HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400° for 45 minutes or until very tender, turning once. Remove from foil; cool slightly. Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; discard skin. Place pulp in a food processor; process until smooth. Reserve 1/4 cup pureed pulp. Combine remaining pulp, 1 tablespoon parsley, 2 teaspoons oil, juice, and garlic. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble the grinder just before grinding. Arrange turkey pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and remaining 2 teaspoons oil in large bowl; toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Combine reserved 1/4 cup eggplant puree, turkey, remaining 1 tablespoon parsley, soy sauce, currrant jelly and Marmite in a large bowl. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill. Preheat grill to medium-high heat. Lightly coat patties with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place patties on grill rack, and grill 4 minutes until well marked. Carefully turn patties over, and grill 3 minutes or until done. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon eggplant mixture, 1 lettuce leaf, 1 tomato slice, and top half of bun. (Reserve remaining eggplant mixture for another use.). **Wine note: Turkey Burgers with Roasted Eggplant have a rich and meaty flavor, accentuated by the addition of Marmite. This savory, meaty character is often identifiable in the affordable and intriguing reds of France's Languedoc region, like Jean-Luc Colombo Syrah La Violette 2007 ($12), with chewy black fruit and notes of fresh herbs and smoked meat that pump up the flavor even more.
Heat oven to 375 degrees. Prepare 13 x 9 dish with cooking spray. Remove rolls from can (feel free to use the reduced fat, non-"Grands" version). Separate into rolls and then cut each roll into 8 pieces. Place cut rolls in prepared dish. Set included icing aside. In a medium bowl, combine egg beaters, milk, cinnamon, and vanilla. Pour over rolls. Sprinkle with walnuts. Drizzle with maple syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Remove covers from icing. Microwave 10 to 15 seconds and then drizzle over particially cooled casserole. Enjoy! Serve with additional maple syrup if desired (I never have needed it.).
Mix everything in a sauce pan and bring to a boil. Reduce to simmer, and simmer stirring frequently until thickened and reduced to a syrup like consistancy. Baste ham with glaze during last 1/2 hour of cooking, being careful to keep an eye that it doen't burn.(Just baste frequently.
Lightly coat 2 baking sheets with cooking spray; set aside. Prepare bread mix according to package directions, using 5 tablespoons olive oil and adding the orange zest and 1 1/2 teaspoons crushed anise seeds. Divide dough in half; roll each into a 16- by 8-inch rectangle. Fold the dough into quarters and transfer to prepared cookie sheet. Unfold and reshape, if needed; cover with a sheet of oiled plastic wrap. Repeat with remaining dough. Let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.Using a pizza wheel, cut each rectangle in half crosswise, then cut each half lengthwise into strips 3/4 inches wide and 8 inches long. (You should have 48 strips-roll each strip into a rope and place them 1/2 inch apart on an oiled baking sheet (breadsticks will stretch to 9 or 10 inches). Or, transfer the strips to the baking sheet and pinch ends to the center to form a pretzel, pressing ends for a crimped effect. You can also twist the strips (like cheese straws) and place on the sheet. Cover with oiled plastic wrap and let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour. Heat oven to 425°F Coarsely crush the remaining 1/2 teaspoon anise seeds and place in a small dish. Stir in the salt and pepper; set aside. Brush breadsticks with remaining 1 tablespoon oil and sprinkle with the salt mixture. Bake until golden and crispy, 13 to 14 minutes. Transfer to wire racks and cool completely. (Can be made ahead and stored in an airtight container up to 4 days.).
Heat oven to 375 degrees F. Unroll dough; separate into 16 triangles. Spread melted butter on each triangle, Sprinkle 1 cup cinnamon chips evenly over rolls; gently press chips into dough. Roll from shortest side of triangle to opposite point. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape. Bake 8 to 10 minutes or until golden brown. Drizzle with CINNAMON DRIZZLE. Serve warm. CINNAMON CHIPS DRIZZLE: Melt remaining 2/3 cup chips with 1-1/2 teaspoons shortening.
Cover broiler pan with foil. Poke holes in foil. Arrange wings on broiler pan. Broil wings until lightly browned. Combine sauce ingredients. Simmer 5 to 10 minutes. Dip wings in sauce. Place on foil lined baking sheet. Bake at 350* for 35 to 40 minutes. Baste occasionally. Broil to crisp if desired.
Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry. In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper. Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine. Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper. Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm. Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken. Roasted Chicken Variations: Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey. Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.
Lay out 4 large (the long foil) heavy duty foil squares, large size foil. 2 foot by 2 foot Squares. Divide onion rings (popped apart) evenly between the 4 squares, placing them in the middle in about a 5 inch circle. Surround the onions with 8 quarters of the potato. Season very lightly with salt and pepper. Season each chop with salt and pepper and place 1 chop on top of onion and potatoes on each square. Nest 1/2 cup of the peas between the carrots on top of the chop in each bundle. I use the carrots to corral the peas. Mix soup and milk and divide equally, pouring over peas and carrots. Season lightly again with salt and pepper. Pull up corners and seal foil tightly. Tightly, no vents! Place in 375 degree oven for 1 hour 15 minutes. Remove from oven, carefully (using a knife or fork) tear hole in the top of the foil, and let the steam release for 5 minutes. Carefully pour each bundle onto plate or pasta bowl and serve.
Prepare pastry: in medium bowl, mix flour and sugar. Cut in chilled butter until crumbly. Beat egg yolk and mix with vanilla. With fork, stir egg mxture lightly into flour mixture. Press dough together into a smooth ball, then flatten. Press pastry into bottom and up the sides of an 11 inch removable bottom tart pan. Peel apples and cut in halves lengthwise; remove cores. Cut each half in thin lengthwise slices, keeping slices together in apple shape. Arrange apples in prepared pastry shell, round sides up. After placing apple rounds in pastry shell, fan out slightly to cover most of pastry. In a medium bowl, beat eggs with amaretto, sugar and salt until well mixed. Blend in cream and pour evenly over apples. Sprinkle with almonds. Bake in preheated 450* oven for 15 minutes, reduce heat to 350* and bake until filling is set and apples are tender- 50 minutes to an hour. Remove and place on wire rack to cool. Stir preserves in small saucepan on low heat until melted and bubbly. Strain to remove any solid pieces of fruit and brush glaze over pastry tart. Remove pan sides and serve tart at room temperature.
Combine ice cream and brandy; stir well. Spoon mixture into crust; cover. Freeze at least 6 hours. Spread whipped topping evenly over filling. Sprinkle with grated chocolate just before serving.
Mix together the meat, ginger, garlic, teriaki sauce, salt & Pepper. Form into 4 patties. Lightly spray a fry pan with oil and over high heat brown one side of the burgers. Flip the burgers turn heat to medium add mushrooms to the pan and cover it. Cook apprx 10 minutes flipping the burger a couple of times replacing the lid each time. Turn heat to low and continue to cook for apprx anothe 5 minutes. Toast one side of your bun. Add burger and condiments to the bun and enjoy (I hope).
Melt butter in saucepan. Cook minced garlic in butter for 3-4 minutes or until soft. Stir in flour; cook for one minute, stirring constantly. Add sour cream, milk, and lemon. Cook until heated through. Add zucchini, and cook just until bubbly. Add to pasta (I use this with my tortellini recipe). Add parmesan and black pepper to taste.
Cook the beans in a large pot of rapidly boiling salted water for approximately 10 minutes, or until crisp-tender. In a large non-reactive bowl combine the vinaigrette ingredients and whisk. Drain the beans, place in a large non-reactive bowl and toss them with the vinaigrette. Allow mixture to marinate for 30 minutes at room temperature. On a large platter arrange the lettuce greens. Spoon the beans on the lettuce greens . Arrange the red onion crescents on top of the beans. Crumble the cooked bacon and garnish on top of the salad.
Preheat oven to 400 degrees. Cut off the brown ends of the Brussel sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately. You can salt these generously, like French fries, if you like.
Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes. In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff). Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking. Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours. Preheat oven to 400F degrees. Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes. Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water. Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool. Best eaten the same day.
Split French baguette in half lengthwise and cut into 6 inch lengths. Mix the blue cheese with the butter and spread on the bread. Top with sliced tomatoes and arugula. Serves 4 to 6.
Cook bacon in large skillet over medium heat until crisp. Remove bacon; drain on paper towels. Reserve 1 tablespoon drippings in skillet. Add onion; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet. Add chicken to skillet; cook 6 to 8 minutes on each side or until browned and no longer pink. Place toasted bread slices on cookie sheet; spread each slice with 1 teaspoon steak sauce. Top with chicken, bacon slices, onion and cheese. Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted.
First, fry meat in lard or oil with the onion, corn, chile peppers, salt and oregano. When the onion is soft, add the potatoes, vegetables and broth. Let simmer until the vegetables are cooked. Serve with a fried egg on top of each serving.
Leaving the strings on, place the pickled turkey roast in clean water and bring to a boil. Lower the flame to low and cook for one hour. Pour off all the water and rinse the roast well. Refill the pot with clean water and cook again, this time for several hours until the roast is very tender (the roast should be nearly falling apart when you poke at it with a fork). Pour off all the water and rinse again. Now combine remaining ingredients in a pot and slowly heat up. When sauch is smooth add turkey roast, coating well on all sides. Serve hot and enjoy!
Divide raw gluten into 8 pieces. Using a meat mallet, pound these pieces into the shape of boneless chicken breasts. In a saucepan, combine water with all remaining ingredients to form a poultry-flavored broth. Add raw gluten pieces to broth. Cook gluten in broth over medium heat for 45 minutes without boiling. Slow cooking allows the poultry flavoring to penetrate the gluten. If the broth is allowed to boil, the texture of the poultry pieces will become spongy, but if cooked slowly, it will resemble chicken breasts. Poultry pieces are best when dipped in batter or flour and then fried in oil. However, they can be diced or chopped immediately for use in soups or salads. The poultry broth used in flavoring poultry pieces is an excellent base for soups and gravies. It can be stored in the refrigerator for a week or longer and used as needed.
In a large mixing bowl, thoroughly combine ground turkey, finely diced yellow onion, chopped parsley, minced garlic, whole wheat bread crumbs, Italian seasoning, egg, salt, and freshly ground black pepper. Shape turkey mixture into four patties. Heat a large skillet over medium heat, and add olive oil. When oil is hot, add turkey patties and cook (adjusting heat if necessary) until they are nicely browned and cooked through--about 4 to 6 minutes per side. Serve hot.
In a medium sized saucepan, combine the rice, milk, margarine, and salt. Add the raisins too, if you're using them. Stir the mixture mover medium heat until it is heated through, and he margarne is melted. Simmer for a minute or two to thicken. Serve immediately, while it is hot. Cooked wheat or bulgur may replace the rice, if desired.
Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Sprinkle with the minced garlic and drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.
In a large, nonstick skillet, brown sausage over medium heat 5-7 minutes, stirring. frequently. When it is browned on all sides, set aside to drain on paper towels. In a soup pot, cook the onion in the olive oil over medium heat until soft, about. five minutes. Add the tomatos, cabbage, garlic, basil, pepper, bay leaves and parsley. Stir. to combine. Add the beef base, water and cooked sausage. Simmer for 30 minutes over medium low heat, then raise heat to high to bring to a boil. Add the dry pasta and white beans. Cook until the pasta is done, about 10-12 minutes. Serve, or reduce heat to low and simmer until ready to eat. Serve each bowl topped with grated Romano or Parmesan cheese.
Whisk together the dressing ingredients. Mix chicken, apples, pineapple chunks, raisins, pecans, celery, and onions with enough dressing to make it moist but not soggy. Chill for at least half an hour to develop the best flavor. Can be served on a bed of mixed greens or used as a filling for sandwiches or wraps. Note - Curry powders vary wildly in both heat and flavor from brand to brand. Start with less and taste before adding more unless you are very fond of curry and sure that you'll enjoy it hot.
slice the cucumber into thin rounds. Sprinkle with salt and knead gently, squeezing out the excess water. Boil the cauliflower until just tender. Drain. Toss the cauliflower and cucumber with the remaining ingredients.
Preheat oven to 350 degrees and cover one cookie sheet with parchment paper. Cream sugar and butter or margarine together in your stand mixer. Add in salt and vanilla extract and continue mixing. Slowly add in flour. The batter may seem a little dry, but it's fine. Finally, add in chocolate chips and stir well. Place batter on a cookie sheet covered in parchment paper. Using another piece of parchment paper, place it on top of the mound of batter and slowly press the batter so that it covers the entire cookie sheet evenly in one thin layer. The thinner the layer of batter, the better! This step may take a few minutes, but it's worth it to do it well. Once batter is spread out onto the cookie sheet entirely, place the cookie sheet into the oven for 20-25 minutes. Let cookie cook ENTIRELY, then break into pieces with your hands or a spatula. Enjoy!
Combine the ground pork, 1/2 the green onion, 1/2 the garlic, soy sauce, and sesame oil. Mix well and keep covered in the refrigerator for at least 2 hours. While bringing the water for the pasta to a boil, heat the vegetable oil in a wok or large skillet over high heat. When the oil begins to smoke, add the remaining garlic and green onion, and stir fry rapidly for 1 minute. Add the pork mixture, breaking the meat into small chunks as it cooks, until nicely browned (not burnt). Add the soy sauce 1 Tbsp at a time, tasting after each addition to make sure it's not too salty. Add the remaining ingredients. By now the water for the pasta should be boiling. If it isn't reduce the heat to low and simmer the sauce, stirring occasionally. Cook the pasta, if you don't know how, read the package directions. Drain the pasta, and toss it into the wok (or combine everything into a large bowl). Toss well to coat and to distribute the meat (it tends to fall to the bottom, you'll need a spoon to get it out with your servings). Goes great with scallion pancakes!
Mix together soy, bourbon, and brown sugar. Place in zip lock bag or glass baking dish and add tenderloins. Marinate 4-24 hours, turning occasionally. Bake tenderloins for 1 1/2 hours at 300 degrees. Remove from oven and let rest at least 10 minutes. Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar). Garnish with green onions. For appetizers, slice thin and serve with timy dinner rolls or French bread slices and mustard sauce. For dinner, slice thicker and serve with mustard sauce.
Place Pasta in boiling water and cook according to instructions. In a large skillet, add 2 tablespoons of Olive Oil. Add the mushrooms and cook until they are just turning golden brown on their edges, this will take about 5 to 6 minutes. Add the shallot and garlic and continue cooking for 4 minutes. Transfer them to a bowl. Add a little more Olive Oil to the pan and add the chicken. Grind over some Black Pepper and fry for 2 minutes, turning the chicken half way through cooking. Return the Mushrooms to the pan along with the Italian seasoning and the Parma Ham, stir. Add the White Wine and boil until nearly gone (about 2 tablespoons remaining). Add the cream and bring to the boil. Cook for 3 minutes until slightly reduced and a little thicker. Add the Tomato Puree, stir. Drain the cooked Pasta, add it to the sauce and toss through for 1 minute. Serve.
Prepare cabbage as you would lettuce for salad. In small bowl, mix noodles, nuts and seeds. Set aside. In quart jar add vinegar and sugar, shake to dissolve sugar. Add soy sauce and oil. Put cabbage in bowl. top with nut mixture and pour dressing on top. Best when nut mixture stays. separate until ready to eat so noodles don't get soggy.
Drain the grated cucumber well so that you squeeze out as much moisture as possible. Add the yougurt, chili powder, ground cumin (or toasted cumin seeds) and salt and pepper to taste. Chill 30 minutes in refrigerator and stir well before serving. Dust the single cucumber slice in paprika and garnish Goes well with poppadoms.
Preheat oven to 400 degrees. Grease an 8"x12" baking dish (I use an oval dish). (Can use 9"x13" pan but frittata will not be as thick). In a large bowl, beat eggs with a fork; then add flour, baking powder, salt & pepper and mix until well combined. Stir in the green chills, cottage cheese, cheddar cheese and butter. Pour mixture into prepared baking dish. Garnish with tomato slices (I use 3) and chopped basil leaves. Bake uncovered for 15 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for about 35 minutes or until well set. Serve and enjoy!
Cream butter and sugar. Add sour cream; blend well. Add vanilla and lemon juice or extract. Add dry ingredients. Chill 3 to 4 hours. When ready to bake, preheat oven to 350 degrees F. Grease cookie sheets. Shape dough into small balls and roll in extra sugar. Flatten balls using the bottom of a glass after arranging on cookie sheets. Bake 10 minutes or until lightly browned.
Heat oven to 375 degrees. Lightly spray cookie sheet with cooking spray. Mix onions, cheeses and mayonnaise until well blended and soft. Unroll dough on work surface, but do not separate. Firmly press perforations to seal. Spread cheese mixture evenly over dough. Starting with 1 short side, roll up rectangle, pinch edges to seal. Cut roll into 16 slices (about 3/4 inches wide). Place cut side down on cookie sheet. Sprinkle with chives. Bake 12-15 minutes or until golden brown. Immediately remove from cookie sheet; cool 3 minutes. Serve warm.
Combine rice flour, millet flour, sugar, flax seed, cinnamon, baking powder, guar gum, and salt in a large mixing bowl. Stir in bananas and water or milk. Stir well with a spoon, or beat with a mixer for a minute or so. Pour into a greased 8 x 8 square pan or a loaf pan, and bake at 350F for 45-60 minutes, or until the center is set. Allow to cool in pan. Cut into squares (like cornbread) if made in the square pan, or slice into slices, when cool.
In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer. Spread batter in a greased and floured 13x9 inch baking pan. Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool. Frost cooled cake, cut into squares and serve.