HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove giblets and neck from turkey, and chill for gravy. Rinse turkey with cold water; pat dry with paper towels. Combine 1 teaspoons each mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey with mixture. Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey. Bake, uncovered at 450°F for 1 hour. reduce heat to 425°F, shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted in thigh registers 180F, basting every 45 minutes with pan drippings. Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender. Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired. Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring constantly to loosen browned bits on bottom of pan. Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoons each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish if desired.
Combine everything and store in an airtight container. TO PREPARE: In a saucepan; combine the rice mix, 2 cups of water and 1 t. oil. Bring to a boil over high heat, stirring frequently. Reduce heat to low and simmer, covered, for 20 minutes or until rice is done.
In a large saucepan heat oil over medium heat. Fry carrot & onion in heated oil until onion is soft & translucent. Add mince & stir gently until browned, taking care not to break mince up too much. Barely cover with water and add stock cubes. Add potatoes and more water if necessary to barely cover. Simmer for as long as possible, stirring regularly and adding more water if necessary. Serve with bread and butter.
Combine all ingredients in a medium bowl; beat until thoroughly mixed. Feel free to add more syrup for a stronger flavor. To thin out regular cream cheese, add in milk, 1 tbsp at a time until desired consistency is reached.
Lightly dust the veal in flour, shaking off any excess. Heat 1 tablespoon oil and 2 teaspoon butter in a large deep frying pan over medium high heat and add half the veal and cook for 30 secons each side or until sealed, remove from the pan and set aside and repeat with the remaining oil, butter and veal and set aside. Add the onion to the pan and cook, stirring for 2 minutes over medium heat or until softened and then add the garlic and mushrooms and cook, stirring, for 2 minutes or until mushrooms are slightly softened. Add carrot, cinnamon, star anise, stock and tomato paste, and stir until combined. Return veal to the pan, bring to the boil, then reduce the heat to low and simmer for 10 minutes or until sauce is reduced and veal is tender and stir in the parsley. Meanwhile, to make the polenta. place the milk, stock and water in a large saucepan and bring to the boil over high heat and then reduce the heat to medium and then add the polenta in a thin, steady stream, whisking continuously, until smooth. Continue to whisk for 2 minutes or until thickened and stir in the cheese and butter, then season to taste. Divide the polenta among bowls, then top with the ragu and serve.
In greased 9 inches pie plate spread cheese, onion and bacon. In blender or with electric mixer beat milk, bisquick, eggs and salt for 1 minute until frothy. Pour over cheese mixture. Sprinkle with paprika. Bake 350 degrees for 50-55 minute. Let stand for 5 minute before cutting.
Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency. Serve with the gravy. Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish), and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
Preheat oven to 300 degrees F. Place chicken in a shallow baking dish. Sprinkle with oregano, thyme and basil, then pour in combined olive oil and chicken broth. Scatter garlic slices around chicken, then sprinkle with chili powder and paprika. Season with salt and pepper, then bake uncovered in a 300 degree F oven for 3 to 3-1/2 hours. Turn chicken over after the first 30 minutes; then after an hour, turn chicken again. Continue to baste with pan juices every 30 minutes after that, until chicken is browned.
Place peeled and quartered baking potatoes in a pan just big enough to hold them in one layer. Place lemon juice in a one-cup measure. Add enough water to make one cup liquid. Pour lemon and water over potatoes. Drizzle oil over potatoes. Bake uncovered at 400 degrees for 45 minutes to an hour, adding more water as needed, until potatoes are golden brown and soft. Salt and pepper to taste.
Preheat oven to 375 F (190 C). In large bowl, cream together butter and sugars until smooth. Beat in the eggs and vanilla until fluffy. Stir together four, baking soda, cinnamon and salt. Gradually beat into butter mixture. Stir in oats and raisins. Place teaspoonfuls on cookie sheet. They will spread a little. Bake 8-10 minutes or until golden brown. Place on rack to cool.
In a medium saucepan over medium-high heat, combine 1 cup water, vinegar, sugar and salt; bring to a boil. Stir until sugar and salt dissolve, about 2 minutes. Let cool to room temperature, about 15 minutes. Divide cucumber spears, garlic and peppercorns between two sterilized pint-sized canning jars. Stuff a dill seed head into the center of each jar. Pour cooled vinegar mixture over jar contents to cover. Screw lids onto jars and refrigerate for at least 24 hours before using. Keeps, refrigerated, for up to 1 year.
Preheat oven to 375°F. In a large skillet over medium high heat, combine the ground beef and salt and pepper to taste. Saute for 10 minutes, or until well browned. Add tomato sauce, onion and Worcestershire sauce. Reduce heat to low and simmer for 10 minutes. Prepare potatoes. Place beef mixture into a casserole dish. Layer the beans over the beef and smooth potatoes over the beans. Sprinkle the cheese over the potatoes and bake uncovered at 375°F for 30 to 40 minutes.
Preheat oven to 450. Combine all ingredients except potatoes in food processor and pulse until well combined. You can also mince the garlic and mix everything in a small bowl but I find the food processor easier. Set aside. Cut the potatoes into quarters and arrange in a 9x13 baking dish. Pour mixture over potatoes and stir to coat. Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.
Mix all ingredients and place aside. Place pork chops into shallow pan and pour marinade over chops. Cover and refrigerate overnight. Grill or bake pork chops.
Separate the egg whites and yolks. Beat the whites stiff and add 1/2 cup sugar. Beat until all the sugar is incorporated. Sift the potato flour and cocoa three times. Beat the yolks well. Add the other 1/2 cup sugar, brewed coffee, and salt. While stirring, add the potato flour and cocoa. Fold in the beaten egg whites. Grease a bundt pan. Place batter in pan. Bake for 1 hour at 325 degrees Fahrenheit. Invert the pan on the neck of a bottle until cool.
Peel and dice the onion, chop the celery, peel and quarter the potatoes, peel the carrots and cut into 2inch thick rings. Brown the chicken portions in a non stick skillet, once the chicken is brown remove the portions and put them into the crockpot add the potatoes and carrots. Put the oil into a skillet add the onion and table celery and fry until the onion is soft but not brown, set aside. Dissolve the brown onion soup in the cold water, add the mayonnaise and chutney mix well add the onion and celery to this mixture, pour this mixture over the chicken potatoes and carrots. Set the crockpot to high and let it cook for two hours after the two hour period set the crockpot to autoshift for another 3 hours. If the sauce get very thick add more boiling water to thin it down.
In a large bowl stir together flours, soda, and salt, set aside. In separate bowl combine eggs, buttermilk, molasses, honey and citrus peel, add to dry ingreadients, stirring'til blended. Stir in nuts and raisins. turn into two greased 8 x 4 x 2 inch loaf pans. Bake in 350 degree oven for 55 minutes, covering with foil the last 15 to 20 minutes. Remove from pans and cool on wire rack.
Cook the carrots and peas separately in the microwave for about 2-3 minutes on high. Carrots should be soft, peas dark green. Chill thoroughly in the refrigerator. Mix the mayonnaise, lime juice, and garlic in a bowl; adjust the mayonnaise to get the right consistency. In a large bowl, toss the carrots, peas, celery, onion, and cooked chicken together; add the mayonnaise mixture, a little at a time, until you get the proper consistency. Salt and pepper to taste. Gently fold in the chopped eggs. Serve well chilled on a bed of lettuce.
Heat the oven to 350*F(180C). . Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove from the oven and set aside to cool. Store in an airtight container.
Scrub potatoes and pat dry. Cut into evenly-sized fries and place in a bowl. Add olive oil and kosher salt and toss to coat. Place fries in the air fryer basket and cook at 350-degrees F for 15 to 18 minutes, pausing half way through to shake the basket. Cook until golden and crispy. Remove fries from the basket and season immediately with truffle salt, serve hot. Nutrition Info Per Serving: Serves: 4; Calories: 153; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Total Carbohydrate: 28 grams; Sugars: 1 gram; Protein: 3 grams; Sodium: 590 milligrams; Cholesterol: 0 milligrams; Fiber: 3.5 grams.
In a large deep skillet, heat the oil over medium-high heat and brown the chicken all over. Remove and set aside. Add the onions and garlic to the pan and cook over medium heat, stirring, for 5 minutes. Add the paprika, salt, turmeric and pepper and cook, stirring, for 30 seconds. Add the tomatoes, rice and stock and bring to a boil. Return the chicken to the skillet. Reduce the heat, cover and simmer for 25 minutes or until the juices run clear when the chicken is pierced and the rice is almost tender. Add the zucchini and cook, covered, for 6 minutes or until the rice is tender.
To make the rub: In a small bowl, combine all rub ingredients. Brush melted butter on both sides of steaks; sprinkle rub to taste on both sides of the steaks. Save any leftover spice rub in an airtight container for future use. Grill ham over Direct Medium heat for 4-6 minutes, turning once halfway through grilling time. Slice each cut into four quarters and serve immediately.
Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate. Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate. When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well. *Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time. Variations: Use kalamata, or green olives instead of black. Add little corn ears. Add your favorite cheese, any hard, American or Feta. Add cheese and diced pepperoni, or hard salami. Add frozen green peas, thawed. Add radishes, diced, or sliced.
Heat oven to 375*. Brown meat with onions in large skillet; drain. Stir in corn, ketchup and steak sauce. set aside. Add water to baking mix; stir until mixture forms dough. Shape into ball. Place on lightly floured surface; knead 5 times or until smooth and no longer sticky. Roll into 12 inch circle; transfer to baking sheet sprayed with cooking spray. Spoon meat mixture onto center of dough. spread to within 2 inches of edge. Fold edge of dough over meat, leaving center uncovered. Bake 20 min or until melted. Sprinkle with parsley.
Heat stock and butter in a heavy nonstick skillet over medium heat. Saute bell peppers and mushrooms 7 to 8 minutes, or until mushrooms are tender. Stir in tarragon and season with salt and pepper to taste. Cook another minute. Sprinkle with cheese.
In a 4-qt saucepan, mix cornstarch, sugar, nutmeg & salt, then stir in sour cream. Stir in raisins, lemon juice & egg yolks & cook over medium heat, stirring constantly until mixture thickens & boils. Boil & stir for 1 minute, then pour into baked pie shell. Put plastic wrap over top of filling & cool.
Preheat oven to 350°F. Bring 1 gallon of water to a rapid boil with the kosher salt in an 8-quart pot. Add pasta to water and stir. Boil for 5-6 minutes total. Pasta should be slightly undercooked at this point. Drain off all water through a colander, sit one minute and toss in a bowl with the black truffle oil. Reserve. Combine the shallots, bacon, garlic and olive oil in a 4-quart pot and cook slowly for 10 minutes using low heat. Add in the flour, raise heat to medium and cook 2 minutes, stirring constantly. Temper in the heavy cream and bring to a boil. Lower heat and simmer for 10 minutes. Add in the herbs and seasonings. Stir in 3 cups of the extra-sharp cheddar until smooth. Add in the truffle-scented pasta and stir until evenly combined. Divide into individual shallow baking dishes and top with the pecans and the shredded medium cheddar. Bake for 10-15 minutes until bubbly and slightly browned on top.
Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added. Add chicken to mixture, mixing well, making sure all pieces are well coated Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken. Cover and refrigerate for up to 2-24 hours. Bake covered @ 375 for one hour. Remove cover and bake @ 400 for 30 additional minutes. Mix well after removing from oven, drain, and serve hot, with red beans & rice.
In Dutch oven, brown sausage, green pepper, and onion. Drain. Stir in remaining ingredients except macaroni and cheese. Cover. Simmer 15 minutes. Stir in macaroni. Cover and simmer 10 to 12 minutes, until macaroni is tender. Top individual servings with cheese.
Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored. In a medium saucepan, heat milk and cream until bubbly around the edges. Beat into yolk mixture. Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened. Stir in liqueur. Serve warm or cold.
Combine all the dry spices, including salt and pepper. Pat pork dry with paper towels, and sprinkle all over with spice mixture. Heat oil in large skillet over medium-high heat until just smoking. Add pork and cook until well-browned, about 4 or 5 minutes per side. Transfer to large bowl, tent with foil. Let rest 5 minutes. Using 2 forks, shred into bite-sized pieces. Meanwhile, add liquids to empty skillet, scraping up any browned bits. Simmer over medium-low until it has thickened, about 3 minutes. Stir in shredded pork. Cook until heated through, about 2 minutes. Season with salt and pepper.
Mix first 7 ingredients. Cover, chill. Drain and combine corn, beans and olives; spoon into lettuce-lined bowl. Serve with dressing.
In a 6-8 quart saucepan with tightly fitted lid, cook bacon uncovered over medium-low heat, until browned, 10-15 minutes. With slotted spoon transfer bacon to paper towel to drain. Set aside. Reserve bacon fat. Season beef generously with salt and pepper. In large bowl, dredge beef in flour, shaking off the excess. Raise heat to medium. Working in 2 batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl. Pour water into pan and bring to boil. Cook, stirring to loosen browned bits, until liquid has reduced to a few tablespons, about 2-3 minutes. Add onions and garlic; cook, stirring, until sightly softened, 3 minutes. Add tomato paste and cook one minute. Add carrots, meat with juices, wine, thyme and reserved bacon. Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, until meat is tender but not falling apart, about 3 to 3 1/2 hours. Skim fat off surface of stew and discard. Serve or refrigerate covered, overnight.
Preheat oven to 350°F; oil bottom of 9x5x3 loaf pan. Combine flax seed with water and mix until eggish in texture. Add all wet ingredients including mashed banana. In separate bowl, combine all dry ingredients. Combine dry ingredients into wet ingredients. Mix briefly. Add nuts. Pour batter into loaf pan. Bake 1 hour or until golden.
Preheat oven to 350. Heat 1 tablespoon butter in a large oven-proof skillet over medium-high heat. Add onions, and cook until soft and just starting to brown - about 5 minutes. Transfer to a large mixing bowl. Working in four batches, melt 2 tablespoons butter in same skillet; add one quarter of the mushrooms, tossing to coat evenly with butter. Cook until mushrooms have released their juices and most of the juices have evaporated, about 5 minutes. Transfer to bowl with onions. Repeat process with remaining butter and mushrooms. Add heavy cream, 1/2 cup Parmesan, salt, and pepper to bowl; stir until combined. Return the mixture to skillet or transfer to a large baking dish. Sprinkle breadcrumbs and remaining 1/2 cup Parmesan over the top. Bake until bubbling and nicely golden on top, about 25 minutes. Remove from oven. Serve hot. This could probably be made up ahead of time and then refrigerated until needed. Adjust baking time accordingly.
put all the dry Ingredients in a lage bowl then wisk till combined. put all the wet ingredients in a smaller bowl mix thouse together. then add all of the Ingredients in a lage bowl mix. the add the batter in two greased round 9-inch pan in a oven for 20min at 350.
Set oven to 375 degrees. Butter a 9 or 10-inch round cake pan or pie plate. Soften the caramel dip in the microwave for a few seconds, then spread in the bottom of the baking pan. Separate the dough into 4 rectangle pieces, then seal the perforations with fingers. Spread each rectangle with 1 tablespoon soft butter. In a small bowl combine the sugar with cinnamon. Sprinkle the cinnamon/sugar mixture over the butter, then sprinkle with about 1/4 cup chopped nuts. Roll each rectangle pinwheel-style beginning at the short end. Slice the roll into thirds. Place cut side down into the pan with the caramel in it. Bake for about 20-22 minutes or until golden. Immediately invert onto a serving plate, spooning any caramel in the pan over the rolls.
Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream.
Bring the broth to a simmer. Keep the broth warm over very low heat. Melt the butter. Add olive oil. Add the onions and saute until brown. Add the white mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the vinegar; cook until it is absorbed. Add 1 cup of hot broth. Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often. Keep adding 1 cup and repeat untill rice is tender and mixture is creamy. Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth). Add parsley right before cooked. Mix in the Parmesan. Season with salt and pepper, to taste.
Place ingredients in your machine in the order suggested by your manufacturer. Select light or sweet setting, if able. Operate machine and enjoy your loaf!
In a large skillet, cook beef (& sausage if added) until no longer pink; drain off fat. In a slow cooker stir together meat with all listed ingredients. Cover and cook on low heat for 7 to 8 hours.
Preheat oven to 350. In a large bowl, grate the SPAM. Add eggs, oats and milk, and mix well. Lightly spray a 12- cup muffin tin with cooking spray. Fill each cup 2/3 full with SPAM mixture. Using back of spoon, press mixture into tins. In a small bowl, whisk together the brown sugar, mustard, vinegar and water. Lightly spoon glaze mixture over SPAM mixture. Bake for 35 to 30 minutes or until set. Remove cupcakes from oven. Place oven rack 2-3 inches from top heat element (broil). Top each cupcake with potatoes. Broil cupcakes until lightly browned, 2-3 minutes. Let cool in tin for 5 minutes before serving.
Bone chicken breasts and remove skin; cut breast in half. In 6-quart Dutch oven, heat oil and 2 Tablespoons butter. Add chicken breasts (half at a time, enough to cover bottom of pan); saute, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken. To drippings in Dutch oven, add shallot and carrot; saute, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle, and ignite. Add white wine, the chopped tarragon (or 2 teaspoons dried tarragon if you don't have fresh) and chervil (1/2 teaspoon dried chervil), salt and pepper. Bring to boiling; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain the drippings that is in the Dutch oven; return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk. Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine if sauce seems too thick. Meanwhile, saute mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8. McCall's Cooking School.
Heat a medium nonstick skillet coated with cooking spray on medium heat for 1 minute. Add eggs and cook 3-4 mins or until set, stirring often. Remove from pan; coarsely chop the eggs and set aside. In a large saucepan coated with cooking spray over medium heat, add rice. Cook 3-4 mins or until browned, stirring constantly. Stir in broth, garlic powder and carrots. Bring to a boil; reduce heat to low. Cover and cook 15 minutes Add scallions and peas. Cook 5 mins more or until rice is done and most of the liquid is absorbed. Stir in reserved eggs and heat 1 min or until heated through.
Cook tortellini and pasta according to package. Drain with cold water. Cut up salami then combine with black olives, green olives, green pepper, celery and cucumber in bowl with pasta. Blend in Italian dressing, salt, pepper, and garlic salt. Mix together well. Top off with Parmesan cheese.