HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cream cheese in medium microwave-safe bowl. Microwave on HIGH 30 seconds or until softened. Add mayonnaise and shisk until smooth. Chop crabmeat, celery and green pepper then add to bowl. Stir in pressed garlic and cajun seasoning, mix well. Cover and refrigerate 3 hours to let flavors blend. Serve with toasted bread or crackers.
Preheat oven to 375 degrees. Combine all ingredients in a medium-size bowl and mix well. Shape into balls and place on a non-stick baking sheet. Bake 35 minutes until browned.
In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender. Add peas and cook for 5 minutes. Add parsley and serve.
Place all ingredients in a slow-cooker. Cover and cook on low for 8-10 hours. Serve.
Preheat the oven to 350 deg F. Line a baking sheet with baking paper. Sift together the flour, salt, and baking powder in a large bowl. Mix in the aniseed and pine nuts. In a small bowl, whisk together the remaining ingredients. Pour the wet mixture into the dry mixture and stir until combined. Form a ball of dough with about 2 tablespoons batter and place on the prepared sheet. Press with your hand to a thickness of 1/3 inch. Repeat, placing the cookies 3 inches apart. Bake for 20 to 30 minutes, or lightly brown. Let cool on a wire rack. Store in an airtight container for up to 2 weeks.
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips. Mix the pudding mix, milk, and sweetened condensed milk and blend well. Fold in the whipped topping, bananas, and white chocolate chips. Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
Soak lentils in water to cover for several hours or overnight. Drain. Bring lentils & 4 cups water to a boil in a saucepan & stir in salt & turmeric. Cover & simmer about 45 minutes or until lentils are tender (but not mushy.). Heat oil in a small skillet over medium-high heat & cook onion, cumin & cardamon, stirring, about 3 minutes. Add garlic & cook, stirring, another minute. Stir onion mixture into lentils. Cook uncovered over low heat 30 minutes, stirring frequently.
Cook the macaroni according to package directions. In a large skillet, over medium heat, brown ground beef with onion, till there is no pink left in the beef and then add garlic for a few minutes to cook, then drain beef mixture. Return pan to heat and add the can of diced tomatoes, salt and pepper to taste and allow to heat for about 5 minutes. Add completely drained pasta and allow to blend for several minutes. Add cheese and stir until blended and melted. Note: We always had this with sliced bread and butter and either apple sauce with cinnamon or green beans with butter.
Rinse the sunflower seeds with cold water; in a cooking pot, cover it in cold water; boil for 15 minutes or until soft; strain in colander, discard the liquid; place the sunflower seeds in a food processor (blender), add 5 cups of cold water; grind and mash until all the seeds are crushed; strain and pour the sunflower juice into a cooking pot. Rinse and put the broad beans in the sunflower juice; cook it for 30 minutes or until it is very soft. Place the cooked beans in a blender or food processor. Add garlic, oil, salt, lemon, 1 cup or more of the boiled sunflower liquid, and two cube ice. Blend it for 4-5 minutes until thoroughly mixed and smooth. Place the Elibet (Hummus) in a container or serving bowl; Serving it immediately with Injera, pita bread or any bread of your choice. Keep the rest in fridge. Note: As broad beans come in green, beige or brown, use the beige to get the creamy color. If broad beans are unavailable, you may use chickpeas.
Beat eggs well. Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.) Add to remaining ingredients and mix to combine. Roll out very thin and cut into strips. Cut again so that pieces are approximately 1 inch long by 3 inches wide. Cut a slit in the middle and pull one end through to knot it. Fry four to six at a time, in deep hot fat until golden brown. Serve with Watermelon! A Mennonite summer tradition!
In a soup pot, at low heat melt the butter. Add the leek and cook until it begins to soften. Add the pear and cook covered for few minutes also until tender. Add the watercress, vegetable stock and continue cooking for about 10 minutes. Season with salt and pepper. Pour the cream and puree in the blender. Add additional salt and pepper to taste and serve with a piece of country bread if desired.
In large bowl combine all of the spices. Remove giblets from chicken, clean cavity and pat the chicken dry. Place the chicken in the large bowl with spices. Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin. Place chicken in resealable plastic bag (or use your foodsaver). Seal and refrigerate overnight. When ready to roast the chicken, preheat oven to 250. Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking. Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken). After 2 hours, start basting with the juices in the pan every 30-45 minutes. In the last hour of cooking, flip the chicken breast side up to get an even colour.
Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Combine rolled oats, coconut, nuts, cinnamon, and salt. In a separate bowl stir together oil, maple syrup and honey. Pour liquid mixture over the dry ingredients and stir together. Spread onto the prepared baking sheet and bake for approx 20-25 minutes (stirring occasionally). The longer you bake it the crunchier the granola will be. It may still be sticky when it comes out of the oven, but it will become crisp and dry as it cools. Place baking sheet on a wire cooling rack. Once cooled, mix in the dried fruit and store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well. Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours. Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm. Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets. Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
Preheat oven to 400 degrees F. In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside. Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes. Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes. Meanwhile, bring 3 cups water to a boil in a saucepan. Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes. Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Preheat grill to medium-high. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt & pepper into a bowl. Add the salmon and toss to coat. Alternate salmon & tomatoes on skewers. Oil the grill rack and grill spedini carefully, turning once until salmon is cooked (4-6 minutes). *Serve Immediately! 4 servings: 2 skewers EACH.
Preheat oven to 325°F Grease a 2 qt square baking dish. Set aside. Place bun pieces on shallow baking sheet. Bake 7 to 8 minutes or until dry and crisp. Cool. In medium bowl, lightly beat eggs. Stir in sweetened condensed milk, 3/4 c milk, vanilla and nutmeg; set aside. Place bun pieces in prepared baking dish. Sprinkle with 1/2 c each of the marshmallows and chocolate pieces. Evenly pour milk mixture over all. Let stand 5 minutes. Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes. Sprinkle with 1/4 c of the remaining marshmallows. Bake for about 5 minutes or until a knife inserted near center comes out clean. For drizzle, in small saucepan, heat and whisk remaining marshmallows, remaining chocolate pieces and 2 T milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm.
Build muddle parsley leaves into all other ingredients in a Collins glass, fill with pebble ice, and swizzle for about 10 seconds. Top with more pebble ice, then garnish with large sprig of parsley and 3 cherry tomato halves skewered.
Add carrots,celery,leek,rotel tomatoes,diced tomatoes,mushrooms,pork tenderloin,red wine,worcestershire sauce and chinese five spice powder to crock pot. Stir. Cook on high for 4 hours or until pork tenderloin is tender, on low setting appox 6-7 hours. Cook egg noodles according to package directions. Serve pork and vegetables over egg noodles.
Place tofu in a food processor and process until smooth, no lumps. Transfer to a mixing bowl. Add almond milk, chocolate flavored stevia, and stevia powder to tofu and blend with a mixer. While the mixer is going, add chocolate pudding and mix well, for about a minute or two. Divide into 4 generous servings and enjoy! Refrigerate leftovers.
Crack eggs into a bowl, add chives and season with salt and pepper. Use a fork to whisk until well combined. Melt butter in a small non-stick frying pan over medium heat. Add the egg mixture and tilt the pan until it covers the base. As the omelette begins to set, lift the edge so the uncooked egg mixture can run underneath. Sprinkle feta and parmesan over half the omelette and cook for 2-3 minutes or until it is just set. Fold in half and slide onto a plate. Serve immediately with salad leaves.
Heat the oven to 350°F or 180°C. Put the olive oil and garlic in a roasting/ baking pan. Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes. Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes. After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges. While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done. When cooked, fluff the couscous with a fork. Remove the veggies from the oven, add the couscous, stir and serve hot!
Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, stir in half of basil. Transfer half of sauce to 8-inch square baking dish. Combine mozzarella and Parmesan in medium bowl; reserve 1/2 cup. Add remaining basil to remaining cheese. Pat cutlets dry with paper towels and season with salt and pepper. Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets. Roll up tightly and arrange, seam side down, in prepared baking dish. Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture. Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Serve.
Heat 2 teaspoon vegetable oil in pan. Add onion and saute until onion is translucent. Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt. Lower heat and simmer. Cut drained, pressed tofu into 1/2 inch cubes. Add gently to sauce and continue simmering until tofu is heated through. Add peas and cook until peas are heated through. Served over rice with yogurt and chutney.
Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Boil the turkey breasts until no longer pink and shred the meat. Cook bacon strips until crisp (Save the grease) and crumble the bacon. Stir together the soups and sour cream in a large bowl. Stir the onion and garlic powders and both of the 1/3 cup of the cheeses into the soup mixture. Pour a little bit of the bacon grease into the soup mixture and add the crumbled bacon, stir well to combine. Melt the butter and add to the saltine crackers, mixing well. Stir shredded turkey into the soup mixture and then pour the mixture into a greased 9x13 casserole dish. Top casserole with the buttered crackers. Coook for 10 minutes then remove from oven and add the rest of the shredded parmesan and shredded cheddar. Cook in oven for 10 more minutes or until cheese is melted.
In a stock pot heat oil till hot. Add uncooked rice and saute until the rice looks clear (usually 2 - 3 minutes). Add seasonings, chicken broth, diced tomatoes and mixed vegetables and turn heat up to high. Stir well and bring to a boil. Turn heat to low. Cook covered for 20 minutes.
In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil. Reduce heat, simmer for 20 minutes. Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender. Cool slightly. Puree half of the mixture in a blender or food processor then return to soup pot. Add milk and pepper; mix well. Heat through but DO NOT boil.
Cut chickens into pieces, not too big. Mix wine, sage, rosemary, thyme, nutmeg, oil, lemon juice, salt and pepper into a glass bowl. Add chicken pieces and marinate for 2 hours. During BBQ-ing chicken, periodically spread olive oil with rosemary branch. Serve hot when ready.
Preheat oven to 400°F. Bake yams for 45 to 75 minutes (bigger yams take longer to cook). When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the potato oozing out and charring. When the potato is sliced open, the inside of the skin will be charred black from the caramelizing sugar in the potato. This is a perfectly cooked potato. Mix the sugar and cinnamon together and set aside. To serve, slice a potato down the center. Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar over the top.
Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.). Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds. Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add 1/2 cup white flour, beating until combined. Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours. Put oven rack in middle position and preheat oven to 350°F Butter muffin pans. Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds. Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature. Serve with Caraway Butter or as suggested in description.
Mix together the flour, butter, egg yolk, confectioner's sugar, vanilla, pinch of salt and the grated lemon rind to form a dough. Leave the dough in a cool place for an hour. Out of the dough make small balls and place on a lightly sprayed prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam. Bake your cookies at 375F (or 200 degrees C) for about 15 minutes. Leave them to cool and remove to a wire rack. Melt the chocolate and shortening together. Coat the bottom of each cookie with melted chocolate and leave until firm on waxed paper.
Clean the livers, removing any fat and large veins. Place whole in a bowl of cold water and set aside. Peel potatoes and carrots, or if thin-skinned, scrub clean. Cut all the vegetables into medium-sized dice. Remove livers from water and discard water. Place livers in a large saucepan with cover. Add 3 cups of water and all the listed seasonings minus the Kitchen Bouquet. Bring to a soft rolling boil and immediately turn down to a simmer. Cook 10 minutes. Remove the livers with a slotted spoon to a cutting board. Cut up into small pieces, but larger then the vegetables. Return liver to broth along with the vegetables. Cover and simmer for 1 hour. Don't cook at higher heat or any longer or it will turn into mush. Stir occasionally. Add a small amount of extra water if it seems too dry. You can add a few drops of the Bouquet to give it a richer color or use my recipe for Browned Flour recipe#161962 to both thicken and color.
Set aside 1/2 cup mango. Place remaining mango in a blender jar with the ice and a bit of sugar if the mango is not very sweet. Process until it is smooth, but not so long that it melts. In a tall glass, place enough bits of mango to cover the bottom of the glass, then add a few teaspoons or more of chamoy, enough to make a distinctive red layer. Next, pour a few inches of mango ice, depending on how tall the glass is, to about halfway. On top of that, make another layer of diced mango, then more chamoy. Top with more mango ice, almost to the top of the glass. Add a final layer of chamoy. Add a few pieces of diced mango, then sprinkle some chunks of tamarind candy on top. Serve immediately with a fat straw and a spoon.
First, core the apple. After the apple is cored, separate the pieces into two equal groups (if your corer makes 6 slices, separate them into groups of 3 pieces each, etc). Chop the pieces of one group into 1/4ths. Slice off the skin from each little piece, and keep the skin. Mix 3/4 of the chopped up pieces of apple with the sugar and water in a blender. On its highest setting, blend the mixture for about 1 second. In a small bowl, place the other 1/4 of the chopped up pieces at the bottom of the bowl. Pour half of the apple mush evenly over the pieces. Chop the rest of the other group into very tiny pieces. Put these tiny pieces on top of the mush, and then pour the rest of the mush on top of them. On top of the bowl, line the top layer of mush with the apple skin pieces you saved from before. In the middle of the top of the mush, pour the cinnamon evenly. Optional- Microwave on high for 20 seconds. Enjoy your cinnamon apple delight!
Making Pumpkin Puree. Cut your pumpkin in half and scoop out the seeds. Cut the pumpkin into large chunks. Bring a large pot of water to a full boil. Carefully drop a few pieces of the pumpkin into the boiling water. Let it boil for 10 to 15 minutes, just until the skin is soft. Using tongs or a large slotted spoon, take the pieces out and drop them into a sink of cold water until they are cool enough for you to handle. With a sharp knife carefully peel the rind away from the pumpkin meat. Set the chunks to the side for now and keep doing this until all your pumpkin chunks are done. Pre-heat your oven to 400 degrees. Cut your larger chunks into smaller two to three inch chunks. Put a rack down in a roasting pan and put your chunks on top of the rack. Pour a cup of water in the roasting pan and cover with aluminum foil. Let the pumpkin bake for 45 minutes to an hour. When you can insert a fork into a chunk easily they are done. With a food processor or blender blend your pumpkin chunks up until you get a smooth puree. Recipe for Pumpkin Pie Filling. 1.	In a large pot with a heavy bottom heat pumpkin puree. Add the sugar and spices and stir until well mixed. Bring to a simmer and allow it to simmer on low heat for 30 minutes. Stir frequently to make sure it doesn't burn. 2.	This recipe will make six to nine pint jars of pumpkin pie filling. Fill sterilized jars. Using the back of a spoon insert along the glass and the pie fill to help remove any trapped air bubbles. Cap the jar and let it sit for a few hours to set. You can freeze right in canning jars, leaving one to two inches head space. If you don't leave the head space in the jar it will expand as it freezes and bubble out your lid. It is not advised by the USDA to can your own pumpkin puree or pie filling. 3.	OR - measure two cups of the pie filling into small sandwich freezer bags . Set them into you freezer, flat. When you are ready to use your pie filling just take out of the freezer and allow it to thaw out completely. Pumpkin Pie Recipe using Homemade Pie Filling. 1.	Preheat oven to 425 degrees. Mix eggs, milk and pie filling together in a bowl with a mixer or hand held beater. Blend until well mixed and smooth. Pour into a pastry lined pie plate. 2.	Bake at 425 degrees for 15 minutes. Drop the temperature to 350 degrees and continue to bake for 45 to 60 minutes. 3.	Pie is done with a knife inserted into the center comes out clean. This pie filling can also be used on toast and in sandwiches as you would apple butter. It is also good for making pumpkin bread and cookies or any recipe that calls for canned pumpkin pie filling.
Prepare corn muffin mix according to pkg directions -- spread in a greased 8x8" baking pan -- Bake at 400* for 6-8 minutes. blend 1/2 pkg of taco seasoning mix into beef, reserving remaining mix for another recipe -- add any additional ingredients, according to. taco seasoning mix directions -- reducing each by half -- remove cornbread from oven and spread with taco sauce -- Top with beef mixture and cheese. Return to oven, continue baking 15 minutes -- longer or until cheese is melted. Let stand 2-3 minutes, cut into squares to serve. garnish as desired.
Preheat oven to 150C. Crush biscuits in food processor or roll in bag with rolling pin until small/fine mixture of crumbs. Mix in melted butter and biscuits in large bowl until well coated. Biscuits should be sticky enough to stick together. Coat the sides and bottom of an approximately 22cm tart pan with the biscuit mixture. Put in fridge to set while you work on the rest of the recipe. Mix together condensed milk, egg yellows and lemon juice until well combined. Beat egg whites until foamy. Add half the castor sugar and continue to beat until soft peaks form. Add the rest of the castor sugar and beat until stiff peaks form. Pour lemon mixture into tart pan. Add the stiff egg whites on top and use back of spatula to form peaks and valleys to make cake look decorated. Bake in oven on middle shelf for 40 minutes. Once cooked, cool in fridge for approximately 2 hours. Serve cold.
Put soaked chick peas and the water into the pressure cooker, bring to high pressure, cook 10 minutes. Reduce pressure quickly under cold water, add remaining ingredients, return to high pressure, and cook for 30 more minutes. Let pressure fall on its own. Can be made in advance and kept 3 days in refrigerator.