HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients but the white chocolate morsels in a large bowl. Melt white chocolate morsels according to directions on the package. Pour melted white chocolate over the cereal mixture and toss well to coat. Spread on waxed paper and let sit until the white chocolate hardens. Store in an airtight container.
Combine all ingredients in a nonreactive saucepan. Simmer for 30 minutes, then steep for several hours. Strain, and then use the resulting liquid for the colorant. Apply to hair and leave on until dried. Rinse and dry. Repeat weekly until you obtain the desired shade, then monthly to maintain color.
Preheat oven to 425°F. Line a large roasting pan with foil. If necessary, trim the rind and fat from the ham, leaving only 1/4" layer of fat. Place the ham in the roasting pan. Score the ham in a diamond pattern, with a sharp knife. Stick one whole clove into the center of each diamond. Combine water, sherry and ginger in a small bowl, then pour over ham. Bake 5 minutes per pound. Combine the marmalade, bourbon and mustard in a small saucepan and cook over medium heat until warm, about 5 minutes. Stir occasionally. Increase oven temp to 450°F. Brush the glaze over the cooked ham, then sprinkle with the brown sugar. Bake until ham reaches a rich brown color, about 20 minutes. Spoon off the fat from the pan juices. Transfer the pan juices to a saucepan, and boil until thick, about 10 minutes or so. Serve the ham with the pan juices.
Preheat oven to 350°F. Melt butter and pour into the bottom of a 9 1/2-inch spring-form pan. (Place the pan on foil or parchment paper to catch any leaks). Press the brown sugar evenly over the butter. Sprinkle with 2 tablespoons of rum. Arrange 7 pineapple slices over the brown sugar. Fill in the spaces with the pecan halves. In a large bowl, cream the margarine and granulated sugar. Beat in the eggs, one at a time. Beat in the vanilla. Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined. In a separate bowl, sift the flour, ginger, baking soda, and salt together. Beat dry ingredients into the margarine mixture alternately with the the 1/2 cup of reserved pineapple juice. Thoroughly combine after each addition, scraping down the sides of the bowl as necessary. Pour the cake batter over the pineapple slices in the spring-form pan. Bake until the center of the cake springs back when gently touched, 50 - 60 minutes, Test your cake after 30 - 35 minutes. **See COOKS NOTES in the recipe description.**. While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom. Serve the cake warm or at room temperature. Top with whipped cream, if desired.
Preheat oven to 400°F Line base and sides of two 12-hole, 1/3-cup capacity muffin pans with salami. Pour 1 tablespoon egg into each salami case. Sprinkle with cheese. Bake for 6 to 8 minutes or until egg is set and cheese has melted. Season with salt and pepper. Serve.
Bring stock to boil in large pot over high heat. Whisk in polenta in a steady stream and decrease heat to medium. Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened. Add cheese and rosemary. Cook 2 minutes. Stir in butter and salt and pepper to taste. Remove from heat and adjust consistency by thinning with more stock if needed.
wrap prosciutto around mango and strawberries. secure with tooth picks. serve on a plate.
Coarsely chop the tomatoes, green pepper and olives. Whisk together the remaining ingredients. Toss with vegetables.
NB. The ingredients list wouldn't let me specify amounts as I wanted so I had to improvise. In the UK we have packets of trifle sponges (they come in packs of 10-12 I think) which are like thin sponge blocks of about 2cmx4cmx5cm. If you can find these then use 1 to 3/4 of a pack (approx. 8-10), or otherwise a small, plain sponge cake would do - just cut it up into small-ish squares of approximately the same size. It's not really important. With the jam you can add as much or as little as you like (depending on how sweet you can handle it) and the custard should be approximately one standard size pack of instant custard, which is 75g in the UK. Cut the trifle sponges in half lengthways and generously cover both sides with jam before putting back together to make a mini sponge sandwich. Cut in half widthways. Make up the custard (it needs to be a reasonably thin consistency). Mix the sponges in the custard and add a couple of spoons of extra jam. Mix well (don't expect it to look nice - it'll look like lumpy baby food!). Serve instantly!
Toast coriander and caraway seeds in a small, dry skillet over medium high heat until fragrant, about 30 seconds; transfer to food processor. Turn heat to medium low and cook garlic, covered (shaking pan occasionally), until tender, about 10 minutes; cool, peel, and add to processor. Char red peppers under broiler, place in paper bag, and let stand 10 minutes; once cool enough to handle, peel, seed and coarsely chop. Add peppers, oil, sugar, and crushed red pepper to processor and puree; season to taste with salt and pepper. Cover and refrigerate up to a day in advance.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. (Do not overbeat your meringue or it will be too dry and your macarons won't work.). Combine the ground almonds and powdered sugar in a food processor and give them a quick pulse. (It will break the powdered sugar lumps and combine your almond with it evenly.) Add them to the meringue and fold the mass carefully until you obtain a batter that flows like magma or a thick ribbon. (Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.). Fill a pastry bag fitted with a plain tip with the batter and pipe small round onto parchment paper baking sheets. Sprinkle the praline powder over the shells. Preheat the oven to 315°F Let the macarons sit out for an hour to harden their shell a bit and bake for 8-10 minutes, depending on their size. Let cool completely. Once cooled, sandwich them with the Dulce de Leche and enjoy!
Preheat the oven to 350*F. Heat the oil in a large skillet, and saute the onion for about 4 minutes on medium heat. Add the yellow squash, zucchini, oregano, salt, cumin, garlic, and black pepper. Saute 5 minutes, stirring often. Stir in the tomatoes and chile peppers. Transfer the mixture to an oven proof 2 1/2 quart casserole, cover, and bake for 30 minutes. Stir in the cilantro, and serve immediately or let cool to room temperature. Enjoy!
Preheat the oven to 450° F. In a mixing bowl combine 1 cup of the pine nuts, the pecorino, and nutmeg. Place the chicken legs skin side down on a cutting board and season with salt and pepper. Divide the pine nut mixture among the chicken legs, filling them as full as possible. Fold the meat up and around the mixture and tie tightly with butcher's twine. Place the legs in a small roasting pan, flap side down. Roast for 25 to 30 minutes, or until browned and crispy and cooked through. Remove from oven and allow to cool. In a medium bowl, mix the chopped tomatoes, olives, capers, olive oil, vinegar, red pepper flakes, and currants. Place 1 piece of chicken on each plate and spoon some over each piece of chicken and serve.
Preheat oven to 400*. Chop onions and bell peppers until diced to your liking. Heat skillet with cooking spray and add diced onions and bell peppers. Cook until slightly soft. Add breakfast sausage to sauted vegetables and cook well until no longer pink. Drain and set aside. In a large bowl mix together egg substitute and cheese and stir until combined. Add cooked sausage and veggies into bowl and mix together well. Spray a 9" pie plate with cooking spray and pour in mixture. Bake approxiametly 45 minutes to 1 hour or until set. Slice and enjoy.
Heat oven to 180°C Put the leeks, ginger & garlic into a large saucepan with 3 tbsp water and a small knobs of butter. Cover, then cook for 5-10 mins until tender. Remove from the pan, allow to cool, then mix with the lemon, parsley & spinach. a a To assemble the parcels, spray a sheet of pastry with oil, then lay 2 more sheets on top, spraying oil between each layer. Do the same with remaining 3 sheets, then cut in half. Place 100g of salmon in the centre, season, then spoon over quarter of the leek mix, white sauce and grated cheese. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter/oil, and fold up and over to seal. Put on a baking sheet and brush with butter.a a Put onto a lightly greased baking sheet, then cook for 15-25 mins until browned and crisp.a a Delicious served with Vegetables.
Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon. In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go. Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone). 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.
Mix together by hand the mix and cool whip. DOUGH WILL BE VERY THICK AND STICKY. Drop by large teaspoons in powdered sugar. (I always use a spoon and a knife and a cereal type bowl with powdered sugar fairly deep) Roll into balls covering with the sugar. Place on cookie sheet. Bake at 350°F for 10 minutes. Watch carefully you want them to be loose looking. Don't over bake. Cool slightly before removing from cookie sheet.
Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain again. Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds and sugar. Fry until the seeds darken and the sugar caramelizes. Add the ginger, chiles, spinach, nuts, coconut and salt. Cover, reduce heat to low and cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes. Garnish with lemon and serve.
Preheat oven to 350 degrees F. Place the 26 cloves of garlic in small baking dish. Toss the garlic with 2 tablespoons olive oil and season with salt and pepper. Cover the baking dish tightly with foil and bake for about 45 or until garlic is soft and golden brown. Remove from oven and allow to cool enough to handle the garlic. Squeeze each garlic clove to release the garlic and place in a small bowl. Heat a heavy bottom large saucepan over medium-high heat and melt 2 tablespoons butter. Saute the onions and thyme and cook until the onions are soft and translucent, about 6 minutes. Add the roasted garlic, 18 cloves of raw garlic and cook for an additional 3 minutes. Add chicken stock and cover and simmer for about 20 minutes or until the garlic is tender. Use an immersion blener to puree the soup until smooth or transfer in batches to a blender. Return the soup to the saucepan and add the heavy cream and bring to a simmer. Season with additional salt and pepper if needed. Divide the grated Parmesan cheese equally into 4 bowls and ladle in soup. Squeeze lemon juice into each bowl and serve. Garnish with fresh thyme or chopped chives.
Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl. Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes. Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.
Over med heat stir and toast almond slivers until golden. Add the quinoa and toast until quinoa begins to darken. Transfer the quinoa and almonds to a 2 quart sauce pan. Add the remaining ingredients. Bring to boil covered. Reduce the heat and simmer for 20 minutes. Then let stand for another 5 minutes. To serve fluff gently. There is approximately 5 ounces in a portion.
Using a large mixing bowl, sift the flour and sugar and mix together. In a separate bowl, mix the pineapple, eggs, oil, and add to the flour mixture, mix well. Fold in the cheese, nuts, and pineapple extract. Pour mixture into a greased 9 by 3-inch loaf pan. Bake for 1 hour. At 350 degrees.
Cut a 5cm round hole from the centre of each slice of bread using a biscuit or scone cutter and reserve for another use such as breadcrumbs. Spread one side of each slice with butter and Vegemite, then place buttered side up on a paper lined baking tray. Sprinkle 3/4 cup of the cheese over the bread then top each with another slice of bread. Crack an egg into each hole. Sprinkle over remaining cheese. Bake in a hot oven 200°C for 15-20 minutes or until egg is cooked and cheese is golden. Serve immediately.
Boil pork gently for 20 minutes. Saute boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside. Saute onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order. Add pork. Then add enchilada sauce and green sauce. Simmer, covered about 45 minutes. Just before done check for seasonings and add cilantro.
For candied rose petals: Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight. For cake: Preheat oven to 325 degrees. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.). For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold. Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
Sift dry ingredients into medium bowl. Mix egg, oil, and buttermilk together and add to dry ingredients. Stir only until dry ingredients have disappeared. Preheat lightly coated griddle or skillet over medium heat (If a non-stick pan use Pam or small amount of vegetable oil) -- If you are using an electric griddle, set temperature to 360-365°F. Test by adding a few drops of water on hot pan -- When the drops start to "dance" on the griddle it is time to cook. For each pancake pour about a 1/4 cup of batter onto a hot griddle. Cook on first side until bubbles that form begin to pop and edges look dry. With a spatula, turn and cook until second side is rich golden brown. Cook on hot griddle. Serve with Blueberry Sauce and dollop of sour cream or lemon yogurt.
The night before you want to make the smoothie, cook the sweet potato. I find the easiest way to do one potato is wash it well, prick it with a fork and microwave for 8-10 minutes, flipping over once. Let cool and store in the refrigerator over night. When ready to make your smoothie, pull off the potato peel. Blend all ingredients together until the mixture is smooth. Enjoy!
Place opossum in a large pot; add water to cover. Cover put and bring to a boil; reduce heat to mild boil and cook for 2 hours, or until opossum meat is falling off of the bone. Remove opossum, let cool and shred or chop the meat. Reserve tail for other use. Mix together sour cream, mayonnaise, savory, salt and pepper. Place the diced opossum in a bowl, add the peanuts and cranberries. Add juice from the squeezed lemon and toss well. Pour the dressing over the opossum and toss again. Serve immediately.
Place onions in crock pot. Blend brown sugar, paprika, salt and pepper; rub over roast. Place roast in crock pot. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper and stir to mix well. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture. Cook roast on low for 8-10 hours. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass). Serve plain or as sandwiches. **4 hours on high.
Take a deep pan and heat the 1& 1/2 tbsps oil. Add chopped onions and fry till transclucent. lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds. Add the lamb mince and fry till no longer pink and water has dried up. Keep breaking the lumps to ensure the meat is lump free. Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute. Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture. Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well. Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry. Cook the pasta as per instructions (a little under done). Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes. The entire dish should be saucy-- Garnish with a few coriander leaves. I usually serve it with some yogurt chutney. NOTE: The yogurt might break up due to the heat,so please don't worry about it.It is just a process,that will make the curry,taste tangy rather than creamy. I wanted to add a few sugesstions to this recipe after reading the reviews -- the oil can be reduced if your mince is fatty,this is just an estimate,so go by your judgement -- as for the tomatoes,i usually add tin when fresh is not available,and personally i feel it doesnot alter the taste -- .
Preheat jaffle machine & butter one side of each bread piece. Whisk eggs, cream, chives, salt & pepper in a bowl, add tomatoes. Melt butter in a non-stick pan over a medium heat. When butter is sizzling, pour in half the egg mixture, cook for 1 min or until egg starts to cook. Stir mixture, from outer edge of pan to centre, until almost cooked. Spoon the egg mixture onto 2 bread slices, top with remaining bread butter side up. Place sandwiches in jaffle machine, cook for 5-6 mins or until bread is golden. Repeat with remaining egg mixture, butter & bread.
In a large pot of boiling water, cook pasta until tender but firm; drain. In a large skillet, cook beef over medium-high heat until browned. Add onions and carrots; cook for 3 to 4 minutes. Stir in pasta sauce and Italian seasoning (oregano or basil). Remove from heat and set aside. In a bowl, combine ricotta cheese, egg and 1/2 cup of the mozzarella cheese. Set aside. To Assemble: Spread half of the meat mixture on bottom of greased 13x9-inch baking dish. Top with all of the pasta. Spread all of the cheese mixture over pasta. Top with remaining meat mixture. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake in preheated oven, uncovered for 35 to 45 minutes or until bubbling. Let stand for 10 minutes before serving.
Preheat oven to 350 degrees. In a large pot, parboil the rigatoni (about 5 minutes in boiling water), drain and set aside. In the same large pot, saute the onion and garlic in the olive oil until the onions are transucent. Add the beef and seasonwith the cumin, chili powder, salt and pepper. When the meat is browned, add the tomatos. Mix in the crushed red pepper and basil. Add the pasta, ricotta, zucchini and all but 1/4 cup of parmesan. Mix well. Transfer to a 2 3/4 quart baking dish and evenly distribute the reamaning parmesan on top of the casserole. Bake uncovered for 45 minutes. It is important not to over cook this dish, or the zucchini will become soggy.
Boil sugar and water. Add everything else, steep 3 minutes. Serve chilled.
In a saucepan or double boiler melt the chocolate with the coffee, 2 tsp. rum and oil. Stir until smooth; cool. One by one add the yolks to the cold melted chocolate, beating with a wire whisk. In a separate bowl, stiffly beat the whties. Fold the whites into the chocolate. Leave in a cool place to set. To assemble the cake: Pour the milk and remaining 2 tsp. rum into a bowl. One by one lightly dip the ladyfingers into the milk/rum and line the bottom and sides of a 8-cup (2 qt) springform pan. Fill with half the chocolate mousse. Cover with a layer of ladyfingers, then with the remaining mousse. Finish with another layer of ladyfingers. Refrigerate the charlotte for 8 hours or overnight covered in plastic wrap. After unmolding, decorate if desired with swirls of sweetened whipped cream.
Place all of the ingredients in your crock pot. Cover and cook on high for 4-5 hours (depending on your cooker). Can add a pinch to 1/2 teaspoon of crushed red pepper as well, depending upon your taste. Remove bay leaves before serving.
Arrange the marshmallows on a piece of wax paper. Microwave the yellow candy melts in either a decorating bag or plastic decorating bottle (I like using the decorating bottle). Randomly pipe blobs onto the top of the marshmallows. Allow to set. Microwave the orange candy melts. Randomly pipe blobs on top of the marshmallows. Allow to set up a little, then affix a piece of candy corn. If desired, insert lollipop sticks into the marshmallows.
Heat a nonstick skillet with a drizzle of oil over medium to med-high heat. Chop one slice of bacon and add it to the pan. While the bacon cooks, trim the tough green tops from the leek; halve the leek lengthwise, and thinly slice it into half-moons. Place the slices in a colander and rinse vigorously with running water, separating the layers to release the grit. Dry the leeks on a clean kitchen towel; and add them to the browned chopped bacon. Wilt the leeks for 2-3 minutes; then transfer them and the bacon pieces to a plate to cool. Return skillet to stove over low heat; add in 2 tablespoons oil. Put turkey in a bowl; add in grill seasoning, sun-dried tomatoes, and cooled-to-handle leeks and bacon; mix well. Form mixture into 2 very large patties no thicker than 1 inch (the patties will hang just off the sides of the bread once cooked). Increase heat under oil; add in the patties; cook for 6 minutes on each side. Heat a second skillet over med-high heat; add in the remaining bacon slices; cook bacon until crisp; transfer to paper-towel lined plate to drain. Season sliced tomatoes with salt. Place the sliced bread under the broiler; toast for 1 minute on each side. In a food processor, combine the herbed cheese, cream, and pepper. Build sandwiches: toasted bread slice, burger patty, herbed cheese sauce, bread, bacon, lettuce, tomatoes, herbed cheese sauce, and bread.