HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, blend 3/4 of the dry mashed potatoes with just enough water to make them very thick. Add a little yellow food coloring if you wish to emulate a yellow cake. Spray a very large rectangular baking pan with cooking spray and transfer the potatoes to it, spreading the top (which will soon be the bottom) flat with a spatula. Bake at 375 degrees for about 45 minutes. Allow to cool for at least 30 minutes so you can handle the pan. Transfer the baked mashed potatoes to a hard flat surface (such as very stiff white cardboard or a baking sheet) by placing the hard surface on top of the pan and carefully flipping it over so that the "cake" is transferred to the hard surface. You may need a little help with this. (I would not recommend making this cake with a bundt pan, unless it was a spring-form pan.). Mix the remaining potatoes, again with just enough water to make them thick. Use most of these uncolored potatoes to "ice" the cake. Add blue or red food coloring to the last of the potatoes to pipe on an edging and/or a nice "HAPPY BIRTHDAY!" If you run out of potatoes, you can always mix up a few more with water since the "icing" doesn't get baked. It's best if someone "serves" the first piece to your victim. I will warn you that a crowd of grinning faces surrounding the unfortunate soul may alert him or her to a rat in the cheese.
Combine butter, oil, vermouth, garlic, salt, white pepper, Accent, lemon juice and parsley in blender. Cover and blend on high speed for 10 seconds. Arrange shrimp in a shallow baking dish. Pour the marinade over and let stand at room temperature for one hour. Sprinkle scallions, cheese and capers on top. Place in a preheated broiler 3 to 4 inches from heat for 5 minutes; turn and broil 1 to 2 more minutes.
Bring 2 cups salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4 cup water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350°F or until tender.
combine teriyaki sauce, bourbon (broth) honey, mustard and pepper -- brush mixture evenly over chicken. roll up chicken and wrap with bacon slices -- secure chicken with toothpicks. grill over medium-hot coals.for 15-20 minutes.turning and basting frequently. until juices run clear.
Preheat oven to 400 deg. F. Cut off the top rind of the wedge, but not the sides. Place in a oven-proof dish. Sprinkle the garlic and rosemary over the brie. Take several swipes of the lemon with a microplane or zester over the brie. You may substitute about 1/4 teaspoons of lemon pepper for the fresh lemon, but fresh is best. Sprinkle with a pinch of salt and drizzle with olive oil. Place in oven and bake until it turns soft and/or bubbly - 20 to 30 minutes, you may need more time. Remove and serve with a crusty bread.
Preheat oven to 425 degrees; lightly spray a baking dish with cooking spray; set aside. In a bowl, combine bread crumbs, cheese, garlic, basil, oregano, salt and pepper. Pat chicken dry with paper towels. Dip chicken in buttermilk and then dredge in bread-crumb mixture, making sure both sides of chicken are coated. Placed breaded pieces in prepared baking dish. Bake for 25-30 minutes, or until crumbs are golden brown. Drizzle with honey and enjoy!
Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes. NUTRITION PER SERVING: CALORIES 95(28% from fat); FAT 3g (sat 1.5g,mono 1g,poly 0.2g); PROTEIN 8.8g; CHOLESTEROL 37mg; CALCIUM 171mg; SODIUM 223mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 7.5g.
Toast, or grill bread slices. Spread pesto. Top with roasted peppers and parmesan chese. Drizzle with olive oil. Sprinkle with salt and pepper.
Heat Broiler in the oven on high for 5 minute. Place Simply Potatoes on a baking sheet, and spray the top with cooking spray. Place under the broiler for 15-25 minute Watch the hashbrowns they brown fast! While the hashbrowns are cooking, cook the bacon in a non stick pan, remove and drain on paper towels. Add the eggs to the pan that you cooked the bacon inches Scramble. Cook over low heat, and keep them moving, you don't want them to brown. Dice up the avocados, and toss with the eggs. Stir in salsa. Take hashbrowns out of the oven once they have browned. Place a thick layer of hashbrowns on the bottom of the plate, and top with bacon avocado egg mix. Pick whatever cheese you like, and sprinkle it over the top. Enjoy!
Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.
Preheat oven to 400 degrees. Wash the portobellos then scrape out the gills and remove the stems. Place them cap down in a pan then drizzle 2 tbsp of olive oil over them. Roast in the oven for 12 minutes. While they are roasting, in a skillet over medium heat add a tbsp of olive oil. Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes. Add the bacon and cook for an additional 2 minutes. Remove from heat and stir in the cream cheese. Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again. Spread the mixture onto the mushrooms. Distribute the Parmesan cheese over each mushroom. Distribute the Mozzarella Cheese on each mushroom. Place back into the oven for 5 minutes. Take out and enjoy!
In blender put carrots, oil and eggs and blend until creamy. Sift flour and baking powder; add sugar and mix well. Blend in the carrot cream. Put in a greased pan and bake in 350 F oven for 40-45 minutes. FILLING: In small pan put the sweetened condensed milk; add two measures of the can with water and the coconut. Cook it on low, mixing constantly, until it boils. Cut cooled cake in half and spread filling on one half. Cover with other half. ICING: Put can in pressure cooker and cover with water. Pressure cook 50 minutes. Let pressure subside and remove can from pan; wait until completely cool to open can. Spread icing on top and sides of cake and sprinkle chocolate. (I wonder if you will resist using all the icing cooked sweetened condensed milk without tasting it -- I know I can't!). NOTE: The filling is syrupy, but you can reduce the liquid and get a thicker consistency. I personally like it more liquid, so it will permeate the cake when you pour it. The leftover filling can be used in another cake or on top of ice cream.
In a small bowl mix together French Fry Seasoning ingredients. Cook frozen French Fries according to package directions; halfway through cooking, sprinkle french fries with french fry seasoning and toss to coat. Set cooked fries aside. Nacho Cheese Sauce: In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes. In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together. On a large platter top Seasoned French Fries with Copycat Taco Bell Seasoned Beef, Nacho Cheese Sauce, sour cream, and tomatoes.
Heat oil over med heat in a sml pan. Add garlic + ginger & cook 1 minute. Stir chicken broth, rice vinegar, soy sauce, sugar (or Splenda), salt & cornstarch together in a sml bowl. Add to the pan & heat till mixture thickens slightly. Remove from heat & chill. Serving Suggestions: Serve over salad greens, steamed oriental veggies or use as a marinade for meat or seafood in oriental dishes as desired.
Preheat oven to 350 degrees. Combine all ingredients in a bowl, and mix thoroughly. Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.). Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces. Serve and enjoy! Leftovers? Store in the fridge.
Place 1/3 cup of cheese in thin layer on parchment paper. Microwave on high for one minute, or until cheese is bubbly. While the cheese is still flexible with parchment paper still attached, bend the cheese over a round object to give it a taco shell shape. The smaller in diameter the object is, the closer to a normal taco shell shape you will have. Let the cheese cool while around the object. When it has cooled, peel it from the parchment paper. Use this to make tacos, with normal fillings such as taco seasoned meat, lettuce, tomatoes, cheese, and sour cream, or you can also make smaller version of these shells to serve as low carb chips.
Line a 13x9 metal baking pan with foil, leaving overhang. Combine first 4 ingredients in large bowl. Stir sugar, and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to a boil. Attach clip on candy thermometer to side of pan. Boil until temperature registers 234* F, stirring constantly and adjusting the heat to avoid boiling over, about 10 minutes. Immediately pour milk mixture over chocolate mixture. Whisk until chocolate and butter melt and fudge is smooth. Mix in nuts and vanilla. Spread fudge evenly in prepared pan. Refrigerate uncovered until cold and set -- about 3 hours. Using foil as an aid, lift fudge from pan. Cut crosswise into 7 strips, then lengthwise into 5 strips. Return to pan and cover and chill.Can be made 2 weeks ahead. Keep covered and chilled. Bring to room temperature before serving.
Use a sharp knife to remove orange peel. Cut oranges into segments, removing all the white pith. Slice end from fennel and remove shoots from top (reserve shoots). If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler. Cut in half and thinly slice. In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil. Arrange fennel slices and orange segments on individual serving dishes. Drizzle dressing over salads and garnish with reserved fennel fronds.
Preheat oven 350. In large bowl combine cake mix, vanilla pudding mix, eggnog, and oil: beat at low speed into moist. Add eggs and nutmeg mix on high for 4 minutes. Pour into greased and floured fluted, bundt, or miniloaf (best thing to use) pans. Bake 40 to 45 minutes (20 to 30 minutes for minis) or until wooden pick inserted near center comes out clean. Cool 10 minutes and remove from pan. Cool completely and sprinke with confectioners' sugar if desired. Makes a great gift especially if baked in the mini bundts or mini loaves.
Preheat the oven to hot (220°C/425°F-450°F/gas mark 7-8); line a baking tray with baking paper; or if yours is a particularly hot oven, perhaps a little lower than this. Cut the potatoes into wedges; combine the egg white, sumac and whichever of the optional ingredients you are using in a large bowl; add the potato wedges and combine well until the wedges are well-coated. Place the wedges, skin-side down on the baking tray; bake the wedges in the very hot oven for 40 minutes or until they are tender and golden brown; serve with tomato relish, your choice of salsa, tzatziki or sour cream or yoghurt (Greek yoghurt is the creamiest and, in my opinion, the yummiest!). NOTE: Sumac is a reddish-purple ground spice made from the berries of a wild shrub grown in Lebanon. It is available from Middle Eastern food stores and delicatessens.
Heat the sesame oil in a large skillet or wok. Add the snow peas and green onions and saute over medium heat, tossing frequently, for 4 minutes. Add the pine nuts, sesame seeds, and salt and pepper. Cook an additional 3-4 minutes. Serve immediately. Enjoy!
Flatten chicken and dust with the flour, salt and pepper. In a very large skillet Melt butter and olive oil together over medium heat. Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes. Add the cream and rosemary and cook until thickened. Remove to a serving plate, pour sauce over chicken and garnish with parsley. Serve with rice.
Boil 1/2 cup raisins for 2 mins and retain 1/2 to 3/4 cup of the water. Cream butter, brown sugar and eggs. Mix dry ingredients. Add raisins and 1/2 to 3/4 cup of liquid. plus vanilla. Bake in greased 13 x 9 pan at 350 for 45 minutes. ICING: Boil sugar, butter and milk for 2 mins, stirring constantly. Cool 30 minutes Add icing sugar and stir til smooth. Ice Raisin cake.
Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1. tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan. Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;. beat in egg. Combine flour, baking powder, baking soda and spices in small. bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved. pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients. Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature. Note: If desired, maraschino cherry halves may be placed in bottom of cake. pan with pineapple mixture.
Over medium heat, whisk the egg yolks and water together 2-3 minutes until thick and fluffy. Do not over heat. Remove from heat. Whisk for an additional minute. Slowly whisk in the melted butter a little at a time. Add the salt and lemon juice to taste. Add chopped chives, if using.
Remove Jello from cup and put in a large custard cup (any med. size bowl will work). Mash up Jell-O with a fork. Mix in cut up strawberries. Sprinkle with crushed pretzel and then add a dollop of whipped cream (cool whip would work too, I prefer Reddi Wip).
Beat the eggs and milk together. Set aside. Add the dill, salt and pepper and flour to the cheese and mix completely. Saute the mushrooms until the give up all their liquid. Spray the sides and bottom of an 8" square casserole or cake pan with vegetable spray. Add the mushrooms and Krab to the bottom of the pan, distributing evenly. Add the cheese mixture. Carefully pour the milk and eggs into the dish. Bake at 375F for 50 - 60 minutes. Use an instant read thermometer and remove from oven when dish reaches 170F degrees.
Heat oven to 400°F Place each beet on a square of aluminum foil and wrap tightly. Place on baking sheet. Bake until the beets are tender when pierced with a wooden toothpick, usually 1 to 1 1/2 hours. Poke holes in foil to let steam escape and carefully unwrap. When the beets are cool enough to handle, slip off the skins. Slice the beets and place them in a bowl. Add the vinegar and salt and pepper to taste. Toss to combine, adding a little more vinegar if needed. Let stand at least 15 minutes before serving.
Cut kielbasa into 2-inch slices. Place in a large skillet with the ginger ale (regular, this does not work with diet ginger ale). Bring to boil, then reduce heat to medium. Do not cover pan. After 15 to 20 minutes, ginger ale will be reduced and start to caramelize. WATCH CAREFULLY because you don't want it to burn. At this point, keep stirring until chunks are glazed. Serve on a platter with toothpicks inserted. They are sticky and yummy!
Filling: Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes. Add mushrooms and cook, stirring, until tender, 5 - 7 minutes. Sprinkle with the flour and cook, stirring constantly, for 2 minutes. Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes. Stir in turkey, peas, salt and pepper to taste. Remove from heat while making biscuits. Biscuit crust: Preheat oven to 400°F. Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture. Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal. Stir in buttermilk. Stir only until a dough forms. Assembly: Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling. Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown. Remove from heat and let stand for about 10 minutes before serving.
Combine potato, cheese and mayonnaise and lightly mix. Spoon into 9-inch pie plate that has been brushed with additional mayonnaise. Bake at 400°F for 45 minutes, then cover with foil and bake an additional 15 minutes or until potatoes are done. Invert onto serving plate immediately and cut into wedges to serve.
Cook the rice according to package instructions. When the rice is almost done cooking, saute the red pepper and shiitake mushrooms in the canola oil for 3 minutes. Add the green onion and pineapple. Continue to saute for 1 more minute. Using a fork, add the rice to the vegetables in the pan. Cook, breaking up the rice by stirring it, until it is well combined. Serve immediately. *If desired, you can enhance the flavor of the pineapple by "caramelizing." In a nonstick pan over high heat, stir well-drained pineapple until it is slightly golden (about 5 to 10 minutes).
Preheat oven to 375°F. Combine melted butter with flour, salt, pepper and herbs. Place cereal crumbs in a shallow bowl. Dip chicken pieces in the butter mixture then roll in crumbs. Place on a rack in a shallow baking pan. Bake 50-60 minutes or until golden brown.
Combine the ground almonds, mascarpone, brandy and orange zest in a bowl. Mix to combine and put in refrigerator until required. Preheat oven to 220°C Cut 12 rounds of pastry 3cm larger in diameter than the peaches. Fill each peach cavity with about 1 Tbsp of the mascarpone filling so it spills over the cut side of the peach. Put a peach half, cut side down, in the centre of each pastry round and gently press down. Generously dust with icing sugar, then bake for 17-20 minutes or until golden and puffed. Cool slightly before serving, dusted with more of the icing sugar.
Preheat oven to 350*. Arrange the 4 frozen Cheddar Browns in bottom of an 8" casserole sprayed with cooking spray. Add cooked chicken in an even layer. Mix together soup and canned tomato/jalapeno. Pour this mixture over chicken. Bake 40-45 minutes until potatoes are done and sauce in bubbly hot.
Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish. Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste. Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth. Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Meanwhile make the sauce: Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream. Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.
Heat oven to 300 degrees. Pound out chicken breast to a 1/4 inch thick. Place 2 slices dried beef on chicken and roll up. Wrap 1 slice of bacon around chicken and put into a large casserole dish. Melt together the cream cheese and soup. Pour all over chicken. Cook uncovered at 300 degrees for 3 hours. (Don't cheat on the time; it really does change the taste). Serve with rice or mashed potatoes.
Follow instructions for your bread machine. My machine instructs to measure buttermilk, beaten egg, margarine, sugar, salt, flour, cocoa, and yeast in the order listed into baking pan. (I mix buttermilk and egg and microwave on high for about 30 seconds before putting in pan.). Insert baking pan into oven chamber and secure pan. Select sweet bread setting and 2 pound loaf. Add chocolate chips when "add ingredient" signal sounds. When cycle ends, I put loaf into a large zip lock bag, seal, and place on wire rack to cool completely before slicing. NOTE: Mini chocolate chips will give a solid chocolate color, while larger chips may result in a marbled texture.
Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.). Remove chicken from marinade, and sprinkle with garlic salt and pepper. Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy). Serve with Mexican rice and black beans. Mexican Rice: Cook rice in 1 tablespoon oil, until lightly browned. Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
Saute garlic in oil until softened. Add mushrooms and cook 5 mins or until soft. Add bean sprouts and soy sauce and heat through. Simmer stirring often 5 minutes Enjoy!
Preheat oven to 350°f. Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, 1/2 of chopped basil, and 4 tbsp of extra virgin olive oil. Set aside and allow to marinate for 10 minutes. Flatten pizza dough into pan as indicated on package. Drizzle with extra virgin olive oil and brush it over the surface. Bake in oven at 350°f for 10 minutes on center rack. Remove from oven and allow to cool, about 2 minutes. Cut garlic clove in half and rub, cut side down, onto the surface of the bread. Allow bread to cool completely, about 10 more minutes. Increase oven temperature to 450°f. Combine mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the surface of the bread. Top with shredded mozzarella to evenly cover surface. Drain the Caprese mixture and spread the bread mixture evenly over the bread. Sprinkle with grated parmesan cheese. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly. Garnish with remaining chopped basil. Serve immediately and enjoy!