HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring milk to a boil in a saucepan, stirring constantly. Pour in pudding mix and remove saucepan from heat. Stir in grated carrots, 1/2 cup raisins, cinnamon, and allspice. Cool mixture until lukewarm, 5 to 10 minutes. Stir in carrot cake mix to form a thick batter. Pour batter into the prepared pan. Scatter 2 tablespoons raisins and half of the pecans on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool to room temperature, about 30 minutes. Combine confectioners' sugar, cream cheese, butter, and vanilla extract in a large bowl; beat until frosting smooth. Spread frosting over cooled cake. Top with remaining raisins and pecans.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish. Combine ground beef, rolled oats, French onion soup, and eggs in a bowl until thoroughly combined; transfer to prepared baking dish. Bake in the preheated oven until the meat loaf is no longer pink in the middle and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 60 to 75 minutes.
Grease a 9x13 inch baking pan. Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan. Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.
Place luncheon meat cubes, processed cheese sauce, pimientos, and sandwich spread in a blender; pulse to blend into a smooth mixture, stopping often to scrape down blender sides. Transfer spread to a bowl. Spread the mixture onto 15 slices of white bread; top each with a slice of whole wheat bread. Press sandwiches together lightly and cut off crusts. Slice sandwiches in half diagonally to make triangles; sprinkle sandwiches with parsley flakes and top each sandwich half with a piece of sliced cucumber.
Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low; cover the saucepan and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Allow the rice to cool. Place the rice, endive, and red onion in a large bowl. Drizzle the balsamic vinegar and olive oil on top, and season with salt and pepper. Mix thoroughly.
Combine egg substitute, soy milk, vanilla extract, and cinnamon in a shallow dish. Overlap banana slices over 1 slice of bread. Place second slice of bread on top and press down so sandwich holds together. Dip sandwich in egg mixture and coat both sides. Heat a nonstick skillet over medium heat; spray with cooking spray. Place sandwich in hot skillet and cook until browned, about 3 minutes. Flip it over carefully and cook second side until browned, about 3 minutes more.
Place shrimp in a 9x13-inch pan. Pour lime juice over shrimp so they are completely saturated and none are exposed. Refrigerate 4 hours to overnight. Chop tomatoes, cucumbers, red onion, and cilantro into small pieces. Add to the pan with the shrimp. Peel and chop 3 oranges and add to the shrimp. Squeeze the juice of 1 orange into the mixture. Add ketchup and hot sauce and mix well. Taste, using a tortilla chip as a spoon. Season with salt, if desired.
Combine the stew meat, mushroom soup, mushrooms with their liquid, and onion soup mix in the crock of a slow cooker. Pour in red wine, if desired. Season with pepper. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours. In the last half hour of cooking time, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Combine potatoes, broccoli, vegetarian bacon, onion, and bell peppers in a large bowl. Add sour cream, ranch mix, salt, and pepper. Pour into the baking dish and sprinkle paprika on top. Sprinkle Cheddar cheese over the top. Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole. Bake in the preheated oven until crackers are crisp and cheese is brown and bubbly, about 1 hour and 30 minutes.
Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock. Cook on Low until potatoes are tender, about 6 hours. Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.
In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture. Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
Place butter in a microwave-safe measuring cup. Cover with plastic wrap, leaving room for ventilation. Melt butter in the microwave on high, about 1 minute. Combine bread crumbs, apples, water, sugar, raisins, onion, salt, pepper, and sage in a bowl to make stuffing. Place 4 pork chops on the bottom of a microwave-safe baking pan. Divide the stuffing among the chops; cover with the remaining 4 chops. Sprinkle 1/2 of gravy mix on top; add the rest into bottom of the pan. Cover with waxed paper. Microwave on the Roast setting until pork is no longer pink in the center, 18 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let stand 5 minutes before serving.
Preheat the oven to 300 degrees F (150 degrees C). In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup. Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture. Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Combine eggs, sugar, and vanilla sugar in a bowl and beat with an electric blender until foamy. Add oil and orange soda and stir to combine. Sift flour and baking powder together and slowly stir into batter until well combined. Spread batter on the prepared baking sheet. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Remove from oven and allow to cool completely, about 1 hour. Sort chocolate-covered candy by the colors in your food color assortment, such as yellow, green, orange, blue, and red. Cut cooled cake into evenly sized rectangles, about 1.5 x 3 inches in size, like oversized LEGO(R) pieces. Gauge the size in relationship to the chocolate-covered candy pieces; 8 pieces should fit onto each to resemble a large LEGO(R) piece. Mix about 1/2 cup confectioners sugar with enough lemon juice in a bowl to make a thick icing. Color with a couple drops of food coloring so icing turns a deep color. Brush icing onto 2 or 3 cake pieces and arrange 8 chocolate-covered candy pieces with the matching color on top. Allow to set. Continue with the next color and the next set of chocolate-covered candy pieces in the same color until all cake pieces are decorated. Allow to set.
Place chicken in greased 9 x 13 inch baking dish. Cut tortillas into small strips, and lay them over the chicken. Mix together the soups, broth, onion, green chilies, and chili with beans. Pour mixture over chicken and tortilla strips. Top with shredded cheese. Cover. Bake at 350 degrees F (175 degrees C) for 15 minutes. Uncover, and bake 30 minutes more.
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cut wonton wrappers into small triangles 2 to 3 inches in length. Cook in the hot oil in a single layer until crispy and golden, 1 minute per layer. Drain on a plate lined with paper towels. Combine soy sauce and sesame seeds in a bowl. Add ahi tuna; mix until coated with soy sauce and sesame seeds. Mix mayonnaise, pickle juice, and sriracha sauce together in a small bowl to make sauce. Arrange fried wonton wrappers on a large serving plate. Layer ahi tuna and avocado chunks on top. Drizzle sauce on top.
Place pastry crust in a pie plate. Refrigerate for 20 to 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Combine white sugar, brown sugar, flour, cocoa powder, cornmeal, and salt in a small bowl. Whisk eggs, buttermilk, butter, whiskey, and vanilla paste together in a large bowl. Add sugar mixture and blend until smooth. Stir in almonds by hand until incorporated. Pour mixture into the chilled pastry crust. Bake in the preheated oven until crust is golden and center is set, 50 to 60 minutes. Transfer pie to a wire rack and cool to room temperature before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cornflakes, Parmesan cheese, sesame seeds, paprika, and oregano in a bowl. Cover and refrigerate for up to 4 months. Dip chicken pieces in milk, then roll in about 1 1/4 cups coating mix. Place in baking pan. Bake in preheated oven until no longer pink at the bone and juices run clear, about 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan. Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly. Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon. Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
Combine gelatin mix and cake mix. Mix well. Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly. Bake according to instructions on back of cake box. To Make Frosting: Combine confectioners' sugar and lemon juice. When cake is done, and while still hot, ice with frosting.
Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil. Bake pie crust until lightly browned, about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C). Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels, while retaining drippings in the skillet. Stir zucchini, mushrooms, onion, and garlic into the reserved bacon drippings; season with Italian seasoning, dill, parsley, garlic salt, and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp, 5 to 7 minutes; remove from heat. Chop the bacon and stir through the zucchini mixture. Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet. Bake in preheated oven until the top begins to brown, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 4-cup souffle dish with butter. Dust dish with flour; tap out excess. Beat cream-style corn, egg yolks, and cayenne pepper in a large bowl with an electric mixer until smooth. Beat egg whites with cream of tartar in another bowl with an electric mixer until stiff peaks form. Fold a large spoonful of whipped egg whites into corn mixture until incorporated. Fold corn mixture into remaining egg whites. Pour into the prepared souffle dish. Bake in the preheated oven until souffle is golden brown and center is set, 25 to 30 minutes.
Heat the olive oil in a skillet over medium heat; cook the green onions, carrot, red bell pepper, and parsley in the hot oil until the green onions are softened, about 10 minutes. Combine the green onion mixture with the crabmeat and black beans in a large mixing bowl. Stir the egg, bread crumbs, and mayonnaise into the mixture until evenly mixed; divide into 12 approximately equal portions and shape into patties. Refrigerate the patties until set, about 1 hour. Heat the canola oil in a large skillet over medium-high heat; fry the patties in the hot oil until browned and cooked through, about 5 minutes per side.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan. Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.
Preheat oven to 450 degrees F (230 degrees C). Mix together salt, caraway seeds, oregano, garlic salt, ground black pepper, and crushed red pepper flakes in a small bowl. Mix ground beef and eggs in a mixing bowl until thoroughly incorporated. Add Parmesan cheese and seasoning mixture to beef; combine. Press ground beef mixture into a 12x17-inch pan, spread out evenly. Bake in the preheated oven until meat is no longer pink, about 10 minutes. Drain grease. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Sprinkle 1/3 of the mozzarella cheese over baked meat, followed by tomato sauce in an even layer. Sprinkle another 1/3 of the mozzarella cheese over the sauce and top with slices of pepperoni. Sprinkle remaining mozzarella cheese over pizza. Broil until cheese is melted, bubbling, and lightly browned, 3 to 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Brush both sides of the bread with melted butter, then cut into cubes. Place on a baking sheet, and bake in preheated oven until crisp, stirring occasionally, about 15 minutes. Allow to cool to room temperature, then store in an airtight container. Layer the sauerkraut, lettuce, tomato, and corned beef in a 9x13 inch dish. Carefully spread dressing over the top. Sprinkle with Swiss cheese. Refrigerate overnight. Top with pumpernickel croutons and serve.
Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool. Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives. Whisk together the mayonnaise, lemon juice, vinegar and taco sauce. Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.
Mix lemon-lime soda and eggnog together in a punch bowl. Stir vanilla ice cream into the soda mixture until top becomes foamy; garnish with paprika.
Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork. Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated. Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.
Pour vanilla schnapps into a large glass; top with root beer. Add vanilla ice cream to root beer mixture.
Place chocolate chips in a microwave-safe glass measuring cup; heat in microwave, stirring every 10 seconds, until melted and smooth, 1 to 2 minutes. Stir yogurt into melted chocolate until icing is smooth.
Heat vegetable oil in a skillet over medium heat. Place cornmeal in a bowl; dip and coat each tomato slice until thoroughly coated. Place coated tomato slices side by side in the hot oil; fry until coating is browned and crusty, 1 to 2 minutes per side. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Season with salt and black pepper. Repeat with remaining tomato slices.
Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree. Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours. Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls. To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.
Combine almond milk, avocado, blueberries, banana, ice, and chia seeds in a blender; blend until smooth.
Cut peeled eggs in half horizontally and scoop egg yolks into a bowl. Scoop avocado from peels and mash the flesh into egg yolks. Stir onion and garlic into yolk mixture; add lime juice, mayonnaise, and salt. Stir until creamy. Spoon about 1 tablespoon avocado filling into hollow of each egg white half. Place eggs onto a serving platter and sprinkle each deviled egg with a pinch of chili powder. Sprinkle Cheddar cheese over each appetizer and top each with 2 slices of olive. Cover and chill for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat sugar, butter, and water together in a large bowl; add eggs 1 at a time, beating well after each addition. Stir in vanilla extract. Whisk flour, cocoa powder, pudding mix, baking powder, and salt together in another bowl. Add flour mixture, 1/2 cup at a time, to butter mixture, stirring batter well after each addition. Stir dark chocolate chips and mini chocolate chips into batter. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out slightly sticky with chocolate, 20 to 30 minutes. Cool in baking dish for 10 minutes before cutting into bars.
Preheat oven to 325 degrees F. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for other use or discard. Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Place 4 sage leaves under skin on both sides of breast. Place turkey on shallow rack in pan. Brush all of skin with lemon juice. Bake approximately 3-1/2 hours, or until meat thermometer reaches 180 degrees F when inserted in deepest part of thigh. Cover breast and top of drumsticks with aluminum foil after two hours to prevent overcooking of breast. During the last 30 minutes of baking, baste the turkey with maple syrup every 15 minutes. Remove turkey from roasting pan and let rest while preparing gravy. Place roasting pan on burners over medium heat. Add 1/2 cup of the broth. Bring to boiling, while scrapping dripping from bottom of pan. Remove pan from heat. Strain mixture into a large saucepan. Stir 1-1/2 cups of the broth and cranberry juice into saucepan. Bring to boiling on medium heat, stirring frequently; reduce heat to medium-low. Stir cornstarch into remaining 1/2 cup broth. Gradually stir into simmering mixture. Stir in cranberries. Simmer, stirring frequently, 5 minutes. Carve turkey and serve with gravy.
Preheat oven to 375 degrees F (190 degrees C). Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain. Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy. Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth. Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.
Preheat oven to 325 degrees F (165 degrees C). Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes. Remove nuts, and melt butter on pan. In a medium bowl, beat egg whites until soft peaks form. Gradually beat in the sugar and salt. Fold toasted nuts into egg white mixture. Arrange the coated nuts in a single layer on the buttered pan. Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden. Cool, and store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish. Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.