HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides. Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter. Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.
Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more. Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes. Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Mix first 3 ingredients until well blended. Refrigerate 2 hours. Shape into ball; coat with chopped pecans and dried cranberries. Serve with crackers.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain and set aside. In a medium sized saucepan over medium high heat, stir together the ground beef, onion, celery, green bell pepper, garlic, and mushrooms. Cook until beef is evenly brown and vegetables are tender. Drain fat. Stir in the tomato soup and cream of mushroom soup. Place half of the cooked egg noodles in the prepared baking dish. Layer with half of the meat mixture and half of both cheddar and mozzarella cheeses. Salt and pepper to taste, then repeat the layers with the remaining cheese being the top layer; salt and pepper to taste once again, if desired. Bake in the preheated oven 30 minutes, or until the cheese is completely melted and the surface is hot and bubbly.
Season rump roast generously with garlic powder, salt, and pepper; put into the crock of a slow cooker. Pour water into the crock. Cook on High for 5 hours. Remove roast to a cutting board and shred with 2 forks.
Mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat. Bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. Set rice aside and keep warm. Melt 2 teaspoons butter in a saucepan over medium-low heat. Cook and stir celery, onion, and green bell pepper until tender, about 10 minutes. Mix in Worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined. Season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish. Whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl. Beat egg in a separate bowl. Place panko crumbs into another shallow bowl. Heat vegetable oil in a large skillet over medium heat. Dredge fish pieces in seasoned flour, and tap off excess flour. Dip floured fish into beaten egg, then dredge fish in panko crumbs. Tap off excess crumbs. Repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs. Pan-fry coated fish in hot oil until golden brown, about 2 minutes per side. Drain fish on a plate lined with paper towels. To serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon Creole sauce over the fish and around the edge of the rice.
Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.
In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal. In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a pie plate. Cook the sausage in a skillet over medium heat. Add onion and garlic, and cook stirring occasionally until sausage is browned, and onions are translucent. Drain and set aside. In a small bowl, mix together the mustard, 1 egg and light cream until well blended. Stir into the sausage mixture. Sprinkle 1 cup of the mozzarella cheese over the bottom of the pie crust. Place the sausage mixture over the cheese. Arrange tomato slices over the sausage layer, then top with the remaining cheese. Sprinkle dried basil and oregano over the cheese. Bake for 35 to 40 minutes in the preheated oven, until heated through and bubbly. Let stand for 20 minutes before slicing. Serve with Basil Mayonnaise. To make Basil Mayonnaise, combine the fresh basil, 1 egg, and lemon juice in a blender or food processor. Blend to mix, then gradually drizzle in oil while blending. Season with salt and pepper to taste.
Preheat the oven to 350 degrees F (175 degrees C). Lay the chicken breasts out flat and sprinkle with Ranch-style dressing mix. Sprinkle a bit of cheese onto each half of each breast. Place 2 tomato slices and a sliced jalapeno pepper onto each one, and sprinkle more cheese over the tomato and pepper. Fold each piece of chicken over, and wrap with 2 slices of bacon. Secure with toothpicks. Place wrapped chicken into a baking dish, and cover with aluminum foil. Bake for 1 hour in the preheated oven, or until the chicken is no longer pink, and the juices run clear.
Combine the sugar, cocoa, and milk in a medium saucepan. Bring to a boil, and cook for 3 minutes. Stir in the vanilla and peanut butter. Mix well. Spread over hot cake while frosting is also still hot. Let frosted cake cool before cutting.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare pudding as directed on box. Allow to cool slightly. Mix in yellow cake mix. Stir well. Pour batter into 9x13 cake pan. Sprinkle top with butterscotch chips and chopped walnuts. Bake in preheated oven for 35 to 40 minutes. Cut into squares and serve.
Open and quarter the oysters. Reserve the liquid. Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes. Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease. Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander. Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste. Bake at 350 degrees F (175 degrees C) till heated through.
Blend buttermilk, mayonnaise, cilantro, tomatillo, lime juice, jalapeno pepper, ranch dressing mix, garlic, and black pepper together in a blender until smooth. Refrigerate until flavors blend, at least 1 hour.
Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid. Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute. In large bowl, mix together egg, ground round, breadcrumbs, ketchup, thyme and seasoning salt until well combined. Stir in onion and garlic. Line a 8-1/2 x 4-1/2-inch (22 x 12 cm) loaf pan with foil; lightly oil. Spoon mixture into pan and spread evenly. Bake in the preheated oven for 45 to 50 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Arrange the tomato slices in a single layer in the bottom and up the sides of a deep dish pie pan. Arrange slices of mozzarella cheese in the center. Sprinkle with the Italian seasoning. Bake for 5 minutes in the preheated oven, or until the cheese is melted. Serve hot or cold.
Preheat oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats. Whisk together the flour and milk in a bowl, to make a thick but still runny batter. Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt. Return the skillet to the oven, and bake in the preheated oven until the cake has risen and the top is golden brown, about 20 minutes.
Place the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 45 minutes. Set aside to cool. To make the dressing, whisk together the oil, lemon juice, soy sauce, ginger, and teriyaki sauce in a small bowl. Season with salt and pepper. In a large bowl, mix together the cooked rice and chicken. Stir in celery, water chestnuts, mushrooms, green onion, and red pepper. Mix with the dressing to coat. Cover and refrigerate 8 hours or overnight. Toss gently before serving.
Melt the margarine in a small saucepan over medium heat. Add the flour and whisk until it forms a paste. Gradually stir in the milk so that no lumps form. Cook and stir until thickened, then remove from the heat and stir in the cheese until smooth.
Preheat oven to 400 degrees F (200 degrees C). Pour sweet potatoes into an 8x8-inch pan. Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes. Bake in the preheated oven until top is golden brown, 25 to 30 minutes.
Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes. Pour the chicken broth into the pot and bring to a boil; cook at a boil for 5 minutes. Add the mussels; cover the pot and allow the mussels to simmer in the broth mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the broth just before serving hot.
Mix parsley, cucumber, pineapple, pomegranate seeds, onion, and mint in a large bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper. Refrigerate salad until chilled, at least 15 minutes.
Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use. Preheat the grill for medium heat and lightly oil the grate. Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes. Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds. Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 1/2x13 1/2-inch baking dish with cooking spray. Bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. Gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. Drain well and pour macaroni into prepared baking dish. Pour Alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. Stir sauce mixture and microwave for 5 more minutes on 60 percent power. Season with black pepper and paprika. Stir 1 cup shredded sharp Cheddar cheese into mixture until cheese has melted and sauce is thick and smooth. Pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. Spread remaining shredded sharp Cheddar cheese over macaroni. Top casserole with bread crumbs. Bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. Broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top. Let macaroni and cheese stand for 10 minutes before serving.
Wash garlic and leave skin intact; wash and soak all of the mushrooms until soft. Put the pork, mushrooms, soy sauce and garlic in a large pot. Add water, put heat on low, and let simmer for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).
Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.
Heat a skillet over medium heat. Spread peanut butter on one slice of bread, lay a slice of cheese over the peanut butter, and top with the remaining slice of bread. Spread butter on the outer sides of the sandwich, and place in the hot skillet. Fry on each side until golden brown and cheese is melted, 3 to 5 minutes.
Mix milk, rum liqueur, and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture. Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours.
Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat water, milk and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Turn into 2 greased 8 or 9-inch square pans. Or, to make muffins, fill 24 greased muffin tins half full. Sprinkle evenly with Sugar-Nut Topping (see directions below). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350 degrees F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks. Sugar-Nut Topping: Combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped walnuts.
Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes. Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and once near the head. Arrange skewers on preheated grill; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 6 to 8 minutes.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl. Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Place the plums into a bowl; pour in water just to cover the plums. Stir in egg and molasses until the mixture is well combined. In another bowl, stir together the oat bran, rolled oats, whole wheat flour, baking powder, baking soda, and cinnamon until thoroughly mixed. Pour the plum mixture into the dry ingredients and mix just until moistened. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until the muffins have risen and a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.
Heat chili in a medium saucepan over medium heat. Empty soup and milk into a small saucepan and heat through, stirring, until smooth and creamy. Crush tortilla chips into bottom of individual serving bowls. When chili and soup are hot, scoop chili over chips and pour soup over chili. Sprinkle with chopped onion and serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes. Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains. In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard. Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese. Bake 10 minutes in the preheated oven, until lightly browned.
Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet. Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside. Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth. Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet. Bake until heated through, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish. Season with salt and pepper. Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven. Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts. Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.
Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg. Bake in preheated oven 75 minutes, until set.