HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230 degrees C). Place oxtail in a baking dish and sprinkle seasoned salt over oxtail. Roast oxtail in a baking dish until well-browned, about 40 minutes. Remove from oven, reserving any drippings in baking dish. Heat beef broth, cabbage, potatoes, tomatoes, carrots, onion, orange juice, lime juice, garlic, bouillon, cumin, red pepper, bay leaves, salt, and black pepper together over medium heat in a large stockpot. Add oxtail and reserved drippings to soup; pour in water to fill stockpot halfway. Simmer soup, stirring occasionally, until vegetables are easily pierced with a fork, 30 to 40 minutes. Garnish with cilantro.
In a mixing bowl, combine the milk and bread crumbs. Add ground beef, onion, egg, salt and pepper. Mix thoroughly and form into 1 inch balls. In a large saucepan, combine chili sauce, grape jelly and water; bring to a simmer. Gently drop the meatballs into the chili sauce mixture and simmer for about 1 hour. Occasionally skim off excess fat, as necessary. Stir in sour cream just before serving. Remove from heat before sour cream comes to a boil.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 15 to 20 minutes. Drain and cool. Remove skin from potatoes; quarter and slice. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Combine potatoes, bacon, onion, celery, and eggs together in a bowl. Whisk mayonnaise, milk, sour cream, vinegar, celery salt, salt, and black pepper together in a separate bowl. Fold mayonnaise mixture into potato mixture until incorporated. Refrigerate 8 hours or overnight to allow flavors to blend.
Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and tuna as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and tuna; cook, stirring often, until golden brown. Meanwhile, dice potatoes and toss with remaining oil. Transfer tuna mixture to a bowl and reserve. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, fresh dill and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.) Return reserved tuna mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost crisp, 5 to 7 minutes. Remove from heat and transfer bacon to a dish, leaving drippings in the skillet.
 Watch Now Whisk 1/4 cup water, cream, lemon juice, and Worcestershire sauce together in a bowl.
 Watch Now Stir 4 cups water, butter, and 1 teaspoon salt together in a pot; bring to a boil. Whisk grits into pot, bring to a simmer, reduce heat to low, and cook until grits are creamy, 20 to 25 minutes. Remove from heat and stir white Cheddar cheese into grits.
 Watch Now Place shrimp in a large bowl and season with Cajun seasoning, 1/2 teaspoon salt, black pepper, and a pinch of cayenne pepper.
 Watch Now Heat skillet with bacon drippings over high heat. Cook shrimp in hot bacon fat in a single layer for 1 minute. Turn shrimp and add jalapeno; cook until fragrant, about 30 seconds. Stir cream mixture, bacon, green onion, and garlic to shrimp mixture; cook and stir, adding water as necessary to thin the sauce, until shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in parsley.
 Watch Now Ladle grits into a bowl and top with shrimp and sauce.
 Watch Now
Preheat oven to 350 degrees F (175 degrees C). Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese. Bake in preheated oven for 25 to 30 minutes, or until pie crust is golden brown.
With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Whisk flour, sugar, baking powder, and baking soda together in a bowl. Beat buttermilk, vegetable shortening, vanilla extract, and salt into dry ingredients until thoroughly combined; beat egg whites into batter. Pour batter into prepared cupcake cups, filing them 2/3 full. Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Let cool. Divide a container of frosting in half and tint half pink with red food coloring; set remaining vanilla frosting aside. Use second frosting container to frost cupcakes. Cover cupcakes with coconut. Break graham crackers into individual cookies and cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with remaining white frosting and frost the inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each for a nose.
In a large punch bowl, pour 2 liters chilled cranberry ginger ale. Next scoop raspberry sherbet into bowl. Then pour the other 2 liters of chilled cranberry ginger ale over sherbet. Serve.
Blend garbanzo beans, jalapeno peppers, juice from jalapeno peppers, lemon juice, olive oil, tahini, and garlic in a blender or food processor until smooth; add reserved garbanzo bean liquid and blend to reach desired consistency. Add cayenne pepper, cumin, oregano, black pepper, and paprika; blend until smooth. Chill hummus until flavors blend, about 4 hours.
Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight. Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours. Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.
Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray. In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork. Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray. Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.
Mix honey, sugar and salt in sauce pan over medium heat and bring to boil. Add 2 cups peanut butter and stir until dissolved. Remove from heat. Add corn flakes and mix well. Spread in 9x13 inch pan while warm. Let cool then cut in squares.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl beat eggs with an electric mixer. Beat in sugar. Stir in dates, coconut, walnuts, vanilla and almond extract. Spoon mixture into a 2-quart casserole dish. Bake in preheated oven for 30 minutes. Remove from oven, and while mixture is still hot, beat well with a wooden spoon. When mixture is cool enough to handle, form into small balls and roll in granulated sugar.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix cake mix, oil, and egg together in a bowl. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove pan and leave oven on. Pour frosting into a microwave-safe bowl. Cook in the microwave until warmed through, about 30 seconds. Pour frosting over the baked cake mix crust. Top with 1/2 the chocolate chips and 1/2 the almonds. Add marshmallows to cover. Top with remaining chocolate chips and almonds. Bake in the hot oven until top is a nice golden brown, about 10 minutes. Let cool before cutting.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.
Preheat oven to 375 degrees F (190 degrees C). Butter 2 baking sheets. In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets. Bake until edges begin to brown, about 20 to 30 minutes. Cool completely. Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until mixture is thick and spreadable. (Add more than the indicated amount if you need to). Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from heat. With a brush, coat half the cookie with chocolate frosting and the other half with the white frosting. Set on waxed paper until frosting hardens.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Mix white cake mix, 2 eggs, and 1/2 cup oil together in a bowl. Press mixture into the prepared baking pan. Bake in the preheated oven until just set, about 10 minutes. Leave oven on. Mix red velvet cake mix, 2 eggs, and 1/2 cup oil together in a bowl. Press mixture carefully on top of the first cake layer in the baking pan. Bake in the hot oven until a toothpick inserted into the middle comes out clean, about 20 minutes more. Let cool completely, about 30 minutes. Spread a layer of cream cheese frosting on top and cut into bars.
Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet. Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes. Heat gas grill on medium or charcoal grill until coals are ash white. Remove chicken from hot sauce; discard sauce. Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking. Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted. Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet. Bake in the preheated oven until a fork can easily puncture a sweet potato, about 1 hour. Remove baking sheet from oven and cool sweet potatoes until easily handled, about 15 minutes. Remove skins from sweet potatoes and transfer sweet potatoes to a large bowl. Beat potatoes with an electric mixer until smooth. Add brown sugar and butter to sweet potatoes while they are still warm; beat until butter is melted and brown sugar is dissolved. Mix orange zest, orange juice, ginger, lemon zest, and salt into sweet potatoes; transfer to 9x9-inch baking dish. Heat sweet potatoes in oven if desired.
Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.
Cook rigatoni in boiling water until al dente. Drain, and set aside. Drain and rinse cannellini beans; set aside. In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil. Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.
Place the bacon in a skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-high heat until green beans become become soft and limp and start to caramelize.
In a medium bowl, stir together the mustard, honey, mayonnaise, lemon juice and onion powder. For best results, use an electric hand mixer, but do not whip. Stir in green onion. Use immediately, or refrigerate until needed.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8-inch square baking dish. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until almost cooked through but firm to the bite, 9 to 10 minutes. Drain. Stir feta cheese, cream cheese, and olive oil together in the empty pot used for orzo until cheeses are mostly melted, placing over low heat if needed. Remove pot from heat. Stir orzo and half-and-half into cheese mixture. Mix spinach, tuna, dill, salt, and pepper into orzo mixture; pour into the prepared baking dish. Top tuna-orzo mixture with Parmesan cheese. Cover dish tightly with an oven-proof lid or aluminum foil. Bake in the preheated oven for 30 minutes; remove covering and bake until Parmesan cheese is melted and edges are starting to brown, 5 to 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan. Soak raisins in apple juice. In a large bowl, whisk together flour, baking powder, soda, cinnamon, oats, and brown sugar. Add applesauce, oil, eggs, and milk; stir until just combined. Mix in raisins. Spread batter into prepared pan. Bake for 55 to 60 minutes. Remove from pan immediately, and cool on a wire rack.
Whisk together flour, baking powder, and salt. Stir in apricots, raisins, nuts, and rind. In a large bowl, beat together butter or margarine, sugar, and 1 egg until smooth. Beat in second egg. Blend in orange juice. Pour in flour mixture all at once, and stir just to moisten. Scrape into greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done. Let stand 10 minutes, and then remove loaf from pan. Stir apricot jam and water together, and heat. Put through strainer. Spoon glaze over hot loaf. Cool on wire rack.
Preheat oven to 400 degrees F (205 degrees C). Peel, core, and slice the peaches, apples, and pear. Place the fruit into a large bowl and add the raspberries. In a separate bowl, mix the white sugar, cinnamon, and 3 tablespoons flour. Pour the mixture over the fruit and gently toss the fruit to coat. Mound fruit mixture into a 9-inch pie shell. In a medium bowl, combine 3/4 cup flour and 1/3 cup brown sugar. Cut in the butter until the mixture resembles small peas. Stir in the chopped pecans and sprinkle the crumble on top of the fruit. Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes, or until filling is bubbly and the crust is golden brown. Cool on wire rack.
Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes. Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes. Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Brown the beef and pork in a large skillet over medium heat; drain and set aside. Melt the butter in the skillet over medium heat. Cook and stir the celery and onion in the melted butter until soft. Stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. Pour the sherry into the mixture; stir. Add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. Transfer the stuffing to the prepared baking dish; cover with aluminum foil. Bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.
Heat milk in a saucepan over medium heat until almost boiling. Lower heat to medium-low; add chocolate chips, vanilla extract, nutmeg, cloves, cinnamon, and chili powder. Cook and stir milk mixture until chocolate is dissolved, 5 to 10 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes. Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.
Prepare Grilled & Ready(R) Frozen Grilled Chicken Breast Strips according to package directions. Meanwhile, in a large skillet, cook and stir mushrooms in hot oil for 4 minutes. Add sweet pepper; cook and stir for 2 minutes. Add chicken and stir-fry sauce; cook and stir until heated through. Serve over hot cooked linguine.
Place oven rack in lowest position. Preheat oven to 325 degrees F. Place roasting rack in shallow roasting pan. Mix sage or poultry seasoning, paprika, seasoned salt, garlic powder, pepper and nutmeg in small bowl. Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle about half of the seasoning mixture inside of turkey. Stuff with onion and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan. Cover turkey loosely with heavy duty foil. Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165 degrees F (175 degrees F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board to slice. Reserve pan juices to make gravy or to serve with turkey.
Combine the tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and cayenne pepper in a large sauce pan; bring to a simmer over low heat. Place a large skillet over medium-high heat; place the ground beef in the skillet; season with 2 tablespoons chili powder, 1 tablespoon sugar, and the cayenne pepper; cook until brown; add to the sauce mixture. Heat the oil in a small skillet over medium-high heat; cook the onion in the oil until slightly browned; add to the sauce mixture, along with the apple, peach, and banana pepper. Allow to simmer another 1 to 2 minutes until hot.
Gently clean whole morel mushrooms of dirt and grit; place mushrooms, stem sides down, in a colander and drain for about 5 minutes. Trim bottoms of the hollow stems, so the hole is big enough for filling. Mix cream cheese, crabmeat, and green onion in a bowl until evenly combined. Spoon mixture into a heavy resealable plastic bag. Force the cream cheese mixture into a corner of the bag. Cut a small snip off the corner of the bag. Insert cut tip of the plastic bag into the hollow stem of each mushroom and fill the mushrooms with the cream cheese mixture. Place dry breading mix in a shallow bowl. Roll the stuffed mushrooms in the dry mix; tap off excess breading. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry the stuffed mushrooms until the breading is golden brown and the mushrooms are tender, 3 to 4 minutes. Allow to drain on paper towels.
Preheat grill for medium heat and lightly oil the grate. Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely. Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch. Cook on the preheated grill until potatoes are tender, about 30 minutes.