HumbleIntelligence/food-ner-1-Million huggingface dataset:
Immerse 4 large jars in simmering water until pear butter is ready. Wash lids and rings in warm soapy water. Preheat oven to 400 degrees F (200 degrees C). Mix pears, red wine, sugar, and ginger in a large bowl. Spread on a large baking sheet. Bake in the preheated oven, stirring every 20 minutes, until pears are soft and mushy, about 2 hours. Pack pear butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour. Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk. Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.
In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes. Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt. Transfer to a heated platter and sprinkle on the cilantro. Serve at once.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef and egg together in a large bowl; add oatmeal, ketchup, mustard, salt, and pepper. Mix well. Arrange hot dog buns on a baking sheet. Spoon ground beef mixture into each bun. Bake in the preheated oven for 10 minutes. Add an American cheese slice to each 'boat burger'; continue baking until ground beef is fully cooked and buns are crispy, 10 to 12 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Rinse the turkey and pat dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub half the herb mix inside the turkey's cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. Rub olive oil over the entire turkey. Light 20 charcoal briquettes and place half of them on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals. Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side about every 1 1/2 hours. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. If open flames erupt when you open the lid, douse them with a drizzle of water or beer. Smoke the turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees F (75 degrees C).
Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
Combine red wine, ice cubes, blueberries, raspberries, strawberries, orange-flavored liqueur, orange juice, and sugar in a blender; process until smooth. Serve immediately or freeze.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a medium bowl, cream the butter and sugar. Add eggs and vanilla; mix until fluffy. Sift together the flour, cocoa, and salt; stir into the creamed mixture alternately with the milk. Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Meanwhile ... you can make the filling. In a medium bowl, cream the 1/2 cup of butter, 2 cups of confectioners' sugar, vanilla, and salt, until fluffy. When the cookies are cooled, make into sandwiches with the filling and freeze for 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm. Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for 5 minutes without stirring. Then stir and cook until tender, about 5 more minutes. Mix in the spinach and season with salt, and pepper. Cook, stirring occasionally, for 3 minutes. Stir in the drained pasta and lemon juice along with 1/2 cup Parmesan cheese. Transfer to a serving dish and top with remaining cheese and cracked black pepper.
Preheat an oven to 375 degrees F (190 degrees C). Spread the softened cream cheese evenly into a 9x13-inch baking dish. Pour the chili over the cream cheese and sprinkle with shredded Cheddar cheese. Bake in the preheated oven until hot and the Cheddar cheese is bubbly, about 15 minutes.
Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours. About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet. Broil bread slices until toasted, 1 to 2 minutes per side. Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.
Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt. Stir together white sugar, brown sugar, applesauce, vanilla extract, and egg white until smooth. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in chocolate chips last. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake in preheated oven until golden brown, 8 to 10 minutes.
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes. Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.
Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil. Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes. Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper. Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet. Roast in preheated oven until the vegetables are tender, about 30 minutes.
Place the rye berries and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 2 hours, or until tender. Place cannellini beans in a pot with enough water to cover, bring to a boil, and cook 5 minutes. Remove from heat. Let stand 1 hour, until tender; drain. In a large pot, mix the cooked rye, beans, cabbage, onion, celery, beets, carrot, potato, garlic and tomatoes. Pour in the water, and bring to a boil. Reduce heat to low, cover, and cook 30 minutes, or until all vegetables are tender. Stir in lemon juice and honey, and season with salt and pepper during the cook time.
Bake at 350 degrees F (175 degrees C). Grease and flour one 8x10 inch cake pan. In a bowl, cream the butter or margarine with the granulated sugar. Beat in the eggs, then the lemon rind and milk. In another bowl, stir together the whole wheat flour, all purpose flour, baking powder, and salt. Beat into the creamed mixture. Spread half the batter evenly into the prepared pan. Arrange the peach slices on top and sprinkle with the brown sugar combined with the ground cinnamon. Spread the remaining batter on top. Bake at 350 degrees F (175 degrees C) for 50 minutes. Let cake cool on a rack. Because this cake is so moist, it is easiest to serve it directly from the baking pan. It should be stored in the refrigerator. Makes 16 servings.
Spread marshmallow cream in the graham cracker crust. Prepare chocolate pudding according to package directions and pour over marshmallow cream. Cover top with chocolate shell topping. Refrigerate for 1 1/2 hours.
Whisk together the ketchup, oil, sugar, vinegar, onion, garlic, and Italian seasoning. Refrigerate until chilled, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Beat butter, brown sugar, and sweetener in a large bowl until light and fluffy. Beat almond butter, egg, milk, honey, and vanilla extract into butter mixture until smooth. Stir all-purpose flour, whole wheat flour, salt, and baking soda into almond butter mixture; fold in toffee bits until dough is just combined. Roll the dough into walnut-sized balls and place 2 inches apart on baking sheets. Press and flatten balls with a fork, creating a crosshatch. Bake in preheated oven until golden brown, 8 to 12 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil; brush with olive oil. Season chicken breasts with mesquite seasoning and place in the prepared baking dish. Mix cheese blend, bacon bits, green onions, mayonnaise, and chipotle-flavored hot sauce together in a small bowl. Spread mixture evenly over chicken. Bake in the preheated oven until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 16 minutes. Turn off oven; leave chicken inside for 2 minutes. Turn on broiler; broil chicken on low until topping is golden, 2 to 3 minutes.
Preheat oven to 375 degrees F (190 degrees C). Mix turkey, cracker crumbs, kale, onion, Cheddar cheese, barbeque sauce, eggs, mustard, garlic, Worcestershire sauce, cayenne pepper, black pepper, and salt together in a large bowl using your hands. Pat 1/2 of the turkey mixture into a loaf pan. Insert tomatoes into turkey mixture and top with the remaining turkey mixture. Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Season the steak with salt and pepper to taste. Heat the olive oil in a skillet over medium-high heat. Cook the steak until nicely browned on the outside, and nearly cooked to your desired degree of doneness on the inside, 3 to 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the pan, and tent loosely with foil to keep warm. Wipe the oil from the skillet, and pour in the red wine; simmer until reduced by half. Whisk the flour into the beef broth, then stir into the simmering red wine along with the rosemary and Dijon mustard. Return to a boil; cook, stirring constantly until the sauce reduces slightly and thickens. Keep warm over low heat. Cut the meat from the bone, then slice into 1/3-inch thick pieces. Serve with the rosemary sauce.
Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce. Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes. Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.
Preheat the oven to 350 degrees F (175 degrees C). Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine. Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Preheat oven to 325 degrees F (165 degrees C). Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping. Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan. Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly. Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes. Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes. Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes. Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed. Pour batter over the chocolate crust in the 9x13 pan. Sprinkle 1 cup reserved crumb mixture over cheesecake batter. Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches. Place the pan in the preheated oven and bake until set, 42 to 45 minutes. Remove pan from oven and cool completely. Cover and refrigerate until chilled, at least 2 hours. Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth. Pour melted chocolate into a resealable plastic bag. Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner. Cut cake into bars to serve.
Cook and stir SPAM(R) with Bacon in a large skillet over medium heat until just browned, about 7 minutes; remove from skillet and set aside. Add just enough oil to the same skillet to coat; cook and stir onion and avocado until browned, about 7 minutes; keep warm. Heat a nonstick skillet over medium heat; crack the eggs into skillet and cook until whites are mostly firm, about 2 minutes. Flip eggs gently and cook until desired doneness is reached, about 2 minutes for over easy eggs; season with salt and pepper. Stir SPAM(R) with Bacon back into skillet with onion mixture; drizzle lime juice over the top. Divide hash onto 4 plates; place an egg on top of each serving.
In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours. Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice. Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble. In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.
Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well. In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.
Preheat oven to 350 degrees F (175 degrees C). Cut each chicken breast in half to make a total of 8 pieces; set aside. Mix cream of mushroom soup with milk. Reserve 1 cup of mixture. Combine remaining mixture with rice, undrained mushrooms and 1 envelope of dry onion soup mix. Spoon rice mixture into a 9x13 inch baking dish. Arrange chicken pieces on top. Pour reserved soup mixture over chicken and sprinkle with other envelope of onion soup mix. Cover tightly with aluminum foil and bake in preheated oven for 1 hour. Remove cover and bake for an additional 15 minutes. Let cool 10 minutes and serve.
Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender. Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl combine white sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add sliced almonds if desired. Mix thoroughly, then add apples. Toss until apples are well coated. Turn apples into deep dish pie shell, sprinkle with almond extract if desired, and dot with butter or margarine. Cover with top crust, seal, and cut slits or decorative vents in pastry. Place pie on baking sheet and bake in preheated oven for 55 minutes, or until filling bubbles and apples are tender. May need to cover edges of crust during last 20 minutes to prevent burning.
Bring the brown rice, and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Prepare a skillet with cooking spray and place over medium heat. Cook the bell pepper and onion until lightly browned; stir into the cooked rice. Add the Cheddar cheese and continue stirring until the cheese has melted completely.
Mix together flour, salt baking powder. Add warm water and butter; knead dough until stiff. Let rest a few minutes. Roll into a ball and quarter. Using 1/4 of the ball at a time roll out to 1/8 or 1/16 inch thick. Cut into desired shapes. Let dry for 1 to 3 hours on flat surface. Cook as you would pasta
In a medium bowl, combine the confectioners' sugar and flour. Place into a 1 quart canning jar. Put the chopped pecans on top. Close the lid and attach a tag with the following instructions: Snow Balls, Makes 4 dozen. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add the entire contents of the jar, and mix well. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in confectioners' sugar.
In a medium size mixing bowl, blend together butter or margarine and flour. Mix in the Cheddar cheese, salt, red pepper, hot pepper sauce, and pecans. Form the dough into a roll, wrap in parchment paper, and refrigerate over night. Preheat oven to 350 degrees F (175 degrees C). Slice dough into very thin wafers. Bake for 15 to 20 minutes, or until crisp.
Place potatoes into a large pot and cover with salted water; bring to a boil. Boil until easily pierced with a fork, 7 to 10 minutes. Drain and run under cold water until potatoes stop steaming. Mix potatoes, garlic, salt, and pepper together in a bowl. Add mayonnaise, mustard, and pickle juice; mix well. Add eggs, pickles, and celery. Mix well.
Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x13 inch baking pan. Sprinkle the marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and their syrup with dry gelatin; set aside. In large mixing bowl, mix flour, sugar, baking powder and salt. Make a well in the center and add shortening, milk, vanilla and eggs. Blend at low speed until moistened, then beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes until golden brown and toothpick inserted in center of cake comes out clean.
Place chicken, celery, and onion in large stock pot. Cover ingredients with water. Bring to a rolling boil. Skim off excess fat. Reduce heat to simmer, and cook 2 to 3 hours. Remove chicken and vegetables. Strain soup, using cheese cloth.