HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 325 degrees F (165 degrees C). Put the butter in an 8x8 inch baking dish and place in the oven to melt while you prepare the remaining ingredients. Bring the peaches with syrup and 2 tablespoons of sugar to a boil in a saucepan. Reduce heat to medium-low and simmer 10 minutes; set aside. Whisk together the flour, 1 cup sugar, cinnamon, and nutmeg in a bowl. Stir in the milk until the mixture is just moistened. Pour into the hot baking dish over the butter. Spoon the peach slices and most of the syrup over the batter. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining 2 tablespoons of sugar. Return to the oven and bake until the top is golden brown, 30 to 45 minutes longer.
Grind oats in a blender into a powder-like consistency. Add ice cubes; pulse until ground. Add banana, avocado, and strawberries; blend until smooth. Pour in carrot juice and yogurt; blend until combined.
Bring water to a boil in a large pot. Add cranberries. Simmer over medium heat, stirring regularly, until cranberries burst, about 10 minutes. Stir in ginger, cloves, and orange zest. Pour in orange juice. Microwave honey in a microwave-safe bowl until runny, about 30 seconds. Scrape into the pot with a spatula. Add blueberries. Simmer until flavors combine, about 20 minutes. Remove sauce from heat and stir in cherry juice concentrate. Transfer cranberry sauce to small bowls and chill until set, about 1 hour.
Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with olive oil. Distribute butternut squash wedges like shingles onto the prepared baking sheet. Combine cream, creme fraiche, garlic, and bay leaf in a small saucepan over medium heat, bring to a boil, and simmer for 5 minutes. Season with salt, pepper, sugar, and nutmeg. Pour cream mixture over pumpkin on the baking sheet and sprinkle with parsley. Evenly sprinkle feta cheese on top. Bake in the preheated oven until gratin is browned on top and squash is cooked through, 20 to 25 minutes.
The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight. The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use. In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour. Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn. Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place roast beef in an even layer in bottom of a 2 quart casserole dish. Cover with sliced onions, then gravy. Spread mashed potatoes over top. Bake in preheated oven for 1 hour, until potatoes are browned.
Preheat oven to 350 degrees F (175 degrees C). Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes. Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper. Combine quinoa and eggs in a bowl; top with avocado and feta cheese.
Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage. Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air. Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
In a medium mixing bowl, mix together eggs and white sugar. Stir in milk. In the lower pot of a double boiler, add water and bring to a low boil. Into the top pot, pour milk and sugar mixture. Cook over medium heat until mixture coats a spoon, about 30 minutes. Add vanilla extract and strain using a sieve. Chill before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
 Watch Now In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
 Watch Now In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
 Watch Now Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
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Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet. Bake in the preheated oven until cooked through but still firm, about 20 minutes. Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices. Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil. Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.
Place lentils in a saucepan with water to cover and bring to a simmer. Cover and cook until lentils are tender, adding more water if necessary, about 30 minutes Spray a large nonstick skillet with cooking spray and place over medium heat. Add carrots, onion, and a pinch of salt. Cook, stirring often, until softened, 3 to 5 minutes. Push vegetables to the sides of the pan. Cook turkey in the center of the pan, breaking it up with a spoon until browned and dry, about 5 minutes. Mix turkey in with the vegetables. Stir red bell pepper and garlic into the skillet; cook until softened, about 3 minutes. Add diced tomatoes, tomato paste, and tomato sauce; mix to combine. Stir in the cooked lentils. Add wine; if necessary, thin sauce with water. Add Italian seasoning and Worcestershire sauce; season sauce with salt and pepper. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Combine cooked pasta and sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish, seam sides down. Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls. Bake in the preheated oven until the top is browned, the apples are cooked through, and the cobbler is bubbling, 45 to 50 minutes.
Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package. Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips. Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter. Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest. While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more. Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.
In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.
In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.
Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours. Drain salt water from pot. Rinse and drain cucumber slices twice. Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes. Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers 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. Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet (approximately 14x16 or 11x17 inches). Sift the flour, cinnamon, nutmeg, cloves and cream of tartar together. Mix the eggs and sugar thoroughly. Combine this with the flour mixture and stir in the citron and almonds. Roll dough out on a floured surface to 1/4 inch thick. Cut sheet of dough to fit on your baking sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes. Cut into squares or diamonds while still warm. Ice thinly with white or lemon frosting.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a large bowl, cream together butter and sugar. Beat in the egg and mashed bananas. Mix in flour, baking soda and salt just until combined. Pour into prepared loaf pan. Bake in preheated oven for 1 hour. If top begins to brown too quickly, decrease heat slightly. Center should be soft and chewy, while the outside, crisp and crunchy.
In a large punch bowl, mix together simple syrup, carbonated water, white grape juice and lemon-lime soda.
Heat oven to 300 degrees F. Place the Bruce's(R) Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside. Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes. In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved. Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs. Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top. Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin. Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath. Transfer to the refrigerator and chill for 5 hours. Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.
Preheat oven to 375 degrees F (190 degrees C). Arrange chicken skin side up in a lightly greased 9x13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.
In a large bowl mix together the ricotta cheese, prosciutto, Romano cheese, Parmesan cheese, eggs, parsley, garlic, salt, and pepper.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, combine the ground beef, bread crumbs, egg and steak sauce. Mix thoroughly. Blend in soup mix, green pepper, onion, cilantro and garlic. On a large piece of aluminum foil, pat the beef mixture into a thin, flat rectangle. Layer about 1/2 the ham on top of the beef from end to end. Layer ham with the Cheddar cheese. Layer cheese with remaining ham, then the broccoli. Using the foil, roll the meatloaf while pinching the ends. Keep aluminum foil around the meat loaf and place on a medium baking sheet. Bake in the preheated oven for 1 hour.
Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve. Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency. Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.
Place chicken in a shallow, medium dish. In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally. Preheat oven to 375 degrees F (190 degrees C). In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.
Preheat the oven to 375 degrees F (190 degrees C). In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets spacing cookies 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, until edges are golden.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets. Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.
Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper. Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam. Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute. Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray. Spread an even layer of mayonnaise on one side of each slice of bread. Place 6 slices of bread mayonnaise-side down in a single layer at the bottom of the casserole dish. Bake in the preheated oven until lightly toasted, about 5 minutes. Remove from oven and top each slice of bread with 1 slice of Cheddar cheese. Cover with 6 more slices of bread, mayonnaise-side up. Bake in the preheated oven until bread is lightly toasted, about 5 minutes. Sprinkle 1/4 of the shredded Cheddar cheese on top. Arrange slices of ham on top; cover with another 1/4 of the shredded Cheddar cheese. Repeat with bacon slices, covering with another 1/4 of the shredded Cheddar cheese. Arrange last 6 slices of bread, mayonnaise-side up, on top. Whisk eggs, milk, salt, and black pepper together in a large bowl. Pour evenly over bread in the casserole dish. Sprinkle remaining 1/4 cup shredded Cheddar cheese on top. Cover with aluminum foil. Bake in the preheated oven until set, about 30 minutes. Remove aluminum foil and continue baking until cheese is bubbly and golden, 5 to 10 minutes more.
Tear the kale leaves into bite-size pieces from the thick stems; discard the stems. Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can. Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.
Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg. Bake in preheated oven until golden-brown, about 20 minutes. Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9x13 inch pan. Sift together flour, salt, cinnamon and baking powder. Set aside. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in. Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9x13 inch pan. In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.
Lay about 3 long sheets of heavy duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil. Fill the lid of the garbage can with a large pile of charcoal, and light. Place the whole turkey (thawed of course) onto the stake, legs down. Turn the garbage can upside down, and place over the turkey. Place piles of lighted coals on the top, and around the sides of the can. Cook for at least 1 1/2 hours, or keep going until coals go out. Do not lift can during cooking. Brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. The internal temperature of the turkey should be at least 180 degrees F (83 degrees C) when taken in the thickest part of the thigh.
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside. Arrange the watercress on individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing. Evenly sprinkle dressing over salad and serve.
Heat oil in a large stockpot over medium heat. Cook and stir celery, carrots, onion, and garlic in oil until slightly softened and fragrant, 5 minutes. Add turkey, bay leaves, salt, peppercorns, rosemary, and dried sage. Cook until fragrant, 5 minutes more. Pour enough water in to cover turkey and vegetables. Bring mixture to a boil, cover pot, and reduce heat to low. Simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain liquid into a container and discard carcass and vegetables.