formido/recipes-20k huggingface dataset:
atkins herb roasted chicken with lemon
heat oven to 350f sprinkle chicken with salt , pepper and thyme , inside and out
loosen skin from breast with and index finger and stuff 2 slices of lemon and 1 tablespoon butter onto each side of the breast
place remaining lemon in the cavity
transfer chicken to a roasting pan
roast 1 hour to 1 hour 10 minutes
basting occasionally
a instant meat thermometer should read 170 in the thickest part of the thigh
transfer chicken to a cutting board
wait 10 minutes before carving to allow juices to redistribute
pour off fat from pan
place pan over 2 burners
pour in chicken broth and bring to a boil
scrape up brown bits on bottom of pan
cook 2-3 minutes
pour over carved chicken
atkins lightly spicy turnip fries
heat oven to 425f cut turnips into 2 x 1 / 2-inch sticks, place on a foil-lined jelly-roll pan, drizzle with oil and sprinkle with salt and chili powder, toss with your hands to coat, spread out in a single layer, roast fries 30 minutes , turning halfway through cooking time for even browning, serve immediately
atkins roasted green and wax beans
heat oven to 400f trim beans, in a jelly-roll pan , toss beans with oil , salt and oregano until evenly coated, roast 20 minutes , turning beans once or twice for even browning
atkins sauteed chicken
in a large skillet , melt 1 tablespoon butter together with olive oil, brown chicken in batches, transfer to a bowl, melt remaining butter, add onion to skillet, cook 5 minutes , until softened, stir in garlic, cook 1 minute more, add stock , vinegar and oregano, return chicken and accumulated juices to skillet, cover and simmer 20 minutes until chicken is cooked through, sprinkle with parsley before serving
atkins vegetarian clam chowder
cook onions until translucent, add clams and clam juice from both cans, add soup , cream , milk , and dill weed, stir together, add butter and let melt into the chowder, cook for about 30-45 minutes or until thickened, stir occasionally and enjoy !
atkins yogurt  strawberry banana smoothie
add all ingredients to blender, use ice breaker mode on blender to chop fruit and ice, then finish blending and enjoy
atlanta bread chicken salad
chargrill chicken , then mix mayo and seasonings in a large bowl -- add cooked chicken and stir
atlanta brisket
using fork , poke holes all over brisket
rub entire surface of brisket with 1 t salt
wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours
adjust oven rack to lower middle position and heat oven to 325
pat brisket dry with paper towels and season with pepper
heat 2 t oil in 12 inch nonstick skillet over med-high til just smoking
place brisket fat side down in skillet
weigh down with dutch oven or heavy cast iron skillet and cook til well browned , about 4 minutes
remove dutch oven , flip brisket and replace dutch oven on top and cook til other side is well browned , about 4 minute transfer to platter
heat remaining 2 t oil in same skillet over med til shimmering
add onions and cook , stirring occasionally , until soft and golden brown , 10-12 minute transfer to 13x9 inch baking dish and spread into even layer
combine cola , ketchup , onion powder , sugar , garlic powder , thyme , 1 t salt , and 1 t pepper in a bowl
place brisket fat side up on top of onions and pour cola mixture over brisket
place parchment paper over brisket and cover dish tightly with foil
bake til tender and fork slips easily in and out of meat , 3 1 / 2 - 4 hours
let brisket rest in liquid , uncovered for 30 minutes
transfer brisket to carving board
skim any fat from top of sauce with large spoon
slice brisket against grain into 1 / 4 inch thick slices and return to baking dish
serve with sauce
to make ahead: follow recipe through step 4
allow brisket to cool in sauce , cover , and refrigerate overnight or up to 24 hours
to serve , slice brisket , return to sauce , and cover with parchment paper
cover baking dish with foil and cook in 350 degree oven til heated , about 1 hour
atlanta falcons chili powder mix
mix together ingredients, store in a glass jar
atlantic city sour cream biscuits
in a medium-large bowl , blend flour , baking soda , baking powder and salt together with a whisk
add sour cream and mix into a stiff dough
using floured hands , turn dough out onto a floured board
flour a rolling pin and roll dough to a 1 / 2-inch thickness
cut biscuits with a biscuit cutter or simply with the rim of a drinking glass
place biscuits on an ungreased cookie sheet and bake in a pre-heated 400 degree f oven for 15-20 minutes , or until biscuits are golden brown
atlantic clam chowder
in a heavy saucepan , saut side and back bacon until almost crisp, add celery and onion and cook just until limp, add stock and potato, cover and simmer about 10 minutes, add clams and simmer about 10 minutes, add milk and heat to just below the boiling point, add salt and pepper to taste
atlantic imperial crab
in a small bowl , add the lightly beaten eggs , the dry mustard , worcestershire and tabasco sauce
in a large bowl , add all the crabmeat , green pepper , and pimento
pour in the beaten egg mixture and enough mayonnaise to hold mixture together
very gently mix all ingredients together being careful not to break up the lumps of crabmeat
butter a 2 quart casserole or 8 large crab pryex shells
fill casserole or shells with crab imperial
spread with mayonnaise
sprinkle with paprika
bake in 350 degree oven until heated through , bubbly , and brown
watch carefully
serve with tartar sauce , if desired
have ample lemon wedges available for those who like to squeeze lemon juice on their crab imperial
atlantic seafood chowder
prepare all ingredients as needed
heat a heavy bottom pot over medium heat
add the bacon and cook slowly unti crisp and golden
stir in the butter , onion , garlic , celery , carrot
lightly season and saut for about 5 minutes , until they sweat a little
add the potatoes , clam juice herb bundle and enough water to barely cover the potatoes
bring to a boil , reduce to a simmer and cook for 10 minutes
lightly season with salt and pepper and add the lobster , halibut , salmon , scallops , mussels , clams and shrimp
cover and cook until clams , and mussels have opened up
season with salt and pepper , and finish with cream
taste and adjust the sesoning as needed
serve garnished with fresh chives and parsley and a fresh biscuit
enjoy !
atlantique
shake ingredients with ice and strain into a martini glass, garnish with a peach wedge
atlas
mix in shaker with ice, strain and serve !
atol de elote
using a sharp knife , carefully cut enough kernels off the corn cobs to make 3 to 3 1 / 2 cups
then scrape the cobs with a knife to remove all their milk
place 2 1 / 2 cups of the corn in a blender along with 2 cups of the water and puree well
strain the pureed corn through a sieve into a medium saucepan and discard the solids
stir in the remaining corn kernels , 1 / 3 cup sugar and salt
bring the liquid to a boil over medium-high heat , then reduce heat to low and simmer for 5 minutes , or until lightly thickened
if the atol doesn't thicken to a creamy consistency , mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon
pour the hot atol into mugs or small bowls , sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn kernels
variations: frozen corn can be used in a pinch , but the flavor won't be nearly as good
atol de elote  sweet corn and milk drink
use a sharp knife to remove the kernels from the corn and place them in a blender
add 1 / 2 cup milk and puree until completely smooth
transfer the mixture to a medium pot , add the rest of the milk , sugar , cinnamon sticks , and salt
stir
bring to a boil over medium high heat , stirring constantly
then reduce heat to medium low and simmer , still constantly stirring , until the mixture is slightly thickened
serve hot
atole
put the masa harina in a bowl and whisk in the milk , little by little
pour the milk mixture into a pot and add the brown sugar and cinnamon
bring to a boil and simmer for 5 minutes , stirring constantly , to keep it from becoming lumpy
stir in the vanilla extract
serve in mugs
variations:
pineapple atole
follow the basic recipe , but omit the cinnamon
after the mixture has thickened and has been removed from the heat , add 1 small can crushed pineapple , undrained
strawberry atole
follow the basic recipe , but omit the cinnamon
after the mixture has thickened and has been removed from the heat , add 2 cups fresh strawberries that have been hulled , washed and crushed
atomic buffalo bites
some like to split the peppers lengthwise then deseed , but i like to cut off the tops and remove what i can instead
take the cream cheese and whatever meat you like and mix them together
put into a ziploc bag and snip the
wrap a piece of bacon around the pepper then secure with a toothpick
for the truly brave add a slice of habenero or serrano in the pepper also
smoke or grill just until the bacon is done
atomic buffalo turds
in a medium bowl mix together the hot sausage with the cheeses, slice the habanero into 16 equal pieces , discard seeds, split the serrano peppers and remove seeds, gently pinch open the serrano peppers, using a teaspoon fill peppers with sausage cheese mixture, gently press one habanero slice into each pepper, wrap each filled serrano pepper with a slice of peppered bacon, use a toothpick to adhear bacon to pepper, grill or bake at 375 degrees for 20 to 30 minutes , turning several times, you want the bacon nicely browned
atomic canuck chili
in a large skillet over medium heat , brown ground beef together with onion , crushed red pepper , garlic powder , and seasoned pepper
drain the fat , and place the mixture into a slow cooker
in the slow cooker , stir together beef mixture , mushrooms , baked beans , kidney beans with liquid , tomato paste , sugar , carrots , celery , peppers , beer , and barbeque sauce
season with hot sauce and more crushed red pepper
cover and cook on low for 4 to 5 hours
atomic coffee  secret recipe
combine the ground coffee and water and let soak overnight, strain the coffee grounds, combine the blender ingredients in a blender until blended well, if you don't use ice in the blender , serve over ice, variations:, substitute an ice cream sandwich or two instead of milk, substitute frozen soy milk for ice and milk, add a little kahlua or baileys
atomic hot sauce
roasted all the peppers and bulb of garlic outdoors on the grill is best for fumes may over take the home
i also peeled the hot peppers outdoors
place all but vinegar in food processor and blend till smooth and fine
place in a large pot , mix in vinegar
heat ad boil stirring often for 30 minutes
fill sterilized hot bottles or jars
give jar a hot water bath for 10 minutes
pepper jar invert
atomic palm
mix and serve over ice
atsa spicy pizza sausage
combine the ingredients in a mixing bowl, preheat a large non-stick skillet over medium heat, cook the mixture until browned , stirring to crumble it, drain
attack of the killer tomato sauce with penne
coarsely chop the garlic
find a sauce pan or skillet that will be large enough for all the cooked pasta and sauce at the end
heat the oil the saucepan over medium heat and when the oil is warm add the chopped garlic and saute for 3 minutes
if using fresh tomatoes , cut them into 1-inch pieces
add the fresh or canned tomatoes to the pan and cook for 20 minutes
season to taste with salt and pepper , then add the red pepper flakes
bring a large pot of cold water to a boil
meanwhile , place the pan with the sauce over low heat and let it simmer while you cook the pasta
add coarse salt to the boiling water , then add the pasta and cook for 8 to 11 minutes
how long it cooks really depends on the brand of pasta
you should let it go for 1 minute less than for normal al dente
meanwhile , coarsely chop the parsley
drain the pasta and add it to the pan with the tomato sauce
add the vodka , mix very well , and raise the heat to medium
saute for 1 minute , stirring the pasta vigorously with a wooden spoon
add the cream , and taste for salt and pepper
mix for 30 seconds to allow the cream to get well absorbed into the pasta , then sprinkle on the parsley
transfer pasta to a serving dish , and serve immediately
attar   syrup  middle east  palestine
mix sugar and water and bring to a boil, add lemon juice and boil for 7 more minutes, when cool , add orange blossom water, makes approximately 2 cups of attar, to make thin attar , follow the recipe , using 1 1 / 2 cups of water instead, this will make about 2 1 / 2 cups of attar
attempting to duplicate progresso lentil soup
spray a stock pot with non-stick cooking spray
saute' celery with salt until tender
reduce heat to low and add garlic , ginger , and pepper
cook until aromas are released , stirring constantly , about 2 minutes
add lentils and cook an additional 3 minutes , constantly stirring so the beans are evenly cooked
add stock , tomato paste and spinach , bring to a boil , reduce to a simmer , and cook , uncovered , about 1 hour 15 minutes
stir soup regularly to ensure even cooking so the beans do not burn
when done , beans should be soft inside , with no chalkiness
puree with stick blender to desired consistancey
atwood inn breakfast scones
the night before mix dry ingredients together in a medium size bowl
the next morning add buttermilk , crisco , egg , flavoring , and nuts and / or fruit
stir together gently kneading to complete mixing ingredients
shape into a large ball and flatten , into a circle , on a cookie sheet or baking stone
score into 8 pieces with serrated knife
bake at 400 degrees for 18 to 22 minutes , until lightly browned and toothpick comes out clear
serve warm with butter , honey , jam , or flavored cream cheese
enjoy
au gratin and scalloped potatoes
place both boxes of potatoes in slow cooker , sprayed with vegetable cooking spray
in a large bowl , combine butter , milk , and 4 1 / 4 cups of water and pour over potatoes
cover and cook on low for 4-5 hours
when ready to serve , sprinkle crumbled bacon over top of potatoes
au gratin artichokes
cut artichoke hearts into thin slices and saute with garlic and onions until tender
arrange artichoke , garlic , and onion mixture in a baking dish , reserving the butter
add the salt , pepper , and butter to the butter
stirring constantly , slowly add the milk until thick
remove from heat
add the egg and white wine and half of the cheese , stirring until smooth
pour over the artichokes and sprinkle with the remaining cheese , bread crumbs , and paprika
bake at 400 degrees for 20 minutes
au gratin beef bake
i large skillet , cook the beef , onion , celery and green pepper until meat is no longer pink and the veggies are tender
drain
in a greased 2-1 / 2 quart baking dish , combine beef mixture , potatoes with contents of sauce mix , soup and worcestershire sauce
stir in the water and milk
bake uncovered at 400 degrees for 45-50 minutes or until potatoes are tender
au gratin brussels sprouts
cook brussels sprouts until tender in boiling salted water, drain well and place in shallow baking dish, make a thick sauce by melting the butter in a saucepan, add flour and salt, cook a minute or so, remove from heat and gradually stir in the milk and sour cream, return to heat and cook until thickened but not boiling, stir in parmesan cheese and pour over the sprouts, sprinkle with cheddar cheese, place in hot oven or broiler to melt cheese
au gratin cabbage
saute until crisp tender in fry pan coated with cooking spray
transfer to greased 1-quart or 1 litre baking dish
combine milk , egg and cheese in a small bowl
pour over vegetables
garnish with 1 tablespoons chopped fresh parsley and 1 tablespoons grated parmesan cheese
bake at 350 degrees f , for 30-35 minutes
au gratin cheese soup
mix potato slices , cheese sauce mix , broth , water , carrots and celery in large saucepan
heat to boiling , stirring occasionally
reduce heat
cover and simmer for 25 to 30 minutes or until potatoes are tender
remove from heat and stir in cream
au gratin chicken   broccoli
preheat the oven to 400 degrees
salt and pepper the chicken and fry in the oil in a medium pan over med-high heat
brown both sides well
set aside
prepare the potatoes according to the directions , adding 1 extra tablespoon of butter
add the broccoli to the prepared baking dish , stirring the mix together gently , but not enough to cover the chicken with sauce
bake for 30-35 minutes
remove from oven and let rest 5 minutes
serve hot
au gratin chicken and potato bake
preheat oven to 350f
in large skillet , sprayed with non-stick cooking spray , brown chicken on all sidesand drain on paper towels
pour potatoes and sauce mix into large rectangular baking pan
stir in water , milk and mustard
mix in onion and vegetables
top with chicken pieces
roast , uncovered , 45 to 55 minutes
sprinkle with breadcrumbs and cheese
cook another 5 minutes , or until breadcrumbs brown and chicken juices run clear when stuck with a fork
au gratin chicken bake
combine the chicken , soup , water chestnuts , spaghetti , 1 / 2 cheese , milk , and pimentos
mix lightly
spoon into 1-1 / 2 quart casserole dish
bake at 350f for 45 minutes
top with remaining cheese and continue baking until cheese melts
au gratin crock pot potatoes
place sliced and peeled potatoes in a crock pot
add margarine and toss carefully
add cream of chicken soup
add cheddar cheese soup
stir in milk with soups and potatoes
stir in onion , using more or less to personal taste
add salt , pepper and garlic powder or more or less to taste
top with cubed velveeta cheese
cover crock pot and cook on high for 4 hours or until potatoes are tender
your cook time may be more or less according to how thin you've sliced your potatoes
mine are usually pretty thin
au gratin garlic potatoes
in a saucepan , heat milk over medium heat until bubbles form around side of saucepan
remove from the heat
add the soup , cream cheese , garlic , nutmeg and pepper
stir until smooth
place the potatoes and onion in a 3-quart slow cooker
pour the milk mixture over the potato mixture
mix well
cover and cook on low for 6-7 hours or until potatoes are tender
sprinkle with paprika if desired
au gratin ham pot pie
in a large bowl , combine the potatoes , contents of sauce mix , boiling water , peas and carrots , ham , soup , mushrooms , milk , sour cream and pimientos
pour into an ungreased 2-qt
round baking dish
roll out pastry to fit top of dish
place over potato mixture
flute edges
cut slits in pastry
bake at 400 for 40-45 minutes or until golden brown
let stand for 5 minutes before serving
au gratin hash browns casserole
oven@ 350, in a large bowl combine first 5 ingredients, stir in potatoes and cheese, transfer to a greased casserole dish, sprinkle durkee french fried onions over top of casserole, bake for 1 hour
au gratin hash browns potatoes
spread potatoes evenly into greased 9" x 13" baking pan, layer diced onion over potatoes, in a saucepan heat half-and-half , margarine and cheese, cook until melted, stir in cottage cheese, pour sauce over potatoes, let stand at least 1 hour or overnight, bake at 350 degrees for 1 to 1 1 / 2 hours
au gratin peas
melt butter in a skillet, add onion and saute until tender, sprinkle with flour and stir until combined, add cold milk and stir until mixture thickens, you may need to add more milk or flour to achieve desired consistency, place peas in a lightly greased baking dish, pour milk mixture over peas, sprinkle with bread crumbs and cheese, bake at 350 f, for 35 minutes
au gratin peas and potatoes
in a large skillet , fry bacon until crisp
remove bacon to drain on a paper towel lined plate
drain skillet , reserving 1 tablespoon bacon drippings
saute onion in the bacon drippings , until tender
layer with potatoes , salt and pepper to taste , peas , 1 cup of cheese , and crumbled bacon
reduce heat
cover and simmer for 10 minutes or until heated through
mix together the mayonnaise and milk until smooth texture
pour mixture over bacon
sprinkle with remaining cheese
remove from the heat and let stand for 5 minutes before serving
au gratin potato balls
bake potatoes in either oven or microwave
cool , peel & shred
in a large bowl combine onion , cream cheese , sour cream , butter , and seasonings
mix in shredded potatoes until well combined
take an ice cream scoop & dip out mixture & roll into balls
roll the potato ball in parmesan cheese until well coated and place on a cookie sheet
continue making balls until all mixture is gone
cover & freeze
once frozen , they can be placed in freezer bags & kept frozen
to cook , remove as many as you want and place on a cookie sheet
bake at 350 degrees for 10-12 minutes or until lightly browned
au gratin potato pancakes
in a large bowl , combine the first eight ingredients
stir in cheese
heat 2 tablespoons oil in a large nonstick skillet over medium heat
drop batter by 1 / 4 cupfuls into oil
press lightly to flatten
cook in batches for 2-3 minutes on each side or until golden brown , using remaining oil as needed
drain on paper towels
au gratin potato s
peel potatos
cut into 1 / 2" cubes
place potatos in a large pot and put just enough water to cover potato's
cook on high and boil about 10 minutes , being careful not to get them too soft
drain potatos and rinse with cold water
transfer into a baking dish
gently stir in old english cheese , soften in microwave if needed
sprinkle top with paprika
bake at 350 for about 30-45 minutes , then place under broiler until cheese is fully melted and top is nicely browned
just before serving and while still hot , brush with melted butter
au gratin potatoes
cook potatoes with skins on , till tender, cool, peel potatoes when cold, then cut into small cubes , or grate, place the potatoes into a 9x13-inch pan, combine all other ingredients , and pour over potatoes, cover and bake at 325 for 30-45 minutes, easy and delicious !
au gratin potatoes a la fitz
make a roux with flour and fat
if i don't have fat , butter is darn close
add milk , bring to boil and thicken for 1 minute
add cheese , stir , and remove from heat
meanwhile , boil diced potatoes until tender but still firm and drain
mix with cheese sauce , top with paprika , and bake around 450 degrees fahrenheit until top is golden
au gratin sausage skillet
in a skillet over medium heat , cook sausage in until lightly golden, drain, add potatoes with contents of sauce mix, stir in water, cover and cook for 18 minutes , stirring often, add vegetables, cover and cook for 5 minutes , or until vegetables are tender, sprinkle with cheese, remove from heat, cover and let stand until cheese is melted
au gratin scalloped potatoes   onions
preheat oven to 350 degrees f and grease a 9x13 baking dish
melt 2 tablespoons
butter in small saucepan over medium heat and whisk in 1 tablespoons
flour
add milk in slowly , constantly stirring
add cracked pepper , oregano , basil and minced garlic and whisk until well blended and slightly thickened and set aside
thinly slice potatoes and onions separating the onions into rings
layer 1 / 3 of the potato slices , 1 / 2 of the onion rings and 1 cup of the cheddar cheese
repeat one more time
end with the last 1 / 3 of the potato slices on the top
pour the cream sauce evenly over potatoes , cover with bread crumbs and sprinkle melted butter over all
bake covered for 1 hour , uncover and bake 15 minutes more or until done
au gratin taco bake
directions:
in a large skillet , cook beef over medium heat until no longer pink
drain
stir in the potatoes and contents of sauce mix , corn , tomatoes , milk , water and taco seasoning
transfer to a greased 2-qt
baking dish
cover and bake at 350 for 65-70 minutes or until potatoes are tender
sprinkle with cheese
bake , uncovered , 5 minutes longer or until cheese is melted
yield: 4-6 servings