formido/recipes-20k huggingface dataset:
agurlce salat or medieval cucumber salad
place your thin sliced cucumbers on a baking pan in a single layer and sprinkle the salt evenly over all the cucumber slices
place another pan on top of the pan of cucumbers to press out the natural juices of the cucumbers , adding a heavy bowl if needed for weight
press at least 6 hours or over night !
in the morning drain the liquid and toss the cucumbers into the marinade
place in a refrigerator and marinade for 2 hours then serve and enjoy !
ah ha  macaroni and cheese
preheat the oven to 325f
bring a large saucepan of salted water to a boil
add the macaroni and cook until still slightly al dente , about 10 minutes
drain and set aside to keep warm
whisk the eggs in a large bowl until frothy
combine the velveeta , butter , and two cups of the half-and-half in a large bowl
add the warm macaroni , tossing until the cheese has melted and the mixture is smooth
add the remaining half-and-half , three cups of the sharp yellow cheddar cheese , the remaining grated cheeses , and salt and pepper , tossing until completely combined
pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes
sprinkle with the remaining one cup of sharp yellow cheddar cheese and bake until golden brown on top , about 30 minutes more
serve hot
aha herb mix
combine all seasonings in a blender or food processor, blend ingredients just until they are ground
ahi and papaya in citrus sauce
to make the sauce: add all sauce ingredients to a pan over medium heat
whisk for about 5 minutes or until thickened
keep warm over low heat
preheat oven to 425
place tuna steaks in a 13x9 inch baking dish that has been coated with cooking spray
top with papaya and half of the citrus sauce
bake , uncovered , for about 10 minutes or until fish flakes
sprinkle with almonds
to serve: place tuna steaks on individual plates
garnish with kiwi slices and pass around remaining sauce
ahi poke
cut ahi into bite size cubes, add other ingredients, refrigerate a couple hours, enjoy !
ahi shoyu poke with limu onion
cut ahi into 3 / 4 inch cubes and put into large mixing bowl, slice round onions , green onions and add to ahi, chop ogo very fine, add all ingredients to ahi and mix well, let stand 15 minutes, serves 4-8
ahi tuna and baby shrimp ceviche w papaya salad and coconut
preheat oven to 350f
ceviche:
mix shrimp , ahi tuna , hamachi , chopped mint , half the cilantro , chile , 3 tablespoons olive oil , lime juice , juice of 2 lemons , 2 tablespoons sugar , and 1 teaspoon salt
allow to marinate 1 hour
drain and refrigerate
2nd ceviche step:
while ceviche is marinating - whisk together remaining sugar , salt , oil , cilantro , lemon juice , coconut milk , and rum
toss with seafood just before serving
papaya salad:
prepare the vinaigrette in a small bowl by combining the oil , wine vinegar , mayonnaise , garlic , salt , and pepper
combine the papaya and vinaigrette in a large salad bowl
sprinkle with parsley and lime juice
place coconut pieces in oven for 10 minutes or until tender
place papaya salad on coconut shell and top with ceviche
garnish with mint
ahi tuna marinade
combine 1 cup of teriyaki sauce with 3 minced garlic cloves to create marinade, reserve 1 / 2 cup of teriyaki sauce and 1 garlic clove, refrigerate, place tuna in a shallow dish and poor marinade over fish, marinade for 2-3 hours in the refrigerator, throw out marinade, saute remaining minced garlic clove until tender in 1 tbsp of olive oil, remove from pan, sear tuna on in same frying pan for 1-2 minutes per side, while tuna is cooking place "reserved" sauteed garlic & teriyaki sauce over tuna, remove from heat and serve with teriyaki & garlic on top, enjoy
ahi tuna on grilled pineapple w lime mustard
mix lime juice w / mustard & set aside
for pineapple:
halve pineapple from side-to-side & reserve top half for another use
peel bottom half of pineapple , remove center core & cut into 6 rd slices
heat stove-top grill or grill pan & grill pineapple slices till lightly browned
remove from heat , brush w / lime mustard & set aside to chill
for tuna: cut tuna into 12 1 oz chunks , sear the tuna chunks in the butter & set aside to chill
to serve: place 2 chunks of the tuna on ea pineapple slice & serve cold sprinkled w / sea salt & lime zest as desired
ahi jicama salad
have all ingredients chilled
use an immersion blender to make dressing
set aside two tablespoons , then toss veggies with remaining 1 / 4 cup
arrange veggies on two plates , then top with the ahi
drizzle with dressing , and , if desired , arrange avocado on top , sprinkle with chilis and cilantro
ahoy there   moules marinires   french sailor s mussels
place the live mussels in fresh water
scrub and debeard the mussels , discarding any that are open , broken or cracked
fry the chopped onion and chopped garlic cloves in a little butter in the biggest saucepan you have
add half of the finely chopped fresh herbs - i have used a mixture of parsley , oregano and tarragon
season with black pepper , wait to season with salt to taste later
add the white wine to the butter and herbs , and then
cover the pan and let the mussels steam for about 5 minutes
shake the pan every minute or so to coat the mussels in the liquid
take the pan off the heat and add the double cream or creme fraiche
then add of the remaining finely chopped herbs
mix through thoroughly
that's it ! enjoy with crusty bread , frites and a chilled white wine -- divine !
nb: discard any mussels that don't open during cooking
aida s   gallo pinto
saut onions and garlic until soft, add chicken stock bring to simmer, combine all other ingredients and bring back to a simmer, saut off moisture to desired consistency
aida s curse cocktail
build all ingredients except banana liqueur
slowly pour banana liqueur down the side of the galss so it settles at the bottom
aida s single pie crust
in a large bowl mix together the flour , sugar , and salt
cut in the butter until there are large crumbles
cut in the shortening until incorporated
the crumbles do not have to be uniform in size
add the ice water by tablespoon just until the dough can be shaped into a ball
form the dough into a disk , wrap in plastic wrap and let in rest in the refrigerator
roll to the desired size on a floured surface , place in pie plate , and pierce the bottom with fork tines
while preheating the oven , put a cookie sheet in the oven
place the pie plate on this hot surface while baking to ensure a flaky bottom crust
aidan s banana nut bread
sift together salt , flour and spices
cream butter and sugar , then add the eggs one at a time , beating well
beat mixture until light and fluffy
add sifted flour and spices and bananas to creamed mixture , combining lightly
fold in nuts
turn the mixture into a well greased loaf tin bake in a moderate oven for 50 to 60 minutes
cool in the tin
can be iced with a cream cheese frosting or lemon icing
aiken pool hall hot dogs
break up and lightly brown the ground beef in a 4-quart saucepan, add onions and cook for 5 more minutes, add hot water to make a thick mix and stir together, add mustard , sugar , vinegar , chili powder , and ketchup, cook slowly for 1 hour , stirring occasionally, salt to taste, use to top hot dogs in buns
ail ou echalotes confits  garlic or shallot confit
peel the garlic and remove any green sprouts
if using shallots or onions , trim both ends before peeling
heat the fat in a small saucepan over medium flame
when the fat is warm , add the garlic , the quatre epices and the pepper
cook until soft , about 20 minutes for garlic , 30 minutes for shallots or onions
remove them from the fat with a slotted spoon and cool on paper towels
if not used immediately , they can refrigerated in a small container for several days--but do not cover them with fat
serves 6 as a garnish
aim s best batch of brownies
preheat oven to 350f line an 8x8-inch pan with foil, spray the foil, combine 1 cup chips and the butter, melt in the microwave for 1 minute , stirring until smooth, whisk in the sugar and eggs, stir in the flour and salt, fold in the 1 / 2 cup nuts and vanilla, bake for 23-25 minutes or until done, finely chop the remaining nuts, top the baked brownies with the remaining nuts and chips, return to the oven for 2 minutes to melt the chips to form a glaze, cool completely and cut into squares
aim s favorite pickle cheese melt
preheat a skillet and toss in enough butter to fry your sandwich
i tend to use more than necessary , usually , because i like mine more wet than toasty
place the pickle slices on top of the cheese and top with the other cheese slice and bread
fry the sandwich until it gets browned like you like it , but long enough on either side to melt the cheese until gooey
eat it while it's hot !
aimbrulee s ultimate pumpkin cheesecake
if you are using homemade gingersnaps for your crumbs , i recommend chopping them up and baking at 350f for about 10 min , then let cool and dry out
to make them into a finer crumb , use your food processor , or put them in a ziploc bag and beat with a mallet
also before you get started , you will need to start a pot of boiling water , for the water bath you will be baking your cheesecake in
you will need a large baking or roasting pan large enough to fit your springform pan inside
preheat your oven to 350f
to make crust: in a bowl , mix together the graham cracker crumbs , the gingersnap crumbs the butter , melted , and the heaping tablespoon of sugar
press the crumbs into a 9 or 10 inch springform pan about halfway up the sides of the pan
bake for 5 minute
cut your pumpkin bread slices very thin , and then cut them into strips and lay them on the bottom of your pan , over your crust however they can fit , you might not need to use all of the bread , and don't worry about completely covering the crust it's not necessary
in your mixer bowl combine 4 of the bricks of cream cheese , 1 cup of sugar , and vanilla , beat together until smooth
add the pumpkin , eggs , cinnamon , nutmeg , and allspice , continue beating until creamy
pour into the springform pan
pull out a large sheet of foil and place your springform pan into the center of it , wrap the foil up the sides carefully , because you are trying to waterproof your cheesecake
do this with one or 2 more sheets of foil to be safe , if your foil is too high over the cheesecake , just carefully fold it down a little
place your foiled springform pan into your large baking pan , and carefully fill it with the boiling hot water until the water is about halfway up the sides of the springform pan
very slowly place into the oven
bake 60- 70 minutes
the top will turn darker by this point
remove from oven and cool completely
when it is room temperature , you may refrigerate
do not remove cheesecake from the springform pan until after you have finished adding the topping
for the top: in your mixer bowl combine 8 oz cream cheese , and 1 / 3 c sugar , beat until smooth , add the 1 cup of sour cream and mix , scraping the sides of the bowl until blended well
spread over the top of the cheesecake until completely covered
then make straight lines of caramel sauce across your cheesecake topping , in the opposite direction , carefully run a knife across your lines of caramel , to make a nice swirl like design
run a thin knife carefully along the sides of your cheesecake to help loosen from the pan
remove from pan , and place on your favorite cake stand
the best way to cut cheesecake cleanly , is to use a knife that has been dipped in very hot water
for extra garnishes on your slices try standing a piece of pecan praline into the center of your slice and decorate with whipped cream
aimee s cinnamon spice waffles
in a large mixing bowl combine first seven ingredients
in a separate bowl whisk together the last 5 ingredients
pour liquid ingredients in to dry and mix well
pour onto hot waffle iron and sprinkle with chopped nuts , cook until lightly browned
serve with powdered sugar or warm maple syrup
aimee s creamed tuna luncheon
in a small sauce pan cook onion in butter over low heat , until tender
add flour , salt , pepper if using , stirring until smooth and bubbly
gradually stir in milk , stirring constantly until mixture thickens
stir in sour cream
add tuna , sherry if using , parsley it using , and peas if using
spoon into baked puff pastry shells or on toasted english muffins and garnish with paprika and slivered almonds , if using
enjoy !
aimee s quick chicken  breasts
preheat oven to 400 degrees f
put chicken in a 9" x 13" baking dish
blend the sauce and mustard together with whisk and slather evenly over the chicken
sprinkle the bacon bits and cheese over that and bake until done , about 30 minutes , depends on thickness
aimee s specialty   taco salad
wash and tear lettuce, regrigerate, brown ground beef , drain and add taco seasoning, cool completely, when ready to serve combine all ingredients in large bowl and toss, serve with hot sauce , sour cream and guacamole
ain t no beans about it vegan chili
in olive oil , cook onion , garlic , jalapenos and carrot until softened , about 5 minutes
add chicken broth , tomatoes , spices and beans , simmer 10 minutes
stir in green beans and spinach and season with salt and pepper and simmer an additional 10 minutes
if soup is too thick , add additional broth or water until desired consistency
ain t none better chicken breast
preheat oven to 425 f, combine first 4 ingredients in a shallow plate or pie pan, combine butter and lemon in a shallow plate or pie pan, dredge chicken in butter and completely coat in herb / cheese mixture, place in 9x13 pan and bake 20-25 minutes
ainsley s barbecue spice rub
simply mix it all together !
ainsley s spicy casablanca couscous
heat 1 tbsp of the oil in large pan
add the cumin , garlic , coriander and paprika and fry over a gentle heat for 1 min , stirring
add the stock and saffron and bring to the boil
add the spring onion and then pour in the couscous in a steady stream and give it a quick stir
cover the pan with a tight fitting lid , remove from the heat and set aside for 5 minutes , to allow the grains to swell and absorb the stock
if you are serving this warm , stir in the rest of the oil and the remaining ingredients now
otherwise allow the couscous to cool and chill in the fridge for 1 hour before adding the other ingredients for a yummy cold couscous salad
aioli
whisk egg and then add lemon juice and mustard, set aside, combine oil and slowly whisk into egg mixture, mash garlic and also whisk in, salt and pepper to taste
aioli  garlic mayonnaise
combine garlic , eggs , lemon juice , parsley , salt and pepper in a good processor and puree
with processor running , slowly add olive oil in a continuous stream until mixture has formed a thick emulsion
chill
aioli   jamie oliver
grind the garlic and salt in a mortar and pestle
place egg yolk and mustard in a bowl and whisk
whisking vigorously , add olive oil drop by drop
once about 1 / 2 cup of oil has been added , you can start pouring faster , still whisking continuously
when all the oil is incorporated , add garlic , lemon juice , salt and pepper
you can also add additional accent flavors , such as basil , fennel fronds , dill , or chopped roasted nuts
aioli beef roll ups
mix mayonnaise and garlic in small bowl
spread mixture evenly over tortillas
top tortillas with layers of spinach , beef , cheese and tomato
roll up tightly
cut each tortilla into 12 pieces
secure with toothpicks
serve immediately or refrigerate until serving time
do-ahead: wrap tortilla rolls individually in plastic wrap and refrigerate for up to 24 hours
substitution: in place of the roast beef , you can use sliced cooked turkey
aioli bread
combine mayonnaise , olive oil , parsley , garlic , lemon zest , salt and pepper in small bowl
cut baugette in half lengthwise
spread each baguette half evenly with mixture
place baguette halves on baking sheet , cut side up
bake at 350f about 15 minutes or until just beginning to brown
let cool slightly , then cut into serving size pieces
aioli dip with sun dried tomato
sprinkle the garlic with salt and crush, add sun-dried tomatoes to the garlic and mince into coarse paste, puree the cottage cheese in food processor, add yogurt , mayo and garlic / tomato paste and blend well, season with salt to taste
aioli nouvelle orleans
blend the garlic , mayonnaise , and lemon juice in a blender until smooth , then add the rest of the ingredients and blend again
aioli sauce
place all ingredients , except the olive oil , into a bowl and whisk until thoroughly blended
if you have an electric mixer with wire beaters , use them during this next step , or continue with the whisk
while beating constantly , add the oil a few drops at a time
slowly increase the flow to a light drizzle until you've used all the oil and the sauce has thickened
allow the sauce to meld at room temp for several hours before using
aioli with herbs
mix together all the ingredients , seasoning to taste with salt and cayenne pepper
spoon into a serving bowl and garnish with a lime wedge
aioli  style potatoes
halve potatoes and set aside
in a large bowl , combine the next seven ingredients
whisk to combine well
add potatoes and toss
place potatoes in a roasting pan , uncovered , and roast at 350 for 35-40 minutes , stirring often , or until potatoes are tender
garnish potatoes with parmesan and parsley
aip bbq sauce
for the stovetop method: in a saucepan , saut slightly the garlic and ginger in coconut oil
be careful not to burn them
add all other ingredients
bring to a boil
simmer on low for 15 minutes , stirring occasionally
for the microwave method: in a large microwave-safe container , combine all ingredients
cover and microwave on high for 2-3 minutes , or until sauce begins to boil
stir well
continue heating in 30 second increments for another couple of minutes , stirring well between each 30-seconds
use on your favorite barbeque meats and veggies
pour the rest into a glass jar and refrigerate
air fried  hash brown  potatoes
cut potatoes in small cubes
place diced potatoes in a bowl and spray with cooking spray
add seasoning salt of your choice , toss to coat
spread in air fryer basket
set air fryer to french fry setting and cook them until crispy , stir halfway through
air fried onion rings
combine crumbs , salt , pepper and parmesan cheese, dip onion ring into egg white , and then into crumbs, place in the air fryer basket, spray onions with cooking spray , turn over and spray the other side, air fry on the french-fry setting for about 5 minutes or until they are crispy
air fried pork chops
preheat the oven to broil
thickly coat pork chops with dijon mustard
in a shallow bowl , combine bread crumbs and seasonings
dredge pork chops in crumbs
arrange pork chops on a wire rack set on top of a sheet pan
spritz bread crumb coating with a little bit of oil spray
place under broiler and cook on both sides until coating is brown , about 5 minutes on each side
air fried potato chips
in a small bowl: mix cheese , salt and garlic, place sliced potatoes in a large bowl, spray a light coating of cooking spray , toss and coat both sides, sprinkle tops with the cheese mixture, toss potatoes to season both sides, place in a shingled layer in the basket, bake on the french fry setting for 10-13 minutes , flip half way through
airbake giant cashew white chocolate cookies
preheat oven to 325, in a large bowl , cream butter and sugar, stir in egg and vanilla, mix until well blended, stir in flour and soda, add 1 1 / 2 cups vanilla chips and 1 cup cashews, mix well, shape dough into 2 inch balls, place 2 inches apart on ungreased cookie sheet, flatten slightly, bake 15 to 18 minutes until golden brown, cool 10 minutes, remove to wire cooling racks, cool completely, melt remaining 1 / 2 cup vanilla chips, dip in an edge of each cookie and decorate with remaining chopped cashews, if desired , drizzle with melted chocolate
airborne mocktail
fill a tall glass with ice, add all ingredients and stir to blend, garnish with an orange wheel
airman  anderson s chicken
in a large heavy-bottomed pot , pour oil in enough to fill the pot about a third of the way
heat over medium heat until a deep-fryer thermometer inserted into the oil reaches 350 degrees
line a sheet tray with a wire rack
slice chicken into 2-inch pieces
in a bowl , whisk together eggs , cayenne pepper , salt and black pepper to taste
in a paper bag , shake together salt , pepper , flour and cornstarch
dip the chicken in batches , first in egg mixture , then in the flour mixture and shake to coat
set on wire rack and let sit for 10 minutes
while chicken is resting , prepare sauce
in a large straight sided saute pan combine orange zest , orange juice , brown sugar , butter , hot pepper flakes and worcestershire sauce
stir
bring to a boil , then reduce heat and simmer until thickened , 5 to 8 minutes
carefully place chicken in hot oil and fry until golden and crispy , 5 to 8 minutes
transfer to the saute pan with the sauce and toss until evenly coated
remove to a serving platter and serve on rice
airy chocolate coconut cream pie
crust:
preheat oven to 350 degrees
in a food processor pulse the pretzels , brown sugar , spice powder , till fine pieces
add butter and pulse to mix
spray a 9 inch pie pan and spread the crust mixture in pan pressing to the bottom and sides
bake 10 minutes and cool completely
filling:
in a mixer beat the coconut milk and sour cream mix in the milk
blend in pudding mix
fold in coconut flakes , marshmallows and whipped cream
pour into pie crust and refrigerate for 3 hours
garnish with whipped cream and coconut flakes
airy hamburger buns
mix the first 7 ingredients on speed 1 until moistened, cover and let rise until it reaches the top of the bowl, add 1 t salt, add enough flour until the dough pulls away from the side of the bowl, i usually add about 2 more cups, knead on speed 1 for 5 minutes, form large balls - 6-9 per cookie sheet, use parchment paper, let rise 45 minutes, bake for 25 minutes at 400 until golden brown, brush with butter while still hot, use for hamburgers , sloppy joes , anything you would use a bun for, or eat it with butter !
airy white bread
add all ingredients to your bread machine in the order reccomended by the manufacturer
set to"dough" cycle
when dough cycle finishes , remove dough from bread machine and punch down and knead on a floured surface
spray a loaf pan with cooking spray , set dough into the pan , and set aside in a warm place and let the dough rise to just about the top of the loaf pan
bake at 375 for 30 minutes
when dough is done , tap on the top of the loaf
if it sounds hollow inside , it is done
if not , cook in additional 5 minute increments , till bread is done
let cool a bit before cutting , or the bread will get smushed
aish s grated potato kugel
beat eggs until thick, stir in potatoes and rest of ingredients, grease dish, bake at 350 degrees f for 1 hour until browned
aisha s chili pecans  cajun
preheat oven to 200c / 400f
combine and simmer 1st 3 ingredients in a heavy bottom saucepan about 10 mins to make syrup
add chili flakes and reduce the syrup until it starst to form a soft ball
add pecans and quickly mix to cover
pour on a baking sheet and pull apart pecans from each other using either a fork / spoon
place in oven for about 30 mins or until it becomes dry and crispy
aj de lentejas  bolivian spicy lentil stew
sarsa :
mix ingredients , and set aside , the longer it sits , the more the lime juice infuses everything with flavor
to cook the lentils:
put in a saucepan , cover with water
add salt , 1 / 2 garlic clove and oil
bring to a boil , then reduce heat to medium and cook for 20 minutes or until the lentils are tender
drain and remove the garlic
set aside
while the lentils are cooking , heat the olive oil in a large saucepan
fry the garlic and the parsley on medium heat until the garlic is golden
add the chopped onion until the onions become shiny
add the ground hot pepper and a splash of water
let it cook for 1 minute
keep stirring
add the chopped tomatoes , 1 / 4 cup of water , salt and pepper
cover and cook for 25 minutes at low-medium heat
add lentils and mix with sauce
simmer for 5-10 minutes
serve with white or brown rice and top with 1-2 spoons of sarsa