formido/recipes-20k huggingface dataset:
amish stewed crackers
brown butter in a pan , then add milk, when hot , pour over crackers & let milk soak inches, serve with eggs for breakfast
amish sticky buns  sweet rolls  wow wow wow
dissolve yeast and 1 tbsp sugar in warm water, scald milk , then add butter , sugar and salt, cool to lukewarm, add two cups flour, add yeast and eggs, stir in the remainder of the flour and knead lightly, let rise until double, while dough is rising , boil all syrup ingredients for two minutes, divide syrup into six 8-inch square pans, when dough is doubled , punch down and divide into two parts, roll each part into a 12x18-inch rectangle on a well floured board or table, sprinkle with brown sugar and cinnamon, roll up tightly , beginning at the wide side, cut into 1 inch slices , and lay slices on top of the syrup in the pans, repeat with all dough, bake at 375f for 15 minutes
amish style chicken and corn soup  ww core
add the broth , chicken , onion , chopped celery and saffron to a large saucepan
bring to a boil
cover and reduce to a simmer for 30 minutes
during simmering time , you may want to gently skim any foam that comes to the top of the broth
take the chicken from the pan and reserve to the side while it cools
strain broth removing all bits
return to the sauce pan
take the now cooked chicken , remove the bones and dice into small inch cubes
add to the broth along with the cooked noodles , corn , celery and parsley
heat the soup until all ingredients are hot
serve
amish style lemonade
cut lemons in half lengthwise and slice thinly , as if for garnish
mash them with the sugar and salt in a large , deep bowl or crock with an old-fashioned potato masher or heavy wooden spoon until the slices give up their juice , the sugar is dissolved and the juice is syrupy , about 5 minutes
pour about half the lemon slices into a sieve over a bowl or pot , pressing the solids to release as much liquid as possible
discard the solids and transfer the liquid to a serving pitcher
repeat the process with the remaining lemons
stir in the water until blended
add ice cubes or chill , stirring just before serving over ice
amish sugar cookies
preheat oven to 400f, in a very large mixing bowl , cream together, eggs , sugar , and oil, add buttermilk , baking soda , salt , baking powder, gradually beat in flour , and beat until mixture is smooth, pour by 1 / 4 cupfulls onto a greased cookie sheet, sprinkle tops of cookies with cinnamon sugar, bake at 400 for 7-8 minutes, watch carefully and do not overbake, if the cookie springs back when touched , it's done
amish sugar cookies with frosting
cream sugar , crisco and eggs , add sour cream and vanilla
gradually blend in remaining ingredients
mix well
cover and refrigerate overnight --
drop by tspful on ungreased cookie sheet --
flatten slightly with bottom of sugar coated glass --
bake at 3508 for 9-11 minutes --
cool completely on wire rack
to prepare frosting:
add sugar and water to a small saucepan , bring to a boil , stir and boil till sugar dissolves , remove from heat and pour into a medium bowl , set aside to cool to lukewarm --
blend in powdered sugar , mix well , add crisco and vanilla and blend till smooth and creamy
amish sugar cookies  lancaster county   the real deal
mix oil& sugar
add beaten eggs& mix well
mix together dry ingredients , then add to above mixture alternately with evaporated milk
add vanilla
drop onto cookie sheets , and sprinkle w / crumb mixture
bake 10-12 minutes at 350 degrees
these seem to have the best texture when stirred by hand , versus an electric mixer
amish sugar cream pie
in sauce pan combine , white sugar , salt , half-and-half and whipping cream, bring to a boil, in another sauce pan , combine br, sugar & cornstarch, gradually whisk in hot mixture into br, sugar mixture, add margarine / or butter, cook over med, heat , whisk constantly , 5 min or until thick, simmer 1 minute and stir in van, pour into uncooked pie shell and sprinkle w / cinnamon and nutmeg, bake at 375f for 25 minutes, i recommend recipe #126072 for this pie
amish sweet and sour red cabbage
in a heavy saucepan , cook the bacon , onion , and apples over medium-low heat until onions are limp , about 3 minutes
add the cabbage
cook about 10 minutes , uncovered , over medium heat until the cabbage wilts , stirring now and then
add the remaining ingredients
reduce heat to low , cover , and cook for 20 minutes
the cabbage should be moist , but not juicy
if liquid accumulates , remove lid at the end of the cooking period to cook off some liquid
if sauerkraut is not served at a holiday table , this might be a very delicious substitute
the addition of bacon to the traditional sweet-and-sour red cabbage gives it smoky undertones
this can be made in advance and reheated
for vegetarians , substitute a little smoke flavor for the bacon
amish tears on your pillow pie
preheat oven to 350 f
in a large bowl , beat together the butter , brown sugar , eggs , flour , and milk until well blended
pour the filling into the pie shell
bake for 15 minutes at 350f or until crust is light golden brown
turn off oven and leave the pie in the oven for 45 minutes to 1 hour
amish texas chocolate roll cake
beat the egg yolks , sugar and 3 tbls hot water
beat the egg whites till stiff -- add all ingredients
put in jelly roll pan lined with waxed paper and bake for 20-25 minutes at 350
cool in pan 5 minutes -- then invert onto a towel dusted with powdered sugar -- roll and when cool
unroll and fill with filling of your choice --
amish triple butter biscuits
pre-heat the oven to 425 degrees
while oven is pre-heating , place cup butter in a 7x11 baking dish or 10 round skillet and place in oven to melt
while the pan is in the oven blend flour , salt , cream of tartar , sugar , baking powder , and then cut in the remaining butter
lightly beat 1 egg in 1 cup of milk before stirring it in the flour mixture
remove the buttered pan from oven
butter should be melted and just slightly browned
do not knead the biscuits , but instead use a large cookie / ice cream scoop to immediately scoop out balls of dough into the buttered pan
biscuits should be nestled together somewhat tightly
quickly place back into oven and bake for 25 minutes or until the tops are lightly brown
amish turnip tatie bake
thoroughly mix all the ingredients , except the bread crumbs , in a large bowl, pour the mixture into a lightly greased shallow casserole, then scatter the bread crumbs over the top, bake for 40 minutes at 375 degrees f, serve immediately
amish turnips
cook turnips until tender, drain , mash and then add 1 / 2 cup bread crumbs , saving rest for top, add egg , sugar , milk , salt and pepper to taste, mix together, pour into greased baking dish, dot with butter and rest of crumbs, bake 45 minutes at 375 degrees
amish upside down ham loaf
drain pineapple , reserve the juice
preheat oven to 375
in a small bowl , mix together butter , brown sugar , and drained pineapple
coat a 10x10" baking pan with vegetable spray , pour in the pineapple and pat it out smoothly on the bottom of the pan
in a large mixing bowl , beat the eggs with a fork
stir in the ham , pineapple juice , bread crumbs , parsley , onions , mustard , ginger , curry powder and pepper
mix well
spread the ham mixture over the pineapple , patting it firmly over the pineapple
bake for 45 minutes
remove from the oven and allow to stand for 10 minutes
to serve , invert onto a serving platter
if any of the pineapple mixture remains in the bottom of pan , pat it on the loaf and serve immediately
amish vanilla pie
in a saucepan , combine white sugar , 4 tbsp flour , egg , molasses , water , and vanilla
bring to a full , rolling boil
set aside to cool
in a large bowl , combine 2 cups flour , brown sugar , baking soda , cream of tartar , butter , and shortening
rub together with fingers to make crumbs
pour 1 / 2 of cooked mixture into each unbaked shell
cover each pie with crumbs
bake at 350 degrees for 40-45 minutes
amish white bread
dissolve yeast in 1 / 2 cup warm water, in large bowl , combine sugar , salt , 2 cups water and shortening, stir in yeast mixture, gradually add flour to form a soft dough, turn onto floured surface and knead until smooth, place in a greased bowl and cover and let rise for about 2 hours, punch down and divide into 2 portions and form loaves, place in greased 9 x 5 loaf pans and prick tops with fork, let rise until higher than pans, bake at 375 degrees for 25 to 30 minutes, cool for ten minutes, rub butter all over tops of loaves, place pans on sides until loosened, remove bread from pans and cool completely on racks
amish yum a seta
brown ground beef with salt , pepper , brown sugar and onion
add tomato soup
cook egg noodles according to package directions
drain
add cream of chicken soup
layer ground beef mixture and noodle mixture in a 13x9-inch casserole with processed cheese between layers
bake at 350 for 30 minutes
amish yumzetti  johnny marzetti
preheat oven to 350 degrees
place noodles into pot of salted boiling water
cook according to package directions
drain and set aside
cook meat , onion , celery and garlic in a skillet until meat is thoroughly browned
drain off grease
spray a 13 x 9 pan with cooking spray , and place 1 / 2 the noodles in bottom of dish
cover with 1 / 2 the meat mixture , 1 / 2 of the tomatoes
1 / 2 the soup , then 1 / 2 the cheese
repeat layers , ending with cheese
bake for approximately 1 hour , or until cheese is melted and slightly browned
let stand 10 minutes before serving
amish style french toast  breakfast is served
beat all ingredients , except bread , together, preheat frying pan, dip bread into milk mixture and place in hot frying pan, pour leftover milk mixture on top of the bread, fry on both sides until brown, serve with peanut butter and syrup
amish  mennonite dried beef gravy mmmmmmmm
melt butter in skillet, tear the dried beef into small pieces & stir into the butter, brown meat lightly, stir in flour, when flour is dissolved into butter , add milk , stirring constantly, cook over low heat until the mixture thickens
amish mennonite   meadow  tea for freezing
boil 4 quarts of water
add 1 quart tea stems and leaves
bring to a boil
turn off the heat , and steep for 1 / 2- 1 hour , pressing tea down in water periodically
remove leaves and stems
strain through cheesecloth
add 4-6 cups sugar
stir until dissolved
place in freezer boxes , cool completely and freeze
to prepare: mix 1 concentrate plus 2-3 concentrate boxes full of water and serve !
amit s amazing curry
in a blender , make a paste of the onion and tomato
add the ginger garlic paste
heat the oil in a skillet , then add the tomato mixture , and cook until it starts to separate
add salt , chili powder , turmeric , cinnamon and cloves , cook for 1 - 2 minutes
add 1 / 2 cup water and bring to a simmer
in a blender , process the cashews and cream to make a paste
add the mixture in the skillet and cook for another 1 - 2 minutes
cut paneer into small pieces , and add to the curry mixture , let simmer for 5 more minutes
garnish with cilantro
amj s sour cream coffee cake
cream together the first 2 ingredients and
add eggs , sour cream
sift together the flour , salt , baking powder and baking soda and gradually add to liquid mixture
add vanilla
pour 1 / 2 batter into a greased and floured tube pan
spread 1 / 2 of topping mixture and cover with rest of batter and topping to finish
bake in 350 degree oven for 45 minutes or until a tester comes out clean
let cool and dust with icing sugar
amlou
use a mortar and pestle to reduce the roasted almonds to a very fragrant paste
keep pounding and rubbing , slowly adding the oil in a thin but steady stream just like when making mayonnaise
repeat the same technique to add the honey
dip bread in it , spread it on bread , drink it , use it as a facial mask , dip the horns of your croissant in it -- and faint from unbearable pleasure
amore salmon bake
preheat oven to 450f
spray a shallow baking pan with non-stick coating
arrange the fillets in baking pan and sprinkle with oregano , garlic , salt and pepper
top with a layer of tomato , then onion and parsley
mix bread crumbs with cheese and oil , sprinkle on top of fillets and bake for 8 to 10 minutes or until the fish flakes easily
amorous poached egg sandwich with swiss cheese sauce
in a small saucepan , melt 1 tablespoon butter over medium heat
add 1 tablespoon onion and cook , stirring , until softened , about 3 minutes
whisk in the flour and stir for 1 minute
whisk in the milk and simmer for 2 minutes , then whisk in the cheese and season to taste with salt and pepper
cover the cheese sauce and set aside
melt the remaining 1 tablespoon butter in a medium skillet over medium heat
add the remaining onion and cook , stirring , until golden , about 7 minutes
add the spinach and cook until soft , 3 to 4 minutes
season to taste with salt and pepper
fill a small nonreactive skillet with 1 inch of water
add the vinegar and a pinch of salt and bring to a boil
meanwhile , toast the english muffin
crack the eggs into saucers , then slide them into the boiling water and simmer until desired doneness , about 3 minutes for lightly poached
transfer to a plate using a slotted spoon
re-warm the cheese sauce over low heat
top each english muffin half with 1 prosciutto slice , 1 tomato slice , half the spinach , some cheese sauce , another prosciutto slice , a poached egg and more cheese sauce
ampiainen
put some ice cubes into a tall glass , add vodka and banana liqueur and top it with ginger ale
stir well , garnish with a red cherry and serve
amras  a mango delicacy that will make you kitchen goddess
remove the pulp of the mangoes, mash / blend it coarsely, add condensed and cold milk and serve chilled
amritsari fish  fried
clean , wash and cut fish into one and a half inch size cubes, apply salt , lime juice , ginger paste , garlic paste and red chili powder, keep aside for 20 minutes, make a batter of gram flour , yogurt , egg , ajwain , salt and water, keep the already marinated fish pieces dipped in this batter for 15 minutes, heat oil in a kadhai / wok and deep fry the fish till golden brown and crisp, serve hot sprinkled with chaat masala and lemon wedges
amritsari machi   punjabi indian  fish
soak the rice in water for 30 minutes
then , dry it on a clean paper napkin
grind the rice
keep aside
next make a paste of ginger , garlic , green chillies , salt , orange / red food colour and all the spice powders in your mixer
to this , add the powdered rice with a little water , making a thick batter
this is the marinade for the fish fillets
now , clean the fish and cut into pieces
rub lemon juice over these and keep aside for 30 minutes
put the fish pieces in the above prepared marinade
keep aside for 30 minutes
heat oil in a wok
fry the fish pieces in the oil
garnish with mint leaves
serve hot with hot rotis
amsterdam  mashed potatoes
saute onion in butter, add sauerkraut you can drain it , if thats what you do, saute until onion light gold, add water, bring to a boil, add potatoes, mix in cream to desired thickness
amusement park cornbread
preheat oven to 400f, lightly grease an 8-inch iron skillet, in a large bowl , beat together sugar , salt , butter and vanilla until creamy, stir in eggs one at a time , beating well after each addition, in a separate bowl , mix together flour , baking powder and cornmeal, stir flour mixture into egg mixture alternately with the milk, beat well until blended, bake in preheated oven for 20 minutes , or until golden brown, serve warm with honey butter
amy grants grandma grant banana nut bread
grease 8x4 loaf pan
cream sugar with butter
mix in eggs , bananas , flour , pecans , baking soda and salt
pour into prepared pan
place loaf pan in cold oven
set oven to 300f and bake bread 1 1 / 2 hours or until toothpick inserted in center comes out clean
cool breead in pan 5 minutes on wire rack , then remove from pan and cool completely , right side up
amy p s black bottom brownies
combine cheese / chip mix except for the chips, beat well, then stir in chocolate chips, set mix aside, mix dough mix, pour batter into a greased 9x13 inch pan, drop teaspoonfuls of cream cheese mix randomly over the batter, bake 15 to 20 minutes at 350f, cool and refrigerate
amy scattergood s cranberry bean  lacinato kale and pasta soup
1
in a 4-quart soup pot or cast iron casserole , heat 1 / 4 cup of olive oil and cook the leeks , carrots and onions over medium-low heat until just softened , 8 to 10 minutes
2
add the dried beans and 12 cups of water
bring to a simmer over high heat , then reduce the heat to low and cover the pot with the lid , stirring occasionally
after about 45 minutes , add 1 tablespoon of kosher salt
continue to cook , covered , and again stirring occasionally , just until the beans are soft , 45 minutes to 1 hour or more
3
with a slotted spoon , remove 1 cup of the beans and , separately , 2 tablespoons of bean liquor and set both aside
add the kale to the soup , stirring in a few cups at a time as the greens wilt
cover , and continue to cook for 8 to 10 minutes more until the greens are tender , then remove from the heat
4
meanwhile , bring a pot of salted water to a rolling boil and cook the pasta until al dente
drain and reserve
5
in a food processor , combine the reserved beans and bean liquor , sage , parsley , paprikas and lemon juice , the remaining 2 1 / 2 tablespoons olive oil and a pinch of salt
blend until smooth , then check for seasoning , adding more salt if desired , or bean liquor to aid in blending
6
just before serving , stir the cooked pasta into the soup
ladle the soup into bowls and top each with about 2 tablespoons of spiced bean pure
grate parmesan over the top of each bowl to taste and serve immediately
amy sedaris s vanilla cupcakes
preheat oven to 375f
in a large bowl , cream together butter and sugar
add in the eggs , two teaspoons vanilla , salt and baking powder
add flour and milk in batches , starting and ending with flour
stir until batter is smooth and satiny
fill paper-lined muffin tins with batter
bake at 375 for 18- 20 minutes
for frosting , whip together the box of confectioners' sugar , half-and-half , and one teaspoon vanilla until smooth and fluffy
allow cupcakes to cool about 45 minutes and frost
hint i added about one extra teaspoon of vanilla to the batter
this recipe didn't specify , but i used all-purpose flour
to the frosting , i added a bit more half-and-half to reach a thinner consistency
amy truong zucchini low carb lasagna
pre-heat oven to 375 degrees
oil pan with garlic infused olive oil
fry meat and onions until meat is brown and onions are tender
drain fat
return meat and onions to pan and add next eight ingredients
bring to a boil
reduce heat
occasionally stirring
beat egg in a small bowl
add cottage cheese , red pepper flakes , sriracha sauce , 1 cup of mozzarella and flour
stir unitl mixed
oil bottom of large lasagna dish with garlic infused olive oil
add 1 / 2 of meat mixture
top with half of sliced zucchinis
add all of cottage cheese mixture
top with remaining meat mixture , followed with layer of remaining zucchini slices
top with remaining half of shredded mozzerella cheese
top with parmesean cheese
sprinkle with additional black pepper and red pepper flakes
bake uncovered for 40 minutes
let cool for 30 minutes
amy vanderbilt s honey cream peach pie
prepare your pastry , line a 9 inch pie shell with it
sprinkle bottom evenly with 1 tbsp of sugar and 1 tbsp flour
preheat oven 425f
combine remaining sugar and flour , stir in honey and cream , mixing until smooth
pour over preaches
mix gently to coat
do not break them
gently
spoon gently into the pastry shell
sprinkle with ginger and nutmeg
dot with butter
bake 45 minutes or until the pastry is done and the preaches are tender and top is brown
serves 6
amy s   pretty in pink  baby shower punch
puree the raspberries and strain to remove the seeds
in a large punch bowl , stir the softened sherbet , the soda , and the berry puree
mix well
amy s apple bundt cake
preheat oven to 350 degrees
grease bundt pan with butter , then dust with the 1 teaspoon flour , tapping out access , and set pan aside
sift the 2 cups flour , sugar , cinnamon , baking powder , soda , and salt together into a large bowl
add oil , applesauce , and eggs and stir until combined
add apples and nuts , gently stir into batter
pour batter into prepared bundt pan and smooth out with a rubber spatula
bake until toothpick comes out clean , about 1 hour
set cake aside to cool for 15 to 20 minutes , then invert onto a cooling rack to cool completley
i like to make a powdered sugar glaze using orange juice for the liquid to go on the top of cake , serve warm or at room temperature , enjoy
amy s apple cake
preheat oven to 350 degrees, mix apples and sugar, add oil , eggs and vanilla, stir, add flour , soda , cinnamon and salt and stir, bake in a greased 9x13 pan at 350 for 50-60 minutes
amy s bbq ribs
prepare ribs:
beef ribs:place beef rib slabs in a single layer on a broiler pan
bake at 350 degrees for 25 minutes , then turn ribs and continue baking until done 20 to 30 minutes more
pork ribs: place pork ribs in a large stock pot and fill with water until ribs are covered
bring to a boil
reduce heat and simmer ribs , skimming off any foam until ribs are fork tender , approximately 1 to 1 1 / 2 hours
remove ribs
reduce and save stock for soups
barbecue sauce: heat oil in skillet and saute garlic , onion , and bell pepper until tender
add remaining ingredients
bring to a boil
lower heat and simmer for 5 minutes
place prepared ribs concave side down on broiler pan in a single layer
brush or spoon on sauce and broil 8-10 minutes until sauce starts to brown
turn ribs over and pour remaining sauce on ribs and continue to broil another 8-10 minutes
slice ribs between the bones and serve hot
amy s beef stir fry
combine broth , soy , sherry and sugar , set aside, cut beef with the grain into strips, place wok over med-high heat, add 1 tbsp of oil, add garlic and ginger, stir-fry for about 30 seconds, turn heat to high, add half the beef and onion and stir-fry until meat is lightly browned, remove from wok, repeat using remaining beef and onion, return cooked meat to wok, pour in broth mixture, cover and simmer for 3 minutes, mix cornstarch and water and gradually stir into wok, cook until slightly thickened , stirring to coat meat, add water chestnuts , baby corn , and broccoli, serve with steamed white rice and sprinkle the noodles on top
amy s beer   ranch cheese ball
reserve one cup of cheese
in a medium bowl , combine remaining ingredients
push mixture together in the center of the bowl , making a ball shape , cover bowl , and refrigerate 2 hours or longer
place a large strip of plastic wrap on the counter top
sprinkle remaining cup of cheese over the center of the plastic wrap
place cream cheese mixture in the center of the shredded cheese , and use plastic wrap to mold into a ball
roll the ball to completely cover in shredded cheese
wrap the formed cheese ball in plastic wrap and refrigerate one hour or until serving
serve with hearty crackers such as wheat thins or triscuits
amy s cajun shrimp florentine
combine shrimp with olive oil and cajun seasoning, let marinate several hours if possible, in heavy dutch oven , melt butter over medium heat, saute shrimp until pink , about 3-4 minutes, remove shrimp and set aside, add flour and cook a few minutes , whisking continually, gradually add milk or cream , whisking until smooth, add onions , garlic , nutmeg , spinach , salt and pepper, let simmer until thickened, add cheese and basil, add shrimp back into pot, stir to combine, add most of sauce to cooked pasta and toss well to combine, top pasta with remaining sauce, top with tomato, garnish with additional cheese and basil if desired
amy s cheezy broccoli balls
squeeze the broccoli in paper towels to get as much of the water out as possible
whisk the eggs lightly and stir together with the broccoli and cheese and enough flour to make the dough hold together
cover and refrigerate at least 2 hours or until stiff enough to roll into balls
roll the mixture into balls using 1 tbsp of the mix
roll each in the bread crumbs
heat a large pan with enough oil to deep fry to 375 degrees
drop a few balls in at a time , making sure they do not stick together or touch
fry until golden brown