formido/recipes-20k huggingface dataset:
ancient bean soup    fasolada
soak the beans in water over night
then boil them with a bay leaf , in water just to cover for 5 minutes
take the pot off the heat and cover for 1 hour
pour the beans and bay leaf into the beef broth and slowly boil for 2 hours
saute the onion in the lard and then add the parsley , the coriander , the salt and pepper
add this to the beans
add the honey and allow to boil slowly for a few more minutes
before serving , add the garlic cloves that have been passed through a garlic press and mixed with the oil
ancient chinese secret sloppy joes
brown meat , onions & garlic , breaking up the meat until no longer pink
place in crock pot and mix in all other ingredients
leave on low heat 3-4 hours
(can be served after 30 min , but it's nice to let the flavors meld together
serve on buns
consider making your own buns #117281
adjust chili garlic sauce for more heat if you like it spicy !
ancient egyptian  date candy    for 2 people
mix the dates with some water to paste, mix in cinnamon and kardemon seeds, kneed in the walnuts, form balls , spread with honey and cover in the ground almonds
ancient egyptian chicken
if using boneless chicken pieces , cut into 1 inch cubes and place in a shallow non reactive container
if using whole birds , butterfly them
combine the ingredients for the marinade in a bowl and pour over the chicken
cover and marinate in the refrigerator for at least 6 hours or overnight
bring the meat to room temperature before cooking
while the meat is warming to room temp
prepare a fire in a charcoal grill or preheat your oven broiler remove the meat from the marinade , reserving the marinade
you can marinate for up to 48 hours if properly refrigerated
if using chicken cubes thread on to skewers
place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through , basting with reserved marinade while cooking
whole chicken 22 minutes a pound , butterflied whole chicken 45-50 minutes
whole cornish hens 45-55 minutes
breast half , boneless 8-10 minutes a side , 10 -15 minutes a side
leg or thigh 10-15 minutes a side
ancient egyptian melokhia soup
put all the ingredients in a pan with a thick bottom for two hours and let it become broth
cut the little pieces of chicken and / or lamb and put them in the soup
cut the spinach or melokhia in little rips and put them also in the soup
put a little sunflower or olive oil in the baking pan
squeeze the strings garlic in the pan and bake them until they are gold-brown of color
then put the harissa and coriander in it
now put the spicy paste in the soup
always keep mixing
make sure the melokhia or spinach doesn't become overdone
serve it with turkish bread
ancient greek fish with coriander
preheat the oven to 375f, place the coriander seeds in a baking pan and bake them for 10 minutes, let them cool for 5 minutes, mash them with mortar & pestle together with the salt, in small bowl , whisk together olive oil and vinegar, dredge cod fillets in oil mixture, toss fillets with the coriander mixture and place them in a baking pan, cover the pan and place it in the oven, bake the fish for 20 25 minutes, remove from the oven , sprinkle with vinegar and serve hot
ancient honey and sesame fritters    arxaies tiganites me meli k
start heating the oil
15
mix the flour , the water and one spoon of honey and make a dough
heat 2 spoons oil in a frying pan and pour of the mixture
when it thickens turn it upside down 2 -3 times to fry it in both sides
prepare 3 more fritters following the given instructions
serve them hot , pour over the rest of the honey and dredge sesame seeds over them
ancient roman bread
put water in mixer bowl and dissolve the yeast
put 4 cups of the flour into the bowl and whip it for 10 minutes
add the salted water
if your mixer is heavy duty , put the dough hook on and add the remaining flour let the dough hook work until it is smooth and elastic
put the dough on the counter and cover with an inverted steel bowl
let it rise once
punch it down and let it rise again
punch it down and form into 2 or 3 loaves
place loaves on baking sheet dusted with cornmeal and rise until doubled
bake in preheated 450f oven for about 25 minutes or until the crust is golden
the loaves will sound hollow when thumped
use common sense in raising the dough
i frequently use my warming drawer
prep time does not include raising time as it will vary based on your conditions
ancient sweet with honey
grind the sesame
grease a cake pan and sprinkle with the ground sesame
crush the almonds and walnuts well
preheat the oven to 200 c
beat the eggs with the honey and slowly add the flour and all the other ingredients , including any left over sesame , beating constantly
place batter in pan
bake for 45 minutes , leaving the oven door open a bit for the first 10 minutes
when done remove from the oven and take the cake out of the pan
cover with a towel until cool
and all because he does not like sauerkraut     1
preheat oven to 350 degrees f
drain the juices from the sauerkraut , replacing it with the juice from the pineapple can
gently simmer this in a pan on the stove for about 15 minutes , give it a stir now and then
fry the onion and garlic in some butter until soft , then add the curry powder and sambal and fry for another minute or two drain the sauerkraut , there might be no liquid to drain , and mix this with the onion mixture , pineapple chunks and the bell pepper
take small amounts of this mix and put on the ham slices , roll them up
grease an oven proof dish with some of the butter , put what is left of the sauerkraut in the bottom of the dish , sprinkle a of the cheese on top , then put the ham rolls on top of that
mix the leftover cheese with the breadcrumbs , top the dish with that and some small flecks of butter
bake for 30 to 40 minutes , serve with mashed potatoes
and still another bologna   cheese salad
mix all ingredients together in large bowl
chill at least 1 hour
slather between 2 pieces of bread and go for it ! i sometimes add a slice of tomato !
and the beet goes on
wash and trim vegetables, juice carrots and celery first , then juice beet, stir and drink ! enjoy !
and the winner is beets
scrub beets , leaving root end& about 1 / 2 inch of the stem
rinse in clean water several times to make sure that all garden dirt has been removed
in a large pot of boiling , salted water , cook beets just until tender
drain , reserving 1 cup of the cooking liquid
refresh beets under cold water , slip off skins& snip off any root end remains
slice beets& set aside
meanwhile , in a very large stainless steel or enamel pot , stir together sugar , vinegar , water , reserved cooking liquid& salt
tie pickling spice& chilies in a double thickness of cheesecloth& add to pan
heat almost to boiling , stirring often until sugar is dissolved
add beets , return to boil& boil for 5 minutes , stirring often to distribute the spice flavour
remove spice bag
pack beets into sterilized canning jars to within 3 / 4 inch of rim
pour in boiling pickling liquid , leaving 1 / 2 inch of headspace
insert a chop stick or long narrow plastic spatula along the sides of the jars to release any air bubbles
add more liquid , if necessary , to re-establish the head space
seal with prepared lids& transfer to a boiling water bath
pour in enough hot water to come 2 inches above the jars
cover , bring to a boil& boil for 30 minutes
transfer to a rack to cool
check seals , wipe jars , label& store in a cool , dry place
andagi  okinawan doughnuts
sift dry ingredients together
mix dry ingredients with sugar
beat eggs and mix with milk and vanilla
add egg mixture to dry ingredients and mix well
heat oil in deep pan to 350 degrees
use small ice-cream scoop and drop batter into hot oil
the temperature of the oil is hard to explain because any good cook will know that if it's too hot , your andagi will be burnt on the outside and undercooked inside
if the oil is not hot enough , the andagi wil be cooked but oily
the andagi should be golden to light brown when done , about 6 - 8 minutes
andalucian garlic bread
place the tomatoes in a large bowl and with your thumb forcefully flatten each tomato so the flesh squasheds and the seeds spill out
mix in the olives , capers , 1 tbs of the olive oil , the parsley and some salt and pepper
set aside at room temperature for at least 30 minutes
half the bread horizontally and cut each halve into 4 even sized pieces
preheat a heavy non stick frying pan
brush the cut surface of the bread with a litle oil and cook in the hot pan for 3-4 minutes until golden brown and a little charred
cut the garlic clove in half and rub the cut surface over the toasted side of the hot bread
pile on to a serving platter and casually spoon over the tomato mixture
serve while still slightly warm
andalucian gazpacho
blend tomatoes , spring onions , garlic , and cucumber into a smooth puree
slowly drizzle in olive oil , pulsing in between additions
add vinegar , pulse once more
season with salt and pepper to taste
for an authentic flavour , you might want to add a little more minced garlic rather than a large amount of salt and pepper
transfer to bowl
cover and chill for at least two hours to allow all the flavours to blend
heat a thin layer of olive oil over medium heat and fry the bread cubes for a few minutes until golden and crisp
drain on kitchen towels
ladle the gazpacho into bowls
drizzle with olive oil and grind fresh black pepper on top
set all of the toppings into separate small bowls so that guests may serve themselves however much they like
enjoy !
andalucian pinchitos morunos   moorish saffron meat skewers
cut the chicken breasts , lamb or pork into cubes about 1" in size
flatten them slightly with the palm of your hand
place the meat in a large bowl and add the dried spices , garlic & salt , saffron infused water , oregano , bay leaf and vinegar - mix thouroughly
then add the olive oil - mix again thoroughly , cover with cling film and leave in the fridge for between 2 & 12 hours , so the flavours mingle and marinade into the meat
light the barbecue about half an hour before cooking and allow the charcoal or wood to flare and then glow
if cooking inside , turn the grill up to high , or use a smoking hot griddle or griddle pan
thread the meat on to the skewers
grill for about 5 minutes on each side , or until the outside is charred and the inside is still juicy but cooked
season well with salt and pepper and sprinkle with chopped flat leaf parsley or fresh coriander , serve with a selection of salads , flat breads , pickles and sherry vinegar dressing
andalusian asparagus  esparragos a la andaluza
blanch the asparagus in lightly salted , boiling water , for 2 minutes
drain and set aside
heat the olive oil in a pan and fry the garlic and bread over medium heat until golden
remove the garlic and bread to a blender and mix with the cumin , paprika , vinegar and a little water to make a paste
start with 1 or 2 tablespoons of water and then adjust as needed until you get a paste-like consistency
reheat the frying pan , adding a little extra oil if necessary
add in the blanched asparagus and fry for about 5 minutes , then add the paste and a little more water
cover and simmer until the vegetables are tender
this dish can be served as it is or you can add 2 beaten eggs and a little more water then leave on a low heat until the eggs are set
andalusian condiment soup
melt butter in a large stock pot
add oil and onions
cook onions slowly , stirring occasionally until limp and slightly golden
sprinkle flour over onions and blend well
gradually stir in tomato puree and stock
add remaining ingredients and stir until well blended
bring to a boil over high heat , reduce heat to low and simmer for 30-40 minutes , stirring occasionally
be sure to serve soup really hot as the condiments will cool it down
fill bowls with desired condiments , then ladle soup on top
in my opinion , lime , cilantro and sour cream are must-haves !
i make the soup concentrated so it will take up less room in my freezer to do this , follow the recipe through step 6 , using only one quart of stock
i use the minor's concentrate , and add the full amount necessary for the entire pot of soup
i freeze mine in 4- to 6-cup containers , because you will add the same amount of water , and with this soup , depending on what you are serving with it , some people may be eating less than a cup of it
when you are going to be serving the soup , put equal parts of concentrate and water in a pot and finish as directed in step 7
andalusian flamenco eggs
cut the ham into small pieces and fry in the oil or butter , with the onion , until it begins to color
add the other vegetables and sufficent stock to moisten , then saute gently for a few minutes , stirring carefully
add the sliced sausage and put the mixture into an ovenproof dish
break the eggs on top and put in a hot oven for a few minutes , until the eggs are set
andalusian pork
mix the paprika , oregano , thyme garlic and salt with the olive oil to make a thick paste
spread the paste evenly over the pork , cover and marinate in the fridge , ideally overnight
cut the meat into slices on the diagonal
heat a griddle or large heavy frying pan until very hot
cook the pork for 3-4 minutes on each side until cooked through
serve at once with the lemon wedges
andalusian pork chops
mix the paprika , herbs , garlic and salt with the oil to make a thick paste, spread over the chops , cover and leave in the fridge , ideally overnight, heat a griddle or heavy pan , cook for 3-4 minutes on each side, serve with wedges of lemon
andalusian potato salad
place the potatoes in a medium-size saucepan , add enough cold water to cover them by 2 inches , and bring to a boil over medium-high heat
reduce the heat to medium and cook the potatoes , partially covered , until they are completely tender when pricked with a skewer , 30 to 35 minutes
drain the potatoes
when just cool enough to handle , peel the potatoes and cut them into a very fine dice
place the diced potatoes and the onion , italian pepper , tomato , scallion , 1 / 3 cup of the olive oil , and 6 tablespoons of the vinegar in a bowl and stir to mix
season with salt to taste
toss everything together , crushing the potatoes slightly , so that they are half mashed
let the salad stand for about 2 hours to absorb the dressing
taste and add more vinegar as necessary
to serve , spread the potato salad on a serving plate , sprinkle with parsley on top , then drizzle the remaining oil over it
andalusian rice salad  ensalada de arroz
bring 2 cups of water to the boil
add the rice and a pinch of salt
cover and cook slowly for 18 -25 minutes , until rice is tender
cool the rice
make a vinaigrette sauce by combining the olive oil , vinegar , garlic and onion
season to taste with salt and pepper
in a bowl combine the rice , with the vinaigrette sauce , peppers , parsley , and olives
serve cooled
andalusian spinach
wash spinach
remove large stems
do not dry
transfer to a dutch oven
cover and cook over medium heat , stirring several times , until spinach has wilted , about 5 minutes , drain
heat oil in a medium-sized skillet over medium heat
add garlic , cook until soft , stirring often , about 10 minutes
remove garlic from oil and set aside
add bread to oil
cook until browned on both sides , about 3 minutes
drain on paper towels
combine garlic and half of the toast triangles in a food processor fitted with a metal blade
puree
return bread mixture to pan , stir in paprika and cumin
add spinach and chickpeas
cook over medium heat , stirring often , until heated through , about 5 minutes
season with a few drops of vinegar and salt and pepper to taste
add additional water if mixture becomes too dry
place mixture in a warmed serving dish and garnish with remaining toast triangles
andaluz
pour the sherry over a few ice cubes, fill the glass with orange juice, enjoy !
ande ki kare  curried eggs
heat the oil in a saucepan
add the onion , ginger , garlic , and bay leaves , and cook for four minutes , or until the onion is soft
add the tomato , turmeric , chili powder , cumin , coriander , 1 tsp salt , and 1 cup of water
bring to a boil , then reduce heat and simmer for three minutes
add the garam masala and eggs , then simmer for a minute or two to warm the eggs
andersen s split pea soup  copycat
add above ingredients in large pot
boil hard for 20 minutes then simmer until peas are tender , about another 25-20 minute
take ham hocks out and set aside to cool
strain soup through fine sieve
take meat off ham hocks and add back to soup
reheat and enjoy
makes 8 bowls of yummy soup
andersen s split pea soup  crock pot version  copycat
combine water , peas , celery , carrot , onion , thyme , red pepper and bay leaf in crock pot
season to taste with salt and pepper
cook on low until split peas and vegetables are tender
press soup through fine sieve and reheat just to boiling point or use hand blender to smooth
anderson tartar sauce
mix all ingedients together well, chill overnight
andes candies chocolate mint cheesecake
for the crust: mix crumbs and 3 tablespoons sugar in small bowl
add butter , mixing well
press on bottom of 9-inch springform pan
bake at 325 for 10 minutes
for the filling: beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended
add eggs and vanilla , mixing on low until well combined , do not overmix
stir in 1 package of chopped andes candies and pour into crust
bake: 325 for 1 hour and 5 minutes or until center is almost set
run a knife between pan and cheesecake
set cake on cooling rack till room temperature
remove sides of pan
for topping:
set aside 10 or 12 andes candies for decorating cake top
in a microwavable bowl , mix remaining candies with cream
on high , microwave 45 seconds
stir till candies melt and mixture is smooth
spread over cheesecake and let drizzle down sides
decorate with reserved andes candies
refrigerate , at least , 3 hours or until serving time
refrigerate any leftovers
andes cheesecake supreme
crust:
mix crumbs and 3 tablespoons sugar in a small bowl
add butter
mix well
press onto bottom of 9-inch springform pan
bake at 325f , 10 minutes
filling:
beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended
add eggs and vanilla
mix on low speed just until well combined
stir in 1 cup andes baking chips or 1 package of chopped andes candies
pour into crust
bake:
bake at 325 f , 1 hour and 5 minutes or until center is almost set
run knife between rim of pan and cheesecake
cool to room temperature
topping:
set aside 10-12 candy pieces , any flavor , for decorating top of cake
place remaining andes candies and whipping cream in microwaveable bowl
microwave on high 45 seconds
stir until candies are melted and mixture is smooth
pour over cheesecake , spreading to cover surface and drizzle down sides of cheesecake
decorate with reserved andes candies
refrigerate cheesecake 3 hours or until serving time
andes chocolate mint cookies
heat oven to 350f, over low heat , combine butter , sugar and water, heat until melted and add chocolate chips until partly melted, remove from heat and stir, pour into large mixing bowl, let stand 10 minutes to cool slightly, beat in eggs one at a time on high speed, reduce mixer to low speed and add flour , salt and baking soda, beat until well-blended, chill one hour, roll into balls , place two inches apart on parchment paper-lined baking sheets, bake for 10 minutes, place an andes mint half on top, allow to melt slightly and spread with a spoon
andes crme de menthe cookies   andes mint cookies
preheat oven to 350f do not do this until after dough has been refrigerated
blend butter , brown sugar , white granulated sugar , baking soda , baking powder , vanilla and eggs until ingredients are mixed
add andes baking chips and mix
add flour and continue to mix until all ingredients are well blended together
cover and chill in the refrigerator for 45-60 minutes
spoon out approximately 1 oz of dough per cookie
form a ball and then slightly flatten
place on non-stick baking pans and bake for approximately 8-10 minutes
cool on pans for 2 minutes , then remove
andes double chocolate chip mint  cookies
preheat the oven to 375f
in a large mixing bowl combine the sugar , brown sugar , margarine , eggs , and vanilla
add the remaining ingredients , except for the mint and chocolate chips
drop dough by the tablespoon onto a cookie sheet
cook for 8-10 minutes until golden brown
andes grasshopper cake
cake: prepare two 8" or 9" cake layers according to directions on devils food cake mix box
cool for approximately 40 minutes before frosting
meanwhile make chocolate curls: with vegetable peeler , shave along side of each andes mint lengthwise to equal about 1 / 2 cup of curls
chop broken pieces and reserve for use in frosting
frosting: in large bowl with mixer on medium speed , beat the cream cheese until smooth , then lower the speed and slowly mix in the non-dairy whipped topping
fold the andes thin mints pieces into the cream
assembly: place one cake layer on serving plate
top with half the frosting and spread evenly
place the second cake layer on top and spread remaining frosting on top of cake
sprinkle top with andes mint curls
cover and refrigerate cake if not serving immediately
andes mint cheesecake
put mints in freezer and freeze, heat oven to 350 degrees, mix cream cheese and sugar until smooth, add eggs , one at a time beating after each, mix in vanilla, chop frozen junior mints and sprinkle on cheesecake, bake 40-45 minutes or until set, cool, then chill over night
andes mint cookies
in a large pan over low heat , cook butter , sugar and water until butter is melted
add chocolate chips and stir until partially melted
remove from heat and continue to stir until chocolate is completely melted
pour into a large bowl and let stand 10 minutes to cool off slightly
at high speed , beat in eggs , one at a time into chocolate mixture
reduce speed to low and add dry ingredients , beating until blended
chill dough about 1 hour
preheat oven to 350 degrees f
roll dough into balls and place on ungreased cookie sheet about 2 inches apart
bake 8-10 minutes
while cookies are baking unwrap mints and divide each in half
when cookies are brought out of the oven , put 1 / 2 mint on top of each cookie
let the mint sit for up to 5 minutes until melted , then spread the mint on top of the cookie
eat and enjoy !
andes peppermint crunch chunkies
preheat oven to 300 degrees f
using an electric mixer , cream the butter , brown sugar , and granulated sugar until fluffy
beat in egg and vanilla extract
on low speed , add baking soda and salt , and then flour
mix completely
stir in oats , coconut , pecans , and andes baking chips
measure out 2 tablespoons for large or 1 tablespoons for small cookies
place on lightly greased cookie sheet two inches apart
press lightly with a fork so they are about 1 / 4 thick
sprinkle some of the remaining chips on top of each cookie
bake for 20 minutes for large cookies or 12-15 minutes for small
do not overbake
andes style papas rellenas
boil potatoes in a large pot of salted water until soft , about 20 minutes
let cool slightly and remove peel
mash and let come to near room temperature
add one egg and knead until smooth and soft , it should be like a dough that you can handle without sticking to your hands
heat 2 or 3 tablespoons of oil in a large skillet over medium heat and cook onions and garlic until they begin to carmelize and are golden , about 5 to 7 minutes
add ground beef and tomatoes and cook 5 minutes , while breaking up with a wooden spoon
add parsley , cilantro , olives , and hard boiled eggs and raisins , if using
season with salt , pepper and paprika keeping in mind that the olives will also be salty
take a handful of the potato mixture and flatten in your hand
place about 2 tablespoons of the meat filling in the center
carefully fold over and pinch closed while forming an oval shape
coat with flour and set aside
repeat until you have used all the mixtures
refrigerate about 20 minutes to rest
heat remaining oil in the skillet and fry rellena on all sides until golden brown
drain on paper toweling
serve hot with aji or sarza criolla