formido/recipes-20k huggingface dataset:
aruban rice with chicken
bring the rice to a boil , using water and chicken broth , turn down heat and simmer for 15-20 minutes , until done and liquid absorbed
put the chicken leg in a saucepan , cover with water , and bring to boil with salt and pepper for 15 minutes
once chicken and rice are ready , shred the chicken from the bone
fry the onion , green pepper , celery and tomato in the olive oil until it's golden brown , about 10 minutes
add the shredded chicken and the cooked rice to the vegetables and mix thoroughly
serve and enjoy !
arugula   chicken with pasta
grill or bake the chicken breasts until medium-rare
slice the chicken breasts into bite-sized pieces and reserve
heat olive oil in a large stir-fry pan over high heat
add garlic and stir-fry until golden but not burn't , about 1 minute
immediately add tomatoes and chicken stock and heat to boil
reduce heat and simmer for 3 minutes
add arugula leaves and toss until they begin to wilt , about 30 seconds
immediately toss in the chicken and cook for 30 seconds
meanwhile , cook pasta in plenty of rapidly boiling , salted water until el dente
drain well , and immediately add to the sauce
toss thoroughly to entangle the arugula into the pasta strands
cook 1 to 2 minutes longer until all ingredients are heated through
serve immediately , sprinkling parmesan cheese over each serving
arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges
it is generally available during late spring and summer
if it is not available , substitute fresh spinach or a 50 / 50 blend of watercress leaves and spinach
arugula   ricotta calzones
put oven rack in lower third of oven and preheat oven to 450f
cook garlic in oil in a 12-inch heavy skillet over moderate heat for 1 to 2 minutes , until golden
add arugula and cook , stirring frequently , until wilted , 2 to 3 minutes
drain arugula and remove as much water as possible , then coarsely chop
stir together ricotta , mozzarella , parmigiano-reggiano , yolk , salt , and pepper until blended
stir arugula into mixture
quarter pizza dough , then roll out each piece into an 8-inch round with a rolling pin
put one fourth of cheese filling in center of 1 round and fold dough in half to enclose filling and form a semicircle
press edges together to seal
beginning at 1 end and working toward the other , stretch sealed edge outward , pinching and rolling edge to form a rope , and transfer to baking sheet
make 3 more calzones in same manner , transferring to baking sheet
bake calzones until golden and puffed , 12 to 15 minutes
remove from oven and cool on baking sheet 5 minutes before serving
arugula  rocket  and blue cheese mashed potatoes
in a large pan heat oil over medium high heat, add onions , and garlic cook about 3-4 minutes the pan, deglaze the pan with vermouth, add salt , pepper flakes , herbs , nutmeg and arugula, remove to a dish and set aside, in the same pan heat milk add cheese to melt, add potatoes and mix together, toss in the wilted arugula, season with additional salt and pepper if needed
arugula  rocket  and goat cheese tartine
lay out the toast slices and spread them with the goat cheese, place the arugula and sliced tomato on top of the goat cheese , and serve
arugula  rocket  and parmesan salad
cut off the arugula stems
tear the leaves into bite sized pieces
in a large bowl , whisk together the oil , vinegar , and salt and pepper to taste
add the arugula and toss well
pile the salad on two plates
with a vegetable peeler , shave the cheese over the salad
arugula  rocket   beet  and goat cheese salad
in a small bowl , whisk together shallot , vinegar , orange juice , and oil
season with salt and pepper
place beets in a small bowl
pour 1 / 3 of the dressing over beets
toss to coat
place walnuts in a shallow dish
with your hands , form goat cheese into 12 equal balls
roll balls in walnuts , turning to coat completely , then flatten into disks
place arugula and romain lettuce in a large bowl
drizzle greens with remaining dressing , and toss to combine
divide among plates , and top each serving with some of the sliced beets and 3 goat-cheese disks
arugula  rocket   fig    bleu  blue   cheese salad
combine first 3 ingredients in a large bowl
combine lemon juice , oil , salt , and pepper
stir well with a whisk
gently toss lettuce mixture with lemon juice mixture
sprinkle with bleu cheese
sometimes i just use field greens with this salad if i can't find the other
i have also added candied pecans , yellow raisins and dried cranberries which was also a hit
arugula and almond salad with dried cranberries
begin by making the vinaigrette
combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved
add the olive oil in a thin stream while whisking until vinaigrette is emulsified
now prepare the salad
in a large bowl , toss the arugula , sliced red onion , toasted almonds and cranberries
dress with balsamic vinaigrette just before serving and toss gently to coat everything
divide amongst plates and serve immediately
arugula and avocado salad with shaved parmesan
to make the dressing , in a small bowl , combine the lemon juice and garlic
slowly whisk in olive oil until the mixture is creamy
season with salt and pepper
place arugula in a serving bowl and add dressing to taste
mix well
top with avocado slices , drizzle a bit more dressing over them and season with a pinch of salt
using a vegetable peeler , shave slivers of parmesan over the top
arugula and goat cheese salad
whisk together the mustard , lemon juice & oil, place arugula in a large bowl and toss with the dressing, divide between 4 plates, sprinkle grapes , cheese , cper & hemp heart over the arugula, serve
arugula and mint salad
in a mortar or spice grinder , coarsely grind the fennel seeds
in a small bowl , whisk the ground fennel with the red wine vinegar and dijon mustard
season with salt and pepper
gradually add the olive oil , whisking until the dressing is emulsified
in a bowl , toss the lettuce with the arugula and mint
add the dressing and season with salt and pepper
toss well and serve
arugula and mozzarella arborio  risotto  with grilled chicken
combine all ingredients for the the marinade in a bowl
add chicken
pierce with fork and thoroughly cover the chicken
cover and set aside for at least 30 minutes
bring the water to a boil in a large sauce pan
add the rice and salt
bring back to boil and continue to boil , stirring occasionally , until the rice in tender , 15-17 minutes
in a small frying pan , heat up olive oil
saute mushrooms until tender and set aside
grill the chicken
drain the rice in a colander and put back into the hot pot
stir in the cheeses , butter , arugula , and mushrooms
slice the chicken breasts diagonally in half to make four pieces
immediately divide the risotto among four plates and place the chicken on top of the risotto
add black pepper to taste
arugula and pea salad
1
in a medium saucepan cook peas , covered , in a small amount of boiling
salted water for 3 minutes
drain and cool
2
in a large platter arrange peas , green onions , arugula and swiss chard inches
rows
3
in a screw-top jar combine the strawberry vinegar and salad oil
cover
and shake well
drizzle over salad
store any remaining dressing in the
refrigerator
to make your own strawberry vinegar: in a medium stainless steel saucepan combine 1 cup
chopped fresh strawberries and 1 cup cider vinegar
bring to a boil and
reduce heat
simmer , uncovered , for 3 minutes
remove from heat
pour the
vinegar-berry mixture through a fine-mesh strainer and let liquid drain into
a bowl
discard the berries
transfer vinegar to a jar or bottle
cover
tightly with a nonmetallic lid
chill for at least 1 hour
store in the
refrigerator up to 6 months
makes 11 / 4 cups
arugula and pear salad with toasted walnuts
combine first 6 ingredients in a large bowl, stir with a whisk, add arugula and pears to bowl, toss to coat, place about 1 1 / 2 cups salad on each of 4 plates, sprinkle each serving with 1 tablespoon walnuts
arugula and spinach salad with caramelized shallots
warm 1 tablespoons olive oil in a small skillet over medium heat
add the sliced shallots and stir frequently for about 6 to 8 minutes or until golden
reduce the heat to low and cook for a further 2 minutes until gently browned
remove from the heat and set aside
meanwhile , wash and dry the arugula and spinach and place in a medium bowl
to make the dressing , whisk together the vinegar , mustard and oregano in a small bowl
continue whisking while slowly pouring in the 1 / 4 cup olive oil until well combined
season with salt
gently toss the greens with the cheese and vinaigrette to coat
sprinkle with the caramelized shallots and serve
arugula and walnut pesto
brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places , about 10 minutes
remove the garlic from the pan , cool , and remove the skins
toast the nuts in a pan over medium heat until lightly brown , or heat in a microwave on high heat for a minute or two until you get that roasted flavor
in our microwave it takes 2 minutes
combine the arugula , walnuts , roasted and raw garlic into a food processor
pulse while drizzling the olive oil into the processor
remove the mixture from the processor and put it into a bowl
stir in the parmesan cheese
because the pesto is so dependent on the individual ingredients , and the strength of the ingredients depends on the season or variety , test it and add more of the ingredients to taste
mix with freshly prepared pasta of your choice
you may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta
makes enough pesto sauce for an ample serving of pasta for four people
arugula and walnut pesto with penne
in a small saucepan over medium heat cook garlic in oil 5 minutes , then remove pan from stove top
fill the food processor with arugula , loosely packed
add walnuts and 1 / 2 of the warm oil and all 3 cloves of garlic to the arugula in the processor
add nutmeg , salt and pepper to the processor bowl , set lid in place and pulse grind the mixture into a thick paste
add any remaining arugula to the processor and grind into the paste by pulsing the processor again
transfer arugula paste to a large pasta bowl
stir in the remaining oil and the cheese
taste pesto sauce and adjust seasonings
while cooking penne to package directions for al dente , watch the time
after about 6 minutes , add green beans to the pasta pot
the beans will cook along with pasta the last 2 or 3 minutes
drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom
toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce
serve immediately
enjoy !
arugula and walnut pizza
pre heat oven to 450f
mix olive oil and garlic in a small bowl and let sit for 5 - 10 minutes for flavors to blend
brush pizza crust with garlic oil , spread arugula over top fallowed by the goat cheese and walnuts
bake 10-14 minutes
sprinkle baked pizza with 1 to 1 1 / 2 tablespoons balsamic vinegar
slice and enjoy
arugula basil pesto
place all ingredients but the oil in food processor and pulse till chopped, pour oil through feed tube while processing till creamy
arugula blt pizzas
preheat broiler, spread marinara sauce evenly over english muffin halves, top with arugula , tomato , and bacon, sprinkle with cheese, broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is melted
arugula chicken pasta
cook angel hair pasta according to directions - do not drain !
while water is warming up , start heating olive oil in a non-stick pan on medium heat
add garlic and cook until it starts to brown
add pasta to water
remove garlic from oil and chicken pieces
add one pinch of salt and pepper to chicken and mix frequently to achieve even cooking
when chicken is done cooking , turn heat down to medium / low , add garlic and arugula and let the argugla wilt for 2 minutes - stir frequently
add pasta using a slotted pasta spoon - allow the water dripping from the pasta to go into the pan with the pasta
add salt , pepper and parmesan cheese and stir well
add another tablespoon of pasta water to make the sauce thinner if needed
arugula corn salad with bacon recipe
cook the corn ears , in their husks , either on the grill for a smokey flavor , or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot , for 12-15 minutes
let the corn cool , remove the husks and silk
i recommend cooking the corn in the husks for the added flavor that the husks impart
if you boil or steam the corn ears after you've already husked them , or if you cook them in the microwave , reduce the cooking time by a few minutes
to remove the kernels from the cobs , stand a corn cob vertically over a large , shallow bowl
use a sharp knife to make long , downward strokes , removing the kernels from the cob , as you work your way around the cob
in a medium sized bowl , mix together the corn , chopped arugula , bacon , and onions
in a separate bowl , whisk together the oil , vinegar , salt and pepper , and cumin
mix dressing into salad just before serving
taste and add more vinegar if necessary to balance the sweetness of the corn
arugula macadamia nut pesto
preheat oven to 350 degrees
spread macadamia nuts on small jelly roll pan and roast in the oven for 5 10 minutes , stirring every 2-3 minutes
watch closely so they do not brown too much , remove from oven when golden brown and let cool
cook pasta according to manufacturers directions
meanwhile in a food processor , pack in the basil , the arugula and the nuts and process until well pureed
add the ricotta to the food processor and blend until well mixed
drain the pasta and toss with the pureed mix and the halved cherry tomatoes
add salt and pepper to taste and toss again
feel free to experiment by adding garlic , but first try it as listed above , it has a lovely fresh nutty greens taste to it !
arugula pepperoni salad
to make dressing , in jar with tight-fitting lid , combine vinegar , oil , honey , mustard , garlic , salt and pepper
shake until well mixed
in salad bowl , toss together arugula , pepperoni , cheese and pecans
drizzle with dressing
arugula pesto
blend first five ingredients together in food processor
add olive oil and parmesan and blend again
store covered in refrigerator with a skim of olive oil covering the pesto to help preserve its freshness and color
warm briefly in microwave before using to bring out the flavor
arugula pesto and sausage lasagna
brown sausage in large skillet on medium-high heat
drain
add onion and 3 of the garlic gloves , minced
cook 1 minute
stir in tomatoes , wine , cup of the parsley , red pepper , 1 teaspoon of the salt and teaspoon of the black pepper
simmer on medium heat 15 minutes
stir in cup of the romano cheese
place remaining 3 cloves garlic and pine nuts in food processor container fitted with steel blade
cover
process until finely chopped
add arugula and basil
process until smooth
slowly add in oil in thin stream until blended
add lemon juice and cup of the romano cheese
set aside
mix ricotta cheese , eggs , remaining cup parsley , 1 teaspoon salt and teaspoon pepper
stir in arugula mixture
mix well
spread cup of the tomato sauce on bottom of 2 greased 13x9-inch baking dishes
top each with 3 lasagna noodles , 2 / 3 cup of the ricotta mixture , 1 cup of the tomato sauce and 2 / 3 cup of mozzarella cheese
repeat layers 2 times
top with remaining romano cheese
cover and bake at 350 degrees for 50 minutes
let stand 15 minutes before serving
makes 2 13x9-inch lasagnas with 8 to 10 servings each
arugula pesto con noci
to measure , push the roughly chopped arugula into your measuring cup -- not too hard , but don't measure loosely
put this in your processor
add the rest of the ingredients , and whizz
i prefer a pesto which is not too smooth , but slightly "granular" still
mine usually has water on the leaves , which adds to the liquid available
you can toast the walnuts lightly
i prefer walnuts because they contain more oil than other nuts
the arugula should definitely be young -- the moment they start going to seed the leaves become very bitter
the pesto should stand , covered , in the fridge for a few hours or more , as the flavours then meld better
delicious forked into hot al dente spaghetti , with extra , fresh parmesan shavings on top
can be dropped into a mixed greens salad by teaspoonsful
i eat this on hot toast as well
arugula pesto pasta
boil spaghetti in water as directed , drain
add arugula , capers , cheese , oil , garlic , salt& pepper in processor , pulse until a paste is formed
add to hot spaghetti , top with tomatoes
arugula pesto
toast sunflower seeds in dry skillet 5 minutes, transfer to food processor, add arugula , olive oil , lemon juice , and garlic , and process until smooth, season with salt and pepper
arugula pineapple salad
whisk together dressing ingredients , adding olive oil slowly while you whisk , until it emulsifies
add water to thin dressing if it seems thick
peel and core pineapple , then slice extremely thin using a mandolin or food processor fitted with a slicing blade
place arugula on plates , and top with thinly sliced pineapple and sliced red onion
sprinkle with toasted pine nuts and shaved cheese
season lightly with salt and pepper , then drizzle with dressing
arugula salad with bacon  dates  almonds and parmesan
fry the bacon in a large skillet over medium heat until crisp , about 8 minutes
meanwhile , in a large bowl , combine the arugula , dates , almonds , and parmesan
set aside
transfer the bacon to a paper towel-lined plate
carefully pour 2 tablespoons of the warm drippings into a small bowl
add the vinegar , mustard , salt , pepper , and oil
whisk until combined
drizzle the warm vinaigrette over the salad and toss
divide among plates and top with crumbled bacon
arugula salad with berry dressing
for the dressing: combine 3 / 4 cup strawberries , vinegar , oil , honey and salt in blender container
cover and blend until smooth
refrigerate until ready to serve
place the nuts on a piece of waxed paper and roll the goat cheese in the nuts until well coated , slice crosswise into thin slices
place the remaining 1 / 4 cup strawberries and arugula in a serving dish , top with other berries and jicama
drizzle berry dressing over all and mix to combine
evenly divide mixture onto 4 salad plates and top with slices of cheese
serve additional dressing on the side
arugula salad with grilled chicken and fennel
preheat barbecue until hot , then turn down to low
keeping white base of fennel intact , remove upper green fronds and discard
cut in half lengthwise down through base
brush or lightly spray with 1 tbsp olive oil
grill 10 to 15 minutes , turning frequently , or until softened and browned about the edges
remove from barbecue , cool
separate like celery from base and thinly slice crosswise
discard base
whisk remaining olive oil with vinegar , garlic , salt and pepper
use a vegetable peeler to make numerous flakes of cheese
remove stems from arugula
discard
wash leaves in several changes of water as arugula tends to be sandy
dry
place in a large bowl with fennel slices and shredded chicken
when ready to serve , whisk dressing and pour over greens , toss salad
divide among serving plates
scatter with romano flakes
arugula salad with oranges  feta  and sugared pistachios
for sugared pistachios:
adjust oven rack to middle position and heat oven to 325 degrees
toss pistachios with egg white in small bowl
using slotted spoon , transfer nuts to 8" square baking pan lined with parchment paper
discard excess egg white
add sugar and stir until nuts are completely coasted
bake , stirring mixture every 5 to 10 minutes , until coating turns nutty brown , 25 to 30 minutes
transfer nuts to plate in single layer to cool
for the salad:
whisk marmalade , lemon juice , oil , shallot , mint , 1 / 4 tsp salt , and 1 / 8 tsp pepper in large bowl
add arugula and oranges
toss and adjust seasonings with salt and pepper
divide salad among individual plates
top each with portion of feta and sugared pistachios
serve immediately
arugula salad with pomegranate and toasted pecans
in medium nonreactive bowl , whisk together vinegars , salt , and pepper, gradually drizzle in olive oil , whisking until emulsified, toss arugula with just enough vinaigrette to coat, sprinkle with pecans and pomegranate seeds and serve
arugula salad with shaved manchego
in a large bowl , whisk honey and vinegar until combined, whisk in oil, season with salt and pepper, add arugula , sun-dried tomatoes and almonds to the dressing, lightly toss, using a vegetable peeler , thinly shave the manchego, add half to the bowl , and toss to combine, divide among four serving or salad plates, top with remaining manchego, serve immediately
arugula salad with strawberries
toss strawberries with 1 tablespoon vinegar in a large bowl and let rest 5 to 10 minutes
whisk together remaining 1 tablespoon vinegar and oil
season with salt and pepper
add arugula and pecans to strawberries
drizzle with vinagarette
toss and serve
arugula walnut pate with belgian endive
in a blender , combine arugula , eggs , yogurt , mayonnaise , walnuts , mustard , garlic , lemon pepper , lemon juice and scallions
puree until fairly smooth
on a serving platter , arrange endive leaves like flower petals around the edge of the plate
mound pate in the center and use whole leaves as scoops
arugula with lemon and olive oil
toss together arugula , lemon juice , and salt in a bowl, drizzle with oil and toss to combine well
arugula  apple    goat cheese salad
put the arugula , apple , and crumbled goat cheese together in a serving bowl, drizzle with olive oil , vinegar , and season with salt and pepper
arugula  bacon  and gruyre bread pudding
preheat oven to 375f with rack in middle
butter a 2-qt shallow baking dish
whisk together milk , cream , eggs , and 1 / 4 teaspoon each of salt and pepper in a large bowl
cook bacon in a 12-inch heavy skillet over medium heat , turning occasionally , until crisp
transfer with tongs to paper towels to drain , then coarsely crumble
pour off all but 1 tablespoon fat from skillet
increase heat to medium-high and cook shallot and garlic , stirring constantly , until golden , about 1 minute
gradually add arugula and cook , stirring , until it wilts
stir arugula mixture , bacon , bread , and cheese into custard
transfer to baking dish and cover with foil
bake 30 minutes , then remove foil and bake until golden in spots , about 10 minutes more
arugula  blood orange and bleu cheese salad
combine arugula and bleu cheese in a large bowl
remove peel and white pith from orange
cut between membranes to release orange segments into bowl with arugula and bleu cheese
pour oil and lemon juice over and toss to blend
season with salt and pepper
enjoy !
arugula  caramelized onion and goat cheese pizza
preheat oven to 400 degrees
heat the oil in a large skillet to med
heat and add onions
cook until they are soft and golden in color , about 12-15 minute
add the arugula and cook until it is wilted , about 1 minute
season with salt and pepper
place tortillas on baking sheet and top with arugula mixture , crumble goat cheese over top and bake until tortillas are crisped and cheese is slightly melted , about 10-12 minute
arugula  fennel and orange salad
using a sharp knife , peel the oranges , removing the bitter white pith, slice crosswise 1 / 4 inch thick, in a bowl , whisk the oil and vinegar and season with salt and pepper, add the fennel , scallions and arugula and toss, add the oranges, season with salt and pepper and serve