formido/recipes-20k huggingface dataset:
a kiwi warrior burger for the barbie   barbecue
combine all the patty ingredients and form into 6 patties of equal size with wet hands
make the warrior topping by combining the whipped cream with the sour cream , stirring in the rest of the ingredients and mixing well
keep refrigerated until needed
barbecue the patties on an oiled grill for about 5 minutes per side , over a moderate heat
assemble the burgers by stacking on freshly toasted buns , the patties , lettuce , sweet cucumber pickle , sliced tomatoes and a dollop of warrior topping
a la rousse salad  romanian
wash the potatoes and the carrots well , then boil them unpealed until a fork can easily go in and out
dice the potatoes , carrots , pickles , pickled bell peppers , and sausages
mix with the rest of the ingredients
a la truck shrimp
thoroughly combine the lime juice , sugar , fish sauce or oyster sauce and sambal or chili paste in a jar or small bowl sauce
pour this sauce into a 10-inch non-stick pan
turn the heat to medium high and bring to a boil
add the shrimp and reduce heat to medium low
cook until the shrimp is tender and the sauce thickens slightly , about 3 to 4 minutes if you like a thicker sauce , temporarily remove the cooked shrimp with a slotted spoon while the sauce continues to thicken , this will prevent the shrimp from becoming overcooked and rubbery
add cilantro to the sauce
taste and adjust the seasonings , pour over cooked rice or noodles
a lighter broccoli salad
mix salad ingredients, in separate bowl , mix dressing ingredients, combine the two just before serving
a lighter corn chowder
combine broth , corn , onion , sweet pepper , and black pepper in medium saucepan
bring to boiling
reduce heat
simmer , covered , about 5 minutes or until veggies are tender
in a small mixing bowl , stir together milk and flour
stir into broth mixture
cook & stir until thick and bubbly
cook stirring constantly 1 minute more
a lighter croque monsieur
cut a slit in each bread slice to form a pocket
spread 1 teaspoon honey mustard into each bread pocket
divide ham and cheese evenly among bread pockets
combine milk and egg whites in a shallow bowl , stirring with a whisk
dip sandwiches , 1 at a time , in milk mixture , turning to coat
heat a large nonstick skillet coated with cooking spray over medium-high heat
add 2 sandwiches and cook 3 minutes on each side or until sandwiches are golden brown
repeat the procedure with the remaining sandwiches
a lighter quinoa stuffing
boil 4 cups of water , season with bay leaves and salt
add quinoa and return to a boil
reduce heat , cover ad simmer for about 20 minutes , until water is absorbed
remove from heat , take out bay leaves and let cool
meanwhile , heat 3 tbsp of oil in a frying pan
saut squash and zucchini-season with salt , pepper , and lemon pepper until slightly browned
combine veggies and quinoa
drizzle on remaining oil
stir in onions parsley , mint , apricots , and cranberries , then the black beans
grate in lemon peel and squeeze on lemon juice to taste
season with salt and pepper to taste
a lighter side of cc s oven grilled reuben sandwiches
adjust oven rack to middle position , place baking sheet on rack , and heat oven to 450 degrees
in a small saucepan over medium heat , stir together vinegar and apple cider mix till dissolved
add coleslaw , cover , and cook for 8-10 minutes , stirring occasionally , until coleslaw is tender
remove lid and simmer until liquid has evaporated , 1-2 minutes
line a baking sheet lined with parchment paper
spray one side of each bread slice with non-stick cooking spray and turn over onto the parchment
combine mayonnaise and mustard in small bowl
to each slice , spread mayo mixture , followed with 1 slice of cheese , the slaw , the corned beef , and then top with another slice of cheese
bake until toasted , about 10 minutes
a little apple crisp
place apple slices in greased shallow baking dish, sprinkle with lemon juice, combine dry ingredients and butter, mix until crumbly and sprinkle over apples, bake at 350 degrees f for 30 minutes or until apples are tender
a little bit of heaven in coney island hot dog sauce
combine everything except weiners and simmer until thick-do not brown meat first
i suggest using a potato masher to mix everything
grind the weiners and add to pot
stir and cook on low for a few hours to let all the flavors soak into meat
if you want you can place sauce in a crock pot in morning and will be ready that evening
the longer it cooks the better it is !
serve over hot dogs on buns and enjoy !
a little bit spicy deviled eggs
remove the egg yolks to a small bowl and mash with a fork
add mayonnaise , mustard , 1 tsp of the chives , hot sauce , salt and pepper and mix thoroughly
fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika
sprinkle over a little chili powder , if desired
cover lightly with plastic wrap and refrigerate for up to one day before serving
enjoy !
a little bite of the mediterranean
the night before , take a coffee filter and put it into the opening of a fairly narrow glass
secure the coffee filter by putting a rubber band over the lip of the glass
put the yogurt into the secured coffee filter
put a piece of plastic wrap over the top and place in the refrigerator overnight
preheat the oven to 350 degrees
line a baking sheet with parchment paper
use 2 heaping tablespoons of parmesan cheese to create a round of about 3 1 / 2 inches in diameter on your parchment paper make the circle slightly mounded make ten
place in the preheated oven for 3 minutes
remove from the oven
let the melted cheese rounds cool for about 2-3 minutes
they should have cooled off enough for you to pick them up with your fingers , but not so cool that they are not pliable
slip the edge of a spatula under the edge of the round and gently ease it off of the parchment paper
take the round and mold it over the back of a mini muffin tin be gentle
do this with the rest of the rounds
while your rounds take shape , turn the oven to broil
try to have your oven rack 3 inches from the top of the heating element
line a baking sheet with foil
halve , core and seed the pepper
flatten each half with your hand
put the pepper skin side up on your baking sheet and put under the preheated broiler
broil until the skin is charred black
put the charred pepper into a gallon size zip top bag and set off to the side for about 15 minutes
now make your hummus
drain the can of chickpeas
dump them into a food processor
drop in 3 cloves of garlic
spoon in 1 / 4 cup tahini
pour in the lemon juice
measure in 3 / 4 teaspoon salt
process until smooth
set the hummus to the side
if it has been 15 minutes , take the bell pepper out of the bag and peel the skin off
put the red bell pepper into the food processor
put in 1 clove of garlic
measure in 1 / 4 teaspoon salt , 1 / 4 teaspoon cumin and dash of cayenne
dump in the drained yogurt
process until smooth
the parmesan cups should be cooled and formed by now
gently wiggle the cups off the back of the muffin tin
place 1 teaspoon of the crumbled feta into the bottom of each cup
put 1 tablespoon of the hummus on top of the cheese
place 1 teaspoon of roasted red pepper sauce on top of the hummus
sprinkle with chopped parsley
a little chocolate cake
melt chocolate in microwave, cool, mix flour , baking soda , and salt, in lg bowl , beat egg and sugar, beat in water and oil, stir in chocolate and dry ingredients, pour into greased 8x8 baking pan, sprinkle with chocolate chips, bake at 350 for 35 minutes
a little different broccoli cornbread
preheat oven to 375 degrees f
place stick of butter or margarine in casserole dish
heat in oven just until melted
remove dish from oven and carefully tilt so that sides are coated
in a large mixing bowl , combine cornbread mix , broccoli , onion , ricotta and eggs
stir well to mix
add approximately 1 / 2 cup grated cheese , stirring well again
pour mixture into buttered baking dish , using a spatula to distributed evenly
bake for 30 minutes
remove from oven and sprinkle with additional cheese , to taste
return to oven for 10-15 minutes , until cornbread is done and cheese has melted
cut into squares and serve immediately
a little different cranberry salad
after mixing the jello and hot water until jello is dissolved , put in refrigerator until slightly set
remove from refrigerator and add the sour cream and cranberry sauce and the walnuts and celery if using
put back in the refrigerator until set
a little different macaroni salad
mix all ingredients and enjoy !
a little dinghy
pour the shots into a glass of ice
then fill the glass with equal parts orange juice , cranberry juice , and pineapple juice
garnish with a pineapple wedge , an orange slice , and an umbrella
a little less evil dirt cake
grind the oreos in a food processor or put them in a ziploc bag and use a rolling pin to mash them up into a dirty powder
cream softened butter and neufchatel cheese with confectioner's sugar
in a separate bowl , combine the pudding mixes and milk , slowly fold in thawed cool whip
combine the creamed cheese and pudding bowls
line the bottom of a clean , unused flowerpot with foil
pour in 1 / 3 of the pudding mixture
pour in 1 / 3 of the ground oreos
repeat and finish with layer of oreos
refrigerate for 2 hours or overnight
garnish with a bunch of plastic flowers
enjoy ! it's still not a diet food , but it's a little less fatty / sugary
a little more devil in these eggs
place eggs in a single layer in a large saucepan
add cold water , filling the pan to 1 inch above eggs
cover
bring to a boil over hight heat
remove pot from heat and let stand , covered , until the eggs are hard-boiled , about 15 minutes
place eggs under cold running water
peel eggs
cut in half
using a spoon , remove yolks
in a blender , combine yolks , , mayonnaise , green onion , sun-dried tomato and 1 tbsp basil
process until smooth , about 7 seconds
spoon the filling into a pastry bag with a large star
pipe filling into egg white halves
garnish with remaining basil
a little of everything pork chops
place pork chops in crock pot, add remaining ingredients , except the water and cornstarch, cover and cook on low for 5 to 6 hours, 30 minutes before serving , dissolve cornstarch in water and stir into crock pot, cover and cook on high for 30 minutes until sauce is slightly thickened
a little piece of heaven on a plate
on a cookie sheet put 2 tbsp mounds of cookie dough- 1 mound per serving
begin baking cookies according to directions on package or recipe
in a saucepan combine 1oz grand marnier for every 1 / 4 cup of caramel sauce
simmer on low
stir constantly
when the cookies have only 2 to 3 minutes remaining to bake , put the pecans in the oven to toast
i always just use the same baking sheet
when cookies have finished baking assemble the dessert in the following manner: place one cookie on one dessert plate
put one scoop of ice cream on top of the cookie
spoon caramel / grand marnier mixture over the ice cream
sprinkle pecans over entire dessert
repeat for each serving
a little sweet banana dessert
chop peanuts and walnuts, set aside, in a heavy saucepan , mix brown sugar , vinegar , and water, crack egg into a small bowl and beat, add egg to mixture, heat on low until low boil , stirring constantly until sauce is thickened, let cool completely, peel each banana, cut in half, cut each half in half again, arrange on a serving plate, spoon cooled sauce over each banana, sprinkle with chopped nuts, sprinkle with cinnamin, for a fancier presentation , serve with whipped cream
a little wheat bread  bread machine
place ingredients in bread machine in the order suggested by the manufacture, select light crust basic white bread setting
a lulu of a wrap
combine the mayonnaise , chili sauce , worcestershire sauce , shery , chili powder , and cayenne if using , in a medium bowl
add the cheese , tomato , bell pepper , and onion
stir until well incorported
season to taste with sea salt
divide the cheese mixture evenly among the tortillas , top with the sprouts , and wrap
enjoy right away
how to wrap:
if tortilla is stiff , warm slightly to make more flexible
fold the right and left edges of the tortilla over the filling , toward the center
fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling
a mainly citrus salad  dessert
after sectioning the citrus , washing the berries and cutting the strawberries in half , put them all in a large bowl
in a small bowl mix the white wine , honey and key lime juice together
as well i used sauvignon white wine because it has a citric taste to it , and although it doesnt usually pair well with fruits , it blended too well with the fruit salad
pour the mix into the salad , and let it marinate for at least 30 minutes before serving
a masterpiece cheesecake
crust:, mix well and pat into greased 9-inch spring form pan, place in refrigerator, while making filling, filling:, beat well and pour into pie crust, bake in 350 degree f oven for 20 minutes only, remove and cool, cake may be decorated with any variety of fruits , canned or in season
a meal in a pumpkin
preheat oven to 350 degrees, brown and drain beef along with onions and sausage, cook until no longer pink and drain well, cut top off of pumpkin and reserve, clean seeds and strings from pumpkin, clean well, coat pumpkin skin with shortening, mix all ingredients together in a large bowl, spoon ingredients into pumpkin, place top back on pumpkin, wrap foil over the stem, bake on a cookie sheet for 2 to 3 hours depending on the size of pumpkin, do not overbake, the pumpkin should not begin to brown
a meal in one
boil macaroni in salted water
drain
brown ground beef with onion until fully cooked
drain excess fat if necessary
add chili powder , cooking a little longer , then add tomato sauce
season to taste with salt and pepper , continuing to simmer
stir in cooked macaroni and half of the cheese , mixing well
remove from heat , sprinkle remaining cheese on top and cover so cheese will melt
a memory of french onion soup
in large soup pot , melt butter with oil
add onions and cook slowly until translucent
add sugar and flour and cook for 1-2 minutes
add broth , water and seasonings and simmer for 30 minutes
stir in wines , and simmer for 2 more hours
preheat broiler
to serve , pour soup into oven- proof crocks
place a slice of french bread on top of soup
cover bread with lots of sliced or shredded cheese , your choice
place soup crocks in oven on a sheet pan and broil until cheese is melted and bubbly
i like to place slices of cheese slightly over the edge , so it completely seals the top and melts down the side of each crock
i'm guessing 8-10
a mere trifle  strawberries and clotted cream trifle
first of all cut the trifle sponges in half lengthways or cut the sponge cake into slices , spread each half or slice with strawberry jam , then re-form them and cut each one into 3 little sandwiches
now arrange them in a 3 pint trifle bowl
then make a few stabs in the sponges and sprinkle the madeira carefully and evenly over them , then leave it all aside for half an hour so it can soak inches
after that , sprinkle half the strawberries over the top of the trifle sponges , pushing some down in amongst them
then put the rest into a mini chopper or food processor along with the sugar , whiz to a pure then drizzle the pure over the strawberries
meanwhile , empty the custard into a jug , split the vanilla pod lengthways and , using a teaspoon , scrape the seeds into the custard and mix together
spoon the custard evenly over the top of the strawberries , then dollop the clotted cream over the custard smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using
now you need to cover the dish with clingfilm and make sure it is well chilled before serving , up to two hours is ideal
a mighty fine black forest cheesecake
position a rack in the center of the oven and preheat the oven to 375f
in a bowl , stir together the chocolate wafer crumbs brown sugar
mix in the melted butter until the crumbs are evenly moist
place the mixture to a 9-inch spring form pan and press evenly onto the bottom and about 2 inches up the sides of the pan
bake the crust 10 minutes
let the pan cool on a rack
lower the oven temperature to 300f
in a stand mixer fitted with the paddle attachment , beat the cream cheese , melted dark chocolate , flour , and a pinch of salt on medium speed , scraping down the sides of the bowl and the paddle frequently , until very smooth and fluffy , about 5-7 minutes
making sure the cheese has no lumps
add granulated sugar and continue beating until well blended and smooth
add the kirsch or dark rum and vanilla , and beat until blended , about 30 seconds
add the eggs one at a time , beating just until blended
pour the filling into the cooled crust and smooth the top
bake at 300f until the center jiggles when nudged , 55 to 65 minutes
the cake will be slightly puffed around the edges , and the center will still look moist
set on a rack and cool completely
cover and refrigerate until well chilled , at least 8 hours and up to 3 days
the cake can also be well wrapped and frozen at this point for up to 1 month
unclasp and remove the side of the spring form pan and run a long , thin metal spatula under the bottom crust of the cheesecake
carefully slide the cake onto a flat serving plate
pour the cherry topping on the cheesecake and spread evenly
garnish with whipped cream , top with maraschinos and sprinkle with almond slices , and chocolate shavings if desired and serve immediately
to cut , run a thin knife under hot water , wipe it dry , and cut the cake into slices , heating and wiping the knife clean after every slice
a more healthy vegetable medley
heat a large skillet coated with cooking spray over medium heat, add the onion and bell pepper and cook for 2 minutes, add the eggplant , cauliflower , zucchini , and mushrooms and cook for 3 minutes, stir in the salsa , vinegar , oregano , basil , and red pepper, stir in the broccoli and cover, cook for 12 minutes , or until the vegetables are tender, season with additional oregano and basil , if desired
a most excellent raspberry iced tea
in a 4qt pot , combine water & sugar
this is the time to add a vanilla bean or your whole spice of choice
bring to a boil
turn off heat & add tea leaves
cover & let stand to steep & cool an hour or so
when somewhat cooled , add fresh raspberries
continue to let steep / cool a couple more hours
mash raspberries to be sure all juice is extracted
pour through a fine mesh strainer , pushing on solids to get all the liquid , into a 2qt
pitcher
add lemon or lime slices , if desired
refrigerate until thoroughly chilled
a mountain of make ahead mashed potatoes
place potatoes in large pot , cover with water , and bring to a boil
reduce heat , cover , and cook for 20-25 minutes or until potatoes are tender
drain potatoes , place in large bowl , and mash with sour cream , cream cheese , onions , salt , and 4 tablespoons of butter , stirring until butter and cream cheese have melted
spread potatoes into greased 13 x 9 baking dish
melt remaining butter and drizzle over potatoes
sprinkle with paprika , cover , and refrigerate until ready to use
refrigerated potatoes need to sit at room temperature for 30 minutes before baking
cover with tin foil and bake at 350 degrees for 40 minutes , then remove foil and bake for another 20 minutes
a mouth watering smoothie
put fruit in blender, add any kind of juice, blend away
a new corn chowder
bring broth and water to a boil, add potato slices and onions and reduce heat to min-med, add corn and stir, cook for 1 hour or until potatoes start to break down, add remaining ingredients and cook at least 30 minutes, spoon out into bowl and garnish with green onion and sour cream
a new england holiday bread with olde world roots
mixing the dough:
dissolve 1 tablespoon of the sugar in the water
add and dissolve the yeast and dry milk
stir in the whole wheat flour and spices
cover and let this mixture work for 2 hours
preparing the fruit:
while the sponge bubbles away , melt the butter over very low heat
remove it from the heat and add the balance of the sugar and the dried fruit of your choice
after 2 hours , blend this into the sponge
finishing and kneading the dough:
add the salt and then the unbleached flour a cup at a time , mixing thoroughly until the dough begins to pull away from the sides of the bowl
turn out onto a floured surface and knead until it begins to feel as if it belongs together
let it rest while you clean and grease your bowl
continue kneading the relaxed dough until it feels smooth and springy
rising:
form dough into a ball , place it in the greased bowl , turning it so the top is greased , cover and place it where it will be warm and cozy
because this is a sweet dough , we are using double the amount of yeast
even so , the rising period may take longer than usual , 1 1 / 2 to 2 hours
shaping and rising:
when you can poke your finger in the dough without it bouncing back , knock it down , turn it out onto your floured board , and knead out any stray bubbles
you can divide this dough in two pieces and bake it in two bread pans or bake it as two round free-form loaves
for a grander offering , bake it as one large round loaf
place the shaped dough in lightly greased bread pans or on a baking sheet
let the dough rise until almost doubled again
baking:
fifteen minutes before you bake the bread , preheat your oven
two loaves: preheat to 350f and bake for 35 to 40 minutes
one large loaf: preheat your oven to 400f bake for 1 hour , lowering the temperature 25f after the first 15 minutes and every 15 minutes thereafter
a new spaghetti with clams
bring 4 quarts of water to a boil in a large pot for cooking pasta
scrub
the clam shells under cold water with a stiff bristle brush
heat the olive oil in a large nonstick skillet
add the garlic and cook over a medium heat until fragrant but not brown , about 1 minute
stir in the bacon and pepper flakes and cook for 1 minute
add vermouth and bring to a boil
add the clam broth , and bring to a boil
stir in the potatoes and clams , tightly cover the pan , and cook until the shells open and the potatoes are tender , about 8 minutes
cook the spaghetti in the boiling water until al dente , about 8 minutes
drain the pasta in a colander
stir it into the sauce and cook until thoroughly heated and coated with sauce , about 2 minutes
stir in the parsley and serve at once
a new spinach dip
thaw the spinach and squeeze the water out, mix all the ingredients together in a quart-sized bowl, tastes best if allowed to chill in refrigerator at least one hour before serving, serve with toast , crackers , chips or fresh vegetables
a new yorker s real italian cheesecake
preheat oven to 325f
wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking
mix sugar , crumbs , and melted butter together well to form crust
press this mixture into the bottom of the springform pan and up the sides until you run out
bake crust for about 7-10 minutes or until golden brown
cool on wire rack while preparing the batter
with a mixer , cream together ricotta cheese , cream cheese , flour , and sugar until very smooth
mix in the eggs one at a time , blend well but do not over mix the batter !
stir in the sour cream and vanilla by hand
pour mixture into cooled crust
place cheesecake into a large rectangular pan filled with about 1 1 / 2 inches of hot water
make sure foil is high enough around the springform pan so that no water seeps into it while baking
bake for 90 minutes
after 90 minutes , turn oven off but leave cake in oven for another 60 minutes
carefully remove cake from water pan and remove foil from springform pan
cool on wire rack for 1 hour
cover cake with plastic wrap and chill in refrigerator overnight
enjoy !
a newfoundlander s coffee
measure screech or rum and liqueurs into a mug, add the hot coffee and sugar and stir, top with whipped cream and a cherry, sit back , relax and enjoy
a night in paris
in a cocktail shaker , mash cranberries and orange segment , with syrup, fill shaker with ice, add vodka and grand marnier, shake and strain into a martini glass, garnish with an orange slice and cranberry