formido/recipes-20k huggingface dataset:
anasazi bean veggie burgers
cook the beans in water for approximately 1 hour , until soft but not mushy
drain and cool
heat 1 tablespoon olive oil in a frying pan
saute the onion , bell peppers and carrot until soft , about 10 minutes
cool
process the beans in a food processor until roughly chopped
remove the beans and repeat that step for the vegetables
combine beans and vegetables in a large mixing bowl , season with cumin , cayenne pepper and salt and pepper to taste
add the egg and then work the bread crumbs into the bean mixture , starting with small amounts and gradually adding more
it should hold together and have a texture similar to pie dough
if the mixture seems a little dry , add up to 1 tablespoon additional olive oil
form patties
starting with a cold pan , saute with 1 tablespoon olive oil until golden , approximately 3 minutes on each side
add a slice of cheddar and serve with mayonnaise
anasazi enchiladas
filling: place diced chicken breast in a 1 / 2 gal
pot
add tomato , garlic , onion , chiles , cumin and bouillon
stir constantly on low heat til chicken is cooked , about 20 minutes
add remaining ingredients , stirring constantly til the pepperjack cheese is incorporated
enchiladas: roll 3 oz
of filling into each corn tortilla
place in 9" x 9" casserole dish
smother rolled tortillas with enchilada sauce and top with shredded monterey jack cheese
bake at 350f for about 10-15 minutes or til cheese is melted and casserole is hot
remove from oven and drizzle with lines of yogurt
garnish with fresh chopped tomatoes , sour cream
serve with guacamole , rice and beans
ancho   braised pork
in a large saucepan , combine the pork , 3 cups water , onion , oregano , thyme , garlic , peppercorns and bay leaf
bring to a boil then reduce heat to low
simmer , covered , for 45 minutes or until the pork is tender
discard the bay leaf and drain the pork , reserving 1 cup of the liquid return the reserved liquid to the pan with the pork and add the ancho chile powder , vinegar , cumin , cloves , sugar and salt
simmer for 30 minutes more or until flavors are blended
serve with rice and top with fresh chopped cilantro
ancho and chipotle mole
in a bowl , cover the anchos and chipotles with the boiling water
let soak for 30 minutes , until softened
drain , reserving the liquid
discard the stems , cores and seeds
coarsely chop the chiles
preheat the broiler or light a gas flame
char the peppers for 10 minutes , turning occasionally , until charred all over
transfer to a medium bowl , cover with plastic and let steam for 5 minutes
peel the peppers and discard the skin , stems and seeds , then coarsely chop
in a small dry skillet , toast the cloves , cumin and cinnamon stick over moderately low heat until darkened and fragrant , 1 1 / 2 minutes
let cool
grind to a powder in a spice grinder
transfer to a plate
add the sunflower seeds to the skillet and toast , shaking the pan a few times , about 3 minutes
let cool
transfer the seeds to the grinder
finely grind
heat the oil in a medium skillet
add the garlic and cook over low heat until golden , about 3 minutes
add the tomato paste and cook , stirring , until glossy , about 2 minutes
remove from the heat and stir in the chocolate until melted
in a blender , combine the chiles and their soaking liquid with the bell peppers , the ground spices , the ground sunflower seeds and the garlic mixture and blend until smooth
scrape the mole into a large bowl and season with salt
transfer the sauce to jars and refrigerate
ancho carnitas
add all ingredients to the blender and blend until smooth
should be thick , if not , cook a little longer in the next step
preheat a skillet to medium high , and add 2 tb oil
when it is very hot , but not smoking add the contents of the blender , and fry for 1 minute until slightly reduced , then add the carnitas and stir until well mixed and continue cooking until all pork is coated and warm
serve in burritos , or with rice , and pico de gallo
ancho chicken tacos with cilantro slaw and avocado cream
heat a large skillet over high heat
sprinkle chicken evenly with chile powder , garlic salt , and cumin
coat pan with cooking spray
add chicken to pan
cook 4 - 5 minutes , stirring frequently
remove chicken from pan
combine zest , 1 tablespoon juice and sour cream , milk and avocado in a blender or food processor
process until smooth
combine remaining 1 tablespoon lime juice , coleslaw , green onions , cilantro , oil and salt , tossing to coat
heat tortillas according to directions
divide chicken mixture evenly among tortillas
top each tortilla with about 1 tablespoon avocado mixture and 1 / 4 cup slaw mixture
ancho chile and bourbon sauce
heat olive oil in a medium saucepan over medium-high heat
add the onions and cook until soft
add the bourbon and cook until completely reduced
add the remaining ingredients and cook until reduced by half
strain through a fine mesh strainer , return mixture to the pan , and cook to sauce consistency , if you want to thicken , add some flour
season with salt
ancho chile and citrus ketchup
squeeze the ketchup into a blender
add the chili powder and the zests
blend 'til smooth
pour into a zip lock bag , scrap the blender with a rubber spatula
seal bag , cut one of the bottom corners from the bag and pipe the ketchup back into its bottle
it's best to let the flavors meld at least overnight
use as you would regular ketchup
it's especially good with wings , fries , and / or onion rings
spread on a grilled cheese sandwich it's something else
you get the idea
try it on just about everything , it will probably work
ancho chile flan
place the sugar in a small skillet or saucepan with 1 / 2 cup of water
stir with a wooden spoon over medium heat until the sugar dissolves , then let the liquid boil down , becoming an amber colored syrup
pour the hot syrup into an 8-cup flan mold ,
let it cool and harden
preheat the oven to 350 degrees f
and set a pot of water on to boil
beat together lightly the eggs and egg yolks
add the whole , evaporated , and condensed milk and blend together
stir in the orange juice and vanilla extract
mix in the piloncillo or dark brown sugar , stirring until it dissolves
fold in the chile strips and pour the mixture into the caramelized mold
place the mold in a large baking pan on the middle rack of the oven
carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold
bake for 1 1 / 2-2 hours , until a toothpick inserted in the center comes out clean
ad more hot water if necessary
remove the pan with the flan from the oven
let it cool for at least one hour , then refrigerate , covered , for 8-10 hours
to make the sauce , blend the orange juice , piloncillo or dark brown sugar , and ancho chile together in a blender or food processor
pour into a small saucepan , bring to a boil over medium heat , and simmer for 10 minutes
add the orange rind , remove from the heat immediately , and stir in the dissolved cornstarch
set aside to cool
to serve:
loosen the sides of the flan with a thin sharp knife and invert onto a large , round serving plate
drizzle the sauce over the top
ancho chile fries
preheat oven to 425 degrees
cut potatoes in half lengthwise , then cut into 1 / 4-inch-thick slabs
cut slabs lengthwise into strips , gently pat strips dry with paper toweling and place on a greased foil-lined baking sheet
in a small bowl , combine oil , chile powder , sugar , garlic , salt and pepper
pour mixture over the potatoes , and gently toss to combine using your hands
bake about 30 minutes until tender and golden brown , carefully turning once halfway through
ancho chile marinade for meat ala chipotle
soak dried chilis overnight in water until soft
remove seeds
add all ingredients , except chicken to a food processor , puree until smooth
spread mixture evenly over chicken and refrigerate at least 1 hour , but up to 24 hours
heat grill to 400f
salt chicken breasts to taste
grill for about 4 minutes per side , until done
garnish with fresh cilantro
ancho chile pork chops
remove stems and seeds from chilies
tear chilies into pieces
spray a skillet with pam and heat over medium heat
add chili pieces and cook for 15 seconds , stirring so chilies do not burn
add garlic and cook 2 minutes
add broth- allspice to chili / garlic mixture in skillet
stir in 1 tablespoon vinegar
bring to a boil and reduce heat to low
let mixture simmer for 5 minutes
remove from heat
place mixture in blender or food processor and process until smooth using on / off turns
heat skillet over medium-high heat and add chili / spice mixture and cook 5 minutes , stirring constantly
remove from heat
stir in sugar , salt , remaining 1 tablespoon vinegar and lemon juice
put pork chops in marinating dish or zip-lock bag
pour chili sauce over chops
refrigerate marinated chops for up to 8 hours
spray broiler rack with pam or prepare grill for grilling chops
remove pork chops from dish and prepare grill or preheat broiler
spray broiler rack or grill with pam
if grilling , grill for 5-10 minutes each side , basting with marinade
time depends on degree of doneness desired and thickness of chops
if broiling , brush chops well with marinade
broiler rack should be 6-inches below heat
broil for 5-10 minutes per side depending on degree of doneness and thickness of chops
ancho chile rub
mix thoroughly
to use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator
bring meat to room temp before cooking
enough rub here for 3-5 pounds meat
ancho chile sauce
place chile in medium bowl
pour enough boiling water over to cover
let soak until soft , about 30 minutes
drain , reserving soaking liquid
heat oil in heavy medium saucepan over medium heat
add onion and saute until soft , stirring often , about 4 minutes
add tomato paste
stir 2 minutes
add garlic and stir 30 seconds
add wine and softened chile
simmer 2 minutes
add 3 tablespoons reserved chile soaking liquid , ketchup and all remaining ingredients
simmer 3 minutes , stirring often
season with salt and pepper
remove from heat and cool slightly
puree sauce in blender , adding more reserved soaking liquid by tablespoonfuls if too thick
may be made 3 days ahead
cover and chill
ancho chile tomato sauce
core tomatoes and cut in half - squeeze out and discard seeds
cut tomatoes in chunks
one-third at a time , place tomato chunks in food processor bowl or blender container
process with several on / off turns
tomatoes should remain chunky
transfer to medium bowl
you should have about 3 1 / 4 cups tomatoes
set aside
in a medium saucepan , heat oil over medium heat
add onion
cook and stir until tender but not brown
stir in garlic and chile powder
cook and stir for 1 minute
stir in tomatoes
bring to boiling
reduce heat
simmer gently
uncovered , about 15 minutes or until sauce is thickened
stir in basil and salt
heat through
makes 3 cups
hint: you can double the recipe and make several batches of sauce to store
cover and refrigerate up to 1 week , or freeze up to 3 months
you can put the sauce in a jelly jar , add a label with storage directions and give as a gift from your kitchen
your friends will thank you
ancho chili and lime marinade
in a medium bowl , combine all ingredients except oil, stir well, slowly add oil while whisking to emulsify
ancho chili brownies
preheat the oven to 350f, lightly grease a 8 x 8 pan, using a spoon , stir eggs with 3 / 4-cup sugar and 1 teaspoon vanilla, add melted butter, sift ground chocolate with flour , baking powder , and salt, stir into egg mixture, add nuts, stir in chips, spread into greased pan, bake 20 to 30 minutes, for chewy brownies , use 8" pan and shorter baking time, for cake-like brownies , use 9" pan and longer baking time, cut into squares
ancho chili fudge pie
preheat over to 350 degrees, melt butter and allow to cool to room temperature, in a medium mixing bowl , beat eggs until well blended, add flour and sugars , mix until smooth, add cooled butter and mix well, fold in nuts , chocolate chips and ground ancho chili pepper, pour mixture into prepared pie crust, bake 30 to 40 minutes until pie tests done, serve warm , topped with fresh whipped cream, to grind , soften peppers in water for 30 minutes , drain and grind in a blender, do not substitute chili powder, update, found ground ancho chilis at penseys
ancho chili rubbed beef roast
heat oven to 325 degrees f
combine rub ingredients
and reserve 2 tbs
for potatoes
press remaining rub onto the beef
use beef round
place roast on rack in a shallow roasting pan
insert oven proof meat thermometer so
meanwhile , mix reserved rub and oil and toss with potatoes
roast potatoes in a greased baking pan , covered for 1 hour
after 1 hour stir potatoes and leave pan uncovered and cook for another 10 to 15 minutes or until the potatoes are tender
put the potatoes in the oven during the last hour before roast should be done
i figure in resting time for roast or you can keep the potatoes warm in your convection oven which is what i do , cover back on
remove the roast when the meat thermometer registers 140 degrees for medium rare
155 degrees for medium
let stand for 15 minutes and then carve the roast
season with salt to your taste
important - let the roast stand and rest before cutting or it for 15 minutes or it won't cut nicely !
serve with potatoes
ancho lentils
heat oil
add the ancho pepper & swirl around in oil while it heats
add chopped onion & saute until softened & slightly caramelized
don't rush this , it will take a few minutes
add lentils & water or stock
bring to a boil , reduce to a simmer & cook until liquid has been absorbed & lentils are cooked
season with salt to taste
ancho pork chops and peppers
in a small bowl combine the ancho powder , cumin , granulated garlic , and 1 / 2 teaspoon salt
rub the spice mixture onto both sides of the pork chops
over medium-high temperature in a large nonstick skillet , heat 1 teaspoon oil , then brown the pork chops , 4 minutes per side or until done
remove meat from pan and set aside , keeping warm
add the remaining 1 teaspoon oil and the butter to the skillet you cooked the pork in and allow them to melt together , then add the onion , bell peppers , sherry , and remaining 1 / 2 teaspoon salt , and saut for 4 minutes or until cooked to desired texture
add the minced garlic cloves and saut 1 additional minute , then remove from heat and stir in the lime juice
season to taste with freshly ground pepper
serve browned pork chops and sauted peppers together they go well with rice and beans
ancho chile chicken bites in ancho chili sauce
salt and lightly pepper both sides the chicken breast
liberally add the ancho chili pepper onto both sides of the breasts
cut the breasts into 1 inch cubes
whisk the egg whites
in a ziploc bag or mixing bowl , combine the flour , sugar , and 2 tablespoons of acho chili pepper
take a handful of the cut chicken and dip into the egg whites
place the chicken in the flour mixture and shake well
place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes
drain on rack and set aside on paper towel
for sauce:
melt butter in non stick pan
stir in honey and brown sugar until well blended
stir in chili and barbeque sauces
add remaining tablespoon of ancho chili pepper
stir
bring to boil then let simmer for 5 minutes
place the chicken in a tupperware bowl
pour sauce over chicken
put the top over tupperware and shake chicken and sauce until chicken is evenly coated with sauce
serve over rice , with cajun fries , or food of your choice
ancho cumin chicken taco filling
pulse the chicken chunks in a food processor about 6-8 times briefly to chop chicken into small pieces , being careful not to overprocess
in a large bowl , stir together the cumin powder , chili powder and salt
place the chopped chicken into the bowl and toss with spices to combine well
heat the coconut oil over medium-high heat until it shimmers
add chicken in a single layer and cook , undisturbed , about one minute
stir chicken and continue to cook until chicken is cooked through , about five minutes or so , stirring often and breaking up any large chunks with your spoon
to serve , spoon chicken mixture onto freshly made tortillas and top with the sides of your choice
the menu: tostadas were served with freshly cooked whole black beans , and fresh strawberries
anchoiade
combine the anchovies , vinegar , olive oil , garlic , and pepper in a blender or food processor
blend until very smooth
spoon into a serving dish and top with the parsley
cover tightly and chill for at least 2 hours , or up to 48 hours before serving
anchor bar buffalo wing sauce
the sauce: this makes enough for about 30 "wingettes
" mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted
stir occasionally
the wings: fry the wings in a deep fryer set at 375 degrees f using vegetable or peanut oil
fry 15 wings at a time for 12 to 15 minutes
drain the wings for a few minutes then put them in a bowl
after all the wings have been fried , pour the sauce over them , cover the bowl , and shake to completely coat the wings
they can be eaten now , or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating
anchovies and pimiento spread
set cream cheese at room temperature to soften, cut anchovies into tiny bits, cut pimientos into tiny bits, in a bowl blend all ingredients well, serve with unsalted crackers !
anchovy   sun dried tomato bruschetta
slice the bread and very lightly paint with the olive oil and toast the slices in the oven 300f for approx 20 minutes or until the slices are crisp dried
i do this well in advance and keep the dried toasts in an air tight container so you always have some on hand , or you can buy ready made ones
in your food processor or hand held chopper attachment put in: sun dried tomatoes , anchovies , garlic salt& pepper , and hot sauce
chop until you have a very fine spreadable mixture , let stand for at least 1 / 2 hour
i make mine up a few hours in advance
spread the mixture on the dry toasts
top with fresh chopped tomato
sprinkle with cheese of your choice
place in 375f oven for approx 15 minutes or until heated through and the cheese is golden
anchovy and caper dressing
mix together all ingredients, salt should not be needed because of the anchovies
anchovy and caper salad dressing
mix together all ingredients in a bowl, no salt needed because of the capers and anchovies, thanks leslie for the cookbook !
anchovy and rosemary lamb
marinate lamb:
mince garlic and anchovies and mash to a paste with a large heavy knife , then stir together with oil and rosemary in a small bowl
pat lamb dry and transfer , fat side up , to rack in pan
make several small 1-inch-deep slits in lamb with a paring knife , then rub marinade over entire surface of lamb , pushing some marinade into slits
marinate lamb , loosely covered , at room temperature 1 hour
roast lamb:
put oven rack in middle position and preheat oven to 400f
sprinkle lamb all over with salt and pepper , then roast until thermometer inserted into thickest part of lamb registers 125f for medium-rare , 1 1 / 2 to 1 3 / 4 hours
let stand 30 minutes before slicing
anchovy butter fish with rice salad
cook rice in a large saucepan of boiling , salted water until tender, rinse under cold water, drain well, lace in a large bowl, heat oil in a large non-stick pan, cook fish both sides, remove and cover to keep warm, clean and oil pan, cook capsicum until soft, add onions and rind , stirring for 1 minute, add mixture to rice, season with salt and pepper, to make anchovy butter , melt butter in a frying pan, add anchovies and juice, cook , stirring for 1 minute to break up anchovies, remove from heat, stir in parsley, serve fish over rice with green beans, drizzle with anchovy butter, 4
anchovy cream cheese
in a small bowl , beat cream cheese with a large spoon until smooth, beat in anchovy past , lemon juice , and onion, adjust for seasoning, add more lemon juice to cut saltiness as needed, serve on plain crackers or cocktail rye bread
anchovy crostini
cut 2" circles from the bread
brush both sides of the bread with the olive oil
place on a cookie sheet and bake in moderate oven for 10 min or until golden brown
melt butter in a frypan
add flour , mixing well and cook for 1 minute
add milk and stir over moderate heat until it boils& thickens , remove from heat
add 3 tbsp parmesan , salt& pepper& mushrooms
mix well
add anchovy paste and stir through
the mixture looks a bit loose but it will bake perfectly
spread 2 teasp on each toast and generously sprinkle with the extra parmesan
i do this just before i am ready to bake them
however it can be done and then freeze them for future use
slice the olives and put a slice of olive on some of the crostinis
put a rolled anchovy on some
put a thin slice on red pepper on the remaining crostinis
bake in a hot oven for 10 minutes or until they are bubbly and brown on top
serve and wait for the rave revues
anchovy dip
combine all of the ingredients in order given
makes about 1 3 / 4 cups
dip accompaniments may be selected from assorted crisp crackers and waferettes , corn or potato chips , pretzels , or raw vegetables
anchovy dressing
put everything except the olive oil into a food processor, slowly drizzle in the olive oil into the running food processor, season to taste with salt and pepper
anchovy free black olive tapenade
add all ingredients to blender or food processor, puree until smooth
anchovy garlic spread
saute' garlic in oil, add anchovies and cook / saute for a few minutes, put mixture in blender or food processor and puree, spread onto sliced french , sour dough or italian bread, cover each slice with desired amount of cheese, place under broiler until the cheese becomes bubbly
anchovy linguini
lightly brown sliced garlic in olive oil, stir in parsley and chopped anchovies, add water to cover , and simmer for a few minutes, meanwhile , cook pasta in boiling salted water until al dente, drain pasta, toss with anchovy sauce
anchovy pt
making the pt with a pestle and mortar: work the anchovies , capers , vegetables and herbs together in a paste
add the oil and , finally , the vinegar
you should end up with a thick paste
making the pt in a food processor: start by adding the anchovies to the bowl , process
them stream in the oil
add the other ingredients and process to finish up with a thick paste
anchovy rolls
preheat oven to 375
mash anchovies together with creme fraiche
slice leeks
roll out pizza dough
smear on anchovy-creme fraiche mixture as evenly as possible , leaving about 2 inches clear at all edges
sprinkle about a handful of sliced leeks over all
roll up like a strudel
bake for about 30 minutes
cool and slice like pinwheels
serves about 4 people as an appetizer , 2 as an entree
golden raisins can also be added to the anchovy mixture
goes well with a good gewurztraminer
anchovy salad dressing
combine all ingredients in a covered jar and shake well, chill in refrigerator, before serving , shake thoroughly
anchovy sauce
heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes
cool and transfer to a food processor with lemon juice , freshly ground black pepper and eggs and process until smooth
with the motor running , gradually add the oil in a thin steady stream until thick and creamy
anchovy  breadcrumb  pasta
heat olive oil in skillet add liquid from anchovies, chop up anchovies and put in skillet on medium heat , for just a couple minutes, turn skillet off , add bread crumbs and stir thoroughly, pour over pasta
anchovy olive pasta sauce
in a medium saucepan combine olive oil and anchovies, cook over medium heat , stirring to mash anchovies , 3 to 5 minutes, add garlic and onion and cook until tender , 5 minutes or so, stir in remaining ingredients and simmer , uncovered , 15 minutes
anchovy stuffed mushrooms
preheat oven to 400 degrees
oil a large baking sheet
soak bread in milk in a small bowl
remove mushroom stems and chop finely
put stems into a bowl with the bacon , anchovies , garlic , egg , salt and pepper
squeeze soaked bread to remove excess milk
add to bacon mixture and mix well
divide bread mixture among mushrooms , piling mixture into small mounds
sprinkle with breadcrumbs
bake 20-30 minutes , until top of stuffing is crisp