formido/recipes-20k huggingface dataset:
anginetti  italian lemon drop cookies
preheat oven to 350f
for cookies , cream together sugar and shortening
add eggs and lemon extract and beat well
add flour , baking powder and salt
mix well
the dough should be soft and sticky
with a small cookie scoop , drop dough onto a slightly greased cookie sheet or baking stone , spacing them about 2-inches apart
bake for about 12-15 minutes , or until firm and lightly brown
remove cookies from cookie sheet and allow to cool completely on wire racks
for frosting , combine confectioners' sugar , water and lemon extract and mix until smooth
frost the tops of each cookie with a metal spatula
allow cookies to dry before stacking
store in an airtight container
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anginetti cream puff cookies
prepare anginetti by slicing off tops
hold aside
drain crushed pineapple , leaving a little juice
mix sugar , whipped topping and cream cheese together in a bowl for 1 minute at medium speed
add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed
drop filling from tablespoon onto bottom layers of cookies , replace top
refrigerate puffs until ready to serve
filling should be enough to fill all or most of cookies in the package
this recipe can be cut in half
anglesey eggs
boil the leeks for 5-10 minutes , strain and combine with the mashed potato
season well and beat in half the butter until the mixture is fluffy
arrange on a greased ovenproof dish
to make the cheese sauce , melt 1 ounce of butter in a saucepan and stir in the flour
cook for 2 minutes , stirring constantly
remove from the heat and gradually add the hot milk , mixing vigorously
when smooth , return to the heat and bring to the boil , stirring all the while
allow to simmer gently until thick
add nutmeg , most of the grated cheese and season to taste
slice the hard-boiled eggs in half , lengthwise , and arrange on the bed of leek and potatoes
cover with the cheese sauce , sprinkle with the remaining grated cheese and dot with the remaining butter
bake at 200c / 400f / gas mark 6 until brown
anglicised artichoke dip
preheat oven to 350f / 180c / gas mark 4
blend everything together
place the dip into a shallow oven dish and put in the oven for approximately 20 minutes until golden
anglo indian beef  or lamb  stir fry
if using raw beef , freeze 20 minutes and slice paper-thin
rub the beef with the vinegar , 1 tsp salt and 1 / 2 tsp turmeric
bring the whole potatoes to a boil in slightly salted water to cover
boil for 5 minutes , then remove from heat and let sit in the hot water for 15 minutes
the potatoes will be perfectly done
peel the potatoes and cut into 6 to 8 wedges each
coat with the remaining 1 / 4 tsp turmeric and 1 / 4 tsp salt
heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened
add the cayenne and the marinated beef
cook over high heat for 5 to 8 minutes or until tender
if not sufficiently tender , add 1 / 2 cup water and cook over medium-low heat until it's done to your likeness
meanwhile , heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat until golden brown and crisp
serve meat with the potato wedges
to be authentically anglo-indian , serve some ketchup on the side
anglo tex mex tamarind and treacle barbecue sauce
heat the butter in a large saucepan over medium-high heat
add the onions and garlic and cook until soft
add the remaining ingredients and cook for 15 minutes
place the mixture in a blender and blend until smooth
return to the saucepan and cook for an additional 15 to 20 minutes , or until thickened to your liking
angry chicken
season chicken with salt and pepper
grill or cook in a skillet
sautee the mushrooms in butter or oil until just done
for the sauce: combine garlic and wine
cook over medium-low heat for about 5 minutes to reduce by half
add cream and increase heat to bring to a low boil
reduce heat to simmer and add cajun seasoning
simmer 10-15 minutes , add cheeses until smooth
add in chicken and mushrooms over low heat
you can add 1 pound of pasta and toss to coat with the sauce , or you can serve the chicken with the sauce over a bed of rice
angry edamame
prepare edamame according to package directions, set aside, heat a skillet over medium high heat, add the garlic and stir quickly for 1 minute, add the remaining ingredients whisking well, toss in cooked , well drained edamame stirring to coat, serve
angry pasta
in a large skillet , cook bacon over medium heat until crisp
remove to paper towels with a slotted spoon , discarding drippings
in the same skillet , saute the garlic in olive oil for 1 minute
add the tomato puree , basil , pepper flakes , and bacon , and bring to a boil
reduce heat and simmer for 15 minutes to allow flavors to blend , stirring occasionally
meanwhile , cook pasta according to package directions , drain
serve with sauce , and sprinkle with parmesan cheese
anguilla beef and pineapple kebabs from longmeadow farm
make the marinade
put the molasses , pineapple juice , vinegar , and oil in a bowl and mix well
add garlic , salt , and pepper
cut steak into 1 inch cubes and add the marinade
cover and leave in a cool places for at least one hour
remove the steak and reserve the marinade for basting the kebabs
cut the tomatoes into quarters ,
peel the onions and cut them into small chunks
remove the ribs and seed from the green pepper and cut into squares
thread steak , tomatoes , onions , bell peppers , and pineapple chunks alternately on to a 4 long or 8 short skewers
brush skewers with marinade
cook under a hot broiler , or grill outside for approximately 10 minutes , turning frequently and basting often
serve with plain rice , or coconut rice
anguillan barbecue sauce
heat the oil in a large saucepan over medium heat
add the onion , garlic , and chile and saut until just beginning to brown , about 5 minutes
stir in the tomatoes and cook until most of the liquid has evaporated , 5 to 7 minutes
stir in the tomato paste , barbecue sauce , hot sauce , 1 / 4 cup each vinegar and sugar , the rum , 1 / 4 cup water , the oregano , thyme , salt , and pepper and bring to a boil , stirring to dissolve the sugar
reduce the heat to low and simmer , uncovered , until thick and richly flavored , 20 to 30 minutes , stirring occasionally
remove from the heat and taste for seasoning , adding salt , vinegar , or sugar as necessary
the sauce should be highly seasoned
add water if the sauce seems too thick
any unused sauce may be stored , covered , in the refrigerator for 2 to 3 weeks
makes 3 to 4 cups
anguillan kebabs
place the beef on a cutting board and cut into large bite-size cubes
in a large bowl mix the vinegar , pineapple juice , molasses , pepper and salt
put the beef in the mixture and coat well
for about 1 hour or more marinate the beef cubes at room temperature turning occasionally
preheat the broiler / grill
add the meat cubes on the skewers and pack them tightly
use the marinade to baste the meat
broil or grill the meat until they are done
if you are planning to use traditional broiler , cook for about 9 to 10 minutes -- cook time is roughly the same on the grill !
angus barn creole mustard sauce
in a bowl , combine above ingredients, mix well, sauce will keep for a few days , covered in the refrigerator
angus barn s chocolate chess pie
melt butter and chocolate, mix with other ingredients which have been blended together, pour into pie crust ,, bake 35 minutes , at 350, top with whipped cream
ani s all american apple pie
1
to make crust , pulse almonds and salt in food processor until nuts are in small pieces
you want your crust to have chunks of almonds in it , so don't overprocess
use some of the finer powder to "flour" the bottom of your pie dish
slowly add dates into processor in small batches to mix with almond bits
the dates will bind the almonds to form a dough
press dough into the bottom of "floured" pie pan
set aside :)
2
to make syrup , place orange into your blender first
then add dates and blend
if needed , add small amounts of water to help everything mix well
set aside
3
to make filling , place sliced apples in a large bowl with raisins
toss with cinnamon and syrup
spoon filling into pie crust
will keep for two days in the fridge
for 16 servings , per serving: calories 230 , protein 5g , carbs 39g , fat 8g , sugar 21g
ani s simple wine tasting wraps
lay your tortilla flat & place 2 slices provolone so that one comes close to edge , add 4 leaves spinach , 2 thin slices bell pepper , 2 slices prosciutto and a thin strip of red onion lay all ingredients lenghtwise from top to bottom to the left side of your tortilla with the 2nd slice of provolone almost touching the right edge
roll from left to right & secure with toothpick
repeat with second tortilla
place both in microwave & nuke for 1 minute to wilt spinach & gently melt cheese
slice into 1 or 2 inch pieces , place in tupperware & take with you to the nearest winery ! goes great with black seedless grapes !
if onion bothers you omit , these are awesome either way --
animal cracker cookies
over small bowl , sift together the flour , baking powder , salt , nutmeg and mace , set aside
in bowl of electric mixer beat butter on high speed for 2 minutes
reduce the speed to medium , slowly add sugar and beat for 2 minutes , stopping the mixer occasionally to scrape down sides of bowl
add the egg and vanilla and beat for 1 minute , again stopping once to scrape down the sides of the bowl
stop the mixer and add half of the flour mixture
eat on low speed until most of the flour has been absorbed
add remaining flour and beat until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl , 2-3 minutes
turn dough out onto a work surface and divide into 2 equal balls
shape eacy into a disk and wrap separately in plastic wrap
refrigerate for at least 2 hours or up to 2 days
let the dough stand at room temperature for 5 minutes
place each dough disk between 2 clean , large pieces of plastic wrap
roll out dough to 1 / 8 inch thickness remove plastic wrap and place the dough on a floured work surface
lightly dust the top of dough with flour
preheat oven to 350
line several baking sheets with parchment paper
dip cookie cutters into flour just before using and cut out the shapes
bake cookies until very light golden brown , 14-16 minutes
transfer to wire rack and alow to cool to room temperature
animal crackers
blend oatmeal in blender, add next 4 ingredients in bowl with oatmeal, cut in butter and mix in buttermilk, roll thin layer and cut in shapes, bake at 400 10 minutes, yum yum
animal style skillet potatoes  sp5
first , start caramelizing the onions: heat 2 tablespoons oil in a large skillet over medium heat for 1-2 minutes
place the onions in the skillet and let cook , without stirring , for 5-8 minutes , until the bottom sides have started to brown
once the bottom sides have started to brown , reduce the heat to low and continue cooking , stirring occasionally , until the onions are thoroughly browned , about 20 minutes
after the onions have been cooking for about 15 minutes , start cooking the potatoes
heat remaining 2 tablespoons oil in a separate skillet over medium heat for 1-2 minutes
add potatoes and cook , covered , until the potatoes are easily pierced with a fork , about 15 minutes
stir occasionally
stir the thousand island dressing into the potatoes and stir gently to coat
tear each slice of cheese into four pieces and place on top of the potatoes
place the lid on the skillet and cook 1-2 minutes , until the cheese has melted
top with caramelized onions and serve
anina s kenyan pilau
preheat the oven to 350
put 1 cup water in a 2 quart saucepan and with the black eyed peas and bring to a full boil for five minutes
while the peas are boiling , peel and cut the onion , wash the rice and drain , and bring 16 oz
water to a boil with the bouillon cube in a separate saucepan
drain the black eyed peas and put them in a bowl
add the oil to the saucepan that had the black eyed peas and set the range to medium heat
add the onion to the oil
once the onions get soft , add the salt , cloves , cinnamon , cumin and crushed cardamom
stir frequently for about 3 minutes while the smells of kenya fill your home !
add the garlic and stir for another 3 minutes
add the black eyed peas and mix well with the spices
add the rice and stock from the bouillon cube
turn the heat up to high until the mixture boils and then turn it to medium-low
stir gently until most of the water is absorbed
add the raisins and stir
transfer the mixture to a covered dish
cover the dish with aluminum foil to make a tight seal first , then put the cover on
cook for 45 minutes on 350
anisbroetli  aniseed biscuits
break the anise seeds down a little in a spice grinder or mortar and pestle so they are not so chunky
cream eggs and sugar
add kirsch , ground aniseed , and salt
add flour and knead to a dough
you may need a little extra flour to get it to the right consistency
roll out the dough to 1cm thick on a floured surface
using cookie cutters , cut out shapes , make decorations on them using shortbread moulds
place on baking paper on an oven tray
bake at 160 degrees celcius for 20 minutes
the biscuits should not brown but stay light in colour
anise   honey biscuits
pre-heat oven to 425 degrees, line a baking sheet with parchment or a silicon-baking mat, in a large bowl , combine the flour , baking powder , and salt, cut in the cold butter with a pastry blender or two knives, stir in the anise seed, make a well in the center and pour in the milk and honey, stir to form a soft ball, knead a few times on a floured board, pat dough into a rectangle about 1 / 2 inch thick, cut into 1 1 / 2 inch x 2-inch squares with a knife, bake 10 - 12 minutes at 425 degrees , until golden brown
anise almond loaf     bread machine
in bread machine pan , place first eight ingredients in order suggested by manufacturer
select basic bread setting
choose light crust color and loaf size if available
bake according to bread machine directions
just before the final kneading , add almonds
anise balls
cream together crisco , sugar , eggs and anise oil, add flour and baking powder, mix well, refrigerate 1 hour, drop by small spoonfuls onto greased cookie sheet, bake at 350 degrees for 15 minutes, i like to frost them with a french vanilla or buttercream frosting, if i am using frosting from a can , i frost them when ready to eat, at christmas , i use red or green frosting
anise biscotti
preheat oven to 325f
coat baking sheet with non-stick spray or parchment
in a medium bowl , combine flour , sugar , anise seeds , baking powder , baking soda , and salt
whisk together egg equivalents , lemon zest , and lemon juice , and add to the dry ingredients
mix well
working on a floured surface , shape dough into two logs , each about 14 inches long and 1- 1 / 2 inches thick
set the logs on prepared baking sheet , at least 4 inches apart
bake for 20 to 25 minutes , until firm to the touch
transfer the logs to the rack to cool
reduce oven temperature to 300f
cut the logs diagonally into 1 / 2-inch-thick slices , using a serrated knife and a gentle sawing motion
stand the slices on their sides on the baking sheet and return to the ov en
bake for 40 minutes
remove from oven and cool completely before storing
biscotti will crisp as they cool
store , in an air
-tight container , up to one month
anise candy
boil sugar , syrup and water until hard crack stage when dipped in cold water, remove from heat, add flavoring and food color, shake pan to mix , do not stir, pour onto a cooking sheet and cut at once
anise carrots
cook / steam carrots in salted water until crisp-tender
drain
meanwhile , in a small saucepan , saute onion in the butter until they are soft and translucent
return cooked , drained carrots to saucepan with the sauteed onions
add anise and preserves
toss to coat well
season with salt and pepper to taste
anise coffee and ice cream
measure coffee and anise seeds into a filter-lined coffeemaker basket, pour water into water compartment, place pot on heating element, let water drip through basket into pot, meanwhile , carefully cut ice cream from package and cut into 8 long pieces, place ice cream into cups, pour about 1 / 4 cup of coffee around ice cream, serve immediately
anise cookie sticks
preheat oven to 350, cream butter and cream cheese, add sugar gradually, beat in eggs one at a time, add rest of ingredients and mix well, divide dough into 2 rolls the length of the cookie sheet and 1 1 / 2 inch wide, bake 25 minutes until light brown, remove from oven and cut into slices about 3 / 4 inch thick, place on cookie sheet cut side down, return to oven and bake 10 minutes until toasted and crisp
anise cookies
stir all ingredients
roll in balls about walnut size bake in oven at 400 remove from oven dip into sugar and cinnamon
anise easter bread bread machine loaf
place in order of your manufacturers instructions for your bread machine, place on sweet bread setting , light crust, checking as mixing that it forms a smooth slight tacky ball of dough, if dough is sloppy , add a tsp , flour at a time, if dough is too hard like , add a tsp milk , at a time, although at this time i did not have to adjust my dough upon mixing, remove when completed baking , to a wire rack, cool thoroughly before cutting with a serrated bread knife , or before storing
anise marinated fruit bowl
place anice seed in the center of an 8 inch piece of cheese cloth
bring edges together , tie with string
for marinate , in a small sauce pan , combine the anise seed bag , water , sugar and lemon juice
bring to a boiling point stirring til dissolves
cook uncovered , over medium heat for 5 to 7 minutes or until golden and the consistency of thin syrup do not remove bag
cool syrup slightly
pour over prepared friit
toss lightly til fruit is coated
marinate in frig several hours or over night
remove bag and serve
anise milk
bring just to a boil milk and crushed anise seed, stir in sugar and simmer on low heat about 5 minutes, combine cornstarch and water, stir into milk mixture and simmer an additional 5 minutes , stirring constantly, strain and serve immediately
anise milk   anijsmelk
heat milk to boiling point , taking care not to scorch, add sugar and anise, serve either hot or cold
anise oil peppernuts
cream butter , sugars and eggs, add remaining ingredients, roll into snakes, cut into bite size pieces, bake at 350 for 10-15 minutes
anise pears
in a saucepan , combine water , sugar , lemon juice , and aniseed
bring to a boil over medium heat , stirring occasionally
add pears
when water returns to a boil , reduce heat slightly , cover saucepan , and simmer until pears are just tender , about 6 to 10 minutes
cool slightly , then place in a shallow bowl and chill
anise pizzelles
melt and cool margarine, beat eggs until foamy, add sugar , cinnamon , flavorings , oil , and margarine , mix well, add flour mixed with baking powder gradually, cook on iron following manufacturers instructions
anise pound cake
preheat oven to 350-degrees f, grease and flour 10-inch tube or bundt pan, in a small bowl sift together flour and salt and then set aside, in a large mixing bowl , cream butter with sugar , vanilla and anise seed, add eggs , one at a time , mixing well after each addition, add dry ingredients alternately with sour cream to mixture and beat well, pour into prepared pan, bake for 1 hour or until cake is golden and springs back when touched with fork
anise rye bread
boil water , caraway and anise seeds for 5 minutes, when warm add molasses , brown sugar , and shortening, add yeast, mix in flour and salt, let rise 1-1 / 2 hours in a warm place, add rye flour gradually, if sticky add more flour, rye soaks up water slower than regular flour so hold off a scooch, let rise again, form into 2 loaves, let rise, bake at 375 degrees fahrenheit for 45 minutes
anise seed borrachio cookies
place the anise seeds in a small bowl with the rum
set aside to marinate overnight
in a medium bowl , cream together the butter , sugar and vanilla until smooth
stir in the anise seed and rum
mix in the egg
combine the flour , salt , baking powder and cloves
stir into the butter mixture until well blended
cover and refrigerate until chilled , about 1 hour
preheat the oven to 350 degrees
on a lightly floured surface , roll the dough out to 1 / 8 inch thickness
cut into desired shapes using cookie cutters
place cookies on a greased cookie sheet
bake for 10 minutes in the preheated oven , or until golden brown at the edges
cool for a few minutes on baking sheets before removing to wire racks to cool completely
anise tea  shai ma yansoon
combine ingredients into a teapot and bring to a boil, once boiling point is achieved , let boil for 5 minutes, pour into your favorite tea cup and enjoy !
anise almond biscotti
to toast almonds , preheat oven to 350=b0f
spread almonds in a single layer on a baking sheet and toast , turning occasionally , for 10 minutes
set aside to cool , then roughly chop
sift together flour , baking powder and salt in a small mixing bowl
set aside
cream butter and sugar with an electric mixer in a large mixing bowl until fluffy
then beat in eggs and vanilla
gradually add flour mixture , mix until combined , then stir in chopped almonds and anise seeds
dough will be stiff
transfer dough to a lightly floured work surface , then , using your hands or a rolling pin , shape into one long roll , about 3 inches by 13 inches
line baking sheet with parchment paper or aluminum foil
transfer dough roll to baking sheet , flatten slightly , then bake until golden brown , about 35 minutes
remove from oven--do not turn oven off--and set aside until cool enough to handle , about 15 minutes
using a serrated knife , cut roll , on the diagonal , into 1 / 2 inch thick slices
place slices flat on baking sheet and bake , turning once , until golden brown , about 5 minutes per side
do not over bake: biscotti will feel soft in the middle but will become crisp and hard as they cool
allow to cool completely on pan
biscotti will keep in a sealed container for up to 4 weeks
anise almond cookies
heat oven to 350 degrees, mix flour , almonds and salt , set aside, beat butter and sugar until creamy, blend in egg and extract, gradually mix in flour mixture, drop by rounded tablespoon onto ungreased cookie sheet, bake 10 - 12 minutes until golden brown
aniseed chicken
heat cooking oil in wok or large frying pan on medium-high
cook chicken , in 2 batches , for about 3 minutes per side until lightly browned
remove from wok
add garlic and ginger to same wok
heat and stir for about 1 minute
add next 6 ingredients
bring to a boil on high
reduce heat and then add chicken
cover and cook for 10 to 15 minutes until chicken is no longer pink inside
remove and discard star anise
stir water into cornstarch in small bowl until smooth
stir into chicken mixture
heat and stir for 1 to 2 minutes until sauce is boiling and thickened
serve over your favourite rice
this recipe also freezes very well
freeze it with your favourite fried rice for an asian microwave tv dinner , or use leftovers in your favourite egg roll recipe !
aniseed cookies
grease and flour baking sheets, beat egg yolks , powdered sugar and salt in a large bowl until pale and creamy, beat egg whites until very stiff, fold into egg yolk mixture, siftflour , baking powder and aniseed onto egg mixture, fold in quickly but thoroughly, fill a pastry bag fitted with a plain nozzle with cookie mixture, pipe in small rounds onto prepared baking sheets, let stand overnight to dry out, preheat oven to 325f, bake cookies 20 minutes, cool on rack
anisette cookies
preheat oven to 350 degrees fahrenheit
in a large bowl , beat eggs
blend in vegetable oil , orange juice , almond extract , vanilla extract , lemon extract , and anise flavoring
sift the flour with the sugar and baking powder
add the flour mixture to the egg mixture
the dough will probably be sticky
add additional flour until dough no longer sticks to your hands and can rolled
pull off a piece of dough about the size of a walnut
roll it into a rope and shape it into a knot
place finished knots 2 inches apart on an ungreased cookie sheet
bake at 350 degrees fahrenheit for 15 minutes
bottoms should slightly brown
cool cookies on a wire rack
if desired ice with confectioner's sugar icing