formido/recipes-20k huggingface dataset:
ale 8 cake
preheat oven to 350 degrees, mix flour and sugar in a large bowl-set aside, mix butter , cocoa , and ale 8, bring to a boil , but do not boil, pour hot mixture over flour and sugar, mix well, add buttermilk , eggs , soda , and vanilla, beat until smooth then add marshmallows, bake for 30-35 minutes, topping, mix together 4 oz of ale 8 , butter , cocoa, bring to a boil, pour over confectioner's sugar, beat until smooth, pour over cake while hot
ale and cheddar soup
in a large saucepan , heat butter over medium-high heat, add bacon and saut for 1 minute, add onion, saut for 2 minutes or until tender, add flour, reduce heat to medium, cook for 30 seconds , stirring constantly, add stock and ale, increase heat to high and bring to a boil, add potatoes, return to a boil, reduce heat and simmer for 20 minutes or until potatoes are tender, transfer soup in batched to the food processor and process until smooth, add cheese and stir until melted, stir in cream , salt and pepper, taste and adjust seasonings
ale braised corned beef with horseradish gravy  swedish style
heat nonstick dutch oven over high heat
sprinkle meat with pepper and brown in oil on all sides , about 6 minutes
remove meat & set aside
lower heat to medium and add diced onion , diced carrots , celery , brown sugar and thyme to pot drippings
cook stirring until soft , about 7 minutes
lower heat , add ale and mustard and cook 1-2 minutes , scraping up browned bits from bottom of pot
return meat to pot , cover and cook over low heat about 3-1 / 2 hours
keep heat just below simmer
don't let it boil
add cabbage , remaining sliced carrots , quartered onions and continue cooking covered until vegetables and meat are tender , about 40 minutes
remove meat and let stand 15 minutes before slicing
remove cabbage and large vegetable pieces with a slotted spoon and place on serving platter and keep warm
reserve pan juices for gravy
horseradish gravy:
strain and skim fat from pan juices
in pot over medium heat , combine 1 cup strained pan juices with milk , horseradish , mustard , thyme and pepper
dissolve cornstarch in 2 t
reserved horseradish liquid
stir cornstarch slurry into pan mixture and cook , stirring until mixture boils and thickens slightly , 2-3 minutes
remove from heat and stir in chopped parsley or chives
serve gravy with sliced meat and vegetables
kiss me , i'm swedish & happy "svenskarnas dag"
ale d pork and sauerkraut
place sauerkraut in sow cooker, sprinkle sugar evenly over sauerkraut, pour beer over all, place pork , fat side up , on top or sauerkraut mixture, sprinkle evenly with salt , garlic powder , pepper , and paprika, cover, cook on high 6 hours, remove pork to serving platter, remove sauerkraut with slotted spoon, arrange around pork, spoon 1 / 2 to 3 / 4 cup cooking liquid over sauerkraut , if desired
alea s corned beef and cabbage soup
add the broth , chopped potatoes , onion , and garlic to a large pot
bring to a boil , reduce flame and simmer until potatoes are fork tender
add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts , approximately 3-5 minutes
will you be taking advantage of the great sales on cabbage ? if so , what will you make with your cabbage ?
alea s meat lover s hashbrown casserole
preheat oven to 350f grease a 13x9-inch pan
in a medium bowl , beat eggs
add cottage cheese and spices to eggs and stir to combine
in a large bowl , combine hash browns , 1 cup cheddar cheese , 1 cup mozzarella cheese , ham or sausage , and onions
pour egg mixture over the hash brown mixture and stir to combine
spoon hash brown mixture into the greased casserole
sprinkle remaining cheese , bacon , and parsley over the top
bake at 350f for 1 hour or until an inserted knife comes out clean
let sit for 5-10 minutes to set before serving
i usually make my hash brown casserole for sunday brunch
i serve it with fresh fruit
if my son gets his way , i will also serve it with a side of bacon
aleecha vegetable stew
boil the cabbage until softened
fry onions in butter until translucent
add curry powder - cook for 1 minute
add 1 / 4 cup water to the onion mixture , cook for 5 minutes add carrots and potatoes and cook 15 minutes add cauliflower , cook 5 minutes add cabbage , cook for 15 minutes
serve
alegra s six week muffins
in a very large bowl mix raisin bran , sugar , flour , soda , and salt
add eggs , buttermilk , and oil
this batter will keep 6 weeks in your refrigerator
bake as you need them
i bake them all and freeze them and when i want one i place in the microwave for about 3 minutes taste like you pulled out of the oven
as you're ready to use fill muffin tins 2 / 3 full and bake at 400f for 15-20 minutes depending on tin size
aleid s mexican fish roll up tortillas
saut the onion in the olive oil in pan , add the soy sauce , sambal and sweet and sour sauce
add the fish and simmer for 15 minutes , add more soy sauce according to preference and the dissicated coconut and the coconut meat
simmer for several minutes more
put spoonfulls into the middle of tortilla's and roll them up , tucking in the ends as you go to make little parcels
line up the packages in an oven dish , sprinkle grated cheese over the top , put into a hot oven for about 20 minutes until hot
serve with fresh crisp salad and white rice
if you can't get it i think that most hot pepper / chilli sauces could be used as substitute
yes , you can make this mild enough for the kids to eat too !
alessandro s secret spinach
in small saucepan , bring the chicken broth to a boil and cook until it has reduced to 6 tbs
set aside
remove stems from spinach and blanche in boiling water and salt
drain spinach until cool enough to handle
squeeze excess water from spinach
in saute pan cook garlic in olive oil until golden brown
add pepper flakes , spinach and reduced chicken broth
stir and cook until heated through
season to taste
alessi s tiramisu
zabaglione cream: in the top part of a double boiler , beat eggs and sugar together until the mixture is pale yellow in color
in the bottom part of the double boiler , bring water to a boil then reduce heat to simmer
place egg yolk mixture over water and gradually add marsala , beating continously
scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed
transfer to bowl , cover and refrigerate 30 minutes
whip cream with 2 tbsp
sugar until soft peaks form
fold in mascarpone and zabaglione and mix until well blended
cover and refrigerate 1 hour
in a separate bowl , mix espresso , 2 tbsp
sugar , brandy and vanilla
arrange cookies on the bottom of a 9" by 13" pan
carefully spoon about 1 tbsp
of the coffee mixture over each cookie so they are well saturated but not falling apart
spoon 1 / 2 cheese mixture over cookies and sprinkle with 1 tbsp
cocoa
repeat one more time ending with cocoa
cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture
garnish and serve
aletria  a antiga  sweet angel hair pasta
place water , milk , salt , sugar , cinnamon stick , butter and lemon peel in a pot and bring to a boil
remove 1 / 2 cup of this , so you can very slowly beat in egg yolks , and set aside
now you may add in your angel hair pasta , and bring to a boil , reduce heat keep stirring at all times , if it looks like its getting to dry add in some mor hot milk
half way through your cooking add in the 1 / 2 cup of milk with the yolks that you had put aside , and stir till cooked
pour everything into a platter not forgetting to remove the lemon peel and cinnamon stick , and spread evenly
let cool , then decorate with cinnamon powder to your liken
alex goh s basic sweet bun dough
mix flours , milk powder , yeast and sugar in a big bowl
add the egg and cold water and mix to form a dough
add in the butter and salt and knead till a smooth dough forms
this takes a while
at first the dough will be greasy and seem as if there is too much butter in it
but as you knead and knead and knead , it will eventually get to the point you want it to be
cover with clingwrap and let rise for about 1 hour or till doubled in size
preheat oven to 380 farenheit
divide dough into portions of 50 or 60 gm each
shape into balls and leave it to rest for abt 10 minutes roll out dough and wrap with desired fillings
shape as required and let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size
brush dough with egg wash , or milk , if you want it to be less brown , and bake till golden brown and cooked
immediately brush with melted butter after taking it out of the oven and cover with a tea cloth to give it a soft crust
alex guarnaschelli s mother chicken with bbq
prepare the barbeque sauce:
in a medium saucepan or a large high-sided saute pan , combine the ketchup , cider vinegar , worcestershire sauce , soy sauce , light brown sugar , dark brown sugar , dry mustard , dijon mustard and chili powder
whisk to blend
bring to a simmer over medium heat
add the ginger , garlic and lemon slices and stir to combine
simmer until the vinegar mellows slightly and the flavors start to meld together , about 20 to 25 minutes
remove from the heat and allow to cool
discard the ginger pieces
preheat the oven to 350 degrees f
position the rack in the lower third of the oven
line a baking sheet with foil
season the chicken parts on both sides with salt , to taste
pour about 1 1 / 2 cups of the barbeque sauce into a large bowl
reserve the remaining sauce on the side
submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices
the chicken should all be in a single layer with a little space between them
if additional space is needed , use the second baking sheet
brush with barbeque sauce
put the baking sheet in the oven and bake , undisturbed , for 20 minutes
remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side
use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl
do not reuse that bowl or brush again
return the sheet to the oven and cook for an additional 15 to 20 minutes
poke a thigh with the
and not pink
turn the broiler on and broil for a minute until the chicken is charred on top
warm the reserved barbeque sauce in a small saucepan over low heat
pour into a serving bowl
transfer the chicken to a serving platter and serve immediately with the warm sauce on the side
alex s favorite beef and cheese pie
brown beef , onion and green pepper
drain fat off
add tomato sauce , green beans and garlic salt
simmer 10 minutes
while the beef mixture is simmering , spread separated crescent rolls into a pie plate , pressing edges together to make a thin crust with an edging around the rim
mix 1 cup cheese with beaten egg , spread on bottom of crust
pour in beef mixture
sprinkle with paprika and parsley
spread 1 cup cheese on top
bake at 375 degrees fahrenheit for 25 minutes , or until bubbly and cheese begins to brown
remove from oven
let stand for 10 minutes
alex s heavenly snapper fillets
rub olive oil on the fish and marinate fish in lemon juice and a drop of white wine vinegar
let fish marinate for 20-30 minutes
meanwhile , saute rest of ingredients in butter except for the onions and basil leaves
heat broiling pan and place fish in the pan with the onions and tomatoes
broil until half way done , about 8-10 minute and place basil leaves on top of fish and tightly cover pan with foil
now bake on middle rack of oven at 400 degrees for another 8-10 minutes
serve with pasta
alex s lemon cream cheese butter cake
beat cream cheese , butter and lemon rind together until smooth ,, add sugar and beat until light and fluffy, beat in eggs one at a time ,, stir in flour in two batches ,, beat lightly ulntil smooth, spoon into well greased 20cm ring or baba tin, bake in moderate oven for 30 minutes ,, reduce heat to moderatle slow and bake for a further 30 minutes, let stand in tin 10 minutes , then turn onto a wire rack, when cold top with lemon glaze, lemon glaze:, sift icing sugar into bowl ,, beat in enough lemon juice to give a less than pouring consistency, cake will freeze well for up to 2 month, freeze without glaze and top with glaze several hours before serving
alex s lemon shake
mix lemon juice and sugar, stir in yogurt until smooth, pour in in club soda , and stir completely, serve immediately over ice
alex s mexican spice mix
mix all of the spices together and store in an air tight jar
alex s old fashioned apple pie
to make the crust
mix salt and flour well
mix butter and lard
cut the half the fat mixture into the flour with a pastry cutter or 2 butter knives
when it is well mixed it will be about the same grain as cornmeal
add the rest of the fat mixture and cut in until it has about pea sized grain
sprinkle about 4 tablespoons water over the dough and mix lightly until it form a ball
do not overwork once you add the water
divide in half and roll the dough out into 2 rounds about 1 / 4 inch think
preheat oven to 450 degrees
place one round into a pie plate
peel and slice the apples and put them into a bowl
in another bowl mix the sugar salt cornstarch and spices
sift the sugar mixture over the apple mixture and mix well
place the apple mixture into the pie crust
dot with butter and sprinkle with lemon and vanilla
only add the lemon rind if the apples are bland
wet the edges of the crust and place the second round over the pie to form the top crust
make some slashes to allow steam to escape or do as i do an make a few cuts with a miniature cookie cutter pinch and trim the edges
sprinkle with cinnamon sugar and bake for 10 minutes
reduce heat to 350 degrees and bake until done 35-40 minutes
alex s salsa
combine all ingredients in a food processor and -- uh -- process
alex s vegan chocolate chip cookies
preheat oven to 350 degrees f, cream together shortening and sugars until light and fluffy, blend in soy milk and vanilla, in a seperate bowl combine dry ingredients, add dry ingredients to creamed mixture and mix to combine, fold in chocolate chips, drop by rounded tablespoons onto ungreased cookie sheets, bake at 350 degrees f for 8-10 minutes
alex s vegan mushroom gravy
saute onions in 2 tbsps oil in a medium skillet on medium heat until they begin to soften , 2-3 minutes
add mushrooms and continue to saute until mushrooms are softened , 2-4 minutes
set aside and keep warm
in a medium sauce pan , heat 1 / 2 cup of oil over medium heat
add flour and bubble for 1-2 minutes stirring constantly
whisk in stock , bouillon , or soymilk along with soy sauce and pepper
cook until thickened and bubbly , whisking out lumps
stir in the mushrooms and onions and heat through
serve
alexa s cilantro ginger flank steak
whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish
add steak and turn to coat
let stand 1 hour at room temperature or cover and refrigerate overnight , turning occasionally
prepare barbecue or preheat broiler
drain marinade into small saucepan and bring to boil while stirring
grill or broil steak about 5 minutes per side for rare
transfer steak to platter
let stand 10 minutes
thinly slice steak across grain
pass marinade as sauce
alexander cocktail
in a blender , mix until smooth the cream , cognac , crme de cacao , sugar and lime zest
place a spoonful of crushed ice into each of 6 shallow cocktail or champagne glasses
pour the cream mixture over the ice and sprinkle with ground cinnamon
serve immediately garnished with cinnamon sticks as stirrers
alexander espresso
break out your espresso machine for this one or just make really strong coffee with
a small amount of water
break cinnamon stick into small pieces and add to hot espresso
allow to cool for 1 minute
add creme de cacao and brandy , and stir
gently
pour into cute demitasse cups
float some cream on top of each cup
for looks , garnish with grated chocolate or fancy chocolate curls
alexander s orzo and wild rice salad
for dressing: dissolve vinegar , lemon juice , garlic and sugar with a hand whip, fold in the mustard , basil , salt and pepper, slowly add oils , while whisking vigorously, refrigerate, use only 1 / 2 cup of dressing for salad, place all other ingredients in a mixing bowl and mix well, serve ice cold , 38-40f shelf life mixed is two hours
alexander s spaghetti carbonara
dice 1 / 3 cup prosciutto ham , add chopped onion and saute in 2 tbsp
olive oil
in the meantime , cook up a generous helping of spaghetti for one
spice the prosciutto and onions with the parsley , oregano and red pepper and stir fry until golden , then add the cooked spaghetti and stir fry to blend
add a beaten egg and continue to stir
add parmesan cheese and serve
alexanders twilight
fill a tall glass 2 / 3 full with ice, add vodka , triple sec and fill glass to near top of ice with sprite, top with pineapple juice and float the cherry wiskey, garnish with the citrus twist
alexandra soup
scald the barley, wash the lentils, put barley and lentils into a pan, add water , butter and onion, bring to the boil and simmer for 1 1 / 2 hours, add tomato puree and cook for 20 minutes longer, sieve soup, reheat , season with salt and pepper and add milk if desired
alexandra s feta pasta
preheat oven to 350
begin boiling water for pasta
in a large skillet , saute chopped onion in olive oil
put spinach in a microwave-safe dish and heat until you can press out most of the water- this was about five minutes at 80% power for me- much easier if you remember ahead of time to put frozen bag of spinach in the fridge the day before , then just heat and press out water
once onions are soft , add tomatoes and spinach , stir gently , and turn to medium low
drain pasta when cooked , scatter half in a 9x13 dish
add half the veggie goop , half the crumbled feta , and the cream
add salt and pepper
stir
repeat with the second half of ingredients
stir lightly
cover all with a coating of grated parmesan
bake about 30 minutes , lightly covered with foil
alexandras famous brownies
before you begin , take a 9x9 baking pan and spray pam , or butter and flour your pan
you can lay waxed paper on the bottom , these are going to be going
you wont need it but to protect it from being scratched
set oven to 350f
first , step to creating these wonderful brownies is to melt your dark chocolate and milk chocolate in microwave or double-broiler until creamy and smooth
second , while your chocolate is melting , mix the betty crocker low fat brownie mix with the 2 egg whites , 1 / 4 cup olive oil , and 1 / 4 cup water
mix until combined
thirdly , combine the melted , creamy chocolate mixture into the betty crocker low fat brownie mix until combined
do not over mix
fourthly , pour your brownie mixture into your 9x9 pan and bake for until you can stick a toothpick in the middle and it is still gooey that the toothpick will pick up some crumbs , not completely covered in mixture
it may vary with your oven , you want the outside cooked , inside to look a little wet
last , leave your brownies in the pan over night , or if your are serving the right away , wait about 30 minutes
the best way to eat these brownies !
take a slice from the middle , and take some homemade whip cream , or low fat ice cream or frozen yogurt and put it on your warm brownie
watch it melt a second to infuse its luscious vanilla temptation the melt into your chocolate decadence
when you feel your mouth water , take a spoonful and breather in , and enjoy !
these will be the best brownies you ever tasted !
make them for your loved ones , family , and friends
they will always want you to make them , and keep some of them for you
they go fast , so i suggest you make more then you thought , they are that light and fluffy , you wont feel bad about these brownies
god blessed me to cook , and i am sharing it with you and the world
god blessings and i hope you love it and enjoy !
alexandria salad
mix the orange juice and jello in a sauce pan, and heat to boiling, cool and then add the buttermilk, refrigerate and chill until set, in a bowl mix remaining ingredients , stirring, to dissolve the sugar, serve the salad with a dollop of the mayo / sour cream mixture, you may want to, "frost" the top of the salad with this mix if not placing in a mold
alexandrian style liver  kebda eskandarani
chop up liver into small pieces
combine garlic , cumin powder , ground coriander , salt , chili powder and green chilis
in a food processor until they form a paste
add the mixture to the liver and let it sit for 15 minutes
in a medium pan heat the oil and add the liver a little bit at a time
add the lime juice and cook for 15 minutes
alexis apple crunch
first take the apple and cut the top, then add nonpareils sprinkles
alfajor de maicena  cornstarch alfajor
combine first 7 ingredients until forming a smooth dough, roll the dough in 1 / 4 inch, cut in 2 inches diameter circles, bake them a 350 degrees for 15 minutes, do not brown them, let cool and spread dulce de leche
alfajores
first of all cook the condensed milk
i prefer to do it in a pressure cooker
i find it safer
here is what i do
fill the pressure cooker with water to cover the condensed milk can inside
place the cooker on the stove top and when it starts to boil count the time
30 minutes is enough
let it cool completely
it is very dangerous to open the can when it is hot
the hot sweet mixture inside will come out like a jet and it burns very badly
for the biscuit:
cream butter with sugar , egg and yolks in an electric mixer using the whisk attachment
in another bowl mix flour , honey , bicarbonate of soda , baking powder and vanilla
mix this into the butter mixture
work the dough until smooth
let it rest for 30 minutes
on a floured board and using a rolling pin , roll the dough to a half cm thickness
with a round biscuit cutter , cut biscuits and place on a prepared baking sheet
bake for 10 minutes in a medium oven
they should be light brown when done
let it cool on a wire rack
when the biscuits are cold , spread some of the "dolce de leche" and cover with another , making a sandwich
set aside
melt the chocolate by placing it in a bowl over hot water , not boiling water
after the chocolate has melted bring it to the right temperature for coating
drop each biscuit in the melted chocolate , lift with a fork , taking care to take off all the excess
place the covered biscuit on parchment paper and let it dry
enjoy !
alfajores  an argentinean dulce de leche sandwich cookie
cream butter for a minute , add sugar and beat until fluffy, add egg and egg yolks , one at a time , beating well, beat in vanilla and lemon rind, in a separate bowl , sift together cornstarch , flour , baking powder and salt, add to mixture and mix well, drop batter by small spoonfuls onto well buttered baking sheet, try to keep your cookie size uniform as it will make building sandwiches easier, bake at 350 degrees for 15 minutes, remove immediately, sandwich the cookies together with sweet milk dessert
alfajores de maizena
beat the butter until creamy
add the sugar gradually , beating until the mixture is light and fluffy
add egg yolks , one at a time , beating well after each addition
beat in the vanilla and lemon rind
sift together the cornstarch , flour , baking powder and soda
gradually add the dry ingredients to the butter mixture , beating until thoroughly combined
drop the batter by small spoonfuls onto well buttered baking sheets
leave enough space between the cookies because they will spread
bake in a 350 degrees oven 15 minutes
immediately remove from the baking sheets and let cool
when cool , spread some dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies
squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides , and roll the sides in the grated coconut