formido/recipes-20k huggingface dataset:
augie oliver s italian sausage
to prepare casings: let casings soak in cool water about five minutes to remove salt on outer surface and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water
remove casing from faucet and gently squeeze out water
cover rinsed casings and refrigerate until ready to use
first grind meat coarsely , incorporate seasonings evenly , and re-grind
fill the casings using the sausage horn attachment and make links by twisting the sausage where you wish the links to be
four inches is a good size for a regular serving , smaller links may be made for appetizer servings
to cook , place the sausage in large saucepan or dutch oven in a single layer
add a little water or broth , cover and heat
to a low simmer
maintain a low simmer until the sausage is heated through and cooked thoroughly , approximately 15 minutes
drain and let rest for about 15 minutes before slicing
serve while still warm
august sunset mocktail
in a cocktail shaker filled with ice , combine juices, shake to mix, strain into a martini glass and garnish with a pink grapefruit slice
augusta hopping john
sort and wash peas
place in a dutch oven
cover with water 2 inches above peas
let soak 24 hours
drain , return to dutch oven
add 4 cups water and 1 teaspoon salt
bring to a boil
cover , reduce heat , and simmer 1 hour and 30 minutes or until tender
set aside
place ham hocks in a medium saucepan
add water to cover
bring to a boil
cover , reduce heate , and simmer 40 minutes or until meat is tender
remove from bone
coarsely chop meat
you can do this at the same time that the peas are cooking
add chopped meat , remaining 1 cup water , remaining 1 teaspoon salt , bacon , and next 3 ingredients to peas
stir well
bring to a boil
cover , reduce heat , and simmer 30 minutes or until rice is tender , stirring occasionally
to serve , spoon into individual serving bowls
top each serving with tomato , green onions , and cheese
auld alliance  potted french blue cheese and scotch whisky pate
add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste
now add the whisky drop by drop , and stir into the creamed blue cheese
continue adding whisky for as long as it is still incorporated into the cheese and it makes a firm cream
season with freshly ground black pepper to taste and pack into ramekins
chill well before serving and serve either as an unusual pt for a starter or as a savoury dish to end a meal
serve with toast , crackers , water biscuits or oatcakes , and fresh watercress
aunt abbie s deviled eggs
cut eggs in half, mash yolks with melted better and pepper, add tartar sauce and mustard and mix well, stuff eggs with yolk mixture, sprinkle tops lightly with paprika, chill until ready to serve
aunt ada s carrot coconut cake
don't use canola oil , which is very thin
use sunflower or corn oil , or other cooking oil
crushed pineapple comes in 440g tins here in south africa: the 1 / 2 lb is what you will more or less have after draining lightly
you do not have to weigh the pineapple to be the exact weight given above
the trick is to let most of the liquid drain off by itself , but the pineapple should still be fairly juicy , so do not press on it -- just
i'm not sure whether you get the fine , unsweetened dessicated coconut in the usa
if not , use sweetened
it should not make a huge difference
preheat oven to 375 deg f / 190 deg c , and about 25 deg
f / 10 deg c less if you're using a fan / convection oven
grease a cake tin: i use a square one , about 7" - 8" square , which is about 23 cm square
line the bottom only with nonstick or wax paper , and grease the paper again
grease sides well
open the can of crushed pineapple , and let it drain in a sieve set over a bowl
leave until needed
if you have a fine processor blade , you could use that to grate the carrots , but a box grater normally has a side with finer holes: i use that
mix the flour , baking powder and spices in a bowl
i don't sift cake flour
beat the oil , eggs , vanilla and sugar very well in a roomy bowl , until creamy and lighter in colour
the sugar will not dissolve completely
stir in the flour , alternately with the rest of the ingredients: pineapple , carrot , coconut and walnuts
mix well with a wooden spoon or electric mixer
the batter is fairly runny
pour into the prepared tin
if using a square tin it's a good idea to cover the corners with pieces of foil to prevent burning
bake for about 1 hour 10 minutes or until a skewer inserted comes out clean
do this test , because ovens differ and your cake might need a few minutes more
turn out , and cool
topping: use any cream or creamed cottage cheese topping or icing
aunt agnes  broken glass cake
separately dissolve each package of jello / gelatin in hot water
stir until completely dissolved
refrigerate until firm--- then cut into cubes
soften plain gelatin in 1 / 4 cup of cold water and add hot pineapple juice until dissolved
cool then fold into whipped cream to which you have added vanilla and cream to
line spring pan with lady fingers
add jello / gelatin cubes to cream mixture and pour into spring pan
decorate top with
chill 6- 12 hours
remove sides from pan and serve in slices !
enjoy !
aunt agnes  chewies
bring sugar and karo syrup to a boil in a saucepan
add peanut butter and stir until it melts into the mixture
pour over the cereal in a large bowl and mix
spread the sticky mixture in a cake pan or casserole dish and let sit 5-10 minutes
cut into squares and serve
aunt agnes  garlic dill pickles
wash and pack your cucumbers in clean jars
add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic per quart
combine vinegar , water and salt and bring to a boil
pour or ladle liquid mixture into jars
wipe rims , place lids and screw on bands finger
process them in a boiling water bath for ten minutes
let cool undisturbed on a protected countertop until completely cool or overnight
store them for 21 days
put in refrigerator and let chill at least 24 hours before opening
aunt aileen s ratatouille
cook sausage links and set aside
using 2 skillets heat 2 t
olive oil in each
place 1 / 2 the onions , garlic and red and green peppers into each skillet
stir-fry the vegetables for 2 to 3 minute
remove one skillet from heat
add the eggplant to the remaining skillet and stir-fry the eggplant for 3 minutes
return second skillet to heat
add sliced zucchini and stir-fry 1 minute
season contents of both skillets with bay leaf , parsley , basil , thyme , salt and freshly ground pepper
slice the italian sausage and add some to each skillet , along with a portion of cubed tomatoes
spoon portions from both skillets into individual ovenproof dishes
top with a generous layer of mozzarella cheese
bake in a preheated 350f oven for 15 minute or until cheese is hot and bubbly
serve with hot french bread
aunt alta s crazy crust pizza
preheat oven to 425f
have ready a 12-14" round pizza pan with a rim , lightly greased with olive oil
combine flour , salt , oregano , pepper , eggs , and mikl until smooth
pour crust batter into the pan , tilting the pan to coat evenly
you want the entire bottom covered and it will appear to be very very low and thin
sprinkle cooked sausage all over the batter , then do the same with the garlic , onions , green peppers , and mushrooms if using , but do not add sauce or cheese yet
bake on a low rack in preheated 425 f oven for 25-30 minutes until deep golden brown
meanwhile mix together the sauce ingredients
when pizza is ready , drizzle the sauce over the pizza as evenly as you can and sprinkle cheese over the top , bearing in mind that if you add extra sauce / cheese the pizza will not be as crispy
bake another 10-15 minutes or until sauce is heated through and cheese has melted
cut into squares and serve , this is going to have a very thin crust and depending on how many toppings you added , might be a bit floppy so have a fork handy
aunt anita s no bake peanut butter krispies
stir sugars and karo together in sauce pan, bring to a boil, remove from heat and stir in peanut butter, mix well, add vanilla and cereal, roll into small balls
aunt ann s best oven roasted ribs
adjust oven rack to upper-middle position , and preheat oven to 250
mix sugar , paprika , pepper , garlic powder and salt in a small bowl
if using liquid smoke , mix mustard and liquid smoke in a small bowl
brush both sides of each slab with mustard , then sprinkle both sides with the dry rub
if using just mustard , brush directly on each slab , then sprinkle both sides with the dry rub
line a lg
jelly roll pan or other shallow roasting pan with a sheet of heavy-duty aluminum foil
place the pan on the oven floor , or bottom oven rack , making sure the foil covers the entire oven level
roast ribs until fork-tender- 2-3 hours for spare ribs , and 1 1 / 2-2 hours for baby-back ribs
remove foil-lined pan from oven , and pour off fat
transfer ribs to foil-lined pan , meat side down
turn on broiler
brush ribs with 1 / 2 the ah-so chinese style sauce
put pan under broiler until glaze bubbles vigorously
remove pan , turn the ribs , brush with the remaining sauce , and return to the
broiler until glaze bubbles vigorously
be careful , because they can burn
let stand 5-10 minutes
cut into individual servings , and serve
once the ribs are made she just soaks the racks to clean , and turns on the automatic cleaning system for her oven
aunt annie s bran muffins
preheat oven to 350f, whisk together the bran , sugar , salt & flour & baking soda, add the wet ingredients and mix lightly, bake for 20 minutes or till done, enjoy !
aunt annie s cheese ball
mix all ingredients except 1 1 / 2 c chopped pecans with mixer till throughly combined
form into two medium balls or one large ball
wrap in plastic wrap or wax paper and refrigerate till hardened
remove from fridge and undo wrap and roll in remaining crushed pecans
enjoy with assorted cracker , we like triscuits and club crackers best
aunt annie s chicken chili
heat 3 t, oil in dutch oven and saute chicken until no longer pink, remove chicken and wipe pot dry, heat remaining oil and saute onion , garlic , pepper and cumin 5 minutes, stir in chili powder , oregano , tomatoes , tomato sauce and beer, add chicken , cover and simmer for 20 minutes, add beans , corn and olives, simmer 15 minutes longer, stir in cilantro, top with cheddar and sour cream, serve
aunt annie s honey french dressing
mix dry ingredients together, blend in honey , vinegar , lemon juice , and onion with dry ingredients, add oil in steady stream while blending in a blender or with electric beater
aunt annie s pretzels
sprinkle yeast on lukewarm water in mixing bowl
stir to dissolve
add sugar , salt , and stir to dissolve
add flour and knead dough until smooth and elastic
let rise at least 1 / 2 hour
while dough is rising , prepare a baking soda water bath with 2 cups warm water and 2 tbs
baking soda
be certain to stir often
after dough has risen , pinch off bits of dough and roll into a long rope and shape
dip pretzel into soda solution and place on greased baking sheet
allow pretzel to rise again
bake in a 450 degree oven for about 10 minutes or until golden
brush with melted butter and enjoy !
toppings: after you brush with butter try sprinkling with coarse salt
or for auntie anne's famous cinnamon sugar , try melting a stick of butter in a shallow bowl and in another bowl , make a mixture of cinnamon and sugar
dip the pretzel into the butter , coating both sides generously
then dip again into the cinnamon mixture
aunt annie s sugar cookies
preheat the oven to 350
mix flour , baking powder , baking soda , salt and nutmeg together
in a large bowl , fully cream margarine and sugar together
add soured milk alternately with the dry ingredients to the creamed mixture
form dough into a ball , wrap and chill in the refrigerator for at least one hour
cut the dough into quarters and roll out one quarter at a time
i use a pastry mat to cut my dough out on
i have never had a problem with the dough being sticky , but you can lightly flour your work surface , if necessary
transfer the cut out cookies to an ungreased baking sheet
i like to sprinkle a little sugar on the tops of them before baking
my children like to put sprinkles on top first
or , you can leave them plain and put icing on afterwards
we have too big a sweet tooth here to eat them plain
bake in a 350f oven for 7-9 minutes
do not brown !
enjoy !
aunt ava s buttermilk spice cake
preheat your oven to 350degrees
grease and flour a 9 x 13 pan or 2 8in
round cake pans
measure all ingredients into a large mixing bowl
blend for 30 seconds on low speed
scrape sides of bowl down
blend on high speed for 60 seconds , scraping bowl occassionally
pour into prepared pans
smack pans gently on counter to get rid of any air bubbles
bake 9 x 13 for 45 minutes
8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean
frost cake with your favorite frosting
buying an oven thermometer at your local discount store will cost you about $3 and guarantee you will have great success in your cake & other baking endeavors
preheat your oven to 350 degrees and place the thermometer in the back of oven
after 5 minutes , check the thermometer and move it to the left side then the right side and then the front of your oven
adjust your oven settings accordingly to how far off 350 degrees the temps are in your oven
many of you will be surprised at just how far off a brand new oven can be
$3 is a small price to pay for successful baking
when baking this cake in 8 inch rounds , i spread a thin layer of my cream cheese frosting on top of the first layer and then slice a couple of bananas on top of the frosting and then place the second layer on top and finish frosting the cake with the rest of the cream cheese frosting
when i bake it in x 13 pan , i like to toast coconut on a cookie sheet and after frosting the cooled cake with either my cream cheese frosting or my butter pecan frosting , i sprinkle the toasted coconut on top of the frosted cake
either variation pleases my family and friends
using your imagination you can customize this into your own family favorite
aunt b s pasta salad
cook pasta according to directions , drain and cool
add all other ingredients , making sure that it is all diced small , except dressing
mix italian dressing according to directions
pour over entire salad , mix well
serve chilled
aunt barb s apple crisp
butter bottom of a 9x13 pan and dump the apples in, combine rest of the ingredients in a bowl and sprinkle over the top, bake at 375 degrees for 30-35 minutes until apples are soft
aunt barb s swedish meat balls
the 1 lb ground beef is frozen prepackaged swedish meatballs readily available at your local grocery store
precook meatballs as per instructions on package
combine chili sauce , grape jelly , onion , garlic and worcestershire into deep frying pan
heat and mix until ingredients are blended
salt and pepper to taste
add cooked meatballs , partially cover and simmer on low for half an hour or longer , stirring frequently
serve hot or cold
aunt barbara s creamy fudge
combine sugar , milk and butter in heavy saucepan, cook over medium heat stirring constantly to soft ball stage, remove from heat, add vanilla , marshmellows and stir til almost melted, add chocolate chips and stir until everything is completely melted, toss in pecans if desired, pour on to large buttered platter or plate, allow to cool completely, i cut into squares using the pizza cutter, store in tight container - though it won't last long at all !, this can be easily cut in half for smaller batch
aunt barbra s firecracker shrimp
melt butter in dutch oven over medium heat
saute onion , celery , green onion and garlic in skillet until transparent
add shrimp , saute 4 or 5 minutes
add remaining ingredients and simmer about 15 minutes
serve over hot angel hair pasta
the prep / cook time is a rough estimate and will vary on your shrimp and how much cleaning / thawing is required
also not included is the angel hair pasta
aunt bea s famous swedish meatballs
to make the meatballs , soften the saltines in water and add to meat
add salt and mix well
form into round ballls and refrigerate for 0 hour
in a medium saucpan , combine the grape jelly , chili sauce , and lemon juice
simmer on low for 10 minutes
remove meatballs from fridge and add to saucepan
cook over low heat for 20-25 minutes until the meat is browned and cooked through
serve over rice or noodles
aunt becky s porcupine meatballs
preheat oven to 350 degrees f, mix first 8 ingredients together by hand in a large mixing bowl, form meatballs into balls and place in an ungreased 9x13-inch casserole dish, mix together tomato sauce , 1 cup water and 2 teaspoons worcestershire sauce, pour over meatballs, cover with foil and bake for 45 minutes, remove foil and bake an additional 15 minutes, serve on top of mashed potatoes or rice
aunt bee s lentil soup
in a large stock pot , combine all of the ingredients except the tomatoes, cook for 1 hour and 30 minutes, add the tomatoes and simmer for 30 minutes
aunt benette s green layered salad
cook the bacon until crunchy , drain and crumble into bacon bits
wash , dry , and chop the lettuce and celery
slice the green onions into tiny rings leaving out the white stalk
in small bowl mix the sourcream and mayonnaise until well blended and smooth
in large glass bowl layer lettuce , then celery , then frozen peas , then green onions
top with mayonnaise mixture , followed by swiss cheese and crumbled bacon pieces
this salad should be made ahead of time to insure that the flavors have a chance to mingle and the peas thaw
sometimes i do it over night but it can be done in as short as 3 hours if you soak the peas in water before adding them
aunt berline s pecan pie
melt butter pour into mixint bowl, add all the other ingredients and mix well, pour into pie shells, bake 35 to 45 minutes at 350 degrees
aunt bernice s cornbread
preheat oven to 400f, combine all ingredients except for 2 tablespoons of shortening, mix well, in an iron skillet , place 2 tablespoons shortening, place skillet in oven for a few minutes , until shortening is melted, remove skillet from oven and pour cornbread batter on top of melted shortening, bake for 25 minutes , or until top is golden brown, ~
aunt bessie s cream cheese cookies
preheat oven to 350
cream butter w / brown sugar
toss together flour raisins and pecans
add dry ingredient to creamed mixture and hand mix to a crumbly consistancy
press this mixture into an 8" square ungreased glass baking pan
bake for 15 minutes
set aside and cool
in the meantime , cream the cream cheese and granulated sugar in a medium mixing bowl
add egg , cream , juice and vanilla and beat with hand mixer until smooth
spread over baked crust ans sprinkle top with resrved crumbles
bake the finished preperation in 350 oven for an additional 20-30 minutes
take from oven and cool
cut into bite-sized squares
aunt beth s sage dressing balls
crumble the buns onto a baking sheet and let sit out to dry, melt butter in a pan, saute onion and celery, add sage , salt and pepper, blend in the egg and mix well, pour over the crumbles and toss, form mixture into balls, bake at 350 for 30 minutes or until outside is crispy
aunt bette s casserole
using a 9"x14" pan , spray bottom and sides lightly with cooking spray
spread corn and beans on the bottom of the pan
in a medium sauce pan melt one stick of butter and add onion , cans of soup , sour cream , and cheese
mix well while stirring frequently over medium heat until thoroughly blended
pour the hot mixture over the layered corn and beans
in a small fry pan melt the last stick of butter and carefully brown the ritz cracker crumbs
spread them over top of the casserole and sprinkle the almonds over the top
bake uncovered for 45 - 60 minutes in a 350 degree oven until bubbling nicely around the edges
place in oven on a foil covered cookie sheet to catch any dripping
aunt betty s apple upside down corn bread
preheat oven to 375 f, for topping , heat butter and syrup in an iron skillet, add apples and cook slightly 5 minutes, arrange in the bottom of the skillet, for cornbread:, combine all dry ingredients and form a "well" in the center, beat together wet ingredients in the well, stir until just combined, spread gently over the apples, bake 30-35 minutes, test with a toothpick for doneness, cool for 5 minutes, invert on a plate, serve warm with butter and syrup
aunt betty s chocolate peanut butter fudge
cook milk , brown sugar , white sugar and chocolate over low heat , until mixture forms a ball in a glass of cold water
take off stove and add marshmallow , margarine , vanilla , nuts and peanut butter
beat mixture together until thick
put in 9x13" pan , and refrigerate
store in air tight container
i like to keep it refrigerated
aunt betty s famous pie crust
blend flour , shortening and salt, in a seperate bowl beat in egg , vinegar and water until fluffy, add to the flour mixture, use immediately or wrap in waxed paper and refrigerate, will keep in refridgerator for almost 2 weeks, before using refrigerated dough , allow to come to room temperature
aunt betty s fruit salad
drain the canned fruit
use up to 2 cups of it for 2 cups of the liquid in the jello
make up the jello using 2 cups of boiling water , and 2 cups of juice from the canned fruit , mixing well
put into the mold
refrigerate for about 1 1 / 2 hrs
, or until jello is partially set
stir in the drained fruit and nuts , and refrigerate until set
when ready to serve ,
this will help to release mold onto serving plate
when ready to serve , place serving plate on top of mold and invert
serve
aunt betty s mandarin orange cake
preheat oven to 350 deg, mix together, pour into well-greased 9x13 inches pan or 3 layer pans, bake at 350 deg for 30 minute allow to cool , then frost, frosting: mix cool whip , vanilla pudding & drained pineapple gently , but well, let stand 2-3 minute frost cake & refrigerate
aunt betty s mock cherry pie
put cranberries and raisins into a blender and chop up together, sift flour and sugar together and add to fruit mixture, add water and vanilla, pour into an unbaked pie crust, top with crust and cut slits for steam to escape, bake at 425 degrees for 30 to 40 minutes, 5 minutes before it is done , brush with milk and sprinkle with sugar, chill
aunt betty s sweet potato casserole
mix first seven ingredients and spread in a 13" x 9" baking dish, mix topping ingredients and spread over sweet potato mixture, bake 25 minutes in 350 degree oven
aunt bettye sue s dixie relish
remove the seeds from the jalapenos and chop really fine
chop all other vegetables
dissolve canning salt in 1 gallon of water
soak all chopped vegetables in the salt water mixture overnight
the next day , drain vegetables well
while the veggies are draining , bring 1 / 2 gallon vinegar to a boil with the sugar
add drained vegetables and cook 10 minutes
while vegetables cook , stir together the 1 cup reserved vinegar , mustard , pepper , mustard seed , flour , turmeric and celery seed
add to the vegetable mixture and cook 5 more minutes
pour the hot mixture into hot sterilized jars
process in a boiling water bath for 10 minutes
aunt bettye s crock pot chicken and dumplings
put all ingredients into cooker, cook on high 5 hours or low 8 hours, one hour before serving , cut biscuits into quarters and add to mix, cook on high 1 hour
aunt bettye s famous crock pot macaroni and cheese
boil macaroni for 5 minutes , should be slightly undercooked , thoroughly drained and rinsed
pour macaroni into slow cooker and toss thoroughly with butter , to coat all macaroni and the crock
toss macaroni with the shredded velveeta
pour in the soup , and toss some more
top with shredded cheddar , but keep it away from the sides of the crock
cook on 'high' for 90 minutes
aunt bev s   weird  hot dogs
grill hot dogs until heated through, toast buns while grilling the hot dogs, on each toasted bun , spread 1-2 t peanut butter, split the hot dogs in half and place in buns, top with 1 t each ketchup and sweet relish, enjoy a totally different experience !
aunt bev s fruit cocktail cake
combine dry ingredients, combine beaten egg and fruit cocktail, stir into dry ingredients by hand, pour into a 9x13 greased pan, top with 1 / 2 c brown sugar and 1 / 2 chopped nuts, bake for 30 minutes in a 350 degree oven