formido/recipes-20k huggingface dataset:
lplermagronen
heat oven to 375f set a large pot of salted water to boil
heat butter / oil over medium-low heat in a frying pan
add onions and fry them until golden brown
add penne and potatoes to the salted water
stir to make sure pasta doesnt stick together
cook until tender , about 15 minutes
drain penne and potatoes
combine milk / cream with salt and pepper
in an ovenproof casserole dish , place 1 / 3 of the penne-potatoes , sprinkle with 1 / 2 of the grated cheese
make another layer with 1 / 3 of the penne-potatoes , sprinkle with the other 1 / 2 of the grated cheese
top with the remaining 1 / 3 of the penne-potatoes
pour the seasoned milk / cream evenly over the top
spread the browned onions on top
bake covered for 10-15 minutes until steaming hot and cheese is melted
serve with warmed applesauce
rter med flsk   pea soup with pork
soak peas overnight , drain and add 3 quarts water
bring to a boil and cook rapidly
skim off any skins
after cooking for an hour , add pork and simmer and simmer for 2 hours or until pork is tender
add seasonings
rtsoppa  swedish yellow pea soup
rinse and pick through the peas
if using whole peas , allow to sit in the water you'll use for your soup overnight
this is unnecessary if you're using split peas as long as you simmer the soup for 2-3 hours
fill a large pot with 8 cups water
add the peas , chopped onions , whole onion with cloves , carrot , and ham bone to the pot
bring to a boil , then simmer over low heat for 90 minutes
if using whole peas , skim off any pea skins that have risen to the surface
remove 2-3 cups of the soup , pure it , then return the pure to the pot
continue to simmer at least another 30 minutes
30 minutes before serving , remove the studded onion and the meat
chop the meat and return to the pot
season with thyme , ginger , salt , and pepper
simmer 15 more minutes
serve with mustard on the side so it may be added to taste
pinards en branche  sauted spinach
pull away and discard any tough stems and blemished leaves from the spinach, rinse and drain the spinach, pour the water into a kettle and bring to the boil, add salt to taste and the spinach, stir down to wilt, bring to the boil , stirring occasionally , and cook about 5 minutes, empty the spinach into a colander and drain, press with the back of a wooden spoon to extract most of the liquid, squeeze between the hands to extract additional moisture, put the spinach on a flat surface and chop it coarsely, add nutmeg, put the butter in a skillet and , when it starts to brown , add the spinach, cook , tossing and stirring , just to heat through
der wiener schnitzel style chili dog sauce
in a large size dutch oven or large size deep sauce pan , brown ground beef and ground pork over medium heat , making sure that the meat is well crumbled
when the meat is completely browned cover saucepan and turn heat to low
after 5 minutes , remove the ground meat from the heat and drain off most of the fat
keep some of the fat in the pan for flavor ,
while the meat is still off the heat , add water and the cornstarch in a medium size mixing bowl
whisk the cornstarch thoroughly as it's added until it's dissolved into the water
now add the wondra flour to the water mix and whisk until all is dissolved
add water mixture to the pan of meat
return the pan to the burner over medium heat and add the remaining ingredients
bring mixture to a boil stirring often to keep it from sticking to the bottom of the pan
when chili begins to boil , reduce the heat and simmer for 40 minutes uncovered
when chili is done it will be thicker and darker
it is made by gold medal and can usually be found in the baking aisle next to the other flour
perfect chili for hot dogs !
makes about 8 cups servings
cook's
go to bbq sauce for ribs
mix all ingredients together, heat on medium heat in a saucepan until bubbly, turn down and keep warm until ready to mop onto your meat
add in anything  muffins
set oven to 400 degrees
set oven rack to second-lowest position
grease 12 regular size muffin tins or line with paper muffin liners
in a bowl sift together flour , 1 / 2 cup plus 2 tablespoons sugar , baking powder , baking soda and salt
in another bowl whisk together melted butter with sour cream , egg and vanilla or almond extract
stir in the butter mixture into the flour mixture
stir with a wooden spoon just until combined
divide the batter between each muffin tin
if you want you can sprinkle with a topping
bake for about 20 minutes or until muffins test done
almost   dairy queen blizzard ice cream cake
prepare a 13 x 9-inch pan
for the crust
in a bowl combine the crust ingredients until well blended
press gently into the bottom of the baking dish
place one 20-ounce bag of sandwich cookies in a food processor , then process until coarsely crushed remove a little less than half of the crumbs to sprinkle on top of cake
in a bowl mix 1 / 2-gallon of the softened ice cream with the coarsely crushed cookies
fold in half of the container cool whip topping until combined
transfer and spread over the cookie crust
sprinkle the reserved crushed sandwich cookies over the top
freeze for a minimum of 5 hours or until completely frozen
if you are planning to freeze longer then this must be covered tightly with foil or it will pick up any freezer odors
almost grilled  cheese sandwich
toast the bread slices, spread one side of each bread slice very lightly with butter, put cheese slice between buttered sides of bread, heat in the microwave until cheese starts to melt, in my oven this takes no more than 15 to 20 seconds
ant  kelly s london broil marinade
mix all marinade ingredients together
lightly score meat in a diamond pattern on each side
place meat in a resealable bag
pour in marinade
squish meat and marinade around to get all the nooks and crannies
marinate in refrigerator 2-3 hours or up to 24 hours , rotating occasionally
can be frozen in the marinade too
20-30 minutes before cooking take meat out of the refrigerator to come up in temperature
cook in the broiler or on the grill on high heat for 5-7 minutes per side depending on thickness and desired doneness
i have been asked about roasting temperatures , i have never done this , always grill or broil
for camping - place the fresh london broil and marinade in a zipperbag , squeeze out as much air as possible , seal , place inside a vacuum pack bag
vacuum pack and freeze
put frozen in the camping cooler , after a day or two it is defrosted and can be cooked on the grill with minimal preparation and mess
anything goes  low fat mushroom sauce
in large non-stick skillet , saut mushrooms and garlic in margarine until tender
add 1 1 / 4 cup broth , rosemary , and thyme
bring to boil
cook until reduced by two-thirds
add 2 / 3 cup broth , sherry or additional broth , teriyaki , and hot pepper sauce
cook and stir over high heat until mixture is reduced by two-thirds
add remaining broth , reduce heat , and simmer 5 minutes
in bowl , combine milk powder and cornstarch
gradually stir in milk until well blended
stir milk mixture into sauce
bring to boil
cook and stir for 2 minutes , or until thickened
reduce heat , add cheese , mustard , and oregano
stir until cheese is melted
for vegetarian use the vegetable broth
atkins friendly  cheesecake
for the crust:, preheat oven to 350f, put 1 1 / 2 cups of almonds in blender and grind to medium / fine texture, add 1 / 3 cup of vanilla flavored whey protein powder, add 4 tablespoons of melted butter, add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg, add about 3 tablespoons of splenda and blend, spray pie dish with non-stick spray and pour in mixture, use your hands to make the crust, cook for 12- 15 minutes, let cool, for the cheesecake:, heat oven to 325f, put cream cheese in a large bowl and mix until smooth, beat in splenda and sour cream and mix well, beat in vanilla, beat in eggs one at a time, beat until very smooth , no lumps, pour into crust and put in oven with a pan of water on the lower rack, bake 1 hour, chill before eating
bake in  oozy bread
preheat oven to 375f
place a medium skillet over medium-high heat and add bacon
cook until crisp , about 8-10 minutes and reserve
place a small saucepot over medium heat and add the maple syrup and the butter -- do not bring up to a boil
cook until butter is melted , then turn the heat off and reserve
butter or spray a 3x9-inch loaf pan
pour a couple tablespoons of the maple / butter sauce in the bottom
layer 3 of the biscuits in the bottom of the pan
tear up one of the biscuits and fill in any open spaces with the pieces
don't worry if any still remain , the ooze will fill those inches
sprinkle half of the reserved bacon onto of the biscuits and top with about a 1 / 2 cup of the butter syrup mixture
place the remaining biscuits on top , sprinkle the rest of the bacon over them and top with the remaining maple sauce
transfer to oven and bake for 25-30 minutes
remove and immediately turn over onto a serving dish
bar  cheese
in a large sauce pan over low heat , melt the velveeta, add the jar of horseradish and mix, allow this to heat on low for 15 minutes , stirring often, add the mayo , worcestershire , and tabasco, mix and allow to heat another 10 minutes , stirring often, cool slightly and pour into 4 or 5 containers, refrigerate, serve on your choice of crackers
bbq spray recipe    it really works
mix ingredients together and add to a clean spray bottle
spray and "wet" your bbq meat
seal the meat in a plastic bag and refrigerate at least 4 hours or overnight
grill the meat over indirect heat according to your recipe , spraying every 15minutes during the cooking time
remove meat from grill and serve
berry french toast  oatmeal
add 1 / 2 cup old-fashioned oats and 1 cup water into a large microwaveable bowl
cook in microwave on 50% power for 6 minutes
place frozen berries in small bowl and defrost in microwave until the juice from the berries is released
add defrosted berries , sugar free syrup , butter spray , and flax seed together and stir well
enjoy !
berry good  french toast bake
generously grease 2 1 / 2 quart casserole of rectangular baking dish , 13 x 9
beat flour , milk , sugar , vanilla , salt , and eggs in a large bowl with a hand beater until smooth
stir in bread cubes until coated
pour bread mixture into pan
top evenly with cream cheese , berries , and nuts
cover and refrigerate up to 24 hours
heat oven to 400
uncover and bake 20 - 25 minutes or until
golden brown
sprinkle with powdered sugar and serve with syrup
better than a baked potato  soup
peel potatoes and cut into large chunks
put potatoes in soup pot along with onion , celery , and chicken broth
if there is not enough broth to cover the veggies , add a little water
cover , bring to a boil , and let simmer for approximately 20 minutes , until vegetables soften
if you like thicker soup , drain off some of the liquid
if you like thinner soup , leave it as is and proceed
use a potato masher to mash up the spuds
mash more or less depending on how creamy or chunky you like your soup
add white pepper , salt , and liquid smoke to taste
add sour cream and velveeta , heat and stir until cheese melts
dip the soup into 4 bowls
top each bowl with shredded cheddar cheese , chives , and bacon bits
eat and smile :)
better than cinnabon  cinnamon rolls
combine warm water , sugar and yeast
set aside
in microwave , melt butter
when butter is melted , add milk and warm to take the chill off
add beaten egg and yeast mixture mix gently and pour into pan of bread machine
add flour to bread machine pan , one half of the pudding mix and salt
place pan in machine and allow to complete dough cycle
(if dough is sticky add a 1 / 4 to a half cup of flour during kneading
when dough cycle is complete , roll out dough to approximately 17"x10"
spread dough evenly with 1 / 2 cup softened butter and sprinkle with brown sugar and cinnamon
roll up dough starting with the long side
cut into approximately 16 even pieces and place in a 9x13 pan
at this point you can cover and refrigerate until the next day or let rise 45 minutes
bake at 350f for 20 minutes until golden brown on top
make frosting , beat together cream cheese , butter , powdered sugar , remaining pudding mix and milk to a spreading consistency
frost rolls after the have cooled slightly
serve immediately for best results
it is my understanding that this recipe does not freeze well
better than spaghetti  squash bake
prepare spaghetti squash by piercing the skin with a fork and boiling for approximately 25-30 minutes
split spaghetti squash lengthwise , spoon out the seeds and use a fork to remove the spaghetti strands from the squash
snap off the ends of the asparagus and cut into 1" pieces
slice mushrooms , red bell pepper , and garlic thinly
saute all vegetables and garlic on medium-high heat in non-stick skillet until cooked and tender
lightly salt and pepper for added flavor
add spaghetti sauce to skillet and cook for about 5 minutes
place spaghetti squash strands in the bottom of a casserole dish and pour the sauce saute evenly over it
crush italian seasoning lightly in your palm and sprinkle over the casserole
spread shredded part-skim mozzarella and reduced fat grated parmesan cheese over the top
bake at 350f for about 25 minutes
better than tofu  cheesecake
for crust:
melt margarine and blend well with graham cracker cumbs and sweetener
press well into bottom of spring-form pan or round cake pan
bake at 350f for 10 minutes
let cool
filling:
mash tofu with vegan cream cheese
add all other ingredients to tofu mixture and whip with hand mixer until well blended and very creamy
try to get all tofu lumps out
pour into crust and bake at 350f for 45-50 minutes
turn off oven and leave in for 15 minutes more to help set center
when done edges should be golden and starting to pull away from sides of pan , center should be soft set
cool about an hour then refrigerate another 3 hours to set center
keep refrigerated
helpful hints: draining the tofu well is important
too much liquid and the center won't set well
after slicing the cake place a paper towel in the cut out section before returning it to the frige
this will absorb any fluid that will condense on the plate or in the pan and keep the bottom of the cake from getting too soggy
big easy   gumbo
heat oil in a large dutch oven over medium-high heat
gradually whisk in flour and cook , whisking constantly , 5 to 7 minutes or until flour is chocolate colored
do not burn mixture
reduce heat to medium
stir in onion and next 4 ingredients and cook , stirring constantly , 3 minutes
gradually stir in chicken broth
add chicken and next 2 ingredients
increase heat to medium-high and bring to a boil
reduce heat to low and simmer , stirring occasionally , 20 minutes
add shrimp and cook 5 minutes or just until shrimp turn pink
serve over hot rice
big mac  meatloaf
combine all ingredients except for cheese
mix well
take approximately 1 / 2 of meat mix and flatten it out on a sheet of wax paper , sprinkle cheese on top
take one end of meat and roll to other end like a jelly roll
place in a cake pan of sorts
repeat with remaining 1 / 2 of meat
if you like a type of crust on meat loaf , i crush a few crackers add salad dressing and a bit of cheese
spread it on top of the meatloaves
bake at 350f for about 45 minutes
buckley s  cajun salmon pasta
for the cream sauce:, saut minced garlic with butter until garlic is light brown, add heavy cream , basil , lemon juice , grated cheese blend , & white pepper, bring to a boil on medium high heat , stirring often, place on low heat after boiling & salt to taste, for the cajun salmon:, preheat oven to 375f, lightly coat salmon with cajun spice, remember , the amount of spice will determine the degree of spice & heat, so cook salmon at 375f for 8-15 minutes depending on desired doneness, for the presentation:, toss cooked pasta with the cream sauce, portion 8 ounces of pasta per serving, place the cooked salmon filets atop the portions, garnish with parsley & shredded parmesan cheese, a slice of garlic toast & a lemon wedge will further complement this dish
burek  or feta cheese  phyllo pie
first - let me explain the feta
we have an italian market that sells fresh fruits and veggies etc
and they have a fresh cheese section
i always buy a block of french feta cheese
i use half for this recipe and the rest for omelets etc
you can use the prepacked feta but if you want the full experience you'll need a lot
also , you may use other variety of feta the french is very salty which is why i add cottage cheese
it kind of balances out the saltiness abit
you just need 1 package of phyllo
mine says 32 oz , buy the long box not the country
preheat oven to 350f
in large mixing bowl beat eggs , add 2 cups milk and mix well
take your block of feta and cut in half
use one 1 / 2 and refrigerate the other
crumble the feta into the egg mix and add cottage cheese
make sure you have nice chunks
mix well , the mixture should be thick and very lumpy
if too thick add more milk
take a large deep baking dish
sprinkle oil on bottom only
lay one sheet phyllo and drizzle with oil , continue until you have 4 sheets
when you add the last sheet place your hand flat on the phyllo sheets and gently gather , without tearing by pulling the sides slightly toward center
:)
use 1 full ladle of the egg / feta mixture onto the layer , you don't need to cover all the phyllo just don't leave the feta in one spot distribute
layer another phyllo sheet and sprinkle with oil
layer another sheet of phyllo and again crumple the center then sprinkle the oil
one ladle of the egg / feta mix
continue in this pattern
if you see that you have alot of the egg / feta mix left you can start to add more than the 1 ladle
your last layer should be 3-4 layers of phyllo
don't sprinkle with oil yet
take a soup spoon and with the handle , tuck in the sides
now sprinkle with oil
bake for about 30-40 minutes or until the top is puffed and nicely browned
your kitchen with smell wonderful
the burek will puff high off the top of the pan but once cooled will drop
you must cool completely or you will nto be able to cut with out it falling apart
it's moist and a bit salty and goes great with a nice cold beer ! you can serve as main meal with salad or as appetizer
california roll   salad
prepare rice according to directions
pour rice into medium bowl and toss with 1 tbsp vinegar
set aside
thinly slice cucumber and avacado
break up crabmeat into chunks
mix lettuce leaves with seasoned rice , cucumber , avocado slices and crabmeat
in separate cup , mix together soy sauce and remaining 2 tbl of seasoned rice vinegar
drizzle this dressing over salad , and add pickled ginger on top of salad
can t fail  holiday fruitcake
butter a 9 inch springform pan
line with wax paper
butter again
sift flour and baking soda
combine eggs , mincemeat , sweetened condensed milk , chopped walnuts and candied fruit
fold in dry ingredients
pour into pan
bake in 300f oven for 2 hours , until center springs back and top is golden
cool thoroughly
turn out and remove wax paper
refrigerate , well wrapped , at least 24 hours before decorating , slicing and serving
cancer curing matzah ball soup
how to make soup:
shred cooled chicken breasts and place in stock pot
cut up celery , onion and baby carrots into bite sized pieces and add to stock pot
add in 3 of the 32 oz chicken stocks into pot
fill those containers with water and put in stock pot as well so now you should have 1 and 1 / 2 gallons of fluid in your stock pot and brimming with vegetables
ensure you still have room in your pot for about 8 more cups of food
finally add your seasonings
cook on medium heat for about 90 minutes or until your vegetables are tender
add additional salt and pepper if needed
how to make matza balls:
regular
mix together the oil and eggs
slowly add the matzah meal
add the salt , sugar and baking powder
refrigerate for 1 / 2 hour till firm
with remaining 32 oz of broth pour into large pot and fill with 32 oz of water as well
with moistened hands , make balls do not pack them or they wont cook all the way
add balls to water cover
lower heat to a slow boil
cook for 45 minutes to 1 hour until fluffy
stuffed balls
when making the balls put in any chopped herb and form the ball around the herb and cook as stated
when balls are done:
add all broth and balls to soup mixture cook another 10 minutes and serve hot
cheeeezy  potatoes
in a very large mixing bowl , mix sour cream and soup together, add potatoes, add in 1 cup of shredded cheese, add in poppy seeds, mix all together, pour into 9 x 13 baking pan, top with remaining cheese, bake at 350f for 1 hour
cheeseburger  meatloaf for lactose intolerant cheese
preheat oven to 350f
thaw meat in advance and place in a large mixing bowl
stir in bread crumbs , sage , coriander , adobo , oregano , pepper and salt
use hands to mix in eggs , ketchup , soy sauce , soy cheese and red onion divide mixture in half and form into 2 loaves
place loaves side by side in a medium sized lasagna pan
use fingers to open the top of the loaves and sprinkle in the garlic and add 1 / 2 a tbs of olive oil to each loaf and squeeze closed
close loaves with hands and top with ketchup if desired
cook at 350 for 1 hour
let stand 5-10 minutes and serve warm !
enjoy !
cheesy  tuna casserole
heat oven to 350f, prepare mac and cheese as directed on the package , except using 3 / 4 cup milk, cook onion , green or red pepper and celery in butter until tender, add to the prepared mac and cheese the remaining ingredients, mix well, pour into a 1 1 / 2-quart casserole, bake 30 minutes, garnish with pepper rings if desired
chef salad  dressing
mix all ingredients until smooth and well blended, store in refrigerator, will keep up to 2 weeks
chic  greek salad
arrange the cucumbers , tomatoes , onion , red pepper , artichoke hearts and parsley on a platter
squeeze the lemon juice over the platter
season with salt and pepper
place shallots , vinegar and oregano in a bowl and let stand for 5 minutes
whisk in olive oil in a slow stream
pour dressing over salad
garnish salad with chunks of tuna , pepperoncini peppers and olives
chicken fried   fish fingers
put fish into a medium sized bowl, cover with buttermilk, chill for at least 2 hours, mix together flour , seasoning salt , and pepper in a large bowl, coat each piece of fish in flour mixture, set aside, in remaining buttermilk , add egg , mixing well, coat floured fish in buttermilk / egg mix, repeat step 4, heat oil till hot but not smoking in a large skillet, add fish six pieces at a time, do not crowd fish, cook until fish is golden brown and flakes easily
coal miners  gnocchi
prepare potatoes per package instructions
add onions and 4oz of goat cheese
reserve 2 cups of the mashed potatoes to make your gnocchi
add 1 large egg yolk and 1 cup of flour to the mashed potatoes
add more flour if needed and a pinch of salt
the mixture should be a dough consistency
turn dough out onto a board and knead very little , just enough to get everything mixed together
cut dough into 4 pieces
roll each of the 4 pieces into log shapes about the size of your index finger
cut each log into 1 / 2" pieces
bring a pot of water to a boil
while water is coming to temp , saute bacon till fat has rendered
defrost spinach in microwave
drain spinach and making sure all liquid is out of the spinach
beat 2 large eggs in a separate bowl
remove skillet of bacon and garlic from the heat add hot gnocchi and toss
when coated with fat add the spinach and the beaten eggs
whisk till thick and sauce is created
be careful not to scramble the eggs
crumble leftover goat cheese if you have and left
enjoy