formido/recipes-20k huggingface dataset:
am s take on cafe rio chicken
make the dressing by blending all the ingredients together in a blender
the longer this can sit and chill the better the flavor will enhance
chicken: put in crock pot for 4 hours then shred and replace for 1 hour to soak up the juice
rice: blend in the blender the following: bouillon , garlic , cilantro , green chilies , salt , butter and onion
let water come to a boil
add rice and blended ingredients
let rest until rice is done
what we did was put a tortilla in a frying pan and added cheese on it until it became slightly crisp then layered chicken , rice , romaine lettuce , fresh lime and the dressing
this was a easy and very good recipe and the leftovers were great !
am  applesauce w english mixed spice inspired by a french tart
slow cooker directions are also given below
if using store bought apples , scrub and rinse well to remove the wax coating
i don't usually peel the apples due to laziness
add sugar only if you feel it is necessary and / or the apples are older
in a pot large enough to accommodate , place cored and stemmed apples and the remaining ingredients
cover and bring to the boil
lower heat to simmer and cook until apples are soft enough to puree approximately 20-25 minutes
set aside to cool slightly
pour off and reserve about half of the cooking liquid
transfer the applesauce to a blender , and puree to desired consistency-adding the reserve cooking liquid to preferred thickness
taste
adjust spices if necessary
serve warm or cold
~tasty~ likes her applesauce with a dollop of plain yogurt
hubby and my servings are delicious served over cottage cheese
slow cooker directions: add all ingredients to the slow cooker in order written above
cover and cook on low for about 6 hours or high about 4 hours or until apples are soft enough to puree
yield is estimated depending on the size of the apples
amadeus sandwich
spread both slices of bread with the roasted vegetable spread
sprinkle the spread with the red pepper flakes and salt
layer the turkey , tomatoes , cheese , and the other slice of bread
press gently but do not flatten
cut in half and serve or wrap tightly in plastic wrap , foil , or with parchment paper and a rubber band and refrigerate for 4-8 hours
amager island stew  amagergryde
cut the ham or pork into small squares
peel the potatoes and cut them into small squares
in a dutch oven , bring the ham and potatoes to a boil and continue cooking until the stew is almost cooked through and then add the peas and carrots
mix the butter and flour and add to the mixture
return to a boil and boil for 5 minute
add salt and pepper
add the parsley on top of the dish
amakara japanese ginger dressing
combine all ingredients and whisk together, serve over lettuce , carrots and scallions
amalfi dream
combine all ingredients in a cocktail shaker with the ice , shake , strain into a martini glass , garnish with mint and lemon
amalfi salads
the day before
make the dressing
mix the tomato paste and vinegar in a small bowl
slowly whisk in the olive oil to form a smooth emulsion and season to taste
store it in a screw-top jar if you want to get ahead and re-whisk before using on the night
the pine nuts can be dealt with the day before to save time
heat a small frying pan
to serve
put the leaves in a large bowl with the tomatoes and olives
pour in the dressing and mix well
divide between eight glasses
sprinkle with the toasted pine nuts
amalgamation cake
preheat oven to 325, butter and flour three 9-inch diameter cake pans, mix flour , baking powder and salt in medium bowl, using electric mixer , beat butter and 1 3 / 4 cups sugar in large bowl, beat in vanilla, add dry ingredients with milk, beat whites in another large bowl to soft peaks, slowly beat in 1 / 4 cup sugar, continue beating until stiff but not dry, fold whites into batter, divide batter among prepared pans, smooth tops, bake cakes for about 35 minutes, cool cakes for about 10 minutes, melt butter in heavy large saucepan over medium heat, whisk sugar , bourbon and yolks in medium bowl, gradually whisk in melted butter, return mixture to saucepan, whisk over medium heat until very thick for about 6 minutes, mix in chopped pecans , raisins and 1 1 / 2 cups coconut, chill until cold for about 1 hour, place 1 cake layer on platter, spread 1 / 3 of filling over, cover with second layer, spread 1 / 3 of filling over, top with third cake layer, spread remaining filling over top of cake, sprinkle additional coconut in 1-inch border around top edge of cake, garnish with pecan halves, can be prepared 1 day ahead, let sit 2 hours at room temperature
amalgamation cake  using a cake mix
preheat oven to 350 degrees, lightly spray bottom of 2 8 inch round baking pans, combine cake mix , water and egg whites, mix on low speed for 1 minute, beat on low speed for 2 minutes, pour batter into prepared pans, bake for 32-36 minutes, cool in pans on cooling rack for 15 minutes, remove from pans, filling:, in a double boiler combine egg yolks , flour 2 cups sugar and butter, cook over low heat until thick, i used a large bowl and cooked it in the microwave on 50% until thickened, add walnuts , pecans , raisins and coconut, mix well, spread filling between cooled layers and on side of cake, frost top with any white frosting
amalou  almond honey butter
preheat oven to 350 degrees f
spread almonds onto a baking sheet in a single layer
roast about 10 to 15 minutes , until slightly browned , tossing a couple of times for even browning
let cool to touch
in a blender , mix or pulse the almonds with the walnut oil and salt
this can take about 10 minutes or so
once smooth , spoon in honey and blend for 30 seconds to mix thoroughly
amalyser
shake ingredients and strain into a tall glass filled with ice, top up with coke
amana hoppel poppel
break the eggs into a bowl
add in the milk , parsley , salt , and pepper
whisk to combine
set aside
fry bacon in an 8- to 10-inch skillet until crisp and browned
remove bacon with a slotted spoon keep warm
add the onion to the skillet
stir / saute for 5 minutes or until soft but not brown
add in the potatoes
continue cooking until they are golden with some brown edges
stir in the bacon
then pour in egg mixture
with a spatula , turn the mixture over a couple of times to combine , scraping up from the bottom , then pat the mixture back down into a thick layer
cover , lower heat to low , and cook 5-7 minutes or until the eggs are lightly set but still very moist
spoon out and serve immediately
amana radish relish
combine radishes and onions, set aside, wrap allspice , cloves and mustard seeds in cheesecloth , and tie together, place in saucepan with remaining ingredients, bring to a boil , reduce heat and simmer , uncovered , 10 minutes, pour over vegetables and steep 15 minutes, pour into a clean pint jar and let cool slightly, cap and refrigerate
amanda milk chocolate frosting
melt butter in medium pan, stir in cocoa until dissolved, add sugar , milk , extract, cook and stir until blended, optional add more milk for softer spreading
amanda s birthday salmon
for sauce: whisk olive oil , orange juice and terriyaki sauce together in a saucepan
stir in ginger& green onions
bring to a boil and allow to reduce for 5 minutes
in a skillet heat olive oil& butter
when hot , add salmon and brown on each side
cook for about 3-4 minutes per side or until salmon starts to flake
add sauce , turning salmon to coat
cook for another 2 minutes
serve salmon with sauce
amanda s blueberry cobbler
whip oil and milk together with a fork in a bowl
combine flour , sugar and salt in another bowl
add oil / milk mixture to the flour mixture and blend well with a fork
press 2 / 3 of the mixture into a 9x13 pan and set the rest of the mixture aside
pour pie filling on top of crust
crumble remainder of dough on top of pie filling
sprinkle 2 tbs of sugar on top
bake in the oven for 30 minutes at 400 degrees
place a piece of wax paper on top of the dish while it is cooling and let it cool for at least one hour before serving so it can set up
if not , it will become soggy
vanilla ice cream is a nice addition to it if you like !
amanda s cheese pound cake
preheat oven to 300f, cream butter , cream cheese and sugar together, add eggs one at a time, add vanilla and then flour slowly, pour into a bundt pan or tube pan, bake for 1 1 / 2 hours, important: do not try and rush by cooking faster in a hotter oven
amanda s chicken and rice
in skillet spread out rice, layer on chicken chunks next, put butter in middle, add pepper and salt to taste, add 1 cup water, cook on low heat until finished
amanda s cinnamon toast
mix cinnamon and sugar together, spread butter on warm , toasted bread, sprinkle cinnamon / sugar mixture over buttered bread, enjoy !
amanda s delicious cilantro potato salad
cook potatoes in boiling water to cover along with 1 tsp of the salt until fork tender , about 15 minutes or so
drain and cool
cut potatoes into bite sized chunks
stir together the mayonnaise , chilies , chopped cilantro , green onions , lime juice , garlic , black pepper , and remaining 1 teaspoons salt in a large bowl
add potatoes and toss to coat
cover and chill at least 4 hours
just before serving , stir in bacon crumbles and garnish with additional fresh cilantro
amanda s easy egg salad
put the uncracked eggs in a large pot of cold water
bring the water to a boil and cook the eggs for 10 minutes
while the eggs are boiling , prepare the celery , onion , dill and mix together in a large bowl
add the mayonnaise , mustard , pepper , and salt
when the eggs are done , strain them and carefully peel each one
in a smaller bowl , mash them to the consistency of your choice
stir them into the mayonnaise mixture
chill for at least 2 hours and serve on your favorite bread
amanda s favorite minty watermelon salad
chunk watermelon , hull and half strawberries and half grapes, for syrup: in small saucepan combine sugar , water , mint and ginger, bring to boil, reduce heat and simmer 5 minutes to thicken slightly, set aside to cool, put all the fruit in a large bowl and add syrup mixture, toss to coat, garnish with mint leaves and serve immediately
amanda s ginger orange dressing
place all the ingredients in a blender jar or mason jar that screws onto your blender
process until the garlic and ginger are totally blended up
keeps in the fridge for months and months and months
amanda s gingerbread cupcakes
heat oven to 375 degrees f
place paper baking cup in each of 18 regular size muffin cups
in large bowl , beat granulated sugar , butter , molasses , and eggs with electric mixer on medium speed , or mix with spoon
stir in flour , baking soda , salt , ginger , 1 / 2 tsp cinnamon , the allspice and water
spoon about 1 / 4 c batter into each muffin cup
bake 15 to 18 minutes or until toothpick inserted in center comes out clean
cool 5 minutes
remove from pans to cooling racks
cool completely , about 20 minutes
beat cream cheese , 1 / 4 c butter , the lemon peel , 1 tsp cinnamon and the vanilla with electric mixer on low speed until smooth
gradually beat in powdered sugar , 1 cup at a time , on low speed until smooth
beat in milk 1 tsp at a time , until spreadable
pipe or spread a generous amount of frosting on top of each cupcake
store covered in refrigerator
amanda s molasses cake
mix ingredients well, grease a 9x13 baking pan, pour mix into pan, bake at 350 degrees til golden brown on top
amanda s parmesan chicken
preheat oven to 450 degrees f
combine the minced garlic with the melted butter in a bowl
in another bowl combine bread crumbs , parmesan , parsley , garlic powder , italian seasoning , and pepper
dip chicken pcs into garlic butter , then into crumb mixture to coat
place coated chicken pieces on to a 9x13 baking dish
try to leave a little room between each piece
drizzle with remaining garlic butter
bake uncovered 15 minutes , or until chicken is cooked through and juices run clear
the chicken will be much more browned on the bottom than on the top
amanda s southern bbq chicken
puree all ingredients , excluding chicken , in a blender or food processor until it forms a smooth sauce
arrange chicken in backing dish
pour sauce over chicken and bake at 350 degrees for about 1 hour or until chicken is at desired doneness
serve over hot rice
amanda s thai peanut
in a large pot , cook fettucini as directed
towards the end of the pasta cooking , add the broccoli into the pot to cook for approximately 3-4 minutes
in a greased large saucepan , heat garlic on med-high heat for 2 minutes
add red pepper flakes , ginger , and brown sugar into the saucepan
allow to cook another 2 minutes
add soy sauce , rice wine vinegar , and peanut butter to the saucepan
use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce
when the sauce begins to bubble , add the cooked pasta / broccoli to the saucepan
mix well
add the carrot
mix well to prevent clumps
enjoy !
amanda s vegan flat bread
mix dry ingredients, add oil and soy milk , mix, knead on floured board for about 1 - 2 minutes, press onto oiled cookie sheet, smear topping on, bake at 375 for about 20 minutes or until golden on top
amanda s world famous krab salad
in a large bowl , flake crab meat, drizzle lemon juice and stir until mixed, set aside for ten minutes to let lemon juice soak inches, while waiting , coarsely chop celery and scallions and set aside, returning to crab , sprinkle dill weed , lemon pepper and garlic salt over crab, add chopped celery and scallions to bowl, stir in miracle whip to desired consistency, refrigerate up to 8 hours for best taste
amandelspijs
mix together well and put in a sterilised jar, allow to stand for at least a fortnight if not longer
amara veggie burgers
put together in patties and fry or bake, yeah , that's all the projo gave for directions
amaranth  with tomato type sauce
boil the water and add amaranth , bring back to boil , reduce heat , cover and simmer for 18-20 minutes
wash spinach , then simmer until tender
blanch tomatoes to remove skin if desired then peel and chop [i leave the skin on]
heat a skillet over medium heat and add garlic and onion with a bit of broth [or oil]
saute about 2 minutes then add tomato , mushrooms , basil , oregano , salt [or dash] , pepper and 1 tablespoon of water
drain and chop spinch and add to tomato mixture cooking for 10 to 15 minutes stirring occasionally
stir so that you mush the tomato up a bit if desired [i sometimes leave it a bit chunky]
stir the sauce into the amaranth or spoon it on top
amaranth leaves can be used in place of spinach if you can find them
amaranth   flax pancakes
heat lightly greased frying pan on medium heat, a cast iron pan is preferred, in small bowl , mix amaranth flour and flax seed meal, add egg to flour mixture, beat with whisk until well blended, add small amount of water to egg mixture then beat, do this several times until the batter is thick , yet not runny, pour batter into heated pan, cover with glass lid, flip after bubbles have formed, this will take approximately one minute, cook for another one or two minutes, place on plate, allow butter to melt on pancake, then drizzle honey over pancake, add fruit and enjoy !
amaranth  basic recipe
combine water , the amaranth , and a pinch of salt in a small saucepan
bring to a boil , reduce the heat and simmer for about 25 minutes or until all the water is abosorbed
serve like rice
amaranth breakfast fruit bowl   elimination diet
to cook amaranth:
place amaranth and water in a 2 quart pot with a lid
bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed
put amaranth in storage container and refrigerate for up to a week
to put together fruit bowl:
spoon desired amount of cooked amaranth into a bowl
add frozen berries
cover with plastic wrap and place in microwave on high for 2 1 / 2 minutes
when heated , add maple syrup , cinnamon and chilled rice milk
stir and enjoy !
amaranth for breakfast
cook the amaranth : mix the water and amaranth in a saucepan and heat to boiling
turn heat to low , and let simmer for 20-25 minute most of the water should be absorbed
take care at the end of the cooking time , because it may get too dry and burn
you should still see the individual grains of amaranth , although they will stick together a little
overcooking will turn the amaranth to mush
cooked amaranth will keep in the refrigerator overnight , if necessary
in the morning , reheat the amaranth in the microwave , if necessary
drizzle the amaranth with honey , sprinkle with cinnamon , and pour the coconut milk on top
amaranth leaves spinach in coconut milk
bring water and salt to the boil in a large pot, add washed amaranth leaves and boil for 15 minutes or until tender, in a separate pan , heat the oil and cook the chopped onion until golden brown, add the chopped tomatoes and cook until soft, add the well drained amaranth leaves and stir to combine, add the coconut milk and continue cooking for about 10 minutes, adjust seasoning or add lemon juice to taste
amaranth pancakes
beat egg , add juice or milk , and oil
mix dry ingredients together in separate bowl
add to egg mixture a little at a time , mixing well after each addition
heat griddle or shallow pan to medium heat and cook until golden brown on both sides
i often add extra cinnamon after i pour them in the pan
amaranth pie crust    gluten free
preheat oven to 400f and lightly oil a 9-inch pie pan
set aside
combine dry ingredients and blend well
combine oil and 3 tablespoons water and blend with fork
add all at once to flour
stir only until a ball forms
if ball appears dry and crumbly , add a little more water , one teaspoon at a time , until ball hangs together
pat or roll crust to fit into pie pan
dough tears easily , but mends easily using extra bits to patch
prick with fork
bake 3 minutes at 400f , fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp
cool and fill
amaranth soda bread
preheat oven to 400f
combine water and vitamin c crystals
stir and let dissolve
in a large mixing bowl , combine 2-1 / 4 cups of the flour with the starch , salt and ground seeds
whisk together lightly
when the crystals are dissolved , add the water and the oil to the flour mixture
mix batter
sprinkle a little of the remaining half cup of flour in a circle , centered on a baking sheet
put the rest of the flour on a bread board or a piece of waxed paper
combine the boiling water and baking soda
stir to dissolve , then add to the dough
stir
when the water disappears , beat hard for 10 strokes
turn the dough onto the floured board or waxed paper
roll the dough to coat it with flour
working quickly , roll , pat , fold and punch for 2-3 minutes
the dough will absorb enough flour to handle easily , yet it remains soft
gather dough into a smooth ball and put it on the floured baking sheet
pat into about an 8" round , 1" thick at the edges and mounded slightly in the center
use a sharp knife of razor blade to slash a deep"x" in the top of the dough
pop into oven at once
immediately reduce temperature to 325 degrees
bake 55-65 minutes
"done"may be a little tricky to determine
use a clean oven mitt or paper towels , grab the loaf and crack it open
look deep inside- uncooked dough appears darker in color , so it is easily detected
if you see that , put the loaf back in for another 10 minutes
although you can make this recipe with as little as 2 tbs of oil , it tastes better when it contains 4 tbs
because there is no fat from egg yolks , the additional oil helps avoid dryness
amaranth tortillas   gluten free
in a small bowl , mix the amaranth flour and chili powder
stir in water , then evaluate the consistency
the dough should be soft , but not wet , and mold easily into shapes
the dough will easily form a ball as you stir it
if necessary , add a bit more flour or water to achieve the proper consistency
pinch off balls of dough the size of golf balls
roll them in additional flour to coat well
knead each ball a bit as you pat or roll it into a flat circle that's about 1 / 8" thick and 5" - 6" across
repeat with all dough
heat a heavy nonstick frying pan or griddle
use no oil
place each tortilla in the hot pan , and cook for a few minutes on each side
tortillas should become lightly brown and start to appear dry
cool on wire racks
amaranth walnut patties
cream the chickpean rice miso in the 1 tbsp of water
bring water , amaranth , and salt to boil
cover then simmer on med high for 20 minutes or until all water has evaporated
transfer cooked amaranth into mixing bowl and allow to cool
combine remaining ingredients , except oil , amaranth and blend thoroughly
mixture should hold patties together
add oil to large heated skillet
form amarnth into 8 medium-sized patties and brown on medium high for 8 to 10 minutes on each side
amaranth whole wheat muffins
preheat oven to 350f grease muffin cups or line with parchment paper
in a medium bowl , blend the amaranth flour , pastry flour and the baking powder
in a large bowl , beat together the egg , milk , oil and honey
mix until dry ingredients are moistened
fold in the raisins and the almonds
fill each muffin cups 3 / 4 full
bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean
amaranth  quinoa  and corn chowder
in a large , heavy pot , melt 2 tablespoons of the butter over medium-high heat
stir in the leeks , celery , red bell pepper , and 1 / 4 teaspoon salt
cook , stirring frequently , until the vegetable are soft , about 5 minutes
stir in the amaranth and 3 cups of water
bring to a boil over high heat
stir in the quinoa and thyme
return to a boil
reduce the heat slightly and cook at a gentle boil , partially covered , for 10 minutes
meanwhile , in a blender or food processor , puree 3 cups of the corn kernels with 1 cup of water
when the quinoa has cooked for 10 minutes , stir the corn puree and the remaining corn kernels into the soup
add salt to taste
reduce the heat and simmer until the quinoa and amaranth are tender , 3 to 5 more minutes
when the quinoa is done , there will be no starchy white dot in the center of each grain , and some of the germs' "tails" may unfurl and float freely
on close inspection , the amaranth will look like tiney opaque bubble floating on the surface
stir in the milk and remaining tablespoon of butter
add more salt , if needed
divide into portions and garnish each with a little parsley
variations:
for dots of color , use 2 tablespoons of red quinoa and a scant 1 / 2 cup ivory quinoa
add the red quinoa when you add the amaranth
use half-and-half or heavy cream instead of milk
use dried tarragon instead of thyme
shrimp , corn , and quinoa soup
instead of water , use 4 cups of fish or clam broth
use oregano instead of thyme
once the quinoa is tender , add 1 / 2 pound peeled small shrimp
cook until the shrimp turn pink , about 1 minute
omit the milk
amaranth sunflower spelt bread
place 1 cup water and 1 / 4 teaspoon sea salt in a 1-quart saucepan and bring to a boil
add amaranth , lower flame , and cover
simmer for 45 minutes or until water is absorbed
preheat oven to 350f
spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes
remove from the oven and allow to cool
whisk together the flour , cornmeal , baking powder , baking soda , 1 / 2 cup of the toasted sunflower seeds , and remaining sea salt in a medium-size mixing bowl
in a separate bowl , whisk together the soy milk , amaranth , olive oil , apple cider vinegar , and maple syrup
combine the wet and dry ingredients
mix thoroughly , but do not overmix
batter will be thick but pourable
lightly oil a 9- or 10-inch pie pan
pour in the batter and sprinkle with the remaining 1 / 4 cup of sunflower seeds
bake for 45 minutes or until a toothpick comes out clean
amarena eisbecher w amarenakirschen   cherry sundaes adults only
sundaes:
place 1 / 2 cup ice cream into each dish , top with 1 tablespoon kirschwasser , 1 / 4 cup amarenakirschen and whipped cream
amarenakirschen:
place the cherries , sugar and water in a pan and bring to a boil
cook , stirring often , for about 5 minutes
cool slightly , then add the almond extract , lemon juice and amaretto