formido/recipes-20k huggingface dataset:
a1 chicken thighs en croute on a bed of dijon cooked spinach  a1
lay out 2 sheets of thawed puff pastry and divide each in half with a knife
in a small bowl mix 2 tablespoons of dijon mustard and 2 tablespoons of a1 sauce and coat the 4 chicken thighs with this mixture
place the chicken thighs on each of the pastry sheets and wrap each to completely cover , pinching the seams as you go
place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes
while the chicken pockets are baking begin your spinach
mix 2 tablespoons of a1 sauce and the other 2 tablespoons of dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist
6 or 7 minutes
to plate lay down a bed of spinach and place your chicken pocket on top
garnish with some uncooked spinach and use the other tablespoon of a1 in a squirt bottle to decorate the rim of the plates
a1 cowboy up tart  a1
preheat oven to 400 degrees and line baking sheet with parchment paper
roll out pastry to 9 x 11 rectangle
place on baking sheet and bake 20-25 minutes until golden
remove from oven and cool on wire rack
beat cream cheese , sour cream and 3 tablespoons of a1 original sauce together until smooth
using a spatula the cooled tart
place the steak and potatoes on a microwave dish and heat 30 -60 seconds to warm
sprinkle onto tart
now add the tomatoes , corn , and peppers
sprinkle with the cheddar cheese and drizzle with the reserve4d a1 original sauce
season to taste
a1 garlic  steak marinade
combine steak sauce , oil , pepper , and garlic
place steak in plastic bag
add marinade , turning to coat
close bag securely and marinate in refrigerator for at least 1 hour , turning once
remove steak from marinade
place on rack in broiler pan so surface of meat is 3-4 inches from heat source
broil 15-18 minutes to desired doneness , turning once
a1 marinated top round with bacon parmesan polenta  a1
for tomato relish:
add all the ingredients to a bowl and gently toss until incorporated
set aside
for polenta:
in a saucepan over medium-high heat , bring the milk and water to a simmer
slowly add the corn meal and whisk to combine
once all of the corn meal has been incorporated , reduce the heat to low
add salt and pepper
stir vigorously until all of the liquid has been absorbed and the corn meal is tender , about 10 minutes
remove from heat
stir in the parmesan cheese and butter
for steak:
put cup a
1
original steak sauce , 2 tablespoons brown sugar , 1 tablespoon agave nectar , 2 chopped scallions , 1 large sliced shallot , 1 tablespoon tarragon
teaspoon hot sauce and the 1 lb
top round steak into a zip top bag and refrigerate overnight
whenever you think about it , go to the fridge and give the bag a couple of squeezes and flip it to the other side
remove from the fridge to come to room temperature an hour before cooking
when ready to cook , preheat oven to broil
remove steak from the bag and lay on a piece of foil set on top of a baking sheet
cook the steak on the top rack of the broiler for 5 minutes per side
remove from the oven and cover with a foil tent to keep warm and let the juices re-distribute
pour the remaining marinade in a saucepan , put on the stove over a medium heat , and reduce by half
to plate:
scoop about 1 cup of polenta onto each plate
top with a little crumbled bacon and parmesan cheese
thinly slice the steak on the bias and lay a few strips on top of the polenta
spoon some of the marinade reduction over the top
top with a spoonful of tomato relish
a1 meatballs
combine all ingredients , well, bring a large pot to boiling , boil meatballs for 5 minutes, this will seal the juices inches, broil meatballs until brown , about 10 minutes, simmer in spaegetti sauce for at least l / 2 hour
a1 meatloaf
pre-heat oven to 350 degrees, mix all ingredient in a med bowl, place in an ungreased 13x9 baking dish, cover and place in oven for 1 hour, topping, mix ketchup and a1 in small mixing bowl, spoon on top of hot meatloaf and place back in oven for 15 minutes, let meatloaf rest atleast 10 minutes before serving
a1 steak sauce    clone   copycat   homemade substitute
bring to a boil for 2 minutes stirring, remove from heat, allow to cool to lukewarm, put mixture in a blender till it is pureed, pour in bottle, cap tightly and refrigerate to use within 90 days
a1 turkey burgers
mix all ingredients together in a large bowl
form into 6 patties
cook patties in a frying pan on medium heat until fully cooked , flipping as needed
i usually do 3 patties in the frying pan at a time
be careful when flipping the patty , meat is very moist
serve on a bun & top with your favorite condiments
a1 ultimate guacamole
mash everything together roughly and serve with plain or chilli flavoured tortilla chips
better still , find my 'kick ass nacho' recipe and serve as part of that
the jalepeno vinegar is what makes this better than other guac's i think
a1 ultimate jambalaya
heat a little oil in a frying pan and brown the chicken skin side down on a high heat
transfer to a large pan leaving the oil in the frying pan
do the same with the chorizo sausage and keep the oil in the frying pan
you only want to brown and not cook the meat as it will cook further later on
next fry the onions and peppers on a medium heat for 5 minutes or so until softened and just starting to colour
now add the garlic , paprika , cayenne pepper , black pepper , salt , bay leaves and thyme to the pan and fry for 2 mins stirring all the time and making sure nothing burns
turn the heat down if necessary
add everything to the large pan with the chicken
add the rice , shrimp , sugar , stock cube and butter to the large pan
in a blender put the roasted red peppers , tomatoes and water together and blend until smooth
measure out 3 cups of this liquid and add to the large pan
bring everything to the boil
now transfer to a large glass microwavable bowl
seal tightly with cling wrap and microwave on high for 15 - 20 minutes depending on your microwave
if it looks like the rice is still wet , microwave again for 5 more minutes or until the rice has absorbed all of the liquid
leave to stand for at least another 20 minutes but will keep warm for longer than an hour
best served warm not too hot , with plenty of tabasco or other hot pepper sauce
a1 zesty potatoes  a1
1
in a large skillet over medium heat , cook bacon until crisp
remove bacon and set aside on paper towels to drain excess grease
remove grease from pan , reserving 1 tablespoon
2
place potatoes in hot bacon grease and fry for 5 minutes until heated thoroughly
remove hot potatoes from heat and place in a large serving bowl
3
crumble bacon and add to potatoes along with fried onions , walnuts , mayonnaise , goat cheese , a1 steak sauce , mustard and salt
mix until ingredients are thoroughly combined and cheese is melted
serve
a1 derful grilled chicken  a1
place a1 , chicken thighs , and pineapple juice in 1 gallon zip lock bag, marinate for at least 3 hours turning bag occasionally, preheat gas grill for medium heat, grill pineapple rings for 2 minutes on each side, set aside, grill chicken until done, about 6 minutes on each side, place about 10 spinach leaves layered on each piece of chicken, place grilled pineapple ring on each piece, place 1 tablespoon of goat cheese in each hole of each pineapple ring, shut lid of grill for 3 minutes, open grill , serve chicken and enjoy, thankyou
a1b bacon burger bites on white polenta cakes  a1
for polenta cakes:
combine milk , water , cayenne and salt in a saucepan over low heat and bring to a boil
using a whisk , add the polenta
once the polenta is combined , switch to a wooden spoon and stir frequently until the polenta has become thick and smooth
stir in the goat cheese
keep stirring until all the goat cheese is melted and blended in to the polenta
line a 9x13 pan with plastic wrap
pour the polenta into the pan , cover with more plastic wrap and smooth the surface
chill in the refrigerator overnight
when ready to use , remove the polenta from the pan
using a cookie cutter approximately the same size as the burgers , cut 16 polenta cake rounds
add about 1 tablespoon of olive oil to a saut pan over medium heat , and cook the polenta cakes on both sides until golden brown
for burgers:
pre-heat the oven to 400 degrees
put brown sugar in a shallow bowl or pie plate
coat the bacon liberally on both sides with the brown sugar
place bacon on a parchment lined baking sheet and cook in the oven 20 minutes or until bacon is crisp
when the bacon is cool enough to touch , crumble it and set it aside
add any leftover brown sugar to a bowl with the ground turkey , a1 sauce , and black pepper
gently mix until all the ingredients are combined
form the turkey mixture into 16 balls , roughly the same size
flatten the balls into mini burger shapes
poke each burger a few times with a toothpick
pre-heat a non-stickskillet over medium-high heat
cook the burgers in two batches , 2 minutes per side
during the last 30 seconds , place 1 cheddar cheese square on each burger and put a lid on the pan
place 1 burger on each polenta cake and top with some crumbled bacon
serve hot
a   kicking porterhouse steak
remove steak from fridge , allow to come to room temp, take a moment to sip your beer and marvel at the steak you're about to consume, it marbled , it's a porterhouse , it's a symphony, focus, salt and pepper both sides of the steak to your liking, no steak seasoning , none of that crap, when coals are heated move coals to one side of grill, sear steak for 1 minute per side over hot coals, after searing both sides cook over indirect heat for 8-10 minutes, remove , let sit for 10 minutes before cutting, enjoy the beefy bliss before you !
aaa potato salad
peel , cube , and cook potaotes in boiling water for 15 minutes
in a large bowl , blend mayonnaise , vinegar , salt , sugar , pepper , mustard , and garlic powder
remove 1 / 2 of the sauce and reserve for later use
fold in potatoes , celery , onion , and eggs
refrigerate overnight for best results
add needed reserved sauce to taste , but the salad is best when on the creamy side
aab goosht e baadenjaan
peel and thinly slice onions
fry in oil until slightly golden
wash split peas and fry slightly with onions
cut meat into small pieces , add to onions and split peas , and fry over medium heat until colour changes
add salt , black pepper , and turmeric
follow with six glasses of hot water and cook over low heat for about 30 minutes
the pot should be covered with a tight lid so that little steam escapes during cooking
peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm
add a bit of salt and fry in oil over medium heat on both sides until colour changes
wash and peel potatoes
add eggplants , potatoes , and tomato paste
cook over low heat with the pot again tightly covered for another 30 minutes
if necessary , add more hot water during cooking
when cooked , pour the juice into another container
with the back of a fork or spoon , fully crush the ingredients and mix well
serve both the ingredients and the juice separately with iranian , middle-eastern , or pita bread
rice is not served with aab-goosht
when eating , cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food
aab goosht e lappeh
peel and thinly slice onions
fry in oil until slightly golden
wash split peas and fry slightly with onions
cut meat into small pieces , add to onions and split peas , and fry over medium heat until colour changes
add salt , black pepper , and turmeric
follow with six glasses of hot water and cook over low heat for about 30 minutes
the pot should be covered with a tight lid so that little steam escapes during cooking
add crushed dried limes or lime juice
wash and peel potatoes and add in as well
cook over low heat with the pot again tightly covered for another 30 minutes
if necessary , add more hot water during cooking
when cooked , pour the juice into another container
with the back of a fork or spoon , fully crush the ingredients and mix well
serve both the ingredients and the juice separately with iranian , middle-eastern , or pita bread
rice is not served with aab-goosht
when eating , cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food
aaloo chaat  tangy potatoes
heat oil in a pan and add onions fry till they soften do not brown
now add coriander powder , chillies powder and tamrind pulp
after this add the potatoes , salt and chaat masala
mix well
add butter
turn off the heat
and garnish it with greens that is coriander leaves , mint leaves and green chillies
aaloo fry  spicy  fried potatoes
after washing potatoes , add spices
toss potatoes in spices until well coated
heat oil in saucepan
when oil medium hot , add salt to potatoes and fry in batches until potatoes develop a crisp outer layer to it but soft inside
drain and serve hot with dhal
aaloo mattar   indian style peas and potatoes
heat the oil in a pan, add the ginger , garlic , onions , chillies and tomatoes, saute till the tomatoes and onions are softened, add the turmeric powder , coriander powder , cumin powder and garam masala, add salt to taste, add the boiled peas and potatoes, add the chopped cilantro, add the water and bring to a simmer, serve with indian bread or rice
aam lhassi
combine mango , orange juice& sweetener in food processor, blend for 1 1 / 2 minutes, pour milk into processor& process till it has expanded& becomes frothy, add the mango puree, process for about 1 minute, pour into chilled glasses, serve immediately
aam ras
mix all the ingredients and add enough sugar and water to get the desired sweetness and consistency
chill
if serving as a drink , serve garnished with mint leaves
aamer  mango  chutney
cut the mango into 6 pieces, heat oil in the pan, fry the mango slices in the hot oil until slightly brown, remove mango pieces and keep aside, to the same pan add the dry red chilli and panch phoron, pour in two cups of water , the sugar and the salt, let this boil then add the mango slices, simmer over medium heat until the sugar syrup thickens to your desired, consistency, pour in a serving bowl and sprinkle the dry grounded spices, this can be kept under refrigeration for a week
aaron craze s aussie sandwich
mix the egg yolks and mustard in a bowl with a whisk
add a pinch of salt
slowly pour in the olive oil , whisking continuously until the mixture thickens to the consistency of a thick mayonnaise
add the garlic to the mixture to turn in into an aioli , along with the juice of half a lemon
season with salt and pepper and leave to one side
slice a large piece of focaccia in half
drizzle the insides with olive oil and toast on a griddle pan on the oiled side
prepare all the vegetables for the sandwich so that you can assemble it all at once
spread the aioli onto the toasted focaccia , place the vegetables in layers onto one piece of the focaccia
diagonally slice the chilli and scatter on top of the vegetables
add some pieces of basil and place the second slice of focaccia on top
slice the whole thing into quarters and serve immediately
aaron mccargo jr s classic potato salad
bring a large pot of water to a boil
add the potatoes and cook until tender , about 15 minutes
drain the potatoes and spread out on a sheet pan to cool
meanwhile , bring a separate pot of water to a boil
carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely
peel the eggs under cold running water , then roughly chop
in a large bowl , combine the onion , celery , relish , worcestershire sauce , hot sauce , salt , pepper , and the mayonnaise
fold in the potatoes , eggs , and scallions
adjust the seasoning to taste
aaron tippin s mexican casserole
preheat oven to 350
brown the meat and onion in a skillet
add the taco seasoning and water , and let simmer for 5 minutes
in a baking dish , put one layer of tortillas , then 1 / 3 meat mixture on top , followed by layer of beans and layer of cheese
repeat two more times , ending with cheese
bake for 30 minutes , or until cheese is melted and beginning to brown
aaron s favorite ham salad
grind bologna in meat grinder
add all other ingredients and mix well
great served on fresh white bread or toast , with a slice of cheese , or served as a spread for crackers
aaron s special ramen
in 2 quart microwaveable bowl , combine water , broken ramen noodles and contents of flavor pack from noodles
microwave for 5 minutes
remove from microwave and add drained tuna and cheese
mix well and add garlic powder as desired
enjoy !
aarsis ultimate hariyali chicken tikka
in a food processor / blender , mix cilantro leaves , mint leaves , scallion , bell pepper , cumin powder , green chili and garlic cloves
add oil to the above mixture and blend to form a smooth paste
remove the prepared green mixture in to a zip lock bag along with the chicken tenders
seal the bag and massage the marinade in to the chicken tenders
place this bag in the refrigerator overnight or for at least ten hours
use skewers to place the marinated chicken tenders
sprinkle salt on each side of them
heat the grill and rub it with some oil
place the skewers on it to get grill marks on each side and cook until the chicken is done
drizzle some fresh lemon juice and enjoy with your favorite dipping sauce and loved ones !
this will result in a watery marinade , which is not desired
aarsis ultimate peach and goat cheese pizza
prepare the baking sheet by lining it with aluminum foil and spray cooking oil
2)place the naans adjacent to each other on the baking tray
3)place 4-5 slices of peach on each of these naans
4)drizzle some olive oil on top and sprinkle some black pepper
5)bake these naans in a preheated 350-degree oven for 12-15 minutes , or un till they form crispy bottoms
6)take the baking tray out of the oven
7)spread crumbles of goat cheese on each of these naans and drizzle warm honey , 1 tbsp on each of them
8)place the baking tray back in to the oven and bake for 1-2 minutes on 350-degree until the cheese just starts melting
do not overdo this
9)switch off the oven and remove the baking tray
cut each naan in to 4 equal pieces and serve hot to enjoy it with your loved ones !
aarsis ultimate sooji halwa
1) heat water and sugar together and bring to a boil to make simple syrup
2) meanwhile , heat ghee in a non-stick pan
3) add sooji to the ghee and stir regularly until the sooji turns golden brown
4) switch off the gas and place this pan on the side
5) add sugar and water mixture to the sooji
be careful , as it will boil up on you
6) return the above to the stove and on medium heat , stir frequently until the water gets evaporated
7) add half the almonds and all the raisins
8) cook this until the mixture leaves ghee on the sides
9) remove and garnish with rest of the almonds and enjoy this warm and comforting dessert with your loved ones !
aarsis ultimate strawberry and rose lassi
blend together the ice , strawberries , yogurt , milk , sugar and the rose water blend everything to a smooth mixture
pour the prepared lassi into the glasses and garnish with rose petals
enjoy with your loved ones !
aarsis ultimate valentine cake
method for cake:
preheat oven to 325f
sift together flour , baking powder , salt and 7 tablespoons of powdered sugar
set aside
using the paddle attachment , start beating the egg yolks in a bowl
while beating the eggs , very slowly add water
combine well
now slowly add the oil to create an emulsion
add the sifted flour mixture in several batches to form a smooth batter
add the cardamom seeds
mix for another ten-fifteen seconds
set aside
in a separate bowl , start beating egg whites while gradually adding seven tablespoons of powdered sugar
beat until this mixture forms peaks and triples in volume
gently , fold the egg whites into the egg yolk and flour batter
do this in three batches and do not over mix
pour the batter on to a 12 x 16 baking sheet , which has been coated with cooking spray and dusted with all-purpose flour
place this tray on the top rack of the preheated oven
bake until the cake tester comes out clean
it should take about ten to fifteen minutes , depending on the oven
when the cake is baked , take the baking sheet out of the oven and place it on a cooling rack
bring to room temperature
using a 3-inch cookie cutter cut 12 circles out of the cake sheet
set them aside
method for rose frosting:
start beating 1 cup heavy whipping cream in a mixer bowl , using a whisk attachment
once frothy , gradually add the powdered sugar
once the sugar is combined , add the food color with the help of a toothpick
add the rose water
continue beating until it triples in volume and forms peaks
place the frosting in a zip lock bag
seal the bag to remove air
push the frosting to one corner and snip that corner of the bag
garnishing:
unsalted shelled pistachios , chopped
edible dried rose petals
once , you have the frosting ready and the cake cooled , its time to get creative !
assembling:
place one cake circle at the bottom of a glass bowl
pipe the prepared frosting to cover this cake circle
place another cake circle on top of this frosting and repeat part 2
garnish with pistachios and rose petals
aarsi s ultimate pea pulao
method:
wash and soak the rice for half hour
in a pan , heat ghee and add asafetida , cumin seeds , bay leaves , cloves and black pepper kernels , cashews and raisins
now add water , along with coriander powder , garam masala , red chili powder and salt
place a lid and let the broth come up to a boil
now add rice and peas
stir and place the lid back
rice should be ready in 10-12 minutes
do not stir often to avoid breaking of rice
serve with raita or mint chutney !
do not over / under soak the rice always take one part rice to two parts water for perfect rice cooking
aartappel poeding  south africa
prehest oven to 350 degrees
to the potatoes add eggs , sugar , salt , vanilla , almond or lemon essence and zest
put dabs of butter on top and top with a good grating of nutmeg or almond slices
bake in a lightly buttered casserole dish for 30 minutes till lightly browned
aarti s creamy pistachio pops
in a small saucepan over medium heat , bring evaporated milk to a simmer until small bubbles form around the circumference of the pot
meanwhile , snip the tops of the tea bags and add to the milk
whisk in cardamom
once the milk is simmering , turn the heat off , cover and let sit and steep for 30 minutes
strain the evaporated milk into a large bowl
whisk in the condensed milk , heavy cream and pistachios
either pour the mixture into ice pop molds , small bowls or a large bowl
cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin"
pop them into the freezer and freeze overnight
when you're ready to serve , run the ice pop mold under hot water to loosen it
you can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome
garnish with more nuts if you like and serve
aarti s party chai tea
in a medium saucepan , bring the water , all of the spices and the ginger to a boil over medium heat
turn off the heat and allow it to steep for 15 minutes
bring the mixture back to a boil , then add the tea
turn the heat off , and allow it to steep for 3 to 5 minutes depending on how strong you like your tea
stir in the honey and add milk to your liking
strain it into a bowl or pitcher and serve !
enjoy !