formido/recipes-20k huggingface dataset:
american sandwich white loaf   midwest
mix 3 1 / 2 cups of the flour , the yeast , and salt together in a standing mixer fitted with the dough hook
with the mixer on low speed , add the milk mixture and mix until the dough comes together , about 1 minute
increase speed to medium-low and knead until the dough is smmooth and elastic , about 10 minutes
turn the dough onto a clean counter and knead by hand to form a smooth , round ball , aout 1 minute
place the dough in a lightly oiled bowl and wrap tightly with palctic wrap
let rise in a warm place until doubled in size , 1 to 1 1 / 2 hours
see variation for proofing instructions)
turn the dough out onto a lightly floured counter and gently press it into a 9-inch square
roll the dough into a tight cylinder and pinch the seam closed
place the loaf seam-side down in a 9-inch loaf pan , wrap tightly in plastic wrap , and let rise in a warm place until it has nearly doubled in size and springs back slowl when indented with a finger , 1 1 / 2 hours
adjust an oven rack to the middle position and heat the oven to 350 degrees
bring a kettle of water to boil
gently brush the loaf with the remaining 1 tablespoon butter
set the loaf pan on the oven rack and place an empty metal loaf pan next to it
fill the empty pan about half full with the boiling water
bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer , 40-50 minutes
flip the bread out onto a wire rack and let cool to room temperature before slicing , about 2 hours
american sirloin steaks
in a not too deep glass dish , mix worcestershire sauce , vinegar , garlic , salt and pepper
add steaks and flip them to coat well
cover the dish with a plastic wrap and let marinate in the fridge 45 minutes to 1 hour
set the barbecue to medium-high heat
put steaks on a greased grill of the barbecue and cook about 3 minutes on each side for a rare steak or until desired cooking
put steaks on a cutting board and cover with foil paper , without stretching
let rest for 5 minutes
american strawberry shortcake
sift flour and icing sugar into a medium bowl , cut the butter into small pieces and add to the bowl
mix and kneed well until mixture is quite smooth ,
add the egg yoke and two tablespoons of the cream - blend well
cover the dough with waxed paper and place in the fridge for 30 minutes
pre heat oven to 190c
divide the dough into two equal parts and roll out each piece to about a 9 inch circle
a hint here is to roll it out between two pieces of greaseproof paper , no sticking and when its ready peel off the paper and turn upside down on baking tray and peel of the other paper
bake for 10-12 minutes , or until the edges are slightly golden brown ,
transfer one round , carefully to a cooling rack - and the other you cut immediately its out of the oven into slices - 10-10 slices and transfer the slices on another rack to completely cool
hull and cut the strawberries in halves or thirds
beat the cream until its thick enough to stand on its own but still able to stir it
fold the strawberries into the cream
spoon mixture onto the centre of the shortbread - forming a pyramid , and place the slices around the piled up cream -- simply serve
this can be prepared the day before and covered in cling film and kept at room temperature
american style butter chicken
marinate chicken with ginger garlic paste and salt
let it sit for 10-20 minutes
heat a skillet to medium high and melt the butter
add chicken to the pan and cook until no longer pink
remove pan from heat and set aside
in another pan , heat the oil and add cashews , sour cream , red chili powder , tomato sauce and the fried chicken
cook on medium low heat until tender and the oil separates from the sauce
serve hot over rice
enjoy !
american sub salad
mix all ingrediants together except dressing, add dressing to taste
american sukiyaki
brown meat in oil, add veggies , broth , and soy sauce, cover and cook over low heat for 10 minutes or until veggies are tender, stir often, combine water and cornstarch, add to meat mixture, stir until thickened, serve over hot rice
american sweet potato pudding
preheat oven to 165c fan forced
mix together the sweet potato , polenta , brown sugar , salt and ground ginger in a large bowl
whisk the egg and egg yolks together with the vanilla and cream and then add this to the sweet potato mixture and mix well
transfer the mixture to a lightly oiled gratin and smooth the top and cook in the oven for about 30 to 35 minutes until golden and set
sprinkle with a little caster sugar and serve in individual bowls with a dollop of cream or ice cream on the side
american traditional pumpkin pie
preheat oven to 450 degrees
in a large non-metal bowl combine sugars and eggs
add in the pumpkin mush , the spices , salt , and evaporated milk
pour the filling into the pie shell
bake for 10 minutes , and then reduce heat to 350 and bake for another 50 minutes , or until pie sets
--------pumpkinmush-----------
cut pumpkin in half
prick the skin several times with a fork , and place on a cookie sheet , cut-side up
bake for 50 minutes or until very soft when poked with a fork
let the pumpkin cool , then scoop out the seeds with a spoon
scoop out the pumpkin meat , and throw away the skin
mash the pumpkin meat with a potato masher or puree in a blender / food processor
makes about 4 cups
american turkey burgers
mix ground turkey , onion powder , garlic salt and b, b, q, sauce in large bowl, shape into 4 patties and and put in fridge covered for 1 hour, brush burgers with a little olive oil before placing on grill, place patties on grill or b, b, q, over medium coals, grill 7 to 9 minutes on each side or until cooked medium well, top each patty with american slices & continue grilling until melted, fill buns with the works and turkey burgers
american turkey turnovers
saute onion and celery in butter
stir in remaining ingredients for filling
sift together flour , curry powder , and salt
using either a butter knife , or a pastry blender cut in shortening until the mixture looks like a coarse meal
sprinkle in 1 / 4 cup of the ice water , reserving the rest
toss with a fork to mix
quickly press the dough into a ball and set aside
if there is any flour left in the bowl , use reserved water to dampen and then press into the rest of the dough
there are two ways to do this next step , the second being the one i came up with myself
choose the one that seems better to you
on a floured surface roll dough 1 / 8 in thick , and then cut into twelve 6 inch rounds
or make twelve balls of dough and roll into 6 inch rounds
spoon about 2 heaping tablespoons of the filling onto half of each of the rounds
brush the margin of each round with a little warm water
fold the empty half over
use a fork to seal the edges , and then prick the top here and there
use a spatula to carefully transfer the finished turnovers to a cookie sheet
cover loosely with wax paper and freeze overnight
package the turnovers in foil or freezer bags and label as necessary
when ready to cook preheat over to 425
place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes or as much as 60 minutes
the edges should be golden when finished
american style baked beans
preheat oven to 150 degrees celsius
mix all ingredients in a baking dish
bake uncovered for 2 hours , stirring occassionally to stop the top from caramelising too much
american style panettone
biga: combine the flour , water and yeast , kneading briefly to make a stiff dough
if you're using a bread machine , allow the dough to knead for 5 minutes , then cancel the machine
place the dough in a lightly greased bowl , and allow it to rise overnight , about 12 hours
it'll become bubbly
dough: in the bowl of an electric mixer , combine all of the ingredients except the dried fruit
knead the dough till it's cohesive
it'll seem very gummy at first , but should come together nicely at the end
don't worry if it doesn't form a smooth ball
it's ok if it sticks to the sides of the bowl a bit
place the dough in a lightly greased bowl , and allow it to rest for an hour
it won't rise much
that's ok
knead the fruit into the dough , by hand or machine
knead only until the dough accepts the fruit , as over handling will cause the fruit to release too much sugar into the dough , slowing the rise
allow the dough to rest for 10 minutes , then shape it into a round ball
poke a hole in the center of the ball
slip the dough over the ring of a lightly greased 9" to 10" tube pan or monkey bread pan
cover the pan , and set the dough aside to rise for 2 hours or so
it probably won't double in size , but will puff up a bit
don't worry , this bread's oven spring is quite good
bake the panettone in a preheated 350f oven for 25 to 40 minutes , tenting it with aluminum foil for the final 15 minutes of baking if it appears to be browning too quickly
there's a wide time-range here due to the difference in center diameters of monkey bread and tube pans
the smaller the diameter , the longer the bread will bake
the internal temperature of the dough should register 190f to 205f when it's done , so use an instant-read thermometer to check
if you don't have a thermometer , poke a cake tester into the center
it should come out dry , without any crumbs or wet dough clinging to it
remove the panettone from the oven , and after about 5 minutes turn it out of the pan
brush with melted butter , if desired , for a soft , buttery crust
cool on a rack
sprinkle with confectioners' sugar just before serving , if desired
american style vanilla biscotti
preheat the oven to 350f lightly grease one large baking sheet
in a medium-sized bowl , beat the butter , sugar , salt , vanilla , and baking powder until the mixture is smooth and creamy
beat in the eggs
the batter may look slightly curdled
at low speed of your mixer , add the flour , stirring until smooth
the dough will be sticky
plop the dough onto the prepared baking sheet
shape it into a log thats about 14" long x 2 " wide x " thick
straighten the log , and smooth its top and sides
a wet spatula or wet bowl scraper works well here
bake the dough for 25 minutes
remove it from the oven , and allow it to cool on the pan anywhere from 10 to 25 minutes
just work it into the schedule of whatever else youre doing in the kitchen
using a spray bottle filled with room-temperature water , lightly but thoroughly spritz the log , making sure to cover the sides as well as the top
softening the crust just this little bit will make slicing the biscotti much easier
reduce the oven temperature to 325f wait another 5 minutes , then use a serrated knife to cut the log crosswise into 1&#8260
2" to 3&#8260
4" slices
or cut the biscotti on the diagonalfor fewer , longer biscotti
as youre slicing , be sure to cut straight up and down , perpendicular to the pan
if you cut unevenly , biscotti may be thicker at the top than the bottom , and theyll topple over during their second bake
set the biscotti on edge on the prepared baking sheet
return the biscotti to the oven , and bake them for 25 to 30 minutes , till they feel very dry and are beginning to turn golden
theyll still feel a tiny bit moist in the very center , if you break off a piece
but theyll continue to dry out as they cool
remove the biscotti from the oven , and transfer them to a rack to cool
variations: add up to 2 cups nuts , dried fruit , or chips to the dough , along with the flour
adjust the spice to suit the add-in , if desired
e
g
, add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans
or substitute hazelnut , butter-rum , or your favorite flavor for the vanilla
a classic italian anise biscotti is made with 1 / 2 teaspoon anise extract , and 1 tablespoon fennel seeds
americana key lime pie
thoroughly mix gelatin , 1 / 2 cup sugar , and salt in saucepan
beat together egg yolks , lime juice , and water
stir into gelatin mixture
cook and stir over medium heat just till mixture comes to boiling
remove from heat
stir in grated peel
add food coloring sparingly to tint pale green
chill , stirring occasionally , until the mixture mounds slightly when dropped from a spoon
beat egg whites till soft peaks form
gradually add 1 / 2 c sugar , beating to stiff peaks
fold gelatin mixture into egg whites
fold in whipped cream
pile into cooled baked pastry shell
chill till firm
spread with more whipped cream
edge with grated lime peel
sprinkle chopped pistachio nuts in center
garnish with thinly sliced lime placed in whipped cream mounds around edge of pie
americanized shepherd s pie
preheat oven to 350 degrees
add potatoes to pot with enough salted water to cover
bring to a boil and cook for 20 minutes or until soft
drain potatoes and add back to warm pan
mash potatoes , butter and milk , whip until smooth
set aside
cook onion over med-high heat in oil for about 5 minutes , add garlic and cook for about 30 seconds
add ground beef and cook until no longer pink
drain beef
add worcestershire and ketchup
blend stock and flour until smooth , then add to mixture along with spices and stir
add soup and vegetables and stir
let mixture simmer on low for about 10 minutes , stirring frequently
spray a casserole dish with cooking spray and add mixture , then spread potatoes over top evenly
bake for 30-40 minutes
americanized slovak haluski
for potato dumplings :
in a medium bowl , mix flour , eggs , potato puree , baking powder , and salt together throughly , mixing it into a sticky dough
set aside
take a large pot , fill it a little over half full with water
add a dash of salt to the water
boil water on high heat
on medium heat in a skillet , fry up the bacon until crisp
remove bacon from the pan and allow it to drain on paper towels
cool bacon and crumble
keep bacon fat in the skillet for caramelizing onions and frying up dumplings
in the same skillet , caramelize chopped onions on low heat
this should take about 30 to 45 minutes , occasionally stirring
when they are done , drain onions in a strainer over a small glass bowl reserving bacon fat and the set aside
keep the same skillet to fry the dumplings
in the meantime , on a small cutting board , ladle haluski dough and with a knife , cut about 1 teaspoon sized pieces while holding the board over the boiling water
drop the dough pieces into the water
you might want to do this in batches
a ladle sized amount of dough pieces at a time
let each small batch boil until dumplings are throughly cooked and floating to the top of the boiling water
repeat with another batch of dough until youve used it all
strain dumplings out of the water and add them to a medium bowl to drain for a moment
take each batch and add them to the skillet
add a little bacon fat over the dumplings and fry on both sides on medium heat until brown
repeat with the remaining batches of dough as they finish boiling
place dumplings into a large serving bowl
sprinkle bacon crumbles , two slices of cheese , a tablespoon of caramelized onions at a time for each layer
repeat the layering process as you finish cooking additional batches of dumplings frying in the pan , layering into the large serving dish with bacon , onions and cheese until full batch is done
when complete , take a large spoon and throughly mix haluski with all of the other layers to incorporate all the ingredients thoroughly
serve as is or add kielbasa on the side , or slice up kielbasa and mix it in with haluski !
garnish with sprinkles of freshly chopped chives on top , add a dollop of sour cream to each serving and serve with a nice warm crusty bread !
americano
combine in glass
americas best pancakes or waffles from that chicken ranch
whisk milk and lemon juice in a medium bowl and set aside to let thicken
whisk the egg and cooled melted butter into the milk mixture
in a separate bowl , whisk dry ingredients together - flour , sugar , baking powder , baking soda , salt
create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center
whisk gently until just combined , there should still be lumps
stirring too much makes the cakes tough , you want them light and airy !
heat a pan , griddle or waffle maker to medium heat and coat with butter or vegetable oil
for pancakes: pour pancake mixture by 1 / 4 cups and heat until large bubbles come to the top
flip the pancake and wait another 1-2 minutes
for waffles: experiment with your waffle maker settings- you want a soft brown exterior with a lightly done interior- don't overcook !
amerigo s chicken tuscany
for the marinade: in a medium bowl whisk together oils , vinegar , lemon juice , garlic , lemon zest , peppercorns , celery salt , worcestershire sauce and tabasco
add chicken breasts and place in refrigerator to marinate for several hours
for the brown sauce: in a medium saucepan , over mediium heat , melt butter
add flour and whisk together over heat for 1- 2 minutes
add chianti and beef stock , whisking constantly
bring to a boil , then reduce heat to medium low and simmer about 10 minutes
for the chicken: remove chicken breasts from marinade and pat dry
coat each breast first with flour , shaking out excess
then in egg wash
then in bread crumbs
make sure to completely cover breast with breading
in a large heavy non-stick skillet , heat olive oil over medium-high heat
place breasts in pan and cook until browned lightly on each side , about 4 minutes per side
remove and keep warm
in another pan , melt butter , add mushrooms and cook until they begin to soften , 1 to 2 minutes
add tomatoes and garlic and cook , stirring constantly , for another minute
add herbs and green onions and toss to combine
add brown sauce and bring to a boil , then remove from heat
divide angel hair pasta among four plates and top with chicken and sauce
amerikaner
mix all dry ingredients together
mix together water , milk , eggs , and extracts
cream butter
mix in sugar , a little at a time
add liquid ingredients , mix well
add dry ingredients in several steps , blend well after each
the dough needs to be fairly firm , not like cookie dough but drier than cake dough , if it is too runny add a little more flour
put dough about two tablespoons on a greased cookie sheet , don't place too close together as this will spread
bake in a preheated 300f to 325f oven for 15 to 20 minutes
after about 10 minutes in the oven brush the exposed side with some milk
finish baking till the dough turns a golden brown , don't overbake
light glaze:
mix powdered sugar with enough water to make a spreadable mass , you can't mess this one up , too thin- more sugar , too thick- more water
dark glaze:
mix powdered sugar and cocoa and proceed as for light glaze
glaza the underside of the amerikaner with either or both glazes
amethyst s paleo elk meatloaf
crack the egg , mix it up a bit , and add the elk
stir together
cut the carrot , celery , onion , and garlic into large chunks
put them all together in a food processor , and pulse until they are in small , even pieces
add the cut vegetables to the meat , and the rosemary , pepper , oil , and ketchup
mix it all up , using your hands is the best way to ensure an even mix
form into a loaf and put into a loaf pan
bake at 350 for approximately an hour
amhari mesir wat
sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes
rinse in running water and drain
peel and finely chop the onions
peel and mash the garlic
heat the oil in large pan and saute the onion until golden
add tomato paste and paprika and mix
add half the water and the garlic , ginger pepper and salt
stir well and then add the rest of the water , stir again , cover and bring to boil
when the water boil , add the lentils , lower the flame and cook 20-30 minutes , until the lentils soften
ami s zarda
take a coffee mug fill it with water and add almonds to it and then put it in the microwave for 2 min , this will make it easier for you to take the skin off , cut them length wise across
keep aside
take another coffee mug , fill it with water and add raisins to it and place it in microwave for 1 minute drain the water and keep aside
for rice: put 4 cups of water in a sauce pan , add 3 cardamoms and food color , bring to boil , add the rice in
keep the heat on high
when rice is half way cooked turn the heat off and drain the water
keep the rice aside
(in order to know if the rice is half cooked , with a spoon take three grains of rice and you will notice three lines in the middle of the grain
this means that the rice is half cooked
in a separate sauce pan , heat the oil , break 5 cardamoms add them in , cook for few seconds , add little less than cup of water cover the sauce pan with lid as soon as you add water
then add sugar and stir around till its well dissolved , add raisins and rice and almonds inches mix the rice so that its covered with the sugar syrup and the raisins and almonds are evenly distributed
keep the heat medium for 5 min or till all the liquid in the rice is gone
add 2 teaspoon of oil on the top of rice for a little gloss
now , cover the top of sauce pan with a foil paper and put the lid on , place the pan on a tawa and cook it on a lower heat for 5 minute reduce the heat further to the lowest for another 6-7min
and you are done !
this can be served hot or at room temperature
some people like it with some crme frache -- but i like to eat it as it is with some apple and cinnamon green tea
yummy !
amigdalota   almond cookies
preheat oven to 275 degrees f
in a bowl combine eggs , 2 cups of sugar and almond extract and mix for 2-3 minutes
fold in the ground almonds
the mixture will be quite moist and sticky
shape into round balls
place the remaining cup of sugar on a separate plate and roll the balls in the sugar
line the cookie sheet with parchment paper and place cookies on the baking tray
place one whole almond on top of cookie and press gently
bake for 12 minutes at 275 degrees f
allow to cool and place in an airtight container as the cookies should remain chewy and not dry and crunchy
amigo pie
brown meat, drain, add onion , tomato , olives and seasonings, cook until onion is tender, combine cornmeal , flour , salt and baking powder, add water and butter or margarine, mix until smooth, stir in 1 cup cheese and olives, pour cornmeal mixture into greased 9-inch pie plate, spoon meat mixture into center of cornmeal mixture and press down gently, bake in a 400 degree preheated oven for 25 minutes, top with remaining cheese, garnish with additional olive slices , if desired
amiira s crack brownies
preheat oven to 350 degrees
in heavy saucepan , combine caramels and 1 / 3 cup evaporated milk
cook over low heat , stirring constantly , until caramels are melted
grease and flour a 9x13-inch baking dish
in a large mining bowl , combine dry cake mix , melted butter , and the other 1 / 3 cup evaporated milk
stir by hand until the dough holds together
divide dough in half and press first half of dough into prepared baking dish
bake at 350f for 8 to 9 minutes
remove from oven and sprinkle chocolate chips over baked crust
pour caramel mixture over the chocolate chips
crumble the other half of the dough over caramel layer
return to oven and bake for 20 minutes
remove and cool for 15 minutes , then cut into squares
refrigerate for at least 30 minutes before serving
return to refrigerator when no eating , as they get goopy at room temperature