formido/recipes-20k huggingface dataset:
ataif  arab filled pancakes
dissolve yeast in sugar and 1 / 2 cup of water
let it froth for 10 minutes
put the flour in a large bowl
add the yeast mixture and remaining water gradually
beat vigorously into a creamy lump-free batter
cover the bowl with plastic wrap and leave in a warm place for an hour
to make the syrup , bring the water to a boil with sugar and lemon juice
simmer for 10 minutes
stir in the rose water and simmer for a few more seconds
allow to cool
heat an oiled skillet until it is very hot
reduce the heat to medium
pour a half ladle of batter into the skillet , allowing it to spread
fry only one side of the pancake
when little holes appear , lift them out and set them on a platter to be stuffed
put a heaping tablespoon of stuffing in the middle of each pancake
fold in half and pinch the edges tightly to allow no filling to escape
deep fry a few at a time in medium hot oil about 1 inch deep
remove when they turn pale brown
drain on paper towels
dip , while hot , in the syrup
pour the remaining syrup over the top of all of them and serve either hot or cold
atar allecha
mash the peas
set aside
in dry pan over moderate low heat , stir fry the onion and garlic for 2 minutes
add oil and stir fry one minute more
add the mashed peas , tumeric , salt , and chili
mix well
add the water and cook 3-4 mins longer to reduce the mixture to a thick , green , well spiced puree
ataulfo mango jam
place all ingredients in a small saucepan, simmer over low heat until liquid is almost evaporated, remove vanilla and puree in food processor
atay bi na na  mint tea
warm a teapot by swirling a little hot water around the teapot then discarding it
put the tea in the teapot , add the mint leaves , and 1-2 tsp sugar per person , according to taste
pour in boiling water and stir once only
infuse for 5 minutes then serve in your beautiful tea glasses or tea cups and serve at once
atayef mehshi
dissolve yeast and sugar in 1 / 2 c of warm water
cover lightly with a damp cloth and leave in a warm place for about 20 minutes , or until mixture begins to foam
warm a large mixing bowl by rinsing with hot water and drying thoroughly
sift flour into warmed bowl
make a depression in the center , pour in yeast mixture , and beat into flour
continue beating , gradually adding the remaining warm water until mixture is the consistency of pancake batter
cover mixture with a damp cloth and leave in a warm place for 1 hour , or until bubbly
in a small bowl , prepare filling by mixing walnuts , sugar , and cinnamon
set aside
preheat oven to 375
place vegetable oil in a heavy skillet and swirl to coat evenly
heat pan over high heat
pour about 1 / 4 c batter into heated pan
tilt pan gently to even out batter , but keep pancake fairly thick and round
cook until it begins to bubble and comes awy easily from pan
cook only one side of pancake
use a spatula to remove pancake from pan and place panckae on a greased cookie sheet or baking pan
put 2 tbsp of walnut filling on uncooked side of panckae and fold in half
firmly pinch edges together to keep filling in place
repeat with remaining batter and filling , adding oil to pan as needed
when all pancakes are filled , place cookie sheet or baking pan in oven and bake for 10 to 15 minutes
remove from oven and cool slightly
dip pancakes in syrup or serve with cottage cheese our sour cream
athen s marinated black eyed peas
drain the peas and rinse, combine onion , bell pepper and peas, mix remaining ingredients together and pour over pea mixture, cover and refrigerate for a time to blend, i have never timed how long it takes , so i'm guessing on the time, i also have added 1 / 4 cup sliced black olives
athena s lemon greek penne pasta
cook pasta according to package directions
drain and then stir in 1 oz oil to coat pasta
while pasta is cooking , melt butter in a medium sauce pan over low heat , then add heavy cream
increase heat to medium-high stirring occasionally and when the mixture begins to bubble , add in the parmesan cheese and blend until the cheese has melted
add in lemon juice and lemon zest and stir
season with black pepper and salt to taste
add cooked pasta and mix well
bring sauce back to just under a boil and then serve
you may wish to garnish your pasta dish with some additional parmesan cheese , parsley , or even a couple of capers
this dish does not re-heat well , so plan on enjoying this dish in one setting
athena s ma cropolis  rsc
preheat oven to 350 degrees f
lightly grease 8 small cast iron skillets , or a 9" x 13" casserole dish
cook the macaroni according to package directions , but add 1 tablespoon salt to the water and cook for only 5 minutes
drain and add to a large bowl
heat a large skillet on medium-high and brown the pork , stirring to crumble as it cooks , about 4 minutes
add the onion and cook for another 4 minutes , then add the hidden valley original ranch seasoning mix , spinach , vinegar , garlic , tomatoes , chives , rosemary , oregano , cayenne , cinnamon and olives
cook for another 5 minutes and mix into the macaroni
wipe out the skillet and heat the oil and butter on medium and whisk in the flour , cooking for a minute
whisk in the milk and stock and cook until it thickens
turn the heat to low and stir in the parmesan cheese , yogurt , cream cheese and 1 cup shredded cheese
as soon as the cheeses are melted and blended , add to the macaroni
divide between 8 personal skillets , about 1 cup of mixture for each
top each skillet with 1 / 8 cup shredded cheese and scatter each with feta crumbles
bake for 20-25 minutes , or until cheese is melted and bubbly
makes 8 servings in 6 1 / 2 inch cast iron skillets or a 9"x13" casserole
athena s spanakopita  spinach and feta pie
place spinach and water in large microwave-safe bowl
cover bowl with large dinner plate
microwave on high power until spinach is wilted and decreased in volume by half , about 5 minutes
using potholders , remove bowl from microwave and keep covered , 1 minute
carefully remove plate and transfer spinach to colander set in sink
using back of rubber spatula , gently press spinach against colander to release excess liquid
transfer spinach to cutting board and roughly chop
transfer spinach to clean kitchen towel and squeeze to remove excess water
place drained spinach in large bowl
add remaining filling ingredients and mix
preheat oven to 375 degrees f and line rimmed baking sheet with parchment paper
using pastry brush , lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo
lay 1 phyllo sheet on buttered parchment , and brush thoroughly with melted butter
repeat with 9 more phyllo sheets , brushing each with butter
spread spinach mixture evenly over phyllo , leaving 1 / 4 inch border on all sides
cover spinach with 6 more phyllo sheets , brushing each with butter and sprinkling each with about 2 tablespoons pecorino cheese
lay 2 more phyllo sheets on top , brushing each with butter
working from center outward , use palms of your hands to compress layers and press out any air pockets
using sharp knife , score pie through the top 3 layers of phyllo into 24 equal pieces
sprinkle with sesame seeds
bake until phyllo is golden and crisp , 20 to 25 minutes
cool on baking sheet 10 minutes or up to 2 hours
slide spanakopita , still on parchment , to cutting board
cut into squares and serve
athenian artichoke dip
mix artichokes hearts , cheese and pepper, add garlic, add mayonnaise , green onions and organo, mix well, spoon into baking dish, top with almonds, bake 25 to 30 minutes at 350 degrees or until brown and bubbly
athenian blintzes
crepe batter: with a whisk , beat eggs and milk together and add the salt
gradually , a tablespoonful at a time , whisk in flour and beat until smooth
heat a 6 skillet and butter it lightly
pour in enough batter to make a thin pancake
pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan
cook the blintz on one side only until the top blisters and it looks dry around the edges
turn the blintz upside down onto a clean towel
re-butter the skillet if need be , every 2 or 3 blintzes , and proceed until all the batter has been used up
filling: completely defrost the spinach and squeeze out any excess liquid
add the butter or olive oil to a skillet and saute the scallions about 2 minutes
add the spinach and continue to cook about 5 minutes longer
add the sesame oil and cheese folding the spinach over the cheese until it melts
season with salt and pepper
remove the filling from the pan and cool before stuffing your blintz crepes
assembly: place 2 tablespoons of filling in center of crepe
fold bottom over filling
fold sides over filling
fold top over filling and roll till sealed
place in lightly greased saute pan , seam side down
brown for 3-4 minutes on each side till lightly browned
serve warm with a dollop of sour cream
athenian cheese spread
combine cream cheese and feta cheese, add garlic and mix, drain and chop the spinach and add to the cheese mix, line a medium bowl with plastic wrap, layer half of the cream cheese mixture, add the chopped red pepper in the middle to give a layered effect, finish with the rest of the cream cheese mixture, cover with plastic wrap, refrigerate at least 6 hours, to serve , invert onto plate and cover the top with the chopped almonds, serve with crackers or toasted french bread
athenian chicken and sauce
heat oil in a large pan and cook chicken until brown on both sides , about 5 minutes per side
add in the onion garlic and pepper and saut until chicken is thoroughly cooked and vegetables are tender , about 5 minutes
while chicken and vegetables are cooking , cook the broth , lemon juice , lemon peel , and oregano in a small pot
bring to a boil
continue cooking for about 5 minutes , broth should reduce down to about 1 / 2 cup
serve chicken topped with sauce and olives sprinkled on top
athenian fish  20 minute meal
preheat large saute pan on medium-high for 2-3 minutes
in the meanwhile , season both sides of the fish fillets with pepper and 1 / 2 t of the greek seasoning
wash your hands
place oil in pan
swirl to coat
add garlic and onion
cook 1-2 minutes until onion is soft
add fish fillets
top fish with remaining ingredients
cover and cook 8-10 minutes , stirring veggies once
cooking time will depend on the thickness of the fish
fish is done when it has an internal temperature of 145 degrees and flesh is opaque and separates easily with a fork
athenian ranch pork empanadas  rsc
preheat oven to 400f line 2 cookie sheets with cooking parchment paper
set aside
in a medium nonstick skillet , heat one tablespoon extra virgin olive oil over medium heat
add fresh ground pork and cook until pork is fully cooked
about 6-8 minutes
on a clean work surface , unroll refrigerated pizza dough
roll or press dough 1 / 4 inch thick
cut into 6 equal squares
in large bowl combine pork , chopped red bell pepper , shallots , artichoke hearts , greek seasoning , fresh parsley , parmesan cheese , feta cheese , cayenne pepper , greek yogurt , 1 / 3 cup hidden valley original ranch dressing , kalamata olives , 1 / 2 teaspoon sicilian sea salt , and 1 / 4 teaspoon cracked black pepper
place 2 tablespoons ranch pork mixture on center of each pizza dough square
fold each pizza dough square in half diagonally to make triangle
press edges to seal with tines of fork
place on prepared cookie sheets
spray empanadas with olive oil cooking spray , and sprinkle with the remaining sicilian sea salt and cracked black pepper
bake 12 to 15 minutes or until golden brown
serve athenian ranch pork empanadas with remaining hidden valley original ranch dressing for dipping
serves: 6 , prep time: 20 minutes , cooking time: 15 minutes
athenian rice with feta cheese
heat oil in large skillet over medium-high heat until hot, add onion , red pepper and garlic, cook and stir until onion is tender, stir in rice , tomatoes , olives , parsley and oregano, heat thoroughly, remove from heat, add cheese , lemon juice and black pepper, stir until well blended, garnish with oregano, serve immediately
athenian shrimp in tomato and feta sauce
heat oil and add the onion and garlic
cook , stirring often , until the onion is softened , about 4 minutes
transfer to a 3-1 / 2 qt slow cooker
add the tomatoes with their puree , the tomato paste , wine , parsley , oregano and pepper
cover and cook for 6 to 8 hours on low
increase the heat to high and add the shrimp
cook just until the shrimp are firm and have turned pink , about 15 minutes
stir in the feta cheese and serve immediately
athenian spinach
remove large stems from packages of spinach
steam or cook until wilted
refresh with cold water
press to remove excess moisture
set aside
in a large skillet , saute sliced red onion and minced garlic on low heat in olive oil for 2 minutes
add cooked spinach , balsamic vinegar , and freshly ground pepper
saute until warm
arrange spinach on serving plate
top with 2-3 tablespoons of crumbled feta cheese
athens linguine
cook pasta according to directions and drain, heat alfredo sauce and toss with pasta, top with tomatoes , artichoke , feta and olives
athens pork tenderloin with goat cheese
preheat oven to 450 degrees
add olive oil and butter to a 10- or 11-inch skillet and set heat to medium-high
when butter melts , add mushrooms , onion , tomatoes , and olives
saute for 5 to 6 minutes until mushrooms are softened
remove from heat
stir in the cheese and dried oregano until well combined
butterfly each tenderloin by slitting lengthwise , cutting to but not through the other side
place each between 2 sheets of heavy-duty plastic wrap
pound with a meat mallet or a small heavy skillet
thickness should be approximately 1 / 4- to 1 / 2-inch
sprinkle with salt and pepper
spread mushroom mixture on one side of each tenderloin , leaving about a 1 / 2-inch border
roll up tenderloin , enclosing the filling inside
place with the seams facing down in a roasting pan
bake , uncovered , for 15 minutes
reduce heat to 400 degrees and bake an additional 15 to 20 minutes or until meat reaches at least 160 degrees on an instant-read thermometer
remove tenderloins from oven and allow to cool for 5 minutes before slicing
athole brose
whisk the milk , half-and-half and honey together in a microwave safe 2 quart bowl
microvave uncovered on highn power for 6-8 minutes , until very hot
whisk in the scotch and serve hot or chilled , sprinkled with nutmeg if desired
atholl brose
put oatmeal into a bowl , and mix with water to create a thick paste
let stand for hour
in the next step , the aim is to save the liquid- not the oatmeal !
strain the liquid through a fine strainer or sieve into bowl
press with back of spoon to extract all liquid , and then throw away the oatmeal
mix the liquid with honey , and stir until well-blended
pour into quart bottle , fill up with scotch whisky , and cork the bottle tightly
always shake before using
atjar ketimun  cucumbers in turmeric
combine cucumber pieces with 2 tablespoons of salt, refrigerate for 1 hour, rinse and drain well, squeeze out any excess moisture, heat peanut oil and saute shallots , garlic and ginger until softened, add almonds , turmeric , sugar and remaining salt, stir well, add vinegar and water, simmer 10 minutes, pour over cucumbers, mix well, refrigerate for at least 1 hour before serving
atk s grandma pizza
spread the 2 tablespoons of olive oil over a jelly roll or large baking pan
combine the water and olive oil together in a measuring cup
mix all of the dry ingredients for the crust together and place in a mixer
with the dough hook , start mixer on low and begin to add the liquid mixture until the wet and dry ingredients are incorporated
increase the speed to medium and mix for 10 minutes
the dough should be sticky unlike regular pizza dough
drop the dough onto the oiled pan and turn over once to coat the dough with oil
press out into a 6 x 10" rectangle cover with plastic wrap and let rest for 60 to 90 minutes
the dough should double
uncover and press the dough out to the sides of the pan
cover again with the plastic and let rest / rise for another 45 minutes
preheat oven to 500 degrees fareneheit , with rack positioned at the lowest level
mix all of the ingredients together for the sauce
cheeses should be combined , and fresh basil should be rolled , width-wise , and chopped into fine ribbons and set aside
first , spread the cheese evenly over the dough , then sprinkle the tomato topping
bake for approximately 15 minutes , until bubbly and golden brown
with a long spatula , loosen crust from pan then transfer onto a large cooling rack
sprinkle with fresh basil , cut and serve
atk s super crispy  honey dipped fried chicken
make brine and batter at the same time so that they can be refrigerated for an adequate amount of time
the batter will be thin , but is quite adequate
it will thicken when chilled
brine chicken in 2 quarts of water with 1 / 2 cup of sugar and 1 / 2 cup of salt whisked inches refrigerate for 30 to 60 minutes
heat oil to 350 degrees farenheit in a 4 quart pot
dry chicken and dredge in 1 / 2 celsius cornstarch , shaking off any excess
coat with batter and carefully drop into the oil , cooking for 5 to 7 minutes
chicken will be light in color , but remove to a cooling rack or paper bags / towels
when all chicken is par-fried , reheat oil to 350 degrees
dip fried chicken pieces into batter again and fry for another 5 to 7 minutes , then drain again
in a medium bowl , microwave honey and hot sauce for one minute
place chicken pieces , one at a time , into warm mix and roll around until completely coated
remove to a cooling rack
enjoy hot or cold
even when chilled , the chicken will remain super crispy
atkin induction friendly crustless quiche
heat oven to 350 and butter your deep pie pan or your muffin tins, cook bacon until crisp , drain and coarsely chop, use one tbsp of drippings to saute onions for 5 minutes until soft but not brown, combine eggs , cream , spinach , cheese , salt and pepper, stir in bacon and onion, pour mixture into prepared pan, bake 1 hour 15 minutes
atkin s almond flan  low carb
heat oven to 350 pour boiling water into a roasting try until a bit less than half full
mix egg yolks , eggs , cream , water , sugar substitute , and extract in a blender until very smooth
pour into a 1 quart shallow baking dish
place in pan full of water and bake 30-35 minutes until a knife inserted in center comes out clean
spray a piece of plastic wrap with cooking spray and place over flan
refrigerate for 3 hours garnish with chopped almonds
atkins broccoli parmigiano
in a large , deep skillet , heat oil over medium-high heat
add garlic and red pepper flakes
saute 30 seconds
add broccoli , water , lemon juice and lemon zest
mix well
cover skillet and cook over medium heat 8 minutes , until broccoli is crisp-tender
season to taste with salt and pepper
transfer broccoli to a serving dish and sprinkle with parmesan
atkins cauliflower potato salad
cook cauliflower in a large pot of boiling water 10 minsutes or until tender
drain and rinse with cold water
in a large mixing bowl , mix mayonnaise , lemon juice , sugar substitute and mustard
add cauliflower , green onions and pepper
mix well until vegetables are evenly coated with dressing
add salt and pepper to taste
chill 30 mins
atkins cauliflower with indian spices
in a large skillet , melt butter over medium heat
add cumin , coriander and ginger
cook spices until fragrant , about 1 minute
add tomato and cauliflower florets to skillet
turn heat to high and add broth , salt and pepper
bring to a boil , cover , turn heat down to low and simmer until cauliflower is tender but still very firm , about 7 minutes
remove lid and continue cooking until broth has evaporated and cauliflower is very tender
about 5 more minutes
sprinkle with chopped cilantro before serving
atkins cheesecake
heat oven to 350f
for crust , place pine nuts and macadamias in bowl of a food processor
pulse until ground but not pastelike
add sugar substitute and butter
pulse to combine
transfer to a 9" springform pan
with your fingers , gently press nut mixture to form a crust on bottom of pan
bake 10 minutes
remove from oven and cool
place cream cheese and sugar substitute in food processor
process until smooth
add eggs , one at a time , blending well after each addition
add vanilla extract , lemon rind and salt
pulse to combine
add sour cream and process to combine
pour filling into prepared crust
bake 40 minutes
turn off oven
let cheesecake cool for one hour without opening door
chill overnight
garnish with blueberries before serving
atkins
to cut chilled cheesecake into neat slices , use a long piece of dental floss
then wrap each piece individually and freeze
it tastes delicious right out of the freezer or bring to room temperature for a few minutes before serving
bon appetit !
atkins cinnamon custard
in a medium-size heavy saucepan , combine heavy cream and cinnamon
heat over medium heat , whisking constantly to thoroughly blend cinnamon into cream , just until cream begins to steam
remove from heat
heat oven to 300f
in a medium bowl , whisk eggs , egg yolks , sugar substitute and salt together until pale yellow and slightly thickened
using a soup ladle and whisking constantly , very gradually pour in the hot cream
when all the cream has been added , whisk in the vanilla extract
pour about 1 / 2 cup cream mixture into each of six 4-ounce custard cups
place the cups or baking dish in a roasting pan
carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish
bake until custard is still slightly loose in center , about 30 minutes
using an oven mitt , carefully remove cups from water bath
to unmold , chill custard for at least 4 hours or overnight
run a knife around edge of custard cups to loosen , invert onto a serving plate , and top with caramel syrup
serve warm , at room temperature , or cold
top each serving with 1 tablespoon caramel syrup
atkins classic ham salad
in a mixing bowl , combine ham , mustard , mayonnaise , and cayenne , if using, mix well, stir in shallot and pickle
atkins creamy mushroom soup
melt half of the butter in a large sauce pan and saute mushrooms for about 5 minutes until done
add the broths to the mushrooms and bring to a simmering boil
melt the other half of the butter in a small frying pan and mix in the crushed sesame seeds
gradually add several tablespoons of the broth to the sesame butter , stirring constantly
stir the sesame mixture into the broths , salt and pepper to taste
cook broth over low heat for 10 minutes
remove from heat and stir in heavy cream until well blended
serve garnished with chives
atkins creamy spinach soup
in a large stockpot , melt butter over meium heat, add onion and saute until softened , about 4 minutes, add garlic and saute until aroma is released , about 30 seconds, add spinach and broth and simmer 5 minutes to allow flavors to blend, puree soup in blender and batches and return to pot, add cream and cook until heated through, finish with nutmeg and season to taste with salt and pepper
atkins cucumber avocado salad with cumin dressing
in a small dry skillet over low heat , toast ground cumin 2 minutes or until fragrant , stirring occasionally
add lemon juice and whisk well
add oil in a thin , steady stream , whisking until blended
add salt and pepper to taste
in a large salad bowl , combne greens with 1 / 4 cup dressing
toss to coat
place on serving plates
mix avocado , tomato , cucumber , and onion with dressing
toss to coat
top each portion of greens with avocado mixture
atkins greek spinach salad
in a large salad bowl , combine vinegar and garlic, add oil in a thin , steady stream , whisking constantly until smooth, add spinach and onion to dressing and toss to coat, gently mix in feta and pepper strips, divide salad on plates, sprinkle with walnuts