formido/recipes-20k huggingface dataset:
armenian lemon rice pilaf
melt butter in a skillet
add rice and stir , about 2 minutes , making sure grains are nicely coated with butter
add lemon zest , pepper , and the broth
simmer uncovered over low heat for about 40 minutes , or until the liquid has absorbed and rice in tender
remove from heat
add lemon juice and stir
let stand 5 minutes
garnish with lemon slices to serve
armenian lentil patties
in a covered pot , cook lentils , onion , and garlic in water about 25 minutes until lentils are tender
add the next 5 ingredients and mix well
cover and simmer over low heat 2 minutes
cool to lukewarm
add pepper and stir well
divide mixture into 18 portions and shape into patties
mix 1 cup parsley with green onions and roll patties in mixture
armenian lentil soup
place all ingredients in kettle except spinach and tomatoes
bring to a boil , reduce heat , and simmer for 1 hour or until lentils are tender
add spinach and simmer 1 minute
add tomatoes just before serving
leftovers can easily be frozen for another meal
i usually just freeze the soup in a ziplock freezer bag
take it out the day before and put it in the fridge to thaw
then reheat over the stove in a pot
armenian nutmeg cake
preheat oven to 350 degrees f
grease a 9 inch square pan , and line with baking paper if desired
combine flour , baking powder and salt , then rub in the butter until the mixture resembles fine breadcrumbs
you can do this with the
then add sugar , and combine
press half this mixture evenly over the base of the prepared cake pan , and reserve other half
dissolve baking soda in milk , add beaten egg and nutmeg , then add to reserved mixture
combine well
pour into pan and sprinkle nuts , and some cinnamon if desired , over top
bake in oven for 45 minutes to 60 minutes
allow to stand for 10 minutes before turning onto a wire rack to cool
armenian nutmeg cake   honigkuchen marlenka
combine sugar , sifted flour , baking powder , and salt
rub in butter until mixture resembles fine breadcrumbs
press half the mixture into a well greased 8x8" square pan
dissolve baking soda in milk , add egg and nutmeg and pour over remaining sugar and flour mixture
mix well , then spoon into pan on top of pressed in mixture
sprinkle walnuts over
bake in preheated oven at 350f for 1 hour
allow to stand 15 minutes before turning out on to a wire rack to cool
armenian pilaf
put the butter and oil in a medium sauce pan
break vermicelli into two inch pieces and place in butter
heat the butter , oil and vermicelli , on medium heat , stirring constantly , until the vermicelli is golden brown
during this time , the butter and oil will foam
this is fine , just keep stirring until all of the vermicelli is golden brown
pour the chicken broth into the pan , which will stop the frying of the vermicelli
add rice , and continue to heat , until the broth starts to boil
cover the pan , with a tightly fitting lid , lower heat , to lowest temp , and allow to simmer for 20 minutes , without stirring or lifting the lid
after 20 minutes , stir rice mixture , and recover
allow to sit another 10-15 minutes
when the liquid is fully absorbed , it is ready to serve
armenian pizza   lahmajoun
mix all ingredients except tortillas together in a large bowl, adjust seasonings to taste, spread meat mixture thinly on each tortilla, bake on large cookie sheets at 375 degrees for 15 minutes
armenian potato salad
steam the potatoes for about 30 minutes, allow to cool , then, peel off the skin, cut potatoes into a 1 inch uneven dice shape, chop the parsley and mix with the other salsa ingredients, for a spicier salsa , substitute 1 / 2 of the parsley with watercress, mix the potatoes with the salsa
armenian potatoes
wash and peel potatoes , cut potatoes and onions in chunks
in a large bowl mix together the oil , tomato paste , water , salt , paprika , combine with potatoes
add onions , pepper to taste , parsley and toss to mix
bake in a covered dish in a preheated 325 degree oven for about 45 minutes or until potatoes are soft
armenian pumpkin and lamb stew
cut the pumpkin into 2 to 3 inch chunks , leaving skin on
brush with oil & roast at 400 degrees f skin side up about 30 minutes until softened & browned
remove from oven & set aside to cool
combine coriander , cardamom , cinnamon , cumin and clove in a spice mill
or coffee grinder
grind until smooth
set aside
head a tblsp of oil
in large , heavy-bottom saucepan
add the lamb in one layer
sprinkle with
the spice mixture
seer over medium heat until lightly browned , about 3-5
minutes
remove the lamb from the pan and set aside
add the onion and garlic to the pan
saute , stirring frequently , until translucent , about 5 minutes
add the carrots , celery root , tomatoes , and acorn squash
add the broth
return lamb to the pan
partly cover and gently simmer until the lamb is tender , about 1 1 / 2 to 2 hours
while the stew is simmering , peel the skin from the roasted pumpkin & add to the stew in the last 1 / 2 hour of cooking
season to taste with salt and pepper
cook the rice according to package directions , set aside
divide the rice among warmed bowls
ladle the stew over the rice
garnish with coriander and parsley
serve immediately
armenian rice
brown first 4 ingredients in a skillet
pour into a 4-quart casserole
add remaining ingredients , stirring until well mixed
bake in 300 degree oven for 3 hours or until rice is tender and liquid is absorbed
be sure that oven is no more than 300 degrees
armenian rice and noodles
break noodles into small pieces, melt butter in med-large saucepan, cook noodles in butter 5 min , stirring frequently, add remaining ingredients, bring to boil , stirring a few times, reduce heat, simmer , covered , 14 min remove from heat , fluff with fork, cover and let steam 5-10 min, garnish with snipped parsley if desired
armenian rice pilaf
heat butter in 2qt saucepan until frothy, add vermicelli, saute until golden , dont burn, add rice , stir, add chicken broth , stir to mix, cover and cook for 17 minutes on simmer
armenian rice pilaf with mushrooms
in a heavy saucepan or casserole , melt the butter over moderate heat
add the onion , mushrooms and sliced green pepper and cook gently until they begin to soften
stir in the tomato together with the garlic and cook for 2 minutes
now add the rice and the turmeric or powdered saffron , and cook 2 minutes until grains are thoroughly coated with butter but not browned , stirring constantly
pour in the broth , sprinkle with salt and bring to a boil , stirring
reduce the heat to low
cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy
gently fluff the rice with a fork
spoon onto a heated serving platter , being careful not to mash it , and sprinkle with chopped parsley
armenian shish kebab
place lamb in a large container with a cover
in a medium bowl mix olive oil , lemon juice , garlic , wine , bay leaf , salt , pepper , oregano , and rosemary
pour marinade over lamb cubes , stir thoroughly , and refrigerate , covered , at least 24 hours , stirring occasionally
about 1 hour before serving time , preheat broiler
drain lamb kebabs , reserving marinade
thread separate skewers of lamb , onion , green pepper , and mushrooms and place on a broiling tray
baste vegetables with some of reserved marinade
broil about 4 inches from heat , turning frequently , as follows: green pepper , about 7 minutes
onions , about 12 minutes
mushrooms , about 3 minutes
remove skewers and allow to cool slightly , until ingredients and skewers can be handled
leave broiler on
remove skewers from ingredients and rethread 4 or 8 skewers so that each one includes , in alternating pieces , some lamb , onion , green pepper , mushrooms , and tomato
baste again with any remaining marinade
return skewers to broiler and , turning frequently , broil until meat is reheated and cooked medium-rare , vegetables are slightly blackened in spots , and tomatoes are very tender but not yet falling off skewers
serve with rice pilaf and pita bread
armenian spinach plum salad
combine spinach , cucumber , onion , parsley , pistachios , and plums in a salad bowl
combine dressing ingredients
pour dressing over salad mixture and toss well to blend
armenian steak tartare  chee kufta
combine vegetables and basil together and mix well
in a large bowl combine 2 cups of chopped vegetables and mix the bulgur , water , tomato sauce and salt
mix well and let stand 10 minutes
add meat and blend well
knead about 5 minutes , moistening your hands with cold water at intervals
taste for salt
add more if necessary
shape as desired and place on platter
we liked it squished flat with a fork and spread liberally with fresh chopped parsley and green onions as garnish
eat with pita bread or crusty french bread , yum !
armenian stuffed grape leaves
saute onions in olive oil until soft , not brown
remove from heat
mix in everything else except grape leaves and lemon , cool
if using fresh grape leaves , blanch quickly in boiling water
if using canned or jarred , no need for this step
rinse canned or jarred leaves to remove brine
lay out one leaf , pointy side up , shiny side down , cutting off stem
put a teaspoon of filling in the center , in a line
fold up bottom of leaf to cover filling and then fold in sides and roll up to point of leaf
don't roll too tightly because rice will expand
similar to rolling a burrito or cigar
dolma can be cooked in a double boiler to prevent scorching , or line a pot with broken leaves
place all rolls in pot lined up neatly and stacked up until all are in pot
cover with a plate to prevent floating
squeeze 1 lemon into pot and add 2 cups of water
cook over low heat for about an hour and check
if liquid is not absorbed keep cooking until no more liquid remains
cool in pot without removing plate
refrigerate until chilled and serve with lemon wedges
armenian stuffed vegetables  dolma
preparation of vegetables:
a variety of vegetables can and should be used including red , gold , and or green bell peppers
also used are large sized zucchini squash , tomatoes , and onions
scoop out the vegetables leaving an opening for the filling of about 1 1 / 2 to 2 inches in diameter and about 2-3 inches deep
fill the scooped out vegetables with the filling mixture and place upright in a large covered casserole
pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water
cover and cook in a preheated 350 degree oven for about 1-1 1 / 2 hours
try this dish served with a dollop of mahdzoon over the filled vegetables
see my mahdzoon recipe -- enjoy !
armenian tossed salad
whisk oil , vinegar , lemon juice , garlic , salt , and pepper together in small bowl or shake in jar with tight-fitting lid
let stand until ready to serve
tear romaine and chicory into bite-size pieces
place in large salad bowl
add remaining ingredients except vinaigrette
just before serving , toss salad to combine
whisk or shake vinaigrette to blend
pour vinaigrette over salad and toss to coat
serve at once
armenian vegetable casserole
preheat oven to 350
chop all vegetables except zucchini and place in a covered casserole or dutch oven
add the rest of the ingredients and mix well
cover and cook for 1 1 / 2 hours
add the zucchini and mix gently
leave uncovered and cook for 20 - 30 minutes more
serve over rice or with a delicious crusty bread , and top with a dollop of yogurt , if you like
leftovers are even better the next day
armenian wedding pilaf
put rice and broth into a pot and bring to a boil
reduce the heat to simmer
cover until the liquid is gone
in a saute pan , melt the butter and add the dried fruit and nuts
be careful not to burn the butter
when the rice is done , put it in a large bowl and top it with the fruit and nut mixture
optionally , you may want to toast the nuts in a dry pan to help bring out more of their flavor
armenian zeppole  bishi
dissolve yeast in warm water with sugar, whisk in eggs, add flour and salt to make a batter a little thicker than pancake batter, allow to rise in a warm spot until double in bulk, heat oil to 375 degrees, drop by spoonfuls in hot oil, keep them rolling around until browned, drain and serve with powdered sugar or maple syrup
arminyan plov   armenian pilaf
saut onion & garlic in olive oil until soft
add kasha & stir well
add all remaining ingredients except sour cream
bring to a boil , reduce heat to simmer , cover , & cook until liquid is absorbed
top each serving with a generous dollop of sour cream
army   lou s soul food macaroni and cheese
let cheeses and butter stand at room temperature
cook macaroni according to package directions until almost al dente'
drain macaroni and transfer to a large bowl
add 1 cup shredded cheese and velveeta cubes to hot pasta and stir gently til cheeses start to melt
in a medium mixing bowl , whisk the eggs , butter , milk , soup , salt and pepper
stir this mixture into the cooked macaroni mixture
transfer half into a 13x9 sprayed baking dish
sprinkle with 1 / 2 cup of shredded cheese
top with remaining macaroni mixture
bake covered at 325 degrees for 30 minutes
uncover
sprinkle with remaining 1 / 2 cup of shredded cheese
return to oven and bake 15 minutes more until cheese is melted and bubbly brown
let stand 10 minutes before serving to meld flavors
army chili  1896
in a very large skillet , briefly fry the steak in the bacon drippings
add 1 cup of hot water and the rice
cover and allow to simmer over very low heat until the rice is tender
put the chilies into a bowl and pour in the second cup of boiling water over them and allow to stand until cool
then , hand-squeeze the chilies until the water is red
add the flour to the chili water and blend which should make it thicken
discard the chili hulls
add the chili water to the beef in the skillet and also add the salt and onions
allow to simmer for about 10 more minutes and serve
army rice
preheat oven to 375f degrees
in a dutch oven , over medium-high heat , add sausage , onions , pepper and celery
when sausage is browned , stir in rice and almonds
in a separate bowl , combine dry soup mix with boiling water
stir well
stir soup mixture into dutch oven and combine
cover casserole and bake in preheated oven for 40 minutes
uncover and bake for an additional 50 minutes
serves a lot !
army soup
heat oil in a large pot
saute onion , garlic , capsicum and tomato
add beef and cook until browned
add sherry and let it reduce a little and add some of the water to cover the beef
let simmer for about 20 minutes
a pressure cooker takes less time
add rest of the ingredients and water and bring to the boil
lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened
if using a pressure cooker , follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat
sometimes when using a pressure cooker it becomes quite watery
if you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened
arnaki kleftiko  bandit s lamb
preheat the oven to 480f
rub the lamb with a little olive oil , and sprinkle with salt and pepper to taste
with a sharp knife , pierce the lamb and insert a clove of garlic and a piece of cheese into each opening
do this until the cloves are all inserted into the lamb
drizzle the potatoes and carrots with any remaining oil , season to taste with salt and pepper
on a clean work surface , spread out the parchment sheets and lay the lamb in the center , with the potatoes and carrots
if there is any remaining cheese , add as well
close the parchment paper and secure well , tucking the sides underneath to make a packet
fill a roasting pan 1 / 3 full of water , add the packet and cook for 2 hours 30 minutes , adding more water to the pan as needed to keep from getting dry
when done , lift the entire packet onto a serving platter , and cut open at the table to serve
alternate preparation: cut meat into serving size portions and wrap each portion , together with portion-size serving of potatoes and carrots , individually
set side by side in roasting pan to cook , and serve one packet to each plate
arnaud s shrimp rmoulade
prepare the shrimp first and then store them in the refrigerator for at least 2 hours to allow them to cool down thoroughly
chop the vegetables as fine as you can
use your food processor for this
using a bowl that is large enough to hold all of the ingredients add the vinegar , mustard , olive oil , and paprika
mix these together thoroughly
add the salt and pepper and the msg if you wish
add the chopped vegetables and stir until well-blended
the flavor should be sharp , but not overpowering
after all are well-mixed it should be stored in a covered bowl in the refrigerator for several hours
about two hours before serving mix the shrimp with the sauce and return to the refrigerator
serve on a bed of chopped watercress or good quality lettuce
arni exohiko   surprise  lamb country style
in a heavy skillet heat the oil or butter and fry the garlic with the lamb over medium heat turning frequently
lower the heat and simmer for 15 minutes then remove from the heat
meanwhile unroll the filo sheets and cover with a damp towel
in a small pan over low heat have the butter hot without letting it brown
remove two sheets of filo brush with hot butter over the first then cover with the second sheet and brush it with butter
in the center of the buttered filo place 1 lamb chop 2 tablspoons peas 2 potato balls 2 cherry tomatoes and a slice of kasseri
sprinkle with salt and pepper a heaping tablespoon of parsley and a pinch of oregano
fold the filo around the lamb and vegetables like a sealed parcel
place seam side down on a buttered baking pan and set aside while you repeat the procedure with the remaining ingredients to make 8"parcels"
brush hot butter on the tops then bake in a moderate oven for 45 to 50 minutes or until golden in color
remove from the oven and arrange on a warm platter or on individual dishes
serve warm with a fresh-cooked or raw vegetable salad
arni exohiko can frequently be prepared using buttered waxed paper parchment paper or aluminum foil if you prefer
arni kleftiko  rebel lamb
preheat oven to 325f
in a large bowl , combine all ingredients together and toss well with scrupulously clean hands until everything is well-coated
season generously with pepper , but go a little easier on the salt than you normally would cause the cheese will also lend its salt to the finished dish
if you have a large clay pot , like a bean pot , assemble the ingredients there , cover with lid , and proceed with recipe
if not , cut 6 large sheets of parchment , distribute the kleftiko mixture evenly amongst the 6 sheets , and wrap up envelope-style
you may need to double-wrap cause you don't want any of the lovely juices this recipe emits to get lost in drainage while braising
a large , covered casserole would work well , too
basically what you want to do is have as little liquid escape during cooking as possible
braise , in the oven , for 3 to 3 1 / 2 hours
you want the meat to be falling off the bone
yes , the potatoes and carrot will be very soft and tender , but will be permeated with a deep-rich flavour
do not judge this dish by the cooking standards you are used to - remember its origins - the conditions these people lived under -- this is gourmet food created during a time of rebellion and should be enjoyed under its own standard
arni psito   roast leg of lamb
preheat oven to 500f
place lamb fat-side up in shallow roasting pan
rub lamb with olive oil and lemon juice
season with rosemary , thyme , oregano , salt , pepper and garlic
place in oven , reduce heat to 350f and rost lamb for 2 1 / 2 to 3 hours , or until internal temperature reaches 175-180f
to add the optional potates , about 40 minutes before lamb is done , peel and quarter 6 large potatoes and place them around the lamb
sprinkle with additional lemon juice , salt , pepper and oregano to taste
after 20 minutes of baking , turn potatoes over to brown other side
continue roasting until potatoes pierce easily with a fork
let lamb stand 20 minutes before carving
arni youvetsi  lamb and orzo
preaheat oven to 375f
wash and pat dry the leg of lamb
in a large baking pan , rub lamb with the lemon juice and olive oil over
season generously with salt , pepper , oregano and thyme
pour in wine , water , tomato puree , minced onion , garlic and cinnamon around meat
give the sauce a stir and roast , turning meat over occasionally when you see a crust forming for 2 to 3 hours
in a large saucepan , bring plenty of water to the boil , salt generously and boil the orzo pasta for 8 minutes
remove and drain - retain a cup of the cooking water
add the pasta to the lamb casserole and give everything a stir to distribute orzo throughout the pan
increase heat to 400f and continue to bake another 15-20 minutes , or until pasta is fully cooked and has absorbed most of the liquid in the pan
if the pasta is too dry , stir in enough of the pasta cooking water you've retained to keep it saucy
have lots of freshly-grated parmesan or kefalotiri cheese to sprinkle over pasta at table
arnies chicken dinner
marinade chicken in teriyaki sauce for 1 plus hours, preheat oven to 400, crush fried onions to small pieces, i use the back of a big spoon, place in a bowl, dip chicken in onions crumbs, place chicken chicken on a sprayed cookie sheet, bake for 20 minutes or until done
arnies hot dog
preheat oven to 350, line cookie sheet with foil and spray with non-stic spray, cut hotdogs length wise but not all the way thru, open hotdogs along cut and lay on lined cookie sheet, spoon pork & beans onto dogs, top with onions, bake at 350 for 30 minutes, remove hotdogs and place in a tortillas, top with bacon and lettuce, wrap up and enjoy, yes this can be a messy meal but he liked it that away
arnold palmer
mix ingredients with ice and serve
arnold palmer  also called half and half
place ice in a tall glass, fill half full with lemonade and top with iced tea, sweeten to taste
arnold palmer company casserole
bown beef and mushrooms and 1 / 2 chopped onions, add tomato sause salt , pepper , and garlic salt and simmer for 1 / 2 hour, cook noodles, combine cottage cheese , sour cream , remaining chopped onions and green peppers, buttered casserole, layer meat , noodles and cheese mixture , ending with meat on top, bake at 300 degrees for 45 minutes, first 1 / 2 of cooking time with lid on casserole , remaining with lid off
arnold palmer iced tea
heat one quart of water to boiling in large saucepan
add loose tea to boiling water and remove from heat
allow to steep with lid on for 4 minutes
immediately strain tea into a pitcher filled with the cool water
while tea is brewing , for the lemonade base combine water , sugar and lemon zest
bring to a boil and simmer for 5 minutes
cool , and then add the lemon juice
strain the syrup and store in the refrigerator in a covered jar
to serve: fill a 16 ounce glass 3 / 4 full with ice
put in 2 -3 tablespoons lemonade base and then slowly fill the glass with tea
garnish with mint sprig and serve
for alcoholic beverage , add bourbon
should you have leftover lemonade base , it may be used to make lemonade by using 1 part lemonade base and 4 parts water