formido/recipes-20k huggingface dataset:
aj s best baked beans
preheat oven to 375
saute the bacon til brown , then drain the bacon , reserving some of the drippings
add your red onion and green pepper til onion is translucent and both are tender
drain off drippings
drain the juices from one can of pork and beans , then empty contents of both cans into baking dish
mix beans with the fried onion , bacon bits , and green pepper
add mustard , bbq sauces , thai chili sauce , brown sugar , and cajun seasoning
mix well
bake for 40 minutes
aj s mild salsa
combine tomatoes , red onion , garlic cloves , tomato sauce , oil , vinegar , cilantro , lemon juice , lime juice into a blender and puree
pour into a medium sauce pan and put over low heat , adding jalapenos , hot pepper , and habinero
stirring occasionally , bring to a rapid boil
before removing from heat , add salt , stir good
put in a sealed container and refrigerate for a few hours then enjoy
ajar  thai salad
in a medium bowl , stir vinegar , sugar , salt , and pepper until sugar and salt are dissolved
quarter cucumber lengthwise
remove seeds
cut quarters crossswise into 1 / 8 thick slices
add cucumber , onion , cilantro and chili pepper to vinegar dressing
toss until combined
cover and marinate in the refrigerator for 3 hours , stirring occasionally
serve on bed of greens
ajeen  basic dough
sift the flour into a working surface
mix in salt and sugar
make a well in the centre
pour olive oil and vegetable oil in the well
mix the dry ingredients into the liquid
add water gradually
knead the dough into a ball
knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook , or in a food processor
form the dough into a ball and put into a lightly floured bowl , covered with a damp cloth
leave in a warm place until the dough has doubled in size- about 6 hours
ajeen beckford creamy garlic shrimp
in sauce pan , melt butter add garlic and saut for 1 minute, add shrimp and saut until shrimp are slightly pink, add salt , pepper , onion , parsley , cilantro , and tomatoes, cook for 2 minutes, add cream and cook on medium heat for 5 minutes, serve hot, enjoy
ajeen beckford lahma bi ajeen
mix all dough ingredients well
knead for a few moments
set aside to rest while preparing filling
mix all the filling ingredients
preheat the oven to 400f
since you will be preparing a large number of these , it makes sense to work on a large , clean surface
the kitchen table is perfect
roll half the dough to 1 / 8 inch thickness on a clean table
use a glass , 2-2
5 inches in diameter to cut circles of dough
place these circles on a well oiled baking sheet
work the remaining dough into a ball , and roll it out to cut more circles
keep combining the circle cutouts until you have used all the dough
place 1
5 teaspoons filling on each circle
with a fork , carefully smooth filling to the edge of the circle
it's fine for the lahma bi ajeen to touch each other in the pan , but they cannot overlap
bake for about 20 minutes , or until dough is just firm but not crisp
serve with tehina and soup or salad for a first course
ajeen jerk bbq lamb ribs
wash and season lamb with salt and pepper , combine marinade seasoning and marinate lamb for an hour or more
in a thick pot bring lamb to a boil with marinate and water
add more salt and pepper if necessary to water
allow lamb rib to cook for 45 min or until tender
in a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve
dip marinated lamb in sauce and place lamb on bbq grill and allow to cook for 5-8 min or until lightly brown
or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking
remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb
aji           spicy and full of flavor
process all ingredients except avocado, leave a bit chunky, allow to mellow in refrigerator for at least 6 hours, bring to room temperature and add the avocado just before serving
aji  colombian salsa
combine all ingredients , cover , and let sit in refrigerator for at least an hour so all the flavors develop before serving
aji  ecuadorean hot sauce
combine the water , peppers and garlic in the blender and blend well, strain the liquid into a bowl and discard any solids, add the balance of the ingredients and mix well, store in the refrigerator
aji  peruvian hot sauce
in a blender add the cilantro , oil , jalapenos and salt, pulse , adding water as needed until its well blended but not runny
aji criollo   green aji salsa
wash the cilantro and dry thoroughly
separate the leaves from the stems , and place the leaves in a food processor or blender , discarding stems
chop the green onions and add them to the food processor with the cilantro
process the mixture in short pulses , until everything is coarsely chopped
mince the chile pepper , removing any stems or seeds
add minced chile pepper by the teaspoon to the cilantro and onions , pulsing the mixture after each addition , until desired spiciness is obtained
whisk together the vinegar and the juice from 1 / 2 of the lime
whisk in the olive oil
stir the chopped cilantro , green onions and chile pepper mixture into the oil and lime juice
taste for seasoning and add salt to taste , or more lime juice if desired
4
store salsa in an airtight container in the refrigerator until ready to serve
aji de carne    bolivian pork and bananas
mix the seltzer water with the non fat dry milk
[
recommended new mexican chile powder is chimayo
the mixed greens should have the cabbage added to the 2 cup total
not 2 cups greens and 2 cups cabbage
heat the oil in a dutch oven casserole and saute the onions until almost soft
[
this takes practice but works well] add the garlic and cook until onions are soft
add the pork , a few pieces at a time , and brown
add the tomatoes , saffron , salt , black pepper , chile , cinnamon , cloves , and broth and optional annatto
bring to a boil , reduce the heat , cover and simmer for 40 to 50 minutes
add the potatoes and continue to cook until the potatoes are done , about 30 minutes
add the bananas before the potatoes are done but the bananas need about 10 mins at most
make a well and tilt the pan so that the liquids pool
pour the sauce ingredients gently combine
simmer until heated through , taking care that the "cream" does not boil
serve immediately with warmed tortillas and mixed salad greens , undressed or a little lemon-lime juice
aji de gallina
simmer the chicken breasts in the broth until just cooked through , about 20 minutes
set aside chicken breasts to cool
strain broth and use it to prepare your rice according to package directions
set aside any leftover broth
in a food processor or blender , add the bread cubes , evaporated milk and 1 / 2 cup broth
process until smooth
add the parmesan and walnuts and process again until the mixture is smooth
in a pot , saute the chopped onion for about 3 minutes , then add the garlic and continue to saute until the onion is translucent , about 2 minutes more
while the onion and garlic are sauteing , shred the chicken into bite-sized pieces using your hands or 2 forks
when the onion is translucent , add the turmeric and cumin , stirring to toast the spices for a moment
add the shredded chicken and the aji paste and stir the mixture to coat chicken with the spices
pour in the bread / milk mixture over the chicken and stir over medium heat until the sauce is bubbling and the chicken is heated through
if the sauce thickens too much , thin it out with some leftover broth
taste for seasoning and add salt and pepper to taste
serve over rice with garnishes
aji verde  peruvian green chili sauce
some recipes call for cilantro leaves only , but i threw in the stems as well to add some liquid to the sauce
i know cilantro is an acquired taste , so substitute with iceberg or romaine lettuce if you want a neutral taste but want to retain the green color
halve and de-seed the chili peppers
make sure you wear gloves or thoroughly wash your hands afterward
and don't rub your eyes !
puree all the ingredients in a blender , food processor , or hand immersion blender
it's like making pesto , start with the basic portions and adjust according to your taste
what worked for me was roughly those amounts
add mayonnaise for creaminess
you can add water too if the sauce appears too thick
i've seen some recipes that called for white cheese or nuts , but felt those were too strong in taste since the versions of aji sauce that i've liked were light in flavor , with just an undertone of spiciness
serve with bread for dipping
ajiaco bogotano  chicken and potato soup  bogota style
in a large skillet , brown chicken in oil then add to dutch oven or pressure cooker
put potatoes , yucca and corn in pot and season with salt and pepper and cayenne , if using
pour chicken stock into pot
meanwhile , cook onions and garlic in skillet until onion is translucent , about 5 minutes
pour in 1 cup water and loosen the bits stuck to the bottom
pour all into pot
cover pot and cook over medium heat 40 minutes for dutch oven and 30 minutes in pressure cooker
once done , taste for seasoning , stir in cream , capers , and cilantro , if desired
ladle into bowls and serve with an avocado on the side
ajiaco cubano
the day before:
cut the beef jerky in large pieces and soak in water to cover
soak overnight
soup:
now drain jerky and place in a very large and deep stockpot
add the 5 quarts of water and the cut up hen or chicken
boil for one hour
add the flank steak and pork pieces
add the spare ribs
boil for one more hour
remove fat and froth that will rise to top
while meats are cooking , make the "sofrito" , peel and cut the "viandas"
prepare sofrito:
add all ingredients , except for seasonings , to saut pan and allow to simmer for 20 minutes
then add seasonings and simmer about 5 minutes longer
discard the bay leaves
prepare the vegetables:
when meats are tender , add the viandas , except ripe plantains and pumpkin
cook about one hour more
add the sofrito and cook another 20-30 minutes
add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender
taste for seasoning and adjust if necessary
if broth is too thin , thicken by mashing some of the viandas in a little broth and adding it back to the pot
serve in a large soup tureen and give each guest a large , flat rimmed soup bowl
you can place lime slices in little dishes along the table
the ajiaco tastes really good with freshly squeezed lime juice , but let each guest decide if they would like to squirt their own
this is so versatile , it can be served as a stew with rice and a salad of lettuce , tomatoe and cucumbers , or served with just the broth or served as is
meats and vegetables in a deep soup bowl
buen provecho !
ajillo mushrooms
heat the oil in a skillet and saut the mushrooms over high heat for about 2 minutes , stirring constantly
lower the heat to medium and add the garlic , sherry , lemon juice , dried chile , paprika , and salt and pepper
cook for about 5 minutes or until the garlic and mushrooms have softened
remove from the heat , sprinkle with chopped parsley , and serve on small earthenware platters
ajlouk qura a  mashed zucchini salad
place zucchini in a large saucepan, cover with water to 1 inch above zucchini, bring to a boil , and cook 20 minutes or until zucchini is very tender, drain, while zucchini is still in colander , coarsely mash zucchini with a fork, drain, combine juice and next 6 ingredients in a bowl, stir with a whisk, add zucchini, toss well, sprinkle with cheese, serve with pita bread, yield: 8 servings
ajvar  eggplant  aubergine    peppers
bake eggplants and sweet peppers at 350 f until tender when pierced with a fork, peel skin from hot vegetables and chop or mince the vegetables, season to taste with salt and pepper and stir in the garlic and lemon juice, gradually stir in as much of the oil as the vegetables will absorb, mix well, pile into a glass dish and sprinkle with parsley
ajvar  roasted red pepper spread
preheat oven to broil
halve each pepper , discarding stems and seeds
place peppers , cut side down , on an old baking sheet or one lined with foil
cut eggplant in half lengthwise and score with a knife , drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet
place one of the oven racks roughly 3 to 4 inches below the heat
place peppers on this rack
the eggplant should sit on a lower rack
broil the peppers and eggplant , turning the peppers occasionally until they are well roasted on all sides , roughly 15 to 20 minutes
the eggplant may be done first
if so , remove it and set it aside to cool
to test eggplant for doneness press on it with a fork to make sure it's soft all the way through
i use an an outdoor grill to cook the peppers and eggplant , no oil
i make sure most of the skin on the peppers are blackened
when you remove the peppers from the oven , place them in a bowl , sprinkle them with a little water , and cover with a clean dishcloth
leave it for about 10 minutes
this step steams and lifts the skins , making it easy to peel the peppers once they've cooled
while waiting for the red pepper skin to lift
use a large spoon to remove the pulp of the eggplant , leaving the skin behind
discard the thickest seeds , but don't get nit-picky
put eggplant in a food processor or a blender with olive oil and smashed and chopped garlic cloves
pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed
put this in a bowl and set aside
once peppers are cool enough to handle , peel them with your fingers or a knife
add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely
add the eggplant mixture to the chopped peppers , season to taste with salt , pepper , vinegar and dried chili flakes , pulse 3 or 4 times to mix
if you wish , garnish it with more finely diced garlic and a few scattered basil leaves
serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt
akara  african
soak peas overnight in lots of water
drain
peel the outside skin from the peas
in a processor , pulse the 1 onion and red pepper to coarsely chop
add soaked peas and puree to a paste
transfer to a bowl and using a whisk , whisk the mixture adding salt , white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying
using an ice cream scoop , form into balls about the size of a ping-pong ball
drop into a pot of hot olive oil , heated to 360 degrees f
fry until golden brown
remove to paper towel-lined plate
season again with salt and pepper
make a quick dipping sauce by pulsing 2 seeded tomatoes , 1 onion , 1 green pepper and some parsley in food processor
add olive oil and season with salt and pepper
it should be a little chunky , but smooth enough to stick to the fried akara
akhrot murgh  indian walnut chicken
grind walnuts into a fine powder using a food processor
cut chicken into 1 / 2 inch pieces and place in a bowl
add ginger paste , garlic paste , salt , half teaspoon cumin and yogurt and mix well
marinate the chicken for half an hour
heat oil in a pan , add onion and saut till lightly browned
add tomato puree , mix well and continue to saut till oil separates
add green chillies and continue to cook for two minutes
add ground coriander and remaining cumin , mix well and cook for one more minute
add the marinated chicken , mix well , cover and cook till done
add walnuts , simmer for two to three minutes
add fresh cream and garam masala powder and mix well and simmer for two more minutes
serve hot
akkara balls
soak the blackeyed beans overnight
next day , if any water is left in the soaked beans , drain it
now , in a blender , grind the beans with salt to taste and black pepper until beans become like a paste
grind until there it is a thick paste but still bit coarse
add little water if needed to make paste
now heat oil in frying pan
when oil is hot , scoop one spoonful of paste into oil , repeat until there is no space for more scoops
turn occasionally and remove from oil when brownish in color
ready to serve with chutney or tomato ketchup
akkras  black eye pea fritters
soak the black eyed beans in plenty of cold water for 6-8 hours or overnight
drain the beans and then , with a brisk actions , rub the beans between the palms of your hands to remove the skins
return the beans to the bowl , top with water and the skins will float to the surface
discard the skins and soak the beans again for 3 hours
place the beans in a blender or food processor with the onion , chili , if using and a little water
blend to make a thick paste
pour the mixture into a large bowl and whisk for a few minutes
heat the oil in a large heavy sauce pan and fry spoonfuls of the mixture for 4 minutes until golden brown
akoori   indian scrambled eggs
dice onion finely, dice tomato into small pieces, fry onion in oil until it brown, add ginger-garlic paste and tomato and fry for about 30 seconds, add eggs and salt, turn down heat to low, scramble the eggs by stirring until desired consistency is achieved, enjoy while hot !
akoori   parsi scrambled eggs
beat eggs and milk together adding salt and pepper
heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft
add the turmeric , coriander and tomato and fry a further 2 minutes
turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry , the eggs should just be cooked
serve with chapatis and sprinkle with chopped coriander
akoori   scrambled eggs  parsi
beat eggs until well mixed
add the milk , salt and pepper
heat ghee or butter in a large , heavy frying pan and cook the onions , chilies and ginger until soft
add turmeric , coriander leaves and tomato , if used , and fry for a minute or two longer , then stir in the egg mixture and the ground cumin
cook over low heat , stirring and lifting the eggs as they begin to set on the base of the pan
mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry
turn on to a serving plate and garnish with tomato and coriander
serve with chapatis , parathas or toasted bread
i squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft / hard bread
akuri  spiced scrambled eggs
beat the eggs lightly with the milk , salt , pepper and chopped cilantro
heat butter , or ghee , in a large skillet and saute the chopped onions until they begin to color
add the chiles , ginger , red pepper , turmeric and cumin
stir over medium heat for about 2 minutes
raise the heat slightly and pour in the beaten eggs
stir constantly until the eggs are just set but still creamy
serve immediately with chapatis
al   tipper gore s chinese chicken with walnuts
mix the soy sauce with the water , then blend in the cornstarch, stir in the wine , sugar , ginger , red pepper and salt, preheat a wok or large fry pan over high head, add 2 teaspoons of vegetable oil, stir-fry the green peppers and onions for 2 minutes and remove, add the walnuts and stir fry for 1-2 minutes or until golden brown, remove, add the rest of the oil and stir fry the chicken, once the chicken is no longer pink , add the soy sauce mixture, then stir in the vegetables and walnuts , cover and cook until heated through
al andalus paella
season the chicken thighs with salt and pepper
add 1 tbsp oil to each of two 12-14 inch skillets or paella pans set over medium-high heat
when oil is hot , add half of the chicken thighs to each pan and brown on both sides , 15-20 minute transfer to platter
while the chicken is browning , toast the saffron threads in a 2 qt saucepan
remove from heat and crush the threads with the back of a spoon
add 1 / 2 cup chicken broth and bring to a simmer over medium heat
remove from heat and let steep for 10 minutes
add 5 1 / 2 cups additional broth to the saffron infusion and bring to a simmer , hold until needed over low heat
if using turmeric instead of the saffron threads , pour 6 cups chicken broth into a 2 qt sauce pan , add the turmeric , and bring to a simmer , hold until needed over low heat
divide the green beans and artichoke hearts between the two pans and saute for 5-6 minutes
transfer beans and hearts to the platter with the chicken
remove all but 1 tbsp of fat from each pan and divide the onion and garlic between the pans
saute until the onion is translucent
divide the pepper flakes and the smoked paprika between the two pans and saute for 30-60 seconds
add the tomatoes between both pans and saute until the liquid from the tomatoes has evaporated and the mixture is thickened , about 5-7 minutes more
sprinkle 1 1 / 2 cups of rice over the onion mixture in each pan
pour 3 cups of the hot broth evenly over each pan of rice , then arrange the chorizo , green beans and artichoke hearts on the rice
nestle the chicken thighs into both pans and bring to a boil
reduce heat and simmer rapidly until the rice appears on the surface of the mixtures , about 5-6 minutes
arrange the roasted red pepper slices over both pans
divide the shrimp between both pans and push the shrimp down into the rice
continue simmering until all the liquid has been absorbed and the rice is al dente , another 8-10 minutes
if all the liquid has been absorbed but the rice is not done , add a little more broth and cook a few minutes more
cover the pans with aluminum foil and cook gently for another 2 minutes to ensure that the top layer of rice is cooked evenly
with the pans still covered , raise the heat to medium high and cook until the bottom layer of rice begins to brown
you may hear rice crackling , which is normal , but if the rice begins to burn , remove the pans from the heat immediately
check the chicken for doneness
sprinkle the peas over each pan and let stand , covered , for 5-10 minutes
while the paella is standing , bring the remaining chicken broth to a boil in a medium saucepan and add the clams or mussels
cover and simmer for 3-4 minutes or until the clams / mussels have opened
arrange the opened clams / mussels over each pan of paella , discarding any that did not open
serve directly from the pan with wedges of lemon to squeeze over the rice
al brown s lasagna
cook noodles according to package directions , drain and set aside
in a skillet cook beef , celery , onion , and garlic till meat is browned and vegetables are tender
drain off fat if any , and wipe out the pan
to the meat in the pan add the seasonings , cream , and cream cheese
cook and stir over low heat to melt the cheese
stir in wine
gradually add cheddar and gouda cheese , stirring and heating till cheese is nearly melted
remove from heat
stir together egg and cottage cheese
layer half the noodles in a greased 13x9 baking dish
top with half the meat sauce , half the cottage cheese , and half the mozzarella cheese
repeat the layers
bake uncovered in a 375 f oven for 30 to 35 minutes
let stand 10 minutes before serving
makes about 12-16 servings
al bussell peach cobbler
melt butter
pour into 9x13 baking dish
mix four , sugar , salt , baking powder , lemon juice , milk , nutmeg and cinnamon
pour over butter
spread peaches on top of mixture
bake at 350f for 50-60 minutes
al capone roast
brown sausage and slice in finger sized pieces, slice 1 pepper , 1 / 2 of onion and cheese into finger sized pieces, place all on top of long end of steak, slice 1 / 2 of mushrooms and mince garlic and place on top of previous items, salt and pepper to taste, heat oil into 13x9 baking dish, roll up jelly roll fashion and secure with toothpicks, slice remaining pepper , onion , mushrooms and place around steak in the pan, sear in 450 oven turning occasionally for 1 / 2 hour, mix paste and water together , and pour over steak, reduce heat to 400 and cook for 45-60 minutes til done, remove toothpicks and slice