formido/recipes-20k huggingface dataset:
al dente green beans in  soy garlic sauce
in a 2 - 3 quart sauce pan , cook the green beans in well salted water until a little past crisp
we like them al dente , not mushy and not crispy
drain and let rest in colander a minute
in the saucepan , add the olive oil and garlic and sautee one to two minutes
add remaining ingredients and heat throughly
toss with green beans
these are definitely better the next day after marinating so you might do well to make tons and eat the majority the next day
al fredo s popcorn
place oil in a heavy pot with lid and heat over medium high heat
add corn and pop , shaking the pan until popping slows to 2 or 3 seconds between pops
melt butter with garlic in microwave 15 seconds on high
discard garlic clove
pour butter over corn and add cheese to corn
turn to coat
season corn with salt and black pepper to taste
al fresco bread
begin preparations the day before
heat oven to 350 deg f / 180 deg celsius
carefully cut off the top of the bread , in the shape of a lid
hollow out the bread until you have a crust left which is about 1" / 2 cm thick
spread the lid and inside with the butter: use a barbecue brush for ease
bake the bread , open , for about 10 minutes or until crisp but not too brown or brittle
scorch the peppers under a grill or over a flame , steam in a bowl , and remove the thin skins
cut into strips , removing seeds and ribs
dry well between kitchen paper
shave off enough parmesan to make about 3 / 4 cup
remove the stones from the olives and chop roughly
if the feta is in brine , dry well
slice
don't worry if it breaks up
keep in a bowl
peel the onions , cut into fairly thick rings , and boil for a few minutes in water until they are limp
drain
dry on kitchen paper
peel , crush and chop the garlic with a pinch of salt , chop the parsley until you have about a cupful , and chop the basil
thinly peel the tomatoes , slice off the tops and press out the liquid firmly
slice , and leave on kitchen paper to drain well
boil the shrimps very briefly in a little salted water , just until the curl up and go pinkish
they must be juicy still
also drain them well , and pat dry with kitchen paper
by now the bread has cooled: try and judge the capacity , and simply use as much of each ingredient as the bread will hold
it must eventually be full to overflowing !
lay the pepper strips on the bottom , 1 - 2 layers
layer with the parmesan shavings
sprinkle with half the parsley
top with the chopped olives
add half the prepared garlic
sprinkle or layer the feta over that
layer the drained and dried onion rings over the cheese
pack the shrimps neatly over the onions , and salt lightly
sprinkle over the rest of the garlic
press flat again
layer this with the tomato slices and sprinkle about 1 / 3 teaspoon sugar and a pinch of salt over the tomatoes
sprinkle over the rest of the parsley as well as the chopped basil
whisk together the ingredients for the dressing until emulsified
keep covered in fridge: you'll need to shake or whisk it again before use
now you need a weight about the size of the filling , to weigh it down
i use an ordinary , washed brick , covered in a double thickness of foil
put the filled bread on a suitable dish , and put the brick on top of the filling
if you have any other suitable weight , use that
cover lightly with plastic and refrigerate overnight
to serve:
remove brick and carefully put the filled bread on a platter
whisk the dressing , and taste for seasoning ! adjust
the filling should now be firm and flattened
top with the bread lid
slice thickly , and serve each slice on its side
drizzle a little of the dressing over each serving
serve as a starter , with chilled white wine , or as a light meal
al kabsa   ancient arabian chicken and fragrant rice
slice the onion and garlic , cut the tomatoes in to wedges and chop the fresh coriander
heat the oil in a casserole dish and add the onions , garlic - saut for 3 to 5 minutes , then add chicken and cook for a further 5 minutes
add the rice and saut for about 3 minutes before adding the tomato , spices , salt and dried limes
add water just enough to cover the rice mixture and bring to boil , turn the heat down and simmer for 15 to 20 minutes
remove from heat , stir in the sultanas and almonds , then leave for further 10 minutes with the lid on
remove the lid , stir well and serve with the following sauce
accompanying sauce
skin the tomatoes and mix all the ingredients together , season to taste
serve the kabsa with the tomato sauce and flatbreads
nb
if making up the kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor / mixer , or with a pestle and mortar
al kabsa   traditional saudi rice    chicken  dish
melt butter in a large stock pot , casserole or dutch oven
add chicken pieces , onion & garlic & saut until onion is tender
stir in tomato puree & simmer over a low heat for a couple of minutes
add tomatoes , carrots , cloves , all the spices & salt and pepper
cook for a couple of minutes
add the water & maggi cube
bring to a boil , then reduce heat and cover
simmer over low heat for 30 minutes
add rice to the pot & stir carefully
re-cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender
place the rice on a large serving dish , topped with the chicken & garnished with almonds
serve with a fresh mixed salad - preferably with a little lime vinaigrette
saudis like their kabsa with a hot sauce called 'shattah'
n
b: you can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 c whilst the rice is cooking
al kabsa   traditional saudi rice    meat  dish
fry meat until browned on all sides
add enough water to the pot so that it covers the meat by 1
5"-2" , bring to a boil then cook gently over medium heat for 1 1 / 2 - 2 hours or until tender
reserve stock & set meat aside
soak rice for 15 minutes
drain , rise under running water then drain well
add butter to a large stock pot or casserole , fry the onion , pepper , carrot & spices
cook on low heat for about 10 minutes , or until tender
add rice to vegetables in the pot , cook for 5 minutes on medium heat
add meat stock until stock covers rice
cover pot
cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry
sauce:
fry onion , garlic and tomato in the butter
add tomato paste , celery , salt , cinnamon , water & stock cube
cook on medium heat until slightly thickened and celery is tender
serve in a large dish or on a platter
place the rice first , top with meat & garnish with pine nuts
serve the sauce in a jug with a spoon
saudies enjoy kabsa with a hot sauce called 'shattah' --
al khurshoof
personally i would not recommend canned but frozen will work
they were stripped of their outer leaves then steamed until tender
the artichokes were then drained and set aside to cool before adding the dressing
whisk the dressing together in a non-reactive bowl and set aside
cut the prepared artichoke hearts in half or quarters , depending on size
arrange the artichoke hearts on a serving platter
drizzle the dressing over the artichoke hearts
marinate at least 1 hour
serve at room temperature
when ready to serve , garnish with the fresh cilantro
servings are estimated
al lewis  spinach fettuccine with crab sauce
cook the pasta in a large pot of lightly salted , rapidly boiling water for 3 to 6 minutes and drain
heat the oil in a saucepan over moderate heat
add the shallots and cook for 1 to 2 minutes
add the remaining ingredients and cook , stirring , for about 3 minutes more
divide the pasta among bowls and pour the sauce over it
garnish with parsley and cheese
al pastor fish tacos
preheat oven to 175c
in a baking dish , place the fish strips , adding the onion , pineapple , salt and pepper
combine dressing ingredients and pour over fish strips
bake in oven until fish is cooked and sauce has thickened-- approx
30 min
make tacos with the tortillas and garnish with cilantro and onion
sprinle a bit of lime juice over taco filling
al roker s spicy beef chili
in a large enameled cast-iron casserole or soup pot , heat the oil
season the chuck with salt and pepper
add half of the chuck and cook over moderately high heat until browned , about 5 minutes
using a slotted spoon , transfer the meat to a plate
repeat with the remaining chuck
add the sausage and cook until browned , breaking it up with a spoon , about 4 minutes
add the sausage to the diced chuck
add the chopped onion to the casserole and cook over moderate heat until tender , about 4 minutes
add the garlic and cook for 2 minutes
stir in the chili powder , paprika , cumin and the chuck , sausage and any accumulated juices
cook , stirring until fragrant , about 1 minute
add the tomatoes and their juices and the water
cover and simmer over moderately low heat for 1 hour
stir in the beans and simmer uncovered until thickened , about 15 minutes
season with salt if desired
serve the chili in deep bowls , passing the cheese , scallions , sour cream and cilantro on the side
al roker s spicy chicken wings
mix first 5 ingredients in a large bowl, add chicken and turn to coat, cover and refrigerate , turning occasionally for at least 2 hours or up to 12, heat oven to 375 and line baking sheet with heavy duty foil, add chicken in a single layer, bake , turning chicken once for 1 1 / 4 hours or until chicken turns crispy, reheat in covered baking dish in a 400 oven for 15 minutes
al roker s steaks as big as your head
up to one day ahead: soften butter a bit but not quite to room temperature
mix in the chopped rosemary , orange zest and pepper
shape into a log on a sheet of waxed paper
seal the ends and refrigerate
place steaks in a large container with the first 4 ingredients
turn to coat
cover and marinate in the refrigerate for at least 2 hours , turning occasionally
prepare grill to high heat
do not wipe the garlic pices off the steaks
grill steaks to desired doneness , adding some of the garlic and rosemary from the marinade as you grill
allow steaks to rest , covered 5 minutes before serving
slice compound butter into approximately 1 tablespoon sized disks
serve steak topped with a disk of the butter
call the cardiologist
al s beef and spinach in oyster sauce
slice the beef into thin narrow slices, heat the oil in a wok or large pan, to test if the wok is hot enough drop in one small piece of onion, it should sizzle on contact, add the onions and garlic, fry for two minutes, add the beef and fry for about 3 to 5 minutes, till the beef is just underdone, add the ginger and stir, add the peppers and spinach and stir well for about a minute, reduce the heat to a medium heat and add the oyster sauce, stir till heated through, ladle off some sauce into a serving jug, serve on plates of noodles
al s chili dogs
cook hot dogs however you like
heat chili in saucepan on stove or in bowl in microwave
chop lettuce , tomatoes and onions and put in separate bowls
let everyone assemble their own
my favorite is laying the hot dog bun out on the plate , add the hot dog , cover bun and hot dog with chili , top chili with cheese , top cheese with lettuce , top lettuce with tomatoes , then onions
enjoy !
al s egg salad
separate the egg yolks from the whites and place in separate bowls, chop the egg whites and set aside, mash the egg yolks thoroughly, add the mayonnaise , mustard , onion , and dillweed, salt and pepper , to taste, blend until smooth, add the chopped egg whites to the yolk mixture, adjust seasonings
al s garlic bread
combine first 5 ingredients and 1 / 3 cup of cheese
spread mixture evenly on cut sides of bread
sprinkle evenly with remaining 2 / 3 cup of cheese
place on a baking sheet
bake at 375 degrees fahrenheit for 15 to 20 minutes , or until cheese is melted and golden
let stand 2 to 3 minutes before slicing and serving
al s oasis  lemon cream cheese pie
in a saucepan , combine sugar and cornstarch, gradually stir in water , mixing until smooth, cook and stir over medium-high heat until thickened and clear, quickly stir in egg yolks, bring to a boil, boil for 1 minute stirring constantly, remove from heat, stir in 1 / 3 cup lemon juice , salt and butter, cool for several hours or overnight, in a mixing bowl , blend condensed milk and cream cheese until smooth, stir in pudding mix and remaining lemon juice, fold into chilled lemon filling, divide and spoon into baked pie shells, refrigerate for several hours, garnish with whipped cream
al s pancakes
mix all ingredients except flour and milk, add flour and then milk to consistency, spray griddle with cooking spray and cook traditionally
al s sloppy joes
brown ground beef in hot oil, add onion , green pepper , and celery, cook until tender, add remaining ingredients, mix well, cover and simmer for 1 hour, serve on toasted buns
ala mexicana corn soup
in a kettle cook the garlic in the oil over moderately low heat , stirring for 1 minute , add the onion and the jalapeno peppers , and cook the mixture , stirring , until the onion is softened
add the cumin , the ground coriander seed , and salt and black pepper to taste and cook the mixture , stirring , for 2 minutes
add the carrot and the celery and cook the mixture over moderate heat , stirring , for 5 minutes
add the stock , the corn cobs , and 2 1 / 2 cups water and simmer the mixture for 15 minutes
add all but 1 cup of the reserved corn kernels , simmer the mixture for 12 to 15 minutes , or until the kernels are very tender , and discard the cobs
in a blender puree the mixture in batches , blending each batch on high speed for at least 1 minute , or until it is very smooth
let the soup cool to room temperature
in a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes , or until they are tender , drain them in a colander , and refresh them under cold water
stir the corn into the soup with the roasted bell pepper , the minced coriander , the cayenne , and salt and black pepper to taste and serve the soup at room temperature
garnish with fried tortilla strips
alabama bbq chicken and white sauce  grilled
for the sauce , mix all ingredients in blender until smooth , about 1 minute
refrigerate sauce in airtight container for at least 1 hour or up to 2 days
for the chicken , mix salt , black pepper , and cayenne in small bowl
rub spice mixture all over chicken
soak wood chips in bowl of water to cover for 15 minutes
meanwhile open bottom grill vents completely
light large chimney starter filled with charcoal briquettes and burn until charcoal is covered with fine gray ash
place 13 by 9 inch disposable aluminum roasting pan in center of grill
pour half of coals into pile on each side of grill , leaving pan in the center
scatter wood chips over coals and set cooking grate in place
cover with lid vents positioned over center of grill and opened halfway
let grill heat for 5 minutes
dip wad of paper towels in oil and oil grate , holding paper towels with long-handled tongs
place chicken skin side down on center of grill
cover with half opened lid vents over chicken
grill chickens until skin is well browned , 35 to 45 minutes
flip chickens skin side up and grill , covered , until breast meat registers 165 on instant-read thermometer , 15 to 20 minutes longer
transfer chickens to cutting board , brush with 2 tablespoons sauce , tent with foil , and let rest 10 minutes
remove foil and brush chicken with 1 tablespoon sauce
carve and serve , passing remaining sauce at table
alabama biscuit muffins
preheat the oven to 350 degrees
grease a 12-cup muffin tin with butter and set aside
in a large mixing bowl , whisk together the flour , sugar , baking powder , salt and baking soda
add the butter and rub it into the flour with your finger
add the buttermilk and stir till the dough is slightly firm
spoon the mixture into the prepared muffin tin and bake in the center of the oven till brown and crusty , 40-45 minutes
alabama biscuits
sift dry ingredients together, dissolve yeast in water, add buttermilk and add in sifted ingredients mixing well, knead 20 times and roll out 1 / 4" thick, cut with biscuit cutter or 1" drinking glass, butter biscuits with brush and stack in twos , let rise for 2 hours, bake at 425 degrees for 10 to 12 minutes , or until brown
alabama blueberry bread
preheat oven to 350
grease with pam either 2-8" loaf pans or a bundt pan and if you wish , lightly sprinkle with cinnamon sugar for an added treat
take a lg
mixing bowl and add the first 7 ingredients
mix with an electric hand mixer or by hand if you don't have one
just until blended
next add flour , salt , and b
soda
mix thoroughly
fold in the berries last with a rubber spatula
spoon batter using spatula into prepared pan or pans as stated above
place in oven regular shelf setting
bake at above temperature for approximately 45 min's
to 1 hour
you'll have to check it , time vary's with ovens
let cool 15 min's
then remove and cool on cooling rack
alabama camp stew
combine all meat in a large dutch oven
add enough water to cover the meat
bring to a boil and cook meat until tender
take the meat out of the liquid
remove any bones and grind meat
add the potatoes , tomatoes and onions to the liquid in the dutch oven
cook , stirring occasionally , until the potatoes begin to fall apart
after the vegetables are done , add the meat
cook , stirring , over low heat until well combined
add the ketchup , lemon juice , worcestershire sauce and seasonings to taste
simmer for 1 hour
stir frequently to prevent the stew from sticking to the bottom of the dutch oven
add the corn and simmer for 20 additional minutes
alabama catfish stew
saute onion in butter in a large saucepan until transparent
add tomatoes and next 6 ingredients to saucepan
cover and bring to a boil
reduce heat , and simmer 30 minutes , stirring occasionally
gently stir in fish
continue to simmer 20 minutes or until fish flakes easily when tested with a fork
remove bay leaf before serving
alabama chicken
cook chicken in water with bay leaf and debone
cook spinach noodles in the chicken broth and drain , but reserving the broth
saute' green pepper , celery , and onion in melted margarine / butter until tender
add cubed velvetta and stir until melted
next add green olives , mushrooms , cream of mushroom soup , and chicken
blend sauce in cooked spinach noodles and place in slightly greased casserole
you may add more broth if needed
top with cracker crumbs and dot with butter and bake 350 for 45 min
alabama coney style hot dogs
in a skillet over med-high heat , brown the beef with the onion
as the mixture browns , break up the beef with a fork
pour off the fat and add all remaining sauce ingredients , mixing well
simmer over low heat , partially covered and stirring frequently for 1 hour , or until mixture thickens
if desired , add an additional tablespoon of cider vinegar the last 15 minutes of cooking
place hot dogs in buns and top with mustard , onion , coleslaw or sauerkraut , and alabama coney sauce
serve immediately
alabama dip
brown the beef and sausage and drain
cut the velveeta into large chunks
put everything but cheese into a large crock pot and stir a bit - add cheese
cook on high for about 1 - 1 1 / 2 hours till cheese is melted
turn to low for the party
serve with tortilla chips
it has just enough heat for my mild tastebuds , but if you like it spicier , by all means use hot picante sauce
and in case you're wondering - the cream soup helps keep it from separating and helps keep it saucy while being heated
alabama egg and sausage souffle
crumble and brown sausage, drain and cool, in a large bowl , beat eggs , then add milk , salt , and dry mustard, add bread cubes, stir, add cheese and browned sausage, mix well, cover and refrigerate overnight, next morning , place in a 9 x 13-inch pan and bake at 350 degrees for 45 minutes
alabama hot slaw
add the following ingredients to a large bowl in order listed : cabbage , celery , carrots , bell pepper , and red onions
in a smaller bowl , add the vinegar , sugar , and salt
whisk until clear
add in the black pepper , mustard , and tabasco to taste
stir to mix , then pour on the vegetables
in a small skillet , heat the oil until it just begins to smoke
pour hot oil over vegetables , aiming particularly for the onions and pepper
let rest for 3-4 minutes
toss and serve
may refrigerate for later use
alabama jefferson davis pie
in a large bowl , thoroughly blend sugar , flour and nutmeg
stir in half and half , add eggs , mix well
add lemon juice , peel and margarine
beat well to blend
pour into pie shell , bake in preheated 375 oven 45 minutes or until center is almost firm
cool
serve with whipped cream , if desired
alabama meatloaf
stir together first 12 ingredients in a large bowl , just until combined
shape mixture into 2 loaves
place in an aluminum foil lined broiler pan
pour half of tomato sauce evenly over each loaf , and arrange 2 bacon slices over each loaf
bake at 350f for 1 hour
let meat loaf stand 10 minutes before serving
alabama mud cake
preheat oven to 350f
spray 13 x 9-inch pan with cooking spray
spread pineapple and juice in bottom of pan
top with cherry pie filling
sprinkle cake mix evenly over the fruits
scatter chopped pecans and chocolate evenly over the top
spread butter slices evenly over the top
bake in preheated oven approximately 40 minutes or until an inserted toothpick comes out clean
alabama oven fried chicken
wash and dry the chicken, salt and pepper and then sprinkle lightly with the flour, place in greased casserole and pour melted margarine over each piece, bake at 375 degrees for 1 1 / 2 hours until golden brown
alabama roast
preheat oven to 350, heat oil in dutch oven over medium heat, add roast and brown on all sides to seal in juices, combine remaining ingredients and pour over browned roast, cover and bake at 350 for 1 1 / 2 hours
alabama slammer
mix and enjoy
alabama white barbecue
clean chicken , cut into serving pieces , and set aside
mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish
refrigerate chicken in marinade 6-24 hours , turning occasionally
allow chicken to come to room temp before cooking
drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan , then allow to cool
set up outdoor grill for cooking with indirect heat , using a drip pan to which you can add some apple juice or other liquid , if desired
sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill , and allow to smolder for the smoke to flavor the food
you may add more chips to the coals occasionally as you baste , when the chips are gone and you need more
when grill temp gets to 250-275f , grill chicken over the drip pan for 90-100 minutes , basting occasionally , or until cooked through , tender and golden , maintaining proper grill temperature throughout
while chicken is cooking , whisk together sauce in a large enough bowl to hold the sauce and chicken
when the chicken is cooked through , toss the chicken in the sauce and serve
don't sauce the chicken on the grill , as the sauce will tend to break down if you do that
alabama white barbecue bbq sauce
mix all ingredients together and refrigerate for 8 hours for best result
brush lightly or marinate over chicken , turkey or pork
if brushing lightly do last few minutes of grilling
can be used as a dipping sauce as well
this amount easily covers 6 pieces of chicken so you can adjust accordingly if you are marinating or just brushing it on
alabama white bbq sauce  2
mix ingredients together and refrigerate for at least 8 hours before using
brush lightly over chicken , turkey or pork during the last few minutes of grilling
this barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table
alabama style shrimp bake
experiment--my favourite word in cooking
below are a couple of options for this recipe
onion-green onion or shallots
beer-chardonnay , big taste difference , but both are great
method
combine first 9 ingredients in a bowl and set aside
rinse and prepare shrimp
layer a large baking dish with shrimp , then lemon slices , and then onion slices
pour butter mixture over shrimp
bake uncovered for 25 minutes at 400f
serve on a bed of rice
garnish with parsley
fine chopped green pepper can also be sprinkled around edge of rice bed