formido/recipes-20k huggingface dataset:
arancini di riso  italian rice balls
begin by preparing the filling: finely slice the onion and mince the garlic , and saut the mixture in the olive oil until it wilts
stir in the ground meat , continue cooking until it is well browned , and then stir in the wine
while it's evaporating , dilute the tomato paste in a ladle of warm water and stir it in
season the mixture to taste , and simmer it over a very low flame for a couple of hours , adding more warm water or broth as necessary to keep it from drying out
towards the end of the cooking time , steep the dried mushrooms in boiling water for a few minutes and coarsely chop them
stir them into the sauce too
cook it for 15 minutes more and it's done
while the meat's cooking , simmer the peas until they're tender
then remove them from the fire , drain them , and let them cool
dice the mozzarella into half-inch squares and combine it with the cool peas
the other thing to do while the meat is cooking is prepare the rice: boil it in abundant , lightly salted water , and while it's cooking lightly beat two of the eggs
when the rice is done drain it
transfer it into a bowl , let it cool slightly , and stir in the beaten eggs , grated cheese , and saffron
let it finish cooling
when everything else is ready , lightly beat the remaining eggs and season them with salt and pepper
then , preheat your oven to 350 f
next , make the first arancino by taking two small handfuls of rice and shaping them into hollow hemispheres fill the hollows with some of the meat , and some of the peas , and mold the two halves together to obtain a smooth-sided rice ball about the size of a small orange
roll the arancino in flour , dredge it in the beaten egg , roll it well in the breadcrumbs , and fry it in abundant hot oil
while it's cooking begin with the next , and when it has become a golden brown drain it on absorbent paper
when you have finished frying your arancini , heat them through in the oven for five minutes , decorate them with the orange leaves if you choose to , and serve them piping hot
arancini sicilian style  sicilian rice balls
wash rice and cook in 4 cups boiling , salted water until tender
meanwhile , place chopped beef , chicken livers , oil , garlic and onion in saucepan and brown gently
add mushrooms and cook 1 minute more
add tomato paste and 1 cup warm water and cook 30 minutes
add salt and pepper
drain rice , add butter and grated cheese and cool a bit
to this , add the egg yolks and the tomato gravy , holding aside the meat and mushrooms
mix rice well
make little balls of rice , place inside each ball some of the meat , liver , mushroom mixture
dip rice balls into lightly beaten egg , roll in bread crumbs and fry in hot olive oil until golden brown all over
can be served plain or with additional gravy
arare dofu no aemono
cut the tofu into 1 / 2 inch cubes or 2 inch matchsticks, cut the carrots into matchsticks, you can also use 1 3 / 4 ounces narazuke pickles, you can use diced pickled red gingerroot in place of the cucumber pickles, combine first four ingredients in bowl, make dressing, add to vegetables, toss lightly
arayes  mini meat calzones
pre-heat oven to gas mark 4 / 350f / 180c
in a large bowl , add in the minced lamb , with the chopped onion and tomato , crushed garlic , salt , spice mix , parsley , lemon juice and toasted pine nuts and mix well
cut bread into quarters
open up the quartered bread pieces and spread a heaped tablespoonful of meat mixture in a thin layer into one side of the bread and press down to close
brush both sides of the bread with oil
place on a baking tray and bake in the centre shelf of the oven for half an hour , turning once after 15 minutes
serve warm with hummus
arborio rice coating
put the rice in a blender and grind until very fine, shake out into a large bowl and add the semolina , flour , salt , and pepper, toss until well blended, store in a sealed container in the freezer to maintain maximum freshness
arborio rice pudding
bring water to a boil and add rice
simmer at med-low temperature , stirring occasionally , until most of the water is absorbed , the rice is tender but still appears creamy
add milk and sugar , mix well
let simmer at med-low for about 10 minutes , stirring often until mixture appears creamy and the rice is soft
whisk egg yolk
pour about 1 / 2 cup of the hot mixture into the egg yolk while whisking and then pour back into the pot
simmer about five minutes more , stirring constantly until mixture thickens
remove from heat and add butter , vanilla and cinnamon
let cool
pudding will thicken as it cools
raisins can be added at the time of the milk and sugar if desired
arbroath toasties
heat the smoked haddock in quarter pint of the milk in a saucepan
bring to the boil , reduce the heat , cover and cook for about five minutes or until the fish flakes easily with a fork
remove the fish with a fish slice and flake
mix the flour with the rest of the milk and then stir into the milk in the saucepan
bring to the boil and cook for two minutes , stirring continuously until thick
stir in the cheese , egg yolk and flaked fish
season to taste with salt , pepper then heat through
whisk the egg white until it is stiff and fold in with a metal spoon
put the toast on a grill rack and spoon the fish mixture onto each slice of toast
place under a hot grill until it is lightly browned
serve immediately
arby s 3 pepper sauce
put all of the ingredients into a pan and bring to a boil, let stand for 10 minutes
arby s horsey sauce
mix all well, keep refrigerated , tightly covered, use in 2 weeks, do not freeze
arby s jamocha shake copycat  low fat recipe
combine coffee , milk , and sugar in a blender and mix on medium speed for 15 seconds until sugar is dissolved
add ice cream , and chocolate syrup , then blend on high speed until smooth and creamy
makes 2 shakes
arby s jamocha shake copycat recipe  fat free version
combine coffee , milk , and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar
add ice cream , and chocolate syrup , then blend on high speed until smooth and creamy
stop blender and stir mixture with a spoon if necessary to help blend ingredients
pour into two 16 oz
glasses
it tastes rich , creamy , and sweet
just like premium vanilla ice cream
arby s oven baked curly fries
cut potatoes into curly fries using a curly fry cutter , or cut potatoes into regular fries
bring a large pot of water to a boil
put potatoes in boiling water and boil for 3 minutes
rinse potatoes off in a colander with cold water
dry potatoes with paper towels and set aside
preheat oven to 450 degrees f
when oven lets you know you are at the correct temperature , combine paprika , salt , garlic powder , onion powder , cayenne pepper , flour and egg substitute in a small bowl
add in milk and mix well
pour fries into a large bowl and add seasoning mixture
mix well
dump fries onto a baking sheet lined with parchment paper and spread around evenly
bake for 30-35 minutes , flipping every ten minutes so they become nice and crispy
arby s sauce
mix corn starch and water and set aside
place all sauce ingredients in a blender and blend on high for 15-20 seconds
pour ingredients inot a small saucepan
heat on medium low
simmer gently for 20 minutes , stirring several times
after 20 minutes , add corn starch mixture , stir well
when sauce begins to thicken , let simmer on a very low temperature for ten minutes
remove from heat and cool
mixture will be similiar in thickness to steak sauce
store in a covered container in the refridgerator
arby s sauce copycat recipe
1, combine all the ingredients in a small saucepan and cook, over medium heat , stirring constantly , until the sauce begins, to boil , 5 to 10 minutes, 2, remove the sauce from the heat, cover and allow to cool, 3, pour into a covered container for storage in your refrigerator, keeps for a month or two
arbys sauce
combine all ingredients in a small saucepan and cook over medium heat , stirring constantly , until the sauce begins to boil
remove from heat and allow to cool
pour into a covered container for storage
keeps for a month or two
arcade orange delight  julius variation
combine water , sugar , and vanilla in blender and blend until sugar is dissolved
combine all other ingredients and blend until incorporated and ice is pulverized to less than the size of a grain of rice
arclight cinemas martini
in a cocktail shaker filled with ice , combine the rum , blue curaao , juice and sprite
shake , and strain into a chilled martini glass
garnish with the cherry
arctic char gravlax with apple pecan salad
gravlax: in a bowl , mix the salt with the brown sugar , dill and juniper berries
in a spice grinder , grind the bay leaves with the peppercorns
add to the salt cure and mix well
spread half of the salt in a deep plate
add the fish fillet , skin side down , and cover with the remaining salt
cover with plastic and refrigerate for 24 hours
remove the fish from the salt and soak it in ice water in the refrigerator for 3 hours
pat dry
transfer the fish , skin side down , to a rack set on a baking sheet
refrigerate , uncovered , overnight
salad: preheat the oven to 350
spread the pecans in a pie plate and toast for 7 minutes , or until fragrant
let cool
in a large bowl , whisk the vinegar with the honey and mustard
add the oil and whisk until blended
whisk in the garlic and thyme and season with sea salt and pepper
add the apples and endive and toss , then add the pecans and toss again
using a thin , sharp knife , thinly slice the gravlax on the diagonal off the skin
mound the salad on plates , surround it with gravlax and serve
arctic char with pears
toss the pears with the orange juice in a large nonreactive bowl and set aside
heat the oil and saute the shallots over medium-low heat for 20 to 30 minutes , until softened and slightly carmelized
drain the pear slices and gently toss with the grand marnier , chives , ginger , and salt and pepper to taste
fan out attractively on a serving platter , and top with the shallots
preheat the oven to 400f
combine the panko with the curry powder
dip the arctic char into the flour , shake to remove any excess , and place the fillets into a baking dish
pat the panko onto their surfaces , and drizzle with the melted butter
pour 2 tablespoons of water around the fillets
bake for about 12 minutes , or until the char is cooked through and the bread crumbs are browned
arrange the char over the pears , so that the pear design is visible
sprinkle with the walnuts , if desired
arctic garden s blueberry muffins
preheat oven 210 c , and grease muffin pan
combine flour , baking powder , oats , brown sugar , and blueberries
in a small bowl combine egg , applesauce , orange juice , vegetable oil and maple syrup
pour all at once the wet ingredients into the dry ingredients , stirring just until moistened
fill the greased muffin pans until 2 / 3 full , and bake for 25 minutes
let cool for 2 minutes before removing
arctic java
combine water and coffee granules in tall glass, stir until coffee is dissolved, add milk , sugar and pectin, stir until sugar is dissolved, add ice before serving
arctic lemon freeze
stir the melted butter into the graham cracker crumbs
pat the crumb mixture into the bottom of buttered 8"x8" square inch pan , reserving one tablespoon for garnish
in medium bowl , combine the pie filling , sweetened condensed milk and lemon juice and mix until smooth
spread into the prepared pan and top with cool whip and reserved crumbs
freeze for 3 hours prior to serving
arctic lime freeze
combine the limeade and the tofu in a blender , and blend till smooth
add water and pulse to combine
pour the mix into the freezer can of an ice cream freezer , freeze according to instructions
spoon the mixture into a freezer container , cover and freeze 2 hours or until firm
or you may put the mixture into a plastic container , freeze for about 2 hours , then process in a food processor until slushy , then freeze again until ready to eat
take the mix out of the freezer and let it soften just a little before serving
garnish with the mint and rind , if you like
yield: 5 servings
arctic mocha
melt york peppermint patties in a saucepan with one of the shots of express , add additional shots one at a time until patties are melted
slowly add milk
pour over ice and top with canned whipped topping and sprinkles
arctic orange pie
in a mixing bowl , combine the cream cheese and orange juice concentrate until smooth
mix in whipped topping and pour into crust
cover and freeze for 4 hours or until firm
remove from the freezer about 10 minutes before cutting
garnish with oranges
arctic summer cocktail
add ingredients to an ice-filled highball glass, serve with a cherry and lemon slice
arctic wastes smoothie
put all ingredients into blender, blend until smoothie consistency is reached
ardangozatza
put the rind of 3 lemons in 5 1 / 3 cups of water, add the red and white wines , sugar to taste and chill for 24 hours, serve - do not add ice cubes
are you crazy    alcoholic drink
pour cola into tall glass, fill shotglass with jaegermeister, drop shot in glass of cola and drink, honest they did that and lol watching, i ran when asked if i wanted one stating , "are you crazy ? " thus the name, enjoy !, ps- took a sip and not bad at all !
arepas
combine masa harina , margarine , salt , and cottage cheese with the hot water, knead well after each addition until mixture resembles new play dough, pinch off golf sized balls, press between two ziploc bags into 1 / 4 inch thick circles, cook lightly on greased surface of griddle until lightly browned, serve with butter and queso fresco
arepas de queso fritas
mix the water and the egg yolk
in a large bowl mix the flour and the egg / water mixture
mix and kneed the dough for about 5 minutes until it is compact
cover with a damp cloth and set aside for 5 minutes
meanwhile heat a deep fryer to 170c , or fill a frying pan with lots of oil and heat
take a small ball of the dough , the size of an egg and mold into a flat circle , about 1 cm thick
fry until golden brown , turning regularly
turn out onto crumpled absorbent paper and leave to cool slightly
split them open and fill with cheese , ham , butter , honey or whatever you wish
serve immediately--they don't keep and don't re-heat
arepitas with chimichurri and queso fresco
make the chimichurri: in a food processor , pulse the onion until finely chopped but not pureed
transfer the onion to a bowl
add the olive oil , lime juice , parsley , cilantro , oregano leaves , garlic , and jalapeno and pulse until finely chopped
transfer the herb mixture to the bowl with the onion and stir to combine
season the chimichurri with salt and pepper
make the arepitas: in a large bowl , whisk together the harina pan , parmesan , and salt
in another large bowl , whisk together the water , milk , and 3 tablespoons oil
stir the milk mixture into the flour mixture
using your hand , knead the mixture until a firm but malleable dough is formed
cover the bowl with a kitchen towel and let the dough rest for 10 minutes
meanwhile , pour the oil for frying into a large pot to a depth of 2 inches
heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees f
form the dough into 1 to 1 1 / 2-inch round balls
using the palms of your hands , form the dough balls into rounded "ufo" shapes
working in batches , add the dough balls to the oil and fry , turning occasionally , until puffed and golden brown
using a slotted spoon , transfer the arepitas to paper towel-lined plate and season with salt
serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side
aretha franklin s queen of soul ham
heat oven to 350 degrees f
using a paring knife , score the ham , creating a diamond pattern
insert cloves into the corners of each diamond
place the ham on a rack set in a 12 x 15-inch roasting pan
cover loosely with foil , and bake until ham appears juicy , about 30 minutes
place brown sugar and mustard in a medium bowl , and stir to combine
gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved
you may not need the whole can
remove ham from oven and remove foil
pour brown sugar mixture over ham
make sure you coat the sides too
cover ham with foil , return to oven , and cook for 1 hour , basting every 20 minutes
remove foil for last 20 minutes
remove ham from oven
arrange pineapple rings and maraschino cherries in a docorative pattern on ham , securing them with toothpicks
baste the fruit
bake ham until fruit is heated through , 7 to 10 minutes
sprinkle ham with coconut garnish , if desired
aretha franklin s summerplace salad
arrange salad ingredients except for lemon , in a bowl, squeeze lemon juice over salad, chill in fridge for at least 15 minutes, mix the dressing ingredients, pour over chilled salad, toss , then serve
argana s moroccan chicken
in a large tagine or non-metallic cooking pot , mix the onions , garlic , ginger , saffron , olive oil , parsley , cilantro , cumin , cinnamon , turmeric , paprika and lemon juice
add the chicken and toss until all pieces are coated
cover and let marinate in the refrigerator at least 2 hours or overnight
when ready to cook , pour the water into the tagine or pot
add the salt and pepper
place on the stove and bring to a simmer over medium heat
let simmer for 35 - 40 minutes , until the chicken is cooked through
while the chicken is cooking , in a separate saucepan , bring the olives and preserved lemon to a boil
let cook for 10 minutes , then drain
add the olive mixture to the chicken 5 minutes before serving
serve hot
argentina skirt steak   matambre
arrange the steaks in a nonreactive baking dish and set aside while you prepare the marinade
combine the bell pepper , garlic , oil , vinegar , oregano , pepper flakes , salt , and pepper in a small bowl and stir to mix well
pour over the steaks in the baking dish and toss well to coat
add the bay leaves , cover , and let marinate in the refrigerator , for at least 4 hours , preferably overnight
preheat the grill to high
combine the ingredients for the spice mixture in a small bowl
when ready to cook , oil the grill grate
drain the steaks and place on the hot grate
sprinkle the steaks with half the spice mixture and grill , turning with tongs , until medium to medium-well done , about 4 minutes per side , sprinkling with the remaining spice mixture after turning
transfer the steaks to a cutting board and let stand about 3 minutes , then cut into 1-inch squares and serve on toothpicks
serves 6 as an appetizer or 4 as a main dish
argentina special  salad
wash the lettuce leaves individually and spin them in a salad spinner or drain for 30 minutes in a colander
bunch them together and slice them in 1cm ribbons and place in a shallow salad bowl
scatter the grated carrot on top followed by the cheese , walnuts and semi-dried tomatoes
mix the dressing ingredients in a small jar and shake well
pour over the salad and serve immediately
you can use your own dressing as this is just an approximation of the dressing used
you could also substitute other cheeses instead of the mozzarella
argentina style beef stew
fry bacon in a large skillet until crisp
remove bacon to a paper towel line plate to drain
crumble bacon and chill until serving time
brown beef in the hot bacon drippings
drain off the fat
in a 6-quart slow cooker , add in the carrots , onions , tomatoes , potatoes , squash or pumpkin , sweet pepper , dried thyme , and garlic
add in the meat and pour the broth over all
cover and cook on low for 8-10 hours
turn to high
stir in cabbage and fresh thyme
cover and cook for 15-20 minutes or until the cabbage is just tender
argentine beef stew
in olive oil , brown the beef with the onion and garlic
add all of the remaining ingredients , except the corn , sherry and pumpkin
simmer for 1 hour , covered
cut the top off the pumpkin and discard
scoop out the seeds and stringy membrane , and discard them as well
you could toast the pumpkin seeds in the oven for a snack if you like , but they are not used in this recipe
brush the inside of the pumpkin with butter and sprinkle lightly with salt and pepper
stir in the stew , sherry and corn
bake the stew-containing pumpkin at 325 f for about an hour , or until the pumpkin is tender
when serving , scoop out some pumpkin along with the stew
argentine black bean flatbread with chimichurri drizzle
preheat broiler
cut bell pepper in half lengthwise
discard seeds and membrane
place pepper halves , skin sides up , on a foil-lined baking sheet
flatten with hand
broil 12 minutes or until blackened
place in a zip-top plastic bag , seal , and let stand 10 minutes
peel and cut into 16 strips
set aside
reduce oven temperature to 450f
sprinkle cornmeal over a baking sheet coated with cooking spray
a jellyroll pan works ideally
set aside
dissolve yeast and sugar in 1 / 2 c warm water in a large bowl
let stand 5 minutes
add remaining 1 / 2 c water , flour and salt to yeast mixture , stirring until dough forms
turn dough out onto a floured surface and knead until smooth and elastic
place dough in a large bowl coated with cooking spray , turning to coat top
cover and let rise in a warm place , free from drafts , 1 hour or until doubled in size
roll dough into a 14x11-inch rectangle
place dough on prepared baking sheet
black bean spread: combine all black bean spread ingredients in a blender and blend until smooth
spread 1 1 / 2 c black bean spread over dough
sprinkle with cheese
bake at 450 for 13 minutes or until crust browns and cheese is bubbly
let cool 10 minutes
chimichurri drizzle: combine all chimichurri ingredients in a small bowl
drizzle chimichurri over cheese
cut bread into 16 squares
garnish each square with 1 bell pepper strip
argentine chicken stew  cazuela gaucho
heat some oil in a dutch oven
dredge the chicken pieces in seasoned flour
saute the chicken until golden brown on all sides
remove chicken and set aside
if necessary , add additional oil to the pan and saute the carrots , parsnips , potatoes and squash until golden brown
remove vegetables and set aside
saute onions until limp and translucent
near the end of the onions' cooking time , add the garlic and paprika and saute 2-3 minutes
return chicken and sauteed vegetables to the pan
add bay leaf , white wine , salt and pepper and chicken stock to barely cover the stew
bring to a boil , cover , and reduce the heat to a simmer
cook for 20 minutes and add barley and corn cob slices
cover and continue cooking for 30 minutes
add green beans and thawed peas and cook for 10 additional minutes
beat the egg
add a little of the hot liquid from the pan and beat the egg vigorously
add the egg to the pot and stir
cook for an additional 5 minutes
taste the stew and correct the seasoning , if necessary
serve the stew in soup plates or deep dinner plates with a rim
argentine chili
heat a heavy pot or dutch oven over high heat
add the extra-virgin olive oil , to the pan , and the meat and brown until crispy , 8 to 10 minutes
add the chorizo and render the fat a bit , then add the onions , garlic and chiles and season with salt and lots of black pepper , to taste
cook for 5 to 6 minutes more to soften the onions , then add the oregano , paprika , and chili powder
once the onions are tender add the tomato paste and stir for 1 minute
stir in the stock , lower the heat , and simmer for a few minutes to combine the flavors
can be cooled and refrigerated for a make-ahead meal and reheated over medium-low heat with a little extra broth or water to reconstitute
the chili also freezes well
argentine chimichurri bread  abm
mix all ingredients in order suggested by bread machine manual , process on bread cycle
or -- process on dough cycle , remove dough , place in well oiled loaf pan , cover , let rise until doubled , bake at 400 until golden brown , remove from oven , rub top with butter
argentine cornbread
add all ingredients except bell pepper and corn to the bread machine
process on bread cycle
at the end of the first kneading , add all the green pepper and corn and continue as normal