formido/recipes-20k huggingface dataset:
arizona juan tons  wontons
cook ground beef , onions in a large skillet until meat is brown and onion is tender
drain off fat and transfer to a large mixing bowl
to the beef mixture , add the beans , cheese , picante sauce , chili powder and cumin and mix well
refrigerate the mixture for 1 hour or until well chilled
place won-ton skins with 1 point toward you
spoon a slightly rounded teaspoon of the mixture onto the center of the skin
fold bottom point over and tuck under filling
fold side corners over , forming an envelope
fold over top corner and moisten point with a drop of water to seal
fry in deep hot fat for about 2 minutes or until golden brown
serve immediately with picante sauce for dipping
left overs may be reheated in a 350 degree oven for 10 minutes
arizona lemon bars
preheat oven to 350f cream butter and sugar well
add flour , salt , oats , almonds , and lemon zest , mixing well until crumbly
place 1 / 2 of mix into a 9x13" pan that has been lightly buttered or sprayed with nonstick cooking spray
lightly press mixture into pan
whisk together condensed milk and lemon juice
spread over top of mix that is in the pan
sprinkle remaining dry mix over that
again , lightly pressing mixture into pan
bake for 25-30 minutes
cool 1 hour then cut into small squares
i make three long cuts , and 6-7 short side cuts
refrigerate or serve warm
arizona lemon bundt cake
preheat oven to 325
grease and flour a bundt cake pan or tube pan
beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy
beat in eggs , one at a time
mix flour , baking soda and salt
beat into sugar mixture alternately with buttermilk until well blended
stir in poppy seed , lemon peel and lemon juice
spread in pan
bake until a wooden pick inserted in the center comes out clean , 50 to 55 minutes
immediately poke holes in top of cake with a long tined fork
pour about two-thirds of the lemon glaze over the top
cool 20 minutes
invert onto a serving plate
remove pan
spread with remaining glaze
arizona lemon meringue pie
prepare crust , bake and set aside to cool
in a medium saucepan , over medium heat
combine sugar , cornstarch & flour , add 2 cups boiling water , cook and stir with a wire wisk over medium heat until thickened and bubbly , reduce heat & cook 2 minutes more
gradually add 1 / 2 cup hot mixture to egg yolks , then pour egg yolk / pudding mixture back into remaining filling in saucepan and cook another 2 minutes
remove from heat and add butter , lemon zest , vanilla , lemon extract and lemon juice , stir to combine
pour lemon mixture into cooked crust and set aside , allow to slightly cool
in the mean time , prepare meringue by beating 4 egg whites , cream of tartar and vanilla until soft peaks form
then gradually add 1 / 2 cup sugar , beat at high speed until stiff peaks form
with a soft scrapper add large fluffy dollops of meringue on top of lemon filling , making sure to attach meringue to crust edges
this insures the meringue will not pull away from the crust
bake for about 15 minutes at 350 degrees or until meringue is golden brown , then allow to cool for about 2 hours
dip a serrated knife in cold water to slice through each slice
arizona marinade for grilled chicken pork or beef
put all ingredients in a jar with tight fitting lidf , shake well
place meat in a large ziplog bag , pour over just enough marinade to cover meat , marinate in frig or 6-8 hours or longer
the unused marinade will last up to 1 week in frig ,
to cook , preheat gas or charcoal grill on medium heat
grill 15-20 minutes until chicken or pork feels firm and is lightly browned , turning a few times to make grill marks , brushing with marinade as you cook ,
arizona pasta salad
cook pasta according to package directons , drain and rinse with cold water , drain again
in a large bowl combine remaining ingredients and mix well
add shells , toss and chill
arizona skillet dinner
in a dutch oven , cook the macaroni per the pkg
drain and set aside
in a large skillet , heat the oil on med-high
add the onion , green pepper , garlic , chili powder and cumin
saute 5 min or until tender
then add the kidney beans , corn and tomatoes
bring this mixture to a boil , then immediately reduce heat to low and simmer , stirring often , for 15 minutes
then add this mixture to the cooked and drained macaroni and toss well , to combine
either serve directly from the dutch oven or from a nice serving bowl with the monterey jack cheese sprinkled over it
arizona sun dried tomato chili
brown turkey , mushrooms , chilies and garlic in a large non-stick skillet over medium high heat for 10 minutes or until turkey is no longer pink , stirring occasionally
in a large saucepan , add the tomato paste , beans 6 cups water , sun dried tomatoes and all spices
add turkey to the saucepan and bring to boil
reduce heat to medium and , simmer uncovered for 20 min stirring occasionally
allow chili to stand 15 minutes before serving
arizona taco salad
crumble-fry the ground beef and allow it to cool
mix beef with beans and lettuce
stick a long spoon in the picant sauce jar
put remaining ingredients in individual bowls , with appropriate tongs , spoons , etc
for serving
put a layer of fritos in your bowl or on your plate
cover with beef-bean-lettuce mixture
add other ingredients as desired
apply the picant sauce to taste
add hot sauce as required by your palate
step aside , because the first ones through the line will be coming back for more !
arizona s granny smith salad
dressing
combine vinegar and next 4 ingredients in a medium bowl
slowly whisk in oil until well blended
use immediately , or store in an airtight container in the refrigerator until ready to use
bring to room temperature , and stir or shake to mix
salad
mix greens , cheese , pecans , apples , and grapes together
toss
pour vinegarette over salad
arkansas avalanche
pour goldschlager , sprite and grenadine into a cocktail shaker half-filled with ice cubes
shake well , strain into a highball glass , and serve
arkansas breakfast casserole
in a large heavy skillet , cook the bacon over moderate heat until crisp
remove the bacon to drain
pour off all but 3 tablespoons of drippings
heat the drippings in pan until it sizzles
add the green pepper , onion and potatoes and cook over medium heat until potatoes are browned , stirring gently
sprinkle on the cheese and stir until it melts
add the eggs and cook , stirring gently , until the eggs are set
season with salt and pepper
sprinkle on the crumbled bacon and serve at once
arkansas chicken and dumplings
boil chicken in 2 quarts of water , to which salt and butter have been added , until tender
remove chicken , strain , and reserve broth
remove skin of chicken and bone
cut meat into large pieces
dumplings:
mix egg , salt , butter , and broth together
add flour , mixing with a fork , a small amount at a time
knead in flour until a stiff dough is formed
roll out very thing
cut in strips
bring chicken broth to a boil
pull apart and stretch strips of dough as you drop into broth
reduce heat and cook about 10 minutes , stirring occasionally
add cut-up chicken to dumplings and enjoy !
arkansas corn bread
preheat oven to 450 degree f, beat egg in large mixing bowl, beat in all the rest of the ingredients, pour into buttered hot square pan , muffing cups or corn stick pans, bake just until set, serve piping hot with butter, cut corn bread into squares if baked in square pan, bake 10-15 minute for sticks or muffins, 20-25 minute for corn bread
arkansas german baked pancake
make apple filling: melt butter in a large skillet over med-high heat, add in apples, cook , stirring constantly , 12 minutes , until tender, gently stir in honey, cook just until thoroughly heated, keep warm, make pancake: heat a 12-inch cast-iron skillet in a 450 oven for 5 minutes, combine the eggs , milk , and vanilla in a bowl, beat at medium speed using an electric mixer , until smooth, add in flour and salt, beat 5 minutes, melt butter in skillet, pour batter into hot skillet, bake at 450 for 15 minutes, decrease temperature to 350, bake 8 minutes or until puffed and browned, remove from oven, spoon apple filling over pancake, sprinkle with powdered sugar and dollop with whipped cream, cut into wedges and serve
arkansas green beans
preheat oven to 350 degrees
place the drained green beans in a 913 baking pan
cook bacon in a frying pan on your stove top or in a microwave on a microwave-safe plate until bacon strips are cooked enough to chop into large pieces
sprinkle the bacon pieces on top of the green beans
combine the brown sugar , melted butter , soy sauce , and garlic powder in a small bowl
pour this mixture over the green beans and bacon
bake uncovered at 350 degrees for 40 minutes
remove from oven and serve
arkansas hot browns
heat oven to 400 degrees
in a heavy 4-qt saucepan , melt butter over medium heat
mix in flour until smooth
slowly add milk , stirring constantly until thickened
add hot sauce and parmesean cheese
remove from heat
place 1 / 2 cup of sauce in a small bowl
set remaining sauce aside
combine egg yolks with 1 / 2 cup of sauce , mixing well
stir egg mixture back into reserved sauce and return to heat , stirring constantly
add colby& american cheeses
stir until melted
remove from heat
place bread slices on individual heat-resistant plates
cover bread with slices of chicken or turkey and ham
cover each serving with some of the sauce and top with a tomato slice and two pieces of the bacon
sprinkle with paprika
bake 10 to 15 minutes or until bubbly
arkansas hot pepper pecans
spread pecans evenly in a casserole or on a baking sheet and cover with butter, bake at 300 degrees for 25-30 minutes or until lightly browned, mix soy sauce , salt , and tabasco and stir into toasted pecans, let stand at least 30 minutes and drain on paper towels, pecans will keep for months in a tightly covered container
arkansas possum pie
beat cream cheese with sugar, pour into crust, sprinkle with chopped pecans, whisk the milk , 1 tsp vanilla and pudding mixes for 2 minutes, let stand for 2 minutes, spoon pudding mix over pecans, sprinkle with 1 / 4 c of the cookies, refrigerate for 4-6 hours, whip cream with 1 tsp vanilla, spread over pie, top with pecan halves and remaining cookie crumbs
arkansas shack barbeque sauce
put the wet stuff in big pot, start it to boil, put dry stuff together and add it to the dry stuff when it begins to boil, turn down to a simmer and simmer 30 minutes, stir often to make sure nothing sticks, this recipe make a lot of sauce
arlene s bananas foster
put sugar , cinnamon and butter in a skillet
heat until sugar has melted
add banana pieces and saute approximately 3 minutes
add the rum and cook 2 minutes more then add the liqueur and remove from the heat
have ready 4 dessert plates or bowls and place one scoop of ice cream in each dish and divide the banana sections over each scoop then drizzle with the sauce and serve immediately
arlene s potato rolls
dissolve 2 pkgs active dry yeast in warm water , add salt and 2t sugar, heat until warm: mashed potatoes , butter , 1cup sugar and milk, to the potato mixture , add yeast mixture , then mix in flour, mix well and turn out on floured board and kneed for 10 minutes, let rise for 1 hour in greased bowl, if you havent killed the yeast it will double in size, wait an hour and punch down and make round rolls, let rise another hr and bake in oven for 20 minutes at 350 degrees, sometimes longer, then sit back and watch brains fall out, delicioso !
arlene s veggie casserole
preheat oven to 350f
lightly grease a 2-quart glass dish with butter or cooking spray
in large bowl , mix canned veggies , chopped fresh veggies , cream of celery soup , sour cream , and cheddar cheese
gently mix until consistent
microwave butter in medium bowl until liquid , and mix with crushed ritz crackers until all crackers are coated
pour veggie mixture into glass baking dish
cover evenly with ritz crackers
bake uncovered at 350f for 45 minutes
arm roast sloppy joes
in hot dutch oven , brown arm roast in oil
cover and simmer for 1 1 / 2 hours adding water if necessary
add onion and garlic and continue simmering for 1 hour , oruntil beef is fork tender
with two forks , break meat into coarse shreds and chunks
add remaining ingredients , bring back to a simmer
cover and simmer 1 hour
grill lightly buttered hamburger buns and pile on the meat
armadillo eggs
you will need toothpicks for this
i buy the strong kind so that they don't break easy
soak toothpicks in water for about 30 minutes
first you will need to cut jalapenos lengthwise in half and remove seeds
you can use canned jalapenos
i just prefer fresh
flatten chicken to about 1" and cut into 4-6 pieces
season with whatever seasonings you prefer
i use my dad's homemade seasonings
take a chicken piece , roll it around a jalapeno half , then roll 1 slice of bacon over top and secure with a toothpick
this may take a while
i usually do this the night before i grill or bake them
cook on grill until bacon is crisp and chicken is cooked through
you can bake these in the oven at 350 degrees fahrenheit for about 45 minutes
i just like them grilled
you can steal some off the grill as you are cooking them ! yum !
if you have extra jalapenos left over , grill 'em if you can take the heat !
armadillo eggs  not really
place the olives in a bowl
in a lidded jar , put remaining ingredients and shake
pour the marinade over the olives
let the mixture marinate for at least 2 days , stirring occasionally
these olives get better with age , and please , let set at room temperature at least one hour before serving
armadillo eggs  stuffed jalapenos
slice jalapenos in half and clean out seeds
mix cheese , onion and garlic salt together and spoon into jalapeno halves
wrap each with 1 / 2 strip of bacon
place on cookie rack placed over a cookie sheet to catch the drippings
bake at 350 for about 45 minutes or until the bacon is crisp
the thin bacon wraps easier
i just tuck the ends under the bottom
amazingly , these are not hot if you get all the seeds out
there are never enough of them no matter how many i make because they are so popular
armadillo potatoes
heat the oven to 450 degrees
in a bowl , mix together the bread crumbs , cheese , paprika , salt and pepper , and 1 tbs olive oil
set the mixture aside
transform each potato half into a armadillo by cutting 9 or so notches to inch deep in the rounded top
for each armadillo , cut a square of aluminum foil big enough to loosely wrap around it , brush the center with olive oil , then place the potato on it , flat side down
sprinkle the top with some of the crumb mixture , pressing it into the grooves , then seal the potato in the aluminum foil
arrange all of the potatoes on a baking sheet and bake them for 40 to 45 minutes
be careful opening the pouches they're hot and probably full of steam
armenian apricot soup
heat the oil in your soup pot over medium heat , then stir in the onions and carrots
saute for about 10 minutes
add the cumin and stir well
decrease the heat , cover , and let the vegetables sweat for ten minutes
add the lentils and pour in enough of the water to cover
bring to a simmer , then reduce the heat to medium low and cook for twenty minutes , or until the lentils and carrots are tender
add more of the water as needed as the lentils soften and expand
remove from the heat , stir in the apricots and any remaining water , and season with salt
use an immersion blender to puree until smooth
alternatively working in batches , puree in a regular blender until smooth
take care not to over salt this soup
the right amount will bring out the flavor of the apricots but leave the onions in the background
serve hot
armenian basterma  dried cured beef
select very tender cut of beef from rib part , about one and a half inch thick , any length you desire
insert heavy string through one end and make a loop
rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day
wash meat well with cold water and leave in clear water for one hour
then drain and press between towels to remove moisture
continue until meat is quite dry
hang in cool airy place to dry about two weeks
combine all above ingredients to make the chairnen
add water a little at a time to make thick paste
soak meat in it for 2 weeks
hang in airy place for 2 more weeks
may be used immediately , refrigerated , or frozen
armenian beef and pepper wraps
in nonstick skillet , heat oil over medium-high heat
cook onion and garlic , stirring often , for 3 minutes
add paprika , allspice , salt and pepper
cook , stirring , for 1 minute
add beef
cook , breaking up with spoon , until no longer pink , about 5 minutes
drain off any fat
add tomatoes and tomato paste , breaking up tomatoes with fork
bring to boil
reduce heat to medium
add green pepper and parsley
cook , stirring often , until most of the liquid is evaporated , 10 to 15 minutes
divide beef mixture among tortillas
fold tortillas in half to form pockets
sprinkle filling with cucumber , feta cheese , and pickled pepper
serve warm
armenian bread rounds   bread machine
in small saucepan , scaled milk by heating it just to boiling point , and set aside to cool
add ingredients in order required by your bread machine
program machine for dough
at end of rising cycle , turn the bread out onto a lightly floured surface
cover and let rest for 10 minutes
in a small bowl , combine 1 / 4 cup olive oil with the crushed garlic
set aside
divide dough into 2 pieces , and with a floured rolling pin , roll each into a 1-inch-thick round
lightly oil a large baking sheet and arrange the rounds on the sheet
brush liberally with some of the garlic oil
bake the rounds in the lower third of preheated 375 oven for 15 minutes , or until golden
serve warm
armenian bulgur and potato balls
scrub potatoes
boil in the skins until tender , then drain , remove skins , and mash
place bulgur in a small bowl and cover with cold water and set aside for 5 minutes
then drain in a sieve , pressing to get all the water out as possible
mix together potato , bulgur , flour , salt and pepper , blending into a thick paste
place onion and oil in a skillet and saut until onion is tender , then place in a bowl with remaining filling ingredients
season to taste with salt and pepper
shape bulgur / potato mixture into balls and flatten in your hands
place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it , forming a smooth oval shaped ball
repeat with remaining paste and filling
heat oil and deep fry balls several at a time for about 6-8 minutes , turning to brown both sides
drain on paper toweling before serving
serve hot or warm
armenian cheese rolls
blend cream cheese and feta cheese together until smooth
if needed , add a bit of water from feta to make mixture creamier
chop cilantro finely and add to mixture
use as a spread or roll into chapati with slices of green pepper and pitted black olives
armenian choereg  breadsticks
dissolve yeast in warm water
heat milk and turn off heat
add butter and crisco to melt and cool milk
if you have a large kitchen aid mixer , add all ingredients except beaten egg and sesame seeds
if not , you will need to mix all in a large bowl and knead by hand
add enough flour to make a soft slightly sticky dough
knead 10 minutes in mixer or with oiled hands
allow to rise until double in bulk
around 2 hours
oil hands and punch down
pull off a hunk of dough and roll out with your hands to a long rope
slice on the diagonal in 5 inch pieces
make sticks or circles or braid three pieces together , if desired
place on a cookie sheet an inch apart
brush with beaten egg and sprinkle with sesame seeds
bake at 350 degrees for 30 minutes until light brown
armenian dinner sandwich
in a nonstick skillet , heat oil over med-high heat
cook onion and garlic , stirring often , for 3 minutes
add paprika , allspice , salt and pepper
cook , stirring , for 1 minute
add beef
cook , breaking up meat , for 5 minutes or until no longer pink
drain off any fat
add tomatoes and tomato paste , breaking up tomatoes with a fork
bring to boil
reduce heat to medium
add green pepper and parsley
cook , stirring often , for 10 to 15 minutes or until most of the liquid has evaporated
divide beef mixture among tortillas
fold tortillas in half to form pockets
sprinkle beef filling with cucumber , and feta cheese
armenian easter bread
dissolve yeast in warm milk in kitchen aide
add sugar and melted butter
beat eggs and add , along with salt , ground mahleb and nigella
add flour gradually , one cup at a time until dough comes away from sides of bowl
knead 10 minutes until shiny and no longer sticky
place dough in oiled bowl , turn to coat outside with oil and cover
put in a warm place to rise until doubled
divide into two or three balls
divide each ball into three and roll out with your hands to three long ropes
pinch all three ends together and braid loosely
pinch ends and tuck under
cover and allow to rise again until doubled
brush with beaten egg and sprinkle with sesame seeds or chopped blanced almonds
bake for 20 minutes in preheated 375 degree oven
armenian eggplant  aubergine  casserole
preheat oven to 325 degrees f
pare and dice eggplant
heat oil in skillet , add onion , green pepper , and eggplant
stir over low heat until eggplant is soft
add tomatoes , salt , and freshly ground pepper
simmer a few minutes
at this point you can add basil , chives , parsley , tarragon or oregano to taste
turn into casserole dish and bake at 325 degrees f for 40 minutes
casserole may be served hot or cold , with sour cream
armenian eggplant salad
roast all the peppers and eggplant under broiler , turning so all sides are roasted evenly
when the skins are charred , remove from broiler and allow to cool
placing them in a paper bag allows them to steam so the skins may be easily removed
peel , seed and dice the peppers and place in a salad bowl
peel and dice the eggplant and add to bowl
add the tomatoes , onion , garlic , parsley , and seasonings
toss all ingredients well , cover the bowl and place in the refrigerator to chill
this salad can be made 24 hours in advance , and will taste even better when the flavors are allowed to blend
armenian herb marinade
combine all ingredients in a zip lock bag, place lamb , pork , beef , or chicken into bag , press out air& seal, refrigerate 4 to 6 hours to overnight , turning bag occasionally
armenian herb marinade grilled chicken breasts
mix all ingredients together and whisk thoroughly
put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all , being sure to coat well
cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours
drain meat and grill , basting with marinade until meat is cooked through
armenian iced tea
place the water in a large pot
tie the cinnamon sticks and cloves in cheesecloth
place in the water
bring to a boil
simmer about 10 minutes
remove pot from heat
remove the cheesecloth with the cinnamon sticks and cloves , and discard
add tea bags to pot , if using , and allow to steep about 5 minutes
discard tea bags
add desired amount of sweetener , if using
stir until sweetener is dissolved
refrigerate until ready to serve
to serve , pour in tall glasses filled with ice
variation: mint iced tea
for minty iced tea , follow the same instructions as above , except: add about 1 cup of fresh mint leaves , slightly crushed to release their flavor , or two tablespoons of dried mint to the boiling water , and eliminate the cinnamon and cloves
remove tea bags , and strain mint leaves before adding sweetener
sweeten as desired
serve with ice
armenian lemon chicken soup
de-bone and de-skin the chicken and chop or shred
chop the onion , the tomato , the celery and carrots and place in a pot with the chicken , salt , peppercorns and water
simmer on low heat for about 45 minutes to an hour or up to 3 to 4 hours
if saving the stock to eat the soup later in the week , let cool and place in fridge before proceeding to next step
if you plan to serve the soup right away , go to the next step
bring the stock to a boil and heat on low heat about 10-15 minutes
now add some of your favorite carbs
chop up the fresh spinach and the juice from 1 lemon
crumble the dried mint leaves and add them to the soup too
cook for 10 minutes or until the pasta is cooked
enjoy !