formido/recipes-20k huggingface dataset:
ayurvedic dahl
1
combine the lentils , water , turmeric , coriander , and ginger in a stockpot
2
bring to a boil , and then reduce the heat to low and cover
simmer for 30 minutes or until the lentils are fully cooked and soft
3
turn off the heat and add the salt
4
in a large saucepan , warm up the ghee over moderate heat and add the cumin seeds to saut for a minute or so , or until they turn brown and release their aroma
5
pour the lentils into the saucepan and cover to allow the seasoning to blend , about 2 minutes
garnish with cilantro
ayurvedic lassi f or warding off gas and bloating
blend for one minute, drink after lunch, dont forget to update me on the pleasant results
azerbaijan salad
put the tomatoes , cucumbers and red radish on a plate, place the spring onions in the center, place onion slices on the tomatoes, season with salt , pepper , and dill, serve with sour cream
azerbaijani kefir and greens soup
in a large pot , heat the oil over medium heat and saute the onion until soft and translucent
add the stock and bring to a boil
add the split peas , reduce heat to low , and simmer for 30 minutes
add the rice , partially cover , and simmer for 15 minutes
stir the flour into the kefir
add the egg
gradually whisk 2 cups of the hot soup into the kefir , then stir the kefir back into the soup pot
add the spinach , salt and sugar and simmer over low heat until the rice is tender , about 10 more minutes
do not boil or the kefir will curdle
add the scallions , cilantro , dill and mint and simmer , stirring constantly , or 1 minute
remove from heat
sprinkle a little bit of ground sumac on each serving
azeri olive walnut pomegranate medley  zeytun perverde
smash the walnuts with the back of a large knife , then chop coarsely, in a mixing bowl , combine the olives , onion , walnuts , pomegranate arils, add the vinegar , pomegranate paste , and olive oil, toss to combine, pack into a jar and store in the refrigerator, good with wedges of lavash flatbread , or scooped onto crackers or as is
azore style feijos  beans
portuguese linguica , spanish chorizo or louisiana andouille , vegetarian "soyrizo" , etc
are suggestions
my preference being bacon as i don't care for sausage or ham hock
for additional flavor , i usually dry roast the spices in a castiron skillet
soak the beans overnight
cook the bacon or ham hock and drain on paper towel
next saute the onion and garlic
once cooled , break up the bacon into little pieces
in large dutch oven or in crock pot , combine all the ingredients , including the water , excluding the salt
if using a dutch oven , simmer the beans on medium-low for about 1 1 / 2 to 2 hours or until beans are soft
if using a crock pot simmer on low 8 hours or until beans are soft
salt the beans once cooked
adjust seasoning before serving
now season with salt
remove whole cloves , cinnamon stick and whole allspice
great with freshly baked , crusty bread
tastes even better if prepared one day ahead then warmed
azorean  portuguese
in a pasta / stock pot place frozen block of shrimp along with water
if you are using fresh shrimp be sure to rinse and clean the shrimp before cooking making sure that the shell is still intact
cover shrimp with water and follow remaining instructions for cooking
add remaining ingredients
on high heat , place a lid on the top of the pot
allow for block of ice / shrimp to thaw completely
once the shrimp are loose , stir to mix all ingredients well
place heat at a low temperature as to simmer the shrimp for 2 hours
this ensures that all the flavors blend well otherwise you may eat them immediately
if there are leftovers be sure to refrigerate
you can eat them cold or warm them back up in original broth for the next day
enjoy
azorean octopus
cut the octupus in peaces or if they are small just take out the eyes and the inside of the head
cook the octupus with the wine
pour the olive oil and the other ingredients
let it stand over low heat
add the potatoes and wait until they are cooked
you may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together
you may use the same recipe for big squids
aztec black bean salad  vegan  low fat
in a large bowl , combine beans , onion , bell peppers , corn , tomatoes , and cilantro
in a small bowl , whisk together vinegars , lemon juice , garlic , cumin , coriander , red pepper flakes , and chipotle
i use a hand held immersion blender for this
pour over salad and toss gently to mix
aztec casserole
ahead of time:
prepare dried beans in a slow cooker
cook on high until tender ,
prepare grains in rice cooker following directions for 2 cups of grain
when beans and grains are cooked:
in a very large skillet or sautee pan , heat half of the olive oil and brown the meat
remove the meat to drain
add the remaining oil and then cooking over medium heat , add chopped onions , peppers and garlic
cook these until crisp-tender
stir in corn and red chile paste
add the cooked beans and the cooked grains
add the drained meat
salt to taste and stir well
simmer the mixture to slightly reduce the liquid and meld the flavors
aztec chili hot chocolate
simmer milk in a saucepan with vanilla bean , cinnamon and chili, heat through for about a minute, whisk in grated chocolate , and continue to simmer until melted, remove from heat and let 'steep' for another 2 minutes, strain out the spices and serve
aztec corn bbq d in husks
carefully peel back the husks from the corn and remove all the silk
remove the cob from the husks without tearing the husks
discard 2 husks and soak the remaining 8 in water for about 20 minutes
meanwhile cut the corn from the cobs , discard cobs
mix together the peppers , cilantro onions and corn
heat the butter in a skillet and saute the corn mixture for about 5 minutes
the corn should still be crunchy
season with salt and pepper
take the husks from the water and dry the inside of the husk with a paper towel
spoon about 1 cup of the mixture into each husk , fold the husk around the corn and tie at the top and around the middle so the husk is securely around the corn mixture
arrange the husks around the outer edge of the bbq , cook until heated through approximately 10 minutes
turn several times , mist with water to prevent burning
remove cords and serve immediately
aztec dip
combine all of the veggies together in a bowl
in a separate bowl combine the vinegar and italian dressing mix , drizzle in the olive oil while stirring
pour dressing on veggies and mix gently to combine
can serve immediately or cover and refrigerate up to 1 hour
aztec gold brownies
preheat oven to 325f
line 8-inch glass baking pan with foil , grease and flour
in a glass bowl , melt butter and chocolate in 10 seconds increments
if chocolate is well-grated , this should take about 40 seconds-stir after 30 seconds
place sugar , cinnamon , espresso powder , and chipotle pepper in a mixing bowl and stir well
put flour and cocoa in another bowl and mix well
scrape chocolate into sugar mixture and beat on medium speed about 30 seconds
scrape sides and bottom of bowl and beat another 20 seconds or so
add eggs , beat to incorporate , scraping as needed
add vanilla and stir to incorporate
add half of flour mixture , and stir on low speed until mostly mixed it
scrape bowl and add rest of flour , mixing until incorporated
scrape bowl
beat on medium high speed for about 45 seconds , or until mixture lightens visibly
this is to incorporate air , which is the only leavening in the batter
scrape into prepared pan and bake at 325f for 30-35 minutes
allow to cool in pan for 15 minutes
lift out foil and lay on a wire rack and allow to cool completely before cutting
if you cut them too soon , they will be gooey in the middle and crackle too much on the top and fall apart
they should be fudgy in the middle with a bit of a crispy crust on top
take them over the top by sprinkling with edible gold leaf
aztec gold chili
combine first ten ingredients in microwave safe dish, microwave on high for 2 and 1 / 2 minutes, stir in 1-2 t water if mixture becomes too dry, microwave on high 2 and 1 / 2 to 3 minutes or till onions are tender crisp, let stand 3 minutes, stir in turkey, microwave on high 10-13 minutes or til turkey is partially done , stirring once, add tomatoes , beans , peppers and chocolate, mix well, microwave on medium for 40 minutes , stirring twice, serve with sour cream , grated cheese , diced onions and tortilla chips
aztec guacamole
rmove the husks from the tomatillos , wash them well , and roughly chop them
put the tomatillos , onion , garlic , and pepper in a food processor or blender
process for about eight seconds
add the avocado chunks , cilantro , salt , and lime juice to the food processor bowl
process an additional ten seconds
the texture is supposed to be somewhat chunky - not a puree
taste to adjust seasoning
you may need to add more serrano pepper
the tomatillos and lime will keep the guacamole fresh and it won't turn brown
aztec hot chocolate
in a small saucepan , combine milk , sugar , honey , ginger , cloves and red pepper
heat to boiling over medium-high heat
reduce to medium and simmer 3 minutes
remove from heat
with wire whisk , stir in cocoa and vanilla
stir briskly until frothy
serve in warm cups
top with whipped cream
aztec hot chocolate mix
put all of the mix ingredients into a blender and blend until smooth
to make the hot chocolate , put 1 / 4 cup of the mix into a mug and add 3 / 4 cup boiling hot water or coffee , stir in a couple of drops of vanilla extract
stir until well mixed
enjoy
aztec indian omelette
in skillet , fry onion in bacon grease until tender , add diced hot dogs
continue frying until browned
add more bacon grease if needed
tear up tortillas into bite size pieces and add to skillet
continue frying until tortillas are pliable
add more bacon grease if needed
break eggs over entire mixture and stir everything together until eggs are fried
this is a delicacy that originated in the refrigerator , better known as left overs
pay day was still a ways off
aztec lasagna
preheat oven to 375 degrees, brown meat and drain, in same pan , stir in salsa , tomato sauce & taco seasoning, simmer , stirring often for 5 minute, in seperate bowl , combine eggs , cottage cheese & oregano, line bottom of greased 13 x 9 pan with half of tortillas , overlapping edges, top with half of meat mixture, spoon cottage chees mixture over meat, arrange remaining tortillas over cottage cheese, spread rest of meat mixture over top, place shredded cheese over all, bake 30 - 35 minutes or until bubbly, let stand 10 minute before cutting
aztec onion lime soup with corn dumplings
over low heat , warm the corn oil in a large heavy pot
add the onions and stir to coat them with oil
cover and cook them slowly for 20 minutes
uncover the pot and raise the heat to moderate
stir in the garlic and serrano chile and saute for 2 minutes
then add the tomato and continue to cook , stirring for 1 more minute
add the stock , lime juice and zest and salt and pepper
bring the soup to a boil
lower the heat and simmer , uncovered , for 30 minutes
meanwhile , prepare the blue corn dumplings
sift the corn flour , baking powder and salt into a medium-sized bowl
using your fingers , two knives , or a pastry cutter , cut in the vegetable shortening until the mixture resembles fine crumbs
in a small bowl , beat together the egg and milk
add the cilantro
gradually stir the egg mixture into the corn flour mixture , adding only enough of the egg to moisten the flour thoroughly
the dough should not be too wet
depending on the size of the egg , you may not need to use it all
when the soup has cooked for 30 minutes , drop the dough into the simmering broth a tablespoon at a time to make a dozen dumplings
cover the pot with a tight-fitting lid , and steam the dumplings for 15 minutes
keep the soup at a low bubble , and do not lift the lid while the dumplings are cooking
bring the cooking pot to the table and serve the soup hot in mexican-style bowls , with two dumplings floating in each
aztec oranges
use a sharp knife to cut a slice off the top and bottom of each of the oranges , then remove the peel and pith , careful to retain the shape of the oranges
hold oranges on their side and cut horizontally into slices
place oranges in a nonmetallic bowl
cut the lime in half and squeeze over the oranges
sprinkle with the tequila and liqueur then sprinkle over the brown sugar to taste
cover and chill till ready to serve , then transfer to a serving dish , mix gently with the berries and decorate with lime zest
enjoy !
aztec pie
remember that you will need to cook the pork before preparing the rest of the casserole
heat 2 tablespoons of the corn oil in a saut pan over medium heat and cook the onions until soft
add the garlic , poblano , and tomatillos and let them cook for about 10 minutes , stirring frequently , until the poblano is soft
add the chicken stock and bring to a boil , then reduce heat to low and cook for 10 minutes
add cream and cook for 5 more minutes
pure the poblano sauce in a blender until smooth , strain , and return to the pan
season with salt and reduce some more if necessary
sauce should coat the back of a spoon
heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds
drain on paper towels
preheat oven to 350 degrees
place 6 tortillas on the bottom of a shallow baking or casserole dish
cover the tortillas with half of the shredded pork , ladle on half the sauce , and sprinkle with half of the cheese
repeat with a second layer
cover and cook for 35 minutes , then uncover and lightly brown on top
cut into serving-size pieces and garnish with cilantro and a dollop of sour cream
aztec punch
mix all ingredients in a pitcher, mix thoroughly and pour into whatever is available , the bigger the better !, this drink packs a big punch , so don't over do it
aztec pyramid avocado dip
layer 1: mash the avocados and blend in the lemon juice , mixing well , and spread evenly in a bowl or on a serving plate to the edges of the dish
layer 2: beat the cream cheese until smooth and creamy
blend in the sour cream , mixing well , and blend in the taco seasoning , blending well
spread over the avocado layer
layer 3: sprinkle the cheddar cheese over the cream cheese mixture
layer 4: distribute the tomatoes over the cheddar cheese layer
layer 5: spread the green onions over the tomato layer
layer 6: top with the black olives
serve at room temperature
suggested dippers: tortilla chips , bell peppers , lobster ,
jicama
aztec taco fondue
toss together cheese and flour
heat broth in a 1 1 / 2 quart saucepan , until bubbles rise
turn heat to med-low , and add cheese and flour blend , 1 / 2 cup at a time , stirring until cheese is melted after each addition
stir in taco mix , oregano , and crushed cumin seed
transfer to a fondue pot , and serve immediately , along with all your dippers
azteca  tortilla chip  soup
place tomatoes in boiling water for about 2 minutes
remove tomatoes and in a food processor , blend them with the onion and garlic
heat 2 tablespoons of the vegetable oil in a 2 litre sauce pan
add the blended tomato mixture
cook until it changes colour and has a pleasant cooked taste
add the broth and heat until it just starts to boil
simmer and add the epazote leaves , salt and pepper
in a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken
if burnt , the chillies will taste bitter and unpleasant
to serve , use deep bowls
pour or ladle in the very hot broth mixture
place a handful of chips in the soup and garnish with grated cheese , avocado , and sour cream
serve immediately so the chips do not get soggy
serve the grilled chillies on the side for individuals to use to their taste
azteca soup adopted
in a medium saucepan , saute garlic , onions , jalapeno pepper , and celery in the olive oil for about 5 minutes
add tomato pieces , chili powder , and cumin , and cook down over medium heat for about 10 minutes , stirring often
add corn , basil , reserved tomato juice , and stock , bring to a boil , then reduce heat and simmer 15 minutes
when ready to serve , remove soup from heat and stir in the lime juice and avocado
break several nacho chips into each bowl , ladle in the soup , then top each with a spoonful of sour cream
toss on a few basil shreds and stick a nacho chip on top
serve immediately
azteca squash soup
preheat oven to 400 degrees
spray baking sheet with nonstick cooking spray
sprnkle cut hlaves of squash with salt and pepper
arranceh , cut side down , on prepared sheet
roast squash until tender , about 1 1 / 2 hours
turn squash cut side up and cool
scoop squash out into medium bowl
heat oil in heavy learge pot over medium heat
add chopped onion , and saute until pale golden , about 10 minutes
mix in chopped celery and garlic cloves
add 1 cup broth
cover and simmer for 10 minutes , stirring occasionally
add squash , 5 cups broth , and cumin
cover and simmer 20 minutes to blend flavors
working in batches , puree squash soup in blender until smooth
when finished pureeing all batches , return all suop to pot
this wquash soup to desired consistency with more vegetable broth
add black beans , frozen corn , chopped red bell pepper , cilantro , thyme , and serrano chile
cover soup and simmer 10 minutes
season soup to taste with salt and pepper
ladle soup into bowls
garnish each with dollop of yogurt and sprig of cilantro
aztecan quinoa salad
boil 3 quarts of water in a large saucepan, add the quinoa , stir once , and return to boil, cook , uncovered , over moderate heat for 10 minutes, strain , rinse well with cold water, shake the sieve well to remove all moisture, when dry , transfer the quinoa to a large bowl, add the remaining salad ingredients & toss well, serve on romaine on plates , topped with avocado and cracked pepper
azumaya cherry tartlets
preheat oven to 375 degrees
spray muffin tin with nonstick cooking spray
fit wraps into each cup and lightly spray each wrapper with cooking spray
bake until golden brown , 6-7 minutes
let shells cool
combine ricotta cheese , powdered sugar and vanilla in a mixing bowl and stir until blended
spoon 1 tablespoon of cheese mixture into each shell and top with 1 tablespoon of cherry pie filling
azumaya egg rolls
stir fry meat & ginger in a wide skillet over high heat until lightly browned , 2-3 minutes
add cabbage , bean sprouts , carrot & green onions
cook 2 minutes
stir in oyster sauce and season with black pepper
remove from heat & let mixture cool
use 2 tablespoons for each egg roll
to wrap: place filling diagonally on wrapper , fold corner over filling , roll roughly half-way to cover filling , fold up both sides roughly against filling
moisten ends of last flap with water , roll over flap to seal
lay flap side down until ready to cook
deep fry in oil , i do it in a cast iron skillet on the stove
fry 2-3 minutes , turning occasionally , until golden brown
drain on paper towels
serve warm with sweet & sour sauce
azumaya pot stickers
combine meat or tofu and cabbage , water chestnuts , green onions , ginger , soy sauce and salt in a bowl and mix well
place one teaspoon of filling in each wrap , fold and seal edges , turn pot sticker seam side up , then set down firmly on a flat surface to create a flat bottom
divide potstickers into 3 batches and cook each batch as follows
heat 2 teaspoons oil in a large nonstick skillet
brown bottoms of potstickers
add 1 cup of broth , cover skillet and let simmer 10 minutes
uncoverand cook until all liquid is absorbed
remove and serve with dipping sauces
azure seas
combine liquids in a cocktail shaker full of ice and shake, strain into a cocktail glass with more ice if desired
b   b artichoke dip
drain artichoke hearts and place in large bowl
mash with fork until they are in bite-size pieces
add drained green chiles , minced garlic , parmesan cheese , cayenne pepper , and salt and mix until well blended
combine mayonnaise , sour cream , and milk
mix until smooth
add to artichoke mixture
bake in 350 degree oven for about 30 minutes or until thoroughly heated and light brown on top
serve in a sourdough bread bowl or with chips and warm bread
you can make this dish a day or two ahead of time , then pop it in the oven right before guests arrive !
b   b cookies
preheat oven to 350 degrees, cream oleo or butter , sugars and oil, beat in egg, add the rest of the ingredients and mix well, bake on ungreased cookie sheets 10 - 12 minutes
b   b homemade granola
combine oats , brown sugar , pecans and spices in a medium bowl
melt butter and honey in a small saucepan and pour over oat mixture
spread granola over lightly greased cookie sheet
cook for about 35 minutes at 300 , stirring several times , careful not to let cereal burn
b   o cornbread pie
brown the beef and onion in a skillet
add the soup , water , seasonings , corn , and green pepper
mix well and allow to simmer for 15 minutes
then fill either a greased large pie pan or a greased casserole dish 3 / 4 full , leaving room for the topping
now prepare the topping
sift together all of the topping ingredients except the egg , then add the egg and the milk
cover the meat mixture with the topping mixture and bake in a preheated 350 degree f oven for 18 to 20 minutes
don't be surprised when the topping disappears into the meat mixture
it will rise during the baking and form a good layer of corn bread
b b   o j  smoothie
put all ingredients in blender and blend until smooth, add more orange juice if you like your consistency thinner, taste your smoothie , you may want to add more or less sugar to your own taste, makes 1 generous sized portion
b b l t sandwiches
assemble sandwiches by layering bacon , tomato slices , lettuce , and basil on toast that has been spread with mayo
b b q  lemon chicken   family favorite
special equipment: i use a mortar& pestle , however a heavy bowl and the end of a rolling pin does the trick too
mix marinade ingredients using mortar and pestle and give a bit of a thump or 3 to bruise rosemary& lemon rind
place chicken and marinade in a ziplock bag massage and refrigerate overnight
preheat bbq to medium to medium-high
bbq chicken for approximately 25 minutes - turning regularly
squeeze a lemon half over chicken with each turn
serve with salad
enjoy !
b b s brownies
grease 8x8 inch pan , flour , and line with wax paper, separate eggs , set whites aside, in a large bowl , by hand , beat egg yolks with sugar , until thick and creamy, add butter , cocoa , and vanilla and mix, add sifted flour , and stir in gently and thoroughly, beat egg whites until stiff, gently fold egg whites into batter, bake 30 minutes at 375 degrees, when done , dust with confectioners sugar, when cooled 5 minutes , cut into 16 squares and remove from pan
b b s peanut butter cookies
cream butter and sugars, add peanut butter and mix well, beat in eggs , one at a time, add vanilla and stir well, put dry ingredients into sifter and sift into batter, gently , but thoroughly fold into batter, roll into small balls and press with a floured fork on cookie sheet, bake at 350 degrees about 10 minutes
b c ferries manhattan clam chowder for first class passengers
in a large pot , saute bacon until crispy
remove bacon and set on paper towel to remove excess fat
remove and discard all but 2 tbsp of bacon fat from pot
add garlic and onions and saute until translucent , about 1 minute
add celery , green pepper and carrots
saute for about 2 minutes until tender
add flour and stir until mixed in and browned - about 2 minutes
add wine and stir until bits cooked onto bottom loosen up
add clamato juice and tomato paste
stir well
add green chili's , red pepper flakes , black pepper , worcestershire and dried thyme
mix well
add can of diced tomatoes and potatoes
simmer 20 minutes , stirring occasionally
add baby clams with juice and bacon pieces
simmer 15 minutes stirring occasionally
ladle into bowls and serve immediately
add salt to taste if wanted