formido/recipes-20k huggingface dataset:
acili ezme  turkish style tomato dip condiment
crush the onion with the sumac and salt using a pestle and mortar or back of a fork
combine with the remaining ingredients in a medium mixing bowl
set aside for at least 1-3 hours for flavor to enhance
adjust seasoning if necessary just before serving
transfer to a pretty serving bowl or platter and serve with chips , slices of toasted french baguette , kebabs , pita crisps , etc
acini di pepe ambrosia salad
combine sugar flour and salt in a saucepan, gradually stir in 1 3 / 4 cup of pineapple juice and eggs and cook until thick, add lemon juice and stir well, in a separate pan boil 3 quarts of water , 1 teaspoon of oil and the dry pasta, cook until soft, drain and rinse with cold water, let cool to room temperature, combine with egg mixture and refrigerate overnight in an air tight container, mix lightly and add the mandarin oranges , pineapple , marshmallows and coconut, serve immediately
acini di pepe salad
bring a large pot of salted water to a boil, cook the pasta for about 6 minutes or until tender, drain and rinse under cold water to stop the cooking process, toss the pasta with the olive oil , red wine vinegar , and salt, fold in the tomatoes , pine nuts , radicchio , onion , and basil, sprinkle with the feta cheese, serve at room temperature
acini di pepe with lemon butter and zucchini
cook the pasta in plenty of boiling salted water, drain, add the lemon juice , butter , zucchini and zest to the pasta, stir gently, serve hot
acini di pepe with spinach and feta
cook acini di pepe according to package directions , drain , and keep warm, heat oil and butter in a skillet, add garlic pepper flakes and scallions , and cook 2 minutes, add spinach and cook until wilted , 2 minutes or so, add pasta back to skillet , add feta cheese, season with salt and pepper to taste, serve
acini di pepe with zucchini and peppers
bring a pot of water to a boil , add acini di pepe and some salt , cook according to package directions until al dente , drain
mix with 1 tbsp olive oil and set aside
heat remaining oil in a skillet
add carrots and onion , cook for 8 minutes
add garlic , zucchini and peppers , season with salt and pepper to taste , saute 5 minutes
add wine and scrape up any brown bits
add the pasta to the pan and stir , combining everything
remove pan from heat , stir in parsley , oregano , romano cheese
season with salt and pepper , serve
acma  soft turkish bagels
mix the yeast with warm water in a large bowl
stir well so the yeast dissolves , then add the sugar , milk and sunflower oil
stir until the sugar dissolves
add flour and salt slowly and knead
place the dough in a large bowl , cover it with plastic wrap over the rim and let it rest for about 2 hours until the dough rises to double its size
take a small sized ball from the dough and make it longer by rolling between your palms
then close up the ends to make a ring shape
brush egg whites and sprinkle sesame seeds on top
preheat the oven to 400f place parchment paper on an oven tray and arrange the acma on it
bake for 10 minutes , then turn the heat to down 375 f then bake 15 more minutes until the tops take a golden colour
acne cleansing salad
whisk oil and vinegar together, throw together onion , salad greens and carrot, pour vinaigrette over and toss together
acorda alentejana   alentejo bread and garlic soup
mince the garlic and mix with the salt in a soup pan
add the olive oil and chopped coriander then add the water and stir well
heat a separate pan of water and gently drop in your eggs to poach them
serve the garlic soup into individual dishes , place a slice of bread on top of each and then gently top with one poached egg per plate
acorn bread
heat oven to 400 degrees
grease a loaf pan
sift together dry ingredients in a bowl
in a separate bowl , combine egg , milk , and oil
combine dry and liquid ingredients
stir just enough to moisten dry ingredients
batter will be a bit lumpy
pour into a greased pan , bake at 400 degrees for 30 minutes
acorns are very easy to use , similar to chestnuts
first examine the acorns as you pick / gather them
throw away any that are wormy / moldy / cracked / etc
next , shell them
early in the season the shell is usually soft enough to cut through
later in the season acorns may require a nut cracker , though many times the shells are rather thin and brittle
taste the raw acorns- if they are bitter , they need to be boiled
tannic acid causes the bitterness , and is easily leached out by boiling the acorns in successive pots of water
when the water no longer turns brown , the acorns are ready
the next step is to roast the acorns slightly
use a warm oven , no more than 250 degrees
acorns that have not been boiled will take 60 minutes or so , boiled acorns will take longer
once they're roasted , the acorns can be used in place of nuts in most recipes , although they are less oily than most nuts
they can be glazed like chestnuts , simmered in a soup , ground and used as a flour extender
acorn magic delights
melt the butter or margarine over low heat
in a large bowl , beat together butter , brown sugar , 3 / 4 cup chopped pecans , and vanilla until well blended
add flour and baking powder and mix well
shape dough into 1-inch balls
slightly flatten by pressing balls onto ungreased cookie sheets
pinch tops to point to resemble acorns
bake for 10 to 12 minutes at 375 degrees f
remove from oven and cool on wire racks
in top of a double boiler melt chocolate chips , stirring until smooth
remove from heat
keep chocolate warm over water in the double boiler
dip large ends of cooled cookies into melted chocolate , then roll in remaining 3 / 4 cup chopped pecans
cool to set chocolate
acorn or butternut squash risotto
peel the squash and cut into 1" cubes
put them under the broiler to toast
boil the rice with liquid and flavoring
heat up a large fry pan and scold the mixed veg on it with no liquid
when the squash is browned to your taste put it in the microwave with a couple of spoons of water and zap until tender- takes about 4
5 minutes
while the squash is zapping mix the cooked rice in with the mixed veg
stir in whatever seasoning you feel like using
it should now be on a low heat- just to keep everything warm
when the squash is done toss it in and mix it up- and serve
salt or soy sauce or whatever to taste
it took about 15-20 mins to do
acorn pancakes
mix dry ingredient, separately mix liquid ingredients, pour just enough liquid into the flour mix to make a good batter, - do not over-mix !, spoon the batter into a greased frying pan, fry till golden , flipping once, top your pancakes with your favorite syrup and serve hot !
acorn shepherd s pie
preheat oven to 400 degrees f
place squash , cut side down , on a baking sheet
roast until soft , about 30 minutes
remove from oven and set aside four of the halves
scoop flesh of the remaining two halves into a medium bowl
meanwhile , place potato in a small saucepan and cover with cold water
bring to a boil , and reduce heat to a bare simmer
cook until tender when pierced with a paring knife , 3 to 4 minutes
drain
add potato to bowl with squash and mash with a fork until smooth
stir in 1 tablespoon butter
season with salt and pepper
melt remaining tablespoon butter in a large skillet over medium heat
add onion
saute until soft and translucent , about 5 minutes
add celery and garlic , and cook 1 minute
add beef and oregano , and season with salt and pepper
continue cooking , breaking up beef with a wooden spoon until well browned , about 4 minutes
add tomato sauce and bring to a boil
reduce heat
simmer until most of the liquid has evaporated , about 2 minutes
fill each reserved squash half with about 1 / 2 cup beef mixture
place in a baking dish
top each half with about 1 / 3 cup potato mixture and sprinkle with cheese
bake until mixture is heated through and tops just begin to brown , 10 to 15 minutes
remove from oven , let sit for about 5 minutes , and then serve
acorn squash   cranberry orange sauce
cut each squash in half length wise, remove seeds, cut squash into 1 inch thick wedges, arrange squash in slow cooker, heat cranberry sauce , marmalade , cinnamon and raisins, stir until smooth, pour sauce over squash in cooker, cover& cook on low heat setting for 6-7 hours or high heat for 3-31 / 2 hours
acorn squash   bourbon butter
cut squash in half crosswise, remove seeds, place squash , cut side down , in a shallow baking dish or pan, add water to dish to depth of 1 / 2 inch, bake at 375 degrees for 45 minutes or until tender, drain and cool slightly, scoop out pulp , discarding shells, place pulp in container of an electric blender or food processor, process until smooth , stopping once to scrape down sides, combine pulp , cider and bourbon in heavy saucepan, bring to a boil, reduce heat to low , and cook for 35 minutes , stirring often, stir in brown sugar and remaining ingredients, cook 10 minutes or until mixture reaches spreading consistency, serve with biscuits , english muffins or toast, can also be served as a relish with pork or ham, store in refrigerator
acorn squash  n citrus
brush the cleaned squash with the butter
place squash cut side down on a greased pan and bake for 40 minutes at 350f mix remaining ingredients and spoon into the baked squash cavities
bake for an additional 15 minutes
serve piping hot
acorn squash a la kree
cut the squash in half and remove the seeds and stringy parts
place them cut-side-up in a microwave-safe baking dish
place 2 tsp margarine into each squash cavity and sprinkle with approximately 1 tbsp brown sugar
salt and pepper to taste
cover the entire dish with plastic wrap and microwave it on high for 13-16 minutes or until the squash are tender when poked with a fork
remove the plastic wrap and let them cool for at least 5 minutes before serving
acorn squash and apple mash
place the acorn squash in a casserole dish cut side up, place 1 cut-up apple in each of the cavities, sprinle each quarter with brown sugar and honey, dot butter onto each acorn squash, cover with tinfoil and bake at 350 degrees until squash is tender, scoop everything out of the acorn squash and mash until smooth and serve, this also freezes well
acorn squash and apple soup
place squash cut side down on rack set over gently simmering water in saucepan, cover and steam until tender, cool squash slightly and scoop pulp from shells, combine 1 / 4 cup chicken stock , apples and onion in heavy medium saucepan, cover and cook over low heat 10 minutes, add squash pulp , remaining chicken stock , apple juice , ginger and salt, cover and simmer about 20 minutes, puree soup in batches in processor or blender, strain through sieve into clean saucepan , pressing puree with back of spoon, reheat soup gently, a, dd lemon juice, season with salt and generous amount of pepper, ladle into bowls and garnish with yogurt and chives
acorn squash and apples
sprinkle squash with salt, in skillet , saute apples and raisins in butter, add sugar , cinnamon , and nutmeg , cook for 5 minutes, spoon into squash halves, place in baking dish, bake at 350 for about 1 hour , until tender
acorn squash and arugula pizza
cut squash into slices, make acorn mix toss with acorn squash, put flat onto baking sheet cook on 375f for 25 minute, take out cool, take non cooked dough roll out place in oven for 15 minutes, pull out and top with both cheeses and stick back in oven for 10 minutes, take out top with peeled squash and arugula, drizzle oil and finish with dash of cracked pepper, cut into about 8 slices and enjoy
acorn squash and granny smith apple soup
pierce acorn squash with a fork , and place on a paper towel in the microwave for 8-10 minutes
pierce with
carefully remove from microwave
allow to cool , then halve the acorn squash lengthwise
scoop out seeds and fibers
meanwhile , heat oil in a medium pot or dutch oven
saut onions and apples for 5 minutes , until softened
sprinkle curry powder and stir well
scoop the flesh of the acorn squash from the skin and add to pot
discard skin
pour in chicken or vegetable broth
bring to a boil , then cover and simmer for 15 minutes
using a hand blender or a regular blender , puree the soup until smooth
serves 4
per serving: calories 145 , calories from fat 2
8g , cholesterol 0mg , sodium 37mg , fiber 4
3g , protein 2
6g
acorn squash and kale over penne
place squash in a casserole dish with 1 / 4 cup water, cover with plastic wrap, microwave 7 minutes on high or until tender, heat oil in a dutch oven over medium-high heat, add garlic, cook 1 minute , stirring constantly, add kale and broth, cover, cook 3 minutes , stirring occasionally, uncover, cook 1 minute, stir in the salt , pepper , and nutmeg, stir in squash and pasta , tossing gently, sprinkle with cheese
acorn squash and sweet potato soup  vegetarian
preheat oven to 375f / 190c
cut the sweet potato , squash and shallot in half lengthwise
brush the cut sides with oil
put the vegetables , cut sides down in a shallow roasting pan with the garlic cloves
roast in the preheated oven for about 40 minutes until tender and light brown
when cool , scoop the flesh from the potatoe and squash halves and put in a pan with the shallots
remove the garlic peel and add the soft insides to the other vegetables
add the broth and a pinch of salt
bring to just a boil , then reduce the heat and simmer , partially covered , stirring occasionally , until vegetables are very tender
let the soup cool slightly , then transfer to a blender and puree until smooth
return the soup to the pan and stir in the cream
season to taste and simmer for 5-10 minutes until completely heated through
acorn squash bisque
place squashes on a paper towel and microwave on high just until tender when pierced with the
remove from the microwave , and halve each squash lengthwise
when cool enough to handle , scoop out and discard the seeds
scrape out flesh into a bowl
discard skin
in a large saucepan , heat butter over medium
add onion
season with salt and pepper
cook , stirring occasionally , until tender , 3 to 5 minutes
add squash , thyme , broth , and 2 cups water
bring to a boil over high heat
reduce to medium , and cook until squash is very tender , 10 to 12 minutes
working in batches , puree mixture in a blender until very smooth , about 1 minute
return to pan
add half-and-half , and season generously with salt and pepper
thin bisque , if needed , by adding more water
serve garnished with thyme
acorn squash custard
heat oven to 350f line large rimmed baking sheet with foil , spray with nonstick cooking spray
generously butter 10 1 / 2 cup nonstick muffing cups
cut squash in half
rmove seeds
place cut side down , on baking sheet
bake 40 minutes until almost tender
turn squash cut side up , sprinkle with brown sugar and butter
bake 30-35 minutes or until tender
scoop flesh of squash with butter sugar mixture into a large bowl
with a potato masher , mash squash until smooth
stir in remaining ingredients until well combined
fill muffin cups with squash mixture
cover and refrigerate
an additional 5-10 minutes baking time may be needed
bake 30-35 minutes or until brown around edges and toothpick inserted in center comes out moist but not wet
cool in pan 5 minutes , invert onto baking sheet
with spatula , gently place custards on serving platter
acorn squash feta casserole
cut squash in half
discard seeds
place squash cut side down in a greased 15-in
x 10-in
x 1-in
baking pan
bake at 375 for 35-40 minutes or until tender
cool slightly
carefully scoop out squash
place in a bowl and mash
in a skillet , saute onion and garlic in butter until tender
add peppers
saute until crisp-tender
in a large bowl , whisk eggs and yogurt until blended
stir in squash , onion mixture , feta cheese , salt , pepper and cayenne if desired
transfer to a greased 11-in
x 7-in
x 2-in
baking dish
sprinkle with sunflower kernels
cover and bake at 375 for 25 minutes
uncover
bake 25-30 minutes longer or until a knife inserted near the center comes out clean
acorn squash for 2
preheat oven to350f
place prepared squash cut side down on a baking sheet , bake for 45-50 minutes or until tender
turn over and sprinkle with one of these toppings
-browned butter:
melt the butter on med-low heat , swirling it until browned- do not let it burn
add honey& sage , mix
drizzle over the cooked squash& serve
maple bacon topping:
paint the inside of the squash with the maple syrup , sprinkle in the crumbled bacon& serve
marmalade& jalapeno
combine the jalapeno& marmalade in a small saucepan , heat until the marmalade has melted
pour into the squash cavity& serve
acorn squash in foil on the grill
place each piece of squash cut side down in a separate sheet of heavy duty foil
wrap tightly and seal
place on coals or on top of grill , med heat
cook for 30 minutes
open foil carefully , turn over and spoon mixture of remaining ingredients into the cavities of the squash
reseal foil and cook for additional 30-40 minutes or until tender when fork tested
acorn squash lasagna
to make the squash puree: preheat oven to 400 degrees
place squash , uncut , on a rimmed baking sheet
bake , turning occasionally , until very tender when pierced with the
when cool enough to handle , halve each squash , scoop out , and discard the seeds
scrape out flesh from squash halves , and transfer to a food processor and process until smooth
season with butter , salt , and a sprinkle of nutmeg
at this point , you could eat some , but reserve 4 cups of puree for the lasagna
to make the lasagna: preheat oven to 400 degrees
spray an 8 square baking dish with cooking spray
set aside
in a medium bowl , mix 4 cups of squash puree with sage , pepper , and salt
in another bowl , mix ricotta with 1 / 2 cup of parmesan
set aside
lay 2 lasagna noodles in the bottom of prepared dish
spread with half the squash mixture
layer with 2 more noodles , and spread with half the ricotta mixture
repeat layering with remaining noodles , puree , noodles , and ricotta mixture
cover baking dish with foil
place on a rimmed baking sheet
bake until lasagna is heated through , about 45 minutes , remove foil , and continue baking until golden on top , 20-25 minutes more
acorn squash medley
halve both acorn squash and remove and discard seeds
place upside down on microwaveable dish and cook on high for 8-10 minutes until softened
scoop out squash leaving approximately 1 / 4 inch on shells to retain their shapes
set aside
cook sausages , cool and cut into 1 / 2 inch size bites
saute thinly sliced garlic , shredded carrots and chopped peppers in olive oil for 3-4 minutes until softened
stir in spinach , mushrooms and seasonings and cook 3-4 minutes more
remove from heat , combine with cooked rice , sausage and squash
fill each half of the acorn shells with equal amounts of the filling
bake in 350 degree oven for 20 minutes
cool five minutes before serving
enjoy
acorn squash microwave baked
cut acorn squash in half, remove and discards seeds , rinse well in cool water, place squash in a micorwave bowl, put 1 tablespoon butter and one tablespoon sugar in each half, place in microwave on high for 10 minutes, to check for doneness pierce squash with fork, slips in easily is ready to eat -- be careful is extremely hot and delicious --
acorn squash roasted with applesauce
preheat oven to 350f degrees
cut squash in half , crossways , scrape out the seeds
spray baking dish with veggie spray
place skin side down , cut side up in baking dish
put 1 teaspoon of butter in each half of squash , sprinkle each half with salt and freshly ground pepper
fill each squash half with 1 / 2 cup applesauce , top with remaining butter and sprinkle again with salt and pepper
pour water around squash
roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized
acorn squash soup
remove crust from bread
with a cookie cutter , make desired shape
discard scraps
in a small bowl , combine butter , olive oil and salt
brush over both sides of bread
place on a greased baking pan
bake in a preheated 300 degree oven for 10 to 15 minutes or until toasted
cool on a wire rack
in a large saucepan , saute onion , garlic , and celery in 2t butter until tender , but not browned
stir in flour , bouillon , dill , curry and cayenne until well blended
cook 1 minute
gradually add broth and evaporated milk
bring to a boil
cook and stir for 2 minutes or until thickened
stir in mashed squash and pepper to taste and heat through
in a blender , process the soup in batches until smooth
remember to hold unto the cover of the blender or you'll have a mess
pour soup into bowls
garnish with pumpernickle cutouts
acorn squash stuffed w  pears  wild rice  walnuts
preheat the oven to 350 degree f
cut each squash in half crosswise
scoop out and discard the seeds and strings
if necessary , trim the top and bottom so that the squash will sit level , and place on a rimmed baking sheet , cut side up
sprinkle each half with a little salt , pepper , and nutmeg , to taste
using 3 tablespoons of the butter , dot each half with some butter
cover the pan tightly with foil and bake the squash just until moist and tender , about 45 minutes
meanwhile , combine the rice , chicken broth , teaspoon salt , and 2 cups of water , in a medium saucepan
bring to a boil over medium-high heat
reduce the heat to a bare simmer , partially cover , and cook , stirring occasionally , until the rice is tender , about 40 minutes
when the rice is done most of the water should be evaporated
in a 10-inch saute pan , heat the olive oil over medium heat
swirl to coat the pan and saute the onion , garlic , celery , and carrot until slightly softened , about 3 minutes
add the pears and saute 2 minutes longer
cover the pan , adjust the heat to medium-low , and cook the vegetables until crisp-tender , 3 minutes longer
add the sage , thyme , and parsley and saute 1 more minute
remove from the heat
in a large bowl , combine the cooked rice , sauteed vegetables and pears , walnuts and dried cranberries
taste and add salt and pepper , if desired
mound the rice mixture into the squash halves , dividing it evenly
cut the remaining tablespoon of butter into small pieces
dot each stuffed squash with butter
cover with foil
bake at 350 degrees f until heated through , about 20 minutes
acorn squash stuffed with apple couscous
place couscous in a small mixing bowl, set aside, bring apple juice to a boil in a small saucepan & pour over the, couscous, cover & set aside until the juice is absorbed, this will, take 15 minutes, stir in the fruit , apple juice concentrate , cardamom and maple syrup, set aside, steam squash halves until tender , about 15 minutes, drain & place on a, baking sheet, preheat oven to 350f fill squash halves with the, couscous mixture & bake for 20 minutes, top with pecans & serve
acorn squash stuffed with curried meat
cut acorn squash in half from stem to
in a heavy , non-reactive skillet , melt the butter over medium heat
saut onion for 2-3 minutes
quick trick: use one of those handy green peeling / coring / slicing units that attach to the counter with suction
you can find these at most stores for around$20if you dont have one , i recommend getting one
they work really well , and save lots of time !
core and slice the apple with the peeling arm wedged out of action
slice the spiral to form small , uniform dice
add the apple , garlic and curry powder to the skillet
saut , stirring , for about 3 more minutes , or until apple is beginning to soften and curry has become quite fragrant
add lamb and mix thoroughly , breaking up chunks
brown lamb and stir in cumin , cayenne and salt
add cream
allow to boil and reduce until thick
pack as much of the lamb mixture as possible into the hollowed out squash halves
place the squash in a baking dish just large enough to hold them upright
pour 1 inch of boiling water in the dish and cover tightly
if baking in the oven , use foil
if microwaving , use microwave-safe plastic wrap , ventilated with 2 slits
bake in preheated 400 f degree oven for 1 hour , or at 70% power in microwave for about 25 minutes , until the flesh of the squash is tender when pierced with a fork