formido/recipes-20k huggingface dataset:
american cancer society strawberry mousse
in a blender or food processer , combine sugar and strawberries, blend these until smooth, pour into a large bowl and add sour cream, using a whisk , mix well, fold in the whipped topping, spoon into 8 custard cups , cover and freeze for at least 4 hours
american cantina chili
brown beef in oil with onions and garlic
drain
stir in beer , tomatoes , jalapeno slices , tomato sauce , bouillon cubes , salt , sugar , pepper , and cumin
bring mixture to a boil , then reduce heat , cover and simmer for 35-45 minutes , stirring occasionally
mix in chili powder and beans , and cook over medium heat , until beans are heated
serve hot with tortilla chips or crackers and hot sauce on the side , if desired
american chicken
mix together corn , milk , beaten egg , flour and shallots , spoon into a shallow ovenproof dish
sprinkle paprika and seasoned flour over the chicken legs , arrange over the top of the corn
sprinkle generously with cornflake crumbs and dot with pieces of butter
bake in a moderate oven about 35 minutes
gently fry the mushrooms in butter until softened , scatter over chicken and continue cooking until the chicken legs are tender
american chicken   broccoli stir fry
heat the oil in a large , nonstick skillet or wok
add the chicken and cook , stirring , for 4 minutes , then remove from the pan
add the broccoli , celery , carrots and red pepper , and cook , stirring , for 3 to 4 minutes , or until the vegetables are softened
stir together the cornstarch slurry , chicken broth , soy sauce , jelly and red pepper flakes
add it to the pan and stir
return the chicken to the skillet and cook the mixture until the sauce is thickened and glossy , about 3 minutes
taste and correct the seasoning with salt and additional red pepper flakes , if desired
divide among four plates and top each with 1 tablespoon of the scallions
american choc chip cookies of death
preheat oven to 140 degrees celsius
cream butter with sugars
add egg , vanilla and coffee and beat well until combined and creamy
mix slowly flour , soda , bicarb and salt until totally combined
add choc chips and nuts , mix
form into balls
place on a sheet of baking paper on a cookie tray , spaced well apart as the cookies will spread
bake at 140 degrees for 20-25 minutes
allow to cool for 10 minutes before taking them off the paper as they will harden during this time
american chop suey
cook casserole elbows according to directions, in large skillet , over medium heat , saute hamburg and onion for 10 minutes, drain and set aside, in same pan , saute garlic , pepper , mushrooms , parsley and basil until tender, put ingredients from step 2 & 3 in large stockpot, add tomato soup, stir, add salt and pepper, add diced tomatoes, simmer for 5 minutes, add cooked elbows to pot , stir until well blended, serve
american chop suey  1958
drain mushrooms and reserve about 1 / 4 cup of juice, heat oil in a large skillet, add beef , onion and celery , and saute until lightly browned, add bean sprouts , consomme and mushrooms, mix cornstarch with reserved mushroom liquid until smooth, stir into beef mixture, cook , stirring , for 10 minutes, stir in soy sauce
american chop suey  just like mama used to make
in a very large skillet , heat the olive oil
add the chopped celery and cook a few minutes
add the cut-up green bell pepper , and cook a few more minutes
add the onion and continue to cook until celery , peppers , and onions are tender , about 5 minutes
add the minced garlic and mix into the vegetables
then add the ground beef , breaking up with a wooden spoon
continue to cook until the ground beef is browned , about another 5 minutes , mixing the beef up with the vegetables
sprinkle the mixture with the sugar , basil , oregano , and parsley and mix
add the stewed tomatoes , juices and all
add salt and pepper , to taste
let simmer , covered , stirring occasionally
meanwhile , cook the elbow macaroni , according to the directions on box , in a very large saucepan
but , don't overcook
the macaroni should be al dente , because it will continue to cook a little when added to the beef / vegetable mixture
drain pasta and put back into the large saucepan in which it was cooked
very carefully , add the beef and vegetable mixture , juices and all , to the drained pasta in the large saucepan
mix well and keep heated , covered , stirring occasionally , on a very low heat
when ready to serve , just put the pot of "american chop suey" along with bowls in the middle of the table , so everyone can help themselves
serve with a basket of good italian bread and butter
american chop suey  pasta shells with meat
or just use vegetable oil to coat pan
add garlic , onion , , and italian seasoning and cook until onion just begins to soften , about 5 minutes
increase heat to high
add beef and saute , breaking up with a wooden spoon , until lightly browned , about 5 minutes
mix in diced tomatoes , tomato sauce , chicken broth , soy sauce and macaroni
bring to a simmer , reduce heat to low , cover and cook , stirring occasionally , until pasta is tender , about 14 minutes
season to taste with salt and pepper and enjoy !
american chowder
cook an stir onion in butter in 3-quart saucepan on medium-high heat until tender
add potatoes , water , celery and seasonings
bring to a boil
reduce heat
cover
simmer 15 minutes or until vegetables are tender
gradually add small amount of milk to flour , stirring until well blended
gradually add flour mixture to hot vegetables , stirring constantly
stir in remaining milk and sausage
cook , stirring constantly , until mixture boils and thickens
add american cheese
stir until melted
american country fare
boil macaroni for about ten minutes, drain and then stir in the pouch of cheese that comes in the box, set aside, cook sausage in a large skillet over medium heat for 6 minutes, ad vegetables and oregano, cook until vegetables are tender, add macaroni and cheese and mix lightly
american curried beef
cook the onion and garlic in butter until soft, add the ground beef and brown lightly, blend in the flour, add the raisins through water, simmer , covered , 15 minutes , stirring occasionally, add the peas , salt and pepper, reheat, serve on hot rice
american dream
chill with ice, strain into shot glass
american egg rolls
this is very easy just cube the pork or chicken in 1 / 2 inch cubes and stir fry , season with salt pepper and soy sauce to taste
let cool roll meat and both cheeses in wrappers
fry egg rolls in 1 / 2 inch of oil til brown
american flag
layer in shot glass
american fries
scrub potatoes clean
cut in 1 / 4-inch thick slices
pat slices dry with paper towels
combine onion powder and next four ingredients in a large ziplock bag
add potato slices and shake to coat
arrange potato slices in a single layer on a large baking sheet coated with cooking spray
bake at 425f for 12 to 15 minutes on each side or until lightly browned
american fries market style
preheat oven to 350 degrees fahrenheit, wash potatoes and poke with fork, bake potatoes , with skins on , for 25 minutes on top rack of oven, allow potatoes to cool, slice into pieces or slices, slice very thin for chips, squirt 2 teaspoons vegetable into hot cast iron fry pan, season and fry potato pieces until golden crust on each side, season to taste with salt , pepper , and cayenne, remove to a dish with paper towels to drain excess oil, serve with whatever condiments or toppings that "trips your food chain cravings"
american frittata
bring a large pot of salted water to a boil
add potatoes and cook until tender but still firm , about 5 minutes
drain and set aside to cool
meanwhile preheat oven to 350 degrees
in a cast iron skillet heat oil over meium heat
add onions and cook slowly , stirring occasionally until onions are soft
stir in eggs , potatoes , ham and salt / pepper
cook until eggs are firm on the bottom , about 5 minutes
top frittata with shredded cheese and place in preheated oven until cheese is melted and eggs are completely firm , about 10 minutes
you may also transfer everything over to a pie pan right before putting in oven if you do not have a cast iron pan
american garlic bread
adjust oven rack to middle position and heat oven to 500 degrees
meanwhile , toast garlic cloves in small skillet over medium heat , shaking pan occasionally , until fragrant and color of cloves deepens slightly , about 8 minutes
when cool enough to handle , skin and mince cloves
using dinner fork , mash garlic , butter , cheese , and salt in small bowl until thoroughly combined
spread cut sides of loaf evenly with butter mixture
season to taste with pepper
transfer loaf halves , buttered side up , onto rimmed baking sheet
bake , reversing position of baking sheet in oven from front to back halfway through baking time , until surface of bread is golden brown and toasted , 5 to 10 minutes
cut each half into 2-inch slices
serve immediately
american girl magazine s colorful cake
preheat oven at 350, divide prepared white cake batter equally into 4 bowls, mix 1 tablespoons jell-o powder into each bowl , one color per bowl, stir until blended, additional jell-o powder may be added at this time for brighter colors, pour batter into greased and floured cake pans , 1 color per pan, bake 15 minute or until cake springs back when lightly touched in the center, cool 5 minute and remove from pans, when cake is completely cool , spread yellow frosting between layers, scoop 3 / 4 of your white frosting into a bowl , add 6 drops blue food coloring, whisk until blended, cover outside of cake with blue frosting, spread the remaining white frosting atop the blue frosting as clouds
american goulash
cook macaroni per box instructions
brown beef and add onion until soft
combine salt , pepper , tomatoes and soup and mix well
put mixture in a 2-quart baking dish
melt butter and mix with bread crumbs then sprinkle on top of mixture in baking dish
bake at 350 degrees for 30 minutes
american hamburger goulash soup
in a large pot , brown the ground beef with onion and garlic
drain any fat
add in all remaining ingredients except parmesan cheese , wine , and pasta and simmer for 3 hours or more
1 hour before serving add uncooked pasta
1 / 2 an hour before serving add red wine
serve with grated parmesan cheese
american indian fry bread
mix all dry ingredients well, add enough water to make biscuit like dough, take about 3 tablespoons of dough , make into ball and roll in flour, using hands stretch to thin flat rounds, make two 1 inch slits in the center of the round, fry in oil at 365 degrees until lightly browned , turning once, the oil should be about 2 inches deep in pan , keeping oil hot
american indian sunflower seed cakes
simmer the seeds in the water , covered , for 1 hour
drain & grind the seeds when done
mix the syrup & cornmeal , 1 tablespoon at a time , into the ground seeds , making a stiff dough
shape into 3 inch flat cakes , about 15 cakes
fry the cakes in hot oil on both sides
drain on paper towels & serve hot
american kitchen classic basic thai curry
read the method from start to finish and then choose and prep your ingredients
curry base: shake the can of coconut milk or stir it well
in a 3-4 qt saucepan or wok over medium heat , simmer 1 / 2 cup of coconut milk , stirring occasionally until reduced by half
it will get very thick and shiny and may or may not separate-either is fine
add your choice of curry paste , whisk well and cook , continuing to whisk , for 1 minute
whisk in the broth and the remaining coconut milk
bring to a simmer over medium-high heat
aromatics / simmer: add your choice of aromatics , proteins , vegetables and fruits as well as the brown sugar and fish sauces to the simmering sauce
be aware that some ingredients take longer than others to cook
add the ingredients in stages , as listed in the next step
when the aromatics are added , also add your choices of chicken , pork , carrots , onions , eggplant , green beans , chinese long beans and kabocha squash
two minutes later , add your choices of beef , large shrimp , tofu , asparagus , mushrooms , baby corn , green papaya , cabbage , bell peppers , and sugar snap peas
one minute later , add your choices of scallops and firm white fish
one minute later , add your choice of squid , cherry tomatoes , bamboo shoots , snow peas , pineapple and bok choy
cook for one to two minutes more and check for doneness
the meat , chicken or seafood should be cooked through and the vegetables should be tender-crisp
remove the curry from the heat and season to taste with the brown sugar and fish sauce
add a stir-in of your choice
transfer to a serving bowl or serve right from the pot
remove the aromatics before serving or tell the guests to eat around them
serve with your choice of garnishes
the curry can be eaten as is or served with hot cooked rice
american kitchen classic chicken salad
in a large bowl , whisk together the mayonnaise , cider vinegar and dijon mustard to form a dressing
to the bowl , add the chicken , celery , onion , apple and raisins
toss everything together , taste and adjust the seasoning if desired
chill before serving
american kitchen classic creole jambalaya
heat oil in large saucepan over medium-high heat until hot
add chicken and sausage and cook 4 to 5 minutes or until browned , turning occasionally
add onion , green bell pepper , red bell pepper and celery to saucepan
cook and stir 3 to 5 minutes or until vegetables are crisp-tender
add garlic
cook 1 minute or until aromatic
add undrained tomatoes , bay leaf , thyme , salt and pepper to mixture
stir to combine
create an open space in the middle of the pan by pushing everything to the edge of the pan and sprinkle rice evenly over bottom of pan
add water
do not stir
cover
reduce heat to medium-low and simmer 25 to 30 minutes or until rice is tender
stir in red pepper flakes
mix well
american kitchen classic lexington style red slaw
in a large bowl , whisk together ketchup , vinegar , sugar , hot sauce , salt , and pepper
add cabbage and toss to combine
let sit , tossing occasionally , for 20 minutes
chill
american kitchen classic louisiana gumbo
heat large saucepan or dutch oven over medium heat
when hot , add sausage and cook 5 to 7 minutes or until sausage browns
remove sausage from pan
set aside
add chicken to pan
cook 5 to 7 minutes or until lightly browned
remove from pan
set aside
add butter to pan
when melted , stir in flour and cook 10 minutes or until mixture is golden brown and nutty in aroma , stirring constantly
if it burns even slightly , throw it out and start over again
add onion , bell pepper , celery and garlic to pan
stir to combine
add broth and undrained tomatoes
bring mixture to a boil
simmer 15 to 20 minutes or until thickened
season with salt , pepper , thyme and red pepper
add shrimp and okra to pan
cook 5 to 7 minutes more or until shrimp are pink and okra is warmed through
return chicken and sausage to pan
cook 1 to 2 minutes or until hot
remove from heat
stir in file powder just before serving
serve over rice , if desired
american kitchen classic macaroni salad
add macaroni to 2 qts boiling , lightly salted water, boil for 6-8 minutes , until al dente, drain and rinse in cold water, drain again, combine the mayonnaise , oil and vinegar, pour over the macaroni, add the remaining ingredients and mix well, cover and refrigerate minimum of 1 hour, serve cold
american kitchen classic vietnamese bun  cool noodle salad
divide the lettuce , bean sprouts , cucumber , mint , and basil among four large soup or pasta bowls
if working ahead of time , cover each bowl with damp paper towels and refrigerate
set peanuts aside
make 1 recipe nuoc cham and refrigerate
bring a medium potful of water to a rolling boil
add the rice vermicelli and , stirring often , cook them until the strands are soft and white , but still resilient , 3 to 5 minutes
don't be tempted to undercook them , as they must be fully cooked to absorb the flavors of the dish
rinse them in a colander under cold water just until they're cool and the water runs clear
let the noodles drain in the colander for 30 minutes , and then set them aside for up to 2 hours , unrefrigerated
follow the directions for one of the recipes
these toppings can be served hot or slightly cooled
remove the salad bowls from the refrigerator 20 to 30 minutes before serving
the greens and bowl should be cool , not cold
fluff the noodles with your fingers and divide them among the prepared salad bowls
put the cooked topping on the noodles and garnish each bowl with the peanuts and cilantro
pass the nuoc cham at the table
each diner should drizzle about 3 tbsp over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating
american lasagna
in a skillet , brown ground beef , onions and garlic
drain fat
stir in basil , oregano , brown sugar , 1 1 / 2 teaspoons salt , diced tomatoes and tomatoes paste
simmer for 30-40 minutes
preheat oven to 375f
bring large pot of salted water to a boil
add lasagna noodles and cook for 5-8 minutes , or until al dente
drain
in a medium bowl , mix together eggs , ricotta , parmesan cheese , parsley , and 1 teaspoon salt
layer 1 / 3 of noodles in the bottom of a 9x13 inch baking dish
cover noodles with 1 / 2 of ricotta mixture , 1 / 2 of mozzarella and 1 / 3 of sauce
repeat
top with remaining noodles and sauce
sprinkle with 2 tablespoons parmesan
bake for 30 minutes
let stand 10 minutes before serving
american macaroni salad
in a large bowl combine the macaroni , celery , onion , and tomato
in a small bowl , whisk together the mayonnaise , mustard , sugar , vinegar , sour cream and salt
pour the dressing over the salad and stir to combine
season with salt and pepper to taste
serve
store covered in the refrigerator , for up to 3 days
american potato salad
in a large bowl , combine mayo , mustard , sugar , vinegar , salt and pepper
mix well
add onion and celery
stir in potatoes and eggs
refrigerate at least 5 hours or more
i always make this the day before , because it tastes better after it flavors thru
enjoy !
american potato salad with hard boiled eggs and sweet pickles
cover potatoes with 1 inch of water in stockpot or dutch oven
bring to simmer over medium-high heat
reduce heat to medium and simmer , stirring once or twice to ensure even cooking , until potatoes are tender , 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes
drain
cool potatoes slightly and peel if you like
cut potatoes into 3 / 4-inch cubes while still warm , rinsing knife occasionally in warm water to remove starch
place warm potato cubes in large bowl
add vinegar , 1-2 teaspoon salt , and 1 / 4 teaspoon pepper and toss gently
cover bowl with plastic wrap and refrigerate until cool , about 20 minutes
when potatoes are cool , toss with remaining ingredients and season with salt and pepper to taste
serve
imediately or cover and refrigerate
cooking time does not include refrgeration time
american poverty pudding  circa 1933
spread corn flakes in a greased , deep pudding dish
mix remaining ingredients and pour over the corn flakes
set pudding dish in a pan of hot water
bake at 350f for 30 minutes
when times are better , add 1 / 2 cup of raisins sprinkled over corn flakes before adding remaining ingredients
american sandwich bread
mix milk , water , butter , honey and yeast together
combine 3 1 / 2 cups flour and salt in bowl of stand mixer
gradually add milk mixture to flour
increase mixer speed to medium , mix for 10 minutes , until dough is smooth
turn dough out onto floured surface , knead briefly to form a small , round ball
place dough in a greased bowl , turn to coat
to proof: original recipe suggests while you are making the dough , heat an oven to 200 for 10 minutes , then turning off
place bowl covered with plastic wrap in oven to proof
however , i cover with a towel and use my warming burner
let rise 40 - 50 minutes , or until doubled in size
turn onto floured work surface , gently roll dough into a 1 x 9 inch rectangle
roll the short side into a tight cylinder
pinch the seams closed
place the seam-side down in a greased 95-inch loaf pan
cover with plastic wrap or towel
set in a warm spot until the dough almost doubles in size , 20-30 minutes
preheat oven to 350
placing a glass dish with boiling water inside
bake 40 -50 minutes or until an instant-read thermometer reads 195
brush with melted butter , cool on wire rack
to freeze: cool completely , cover with plastic wrap or foil
place in freezer bag
thaw on counter overnight
american sandwich bread   abm or oven
abm method
add ingredients in order recommended by your abm manufacturer
select quick setting , and start
after 8 minutes of kneading , check the dough consistency
if too dry , and dough is not pulling in all of the flour , add a tablespoon of water , and check again
if too wet , and dough is visibly wet , add a tablespoon of all-purpose flour , and check again
remove from abm when done
remove the bread from the pan , transfer to a wire rack , and cool to room temperature
slice and serve
oven method
set one oven rack on lowest possible level
set second rack in middle position
preheat oven to 200 degrees f
once the oven has reached 200 degrees , maintain the heat for 10 minutes , then turn off the oven
if using standing mixer
mix the flour and salt in the bowl of a standing mixer fitted with the dough hook
mix the milk , water , butter , honey and yeast in a 2-cup liquid measuring cup
turn the mixer to low and slowly add the liquid
when the dough comes together , increase the speed to medium and mix until the dough is smooth and satiny , stopping the mixer 2-3 times to scrape dough from the hook , if necessary , about 10 minutes
turn the dough onto a lightly floured work surface
knead to form a smooth , round ball , about 15 seconds
go to step 20
if using food processor
mix flour and salt in bowl of food processor fitted with the steel blade
add liquid ingredients
process until rough ball forms
let dough rest 2 minutes
process 35 seconds
turn dough onto a lightly floured work surface
knead dough by hand until dough is smooth and satiny , 4-5 minutes
place the dough in a very lightly oiled large bowl , rubbing the dough around the bowl to coat lightly
cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size , 40-50 minutes
gently press the dough into an 8-inch square that measures 1-inch thick
starting with the side farthest from you , roll the dough firmly into a cylinder , pressing with your fingers to make sure the dough sticks to itself
turn the dough seam-side up and pinch it closed
place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan
cover with plastic wrap
set aside in a warm spot until the dough almost doubles in size , 20-30 minutes
heat the oven to 350 degrees f
boil 2 cups of water and pour into a baking pan , and place it on the bottom rack
if possible , place the loaf on a rack above the baking pan of water
otherwise , place the 2 pans side by side
bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees f , about 40-50 minutes
remove the bread from the pan , transfer to a wire rack , and cool to room temperature
slice and serve