formido/recipes-20k huggingface dataset:
artichoke pad thai
cook rice noodles according to directions on package
add oils to a medium sauce pan or skillet , then add garlic , ginger , and 3 chopped green onions and cook for 5 minutes , stirring frequently
add rice noodles and blend thoroughly
add all remaining ingredients except for egg whites and cilantro , and blend thoroughly
heat for about 5 minutes while stirring
blend egg whites in thoroughly and cook until opaque , about 2 minutes
serve with lime wedge and cilantro
artichoke paella
put the saffron threads and water in a small bowl and let infuse for a few minutes
meanwhile , heat the oil in a skillet and cook the onion and zucchini over medium heat , stirring , for 2-3 minutes , or until softened
add the garlic , cayenne pepper , and saffron and it's soaking liquid and cook , stirring constantly , for 1 minute
add the tomato wedges , chickpeas , and artichokes and cook , stirring , for an additional 2 minutes
add the rice and cook , stirring constantly , for 1 minute , or until the rice is glossy and coated
pour in most of the hot stock and bring to a boil , then let simmer , uncovered , for 10 minutes
do not stir during cooking , but shake the pan once or twice
add the green beans and season
shake the pan and cook for 10-15 minutes , or until the rice grains are cooked
if the liquid is absorbed too quickly , pour in a little more hot stock , then shake the pan to spread the liquid through the paella
when all the liquid has been absorbed and you detect a faint toasty aroma coming form the rice , remove from the heat immediately to prevent burning
cover the pan with a clean dish towel or foil and let stand for 5 minutes
serve direct from the pan with the lemon wedges to squeeze over the rice
artichoke parmesan canapes
combine artichoke hearts , mayo , onion , and 1 / 3 of cheese, combine until well mixed, spread mixture on untoasted sides of bread cutouts, sprinkle lightly with remaining cheese, broil until bubbly
artichoke parmesan dip
drain the artichoke hearts
cut them into halves
combine mayo , cheese , garlic powder , salt , and pepper in a large bowl until thoroughly mixed together
add artichoke hearts to this mixture
transfer to a desired dish or bowl and garnish with parsley if desired
refrigerate at least 1 hour before serving
best if served cold on melba toast or crackers
artichoke parmesan dressing
combine all of the ingredients in a blender or food processor, process until well combined
artichoke parmesan phyllo cups
combine artichoke hearts , 1 / 2 cup of the parmesan cheese , garlic salt and lemon juice in a food processor or blender
pluse 4 times or until the artichoke is finely chopped
add cream cheese and process until combined
fill each mini phyllo shell with the artichoke mixture and place on a baking sheet
sprinkle the tops with the remaining 1 / 4 cup of parmesan cheese
bake at 350 degrees for 15 to 20 minutes or until heated through
artichoke parmesan sourdough stuffing
in a frying pan cook mushrooms , butter , onions , celery , oil and garlic until vegetables are lightly browned , pour in a large bowl
add a bit of broth to pan and stir to scrape up browned bits , add to bowl
pour 2 cups broth into bowl and add bread , artichoke hearts , parmesan , poultry seasoning and rosemary
mix well , add salt and pepper to taste
make a well in stuffing , add beaten egg , stir to combine
spoon stuffing into a shallow 9x13 pan bake at 325-350 degrees about 50 minute until lightly browned
for moist stuffing cover , for crudsty stuffing do not cover
artichoke pasta
pour the artichokes , with their oil into a pan and mash them down with a fork
add the garlic , parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta
add the lemon juice and toss thoroughly
serve in bowls topped with shavings of parmesan cheese
artichoke pasta casserole
cook pasta according to package directions
rinse under cold water and drain well
mix pasta with artichoke hearts
saute mushrooms and onion in butter until soft
mix together pasta and artichoke mixture with mushrooms , parmesan cheese , sour cream , mayonnaise , white wine and seasonings
pour mixture into a medium casserole dish
top with tomato slices
cook casserole at 350f for 25 to 30 minutes or until hot
garnish with fresh oregano if desired
you can also microwave this dish
the only part you would change is step 3
you would place mushrooms and onion with butter in a microwave dish
cover and microwave at high for 3 minutes continue to follow directions above and then microwave at high for 8 to 10 minutes
artichoke pasta salad
mix pasta artichokes , mushrooms , tomatoes , olives , basil together, combine some of the artichoke juice with italian dressing to taste, add dressing mix to salad, cover and refrigerate for 4 hours, dressing will soak in a lot during the 4 hours
artichoke pate
in a foodprocessor , blend artichokes , breadcrumbs , parsley and garlic, gradually add olive oil , processing until smooth, season to taste, serve with toasted baguette
artichoke pepperoncini sandwich spread
blend together in food processor until spreadable , but not smooth
artichoke pesto
in a food processor combine the artichokes , parsley , walnuts , lemon zest and juice , garlic , salt , and pepper
run the machine to finely chop all the ingredients , stopping the machine a few times to scrape down the sides
then , with the machine running , drizzle in 1 / 2 cup extra-virgin olive oil
toss the mix with pasta
fold in parmesan
artichoke pesto flounder with asiago crust
to make the pesto , put the artichokes , tomatoes , pine nuts , garlic , basil , and salt in a food processor
puree the ingredients while slowly adding the olive oil
reserve the pesto in a container , refrigerate if not using right away
combine both cheeses with the tablespoon of flour and shake up well in a zip top bag
put half of the cheese mixture in a pie plate
add the other half when you have used up the first half
lightly beat the egg whites and pour into a pie plate
heat two tablespoons of oil in a 12-inch non stick skillet over medium high heat until shimmering
pat the flounder fillets dry
slather both sides of the fish with the pesto
< / >
brush egg whites over pesto slathered fish
dip both sides of the fish in the cheese mixture
place three fillets in skillet and cook for about four minutes
use a thin nonstick spatula the gently separate any cheesy edges that have melted together
carefully turn the fillets to the other side and cook for approx another 4 minutes the cheese should be golden brown
for the second batch , wipe the pan out , add another two tablespoons of oil and cook as before
artichoke pesto hummus
drain the chickpeas , rinse them well with cold water and drain again
place the chickpeas and remaining ingredients in a food processor and pulse until smooth
spoon the hummus into a serving bowl , cover and store in the fridge until ready to serve
to serve: drizzle the top of the hummus with a little extra olive oil and serve
artichoke pesto pasta
in a skillet wide enough to hold them in a single layer , toast the pine nuts over medium heat , stirring often , until golden
pour pine nuts into a small bowl and set aside
in a food processor or blender , combine artichoke hearts , parmesan cheese , cream cheese , onion , dijon mustard , garlic , nutmeg , and 1 / 2 cup vegetable broth
process until pured
in a 5-6 quart pan , cook fettuccine according to package directions until just tender to the bite
drain pasta and return to pan
over medium heat , at 1 / 4 cup vegetable broth to pasta
using 2 forks , lift and turn pasta until broth is hot
pour artichoke pesto over pasta
sprinkle with parsley , pine nuts and red pepper flakes
mix gently
add remaining broth if seems dry
artichoke pie
preheat oven to 350 degrees f
heat oil in a large skillet over medium heat
saute garlic until it starts to brown
stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese
when heated through , transfer half of artichoke mixture to pie crust
pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese
spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese
sprinkle chopped tomato , if using , over top
bake in preheated oven for 45 minutes , or until crust begins to brown
enjoy !
artichoke pizza
heat up your oven as hot as it gets
prepare pizza crusts - you can use ready made or use your favourite dough recipe
spread tomato sauce evenly to the both pizzas
add the grated cheese - yes , the cheese goes under the toppings
spread the mushrooms , artichokes and olives on the pizza
bake in the oven for about 10 minutes or longer , depending on how hot your oven is
pizza is done when the crust is golden
artichoke potato gratin
preheat over to 375 degrees
in medium-large pan , add half & half , thyme , salt and pepper
bring to a simmer
add sliced potatoes and simmer 10 more minutes
add artichokes , bring back to a simmer , and pour entire mixture into 9x13 baking dish
top evenly with cheese
bake 45-55 minutes until top is golden and gratin is bubbling
let stand 10-15 minutes to set
serve
artichoke quesadillas
with a food processor running , add the garlic clove through the feed tube until it is finely chopped
add the drained artichoke hearts and the basil
pulse until mixture is finely chopped
spread one half of each tortilla with a few tablespoons of the artichoke mixture
sprinkle about 1 / 3 cup of the grated cheese over the artichoke spread
arrange a few strips of chili over the cheese
fold tortillas in half over the filling and brush both sides with some of the reserved artichoke marinade
heat a large non-stick skillet over medium-high heat
put 2 to 3 quesadillas into the skillet and cook until lightly browned
turn over and cook until golden
remove from skillet and cut into 4 to 6 wedges
repeat with remaining quesadillas
artichoke quiche
cut artichoke hearts into quarters , or large dice
in frying pan over low heat , add oil , saute whole garlic cloves for a minute or so
add artichoke hearts and saute them until they start to brown
remove garlic cloves , and let the artichokes cool
in a bowl , beat the eggs , add the cream , romano and mozzerella cheeses and pepper , mixing well
add the artichokes and the oil from the pan to the egg mixture , mix well
spoon mixture into pie crust
bake in preheated 350f oven for 35 minutes or until filling is set and just starts to brown
artichoke ravioli with brown butter shrimp
gently boil ravioli , as directed on package and drain when done
meanwhile , dice the shrimp and season them lightly with salt
in a skillet , heat 1 tablespoon butter over medium heat until browned
add shrimp and cook 3-4 minutes , until cooked through
remove shrimp from pan and wipe out remaining butter
add to pan 1 more tablespoon butter , chicken broth , lemon zest , and lemon juice
cook until reduced for a sauce and stir in last tablespoon butter
top ravioli with parmesan cheese and shrimp , then drizzle with sauce
artichoke rice salad
cook rice a roni according to package directions , but omit the butter, mix all ingredients carefully in a large bowl, taste and adjust seasonings, refrigerate until ready to serve, garnish with sliced green onions , if desired
artichoke risotto
using a large saucepan over medium heat , heat oil and margarine
saute 1 / 2 of the onion until tender
add rice and cook until lightly browned , stirring to prevent rice from burning
when rice is browned , pour in soy milk and apple juice
when the liquid is absorbed gradually pour in vegetable stock , about 1 / 2 cup at a time until this is absorbed , reserving about 1 / 4 cup of stock
cover saucepan and cook for approximately 20 minutes or until rice is tender
in a medium saucepan over medium heat , add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu
stir in garlic
remove rice from heat , add the set aside 1 / 4 cup of vegetable stock , tofu mixture , artichoke hearts , corn , and cayenne pepper
mix together well and heat thru
serve immediately
artichoke roll
on a lightly floured surface , unroll crescent roll dough
seal perforations between rolls
with a lightly floured rolling pin , roll crescent roll dough into a 15x7 1 / 2-inch rectangle
in a medium bowl , stir together the parmesan cheese and mayonnaise
stir in artichoke hearts
spread mixture on dough , leaving 1 / 2 inch on each side
sprinkle with sweet pepper
beginning at one long end , roll up dough
moisten and pinch edges to seal
spray a baking sheet with non-stick coating
place roll on baking sheet
bake in a 350 oven for 30 minutes , or till golden brown
let cool for a few minutes before slicing
best to serve with forks
artichoke salad
1
place artichoke hearts into the pan , drizzle with some olive oil and roast them in the oven for about 20-25 minutes
2
sprinkle salt and pepper on the chicken breasts and grill or pan roast them , let them cool down little bit and then slice into bite size pieces
3
cut cherry tomatoes into halves
4
slice the peppers into stripes
5
chop celery sticks into small cubes
6
cut mozzarella into 1 inch size pieces
7
mix all the ingredients in the large bowl , add capers , salt , pepper and pesto , stir well and let it sit for about 30 minutes in the fridge so that every ingredient absorbs the flavor
basil pesto
1 clove of garlic
7-8 pcs of basil
cup of olive oil
1 table spoon of viniger
lemon juice
cup of pine nuts or walnuts
salt , pepper
preparation
chop garlic and basil roughly and place them in the food processor
add walnuts and keep processing
add lemon juice , vinegar , oil , salt and pepper
after all ingredients are well incorporated and mixed , turn the food processor off and check the taste
if you are happy with the taste , toss pesto over the salad mix and let it sit for about 30 minutes to incorporate the flavor
artichoke salad with oranges
fill a large pan with water and bring to a boil
add the artichokes and half of the lemon to the pan
cover and cook the artichokes until they are barely tender , about 20 to 25 minutes
drain and set aside to cool
when artichokes are cool enough to handle pull off the leaves and cut out the fuzzy chokes
slice the hearts into bite size wedges and squeeze the other half of lemon over the hearts , set aside
peel and section the oranges discarding the seeds and white pith in a large bowl
when ready to serve , alternate orange sections and artichoke wedges on individual plates
garnish with radish slices , olives and a mixture of the olive oil and lemon juice that will be drizzled over the salad
sprinkle with paprika and salt , serve immediately
artichoke salsa
in a medium bowl , mix together the artichoke hearts , tomatoes , onion , olives , garlic , salt , and pepper
serve chilled , or at room temperature , with tortilla chips
artichoke sauce with linguini
cook oil , butter , flour , chicken broth until it thickens, add garlic , artichoke hearts , lemon juice , and cheese, continue cooking until flavors blend, ad capers and parsley, toss with linguini cooked al dente, top pasta dishes with small sliced black olives
artichoke saute
separate garlic cloves from head and drop in boiling water for 1 minute to loosen skins
remove skins and slice in half lengthwise
heat oil in a large skillet over medium high heat
add garlic , artichoke hearts , onion and lemon juice
saut until onions are tender
season with salt pepper & thyme
add butter , cover& simmer for 5 minutes , stirring occasionally
add vinegar and cook for an additional 3 minutes
sprinkle with fresh parsley
artichoke saute
saute' onion , carrot and 1 / 4 tsp salt for a few minutes, add artichokes , rest of salt and cook until onion is soft, add remaining ingredients and cook about 5 minutes
artichoke shrimp linguine
cook the linguine according to package directions
meanwhile , in a large saucepan , saute the red pepper , garlic and onion in oil and butter until vegetables are crisp-tender
add the shrimp
saute until shrimp turns pink
stir in the remaining ingredients , heat through
drain linguine
serve with shrimp mixture
artichoke souffle pie
fit unbaked pie crust into a 10" pie plate
heat oven to 400f
do not prick the pie crust but bake for 10 minutes or until lightly browned , remove pie crust& lower oven temp to 300 degrees f
in a saucepan melt the butter
blend in the flour , dill weed , salt and pepper
stir in the milk , stir constantly until the mixture boils and thickens and remove from heat
add cheese , stir the mixture until the cheese has melted
set aside
in a skillet with a tbsp butter saute the artichoke hearts , green onions and pimiento until the onions are wilted
in a large bowl beat the egg whites and cream of tartar until stiff peaks form in a small bowl beat the yolks until they are lemon colored
gradually beat the cheese mixture into the egg yolks
pour the egg yolk mixture over the egg whites and fold together gently
spoon artichoke mixture into the pie shell
pour souffle over the artichokes
bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color
serve at once with chicken parmesan sauce
artichoke soup
saute leeks , garlic and potato in olive oil
season with salt and pepper and cook about 7 minutes till tender
add artichokes and chicken stock and cook till everything is very soft , about 20minutes
puree mixture and add cream , lemon juice and hot sauce
add more chicken stock if necessary to thin soup
serve immediately or let cool and serve later
you may need to add more chicken stock if you dont serve immediately as soup will tighten as it sits
artichoke soup for one
bring the stock , scallion , and lemon juice to a boil over high heat, add the remaining ingredients and return to the boil , stirring occasionally
artichoke spinach casserole
in a large skillet , cook mushrooms and broth over medium heat until tender , about 3 minutes
remove mushrooms with a slotted spoon and set aside
whisk flour and milk until smooth
add to skillet
bring to a boil
cook and stir for 2 minutes
remove from the heat
stir in spinach , tomatoes and mushrooms
place half of the artichoke in an ungreased 13-in
x 9-in
x 2-inch baking dish
top with half of the spinach mixture
repeat layers
combine sour cream , mayonnaise , lemon juice , garlic powder , salt and pepper
dollop over casserole
sprinkle with paprika if desired
bake , uncovered , at 350 for 25-30 minutes or until bubbly
yield: 12-14 servings
artichoke spinach dip
preheat the oved at 350 degrees
butter a 1 1 / 2 quart casserole dish
place the artichoke hearts in the boel of a food processor and process until chopped
cook spinach according to package instructions , drain well and squeeze to remove excess
combine all ingredients
transfer to the prepared casserole and bake until bubbly , about 35 minutes
serve hot , preferably in a chafing dish with a warmer
serve with pita chips or triskets
artichoke spinach dip from olive garden
cracker , chips or toasted -bread boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender , about 10 minute
drain
heat cream cheese in small bowl in microwave set on high for 1 minute
add spinach and artichoke hearts to the cream cheese and stir well
add remaining ingredients to the cream cheese and combine
serve hot
artichoke spinach frittata
drain artichoke hearts , reserving 1 tb oil, saute onion several minutes in reserved oil then add spinach until wilted, in large bowl , whisk eggs , crackers , seasonings and cheeses, stir in onion-spinach mixture and artichokes, pour evenly into 1-1 / 2- 2 quart pan sprayed with pam, bake at 325-350 1 hour or until center is set and top is lightly browned, serve warm or at room temperature
artichoke spinach hummus
mix all ingredients except for spinach in food processor or blender until smooth
stir finely chopped spinach into mixture
this will thicken after refrigeration , and is good for at least 2 weeks in the refrigerator
i serve with reduced-fat triscuits for a high fiber lunch
artichoke spinach lasagna
preheat oven to 350 degrees f
spray a 9x13 inch baking dish with cooking spray
bring a large pot of lightly salted water to a boil
add noodles and cook for 8 to 10 minutes or until al dente
drain
spray a large skillet with cooking spray and heat on medium-high
saute onion and garlic for 3 minutes , or until onion is tender-crisp
stir in broth and rosemary
bring to a boil
stir in artichoke hearts and spinach
reduce heat , cover and simmer 5 minutes
stir in pasta sauce
spread 1 / 4 of the artichoke mixture in the bottom of the prepared baking dish
top with 3 cooked noodles
sprinkle 3 / 4 cup mozzarella cheese over noodles
repeat layers 2 more times , ending with artichoke mixture and mozzarella cheese
sprinkle crumbled feta on top
bake , covered , for 40 minutes
uncover , and bake 15 minutes more , or until hot and bubbly
let stand 10 minutes before cutting
to freeze: bake , cool , wrap well , and label
freeze up to 2 months
to serve , defrost overnight and then bake until warmed through , or bake from frozen for 1 hour and a half
artichoke spinach salad
combine first 7 ingredients in a large bowl, for dressing , combine vinegar , sugar , salt , mustard , and onion in a blender, cover and process until smooth, while processing , gradually add oil in a steady stream, drizzle over salad, gently toss to coat, refrigerate leftover dressing
artichoke spinach soup
in a pot , put spinach and artichokes with vegetable stock , bring to a boil
meanwhile , in a skillet , melt butter and saut onion , add it to vegetable stock
slowly whisk mushroom soup into mixture
then slowly whisk in half and half
you may add a small additional amount of half and half if it is to thick
when the soup is made to your desired consistency , remove from heat and add salt and pepper if desired
serve in a soup bowl and top with feta cheese just before serving
artichoke spinach strata
start preparation either the night or morning before
spray a 9 x 13 rectangular glass baking pan with cooking spray
place 7 ounces of freshly washed baby spinach in a microwave safe bowl , cover and cook for 5 minutes on high until wilted
drain in colander in your sink and let cool
then coarsely chop
drain jar of artichoke hearts but do not rinse
chop into small pieces
mix the milk and wine in a shallow bowl
tear the bread into medium pieces and dip a few pieces at a time into the milk mixture
gently squeeze as much liquid as possible from the bread without tearing it
do not let the bread soak
dip and squeeze as quickly as possible or the bread will disintegrate ! spread the prepared bread in the 9 x 13 pan
continue dip , squeeze and spread until all the bread is distributed nicely around the pan
reserve any leftover milk mixture
sprinkle the prepared spinach and artichokes on the bread distributing evenly
push the vegetables into the bread mixture
beat 6 large eggs and mix with remaining milk & wine mixture
add oregano and beat well
pour over the bread & vegetable mixture in the pan
sprinkle the asiago cheese on top of the strata
cover the pan with plastic wrap and refrigerate
preheat oven to 350 degrees f
remove plastic wrap and bake uncovered until puffy and browned , 45 minutes to 1 hour
serve immediately
artichoke squares
preheat oven to 325, drain artichokes and pat dry, use some of the drained oil to saute onion in frying pan , until onion is tender, chop artichokes, beat eggs, add crushed crackers and seasonings, stir in cheese , artichokes and onion, pour into greased 7 x 11-inch greased pan, bake at 325 for 30 minutes or until set, cool and cut into squares, serve as finger food
artichoke stuffed chicken breasts
in a saute pan , cook oil , thyme , and pepper flakes over med-high heat for 1-2 minutes
drain , rinse , and coarsely chop artichoke heats and add them to the saute pan along with the garlic , salt and pepper and cook 3-4 min more
remove from heat stir in goat cheese , tomato and basil
mix evenly and allow to cool to room temperature
between 2 sheets of plastic wrap , pound chicken breast to 1 / 4 in thick
place breasts skin side down and spread 1 / 4 of the stuffing over each breast , fold breasts in half and hold closed with toothpicks
brush or spray with olive oil , season with kosher salt and pepper , and grill over med heat until cheese melts and chicken is fully cooked