formido/recipes-20k huggingface dataset:
asparagus mushroom primavera
snap off and discard woody base of fresh asparagus
rinse
bias-slice asparagus into 1 1 / 2 inch pieces
set aside
cook pasta according to package directions
meanwhile , heat oil in a large skillet over medium heat
add garlic and black pepper
cook and stir for 30 seconds
add asparagus , mushrooms , chicken broth or wine , and 1 / 4 t salt
bring to boiling
reduce heat
cook , uncovered , for 4 minutes or until asparagus is crisp-tender , stirring occasionally
remove from heat
stir in butter
drain pasta
add pasta to vegetables in skillet
toss gently to combine
garnish with basil and crushed red pepper
asparagus mushroom saute
to prepare asparagus , snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces
heat olive oil in a large skillet over medium-high heat until glistening
add all ingredients to skillet
toss to combine
cover skillet and saute for 8-10 minutes , stirring occasionally , until asparagus and mushrooms are tender
serve immediately
asparagus mushroom leek saut
saut bacon
set aside
reserve 1 tablespoon bacon fat
add olive oil
clean , stem and slice mushrooms
clean leeks , slice into small slices , separating the rings
discard the dark green end
saut mushrooms and leeks in bacon fat / olive oil until mushrooms are slightly done
don't overcook
cut asparagus into bite size pieces , discarding the tough ends
blanch asparagus in hot boiling water until slightly crunchy
dont overcook
combine asparagus , bacon , mushrooms and leeks in fry pan
add salt / pepper
sprinkle with parmesan cheese
serve warm
enjoy
asparagus nut stir fry
in a skillet or wok , stir-fry asparagus in oil until crisp-tender
remove and keep warm
in the same skillet , stir-fry red pepper , walnuts , ginger , garlic , and pepper flakes for 2 minutes or until red pepper is crisp-tender
stir in water , soy sauce , sugar , and salt
heat through
add asparagus
stir to coat
asparagus parmesan bake
set oven to 350 degrees
butter a 13 x 9-inch baking dish
place the fresh asparagus in a pot of water
bring to a boil , and boil for about 3-4 minutes , plunge into ice water or very cold water then drain well
arrange the asparagus into the bottom of prepared baking dish
in a saucepan melt butter oven medium heat
whisk in flour and cayenne until smooth , whisking constantly for 1 minute
slowly add in half and half , whisking and cooking until thickened
add in 1 / 2 cup parmesan cheese , season with salt and pepper
pour the cheese sauce evenly over the asparagus in the dish
in a bowl stir the soft breadcrumbs with melted butter , 1 / 4 cup parmesan cheese and paprika
toss to combine , then sprinkle evenly over the casserole
bake uncovered for about 25-30 minutes
asparagus pesto lasagna
preheat oven 350f
whisk flour and 1 / 2 cup milk in saucepan until smooth
gradually whisk remaining milk
bring to a boil over medium heat , whisking constantly and boil 1 minute or until thickened remove from heat
stir in pesto , parmesan , salt and pepper
reserve 1 cup white sauce
warm oil in non-stick skillet over medium-high heat
add chopped asparagus and cook stirring often , 5 minutes or until tender
add garlic to skillet
cook , stirring 1 minute
add salt and pepper to taste
remove from heat
coat 13x9-inch baking dish with cooking spray
place layer of noodles in dish , overlapping slightly
layer with half cooked asparagus , 3 / 4 cup fontina and half sauce
add another layer of pasta , remaining cooked asparagus and 3 / 4 cup fontina
top with layer of noddles and with reserved cup of sauce
arrange reserved asparagus
bake , uncovered 35-40 minutes or until golden
let stand 10 minutes and then serve with grated cheeses
asparagus prosciutto rolls
combine the olive oil , vinegar , mustard , and garlic in a bowl, whisk well, stir in the chives and salt and pepper, sread each piece of prosciutto with 1 / 2 tablespoon of cheese, roll 3 stalks of asparagus in each half of prosciutto, top with vinaigrette, serve at room temperature
asparagus sour cream muffins
toss asparagus with 1 tbs of the oil in a baking dish
roast in the oven at 200c / 400f for about 10 minutes
let cool slightly , then cut asparagus into pieces
combine flour , baking powder , salt and pepper in a big bowl
make a well in the centre
in a second bowl beat eggs lightly
add sour cream and remaining oil
pour into the well and mix until dry ingredients are just moistened
fold in asparagus
fill dough into prepared muffin tins
if you like sprinkle with grated cheese
bake in the preheated oven at 200c / 400f for 20 minutes or until slightly browned and tester comes out clean
asparagus spinach dip  vegan
preheat a large pan over medium heat
saute the garlic in the oil for about a minute or until fragrant
add the asparagus and water , cover , and bring to a boil
reduce heat to medium or medium-high and let simmer for about 5 minutes , until the asparagus is bright green
add the spinach
once all the spinach has wilted , cook uncovered for about 5 minutes
meanwhile , put the cashew , capers , salt , and pepper in a food processor , and blend until cashews are small , coarse crumbs
scrape down the sides to make sure you get everything
when the spinach is cooked , add the veggies to the food processor , making sure to include all the garlic and any remaining liquid
puree until relatively smooth
add the lemon juice and adjust the seasonings if necessary
transfer to a container with a lid and refrigerate for a few hours
serve with crackers , pretzel sticks , crudites , bread , etc
the sky's the limit
i think it would even make a good sauce for pasta
asparagus spring pea pasta
bring large pot of water to a boil
add salt
add asparagus and cook until crisp-tender , about 3 minutes
transfer with a slotted spoon to a bowl of ice and cold water
bring water in pot back to a boil
add snow peas and cook just until tender , about 1 minute
transfer with slotted spoon to bowl of ice and cold water
repeat with sugar snap peas
reserve cooking liquid in pot
when vegetables are cool , drain in a colander , set aside
bring cooking liquid in pot back to a boil
stir in pasta and cook until al dente , about 8 minutes
reserve 1 cup cooking liquid , then drain pasta
diagonally cut asparagus into 1 / 4-inch thick slices
transfer half of asparagus to a food processor
diagonally cut half of the snow peas and sugar snap peas in half
add cut snow and sugar snap peas to food processor with half of green peas
add 6 t reserved cooking liquid , the parmigiano-reggiano , zest , garlic , juice and oil
season with salt and pepper
process until smooth
combine with remaining vegetables in a saucepan
heat over low heat until warm , for sauce
transfer sauce , pasta and 1 / 4 cup cooking liquid to a large serving bowl
toss until coated well , adding additional cooking liquid , 2 t at a time , if too thick
salt and pepper to taste
top each serving with prosciutto , chives and a dollop of ricotta
sprinkle with pepper , if desired
asparagus stuffed chicken cordon bleu with a creamy wine sauce
preheat oven to 350 degrees f
wash the chicken and pat dry with paper towels
place between 2 pieces of waxed paper
pound with the flat side of a wooden mallet to about 1 / 4-inch thickness
snap off tough bottoms of asparagus
place in boiling water and cover for 1 minute
shock in cold water , drain and pat dry
set aside
prepare stuffing mix as directed on package
set aside
in a small mixing bowl , combine the salt , pepper , butter , mustard , garlic and wine
lay out the chicken breasts , brush the inside of each chicken breast with the melted butter mixture
place 3 asparagus spears on the buttered side of the chicken breast , and 1 slice each of ham and swiss cheese
starting from the narrow end , roll each chicken breast up tightly to enclose the filling
brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs
place the rolls in a 13x9-inch greased baking dish , seam side down , and top with the prepared stuffing
bake for 40 minutes , or until the chicken is browned and juices run clear
meanwhile , prepare the sauce that will accompany this delicious dish
white wine sauce:
over low heat , melt the butter in a medium-size saucepan , add the shallots
cook 7 to 8 minutes , stirring occasionally
add the cream , wine , flour , salt , pepper , onion powder , and parsley
stir all together bring to a boil
reduce heat to low and simmer until the sauce is thickened
asparagus stuffed portabella mushrooms
preheat oven to 400 degrees f, gently gut gills from mushroom caps with a spoon and cut off stems, rinse each cap thoroughly under cold water and pat tops dry with paper towel, coarsely chop stems and set aside, brush 2 teaspoons of the oil over mushroom caps, place oiled sides down on a 15"x10" jelly roll pan or baking sheet, heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat, add asparagus , shallots , garlic and chopped mushroom stems, cook 5 to 6 minutes or until vegetables are crisp-tender , stirring occasionally, remove from heat, stir in tomato , salt and pepper, spoon mixture into mushroom caps, combine bread crumbs and cheese, sprinkle evenly over mushrooms, sprinkle parsley flakes and a bit of olive oil over bread crumbs, bake 10 to 12 minutes or until hot and crumbs are golden brown
asparagus swiss souffle
preheat oven to 325f spray a 1-1 / 2 quart souffle dish with nonstick cooking spray
in a large saucepan , melt the butter over medium heat , add the onion and saute for 5 minutes or until soft
stir in the flour , salt and pepper and cook for 2 minutes or until bubbly
add the milk and cook , stirring constantly , for 5 minutes or until the sauce thickens
add the cheese and stir until melted
in a small bowl , whisk the egg substitute
whisk in a little of the hot cheese sauce , then return this egg mixture to the saucepan and whisk until well blended
remove from the heat and fold in the drained asparagus
in a medium-sized bowl , using an electric mixer set on high , beat the egg whites until stiff peaks form
fold the hot cheese sauce into the whites , then spoon into the souffle dish
place the souffle on a baking sheet and bake for 50 mintues or until golden brown and puffy
asparagus tofu noodle stir fry
in a small bowl , combine the scallions , garlic , ginger , soy sauce , red pepper , lemon juice , sesame oil , water , sugar or honey , and salt
stir in the tofu
cover and let stand for at least 15 minutes
cook the noodles in plenty of boiling , salted water until tender
drain , rinse in warm water , and drain again
place a large wok over medium heat and wait a minute or two
add 2 tablespoons peanut or canola oil , then turn up the heat
add the asparagus and mushrooms , and stir-fry for several minutes until the asparagus is just tender
add the drained noodles and stir-fry for about 3 more minutes , keeping the heat high
pour in the entire bowlful of marinade-plus-tofu
cook and stir another 3 minutes or so , or until the sauce is well distributed and everything is heated through
serve immediately , topped with toasted sesame seeds and / or cashews
asparagus water chestnut casserole
place asparagus in bottom of a baking dish, top with water chestnuts and soup, top with buttered bread crumbs and bake at 350 degrees f, for 25 minutes
aspargus with tarragon sherry vinagarette
steam asparagus on a steamer rack set over boiling water , covered , until just tender , 3 to 5 minutes
transfer to a bowl of ice water to stop cooking
drain well and pat dry with paper towels
whisk together vinegar , shallot , mustard , salt , and pepper in a small bowl a add oil in a slow stream , whisking until emulsified
whisk in tarragon
halve egg and force each half through a coarse sieve into a bowl
toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates
spoon remaining dressing over asparagus and top with egg
aspen sugar daddy
shake vodka , amarula , cointreau , and juice with ice, rim a martini glass with pomegranate concentrate and sugar, garnish with lime wedge
asperge violette  violet asparagus with hollandaise sauce
asparagus: trim the woody ends off the asparagus spears
one of the best ways to cook asparagus is to steam it upright in a small amount of water
this way , the delicate
use a tall , lidded pot , or a double boiler
there are also special asparagus cookers designed for this purpose
or , you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet
to handle the asparagus easily , tie the spears into bundles of 10 with kitchen string
add 2" of water to the pot , bring to a rapid boil , then cover
cooking time: five to eight minutes , depending on the thickness of the spears
hollandaise sauce: melt the butter slowly in a medium-sized saucepan
once the butter has melted , remove the pan from the heat and leave to one side
in a small mixing bowl , whisk together the egg yolks
whilst continuing to whisk , add the lemon juice , salt and pepper to the beaten egg yolks
next , very slowly to begin with , whisk in the melted butter and the 2 tbsp of water
continue to whisk constantly
return the mixture to the saucepan , heat over a very low heat , still whisking all the time until the sauce thickens
serve immediately or keep warm for up to 30 minutes before serving
arrange the asparagus spears on a plate - add a knob of butter to them , and serve the little hollandaise sauce in individual bowls for dipping
you can add fresh violets and a lemon wedge if you wish
serve with crusty bread and chilled white wine
these amounts serve 4 people as a starter and 2 to 3 people as a main meal
aspetsa  greek isles seasoning
combine all ingredients, this will keep up to 6 months in a sealed jar in a cool dark place
asphodel bread
sift mix , sugar and salt in a large bowl
soften yeast in the warm milk
beat eggs thoroughly with the cream of tartar
combine milk and egg mixtures and pour into the rest of the ingredients , stirring until thoroughly mixed
set aside in a warm place , covering the top of the bowl with a damp towel
when the batter has expanded to double its original size , stir it down and fill oiled loaf pans half-full
let the batter double in size again , in the loaf pans , then bake at 350f for 30 minutes
once the bread is made , it can be wrapped in foil and frozen for reheating as needed--keeps very well
aspic for pates   terrines
pour 1 cup of broth in a saucepan& sprinkle the gelatin on top
let it sit for 5 minutes
heat until the gelatin has melted
in another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids
chill until syrupy and almost settled
assam spicy shrimp
marinating: break tamarind apart , place in a small saucepan with water
simmer , covered , for about 10 minutes or until pasty coating separates from seeds
press through a sieve or food mill to extract all pulp and soupy liquid
discard seeds
rinse shrimps thoroughly , pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid , the oyster sauce and hot chili sauce
cooking: meanwhile , cut young ginger into toothpick-sized slivers
if using mature ginger , peel and sliver
peel and sliver garlic
place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors
pell and cut red onions into wedges
combine oyster , soy and chili sauces with blachan
stir into remaining tamarind liquid
heat a large wok over high heat
when a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil
swirl up sides of wok , and when just at smoking point , dump in ginger and garlic
stir fry until golden , about 3 to 4 minutes
adding more oil as needed , stir frey shrimp in batches until orange red , about 3 minutes
pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells , about 8 minutes
mix in sugar and onion wedges , taste to adjust seasoning , sweetening and spiciness
assamee chicken
heat the ghee and fry all of the spiceswith the garlic, add the chicken and brown all over, add the onion and cook over low heat for 20 minutes, stir in the stock and simmer 1 hour or till meat is tender, serve
assault with a deadly breath garlic chicken
preheat the oven to 375f
break the heads of garlic into cloves and cut the
do not peel the cloves
butter a casserole dish or deep baking pan and distribute the garlic evenly over the bottom
clean up the chicken and put it in the baking pan , breast side up , on top of the garlic
salt and pepper the outside of the chicken and sprinkle the sugar inside the chicken
sprinkle 1 tablespoons of herbes provencales under the breast skin and 1 / 4 teaspoons inside the chicken
cut about half a stick of butter into slices and distribute these over and around the chicken
put in oven uncovered
baste after 20 minutes , then every 10 minutes thereafter
take out of the oven after 1 hour and let sit for 5 minutes
cut up the chicken
take the carcass out of the pan and retrieve the garlic
serve the chicken with the garlic and drizzle with the accumulated gravy / chicken juice
eat and steer clear of children , the elderly and small , vulnerable animals for 24 hours
assorted kebabs
soak 12-inch bamboo skewers in water for at least 30 minutes
prepare a plastic freezer bag or bags for each type of kebab being prepared
beef and lamb should marinate about 4 hours
chicken and shrimp marinates about 2 hours
swordfish 20 minutes
add marinade and seal while removing as much air as possible
thread each skewer with one kind of vegetable or meat , facing the same way , for even cooking
can be refrigerated for up to one day at this point
bring to room temperature before grilling
marinade used for the veggies can be reused or add a little oil to make a salad dressing ! meat marinades must be discarded
prepare a medium hot grill for direct heat cooking
wipe kebab with paper towel , then spray food with cooking spray to prevent sticking
cook chicken , beef , and lamb 10 - 12 minutes
vegetables 8 to 10 minutes
swordfish 6 - 8 minutes
shrimp 4 - 5 minutes , turning frequently
remove from skewers and serve
if serving several different kebabs , arrange in rows on platter
assorted polish canapes
ham canaps
thinly spread bread with butter , top with a thin slice of ham the size of the bread and cover with a small slice of tomato , cucumber or radish
roast meat canaps
thinly spread bread with plain , mustard or horseradish flavored butter
top with a thin slice of cold roast beef , roast pork , roast turkey or chicken
garnish with a small tomato wedge and strip of green pepper plus a dollop of mayonnaise , or with a dab of whole-style cranberry sauce and a sprig of parsley
smoked salmon canaps
thinly spread bread with dill butter , top with a piece of lettuce , a slice of smoked salmon , a small wedge of peeled lemon and a radish slice
egg canaps
thinly butter bread with plain , dill or garden-green butter , top with a hard boiled egg slice , decorate with a splotch of mayonnaise and a small thin radish slice stuck in the mayonnaise
sprinkle with chopped chives and dust with paprika
yellow cheese canaps
cover bread thinly with plain or mustard flavored butter , a slice of yellow cheese , garnish with a strip of green pepper and / or radish and dust with paprika
assyrian chicken and potatoes with yellow rice
mix turmeric , cinnamon , cumin , salt , paprika , and parsley together, rub mixture all over chicken, saute onion in butter and oil, l add garlic, brown chicken, take out put in a casserole dish, add cooked potatoes and cook until lightly browned, put potatoes in casserole dish over chicken, cover with foil, bake at 375 degrees fahrenheit for 40 minutes, uncover, bake another 20 minutes, start rice when you uncover chicken, heat oil, add rinsed rice and turmeric, fry until puffed not burned, add boiling water, bring to a boil, cover, cook 20 minutes, serve under chicken, bake, cover
asti hawaiian punch slush
mix first five ingredients together and freeze, fill glasses 2 / 3 cup full with slush and add 7 up
astonishingly easy  yeasty  bisquick pizza dough
mix biscuit mix and yeast
add warm water until it reaches about the consistency of cake batter
add wheat flour until a firm dough is formed
pat or roll out into desired crust shape , using olive oil as desired to prevent sticking
top as desired and bake at around 400 degrees until done , time of course will depend on how thick you make it but 20 minutes is a good estimate
astoria
in a shaker , put all the ingredients with ice, shake and pour in a glass, garnish with an orange slice, you may add more grapefruit juice if you find it too strong, that's what i did
astoria frosting
in a small saucepan , mix milk , flour and salt until smooth, place over low heat and cook , stirring constantly until thickened, remove from heat and cool, cream butter and sugar until very light and fluffy , about 5 minutes, gradually beat in cooled flour mixture until smooth, beat in vanilla, frosts one cake
astragalus vegetable soup  detox soup
wash the broccoli and cut into little florets
wash the mushrooms and cut in half
wash the tomato , remove the skin by scoring the skin with a knife and blanch the tomato with hot water and cold water
the skin should shrink from the fruit making it easy to remove
cut the fruit into quarters
bring the astragalus and water to boil
lower the heat and cook for 10 minutes
strain off the root and keep the broth then add the rest of the ingredients to the broth
add the tomato and mushrooms and cook a further 15 minutes
lastly , add the broccoli , turn up the heat and cook till broccoli is done
add salt to taste
astronaut  alcoholic drink
pour the vodka , light rum and dark rum into a cocktail shaker half-filled with ice cubes
shake well , and strain into a highball glass filled with ice cubes
add sprite and a splash of pineapple juice
add a twist of lime , and serve
at home bowls  a la kfc
in a large pot , boil 6-8 cups water
cut potatoes into cubes , add to boiling water
boil potatoes until soft
drain potatoes , add milk and use electric beaters to 'mash' the potatoes
prepare brown gravy according to package instructions
heat popcorn chicken in toaster oven , oven or microwave
layer: 1 cup mashed potatoes , 1 / 8 cup corn , 1 / 8 cup cheese , 10-12 pieces of popcorn chicken , gravy as desired
at home cappuccino
place milk in 2-cup glass measuring cup, heat in saucepan on stovetop until hot but not boiling, place hot milk and sugar in a blender container, cover with a vented lid and blend until frothy , about 1 minute, to serve , divide coffee among 4 cups, top each with frothy milk, sprinkle with cinnamon or grated chocolate, sip and enjoy !
ataif    atayif bil ishta    arab pancakes filled with cream
to make the filling:
mix corn flour gradually with milk and sugar then bring it to boil in a medium sized , heavy bottomed pan
stir continually until the mixture thickens , add the remaining ingredients & remove from heat
spoon mixture into a bowl & refrigerate until cold
to make the dough:
mix all the ingredients and allow to sit for 30-40 minutes
ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased , hot frying pan / skillet & cook until full of bubbles - only cook one side
after cooking all of the pancakes , let them cool a little
to assemble , gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed
using a piping bag , fill each pancake with the cooled cream , before dipping the open ends in the chopped pistachios