formido/recipes-20k huggingface dataset:
aepfelkratzet  apple scramble
combine the flour , eggs , milk , and a bit of sugar and salt , and stir into a smooth dough
in a skillet , melt the butter and lightly saute the apples
pour the dough over the apples
cover skillet with a lid and bring to a simmer over medium-high heat
once you see steam escaping the skillet , reduce heat to medium-low , and continue cooking for 10 minutes
do not lift the lid during this time ! remove from heat and allow to stand with the lid on for 15 minutes before serving
this should be enough time to cook the dough
dust with sugar , and serve
aesop s fabled chicken
in a bowl , mix peanut butter , melted butter and juice
to make it easier to mix with juice , peanut butter and butter may be put in microwave at low temperature to soften
add chicken , cover and refrigerate at least 1 hour , turning once
in a shallow bowl , mix the cornflake crumbs , ginger , salt and pepper
remove the chicken from the marinade and reserve remaining marinade
coat the chicken in the dry mixture and place on rack of a baking pan
drizzle chicken with remaining marinade
bake in a preheated oven at 350 degrees for 1 hour or until chicken is done
afelia  pork in coriander   wine
season the pork cubes with the salt , and pepper
combine the coriander seeds with the wine in a large dish , add pork , and cover
refrigerate for 2-4 hours , stirring once or twice
heat oil in a large enough pot
using a slotted spoon , remove pork from the wine marinade , and reserve the marinade
brown pork , turning frequently , until well browned on all sides , about 10 minutes
add reserved marinade back into pot
add enough water to just cover the meat
bring to a boil
reduce heat , cover pot , and simmer 30-45 minutes , until meat is fork tender and most of the liquid has evaporated
taste , and re season with more salt and pepper , if desired
affogate al caffe
put two balls of ice cream in each of the four cups
make the coffees and then pour them over the ice cream
eat immediately , served with biscotti or another type of light cookie on the side
affogato
put the scoop of ice cream in a pretty glass , bowl or coffee cup, combine the hot espresso with the brandy and sugar and pour over ice cream, serve immediately
affogato latino
chill 4 medium heat-proof glasses in the freezer, scoop 1 / 2 cup of ice cream into each chilled glass and top with 2 t of liqueur, pour the hot espresso over the ice cream and serve immediately !
affogato mocha
divide ice cream among 4 dessert bowls or coffee cups
spoon 2 tablespoons each of chocolate , espresso and rum over the ice cream and serve immediately
affordable basic restaurant style tomato and macaroni soup
in a medium saucepan, bring salted water , onion and pasta to a boil, boil approximately 8 minutes till pasta and onion are cooked, stirring occasionally to ensure pasta does not stick to the bottom of the pan, do not drain, add tomato juice and bring back to a slow boil for about another 2 minutes
affordable meatloaf
preheat oven to 375f mix oats , 1 / 2 of the ketchup and egg in a large bowl until blended
add meat and vegetables
mix lightly
shape into loaf
place on broiler pan lined with foil
brush with remaining ketchup
bake 45 minutes or until cooked through
afghan   style chicken  murgh
1
set a yogurt strainer , or regular strainer lined with a double layer of dampened cheesecloth , over a bowl
add the yogurt to the strainer and let drain , in the refrigerator , for 4 to 6 hours
2
remove the drained yogurt from the refrigerator and discard the liquid
transfer the yogurt to a large nonreactive bowl
add the garlic , ginger , onion , lemon juice , cayenne , salt , black pepper , and cumin seeds and whisk to blend
set aside while you prepare the chicken
3
remove and discard the skin from the chicken pieces , then rinse the pieces under cold running water
drain and blot dry with paper towels
make 2 or 3 deep slashes , to the bone , in each piece
add the chicken to the marinade in the bowl and turn the pieces to coat
cover and let marinate , in the refrigerator , for 4 to 6 hours
4
preheat the grill to high
5
when ready to grill , oil the grill grate
remove the chicken from the marinade and arrange on the hot grate
grill , turning with tongs , until nicely browned on the outside and the juices run clear when the
6
transfer the chicken to serving plates or a platter and serve immediately , garnished with onion , tomato , cucumber , and radish slices and lemon wedges
afghan ambrosia   haf miwah
pour boiling water over pistachios , almonds and walnuts, let sit for five minutes to loosen their skins, drain and set aside to cool, when cool , rub off skins in a tea towel, rinse raisins and apricots, place all ingredients in a large saucepan and cover with water, bring to a boil , stirring, take off heat and let cool, store in the refrigerator until you are ready to eat
afghan biscuits
cream butter and sugar it said 200 grams butter which is 7 / 8 of a cup so short your butter a little
sift in flour and cocoa powder
fold in corn flakes
pam your baking sheet drop by teaspoons bake 350 for 10 minutes
when cool frost and put on one walnut half or almonds i saw both nuts used
afghan dressing  or dip
mix all ingredients thoroughly in blender or food processor, chill before serving, store refrigerated , tightly covered
afghan eggs and tomato  tukhum bonjan or agay bonjan
fry tomatoes on medium heat until softened , then add onion and fry until translucent
add eggs and mix around a bit so its like a scrambled egg , and leave on heat until cooked
add salt , pepper , and even dried mint as seasoning
serve eggs with warm afghan bread , and sweet sheer-chai drink
afghan kabuli pulao
earlier in the day: place the rice in a large colander and run cold water over it to rinse it well
now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours
pour 1 / 6 cup of sugar into a large , hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes
add 1 cup of the reserved lamb stock , the rawspicebars afghan pulao spices , salt and pepper to taste , if needed
bring to a boil , remove from heat and set aside
drain the soaked rice
then , following the cooking directions on the package , boil it until just soft
drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated
using a frying pan , heat 1 tablespoon of oil over medium-high heat
add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy
add the raisins and cook for another minute
remove from heat and set aside
with the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape
drizzle rice with olive oil
now , top the rice with the carrot mixture and the prepared lamb
cover with a tea towel and the lid of the pan
make sure the towel is under the lid so it doesnt burn
now turn the heat to high and cook the rice mixture for 5 minutes
reduce the heat to low and cook for another 10 minutes
remove from heat and keep it covered for 10 more minutes
to serve , cover a large platter with a layer of the rice , spoon the lamb over it , and then all the remaining rice
top with the carrot mixture and finally with the almonds and pistachios
this serves a large family , as is traditional with afghan communities
afghan meat filled pasta  mantou
to make the yogurt sauce: mix together the 1 cup yogurt , 1 / 2 teaspoons garlic powder and 1 / 4 teaspoons salt
chill until ready to serve
to make the tomato sauce: slice the 1 / 2 yellow onion and boil in a medium-size saucepan with the 1 1 / 2 cups water until tender
drain
in a blender put the cooked onion slices , 8 oz
tomato sauce , 1 1 / 2 teaspoons oil , 1 / 2 teaspoons ground coriander and 1 / 2 teaspoons salt
puree
put into a medium-size saucepan
add the diced carrot and chickpeas and cook the tomato sauce until the carrots are tender
to make the stuffed pasta: in a large frying pan cook the meat , 2 diced onions , green bell pepper , 1 table
garlic powder , 1 table
ground coriander , 2 teaspoons salt , 1 / 2 teaspoons ground black pepper and 1 / 4 teaspoons cayenne
when browned , add 2 cups water and cook until the water evaporates
let cool somewhat
put 1 table
of the meat mixture in the center of a won ton square
wet edges with water
pull 2 opposite corners together in center and firmly seal
do the same with the opposite corners , sealing all together
repeat with remaining filling and won ton wrappers until of it is all used up
oil a metal vegetable steamer and place the filled won tons on it
cover and steam 15-20 minutes
to serve: spread a thin layer of yogurt sauce on each plate
put stuffed pasta on each plate and drizzle a little yogurt over each
drizzle tomato sauce over each pasta
garnish with the dried mint leaves and chopped fresh cilantro
afghan monkey
pour all ingredients over ice , shake and strain into a cocktail glass, top with whipped cream and a cherry
afghan pesto
put the coriander , peanuts , cardamom seeds and lime juice in a blender or food processor and process until chopped and combined
with the motor running , drizzle in olive oil until the mixture has the consistency of a soft paste
chargrill the aubergine slices on both sides on a griddle or chargrill pan until nicely coloured and tender
spread a little of the pesto over the warm aubergine slices and serve
afghan rice pilaf with chicken and yogurt   bor pilau
fry the sliced onion in the oil until soft and golden brown
add the chicken or lamb pieces and fry until golden brown
add the garlic and fry for a minute or two
now add the yogurt , salt , red pepper and ground cilantro
simmer over a medium heat until the meat is tender
meanwhile wash and soak the rice in plenty of water for about 30 minutes
bring 5 cups water to a boil in a large pan and add the rice
bring back to a boil and cook for 2 to 3 minutes , then strain in a colander
take one half of the rice and put in a large pan
add the chicken and its juices
add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it
cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil , then place the pan in a preheated oven at 300f for about 45 minutes
afghan salad dressing
mix all the ingredients, the consistency should be creamy and smooth
afghan spinach appetizer dip
wash the spinach several times to remove any sand , and finely chop
put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan
add the spinach and boil over high heat for five minutes
drain
in a large frying pan , over medium-high heat , put the oil and onion
stir-fry until the onion is tender , adding the garlic the last couple of minutes
add the cooked spinach and cook for 5 more minutes
turn off heat and let cool
in a serving bowl mix together the yogurt , spinach mixture , cayenne , salt , pepper and ground coriander
refrigerate overnight
the mixture needs to sit for a while in the fridge so that the flavors can marry
serve with pita bread or naan
afghan tea   an authentic family recipe
gently 'bruise' the cardamon by smacking with a rolling to open the husk up a little
place the cardamon , milk & tea bags in a pan & slowly simmer for 5 minutes
remove from heat , mix in sugar & pour into cups to serve
afghan tomato  cucumber and onion salad  salata
combine all of the ingredients and toss well, chill, enjoy !
afghani chicken tangri kawabs
clean and wash the chicken legs and make incisions
apply ginger garlic paste and keep aside for 20 minutes
in a separate bowl , mix white pepper , fresh cream , cashewnut paste , egg yolk , chopped green chilli , garam masala and salt
add this marinade to the chicken and refrigerate for 4 1 / 2 hours
heat oven to medium and place chicken legs on a roasting rack
bake chicken for 12 minutes
take out chicken and baste it with ghee / clarified butter and further grill for 8 minutes
turn drumsticks once , midway , while grilling remove , sprinkle with chaat masala and serve hot
afghani chicken with spinach
flour the chicken breasts, sear in olive oil, add onion, saute 2 minutes, add garlic, add turmeric , nutmeg , and cinnamon, cook 1 minute, do not burn, add tomatoes and chicken stock, bake in oven at 350 degrees fahrenheit covered for 1 hour until meat is tender, remove dish from oven, add spinach, stir until wilted, while spinach is wilting , place pine nuts on cookie sheet, roast for 3 minutes in oven, do not burn, cool slightly, add yogurt and lemon juice, add toasted pine nuts to top
afghani cilantro chutney
combine all ingredients in blender or food processor and mix well, allow to marinate for at least 2 hours, the chutney will be somewhat watery, i never use them and prefer the chutney without
afghani inspired spinach dish
pour grapeseed oil in saucepan until it barely covers the bottom, add onions , saute 3 min and add garlic and ginger , saute additional minute, add slightly thawed frozen spinach and all spices, add yogurt occasionally , during the first ten minutes of simmering, simmer , uncovered , 30 minutes , stirring occasionally
afghani lamb and rice dish
preheat oven to 325 degrees
soak saffron threads and set aside
meat: in a large pot in plenty of water add the ground lamb , 2 t
of the onion and salt and pepper
bring to boil and cook meat for about 15-20 minutes or until meat is no longer pink
drain meat and reserve all the cooking liquid
set meat aside
rice: in pan combine the reserved lamb stock , the rice , the saffron threads-straining the threads but including the soaking water , cinnamon , ground cumin , ground coriander and the cardamom powder
cover , bring to boil and simmer 20 minutes or until grains are tender
while the rice is cooking saute the carrots with the sugar on medium heat in a little bit of oil about 5 minutes , being careful not to burn
next add the onion and raisins and saute another 2 or 3 minutes until carrots are slightly tender but still firm , onions are soft and raisins have plumped up
set aside
lightly oil an oven proof casserole dish
spoon half of the carrot mixture on bottom of casserole , followed by part of the meat mixture , then some of the rice , layering the ingredients so that you end up with rice on top
cover and bake about 25 minutes in low oven
remove casserole dish from oven
garnish with the remaining carrot / raisin mixture and fresh cilantro sprigs
season with salt if necessary
afghani meat and fish spice rub
use a mortar and pestle to grind all the ingredients together , or use a spice grinder
store in an airtight container
afghani naan  flatbread
sift the flour with the salt into a large bowl
stir in the yeast
add the vegetable oil , if using , and rub it in wih your hands
gradually add in the warm water and mix with your hands to form a smooth , round , soft dough
knead for 7 to 10 minutes until dough is elastic and smooth
roll dough into several round balls , cover with a damp cloth , and let rest in a warm spot until dough has doubled in size
preheat the oven to 500 degreesf
line a baking tray with aluminum foil and place in the oven to get hot
once the dough has risen , divided into about 4 equal portions
on a lightly floured surface , shape or roll the dough out into an oval 1 / 2 inch thick
wet your hands and use your finger
remove the hot tray from the oven and place a prepared dough on it and bake until golden brown , 8 to 10 minutes being careful not to over cook or burn it
repeat with remaining dough
wrap each bread with a clean tea towel or tin foil to prevent them from drying out
afghani nan khatai cardamom spiced cookies topped with pistacios
preheat the oven to 350 degrees
mix the white flour with the sugar , and crushed cardamon
next , add the oil and mix well
make the dough into two inch round balls and put them on a cookie sheet and bake for 15min , or until lightly browned
sprinkle finely ground pistachios on top of the cookies while they are still hot
let cool before eating
enjoy
afghanistan firnee  almond   cardamom cream pudding
put 2 1 / 2 cups milk in a saucepan , add sugar and a pinch of salt heat slowly , stir to dissolve the sugar , heat until warm
blend the corn startch into the remaining 1 / 2 cup of milk add to the warm milk , stirring constantly
add the almonds keep stirring until the mixture bubbles and thickens- use a whisk if starts to becomes lumpy
add cardamom& saffron , cook on low for 5 minutes- keep at a slow simmer
pour into 6-8 dishes , sprinkle with pistachio nuts arouns the edges
afghans
soften the butter , add sugar and beat to a cream, add the flour and cocoa and lastly the cornflakes, put spoonfuls on a greased oven tray and bake for about 15 minutes at 180 deg c, when cold , ice with chocolate icing and decorate with walnuts on top
african adobo spice mix
in a small bowl combine all the ingredients, store in an appropiately sized container
african adobo rubbed tuna steaks
for the salsa:
in a medium bowl , combine the diced avocados , scallions , peppers , and garlic
in another bowl , whisk together the orange and lime juices , olive oil , and salt and pepper
pour over the avocado mixture and gently toss
refrigerate for 15 minutes
meanwhile , for the cucumbers: mix the sugar and vinegar in a bowl , stirring well
add the cucumbers and allow to marinate for about 15 minutes
to serve , arrange the cucumber in neat slices across each plate
slice the tuna and lay it over the cucumbers
spoon the avocado salsa on top of or around the tuna
spoon a little of the pickling juices around the cucumbers , and serve
for the adobo:
mix all of the ingredients together in a bowl
rub each of the tuna steaks with 1 1 / 2 teaspoons of the oil and sprinkle generously with the adobo
in a nonstick skillet , heat the remaining 2 tablespoons oil until it begins to smoke
sear the tuna on each side for only 1 minute the tuna is served rare
transfer to a plate and set aside
african apricot chicken skewers
in a large bowl , combine chicken pieces , garlic , salt and pepper
set aside
in a medium frying pan , fry onions in oil until golden
stir in coriander , cumin and curry powder
stir to coat onions , then add brown sugar , lemon juice and jam
add 1 / 2 cup water
bring to a boil , stirring constantly
remove from heat
when cool , pour over chicken
add bay leaves and refrigerate overnight
the next day , thread meat with onions and apricots on skewers
grill over coals or broil in oven
while meat grills , remove bay leaves from marinade and transfer it to a heavy pot
bring to a boil and add the cornstarch / water mixture to thicken a bit
serve over rice
african banana coconut bake
heat oven to 375f, cut bananas crosswise into halves, cut each half lengthwise into halves and arrange in greased 9-inch pie plate, dot with margarine or butter and drizzle with orange and lemon juices, sprinkle with brown sugar and coconut, bake until coconut is golden , 8 to 10 minutes
african banana peanut cake
combine flour , baking powder , salt and baking soda
cream softened butter and sugar until light and fluffy
beat in eggs
add dry ingredients alternately with mashed bananas just until combined
stir in cup chopped peanuts
scrape batter into well-greased 9" x 5" loaf pan
sprinkle top evenly with remaining chopped peanuts
bake in 180c oven 60 to 65 minutes or until skewer inserted in center comes out clean
cool in pan on wire rack for 10 minutes
turn out of pan and cool completely
wrap in plastic wrap or foil
cake is best if served next day
african bean soup
melt margarine in large stock pot
add carrots
cook for 5 minutes
add water , black eyed peas , navy beans , green pepper , salt , and crushed red pepper
cook , covered , until ingredients are tender , 1 1 / 2-2 hours
add peanuts , onion powder , basil , and coriander during last 10-15 minutes of cooking
taste to correct seasonings
soup should be thick
african beans
cook dry beans according to instructions on packet
saut onions until they are soft and clear
add tomato paste , coconutcream and seasonings , stirring over a gentle heat until they form a smooth and creamy sauce
drain beans and add to sauce
allow to simmer gently for 15 minutes or so , stirring from time to time
serve on brown or white rice accompanied by a salad
african beans and potatoes
cook beans until tender, add potatoes and celery to beans and cook until potatoes are tender, i cut mine into large cubes and it took about 4 minutes, salt to taste, saute onion until browned, mix in with beans and potatoes
african beef
in a medium bowl , whisk together the creamy peanut butter and the beef broth until well blended
set aside
cut stewing beef in 1 1 / 2 inch cubes
season the meat with salt and pepper
in a large saucepan or stew pot , heat the canola oil over medium heat
add the onion , garlic , bell pepper , and carrots
saute until the onions are translucent
add the meat and continue to cook , stirring often , until it is browned on all sides
add the peanut butter and broth mixture , tomatoes and liquid , thyme , and bay leaf
stir well and bring to a boil
reduce heat to low and simmer , stirring often for about 1 1 / 2 hour or until the meat is tender
taste and add salt and pepper if desired
remove the bay leaf and discard
serve hot over rice
cook on low for 7 hours if using your slow cooker
african beef curry
cut the beef into 1 / 2 inch cubes
chop the onion and peppers
in a large saucepan , combine the beef , onions , peppers , undrained tomatoes , curry powder and salt
bring to a boil , reduce heat and simmer until meat is tender , about 1 1 / 2 to 2 hours
about 45 minutes to a half hour before ready to serve , prepare the rice according to package directions
serve the beef over the rice and top with some raisins
african brew
blend ingredients and pour into a chilled hurricane glass, garnish with banana slice or chocolate covered banana slice
african chicken
brown chicken in vegetable oil in large frying pan, set aside, remove all but 2 tablespoons of oil and drippings in pan, stir in curry powder and salt , onion , red pepper , tomato and rice, cover and simmer 5 minutes, return chicken to pan, cover, simmer until chicken is tender, remove chicken to large platter, blend peanut butter and water, stir into vegetables, heat to boiling, spoon over chicken
african chicken and peanut stew
in a large , heavy pot , heat the oil on med-high
when hot , add the onions and sweet potatoes , stir and cook until onions are soft and translucent
add chicken , cook til opaque
stir in the garlic , curry powder , coriander , cumin , and crushed red chiles
cook 1 minute
add the carrots , celery , ginger , cinnamon , bay leaf , salt , chicken broth , and tomato paste
bring the liquid to a boil , then cover and simmer on low for 45 minutes
when the stew has cooked for 45 minutes , stir in the peanut butter
cook another 3 minutes , uncovered for the flavors to blend
stir in the chopped tomato and bell pepper
simmer until the tomatoes and pepper are softened but still retain their shape , 3 to 5 minutes
stir in lemon juice
serve with the chopped cilantro on the top , and additional red pepper flakes on the side , if desired
i like to serve this stew over hearty brown rice
healthy and delicious !
african chicken curry
heat olive oil in a large , heavy skillet over medium heat
stir in the onion , garlic , and bay leaf , and saute until onion is lightly browned
mix tomatoes , curry powder , and salt into the skillet , and continue cooking about 5 minutes
mix in the chicken , and cook 15 to 20 minutes , until no longer pink and juices run clear
reduce skillet heat to low
stirring constantly , gradually blend in the coconut milk over a period of about 10 minutes
mix in lemon juice just before serving