formido/recipes-20k huggingface dataset:
anti dracula garlicky beans
blend beans , oil and garlic till it becomes a paste, season with salt and pepper, to make the garnish , fry the onion till gets brown and add the tomato paste, let it fry for 2 more minutes and add on top of the mashed beans, serve it with sourdough bread, goes with most breads , except toast
anti baldness soup
put everything in pot , and simmer it
do not put it on high
i want the vegetables to get out all the vitamins and minerals slowly , slowly , slowly
after you make it , put it in a blender and puree to make it like a fiber which will fill you up
put it in a thermos and take it with you
and drink it instead of coffee or soda
you can also add skinless chicken or turkey breast to the soup if you want to
anti cocktail
mix together well, garnish with fruit slices and serve over ice
anti depressant brownies
preheat the oven to 350f, spray a 9x13" baking pan with cooking oil and set aside, in a large bowl , whisk together the cocoa and baking soda, blend in the oil , and mix until smooth, pour in the boiling water , stirring until the mixture thickens, stir in the applesauce , the sugar , and the egg whites, mix until smooth, add the flour and the vanilla, blend completely- there should be no lumps, pour into the prepared baking pan, spread the batter evenly to avoid crispy edges, bake for 35 to 40 minutes , until just set in the middle, let cool and cut into squares
anti martha stewart meatloaf
begin preheating oven to 350 degrees, combine first 9 ingredients in bowl and mix thoroughly, mix in crushed crackers until well-blended, pat mixture into ungreased loaf pan, bake at 350 degrees for 60-90 minutes, at lower altitudes , it won't take as long
anti mushroom green bean casserole
stirring frequently , fry slivered onions in the olive oil till evenly dark colored
in microwave safe casserole dish , stir together can of cream of chicken soup and drained fried onions
microwave on high for 1 minute
add contents of can of drained green beans to casserole and stir together
microwave on high for 2 minutes
stir in cheddar cheese
microwave 1 minute
the casserole is now ready to serve
anti pasto appetizers
cook tortellini according to directions on package
drain well and cool completely
place tortellini and olives in bowl
pour in dressing and mix
marinate at least 4 hours
drain tortellini and olives well
cut salami into quarters
cut pepperoni in half
cut 40 small chunks of cheese
on a toothpick put: 1 olive , 1 salami , 1 tortellini , 1 pepperoni , and one chunk cheese
repeat process until all is used up
refrigerate until ready to use
anti seafood jambalaya
in a soup pot , heat 1 tbsp oil
add sausage and chicken and cook until brown , about 5 minutes
transfer the mix to a large bowl
in the same pot , heat remaining oil and add celery , onion , and bell pepper
cook about 5 minutes
add bay leaves , garlic , thyme , salt and cayenne pepper , cook 2 minutes longer
return sausage mix to the pot , add uncooked rice , broth , and tomatoes
bring mix to a boil and reduce heat to low
allow to simmer , covered , 20 minutes
cook until rice is tender about 10 minutes longer and remove bay leaves
sprinkle with scallions and serve
anti stress antipasto
place the lettuce mix on large platter, slice salami into quarters, scatter evenly over lettuce, cut cheese into bite-size squares and scatter over lettuce, rinse and drain chickpeas, drain olives, scatter over salad, peel and thinly slice cucumber and arrange on salad, cut each tomato into quarters and place evenly around outer edge of plate, place the pepperoncini at even intervals, juice lemon into bowl, add vinegar , oregano and garlic, whisk until well combined, add olive oil slowly while whisking until thoroughly blended, drizzle vinaigrette over salad , eat !
anti vampire garlic bites
preheat oven to 350f remove phyllo from package
unroll and place on large sheet of waxed paper
cut phyllo crosswise into 2-inch-wide strips
cover phyllo with sheets of waxed paper and damp , clean kitchen towel to keep moist
lay 1 strip of phyllo at a time on flat surface and brush immediately with melted butter
place 1 clove of garlic at end
sprinkle 1 teaspoon walnuts along length of strip
roll up garlic clove and walnuts in strip , tucking in side edges as you roll
brush with more butter
roll in bread crumbs
repeat with remaining phyllo , garlic , walnuts and butter
place anti-vampire garlic bites on rack in shallow roasting pan
bake 20 minutes
anticuchos  peruvian beef kebabs
to prepare the beef , combine first 7 ingredients in a large bowl
toss well
cover and chill 3 hours
to prepare fiery rub , combine 1 teaspoon paprika , 1 teaspoon salt , 1 / 2 teaspoon pepper , turmeric , and parsley
prepare grill
remove beef from bowl , discarding marinade
thread beef onto each of 6 skewers
press fiery rub onto beef
place kebabs on grill rack coated with cooking spray
grill 6 minutes or until desired degree of doneness , turning once
anticuchos de pollo  grilled chicken skewers
mash the garlic with a rock , or with a mortar and pestle
add a little water if necessary to make a paste
make the marinade: in a bowl , mix the crushed garlic , 1 / 4 cup of the vinegar , 1 / 4 cup chile pepper paste , 1 tablespoon cumin , 1 tablespoon salt , and 2 teaspoons freshly ground pepper
cut the chicken breasts into 1 inch by 2 inch cubes
place chicken pieces in bowl with the marinade and stir well
marinate chicken at least one hour , or overnight in the refrigerator for best flavor
peel the onion and cut into 1 inch wedges
remove the seeds and the white part of the bell pepper , and cut into 1 inch chunks
place the chicken and vegetable pieces on the wooden skewers , alternating the chicken with the vegetables
make a basting mixture of 1 / 2 cup vegetable oil , 1 / 4 cup vinegar , and a pinch of cumin
prepare the grill , and grill chicken for 5 minutes on each side
baste chicken several times during cooking
cut a piece of the chicken to check for doneness
if the chicken is still pink on the inside , place it back on the grill , checking frequently
do not overcook
9
remove the chicken from the grill
serve with rice and corn on the cob
antigua bliss
mix together in a blender and serve
antijitoes
mix cream cheese and peppers in a small bowl
spread tortillas with cream cheese mixture
sprinkle each wrap with grated cheese
fold two sides of burrito wrap inward on ingredients , then roll from the bottom to make a pinwheel shape
cut each wrap on a diagonal to make 4 - 5 pieces
place on greased pan and cook at 350f until lightly browned
antillean sauce for meat
mix all ingredients in saucepan, cook over medium heat until vegetables are tender and sauce begins to thicken, to stretch recipe , add more tomatoes, serve with chicken , fish , or any meat of your choice , with hot rice, option: add 2 tsp barbecue sauce in place of ketchup
antioxidant cocktail
put all ingredients into a blender and blend until smooth, serve
antioxidant powerhouse fruit salad  by saulo
put all fruit in a 2-2 1 / 2 quart pyrex dish, add the sugars and juice to cover the fruit, if possible , refrigerate the dish for at least half an hour, refrigerate overnight and it will taste even better
antioxidant soup  all ingredients are to be organic
put the roasted vegetable stock and water in large pot
add garlic , onions , fresh carrots and sweet potatoes
bring to simmer and cover
cook for 25 minutes
add green beans , sweet potatoes , corn and spinach
cook for 10 minutes
add tomatoes products , squash puree , miso mixture and herbs
simmer for 60 minutes
you can add more water if you want a more brothy soup
this soup can be frozen in quart jars
when i serve the soup , i usually add cup of beans , rice , tofu or quinoa for each 1 cup of soup
whatever is in the fridge works great
great with rustic italian rosemary bread !
antipasta salad
mix ingredients together, serve
antipasta sauce   canning
take first 9 ingredients , cut into small pieces or use a food processor put into a large pot , add oil ketchup vinegar stir boil 10 minutes
add shrimp and gr olives
bring to a boil then put into hot sterilized jars
process 15 minutes
takes about 3 hours total depending on if you use a processor or not
antipasti di tonno e fagioli
mix the vinegar , oil , oregano , mustard , , salt and pepper together in a bowl until combined and fairly viscous
if the dressing is too thick , thin it out with some of the reserved bean liquid
mix the tuna , beans , red onion , celery and garlic into the dressing , breaking the tuna up
refrigerate for at least an hour before serving , but serve at room temperature
antipasticks
skewer tomatoes , basil and cheese, drizzle lightly with oil and add salt and pepper to taste
antipasto
chop green peppers , cut carrots into julienne strips
chop ripe olives , green olives , pickled onions , pimento , sweet pickle and set aside
break cauliflower into bite sized pieces
put 2 oz of olive oil into frying pan and add 2 cloves garlic , add cauliflower and saute
remove from heat and set aside
in a large pot add remaining olive oil and saute the remaining 3 cloves of garlic , add ketchup , wine , tomato paste and oregano
add chopped vegetables , pickles , olives , artichokes , pimento , cauliflower and mushrooms
simmer for 10 minutes , stirring frequently
add anchovies and tuna to mixture and bring to a boil , stirring constantly to prevent sticking
serve for use immediately , refrigerate for up to 2 weeks , place in containers for freezing or place immediately in hot sterilized jars
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antipasto aglio
peel garlic cloves , slice off the ends of each clove and set aside
slice cloves 1 / 8 inch thick
pass the ends through a garlic press and measure 1 / 4 teaspoons save any leftovers for later use
place pressed garlic in a small bowl with anchovy fillets
add parsley , butter , 1 tsp oil , and tabasco
mash into a paste
cover and refrigerate
heat about 1 / 4 cup olive oil in a saute pan , add garlic slices , and saute to a light golden brown
watch closely , burns easily
remove to paper towel to drain
spread anchovy mixture on toast , garnish with garlic slices
serve with a robust red wine and enjoy !
antipasto bowl
prepare a bowl of ice water
in a covered pan , steam the sliced asparagus for 4 minutes
drain and plunge the asparagus into the ice water , then drain well
in a large bowl , combine the asparagus , mushrooms , bell pepper , black olives , mozzarella cubes , artichoke hearts , and pepperoncini
in a small bowl combine the vinegars and remaining ingredients and whisk well
pour the prepared vinaigrette over the vegetable mixture and toss to coat
place in a covered container and marinate in the refrigerator for at least 2 hours , stirring or shaking occasionally
serve either chilled or at room temperature
antipasto bread
core and seed peppers and cut lengthwise into 1 / 4" strips
heat oil in large skillet , add peppers , and saute over medium heat til just tender
drain on papertowels
line baking sheets with foil
on lightly floured surface , roll out one loaf bread dough into a 14" x 8" rectangle
brush dough with beaten egg
using half of the cheese and half of the salami , layer on cheese first , then salami , leaving a slight edge of dough all the way around
sprinkle with half of the black olives
place half of the peppers down along long edge , not all over
sprinkle whole top lightly with oregano
stretch long edge over the peppers , and continue rolling securely , jellyroll-style
pinch / seal edge and ends
place bread diagonally on baking sheet
repeat all with second loaf
cover loaves loosely with a lightly damp cloth towel and let rise in warm place for 30-45 minutes
heat oven to 350
brush loaves with egg
make 6-7 slashes on top of each loaf
sprinkle with poppy seeds
bake 25-30 minutes
serve warm or cold
antipasto chicken sandwich
spread bottom half of focaccia with olive paste, arrange chicken on top of paste, arrange artichokes , tomatoes , peppers , and prosciutto over chicken, sprinkle with cheese, top with top half of focaccia, press gently, heat a large nonstick skillet over medium heat, add sandwich to pan, place a cast-iron or heavy skillet on top of sandwich, press gently to flatten, cook 2 minutes on each side or until bread is lightly toasted, cut into 4 wedges, serve with pepperoncini
antipasto di melanzane  eggplant appetizer
cut washed , unpeeled eggplant lengthwise into 1 / 4 inch slices
cut slices into 2 1 / 2 inch lengths
place on baking sheet , sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft
heat olive oil in frying pan
add peeled and crushed garlic , seeded and chopped tomatoes , tomato paste and water
cook uncovered for 10 minutes or until sauce is thick
add eggplant , salt and pepper to sauce
stir lightly to combine
sprinkle with red chili flakes
spoon onto serving plate
serve warm or cold
antipasto dip
combine first 6 ingredients in a large bowl , set aside
saute onion and garlic in hot oil in a saucepan over medium heat about 3 minutes or until onion is tender
add vinegar and remaining 4 ingredients
bring to a boil
remove from heat and pour over vegetabes
cover and chill 8 hours
transfer to a serving dish , using a slotted spoon , if desired
serve with crackers
antipasto grilled cheese sandwich
blot dry the roasted red pepper
slice the marinated artichoke heart in half , then press it to flatten
set these ingredients aside
melt butter in a non stick skillet over med / low heat
dip one side of each slice of bread in the melted butter and set aside
place one slice of bread , buttered side down , in the skillet
top with mozzerella , salami , roasted red pepper , and artichoke halves
place other piece of bread ontop , buttered side up , and grill for about 2 minutes , pressing down on the sandwich the entire time
check to see that the bottom is browning
then flip the sandwich over and repeat cooking process to brown the other side
slice in half and serve warm
enjoy !
antipasto kabobs
cook tortellini according to package directions
do not overcook
drain and rinse in cold water
combine the tortellini , olives , and salad dressing in a bag
seal and refrigerate overnight
drain and discard dressing
on each skewer thread a stuffed olive , folded salami piece , tortellini , another folded salami piece , and a black olive
antipasto lasagna
preheat oven to 450
spread 1 / 2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray
arrange 2 noodles over sauce
top with half of artichokes , half of bell peppers , 1 / 4 cup pepperoni , and half of olives
sprinkle with 1 / 2 cup cheese
top with 3 / 4 cup sauce
repeat layers , omitting cheese , ending with noodles
spread remaining sauce over noodles
cover and bake at 450 for 30 minutes or until noodles are tender and sauce is bubbly
uncover and top with 1 / 2 cup cheese
bake an additional 5 minutes
let stand 5 minutes
garnish with oregano sprigs , if desired
antipasto loaf
cut baguette in half horizontally
remove bread from centre of each half , leaving 1-inch-thick shells
reserve removed bread for another use
mix cream cheese spread and pesto until well blended
spread evenly on bottom of both baguette halves
top bottom half of baguette with tomatoes , artichokes , parmesan cheese and spinach
cover with second baguette half
press together firmly
wrap tightly in plastic wrap
refrigerate until ready to serve or up to 24 hours
cut into 25 slices to serve
antipasto mushrooms
preheat grill to medium-high
brush both sides of mushrooms with 1 tablespoon oil
place stalk side up onto grill tray and cook for 6 minutes or until tender
meanwhile , heat remaining oil in a large frying pan over medium-high heat
add breadcrumbs and cook , stirring frequently for 5-6 minutes or until golden
add artichokes , tomatoes , capsicum , and olives to pan and cook , stirring occasionally for 2-3 minutes
remove from heat and add feta and thyme
place mushrooms onto serving plates , top with an
serve with crusty bread if desired
antipasto napoli
combine tomatoes , mushrooms , pepperoni and zucchini, add dressing and marinate for at least 2 hours, drain , reserving marinade, toss marinated items with greens, serve with reserved marinade and parmesan cheese
antipasto of asparagus with freshly grated parmigiano cheese
in wide skillet , place asparagus , cover with water , and bring to a boil
cook until crisp-tender , about 4 to 5 minutes
drain and set aside to cool
on platter , arrange lettuce , and when asparagus stalks are cool , arrange them on top in center with all of the spears pointing in one direction
scatter tomatoes about and sprinkle with cheese , olive oil and salt
antipasto of prosciutto  cheese  strawberries and balsamic onion
the day before serving , heat the olive oil over medium-high heat in a large skillet
add the onions and quickly saut just until they begin to soften , about 4 minutes
stir in 2 tbls
of the vinegar , stirring to coat
transfer to a bowl , cover and refrigerate
two hours before serving , remove the onions from refrigeration and stir in the remaining vinegar
roll each slice of prosciutto loosely and arrange at one end of a large platter
pile the strawberries in the center and the onions at the other end
tuck the slices of cheese around the platter and serve
antipasto party dip
combine sour cream , mayonnaise , onion powder and garlic powder, add pepperoncini , salami and black olives, stir well and refrigerate at least 2 hours, i usually serve with butter crackers
antipasto pasta
preheat oven to 375, slice tomatoes into thin wedges, place tomatoes on cookie sheet, pour olive oil over tomatoes , and sprinkle with salt , pepper and garlic, roast tomatoes until pasta is cooked, prepare pasta according to directions on box , drain, stir in butter , until butter is melted, stir in feta cheese, add tomatoes from cookie sheet, add the rest of the ingredients, serve and enjoy !
antipasto pasta salad
cook macaroni according to the package, drain , and then rinse with cold water until it is cool, in a large bowl , combine the remaining ingredients, add macaroni , and toss well, chill , or serve at room temperature
antipasto pasta salad w basil vinaigrette
in a large salad bowl , combine first 12 ingredients, combine dressing ingredients in a small bowl , pour over salad, toss to coat, cover and refrigerate, toss before serving
antipasto picnic salad
cook pasta according to package directions
meanwhile , drain giardiniera , reserving 3 / 4 cup liquid
in a large bowl , combine giardiniera , broccoli , mozzarella , salami , ham , pepperoni , green pepper and olives
drain pasta and rinse in cold water
stir into meat mixture
for dressing , in a small bowl , whisk the oil , vinegar , lemon juice , italian seasoning , pepper , salt and reserved giardiniera liquid
pour over salad and toss to coat
refrigerate until serving
antipasto pizza
preheat oven to 220c
grease 2 baking trays
place pita bread on prepared trays and spread with pizza sauce and then sprinkle with parmesan and then top with salami , eggplant , artichoke , capsicum and olives
arrange mozzarella pieces over pizzas and then bake for 10 to 12 minutes or until bases are crisp
serve sprinkled with basil
variations - use grated tasty cheese instead of mozzarella or you could use any marinated vegetables , such as mushrooms , zucchinis and sun-dried tomatoes and could be made on garlic bread or bruschetta instead of pita pockets
antipasto platter
sliced meats may be rolled up
arrange your choices attractively on a large platter , serve with thin slices of italian bread and bread sticks on the side
a cruet of olive oil and vinegar near by is a nice touch
antipasto pocket sandwich
-preheat oven to 375f
-place a piece of foil on a sheet pan , and treat with nonstick cooking spray
-microwave tortilla for 20 seconds on high power
-place vegetables in center of warm tortilla and roll up egg roll-style , and place seam-side down on sheet pan
-cut two slits in top of sandwich
-bake for 20 minute
-let stand for a couple of minutes
-cut in half and enjoy
antipasto rice
combine water , tomato juice , rice , basil , oregano , and salt in a 2 to 3 qt
saucepan
bring to a boil , stirring once or twice
reduce heat and cover
let simmer , covered , for 15 minutes or until liquid is absorbed
add the artichokes , red peppers , olives , parsley , lemon juice , and black pepper
cook 5 minutes more , or until thoroughly heated
top with cheese
antipasto roll
combine flour and parsley in a large bowl, stir in combined sour cream and 1 tablespoon of milk, mix quickly to form a soft dough, turn onto a lightly-floured surface, knead gently, press or roll dough into a rectangle shape , about 5mm thick, prepare filling, beat cream cheese with 1 tablespoon of milk milk until smooth, spread evenly over dough, top with an, fold dough from the long edge, place on a lightly-greased baking tray, cut slits in the roll at 2cm intervals, brush with extra milk, sprinkle with cheese, bake in a hot oven for 20 to 25 mins or until golden, serve warm
antipasto rotini pasta salad
in a large salad bowl , put together all the above salad ingredients
make the salad dressing at least 2 hours
mix all the ingredients together and let them"set"
this makes more dressing than you need so put only what you need on the salad and toss thoroughly
antipasto salad
toss lettuce , pepperoni , onion and 1 cup of the cheese in a large bowl, toss with dressing, plate salad and sprinkle with remaining cheese, garnish with pepperoncini and olives
antipasto salad stack
cook pasta according to package directions
drain
cool slightly
while pasta is cooking , arrange tomatoes and half of pepperoni around bottom edge of 3 quart glass serving bowl
layer cooked pasta , remaining pepperoni , beans , olives and cheese in bowl
drizzle with salad dressing
top with lettuce
cover and chill at least 1 hour or up to 24 hours
to complete recipe , toss salad gently just before serving
antipasto sandwich
cut the bread horizontally into 5 slices
lay a large piece of plastic wrap on your work surface , the place the bottom layer of bread in the center
spread with a thin coat of mayonnaise , 1 / 2 the romaine , the roasted red peppers and the onion
add the next slice of bread , coat with mayonnaise , then all the provolone and salami
add the next slice , coat with mayo , then the remaining romaine , and the mortadella
next slice , mayo , tomato , coppa
top with the last slice of bread , press down on the sandwich lightly with your hands
wrap very tightly in plastic wrap , and refrigerate for at least 1 hour , but preferably 3-4
slice and serve with the olives and pepperoncini
antipasto sandwiches with goat cheese
combine red peppers , garlic , black pepper and 2 tbs, reserved artichoke marinade in mixing bowl, toss to coat, split focaccia or ciabatta loaves in half horizontally using a serrated knife, brush insides with some remaining artichoke marinade, spread goat cheese on bottom halves and black olive paste on top halves, layer red pepper mixture , artichokes and arugula over goat cheese, replace bread tops, using serrated knife , cut each loaf into 4 portions
antipasto seafood salad
thaw , drain and slice crab
combine sliced mushrooms and cucumbers
drain artichokes , reserve liquid
combine the artichoke liquid with lemon juice , vinegar , garlic and spices
pour over mushrooms and cucumbers
marinate for two hours in the refrigerator
drain the vegetables
arrange the crab , tomatoes , cucumbers and mushrooms , and cheese attractively on a lettuce lined salad plate
antipasto skewers
thread sausage , haloumi , artichoke , onion and eggplant onto 8 pre soaked skewers
spray with cooking oil
pre heat bbq to moderate
cook , turning skewers 7 - 10 minutes until browned
serve with pesto and pita bread
antipasto skewers   easy and perfect for picnics
mix dressing ingredients together and mix in a small bowl or jar
cook tortellini as directed , drain and cool
thread skewers with alternating ingredients , or as you prefer
place the skewers in a large tupperware container and pour the dressing over them and let them marinade overnight or at least for several hours , shaking them up often
if desired , drizzle a little vinegar before serving depending upon how much dressing was absorbed