formido/recipes-20k huggingface dataset:
andi s killer roasted salsa
toss tomatoes , onions , peppers and garlic in olive oil
place in a roasting pan 450 oven for 20- 30 minutes shaking pan frequently until veggies are charred and carmelized
let cool
squeeze garlic from cloves into food processor
and add the rest of veggies and remaining ingredients
pulse to desired consistency
let sit at least 1 hour~
serve with tortilla chips for dipping
refrigerate up to 1 week
tastes better the next day !
andi s pasta salad w blue cheese broccoli and grapes
combine pasta , broccoli , grapes , olives , and red onion in a large bowl
pour all of the blue cheese dressing into a separate mixing bowl
add enough of the reserved canning liquid from the olives to thin the dressing enough to your liking - you may not need the full 1 / 4 cup , or you may need a little more- it depends upon how thick the bleu cheese dressing you purchased was
the idea is to make the dressing thin enough to evenly coat all of the veggies& pasta lightly
mix thinned dressing with the veggie& pasta mixture and toss to coat well
chill at least 2 hours or overnight to allow pasta to absorb the dressing a bit- the chilled salad will appear dry
taste for seasonings- you may add a little salt& pepper if desired , but it may not be necessary depending upon the dressing brand you selected
toss salad again before serving
garnish if desired
garnishing ideas: if you like a little crunch , please feel free to garnish this with some crumbled cooked bacon or some sunflower seeds- sometimes i have even stirred them into the salad itself
andorran cunillo  rabbit in tomato sauce
wash the rabbit and rub with a little vinegar then joint and cut into about 15 serving pieces
add olive oil to the base of a large cast iron casserole dish and fry the rabbit in this until nicely browned
remove the meat with a slotted spoon and set aside
add the garlic , onion and tomatoes to the pan and fry gently for about 5 minutes
add the bay leaf , thyme and oregano
now add the white wine and water and increase the heat so the mixture comes to a boil
reduce the volume by about half then add the rabbit and season with salt and freshly ground black pepper to taste
reduce to a simmer , cover securely and cook gently for about 90 minutes , or until the rabbit is tender
andorran escudella
rol the raw sausage into one- or two-bite sized balls
rinse the dry beans in cold water
meanwhile , cook the sausage balls over medium heat
dice the ham
put the beans , sausage , ham , chicken and bones into the pot with 8 cups of water
bring to a boil , then reduce heat and let simmer , covered for two hours
the chicken should be very tender , almost falling apart
remove the bones and bring the remaining stock and meat back up to a boil
add the cabbage , potato , rice , pasta shells , garbanzo beans and salt and pepper
cook for another 30 minutes , or until the potatoes and rice are tender
andorran portabella omelet
cook shallot in 2 tbsp butter with 1 / 4 teaspoons salt and 1 / 8 teaspoons pepper in a 10-inch nonstick skillet over medium heat , stirring occasionally , until softened , 3 to 4 minutes
stir in mushrooms and cook , stirring often , until tender , about 5 minutes
stir in tarragon and transfer to a bowl
beat eggs with 1 / 4 tsp salt and 1 / 8 tsp pepper until well combined
heat remaining tbsp butter in same skillet over medium-high heat until foam subsides , then add eggs and cook until underside is set , about 1 minute
with a fork , pull set eggs to center , letting uncooked eggs run underneath
before eggs are completely set , add mushroom mixture and cheese to one half , on side away from handle
fold other half of eggs over filling with a heatproof rubber spatula , tilting pan as you roll omelet onto a plate
andouille   beef burgers with blue cheese
mix all the mayo ingredients together and refrigerate
mix all the burger ingredients together and form into 6 half inch patties
over medium heat saut the onions in the oil with the garlic & brown sugar
stir and continue cooking until golden remove onions to a bowl
heat skillet over hi heat add burgers and fry for 4 minutes or until browned on one side , flip burger , turn heat to medium low , cover with lid and continue cooking for 5 minutes
flip and distribute the blue cheese evenly on top of the burgers , cover and continue to cook until cheese is melted
place onions on bottom half of the bun , then the burger , if using okra & watercress put that on next , top with the spicy mayo and bun top
serve & enjoy
andouille   style breakfast sausage
combine all ingredients thoroughly
allow to sit for at least an hour or two
then shape into patties and cook in a very small amount of oil
or crumble and add to breakfast burritos
can also be added to soups
or , this mixture can be increased and stuffed into casings and smoked over soaked hickory chips until sausages reach an internal temperature of 160 degrees then cook about another 10 minutes or until completely done
andouille a la jeannine
slice andouille 1 / 4-to 1 / 2-inch thick, mix all liquid ingredients and pour over andouille in a covered skillet, cook over low heat until andouille is tender
andouille and chicken creole pasta
heat a large skilled over medium-high heat
cook sauage and chicken with the creole seasoning until the meat is about halfway done
add the mushrooms , green onion , green pepper and red pepper
sautee over medium heat until the mushrooms begin to shrink , about 10 minutes
stir in the chicken broth and milk , season with lemon pepper and garlic powder , and reduce heat to medium-low
mix together the cornstarch and cold water until dissolved- i like to use a coffee mug
stir into skilled
cook , stirring gently , until the sausage returns to a boil
boil for one minutes , then remove from heat and set aside
serve hot over cooked pasta
andouille and chicken gumbo with black eyed peas and greens
in a small bowl , combine salt , pepper , paprika and cayenne pepper
sprinkle seasoning mixture evenly over chicken pieces
in a dutch oven , heat cup olive oil over medium heat and saut sausage slices on both side
remove sausage and repeat with chicken , browning evenly on all sides
remove and set aside
in the same dutch oven , on medium heat , add remaining olive oil
slowly add flour , stirring constantly for 12-15 minutes or until the roux is golden brown in color
reduce heat to low
add onions and stir occasionally for 3 minutes
add green onions , celery , garlic and green pepper
continue to cook and stir for 3 minutes
add red bell pepper and cook 3 minutes longer
gradually stir in broth
add bay leaf , thyme , reserved sausage and chicken and bring to a boil
cover , reduce heat to low and simmer for 25-30 minutes , stirring occasionally
add black-eyed peas , greens and okra and simmer for 5 minutes
remove from heat
add gumbo file , cover and let sit for 5 minutes before serving
serve over hot rice
andouille and chicken jambalaya
heat the oil in a large cast-iron dutch oven over medium heat
add the onions , bell peppers , 2 teaspoons of the salt and 1 teaspoon of the cayenne
stirring often , brown the vegetables for about 20 minutes , or until they are caramelized and dark-brown in color
scrape the bottom and sides of the pot to loosen any browned particles
add the sausage and cook , stirring often for 10 to 15 minutes , scraping the bottom and sides of the pot to loosen any browned particles
season the chicken with the remaining 1 teaspoon salt and remaining 1 / 4 teaspoon cayenne
add the chicken and the bay leaves to the pot
brown the chicken for 8 to 10 minutes , scrapping the bottom of the pot to loosen any browned particles
add the rice and stir for 2 to 3 minutes to coat it evenly
add the water , stir to combine , and cover
cook over medium heat for 30 to 35 minutes , without stirring , or until the rice is tender and the liquid has been absorbed
remove the pot from the heat and let stand , covered for 2 to 3 minutes
remove the bay leaves
stir in the green onions and serve
andouille and chicken kabobs with creole mustard
preheat grill to medium high or preheat broiler
brush oil on all vegies and meat , and season with salt , pepper and creole seasoning
use 4 metal skewers
for each skewer use , 2 tomatoes , 2 pieces green peppers , 2 pieces of onion , 3 pieces of chicken , 3 pieces of andouille sausage
thread the pieces randomly
for the sauce: in a saucepan combine the stock and mustard
bring to a boil , reduce heat and gently boil for 2 minutes or until reduced to 1 / 2 cup
while sauce is reducing , place the skewers on the grill
cook for about 5 minutes on one side and then turn them over and cook for about another 5 minutes or until chicken is no longer pink inside
when the sauce is reduced to 1 / 2 cup , add the cream
bring to a gentle boil , and reduce for another 2 minutes
now whisk in the butter
season to taste with salt and pepper and remove from the heat
place kabobs on a serving platter and drizzle with the sauce
andouille burgers with red pepper mayo
place the ingredients for the mayo in a blender or food processor and process until smooth
set aside and chill for 30-45 minutes while preparing burgers
mix together all ingredients for burgers and form 6 thick patties
cook burgers on grill or in skillet to 160f internal temp
do not press on the burgers while they are cooking
serve burgers on buns with red pepper mayo , and other optional condiments , as desired
andouille in comforting barbecue sauce
saute onions , celery , bell pepper , and parsley in peanut oil until the onions are clear or tender
add garlic and cook a little longer
add steak sauce , hot sauce , and ketchup
add salt to taste
add southern comfort
bring to a boil
lower heat and cook for 2 to 3 hours
this will keep in the refrigerator for weeks
slice 1 lb
andouille or smoked sausage 1 / 4 inch thick and combine with 1 cup sauce
heat well on stove or in a chafing dish
serve with small pieces of french bread or use toothpicks to spear andouille
andouille new potato salad
preheat oven to 350 degrees
in a small skillet cook andouille over low heat for 5 minutes , or until tender and cooked through
place potatoes in a small pot and cover with water
bring to a boil and cook for 10-12 minutes , until potatoes are tender
remove potatoes from pot and"mash" with a wooden spoon until lumpy , but not creamy
stir in andouille , sour cream , green onions , and garlic
season with salt and pepper , to taste
serve warm , or cold the next day
andouille sausage
mix all ingredients together, refrigerate 24 hours, make patties or whatever you need with the mixture, divide into five parts and freeze, rustic rub: combine all the ingredients in a mixing bowl, blend well, can be stored in an airtight container in your spice cabinet for up to 3 months
andouille sausage   tomato pasta
cook onion and garlic in olive oil over medium heat until softened
add flour and cook for about three minutes , stirring constantly
add milk , chicken broth , sausage , grape tomatoes , balsamic vinegar , pesto and salt and pepper
stir constantly until sauce thickens
once sauce thickens , add cheese and stir until melted and heated through
toss with spaghetti and serve with additional parmesan cheese
andouille sausage and beans
heat the olive oil in a large skillet and saut the sausage , cajun seasoning , onion , garlic , and celery over medium heat for several minutes
add beans , stewed tomatoes , bouillon and water
simmer for 10 minutes
mix the remaining water and corn starch and add it to recipe
mix to thicken
serve the mixture in individual soup bowls with a portion of cooked rice on the top
andouille sausage and corn bread stuffing
melt butter in heavy large skillet over medium-high heat
add all sausages and cook until brown and cooked through , breaking up bulk sausage with back of fork , about 5 minutes
add onions , celery and red bell peppers
cover and cook until vegetables are tender , stirring occasionally , about 12 minutes
stir in green onions , thyme , hot pepper sauce and sage
transfer sausage mixture to large bowl
stir stuffing mix into sausage mixture
season with salt and pepper
preheat oven to 350f
generously butter 13x9x2-inch glass or ceramic baking dish
add enough broth to stuffing to moisten
transfer stuffing to prepared dish
cover with buttered foil , buttered side down
bake until heated through , about 30 minutes
uncover and bake until top is crisp and golden , about 20 minutes longer
andouille sausage and shrimp with creole mustard sauce
toss shrimp with creole seasoning in medium bowl to coat, heat 1 tablespoon oil in heavy large skillet over high heat, add sausage pieces , cut side down, cook until browned on both sides , about 5 minutes, transfer sausage to bowl, add shrimp to skillet, cook until browned and just opaque in center , about 3 minutes, transfer to bowl with sausage, add remaining 1 tablespoon oil , onion , bell pepper , and thyme to skillet, saut until vegetables are beginning to soften , about 5 minutes, add broth , mustard , and vinegar, stir until sauce thickens , about 2 minutes, return sausage and shrimp to skillet, simmer until heated through , stirring occasionally , about 1 minute, season with salt and pepper
andouille stuffed pork tenderloin with rosemary butter glaze
melt the butter in a large skillet over high heat
add half each of the onions , celery , and bell pepper , and saute until lightly browned
add the remaining onions , celery , and bell pepper , along with the andouille , butter , and tabasco
saute about three minutes
add the chicken stock and bring to a boil
reduce to a simmer and cook until most of the fat rises to the surface
skim this off , and cook until all the liquid has been absorbed , but the mixture is still moist
stir in the bread crumbs to combine completely
turn the mixture out onto a sheet pan to cool
with a knife-sharpening steel or the handle of a wooden spoon , push a hole into the large end of the pork tenderloin , going in as deep as you can
pack this hole with the cooled stuffing
heat up a grill or a large cast iron skillet , and sear the outside of the stuffed tenderloins
do not cook through yet
you can prepare the dish up to this point and hold it in the refrigerator for later use the same day
let cool
to finish the stuffed pork , slice the tenderloin into discs about three-fourths inch thick
coat lightly with flour , salt , and pepper
heat the olive oil in a skillet on top of the stove and put the pork discs in
put the skillet into a preheated 400-degree oven , and cook until medium--about six minutes--turning once
remove pork and keep warm make the sauce in the skillet in which the pork was roasted
melt 1 tbs of the butter , and saute the garlic and rosemary for about two minutes
add the veal stock or demi glace
bring to a boil , then remove from the heat
whisk in the remainder of the butter to create an emulsified sauce
spoon the sauce onto the plate and place the pork discs on top
andre s egg nog
empty out one gallon of vanilla ice cream in a large punchbowl and let it melt down
add the whiskey , rum and brandy
mix everything together and serve
sprinkle nutmeg & cinnamon to taste
andrea cassoni s buckeyes
melt chocolate and paraffin together in a double boiler, mix peanut butter , butter , sugar and rice krispies together, make small balls and coat with chocolate / paraffin mixture, put on wax paper to cool
andrea immer s chicken breast with prosciutto   sage
pound chicken to an even thickness
lay 5 sage leaves on top of each chicken breast halve
wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick
heat oil in a large non-stick skillet over medium
place chicken breasts in skillet , sage side down
cover skillet and cook chicken for 10 minutes
remove cover
turn chicken over and cook uncovered for another 4-5 minutes
add sherry and stir , scraping up any extra bits from bottom of pan
plate chicken and spoon sauce over top ,
andrea spadoni s deluxe grilled cheese
combine the first 5 ingredients
spread mixture evenly on one side of 4 slices of bread to within 1 / 4 inch of the edges
top with the remaining bread slices
spread the outside of each sandwich with softened butter
place the sandwiches on a hot griddle
cook over medium heat until bread is golden , turning once
andrea s braciole
drizzle the olive oil on top of each steak, rub it in a little, with your fingers , put the crushed garlic here and there on top of the steaks, rub the garlic in lightly, sprinkle the parsley and parmesan on top of the steaks, lay 1 boiled egg half in the middle on top of each steak, roll up each steak, wrap kite string around each steak to keep it closed, drop the braciole into your already cooking "tomato gravy", i just let it cook until my tomato gravy is done , about 1 1 / 2 hours on low
andrea s easy ham salad  for sandwiches
gently combine all ingredients till well mixed, refrigerate several hours until well chilled to let flavors blend, serve on your favorite bread
andrea s favorite smoothie
put the 1st 8 ingredients in a blender, blend till smooth, start adding ice cubes to the mixture as you're continuing to blend, serve cold, keep extra refrigerated
andrea s favourite  aka chicken adobo
combine ingredients , and heat until bubbles appear
some would call that the boiling point
add your chicken - chicken thighs or legs are preferable , but are not mandatory , of course
turn down the heat ! you now want to simmer for 30 mins on medium heat , turning approximately 5 times to coat
figure about 1 turn every 6 mins
, so choose something productive to do in between
if you feel the chicken is adequately cooked , broil 5 minutes on each side
to add crispness , i believe
to reduce sauce , cook 20-30 minutes
pour over sticky white rice , if you have it
if not , brown rice is a healthy alternative
andrea s fruit pizza
preheat oven to 350 degress
roll out cookie dough onto large around flat circular pan and cook for 10 minutes or until golden brown
leave on pan and cool sugar cookie dough in fridge
whip cream cheese , sugar and milk
if thats not enough milk or if you want to change the consistency , add more milk
dice and mix fruit together in a medium bowl
spread cream cheese onto cooled cookie dough and sprinkle with diced fruit
refrigerate until serving
andrea s grandmother s greek dressing
combine all ingredients in a non-reactive container
shake well and let stand overnight at room temperature
delicious on a classic greek salad with cucumber , tomato , feta cheese and olives
andrea s oatmeal raisin cookies
heat oven to 350 degrees, mix brown sugar , lard , milk , and vanilla, stir in remaining ingredients, drop the dough by tablespoons onto ungreased cookie sheet, bake 15 minutes, immediately remove from cookie sheet and cool
andrea s pecan divines
preheat oven to 350 degrees f
, rack in the middle position
melt the butter
mix in the white sugar and the brown sugar
add the vanilla , the baking soda , salt and mix
add the eggs abd stir it all up
add half the flour , the chocolate chips , and the chopped pecans
stir well to incorporate , add the rest of the flour and mix throughly
drop by teaspoons onto greased cookie sheets , 12 cookies to a standard-size sheet
if the dough is too sticky to handle , chill it slightly and try again
bake at 350 degrees f
for 10-12 minutes or until nicely browned
let cool two minutes , then remove cookies from the baking sheet and transfer to a wire rack to finish cooling
andrea s pound cake recipe
sift the flour and measure, add salt and sift again, cream together the margarine and cream cheese, add sugar and beat well, add eggs , one at a time , beating well after each addition, add vanilla, fold in flour, bake in a well greased 10-inch tube pan, bake at 325 degrees for 1-1 / 2 hours
andreas fault bagel sandwich
split bagel in half and toast lightly
meanwhile , scramble eggs and cook in a small frying pan sprayed with nonstick cooking spray until done , trying to keep the eggs in one large piece
butter bagel if desired and place cooked egg on top of one half
top with a sprinkling of cheese , a slice of red onion , some avocado slices , and the sun-dried tomatoes
top with bacon strips and alfalfa sprouts if desired
season to taste with some salt and pepper
place remaining bagel half on top and cut into two halves
serve warm
andreas viestad onion pie with jarlsberg and thyme
in large skillet , heat butter over medium-high heat, add onions , garlic , bay leaf , peppercorns and cloves, reduce heat to medium-low and cook until onions are soft , but not brown, about 20 minutes, season with salt to taste, line medium-size overproof dish with puff pastry set aside, remove cloves , peppercorns and bay leaf from onions and discard, place onions in dish , add cheese and 1 teaspoon of the thyme, bake in 400f oven on lowest rack until golden brown , about 15 minutes, just before serving , sprinkle with remaining fresh thyme leaves
andreas viestad s chicken with saffron and cinnamon
in a small bowl , combine the garlic , saffron , cinnamon , salt , flour , vinegar and olive oil , stirring until smooth
rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes , or up to 1 day in the refrigerator
preheat oven to 400 degrees f
bake chicken pieces skin side up for 30 minutes
add wine and chicken livers to the pan and bake 20 to 30 minutes more
check to see if chicken is done by piercing in the thickest part with the
andreas viestad s honey and mustard marinated salmon with rosema
rinse the salmon under cold running water
pat dry with paper towels and place in a shallow dish
in a measuring cup , mix the olive oil , honey , mustard , garlic , lemon juice , and chili powder
pour mixture over the salmon , turning to coat
cover , place in the refrigerator and marinade for 2 to 3 hours or , quick marinade , for 30 minutes at room temperature
preheat the oven to 375f
transfer the salmon to a baking dish , reserving the marinade ,
place the dish in the preheated oven and bake 8 minutes
pour the marinade over the salmon
continue to cook and additional 4 to 5 minutes , or until the salmon flakes easily with a fork
season with salt to taste
while the salmon cooks , core the apples and cut each into 8 wedges
in a large heavy skillet , heat the butter over medium-high heat
add the apples and rosemary reduce the heat to medium , and cook for 5 minutes , until tender
remove from the heat and discard the rosemary
serve the cooked salmon with pan drippings spooned over and topped with the apples , garnish with fresh mint , if desired
please
andreas viestad s mock aquavit
open the vodka bottle , add all the remaining ingredients , and cover tightly
let stand in a cool , dark place for 2 to 3 weeks , shaking every 3 or 4 days how long you let it sit depends on how strong you want it , so taste it after 2 weeks to see if you want to let it go longer
when its as strong as youd like , strain the solids through a sieve and discard them , then transfer the aquavit back into the bottle
to serve: place your aquavit in the freezer until chilled and you can also place your 1 ounce tall glasses in the refrigerator until chilled then serve