formido/recipes-20k huggingface dataset:
agave sweetened cheesecake
make the crust by mixing the last 2 or 3 ingredients , put them in the bottom of a greased cheesecake pan
roll flat with a tiny roller , i use my pizza crust roller , or tamp down with an ice cream scoop
put in the freezer
preheat your oven to 475 degrees
in a large bowl beat the room temperature cream cheese , with a mixer until it is very creamy and smooth , with no lumps
add the agave and the flour , continue to cream with the mixer
add the fresh grated rinds , if you have none , don't even bother with the dry stuff in a jar
maybe a dab of frozen juice concentrate ? keep mixing
add the eggs , add 2 at a time and mix until well blended
retrieve the crust , pour the batter in the pan
bake at 475 degrees for 20 minutes
bake at 350 degrees for 20 minutes
bake at 200 degrees for 60 minutes
turn your oven off with out opening the door and wait 60 minutes
stir the sour cream and vanilla , only until it is one color
spread the mixture over the top of warm cake and bake 5-7 minutes , just until it is set
this bakes in mul
it seems like this takes forever , but it is so worth it
optional: sometimes i make more topping , 12 oz sour cream , and 3 tbsp sugar
agave vanilla snack cake
heat oven to 325 and coat a 9x13 pan with non-stick spray
whisk together flour , powder , and salt
with the mixer on medium speed , beat butter and agave syrup until light and fluffy
add eggs one at a time
beat in vanilla
on low , beat in flour mixture alternately with milk
pour into prepared pan
bake at 325 for 45 min , or until tests clean
cool completely
prepare frosting by beating together last 3 ingredients until smooth
spread on cooled cake
agave sweetened orange tea
in a saucepan , combine 6 cups cold water and bring to a boil
remove from heat and immediately add the tea bags , orange juice , lemon juice and agave nectar
cover and let stand for 30 minutes
remove the lid , allow the tea to cool and remove the tea bags with a slotted spoon
do not squeeze bags
it makes tea bitter
pour into a 1 gallon container , topping with the additional 6 cups cold water
stir
to serve , ladle into tall glasses filled with ice and garnish with orange wedges or mint springs
age ol  cracklin  bread
mix all the dry ingrediets together, add the milk and stir untl smooth, fold in the cracklin's, pour into a hot , greased skillet or greased 13x9-inch baking pan, bake 30 to 45 minutes in a preheated 350 degree oven until brown
aged cheese with apricot paste and toasted almonds
put the apricots in a small bowl and cover with warm water
cover bowl and set aside 30 minutes
drain , reserving liquid
pure plumped apricots in a food processor with 1 / 3 cup reserved soaking liquid until very smooth
scrape down the sides of the bowl as needed
put the pure into a small saucepan with the sugar and lemon juice
bring to a boil over medium-high heat , stirring often
then reduce heat to medium-low and cook until the pure thickens slightly and deepens in color , about 12 minutes
stir often
if necessary , reduce heat or remove pan from heat for a few moments to avoid scorching
little by little , sprinkle pectin over the fruit , stirring constantly to help it dissolve
when all the pectin has been stirred in , increase heat to medium-high and cook 1 minute longer , stirring constantly
transfer to an 8-inch square pan , spreading evenly
let cool completely , then cover and refrigerate until fully set , about 2 hours
the paste may be made up to a week in advance and refrigerated , covered
preheat oven to 350 degrees
put almonds in a small baking dish , drizzle with olive oil and toss to evenly coat
toast almonds until they begin to turn deep golden brown , about 12 minutes
stir a few times to brown evenly
remove from oven , sprinkle with salt and toss to coat
the nuts may be toasted a day ahead and stored in an airtight container
to serve , slice cheese into -inch slices or into individual wedges and put to one side of individual serving plates
cut apricot paste into 2-inch squares or diamonds and set 2 or 3 pieces opposite the cheese , with a small pile of toasted almonds alongside
other cheeses to consider are a sharp cheddar or other sheep's milk cheeses
agedashi dofu
drain off any excess water from the tofu and place on paper towels
lay another sheet of paper towel on top and cover with a plate
weight the plate to squeeze out as much water as possible from the tofu
be careful not to squish the tofu
leave for about 30 minutes
meanwhile , combine the dashi soup stock , soya sauce and sugar in a pan and heat over a moderate heat until the sugar has melted
remove from the heat and divide evenly into two bowls
take your tofu , cut each block in half , and coat generously in the cornflour
pour about 1-2inches of vegetable oil into a large wok and heat - be careful here ! if your oil starts to smoke it's too hot
an easy way to judge if it's hot enough is to flick a small bit of cornflour into the oil - if it sizzles and disappears your oil's about ready
place your coated tofu pieces in the oil and , turning with wooden chopsticks / a slotted spoon , fry until done
the cornflour will harden but not necessarily go golden
this is okay
split the tofu pieces evenly between your bowls and top with grated daikon , a small amount of ginger and chopped spring onion
eat immediately and savour the goodness
aggression cookies
preheat oven to 350f, mix all ingredients together like you would a pie crust, then you can beat it , pound it , mix it like play-dough, when your aggression is gone , make 1 inch balls of dough, place on ungreased cookie sheet 2 inches apart, then flatten just slightly, bake at 350 for 10 minutes, you have just turned you aggression into wonderful cookies
aginares avgolemono  artichoke bottoms in avgolemono
remove the leaves from the artichokes and scoop out the chokes , leaving the bottoms
discard the leaves
cut the bottoms in half
put them in cold water with 2 tablespoons of lemon juice added
when ready to use , drain and pat dry
pour the olive oil into a 6-quart saucepan
saute the onions until soft
add the potatoes and carrots and cook for about 5 minutes
add the artichoke bottoms , 4 1 / 2 cups of hot water , the dill and salt
cover and bring to a boil over medium heat
simmer until the potatoes , carrots and artichoke bottoms are fork-tender , about 12 to 15 minutes
do not stir , but occasionally lift and move the pan back and forth to move the mixture around and keep it from sticking to the bottom of the pan , but be careful not to break up the vegetables
reduce the heat to a low simmer while preparing the avgolemono sauce
to make the avgolemono sauce , beat the eggs well in a small bowl , then slowly add 2 / 3 cup of lemon juice
add the dissolved cornstarch and then slowly add about a cup of broth from the cooked vegetables , stirring all the while
pour the sauce over the vegetables and cook on low for about 3 minutes
remove from the heat and allow to stand 10 minutes before serving
aginares latheres  artichokes with vegetables  vegan
clean the artichokes by removing the coarse outer leaves and stem , cutting off the top and scooping out the choke with a spoon
trim off remaining leaves around the sides to leave just the pale colored heart
rub the artichoke hearts with lemon as soon as each is cleaned and place immediately in a bowl of cold water with half the lemon juice and set aside until ready to use
in a large pot , lightly saut the onions in the oil until they soften
add carrots and potatoes and continue to saut for a few minutes more
add the artichoke hearts , dill , celery , salt , and pepper , and stir
mix the remaining lemon juice with 1 / 2 cup of water and flour until smooth , and pour into the pot , stirring until well mixed inches
add the remaining water to cover the vegetables , and bring to a boil
cover , reduce heat , and cook over low heat for about one hour until potatoes and carrots are done
serve hot , warm , or at room temperature , with additional lemon on the side
agios fanourios cake   fanouropita  spiced raisin cake no eggs
preheat the oven to 170 degrees
hidrate the raisins in water or cognac
butter and flour a 10-11 inches round cake pan or use silicon lining
mix the oil and the sugar in a bowl
with a mixer / electric blender beat it for 3-4 minutes
add the orange juice and beat for 1 more minute
add to the liquid mix the raisins , walnuts , ground clove , cinnamon , orange peel , cognac
add to the preparation the flour previously mixed with the baking powder and mix making sure there are no lumps
pour mixture in baking pan and place in oven for 55 / 60 minutes in 170 degrees
check if the cake is ready with a toothpick in the middle of the cake
should come out clean
aglio e olio
fill large stock pot 2 / 3 full with cold water , add salt to taste and about 1 tablespoon of vegetable oil and bring to a boil
when water boils add pasta
while water is heating , combine half of the olive oil , 2 / 3 of the garlic and salt in a large skillet and cook over low heat , stirring constantly , until garlic browns
remove from heat and add remaining garlic , red pepper , lemon juice and 2 or 3 tablespoons of the pasta cooking water and stir
when pasta is cooked al dente , reserve 2 tablespoons of cooking water and drain
transfer pasta and garlic mixture to a large bowl and toss to combine
transfer pasta and garlic mixture back to skillet , add salt , reserved cooking water and remaining olive oil and cook over medium heat for about 1 minute , tossing and stirring constantly
transfer back to large bowl and serve
serve with grated parmesan or romano cheese
aglio e olio   spaghetti with garlic and olive oil
bring a large pot of water to the boil
add 2 tablespoons salt
add spaghetti
cook for 14 minutes exactly , then drain
about half-way through the cooking time for the spaghetti , heat the olive oil in a large frypan over a medium heat
add the garlic , anchovy and chilli - i pound these three ingredients in a mortar and pestle for a minute or so first , but this is not absolutely necessary
cook the garlic , anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown
reduce heat to low and add lemon juice , breadcrumbs , salt and half the parsley and stir to combine
with the pan still on the heat , add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly
serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley
aglio e olio pasta  garlic and oil
follow direstions for pasta
meanwhile in a large sauce pan add garlic and oil and cook on medium heat until softened but not browned
add butter until completely melted
add tomatoes and mushrooms and parsley
cook until mushrooms and tomatoes are desired consitency
do not let boil or brown
drain pasta and toss with the garlic and oil sauce
serve immediately and top with fresh parmesan
guaranteed yourfamily or guests will love it !
aglio olio  garlic and oil pasta
cook pasta to desired done-ness
in a large skillet over medium heat , cook the garlic and pepper flakes until they start making noise
add the anchovies and stir them in the oil until they are no longer visible
toss with the cooked and drained pasta
adjust salt and pepper if needed
serve
aglio olio e peperoncino  garlic  oil and chilli pasta sauce
heat the olive oil in a large frying pan over medium-low heat
add the chili and garlic , and gently fry for about 1 minute , until the garlic is just beginning to colour
take care not to let it burn
add the cooked pasta and the parsley , and season to taste
toss well and serve immediately
agliolio sauce for pasta
sautet the garlic in the olive oil until it is fragrant , add the pepper flakes& oregano , stir in the wine add clam nectar , bring to a rolling boil , boil 5 minutes reduce heat to low and stir in the corn starch cook until the sauce has thickened stir in the parsley and serve over pasta
aglione
strips the green leaves off the rosemary sprigs and add them to the rest of the ingredients , except the pepper , on a chopping board and chop very fine
place the mixture in a bowl , add pepper to taste and mix well
if storing , make sure the container is tightly covered
this can be made with dried herbs , but it really isn't the same
you can leave out the juniper berries , but they give a lovely layer of flavor
agnello al forno
layer onions , garlic , and potatoes in the slow cooker
in a skillet over med-high heat , warm 1 tablespoon oil until very hot
add half the meat and cook until browned on all sides
transfer to the cooker
repeat with the remaining oil and meat
add half of the herbs and all of the pepper to the cooker
season to taste with salt
top with the tomatoes and dot with butter
cover and cook on low until the lamb is fork-tender , 8-10 hours
an hour before the end of cooking time , sprinkle the remaining herbs on top of the meat and vegetables
serve with rice and green salad
agnello alla cacciatore  lamb hunter s style
heat oil in heavy casserole and saute onion until soft, add garlic and sage , saute a minute or two more, add lamb and brown on all sides, raise heat and add wine scrape pan and let boil for 20 seconds or so, lower heat and let reduce for 5 minutes or so, add tomatoes and season with salt , pepper , and pepper flakes, cover and simmer for 1 hour, when the meat is cooked and soft remove the pan from the heat, beat the egg yolks into the sauce, serve hot and enjoy !
agnes creamy rice pudding
combine rice , water , salt , and butter in a pan
cover and simmer for 15 minutes
at the same time , heat the milk to scalding
stir hot milk into rice , add raisins if using , cover , and simmer 15 more minutes
beat eggs and sugar together
add some of the hot mixture to them , stirring constantly
return egg mixture to rice mixture and cook 5 minutes , stirring constantly
it should start to bubble
pour into a bowl
add the vanilla
cool
agnes  sugar cookies  thin   crispy
cream together the butter and the sugar
beat in the eggs , cream , and vanilla
combine flour , baking powder , and salt , then stir into the creamy mixture
cover and chill until firm
roll out on a very lightly floured surface very thin
cut with lightly floured cookie cutters and set onto lightly greased cookie sheets
bake in a preheated 350f oven for 12-15 minutes
agni beverage
melt ghee in a pot over medium heat, add ginger , cinnamon and black pepper, simmer until aromatic , about a minute -- more or less, add almond milk and honey, continue to stir just until the mixture comes to a boil, immediately remove from heat and serve warm
agnolotti al burro e salvia
make the dough from the flour and the eggs and put it in a bowl , cover it with plastic wrap , and let it sit until it has risen
in the mean time , blanch the cabbage , drain it , squeezing well to extract moisture , and mince it
then saut it until done in the butter
take out the cabbage and set aside
brown the sausage and when brown add cooked meats together and heat until hot
mince the cooked meats quite finely
combine all the ingredients of the filling in a bowl and mix them thoroughly with your fingers to obtain a homogenous mixture , seasoning it to taste with salt , pepper and nutmeg
take the pasta dough and roll it out dime-thin
cut the sheet into two equal-sized pieces , dust one lightly with corn meal , roll it up , and cover it so it stays moist
dot the half of the sheet still on your work surface with blebs of filling about the size of a small hazelnut , putting the dots in rows that are about an inch apart
unroll the other sheet , shake off the corn meal , and lay it over the first
tamp the sheet down well around the filling , so it sticks , and cut the agnolotti free with a serrated pasta wheel
come time to cook them , heat the butter in a pan with the sage , and remove it from the flames when the sage begins to whisper
in the meantime , bring broth to a boil
boil the agnolotti in broth , skimming them off , into a serving bowl , as soon as they rise to the surface
season them with the butter and sage , and serve with freshly grated cheese , and thinly sliced truffle , if you have it
agourontomatosalata
peel tomatoes and cut into wedges , wash cucumber and core skin with the tines of fork and cut into thin slices
slice onion using some of the green tops , and then combine all the veggies with the oregano in a salad bowl
mix together olive oil , lemon juice , salt and pepper , taste and adjust
pour dressing over salad and gently toss to mix
serve right away or let the salad and dressing mingle awhile - i like mine to sit for 15 minutes or so
agua
roughly pour the ingredients together in similar proportions into a shot glass , making sure you finish with the bailey's - which should sink to the bottom then swirl through the blue
agua de arroz  mexican rice water
mix all together ingredients and let stand 3 hours
simmer for 1 / 2 hour
let cool , then puree in a blender and strain through a cloth or fine-mesh strainer
taste for sweetness and add sugar if necessary
chill and serve over ice
agua de horchata
rinse the rice in a colander
place in a blender and add enough water to cover by an inch
soak 5 or 10 minutes
add the vanilla and cinnamon and blend until finely ground
drain the liquid through colander into a pitcher
return the ground rice to the blender
add the condensed milk and about 2 cups water and blend again
drain into the pitcher
discard any remaining rice
add more water to the pitcher , one cup at a time , until it has the right amount of sweetness for you
add ice and serve cold
i suppose you could use rice or even soy milk , but i haven't tried it
agua de jamaica
bring the water and the spices to a boil over high heat, stir in the sugar and cook for about 1 minute , or until completely dissolved, add the hibiscus flowers and remove from heat, let it steep for about 1 hour at room temperature, strain and chill or serve over ice
agua de lima  lime water
squeeze the limes into a bowl and strain 1 cup of the juice into a jug with the water
add the sugar and more lime juice to taste
fill the jug with crushed ice and serve
agua de meln
in a blender or food processor , combine water , cantaloupe , sugar , and lime juice until smooth
pour mixture through a strainer into a pitcher , forcing through most of the pulp
chill at least 30 minutes before serving
serve with or without ice cubes
as a decorative touch , add slices or chunks of melon
agua de palapa joe s
in a small bowl , soak the rice , 1 cup water and cinnamon for 30 minutes
add to blender and liquefy for 3 minutes
in a large container , mix the blended rice , 5 cups water , vanilla , sugar , and condensed milk
stir and serve over ice
agua de sandia  watermelon beverage
remove rind from watermelon , and cut into chunks, in batches , blend water , sugar , watermelon and ice in a blender, pour into a large pitcher
agua de tamarindo
bring 1 quart of water to a boil then add the pods and the sugar and stir continuously while the mixture boils for one minute
pour into a glass or stainless steel bowl and steep for about 2 hours
this time may be as little as 1 hour for very fresh pods and 2 1 / 2 hours for older pods
use your hand or a spoon and break up the softened pods to free the pulp and the seeds
to finish:
strain the mixture through a sieve pressing on the pod solids to extract as much liquid as possible
taste for strength and sweetness
if it is too potent , add water or if too tart add more sugar
cover and refrigerate until time to serve
stir before serving
agua de valencia
to a pitcher add orange juice , gin , vodka and cava or champagne, add sugar , a pinch at a time, stir and taste until desired sweetness is acheived, refrigerate until chilled, fill a glass with 2 or 3 ice cubes and fill, garnish with lemon or lime wedges
agua de valencia   knock your socks off spanish cava punch
put some ice cubes into a large jug and pour over lots of orange juice
now add the bottle of cava
once the fizz subsides , stir in a good dash of the cointreau and its ready to serve
makes about 2 pints
agua fresca
mash the melon, if using a blender , add just enough water to blend into a coarse pulp, put the pulp in a pitcher, add the water and the sugar, stir vigorously to dissolve the sweetener, serve chilled
agua fresca de melon  watermelon sparkling water
whirl melon in blender in batches , adding mint leaves to one of the batches, pour puree into large pitcher , stir in sparkling water and add sugar to taste, chill at least one hour, pour over ice in tall glasses and garnish with mint sprig
agua fresca de papaya
choose very ripe fruit
peel , seed , and coarsely chop
smoothly puree measured fruit pulp and juice in blender with sugar and lime juice
add flavored fruit mixture to water , then rub through a fine strainer into a large jar or pitcher and discard pulp
pour the agua fresca over ice cubes into tall glasses
slices or chunks of matching fruit may be added as garnish just before serving
agua fresca de pepino
in a blender or food processor , combine water , cucumbers , sugar , and lime juice until smooth
pour mixture through a strainer into a pitcher , forcing through most of the pulp
chill at least 30 minutes before serving
serve with or without ice cubes
as a decorative touch , add slices of cucumbers
agua fresca de pina  pineapple
place pineapple , lime juice , mint and sugar in blender container, blend on high until mixture is frothy , about 30 seconds to 1 minute, pour into a tall pitcher, add club soda and stir once or twice to mix, immedieately pour itno 6 sugar-dipped ice-filled glasses, garnish each serving with a mint sprig
agua fresca de tres citricos triple citrus agua fresca
juice all fruits on a citrus juicer , straining out seeds, add sugar and stir well to dissolve, add water and stir, chill for at least an hour before serving
agua fresca flor de jamaica  hibiscus flower iced tea
put flowers and 3 cups water in a saucepan and bring to a boil, continue boiling approximately 5 minutes, remove from heat and add remaining cup of water and sugar, set aside at least 4 hours, strain into a pitcher and refrigerate, serve well-chilled
aguachiles
you will need to butterfly and devein your shrimp
using a sharp knife , cut each shrimp lengthwise along the back
for larger shrimp , cut them cleanly into two halves
for smaller shrimp , do not cut all the way through so that the two halves stay together
once open , remove the gray line of guts running through the center of the shrimp
in a blender , add the chilies , lime juice , cilantro , and the first teaspoon of salt
blend until the chilies are just broken up
don't worry about making a smooth paste
a few chunks of chili are not a problem
cover the shellfish with the blended sauce
marinate in the refrigerator for 15 - 20 minutes
you will know it's done when the surface of the shellfish begins to turn opaque and white
if the sauce does not completely cover the shellfish , stir the mixture after about 5 minutes to ensure it marinates evenly
while the shellfish is marinating , peel the cucumber and scrape out the seeds
cut into 1 / 2 inch cubes
to serve add the cucumber to the bowl of shellfish and toss to combine
spoon the shellfish , cucumber and sauce into a large flat serving dish
sprinkle with the remaining 1 / 4 teaspoon salt
top with the sliced onions and serve with tostadas and sliced avocados
aguado de gallina or chicken rice soup
soak the rice in water for 30 minutes
heat the oil or butter in a large sauce pan
add onions , garlic , pepper , tomatoes , parsley , oregano , cumin , achiote and salt , cook for 10 minutes stirring frequently
add the chicken broth or water and bring to a boil
add the chicken pieces and cook for 30 minutes
add the soaked rice and the chopped potatoes , cook for 45 minutes , stirring occasionally
add the carrots and cook for 5 minutes
add the peas and cook for 5-7 minutes or until the both the peas and carrots are tender
add the chopped cilantro and serve with avocado slices and hot sauce or aji
agurkesalat     cucumbers in vinegar
peel the cucumbers and slice very thin
mix the other ingredients and pour over the cucumbers
may be eaten at once but flavor will improve with standing for several hours at room temperature
store in the fridge after brining