formido/recipes-20k huggingface dataset:
angel flake biscuits
sift dry ingredients together in one bowl
stir in oil
add buttermilk and yeast
mix until flour mixture is moist
knead well for 1 minute
put in greased bowl and cover with damp cloth if you are going to use it right away just leave out on your counter
if not then you can refridgerate until ready to use
on floured board roll out dough 1 / 2 inch thick
cut out biscuits
let rolls rise for about 30 minutes before baking in 375 degree oven for 12-15 minutes
do not let them get too brown
want a light brown color on top
be sure to baste with butter as soon as they come out
angel flake cookies
in a medium saucepan , boil butter , sugar , and chopped dates over medium heat for 3 minutes
stirring constantly to bring the 3 ingredients into one thick brown mixture
remove from heat
fold in rice krispies , nuts , and vanilla
blend well
cool slightly
roll mixture into 1-inch balls
roll in coconut to coat evenly
cool completely before storing in container with lid
angel food bars  1965
cream 1 / 2 cup of the butter and granulated sugar well
beat in the eggs and vanilla
add the wafer crumbs and coconut
mix all well
pat into a 10 x 15 inch cookie sheet
bake 325 for 20 to 25 minutes
combine remaining ingredients brown sugar , last 1 / 2 cup butter , and the pecans in a saucepot
mix well , stirring , and boil for three minutes
pour over the bars while warm and spread evenly
place under broiler about four inches below , and broil until bubbly
remove
cut into 50 bars
angel food cake
beat egg whites by hand, add salt and beat again, add tartar and beat with mixer until stiff, fold in sifted flour and sugar, add almond extract , mix , and bake for 1 hour at 225, place upside- down to cool
angel food cake  gluten free
preheat oven to 325 degrees
separate egg whites into stainless steel bowl and let them come to room temperature
in a separate medium bowl , sift flours , salt , xanthan gum , and 3 / 4 cup of sugar
beat the egg whites until foamy
add the cream of tartar
beat until the egg whites form soft peaks
beat in the other reserved 3 / 4 cup of sugar about 3 tablespoons at a time
beat until stiff peaks form
slowly fold in flour mixture about 1 / 4 cup at a time
once the flour mixture is combined , fold in vanilla
slowly pour the batter into a tube pan and spread evenly
run a knife through the cake to eliminate any large air bubbles
bake for 50-55 minutes until top is golden and sides begin to pull away
cool for 10 minutes
run a knife along the outer edge of the pan and pull out the insert to the tube pan
run a knife along the bottom of the insert and invert onto a cake plate
angel food cake  kitchen aid mixer
mix flour and 1 / 2 cup sugar in small bowl
set aside
place egg whites in mixer bowl
attach bowl and wire whip to mixer
gradually turn to speed 6 and whip 30 to 60 seconds , or until egg whites are frothy
add cream of tarter , salt , and vanilla
turn to speed 8 and whip 2 to 2 1 / 2 minutes , or until whites are almost stiff but not dry
turn to speed 2
gradually add remaining 1 cup sugar and mix about 1 minute
stop and scrape bowl
remove bowl from mixer
spoon flour-sugar mixture , one-fourth at a time , over egg whites
fold in gently with spatula , just until blended
pour batter into ungreased 10-inch tube pan
with knife , gently cut through batter to remove large air bubbles
bake at 375 for 35 minutes , or until crust is golden brown and cracks are very dry
immediately invert cake onto funnel or soft drink bottle
cool completely
remove from pan
angel food cake  rose s restaurant
preheat oven to 400
sift flour , add 3 / 4 c of sugar , and sift the mixture 5 times , beat egg whites until stiff
add cream of tartar and salt , continue beating , and very gradually , 1 tablespoon at a time , beat in the remaining sugar
when batter looks shiny and stiff , very gradually fold in the sifted flour mixture and vanilla
pour batter into a 9" angel food cake pan and bake 10 minutes
reduce heat to 350 and bake for 30 minutes
reduce heat again to 300 and bake until cake is done , about 1 hour , total
remove from oven , turn upside down to cool
when cold , remove from pan and frost or leave plain
angel food cake   homemade
i always separate the egg in a glass first
then if no yoke pour into measuring container
do not grease pan
i always use a two piece angelfood cake pan
heat oven to 375
sift the cake flour and 3 / 4 cup + 2 tbsp sugar separately
set aside
combine the extracts in a small bowl
set aside
beat egg whites , cream of tartar and salt until it forms peaks
add the other 3 / 4 cup of sugar slowly , then beat on high until stiff peaks form
if you have a mixing guard for your mixer bowl now would be a good time to attach it
beating on low , add flour mixture and extracts slowly
make sure you fold in the sides and bottom of your mixing bowl
spoon into an angel food cake pan
move a knife through batter to remove air pockets
bake 30-35 minutes or until top springs back when touched lightly with finger
invert pan onto a tin funnel to cool completely
to remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan
then firmly spank the sides of your pan
you could use a knife but this sometime tears the sides of the cake
invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert
no need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate
or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel
angel food cake  malakh ensvarg lekekh
sift flour and 3 / 4 cup sugar together 3 or 4 times
set aside
beat egg whites with cream of tartar , sal , and vanilla until stiff peaks are formed
lightly fold in remaining sugar 2 tablespoons at a time
sift about 4 tablespoons of the flour mixture at a time over the meringue
gently blend after each addition
carefully slide batter into an ungreased 10 inch tube pan
cut through the batter with a knife to break large air bubbles
bake at 350 degrees for 45 minutes or until cake tests done
immediately invert pan and cool cake completely
remove cake from pan very gently
angel food cake deluxe
heat oven to 375
mix flour and powdered sugar
beat egg whites and cream of tartar in large bowl on medium speed until foamy
beat in granulated sugar on high speed , 2 tablespoons at a time , adding vanilla , almond extract and salt with the last addition of sugar
continue beating until meringue holds stiff peaks
do not underbeat
sprinkle flour-sugar mixture , 1 / 4 cup at a time , over meringue , folding in gently just until mixture disappears
spread in ungreased tube pan , 10 4 inches
gently cut through batter with spatula
bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly
immediately invert pan onto heatproof funnel
let hang until cake is completely cool
angel food cake dessert
cube cake, mix cheese and yogourt together, prepare your choice of fruit, layer cake in glass bowl, next layer is cheese and yogourt, layer fruit, repeat each layer, top with fat free or low fat yogourt or cool whip
angel food cake waldorf
prepare angel food cake by cutting a 1 inch slice off the top, remove the center , leaving walls around a cavity, whip cream, combine sugar , salt and cocoa, while beating the cream sprinkle in the cocoa mixture, whip until stiff, fold in cut-up almonds, fill cavity, replace top of cake and spread rest of cream mixture on top and sides of cake, sprinkle with 1 / 3 cup shaved toasted almonds, chill 3 hrs, or more before serving
angel food cake with fresh fruit and lime drizzle
combine the lime juice , sugar , and 1 / 4 cup water in a small saucepan and bring to a boil
stir constantly , cooking until sugar dissolves
refrigerate until cool
slice cake and plate it on individual plates
top with strawberries
stir the zest into the cooled syrup and drizzle over the fruit and cake
serve
angel food cake with lemon cream and berries
prepare and bake cake mix in a 10 inch tube pan according to package directions
cool cake completely according to package directions
in a medium bowl , stir together yogurt and 1 / 4 of the pudding mix until smooth
gradually add remaining pudding mix to yogurt , stirring until smooth after each addition
fold in whipped topping
serve lemon cream and berries over cake
angel food cake with lemon meringue icing
preheat the oven to 325f
sift the flour , 3 / 4 cup of the sugar , salt and lemon zest together 3 times
beat the egg whites , water , lemon juice , cream of tartar and extracts together with an electric mixer on low speed until frothy
increase to medium speed and beat until the mixture is 4 times its original volume , about 2 to 3 more minutes
continue beating and add the remaining sugar , gradually over 3 minutes
sift the flour mixture into the egg white mixture , 1 / 4 cup at a time with a spatula , working the batter as little as possible
pour the batter into an ungreased 10" tube pan
run a knife around the center of the batter and tap the pan on the counter to remove any air pockets in the batter
bake 45 to 50 minutes , until the cake is light golden brown and well risen
immediately invert the pan on the neck of a bottle until the cake is completely cool
slide a knife around the pan and remove the cake
for the icing:
in a bowl , combine the egg whites , sugar , water , lemon juice , corn syrup and cream of tartar
place the bowl over a pan of simmering water , stirring constantly with a rubber spatula until the sugar dissolves and the mixture is warm to the touch
remove from heat and beat with an electric mixer on medium-high speed until medium peaks form and the meringue is cool
add the vanilla extract and lemon zest and mix on high speed until stiffer peaks form
place the cake on a serving platter and spread the icing over the top and sides of the cake
angel food cake with mixed berries
mix berries and sugar together in a bowl , mashing slightly to create a juice, pour over sliced angel food cake
angel food cake with yummy chocolate whipped cream icing
mix all ingredients on high with mixer until light and fluffy ice cake with frosting
you can cut the cake into 2 layers and also put frosting in middle
especially good to put some toffee candy on top of the frosting in the center of the cake also
angel food cake  deluxe
heat oven to 375 degrees
stir together cake flour and confectioner's sugar
set aside
in a large mixer bowl , beat egg whites , cream of tartar , and salt until foamy
add the granular sugar , 2 tablespoons at a time , beating at high speed until the meringue holds stiff peaks
gently fold in the extracts by hand
sprinkle the flour-confectioner's sugar mixture , 1 / 4 cup at a time , over the meringue , folding it in gently just until flour-sugar mixture disappears
do not over-mix or cake will become tough !
push batter into ungreased tube pan , turning it several times to fill pan evenly
gently cut through the batter with a knife to remove air bubbles
bake 30-35 minutes or until the top springs back when touched lightly with finger
remove from oven and immediately invert the tube over weighted glass bottle
let hang upside down until cake is completely cool
to remove cooled cake from tube pan , loosen first by moving table knife up and down against side of pan
next , turn the pan over and hit one side
the cake will slip out onto the platter
angel food candy
butter a 9x13 inch baking dish
in a medium saucepan over medium heat , combine sugar , corn syrup and vinegar
cook , stirring , until sugar dissolves
heat , without stirring , to 300 to 310 degrees f or until a small amount of syrup dropped into cold water forms hard , brittle threads
remove from heat and stir in baking soda
pour into prepared pan
do not spread
mixture will not fill pan
allow to cool completely
melt morsels and shortening in medium , uncovered , microwave-safe bowl for 1 minute
stir
microwave an additional 10 to 15 seconds , stirring until smooth
break cooled candy into bite sized pieces and dip into melted chocolate
let set on waxed paper
store tightly covered
angel food cocoa swirl cake  very low fat
preheat oven to 350, sift the 3 / 4 cup flour& 1 / 2 cup sugar , twice, beat the egg whites& salt , until foamy, sprinkle the cream of tartar , beating until mixture is stiff , but not dry, gradually , add in the 3 / 4 cup of sugar , then vanilla& almond extracts, add in sifted ingredients , little at a time , carefully, divide the batter in half, sift together 2 tb cake flour+ 2 tb sugar , adding this to one half of batter, sift the 3 tb cocoa+ 2 tb sugar , adding this to the other batter, in a ungreased 9 inch tube pan , alternatly add spoonfuls of both batters, bake in alow oven for about a hour, remove cake when cooled
angel food cream delight
cut off top of cake 1 inch down from top
scooping carefully , make a tunnel in bottom part of cake , 1 inch from sides and bottom
mix dry pudding mix and pineapple and let stand
whip 1 cup of cream , add nuts , sliced berries and pineapple mixture , folding completely
sprinkle rum around inside cake tunnel and cake top ,
fill tunnel with cream mixture and replace top on cake , pressing gently to seal
whip remaning cream and add remainder of filling that didn't fit into the cake
frost cake and decorate with whole berries and pecans
angel food cupcakes
heat oven to 375 degrees
place paper baking cups in 30 -36 regular sized muffin cups
beat cake mix , cornstarch , vanilla and water in extra large glass or metal bowl on low speed for 30 seconds
beat on medium speed for 3 minute
fill cups 2 / 3-3 / 4 full of batter
refrigerate remaining batter while cupcakes are baking
bake 12-20 minutes or until golden brown and cracks feel dry
cool
frost with your favorite frosting or fruit - i prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar
angel food delight
blend powdered sugar and cream cheese until smooth and creamy, cut angel food cake into 1 inch cubes, fold whipping cream and cake cubes into the cream cheese mixture, pat the entire mix into a 9x12 pan , cover and refrigerate for several hours, cut into portions and spoon pie filling on top of each portion, serve
angel food dessert
i recommend baking the cake the day before as it is easier to cut
dissolve the instant coffee in the hot water and combine with the marshmallow cream and vanilla
beat on low speed until blended and then beat at high speed until fluffy
whip cream until soft peaks form
fold whipped cream into marshmallow mixture
split cake into 3 layers
frost each layer with filling and sprinkle top with chocolate and almonds
angel food frosting
mix together and spread on cooled angel food cake, garnish with fresh strawberries, can also substitute raspberries and raspberry yogurt
angel food ice cream cake
cut the cake in half, tear one half into small pieces and set aside, cut the other half into 12-14 thin slices, arrange in the bottom of a waxed paper-lined 13-in, x 9-in, x 2-in, baking pan , overlapping as needed, spread softened ice cream over cake , pressing down to smooth, gently press the small cake pieces into ice cream, cover and freeze, just before serving , slice strawberries and sweeten to taste, cut dessert into squares and top with strawberries
angel food pineapple cake
preheat oven to 325 degrees, prepare 13 x 9 pan, mix can of pineapple with box of angel food cake, blend with hand blender on low for one minute, pour into pan, sprinkle coconut evenly on top of batter, bake for 25 - 30 minutes, serve with non-fat cool whip and fresh fruit
angel food pineapple orange muffins
preheat oven to 350f, lline muffin pans with 24 paper liners or spray with pam, combine first 3 ingredients and mix well, blend rind in at the end, fill muffin cups approximately 3 / 4 full, bake approximately 15 minutes
angel food pudding cake   angel lush with pineapple
slice cake into 3 rings , set aside, stir dry pudding mix with reserved pineapple juice, fold in pineapple , then whipped topping, frost each ring top as you rebuild cake, frost outside of cake with remaining mixture, chill for 8 hours
angel food puffs   ww
preheat oven to 350, combine first 3 ingredients in a large bowl, beat with a mixer at medium speed until smooth, drop batter by heaping tablespoon onto baking sheet coated with cooking spray, bake at 350 for 9 minutes or until lightly browned, remove from baking sheets, immediately , and cool on wire racks, try strawberry or lemon-lime for starters
angel food tiramisu
line a 4 1 / 2 x 8 1 / 2" loaf pan with a sheet of plastic wrap
beat together cream cheese , sugar , cream , and vanilla until smooth
combine coffee and liquor
slice cake horizontally into 4 layers using a serrated knife
brush coffee mixture over both sides of each cake layer
place one cake layer in the bottom of the prepared pan and spread evenly with 1 / 3 cup of cream cheese mixture
sprinkle with 1 / 4 of the grated chocolate
repeat with remaining layers , but reserve 1 / 2 cup of cream cheese mixture and 1 / 4 of the chocolate
fold plastic wrap over the top and gently press to make cake level
chill 30 minutes
unwrap the top of the cake and invert onto a plate
remove plastic wrap
spread reserved cream cheese mixture over the top and sprinkle with remaining chocolate
garnish with strawberries
angel food torte
slice angel food cake into thirds horizontally, if desired , tint the topping pink with a few drops of food coloring, spread each cake layer with topping and 1 cup fruit, reassemble layers and spread remaining topping over entire cake, chill until ready to serve
angel hair   chicken
cook chicken in 1 tbsp oil , drain on paper towels, heat remaining oil in same pan , cook carrots 4 minutes, add broccoli & garlic , cook 2 minutes, add broth & parsley, reduce heat & simmer 4 minutes, toss with angel hair
angel hair alfredo
cook pasta according to package directions, meanwhile , in a large skillet , saut garlic in oil until lightly browned, stir in the flour , cornstarch , garlic salt , pepper and basil until blended, gradually stir in milk, bring to a boil, cook and stir for 2 minutes or until thickened, reduce heat, whisk in cream cheese and parmesan cheese until smooth, add ham if desired, heat through, drain pasta, add to sauce and toss to coat, yield: 4-6 servings, country woman
angel hair arrabbiata
directions -
cook 1 angel hair pasta according to package directions and drain
about 5 minutes and make sure your water is boiling with a touch of salt and some olive oil so it doesn't stick
and rinse pasta immediately with cool water so it doesn't continue cooking !
in a medium saucepot , heat diced tomatoes with basil and garlic , olives and olive liquid , and crushed red pepper to taste over medium-low heat , stirring occasionally , until hot
season with salt and fresh ground black pepper to taste
place pasta in a large serving bowl
add tomato mixture and 1 / 4 cup coarsely chopped fresh parsley
toss together with tongs and serve immediately garnished with shredded parmesan cheese , if desired
please
i prefer freshly grated asiago or a nice blend of romano and parmesan
not kraft -- and freshly ground black pepper large flakes !
also i use one clove garlic , crushed and my own canned tomatoes and fresh basil
the amount of basil is subjective , as i like a lot ! :)
angel hair fresca
bring water to boil in large pot, stir pasta into boiling water, boil for 1 minute, stir in broccoli and boil for 4 more minutes , stir occasionally, drain well, add butter to saucepan using residual heat to melt butter, stir in pesto and pasta and broccoli, toss to mix and serve
angel hair frittata
heat 2 tablespoons oil in heavy medium skillet over medium-high heat
add zucchini , 1 tomato , mushrooms , onion and garlic and saut until tender , about 3 minutes
add olives and herbs
cool
preheat broiler
beat eggs and 1
5 cups cheese in large bowl
season with salt and pepper
mix in vegetables and pasta
heat remaining 2 tablespoons oil in heavy large broilerproof skillet over medium heat
add egg mixture to skillet
press mixture with back of spatula to even thickness
cook until frittata is set and golden brown on bottom
transfer skillet to broiler and cook until top of frittata is set , about 2 minutes
run small knife around edge of frittata to loosen
invert skillet onto large plate
remove skillet
cut frittata into wedges
serve , passing additional cheese and chopped tomatotes separately
angel hair noodles with smoked salmon
in a small bowl , combine salmon and scallions , creme fraiche and a generous grinding of black pepper
heat a large pot of boiling salted water
cook noodles until tender
drain
toss noodles with salmon mix
angel hair pasta
begin boiling water for the pasta, in large saucepan , add olive oil and heat, add garlic and saute, in blender , chop tomatoes to desired consistancy and add to saute pan, add pepper and basil, allow 5 minutes for the tomatoes to cook, in the meantime , start cooking the pasta, add chicken stock and cook a few minutes longer, when the pasta is ready , drain and add to tomato sauce, serve with fresh grated parmesan, enjoy !
angel hair pasta   shrimp salad
cook pasta according to package directions, drain & rinse under cold water, nuke bacon until crisp, set aside to cool, crumble bacon & mix together with pasta , onions , olives , & ranch dressing, carefully work the shrimp into pasta
angel hair pasta and crab with alfredo sauce
prepare pasta according to package directions, heat sauce and crabmeat in medium saucepan until hot, add pasta , heat through, top with cheese
angel hair pasta and lemon parsley sauce
grate yellow zest from lemons , being careful not to include any bitter white pith
in a small bowl , combine lemon zest , garlic and parsley
set gremolata aside
cook angel hair pasta in a large pot of boiling salted water until tender but still firm , between 3 and 5 minutes
meanwhile , in a large frying pan , warm olive oil over medium-low heat
add gremolata and salt and pepper
cook 1 minute , being careful not to burn garlic
drain pasta and pour into pan
toss to coat
sprinkle parmesan cheese to top
angel hair pasta delight
heat oil in a large nonstick skillet over medium-high heat, add onion, saut 2 minutes, add garlic, saut 1 minute, add water , crushed red pepper & spinach, cover and cook 2 minutes or until spinach wilts, stir in tomato , chicken , bacon , and vinegar, cook 1 minute or until thoroughly heated, serve over pasta, sprinkle with cheese
angel hair pasta in garlic sauce
cook pasta as directed on package, meanwhile , heat oil in a skillet over medium high heat, saute parsley and garlic in oil, drain pasta well and mix with garlic mixture, top with cheese, serve with pepper
angel hair pasta salad
cook pasta according to package directions , drain and set aside, heat oil in a small skillet over medium-low heat, add almonds and sesame seeds, saut until slightly brown , set aside, combine oil , sugar , vinegar , salt and white pepper in a jar, cover tightly and shake, set aside, combine cabbage , scallions , water chestnuts and pasta in a large bowl, toss in nut mixture, toss with dressing before serving
angel hair pasta w  lemon   chicken
cook pasta according to instructions, toss hot pasta with remaining ingredients, add salt and pepper to taste
angel hair pasta w garlic   sun dried tomatoes
cook pasta in boiling water for 3-5 minutes, drain, in a small saucepan , heat olive oil until warm, add sundried tomatoes& garlic, saute for 4 minutes, add italian seasoning and saute for 1 more minute, toss drained pasta with desired amount of sauce, sprinkle with parmesan cheese
angel hair pasta w shrimp and asparagus for 2
cook pasta according to package directions, drain and set aside, heat a 9-inch skillet over high heat 1 minute, spray with vegetable spray and add olive oil and shrimp , garlic and shallots, cook , stirring constantly , 2 to 3 minutes or until shrimp turn pink, add asparagus and next 4 ingredients, stir in wine , scraping bottom of skillet to loosen any particles , if necessary, add pasta , basil , and remaining ingredients, toss gently, serve immediately