formido/recipes-20k huggingface dataset:
amazingly soft peanut butter chocolate chip cookies
preheat your oven to 325 degrees fahrenheit
cream butter , peanut butter , and sugars together until smooth
add eggs and vanilla , beat well
stir in flour and baking soda until well combined
mix in chips and nuts by hand
using a cookie scooper or a spoon , scoop up 1 1 / 4 inch balls of dough and place 2'' apart on a greased cookie sheet
bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown
wait 3-4 minutes before transferring to wire rack to cool
you could use any kind of nuts you want and even switch up the chips
if you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft
amazon cake
preheat oven to 350f
whisk together flour , cocoa , baking soda , sugar and salt
in a separate bowl , whisk together oil , vanilla and vinegar with 1 cup cold water
whisk in dry ingredients , blending until completely free of lumps
pour into a greased 9-inch round cake pan
bake 30 to 35 minutes , until top springs back when pressed gently
cool before removing from pan and dusting with confectioners' sugar
amazon catfish
to make sauce: heat 1 tablespoon oil in skillet
add onion and cook over medium heat until onion turns color and is golden brown
add 1 cup curry sauce and bring liquid to a boil
add the jicama and the tomatoes
reduce heat to low and let simmer 2 minutes
set aside but keep warm while preparing fish
to make fish: beat eggs , water , salt and pepper in a shallow bowl or pie plate
pour flour in separate pie plate or dish
combine breadcrumbs and cornmeal in a third pie plate or dish
coat the fish with four , then dip in egg mixture and finally dredge then in the cornmeal mixture
make sure both sides of fish are coated
set aside until all four pieces of fish are prepared for frying
heat 1 / 2 inch oil oil to 350f in a heavy skillet
add 2 pieces of fish and cook over medium heat , turning once , until brown
remove with slotted spoon and drain on paper towels
repeat with remaining fish
top with sauce and garnish with spicy roasted peanuts
to make curry sauce : heat oil in sauce pan
add onion , garlic and red pepper flakes
cook over medium heat until onion is soft
add flour a spoonful at a time , stirring constantly until paste forms
slowly add the water and then the pineapple juice
stir constantly to avoid getting lumps
when the mixture begins to simmer , reduce heat to low and add curry powder , raisins , coconut , bananas , almonds , salt and sugar
simmer until sauce has been reduced by 1 / 4
transfer mixture to blender and puree
place mixture in sieve over bowl and strain mixture , reserving liquid and discarding solids
sauce may be served immediately or refrigerated covered in an airtight container
if refrigerated , reheat sauce before using
to make spicy roasted peanuts : one can honey roasted peanuts 2 tablespoons habanero hot sauce preheat oven to 300f
combine peanuts and hot sauce in bowl
stir until peanuts are coated
spread nuts on cookie sheet
bake until nuts are dry
store nuts in a covered container , however do not put nuts in container until they are completely cooled
amazon fried chicken breasts with cilantro sauce
in a blender , combine the cilantro , garlic , jalapeo , vinegar and water and puree
transfer to a bowl and whisk in the mayonnaise
cover and refrigerate
in a shallow bowl , lightly beat the eggs
in another shallow bowl , combine the flour , salt and pepper
spread the potato chips in a third bowl
lightly coat the chicken with the flour , shaking off any excess , then dip in the beaten eggs
coat the chicken with the potato chips
heat the oil in a large nonstick skillet until shimmering
add the chicken and cook over moderately high heat until golden and cooked through , about 5 minutes per side
transfer to plates
serve at once with the cilantro sauce
amba  a spicy and savory mango condiment
wash the mangoes well and cut them up into slices the size of your pinky finger
salt well and place the slices into a large jar
close the jar and place it in a sunny spot for 4 to 5 days to release all the liquid in the fruit
at the end of this time the mangoes should be a very light , yellow color
drain , saving the liquid
allow the mango slices to dry , preferably in the sun , for 3 to 4 hours
heat the 2 tablespoons of corn oil in a pot , and add all the ingredients up to the garlic
cook and constantly stir for a few seconds , until the spices begin to pop and make tiny explosive noises
boil the mango liquid and add this to the heated spice mixture
add the mango and the chopped garlic
stir , and continue cooking for 5 minutes on a low flame
make sure the mixture does not dry out too much
remove from the flame and let cool completely
divide the mixture among 4 one-cup jars
cover with the corn oil and seal
amba is delicious with felafel , meat , fish , and even mixed into rice dishes
the amba will keep for at least six months
ambassade d auvergne s seven hour leg of lamb
layer onions , carrots , garlic , bay leaves and thyme on bottom of nonreactive covered roaster large enough to hold lamb
place lamb on top of onion and carrot mixture
roast , uncovered , at 425 degrees for 30 minutes
remove roaster from oven
generously season lamb to taste with salt and
pepper
return to oven and roast another 30 minutes
remove roaster from oven , leaving oven on
place roaster on top of stove , slowly pour wine over lamb , cover , and bring liquid to a boil
return roaster , covered , to oven
roast 4 to 5 additional hours until lamb is fork tender , but not falling off bone
check on lamb , reducing oven temps if lamb begins to burn or liquid begins to evaporate too much
when lamb is fork tender , bury potatoes and tomatoes in liquid
cover and roast until potatoes are cooked through , about 1 hour more
lamb should now be very tender , still juicy and falling off bones
amber and zach s kisses
beat egg whites until they are very stiff
add the sugar slowly while beating the stiff egg whites
drop by teaspoonfuls onto waxed paper lined cookie sheet
bake at 275 degrees fahrenheit for 50 minutes
adds a wonderful decoration to anything edible or eat them by themselves
for a colorful variation , separate into small bowls and add small drops of food coloring to a more colorful decoration
experiment with them
use your imagination to make all kinds of food art
flowers , smiley faces , animals , etc
amber apple bake
pre heat oven to 375 degrees f, separate biscuits into 10 bisuits, place in bottom of greased 8" baking dish, arrange apples over top, in a small saucepan , combine remaining ingredients, bring to a boi , stirring constantly, pour overapples and biscuits, bake for 20-30 minutes until golder brown and bisucits ar firm in center, serve warm
amber crab souffle
preheat oven to 350, brush 6 individual ramekins with melted butter, whisk together eggs , milk , salt , pepper and dill, stir in crab and cheese , but be gentle--don't break up the lumps of crab, pour mixture in ramekins, sprinkle with paprika, bake 40-45 minutes
amber glazed turkey wings   legs
place turkey in a large pot with water, cook about 1-1 / 2 hours, refrigerate till ready to use, combine glaze ingredients, preheat grill, cook turkey 20-30 minutes basting with glaze, 4 servings
amber glow
place room temperature cream cheese in a shallow serving dish, in a small bowl mix preserves , dry mustard , horseradish and hot sauce, pour over cream cheese, sprinkle chopped salted peanuts over the top, serve with crackers
amber glow dip  cream cheese  apricot and horseradish plus
in a small bowl , mix everything but the cream cheese and the nuts, place the cheese on a plate and top with the apricot mixture, sprinkle with chopped peanuts , if you like , and serve with crackers
amber onions
combine first five ingredients in a shallow baking dish, peel the onions and cut in half through the equator, place cut-side down in baking dish, cover tightly, bake at 350 for 1 hour or until very tender, turn onions cut-side up and baste with sauce from bottom of pan before serving
amber rum cake
preheat oven to 350
grease and flour 12 cup bundt or 10 inch tube pan
combine cake mix , pudding mix , eggs , 1 / 2 c nectar , 1 / 2 c rum , oil , and raisins in large bowl
blend well , then beat at medium mixer speed 2 minutes
turn into prepared pan
bake 55 to 60 minutes or until cake tests done
cool in pan 15 minutes
meanwhile , combine remaining nectar and sugar in saucepan
bring to a boil , boil 5 minutes , stirring constantly
remove from stove and stir in remaining rum
remove cake from pan to serving plate
prick top and sides
slowly , spoon and brush syrup over warm cake
enjoy !
amber s beef n  beans pasta
in a large skillet or pot , saute the onions until they're translucent
then , add the beans to the skillet and lightly saute , stirring constantly for 1-2 minutes
add the noodles , gravy , and spices
simmer on low , stirring frequently until everything is heated through , about 5-10 minute
amber s down home peach iced tea
in a 3qt stock pot , combine the tea bags , water and sugar, brew on med-low heat, open the canned peaches , and drain the syrup into the pot, drop in 3-5 peach slices, reserve the rest of the peaches on the side, brew the tea to just under a boil, remove from heat, strain off the tea bags , but leave the peach slices, return tea to pot , cover and let sit until tea is room temperature, place tea into a a pitcher for serving, refrigerate until chilled
amber s dressing
whisk everything together until well incorporated
amber s favorite amish casserole
brown ground beef with onions
drain
while hamburger is cooking , prepare noodles according to package
drain
mix tomato soup and brown sugar into hamburger
mix cream of chicken and cheddar cheese soups , and milk into noodles
put noodle mixture into a 9x13-inch pan or casserole dish , top with cheese , then the hamburger mixture
bake , covered , for 40-45 minutes at 350f
amber s french bagels  french toast
beat the eggs , milk , vanilla , cinnamon and salt together, coat the bagels in the egg mixture and place in preheated buttered pan, cook for 2-3 minutes per side
amber s japan style tofu meal
slice the tofu into 4 horizontal slabs
gently press them between a tea towel to remove some of their moisture
then slice into strips
stir together the marinade ingredients in a shallow dish
add the tofu strips , and flip gently to coat
let marinate for 20 minutes- 1 hour
meanwhile , cook your quinoa , and let it rest , partially covered , off the heat when it's done
when the quinoa is cooked , you can also start steaming the beans and preparing the tofu:
whisk everything for the sauce , except the miso , in a small saucepan
heat the oil in a frying pan over medium heat
drain any extra marinade from the tofu strips , transfer them to the pan and fry till golden-brown
set aside
add the reserved marinade to the pan with the sauce ingredients and place it over medium heat
quickly bring to a boil , whisking well to remove lumps of cornstarch
after it cooks for two minutes , remove from heat and stir in the miso
to serve , arrange 4 tofu strips on a bed of quinoa on each plate
spoon sauce over top , and sprinkle with scallion and sprouts
divvy up the beans on the side , and serve
hope you enjoy !
amber style goddess dressing
combine all in a jar and shake well, it will thicken up in 10 minutes or so from the tahini, add salt or pepper if desired, keep refrigerated
ambrosia
drain fruit well, mix all ingredients together, refrigerate for 24 hours, be sure fruit is well drained or ambrosia will be mushy
ambrosia   1   2   3   4 salad
drain juice from fruit, let stand for about 10 minutes before mixing ingredients, stir the sour cream and coconut together, add the two fruits, pour into a pretty clear dish if you have it, place the cherries on top, chill for at least 30 minutes before serving, keep in the refridgerator till ready to serve, it looks very inviting and delicious ! and it is !
ambrosia   crab cakes
try not to break lumps but make sure there are no shell fragments
combine egg , mustard , mayo , chives , red pepper , old bay in bowl and mix well place crab meat in separate bowl adding bread crumbs and then mayo mixture , toss gently , be careful not to overmix
let flavors blend 1 / 2 hour in the refrigerator
portion and form to a patty shape 1 / 2 to 1" thick
cover with plastic and chill until ready to cook
saute in very hot pan with whole butter , when first side is browned , turn over and put in 350 degree oven for five minutes
take out and put on paper towel to absorb excess butter
enjoy with the louis sauce or your favorite seafood sauce and lemon wedges
another sauce that is great is a hollandaise with roasted red peppers blended altogether- it's a beautiful color and an excellent taste drizzled or served on the side
ambrosia cake
cake: in a large mixing bowl , blend on low speed for 30 seconds: cake mix , oil , mandarin oranges and eggs
beat on medium speed for 2 minutes
pour into greased and floured 9 x 13 inch pan
bake at 350 degrees for 40 minutes
topping: combine pineapple and pudding mix
let stand for 5 minutes
add cool whip
mix well by hand
frost cake when cool
refrigerate
ambrosia cheesecake
stir together first 3 ingredients
press mixture into bottom of a 10-inch springform pan
bake at 350 for 8 minutes
cool
beat cream cheese , eggs , and 1 cup sugar at medium speed with an electric mixer until fluffy
stir in 14-ounce package coconut and vanilla
pour into prepared crust
bake at 350 for 1 hour
cool completely on a wire rack
cover and chill 8 hours
release sides of springform pan , and place cheesecake on serving platter or cake stand
spread fresh orange curd evenly over top of cheesecake
sprinkle 1 cup toasted coconut around outer edge of top , if desired
arrange decorated pastry strips on sides of cheesecake , if desired
garnish top of cake , if desired
ambrosia cocktail
toss together oranges , grapefruit , and pineapple, set aside, pour orange liqueur into a shallow saucer, dip rims of 8 glasses in liqueur, dip rims in sugar , and let stand 30 minutes to dry completely, spoon fruit mixture evenly into glasses, add ros wine , filling three-fourths full, top with grated coconut and cherries, serve immediately
ambrosia conserve
combine pineapple , orange juice and peel in a large saucepot, simmer 10 minutes, add sugar , stirring until dissolved, cook rapidly almost to gelling point, as mixture thickens , stir frequently to prevent sticking, remove from heat, stir in coconut , cherries and almonds, ladle hot conserve into hot sterilized jars , leaving 1 / 4-inch headspace, adjust two-piece caps, process 15 minutes in a boiling-water canner, remove from boiling-water bath, cover with dry towel, allow to stand until lids seal and cool
ambrosia cream pie
chop up orange segments
lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture
in a medium bowl , combine the milk and the pudding mix
mix well
whip the cream until stiff and fold it into the pudding mix
fold in the coconut as well
add the oranges and pineapple and stir well to mix it all through
pour this mixture into the crumb crust
cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut , about 6 hours or overnight
keep it covered and store it in the fridge
garnish with additional whipped topping and coconut
ambrosia de laranja   brazilian orange pudding
preheat oven to 300f
mix all ingredients well with a spoon and pass through a strainer
pour into an 8 x 6 inch pyrex and bake for 20 minutes or until sides start to brown and become crunchy and top is golden brown
ambrosia extreme makeover
in a small bowl , combine creme fraiche , orange juice , lemon juice , sugar and mint
peel and slice bananas , put in large bowl along with cantaloupe , pineapple , strawberries and grapes
add the creme fraiche mixture and toss gently to coat the fruit with dressing
put salad in serving bowl and garmich with kiwi slices
chef's
"
ambrosia freeze
with electric mixer , beat cream cheese and bananas in large bowl until nearly smooth
beat in sweetened condensed milk , yogurt , and lemon juice
stir in orange sections , pineapple and coconut
stir in food coloring
spoon into 11x7-inch baking dish
cover and freeze 6 hours or until firm
remove from freezer 15 minutes before serving
cut into pieces
serve in dessert dishes
ambrosia fruit compote
section oranges , and cut plums in 1 / 2, drain pineapple , reserving 1 / 4 cup syrup, combine fruit and oranges, heat syrup , brown sugar and orange zest till sugar dissolves, stir in rum, pour over friut, stir, and chill, garnish with coconut
ambrosia fruit salad
in a large bowl , combine sweetened condensed milk , sour cream & lime juice
mix well
stir in the remaining ingredients
cover & chill at least 3 hours or overnight
to prevent cherries from "bleeding" , fold them gently into the salad just before serving , and top with chopped nuts if desired
salad may also be frozen and served like ice cream
ambrosia gelatin mold
dissolve gelatin in boiling water in large bowl
stir in 1 / 2 cup cold water and coconut milk
refrigerate , uncovered , until slightly set , about 1 hour
lightly coat 12-cup mold or nonstick bundt pan with cooking spray
whisk slightly set gelatin until well blended , then fold in marshmallows , oranges , and cherries
pour gelatin mixture into mold and refrigerate , uncovered , until set , about 4 hours
when ready to serve , invert onto large plate
ambrosia macaroons
position rack in center of oven
preheat to 325f
line 3 large rimmed baking sheets with parchment
using electric mixer , beat butter in large bowl until smooth
add sugar and salt
beat until blended
beat in orange peel , then eggs , 1 at a time
mix in coconut
drop batter onto sheets by tablespoonfuls , spacing 1 1 / 2 inches apart
bake macaroons , 1 sheet at a time , until golden on bottom and browned in spots , 25 to 30 minutes
cool completely on sheets
using fork , drizzle chocolate over macaroons
chill on sheets until chocolate is firm , about 30 minutes
ambrosia mold
drain pineapple
reserve juice
add cold water to juice to make 1 cup
stir boiling water and jello in large bowl until dissolved
add the pineapple juice mixture and refrigerate 1 1 / 2 hours or until slightly thickened
stir in cool whip with wire whisk until smooth
refrigerate 10 minutes or until mixture will mound and then add pineapple , oranges , marshmallows , and coconut
spoon in to 6 cup mold
refrigerate 3 hours or until firm
unmold and serve
ambrosia oatmeal  ww core
place water in a medium saucepan and bring to and bring to a boil
add oats and reduce to a simmer
add the extracts
cook as directed on you pacakage somewhere between 3 to 5 minutes
one minute before the oatmeal is done , stir in the banana slices , pineapple and oranges
divide into two bowls , garnish with coconut if using
two tablespoons of shredded coconut is 1 point
ambrosia oatmeal chocolate chip cookies
preheat oven to 350f
in a large mixing bowl , cream butter and
sugar until light and fluffy
mix in eggs and vanilla
sift together flour , baking powder and salt
add to creamed mixture
blend thoroughly
stir in oats and chocolate chips , mix well
drop by tablespoons onto ungreased cookie sheets
bake at 350 for 10-12 minutes
cool 1 minute before removing from cookie sheet and placing cookies on cooling rack
ambrosia parfaits
mix the yogurt cheese and coconut in a small bowl
layer with the fruit salad and marshmallows in 4 parfait glasses or water goblets
ambrosia pie
drain oranges and pineapple , reserving 2 tablespoons pineapple syrup, gently press oranges and pineapple between paper towels to remove, excess moisture, beat cream cheese mixture at med-high speed of an electric mixer until, creamy, gradually add reserved pineapple syrup and sweetened condensed, milk , beating until smooth, fold in 1 1 / 2 cups whipped topping, gently, fold in orange-pineapple mixture and coconut, spoon filling into, crust, cover, freeze until firm, let pie stand at room temperature 20 minutes before serving, dollop, remaining 1 cup whipped topping on top of pie, garnish , if desired
ambrosia pudding
prepare junket danish dessert , as a pudding , according to directions on package , then allow to cool slightly
fold in orange segments , pineapple & bananas
pour into serving bowl , & chill at least 4 hours until firm
if desired , garnish with toasted coconut just before serving
ambrosia salad
i chill all ingredients before mixing
combine the fruit in a pretty glass bowl , then add the coconut and the sour cream
finally add the marshmallows
i have also added walnuts , kiwi fruit , apples , raisins and sometimes mix the sour cream with cool whip
i kind of play around with it once in a while just for variety
ambrosia salad  100
combine all ingredients except the strawberries in a large bowl, refrigerate a minimum of 30 minutes, stir in strawberries before serving
ambrosia salad  fruit salad
in large bowl , combine mandarin oranges , pineapple , orange sections , and sliced apples
in small bowl , whisk together 2 tbs
juice reserved from mandarin oranges , yogurt , sugar , and salt
pour over fruit and gently toss to coat
sprinkle with coconut and marshmallows
ambrosia squares
prepare graham crumb crust recipe , adding nuts to mixture
press firmly into 13 x 9" pan
chill
beat cream cheese until soft
gradually add 1 / 2 c of the milk , beat until smooth
in seperate bowl , prepare pudding mix as directed on pkg using the remaining 2 1 / 2 cups milk
add prepared pudding to cream cheese mixture in three additions , beating on low speed
fold in oranges
layer bananas on crust
spoon pudding mixture over bananas , spread prepared dessert topping evenly over pudding mixture
sprinkle with toasted coconut
chill 4 hours
cut into squares
ambrosia sweet potatoes
place sweet potatoes in a baking dish, slice orange and lemon into thin slices, alternate layering slices on top of sweet potatoes, combine drained pineapple , brown sugar and melted butter, pour mixture over sweet potatoes, sprinkle with shredded coconut, decorate with cherries, bake in a 350f oven for 30 minutes
ambrosia tarts
in a bowl , combine the fruit , marshmallows and coconut, fold in whipped topping, spoon into shells and refrigerate until serving
ambrosia waldorf salad
combine cranberries and sugar
in a large bowl , combine the marshmallows , apples , grapes , pecans and pineapple
add cranberries and mix well
fold in whipped cream
cover and chill
sprinkle wih coconut before serving
ambrosia with acini di pepe
for the absolute best summer ambrosia salad please follow directions exactly
boil the 1 cup of acini de pepe according to pasta box instructions
while the pasta is cooking , add drained crushed pineapple , drained mandarin oranges , sour cream , 1 tub of whipped topping and 8 drops of red food coloring to a large container
on the top of all the other ingredients add 3 / 4 of the bag of mini-marshmallows
when pasta is done cooking drain completely
pour drained pasta on top of the mini-marshmallows in your container
allow to sit or about 1 minute
this allows the marshmallows to melt a bit
stir until mixed well
cover and refrigerate overnight
the next morning add the second tub of whipped topping and the rest of the mini-marshmallows
stir well
keep refrigerated until serving
your guests will rave over this dish
i bring it to every summer party and people always look forward to having it !
enjoy !
ambrosial roasted garlic cauliflower
preheated oven to 450 degrees
rinse cut cauliflower and do not dry
mix oil , rosemary , saffron , salt , pepper and garlic together
let sit for 5 minutes
pour over cauliflower and toss to coat
place in a large cookie sheet pan in one layer
roast for 15 minutes
give a toss and bake for 15 more minutes , toss and then an other 15 minutes , till crisp edges and tender
do roast for an other 15 minutes if more tenderness is desired
remove cauliflower and place in serving bowl
remove garlic and herbs and place in blender or small food processor with 1 / 4 cup olive oil and lemon juice
pulse till smooth
pour over cauliflower and watch it disappear
or place in a bowl for dipping or spread on crisp bread