formido/recipes-20k huggingface dataset:
aromatic and cheese stuffed meat loaf
preheat the oven to 350 degrees
soak the dried mushrooms in warmed beef broth then when soft , about 30 minutes later , drain and rough chop the mushrooms , saving the broth on the side
coat the bottom of a roasting pan with 1 tbs of olive oil
in a large skillet , heat 2 tbs of the olive oil and saute carrots , red pepper , celery and onions until soft
add mushrooms and garlic and saute 1 minutes more
set that aside to cool
in a medium sized mixing bowl mix together the leftover beef broth and 1
5 cups bread crumbs
soak 5 minutes
in a large bowl , combine 1
5 cups of breadcrumbs , 2 tbs parsley , 1 tbs olive oil , shredded cheese , salt and pepper
in another large mixing bowl , mix beef , soaked crumbs , sauteed vegies , eggs , parsley , thyme , cubed cheese , and salt and pepper to taste
place meat mixture in the roasting pan and shape into a loaf
cover top and sides with cheese-bread crumb mixture
bake until internal temperature reaches 165 degrees , about 1 hour and 10 minutes
absolutely serve with mashed potatoes
aromatic barley
combine spices in a small bowl
heat oil in a large skillet over medium-low heat
add barley and cook , stirring , until it turns golden brown
add veggies and cook , stirring constantly , until onion begins to turn translucent
stir in spice mixture and cook , continuing to stir , till they send up their perfume
add stock , season with salt to taste , and bring to a boil
reduce heat
cover and simmer till barley has absorbed most of the stock and is tender but still has texture
adjust seasonings and serve immediately
aromatic basmati pilaf
heat oil and butter in a 3 quart pan over high heat
add cinnamon and cloves , stirring until cinnamon puffs up , 1-2 minutes
reduce heat , add onion , cardamom , saute until onion is clear , about 3 minutes
stir in rice , mix to coat all grains with other ingredients
cook until it starts to be aromatic , 1-2 minutes
add water , chicken broth , rest of ingredients , except
pistachios
bring to boil , reduce heat to low , cover
simmer until all liquid is absorbed , 13-15 minutes
remove from heat , let stand for 10 minutes
uncover , fluff with fork before serving
remove cinnamon and cloves
may hold covered in a 200f low oven for 30 minutes
it
may also be reheated covered in microwave
garnish with pistachios
aromatic basmati rice  rice cooker
rinse the rice in a fine strainer , then drain thoroughly, place all ingredients in the rice cooker bowl , and swirl to combine, set the machine for the regular white rice cycle, when the machine shifts to 'keep warm' , set a timer for 15 minutes, after 15 minutes , fluff rice with the plastic paddle or a wooden spoon, serve now , or leave on 'keep warm' for up to 4 hours
aromatic beef kofti
mix beef with onion , garlic and chili
add mustard , garam masala , salt and eggs
mix until thouroughly blended and bound together
add the coriander and methi
mix just to combine
divide mixture in half and divide each half into 12 equal portions
shape into small patties
brush lightly with oil and grill about 2-3 minutes on each side or until browned and cooked through
alternately put a small amount of oil in a frying pan and cook until browned
aromatic beef stew with butternut squash
heat oil in a large saucepan over med-high heat
add beef and cook until brown on all sides
transfer meat to plate , leaving juices in saucepan
add onion
cook , stirring , until translucent
add garlic & ginger cook 1 more minute
return beef to pot
stir in squash , tomatoes , tomato sauce , broth , cumin , cinnamon , and pepper flakes
bring to a boil
reduce heat to low
cover and simmer until beef is tender
divide cous cous and stew among 4 bowls
top with almonds and parsley
enjoy !
aromatic broccoli and cauliflower salad
bring a large pot of water to boil and add the cauliflower and carrots
let cook for 2-3 minutes , add the broccoli
cook an additional 2 minutes until vegetables are crisp tender
drain the vegetables without rinsing
heat oil in a large skillet over medium high heat
add the spices and let sizzle for a second or two before adding the steamed vegetables and red onion
let cook just a minute or two until the spices are distributed and the onions have started to wilt
toss in the vinegar and lemon zest and transfer the salad to a serving bowl
allow the salad to stand for 10 minutes before serving
aromatic chicken curry
fry the potato chunks in the oil until browned , drain them on paper towels, add the shallots , lemon grass , and all of the spices to the pan, fry for a few minutes, add chicken and cook , stirring , for 5 minutes, add potatoes , salt , coconut milk and chicken stock, bring to a boil and then simmer gently for about 30 minutes , uncovered, garnish with basil leaves before serving
aromatic chicken rendang
pulse the shallots , ginger , galangal root , chillies and sliced lemongrass , adding enough of coconut cream to make a thick paste
heat oil in a thick-bottomed non-stick saucepan till medium hot
stirfry the shallot paste for 2 minutes
add turmeric and smashed lemongrass stalks
cook for 2 minutes
add meat pieces
stir-fry for 5 minutes
add rest of coconut cream
cook on medium-low heat till meat is done and quite tender , and curry sauce is very thick
scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn
if curry is getting dry before meat is tender , add a bit of water
cooking time varies with size and cuts of meat
when curry is thick and almost dry , add fried dessicated coconut , brown sugar , salt and kaffir lime leaves
cook for another 5 minutes
serve hot with plain boiled rice , preferably jasmine or basmati variety
yummm !
aromatic chickpea tagine  tagine bil hummus
cook the chickpeas in boiling water until tender
drain , and peel if liked
i may try this with 2 cans of cooked chickpeas
heat the oil in a large saucepan , stir in the saffron and other spices and cook until fragrant
add the tomatoes , onion , cilantro , parsley , chickpeas , and seasoning
cover and heat through gently for about 15 minutes , stirring occasionally
aromatic couscous in minutes
bring water to a boil
remove from heat
add couscous and salt and cover for five minutes
meanwhile , in a pan , warm olive oil on medium heat
add cumin seeds , turmeric powder , black pepper and peas and saute for two minutes
add to couscous and mix , fluffing with a fork
drizzle olive oil on top , if needed
aromatic fruit salad
to make the syrup put sugar , water and spices in a pan bring to boil stir to dissolve sugar
simmer 2 minutes , remove from heat then add juices leave to cook while preparing the fruit
peel and remove seeds form melons and put into neat slices
cut guava in half and remove seeds then slice
slice nectarine and strawberries
arrange on plate and strain the syrup and spoon over fruit
sprinkle with coconut and serve with strained yogurt if desired
aromatic herbed bread filled with prosciutto
place all the bread ingredients except prosciutto in the bread machine pan in the order suggested by the manufacturer
select dough cycle and start machine
at end of cycle take dough out and punch dough down and flatten
roll to a rectangle
place prosciutto over in a single layer then roll up as a jelly roll
score top
place loaves on greased cookie sheet
cover
let rise until double , about 40 hour
preheat oven to 400 degrees f
brush loaf with milk
sprinkle with herbs
bake until a hollow sound when tapped , about 25 minutes
cool on wire racks
aromatic lamb meatballs
put the lamb into a bowl and add the scallions, sprinkle over the spices , salt , and semolina, beat the egg and add to the bowl, work everything together thoroughly with your hands, cover with plastic wrap and leave in the refrigerator for half an hour, line a baking sheet with plastic wrap, scoop out a scant teaspoon of the mixture, roll in your hands to form the meatball and place on the lined baking sheet, have a bowl of cold water beside you to dampen your hands with, this helps them not get too sticky for rolling the meatballs, when you are ready to cook them , heat about 1 / 2-inch of oil in a frying pan, line another baking sheet with kitchen towel, when the oil is hot , fry the meatballs in batches without overcrowding the pan, cook them for about a minute a side , or until golden brown all over
aromatic leg of lamb
rub the lamb with the cut side of the garlic cloves
discard garlic
in a mortar with pestle , crush fennel , cumin , and coriander seeds
in a small bowl combine crushed seeds with olive oil and salt using your hands rub the lamb with the crushed seed mixture place lamb on bbq over medium heat
cook 15-20 minutes turning occasionally
or cook until it reaches your preferred doneness
thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm
if desired serve with lemon wedges
aromatic noodles with lime peanut sauce
cook pasta according to package directions
drain and rinse under cold water
while pasta is cooking , put broccoli in a steamer basket over a large pot of boiling water and steam for 3 minutes
add in snow peas and sugar snap peas
steam for 2 minutes more , until all the vegetables are crisp tender
toast the peanuts in a small dry skillet over med-high heat until fragrant , 3-5 minutes , stirring often
set aside to cool
make the sauce by pureeing the peanut butter , soy sauce , water , vinegar , lime juice , scallion , ginger , brown sugar , and red pepper in a food processor or blender until smooth
just before serving , toss the pasta with cup of the sauce
divide between 6 serving bowls and top each serving with the vegetables
drizzle remaining sauce over the vegetables
coarsely chop the peanuts
sprinkle them on top
serve
aromatic parsnips and carrots
cut any long parsnips or carrots in half crosswise
in a very large skillet , cook parsnips , covered , in a small amount of boiling salted water for 2 minutes
add carrots , return to boiling
cook 4 more minutes
drain , set aside
carefully , wipe skillet dry
heat the 3 tbls
oil in the same skillet over medium heat
add the fennel seeds , coriander , and cinnamon
cook about 1 minute or until fragrant , stirring occasionally
add the parsnips , carrots and garlic
cook 10 to 12 minutes , or until tender , turning occasionally
remove from the heat
stir in cilantro , lemon peel and juice , salt , and pepper
drizzle with the olive oil
enjoy !
make ahead
prepare through wiping the skillet dry
transfer to a 2 1 / 2-3 quart microwave safe casserole dish
cover , and refrigerate up to 24 hours
to serve , microwave , covered with plastic wrap on high 7-8 minutes
aromatic peas and carrot pilaf for one
wash the rice well
drain
melt butter / margarine / ghee in a saucepan over low to medium heat
saute garlic paste / powder / minced garlic in butter for about 15 seconds , then add the chopped onions and saute until browned , about 5-10 minutes
add the rice , cumin seeds , bay leaf , cinnamon stick , peppercorns , and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned
now add carrots , peas , salt , and water , stir , bring to a boil , cover , reduce heat to low , and cook , without stirring , until the rice is tender , about 15-20 minutes
uncover and evaporate excess water if any , remove from flame , and fluff up with a fork
season with extra salt and pepper , if necessary , and serve hot !
aromatic pork with baby zucchini and figs
in small bowl combine cumin , garlic , paprika , pepper , and 1 / 4 teaspoon of salt
cut tenderloin crosswise into -inch thick slices
rub the cumin mixture over surfaces of tenderloin and set aside
in large nonstick skillet , combine onion , cardamom , bay leaf , 1 / 2 teaspoon of salt and 1 / 2 cup of water
bring to boil over high heat
reduce heat
cover and cook for 5 minutes
add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender
transfer mixture to a bowl and keep warm
wipe skillet clean
in skillet , heat oil over medium high heat
add tenderloin slices
cook for 6 minutes or until pork is just slightly pink in center , turning once
remove from skillet and keep warm
place figs in skillet cook for about 1 minute or until just heated through set aside
to serve , arrange pork on 4 plates
serve zucchini and onion mixture with pork and figs
aromatic pumpkin chili
brown meat and onion together
add meat and onion to large pot with black beans after they have finished soaking and have been drained and rinsed
add remaining ingredients except cilantro
cover and simmer for 2-3 hours on low heat , maintain a light bubbling and simmer until black beans are soft
stir occasionally
adjust the seasonings to your liking
garnish with cilantro and serve with tortilla chips
aromatic roasted beets
preheat oven to 400 degrees
food process the following until finely ground: sea salt , rosemary , garlic and sage
place prepared beets on baking pan covered with foil and drizzle with olive oil
sprinkle beets with salt-herb mixture
roast in oven for 60 minutes or until beets are fork tender
remove from oven and drizzle with balsamic vinegar
serve warm or cold
aromatic slow roasted tomatoes
preheat oven to 200 degrees
combine the sugar , extra virgin olive oil , salt , basil , oregano , pepper , and tomatoes in a large bowl , tossing gently to coat the tomatoes
arrange the tomatoes , cut side up , on a baking sheet coated with cooking spray
roast at 200 degrees for 7 1 / 2 hours
aromatic spice mix for toast
combine all ingredients well, store leftovers in a spice bottle, to serve , sprinkle on hot buttered toast
aromatic spiced coffee rub for meat
grind the spices together in a spice grinder , careful to let the contents settle before removing the lid
mix well in a bowl with salt , sugar , and garlic powder
rub on beef roast or venison and let sit for at least 2 hours
roast the meat as directed by your recipe
[chefs
for grilling , it is suggested using only 2 tablespoons of coffee beans , and using the rub as a seasoning , rather than completely covering the meat
]
aromatic stewed mushrooms
slice mushrooms fairly thickly, heat the oil in a large frying pan, stir in the garlic , after about 2 minutes , the mushrooms, cook for 8-10 minutes , stirring occasionally, season with salt& pepper , and stir in the parsley, cook for 5 minutes more , and serve at once
aromatic sticky rice
put all the ingredients into a large saucepan and let stand for five minutes
cover the pan and bring to a boil , then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed
remove the pan from the heat and allow to stand covered for five further minutes
remove the flavourings , if wished , and pile into a serving dish
serve immediately , while very hot
aromatic turkey curry
heat oil in a large pan ,
fry chopped onion and garlic until soft then add chopped ginger and spices and fry for a further minute
add the tomato , turkey and stock bring to the boil then simmer for 30 minutes
turn off heat and stir in the cream and serve
aromatic vegetable fried rice  su cai chao fan
heat 1 tbs peanut oil in a saucepan and saut the chopped garlic for 10 seconds
add the cooked rice and salt and toss to mix
heat through , remove from heat and set aside
in a separate saucepan , heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat
add the celery , green beans and carrot and stir-fry over high heat for 2-3 minutes
add the bean sprouts and bamboo shoots and stir for 1 minute
stir in the rice , spring onions and green capsicum and toss to mix
stir-fry for one minute
add the vegetable stock , soy sauce and salt
continue to stir over high heat for 1-2 minutes until the stock is absorbed , garnish with coriander leaves and serve
aromatic herbed chicken
place chicken in a shallow dish, sprinkle with salt, combine lemon rind and juice, drizzle lemon mixture over chicken, cover and marinate in refrigerator for 30 minutes, coat a large nonstick skillet with cooking spray, place skillet over medium-high heat until hot, add onion , and cook for 4-5 minutes or until tender , stirring frequently, add garlic and gingerroot, cook for 2 minutes, stir in cardamom , cinnamon , and cloves, cook for 2 additional minutes, remove from skillet and set aside, coat skillet with cooking spray and add oil, place over medium-high heat until hot, add chicken and cook for another 5 minutes, turn chicken and sprinkle with cumin and next 3 ingredients, cook for additional minutes or until golden, add onion mixture and tomatoes and stir well, cover , reduce heat , and simmer for 25 minutes or until chicken is tender, remove and discard cinnamon stick and whole cloves, add cilantro the last 5 minutes of cooking
aron s stir fry
start water boiling for the ramen noodles
put the shrimp in a lightly oiled pan and cook
while the shrimp is cooking chop the tomatoes , mushrooms , scallions , and tofu
when shrimp is almost done add the tomatoes , mushrooms , scallions , tofu , and soy sauce to taste
serve over ramen noodles and enjoy
around the world marinade for beef or chicken
in a food processer or blender , put in oil , soy sauce , onion , garlic , lime and lemon juices , cayenne , tandoori paste , and sugar and puree
in a gallon size zip top bag , put pieces of selected meat and pour in marinade
seal bag , removing as much air as possible
allow steak to marinate for at least 1 hour in refrigerator
then grill or broil selected meat to doneness
aroz con pollo  chicken with rice
sprinkle chicken lightly with salt, brown chicken in hot oil for about 15 minutes, remove chicken from pan, cook rice , onion , garlic in the same pan with drippings until rice is browned, add water , undrained tomatoes , bouillon , salt , pepper , and saffron, bring to boil, stir well, arrange chicken on top of rice, cover and simmer for 35 minutes or until chicken is tender, add peas and pimiento, cover and cook 5 minutes more
arrabiata
in skillet , saute garlic in olive oil until garlic is lightly browned, add italian style stewed tomatoes and crushed red peppr, simmer for approx, 20 minutes on low, cook pasta according to package directions, when both arrabiata sauce and pasta are done , toss together, toss in cheese while sauce is hot so it will melt
arrabiata penne
in a small saucepan , gently cook the onion and garlic in the olive oil until the onion has softened
add the chopped tomatoes with the juice , chilli flakes , basil and sugar
season with salt and pepper and simmer , stirring frequently for 40-45 minutes until its rendered to a nice thick sauce
cook the pasta in plenty of salted water until cooked 'al dente' , and then drain the pasta
add the pasta to the sauce and mix in well
serve with grated parmesan
add slightly more chilli if a hotter flavour is required
arrabiata sauce
put olive oil in a heated pan and put in garlic, quickly saut but not let garlic brown, put in pomodoro sauce, add chilies and mix well, add salt to taste, toss in pasta and serve hot, some parsley to garnish
arrabiatta pork meatball spaghetti
heat a frying pan until hot , then add the tomatoes and olive oil and bring to a gentle simmer
add the garlic , chili and half of the basil and cook for 10 minutes , until reduced and thickened
season , to taste , with salt , freshly ground black pepper and a little sugar
place the ground pork , bacon , thyme and parsley into a bowl and mix thoroughly
season with a little salt and plenty of freshly ground black pepper
divide the mixture into 16 and shape each portion into a small ball , using your hands
place the meatballs into the tomato sauce and simmer for 5-8 minutes , or until the meatballs are completely cooked through
meanwhile , bring a large pan of salted water to the boil
add the spaghetti and cook according to packet instructions
drain the spaghetti , then add to the tomato and meatball sauce
season , to taste , with salt and freshly ground black pepper and add the remaining basil
to serve , spoon equal portions of the spaghetti and meatballs into warmed bowls
arrabiatta sauce
in boiling pot of water place tomatoes for a few minutes to loosen skins
peel skins from tomatoes and discard boiling water ,
in a stock pot place skinned tomatoes or to boil with 1 / 4 cup olive oil and 5 cloves of garlic and bring to a boil add the sugar , salt , pepper and herbs and continue to boil
in a separate fry pan place 3 tablespoons of olive oil and pancetta until fat is melted
t
hen add the onion until sweated then add 5 cloves of garlic
add red pepper and hot pepper and fry 3-4 minutes with onion and garlic
add red wine and simmer the mixture for 3-4 minutes and then add to the tomato and boil for 10 minutes
add the lemon juice and simmer on low for 45 minutes
use your favorite pasta
arrachera  skirt steak tacos
pound the skirt steak until it's flat or instead , ask the butcher to run it through the machine that flattens it out
doing this works best
season meat with adobo , cumin , and pico de gallo
i use the adobo that has cumin already in it and it works great
rub seasoning into the meat
layer meat , onions , and garlic in a deep pan or bowl and cover with beer by placing portion of meat on the bottom , top with onions , chopped garlic , then repeat until all meat is used
fill with beer of choice until everything is covered
let sit for several hours or overnight
cook meat on grill
serve with heated corn tortillas and what ever taco toppings you prefer
arrachera beef marinade
whisk together garlic , olive oil , tequila , lime juice , salt , cumin and black pepper
place flank steak in zip lock bag and pour in marinade
chill at least 1 hour
turning often
arriba enchiladas
preheat oven to 400 degrees, grease 9x13 baking pan , set aside, in saucepan , blend chicken broth and flour, cook , stirring , until broth thickens, add salsa , chilies , onion , garlic , sugar and seasonings , mix well, soften tortillas by dipping them into the hot mixture, place a spoonful of chicken and a slice of cheese in each tortilla, roll and place in the greased 9x13 baking pan, repeat with remaing tortillas, add sour cream to hot mixture , mix well, pour over enchiladas, top with grated cheese, bake for 15 minutes
arrosto insalata di cavolfiore italian cauliflower salad
preheat oven to 425 degrees
toss cauliflower , peppers and garlic with just enough olive oil to coat and season with pepper and herbs
can salt but take care because the anchovies , olives , and capers have salt
roast on a cookie sheet pan until crisp-tender about 20 minutes
cool about 20 minutes to room temperature
roughly chop the anchovies , olives and capers
stir in the oil and vinegar
pour over the roasted veggies
arrowroot biscuits
cream butter or margarine and sugar, beat in egg and vanilla, stir remaining ingredients together and add, mix well, roll 1 / 8 inch thick on floured surface, cut into 2 1 / 2 inch rounds, prick with fork, grease baking sheet, bake in 350 degree f oven until golden , about 8 to 10 minutes, allow a bit more baking time if rolled thicker
arrowroot squares
crush arrowroot cookies and mix with nuts, set aside, combine eggs , salt , cocoa , butter , sugar and vanilla, bring to a boil over medium heat, remove from heat and add crushed cookies and nuts, press into an 8x8-inch pan, cool and frost
arroz a la mexicana  mexican rice
puree the tomatoes , onion , garlic , and cup of the stock in an electric blender or food processor
heat the oil in a saucepan and saut the rice until it turns golden
add the tomato puree , remaining stock , and salt and pepper to taste
bring to a boil , lower the heat to a simmer , and cover until almost all of the liquid has been absorbed
mix in the peas and continue cooking until all the liquid has been absorbed
garnish with the optional garnishes