formido/recipes-20k huggingface dataset:
albania  byrek ose lakror  leek pie
mix the flour , salt and water together and knead for five minutes
let sit for 10 minutes , then divide in half
roll out one half until thin and then butter
fold the sides toward the center , then butter again
fold the dough in half lengthwise , then butter again
keep going until you have a five-inch square
then butter the top and cover with plastic wrap
refrigerate for 15 minutes
repeat with second ball of dough
grease a standard sized pie-pan
after 15 minutes in the fridge , bring the dough out and roll it until it is the size of a pie the pan
lay it on the bottom , leaving about a half inch hanging over the edges
now you are ready to make the filling
wash and thinly slice the leeks
set aside
in a large bowl , mix the cottage cheese , feta cheese , eggs , salt , yogurt and melted butter
then add the leeks and mix until everything is well incorporated
pour the filling into the prepared pie plate
roll out the other piece of dough and top the pie with it
crimp the edges or just roll the top up with the dough on the bottom
brush with butter
bake at 400 degrees for 45 minutes , or until top of pie is golden
albania  gjell me arra  chicken with walnuts
cook the chicken breasts in olive oil until they are done
when the chicken is done , take it out of the pan and add the flour
keep stirring until brown , then add half of the butter , garlic , walnuts and egg yolks
continue to stir--you don't want the yolks to solidify
if your recipe turns out like mine did , you will end up with a kind of lump of walnuts
although the original recipe did not call for chicken stock , i found i had to add some just to get it to a sauce-like consistency
just use as much as it takes to make the sauce smooth -- more if you like a watery sauce
when it's ready , remove from the heat and add the chicken , stirring to coat
albanian byrek
prepare the dough with flour , 1 and a half cups of cold water , 1 spoon of oil , 1 spoon of vinegar and half a teaspoon of salt , so that the dough may obtain average solidity
press and mix the dough well , then divide in two equally sized pieces
then divide the pieces into 10-12 ball shaped pieces
spread the balls in well-shaped circles of the size of a plate
place the circle-shaped dough on top of one another so as to obtain two large pies
cover each pie with melted butter and leave for about half an hour to 1 hour
during this time wash a bowl of spinach , dock or sorrel , cut thin , add salt and leave in salt for about 15-20 minutes , then squash
mix the spinach , dock or sorrel with half to 1 cup yogurt and 2-3 eggs
you can replace the yogurt with crumbled feta cheese
cover the baking pan with melted butter
spread one of the dough pies to cover the entire pan and gently pull up the ends , then sprinkle melted butter on it and spread the spinach on it uniformly
spread the second dough pie on top of the spinach
cut the byrek in square slices , sprinkle with melted butter and place in a hot oven until cooked
byrek is served hot accompanied with yogurt
albanian cornbread   pite
preheat oven to 400 deg
grease an 8" square baking dish
in a large bowl combine all the ingredients except the scallions for garnish
pour into the baking dish and spread out evenly
bake until lightly browned and an inserted toothpick comes out clean , about 35 minutes
garnish with the remaining scallion and serve warm
albanian spinach pie  byrek me spinaq or pite
brush the pan with some of the oil , and start laying the filo leaves inside
first , lay two leaves , sprinkle or brush with oil , then lay two other leaves , and repeat the procedure until half of the leaves are laid
make sure that they cover the pan by hanging them about one inch over the edges of the pan
change directions , so that the entire pan is evenly covered
sprinkle spinach with salt , then mix well by hand
let sit for a minute
add the feta cheese , onions , eggs and stir
spread spinach mixture over the filo leaves in the pan
cover the spinach with the rest of the pastry leaves repeating the first-half procedure
roll the hanging edges of the bottom leaves over the pie , sprinkle top with oil
bake at 350 degrees for about 45 minutes , or until golden brown
serve hot
albanian stewed green beans and potatoes with smokey seitan
heat a medium pot over medium heat with 1 tablespoon of olive oil
when hot enough , add the seitan and saute until golden on all sides about 4-5 minutes
towards the end at the liquid smoke and smoked salt
remove from pot and set aside
now add about 2-3 tablespoons of olive oil to the pot
add the onions and saute for a good 8 minutes until they are translucent and tender
if your pot has burned pieces from the seitan , deglaze it with a bit of vegetable broth
add the garlic and saute for a minute until fragrant
now its time to add the green beans and potatoes
saute the green beans and potatoes for about 5 minutes
now add the tomato , paprika , oregano , chili flakes and season with salt and pepper
saute for another two minutes
add the vegetable broth or water and bring to a boil and then to a simmer
after a couple of minutes add the seitan that you have set aside
simmer the stew for about 45-50 minutes until the green beans and potatoes are tender
if the stew starts to get dry simply add some more broth
re-season with salt and pepper to taste if necessary
remember to not go heavy on the salt because the smokey seitan is salt already from the smoked salt
let the stew sit for 15 minutes or you can eat it has soon has it finished cooking
i like to serve these stewed green beans with some rice , bread , and a side salad or vegetable
albanian tomato cucumber salad
combine tomatoes , cucumber , onion , and peppers in a mixing bowl and toss, drizzle the olive oil over the salad and season with salt to taste, garnish with olives and cheese
albanian tossed salad
toast almonds or sesame seeds in a dry skillet for 3 minutes or so , stirring and watching carefully so as not to burn
set aside
add lettuce , red onion , black olives , green bell pepper , tomatoes , cucumber , mushrooms and feta cheese to large serving bowl
in a small bowl , whisk together olive oil , dried oregano , paprika , fresh lemon juice , and ground black pepper
pour vinaigrette over vegetables and serve immediately
albanian walnut cake with lemon glaze
preheat oven to 350f
cream together the butter and sugar until light and fluffy , and then mix in the eggs
blend the yogurt with the buttermilk
sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture
stir in the lemon rind and walnuts
pour the batter into a buttered 9x13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean
the cake will still be moist
make the glaze by simmering together all the ingredients , covered , for about 15 minutes
remove the cinnamon stick
when the cake is done , remove it from the oven , turn off the oven , pour the glaze over the hot cake and return it to the oven for about 10 minutes
cut the cake into squares and serve it warm or cool
albanian white bean soup  jani me fasule
in a large pot add rinsed presoaked white beans and water, bring to a full boil and cook for 10 minutes, in a skillet on medium heat add butter and onion, cook until tender, add to the beans, add the tomato paste , chopped parsley , sweet paprika , and chili powder, mix well, reduce heat to low and cook covered 3 - 4 hours, adding more water if needed, add sea salt , to taste, enjoy especially after a day or two covered in the refrigerator !
alber s cornbread
preheat oven to 400 degrees, grease a 8x8 baking dish or a 9-inch pie plate, combine all ingredients, pour into prepared dish, bake for 25 minutes, let cool slightly before cutting
albers sweet corn muffins
preheat oven to 350f grease or paper-line 18 to 20 muffin cups , or a pan for cornbread
combine flour , sugar , corn meal , baking powder , and salt in medium bowl
combine milk , eggs , vegetable oil , and butter in small bowl
mix well
add liquid mixture to flour mixture
stir until just blended
pour into prepared muffin cups filling 2 / 3 full
bake for 18-20 minutes or until wooden pick inserted in center comes out clean
cool in pans on wire racks for 5 minutes , remove to wire racks to cool slightly
serve warm and enjoy !
if you are making cornbread , pour into greased 8-inch square baking pan , and bake for 35 minutes
for high altitude bakers , change corn muffin time to 20-24 minutes
cornbread time remains unchanged
albers tamale pie casserole
for crust , combine the cornmeal , salt , evaporated milk and water in a small saucepan
cook over medium heat , stirring frequently for 5 to 7 minutes or until thickened
remove 1 / 2 cup , cover with plastic wrap
spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish
cool for 2 to 3 minutes if necessary
bake in preheated 425-degree oven for 10 minutes
remove from heat
for filling , brown beef , garlic , onion and bell pepper in large skillet
drain
add corn , olives , tomato sauce , chili powder , salt and pepper
mix well
spoon into cornmeal crust
drop rounded teaspoons of remaining cornmeal mixture on top of meat , sprinkle with cheese
return to oven and bake for 15 minutes
albert s soy sauce steak
preheat oven to 350 degrees, mix together ingredients, let meat marinate at least one hour, cook in 9x13 baking dish for 30 to 45 minutes, serve over rice
alberta beef  mushroom and pepper pasta
saute bacon until crisp
remove and set aside
add onions and saute for 5 minutes
add paprika and caraway , saute for 1 minute
add beef and toss well , cook 3-5 minutes until beef is browned
season with salt and pepper
add stock and wine
bring to a boil and simmer covered for 30 minutes
remove cover and simmer 30 longer
bring 2 quarts of water to a rolling boil , and cook pasta according to package directions , drain , and set aside keeping warm
whisk sour cream and flour together , add to meat mixture , and set aside keeping warm
saute mushrooms in oil for 3 minutes
add peppers and saute for another 5 minutes
season with salt and pepper
top pasta first with beef mixture , then mushroom / pepper mixture and sprinkle with bacon
alberta flank steak
combine soya sauce , wine , oil and ginger or garlic in a shallow bowl
score meat with shallow cuts , criss-cross-style at 2-inch intervals and add to marinade , turning to coat meat
cover and refrigerate for at least four hours but preferably overnight , turning occasionally
remove meat from bowl , reserving marinade
barbecue over medium-hot coals or at medium-high setting , brushing occasionally with marinade , 4 to 6 minutes per side , or until cooked to desired doneness
remove from barbecue and let stand for 5 minutes , then cut diagonally across the grain , in extra-thin slices
wrap well and chill
alberta prairie burgers
in large bowl , combine beef , oats , sour cream , mushrooms , onion , garlic , parsley , mustard , thyme , oregano , salt and pepper
mix lightly but well enough to blend
shape into 4-6 patties 1-2" thick
lightly oil grill
barbeque , broil or panfry using medium heat for 5-7 minutes per side till instant read thermometer inserted in center reads 160f or 70c
albicocche al forno  baked apricots with amaretti
please, if you decide to make it , please have some extra apricots ready, preheat oven to 180c, put amaretti cookies into a small bowl and pour the amaretto over it, wash apricots and cut them in halves, discard the stone, using a spoon , take out some of the fruit flesh without hurting the skin, roughly chop the fruit flesh, add sugar , egg yolk and chopped apricot flesh to the amaretti cookies and mix, while mixing , crush the cookies with a spoon, do not mix for too long, it's nice to have some cookie chunks, fill the apricots with the mixture , ca 1 tablespoon per half, put into a well buttered oven-proof baking dish, pour white wine over apricots, bake for ca 25 minutes or until done
albondigas
in a bowl , combine beef , onion , garlic , rice , egg , salt and pepper to taste
form into 1 1 / 2" meatballs
place chilies and shredded carrots in bottom of slow cooker
spoon tomatoes evenly on top
place meatballs on top of tomatoes
pour in water , broth , oregano and parsley or cilantro
cover and cook on low 5 1 / 2 to 6 hours
albondigas  cuban meatballs
in a large bowl , mix eggs , cracker crumbs , and milk together
blend in the ground beef and all remaining ingredients
form mixture into large balls
roll in flour to lightly coat and saut in olive oil until cooked through , remove and set a side while making the sauce in the same pan
to make sauce , saut onion and green pepper in the remaining olive oil until translucent
add mashed garlic during the last minute or two of frying
drain thoroughly
add remaining ingredients and mix well
now add the meatballs back into the pan and bring to a boil
reduce heat and simmer on low for about 30 minutes
albondigas con salsa de tomate  spanish style meatballs
combine meatball ingredients in a bowl, shape mixture into balls, cook in 2 tbspns olive oil , turning frequently, add sauce ingredients to pan, cover and cook gently , about 15 minutes, until tomatoes are pulpy and meatballs are cooked through
albondigas soup
in a large dutch oven fill to a little over 1 / 2 full with water , add beef boullion to water , cut up vegetables , and stewed tomatoes , except zucchini and cabbage they will go in last
and place into pot bring to boil
and then you will add meat mixture
in a large mixing bowl combine raw hamberger meat cooked rice , corn flakes , cilantro mix all ingredients and form meat into balls
in boiling water drop meat balls in and let them boil for about 25 minutes , about the last 5 minutes of boiling add chopped cabbage and zucchini and salt and pepper to taste
can be served with mexican rice made separately and corn tortillas
enjoy
hint you are wondering about the corn flakes and why they are needed , they make your meat balls really fluffy and tasty beleive it or not
albondigas soup with cilantro pesto
place the rice in a heatproof bowl
bring the water to a boil and pour it over the rice
let soak for 40 minutes , then drain
set aside
meanwhile , in a saut pan over medium heat , warm 2 tablespoons of the vegetable oil
add 1 of the diced onions and saut until soft , about 5 minutes
remove from the heat and let cool
in a bowl , combine the pork , beef , cooled onion , soaked rice , egg , cumin , oregano , 3 / 4 teaspoon of the salt and 1 / 2 teaspoon of the pepper
using your hands , mix well and form into 1-inch balls
in a large soup pot over medium heat , warm the remaining 2 tablespoons vegetable oil
add the remaining diced onion and saut until soft , about 5 minutes
add the garlic , zucchini , carrots and tomatoes and cook , stirring , until fragrant , about 5 minutes
add the chicken stock , stir well and bring to a boil
carefully slip the meatballs into the pot , reduce the heat to low and simmer uncovered until the meatballs are fully cooked , about 45 minutes
stir in the remaining 3 / 4 teaspoon salt and 1 / 2 teaspoon pepper
while the soup simmers , make the cilantro pesto: in a mini food processor or a blender , combine the cilantro , mint , lime juice , olive oil , water and salt
process to a paste
ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto
serve at once
albondigas spanish style
in a large bowl , combine the pork , veal , garlic , breadcrumbs , spices , egg and season with salt and pepper
mix by hand until the mixture is smooth and leaves the side of the bowl
refrigerate covered for one hour
when ready to cook , roll tablespoons of the mixture into balls
heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat
drain on paper towels
add the remaining oil , if necessary , and brown the other half of the meat balls
drain on paper towels
set aside the meatballs while making the sauce
heat the oil in a frying pan and cook the onion on medium high until translucent
add the garlic and cook for 1 minute more
increase the heat to high and add the wine
boil for 1 minute
add the chopped tomatoes , tomato paste , oregano and stock and simmer for 10 minutes
stir in the cayenne pepper
add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick
serve hot
albuquerque pinon red chile fudge
heat condensed milk in the top of a double boiler, heat until very warm , but not boiling, add chocolate chips and stir until melted, add remaining ingredients and stir until thoroughly mixed and smooth, turn out into a 9 inch x 9 inch square pan, cool in the refrigerator until hardened, using a sharp narrow knife , cut into 1x1 inch squares, store in an airtight container in one layer
albuquerque salad
cook rice according to package directions
in a medium bowl combine the rice , beans , corn and onion
in a bowl whisk together vinegar , oil , cilantro , jalapeo , chili powder and salt
toss with the rice mixture
chill
stir before serving
alcachofas en vinagreta aromatica  artichokes in vinaigrette
add the lemon juice to a large bowl of cold water
trim the artichokes , cutting off the stalks to within 2 inches of the base of each artichoke and removing the tough outer leaves
cut off the top quarter of the leaves from each
slice each artichoke in half lengthwise or into quarters if very large
remove the artichoke heart from each piece with a teaspoon then place into the bowl of cold water
this will keep them from discoloring while you do other parts of the recipe
bring a large non-aluminum sauce pan of water to a boil
add the artichokes and 1 tsp salt and simmer for 20 minutes , or until tender
test by placing a skewer through the base
if cooked , the skewer will go through with little or no resistance
strain then drain the artichokes on their cut side
allow to cool
in a small bowl , combine the garlic , oregano , coriander , cumin and chili flakes
season with salt and pepper and then blend in the sherry vinegar
allow to marinate together for 10 minutes
beating continuously , add the olive oil slowly to the mixture to make an emulsion
arrange the artichokes in rows on a serving platter
pour the dressing over the top and leave to cool completely
alcaparrado   puerto rican olive   pepper mix
chop green olives and pimentos , coarsely, place olives in a small jar with a tight fitting lid, add in the remainder of the ingredients and shake vigorously to mix well
alcapurrias
fill a bowl with hot water
cut the ends of the guineitos and cut a slit lengthwise
then place the guineitos in the hot water
peel the guineitos and yauta and as you peel place them in the salted water
if you are going to use a hand grater use the fine side and grate the vegetables into a plastic bowl
add the salt , sazon and shortening and mix well
refrigerate for 3 hours or for best results overnight
in a frying pan brown the meat
once browned add all the remaining ingredients and stir well then cook at medium heat for 15 minutes
taste the meat for seasoning , add more salt if needed to taste
heat 2 cups of vegetable oil to 375 degrees
take a large piece of aluminum paper and place a little oil on top and smear it around
spread about 1 / 4 cup of the alcapurria dough onto the aluminum paper
place a tablespoon of the meat filling in the middle and flip one side of the dough over using the aluminum paper to cover the meat
using a spoon help glide the dough gently into the hot oil
cook until golden brown and blot on paper towels
alcatra   portuguese pot roast with wine  bacon   garlic
in a large heavy dutch oven , saute the bacon in the olive oil until drippings are rendered and bacon is browned a bit and crisp
transfer bacon to a paper towel-lined plate to drain
in the bacon drippings , brown the beef roast well on all sides over moderately high heat
transfer to the plate with bacon , then add onions , garlic , bay leaves , peppercorns and cloves to the dutch oven
saute about 10 to 15 minutes or until lightly browned
blend in tomato paste , lower the heat , cover and steam for 20 minutes
remove and set aside half of the tomato-onion mixture
place the beef roast back into the dutch oven with the bacon , then spoon remaining tomato-onion mixture on top
carefully pour the wine and salt around the beef roast and bring to a simmer
preheat oven to 375 degrees f
cove and bake in the 375 degree oven for 2 hours
remove and turn beef over in the liquid
lower oven temperature to 325 degrees f then bake uncovered about 1 hour longer or until meat is falling-apart tender
alcohol free pina colada smoothie
place all ingredients in a blender and blend until mixed well, pour into a glass
alcohol free basic eggnog
separate room temperature eggs, beat yolks with half the sugar until creamy, beat whites with half the sugar until peaks hold, beat cream until stiff, fold everything together, add vanilla to taste, refrigerate in covered container at least 24 hours, put in serving bowl , sprinkle with nutmeg
alcohol free hot toddy
place first five ingredients in a sauce pan and simmer for 20 minutes or so, remove lemon and orange pieces, add the rest of the ingredients and bring mixture to a boil, strain , cool and bottle, keep in refrigerator up to two weeks, save ginger slices if you like and add to bottle, add a small amount to a teacup and fill with hot water
alcoholic purple passion
in pitcher , combine all ingredients except ice , grapes and mint, stir until sugar dissolves, cover, chill, serve over ice, garnish with grapes and mint if desired
alcoholic shirley temple
mix and enjoy !
alcoholic tea
in a highball glass filled with ice add whiskey , triple sec , sour mix , and cola
stir well and garnish with a lemon slice , serve immediately
alcudia
shake with ice cubes , strain into a martini glass, garnish with the twist
aldeburgh flatbread
cream the yeast with the honey , add teh water and mix
sprinkle on a tbsp of flour and leave to stand 15 minutes or until frothy
add the salt to the flour , then add the yeast mixture and the olive oil
mix until you form a ball of dough , then transfer to a floured surface and knead with the heeel of your hand for 5 -8 minutes , or until the doughis smooth and elastic
work in your chosen seasonings such as 1 tsp fennel seeds , 1 tsp crushed coriander seeds , 1 tbsp thyme , 1 tbsp marjoram or basil and 2 green spring onions finely chopped
knead about 3 minutes or until evenly distributed
do not add too many ingredients or it will be hard to knead
flatten out and let rise for 15 minutes
pre heat a frying pan or grill pan or bbq and grill about 2 minute on each side
alden s grandmother s cornbread
preheat the oven to 450 degrees f
place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly
place skillet in the oven to heat
in a bowl , combine the cornmeal , baking powder , baking soda , salt , and pepper and mix well
in a small bowl , combine the buttermilk , egg , and melted butter
add to dry ingredients and stir just to combine
remove the hot skillet from the oven , carefully swirl to evenly distribute hot grease , and quickly pour the cornmeal batter into the skillet
bake for 25 to 30 minutes , or until firm and golden brown on top
let sit for 5 minutes , then turn out onto a cutting board
cut into wedges and serve hot with butter on the side
alder planked salmon with soy ginger marinade
soak plank in water to cover for 1 hour or longer if possible and drain
prepare barbeque
combine garlic , soy sauce , ginger , parsley , and oil in large zip bag
shake to combine
add salmon to marinade
marinate in refrigerator for 30 minutes , turning once
place soaked plank on grill grate over medium-heat
heat plank for 2 to 3 minutes , urn plank , and continue heating for an additional 3 minutes
remove salmon from marinade
discard marinade and place salmon , skin side down on charred side of plank
grill salmon , with lid down , approximately 15 minutes , or until fish is medium rare or to your liking
sprinkle with sesame seeds and scallions