formido/recipes-20k huggingface dataset:
anisette love knots
cookies:
in bowl , combine flour , baking powder and salt
toss lightly with a fork
add eggs and sugar mix well ,
add melted butter , 3 teaspoons anise extract and warm water
stir until mixture forms a ball
transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth
chill for one hour
preheat oven to 400 degrees
pinch off pieces of dough about the size of large olives and roll into logs
tie each into a knot shape and place on aluminum foil approximately 2 apart
slide foil with cookies onto cookie sheets
bake 8 to 10 minutes or until bottoms are pale brown
when done , slide aluminum foil off cookie sheets and let cookies cool on foil until cool
glaze:
stir milk and remaining two tablespoons anise extract into confectioners sugar
consistency should be like heavy cream , if needed , add drops of milk
dip cookies upside down into glaze
turn upright and dry on cookie rack over waxed paper for one minute , than sprinkle with candy sprinkles
makes about 50 cookies
store in a waxed paper lined cookie tin , approximately one week
aniskrabeli and anisbroetli  swiss cookies with anise
mix sugar and eggs using a blender until they are very soft
add the remaining ingredients and knead into dough
for aniskrabeli form on a floured surface rolls 1
5 cm thick
cut pieces of 4-5 centimeters of length
make 3 oblique cuts and fold your cookies slightly
for anisbroetli you need a stamp
in this case roll out your dough on a floured surface or make small balls with your hands
print the shape with your favorite stamp
put the small pieces onto a baking tray and dry for about 12- 24 hours at room temperature
bake them for 15-25 minutes with 150 degrees celsius
these cookies shouldnt turn brown !
let them cool down and enjoy
anita baker s smothered chicken
heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat
season chicken with salt and pepper , rubbing it into the skin
add chicken , skin-side down to the skillet
cook , turning once , until well browned
remove and set aside
melt remaining 4 tablespoons butter in the same skillet
sprinkle in flour and cook , whisking constantly , until golden brown
add onion and cook until softened , about 2 minutes
whisk in chicken broth
bring to a boil
return chicken to skillet
cook , partially covered , until chicken is cooked through and sauce has thickened
transfer to a serving platter
garnish with parsley
serve immediately
anita s cheese and potato beef pie
in large casserole dish - layer, hamburger, lima beans -- or -- green beans, cheese, mashed potatoes, and top with tomato sauce special, bake at 425 degrees for 30 minutes
anita s chicken and dumplings
in large dutch oven or kettle , combine chicken , bouillon cubes , butter , celery , onion , carrots , parsley , poultry season , rosemary , salt , pepper
cover with water and bring to a boil
turn down temperature and cook on low until chicken and vegetables are tender
remove chicken breasts , cool , and cut up in bite size pieces and return to vegetable broth mixture in kettle
--- bisquick dumplings ---
2 cups bisquick baking mix
1 / 8 teaspoon dried thyme
1 / 8 teaspoon black pepper
1 / 8 teaspoon poultry seasoning
1 dash ground nutmeg
1 tablespoon dried or fresh parsley -- minced
2 / 3 cup milk
for dumplings , combine bisquick mix , thyme , black pepper , nutmeg , poultry seasoning , parsley
stir in milk just until moistened
i usually double the dumpling recipe because we like lots of dumplings and a thicker gravy
drop by tablespoonfuls onto the boiling broth
cook uncovered , for 10 minutes
cover and cook 10-15 minutes longer
anita s cornbread dressing
mix and bake corn bread ahead of time according to package directions
crumble the cornbread into the large aluminum foil pan
get your broth from the turkey about 12-14 cups including lots of cooked celery and onions and pour into the cornbread mixture until wet and sloppy
add all the seasonings and mix altogether very well
melt butter and pour on top
add 2-3 eggs for a firmer dressing
i add three to mine
cook on 350 for about 35 minutes to one hour
depending on how moist you want to keep it
anita s easy slow cooker gumbo
add 1 package of the creole or cajun gumbo mix to large pot of cold water or chicken broth before you put the chicken into cook
stir well and bring to a boil
please
it's usually on the grocery isle with the gravy , and other sauce mixes in packages
i mentioned "zatarians" brand in my ingredients list because that's the only brand that this program would accept
i've tried several
brands and they have all been very good
turn heat down to medium
add chicken to pot of water with gumbo mix and cook until done
cut cooked and cooled chicken into bite-size pieces and put back in the pot
cut up the smoked sausage in small bite-size pieces and add to pot
add all other ingredients and cook on low to medium for an hour
use 1 or 2 cans each of the vegetables , depending on how much you like
cook the rice separately and set aside
when gumbo is finished and you are ready to serve , add rice to individual serving bowls and spoon gumbo on top of rice
for variation , you can also add a package of frozen , pre cooked and shelled , medium shrimp , which is also excellent
if you use shrimp , don't add until the last 15 minutes of cooking
may need to add more water , depending on how soupy or thick you want the gumbo
can also be made in the crock pot and cook on low for 8-10 hours
anita s fabulous southwestern garden salad
wash salad greens and place in a large bowl
dice tomatoes and add to salad greens
salt and pepper to taste
drain the black beans and corn
add both to salad greens
add the shredded cheese
mix well
i make the salad both with or without the chicken
it's fabulous either way
crush the tortilla chips and set aside
you add these to the salad immediately before serving so that they stay crisp
to make the dressing - get a small bowl and add the raspberry vinaigrette , honey and guacamole -- mix well and pour on the salad mixture when ready to serve
i came up with this recipe after eating at chile's restaurant and ordering their quesadilla explosion salad
we absolutely fell in love with it
this salad is my version of chile's salad -- my family tells me that it's actually better , although i'm not sure that's true , i do believe it's just as good
i believe the salad dressing is one of the main ingredients that makes this salad special
i buy ken's lite steakhouse salad dressing at wal-mart and i also buy the avoclassic guacamole at wal-mart too
you can find it in the produce section , usually next to bagged salad greens and fresh packages of herbs
anita s famous international chicken and rice dish
in a 10 inch skilled saute chicken which has been skinned , deboned , and cut-up
with garlic salt and 1 / 2 cup oil until lightly browned
set aside
in a 4 quart kettle saute chopped yellow onions , ginger and green pepper in 1 / 4 cup oil until onions are soft
add tomatoes and simmer 5 minutes
add salt , black pepper thyme , tomato paste and simmer 10 minutes
add the cooked meat and crushed red pepper
simmer 20 minutes
in a 2 quart saucepan cook rice , chicken stock and onions until tender
serve the rice on a platter arranging the meat / sauce in the center
i have made this and mixed all ingredients together with rice for my daughter to take to school for a sharing of african ethnic cooking
it was a big hit
nearly everyone asked for the recipe
this takes a little while to make but its delicious and well worth the effort
"
anita s homemade ranch
stir all together until smooth
enjoy !
if you want dip , leave as is , if you want dressing add 1 tbs milk or buttermilk at a time until you reach the desired consistency
as the flavors blend , it gets better
anita s mom s date squares
first , make filling
in a heavy saucepan , combine dates , sugar , water , orange juice and grated orange rind
cover pot and bring to a boil
reduce heat and simmer , stirring frequently , until dates are tender and all the liquid is absorbed
this will take 15 to 20 minutes
let mixture cool
preheat oven to 375f
lightly grease a 9-inch square cake pan and set aside
to make crust , stir together flours , soda and oats
in a mixing bowl , cream butter and brown sugar together , then add in the flour mixture and stir until crumbly and moist
pat two-thirds of the mixture into the prepared pan , then spread cooled filling evenly over this base
sprinkle with remaining flour mixture , evenly over entire surface , and then pat in lightly
bake in preheated oven for 25 to 30 minutes , or until the edges just begin to turn golden
let cool slightly before cutting into bars or squares
anita s polish pierogies
method:
put flour , butter and salt into into the food processor , put lid on and turn on the machine
pour the water through the feeder spout in a stream
let blades rotate until the mixture turns into a ball of dough
let this sit out for a while as it makes the dough easier to work with
filling method:
cook the potatoes , mash , add the cheese and mix well until cheese has melted into the potatoes
let them cool a little before filling the pierogies as this will make them easier to handle
next roll out your peirogie dough with a rolling pin
use a glass or round cookie cutter to make your circles
it might be a good idea to dip whatever you use into flour to prevent it from sticking
place filling on the circle , don't over fill and seal the edges well
if this leaks you lose your filling in the water
place the made peirogies on a floured surface and don't let the peirogies touch , they will stick together
drop the peirogies into the pot of boiling water and cook for 5-8 minutes or until they rise to the surface of the water
this means they are cooked
boil about 6-10 at a time as this won't cool your boiling water down too much
melt some butter and put in the bottom of an oven safe dish
i use a 9x13 ceramic dish
i layer the pierogies with fried onions and turkey bacon
you can use regular bacon
the onion and bacon can be fried up ahead of time
i use a whole onion and 8 pieces of bacon cut up small
bon appetit
anita s potato salad
boil eggs put eggs in cold water and bring to a boil- once the pot comes to a good boil , turn off heat and leave the pot on the burner - put a lid on pot after you turn off fire
let the pot sit on the burner for 20 minutes and then the eggs should be done
cut cooled potatoes in a big bowl , add the chopped hard boiled eggs , your cut up olives , garlic salt to taste and 2-3 cups of kraft real mayonnaise , mix well
serve immediately or cover and keep in refrigerator until ready
anita s rice hot dish
heat oven to 350 degrees
brown ground beef and onoin
drain off fat
mix together beef , onion and all other ingredients
place into a casserole dish and bake uncovered for one hour or until rice is tender
may top with cashews to serve !
anita s salad dressing
whisk all ingredients together, let sit over night in a covered container in the refrigerator to get full flavor
anita s salsa picante
chop in processor on pulse , slow, chop onion first and tomatoes last, add spices , juice, be careful not to over-process, drain to get excess water out, serve alone with chips or as a condiment
anita s wonderfully easy   chicken
roll the chicken breasts in the bread crumbs and place in a pyrex baking pan , being sure they fit without overlapping
cover each breast with a slice of swiss cheese
sprinkle mushrooms over , if used
mix together the wine and cream of mushroom soup and pour over all
bake 50 minutes in a preheated 350 degree f
oven
anitas lemon chicken
put all in crock pot and cook on low all day long or high
you can also cook this in the oven on 350 for about and hour or maybe a little more--just check for doneness
the lemon sauce is good on mashed potatoes and rice !
anjou bakery s  marion berry pie
crust: combine dry ingredients in a stand mixer
add butter and beat with paddle attachment on low speed , scraping bowl as needed , until pieces are raisin-size
with mixer still on low speed , drizzle in 1 tablespoons ice water
beat until pastry comes together , 1 1 / 2 to 3 minutes
form 1 1 / 4 cups into a disk and the rest into a smaller disk
preheat oven to 375 with rack on bottom rung
on a lightly floured board , roll larger disk into a 12-in
circle
loosen with a long metal spatula , gently roll around a rolling pin , then unroll into a 9-in
pie pan
fold edge under , so it's flush with pan rim , then crimp
roll remaining dough into an 11-in
circle
with a cookie cutter , cut out enough shapes such as squares to cover most of pie
set cutouts on a baking sheet
chill crust and cutout in the refrigerator for 15 minutes
pie filling: stir together cornstarch and granulated sugar in a large bowl
add berries with juices and toss to coat
arrange evenly in pie shell
lightly brush pastry cutouts with water and sprinkle with coarse sugar
arrange cutouts over filling
bake pie until filling bubbles and pastry is golden in center , 55 to 60 minutes
if edge starts to get dark , cover with foil , and if pie starts to bubble over , put a rimmed pan underneath it
let cool on a rack to room temperature , at least 3 hours
anjou salad
in a large bowl, mix balsamic , honey , vanilla , lemon juice , and almonds, add strawberries and pears then toss to coat, chill then enjoy !
anko manju
form 1-2 tablespoons of bean paste into balls, mix together water , sugar , and baking powder, sift and slowly stir flour into the mixture, knead the dough on a floured board until it, has the consistency and softness of an earlobe, divide the dough into 12 pieces, wrap the dough completely around each ball and place in a cloth lined steamer, lightly spray water over the manju for a smoother finish, steam over high heat for about 10 minutes
anman   steamed buns with azuki  sweet red bean  paste
making the azuki paste
put the azuki beans in a large pot and fill with water
let them soak overnight
bring the beans to a boil
turn down the heat and simmer for 10 minutes
remove the beans from the pot and drain them
put the beans back in the pot and add 4 cups of water
brings the beans to a boil
turn down the heat and simmer the beans for around an hour , until they're soft
drain the beans again
put the beans back in the pot and add the sugar and salt
simmer and stir the beans until they're thickened
remove from heat and cool
making the buns
combine the flour , suar , salt , yeast , and baking powder and mix well
add the milk and water and mix well
add the shortening and knead the dough until it's smooth
let the dough rest for around 30 minutes , it will rise slightly
divide the dough into 10 balls and flatten them
take 1-2 spoonfulls of azuki paste , roll into a ball , and place in the center of one of the flattened dough balls
wrap the dough around the azuki and pinch it closed on top
repeat for the remaining dough balls
let the anman sit for 15 minutes
steam the anman for 15-20 minutes
add a little bit of white vinegar to the water to prevent discoloration
anme s apple crumb pie
crust
mix flour and salt
with a pastry blender or two knifes cut in the cold shortening until it looks like crumbs
sprinkle cold water over flour
toss mixture with a fork to combine
add more water if needed
gently gather dough together into a ball and wrap in plastic wrap
chill in refrigerator for at least 30 minutes
roll dough and place into a 9 inch pie plate
pie filling:
mix apples , 1 / 3 cup sugar , flour , cinnamon and nutmeg together in a bowl then place in unbaked pie crust
topping:
mix 1 / 2 cup flour and 1 / 2 cup brown sugar together in a bowl
cut in butter until mixture is crumbly
sprinkle topping mixture over apples
cover top loosely with aluminum foil
bake at 375 degrees fahrenheit for 25 minutes
remove foil and bake 25 to 30 more minutes , until top is golden brown
cool on a wire rack
anme s garlic knots
proof yeast in water , honey and oil
let sit for about 5 minutes or until foamy
once proofed add 1 cup of the flour mixed with salt and cheese to the yeast mixture stirring until very smooth
add the rest of the flour a little at a time stirring well after each addition of flour
once flour is added knead on a floured surface for about 5 minutes or until smooth
place dough in an oiled bowl , turning to coat , and let rise for about 1 1 / 2 hours covered with a towel
grease a baking sheet and preheat oven to 375f
roll risen dough out into a rectangle and spread oil over dough then and cut into 12 strips
tie each strip into a knot and place on the baking sheet
cover and let rise again for about 30 minutes
while dough is rising again mix butter and garlic in a saucepan over low heat for about 2-3 minutes
bake for about 20 minutes then coat with garlic butter and sprinkle with cheese and enjoy !
ann  s almond chocolate ice cream dairy free
in a food processor or mixer beat the egg yolks until light and fluffy
gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle
place the bowl over a saucepan of simmering water and , stirring constantly with a wooden spoon , cook until the custard thickens enough that it coats the back of a spoon
immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook
at this point stir in the chocolate till melted , vanilla extract and the amaretto
cover and let cool to room temperature and then refrigerate the custard until it is completely cold
transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions
just before removing ice cream add toasted nut to mix inches then transfer the ice cream to a chilled container and store in the freezer
if the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften
garnish with chocolate covered almonds
ann j s polish sour cream lettuce
tear lettuce in bowl, sprinkle with salt , don't use too much , let wilt, squeeze out lettuce, combine dressing ingredients and blend until smooth, pour over lettuce and mix, the ribs of the lettuce will have just a very slight crunch, can adjust sugar or vinegar to taste
ann lander s best lemon meringue pie  with never fail meringue
in a double boiler , or a heavy bottomed saucepan , mix sugar and cornstarch together
add in the 2 cups cold water
in a small cup / bowl , combine the egg yolks with lemon juice , and the yellow food colouring
whisk until well mixed
add to the sugar cornstarch mixture
whisk until mixed
cook and mix / whisk until mixture thickens , if you are making in a saucepan , be careful not to scorch the bottom of the pan , a double-boiler is definitely recommended for this
remove from heat
add / mix in the lemon extract , butter and vinegar
stir thoroughly
pour the lemon mixture into cooled pie shell
set aside to make meringue
to make meringue:
blend / whisk the cornstarch and cold water in a small saucepan
add in boiling water , and cook , stirring until clear and thickened
let mixture stand until completely cold
with an electric mixer at high speed , beat the egg whites until foamy
gradually add in sugar , and beat until stiff but not dry
turn mixer to low speed
add in pinch salt and vanilla
gradually beat in the cold cornstarch mixture
turn mixer again to high
beat well
spread / pile meringue over cooled pie filling , making certain to seal the meringue to the baked crust
set oven to 350f , and bake for 10 minutes , or until the meringue is lightly browned
ann lander s meatloaf
mix all ingredients together except bacon and chili sauce, put in loaf pan, cover with bacon strips, pour chili sauce over top, bake at 350 degrees for 1 hour
ann romney s m m s cookies
heat oven to 325
in a large bowl , cream sugars , butter , peanut butter and corn syrup on high speed until well combined
beat in eggs 1 at a time
beat in vanilla extract
in a separate bowl , mix together oats and baking soda
stir into peanut butter mixture until combined
mix in chocolate chips and m&m's
using a standard-size ice cream scoop , drop dough onto baking sheets
bake at 325 for 18 minutes or until lightly browned
cool 2 minutes , then transfer cookies to a wire rack to cool completely
ann sather s cinnamon rolls
in a large bowl , stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes
stir in milk , melted butter , 1 / 3 cup sugar , salt and 1 cup flour
beat with a spoon or an electric mixer until smooth
gradually stir in 1 1 / 2 cups flour , keeping the dough smooth
if the dough is still moist , stir in 1 tablespoon flour at a time to make a soft dough
cover with a dry cloth and let it rise in a warm place until doubled in bulk , about 1 hour
heat oven to 350
divide the raised dough in half
on a lightly oiled board , roll out and stretch 1 piece of dough to make a 12-by-8-inch rectangle
spread 2 tablespoons of the soft butter over the top of the dough
sprinkle with half of the brown sugar and cinnamon
beginning on the long side , roll up tightly , jelly-roll fashion
repeat with remaining dough
cut the dough into 2-inch slices
place on greased and floured baking sheets
let the dough rise until doubled in bulk , about 45 minutes
bake in the oven for 12-15 minutes , or until golden brown
take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool
top rolls with powdered sugar icing immediately
serve warm or at room temperature
powdered sugar icing: combine sugar , vanilla and 1 tablespoon milk in a small bowl
stir in additional milk , 1 teaspoon at a time , until icing is loose enough to drizzle
ann s brunch casserole  low carb
preheat oven to 350, butter 9x13 baking dish, combine cheeses , arrange half in the dish, saute onion , green pepper abd fresh mushrooms in 1 / 4 c butter, let most all the moisture cook out of mushrooms, arrange sauted mixture over the cheese , then sprinkle with ham, top with remaining cheese, beat eggs with milk , flour , salt and pepper, pour over gently other ingredients, top with crumbled bacon, bake 45-60 mkinutes until center is firm, cool 5 minutes before serving
ann s chicken oriental
place one cut up fryer or 4 breasts in a casserole, combine all other ingredients, pour sauce over chicken, place in 350 degree oven, after 1 hour turn chicken, back another 30-45 minutes, serve with white rice
ann s close to wendy s style chili recipe
brown the hamburger and drain the grease, add seasonings and frozen vegetables when frozen vegetables start to heat up, add the rest of the ingredients, simmer the longer the better i like to simmer at least a couple of hours, remove the bay leaf before serving
ann s corn chowder
saute onions lightly in butter, add potatoes and water and cook until tender, add corn , milk , salt and pepper, heat , but do not boil, top with crumbled bacon and sour cream , if desired, this recipe may be doubled for seconds or for freezing
ann s cranberry pear cake
preheat oven to 350
let the butter and eggs stand at room temperature for 30 minutes
in a small mixing bowl stir together flour , baking powder , and salt
set aside
in a large mixing bowl beat butter on medium speed for 30 seconds
gradually add sugar , 2 tablespoons at a time
beating on medium to high speed for 6 minutes total
add vanilla then eggs , one at a time , beating for 1 minute after each addition and scraping the bowl often
beat in milk
gradually add flour mixture
fold in pears and cranberries
spoon batter into a greased and floured 13x9x2" baking pan evenly
bake for 40-45 minutes
ann s crunchy peanut brittle
mix and set aside the butter and soda, in a large pan , mix and boil the sugar , water , and syrup to hardball stage, add peanuts and stir constantly until mixture turns yellow about 5 minutes, remove from heat and add butter mixture and vanilla, pour onto greased cookie sheet, pat into a thickness you like with the back of a spoon, cool and break into pieces, store in airtight container