formido/recipes-20k huggingface dataset:
alabammy delight
combine ingredients in a mixing glass, add ice , shake , and pour contents into a rocks glass
alain s cabbage rolls
mix beef , eggs , pepper , garlic , tabasco sauce and soy sauce
heat oil in a large pan
saut onion and chives until translucent
add beef mixture in batches , and cook until no longer pink
set aside
remove core from cabbage
place head in large pot with 12 cups boiling water
cover and steam until leaves separate easily , 5-7 minutes
you may have to repeat this process several times
continue until you have 12 leaves
place 1 / 4 cup meat mixture into a leaf , fold in both ends then both sides , and place in large casserole dish , seam side down
continue until all leaves are used
sauce: slowly heat the tomato paste
add remaining ingredients , pour over rolls , cover and cook at 350f for 4 hours
uncover for the last half hour of cooking
makes 12 servings
alaine s tangy stove top sweet potatoes
peel and cube the sweet potatoes, boil in water until tender , drain and rinse pot, melt butter and marshmallows in pot on low heat , 45 seconds, add ginger and stir, turn off heat, fold in potatoes until completely coated, add yogurt , fold into potatoes, the result should be a little creamy , with large chunks of potatoes, serve at room temperature
alambre de bistec
on a hot skillet , fry bacon & remove excess fat, add beef fajitas and cook until medium rare, add onions , peppers , salt & pepper, finish cooking and serve on tortillas , spice up with hot salsa
alambre de camarones  grilled shrimp skewers
marinade: add first 7 ingredients into a blender or food processor and blend until smooth
marinade shrimp for 10 minutes or up to 2 hours
skewers: cut onion into bite-sized chunks
add 1 chili to skewer
add 1 shrimp , a chunk of onion and a cherry tomato on to each skewer
repeat two times
add second chili to end of skewer
season with salt
heat the electric or gas grill over high heat
place skewers on grill and close grill cover
cook skewers for about 5 minutes on each side until the onions are tender and the shrimp is cooked through
alamo tamale supper  crock pot
slice tamales in half crosswise and arrange in bottom of greased crock-pot, sprinkle chopped onion over tamales, add corn, mix tomato sauce and chili powder, pour into crock-pot, top with shredded cheese and sprinkle with sliced ripe olives, cover and cook on low setting for 5 to 7 hours or on high setting for 2 hours, double recipe for 5-quart crock-pot
alan jackson s chocolate cake and frosting
cake:
sift flour , sugar and salt together in mixing bowl
heat water , 1 stick parkay , oil , 1 / 4 cup of the cocoa
boil , stirring constantly
pour into flour mixture and stir until smooth
blend in buttermilk , eggs , baking soda , 1 teaspoon of the vanilla and vinegar until smooth
pour into a greased and floured 13x2 inch baking pan
bake at 350 degrees f for 35 minutes or until a toothpick inserted in center comes out clean
cool completely
frosting:
in a sauce pan , over medium-high heat , melt remaining 1 stick of parkay , add the milk and the remaining 1 / 4 cup cocoa and bring to a boil
remove from heat
stir in powdered sugar and the remaining 1 teaspoon vanilla
stir until smooth
pour over the cake
enjoy !
alan nowell and paula deen jumbo lump crab cakes sandwiches
whisk together the first four ingredients in a large bowl, add the rest of the ingredients through black pepper and mix well, gently fold in crab meat, divide into 6 patties and coat with flour, saute in the peanut oil over medium heat for 4-6 minutes per side, serve on a bun with remoulade sauce
alan wong s pineapple mango macadamia nut relish
combine pineapple , mango and nuts in a non-reactive bowl, add remaining ingredients and toss to mix, correct seasoning , adding fish sauce , lime juice , or hot sauce to taste
alan s chicken joe
trim any fat from the chicken
cut the chicken into small enough pieces to fit into your food processor
cook chicken on a broiler pan at about 275 for an hour or until done
chop up the pieces in a chopper or food processor to desired consistency
put ground chicken into a medium to large sauce pan , heat on low
shake catsup bottle , squeeze 4 or 5 rings around meat
shake mustard bottle , squeeze 2 or 3 rings around meat
shake barbecue bottle , squeeze 6 or 7 rings around meat
add about 1 / 3 cup spaghetti sauce or salsa
add a few shakes of tabasco sauce
add 2 heaping teaspoons of brown sugar
add 4 or 5 shakes of worcestershire sauce
add cut up fresh garlic and / or onion to taste
add oregano , only a small amount is needed
add small amount of salt
gently stir all the ingredients together
cover and simmer very lightly for an hour or so , stir often , don't let sauce burn !
if sauce is too thick , add more catsup , barbecue , spaghetti , or salsa , if sauce is too thin , remove lid and allow enough moisture to evaporate to desired consistency
serve on buns , bread , or tortilla chips
tastes best when cooked , refrigerated overnight , then re-heated the next day
this allows all the spices to blend together
alan s tandoori chicken
slice chicken breasts lengthwise and separate, mix tandoori paste , garlic , lime juice and yogurt in dish, place chicken in marinade covering all the chicken, cover and place in refridgerator for 1 hour, fry on stove in pan or on a bbq hotplate, serve with green salad or mixture of finely cut cucumber and yogurt mix
alan s vegetarian vegan bean and rice burger mashup
1) soak beans in a large pot , covered
2) drain beans and refill pot with fresh water , cover , bring to a boil again , simmer for 1 1 / 2 hours
drain again and let cool at room temperature for at least 5-10 minutes
3) about halfway through the cook time for the beans , start cooking the brown rice
add 4 cups of water and 2 cups rice to a pot , covered
bring to a boil , then simmer for 30-40 minutes
4) combine all seasonings and breadcrumbs in a large bowl
5) once both the rice and beans have cooled enough to be able to mix by hand , combine the beans and rice
6) combine all of the dry seasoning with the beans and rice mixture
7) start mashing ! i start off using a potato masher , but always end up using my hands to get the beans and rice mashed up enough
slowly add the picante sauce until you get the right texture for you
alaska burgers
mix beef , onion , worcestershire , cumin and pepper in a bowl, divide into 4 portions, place a slice of cheese in the middle of each portion and form into patties, heat a frying pan to medium, cook the burgers 5-6 minutes on each side, served topped with tomato slices and lettuce
alaska mocha
pour 1 1 / 4 cups coffee into an ice cube tray or trays and freeze until solid , at least 3 hours
to a blender or food processor with motor running , add frozen coffee cubes , chocolate syrup , nonfat dried milk , and 1 / 4 cup cold coffee
whirl until mixture is a thick slush
if thicker than you like , add a little more cold coffee
pour into tall glasses
alaska molasses cookies
place applesauce onto several layers of heavy-duty paper towels
spread to 1 / 2-inch thickness
cover with additional paper towels
let stand 5 minutes
scrape into a bowl using a rubber spatula
combine applesauce , 1 cup sugar , and butter
beat at medium speed for 3 minutes
add molasses and egg
beat well
combine flours and next 5 ingredients , stirring well with a whisk
gradually add flour mixture to sugar mixture , beating until blended
cover and freeze dough 30 minutes or until firm
while dough chills , preheat oven to 375f
with moist hands , shape dough into 32 balls
roll balls in 1 / 4 cup sugar
place 3 inches apart on baking sheets coated with cooking spray
bake for 8 to 10 minutes
cool on pans 5 minutes before removing from pans to cool completely on wire racks
alaska pink salmon spread
beat cream cheese , lemon juice , milk , green onions , hickory smoke and one seasoning with mixer until light and fluffy
beat in salmon
chill several hours for flavors to blend
spread on toasted bagels , bagel chips , french bread slices , crackers , pumpernickel or rye bread
optional: depending on your taste preferences , stir in one of the following seasonings: 2 tbsp fresh chopped dill , 1 fresh minced jalapeno pepper , 1 tsp crushed red pepper flakes , 1 1 / 2 tsp garlic herb seasonings , 1 tsp blackened or cajun seasonings , or 1 tsp no-salt seasoning
alaska salmon and chipotle wrap
in bowl , mix lime juice , chiles , cilantro , bell pepper , red onion , garlic , salt , and pepper
gently stir in salmon until blended
in a small bowl , blend sour cream and adobo sauce
spread 1 / 4 mixture over each tortilla to within 1 inch of edge
spread 2 / 3 cup salmon mixture over cream cheese / sour cream
top with 1 / 4 of lettuce and roll up burrito-style
repeat for remaining tortillas
for appetizers , cut each wrap into thirds
as a meal , cut each wrap in half
serve immediately
alaska salmon bake with pecan crunch coating
preheat the oven to 400 degrees f
in a small bowl , mix together the mustard , butter , and honey
in another bowl , mix together the bread crumbs , pecans , and parsley
season each salmon fillet with salt and pepper
place on a lightly greased baking sheet
brush with mustard-honey mixture
cover the top of each fillet with bread crumb mixture
bake for 10 minutes per inch of thickness , measured at thickest part , or until salmon just flakes when tested with a fork
serve garnished with lemon wedges
alaska salmon w  tomatillo sauce  fresh corn   poblano chile
for the sauce:
combine the tomatillos , serrano chilies , cilantro , and lime juice in the blender and puree until very smooth
season with salt and pepper and keep chilled until ready to serve
for the corn:
husk the corn and shave the kernels off the cob
place the cream in a pot , cooking down to reduce by 1 / 2
roast the poblanos under a broiler and place in a bowl to steam , covered , ten minutes
when the chilies are cool to handle , peel , seed , and roughly chop
combine the corn , poblanos , and cream and set aside
keep warm until ready to serve
when ready to serve:
saute alaska salmon until desired doneness , about four minutes on each side
place about two ounces of the tomatillo sauce in the center of a serving plate
ladle some of the warm corn mixture in the center and place the salmon fillets on top
serve with slices of grilled zucchini
alaska smoked salmon dip
warm cream cheese in the microwave until slightly runny
mix cream cheese with chopped smoked salmon until combined
stir in tobasco , sour cream and mayonnaise until smoothly combined
stir in garlic and green onions
cover and refrigerate for at least 2 hours
serve with crackers , tortilla chips , french bread , pretzel rods , celery sticks or your favorite dip-delivery implement !
alaska sourest dough  starter
dissolve yeast in 1 / 4 cup warm water, add sugar , vinegar , salt , flour, add remaining water until a creamy batter is formed, place in a glass bowl , cover and let sit until it starts to ferment, about 3 days, it will take on a powerful boozy smell, stir again until creamy and measure out what is called for in the recipe, replenish starter with equal amounts of flour and water, store in the fridge and bring to room temp before using, it says to allow to ferment for one week between uses but i don't, i do let it sit out overnight after i feed it, this starter took about 1 1 / 2 months to become really sour
alaska sunday hot bread
for bread:
preheat oven to 375 degrees
cream together butter and sugar
drop in unbeaten egg and beat until light in color
sift together flour , baking powder and salt
gradually add flour mixture to creamed mixture , alternating with the milk and lemon extract
pour into a 9-inch cake pan
for topping:
use a fork to mix the butter with sugar , flour & vanilla then sprinkle on top of bread mixture
bake for 30 minutes
alaska wild blueberry peach crisp
preheat oven to 375 deg
wash blueberries right before using and drain
combine blueberries with chopped peaches
toss with sugar or splenda and flour
place in the bottom of 9x13 or large casserole dish
in a separate bowl , combine oats , brown sugar , flour and cinnamon
cut in butter using pastry blender or two forks until mixture resembles peas
gently mix in pecans or granola
top fruit in casserole dish with the oats / brown sugar topping
bake in oven for 45 minutes or until peaches are tender and topping is golden and crunchy
serve warm with cream or whipped topping if desired
alaskan amber salmon marinade
mix all of the ingredients , except the salmon , in a bowl to make the marinade
place the fish fillets in a freezer bag , add the marinade , squeeze all the air out of the bag and seal the bag
allow the fillets to marinate for 12 to 24 hours
heat up your grill and over indirect heat grill the fillets , skin side down
cook until the fish flakes at the thickest parts of the fillet
you can test this by using a fork and lightly brushing it over the area
the plate : serve with roasted red bell peppers and cold alaskan amber beer
alaskan bbq salmon
preheat grill for high heat
in a small bowl , mix together brown sugar , honey , liquid smoke , and vinegar
brush one side of the salmon with the basting sauce
place the salmon on the grill , basted side down
after about 7 minutes , generously baste the top , and turn over
cook for about 8 more minutes , then brush on more basting sauce , turn , and cook for 2 minutes
take care not to overcook the salmon as it will loose its juices and flavor if cooked too long
alaskan beer quick bread
mix together in a bowl , the flour , sugar , baking powder , baking soda and salt
add 12 ounces alaskan amber beer
mix until evenly moistened
bake in oiled loaf pan at 400f for about 45 minutes
invert onto rack and remove pan
serve with butter& honey
you could probably substitute any brand of"amber" beer in this recipe
alaskan blue stew
cut whale in bite size pieces, dust with flour, brown in hot olive oil in very large skillet, add vegetables , and saute until translucent, add water to cover, add msg and salt and pepper to taste, cook over moderate heat until thickened, reduce heat and simmer until meat is tender , about 6 days, serve with hot french bread and a green salad, serves 401 , 851
alaskan blueberry coffee cake
preheat oven to 375 degrees
grease a 9-inch square pan
set aside
in a medium mixing bowl , blend together 1 1 / 2 cups flour , sugar , baking powder , salt , oil , milk , egg and 1 cup blueberries
beat thoroughly for 30 seconds and spread into prepared pan
combine 1 / 3 cup flour , brown sugar , cinnamon and butter until crumbly
sprinkle mixture evenly over batter and top with the remaining berries
bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean
do not overbake
cool slightly
serve warm
alaskan blueberry lemon tea bread
heat oven to 350f in a bowl combine mashed ripe bananas , fat-free buttermilk , lemon juice , canola oil , egg whites , egg yolk and 1 tsp lemon zest
stir blueberries into flour mixture then stir everything into original mixture
pour batter into 9x5x3 inch loaf pan coated with baking spray
bake 1 hour or until toothpick inserted into middle of loaf comes out clean
cool loaf in pan on wire rack 10 minutes
remove from pan
in a bowl combine confectioner's sugar , lemon juice , and 1 / 2 tsp grated lemon zest
spread over top loaf
cool completely
alaskan blueberry pie
cook the first seven ingredients until very thick, fold in the 2 cups fresh or frozen blueberries and pour into a baked pie shell, let pie cool and top with whipped cream
alaskan cranberry dumplings
place the cranberries in a saucepan , cover with water , and simmer until the berries have burst and the water is colored
drain , reserving the liquid
set both aside
in a large bowl , mix together the sifted flour , salt , and baking powder
with a pastry blender or a couple of knives , cut in the chilled butter until the mixture is a bit smaller than pea-sized
make a well in the middle of the mixture , then pour in the milk and quickly stir it until it just sticks together to form a dough
turn the dough out onto a lightly floured board and knead gently for no more than 10 times
wrap the dough loosely in waxed paper and chill it in the refrigerator for at least 30 minutes to make it easier to handle
about 60 minutes before you intend to serve the dumplings , roll out the dough on a lightly floured board until it is about 1 / 4-inch thick , and cut into 4-inch squares
fill the center of each square with a bit of the cooked cranberries and sprinkle each generously with sugar and cinnamon to taste
wet the edges with a small amount of water , fold the dumplings over and pinch them closed
prick the tops
re-heat the reserved cranberry juice from the berry cooking in a saucepan to simmering
cook the dumplings in the juice for about 15 minutes until done
if you dont have enough liquid from cooking the berries , you can augment with commercially prepared unsweetened cranberry juice with water added until it tastes like the cooking liquid
goes really well with duck , pork , and turkey dishes
if you use them , the cooking time for the dumplings will be less
alaskan parmesan baked halibut
place fish in a greased 13x9x2-inch baking dish
combine the sour cream , parmesan cheese , butter , dill , salt and pepper together and spoon over the fish
cover and bake at 375f for 20 minutes
uncover and sprinkle with paprika
continue to bake , uncovered , for 10-15 minutes or until fish easily flakes when touched with a fork
alaskan pollack with broccoli in a cream sauce
put olive oil in a pan , heat
add finely chopped shallots , let them become glassy but beware: do not let burn !
add the cleaned fish
let cook carefully with the lid on top of the pan
cut the broccoli tops up into really little flowers and add to the heating mix
once the fish has turned completely white , add the cream and milk and let come to a slight boil
once boiling , add the parmesan
add spices to your own liking and let sauce boil down and become thicker
ready !
enjoy !
alaskan salmon chowder
in a saucepan , cook onion , celery , green pepper and garlic in 1 / 4 cup broth until tender
add potatoes , carrots , seasoned salt if desired , dill and remaining broth
cover and simmer for 20 minutes or until vegetables are tender
add zucchini
simmer for 5 minutes
add corn , milk and salmon
heat through
alaskan salmon dip
wrap salmon in tin foil with butter and onions , bake in oven on 350 for about 15 to 20 or until done
then debone the salmon and flake it using a fork
in a large bowl add salmon , cream cheese , stir , add sour cream , worcestershire , relishes , and garlic salt , stir again
makes sure to add worcestershire and garlic salt to taste
can be served hot or cold
goes well with crackers , bread or even sandwiches
alaskan salmon marinade
rinse fillets and pat dry
place gallon-size ziploc bag in an empty pitcher , folding top edges over mouth of pitcher
combine all ingredients inside ziploc bag
add fillets , squeeze air out of the bag
gently mush the ingredients together and onto the fish
let marinade and fish set for 30 minutes
remove fish from marinade
discard leftover marinade
grill or broil as desired
alaskan smoked salmon chowder
saute onions , celery , green pepper and garlic till tender, combine broth , shredded carrots , potato and cream corn, bring to a low boil and simmer until potatoes are tender, add smoked salmon and additional seafood if you wish, pour in half and half , simmer for about 8 to 10 min and serve
alaskan smoked salmon sauce
combine all ingredients
taste and adjust seasonings
best if made in advance and set in the refrigerator for an hour prior to serving to let the flavors meld
serve warm or cold
alaskan smoked salmon spread
blend all ingredients except salmon until creamy, stir in the boneless / skinless smoked salmon and enjoy !
alaskan sourdough blueberry gingerbread
preheat oven to 375 degrees f
lightly butter and flour a 8"x8" baking pan
cream together the brown sugar and butter
then add molasses and egg , beating continuously
set aside
in a separate bowl , sift dry ingredients together and blend into hot water
then beat this mixture into creamed mixture
gradually add the sourdough starter slowly , mixing carefully to maintain a bubbly batter
gently fold in the blueberries
pour into prepared baking pan and bake at 375 degrees f for about 30 minutes or until done
serve warm with good quality vanilla ice cream or freshly whipped cream
makes 6 to 8 servings
alaskan sourdough cornbread
spray a well seasoned , 9 or 10 inch iron skillet with non-stick cooking spray , add a small amount of oil and place in oven while it preheats
preheat oven to 425 degrees
combine the cornmeal , sugar and salt in medium bowl
scald milk and pour over cornmeal mixture
when mixture is room temperature , add remaining ingredients and mix well
pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown
albndigas
for the soup: heat some oil in a large pot over medium heat
add onion and garlic cook for 3 minutes being careful not to burn
add chopped tomatoes , tomato sauce , stock , oregano , salt , pepper , carrots , potatoes , and celery and bring to a boil
when the soup has reached a boil , cover and bring down to low heat
pour some oil into a pan and slightly brown the rice then add to the soup
for the albndigas: add the liquid from the canned salmon to the soup and place the salmon in a large bowl
break up the salmon into very small pieces with a fork
in a medium bowl , mix the bread crumbs and the egg until well combined
add the onions , garlic , salt pepper , cumin and cilantro
add the salmon and incorporate with the other ingredients
shape the mixture into one inch balls
you should have enough for 12-16 albndigas
pour enough oil into a large pan to cover the bottom
fry the albndigas until brown all over
add to the soup
simmer until the rice is cooked and vegetables are tender
if soup is too thick pour in some additional water or stock
albacore tuna and bow tie pasta salad
cook pasta according to package directions
rinse under cold water to halt cooking
drain
broil or pan fry fresh tuna
set aside
combine dressing ingredients in non-reactive bowl and blend well
break up the fresh tuna into bite size pieces and place in serving bowl with the pasta
toss dressing gently with the pasta , tuna and remaining salad ingredients
keep covered and chilled until ready to serve
albacore tuna spread
combine cream cheese and mayonnaise in a small bowl, stir in tuna and combine well, add remaining ingredients, cover and chill until ready to serve
albacore tuna with jalapeno bacon cream sauce
heat butter in a 3 quart sauce pan
add onions and garlic and saut until tender
add heavy cream and reduce by
when sauce is reduced , add jalapenos , salt and pepper , mix thoroughly
place whole jalapenos on the grill at the time you put the fish fillets on
grill jalapenos just until the skin starts to lightly char , then flip and do the same to the other side
once both sides have been roasted , pull jalapenos off the grill until time of service
lightly sprinkle salt & pepper over fish fillets
drizzle melted butter over fillets & spread to cover top side of fillets
place fillets on the grill
grill to desired temperature or until internal temperature of 135-140 is reached , place on serving plate
place sauce on top of fish and garnish with crispy bacon and grilled jalapeno