formido/recipes-20k huggingface dataset:
angel hair pasta with squash
put the water on to boil
in a large skillet , heat the oil over medium high heat
peel the garlic cloves and smash lightly with the side of a knife to release some of the oils
add the garlic to the oil
wash and dry the zucchini
cut off the ends and use a peeler to make zebra stripes down the length of the zucchini
cut the zucchini crosswise into rounds a little less than 1 / 4-inch in thickness
when the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer
fry until a nice dark brown on one side
use tongs or two forks to turn them over
when they are brown on the second side remove them to your serving bowl
continue frying the zucchini in batches
by now the water should be boiling
add the salt and then stir in the pasta
once the water comes back to the boil the pasta will be done in a minute or so
do not overcook
drain the pasta
empty the oil from the skillet and pour in the drained pasta
stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan
put the zucchini slices on top and then slide the whole thing back into your serving bowl
serve with lots of grated romano cheese
angel hair pasta with sun dried tomatoes   goat cheese
bring lightly salted water to a boil, add in pasta , cooking 5-6 minutes, reserve 1 cup of pasta water, drain pasta, in saucepan , saute onion in sun-dried tomato oil until fragrant, add in garlic , salt , and tomato paste, cook over medium-high heat, when onions are tender , add wine to cover, simmer until wine has mostly cooked away, add in tomatoes , and cook until warmed through, toss pasta with sauce , adding in reserved pasta water as needed, top with goat cheese and parsley
angel hair pasta with sun dried tomatoes and goat cheese
heat large pot to boil pasta, drain the tomatoes and save the oil, heat a large skillet on medium heat, add 2tbsp of the oil from the sundried tomatoes, saute the onions in the oil and then add the garlic, cook for one minute, add the tomato paste and cook for another 2 minutes, pour in the white wine and add the sundried tomatoes, simmer this liquid till it is reduced by half , around another 2 minutes, put pasta in boiling water and cook to al dente , about 8 minutes, save 1 / 2 cup of pasta water and then drain the pasta, add the pasta to the tomato mixture and toss, if the pasta is too dry add some of the reserved pasta water, salt and pepper to taste, then crumble in goat cheese and add parsely, stir lightly, serve in bowl
angel hair pasta with tomato lemon and garlic
put the olive oil and garlic in a saute pan and cook over medium heat till the garlic begins to brown
add the broth and cook till it's reduced in half
stir in lemon juice , tomato and basil
cook angel hair pasta till done
drain , and add to the tomato mixture
top with cheese and pepper
angel hair pasta with tomato scallop sauce
in skillet , combine olive oil , onion , bell pepper & garlic, saut over medium heat until veggies are tender, add tomatoes , oregano , salt & pepper, bring to a boil for 1 minute, reduce heat & simmer for 10 minutes, add seafood & simmer another 3 minutes, serve warm sauce over pasta, top with parmesan cheese , if desired
angel hair pasta with vegetables  pine nuts and feta cheese
cook angle hair pasta in boiling water for 3 to 4 minutes , be careful not to over cook , keep warm
heat olive oil to a sizzle in a skillet
when oil is hot , remove the saucepan from the flame and add the roma tomatoes , green onions , garlic , basil , salt , pepper and tomato juice to the skillet , then place back on flame
mix well too heat through approximately 30 seconds , remove from heat
add cooked drained pasta to the hot skillet , spreading it over the entire veggie mixture
add feta cheese to the pasta and gently fold all ingredients until the cheese is melted
with tongs pull the pasta out of the skillet and mound high into bowl , with a rubber spatula , scrape the remaining ingredients on top
sprinkle toasted pine nuts , feta cheese and fresh parmesan cheese all over the pasta , sprinkle with parsley , serve
angel hair primavera
heat a large pot of water over a medium heat until water boils, place vegetables in steamer and steam until cooked al dente, while vegetables are steaming , cook pasta as per instructions from manufacturer, place a large saute pan over a medium heat, once pan is hot add olive oil and garlic, gently saute garlic, a, dd a good quality chicken stock to the pan and bring to the boil, strain pasta and vegetables and add to saute pan, add fresh basil , lemon zest , parmesan cheese , sun-dried tomatoes and parsley, toss pasta thoroughly
angel hair shrimp bake
preheat oven to 350, mix the shrimp , pasta , feta cheese , swiss cheese , and salsa in a bowl, pour into a greased 13-in, x 9-in, x 2-in, baking dish, mix the monterey jack cheese , parsley , basil , and oregano, sprinkle on the pasta, in a small bowl , whisk the eggs , half-and-half , and yogurt, pour over the casserole, bake , uncovered , at 350 for 25-30 minutes or until pasta is tender, let stand for 5 minutes before serving, serve with garlic bread and a salad
angel hair tuna
prepare pasta dinner mixes according to package directions, stir in the tuna and italian seasoning, transfer to a large serving bowl, cover and let stand for 5 minutes to thicken, toss cracker crumbs and butter, sprinkle over the top
angel hair with asparagus   tomatoes
trim asparagus& rinse in cold water, remove the, bias slice the rest of the stalk into 1- 1 1 / 2 inch pieces& set aside, heat oil in a large skillet over medium heat, add garlic& pepper, cook& stir for a minute, add tomatoes, cook& stir for another 2 minutes, add asparagus pieces , wine& salt, cook , uncovered , for 3 minutes, add asparagus, add butter& stir until melted, meanwhile , cook pasta according to package directions, drain well& serve topped with sauce& fresh basil
angel hair with avocado and tomatoes
cook and drain pasta as directed on package
while pasta is cooking , heat oil in 3-quart saucepan over medium heat
cook garlic in oil about 5 minutes , stirring occasionally , until garlic is tender but not brown
remove from heat
stir basil , avocado and tomatoes into garlic in saucepan
toss vegetable mixture with pasta
sprinkle with salt and pepper
angel hair with balsamic tomatoes
open the can of tomatoes
do not drain , but dump the whole thing in a non-metallic bowl
stir in the balsamic vinegar , black pepper , basil , and salt if you really think you need it
most canned tomatoes have enough salt for this , and if you're using no-salt tomatoes , its probably because you're not supposed to have the salt
so drop the salt shaker , buddy
let the tomatoes , et al , stand about 10 minutes
saut garlic in olive oil until translucent
do not brown
remove skillet from the burner , leaving garlic and oil in pan
set aside
if you haven't already , put on a pot of water to boil for the pasta
a big pot , so it has lots of elbow room
people should stick together , not pasta
hmmm , that should be a commercial
drain the tomatoes , catching the juice in the skillet with the sauteed garlic
bring this to a boil and then simmer until the liquid is reduced by about 1 / 3
it needs to do this in order to concentrate the flavors a bit
while the liquid is reducing , drop the pasta into the boiling water , and cook according to package directions , just until al dente
when the pasta is done , drain and keep hot if the sauce is not done yet
once the liquid has reduced enough , add the tomatoes , and heat briefly
you want them to get hot , not mushy
pour all this over the hot pasta and toss
serve immediately , nice and hot , passing parmesan to let everyone top their own
this goes nicely with my green bean compromise and a tossed salad with my extremely bad breath garlic& green olive dressing , but serve what you like
i won't mind
angel hair with beans and tomatoes
prepare whole wheat angel hair according to package directions, meanwhile in a medium sauce pan , heat the tomatoes , beans , and olives, toss pasta with tomatoe mixture
angel hair with cherry tomatoes and basil
heat olive oil in skillet, peel and gently press garlic, add garlic and red pepper, cut cherry tomatoes in half and tear basil into small pieces, add cherry tomatoes and basil, simmer for five minutes, season with salt, discard garlic cloves, cook pasta according to the directions, drain and toss with sauce, garnish with freshly grated cheese
angel hair with garlic spinach and white beans
cook pasta according to package directions , drain , spray with cooking spray , toss , set aside
heat olive oil in large non-stick saucepan over medium heat
add garlic , cook until lightly browned
add spinach and beans , cook 3 minutes
add broth and bring to a boil
reduce heat , simmer 3 minutes
add cooked pasta , cook 2 more minutes , stirring often
let stand a few minutes before serving
garnish with parmesan cheese
angel hair with lemon and pine nuts
bring a large saucepan of salted water to a boil for pasta
in a small saucepan cook garlic in oil over moderately low heat , stirring , until softened and transfer mixture to a large bowl
add pine nuts , crushing them lightly with the back of a fork , lemon juice , zest , parsley , and salt and pepper to taste
cook pasta in boiling water until al dente and , reserving 2 tablespoons of the cooking water , drain well
add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed
serve pasta warm or at room temperature
angel hair with roasted vegetables and red wine tomato sauce
mix veggies with marinade
place with the foil wrapped garlic in a jelly roll pan at 400 for about 45 minutes , depending how small your veggies are cut
after veggies are cooked , mash garlic with fork and mix half in with the veggies and save half for the tomato sauce
mix sauce ingredients in large saucepan
add red wine after tomatoes have cooked down a bit
simmer for about 30 minutes
ladle sauce over hot noodles
top with veggies and grated parmesan cheese
angel hair with shrimp  basil  and toasted pine nuts
in a 6- to 8-quart pan over high heat , bring about 4 quarts water to a boil
add angel hair and cook , stirring occasionally , just until tender to bite , 3 to 4 minutes
drain pasta , reserving about 1 / 3 cup cooking liquid
return pasta to pan
meanwhile , large frying pan over medium-high heat , melt butter with olive oil
add shrimp , garlic , chili flakes , pepper , salt
stir for 2 minutes
add wine
stir often until shrimp are opaque
cook 2 more minutes
stir in basil
pour shrimp mixture into pan with cooked pasta
mix gently
if mixture is too dry , add reserved pasta-cooking liquid
divide evenly among four wide , shallow bowls
add salt to taste
top with pine nuts
and grated cheese
angel hair with spicy eggplant sauce
heat eggplant , tomatoes , tomato sauce , wine and red pepper to boiling in skillet
reduce haat to low
simmer uncovered about 15 minutes or until eggplant is tender
stir in parsley
cook and drain pasta
serve eggplant sauce over pasta
angel hair with tomato and basil
in 10-inch skillet , heat 2 tablespoons of the oil over medium heat, add onion and red pepper flakes, cook 5 minutes , stirring frequently , until onion is tender, add tomatoes , garlic and salt, heat to boiling, meanwhile , cook pasta as directed on package, drain, place in serving bowl, pour tomato mixture over pasta, toss gently to coat, add basil , cheese and remaining 1 tablespoon oil, toss, this makes 6 1-cup servings
angel hair with tomatoes  basil   garlic
prepare pasta according to package directions, drain, heat oil in a large skillet over medium-high heat, add garlic and cook for one minute, add tomatoes , basil , salt and pepper, cook for 3 minutes, add hot pasta to skillet, toss well, add chicken broth and stir, toss with parmesan cheese and serve immediately
angel hair with tomatoes  basil   garlic
in a large saucepan , cook garlic until tender, add tomatoes , salt , basil , and black pepper, cook three minutes, add cooked spaghetti, toss well, add chicken broth and stir, toss with parmesan cheese
angel hair with tomatoes  basil and garlic
cook pasta as directed on package, heat oil in a skillet over medium heat, add garlic and cook for one minute, add tomatoes , basil , salt and pepper, cook for three minutes, add hot pasta to skillet and toss well, add chicken broth to skillet and stir, toss with parmesan cheese and serve immediately
angel hair with tomatoes  spinach   pine nuts
preheat oven to 450f once preheated , cook chicken for 20-25 minutes, meanwhile , destem and chop the spinach and tomatoes, heat oil in a large skillet over medium heat and cook garlic for 2 minutes, add spinach and cook until wilted, add tomatoes , salt and pepper, cook until soft, add red pepper, bring water to a boil and cook pasta according to package directions, put pine nuts in the oven for the last 5 minutes of the chicken's cooking time, when chicken is finished , slice or chop and add to the sauce, simmer until pasta is done , then add the pine nuts and parmesan, top the pasta with the sauce and serve warm
angel kiss
pour the ingredients in the order listed over the back of a spoon
this will "float" the liqueurs on top of each other to create a beautiful layered effect
pour all ingredients into a pony or
pousse caf glass
here's a
each ingredient and don't allow the spoon
to touch the liquid in the glass
and
pour very , very slowly for the best results
yes , this makes it a bit more time consuming , but think of the show you are putting on for your guests
it's a bit of magic and they will appreciate the thoughtfulness
angel lush cake
mix pudding and pineapple in bowl, gently stir in whipped topping, cut cake horizontally into thirds, spread one-third pudding mixture over bottom layer of cake, top with second layer, repeat layering , ending with pudding, refrigerate at least 1 hour or until ready to serve, garnish with your favorite seasonal berries
angel lush cake with pineapple
preheat oven to 350 degrees
have ready ungreased 9 or 10 inch tube pan
sift together flour , 3 / 4 cups sugar and salt
in a large bowl , beat on low speed for 1 minute the egg whites , water , lemon juice , cream of tartar , and vanilla
increase mixer speed to medium and beat until the mixture increases in volume 4 1 / 2 to 5 times and resembles a bowl of soft foam , about 1 1 / 2 to 3 minutes
gradually beat in 1 tbsp at a time 3 / 4 cup sugar for 2-3 minutes
do not beat until stiff
when all sugar has been added , the foam will be creamy white
slowly fold in flour with a rubber spatula , do not stir or mix
pour batter into pan and tilt or spread to level the top
bake 35-40 minutes or until a toothpick comes out clean
let cool upside down for at least 1 1 / 2 hours
to unmold , insert a flat knife around the outside and inside of tube
while cake is cooling , mix dry pudding mix and pineapple in medium bowl
gently fold in whipped topping
cut cake horizontally into 3 layers
place bottom layer on serving platter
top with 1 / 3 of the pudding mixture , repeat with next two layers , ending with filling on top
refrigerate at least 1 hour
top with berries just before serving !
angel lush with pineapple
mix pineapple and dry pudding mix in medium bowl
gently stir in whipped topping
stack cake layers on plate , spreading pudding mixture between layers and on top of cake
refrigerate 1 hour or until ready to serve
garnish with your favorite seasonal berries
angel lush with pineapple dole recipe
mix pineapple and pudding in bowl, gently stir in whipped topping, cut cake horizontally into thirds, spread 1 / 3 pudding mixture over bottom layer of cake, top with second layer, repeat layering , ending with pudding, refrigerate at least 1 hour or until ready to serve, garnish with your favorite seasonal berries
angel meringue bites
preheat oven to 350 degrees f
lightly oil a baking sheet and set aside
in a medium sized mixing bowl , whip egg whites until frothy
add splenda , vanilla and salt
mix on high speed until stiff peaks form
spoon rounded tablespoons of egg whites onto prepared baking sheet
bake in preheated oven 10-15 minutes or until golden brown
remove from pan
cool
to assemble meringues:
just before serving , sandwich angel bites with filling of choice by spreading the filling on the bottom of one cookie and topping with another
angel molasses cake
preheat oven to 350 degrees f, cream shortening , add sugar gradually , beat thoroughly, blend in molasses , beaten eggs and milk, carefully mix in sifted flour , baking soda , ginger and salt, pour in 8" square pan and bake for 35 to 45 minutes
angel of death cheese spread
line a strainer with cheesecloth
in a small saucepan filled with boiling water over medium heat , add garlic and cook for 15- 20 minutes or until garlic can be piered with a knife
drain well and let cool
transfer garlic to a garlic press in batches and force through press
measure out 2 tablespoons and set aside
beat ricotta in a medium bowl until softened
add gorgonzola and continue mixing until smooth
beat in cream
stir in salt and reserved garlic
dampen a 12 x 18-inch piece of cheesecloth and wring dry
arrange two sage leaves bottom side up in center of cloth
spoon cheese mixture over leaves , leaving a loose ball
tie ends of cloth together , pressing cheese mixture into a shape
transfer to cheesecloth lined strainer and set the strainer over a bowl
refrigerate for at least 24 hours
unmold cheese onto a platter
please walnuts over the entire surface of cheese
refrigerate for at least 2 hours
let stand at room temperature for one hour before serving
angel or heart sandwiches
in small mixing bowl , beat the cream cheese and marmalade until blended
using a 2-inch angel-shaped or heart-shaped cookie cutter , cut out 16 angels or hearts from bread
spread half with cream cheese mixture
top with remaining bread
angel pasta with lobster sauce
cook the pasta according to directions on the package , then set aside and keep warm
place the lobster tails in boiling water and simmer for 12-15 minutes
drain and remove the meat from the shells
cut the meat into bite-sized pieces and set aside
cook the mushrooms , onions , red and green pepper and sun-dried tomatoes in the butter and oil in a large frying pan over medium heat
stir constantly until tender
add lobster and bacon
stir well
add pasta , whipping cream , basil , lemon juice , and pepper
continue stirring until all ingredients are heated through
serve over fresh spinach leaves , if desired , and garnish with lemon slices
angel pie
first step: add cream of tatar to egg whites and beat til stiff , slowly add sugar
spread into a pie pan
bake at 300 degrees for 1 hour& 15 minute
pie filling: beat egg yolks until thick& have lemon color , add lemon juice , rinds& sugar
cook over low heat stirring constately
till thick , let cool
beat 1 cup whipping cream til siff and spread half into pie shell then pour cooled filling on top of whip cream then the rest of whipping cream
makes 1 pie
angel pillows
heat oven to 350
grease a baking sheet and set aside
cream 1 / 2 c crisco , the cream cheese , and milk in medium bowl until well blended
beat in brown sugar and mix in 1 / 2 c preserves
combine flour , baking powder , cinnamon , and salt
mix into creamed mixture
stir in coconut and drop 2 tbsp of dough into a mound on baking sheet to form each cookie
place 2" apart and bake for 14 minutes
cool for 1 minute and remove cookies to cooling rack
cool completely before frosting
for frosting , combine frosting ingredients in small bowl
beat until well blended
frost cooled cookies and sprinkle each with coconut
hint: also try peach or pineapple preserves !
angel puff
preheat oven to 350 degrees, beat eggs until they are light and fluffy, add the remaining ingredients and stir gently until well blended, pour into a 9"x13" baking dish, bake for 30 minutes
angel rolls
in a mixing bowl , combine 1-1 / 2 cups flour , sugar , yeast , salt , baking powder , and baking soda
add the buttermilk , oil and water
beat until moistened
stir in enough remaining flour to form a soft dough
turn onto a floured surface and knead until smooth and elastic , about 4-6 minutes
cover and let rest for 10 minutes
roll out to a 1 / 2-inch thickness
cut with a 2-1 / 2-in
biscuit cutter
place on a greased baking sheet
bake at 400 for 15-18 minutes or until golden
brush tops with butter
yields 14 rolls
angel shrimp
the measurements for the mint and parsley are approximate
i don't measure i just use what looks to me like the amounts i have listed
i am always very close when i measure that way
please use what looks right to you , using these measurements as a guide
cook pasta according to package directions
drain and toss with the mint , parsley , extra virgin olive oil and salt and pepper
add tomatoes and keep warm
heat extra virgin olive oil in a skillet and add shrimp
cook for 3 minutes stirring often ~ or grill~ just follow same guidelines and grill over a hot grill until shrimp are pink
they cook fast ! do not overcook !
add garlic and cook 1 more minute
toss shrimp with prepared pasta and serve with fresh cracked black pepper
also great garnished with some freshly grated parmesan cheese
don't forget to imbibe in the remaining alcohol if you are adding it to this dish !
angel squares
combine cake mix with pie filling, put in sprayed 9x13 pan, top with almonds and coconut, bake at 350f for 30 minutes
angel strawberry bavarian
preheat oven to 375f
prepare , bake and cool cake as directed on package
cut cake into 1-inch cubes
drain thawed strawberries , reserving juice
combine gelatin and boiling water in small bowl
stir until gelatin is dissolved
add enough water to strawberry juice to measure 1 cup
stir into gelatin
refrigerate until gelatin is slightly thickened
beat gelatin until foamy
beat 1 cup whipping cream until stiff peaks form in large bowl
fold into gelatin along with strawberries
alternate layers of cake cubes and strawberry mixture into 10-inch tube pan
press lightly
cover
refrigerate overnight
unmold cake onto serving plate
beat remaining 1-1 / 2 cups whipping cream , sugar and vanilla extract until stiff peaks form
frost sides and top of cake
refrigerate until ready to serve
garnish with fresh strawberries and mint leaves
angel wings
preheat the oven to 375 degrees f
line a cookie sheet with parchment paper or a silicone sheet
pulse the granulated sugar and lemon zest in a food processor until fine and fragrant
lay 1 of the puff pastry sheets on a lightly floured work surface
brush the sheet with about half of the butter and sprinkle with half of the lemon-sugar
lightly press sugar into the pastry with a rolling pin
place the other pastry sheet on top , brush with the remaining butter and sprinkle with remaining sugar
carefully roll the pastry out into a 12-inch square , about 1 1 / 8-inch thick
trim uneven edges with a pizza cutter or a knife to make a perfect square
starting on the closest edge , roll the pastry up into a cylinder but stop at the mid point of the dough
roll the pastry up on the opposite side so it looks like an old-fashioned scroll
adjust the rolls so they are even and meet in the center
wrap tightly in plastic wrap and freeze until firm , 20 minutes
slice the roll , crosswise , with a serrated knife into 1 / 4-inch thick pieces and lay on the prepared baking sheet
bake until the cookies soften , about 10 minutes
working quickly and efficiently , remove the cookies from the oven--if they have lost their shape , gently roll them back together
let cool on the pan for a minute to set
turn them with a spatula sprinkle with the yellow sugar and return to the oven
continue to bake until golden brown , about 15 more minutes
transfer cookies to a rack , sugary sides up , to cool
serve
store cookies in a tightly sealed container for up to 3 days