formido/recipes-20k huggingface dataset:
au jus onion burgers
mix the beef with the worchestershire sauce , garlic , wasabi & pepper
shape into 4 patties to match the shape and size of your rolls
cook the patties in a skillet
have heat on high , brown one side of the patties , turn heat to medium , flip the patties , add the onion and cover the pan
contimue cooking until the patty is nicely browned and the onions are golden , stir the onions a few times to prevent burning while cooking
pour in the onion soup , turn heat to high , bring to a simmer and cook covered a further 5 minutes
meanwhile toast the inside of your bun , top with cheese
place meat and onions on the bun
serve with the" au jus" in individual cups large enough to dip the burger
enjoy
au naturale energy bites
combine all ingredients in a large bowl and mix thoroughly, press mixture into a buttered pan or roll into a log, wrap and chill, slice into bars or rounds, store in an airtight container
aubby gobby nana muffins
combine all ingredients in a bowl, drop by heaping spoonfuls into muffin tins, bake at 350 f for 10-15 minutes , until muffins begin to brown on top, serve warm with butter
auberge blend    herbes de provence
mix all the herbs together in a large bowl
put the herbs in a jar with a screw top lid and shake together once again
make sure it is well sealed and store away from direct sunlight in a cool , dark and dry area
use in all types of french cooking , on barbeques and grills , roast meats and poultry , sprinkle onto salads , in baked breads and gratins , pizzas and hot breads , kebabs and brochettes -- the list is endless !
auberge cheddar cheese and ham breakfast buns   muffins
pre-heat an oven to 200c / 400f / gas mark 5
grease a 12 hole muffin or bun tray / pan
sift the dry ingredients into a large bowl and mix well
season with salt and pepper - but be careful not to over salt as the stock powder will contain salt
stir in the ham and cheese , and chives if using , mix again
add the egg , milk and olive oil - mix well - but do not over mix - just enough to combine the ingredients together
adjust the consistency if too dry by adding a little more milk - the mixture should be a soft dropping consistency
spoon mixture into the prepared muffin / bun tray / pan and bake in the preheated oven for 20 to 25 minutes , or until the muffins are well risen and golden brown
remove from the oven and allow to cool slightly on a wire rack
serve whilst warm - delicious if spread with butter or soft cheese !
auberge chorizo  goat s cheese and onion pizza   thin crust
combine the dry yeast , 1 / 2 teaspoon of sugar and 3 / 4 cups of lukewarm water
mix a little and let sit for 6-8 minutes
combine 1 3 / 4 cups of unbleached strong plain bread flour with 1 / 2 teaspoon of salt in a bowl or food processor
pour the water combination into the bowl and mix until ready to knead
if using a bowl , mix with a spoon , and your hands until you have a neat ball
prepare a lightly sprinkled surface with flour
turn out dough and knead for around 2-3 minutes
lightly cover your finger
roll out by hand for a 12'' base
place in 12'' lightly oiled oven pan
press out dough to form a slight lip
spread your tomato puree or tomato sauce on top of the pizza dough
then carefully arrange all the other toppings on top of the paste / sauce , putting the goat's cheese on last
cook in a preheated over 250c / 495f for 8-12 minutes
remove from oven , slice and share with your favourite friends and / or family members , keeping an extra slice for yourself !
auberge cranberry and sausage stuffing with chestnuts and orange
melt butter in a large pan and gently fry the chopped shallots , rosemary & thyme leaves together for about 10 minutes or until shallots are soft & golden
divide the sausage meat into small balls the size of walnuts
fry in the juices from the shallots in the same pan until the pieces are golden & well cooked
add to the bowl with the other ingredients
stir to mix well , mashing all the ingredients together with the back of a fork
season with salt & black pepper
use the stuffing to stuff the neck end of a large chicken or turkey
put the remaining stuffing into a well greased ovenproof dish & cover with buttered foil
bake in a pre-heated oven 180c / 360f or gas mark 4 for about 45 minutes or until well cooked through
you can remove the foil for the last 15 minutes to brown the top if you wish
makes enough stuffing to stuff a 12-14 lb turkey
auberge creamed carrots with basil and garlic
peel and slice the carrots on the diagnal - into about 1 / 2 slices
boil gently or steam for about 7-10 minutes , until just softening a bit
leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum
drain and add the creme fraiche , garlic & basil to the carrots in the pan
put the lid on again and gently mix around in the pan by shaking it
serve hot & make sure you get all the creamy herb juices out & pour them over the carrots !
you can garnish them with a bit more chopped basil or chopped parsley if you wish
auberge fig and ginger jam   confiture
put the figs , sugar and ground ginger into a large non-metallic bowl , cover and leave for 6-8 hours
just before you are ready to make your jam , warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130c / 250f / gas for 10-15 minutes
transfer the figs and sugar to a large saucepan or preserving pan , add the apple , crystallised ginger , lemons and water
stir over a low heat until the sugar has dissolved
bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached
remove the jam from the heat and leave to cool for 20-25 minutes
pour into the warm jam jars and cover / seal straight away
label and store in a cool dark place for 2-3 weeks to allow the flavours to develop
auberge french lavender marinade for beef  lamb or chicken
mix all the marinade ingredients together and brush over beef , lamb or chicken
allow the meat to marinate in the marinade for 2 hours minimum and then cook as required
this marinade is great for the barbeque
if making ahead , store in a covered bottle or jar and keep in the fridge until required
auberge french lavender pancakes with lavender honey
in a large bowl , mix together all dry ingredients together
add the milk , eggs and vanilla extract and whisk until well combined
whisk in the melted butter until the batter is thick and very smooth
heat frying pan or griddle over medium heat , and spray with cooking oil spray or grease with a knob of butter
spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up
flip pancakes with a spatula , and cook for a few seconds more on the second side
check underneath for a golden brown colour if they are too pale , keep cooking them a bit longer
when they are done , remove them from the griddle / frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used
makes about a dozen pancakes
top with lavender honey and cream , or butter and lavender honey
great with fruit also !
auberge spiced olives with garlic  orange and sun dried tomatoes
heat up a dry heavy based frying pan over a medium heat and add the coriander seeds
toss them around briefly until they start to release their fragrance
remove them and put to one side
mix all the other ingredients together , and then add the toasted coriander seeds and mix again
store them in a covered jar or container for 24 hours before serving , to allow to flavours to infuse
bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed
serve with toasted pitta bread , cocktail bread or mini toasts , bread , cocktails , aperitifs or assorted hors d'oeuvres
these can be made up to 3 days in advance
aubergine  eggplant  and broccoli laksa
place the chillies , garlic , coriander and ginger in a food processor
peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves
put the lemon grass and lime leaves in the food processor
blitz the ingredients in the food processor with the turmeric
add a drop of oil if the mixture needs it to go round
place a fairly deep pan over a moderate heat
add half the spice paste and fry it , moving round the pan so it does not scorch
do this for a minute or two , then pour in the stock and coconut milk and bring to a boil
wipe the aubergine and cut it into thick bite-sized pieces
add it to the pan together with the fish sauce
turn the heat down to a simmer and cook 7-10 minutes
bring a deep pan of water to a boil , then simmer the broccoli briefly
lift out and add to the pan with the aubergine
bring the water back to the boil , salt lightly and add the noodles
let them boil for 2-3 minutes
chop the mint and stir it into the dish along with any leftover coriander and the drained noodles
aubergine  eggplant  and chickpea curry in minted tomato cream
cut the unpeeled eggplant into 3 / 4"-1" cubes
trim the ends off the unpeeled zucchini and slice
heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant , zucchini , onion , garlic and chillies for 5 to 10 minutes , stirring frequently , until vegetables have softened
if necessary add more ghee or oil , or add , as i do , a splash of water from time to time to help the process along
stir in the spices and cook for 30 seconds
add the undrained tomatoes , 3 / 4 cup of stock , and salt and pepper to taste
cook gently for 10 minutes , adding another 1 / 4 cup of stock if the mixture is becoming dry
add the chickpeas to the pan and cook a further 5 minutes
stir in the mint and cream and gently reheat
meanwhile heat 2 tablespoons oil in a small skillet
when hot , add the mustard seeds , the urad dhal and curry leaves
quickly stir-fry for 10 to 20 seconds
serve with plain or pilau rice , or parathas if preferred
aubergine  eggplant  and chickpea tagine
place the oil in the tagine or covered casserole dish and warm gently over a low heat
add the onions , celery , leek and garlic and cook for 2 minutes
add all the spices , tomatoes , and vegetables and cook for a further 3 minutes
mix the stock with 2 tablespoons of boiling water and add to the tagine
lower the heat and simmer for 40-50 minutes
add the chickpeas and cook for a further 5 minutes
add the fresh herbs and serve from the tagine or casserole dish with brown rice
aubergine  eggplant  assanta
soak the chickpeas overnight in a large bowl of water , to which a pinch of salt has been added
next morning , discard the water and rinse the chickpeas under cold running water
saut the onions and garlic until they are soft but not browned at all , in about 1 tablespoon of the olive oil in a pan
add the chickpeas , cover with water and bring to the boil
turn down the heat to a simmer and cook , for anywhere between 30 and 60 minutes , uncovered until the chickpeas are soft and fully cooked
if necessary , keep topping up with boiling water
strain off the water and set aside
preheat the oven to 200c / 400f / gas 6
place the aubergines , whole , on an oiled baking sheet and roast them until they are very soft
when they have cooled down enough to handle , remove the skins and mash the flesh in a bowl with a fork
season with salt and pepper , to taste , stir in the cumin and the chickpeas and mix well so that all ingredients are thoroughly combined
take a lightly oiled roasting tray and spread the mixture out evenly onto the tray , sprinkle generously with olive oil and bake in the oven for about 30 minutes , or until done
aubergine  eggplant  balls
mince eggplant , i use my food processor , and drain, place eggplant into bowl, add egg and flour, mix thoroughly, shape into balls and fry in oil until browned , transfer to serving dish, saute peppers , onions , carrot , and tomatoes until tender, pour vegetables over egplant balls
aubergine  eggplant  curry with lemongrass   coconut milk
using a food processor , pulse the chilies , garlic , ginger and lemongrass to a coarse paste
set aside
mix the turmeric and chili powder together and rub it all over the aubergine wedges
heat the olive oil in frying pan ,
brown the aubergines
remove from the pan and set aside
cook the paste , sugar and shallots for a few mins , then return the aubergines to the pan
add the fish sauce , coconut milk and stock or water , mix well ,
bring the liquid to the boil
reduce the heat and cook gently until the aubergine is tender , but not mushy , about 15 minutes
season to taste and sprinkle the coriander over the top
serve hot with steamed rice or bread to mop up all the juices
aubergine  eggplant  fritters
make four "sandwiches" using the aubergine as the bread and the cheese as the filling
dust each in the flour
dip in the egg
finally coat with the breadcrumbs
deep fry in the oil for 4 minutes be careful of spitting oil
aubergine  eggplant  pitas
heat oil and gently fry onions until softened
add aubergine and cook quickly until brown on all sides
add garlic , hot sauce and tomatoes and cook for about 10 minutes until the sauce is reduced and the aubergine is tender
season to taste
spoon the mixture into 6 pittas with the chillies and cheese
aubergine  eggplant   courgette and chickpea stew
cut the top off and wash the aubergines, prick them with a fork and microwave on high for 5 minutes each, fry the onions , garlic and chili in the oil for a few minutes, add the spices and continue to fry, add the courgettes and chickpeas, chop the baked aubergine and add, add the tomatoes , tomato puree and stock and season as required, bring to the boil and then simmer for around 15 minutes, serve with crusty bread , rice , bulghar wheat--whatever you want and enjoy !
aubergine  eggplant   tomato   mozzarella melts
cut aubergine into rings 5cm thick, place in roasting dish, brush with half oil& shake over half salt, place sliced tomatoes on each , then sliced mozzarella, sprinkle top with remainder salt , olive oil , pepper& garlic, bake for 20 minutes on 200c, sprinkle with fresh basil& serve
aubergine and garlic chutney  1
heat the oil in a large pot and fry the sesame seeds until they start to pop, add the garlic and onions and fry for five minutes, add the aubergines and fry for 5 minutes, add the vinegar and chillies and cook for 15 minutes, add the sugar and paprika and cook till the chutney is thick, bottle in clean , dry and warm bottles
aubergine and pepper delight
cut aubergine into rings , salt and leave for 30 minutes , then thoroughly wash
de-seed capsicums and cut into strips
in a shallow roasting pan place aubergine and pepper strips , drizzle avocado oil and add salt and black pepper to taste
heat in oven at 200c / 400f for 20 minutes
serve hot as a side dish or cold , tossed in yoghurt , garnished with basil
aubergine lebanon  lebanese eggplant
cook the eggplant in boiling salted water for about 10 minutes, drain well, saute the onion , garlic , and mushrooms in the olive oil, add flour and stir until smooth, add remaining ingredients and bring to a boil, once boiling , remove from heat, pour into a lightly greased casserole dish and bake at 375 f for 25 minutes, serve hot
aubergine or eggplant salad
wash aubergines , place in baking pan and bake in moderate oven for about one hour or until soft
allow the skin to turn black so as to give a smoky flavour to the salad
skin aubergines while still hot and chop in small pieces
mix with onion , garlic , tomatoes , oil , vinegar , salt and pepper
garnish with olives and pepper rings
serve with roast meat , and grilled or fried fish or as appetizer
serves six
aubergine  chickpea  and tamarind stew
preheat the oven to 190c / gas 5
cut the aubergine into medium-size chunks and roast for 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through
heat the olive oil in a heavy-based pan large enough to hold all the ingredients , and gently fry the onion , garlic , and whole chilli in it for 10 minutes until softened , stirring occasionally
stir in the spices including the mustard seeds and cook for a further 5 minutes
add the tinned tomatoes and simmer for 5-10 minutes , stirring occasionally
stir in the green pepper , honey , tamarind and aubergine pieces and lower the heat
add the chickpeas and fresh tomatoes and cook for a further 10-15 minutes
check the seasoning and stir in the mint just before serving
aubergine  tomato   parmesan bake  melanzane alla parmigiana
heat oven to 360f
in a shallow pan , mix together the garlic , crushed red pepper flakes , and 4 tbsp of the olive oil
cook over a high heat for 3 mins , pour in the tomatoes , then simmer for 8 mins , stirring every now and then
stir in the tomato pure
meanwhile , heat a griddle pan until very hot
brush a few of the aubergines with a little oil , then add to the pan
cook over a high heat until well browned and cooked through , about 5-7 minutes
turn them halfway through cooking
lift onto kitchen paper and do the next batch
when all the aubergines are cooked , lay a few of them in the bottom of an ovenproof dish , then spoon over some sauce
sprinkle with parmesan and basil leaves
add seasoning , then repeat this process with the remaining ingredients
finally , pour the egg over the top , sprinkle over a little more parmesan , then bake for 20 mins or until the topping is golden
aubergine  tomato and haloumi tart
preheat the oven to 200c / 400f / gas mark 6, roll out the pastry to form a 25cm square and place on a prepared baking sheet, score around the edges 2, 5cm in with a sharp knife, brush the edges with a little milk, spread the base with the tomato paste , but not going over the knife score, lay the aubergine slices over , then the tomatoes and cheese, sprinkle the oregano and olives over, season to taste, bake for 25 minutes
aubergines espanol
slice the aubergines into 1 / 4 " rings, sprinkle with salt and allow to stand for 30 minutes, wipe the moisture from the aubergines, heat the oil in a frying pan, season the flour with salt and pepper, coat the slices with flour , then dip into the eggs, fry till golden brown , dry on paper towels, drizzle the cane honey over the slices and enjoy
aubergines in a spicy honey sauce
peel the aubergines and cut them into rounds about 1cm / 1 / 3in thick
dip them in olive oil , turning them over , and sprinkle with salt
cook on a griddle pan or under the grill , turning them over once , until they are lightly browned
they do not need to be very soft , as they will cook further in the sauce
in a wide saucepan or frying pan , fry the garlic in 2 tbsp of the oil for seconds only , stirring , then take off the heat
add the ginger , cumin , cayenne or chilli powder , honey , lemon juice and water
put in the aubergine slices and cook over a low heat , either in batches so that they are in one layer , or together - rearranging them so that each slice gets some time in the sauce - for about 10 minutes or until the slices are soft and have absorbed the sauce
add a little more water if necessary to thin sauce
audlin sweet potato pie
peel and cube and boil the sweet potatoes for faster cooking
bake the pie shells for 6 minutes
place the cut margarine in the mixing bowl
add the sweet potatoes and splenda and spices and blend well
add eggs one at the time and beat well after addition
add the milk last
pour into the baked pie shells while still in the oven
bake at 350f for 40 to 45 minutes
i start to check for doness at about 30 minutes because my oven cooks very fast and they are done at about 33 minutes
do not over cook or they will be very dry
audrey hepburn s favorite spaghetti al pomodoro
peel and dice the small onion , garlic , carrots , celery and put into a large pot
add 2 large cans of italian pelati [prepeeled roma tomatoes]
add 1 / 2 of the bunch of basil with leaves left whole
add a long drizzle of olive oil
simmer on low for 45 minutes
turn off heat and let it rest at least 15 minutes
cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core]
place pasta on large serving bowl or plate
pour sauce over
cut carefully the other 1 / 2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese
audrey s banana milkshakes
place first three ingredients in blender , and blend for 15 seconds on medium speed or until banana is smooth
add ice cream , cinnamon and mint extract and blend for another 20-30 seconds
pour into tall glass , drink and enjoy !
audrey s chicken salad
place chicken and celery in a large bowl , combine mayo and chili powder , add to chicken mixture and mix well
cover and chill 30 minutes
before serving add pineapple , bananas , oranges and coconut
toss gently
serve on greens
sprinkle with peanuts
audrey s corn frito dip
preheat oven 350 degrees, mix ingredients together, spread over baking dish, place in oven for 30 minutes or until boiling, serve with corn chips
audrey s crock pot burgundy beef roast
trim fat from roast, you can leave whole or cut into bite size pieces, mix remaining ingredients and pour over beef, cook on high for 4 to 5 hours or low for 8 to 9 hours
audrey s golden  peach butter
in a large pan , bring the peaches and water to a boil over medium heat
reduce to low and simmer , stir often until tender
in a food processor fitted with a metal blade or a blender , process the mixture in batches until smooth
return the puree to the pan and stir in the sugar , lemon juice , lemon zest , cinnamon and cloves
bring to a boil over medium heat , stir constantly
reduce the heat to low and simmer , stir often till thick and reduced to about 6 cups
ladle the peach butter into hot , sterilized jars , leaving a 1 / 4" of headroom
wipe the rims clean and place lids on
process in boiling water bath for about 10 minutes
remove the jars and let cool at room temperature till completely cooled off
audrey s oriental chicken
in a medium bowl , combine sugar and cornstarch, gradually stir in vinegar and soy sauce, stir in pineapple , green pepper and onion , set aside, heat oil in wok, add chicken and stir fry , just until tender , and chicken has turned white, add pineapple and vegetable mixture, stir until well mixed, cover and simmer over low heat 15 minutes
audrey s salsa burgers
in medium mixing bowl , combine ground beef , salsa and bread crumbs
mix well and shape into 12 hamburger patties
no bigger than 4 inches in diameter and 1 / 4 inch thick
on 6 patties , sprinkle cheese on top of each patty
place the remaining patties on top of the cheese covered patties to form a hamburger
seal ends together by pressing the ends shut
place on grill
grill each side for 11 to 15 minutes or until your liking
place cooked hamburger on bun topped with tomato , avocado , salsa and 1 tablespoon sour cream
when doubling recipe , i found i needed to add more bread crumbs so the meat was the right consistency for a hamburger
audrey s special stew
brown meat in oil, drain, add remaining ingredients , except potatoes , carrots , celery and cooked rice, simmer for 2 hours, add vegetables and contine to cook until vegetables are tender, serve over rice
audrey s sunshine raisin broccoli salad
layer broccoli , raisin , bacon and onion in 2 1 / 2 quart serving bowl, mix sugar , vinegar , and mayonnaise, together in small bowl, spread over onions sealing to edges of bowl, sprinkle sunflower seeds on top, cover and refrigerate to chill well, just before serving , toss thoroughly, i do not put the bacon in until i toss it before serving, i also just bought the packages of broccoli that was ready to serve
audry s chicken
rinse chicken and pat dry
combine the soy sauce , honey , garlic , cilantro , ginger , lime juice and pepper in a large bowl or gallon zip lock bag
marinate in the refrigerator for an hour or up to 2 days
grill on medium hot grill until done
grate a bit of fresh ginger and cilantro for garnish
serve over rice or orzo with steamed broccolli