formido/recipes-20k huggingface dataset:
asian style shrimp caesar salad
dressing:, combine ingredients in a jar, shake and chill 4-24 hours before serving, remove garlic clove after 2 days, salad:, place lettuce in a large bowl, toss with just enough dressing to coat, divide between 4 plates, top with avocado , shrimp and parmesan cheese and pepper to taste
asian style slaw
in a large salad or mixing bowl combine all ingredients and toss together well, serve immediately or refrigerate until chilled
asian style three bean salad
put the green beans and frozen edamame into a steamer basket and steam for 4 minutes
drain well , then transfer to a large bowl and refrigerate for at least 15 minutes
in a small bowl , whisk together oil , vinegar , apricot preserves , sugar , and ginger
add the black beans and scallions to the green bean mixture and drizzle with dressing
toss to coat and season with salt
serve at room temperature or chilled
asian style tofu and cucumber noodles
mix soy , ginger and lime juice in a dish , add tofu, marinate 5 minutes , turn once, boil noodles according to pack instructions , drain , cool, dry tofu on kitchen paper, heat oil in nonstick pan , fry tofu till golden , about 3 minutes each side, cut into cubes, to serve mix noodles , chilli , cucumber , tofu and the marinade in a bowl, garnish with lime wedges and peanuts
asian style turkey burgers
combine turkey , garlic , onion , green pepper , soy sauce , ginger , salt and pepper in a large bowl
divide turkey mixture into 4 portions and shape into patties
grill over medium-high heat 6 to 8 minutes on each side or until done [170f]
serve on buns
asian style vegetable stir fry
combine honey , stir-fry sauce and pepper flakes in small bowl
set aside
heat oil in a large skillet over medium-high heat
add vegetables
cook and stir vegetables for 2-3 minutes or until tender
add honey mixture
cook and stir for about 1 minute or until vegetables are glazed and sauce is bubbly
serve vegetables over steamed rice or noodles
asian style wild rice and chicken or turkey salad
for the dressing
whisk all ingredients together until the sugar is completey dissolved
let stand at room temperature for 45 minutes to blend flavors before using
for the salad
place the cooked wild rice , cooked chicken or turkey , water chestnuts , chopped onion , celery and snow peas in a large glass salad bowl
toss to combine
pour the dressing over
toss to combine well and chill for about 2 hours
just before serving , toss again and season with salt and black pepper
sprinkle with crispy noodles and green onions
delicious !
asian syle spaghetti with sweet chili lime sauce
cook spaghetti, while spaghetti is cooking , microwave frozen vegetables in order to defrost, drain spaghetti, combine all ingredients in the pot with the cooked spaghetti, serve warm and enjoy !
asian maryland fusion hard cider shrimp
combine 1 / 2 bottle of the cider and the rest of the ingredients in a gallon size sealable bag or marinating container , and mix well
add shrimp to the marinade , and lay flat in refrigerator , marinating for about 15 minutes on each side
pour the rest of the cider into a medium / large saucepan and bring to a boil
reduce heat to medium , and add marinated shrimp , along with all of the marinade liquid
spread shrimp out in a single layer
sprinkle with half of the hot pepper , if you're using it
saute shrimp for about 5-7 minutes per side , keeping it moving
the shrimp are done once they are pink throughout
asian oriental cabbage salad
in a large bowl , mix cabbage , onions , carrots , green onions and celery
melt butter in small sauce pan and saute almonds and sesame seeds until golden brown
remove from heat and add , sugar , oils , vinegar , soy sauce and minced ginger
cool slightly
pour dressing over vegetables
sprinkle noodles on top and serve
asian tex mex breakfast
boil the potatoes for approximately 6-12 minutes
meanwhile , slice the green onions / cilantro and prep the crispy onions
to prep the crispy onions
slice the onion very thinly and coat with flour
heat a small pan filled with the one cup of oil
add the floured onion slices and cook until they possess a deep brown color
meanwhile
heat a large pan with the 1-3 cups oil for the begedil
remove the cooked potatoes fro the water once done , and place in a large mixing bowl
smash until it holds the consistancy of mashed potatoes
add the remaining ingredients from the "begedil" section above , and stir until the potatoes have a slightly creamy texture
drop spoonfuls of the begedil into the hot oil pan and fry until golden-brown on either side
cook the eggs to your liking
top with a decent dollop of sour cream and sriracha
asil s chicken  tomato and bean casserole
place all ingredients into a large baking dish and mix well
cover dish with foil and cook for approximately 1 to 1 1 / 2 hours , depending on the thickness and size of the chicken fillets
serve with rice or mashed potato
ask marinated broccoli
wash and cut broccoli into flowerettes, place in shallow dish, mix other ingredients and spoon over broccoli, so all areas are coated, cover tightly and refrigerate overnight ,, stirring occasionally, drain off marinade and serve
asopao de gandules con camarones
in a large 8qt pot , add all ingredients, bring to a boil and cook for about 10 minutes, bring heat to medium , continue cooking until is not to watery and not too dry
asopao de pollo
rub the chicken thighs with salt , pepper , and half of the garlic
in a large dutch oven heat half of the oil
add the chicken and cook over medium high heat for about five minutes on each side , or until slightly browned
remove chicken from the pot
add the remaining oil to the pot and begin to saute the onion , pepper , celery , and ham over low heat
once the onion is soft add the garlic and half the cilantro
cook for about 10 minutes
add tomatoes , tomato paste , water or stock , and seasonings
cook for about 15 minutes , or until bubbling
add chicken , cover , and simmer for about 30 minutes , or until chicken is tender
add rice , peas , and remaining cilantro
make sure there is plenty of liquid
you want this to be a bit soupy
stir well , bring to a boil again , then cover and simmer for 20 minutes , or until the rice is done
add the cheese and serve
asopao de pollo  traditional chicken asopao
combine the first 5 ingredients in a small bowl, sprinkle chicken with the oregano mixture, heat annatto oil in a large nonstick skillet over medium-high heat, add the chicken, cook 8 minutes , turning once, reduce heat to medium, add sofrito and tomato, cook 3 minutes , stirring frequently, add rice , wine , ham , and alcaparrado, cook 1 minute , stirring constantly, add the water and chicken broth, bring to a boil, cover , reduce heat , and simmer for 20 minutes, stir in the peas , and cook for 5 minutes or until the rice is tender, garnish and serve
asopao de pollo   caribbean chicken and rice
sear chicken pieces and diced onion in a deep 12" skillet or dutch oven
add broth , salt , oregano , coriander , blended tomatoes , onion , and garlic
heat to boiling
reduce heat
cover and simmer for 30 minutes
cook rice according to directions on bag , except add chicken broth where it calls for water
while the rice is cooking add peas , green pepper , ham , olives , capers and 1 tablespoon of the caper liquid to chicken dish
cover and simmer the chicken dish until the rice is done
serve the chicken on top of the rice , pour the sauce over and sprinkle with parmesan
asordo   portuguese bread soup
soak bread in water until soft
squeeze out the water and set the bread aside
in a soup pot , toast the garlic in the olive oil , just until it begins to barely brown
add the chicken stock to the pot and bring to a simmer
add the bread to the pot and simmer , making a thick soup
add the shrimp , salt , and piri piri
cook for a moment
place the soup in a tureen and garnish with the parsley
break the eggs on top of the soup
bring to the table and stir the eggs into the soup before serving
asparagi alla parmigiana  italian asparagus gratin
preheat oven to 450f
butter a shallow gratin or baking dish that is just large enough to hold the asparagus
place a layer of asparagus in the dish , with the
sprinkle with a little salt and pepper and some of the cheese keep adding layers until all asparagus and all cheese is used , finishing with the cheese
dot the top of the dish with the pieces of butter and place the dish on the top rack of the oven
bake for about 15-20 minutes , or until the asparagus is cooked through and beginning to brown and the cheese is melted
variations
instead of the butter use olive oil or half butter and half olive oil
use half parmesan and half shredded fontina cheese for a creamier gratin
layer a couple of slices of prosciutto in with the asparagus if you like
sprinkle with a little lemon zest for added zing
asparagrette
steam the asparagus for about 10 minutes , until crisp-tender
combine the remaining ingredients , and serve as dressing poured over the asparagus
asparagus
cut off the hard ends first
lay asparagus in shallow baking dish
drizzle with 2 tablespoons of olive oil
2 teaspoons chopped fresh thyme , 1 / 2 teaspoons salt and 1 / 8 teaspoons of black pepper
then roast in a 425 degree f oven for 15 minutes
then serve and enjoy
asparagus  omelette wraps
beat the eggs in a bowl
add the milk , sage , thyme , garlic , pecorino and season with cracked black pepper
lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears
cook for 2 minutes until they are tender but still crisp
heat a large non stick flat pan with a little olive oil
pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side
reduce the heat and flip to cook the egg on the other side
repeat until all the egg mixture is used up
fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino
then trim the broken end with a sharp knife and the asparagus is ready to cook
asparagus   cheese strata
grease a 9-inch square baking dish
in a large bowl , stir together bread cubes , asparagus , 1 cup shredded cheese and the cilantro or parsley , if using
in a small bowl , beat together eggs , milk and salt
add to bread cube mixture and stir to combine
transfer to greased baking dish
top with remaining 1 / 2 cup cheese
wrap tightly and refrigerate until ready to bake--several hours or overnight
preheat oven to 350 degrees
uncover baking dish and place on rimmed baking sheet
bake until golden brown and a knife inserted into the center comes out clean , 50 to 60 minutes
cut strata into 6 rectangles and serve with sour cream
asparagus   ham potato topper
place hot baked potatoes on microwave-safe plate, carefully fluff up potatoes with fork, top each potato with ham, stir soup in can until smooth, spoon soup over potatoes, top with cheese , if desired, microwave on high 4 minutes or until hot
asparagus   peppers pasta toss
cook pasta according to package directions
add asparagus , peppers and onion to pasta during last 5 minutes of cooking , drain well
return pasta mixture to pot
add pasta sauce and heat through , serve
asparagus   black bean sauce stir fry
in small bowl mix wine and cornstarch until smooth , set aside, in another bowl mix black bean sauce , garlic and ginger, heat oil in a large pan over medium heat, add black bean sauce , cook stirring constantly about 1 minute, add broth and soy sauce stirring about 1 minute, increase heat to medium high, add asparagus and green onions , cook about 4 minutes till crisp-tender, if needed add additional broth to prevent sticking, remove asparagus, reduce heat to medium, add wine , cornstarch mixture stirring until thickens , about 1 to 2 minutes, pour sauce over asparagus and sprinkle with cashews
asparagus   chicken  quesadillas  w  sweet rum dip
for the sweet rum dipping sauce:
place all ingredients in a small food processing bowl
pulse until peaches are still somewhat chunky
grate some nutmeg over and stir to combine
set aside
for the crepes:
place the garlic and the olive oil in a small skillet , saut for 2 minutes
don't let it burn !
add the shaved asparagus and saut for 2-3 minutes , until it turns bright green
season with salt and pepper to taste
remove from pan and set aside
in an 8 inch skillet , heat the crepes
stack on a piece of parchment paper until all are heated through
place a couple of spoonfuls of the asparagus on the bottom half of a crepe
place sliced brie over the asparagus , or if using mozzarella , sprinkle it over the asparagus
then top with thinly sliced chicken
fold the empty half over the filling
then fold it in half again so it ends up being a quarter circle
lightly grease the skillet and heat over a medium flame
when hot , cook each crepe until both sides are golden brown and the cheese has melted
serve with a side of the sweet rum dipping sauce
serving size is 1 as an appetizer , or two as a main course
asparagus   chicken salad  schwetzinger spargelsalat
combine mayonnaise , vinegar , parsley , calt and sugar, let stand for 5-10 minutes, combine cubed chicken , pineapple and tomatoes in a large bowl, add the dressing mix , tossing lightly, arrange half the asparagus in a large salad bowl or serving platter, spoon chicken salad on top, scatter remaining asparagus on top
asparagus   fontina frittata w sliced tomato   red onion
core tomatoes and slice crosswise
cut onion crosswise into thin slices
layer onion and tomato slices in shallow dish
stir vinegar , sugar , 1 t
salt , and 1 / 4 t
pepper together until sugar dissolves , then pour over salad
let stand at room temperature until ready to serve
heat broiler
trim tough ends from asparagus and cut into 1-inch pieces
shred fontina to make 1 cup
mix cheese , eggs , 1 / 8 t
salt , and 1 / 4 t
pepper in mixing bowl
heat butter in flameproof medium skillet over medium heat
add asparagus and cook , stirring occasionally , about 3 minutes
pour egg mixture over asparagus and cook , without stirring , until eggs are barely set , 10-12 minutes
transfer to broiler and broil 6 inches from heat until top is browned , about 2 minutes
cut frittata into wedges
sprinkle parsley over salad
serve frittata , salad , and bread
asparagus   leek quiche
preheat oven to 350 degrees with rack in lowest position
cut off woody ends of asparagus then cut in small pieces on the diagonal
cut the white and light green part of the leek in half , then thinly slice
in a large skillet , heat oil over medium heat
add leek and asparagus and season with salt and pepper
cook , stirring occasionally , until asparagus is crisp-tender , about 6-8 minutes
let cool
in a large bowl , whisk together the eggs , half-and-half , 1 / 2 tsp salt , 1 / 4 tsp pepper
place piecrust on rimmed baking sheet
top with asparagus mixture , then pour the egg mixture on top of that
bake until center of quiche is just set , about 50-60 minutes , and rotate the sheet halfway through
let stand 15 minutes before serving
to store , let cool , then refrigerate up to one day
reheat at 350 until warm , about 30 minutes
asparagus   leek soup
coarsely chop leeks
cut asparagus into 1 1 / 2" lengths
set aside
in large saucepan , heat oil over med heat and cook leeks , stirring occasionally , for about 5 minutes
reduce heat and cook for 10 minutes longer or until very soft
stir in lemon rind
cook for 1 minute
add asparagus , stock and 1 cup water
bring to a boil
reduce heat
cover and simmer for 10 minutes until asparagus is tender
remove and set aside 1 cup of the asparagus
in blender , puree remaining soup in batches until very smooth
return soup to pot
reheat over low heat
ladle into bowls
garnish with reserved asparagus
asparagus   mushroom frittata
steam asparagus as directed and set aside
melt 1 tbsp olive oil in pan over med high heat add garlic and saute till almost golden
add mushrooms and continue to saute till mushrooms soften
set aside
combine eggs and milk in med bowl
whisk till well beaten
add salt pepper and tarragon
whisk till well blended
add cheese and whisk till light and fluffy
melt 1 / 2 tb oil and 1 / 2 tbs butter on low / med heat in large pan
add egg mixture
once bottom starts to settle lift up sides of egg and let the uncooked slide under
spread asparagus and mushrooms onto egg
once most of egg has cooked or has started to get a nice light golden brown , invert onto plate and place back into pan to cook other side
about 2-3 minutes
slide onto platter or large dinner plate
slice into 8 "pizza slices" )and serve immediately
asparagus   mushroom salad
snap woody end from asparagus spears , and cut in half on the diagonal
blanch in boiling water for one minute
drain , and plunge into cold water
set aside
place mustard , citrus juice , zest , garlic , pepper and honey in a saucepan over medium high heat
bring to boil , then reduce the heat to low , adding mushrooms , and toss
cool , take off heat
remove mushrooms from sauce with slotted spoon and set aside
return the sauce to heat , bring to boil then reduce the heat and simmer for 3-5 minutes , or until reduce and syrupy
cool slightly
to serve , toss the mushrooms , spinach leaves , red pepper , red onion , and asparagus
plate this salad mix , and drizzle with the citrus sauce
asparagus   mushroom stir fry
wash asparagus well, break off bottoms and cut spears diagonally into 1 1 / 2 inch pieces, in large frying pan , heat oil and butter over medium heat, add asparagus , garlic and ginger, stir fry one minute, add sugar , cover and cook for 1 minute, add mushrooms and stir fry for 2 minutes, remove from heat and stir in soya sauce and sesame oil, sprinkle with toasted sesame seeds and serve immediately
asparagus   potato  5fix
heat the oven to 400
wrap 2 asparagus spears with a slice of prosciutto
place spears on baking sheet
drizzle olive oil on the
roast for 8-10 minutes , until the asparagus is cooked through and the prosciutto becomes crispy
in a small bowl , whisk together the philadelphia cooking cream with the mashed potatoes
microwave on medium setting for 55 seconds
plate the asparagus and drizzle the philadelphia cooking cream / mash potato mixture over the asparagus
serve immediately
asparagus   ricotta strudel  vegetarian or not your choice
pre-heat oven to 375
combine ricotta cheese , parmesan , dill , ham , roasted pepper , green onion , egg white , salt , and pepper in a large bowl
set aside
snap asparagus
cut into 1 / 2 inch pieces
cook , covered , in a small amount of water for about 5 minutes or just till crisp tender
drain
cool under cold water
stir into ricotta mixture
place one sheet of phyllo on a dry towel
spray with pam
place another sheet of phyllo atop
spray with pam
sprinkle with 1 / 4 of the bread crumbs
repeat with remaining sheets and remaining bread crumbs
spray last layer with pam
spoon cheese mixture lenghwise onto half of the top layer of phyllo , leaving about a 1 1 / 2 inch border on all sides
fold in the shor sides over the filling
starting from the longest side , roll up layers jelly roo style
spray a large baking sheet with pam
place strudel , seam side down , on baking sheet
spray with pam
using a sharp knife , score into 12 slices , cutting through top layer only
bake in a 375 oven for 30 minutes or till light brown
let stand for 10 minutes before serving
to serve , cut into slices
asparagus   shrimp noodles
in a wok , heat oil
add shrimp and stir-fry until shrimp are pink
remove shrimp and set aside
add garlic and stir-fry until just beginning to color
add chili paste , stir-fry 30 seconds
add asparagus
stir-fry 3 minutes then put on lid and cook for 4-5 minutes or until asparagus is crisp-tender
stir occasionally to keep asparagus from burning
add water chestnuts and cover until heated through
whisk together soy sauce , ginger and sugar
return shrimp to wok and add soy sauce mixture
heat through
add cornstarch mixture to wok , stirring constantly
add water while stirring until sauce is a satisfactory consistency
add cooked pasta and mix thoroughly
enjoy !
asparagus   tomato salad
blanch asparagus briefly in boiling water on stove top , then plunge into ice cold water to stop them from cooking
chop asparagus into bite sized pieces
in large bowl combine asparagus and tomato
add basil , sea salt and pepper
stir in feta , toss , and refrigerate
before serving , toss with balsamic vinegar
asparagus   tomato salad w yoghurt dressing   6
in a med bowl , combine asparagus , tomatoes & onions, set aside, in a small bowl , whisk together the yoghurt , olive oil , cheese & mustard, add to the veggie mixture & toss till well-coated, to serve: line salad plates w / lettuce leaves & spoon salad on top
asparagus   zucchini crudi
using vegetable peeler or dusty old mandoline , shave the zucchini into long thin ribbons
thinly slice the asparagus on a diagonal
toss the slices together and place the salad in a serving bowl
in a small bowl , combine the oil , the lemon juice , salt & freshly ground pepper to taste
stir to combine and drizzle over the vegetables , tossing to coat
garnish with the pecorino shavings
chill or serve room temperature
preparation time includes 20 minutes hunting for the mandoline
you now speak italian ! cioa !
asparagus   zucchini frittata
preheat the oven to 180c
saut onion and garlic in the olive oil and lemon juice until just softened
layer the vegetables in an ovenproof dish , sprinkling the rosemary and walnuts on top of your first layer of vegetables
combine the eggs , cream , cheese and seasoning and pour over the vegetables
bake for 40 minutes and serve with salad greens
asparagus  n  shrimp with angel hair
cook pasta according to package directions
meanwhile , sprinkle shrimp with salt and pepper flakes
heat 1 tablespoon oil in a large skillet or wok
stir-fry shrimp for 2-3 minutes or until pink
remove with a slotted spoon and keep warm
in the same skillet , stir-fry the asparagus , mushrooms , tomato , garlic and onion in remaining oil for 5 minutes or until vegetables are crisp-tender
add wine or broth , basil , oregano , parsley and thyme
return shrimp to the pan
drain pasta
add to shrimp mixture and toss gently
cook and stir for 1-2 minutes or until heated through
sprinkle with parmesan cheese
asparagus  or broccoli  and fontina cheese soup
melt butter & oil in heavy cooking pot , over med-high heat
saut onions and celery until tender
add garlic and saut ~30 seconds
add flour , stirring constantly for 1 minute , to cook out raw flour taste
add water , broth , and knoor soup base
stir until smooth
bring to a gentle boil
boil for 2 minutes to set the thickening
add diced potatoes , chopped asparagus , salt , and pepper
reduce heat to med-low and simmer for ~25 minutes
puree about of the soup in a blender in small batches
i place batches in an intermediary large pyrex bowl to hold until returning to pot
return blended soup to pot
stir in half-and-half , soy , and cheeses
simmer 5-10 more minutes stirring often , then taste for seasonings
asparagus almondine
place almonds in med skillet and spray with nonstick cooking spray
cook over med-high heat , stirring frequently about 5 minutes till golden
set aside
in a small cup , blend cornstarch into 1 tbsp chicken broth , set aside
add asparagus and remaining chicken broth to the skillet containing the almonds
bring to boil , reduce heat , cover and cook 4 minutes
remonve asparagus carefully to serving plate
cover to keep warm
into the skillet , stir in cornstarch mixture , lemon peel , and pepper
stir continuously for about 1-2 minutes till sauce is slightly thickened
gently pour sauce over asparagus and garnish with additional slivered almonds and fresh lemon wedges
asparagus amandine
in a 10-inch skillet over medium heat , toast almonds until golden , shaking skillet occasionally
remove almonds to a small plate
meanwhile , hold the base of one asparagus stalk firmly and bend the stalk
the end will break where it becomes tough to eat
use that stalk as a guide to cut the remaining stalks
if the asparagus is very thick , you may want to use a vegetable peeler to trim the scales
in same skillet , melt the butter or margarine over medium heat and add the asparagus
cook , uncovered until asparagus in crisp-tender , turning frequently
place asparagus on a serving platter and sprinkle with salt and almonds