formido/recipes-20k huggingface dataset:
art and nancy s italian sausage pita sandwiches
brown the sausage, allow to cool, mix in the cheese, stuff the pita bread halves with the sausage mixture, wrap individually in foil, heat in a 350f oven for 20 minutes
art major easy oven bbq chicken
preheat oven to 375, scatter sliced onion pieces in a casserole dish, place chicken breasts on top of onions, season chicken with garlic powder , pepper , and chili powder, pour bbq sauce over chicken, bake for 30 minutes, top with cheddar cheese, return to oven for 3-5 mins , or until cheese is melted, enjoy !
art smith s goat cheese drop biscuits
preheat your oven to 425f place one 10-inch cast iron pan into the oven while it is preheating
place flour , salt , baking soda and baking powder into a medium-sized bowl
cut in the butter and goat cheese
make a well in the middle of the ingredients and pour in the milk
stir until the mix is moistened , adding an extra tablespoon of milk if needed
remove the hot skillet from the oven and place a tablespoon of butter into it
when the butter has melted , drop 1 / 4 cupfuls of batter into the pan ,
brush the tops of the biscuits with melted butter
bake from 1416 minutes until browned on the top and bottom
remove from the oven and sprinkle with the grated cheese
enjoy warm !
art s chili
brown ground chuck with onions until completely brown and cooked, add all other ingredients, stir well and simmer for about 20-30 minutes until heated through
art s french bread  not bread machine
pour the yogurt into a fairly large pan and add the hot water
put 1 tbs yeast on one side of the bowl and 1 tbs on the other
do the same with salt and sugar
do not stir this mixture
let set until a scummy surface is formed
then add 2 cups flour and stir
add 2 more cups flour and continue mixing
slowly add 2 more cups flour or slightly more until the dough becomes real pasty
flour a bread board and knead the dough
continue to knead until the dough becomes somewhat stiff
place the dough in the bowl and let rise 1 hour , then punch it down and knead it again
let it rise again , then cut into 3-4 loaves and form into loaf shape
spread a light film of butter on foil or a baking sheet and sprinkle corn meal over the film of butter
place the loaves on the foil 1-2" apart
mix egg white with a little water and a pinch of salt and paint the loaves with this mixture
score the loaves
bake on middle rack of oven at 375 30-40 minute if the loaf sounds hollow when tapped with your finger , it's done
3-4 loaves
art s funky grilled cheese
spread one side of each slice of bread with 1 / 2 tablespoon of butter
layer bottom slice of bread with swiss cheese , tomatoes , sliced onion , and banana peppers
top with american cheese and top slice of bread
melt remaining 1 tablespoon of butter in a frying pan over low-medium heat
add sandwich , cooking on medium until bottom bread is crispy and you can see the butter on the top slice of bread begin to melt
flip with a spatula and grill until cheese melts
art s roast beef   anderson  indiana  copycat
bake roast in 350 degree oven until done
put water , sauce , onion , green pepper and spices in crockpot and allow them to cook on low while beef is baking
when beef is done , slice and put in crockpot with sauce
let beef cook in sauce for 2 hours
serve on french bread
artery cloging cheese sauce
if you have time , put the milk in a heavy pan and heat along with the nutmeg , pepper , cardamoms , bay leaf and onion
boil and turn off the heat
steep for at least 2 hours , the longer the better
take a heavy based pan and melt the butter
stir in the flour and "cook" it for about 2 minutes on a low heat
remove from the heat and let it cool slightly
strain the milk and whisk it into the roux
place back on the heat and bring it to the boil
lower the heat and add double cream
homogenize and add cheese
stir until the cheese has melted
can be frozen , chilled , reheated , microwaved , whatever !
arthur treacher s fish
dip moistened fish pieces evenly but lightly in the flour
dust off any excess flour and allow pieces to air dry on waxed paper , about 5 minutes
whip the pancake mix with the club soda to the consistency of buttermilk-- pourable , but not too thin and not too thick
beat in the onion powder and seasoned salt
dip floured fillets into batter and drop into 425f oil in heavy saucepan using meat thermometer
brown about 4 minutes per side
arrange on cookie sheet in 325f oven until all pieces have been fried
artic circle sauce clone
mix together above ingredients
artichoke   cheese casserole
place artichokes on bottom of a greased 8x8 pan, top with grated cheese, pour beaten eggs over cheese, bake at 350 degrees for 45 minutes , serve
artichoke   cheese dip
mix ingredients together, bake in a glass pie dish at 350 degrees for 20-30 minutes, serve with broken up french bread or wheat thins
artichoke   cheese strudel
melt 1 / 4 cup butter in a skillet and saute the onions until soft do not brown
add garlic , stir
beat cream cheese and the cottage cheese until well mixed
beat in eggs one at a time
add garlic salt , parsley , tarragon & pepper
beat to mix well
add onions and any left over butter drippings
add artichokes , parmesan & cracker crumbs , stir
lay out the filo sheets & brush with melted butter , stack 5 sheets
put 1 / 3 mix on one end of each stack & roll up tucking edges of sheets around the filling
using a very sharp knife cut each roll into 10 pieces
if you are going to freeze the rolls leave the cut pieces together still forming the roll , wrap in plastic wrap and then foil & freeze
defrost before baking
when you are ready to bake them preheat oven to 350f separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet bake for 20-30 minutes or until nicely browned serve warm
artichoke   garlic linguine
cook linguine according to the package directions
drain
while the linguine is cooking , chop the artichoke hearts into small pieces
the oil the artichoke hearts are packed in should be poured into a large saucepan
heat over medium heat
add garlic and cook for 2 minutes , stirring constantly
add basil , oregano , and thyme
add linguine and heat through , stirring frequently to prevent it from sticking
if the pasta seems a little too dry , drizzle a little extra virgin olive oil over it and toss
fold in the tomatoes and diced artichoke hearts
make sure the artichoke hearts and tomatoes are at room temperature so they don't cool the pasta
artichoke   spinach dip  no mayo
preheat oven to 350 degrees, mix all ingredients together until well mixed, spoon into greased 1 1 / 2 quart casserole, bake 25-30 minutes until hot
artichoke   black olive baked chicken
preheat oven to 350f
place chicken breasts in a 9x13 casserole dish and spread olives and artichoke hearts all over and around the chicken breasts
pour the chicken broth over all
sprinkle with tarragon
bake for 1 hour
artichoke   cannellini bean dip
preheat oven to 180c
place bagel slices , in a single layer , on 2 baking trays
drizzle evenly with 1 tbs of the oil
bake in oven , swapping trays halfway through cooking , for 8 minutes or until golden brown and crisp
meanwhile , place the cannellini beans , artichokes , shallot and 1 tbs of remaining oil in the bowl of a food processor and process until almost smooth
taste and season with salt and pepper
transfer to a bowl and drizzle with the remaining oil
serve with bagel crisps
artichoke   onion frittata
preheat grill on medium-high
heat oil in a 20cm-diameter non-stick frying pan over medium heat
add onion and cook , stirring occasionally , for 5-6 minutes or until golden brown
add artichokes and cook for 2 minutes or until heated through
kids' task: meanwhile , place the eggs in a jug
add the garlic and whisk until combined
season with salt and pepper
pour the egg mixture over the artichoke mixture
reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre
cook under preheated grill for a further 2 minutes or until golden brown and just set
remove from grill
turn onto a chopping board
cut frittata into 8 wedges
place on a serving platter and sprinkle with parsley to serve
artichoke   rice salad
cook rice in the chicken stock according to directions on box & cool, chop artichoke hearts to bite size, add artichokes , green onions , parsley , tomatoes and parmesan to rice, mix together mayonnaise & marinade and blend into rice mixture, season w / salt & pepper
artichoke   shrimp casserole w  a scandinavian twist
heat oven to 350
cook linguine
drain
mix cream cheese , green onions , dill , lemon juice , worcestershire sauce , & artichoke hearts
add enough milk needed to make a sauce
mix linguine , shrimp , and sauce together in an 11x7 pan
cover and bake for 20 minutes
artichoke   spinach bruschetta
in a large bowl , combine the first seven ingredients
cut baguette into 30 slices
top with artichoke mixture
place on ungreased baking sheets
broil 3-4 inches from from the heat for 3-4 minutes or until edges are lightly browned
artichoke   spinach dip
mix all ingredients in bowl
let dip sit in refrigerator overnight to meld flavors
to serve: slice top off a loaf of round bread and hollow out , leaving a 1-inch shell
spoon dip into bread "bowl"
serve with thinly sliced baguettes
remove and discard any tough artichoke leaves when chopping
i'm estimating the servings
artichoke   spinach dip from j  baldwin s
pre-heat oven 350
place artichoke hearts in food processor
place cleaned chopped spinach leaves to the artichokes hearts
combine remaining ingredients up until the tomato's and pulse to a rough chop , do not puree !
place dip into ovenproof gratin dish and bake for about 15 minutes
remove from oven , top with tomato
serve with assortment of bagels chips , homemade pizza crisp , tortilla chips etc
artichoke   turkey country salad
in small bowl stir together reserved marinade , vinegar and pepper, in large bowl toss together all remaining ingredients, add half of marinade mixture, toss to coat, serve with remaining marinade mixture
artichoke   white bean soup
puree artichoke hearts and beans in the food processor, heat the oil over medium heat in a small saucepan, add the garlic and saute, add the artichoke / bean puree and the broth and heat through, season with salt and pepper, garnish with mint and croutons
artichoke   cranberry stuffing
trim stems and
place stem-down in a deep saucepan or pot with 3 inches boiling water
boil gently , covered , for 25 to 40 minutes or until a center petal pulls out easily
drain upside-down on rack and cool
remove outer petals from artichokes
save to enjoy as an appetizer or snack
remove center petals and fuzzy centers of artichokes
trim out hearts
chop hearts and place in a large bowl
set aside
steam carrots and onions for 8 to 10 minutes , or until carrots are nearly tender
add steamed vegetables to artichokes
stir in bread crumbs , cranberries , thyme , and allspice
toss until well combined
sprinkle orange juice over mixture to moisten stuffing as desired
toss well
season with pepper
use to stuff a 12- to 15-pound turkey , a large roasting chicken , or other poultry
bake at 350f , any remaining stuffing in a lightly greased baking dish , covered , during the last 30 to 40 minutes of roasting
artichoke   rice  salad
prepare rice-a-roni as directed except omit butter, cool rice-a-roni to room temperature, combine marinade , curry powder , and mayonaise, add marinade to rice-a-roni, add all other ingredients, toss to combine and refrigerate for several hours or overnight
artichoke   spinach dip
preheat oven to 350f
in a bowl combine artichoke hearts , spinach , mayonnaise , garlic , parmesan and 2 cups monterey jack , stirring until combined well
transfer to a 1-quart baking dish and sprinkle with remaining 1 / 2 cup monterey jack
bake dip in middle of oven until cheese is melted , about 15-17 minutes
serve dip warm with crackers
artichoke ale dip
thoroughly blend all ingredients together in blender or food processor, pour into a 2-quart baking dish, bake at 350f about 30 minutes until bubbly and golden
artichoke and asparagus salad
drain and chill artichokes, break off tough ends of asparagus and cut into 3 inch pieces, cook in lightly salted water until bright green and tender, be careful not to overcook, remove asparagus from the water reserving 2 tablespoons of asparagus water, drain asparagus well on paper towel and chill, right before serving, whip cream and fold in mayo, add chilled asparagus water to taste, chop egg and add to cream mixture, pour dressing over asparagus, add artichoke hearts and mix gently
artichoke and bacon dip
combine artichoke hearts , mayonnaise , lemon juice , bacon and onion in a bowl, mix well, chill , covered , until serving time, serve with crackers, this dip may instead be baked at 350f for 20 minutes if desired
artichoke and basil dip
process everything till smooth - you can leave it a bit chunky if you prefer, serve with pita bread
artichoke and basil hero sandwich
to make the basil / parmesan mixture: in a blender or food processor bowl combine fresh basil , parmesan cheese , capers , wine vinegar , mustard and garlic cloves
process until almost smooth
cover and refrigerate for 8-24 hours
cut the bread in half lengthwise
hollow out each half
spread the prepared basil mixture over each bread half , then layer artichoke hearts then provolone cheese , tomato then top with spinach
cover with the bread top
cut the sandwich crosswise into about 6-8 pieces
artichoke and bean salad
place artichoke hearts , green beans , pimientos , onion , garlic , celery , and tomatoes in a bowl and mix well
whisk together olive oil , vinegar , splenda , seasoned salt , pepper and celery seed
mix vinaigrette with salad
cover salad and chill 4-6 hours before serving to allow time for flavors to meld
artichoke and broccoli frittata   crustless quiche
preheat oven to 350f
chop the artichoke hearts coarsely
heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame
add onions and cook until they are translucent
add garlic and broccoli
saute until the onions have begun to brown and the broccoli is cooked through but still crisp
remove from heat
in a large bowl , combine eggs , herbs and spices and milk
whisk until well beaten
add parmesan , breadcrumbs , artichokes , and half of the cheddar cheese
stir gently
pour mixture over the broccoli and onions
sprinkle remaining cup of cheddar cheese over the top of the eggs - do not stir
bake for 30 minutes or until firm
place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned
serve hot or at room temperature
leftovers can be successfully reheated in oven , microwave or toaster oven
serves 10
artichoke and cannellini bean dip
place artichoke hearts in a food processor with beans , parmesan and parsley , and process to combine
slowly add oil through the feed tube and continue to process until smooth
drizzle with extra oil
artichoke and cheese dip
let the cheeses and butter reach room temperature , then cream together, add the sour cream and mix, add drained and chopped artichoke hearts , mixing well, cut a large circle in the top of the loaf, scoop bread from the inside and discard, pour mixture into bread, cover with the top of loaf and wrap with heavy foil, bake for 1 hour and 15 minutes at 350f degrees, serve hot
artichoke and chicken bake
preheat oven to 375
spray an 11x7 inch baking dish with pam
salt and pepper the chicken breast halves and place in the dish
in a bowl , combine the artichoke hearts , parmesan cheese , mayonnaise and garlic powder
mix well
spread artichoke mixture over chicken breasts
bake , uncovered , 30-35 minutes or until chicken juices run clear
artichoke and chicken casserole
preheat oven to 350 degrees , spray 13 x 9 in baking dish with pam
heat pan over medium heat , add olive oil and cubed / seasoned chicken , cook halfway
meanwhile , mix soup , water , mayonnaise and rice
add artichokes and chicken , fold in cheese saving about 3 / 4 cup for topping
spread in bottom of 13 x 9 inch pan , add rest of cheese for topping
bake at 350 for 20 minutes , remove and top with bacon bits , bake for another 15 minutes
artichoke and corn salsa
remove husk and silk from corn and cook in boiling water for 3 minutes
cool and then slice off kernels
combine corn with diced artichokes and rest of ingredients
cover and chill for several hours
to prepare artichokes for hearts: rinse 6 artichokes
cut off base of stem and top third of the leaves and discard
trim
steam artichokes on rack in a large pot of boiling water for 30-40 minutes or until center pulls out easily or boil artichokes with a piece of lemon and a clove of garlic for 30-40 minutes
carefully lift artichokes out of pot and tun upside down to drain and cool
push thumbs into center of artichoke and push leaves back
with a spoon scrape out fuzzy center
pull off the leaves for dippers and dice heart
artichoke and crab dip
mix together everything but the bread, warm in microwave and serve in hollowed bread bowl
artichoke and crab toasts
preheat oven to 375f degrees
chop artichokes
combine arichokes with crab , mayonnaise , onions , and cheese
split each english muffin in half , and spread the mixture on the cut side of the split muffins
cut each of the muffin halves into quarters
arrange the muffin triangles on a baking sheet
bake for 12 minutes , or until golden brown
serve hot
artichoke and fennel caponata
heat oil in a large non stick skillet over medium-high heat
add onions , celery , fennel and garlic
saute 5 minutes or until tender
stir in raisins and next 8 ingredients
bring to a simmer and cook over medium-low heat 5 minutes or until liquid is almost evaporated
sprinkle with parsley and serve chilled or at room temperature
artichoke and fennel salad
trim the feathery tops from the fennel bulbs , reserving several for garnish , and trim the stalks to the point where they meet the bulb , reserving them for another use
quarter the bulbs , discarding the core , and slice the quarters thin crosswise
in a large
bowl combine the fennel , the artichoke hearts , the tomatoes , and the olives
in a bowl whisk together the anchovy paste , the oil , the lemon juice , the organo , and the thyme
toss the fennel mixture with the dressing , season it with the pepper and salt , and
garnish the salad with the reserved fennel tops
serves 6
artichoke and garbanzo bean dip   sandra lee
in the work bowl of a food processor , combine beans and artichoke hearts
pulse until finely chopped
add italian dressing mix
pulse to combine
with the food processor running , add olive oil in a slow , steady stream
add lemon juice and pulse until desired consistency is reached
serve with french bread rounds , cherry tomatoes , carrot sticks and asparagus spears , if desired
or you can just serve with pita chips or crackers
artichoke and garbanzo bean salad
in a large bowl , mix together garlic , lemon juice , oregano and pepper, add other ingredients, chill for several hours, serve at room temperature
artichoke and garbanzo stew
set a 4-to 6 quart pot over medium high heat, add oil , onion and salt, stir often until onion becomes translucent , about 3 minutes, add garlic and chile flakes, stir until garlic softens , 1 to 2 minutes, add carrots , tomatoes , artichoke hearts , garbanzos , and broth, bring to a boil , then reduce heat, cover and simmer until carrots are tender when pierced , about 15 minutes, season with sage , lemon juice , salt and pepper to taste, for vegan / vegetarian do not use the chicken broth option
artichoke and garlic dip
preheat oven to 350f
at the top of the loaf , cut a round section and hollow out the bread ,
in a food processor , add the mayo , grated parmesan , drained artichokes and garlic cloves
process until it resembles large flake oatmeal or to your liking
fill the hollowed out bread and replace the round cut out section
wrap in aluminium foil and bake in the oven for about 40 minutes
i cut up a bagette for dipping and serve them around the hot garlic dip
artichoke and goat cheese calzette
preheat oven to 400, spray a cookie sheet with cooking spray and set aside, combine all cheeses , garlic and parsley in food processor, process a few times , in order to combine, add the artichoke hearts and process only until they are chopped, you can pour into a bowl and add salt and pepper and dill, taste and adjust seasonings if necessary, place a generous amount of filling in the center of each won-ton wrapper, fold in half, slightly dampen inside edges with water in order to seal using a fork, place on the cookie sheet and brush tops of calzettes with olive oil, bake 15-20 minutes
artichoke and green bean casserole
mix all ingredients together, bake in casserole dish at 350 degrees for 30 minutes
artichoke and green olive dip
drain artichoke hearts and rinse in cool water
pat them dry with paper towels and place in a food processor with olive oil , lemon juice and garlic
puree until smooth , 2 to 3 minutes
transfer to a bowl and stir in green olives
season with pepper to taste
chill at least 2 hours
before serving , stir in the chopped parsley
artichoke and ham strata
arrange muffin pieces , crust sides down , in an 8-inch square baking dish coated with cooking spray
drizzle with butter
arrange ham and next 4 ingredients over muffin pieces
combine nutmeg and remaining ingredients in a bowl
stir well with a whisk
pour over muffin mixture
cover
chill 8 hours or overnight
bake in oven preheated to 375 for 50-55 minutes , or until set
let it rest for 10 minutes and serve warm
artichoke and hearts of palm salad
combine all ingredients in a nonreactive large mixing bowl, cover& chill overnight
artichoke and jack dip with pita chips
heat oven to 375f in small bowl stir together butter and taco seasoning mix
cut each pita into 6 wedges
separate each wedge in half
brush both sides of each pita wedge with butter mixture
place pita wedges , not overlapping , on 15x10x1-inch jelly roll pan
bake 8 minutes
remove from oven
turn each wedge over
continue baking for 2 to 5 minutes or until wedges are golden brown and crisp
meanwhile , in large mixer bowl beat mayonnaise , cream cheese , garlic salt and hot pepper sauce on medium speed , scraping bowl often , until smooth
by hand , stir in 1 1 / 2 cups cheese and artichoke hearts
spread artichoke mixture in 9-inch pie pan
sprinkle with tomato , onions and remaining cheese
bake for 12 to 15 minutes or until heated through
serve with pita chips
artichoke and lamb shanks crock pot dinner
in a 4 1 / 2 quart , or larger , electric crock pot , combine onion , bell pepper , celery , artichoke hearts , and olives
rinse shanks and pat dry
sprinkle all over with pepper
place shanks in pot on top of vegetables
add tomatoes with juice , add vinegar
cover pot and cook until lamb is very tender
about 6-7 hours on low , less time on high
remove shanks to a bowl and keep warm
skim and discard fat from cooking liquid turn crock pot to high
mix cornstarch with 1 1 / 2 tablespoons water and pour into crock pot
stir often until sauce bubbles
spoon sauce and vegetables over lamb
garnish with parsley
artichoke and mushroom italian  style
butter a shallow baking dish, then sprinkle the dish with the 3 tblsp, of white wine, arrange the mushroom caps and artichoke hearts alternately in the dish, sprinkle with crumbled bacon, combine sliced stems , tomato sauce , and pine nuts , mixing all this well, pour over the vegetables, lastly , sprinkle with the parsley and the cheese, bake in a preheated oven at 350 for 30 min