formido/recipes-20k huggingface dataset:
adult chocolate smoothie
blend all ingredients until smooth
adult fruit salad    alcoholic  martinique    caribbean
place the prepared fruit in a large bowl & sprinkle the rum over it, cover with aluminum foil & refrigerate for 1 hour before serving
adult fruit salsa
stir together mango , strawberries , kiwi , jalapeno , mint & rum in a glass bowl
refrigerate 1-3 hrs , stirring 1-2 times
adult hot chocolate
pour schnapps into warm mug, add hot chocolate, top with whipped cream if desired
adult mint hot chocolate  christmas nightcap
bring milk to a simmer over medium heat, add chocolate chips and stir constantly till blended, remove from heat and add the syrup, add liquor and stir, serve in festive mugs and enjoy !
adult orange dreamsicle
in blender , add orange juice , sherbet , non dairy creamer , ice cream , ice , vanilla extract , liqueur and blend on high until smooth
serve immediately
adult orange splash
pour all ingredients over ice in a shaker or large glass, shake vigorously, rim a glass with sugar and serve on the rocks, garnish with and orange slice
adult popcorn
combine parmesan , salt , cayenne , cumin& thyme
this is best done in the processor with the blade , process for 3 minutes so the mix is very fine
pop the corn
toss with the butter
toss with the cheese mix
best served now but may be prepared up to 4 hours in advance and served at room temperature
adult root beer float
pour vanilla flavored run a a tall glass filled with ice , add root beer and enjoy !
adult root beer floats
fill glass with ice, pour in root beer, add vanilla ice cream, top with bourbon, stir and enjoy !
adult strawberry pineapple punch cocktail
muddle fruit, pour over ice with other ingredients, shake vigorously, garnish with fruit
adult s cherry vanilla limeade
half fill a high ball glass with ice , add first 3 ingredients and stir to mix , top up with a generous splash lemonade & place the vanill bean in the drink to serve
advance planning turkey gravy
preheat oven to 400 degrees
arrange the turkey wings in a single layer in a large roasting pan
roast until wings are browned , about 11 / 4 hours
transfer the wings to a 5- to 6-quart pot along with the carrot , celery , onions and 6 cups of chicken broth
refrigerate the remaining 2 cups of broth
deglaze the roasting pan with about 1 cup of hot water , scraping and stirring to release and dissolve all the cooked-on juices
add this pan juice to the pot along with the thyme
bring to a boil , reduce heat and simmer uncovered for 11 / 2 hours
transfer the wings to a cutting board , remove the skin and bones and save the meat for another use
strain the broth into a 3-quart saucepan
use a wooden spoon to press as much liquid as possible from the vegetables
discard vegetables
skim excess fat and discard
bring the broth to a gentle boil
in a separate bowl whisk flour into the 2 cups chilled broth until well-blended
whisk flour mixture into the boiling broth
bring the gravy back to a boil and cook until thickened about 3 to 4 minutes
stir in butter and pepper
taste and add salt if necessary
serve immediately or freeze up to 6 months
makes 7 to 8 cups
advantium   baked grouper with creole sauce
place fillets in a 3-quart oblong baking dish
combine tomato sauce , wine , sugar , basil , thyme , salt , oregano and pepper
blend well and pour over fish
place dish on non-stick metal tray
cook for 12 to 14 minutes at u=med lo , l=lo or until fish flakes easily when tested with a fork
sprinkle with onions before serving
adventurous spirit lemon infused rice
in sauce pan combine the rice , water , salt and lemongrass stalks
cover , bring to boil , and simmer until done , approximately 25 minutes
remove lemongrass stalks , add the verbena leaves , fluff rice with fork to distribute the essence and transfer to serving platter
garnish rice with a lemon verbena leaf is desired
serve hot
advieh
whizz the rose petals in the spice grinder until they become a fine powder, mix all ingredients together, store in a sealed , airtight jar, before use , shake the jar to blend contents, enjoy this unique blend in vegetable stews and pulse dishes
advieh   persian spice mix
combine all ingredients and store in an air-tight container
advocaat
beat eggs w / sugar & vanilla till light & fluffy
put egg mixture in the top of a double boiler & add brandy very slowly , stirring constantly w / a wire whisk till fully incorporated
remove from heat & allow to cool
to serve: serve in glasses or goblets w / a dollop of whipped cream & a little grated nutmeg on top
advocaat  german eierlikor
beat the egg yolks , salt and sugar until thickened and lemony in color
slowly trickle in the brandy , while still beating
pour the mixture into a saucepan and warm over a low heat , continuously whisking
do not boil
the advocaat is ready when it coats the back of a spoon
remove from heat and whisk in the vanilla extract
let cool
serve immediately , or cover & refrigerate until serving time
serve advocaat in a wide brimmed cocktail glass , with whipped cream and dust with cocoa powder
or , fold some whipped cream through the advocaat to create a decadent dessert called tokkelroom
adzhika  georgian style hot pepper relish
in a food processor , grind the garlic for 1 second
coarsely chop the celery , hot peppers and red bell pepper and add them to the garlic
pulse again
add the chopped herbs and pulse to a medium coarseness
transfer the mixture to a bowl and stir in the vinegar and salt
cover and let stand overnight before packing into jars
refrigerated the sauce will keep for 3 weeks
this relish tastes best when allowed to sit for 3 days before serving
adzuki and squash soup
prepare beans according to package directions
remove seeds from squash , remove peel and cut flesh into 1" cubes
place squash and remaining ingredients in a large soup pot
bring to a boil , reduce heat and simmer until vegetables are tender , about one hour
in a small bowl , mix miso and 1 / 4 cup broth until miso is dissolved
stir miso mixture into soup
do not boil soup after adding miso
serve immediately
adzuki bean bake
heat oil in large saucepan with a tiny bit of water , so you are water sauteing really-not frying in the normal sense of the word
gently water saute onions and garlic for 3 minutes , stirring occasionally
add squash , carrot and celery , cook with onion and garlic for 2 minutes-stirring regularly
pour just boiled water over the vegetable mix and stir in the bouillon powder
bring to a boil , then reduce the heat and simmer for 10 minutes
preheat oven 390f
stir the sliced leek and adzuki beans into the veggie mix
return to a simmer and cook for 5 minutes , stirring occasionally
add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking , stirring
remove from the heat and transfer to a 3 3 / 4 cup ovenproof dish
arrange slices of the sweet potato on top of the bean and veggie mix
brush with a little oil and bake for about 30 minutes until the potato is soft
adzuki bean brownies  gluten free  vegan  macrobiotic
soak adzuki beans for at least 2 hours or up to overnight
drain water and replace with fresh water
place on stove and bring to a boil
turn off the heat and drain water
add water that is 3 times the amount of beans
heat and bring to a boil again
reduce heat , place a lid , slightly tilted , and cook until beans are tender for about 45 60 minutes
if you have a pressure cooker , cook for 10 12 minutes under pressure
drain water through a colander
preheat the oven to 350f / 180c degrees
in a small bowl , place chia seeds and 6 tbsp of water
leave it for at least 15 minutes
this chia seed gel can be used in place of eggs
in a food processor , place the adzuki beans , chia seed gel , sugar , cocoa powder , apple sauce , vanilla and salt and mix well
transfer the brownie mixture to a bowl
mix in walnuts
transfer to an oiled 8-inch square pan and bake for 45 minutes
cool the brownies
dust powdered sugar on top and slice
infuse love and serve !
adzuki bean soup
boil the adzuki beans until they are slightly soft
drain the water and rinse the beans , place them back in a large pot
chop up the carrots , celery , and onions , and place them in the pot with the beans
add the rest of the ingredients , except the sherry
mix the ingredients
cover and bring to a boil
reduce heat and cook just under a boil for 2 to 3 hours
before serving , add the sherry and stir
i like a particularly thick , "stew like" soup
if you want a thinner soup , just add more water !
also , i tend to add my spices liberally- just season to taste !
the pork is mainly to give flavour , so get something with a little fat on it !
you can substitute with other beans , but the cooking time may vary
adzuki bean stew
rinse the beans after draining them from the soaking water then put them in a saucepan
cover with water and then bring to a boil
reduce the heat and then simmer , partially covered , for 30 to 35 minutes
when you're done , the beans should still be somewhat hard
add all of the other ingredients except for the broccoli and cilantro and cook for 10 minutes
next , add the broccoli and cilantro and then simmer for about 5 minutes , or until the broccoli is tender
to serve , spoon into bowls topped with a spoonful of natural yogurt , if desired
soaking the beans overnight is crucial to this recipe as it greatly shortens the cooking time of the beans
adzuki bean stew with okra
heat olive oil and add the onions and ginger, cook for 5 minutes or until softened, add oregano , cayenne and cinnamon, stir and cook for 1 minute, add beans , braggs , broth and okra, bring to a boil and simmer for 10 minutes, serve over brown rice
adzuki bean taco burrito filling
soak beans overnight in 4 cups water, drain and rinse, in a large pot , sautee onions and garlic in oil, add beans and 2-4 cups of water, bring to a simmer, add bouillon and bay leaf, cook 1 hour , adding more water if necessary, add taco seasoning and crushed red pepper, cook an additional 30 minutes or until water is reduced, remove bay leaf, mash or blend about half the beans until the texture is similar to taco meat, taste and stir in more seasonings if desired
adzuki aduki red bean cupcakes
put the adzuki beans in a food processor fitted with a sharp blade , and do a rough chop a few times
add the sugar , oil , and egg whites and pulse until they are blended together with no sugar clumps or bean pieces sticking out
sift the flour , baking powder , cocoa powder , and salt together in a bowl , then pour this mixture into the food processor , and mix until a complete batter is formed
add enough milk to the mixture to loosen it up enough to be pourable
pour the batter into lined texas muffin or regular muffin tins
bake at 350f for 20-25 minutes or until slightly browned on top
let cool for at least 45 minutes , or no longer warm , before adding frosting
i'd recommend my matcha green tea frosting , a good vanilla buttercream , or better yet an adzuki frosting !
aeblegrod    danish applesauce
in a large saucepan , cook apples with water for about 15 minutes or until just tender , stirring occasionally , then stir in the wine
remove from heat & mash until lumpy but not yet smooth
add sugar , to taste , then chill before serving
aeblekage   danish applecake
cream butter , add sugar and cream well together, add slightly beaten egg yolks and lemon rind, mix dry ingredients together and add alternately with milk and vanilla, pour into large deep pie dish or greased and floured cake pan, place apple section on mixture and press in slightly, sprinkle with cinnamon, bake three-quarters of an hour at 350 degree oven, when almost done cover with lid so apples will cook through, meanwhile beat the two egg whites and one-half cup sugar until very stiff, return to oven and bake 10 minutes longer or until top is quite brown
aeblekage    danish apple cake
preheat oven to 450 degrees f , then butter a 1 1 / 2-quart ovenproof dish
in a bowl , combine applesauce , sugar & vanilla extract
in the prepared baking dish , lay down alternate layers of breadcrumbs & applesauce , ending with breadcrumbs
pour melted margarine over the top & bake 25-30 minutes or until golden brown
top with dollops of whipped cream & serve hot
aebleskiver
sift together flour , sugar , salt , and baking soda
add buttermilk and egg yolks
stir together until a batter forms
in a separate large glass or metal mixing bowl , beat the egg whites until foamy until soft peaks form
lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
fold the egg whites into the prepared batter
place an aebleskiver pan over medium heat
prepare each cup with cooking spray
pour the batter into each cup to about 2 / 3 full
put a dollop of jam or jelly in the center of each and top with a little more batter
cook until golden brown on each side , 1 to 2 minutes per side
use a toothpick to flip them
serve with a heavy dusting of powdered sugar
aebleskiver  danish pancake balls
sift flour with salt , baking powder , granulated sugar , and cardamom in medium-size bowl
combine egg , milk , and 2 tablespoons of butter in small bowl
add wet mixture to dry combination and stir until blended and smooth
brush entire cooking surface generously with salad oil
continue to heat just until oil smokes , then remove from heat and let cool completely
wipe clean and your ebelskiver is ready for use
if your old ebelskiver seems to stick , wash its cooking surface in soapy water
then season as directed above
place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles
brush each cup lightly with some of the remaining butter
fill each cup approximately 2 / 3 full with batter
about 30 seconds later , a thin shell forms on the bottom of each pancake ball
coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up
continue to rotate each pancake ball about every 30 seconds as the shell begins to set , pulling up the baked shell to let remaining batter flow out into cup
after about four turns , the ball should be almost formed and you can turn it upside down to seal
continue baking , rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean
using skewer , lift balls from pan when baked
repeat with remaining batter
serve immediately , or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray
dust with powdered sugar
break each ball in half , fill with jam , and eat out-of-hand
aebleskiver  round  filled danish pancakes
beat egg whites until stiff
set aside
beat egg yolks and buttermilk together
sift dry ingredients together and add to liquid mixture
add the melted butter and mix together until smooth
fold in beaten egg whites
fill pan cups about 1 / 4 full of oil and heat
fill pan cups with batter
if you are adding jam , jelly , or applesauce to the middle add it now , only about a 1 / 4 teaspoons
bake until the edges are bubbly
turn and continue turning until evenly browned and toothpick inserted into center comes out clean
aebleskiver poffertjes
combine flours , salt , yeast , sugar and nutmeg in a large bowl
stir with a whisk to combine
add milk and egg and stir to make a smooth batter
cover bowl with a towel and let rise in a warm place for about an hour until bubbly and somewhat risen
stir down batter and heat an aebleskiver pan
spray with non-stick spray or melt margarine or butter in the indentations
fill the indentations with batter
place 1 / 2 teaspoon of jam on batter
let cook for about 2 minutes until bubble start to form around the edge
flip over with a skewer
cook for an additional minute or so until done
garnish with powdered sugar to serve
aebleskivers  danish pancakes
beat the 2 egg whites in medium-sized bowl until stiff , but not dry
reserve
combine 2 egg yolks , buttermilk , flour , sugar , baking powder , baking soda , salt , cardamom , vanilla , and melted butter in a different bowl , mix until smooth
fold in the beaten egg whites
pour about 3 / 4 teaspoon oil into each round of an aebleskiver pan and heat over medium-high heat on top of stove
add a heaping tablespoon of the batter , or enough to fill each round about three quarters full
when bubbly around the edges , turn each round upside down with chopsticks or a fork
continue cooking , turning frequently , until rounds are golden on all sides and done in the middle , about 5 minutes
remove each cake as it is done and drain on paper towels
keep warm and in an oven at 200 degrees until all the rounds are cooked
sprinkle with powdered sugar and serve with apple syrup
aeden s apple spice almond cookies  scd
in a bowl mix together almond flour , cinnamon , nutmeg , baking soda and salt , set aside
peel and finely grate the apple
wrap the pulp in a paper towel and squeeze out the juice
put the pulp in the bowl with the flour mix and discard the juice
add the egg , butter and honey to the flour , mix well
butter the cookie sheets and drop the dough in small mounds , 8 per cookie sheet
place in oven preheated at 350 degrees f
for 10 minute or until edges are browned and center is still light in color
after baking place cookie tray in freezer for 5 minutes before removing the cookies
cookies must be removed very carefully and placed single layered between sheets of wax paper
cookies will be very flat and fragile
once cooled keep in air tight container
makes 18
aegean beans
1, slice beans into bite-size pieces, 2, microwave 6 minutes, 3, chop tomatoes, 4, dice onions, 4, crumble cheese and mix with oil and lemon juice, 5, toss all ingredients together, 6, salt and pepper to taste
aegean chicken
cut each chicken breast into 2 to 3 pieces
pound the chicken about 1 / 4 inch thick between sheets of waxed paper with a meat mallet
coat the chicken with a mixture of the flour , 1 / 2 teaspoon salt and 1 / 4 teaspoon pepper
drain the artichokes , reserving the marinade
heat the reserved marinade and olive oil in a saute pan over medium heat
brown the chicken lightly in the olive oil mixture in the pan
spoon the chicken into a 9x13-inch baking dish , reserving the pan drippings
add the butter to the reserved drippings
heat until the butter melts
stir in the mushrooms
saute for 3 minutes
remove the mushrooms to a bowl
add the undrained tomatoes , garlic , 1 teaspoon salt , oregano , basil and 1 / 4 teaspoon pepper to the saute pan
simmer for 10 minutes , stirring occasionally
pour the tomato mixture over the chicken
drizzle with the sherry
bake at 350 degrees for 15 minutes
add the artichokes and olives to the mushrooms and mix gently
add the artichoke mixture to the chicken mixture and mix well
bake for 10 minutes longer or until bubbly
spoon over hot cooked pasta or rice
may be prepared in advance and stored , covered , in the refrigerator
bring to room temperature and bake as directed
aegean eggplant  aubergine   tomato orzo casserole
spread orzo in bottom of 13-inch x 9-inch pan coated with olive oil flavored cooking spray
lightly coat both sides eggplant slices with cooking spray and saut in batches over medium heat in a large skillet until lightly browned on both sides
set aside
meanwhile , dust tomato slices with flour and , in a separate pan , fry in batches in 1 / 4 inch oil until lightly browned on both sides
set aside
re-spray skillet you cooked eggplant in and saut onion slices with garlic until soft and golden
spread half the tomatoes in a layer over the orzo , then half the onion-garlic mixture , then half the eggplant slices
repeat layers
make sauce: melt butter and blend in flour until smooth
add bouillon slowly , stirring constantly , until thickened
add cream , oregano and cinnamon
simmer very gently for about 1 minute
pour sauce over casserole
sprinkle casserole with the parmesan cheese and scatter chopped olives over the top
bake at 400f about 15 minutes until top is crispy brown
aegean lamb with orzo
trim fat from lamb
place lamb in an electric slow cooker , and sprinkle with oregano , rind , and 1 / 4 teaspoon salt
pour in juice
top lamb with spinach
cover with lid
cook on high heat for 1 hour
reduce heat setting to low
cook 7 hours
remove spinach and lamb from slow cooker , reserving cooking liquid
cool
remove meat from bones
discard bones , fat , and gristle
chop meat
place a zip-top plastic bag inside a 2-cup glass measure
pour drippings into bag , and let stand 10 minutes
seal bag
carefully snip off 1 bottom corner of bag
drain drippings into a large bowl , stopping before fat layer reaches opening
discard fat
add 1 / 4 teaspoon salt , lamb , spinach , orzo , and feta to strained drippings
garnish with oregano sprigs and lemon slices , if desired
aegean pasta salad
heat large pot of water to boiling
salt water
add past and cook according to package directions until tender but still firm to the bite
drain , cool under cold running water , and drain again
toast pine nuts in a small skillet over low heat until golden
transfer pasta to large bowl
in small bowl , combine oil , vinegar , and lemon zest
pour over pasta and toss to coat
add nuts , olives , and parsley and combine thoroughly
gently stir in tomatoes , shrimp , and cheese , season to taste with salt and pepper
you can serve at once , or you can refrigerate and serve cold
aegean shrimp
preheat oven to 475 degrees f
heat olive oil in a large skillet over medium heat
add onions and saute until soft
stir in tomatoes , garlic , bay leaf , basil , oregano , parsley , sesame oil , hot oil , and salt and pepper to taste
add reserved tomato juice and wine , and cook for 4-5 minutes
remove vegetables from skillet using a slotted spoon , leaving juices in skillet
spread vegetables in the bottom of an 8"x8"x2" baking pan
increase heat to medium-high , and bring pan juices to a boil
add shrimp and cook 2-4 minutes , turning several times , until shrimp are pink and juices have lightly browned on the shrimp
add shrimp to baking pan
deglaze skillet with a little more wine , and pour over shrimp
crumble feta cheese over shrimp , arrange olives over cheese , and squeeze half of lemon over top
bake for 10-15 minutes
remove from oven , and squeeze remaining lemon over top
serve with rice or rice pilaf
makes 4-5 servings
aegean shrimp anita
preheat oven to 475f
heat oil in a large skillet over medium-high heat
add onion and saut until soft
stir in tomatoes , garlic , bay leaf , basil , oregano , parsley , hot sesame oil , salt and pepper
cook 4 to 5 minutes
remove vegetables from skillet with slotted spoon , leaving juices in skillet , and spread vegetables in bottom of an 8 x 8 x 2-inch baking pan
bring pan juices to a boil
add shrimp
cook 2 minutes or until shrimp turn pink
add shrimp with juices to baking pan
crumble feta over top
arrange olives on top of feta and squeeze lemon juice over all
bake 10 to 15 minutes
serve over rice
aegean shrimp salad
in a medium bowl combine vinegar , cilantro , 1 / 2 tsp
salt , and sugar
slowly whisk in the 2 tblsp
of oil
set this aside
heat the remainder 2 tsp
oil in medium skillet over medium heat add the next 3 ingredients and remaining 1 / 3 tsp salt
cook 2-4 min
or until opaque
combine with dressing and the greens
toss well to coat then top your salad with the feta cheese and serve--
aeggkage  egg cake  danish baked omelet
preheat oven to 375f, cut 4 slices of bacon in half, cut remaining bacon into 2" pieces, place all bacon in a 10" oven-proof skillet and cook until crisp, drain on paper towels , shaping the 8 large pieces into curls, tilt frying pan to coat with fat, drain excess fat, line pan with small pieces of bacon, beat eggs with flour , 3 teaspoons chives , salt and pepper, beat in milk, pour over bacon in pan, place in oven and bake 35-40 minutes , or until golden and set, top with bacon curls and remaining chives, serve in wedges , garnished with tomato wedges
aelplermagronen  swiss pasta
peel and dice the potatoes
boil in salted water
add the noodles shortly before the potatoes are done
the potatoes should be soft
drain and arrange in alternate layers with the cheese in a deep baking dish
pour in the cream and place in the hot oven for a few minutes until the cheese melts
meanwhile , melt the butter in a skillet
slice the onions and saute until they turn light brown
spread over the noodles and potatoes
serve with apple puree or salad