formido/recipes-20k huggingface dataset:
arugula  feta   dill frittata
oven to 400 degrees f
you will need at 10" non-stick , ovenproof skillet
lightly beat the eggs
add the cheeses , dill and salt and pepper to taste
heat the oil and garlic in the skillet over med-high heat
when the garlic sizzles and starts to turn golden , add the arugala
cook , stirring constantly , until wilted , about 1 to 2 minutes
reduce the heat to low , shake the pan to distribute the arugala evenly across the bottom of the pan
add the egg mixture and cook until the eggs begin to set around the edges , about a minute
transfer the pan to the oven and bake until the eggs are puffed and set , 10-12 minutes
slide or invert the frittata onto a large plate , cut into wedges and serve
arugula  fresh corn and tomato salad
in a large bowl , mix the champagne vinegar with the minced shallots and season the mixture with salt and pepper
let the shallots stand in the vinegar for 10 minutes
meanwhile , using a sharp , thin knife and working over another bowl , cut the kernels from the ears of white corn
whisk the olive oil into the champagne vinegar and shallots until blended
add the arugula and toss with the dressing
add the cherry tomatoes and the corn kernels and toss gently
transfer the salad to a large platter , scatter the nasturtiums on top and serve
arugula  pear and goat cheese salad with pomegranate vinaigrette
vinaigrette dressing:
in a small bowl combine the shallot , pomegranate molasses , vinegar , salt and pepper and whisk until the salt is dissolved
whisk in the olive oil and let vinaigrette stand at room temperature until salad is assembled
salad:
combine the arugula , romaine , pears and half of the pomegranate seeds in a large bowl
crumble half of the goat cheese over the ingredients in the bowl
whisk the vinaigrette until uniform and add all but 2 tablespoons of it to the bowl
gently toss the salad with your hands or salad tongs , coating the ingredients well with the vinaigrette
if the salad seems dry , add the vinaigrette in small increments until it is dressed to your liking
crumble the remaining cheese over the salad and sprinkle the remaining pomegranate seeds and the pistachios over the top
serve immediately
arugula  pear and parmesan salad
peel and core the pears and slice thickly, moisten with lemon juice to keep the flesh white, combine the nut oil with the pears, add the arugula leaves and toss, turn the salad out onto four small plates with shaving of parmesan cheese, season with freshly ground pepper and serve with bread, you can sub the parmesan cheese for bleu cheese and add walnuts , if desired
arugula  pine nuts and parmesan salad
make the vinaigrette first, combine the ingredients in a blender, blend until emulsified and frothy, toss salad ingredients together and dress with dijon mustard vinaigrette, serve immediately
arugula  red onion and orange salad w  orange curry vinaigrette
bring orange juice to a boil in a small sauce pan and reduce to 1 / 3 cup , about 10 minutes
transfer reduction to a small bowl and whisk in the garlic , vinegar , oil , curry , and salt
set aside
use a serrated knife to cut the peel from top and bottom of the oranges
set each on end and remove outer skin & pith
cut crosswise into 1 / 4 inch thick rings
place onion and arugula in a medium salad bowl and top w / oranges
toss w / vinaigrette and serve immediately
arugula  tomato and corn salad
whisk 1 / 2 cup oil , vinegar , basil , diced tomatoes , garlic and rosemary in small bowl until well blended
season to taste with salt and pepper
preheat broiler
brush corn with 1 teaspoon oil and sprinkle with salt and pepper
broil corn until crisp-tender and golden brown in spots , turning frequently , about 7 minutes
cool , cut corn kernels off cob and place in large bowl
add arugula , quartered tomatoes and pecans to bowl with corn
toss salad with enough dressing to coat evenly
season with salt and pepper
garnish salad with shaved parmesan cheese and serve
arugula basil pesto
in a food processor or blender , chop the arugula , basil , and garlic cloves, slowly add the olive oil to create a loose paste, add the pine nuts or almonds and the parmesan cheese and blend again, add the lemon juice and red pepper flakes and salt to taste , blend to combine, pour mixture into a bowl and cover with plastic wrap, place plastic wrap directly on the surface of the pesto, putting a layer of olive oil seems to help also, refrigerate until ready to use
aryan s crepes  french pancakes
melt shortening over medium heat in a large non-stick cooking pan or crepe pan, while shortening melts , combine and whisk other ingredients, make sure no lumps remain, add melted shortening and mix well, pour just enough to coat bottom of pan, thin is good with crepes, flip when the crepe slides easily around the pan and has a golden color, place on plate , add strawberries and roll crepe, sprinkle with powdered sugar
aryn s practically vegan pumpkin bread
preheat oven to 350 degrees fahrenheit
mix flaxseed with 6 tbsp water , let sit for 1 minute
blend flaxseed / water mixture with pumpkin , applesauce , coconut oil , and 1 / 2 cup water
mix all dry ingredients
fold dry ingredients into pumpkin mixture
grease two loaf pans with coconut oil and flour with whole wheat flour
pour half of mixture into each pan
bake at 350 for 60-75 minutes until knife inserted in center of loaf comes out clean
cool 10 minutes on rack before removing loaves from pans
freezes well
can also make muffins with same recipe
as close as i ll ever get to greece salad
whisk together the vinaigrette ingredients and set aside, place tomatoes , cucumbers , red onion and bell pepper on two salad plates, top with the feta slices , kalamata olives and sprigs of fresh oregano, drizzle the vinaigrette on the salad
as close to granny s baked macaroni   cheese
preheat oven to 350
boil elbow macaroni as directed on package
set aside
melt butter in saucepan
blend flour , milk & cream
cook stirring constantly until boil
remove from heat and add papricka , pepper , and 2 c of grated sharp cheddar cheese
stir until cheese is melted
stir in cooked elbow macaroni and salt to taste
spoon final mixture into a small casserole dish
garnish top with remaining grated sharp cheddar cheese
'dot' top with additional butter
bake uncovered for 25 to 30 minutes
as easy    good  as can be  sinful hollandaise sauce
place 3 eggs , 4-5 t lemon juice , 3 t water , in a smallish bowl , & whip with a fork , until thoroughly blended & pale yellow
in a nonstick pan , melt , butter
add egg mixture slowly , stirring continuously until sauce has thickened , immediately remove from heat , and keep stirring for a minute or so
do not overcook
before serving , add 1 / 2 t salt & fresh ground nutmeg , taste and add more lemon if desired
i sometimes add a little more lemon juice because i like mine very lemony , but i notice in many of the comments on other recipes , that people complain if it's too lemony , so taste as you go , as you can't take it away once you've added it
and that is it !
it's really that simple , now go enjoy !
as easy as it gets chicken fried steak
mix the flour , salt and pepper together in a bowl
i use soup bowls
you may measure these , as i do , rachael ray style ~ in other words i eyeball the amounts
in a second bowl
whisk together the milk and egg until lemon colored
i a third bowl , add the dry bread crumbs
line the bowls up assemble-line style
dredge the meat in the seasoned flour , knocking off excess
dip floured meat in the egg and milk mixture , coating well
then dredge in the bread crumbs , again , coating well
heat a cast-iron skillet over medium-high heat
add oil
when oil is hot enough to spit back at you if you sprinkle water on it , add meat and brown 2-1 / 2 minutes per side for rare , 4 minutes per side for medium and 6 minutes per side for well-done
turn only once
as you see , this goes fast and the meat requires your full attention while cooking
remove meat to a serving dish and keep warm
mashed potatoes: use a prepared mix or refrigerated potatoes
country gravy: use an envelope of country-style gravy and prepare according to package directions
green beans: canned beans work well , perhaps flavored with some bacon
biscuits: use refrigerated baking powder style biscuits
these are a vital part of the southerner's meal
salad: a wedge of lettuce or tossed green salad goes well
dessert: that's up to you
mississippi mud cake was a fave in our home
remember to prepare as much as possible of the menu beforehand so that once the meat is cooked , you're ready to heat
to make chicken-fried chicken , i follow this same recipe , but i use pounded boneless skinless chicken breasts
i do like panko on the chicken
as easy as it gets vegetable soup
bring broth to a boil in medium sized pot, when boiling , add frozen vegetables and, cook as per package directions, season with salt and pepper if needed, turn heat to a slow simmer, add eggs in a slow stream to hot broth, moving contents of the pot with a fork, you should get a curdle type consistency, serve with your choice of sandwich
as good as mashed potatoes but fat free
pare the potatoes or leave skin on , according to taste
cut into 1 inch cubes , and place in heavy medium saucepan
add water , garlic , parsley , tabasco and salt , bring to a boil over medium-high heat
reduce heat , cover and let cook for about 20 minutes , stirring and breaking potatoes up with a fork
add more hot water if potatoes seem too dry
continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy
remove from heat , stir in the mustards , horseradish and sour cream
as good as mashed potatoes uses a unique combination of garlic , tabasco , mustard and horseradish to spice up an american favorite
as big as a plate cookies
preheat oven to 350
mix flour , baking soda , and salt in a small bowl and set aside
in a large bowl , beat butter and brown sugar until creamy
beat in eggs and vanilla
gradually add flour mixture , beating until well blended
stir in oats , chips , and nuts , if using
spoon 1 / 2-cup portions of dough onto greased baking sheets , spacing cookies 6 inches apart and 2 1 / 2 inches from edges of sheets
grease bottom of a pie pan , dip in granulated sugar , and use to flatten each cookie into 5 inch circle
if necessary , press cookies lightly with your fingers to give them an even thickness
bake at 350 until edges are lightly browned , about 15 minutes
let cool on baking sheets for about 5 minutes , then transfer to racks to cool completely
asa ransom house brownie mania
preheat oven to 350f and butter a 9 x 13" pan, combine butter , sugar and eggs, beat well, add cocoa , flour , baking powder and vanilla, mix well, stir in pecans and chips, spread batter in prepared pan and bake for 40 minutes or until center is set, cool completely and cut into squares for serving
asbusa
bring all ingredients to room temperature
use a large bowl to mix sugar and cream of wheat
add butter then mix by hand , rubbing the butter , sugar and cream of wheat between your palms for 10 minutes or until the mixture is very well blended
add the yogurt and mix with your hands until the dough feels smooth in your hand
if it feels dry add one tablespoon of water at the time until it feels like pastry dough
butter a 13x9x2" pan and pat the dough into the pan with your hand
slice the dough in 2 x 2 inch squares or any shape you desire
press one almond half onto the surface of each piece if desired , if you do not prefer almonds you do not have to use or may try your own decoration
bake at 350 degrees for 30-40 minutes or until golden brown
ash e jow  iranian barley soup
heat the chicken stock in a pot to a gentle simmer
heat the vegetable oil in a large pot over medium heat and saute the onion until translucent
add the pearl barley to the pot and stir for one minute
stir in the hot chicken stock , turmeric , lime juice , tomato paste , salt , and pepper
bring the mixture to a boil , reduce heat to low , and simmer for 1 hour
mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender
if the soup is too thick , add hot water , one tablespoon at a time
place the sour cream in a small bowl
slowly pour 1 / 2 cup of hot soup mixture into sour cream , whisking constantly
gradually add the sour cream mixture into the soup pot , whisking constantly
stir in the fresh parsley
serve with fresh lime wedges
asher s aloo bondas
in a frying pan , heat 2 tablespoons oil , and add your mustard seeds
when the mustard seeds begin to sputter , add the cumin seeds , jalapeno , salt , ginger and garlic
fry these ingredients for just a few seconds and then add the onions and turmeric
when the onions begin to brown , add your cilantro and lemon juice and then add the potatoes
mix well , being careful not to mash the potatoes anymore , and turn off the heat
allow this mixture to cool completely
after the mixture has cooled , begin to shape the mixture into small balls , approximately 1 inch in diameter
in a medium sized bowl , make a thick batter with your besan flour , cayenne , baking soda and salt , using enough water to make a thick batter
heat your oil in a deep fryer or something large enough to deep fry in
take a potato ball , coat it in the batter , and then carefully drop it into the heated oil
turn the bonda every four minutes , cooking for approximately 15 minutes until golden brown
repeat with the rest of the potato balls , cooking as many as you'd like at a time , without crowding them
serve these with chutney of your choice
ashkenazi charoset
chop nuts and apples in food processor or blender, put in bowl and stir in cinnamon and enough wine to make a soft mixture
ashkenazic charoset for the passover seder
chop apples, mix in all other ingredients and mix well, should resemble mortar , but taste much better, cover and refrigerate
ashkenazic sour cream coffee cake  smeteneh kuchen
preheat the oven to 350f
grease one 9-inch square pan , 9-inch bundt or tube pan , or 9-inch springform pan
line with parchment or waxed paper , grease again , and dust with flour
to make the streusel: combine the sugar , flour , cinnamon , salt , and nutmeg if using
cut in the butter to resemble coarse crumbs
if desired , stir in the nuts
to make the batter: sift together the flour , baking powder , baking soda , and salt
in a large bowl , beat the butter until smooth , about 1 minute
gradually add the sugar and beat until light and fluffy , about 4 minutes
beat in the egg yolks , one at a time
blend in the sour cream , vanilla , and zest if using
stir in the flour mixture
spread half of the batter in the prepared pan
sprinkle with half of the streusel
carefully cover with the remaining batter and sprinkle with the remaining streusel
bake until the cake is golden and pulls away from the sides of the pan , about 50 minutes
set on a rack and let cool in the pan for at least 15 minutes
serve warm or at room temperature
wrap the kuchen in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months
to make the glaze if using: combine all the glaze ingredients , stirring until smooth and of pouring consistency
drizzle over the cake and let stand until set
ashley s amazing tomato soup
combine tomato sauce , brown sugar , and pesto
stir until hot
stir in 1-2 cups cream or milk , depending on how thick and creamy you desire your soup
enjoy !
ashley s and jojo s fried chicken
peel and roughly chop onion and rosemary
stir in a large bowl or plastic container along with sugar and entire bottle of italian dressing
add chicken to mixture and refrigerate for at least six hours
remove chicken from marinade and put in a clean , empty bowl or a clean kitchen sink
season chicken with half of the garlic powder , half of the onion powder , and half of the cajun seasoning
toss the chicken around and rub the spices very well into the skin of the chicken
in another bowl beat eggs and worchestershire sauce very well
add flour and remaining , garlic powder , onion powder , and cajun seasoning into a ziploc bag
seal the bag and shake very well to blend the flour and spices
dip each piece of chicken into egg mixture , then into flour mixture and then drop into the hot oil
do not overcrowd chicken into skillet
deep fry until bone in chicken is white
place on a cooling rack or paper towel and let cool
serve
ashley s crock pot pork ribs
cut ribs into individual pieces, mix soy sauce , worcestershire sauce and olive oil together, pour over ribs and mix to make sure each rib is coated, season to taste with salt , pepper , garlic and onion powder, be careful with the salt since soy sauce is naturally salty, cook in crock pot on low 8-10 hours or high 4-6 hours, optional: remove from crock pot and coat ribs with your favorite sauce, bake in 350 degree oven for about 20 minutes, i have found the ribs taste great either way
ashley s deadly baked mac n cheese
cook the 2 boxes of kraft dinner noodles al dente , set aside
in a saucepan on low-medium heat start adding:
butter , cream , powdered cheese from each kraft dinner box , cream of cheddar soup , sour cream , white wine
keep stirring till smooth and creamy
next start adding 1 cup asiago cheese , 1 1 / 2 cups cheddar cheese , stir until all cheese is melted
next add the sage , garlic powder , inion powder , and pepper
keep stirring till everything is melted
in a casserole dish , mix the cooked kraft dinner with 3 / 4 of the cheese sauce
sprinkle cheese over this
then add the rest of the cheese sauce
top with 3 cups croutons and remaining cheese
bake in oven at 400 for about 30 minutes , or until it reaches a deep golden brown
enjoy !
ashley s healthy  whole wheat oatmeal  banana bread
preheat oven to 350, cream butter and sugar together, add eggs one at a time beating after each one, add yogurt , bananas , and vanilla and beat, add flour , salt , and baking soda- beat just until mixed- not too much, add quick oats and pecans and stir with a spoon, pour into bread pan and bake for about 1 hour
ashley s pecan squares
combine flour and powdered sugar in a medium bowl, cut in butter with a pastry blender until crumbly, press mixture evenly into a greased 13x9 inch pan, bake at 350 for 15 minutes, combine condensed milk and remaining 4 ingredients, pour over crust, bake at 350 for 25 minutes or until golden, cool, cut into squares
ashleys  favorite potato skins
bake 8 russet potatoes in a 450 degree oven for 45 minutes, pull out , slice in half , and cool 5-10 minutes, remove about 2 / 3 of the flesh of each potato half, microwave the butter and garlic powder for 30 seconds until the butter is melted, rub the potatoes with butter mixture , then add cheese , and top with the bacon, bake another 15 minutes or so until cheese is melted in a 400 degree oven, optional- top with sour cream and green onions
ashton s energy bars
heat oven to 350 degrees
spray a 11x17 baking pan with cooking spray
mix brown sugar , oil , and eggs
stir in other ingredients
spread in prepared pan
bake at 350 for about 16-25 minutes until center is set
remove from oven and cool for 15 minutes before cutting into squares
these freeze well
my grandson got this recipe from one of his reading books at school
we left out the nuts and coconut because he doesn't like them but he really liked this snack
i cut back on the sugar to 3 / 4 cup and next time i will add 1 teaspoon vanilla because i like vanilla
we made it a week ago and he's already asking for it again
i guessed on the amount it made and the time to make as i didn't keep track of that
asia nora apricot chutney
put the onion , ginger , apricots , sugar , vinegar , water , curry powder , cardamom and cinnamon in a medium saucepan
bring to a boil , reduce the heat and simmer for 1 to 1 1 / 2 hours or until the chutney takes on the consistency of a jam
stir the chutney from time to time to prevent it from burning
cool
if you want a spicy chutney , add some minced chili pepper to the mixture
asia nora mint raita
if you have time , put the yogurt in a cheese cloth-lined colander and drain it in the refrigerator for at least one hour , preferably more
this will produce a thick yogurt , which when mixed with the cucumber will produce a thicker and less watery raita
squeeze the grated cucumber very well between your fingers to drain it
this prevents the raita from being too watery
mix the cucumber with the yogurt , cumin and mint
season to taste with salt and pepper
asia style chicken drumsticks in the crock pot
put the ponzu sauce , ketchup , maple syrup , sesame oil , ginger , garlic , chili flakes , sesame seeds and crumbled , dried oregano in a large mason jar , screw on the lid and shake vigorously until well blended
pour the sauce in the crock pot and set to high , put the lid on
remove the skin from the chicken drumsticks , rinse them , pat them dry , rub the 5 spice powder all around and add them to the sauce in the crockpot
in the meantime , prepare the peppers by removing the core and white membranes , cutting them into 1 1 / 2 by 1 1 / 2 inch squares
after 2 - 21 / 2 hours on high , add the peppers to the crockpot and set for another hour on high
make a cornstarch slurry and whisk into the sauce during the last 30 minutes or until the sauce has thickened
check drumsticks fore doneness , the meet should come easy off the bone
asiago and artichoke dip
preheat oven to 350 degrees f, in a food processor , combine cream cheese , asiago cheese and garlic, process briefly , scrape down and then process until well combined, drain artichoke hearts , squeezing each one slightly, add hearts , peppers , mushrooms and green onions to processor, pulse to finely chop and combine all the ingredients, transfer to a shallow baking dish or pie plate, cover with foil and bake for 30 minutes, serve with toasted pita bread , french bread or crackers
asiago and sage scalloped potatoes
preheat the oven to 400 degrees f
in a large , heavy saucepan , melt the butter
turn temperature to medium high and add the onions , saut until golden , about 8 minutes
add the garlic , bay leaves , nutmeg , 1 tablespoon salt , and 3 / 4 teaspoon freshly ground pepper , stir well and cook for 1 minute , then add the cream and milk and bring to a boil
remove saucepan from the heat , cover , and set stand for 5 minutes
in a medium-sized bowl , toss the grated cheese together with the dry bread crumbs , the olive oil , 1 / 2 tablespoon of the chopped sage , 1 / 4 teaspoon salt , and 1 / 4 teaspoon freshly ground pepper
locate the bay leaves in the onion mixture and remove them , then add the remaining sage and stir
in a large bowl , gently toss together the sliced potatoes and onion mixture
spread half of the potato mixture in the bottom of a pan-sprayed 2-quart baking dish , then sprinkle 2 / 3 cup of the bread crumb mixture over the top
spread the remaining potato mixture over , pressing down firmly to pack them down , then cover with remaining bread crumbs
bake at 400 degrees f for about 1 hour , or until the potatoes are tender and the top is a nice , golden brown
these can be baked up to 5 hours ahead of serving time then reheated in the oven
i found this recipe at gail's recipe swap in 1998 from "peggyor
"
asiago artichoke dip
mash up the artichoke hearts in a bowl along with the minced garlic, add the other ingredients, mix it all together and refrigerate until using, all the proportions can be tweaked according to personal preference, you can also serve this recipe hot ! the cheese gets all melty and yummy !
asiago baco buns
add the first eight ingredients in the order listed
program bread machine to "dough" and start it
at the machines signal for additions put the cheese and baco's inches
let it continue working until the end of the first rise when the machine will stop
remove the dough to a lightly floured board and cut it into 6 equal pieces for large sandwich buns and more smaller pieces for smaller or dinner sized buns
place the buns on a cookie sheet and allow to rise in a warm , draft free , place till doubled
bake in a 350f oven for 30 mins or till they are a golden brown and have a holloe sound when tapped