formido/recipes-20k huggingface dataset:
amelia s french apple pie
pie, preheat oven to 400 degrees, combine all dry ingredients, mix dry ingredients with apples and raisins, pour into bottom crust, sprinkle with orange juice, dot with butter, add top crust, flute edges & cut steam vents, bake about 40 minutes or until crust is browned, cool before frosting, frosting, mix sugar and butter, add milk a tsp at a time until spreading consistency
amelia s slow cooker brunswick stew
heat the vegetable oil in skillet over medium heat , and brown the ribs on all sides
transfer to a slow cooker
place onion in the skillet , cook until tender , and transfer to the slow cooker
place the chicken in the slow cooker , and mix in tomatoes , ketchup , steak sauce , cider vinegar , worcestershire sauce , hot sauce , lemon , chicken bouillon , and pepper
cover , and cook 6 hours on high
remove ribs , discard bones , and shred
return meat to slow cooker
mix in corn and lima beans , cover , and continue cooking 2 hours on high
amelie s salted caramel brownies
brownies:
heat oven to 325 degrees f
line a 9-by-13-inch pan with foil and then butter well
in the top of a double boiler over medium heat , melt chocolate and butter , being sure the water in the bottom of the double boiler does not touch the top pan
stir chocolate and butter until completely melted
then stir in sugar
blend well
remove from heat
in a separate bowl , lightly whisk eggs
stir eggs into chocolate mixture
then add flour , stirring until completely blended
spread batter into prepared pan and bake for 25-30 minutes
completely cool brownies in pan
pour caramel glaze over brownies and cool in fridge until caramel sets
slice into bars , about 2 inches square
salted caramel glaze:
in a small saucepan over low heat , warm heavy cream until hot , but not boiling
in a separate tall saucepan , combine sugar and water
place over medium-high heat
do not stir as sugar dissolves and mixture reaches a dark amber stage
add cream , butter , and salt
stir gently until mixture is smooth and well combined
remove from heat and add gelatin , stirring to combine
use immediately
amen for ramen asian style salad
bring water to boil, add half of seasoning packet, boil noodles for only two minutes, drain and set aside to cool, meanwhile for dressing , combine mayo , sambal olek , and lemon juice, in a medium to large sized bowl toss cabbage , carrots , scallions , snow peas, add cooled noodles, toss with dressing, to serve , top with peanuts and cilantro, season to taste
ameraussie s gluten free oatmeal pancakes
prepare ahead , combine in one bowl the oats , yogurt and milk
cover and let soak overnight , in the fridge
when you are ready to cook: whisk into the oat mixture the eggs , flour , agave nectar , vanilla , cinnamon , ginger , baking powder and salt
mix well
if the mix is too runny , add more flour 1 / 4 cup at a time
if the mix is too dry , add more milk , about 1 / 4 cup
heat griddle or skillet and lightly coat with canola oil
low to medium heat
using a ladle or cup , spoon about 1 / 4 cup of batter onto griddle in a 4 - 5 inch circle
let cook until bubbles appear and outer edges start to look dry
flip the pancake with a turner and cook the other side for about 1 - 2 minutes
if it's nearly done , the top of the pancake will spring back when you gently press a spot
serve plain , buttered or with your favorite toppings
prep and cooking time do not reflect soaking the oats
cooking time is per pancake
cooking one at a time obviously takes a lot more time than cooking mul
america s favorite pork chops
place all ingredients in a self-sealing bag
seal bag and place in refrigerator for at least 20 minutes
remove chops from bag , discarding marinade , and grill over a medium-hot fire , turning once , until just done , about 8-15 minutes total cooking time
america s greatest gourmet burgers
to make the boudran sauce:
place the vinegar in a large bowl
gradually add the oil , whisking constantly , until blended
whisk in the mustard and worcestershire sauce
whisk in the ketchup , chives and tarragon
set aside
to prepare the burgers:
heat 1 tablespoon oil in heavy nonstick small
saut pan over medium heat
add shallots
sprinkle with salt and pepper and saut for 5 minutes or until translucent
add garlic and cook for 1 minute longer
remove from heat and allow to cool
gently mix the ground beef , parsley , mustard , worcestershire sauce , salt , pepper , crushed red pepper flakes , shallots and garlic in large bowl until well blended
mix in egg
divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty
set the patties aside
lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden
remove from heat and set aside
allow to rest for 1 minute
transfer to paper towels and break the bacon slices in half
lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted
meanwhile , heat a heavy large nonstick griddle pan or heavy large saut pan over medium heat
drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom
turn the patties over
top the patties with gruyre cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness
set the patties on the bun bottoms
place the crispy bacon on top of the patties
heat a heavy large nonstick saut pan over high heat until it begins to smoke
add the foie gras and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center
place the foie gras on top of the bacon on the patties
shave the truffle(if using , we didn't , price
too exorbitant , and we dislike them)very thinly over the foie gras
serve a little drizzle of the boudran sauce on top of burgers and then cover with the bun tops
we served it with boudran sauce , sauted mushrooms , oven fries , mixed greens salad and a dessert of fresh fruit
we made a fancy burger into a classy meal !
america s test kitchen blondies or congo bars
adjust an oven rack to the middle position and heat the oven to 350 degrees
line a 13x9 inch baking pan with a foil sling and grease the foil
whisk the flour , baking powder , and salt together in a medium bowl
in a large bowl , whisk the butter and sugar together
whisk in the eggs and vanilla until combined
stir in the flour mixture until just incorporated
stir in the chips and nuts
scrape the batter into the prepared pan and smooth the top
bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached , 22 to 25 minutes , rotating the pan halfway through baking
let the blondies cool completely in the pan , set on a wire rack , about 2 hours
remove the blondies from the pan using the foil , cut into squares , and serve
america s test kitchen burgers
crumble bread into mixing bowl
add milk 1 / 2 tbsp at a time and mash with fork until a paste-type mixture is formed
this may require an adjustment to the amount of milk , we mostly just eyeball it
once paste is formed , add remaining ingredients and mix thoroughly
form into 1 / 4 lb patties and grill or pan-fry
top with cheese if desired
1 tbsp worchestershire sauce can be replaced by 2 tbsp a1 steak sauce
america s test kitchen cheesy garlic bread
preheat oven to 400 degrees
move rack to the 2nd from bottom space
saute garlic , 1 tablespoon butter , and water over low heat , 7 to 10 minutes
it forms a paste
combine hot garlic , 7 tablespoons butter , salt , and pepper in a bowl and spread on both halves of the bread
put the halves back together and wrap in foil
place on baking sheet and bake for 15 minutes
unwrap bread and place halves , buttered sides up , on baking sheet
bake until it begins to color , about 10 minutes
take out of oven and turn on the broiler
sprinkle bread with cheese
place under the broiler until cheese has melted and bread is crispy , about 1 or 2 minutes
put on cutting board , cheesy side down
cut into pieces
serve
america s test kitchen coconut layer cake
1
for the cake: adjust oven rack to lower-middle position and heat oven to 325 degrees
grease two 9-inch round cake pans with shortening and dust with flour
2
beat egg whites and whole egg in large measuring cup with fork to combine
add cream of coconut , water , vanilla , and coconut extract and beat with fork until thoroughly combined
3
combine flour , sugar , baking powder , and salt in bowl of standing mixer fitted with paddle attachment
mix on lowest speed to combine , about 30 seconds
with mixer still running on lowest speed , add butter 1 piece at a time , then beat until mixture resembles coarse meal , with butter bits no larger than small peas , 2 to 2 1 / 2 minutes
4
with mixer still running , add 1 cup liquid
increase speed to medium-high and beat until light and fluffy , about 45 seconds
with mixer still running , add remaining 1 cup liquid in steady stream
stop mixer and scrape down bowl with rubber spatula , then beat at medium-high speed to combine , about 15 seconds
5
divide batter between cake pans and level with offset or rubber spatula
bake until deep golden brown , cakes pull away from sides of pans , and toothpick inserted into center of cakes comes out clean , about 30 minutes
do not turn off oven
6
cool in pans on wire racks about 10 minutes , then loosen cakes from sides of pans with paring knife , invert cakes onto racks and then re-invert
cool to room temperature
7
while cakes are cooling , spread shredded coconut on rimmed baking sheet
toast in oven until shreds are a mix of golden brown and white , about 15 to 20 minutes , stirring 2 or 3 times
cool to room temperature
8
for the buttercream: combine whites , sugar , and salt in bowl of standing mixer
set bowl over saucepan containing 1 1 / 2-inches of barely simmering water
whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer , about 2 minutes
9
transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm and whites are glossy and sticky , about 7 minutes
reduce speed to medium-high and beat in butter 1 piece at a time
beat in cream of coconut and coconut and vanilla extracts
stop mixer and scrape bottom and sides of bowl
continue to beat at medium-high speed until well-combined , about 1 minute
10
to assemble the cake: follow illustrations in chart below
cut into slices and serve
assembling the cake
1
with a long serrated knife , cut both cakes in half horizontally so that each cake forms two layers
2
put a dab of icing on a cardboard round cut just larger than the cake
center one cake layer on the round
3
place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula
4
hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing
repeat steps 3 and 4 with remaining cake layers
5
to ice the sides of the cake , scoop up a large dab of icing with the
6
sprinkle the top of the cake with coconut
then press the coconut into the sides , letting the excess fall back onto a baking sheet
america s test kitchen green bean casserole
for the topping: pulse the bread , softened butter , salt and pepper in a food processor until the mixture resembles coarse crumbs , about ten 1-second pulses
transfer to a large bowl and toss with the onions
set aside
for the beans: adjust an oven rack to the middle position and heat the oven to 375 degrees
bring 4 qt water to a boil in a large pot
add 2 tbsp salt and the beans
cook until bright green and slightly crunchy , 4 to 5 minutes
drain the beans and plunge immediately into a large bowl filled with ice water to stop cooking
spread the beans out on a paper towel-lined baking sheet to drain
meanwhile , cover the dried porcini mushrooms with 1 / 2 cup hot tap water in a small microwave-safe bowl
cover with plastic wrap , cut several steam vents with a paring knife , and microwave on high power for 30 seconds
let stand until the mushrooms soften , about 5 minutes
lift the mushrooms from the liquid with a fork and mince using a chef's knife
pour the liquid through a paper towel-lined sieve and reserve
melt the butter in a large nonstick skillet over medium-high heat until the foaming subsides , about 1 minute
add the onion , button and cremini mushrooms and cook until the mushrooms release their moisture , about 2 minutes
add the porcini mushrooms along with their strained soaking liquid , thyme , 1 tsp salt and pepper
cook until all the mushrooms are tender and the liquid has reduced to 2 tablespoons , about 5 minutes
add the garlic and saute until aromatic , about 30 seconds
add the flour and cook for about 1 minute
stir in the broth and reduce the heat to medium
stir in the cream and simmer gently until the sauce has the consistency of a dense soup , about 15 minutes
arrange the beans in a 3-quart gratin dish
pour the mushroom mixture over the beans and mix to coat the beans evenly
sprinkle with the breadcrumb mixture and bake until the top is golden brown and the sauce is bubbling around the edges , about 15 minutes
serve immediately
america s test kitchen guacamole
mash 2 of the avocados to a relatively smooth puree using a fork in a medium bowl
fold the cubed avocado and the remaining ingredients into the mashed avocado
america s test kitchen ragu alla bolognese
combine chicken broth and beef broth in bowl
sprinkle gelatin over top and set aside
pulse onion , carrot , and celery in food processor until finely chopped , about 10 pulses , scraping down bowl as needed
transfer to separate bowl
pulse pancetta and mortadella in now-empty food processor until finely chopped , about 25 pulses , scraping down bowl as needed
transfer to second bowl
process chicken livers in now-empty food processor until pureed , about 5 seconds
transfer to third bowl
heat oil in large dutch oven over medium-high heat until shimmering
add beef , veal , and pork
cook , breaking up pieces with spoon , until all liquid has evaporated and meat begins to sizzle , 10 to 15 minutes
add chopped pancetta mixture and sage
cook , stirring frequently , until pancetta is translucent , 5 to 7 minutes , adjusting heat to keep fond from burning
add chopped vegetables and cook , stirring frequently , until softened , 5 to 7 minutes
add tomato paste and cook , stirring constantly , until rust-colored and fragrant , about 3 minutes
stir in wine , scraping pan with wooden spoon to loosen fond
simmer until sauce has thickened , about 5 minutes
stir in broth mixture and return to simmer
reduce heat to low and cook at bare simmer until thickened , about 1 hours
stir in pureed chicken livers , bring to boil , and remove from heat
season with salt and pepper to taste
cover and keep warm
bring 4 quarts water to boil in large pot
add pasta and 1 tablespoon salt and cook , stirring occasionally , until al dente
reserve cup cooking water , then drain pasta and return it to pot
add half of sauce and cooking water to pasta and toss to combine
transfer to serving bowl and serve , passing cheese separately
technique building a meaty , satiny-textured bolognese: 1
cook the ground meats
add depth by sauting the chopped mortadella , pancetta , and sage in the rendered fat
2
addthe soffritto and sweat it until softened and then add concentrated tomato flavor in the form of tomato paste
3
deglaze the pot with wine
stir in the broth plus the bloomed gelatin to develop luxurious silky texture
4
stirin the pureed chicken livers for subtle but rich taste
america s test kitchen simple cheese lasagna
adjust an oven rack to the middle position and heat the oven to 375 degrees
mix the ricotta , 1 cup of the parmesan , the basil , egg , salt , and pepper until well-combined
spread 1 / 4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish
place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle , then spread it to an even thickness
sprinkle evenly with 1 cup of the mozzarella
spoon 1 1 / 2 cups of the sauce evenly over the cheese
repeat this layering 2 more times
for the final layer , place the 3 remaining noodles on top
spread the remaining 1 1 / 4 cups sauce over the noodles
sprinkle with the remaining 1 cup mozzarella and then the remaining 1 / 4 cup parmesan
spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna
bake for 15 minutes
remove the foil and continue to bake until the cheese is browned and the sauce is bubbling , about 25 minutes longer
let cool for 10 minutes before serving
america s test kitchen skillet baked ziti
adjust oven rack to middle position and preheat oven to 475
combine oil , garlic , pepper flakes , and 1 / 2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant , about 1 minute
add crushed tomatoes , water , ziti and 1 / 2 teaspoon salt
cover and cook , stirring often and adjusting heat as needed to maintain vigorous simmer , until ziti is almost tender , 15-18 minutes
stir in cream , parmesan , and basil
season with salt and pepper to taste
sprinkle mozzarella evenly over ziti
transfer skillet to oven and bake until cheese has melted and browned , about 10 minutes
serve
america s test kitchen slow cooker beef burgundy
in a large skillet , cook bacon over medium-high heat until crisp
using slotted spoon , transfer bacon to paper towel-lined plate and refrigerate
pour half of bacon fat into small bowl
set skillet with remaining bacon fat aside
dry beef thoroughly with paper towels
season with salt and pepper
place half of beef into the slow cooker
heat skillet containing remaining bacon fat over medium-high heat until just smoking
cook remaining beef in single layer until deep brown on all sides , about 8 minutes
transfer browned beef into slow cooker
add reserved bacon fat to now empty skillet and heat over medium-high heat until shimmering
add chopped onion , carrots and 1 / 4 teaspoon salt and cook until vegetables begin to brown , about 5 minutes
add garlic and thyme and cook until fragrant , about 30 seconds
add tomato paste and stir until beginning to brown , about 45 seconds
transfer mixture to slow cooker
return now empty skillet to high heat and add 1 1 / 2 cups wine , chicken broth and soy sauce
simmer , scraping up brown bits , until pan bottom is clean , about 1 minute
transfer wine mixture to slow cooker
stir bay leaves and tapioca into slow cooker
set slow cooker on low , cover and cook until meat is fork-tender , about 9 hours
in a skillet mix 1 tbs butter , 1 tbs sugar , 1 / 4 tsp salt and 1 cup of water place frozen pearl onions in the skillet , cover and let it cook on medium heat for 5-10 mins until the onions begin to caramelize , add mushrooms and 1 / 4 tsp salt cook another 3-5 minuets thoroughly caramelizing the mushrooms and pearl onions
transfer the pearl onion / mushroom mixture into the slow cooker and cook for another 30 minuets
when ready to serve , discard bay leaves and stir in reserved bacon
in large skillet , bring remaining 1 cup wine to boil over high heat and simmer until reduced by half , about 5 minutes
stir reduced wine and parsley into stew and adjust seasonings
serve with buttered egg noodles , yum !
america s test kitchen thin crust pizza
in food processor fitted with metal blade , process flour , sugar and yeast until combined , about 2 seconds
with machine running , slowly add water through feed tube
process until dough is just combined and no dry flour remains , about 10 seconds
let dough stand for 10 minutes
add oil and salt to dough and process until dough forms a satiny , sticky ball that clears sides of workbowl , 30-60 seconds
remove dough and knead briefly on lightly oiled countertop until smooth , about 1 minutes
shape dough into tight ball and place in large lightly oiled bowl
cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days
process tomatoes , oil , vinegar , garlic , salt , oregano and pepper in food processor until smooth , about 30 seconds
transfer to medium bowl and refrigerate until ready to use
one hour before baking pizza , adjust rack in oven to second highest position , about 4-5 inches below broiler
set pizza stone on rack and heat oven to 500 degrees
remove dough from refrigerator and divide in half
shape each half into smooth , tight ball
place on lightly oiled baking sheet , spacing them at least 3" apart
cover loosely with plastic wrap coated with non-stick spray
let stand for 1 hour
coat 1 ball of dough generously with flour and place on well floured countertop
using fingers gently flatten into 8" disk , leaving 1" of outer edge slightly thicker than center
using hands , gently stretch dough disk into 12" round , working along edges and giving disk quarter turns as you stretch
transfer dough to a well floured peel and stretch into 13" round
using back of spoon or ladle , spread 1 / 2 c tomato sauce in a thin layer over the surface of dough , leaving 1 / 4" border around edge
sprinkle 1 / 4 c parmesan evenly over sauce , followed by 1 c mozzarella
slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown , 10-12 minutes , rotating pizza halfway through
remove pizza and place on wire rack for 5 minutes before slicing and serving
repeat this with second ball of dough
american  egg rolls
fry up philly steaks , mushrooms , green pepper all toghether until done
lay out egg roll wrap an stuff with steak mixture and some cheese roll like directions on package
dropp into hot oil until golden brown
drain on paper towl an serve with steak sauce for dipping or other favorite sauces
american   italian pasta salad
in a large pot of salted boiling water , cook pasta until al dente , rinse under cold water and drain
in a medium bowl combine mayonnaise , sour cream , milk and italian dressing mix
whisk together until smooth , set aside
in a large salad bowl combine cooked and cooled pasta , peas , olives , salami , green onions , celery and parsley
mix in dressing last , reserving 1 / 2 cup
let sit over night in fridge
stir before serving
add extra dressing if pasta appears dry
american bacon  lettuce  tomato salad
layer tomatoes , bacon , salad greens , dressing and cheese in large serving bowl
toss just before serving
american beauty lasagna
cook lasagna noodles as directed
brown hamburger
add spaghetti mix , tomato paste and water to the browned hamburger
mix well and simmer for 15 minutes
while sauce is cooking , mix cottage cheese , mozzarella cheese and parsley together
layer sauce , noodles and cheese mixture in this order in a 9 x 13 baking dish
end with sauce on the top
sprinkle with parmesan cheese and place in a 350 oven
bake for 30 minutes
remove from oven and let stand for 10 minutes before serving
american blessing mix
in a large bowl mix everything except the kisses
place 1 / 3-1 / 2 cups blessing mix in small cellophane treat bags
add one kiss to each bag
close bag with chenille stem or twist tie
bugles:shaped like cornucopia or horn of plenty , a symbol of our nation's abundance pretzels:arms folded in preyer , a freedom sought by the founders of our country candy corn:sacrifices of the pilgrim's first winter
food was so scarce that the settlers survived on just a few kernels of corn per day nuts or seeds:promise of a future harvest , one will reap only if seeds are planted and tended to with diligence
dried fruites:harvest gifts of our bountiful land
m&ms:memories of those who came before us to guide us to a blessed future
hershey's kiss:the love of family and friends that sweetens our lives
american blueberry crumble
preheat the oven to 375 degrees f
lightly butter an 8-inch square baking dish
for the filling:
in a bowl , add the blueberries , sugar , cornstarch , orange juice or apple cider , and vanilla , carefully mix the ingredients together with a spatula , leaving the blueberries whole
set aside while you assemble the topping
for the topping:
in the bowl of a mixer , add the flour , sugars , and butter
using the paddle attachment , incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly
stir in the oats and nuts
pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit
bake for 30 minutes , or until the topping is golden brown and the fruit is bubbling
cool slightly and serve warm