formido/recipes-20k huggingface dataset:
aloo mutter   indian potatoes with peas
spray saucepan over medium-high heat
add onion and stir fry for 1-2 minutes till golden brown
stir in tomatoes , salt , ground pepper and turmeric , stir fry for 1-2 minutes till tomatoes are tender
stir in remaining ingredients , except the garam masaala , boil , then reduce to medium-low
cover and simmer 5 minutes
uncover and cook for 5 minutes until sauce is thick
add garam masaala
aloo palak  indian potatoes   spinach
in a pan cook the spinach with garlic , ginger , onions and the green chilies for about 5-10 minutes
remove from the pan and blend to a fine puree and keep aside
in the meantime boil the potatoes with salt and turmeric until done , apprximately 10 minutes and set aside when done
heat ghee in a pan , fry cumin seeds along with spinach-onion paste and simmer for a few minutes
add the cooked potatoes , garam masala , coriander and cumin powder and a little water if needed
simmer for few minutes till the potatoes absorb the flavor
add fresh cream if desired
aloo paratha  indian potato stuffed flatbreads
boil potatoes in salted water to cover , until tender
while potatoes cook , mix the flours , cumin , and 1 teaspoon of salt
add 2 tablespoons of oil , then water
mix until this becomes a defined ball of dough
remove and knead until smooth , adding flour or water as necessary
cover dough with plastic wrap and set aside while preparing potatoes
when potatoes are finished , remove , drain and mash them with cayenne , salt , pepper , citrus juice , olives and 1 tablespoon of oil
taste and adjust seasonings as necessary
on a lightly floured surface , roll dough into 12-inch long snake and cut into 12 pieces
roll each piece into about 4-inch round
spoon 1-2 tablespoon of potato mixture into round , then fold over edges to enclose completely
pinch dough closed and press down to distribute filling evenly
heat a large cast iron pan over medium-high heat for 2-3 minutes
add another tablespoon of oil to skillet , then pour out
cook each bread for about 3 minutes per side , until brown spots appear
repeat until all are done
serve hot or room temperature
aloo phujia
lightly brown onion in oil in medium skillet, stir in salt cayenne turmeric and cumin, add potatoes and cook 20 minutes stirring occasionally, add tomatoes, cover and cook until potatoes are soft , about 20 minutes
aloo poshto   potatoes recipe
1
dry roast the poppy seeds on a tava for 3 to 4 minutes
2
grind coarsely in a mixer and keep aside
3
heat the oil in a pan , add the red chillies , turmeric powder , ground poppy seeds and green chillies and saut for 1 minute
4
add the potatoes and salt and toss well
5
serve hot
aloo raita
blend together the yogurt , cumin , salt , pepper and chili powder, chill in fridge, cook potatoes in boiling water, peel and dice when cool, mix with the yogurt, serve garnished with chopped chives and cumin seeds
aloo rasdar   indian potato in gravy ala rukshana
the original recipe calls for pressure cooking the potatoes with the peas for 8 minutes
i don't use a pressure cooker , so i just boil the potatoes until tender , adding in frozen peas at the end just to warm them up
strain and set aside
heat oil over medium and saute the onions till lightly brown
add the ginger and garlic , green chilies and let it saute together for a few minutes
add turmeric , chili powder , garam masala , dry mango powder and fry well
add the potatoes to the pan , along with the peas , tomatoes and 1 1 / 2 cups of water
salt to taste
simmer on low until the gravy thicken slightly
garnish with chopped cilantro and serve hot
aloo roti  potato rotis
boil potatoes till tender , then grate them
mix together in a large bowl , the wholewheat flour , ap flour , fenugreek and mint leaves , cilantro , chili , ginger , ajwain seeds , salt and pepper
mix in the grated potatoes and oil
you should have a semi-firm dough that does not stick to your fingers , but if you don't have enough moisture , add some of the optional yogurt to yield a dough of such consistency
do not knead the dough anymore than needed to incorporate everything
there is also no need to let it rest
divide the dough into 10-12 balls with lightly oiled , clean hands
dust your rolling surface with some flour , and roll each ball into a thin 6-inch circle
heat your griddle over medium-high heat and cook the breads until they are speckled with golden dots on each side
this should take about a minute per side
remove from griddle , brush with butter and serve
aloo talkari
heat oil
add the potatoes and cook for two minutes browning them on all sides
stir in the green beans and cook for 4 to 5 minutes or until they begin to brown and blister
add the onions and cook for 1 to 2 minutes
next add the garlic and stir well
cook for about 30 seconds
mix in the curry powder and cook a few minutes unti the curry begins to release it's aromas
add the broth and salt
partly cover the pot and simmer for 20 minutes
remove the lid and simmer until the liquid is reduced by half
aloo tamatar sabzi
heat the oil in a heavy saucepan over medium heat, add the cumin , mustard seeds and fenugreek seeds , if using, let splutter, add tomatoes or tomato sauce and cook for 2 minutes until tomatoes are soft, add turmeric and potatoes, mix well, then add salt , coriander and cayenne pepper , if using, add water , cover and let simmer for 10 minutes, transfer to a serving dish and garnish with cilantro , if desired
aloopsie casserole
cook rice according to package directions, while the rice is cooking , brown the beef and onion together, when beef and rice are done mix them together along with the kielbasa sausage, in a separate bowl mix the coleslaw and sauerkraut together, place on the bottom of a greased 9x13" baking dish, spread the meat and rice mixture over the coleslaw and top with the tomato soup, cover and bake 1 hour at 350 degrees
alotizzip chicken romano
stir together breadcrumbs and romano cheese
pound chicken breasts to 1 / 4" or so
using large , deep-sided frying pan , heat olive oil
don't allow to smoke as you'll need it for moisture in the sauce
add thinly sliced garlic and begin to soften and flavor the oil
rinse chicken with tap water , then dredge through breadcrumb / cheese mixture
use fingers to mash mixture onto chicken so that every surface is breaded and all of mixture is used
fry breasts 'til lightly browned and remove to a plate
keep warm
add additional oil as needed- it's good for you !
to garlicky pan , add tomatoes- with juice- vinegar , olives , basil , and pepper flakes
scrape free any bits from bottom of pan and bring to low simmer
plate each chicken breast , scoop a mound of noodles onto the side and smother with some sauce
sprinkle with more romano cheese and serve immediately
serve immediately
alotizzip eggplant soup
place ground beef in soup pot , add garlic and onion , and cook until beef is browned
chop remaining vegetables to desired size while waiting for meat to cook
spoon meat fat out of pot if necessary and add diced tomatoes and tomato sauce
add veggies and all seasonings
add just enough water to cover everything in the pot
simmer , don't boil , 'til carrots are tender but still a little crisp
add noodles and continue to simmer 'til they're cooked
remove bay leaf
serve with romono cheese if desired
alotizzip marinated artichokes   mushrooms
wipe mushrooms with moist paper towel to clean, trim and cut into bite sized pieces, drop into boiling , salted water, boil 3 minutes , drain and place in bowl, add artichokes , including brine , to mushrooms, stir in onions , olives and red pepper, combine oil , vinegar , sherry , salt , oregano , pepper until well blended, cover and let sit at least 4 hours in refrigerator, stir once an hour to ensure even absorbtion
alouette baby brie caramelized pepper   onion pizza
heat oven to 400f place oven rack in lowest position
grease cookie sheet
unroll dough on cookie sheet
press out to 15x12-inch rectangle
bake 8 minutes or until light golden brown
remove from oven
meanwhile , in medium skillet over medium heat , cook and stir onions with 2 tablespoons of the balsamic vinaigrette and the brown sugar 8 to 10 minutes or until tender
stir in red pepper strips and remaining 1 tablespoons balsamic vinaigrette
arrange alouette baby brie over partially baked crust
top with onion and pepper mixture
drizzle lightly with olive oil
bake 10 minutes or until alouette baby brie is melted and crust is deep golden brown
sprinkle with thyme leaves
cut into 20 squares and cut squares diagonally into triangles
alouette baby brie toasts with pear and chocolate wine sauce
preparation:, combine wine and sugar in saucepan and reduce over medium heat for 10 minutes, remove from heat and stir in the chocolate chips, cut baguette into 40 thin slices, brush both sides with olive oil and broil until golden on both sides, cool, cut brie into 4 quarters, cut each quarter into 10 slices, lay slices on chilled plate, in small skillet , toss almonds until golden brown, remove from heat and toss with allspice, assembly:, place baguette rounds on cookie sheet, spread 1 / 2 teaspoon of chocolate wine sauce on each slice, divide minced pear evenly among the slices, lay a slice of brie on top of each "crouton, ", sprinkle with toasted almonds, heat in 350 degree oven for five minutes
alouette bacon wrapped scallops and shrimp
heat a saut pan over medium-high heat for 5 minutes
fry bacon strips on each side for 1 minute until almost crisp , but still pliable
set aside onto a paper towel
drain grease from pan
in the same saut pan over medium-high heat , sear scallops on both sides for 2 -3 minutes until caramelized on top , or opaque
set aside
saut the shrimp in a saut pan over medium high heat for 2-3 minutes
set aside
spread each bacon strip with 1 / 2 tablespoons of alouette
wrap the alouette covered bacon around the side of the scallop
skewer with a toothpick and arrange on a platter
wrap each shrimp also with the alouette covered bacon and skewer with a toothpick
sprinkle with chopped scallions
serve immediately
alouette brandied apricot baby brie
mix preserves , brandy , orange juice and cinnamon in a microwave safe bowl
cover with plastic wrap and microwave on high for 1 to 2 minutes or until sauce begins to bubble
place alouette baby brie in a shallow dish and top with apricot sauce
microwave uncovered on high for 10 to 20 seconds or until cheese softens
serve with french bread
alouette chicken paprika
coat chicken with a mixture of 6 teaspoons of paprika and all of the garlic powder
saut chicken in butter over medium heat about 5 minutes on each side
cover and simmer 15 minutes on low heat
remove chicken from skillet , reserving liquid
combine milk , alouette spreadable cheese and remaining paprika in a small mixing bowl
pour alouette garlic & herbs spreadable cheese mixture into skillet , stirring well with reserved liquid
to serve , pour sauce over chicken
use remaining sauce over rice , pasta or potatoes
alouette crumbled goat cheese ny grilled strip steak salad of gr
whisk shallot and lemon juice in small bowl to blend
gradually whisk in oil
season to taste with salt and pepper
let stand 15 minutes to blend flavors
combine arugula and sliced fennel in large bowl
toss with enough dressing to coat salad
add alouette crumbled goat cheese
toss gently and serve
you can also sprinkle a little of the alouette crumbled goat cheese onto the "strip steaks" during the last 2 to 3 minutes of cooking for a different presentation
alouette extra creamy brie with dried fruit and almonds
leave brie out for about an hour prior to prepping, slice the brie in inches slices, places slices on top of crackers or baguette, layer dried fruit and almonds on cheese to taste
alouette french bread
slice bread in half , lengthwise, spread with cheese, sprinkle with parmesan, broil until cheese melts
alouette ice
put all ingredients in a shaker and shake well, serve in a tall glass with straw
alouette pecan caramel brie recipe
preheat oven to 350f
in an ovenproof dish , bake pecans for about 7 minutes being careful not to over cook
spread caramel over the top of the alouette baby brie
sprinkle pecans on top
serve at room temperature
alouette southwestern pinwheels
mix alouette spinach artichoke spreadable cheese and avocado together to create a smooth paste
evenly spread a layer of paste to cover each tortilla
cover each tortilla with 4 slices of turkey breast
place 4 roasted red pepper filets on top of turkey slices
evenly divide small diced onion over entire length of tortillas
roll each tortilla jelly-roll style and secure with toothpicks at inch intervals and refrigerate for 30 minutes
remove from refrigerator and slice into inch pinwheels
for a colorful touch use sundried tomato and spinach flour tortillas
alouette stuffed mushrooms
preheat oven to 375 f
place mushroom caps hollow side up on baking sheet
fill each cap with 1 teaspoons alouette garlic & herbs spreadable cheese and sprinkle with seasoned bread crumbs
bake 12-15 minutes
garnish and serve
alouette summer vegetables
pre-heat grill to medium high
open aluminum foil cooking bag and layer vegetables evenly inside bag
spoon alouette spreadable cheese on top of vegetables
seal bag by double folding end
place on grill , cover , and cook 8 to 10 minutes
using oven mitts , carefully place bag on baking sheet and cut open , allowing steam to escape
if bag sticks to the grill , cut open and remove vegetables
for oven cooking:
pre-heat oven to 450f insert ingredients in aluminum foil cooking bag as directed above
place sealed bag on baking sheet and bake 20-25 minutes
any other flavor of alouette spreadable cheese may be substituted for alouette garlic & herbs spreadable cheese
alouette caramel apple brie recipe
spread caramel over the top of alouette baby brie, brush apples with lemon juice to prevent browning, arrange apples on top of the alouette baby brie, serve at room temperature
alphabet beef soup
cut meat into bite size cubes
combine meat , tomatoes , tomato sauce , water , bouillon , and vegetables in slow cooker
cook on low for 6 to 8 hours or high for 3 to 4 hours
before serving , turn crockpot to high and add alphabet noodles
cook on high for 15 to 20 minutes or until the noodles are fully cooked
alphabet beef vegetable soup  crock pot
sprinkle beef with salt and pepper
heat oil in a large nonstick skillet over high heat
add beef , a few pieces at a time , and cook 2 minutes on each side
transfer to slow cooker
add onion and carrots to skillet and saute 3 minutes
transfer contents of skillet to slow cooker and add tomato sauce , beef and chicken broths , and green beans
cover and cook on low for 5 to 6 hours
remove lid and add the peas , corn , and noodles and stir inches
cover and cook for an additional 45 minutes to an hour before serving
alphabet chicken soup  crock pot
combine all ingredients except pasta , salt and pepper in slow cooker, cover and cook on low 6-8 hours, add pasta during the last 20 minutes, discard bay leaf, season to taste with salt and pepper
alphabet pikelets
sift the flour , baking powder and sugar into a large bowl and make a well in the centre
whisk together the milk and egg in a jug
pour into the flour mixture and whisk until a smooth batter forms
cover with plastic wrap and set aside for 30 minutes to rest
heat a large non-stick frying pan over low heat
lightly spray with olive oil spray to grease
spoon half the batter into a small plastic bag
cut 1 corner off bag and pipe four 8cm letters into pan
cook for 2 minutes or until bubbles appear on the surface
turn and cook for a further 1 minute or until golden
transfer to a wire rack
repeat , in 8 more batches , with remaining batter , reheating pan between batches
serve with jam
alphabet soup
place tomatoes in a large saucepan & mash with a potato masher, add the next 6 ingredients & stir well, place over medium-high heat and bring to a boil, add pasta, cover , reduce heat , and simmer 20 minutes
alpine beef goulash with noodles
brown beef in oil, add onion and garlic , and saute until tender, add tomato sauce and all seasonings except sour cream and noodles, cover and cook slowly about 2 1 / 2 hours, add sour cream just before serving, serve over hot buttered noodles
alpine cabbage soup
preheat oven to 350f
bring a large pot of water to boil
spread the bread cubes evenly in a 9"x13" casserole dish or 2 quart ovenproof dish
if the cubes aren't dry , toast them quickly in the oven
melt 3 tbsp of the butter and drizzle over the bread
set aside
when the water boils , blanch the cabbage just until tender , about 2 minutes
drain well
spread cabbage over the bread
melt the remaining 2-3 tbsp butter and stir in nutmeg , pepper , and salt
pour the seasoned butter on the cabbage and bread
pour the broth over everything and evenly spread the cheese on top
bake until the cheese melts and starts to brown , 25-30 minutes
serve immediately
enjoy !
alpine chicken in the crock pot
mix together the seasoning mix ingreds and set aside for now
layer the following in order in crock pot: canadian bacon , broccoli , celery , onion and pour water over top
lay half the chicken in , sprinkle with half the seasoning mix , then rest of chicken and remainder of the seasoning mix
mix soup and flour and pour evenly over chicken
do not stir !
cover and cook on high for 2 to 2 1 / 2 hours or low for 5 to 7 hours spread cooked noodles in a 2 to 2 1 / 2 qt broiler proof dish
arrange chicken over noodles
mix sauce with veggies and pour over chicken
sprinkle with pimentos and parmesan cheese
broil 6 inches from heat for six to eight minutes or until lightly browned
alpine hot spiced wine
in a saucepan , combine 1 bottle full-bodied red wine , 3 tbsp, honey , 2 cinnamon sticks , 2 tbsp, cardamom seeds , 1 tbsp, black peppercorns , 1 sliced orange , 1 sliced lemon and 1 / 2 cup sugar, simmer 15 minutes, pour into a mug garnished with a cinnamon stick
alpine latte
combine bailey's , amaretto & frangelico in a mug , add coffee & stir, garnish with cream & almonds
alpine mint hot chocolate
in chilled small bowl , mix whipping cream , powdered sugar , cocoa and 1 / 4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form
cover and refrigerate until serving time
in 2-quart saucepan , heat milk just to simmering over medium-low heat - do not boil
reduce heat to low
add baking chips
stir constantly with wire whisk until melted and smooth
stir in 1 / 2 teaspoon peppermint extract
pour hot chocolate into cups or mugs
top each serving with whipped cream
garnish with candy cane for stirring , or sprinkle with crushed candies
melt white vanilla baking chips carefully
they burn easily , so be sure to cook over low heat , and stir constantly
variation:
use 1 / 3 cup peppermint schnapps for the 1 / 2 teaspoon peppermint extract in the hot chocolate to make a delicious adult drink
alpine muesli
in a large bowl , combine oats , milk , yogurt and vanilla, let sit for 5 minutes to soften oats, in a small bowl combine orange juice , chopped nuts and honey, grate apple and immediately add to orange juice mixture, add remaining fruit, stir into yogurt mixture and mix well, serve chilled
alpine omelet
in a small bowl , soark fruit bits in the water and lemon juice for several hours or overnight
drain fruit and reserve liquid
in a small pan , melt 1 tablespoon margarine over medium-high heat
add cornstarch , stirring quickly
stir in honey and the water from the fruit
stir until the mixture is thick and smooth
add fruit and simmer on low heat while making the omelet
in a large bowl , whip together flour , eggs , half and half , and nutmeg until frothy
cover bowl with a towel and place in refrigerator for 15 minutes
remove and whip mixture once more
turn heat to medium high under a large frying pan
melt 1 1 / 2 tablespoons of margarine and add egg mixture
cover , turn heat to low , and cook for 7 to 8 minuntes- until omelet is light brown on the bottom
with a wooden spoon , break the omelet into bite sized pieces and turn them over
turn heat off and allow egg mixture to beome firm on the bottom
serve with fruit mixture
alpine perch filets in white wine  eglifilets in weisswein
rinse the fish and pat dry
drizzle with lemon juice and dredge the fish in the flour
quickly fry the fish in butter
in a large pan heat the cream with the wine and let it steep for a few minutes
season with salt and pepper
clean and slice the mushrooms
arrange the filets on a platter , cover with the raw mushrooms and then the hot sauces
garnish with chopped parsley
this is served with egg noodles , rice , or new potatoes and a salad
alpine potatoes
in saucepan , cook and stir butter and soup until smooth, remove from heat, add sour cream, add onions , celery , and cheese, mix well, add salt , pepper and diced potatoes, mix well, pour into 9x13 baking pan, top with potato chips, bake at 350 for 45-55 minutes
alpine turkey or chicken casserole
combine all ingredients
pour into a greased baking casserole dish
bake , covered , for 10 minutes at 350
remove cover and bake an additional 25-30 minutes , or until cheese melts but does not burn
if you don't like your celery"crunchy" you'd want to brown it in some butter beforehand and then continue with recipe
alpine vegetable soup
heat the oil in a large saucepan on medium-high
when the oil is heated , add the chopped onion and saute until the onion starts turning light brown
pay attention that it doesn't burnt
turn the temperature down to medium or low , and let the onions carmelize to a darker brown
turn the heat back to medium high , then stir in the garlic , celery , salt and pepper
stir together to blend the flavors
add the potatoes and carrots and stir-fry for a few more minutes
add the broth , zucchini , and dillweed
bring to a boil , then reduce heat and simmer for 15-20 minutes , until the vegetables are soft
make sure that the cornstarch is dissolved in the cold water , then add to the soup
raise the heat to medium-high and heat through to thicken the broth a little
serve topped with grated cheese
alpine village house seasoned cottage cheese
mix all ingredients together and chill for several hours or overnight, serve as a condiment or as a dip with veggie sticks
alpine village house soup   chicken supreme
to prepare , boil all soup ingredients together for about 30 minutes, to prepare the roux , heat the vegetable oil until smoking, add the flour and stir with a wire whisk, the oil and flour roux should be the consistency of mashed potatoes, add the roux to the soup and use the wire whisk to blend, serve hot and enjoy, puree in blender for a creamier texture
alpler magrone  macaroni with bacon
saute bacon until crisp, add cream , salt , pepper and nutmeg, mix in macaroni and potatoes, layer into a baking dish, sprinkle with cheese and bake for 10 minutes at 350 degrees, meanwhile saute onion in butter until golden, serve sprinkled with the onion
alplermagrone  swiss gruyere cheese pasta
cook pasta per package directions
set aside
cook bacon or lardon" until cooked , but not crispy
set aside
pour off grease , but don't wipe out pan
add onions and butter , cook 3-5 minutes until onion is translucent , douse with vermouth or gruppa , steam a few minutes
add cream , bring just to hot heat , add cheese
continue cooking until bubbly and creamy , add bacon , pour into bowls , serve with sliced green onions if desired
already married chicken  modified engagement chicken
place rack in upper third of oven and preheat to 425 degrees
wash chicken inside and out with cold water , remove the giblets , then let the chicken drain , cavity down , in a colander until it reaches room temperature pat dry with paper towels
poke a few holes in each lemon and microwave for 40 seconds
squeeze fresh lemon juice from 2 of the lemons all over the chicken
prick a few more holes in the full lemons
place these and two of the halves of the squeezed lemons inside the chicken
place them deep inside the cavity of the chicken
rub butter on the bottom of the chicken
sprinkle salt and pepper all over the chicken , inside and out , and under any parts of the skin which are only loosely attached
place the chicken breast-side down on a rack in a roasting pan , bake for 15 minutes
remove from oven and turn it breast-side up
return it to oven for 35 minutes more
continue baking if necessary
let chicken cool for a 15 minutes before carving
serve with juices
enjoy !