formido/recipes-20k huggingface dataset:
allison s taco wings
clean chicken wings , cut at the joints into three pieces and discard wing
in a large resealable plastic bag , combine the taco seasoning , vinegar , oil and cayenne by "squishing" the bag to make a paste
add the chicken wing pieces , seal the bag and "squish" until the paste is distributed evenly over the chicken pieces
marinate chicken 1 hour at room temperature or overnight in the refrigerator
preheat oven to 400f
spread wings pieces on a baking sheet lined with foil
try to maintain some space between each piece - use a second baking sheet if necessary
brush pieces with any extra paste
bake at 400 for 1 to 1 1 / 4 hours , turning half way through the baking time
can be held in a crock pot to serve at a party or buffet
allo aloe
juice the cucumber and apple , stir in the lemon juice and aloe vera , and serve
allrighty then scrambled eggs   paula deen
in a medium size bowl , beat eggs , sour cream , water , and salt and pepper until fluffy
using a nonstick frying pan , melt butter and cook eggs over low heat , stirring occasionally
stir in the cheese
cook until you reach desired consistency
serve hot with biscuits !
enjoy !
allrighty then  the fluffiest scrambled eggs
in a medium sized bowl , mix well all ingredients except for margarine and cheese
let stand at room temperature for about 5 minutes
heat margarine in a medium sized non stick skillet until sizzling over medium high heat
slightly whip eggs again
pour into hot skillet and stir constantly with spatula until desired firmness is almost reached
if cheese is desired , add at this point
stir eggs for 2 to 3 minutes or until they are as done as you like
enjoy :)
allspice cream cheese frosting
in a medium bowl , beat cream cheese , butter and allspice until blended, gradually add confectioner's sugar and mix until well combined, stir in vanilla, gradually add milk , beating until frosting is of spreading consistency
allspice meatball stew
in a large pot , add the meatballs , green beans , carrots , beef broth , worcestershire sauce , allspice , and cinnamon
stir to combine
bring mixture to a boil
lower heat , cover , and simmer for 10 minutes
add in the undrained tomatoes
stir to combine
return mixture to boiling
lower heat and simmer , covered for 5-10 minutes or until the vegetables are crisp-tender
season with salt and pepper to taste , if desired
to freeze: place in a rigid container
to reheat: thaw and heat through
allspice orange nut bread
cream together butter and sugar, stir in the eggs and orange rind, combine flour , baking soda , baking powder , salt , allspice , and nuts, add to creamed mixture alternately with the orange juice, stir until combined, pour into a greased and floured 9" x 5" x3" pan, bake in a preheated 350f oven for approximately 1 hour , or until done
allspice substitute
mix together, you want equal amounts of the spices above or, use according to your recipe
allspice sweet potato pie  bh g
peel and dice sweet potatoes
boil until tender , about 20-25 minutes
drain and mash with a potato masher
put aside
for the crust: in a big bowl combine flour , sugar , 1 ts allspice and the salt
cut in butter until mixture resembles coarse sand
sprinkle 1 tbs of the ice water over the flour mixture and gently toss with a fork
push moistened dough to side of bowl
repeat moistening flour mixture , using 1 tbs of ice water at a time , until all mixture is moistened
form dough into a ball
on a lightly floured surface use your hands to slightly flatten the dough
roll out into a circle of 12 inches in diameter
transfer dough to a 9 inch pie plate
if you have any extra dough , fold it under
crimp edges as desired
do not prick the dough
preheat oven to 190c / 375f
for the filling: from your sweet potato mash measure 1 1 / 2 cups
in a medium bowl combine this , brown sugar , cream , eggs , 1 1 / 2 ts allspice , vanilla , orange peel and salt
pour filling into prepared pie plate
bake for 40-45 minutes or until knife inserted near the centre comes out clean
enjoy !
allspice wonder
in large bowl mix all ingredients together for 5 minute or until well blended, grease 9in, cake pan, preheat oven to 360degrees fahrenheit, pour batter in cake pan, bake for 1hour 15 minute
ally style pasta carbonara
mix a little of the milk with the cornflour to make a smooth paste
add to the remaining milk and cook in a saucepan over a medium heat , stirring constantly until thickened
add the cheese and stir until combined
add the ham
cook the pasta and stir in the sauce
ally s low cal margarita
rub lime juice along the rim of the glass and dip into a shallow dish of salt or your favorite low calorie sweetener
mix all ingredients together and pour over 1 cup of crushed ice
optional: may garnish with a lime slice
allysha s really awesome ramen
bring approximately 1 / 2 or 1 cup of water to a boil
place the seasoning packet into the water and add leftover meat and the noodles
when noodles are barely soft add the egg yolk to the broth and noodles
add the spinach stem side down lightly cook , then add the spinach until cooked through
turn off the stove
pour the a little of the broth into your bowl , then add the noodles and top with egg and leftover meat
enjoy and slurp your noodles loudly
allysun s spicy tomato and corn salsa
combine garlic , lime juice , honey , salt and pepper and whisk together in a large bowl
add the remaining ingredients
chill for at least 2 hours
almas pite  hungarian apple cake
to make the dough:
in a food processor , process butter , egg yolks and sour cream or cream
add the flour , dry yeast and sugar
process until dough is light and does not stick to the sides of the processor
if the dough is too moist , add a bit more flour , if too dry , add a bit of milk
cover and put in the fridge overnight
take the dough out of the fridge about 1-2 hours before you bake it , so the dough can soften a little
preheat oven to 200 degrees celsius and greas a rectangular baking dish
cut the dough in two , and roll out to the size of your baking dish and place one part inches
sprinkle with walnuts
grate the apples and squeeze all the juice out
put apples on top of walnuts
sprinkle with caster sugar and cinnamon
put the other half of the dough on top
brush with a beaten egg and prick with a fork in a few places to allow steam to escape
bake for around 35-40 minutes
cool in baking dish
great served with cream !
almendrado the mexican flag
prepare 8x4x2 loaf pan with non stick spray , set aside
add the gelatin to the cold water and stir
place this mixture in a double boiler and heat until the gelatin dissolves
remove from heat and let it cool at room temperature
beat the egg whites until lightly stiff
gradually add the sugar and salt one tablespoon at a time while mixing
then add the cooled gelatin , almond extract and lime zest
mix until well combined
do not add hot gelatin to the egg whites
divide the egg whites into three separate bowls
tint one bowl green and one red
fold the food coloring in and mix well to distribute the color evenly
using a tablespoon , layer the green egg whites in the bottom of a glass dish
you can also use a mold if you like
then add the white layer and last the red layer
spreading the layers with the back of a spoon works well
cover the dish with plastic wrap and chill in the refrigerator at least 3 hours to overnight
to serve invert pudding on a serving platter
garnish with custard sauce if desired
almendras saladas  salted almonds   tapas
pour 1 inch depth of olive oil into a saucepan and heat to 380 degrees, fry the almonds until lightly golden, drain , sprinkle with the salt and paprika and mix well, place in small bowl for tapas serving
almesan   vegan parmesan
combine all ingredients into a blender and pulse until everything turns into tiny crumbs
that's it !
almond   cake with  meringue and whipped cream filling
grease and flour three 9" round cake pans
preheat oven to 350 degrees
cake:
pour cake mix and ground almonds into a large bowl , add milk , oil and egg yolks
beat on low speed until blended , then beat on medium speed for 2 minutes
divide batter between the three prepared pans
set aside
in a bowl , whisk egg whites until foamy , continue whisking gradually adding 1 cup of sugar until stiff peaks form
gently fold in sliced almonds
spread mixture evenly over the cake batter in pans
bake as directed on package , approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean
cool 20 minutes , remove from pans
cool completely before you put the filling between the layers
filling and decoration:
whip cream , sugar and vanilla until soft peaks form
place one cake layer on serving plate
spread one half of the cream on cake layer
put second layer on top , repeat the process and place third layer on top
melt chocolate over low heat and stir in butter
drizzle cake with chocolate mixture
chill before serving
enjoy !
almond   poppy seed muffins
preheat the oven to 350f , adjust a rack to the middle position
spray a 12 cup regular size muffin tin with some nonstick spray
whisk flour , salt , baking powder , baking soda , and poppy seeds in a large mixing bowl and set aside
whisk egg , sugar , and almond extract together until combined , then whisk in the buttermilk and melted butter
add the buttermilk mixture to the flour and fold to combine
there should be not large pockets of flour but small streaks may remain
do not over mix
the batter will be fairly thick
divide the batter evenly into the tin
bake for about 20 25 minutes or until a toothpick inserted in the center comes out clean
flip the muffins out of the tin and cool them right side up on a cooling rack
almond   sesame nut roast with mushroom onion sauce
heat oil in a large skillet and fry the onion gently for 2-3 minutes
add the rice and cook slowly for 5-6 minutes , stirring frequently
add the vegetable stock , bring to a boil and then simmer for about 15 minutes , or until the rice is tender
add a little extra water if necessary
remove from the heat and transfer to a large mixing bowl
add the carrot , leak , sesame seeds , almonds , cheese , eggs and herbs to the mixture
mix well and season with salt and pepper
transfer the mixture to a greased 1 lb loaf pan , levelling the surface
bake in a preheated oven at 350-f degrees for about 1 hour , until set and firm
leave in the pan for 10 minutes
to make sauce , melt the butter in a small saucepan and fry the onion until dark golden brown
add the mushrooms and cook for a further 2 minutes
stir in flour , cook slowly for 1 minute and then gradually add the stock
bring to boil , stirring constantly , until thickened and blended
season to taste
turn out the nut roast , slice and serve on warmed plates with fresh vegetables , accompanied by the sauce
garnish with sprigs of italian parsley if desired
almond  feta cheese  spread with herb oil  vegan
place almonds in medium bowl and cover with 3 inches of water
let soak 24 hours
drain and rinse
puree almonds , lemon juice , 3 t olive oil , garlic , salt and 1 / 2 cup water in blender or food processor for 6 minutes or until really creamy
place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth
bring sides together twist into an orange-sized ball and secure with a twist tie
chill for 12 hours
line baking sheet with parchment and transfer almond ball from cheesecloth
shape to look like a 6" round of brie
bake 40 minutes or until top is slightly firm
cool
then chill
combine 1 / 4 cup olive oil with herbs and heat over medium low heat until heated through but not simmering
cool to room temperature and drizzle over almond spread just before serving
spread on crusty bread or crakers
you'll love it !
almond   glazed poppy seed bread
combine bread ingredients and beat 2 minutes, pour into 2 large , greased loaf pans, bake at 350f degrees for 1 hour, cool 10 minutes and remove from pans, mix glaze ingredients together and spoon on top of bread
almond   pecan bark
melt white chocolate and add almond oil, toast nuts and spread on cookie sheet, spread chocolate over nuts and chill
almond  crusted chicken breasts
preheat oven to 425 degrees
lightly crush almonds with your hands
place chicken breasts between two pieces of plastic wrap and flatten with meat mallet
season chicken with salt and pepper , then dredge in flour
mix egg and water together
dip chicken in egg wash
press almonds onto chicken , being sure to fully coat each breast
butter a baking sheet
place chicken on sheet and bake for 15-20 minutes
while chicken is baking combine lemon juice , butter and basil
drizzle butter of cooked chicken breasts
almond amaretto coffee
in a coffee cup , stir together the coffee , amaretto , and brown sugar, stir to dissolve sugar, top with a dollop of whipped cream and sprinkle with almonds , if desired
almond and apricot tart
preferably use a tart tin with loose bottom -- the type with the corrugated sides
grease well
an ordinary tart plate can also be used
put the flour and salt in a mixing bowl
rub in the butter with your finger
add the soft butter , egg yolks and vanilla , and knead the dough until smooth
press it into the greased tart tin and prick the bottom with a fork
preheat oven to 350 deg f / 180 deg celsius
chill the crust in fridge for about 30 minutes
put baking paper in the crust , weigh down with raw rice or beans , and bake for 10 minutes
remove the baking paper and rice / beans , and bake about 8 minutes longer or until crust is golden
cool slightly
spread the smooth apricot jam over the base
with an electric beater whisk the butter and sugar until light
add the eggs one by one , as well as the almond and vanilla essence , whisking well , until you have a light , pale and creamy mixture
whisk in the almonds , flour , salt and lemon zest
spread this mixture over the jam base
bake about 25 minutes , until the filling is pale brown and set
if using , arrange the drained apricot halves , round side up , on the tart
almond and chocolate sandwich cookies
in a food processor , process the almonds with 3 tbl sugar until the almonds are finely ground
set aside
sift flour , baking powder and salt together
in a mixer with a paddle attachment , beat the butter and remaining 3 / 4 cup of sugar until mixture is light in color and texture- at least 3 minutes
beat in the egg and almond extract , then the almond mixture
on low speed , gradually beat in the flour mixture just until smooth
cover the dough with plastic wrap
refrigerate until dough is thoroughly chilled- at least 2 hours or up to 5 days
preheat oven to 350
line sheet pan with parchment
using a teaspoon , portion the dough into 80 pieces
roll pieces into balls between the palms of your hands
place the balls about 1 1 / 2 inches apart on the sheetpans
do not crowd
bake until cookies are lightly browned all over- about 10-12 minutes
cool on sheet pan for 3 minutes , then transfer cookies to cooling racks to cool completely
melt chocolate in a double boiler over simmering water
using a small icing spatula , spread about 1 / 2 teaspoon on the underside of a cookie , the sandwich with another cookie
refrigerate briefly to set chocolate
almond and fig filling
simmer first 8 ingredients for 8 minutes, stir constantly, add the almonds and vanilla
almond and ginger matzo balls
place margarine in medium bowl
blend almonds , salt , sugar , ginger and pepper in food processor until nuts are finely chopped
mix into margarine
whisk in eggs and ginger ale
stir in matzo meal
cover and chill 1 day
bring large pot of salted water to boil
add fresh ginger
drop batter onto sheet of foil in 16 equal mounds
using wet hands , shape mounds into smooth balls and drop into boiling water
cover pot tightly
reduce heat to medium
cook matzo balls until very tender throughout , about 1 hour 15 minutes
using slotted spoon , transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish
can be made 2 days ahead
cover and refrigerate
rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water
almond and lemon biscotti
preheat the oven to 325 degrees
in a large bowl , whisk together the flour , cornmeal , baking powder , and salt
in another large bowl , beat the sugar and eggs until pale yellow , about 3 minutes
mix in the lemon zest and then the flour , and beat until just blended
stir in the almonds
let the dough rest for 5 minutes
line a large baking sheet with parchment paper
divide the dough evenly into 2 equal mounds and place on the baking sheet
with moist hands , space the dough evenly apart and form into 2 logs
bake for 35 minutes until lightly browned
cool for 5 minutes
using a serrated knife , cut the logs crosswise into 3 / 4-inch-thick diagonal slices
arrange the biscotti cut side down on the same baking sheet
bake until the cookies are pale golden , about 25 minutes
let cool completely
to make the chocolate for dipping: melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted
almond and lime lemonade
in a 2-quart pitcher , combine water , lemonade , and orange juice concentrates , pineapple juice , lime juice , vanilla , and almond extract until well blended
chill until cold
serve over ice
almond and pear cake
grease a 30cm flan tin or a pie plate that you can directly slice and serve from
preheat oven to 18oc
using electric beaters , beat butter , sugar and lemon zest until creamy and pale in colour
continu beating and add the eggs , one at a time
fold in the flour , baking powder and almond meal
fold in the xanthan or guar gum at this point if you are using gluten-free flour that does not already contain a gum
spoon half of this mixture into the flan tin
spread to cover
reserve the remaining half of the mixture
arrange the pear slices over the base
spread the pears out evenly
they usually need to be slightly overlapped
sprinkle the cinnamon over the pears
spread the remaining cake batter over the top of the pear layer and then scatter over the flaked almonds
bake in the pre-heated oven for around 30 minutes or until tested as cooked with a skewer
allow the cooked cake to stand for at least 10 minutes prior to serving
serve warm with fresh cream , warm custard or ice-cream
almond and pistachio rice with chicken
in a large skillet over medium heat , brown the onions in the oil, season with salt and pepper, add the garlic , spices and rice, continue cooking for 1 minute , stirring to coat the rice with the oil, add the broth and bring to a boil, cover , reduce the heat and simmer gently for about 25 minutes, add the chicken , pistachios and almonds, continue cooking until the chicken is heated through, adjust the seasoning, serve garnished with cilantro leaves or parsley
almond and plum tart
cream butter and sugar, add eggs - one at a time and beat well, add the warm water and almond essence, add sifted flour and baking powder, stir well to make a mixture that will spread evenly in 20cm diameter tin, sprinke with slithered almonds, arrange sliced plums on top, sprinkle with sugar, bake in the oven for approx 20 minutes at 160'c
almond and raisin pilaf
heat oil in large non-stick frying pan
add onions and fry over moderate heat soft
at the same time in a medium pan bring a small amount of salted water to boil
cook pasta until tender drain thoroughly , and rinse with cold water
empty into a bowl for later
add raisins and rice to the onions and saute 2-3 minutes
when finished transfer to the now empty medium pan
add the vegetable stock and bring to boil
cover and reduce to a very low heat for 10 minutes or until water is absorbed
in the now empty frying pan add a bit more oil and brown the almonds over moderate heat
after the first few are going dark brown and most are at least golden empty onto a paper towel and pat dry
if needed add more oil and add the vermicelli and fry
you want small clumps of toasted noodles ideally
it adds a nice texture to the meal
if the rice finishes first leave covered but remove from heat
when ready stir almonds and vermicelli into rice and serve
if you know you're not going to eat it all at once
serve the rice on the plate and then stir in a portion of the almonds and vermicelli
refrigerate the left over rice , store the almonds and vermicelli seperately
to reheat: add a tablespoon of water to the portion and reheat in microwave stirring frequently
when hot add almonds and vermicelli
almond and strawberry bread
preheat oven to 350 degrees f
grease a 7-1 / 2 x 3-1 / 2 inch loaf pan
in a small bowl combine flour , baking soda and salt
in a large bowl , cream together sugar and butter
add egg and almond extract and beat until fluffy
add flour and yogurt alternately to creamed mixture
fold in almonds , then strawberries
turn batter into prepared pan and bake 45 to 50 minutes at 350 degrees f or until toothpick or knife inserted all the way to bottom comes out clean
while bread is baking , combine the glaze ingredients
let bread cool in pan
while bread is still warm , drizzle with almond glaze
almond and sugar powder
grind the almonds with half of the confectioners' sugar in your food processor , stopping to break up any caking as needed , until finely ground but not at all oily
sift through a medium sieve
grind the almonds that don't pass through the sieve with the remaining confectioners' sugar until reduced to a fine powder
transfer all of the almond and sugar powder to a bowl , break up any caking with your finger
almond anise biscotti
in a large mixing bowl , beat butter , sugar and eggs on med, speed for 1 minute, add vanilla and anise seeds and beat until combined, mix in almonds , coarsely chopped, stir in combined flour , salt and baking powder, shape the dough in a 16-inch long log on a parchment paper lined cookie sheet, flatten the log until about 2-inches thick, bake the log for 25 minutes in a 350f preheated oven, cool for 10 minutes, using a serrated knife , cut into 1-inch thick slices, bake slices in a 325f oven for 15 minutes, transfer to wire rack and let cool, store in an airtight container at room temperature for up to 2 weeks
almond apricot bread
for the bread ~ preheat oven to 350 degrees f & grease a 9"x5" loaf pan
in a large bowl , whisk together the flour , sugars , baking powder & salt
set aside 1 tablespoon of the baby food for a glaze
in another bowl , beat together the egg , 3 / 4 cup milk , oil , 1 teaspoon almond extract & the remaining baby food , then stir this mixture into the flour mixture just until moistened
fold in the almonds & dried apricots & pour the batter into the prepared loaf pan
bake for 55-65 minutes or until a toothpick inserted near the center comes out clean
cool for 10 minutes before removing from the pan to a wire rack to cool completely
for the glaze ~ combine the powdered sugar , 1 tablespoon of the apricot baby food , 1 teaspoon of milk & 1 / 8 teaspoon of almond extract , mixing until smooth
drizzle over the cooled loaf
almond asparagus
clean and trim off the tough ends of asparagus, melt margarine in a large skillet, add the asparagus, saute' at medium heat for 3-5 minutes, add lemon juice , cover , and simmer until crisp-tender, add the almond slivers, season with salt and pepper to taste, toss gently , then serve
almond bacon cheese spread
chop almonds until fine, crumble bacon, combine all ingredients, mix lightly
almond baked halibut
heat oven to 500 degrees f
arrange fish in a shallow baking pan
season with salt and pepper
blend together lime juice , garlic and oil and brush over fish
bake for 10 minutes
turn over , baste with juice
lower oven temperature to 425 degrees f and bake 15 minutes longer or until fish flakes easily with a fork
baste several times during cooking
saute almonds in butter until golden brown
serve fish with almonds sprinkled on top and garnished with lime wedges