formido/recipes-20k huggingface dataset:
angel s creamy potato and leek  bake
pre heat oven to 350
heat oil in pan over med-low , when hot add leeks and saute , stirring often until just beginning to brown
remove from heat
spray or butter a shallow , fairly large ovenproof dish
roughly divide potatoes into three stacks keeping the nicely shaped largest ones for the top layer
layer 1 / 3 potatoes , add salt and pepper to taste , top with half of the leeks , repeat this step and layer last of potatoes on top , overlapping and looking good
pour cream over
bake covered for 25-30 minutes
remove cover , raise heat to 425 , bake uncovered for further 10-12 minuted
angel s kiss
add to shaker laden with ice , shake and strain into a chilled martini glass
angel s rich and buttery pan rolls  bread machine
add the ingredients in the order listed in your bread machine manual
select dough cycle and push start
when cycle is done , remove the dough to a lightly floured board , cut into 12 - 24 pieces
shape each piece into a roll and place in a lightly greased muffin pan
cover and let rise until double in size
bake in a preheated 375 degree oven for 10 - 20 minutes or till golden
you can also add sesame seeds or poppy seeds on the rolls after you egg wash them prior to baking ! :) the possibilities are endless ! :)
for those watching their sodium content you can use as little as 1 / 4 tsp of salt and they will still turn out wonderful
angel s tangy meatloaf
preheat oven to 350f
finely chop onion
in a large bowl lightly beat egg
add chuck , onion , oats , 1 cup tomato sauce , soup mix , parsley and pepper and lightly blend with hands until just combined
in a roasting pan form mixture into a roughly 9- by 5-inch loaf and bake in middle of oven 10 minutes
while meatloaf is baking , in a small saucepan whisk together water , vinegar , brown sugar , mustard , and remaining cup tomato sauce and bring to a boil over moderate heat
reduce heat and simmer so that sauce thickens and reduces
after meatloaf has baked 20 minutes , spoon enough sauce over meatloaf to coat it
continue to bake meatloaf , spooning more after 45 minutes and then 1 hour and 10 minutes more , or until a thermometer inserted in center registers 160f let meatloaf stand in pan on a rack 10 minutes
adjust time if cooking in muffin tins
serve meatloaf with sauce on the side
angel s tomato cucumber salad
peel , slice and chop tomatoes , cucumber , and red onion, add mayonnise, mix well, add salt, chill well before serving
angel s wing
in a pousse cafe glass , layer ingredients carefully in order listed
angel hair pasta with coriander and chilli
cook the pasta in a large pan of boiling water uncovered until just tender , drain while the pasta is cooking heat oil in a large pan , cook the chiles and garlic stirring about 3 minutes until nice and fragrant
remove the pan from the heat
stir in the coriander and salt
gently toss the coriander mixture with the pasta and lemon juice in the pan
sprinkle with parmesan just before serving
angel hair pasta with herbed chicken
heat olive oil in a nonstick skillet
add the onion and carrot and cook them , stirring over medium heat until the onion is soft but not browned , about 5 minutes
add some water if it is dry
add the chicken to the skillet and cook , stirring just until it is no longer pink
sprinkle with the basil , oregano , thyme , and pepper
add the broccoli , cover , and steam for 5 minutes
stir in the milk and warm it , but don't let it boil cook pasta until al dente , drain well
stir the pasta into the sauce mixture , then add the cheese
cover the pan until the sauce has thickened slightly , 3-5 minutes
serve
angela s chicken  tikka masala
prepare all ingredients for curry paste
heat fry pan and add all ingredients and heat for 4-5 minutes
scrape ingredients into blender and blend until a smooth paste
scrape out of blender and put into a small bowl
clean out your blender
curry powder will stain
assemble your blender again , as you will be using it again in a few minutes !
clean chicken and cut into small pieces , approximately 1 inch pieces
in your blender add garlic , ginger , tomato and yogurt and blend until all is nice and smooth
keep lid on blender and set aside for later
measure oil into a nice sized pan and heat on medium heat
add onion and fry for 2-3 minutes
add the yogurt-tomato mixture from your blender and stir constantly for one minute
add the curry paste and stir constantly for another minute or so
then add cubed chicken to the pan and completely mix
add heavy cream at this time and stir constantly until mixture starts to bubble
add salt and pepper , and cover
reduce heat to low-med heat and simmer for 20 minutes
it would be a good idea to start cooking your rice after 20 mins , check to see if chicken is completely cooked !
serve over rice !
be sure to use the gravy as well !
enjoy !
angela s chocolate cream pie
combine 1 / 4 cup sugar , cornstarch , flour , cocoa and salt in small bowl, blend well, stir in 1 / 4 cup milk and egg yolks, in a saucepan , combine remaining 3 / 4 cup sugar and remaining 2 cups milk, place over medium heat and gradually bring to a boil, remove from heat, stir 1 cup hot milk mixture into the cocoa mixture , then return to saucepan, bring to a boil over medium-high heat , stirring constantly, let mixture boil for 5 minutes while continuing to stir, remove from heat and stir in butter and vanilla, pour into pie shell and let chill 2-3 hours before serving, top each slice with a dollop of cool whip when serving
angela s famous meatballs
preheat oven to 350
combine all of the meatball ingredients in large bowl until well mixed
shape into small balls and place on buttered casserole dish in single layer
bake until lightly browned on bottom of balls then stir around and bake a few minutes longer until firm
time will depend on the size of the balls
approximately 20 minutes to 1 / 2 hour
while the meat is baking , put all sauce ingredients in large pot and simmer
when the meatballs are finished baking , carefully scoop them out with a slotted spoon and put into sauce
gently stir until well coated and heated through
at this point you can serve immediately or put in crockpot for a party and keep them warm on a low setting
enjoy !
angela s garlic bread
split loaf in half length wise
generously cover both sides of the bread with softened butter
add garlic powder or fresh garlic to both sides of the bread
slice tomato into paper thin slices , add to one side of the loaf , the bottom side
add oregano
add parmesan cheese
close bread and wrap in foil
place in a 350 degree oven for 20 minutes
angela s grilled vegetable salad
cut veggies , excluding artichoke hearts , into large chunks and place in a pan
toss with a light coat of olive oil , plenty of freshly ground black pepper , salt , and garlic powder
let it marinate for one hour
fire up your grill and get those veggies grillin' ! you still want them to be somewhat firm because they'll still continue to cook a little when you take them off the grill , so you don't them to turn mushy
place onto a large plastic dish chill in the refrigerator for one hour until completely cooled down
once the veggies are cold , cut them up into bite size pieces and place in a large bowl
cut up the artichoke hearts into bite size pieces and place in a large bowl
for the dressing , chop up the garlic and put in a small bowl and put in a small bowl
measure out lemon juice and mustard and whisk lightly
add balsamic vinegar and whisk
slowly begin drizzling olive oil into the bowl as you whisk
add fresh ground pepper and salt to taste
pour dressing over veggies and toss lightly
add the cheese and pine nuts and toss again
chill for about 20-30 minutes
enjoy !
angela s meatloaf
mix all ingredients together and put into loaf pan, then , top with ketchup, bake at 350 for 1 hour
angela s pasta salad
in a small bowl whisk together the mayo and dressing mix until very well blended
i
n a large bowl gently mix the other ingredients , then add the dressing , tossing together until well coated
refrigerate until chilled through
i mix these with the pasta to see if it looks right before adding the sauce
angela s pineapple coconut  cream cheese frosting
blend all ingredients together in a food processor till light and fluffy
angelas e z drop biscuits
preheat oven to 450
in a large bowl , combine flour , baking powder , sugar , cream of tartar and salt
stir in butter and milk just until moist
drop batter on a lightly greased cookie sheet by the tablespoon
bake in preheated oven til golden on the edges , about 8- 12 minutes
serve warm
angelic deviled eggs
place 1 dozen eggs in a large pot
fill the pot with cold water until it covers the eggs by about an inch
bring the water to a boil
then reduce to a low simmer for 15 minutes
remove the pot from the stove and place it in the sink
run cold water into the pot for several minutes until the pot is full of cold water
remove the eggs
roll each egg to crack the shell and gently peel
with a sharp knife , cut each egg in half length-wise
remove the yolks and place them in the food processor
add the mayo , mustard , dill , shallots , paprika , salt and pepper to the egg yolks
puree until extremely smooth
using a pastry bag and
sprinkle a few capers and extra chopped dill on each egg
cover and refrigerate until ready to eat !
angelic lemon cake dessert
in 13x9-inch pan , layer the cubes of cake , packing them tightly together, cream together cream cheese and sugar, fold in cool whip, spread over the cake cubes in pan, spread pie filling over top of cream cheese mixture, sprinkle with nuts , if desired, refrigerate until serving
angelic shrimp and lobster
in a large saute pan over medium heat , melt butter and saute garlic and shallots for 2 minutes
add wine , chicken broth , black pepper , and red pepper flakes and bring to a boil over medium-high heat until the liquid starts to reduce
add shrimp and cook about 5 minutes until opaque
add lobster just to heat through
reduce heat to simmer , add cream and turn off heat after 1-2 minutes
meanwhile , cook pasta according to package directions
drain
remove seafood from sauce and set aside
toss pasta with sauce
place seafood on top of pasta , sprinkle with parsley and serve
angelic strawberry frozen yogurt
put strawberries and sugar in the freezer bag
zip the bag closed , pressing out excess air
mash strawberries and sugar together in the bag
add whipped topping mix and milk , zip the bag , then squeeze the mix
add yogurt to the mixture in the bag , seal it , then squeeze the mixture until well blended
place in the freezer to harden
after two hours , remove bag from freezer
squeeze mixture to make texture creamier
eat at soft-serve consistency or return to freezer
makes one quart
to prepare fresh fruit for recipe mixtures or toppings , put fruit in freezer bag , remove excess air and zip closed
mash , squeeze or knead to soften fruit
to crumble cookies or candy for recipe mixtures or toppings , put in freezer bag , remove excess air and zip closed
use a rolling pin to crush cookies or candy
to support the freezer bag upright while adding ingredients , turn the zipper back to form a"cuff
"stand bag in a small bowl
angelica butter
place the butter in a mixing bowl
stir in the remaining ingredients
place the mixture on a sheet of plastic wrap and set in the refrigerator until stiff enough to form a log
shape the butter about 1 1 / 2" thick and cover with the plastic
freeze the log until you are ready to use it
it wasn't exactly "log" shaped rather rectangular but it worked out well
slice butter into 16 coin sized pieces so they will melt easily
place directly from the freezer onto hot fish or a variety of hot vegetables
prep time does not include freezing the butter
yield is half cup or approximately 16 butter "coins"
angelica liqueur
crush the fennel , aniseed , coriander seeds and cloves a little and chop the angelica stems
put the seeds and angelica stems into a large preserving jar
add the sugar
pour on the vodka and leave by a sunny window for 2 weeks , swirling the mixture daily
strain through find muslin into a sterilised bottle and seal
leave in a dark place for at least 4 months
drink in small quantities with a piece of angelica in each glass
angelina  mexican shirley temple
pour club soda , lime juice , orange juice , and grenadine juice all together over ice
stir
garnish with a lime wedge
angelina s caponatina
place eggplant in a colander in the sink and sprinkle lightly with salt
let sit for 2 hours and rinse
heat 1 / 4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent , about 15 minutes
remove from skillet with slotted spoon and reserve
heat remaining 1 / 4 cup olive oil in skillet , then saute onion , celery , green pepper , and garlic until soft and translucent , about 10 minutes
add reserved eggplant , olives , capers , salt and pepper to taste , sugar , vinegar , sauce and red pepper flakes
simmer , covered , for 20 minutes , stirring frequently
let cool , then refrigerate
angelina s restaurant crab cakes   maryland
put crab meat in a large bowl and cover with bread crumbs and moisten with milk
combine beaten egg with the mayonnaise in a separate bowl
add baking powder , parsley , onion , salt , and pepper
pour this mixture over crab / crumb / milk mixture
refrigerate for at least 1 hour
dust cakes lightly with flour
after one hour , form crab into cakes , not over mixing or over forming
put each crab cake on wax-paper - and let sit until ready to fry up
let sit again , at least one hour , this makes the cake easier to hold together during the cooking process
spray cooking spray on bottom of pan , ,
heat butter or oil until hot
fry crab cakes approximately 4 minutes per side , carefully , flipping over and frying for another 4-5 minutes until browned
drain on paper towel and serve
angelinas hot chocolate
in a double boiler over low heat , combine chocolate and 1 / 4 cup water until melted , stir until smooth
remove top of double boiler pan from
whisk in 3 tablespoons hot water
pour into pitcher or divide among individual 4 mugs
either stir 3 / 4 cup hot milk into each mug or serve milk in a separate pitcher
pass sugar and whipped cream in separate bowls
add to taste
angelini beet salad
heat the oven to 350 degrees
wrap the beets in aluminum foil and bake them for one hour
unwrap them , cool slightly and peel
slice the beets thin on a mandoline
place them in a medium bowl and set aside
to make the dressing , pour the blood orange juice into a small bowl , add the salt and pepper and whisk
slowly whisk in the olive oil in a stream
dress the beets with 1 to 2 tablespoons of the dressing
toss gently to combine
in a large bowl , toss the baby greens with 1 to 2 tablespoons of dressing
divide the beets into four portions
make several small piles of beets on each of four plates and top each pile of beets with one-fourth of the salad greens
divide the burrata into 4 portions , cutting it in half or quarters as necessary and place one portion atop each salad
angelique s veggie sandwich for 1
decide if you want your bread toasted first
spread one slice of bread with mayonnaise
arrange the greens on top
place the remaining ingredients on the other slice of bread and finish by sprinkling lightly with the raspberry vinaigrette
cut in half and enjoy !
angelo azzurro  blue angel  cocktail
add ice cubes to shaker , pour spirits over the ice then shake 8-10 seconds, pour into chilled martini or high ball glass, garnish with wedge of lemon , lime or orange
angels easy breakfast burritos
heat oven to temp as instructed on package, line a baking sheet with foil then spray with cooking spray to prevent sticking, lay tater tots on pan and sprinkle with salt, cook until done , set aside to cool completely, brown sausage in a skillet until done, drain to remove fat then set aside to cool completely, scramble eggs and cook until desired doneness, set aside to cool completely, once all cooked ingredients are cooled completely , begin making burritos, lay sausage , then eggs , then cheese , then tater tots on a tortilla, roll tortilla into a burrito, set aside, once all burritos are rolled , cover each in plastic wrap, use a freezer safe plastic bag to store burritos inches, use salsa when you reheat burritos, burritos take 2-3 minutes to reheat , depending on your microwave
angels on horseback
mix the white wine , garlic , salt and pepper together
add the oysters and marinate 10 to 20 minutes
preheat the broiler
cut each bacon slice in half , and wrap each oyster with a piece of bacon and secure with a toothpick
broil on both sides until the bacon is crisp
keep warm on a heating tray
angie s angel food cake
sift together the first two ingredients
beat the egg whites , water , and salt until foamy
add the cream of tartar into soft peaks
gradually add the sugar , beating into very stiff peaks
carefully fold in the extracts
then gradually sift in flour-sugar mixture just until blended
gently push batter into ungreased 10- inch tube pan
carefully cut through batter with a knife to remove air bubbles
place on lower rack in oven so top doesn't get too dark
bake at 360 degrees for 30 to 35 minutes
invert pan on a funnel to cool
variations: for chocolate cake , remove 3 tablespoons flour from cup and replace it with 3 tablespoons cocoa powder
or add several drops of peppermint flavoring and a little green color instead of vanilla for a mint cake
ice this cake with chocolate icing
angie s awesome pot roast  crock pot
mix together soda and onion soup mix, pour half mixture into crock pot, place roast in crock pot and pour rest of soda mixture over roast, cook on low for 8-10 hours or high for 4-5 hours, serves well with mashed potatoes and fresh green beans
angie s bacon cheeseburger rice
in a large saucepan over medium heat , cook the beef until no longer pink, drain, add water , barbecue sauce , mustard , onion and pepper, bring to a boil, stir in the rice, sprinkle with cheese, reduce heat, cover and simmer for 5 minutes, sprinkle with pickles and bacon
angie s banana cream pie
beat softened cream cheese and condensed milk at medium speed until smooth, add pudding mix and beat until well blended, fold in the whipped topping until well combined, place half of cream cheese mixture in the bottom of the prepared pie crust, put a layer of sliced bananas over the filling, spread the remaining cream cheese mixture over the bananas and smooth, garnish with remaining sliced bananas and whipped cream , if desired, cover and chill for 2 hours or more
angie s bella marinara
combine tomato sauce and paste , parsley , oregano , basil , salt and pepper
saute onion and garlic in olive oil in a large saucepan until transparent , but do not brown
add the tomato sauce blend and the red wine
simmer 30 to 45 minutes
stir occasionally
angie s creamy squash soup
bake the squash in the oven with a little water on a cookie sheet until fork tender
let cool & scoop flesh from peel & mash
in a saucepan , sautee in margarine , the onions , celery , garlic , carrots & potatoes until soft
stir in the salt , pepper , cinnamon , and nutmeg
stir in the soup broth or stock
stir in the cooled , mashed squash & simmer for a few minutes to let the flavors mix
ladle the mixture into the blender and puree until smooth and creamy , then transfer to a big bowl
repeat until all mixture from pot has been pureed
return the blended soup back into the pot and reheat slowly , and stir in the cream and bourbon
once reheated , ladle into bowls and add a tablespoon of sour cream to garnish
enjoy !
angie s dad s best cabbage coleslaw
in a large bowl , add cabbage , carrots , celery and onion
sprinkle with 1 cup sugar or splenda , and toss so that it is well mixed in
in a saucepan , combine vinegar , oil , salt , dry mustard , and pepper
bring to a boil
pour the hot dressing over the cabbage mixture , and mix well
can be served once chilled but best put into a large covered container , and refridgerate for at least 24 hrs
if you let sit longer it is best to pour off some of the juice before serving
angie s easy rhubarb strawberry cake
prepare cake mix as directed, pour into 9x13 or 15x10x1 inch pan, drop rhubarb over cake mix, sprinkle sugar over rhubarb, over this sprinkle 1 small pachage strawberry jell-o, bake at 350f for one hour or until cake is done
angie s hash brown casserole
preheat oven to 350 degrees, mix all ingredients together in large bowl, pour into buttered 9x13 pan, cover top of potatoes with the crushed cornflakes, drizzle melted butter over cornflakes, bake uncovered 45 minutes
angie s irish soda bread
preheat oven to 350 degrees, grease loaf pan and set aside, combine flour , baking powder , and baking soda, stir in sugar and butter to combine, add raisins , stirring to combine, add eggs and buttermilk, pour into prepared pan and bake for 1 hour, let cool and serve
angie s just right salad dressing
whisk together all ingredients
i like to let this sit for about a day in the refrigerator to let the flavors really blend
rewhisk before serving
angie s no bake peanut butter cookies
bring milk , sugar and margarine to a boil, boil for 3 to 3 1 / 2 minute, add peanut butter -- stir, add vanilla and oats -- stir, drop teaspoon full on wax paper or foil, enjoy !
angie s nutrition bites reboot
preheat oven to 200c, mix all dry ingredients together, stir in wet ingredients, mixture should be quite stiff, spoon out a tbsp sized dollop , and roll into a ball, bake for 11 minutes , or until golden brown
angie s shrimp canapes
preheat broiler
trim crusts from bread slices , then cut into 20 assorted shapes , using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles
tear enough of the bread trimmings into fine crumbs to measure 1 / 2 cup crumbs
set aside
mix butter and thyme
brush evenly onto bread cutouts
place in single layer on baking sheet
broil 2 min or until golden brown
meanwhile , mix reserved bread crumbs with shrimp , cheese , mayo and salt
spread evenly onto toast cutouts
broil an additional 8 to 10 min or until hot and bubbly
angie s spicy chicken strips
cut chicken into desired size strips
heat oil in a frying pan or electric skillet until hot - about 350 degrees fahrenheit
mix flour and seasonings on a plate
pour milk into a bowl
dip strips into milk , then into flour mixture , back into milk , back into flour mixture , then into pan with the hot oil
cook about 2-4 minutes on each side or until golden brown , according to strip size
always serve with texas pete
anginares me araka  artichoke and pea stew
place the oil , onions and carrots in a large saucepan and cook until the onion is translucent
add 1 1 / 2 cups of water and bring to the boil
cook for 10 minutes
add the artichokes , tomato paste , lemon juice and salt and pepper to taste
cover and cook for 10 minutes more
add the peas and dill , check seasoning
cover and cook a further 10 minutes
the stew should have quite a bit of sauce , but not be swimming in it
if there's too much liquid , uncover pan , turn up heat slightly and boil to evaporate liquid , about 5 minutes
this is best served warm , nearly room-temperature
serve with feta and crusty bread to mop up the juices
anginettes or orange juice cookies
cream crisco and sugar until well blended , add eggs , mix well , then the extract & orange juice , blend in , then add the baking powder and baking soda , mixing well , finally adding the flour mixing well
bake at 450 degrees
preheat oven prior to baking
bake for 5-6 minutes
can leave in a minute longer for a very slightly browned cookie
do not overbake , or they will be no good , as this is not a moist type of cookie
drop by teaspoonful fairly closely set , as they do not really expand out
depending upon "your teaspoonful size" you will get several dozen of these
or you can roll pscs
into small logs and then spiral
glaze:
melt the butter in medium pan , adding all the other ingredients , whisking until sugar melts and it is heated through
consistency should not be too loose nor too thick , should coat cookie evenly without a great deal of dripping
you can add additional small amounts of confectioners sugar if necessary to thicken a bit more
apply glaze with spoon or dipping into the pan , and immediately sprinkle with the colored sprinkles
let dry
hope you enjoy this little bit of italian flavor !