formido/recipes-20k huggingface dataset:
autumn vegetable succotash
in a skillet over medium-high heat , melt butter, add onion, cook until translucent , 2 minutes, add garlic , bell peppers , zucchini , squash , lima beans and corn, season with salt and pepper, cook , stirring until vegetables are tender , 10 minutes, stir in sage and serve
autumn s best mulligatawny   chicken
in soup-pot , cook chicken , water , salt and two of the onions , celery and carrots
bring to a boil , then reduce heat , cover & simmer for at least a half-hour
more finely chop the remaining onion , then in a large frying pan , saute onions in oil until transparent
add chopped apples , continue sauteeing for 4-5 minutes , then add garlic to the pan
quickly sprinkle flour and curry powder over the apple-onion mixture , mix and cook for about 1 minute
remove one cup of broth from soup-pot , and pour slowly over the apple-onion mixture , stirring all the while
add another cup of broth if you'd like , and let it simmer for about 5 minutes
slowly pour roux from frying pan into soup-pot
stir well to blend
simmer for another half-hour
serving suggestion: put 1 / 2 to 1 cup of rice in each bowl or over egg noodles , spoon stew-soup over rice and garnish with parsley
optional variations: figure one piece of meat per serving
or use 3-4 cups of meat picked from the turkey carcass at thanksgiving
or add giblets to the stock as it cooks for additional flavor
or use bite-size chunks of breast meat in place of the whole bird
substitution: replace the water with chicken soup stock or bouillon
warning: do not mix rice or noodles with the soup when you put away the leftovers -- the soup will turn into a soggy mess of curried pudding
unless you like that sort of thing --
autumn holiday coffee
brew a pot of your favorite coffee , a little too strong
in a small pan , add 1 1 / 2 cup water , 4-7 cloves , the cinnamon stick broken up , 4-7 whole cardamom - split the
heat up to boiling then reduce to simmer for 3-4 minutes
mix the coffee and the spice-mix , pour into cups top with whipped cream and sprinkle with chocolate and cinnamon
add more sugar if desired
this also makes a great drink with some kahlua or brandy , for a more adult evening drink
av s  biscoitos  portuguese biscotti cookies
preheat oven to 350f
line baking sheets with parchment paper
cream together butter and sugar until light in color and fluffy in texture
do not undercream or overcream
add eggs , mixing until blended
in a separate bowl , whisk together flour and baking powder
add flour mixture to creamed mixture , stirring until combined
if dough seems dry or flakey , knead slightly
scoop up ping-pong ball sized dollops of dough
roll between your hands to form a 5-inch long "snake" , even throughout the length
brings ends of the "snake" together , slightly folding one end over the other , to form a donut-shape with a small hole in the middle
place cookies 1-2 inches apart on prepared baking sheets
bake 15-18 minutes , or until golden brown
let rest on baking sheet 2 minutes before transferring to rack to cool
enjoy !
avacado and tomato salad
slice the lettuce into 8 discs
slice tomatoes into 16 slices
peel avacados and cut into 16 wedges
shake the rest of the ingredients together to make the dressing
you can adjust the amount of lemon / peach juice to suit your tastes
place one disc of lettuce on each of 8 plates
overlap two tomoato slices and two avacoado slices across the center of the lettuce
drizzle the dressing over the top
avacado garlic dip
slice the avacado into halves or quarters and scrape into bowl , removing the pit
using a fork and the edge of the bowl , mash and stir the avacado until moderately smooth
peel and mince the garlic cloves , and mix into the avacados
add some pico for a little depth , as much or as little as you'd like
enjoy !
avacado relish
in a large bowl , combine avocado , red onion , cilantro , chiles , lime juice , and salt and pepper
fold until incorporated
avalanche bark
melt white chocolate chips with peanut butter
move to bowl & mix with rice cereal
wait until the mix has reached room temperature but don't put it in the fridge ! it's worth the wait so don't rush this !
once it reaches room temperature add mini chocolate chips & marshmallows
mix well !
grease a 9x13 pan and dump mixture inches
press with greased spoon , but not too hard
too compacted and it will turn out too hard
place in fridge for another 30 minutes
when hardened , cut like rice krispy treats & you will enjoy !
avalanche cake
grease and flour bundt pan
set aside
preheat oven to 350
in a very large bowl , combine cake mix , sugar , ricotta cheese , eggs , vanilla& almond extract
beat well
stir in the carrots and butterscotch chips
pour mixture into cake pan
bake at 350 for at least 1 hour and 10 minutes
i use a bamboo skewer to determine when cake is done
poke cake with skewer
if skewer comes out clean , cake is finished baking
if skewer comes out with gooey substance , bake longer
when completely cool , turn out of pan& prepare icing
for icing: mix cream cheese , butter and vanilla together
beat well
gradually add 2 c
powdered sugar , beating well
add another 2 1 / 2 to 2 3 / 4 c
powdered sugar until reaching a good spreading consistency
finally , stir in pecans
once cake is completely cool ice with above frosting
cover and store cake in refrigerator
avalon saute  mushrooms
combine all ingredients, steam for 45 minutes
avanti rolls
dissolve yeast in warm water
add all other ingredients and knead
you may need to add a little more flour
place in a greased bowl , turning once to bring greased side up
cover with a cloth and let rise 1 1 / 2 to 2 hours
punch dough down
let rise until double
form dough into rolls and place on greased baking sheet , cover and let rise about 50-60 minutes
bake at 350f for 13-15 minutes
avanti s bread
dissolve yeast in warm water
add remaining ingredients& knead for approximately 10 minutes , or until dough is smooth& elastic
place dough in a greased bowl , turning once to bring greased side up
cover with a cloth& let rise in a warm , draft-free spot until dough has doubled in bulk
after first rising , punch dough down in bowl& turn over
let rise again until double
cut dough into 5 to 6 portions , each about the size of a grapefruit
let rise , covered for 10 minutes
flatten dough , pressing out all the air , and form into long loaves , about 12" long
place loaves on greased& floured cookie sheets
cover& let rise again
preheat oven to 350f
bake loaves for 20-25 minutes , until tops are golden brown& loaves sound hollow when tapped on the bottom
avanti s sweet bread
dissolve yeast in warm water
let sit , undisturbed for about 10 minutes
you should see little bubbles appear
this tells you that the yeast is active
in a large bowl , mix oil , eggs , salt , sugar and water and yeast mixture together till blended
add flour one cup at a time , mixing well after each addition
knead till smooth and elastic
let rise till doubled , about 1 hour and 30 minutes
repeat the kneading and rising
punch down
cut dough into 2 pieces
let rise , covered for 10 minutes
shape into 2 oblong loaves , about 14 inches long
place on greased cookie sheets
cover: let rise again , about 50-60 minutes
cut slash down middle of bread or 3 slashes diagonally on top
bake at 350 for 20 to 25 minutes
avegolemono  greek lemon chicken soup
in a large pot combine the chicken broth , lemon juice , bouillon powder , garlic powder , chopped onion , celery and black pepper
bring to a boil
reduce heat to low and simmer 30 minutes , stirring occasionally
in a bowl whisk the very soft butter with flour until smooth
while the soup is simmering gradually add to the broth stirring / whisking constantly
then simmer for about 10 minutes
meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour
gradually add a little of the hot soup into the egg yolks whisking / stirring constantly
return the egg mixture back into the pot and heat through , stirring constantly
season with salt to taste
add in the cooked rice and chicken then heat through
ladle into bowls and top each bowl with 1 or 2 lemon slices
avena breakfast smoothies
place the oatmeal and milk in a medium saucepan over medium-high heat and bring to a rapid simmer
reduce the heat to medium-low and cook , stirring constantly , until the oatmeal is thick , about 10 minutes
add sugar and cinnamon to taste and set the oatmeal aside to cool slightly
transfer the oatmeal to a container and refrigerate for at least 2 hours or overnight
strain the liquid , add the vanilla , and add more milk if you want it thinner
serve cold
avery island deviled shrimp
cook breaded shrimp in 3 tablespoons butter until browned, remove from heat and keep warm, for the sauce: saute onion and garlic in the 2 tablespoons butter, add remaining ingredients except lemon juice, heat to boiling, reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup, add the lemon juice, add shrimp and toss to coat a bit, serve as an appetizer
avga gemista or greek stuffed eggs
cut the eggs into halves crosswise, remove the yolks, cut a thin slice from the bottom of each egg-white so it can stand upright, add next 7 ingredients to the yolks, beat smooth, spoon into the egg-white shells , forming a small mound on each, decorate each with a caper, enjoy !, makes 12 servings
avgolemono  egg lemon soup
in a large saucepan , bring the stock , with the dill added , to a boil
add rice
reduce heat and simmer , covered , for about 15 to 20 minutes-- just until the rice is tender but still firm
in the bowl with the beaten eggs , slowly stir about 2 cups of the soup in , beating constantly
once combined , slowly pour this mixture back into the soup-pot
increase the heat to medium and cook , stirring constantly , for about 5 minutes or until the soup has slightly thickened
remove from heat and stir in lemon juice
taste and add salt and pepper
serve immediately
avgolemono    egg lemon soup  greece
put the stock in a large , deep saucepan & turn heat to medium-high , then just barely bring it to slight boil , before turning the heat down to medium , so that it bubbles a bit
stir in the rice , carrot & celery & cook , stirring occasionally , until the veggies are all tender , about 20 minutes
season with salt & pepper & then , if you're using it , add the tomato before turning the heat down to low
in a small bowl , use a whisk to beat the eggs with the lemon zest & juice , & then , still beating , slowly add 1 / 2 cup of the hot stock to the egg mixture
continue beating while adding another cup of the stock
pour this mixture back into the soup & reheat , but under no circumstances allow the mixture to boil or the eggs will scramble !
taste & add salt , pepper or lemon juice as necessary , before serving
avgolemono sauce
mix a little flour with the lemon juice then add the eggs and beat well, slowly add the broth while continuing to beat, pour and mix the avgolemono sauce into your food, remove from heat before the sauce thickens
avgolemono soup
cook chicken soup on stove per directions on the can
in a large , metallic heat resistant bowl beat the 2 eggs with at least 1 / 4 cup of lemon juice
once the soup is cooked , take a ladle and add broth only [as much as you can help avoiding the other ingredients] and add it to the egg and lemon juice mixture
as you ladle in the broth , constantly beat the egg and juice as to not let the egg start to cook due to the heat of the broth
add as much of the broth to the bowl as you can then pour the contents of the bowl back into the pot with the noodles
stir the soup to mix the broth throughout
taste test to see if you'd like to add more lemon
enjoy with a roll or delicious bread of your choice ! opa !
avgolemono soup  chicken soup
place the chicken in a large stock pot and fill with enough water to cover it, bring to a boil and remove the foam, at this point add the onion and salt and pepper to taste, once the chicken is boiled remove it and the onion from the pot, now add the rice or orzo to the broth and let it boil, when the rice or orzo is ready , add the avgolemono sauce
avgolemono soup  greek egg lemon soup
stir the milk and cornstarch together and beat in the egg yolks
set aside
bring the stock to boil in a 4 quart soup pot and add the rice
cook , covered , until the rice is puffy and tender , about 25 min
remove the soup from heat , add milk and egg mixture , stirring carefully
continue to cook for a moment until all thickens
remove from the heat again and add the butter , chopped parsley , lemon juice , and finely grated lemon peel
avgolemono soup with leek and celery
in a stock pot saute the leeks and celery in olive oil until softened
add the chicken stock and simmer 20 minutes
puree the mixture with an immersion blender
just before serving , beat the lemon juice and eggs together until light and frothy
slowly beat a ladleful of hot soup into the egg and lemon mixture , stir well , then whisk back into the soup pot
stir the soup well to make sure the eggs are incorporated so that they do not curdle
adjust seasoning , add salt and pepper and serve warm
garnish each serving with fresh dill if desired
avgolemono  chicken soup with egg lemon sauce
place the chicken in a large pot with 2 quarts cold water , enough to cover the chicken
bring to a boil and reduce heat to low , skimming when necessary
in a separate pan , heat 2 tablespoons of olive oil and add the onions
sweat the onions until clear
set aside
when chicken is cooked through , remove from the broth
let the chicken cool and pull the meat from the bones
dice into large cubes
set aside
add the onion , bay leaves , leek , and carrot to the broth and simmer for 1 hour
when finished , remove the carrot and leek from the broth and add the rice
bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente , about 30 minutes
add the chicken back into the broth
add more water if needed
in a small bowl beat the eggs and lemon juice together
pour 2 cups of broth slowly into the bowl of egg and lemon , whisking continuously
once all the broth is incorporated , add the mixture into the pot of chicken soup and stir to blend well throughout
season with salt and pepper
serve hot
aviation
in cocktail shaker , combine lemon juice , gin , maraschino liqueur , and simple syrup
add ice and shake vigorously for 20 seconds
strain into chilled coupe glass and drop in cherry
bartenders
to make homemade maraschino cherries: fill a mason jar or sealable crock with pitted bing cherries , add maraska maraschino liqueur to cover , seal the jar , and let stand at least 3 months and up to 1 year
avid s osso bucco
put oven rack in the middle position of a 350 degree fahrenheit oven
bring veal stock to a simmer in 1 quart saucepan over moderate heat , keep warm and partially covered
pat shanks dry and sprinkle with salt and pepper
dredge shanks in flour to coat , shaking off excess
heat olive oil in a 5 or 6 quart wide heavy ovenproof pot over moderatly high heat , until just smoking , then brown shanks on all sides
simmer in stock for 2-1 / 2 hours
saute onions , carrots , and celery in the butter and add to the veal
add tomatoes and rest of ingredients and simmer another 30 minutes
avis  garlic puffs
trim crusts from bread
mix eggs and milk
dip one slice of bread into egg mixture , and sandwich it between two dry slices of bread
cut each 'sandwich' into nine squares
dip each square in garlic butter and roll in cheese
freeze the squares on a cookie sheet and store in resealable plastic bag
puffs must be cooked from frozen
bake on a baking sheet at 350 degrees for 15 to 20 minutes or until browned
aviva s cheesecake
preheat oven to 160c
using a mixer grate all the biscuits into biscuit crumbs
pour biscuit crumbs into a 26 cm round cake tin
mix the white cheese , the eggs and the 3 / 4 cup sugar in a mixing bowl and pour over crumbs
bake for 30 minutes
mix the sour cream , the yoghurt and the sugar
when the 30 minutes are up , pour sour cream mix slowly over the baked cheese
if you pour fast , the cheese will break
it doesn't harm the taste , but it looks less nice
bake for an additional 20 minutes
when cool , put in the fridge for at least 24 hours
it tastes even better after 48 hours
optional: you can also use 300 gr of biscuits and use a larger pan
the result is a layer of biscuits , a thin layer of cheese and a thin layer of sour cream
it is also good , but i prefer this version
aviyal
grind coconut , green chillies and cumin seeds to a fine paste
whisk in yogurt and keep aside
boil all the vegetables with 1 drumstick and curry leaves in 2 cups of water to which salt and turmeric is added
when the vegetables are almost done , add yogurt mixture and boil thoroughly
simmer for about 10 minutes
lace with coconut oil and serve with rice
you can also add raw mango to aviyal
if you do so , reduce the yogurt to 1 cup only
aviyal   indian mixed vegetable stew
in a small amount of water , cook vegetables until almost done
grind together the coconut , chili , and cumin seeds using just a little water to accomplish this
you should end up with a paste
add yogurt , tumeric and salt to the spice paste and mix well
turn heat on the vegetables to low and add the yogurt mix to the vegetables
a low heat keeps the yogurt from curdling
if it curdles , it's ok
you can still eat it
it just won't look as nice
heat the vegetable or coconut oil in a small pan
when hot add the mustard seeds
cook until they pop
add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables
serve over rice
if you have them , toss some spicy banana chips on top
avo ranch twice baked spuds
heat oven to 350f or 180c
prick potatoes with a fork or skewer to let the steam out during cooking , then place on a tray and bake until tender when pierced with a fork or skewer
remove spuds from oven
cut a hole in the top of each spud and scoop out the flesh , leaving enough on the sides to hold them firmly in shape
place the removed flesh into a bowl , discarding the skin you cut out
mash the flesh with a fork or potato masher until no large pieces remain
add butter and mix into potatoes
add avocado and ranch dressing to the mashed spud , stirring until all combined
scoop mixture into the shell of each potato , piling up on top to use all the mash
place grated cheese on top of each spud
return spuds to the oven for 5-10 minutes until cheese has melted
avocado   jicama salad
remove the top& bottom of the jicama and pare off the brown skin
cut into 1 / 4" slices and then cut into 1 / 4" strips
chop the onion
whip together the oil& balsamic vinegar , season with salt& pepper to taste peel the avocado , cut in half lengthwise , remove pit , cover with the lemon juice divide the jicama betwwen 4 plates
place a 1 / 2 avocado on top of the jicama
pour dressing into the avocado cavity
sprinkle with chopped onion& serve
avocado   roasted garlic dip
mash avocados and roasted garlic
fold in remaining ingredients , be sure to blend well
let chill for a minimum of 1 hour
if color turns brownish upon serving , sprinkle with a bit of lemon or lime juice
avocado   wild rice salad
follow package directions to prepare the rice mixes and cool in the fridge
combine cold rice with the remaining ingredients , tossing gently to combine
cover and refrigerate overnight or at least for 6 hours
when ready to serve , line a bowl or platter with clean lettuce leaves and mound the salad on top
avocado   apple salad  ensalada de aguacate y manzana
arrange avocado , apples , and almonds on a serving platter as you wish, whisk together remaining ingredients and pour over fruit
avocado   cheese dip
halve and remove stone, in a small bowl mash avocado with a fork till almost smooth, add the natural yoghurt & cheese mix together until well combined, serve with rice crackers or biscuits or your choice
avocado   coconut cream smoothie
peel , remove the stone and chop the avocado , then add to a blender along with the remaining ingredients
blitz until smooth and creamy
enjoy
avocado   corn salsa
mix corn , olives , red pepper , and onions, mix garlic , oil , lemon juice , vinegar , and seasonings, toss liquid mixture with veggies, cover and refrigerate overnight, just before serving , toss with diced avocados, serve with tortilla chips
avocado   cucumber soup
boil the stock in medium pot over high heat
then add the minced garlic
reduce heat to low and let simmer about 5 minutes
remove the pot from heat
cool to room temperature
add cucumber , avocados , herbs , pepper flakes , lemon juice , salt and pepper to the cooled stock
in food processor , puree in batches until smooth
chill in fridge
serve soup in bowls garnished with yogurt , paprika and radish slices
avocado   egg salad open faced sandwich
to hard boil eggs , place eggs in pot of water with the water level just slightly above the eggs
bring water to a boil and boil for 12 minutes
drain water from pot , and refill with cold water
crack eggs by lightly tapping on the side of the sink and peel under running cold water
use egg slicer to make egg slices , then turn the slices 90 degrees and slice again , mincing the eggs
if you don't have an egg slicer , you can mash with a fork
combine eggs with just enough mayonnaise to get all of the eggs wet
adjust the mayonnaise amount as needed
add dash of salt to eggs and mix
at this point , the egg salad can be refrigerated in a sealed carton to be used for the sandwich later , or the sandwich can be made with the warm egg salad
to assemble , place half of the egg salad on each half of the hamburger bun or english muffin
slice the avocado into small slices and place on top of egg salad
cover with cheese
place open faced sandwiches on a pie plate or small low sided pan
broil on top rack in the oven for 5-10 minutes , until the cheese melts and the edges of the bread are lightly browned
watch it carefully so that the bread does not burn
if you are going to eat the egg salad cold instead of broiling it , the taste is much better the day after making it
seal in a carton and refrigerate overnight for the best flavor
avocado   grapefruit salad  aka friendly flavor fusion
make dressing by blending 1st 5 ingredients in a blender till smooth & chill
to serve: arrange grapefuit sections & avocado slices on mixed greens or lettuce leaves & drizzle w / dressing
avocado   jalapeno salad
arrange avocado slices on a serving dish, sprinkle with lime juice and season with salt and pepper, sprinkle with cilantro leaves and jalapeos, serve
avocado   melon salad with strawberry dressing
to make the dressing , slice half the strawberries , blend with sour cream , salt & lemon peel until smooth
chill until required
arrange avocado , melon balls , cottage cheese & remaining strawberries on a lettuce lined platter
just before serving drizzle the dressing over and garnish with mint
this makes a large bowl of salad !
avocado   mozzarella salad with  sun dried tomato dressing
combine the first 7 ingredients in a small jar
put the lid on , and shake well to emulsify
in a bowl , combine the avocado slices , lemon juice , and mozzarella
add the dressing to the avocado / cheese combination , and toss to coat all pieces well
place the salad greens on two plates , putting alfalfa sprouts on top
arrange the avocado and mozzarella on top of greens , and top each with a tablespon of the parmesan
avocado   mushroom fettuccine
place avocado on a plate and drizzle with lemon juice
bring large pan of water to the boil and cook fettuccine according to directions on the packet
meanwhile , heat the oil and stir-fry the onion for 1 minute over a medium heat
add the mushrooms and garlic and continue cooking , stirring for 2 minutes
reduce the heat to medium and place a lid on the pan
cook for 5 minutes , stirring once or twice
remove from heat and stir in the soy sauce and pepper
toss the freshly cooked fettuccine with the pesto sauce , mushrooms and the avocado slices
serve immediately with basil and lemon wedges