ademchaoua/GeneralTextCorpus huggingface dataset:
Honey and mustard dressing recipe
 Deliciously sweet and tangy, this easy honey and mustard salad dressing uses common store cupboard ingredients. 1 tbsp French mustard1 tbsp runny honey1 garlic clove, peeled and crushed1 tsp balsamic vinegar2 tbsp cider vinegar6 tbsp olive oilsalt and pepper, to taste 1 tbsp French mustard 1 tbsp runny honey 1 garlic clove, peeled and crushed 1 tsp balsamic vinegar 2 tbsp cider vinegar 6 tbsp olive oil salt and pepper, to taste Method Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together.With the motor still running, pour the oil in through a funnel.Season with salt and pepper then serve. Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together. Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together. With the motor still running, pour the oil in through a funnel. With the motor still running, pour the oil in through a funnel. Season with salt and pepper then serve. Season with salt and pepper then serve.
Ranch dressing recipe
 Homemade ranch dressing is easy to make – drizzle this American favourite over salad, potatoes or spicy buffalo wings. 100g/3½oz soured cream 40g/1½oz mayonnaise2 tbsp buttermilk ½ tsp garlic powder ½ tsp onion powder 5g/⅛oz fresh flatleaf parsley, finely chopped5g/⅛oz fresh dill, finely chopped 5g/⅛oz fresh chives, finely chopped 1–2 tsp lemon juice, dependent on taste sea salt and freshly cracked black pepper 100g/3½oz soured cream 40g/1½oz mayonnaise 2 tbsp buttermilk ½ tsp garlic powder ½ tsp onion powder 5g/⅛oz fresh flatleaf parsley, finely chopped 5g/⅛oz fresh dill, finely chopped 5g/⅛oz fresh chives, finely chopped 1–2 tsp lemon juice, dependent on taste sea salt and freshly cracked black pepper Method Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Recipe tips Don’t have buttermilk in the fridge? Switch it out for normal milk but ensure you add a teaspoon of white vinegar to your dressing once all the ingredients are combined to add to its iconic sour bite.
Balsamic salad dressing recipe
 A classic Italian dressing guaranteed to pep up any bowl of green salad leaves or tomatoes with tangy balsamic vinegar. 5 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard 1 shallot, very finely chopped ¼ tsp salt and a pinch of cracked black pepper honey or agave nectar, to sweeten (optional) 5 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard 1 shallot, very finely chopped ¼ tsp salt and a pinch of cracked black pepper honey or agave nectar, to sweeten (optional) Method Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using.Shake the contents of the jar again just before pouring over your salad. Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using. Shake the contents of the jar again just before pouring over your salad. Shake the contents of the jar again just before pouring over your salad. Recipe tips Depending on the brand of balsamic vinegar you use, you may wish to add a dash of something sweet to balance out the acidity, as older vinegars tend to have a slightly sweeter, more rounded flavour.
Chicken stock recipe
 A simple homemade chicken stock recipe, perfect to make the most of roast chicken bones and vegetabe odds and ends. bones from a cooked chicken carcass including skin1 carrot, peeled and roughly chopped1 onion, peeled and quartered1 stalk celery, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalks1 sprig fresh thyme bones from a cooked chicken carcass including skin 1 carrot, peeled and roughly chopped 1 onion, peeled and quartered 1 stalk celery, roughly chopped 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks 1 sprig fresh thyme Method Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours.Strain into a large bowl and allow to cool. Chill overnight.Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours. Strain into a large bowl and allow to cool. Chill overnight. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Use within 3 days or freeze. Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.
Green pancake stack recipe
To check if your pan is ovenproof, first look on the underside as there might be a symbol to show you. If there isn't a symbol, the handle is the main indicator – plastic handles are likely to melt, but metal should be fine. Tips for older children Remember to wash your hands before you start cooking. You will need to use a sharp knife to cut the vegetables: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous. It is helpful if the adult chops the vegetables alongside you so you can see how it is done. Consider asking an adult to help when using the hob as the pans will get very hot and you could burn yourself. The blades at the bottom of blenders are extremely sharp, so don't put your fingers near them. Also, when using blenders, make sure to secure the lid properly – or you could spray the ingredients all over your kitchen! When grating cheese, hold the grater steady with one hand and use your other hand to hold the cheese – keeping your fingers well away from the blades (to avoid grating your knuckles). Make sure you use thick oven gloves to avoid burning yourself when working with hot ovens. Remember that the shelves will be incredibly hot as well as the cooking dish/pan, so keep your arms well away.
Easy fish stock recipe
 This easy fish stock is super easy and quick to make. 1kg/2¼lb fish bones and skin1 carrot, peeled and roughly chopped1 onion, peeled and quartered1 stalk celery, roughly chopped½ bulb fennel, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalks 1kg/2¼lb fish bones and skin 1 carrot, peeled and roughly chopped 1 onion, peeled and quartered 1 stalk celery, roughly chopped ½ bulb fennel, roughly chopped 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks Method Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.
Beef stock recipe
 1kg/2¼lb beef bones2 carrots, peeled and roughly chopped2 onions, peeled and quartered2 sticks celery, roughly chopped1 tbsp vegetable oil8 peppercorns2 dried bay leaves3-4 fresh parsley stalks1 sprig fresh thyme 1kg/2¼lb beef bones 2 carrots, peeled and roughly chopped 2 onions, peeled and quartered 2 sticks celery, roughly chopped 1 tbsp vegetable oil 8 peppercorns 2 dried bay leaves 3-4 fresh parsley stalks 1 sprig fresh thyme Method Heat the oven to 200C/400F/Gas 6.Put the bones in a roasting tin and bake until well browned.Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned.Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface.Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Put the bones in a roasting tin and bake until well browned. Put the bones in a roasting tin and bake until well browned. Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned. Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.
Homemade gravy recipe
Traditional gravy No roast dinner is complete without a jug of proper gravy. Pour liberally. meat juices 2 tbsp liquid meat fat30g/1oz plain flour570ml/1 pint stock2 tsp gravy browning (optional) meat juices 2 tbsp liquid meat fat 30g/1oz plain flour 570ml/1 pint stock 2 tsp gravy browning (optional) Method Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)Stir in the flour and cook for 1 minute.Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.Bring to the boil and allow to simmer for 10 minutes.Season to taste and add a little gravy browning if desired. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point) Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point) Stir in the flour and cook for 1 minute. Stir in the flour and cook for 1 minute. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. Bring to the boil and allow to simmer for 10 minutes. Bring to the boil and allow to simmer for 10 minutes. Season to taste and add a little gravy browning if desired. Season to taste and add a little gravy browning if desired.
Apple and gouda tabbouleh recipe
 Just 5 ingredients are transformed into a delicious and filling apple and gouda tabbouleh in minutes. In November 2023, this recipe was costed at an average of £1.69 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz bulgur wheat300ml/10fl oz just-boiled water120g/4¼oz gouda, cut into cubes3 green apples, cored and dicedlarge bunch fresh flatleaf parsley, about 60–80g/2¼–2¾oz, roughly chopped2 tbsp French dressingsalt and freshly ground black pepper 150g/5½oz bulgur wheat 300ml/10fl oz just-boiled water 120g/4¼oz gouda, cut into cubes 3 green apples, cored and diced large bunch fresh flatleaf parsley, about 60–80g/2¼–2¾oz, roughly chopped 2 tbsp French dressing salt and freshly ground black pepper Method Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed.Meanwhile, place the cheese, apple and parsley in a large bowl. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed. Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed. Meanwhile, place the cheese, apple and parsley in a large bowl. Meanwhile, place the cheese, apple and parsley in a large bowl. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Recipe tips Try adding some chopped nuts, such as hazelnuts or pecans, if you have any to hand.
Lentil and goats' cheese salad recipe
 This combination of earthy lentils, tangy goats' cheese and fragrant basil is really satisfying. Serve it with salad leaves and crusty bread. Each serving provides 288 kcal, 20.5g protein, 24.5g carbohydrates (of which 1g sugars), 11g fat (of which 7g saturates), 6g fibre and 0.6g salt. 100g/3½oz small green lentils, such as puy 1 garlic clove, crushed½ lemon, juice only2 tbsp extra virgin olive oil 20g/1oz fresh basil, roughly torn75g/3oz goats' cheese salt and freshly ground black pepper 100g/3½oz small green lentils, such as puy 1 garlic clove, crushed ½ lemon, juice only 2 tbsp extra virgin olive oil 20g/1oz fresh basil, roughly torn 75g/3oz goats' cheese salt and freshly ground black pepper Method Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season.Crumble over the goats' cheese and scatter over the rest of the basil. Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season. Crumble over the goats' cheese and scatter over the rest of the basil. Crumble over the goats' cheese and scatter over the rest of the basil.
Crispy tofu with garlic and ginger dressing recipe
 This quick tofu recipe is completely vegan and can be thrown together in under 20 minutes for a filling, easy dinner. Each serving provides 677 kcal, 30g protein, 76g carbohydrate (of which 2.6g sugars), 27g fat (of which 4.3g saturates), 4.7g fibre and 1.4g salt. 360g/12½oz firm tofu, drained, patted dry and diced into even cubes2 tbsp cornflour1 tbsp sesame oil5 radishes, trimmed and thinly sliced4 spring onions, trimmed and finely dicedsprinkle sesame seeds, to garnish 360g/12½oz firm tofu, drained, patted dry and diced into even cubes 2 tbsp cornflour 1 tbsp sesame oil 5 radishes, trimmed and thinly sliced 4 spring onions, trimmed and finely diced sprinkle sesame seeds, to garnish 1 tbsp sesame oil1 tbsp tamari (or soy sauce)3 garlic cloves, finely chopped1 tsp chilli flakes1 thumb-sized piece fresh root ginger, peeled and finely chopped160g/5¾oz basmati rice, cooked to packet instructions, to serve 1 tbsp sesame oil 1 tbsp tamari (or soy sauce) 3 garlic cloves, finely chopped 1 tsp chilli flakes 1 thumb-sized piece fresh root ginger, peeled and finely chopped 160g/5¾oz basmati rice, cooked to packet instructions, to serve Method To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy.To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking.Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately. To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy. To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy. To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking. To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking. Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately. Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately.