formido/recipes-20k huggingface dataset:
basic raw vegan mayonnaise
put the cashews and cauliflower in a food processor , and add the water until combined well
slowly add the oil in one steady stream , and process until thick and creamy
place the rest of the ingredients into the blender to taste , and process until smooth
add in some more salt , mustard or lemon juice to taste until you create your perfect blend
please
basic recipe for phyllo dough
sift the flour with the salt
make a well in the middle of the flour
in the well put the water and the olive oil
work the dough until it hangs well together
dust flour on a table or board
knead the dough for about 5-7 minutes
the dough should be smooth and not stick to the board
roll the dough out to a big rectangle
lay a damp towel over it and let it rest for about 15 minutes
flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft if work table is not big enough to roll out a 3 ft
by 3 ft
dough , divide the dough into 9 and roll out each portion into 1 ft
by 1 ft
sheet
cut the dough with a sharp knife or pizza cutter to the desired sheet size
continue with the recipe that requires the phyllo dough
basic red sauce  salsa de chile rojo
soak chiles in warm water until softened , about 30 minutes
drain
strain and reserve liquid
remove stems and seeds and membranes from the chiles
cook and stir onion and garlic in oil in a 2-qt
saucepan until onion is tender
add chiles and 2 cups of the reserved liquid , the tomato sauce , oregano , cumin and salt
simmer uncovered 20 minutes
cool
transfer to blender container
cover and blend on low speed until smooth
strain
refrigerate sauce no longer than 10 days
it takes a few minutes , but keep thinking of how great this is going to taste !
basic refried beans
soak beans for at least 8 hours
add beans , onion , garlic and oil to crockpot and cook on low for 10 to 12 hours
drain beans , reserving 1 to 2 cups of liquid
process until desired consistency in food processor , adding liquid as necessary
salt to taste
basic rice pilaf
melt butter in saucepan and cook onion over medium heat until golden, stir in rice and cook for 1 minute, season with salt and pepper, stir in chicken stock and bring to a boil, cover and turn heat down to low, simmer gently for 20 minutes, fluff rice with a fork and stir in parsley
basic risotto
brodo: bring the broth to a steady simmer in a saucepan
soffritto: heat the butter and oil in a heavy 4 quart pot over medium heat
add the onion and saute for 1 to 2 minutes until it begins to soften
do not brown the onion
riso: add the rice to the soffritto using a wooden spoon and stir for 1 minute , making sure the grains are well coated
begin to add the brodo , starting with the 1 / 2 cup of wine and then adding the broth 1 / 2 cup at a time
stir frequently and wait until each addition is almost completely absorbed before adding the next 1 / 2 cup
condimenti: after about 20 minutes , when the rice is tender but still firm , add the reserved broth and the condimenti
stir until the cheese is melted , herbs are combined , etc
serve immediately
condimenti suggestions are goat cheese and parsley
crab meat , goat cheese , and basil
spinach and parmesean
basic risotto  pressure cooker
warm the chicken stock in a small saucepan
finely chop the shallots , celery , and garlic
add the olive oil to the pressure cooker , and place over medium heat
add the shallots and celery with a pinch of salt , and sweat for about 3 minutes , until the shallots are translucent and softened
add the garlic and cook for about 2 minutes
turn the heat up to high , and add the rice with another pinch of salt
fry the rice for 2 - 3 minutes , keeping it moving so it doesn't burn
when the rice is translucent , add the vermouth
stir until the alcohol is cooked off and the liquid is absorbed
add the chicken stock , and give it a stir
lock on the lid and bring to pressure
reduce the heat to medium and cook for 4 minutes
remove the pressure cooker from the heat , and let sit for 7 minutes
meanwhile , cut the butter into small cubes , and grate the parmesan
carefully release any remaining pressure
stir in the butter , cheese , and pepper to taste
serve immediately
basic risotto recipe   jamie oliver
stage 1
heat the stock
then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes
add the garlic and after another 2 minutes when the vegetables have softened add the rice
turn up the heat now
at this crucial point you can`t leave the pan and anyway this is the best bit
while slowly stirring continuously you are beginning to fry the rice
you don`t want any colour at any point
you must keep the rice moving
after 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base
add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic !
it will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence
i must admit i`m a sucker for dry vermouth
when it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice
white wine is lovely probably more delicate and fresh
try both see what you think
stage 2
once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt
turn down the heat to a highish simmer
keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next
this will take about 15 minutes
taste the rice is it cooked ?
carry on adding stock until the rice is soft but with a slight bite
check seasoning
stage 3
remove from the heat and add the butter and the parmesan saving a little of the latter to go on top if you like
stir gently
eat it as soon as possible while it retains its moist texture
serve it on its own or with a crisp green salad and a hunk of crusty bread
if you follow this recipe i promise you`ll be making some of the best risottos out
the real secret of a good risotto i`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it
the recipe is in stages
i am going to give you five of my favourite risottos all variants of this basic recipe
to find a dry white wine , a good rule of thumb is the greater the alcohol % , the drier the wine
basic roast chicken
place your roasting pan in the oven , and preheat to 425 degrees
wash the chicken inside and out with cold water
pat it as dry as possible with paper towels
with a sharp knife , make 3 or 4 slashes across each of the thighs
rub the entire chicken , including the interior cavity , with olive oil , and then with salt and pepper
carefully separate the skin of the breast from the meat , and work some olive oil , salt , and pepper into the gaps with your hand
tuck the wings up under the back of the chicken
cross the legs , and tie it up as tightly as possible with kitchen twine
pull the hot tray out of the oven , and place the chicken on it breast side down
return to the oven and cook for 5 minutes
turn the chicken over onto the other breast , and cook another 5 minutes
turn the chicken on it's back , and cook for 1 hour
let it rest for 5 - 10 minutes before serving
basic roasted beetroot
preheat the oven to 180c
wash the beetroot and trim the top and bottom of the root without damaging the skin too much
place on a baking tray with the oil and water
tightly cover the baking tray with foil
bake for 45-60 minutes or until the beetroot is tender
check after 25 minutes and baste with the liquid to ensure they don't dry out
set aside to cool before peeling off the skin - wear gloves to protect your hands from staining
slice or cut into wedges
basic roasted chicken
preheat oven to 425 degrees
allow chicken to come to room temperature
rinse chicken inside and out , removing giblets
pat dry with paper towels , tie wing
layer onions in the bottom of shallow roasting pan
sprinkle chicken with salt and pepper inside and out
stuff lemon and garlic inside the cavity
massage canola oil or butter on top of chicken
roast in middle rack of oven 75-90 mins , until golden brown and internal temp is 180 or above
let rest for 30 mins before cutting into
shred meat with 2 forks and set aside
basic roasted pork tenderloin  3 ww points
preheat oven to 400f
coat a shallow roasting pan with cooking spray
combine thyme , oregano , garlic powder , onion powder , salt and pepper in a small bowl
set aside
rub oil all over pork
sprinkle thyme mixture all over pork and transfer to prepared pan
roast until an instant-read thermometer inserted in center of pork reads 160f , about 30 minutes
let stand 10 minutes before slicing crosswise into thin slices
yields about 3 ounces per serving
basic rolls
measure water into a warm bowl, dissolve yeast into water, add sugar , butter , egg , and salt, add enough flour to make the dough easy to handle, knead the dough until it becomes smooth and elastic, place in a greased bowl to rise until double in size, divide the dough into small balls and place in greased muffin cups, brush with butter , if desired, let rise again until double in size , about another hour, bake at 375 for 10 - 15 minutes
basic rotis or chappatis
in a large bowl , add the flour , making a small depression in the centre
pour 1 / 4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal
add remaining water as required , until the flour comes together to form a dough
if the mixture is too dry and falls apart , add some more water
if it is too sticky and sticks to your fingers , dust it with some more flour
now knead the dough well for about 5 to 10 minutes
the more you knead it , the softer your rotis will be
cover and keep aside for 15 to 20 minutes
heat a heavy skillet on a low flame
meanwhile , divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin , adding sprinklings of flour to keep the roti from sticking to the rolling pin
once the skillet is sufficiently hot , place one roti on it and increase the flame to medium-high
after about 20 seconds , turn the roti and cook on the other side
when small-medium bubbles start to appear on the surface of the roti , remove it from the skillet , remove the skillet from the flame and turn the roti over directly on the flame
it should puff up completely
you might need some practice with it
once it puffs up , remove it from the flame and serve hot with any vegetable side !
oh , and repeat the cooking procedure for all 6 balls
basic roux
to make a basic roux start by measuring , by weight , the amounts of fat and flour desired
it's a one to one ratio
butter is the most commonly used form of fat
melt the butter over medium heat , careful not to start browning it , then slowly add the flour to the butter , whisking constantly
within 2 to 3 minutes the roux will have a consistency of a cake frosting
both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many
for example , butter contains a small amount of water
however , bacon fat , which has been perfectly rendered , contains no water
within these variables there are varying levels of consistencies
if your roux is too thin , add a small amount of flour
if it is too thick , add a small amount of fat to thin it out
when cooking with a roux , be sure to add only cool liquids or ingredients to a hot roux , or vice versa
as you incorporate the liquid into your roux , be sure to whisk frequently and add the ingredients slowly
then heat the entire mixture until it comes to a simmer
this process will keep the roux from creating lumps
once all of the liquid has been added to the roux , cook the sauce or soup for at least 20 minutes , otherwise your finished product may have a granular or gummy texture
basic rye bread
cook on light cycle in your bread maker machine
basic salad mix  salad spinner
remove any brown or heavily wilted outer leaves from all three kinds of head of lettuce
fill a clean sink almost to the top with cold water
add your red leaf and romaine lettuce
with your radicchio lettuce you'll want to simply peel the leaves off one by one and add to the cold sink
let sit for 5 minutes
then gently shake the lettuce under the water to move the water through the leaves and losen debris
let sit for another 5-10 minutes so all of the dirt / sand / stuff settles to the bottom of the sink
remove lettuce and rinse once more with fresh cold water from the tap before laying on paper towel
now simply break off pieces into decent bite size pieces and place in a large bowl
doing one batch at a time use your salad spinner to remove excess water
once dried in spinner , toss in carrots and store in large gallon size plastic bags
store in the bottom crisper drawer in your fridge
basic salmon packet  baked
lay out a square of foil for each fillet
place 2-3 slices of lemon in a line in the center of each piece of foil
rinse fillets and place on top of lemon slices
sprinkle with salt and pepper
add a small pat of butter or two on each fillet
fold up sides of foil to create closed packet , leave some airspace inside for steam
place on baking sheet and bake at 350 for 20 minutes
basic salsa
dice tomatoes , mince garlic , and chop onions, seed and chop roasted jalapenos, in a large glass bowl , mix all ingredients, refrigerate for 30 minutes before serving
basic sauteed chicken
season chicken pieces with salt and pepper
melt 2 tablespoons butter in a large skillet over medium heat
add chicken pieces , skin side down
cook about 10 to 15 minutes until chicken is golden brown
turn chicken pieces and cook another 10 to 15 minutes
continue cooking and turning over occasionally and cook an additional 10 to 15 minutes , for a total of 30 to 40 minutes
remove chicken and keep warm
pour off any fat in the skillet , then add shallots or onion , cook briefly
add wine , scraping skillet bottom to remove loose chunks , until wine is reduce by about half
add chicken broth and simmer , stirring , about a minute , or until you have about 1 / 2 cup sauce
add salt and pepper to taste
swirl in one tablespoon of butter
pour sauce over chicken and serve
basic scones
grease a baking sheet and preheat the oven to 425 f or 220 degrees c
in a bowl , mix the flour and salt together
rub in the butter with your finger
stir in the sugar and baking powder
add the milk a little at a time , stirring with a wooden spoon , until the mixture begins to stick together
using one hand , pull the mixture together into a ball and plop onto a floured surface
knead lightly to form a smooth ball
place on a plate and let the dough rest in the fridge for 10 minutes
roll out onto a floured surface until it is about 1 / 2 inch thick
use a round cookie cutter or a drinking glass , dipped in flour , to cut the dough into circles 2-1 / 2 to 3 inches across
when you lift the cutter from the dough , be careful not to twist it !
this is important
if you twist , you will twist the gluten in the dough and make it hard for the scones to rise straight up when they are baking
place the scones on a baking sheet and brush the tops with the beaten egg
be careful only to brush the top , don't let the wash drip down the sides of the scones
bake for about 10 minutes until golden and well risen
remove to a cooling tray
serve warm with butter or cool , topped with fresh strawberries for a special summer treat
basic scrambled tempeh
preheat a large , heavy-bottomed pan over medium heat
saute the tempeh in 2 tablespoons olive oil for about 7 minutes , stirring often , until lightly browned
add red bell pepper and onion and drizzle in remaining oil
saute for about 5 minutes until veggies are softened but still slightly crunchy
add garlic and thyme and saute for 2 more minutes
season with salt and pepper
add greens and saute until just wilted
serve immediately
basic sea vegetable broth
bring the water to a boil in a 2 quart saucepan, add the kelp or kombu and dried mushrooms, let simmer for about 1 hour, remove the sea vegetable and mushrooms , dice , and return to pot, add ginger and simmer for 15 minutes, stir in the miso and garnish with the scallions, serve as is , or use as stock
basic seasoned flour for dredging
sift all ingredients together to blend evenly
store in a tightly covered jar
for a crumb coating , combine 1 tbsp of this mixture with 1 cup fine dry bread crumbs
basic seitan   chicken flavor
in a medium bowl , stir together the wheat gluten and water until it becomes elastic
knead dough anywhere from 1 to 5 minutes
cut into you desired shapes and sizes
in a medium sauce plan , bring all of the broth ingredient to a boil
add prepared seitan into broth
reduce heat and cover with lid
let simmer for 50-60 minutes stirring every 10 minutes , until most but not all of the broth has reduced completely , this can take anywhere from 30 to 60 minutes
use chicken flavored seitan immediately in your dish of choice or store in the refrigerator for up to 6 days , or the freezer for up to 6 months
if you use the seitan imemdiately after simmering , it will seem quite soft and tender
if you allow it to cool and then use it in a dish , it will have a bit more texture to it
basic seven minute frosting
mate a stainless steel mixing bowl and a large sauce pan
you're making a double boiler
put a few inches of water in the pan and bring to a boil without the mixing bowl on top
in the bowl mix all of the ingredients except flavor options with a hand mixer
place the bowl on the boiling pan and mix 'til it's thick enough to stand , about 4 min
remove the bowl from the pan and mix 'til it's thick enough to spread
flavors in the order of my favorites
vanilla
mix 1 / 2 tsp into the finished frosting
lemon
subtitute 2 tbs lemon juice for water and mix 1 / 2 tsp lemon zest into the finished frosting
orange
same as lemon but use orange
coconut
mix 1 / 4 cup freshly grated coconut into the finished frosting , spread on the cake and sprinkle the top with a bit more coconut
basic seven minute frosting and or peanut butter frosting
in the top bowl of a double boiler off the heat , combine all the ingredients except the vanilla
beat the mixture for about 1 minute to mix thoroughly
rest the bowl over simmering water over medium heat and whisk constantly for 7 minutes , or until frosting shows stiff peaks and has tripled in volume
lift the pan off the water and whisk vigorously until frosting has cooled and is thick and glossy
this stays at its fluffiest if you first whisk together the peanut butter and about a cup of frosting
then fold in the rest of the frosting gently with a rubber spatula
basic short crust pastry
sift together the flour and the salt
slice the cold butter rapidly and drop the slices into the flour
with a pastry blender or two sharp knives , cut in the butter until the mixture resembles coarse corn meal
sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork , until the dough gathers together
form the dough into a ball , wrap it in wax paper or foil , and chill for about 2 hours
a
makes enough dough for 1 large , 11 or 12 inch quiche shell
preparing a quiche or tart shell
on a lightly floured surface , roll the chilled dough out into a circle about 2 1 / 2 inches larger than your quiche pan
roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan , centering it as well as possible
press the sides against the rim of the pan , pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom
trim the dough off with a sharp knife about 1 / 4 inch above the rim of the pan
using a pastry crimper of the blunt end of a kitchen knife , crimp the ridge of the dough neatly just above the rim of the pan
prick the bottom of the shell all over with a fork and chill it for 1 / 2 hour
prebaking a quiche or tart shell
line the inside of the pastry shell with a piece of aluminum foil
and fill it with dried beans or rice
bake the shell in a preheated 450 degree oven for about 8 minutes , then remove the beans and foil , prick again with a fork , and return to the hot oven for another 4 to 5 minutes , or until the bottom of the shell begins to colour
allow the shell to cool slightly on a rack , then fill and finish baking according to recipe
basic shortbread
preheat oven to 275
butter a 9-by-13-by-1-inch baking pan , and line bottom with parchment paper
in the bowl of an electric mixer fitted with the paddle attachment , cream butter and sugar on medium speed until light and fluffy , about 2 minutes
add salt and vanilla , and beat to combine
add flour , 1 cup at a time , beating on low speed until just combined
press dough into prepared pan , leveling and smoothing the top
using a dough scraper or the back of a knife , cut dough lengthwise into nine strips , each slightly less than 1 inch wide
cut the strips crosswise into thirty-six 3-inch bars
using the tines of a fork or a wooden skewer , create a decorative pattern on the surface
bake shortbread until evenly pale golden , but not browned , 70 to 85 minutes
transfer pan to a wire rack to cool
invert pan , and remove parchment
turn shortbread over , and carefully break , or cut with a serrated knife , into bars
store in an airtight container for up to 1 month
basic shortbread cookies
beat butter at medium speed until creamy
gradually add sugar , beating well
stir in vanilla
combine flour and salt , gradually add to butter mixture , beating at low speed until blended
roll dough to 1 / 2 inch thickness on a lightly floured surface
cut with 2 1 / 2 inch round cutter or christmas cookie cutter
place 2 inches apart on an ungreased baking sheet
bake at 275 for 50 minutes , or until bottoms begin to brown
cool 2 minutes on baking sheet
remove to wire rack to cool completely
basic shortbread with variations
line two cookie sheets with parchment paper
in a bowl , combine flour and salt
in a separate bowl , cream butter with an electric mixer until light and fluffy
add sugar and continue beating until smooth
stir in vanilla
add flour and salt to mixture and stir until smooth
divide dough into two flat disks roughly an inch thick and wrap in plastic
chill for an hour
preheat oven to 300f
on a slightly floured surface , roll out dough to desired thickness
shape with lightly floured cookie cutters
place on cookie sheets and refrigerate 20 more minutes
bake for 20 minutes , or until cookies are firm without browning
cool on a rack
now for the variations on the theme:
white-chocolate dipped:
roll out dough roughly 1 / 3 of an inch thick
cut into rounds and place cookies onto prepared baking sheets
refrigerate and bake as per above instructions
after cooling , melt 6 ounces of white chocolate in a double boiler
dip cookies into white chocolate and return to rack
let chocolate set before handling
cranberry clementine:
prepare one batch of basic shortbead dough , omitting vanilla extract
work 1 / 2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough
roll out dough 1 / 2 inch thick
cut into desired shapes
refrigerate and bake as per above instructions
pecan macadamia bites:
add 1 / 4 cup finely chopped pecans and 1 / 4 cup finely chopped macadamia nuts to dough
scoop out tablespoons of dough and roll into balls
flatten each ball between your palms into bite-sized disks about an inch across
place on prepared cookie sheets , refrigerate and bake as per instructions above
after cooking , dust cookies with icing sugar through a fine wire strainer
sugar stars:
roll out dough roughly 1 / 3 of an inch thick
cut into stars and place cookies onto prepared baking sheets
using a pastry brush , lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar
refrigerate and bake as per above instructions
enjoy !