formido/recipes-20k huggingface dataset:
a no recipe baked mashed parsnips  onion   cauliflower
vegetables -- in a large pot , add the cauliflower and parsnips and then top with enough salted water to cover the vegetables
bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender
they should take about 10-15 minutes
drain and return to the pot to dry out the extra water
reduce the temp to medium low
topping -- as the vegetables cook -- just put the butter in a small microwavable bowl or cup and melt , just a few seconds
remove and let cool a minute or so , then stir in the bread crumbs and cheese and set to the side
mash -- now in the pot with the vegetables after they have dried a minute or so , add the butter , cream , onion , garlic , salt and pepper and start slow
mash and see what the texture is
you can always use a bit more cream or a bit more butter , but i start slow and add a little at a time
mash until you get the consistency you like
bake -- 350 degree oven preheated
just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs
bake until golden brown
about 15-20 minutes
serve -- with anything and enjoy
it's like a baked potato dish , but no spuds - just healthier
really good !
a no nonsense lemon oregano infused olive oil
using a vegetable peeler or zester , cut the zest off the lemon in strips taking care not to cut into the white pith
in a small saucepan , over low heat , warm the olive oil , with garlic and strips of lemon zest for 10 minutes
remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight
strain the oil into a clean jar , discarding zest , garlic and oregano
store as any olive oil
to use , lightly brush over seasoned fish , grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice
a nudge  a coffee nudge
put the scoope of ice cream in the bottom of a tall mug
pour the creme de cacao , kahlua , brandy and frangelica over the ice cream
slowly pour in the coffee , add the whipped cream and sprinkle the ground coffee beans on top
sit back , relax and enjoy
a pail full of bran muffins
mix boiling water and bram and let stand
cream oil , sugars and eggs
add buttermilk , bran and molasses
mix dry ingredients together
fold dry ingredients into wet ingredients
pour into ice cream pail and store in fridge for at least 24 hours prior to using
bake at 400 for 20-25 minutes
do not stir mix each time you use it
it will darken slightly on the surface
a pail in the fridge 6 week  bran muffins
preheat over to 400
spray muffin tins with cooking spray
beat eggs , add oil and milk
mix together
mix dry ingredients together separately and mix well
add to wet ingredients and mix again
mix in raisins
pour enough mix into muffin tins to fill about 2 / 3 of the way full
bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit
keep mix in fridge for up to 6 weeks in an ice cream pail with lid
recipes doubles easily and will fill and ice cream pail nicely
the longer the mix is in the fridge the darker the batter and more powerful the bran will be
great warm with butter and honey
a peach infused vodka
add the ingredients in a bottle, seal the lid tightly and store in a dark , cool place for 3 to 5 days, gently shake the mixture now and then and check how the flavor is developing, the longer you leave it the stronger it will get, when you are done , strain the liquid, into the original bottle and store in the freezer, ready to drink
a peach of a cake
heat peach nectar in microwave for 1-2 minutes or until very hot but not boiling
pour over gelatin and stir till combined
cool in fridge for 15 minutes
cut the peach slices into 1 / 2" pieces
stir peaches into ricotta then add in the gelatin mixture
chill another 30 minutes or until just set
meanwhile , using a serrated knife , cut top off angel food cake & hollow out center leaving a 1" edge
eat the leftover cake pieces as a snack while you finish up the recipe
spoon cooled gelatin / ricotta / peach mixture into angel food shell & replace the top
i usually have a couple of tablespoons too much filling
that's the cook's snack # 2
remove it before serving
stir extract into whipped topping & frost the cake
garnish with peach slices , if desired
chill at least 1 hour before serving & keep any leftovers refrigerated
a peanut vinaigrette
combine all ingredients except rice wine in a blender and blend until smooth, with machine running , slowly add wine until dressing is emulsified
a perfect salade nicoise
boil potatoes in salted water to cover until tender , about 20 minutes, remove with slotted spoon and let cool, add beans to same water and boil until crisp-tender , about 7 minutes, drain and cool under cold running water, arrange potatoes , beans , olives , eggs , and tomato on large platter, spoon tuna into center, whisk vinegar , mustard , 1 / 8 t, salt , and pepper to taste in small bowl until blended, gradually pour in oil , whisking until emulsified, whisk in parsley , then drizzle vinaigrette over salad, top with anochovies , if desired
a perfect sugar cookie
preheat the oven to 375 degrees f
sift together the flour , cream of tartar , baking soda and salt
set aside
in a large bowl , cream together the butter , oil , confectioners' sugar and white sugar until well blended
stir in the eggs , vanilla and lemon extracts
gradually mix in the dry ingredients until well blended
roll the dough into walnut sized balls
place the cookies 2 inches apart onto the cookie sheet
flatten cookies to 1 / 8 inch thickness using the bottom of a glass dipped in sugar
colored sugar may be used if you do not plan to frost cookies later
bake for 9 to 12 minutes in the preheated oven , or until the edges are golden brown
allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
a picky eaters  chicken casserole
preheat oven to 425
cook the chopped broccoli in your microwave according to package directions , then spread on the bottom of a 9x13 baking dish
mix together the soup , chicken , and sour cream
spread mixture on top of the broccoli
sprinkle the cheese all over the chicken mixture
crush your crackers
then mix your melted margarine with your crackers
spread the buttery crackers all over the cheese
bake for 25 minutes at 425 degrees
a pico de gallo for pico addicts anon
mix all the ingredients and let it sit for half an hour, inhale - use a spoon to assist
a pie to try
a pie you say ?
tis easy this way
first take 3 eggs and separated and to the whites add 1 teaspoon of cream of tartar
then beat the poor things until you're ready to scream
to atone for the beating add 3 tablespoons of sugar
to quietly take first prize , beat the same length of time as before
then let the whites rest and return to the yolks which have patiently waited
combine a can of sweetened condensed milk
then add the juice of the three lemons
quite sour you know , but that makes the magic
for low and behold , a custard results from mixing it all together
the pie crust , you crush one box of vanilla wafers and place on a greased pie pan to make a lucious mouthful
pour the custard and add a crown of stiff egg whites
pop it into the oven and brown it
a pilaf of asparagus  broad beans and mint
cook the broad beans in salted water for 4 mins , till almost tender , drain
trim asparagus into short lengths , steam for 3 mins and drain
wash the rice 3 times in cold water , stiring with your hand , cover with warm water , add a tsp salt and set aside for a good hour
melt the butter in a saucepan and add the bay leaves , cardamon , peppercorns , cinnamon stick , cloves , cumin seeds and thyme
stir in the butter for a minute or two until the fragrance is released
drain the rice and
season with salt , cover and turn the heat down to a simmer
finely slice the spring onions and chop the parsley
after 5 mins remove the lid and gently fold in the asparagus , beans , spring onions and parsley
replace lid and continue to cook for 5-6 mins , until the rice is tender but still has some bite to it
all the water should have been absorbed , leave with the lid on but the heat off for 2-3 minutes
remove lid , check seasoning , add extra butter if liked and fluff with a fork sprinkle over the mint
can be served with minted yoghurt if liked
a pinch of soul barbecue sauce  microwave
in 1 quart measuring glass combine garlic , onion and butter, cook on high 3-4 minutes or until tender, stir in remaining ingredients and cook on high for 7 minutes , stirring once, serve at table , warm or room temperature
a pint of prawns and guinness chaser   british pub grub
divide the prawns between two glasses or pint mugs
finely mince the garlic cloves
halve and seed the chilli , then finely chop the chilli flesh
mix the mayonnaise with the garlic and chilli , and divide between two small dishes
serve the prawns with the garlic / chilli mayonnaise and lemon wedges for squeezing over the prawns , and a pint of guinness or your favourite real ale
nb: the garlic & chilli mayonnaise also goes brilliantly with any grilled or barbecued fish or seafood
try it with salmon steaks wrapped in vine leaves or uncooked prawns threaded onto skewers , cooked on the barbecue
a pitcher of mojitos
to make the pitcher of mojitos: in a large pitcher , stir together the rum , lime juice , and syrup
serve at once or refrigerate until needed
do not add ice to the pitcher
to make the simple syrup with mint: in a saucepan , mix together the sugar and water and heat over medium-high heat
let the syrup cook for a couple of minutes or until the sugar dissolves and the syrup looks clear
this will be about the time it takes for the syrup to begin to bubble
remove from the heat and add the mint leaves
cover and set aside for about 10 minutes , so the mint can infuse the syrup
strain the syrup and use immediately or store in a lidded container for up to 1 week
to serve: when ready to serve , squeeze a lime wedge over the ice in a rocks glass
drop the lime wedge into the glass along with a few fresh mint leaves
fill the glass two-thirds full of the mojito mixture and top off with club soda
a plaything for your tongue
mix all the spices , pastes , tomato puree and yogurt together and coat the chicken pieces and leave to marinate for 3 hours
heat oil in pot
empty marinated chicken with the mixture and cook covered till chicken is tender , about 30 minutes on low medium heat only
once chicken is tender saute the same on high heat for 4 minutes
do not add water during cooking the chicken
feel it melt in your mouth tingling your tongue and the taste buds on it
eat it s-----l-----o-----w-----l-----y to get that feeling
a plus fair corn dogs
heat oil in a deep fryer to 365 degrees f
in a large bowl , stir together the flour , cornmeal , sugar , baking powder and salt
stir in melted bacon drippings
make a well in the center , and pour in the egg , buttermilk , and baking soda
mix until everything is smooth and well blended
pat the hot dogs dry with paper towels so that the batter will stick
insert wooden sticks into the ends
dip the hot dogs in the batter one at a time , shaking off the excess
deep fry a few at a time in the hot oil until they are as brown as you like them
drain on paper towels or serve on paper plates
a pot of lamb chops
preheat oven to 190c
mix together breadcrumbs , parmesan , garlic and parsley
i use my processor , processing the crumbs first
brush bottom of casserole dish with oil
place all of the potatoes in a layer and then top with all of the onions in a layer
just cover this with equal parts wine and water
season with salt and pepper to taste
next , layer with 1 / 3 tomatoes and 1 / 3 crumbs mixture
layer with 6 chops
layer again with 1 / 3 tomatoes and 1 / 3 crumbs
then a add the rest of the chops
layer with the last of tomatoes and crumbs
sprinkle with olive oil
bake in oven for 1- 1 1 / 2 hours until chops are tender
a potato salad sandwich
open bun and spread each side with mayonnaise, place lettuce leaves and tomato slices on bottom half of bun, scoop potato salad onto tomato , and gently spread toward edges of bun, cover with top of bun
a quartet of english and french cheese flavoured butters
camembert butter:
process all the ingredients together in a food blender or processor , then scrape the mixture out and place it into a large piece of foil
shape into a log and roll it up in the foil
chill or freeze until required
lasts for up to 1 week in the fridge and 2 months in the freezer
roquefort butter:
prepare the same way as camembert butter
store the same way
stilton & green peppercorn butter:
prepare the same way as camembert & roquefort butter
store the same way
cheddar & garlic butter:
prepare the same way as the previous three butters
store the same way
slice as needed and use as a topping for steaks , barbequed meats and poultry , grilled vegetables , grilled fish , breads , toast and scones , pasta dishes and add to sauces
a quick and different fried fish recipe
fillet , bone and skin fish
pinhole the bag of chips , and sit , dance roll or otherwise crush the chips to a very fine meal texture
bread the fish in the chip meal
mix eggs and milk well
dip the breaded fish in egg mixture
redip in chip meal
melt lard in cast iron pan over medium high heat
toss in coated fillets , cooking about 6-7 minutes until "well done"
works well as a plated meal at the cottage or home , fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline , and accompaniment might included baked beans and / or ham / garlic sausage , serving depend on locale , you'll scarf this down in quantity on some nameless rock in the north , a little less eaten at home or in the cottage --
a quick and easy salad
mix all together and serve
a quick and easy white cake
heat oven to 350f degrees, grease and flour 9x13 pan, combine dry ingredients in mixing bowl, beat in shortening, add milk and vanilla, beat for 2 minutes, beat in egg whites , beat until very smooth, bake for 35 minutes , or until done
a quick chicken and rice meal for busy nights
spray skillet with cooking spray
add chicken and cook until browned
set chicken aside
add the cream of chicken soup , water , paprika , pepper and garlic powder to the skillet
heat to a boil
stir in the cooked rice and broccoli
top with the chicken
season the chicken with some more paprika and pepper
cover and cook over low heat about 5-7 minutes , until heated through
good served with a nice salad and some rolls
enjoy !
a quinoa pilaf that you ll love
in a saucepan , heat oil over medium-high heat
cook onion , carrot , and herb or spice of choice , stirring occasionally for 3 minutes or until softened
add quinoa
cook , stirring , for 1 minute
add stock and salt and bring to a boil
reduce heat to low
cover and simmer for 15 minutes
stir in peas
cover and cook for 5 minutes more or until peas are heated through and liquid is absorbed
add lemon juice and pepper and toss with a fork
a ramchandani special  subru uncle s traditional sindhi curry mo
boil the potatoes in plenty of water until tender , drain and keep aside
in the meantime , heat oil in a pot
add fenugreek seeds and allow it to crackle
once it stops crackling and turns lightly golden brown , add cumin seeds and allow to crackle
once it stops crackling , add 10-15 fresh curry leaves , green chillies and ginger
mix well and stir-fry until the raw smell of ginger is gone
this takes about 5 minutes
then add gramflour and stir-fry it for 20 minutes , mixing it continuously , on low flame , until it is no longer raw taste-wise
add the remaining 10 fresh curry leaves alongwith asafoetida powder
stir-fry for 3-4 minutes on high flame
stir in water , turmeric powder and red chilli powder
add tomatoes , yam and flat indian beans
bring to a boil
lower flame , add 4 tsps
of salt and mix well
allow the curry to come to a boil twice again
in the meantime , soak the ladyfinger with 1 tsp
of salt in 1 cup of tamarind water
bring this to a boil
this step is done so as to ensure that the ladyfinger will not break while cooking in the curry
add all the chopped vegetables now alongwith the ladyfinger mixture , mix well and boil for 30 minutes
in the meantime , soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can
measure out 1 cup of this pulp
this pulp is what i call'tamarind water'
now add this tamarind water to the curry
boil for 30 minutes
remove from flame , garnish with corriander leaves and serve hot with cooked long-grain basmati rice and / or low-fat plain yogurt for a complete meal in asian-indian curry and veggie food heaven !
please
you can use them if you wish to
enjoy !
a real maine  italian
cut sub rolls in half , but not completely through, layer cheese and ham on each of the rolls, top with sliced pickles , tomato , olives , onion , and green pepper, drizzle each sandwich with oil and vinegar and sprinkle with salt and pepper, enjoy !
a real philly cheesesteak
meat: make friends with your butcher
you need him to partially freeze a hunk of rib eye , and then slice it very thin
you want it sliced thin even though common sense tells us that thick is better
you can buy the hunk of rib eye and freeze and slice it yourself , but the butcher generally does a better job than i do
i can only get it about 1 / 8" thick and he does about
bread: this is the hard part
if you aren't in the tristate area , and can't get amorosos rolls then you have to find a substitute
squishy sub rolls will not do
they do not hold together under pressure
refrain from buying those "hero" rolls too
a good hoagie roll is almost rubbery in texture , but quite soft
the best substitute i have found is a loaf of french bread
not as good as the real thing , but hey , beggars can't be choosers
toppings: all of this is personal choice
i like fried onions and mushrooms myself
cheeses used vary - i hate to admit it but i think cheese whiz tastes the best
provolone is awesome too and thats what i would use if i was afraid of the plastic orange stuff called whiz
cooking the steak: in a cast iron frying pan , or a grill pan heat some oil
saute toppings until pliable - make them however you like them
remove them from pan and set aside
pour some more oil in the pan on medium high heat
place 1 / 4 to 1 / 3 of a pound of meat in the pan , lying the pieces flat and overlapping to form a shape that will fit nicely in a bun
when the meat turns grey with doneness , flip it over and if you are using cheese slices now is the time to lie them on top of the meat
add the other toppings back into the pan next to the meat and allow to reheat
cover the pan to allow the cheese to melt
this should take 1-2 minutes
if the meat looks overcooked , thats ok - i t should be gray
this is the time to toast the bread if you so wish
i don't like mine toasted at all
warmed is ok
if you are using cheese whiz , warm it in the microwave
pick up meat and melted cheese with a spatula and deposit on the roll
if using cheese whiz , use a butter knife or chopstick to smear whiz next to the meat
push the meat on one side of the roll and deposit the toppings next to it
this is important because if you put the toppings on the meat , they will not be in the bottom of the sandwich , which really sux
you should get meat , toppings and cheese in every bite
a really good sweet potato recipe
beat eggs , stir in potatoes until blended, add remaining ingredients and put in buttered dish, topping:, mix brown sugar , flour and nuts together, work butter iinto mixture with hands until well blended, sprinkle on top of potatoes and bake at 350 for 1 hour
a really good tomato recipe
line the bottom of a 9-inch pie or quiche pan with a single layer of the croutons
alternate 1 / 4-inch slices of tomato with mozzarella slices on top of the croutons
sprinkle with the red wine vinegar and then the dried basil
put in a microwave oven for 5-8 minutes or until the cheese has melted
enjoy !
a really simple potato salad
peel the potatoes first , and then boil in water for 30-40 minutes , or until soft
let cool , before cubing them
in a large bowl combine the potatoes with the peas , carrots , and pickled
in a smaller bowl combine the mayonnaise , horseradish , salt and pepper to taste , basil and oregano
add the mayonnaise mixture a little at a time and mix well
if you like it to be creamier make a little more mayonnaise
serve chilled
a really tasty meatloaf
tomato relish: chop tomatoes , peppers , garlic , and onions into a medium dice
saute over high heat on the stove till the onions start to soften
then add the ketchup
lower heat
reduce to a simmer , cook for another 5 minutes
meatloaf: in a large mixing bowl combine beef , pork , eggs , bread crumbs , garlic and 1 cup cooled tomato relish
finish with olive oil , and then pack into a 9-inch loaf pan and place in the middle of a preheated 350 degree oven
place on cookie sheet in case of drips
bake for 40 to 60 minutes or until the center of the meat loaf reaches 170 degrees
finish the meat loaf with remaining tomato relish and broil at 500 degrees until tomato relish begins to crust
allow meatloaf to cool before slicing
a refreshing salad to usher in summer
remove skin , seed and the white part from the watermelon
cut into bite size pieces
place watermelon in a serving bowl
drizzle lime juice over and season with a little salt and freshly ground black pepper
add feta , mint and lime zest
garnish with whole sprigs of mint
a rich blue-veined cheese
a regalia of cucumbers
peel the cucumber , cut it in half lengthwise and remove the seeds and pulp with a teaspoon
cut each half into 1 / 4-inch slices
melt the butter in a fairly wide-based pan
add the onion and garlic and cook , for a few minutes , until tender
add the cucumber slices , cover and toss frequently over a low heat for about 3 minutes
add the cream and season lightly with salt and pepper
cook for a few minutes longer , but take care not to over-cook the cucumbers , which should still be crisp when served
add the freshly chopped herbs just before serving
a rich pumpkin smoothie  vegan friendly
combine all ingredients in blender and blend until smooth
a roast that even my daughter would eat
mix the flour , bread crumbs , & paprika in a large storage bag
cut the roast into 2 inch thick strips , lengthwise
lightly sprinkle the strips with salt & pepper
place 2 strips at a time in the bag & shake to coat
heat the oil in a frying pan & brown the strips on all sides , roughly 5 minutes total
preheat the oven to 350 degrees
lightly spray a roasting pan with cooking spray
pour the broth into the frying pan & gently rub the bottom to remove any bits
then add the broth , water , thyme , bay leaves , garlic , onions , & carrots to the roasting pan & stir
next place the strips into the pan & cover with a lid
cook in the oven for 2 hours , checking halfway through to make sure the liquid is not gone
after that time , remove the strips & bay leaves from the pan then add in the cream of mushroom & pepper , stir
turn the heat down to 250 , place the strips back in the pan & continue to cook for 1 hour
serve hot over mashed potatoes