formido/recipes-20k huggingface dataset:
basic buttermilk pancakes
in a large bowl , mix together all dry ingredients
in a separate bowl , mix together the wet ingredients , including the vegetable oil
make a well in the center of the dry ingredients , and pour the wet ingredients into the well
stir with a spoon or whisk just until it is combined
there should be lumps and the batter will be fairly thick
at this point you can let the batter rest for up to 60 minutes , or cover and refrigerate it overnight
for large pancakes use 1 / 4 cup of batter , or use about 1 / 8 cup for little pancakes
cook until the top is bubbling and first side is brown , then flip
don't mash them with the spatula after you flip them , or they will be flattened instead of fluffy
when they are cooked through , the top will be a little bouncy if you poke it with your fingers
basic buttermilk waffles
sift together the dry ingredients
add the buttermilk , eggs and melted butter , mixing until there are no more lumps
this will make a very thick batter
bake in a waffle iron according to the manufacturer's directions
basic cabbage soup
melt the butter in a large saucepan and cook the cabbage and onion in it at a low heat until cabbage is limp
add broth , salt , pepper and cover and simmer 15-20 minutes
the sour cream or cheddar is an optional topping to be added after serving
basic cabbage soup recipe
cut cabbage , carrots , onions , green onions , peppers , tomatoes , and celery into bite-size pieces
place vegetables in a large stock pot and cover with water
bring water to a boil and simmer uncovered for 10 minutes
cover and simmer until the vegetables are soft , about 45 minutes
meanwhile , cook the brown rice according to package directions
add the rice to the soup when the vegetables are almost cooked
season with salt and pepper
allow the soup to cool before storing in refrigerator
basic cake  gluten free
preheat oven to 325 degrees f
coat two 8-inch round pans with cooking spray and line with parchment paper or waxed paper
using an electric mixer and large mixing bowl , cream together butter and sugar on medium speed until thoroughly blended
mix in eggs and grated lemon peel on low speed until blended
in a medium bowl , sift together flours , xanthan gum , baking powder , baking soda , and salt
in another medium bowl , combine buttermilk and vanilla extract
on low speed , beat dry ingredients into butter mixture , alternating with buttermilk , beginnning and ending with dry ingredients
mix just until combined
spoon batter into prepared pans and smooth tops
bake 8-inch cakes for about 30-35 minutes or until tops are golden brown and a cake tester inserted in the center comes out clean
let cakes cool in pans for 5 minutes , then remove from pan , and cool on rack
basic cake mix batter
beat butter , sugar , baking powder , and vanilla in a large bowl with mixer on high 3 minutes or until fluffy
add eggs , 1 at a time , beating well after each
on low speed , beat in flour in 3 additions alternately with milk in 2 additions , just until blended , scraping sides of bowl as needed
bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean
cool in pans on a wire rack for 10 minutes
basic cake or muffin mix   wheat and egg free
rub the dry ingredients in with the butter
add the wet ingredients , adding a little milk at a time to get a soft dropping consistancy
beat the mixture well to combine
add paper liners to the muffin tin and fill with the mixture
sprinkle a little sugar on the tops of the muffins
bake at about 190 degrees celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin
makes about 12 muffins
basic canned spaghetti sauce
peel , core and chop tomatoes
combine with remaining ingredients in heavy saucepan
simmer 2 hours stirring often until desired consistency
pour into hot jars to 1 / 2 inch from top
wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean
put on lids and bands
place in water canner with at least 2 inches of hot water over tops of jars
bring canner to gentle boil and process 30 minutes
at end of processing time , remove jars to draft free area to cool at least 12 hours
inspect each jar to make sure it is sealed , remove bands and wipe with damp cloth
label with date and store
basic cannelloni crepes
in a blender add eggs , water , flour , and salt and process until smooth
scrape down sides of container and process again for several seconds
lightly oil a skillet using a paper towel
ladle the batter 1 / 4 cup at a time into the pan and quickly swirl the pan around , coating the bottom with the batter
do not turn crepe over until it is dry on the top , about one minute
cook until browned lightly and not too dry
be sure the pan doesn't become too hot
as time passes , you may need to reduce heat slightly
flip crepe over briefly and cook 20-30 seconds longer
when done , remove from pan and store with wax or parchment paper separating each crepe until ready to fill
lightly oil pan before cooking each crepe
basic carrot muffins
preheat oven to 375c
measure first 7 ingredients into a large bowl
stir and make a well in the center
combine next 4 ingredients in a medium bowl
mix well
add to well
add grated carrot
stir until just moistened
divide evenly among 12 greased muffin cups
top each muffin with some white sugar or some streusel topping
here is where you can get really creative
nuts might be nice for some people
others might want some oatmeal sprinkled on top
you could do many different toppings in one pan
bake for 20 - 22 minutes or until pick comes out clean
let stand in pan for 5 minutes before removing to wire rack to cool
there are a few variations listed in the book
date nut carrot muffins: stir in 1 / 2 cup chopped dates and 1 / 2 cup chopped pecans into buttermilk mixture
the baking time may need to be longer
ginger oat carrot muffins: reduce whole wheat flour to 1 / 2 cup
add 1 / 2 cup quick cooking oats
add 2 tsp finely chopped , peeled gingerroot
sprinkle tops of muffins with 1 / 4 cup quick cooking oats before baking
baking time may need to be longer
basic chai tea
combine all ingredients except black tea in a small saucepan, bring to a boil and remove from heat, add tea and steep for 3 to 5 minutes, strain and serve immediately
basic cheese filled stuffed shells oamc
cook noodles according to directions on box
combine all other ingredients
fill each shell with about 2 tbsp cheese mixture
place in foil lined 9x13 pan in a single layer
wrap in foil and freeze
when fully frozen , you can remove the foil wrapped shells from the pan so it takes up less space
when ready to eat , place in same pan
to serve , thaw
cover with spaghetti sauce and recover with aluminum foil
bake at 350 degrees for about 35 minutes until hot and bubbly
basic cheese muffins
preheat oven to 210c lightly grease 6 muffin tins
sift together flour , baking powder , salt and cayenne pepper into a bowl and make a well in the centre
in another bowl lightly whisk together the egg and milk
stir in the grated cheese
fold egg mixture into dry ingredients and stir quickly to combine
spoon mixture into prepared muffin tins
bake 12 -15 minutes or until muffins spring back when lightly pressed
basic cheese pizza
dough:
in a glass or plastic bowl , combine yeast , water , and sugar
stir to dissolve the yeast and let the yeast "bloom" for 15 minutes
stir in 1 cup flour , add salt , and then stir in another cup of flour
dump mixture onto kneading board and work in last cup of flour , kneading until dough is soft and elastic , but not sticky
form dough into a ball
in another bowl , pour in the 1 tbsp olive oil and spread around
coat ball of dough with oil and cover bowl with a damp towel and let dough rise for 40 minutes
punch down dough and knead on board about 2 minutes
dough is now ready to spread in the pan
to avoid sticking of crust , lightly spray pizza pan with olive oil or vegetable oil spray and then work dough to pan - this dough is enough for 1 14-in pizza with a thin bottom crust and enough dough around the edge to munch
sauce:
combine pureed tomatoes , tomato paste , minced garlic , and basil
spread onto prepared pizza dough
top with sliced mozzarella cheese and bake at 500f for 11-13 minutes
basic cheese puffs
preheat the oven to 425 degrees
place the butter , salt and water in a pan
bring to a boil
sift the flour onto a sheet of waxed paper , then , off the heat , add it all to the butter and water mixture and stir it in very quickly to form a thick paste that leaves the sides of the pan clean
return the pan to the heat and beat the mixture with a wooden spoon for 1 minute to dry it
remove the pan from heat and cool for 5 minutes
beat in the eggs and yolk , one at a time , then add the mustard , cayenne pepper and grated cheese
place teaspoonfuls of the mixture onto a nonstick baking sheet and bake for 10 minutes
lower the oven temperature to 350 degrees and cook for 15 minutes , until golden brown
cool on a wire rack and serve cold
basic cheese sauce
melt butter in saucepan , add flour and seasonings and stir until blended, gradually add milk and cook stirring constantly until thickened, stir in cheese and heat until cheese melts and sauce is smooth
basic cheese toast
place 2 pieces of bread on a cookie sheet
cover each slice with one slice of cheese
be careful to align the square shape of the cheese with the square shape of the bread so that no cheese drips off the bread
place in the oven under the broiler and broil for 2 to 3 minutes
watch for the cheese to bubble but not brown
remove from oven
carefully move the toast so that it is propped up on one side (fork , plate , pan edge
this allows the steam to escape from the bottom of the bread so that it isn't soggy toast
do not flip the toast over , the cheese is still melty and sticky
for toddlers , allow to cool until the cheese is no longer stringy or oozy
cut into diagonal quarters
great served with fresh fruit or tomato soup
basic cheesecake with flavor variations
preheat oven to 400 for standard baking , or 375 for a convection oven
melt butter , and mix crust ingredients , press into the bottom , and up the sides of a springform pan
you can use whatever size you have from 8 to 12 inches , the smaller the pan , the higher the cake , but i like a wide , low one , too
chill the crust while you make the filling
cream together cream cheese and sugar
add eggs one at a time
add extracts and zest , mix well , be careful not to incorporate too much air , so you don't get cracks on the top of the custard
pour filling into crust
for better texture , you may choose to first wrap the pan in foil , and place into a large baking dish of hot water
the recipe works both ways , but i like the results from a waterbath
bake the cheesecake for an hour , then turn off the oven , and don't open it for 30 minutes
if using sour cream topping , spread it on top of the cheesecake ten minutes before the hour bake time is up
cool cheesecake completely , and refrigerate for a few hours before slicing
fishing line makes a great slicer , since the cheesecake will be very sticky to your knives
variations: this is the fun part
as long as you stick to the basic proportions , you can do lots of flavors
i'm up to 17 personally
use chocolate cookie crumbs for the crust , leave out the lemon , and add 1 / 4 cup pf cocoa to the filling for chocolate cheesecake
add a teaspoon of lime zest to the crust , leave out the cinnamon , and sub 1 / 4 cup key lime juice for vanilla and lemon in the filling for key lime cheesecake
sub one of the packages of cream cheese for a can of pumpkin , add cinnamon , ginger , and clove to the filling , use gingersnap crumbs for the crust
this one is especially good if you add a lot of cinnamon to the sour cream topping , and drizzle the slices with some caramel sauce and more gingersnap pieces
leave out the lemon , and sub one of the packages of cream cheese for a cup of peanut butter , use a chocolate cookie crust , and top it with chopped up peanut butter cups
use a chocolate crust , leave out the lemon , and use mint extract and green food color in the filling for grasshopper cheesecake
add chocolate chips if you like
sub the sugar in the filling for 1 cup brown sugar caramelized with 1 / 2 a stick of butter for a caramel cheesecake
sub half the sugar in the crust for sweetened flaked coconut , leave out the cinnamon , sub vanilla and lemon for rum extract and lime , make sour cream topping with half sour cream , half thai kitchen coconut milk add the juice of the lime instead of lemon and more flaked coconut to topping
this is the one my brother always wants instead of a birthday cake
if you try your own variant , i'd love to know what it was , and how it turned out
have fun !
basic cheesy chicken pita
begin with a spoonful or two of cottage cheese
place in pita pocket
then top with chicken , then cheddar
set pita on paper plate and microwave until cheese is melted or pita is desired warmth
basic chicken   noodle casserole
stir soup , milk , peas , chicken and noodles in 1, 5 qt casserole, bake at 400 for 20 min, , stir, mix bread crumbs and butter and sprinkle on top, bake for 5 minute more
basic chicken   rice
preheat oven to 350, layer ingredients in a 13x9 casserole as listed above, cover casserole tightly with foil, bake for 1 1 / 2 hours , removing foil during last 15 minutes to brown chicken
basic chicken and rice soup
boil chicken with poultry seasoning , butter , celery flakes , chicken soup , salt , and black and cayenne peppers
reserve broth and debone and chop chicken into pieces
add chicken back to broth along with onion , bell pepper , and rice
cook covered until rice is done , approximately 20-30 minutes
basic chicken breasts w  4 variation toppers
mix flour , salt & pepper in large baggie
add chicken and shake to coat
heat oil in skillet- cook chicken 8 minutes turning once and remove the chicken from the skillet
then using same skillet make one of the variations of toppers
for mustard-caper topper: saute the red onion in butter
add the chicken broth , dijon mustard and capers
cook for 4 minutes
spoon over chicken
for mushroom-wine topper: saute mushrooms in butter
add wine , chicken broth and rosemary
simmer for 4 minutes
spoon over chicken
for carribean topper: heat pineapple and apricot preserves with jalepeno
cook 4 minutes , remove from heat and add lime juice and cilantro
spoon over chicken
for tomato- artichoke topper: heat tomatoes , artichokes and balsalmic vinegar
cook 4 minutes
spoon over chicken and sprinkle with mozzerella cheese
basic chicken pot pie
melt butter , add onions- saut for a minute , add flour , mix till pasty , add broth and milk
stir constantly until creamy and thick ,
add veggies & chicken
dump into a pie crust
freeze now for later or bake 40-50 minutes at 350
basic chicken salad
place almonds in a frying pan, toast over medium-high heat , shaking frequently, watch carefully , as they burn easily, in a medium bowl , mix together mayonnaise , lemon juice , and pepper, toss with chicken , almonds , onions , sweet pickles , egg and celery
basic chicken soup stock
preheat the oven to 250 degrees, clean the chicken, roast the chicken until golden , let rest, cut onion , carrots , celery , leeks , parsnip in 10 cm pieces, in a big pot stirfry all veggies, bash garlicgloves and add to pot, when onions are transparent add water, add parsley , thyme , peppercorn and thyme, boil slow until one third of liquid is left, strain and keep veggies, cut veggies into mouthright pieces, strip meat of chicken in mouthright pieces, add veggies and chicken to soup and taste with salt, it needs more than youd think, velbekomme , bon appetit , bueno appetito !
basic chicken stock
quarter onion
chop scrubbed celery and carrot into 1 inch chunks
place chicken pieces , onion , celery , carrot , salt , and cloves in large soup pot or dutch oven
add 6 cups water
bring to a boil
reduce heat , cover , and simmer for 1 hour
remove chicken and vegetables
strain stock
skim fat off the surface
to clarify stock for clear soup , removing solid flecks that are too small to be strained out with cheesecloth , follow this method
separate the egg white from the egg yolk , and reserve the shell
in a small bowl , combine 1 / 4 cup cold water , egg white , and crushed eggshell
add to strained stock , and bring to a boil
remove from heat , and let stand 5 minutes
strain again through a sieve lined with cheesecloth
basic chinese sauce for stir fry
mix cornflour and water together to form a smooth paste
add everything else to the paste and mix well- it will take a little while for the sugar to dissolve
add to meat and / or veg after stir-frying& heat until the sauce has thickened
serve immediately with rice or noodles
basic chocolate cake mix vegan  spelt
combine the dry mix ingredients in a large bowl
sift dry mix ingredients into the apple mixture and mix combine gently but thoroughly
for muffins and puddings it makes about 12 bake in a 190c oven , for mini cakes makes bake in 190c oven for 15 minutes for a cake it takes about 40-60 mins at 180c but keep an eye on it
, check for firmness and make sure a skewer comes out clean
basic chocolate chip muffins
preheat oven to 400f
in a mixing bowl , combine the flour , sugar , baking powder , and salt
make a well in the dry mixture and add egg , milk , and oil
combine just to moisten
stir in chocolate chips
pour batter into muffin liners or greased muffin tin and bake 20 minutes or until toothpick comes out clean
let slightly cool before serving
basic chocolate truffles  plus 4 variations
in a heavy pan on a low heat , melt chocolates , whipping cream and butter together , stirring occasionally
when melted , pour into a small bowl and cool mixture
refrigerate for 2 hours or until mixture hardens
using a melon baller or a teaspoon , quickly form mixture into approximately -inch rounds
refrigerate until cold
roll in cocoa or dip in chocolate
refrigerate for up to 2 weeks
variations on a theme: orange liqueur truffles add cup grand marnier , cointreau or triple sec to truffle mixture after it has melted
stir in tsp grated orange rind to heighten orange flavour
kahlua truffles add 3 tbsp kahla to truffle mixture after it has melted
rum truffles add 3 tbsp rum to truffle mixture after it has melted
dark chocolate coated truffles melt 8 oz bittersweet chocolate in a heavy pot over low heat
remove from heat
place cold truffle on skewer or dipping fork , and swirl in chocolate to coat
place on wax or parchment paper to set
basic cinnamon doughnuts
put flour in shallow pan , add salt , baking powder , and sugar
rub in butter with finger
add the well beaten egg and milk and stir thoroughly
toss on floured board , roll to one-fourth inch in thickness , shape , fry , and drain
mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts
basic cinnamon pancakes
whisk the flour , milk , cinnamon and vanilla together
add the egg and mix well
cook the first side in a heated frying pan , flip the pancake when it's ready and do the other side
basic cocktail sauce
shake all ingredients until well mixed, add celery salt and tabasco sauce to your taste, chill and serve
basic confit of garlic
in a small heaavy saucepan combine garlic and oil, bring to a boil, reduce heat as low as possible and cook slowly until soft , 30 minutes to 1 hour, cool, transfer to a glass jar with a tight lid, garlic confit will keep almost indefinitely in the refrigerator, replenish oil every so often
basic cooked lima beans
soak lima beans according to package directions
place beans , ham hock and onion in pot
cook beans according to package directions
taste a bean to make sure cooked through
cook until tender
you can also add a small chopped potatoe to the pot when you cook beans
this will help thicken liquid and all you need is a pan of cornbread and a salad with this
basic cooked rice
in a 5 x 9 x 2 1 / 2 loaf pan , combine all ingredients, mix well, seal pan with foil, bake at 350 f until rice is tender , about 1 hour , 10 minutes, serve immediately, to reheat - use double boiler or warm skillet with unsalted butter
basic cookie mix
in a large bowl , combine all the ingredients
sift the mixture twice
store in a tightly covered , labeled container for up to 3 months in a cool , dry place
for sugar cookies use: preheat the oven to 350f
in a large bowl , combine all ingredients
with lightly floured hands , shape the dough into 1" balls
arrange them about 2" apart on 2 lightly greased 13" x 9" baking sheets bake for 12-15 minutes or until golden
let cool for 1-2 minutes on the baking sheets
using a spatula , transfer to wire racks to cool completely
the cookies can be stored in a tightly covered container at room temperature for up to 1 wk
for chocolate chip cookies use: preheat the oven to 350f
in a large bowl , combine the basic cookie mix , butter , egg , and vanilla
stir in chocolate chips and nuts , distributing them well
with lightly floured hands , shape the dough into 1" balls
arrange them about 2" apart on 2 lightly greased 13" x 9" baking sheets bake for 12-15 minutes or until golden
let cool for 1-2 minutes on the baking sheets
using a spatula , transfer to wire racks to cool completely
the cookies can be stored in a tightly covered container at room temperature for up to 1 wk
basic cookie recipe
line a baking tray with silicone paper
preheat oven 180oc
sift flour and rub into butter until crumb like
add sugar
add beaten egg and vanilla and make into a stiff dough
knead together a little on a floured board
this dough can now be cut to anything
don't over cook the biscuits , they will harden up on a cooling tray
i like to melt some chocolate in a disposable icing bag and decorate them , but you can do anything with them now
basic cookies recipe
hopefully the cream together , stir in , and sift and add directions above will make sense to everyone
bake in oven at 350 degrees for 10 minutes
any one of the following could also be added: 1 / 2 cup chopped dates
1 cup chocolate chips , 1 cup coconut
basic corn sticks
preheat oven and the ungreased corn stick iron pan to 450 degrees until pan is very hot
in a large mixing bowl , beat all ingredients together using a large wire whisk
do not overmix
grease the pan carefully and fill iron pan 2 / 3 full with the batter
bake until brown , approximately 12 minutes
once baked , allow to stand 5 minutes
serve with butter and honey !
yield is estimated
basic cornbread
preheat the oven to 350 degrees f, grease an 8 inch square pan with oil, combine the dry ingredients in a medium sized bowl, combine the wet ingredients[including the sugar or honey] separately, stir the wet mixture into the dry just enough to thoroughly combine, spread into the greased tin, bake for 20 minutes or until the centre is firm to the touch
basic couscous
in a saucepan , combine everything except the coucous, bring to a boil, stir in couscous, cover and let simmer for 5 minutes or until the liquid is absorbed, fluff with a fork
basic cranberry sauce
bring water , sugar and salt to a rapid boil in a medium nonreactive saucepan over high heat
stir occasionally to dissolve the sugar
stir in your cranberries and return to a boil
reduce your heat to medium and simmer until saucy and slightly thickened and about 2 / 3 of your berries have popped open-- about 5 minutes
place in a bowl and cool at room temperature
basic cream cheese pie  mom s cheesecake
preheat oven to 325, combine in blender: egg , sugar , sour cream , vanilla, blend, while still blending , add cream cheese pieces and pour in the melted butter, pour into crust and bake for 30 minutes