formido/recipes-20k huggingface dataset:
basic fresh egg pasta
make a mound of the flour in the center of a large wooden cutting board
make a well in the middle of the flour and add the eggs , oil and any other flavoring you may choose
using a fork , beat together the eggs , oil and flavorings and begin to incorporate the flour starting with the inner rim of the well
as you expand the well , keep pushing the flour up to retain the well shape
do not worry that this initial phase looks messy
the dough will come together when 1 / 2 of the flour is incorporated
start kneading the dough with both hands , using the palms of your hands primarily
once you have a cohesive mass , remove the dough from the board and scrape up any left over crusty bits
lightly flour the board and continue kneading for 3 more minutes
the dough should be elastic and a little sticky
continue to knead for another 3 minutes , remembering to dust your board when necessary
wrap the dough in plastic and allow to rest for 30 minutes at room temperature
basic fresh tomato sauce
in a large dutch oven , cook onions and garlic in olive oil over medium heat until golden brown , stirring occasionally
meanwhile , immerse tomatoes , a few at a time , in a large pan of boiling water for 1 minute
then lift out and plunge in plunge into cold water
pull off and discard skin
cut tomatoes into eighths and add cooked onions , along with green onion , green pepper , salt , pepper , anise seed , oregano , rosemary , paprika , and the 2 cups of dry red wine
bring mixture to boiling , stirring with a heavy wooden spoon to break up tomatoes
cover , reduce heat , and simmer for 1 hour
remove cover and boil until reduced to 8 cups
you can use the sauce while hot , let it cool and refrigerate for 3 days , or freeze up to 4 months
basic fried rice
measure leftover rice and set aside, in a large pan put a little oil and add the chopped onions, cook on low heat till just about done, push aside, add the chopped mushroom and cook just a couple of minutes, any extras you may add at this time--frizzle a little, add the beaten egg and scramble till done and then chop up in the pan till fine, add the soy sauce and brown sauce and stir well, add the meat, heat through and serve
basic fried rice   with variations
dice or shred meat and vegetables, heat oil in wok, stir-fry green onions, add fresh vegetables and stir-fry to soften, add canned vegetables and meat, stir-fry to heat and blend flavors, remove from wok, heat some more oil if needed , to smoking, add rice and heat through completely, return vegetables and meat to wok , add soy sauce , salt , sugar and sherry, fold in eggs and turn off heat just as they begin to set, suggested combinations:, beef , onions and green pepper, bacon , onions , lettuce and tomatoes, chicken , onions and bean sprouts, chicken , bamboo shoots , mushrooms and cucumber
basic frosting
whip all ingredients and beat until smooth, add food coloring if desired
basic fruit dip
combine ingredients and beat until smooth, chill
basic ganache
put chocolate into heavy bowl, heat cream in saucepan over medium heat just until bubbles form around pan, slowly pour hot cream into chocolate , stirring constantly, do not whip--stir until chocolate is melted and you have a creamy emulsion, store in covered container in refrigerator for up to 2 weeks
basic garam masala  indian spice
break the cinnamon sticks into pieces
crumble the bay leaves
heat a heavy frying pan and after 2-3 minutes put in the whole spices
dry roast over a medium heat until the color darkens , stirring or shaking the pan frequently to prevent burning
leave to cool , then grind and blend with the mace
in an airtight container , the mixture will keep for 3-4 months
to make a mild and subtle moghul masala , use only green cardamoms , cinnamon , black peppercorns , mace and a few cloves
for a hot gujerati masala , add sesame seeds , fennel seeds , ajowan seeds and chiles
for a mildish kashmiri masala , use black cumin seeds , green cardamoms , black peppercorns , cloves , cinnamon , mace , and add a little grated nutmeg
for a hot parsi dhansak masala , add fenugreek seeds , mustard seeds , chiles and ground turmeric , and double the amount of coriander seeds
basic garlic and oil sauce for perfect pasta  rachael ray
bring a pot of water to rolling boil , then add spaghetti
while that is working , heat anchovies with oil in a large skillet over medium heat
the anchovies will "melt" in the oil , use the
lower heat and add garlic pieces and pepper seasonings
let garlic cook in anchovy oil , stirring frequently
watch carefully to avoid garlic over-cooking !
when pasta is almost "al dente , " dip out one cup of the water , and pour into the pan with the anchovy-garlic
stir in , then add parsley
set aside
drain water from pasta
dump into warmed bowl , pour sauce over pasta , toss for one minute
serve immediately
alternative add-ins:
finely chopped broccoli instead of parsley
bacon crumbles -- mmm !
use orecchiette pasta , then add 8 oz
sausage with the garlic , 2c broccoli rabe
cook until sausage is no longer pink
use fusilli instead of spaghetti
then: how about 2 teaspoons thyme & oregano with the parsley
once the garlic is cooked , add 2 thinly sliced jarred roasted red peppers
pretty !
seafoody linguine: once the garlic is cooking: add 3 doz littleneck clams , cover skillet , steam until clams open -- or if you live far from a fresh seafood market , use 3 or 4 cans of clam meat , skip the steaming part and go right to the table !
basic garlic bread
cut baguette in diagonal slats, mix the garlic into the oil in a bowl, pour and spread a little of the mixture into each slat and over top of bread, wrap in aluminum foil and bake in oven, 400 degrees for 10 minutes
basic garlic butter brussels sprouts
if you can , get your brussels sprouts from a store that sells them loose in bins
pick out the smaller , tight sprouts
to cook them , clean and trim the sprouts , removing the bottom stem and tougher outside leaves
you've already cut the bottom of the stalk off: now cut an"x" into the bottom of each sprout
steam the sprouts for about 20 minutes , until they are soft
while the sprouts are steaming , saut the minced garlic in a little bit of butter for about 3 minutes , then combine them into the rest of the melted butter
when spouts are done cooking place them in a serving dish , pour the melted garlic butter over the sprouts , season lightly with salt and pepper , and serve
basic ghanaian gravy
heat oil in frying pan and saute onions until soft , but not brown, add tomatoes , cayenne pepper , seasoning salt and thyme, fry for 30 minutes until tomatoes are soft and deep red in color
basic golden chicken with potatoes
preheat oven to 400 degrees f
rinse chicken inside and out
pat dry with paper towels
place in a roasting pan
drizzle chicken with 1 t
of the oil and season with 1 1 / 2 t
salt and 1 / 2 t
pepper
rub this into the chicken pieces
in a large bowl , combine the remaining oil , salt , pepper , potatoes , and rosemary
pour into the roasting pan and spread into an even layer around and under the chicken pieces
roast until the chicken is done , about 45 minutes
basic graham cracker crust
combine cracker crumbs and sugar in a bowl , then add the butter and optional cinnamon
stir with a fork until crumbs are moistened
empty the mixture in the pie plate , then pat and press mixture evenly all around the bottom and sides of the plate
before filling , either bake in a preheated 350f oven for 8-10 minutes or chill for about an hour
basic gravy
skim fat from pan juices, place dish over heat , cook scraping base of dish for 1-2 minutes, stir in flour, cook 1 minute, remove from heat, gradually blend in liquid, return to heat, cook stirring constantly until gravy boils and thickens, simmer 3 minutes , blending in seasonings
basic gravy  w o pan drippings
melt butter in saucepan over medium heat, whisk in flour til well blended, slowly add broth , whisking continually, add worcestershire sauce , garlic powder , and pepper, cook over medicum heat til thickened , stirring from time to time, keep an eye on the saucepan , the thickening process goes quickly
basic green smoothie  raw food
throw ingredients in blender and process until smooth
basic guacamole
in a medium bowl , scoop the flesh of the avocados and mash lightly, add the remaining ingredients and stir gently, the mixture should be a mix of chunky and smooth, taste and adjust seasoning as necessary, serve with tortilla chips
basic habanero sauce
saute onion and garlic until soft
add carrots with a small amount of water
bring to a boil , reduce heat and simmer until carrots are soft
place in a blender with the peppers
puree until smooth
mix puree with vinegar and lime juice and simmer for 5 minutes
seal in sterilized bottles / jars
makes 2 cups
you can also try: my recipe
i'm allergic to onions , so i make mine somewhat differently
24-30 habenero peppers , stemmed and chopped , 2 tbsp olive oil , 1 pound shredded carrots , 2 heaping tbsp of chopped garlic , 1 cup apple cider vinegar , 1 / 2 to 3 / 4 cup key lime juice
saute garlic in oil until soft
add carrots and stir-fry for a minute or two to distribute the garlic well
add enough water to come just short of covering the carrots
bring to a boil , and simmer until carrots are soft , and liquid is reduced to about 1 / 2 of what you started with
put carrot mixture and peppers into food processor and process until relatively smooth , adding vinegar and lime juice
return to the stove and simmer 5 to 7 minutes
for smooth tabasco style sauce , strain through cheesecloth and bottle in sterilized bottles
for a thicker basting type sauce , bottle as is
makes 8 or 9 canning jars
basic ham   beans  pressure cooker
cut up onion , garlic and ham, rinse beans and remove any that are discolored, place all ingredients in pressure cooker with seasonings to taste, turn on high pressure for 25 minutes, remove bay leaf, serve with cornbread !
basic ham salad
mix together ham , celery , onion and relish, add mayo , pickle juice and pepper, mix well, if you want more mayo , add it 1 t at a time to the desired consistency, gently fold in diced egg, serve with crackers or on sandwich bread
basic hamburgers
mix all ingredients together
shape mixture into 6 patties , each about 3 / 4-inch thick
broil or grill patties 4-inches from the heat , turning once , to desired doneness , 10 to 15 minutes
nice served on toasted buns with favorite toppings
basic herb butter
using an electric mixer , cream butter until light and fluffy, stir in finely minced herbs and lemon juice or lemon rid, season to taste with salt , pepper and other desired seasonings, shape as desired, chill for several hours to allow the flavors to blend, if stored in the refrigerator , herb butters should be used within 3 days, if frozen , herb butters will keep for 6 months, suggested herb combination:, - basil , tarragon and thyme, - chives , parsley , tarragon and shallots, - rosemary , chives , parsley and garlic, - chives and sun-dried tomatoes, - mint , parsley and garlic
basic herb marinade and salad dressing
combine all ingredients except olive oil
slowly add olive oil , whisking constantly , until oil is emulsified
may be used immediately or stored in an airtight container in fridge for up to 4 days
basic high altitude french bread for welbilt breadmaker
add ingredients to breadmaker in order listed
select french bread setting
push start
four hours later , slice and eat
this is best when freshly-sliced
it doesn't seem to keep particularly well
but , if you have teenagers , the question of needing to keep leftovers is irrelevant anyway
basic home fries
if you like , scrub potatoes and cut into 1 / 2" cubes
place in pan with water to cover and bring to a boil
cook until just tender , then drain and set aside
you may prep in advance , store them in fresh water in a tightly covered container in the reefigerator
drain and dry completely befroe using
you don't need to bring to room temperature
i sometimes skip this part and cut smaller and throw into pan
place a 10" skillet or saute pan over medium heat on stovetop
after a few minutes , add 1 tbls
of the olive oil(or enough to cover the bottom of the pan , wait about 10 seconds , then swirl to coat pan
turn the heat up to medium high and add half the potatoes , spreading them into a single layer in the hot oil
let cook a few minutes , then turn down the heat to medium and let cook , without stirring for 5-8 minutes
resist stirring
sprinkle in about 1 / 8 teaspoon of the salt and turn the potatoes over , using a metal spatula
i check to make sure they are getting nice and brown and crispy on the underside before turning
if they are not , let cook a few more minutes
spread into a single layer and cook without stirring for another 5-10 minutes , or until golden brown
scrape from the bottom to loosen the potatoes , and toss them around in the pan
cook for another minute or two , then move them to a bowl , scraping out and saving all the tasty brown tidbits from the bottom of the pan
repeat this procedure with the remaining potatoes , using another tbls
or so of the oil and another 1 / 8 teaspoons salt
after cooking the potatoes , scrape out the pan and wipe with a damp paper towel
return pan to heat and when hot , add remaining tbls
of oil
you can also melt in a little margarine or butter if you like
wait 10 seconds , then swirl to coat bottom of pan
add the onions and saute over medium heat for 5-10 minutes , or until it becomes very soft
sprinkle in the remaining 1 / 4 teaspoons salt , along with herbs , bell peppers , and garlic
continue to cook , stirring often , for another 5 minutes or so
return the potatoes to the pan and stir them into the onion mixture
saute over medium heat for another 5-10 minutes , or until everything is done to your liking
taste to adjust the salt , and grind in some fresh black pepper
serve hot or warm , topped with your favorite toppiings
enjoy !
basic homemade tahini
place the sesame seeds in the bowl of a spice grinder, pulse 6 to 8 times , until finely ground, add the olive oil and salt and process 30 to 40 seconds , or until a paste forms, store the tahini in an airtight container in the fridge for up to 3 months !
basic honey mustard
mix the three ingredients together, enjoy
basic hot chocolate   microwave
add cocoa and sugar to mug, add about 2 oz of your milk, microwave for about 30 to 60 seconds just to get the cocoa and sugar to dissolve, add remaining milk, microwave for approx 90 seconds, add marshmallows, enjoy, for richer hot chocolate use the half-and-half, for diet use the splenda
basic icebox cookie dough
in large bowl , combine the first 5 ingredients and beat well
stir in the next 3 ingredients , blend well
if using nuts , add them now
divide dough into 3 equal parts and shape each part into a 1 1 / 2" diameter roll
wrap the rolls in saran wrap and put in fridge until firm , at least 2 hours
at this point , you can do one of three things: bake , freeze , or refrigerate
to bake: cut dough into 1 / 4" slices and bake 1 inch apart on ungreased cookie sheet at 425f for 5-7 minutes , or until golden
remove immediately from sheets and cool completely
to refrigerate:leave in saran wrap and use within 2 weeks
to freeze: leave in saran wrap and use within 6 weeks
basic icebox cookies
combine shortening and butter , beat for 30 seconds, add sugar , baking powder , salt until combined, scrape side of bowl, beat in egg , vanilla , and almond extract, beat in flour and almonds, divide dough in half, shaped into 10 inch long logs, if desired roll logs in additional chopped nuts, wrap each log in plastic wrap, chill 4 hours or until dough is firm enough to slice, preheat oven to 375, cut logs into 1 / 4 inch thick slices, place slices 2 inches apart on an ungreased cookie sheet, bake in preheated oven for 10-12 minutes or until edges begin to brown, transfer to wire racks, let cool, to store: layer cookies between waxed paper in an airttight container, cover, store at room temperaturea for up to 3 days or freeze for up to 3 months
basic iced coffee
make coffee in your coffee pot with coffee & water listed under coffee cubes , and allow to cool
pour into an ice tray and freeze
make additional coffee
add milk and sugar to hot coffee , if desired
you can throw everything in the blender at this point if you like a smooth consistency like i do , or you can just put the cubes in a tall glass and pour in the freshly brewed coffee
basic impossible pies
choose the base ingredients based on the size of the pie pan you are using
preheat oven to 375 degrees fahrenheit
grease desired size pie pan
sprinkle meat , cheese and vegetables , if using , into pan
beat base ingredients until smooth , 14 to 30 seconds in a blender
or 1 minute on high with a hand beater
or 2 minutes by hand
pour batter into pan , covering filling ingredients
bake 30 to 35 minutes , or until a knife inserted in center comes out clean , and top is golden brown
cool 5 minutes before serving
variations:
chicken , broccoli , jack cheese , onion -- ham , mushrooms , swiss cheese --
bacon , broccoli , cheddar --
bacon , sliced roma tomatoes , cheddar --
crumbled cooked hamburger , cheddar cheese , onion --
turkey , peas , green onion , dried cranberries --
sliced potato , onion , herb flavored cream cheese , pork or chicken , green chiles , cheddar --
corned beef , sauerkraut , swiss --
whole green chiles stuffed with cubes of cheese --
roast beef , onion , green or red peppers , any cheese --
spinach , feta cheese , black olives , diced tomato
use any raw or leftover cooked vegetables , chopped into uniform sizes
carrots and potatoes must be cooked
slice or chop raw veggies smaller than cooked
thawed frozen spinach and frozen broccoli work well
add herbs / spices as desired
try all veggie or all cheese pies
add mustard , horseradish , hot sauce , bbq sauce , etc
to base in small amounts if it seems appropriate
basic italian bread
biga: mix the yeast and water together , and then slowly start adding the flour , mixing well
cover with plastic wrap and let sit at room temperature for up to 6 hours , or refrigerate overnight
bread: place the water in a large bowl , sprinkle the yeast over top and mix well
let sit 10 minutes until bubbly
add the biga , flour , and salt and stir with a wooden spoon until everything is mixed
the dough will be fairly wet and sticky at this point
cover and let stand in a warm spot for about 1 to 1 1 / 2 hours until doubled in volume
punch down the dough , folding it over on itself two or three times , cover and let rise once more until doubled , about 1 hour
to bake the following day , refrigerate the dough at this time and leave it overnight
turn out your dough onto a floured baking sheet , and without overworking it too much , shape into one large or two smaller round or oval shaped loaves , using as much extra flour as needed to keep it from sticking
slash across the tops of the loaves with a serrated knife or razor just prior to baking
preheat the oven to 350 f and place a casserole dish with boiling water on the lower oven rack
bake for 30 minutes , turn the baking sheet around , and reduce the heat to 300f and bake for another 30-45 minutes
bread should be golden brown and should sound hollow when you tap the bottom
allow the bread to cool to room temperature and serve
baking
variations:roasted garlic & basil bread: coarsely chop 1-2 heads roasted garlic and add to flour along with about 1 teaspoon crushed dried basil
rosemary bread: add 4 tablespoons finely chopped fresh rosemary to the flour
brush the loaves with water and sprinkle with coarse sea salt just prior to baking
olive bread: add 12 ounces flavorful , pitted olives , coarsely chopped to the flour
to roast garlic: heat oven to 350f peel away paper like skin from around the garlic bulbs leaving just enough to hold bulb intact
trim tops of garlic bulbs about 1 / 2 inch to expose cloves
place bulbs stem ends down on 12 inch square of foil
drizzle each bulb with 2 teaspoons olive or vegetable oil
wrap securely in foil and place in pie plate or shallow baking pan
bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork
cool slightly
gently squeeze garlic out of cloves
basic italian bread by emeril lagasse
place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes
using a dough hook attachment , add the flour and sugar to the water and mix on low speed until a dough starts to form
drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes , or until a smooth , firm , elastic dough is formed
transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray
wrap the bowl with plastic wrap and set aside to proof in a warm , draft-free place for 11 / 2 hours or until doubled in size
remove the plastic wrap , punch down and flatten the rounded dough with the heel of your hand
roll the dough up tightly , sealing the seam well after each roll
the dough should be elongated and oval-shaped , with tapered and rounded ends
preheat the oven lined with a pizza stone to 425 degrees f
alternately , an inverted baking sheet may be used in place of a pizza stone
place the dough on a baker's peel heavily dusted with semolina flour , or cornmeal , or alternately on an inverted baking sheet
allow the dough to proof , loosely covered with a damp towel , for 30 minutes , or until doubled in size
brush the dough with the egg white and sprinkle the sesame seeds over the top
using a razor blade or sharp knife , score 3 slashes across the top of the dough at a 45 degree angle
spray the dough generously with water from a water bottle and place in the oven on the baking stone
immediately close the oven and bake for 3 minutes
open the oven door and spray the dough again with the water bottle
close the oven door and bake for an additional 3 minutes before spraying the dough for a third time
bake the dough for 45 minutes , or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon
allow the bread to cool slightly before serving
basic italian eggplant stew
cube the eggplant and toss with lemon juice promptly to prevent browning
toss cubes with salt and leave to rest in a strainer for 30 to 60 minutes
while the cubes rest , brown the ground turkey and onions in a large deep pan
add the tomato sauce , italian seasoning , and pepper to the pot and simmer over low heat
rinse the cubes very well and press them firmly with paper towels to remove as much liquid as possible
combine eggplant with the sauce and cook for 20-30 minutes over medium-low heat
the longer you cook the stew , the softer the eggplant will become
the mixture can also be baked in the oven at 375 degrees for 5-40 minutes or on low in the crockpot for 4 to 6 hours
basic italian white cream sauce  like an alfredo or bechamel
melt butter in small saucepan cooking over low to medium heat , stirring for about 5 minutes
add flour and stir until the butter and flour are well combined
pour in cream & remaining ingredients , stirring constantly as it thickens
add more cream or flour depending on desired consistency
basic jerk chicken
flatten chicken to 1 / 4 inch thickness by placing between 2 sheets of heavy duty plastic wrap and hitting with meat mallet or rolling pin
in a small bowl , mix together the lime juice and oil , then brush over both sides of chicken
rub jerk seasoning on both sides of chicken
cook on grill over medium hot heat until done , about 5 to 6 minutes per side
basic kentucky chocolate walnut pie
mix flour and sugar, add eggs , then butter, add nuts , chocolate chips and vanilla extract, mix thoroughly, pour mixture into an unbaked pie shell, bake in a preheated 350 degree oven for 35 - 45 minutes, test with tooth pick, pie should be chewy but not runny -- bake longer , if necessary
basic kiwi marinade
mix all ingredients together in a bowl, add meat of choice and marinate for at least 2 hours , but not more than 6, cook meat as desired