formido/recipes-20k huggingface dataset:
basic oatmeal pie
preheat oven to 350 degrees f, in a large bowl , cream butter and sugar, add cinnamon , cloves and salt, stir in corn syrup, add eggs one at a time , mixing well after each addition, stir in rolled oats and pour entire mixture into the pie shell, bake for about 1 hour , or until knife inserted in center comes out clean
basic olive oil and vinegar vinaigrette  low gi  south beach
combine all of the ingredients in a jar
shake well
refrigerate
variations: add one of the following-- four cloves of crushed garlic , a squirt of lemon or lime juice , 2 tsp of fresh chopped basil , 2 tsp of minced scallion , 2 tsp fresh thyme , 2 tsp of fresh marjoram
basic olive oil and vinegar vinaigrette  weight watchers
combine all ingredients, shake and refrigerate, variations: choose one of the following or mix , to you taste, 4 cloves garlic , crushed, squirt of lemon or lime juice, 2 teaspoons of one of the following:, fresh chopped basil, minced scallion, fresh thyme, fresh marjoram
basic omelet
break open the eggs into a bowl
add the milk , salt and pepper
whisk until smooth
add a little oil to a pan , and allow to heat up on a medium heat
add the mix to the pan
when the edges of the omelet start to peel away , add your fillings to one half
after a further minute or so , fold the omelet in half , and alow to seal for a further minute
serve and enjoy
basic omelette
beat together eggs and water
season with salt and pepperl
heat skillet over medium-high heat
melt butter in skillet
pour in egg mixture
as mixture sets at the edges , with spatula , gently push cooked portions toward the center
tilt and rotate the pan to allow uncooked egg to flow into the empty spaces
when egg is almost set on surface but still looks moist , cover one half of the omelette with filling , to taste
slip spatula under the unfilled side , fold the omelette in half and slide onto a warm plate
variations:
western omelette: in 2 tablespoons melted butter , cook 1 / 4 cup finely chopped ham , 2 tablespoons chopped green peppers , and 1 tablespoons finely chopped onions until vegetables are tender but not browned
pour into omelette
strawberry-orange omelette: replace water in basic omelette recipe with orange juice
cook as directed
fill with 1 / 2 cup sliced fresh strawberries
sprinkle omelette with icing sugar or garnish with a dollop of whipped cream
fine herb omelette: to the basic omelette recipe , add 2 tablespoons finely chopped parsley , 1 teaspoons finely chopped green onion , 1 / 2 teaspoons dried tarragon and 1 / 8 teaspoons finely chopped garlic
cook as directed
serving variation:
egg dog: when eggs are almost cooked on top , slide omelette onto plate , place cheese cubes or strips in a line close to one end , roll up , starting at end with cheese
place cooked bacon strips and rolled omelette in hotdog bun
pita eggwitch: place folded omelette inside a pita lined mayonnaise
stuff tomato slices and lettuce leaves into pita
basic oriental fried rice   stephen yan
into a hot wok , add 1 tablespoon of peanut oil
when oil is hot , gently pour egg into wok and cook with medium-high heat for 2 minutes
turn over to cook the other side of the egg
cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers
using medium heat , add 3 tablespoons of peanut oil into wok until smoke begins to rise
put in cooked rice , salt , wine , and dark soy sauce , stirring until the rice is hot
add egg slivers , and green onions
stir for another minute and serve hot
the specific name is called when a specific kind of ingredient , mostly meat is added to the basic fried rice
fried rice can be made ahead of time and kept warm in oven
it freezes well in deep freeze too
" - stephen yan
basic oven roasted peanuts
place raw peanuts , in shell or shelled , one layer deep in a shallow baking pan
sprinkle salt over
roast in a 350 degree f oven
15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts
remove from heat just short of doneness desired , as peanuts continue to cook as they cool
basic oven cooked meatballs
preheat the oven to 400 degrees, mix all the ingredients in a bowl by hand, spray a cookie sheet with nonstick cooking spray or oil, form the meat into golf ball sized balls, place on the prepared sheet, cook for 20-25 minutes, serve as desired
basic pan fried thin pork chops  no egg
combine the flour , salt , and pepper in a large shallow bowl
dredge each pork chop into the flour mixture to coat evenly
shake off excess flour
place oil in a large , heavy skillet and heat over high
when hot , add chops to skillet and cook 1 minute each side , until browned and crisp , working in batches as to not overcrowd the pan
makes a great pan-sear
drain on paper towels and serve
basic pancake mix
in a bowl , mix together all the dry ingredients
make a well in the centre and pour in the milk
start with 1 1 / 4 cups milk , adding up to another 1 / 4 cup if necessary , as you mix it with the flour
add the two eggs , vanilla if using and oil , whisking until mixed but still a bit lumpy
heat a frying pan and when hot , pour in some pancake mix
how much depends on how experienced you are at flipping pancakes and how big you want them
we do about 1 / 4 cup a time for small , easy-to-flip pancakes but you could make this as much as 1 / 2 cup of pancake mix
if you are adding fruit , i like to sprinkle it on top of the pancake now
when the pancake starts to bubble on top and is golden brown on the cooked side , turn it and continue cooking until both sides are golden brown
the first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake
in either case , just add a few spoonfuls at a time until you get it right
repeat the cooking process with the remaining batter
you may need to adjust the heat as pan tends to get hotter as you keep making pancakes
keep the cooked pancakes covered with a tea towel , to keep them warm while you finish cooking the rest
basic pancake recipe
mix the flour , sugar , baking powder , and salt in a large bowl
in another bowl , whisk the milk , butter , eggs , and vanilla
pour the mixture into the large bowl and whisk just enough to combine thoroughly
heat the griddle until a few drops of water tossed onto the surface runs around frantically
melt a pad of butter onto the griddle and , using a paper towel , rub the butter around until it evenly coats the pan and lubricates it
scoop 1 / 3 cups of batter onto the griddle to make a pancake
cook the first side until bubbles cover the pancake surface and begin to pop , then flip the pancake over
once the second side has lightly browned , remove and serve
basic pancake syrup
boil together and cook gently for 3 minutes, bottle and store in refrigerator
basic pancakes
in a small bowl , whisk together flour , sugar , baking powder and salt , set aside
in a medium bowl , whisk together milk , butter and egg
add dry ingredients to milk mixture , whisk until just moistened
heat a large skillet or griddle over medium
fold a sheet of paper towel in half and moisten with oil , carefully rub skillet with oiled paper towel
for each pancake , spoon 2 to 3 tablepoons of batter onto skillet , using the back of the spoon to spread batter into a round
cook until surface of pancakes have some bubbles and a few have burst , 1 to 2 minutes
flip carefully with a thin spatula and cook until browned on the underside , 1 to 2 minutes more
serve warm , with desired toppings
basic pasta dough  no egg
put flour in large mixing bowl , making a well in the center
add wet ingredients to well and very slowly mix together with a fork , incorporating only a little flour at a time so it mixes smoothly and evenly
trust me , the more patient you are with this the better it will turn out
continue kneading by hand for about 10 minutes , let rest for a half hour covered with a towel
repeat a couple times until dough is smooth and silky , and just slightly sticky
shape by hand or with a machine
depending on the shape , cook for 30 seconds to 2 minutes
basic pasta with semolina  eggless pasta
place both types of flour in a large mixing bowl and stir to mix well
make a well in the center of the flour mixture and add water a little at a time , stirring with your hands until a dough is formed
you may need more or less water , depending on the humidity in your kitchen
place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic
cover and let stand for 10 minutes at room temperature before using
basic pastry crust
preheat oven to 425 degrees
sift together flour and salt , and cut in half the shortening or butter until mixture is crumbly
cut in remaining shortening
do not overmix
add 1 tablespoon water and gently toss
repeat this until the mixture forms a ball
flatten on a flour surface , and roll out to 1 / 8 inch thickness
fit into a pie plate , and prick all over
bake for 10 to 12 minutes
use in any recipe calling for a par baked crust
basic pesto
put all ingredients in a blender
blend until nuts are ground
pesto is best to not be completely smooth
a little texture is good
add salt to taste
adjust amounts to your own taste
you can use other herbs besides basil
cilantro , parsley and mint are good too
substituted walnuts or almonds in place of the pine nuts , as they can be expensive
add a dash of salt to taste
pesto keeps very well and is delicious the next day and it freezes well , too
basic pesto recipe
place basil leaves in small batches in processor until well chopped
add about 1 / 3 the nuts and garlic , blend again
add about 1 / 3 of the parmesan cheese
blend while slowly adding about 1 / 3 of the olive oil , stopping to scrape down sides of container
process basil pesto it forms a thick smooth paste
repeat until all ingredients are used , mix all batches together well
basic philly cheesecake
preheat oven to 325f degrees
combine crumbs , sugar and melted margarine and press onto the bottom of a 9-inch springform pan
bake for 10 minutes , remove from oven and raise oven temperature to 450f degrees
to make filling , combine softened cream cheese and sugar in a large bowl with an electric mixer , beating at medium speed until well mixed
add eggs , one at a time , mixing well after each addition
blend in vanilla then pour into crust
bake for 10 minutes at 450f , then reduce heat to 250f and for 25-30 minutes more , or until set
loosen cake from rim of pan
cool before removing rim of pan
chill
top individual slices with desired topping , if any , just before serving
basic pie   pastry crust   tips   tricks
cut shortening into flour / salt until it looks like peas
add very cold water all at once and quickly toss with a fork
shape into a ball being careful not to over knead
divide dough in half and roll thin
this makes two single piecrusts or one double crust pie
to avoid a soggy crust , try brushing the bottom of the crust with egg white before adding fruit
filling the shell just before baking also helps prevent sogginess
sogginess can also be caused from the oven temperature being too low or the time too short
for a flakier upper crust , brush lightly with cold water before popping in the oven
also keep ingredients and dough cold until baked
to prevent the crust from shrinking , avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate
allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking
never shake the flour while placing in the measuring cup
instead , level it with the back of a knife
toss ingredients with a fork , lightly and quickly , rather than stirring
don't use too much water
about 1 / 2 c of iced water to 2 cups of flour
to prevent burning of the crust , try baking the pie in a large paper bag stapled closed , being sure that it doesn't touch any part of the oven
or use an oven- roasting bag
try rolling some grated cheese into the dough when making an apple pie
try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling
basic pie crust 101
mix flour and salt in mixing bowl
cut shortening into the flour with a pastry cutter , until mixture resembles the texture of tiny split peas
do not use your hands to try and mix it
the heat from your hands will melt the shortening , causing the pastry to be "heavy , " not light and fluffy
once the mixture is the right texture , , add the ice water and combine with a fork
it may appear to need more water , it does not
quickly gather the dough into a ball and flatten into a 4-inch-wide disk
wrap it with plastic , and refrigerate at least 30 minutes
remove dough disk from refrigerator
if stiff and very cold , let stand until dough is cool but soft enough to work with
using a floured rolling pin , roll dough disk on a lightly floured surface from the center out in each direction , forming a 12-inch circle
to transfer dough , carefully roll it around the rolling pin , lift and unroll dough , centering it in an ungreased 9-inch regular or deep-dish pie plate
(or you can fold dough in quarters , then place dough point in center of pie pan and unfold dough , whichever is easiest for you
basic pie crust i
process the flour and salt in a food processor for 20 seconds
distribute the butter evenly over the flour and process until the mixture resembles coarse meal , 15-20 seconds
with the food processor running , pour the ice water in a steady stream through the feed tube and process just until the dough comes together
knead the dough for several turns on a lightly floured surface to bring it together
shape the dough into a thick disks , wrap in plastic and refrigerate for at least an hour
to roll out the dough , place the chilled dough between 2 pieces of waxed paper and roll it out to a circle 2 inches bigger than the size of the pie pan
fit the dough into a 9-inch pie plate and trim the edges
keep the crust in the refrigerator until ready to fill
if prebaking the crust , refrigerate it for at least 30 minutes or stick in the freezer before baking
basic pizza dough
sift together the flour and salt into a large bowl and stir in the dried yeast and oregano
make a well in the centre of the flour mixture
add the olive oil and gradually add enough of the warm water to make a soft dough
the amount of water will vary according to the flour but the dough must be malleable
knead the dough on a floured surface until smooth and elastic - about 10 minutes
place dough back in clean lightly oiled bowl and turn it around to coat it with some of the oil
cover with cling wrap and leave in a warm place to "prove"
after the dough has doubled in size , knock it back and knead again for about 3 minutes
shape and top as desired
basic pizza dough  bread machine
combine ingredients in bread machine pan
if desired , season with parsley , oregano , basil , rosemary , onion flakes , and garlic
set bread machine on dough cycle
roll dough to desired thickness , cover with favorite toppings , and bake at 375 degrees f for 30 minutes
basic pizza dough  italian
place the yeast into a small bowl and sprinkle with the sugar
add 125 ml of lukewarm water , then stir to dissolve the yeast and sugar
cover with a clean tea towel and prove in a warm spot for 30 minutes
sift the flour into a large bowl
make a hollow in the centre and pour the yeast mixture , salt , olive oil and 5-7 tbsp of water into it
knead everything into a smooth silky dough , shape into a ball
dust the ball with a little flour , cover and set for an hour or until the dough doubles in volume
basic pizza dough  use now or use later  oamc too
mix flour and salt together in a large bowl
dissolve yeast in water and add to bowl
cover and let rest for 5 minutes
sprinkle cornmeal on a lightly oiled or sprayed 12"-14" pizza pan or stone
place dough in middle of pan and using oiled hands pat out dough toward the edges
in a hurry ? add sauce and toppings as desired and bake at 350 degrees until done- about 25 minutes
or for best results
bake crust for 5 minutes at 350 degrees
remove from oven and top with favorite toppings
return to oven and cook until cheese is browned and bubbly
for premade crust-bake at 350 until just done in center
cool completely
wrap well and freeze
for wheat crust: decrease white flour to 1 cup and add 1 cup whole wheat flour plus 1 / 2 tsp sugar
follow directions listed above
basic pizza sauce
mix together, use on pizza
basic polenta
in a medium saucepan over high heat , bring the vegetable broth and the water to a boil
slowly pour the cornmeal into the hot liquid , wisking constantly
stir in the salt
lower the heat to cook the mixture at a gentle simmer
cook , stirring frequently , until the cornmeal is creamy and not grainy , about 30 minutes
remove the polenta from the heat and stir in scallion
polenta can be served soft , or poured into a baking pan to cool
once cooled , polenta can then be cut into solid squares
basic polenta  slow cooker
stir together the cornmeal , salt , and water in a slow cooker, cove and cook on high for 2 hours, stir the polenta, if it seems too thick , add in a little water , milk , broth , or cream, cook for 30 to 60 minutes more , until thick and creamy
basic popover
preheat oven to 400 degrees f
grease a 6-cup popover pan with the 1 teaspoon of butter
place all of the ingredients into a food processor or blender and process for 30 seconds
divide the batter evenly between the cups of the popover pan , each should be about 1 / 3 to 1 / 2 full
bake on the middle rack of the oven for 40 minutes
remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape
serve warm
basic popovers
preheat oven to 400 degrees f
grease a 6-cup popover pan with the 1 teaspoon of butter
place all of the ingredients into a food processor or blender and process for 30 seconds
divide the batter evenly between the cups of the popover pan , each should be about 1 / 3 to 1 / 2 full
bake on the middle rack of the oven for 40 minutes
remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape
serve warm
basic pot roast
preheat oven to 325, salt& pepper roast, heat ovenproof dutch oven over high flame about 3 minutes, add olive oil, brown roast well , about 4 minutes on each side, remove roast, add chopped onions , stir , scraping up brown bits from bottom of pot, add beef broth and stir, return roast to pot, add parsley& bay leaves, cover, put in 325 oven for 30 minutes, reduce heat to 300 and cook for 1 hour until fork tender
basic potato latkes
peel and finely grate the potatoes
plunge directly into cold water and soak briefly
drain and squeeze as dry as possible by hand , using a colander , to remove the starchy liquid
this will help keep the latkes crispy
beat eggs lightly with salt , add to potatoes , stir well
barely cover the bottom of a frying pan with oil , and heat
drop serving-spoonfuls into the hot oil , and flatten slightly
lower heat to cook evenly
brown one side , then turn and brown the other
be careful not to overcook
remove from oil with a slotted spoon , drain on paper towels
serve piping hot with applesauce and sour cream on the side
variations:
add finely chopped onion , black pepper , and chopped parsley to the mixture before cooking , all to taste
add 4t potato flour to make the patties firmer , more compact , and easier to handle , but the eating experience won't be quite as nice
add a little hot pepper to taste
sprinkle a bit of powdered sugar on top and skip the applesauce and sour cream
if you use the potato flour to bind them , they can be eaten by hand almost like doughnuts , once they are cool enough , of course !
basic potato salad
boil the potatoes until tender but not too soft, allow potatoes to cool until you can stand to touch them , then peel and cube, chop eggs and add to potatoes, add everything else and mix well, serve warm or cool
basic potatoes au gratin
preheat oven to 350, cook potatoes in lightly salted water for 5 minutes, drain and set aside, make sauce, cook onion and garlic in hot oil over medium heat until tender, stir in flour salt and pepper, add milk all at once, cook and stir until thick and bubbly, in a greased 2-1 / 2 quart baking dish , layer half of the potatoes, pour half of the sauce over the potatoes and sprinkle with half cup of cheese, repeat with remaining ingredients, bake covered for 35 minutes , uncover and bake another 35 minutes, let stand 10 minutes before eating
basic pound cake
beat sugar , butter , vanilla and eggs in large bowl , low speed for 30 seconds , scraping sides of bowl , then at high speed for 5 minutes , scrape occasionally
in separate bowl , mix flour , baking powder and salt
beat flour mixture into sugar mixture alternately with milk on low speed
spread into pan
bake in 2 loaf pans for approx 55 minutes at 350 degrees
basic pound cake
preheat oven to 350, add all the ingredients to a bowl of a cake mixer, beat on high for 7 minutes, grease a loaf dish, pour cake batter into dish, bake for 65 minutes, check doneness with toothpick or cake tester, allow to cool covered with paper towel for 30 minutes, transfer to cooling rack and allow to cool covered, once cooled , cut into slices and serve
basic prawn cocktail easy but delicious
1
take a non-stick pan sprinkle a bit of olive oil on it and put prawns onto pan cook only till the prawns are sealed the put onto hot plate until needed
2
chop the birds eye chili and mix into the mayonnaise and keep cold till needed
3 , place the rocket into 4 bowls and dress with a bit of olive oil place the prawns on the rocket and juice the 3 lemons mix the lemon juice into the mayonnaise and poor the mix of mayonaise chili and lemon juice onto the prawns
4
detail how to serve
basic quiche
pre-heat oven to 400f and blind-bake the pie crust
while crust is baking , fry onion in butter , remove from pan , add vegetables to pan and fry for flavor and to remove excess liquid
whisk together egg , milk , cream , salt and pepper
spread cheese in bottom of pie shell
sprinkle fried onion on top
pour egg mix into shell
bake for 30 minutes
basic quick pizza dough
place the warm water , honey , and olive oil in a cup and sprinkle with the yeast
let stand for 10 minutes place the whole wheat flour , salt , and 1 cup of all purpose flour in a food processor
process for about 10 seconds , or until combined
add the yeast mixture , pulsing to combine
add enough of the remaining flour to form a soft , slightly moist dough
if the mixture is too sticky , sprinkle with a little more flour and process it in
if it is too dry , add a little more water
process the dough for 45 seconds turn out the dough onto a lightly floured work surface and knead until smooth , about 1 minute
transfer the dough to a bowl
drizzle with a little olive oil and turn the dough over to coat lightly with oil
cover the bowl with plastic wrap and let the dough rise until doubled in bulk , about 1 hour
when ready to bake , heat the oven to 450f
lightly oil a heavy 12-14" round pan or 15x10" jelly roll pan and sprinkle with cornmeal punch down the dough and place it in the pan
stretch the dough to fit the pan , building up the edges slightly
cover with topping and bake until the pizza is browned and crusty , usually 15-25 minutes
spray the bottom of the oven with water 3 times during the first 5-10 minutes of baking time
basic quinoa
wash the quinoa with water , using a strainer
same as you would wash rice
place quinoa and water in a 1 1 / 2 quart / medium sized saucepan , bring to a boil
reduce to a simmer , cover , and cook until all of the water is absorbed
you will know that the quinoa is done when all the grains have turned from white to transparent , and the spiral-like germ has separated
basic ramen broth   1
mix the first 4 ingredients well, add to the noodles at the time the 'flavor pack' is called for, if you're using miso , do not boil it ! add it just before serving, mix well, boiling miso kills it's vital nutrients, if you're using korean black bean paste , add at the same time as the broth mix, mix well