formido/recipes-20k huggingface dataset:
a better borscht  beet  soup
place pork hocks in a stock pot and cover with 6 cups cold water (or enough to really cover them
cover and place over fire until the hocks come to a boil
while this is coming to a boil , chop your onions , celery , carrots and beans
when the pot has boiled there will be a lot of foam at the top of the pot , pour everything out and rinse the pot and meat well , then move to step 4
this is so that you don't have floaty things in the soup later
if you decide to miss cleaning everything just move straight to step 4 right away
otherwise , you need to add 6 cups clean cold water before step 4
add the garlic , seasonings and the chopped vegetables
bring the pot back to a boil , turn down and simmer 1 1 / 2 to 2 hours or until the pork hock is loosened and tender
remove the pork hock from the pot and cool
return the stock to the fire and continue simmering until you've moved to the next step
while the pork hock is cooling , chop the potato and prepare the first four beets
to prepare the beets , peel them , cut them lengthwise in half , turn cut side down and slice into 1 / 8" thin slices across the width of the beet
lay the slices down and cut these into 1'8" slices across the width of the beet
this method gives the prettiest presentation
add the potato to the pot and return the soup to a slow boil , then add the beet slices
do not let the soup boil once the beets are added or it will lose it's color
while this is coming up to heat , clean the pork hock and return them to the pot
make sure to get all the ugly bits and fat , but leave the meat as whole as you can , better to shred it in you bowl ! trust me !
leave this to simmer very slowly until the potato is cooked and the beets are tender
meanwhile , chop the beet stalks and the leaves
and peel and grate the final 2 beets
add the peas and tops / leaves to the pot
when the peas are cooked add the grated beets
continue to cook very slowly
once everything is tender you can finally add the dill and 1 / 2 teaspoon of sour salt
tasting is important here , i usually add about 1 1 / 2 teaspoons of sour salt myself , but i prefer it a bit sour
i taste all the way through because i love the way the flavor builds , but it is very important at the end
adjust the dill , salt and sour salt carefully , with some practice you'll find a soup that everyone loves
add more water if this soup begins looking dry , but it is a thick soup so doesn't require a lot of broth - cream will be added at the table
you can park the soup overnight in the fridge and remove all the fat that rises the next day
this soup is excellent on day 1 but even better day 2 , and healthier when the fat is removed
the broth shouldn't be sweet and it should have a bit of a sour tang and a taste of dill
the soup should never be salty because the meat may call for some seasoning in the bowl
this soup is better the next day , and may be put in jars and canned or frozen
add sour cream or whipped cream at the table as a garnish
more fresh dill is pretty and tasty as well
ask my friend katlin - he loves this soup !
a better burnt almond cake
prepare the french vanilla cake mix according to package directions for 2 eight , or 2 nine inch , round cake pans
remove from pans , allow cakes to cool completely
while cakes are cooling , spread 1 cup of sliced almonds on a dry baking sheet
please in the oven at 350 degrees for 8-12 minutes
these almonds will burn in an instant
check almonds progress after 5 minutes and then each minute there after
you are looking for a nice golden brown
set aside to cool
do not leave the stove once you start this process
to make the brittle: combine sugar , honey and water in a heavy bottom pot
bring to a boil over medium heat
using a heat resistant rubber spatula , stir gently to dissolve the sugar
continue to boil over medium heat without stirring for about 8-10 minutes
mixture will darken to a rich amber color
remove the pot from the heat and quickly stir in the butter , toasted almonds , and baking soda with the rubber spatula until butter has melted and baking soda is well combined
caution ! this liquid brittle is over 300 degrees at this point
pour the liquid brittle on to a baking sheet that has been sprayed with a coating of nonstick butter flavored spray
allow brittle to completely cool on a counter top until rock hard
once hardened , break up the brittle in small pieces and place into a food processor
process in small batches until the brittle has become a fine crumb consistency
if you do not have a processor , use a blender or place in a freezer bag and beat to death with a rolling pin :) keep in mind that any chunks in the crumbs will be very unpleasant and hard to chew in the finished cake
simple syrup: in a small pot add 1 cup sugar and 1 cup water
bring to a boil for 3 minutes stirring to make sure all the sugar has dissolved
remove from heat and add 1 / 2 tsp almond extract , 1 tbsp torani vanilla syrup
set aside to cool
make the pastry pride icing according to package directions
it is as simple as placing the ice cold contents in the bowl of your mixer and whipping to stiff peaks
adding sugar to taste
i find most people prefer little to no sugar added
using a long serrated knife , slice each of the two cakes in half , horizontally
with a pastry brush , brush all layers on their cut side with the simple syrup
place 1 cup of frosting between each layer , followed by a cup of the brittle crumbs on top of each layer of frosting
repeat with each layer until you have 4 layers , one on top of the other , completed
use the remaining frosting to frost the top and sides of the cake
press the toasted almond slices onto the sides , all the way around the perimeter of the cake
top off the cake with a layer of the remaining brittle crumbs
refrigerate cake for at least 2 hours before serving
overnight is optimal
refrigerate leftovers
the cake will improve in flavor over the next day or 2 as everything soaks in and melds
a better chocolate eclair cake
combine sugar , cornstarch and salt in a large saucepan
whisk milk in until smooth and bring to a boil , scraping the bottom with a rubber spatula over medium high heat
immediately reduce heat to medium low and cook , continuing to scrape bottom , until thick and large bubbles appear on the surface , 4-6 minutes
off heat , whisk in butter and vanilla
transfer pudding to a large bowl and place plastic wrap directly on the surface
refrigerate until cool , about 2 hours or overnight
stir water and gelatin together in a bowl and let sit until gelatin softens , about 5 minutes
microwave until mixture is bubbling around the edges and gelatin dissolves , 15-30 seconds
using a stand mixer fitted with a whisk , whip 2 cups cream on medium low speed until foamy , about a minute
increase speed to high and whip until soft peaks form , about 2 minutes
add gelatin mixture and whip until stiff peaks form , about a minute more
whisk one-third whipped cream into chilled pudding , then gently fold in remaining whipped cream , one scoop at a time until combined
cover the bottom of a 13 x 9 inch baking dish with a layer of graham crackers , breaking the crackers as necessary to line the bottom of the pan
top with half of the pudding mixture and another layer of graham crackers
repeat with remaining pudding mixture and remaining graham crackers
microwave chocolate chips , remaining 3 / 4 cup cream and corn syrup in a bowl , stirring occasionally until smooth , 1-2 minutes
cool glaze to room temp , about 10 minutes
cover graham crackers with glaze and refrigerate cake for 6 - 24 hours
a better marzetti
adjust an oven rack to middle postition
grease a 13x9 in baking dish and set aside
pre-heat oven to 350 degrees
bring 4 qts water to boil in large pot
add pasta and 1 tsp salt and cook , stirring often , according to package directions
drain pasta and transfer to baking dish
meanwhile , heat oil in a large skillet over medium heat
brown beef and sausage until no longer pink- drain excess grease
add celery , onion , bell pepper , mushrooms and 1 tsp salt and cook , stirring ocassionally , until softened , 5 to 7 minutes
stir in garlic , oregano , pepper flakes , and 1 tsp pepper and cook until fragrant , about 30 seconds
stir in tomato sauce and diced tomatoes , bring to a simmer and cook until flavors are blended , about 5 minute stir in parsley and season with salt and pepper to taste
set aside , off heat
sprinkle 1 cup of cheese evenly over pasta
then pour meat mixture on top of this
then sprinkle reamaining 1 cup of cheese evenly on top of meat mixture
place baking dish on a baking sheet , covering with foil
bake in the pre-heated oven about 45 minutes , until sauce is bubbling
remove foil and bake another 15 minutes , until top is spotty brown
cool 5-10 minutes before serving
enjoy
a better reuben sandwich
combine mayonnaise , chili sauce and horseradish in a small bowl
set aside
spread one side of each slice of bread with butter
generously spread the mayonnaise mixture on the other side of each slice of bread place 1 slice of cheese on 4 slices of bread on top of the mayonnaise spread
arrange corned beef over cheese
top corned beef with saurkraut
place another slice of cheese over the saurkraut
close sandwiches with the rest of the prepared bread , mayo side down and butter side up
cook on a pre-heated griddle or large skillet over medium-low heat for 4 or 5 minutes per side until bread is toasted and cheese is melted
a big dose of lime snowball cookies
preheat oven to 350 degrees
in a medium bowl combine the flour and cornstarch and blend well
set aside
in a larger mixing bowl , using electric mixer , beat the butter and 1 / 2 cup confectioner's sugar until light and fluffy
mix in the fresh lime juice , lime zest , and lime oil if using
beat in the flour mixture until smooth
refrigerate cookie dough until just firm , approximately 45 minutes
line two aluminum baking sheets with parchment paper
butter a measuring spoon and measure out a scant 1 tablespoon of the dough
form into balls and place on the prepared baking sheets
space the cookies 1" apart
bake cookies for about 23 minutes or until browned on bottom and golden brown on top
transfer the baking sheets to counter , and immediately sift with the remaining confectioner's sugar
cool the cookies completely on baking sheet
yield is estimated
a bit of chicken  lemon  squash   leek rice
heat the oven to 180 degrees celsius, heat a stovetop to oven pan on medium heat, once heated , add the oil, put the drumsticks in the pan & brown on all sides, remove from the pan, add the squash & saute for 3 minutes or until just starting to soften, add the celery , leek , onion & garlic & saute for 5 minutes, add the bacon & fry for a further 2 minutes, add the rice & thyme & saute for 1 minute, add the wine , stock & lemons and stir to combine, add the chicken & stir again, try to make sure that all of the rice is immersed in the liquid, put into the oven & bake for 1 hour , or until the rice & chicken is cooked, stir every so often during cooking, garnish with the lemon & parmesan & grind over some fresh black pepper
a bit of everything chicken salad
whisk together dressing ingredients , whisking in oil in a slow stream
dressing will be used for both marinating the chicken and for salad dressing
with one third of the dressing marinate chicken for 1 hour and then broil chicken , discarding the marinade
shred or chop chicken
mix together salad ingredients with shredded chicken
toss
garnish with cashews , sunflower seeds , raisins and green onion
toss
whisk dressing again and then toss salad with remaining dressing
a bit of this smoothie
blend all ingredinets until smooth
a breakfast yogurt parfait  granola
place 1 / 3 cup of granola in a parfait glass, top with half of the yogurt, repeat layers, top with remaining granola
a british classic   pan yan pickle
stir all the ingredients together and leave for 24 hours
put in clean and sterilised jars
tastes better after 2 weeks storage in a cool dry place and makes about 7 x 1 / 2 lb jars
a campfire you can eat
to make an edible campfire , first clear a space on the table to build a safe fire
lay down a tortilla fire base and wrap a licorice rope safety circle around the tortilla about an inch in from the edge
build a peanut rock ring halfway between the safety circle and the center of the fire base
spread a circle of peanut butter in the center of the fire base
lay a small handful of fried chinese noodles on top for kindling
lay tootsie roll logs around the peanut butter circle
use mini pretzel sticks as fuel wood to build a teepee inside the ring of logs and over the kindling , sticking the pretzels into the peanut butter at a 45-degree angle
add another layer of logs , setting them across the corners of the first layer to form a box around the teepee
lay a few more pieces of fuel wood across the logs
make sure buckets of water and dirt are nearby to put out the fire if necessary
light the fire by adding candy corn flames
after the camp director approves the fire , throw dirt on the fire to put it out
now , the moment the fire builders have been waiting for: eat your fires !
a can of this and a can of that crock pot chili
spray crockpot liner with pam or other cooking spray, brown hamburger , drain , rinse to remove excess grease and place in crockpot, sprinkle taco seasoning over the top of the hamburger, add soup , tomatoes and beans , without draining liquid from tomatoes and beans, mix well, cover and let simmer on low for 8-10 hours, serve with cheese , sour cream and tortilla chips
a cheaper cioppino
heat the oil over medium-high heat in a dutch oven and add the onion
cook , stirring , until softened , about 2 minutes
stir in the mushrooms , italian herbs , garlic , salt , red pepper flakes , and black pepper and cook until the mushrooms have softened , about 2 minutes
stir in the tomatoes and wine and heat to a boil
cut the fillets into chunks and stir into the soup , making sure all pieces are submerged
reduce heat to a slow boil and cook until the fish is cooked through , about 5 minutes
stir in the crabmeat , roasted red peppers and shrimp , if using
continue to cook until just heated through , about 3 minutes
taste - if acidic , add the sugar
serve garnished with the parsley
a cheese lasagna to build on
preheat the oven to 375 degrees f
cook lasagna noodles as directed on the package
drain , and let cool for a few minutes
lay three noodles at the bottom of a ungreased lasagna pan
add some pasta sauce , followed by some shredded cheese , followed by some cottage cheese
sprinkle some garlic powder , salt and pepper
with the exception of the vegetables repeat basic steps , until all the noodles , cheeses , sauce and seasonings have been used up
on the first layer add the spinach
on the second layer add the broccoli , and on the third layer add the red onion
you don't have to go by this order , but it is a suggestion
leave these vegetables if you are in the mood for just plain cheese lasagna , and just follow the first five steps
bake for one hour
a chicken in every pot pie
in a saucepan , combine chicken and next 6 ingredients
bring to a boil , stirring occasionally
meanwhile , combine bisquick and next 3 ingredients
pour the hot chicken mixture into eight greased 10 oz
ramekins
immediately spoon 1 / 4 cup of biscuit mixture evenly on top of each
sprinkle with paprika
bake , uncovered , at 350 degrees for 30-35 minutes or until topping is golden brown
a chill chaser
divide the irish cream liqueur , rum , and creme de cacao between 2 irish coffee glasses
pour 1 cup hot chocolate into each glass
stir
top with whipped cream and serve immediately
a chocolate box of truffles
cover a baking tray with clingfilm and / or use chocolate cases
break the chocolate into small pieces in a large bowl
bring the cream to a rolling boil
pour the cream onto the chocolate and stir until fully melted and blended in
optional stage: you can split the chocolate mixture into different bowls
i tend to keep a 3rd plain and mix a 3rd with a combo of nuts and raisins and a mix a 3rd with some alcohol
all flavourings are only suggestions
leave to set at room temperature
after 90 minutes or so the chocolate mixture should be set
roll a teaspoon of mixture into a ball and immediately roll the ball in icing sugar , cocoa powder or finely chopped nuts
place on tray or in cases
repeat until all of the chocolate mixture has been turned into truffles
nb it is also possible to melt some additional chocolate and coat the truffles in this as a nice coating !
a chocolate frosting that rocks
mix cocoa , sugar and softened butter, add 1 / 2 c, heavy cream, blend in strong , hot coffee until desired consistency is reached
a chocolate syrup cake
preheat oven to 350
lightly grease and flour a tube or bundt pan
mix cake mix , pudding , sour cream , oil and eggs with a mixer for about 3 minutes until thick and smooth
pour half the batter in the pan
smooth it out
pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan
pour remaining batter over the syrup and swirl gently with a knife
place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched
cool on a wire rack for 20 minutes
then remove from pan and continue to cool right side up
when completely cool you may drizzle it with a glaze if you desire
a classic crock pot fondue
in saucepan simmer the wine and garlic
then put all into the crock pot , except for the nutmeg
let cook on high for 2 hours , sprinkle with nutmeg and cook for another 2 hours on low
a cold summer soup of beets and pimento pepper
to make soup: put all the soup ingredients in a blender
process for 45-seconds to 1 minute , or until you have a completely smooth puree
taste and adjust seasoning
empty into a food-safe container and refrigerate for at least 2 hours to marry flavours
to make crme fraiche drizzle: combine crme fraiche with finely-minced fresh dill
refrigerate until ready to use
to serve: serve soup in pretty white bowls , if you have them , as the colour is so amazing
drizzle with the crme fraiche and top each with a fresh sprig of dill
a complete breakfast in bed for the one you love
mix egg and milk in a small shallow dish
add bread slices , turning to coat
set aside
spray a skillet with nonstick cooking spray and over medium heat add soaked bread slices
sprinkle half the cinnamon sugar over top
cook 2-3 minutes or until lightly toasted
turn bread over in skillet , sprinkle remaining cinnamon sugar over top , and cook 2-3 minutes more until underside is lightly browned
flip bread over for 15 seconds to crisp the sugar , then remove onto a serving plate , offsetting the two slices
keep warm
spray skillet again with nonstick cooking spray and add the leftover egg / milk mixture
scramble eggs with salt and pepper to taste and desired doneness
place on a small serving plate
for the french toast: gently spread 1 tbsp of the warmed pecan praline sauce onto each slice of toast
scatter the banana slices over top and around the french toast
place a dollop of whipped cream in the center of the overlapped , offset toasts
dust lightly with cocoa powder
to serve: place the plate of french toast , the plate of eggs , coffee or tea , juice , morning paper , a rose , linen napkin , and utensils on a serving tray and serve it to your loved one in bed with a "good morning beautiful" smile
a complete roasted chicken meal to die for
preheat oven to 450 degrees
coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil
arrange the lemon slices in a single layer in the bottom of the dish or skillet
in a large bowl , combine the remaining oil , lemon juice , garlic , salt , and pepper
add the green beans and toss to coat
using a slotted spoon or tongs , remove the green beans and arrange them on top of the lemon slices
add the potatoes to the same olive-oil mixture and toss to coat
using a slotted spoon or tongs , arrange the potatoes along the inside edge of the dish or skillet on top of the green beans
place the chicken in the same bowl with the olive-oil mixture and coat thoroughly
place the chicken , skin-side up , in the dish or skillet
pour any of the remaining olive-oil mixture over the chicken
roast for 50 minutes
remove the chicken from the dish or skillet
place the beans and potatoes back in the oven for 10 minutes more until the potatoes are tender
place a chicken breast on each of 4 serving plates , divide the green beans and potatoes
enjoy !
a couple of tipsy chicks
wash your hens then dry them with a paper towel
mix together all other ingredients except butter and pour into a large ziploc bag with the cornish hens
marinate the hens for a couple of hours , turning the bag once or twice in the fridge
preheat the oven to 350 degrees f
remove the hens from the plastic bag and place in a baking dish
pour the marinade on top of them
rub the butter all over the hens
put a little foil on the leg
roast the hens for 1 hour and 15 minutes until a meat thermometer reads 175 to 180 degrees when placed in the dark meat
let the hens rest , covered with foil , for 10 minutes then serve !
a crock of cheese
add the first 8 ingredients to the container of a food processor, process a few seconds, slowly pour in the wine and blend until mixture is a spreadable consistency, transfer mixture to a small crock or bowl, cover and refrigerate, bring to room temperature and serve with crackers
a cup of hot mocha  michael smith
preheat the oven to 325 degrees f
toss the chocolate and butter into a small bowl and set over a small pot of simmering water to begin melting it
this will insulate the delicate chocolate from direct heat and keep it from scorching
as they begin to melt stir until smooth then remove them from the heat
whisk the eggs , sugar , vanilla and coffee together
add the chocolate mixture , whisk until smooth then divide evenly between four coffee mugs
place the mugs in a small high-sided pot
add enough hot water around the cups to equal the level of the batter within the cups
bake until the custards are set , about 45 minutes
check their doneness by jiggling them slightly
they should appear to be set but still have a bit of a quiver in the center
you may also insert a toothpick to judge doneness
they may take as long as 60 minutes but no longer
a cup of joy
combine ingredients in a coffee mug or serve inches, irish coffee cup, top with whipped cream and coconut shavings
a date with a banana smoothie
combine all ingredients in blender, blend well, serve
a date with a pig
take the bacon and cut it in half, wrap each individual date in the 1 / 2 slice of raw bacon, secure each bacon wrapped date with a toothpick, place all of these dates on a cookie sheet, cook at 350 for approximately 30 minutes , turning them once, they are done when all sides are brown, remove toothpicks before serving, these are easily transported and reheated, serve warm and wait for the applause !
a date with rum cake  vegan
chop dates finely until you have 1 cup , then add to them enough rum to saturate them
mix together the applesauce and baking powder in a small bowl then set aside
in a large bowl , combine ingredients from flour to salt and set aside
add to the bowl containing the flour mixture the applesauce mixture , dates , oranges , oil and soy milk
spoon batter into pan and bake in a 350 degree oven for 30-35 minutes
cool and enjoy !
a day at the beach
shake rum , amaretto , and orange juice in a shaker filled with ice, strain over ice into a highball glass, add grenadine and garnish with a pineapple wedge and a strawberry
a delectable cinnamon milkshake
place all ingredients in blender and mix, pour milkshake into cup, garnish with whipcream and sprinkle with cinnamon if desired and serve
a different  pizza
brown sausage or hamburger , with one medium onion , set aside, mix flour , italian seasoning , dash salt and pepper , milk , and eggs, pour batter into a 12" round pizza pan sprayed with pam, top with the browned meat and onion, bake at 425 for 20-25 min, take out of oven ,, drizzle one can of pizza sauce over this, sprinkle 1 cup shredded mozzarella cheese on top, bake for another 12 to 15 minutes