formido/recipes-20k huggingface dataset:
100  authentic vietnamese dipping sauce  nuoc cham
in a large bowl , combine lime juice , garlic and white vinegar
allow the 3 ingredients to sit and marry for at least 10 minutes
add in water , fish sauce , sugar and chili sauce
mix well , adding either more sugar or water to adjust the taste
this can be used immediately , but is definitely more flavorful when refrigerated overnight , and much much tastier once it's been in the fridge for a week
100  healthy   lucious spice cake  low calorie
preheat the oven to 200 celsius / 395 fahrenheit
rinse the corn in cold water 2-3 times and drain
puree corn , apple juice and 1 egg until smooth
the puree will smell strongly of corn , but don't worry
the cake won't taste like this
in a blender , whisk egg whites until very stiff
meanwhile , transfer the corn to a bowl and add oats
add baking powder , vanilla and spices to the corn / oat mixture and stir very well
the dough will have a thick oatmeal-like texture
if you want , you can add 1 tsp of peanut butter for extra flavour
cut the banana into coins and each coin into approximately 6 pieces
chop the walnuts
add banana and walnuts to the corn / oat mixture
use a big flat spoon and scoop an amount equal of 4 tablespoons of the very stiff egg whites into the corn / oat mixture and stir until even
add the corn / oat mixture to the remaining egg whites , but don't stir until even
just mix lightly
there will be puffs of egg white here and there
add baking sheets to a 10x20 square baking tray or any other equally sized heat resistant tray you may have in handy
pour the thick mixture into the tray and bake for 15 minutes
done ! your fluffy , spicy , moist , sweet , delicious and incredibly healthy cake is ready !
100  honey whole wheat cracked wheat bread
in the bowl of your electric mixer dissolve yeast in warm water
add milk , honey , oil , salt and eggs
mix until blended
add 2 1 / 2 cups of the flour and beat for 3 to 4 minutes
cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk , about 30 minutes
mix in remaining flour reserving 1 / 2 c for kneading
at this point you may add the softened cracked wheat if desired
this may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour
turn out onto floured board or counter top or use the dough hook from your mixer
knead for 8 to 10 minutes until elastic and smooth
put in a large buttered bowl and let rise in warm place until doubled in bulk
punch dough down
on lightly floured board or counter top divide into 3 equal portions
shape into loaves and place in buttered loaf pans approximately 8" x 4"
cover and let rise for the third time until doubled in bulk
bake at 375 degrees for 30 - 35 minutes
the bread tests done when the crust make a hollow sound when tapped
remove from pans and brush with melted butter
cover with a hot damp towel to soften crust if desired
100  parmesan chicken
preheat oven to 400f, spray 13x9-inch baking pan with no stick cooking spray, melt butter in a shallow dish, mix remaining ingredients in another shallow dish, dip chicken in melted butter or margarine, then coat chicken with dry ingredients, place in 13x9-inch baking dish, bake 20-25 minutes or until juices of chicken run clear
100  raw thai salad
arrange the bean sprouts and snow pea sprouts on a large platter
toss cucumber , tomatoes , mung beans , bell pepper , cilantro , mint , lime juice , oils and soy sauce together and pile attractively over the top of the sprouts
sprinkle cashews over the top and serve
heavenly !
100  semolina bread
mix the salt into the warm water and pour into the bread machine pan
next , add the olive oil , flour , sugar and the yeast last
if necessary , add 1 / 2 teaspoon ascorbic acid to help the yeast feed
set the bread machine to a 2 lb size and white light , white medium , white dark , whole wheat or french settings
push start and come back in 3 1 / 3 to 4 hours
:-)
100  spelt bread  bread machine
please ingredients in loaf pan in order suggested by manufacturer, set to rapid bake , light crust
100  whole grain bread with biga soaker
mix the biga ingredients , cover and let rest for 1 hour at room temperature
then , refrigerate for 3 to 18 hours
mix the soaker , cover and rest for 4 to 19 hours
to make the bread , warm the biga at room temperature or in low heat until room temperature
spread the biga on a floured counter and layer the soaker over that
cut dough into 12 pieces and add to mixing bowl
add the remaining ingredients and mix and knead for 7 - 8 minutes
rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved
do a stretch and fold
on a lightly floured counter , stretch the dough into a rectangle and fold it like a letter going into an envelope
turn 90 deg and fold again
invert and place in an oiled bowl or straight sided clear container
rest for 20 minutes and do another stretch and fold and return to container
after the dough has risen to one and a half times it's original volume , turn out onto a floured counter
shape into loaves and pan
let rise , covered with oiled plastic , for 45 minutes or so or until loaves are risen to 150% of their volume
bake in preheated 375f oven until 190-200f internally , about 35-40 minutes
cool on rack before slicing
100  whole grain pizza dough
dissolve honey and yeast in warm water , let sit for about 7 minutes, stir in salt , flours , and gluten, knead for 5 minute place dough in bowl sprayed with cooking spray, cover and let rise 45 minutes, punch down and divide in half, roll out and place on 2 12 inch pizza pan sprayed with cooking spray, preheat oven to 450 degrees and bake for 5 minutes, remove from oven and put on selected toppings, i use roasted veggies, bake for 15 minutes, mmmmm !
100  whole grain wheat bread
place the first five ingredients in the bowl and mix
add: 2 cups 100% whole grain wheat flour
mix then add 2 tbs of dry active yeast
if your not sure about your yeast proof it in a little warm water first
add: 4 cups of 100% whole grain wheat flour
mix until the consistency is some what even
then continue to slowly add flour 1 / 2 cup at a time until the dough quits sticking to the sides of the bowl
it should be tacky to the touch
the trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy
it will most likely be 6 1 / 2 cups but in any case do not exceed 7 1 / 2 cups of wheat flour
you can trade one cup of wheat flour for one cup of all purpose white if you wish
don't over mix or the bread will be tough
when your dough is finished , leave it in the mixer , cover the bowl and let it rise for about 30-45 minutes
the dough will be larger but it doesn't need to double
grease two bread pans with crisco
you can also flour the pans to reduce sticking
mix the dough again just enough to knock it down at least close to the original size
drop the dough on a floured surface so you can work the dough and shape it
shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky
divide the ball in half and do it again
shape the loaves by turning the dough under it's self over and over
when the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top
drop the loaves in your bread pans and let them rise until almost doubled
bake in a preheated oven at 350 for 36 minutes
if you forgot to preheat 41 minutes
when done turn the bread out of the pan to a rack to cool
you can eat it right away don't wrap it until completely cooled
put in tinfoil to store on the counter
if you put it in the refrigerator it will turn into a brick
enjoy
100  whole wheat blueberry muffins
preheat oven to 350
coat 12 muffin cups with cooking spray
sift together the flour and baking soda
in a separate bowl , whisk together the buttermilk , egg whites , oil , and honey until creamy , then stir in the blueberries
pour the wet ingredients into the dry
fold together with a rubber spatula until the batter is moist yet remains slightly lumpy
pour into muffin cups and bake 30 to 35 minutes
100  whole wheat bread
dissolve yeast in 2 / 3 c water while your milk is cooling
dissolve 1 cup sugar in the hot milk
stir all ingredients in large bowl , turn out and knead about 5 minutes , adding flour if needed
knead about 5 minutes
let rise until doubled in bulk , about 1 1 / 2 to 2 hours
knead down and shape into 6 loaves , let rise until doubled in pans
bake at 375f for 40 minutes
turn out on wire rack and let cool to cold before slicing , if you can
this bread freezes well
100  whole wheat bread  abm
microwave buttermilk for 30secs to a minute so it's lukewarm
add all ingredients to breadmachine in the order listed
select 1
5 lbs loaf
if the mixture is too dry add one tablespoon of buttermilk and a time & if it's too wet add a tablespoon of flour at a time
make sure the buttermilk or flour is completely incorporated before adjusting again
100  whole wheat bread  bread machine
follow directions for your machine for a 2-pound loaf of whole wheat bread
instructions for my machine are: add all ingredients in the order listed
insert the baking pan into the oven chamber and lock the pan
select whole wheat setting and 2 pound loaf
press start
when the baking is finished , i like to put the loaf in a large zip lock bag and seal it
then place on wire rack to cool completely before slicing
100  whole wheat bread  non dense heavy  white bread texture
the sponge: in your bread mixing bowl put the yeast , 3 / 4 cup water , and the cup of whole wheat flour , mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place
it should be bubbly
the dough: add the 2 cups water , 2 cups whole wheat flour , dry milk , wheat gluten , salt , sugar and oil
mix until combined
heres where you learn how to make bread
start to add your remaining flour
i add one cup at a time but you can do it by the half a cup
2 cups might be enough but it could go up to 4 cups
fully incorporate the flour you add before adding more
whole wheat bread will still be a little sticky and a little stiff , carefully judge when you think you have enough
once you make bread enough youll know when its enough flour
you can always add more flour when you're kneading
kneading: by hand , 20 to 30 minutes
in a mixer , 10 minutes
i suggest the bread mixer
the first time i made this i did it by hand
because whole wheat is heavier i could only last about 2 minutes
i baked it but this was not a light textured bread
the second time i did it for 10 in my mixer wow what a difference
rising: once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times its size
now youre going to cover it with plastic wrap and a towel , put it in a warm place and let it rise for 45 minutes to an hour
it should have risen over double its size
during this rising time you want to spray or butter two bread pans
i use pyrex 9x5
shaping , last rise , and baking: when your dough is ready dump it out and push the bubbles out of it
divide it as equal as you can
flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches turn over and put in the pan seam side down
put the loaves in a warm place and cover with a towel , let them rise from 30 minutes to an hour
you want your loaves to be at least 2 inches over the top of the pan , nice and high , they won't rise anymore in the oven
preheat your oven to 375 degrees
bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes
they will be a deep brown
take them out and remove them from their pans and cool on a cooling rack
enjoy !
100  whole wheat bread for bread machine
place beaten egg , water , sugar and oil in bread machine, add flours , oat bran , wheat germ , vital wheat gluten , and salt, add yeast last, use whole wheat setting
100  whole wheat bread  plain and simple  no knead
whisk together the flour , yeast , salt and vital wheat gluten in a 5-quart bowl , or a lidded food container
add the water and mix without kneading , using a spoon
cover , not airtight , and allow the dough to rest at room temperature until is rises and collapses , approximately 2 hours
the dough can be used immediately after the initial rise , though it is easier to handle when cold
refrigerate it in a lidded container and use over the next 10 days
on baking day , dust the surface of the refrigerated dough with flour and cut off a 1-pound piece
dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides , rotating the ball a quarter-turn as you go
allow the loaf to rest , loosely covered with plastic wrap , on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes
alternatively , you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel
thirty minutes before baking time , preheat oven to 450f
place a baking stone on the middle rack
place an empty metal broiler tray on another rack
just before baking , use a pastry brush to paint the top with water
sprinkle with your favorite seed mixture
slash the loaf with 1 / 4-inch deep parallel cuts using a serrated bread knife
slide the loaf directly onto the hot stone
pour one cup hot tap water into the broiler tray and quickly close the oven door
bake for 30-35 minutes , until richly browned and firm
if you used a mat or cookie sheet , remove it and bake the loaf directly on the stone for the last third of the baking time
allow the bread to cool on a rack before slicing and eating
variation: honey whole wheat sandwich bread
add 1 / 2 cup honey and decrease the water by 1 / 2 cup
bake a 2-pound piece of dough in a loaf pan at 350f for 50-60 minutes
100  whole wheat bread low fat and good
combine yeast and warm water and let sit for about 5-10 minutes
add a pinch of sugar to hurry it along
mix egg , salt , honey , water and applesauce in large bowl
stir in 1-2 cups of flour until smooth
add in foamy yeast mixture
gradually add the rest of the flour , stirring with a wooden spoon until it becomes too difficult , and then begin to knead with both hands
turn dough out onto floured counter-top and knead until dough become elastic and smooth , form into a ball
grease large bowl and put dough in it , turning to coat it
cover with a damp towel , leaving it on counter to rise , or cover and refrigerate to bake later
when well-risen turn out on counter , punch dough down and divide into three pieces
roll each out into a long rectangle and roll up
place each roll up piece of dough into a greased bread pan and let rise for 45-60 minutes
bake in oven at 350f for exactly 30 minutes
enjoy !
freeze warm bread i bread bags to lock in moistness
may freeze extra loaves for up to 2 months
a family of four can easily eat two loaves in a week and half , leaving you to give one away , without freezing any
enjoy !
100  whole wheat burger hot dog buns
place all ingredients in order according to your bread machine, select dough cycle, allow cycle to run, dump out onto lightly floured surface, divide into 8-10 pieces, shape each piece into a hot dog or hamburger bun, place on greased cookie sheets , cover, let rise 30 to 40 minutes, bake in preheated 375 degree oven for 12 to 15 minutes until golden, cool on wire racks
100  whole wheat buttermilk pancakes
preheat non-stick skillet over medium heat, using whisk , combine all ingredients until smooth, pour approximately 1 / 4 c batter into skillet, when edges begin to bubble and lift from skillet , flip pancakes, cook both sides until golden brown
100  whole wheat graham crackers or pie crust
preheat oven to 350 degrees
melt butter in microwave or on stovetop
mix together dry ingredients
add the rest of the ingredients and mix until the dough forms a ball
add a little water if needed
line two jelly roll pans with parchment paper or silpat
put half the dough on each pan and gently flatten out with a rolling pin , covering the pan
gently score the crackers into rectangles with a pizza or pasta cutter
bake for 15-20 minutes or until crisp and just beginning to brown
let cool on a wire rack
100  whole wheat irish soda bread
in a big mixing bowl , combine flour , baking powder , soda , and salt
cut in butter until it reaches a coarse meal consistency
add raisins
combine liquids separately
add liquids to dry ingredients
mix until a soft dough forms
at some point it will become hard to stir it , and it will be better to use your hands
kneading the dough is the best way to combine all the ingredients completely -- knead it gently until it is smooth
you can knead it right there in the mixing bowl
shape the dough into two balls , and place them on a greased cookie sheet
flatten each ball slightly and cut an x about 1 / 4" deep in the top of each loaf
bake at 375 for 35 minutes
100  whole wheat low fat pancakes
depending on your preference blend / mix all ingredients except fruit
heat pan on medium till drop of water "dances" in pan
pour batter into pan to desired size of pancake , if using fruit add small handfuls to individual cakes after pouring into pan
when bubbles appear on surface and begin to "sink" flip and cook on other side until brown
repeat with remaining batter until all gone
serve with favorite topping i
e
, fruit , syrup , jam etc
100  whole wheat muffins
pre-heat oven to 375 degrees f
stir together the dry ingredients
in a separate bowl , stir together the liquid ingredients
combine both sets of ingredients , mixing only until the dry ingredients are moist
bake in greased or papered muffin tins for 20 minutes
100  whole wheat pizza dough and pizza tips
mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute
rest for 5 minutes to hydrate dough
cover while resting
mix by hand or with dough hook on electric mixer for 5 to 6 minutes
using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1 / 3 as thick as the dough is formed
stretch and fold the dough as you would a letter
do the same with the ends until a folded package is formed
turn over and pull the dough to the bottom forming a smooth ball
using a dough scraper or knife , cut and weigh our 5 equal pieces about 8 oz
each or 227 g
form each piece into a ball
spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil
rest overnight or freeze for up to several months
thaw frozen dough in the fridge for a day before cooking
on baking day , set out desired number of bags , remove from the bags onto an oiled pan or work surface
gently press into discs , spray with oil and cover with oiled plastic
preheat oven with pizza stone to 500f or slightly more if possible
prepare toppings
using flour , shape the dough using gravity and your knuckels , rotate and strech until desired size is reached
it should be thicker along the rim and thin , but not paper thin
place on parchment paper and add sauce , cheese and toppings
place on stone and bake until cheese is bubbly and crust is browned
this will take 7 to 8 minutes at 500f
pinch of sugar helps remove any bitterness and provides correct consistency
don't cook sauce
100  whole wheat rolls
dissolve yeast in water and honey for about 5 minutes, combine honey , olive oil , eggs , and salt in a large mixing bowl, slowly add flour and knead until it loosens from sides of the bowl, place in large oiled bowl , cover and let rise until about double, about one hour , be sure it is in a warm place, punch down and remove dough, shape dough into rolls about 2 inch in diameter, place on an oiled or non stick baking sheet , cover and let rise for 30 minutes, pre-heat oven to 375 degrees, bake at about 375 degrees for about 20 minutes or until browned
100  whole wheat sour cream biscuits
put oven rack just below the middle so the biscuits will bake in the middle of the oven
this will prevent the bottoms being overdone , and will produce a nice crust on the top and a tender middle
preheat oven to 400f bake 18 minutes , or until the biscuit is firm with just a little "give" when lightly pressed on top , and are golden brown
the time will vary slightly depending on the size of your biscuits
in a medium bowl , stir together flour , gluten , baking powder , baking soda and salt
using a pastry blender , cut cold butter into the flour mixture until it resembles coarse crumbs
make a well in the center of the flour mixture
set aside
in a small bowl , stir together milk and sour cream until mixture is fairly smooth
add the milk mixture all at once to the flour mixture in the medium bowl
using a wooden spoon or spatula , stir just until the dough sticks together
turn dough onto a lightly-floured surface
gently knead 10-12 times , or just until the dough holds together
pat dough to 1 / 2 thickness , forming a square or rectangle
cut dough into squares or rectangles
if too large , cut squares across corner-to-corner into diamonds
or: roll dough with a floured rolling pin to 1 / 2-inch thickness and cut biscuits with a floured 3-inch biscuits cutter
push the cutter straight down and twist to cut the dough without tearing it
push the cut biscuits out of the cutter
put the cut biscuits on an ungreased baking sheet , leaving about a 1-inch space on all sides between biscuits so the sides will get "crusty" like the tops
bake for 18 minutes , or until golden brown
serve warm
100  whole wheat wholesome muffin mix
mix dry ingredients together
for a bulk mix: double or quadruple the mix
put mix in a ziploc bag
label mix bag with cooking instructions
to make 1 batch of muffins measure out 2 cups of dry mix
preheat oven to 350f
mix all ingredients together
for banana chips or apple slices , crush and pre soak in 1 / 4 c more water let fruit stand until softened before baking
spray oil on muffin tins
fill muffin tins with batter
bake at 350f until golden 10-15 minutes
100  whole wheat zucchini bread
mix sugar , oil , eggs , grated zucchini and vanilla in a large bowl
in a separate bowl sift whole wheat flour , salt , baking soda , cinnamon and baking powder
add dry ingredients to wet , stirring to combine well
add chopped nuts
bake at 350f for 45 / 50 minutes
100  whole wheat  multipurpose dough   pizza  buns  bread
mix ingredients well and let rest 5 minutes
knead by dough hook for 7 - 8 minutes
stretch and fold and place in an oiled container to rest
after 10 minutes , stretch & fold again
do the same two more times and place in fridge
after an overnight stay in the fridge divide the dough into 8 oz pieces for pizza or 2
9 oz pieces for buns or a combination of both
for pizza dough , place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so
thaw in the fridge overnight
roll each piece of dough for bun into balls and press or roll into round flats 3
5 " to 4" in diameter
repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes
preheat oven to 375 f
when risen to 1
5 the original volume , place into the oven
bake 8 minutes and rotate
bake 4 to 6 more minutes until the rolls are 200 f internally
100  yummy banana bread
in a large bowl mash your bananas until they are very pasty
add all other ingredients
mix well
pour all ingredients into a greased loaf pan
bake at 350f for 50-60 minutes or until a toothpick inserted into the middle of the pan comes out clean
100 000 calorie bars
preheat the oven to 350 degrees f, mix together the cake mix , butter and 1 / 3 cup evaporated milk, spread half of this mixture in a 13x9 inch pan, bake for 6 minutes at 350 degrees f, sprinkle the chocolate chips and nuts on top of the baked mixture, melt caramels in the second 1 / 3 cup of evaporated milk, drizzle thisover the nuts and chocolate chips, pat remaining batter on top of this, bake for and additional 20 minutes, cool and cut into bars
100 stroke banana bread
mash bananas with sugar , oil , and egg, add other ingredients in order listed, stir 100 strokes, bake in oiled loaf pan for 1 hour at 325 degrees