formido/recipes-20k huggingface dataset:
basic beer cheese bread
preheat oven to 375
heat oil in a small skillet over medium-low heat
add onion to pan
cook 10 minutes or until browned , stirring occasionally
stir in pepper and garlic
cook 1 minute
combine flour , sugar , baking powder , and salt in a large bowl , stirring with a whisk
make a well in center of mixture
add onion mixture , cheese , and beer to flour mixture , stirring just until moist
spoon batter into a 9 x 5inch loaf pan coated with cooking spray
drizzle 1 tablespoon butter over batter
bake at 375 for 35 minutes
drizzle remaining 1 tablespoon butter over batter
bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean
cool in pan 5 minutes on a wire rack
remove from pan
cool completely on wire rack
basic beignets
combine the water , milk and etg in a large mixing bowl and mix well
add the flour , baking powder , salt , and the sugar and mix until the batter is smooth
pour the oil into a large , deep pot or a deep fryer and heat to 360f
drop the batter by spoonfuls into the hot oil and fry , turning two or three times , until they are golden brown and puffy
drain on paper towels and sprinkle with confectioners sugar
basic biscotti
preheat oven to 350 degrees f
spread almonds on a baking sheet and toast them in oven until lightly golden
let cool
coarsely chop half the nuts
butter 2 large baking sheets
mix flour , sugar , salt and baking soda
beat in eggs , then whole and chopped nuts
mix to obtain a firm dough
knead briefly , then divide dough into 2 pieces
on a floured work surface , roll each piece under your hands into a cylinder 15 inches long and about 1 1 / 2 inches in diameter
place 2 rolls , well separated , on each baking sheet and bake 15 to 20 minutes , until very lightly browned and firm to the touch
with a spatula , carefully transfer the rolls to a cutting board and slice each onediagonally into cookies about 1 / 2-inch thick
set wire racks on the baking sheets and lay out the biscotti on them
return them to the oven for 20 to 30 minutes , or until very firm and crisp
cool on the racks , then transfer them to a tin for long keeping
basic biscotti recipe
cream together oil and sugar
beat in eggs and then vanilla
add sifted flour and remaining dry ingredients and mix well
fold in fruits or nuts or other ingredients if you are adding any
flour your hands so the dough doesn't stick to you and form 2 loaves or "flat logs" on a cookie sheet making them the width of cookie you want
bake the loaves at 375 deg
f for 15 minutes then lower temperature to 300 deg
f and bake for 30 minutes
when the loaves are nicely browned on the outside , take them out of the oven
using a bread knife , slice loaves into individual cookies about 1 / 2 to 3 / 4" thick
place freshly cut biscotti on the cookiesheet on their side and put back into the oven for 5 minutes on each side to crisp up
yummy treat
basic biscuit
work the shortening into the flour until its like coarse crumbs, add the buttermilk and stir until makes a ball in the bowl, you can either pinch off the dough or cut it with a biscuit cutter, grease or spray pan, bake in preheated 400 degree oven for 15 to 20 minutes until brown on top
basic biscuits
preheat oven to 450 degress
mix the flour , baking powder , and salt in a bowl
using a fork , add the softened butter till the mixture resembles course crumbs
stir in the milk
knead on a floured surface untill dough no longer sticks to your hands
roll out until about 1 / 2 an inch thick
use a floured glass or cookie cutter , cut dough into circles about 1 1 / 2 inches wide
bake for 10 minutes or untill golden on the edges
basic biscuits   from paula deen
preheat oven to 400f, dissolve yeast in warm water, set aside, mix dry ingredients together, cut in shortening, add yeast and buttermilk and mix well, turn dough onto lightly floured surface and roll out to desired thickness, cut with small biscuit cutter and place on greased baking sheet, bake for 12 minutes or until golden brown
basic biscuits my style
in a large mixing bowl , mix the flour , baking powder , and salt together
then , using a pastry cutter or a pair of knives , a spoon , or your hands , cut the butter into the flour
basically , cut the butter and mix with flour to coat and separate the pieces
continue until you get pea sized pieces of butter
it is important that the butter be cold for this process and not begin to melt
if it starts to get a little mushy , you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing
pour the milk in and mix gently with a spatula
do not knead , just gently mix
using your hands , form the dough into a ball once the milk has been evenly distributed through the dough
you might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container , but try not to knead too much
transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1 / 4 inch in thickness
use a cup or biscuit cutter to cut rounds out of the dough
do not twist the cup or cutter
twisting will result in uneven or failed rising
usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops
now , biscuit placement is key to getting good rise out of the biscuits
place the biscuit dough circles into two 9" cake rounds or onto a half sheet pan
have the biscuits just touching
this should give enough air between the biscuits to allow even heating , but not so much space that the biscuits spread out when they rise
bake in a 425f oven until golden
basic black beans
rinse beans in a colander under running water , picking out any debris
place rinsed beans in a heavy pot filled with 6 cups of water and soak overnight
add bay leaf and 1 / 4 tsp each of cumin , onion powder , and garlic powder
bring just to a boil , then cover and simmer for 1 1 / 2 2 hours , or until beans are tender
add 1 tsp salt and 1 / 2 tsp pepper
makes about 6 cups of cooked beans
basic bleu cheese salad wedge
in a bowl , place all of the dressing ingredients and mix together
fold in the bleu cheese crumbles at the end
place the lettuce wedges on a plate and pour some of the dressing over each wedge , top with tomatoes and green onion tops
basic blue cheese pasta sauce
combine all ingredients in a saucepan and heat on medium
let thicken slightly and make sure cheeses are melted
add fresh herbs , minced , of your choice-- in any amount you wish-- if desired
you may not want to add salt depending on the saltiness of your stock , but freshly ground pepper is nice
use white pepper if you can find it
serve over pasta or gnocchi
basic blueberry muffins
sift together dry ingrediants
in seperate bowl , cream butter with sugar , and then add eggs
gradually stir in milk into butter mixture
add wet ingrediants to dry
stir just until combined
don't over mix !
gently fold in berries spoon into greased muffin tins bake at 375 degrees farenheit for 25-30 min
basic boiled cabbage sabzi
heat oil in a saucepan on a medium flame and add mustard seeds and urad dal
when the mustard sputters , immediately add the chopped cabbage
add salt and turmeric powder , 1 / 4 cup water , and cover the saucepan with a tight-fitting lid
uncover after 10 minutes , stir the cabbages , and cover again
repeat after 10 minutes , and if required add some more water
after 5 minutes , the water would have evaporated
switch off the burner , stir once more , and serve
basic boiled shrimp
in a double or triple thickness of cheesecloth , combine all the spices, secure the packet with a piece of string, combine water , lemon , garlic , and spice bag together in a dutch oven, bring the water to a boil , reduce the heat , and simmer for 3 minutes, add shrimp and return to a boil, boil shrimp for 3 to 5 minutes, drain thoroughly and chill, serve with cocktail sauce
basic bread
n a large bowl whisk together the water , yeast and sugar
let stand for 10 minutes , or until the yeast looks creamy
add the remaining ingredients and mix until well blended
turn the dough out onto a lightly floured board , and knead , adding more flour if you need , for 10 to 12 minutes , or until the dough is elastic and smooth
shape the dough into a smooth ball and place in an oiled bowl that allows enough room for the dough to grow
cover the bowl tightly with film wrap or a damp towel , and set aside to rise for about one hour , or until the dough doubles in size
turn the dough out onto a lightly floured board , gently flatten the dough , and cut into two equal portions
shape each portion into a log and seal the seam by pressing on it
place each piece of dough into a greased 9x5" loaf pan , seam side down ,
lightly spray the tops with pan spray , and cover again with film wrap or a damp towel
allow the loaves to rise about an hour to an hour and a half , until they are about doubled
preheat the oven to 350f while the dough is rising
bake the loaves for 30 to 45 minutes , or until they are a deep golden brown , and sound hollow when the bottoms are thumped
i did gently brush the tops of the loaves with egg whites for shine before i baked them
allow the bread to cool about 30 minutes or longer
basic bread  gluten free
hand method:
prepare pan by greasing according to the bread weight youre making: 1 pound loaf uses an 8x4-inch pan , 1 pound loaf uses a 9x5-inch pan , 2 pound loaf calls for two 8x4-inch pans
combine dry yeast , 2 teaspoons of the sugar , and warm water
set aside to let yeast foam , about 5 minutes
in bowl of heavy-duty stand mixer using regular beaters , not dough hook , combine yeast-mixture with remaining ingredients , including the remaining sugar
blend on medium speed for 1 minute , scraping down sides with spatula as needed
place dough in prepared pan
cover lightly with foil and let rise at room temperature until dough is level with top of pan
rising time will vary from 45 to 60+ minutes , depending on altitude and humidity
preheat oven to 375f using sharp knife , make three diagonal slashes 1 / 8-inch deep in loaf so steam can escape during baking
bake 55 to 65 minutes , or until nicely browned and internal temperature is 205f on an instant-read thermometer
do not underbake
cover with foil tent after 20 minutes of baking to reduce overbrowning
bread machine method:
follow bread machine instructions , making sure machine is appropriate size for recipe
carol shisks dry ingredients together and adds to pan
she then whisks liquid ingredients together and pours carefully over dry ingredients
set controls and bake
carol uses the normal setting
basic bread  wheat free
preheat oven to 350f
prepare 8 x 4 inch loaf pan by greasing
using a food processor , combine the almond flour , garbanzo bean flour , flaxseeds , baking soda , the optional cinnamon , and salt
pulse until well blended
add the egg yolks , butter , buttermilk , and xylitol or stevia and pulse just until blended
add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form
pour into the flour mixture and pulse until the egg whites are evenly distributed , avoiding running the machine at a constant speed
spread into the pan and bake for 40 minutes , or until a wooden pick inserted in the center comes out clean
cool in the pan for 10 minutes
transfer to rack and cool completely
basic bread machine bread  a b m
add the ingredients to your bread pan in the order listed
set your machine to 1 lb / white bread
alternatively , set your machine for the dough cycle
when it's finished , take the dough out , shape it into a round loaf , cover , and let rise until doubled
bake in a preheated 375 degree oven for 30-40 minutes
in both cases , cool on a wire rack before slicing
basic bread pudding
heat some of the milk to help dissolve the sugar
use another small amount of milk to dissolve the cornstarch
beat the eggs
mix all liquids together and pour into baking dish
slice bread into cubes and drop into liquid
dot the top generously with butter and sprinkle nutmeg on it
place baking dish in a larger broiler pan with at least 1 inch of water and bake for 1 1 / 2 hours at 350 degrees
may be added
for an extra flavor soak raisins for at least an hour in brandy , rum , etc
to plump
the resultant raisin flavored liquor may be added to fruit cake , cookies , as a fruit compote , over crepes , or even simply drunk
additionally a nonalcoholic sauce of your own choice may be made to accompany this
basic bread stuffing
combine bread , onion , celery and all seasonings
add melted butter
toss gently to mix
then add hot broth to moisten to desired consistency
stuff into the cavity of the turkey before roasting , if desired
or: pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes , not letting the top get too crispy
basic breakfast granola cereal
preheat oven to 350f degrees
in a huge bowl , mix all ingredients together until well blended , evenly coating all pieces
spread onto a cookie sheet
bake for 15 minutes
stir well
bake for 15 minutes more
cool completely
store tightly covered in giant container or zip lock bags
basic breakfast tofu scramble
spray non-stick frying generously with cooking spray , and heat over medium
drain the package of tofu and crumble into the pan
cook for 3-4 mins , until tofu begins to release some of its water
add the remaining ingredients and mix well to combine evenly
cook for another 10 minutes or so , stirring regularly
when tofu releases most of its water , and begins to firm up , add creamer and mix well
cook another 1-2 minutes , allowing some of the liquid to evaporate , then remove from heat
serve with toast !
basic brine for juicy  tender chicken or turkey
mix brine together well with a whisk
place 1 whole chicken in brine for 2 hours up to over night
cover and store in the refrigerator
remove chicken from brine and rinse chicken well
you are now ready to make a tender juicy chicken dish of your choosing
also , you will notice that your leftovers , even after refrigerated overnight , are so tender and juicy whether eaten cold or reheated
the moisture retention really helps to make a chicken meal morph into a second meal when it holds its moisture
if doing a whole turkey , use the recipe servings changer to up the servings to 6-10
put your turkey in an insulated cooler with enough water to cover and add in a 5 pound bag of ice
brine overnight
basic brown rice
put water in a medium sauce pan that has a lid
add salt and rice and stir once
heat to a full rolling boil
place lid on pan and reduce heat to simmer
simmer for 20 minutes
do not lift lid or stir
turn off heat
do not lift lid or stir
let sit at least 10 minutes before serving
the longer you let it sit , the more the rice improves
i often lift the lid and fluff-stir the rice at 10 minutes , then replace the lid and let the rice rest while i prepare the rest of the meal
basic brown sauce or gravy
melt 3 t butter in small saucepan
stir in 3t flour til blended
pour in one can campbell's condensed beef broth , stirring well
heat over med heat until thickened
season with pepper , onion powder , garlic powder , and worcestershire sauce or as desired
basic brown stock
roast the bones in a 400 degree f oven for about 2 hours , watch so they don't burn , just want them toasty brown not blackened
put bones in soup pot
add 1 quart of water for each pound of bones
for 5 pounds add 1 bunch of carrots , 1 head celery , and 3 yellow onions
bring the stock to a heavy simmer , uncovered , and cook for 12 hours
add water if needed
do not add salt !
strain the stock and store in fridge
a layer of fat will form on top
leave this in place to help seal the stock from air until ready to use
this stock will be gelatinous
if not using all in several days , i place some in vaccum bags and seal for freezing
basic brownies with 4 variations
basic brownies:preheat oven to 350 degrees
line 9 inch square baking pan with foil
coat with cooking spray
in bowl , mix butter into cocoa until smooth
stir in sugar , eggs and vanilla
stir in flour , salt and baking powder until combined
spread in pan
bake 25 minutes or until toothpick inserted into center comes out clean
cool 10 minutes
remove brownies from pan to rack
cool completely
ultra-rich frosting:on medium speed , beat 10 tablespoons butter and 3 / 4 cup unsweetened cocoa powder until smooth
gradually beat in 1 package confectioners sugar and 6 tablespoons milk until fluffy
spread over brownies
mexican sundaes: dissolve 2 tablespoons instant coffe granules in 1 tablesppon hot water
prepare basic brownies , adding coffee mixture and 1 teaspoon ground cinnamon
top with dulche de leche ice cream , whipped cream and jimmies
makes 16
mint truffle cups: line 42 mini muffin cups with mini cupcake liners
prepare basic brownies
divide batter among cups
unwrap 42 mint truffle kisses
press 1 kiss deep into center of each cupcake
bake 10-12 minutes
cool 10 minutes
transfer from pans to racks
cool
for frosting , on medium high , beat 10 tablespoons butter until fluffy
beat in 2 1 / 2 cups confectioners' sugar , 2 tablespoons milk , 1 / 8 teaspoon mint extract and 1 drop green food coloring until fluffy
pipe or spread over brownies
top with halved kisses
makes 42
peanut butter brownies: cut 25 mini peanut butter cups into quarters
whisk 2 tablespoons milk into 2 tablespoons peanut butter until smooth
prepare basic brownies , stirring in 1 cup quartered peanut butter cups
spread in pan
drop peanut butter mixture by tablespoonfuls over batter
swirl with knife
when brownies are removed from oven , sprinkle with remaining quartered peanut butter cups
cool
makes 32
triple-chocolate brownies: prepare basic brownies , stirring in 1 / 2 cup mini m & ms
for frosting , on medium high beat 1 cup butter with 1 cup white chocolate chips until smooth
beat in 2 cups confectioners' sugar and 3 tablespoons milk until fluffy
spread over brownies
sprinkle with mini m & ms
makes 32
basic bruschetta topping
seed and chop tomatoes, combine with all other ingredients, let sit a room temperature for at least an hour for flavors to blend, serve with toasted bread slices
basic bruschetta with a twist
split the garlic , and rub it into the bread slices, if the bread is soft in the middle rub the garlic into the crust edges, spoon most of the olive oil into a pan set at medium high heat, grill the bread until brown , turn , add the rest of the olive oil , and brown, do not let the bread dry out, serve immediately
basic buckwheat crepes  vegan and gluten free
place the buckwheat flour , rice flour , arrowroot / tapioca and a pinch of salt on a bowl
make a 'well' in the centre of the flour
add the coconut oil and a little of the milk , beating well with a wooden spoon
gradually beat in the remaining milk , drawing the flour in from the sides to make a smooth batter
heat a little oil in an 18cm / 7 inch non-stick frying pan
pour in just enough batter to coat the base of the pan thinly
swirl the pan to spread the mixture thinly across the base of the pan
cook until golden brown , flip and cook the other side
place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together
basic buckwheat pancakes
in a large bowl , stir together the flours , baking powder , and cinnamon until evenly blended
add the vanilla , egg replacer , apple sauce , and water
stir until"just mixed"
portion out about 3 / 4 to 1 cup of batter onto hot non-stick pan or lightly oiled frying pan and cover with a lid
let sit on medium heat until the center starts to bubble and become sturdy
flip pancake over and cook on other side until golden brown
repeat process until all the batter is gone
basic bulgur
bring the water to a boil, add the salt and the bulgur, cover, turn the heat to low , so that it's simmering, let simmer for 15 minutes , until all the water is absorbed, enjoy !
basic burgers
in bowl , beat egg with water
stir in bread crumbs , onion , mustard , garlic , salt and pepper
add beef
mix just until combined
shape into four 3 / 4-inch thick patties
place on greased grill over medium heat
close lid and grill , turning once , until no longer pink inside and digital thermometer inserted sideways into centre reads 160f , about 15 minutes
basic but beautiful sourdough bread
pour the sponge in a bowl and add the sugar , salt and oil or margarine
mix well and then knead in the flour a half-cup at a time
knead in enough flour to make a good , flexible bread dough- you may use slightly more or less than the three cups indicated , depending on how runny your starter is
just keep adding until it looks like any other bread dough
you can add the flour by hand , with an electric mixer , a bread machine on dough cycle or a food processor
find a warm place and let the dough rise , covered loosely by a towel
if you're using a bread machine's dough cycle , let it rise in the machine
just let it keep going until it's doubled in bulk
punch the dough down and knead it a little more
make a loaf and place it on a lightly greased baking sheet
slit the top if you like , and cover the loaf with a paper towel and place it in a warm place to rise again , until doubled in bulk
place the pan with the loaf in your oven , and then turn your oven to 350 f or 190 c and bake the bread for 30-45 minutes
do not preheat the oven
the loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon
turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing
basic butter cake
preheat oven to 180dc / 160dc fan-forced
grease deep 22cm round or 19cm square cakepan
line base with baking paper
beat butter , extract and sugar in medium bowl with electric mixer until light and fluffy
beat in eggs , one at a time
stir in sifted flour and milk , in two batches
spread mixture into pan
bake about 1 hour
stand case in pan 5 minutes before turn , top-side up onto wire rack to cool
basic butter cake    buttercream frosting
preheat oven to moderate
grease & line pan
beat butter , vanilla and sugar in small bowl until light and fluffy
beat in eggs one at a time
stir in flour and milk
spread into tin , and cook for approximately 25 - 35 minutes
let stand for 5 minutes , then turn onto wire rack
serves 6
frosting
beat butter in small bowl until as white as possible , gradually beat in half the icing sugar , milk , then remaining icing sugar
add flavoring and coloring as required
basic buttercream frosting
combine all the ingredients in large mixing bowl and mix at slow speed until smooth
if stiffer icing is needed , or if the weather is very warm , add a little extra sugar
this recipe is enough to cover and fill a 9 by 13-inch sheet cake or 2 layers
basic buttercream icing
cream shortening and butter until fluffy, add sugar and continue creaming until well blended, add salt , flavoring , and cream and blend on low speed until moistened, beat at high speed until fluffy
basic buttermilk cake
preheat oven to 350 with rack in the middle of the oven
butter cake pans and line the bottoms with wax paper or parchment paper cut to fit
butter the paper
if making cupcakes , use paper liners or butter the cupcake pan
beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl
beat in eggs one at a time
scrape bowl and beaters to incorporate
sift the flour with the baking powder and baking soda
add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk
repeat beginning and ending with the flour mixture and scraping well after each addition
pour the batter into the prepared pans and spread to the edges with a spatula
bake 25 to 30 minutes or until a toothpick inserted into center comes out clean
cool in pans of a rack for 5 minutes
turn pans onto the rack , remove parchment paper or was paper and cool completely before frosting