formido/recipes-20k huggingface dataset:
basic cream fillings with variations
mix flour , sugar , and salt
add the scalded milk
cook over oduble boiler until thick
about 15 minutes
add the butter
pour this mixture over the egg yolks and stir again
cool
last , add the vanilla
please use the previous recipe for cream filling to fulfill for the following recipes: chocolate filling: following directions for the cream filling
add 2 ounces of baker's unsweetened chocolate to the scalded milk
increase the sugar to 1 cup
coconut cream filling following directions for the cream filling , add 1 cup of shredded coconut
coffee filling following directions for the cream filling , add 1 / 4 cup of instant coffee before scalding the milk
date cream filling following directions for the cream filling , add 1 / 4 pound of chopped dates and 1 tsp grated lemon rind to milk before it is added to the cream filling recipe
basic cream pie filling
whisk all of your ingredients together in a pan
cook on high until it is almost to a boil
reduce heat to medium and take off when it has started to boil again
cool thoroughly with plastic wrap placed directly on top of filling
spoon into 2 pre-baked and cooled pie shells
sliced bananas , coconut , grated chocolate etc
can be added to the filling or the bottom of the shells before adding cream filling
bonus
it will taste like fresh cream and will not get watery
you can cover your cream pies in this whipping cream and it will stay nice for as long as the pie lasts
basic cream sauce pasta
mix all ingredients over low heat and season as desired
basic cream scones
preheat oven to 425f
fit food processor with steel blade
place flour , granulated sugar , baking powder and salt in work bowl
pulse on / off to mix
add butter
process 10 seconds or until mixture resembles coarse crumbs
transfer to large bowl
combine heavy cream and eggs
reserve 1 tablespoon
pour remaining cream mixture over flour mixture
stir just until dry ingredients are moistened and dough is soft
turn out dough onto lightly floured surface
shape into ball
pat into 8-inch circle
cut into 8 wedges
place 2 inches apart on ungreased baking sheet
brush reserved cream mixture over tops
sprinkle with coarse sugar
bake 12 to 14 minutes or until golden
remove to wire rack to cool completely
chocolate lavender scones: add 1 teaspoon dried lavender to dry ingredients
stir 1 / 2 cup coarsely chopped semisweet chocolate into dough before shaping
ginger peach scones: stir 1 tablespoon finely chopped crystallized ginger and 1 / 3 cup chopped dried peaches into dough before shaping
lemon poppyseed scones: stir grated peel of 1 lemon and 1 tablespoon poppy seeds into dough before shaping
omit coarse sugar topping
when scones have cooled slightly , drizzle with lemon icing made from 1 cup powdered sugar and 2 tablespoons lemon juice
maple pecan scones: stir 1 / 2 cup coarsely chopped pecans into dough before shaping
omit coarse sugar topping
when scones have cooled slightly , drizzle with maple icing made from 3 / 4 cup powdered sugar and 2 tablespoons maple syrup
mini scones: divide dough into 2 balls before shaping into rounds and cutting into wedges
makes 16
round scones: cut dough into rounds using lightly floured cookie or biscuit cutter
basic crepe batter
beat together the eggs and milk with a whisk or in an electric blender
sift the flour with the salt and add to the egg and milk mixture
add the melted butter or vegetable oil and blend thoroughly
if beating by hand , strain the mixture through a sieve to remove any lumps
allow mixture to stand for at least an hour before using
if the batter is too thick , add a little milk and mix
pour one or two tablespoons of the batter in the centre of a hot , nonstick frying pan
tilt to spread the batter to the edges of the pan
cook until the top is dry
turn over and cook the other side for about 15 seconds
don't worry if the first couple aren't perfect - those are the trial ones for me !
you can roll these with fruit inside and top with whipped cream
my kids like using peanut butter and bananas and i like blueberries or spinach and mushrooms
be adventuresome !
basic crepes
place all ingredients in blender container, blend, let stand at least one hour before making crepes, heat a lightly greased 6 inch skillet, remove from heat, spoon in 2 tbsp batter, lift and tilt skillet to spread evenly, return to heat, brown on one side only, to remove , invert pan over paper toweling, repeat with remaining batter
basic crepes ii
combine all ingredients in a blender, whirl one minute, scrape down and blend 15 seconds more, refrigerate at least one hour before making crepes, heat a lightly greased 6 inch skillet, remove from heat, spoon in 2 tbsp batter, lift and tilt skillet to spread evenly, return to heat, brown on one side only, to remove , invert pan over paper toweling, repeat with remaining batter
basic crepes mix in blender
place ingredients in blender in order given, blend until well mixed
basic crock pot mashed potatoes
place peeled and quartered potatoes in a large crock pot and fill with water, cook on low over night for 8 hours, in the morning drain potatoes and mash with remaining ingredients, dot with extra butter, transport crock pot and cook on low for 3 hours , stir and serve immediately
basic crostini with variations
heat oven to 400 degrees
place the baguette slices on a baking sheet and brush both sides of the bread with the oil
bake until golden brown , 4-5 minutes per side
top as desired
the crostini can be toasted up to 3 days in advance
keep at room temperature using an airtight container
using one batch of this crostini , you can make the following
for artichoke and olive crostini , toss 1 can artichoke hearts with 1 / 4 cup chopped kalamata olives , 3 t
olive oil , and 1 t
chopped flat-leaf parsley
season with salt and pepper
dividing evenly , top 24 crostini with the artichoke mixture , then shaved parmesan
for smoked salmon crostini , combine 4 oz
cream cheese , 1 t
chopped dill , and 1 t
prepared horseradish
season with salt and pepper
dividing evenly , spread the cream cheese mixture on 24 crostini
top with 4 oz
smoked salmon and sprinkle with more dill
for mushroom and herb crostini , cook 12 oz
thinly sliced assorted mushrooms in olive oil in a skillet over medium-high heat until tender , 4-5 minutes
add 1 / 2 cup white wine and simmer until evaporated , 3-4 minutes
season with salt and pepper
dividing evenly , top 24 crostini with the mushrooms and sprinkle with chopped chives
for ricotta and roasted tomato crostini , on a rimmed baking sheet , toss 4 cups grape tomatoes with 3 t
olive oil
season with salt and pepper
roast at 400 degrees until beginning to burst , 20-25 minutes
dividing evenly , spread 1 cup ricotta on 24 crostini
top with the tomatoes and sprinkle with thyme
for blue cheese and fig crostini , dividing evenly , spread 1 / 4 cup fig chutney on 24 crostini
top with 4 oz
thinly sliced blue cheese
for peppered roast beef , combine 1 t
horseradish with 1 / 4 cup sour cream
place a dollop on each crostini , topping with 4 oz
thinly sliced roast beef
sprinkle freshly cracked pepper over each crostini
for caesar salad , combine 2 cups finely chopped romaine lettuce with 2 t
caesar salad dressing
spoon mixture onto crostini and sprinkle with freshly grated parmesan cheese
basic crustless quiche
preheat oven to 350 degrees, lightly grease 8 or 9 inch pie plate, mix eggs in large bowl, add shredded cheeses , folding, fold in milk, add salt and pepper to taste and any other spice to taste, add any meats or veggies at this time , fold gently, pour into pie plate and spread out, bake for about 40 minutes
basic cupcakes
preheat oven to 350 degrees fahrenheit, place all ingredients in a bowl and beat together until mixture is smooth, line muffin pan, half fill each muffin paper with batter, bake 18 to 20 minutes or until toothpick comes out clean, frost as desired
basic curry
saute the onions for a few minutes until lightly browned
add the garlic and ginger and fry for a few more minutes
add the curry powder
add the lemon juice with the stock and coconut milk
add the tofu
bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened
serve over basmati rice
basic custard  vanilla
combine milk and 1 tbsp sugar in a heavy saucepan , scald , and remove from heat
in a separate bowl , whisk the egg yolks and 1 / 2 tbsp sugar together
temper yolks with the scalded milk , then whisk everything back into your pot
return pot to medium heat , add 8 tbsp of sugar
bring custard to the boil , stirring constantly , then immediately remove from heat
add 1 / 2 tsp vanilla extract , or any flavor extract of your choice !
serve hot and fresh or chilled
if you don't like custard skin , however , you can cover your cooling container with any airtight seal like a tupperware lid or plastic wrap
just don't put it in a glass jar and screw the top on !
edit: people have been having trouble getting this to thicken , like in the comment
don't make this recipe unless you're willing to experiment
i need to do something to fix it , but i don't know how to make the recipe private -- sorry sorry everybody ! thanks to jetta_mel for pointing out the trouble with it !
basic dessert crepes batter
put all the ingredients in your blender and blend for 1 minute
scrap down the sides and blend for an additional minute or until smooth
refrigerate for 1 hour
to cook:
a- use an upside down crepe pan and follow instructions or
b- use a non stick skillet
you do not have to use additional oil or fat
pour a little batter in the pan , just pour in enough batter so it will thinly coat your pan , tilt the pan to spread the batter evenly on the bottom of the pan cook over medium heat for a couple of minutes until the bottom is light brown , flip and cook for a few seconds more remove from heat and stack on a plate with wax paper between them
basic deviled eggs
place eggs in a saucepan with water to cover plus 1 inch
on medium-high heat , bring the eggs to a low boil
after 15 minutes from the time they start to boil , remove the pan from the stove and run cold water directly on the eggs for a few minutes
peel under cold running water , also
halve the eggs lengthwise
remove the yolks , place them in a small bowl , and mash them with a fork
add mayonnaise and mustard , salt and pepper to taste
mix well
spoon the mixture into the egg-white halves
garnish each with a sprinkle of paprika , a parsley sprig , or as desired
basic dough  for spinach  meat  and cheese pies  middle east  pa
dissolve yeast in 1 / 4 cup warm water
sprinkle with sugar , cover , and let rise
in a large pan mix flour and salt
add the yeast mixture and butter / shortening
gradually add the lukewarm water , mixing and kneading until dough is smooth and tender
cover with a blanket and put in a warm place for two hours or until dough rises
cut dough into pieces 2" to 2 1 / 2" in diameter
form into balls by tucking the dough underneath the balls to make them round and smooth
let rest for 30 minutes between blankets
this dough is now ready to be used with various fillings
:)
basic doughnut holes
combine well the oil , egg substitute and milk
in a separate bowl combine well the sugar , flour , baking powder , salt and nutmeg
then add the egg mixture to the dry mixture and combine well
drop by spoonful into hot oil in deep pan on stovetop or in deep fryer
fry until golden brown
remove from oil , draining carefully but while still damp from frying , roll hot doughnut holes in the granulated sugar or confectioner's sugar or you may simply leave them plain
a terrific companion to your favorite coffee , tea or hot chocolate !
basic easy butter cake
cream butter and sugar until light and fluffy
add eggs one at a t ime beating well after each addition
add vanilla essence
beat
fold flour into creamed mixture alternating with milk , beginning and ending with flour
spoon into greased 20cm square cake tin
bake in moderate oven for 35 to 40 minutes until skewer inserted into centre comes out clean
allow to cool in tin 5 minutes before turning out
cool completely before icing
basic egg bagels
dissolve yeast in water
add sugar and salt , dissolve
lightly beat in the 1 eggs
stir well
add 2 cups of flour , stirring to make a smooth thin dough
then add remainder of flour to make a stiff dough
knead this dough 15 minutes
then set aside covered to rise for 40 minutes
divide the dough into 10 equal parts and knead each separately to form a small ball
push a floured finger through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1 / 2" hole and an outer diameter of about 3"
let rise for 20 minutes
bring to boil 3 qts
water with 1 tablespoon sugar in it
boil 4-5 bagels at a time for 4 minutes each , turning carefully
dry on a paper towel
mix the egg yolk with 1 tablespoon water , beat well , and brush the bagels with the mixture
bake 20-30 minutes at 400of
don't expose to direct fire in the oven
basic egg bread for the bread machine  abm
put everything into your bread machine according to manufacturers directions and use the white bread cycle !
basic fajita marinade
in a blender , whirl garlic , soy sauce , and red wine vinegar until smooth, with blender running , pour in olive oil slowly to make an emulsified marinade
basic family reunion coleslaw
in a large bowl , combine mayonnaise , lemon juice , sugar and salt, add cabbage , carrots and green bell pepper, toss and refrigerate, will keep for three days or more
basic fat burning soup
season with salt , pepper , curry , parsley , if desired , or bouillon , or hot sauce
cut vegetables in small to medium pieces and cover with water
boil fast for ten minutes
cut to simmer and continue cooking until vegetables are tender
this soup can be eaten anytime you are hungry
eat as much as you want , whenever you want
this soup will not add calories
the more you eat the more you will lose
warning - if eaten alone for indefinite periods , you would suffer malnutrition
day one : all fruits except bananas
cantaloupe and watermelon are lower in calories than most fruits
eat only the soup and fruits
for drinks - unsweetened tea , cranberry juice or water
day two : all vegetables
eat until you are stuffed with all the fresh , raw or canned vegetables
try to eat green leafy veggies and stay away from dry beans , peas , and corn
eat along with the soup
at dinner time on this day , reward yourself with a big baked potato and butter
do not eat fruits
day three : eat all the soup , fruits , and veggies you want
do not have a baked potato
if you have eaten for three days , as above , and have not cheated , you will find you have lost 5 to 7 pounds
day four : bananas , oranges and cantaloupe , and skim milk
eat as many as 3 bananas and drink as many glasses of water as you can on this day along with the soup
bananas are high in calories and carbohydrates and so is the milk , but on this particular day your body will need the potassium and carbohydrates , proteins and calcium to lessen your craving for sweets
day five : beef and tomatoes
you may have 10-20 ounces of beef and a can of tomatoes or as many as 6 fresh tomatoes this day
try to drink at least 6-8 glasses of water this day to wash away the uric acid in your body
eat soup at least once this day
day six : beef and veggies
eat at your hearts content of the beef and vegetables this day
you can even have two or three steaks if you like with green leafy vegetables , but no baked potato
be sure and eat the soup at least once today
day seven : brown rice , unsweetened fruit juice and vegetables
again stuff yourself
be sure to have the soup at least once today
the end of the seventh day , if you have not cheated on the above diet , you will have lost 10-17 pounds
if you have lost more than 15 pounds , stay off the diet for two days before resuming the diet again for day one
definite no-no's : bread , alcohol , no carbonated drinks including diet drinks
stick with water , unsweetened tea , black coffee , unsweetened fruit juices , cranberry juice and skimmed milk
because everyone's digestive system is different , this diet will affect everyone differently
after day three , you will have more energy than when you began if you don't cheat
after being on the diet for several days , you will find your bowel movements have changed-eat a cup of bran or fiber
although you can have black coffee with his diet you may find that you don't need the caffeine after the third day
the basic fat burning soup can be eaten anytime you feel hungry
eat as much as you wish
remember the more you eat the more you will lose
no fried foods are bread
you can eat broiled or baked chicken instead of meat
basic fat free gravy
heat a heavy skillet over low heat
add flour and cook , stirring occasionally until light brown
before using meat drippings , remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top
put 1 / 2 of defatted drippings / broth in a jar , add the browned flour
cover tightly and shake until mixture is smooth
pour into a saucepan , add remaining liquid
bring to a simmer and cook for a few minutes , stirring constantly until desired consistency
season to taste with salt and pepper
if desired add a few drops of kitchen bouquet until desired color
please
basic fish cure  bbq rub
combine all ingredients in a small bowl with your fingers, if using as a seasoning , just sprinkle on the fish before grilling, if using as a true rub , sprinkle on the fish and rub with your fingers, let sit for 2 hours up to a day in advance prior to grilling
basic fish fry
in one pie plate , combine the milk and pepper
this is your 'wet' mix
in another pie plate , combine the flour , cornmeal and paprika
this is your 'dry' mix
in an electric skillet , heat the oil to 350f
dip fish into the 'wet' mix , then roll in the 'dry' mix to cover completely
fry the fish filets , a few at a time , in the hot oil for approx 4 min or less per side , until the fish is nicely browned and serve
don't fry them all at the same time or you'll cool down the oil too much and it will have to heat back up to temperature
if frying in a dutch oven , use a meat thermometer to check your oil temperature , before you fry
if using a deep fryer machine , please follow your manufacturer's instructions / booklet
substitutions: if haddock isn't available , substitute hake , pollock , flounder , tilapia or cod instead
you can also use the skim version of evaporated milk
basic fish stock
put all ingredients in a large stockpot over medium heat, bring to a boil , reduce heat , partially cover , and simmer for 2 hours, strain, refrigerate or freeze until ready to use, i like to freeze in ice cube trays , then place in a ziplock freezer bag
basic flaxseed bread  flax seed bread
in a large bowl , mix dry ingredients
stir in the warm water , honey and olive oil until it forms soft dough
turn out dough onto a floured surface , add more flour if dough is too sticky and knead dough for 5 minutes until smooth and elastic
cover and let rise for 20 minutes in a warm place
on a floured surface cut dough in half
roll dough to form a french bread like loaf
place on a baking sheet lined with nonstick liner
lightly flour the bottom of loaf and place on liner
cover again with clean towel and let rise for about 30 minutes
i found this took much longer for me
preheat oven to 375 degrees f
bake loaves for 30 minutes or until sounds hollow when tapped on bottom
basic flour tortillas
any optional ingredient is to be added to the flour before you add the salted water
in a large bowl combine the fat with the flour using your fingers until completely incorporated
add any optional ingredient now
stir the salt into the water to dissolve and pour around 2 / 3's of a cup over the mixture
working fast begin to stir
you should have clumps and not a blob of dough
check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time
turn out and knead until smooth consistency is achieved
divide the dough into 12 equal pieces and form into balls
set the balls on a plate , cover with plastic and let rest for 30 minutes
heat an ungreased griddle or heavy skillet-i use cast iron , over medium high heat
one at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle
lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds , turn and cook another 40 to 45 seconds
remove to a heavy towel , wrap and repeat process until done
basic food processor mayonnaise
the oil you use is up to you , and you can use one oil or a combination of oils
try using just canola oil the first time you make this , but using 1 cup canola oil and 1 / 4 cup olive oil is nice , too
also
okay ,
okay , let's make mayo
into your food processor , place the egg , lemon juice , mustard , and one tbsp of the oil
process for one minute only
the food pusher in your food processor should have a small hole in its bottom
that is for recipes like this one
the next step is to place 1 / 4 cup of the oil in the food pusher
with the machine running , let this small amount of oil dribble through
turn machine off and remove food pusher
then turn back on and slowly pour remaining oil in
when done , taste
add salt and / or pepper if you wish
if you want a herby mayo , add 1 / 4 cup lightly packed fresh herbs in at the beginning , along with the egg
keep mayo refrigerated
basic food processor pie crust
insert metal blade into your food processor
add flour , butter and salt and process until mixture is like coarse meal
it takes about 8 to 10 seconds
add ice water and pulse , not process , until dough begins to clump together
don't let it form a ball
remove dough from processor and place in a freezer-size plastic storage zippie bag
work through the bag to press dough together into a ball
then press into a flat disc
refrigerate dough for at least 1 hour
when you need it , roll dough out onto a lightly floured surface
makes enough dough for a single 9 or 10-inch pie shell
basic formula for gravy
in pan , measure and heat fat, wisk in flour, cook on low to medium heat until it starts to color, wisk constantly, when flour darkens to desired color , slowly wisk in measured liquid, cook until desired thickness, season to taste, you can add kitchen boquet or gravy master for added color
basic french lentils
pick over the lentils , removing any stones
rinse under cold water and drain well
put lentils in a saucepan
cover with water
bring to a boil and cook 2 minutes
pour into strainer and rinse with cold water
rinse saucepan as well and return lentils to pan
push the clove into the onion and place onion in saucepan
add carrot , celery , garlic , bay leaf and stock
bring to a boil , then reduce to a simmer and cook 25-30 minutes until almost tender
skim off any solids that rise up while cooking
season with salt and pepper and cook an additional 5-10 minutes until fully tender
add cognac , if using
drain the lentils
discard the garlic , bay leaf and clove
dice the vegetables and stir back into the lentils along with the shallot , if using
serve hot or at room temperature
store lentils and cooking liquid separately in airtight containers in refrigerator up to 3 days
reheat lentils in cooking liquid in a covered saucepan over low heat
basic french silk pie
melt chocolate in a double boiler set over simmering water
set aside to cool to thick but still liquid
combine eggs and sugar in a double broiler until hot but not scrambled
remove from heat
with a mixer beat the chocolate into the egg mixture , then beat in the cold butter
beat for 15 minutes--yes 15 minutes--you wanted silk
beat in vanilla and booze
scrape the filling into the shell and chill in fridge for at least 3 hours
serve with whipped cream
basic french toast
put the eggs in a shallow bowl and whisk them until well mixed
add the milk , sugar and salt
mix well
place one slice of bread at a time in the mixture until the egg mixture is absorbed
transfer bread slices to griddle or skillet , heating slowly until bottom is golden brown
turn and brown the other side
serve french toast hot with butter and syrup