formido/recipes-20k huggingface dataset:
basic white sauce
melt the flour and butter with a balloon whisk and cook gently for about a minute or two to cook the flour
it will turn into a sort of ball
add the milk and keep whisking , turn the heat up slightly and keep going with the whisk until bubbles come , then stop or the bottom of the saucepan will burn
you can now take it off the heat and add whatever , cheese / mushrooms / use for lasagne etc etc
for large quantities just mul
basic white sauce    salsa di besciamella
in a large saucepan , melt the butter over med-low heat
do not let the butter brown
whisk in the flour , and cook it until a uniform paste is formed , and no streaks of flour remain
slowly whisk in the milk in a steady stream
cook about 10 minutes , stirring slowly until the sauce coats the back of a wooden spoon
season with salt and pepper
basic white sauce bechamel sauce
melt butter in saucepan over low heat until it bubbles up, blend in flour, this is the roux, in another pan , warm the milk, infuse with flavours , if desired, strain milk into the roux , combine and bring to boil, reduce heat and simmer for about 10-15 minutes, adjust taste by adding salt and pepper, strain
basic whole wheat bread
proof yeast in half a cup of the water , with about a teaspoon of flour- let it sit , covered , until it becomes bubbly& active
combine the rest of the water with the yeast / water in a large bowl , and gradually add about half of the flour
stir the mixture about 100 times in the same direction , until it is well-mixed and strands are beginning to form
stir in the salt and oil
add the remaining flour half a cup at a time , stirring well , until it is too stiff to stir with a spoon
turn out onto a lightly floured board and knead for about 20 minutes , adding flour as nescessary to keep the dough from sticking to the board
the dough should be springy and nice to work with
when it has been sufficiently kneaded , cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly
after it has rested , knead the dough a few more times and place it in the bowl , covered with the damp cloth , a plastic bag , and maybe a plate
let the dough rise until it springs back when you stick your finger in it , and it is about twice the size as it was before (this takes about 2 hours
longer or shorter depending on the room temperature- i prefer a longer rise , because it allows the flavour to develop more
but sometimes you just don't have time for that sort of thing)
deflate the dough by punching or kneading it a few times , and let it rise again- this time , it should take about half the amount of time as it did before
when the dough has risen twice , deflate it again and cover it with the damp cloth again for about 10 minutes , then divide it into and shape it into loaves , buns , etc
let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven
slash the top of the bread if you want , so that it doesn't bust open in the oven
bake at 400 for 20 minutes , and then turn the oven down to 350 and bake for 20-30 minutes longer , until the loaf is a lovely brown and sounds hollow when you thump it on the bottom
try to let the loaf cool before you tear into it
basic whole wheat french crepes
in a small bowl , beat the eggs , milk , melted butter , and salt until well combined-about 20 seconds
sift the flour into a medium size bowl or a 2 quart measuring cup , then add the liquid mixture , beating until well combined-about 1 minute
or blend the eggs , milk , butter , and salt in an electric blender or food processor for 15 seconds
sprinkle in the flour and blend until smooth-about 30 seconds
cover loosely with plastic wrap
let stand for at least 1 hour refrigerated or at room temperature
will keep , refrigerated , for up to 4 hours
brush butter on the bottom of a crepe pan or heavy 7-inch skillet
set over moderate heat for about 30 seconds or until a drop of batter sizzles
stir the batter well , pour 2 tablespoonfuls into the skillet , and quickly
cook until the crepe edges are golden brown-about 1 minute
slide a spatula under the crepe , flip it over , and cook for about 30 seconds
transfer to a warm plate
repeat with the remaining batter , rebuttering the skillet when necessary
at this point the crepes can be cooled to room temperature , separated by sheets of wax paper , and stored
refrigerate , wrapped tightly with plastic wrap , for up to 24 hours
freeze , wrapped with aluminum foil and labeled , for up to 1 month at 0f
serve with your own favorite crepe filling or try walnut crepes with mocha sauce or cinnamon crepes with caramel sauce and pecans
enjoy !
basic whole wheat pasta dough
put it into a mixer with bread hooks or a food processor , and knead until really smooth
i suppose you could also do this by hand , but i haven't tried it !
we've also substituted 1 / 4 of the flour with kamut , buckwheat etc
to add extra flavor , and the recipe suggested that chopped spinach , herbs , or tomato paste could be added
from astels@fsd
cpsc
ucalgary
ca
posted to mm-recipes digest v4 #169 by nancy miller <millern@redwood
cc
andrews
edu> on jul 1 , 1997
basic whole wheat sweet dough
add first 6 ingredients in the order listed , to bread machine and process on dough setting
ater bread machine beeps that it's done , remove from bread pan onto lightly floured board , using from reserved 1 / 4 cup flour to dust the board as needed to keep from sticking
divide dough in half , and continue with your favorite sweet bread , roll or cinnamon rolls recipe
repeat with second half of dough
basic yeast dough
dissolve yeast in warm water in a large mixing bowl
let stand 5 minutes
add sugar , shortening , egg , salt , and half of flour
beat at low speed with an electric mixer until smooth
gradually stir in enough remaining flour to make a soft dough
place dough in a well greased bowl , turning to grease top
cover and let rise in a warm place , free of drafts , 1 hour or until doubled in bulk , or cover and refrigerate up to 5 days
punch dough down , turn out onto a lightly floured surface , and knead 4 or 5 times
shape and bake as desired
basic yellow cake
preheat oven to 350 degrees f
grease and flour bundt cake pan
cream butter , sugar , eggs and vanilla extract until well combined
sift flour , baking powder and salt
add to butter mixture alternately w / whipping cream
beat until smoothe after each addition
bake in prepared baking dish 40 minutes or until a fork or tooth pick tests clean
cool in pan , on wire rack for ten minutes
remove from pan and cool completely on cooling rack
basic zucchini slice
combine ingredients and season with pepper
pour into a well greased 28cm x 18cm baking dish
bake in a moderate oven for 40 minutes
squeezing out the excess juice from the zucchini helps produce a more robust , solid end product that can be sliced very finely
basic  light   easy whole wheat bread
put the ingredients in your abm in the order your manufacturer recommends
dont use the rapid rise cycle on your machine as a longer , slower rise helps develop the flavor
i use this for rolls or for loaves
enjoy
basically bittersweet mocha cake
pre-heat oven to 350 degrees
mix all dry ingredients together
add wet ingredients , coffee last , mixing well
do not over-mix !
bake in pan of choice for 35-40 minutes
you may substitute white flour for whole wheat flour for a lighter , less healthy version
basically the best bruschetta ever
combine all ingredients above and refrigerate for several hours , check for taste and season accordingly
serve on garlic bread with some parm cheese or bake on the bread with a little feta or assagio cheese for a change of pace
enjoy
basil  green beans
place the green beans in a saucepan and cover with water, bring to a boil, cook , uncovered , for 8-10 minutes or until tender-crisp, drain, place the beans in a serving dish, add the basil , butter , salt , and pepper, toss until the butter is melted and beans are evenly coated, serve immediately
basil   tomato salad
slice the tomatoes horizontally
arrange on a serving platter
drizzle with the oil , scatter the basil leaves over and season with the salt and pepper
enjoy
basil   walnut cheese spread
set out cream cheese until softened, heat oven to 350 degrees f, place walnuts in a shallow baking dish, bake for 5-8 minutes or until nuts are browned, combine the rest of the ingredients in a small bowl, add and stir in the walnuts, cover and chill for a couple of hours to blend flavors
basil   zucc soup
heat the butter and oil in a medium saucepan , add the onion and garlic , sir over a medium heat for about 2 minutes or until the onion is soft
stir in all the other ingredients-except the basil- bring to the boil , reduce to a simmer and cook uncovered for about 20 minutes or until the zucchini is tender
stir in the basil
blend or process the mixture until smooth
return to the pan and reheat
serve topped with sour cream , paprika , and extra basil leaves if you wish
basil   cheese tortilla wedges
preheat oven to 400f, place 1 tortilla on baking sheet, spread with cream cheese, top with mozzarella cheese , basil leaves and second tortilla, brush or drizzle with dressing, sprinkle with parmesan cheese, bake 8 minutes or until golden brown, cut into eight wedges to serve
basil   feta stuffed chicken breast
in a small bowl , combine feta , cream cheese , tomatos and basil , season with salt , pepper and paprika
be sure chicken breasts are even thickness , spread cheese mixture along rough side of chicken breast and roll breasts , secure with toothpick
coat outside of chicken breast with olive oil and again season with salt , pepper and paprika
heat oil in a nonstick skillet , add chicken cook until brown on all sides , then add 1 cup chicken broth and simmer until chicken is cooked through , and juices run clear
remove chicken and keep warm
in the same skillet , add 1 cup chicken broth and bring to a boil , add spinach and cook until just limp
to serve , divide the spinach among 4 plates and add chicken breasts to top ,
add a bit of zest with fresh lemon juice on top of plates
basil   garlic pizza dough  abm
add all ingredients into breadmaker in the order suggested by your breadmachine manufacturer
process on dough setting
sprinkle cornmeal on pizza pan
turn dough out onto floured board , and knead in any flour necessary to make the dough easy to handle
roll out dough and place on pizza pan
top as you prefer , and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden , and cheese bubbly
basil   garlic pork burgers
combine all ingredients except oil and shape into four patties
heat oil in a large skillet
brown patties over medium heat until you get a nice crust on each side , then lower heat and continue cooking until patties are cooked through , 10 to 15 minutes
basil   mint orzo salad
pour the broth into a saucepan and bring to a boil over high heat
stir in the orzo
cover partially and cook until the orzo is tender but still firm to the bite , stirring frequently , about 7 minutes
drain the orzo and transfer to a large wide bowl
set aside to cool completely
meanwhile , mix the vinegar , lemon juice , honey , salt , pepper and oil in a blender
pour over pasta and mix well
add tomatoes , onion , basil and mint
stir well
season the salad , to taste , with salt and pepper , and serve at room temperature
basil   parmesan scones
in a large bowl , mix together the flours , baking powder , cheese , salt and basil
add the pieces of butter , working them into the flour , as you would with pie crust , till the mixture forms even crumbs
beat together 1 whole egg , 1 egg yolk , and the buttermilk or yogurt
stir gently into dry mixture till the whole thing clings together
turn dough onto a well-floured surface and pat into a 1 / 2-inch-thick rectangle
using a bowl scraper , baker's bench knife , regular knife or rolling pizza wheel , cut rectangle into squares
cut each square in half diagonally , so you have triangular scones
make them as large or small as you wish
transfer scones to lightly greased or parchment-lined baking sheet
whisk reserved egg white vigorously , till it becomes somewhat liquid
brush each scone with egg white , and sprinkle with some additional parmesan
bake scones in a preheated 450f oven for 10 minutes , or until light golden brown
remove from oven and cool on a wire rack
makes about 20 small , or fewer large ones
basil   red capsicum pugliese
mix together the 1
5 kg flour , yeast , salt and sugar
add the basil , roasted capsicum , lukewarm water and oil
mix well and then knead to form a softish dough , adding a little more water if needed
then knead the dough on a lightly floured workbench
place the dough in an oiled bowl , cover with plastic wrap and set aside in a warm spot to rise for about 2 hours or until it has doubled in size
turn the dough out onto a floured workbench and divide it in half
form the into loaves and place them on a lightly oiled oven tray
brush them with water and set them aside for about another hour , or until they have increased in size by about 50%
preheat the oven to 200c
then brush the loaves with water , sprinkle with a little flour and cook in the oven for about 45 mins
basil   sun dried tomato dip dressing
stir sour cream with basil and sun-dried tomatoes, serve over greens or with vegetables for dipping, stir before serving , as colour from tomatoes may darken sour cream, dressing will keep well , covered and refrigerted , for up to 3 days
basil   walnut dip
combine all ingredients except the walnuts in a food processor and process until smooth
stir in walnuts
serve with raw vegetables for dipping
any left overs are great in a sandwich the next day
basil aioli
to coddle the eggs , place whole egg into simmering water for 1 minute then remove and chill under cold running water
this is to make sure you have no salmonella in your yolk
you could use pasturized eggs , i suppose
place the garlic , egg yolks and dijon into a stainless steel bowl and whisk together
whisk in the lemon juice
in a slow stream , add in the olive oil , whisking constantly until it is fully incorporated
this will thicken as it is whisked , so add a bit of water along the way if it gets too thick
season with salt
stir in the basil
basil and balsamic green bean salad
blanch the green beans in salted boiling water for one or two minutes
strain then plunge into an ice bath
strain again , and spread them on a towel to dry while you prep the other ingredients
combine all ingredients through the basil , reserving 1 / 4 cup toasted pine nuts
whisk vinegar , oil , garlic , dijon mustard and sugar until emulsified
toss with green bean mix
let the salad marinate for up to an hour , top with the remaining pine nuts
you can serve it immediately , but the longer it marinates , the better it will taste
it was even more delicious for lunch the next day
basil and cheese torta
with electric mixer , beat cream cheese and butter until smooth , scraping sides of bowl as needed
set aside
prepare pesto: in a blender or food processor , whirl to a paste the basil , parmesan or romano cheese , and olive oil
stir in pine nuts
set aside
cut cheesecloth squares about 10-12" square to line custard cups
if you use the really loose weave stuff , you'll need two pieces per custard cup
moisten the cheesecloth with water , wring dry and lay two sheets out flat on top of each other
smoothly line your custard cups with the cheesecloth
with your fingers or a flexible rubber spatula , spread a thin layer of the cheese mixture in a lined custard cup
cover with 1 / 4- / 12 inch pesto
put another layer of cheese
if you can , do another layer of pesto and cheese , so you end up with 3 cheese layers and 2 pesto layers
two layers of cheese and one of pesto works if that's the way it comes out
fold the ends of the cheesecloth neatly over the top of the torta and press down lightly with fingers
repeat with remaining cheese and pesto
i get 5 large custard cups or 6 small cups plus one large cup from this quantity of ingredients
chill until tortas are firm when pressed
remove from custard cups by gently pulling on the cheesecloth around the edges
remove the cheesecloth and wrap the torta tightly in two layers of saran wrap
seal in sandwich size ziplock freezer bags and place in freezer
to serve: remove from freezer and thaw
bring to near room temp and srve with sliced baguettes and crisp raw vegetables
variation: for a large party , do one massive torta in a charlotte mold , loaf pan or a clean clay flowerpot
you'll end up with 7-8 layers of each filling in this one
i wouldn't freeze this size , but it will keep in the frig for up to 5 days
basil and chilli stir fry paste
combine garlic and ginger
wash basil , shake off excess water and pluck leaves from the stalks
remove seeds from chillies and chop roughly
leave seeds in for a hotter paste
mix all ingredients together to make a smooth paste
add lemon juice and mix through
decant and refrigerate
makes about 250g
for a more authtentic touch add 1 teaspoon brown sugar and a dash of oyster and fish sauce just before serving
basil and corn salad
combine all ingredients except oil , vinegar and salt in a bowl, combine oil , vinegar and salt in a separate bowl, pour over salad and mix
basil and dried tomato pesto
place basil leaves , tomatos , pine nuts , roughly chopped parmesan or pecorino , garlic and 250 ml olive oil in a food processor
process until everything is very finely processed
try if it's enough garlic
if not , add more to taste
add more olive oil , until you get a very smooth paste
store in airtight glass container or jar in the fridge
you can freeze it , too , but i already stored it up to three months in the fridge
basil and feta cheese spread
process basil and and chives in food processor until fine
add feta and garlic until well mixed
add enough olive oil to make spreadable
spread on bread , crostini , or little pizzas , dollop on pasta , or add to soups or vegetables
basil and feta spread
process basil leaves , chives and onions in food processor until fine, add feta and garlic and process until well mixed, slowly add enough olive oil to make spreadable
basil and garlic mayo
blend first three ingredients in food processor until basil is finely chopped, add mayonnaise, enjoy on your favorite sandwich !
basil and garlic roasted scallops
place cleaned scallops in greased baking dish, top with salt and pepper to taste, soften butter and combine with next five items, top scallops with generous amount of butter, prepare saffron rice pilaf and hold, place scallops in oven, cook approximately 5 to 8 minutes, saute green beans in olive oil until done, add 1 tablespoon herb butter, saute until melted and adjust flavor with salt and pepper, garnish with fresh basil leaves and chopped parsley
basil and lime granita
in a pan , dissolve the sugar in the water
bring it to a boil and simmer for a couple of minutes
remove from the heat , and add the basil leaves
mix and leave to cool
when it is cold , remove the basil leaves and discard them
add the lime juice , including any fleshy bits , and mix
pour into a large freezer proof container , and put into the freezer
every 15 minutes , for 2 hours , take out of the freezer and mix it up
then every half an hour until the granita appears grainy and the crystals have been broken down
it should resemble snow or coarse sand
enjoy !
basil and roasted garlic pesto
preheat oven to 350 degrees f
cut top 1 / 3 off of garlic head
peel away paper skin to thin layer or 2 surrounding the cloves
place in small ovenproof dish
drizzle top with 2 teaspoons of olive oil
cover with foil and bake in preheated oven for 70 minutes
allow to cool
squeeze garlic out of the paper skin into a small bowl
set aside
place half the basil in a blender
add 1 / 2 the extra virgin olive oil , garlic , parsley , pine nuts , salt , pepper , and the remaining basil , the other half of the oil , and pulse until blended
remove mixture to a bowl
add the parmesan and juice from lemon wedge and mix well
adjust salt and pepper to taste
basil and sage bread
sprinkle yeast over 1 cup water in large bowl , stir to dissove
let stand for 5 minutes
mix rye and white flour together to equal 6 cups flour
mix 1 1 / 2 cups flour in with yeast / water , stir well
sprinkle 1 / 2 cup flour over dough
cover with plastic wrap or damp towel and let rise in warm area until doubled
heat oil in skillet over low heat
add basil and sage , stir about 1 minute
remove from heat and cool
blend 1 cup of flour , oil mixture , 1 / 2 cup water , salt and pepper into dough using a dough hook or by hand
slowly add remainlng 1 / 2 cup water
stir in remaining 2 1 / 2 cups flour , 1 / 2 cup at a time until dough is smooth and elastic , adding more flour if dough is still sticky
grease large bowl
add dough , turning to coat all sides of dough
cover bowl and let rise until doubled
grease two baking sheets
punch dough down
divide dough in half
form each piece of dough into a 14-inch long loaf
place on baking sheets , seam side down
let rise in warm area until almost double
preheat oven to 400-degrees f
slash tops of loaves with knife
bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown
basil and wine infused smoked chicken
soak wood chips in water for 1 hour
prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan
heat to medium
mix together salt , sugar , paprika and pepper
set aside
remove neck and giblets from chicken
discard
rinse chicken inside and out , and pat dry with paper towels
rub chicken lightly with oil
loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat
season chicken with spice rub
under the skin , and inside and out
insert basil leaves under the skin
drain wood chips and place half on the hot coals
brush grate with oil
fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface
hold chicken upright , with body cavity facing down , and insert beer can into cavity
place chicken in the middle of the grate with its legs spread out , forming a tripod to support the chicken
cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180f and the juices run clear
add remaining wood chips after an hour and hot charcoal as required
remove from grill and let rest for 10 minutes before carving
carefully remove can from chicken and discard
carve and serve with your favorite sauce and sides
basil and zucchini soup
heat the oil in a large saucepan and lightly cook the onion and garlic untilgolden
add the water , stock , zucchini and basil
bring to the boil , lower heat and simmer for about 10 minutes or until vegetables are soft
process in a food processor until smooth return to pan , add the milk
and heat do not boil
basil artichoke chicken
season chicken with salt , pepper , paprika , and cayenne
in large non stick skillet , brown chicken in 1-2 tbsp olive oil over med-high heat until golden on both sides
time will vary between breasts and thighs
may need to do in 2 batches
remove golden chicken pieces and place in crock pot
add vinegar , garlic , and leeks to skillet and cook 1 minute
stir in artichoke and wine
cook 1 minute
pour all ingredients in skillet over chicken in your crock pot
cover and cook 4-5 hours on low
stir in parsley , basil , and tomatoes and continue cooking an additional hour
serve hot
basil artichoke fettuccini
in large skillet heat oil over med-high heat, add artichokes and bell pepper , saute 3 minutes, add onion , garlic , tomato , and basil saute 2 minutes, add sherry and bring to boil, let boil 2 minutes, add spinach and parmesan , mix until heated through and spinach begins to wilt, add chicken broth , bring to boil , cover and simmer 2 minutes, serve over fettuccini