formido/recipes-20k huggingface dataset:
basic 100  whole wheat bread
in mixing bowl , and in this order , combine water , oil , honey , lecithin , the initial 8 cups flour , vital wheat gluten , dough enhancer , yeast , and salt
mix until fully combined , and then let it sit for 10 minutes
after 10 minutes , it should have risen a little , so mix the mixture again and then add in the additional 6 cups flour and mix until the dough is not sticky and all the flour is mixed in well
now , knead the dough for 10 minutes , and the dough , at this point , should look smooth
divide the dough into 5-6 equal loaves
put in well greased pans and then let dough rise until fully risen
the way i can tell is by lightly pushing in on the dough , and if the dough does not come back out , or comes out very slowly , then it is ready
put bread into a cold oven , and turn on the oven to 350 degrees and bake for 35 minutes
when it comes out , you can put butter on the top of it
it is a great bread !
for the cinnamon rolls and pizza dough , you will place them in the oven which has been preheated
the dinner rolls can follow the other directions
the rolls , and cinnamon rolls take the full 35 minutes to cook , and the pizza cooks on 500 degrees for 10-15 minutes
the cinnamon rolls use up the amount of dough that would be used for 2 loaves of bread , and for the rolls it depends on the size that you make
for pizza -- use amount of dough used for one loaf and roll out into a circle
place on pizza sheet with corn meal on it
place pizza sauce and toppings on pizza crust , without cheese
place into 500 degree oven for 7-9 minutes
take out and spread cheese on pizza , and put it back into the oven for 3-6 minutes
take out of oven and let cool before cutting
basic adobo recipe
toast the chiles in the oven for 2 minutes or until fragrant being careful not to burn
place the toasted chiles in a sauce pan , cover with water and bring to a boil
boil on medium heat covered for 15 minutes
place the chiles in the blender reserving the water they were inches add in all the other ingredients and blend on high to make a fairly thick paste
add some of the reserved water if needed to thin the sauce out
marinate your choice of meat in this paste for 6-8 hours and then grill the meat or you can pour the paste and reserved water in a large stock pot with the meat
add additional water to cover the meat and slow cook it for 3-4 hours in the pot
basic aioli
mix the garlic in a food procesor
add the egg and process until well mixed
with the motor running , slowly pour in half of the olive oil
stop the machines and add the lemon juice
then , with the motor running , slowly pour in the rest of the olive oil and process until the mixture is thickened and the oil is emulsified
add salt and pepper to taste
refrigerate for at least 30 minutes , covered , and up to 12 hours before serving
this will allow the raw garlic flavor to mello
basic all purpose brine for meats  chicken  and turkey
makes 1 quart- make up additional amounts of brine if needed until meat is submerged
stir ingredients together in a saucepan and bring to a boil
continue stirring until sugar is dissolved
allow to cool
place meat or poultry in a food safe plastic bag inside another container for support and leakage control
pour cooled brine into bag , and squeeze out as much air as possible and seal with a twistie tie
refrigerate for 3-4 hours for 3 pounds meat , 5-6 hours for a nice roasting hen , or 12-24 hours for a turkey , 12 hours being for a small one and the longer time for those turkeys around 20+ pounds
discard brine before using and pat meat dry
if using poultry , you may want to add citrus fruit such as oranges or lemons , additional fresh herbs , or cloves of garlic into the cavity
prepare meat as desired- roast , bbq , etc
basic almond milk
1
in a high-speed blender blend the nuts and water for about 2 minutes until the nuts are completely blended
2
strain the mix through mul
basic almond pesto
pound the garlic and almonds in a large pestle and mortar with a little salt
add the basil leaves , a few at the time , pounding and grinding the leaves against the side of the bowl
stir in the grated cheese and mix well
beat in the olive oil and lemon juice , salt and freshly ground black pepper to taste
store in a screw top jar in the refrigerator until ready to serve
basic american barbecue rub
combine all ingredients in a mixing bowl and stir to mix
store the rub in an airtight jar away from heat or light
it will keep for at least 6 months
use 2 to 3 teaspoons per pound of meat
a 4-pound chicken will take 1 1 / 2 to 2 tablespoons
to make a spicier rub , substitute hot paprika for some or all of the sweet paprika
basic ancho chile puree
soak the dried chiles in hot water for about 1 hour
drain , then pull the stem ends off and discard
the seeds can be discarded or blended with the chiles , depending on how spicy you want the pure to be
blend the chiles in a food processor until smooth , adding a small amount of their soaking water if necessary
press the pure through a medium mesh strainer with a rubber spatula , leaving the leftover large pieces in the strainer
discard large pieces
this will give you more chile puree than is needed for most recipes
leftovers can be stored in the refrigerator for several weeks or the freezer for up to 3 months
freeze the puree in ice cube trays for easy measuring and future use
basic and easy creamy roasted red pepper soup
add butter to large saucepan and melt over medium heat
add onion and garlic and saute for about 4 minutes , just to get the aromas flowing
sprinkle mixture with black pepper
add roasted red pepper and cook for another couple of minutes
pour in the can of diced tomatoes with juice and raise heat
pour in cup of water and add bouillon cube
bring to a boil , stirring occasionally
once bouillon cube has dissolved add cream and stir , removing from heat
give the soup a quick taste to see if salt is needed
generally the bouillon cube is salty enough so you will probably not need it
transfer small amounts of the soup into a blender , trying to keep an even liquid to vegetable ratio
puree until there are little to no chunks left and pour into another saucepan
continue this until all the mixture is pureed , leaving you with a hearty , thick soup
if you want to freeze batches , do not add the cream
puree the soup as normal , omitting the cream and add cream at a later time when the soup is defrosted
i use heavy whipping cream because i love the rich taste
if you want to cut back perhaps use only 3 / 4 cup or use a lower cream altogether
i find the heavy cream gives the soup a nice texture
instead of using water and a bouillon cube you could always use store bought broth
basic and simple shrimp salad
peel and devein shrimp, cut in half, combine well with remaining ingredients, chill mixture for 1 hour, yum ! enjoy !
basic applesauce
cut apples in quarters, peel and core the apples, put apples in a bowl of cold water, cut apples into slices, put them in a saucepan with the water and a tiny pinch of salt, cover and simmer gently till apples are soft, add sugar, simmer well to melt sugar, cook down sauce
basic bchamel sauce with lots of flavour
in a saucepan combine milk , onion , peppercorns and laurel leaf
bring to a boil , then take off the heat and let steep for 20 minutes
strain milk through a sieve
if using this sauce in my pasta gratin recipe , keep the onion , if not discard onion with the laurel leaf and peppercorns
in a second saucepan melt the butter over medium heat
add the flour and whisk in using a wire whisk
let colour for 1 minute whisking continuously
slowly add the 1 / 3 of the milk whisking it in so that no lumps form
when sauce looks thickened , add another 1 / 3 of the milk
keep whisking and finally add the last third
bring to a boil and let simmer for 15 minutes
season with salt and pepper to taste and a good pinch of nutmeg
if you dont use the sauce right away , cover it so that the milk doesnt form a skin on top
basic bagel  for the bread machine
remove dough from the machine after the first knead- approximately 20- 30 minutes
place dough on floured surface
divide into 8 parts
form balls , gently press thumb through center of ball and slowly stretch into bagel shape
while bagels rise , bring 3 quarts water and 1 tbs sugar to a rapid boil in a large sauce pan
drop test dough
using slotted spoon , drop 2-3 bagels into rapidly boiling water
boil on each side for 1 1 / 2 minutes
remove and cool on rack 1 minute , brush with egg wash and sprinkle with sesame or poppy seeds , if desired
bake at 400f on a baking sheet sprinkled with cornmeal , until golden brown- approximately 15 minutes
bagel success hints: when forming bagels , set aside two 1 / 4" balls of dough
when bagels have doubled in size , drop the test dough into boiling water
dough should pop to the top right away
when this happens , it is time to boil the bagels
a quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash
to make bagel sticks , cut bagel before rising and lay out in a straight line
roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder
let sticks rise , boil , and bake as described in basic bagel process steps above
to make bagel chips , slice leftover bagels horizontally into thin slices
brush with butter or margarine on one side
lay on ungreased cookie sheet and bake at 325f for 12-15 minutes or until golden brown and crisp
basic bagels
mix 1 1 / 2 cups of the flour , sugar , salt , and yeast in a bowl
add water gradually and beat for 2 minutes at medium speed , scrapping bowl occasionally
add 1 / 2 cup of flour
beat at high speed for two minutes , scrapping bowl occasionally
stir in enough additional flour to make a soft dough
turn out onto lightly floured surface
knead for about 8 minutes or until smooth and elastic , adding additional flour as necessary
place in ungreased bowl
cover and let rise in warm place for 20 minutes
punch down dough
divide into 12 small balls
poke finger through the middle of the ball to the other end
make a round hole about 1 / 2 inch in diameter
place on a lightly greased baking sheet
cover and let rise in warm place for 20 minutes
preheat oven to 375 degrees
boil at least 2-inchs of water in a large shallow pan
lower heat and add a few bagels at a time
simmer bagels in water for 2 to 3 minutes turning once
remove from water and replace the bagels on the greased baking sheet
mix together egg white and a tablespoon of water
brush the egg white wash over each bagel
sprinkle poppy seeds or sesame seeds over the bagels
bake for 30 minutes
variations:
italian herb bagels: add 2 teaspoons of italian seasoning , and replace salt with onion salt
onion bagels: add 2 tablespoons of dehydrated minced onion , and replace salt with onion salt
basic baked fish  easy dressing
preheat oven to 475-500 degrees
blend the ingredients , except for the fish and baste the fish with the sauce
if the fish is an oily or "stornger" type of fish , season further with any commercial seafood seasoning
bake fish in a single layer in a shallow pan for 6-7 minutes for fish 1 / 2" thick or for 7-9 minutes for fish 3 / 4" thick
remove from oven as soon as the fish whiten inside and begins to flake when fork-tested
above all , do not overcook
basic baked mac and cheese
cook macaroni in salted water until done, drain, put into a med, bowl, preheat oven to 350 f, melt butter in a saucepan over medium heat, whisk in flour, whisk over medium heat 2 minutes, whisk in milk, cook over med, heat until thickened, remove from heat, whisk in spices, stir in yogurt and 1 1 / 2 cups of shredded cheese, pour over macaroni and mix together with a spoon, pour into a small buttered casserole dish, top with remaining 1 / 2 cup shredded cheese, bake for 30 minutes, 4 dinner servings or 6 side dish servings
basic baked potato with bacon  sour cream   chive topping
if baking in the oven preheat to 400f
scrub the potatoes well with a vegetable brush and water , then dry
poke potatoes with a fork several times so they won't explode , and , if desired , dust with salt while still wet
bake directly on oven rack until tender or wrap in tin foil and bake in campfire or on the grill for 45 minutes , turning once
in a small bowl , combine chives , bacon bits and sour cream
mix well
let potatoes cool for several minutes , open , spread with butter and sprinkle with salt and pepper and serve with sour cream topping
basic baked tofu
preheat oven to 375 degrees f
put oil onto a paper towel and wipe down a cookie sheet with rims with the oiled cloth
this should be just enough to coat the pan to prevent the tofu from sticking
drain the tofu , then wrap and press gently with paper towels or a cloth towel to get out the excess liquid
do not press too hard
cut the blocks of tofu into 1 / 2 inch squares
i usually cut 4 rows across and 4 down , then i take each piece and cut horizontally - almost like butterflying the cube , but slicing all the way through
place on cookie sheet close together but not touching
bake for 30 to 35 minutes , turning pieces over halfway through cooking time
basic baking mix
in a food processor or large mixing bowl combine all the dry ingredients
pulse to mix the ingredients or turn your mixer on low to mix well , 1 t at a time add the shortening-mixing well after each addition
this will keep for 6 weeks in your fridge , 4 weeks on the shelf
to make a pourable crust combine 2 / 3 cups baking mix with 2 eggs and 1 cup of milk
mix well
for biscuits , muffins or pancakes follow the directions in recipe#16813
basic baking powder biscuits  modified for stand mixers
preheat oven to 425 f
place flour , baking powder , sugar and salt into mixer bowl with flat beater
on speed 1 , stir dry ingredients for a little under a minute to evenly distribute
cut cold butter into cubes and add to mixer bowl with the dry ingredients
turn to stir speed and mix about 1 minute , or until mixture resembles small crumbs a little smaller than peas
stop and scrape bowl
add milk
turn to stir speed and mix until dough starts to cling to beater
usually less than 30 seconds
avoid overbeating
turn dough onto lightly floured surface and gently pat the dough to 1 / 2-inch to 1 inch thickness
cut with floured 2-inch biscuit cutter or floured glass
place on greased baking sheet and brush with melted butter , if desired
bake at 425 f for 12 to 15 minutes , until golden
serve immediately
basic balsamic vinaigrette
mix all the ingredients together , mix well, this will keep well in the fridge for at least a week
basic banana cake
place the egg , banana , sugar , butter , and vanilla essence and salt in the liquidizer and blend on speed 3 to a smooth consistency
sieve the flour and bicarbonate of soda into the bowl and pour the liquidized mixture over
beat on high speed just long enough to combine thoroughly
bake in a greased 7 inch square tin for 40 mins at 375f
basic barbecue rub
blend all the ingredients together and store in a small container
ue when ready to barbecue
variations :
mustard and thyme:
add 4 tbsp compliments honey & garlic mustard , and 2 tbsp of fresh thyme leaves
it is good for fish , poultry , meats , potatoes , and vegetables
mediterranean:
add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic
good for grilling vegetables , meat and seafood
coffee and cocoa:
add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix
it's good with beef , pork , game and poultry
maple:
add 1 tbsp brown sugar , with 2 tbsp organic 100% maple syrup
good with pork , salmon , poultry , apples , pears , and squash
basic barbecue sauce
in a saucepan , heat oil and cook onion until tender
stir in garlic and cook for about 1 minute
stir in remaining ingredients
reduce heat to a slow simmer and cook until reduced by half or desired thickness , stirring occasionally
season with salt and black pepper if desired
basic basque beans
wash and pick over beans to discard any stone or other debris
after preliminary preparation , add fresh cold water to about 2 inches above beans
add soup bones or ham hocks
bring to a boil and skim off the foam that forms
after beans have simmered covered for about 45 minutes , and are beginning to soften , add the rest of the ingredients
continue cooking for about 45 minutes , or until beans are very tender
adjust seasoning to taste
basic batter waffles
mix all dry ingredients together using a large whisk, mix the wet ingredients together, gently combine but don't overmix, cook as your waffle maker directs, sprinkle with powdered sugar, cover with toasted nuts , bananas , and real maple syrup, pour on log cabin and michele's maple cream syrup for my husband !
basic bavarian
in a bowl dissolve gelatin in boiling water, add the cold water to the dissolved gelatin and stir, chill, add 1 1 / 2 cup of the cool whip and mix till creamy, pour into a 4 cup bowl or individual molds, chill 4 more hours, unmold and garnish with remaining cool whip and garnish with fresh sliced fruit
basic bbq rub
combine all ingredients in a small bowl until well blended, place in a sealed container until ready to use
basic bbq sauce
combine all ingredients and simmer for 15 minutes, serve on the side with smoked meat, store refrigerated
basic bean enchiladas
heat oven to 180c
put enchilladas in microwave for 1 minute to seperate
in a large bowl , mix together refried beans , kidney beans , mexican beans , diced capsicum
and anything else you are adding
foil a baking tray and lay out the enchilladas on it
spoon enough of the mixture in to make a roll 1 inch in diameter
roll enchillada around and put seam down on tray
lay all enchilladas together on tray and pour over sauce and top with grated cheese
bake 10 minutes or until cheese is melted
i've specifed a serve as 2 , which does me , but 3 may be needed for larger appetities
basic bechamel  white sauce
in a saucepan over medium heat , melt the butter
stir in the flour and cook , stirring , until blended , 1 minute
add the paprika and / or nutmeg and add the bay leaf
gradually add the warm milk , whisking constantly
reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened , 4 to 5 minutes
season with salt and white pepper
increase the heat to medium and simmer to blend the flavors , 2 minutes
discard the bay leaf before using
now you can use your sauce any way you like
like i said before , my personal favorite use is for making recipe #514039 , but i also like eating this bechamel , as is , on veggies or making a cheese sauce
enjoy !
(i highly recommend this if you plan to make a cheese sauce with this
if a lighter cheese sauce is desired , substitute chicken stock for part of the milk , or use a lesser amount of the flour & butter ratio
basic bechamel  white  sauce with variations including au gratin
melt butter in a saucepan over medium heat
stir in flour and cook over medium , stirring constantly , until mixture is smooth and bubbly , about 1 to 2 minutes
also , constant stirring will help prevent the sauce from scorching on the bottom
if sauce turns lumpy , whisk vigorously with a wire whip or strain through a wire sieve before serving
stir in milk or other liquid
heat to boiling , stirring constantly
boil and stir 1 minute
season to taste with salt and pepper
option: reduce milk by the same amount you add white wine , sherry or brandy will create a lovely flavor
cheese sauce - once sauce is made , remove from heat and stir in 1 / 2 to 1 cup sharp cheddar cheese , stirring until melted
to au gratin anything use this sauce mixed with potatoes , veggies , meats or whatever and heat through
top with seasoned bread crumbs and more cheese finishing in the broiler
curry sauce - stir in 1 / 2 teaspoon curry powder with the flour
dill sauce - stir in 1 teaspoon chopped fresh , or 1 / 2 teaspoon dried dill weed and a dash of ground nutmeg with the flour
mornay sauce
add 1 / 2 cup grated cheese to 1 cup of hot sauce
stir over low heat until cheese is melted
season with a little mustard or worcestershire sauce to taste
veloute sauce
substitute chicken , beef , fish , or vegetable broth for the milk
herb sauce
add 1 teaspoon of freshly chopped herbs or 1 / 2 teaspoon dried herbs to 1 cup of hot sauce
cook for a minute or two longer to get more flavor from the herbs
cream sauce
add 2 or 3 tablespoons of heavy cream to the finished sauce
for an onion flavor , add an onion slice to the milk when heating
remove onion slice before adding milk to flour and butter mixture
mustard sauce
combine 1 teaspoon dry mustard to flour used in sauce
this sauce is especially good with fish and chicken
basic beef jerky
trim most of the fat from the meat and cut into 1 / 8"-1 / 4" thick slices
combine all the ingredients except the meat in a large bowl
stir until the seasonings dissolve
add the meat and mix until thoroughly coated
let stand for at least 1 hour or cover and refrigerate for several hours
shake off excess liquid and put the slices in the dehydrator
dehydrate for 12 hours or until desired doneness at the highest temperature setting
basic beef stew
in large dutch oven heat oil over medium heat, add meat, brown well, add onion and garlic, saute until transparent, add 4 cups water and tomato sauce, add bay leaves , thyme , salt and pepper, bring to a boil, cover , reduce heat and simmer 45 minutes, add carrots , potatoes and peas, cover and cook 30 minutes on medium low or until vegetables are tender, add corn starch slurry if sauce is too watery, bring stew to a boil , stirring constantly, boil 1 minute, add maggi seasoning and serve with crusty rolls, however , please check your pressure cooker instruction booklet for proper times, each pressure cooker is different, mine reduces time by 1 / 3, some others reduce cooking time by 2 / 3
basic beef stew  very hearty
in a small dish , dissolve beef bouillon in warm water
in a plastic zipper bag , mix together flour , salts , pepper , and paprika
add meat and shake to coat meat
spray slow-cooker with non-stick cooking spray and add contents of bag
add worcestershire sauce and place bay leaves on top
slowly pour beef broth over beef mixture and add onion , potatoes , carrots , and celery
cover and cook on low setting for 10-12 hours or on high setting for 4-6 hours
stir to combine ingredients before serving
basic beef stock
preheat the oven to 375 degrees fahrenheit
arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan
roast , uncovered , for 45 minutes or until nicely browned
transfer the shanks and ribs to a stockpot
pour off all the fat from the roasting pan
add 2 cups of the water to the pan and swirl it around , scraping any browned bits of meat or juices
add to the stockpot along with the remaining water
bring the water to a boil , uncovered , over high heat , skimming off any scum
add the onions , carrots , tomato , garlic cloves , bay leaves , parsley , thyme , and salt
partially cover and simmer for 3 hours , occasionally skimming off the scum
remove the short ribs and save to use on another day
continue simmering the stock , partially covered , 1 hour longer
pour all through a large colander or sieve set over a very large heatproof bowl
save the shank meat for soup or another use
discard the other solids
let the stock cool
cover with plastic wrap and refrigerate overnight
in the morning , discard the fat that has solidified on top
ladle stock into ice cube trays
freeze
place in freezer bags for future use
basic beer batter
combine all dry ingredients, add liquid ingredients and mix well, allow batter to chill in refrigerator for a least 1 hour before using, dip food in batter and place into hot oil