formido/recipes-20k huggingface dataset:
a salad for all seasons
heat oven to 350 deg f / 180 deg celsius
whisk the olive oil , balsamic vinegar and sugar in a bowl
peel the onions , then cut lengthwise into generous slivers
it does not matter if the wedges fall apart , just don't cut them too thin
put in an ovenproof dish
using a teaspoon , drip the oil-vinegar-sugar mixture over the sliced red onions , and sprinkle with the salt
bake in the preheated oven for 45 minutes: the onions should be softened but not shrivelled , lightly roasted and still juicy
in the meantime , boil the eggs , not more than 10 minutes
when the onions and eggs are done , let cool to room temperature
leave onions in their oven dish while they cool
to put together: tear up the lettuce to make a thick bed
chop the tomatoes neatly into smallish cubes , and put on top of the lettuce
peel the eggs , cut in half , chop roughly into bite-sized pieces , and scatter over the salad
drain and dry the feta if in brine , and crumble over the salad
chop the olives and add
arrange the roast onions on top , using all the bits
if there is any liquid left in the oven dish , scrape over the salad -- it's full of flavour
it's best that each person sprinkle vinaigrette dressing over when the salad is served , unless you want to toss it with the dressing yourself and mix all the ingredients
also serve with flaky salt for those who want it
a salad of arugula  rocket   cherry tomatoes and sesame seed
put the arugula and cherry tomato halves into a large bowl, keep in refrigerator until ready to serve, whisk all the dressing ingredients until emulsified and dress the salad, toss well to coat and distribute amongst 4 salad plates, sprinkle sesame seeds over top
a salad of seared scallops  mango salsa and tortilla strips
for the scallops: combine ancho , cumin , salt and pepper in a medium shallow bowl
heat oil in a large saut pan until smoking
dredge 1 side of each scallop in the spice mixture
place the scallops in the heated pan , chile side down and cook for 20 seconds
reduce the heat low , turn the scallops and cook for 2 to 3 minutes more
remove from pan and reserve
for the tortilla strips: heat oil to 375 degrees f
fry the tortilla strips in batches
remove to a plate lined with paper towels and season with salt
for the vinaigrette: combine juices , basil and onion in a blender and blend until smooth
with the motor running , slowly add the olive oil until emulsified
season with salt and pepper to taste
for the salsa: mix all ingredients into a small bowl
assembly: place mixed greens in a large bowl , drizzle with a few tablespoons of the vinaigrette and season with salt and pepper , to taste
place the greens on a large platter
arrange the scallops around the platter
mound the mango salsa and then the fried tortillas in the center of the plate
drizzle everything with more of the vinaigrette and serve
a sauce for a dull food
melt the butter in a saucepan over medium heat
add the flour and stir 1-2 minutes to make a roux
add the salt , pepper , sugar and chopped egg , mixing well
gradually add the milk and stir until mixture thickens , about 5 minutes
stir in lemon juice and serve
this sauce can be used to give an attractive flavour and appearance to foods such as fish , old vegetables , and so on
a secret ingredient to southern style  sweet tea
on your stove top bring water to boil , with the tea bags, once it reaches a boil , remove from heat & let stand to brew for a few minutes, remove bags, add sugar ,, return to heat until sugar is completely dissolved, add ice , put into container , pour ,, enjoy !
a side of black beans and corn
heat oil in pan on medium heat
add onions , cumin powder , cooking til onions are soft
add beans , corn , taco seasoning
stir , lower heat to medium-low and cook til warm , mixed , stirring constantly so beans don't stick
add hot sauce , stir and heat for another minute
a simple baked macaroni and cheese
bring a large pot of water to a boil
salt water add pasta and cook for 8 to 10 minutes or until al dente
preheat oven to 350f
while pasta is cooking begin to make your roux
over low heat begin to melt butter
once butter is melted add flour
whisk constantly to avoid burning
if rue burns throw it out and start again
you want your rue to be almost a copper brown color
it should take a little over 5 minutes
once you get your rue to the color you want add the milk while continuing to whisk constantly
salt and pepper your sauce to your liking
when the mixture begins to boil you will notice your sauce will start to thicken
once it is at the thickness you desire remove from heat immediately and add cheese , reserving about a 1 / 4 of a cup of cheddar
drain macaroni and return to cooking pot
combine cheese sauce with your macaroni
pour macaroni and cheese into a 2 quart baking dish
sprinkle bread crumbs and remaining cheese over top and bake for 35 minutes until a nice crust forms on the top
a simple braided bread
thaw frozen bread until it can be cut in half with a sharp knife , but has not started to rise
take the halves and roll them out to about 16 inches in length and about 1 inch in diameter
the length and width are not that important , but they should all be the same length and width
braid 3 of the halves together to make 2 loaves
tuck the ends under so they will stay together and not burn
place the loaves on a baking sheet that has been sprayed with non-stick spray and coated with corn meal
the corn meal is not necessary but addes that homemade look
brush the egg wash on the bread and sprinkle with the poppy or sesame seeds
let rise until double in size
preheat oven to 375 degrees
place loaves in the center of the oven and bake for 25-30 minutes or until the bread tapped sounds hollow
option--at the end of 15 minutes turn the bread around
this insures even browning
remove the bread from the baking sheet and cool on a wire rack
a simple cherry tomato and mozzarella salad
mix all ingredients together in a bowl, this will keep in the refrigerator for about two days
a simple chicken satay
in a food processor , blend all ingredients , except chicken , until smooth
marinate chicken pieces in the mixture for at least 2 hours-- i usually cover and leave in the fridge overnight
uncover and bake at 350f for 30 to 45 minutes , basting every now and then
serves 4
a simple dahl recipe
place all ingredients except garam masala into a saucepan , bring to the boil , cover and simmer for 20 minutes
stir in garam masala , cover and leave for 2-3 minutes for flavours to blend
a simple greek  salad
slice the tomatoes , onion and cucumber
combine
sprinkle over the 1 tablespoon of oregano and pour over the olive oil
add the capers
toss the salad lightly
just prior to serving sprinkle cubed feta cheese and olives over the top of the salad
sprinkle with some extra dried oregano and sea salt if desired
you can drizzle over some extra olive oil if desired
a simple harissa
cut the tomatoes in half and gently wring out the seeds and liquid over the sink
grate each tomato half on the coarse side of a grater into a bowl by holding the cut side of the tomato half against the grater and grating the flesh just to the skin
discard the skin
grate the onion into the bowl
stir in the parsley , paprika , oil , and lemon juice , salt and black pepper to taste
the mixture should be highly seasoned
serve immediately , or no longer than 4 hours after making , at room temperature
a simple macaroon
whip the egg whites to stiff peaks, add the sugar , salt and vanilla with beater / mixer running at medium speed, stop mixer and fold coconut into whites by hand, drop by the teaspoon-full onto a parchment-lined baking sheet, bake at 325 f for 12-15 minutes
a simple rice pilaf
melt butter over medium to medium-high heat in the pot you are going to use for cooking your rice
add onions and saute until clear
add chicken base , white pepper and bay leaf
saute for about 1 minute
add rice and saute for about 1 minute more
add water and boulion cubes
i use the justin wilson method , described below , for finishing rice
without adjusting heat , let the fluid boil until the tops of the breaking bubles are all the fluid you can see above the rice
cover and remove from heat
do not remove the lid at all !
after a minimum of 20 minutes , your rice is ready
the rice will stay plenty warm for up to an hour , if the lid is not removed until it is time to be served
remove the bay leaf
i like to eat this rice with a sprinkling of worcestershire sauce , but it does well without it
a simple sweet potato fritters recipe from south africa
heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees
grate the sweet potatoes into medium-sized bowl , cover them with boiling water , and let them stand for 15 minutes
drain off the water and slowly add the remaining ingredients , stirring to make sure that they are well mixed
you should have a thickish paste that will hold its shape when picked up in a tablespoon
if the mixture is too thick , add a bit of warm water
if it is too thin , add a bit more flour
drop the mixture , a few tablespoons at a time , into the hot oil and cook the fritters for 3 to 5 minutes , or until they float to the surface , turning them once to make sure that they are slightly browned on each side
drain on absorbent paper and serve hot
a simple tomato soup recipe  very vegan friendly
stove top: in a large pot over medium heat melt the butter / oil
add the onions and salt , and cook , stirring occasionally , until the onions soften - 10 minutes approximately
stir in the curry powder , coriander , cumin , and chile flakes , and cook just until the spices are fragrant and toasty - stirring constantly at this point about 30 seconds
stir in the tomatoes , the juices from the cans , and broth
simmer for fifteen minutes or so , then puree with a hand blender until smooth
if you'd like your soup even a bit thinner or with more of a coconut taste- you can thin it with more broth or more coconut milk
taste and adjust with more salt if necessary
crock pot: follow directions #1 and #2 above
after sauteeing the onion and spices , pour that mixture plus the tomatoes and juices and broth into the crock pot
simmer on high for about 1 1 / 2 hours then low for about 3 hours longer
about 5 minutes before serving , i poured in about 5 ounces of the coconut milk
stir and taste
add more coconut milk for a more pronounced taste , as desired
serving suggestions from the apartment therapy website: any or all of the following: cooked brown rice , lemon wedges , toasted almond slices , pan-fried paneer , fresh cilantro , parsley , thyme or oregano , a poached egg
for the test recipe , we added to each serving of soup about 1 / 4 cup scoop short grain brown rice , a tablespoon or so of thick coconut milk , fresh cilantro and lemon wedges
a simply grand napoleon dessert
preheat oven to 375f and line a baking sheet with parchment paper
on a lightly floured surface , roll out 1 cold pastry sheet to 1 / 8 inch thickness
cut six 4 - 5 inch circles
gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water
bake until pastry circles are light golden brown
remove from oven , allow to cool , gently transfer circles to an airtight storage container and set aside
place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping
transfer mixture to a bowl , add 1 tbsp grand mariner , mix well and refrigerate 1 hour to allow flavors to blend
return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid
discard or reserve liquid for another use
combine the softened mascarpone cheese with the light brown sugar , coconut milk , 1 tbsp grand marnier , pineapple / orange mixture and 2 oz coconut
refrigerate until ready to assemble desserts
to assemble desserts:
split each of the 6 pastry circles in half as evenly as possible using a sharp knife
using a pastry brush , brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of grand marnier
gently spread blended cheese mixture over 8 of the pastry circles , stack them in groups of 2 and top with 4 of the browned circles
garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut
serve immediately
a smoked beef brisket  with rub and a texas bbq sauce
rub:
mix rub the ingredients together in a mortar and pestle grinding till nicely combined but leaving some nice pieces of pepper and salt
lightly oil the meat with vegetable oil
spread the rub generously on beef brisket
let it marinate on the meet overnight
bring brisket to room temperature for 30 minutes before putting in the smoker
beer mop sauce:
mix ingredients in a pot and simmer for 20 minutes
fire up the smoker:
start up the smoker with your favorite wood
add water in the bottom which helps keep meat moist
place brisket in a 225 degree prepared smoker fat side down
mop a nice amount of the mop sauce on and smoke for 1 hour
flip the brisket carefully not piercing the meat
mop with more sauce
after that , turn the brisket about every two hours and mop it every time you turn it
" keeping it moist
it`ll be done when you give it a taste test
the outside of the meat will look charred
don't worry
it's supposed to look that way
there should be a pretty smoke ring
this could take anywhere from 6-12 hours
repeat the mopping and flipping until the brisket reaches 180 degrees for slicing or 195 degrees for pulling and remove from smoker
it which point you can let rest before cooking or wrap it tightly in a foil pan with the heat off for 3-4 hours as it father tenderizes
bbq sauce:
mix all ingredients in a pot and simmer till nice a thick about 1 hour
can be made the day before
slice the brisket thick and against the grain if it is fairly tender or if it is a little tough slice it against the grain only in thinner slices
serve with bbq sauce or make pulled beef mixed with the bbq sauce
a snack for cream cheese and veggie fans
heat the shell in the microwave for 8-10 seconds just to soften it a bit
also , taco size does work best - i've used the bigger shells , but they are harder to hold and the veggies tend to fall out
spread cream cheese onto the tortilla shell
i use neufchatel cheese instead because it has less fat and i think it taste better and spreads better than regular cream cheese
i don't like the texture of the spreadable cream cheese in the tub
place cucumber slices and red pepper slices on top of the cream cheese
the number of slices depends on what you like and how big the veggies are
also , i tend to always use red peppers for this -- green just doesn't have the right flavor
yellow is ok , but red just taste better with the ingredients
lightly salt and pepper
roll up
if your tortilla doesn't want to stay rolled up , spread a little cream cheese on the outer edge and press
i wrap these up individually and take them for lunch
a yummy and healthy lunch
for a change of pace , add some lettuce or other veggie favorites
a spiced pumpkin soup
melt butter in a dutch oven or large saucepan over medium-high heat
saut onion for 3-4 minutes then add flour , curry , garlic , cumin and nutmeg and saut for 1 minute
add sweet potato , salt , chicken broth and pumpkin and bring to a boil
reduce heat to medium-low and simmer , partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened
remove from heat and let stand for 10 minutes to cool
place half of the pumpkin mixture in a blender and process until smooth
using a strainer , pour soup back into pan
repeat with rest of soup
raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through
remove from heat and add lime juice
a spicy korean noodle soup
begin boiling noodles
place chopped cabbage / kale into a stock pot and saute with soy sauce , garlic , sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted
immediately add the chicken soup stock and bring to boil
reduce heat and add in sweet chili sauce to taste
(if you want a big kick
add in chicken or beef
do not add shrimp or tofu at this step
bring back to a simmer
beat egg , then stream into soup
after 15 minutes add in noodls
finally , add tofu or shrimp
top with scallions and salt and pepper as desire
a starving students bacon   egg muffin
in a small frying pan on mediun / high heat: fry bacon for 2 minutes on each side fry egg for 1 minute on each side
toast english muffin halves
put mayo on each half of muffin
put egg and bacon strips on muffin
add ketchup
eat
a student s coffee cake
for this recipe , you will need a cup , fork , 1-cup measure , mixing spoon , tablespoon , teaspoon , 9-inch glass pie plate , and a knife
first you will want to crack your egg into a cup and beat it
in your pie plate , put 2 cups of bisquick , the egg , water , and 1 / 3cup sugar
stir until mixture is smooth
with a knife , cut your butter or margarine into small pieces and drop it on to the top of the batter
sprinkle the top with 2 tablespoons sugar and 1 teaspoon cinnamon
cook , uncovered in your microwave for 10 minutes
allow cake to cool for 10 minutes and serve
a summer chopped salad
blanch the green beans in boiling water for 30-60 seconds , then chill in an ice water bath
in the same boiling water , blanch the radishes 20 seconds , then chill in an ice water bath sweetened with a touch of agave nectar
place all of the ingredients except for the vinaigrette and lemon juice in a large bowl
drizzle with the vinaigrette and toss to coat
sprinkle the lemon juice on top just before serving
enjoy !
vinaigrette:
place the vinegar and agave nectar in a small bowl , then whisk constantly while slowly pouring in the oil in a thin stream
season with salt and pepper to taste
a super slow cooker chicken cacciatore
in a large heavy duty plastic bag , combine the flour , salt , italian seasoning and pepper
add chicken , a few pieces at a time , and shake to coat
place chicken pieces in slow cooker stoneware
add onion , mushrooms , celery , garlic , tomatoes , pasta sauce , wine , bay leaf and parsley to slow cooker
cover and cook on low for 5 to 7 hours or high for 2 1 / 2 to 4 hours or until chicken is tender and no longer pink
discard bay leaf
serve sprinkled with parmesan cheese
yield: 6-8 servings
a super snack bowl   cajun caramel corn  for zwt 9
preheat oven to 350f & cook the microwave popcorn per pkg directions
when cool enough to handle , empty popcorn into a bowl & toss a bit so any un-popped kernels will fall to the bottom of the bowl
transfer the nicely popped corn into another bowl & discard the un-popped kernels
in a sml pot over med-heat , cook the butter , brown sugar , cayenne , sea salt & corn syrup until it just begins to bubble on the sides
remove the pot from the heat & whisk in the baking soda
slowly pour the warm caramel over the popcorn while stirring gently
continue to stir the popcorn until well-coated
spread the caramel corn onto a lrg baking sheet
bake for approx 8-12 min or until the caramel just begins to darken
be sure to stir around the caramel corn once
let cool to just about room temperature break up any clusters & enjoy !
a sweet treat
open bun and spread butter and sugar over it
place chips of your choosing on bun
close and microwave for 30 sec to 1 minute bun will be hot let cool to desired intesity and enjoy
a symphony of french chocolate truffles
for the basic truffle mixture , break the chocolate into squares and place it in the bowl of a food processor
switch on and grind the chocolate until it looks granular , like sugar
now place the cream , butter and rum or brandy in a small saucepan and bring these to simmering point
then , with the motor switched on , pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth , blended mixture
next transfer the mixture , which will be very liquid at this stage , into a bowl , allow it to get quite cold , then cover it with clingfilm and refrigerate overnight
don't worry: it will thicken up after several hours
next day divide the mixture equally among four small bowls , and keep each one in the fridge until you need it
then proceed with the following to make four different varieties
make sure you have all the little paper cases opened out ready before your hands get all chocolatey !
plain truffles:
for these , you simply sift 1 level dessertspoon of cocoa powder on to a flat plate , then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over , which gives the truffle a rough , rock-like appearance , or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look
place it immediately into a paper case
obviously , the less handling the better as the warmth of your hands melts the chocolate
ginger truffles:
mix the finely chopped ginger into the second batch of truffle mixture using a fork , then proceed as above , taking small pieces , rolling or not , and dusting with cocoa powder before transferring each one to a paper case
toasted almond truffles:
sprinkle the very finely chopped toasted almond flakes on a flat plate , take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts , pressing them to form an outer coating
chocolate-coated truffles:
for these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid , and then remove the pan from the heat
spread some silicone paper on a flat surface and , dusting your hands with cocoa , roll each truffle into a little ball
using two flat skewers , one to spike the truffle and one to manoeuvre it , dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper
if the chocolate begins to thicken , replace the pan on the heat so that it will liquefy again
leave the coated truffles to set completely then , using a palette knife
quickly transfer them into their waiting paper cases
cocoa dusted truffles:
simple and quick , i use 60% french cocoa powder for an extra chocolate rush ! simply take each truffle and drop into a bowl of cocoa powder , and gently turn the truffles around to coat them
now arrange all the truffles in a box or boxes and cover
keep them refrigerated and eat within three days
alternatively , truffles are ideal for freezing
a taste of africa   kenyan chicken curry
combine half the ginger , half the garlic , half the turmeric , half the lemon juice and half the oil in a large bowl with all the cumin , garam masala , ground coriander , paprika , chilli flakes and yoghurt
add the chicken , turn to coat in marinade
cover and refrigerate for at least 30 minutes
preheat oven to very hot
cook chicken in lightly oiled shallow flameproof baking dish , uncovered , 10 minutes
heat remaining oil in large saucepan , cook onion , chilli powder , fenugreek , remaining ginger , garlic and turmeric , stirring , until onion softens
add tomatoes , cinnamon , green chillies and remaining lemon juice
simmer , covered , for 10 minutes
stir in cream and honey , simmer , uncovered , for one minute
add chicken to curry , simmer about 5 minutes or until chicken is cooked through
remove from heat , stir in fresh coriander , serve over basmati rice , garnish with fresh coriander
a taste of fall crock pot pork stew
place potatoes , apples , onions and carrots on bottom of crock pot, cut pork up into large bite size pieces, place pork on top of vegetables, pour chicken broth on top of pork, sprinkle spices on top of pork, no need to stir !, cook on high for 4-5 hours or on low for 8 hours
a taste of florida
mix together grapefruit and tangerines juices , apricot nectar and seltzer, pour over crushed ice in tall pitcher, garnish with slices of pink grapefruit