formido/recipes-20k huggingface dataset:
basic tea biscuits
preheat oven to 450 degrees f
combine dry ingredients
cut in shortening with two knives or a pastry blender until mixture resembles coarse cornmeal
make a well in the centre and add liquid all at once
stir vigorously until dough comes freely from the sides of the bowl
turn dough onto a lightly floured board and roll or pat to 1 / 2-inch thick
cut out 2-inch biscuits with a floured water glass or biscuit cutter
place on an ungreased baking sheet
bake for 12 to 15 minutes , until tops are golden brown
serve immediately with butter , jam or honey
variations: cheese tea biscuits use only 3 / 4 tsp salt and 1 / 4 cup shortening
add 3 / 4 cup shredded cheese to dry ingredients
buttermilk tea biscuits use only 2 tsp baking powder add 1 / 2 tsp baking soda replace milk with 1 cup buttermilk or sour milk
raisin or nut tea biscuits add to dry ingredients 1 / 4 cup sugar
and 3 / 4 cup seedless raisins or chopped nuts use only 7 / 8 cup milk whole wheat tea biscuits replace 1 cup of white flour with 1 cup whole wheat flour
basic tea jelly
bring water to boil , add tea bags and steep for 30 minutes, discard tea bags, add sugar to brewed tea and bring to a boil, boil for 2 minute stirring, remove from heat and add pectin , return to boil and allow to do so for 1 minute, skim off any foam, pour hot jelly into jars and process for 20 minutes
basic tempeh 101
place the cut tempeh strips into the marinade for 20 to 45 minutes
drain whatever fluid is left& saute the tempeh in the sesame oil over medium heat until golden
remove from heat , place on paper towel to remove any excess oil
you may now use the tempeh in a variety of ways
basic tempering for dals
wash pulses
soak whole pulses overnight or soak in boiling hot water for 20 mins
split / unhusked pulses can be soaked in cold water for 30 mins before cooking
use the same water for cooking in which the pulses have soaked
add a little salt , turmeric powder and ginger and garlic i add an onion and tomato too while cooking if i am not using these in the tempering or sometimes even if i am there is no limit to the permutations and combinations once you get the hang of it
spinach , pumpkin , beans and many more veges can be added while cooking
also can add a little oil or ghee to speed up the cooking and keep the dals from frothing
pressure cook for 1 whistle and then reduce heat for 1-7 mins for split beans and pressure cook and then reduce heat for 30- 45 mins for whole dals
well cooked and blended dals taste better
take off heat and wait for all steam to escape
you can cook them on the stove top too- simmer till done
but they cook faster in the cooker
method for tomato onion baghar now heat the oil / clarified butter in a small fry pan or vessel
reduce heat and add cumin seeds
when it turns golden add onion
cook till onion turns brown
do not undercook the onions
brown them , stirring all the time
add tomatoes and cook 2-3 minutes add coriander , raw mango powder (if not avalable then omit and add 2 tsp of lime juice to the dal after tempering and garnishing with coriander leaver ) , and garam masala
cook for 1 / 2 a minute
remove from fire and add the green chillies and the red chilli powder
pour tempering over the hot dal and mix gently
garnish with chopped cilantro
the more garlic the merrier for me but then you can use your discretion
for the asafoetida mustard baghar fry the asafoetida till brown in the hot oil and then add the mustard seeds
fry till they crackle
remove from fire and add the red chillies and curry leaves
mix and add to the cooked dal
try it and enjoy this item which is a must at every indian household and the variations that one can introduce
i can make over 50 types of dal and i am still counting
basic thai sweet chili sauce
heat sugar and vinegar in a saucepan until sugar dissolves, boil the mixture until it starts to thicken, remove from heat and stir in salt and chili, allow to cool before serving
basic tomato sandwich
spread the mustard on one side of each slice of bread
basic tomato sauce
in a 3-quart saucepan , heat theolive oil oover medium heat
add the onion and garlic and cook until soft and light golden brown , about 8-10 minutes
add the thyme and the carrot and cook 5 minutes more , until the carrot is quite soft
add the tomatoes and juice and bring to a boil , stirring often
lower the heat and simmer for 30 minutes , until as thick as hot cereal
season with salt and serve
this sauce holds one week in the refrigerator or up to 6 months in the freezer
basic tomato sauce  pomodoro
in a large heavy-bottomed pot or dutch oven , heat the olive oil over medium heat
add the garlic and cook until fragrant but not browned , 1 to 2 minutes
add the tomatoes , bring to a simmer , and cook until thickened slightly , about 15 minutes
stir in sugar , and season with salt , to taste
let extra sauce cool completely and then seal in airtight containers
refrigerate for up 1 week and freeze for up to 1 month
basic tomato sauce for pasta
add enough olive oil to cover the bottom of a large pan , add the onions and garlic , cover and sweat on a low flame for a few minutes
add the tinned tomatoes , sugar , salt and pepper to taste and italian herbs
cook , uncovered , on a high flame for about 20 mins or until liquid has reduced by half
check seasonings
blend in a food processor until smooth
basic tomato basil sauce
wash tomatoes, dip each tomato in boiling water 30 to 60 seconds or until skins split, plunge immediately into ice water, core , peel , and quarter tomatoes, place 4 cups of tomatoes in a large stockpot, crush tomatoes, quickly bring to a boil over high heat , stirring vigorously, gradually add remaining quartered tomatoes , stirring constantly, reduce heat , and simmer , uncovered , 2 hours, remove from heat, stir in basil, add 1 tbls, lemon juice and 1 / 2 tsp, salt to each pint jar, immediately pack hot tomatoes into hot jars , filling to 1 / 2 inch from top, carefully run a nonmetallic spatula around inside of jars to remove air bubbles, wipe jar rims, cover at once with metal lids , and screw on bands, process in boiling-water bath 35 minutes, yield: 6 pints
basic tortellini pasta
mix flour and salt in a bowl
create a well with the flour and salt
whisk together the three eggs , oil and water thoroughly
add wet ingredients little by little to center of flour well , mixing gradually until dough becomes a ball
turn onto a lightly floured surface , and knead until ball is smooth and elastic
add more water if necessary
allow to rest for thirty minutes in a lightly oiled bowl , covered with plastic wrap
after thirty minutes , cut dough into circles that are approximately 2 inches in diameter
place 1 / 2 to 3 / 4 tsp of filling in center of dough circle , fold over into a half moon shape , and then join edges around your finger , forming a circle shape
cook tortellini in 2-3 batches , in hot salty boiling water for 6 minutes or until firm
drain , and then add to sauce !
basic trifle recipe
prepare pudding or custard according to directions and let cool
mix the fruit with the sherry
cut the cake into 1" chunks and place 1 / 2 of the chunks in the bottom of a trifle bowl
layer 1 / 2 of the fruit on top of the cake layer and top with 1 / 2 the pudding
repeat layering
top with whipped cream and garnish with fresh fruit
chill well before serving
variations
to make a low fat trifle , use angel food cake , fat-free pudding and low fat whipped cream
strawberry shortcake trifle- yellow or angel food cake , custard and strawberries
black forest trifle- chocolate cake , raspberries and custard
tropical trifle- angel food cake , mixed pineapple , mangoes , papayas , vanilla or lemon pudding
sprinkle with shredded coconut
apples and cream trifle- spice cake , apple pie filling and custard
banana creme trifle- white or chocolate cake , sliced bananas , custard
basic trustworthy meatloaf
preheat oven to 350f, lightly grease a 9x5 loaf pan and set aside, in a large bowl , combine all ingredients except for optional barbecue sauce, pack into prepared loaf pan , and spread barbecue sauce over top, bake until cooked through , at least one hour, drain off fat in pan , let rest for 5 minutes , then cut into slices and serve
basic tuna chowder
start by boiling about 8 pints or 4 liters of water in a pot
peel the potatoes , the carrot , and the onion
throw away the peelings
cut the onion in half , saving the other half for anything else
slice the carrot in centimeter strips , then cut each strip in half
cut each potato into eigths , then cut each strip in half
dice the onion very fine
i do this by hand , but a food processor works
add all of the sliced and diced materials to the boiling water
after about 3 minutes , reduce heat to medium
add the salt , pepper , corn oil , butter , and rum
stir for a minute
add the three cans of starkist tuna , juice and all
add the flour and stir until it blends
allow mixture to boil for another 10 minutes , stirring once a minute or so
reduce heat to low
add any additional salt or pepper to taste
garlic powder at this stage is not unheard of
stir well after adding any more dry goods
the onions should have dissolved into the stew at this point , and only the most hardy chunks of potato will have survived the process
allow stew to reach desired thickness
this may take some time
stir on low heat once in a while
remember , potato based stews will thicken somewhat after cooling
when desired thickness is reached , remove from heat
serve with flat bread , wheat bread , in a bread bowl , as a side dish , or over a chowder-friendly base
crackers optional
basic turkey and rice soup
in a dutch oven , on medium heat , saute the garlic and onion in oil until tender
add broth , rice , celery and carrot
cover and simmer 15 minute
add peas , nutmeg , sage and salt & pepper to taste
simmer on low 10 minutes
add the turkey and heat through
basic vanilla cake
heat the oven to 400 degrees f
lightly coat an 8-inch cake pan with butter and dust with all-purpose flour
sift the cake flour , baking powder , and salt into a large mixing bowl
beat in the butter one heaping 1 / 4 teaspoonful at a time , using an electric mixer set on low speed , until the mixture resembles coarse sand
beat in the sugar a tablespoon at a time , until the mixture resembles fine damp sand
beat in the eggs one at a time
add the vanilla and milk , and beat on medium-high , just until blended
do not overbeat
pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean 30 to 35 minutes
cool cake in the pan on a wire rack for 5 minutes
basic vanilla custard
have eggs ready in a bowl , and set aside where it will be within reach
using a whisk , combine milk , sugar and cornstarch in a medium saucepan over medium heat on stovetop
allow milk to scald
whisk occasionally to prevent cornstarch from clumping on bottom edges of pan
remove milk mixture from heat , preferably to a burner that's turned off
mix about 2 tablespoons of scalded milk mixture into eggs using whisk , then introduce eggs into milk mixture in a slow stream , whisking milk mixture constantly
immediately return pan to heat and whisk gently until custard thickens , another two or three minutes
do not allow to boil
remove pan from heat and stir in vanilla
basic vanilla drizzle
combine all ingredients and mix until smooth
basic vanilla frosting
combine ingredients and beat on medium speed until smooth and fluffy
basic vanilla glaze
in a small bowl , combine ingredients, mix until smooth, let stand for 5 minutes
basic vanilla muffins for dinner  not sweet
preheat the oven to 400f grease muffin pans and set aside
stir together the flour , baking powder , and salt until completely mixed
place the sugar , eggs , milk , butter , and vanilla in a large bowl and mix well
add the combined dry ingredients and mix by hand just until the batter is blended
it should not be completely smooth
spoon the batter into the prepared muffin pans , filling each cup about two-thirds full
bake for 18-20 minutes , or until a toothpick inserted in the center of a muffin comes out clean
remove from the pans and serve warm
basic vegan chocolate cupcakes
preheat the oven to 350f
line muffin pan with baking cups
whisk together soy milk and vinegar in a large bowl , and set aside to curdle
add sugar , oil , and vanilla to the soy mixture and beat until frothy
in a separate bowl , whisk together the remaining dry ingredients
add the dry mixture to the wet mixture in two batches beating until smooth , with no large lumps remaining
pour the batter into prepared baking cups , filling them to three quarters full
bake for 18 to 20 minutes , until a toothpick inserted into the center of one of the cupcakes comes out clean
transfer cupcakes to cooling rack and allow to cool completely
basic vegan cream cheese spread
place all ingredients in a blender and blend for at least 1 minute until smooth, bring to a boil on stove , stirring constantly, pour into containers , cover , and chill to thicken
basic vegan pancakes for one
combine flour , baking soda , salt , sugar , and spices in a bowl
add soymilk to flour mixture and mix just until well combined , make sure there aren't any really big clumps , small ones are fine
using a skillet sprayed with cooking spray , and heated over low heat , pour about 1 / 4 cup mixture of batter , less for smaller pancakes , more for larger
if using fruit , gently press it inches cook until bubbles appear and pop on surface and undersides are golden brown , about 3-4 minutes
flip the pancake , and turn heat off if using fruit , and let pancakes continue to cook until undersides are firm and light golden brown , about 3 minutes
transfer to a plate lined with paper towels , fruit side up , and place in your oven or microwave to keep warm
respray pan and repeat to cook remaining , remember to always respray between each batch or pancakes will stick
basic vegan quiche with soy cheese
preheat the oven to 400 degrees
cook the onion , mushrooms and garlic in oil until soft , about 3 to minutes
press the pastry into a quiche dish and bake for 5 minutes
in a blender or food processor , process the tofu , soy milk and salt and pepper until smooth
mix together the tofu and veggies and add the vegan cheese
gently pour into baked pastry
layer the sliced tomatoes across the top of the quiche
bake for 50 minutes to an hour , or until done
basic vegan spelt cookies   chocolate carob chip
preheat your oven to 350 degrees and lightly oil a baking sheet
in a large mixing bowl or your stand mixer , beat the margarine with the sugar , vanilla and banana
blend in the flour about 1 / 4 cup at a time along with the baking powder and salt
don't overmix , but make sure everything is nicely blended with no dry spots
lastly , fold in your chocolate or carob chips
drop by heaping teaspoon fulls onto your cookies sheet , making 12 large or 24 small cookies
bake 10-14 minutes until done , which will depend on the size of your cookies
basic vegetable broth  slow cooker
place all ingredients in slow cooker with 7 cups water, cook on low heat until vegetables are tender , about 6 hours, strain into large bowl , pressing vegetables to extract liquid, let cool 30 minutes, refrigerate uncovered until cool, cover and refrigerate for up to 3 days or freeze for up to 1 month
basic vegetable fettuccini
chop the broccoli and cauliflower and put into boiling water for 10 minutes
heat the olive oil in a skillet and add the zucchini , onion and carrots
sautee the vegetables for 10 minutes and add the broccoli and cauliflower
add the onion soup mix and evaporated milk , let cook for 5 minutes over medium heat
add the cheese and milk and cook for another 5 minutes , until cheese is melted through
as this cooks fry the bacon
serve the vegetable mixture over noodles and crumble the cooked bacon on top
basic vinaigrette
in a small glass bowl whisk together lemon juice , honey , and shallots
still whisking , slowly add the oil in a thin stream
whisk constantly until the dressing is emulsified and season with salt and pepper
basic vinaigrette dressing with 8 variations
shake all ingredients for your chosen variation together in a tightly-lidded container or whisk together in a small bowl
let stand 10 minutes to rehydrate dried herbs and blend flavors
shake again then dress salad as desired
once you've learned the technique you can customize your salad dressing to suit just about any meal
basic vinaigrette with variations
whisk the garlic cloves , mustard , vinegar , kosher salt , and pepper together in a bowl
while whisking , slowly drizzle in the olive oil to emulsify
taste for salt and pepper
variations:
use any other vinegar you have , including red wine vinegar and balsamic
leave out the garlic or add herbs as you like
add 1 teaspoon dried oregano and / or substitute lemon juice for the vinegar for a greek-like dressing
i would leave out the mustard for this but the dressing will not emulsify as well without it
basic waffles
add dry ingredients to mixing bowl and stir to mix well
add remaining ingredients and blend until smooth
let batter sit for 5 minutes before using
use less than you think on your 1st waffle , spreading batter with a non-stick spatula
batter spreads and rises , so you don't want to overfill your waffle iron
cook until done--varies depending on temperature of your waffle iron
basic waldorf salad
combine the mayo , lemon juice and splenda in a medium bowl, add the apples , celery , marshmallows and walnuts, mix gently to combine, cover and refrigerate for at least 30 minutes, gently stir again just before serving
basic white  bread  bread machine
combine water and powdered milk, microwave on high for 30 seconds, measure ingredients in the order listed into baking pan, insert baking pan into oven chamber and secure it, close lid, select basic bread setting and 2 pound loaf, using oven mitts , remove bread when completion beeps sound, put bread in large zip lock bag and seal, cool on wire rack before slicing
basic white bread
in a large bowl , sprinkle yeast over warm milk
stir in until well blended
add sugar , salt and oil
add flour about 2 cups at a time , blending until a soft dough forms
turn out onto a floured surface and knead until smooth , about 10 minutes
cover and let rise for 30 minutes
divide dough into 3 equal parts and form into loaves
place each loaf in a greased bread pan
cover and let rise another 30 minutes
bake in a 400 degree oven about 30 minutes
remove from oven
turn loaves out onto cooling racks and brush with melted butter to keep crust soft
basic white bread  for bread machine
for bread measure ingredients in order listed into baking pan insert baking pan into unit and close lid select basic setting and choose regular or dark crust
push start button
timer will signal when baking cycle is complete
using pot holders , remove baking pan from unit and carefully turn bread out of baking pan
allow to cool before slicing
for buns: prepare bread recipe and use dough setting when cycle ends , divide dough in to 16 small or 24 medium equal pieces
roll into balls and place on greased baking sheet
cover and let rise until double in size about 50 minutes
bake at 375 degrees for 20 minutes
basic white bread  kitchenaid
combine milk , sugar , salt , and butter in small saucepan
heat over low heat until butter melts and sugar dissolves
cool to lukewarm
dissolve yeast in warm water in warmed bowl
add lukewarm milk mixture and 4 1 / 2 cups flour
attach bowl and dough hook
turn to speed 2 and mix 1 minute
continuing on speed 2 , add remaining flour , 1 / 2 cup at a time , until dough clings to hook and cleans side of bowl
knead on speed 2 for 2 minutes longer , or until dough is smooth and elastic
dough will be slightly sticky to the touch
place in a greased bowl , turning to grease top
cover
let rise in warm place , free from draft , until doubled in bulk , about an hour
punch dough down and divide in half
shape each half into a loaf and place in a greased 8 1 / 2 x 4 1 / 2 x 2 1 / 2-inch loaf pan
cover
let rise in warm place , free from draft , until doubled in bulk , about 1 hour
bake at 400 degrees f for 30 minutes
remove from pans immediately and cool on wire racks
when using for bierocks , after dough rises first time , cut dough in 12 pieces
roll each piece into a circle
fill with hamburger cabbage filling
spoon the filling in the middle of the circle then pinch the edges together and fold the ends in and place on greased baking sheet
brush with egg wash and sprinkle with coarse ground pepper and salt
bake at 350 degrees for 25 to 30 minutes
cool on rack
basic white cake
preheat oven to 350 degrees
grease two 9-inch x 1 1 / 2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan
prepare magic cake strips if using
in a medium bowl lightly combine the egg whites , 1 / 4 cup milk , and vanilla , beat lightly with a fork to combine in a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend
add the butter and remaining 3 / 4 cup milk
mix on low speed until the dry ingredients are moistened
beat for 90 seconds at medium speed to develop cake structure
stop mixer , scrape down the sides
gradually add the egg / milk / vanilla mixture in 3 batches , beating 20 seconds after each addition
stop mixer , scrape down the sides and give it a final mix by hand
pour the batter in the prepared pans and smooth surface
bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center
cool the cakes in the pans for 10 minutes , then invert onto a buttered rack
reinvert cakes so that tops are right side up
cool to room temperature and wrap tightly with plastic wrap
basic white cake  vegan
preheat oven to 350 degrees f
place cashews and water into blender and blend until very smooth
add sugar , salt , vanilla , egg replacer and lemon juice and blend again
pour blended ingredients into a large mixing bowl
add flour and baking powder and mix until well combined
pour batter into a 8"x8" cake pan that has been lightly sprayed with vegetable oil
bake for 35 to 40 minutes or until done
remove from oven and allow to cool
frost or decorate as desired and serve
apple cake variation:
same directions as above except once patter is in the cake pan peel , quarter and core two large apples
cut part way through the top of each apple quarter so that it fans out
place the apple fans evenly across the top of the batter
put in the oven and follow same baking instructions
cool and sprinkle with icing sugar and serve
basic white cake   two 12
preheat oven to 350 degrees
grease two 12-inch x 1 1 / 2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan
prepare magic cake strips if using
in a medium bowl lightly combine the egg whites , 1 / 4 of the milk , and vanilla , beat lightly with a fork to combine in a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend
add the butter and remaining milk
mix on low speed until the dry ingredients are moistened
beat for 90 seconds at medium speed to develop cake structure
stop mixer , scrape down the sides
gradually add the egg / milk / vanilla mixture in 3 batches , beating 20 seconds after each addition
stop mixer , scrape down the sides and give it a final mix by hand
pour the batter in the prepared pans and smooth surface
bake 40-50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center
cool the cakes in the pans for 10 minutes , then invert onto a buttered rack
reinvert cakes so that tops are right side up
cool to room temperature and wrap tightly with plastic wrap
basic white cupcakes
beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened
increase speed to medium and beat 2 minutes or until batter is smooth , stopping to scrape bowl as needed
place paper baking cups in muffin pans , and coat with cooking spray
spoon batter evenly into baking cups , filling each 2 / 3 full
bake at 350 degrees f for 25 minutes or until a wooden pick inserted in center comes out clean
cool in pans on wire racks 10 minutes
remove cupcakes from pans to wire racks to cool
they used pillbury moist supreme classic white cake mix