formido/recipes-20k huggingface dataset:
basic lemon cheesecake
combine melted butter and biscuit crumbs
press into greased pie dish
refridgerate while preparing topping
beat cream cheese till soft , gradually add milk while beating
add lemon juice and beat till combined
2 lemons is just a guide- add as much or as little as you like depending on your taste
pour onto base and refridgerate until firm- best overnight but otherwise at least 2 hours
margarita variation: substitute the lemon with a commercial margarita mix and tequila
add to taste- i think i used 1 / 2 cup margarita and 2 shots of tequila
the taste does get stronger when it sets
chocolate slice: use plain choc biscuits in the base and press into slice tin
swirl melted chocolate into topping before refridgerating
cut into squares
basic lemon grass curry sauce
puree together the lemon grass , garlic , galangal , turmeric , jalape and shallots
bring the coconut milk to a boil and add the pureed ingredients , lime leaves , and salt and boil gently , stirring constantly , for about 5 minutes
reduce the heat to low and simmer , stirring often , for about 30 minutes , or until lime leaves are tender and the sauce is creamy
remove the leaves before serving
to prepare one portion , pour 1 / 2 cup of this curry sauce into a shallow vessel or a wok
add 1 / 2 cup of meat or vegetables , bring to a medium boil and cook to desired degree
basic lemon salad dressing
combine all ingredients together, enjoy
basic lemonade
in a saucepan , combine water and sugar and bring to a boil stirring frequently
meanwhile , microwave lemons on high for 30 seconds
roll on counter and slice and juice
combine sugar syrup , lemon juice and 3 cups cold water
adjust lemon juice to taste
for ginger lemonade add to water and sugar , 2 tablespoons fresh ginger and proceed as above
allow mixture to cool and remove ginger before mixing with cold water
serve over ice
number of servings is over ice
to make other fruit ades , make lemonade ahead of time and chill
put 2 cups fruit per batch in blender and blend until smooth and then pour back into pitcher of lemonade
suggested fruits: strawberries , raspberries , blueberries , peaches , mangos , watermelon
for herb lemonade place 2 or 3 springs fresh herbs into hot sugar water and muddle slightly
allow to steep before removing
suggested herbs: mint , thyme , rosemary
additional add-ins: rum , coco lopez , half-brewed tea
basic lemongrass marinade
process lemon grass , garlic and chili sauce until it turns into a fine paste
combine paste and all other ingredients and mix well
marinade is ready to use after sitting for about 1 minutes
recipe yields enough marinade for 1-2 pounds of meat
you can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea
simply put in zip-lock bag and freeze until needed
basic lentils
put the lentils in a large slow cooker and add the water, stick the cloves in the onion and add it to the lentils with the bay leaf, cover and cook on high for 4-5 hours , or until the lentils are tender, add salt to taste, let stand for 10 minutes, discard the onion and bay leaf, drain the lentils and serve hot
basic light vegetable stock
wash the vegetables well , removing any soil or sand
combine all of the ingredients in a large soup pot and cover with a tight-fitting lid
on high heat , bring the stock to a boil and then lower the heat and simmer for about 45 minutes
when the vegetables are quite soft and have lost their bright colors , the stock is done
strain the stock through a large colander or sieve , pressing out as much liquid as possible
discard or compost the vegetable solids
use the stock right away , or refrigerate in a sealed container for up to 4 days , or freeze up to 6 months
basic lo mein
mix all sauce ingredients and set aside
to a large skillet or wok , heat oil over medium heat
add carrots and stir fry for 3-5 minutes
add pork and continue to saute' 2-3 more minutes
increase heat to medium high and add mushrooms , green onion , garlic , and ginger
saute' 2-3 more minutes
add linguini and sauce and stir fry until heated through , 1-2 minutes
serve immidiately
basic loaf bread
sprinkle the yeast over 1 1 / 4 cups water at about 70 degrees
leave to dissolve about 5 minutes
mix flour and salt together in a bowl
make a well in the center of the mixture and pour the disolved yeast mixture into the well
stir the mixtures together using your fingers in a circular motion
as dough forms , knead it with the heel of your hand , either in the bowl or on a lightly floured surface
add remaining water as needed
knead until dough is elastic
let relax until doubled in size
once the dough has relaxed and doubled in size , lightly punch down the dough
form a ball and let relax
to know when dough has relaxed enough , press one finger into it
if the finger impression stays , the dough has relaxed long enough
if the impression doesn't stay , it hasn't relaxed long enough
shape the dough into a long loaf
turn the dough over into a cup of flour spread on the countertop
let rise until double in size
carefully turn dough over and place on cookie sheet
cut five diagonal slashes , each about 1 / 4 inch deep , across the top of the loaf
bake at 425 degrees until golden brown , about 30 minutes
to check , remove loaf from pan
holding it with a towel over your hand , tap the bottom of the loaf
if there is a hollow sound it is done
basic low carb trail mix
mix together and enjoy
basic macaroni and cheese
boil and drain macaroni per box instructions, melt the butter in a skillet, sprinkle in flour and stir until pasty, whisk in warmed milk and let cook until thickened, add cheese to sauce, add sauce to pasta
basic machine french bread
add to the bread pan in the order yours needs
for mine it is water first
then i add half the flour and the salt followed by the rest of the flour and the yeast on top
this will run well on the normal , rapid , and delay start cycles
basic makahni gravy
quarter the tomatoes
put them in a pressure cooker along with salt , half of the kashmiri red chilli powder , ginger and two cups of water
pressure cook till two whistles
remove and set aside to cool
blend the mixture in a blender and strain
heat butter in a pan , add garlic paste , ginger paste and two tablespoons of water
cook for a minute
add the pureed tomatoes and cook for two to three minutes
dry roast the kasuri methi in a microwave or on a tawa
crush
add the remaining kashmiri red chilli powder to the gravy along with salt , sugar or honey
stir and cook for a minute
add the crushed kasuri methi and garam masala powder
mix and cook for a minute
add cream only if you need to use the gravy immediately
basic marinara sauce
on low light , put tomatoes in saucepan
in a frying pan , fry garlic in extra virgin olive oil , just enought to coat the pan
once they start to sizzle , add to tomatoes and stir
if using the onion , saute in olive oil as well and add to tomotoes and stir
add wine to frying pan and scrape pan with a wood spoon
once wine starts to boil , about 30 seconds , add to tomatoes and stir
once the gravy starts to bubble , add and stir oregano , then the basil , then season with salt and pepper
simmer on low light for about 45 minutes , stirring frequently
the sky is the limit , serve over any pasta you wish
can be used in lasagnas and parmigianas too
leftovers can be frozen for up to 3 weeks
basic marinated and baked tofu
wrap the tofu in paper towels and press under a heavy skillet for 15 minutes
if it's still pretty wet , replace the towels and press it again
mix the soy sauce , vinegar , and oil in a container that is small but big enough for all the tofu
cut the tofu in half inch slices and place in marinade
turn it over after about 15 minutes
preheat oven to 350f
wipe some of the oil from the marinade on your baking sheet
arrange the tofu slices in one layer and bake for 15 minutes
turn them over and bake another 15 minutes
basic mashed  whipped  potatoes
place the potatoes in a large cooking pot and cover with cold water
bring to a boil
reduce the heat to medium low
simmer until the potatoes are just tender
drain water
reserve 1 cup if you want to substitute the potato water for the half and half to save calories
mix on low speed of an electric mixer
add the butter after cutting it into several pieces so it melts faster
add the warmed half and half or the 1 cup reserved potato water
mix again with the electric mixer , starting on low and increasing the speed to reach the desired consistency
add the salt and pepper
basic mashed potatoes
in a large bowl , combine the potato pieces with water to cover and let stand for 5 minutes to remove excess starch , then drain
bring a large sauce-pan 3 / 4 full of water to a boil
add the 1 1 / 2 teaspoon salt and the potatoes and return to a boil until tender when pierced with a fork , about 15 minutes
drain well and return to the empty pan
place the pan over high heat and , turning the potatoes to prevent scorching , heat to evaporate the moisture , 1-2 minutes
remove from the heat
using a potato masher , mash until potatoes are almost smooth
add the butter , mash , and the half-and-half , a little at a time , switching to a spoon when the potatoes are smooth
the potatoes should be creamy but not soupy
season to taste with salt and white pepper , transfer to a warmed serving dish and serve immediately
basic matzoh brei
break up matzoh crackers into tiny pieces and put into a strainer, run warm water over the broken up matzoh to soak it for a few minutes, break eggs , whip with a fork til frothy, add salt and pepper, add soaked , but drained , matzoh to eggs, melt 1 t butter in frying pan, fry egg / matzoh mixture like you would scrambled eggs, enjoy -- no need for toast , all in the pan !
basic meat filled stuffed shells  oamc
cook shells according to package directions
brown meat
drain
mix together all ingredients in large bowl
fill each shell with about 2 tbsp meat mixture
place in foil lined pan in single layer
cover with foil , freeze
to prepare:
thaw , cover with spaghetti sauce and recover with foil
bake at 350 degrees for 45 minutes to 1 hour
or if still frozen , cover with sauce and foil and bake at 350 degrees for about 2 hours or until hot and bubbly
basic meat sauce
heat oil in large nonstick skillet, add onion, cook until softened , 4 minutes, add mushrooms, cook until liquid evaporates , 5 minutes, add beef, cook , breaking up clumps , until browned, add wine, cook until wine evaporates, add tomatoes with their liquid , water , salt and pepper, simmer uncovered , stirring occasionally until sauce thickens , about 15 minutes, toss with cooked pasta of choice and serve, sprinkle with freshly grated parmesan cheese at the table
basic meatballs
mix the sirloin , egg , milk , salt / pepper , and the worcestershire sauce, add as much of the bread crumbs as you need, roll into desired sized balls, preheat oven to 375f, place onto a cookie sheet or 13x9 baking dish, bake meatballs for 15-23 minutes or until no pink remains, drain onto paper towels
basic meatlballs
beat egg in a bowl with a fork, add the rest of the ingredients, shape into 20 small balls, bake on a large baking sheet covered with parchment paper at 190c for 15 minutes, meetballs should be all the same size and cooked through
basic meatloaf
heat the oven to 350 degrees f
in large bowl , combine all ingredients together using your hands to mix and combine is the best way
spread the meat mixture into an ungreased loaf pan , 9 x 5 x 3-inches or shape into a loaf in an ungreased baking pan
spoon topping choice onto the loaf and bake , uncovered , for 1 to 1 1 / 4 hours or until done
drain off the excess fat and allow the loaf to sit about 10 minutes before removing from loaf pan or slicing because it will fall apart
slice loaf into serving sizes and serve on heated platter
potato-topped meat loaf: for four 1 / 2-inch slices of meat loaf , prepare some instant mashed potatoes , enough for 4 servings , as directed on the package and set aside
set the oven control at broil / or 550 degrees f
broil the slices with the tops 3 to 4 inches from the heat for 5 minutes
spread the potatoes on the slices and sprinkle with shredded cheddar cheese
broil until the cheese is melted , about 2 minutes and serve hot
souped-up meat loaf: for four 1 / 2-inch slices of meat loaf , mix 1 / 2 to 1 can of your favorite condensed cream soup , such as cream of mushroom , and 1 / 4 to 1 / 2 cup of milk in a skillet
heat to boiling , stirring frequently
reduce the heat and place the slices in the skilled , turning to coat all sides with the sauce
cover and simmer until the meat is hot , 10 to 15 minutes and serve
basic meatloaf with ketchup glaze
preheat oven to 350
mix ground beef , onion , salt , pepper and garlic powder in a bowl
mix in bread , milk , egg , 1 tbsp mustard , and 1 / 4 cup ketchup
press mixture into a loaf and put in baking dish
in a small bowl , stir together 1 tbsp mustard , 1 / 4 cup ketchup and 2 tbsp brown sugar
pour on top of the meat loaf within the last 20-30 minutes of cooking
bake for about an hour until it's cooked through
basic meringues with variations or a large pavlova
preheat oven to 100c - 120c do not use the oven fan if possible
beat the four egg whites with the cream of tartar using an electric mixer
bring to 'soft peak' stage
add 1 / 3 of the sugar and continue to beat to 'firm peak' stage- approx another 3 minutes
then add the remaining sugar one spoon at a time whilst continuing to beat
continue beating until the mixture is shiny and the sugar has totally dissolved
feel the meringue mix with your finger
continue to beat until the sugar has dissolved , if required
sift the cornflour over the meringue and add the vinegar
fold in gently
use a spoon or pipe the mixture to form meringues onto a cookie tray lined with baking paper
bake approx 60 minutes , or until firm and dry
during cooking reduce the oven temperature if the meringues are browning rather than drying out
when cooked , turn the oven off and leave the oven door slightly ajar
allow the meringues to cool in the oven for about an hour , or leave overnight
store in an airtight container
they should keep at least a few days
____variations ____
flavoured meringues-add some vanilla or other essence of your choice whilst folding in the cornflour
coloured meringues- add some food colouring of your choice and beat through before folding in the cornflour
chocolate meringues- sift in 2 tablespoons of dutch cocoa with the cornflour
you can also add ground or finely chopped nuts if desired
coconut meringues- lightly fold through 1 / 2 cup of shredded or dessicated coconut with the cornflour
almond meringues- fold through 1 / 2 cup ground almonds with the cornflour
you can also add some almond essence if desired
lime or lemon meringues- fold through finely zested lime or lemon zest with the cornflour
a teaspoon of juice can be used instead of / substitute for the white vinegar
sprinkled meringues- sprinkle meringues with finely chopped nuts or 100's and thousands prior to baking
for a large pavlova- draw a 22-25 cm circle on the baking paper
turn paper over and place on a large cookie sheet / tray
use the entire mixture to pile onto the circle
smooth over the surface and bake for 90 minutes
turn the oven off and leave the pavlova in the closed oven for another hour
after an hour open the oven door and leave the pavlova in the oven to cool
serve topped with whipped cream or vanilla yogurt
top with some fruit or grated chocolate
can also be served with lemon butter / curd instead of cream
small pavlovas / individual pavlovas- make as for large pavlova but use 6-8 spoonfuls of meringue per pavlova
pile the meringue as high as possible
bake for about 45 minutes
basic mexican rice
in a large skillet , heat the oil and saute the rice over medium high heat until golden brown
stir in the garlic and the onions and saute until onion is golden yellow
stir in the tomatoes , broth and season with salt
bring to a boil uncovered , reduce heat to low , cover and simmer for 15-20 minutes
do not take lid off to peak in !
remove lid , toss with a fork to fluff and allow to sit for 5 minutes uncovered before serving
basic microwaveable cake
in mixer bowl , combine flour , sugar , baking powder , salt and vanilla
add eggs , milk and shortening
beat at low speed till mixed
beat at medium speed 2 minutes , scraping bowl occasionally
spread batter in a 8-by-1 1 / 2 waxed-paper lined round cake dish
micro-cook , uncovered , on medium 6 minutes , rotating a quarter turn every 2 minutes
increase power to 100 percent
micro-cook , uncovered , 1 1 / 2 to 5 minutes or until done
cool on a wire rack 5 to 10 minutes
remove from pan
cool thoroughly on rack
other flavorings can be substituted for the mint , or it can be left out entirely
basic milk gravy
place milk , butter , salt and pepper in a small sauce pan , bring to a simmer over medium heat
as milk starts to simmer whisk cornstarch and water into a slurry
add this to milk , it should thicken almost immediately
serve over biscuits , fries , or potato pancakes
basic millet
bring water to boil, add all ingredients, bring back to a boil stirring frequently, cover and simmer over medium-low heat for approximately 15 minutes, water should be absorbed and millet should be fluffy, for slightly different flavor toast millet before cooking
basic mojito ingredients
in a tall thin glass , crush or muddle part of the mint with a fork to coat the inside
add the sugar and lime juice and stir thoroughly
top with ice
add rum and mix
top off with the club soda
add a lime or lemon slice and the remaining mint
serves one
basic mojo sauce
in the bowl of a food processor , add garlic , salt , pepper , orange juice , lime juice , onion and oregano
process for 2-3 minutes or until smooth
through the feeder tube add the oilve oil until the mixture is throughly blended
store in the refrigerator until ready for use
basic muffin batter  and variations
get out the additional ingredients for the variation you have chosen
heat oven to 375f
grease 12 regular or 24 mini-muffin cups
in a large bowl with an electric mixer , beat butter , sugar , baking powder and salt until pale and fluffy
beat in eggs
gently stir flour in alternately with buttermilk , beginning and ending with flour until well blended
follow the directions for the variation you've chosen and divide the batter among the muffin cups
bake 17 to 20 minutes for regular size , or 14 to 16 minute for mini muffins , until a toothpick inserted in center comes out clean
cool in pan for 5 minutes , then remove and cool completely on wire rack
chocolate cinnamon:
add 1 teaspoons cinnamon to flour in basic batter
stir in 1 cup melted semi- sweet chocolate chips after flour
divide among muffin cups
cut up 4 ounces light cream cheese and press into batter
sprinkle with 2 tablespoons sugar mixed with teaspoons cinnamon
bake as above
apple almond:
crumble 1 can or 1 roll almond paste on top of basic batter and stir in with 1 cup chopped apple
divide among muffin cups and top each with 2 thin slices apple
bake as above
brush tops with 2 tablespoons warmed honey
pumpkin struesel:
mix 2 / 3 cup solid-pack pumpkin , cup brown sugar , 2 tablespoons molasses , and 1 teaspoons pumpkin-pie spice into basic batter
divide among muffin cups
top with crumbly mix of 3 tablespoons cold butter , 1 / 3 cup flour , 3 tablespoons brown sugar and 1 / 3 cup chopped pecans
bake as above
cranberry upside down:
thoroughly grease muffin cups
mix cup whole-berry cranberry sauce , cup chopped pecans , 2 tablespoons sugar and teaspoons nutmeg
divide among muffin cups
press 1 pecan half into center
spread basic batter gently over cranberries
bake as above
cool in pan 15 minutes
cranberry:
mix cup whole-berry cranberry sauce , cup chopped pecans , 2 tablespoons sugar and teaspoons nutmeg into basic batter
bake as above
spicy mincemeat:
stir 1 cup mincemeat and teaspoons allspice into basic batter
divide among muffin cups
bake as above
basic muffin recipe
sift together dry ingredients
make a well in the centre
combine the wet ingredients then mix with dry ingredients
stir only until combined
if using fruit , add to batter
fill paper-lined muffin cups 2 / 3 full
bake in preheated 400 degree fahrenheit oven for 20 to 25 minute , or until toothpick inserted in centre comes out clean
basic muffins
in large bowl sift together , dry ingredients
make a well in the center
in another bowl
combine milk , eggs , and melted butter
pour into dry ingredients
mix just till blended , no more than 15 strokes
do not overmix
spoon batter into tins
place in preheated 400 oven
bake 15-18 minutes till golden
variations:
apple cinnamon: add 1 tsp cinnamon , 2 tbsp butter , 1 1 / 2 cups fine chopped apples
bacon: add 5 strips crisp
crumbled bacon , add drippings to batter
cheese: add 1 cup grated sharp cheese
orange:
add 1 tbsp grated orange zest to dry ingredients , sub 1 cup oj for milk
basic muffins  with variation options
preheat oven to 400f mix milk and egg together well
mix dry ingredients and cut in butter
add to milk / egg mixture
add sugar
stir until just moistened
fill greased or paper lined muffin pans 2 / 3 full
bake for 20 minutes , or until golden brown
makes 10 muffins
you may change the basic muffins by adding one of the variations to the dry ingredients before adding other basic ingredients
follow rest of the baking instructions as stated above
1 / 2 cup chopped walnuts , 1 / 2 cup raisins , 1 / 2 cup peeled and cored grated apples , 1 cup blueberries , 1 tbs
grated orange or lemon peel
basic muffins with variations
beat egg, add milk , oil and vanilla, stir in dry ingredients, spoon into muffin pan, bake at 375 for 25 minutes, variations: after mixing add the variation ingredients, mix and match to get your favorite !
basic navajo fry bread
combine dry ingredients in a bowl
cut in the shortening until it resembles crumbs
slowly add water and mix thoroughly until you have a good dough
knead the dough for a few minutes
use flour when needed and break off pieces about the size of a golf ball
you flatten these balls to about pancake size and fry in hot oil
i don't remember the reason why but the indians poke a hole in the center of the dough before frying
when they are golden , drain on paper towels
basic no added sugar vegetarian mincemeat
quarter and core apples , but do not peel
grind in old-fashioned meat grinder , using medium-coarse blade
remove seeds from lemon and orange , grind and add to apples
grind 1 cup raisins
mix all ingredients except rum flavoring in large bowl , stirring in spices and flour , then date sugar if desired
add flavoring and mix again
place in covered bowl or other container with tight lid
refrigerate at least one week before using or canning
canning:
1 / 2 inch head space , boiling water bath 20 min for pints after water returns to boil , longer for altitudes over 1000 ft
if any jars fail to seal , freeze for later use
to freeze after refrigerating for the recommended week , place in clean freezer containers or jars , leaving 1 / 2 inch at top
cover with clean lids and place in sharp-freeze section of freezer until frozen
thaw overnight in the refrigerator before using
makes 1 quart , enough for 2 8-inch pies
1 / 4 cup 116 calories , 2 diabetic fruit exchanges protein 1 , fat 0 , carbohydrate 28 grams , 0 cholesterol if salt omitted , 1 / 4 cup contains 7 mg sodium
source: canning and preserving without sugar by norma m
macrae , r
d
third edition 1993
basic no fail cornbread
pre-heat the oven to 400 degree f, mix together all ingredients, spray a 13" x 17" half-sheet pan with pam, pour in the blended ingredients, bake for 25-30 minutes until golden brown on top, serve hot with butter
basic nomato sauce  tomato free tomato sauce
put everything in a covered pot , bring to a boil , reduce heat to simmer until veggies are soft
take out the bay leaf , blend well till smooth and use as you would tomato sauce , spicing appropriately for the dish you're using it in
basic oatmeal
place 3 / 4 cup of the rolled oats into a blender and process until a flour, add all rolled oats , water , cinnamon and vanilla to pan and bring to a boil, reduce heat and cook for 3 minutes, add honey and applesauce and stir for 1 minute, add to bowls, enjoy