xiaoxl/recipe_data huggingface dataset:
Vegan Basic Vanilla Cake
Category: desserts
By Christine

This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.

Ingredients:
1 cup plain soy milk
1 tablespoon apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅓ cup canola oil
¼ cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract
¼ teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish. Stir soy milk and vinegar together in a large glass measuring cup. Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl. Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 8x8-inch pan

Calories: 287.2
Fat: 10.1 g
Saturated fat: 0.8 g
Carbohydrates: 45.3 g
Sugars: 26.5 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Sodium: 380.1 mg
Cottage Cherry Tarts


Ingredients:
salt, small curd cottage cheese, vanilla extract, powdered sugar

Directions:
HEAT oven to 350°F Mix flour and salt in a medium bowl. Cut shortening into flour mixture with pastry blender. Cut in cottage cheese and vanilla until a firm dough is formed.
SPRINKLE counter with powdered sugar. Roll out dough to 1/8-inch thickness. Cut into 2-inch squares. Fill with 1/2 teaspoon preserves. Overlap opposite corners; seal tightly. Place 2 inches apart on ungreased baking sheets.
BAKE 14 to 16 minutes or until light golden brown. Cool 2 minutes. Remove to wire rack to cool completely. Arrange on serving platter; sprinkle with powdered sugar, if desired.
Healthy Lemon Chicken Salad


Ingredients:
boneless chicken breasts, olive oil, lemon juice, dried rosemary, dried oregano, black pepper, garlic powder, lettuce, sweet peppers, dried cranberries

Directions:
Heat oven to broil.
In a large bowl, whisk together olive oil, lemon juice and spices.
Add chicken breasts and turn to coat.  Let stand 10 minutes.
Place on broiler pan and broil 5 to 6 minutes per side, basting with extra marinade,  until lightly browned and meat thermometer inserted into the thickest part of the breast registers 180 degrees.  Remove from oven and set aside.
Rinse lettuce and tear into bite sized pieces.  My go to lettuce is typically endive or leaf lettuce, but you can use any.  Drain and place in large bowl.
Rinse and clean peppers.  Cut into thin slices and add to bowl.
Add dried cranberries.
Drain olives and add to the bowl.
Drain black beans and add to bowl.
Cut chicken into 1"  cubes and add to bowl.
Toss and serve with dressing of your choice.
2 to 3 Large Servings.
Crispiest Apple Crisp
Category: desserts
By Chef John

The secret ingredient in this apple crisp is Grape Nuts®. This extremely crispy and crunchy breakfast cereal does some amazing things to your basic oatmeal-based fruit crisp topping mixture.

Ingredients:
5  apples - peeled, cored, quartered, and cut into 1/4-inch slices
½  lemon, juiced
½ cup all-purpose flour
½ cup rolled oats
½ cup wheat and barley nugget cereal (such as Grape-Nuts®)
½ cup melted butter
¼ cup white sugar
¼ cup brown sugar
2 tablespoons butter
⅓ cup brown sugar
⅓ cup white sugar
¼ teaspoon cinnamon
1 tablespoon water

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Toss sliced apples with lemon juice to prevent browning. Mix flour, rolled oats, wheat and barley nugget cereal, melted butter, 1/4 cup white sugar, and 1/4 cup brown sugar together in a large bowl. Melt 2 tablespoons butter in a large skillet over medium heat. Stir 1/3 cup brown sugar, 1/3 cup white sugar, and cinnamon into melted butter until sugar begins to dissolve, 3 to 4 minutes. Add apples and water; continue cooking and stirring until apples soften and are coated with sauce, 4 to 5 minutes. Pour apples and sugar mixture into a 2 quart baking dish. Sprinkle topping evenly over the apple filling. Bake in the preheated oven until the top is browned and the filling is bubbling up around the edges, 25 to 30 minutes. Cool for 10 to 15 minutes.

Prep time: 15 mins
Cook time: 22 mins
Total time: 47 mins
Yields: 8 servings

Calories: 364.4
Fat: 15.1 g
Saturated fat: 9.2 g
Carbohydrates: 58.3 g
Sugars: 40 g
Dietary fiber: 3.8 g
Protein: 2.7 g
Cholesterol: 38.1 mg
Sodium: 152 mg
Irish Ham Stock


Ingredients:
ham shanks, carrots, celery ribs, celery root, garlic cloves, bay leaves, parsley, thyme, sage, rosemary, black peppercorns, whole cloves

Directions:
Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
Chef Note: Ham Stock can be frozen for 2 months.
Homemade Lotion


Ingredients:
"water"

Directions:
Place water, oil, and lecithin in a blender (the magic bullet works really well for this recipe].  Turn on the highest setting until it thickens into a lotion.
Spoon mixture into a bowl that has a lid, and add other optional ingredients at this point.  Add as much or as little as you like.
For a great scar lotion, add lots of vitamin E oil.
But beware, this makes a lot of lotion, so split this recipe in half if you don't intend to use it up in time.
Put on the lid and keep this lotion in the fridge.  It will warm up in your hands very quickly when you're ready to use it.
Easy Indian Meal With Fish Fry


Ingredients:
lentils, water, potatoes, onion, tomatoes, green beans, carrot, herbs, cayenne pepper, turmeric powder, coriander powder, ground pepper, ground fenugreek, salt, water, tamarind pulp, mustard seeds, chilies, herbs, salmon, ginger, garlic cloves, cayenne pepper, turmeric powder, salt, white rice

Directions:
Fish fry : cut fish into desired pieces.
Place all ingredients in the blender to make a paste.
marinate the fish 15 min - overnight.
place the marinated fish in the air fryer for 8min each side with 350 F.
serve with red onions cut.
Veg.Stew(Sambar]: mix all the ingredients until water to cover in pressure cooker.
cook on stove top until the whistle blows.
turn off the burner and wait until the pressure knob goes down.
Add tamarind pulp.
In a separate pan fry mustard seeds.
when it pops add red chilies and curry leaves.
turn off the burner.
add the above into the pressure cooker.
mix well and serve with rice and fish fry.
The Perfect Mai Tai
Category: drinks
By 7MICK

The perfect Spring or Summer drink. Tried and tested for over 12 years now. and always a crowd favorite!  This recipe yields one gallon!! Use a 1 gallon sun tea jar for serving!

Ingredients:
2 cups light rum
1 cup dark rum
1 cup 151 proof rum
1 cup orange curacao (orange flavored liqueur)
1 cup almond flavored syrup
1 cup simple syrup
10  limes, juiced
½ gallon fresh orange juice

Directions:
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.

Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
Yields: 1 gallon

Calories: 171.5
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 21.3 g
Sugars: 13 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 4.3 mg
Dianthum


Ingredients:
"watermelon"

Directions:
Refrigerate watermelon and champagne of your choice (we prefer sweet champagne] overnight.
Remove watermelon from the fridge and slice in half. Scoop the meat into a large bowl.
Place the watermelon flesh into a food processor or blender and blend until smooth. If there is not enough room, blend a portion at a time. Strain the watermelon puree through a wire strainer (I use a metal tea strainer] into a see-through container.
Chill for one hour. You will notice the remainder of the pulp will settle, leaving a pale pink upper layer. Ladle the upper watery layer into a pitcher. Discard the hot pink lower layer. Continue to chill your new pitcher, if desired.
In champagne glasses, pour one part champagne, one part watermelon juice.
Servings vary. Enjoy!
Chicken Broccoli Tossed Salad


Ingredients:
broccoli florets, romaine lettuce, chicken breasts, apple, pecan halves, golden raisins

Directions:
Cook broccoli by steaming (microwave or stovetop] for 5-8 minutes or until broccoli is crisp-tender.
Drain broccoli and rinse in cold water; then pat dry with paper towels.
Divide romaine lettuce among four salad plates.
In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
Spoon chicken mixture onto romaine.
Sprinkle with pecans and raisins.
Olive Garden Pasta Roma Soup


Ingredients:
garbanzo beans, olive oil, onion, celery, garlic, carrot, canned tomatoes, chicken broth, black pepper, rosemary, fresh parsley, bow tie pasta

Directions:
Directions:
Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.
Peppermint Patty


Ingredients:
"milk"

Directions:
Add espresso to cup.
Stir in extract and dark chocolate sauce.
Fill with steamed milk and stir.
Top with whipped cream and garnish with a peppermint stick and chocolate curls or shavings.
Pioneer Woman's Creamy Herbed Potatoes


Ingredients:
russet potatoes, butter, onion, cream cheese, heavy cream, salt, pepper, rosemary, parsley, chives, sage

Directions:
Preheat oven to 350 degrees.
Slice potatoes very thinly.
Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt.
Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.
Apple-Basil Chicken Burgers


Ingredients:
eggs, soy sauce, salt, chili powder, garlic powder, pepper, red bell pepper, apple, fresh basil

Directions:
The next step is simply mixing all the ingredients together, make sure it's mixed thoroughly.
As possible idea is to make the mix beforehand, so the spices can flavor the meat even better.
Form 6 patties from the mixture, heat some coconut oil in a frying pan and cook the burgers om medium heat for about 20 minutes.
Minute Steaks with Barbeque Butter Sauce
Category: meat-and-poultry
By Chef John

Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.

Ingredients:
2 (5 ounce) boneless sirloin steaks
salt and freshly ground black pepper to taste
½ cup beef broth
1 ½ tablespoons barbeque sauce
1 dash hot pepper sauce
freshly ground black pepper
1 teaspoon cold butter, or more to taste
1 tablespoon vegetable oil

Directions:
Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic. Generously season each steak with salt and ground black pepper. Set aside. Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir. Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest. Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes. Spoon broth and butter mixture over steak and serve.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 2 servings

Calories: 318
Fat: 22 g
Saturated fat: 7.6 g
Carbohydrates: 4.6 g
Sugars: 3.1 g
Dietary fiber: 0.2 g
Protein: 24.1 g
Cholesterol: 81 mg
Sodium: 409.1 mg
Fry-Tata


Ingredients:
olive oil, onion, eggs

Directions:
Preheat the oven to 400 Degrees F. Spread the fries on a baking sheet and bake until golden brown and crisp, about 15 minutes.
While the fries bake, heat 1 tablespoon of oil in a large nonstick ovenproof skillet over medium heat. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until golden brown and tender, about 5 minutes. Transfer to a large bowl, cool slightly, then stir in the eggs and fries.
Wipe out the skillet and coat with the remaining tablespoon oil. Heat over medium heat, then add the egg mixture. When the edges have set, transfer to the oven. Bake until set in the center, about 10 minutes. Cool slightly, then slide out of the pan and cut into wedges.
Cheese Babka
Category: bread
By KRISTINALANGER

Polish cheese babka like my grandmother served every Easter.

Ingredients:
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup warm water (110 degrees F/45 degrees C)
½ cup butter, melted
¼ cup white sugar
1 ½ teaspoons salt
2 teaspoons vanilla extract
¾ cup lukewarm milk
3  eggs
4 cups all-purpose flour, divided
1 ½ cups farmers cheese
⅓ cup white sugar
1 ½ tablespoons sour cream
1  egg
1 teaspoon vanilla extract
½ teaspoon dried lemon peel
2 tablespoons butter, melted

Directions:
Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes. Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours. Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®). Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.

Prep time: 1 hr
Cook time: 40 mins
Total time: 6 hrs 40 mins
Yields: 1 Bundt-shaped loaf

Calories: 512.7
Fat: 28.2 g
Saturated fat: 19 g
Carbohydrates: 44 g
Sugars: 10.9 g
Dietary fiber: 1.3 g
Protein: 19.1 g
Cholesterol: 133.9 mg
Sodium: 768.6 mg
Roasted Tomatillo and Garlic Salsa
Category: appetizers-and-snacks
By SairajB

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor. If you like your salsa very hot, added roasted Jamaican scotch bonnets instead of the jalapeno.

Ingredients:
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3  fresh jalapeno peppers
1 bunch fresh cilantro
½ cup water, or as needed
salt and pepper to taste

Directions:
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor. Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 1/2 cups

Calories: 12.7
Fat: 0.3 g
Carbohydrates: 2.5 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 2 mg
Pizza Snacks


Ingredients:
parmesan cheese, mozzarella cheese

Directions:
Heat oven to 375.
Spray cookie sheet with non-stick spray.
Unroll dough into 1 large rectangle.
Press perforations to seal.
Spread pizza sauce over dough to within 1 inch of edges.
Sprinkle with parmesan cheese.
Starting on a short side, roll up dough, jelly roll fashion.
With a sharp knife, cut into 16 slices.
Place cut side down on cookie sheet.
Top each slice with 1 pepperoni slice and about 1 tsp.
mozzarella cheese.
Bake at 375 for 10 to 12 minutes or until edges are golden brown and cheese is melted.
Pumpkin Caramel Custard


Ingredients:
sugar, milk, pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, gingerroot

Directions:
Preheat oven to 350°F.
In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat.
Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color.
Quickly divide the caramel among 6 ramekins or dessert cups. Cool.
Combine milk, pumpkin, remaining sugar, eggs, vanilla, and spices.
Pour into dessert cups and place in a baking pan, cover each with foil.
Pour hot water into the pan so water is halfway up the cups.
Bake for 45-50 minutes.
Remove from the baking pan and let cool.
Chill 2 to 24 hours.
Run a knife around the sides; invert onto plates.
Sauerkaut Balls


Ingredients:
bulk sausage, onion, sauerkraut, cream cheese, parsley, spicy mustard, pepper, flour, eggs

Directions:
Fry sausage and onion, breaking into small pieces, until sausage is brown; drain.
Drain sauerkraut and squeeze dry.
Add to sausage mixture with 1/4 cup bread crumbs, the cream cheese, parsley, mustard, garlic salt and pepper.
Mix well and chill overnight.
Place flour for coating balls in a shallow bowl or pie plate.
Place eggs and 2 tablespoons of water in another shallow bowl, beating lightly to combine.
Place bread crumbs in a third shallow bowl.
Shape sauerkraut mixture into small balls.
Roll in flour, then in egg mixture, then in bread crumbs.
Fry balls, a few at time, in deep fat heated to 375°F until brown.
Drain on paper towel, then transfer all of them to baking sheet with sides and bake in 375°F oven for 15/20 minutes.
Cheater's Bananas Foster


Ingredients:
butter, brown sugar, banana, vanilla ice cream

Directions:
Slice up a banana into quarter inch slices.
Then melt butter and brown sugar in a frying pan, making sure to stir as you do so.
After a minute or so, add the sliced banana and stir to make sure the banana gets coated in the sauce.
Let the banana fry, while you quickly scoop out ice cream into two bowls.
Pour topping over ice cream and if desired garnish with whipped cream.
Immediately serve.
Vietnamese Soft Rolls with Crab


Ingredients:
fresh asparagus, water, red leaf lettuce, alfalfa sprout, carrot, fresh basil leaf, fresh cilantro stem, rice paper sheet, hoisin sauce, garlic, soy sauce, sugar, peanuts, water, fish sauce, sugar, garlic, cayenne pepper, lime

Directions:
Mix together ingredients for the nuoc cham sauce in a small bowl and set aside.
Mix together all ingredients for Hoisin dipping sauce EXCEPT chopped peanuts in a small saucepan.
Bring mixture to a boil; then reduce heat and simmer for five minutes.
Cool Hoisin dipping sauce to room temperature, garnish with chopped peanuts, and set aside.
Het oil in a large skillet, add asparagus and cook for one minute.
Add water and cook, covered, for three minutes more; remove from heat.
Note: crab is meant to be chilled and asparagus is meant to be cooled down to room temperature when building rolls.
Fill a large bowl with warm water (deep enough to submerge a rice paper].
Dip one rice paper at a time while building soft rolls, just till it becomes pliable; remove from water and blot on paper toweling.
To build roll, on softened rice paper, place a lettuce leaf with margins on all sides (except top is ok].
Top lettuce with one ounce of crab, one piece of asparagus, a couple of pinches of alfalfa sprouts and shredded carrots, a fresh basil leaf, and a couple of cilantro sprigs.
Fold bottom edge of rice paper up over filling, then wrap right side over filling and roll up tightly into a bundle.
Place on serving platter covered with a damp paper towel while preparing remaining rolls.
Serve at once with dipping sauces and hot chile paste (sambal oelek], if desired.
Sautéed Kale With Chickpeas and Pancetta


Ingredients:
kale, red pepper flakes, pancetta, chickpeas, onion, garlic clove, olive oil, salt

Directions:
Step 1: Heat pan with olive oil and cook pancetta until brown , then add add onion sauté until onions soft; then add garlic and cook another 1 minute. Next, add flake pepper.
Step 2: Place kale in the pan at medium heat, then add salt and stir well. Cook about 3 minutes, then add chickpeas and heat for another 2 minutes.
Serve hot.
Baking Powder Substitute
Category: everyday-cooking
By Rachael Varblow

Have you ever been halfway through a recipe, only to realize that you don't have the baking powder you need to complete it? This simple substitution for baking powder works every bit as well as the real thing. This will become active as soon as it is mixed with any liquid ingredients, so be sure to bake the batter right away.

Ingredients:
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon cornstarch

Directions:
Mix cream of tartar, baking soda, and cornstarch together in a bowl to make 1 teaspoon of baking powder.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 teaspoon

Calories: 6.4
Carbohydrates: 1.5 g
Sodium: 315.5 mg
All-Butter Pie Crust


Ingredients:
all-purpose flour, salt, unsalted butter

Directions:
Whisk together the flour and salt.
Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.