xiaoxl/recipe_data huggingface dataset:
Singkamas (Jicama) Salad
Category: salad
By lola

This is a delicious Filipino salad, terrific for picnics or any outdoor fun. Singkamas are also called bangkwang or jicama.

Ingredients:
1 large jicama, peeled and cut into matchsticks
1  red bell pepper, cut into long thin strips
1  green bell pepper, cut into long thin strips
1 small red onion, sliced into thin lengthwise slivers
2  green chile peppers - halved lengthwise, seeded, and cut into strips
1 (2 inch) piece fresh ginger root, thinly sliced
1  carrot, cut into matchsticks
1 cup water
⅔ cup vinegar
⅔ cup white sugar
1 teaspoon salt

Directions:
Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 113.4
Fat: 0.2 g
Carbohydrates: 27.5 g
Sugars: 17.3 g
Dietary fiber: 6.8 g
Protein: 1.4 g
Sodium: 244.2 mg
Madawaska County BBQ Dipping Sauce


Ingredients:
ketchup, vinegar, sugar, garlic cloves, ground black pepper, Worcestershire sauce, salt

Directions:
Combine all the ingredients in a small pot on low heat.
Stir until the mixture is well blended and it is nice and hot.  Do not let boil, the sauce will not stay blended properly, or that's what my grandmother told us. :-]
Once the sauce is hot remove from heat and let cool.  Pour into a container and refrigerate.  Enjoy with your next chicken dinner.
Bacon Swiss Mac and Cheese


Ingredients:
garlic powder, low-fat buttermilk, chicken broth, whole wheat flour, low-fat swiss cheese, parmesan cheese, dried thyme, dried basil

Directions:
1. In a large pot boil salted water and cook pasta for 8 minutes then drain and set aside.
2. In a bowl mix the milk, broth and flour and whisk until flour is dissolved. Then pour the milk mixture, garlic powder, basil, thyme, and a pinch of salt and pepper into a sauce pan sprayed with cooking spray and cook over medium heat for 3-4 minutes or until milk begins to thicken. Then add the swiss cheese, and parmesan cheese and continue to stir until cheese is melted (around 3 minutes].
3. In a small pan sprayed with cooking spray cook the bacon pieces over medium heat for 3-4 minutes or until crispy. Then set bacon aside on a plate lined with a paper towel.
4. Combine the pasta and cheese sauce and toss well. Then top with bacon pieces and serve.
Baked Ziti


Ingredients:
ground beef, yellow onion, garlic cloves, crushed red pepper flakes, ziti pasta, pre-shredded mozzarella cheese, dried parsley

Directions:
Heat a pan with olive oil, add in chopped onion and garlic.  Saute for 2 minutes.  Add in ground beef and cook until done. Add in Italian seasoning and red pepper.
When done, set meat aside.
Using same pan remove the casings from the sausage and crumble and saute until crispy, not burnt.
Heat water to a rolling boil to cook pasta.
Cook ziti al dente.
The same pan mix sausage and ground beef.
Add sauce and pasta to pan with meat and mix.
In an aluminum tin, line the bottom with the meat and pasta mixture and sprinkle cheese. Keep layering until done adding cheese in between. You may need two tins.
Bake in oven at 350°F covered for about 1/2 hours. Remove tin foil and continue baking for another 1/2 hour or until crispy and golden brown.
Remove from oven.  Sprinkle with parsley and cut into squares and serve.
Spicy Zucchini Oatmeal Cookies
Category: fruits-and-vegetables
By Deb C

In my efforts to use the abundance of zucchini in my garden I concocted this little cookie.  I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted.  It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.

Ingredients:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
½ cup butter, softened
⅔ cup packed brown sugar
1  egg
1 teaspoon vanilla extract
1 cup quick cooking oats
1 cup shredded zucchini
½ cup raisins

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets. Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract.  Mix in the flour mixture and oats until just incorporated. Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 1/2 dozen cookies

Calories: 85.9
Fat: 3.5 g
Saturated fat: 2 g
Carbohydrates: 12.8 g
Sugars: 6.3 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 14.3 mg
Sodium: 47.5 mg
Better-Than-Starbucks® Blueberry Pound Cake
Category: desserts
By BachFromTheDead

This is an adapted recipe of blueberry pound cake that I've tried. It was a huge hit with my familia and has a sweet-but-not-too-sweet flavor with impeccable texture. Serve hot or cold.

Ingredients:
1 cup butter, very soft
1 (8 ounce) container ricotta cheese
1 cup white sugar
½ cup sucralose sweetener (such as Splenda®)
4  eggs
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
1 (12 ounce) package frozen blueberries

Directions:
Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter. Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract. Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter. Pour batter evenly into the prepared pan. Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 1 9x13-inch cake

Calories: 342.7
Fat: 18.9 g
Saturated fat: 11.2 g
Carbohydrates: 37.3 g
Sugars: 19.4 g
Dietary fiber: 1.3 g
Protein: 6.7 g
Cholesterol: 108.5 mg
Sodium: 457.6 mg
Brookies (Brownie Cookies)
Category: desserts
By Melanie B

A co-worker couldn't decide on her favorite for her birthday treat, brownies or chocolate chip cookies, so she said I should just pick one. On the way home I thought this up and couldn't find it on Allrecipes so I created it. These go quickly; I usually make a double batch in a jelly roll pan.

Ingredients:
½ cup butter, softened
½ cup light brown sugar
¼ cup white sugar
½ teaspoon vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup semisweet chocolate chips
1 cup white sugar
½ cup butter, melted
1 teaspoon vanilla extract
2  eggs
⅓ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes. Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely. Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely. Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 20 servings

Calories: 245.6
Fat: 12.8 g
Saturated fat: 7.7 g
Carbohydrates: 32.4 g
Sugars: 22.6 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 52.3 mg
Sodium: 189.1 mg
Spinach Chicken Salad


Ingredients:
brandy, romaine lettuce, asiago cheese, hard-boiled eggs, shallot, pine nuts, artichoke heart, key lime juice, olive oil

Directions:
Rub the brandy (if used] into the diced chicken and set aside while you prepare the remaining salad ingredients.
Combine all the salad ingredients in a large bowl.
Pour over the dressing you prefer and toss well to coat.
Nitko’s Kohlrabi Cream Soup


Ingredients:
onions, celery, olive oil, butter, kohlrabi, garlic clove, semolina, heavy cream, pancetta, parsley, salt, pepper

Directions:
Cut spring onions and kohlrabi and sauté it in mixture of olive oil and butter.
When it gets soft add celery, garlic, salt, pepper and water (1 liter+] and cook 20-30 minutes on easy fire.
When the vegetable is soft take blender or stick blender to make creamy mixture. Add semolina into soup.
In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
Cook blended soup for 10-15 minutes more. Before serving add heavy cream and parsley. Serve with croutons.
Apple or Plum Roses


Ingredients:
apples, plums, puff pastry, butter, lemon juice, white sugar, cinnamon, white sugar, powdered sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C].
Grease or spray a 6 cup muffin pan and set aside.
Thinly slice apples or plums and put into a microwavable bowl with 1 teaspoon white sugar, lemon juice and water (enough water to cover the apples about half way].
Microwave apples or plums for 3 minutes.
Put apricot preserves and 1/2 cup water into a smaller microwavable bowl and cook for 1 minute.
Flour counter and roll out pastry dough.  Cut each sheet into three pieces and trim the edges to create straight lines.
Melt butter & then lightly brush onto pastry dough.
Brush the apricot preserve mixture onto the pastry dough.
Place the sliced apples or plums along one edge of the pastry, placing them into an overlapping pattern from one end to the other.
Mix cinnamon & sugar together and then sprinkle all along the apples (or plums] and the pastry.
Fold pastry in half so that the apples or plums are now sitting somewhat inside the pastry, then gently roll the pastry into the shape of a rose.  You may have to keep the apples or plums from slipping out or the dough from pushing out the backside.
Place the roses into the greased muffin pan and then bake for 40 minutes.  To check doneness, tough the center part of the rose to make sure the dough is golden brown and firm to the touch.
Cool in pan, then sprinkle sifted powdered sugar on tops.  Serve warm or cold.
Upside Down Chocolate Chip Cake


Ingredients:
flour, salt, baking powder, baking soda, sugar, milk, egg, vanilla, butter, brown sugar, water, ground pecans

Directions:
Heat oven to 350°F.
Spray 9 inch round cake pan with non stick cooking spray (Pam].
Add butter(for the topping] in the cake pan and place in preheated oven  until butter has melted (1 minute].
Add remaining topping ingredients to pan and set aside.  Make sure it is evenly spread over the bottom of the pan.
In bowl sift  flour, salt baking powder, baking soda, cocoa powder and sugar.
In separate bowl whisk together vegetable oil, milk, egg and vanilla.
Add to dry ingredients mix well.
Add hot coffee mix well.
Pour over nut mixture in cake pan.
Bake 25-30 minutes or until cake tester comes out clean.
Let cool in pan for 5 minutes.
Invert on  to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Chili Dip


Ingredients:
ground beef, cream cheese, tomato paste, water

Directions:
Cook and drain meat., Combine the remaining ingredients and stir until well blended., Cook on medium heat, stirring occasionally, until bubbly., Serve with Fritos Scoops corn chips.
Evergreen Cookies with Ermine Frosting
Category: desserts
By thehungryscientist

A simple, no-roll sugar cookie that makes 3D trees and wreaths. This old-school frosting, stabilized and volumized with a milk-and-flour roux and equal parts butter and shortening, makes for a fluffy, yet sturdy, topping that's not too sweet to pipe on generously. Decorate with sugar pearls, dragees, or sprinkles. Once set, cookies can be stored in a single layer in an airtight container up to 3 days, or frozen up to 3 months.

Ingredients:
1 ½ cups milk
½ cup all-purpose flour
1 tablespoon all-purpose flour
1 ½ cups white sugar
¾ cup unsalted butter, softened
¾ cup shortening
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
4 drops green gel food coloring, or as desired
1 tablespoon white sugar, or as needed
½ cup unsalted butter, softened
½ cup shortening
½ cup white sugar
½ cup powdered sugar
1 large egg
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt

Directions:
Stir milk and 1/2 cup plus 1 tablespoon flour together in a small saucepan. Cook, stirring constantly, over medium heat until thickened and bubbly, about 5 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes. Transfer cooled milk mixture to a large bowl. Add white sugar, butter, shortening, vanilla extract, and almond extract. Beat with an electric mixer on high speed until frosting is light and creamy, about 5 minutes. Divide frosting among 3 small bowls and tint by beating in enough food coloring to achieve 3 distinct shades of green. Transfer to piping bags fitted with small, medium, and large star tips. Position racks in upper and lower thirds of the oven and preheat to 375 degrees F (190 degrees C). Lightly grease 2 large baking sheets. Place 1 tablespoon sugar on a small rimmed plate. Beat butter, shortening, 1/2 cup white sugar, and powdered sugar for cookies together with an electric mixer in a large bowl until light and fluffy. Beat in egg and vanilla extract. Whisk flour, baking soda, cream of tartar, and salt together in another bowl. Stir flour mixture into butter mixture. Shape into 1 1/2-inch balls. Arrange 2 inches apart on prepared pans. Dip the bottom of a glass in water; then in the plate of white sugar. Press balls to flatten slightly with the sugar-rimmed glass bottom. Bake in the preheated oven until lightly browned, 10 to 12 minutes, rotating pans halfway through. Transfer to a wire rack and cool completely, 10 to 15 minutes more. Pipe frosting onto cookies as desired, making wreaths or trees.

Prep time: 40 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 36 cookies

Calories: 218
Fat: 14 g
Saturated fat: 6 g
Carbohydrates: 21.9 g
Sugars: 13.7 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 22.9 mg
Sodium: 57 mg
Taco Soup


Ingredients:
ground beef, crushed tomatoes, corn, black beans, kidney bean, onion

Directions:
Combine all ingredients in slow cooker., Cover., Cook on low 4 to 6 hours., Garnish individual servings with tortilla or corn chips, cheese and sour cream.
Oven Barbecued Pulled Pork


Ingredients:
kosher salt, dark brown sugar, beer

Directions:
The day before: Trim some of the fat from the meat. All this will do is inhibit the flavors form being absorbed my the meat. Since you'll be cooking this covered, in an oven, the meat won't need it to remain moist. After cutting off the fat, score it as you would if you were doing a baked ham.
Sprinkle the Blacken all over, rub it into the meat, then do the same with the Salt and Brown Sugar. Now you can drizzle it with a little oil, and rub it in again. The oil will aid in blending the spices, and will help sear the meat later when you're cooking it.
Cover with plastic wrap, and let it sit in the refrigerator overnight.
When your ready to cook, about 3 1/2 hours prior to wanting to serve it. Preheat the oven to 500 degrees. Take the meat out of the refrigerator, and add about 1/2 bottle of Sam Adams, or another, full bodied beer. Place in the oven, uncovered for 15 minutes. This lets the top crust up a bit. If you don't want to use beer, you could use Wine, Apple juice, Cranberry / Raspberry juice, etc.
After 15 minutes, cover it real well with aluminum foil, turn the oven down to 325 degrees, and place the pork back into the oven.
Cook at 325 degrees for another 2 3/4 hours. Your time may vary by the thickness of the meat. You can test if it's done, by sticking a fork into it and twisting. If the fork twists real easy, and the meat pulls apart, it's done. You should also notice that the meat has shrunk form the bone.
Let the meat rest, covered, for at least 15 minutes before you start to "pull" it. The traditional method of "pulling" pork is to use 2 forks, I like to use tongs and a fork. After it's pulled I sprinkle another tablespoon of Butt Kickin' Blacken on and stir it in, for a little extra flavor. It should be real moist, because of the beer you had in the pan during cooking, but if do you notice that it's a little dry, you can add a little more beer or BBQ sauce at this time.
My 6 1/2 pound piece of pork ended up making a pile of pulled pork. It was enough for about 10 sandwiches in all.
Awesome Apple and Cinnamon Pancakes


Ingredients:
flour, baking powder, salt, cinnamon, eggs, applesauce, liquid honey, butter

Directions:
In a bowl, mix first 4 ingredients.
In another bowl, whisk together the remaining ingredients, except the oil.
Stir the egg/apple mixture into the dry ingredients; mix well, until smooth.
Warm a skillet.
When skillet is hot, add approx 1/4 cup batter.
Cook until pancake until golden (approx 3 minutes on each side].
Easy Fava Bean Salad
Category: appetizers-and-snacks
By Marianne

Just tear off pieces of warm pita bread and scoop up this delicious Middle Eastern salad.

Ingredients:
1 (14.5 ounce) can fava beans, drained and rinsed
½  onion, chopped  (Optional)
½  tomato, chopped  (Optional)
1  large lemon, juiced
3 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt  (Optional)
1 clove garlic, minced

Directions:
Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 273.9
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 41.2 g
Sugars: 4 g
Dietary fiber: 9.6 g
Protein: 10.8 g
Sodium: 3043 mg
Hungarian Potato Soup


Ingredients:
chicken broth, potatoes, onion, carrot, celery, green pepper, dill, paprika, flour, cold water, sour cream, salt, pepper

Directions:
Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper.
Cover and cook for 20 minutes.
Discard the onion and green pepper.
Mix together the flour and water to form a paste.  With a spatula, slowly stir in the sour cream and this mixture to the hot soup.
Add dill and paprika.
Simmer the soup for another 5 minutes, or has slightly thickened.
Season to taste with salt & pepper.
Lemon-Pepper Salmon
Category: main-dish
By AMAGICITY

Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous.  Great with a spinach salad.

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
4 (4 ounce) salmon steaks
1 teaspoon minced garlic
1 tablespoon lemon pepper
1 teaspoon salt
¼ cup water
1 cup chopped fresh tomatoes
1 cup chopped fresh cilantro
2 cups boiling water
1 cup uncooked couscous

Directions:
Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork. Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 497.5
Fat: 23.5 g
Saturated fat: 6.8 g
Carbohydrates: 36.2 g
Sugars: 1.4 g
Dietary fiber: 3.1 g
Protein: 31.6 g
Cholesterol: 89 mg
Sodium: 1038.7 mg
Nw Trout With Mushrooms (Zwtiii)


Ingredients:
fresh mushrooms, butter, margarine, fresh parsley, all-purpose flour, salt, trout fillets, heavy whipping cream, lemon juice

Directions:
In a large skillet, saute mushrooms in 2 tablespoons butter until tender.
Stir in parsley.
Remove mushrooms to a serving platter; keep warm.
Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides.
Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms.
For sauce, melt remaining butter in a small saucepan.
Gradually stir in cream and lemon juice.
Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms.
Pan-Roasted Miso-Marinated Sea Bass
Category: world-cuisine
By MissGleasonSanchezApostolides

This is my friend Sharon's recipe and it is phenomenal! She is a great cook and I am so happy she shared it with me! For optimal presentation, garnish the servings with shiso (perilla) leaf, and serve with hot jasmine rice.

Ingredients:
¼ cup white sugar
1 tablespoon dark corn syrup
1 ½ teaspoons soy sauce
½ cup sake
¼ cup hoisin sauce
¼ cup white miso paste
¼ cup red miso paste
1 ½ teaspoons minced fresh ginger root
1 clove garlic, minced
1  shallot, minced
5 tablespoons canola oil, divided
6 (6 ounce) fillets sea bass

Directions:
Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F (175 degrees C). Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes. While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 4 hrs 35 mins
Yields: 6 sea bass fillets

Calories: 410.3
Fat: 16.4 g
Saturated fat: 1.9 g
Carbohydrates: 25.3 g
Sugars: 16.1 g
Dietary fiber: 1.1 g
Protein: 34 g
Cholesterol: 69.2 mg
Sodium: 1106.5 mg
Basic Pizza Dough (Italian)


Ingredients:
dried yeast, water, sugar, flour, salt, olive oil

Directions:
Place the yeast into a small bowl and sprinkle with the sugar. Add 125 mL of lukewarm water, then stir to dissolve the yeast and sugar. Cover with a clean tea towel and prove in a warm spot for 30 minutes.
Sift the flour into a large bowl. Make a hollow in the centre  and pour the yeast mixture, salt, olive oil and 5-7 tbsp of water into it.
.
Knead everything into a smooth silky dough, shape into a ball.
Dust the ball with a little flour, cover and set for an hour or until the dough doubles in volume.