formido/recipes-20k huggingface dataset:
baby potatoes with creamy goat cheese and fine herbs
preheat oven to 425
in a medium saucepan combine vermouth , water , parsley , tarragon , lemon zest and salt
set aside
cut potatoes in half horizontally
slice a small portion of the rounds off , so potatoes stand alone
add the halved potatoes to the saucepan
bring to a boil over medium heat
adjust heat to maintain a gentle simmer and cook until fork tender , about 8 minute set aside to cool in the liquid for 5 minute
drain potatoes , reserving 2 tsp of the cooking liquid
discared the herbs and lemon zest
with a small spoon or melon baller , scoop out a little of each potato to make a little "bowl" for the cheese
toss the potatoes in the oil in a small bowl and stand them up on a baking sheet
bake until lightly browned , about 15 minutes
meanwhile , make the filling: in a medium bow , cream the cheese with the creme fraiche and the 2 tsp reserved cooking liquid
fold in the minced herbs , season with pepper to taste
remove the potatoes form the oven and let cool slightly
while the potatoes are still warm , spoon a dollop of the cheese mix into each potato
set the potatoes on a platter an top with the chive segments to garnish
baby potatoes with cumin
preheat oven to 400, set potatoes on cookie sheet and drizzle with oil, toss with cumin seeds and roast 20 min , then broil 5 min to brown cut edges, toss cooked potatoes with salt , and serve
baby potatoes with fresh dill
boil the potatoes in salted water until fork-tender, drain and place in a large bowl, toss with lemon , salt , pepper and olive oil, sprinkle the potatoes with dill weed, toss and serve
baby rattle cupcakes
heat oven to 350 for shiny metal pans or 325 for dark or nonstick pans
place paper baking cup in each of 20 regular-size muffin cups
in large bowl , beat cake mix , pears , 1 / 3 cup reserved pear syrup , the oil and egg whites with electric mixer on low speed 30 seconds
beat on medium speed 2 minutes , scraping bowl occasionally
divide batter evenly among muffin cups
bake 18 to 22 minutes or until toothpick inserted in center comes out clean
cool 10 minutes: remove from pan to cooling rack
cool completely , about 30 minutes
in medium bowl , beat butter , shortening , vanilla , powdered sugar and 3 tablespoons milk on low speed until well blended
beat on medium speed , adding more milk if necessary , until fluffy and spreadable
place 1 / 3 cup frosting in each of 2 small bowls
add yellow food color to one bowl and stir to blend: add green food color to other bowl and stir to blend
frost cupcakes with remaining white frosting
pipe designs on cupcakes with yellow and green frostings
decorate as desired with candy sprinkles
with bamboo skewer poke hole in side of each cupcake
tie ribbon bow in center of each lollipop stick
add gumdrop to one end of each stick
insert other ends of sticks into hole of cupcakes , to form rattles
baby red potato salad with lemon and herbs
bring potatoes to boil in large pot of water
reduce heat to medium-low and simmer until potatoes are tender , about 17 minutes
drain
let stand until cool enough to handle , about 20 minutes
cut potatoes into 3 / 4-inch pieces
place 1 layer of potatoes in large bowl
sprinkle with some of vinegar and salt and pepper
continue layering potatoes with vinegar , salt , and pepper
add all remaining ingredients
toss
season with salt and pepper
baby red potatoes with garlic and parsley
preheat oven to 375 degrees
grease a 2 quart casserole dish
scrub potatoes , chop into halves or quarters , depending on size of potato
place in casserole dish
cut butter into pats
place randomly around top of potatoes
sprinkle with parsley
sprinkle with garlic
bake , uncovered , at 375 degrees for about 10 minutes
stir
cover
continue baking at 375 for about an hour , or until the potatoes are tender , stirring a couple more times during baking
baby red salt potatoes
wash and scrub potatoes
fill medium to large saucepan with water and add salt to water until salt will no longer dissolve and lays at bottom
bring water to steady boil and add potatoes
reduce heat to medium , cover and simmer until tender
drain potatoes
toss in serving dish with melted butter or olive oil and add whatever you have on hand to taste -- pepper , parmesan or garlic
enjoy !
baby reubens
in a bowl , mash corned beef with a fork until fairly smooth, stir in cheese , sauerkraut and mayonnaise mixing well, separate dough, stretch and pat a piece of dough into a 4 circle, place 1 tablespoon corned beef mixture on one side of the circle, brush the edges of the circle with egg white, fold dough circle over filling , pressing edges to seal, crimp the edges with a fork, place on a lightly greased cookie sheet, just before baking recrimp edges with a fork to strengthen seals, bake 400 degrees for 8 to 10 minutes until golden brown
baby roasted deviled potatoes
wash the potatoes well under cold water
dry the skins
set oven to 425 degrees
place a large baking sheet that has been lightly sprayed with non-stick cooking spray or buttered in the oven to preheat for 10 minutes
if using large potatoes , quarter them
toss the potatoes with oil , 1 teaspoon salt and a small amount of black pepper if desired
carefully remove the hot pan from the oven , and spread the potatoes , cut side down if using sliced potatoes
roast for about 12-14 minutes until undersides are golden
turn the potatoes and roast until tender
while the potatoes are roasting , melt butter in a small saucepan
whisk in vingear , mustard , cayenne pepper and 1 teaspoon salt
transfer the roasted potatoes to a large bowl , then toss with the butter mixture with hot potatoes until well coated
delicious !
baby romaine with mango
place leaves on plate, chop mango into cubes and toss over leaves, cut up the red onion into desired size and add on top, garnish with feta, vinaigrette:, mix all together using more fresh lemon than sunflower oil, pour over salad, enjoy !
baby ruth bars
bring sugar and syrup to a full boil, remove from heat , mix in peanut butter& pour over cereal, press into buttered pan, melt chocolate& butterscotch chips& spread for frosting, chill
baby ruth bars  no bake
butter a 9" x 13" baking pan, heat sugars , syrup , and peanut butter in a heavy saucepan, mix until smooth, combine cornflakes , chocolate chips , and peanuts, pour peanut butter mixture over the cornflake mixture and mix well, press into the bottom of the prepared pan, allow to cool before cutting into bars
baby ruth candy brownies
combine margarine , sugar and syrup in saucepan, stir over low heat until margarine melts and sugar dissolves, add peanut butter and vanilla extract, pour over oatmeal, mix well, press into a greased 13 x 9-inch pan, bake at 375 degrees f for 12 minutes, topping:, melt chocolate and butterscotch chips, stir in peanut butter and peanuts, spread over top of brownies after removing them from the oven, cool and cut into squares
baby ruth cookies
heat oven to 350f, in a mixing bowl , cream butter and sugar, add egg and vanilla, mix well, combine flour , baking soda , and salt, add to the creamed mixture, stir in candy bars, drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet, bake for 10 minute at 350f or until edges are lightly browned, immediately remove cookies to wire racks to cool
baby ruth copycat bars
microwave peanut butter , 1 / 2 cup white corn syrup and brown sugar in a large bowl until dissolved
mix in peanuts and cornflakes
press mixture into a well greased pan
microwave butter , chips , and the 1 / 2 tablespoon white corn syrup until melted , stirring often
pour over peanut mixture and place into fridge until set
cut into bars
baby ruth cupcakes
preheat the oven to 350f
line a cupcake tin with paper baking cups
chop all of the baby ruth bars
set aside half for the cupcake batter and half for the icing
combine all of the ingredients for the cupcakes , except the candy pieces , into a large bowl and beat until pale
slowly mix in the candy chunks by hand
spoon batter into the baking cups and bake for 20 minutes , or until done
check with a toothpick
while the cupcakes cool , you can assemble your icing
beat the powdered sugar and butter until icing is formed
spread on the cooled cupcakes , and top the cupcakes off by sprinkling the remaining candy pieces on top
baby shower blue cloud punch
in a large plastic or glass punch bowl stir together the kool-aid drink mix powder with 7-up and white cranberry juice until well combined
stir in sugar starting with 3 / 4 cup and adding in more to taste
place scoops of ice cream on the top of the punch , the ice cream will somewhat melt and create a beautiful baby blue colour that resemble white clouds floating on top)
serve immediately
baby shower pink cloud punch
in a large glass punch bowl , mix the lemonade and lemon-lime soda
add in half of the sherbet , and stir well to make frothy
add in small scoops of the remaining well-frozen little sherbet balls
and the lemon and / or orange slices
serve immediately
also make certain that your lemonade and soda are very cold , so you do not have to add any ice to the punch when serving , although of coarse ice may be aded if desired
delicious !
baby shower raspberry dip
combine the sour cream , cream cheese , sugar and raspberry extract in a medium bowl
with an electric mixer , blend until smooth
chill for about 30 minutes
garnish with fresh raspberries
baby shrimp and tarragon mustard
mix the mustard , lemon juice , vinegar , and tarragon
blend in the mayonnaise
add the shrimp , then the sour cram
blend well
cover and chill
suggested dippers: butterflake biscuit chips , cabbage , chili peppers , string beans , artichoke leaves
baby shrimp scampi and angel hair pasta  rachael ray
get your pasta water going
start the scampi sauce when you drop your pasta into boiling water to cook
heat a large skillet over medium high heat
add extra-virgin olive oil and melt the
butter into it
add shallots and cook a minute or 2 , stirring constantly
add lemon zest and shrimp and heat shrimp through , another minute or two
add vermouth or wine and tomatoes
toss another minute to heat the tomatoes through
add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp
season liberally with salt and pepper and serve with chives to garnish
baby shrimp scampi with angel hair pasta
get your pasta water going
start the scampi sauce when you drop your pasta into boiling water to cook
heat a large skillet over medium high heat
add extra-virgin olive oil and melt the butter into it
add shallots and cook a minute or 2 , stirring constantly
add lemon zest and shrimp and heat shrimp through , another minute or two
add vermouth or wine and tomatoes
toss another minute to heat the tomatoes through
add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp
season liberally with salt and pepper and serve with chives to garnish
baby shrimp stuffed fillet of sole
saute green pepper , onion , parsley , salt , pepper and parmesan cheese in 2 t of butter
add shrimp
cook 3-4 minutes
divide filling evenly among the filets
roll up and hold with toothpick
bake at 400 degrees for 15 minutes
make white sauce with 2t butter , 2t flour and 1 cup milk
pour over the fish
garnish with paprika
turn oven down to 350 and bake 15 minutes longer
baby spinach   pine nut salad with creamy bacon dressing
for the dressing
cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy
place the bacon , mayonnaise and water in a food processor and process until the bacon is finely chopped
for the salad
place the eggs in a saucepan of cold water , bring to the boil and cook for 7 minutes
rinse the eggs under cold water , peel and cut into wedges
in the pan you used to cook the bacon , cook the pinenuts over a medium / high heat for 1-2 minutes until toasted- beware they burn easily
to serve
place the spinach on a serving plate , scatter with the pine nuts and egg wedges
drizzle with the dressing
baby spinach  n pineapple salad
place spinach in a salad bowl and top with rest of salad ingredients, refrigerate until serving time, heat salad oil in a skillet and add the sesame seeds and brown, add remaining dressing ingredients and mix well, transfer mixture to a covered jar and refrigerate for several hours, shake well before using
baby spinach and bella s chicken lasagna
dice up chicken breast half to bite size pieces, put oil in frying pan and turn stove to medium low, add chicken and cook through, dice onion and garlic, once chicken is cooked , add to frying pan, when onion is soft , remove from heat, add alfredo and spices , stir, add layer of sauce to bottom of 9x9 inch pan, sprinkle some of the cheeses, add a layer of noodles, alternate remaining ingredients for next 2 layers, top with parm , mozzarella , and a few bella's, preheat oven to 375 and cook for 50 minutes or until noodles are tender, do not overbake !
baby spinach and lentil salad
sort and wash lentils , place in a pan with bay leaf , cinnamon stick and stock
bring to a boil , reduce heat and simmer 15 to 20 minutes or until tender
drain , discarding the bay leaf and cinnamon stick
while the lentils are cooking , place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid
cook the onions and garlic until soft and lightly browned
place the lentils in a large bowl adding the olives through parsley
stir in cooked onion and garlic
combine the fennel seeds , oregano and red pepper flakes , crushing to release the flavors
add to the lentil mixture
drizzle with the lemon juice and olive oil
add feta cheese and mix to combine , season with salt and pepper to taste
chill for several hours before serving
divide the salad greens among chilled plates and top with lentil salad mixiture
baby spinach and raspberry salad
heat oven to 350f, toast sunflower seeds on a cookie sheet for 4 minutes, whisk together vinegar , honey , herbs , garlic , and shallot, slowly whisk in oil, season with salt and pepper and set aside, in a bowl , toss spinach with 2 tbsp vinaigrette, season with salt and pepper, toss with sunflower seeds and remaining ingredients and serve
baby spinach chickpea salad   rachael ray
combine chopped spinach and chopped onions in a bowl, add vinegar and old oil, toss well to coat and combine, season with salt and pepper to your taste
baby spinach cobb salad
in a medium skillet , cook chicken in olive oil until brown
remove from skillet and cut into 1 / 2-inch strips
add bacon cubes to skillet and cook over medium heat for 2 minutes or until crisp
reduce heat to low and add vinaigrette dressing to bacon , cook , stirring for 30 seconds
place baby spinach in a large bowl
pour dressing over the baby spinach and toss well
add the chicken strips and cooked egg
serve immediately
baby spinach omelet
in a bowl , beat the eggs , and stir in the baby spinach and parmesan cheese
season with onion powder , nutmeg , salt , and pepper
in a small skillet coated with cooking spray over medium heat , cook the egg mixture about 3 minutes , until partially set
flip with a spatula , and continue cooking 2 to 3 minutes
reduce heat to low , and continue cooking 2 to 3 minutes , or to desired doneness
baby spinach pesto
puree all ingredients in a food processor, enjoy with hot pasta , salads or as a spread for sandwiches
baby spinach salad
whisk together the olive oil and the lemon juice
toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice
season the salad with sea salt and freshly ground black pepper
baby spinach salad with creamy dijon dressing
in a small bowl , whisk together the first 8 ingredients, refrigerate dressing until ready to serve, when you're ready to serve the salad , place the spinach in a large salad bowl, top with the bell pepper , onion , and avocado pieces, drizzle the dressing over the salad , and toss together gently to combine
baby spinach salad with dates   almonds
put the vinegar , onion , and dates in a small bowl
add a pinch of salt and mix well with your hands
leave to marinate for 20 minutes , then drain away any residual vinegar and discard
meanwhile , heat the butter and half of the olive oil in a medium frying pan over medium heat
add the pita and almonds and cook for 5 to 6 minutes , stirring all of the time , until the pita is crunchy and golden brown
remove from the heat and mix in the sumac , red pepper flakes , and 1 / 4 teaspoon salt
set aside to cool
when you are ready to serve , toss the spinach leaves with the pita mix in a large mixing bowl
add the dates and red onion , the remaining olive oil , the lemon juice , and another pinch of salt
taste for seasoning and serve immediately
enjoy !
baby spinach salad with lemon and parmesan
place the lemon juice in a small bowl
whisking constantly , slowly add the oil in a steady stream , whisking until the vinaigrette is creamy
set aside
rub the inside of a large bowl with the cut sides of the garlic halves
add the spinach
drizzle with the reserved lemon vinaigrette
toss gently to coat
divide the salad among 4 plates
shave the cheese in wide sheets over each salad with a vegetable peeler
season with salt and pepper and serve
baby spinach salad with mandarin orange and red onions
arrange the spinach leaves on a large platter or individual salad plates
top with the mandarin sections and chopped red onion
whisk together the marmalade and vinegar
stream the oil into the dressing while continuing to whisk
when ready to serve , pour the dressing over the salad and season with salt and pepper
baby spinach salad with peanut dressing
place the dressing ingredients in a blender and puree until smooth
in a large bowl toss together the baby spinach and shredded carrots
add half of the peanut dressing and toss to coat the greens
add more dressing sparingly as needed
divide between chilled salad plates and garnish each serving with a sprinkling of peanuts , chow mein noodles , and slivered pepper
baby spinach salad with strawberries and candied almonds
in a small bowl , toss together almonds , corn syrup , sugar , salt and cayenne pepper until coated
spread in a single layer on a parchment-lined baking sheet
bake in 325f oven , stirring occasionally to break up clumps , for about 12 minutes
let cool completely on pan on rack
break into pieces
for the dressing , whisk together oil , sugar , vinegar , salt and pepper in a small bowl
in a large bowl , toss spinach with dressing
sprinkle with candied almonds and strawberries
baby spinach salad with swiss cheese crisps
over medium-high heat , heat a nonstick skillet
add the shredded swiss in small , 1 1 / 2 inch piles to the hot skillet
when the cheese fries to a light golden color at the edges , about 2 minutes , and can be moved with a thin spatula , flip the cheese rounds and cook another 15 to 30 seconds , then remove from skillet and transfer to plate or rack to cool
repeat to form 12 to 16 crisps , 3 or 4 per salad
put the spinach in a bowl
core and thinly slice the apples then squeeze a wedge of lemon over them to keep them from browning
toss the apples with the spinach
for the dressing , combine the thyme , dijon and vinegar with a whisk
stream in the olive oil while continuing to whisk
pour over the salad and toss to coat greens and apple evenly
transfer the salads to plates and top with the swiss crisps
baby spinach with asian style dressing
combine dressing ingredients and toss with baby spinach leaves
baby spinach with garlic cream and coriander
wash spinach thoroughly and remove stalks
crush the garlic
melt the butter in a large saucepan , add spinach and stir over moderate heat for about 5 minutes until the spinach wilts and has released its liquid
turn stove onto high and add the garlic and coriander
stir until all the liquid has evaporated , then add cream and salt and pepper to taste
baby spinach with nut crusted mozzarella
in a food processor , finely chop the pecans
add 1 / 2 teaspoon seasoned salt and 1 / 2 cup of the flour to form a coarse meal
set aside
in a shallow bowl , combine the remaining 1 cup flour with the remaining 1 / 4 teaspoon seasoned salt
set aside
to make the egg wash , whisk the egg and milk together in another shallow bowl
set aside
season both sides of the cheese slices with salt and pepper
dredge each slice in the flour , lightly shaking off any excess , then dip each slice in the egg wash , allowing any extra to drip off
then dredge the slices in the pecan meal to coat both sides
set aside for several minutes to allow the coating to "set"
in a medium saucepan , heat 1 tablespoon of the olive oil over medium heat
add the onions and cook , stirring , until they caramelize , 10 to 12 minutes
add the scallions and garlic and cook , stirring for 1 minute
whisk in 1 / 2 cup of olive oil , the vinegar , and the honey
season with salt and black pepper and remove from the heat
set aside
in a large frying pan over medium heat , heat the remaining 2 tablespoons olive oil
saute the cheese in the pan until the crust is golden , 1 to 2 minutes on each side
drain on paper towels
mix the spinach with the caramelized onion / honey dressing and season with salt and pepper , if you like
to serve , divide the greens into 4 equal portions in the center of 4 salad plates
arrange 2 slices of cheese around the greens on each plate
enjoy !
baby spinach   avocado  grapefruit salad
1, to make dressing , mix together honey , vinegar , and mustard, using a wisk , add oil in a slow stream and mix well, stir in poppy seeds, this makes about a cup of dressing, 2, using a serrated knife , cut , and peel the membranes from grapefruit, section fruit and throw away the membranes, 3, gently arrange spinach on individual plates, top with sliced avocado and grapefruit sections, drizzle 1 tablespoon dressing over each salad, sprinkle with toasted pine nuts and gorgonzola , if desired
baby spinach  pear and walnut salad
place the honey and vinegar in a medium bowl and stir until well combined
cut the pears lenghtways into 1cm-thick pieces and toss in the honey mixture
cook the pears on a heated , oiled grill pan or bbq hotplate on one side for 1 minute or until golden
remove and set aside to cool
toss the walnuts in the remaining honey and balsamic vinegar mixture , and cook on a heated oiled grill pan , turning frequently , for 2 minutes or until golden brown
set aside to cool
feta dressing: place the milk and rosemary in a small saucepan and bring to the boil
remove and cool
discard the rosemary
place the feta in a medium bowl and gradually whisk in the milk , a little at a time until it forms a smooth paste , whik in the oil and season to taste
serving: place the pears and walnuts in a large bowl , add the baby spinach leaves and chives , pour over the feta dressing , toss well and serve
they are a type of pear which was first developed by the german settlers who settled the barossa valley , in south australia , in the 1840s
corella pears are soft skinned , golden and red: really beautiful
as my mother said , they look as if they belong in a still life painting
they lose this colour when cooked , but they come out a beautiful golden brown , and they are so , so deliciously sweet
if you are familiar with fuji apples , in taste and appearance , they are their cousins
i'm planning to make this salad next time with half corella pears and half fuji apples
baby squash stir fry
heat oil in a large pan medium high heat, add next 5 ingredients stir fry quickly, toss in sugar , soy , & sesame oil, squeeze lime juice over all and garnish with herbs
baby sweet peas with honey pecan butter
cook peas as directed on package, drain well, meanwhile , melt butter in small saucepan, stir in honey and pecans, pour over peas, stir to blend