formido/recipes-20k huggingface dataset:
bakinbaby s  zucchini summer  casserole
saute' ground beef , chopped red pepper , onion and garlic in medium skillet , until meat is well browned
add zucchini , salt , cumin & pepper , cook over medium heat 8 minutes
add tomato sauce , crushed red pepper and corn or , bring to a boil , reduce heat , cover and simmer 10-15 minutes or until zucchini is beginning to soften
if mixture is too thick , add a little water
top each serving with parmesan cheese or cheddar cheese
we like parmesan
bakinbaby s blackberry cobbler
combine flour , sugar , baking powder & salt , then cut in 1 / 4 cup butter till mixture resembles coarse crumbs
in another bowl combine milk and slightly beaten egg
and add all at once to dry ingredients , stirring just to moisten
combine juice from berries with water to make 1 cup liquid
in a medium saucepan , combine berry juice , cornstarch and sugar
cook till thickened then add berries and butter and cook till hot
pour filling into a buttered 8" square baking dish and immediately spoon on biscuit topper in 6 mounds
bake at 400 degrees for 20-25 minutes
bakinbaby s bread and butter pickles
combine veggies in a large bowl , sprinkle with kosher salt then ice cubes , allow to cool in frigerator at least 3hours , 6-8 hours is even better
drain and rinse veggies , set aside
heat vinegar , sugar , mustard seed , marmalade , celery seedturmeric and dry mustard in a medium saucepan for aboout 5-6 min
, just till heated
pack drained veggies is quart jars , cover with heated vinegar solution , top with rings and lids , and keep in frig
for at least 3 days before eating
or , process in hot water bath for 15 minute
we prefer the frig
process as the cukes will keep crispy and fresh for up to one year
bakinbaby s dashing albacore sandwich
mix celery , onion , water chestnuts , drained tuna , seasonings & mayonnaise in a small bowl , allow to set for 4-5 minutes
divide tuna mixture in half and spread on two slices of bread , top with tomato slice and lettuce leaf , bread slices can be spread with mayonnaise if desired
bakinbaby s dijon baked cod
preheat oven to 350f and lightly grease a baking sheet
in a small bowl , mix mayonnaise , mustard , horseradish and lemon juice
stir in parmesan cheese
and bread crumbs
arrange fish portions on prepared cooking sheet , spread bread crumb / cheese mixture evenly over fish
in a small bowl mix melted butter , bread crumbs and 1 tablespoon parmesan cheese , then sprinkle over bread crumb and cheese coated cod
bake for 15-20 minutes or until fish flakes easily with a fork
bakinbaby s egg   mushroom breakfast
cook bacon till crisp in a 8-10" skillet
drain and cut bacon into 1 / 2" slices
pour off grease and return 1-2 tbsp bacon grease back into pan and saute' onions & peppers about 5 minutes , stir in mushrooms
continue to cook over low heat until veggies are crisp tender
place veggie mix in a small dish , set aside
wipe skillet clean , add some olive oil to the skillet and scramble eggs
while the eggs are still soft , stir in cheese , continue cooking until eggs are just beginning to set not runny , but before they are setting up , add veggies , and immediately fold in bacon pieces right before serving
serve on individual plates
bakinbaby s elegant stove top stuffing
in a skillet saute onion , celery , and apple in olive oil , cook about 4 minutes
in the mean time , boil broth , butter and water
add sauted vegetables and dry stuffing mix along with cran-raisins and cook over medium heat for 1-2 minutes
remove from heat , let stand 5 min , fluff with a fork
you can serve immediately or bake in a 350 degree oven for 10 minutes
baking mix aka  bisquick
measure the dry ingredients into a bowl
sift together 3 times , place in a large bowl and cut shortening into dry ingredients using pastry blender until size of small peas
store in tightly covered container
baking mix cheese and garlic biscuits
preheat oven to 450
mix baking mix , milk , and cheese until soft dough forms and beat for 30 seconds
drop by spoonfuls onto ungreased cookie sheet
bake 8 to 10 minutes
mix melted butter or olive oil with garlic and brush over warm biscuits before removing from cookie sheet
baking powder
mix together
baking powder biscuits
mix ingredients well , form into biscuits on non-stick pan , bake for 10 - 15 minutes at 450 degrees
baking powder biscuits  drop type
sift flour salt and baking powder into mixing bowl
cut in shortening until the particles are fine
add milk all at once and stir just until dough clings together and flour disappears
drop by spoonfulls into greased muffin cups
bake 450 deg for 12 / 15 min
baking powder buscuits
preheat oven to 425 degrees
in large bowl , combine flour , baking powder , and salt
using a fork , stir until well mixed
add shortening , rolling it around in the flour mixture , and break it into 4 to 5 pieces
mix flour and shortening with shortening finger
continue mixing flour and shortening until most of the flour is mixed with shortening
using a fork , mix in milk until flour mixture is moistened
on a lightly floured surface , with floured hands , knead dough about 10 times
pat dough into 9 inch circle
using 2 inch cutter , cut out biscuits
place biscuits on greased baking sheet , touching one another for soft sides or apart for crisper sides
bake 12 15 minutes , or until golden
baking powder dumplings
mix dry ingredients, add milk and egg and stir to make soft dough, add 3 quarts of water to a large pot or dutch oven, put 1 tsp salt and 1 tbsp oil in water and bring to boil, drop dough by tablespoonful into boiling water, boil five minutes on one side, turn and boil another five minutes, remove from water
baking powder meatballs
beat bread together with milk
add meat , onion , salt , pepper , any other desired seasonings , and baking powder
mix well
form into balls and brown in a small amount of oil
place in casserole dish and pour undiluted soup over the meatballs
cover and bake for 45 minutes at 350f
baking powder stollen
preheat oven to 350f
sift all dry ingredients together in a bowl and set aside
beat all other ingredients except fruit together in a large bowl
add dry ingredients to bowl and combine thoroughly
add fruit and mix well
place dough on floured surface and knead lightly
cut dough into 2 equal pieces
shape each piece into stollen shape and place both on large cookie sheet
bake for 30 minutes
reduce heat to 300f and bake an additional 20-25 minutes
when done , wait 5 minutes and spread each with melted butter and sprinkle thickly with powdered sugar to form a glaze
enjoy
baking spice   copycat pampered chef cinnamon plus mix
in a medium bowl , combine all ingredients
store in an air tight container
use this mix in recipes that call for the ingredients above
i substitute this for all of my cinnamon needs
if a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend
it tastes great used in cinnamon and sugar for toast and in cinnamon rolls
baking spice blend mix
in a small bowl , combine all ingredients with a wire whisk until thoroughly blended
pour mixture into a 1 / 2 cup container with tight-fitting lid , label and date
baking stone fries
peel and cut your potatoes into french fry chips
place in cold water until you want to cook them , this removes some of the starch from the potato
heat oven to 375f
place a circle of baker's paper on the cold stone , already set in the handle , the paper just protects the stone and makes for easy cleaning
dry the potatoes on paper towels and sprinkle them with salt pepper and your favorite spice blend arrange them on the baking stone and place in the oven
after about 20 minutes take stone out of oven and turn the chips over
return to oven and continue baking for a further 15-20 minutes or until they are brown and puffed
baking stones
preheat oven to 325f
combine flour , baking powder , salt and butter or margarine and blend together until the texture is crumbly
beat the egg and add with sugar , cinnamon and currants
mix well
roll out dough to about 1 / 4-inch thickness on a lightly floured board
using a floured cutter , cut into 3-inch circles
place the cakes on a lightly oiled cookie sheet , allowing at least 1 / 2 inch to separate one from another
bake for 5 minutes and then turn the cakes over and bake for 5 minutes with the other side up
baking powder biscuits
into 2 cups of sifted pastry flour , sift and mix one level teaspoon of salt and four level teaspoons baking powder
chop in one level tablespoon chilled shortening or butter , wet to a stiff dough with about three-fourths cup milk or half water and half milk
toss out on a floured board , pat it down and roll one-half inch thick
cut into small rounds and bake in a hot oven
baking powder biscuits  pre 1940
mix and sift dry ingredients, rub in fat with, add milk granually to make a soft dough use a knife in mixing, toss on a well floured board, pat and roll out to 1 inch thickness, cut with biscuit cutter rolled in flour, place close together on an oiled pan, bake in a hot oven 450 degrees 10-15 minutes
baklava
preheat oven to 350 degrees f
butter the bottoms and sides of a 9x13 inch pan
chop nuts and toss with cinnamon
set aside
unroll phyllo dough
cut whole stack in half to fit pan
cover phyllo with a dampened cloth to keep from drying out as you work
place two sheets of dough in pan , butter thoroughly
repeat until you have 8 sheets layered
sprinkle 2- 3 tablespoons of nut mixture on top
top with two sheets of dough , butter , nuts , layering as you go
the top layer should be about 6- 8 sheets deep
using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan
you may cut into 4 long rows the make diagonal cuts
bake for about 50 minutes until baklava is golden and crisp
make sauce while baklava is baking
boil sugar and water until sugar is melted
add vanilla and honey
simmer for about 20 minutes
remove baklava from oven and immediately spoon sauce over it
let cool
serve in cupcake papers
this freezes well
leave it uncovered as it gets soggy if it is wrapped up
baklava   an indian milk sweet in sugar syrup
heat a pan on medium flame
add butter
once it melts , add vermicelli to it
stir-fry it until it turns golden brown
remove from heat
in an oven proof tray , spread half of the fried vermicelli
in another pan , add the milk , essence and semolina
mix it until the mixture is like a thick syrup
add the chopped nuts
cool it for 5 minutes
pour it over the vermicelli spread in the tray
allow it to set
spread the rest of the vermicelli over it
bake in an oven for 10-12 minutes or till the top browns
in the pan , add the sugar , water and orange rind with a little vanilla essence
when the syrup boils , cool it
pour it over the vermicelli on top
press on the sides so that the syrup is absorbed inside the sweet
cut into equal sized squares
serve warm
if it remains , you can refrigerate it for 5 days , but make sure you warm it up in the oven before serving
it has to be had"hot" to be relished !
baklava cheesecake
crust:
mix all ingredients thoroughly and press into a spring form pan
you want it going about 1" up the sides
poke the crust with a fork to keep it from bubbling , and bake at 350 for 15-20 minutes , or until brown
set aside to cool
cheesecake:
mix the cream cheese with a beater
this is much easier to do at room temperature
add the sour cream and beat until fully blended
add the sugars and salt
mix thoroughly
add the eggs , one at a time , beating thoroughly after each
add the lemon juice , spices , and vanilla
mix until fully blended
pour onto the pie crust and tap the edges of the pan firmly to dislodge extra bubbles
bake at 350 for 45 minutes
then turn off the oven and let the cake sit another hour before removing it to cool to room temperature
do not open the oven until it has sat the hour without heat
it will collapse a bit and get cracks
cardamom sauce:
mix all ingredients , except the nuts , and cook over low heat
bring slowly to a boil and let boil 5 minutes
remove from heat and add the nuts
keep stirring as it cools for the next couple minutes
to serve:
let the cheesecake sit 24 hours and then remove from the pan
drizzle with the cardamom sauce and nuts
baklava cups
preheat the oven to 350 degrees, place the shells on a baking sheet, mix the sugar and chopped nuts and fill the shells, bake for 8 minutes or until the shells are lightly browned, mix the honey and water in a small bowl and drizzle over the nuts, serve warm or at room temperature
baklava ice cream with honey poached figs
preheat oven to 200 degree c
spread the nuts onto a baking tray and cook for about 10 minutes , just until the nuts are golden and toasted
cool
grease and line two 6 1 / 2 cm deep loaf pans
stand ice cream at room temperature to soften , just so that it's workable-not melted
roughly chop the cooled nuts
add the cinnamon and sugar to the nuts and stir to combine
place 1 litre of the ice-cream into each loaf pan and spread evenly
sprinkle each with 1 cup of nut mixture
top with the remaining litre of ice-cream in each pan and top each with the remaining nuts , pressing the nuts on so that they stick in the ice-cream
wrap each pan with plastic wrap and then a layer of foil
freeze for at least 6 hours or overnight
to make the honey figs bring the water , honey and cinnamon to the boil in a saucepan
reduce heat and simmer for 10 minutes
add the figs and cook another 15 minutes
cool slightly , transfer to a container and refridgerate for at least 2 hours
to serve , slice the ice-cream and serve topped with some figs and drizzled with the syrup
baklava latte
in a 10-ounce cup , combine syrups , honey and espresso
fill cup with steamed milk , top with a small dollop of foamed milk , sprinkle generously with cinnamon and garnish with a cinnamon stick
serve immediately
baklava mini bites
melt 1 / 2 cup butter in 1-quart saucepan, stir in 1 / 2 cup honey , lemon juice and cinnamon, cook over medium heat , stirring occasionally , until mixture is thickened, remove from heat, combine thickened honey mixture , walnuts and raisins in small bowl, mix well, cool to room temperature, heat oven to 350f, cut phyllo sheets in half crosswise, place 1 1 / 2 cups filling on end of each phyllo rectangle, roll up , starting at long edge, combine all glaze ingredients, brush over top of dough, cut into 1-inch slices with sharp knife, repeat with remaining phyllo dough, place baklava slices onto ungreased baking sheet , cut-side down, bake for 8 to 10 minutes or until lightly browned, let stand 1 to 2 minutes, remove from baking sheet, serve warm or cool
baklava minis
melt butter in microwave in small mixing bowl, add sugar and cinnamon and mix with a spoon, add nuts and mix again, place shells on a baking sheet lined with foil, put enough nut mixture to fill shell, bake at 350 for 15-20 minutes, let cool, add a drop of honey to each shell
baklava muffins
preheat oven to 400f degrees
mix all the filling ingredients together in a small bowl , set aside
in a large bowl , mix together the flour , baking powder , baking soda and sugar
mix the egg , melted butter and buttermilk
make a well in the dry ingredients and add gently mix in the wet ingredients
fill 12 miffin cups 1 / 3 full , add a scant tablespoon of filling , cover with more muffin mixture until 2 / 3 full
sprinkle any remaining filling on top of the muffins
bake for 15 minutes
put the muffins onto a rack to cool and drizzle with honey
baklava salmon  salmon with honey  butter  walnuts  and mustard
preheat oven to 400
line shallow roasting pan with non-stick aluminum foil , or spray with non-stick pan spray
in small bowl , blend butter , mustard , and honey , set aside
in another bowl , mix together bread crumbs , nuts , and parsley
place salmon fillets on prepared pan , sprinkle with salt and pepper , and brush with honey-mustard mixture
sprinkle tops with crumb / nut mixture
if any remains , press into sides of salmon
bake salmon 12-15 minutes in preheated oven , or until it flakes easily with a fork
serve with lime or lemon wedge
baklava salmon with asparagus
equipment:
9x13 baking sheet
preheat oven to 425 degrees f
line a baking sheet with parchment paper
in a small bowl , whisk to combine melted butter , mustard and honey
in a shallow dish or bowl stir to combine pistachios , panko , parsley , 1 / 2 teaspoon salt and 2 tablespoons olive oil
place salmon on one side of the baking sheet and season with salt and pepper
brush top of fish with honey mustard mixture , then press pistachio and panko topping onto the honey mustard to coat top of salmon filets
arrange asparagus and tomatoes on the other side of the baking sheet , top with thyme sprigs , salt , pepper and drizzle with 2 tablespoons olive oil
bake for 10-12 minutes until salmon is cooked through and asparagus is tender
serve with lemon wedges and garnish with parsley sprigs
baklava syrup
in medium saucepan , combine sugar , water , cloves , and cinnamon, simmer 2 minutes, add honey , lemon and orange, simmer 5 minutes, stir in vanilla and remove from heat, discard cinnamon , cloves and oranges, spoon over warm baklava and cool completely before serving, cover an store up to 5 days
baklava tarts
to make pastry: dump everything into a bowl , roll up your sleeves and get your hands right into it
work the dough well and knead for a couple of minutes
wrap in plastic wrap and refrigerate for 30 minutes before proceeding with recipe
make 12 balls of equal size out of the dough and tamp a pastry ball down into each of 12 non-stick muffin cups , making sure pastry covers bottom and comes 3 / 4s of the way up sides
to make filling: mix all filling ingredients together well
carefully distribute filling mixture into pastry-lined muffin cups
preheat oven to 375f
bake for 25-30 minutes
the pastry should be a light golden colour
wait 2 minutes after removing from oven and very carefully , using the
some tarts may be a little stuck , just run the
baklava with honey syrup
preheat the oven to 200c / 400f , and lightly grease a shallow baking tray
place the sesame seeds in a small , non-stick pan over a medium heat , and cook , while shaking the pan gently , for 3-5 minutes or until golden and toasted
transfer to a bowl , add the walnuts and cinnamon and mix well
brush 1 pastry sheet with the melted butter and fold in half crossways to form a rectangle
sprinkle 1 / 4 cup of the walnut mixture evenly over the pastry
and starting from one of the long ends , roll it up into a log
brush with butter
place on a baking tray
and repeat with the remaining pastry , butter and walnut mixture
bake the baklava for 10-12 minutes or until golden
and then allow them to cool on the baking tray
the honey syrup: peel 1 large strip of rind from the lemon , remove the pith , juice half the lemon
then place the lemon rind , lemon juice , sugar , honey , cinnamon stick , cloves and 2 cups of water in a saucepan over a medium heat
cook , stirring often , for 5 minutes or until the sugar has dissolved
increase the heat to high and bring to the boil
reduce the heat to medium-low and simmer gently for 10 minutes or until the honey syrup thickens slightly
pour the hot honey syrup over the cold baklava , and stand for 30 minutes or until the baklava has absorbed the syrup
cut each baklava diagonally into 3 pieces and serve
baklava s crock pot baked beans
drain baked beans in colander in sink
fry up bacon according to directions on package until crisp and let drain on paper towels
crumble when cooled
finely chop red pepper and yellow onion
combine all ingredients in crock pot
cook for 4 hours on high or 8 hours on the low setting
baklavas  light version
mix walnuts , sugar , and cinnamon , in a bowl
brush the bottom of a parallelogram baking dish with oil
line in , one phyllo pastry and fold it up on the sides
repeat with 3 sheets , brushing with oil as each one is added
place walnut mixture on top
trim the edges of the sheets sticking out around the dish with a sharp knife
cover with rest of phyllo sheets , brushing each one
cut the top sheets with diagonal parallel lines , about 4 cm apart and then across to form medium size diamond shapes
bake at 180 c 350f gas mark 4 for 50 minutes , until golden
remove from oven and while still hot , sprinkle with honey
stud one clove on each piece of baklava
baklawa  lebanese  version of baklava
unwrap and carefully unfold thawed phyllo dough
cover with plastic wrap or wax paper and a damp cloth to keep the dough from drying out
for the filling -- grind the walnuts coarsely , mix with sugar and orange blossom water until well blended
butter a 12 x 16 inch baking pan
render the butter
for the assembly -- layer one package of the phyllo sheets in the pan , buttering generously between each sheet with a pastry brush or cloth dipped in butter
mix 2-3 tablespoons of water with the walnut mixture and put over the top of the last sheet , making sure to keep the layer of walnuts level
repeat the same procedure with the second package of dough , buttering generously between each sheet , and butter the top
cut into diamonds , dipping the knife into hot water as you go for easier cutting
pour over any remaining butter
bake at 350 degrees for 45 minutes to 1 hour or until bottom is done and top is golden brown
if top does not brown nicely , put the baklawa under the broiler for a few seconds , watching constantly , as it will burn very quickly
for the syrup -- mix sugar and water together and bring to a boil
boil about 15-20 minutes
remove syrup from heat , add lemon juice and orange blossom water
stir and let cool
shortcut -- butter pan and place one whole package of phyllo dough in pan , butter top , and add nut filling
place second package of phyllo dough over nuts and butter the top
cut into diamonds and pour all the rendered butter into the pan , making sure it settles into all the cuts and around edges
bake as directed above
baklazhanovaya ikra   eggplant  aubergine   caviar
pierce an eggplant with a fork in several places , put on a baking sheet and bake , about an hour to an hour and a half , turning while baking , until soft in a 325 degree oven
refrigerate until cool
cut the eggplant , lengthwise , in half and scoop out the pulp
chop the pulp until very fine
mix onion , tomatoes , eggplant pulp , garlic , oil , and vinegar together and season with salt and pepper
cover and refrigerate for several hours
baklazhanovaya ikra is served with chopped parsley
bal
bring water to boil , add ginger , cinnamon , cloves , pepper , a bay leaf to it and then bring to boil again
in 5-10 minutes stir in honey and strain
bal   more crabby bake    5fix
preheat oven to 375 degrees
line 9x9 baking pan with reynolds no stick foil
spread simply potatoes shredded hash browns on the bottom of the baking pan pushing them into the pan to make a crust
bake the hash browns for 12 minutes
in a bowl , gently mix the crab meat , softened cream cheese , old bay and 1 / 2 of the cheddar cheese
pour the crab meat mixture on top of the hash browns
top the crab meat mixture with the remaining shredded cheddar cheese
return the casserole to the oven and bake for 35 minutes or until hot and bubbly
bal s lentil cookies
cook the lentils in boiling water for 35 minutes
strain the lentils and crush with a fork
preheat the oven to 375 degrees f
grease a cookie sheet or line a cookie sheet with parchment paper
in a bowl , cream the crushed cooked lentils , butter , and brown sugar together and then add the egg and blend
add the flour , baking soda , and vanilla
stir in the oats , slivered almonds , pumpkin seeds , and chocolate chips and mix well
drop the cookies by the spoonful onto the prepared baking sheet and flatten
bake the cookies for 13 to 18 minutes and allow to cool on a baking rack
bal s no butter butter chicken
heat a large skillet over medium-high heat
add the oil
when it starts to get hot , add the onion , garlic , and ginger and cook for 4 minutes , or until the onion is golden
add the tomato paste , brown sugar , cumin seeds , garam masala , red chile flakes , turmeric and salt
cook for 2 minutes
add the chicken cubes and stir well to coat
add the yogurt and water and cook , stirring until the chicken is done , about 8 minutes
serve with roti or rice