formido/recipes-20k huggingface dataset:
baghali polo   persian rice with lima beans
in a saucepan , saute the onion and lima beans over medium heat for about five minutes
season with salt and pepper
in a small bowl , combine saffron water and yogurt
add 1 / 2 cup of your basmati rice to this bowl and mix
in a large pot , add enough water to thinly cover the bottom
add 3 tablespoons canola oil and give it a swirl so the water and oil mix
layer the bottom of the pot with the rice and yogurt mixture
add a handful of chopped dill to the pot then cover with a small layer of rice
sprinkle 1 teaspoon of advieh over the rice
add a generous layer of lima beans
add a generous layer of chopped dill
gently mix the rice , fava beans , and dill
continue layering until you are out of both rice and the vegetables
you should finish with a layer of rice
sprinkle 1 teaspoon of advieh on top
with the end of a spatula , make holes around the perimeter of the pot , making sure you don't pass the yogurt-rice layer
cover and on high for 10 minutes
place a towel on top of the pot and cover tightly
cook on medium-low for 1 hour
halfway through the cooking process , drizzle 2 tablespoons of melted butter or oil over the rice
if you'd like , you can also add a pinch of saffron to the butter or oil too
baghrir moroccan yeast pancakes
blend the pancake batter in blender 3 minutes
pour into bowl and let rise until double
in non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan
oil the pan every time you make one
swirl like crepe batter
cook until dry on top
don't flip over
will resemble honeycombs
stack on towel
not on each other
will stick when warm
warm syrup ingredients together
pour over honeycomb side
bagna cauda
in a small saucepan , cook garlic paste and sliced garlic in olive oil with anchovies over low heat , stirring occasionally , for 15 minutes
stir butter and milk into mixture and transfer to a fondue pot
serve warm with accompanying vegetables
bagna cauda   olive oil  garlic  butter and anchovy sauce
place all ingredients in an oven casserole , cover and bake at 275f for 1 1 / 2 hours
serve with bread and / or vegetables
bagna cauda with cream  dip
brown garlic in oil in a deep skillet, add anchovies and butter , stirring until hot, reduce heat, stir in cream and heat just til warm, serve immediately , with any raw veggies or italian bread for dipping
bagnet verde sauce
cook rigatoni according to package instructions
while pasta is cooking , combine remaining ingredients in a blender or food processor and process to form a paste
pour paste into a large skillet and cook 4-5 minutes
when pasta is done , reserve 1 / 2 cup cooking water and add to skillet
drain pasta and add to skillet
add cheese , stirring well until liquid has almost evaporated
remove from heat and serve hot
bagno di poppea
chill a champagne glass with ice or in the freezer, pour absolut vodka , banana liqueur , cream and triple sec into a shaker, fill the shaker with ice cubes and shake it until the shaker is very cold, empty the champagne glass from ice and water, strain the drink into the champagne glass, garnish with a maraschino cherry
bags of gold
heat the juice or soup in a large pot
cut the cubes of cheese
combine the baking mix and milk
divide dough into 4 dumplings and wrap around the cheese cubes
carefully drop dumplings into the soup and cook for 10 minutes , covered , then 10 minutes uncovered
put a dumpling in each bowl and cover with soup
for vegetarians check the baking mix to be sure it contains no animal fat
baguette
in large bowl , sprinkle yeast and sugar over warm water and let stand until foamy with wooden spoon , stir in 2 cups flour until combined
stir in salt and 2 cups remaining flour until mixture forms a stiff dough
on a lightly floured surface , knead dough with lightly floured hands , kneading in enough of remaining 1 / 2 cup flour to keep dough from sticking
transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk preheat oven to 400 f
punch down dough and form into a long slender loaf
put loaf diagonally on a lightly greased large or 17" x 14" baking sheet and let rise uncovered for about 30 minutes
baguette may be made up to this point 4 hours ahead and chilled
make 3-4 diagnal slashes on loaf with sharp knife and lightly brush top with cool water
bake loaf on middle rack 30 minutes or until golden and transfer to rack to cool
baguette garlic bread
preheat oven to 375 degrees
slice baguette's into 1 / 2" slices
heat olive oil in small skillet or pan
add the finely minced garlic cloves and cook very quickly
not over 20 or 30 seconds , watching closely so you don't burn
brush baguette slices with the olive oil and put on a baking sheet
sprinkle with parmesan cheese
bake in oven for 8 - 12 minutes or just until they are lightly browned
to freeze: prepare up to the point of brushing the bread with the garlic oil
place on a baking sheet , put in freezer and freeze until firm
remove from freezer , wrap well in plastic wrap and then foil
label and return to freezer
to serve: unwrap and place on baking sheet
proceed with directions and bake at 375 degrees for 12 minutes or until hot through
baguette sandwich with roasted eggplant  tomatoes and pesto
preheat oven to 350 degrees
toss eggplant slices with olive oil , garlic , 1 / 4 teaspoon salt and a few pinches pepper
lay eggplant on baking sheet and bake for 20 minutes
remove from oven and brush with the balsamic vinegar
cut baguette in half lengthwise and hollow out the center
brush both sides generously with pesto , then lay eggplant in bottom in overlapping slices
follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper
place the cheese on top and follow with the lettuce
place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches
baguette toast
slice bread on an angle, place olive oil in small shallow bowl, dip each side of bread slices in olive oil, broil until slightly browned , flip and broil other side too, watch carefully , it can go from not quite done to burned in an instant !
baguettes
dissolve yeast in 1 / 2 cup warm water
stir with a fork
set aside for 10 minutes
combine flour and salt
add the yeast mixture , and stir in the remaining 1 1 / 2 cups water
mix the dough until it's sticky enough to knead
on a lightly-floured surface knead for 6-10 minutes
the dough will be sticky and smooth
put the dough in a bowl , cover with a damp cloth , and let rise at room temperature until doubled in size
punch down the dough and divide into 4 equal parts
shape each into a baguette , and transfer teh loaves to a lightly-greased baking sheet
let rise until doubled
preheat the oven to 450 degrees
pour 2 cups of hot water into a pyrex dish or pan and set in preheated oven next to the baguettes
bake 15 minutes , then lower the temperature to 400 and bake another 5 minutes until golden brown
allow to cool before slicing
baguettes  whole wheat
dissolve yeast and sugar in warm water in a large bowl , let stand 5 minutes
add 3 1 / 2 cups of the bread flour , wheat flour , semolina and salt to yeast mixture
stir with a whisk until well blended
turn the dough out onto a lightly floured surface
knead until smooth and elastic
add enough of remaining bread flour 1 tablespoon at a time , to prevent douogh from sticking to hands dough will feel tacky
place dough in a large bowl coated with cooking spray , turning to coat top
cover and let rise in a warm place , free from drafts , 45 minutes or until doubled in size
punch dough down , cover and let rest 5 minutes
divide into thirds
working with one portion at a time , roll each portion into a 16-inch rope on a floured surface
place ropes on a large baking sheet sprinkled with cornmeal
cover and let rise 40 minutes or until ropes are doubled in size
uncover dough
cut 3 slits in top of each rope
preheat oven to 425f
throw water onto floor of oven
place baking sheet in oven
quickly close oven door
bate at 425f for 30 minutes or until loaves are golden brown and sound hollow when tapped
remove from pan , and cool on wire racks
cut each loaf into 12 slices
baguettes with scallion olive oil spread
soak the chopped scallions in cold water to remove their raw heat, drain well and mix with olive oil, toast the baguettes, spread the scallion olive oil on top , and season with salt and pepper to taste
baguettes  do try this at home
water for dough: use 1 cup water in summer , 1 1 / 4 cups water in winter , and somewhere in between the rest of the year , or if your house is climate controlled
directions
make the starter by mixing the yeast with the water , then mixing in the flour to make a soft dough
cover and let rest at room temperature for about 14 hours
overnight works well
the starter should have risen and become bubbly
if it hasn't , your yeast may not be working
dissolve 1 / 4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar , and wait 15 minutes
if nothing happens , replace your yeast , and begin the starter process again
if you're using active dry yeast , mix it with the water , then combine with the starter , flour , and salt
if you're using instant yeast , there's no need to combine it with the water first
mix and knead everything togetherby hand , mixer or bread machine set on the dough cycletill you've made a soft , somewhat smooth dough
it should be cohesive , but the surface may still be a bit rough
knead for about 5 minutes on speed 2 of a stand mixer
place the dough in a lightly greased medium-size bowl , cover the bowl , and let the dough rise for 3 hours , gently deflating it and turning it over after 1 hour , and then again after 2 hours
turn the dough out onto a lightly greased work surface
divide it into three equal pieces
shape each piece into a rough , slightly flattened oval , cover with greased plastic wrap , and let them rest for 15 minutes
working with one piece of dough at a time , fold the dough in half lengthwise , and seal the edges with the heel of your hand
flatten it slightly , and fold and seal again
with the seam-side down , cup your fingers and gently roll the dough into a 15" log
place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans
cover them with a cover or lightly greased plastic wrap , and allow the loaves to rise till they've become very puffy , about 1 1 / 2 hours
towards the end of the rising time , preheat your oven to 450f
if you're using a baking stone , place it on the lowest rack
using a very sharp knife held at about a 45 angle , make three 8" vertical slashes in each baguette
spritz the baguettes heavily with warm water
this will help them develop a crackly-crisp crust
bake the baguettes until they're a very deep golden brown , 25 to 30 minutes
remove them from the oven and cool on a rack
or , for the very crispiest baguettes , turn off the oven , crack it open about 2" , and allow the baguettes to cool in the oven
baha margarita
combine ingredients in blender and mix, add ice to thicken
bahama breeze fire roasted jerk shrimp
heat oven to 500 degrees f
stir beer , allspice , minced scotch bonnet pepper , minced garlic , thyme and sliced green onions in 1-quart baking dish
fold in the shrimp , coating well
drizzle melted butter over the shrimp
slice bread into 1-inch-thick slices and place on top
put baking dish with shrimp and bread on middle rack of oven
remove from oven when bread is golden and shrimp is bubbling hot , 4-5 minutes
if oven is small , heat pans separately
important
then remove gloves and wash hands thoroughly
bahama breeze jamaican grilled chicken wings
marinating procedure
add the jerk marinade , garlic , thyme , allspice , water , and scallions in a large bowl and mix well using a whip to evenly combine the ingredients
add the chicken wings to the marinade , cover with plastic wrap and place in the refrigerator on the bottom shelf
make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade
marinate the chicken wings for 18 to 24 hours before cooking
the longer the marinating time , the more flavorful the wings will become
cooking procedure
after marinating is complete , remove the wings from the marinade and place in a clean bowl
lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing
bake the wings at 350f for 20 25 minutes or until fully cooked
remove from the oven and place in the refrigerator to chill to 40f
make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings
the wings are cooked with the wing
by pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure
grilling procedure
heat your gas or charcoal grill to medium heat
place the chilled wings on the grill and grill for 2 - 3 minutes on each side
the skin of the wings should develop a crisp texture and a mahogany like color
make sure the wings are fully heated to 165f
wings can also be placed on the grill directly from the oven to express the cooking process
allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor
serve hot with your favorite beverage
enjoy !
bahama breeze tostones con pollo
heat vegetable oil in fryer or deep skillet over medium high heat until sizzling when a small drop of water is added
fry frozen tostones in batches of 5 or 6 until crispy and golden
sprinkle with salt and set aside
in separate skillet heat butter over medium heat
add chicken , cumin and taco seasoning , stirring occasionally until nearly cooked through
add in bell peppers , onions and mushrooms
cover and cook until soft
stir in cheese until melted
to serve , top 6-7 tostones with chicken mixture
top with a few spoonfulls of fresh salsa and sour cream if desired
bahama breeze s lemon breeze
squeeze both halves of the lemon into a tall 18-20 oz, glass, add the sugar cane juice or simple syrup and one cup of crushed ice, cover with a shaker tin and shake well , or simply mix well with a spoon, fill the glass with the remaining crushed ice, serve with a straw
bahama mama
mix all ingredients except grenadine together
pour into tall glass
add a splask of 7-up
add grenadine
enjoy !
if serving to guests , you may want to garnish
with a marashino cherry and a small pineapple wedge speared through a plastic pick
bahama mama    non alcoholic punch
mix all ingredients , except for cherries , in large punch bowl, when you place the punch into the cups place a cherry or two into the cup also
bahama mama   large batch
combine all ingredients in large container, serve on ice
bahama mama a la carolina
pour all ingredients into a cocktail shaker filled half-way with cracked ice
shake vigorously
pour into glass and garnish with citrus slice and a maraschino cherry , if desired
bahama mama banana rum cake
to make the glaze
combine the butter , water , and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil
reduce heat to medium-low and simmer for 5 minutes
remove from heat and stir in the rum
set aside and keep warm
to make the cake
position a rack in the middle of the oven and heat to 350f spray a 10-cup tube pan with nonstick cooking spray
sprinkle the pecans in the bottom of the pan and set aside
in a large bowl , use an electric mixer to beat together the butter and sugars until light and fluffy
one by one , beat in the eggs , taking care to mix well between each addition
beat in the mashed bananas , vanilla , and rum
sift the flour , baking soda , baking powder , and salt over the batter and fold in using a rubber spatula , just until no streaks of flour remain
fold in the sour cream
spoon the batter into the pan and spread to the pan using the back of a rubber spatula
bake about 60-80 minutes , or until a toothpick inserted in the center comes out clean
transfer to a wire rack and allow to cool for 5 minutes
use a wooden skewer to poke holes all over the cake and pour 1 / 4 cup glaze over the cake
allow to cool for 5 more minutes
place a serving platter over the pan and invert to release the cake
spoon the remaining glaze over the cake , little by little , and let stand until the glaze is completely absorbed by the cake
if the glaze starts to pool at the base of the cake , use a small metal spatual to spread it up and around the sides of the cake
as the glaze cools , it will form a rummy , sugary shell
allow to cool completely before serving
bahama mama chicken marinade
in olive oil , saute onion , garlic , green onion , chilis , spices and herbs for about 7 minutes , until deep golden brown , stirring often
stir in salt , rum and lime juice
raise the heat , then lower and simmer until all liquid is absorbed
let mixture cool , then place chicken in a glass dish and rub marinade all over it
cover and let marinate in refrigerator overnight
turn chicken halfway through the marinating time
grill or bake chicken as desired
bahama mama sunrise cocktail
mix everything together, pour into a collins glass and serve
bahama mamma
mix all ingredients and shake well, into a highball glass , pour over ice, serve with a slice of orange , pineapple and / or cherry
bahama mamma breakfast spread
combine all ingredients in small bowl, mix well, serve on top of toast , english muffins , waffles , bagels or fruit
bahama shrimp skewers
mix the first five ingredients in a bowl or zip top bag, add all the spices , mix well , taste and adjust ingredients, set a small amount of the marinade aside for basting later on, add the shrimps , pineapple and veggies, marinate in fridge for at least 3 hours, the longer the better, put shrimps , pineapple and veggies onto skewers, if you use wooden ones , first soak them in lemon water to prevent burning, grill on the bbq for 12-15 minutes or until done, keep turning and basting with the marinade you set aside earlier
bahama vacation johnny cake
preheat oven to 350, lightly butter an 8-inch square or round cake pan, whisk together flour and baking powder for a moment to aerate, mix eggs , milk , and oil well, stir into dry ingredients , mixing well, pour into prepared pan and bake for 20-30 minutes or until top is golden brown, brush crust with melted butter, slice into wedges or squares , serve warm , and enjoy !
bahama yellow bird
shake with cracked ice, strain into a chilled cocktail glass
bahama mama pork chops or chicken
in medium bowl , blend reserved pineapple juice with cornstarch, stir in pineapple , chili sauce , raisins , sugar and cinnamon , and set aside, in large skillet , lightly brown chops or chicken in oil and drain, pour pineapple mixture over chops or chicken, cover and simmer 20 minutes or until meat is cooked throughout
bahamas   non alcoholic cocktail
put everything in a blender and blend on high for a few seconds, serve immediately
bahamas bread
mix all the ingredients together and knead for thirty to forty seconds
let rise and knock down and knead for thirty seconds
repeat
allow final rise in a bread pan , about forty minutes , and preheat oven to 425 f
place in oven and decrease temperature to 350 f
bake for thirty minutes
bahamas johnny cake
preheat oven to 350f, mix all dry ingredients together, add egg , milk and oil to dry mixture and blend well, pour into 8 inch square pan, bake 30-35 minutes until slightly brown on top, serve hot or cold with butter , honey or preserves
bahamas rum punch  cocktail
pour all ingredients into a glass, use equal parts orange juice and pineapple juice, you decide how much ice you want, play around with the amounts
bahamas shrimp salad
combine rice and salad dressing in a large bowl, stir well, peel and devein shrimp, chop into bite-size pieces, add to bowl, add celery , cauliflower , onion and bell pepper to bowl, stir well, add lemon juice , mayonnaise and salt to bowl, stir well, cover, chill until serving time
bahamian bean and corn salad
rinse and drain the beans and corn, place in a large bowl, add the onion , red pepper , and garlic, whisk together the vinegar , oil , pepper flakes , sugar , and salt, pour over bean mixture and toss well, garnish with the cilantro and serve
bahamian boiled  fish
place the fish in a non-reactive dish and add the lime juice
sprinkle with salt and pepper to taste
pour 2 cups of water into a pot and add the onions , garlic , parsley and thyme , potatoes , butter and chile pepper
bring to a boil and boil about 10 minutes or until the potatoes are almost done
add the fish with marinade juices , reduce the heat to low and simmer about 10 minutes , or until the fish is just cooked through and starting to flake
taste and adjust for salt and pepper
serve hot
bahamian conch chowder
heat the oil in a large sauce pot over medium heat
saute the onion , celery , carrots , red pepper , potato , thyme , red chili flakes , allspice , and bay leaves for 5 minutes , until they began to soften
add the tomatoes , clam juice , and cold water
bring to a boil and immediately lower to a simmer
if using defrosted conch meat , add now and cook for 35 minutes , uncovered
then add the malt or red wine vinegar , parsley , scallions , salt , and cayenne pepper , and simmer 5 minutes
if using chopped clams , add now along with the malt or red wine vinegar , parsley , scallions , salt , and cayenne pepper , and simmer 5 minutes longer
bahamian crab n  rice
wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean
turn crab with eyes away , upside down , slipping a blunt knife between the shell's seam , push upward to seperate the crab's shell in two
be careful not to push the knife too far
pull apart
scoop the fat from both sides of the shell into a bowl using the knife or a spoon
discard the empty half shell , band , mouth , gills and all other remaining internal organs , leaving behind the toes
break the two segments in half by holding each half securely and snapping apart
this can also be done by chopping the segment with a cleaver
wash the toe segments under the tap and put them in the bowl with the fat
this process is to be repeated until each crab is processed
place a large pot over medium high heat , adding the vegetable / corn oil
allow the oil to heat until a drop of water sizzles when dripped in the oil
add onion , green pepper , salt , black pepper , seasoned salt , thyme , scotch bonnet and stir
saute ingredients until onion is transparent , stirring constantly , about 3 to five minutes
add crab fat and segments , saute , stirring constantly until fat is liquid , about 7 minutes
add tomato paste , stir ingredients together for another 5 minutes
add water
stir ingredients with the water , taste , adjust salt to taste , bring to a slow simmer
gently pour rice into pot , stirring slowly to ensure even distribution of the rice in the liquid
turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping
foil can be used under the lid to prevent the steam escaping
cook for about 20-25 minutes or until all of the liquid is absorbed
do not lift lid while cooking
turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed
fluff and serve hot
bahamian grilled fish
combine oil , garlic , lime juice , ginger , and scotch bonnet in a non-reactive bowl
add fish and turn to coat well
cover and refrigerate 1 hour
light grill
remove fish from marinade and scrape off most of the garlic and ginger pieces
season with salt and pepper and grill about 3 minutes on each side , or until fish is nicely browned and just cooked through
bahamian guava duff
peel and core guavas, rub cores through sieve to obtain some of the pulp , and mix with cut up guavas, add sugar to taste, beat butter , crisco with sugar , then beat in egg yokes, sieve flour , baking powder and salt and fold into butter / egg mixture, add vanilla, divide dough in 3 balls, refrigerate 1 / 2 hour until firm, spread out each of the balls on a piece of foil, cover with guava, starting at one end , fold into roll, cover with foil , place in baking bag and seal, boil 1 hour in large pot with hot water, slice and serve warn with sauce, for sauce: beat egg whites in dish until foamy, cream butter and sugar in a separate dish until sugar has dissolved, gradually add egg whites and vanilla and continue beating till smooth, add to top of warn guava duff when serving