formido/recipes-20k huggingface dataset:
baileys salted caramel chocolate pie
melt chocolate chips according to package directions, let cool slightly, whip cream and sugar, when soft peaks begin to form , gradually add baileys with a hint of caramel, gently mix in the melted chocolate, spread mixture into pie crust and sprinkle top with coarse salt, refrigerate for 4-6 hours, garnish with shaved chocolate and / or caramel sauce drizzle
baileys sexy chocolate mousse
to start with , melt chocolate in a bowl over a saucepan of boiling hot water
once the chocolate has melted , add the baileys & egg yolks & stir thoroughly
then , whisk the egg whites until stiff & fold half into the chocolate mixture
once you have done this , transfer the chocolate mixture to a blender , add the rest of the egg whites & blend thoroughly
afterwards , transfer mixture into wine glasses of some kind & place into the fridge for approx' 3 hours to set
towards the end of the 3 hours , you can start to prepare the topping
do this by whisking the double cream & baileys together until thick & then spoon or pipe the mixture on top of the chocolate mousse
refridgerate for a further 1 / 2 hour
finish off with a light dusting of muscovado sugar & garnish with a sprig of fresh mint -- fabulously divine ! --
this mixture serves about 3 people depending on the size of the glasses !
if need be , adjust amount of ingredients to suit how many people you are catering for !
if anyone can think of a better method of making this recipe , please let me know -- appreciated , cheers ! --
baileys spiced frappe
blend all ingredients with 2-3 ice cubes, serve in a glass over crushed ice, garnish with a sprinkle of nutmeg or a cinnamon stick
baileys yoghurt cream dessert
whip the cream until very stiff
stir the baileys into the yoghurt with the icing sugar , then fold in the whipped cream
refrigerate until it's time to serve
when ready to serve , put one meringue mest into each dessert dish , spoon in as much of the baileys yoghurt-cream as seems prudent , sprinkle with chocolate , then dust with cocoa powder
you will probably have more of the filling than you need , depending on the size of your meringue nests - but better too much than too little !
baileys  cream cheese and chocolate muffins
beat cream cheese until smooth , add baileys and beat again
in separate bowl whisk egg , water and butter , then add chocolate
sift remaining dry ingredients into egg mixture and stir until just combined
one third fill well-greased muffins pans with muffin mixture , make a hollow in centre , and fill with 1 teaspoon cream cheese mixture
top up to three quarters full with reamaining muffin mixture
bake 190 c for 20 minutes
baingan bharta   spicy roasted eggplant with tomatoes  cilantro
preheat oven to 350, oil rimmed baking sheet, place eggplant halves , cut side down , on sheet, roast eggplant until flesh is soft , about 1 hour, cool slightly, using spoon , scoop pulp from eggplant halves into medium bowl and mash, discard skins, heat oil in heavy large skillet over medium-high heat, add onions and saut until golden brown , for about 6 minutes, add ginger and stir for 1 minute, add tomatoes and next 4 ingredients, saut for 5 minutes to blend flavors, add eggplant and stir until slightly thickened, remove from heat, stir in cilantro, season with salt and pepper
baingan bharta  curried eggplant  aubergine
preheat oven to 450f
place eggplant on a medium baking sheet and bake for 20 to 30 minutes until tender
remove from heat
cool , peel , and chop
heat oil in a medium saucepan over medium heat
mix in the cumin seeds and onion
cook and stir until onion is tender
mix in ginger and garlic pastes , curry powder , and tomato into the saucepan and cook for 1 minute
stir in the yogurt
mix in eggplant and jalapenjo , and season with salt
cover and cook 10 minutes on high heat
remove the cover , reduce heat to low , and cook for about 5 more minutes
garnish with 1 / 4 bunch of chopped cilantro if desired and serve
baingan bharta  indian style fire roasted eggplants
prick eggplants and roast them over open flame or in a tandoor / preheated oven until the skin scorches and starts peeling off
the sure shot way to check if the eggplants are done is to pierce them with the back of a spoon , if it enters the brinjal like soft butter then they are done
when at room temperature remove the skin and mash the pulp
chop the onions , tomatoes and green chilli
heat oil in a kadahi and add chopped onions
saut until they are pink
do not brown them
then add chopped ginger , garlic , chopped green chilli and stir
after about 1 / 2 a minute add the tomatoes and the saltwhen the tomatoes are doneadd all the powders except for the garam masala powder and cook for another 1 / 2 a minute
now add the mashed brinjals
after this point not much cooking is required
cook for about 1 / 2 to 1 minute and finally add the garam masala and chopped corriander leaves
serve immediately with roti , paraatha , naan , pitta bread , or even on a toast ! we love it on a crunchy toast - irresistable , i tell you !
baingan ka bharta  indian punjabi style
set oven to broil on high
grease the egg plant with some oil , poke 2 or three holes and put it in the oven
keep checking it till the outer skin starts cracking and can be peeled off easily
you want the skin to burn a little so the eggplant has a smokey flavor
allow the eggplant to cool a little
peel the outer skin of the eggplant under cold water
when the skin is removed , mash the eggplant well so that it has an even consistency , you can keep seeds or remove them based on your preferance
put some oil in a pan
when hot , put hing and jeera in
after a minute or so , when the cumin seeds begin to turn darker and give off aroma , add the finely chopped onions
when the onions are light golden brown , add the finely cut green chillies and ginger to it
heat the mixture for 2-3 minutes
then add tomatoes and stir until this masala is pulpy and seperates from the oil
add all the masalas and add the eggplant to it
stir it well and crush the eggplant as much as possible
heat and stir it until the egg plant is well blended into the onion and tomato paste mixture
the more you saut it , the more enhanced the flavor becomes
garnish with coriander leaves and serve hot with parathas or roti
bair family macaroni salad
cook macaroni , prepare all veggies , and dice the eggs
drain macaroni and run cold water over it to bring it to room temperature
add all ingredients into very large bowl and mix
refrigerate until thoroughly chilled
best when made a day in advance , to let the flavors mingle
if using canned shrimp , they will break up and be very fine
this means no one knows there's shrimp in it unless you tell them , so this can be your "secret ingredient"
)
larger shrimp can be used , this is just what mom always made it with
baja beer battered tilapia  great for fish tacos
place all the beer batter ingredients in a blender
blend until smooth , scraping down the sides as necessary
transfer the batter to a shallow baking dish , add fish , turning to coat all sides
heat 1 tablespoon oil in a large nonstick skillet over medium-high heat
transfer one-third of the battered fish to the pan , placing each piece into a little oil
cook until golden brown , 3 to 4 minutes per side
transfer cooked fish to a plate
keep warm
add 1 tablespoon oil and half the remaining fish to the pan
cook as directed above , reducing the heat if necessary
cook the remaining fish with the remaining 1 tablespoon oil
serve immediately
to make tacos: fill tortillas with fish and cabbage then top with salsa
enjoy !
baja bites
in a bowl , combine eggs and cottage cheese, blend until almost smooth, add in flour , baking powder , and butter, stir to combine, stir in onion , chiles , and cheese, pour mixture into a lightly greased 8x8 inch pan, bake in a 350 oven for 30-40 minutes, let cool slightly, cut into squares
baja black beans  corn and rice
cook brown rice
in a medium bowl , combine black beans , corn , tomatoes , onion , cilantro , jalapeno , lime juice , oil , salt , pepper and hot sauce
to serve , place a scoop of hot rice in a bowl or on a plate , top with a generous scoop of the black bean mixture
stir together before eating
baja blend mocktail
to a blender , add all ingredients and blend until smooth, pour into a coupette glass, garnish with a fresh strawberry
baja blue jello shots
place your jello shot cups on a cookie sheet
this will make for easy transport
place 2 cups very hot water in a pitcher
slowly pour in contents of jello packages while stirring constantly
stir until completely mixed
add in the remaining ingredients and stir well
pour into plastic jello shot cups or you can use a 9x13 pan if you don't have the cups
chill 4 hours or more until set
if you are using a cake pan , simply cut the set jello into squares and place on individual cupcake cups for serving
if you want to get silly , top each one with a small dollop of whip cream just before serving !
baja california tofu scramble
fry the onion , zucchini , pepper , garlic and chile in olive oil at medium heat until onion is approaching translucence
mash together tofu , spinach , egg replacer , cilantro , dried spices
add the juice from the lime wedges
add tofu mash to the onion-veggie-garlic-chile mix and fry at slightly lower heat , till everything is hot , tender and mixed together
add soy sauce and black pepper as needed
garish , and serve
baja chicken salad with taco vinaigrette
in a medium bowl , combine the taco seasoning mix , light brown sugar , 1 / 2 cup olive oil , and cider vinegar
blend well
place chicken pieces in a medium , shallow bowl
pour 1 / 2 cup of the seasoning mixture over the chicken
reserve remaining mixture for the dressing
in a medium skillet , heat 1 to 2 tablespoons of olive oil over medium-high heat until hot
with a slotted spoon , remove chicken from seasoning mixture and discard remainder of mixture
add chicken to the skillet , cooking and stirring for 5-7 minutes or until no longer pink in the center
in a large bowl , combine the baby greens , grape tomatoes , and red onion
add reserved seasoning mixture and toss to coat
on a serving platter , arrange salad mixture and top with chicken , cheese , sour cream , avocado , and black olives
arrange blue tortilla chips around the salad
baja chicken soup
season chicken with salt and pepper, in a large saucepan , brown in a little oil on all sides, remove , and set aside, add onions , garlic , bell pepper , and jalapeno to pan, saute until vegetables have softened, add the cumin , coriander , chili powder , and oregano to pan, cook and stir another minute, add the broth , tomatoes , corn , and chicken, bring soup to a boil , then reduce heat , and simmer for 20 minutes, just before serving , stir in the lime juice and cilantro, top with any or all of the garnishes
baja chipotle fish tacos
place fish in a large baking dish or resealable plastic bag , pour 3 / 4 cup lawry's baja chipotle marinade with lime juice over the fish
marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag
remove fish from dish or bag and discard marinade
grill or broil fish and baste with 1 / 4 cup baja chipotle marinade
turn fish once and cook until fish flakes easily with a fork
while fish is cooking , combine mayonnaise , sour cream , and remaining 2-4 tablespoons of marinade in a small bowl
to serve place fish in tortillas , using two tortillas for each taco , top with shredded cabbage and drizzle with sauce
baja citrus marinade  chicken or pork chops
whisk or stir together all ingredients
place meat in a rectangular shaped pan or dish and pour marinade over all contents
turn and move pieces to ensure best coverage of marinade
marinate for 4 or more hours
grill until cooked thoroughly !
baja dip
spread the hummus over the bottom of a 1-quart glass dish, next , sprinkle evenly with avocado, sprinkle lime juice over the avocado, season lightly with salt and pepper if desired, top with salsa , sour cream , and cilantro, cover and chill until ready to serve, serve with tortilla chips
baja fish taco
whisk spice mix and flour , slowly adding 2 tablespoons of baking soda, dip fish in batter and fry at 375 degrees in oil until golden brown, lay fried fish out on a corn tortilla, and add pico de gallo, layer shredded cabbage , avocado and drizzle mexican crema, drizzle with lime and serve !
baja fish tacos
whisk together the flour , beer , and taco seasoning mix
wash catfish nuggets and pat dry with paper toweling
in a food processor or blender , process for a few seconds sour cream , cilantro , lime juice and additional taco seasoning mix to taste
you don't want to totally liquify the cilantro
prepare garnishes as you heat about 1 / 2" of oil in a cast iron skillet or heavy frying pan to 360f
dip fish nuggets into batter and place in hot oil with a fork
turn once after about 1 minute and brown the other side for another minute
do this in batches
don't crowd the fish
drain on paper toweling and keep warm in a 200f oven until ready to serve
heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel
baja fish tacos with fresh avocado cream and cilantro salsa
for the avocado cream: place all ingredients into a food processor and give it a whirl until smooth
cover with plastic wrap and refrigerate until ready to use
good for one week refrigerated
for the salsa: place half of canned tomatoes into food processor
add half of the jalapeno , seeds and all
add the rest of the salsa ingredients
whirl until smooth
taste
if youd like more heat , add the rest of the jalapeno pepper and process until smooth
pour into mixing bowl and add the rest of the canned tomatoes
mix and taste
season with more salt if necessary
refrigerate up to two weeks
for the rub: mix all rub ingredients together in a small bowl
brush fish fillets with oil
coat both sides of fish generously with the rub
heat a non stick pan over medium-high heat with oil
cook fish in the hot pan , do not crowd , for 4 minutes per side
remove from heat onto a platter , flake with a fork
squeeze fresh lime juice over fish
cover with foil to keep warm
wipe out fish pan and warm tortillas one minute per side in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm
layer over warm tortilla
lettuce , tomato , cheese , fish , avocado cream , and salsa
baja fried fish tacos with spicy cabbage slaw
in a small bowl , mix salsa and mayonnaise
set aside
in a dutch oven or deep skillet , heat oil over medium high heat until it reaches 375 degrees f
while the oil heats up , whisk beer , flour and salt in a medium bowl until smooth
using a fork , coat fish pieces in batter
working in 2 batches , slide coated fish into hot oil
fry until golden , about 4 minutes per batch
lift out with a slotted spoon and drain briefly on paper towels
keep warm
in a dry hot skillet , warm corn tortillas individually for 1-2 minutes per side
stack on top of each other and keep warm in the oven
to assemble , place 2 corn tortillas each on 4 individual plates
put 1 / 2 cup of cabbage on each tortilla
drizzle 2 tablespoons of the salsa mixture over each one
evenly distribute fish pieces over the salsa and cabbage
serve with lime wedges
baja fried fish tacos  a san diego surfers delight
in a bowl , whisk beer , flour and salt , blending well
rinse fish and pat dry
cut into six oblong pieces
in a deep skillet , heat about one inch of oil to 360f
coat fish pieces in beer batter and drain briefly
slide coated fish into oil
turn when golden about one ot two minutes
cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels
mix mayonnaise with a little water to thin , and add the mined garlic
to assemble the taco , add one piece of fish to each soft corn tortilla
give the fish a squeeze of lime juice
top with shredded cabbage , salsa and dressing
baja pork chops  pressure cooker
blend together chili sauce , mustard , worcestershire and maple syrup
add pork and toss to coast
place in refrigerator and marinade for 2-5 hours
heat oil in the pressure cooker
cook the onions , stirring frequently for 2 minutes
add the peppers and cook for another minute
stir in the water
stirring to dissolve the browned bits in the pan
if using sweet potatoes put 4 thin slices of sweet potatoes in the broth
the balance of the sweet potatoes should be cut into 2 inch pieces and placed on top of the meat
transfer the pork plus any unabsorbed marinade to the cooker
do not stir
set the remaining potatoes on top
lock the lid in place
over high heat bring to high pressure
reduce the heat just enough to maintain high pressure and cook for 12 minues
use the manufactures quick-release method
remove the lid and test both the pork and potatoes for doneness
returning to high pressure if additional cooking is necessary
if using red potatoes , thickening the sauce may be necessary
baja potato salad
peel and dice potatoes into cubes , boil until fork tender, mix together potatoes , celery , onion , green chilies , and cilantro, set aside, in a separate bowl , mix cream cheese with jalapeos, fold cream cheese mixture into the potato mixture, add salt , pepper , and garlic powder, chill before serving
baja sandwich
spread cream cheese on both pieces of bread
put avocado on top of cream cheese on one piece of bread
squeeze lemon over avocado , sprinkle salt , and then drizzle with taco sauce
put other piece of bread on top
optional: make a bunch , cut into squares or other shapes and serve as finger sandwiches
fun for cinco de mayo !
baja sauce
blend mayonnaise , sour cream , avocado , and lime juice with a food processor or blender
stir in chopped cilantro and jalapeno
stir in salt and pepper
yum
baja seafood stew
cook & stir onion , chiles and garlic in oil in 6-quart dutch oven until onion is tender
stir in remaining ingredients except for seafood
heat to boiling , reduce heat & simmer uncovered 15 minutes
add clams
cover & simmer until clams open , 5-10 minutes
carefully stir in shrimp , cod and crabmeat
heat to boiling , reduce heat , cover & simmer until shrimp are pink and cod flakes easily with fork , about 4-5 minutes
baja shrimp tacos  grilled corn salsa   chipotle yogurt  rsc
in a bowl , combine the shrimp , olive oil , and hidden valley ranch seasoning mix
mix well
allow to marinate for 15 minutes
heat your grill to high heat
grill the corn , for 10 minutes , until the husks are browned on all sides
carefully peel off the husks and silk
cut the corn from the cob and place in a medium bowl
add the pico de gallo to the grilled corn kernels and mix well
set aside
in a small bowl , combine the greek yogurt , chipotle chiles , lemon juice , and chives
mix well
heat a large nonstick saute pan over medium-high heat
add the marinated shrimp and saute for 2 - 3 minutes , until cooked through
assemble the tacos
top each tortilla with the sauteed shrimp , grilled corn salsa , chipotle yogurt sauce , diced avocado , and garnish with cilantro
serve with lime wedges on the side
enjoy !
baja spinach dip
in a large skillet , bring 1 / 2 inch of water to a boil
cut stems off spinach , cut leaves in thirds
add spinach
cook for 2 minutes or until wilted
drain well
in a large skillet , saute onion in oil until tender , the baking does not cook them much so saut to your preference
add garlic
stir in tomatoes and cream cheese until blended
remove skillet from burner
stir in spinach , salt , cheese blend , vinegar , pepper sauce , and sliced black olives
transfer to a greased 8 inch square baking dish
at this point , you could refrigerate until you bake it
bake , covered , at 350 degrees for 30 to 35 minutes or until bubbly and lightly browned
serve warm with tortilla chips or toasted pita
baja strawberry salad
lightly stir together all ingredients in a medium bowl, salad may be served immediately or covered and refrigerated for several hours
baja tuna steaks
mix all marinade ingredients together
coat the steaks with marinade and cover
let marinade 1 hour
remove the tuna scraping the marinade off
reserve marinade
in a very hot lightly oiled pan sear the tuna steaks 3 minutes each side for a rare center
do cook longer a well done center
remove , cover set aside
meanwhile in same pan lower heat and stir fry the marinade ingredients for 2 minute , add rum and brown sugar and then simmer for 5 minutes or till completely reduced
slice and serve topped with simmered marinade and guacamole
baja vegetable stew
in a skillet , roast chilies for 20-30 seconds over high heat
remove from heat and let cool
in a large pot , heat 2 tsp olive oil over medium-high heat and sautee onions until golden
add garlic and cumin and cook , stirring constantly for about 30 seconds
add tomatoes , broth and chilies
reduce heat and simmer for 30 minutes , stirring occasionally
in batches in a blender or with a stick blender , puree the soup
pour through a fine sieve , cheesecloth or food mill , if desired
in a skillet , heat 2 tsp olive oil over medium-high heat
add bell peppers , zucchini and corn
season with salt and pepper and cook until tender- about 4 minutes
add to broth mixture with the black beans and kidney beans
simmer for 1-2 minutes , until vegetables are tender
stir in the vingegar and garnish with cilantro , lime wedges and avacado
baja yaha  fish tacos
spray fillets with pam
season both sides with creole seasoning
preheat a non-stick skillet for a few minutes on medium
add fillets to pan and brown on both sides , about 3 minutes per side
after both sides are browned , chop with a spatula or similar instrument into fine pieces
juice the lime over the tilapia pieces , stir , remove from heat , cover and set aside
heat the tortillas of choice , layer with cabbage and fish
top off with tapitio and get on with your bad self !
baja style grilled tempeh tacos
prepare the slaw first: mix first 6 ingredients in a large bowl
cover and place in fridge
weigh down slaw with canned beans or full pickle jar
slaw improves the longer it's allowed to mellow
allow to press for at least 1 hour
when ready to use , squeeze out handfuls to release any excess juice
make the lime cream: blend ingredients from yogurt to 1 / 2 t salt in a blender until creamy and smooth
add more salt or lime juice to taste , if desired
pour into an airtight container and chill for 1 hour
make the marinade: whisk together ingredients from beer to cumin and pour into a glass pie plate or casserole dish
prepare the tempeh: boil water in a 2 qt pot
slice tempeh into 3 pieces lengthwise and then in half horizontally through the middle
add the tempeh to the water , reduce heat to low and simmer for 10 minutes
remove pieces with tongs and place directly in marinade dish
marinate for 1 hour flipping occasionally to cover
preheat the oven to 200
preheat a greased grill pan over medium-high heat
grill tempeh for 5 minutes on each side , while basting with marinade
remove from heat and slice into thin strips
keep warm , covered in foil in the oven while assembling tacos
heat a corn tortilla , spread lime crema down the center , top with slaw , tempeh and then any garnish you like
fold & eat
bajan banana cake
preheat oven to 375 degrees f
grease an 8-inch loaf pan
combine all ingredients in large bowl until soft and moist
spoon into greased loaf pan and bake 30 minutes or until knife comes clean when inserted
serve warm or at room temperature
bajan beans
heat the oil in a saucepan and add onion , chili and curry powder and saute until soft
add rice , tomatoes and stock , mix well and bring to a boil
reduce heat , cover and simmer for 25 minutes , stirring occasionally
add the zucchini and bell peppers to the pan but don't stir them in yet
cover and cook for another 30 minutes , stirring 2 or 3 times
add the rinsed beans and corn
mix well and cook gently for about 5-10 minutes
stir in the cilantro and serve immediately