formido/recipes-20k huggingface dataset:
bacalao a la mexicana  dried cod mexican style
soak the cod in cold water to cover for 12 hours , changing the water 2 or 3 times
drain
place in saucepan cover with water and bring just to a boil
drain , remove the skin and bones , shred the flesh and set aside
remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes
drain then puree in blender with the tomatoes and strain
heat the oil in a large skillet , add the onion and garlic over low heat until transparent
add the puree and cook over low heat until it thickens
add the cod , bay leaf , cinnamon , pepper , red peppers , almonds , raisins , olives , capers and parsley
stir , then cook over medium heat , covered , for 15 minutes
add the potatoes , cover and cook over high heat for 10 more minutes to heat through
add salt if required
garnish with the chiles gueros
bacalao con nueces   cod  with walnuts
soak cod in water 15 hours , changing the water 4 or 5 times to remove salt, drain, fry fish in hot oil with the next four ingredients for five minutes, add water and walnuts, simmer 1 / 2 hour
bacalhau  gomes de s  cod   potato cape verd
preheat your oven at 400f
hard boil your eggs in the potato water
cover the peeled potatoes in water and boil until they are just cooked though , then drain the water and cut them into thin slices and then cut them further into approximately 1 inch x 1 inch bits
it doesn't have to be really precise , just so that the potato slices are in small bits roughly all the same size
put the olive oil into a fry pan and gently saute the onion and garlic until golden but not browned
peel the hard boiled eggs and roughly chop 5 of them , but carefully slice the last egg into rounds for decoration
mix , but don't mash ! the flaked , cooked , salt cod with the potato , onion and garlic mixture , then add the nutmeg and pepper and parsley
if the mixture is too dry , a very small amount of water can be added to make it only just stick together
spoon the mix into a baking dish and lay out the decorative egg rounds on the top
cover with foil and bake for 20 minutes until it is completely warmed though
bacalhau  salt cod  with chickpeas
prepare bacalhau
soak fish in water for at least 24 hours and preferably 48 hours , changing the water 3 to 4 times per day
drain the fish , rinse well and place in a saucepan with enough water to cover
bring to a boil
taste the water
if it is too salty , drain the fish , add fresh water and bring to a boil again
lower the heat and simmer for 20 minutes
drain and let cool
remove any skin and bones and separate the fish into coarse flakes
prepare the stew
in a heavy skillet , heat the olive oil and cook the onion slowly until it is golden
stir in the bacalhau and heat for two minutes
add chickpeas , parsley , vinegar , garlic , piri-piri , salt and pepper and cook for another two minutes or until the mixture is completely warmed through
serve garnished with the hard boiled eggs and olives
bacalhau a algarvia   golden codfish with potatoes
day before: place the cod pieces in a pyrex dish , large enough so that the pieces can be spread out flat and each be completely covered with water
let them soak for 12 hours in the fridge , then change the water and leave them for another 12 hours
cook the whole potatoes in lightly salted boiling water for about 20 minutes
remove from the water and peel them while they are hot
slice them into 1 / 2 inch cirlces and set aside in a warm place
you could complete this step the day before
remove the cod from the fridge , rinse it and pat dry
remove any bones or tough parts
cut the fish into 2 inch squares
dredge the fish pieces in flour
in a saute / fry pan , heat about half of the olive oil over a medium flame
brown the fish pieces , in a single layer , turning them so that they cook evenly
when lightly brown , remove the pieces with a slotted spoon and drain them on paper towel
season with salt and pepper
you may need to do this in a few batches depending on the size of your pan
in the remaining oil already in the pan , saute the garlic and onion until lightly brown
place the cod pieces in the middle of a serving platter and sprinkle the onion and garlic on top
keep warm in the oven
add the rest of the olive oil to the pan and saute the potato slices until lightly brown
drain out any remaining oil and then gently toss the potatoes with the parsley
surround the fish on the platter with the potatoes and serve
complete the meal with a simple green salad
bacalhau a bras
fry chopped onion and garlic in oil
when cooked , add shredded , cooled , cod fish
fry for about 5-6 minutes
add beaten eggs , salt and pepper to taste
cook until eggs are cooked
place on a platter and sprinkle parsley over top
use lemon pieces as a garnish- may also squeeze lemon juice from pieces on individual servings- up to you
bacardi classic
pour the ingredients into a cocktail shaker with ice, shake vigorously, strain into a cocktail glass, garnish with a cherry on a cocktail stick across the glass
bacardi double chocolate rum cake
preheat oven to 350f
combine cake mix , pudding , eggs , 1 / 2 cup of the rum , water and oil in a large mixing bowl
using an electric mixer , beat at low speed until moistened
beat at medium speed for 2 minutes
stir in 1 cup of chocolate pieces
pour batter into a greased 12-cup bundt pan
bake 50 to 60 minutes or until cake tests done
cool in pan for 15 minutes
remove from pan and cool on a wire rack
heat raspberry preserves and remaining 1 / 2 cup of rum
strain through a sieve to remove seeds
place cake on a serving platter
prick surface of cake with a fork
brush raspberry glaze evenly over cake , allowing cake to absorb glaze
repeat until all the glaze has been absorbed
combine remaining 1 cup of chocolate pieces and shortening
microwave on high for 1 minute or until melted
stir until smooth
spoon chocolate icing over cake
let stand 10 minutes
combine vanilla baking bar and 1 tsp water
microwave on high for 30 seconds or until melted
drizzle on top of icing
bacardi peach red mojito
muddle mint leaves with simple syrup in cocktail shaker, add peach rum , lime juice and sour mix, add ice cubes and shake until blended, serve in martini glass and garnish with slice of fresh peach
bacardi pina colada cake
preheat oven to 350 degrees f
grease and flour 2 9-inch layer pans
blend cake mix , pudding , eggs , water , rum , and oil in large mixer bowl on low speed , constantly scraping bowl , until moistened , about 1 / 2 minute
beat on medium speed , scraping bowl frequently , 3 minutes
pour batter into prepared pans
bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean
cool 15 minutes
remove pans
cool completely
fill and frost layer cake
sprinkle with coconut
refrigerate cake
frosting: combine crushed pineapple in juice , rum , and pudding
beat till well blended
fold in whipped topping
bacardi pink squeeze
pour rum into tall glass filled with ice, fill with pink lemonade
bacardi root beer float
combine and mix together the rum and root beer in a beer mug, add ice if desired and serve
bacardi rum balls
crush the vanilla wafers using a food processor or if you don't have one , put the wafers in a sealed plastic bag and use a rolling pin to crush finely , no chunks or lumps
crush the nuts using the same process as for wafers
place in a large bowl , add the honey and rum
form into small balls and roll in powdered sugar
bacardi rum cake
sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan, stir together cake mix , pudding mix , eggs , water , oil and rum, pour batter over nuts, bake at 325 in oven for 1 hour, cool 10 minutes in pan, invert onto serving plate and prick top, glaze-----------------, melt butter in saucepan, stir in water and sugar, boil 5 minutes , stirring constantly, remove from heat, stir in rum, brush glaze evenly over top and sides of cake, allow cake to absorb glaze, repeat until glaze is used up
baccala fritto     fried salt cod
cut soaked , skinless and boneless cod into into bite size pieces so they can cook all together quickly in the pan
heat oil in pan , use 1 / 2 cup or try for 1 / 2inch at least in pan
while cod is moist but not dripping wet , dredge well in flour
shake off excess and don't worry if patches of flour look to thick
with hot oil , fry cold without crowding the pan and turn pieces when lightly golden
drain well on rack or paper towels
serve almost immediately or at room temperature
fry parsley by putting into hot oil for a few seconds or till it becomes crisp
place fish on serving platter with parsley and lemon wedges
baccalitos  fish fritters
if using salted cod , soak fish overnight and rinse , drain next day
cook fish
shred it
combine the fish , onion , garlic and pepper
mix well
add the flour and stir a few times , then beat in the eggs one at a time
add about 1 / 2 cup water and stir until a batter forms-it should be a bit thicker than pancake batter , but not much , then stir in the parsley
let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high
using a tablespoon , gently drop small
spoonfuls of mixture into oil and fry , turning once until golden brown 3 to 5 minutes
don't crowd fritters
drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve
bachelor bbq chicken
put all ingredients in a pot on the stove, cover , and cook on medium for 30 minutes
bachelor beef stew
place all ingredients in a heavy 5 quart pot with tightly fitting cover, bake in 300 degree oven for 5 hours, do not open oven at any time, do not increase amounts of ingredients, turns out perfect every time
bachelor buttons  cookies
preheat the oven to 350 degrees and place a rack in the center
line baking sheet with parchment paper
in the bowl of a stand mixer fitted with a paddle attachment , or in a large mixing bowl , using a handheld electric mixer , beat the butter , salt , and powdered sugar on medium speed until creamy
reduce the mixer speed slightly and beat in the egg and vanilla
by hand or using the lowest speed of the mixer , stir in the flour
shape the dough into -inch balls and arrange 2 inches apart on the prepared baking sheet
use your finger to make an indentation in the center of each dough ball , then fill with preserves
bake 1 sheet at a time for 10-12 minutes , or until the cookies are lightly browned around the edges
let cool on the baking sheets for about 3 minutes , then transfer to a wire rack to cool completely
bachelor chow
in large non stick skillet brown ground beef and drain
mix in butter , water , franks red hot sauce and rice and bring to a boil
reduce heat and let simmer , stirring frequently , for 12-15mins or until rice is cooked
serve and enjoy !
bachelor pasta
heat the olive oil in a sausepan until it is just starting to smoke
in a heavy metal strainer over a heavy metal bowl , put spaghetti noodles
top with the onion , tomatoes , peppers , mushrooms , basil , and garlic
pour the hot oil over the veggies and pasta slowly , being sure to pour oil directly on all veggies
toss veggies and pasta , lift strainer to get rid of excess oil
divide pasta and veggies between two plates , top with sausage and shredded cheese
bachelor s bounty
cook pasta according to package directions, drain, add all other ingredients and heat, simmer to blend flavours
bachelor s brandy
place the berries in a 1 quart glass container , being careful not to crush the fruit
add the sugar and the vanilla bean
fill the container with the brandy
seal the lid and gently shake the jar , or move it around the counter to distribute the alcohol and sugar evenly
the sugar will continue to dissolve over time
place the cordial in a cool , dark place for 2 months to allow the liquor to be infused with the flavor
jump start the process by placing the container on a sunny windowsill for the 1st two weeks
the fluctuating temperatures of the daytime sun and the cool evenings will speed the flavor infusion
bachelor s prize chicken
pre-heat the oven to 200c
place the peanut butter , yogurt and spices into a bowl and mix well
dip the chicken into the peanut sauce , ensuring an even coating
place the chicken onto an ovenproof dish and bake in the middle of the oven for 25-35 minutes or until the juices run clear
serve hot or cold
bachelor s skillet
first , cut the keilbasa into 1 / 2 inch thick medalions
heat a medium sized skillet to medium to medium high heat and melt enough butter to just cover the bottom
add the keilbasa and garlic
once the keilbasa starts to brown on one side , add enough beer to just cover the bottom
turn the keilbasa and cook on the other side
now it becomes a matter of personal taste and trial and error
i keep adding beer and garlic to taste , the thing you are really looking for is for the beer / butter / garic to caramalize
when done , transfer to a plate and sprinkle with the cheese
drink the rest of the beer with your meal
bachelor s soba noodle soup
bring 6 cups of water to a boil in small pot or saucepan
remove the plastic or paper band from the bundle of noodles and add the uncooked soba to the boiling water , stirring occasionally with a fork or chopsticks to keep the noodles from sticking to each other
boil on medium to medium-low heat for 4-5 minutes
drain noodles into a strainer over the sink , then run cold water over noodles to prevent further cooking
shake strainer to get as much water as possible off the noodles
if you have sesame oil , drizzle a small amount over the noodles to keep them from sticking and to add a toasty nutty flavor and use your fork or chopsticks to stir a little to distribute the oil
set aside
in the same emptied small pot or saucepan , heat vegetable broth over high heat to boiling
lower heat to medium-low
if you're not using egg , skip over to the next step
if you're using egg , crack the egg into the broth and allow to cook at a low boil
to keep the egg yolk intact , don't agitate the egg and keep soup at a low simmer until egg is firm
you can also use your fork or chopsticks to poke the yolk or stir the egg around in the broth if you want an egg-drop style soup
cook just long enough for the egg whites and yolk to be cooked
if you're not using tofu , skip over to the next step
if you're using tofu , cut it up into small to medium cubes and add to the broth and bring to a boil
add up to 1 / 3 cup vegetables to the broth , depending on how much you want in your meal
once it boils again , reduce heat to simmering for a few minutes
you basically want to heat it long enough so that the vegetables are not frozen
when it's done , turn off the heat
stir in soy sauce , salt and pepper to taste
put the soba into a big noodle bowl
if you have green onion , chop and use the green parts only and sprinkle on top of the noodles
pour the soup and its contents over your noodles
sprinkle the ground sesame seeds on top and enjoy while it's hot !
bachelors chili
brown beef and drain off the fat
place in a crock-pot
add tomatoes
add beans , corn and remaining ingredients
cook in crock-pot until ready for serving
now , i keep extra cans of corn and beans next to the crock-pot and as i take a serving , i open another can and add it to the mix
i have added pinto beans , peas , mushrooms , and whole green chilis as the week progresses and the really unique thing is that by weeks end , the pot you started with only slightly resembles what you have at the end
i have even thrown in shrimp and diced chicken to the mixture to make it even tastier
this meal can be left on a low setting the whole week and after a while it will morph into almost a gumbo
great to snack on throughtout the day
bachelors tuna casserole
in a 5-quart stove-top pot , bring water to a boil
add pasta and hold at a boil until tender
then turn off the heat and drain pasta in the 5-quart pot
add tuna , peas , and can of soup
stir gently to not break the pasta
pour mixture into a 9x12-inch baking dish or an 8x8 baking dish
distribute cheese evenly over the pasta mix
at this point , you can let it cool and cover it after 20 minutes , refrigerate and prepare for dinner the following evening , or put it directly into a 350f oven and bake uncovered for 30 minutes
carefully remove from oven with hot mitts and serve
can be served alone or with hot bread and a green salad
baci di dama  orange almond cookies
preheat oven 350f
put ground almonds in bowl with sugar , orange peel & all but 1 t of flour
mix well , then stir in enough milk to give a smooth , firm dough
roll into small balls , place well apart , on a baking sheet lined with greased wax paper
sprinkle with the remaining 1 tbsp flour
bake for 15 minutes or until golden brown
transfer to a wire rack to cool
when cold , sandwich cookies together in pairs with the melted chocolate
chill in the fridge for 1 hour before serving
back in the ussr salad dressing
mix em up, cover and chill
back of    that   bag choc  chip cookies   toll house
preheat oven to 375 degrees
in a small bowl , combine flour , baking soda , and salt
set aside
in a large bowl , beat butter , granulated sugar , brown sugar , and vanilla extract until creamy
add eggs , one at a time , beating well after each addition
gradually beat in flour mixture to the butter mixture
stir in chocolate chips and nuts
drop by rounded tablespoon onto ungreased cookie sheet
bake for 9-11 minutes , or until golden brown
allow to cool on the baking sheet for 2 minutes , then transfer the cookies to wire racks to cool completely
enjoy !
back porch bayou shrimp   corn  rsc
over medium high heat saut the diced bacon in a sauce pan until it just starts to crisp
while the bacon is cooking dice the onion and then add to the pot
while the onion is cooking dice the red pepper and add
mince the garlic and add
remove the zest from the lemon and set it aside and then add the juice from the lemon to the sauted vegetables along with the wine , worcestershire sauce , black pepper and creole seasoning
stir in 2 tablespoons of the butter , reduce the heat , and allow to the sauce to simmer , stirring occasionally , while preparing the corn
put the remaining 2 tablespoons of butter in a small bowl
add 1 tablespoon of the sauce and mix in 1 / 2 of the green onion , parsley and lemon zest to make a compound butter for the corn
tear off 4 rectangles of heavy duty reynolds wrap that are about 3 longer than each ear of corn is lengthwise and then place each ear in the middle running lengthwise and rub the corn all over with the compound butter , and seal each ear up tightly so that the butter doesnt leak out while cooking
place the corn on a preheated hot grill and allow it to cook for about 7 minutes with the lid down
meanwhile remove the sauce for the shrimp from the heat and stir in the heavy cream and then in a medium sized bowl mix the shrimp with the sauce
tear off four 12 squares of heavy duty reynolds wrap and spread 1 / 4 of the shrimp in the middle of each square
taking the foil by two corners at a time , fold the foil over the shrimp to make boats
turn the corn and place the shrimp boats on the grill , and cook them both , covered , for about 8 minutes more
allow the corn and shrimp to rest for a few minutes before serving as they will be very hot
to serve , open the shrimp packages and sprinkle the remaining green onion , parsley and lemon zest over the shrimp
back ribs casserole
heat oven to 350 degrees f, cut back ribs into serving size pieces, sprinkle both sides of pieces with seasoned salt and pepper, mix caraway seed into sauerkraut , then place into a shallow 2-quart casserole, arrange onion slices over sauerkraut, cover with the tomatoes and their juice , cutting any whole tomatoes into pieces, sprinkle with sugar, place back ribs over entire surface, cover, bake for 1 hour, uncover and continue to cook about 1 more hour
back to basics roasted green beans
place the green beans and mushrooms on a large cookie sheet
sprinkle with thyme and drizzle with olive oil
toss to coat
place in a 450 degree oven and roast for 15 minutes or until beans are crisp tender
while the beans are roasting , place the walnuts in a heavy skillet and over medium high heat , toast tossing frequently until nuts are fragrant and lightly toasted
set aside
remove beans from oven , sprinkle with lemon zest , coarse salt and pepper to taste
drizzle with lemon juice , sprinkle with the toasted walnuts , toss to distribute ingredients
enjoy !
back to school bars
heat oven to 350, mix sugars , yogurt , egg whites , oil , milk , prunes and vanilla, combine all other ingredients with these, mix all ingredients together, pour into 9 x 13 pan, bake at 350 for 25 minutes, cut into bars , store tightly covered
back to school chowder
in a large saucepan , combine hot dogs , celery , carrots , green pepper , onion , and butter
cook and stir over medium heat until vegetables are tender
stir in flour , salt , and pepper until blended
gradually add milk
bring to a boil
cook and stir for 2 minutes or until thickened
add cheese
stir until melted
back to school sloppy joes
cook ground beef in skillet until browned, pour off fat, add tomato soup , ketchup and mustard and heat through, serve on hamburger buns
back yard barbecued breakfast
fire up the grill
take an aluminum foil cooking bag sprayed with pam or other non-stick cooking spray , sprinkle with seasoning salt and put some pats of butter in the foil bag
open a bag of hash browns , beat the eggs , chop the onions , and pour all ingredients into the bag of hash browns , and mix by squeezing
then pour this mixture into the foil cooking bag and spread it out
add some seasoning salt and pepper to taste and a bit more butter on top of the hash brown mixture
place the aluminum cooking bag on the grill over medium coals and turn the bag every five minutes
the bag will start to puff and you can open it to check for doneness
back of the box meatloaf
in a medium bowl , combine the soup mix , water , ground beef , bread crumbs , egg , and ketchup
in a shallow baking pan , shape into a loaf and bake on the middle level of a preheated 350 degree oven for 45 minutes or until done
back uh the can hawaiian chicken
in a medium bowl in this order , mix together sauce ingredients: cornstarch , vinegar , ketchup , chicken broth , brown sugar , and reserved pineapple juice
set aside
chop chicken into bite sized pieces , and heat oil in a large skillet over medium high heat
add garlic and chicken to hot oil and cook about 5 minutes or until browned
add in carrots and cook 2 more minutes
pour sauce over chicken and bring to a simmer
add in green pepper , pineapple , and return to a simmer and cook for 20 minutes longer , stirring to blend well
serve hot over hot fluffy white rice
backbone house salad  vegan friendly
combine all dressing ingredients except oil in a blender
with machine running , slowly drizzle in oil
whirl a minute to combine
this dressing will keep for 10 days in the refrigerator
plate the salad ingredients on individual salad plates in the order written above
drizzle each with about 1 tablespoon dressing and serve
backcountry apple dump cake
for conventional oven:
spray bottom of a 9x13 inch pan with cooking spray and pour in the apple pie filling
pour in the spice cake mix ontop
cut up butter or margarine and place in dollops ontop of the cake mix
pour 1 / 2 cup of water slowly overtop
bake at 350 degrees about 20 minutesimportant after the first five minutes or so take the pan out and stir the mixture so that the water gets evenly distributed throughout the cake , otherwise the top will burn
for dutch oven:
spray the bottom of a 10 or 12 inch dutch oven with cooking spray and pour in the apple pie filling
pour the spice cake mix overtop
cut up the butter or margarine and put dollops ontop
slowly pour 1 / 2 cup of water overtop
place in the coals of a small / medium fire and shovel coals ontop of the oven for even baking
after about 5 minutes of baking , remove oven from fire and stir well the contents
rotate the dutch oven approximately every 5 to 10 minutes to prevent one side from burning
depending on heat it takes 25-45 minutes to cook
pull the dutch oven out of the fire when the center of the cake is springy but not hard , as the cake will continue baking until it is served