formido/recipes-20k huggingface dataset:
bea s shrimp and green veggie stir fry with mushrooms
using an electric wok at high setting , heat 2 tbsp oil , tbsp ginger and 2 tbsp garlic , until sizzling
cook shrimp until heated through , drizzle with tsp onion salt
set aside
clean wok and add 2 tbsp oil , tbsp ginger and 2 tbsp garlic and bring to a sizzle at high heat
add celery , broccoli , asparagus and green pepper , cook for 5 minutes , stirring occasionally
toss in the mushrooms and white part of green onions and cook for 3 minutes
toss in the green part of green onion and the baby bok choy and tsp onion salt and cook for another 2 minutes
add cooked shrimp , toss and serve over rice or noodles or by itself
bea s stir fry sauce
if using meat in stir fry , cook meat first in 1 / 2 the sauce, set meat aside, cook veggies in remainder of sauce, add cooked meat to mixture and serve
bea s swiss chalet style rotisserie chicken marinade
mix all ingredients together in plastic bag, poke holes into a whole chicken, place chicken in bag and let marinade at least 6 hours or overnight, cook chicken in rotisserie oven at 350 degrees for 2 to 2 1 / 2 hours, or cook with your prefered method
bea s version of swiss chalet dipping sauce
pour water , worcestershire , red hot sauce and all dry ingredients in saucepan and bring to a boil
reduce heat and simmer 3 minutes
remove bay leaf
mix cornstarch with 2 tbsp water
stir into sauce
cook , stirring constantly until sauce thickens
whisk in vegetable oil
makes about 3 cups
beach bar special   aussie seafood salad
get the eggs cooking: bring a small pan of water to the boil
gently lower in the eggs and boil for 8 minutes , then lift them out and plunge them into a bowl of cold water until you need them
make the dressing: whisk together the olive oil , lime juice and sweet chilli sauce in a small bowl
finely slice the spring onions on the diagonal , then mix them into the dressing
layer up the dish: shell the eggs and slice into rounds
pull the lettuce apart and divide the leaves between two plates
spoon the sweetcorn on top of the lettuce and scatter the tomato halves on top
finish with the prawns and egg slices and douse everything with the chilli dressing
beach boy s pot roast
cut some slits in roast and insert garlic slivers
place beef in crock-pot
dump peppers and all of the juice on top
cook all day on low for 10 hours
for serving , just slice and serve or make hoagie sandwiches
when meat is cool , fork shred beef
serve shredded beef and the peperoncini peppers with the rest of your favorite hoagie toppings
just wanted to add that this meat goes great with all your mexican dishes too , tacos
burritos , enchiladas
i just love it !
beach bread
slice the bread in half lengthwise, butter lightly and put under broiler toast lightly, spread the blue cheese dressing equally over both halves, top with grated cheese and diced tomatoes, place under broiler until cheese melted
beach bum smoothie from tropical smoothie cafe
melt chocolate in microwave for about 1 to 1 1 / 2 minutes , just enough until the chocolate is soft
add all ingredients to blender , blend until smooth
beach comber jello shots cubes
boil 6 cups of water, combine jello and knox packets together, add to boiling water, stir until dissolved, remove from heat, add three cups of triple sec and 3 cups of rum, stir until mixed completely, refrigerate overnight, cut into 1 inch by 1 inch cubes, serve in clear bowl
beach cookies
place the special k in the large bowl- set aside
mix the sugar and corn syrup and bring to a boil
turn off the heat , and add the peanut butter , stirring until peanut butter is melted
pour over the cereal , mixing with wooden spoon
drop by spoonfuls onto waxed paper
allow to cool
store in airtight container or zip-lock bags
beach corn bread
mix all ingredients together in a large bowl, place a 10 inch square cake pan containing 1 / 2 cup oil in 375 degree oven, when oil is hot , pour oil into mixture, after thoroughly mixed , pour mixture into the pan just used to heat the oil, bake 30 to 40 minutes or until brown around the edges, serve immediately
beach house beans
fry bacon until crisp, remove bacon , leaving grease in skillet, add onions to grease and cook until tender, add fried bacon , beer , beef broth , tomatoes , cilantro and sugar, season with salt and pepper, bring to a boil and reduce heat, simmer about 1 1 / 2 hours until slightly thickened , stirring occasionally
beach house dip
add all ingredients, add tabasco to taste, let sit several hours before serving, i serve with wheat thins
beach house margaritas
dump limeade in a blender, i use the limeade can as a measurement guide, fill half of the limeade can with tequila and half with triple sec, pour liquor in the blender, then fill half of the limeade can with half& half, pour in blender, fill blender with ice& blend, sip& be prepared to chill out !
beach house mussels
heat oven to low , about 170 deg f or 70 deg celsius heat a fairly deep oven dish
fry the onion in the oil , stirring , until translucent
keep heat fairly high and stir often
just as onion bits are translucent and seem to start burning , turn heat down somewhat and add the balsamic vinegar
stir well -- heat must be fairly high so that vinegar sort of evaporates
add the tomatoes , the sugar , fish sauce , garlic , salt , tabasco sauce , wine and parsley
stir well and simmer through , and taste at this point: more sugar ? more salt ? a little more wine ? it's up to you
add the mussels
always make sure that frozen mussels have defrosted , been rinsed well , and then still check them for bits of broken shell and bits of beard , before adding to the sauce
stir through the sauce gently with a long-handled spoon , and let simmer gently for 4 minutes or so
pull off the heat , and ladle the mussels into the warmed oven dish
pour over the sauce , which will be quite thin
add the chopped spring onions
with a long-handled spoon , lift and move the mussels and let some of the green onions slide into the liquid
cover with foil , keep warm until serving , and also warm soup plates
then serve with lots of fresh crusty bread or baguette , and a large bowl of torn mixed green salad leaves , with vinaigrette dressing on the side
won't serve more than 2 or 3 !
beach juice
mix equal parts of ingredients together
for a single serving the measure is 1 / 3 cup each for girls night we doubled the tequila
serve over ice
garnish with a strawberry or mint
beach shack shrimp tacos
coat a large nonstick skillet with nonstick cooking spray heat over medium heat
add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes , or until light golden brown in spots and softened
remove to a plate and cover with foil to keep tortillas warm and pliable
sprinkle shrimp with jerk seasoning
coat same skillet with nonstick spray
heat over medium heat
add shrimp
saute 3 minutes or until cooked through
remove to a plate
to assemble tacos: top each corn tortilla with about 1 / 2 cup cabbage mixture and 3 shrimp
fold in half to eat
beach shrimp
place first 4 ingredients in 13x9-inch baking dish , toss to coat, squeeze juice from lemons over shrimp mixture , and stir, add lemon halves to pan, sprinkle evenly with parsley, and dot with butter, bake at 375 for 25 minutes , stirring after 15 minutes, serve in pan, you can serve with french bread and sop up the sauce in the pan, really good !
beachcomber
add pineapple juice , orange juice , smirnoff no, 21 vodka , captain morgan parrot bay coconut rum, shake with ice and strain into an ice-filled rocks glass, garnish with an orange slice
beachcomber cookies
heat the oven to 350 degrees f and arrange a rack in the middle
place flour , baking powder salt , cinnamon , and nutmeg in a medium bowl and whisk to combine
set aside
combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy , about 3 minutes
add eggs 1 at a time , letting each fully incorporate before adding the next
add vanilla extract
reduce speed to low , add flour mixture in 2 parts , and mix until just combined , about 1 minute
add remaining ingredients and mix until evenly combined
using a 2-inch ice cream scoop , drop dough onto baking sheets , spaced about 1-inch apart
bake until cookies are puffed , set , and tops and undersides are golden brown , rotating sheets halfway through , about 18 to 20 minutes
remove from oven , let cool on sheets 2 minutes , then remove to wire racks to cool completely
beachcomber s prickly pear jelly
harvest tunas wearing thick gloves
a 2 quart colander full to top should yield about 8 cups juice
be sure to include a few that still are a wee bit green if possible
do not handle these with bare hands
rinse the fruits in a colander
then put them in a large nonreactive kettle with the 2 cups of water
cover & bring to rapid simmer
simmer until fruit soft - about 30 minutes
ladle now mushy fruits into blender & blend with enough water to make thick slurry
ok to do this after fruits cool if this recipe has been too high risk up to this point
otherwise blend when hot but be sure to hold down blender lid with a thick cloth between it & your hand because boiling brilliant magenta juice with tiny tiny spines really hurts !
pour blended fruits back into pan with residual water & stir
drape 4 layers of cheesecloth in colander & dampen
pour or ladle then pour the brilliant magenta fruit slurry into the cheesecloth & gather the edges to twist and squeeze the juice out
your hands will be stained brilliant magenta if you opt not to wear gloves but the cheesecloth effectively sieves out any little spines
rinse out the initial kettle and pour the strained juice back into it
add lemon juice
heat to boil & add the 2 packets of powdered pectin
bring to a hard boil for 1-2 minutes
add 7 cups of sugar , blend well & bring to a hard boil for 2 minutes
ladle into sterilized 1 cup jars , lid & process in covered hot water bath for 20 minutes
leave 1 / 2 inch headroom when filling jars & be sure to have jars in hot water bath covered by at least 2 inches of water
remove from bath & place on flat towel on counter
jars should "pop" within 5 minutes
enjoy !
beaches and cream
grease and flour an angel food cake pan
preheat oven to 325 degrees
in a small pot over low heat , melt candy bars with cup of butter
cream sugar with remaining cup of butter of butter until light
add candy and blend well
add egg yolks , one at a time , mixing well after each
dissolve baking soda in buttermilk and add alternately with flour to candy mixture , ending with flour
beat egg whites to stiff peaks and fold into candy mixture and chopped pecans
bake for 1 hour , 10 minutes
cool and frost with melted semi-sweet chocolate
enjoy !
beachgirl s basic low carb cheesecake
preheat oven to 300
blend the cream cheese and sweetener at slow to medium speed
add the extract , lemon juice and sour cream
mix until smooth , then add the eggs and egg yolk , one at a time , beating very slowly
when eggs are incorporated , do not mix any more
always treat the batter gently
gentlystir blueberries in at this point if desired
pour the mixture into a 9 inch springform pan
any size pan will do , from 7
5 to 9
5 inches
an 8 inch pan will give a more dramatic presentation , if you like a tall cheesecake
place the pan on a very large piece of aluminum foil , and fold the foil up around the pan to create a watertight barrier around the cheesecake create a waterbath by placing the springform pan in an even larger pan and fill the larger pan halfway with water
place the entire water bath containing the cheesecake in a 300-degree preheated oven
cook for 1 hour , then reduce heat to 200 degrees for 1 more hour
turn oven off and leave cheesecake in until the oven is completely cool
the cheesecake can even be left in the oven overnight at this point
cracks can also occur when a cheesecake cools too quickly
place the cheesecake in the refrigerator for at least 12 hours before unmolding from the springform pan
run a dull knife around the sides of the pan and then release the pan
slice and enjoy !
try topping with fresh strawberries , blueberries , raspberries , etc
using davinci syrup is not recommended if you plan to freeze the cake
not only can you create many different flavored cheesecakes by using davinci syrups , but it cuts down the carbohydrate count a little
also , this is a crustless cheesecake , but a wonderful nut crust that is lower in carbs than a traditional graham cracker crumb crust is an option
beacon drive in pimento cheese
grind up the cheese and pimentos in a food processor until almost smooth , but with some small pieces of pimento visible
scrape into a bowl and stir in the mayonnaise
beacon lightly breaded onion rings
heat the frying oil in a large heavy pot over medium-high heat until a deep-fry thermometer reads 325 degrees
peel and slice the onions into rings about 1 inch thick
whisk the buttermilk , egg , and 1 t vegetable oil in a large bowl
in another bowl , whisk the flour , 1 t salt , and the pepper
drop the onion rings frist into the buttermilk mixture and then into the flour , making sure they are well coated with each dip
shake the excess flour off the rings and fry in batches until golden brown , about 3 minutes
remove from the oil , sprinkle with salt , and serve hot
beakfast on the run
slice the banana and freeze overnight
in the morning place the bananas and remaining ingredients in a blender and blend until smooth
bean   cheese taquitos w  guacamole
make guacamole first by combining all ingredients except sour cream
mash and stir until only small lumps of avocado remain
garnish with sour cream piled in the center and refrigerate until ready to use
combine beans , tabasco , cumin , corriander , salt and cheese stirring well
microwave tortillas between 2 paper towels , 3 at a time on high for 30 seconds
work with one tortilla at a time , keeping the others covered in paper towels so they stay warm and moist
place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar
keep filling away from the edges , as it may leak out when frying and cause the oil to spatter
put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos
using medium-thick cotton string , toothpicks , or bamboo skewers secure the center seam of each taquito
heat oil in medium frying pan on medium-high and cook taquitos 4 at a time turning frequently until golden brown on all sides
drain on cooling rack on top of paper towels
serve hot with guacamole
bean   bacon soup
soak beans overnight , drain , rinse and put aside
boil 3 cups water and add salt , ham hock , 2 whole garlic cloves and onion , cut in large chunks
bring down heat , simmer on the stove , covered , for 1 hour
while waiting , peel the carrot and slice them into small pieces
finely chop the remaining garlic cloves
when broth is done simmering , chop the onion fine , add carrots and garlic and beans
add remaining water , adding additional if needed to cover the beans
add worcestershire sauce , liquid smoke , tomato paste , salt and pepper and stir well
fry bacon , reserving the grease , while the soup continues to simmer
using only the meaty parts , tear into small pieces
add meat and grease to soup
continue to simmer soup , covered , for at least an hour , stirring occasionally
let sit over night and simmer for a couple of hours the next day for maximum flavor
optional: for added depth in the soup , remove a 1-2 cups of the soup , blend and stir back into the soup kettle
bean   banana cookies
preheat oven to 375f, cream together sugar , eggs , butter and vanilla, add beans and banana and beat until fluffy, add baking soda , flour and oats, blend until smooth, stir in chocolate chips, drop by tablespoonfuls onto a baking sheet, bake for 15-20 minutes or until golden, ~, ~
bean   basil soup
in large saucepan , bring chicken stock to a boil over medium heat, add tomatoes , onion and oregano and simmer about 10 minutes, add beans and continue cooking until onion is tender , about another 10 minutes, in blender or food processor , finely chop the garlic and basil, add olive oil and process until combined, using a slotted spoon , transfer half the beans and veggies to the basil mixture, process until smooth , then stir puree back into the soup, cook pasta , reserving 1 cup of cooking water, stir the pasta into the soup and season with salt and pepper, if the soup is too thick , thin out with the pasta cooking water, garnish with basil and serve
bean   beef hotpot
heat oil in a pan and cook onions , stirring 4-5 minutes
add garlic & beef , cook until browned , approx 5 mins , add wine & parsley and simmer covered on low for approx 1 hour
add kidney beans & salsa and simmer for a further 30-25 minutes
serve over rice or on its own with some crusty bread
bean   cheese burritos
saute onion in oil , just until softened
add garlic and stir for 30 seconds
add tomatoes , tomato sauce , chilies , oregano , basil , salt , and pepper
bring to a boil
reduce heat and simmer for 15 minutes
combine the black beans and refried beans in a bowl
combine both types of cheeses in a separate bowl
place 6 tablespoons or 1 / 10th of the beans and about 2 tablespoons of cheese in a tortilla
roll it up and place it in and ungreased 9 x 13 baking dish
repeat with all 10 tortillas
pour the sauce on top and sprinkle with the remaining cheese
bake at 350 degrees for 20 minutes
bean   cheese casserole
preheat oven to 400 degrees f
in a large pot of water , boil the sliced potatoes until they can be pierced easily with a fork
meanwhile , in a small bowl , stir together the bustard , beans , tomatoes , onion , and pepper , and set aside
drain the potatoes and place half of them into a lightly oiled casserole dish
add half the bean mixture on top , then half the cheese
repeat
cover and bake for 35-40 minutes
bean   chicken baked taco filling
preheat oven to 375 degrees, mix taco seasoning and refried beans together, put all the ingredients in a greased baking pan, stir slightly and bake for 25 to 30 minutes, serve with flour and corn tortillas and all the sides you want, cook time does not include grilling chicken
bean  n bacon
combine beans , onions , salad oil , 1 / 4 cup vinegar , 1 / 2 tsp salt and the pepper
toss lightly
cover and chill
just before serving , drain bean mixture and toss with bacon
bean  n cheese stuffed wrappers
mix cheeses together in a bowl
place wrappers , one at a time on your counter
put a half cup of cheese in the center of the wrapper
add 1 1 / 2 tbsp refried beans
now to roll them , have a corner of the wrapper pointing toward you , fold in the two sides , moisten all around the edge with water , bring up the far corner , seal with water , continue to wrap the wrapper by rolling the folded edge toward the one corner that is sticking out , seal the flap to the wrapper with water , before this final step think of an envelope and you are rolling the bottom of the envelope toward the flap
now you can store the wrappers in a plastic bag in the fridge until you want to cook them or cook them now
you can now fry them in the heated oil , the oil should be hot enoughif you put a corner of the wrapperin it it sizzles
cook on one side and turn when bottom is golden
cook until both sides are golden
or brush each wrapper with oil and put on a cookie sheet
bake in 375f degrees oven until they are nicely browned
serve with salsa
bean and bacon dip
heat all ingredients together over medium heat till cheese is melted, serve warm with frito corn chips for dipping, yum !
bean and bacon fiesta dip
cook bacon until crisp
drain on paper towels
set 2 slices of bacon aside and crumble the remaining 6 slices
spray 8 inch square microwaveable dish with cooking spray
in medium bowl , mix refried beans , green chiles and crumbled bacon
spread mixture evenly in dish
sprinkle frozen corn and black beans evenly over refried bean mixture
pour salsa over top
sprinkle cheese over salsa
crumble remaining 2 slices of bacon
sprinkle over cheese
microwave on high for 10-15 minutes or until cheese is bubbly and mixture is thoroughly heated
garnish with sour cream and serve with tortilla chips
bean and bacon salad
cook bacon until crisp
drain , cool and crumble bacon
set aside
in a small bowl , whisk together vinegar , mayonnaise and white sugar
in another bowl mix bacon , kidney beans , cabbage , celery , parsley and onion together , and season with salt and pepper
pour mayo dressing mixture over vegetables and toss to coat
chill 1 hour before serving
bean and bacon salad with roasted pepper dressing
drain and rinse navy beans and set aside
place potatoes in a steamer basket over boiling water
cover pan and steam 10 minutes or until tender
remove potatoes and place snow peas in steamer basket , steam for 10 minutes or until tender
cool potatoes and peas
cook bacon in a dry pan , stirring occasionally , until browned
remove to paper towel-lined plate and cool
combine lettuce , beans , potatoes and snow peas and bacon in a bowl and toss well
take quartered peppers and remove seeds and membranes
grill peppers in 400f oven , skin side up , until skin blisters and blackens
peel off skin and discard
process peppers until smooth
combine peppers and next 3 ingredients in a jar with a tight-fitting lid and shake well
taste both the salad and the dressing for seasoning , and add if needed
sprinkle with onions , if desired and then drizzle salad with dressing and cheese
bean and bacon soup
preparation check the beans for stones
pour boiling water over beans and let stand 1 hour or soak overnight and drain
finely chop the bacon ends and pieces , or fat saved from a smoked ham , and cook it on a medium fire in a big pot to render the fat
be sure the crumbs of fat are nicely browned , like crisp bacon
add the cut up veggies and saute in the fat
add a few cloves of mashed garlic if you like it
drain the beans and rinse them
add the water or stock , beans and ham hock and herbs and spices
bring to the boil , simmer for 1 1 / 2 to 2 hours , maybe even more depending on beans , until they are very tender
cut the fat and skin from the ham hock and dice it and return to the soup
i often cook a couple of extra ones and have beans and hocks as a meal
season with salt and pepper
you can skim the fat , but in the cold winter , it tastes good
the colder it is , the better you will like fatty soups
if you cook it long enough , the beans and everything will break down and puree , combining with the fat to make a"creamy" consistency , that is much admired by"beanies
"i like to finish the soup with sliced kielbasa
bean and bacon soup  2
place beans in a large pot , cover with water and soak overnight, drain and rinse, add water , garlic , salt , pepper and bay leaf, cover and simmer for 1 hours, meanwhile , cook bacon until crisp, remove from pan and drain on paper towel, set aside, add onions and bell pepper to pan drippings, saut until tender, add to beans along with carrots, cover and simmer for 1 hour, add tomato sauce and parsley, cover and simmer an additional 30 minutes, remove the bay leaf before serving with reserved bacon crumbled on top
bean and banana dip
in a large saucepan , saut the sausage over medium-high for 5 minutes , stirring constantly to prevent sticking and break up the meat
add onion and continue to saut until onion is soft
reduce heat to medium and add garlic , chiles , tomato sauce and cook for 5 more minutes
add beans and bananas and enough bean liquid to make a thick dip consistency
mash beans slightly with a spoon or potato masher and mix well
cover and cook over low heat for 5 minutes
serve warm with tortilla chips
bean and barley salad
prepare barley according to package directions, transfer to a large bowl, stir in the beans , corn , red pepper , onions and cilantro, in a small bowl , combine the dressing ingredients, pour over salad, toss to coat, chill until serving