formido/recipes-20k huggingface dataset:
bay scallops with polenta  wild mushrooms  sherry and parsley br
preheat oven to 350f toss breadcrumbs with olive oil and parsley in medium bowl to blend
spread onto rimmed baking sheet
bake until golden and crunchy , stirring occasionally , about 15 minutes
melt 4 tablespoons butter in heavy large skillet over medium-high heat
add mushrooms and thyme
saut until mushrooms are tender , stirring occasionally , about 7 minutes
add green onions
saut 1 minute
add sherry
boil until slightly reduced , about 2 minutes
add broth
boil until reduced by half , about 3 minutes
add cream
simmer until thickened , about 3 minutes
bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan
gradually whisk in polenta
reduce heat to medium-low
cook polenta until tender , adding more water as needed if too thick , and whisking frequently , about 20 minutes
stir in 3 tablespoons butter
season with salt and pepper
cover to keep warm
reheat mushroom mixture
melt 2 tablespoons butter in another large skillet over high heat
add scallops and saut until just translucent in center , about 1 minute
stir scallops and juices into mushrooms
season with salt and pepper
divide polenta among 6 plates
spoon scallop mixture over polenta , sprinkle breadcrumbs over , and serve
bay smoked potatoes
preheat oven to 400, dry washed potatoes and toss with 1-3 t olive oil, place bay leaves on the bottom of a heavy , shallow casserole with cover, sprinkle with 1 t coarse salt, place potatoes on top and sprinkle with remaining 1 t coarse salt, cover tightly , using aluminum foil if necessary and bake 1 hour, remove potatoes , cut in half and drizzle with remaining 1-2 t olive oil, season with salt and pepper and serve hot
baybreeze mojito
muddle pineapple and mint leaves in bottom of glass, use a muddler , the flat end of a cooking spoon , etc, add ice to fill glass, add rest of ingredients , stir , and serve
bayd maslooq ma kamoon
i replaced one pinch of regular salt with salish smoked salt
in a serving bowl mix together the salt and cumin powder
to serve : the hard boiled eggs whole accompanied by the bowl of salt and cumin or as we did the eggs were sliced in half and garnished with the cumin salt
bayerische erdbeercreme  strawberry barvarian
slice strawberries and mix with the sugar, let stand until sugar dissolves, sprinkle gelatin over cold water, set stand 5 minutes , then heat gently until gelatin dissolves completely, add gelatin and lemon juice to sliced berries, fold in whipped cream, pour into a 1-quart mold or serving dish, chill until set, carefully unmold and serve
bayerische semmelklsse
slice hard rolls thinly and place in a large bowl
set aside to dry overnight
bring large kettle of salted water to boil
soak bread in warm milk
bread should be moist , but not soggy
fry onion and bacon in butter until onion is tender
stir onion and bacon into moist bread
add parsley flakes , eggs , salt and pepper to bread
stir to combine all ingredients
shape into large dumplings
drop into boiling water and simmer uncovered , for 20 minutes , or until dumplings rise to surface
bayonne lamb  collier de mouton a la bayonne
put the lamb in a pot with the onions , carrots , bay leaf , lemon juice , salt , pepper and water
bring to a boil , reduce heat , cover and simmer for 1 1 / 2 hours or until tender
20 minutes before the end add the mushrooms
arrange lamb and vegetables in a serving dish and keep hot
reduce the cooking liquid to 2 1 / 2 cups by boiling rapidly
make a roux with the butter and flour , add the reduced cooking liquid and simmer for another 5 minutes
correct the seasonings
blend together the egg and cream and add a little of the sauce to temper it
add the egg / cream mixture to the sauce and return to the pan
reheat but do not boil
pour sauce over meat and vegetables
bayou  salad
mix, chill
bayou bbq shrimp
make seasoning by mixing all of the spices together
make bbq shrimp:
heat butter in a large skillet over moderate heat unitl foam subsides
add the shrimp , garlic , seasoning mixture , beer and worc sauce and simmer , stirring occasionally , for 5 minutes
serve with lots of french bread to soak up all the sauce
bayou beans   rice
heal oil in a medium-sized pot over medium-high heat, add sausage , onion , red pepper , celery and seasoning, cook , stirring occasionally , until browned , about 5 minutes, add broth and 1 / 2 cup water, bring to a boil and stir in rice, reduce heat to medium-low, cover and cook until rice is tender , about 15 minutes, stir in beans, cook , uncovered , until heated through , about 2-3 minutes
bayou brownies
combine pecans , butter , 1 egg and cake mix, stir until well blended, press into the bottom of a lightly greased 13x9 inch pan, set aside, combine remaining 2 eggs , cream cheese and powdered sugar in a large bowl, beat at medium speed until smooth, pour cream cheese mixture over cake mix layer, bake at 325 for 40 minutes or until cheese mixture is set, let cool completely in pan on wire rack
bayou buffalo wings
in a bowl , blend all of the dry ingredients for the breading
in a separate bowl , make the egg wash by blending the eggs and milk
add the chicken and coat well
place coated chicken in breading and toss
place the breaded chicken in a deep fryer or in pot that has enough hot 350 f oil to cover chicken
cook until golden brown
in a large bowl , mix all ingredients for the sauce and toss in cooked chicken , mix well
bayou burgers
in medium bowl , combine all ingredients except rolls, shape into 4 patties, grill or broil to desired doneness, serve on rolls and top , if desired , with grilled onions
bayou cake
beat sugar into eggs
add flour through salt and blend thoroughly
stir in pineapple
pour into greased 13 x 9-inch metal baking pan
bake at 350 about 30-35 minutes until an inserted toothpick comes out clean
meanwhile , combine butter through milk in a small saucepan
bring to a boil , lower heat and simmer about 10 min until sugar is dissolved and sauce is thickened
remove from heat and stir in vanilla
stir in coconut and nuts
as soon as cake comes out of oven , spread coconut mixture over the top
let cool completely before slicing and serving
bayou chicken
coat a large nonstick skillet with cooking spray, add oil and place over medium high heat until hot, add onion and garlic, saute until tender, add chicken, saute 3 minutes or until chicken looses it's pink color , stirring constantly, add eggplant and next 9 ingredients, bring to a boil, cover, reduce heat , and simmer 10 minutes, combine cornstarch and water , add to skillet , stirring well, cover and cook 5 minutes or until zucchini is tender, remove from heat, let stand 5 minutes, serve over rice
bayou chicken pasta
in a saucepan , saute onion , celery , peppers in oil , over medium-high heat , for 3-4 minutes
add chicken and garlic
saute until chicken juices run clear , about 4-5 minutes
stir in salsa
in a small bowl , combine cornstarch and water
add to chicken mixture and stir well
bring to a boil
cook and stir frequently until mixture is thickened and bubbly , about 2-3 minutes
add the parsley , salt , hot sauce , and pepper
mix well
serve over noodles
bayou chicken with cantaloupe salsa
preheat oven to 350 degrees
heat a 10" iron skillet over medium high heat
make salsa and let cool while preparing chicken
saute onion and sausage together , until onion is soft
add parsley and bread crumbs and set aside to cool
with a sharp knife , insert a slit into the top of each breast , cut a pocket almost the length of the breast for stuffing
melt 3 / 4 cup butter
add salt , garlic and lemon pepper
pour into shallow bowl
stuff the sausage mixture into the chicken breasts
dip the chicken breast into the butter and spices , and lay each , carefully , onto the hot skillet
sear for 2-3 minutes
turn over and sear for 2-3 minutes on 2nd side
cover skillet and place in oven for 10-15 minutes until cooked through
slice each breast on bias into 5 pieces , top with salsa and serve
salsa: saute melon , avocado and red onion in 2 tablespoons butter
add lime juice and cayenne
stir and remove from heat
let cool
bayou cocodrie red cabbage salad
remove outer leaves of the cabbage and cut the cabbage into very thin slices
place the cabbage in a large bowl with a cover
pour the boiling water over it and let it stand for about 3 or 4 minutes
put all of the other ingredients into a blender and blend at medium speed until all is well blended and smooth
drain off the water from the cabbage
add the dressing from the blender to the cabbage and mix well
cover the bowl and place in the refrigerator
allow to stand overnight
serve chilled
bayou eggplant  and shrimp dressing
heat the oil in a large non-stick skillet
add in the onion , celery , bell pepper , and garlic
saute / stir for 5 minutes or until the onion is soft
add in the eggplant , stir to combine
cover and continue to cook for 8-10 minutes or until the eggplant is tender
stir frequently
add in the shrimp and cajun seasoning
cook / stir for 2-3 minutes or until the shrimp are pink
put the shrimp mixture into a large mixing bowl
add in the crumbled cornbread and parsley
gradually stir in the eggs and approximately 1 cup broth , until the mixture is evenly moist but not soggy
season to with salt and pepper to taste
transfer mixture to a buttered casserole dish
drizzle with 1 / 2 cup broth
cover and bake in a 350 oven for about 30 minutes
uncover the last 15 minutes of cooking time if you want a crusty dressing
bayou gumbo crock pot
1
in small saucepan , combine flour and oil
mix well
cook , stirring constantly , over medium-high heat for 5 minutes
reduce heat to medium
cook , stirring constantly , about 10 minutes or until mixture turns reddish brown
place flour-oil mixture in 3 1 / 2 to 4 quart crockpot
2
stir in all remaining ingredients except shrimp , rice and water
cover
cook on low setting for 7-9 hours
when ready to serve , cook rice in water as directed on package
meanwhile , add shrimp to gumbo mixture in crockpot
mix well
cover
cook on low setting for additional 20 minutes
serve gumbo over rice
bayou pasta with chicken   copycat chili s cajun chicken pasta
bring a pot of salted water to a boil
cook penne according to package directions
melt butter over medium heat
add flour
stir for 1 minute
add half-and-half
stir until thickened , 6 minutes
remove from heat
add parmesan , salt and pepper
cover
pound chicken to 1 / 2-inch thickness
rub cajun seasoning and cayenne evenly over chicken
warm oil in a nonstick skillet over medium-high heat
add chicken and cook , turning once , until no longer pink in center , 6-8 minutes
slice chicken
in a bowl , toss pasta with sauce
top with chicken and tomatoes and serve
bayou pork chops
spray large skillet with cooking spray, heat over medium heat until hot, cook pork chops until browned , 3 to 4 minutes on each side, remove from skillet, add onion , bell pepper , celery , and garlic to skillet, saute until tender , 3 to 4 minutes, stir in tomatoes and chilies, heat to bloiling, reduce heat and simmer , uncovered , 5 minutes, add pork chops, simmer covered until pork chops are tender , about 20 minutes, stir in parsley, season to taste with salt and pepper, serve over rice
bayou sam s counter seasoning
mix all well , seal in seasoning shaker and keep by your stovetop
bayou self cocktail
pour captain morgan spiced rum , butterscotch schnapps and pineapple juice into a cocktail shaker half-filled with ice cubes
shake well , and strain into a highball glass 3 / 4 filled with ice
top with grenadine , and garnish with a maraschino cherry and a slice of pineapple
bayou shrimp casserole
saute onion and garlic in butter
heat cheese and soup in saucepan
be careful with cheese , as it will burn easily
when melted , add onions and garlic and mix well
add shrimp , rice , & brocolli
mix well
sprinkle with bread crumbs
brown , if desired
mushrooms can be added to top of soup / cheese , if desired
variation:
use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp
bayou shrimp creole
in a large pot , heat the bacon grease and slowly add the flour , until the roux becomes golden brown , about 15 minutes
add onion , bell pepper , and celery and stir until tender , about 20 minutes
pour in the tomato sauce , tomatoes , and liquid from the tomatoes
add the garlic , tabasco , worcestershire , sugar , salt and pepper
simmer 30 minutes , stirring occasionally
add the wine and reduce by half , another 15 minutes
add stock , 1 / 2 cup at a time , at about 15-20 minute intervals , reducing and stirring , let the vegetables really cook down
taste all along the way , re-season according to your tastes
i like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour
as soon as the shrimp are pink , about 10 minutes , remove the pot from the heat
add the green onions , and parsley and serve over rice
bayou shrimp dip
in a large skillet , bring worcestershire , chablis , butter , black pepper , cayenne pepper and garlic salt to a boil
add shrimp and return to boil , stirring occasionally
remove from heat
allow mixture to sit in pan for 15 minutes
meanwhile , mix both cheeses , mayonnaise , celery , onion and onion tops in a large bowl
place half the shrimp and the liquid from the skillet into a food processor and pulse until very fine
add remaining shrimp and pulse briefly so remaining shrimp stay fairly coarse
add shrimp to cheese mixture and blend well
add just enough milk to reach desired consistency
refrigerate overnight
mixture will thicken , so thin with a little more milk just before serving
bayou style chicken sauce piquante
in a lagre heavy pot heat the oil
dredge chicken pieces in creole seasonings and 1 / 2 cup flour and brown in the oil , preferably in a cast iron pan
remove chicken and set aside
keep the heat going under your frying pan and add the bacon grease
when grease is hot , slowly whisk in the flour
stir constantly until the roux turns the color of caramel , the darker the better
about 30 minutes
carefully add the onion , bell pepper , celery and stir , about 5 minutes until all is incorporated and vegetables are soft
reduce heat to medium
add chicken broth , tomato paste , sugar , salt and pepper
cover and cook for 10 minutes
add the chicken and cook until the chicken is done
taste and reseason
add green onion and parsley
cover , reduce heat to simmer for 5 minutes
serve over hot cooked rice
bayou turtle soup
melt butter / add flour to make roux
add onions , tomatoes , bell peppers , celery and garlic
cook over med heat about 30 minutes
add meat in small pieces , then add salt , black pepper , red pepper , bay leaves , thyme , cloves , allspice , grated nutmeg , beef stock , and water
bring to boil then simmer 2 1 / 2 hours
thirty minutes before soup is done , add worcestershire , lemon and sherry
turn off fire add parsley an green onion tops to add more flavor add mor water if needed
prior to serving , add sliced eggs
serve with garlic french bread
bayrischer gulasch  german goulash stew   crock pot or oven
heat olive oil in a casserole , add meat and pan fry until brown
add onion and heat until transparent
then add carrots , potatoes and herbs and stir for a few minutes
add red wine , tomatoes , tomato puree , garlic powder and caraway seeds - simmer for about 2 to 3 hours , adding some water if necessary
crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1 / 4 bottle red wine
serve with sour cream , dumplings or noodles
bayrischer kartoffelsalat  barvarian potato salad
boil potatoes in broth with 1 / 4 t salt for 5 to 8 minutes , until tender, drain, toss warm potatoes with vegetable oil and onions, dissolve remaining 1 / 4 t salt and the sugar in lemon juice, pour over potatoes, marinate salad 1 to 2 hours before serving, serve at room temperature
bayrisher kartoffel salat  bavarian potato salad
place the potatoes and stock in a small saucepan and bring to a simmer
cook until the potatoes are tender but still retain their shape
drain the stock , reserving some
while the potatoes are cooking crisp the bacon in a skillet
when it is browned and crunchy pour off and reserve the bacon fat
reserve the crisp bacon
whisk together until smooth the lemon juice , sugar , dijon and 4 tablespoons of the warm bacon fat
toss with the potatoes , onions , crisp bacon and parsley
add a bit of the reserved chicken broth to moisten if needed
season to taste with salt and pepper
cover and let rest for two hours at room temperature before serving
baz s glazed onions
preheat oven to 350
cut a cross 1 / 2 inch deep in the top of each onion , spreading it open slightly
combine butter , honey , mustard and vinegar , blending until smooth
add spices and mix well
place onions close together in ovenproof dish
pour the water around them and spoon about 2 t glaze over each onion
bake for one hour , basting with the remaining sauce every 10 minutes
bazella  middle eastern style beef casserole
preheat the oven to 350f
heat the oil in heavy-based frying pan over medium heat
add the onion and garlic , and gently fry until golden
add the braising steak and cinnamon , and fry for a further 3-5 minutes , stirring , until the meat is lightly browned
transfer the contents of the frying pan to a casserole
deglaze the frying pan with half the wine , and pour this mixture into the casserole
add the tomato paste , water and remaining wine to the casserole
stir in the bay leaf and a dash of worcestershire sauce
mix well and season to taste
place the casserole in the oven and cook for 1 hour 30 minutes
stir in the beans and cook for a further 10 minutes
stir in the parsley just before serving
ladle into serving dishes and garnish each dish with a parsley sprig
serve with good crusty bread
bazlama   turkish flat bread
dissolve the yeast , sugar , and salt in the warm water
add the water and yogurt to the flour and mix well
the dough will be soft but not sticky
turn the dough out onto a lightly floured surface and shape it into a ball
cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours
cut the dough into four portions
shape the dough into rounds and flatten each round as though you're making pizza dough
cover the rounds with a damp cloth and let the dough rest for 15 minutes
heat a cast iron skillet or griddle over medium-high heat
place one dough round in the skillet and bake until brown spots appear on the bottom , about 1 minute
flip the bread and bake for an additional minute
remove the bread and wrap it in a clean kitchen towel to keep warm
repeat with the remaining dough rounds
store any leftover flat breads in an airtight container
bazlamaca  croatian cornbread
grease a 9 x 9 inch baking pan, preheat the oven to 425 degrees f, mix the first four ingredients together, add the remaining ingredients and mix well, pour the batter into the pan and bake until the top is nice and brown, slice and serve warm with with sliced fruit , berries , cream , or syrup
bb king s catfish nuggets   sauce
cut the catfish fillets into finger or nuggets
mix together the buttermilk , paprika , cayenne , onion , and garlic powder
mix together the flour and yellow cornmeal
dip the catfish into the buttermilk mixture and then dredge in the flour / cornmeal mixture
deep fry until golden
mix all sauce ingredients together and refrigerate
this sauce double very easy
serve sauce with catfish
bbc
combine all in blender, enjoy !
bbc cocktail  baileys  banana  coco lopez  frozen dessert drink
in blender , combine all ingredients except the chocolate syrup, blend until smooth, you can adjust amount of alcohol vs, coco lopez & ice to suit your liking to make it more or less strong, serve immediately in chilled martini glasses drizzled with the chocolate syrup
bblt bagelwich
in food processor or blender , cover and process beans , salsa and cumin until smooth
spread 1 / 4 cup bean mixture over each of 4 bagel halves
top with tomato , lettuce and remaining bagel halves
bbq  pork lo mein
cook noodles in plenty of boiling water, when al dente , drain and toss with sesame oil , set aside, combine sauce ingredients , set aside, heat wok , add oil, add ginger stir fry until fragrant, add bok choy , bean sprouts and pork , stir fry 2 minutes, then add broth, when broth is hot , add noodles , cover and cook 2 minutes, add sauce , stir well and serve
bbq   garlic crusted roast sirloin w  wine gravy
preheat oven to 325f, in large roasting pan , pour in red wine, place beef roast on wire rack, combine barbecue sauce , beef stock powder and crushed garlic and spice blend, spoon onto roast and spread over the roast with the back of your spoon, cover and bake to desired doneness, when cooked , remove roast and wire rack from pan, place pan on cooktop burner and set to medium high, combine cold water and cornstarch , stir until smooth, when sauce is bubbling , pour in cornstarch mixture and stir constantly, sauce will thicken and darken, when gravy has reached desired consistency , remove from heat and serve
bbq   nut sandwich
spread peanut butter on one slice of bread
top with crumbled bacon followed by the sliced bananas
spread bbq sauce on second slice of bread and put sauce side down to complete sandwich
cut in half and enjoy !
bbq  barbecue  chicken sliders
shred chicken finely , and combine with barbecue sauce and honey in a microwave-safe bowl
cover and heat in microwave for about 4 minutes or until hot , stopping to stir after about 2 minutes
meanwhile , heat oven per package directions for rolls
slice rolls horizontally into 2 large pieces with a large serrated bread knife
replace top of roll and heat in oven per package directions
remove from oven , remove top of roll and spread hot chicken mixture over bottom roll
place the pickle slices evenly over the chicken , then replace roll top
cut carefully into individual rolls , and serve
i find this method easier than trying to fill each roll individually
makes 12 appetizer servings or 4 main dish servings
bbq  grilled  lamb and mushrooms with lemon
cut 2 lemons into 4 wedges and set aside
juice the remaining lemons , and whisk their juice , the oil , garlic and seasonings together in a small jug
place the mushrooms in a large bowl , and the lamb in a shallow dish and pour a 1 / 2 of the marinade over each , turning well to combine
marinate both for 15 minutes
cook the lamb on a greased bbq plate over medium high heat for 4-5 minutes on each side or until cooked to your liking
remove to a foil covered plate and allow to rest
cook the mushrooms on the bbq plate for 3-4 minutes or until just tender
remove to a plate
cook the reserved lemon wedges and turkish bread on the hot plate until warmed through
slice the lamb across the grain into thick slices and arrange it and the mushrooms over the salad leaves divided between 4 serving plates
accompany with the bbqued lemon wedges and bread
bbq  sauced  bacon mushrooms
cut the stems off the mushrooms , rinse briefly and dry them well with paper towels
wrap each mushroom with the bacon strip halves , covering the cap of the mushroom
the bacon should stick to the mushrooms
in a medium saute pan over medium-high heat , saute the bacon wrapped mushrooms until the bacon is golden brown
just as the bacon begins to crisp up a bit , add the bbq sauce and toss until coated
bbq and cheddar foil chicken dinner
preheat oven to 375f
place a foil sheet , approximately 12x12 inches , on a work surface
spoon about 1 teaspoon of the barbecue sauce in the center of the foil sheet
place one chicken breast half over barbecue sauce and spread another teaspoon of sauce over chicken
top with a quarter of the potato , bell pepper and onion
sprinkle with a little of the salt and pepper
fold foil in half to cover contents
make narrow folds along edges to seal
repeat with remaining ingredients to assemble three more packets
place packets on a baking sheet and bake for 35 minutes
open foil packets with scissors and carefully pull back edges
sprinkle a quarter of the cheese over the top of each chicken breast half and return to oven , unsealed , for 2 minutes or until cheese is melted
with a spatula , transfer the contents of each packet onto individual serving plates , if desired