formido/recipes-20k huggingface dataset:
bear s pineapple mango habanero jam
fruit can be either fresh or frozen
frozen actually seems to work best
place fruit and vinegar in a stockpot over medium-high heat
bring to a simmer and mash the fruit to a chunky consistency with a potato masher
add the sugar and stir until dissolved
add the pectin and the habanero halves
stirring frequently , bring to a rolling boil that cannot be stirred down
cook for 2 minutes more , stirring frequently to prevent burning
remove the chile halves
discard all but two halves
chop the retained chiles halves into shreds and add back to jam
ladle hot jam into sterilized canning jars , leaving 1 / 4-inch head room
process jars in hot water bath for 10 minutes
bearnaise butter
cook the first 3 ingredients in a small saucepan over medium-high heat for 5 minutes or until the liquid is reduced to 1 tablespoons
remove from heat , and cool for 10 minutes
stir in butter and the remaining ingredients
store in an airtight container in the refrigerator for up to 5 days
bearnaise sauce
in a small saucepan , bring vinegar , wine , shallots , tarragon , salt and pepper to a boil and reduce to about 2 tablespoons
cool slightly
beat in yolks until smooth
put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it
whisk sauce until it begins to thicken
beat in butter , bit by bit
before serving , add a few drops of lemon juice and parsley
bears in a bubble bath mini treats
preheat oven to 350 degrees, mix cake mix , melted butter and egg together, this should be like a soft dough, take a spoonful of batter and roll into a small ball, push dough ball into a mini-muffin tin, take a rolo and push into the center of the batter, fill up the muffin tin and bake for 10 minutes, take the muffin tin out and add 3-4 mini-marshmellows on top of each treat, push in 2 teddy graham bear cookies into each treat, bake for 2 more minutes to melt the marshmellows a bit, cool and enjoy !
bears  style sub
slice bread horizontally and layer with salami , mortadella , hot capicola and provolone
top with layers of lettuce , onions and tomato slices
whisk dressing ingredients together and drizzle as desired over filling
cut into 4 3-inch pieces
beat  your chest pancakes
mix all dry ingredients in a large bowl
mix beaten eggs , oil , honey / molasses , and milk in another bowl
pour wet into dry and mix well , adding more milk as needed to make pancake batter consistency
preheat and oil a griddle and cook each pancake till done
serve with syrup , honey or molasses
beat and bake madeira cake
preheat oven to 350f, put all ingredients in a bowl and beat for 3 minutes- no longer, pour into greased loaf pan and bake for 40 55 minutes
beat and eat frosting
mix egg white , cream of tartar , and vanilla in a small deep bowl, add boiling water, beat to stiff peaks, spread on cake
beat em to the punch
mix the concentrate and water in a chilled punch bowl, slowly pour in the ginger ale to retain its fizz, float your choice of ice rings on top , and serve
beat the blues brownies
pre heat oven to 160 c, melt chocolate and butter in bowl over boiling water, set aside to cool, place flour , cocoa and baking powder in big bowl, add sugar , eggs and melted chocolate mix, stir till just combined, fold through honeycomb, spoon mix into greased and lined 20 x 30 cm slice tin, bake 40 - 45 minutes , cool in tin
beat the clock stir fry
bring 1 1 / 2 cups water and 1 cup of the beef broth to a boil in a medium saucepan
add the rice , cover the pan and take the pan off the heat until ready to serve
let the vegetable oil get hot in a large nonstick skillet over medium heat
add in the onion and stir / saute for 2 minutes
add in the carrots and mushrooms to the skillet
stir / saute 1 minute
add in the bee strips and increase heat to medium-high
stir-fry for about 3 minutes
add in the water chestnuts , broccoli , sherry , garlic , ginger , and soy sauce
stir-fry 2-3 minutes
add 1 / 2 cup broth to the skillet
mix together the remaining 1 / 4 cup broth and cornstarch in a small bowl
add the mixture to the skillet along with the sesame oil
stir / saute for about 3 minutes or until the liquid thickens
serve over hot rice
beat the heat tea shake
pour boiling water over tea bags , then cover & brew for 5 minutes
remove tea bags , then squeeze the excess tea out of them , before chilling the tea ~ you will need only a portion of this brewed tea for this recipe
put 2 1 / 2 cups of the tea into a blender bowl , along with the ice cream , then blend at high speed until totally combined
beaten biscuits
sift dry ingredients together , blend in shortening and just enough milk to make a very stiff dough
knead on a floured board until dough becomes soft and pliable
run dough through a meat grinder or a food processor using a coarse knife or beat steadily with a wooden potato masher for 30 minutes , or until dough blisters , keeping edges turned into the center
roll to 1 / 2" thickness , cut with a biscuit cutter , prick with a fork and bake at 350f for 30 minutes or until golden-ivory in color
beatlejuice
pour all ingredients into a shooter glass in the order given, 1 , 2 , 3 down !
beatty s chocolate cake  barefoot contessa
chocolate buttercream , recipe follows
preheat the oven to 350 degrees f
butter 2 round cake pans
line with parchment paper , then butter and flour the pans
sift the flour , sugar , cocoa , baking soda , baking powder , and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined
in another bowl , combine the buttermilk , oil , eggs , and vanilla
with the mixer on low speed , slowly add the wet ingredients to the dry
with mixer still on low , add the coffee and stir just to combine , scraping the bottom of the bowl with a rubber spatula
pour the batter into the prepared pans and bake for 35 to 40 minutes , until a cake tester comes out clean
cool in the pans for 30 minutes , then turn them out onto a cooling rack and cool completely
place 1 layer , flat side up , on a flat plate or cake pedestal
with a knife or offset spatula , spread the top with frosting
place the second layer on top , rounded side up , and spread the frosting evenly on the top and sides of the cake
next make the frosting:
chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water
stir until just melted and set aside until cooled to room temperature
in the bowl of an electric mixer fitted with a paddle attachment , beat the butter on medium-high speed until light yellow and fluffy , about 3 minutes
add the egg yolk and vanilla and continue beating for 3 minutes
turn the mixer to low , gradually add the confectioners' sugar , then beat at medium speed , scraping down the bowl as necessary , until smooth and creamy
dissolve the coffee powder in 2 teaspoons of the hottest tap water
on low speed , add the chocolate and coffee to the butter mixture and mix until blended
don't whip ! spread immediately on the cooled cake
beatty s chocolate cake with chocolate frosting
chocolate cake:
preheat oven to 350f
grease with butter or margarine , two 8" round cake pans
line with parchment paper , then grease with butter or margarine the parchment paper and flour the pans
sift the flour , sugar , cocoa , baking soda , baking powder , and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined
in another bowl , combine the buttermilk , oil , eggs and vanilla
with the mixer on low speed , slowly add the wet ingredients to the dry
with the mixer still on low , add the coffee and stir just to combine , scraping the bottom of the bowl with a rubber spatula
pour the batter into the prepared pan and bake for 35-40 minutes , until a cake tester comes out clean
cool in pans for 30 minutes , then turn them out onto a cooling rack and cool completely
place one layer , flat side up , on a flat plate or cake pedestal
with a knife or offset spatula , spread the top with frosting
place the second layer on top , rounded side up , and spread the frosting evenly on the top and sides of the cake
chocolate frosting:
chop the chocolate and place in a heat-proof bowl set over a pan of simmering water
stir until just melted and set aside until cooled at room temperature
in the bowl of an electric mixer fitted with a paddle attachment , beat the butter or margarine on medium-high speed until light yellow and fluffy , about 3 minutes
add the egg yolk and vanilla and continue beating for 3 minutes
turn the mixer to low , gradually add the confectioners" sugar , then beat at medium speed , scraping down the bowl as necessary , until smooth and creamy
dissolve the coffee powder in 2 teaspoons of the hottest tap water
on low speed , add the chocolate and coffee to the butter mixture and mix until blended
do not whip !
spread immediately on the cooled cake
e n j o y !
beau catchin  lemon pie
combine sugar , cornstarch , and salt in a large , heavy saucepan , mix well, gradually add water and lemon juice , stirring until smooth, beat egg yolks until thick and lemon colored, gradually stir into lemon mixture, add butter, cook over medium heat , stirring constantly , until thick and bubbly, remove from heat, stir in lemon rind, pour into pie shell, combine egg whites and cream of tartar in large bowl, beat until foamy, gradually add sugar, 1 t at a time , beating until stiff peaks form, stir in vanilla and marshmallow creme, spread over pie , sealing to edge of crust, bake at 350 for 12 minutes , until light brown, cool to room temperature
beau monde cheese bread
cut french loaf into 1 inch pieces diagonally
mix all ingredients together
cut swiss cheese in 1 / 2 diagonally
on each side of bread , spread mixture and place one 1 / 2 slice of cheese in between the pieces of bread
cover bread with foil and bake for about 45 minutes at 325
servings are approximately
beau monde dip
combine all ingredients in a large bowl, cover& chill, serve with raw veggies& / or chips
beau monde pate
in medium mixing bowl , blend together cheese , water and beau monde, in seperate small bowl , crush herbs together with your hands, mix herbs into cheese , making sure mixture is well combined, refrigerte overnight, serve with wheat crackers or celery
beau monde seasoning
grind the bay leaf and celery seed in a coffee grinder, sieve the bay leaf and celery seed in to a bowl, place all ingredients in to a jar with lid and shake to mix, will keep for some time especially if not exposed to air
beau monde seasoning   closer to the real thing
toss it in a jar with about 6 - 10 grains of rice if you live in a humid environment and plan on opening and shutting the jar a few times over a couple of months
shake it up good , that's pretty much it
beau monde seasoning replacement
put all in a spice or coffee grinder to blend
beau monde seasoning clone recipe
mix well and store in an air tight jar
beau monde seasoning spice mix
process all spices in blender or food processor, store in a tightly closed jar
beau rivage bloody mary mix
combine all ingredients in a pitcher and mix well combine with vodka to make your very good bloody mary's
beau rive banana cake
preheat oven to 325 degrees
grease 9" x 5" loaf pan
in a small pot , mix raisins & rum
over medium heat , bring to a boil
cook until most of the rum has been absorbed , then remove from heat and cool
in a large bowl , mix flour , baking powder , baking soda and salt
set aside
in another bowl , beat bananas , brown sugar , butter and vanilla until the sugar has dissolved
stir into flour mixture until blended
stir in cherries and rum / raisin mixture
bake 1-1 / 4 hours or until pick inserted in center comes out clean
beauchamp s chicken noodle soup
make chicken stock, cook noodles , rinse , drain , and set aside, saute onions until translucent in fat skimmed from stock, add spices, add carrots and onions to stock and simmer 8 minutes, add peas , spinach , and noodles simmer another 2 minutes, serve
beauchamp s stuffed szechuan chicken
soak clay cooker in water 10 minutes
make stuffing of egg , scallions , spinach , rice , and ham
rub chicken inside and out with hot pepper paste , and stuff bird
mix all other ingredients in a bowl , and pour over bird
place the wet clay cooker in a cold oven and cook at 450 degrees for about 1 3 / 4 hours
beaucoup seafood chowder
in a large dutch oven , melt the butter and then saute the onions and celery over medium heat , allow to soften , about minutes
add the potato and add only enough chicken broth to barely cover
cook until the potato is just barely tender
add the basil , oregano , celery salt , pepper , salt , paprika and tabasco sauce
layer the fish and shellfish on top
add just enough chicken broth to cover
cook only until fish barely flakes
add the cream , and then fill the pot with the milk
if you think youre going to run out of room in the pot , skimp on the milk , not the cream
allow the chowder to warm through
keep on a bare simmer until serving or refrigerate and slowly heat up before serving
movita boucoup recommends using at least two , 1 / 2 pound of each seafood selection in addition to the white fish
she strongly recommends scallops and lobster
dont use any fish with a dominant flavour such as salmon , sardines , clams , etc
water is traditionally used in chowders such as this and will taste just fine if you opt for that instead of broth
if using broth , it is recommended using a sodium reduced variety
if you're using canned and don't have enough , you can make up the difference with water
the chicken broth adds just a bit of richness to the chowder
chowder is best on the second day , so when entertaining , make it the day before
to rewarm , put the pot on low and allow 45 minutes it to heat through
do not allow the chowder to boil
low heat is key
you will notice that the spices seem to sit on top of the chowder
when you serve , give a little stir and then scoop
just the right amount of spice will come up with the ladle
beaudacious crock pot pork roast
season entire pork roast with salt and pepper or a seasoning blend, put roast in crock pot and cover with sliced mushrooms, mix all remaining ingredients and use this to top the roast and mushrooms, cook on low for 10-12 hours, this produces a lovely gravy which may be used on potatoes , rice , whatever
beaufort stew  low country boil
bring a large stock pot of water to a boil
add old bay , potatoes and sausage
cook 15 minutes maintaining the boil
add corn and shrimp , returning liquid to a boil
cook for 5 minutes
dump into large colander to drain
transfer to large serving platter and serve with plenty of napkins and condiments
beaufort stew   edisto style
fill a large pot half-full of water
bring it to a boil and add old bay seasoning and the sausage
bring back to boil and cook about 10 minutes
add ears of corn and bring to boil again
if adding potatoes , add them with the corn
cook about 10 minutes
if adding frozen crab legs , add them next
bring mixture back to a boil and immediately add the shrimp , cooking just until the shrimp turn pink
remove pot from burner
immediately drain pot and spoon mixture into large serving bowls
serve with cocktail sauce , saltine crackers and plenty of napkins , hand towels or paper towels
this is always served as a casual meal because each person peels his own shrimp and it can get messy , but everyone enjoys it
for large groups , we usually cook it outside in a huge pot over an open gas burner , like a king kooker
beaujolais steak for two
set a heavy-bottomed frying pan over medium heat
when hot , add butter and tilt pan to coat
when bubbly , add steaks and fry until well browned , about 3 minutes per side for rare or 5 minutes per side for medium steaks
remove steaks to heated plates
pour wine into pan juices and increase heat to medium-high
scrape all brown bits from bottom of pan
stir in salsa and boil gently , stirring often , until mixture is thick enough to coat steaks , about 2 to 3 minutes
pour over steaks
beaumonde dip
mix together and let the flavors blend in the refrigerator for a few hours before serving
serve with fresh veggies
beaumont inn cookies
mix ingredients together, drop by spoonfuls on greased cookie sheet, sprinkle with sugar, bake at 400 degrees fahrenheit for 12 minutes
beaumont s finest peach cobbler
thaw out peaches and sweeten with sugar or splenda
turn oven on at 350
spray 9x13 casserole with butter spray and put the stick of butter in the dish
put it in the oven to melt the butter as the oven heats up
after butter is melted , take the dish out of the oven and pour the peaches over the butter , and mix around
sprinkle cinnamon over the peaches
mix the flour and the milk to make a batter , and pour it evenly over the peaches
bake at 350 for 60 minutes
beautiful  blueberry sorbet
in a food processor or blender , combine blueberries and apple juice concentrate
blend until liquefied
pour into an 9 by 13 inch baking pan
cover and freeze until firm around the edges , about 2 hours
with a heavy spoon , break the frozen mixture into pieces
in a food processor or blender container , place mixture and blend until smooth but not completely melted
spoon into a 9 by 5 inch loaf pan
cover and freeze until firm
serve within a few days
i sometimes freeze in a plastic container
enjoy !
beautiful bagels    using bread machine to make the dough
place all the above ingredients into bread machine , and select'dough' cycle
stop the bread machine 40 minutes after the mixing starts
cut dough into 8 pieces
roll and'gently massage' each piece into a snake
dampen and overlap the ends pressing firmly to form a ring
place each ring on an individual piece of baking paper already lightly sprayed with oil
cover all rings with a sheet of baking paper and allow to rest
meanwhile , bring a large pan of water to the boil
carefully lowering each bagel one by one into the pan of boiling water , slide the paper from each bagel ring away
gently turn bagels allowing about 40 seconds on each side
lift each bagel out and drain on absorbent paper towels
place drained bagels on baking baking tray already lined with baking paper
brush each bagel with lightly beaten egg mixed with 1 tablespoon water and 1 / 2 teaspoon of salt and sprinkle with lots of poppy seeds or toasted sesame seeds
bake in hot oven for about 15 minutes- or until a nice deep golden brown colour
remove bagels from oven and place on wire rack
beautiful baked chicken kievs
combine margarine , parsley , rosemary , garlic and pepper in a small mixing bowl
shape margarine mixture into 4 5cm long sticks
freeze until firm
place each chicken breast half between 2 sheets of waxed paper and flatten to 1 / 2cm thickness with a meat mallet or rolling pin
place 1 margarine stick in the center of each chicken breast
fold ends over margarine and roll up , beginning with long side
secure each end with wooden toothpicks
dip chicken rolls into the milk and coat thoroughly with breadcrumbs
bake at 400f for 25 minutes until browned
garnish with lemon wedges and serve
beautiful baked french onion and mushroom soup
cut onions in half lengthwise and thinly slice into half moon shapes
pour olive oil into a large pot and heat to one notch over low
add onions and sprinkle them with salt
cover and let onions sweat for 15 minutes
give onions a quick stir , cover and let sweat for another 15 minutes
while onions are cooking , thinly slice your mushrooms , mince your garlic and preheat oven to 375f
get 4 ovenproof bowls and place face-down on the pie crust
cut 4 large circles out of pie crust , about 1 bigger than the size of your bowl
they do not have to be perfect circles - they look more rustic if the edges are jagged
when onions are done sweating , uncover , turn heat to medium and brown slightly while stirring frequently for about 10 minutes
add mushrooms , garlic , sherry , balsamic vinegar , worcestershire sauce , beef broth , bay leaf , and black pepper
bring to a boil , turn down to simmer for hour or more
remove bay leaf
pour soup evenly into bowls and cover each bowl with a crust
the crust should not be touching the soup
poke 1 small hole in the middle of each crust
bake for 12 minutes
crust should be just golden
remove , and sprinkle each bowl evenly with swiss cheese
put back in the oven for about 3 minutes , until cheese has just melted
serve immediately and let your guests cut into the crunchy crust with their spoons and the cheese will melt into the soup
beautiful baked ziti
cook sausage , and slice into coins
in a large bowl , mix the cooked sausage , pasta , sauce , water , chopped basil , garlic , parmesan and pepper , and toss gently
spread into a greased 9x13 pan
place the 12 slices of bread on top of the mixture , and cover the bread with the shredded mozzarella
dip tomato slices in olive oil and place on the bread slices
bake at 400 degrees for 30 minutes , or until heated through
after removing from oven , carefully place basil leaves slightly under each tomato slice
let stand 10 minutes before serving
beautiful beer bread
pour beer into bowl
let stand
toast sesame seeds in a dry skillet over med heat , shaking pan gently , until fragrant and golden
in large bowl , combine flour , baking powder , sugar , salt , mustard and 1 cup cheese
pour into beer
stir just to combine
spread into greased 8x4 loaf pan
sprinkle with remaining cheese and sesame seeds
bake in a preheated oven at 350 for about 40-45 minutes , or until tester comes out clean
beautiful berry pie
preheat oven to 425f, mix sugar , flour and cinnamon ,, stir in berries , and kiwi to coat, turn filling into pie shell, bake at 425f for 35-45 minutes
beautiful beth  drink
put the ice cubes into a cocktail shaker
pour the rum , coconut rum and triple sec over the ice and shake until a frost forms
strain into an old-fashioned glass and top up with chilled cola
decorate with maraschino cherries impaled on a toothpick
beautiful blondies
preheat oven to 350 degrees fahrenheit, mix all ingredients together in a bowl with an electric mixer, make sure that the batter is not too lump but still thick, pour batter into a greased 13 x 9 inches glass baking pan, place in over and bake at 350 degrees fahrenheit for 25-30 minutes, remove from over and let cool divide the blondies as desired
beautiful blue vodka martini
place ice into the martini shaker
about 3 / 4's full
add first 3 liquid ingredients to martini shaker using a one ounce jigger
put the lid on the shaker , grab a hand towel and grab the shaker and shake like crazy for at least 30 seconds
using the strainer pour into your martini glasses and add one drop of grenadine if you wish
garnish as you wish with an orange slice , lemon slice or olives or whatever you prefer
i like lemon
have fun and drink safe !
beautiful borscht salmon
step 1 is good to do in advance
place beet in a pot of boiling water and cook uncovered 15 minutes until semi-tender
remove from heat , cover pot , and allow beet to steam another 15 minutes
remove beet from hot water with slotted spoon
once cool , peel and dice beet
steps 2 and 3 may also be done in advance
saute aromatic shallots , carrot , and celery in olive oil until semi-tender
stir in cabbage and garlic
add diced beet , broth , bay leaf , and peppercorns
adjust heat , cover pot and gently simmer for one half hour until vegetables are tender
remove from heat
discard bay leaf and peppercorns
add salt , dill , and red wine vinegar
puree sauce in blender or food processor until smooth
stir in crme fraiche
taste and adjust seasonings as desired
borscht sauce may be served hot or cold
keep heated in saucepan until serving time
or chill sauce in refrigerator
while borscht sauce is cooking , rub salmon fillets on both sides with olive oil
sprinkle salmon with garlic salt and pepper
grill fillets 4-5 minutes per side until done
to serve , plate each salmon fillet , then top with 1 / 4 cup borscht sauce , additional crme fraiche , and sprigs of fresh dill
a beautiful presentation your dinner guests will not soon forget !
this recipe makes just over 2 cups borscht sauce
canned broth may be used to thin any unused sauce to preferred soup consistency
stir in broth and reheat , or enjoy a cold summer soup
very delicious the next day !