formido/recipes-20k huggingface dataset:
batter fried chicken wings
cut wings at first joint and discard the
cut remaining wings in half
wash and dry on paper towels and sprinkle lightly with garlic salt
mix cornstarch , eggs , hot sauce and water , stirring to form a smooth batter
dip wings in batter and deep fry in 1 1 / 2" of oil heated to 350 for about 15 minutes , turning once or twice
serve with small bowl of mild , medium or hot wing sauce for dipping
batter fried eggplant
wash the eggplants and cut into 1 inch slices
place the slices on a rack or in a colander , sprinkle with the salt , and let sit for 15 minutes
this will release mix remaining ingredients into a batter
when the oil is hot , dip a few pieces of the eggplant in the batter until well coated
carefully place into the hot oil , and fry for 3-5 minutes on each side , until golden brown
remove from oil and place on paper towels to drain any excess oil
serve immediately
batter fried fresh tomatoes
sift together flour , baking powder and salt
add beaten egg and mix well
slice tomatoes into thick slices and sprinkle with salt and pepper
dip tomato slices in batter , and fry in a hot greased skillet until brown on both sides
good for breakfast or lunch , served with bacon
batter fried frog s legs
in a small bowl , dissolve the yeast in the lukewarm water and allow to stand for 3 or 4 minutes
add the flour , salt and pepper and beat until thoroughly blended
let the batter stand at room temperature for about 1 1 / 2 hours
wash the frog legs well in cold water , then use a sharp knife to peel the skin from the legs
place the skinned legs in a medium saucepan , pour enough boiling water into the pan to cover the legs , then drain at once and pat dry with paper towels
in a large , heavy skillet , heat the shortening or oil over medium high heat until hot but not smoking
dip the frog legs in the batter , turning to coat well , and fry until golden bown and cooked through , about 4 to 6 minutes
drain on paper towels and serve immediately
batter fried onion rings
cover onion slices with cold water and let stand 30 minutes
remove to paper towels and press to dry
separate into rings
combine flour , sugar and salt
combine milk and egg in a medium bowl and add dry ingredients and melted shortening
mix thoroughly
dip onion rings in batter and fry in deep fryer or skillet filled with a couple of inches of oil until golden brown on both sides
remove and drain on paper towels
serve immediately
batter fried shark  from strictly business fishing charters
cut shark filets into 1-inch chunks, combine flour , salt and baking powder, slowly add 1 cup water and vinegar, mix well, dip fish cubes into batter and drop into hot oil , 365 degrees, cook until golden brown, drain on absorbent paper towels
batter fried squash blossoms
blend milk , egg , flour , parmesan cheese , salt and pepper with a fork, beat the batter until smooth, place flattened squash blossoms in batter , stir gently, allow 10 minute soaking time, heat oil in a cast iron skillet until hot, fry batter coated blossoms until golden, turn once , drain on paper towels , place on plate and garnish
batter rolls
place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded
stir in sugar , salt and butter
measure warm water in 2 quart bowl and sprinkle in yeast
stir
add lukewarm milk mixture , egg and 2 cups flour
beat until smooth
stir in enough remaining flour to make a soft dough
cover bowl and let stand in warm place , free from draft until doubled in bulk , about 30 minutes
punch down
shape into 24 rolls
place in 9x13 pan or jelly roll pan cover and let rise about 30 minutes heat oven to 400 bake rolls 15 minutes or until lightly browned
batter dipped crunchy fried chicken
place chicken pieces in a large saucepan or flameproof casserole
add 2 cups water , bay leaves , cloves , garlic , and celery seed
cover and bring to a boil
reduce heat and simmer 45 minutes , until chicken is tender
remove chicken from stock
strain and reserve 1 1 / 3 cups of the stock
refrigerate chicken for 15-20 minutes
meanwhile , in a large saucepan or deep-fat fryer , heat all but 2 tablespoons vegetable oil over medium heat
in a large bowl , combine pancake mix , paprika , salt , pepper , 2 tablespoons vegetable oil , eggs , and reserved chicken stock
generously coat each piece of chicken with batter
fry chicken in batches without crowding 7-10 minutes , turning once , until golden brown and crisp
remove and drain on paper towels
batter dipped fondue meatballs
prepare the mustard sauce and horseradish sauce in separate bowls
set aside
make meatballs by mixing the meat , beaten egg , bread crumbs , 2 tablespoons beer and garlic salt , combining well
shape into 3 / 4 inch balls
place on a serving plate
in a bowl , make frothy batter by combining beaten egg , biscuit mix and beer , mixing very well
heat the oil and butter in a metal fondue pot to 375 degrees
spear a meatball with a fondue fork
dip into the batter and cook in hot oil to the desired doneness , approximately 2-3 minutes
serve with both sauces
batter dipped french fries
heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees f
peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy , it is just to blanch them
drain and cool fries
raise temperature of fryer or oil to 360 degrees f
add salt and pepper to the flour and combine
take fries and dip first into the evaporated milk , shaking off excess , and then into the flour mixture , shaking off excess
fry for about 5 minutes , until browned
batter fried chicken from cook s illustrated
whisk one qwt
cold water , salt , and sugar in large bowl until sugar and salt dissolve
add chicken and refrigerate for 30 minutes or up to one hour
whisk water , flour , cornstarch , pepper , paprika , baking powder , salt , and cayenne in large bowl until smooth
refrigerate batter while chicken is brining
heat oil in large dutch oven over medium-high heat to 350 degrees
remove chicken from refrigerator , pour off brine , and pat dry with paper towels
rewhisk batter
transfer half of chicken to batter
one by one , remove chicken from batter and transfer to oil
fry chicken , adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees , until deep golden brown and white meat registers to 160 degrees , 12-15 minutes
drain chicken on wire rack set inside rimmed baking sheet
bring oil back to 350 degrees and repeat with remaining chicken
serve
can reheat by placing chicken on wire rack set inside a rimmed baking sheet and warming in a pre-heated 450 degree oven for about 10 minutes
batter fried shrimp
preheat oil to 350 degrees
combine 1 / 2 cup oil and egg
beat well
add remaining ingredients except oil for frying and stir until well blended
dip shrimp into batter to coat
drop shrimp into hot oil and fry for 30-60 seconds or until golden brown
remove with slotted spoon
drain on paper towel
add a 1 / 2 teaspoon of baking powder to batter to make a much lighter crust , or use beer instead of milk for a barley flavor
battered bite size steaks
mix all ingredients adding just enough milk to make the consistency of pancake batter
place in gallon size ziplock with steak pieces
marinade in fridge for no less than 2 hours
deep fry till golden brown
battered blue hake or whitefish pan fried
i use 3 long thick pieces of fish
i cut it in 3 inch chunks
dry the chunks of fish with paper towels
set aside
in a small mixing bowl , beat eggs , water , salt and paprika
in a medium mixing bowl , add flour , cornstarch and baking powder
mix well
add egg mixture and beat in , if too thick , add milk 1 tablspoon at a time
the batter should be thick to hold on to the fish , not runny
preheat frying pan to medium high heat with 1 / 4 cup vegetable oil
use tongs to dip the fish chunks into batter
use a spoon to place batter on the top of the chunk after it is in the pan
after bottom is golden brown , turn once , press down on top slightly with spatula to insure heat distribution
fry fish in two separate batches using the balance of vegetable oil for the second batch
keep warm in the oven until all fish is cooked
the batter is very light tasting , not soaked with oil
use a dipping sauce of your choice
if you use this batter on thin fillets , use a slotted spoon to dip the fish into batter
battered chicken tapas with honey and mustard    pollo rebozado
place chicken pieces in a bowl
crack the eggs over the chicken and mix thoroughly with your hands
add flour to the chicken mixture to thoroughly coat the chicken
the final consistency should be very wet , but not dripping
heat the oil in a large frying pan , add the chicken and fry the chicken until golden on all sides
remove from heat and salt and pepper to taste
mix the honey , mustard and soy sauce in a small bowl about an hour ahead to blend flavors
drizzle the honey mixture over the chicken right before serving
battered chicken tenders
sauce: combine all ingredients , you can adjust any of the ingredients to suit your taste
sauce can be doubled
heat oil in fryer to 350 degrees f
whisk egg and water medium bowl
whisk in flour , baking powder , salt , and pepper
let the batter sit for a few minutes
coat each piece of chicken with dry flour
dip the chicken into the batter and let a little batter drip off the chicken
once the excess batter has dripped off add to fryer
fry for 7 to 9 minutes
repeat with the remaining chicken , frying 3 to 4 tenderloins at a time
drain fried chicken strips on paper towels and serve with favorite dip or dressing
battered chicken wings with pomegranate and mango barbecue sauce
puree the mango flesh in a food processor or blender
transfer puree to a large saucepan , and add remaining ingredients for the barbecue sauce
mix together until all ingredients are combined , and bring to a boil
reduce heat to medium and simmer , covered , for about 30-45 minutes , or until the sauce has thickened
heat oil to 350 in a large dutch oven or electric fryer
rinse the chicken drumettes , and pat dry with paper towels
season chicken with 1 teaspoon salt and 1 teaspoon pepper
set aside
in a shallow bowl or resealable bag , combine remaining salt and pepper with the flour and paprika
in a separate dish , mix together the eggs and evaporated milk until well combined
roll the seasoned chicken pieces in the flour , a few at a time , until well coated
dip chicken in the milk and egg mixture , followed by another coat of seasoned flour
allow the chicken to sit in the flour and dry out for about 5 minutes , ensuring that the coating will stay on better
carefully add the chicken pieces to the fryer as will fit without touching
do not crowd the pan or the temperature will lower , making the chicken greasy
fry for 5 minutes , then turn the pieces over and fry the other side 5 minutes
cook for about 10 minutes total , or until the pieces begin to float
remove chicken to a plate lined with paper towels to drain , about 5 minutes
to serve:
place the fried wings in a large bowl and toss with the barbecue sauce
refrigerate any leftover barbecue sauce
battered fish
sift dry ingredients, add water and mix well, use to coat fish or chicken filets, cover the fish completely, deep fry until a nice golden brown
battered fish   like the fish   chip shop
preheat the oven to 180c
in a 10" x 3" plastic tub , place the flour , egg , salt , seasoning , milk & melted butter
blend really well using an immersion blender - or liquidize & pour into the tub
rinse your fillets & cut into 5" pieces
dust each piece with a little flour
heat your fryer to approximately 180 - 190c
dip the fillerts one by one in the batter & coat both sides evenly
when the oil has reached the correct temp , gently lay one fillet at a time onto the top of the oil
cook until golden brown on both sides - takes me about 4-5 mins , then remove & place on a tray with a wire rack in the oven to stay crisp & hot
repeat with the remaining fish
serve with chunky chips , peas & lots of salt & vinegar --
battered fried chicken
in large skillet , combine celery , onion , bay leaf , salt and 1 cup water
add chicken pieces
bring to a boil
cover and let simmer for 15 minutes
drain chicken pieces
pat dry with paper towels and let cool
in deep fryer or skillet , at least 2-inches deep , slowly heat oil to 375f on deep fry thermometer
also preheat oven to 300f
meanwhile , make batter
sift flour with baking powder and salt
set aside
in medium bowl , with rotary beaters , beat eggs , milk and oil until combined
add flour mixture gradually , beating until smooth
dip chicken pieces in batter coating evenly
deep fry a few pieces at a time , turning occasionally , 10-12 minutes or until golden brown and tender
drain well on paper towels
keep browned chicken in oven while rest of chicken cooks
sooooo gooood !
battered fried clams
in a medium sized bowl mix milk , egg yolk , butter , and salt
sift the flour into the milk mixture stir until smooth
in a small chilled bowl beat the egg white with an electric mixer until soft peaks form
fold the beaten egg white into the milk mixture
in a large saucepan or deep fat fryer heat oil to 375'
poke each clam with fork
dip clams into the batter
fry a few at a time around 1-1 / 2 minutes or until golden brown , turning once
remove with slotted spoon , drain on paper towels or on brown paper bags
keep warm in a 300' oven while frying the remaining clams
serve with tartar sauce
battered grouper bites with jalapeno tartar sauce
stir together the mayonnaise , green onions , jalapenos , hot sauce , lemon juice , salt and red pepper in a medium bowl
cover and chill until ready to serve
stir together hushpuppy mix and milk in a medium bowl
pour oil into a large deep skillet to a depth of 1 / 2"
heat oil to 350f
dredge fish in flour then in hushpuppy mix
place fish in oil and fry in batches 3 to 4 minutes on each side or until golden
serve with sauce
enjoy !
battered pork chops in cream of mushroom over mashed potatoes
peel potatoes and boil until tender
make mashed potatoes to your liking
combing flour , season salt , and pepper in a bowl
mix eggs , and milk in separate bowl
trim the fat off the pork chops and cut into bite size pieces
in large skillet heat the oil
put pork chops bites in eggs and milk then bread in the flour mixture
when the oil is hot put a single layer of breaded chops in the oil and fry
while the pork chops are frying put 4 cans of cream of mushroom in a large sauce pan with 2 cans of milk and mix
you can add more milk if you would like
my family like its thick and creamy
put cream of mushroom on low-medium heat
don't let it scorch
when the pork chop bites are fried , take directly from the oil and put into the cream of mushroom soup
repeat until all of the pork chops are fried
make sure cream of mushroom is warm before you serve it
serve over mashed potatoes
this is really good with green beans and hot rolls
battered queenies with tartar sauce  manx scallops
poach the queenies in water until tender, drain, season 1 / 4 cup flour with salt and pepper, combine remaining flour with breadcrumbs and egg, gradually stir in oil and milk, coat queenies in seasoned flour, dip the queenies into the batter using a long skewer, heat oil in a deep fryer to 375f, fry queenies in batches for about three minutes , or until golden brown, drain on paper towels and sprinkle with salt, sauce:, combine onions , parsley , and capers, add mayonnaise and mix until creamy, stir in lemon juice
battery creek chicken
roll chicken in seasoned flour and brown in butter, add onion , chicken broth , lemon juice and mushrooms, simmer 20 minutes, add noodles , cover and cook until noodles are done, most liquid should be absorbed, fold in sour cream and sprinkle with paprika
battletown yellow squash
cook squash till tender and allow to drain well, saute onion in butter, add eggs to squash and blend well, add onions and butter to squash and blend, add salt and brown sugar, alternate adding cracker crumbs and the half and half to the squash, add vanilla, mix well, pour into greased baking dish, bake 45 minutes at 375, makes 6-8 servings
bauer house oatmeal spice muffins
stir together dry ingredients
beat remaining ingredients with fork , except currants
add to dry ingredients and stir until just combined
stir in currants
let batter sit 5-10 minutes
spoon into sprayed muffin cups and bake 20 minutes at 400 degrees , until golden and firm
remove to rack to cool slightly , then serve warm
bauern brot  bavarian bread
mix white flour , dark rye into a large mixing bowl
mix dry yeast with 2 teaspoons sugar in separate bowl
add in cups lukewarm water and mix until the sugar has dissolved
add yeast mixture to flour mixture in a small indentation in the center of the flour and let sit for 15 minutes covered
add in 3 tsp salt before kneading
begin kneading the complete mixture and add in the rest of the lukewarm water until the dough no longer sticks to the bowl sides
important: knead for a minimum of 15 minutes , until the dough is smooth and sleek
cover and place in a warm spot for about 30 minutes and let rise
knead one more time , form into a loaf or ball shape , cover with a damp cloth and place in a pre-heated oven for 40 minutes at 50 c
place bauernbrot on a baking sheet lightly greased , and brush loaf with water
pre-heat oven to 250 c
place bread on the second from bottom rack
pour 2 cups of water into a broiler pan on the bottom rack of the oven to create steam
important: immediately close the door
after 10 minutes drop the temperature to 190 c and bake for an additional 30-35 minutes
remove bread from oven
when you tap on the bottom of the bauernbrot it should sound hollow
the bauernbrot is done
rub flour onto finished bauernbrot and let cool
bauern omelette  german omelette
in a medium bowl , whisk eggs togeether well
add salt and pepper and whisk again
pour a little oil in a cast-iron pan and saute onion , bacon and potato
add the butter and allow it to melt before pouring in the egg
allow it to cook on low heat and , when golden-brown , garnish with chopped herbs
serve hot
bauernbrot  german farmer bread
dissolve yeast in water
knead flour and salt into water mixture creating a smooth dough
let rise in a warm place for 20 min in a covered , greased bowl
place a baking pan in bottom of oven and preheat to 480 deg f
reknead the dough for a short time and form into a loaf
place on a greased baking sheet
cover with damp cloth and let the dough rest until doubled in height
do not let the surface of the dough dry out
place the dough and with its baking sheet in the oven
then pour some boiling water into the baking sheet that is already in the bottom of the oven
lower the oven temperature to 430 deg f
bake the loaf until desired brownness
to test for doneness , knock on bottom of loaf
if it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool
bauernfrhstck
in a non-stick frying pan cook the bacon strips until crisp
place the strips on a paper towel to drain extra grease off
drain half of the bacon drippings from the pan
in the other half of the bacon drippings fry the potatoes until golden brown and crisp looking
in a bowl crack the eggs and add milk
beat well
add the bacon into the pan and pour the egg mixture making sure it coats all of the potatoes
you can break it into pieces for easier cooking or leave it in one piece like an omlette
turn the heat off and sprinkle the cheese over top and cover until the cheese is melted
serve with condiments of choice
bauernfrhstck farmers breakfast omelet
in a frying pan , fry the bacon until crisp
remove and drain on paper towel
drain most of the bacon fat from the frying pan , add the butter and saute' the onion until soft
add the potatoes and brown lightly
beat the eggs lightly and add the salt , pepper and milk , and finally the chopped bacon
pour the egg mixture over the onions and potatoes and stir occasionally until cooked
bauernfruhstuck
fry the bacon until crisp
remove and drain on paper towel
remove bacon fat from pan , add the butter and saute the chopped onion until soft
add the potatoes and brown lightly
beat the eggs lightly and add the salt , pepper , milk and finally the bacon
pour the egg mixture over the onions and potatoes and stir occasionally until cooked
bauernfruhstuck  metzger style
cut the baked potatoes into 1 / 2 inch cubes without removing the skins
saute the onions and peppers in two tablespoons of olive oil for 4- 5 minutes in a 12-inch skillet
remove the onions and peppers and set aside
cook the brown and serve sausage in the same pan
remove the sausage and set aside
put the potatoes in the pan and fry on one side for 5 minutes , turn , and fry on other side for 3 minutes
return the vegetables and sausage to the pan
whisk the eggs , milk , and adobo together , add to the pan , and stir while cooking
when the eggs firm up , add the grated cheese , stir several times , and remove from the heat
serve at once with breads on the side
substitution: 1 teaspoon of garlic salt and 1 / 4 teaspoon of pepper
baum torte baum kuchen  german tree cake
sift cake flour and cornstarch together set aside
in the bowl of a standing mixer fitted with the paddle attachment or in a food processor , beat the almond paste with half and half , one tablespoon at a time
it will resemble mashed potatoes when youre done
add butter mixing till well incorporated
add sugar mixing in well and scarping side to incorporate
add yolks one at a time while machine is running
add vanilla
incorporate the flour mixture 1 / 3 at a time till well mixed
place the whites in a large mixing bowl and whip them up to stiff peaks
fold whipped whites into the almond batter
turn on the broiler and let it warm up for a few minutes
meanwhile , butter bottom and side of a 10x3 inch spring form pan
dust with flour , shake out excess
line bottom of pan with double thickness of baking parchment
next , spread 1 / 4 cup of batter in the bottom of the pan
being sure to go right to the edges keeping center thin
broil this layer until deep golden brown
then , add another 1 / 4 cup batter
spread it out with a brush and broil , as before
the first layers will take longer to brown
after repeating this step a few times , spread a layer with a bit of apricot and raspberry preserves jam
alternating jam and preserves
giving more contrast of layers
continue making a few layers of cake to every layer of jam , until half the jam is used up and all the raspberry is used up
be sure to push the batter evenly around so the cake remains flat
doming cakes are bound to happen
you can correct as you go
refrigerate over night
spread the top and sides of cake with the remaining half of apricot jam
set in refrigerator while making chocolate glaze
melt butter in a small saucepan
add corn syrup or alternate choices ,
vanilla extract and rum
remove from heat add in the chocolate chips
cover five minutes , or until the chocolate is completely softened
stir the glaze until glossy and pour evenly over top and sides of cake
press crushed almonds over the sides and outer edge of cake
refrigerate to set the glaze
optional:
if the cake does dome you can keep as is or remove sides from spring form pan
center an 8" template on top of torte
holding blade of thin sharp knife downward at a 30 degree angle , slice away the sides of the torte from the template to outer rim of base
torte will now have 8" top and 10" base with slanted sides
trim sides until smooth
invert torte
remove spring form base and peel off parchment
place wire rack over torte and invert again
do enjoy the trimmings