formido/recipes-20k huggingface dataset:
bavarian pretzel rolls
in a mixer bowl , add yeast and 1 1 / 2 cups warm water and let stand for about 5 minutes until it foams and smells yeasty
add sweetener , flour , salt , and melted butter
mix with the dough hook until it forms a dough ball , about a couple minutes
cover and let rise about 1 hour
punch down and turn ball on a lightly floured counter
roll dough into a "rope" and cut into the approximate sizes you want your rolls - about 12-16 rolls is reasonable
shape into rolls
you can try pulling the dough balls inside out and pinching the edges together on the bottom to form a nice rounded top and a flatish bottom
don't make it more difficult than it has to be
they taste good even if they don't look perfect !
put the rolls on a parchment lined cookie sheet or two
cover and let rise another 30 minutes
pre-heat oven to 425 f
heat 2 quarts of water to boiling
when water is boiling and rolls have risen , slowly pour baking soda into the water
be careful ! if you pour too quickly , the pot may boil over
baking soda is a fine powder , providing plenty of nucleation points for steam bubbles to form , and it releases some gas when it contacts the water , to boot
use a slotted spoon or spatula to east the rolls into the baking soda bath and poach for about 30 seconds on each side
use slotted spoon to remove from bath and place back on cookie sheets
while still damp , sprinkle with pretzel or kosher salt and score top with a knife in a plus shape to allow the rolls to expand attractively while baking
bake at 425 f for about 15 minutes or until caramel brown
rotate cookie sheets top to bottom and rear to front midway during baking , if you desire
serving suggestions:
for breakfast: serve warm with irish butter and strawberry preserves
for snack: smear with cheddar cheese spread
for lunch / dinner: cut in half and top with thin sliced roast beef and smoked gouda cheese
broil until cheese is brown and bubbly
or just eat them plain !
bavarian pretzels  pretzel rolls  laugenbrezeln
place the flour in the bowl of a stand mixer
using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal , 1-2 minutes
pour in the water and sprinkle on the yeast and salt
switch to the dough hook and knead on medium until very smooth and pliable , about 8-10 minutes
shape the dough into a ball and place in a large well oiled bowl
cover the bowl with plastic wrap and let stand in a warm place , for about 1 hour until it has slightly expanded and risen to a dome
lightly oil a baking sheet ,
turn the dough out onto an unfloured countertop and pat into a rough rectangle
cut the dough into 8 equal pieces
at this point you can shape the dough into either pretzels or rolls
arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap
place the baking sheet in the refrigerator for 2-24 hours
the dough will not necessarily rise while refrigerated , but it helps them to hold their shape while handling
boiling and baking:
preheat oven to 350 degrees f
bring 4 quarts of water to a boil in a wide 6 quart kettle ,
important- add the baking soda slowly ,
turn the heat down to a healthy simmer
add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one
after each roll has risen to the surface , let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds
remove the rolls from the water with a slotted spoon , draining them well and place on a freshly oiled baking sheet
repeat until all rolls have been boiled
sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes
when nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes
if you have any leftover , place the rolls in a plastic bag and they will be good for about 1-2 days ,
if making "pretzel dogs" simply flatten the piece of dough by hand into a rectangle big enough to accomodate your hot dog
place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed
continue with / to step 11
bavarian red cabbage
place all the ingredients into the crock pot, cover and cook on low 8 to 10 hours or high 3 hours, stir well before serving
bavarian restaurant beer cheese soup
saut celery , onions , carrots in butter, add salt and pepper, blend in flour, add chicken stock and cheese, heat gently until cheese melts, add beer, adjust spices to taste, serve piping hot with croutons on top , if desired
bavarian sauerbraten
in a large non-reactive bowl , stir together the wine , vinegar , water , 3 of the onions , celery leaves , salt , sugar , mustard seeds , nutmeg , cloves , peppercorns , parsley , and bay leaves
add the meat and let it marinate , covered and chilled , turning occasionally for 3 to 4 days
remove meat from the marinade and reserve the marinade
season the meat with salt and pepper
in a kettle , heat the clarified butter- until hot but not smoking
add the meat and brown on all sides
add the reserved marinade and gently simer the mixture , covered for 3 1 / 2 to 4 hours- until meat is tender
transfer the meat to a cutting board
strain the cooking liquid the skim off the fat
transfer 1 / 2 cup of the cooking liquid to a saucepan , bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring
boil the sauce- until thickend , salt and pepper to taste
slice meat and serve
bavarian sauerkraut
place ingredients in a large saucepan and simmer until onions are soft , about 30 to 45 minutes
bavarian sausage and kraut supper
cook noodles according to package directions , omitting salt and fat
drain and set the noodles aside
while the noodles are cooking , heat the olive oil in a large nonstick skillet over medium-high heat
add sliced onion and caraway seeds , and cook 4 minutes or until lightly browned , stirring constantly
add apple , sauerkraut , and sausage , and cook 5 minutes
stir in the chicken broth and sherry , and bring to a boil
reduce heat to medium , and cook 5 minutes
serve over the noodles
bavarian semmel knoedel  bread dumplings
slice the bread into 1 / 4 inch thickness
in a large bowl , add the bread slices , whisked egg , fresh parsley and kosher salt
scald the milk to be very hot , but not boiling
pour that over the bread mixture , cover with a towel or lid and allow to soak for a few minutes
when the milk has cooled to be a safe temperature for your hands , mix the bread mixture until clumped together
don't over mix , though ! you want all of the ingredients to bind together
if the mixture is too dry , add a little more scalding milk
with wet hands , form into six balls
chill for 15-30 minutes
in a pot of salted boiling water , cook for 15-20 minutes
this makes a perfect side dish with a stew that has a rich gravy
for leftover dumplings , slice like cooked potatoes
fry in some bacon and onion , until lightly browned and pour a whisked egg over
delicious !
bavarian strawberry cream
slice strawberries and mix with the sugar
set aside until sugar dissolves
sprinkle gelatin over cold water
let stand for 5 minutes , then heat a little bit until gelatin dissolves completely
add gelatin and lemon juice to sliced berries
add in the whipped cream
pour into a fancy mold or serving dish
chill in the fridge until set
carefully unmold and serve
decorate with the slices of lemon and / or orange
bavarian strawberry cream pie
in a large bowl , crush strawberries and add sugar, let stand 30 minutes, pour cold water in a bowl and add the unflavored gelatin to the top, let stand 5 minutes, add boiling water to dissolve the gelatin, stir, stir in the the strawberries and add fresh lemon juice, chill the gelatin until it is the thickness of unbeaten egg whites, whip the cream until firm peaks form, gently fold into strawberry mixture, pour into pie crust and refrigerate for at least 4 hours
bavarian strawberry pops
puree strawberries with sugar and water
prepare pudding , using 1 3 / 4 cups of cold milk , and beat until mixture begins to get thick
fold in berry mixture
pour into molds or cups and freeze
bavarian style cube steak
in large skillet , quickly brown steaks on both sides in hot oil, add onion , cook until onion is almost tender , about 5 minutes, combine water , mushroom soup mix , brown sugar , vinegar and caraway, pour over steaks in skillet, cover, simmer for about 15 minutes or until tender, skim off any excess fat, serve with gravy
bavarian torte bars
preheat oven to 350
prepare crust by creaming butter and sugar until light and fluffy
add vanilla , flour and almonds
press crust into 8x8 square pan
pierce crust all over with fork and bake for 10 minutes
remove from oven and let cool slightly
meanwhile prepare filling by beating cream cheese until lumps are removed and add sugar
continue to beat for about 1 minute and then add egg and vanilla
beat until well combined
spread filling over crust
thinly slice drained pears lengthwise and arrange over cream cheese , slightly overlapping each slice in neat rows
sprinkle cinnamon sugar topping over the top
bake for 25 minutes or until crust is golden brown and filling has puffed up a little bit and almost set
cool completely and refrigerate until cold
slice into squares to serve
bavarian vegan cheese sauce
cook potato , carrot , garlic , and onion in the 1 cup of water till vegetables are very soft , about 10-15 minutes
pour into blender , along with tofu , salt and brewers yeast , and puree
add more broth or water if necessary
the ending consistency should be very thick , like a cheese sauce
if you like a bit of a "kick" to the sauce , like what using sharp cheddar would give , add some hot sauce
you'll be tempted to use more than 1 cup of water , but don't until the final pureeing stage , since you don't want to end up making this too thin
you can always add more water / broth / white wine at the end
however , this is not a sauce you can "cook down"
serve over cooked rice , mixed with pasta , and vegetables , etc
bavarian wurst salad
mix and serve with whole grain rolls and butter , or as a sandwich , if you prefer
refrigerate for several hours or overnight to blend flavors
bavette  flap  steak with beurre rouge   roasted potatoes
preheat oven to 425
place the potatoes on a heavy-duty baking sheet
toss with olive oil and season with salt and pepper , then spread out cut-side down on the pan
drape with the rosemary or thyme sprigs , then roast for 15 minutes without stirring , until crisp and brown
pierce with a knife and if not yet tender , roast for about 10-15 minutes longer
discard the herbs , or use as garnish
meanwhile , combine the wine , broth , shallots and bay leaf in a small saucepan
bring to a boil , then reduce heat to medium
keep at a low boil until reduced to 1 / 2 cup
this could take 25-30 minutes
discard the bay leaf and set aside
season the steak well on both sides with salt and pepper
heat a large skillet over medium-high heat , then add enough olive oil to coat the bottom of the pan
when the oil shimmers , add the steak and cook until browned , about 1 1 / 2-2 minutes per side
transfer the meat to a baking sheet and roast in the oven until cooked to your liking , about 10-12 minutes for medium-rare on the thicker part
remove from the oven , tent with foil and let rest 10 minutes
if the wine reduction has cooled , reheat gently
remove from the heat , and add a little of the cold butter , whisking until it melts
continue adding the butter a little at a time , reheating gently for a moment if necessary , until the sauce has thickened
season with salt and pepper
slice the steak thinly against the grain
serve with the beurre rouge and the potatoes
bawang goreng fried shallots
peel and slice the shallots as thinly as possible , using a mandoline or a very sharp knife
spread the sliced shallots out in a thin layer on a large sheet tray , overlapping as little as possible
pour peanut oil into a small heavy saucepan to a depth of 1"
heat over medium hight heat until a deep fry thermometer registers 325f
working in 5-6 small batches , add shallots to oil and fry , stirring constantly , until light golden brown , about 1 1 / 2 minutes
to get them perfectly golden , remove them from the oil a few seconds before they actually appear done
remove shallots from oil with a slotted spoon and drain on paper towel lined plate
let cool
to store , refrigerate in an airtight container for up to 1 week
makes about 2 cups
bay baked potato
preheat oven to 400f, cut potato almost in half length wise, place bay leaf between halves, add salt and pepper to taste, add butter if using, place potato on a square of foil and close tightly, place in a 400 f oven for about 40 minutes
bay breeze
pour all ingredients into a large shaker filled with ice and mix well, strain into ice-filled glasses, garnish with a lime wedge
bay flavored brown   wild rice
if using dry shallots , rehydrate by soaking in 2 tbsp water for 5 minutes
in a 2 quart saucepan , saut shallots in butter until lightly browned
add both types of rice , chicken stock , salt , and bay leaves
bring to a rapid boil , cover , and reduce to a simmer
simmer for 45 minutes and do not remove the cover until the 45 minutes have passed
fluff with a fork
if any liquid is left after 45 minutes , stir lightly , then continue to cook over low heat for about 5 more minutes , or until all water is gone
bay head cream cheese spread
soften cheese and add flavorings to taste, mound in a serving dish and cover generously with duck sauce, serve with crackers
bay leaf and lemon marinated swordfish kabobs
combine first 6 ingredients in a large zip-top heavy-duty plastic bag
add swordfish
seal bag , and marinate in refrigerator 1 hour , turning bag occasionally
remove swordfish from bag , reserving marinade
thread 5 swordfish cubes , 1 bay leaf , 1 lemon slice , 1 cherry tomato , and 1 bell pepper square alternately onto each of 4 skewers
reserve 1 / 4 cup marinade
discard remaining bay leaves and lemon slices
place kabobs on a broiler rack coated with cooking spray
place rack on a broiler pan
broil 5-1 / 2 inches from heat 3 minutes
turn kabobs over , and broil 3 minutes or until fish flakes easily when tested with a fork , basting occasionally with reserved 1 / 4 cup marinade
yield: 4 servings
5 points per serving
bay leaf sauce
combine ingredients and cook slowly for 15 minutes, strain
bay of pigs omelet
whisk eggs , milk and salt together , set aside
cut bacon into little strips approximately 1 / 4 inch wide
chop up onions and tomatoes and keep separate
prepare hollandaise sauce
cook bacon in small skillet over high heat until almost crisp , strain out most of the grease
reduce heat to medium and add the yellow onions to the bacon and continue cooking until onions are translucent
add the tomatoes and shrimp , just long enough to get hot and remove from heat
place 1 tablespoon of butter or margarine in omelet pan on medium heat
here is where i am going to assume you already know how to prepare an omelet , so do it
it is better if you can start the omelets while the filling is in the last stage of cooking
fill omelet with 1 / 4 of the filling mixture , fold over , lay 1 slice of cheddar cheese over omelet , add a teaspoon of water to pan and quickly cover to melt cheese
slide omelet out onto plate , cover with 1 / 4 cup hollandaise sauce , sprinkle with paprika and a big pinch of green onions
repeat for other 3 omelets
enjoy !
bay ridge empanadas
heat olive oil in a skillet over medium-high heat
when warm , add onion and saute until softened , about 3 minutes
add the garlic and saute an additional minute
stir in the beef , cumin , curry , chili powder , allspice , thyme , cinnamon , salt and pepper
saute , stirring often , until the beef is browned , about 10 minutes
add the corn and cheddar , set aside and cool
preheat oven to 375 degrees
melt the butter with the sazon powder
stir well to combine
working with one wrapper at a time , scoop 2 heaping tablespoons of the filling into the center of the wrapper
brush the edges of the dough between beaten egg , then fold the dough over to form a half moon , pressing the air out with your finger
use the tines of a fork to pinch and seal the edges , creating a border about 1 inch wide
repeat with remaining wrappers
transfer to a baking sheet lines with parchment paper
using a pastry brush , coat the tops with the melted butter
bake according to dough package , or until puffed and lightly browned
bay roasted fanned potatoes  hasselbacks
put 2 chopsticks side by side on a cutting board and put one potato at a time lengthwise between them
use a sharp knife to make slices 1 / 8" apart until the knife hits the chopsticks
insert 2 or 3 pieces of bay leaves in each potato
melt the butter with the olive oil in a heavy roasting pan or large cast iron skillet over medium heat
place the potatoes in and slightly brown them
add the garlic and cook for 3 to 5 more minutes , gently moving the potatoes around the pan to coat with the butter and garlic
season with salt and pepper
preheat the oven to o375 degrees fahrenheit
move the roasting pan or skillet to the preheated oven
roast for 20 minutes
sprinkle with the parmesan cheese
continue roasting for about 10 more minutes or until the potatoes are golden brown and tender
bay scallop gratin   ina garten  back to basics
preheat the oven to 425 degrees f
place 6 gratin dishes on a sheet pan
to make the topping , place the butter in the bowl of an electric mixer fitted with the paddle attachment
with the mixer on low speed , add the garlic , shallot , prosciutto , parsley , lemon juice , pernod , salt , and pepper and mix until combined
with the mixer still on low , add the olive oil slowly as though making mayonnaise , until combined
fold the panko in with a rubber spatula and set aside
preheat the broiler , if it's separate from your oven
place 1 tablespoon of the wine in the bottom of each gratin dish
with a small sharp knife , remove the white muscle and membrane from the side of each scallop and discard
pat the scallops dry with paper towels and distribute them among the 6 dishes
spoon the garlic butter evenly over the top of the scallops
bake for 10 to 12 minutes , until the topping is golden and sizzling and the scallops are barely done
if you want the top crustier , place the dishes under the broiler for 2 minutes , until browned
finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty french bread
bay scallop primavera
in a large pan , heat half the oil
add the onions and saute until just translucent but still crisp
add the peppers , broccoli and garlic , cover and simmer for about three minutes
remove the mixture from the heat , stir in the italian seasoning and set aside
stir the pasta into the boiling water
when the pasta has been on for about five minutes , return the vegetables to the heat , stir in the scallops and the remaining oil , cover and simmer on low until the pasta is done
drain the cooked pasta and put it in a large pasta bowl
check that the scallops are cooked through and stir the mixture with the pasta , tossing well
a great side for this is a good garlic bread---
bay scallops   shells
in a blender , combine cottage cheese with lemon juice and dill
blend until smooth
pour cheese mixture into a bowl
add celery , onions and the steamed scallops
mix well
in a separate bowl mix the drained pasta with italian dressing
spoon the scallop mixture into the pasta shells
serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top
melt cheese in the oven and then serve hot
bay scallops ceviche
in a large bowl , marinate scallops in lime juice covered overnight in the refrigerator drain lime juice , add remaining ingredients
mix well and marinate for 2 1 / 2 hours in refrigerator
serve chilled with crackers
bay scallops in wine
dredge scallops in flour , salt and pepper
heat oil in a wok or large frying pan and brown the scallops , then remove from heat
add onions and garlic to oil and stir
when the onions and garlic are soft , add the wine , tarragon , and parsley and boil to reduce liquid by 1 / 3
return the scallops to the sauce and cook for 30 seconds
serve with rice or noodles
bay scallops scampi
in a large heavy-bottomed skillet , heat the oil and half of the butter over medium-high heat until mixture starts to brown
make sure the pan and oil mixture is very hot - transfer half of the scallops to the skillet and cook without moving until seared: about 20 - 30 seconds
gently flip and sear on other side for another 20 - 30 seconds
remove from skillet
add remaining scallops and butter
cook in the same manner as the first batch
once the second batch of scallops is finished cooking , return the first batch to the skillet and give a quick , gentle toss
remove skillet from heat
add the garlic , lemon juice , wine and cappers
season with salt and pepper
give a gentle toss and place scallops on a warmed serving platter
garnish with parsley and lemon zest
serve immediately
serve with crusty italian or french bread for dipping in the garlic-butter sauce
this dish pairs nicely with steamed fresh asparagus or zucchini
cook's
never crowd the scallops when cooking , otherwise they will steam instead of sear
bay scallops with artichokes and tomatoes
cook scallops , onion , salt , white pepper and garlic in skillet over med-high heat 4 minutes , stirring frequently , until scallops are white
stir in artichokes , tomatoes and spinach
cook , stirring occasionally , until tomatoes are hot and spinach is wilted
drain if necessary
sprinkle with lemon juice
great served on a bed of angel hair pasta !
bay scallops with balsamic and basil
in a skillet over medium high heat , melt butter and saute the shallots and garlic in the butter , stirring frequently , until tender
add scallops and basil to the skillet and saute for about 2 minutes
add vinegar , sugar , pepper and salt and saute an additional 2-3 minutes or until the scallops are opaque
serve immediately over fine noodles or rice
bay scallops with capers
saut onions in oil until transparent
add garlic and continue cooking until onions start browning
add sugar and continue cooking until onions are caramelized
add sherry , capers , dijon mustard , lemon juice , broth , bay leaf , thyme , and fresh dill bring to a simmer and simmer 10-15 minutes
add scallops and cook until done
be careful not to overcook
remove scallops and set aside
add cream and continue cooking until hot
to thicken mix cornstarch in a bit of water then add to sauce , cooking until desired thickness is reached
to serve
ladle sauce over noodles and top with scallops
sprinkle the top of the scallops with parsley and paprika
bay scallops with lemon and dill
melt butter in skillet over medium heat
add scallops and cook until almost opaque , about 2 minutes
remove scallops from skillet with a slotted spoon
leaving liquid in skillet
add vermouth , lemon juice , and lemon peel to skillet and reduce to a thick glaze
return scallops to skillet and stir until coated
add dill and pepper and serve immediately