formido/recipes-20k huggingface dataset:
barley soup
wash barley and let soak in 1 cup of water for 1 hour
cook until soft and fluffy
while that is cooking in a skillet saute onion and garlic in the oil
take 2 / 3 of cooked barley and blend in blender , food processor , or hand blender
mix remaining barley with blended barley
add vegetable broth and milk
put back on stove and bring to a boil
mix cornstarch with water or milk and add to broth and milk
cook to desired consistency adding broth as needed
add salt and pepper to taste
ladle into bowls and serve with a sprinkle of vinegar on the top of soup
barley soup with potatoes and carrots
bring the broth to a boil in a large soup pot over medium-high heat
stir in the barley , 1 / 4 cup at a time
reduce the heat to a very slow but steady simmer
cover and cook until the barley is almost tender , about 30 minutes
heat the oil and butter in a medium size skillet over med-high heat
add the onion , celery , parsley , marjoram and rosemary and saute until the onion begins to turn golden , about 5 minutes
transfer the mixture to the soup pot with the barley , scraping out the skillet with a rubber spatula
add the potatoes and carrots and cook until tender , about 30 minutes
season with salt and pepper
serve in warmed bowls with a sprinkling of grated parmesan
barley soup with red beans corn and sage
if you haven't soaked it , cover the barley with hot water before you start prepping the soup for vegetables
melt the butter with the oil , bay leaves , and sage in a wide soup pot
add the onion and carrot , stir , and cook over medium heat , stirring occasionally , for about 10 minutes , until the onion begins to take on some color
add the garlic and chopped parsley , then work in the tomato paste
drain the barley
add it to the pot with 2 quarts water or stock and 1 1 / 2 teaspoons salt
bring to a boil , reduce the heat to simmer , then cover and cook until the barley is tender , about 35 minutes
taste for salt and season with pepper
meanwhile , shuck the corn and slice off the top halves of the kernels
reversing your knife to the dull edge , press out the milk from the cobs
set aside corn kernels and corn milk
when barley is tender add reserved corn and beans to soup
heat through , taste once or more for salt , and serve with fresh minced parsley
barley soup with root vegetables
heat oil in large pot over medium heat
add leeks , and cook 5 minutes , or until softened , stirring often
add garlic , and saut 30 seconds
stir in barley
add 7 cups water and bouillon cubes
bring soup to a boil
reduce heat to low , skim off any froth , cover and simmer 20 minutes
add carrots and celery root
cover , and simmer 20 to 25 minutes more , or until barley and vegetables are tender
just before serving , stir in dill , lemon juice and black pepper to taste
enjoy !
barley stew with saffron and chickpeas
in a saucepan , soften the onion , bell pepper , and garlic in the oil with the paprika and saffron
season with salt and pepper
add the barley , chickpeas , and broth and bring to a boil
cover and simmer gently , stirring frequently , for about 50 minutes or until the broth has been absorbed and the barley is tender
add the tomatoes and peas
continue cooking , stirring frequently , for 3 to 4 minutes
adjust the seasoning
barley stir fry
bring 2 cups water to boil in deep saucepan
add barley
when liquid returns to boil , reduce heat , cover , and simmer 30 to 40 minutes , or until barley is almost tender
makes 2 cups cooked barley
heat the oil in a medium , non-stick skillet over high heat
stir-fry onion and red pepper 1 minute
add mushrooms and stir-fry until they look moist , about 1 minute
add snow peas , scallions , ginger , and stir-fry 15 seconds
add cooked barley , orange juice , teriyaki sauce , and salt and pepper to taste , if desired
cook until barley is heated through
serve immediately
barley stroganoff stew
brown meat , onion and garlic in 2t, olive oil in a 3-4qt, saucepan, stir in remaining ingredients except mushrooms and sour cream, bring mixture to a boil, cover, cook over low heat for about 1 hour and 15 minutes, add mushrooms, continue cooking 15 more minutes, remove from heat and stir in sour cream, serve over hot cooked noodles or rice, crock pot variation: reduce water to 1 / 2cup, combine all ingredients except mushrooms and sour cream and place in crock pot, cover, cook on low heat 7-8 hours, stir in mushrooms, cover , cook on high heat for 15 minutes, turn off heat and stir in sour cream
barley tabbouleh
combine barley and broth in a large saucepan, set pain over high heat and bring to a boil, reduce heat to low , cover , and cook 45 minutes , until barley is tender, drain any excess water and transfer barley to a large bowl, add lemon juice , olive oil , and oregano, toss to combine, add vegetables and parsley, toss again, season to taste with salt and pepper, serve warm or chilled
barley tea
to make plain barley water put two ounces of barley into a small saucepan along with 1-1 / 2 pints of water
bring to a boil
reduce heat , cover and simmer for 6 minutes
strain through cheesecloth , forcing out all the juice
barley water is a very nutritious cooling drink that helps bring down fever
it is also useful for those suffering from bronchitis and asthma
to roast barley
in a hot a cast iron skillet until a drop of water sizzles when dropped into pan
measure barley into a sieve and rinse under cold running water
towel dry
put barley in skillet and dry roast , stirring constantly with a wooden spoon for even toasting , until it turns golden
over-roasting will produce a coffee-like drink !
to make a caffeine-free coffee substitute , roast the barley until it is brown
cool and grind
then roast again until fragrant and very dark-- but not burnt
use in place of regular ground coffee , experimenting with amounts until desired strength is reached
barley vegetable pockets
combine barley , water and salt in saucepan
bring to boil
reduce heat , cover and cook 45 minutes or until barley is tender and liquid is absorbed
combine lemon juice , sugar , soy sauce and sesame oil
add to hot cooked barley
cool barley mixture to room temperature
then stir in carrot , onion , mint leaves and parsley
season with salt and pepper
spoon barley filling into salad bowl
serve as a dip with pita bread halves , or serve in pita breads
barley vegetable salad
in a medium saucepan with lid , bring chicken broth to a boil
stir in 1 cup pearl barley and return to a boil
reduce heat to low , cover and cook 45 minutes or until the barley is tender and the liquid is absorbed
whisk the dressing ingredients in a large bowl
stir the dressing into the cooked barley while the barley is still hot
let sit for five to ten minutes
stir in the rest of the ingredients to the barley
cover and refrigerate for at least two hours-- overnight if possible
barley vegetable soup
in a saucepan , combine the barley and 3 cups of vegetable stock
bring to a boil over medium heat , cover , and simmer for 1 hour , or until the liquid is absorbed
meanwhile , heat the olive oil in a large pot and add the onion , carrots , celery , and mushrooms
cover and cook the vegetables for about 5 minutes , until they begin to soften
add the remaining vegetable stock and simmer 30 minutes , covered
add the barley and simmer 5 minutes more
add salt to taste and ladle into bowls
serve garnished with chopped fresh parsley
barley water
place barley in a large saucepan, pour boiling water over and simmer over low heat , covered , for about 1 hour, squeeze juice from fruit , reserving rinds, strain water from cooking the barley into a large bowl, add the rinds of 1 lemon and 3 oranges, add sugar, allow to sit until completely cooled, strain liquid again to remove rinds, add juices, transfer to a jug or bottle and store in refrigerator
barley with chicken and parmesan cheese   canyon ranch resort
bring water and barley to boil in heavy medium saucepan
reduce heat , cover and simmer until barley is tender , stirring occasionally , about 45 minutes
drain
transfer to large bowl
set aside
preheat broiler
season chicken with pepper and dried italian herb blend
broil chicken until cooked through , about 3 minutes per side
transfer chicken to plate
cool
shred chicken into pieces
combine carrots , celery , leeks and onion in heavy large nonstick skillet
cover and cook over low heat until tender , stirring frequently and adding small amount of water if vegetables begin to stick , about 25 minutes
add barley , chicken , parsley , stock and half of parmesan cheese
stir until heated through
season with pepper
divide barley mixture among plates
sprinkle with remaining cheese and serve
barley with mushrooms  scotland
pre-heat oven to 375 f
cook and stir mushrooms and onions in butter 5 minutes
place in ungreased 1 1 / 2-quart casserole
stir in remaining ingredients
cover and bake at 375 f , stirring once , until barley is tender , about 1 1 / 4 hours
barley with peppers and potatoes
saute chilies and onions in olive oil in a large skillet until crispy tender , about 5 minutes
add potatoes , saute until browned about 5 to 8 minutes
add barley to skillet
cook over medium heat until hot through , about 4 to 5 minutes
stir in cilantro and cumin
season to taste with salt and cayenne pepper
barley with shiitakes and spinach
heat olive oil in a large nonstick skillet over medium-high heat, add onion , rosemary and garlic, saut for 3 minutes or until onion is tender, add mushrooms saut for 6 minutes , or until tender, stir in barley , 1 / 3 cup water and consomm, bring to a boil, cover , reduce heat , and simmer for 10 minutes or until the barley is tender, add spinach , cheese , and pepper, cook 3 minutes or until spinach wilts , stirring frequently
barley with vegetables
put all in a rice cooker , stir and press the start button
will be ready in about 45 minutes
i often add additional veggies such as frozen peas , celery , zucchini , thin sliced carrot etc
barley  bell pepper   corn salad
rinse and drain barley
sprinkle the barley into a large saucepan of boiling salted water ,
stirring , and boil it , skimming the froth , for 30 minutes , or until just tender
drain the barley , rinse it under cold water , and let it drain until cool
transfer barley to a large bowl
add bell pepper , corn , parsley , and salt and pepper to taste
in a bowl whisk together the vinegar and more salt and pepper to taste ,
add oil , whisking till dressing is emulsified
toss the salad with the dressing until well combined
the salad may be made up to 8 hours in advance and kept covered andchilled but the parsley should not be added til just before serving
barley  black bean   avocado salad
combine carrot juice , thyme , salt and cayenne in saucepan, bring to a boil over medium heat, add barley, reduce to a simmer, cover, cook until barley is tender , 15 minutes, meanwhile , whisk lemon juice and oil in a large bowl, add barley and any liquid remaining in pan, toss to coat, add beans , tomatoes and avocado, toss
barley  black bean and corn burritos
place first 11 ingredients in slow cooker , stir well
cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed
stir in cilantro
heat tortillas according to package directions
spoon 1 / 3 cup barley mixture down center of each tortilla , sprinkle with 1 tbsp of cheese
roll up
place one cup of lettuce on each of 9 plates
top each with 2 burritos
spoon 1 / 4 cup salsa and 2 tbsp sour cream over each serving
barley  corn and cherry tomato salad
boil barley in water to which the salt has been added , covered , for 40 minutes , or until it is tender
drain , rinse under cold water and drain well
in a blender , blend vinegar , basil and oil
add salt to taste and blend until dressing is emulsified
in a very large bowl , toss barley with dressing and corn and stir in tomatoes gently
chill , covered , 1 hour
may be made up to 1 day in advance
add tomatoes just before serving
barley  shiitake  and spinach pilaf
add the barley and water to a medium saucepan, cover and simmer over low heat for approximately 1 hour, heat a nonstick pan over medium heat, add both types of oil and saute the onions , stirring occasionally , until brown, add garlic and mushrooms, saute for approximately 3 minutes, add spinach , cooked barley , and sesame seeds, saute for 5 minutes , or until barley is heated through, season with tamari and cayenne
barley  shrimp and corn salad
cook barley in large pot of boiling salted water until tender , stirring occasionally , about 35 minutes
drain and rinse
transfer to large bowl
add shrimp , corn , peppers , onions , thyme and zest
whisk lemon juice with salt and pepper
whisk in oil in thin stream
add to salad and toss well
adjust seasoning
barley  turkey and butternut squash casserole
preheat oven to 350 degrees
coat a 4-quart baking dish with cooking spray
in a large pot of rapidly boiling water , boil squash halves 5 minutes or until not quite tender
drain
when cool enough to handle , scoop flesh from each half and dice
set aside
in a large saucepan , heat oil over medium heat
add green pepper , onion and diced squash
saut 3 minutes
add sage and pepper and stir to coat
add broth and bring to a boil
add barley and return to boil
reduce heat to low , cover and cook 10 minutes , until barley is tender and liquid is absorbed
mix in diced turkey
transfer mixture to prepared baking dish and top with feta cheese
bake , uncovered , 30 minutes , or until cheese is golden
barley  wild rice  and cranberry pilaf
in medium saucepan with lid , boil water , add barley , wild rice and salt
return to boil , reduce heat to low , cover and cook about 40 min or until barley is tender
while barley and rice is cooking , pour orange juice over cranberries and set aside
drain any excess liquid from cooked barley and rice mixture
place rice and barley in large bowl
drain cranberries , reserving liquid
toss cranberries with barley and rice
mix 5 tbsp orange juice with lemon juice and onion
whisk in olive oil and season to taste with salt and pepper
pour dressing over barley mixture
add chopped parsley and walnuts
mix well
serve at room temperature or chilled
barley butternut squash pilaf
heat oil in a dutch oven over medium high heat, add squash , onion a bell pepper, cook 3 minutes , stirring often, add barley, cook , stirring often , until toasted slightly , about 3 minutes, add broth , water , sage thyme , salt and pepper to taste, cover, heat to boil, reduce heat to a simmer, cook covered until barley is just tender about 35 minues, remove from heat , stir lemon zest
barley oat pancakes
in a large mixing bowl , whisk together barley flour , oat flour , baking powder , and salt
in a medium mixing bowl , whisk together nonfat milk , eggs , light olive oil , clear honey , and vanilla extract
add wet ingredients to dry , and whisk until just combined
heat a large non-stick skillet over low-medium heat
pour about 3 tablespoons of batter into hot skillet and cook until bubbles begin to appear on top , and bottom is golden brown
then flip pancake / s and cook until other side is also golden brown
serve warm with maple syrup or honey
barley pine nut casserole
mix all ingredients except green onions and nuts in a 3 1 / 2 to 6 quart slow cooker
cover and cook on low heat 6 to 8 hours or until barley is tender , don't cook too long or barley will be gummy
stir in green onion and nuts
to toast nuts , bake uncovered in ungreased pan in 350f oven about 10 minutes , stir occasionally , until golden brown
barley rice pilaf
preheat oven to 350
in medium skillet , over medium heat , melt butter
add almonds and stir until lightly browned , about 2 mintues
add onion and garlic and saute until tender about 5 minutes
stir in rice and barley
add stock , wine and seasonings
stir and bring to a boil
transfer to 2 1 / 2-quart casserole lightly coated with cooking spray
cover and bake until rice and barley are tender and liquid is absorbed , about 1 hour and 15 minutes
barley stuffed bell peppers
in a medium saucepan combine the broth , mushrooms , and barley
bring to boiling
reduce heat
simmer , covered , for 12 to 15 minutes or until barley is tender
drain thoroughly
cut sweet peppers in half lengthwise
remove seeds and membranes
if desired , precook pepper halves in boiling water for 3 minutes
drain on paper towels
in a medium mixing bowl stir together the egg , 1 / 2 cup of the cheese , the tomato , zucchini , bread crumbs , basil , rosemary , onion salt , and bottled hot pepper sauce
stir in cooked barley mixture
place peppers , cut side up , in a 2-quart rectangular baking dish
spoon barley mixture into the pepper halves
bake stuffed peppers , covered , in a 350 degree oven for 20 to 25 minutes or until filling is heated through
sprinkle remaining cheese over the peppers
return to oven
bake 2 minutes more
carefully transfer peppers to a serving platter
if desired , garnish with fresh rosemary and dried red chili peppers
barley tuna casserole
preheat oven to 350f coat a casserole with nonstick cooking spray, combine cooked barley with beans , tuna , 1 cup cheese and remaining ingredients, spread into prepared baking dish, top with remaining cheese, bake 45-50 minutes or until cooked through, let stand 5-10 minutes before serving
barley zucchini pilaf
heat oil over medium heat in frypan, add onion and garlic and saute until tender, add broth , thyme , seasonings , carrot and barley, stir and bring to a boil, transfer to a 2 1 / 2 quart casserole dish, cover and bake 40 minutes, stir in zucchini and parsley, cover and bake until liquid is absorbed and zucchini is tender, for vegetarian use the water
barlow s blackened catfish
preheat oven to 350f
lightly grease a medium baking dish
in a shallow , medium bowl , mix cayenne pepper , lemon pepper , garlic powder , salt and pepper
brush both sides of catfish fillets with butter
rub fillets with the cayenne pepper mixture on both sides
heat a large heavy skillet over medium-high heat until really hot
add fillets , and fry approximately 2 minutes on each side , until slightly blackened
arrange blackened fillets in a single layer in the prepared baking dish , and coat with italian-style salad dressing
bake 30 to 35 minutes in the preheated oven , until fish is easily flaked with a fork
barmbrack
place dried fruit in a bowl , cover with the hot tea and let soak overnight
the next day , add the remaining ingredients
and mix well
preheat oven to 375f pour batter into greased 7" square pan and bake in the center of oven for 1 1 / 2 hours
let cool in the pan on a wire rack
slice and serve buttered with tea
barmbrack or barm brack
combine fruit and sugar in a large bowl
pour tea over fruit mixture , cover , and let sit overnight
next morning , stir in egg , then flour , baking powder , soda , and salt sifted together
turn into greased loaf pan and bake for 1 1 / 2 hours at 300f
turn onto wire rack to cool
to serve , slice and butter
barmia
roughly chop the onion in quarters and fry in a little olive oil , for five minutes until it starts to brown , peel the garlic bulbs use as many as you like but a lot is needed for this dish- no need to chop leave the garlic whole add them to the onions until all is well browned and softened - 15 minutes on a low heat will do it
in a separate pan brown the lamb in batches and when they are nicely coloured add to onion , garlic
leave the juices in the pan until later as will fry the okra
when all the meat has been browned add them to the onions and garlic and season
then pour the stock into a jug and add the tomato puree or paste and stir in the tamarind making sure this is well mixed
i have had this dish bright orange cooked by a native iraqi lady , but my husband assures me he thinks the colour is wrong and tamarind wasn't used , hence the colour
of course he prefers mine !
pour the stock over the onions , garlic , meat
bring to the boil and simmer for however long you have got i usually leave the dish for minimum 45 minutes
20 minutes before you want to serve , cut up the okra either in half or if very long 3 lengths
then brown the okra in the pan with the meat juices
it takes about 5 minutes to colour--this also releases a serum in the okra which will thicken up the dish
add to the main dish , also add the chopped parsley now
cover the dish and leave for remaining time on a low heat
if bubbling too much , slant the lid to let out heat
i serve with pilau rice and warm pitta bread
barn burner
add southern comfort , cinnamon stick , and lemon peel to a mug, fill mug with hot apple cider, stir to blend, serve hot
barn raising stew
cut chicken into 1 inch cubes, heat oil in stew pot over medium heat, add chicken , onion , pepper , and garlic, cook until chicken is no longer pink, add remaining ingredients and stir thoroughly, reduce heat to low, allow to simmer for 30 minutes
barnamint baileys
combine incredients in a blender and blend until smooth, pour into classes and garnish with crumbled oreo cookies
barney blaster
blend ingredients in a blender until smooth, if desired , garnish with whipped topping and green creme de menthe
barney j s polish potato soup
saute celery and onion in a little butter until slightly tender but not brown
cook potatoes and pinch of sugar in 3 cups of water until tender
(if using bouillon cubes , add before boiling potatoes
use no salt in the water if using the bouillon cubes
add in the celery and onions
add 1 / 2 pint of sweet cream , bring to simmer
or use half-and-half
add salt and pepper to taste
paprika for coloring
sprinkle with parsley
you can sneak in a pat of butter before serving
cooking
mash or crush potatoes to suit your taste
or not !
don't sub or add dry milk
it gives an off-flavor
barnwell school chiliburgers
fry onions and ground beef, drain off fat, add remaining ingredients, cook in oven for approx 2 hours at 325 degrees, stir occasionally, this will fill 30 hamburger buns, can be cut in half or doubled very easily, yumpy
barona valley ranch fry bread
mix the salt and baking powder in the flour
cut the shortening into the flour mixture until well blended
place all into the spiral mixer and add the water slowly to form the dough
mix gently for several minutes and check for dough feel
remove from the mixer and place on the bench
divide dough into 4 small rounds and knead until firm
place under wet towels and let rest
for the fry bread , break off 2 ounce pieces and roll round and flat
cook in hot oil at 500 degrees for several seconds on each side
the finished product should be soft and light in texture absorbing little to no oil
practice makes perfect !
barossan rote grutze  red grape sago pudding
extraction of juice from grapes: either use the finest setting on a food mill or puree the grapes in a food processor and strain the juice through a sieve , pushing down on the solids to extract as much juice as you can
measure the juice into a non-reactive saucepan and bring it gently to a simmer
for every 550 ml of juice , gradually stir in 2 tablespoons sago
simmer gently , stirring occasionally , until sago is clear and pearl-like
watch as it can stick easily
this should take 45-50 minutes
pour the rote grutze into a serving dish and allow it to cool
chill , allowing it to set slightly
serve with beautiful rich , runny cream