formido/recipes-20k huggingface dataset:
2bleu s 2 minute 2 easy pizza sauce
wisk all ingredients except olive oil
then slowly drizzle olive oil in while whisking quickly to incorporate the oil
we sometimes put it all into a jar and shake it very well until blended , then refrigerate until needed
it's recommended to let it sit a few hours , but it can be used right away
to store , pour into an air-tight jar and store in the refrigerator for up to 1 week
you can also freeze it for up to 2 months or use a canning method to store for up to 1 year
2bleu s 2easy boboli
add all ingredients except the olive oil to your kitchenaid or stand mixer
let machine knead the dough for 3-4 minutes until it pulls away from the sides and forms a soft ball of dough that will be slightly sticky
place in lightly greased bowl , cover with a damp cloth and let rise for 1-1 / 2 hours or until doubled in bulk
turn dough out , punch down and knead by hand for 5 minutes or so
return to bowl and let rise for 30 minutes
preheat oven to 400f
divide dough in half
roll out two 10-2" rounds and place on two baking sheets that have been lined with parchment paper
brush olive oil over tops and bake for 10-12 minutes
you can now top the crust , freeze it , or eat it the way it is
just remember when you top it the crust is already 2 / 3 of the way baked and will require only enough time so that the cheeses , etc
are bubbly
you can opt to broil the toppings if you prefer
2bleu s apple blossoms  chudleigh s copycat
preheat oven to 400 and line a baking sheet with parchment paper or a silpat
filling: mix all filling ingredients together in a small bowl
set aside
caramel: heat caramel ingredients over medium heat
bring to boil , stirring constantly
let boil for about 2 minutes
remove from heat and cool to room temperature , stirring occasionally
dough: mix the flour and oil together in a bowl , and mix in just sufficient cold water to make a firm dough
divide dough into 8 equal pieces
then roll out each into a 5-6" disc
assembly: place 1 / 8th of apple filling onto center of each dough round
fold up edges of dough up towards the center , making a cup around the filling
brush with eggwash
to each blossom , sprinkle 1 tsp of rolled oats followed by a drizzle of caramel topping into tops of apple filling
follow with a light sprinkle all over with sugar in the raw
bake at 400f for 25-30 minutes or until heated through
cool on wire rack
2bleu s bacon cheeseburger roll up
preheat oven to 400f
cook ground beef , onions , and italian seasoning in large skillet on medium-high heat until ground beef is evenly browned
drain and return meat mixture to skillet
add cheese and bacon and cook until the cheese is mostly melted , stirring frequently
cool 10 minutes
line a baking sheet with parchment paper or spray with non-stick cooking spray
roll out dough to 15x8-inch rectangle
top with meat / cheese mixture evenly on top , leaving a 1" margin at one of the long ends
roll up dough , starting at the long sides , ending where you left out the filling on the edge
place seam-side down onto center of baking sheet and bake for 20 to 25 minutes or until golden brown
cut diagonally into six slices to serve
2bleu s beef barley soup  or chicken barley soup
preparing barley: like all grains , before cooking barley , rinse it thoroughly under running water and then remove any dirt or debris that you may find
in a large dutch oven heat oil over medium heat , add meat and garlic
cook until meat is browned
drain if necessary
stir in remaining ingredients
bring to a boil , reduce heat and simmer for 1-1 1 / 2 hours , stirring occasionally until barley and carrots are tender and fully cooked
season to taste with additional salt & black pepper and serve
pearl barley takes a minimum of 1 hour to cook , whereas hulled barley takes 1
5 hours or more
2bleu s cheese blintzes
filling: mix all ingredients , beating well until smooth
cover and refrigerate to cool for 1 hour or overnight
crepes: to a large pyrex measuring cup or a bowl , and using a hand mixer , add all crepe ingredients and mix well until it coats the spoons with a thin film
cover and refrigerate for 1 hour
using a large nonstick pan , spray with oil , and heat the pan over medium-high heat
stir the batter again , and pour about 1 / 3 cup of batter into the pan , swirling the pan to coat and thin out the crepe
when the crepes pull away from the edge of the pan in about 30 seconds , remove from the heat and run a spatula across the edge of the pan to release the crepe
slide the crepe onto a sheet of parchment paper
carefully lift the crepe and flip over into the pan to cook the other side
slide the crepe onto a parchment paper , this time covering with another sheet so there will be parchment between each crepe
repeat for remaining crepes , stirring the batter at brief intervals to re-suspend the ingredients
assembly: while remaining stacked , spoon about 1 / 4 cup of the chilled filling onto the center of the first crepe
fold two opposite sides of the crepe over the filling until they almost meet and then fold over the opposite sides to seal
set finished 'eggroll or burrito' shaped blintz aside on the parchment paper with the seam side down
repeat for remaining blintzes
cook: melt about 1 tablespoon of butter in the skillet over medium heat , beginning with the seam side down
saute blintzes 2-3 minutes per side , until golden brown
flip the blintzes carefully so as not to break break them up or allow the cheese to escape
do in batches , adding more butter as needed
serve with a dollop of sour cream and a dusting of powdered sugar
2bleu s country ham bacon  and eggs
cut the ham slices into about 3" pieces , removing the bone if it has one
the pieces do not have to be cut even , as i usually separate around the fat , leaving some fat for flavor
cured ham only:
place the salt cured ham slices in a large cast iron pan and add the water , enough to cover the ham slices completely
the water may cook down some , so add more as you go as this removes the saltiness from the ham
the more water in the pan , the better
cook over med heat to a gentle simmer for about 10-15 minutes until most of the salt has dissipated into the water , turning the ham a few times to 'shake the salt out'
remove ham slices and rinse and wipe the skillet with a clean dishcloth
just a quick rinse / wipe to remove any salt and residue
for both types of ham: place pan back on stove-top at a medium heat
add the oil to the pan followed by the ham slices
lay them in a single layer enough to fill pan but not overcrowd them
do in batches if necessary
cook for about 10-20 minutes depending on thickness , turning occasionally until browned
drain ham onto paper towels
add more oil to the pan if necessary for the next batch , although the ham will usually make it's own in the pan from the previous batch
you only need enough to cover the bottom of the pan
eggs: to a nonstick skillet , melt butter over medium-low heat
beat eggs and seasonings until very well blended
when butter has melted , pour in the eggs
as they begin to firm , push them around a bit using a spatula
continue cooking eggs low and slow while ham is cooking in the iron skillet
the ham should be done first , just place a piece of foil over top to keep warm
when the eggs are about a minute from your desired doneness , place onto plates and serve with ham
2bleu s creamy garlic spread
preheat oven to 300f leaving the paper on , cut off the top of the the garlic bulbs horizontally , just enough to expose the cloves
place the garlic cut-side up onto a sheet of aluminum foil and drizzle top with olive oil
sprinkle with salt and pepper
seal up the bulb in the foil , place in a baking dish and bake for 1 hour
allow garlic to cool , then squeeze the cloves from their peel into a clean bowl
using the tines of a fork , mash the cloves and mix with the mayonnaise and horseradish , mixing well
will keep for a week or two in the fridge
2bleu s everything mud pie
using an electric mixer on low speed , beat puddings , milk and cream cheese until smooth
change to medium-high speed and continue beating for another 2 minutes
pour into pie crust
top filling with banana slices
spread cool whip on top of pudding mixture
drizzle light streams of chocolate syrup haphazardly over top
do the same with the caramel syrup
chill pie at least 4 hours before serving
2bleu s georgia peach cream cheese tart
crust: preheat oven to 350f in tart pan layer phyllo sheets , spraying non-stick cooking spray in between the sheets of phyllo
trim excess dough around pan and poke holes into phyllo with fork tines
bake for about 10 minutes or until browned on edges
let cool
cheese filling: meanwhile mix sugar and cream cheese together
place into cooled phyllo crust
refrigerate 2 hours
fruit topping: in medium saucepan , combine sugar and cornstarch
add water and cook over medium heat until thick and clear
add gelatin and stir to dissolve
remove from heat , stir in fruit and let cool slightly
pour over cheese filling
refrigerate 2 more hours
serve with a dollop of whipped topping if desired
2bleu s honey pudding
preheat the oven to 350 degrees
butter a 9 inch glass pie dish
whisk together the milk and eggs , then add the bread pieces and turn to coat them evenly
leave the bread to soak for 15 minutes , turning over once or twice
in a large nonstick skillet , heat the remaining butter over medium heat
fry the soaked bread in the butter until golden , about 2 to 3 minutes on each side
transfer the bread to the baking dish
in a bowl , combine the honey and the hot water and stir until the mixture is evenly blended
stir in the cinnamon and vanilla
drizzle the mixture over and around the bread
bake for about 30 minutes , or until golden brown
2bleu s key lime pie bars
crust: preheat oven to 350f blend granola and almonds in a food processor until coarsely ground
add graham cracker crumbs , melted butter , and sugar
mix to blend well
press the mixture into a 9x13 baking dish
bake for 10 minutes , until crust is golden brown
remove from oven and let cool
bottom layer: mix well all bottom layer ingredients to blend
pour into the pie crust
bake 20-25 minutes , or until mixture sets
cool to room temperature
top layer: mix top layer ingredients in a mixing bowl
pour over the cooled baked layer spreading out evenly and smooth over the top
cover and refrigerate , at least 4 hours
if you saved some graham cracker / granola topping , sprinkle over top just before serving
2bleu s lemony rice with peas  risi e bisi
heat butter and oil in large nonstick skillet over medium-high heat
add all but 2 tablespoons green onions
saut 30 seconds
add rice and saut until heated through , about 4 minutes
add peas , lemon juice , zest , parsley , and salt and pepper
saut 2 minutes to blend flavors
garnish with remaining green onions and optional chopped walnuts and serve immediately
2bleu s margarita ice cream and sherbet fizz  virgin
place 1 scoop of ice cream into a parfait glass, place sherbet atop of the ice cream , then the other scoop of ice cream, pour margarita mix over scoops, splash with the seltzer water over top, garnish with marachino cherries and serve with a spoon and a straw
2bleu s mushroom and swiss  on crostini toast appetizers
place parchment paper onto a cookie sheet
lay out the toasted bread evenly onto the cookie sheet
set aside
in a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes
add red peppers , saute 1-2 minutes
add mushrooms and cook , stirring occasionally , for about 3-5 minutes or until tender
stir in assorted herbs
place a small amount of the mushroom mixture on top of each bread slice
sprinkle some chives over the mushrooms
sprinkle the shredded swiss over top of the chives
broil on low setting 1-2 minutes or until cheese is melted and bubbly
serve immediately
2bleu s no bake peanut butter granola bars
in a large bowl , combine oats , cereal , fruit , and nuts
set aside
in a small sauce pan heat the remaining ingredients just until warm , stirring well to combine
pour the peanut butter mixture over the dry mixture
mix well to incorporate while syrup is still warm
pour mixture into a 7x11 pan sprayed with non-stick cooking spray
pack the mixture down firmly using plastic wrap with your hand over top
press down firmly to mold
keep covered with plastic wrap and cool completely
cut into 12 bars
wrap individually and store in fridge up to two weeks
2bleu s pecan danish
pastry: dissolve yeast in warm water
add in sugar and salt , then the egg and shortening
mix in half of the flour
gradually add the rest of the flour until dough is easy to handle
place dough in a lightly oiled bowl , cover with plastic wrap and place in refrigerator about 2 hrs or until doubled
punch down dough
roll out into an oblong shape and brush well with melted butter
sprinkle cinnamon sugar over pastry followed with the dried fruit and then the chopped pecans
starting from the long side , roll up jellyroll fashion
for ring shape: place on large baking sheet joining ends together to form circle of dough
using kitchen scissors , snip 2 / 3 way thru in 1 inch intervals
lay sections on top of the next like dominos , turning them a little outwards
let raise 1 hr or until doubled
preheat oven to 350f bake until 30-40 minutes or so until done
for rolls: slice the log into 1" slices and place disc down onto a lightly greased baking sheet for individual danish rolls
bake 20-30 minutes
orange glaze: combine orange glaze ingredients adding a little orange juice at a time to make a semi thick glaze and set aside
remove pastry from oven and allow to cool about 10-15 minutes
brush with a thin layer of glaze then quickly sprinkle with almond slices over top and press gently to set
spread the remaining glaze onto cooled danish
serve warm or at room temperature
2bleu s pepperoni pizza burgers
to a food processor , add the sliced pepperoni
mix until most of the pepperoni is ground up , pulsing as you go
add the ground beef and sausage
form meat into 4 patties
to a large skillet over medium / med-high heat , melt the butter and olive oil until butter is melted
if using mushrooms , saute them until done , 1-2 minutes
remove with slotted spoon and set aside
add the patties to the pan and cook 4-5 minutes per side until cooked thru
pat the burgers down with the spatula as needed to retain a wide burger
when burgers are just about done , place mushrooms on burgers , then 1 slice each of the cheeses on top of each burger
reduce heat to low , cover tightly and let steam until cheese is melted
place burgers on top of bottom bun then spread warmed pizza sauce over top of melted cheese
close up buns and enjoy
2bleu s perfect roast beef
heat oven to 425f rub black pepper all over roast, place roast on a rack inside a roasting pan fat side up, bake for one hour, do not open oven door !, turn off heat, repeat ! do not open oven door !, leave in oven for 8-10 hours, take roast out of oven , carve thin slices of this very perfect roast
2bleu s pumpkin ginger crumble
preaheat oven to 350f spray a 11x7" casserole dish with nonstick cooking spray and set aside
in a medium bowl , combine all crumble ingredients , stirring and tossing gently using a spatula
sprinkle a little more than half of it evenly over casserole dish and press down gently (the bottom should be totally covered with crumble
in a large bowl , combine all filling ingredients and using a wire wisk , beat until smooth
pour evenly over bottom crumble
crumble remaining crumble loosely over top of filling
bake for about 45 minutes or until top is golden brown
cool at least 40-45 minutes before serving or refrigerating to chill
cut into squares and serve with whipped or ice cream
cover and refrigerate leftovers
2bleu s smoky mexican mushrooms
preheat oven to 350f place mushroom caps upside down in mini-muffin tin , one in each cup
mix ground beef with taco seasoning mix and cook till done
drain
place small amount of meat mixture into each mushroom cup
drop one tiny drop of hot sauce onto each mushroom
sprinkle a bit of herbs onto each mushroom
drizzle each mushroom lightly with a drop or two of olive oil
top each mushroom with smoked swiss , tearing the slices in half if necessary
bake for 6-8 min in center of oven
turn oven to broil , and cook additional 2-3 minutes
2bleu s spinach and artichoke dip with bacon
oven: preheat oven to 350f combine all ingredients and bake in an ovenproof casserole dish for 25-30 minutes until bubbly
microwave: combine all ingredients except bacon in microwaveable bowl
microwave on high for 2 minutes then stir well
repeat this step 3 more times or until cheese is completely melted and mixture is well blended
stir in the crumbled bacon during the final heating or sprinkle on top
bread bowl: heat as directed for microwave till dip is warm
place dip into the center of a hollowed out bread loaf
bake at 350f for 20 minutes
2bleu s sweet chicken and gravy
preheat oven to 400f in a small bowl , mix the butter , garlic , and half of the thyme
gently lift the skin from the chicken with your fingers and carefully slide some of the herbed butter underneath the skin
spread remaining seasoned butter all over the outside of the chicken
mix the honey , vanilla , salt , pepper , a other half of the thyme , and chicken broth in a microwave safe bowl
microwave for 30 seconds or till warmed thru
place the chicken into a roasting pan and pour the honey mixture over the chickens and into the pan
cook for 1 1 / 2 hours or until the internal temperature reaches 165f (cover loosely with foil if the bird is browning too quickly
remove from the oven
drain pan to get the juices and return the chicken to the oven
continue cooking to an internal temperature of 180f
using a spoon , skim off the excess fat from the broth
pour the broth into a saucepan on med-high heat and simmer for about 2-3 minutes
in a small bowl , mix milk and flour
add to simmering broth along with the 3 tbsp of butter
stir or whisk gently and consistently until thickened
remove from heat to a gravy dish and top with the reserved sprig of thyme
remove chicken from the oven and let sit about 5 minutes before serving with the gravy
2bleu s sweet mustard sauce for pretzels and more
mix all ingredients together, chill covered in fridge at least 1 hour
2bleu s sweet thai chili sauce  super easy
to a small saucepan , add all ingredients and stir to combine
heat and gently simmer over med-low heat , stirring occasionally , until reduced by half or when it is the consistency of a thick maple syrup , about 15-20 minutes
be sure to keep an eye on it so it does not overcook or burn
remove from heat , let cool slightly , then use an immulsion blender or a mini food processor to chop everything up 'fine'
if using , add food coloring to show level of heat
serve warm over fish , pork , chicken , vegetables , etc
cover and refrigerate any extra
it will last 6 months or more in the fridge
this will get hotter the longer it is stored !
canning: please follow your canning booklet for sterilization instructions
using 4 oz jars , hot pack in boiling water bath for 10 minutes
stored , it should last up to 2 years
2bleu s vegetable barley soup
preparing barley: like all grains , before cooking barley , rinse it thoroughly under running water and then remove any dirt or debris that you may find
in a large dutch oven over medium heat , add all ingredients except salt & black pepper
bring to a boil , reduce heat and simmer for 1-1 1 / 2 hours , stirring occasionally until barley and carrots are tender and fully cooked
season to taste with salt & black pepper and serve
pearl barley takes a minimum of 1 hour to cook , whereas hulled barley takes 1
5 hours or more
2bleu s wet sauce for ribs and more
in a large dutch oven , heat oil over medium heat
add onion and garlic and simmer about 3 minutes
add remaining sauce ingredients and stir to blend
reduce heat to simmer and continue cooking , uncovered , for 2 hours or until reduced by half or to desired consistency
using an emulsifier , blend to a smooth consistency
2bleu s white lasagna  lite bleu
spray non-stick cooking spray in a large skillet
saute' chicken with garlic , onions , mushrooms , italian seasoning , salt and pepper
cook until done
remove from heat and transfer to a large bowl
and one 16 oz jar of alfredo sauce
set aside
mix together steamed broccoli , carrots , and roasted red peppers
set aside
in a medium bowl mix ricotta and mozzarella cheese , parsley , and egg set aside
preheat oven to 350f pour 1 / 2 of the remaining jar of alfredo sauce in bottom of a deep 9x13-inch casserole dish , spreading out evenly
layer as follows: 1 / 3 cooked lasagne noodles
1 / 2 ricotta / mozzarella cheese mixture
1 / 2 chicken mixture
1 / 2 vegetable mixture
repeat
finally , top with remaining pasta and 1 / 2 jar of alfredo sauce
sprinkle with parmesan cheese and bake for about 1 hour
let stand 10-15 minutes before serving
2bleu s zucchini   yellow squash casserole
preheat oven to 350f in batches , saute the squashes in a little olive oil , seasoned with salt and pepper , over medium heat until it has broken down and slightly browned , about 15 to 20 minutes , covered at first to release liquid , then stirring occasionally to brown
place into large collander in the sink and gently pour the squashes into the collander , allowing to drain 10-15 minutes , then placing them in a very large bowl
continue with your next batch until you have cooked all the squashes
to the same skillet , melt the butter and saute the onions , garlic , and bell peppers for about 5 minutes
remove from heat , and immediately add the crushed red pepper flakes , sour cream , cheddar , and parmesan cheeses
stirring to incorporate quickly
to a very large bowl , place all squash , then pour the onion / cheese mixture over top
stir gently and thoroughly to incorporate the casserole
pour mixture into a 9x13 buttered casserole dish and top with crushed ritz crackers
bake for 30-40 minutes
let cool 5-10 minutes before serving , allowing casserole to set up
2blue s pepperoni ravioli
preheat oven to 400f in a small bowl , mix pepperoni , mozzarella and pizza sauce
set aside
roll out pastry dough into two 4x12-inch strips
on the bottom length of each strip of dough , place 1 small teaspoon of filling at 1 / 2" intervals
brush egg wash between filling spaces and around half of the outer edges
fold top over and press to seal between each ravioli and on outer edges
brush with melted butter
using a pizza cutter or knife , cut between the raviolis
place onto a baking sheet that has been lined with parchment paper and lightly sprayed with non-stick cooking spray
bake for 15-20 minutes
let cool slightly as filling will be hot !
2blueberry pineapple ring
completely dissolve gelatin in boiling water by gently stirring for 3-4 minutes
let cool to room temperature
stir in blueberries and crushed pineapple
pour into a bundt pan sprayed with non-stick cooking spray
refrigerate for 4 hours or longer to congeal
to loosen ring from mold , place mold in larger bowl of hot water for a few seconds , then remove by placing the serving platter on top , and flip over
2lb basic white french bread from breadman
add all ingredients to bread pan in the order given
2nd time s the charm cornbread pudding
preheat oven to 375 and spray glass loaf pan , then layer cornbread in bottom, in a mixing bowl , whisk eggs , milk , sugars , and aromatics, pour over cornbread , pressing chunks of bread down into liquid, liquid should cover all bread, bake at 375 until all pudding mixture is baked and golden, delicious served hot or cold !
3   potato grill packet
coat grill rack with nonstick cooking spray
preheat grill to medium direct heat
meanwhile , in large bowl , combine all ingredients except butter in order listed , toss to coat
lightly coat a 12 x 24 inch piece of heavy-duty foil with nonstick cooking spray
place potato mixture in center of one end of foil , dot with butter
fold foil over to enclose poatoes in a 12 x 12 inch packet , crimping edges to seal , leaving room for expansion
place packet on grill
grill , covered , 35 to 40 minutes or until potatoes are tender , carefully turning packet over once
season with salt and pepper to taste before serving
3 2 1 sausage dip
combine all ingredients, microwave until heated through, or combine in crock pot to keep warm !