formido/recipes-20k huggingface dataset:
baby blue salad
for the balsamic vinaigrette , whisk together all ingredients except olive oil until thoroughly blended
gradually whisk in olive oil
makes 1 2 / 3 cups
for the sweet and spicy pecans , stir together celsius sugar and warm water until sugar is dissolved
add pecans
soak for 10 minutes
drain , discarding syrup
combine 2 t
sugar
chili powder , and pepper
add pecans , tossing to coat
place pecans on lightly greased baking sheet
bake at 350 for 10 minutes , stirring once
to assemble salad: toss greens with some of the balsamic vinaigrette
arrange on 6 plates
arrange orange slices , berries , pecans and cheese over greens
drizzle some additional dressing over salad and serve
if strawberries are not in season , i've substituted kiwi fruit -- i'm sure there are many fruits that you could use
baby blue spinach salad
in a large bowl , toss together the baby spinach , blueberries , onions , almonds , and crumbled gorgonzola cheese
in a small bowl , whisk together the vinegar , oil , dijon , sugar , tarragon and salt
pour dressing over salad and toss to coat
sprinkle with freshly ground black pepper
serve
baby bok choy     pennoni rigati   alfredo
heat alfredo sauce and pesto in a small pan, add nutmeg , set aside, in a large pot bring water to a boil , add salt and oil, stir to dissovle salt, add pasta , stir and boil for 8-10 minutes, remove pasta from water with slotted spoon , put into large bowl, do not drain water from pasta , you need the water to blanch bok choy, put bok choy into boiling water and blanch for 2 minutes, remove from water and add bok choy to pasta, pour alfredo sauce over pasta and bok choy mix well, serve with your favourite crusty bread and salad
baby bok choy   authentic chinese recipe
clean baby bok choy in cold water several times to get out the sand / dirt
you can slice the vegetable in half length-wise if you like
heat oil over medium heat in skillet
if you are using fresh garlic instead of garlic salt , add to oil now
add baby bok choy to skillet , stirring constantly , about 1 min until leaves are coated with oil and beginning to wilt
add chicken broth and cover pan
simmer for 2-3 minutes
test for doneness with a fork - if it can pierce the white thick part of the stalk without much resistance it is ready
remove from heat , add garlic salt
when transferring to serving dish , you can move some of the broth but don't take the bottom bits since this may have residual sand
baby bok choy and garlic in sweet chili sauce
heat a large saut pan over medium-high heat
add oil , garlic and ginger
cook until fragrant but not brown , about 2 minutes , stirring frequently
add bok choy leaves and cook until leaves are wilted but stems are still crunchy , stirring occasionally , about 5 minutes
add sweet chili sauce , stir and let cook for another 2 to 3 minutes , tossing to coat all leaves
taste and adjust seasoning with salt and pepper
serve immediately and spoon leftover sauce in pan over bok choy
baby bok choy and mushroom stir fry
in a bowl , mix 2 / 3 cup water , tamari , oyster sauce and sake or chinese rice wine
heat oil in a pan
saut garlic and ginger
add carrots and bok choy and cook a few more minutes
add the sauce mixture
cover and cook until vegetables are almost cooked
add mushrooms and cook a few more minutes
season with salt and pepper
dissolve potato starch in 2 tbsp of water
reduce heat and add it to the pan
mix well
remove from heat
add crushed red pepper if desired
infuse love into the food and serve !
baby bok choy in the wok
wash and slice all vegetables first
combine sake and soy sauce in equal amounts in a small bowl
heat up vegetable oil in a wok over high heat
add garlic and stir fry briefly but don't brown
add carrot next , if using
stir fry briefly
then add all bok choy pieces at once and continue stir frying over high heat until halfway done
add sake / soy sauce mixture and continue cooking until the bok choy is just done
turn off heat and stir in sesame oil , if using
serve
baby bok choy salad
combine all dressing ingredients in a jar with a tight-fitting lid
shake well
set aside until needed
toast slivered almonds in a small pan
after about 1 minute , add the pine nuts and continue to toast both ingredients
stir constantly so these don't burn
when nice browned , remove from pan and set aside to cool
chop bok choy in 1-inch pieces
wash well to remove grit
spin dry , or roll in a tea towel to dry
trim green onions and chop into 1-inch pieces
toss together bok choy , sliced onions , toasted nuts and several very generous sloshes of dressing
try to dress this at least an hour before it will be served
sprinkle crisp chow mein noodles on top , stir well and serve
baby bok choy saut with mushrooms
saut mushrooms in olive oil over medium heat, cook until the sweat and turn light brown , 3 to 4 minutes, add bok choy and stir-fry until tender-crisp , 2 to 3 minutes, add garlic , cook for about 1 minute or until you start to smell the garlic, add broth and pepper, saut until most of the broth has evaporated
baby bok choy saute
in large saute pan , heat the oil on medium heat
lightly saute the garlic for 30-45 seconds then increase the heat to medium-high and add the baby bok choy and thai pepper
saute another 2-3 minutes , being careful not to burn
adding more oil and / or reducing heat if necessary
the bok choy should be cooked through and wilted slightly , not slimey or dark colored
add the galangal and the green onions
saute another 45 seconds , stirring constantly
season with salt and drizzle with lime juice
serve as a side dish or over steamed brown rice or soba noodles
baby bok choy stir fry with beans   onions
cut the white part of the bok choy into 1-inch pieces and coarsely chop the greens , keep separate
heat non stick skillet lightly sprayed with veggie oil
stir fry the bok choy white stems , onions and green beans , over medium high heat for approx 6-7 minutes
add bok choy greens and stir fry 1 minute longer until the greens are just wilted and heated through
enjoy
baby bok choy stir fry
heat oil over medium-high heat and cook ginger for about 30 seconds, add bok choy , soy sauce , and sugar, stir-fry 3-5 minutes until cooked to desired tenderness, remove ginger slices , add sesame oil and serve
baby bok choy with garlic
melt butter in heavy large skillet over moderate heat
add minced garlic and saute about 2-3 minutes until barely golden / brown
add bok choy and chicken broth and simmer until bok choy is tender , turning occasionally , about 8 minutes
season with salt and pepper
use a slotted spoon to serve
baby bok choy with mushrooms
in a hot skillet , heat oil and bacon grease, saute garlic until aromatic , about 2 minutes, add bok choy , mushrooms , salt , and pepper and cook for 3 minutes, add stock and soy sauce , simmer for 20-30 minutes, stir in chives, serve hot
baby bok choy with mushrooms and tofu
on paper towels , pat tofu dry on all sides
cut tofu crosswise into 1 / 2 inch thick slices
on small plate , place cornstarch
heat nonstick wok or large skillet over medium heat until hot
add 2 tbls
oil and swirl to coat pan
one at a time , dip tofu slices into cornstarch to coat cut surfaces and place in wok
fry until well browned on one side--about 5 minutes
turn tofu slices and fry other sides until well browned
transfer tofu to center of large serving platter
cover with foil and keep warm
add broth and gingerroot to wok and heat to boiling
add bok choy , cover and cook until tender and most of broth evaporates-about 5 minutes
meanwhile , prepare sauce
with slotted spoon or pancake turner , remove bok choy and place , cut sides down , around rim of platter with tofu
cover and keep warm
discard ginger slices and any remaining broth
reheat wok over high heat until hot
add remaining 1 tbls
oil and the mushrooms
stir-fry mushrooms until softened-about 5 minutes
restir sauce and pour over mushrooms
cook , stirring constantly , until thickened and bubbly
transfer mushrooms from sauce and place over tofu
pour sauce over all
garnish with green onion , if desired
sauce: in a small bowl , combine 1 / 2 cup vegetable broth , 1 / 4 cup fish sauce , 2 tbls
soy sauce , 2 tsp
cornstarch , 2 tsp
sugar , and 2 tsp
oriental sesame oil
baby bok choy with oyster sauce
in a small saucepan , combine oyster sauce , stock , soy sauce , sesame oil and cornstarch mixture
bring to a boil over medium heat , stirring until sauce bubbles and thickens
remove from heat
blanch bok choy in a saucepan of boiling water for 1 1 / 2 minutes
remove from pan with a slotted spoon and place on a serving plate
pour oyster sauce over it and serve
baby bok choy with peanut butter noodles
prepare peanut sauce by whisking the first 7 ingredients together
put the pasta on to boil
while pasta is cooking , chop your veggies
i prefer them kind of matchstick or julienned
heat the oil in a large skillet
saute onion and garlic
be careful not to burn them !
add bok choy and carrots to the pan and saut just until the greens wilt
drain the pasta and add it to the pan
toss with the veggies
pour the peanut sauce over everything and carefully toss
eat hot or at room temperature
if you want to get fancy , garnish with chopped peanuts , cilantro , or sesame seeds
baby bok choy with sherry and prosciutto
put the oil and garlic into a large , heavy-based saut pan with a lid
heat on medium high heat and cook , stirring frequently until the garlic begins to sizzle , about 1 minute
add the bok choy halves
use tongs to turn the pieces in the oil
season with salt
when the bok choy leaves begin to wilt , add the sherry , turning the pieces again
add the chicken broth , soy sauce , and sugar
reduce the heat to medium
cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender , about 5 minutes
using tongs , transfer the bok choy to a plate , leaving the cooking fluid in the pan
whisk the corn starch slurry into the cooking fluid
simmer until liquid has thickened , about 30 seconds
remove the pan from the heat and add the bok choy back to the pan
add the prosciutto and toss quickly to coat the bok choy with the broth and mix with the prosciutto
season to taste with salt
serve immediately
baby bok choy with yellow bell peppers
heat a tablespoon each of grapeseed oil and sesame oil in a large saut pan on high heat
add the chopped yellow peppers , green onion and garlic and cook , stirring occasionally until lightly browned
lower the heat and add the bok choy
stir to coat with the oil in the pan
cook only until the bok choy has wilted
the thicker , whiter ends of the baby bok choy should still be somewhat crunchy
season as and if desired
serve immediately
baby boomer cornflake coconut cookies
preheat oven to 375, cream shortening and sugars, add egg and vanilla and combine, in a separate bowl , sift together the dry ingredients, add the dry to the creamed mixture and stir well, add the coconut , cornflakes , walnuts and combine, drop by teaspoon on cookie sheet, press fairly flat with fork dipped often in cold water, bake 7-8 minutes
baby bran muffins
preheat oven to 425f degrees , racks in the middle
in a medium bowl , combine the flour , wheat bran , salt , baking soda and sugar
beat together the yogurt , egg , honey , and butter in a second larger bowl
add the dry ingredients and fold in until everything comes together
fold in any optional add-ins , raisins , nuts , and the like
resist overmixing
either grease a mini-muffin tin with butter or line the tin with small muffin papers
fill each 3 / 4 full
bake 10 -15 minutes , until muffins are golden on top and cooked through
you can also make larger muffins in a standard size muffin pan with this batter , you just need to bake them about 5 minutes longer
baby brie crab appetizers
heat oven to 350f, trim rind from outside edge of cheese, cut crosswise into 6 strips, trim rind from each strip, to form 30 pieces , cut the 4 longest strips each into 6 cubes, cut the 2 shortest strips each into 3 cubes, in small bowl , combine crab meat , mayonnaise , pimiento and shallot, arrange tartlet shells on large cookie sheet, spoon crab mixture evenly into tartlet shells , about 1 teaspoons each, top with cheese cube, bake 5 minutes or until cheese is soft and melted, sprinkle with chives
baby brie topped potato slices
heat oven to broil
cut small slice off ends of each potato
cut each potato into 6 slices , about inch thick
place on broiler pan
brush with olive oil
broil 4 inches from heat 6 to 7 minutes or until well browned
turn
brush with olive oil and sprinkle with parmesan cheese
broil 3 to 4 minutes or until browned and tender
remove from oven and turn oven off
top each slice with a wedge of alouette baby brie and 1 or 2 strips of sundried tomato
put back into warm oven for another 5 minutes allowing cheese to soften
remove from oven , sprinkle with rosemary and serve
baby brie wedge in phyllo
preheat oven to 375 f
spread 1 sheet phyllo on flat work surface
brush evenly with melted butter
place a second sheet of phyllo on top
brush with melted butter
place third sheet of phyllo on top of 2 sheets
brush with melted butter
place alouette baby brie on the near side
begin rolling the alouette baby brie wedge to fully wrap in phyllo making sure the edges are folded in to seal
bake 8-12 minutes , until golden brown
cool 10 minutes serving
baby brie with praline
with a long sharp knife , cut off and discard the top rind of the cheese
combine sugar , pecans and butter , mix well
sprinkle mixture evenly over surface of cheese
place cheese in an ovenproof container slightly larger than the cheese
broil 6 inches from source of heat until cheese is soft , slightly melted and topping is bubbly
serve warm with strawberries or cookies
variations: replace brown sugar , pecans and butter with 1 / 4 cup apricot jam mixed with 2 tsp
brandy
after removing top rind from cheese , prick surface with fork and pour 1 tsp
more brandy over all
top with apricot mixture and bake in 350 degree oven 10 minutes
sprinkle with toasted sliced almonds to serve
baby carrot soup with cilantro and curry
heat the oil in a pot over medium heat, add carrots and onion , and cook until slightly softened , about 5 minutes, mix in curry paste and flour, while stirring , slowly pour in stock, bring to a boil , and then adjust heat so the soup gently simmers, cook until carrots are tender , about 20 minutes, working in batches , puree mixture in a blender or food processor, return soup to pot and bring back to a simmer, stir in the cilantro, season with salt and pepper, pour soup into bowls, if desired , set a spoonful of yogurt in the centre of each bowl
baby carrots
place carrots in saucepan with water and bring to boil for about 10 minutes or until carrots are crisp-tender
may need more or less time depending on size and girth of your baby carrots
drain carrots
return to saucepan with remaining ingredients and cook over med-high heat for about 5 more minutes
baby carrots brussels sprouts glazed with brown sugar and pepper
blanch carrots in large pot of boiling salted water until crisp-tender , about 4 minutes
transfer carrots to bowl of ice water using slotted spoon
return water to a boil
add brussels sprouts and blanch until crisp-tender , about 5 minutes
transfer to another bowl of ice water using slotted spoon
can be prepared 1 day ahead
drain
chill
bring stock , butter and sugar to boil in heavy large skillet , stirring until sugar disolves
boil until reduced by half , about 7 minutes
can be prepared 6 hours ahead
return to boil before continuing
add carrots and cook until almost tender and sauce begins to coat , shaking pan occasionally , about 6 minutes
add brussels sprouts and pepper and cook until heated through , stirring occasionally , about 4 minutes
baby carrots with brown sugar and mustard
blanch , steam , or microwave carrots until tender-crisp, drain well, melt butter in medium skillet over medium heat, stir in brown sugar and mustard to make a smooth sauce, add carrots and toss to coat, cook 1 minute longer
baby carrots with dill butter
place carrots in a saucepan with enough water to cover, bring to a boil , and cook 10 minutes , until tender, remove from heat , and drain, gently toss with margarine , dill , and lemon juice, season with salt and pepper
baby carrots with hazelnuts
cook carrots , covered , in a medium saucepan in a small amount of boiling water for 15 to 20 minutes or till crisp-tender
drain
remove from pan
combine 1 / 4 cup water and butter buds in same pan
stir in carrots and toasted nuts
heat through
baby carrots with horseradish  sauce
cook carrots in water until tender, drain carrots , reserving 1 / 4 cup liquid, combine reserved liquid with next 5 ingredients, preheat oven to 375 degrees, place carrots in lightly greased 8 inch square baking dish, pour sauce over top, sprinkle with cracker crumbs, dot with butter, sprinkle with paprika, bake 14 to 20 minutes or until heated through
baby carrots with lemon   walnuts
in a bowl , combine the walnuts , parsley , lemon zest , and raisins
set aside
in a saucepan , combine the broth , lemon juice , and dill and heat over medium-high heat
when the liquid is just beginning to boil , add the carrots
cover and steam until the carrots are tender-crisp , about 3 minutes
uncover the pan and continue to cook , shaking the pan frequently , until the carrots are tender and the broth is nearly evaporated , about 3 minutes longer
transfer to a bowl , add the salt and the walnut mixture , and toss to combine
serve immediately
baby carrots with lemon and parsley
put carrots in pan and cover with water, add the sugar and cook just til soft, drain& return to the pan, stir in butter , lemon juice and parsley, salt and pepper to taste
baby carrots with scallions
place carrots in salted water , bring to boil , simmer to tender crisp , about 10 minutes
drain well and set aside
in a non stick frypan , melt butter and oil , add scallions , cook about 2 minutes , add orange juice and sugar twin brown or splenda , simmer 2 minutes , add carrots
stir to cover carrots with glaze , while simmering another 2 to 3 minutes
serve hot
baby carrots with tarragon
combine carrots , 1 / 4 cup water , 1 1 / 2 tablespoons tarragon , butter , vinegar and honey in heavy large skillet
bring to boil
reduce heat to medium
cover and simmer until carrots are almost tender , about 12 minutes
uncover
cook until carrots are tender and liquid is reduced to glaze , about 6 minutes longer
season with salt and pepper
transfer to platter
sprinkle with 1 1 / 2 tablespoons tarragon
baby cereal biscuits  eggless
preheat oven to 425f
mix the flour and infant cereal together
gradually stir in oil
mix in a little ice water at a time until dough begins to form a ball and pull away from the bowl
roll out to the thickness of a cracker on a floured surface and cut into desired shapes
bake on an ungreased cookie sheet 10-12 min , or until lightly brown
careful not to burn
cool completely and store in an airtight container
baby cereal cookies
preheat oven to 375, grease a cookie sheet or spray with nonstick spray, lightly cream molasses and butter, mix in egg and vanilla, in a separate bowl , combine flour , baking soda , and cereal, add to the butter mixture, blend, add milk, drop on the cookie sheet 2 inches apart, bake 10-12 minutes
baby cereal pancakes
combine all ingredients , adding enough liquid for the batter to get to the consistency you want
spray the pan and cook one side until you see bubbles
flip , and cook the other side
baby cheese balls
combine first 5 ingredients , mix well , and shape into walnut sized balls
roll 1 / 3 balls in sesame seeds , 1 / 3 in chili powder , and 1 / 3 in dill or make them all one kind if you prefer
put in the refrigerator to chill and set !
baby cinnamon apple oatmeal
wash , peel , core , and halve the apples
cut each half into 6 pieces
place the apple , raisins , cinnamon , and water into a 4-quart pot
cook apple mixture over high heat , covered , for about 7 minutes , stirring once
add the oatmeal and cook for 1 additional minute , stirring the mixture continually
transfer everything into the blender
puree ntil smooth
pour into tw ice cube trays and allow to cool
wrap and freeze
defrost as needed and serve
baby corn with carrots
bring water to a boil, add carrots along with sweetener and salt , cover, cook for 5 to 7 minutes, add baby corn and parsley , cook an additional 5 minutes, add more water if necessary
baby dutchman
preheat the oven to 425 degrees, put 6 tbs of butter in a pan and place in the oven to melt, while butter is melting blend the remaining ingredients in a blender, once liquidy and butter is melted , pour mix into pan, cook for apx 20 minutes, if desired , sprinkle powder sugar on each serving for an extra treat
baby eggplant  olive  and herb cheese frittata
heat olive oil in a medium nonstick skillet over medium heat
add eggplant halves , cut side down , spacing evenly
cover and cook until tender , about 10 minutes
whisk eggs , olives , basil , and salt in bowl
sprinkle with pepper
coarsely crumble half of cheese into eggs and stir to blend
pour over eggplants , rearranging evenly in pan
cook uncovered over medium heat until sides set and bottom begins to brown , loosening sides with spatula , about 5 minutes
sprinkle with remaining cheese
cover , cook until set , about 7 minutes
baby elephant walk
stir all ingredients together in pyrex measuring cup , or whatever you have, fill cocktail or wine glass with ice, pour mixture over ice, this would also probably be pretty good in the blender with the ice !
baby fennel with salsa verde
for the salsa verde , whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste
meanwhile , slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender
drain , then place on a clean tea towel until dry , yet still warm
to serve , arrange fennel wedges in a bowl and drizzle with the salsa verde
serve as part of an an
baby finger food   apple turkey loaf or sticks
place ground turkey in a large mixing bowl
add the egg / yolk , carrots , applesauce , spices , bread crumbs and bran
mix well - if this mixture appears too dry , add more carrots or applesauce
if this mixture appears too wet , add more bran and / or bread crumbs
place mix into a lightly oiled loaf pan and bake at 350f for approximately 45 minutes or until an inserted knife comes out clean
you may wish to cover with foil to prevent the top from burning
when finished baking and cooled , remove loaf from pan and slice as you would for bread
break into small bits for finger feeding or mash or chop gently for younger babies
this recipe may also be made into "turkey sticks" for toddlers and older babies who are able to handle more textured / chunky finger foods
baby food   banana teething biscuits
combine ingredients and stir only until smooth
pour into a greased loaf pan
bake at 350 degrees f for about 1 hour or until firmly set
cool , remove from pan , and cut into sticks
spread sticks out on a cookie sheet and bake at 150 degrees f for 1 hour or longer until the sticks are hard and crunchy
store in a tightly covered container
baby food banana bread
mix together sugar and butter in a microwaveable dish and cook on high heat just long enough for it to soften up- maybe 30 seconds , but not to melt it completely
remove and stir to combine
mix together baby food , over-ripe bananas , lime juice , eggs , vanilla , extract , and buttermilk
mix in the butter mixture gradually , so as not to cook the eggs
it will look a little curdly from the lime juice- this is normal and will go away upon baking
combine all dry ingredients together in a large bowl , then add the wet mixture and stir with a wooden spoon just enough to combine the ingredients and moisten them- pressing out any big lumps with your spoon
pour into a greased and floured loaf pan and bake in a preheated oven at 350 f for about an hour or until a toothpick tests clean
let cool completely before serving or it will fall apart