formido/recipes-20k huggingface dataset:
beans and greens
wash lettuce well and chop leaves in half
saute onion and garlic in oil in medium size pot until slightly brown , slowly add chicken broth stirring well
add one can of beans with juice and one can without , lettuce and salt and pepper
cover and simmer 20 minutes on med-low heat
serve in bowls and top with cheese
serve with fresh bread for dipping
beans and greens of provence
heat oil in large dutch oven over medium heat
add onions and cook until soft
add garlic and cook stirring constantly , until garlic just begins to brown
add the stock , tomatoes , red pepper flakes , salt& pepper , herbs de provence , and great northern and black beans
bring to a boil and reduce heat to low and simmer 30-45 minutes
add greens and cook until tender , another 15-20 minutes
serve over brown rice and sprinkle with parmesan cheese
i like it with black beans because i don't really like kidney beans , but if you like kidney beans that is what the original recipe called for
beans and greens pasta
spray a large skillet with cooking spray
saute the onion , mushrooms , garlic , and rosemary until tender , about 5 to 8 minutes
add the spinach and the broth to the skillet , then heat to boiling
reduce heat and simmer , covered , until the spinach is wilted , about 5 to 8 minutes
stir in the beans and cook until the broth is evaporated , about 3 to 4 minutes
stir the bean mixture into the pasta
add half of the cheese , and the pine nuts / almonds
season to taste with salt
sprinkle remaining cheese on top
beans and greens soup
heat olive oil , sausage , carrot , celery , onion and garlic in a large, frying pan over medium heat, stir frequently to break up sausage meat , and cook until meat is no longer pink, add chicken broth and chickpeas, cover and cook for 10 minutes to blend flavors, remove 4 cups soup and puree in a blender or food processor until smooth, return to saucepan , stirring to blend, add spinach and cayenne, simmer 5 minutes , or until spinach is soft
beans and greens soup
over med-high heat , saut the pancetta in the oil, add the onions , garlic and red pepper flakes, cook 3-4 minutes, start wilting the greens into the pan, adding a little at a time, once all of the greens are in the pan , add the nutmeg and salt and pepper, add the chicken stock , water and beans and bring the soup to a boil, bring back down to a simmer and cook for 10 minutes, adjust seasonings and serve
beans and hamburger
brown hamburger meat and drain, mix ingredients together, cook in slow cooker on low for approximately 5 hours, enjoy !
beans and rice and corn
saute onion , green onions , and garlic in a lightly greased medium saucepan until tender , about 5 minutes
add rice and cook over medium heat until lightly browned , 2 to 3 minutes , stirring fruquently
add broth and heat to boiling , then reduce heat and simmer , until rice is tender , 20 to 25 minutes , adding beans and corn in last 5 minutes
season to taste with salt and pepper
beans and rice soup
combine vegetable broth , rice , onion , and potatoes in a medium pot, cook until rice is done, add refried , beans , water , salt and pepper , and red pepper to taste, keep on the burner until hot
beans and rice with cumin   crock pot
combine beans , onion , water , jalapenos , garlic , bay leaves , cumin , salt and pepper in slow cooker
cover
cook on high for 4-5 hours
remove and discard bay leaves
stir in instant rice
cover and cook 15 more minutes
garnish soup with cilantro , additional jalapenos and lemon wedges , if desired
beans and sausage
put beans in pot , add water to cover plus 2 inches, bring to a boil, boil 2 minutes, remove from heat, let stand 1 hour, drain and discard liquid, return beans to pot, saute bacon until crisp, add onion , saute 1 minute, add to beans, add the water , garlic , salt , marjoram , bay leaf , and pepper, cover and bake at 350 for 3 hours, stir in sausage and tomato sauce, bake an additional 20 minutes
beans and stuff
in a large bowl , combine pork and beans , corn , kidney beans , and chili, set aside, in a large skillet , fry bacon until crisp, remove from pan and drain on paper towels, when bacon is cool , crumble into small pieces, set aside, saut onion and green pepper in bacon drippings, add onion mixture and crumbled bacon to bean mixture, stir in ketchup and worcestershire, pour mixture into a sprayed 4-quart casserole dish, cover, bake at 350f , 50-60 minutes
beans and sugar snap peas with lemon   capers
you can boil , steam or microwave the beans and peas separately until they are just tender , then drain them
heat a non stick pan that has been sprayed with olive oil and cook the capers , stirring them until they are lightly browned
add the lemon juice , peas and beans and stir until vegetables are hot
stir in the dill
beans and sweet italian sausage
put the olive oil and garlic in a heavy saucepan that will hold the sausage in a single layer
place it over medium-high heat and saute the garlic cloves until lightly browned on all sides
while garlic is browning , coarsely chop the fresh sage
when the garlic has browned , discard it
add the sage to the pan and cook , stirring , for about 1 minute
add the tomatoes and beans
season with salt and pepper
add the sausage
when tomatoes begin to bubble , turn the heat down to medium-low
cover the pan and cook at a gentle simmer until the sausages feel tender when pricked with a fork , about 20 minutes
check the pan occasionally and add a little water if all the liquid evaporates before the sausages are done
beans and weiners goulash
in a skillet add the onion , peppers and weiners
saute for 5 - 10 minutes
add the tins of beans and stewed tomatoes
simmer for till warm and enjoy
- while the tomatoes are still in the can , take a knife and cut up the tomatoes to smaller pieces
drain some of the liquid but save it in case you want to add it later
the meal should be thick , not runny
- consider other ingredients
- make a few hours in advance , let cool and then reheat
the result is thicker and flavours infuse more
beans and wieners under cornbread
preheat oven to 350f
brown weiners in a skillet
cut diagonally into 1 inch pieces
mix beans , catsup , mustard , sugar , molasses and pepper sauce in a 9 inch square baking dish
stir in weiners saute green onion in oil until soft
set aside
whisk together cornmeal , sugar , flour , baking powder and salt in a bowl
stir in green onion with oil
mix egg and milk together , then stir into flour mixture until smooth
spoon over casserole
bake for 30 minutes or until golden brown
let cool 15 minutes before serving
beans bourguignon
in a small bowl , combine the margarine and flour
knead until incorporated
refrigerate until needed
in a big saucepan , heat the oil over medium heat
add in shallots , carrots , and garlic
cover and cook until softened , about 5 minutes
add in mushrooms and cook , uncovered , 5 minutes
stir in the thyme , bay leaf , tomatoes , broth , and 1 / 2 cup of the wine
bring to a boil , then decrease heat to low , cover , and simmer until vegetables are cooked , about 30 minutes
add in the remaining wine , beans , and salt and pepper to taste
return to a boil , then decrease heat to low and simmer , uncovered , for about 10 minutes
while the stew is simmering , pinch off pieces of the beurre manie and add it to the stew , stirring after each addition to thicken
remove and discard the bay leaf before serving
serve immediately
beans bourguignonne
in a 3 quart soup pot , saute the onion in one tb
of butter
add carrot and potato , stir in the water , tomato paste , thyme , and bay leaves
bring to a boil , reduce heat , and simmer until veretables are cooked , about 20 minutes
add more water if necessary to keep vegetables covered
toward the end of the cooking time , add wine , beans , garlic , and salt
return to a boil , lower the heat , and simmer , uncovered , 10 minutes more
remove and discard the bay leaves
meanwhile , saute the mushrooms over low heat in the remaining butter
combine with the beans and serve
beans galore
if using dried beans , follow the instructions for cooking
i like to leave them slightly undercooked so that there's some bite
chop the chorizo sausage into small chunks
mix the cooked beans , sweet corn , tomato sauce , cajun spices and chorizo , and cook in a pan for 5 minutes to heat it thoroughly and mix in the spices
remove from the flame and add the amaretto , and mix together
you can serve in tortilla pancakes , as a side dish , as a dip or in sandwiches
keeps well in fridge and can be frozen
you can try other bean varieties - i used black beans , black-eye beans , kidney beans as well as lentils
beans in coconut sauce  maharagwe ya nasi
drain the beans, put the beans and water into a stockpot, simmer over medium heat for 1 to 1 1 / 2 hours , or until the beans are tender, drain and return the beans to the stockpot, heat the olive oil in a saute pan over medium heat, sweat the onions , tomatoes and garlic until tender, add the onion mixture to the beans, add the coconut milk and bring to a simmer over low heat, cook for 5 minutes, season with salt and pepper , to taste, serve warm !
beans n  ham hocks
in crockpot add cleaned beans , onions , garlic and ham hock
cover with water or chicken stock and cook on medium for 6 hours
at about the half way point the meat should come off the ham hock , if not let it cook a little longer until you can
remove the ham hock from beans and let cool
remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot
when beans are done add salt and pepper to taste and skim as much fat off the beans as possible
beans on a bun
chop onion add to dutch oven or very large skillet to brown with ground beef
add seasonings
salt , pepper , garlic , oregano while cooking , again this part is subjective , sometimes i even add worcestershire sauce to the meat
once the meat is suitably browned add can of baked beans and warm through
add the velveeta cubes and stir occasionally until the cheese has melted
serve on warm buns
you can also add the mixture to a crock pot and keep it warm on low for late comers , pot luck , etc
beans on toast
empty the baked beans into a small saucepan
prepare a pan to either poach or fry the eggs
start toasting the bread
how many slices is , of course , up to you and your appetite at the time , but at least 2 slices each are needed for the beans , plus any additional slices for the jam later
while the toast is toasting , don't forget to make a large pot of tea
it is an absolute fact that you cannot eat beans on toast without lots of tea
once the toast is on , gently warm the beans , and start to cook the eggs
as the toast is done , place it on pre-warmed plates , and apply lots of butter to taste
divide the beans between the two plates , spreading them over the 2 slices of toast
place the cooked eggs on top of the beans , sprinkle a little pepper , , and enjoy
beans with ginger and coconut milk
cut beans into 5 cm length
heat the oil in a wok , add lemon grass , ginger and chilli and cook until oil begins to bubble
stir in the coconut milk and beans , bring to boil then simmer uncovered for about 3 minutes or until the beans are just tender
serve the mixture over cabbage
beans with lemon and garlic crumbs
trim the beans and slice into short , thick pieces
drop into boiling water and boil until tender
melt the butter in a shallow pan over a moderate heat and add the garlic , sage , parsley and lemon and stir for a minute or so , without letting them colour
add the crumbs to the seasoned butter and continue cooking until the crumbs have soaked up the butter and are starting to turn pale gold
you may need a bit more butter
drain the beans and put them into a warm serving dish
scatter over the garlic and herb crumbs
beans with pork and tomato sauce
cover beans with cold water and let stand 12-18 hours in a cool place
drain and cover with boiling water
boil for 3 minutes
remove from heat and let stand for 10 minutes
drain
combine tomato juice , sugar , salt , onion and spices
heat to boiling
pack 1 cup of beans into hot jar and put in a piece of salt pork and then fill jar about 3 / 4 full with beans
pour hot tomato sauce to within 1 inch from top of jar
adjust caps
process pints 1 hour and 5 minutes , quarts 1 hour and 15 minutes at 10 pounds pressure
beans with small shell pasta
cook pasta according to package directions , omitting salt and oil, drain and set aside, meanwhile , in a medium saucepan , heat olive oil over medium heat, add bell pepper and garlic, cook , stirring occasionally , until vegetables are soft , 3 to 5 minutes, add tomatoes and hot pepper flakes, bring to a boil over high heat, reduce heat and simmer , uncovered , 10 minutes, stir in beans , basil , and parsley, cook until beans are heated through , about 2 minutes , stirring occasionally, stir in cooked pasta and heat through, spoon into serving bowls and top each with asiago cheese
beans with spinach  lubya b  selk
wash spinach thoroughly , drain
saute in hot oil
let cool , grind it in the processor
add the following ingredients: cilantro , washed , drained and chopped
green onions , cleaned and chopped
garlic , peeled
turmeric
black pepper
salt
meat
beans , washed and drained
water to cover all ingredients
bring to a boil and let simmer about two hours depending on the size of the beans
beans  beans  and more beans
combine all ingredients in a large pot and bring to a boil over high heat, reduce heat to medium and cook , stirring occasionally , for about 10 minutes
beans  beans  beans  beans  beans  beans  onions and beans
fry the onion in the oil with the garlic , spices and seasoning, stir in the beans and mix thoroughly, reheat and serve
beans  black eyed peas  and cashew salad
drain and rinse the beans and black eyed peas
in a large bowl , combine beans , peas , diced celery , diced bell pepper , cashews , and onions
in a smaller bowl , mix the ketchup , garlic , vinegar , pepper , and oil
pour liquid over the dry ingredients and toss to coat everything
let rest in the refrigerator for at least an hour , more is better
beans  bow ties  spinach   cheese
in large skillet , heat oil
add garlic and tomatoes
cook & stir until tomatoes are slightly soft , about 2 minutes
add beans , broth & spinach & cook until spinach just wilts , stirring constantly
season with salt and pepper
meanwhile , cook pasta according to package directions
drain pasta and add to skillet
add in cheeses , toss lightly & serve immediately
beans  greens and sausage  crock pot
tear the greens into large pieces , wash under running water to clean well , drain
preheat a heavy skillet with olive oil , add onion and garlic
cook stirring frequently until onions begin to lightly brown , add minced jalapeno peppers
place the cooked onions in the bottom of the crock-pot , add the drained greens , crushed red pepper and water
in the same skillet used for the onion , lightly brown the sliced sausage and place on top of the greens
cook on low for 3 hours
stir in drained beans and continue to cook for addition 1 to 2 hours or until greens are tender
in 2-quart saucepan , combine the polenta and cold water with wire whisk
stir in boiling water and salt
cook over medium-high heat , stirring constantly , until mixture thickens and boils
reduce heat
cover
simmer 10 minutes , stirring occasionally
divide the polenta between serving bowls , spoon the cooked greens and sausage over and drizzle with balsamic vinegar if desired
beans  tomatoes  and spinach
in non-stick skillet , over medium heat , saute garlic and onion until tender
add spinach and water to skillet , reduce heat to medium-low , cover , and cook just until spinach is wilted
add beans and tomatoes , cover , and simmer 15-20 minutes
allow to cool , and enjoy !
beanshoot  avocado   baby spinach salad
place the fish sauce , rice vinegar , water , palm sugar , chilli , ginger and garlic in a bowl and whisk up
taste for seasoning
in another bowl , mix together the baby spinach leaves , beanshoots , onion , capsicum , cucumber and avocado with dressing to taste
beany burritos
in a skillet , heat oil over medium heat, stir / saute onion until translucent, add in leftover chopped beef , taco seasoning , and beans, stir until heated through, warm tortillas and fill with bean / beef mixture, top with garnishes as you like, roll up burrito-style and eat, serving suggestions--a big spinach salad and a bowl of baby carrots
beany melts
preheat oven to 200
c
combine beans , vegetables & sweet chilli sauce in a bowl
arrange muffin halves on a baking tray & spoon bean mixture evenly on top of muffins
sprinkle each muffin with some cheese and a little black pepper
bake for approx 15 mins or until heated through & cheese is golden
alternatively you could do this under the griller just toast your muffins or foccaccias first , top with ingredients & grill on low
beany zucchini
hollow out zucchini with sharp knife , leaving 1 / 4-inch shells
reserve shells
chop the zucchini that was removed
saut chopped zucchini , bell pepper , onion , and garlic in oil in large skillet until crisp-tender , about 8 minutes
add tomato and basil and saut until tomato is wilted and mixture is fairly dry , about 5 minutes
add beans to side of skillet
coarsely mash about half the beans
mix beans and 2 tablespoons cheese into zucchini mixture
spoon mixture into reserved zucchini shells
sprinkle with remaining 2 tablespoons cheese
grill , covered , over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife , 10 to 15 minutes
bear claw french toast
for the butter , mix butter , almond extract , brown sugar , cinnamon , and almonds together
mix milk , almond and vanilla extracts , and eggs together
on a hot skillet put 1 tablespoon butter
then a tablespoon almonds
top with dipped bread and tap bread down so it makes contact with pan
repeat
serve with a tablespoon of prepared butter on side
bear claws
preheat oven to 375
in a small bowl , combine apple pie filling and 1 teaspoon cinnamon and set aside
on a floured surface , roll out each biscuit to a 6" long oval
spoon apple mixture into the center of each and fold the dough over top to bottom and pinch the edges to seal
at even intervals , cut three 1" long slits toward the center of each biscuit from the rounded edge
arch the tops of the biscuits just enough to open the slits
in small bowl , combine granulated sugar and the remaining 1 / 2 teaspoon of cinnamon
sprinkle evenly over biscuits
place on lightly greased baking sheets and bake for 10 to 12 minutes or until golden brown
combine powdered sugar and milk and drizzle over the bear claws
can be served warm or cooled completely
bear claws  pittsburgh style
for the dough: scald milk
stir in sugar , salt , and butter
cool to lukewarm
measure warm water into large bowl and sprinkle on the yeast
stir until dissolved
stir in lukewarm milk mixture , eggs and half of the flour -- beat until smooth
stir in remaining flour to make a stiff dough
turn out on a floured board and knead 8 minutes or place in an electric mixer with a dough hook until smooth and elastic
place in a greased bowl , turning to grease top of dough
cover and let rise until doubled in bulk
punch down and shape as desired
divide dough in half
roll out half of dough on floured board into a 9-by-18-inch rectangle
brush with 1 tablespoon of the melted butter
combine dates , raisins and lemon rind with 1 / 2 cup of the nuts and 3 tablespoons of the sugar
sprinkle half of this filling over the dough
fold outside third of dough over center
fold again to make a 3-layer strip 18 inches long
pinch ends to seal
cut and divide into 9 2-inch sections
make four 1 / 4-inch cuts in one side of each section
place on greased baking sheets and shape into bear claws by separating the four cut sections
repeat with remaining dough and filling
combine egg yolk and water
brush rolls and sprinkle with 1 / 4 cup nuts and remaining sugar
let rise , uncovered , until doubled in bulk , about one hour
bake at 400 degrees for 10 to 15 minutes or until golden
bear knees sauce
combine the vinegar , vermouth or wine , shallots and tarragon in 2-cup glass measure
microwave , uncovered , at high for 1 to 2 minutes or until boiling
set aside to cool to lukewarm
strain the mixture into a small bowl
whisk in the egg yolks
in a 2-cup glass measure or similar microwaveable bowl , melt the butter at medium for about 40 to 60 seconds
do not boil
whisk the egg yolk mixture into the butter
microwave , uncovered , at medium for 30 to 90 seconds
whisk every 15 seconds
cook only until mixture starts to thicken
season to taste with salt and pepper
bear paw cookies
cream butter and sugar until light and fluffy
blend in chocolate syrup
add eggs one at a time , beating well after each
blend in vanilla
combine flour , powder and salt
add dry ingredients alternately with milk to chocolate mixture , beating well
cover and chill one hour
drop batter by heaping teaspoonsful onto a greased baking sheet
press 4 peanut halves or cashews into each cookie , to resemble a bear's paw
bake at 375 for 10 to 12 minutes or until center springs back when lightly touched
cool on baking sheet for 2 minutes and transfer to wire rack to cool completely
bear paws
mix together all dry ingredients together except vanilla and sugar, cut in butter, work into dough, break off small pieces and put in bear paw mold, bake in preheated 350 oven for 20 minutes, roll in vanilla sugar while still hot
bear roast
preheat oven to 500f
cut deep slits in top of roast and insert garlic slices
salt and pepper the meat well
lay a few fat slices under the roast , put it in preheated oven , and roast 20 minutes or so until the fat browns
turn the heat down to 300-325f
and roast about 2 1 / 2 hours
when done , remove roast and the fat cracklings to a hot pan or platter
gravy:
retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery
stir in the flour and herbs
stir on a low flame until thickens , stir in the herbs
add worcestershire sauce
bear squares
lightly grease or butter a 9x13 pan
in a bowl combine cereal , raisins and 1 cup of marshmallows
in a medium saucepan , combine peanut butter , 3 tablespoons of butter and remaining 3 cups marshmallows and stir over low heat just until melted and smooth
immediately pour the peanut butter mixture over the cereal mixture in a bowl , and stir until well blended
scrape the mixture into the prepared 9x13 pan and press into an even layer
while still warm , place the bear-shaped cookies waist deep , into cereal mixture spacing them about 1 1 / 2 inches apart
let cool completely before cutting into bars and serving
make sure each bar has a bear on it
bear with rice
cut bear steak into thin strips about finger width, in a cast iron skillet brown bear meat in oil , using high heat, add onions, saute until tender, blend soup , sherry , liquid from mushrooms , and minced garlic, pour over steak meat, add mushrooms, reduce heat, cover and simmer approx 1 hour or until steak is tender, serve over a nice plate of hot rice with a few splashes of soy sauce
bear s char siu pork
mix all ingredients but the pork in a bowl to create the marinade
place the roasts in a zip-lock bag and pour in the marinade
marinate the meat overnight
preheat oven to 300f
place pork roasts onto a rack over a sheet pan
reserve the left-over marinade
don't forget to line the pan with aluminum foil or you'll be very sorry when clean-up time comes
roast 1 hour
while pork is roasting , place the reserved marinade in a saucepan and boil vigorously for 5 to 10 minutes until thickened
set aside
after the 1 hour roasting time , baste the pork with the thickened glaze
place back into the oven for 10 to 15 minutes to set the glaze
let rest 10 minutes
slice the pork thinly and serve over noodles
bear s picnic veggie dip
in a bowl , combine mayonnaise , sour cream and soup mix, stir in spinach and water chestnuts, cover and refrigerate for at least 2 hours, serve with vegetables