formido/recipes-20k huggingface dataset:
bab leves  hungarian bean soup
quick soak method - boil beans for 5 minutes in enough water to cover them completely , then cover pan and let soak for 1 hour
drain and rinse the beans and put them in a large pot
add the salt , pepper , carrot , leek , garlic , and meat
add stock plus enough water to cover 2" above the beans and meat
bring to a simmer
simmer , partially covered , until the beans are tender , adding water as needed to keep the beans covered
then remove meat to a separate plate
in a heavy saucepan , melt fat or warm oil and saut onions until they wilt
mix in the paprika and then the flour
gently fry , stirring constantly until flour turns golden beige
add the parsley
thin roux with 1 / 2 cup to a cup of the broth from the soup
mix well , then slowly pour back into the soup
let simmer for 10 minutes
remove from heat and let cool
blend some soup into the sour cream to keep it from curdling when you add it , then add it to the soup
mix in the vinegar and taste soup for seasonings
cut the meat into bite sized pieces and return them to the soup
reheat soup before serving
bab s orzo   rice salad with dijon vinaigrette
make the vinaigrette first by whisking the mustard and vinegar together
slowly add oil in a steady stream , whisking constantly until all the oil is added and dressing is creamy and emulisified
add the salt and pepper
season with additional salt& pepper if desired
toss the orzo , rice , red bell pepper , red onion , toasted pine nuts , basil , craisins or currants with the dijon vinaigrette and chill for a couple hours before serving
baba  marion  s perogy dough
combine everything except flour, gradually add this mixture to the flour until well mixed, divide into 3 batches, knead each until well worked, wrap each batch in plastic& let rest for 1hr, ready to roll& fill
baba au rhum
dissolve yeast in the milk in a large bowl
stir in 1 / 2 cup flour
cover and set aside in a warm place to rise for 30 minutes
meanwhile , beat 7 tablespoons of the butter in an electric mixer or in a food processor
beat in 2 tablespoons sugar and 2 tablespoons flour
beat in the eggs , one at a time
beat the remaining flour into the risen yeast mixture , then beat in the butter-egg mixture to make a thick , cake-like batter
grease an 8-inch bundt pan with the remaining tablespoon of butter , taking care to leave no part of the pan ungreased , and spoon the batter into the mold
it should fill it halfway
cover with a cloth and set aside to rise until the dough reaches the top of the mold
heat the oven to 350 degrees
bake the baba for about 40 min
until nicely browned on top
while the baba is baking , combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups
remove from heat and stir in rum
remove baked baba from oven and spoon rum syrup over it , saturating completely
cool 45 minutes
unmold
decorate with candied fruits and whipped cream
baba au rhum  rum baba  by ina garten  barefoot contessa
make the rum syrup:
place the sugar , lemon juice and 1 1 / 2 cups water in a small saucepan and cook over high heat until the sugar dissolves
pour into a 4-cup heatproof measuring cup and allow to cool
add the rum and vanilla and set aside
make the whipped cream:
whip the cream in the bowl of an electric mixer fitted with the whisk attachment
when it starts to thicken , add the sugar and vanilla and continue to whip until the cream forms stiff peaks
don't overheat , or you'll end up with butter !
make the baba:
combine the currants , lemon zest and rum in a small bowl and set aside
melt 1 tablespoon of the butter and brush a 5-cup tube pan or kugelhopf mold with the melted butter
be sure to coat every crevice of the pan
heat the milk to 115f and then pour it into the bowl of an electric mixer fitted with the paddle attachment
stir in the yeast and sugar and allow to sit for 5 minutes
with the mixer on low speed , first add the eggs , then the flour , salt , and remaining 4 tablespoons of butter
raise the speed to medium-high and beat for 5 minutes
scrape down the bowl and beater to form the dough into a ball
it will be very soft
cover the bowl with a damp towel and allow it to rise until doubled in size , about 1 hour
drain the currants and zest , fold them into the dough with a spatula , and spoon into the prepared pan
smooth the top , cover the pan with a damp towel , and allow to rise until the dough reaches the top of the pan , 50 minutes to 1 hour
meanwhile , preheat the oven to 375f and make the rum syrup
bake the cake for about 50 minutes , or until a toothpick comes out clean
allow to cool for 10 minutes , then tap it out of the cake pan onto a baking rack set over a sheet pan
pour all of the rum syrup very slowly onto the warm cake , allowing it all to soak in thoroughly
amazingly , the liquid will be absorbed into the cake , so be sure to use all of the syrup
heat the preserves with 1 tablespoon of water until runny , press it through a sieve , and brush it on the cake
serve with whipped cream piped into the middle of the cake plus an extra bowl on the side
baba gannoujh    middle eastern eggplant spread
preheat oven to 400f and prepare a baking dish that will accommodate the eggplant with cooking spray
halve each eggplant lengthwise , sprinkle with salt , and place cut side down in the baking dish
spray skin with cooking spray , then roast until tender when pierced , about 20-25 minutes
place all ingredients in the bowl of your food processor fitted with the steel blade , and blend until smooth
baba ganouj   baba ghanoush
preheat oven to 400f
pierce the eggplants several times with fork
place on lightly oiled baking sheet and bake 40--45 minutes until completely soft
cool
scoop out the insides and puree in food processor
add all remaining ingredients except olive oil and scallions
cool
top with olive oil and scallions before serving
serve with pita bread , greek olives and tomatoes
baba ganouj   eggplant dip with sesame oil
broil eggplants with skin on , turning frequently , until skin is lightly charred and eggplants are fairly soft
alternately , slice eggplants in half lengthwise and place on an oiled cookie sheet
broil in oven or bake at 450of until fairly soft
allow to cool enough to be handled
remove most of skin , and mash eggplant
if you don't mind a little grayness in the color , allow a little charred skin in with the pulp
it will add a pleasant smoky flavor
fit food processor with steel blade
with machine running , drop in garlic cloves
add tahini , lemon juice , and water
blend until thoroughly combined
add eggplant , and pulse until coarsely pureed
add salt and red and black pepper to taste
refrigerate for 1-2 hours for flavor to develop
adjust seasonings , including tahini if desired
garnish with parsley , pine nuts , and pomegranate seeds as desired
serve with pita bread or veggies
baba ganoujh  eggplant salad with tehina
preheat oven to 470f prick skin of eggplant with fork in 3-4 places place eggplant on foil in oven for 30-40 minutes , turning eggplant frequently
the eggplant is finished cooking when it's skin is charred and wrinkled
remove eggplant from oven and allow to cool
scoop out eggplant flesh , discarding skin and juice
place garlic in food processor and mince add remaining ingredients , process till smooth add additional prepared tehina if creamier consistency is desired place in bowl and garnish with finely chopped parsley
baba ganous  turkish eggplant salad
wash the eggplants and cook them over a charcoal fire or place them in the oven , until they become soft
let them cool and then carefully remove all the skin , or else the eggplants will have a bitter taste
remove all seeds from the eggplants , dice them as finely as you can and toss them with the tahini , lemon juice , crushed garlic , salt and cumin
mash and combine all ingredients together using a fork
drizzle some olive oil and sprinkle with black pepper before serving
baba ganoush
put the barbeque on high and place the three eggplants on the grill
make sure the heat is evenly distributed , so the eggplants can be cooked at the same pace
cook for 30 minutes
once cooked , scoop out the meat of the eggplant
let cool completely
once cooled , place it in the food processor and pulse three times
if you have a small food processor like i do
split it in half
after pulsing , put it in a small bowl add mayonaise and mix thoroughly
add the garlic powder and mix again
this refrigerates very well , and lasts for a good few days
baba ganoush   the best in the world
prepare a medium-hot fire in a charcoal grill
preheat an oven to 375f
prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire
grill , turning frequently , until the skin blackens and blisters and the flesh just begins to feel soft , 10 to 15 minutes
transfer the eggplant to a baking sheet and bake until very soft , 15 to 20 minutes
remove from the oven , let cool slightly , and peel off and discard the skin
place the eggplant flesh in a bowl
using a fork , mash the eggplant to a paste
add the 1 / 4 cup tahini , the garlic , the 1 / 4 cup lemon juice and the cumin and mix well
season with salt , then taste and add more tahini and / or lemon juice , if needed
transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well
drizzle the olive oil over the top and sprinkle with the parsley
place the olives around the sides
serve at room temperature
baba ganoush or caviar daubergines
preheat oven to 400 degrees f
prick eggplant all over with a fork and bake whole until tender
remove from oven , halve and scoop out the flesh
blend in a food processor with the lemon juice until smooth
mash the salt and garlic together and combine with the eggplant , along with the tahini
cool and stir in the parsley and pine nuts
before serving , drizzle with the olive oil
serve as a dip with tortilla chips or triangles of flat bread
baba ganouy  baba ghanoush  baba gannoujh
first off , buy only shiny eggplants-dull ones are old
cut off the stem ends of eggplants and prick them like you would a spud for baking
place on the middle rack in oven and bake at 250 degrees for about 1 hour
they should look quite pooped out
using mitts remove and cool to touch
cut open and scoop out-toss the peel
place in a food processor with all the ingredients except oil
whirl away-until smooth
taste and adjust-remember the pepper and garlic will get stronger
place in a serving dish and cover with oil if not serving right away
chill
baba gha hummus
preheat oven to 375f, pierce eggplant with a fork, place eggplant on a jelly roll pan, bake for 30 minutes or until tender, cool and peel, discard skin, combine eggplant and remaining ingredients in a food processor, process until smooth
baba ghannouj    baba ghanoush   baba gannoujh
steam eggplant until tender , about 8 minutes, place cooked eggplant in food processor, add tahini , lemon juice , and garlic, puree, stir in remaining ingredients, spoon into serving bowl, garnish with parsley sprig, serve warm or chill, hints: - smaller eggplants have thinner peels and a sweeter flavor, select
baba ghannouj  smoked eggplant   aubergine  puree
char grill eggplants over a direct flame or roast in the oven until skin has blackened
set aside in a bowl covered with plastic wrap until cool enough to handle , then peel carefully
to remove the bitter flavoured juices from the eggplants , squeeze the flesh / pulp until most of the juices have been drained
in a food processor , blend warm eggplant , with cumin , garlic , salt , tahini and lemon juice until it is a smooth paste
then while still blending the eggplant mixture slowly drizzle in olive oil
season to taste and serve with your favourite bread
baba ghannouj soup
heat the eggplant in a 350 degree oven for 15 to 20 minutes
cool , then holding it by the stem , carefully peel the skin away and remove the stem
puree with the tahini , garlic , and salt
stir into the heated stock , then bring to a simmer
partially cover , then simmer for 30 minutes
remove from heat and press through a sieve , discarding solids
when ready to serve , heat the soup , then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands
simmer for another minute , then ladle into bowls and top with handfuls of fresh chopped parsley
baba ghannouji hummus
preheat oven at 350 degrees f
slice , then roast eggplant in oven with olive oil drizzled over it on a jelly roll pan lined with parchment paper for 45 minutes
in a blender combine sesame tahini , lemon juice , garlic , salt , black pepper , onion powder , coriander , parsley , cumin
peel roasted eggplant slices and add them to the blender
blend until smooth and serve with pita
enjoy !
baba ghannoush  arabic dip
cut 1 inch slits in eggplant to prevent from splattering while baking
bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes
split eggplant open and scoop out the inside pulp together with the juice
place pulp in a food processor and add all the above ingredients except olive oil and parsley
blend for about 20 seconds or until you make a smooth and creamy dip
you can add or salt or lemon juice if desired
place baba ghannoush in a salad bowl and pour olive oil to cover the top
you can garnish with parshley and tomato slices if desired
baba ghannoush is best served cold
baba ghanouj  roast eggplant puree
split the eggplant lengthwise
brush them with 1 t of the olive oil
place the eggplant cut-side down on a sheetpan and roast at 450f for 20-30 minutes or until the eggplant is very soft
allow the eggplant to cool to room temperature
when they are at room temperature scoop out the flesh of the eggplant with a spoon and discard the skins
place the flesh of the eggplant in a colander to drain for about 20 minutes
place the drained eggplant in a food processor along with the lemon juice , tahini , garlic , salt , cayenne pepper , ground cumin and the remaining tablespoon of olive oil
puree until the mixture is smooth and thick
refrigerate at least 1 hour before serving
baba ghanoush
start by heating your oven to 425 degrees
once the oven is up to temperature , place both eggplants on a baking sheet
roast for 30-40 minutes , or until very soft
the skin may actually look a little burned , but this is perfectly normal
allow the eggplant to cool for about 30 minutes before handling
once cool , remove the skin from the eggplant and discard
you will use the gooey insides as a base for your dip
trust me , this will get a little bit slippery and messy , but it's all going to be good eats in the end
place the eggplant into a food processor along with all of the other ingredients
process until very smooth stopping every 10 seconds or so to scrape down the sides of the food processor
season well with a good amount of salt and black pepper , and serve with chips
i chose to use little mini pretzel chips , and they tasted great
baba ganoush is traditionally served with pita chips , but hey no one says you have to be authentic every time
enjoy !
baba ghanoush  eggplant dip
pierce the eggplants in several places with a toothpick
wrap the whole eggplant in aluminum foil , and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam
place the eggplant in a basin of cold water
peel while it's still hot and allow it to drain in a colander until cool
squeeze pulp to remove any bitter juices
mash the eggplant to a puree
in a food processor , mix the tahini with the garlic , onion , tomato , and lemon juice until the mixture thickens and reduces in size
thin with water
with the machine running , add the eggplant and the salt , pepper , and olive oil
spread out in a shallow dish , and garnish with pepper , parsley , and tomatoes
baba ghanoush   baba gannoujh
wash both eggplants , and pierce them with a knife
place eggplants on a cookie sheet , put them in a 500f preheated oven for 15 to 20 minutes
after eggplants are baked and cooled , peel the skin off
put eggplant in a mixing bowl
stir in the lemon juice , salt , olive oil , and plain yogurt
mix ingredients until smooth
stir in tahini according to taste
when all ingredients are added , transfer the dip to a serving bowl
stir in teriyaki sauce and garlic
refrigerate until you are ready to serve
makes 5 to 8 servings
baba ghanoush   rachael ray
preheat the oven to 400f prick the eggplants all over with a fork and place on a baking sheet
bake , flipping once , until skin shrivels and flesh softens , about 35 minutes
let cool , about a half-hour or so
remove and discard the stems and skin
cut eggplant into large chunks and drain any excess liquid
using a food processor , puree the eggplant , parsley , lemon juice , tahini , garlic , and 2 tablespoons olive oil
season with salt and pepper and add more lemon juice to taste
transfer the baba ghanoush to a bowl , drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping
prep time does not include time to cool eggplants
baba ghanouzh  arabian style roasted eggplants
mix the peeled roasted brinjal , chopped parsley , garlic & salt, add lemon juice , tahina / sesame paste , olive oil & mix, baba ghanouzh is ready
baba s 1 2 hour pudding
in a casserole dish add , sugar , flour , baking powder , and soda mix with a fork to blend then add milk
stir until everything is incorporated
in a seperate bowl mix water , sugar , and nutmeg
using a large spoon pour the water mixture over the spoon and onto the dough mixture gently so as not to disurb the dough
place in oven and bake for 1 / 2 hour
cake will bake and rise above the sauce mixture
baba s half hour pudding
mix the first 5 ingredients together well and pour into a greased casserole dish
in a bowl put the next 4 ingredients , mix well
pour into casserole dish on top of first ingredients , bake at 350 for half an hour
baba s perogies
mix flour and salt , and add water to make dough that doesn't stick to fingers, knead well and cover with damp cloth for 10 minutes, roll out to 1 / 8" thick, cut in squares or circles and fill with mashed potatoes and cheese, pinch closed and boil until they rise to the top, strain and serve with fried onions , sour cream , mushroom gravy , etc
baba s potato salad 3 ingredients
boil potatoes in skin , allow to cool , then peel and chop into big chunks, shell eggs and chop into big chunks, put all together in a big bowl and add mayo , salt and pepper, mix lightly and put in the refrig for 1 / 2 day or so
baba s three bean salad
drain kidney beans, rinse with cold water and drain again, combine all beans in a bowl with onion and olives, add sugar , vinegar and oil, mix lightly, chill at least 24 hours, use slotted spoon to serve
baba ganouj   baba ghanoush   baba gannoujh
wash the eggplants , and pierce the skin with a fork
heat in a 400-degree oven for approximately 45 minutes , or until the skin blisters , and the eggplant collapses
wait for the eggplant to cool , then separate the pulp from the skin
squeeze the pulp to remove the juice , and mash to break up any large pieces
finely mince the garlic , and cook in a pan with a little oil until lightly browned
mash the garlic , and stir into the eggplant
mix in the lemon juice , salt and tahini , adjust amounts to taste
drizzle with olive oil and minced parsley
refrigerate if desired , and serve with flatbread , chips , or by itself
babaganoush
preheat oven to 450 degrees f
cut eggplant in half , prick eggplant with a fork and place on a cookie sheet lined with foil
bake the eggplant until it is soft inside , about 30 minutes
let the eggplant cool
drain off the liquid , and scoop the pulp into a food processor
process the eggplant until smooth and transfer to a medium bowl
press garlic and add the garlic , tahini , mayonaise , parsley and lemon juice
blend
season with more salt , to taste
garnish with additional parsley
babaloo corn cakes
in a medium sized bowl assemble the dry spice mix ingredients and mix well
add the corn flour , corn meal , baking powder , and the baking soda
mix well and set this flour mixture aside
in a large bowl , whisk together the buttermilk and melted butter
add in the beaten egg and whisk well
gradually whisk the flour mixture into eggy mixture
whisk this until it is completely blended
add the honey , shrimp , corn kernels , scallions , garlic , and fresh cilantro
mix well
you now have your corn cake batter !
to fry the corn cakes :
wipe down the interior of a non-stick pan with 1 tablespoon of peanut oil
heat the pan over medium heat for 1 to 2 minutes
ladle the batter into the pan to form corn cakes
do not overcrowd the pan
fry off the corn cakes 2 to 3 minutes per side until they are golden brown
repeat this process until all of the batter is fried off
while frying off the rest of the corn cakes , keep the completed ones warm in your preheated oven
to serve--garnish each portion with a dollop of sour cream
babaloo s bbq sauce
heat oil in a large saucepan over medium high heat until hot, add the chopped onion and garlic , and cook , stirring , about 1 minute, add all remaining ingredients and 2 1 / 2 cups of water, bring to a boil , stirring to dissolve the sugar, simmer , stirring occanionally , for 20 minutes, remove the bay leaf and let cool, the sauce will keep in a covered container in the fridge for 2 months, enjoy !
babas authentic polish haluski recipe with potato dumplings
prepare potato dumplings:
in a large bowl , add mashed potatoes , eggs and blend thoroughly
add enough flour with a little salt to knead into a soft pliable dough that will not stick
make into rolls and slice in about 1 inch pieces
drop dumpling slices into boiling water and boil about 12 minutes
to test for doneness , break one open with fork after you take out of boiling water
drain in small hole colander
saute cabbage and onions:
while boiling the dumplings , sautee butter , cabbage and onions until golden brown
add drained dumplings to fry pan and fry a little longer
mix it all well while frying but don't overdo so dumplings stay together
babbino huey
preheat oven to 350f, in a large bowl , combine 1 cup flour and 3 tablespoons sugar, cut in 1 / 3 cup butter until it becomes fine crumbs, pat evenly into bottom of an ungreased 9 x 9 pan, for the filling , cream sugar and butter together, add corn syrup and egg until just combined, stir in 1 cup flour with the evaporated milk alternately, do not mix more that just necessary to mix ingredients together, pour mixture over crust, bake for 35 minutes or until the cake is almost firm when you gently shake it, cool in pan on wire rack, dust cake with sifted confectioners sugar before serving
babbling brooks chicken and dumplings
cook hen whole or disjointed in 1 1 / 2 quarts of water seasoned with salt
cook for about 3 hours
when tender , lift out of the broth and cool
pick meat from bones and cut in small pieces
thicken broth with 7 tablespoons flour and 3 / 4 cup water
mix smooth with an egg beater
season to taste with salt and pepper
add a few drops of yellow food coloring
strain over chicken
reserve 4 cups of gravy in a flat stew pan for the dumplings
bring to boil when ready to cook dumplings
to make the dumplings , sift dry ingredients into the blended egg , milk and oil and stir briskly until blended
drop dumpling batter by teaspoonfuls into the boiling gravy
cover and cook gently for 8-10 minutes or until done
babci s babka
dissolve yeast in warm cream
combine with half the sugar and half the flour and let double in size
add all remaining ingrdients except the raisins and knead until smooth
it will be sticky
add more flour as necessary to keep it from sticking to the counter
add the raisins while continuing to knead
grease a tube or bundt pan and dust with flour
place dough in pan , cover with plastic wrap and a clean cloth and leave in a very warm draft-free place until double once again
spread the top with cheese topping
bake at 350 for about 40 minutes or until golden brown
babe ruth bars
combine sugars and syrup and heat to boiling just long enough to dissolve sugars, stir in peanut butter and corn flakes, spread in ungreased jelly roll pan
babe s spicy mayo shrimp
combine all ingredients in large saucepan
heat though until nice and very warm
add shrimp and heat through , being careful not to overcook the shrimp like we did