formido/recipes-20k huggingface dataset:
bacon wrapped seasoned pork chops with bar b q d onions
combine the garlic powder , seasoned salt , basil , oregano , and black pepper
rub the seasoning all over the pork chops
wrap a strip of bacon around the edges of each pork chop and secure with toothpicks
brush maple syrup on bacon and coat each chop well with the olive oil
grill the pork chops and onions over medium heat for 10 minutes , turning once
transfer the onions to a large piece of heavy duty foil and top with barbecue sauce , seal edges of foil - leaving room for air to circulate
cook the chops and onions for another 10 minutes
to serve , top the pork with cooked onions and add your favorie side dishes
bacon wrapped shrimp
preheat your oven to 350 degrees
if your shrimp are not deveined when you buy them , use kitchen shears to cut down the back of the shrimp and remove the shell
you can leave the tail on or off , your preference
with a pairing knife , slice into the shrimp along the backside and remove the vein if you see one
also do not forget to remove the second vein along the bottom of the shrimp ! you won't have to make a very deep cut there , just a slight score and you can scrape that smaller vein out
then rinse the shrimp under cold running water and pat dry with a paper towel
lay a slice of bacon out on your cutting board and start wrapping the tail end of the shrimp at the small end of the bacon
as you tightly wrap , overlap each layer of the bacon until you get to the end
if you get to the end of the shrimp when you're halfway through the bacon , you're wrapping it too wide , try again
i like to sprinkle a tiny bit of kosher salt on each side , but that is my preference
heat a heavy bottomed skillet over medium-high heat
if you use a cast iron skillet , you won't need any oil as the shrimp will not stick , otherwise add just enough to coat the bottom
sear the shrimp on each side for maybe 30 seconds and then finish them in the oven for about 6-8 minutes
eat them with a knife and fork and enjoy !
bacon wrapped shrimp with chunky tomatillo salsa and tomato vina
tomatillo salsa:
for the tomatillo salsa , toss the tomatillos , avocados , jalapenos , cilantro and onion together in a large bowl
add the lime juice and canola oil , and turn to coat
season with salt and black pepper
turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy
cover and refrigerate while you prepare everything else
tomato vinaigrette:
puree the tomato , chipotle , garlic , lime zest , lime juice , sherry vinegar , sugar and salt in a blender until smooth
pour in the oil and puree again until emulsified and slightly thickened
refrigerate
shrimp:
wrap each shrimp in a piece of bacon , overlapping the ends so they stick together
place a large skillet over medium heat , drizzle with a 1 / 2 count of oil and heat just to the smoking point
lay the shrimp in the pan and saute until the bacon is crisp , tossing so the shrimp cook evenly
to serve:
spoon a mound of the tomatillo salsa on each plate
drizzle a pool of the tomato vinaigrette on another area of the plate and top with 5 shrimp
garnish with the green onion and cilantro leaves
bacon wrapped shrimp with quick bearnaise sauce
for the barnaise sauce: combine the mayonnaise , shallots , tarragon , vinegar and pepper in a small bowl
cover and let stand at room temperature to blend the flavors , at least 1 hour
wrap a bacon strip around each shrimp , securing the bacon with a toothpick
broil: 5 minutes until bacon starts to crisp
turn shrimp and broil another few minutes until bacon is crisp all the way , remove and drain on paper towels
keep shrimp warm
or for barbeque: prepare barbecue
brush grill rack lightly with oil
grill , covered , turning once , until the bacon is crisp and the shrimp is firm , about 8 minute
remove toothpicks and serve immediately with the sauce
bacon wrapped shrimp with rosemary and stilton
preheat broiler
arrange shrimp on baking sheet
sprinkle with rosemary , black pepper , and several splashes of vinegar
wrap each shrimp in bacon , covering completely
secure with toothpick
broil shrimp 4 to 5 inches from heat source until shrimp are cooked through and bacon is browned , watching carefully to prevent burning , about 5 minutes per side
remove toothpicks
transfer shrimp to platter
sprinkle hot shrimp with stilton cheese and serve
bacon wrapped sonoran hot dogs
for the jalapeno salsa: place the onion in a cast-iron skillet over high heat and cook until slightly charred , about 5 minutes , stirring often
add the garlic and cook for 30 seconds longer , making sure the garlic does not burn
remove from the skillet and set aside
add 2 tablespoons of the olive oil and the jalapenos to the hot skillet and cook until the jalapenos are slightly charred , then add the lime juice , the remaining 2 tablespoons of olive oil , and the oregano and salt and cook until the jalapeos are softened , 1 to 2 minutes
transfer the jalapeno mixture and the onions and garlic to a blender and puree until smooth
if you plan to apply the salsa with a squirt bottle , add a little more lime juice and some water to thin it
to make the hot dogs: slit the top of each bun , cutting into the middle and leaving an inch on each end uncut
if the buns are especially doughy , make a pocket in each by pulling tufts of dough out of the centers
toast the buns slightly or steam them
tucsons hot dog vendors do both
take one end of a slice of bacon , hold it against one end of a hot dog , and wrap the bacon around the dog like the stripe on a candy cane
repeat with the remaining slices of bacon and hot dogs
arrange the bacon-wrapped hot dogs in a small skillet
cook the hot dogs over medium heat on one side until the bacon is crisp and fused to the dogs
carefully turn all of the hot dogs over at once and cook the second side until all of the bacon is brown and fused to the hot dogs
place a hot dog in a bun
add the beans , along with a scattering of onions and tomatoes
using squirt bottles , if possible , pipe thin lines of mayonnaise across the dog , followed by mustard and the jalapeno salsa
repeat with the remaining buns and hot dogs
bacon wrapped stuffed fish
to make the stuffing , melt butter , add onion , saut gently and add all other ingredients except the fish
cut each fillet in half lengthwise
place stuffing on each fillet , roll up and wrap a thin slice of bacon around each roll
place in a buttered ovenproof dish , cover and bake in a moderate oven for 15 minutes
remove cover to brown the dish for last five minutes
garnish with lemon wedges and parsley
bacon wrapped taters
preheat oven to 425f
cut bacon strips in half making 2 equal size pieces , about 4 inches each
place a tater tot on the end of the half-strip of bacon and roll it around the tot , slightly overlapping by 1 / 2 inch
cut off any excess bacon
pierce with a toothpick and place bacon wrapped tot on a baking sheet
it helps if the tater tots are thawed out a bit
bake until the bacon is crispy , about 15-20 minutes
bacon wrapped trout
place 1 garlic clove and 1 sage and thyme sprig inside each fish
season them well with salt and pepper
lay 2 slices bacon , overlapping , on a board
place the fish on top and wrap the bacon around the fish , securing it with the string
repeat with the remaining fish
preheat the grill to high , then oil well
grill the fish 4 to 6 minutes a side , or until the bacon is crispy and the fish is cooked through
cut off the string and serve
bacon wrapped water chestnuts
mix soy sauce and brown sugar
place drained waterchestnuts into soy sauce / brown sugar mixture
i will put this all into a ziplock bag or a container with a lid so i can"turn or roll" them about every half hour , making sure the sauce stays well mixed and waterchestnuts are getting well coated
place into fridge and let sit for 2 hours , minimum
after a minimum of 2 hours , cut bacon in half
wrap a waterchestnut with piece of bacon and stick with toothpick to hold in place
place wrapped waterchestnuts in shallow baking dish
after all are wrapped , drizzle just a little bit of the soy sauce / brown sugar mixture over the wrapped chestnuts
bake at 375 degrees until bacon looks"crisp , " usually about 20 minutes or so
bacon blue cheese stuffed pork loin
preheat oven to 350f
to prepare the stuffing , place all ingredients in a bowl and stir until well mixed
butterfly the pork loin
butterfly again on the left side and on the right side
spread the stuffing evenly over the loin
roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine
place the loin in a shallow roasting pan
sprinkle with garlic salt and black pepper
roast for 45-60 minutes , or until internal temperature is 150-155f let stand for 1 minutes
slice the pork , removing twine as necessary
bacon cheese spread on pumpernickel
put cheese , onion and bacon thru a meat grinder
combine well and spread on pumpernickel
broil'til bubbly and slightly browned
if using large bread cut with pizza cutter into small canape size pieces , and watch them go !
baconfredo
fry the chopped bacon over medium high heat until for 3 minutes
add onion and salt and cook until the onion is translucent
add butter and melt
add the heavy cream and cayenne , and stir
heat until steam is rising , then add cheese and stir till the parmesan begins to melt
toss with hot noodles immediately until cheese is melted , and serve !
baconized corn
mix corn with salt , pepper and sugar, place corn in a buttered baking dish, cover entire dish with finely diced bacon, bake at 350f for 35 minutes or until bacon is crisp
baconless baked beans
preheat oven to 350 degrees f
put the pork and beans into a covered 1 1 / 2 quart casserole dish
in a medium skillet
melt the butter on medium heat and saute your green pepper , garlic , and jalapeno until soft
allow pepper mix to cool just a bit in a bowl then stir the pepper mix into your beans
in a medium bowl
mix the ketchup , mustard , maple syrup , lawry's , pepper , cayenne , 1 tbsp of the dill pickle juice , and 1 tsp of the brown sugar
mix the ketchup mix into your beans then mix 1 / 2 cup of your french-fried onions into the beans
mix the other 1 / 2 cup of your french-fried onions with your other tsp brown sugar and your other tbsp dill pickle juice then sprinkle that over the top of your beans
cover and bake the beans for 1 hour
baconnaise  copycat
mix all ingredients together in a mini food processor until smooth, refrigerate for 2 hrs before using to allow flavors to blend, keeps up to a week
bacony beans
brown bacon in skillet till crispy
set aside
pour off all but a thin layer of the bacon fat and cook onion till soft
in large casserole dish , combine remaining ingredients and then add bacon , onion and the fat left in the skillet
mix thoroughly and bake in a 375 oven for 45 minutes
bacony blue cheese chicken pasta
begin by cooking the pasta per package instructions
in a large sauce pan over medium heat add 3 tablespoons butter and , if desired , a splash of white wine
add to the sizziling butter the sliced onions , stirring every 5 minutes for a total of 25 minutes , or until they turn a caramel color
season breasts with salt and pepper
broil chicken breasts halves about 12 minutes , flipping halfway through until cooked
careful not to overcook
breasts may , also , be grilled or pan fried
when the pasta is cooked , drain and place in a large bowl while hot
stir in the olive oil
over the pasta , evenly sprinkling the blue cheese letting the cheese melt
slice the chicken into strips
place over pasta and cheese
sprinkle over 1 tablespoon fresh chopped rosemary and the cooked , chopped bacon
add the caramelized onions to the pasta and chicken , gently toss and season with a few shakes of garlic salt and pepper
top each serving with parmesan
bacony chicken
preheat oven to 375 degrees, slash each breast twice, cut bacon strips in half & press 1 / 2 strip into each slash, mix butter and worcestershire, brush mixture over chicken and bacon, bake for 45 to 60 minutes or until done, baste with pan drippings while cooking
bacony deviled eggs
plop the egg yolks into a bowl and mash them with the back of a spoon until smooth
stir in the mayonnaise , mustard , sour cream and horseradish
ensure that the mixture is very smooth
add into the egg mixture the bacon and green onions
put the egg mixture into an icing bag and pipe the mixture into the egg whites
do not try to pipe these using a star
baconwrapped hoisin salmon
preheat oven to 425f spray a broiler pan with cooking spray
wash salmon under cold water and pat dry with paper towel
wrap each filet with 2 strips of bacon and secure with toothpicks
sprinkle with salt and pepper
combine hoisin sauce , maple syrup , soy sauce , rice vinegar , ketchup , garlic , and ginger together in a small saucepan
turn heat to medium to warm , stirring occasionally
place salmon on broiler pan and cover with half the prepared sauce
place in preheated oven and set timer for 10 minutes
place salmon on rice or noodles and pour remaining sauce over top
bad apple martini
blend ingredients , without ice , until apple is pured smooth, shake this mixture with ice and strain into a chilled cocktail glass, splash with optional grand marnier or cointreau, garnish with a slice of green apple
bad attitude
shake all ingredients together with ice and pour into a tall glass
bad hunter stew aka setian stew
boil one cup of the water and soak the dried mushrooms for 30 minutes
save soaking water
if using porcini add when recommended
in pan over medium heat , add onion , carrot , turnips , and potatoes
saut for 3 to 5 minutes until onion begins to soften
add fresh mushrooms , tomato powder , and 1 / 4 cup water
cook for 5 more minutes
then add seitan chunks , dried herbs , and rehydrated mushrooms that have been cut in pieces
cook for 5 more minutes
add soaking water drained of any debris and porcini , if using them
add the miso and stir
cook for about 10 more minutes until vegetables are almost tender
combine the remaining 1 / 4 cup water with the arrowroot and add to the pan over medium heat , stirring until thickened
if too thick add water 1 tablespoon at a time
if too thin add arrowroot 1 teaspoon at a time
season with black pepper
add parsley just before serving
also
if using port or red cooking wine use vegan acceptable
bada   savory indian snack
soak 1 / 2 cup urad dal and 1 / 2 cup moong dal in a large bowl of water for 2-3 hours
drain excess water , and grind to a smooth paste in a food processor
add hing / asafetida , salt , green chilies , coriander leaves , ginger and baking soda
this should be a nice thick batter
in hot ghee or oil , shape batter into doughnut-like shapes with a hole in the center and fry the bada in batches on both sides until golden brown
drain on paper towels
serve with a fresh chutney such as coriander
bada bing betty s tuscan portobello melt  grilled cheese
preheat oven to 350f
in a medium skillet , combine 2 tablespoons olive oil and red onion
cook over medium heat until onions are beginning to soften
season with salt and pepper and transfer to a roasting dish
in the same skillet , combine tomatoes and balsamic vinegar
cook over medium heat until the tomatoes are beginning to soften
transfer to roasting dish with onions
in a medium bowl , gently toss portobello mushrooms with 1 tablespoon olive oil
transfer to roasting dish with other ingredients
add white wine
place roasting dish in oven and bake for 20-30 minutes
remove from oven and let mixture cool to room temperature
in a small saucepan , combine butter and thyme springs
cook over low heat until butter is melted
remove from heat and discard thyme
brush one side of each slice of bread with butter
place slices buttered side down on a clean surface
top half of the slices with 1 / 4 cup provolone cheese and 1 / 4 cup monterey jack cheese
top cheese with mushroom mixture , dividing evenly between the slices
top with remaining bread slices
heat a griddle to medium high heat
place sandwiches on griddle to brown
flip after 2 minutes to brown other side and cook until golden brown and cheese is melted
to serve: cut in half and serve with a cup of soup
bada bing buffalo wings
mix all ingredients in a small cooking pot
heat on low / low-medium and stir until brown sugar and butter melt together and all ingredients are blended smooth
continue to keep warm
take 12 fresh chicken wing pieces and drop into fryer that has been preheated to 350 degrees
cook for 9-12 minutes until crispy and golden brown
take large tupperware container with lid and place chicken wings into container
pour some sauce into bowl , cover and shake
repeat until sauce is gone
serve with celery and either blue-cheese or ranch
guaranteed to make your friends sweat as well as beg for more
great if served with beer
supply the ladies with extra beer
trust me , its way more effective --
badam burfi  almond squares
grease a shallow 6x6 inch pan with ghee
in a frying pan over a low flame , mix almonds , sugar and milk and keep stirring
after 5 minutes , add ghee
continue stirring till the mixture thickens to the consistency of bread batter , and starts leaving the sides of the pan
continue stirring for another couple of minutes
remove from flame and pour it into the prepared greased pan
smoothen surface of the mixture if necessary
20 minutes later , after it partially cools down , cut into 1 inch squares using a knife or pastry cutter
cool completely , and store squares in an airtight tin
badam ka seera
peel the almonds , wash and grind to fine paste
heat ghee in a heavy pan
add paste and cook on first high then slow flame , stirring continuosly
after a while it should turn a light brown and aromatic
carefully pour hot milk and stir
use a long-handled spatula as the mixture tends to splatter
when thickens , add the sugar and cook , stirring continously and gently till ghee begins to separate
decorate with chopped nuts and serve hot
enjoy this yummy indian sweet !
badam pasanda
cut the meat into thin strips about 1 1 / 2 inches long
in a blender , process the ginger , garlic , green chillies and the yogurt till smooth
heat the butter in a pan and fry the onions till just brown
add the turmeric , cumin , coriander , nutmeg and chili powder , lower the heat and fry for 2 minutes
add the meat and fry till it changes colour 3 minutes
slowly add the yogurt mixture stirring all the time
cook for 5 minutes when the fat comes to the surface add the water and bring to the boil , reduce the heat and simmer covered for 60 minutes
add the salt , cream and the ground almonds cook for 4 minutes , stir in the garam masala
serve with the paprika sprinkled over the dish
badam pista kulfi ice cream
mix all the above ingredients together in a bowl
make sure eveything blends completely together well
then fill this mixture either in an ice-cream tray or in kulfi cones
refrigerate overnight in the frozen section of your refrigerator
at the time of serving the kulfi , put the cones under the flowing hot water tap for only 1-2 seconds , and with a slight jerk , remove it in the individual serving plates
badami qorma
heat oil , fry onions till golden brown , remove wtih slotted spoon and set aside
heat oil and add whole masalas except cinnamon
stir fry till fragnant and crackling
add 1 cup water in which you've added all the other masalas and the ginger and garlic
stir fry 1-2 minutes
add in chicken pieces and fry well on high heat till chicken is white
add in the cinnamon stick and fry a little more
lower heat , cover and let the chicken cook in its own water till its begun to soften
meanwhile , blend the yogurt with the fried onions and a tsp of cumin powder
add the yogurt mixture to the chicken , stir well till all the chicken is coated and cover and cook till chicken is completely done
stir in ginger , nutmeg and garam masala
cover and turn off heat after 10 minutes
stir in almonds for garnish before serving
serve hot with naans
badazz baked beans  beef and bacon
fry the bacon until crisp, remove from the pan and saut the onion and ground beef in the bacon drippings, drain if there is too much liquid, combine all ingredients and place in a casserole dish, bake uncovered in a 350f oven for 45 minutes
badazz barbecue beef
in a large skillet , saut the beef , onion , celery , green pepper , and garlic in olive oil until the beef is completely done
in the meantime , make a seasoning mixture by combining the worcestershire sauce , tabasco sauce , brown sugar , seasoning salt , pepper , vinegar , mustard , paprika , and chili powder in a measuring cup and mixing well
when the meat is done , add the seasoning mixture
stir in well and cook for 20 minutes
add the tomato sauce , badazz bbq sauce , liquid smoke , and chili sauce or ketchup
bring to a boil , remove from heat , and transfer to a crockpot
cover and simmer on low setting for several hours
badazz barbecue sauce
in a saucepan , saut the onion and garlic in the butter
when the onions are transparent , add everything else
bring to a boil and then simmer for about 15 minutes or until you can't stand the amazing aroma !
store refrigerated
badazz barbecued boozy british bangers
place all the sauce ingredients in a small pan and cook over a low heat , stirring constantly , until well blended
pinch each banger in the middle and twist to make two short bangers
separate the two halves by cutting through the link with a sharp knife or kitchen scissors
you should now have 16 wee pudgy bangers
season each with salt and pepper
wrap each pudgy banger with a halved bacon rasher and then thread onto 4 skewers , alternating with the mushrooms
brush each with a little oil and cook over hot coals for 15 minutes , turning from time to time and basting with the sauce
to serve- transfer to plates and drizzle a little of the remaining sauce over the top
serve hot
badazz sour cream potatoes
parboil potatoes and let cool
grate potatoes and add rest of ingredients
mix well
heat oven to 350f and cook casserole until completely hot , 45 minutes to 1 hour , depending on dish size
badda bing pizza with pesto esque sauce
prepare the pizza dough as indicated in recipe above , up until the point before baking the dough
preheat oven to 425 degrees
first , saute the onion , mushrooms and garlic for about 2 minutes or just until softened
add the spinach and "cook down" for about 2 minutes , but no longer , stirring often
you don't want the spinach slimery or soggy
set aside to cool slightly
make the pesto sauce by whirling the ingredients in a blender about 30 seconds
set aside
prick the dough in random places all over with fork tines
begin by spreading the pesto sauce onto the dough , making sure the edges of the dough are covered witht the pesto to avoid drying out
spread on the sauteed mushroom / spinach mixture and finally add 2 / 3 of the grated cheese
arrange the tomatoes on top , then the olives , pine nuts , oregano , black pepper , and remaining cheese
drizzle with a tablespoon of olive oil
bake in preheated over at 425 degrees for about 18 minutes , turning 1 / 2 turn after 9 minutes for even cooking
remove from oven and let sit for 5 minutes
cut up into squares and serve
cooking time does not include preparing the pizza dough