formido/recipes-20k huggingface dataset:
barbie doll birthday cake
preheat oven to 150 degrees celcius / 300f
wipe a little butter around the inside of the bowl and tin , then line with greaseproof / baking paper
sift the flour into a mixing bowl
add the sugar , butter , eggs and milk
mix until it looks pale and creamy , using electric mixer or wooden spoon
divide proportionately between the pudding bowl and the tin and smooth the tops
bake for approximately 1 1 / 2 hours
remove from oven , turn them out and gently remove baking paper
allow to cool completely
mix the icing ingredients well
if desired , carefully slice both cakes in half , horizontally and fill the middle with icing
place upside-down pudding bowl cake on top of round cake , with icing between them
wrap in foil or cling film and place in freezer for 20 mins or fridge for an hour
use a long knife to cut a hole in the centre of the cake , long enough for barbie's legs , up to just below her waist
wrap barbie's legs in cling wrap up to her waist and insert her into the hole in the cake
colour and flavour the buttercream and / or fondant icing as desired
ice a thin layer of buttercream all over the cake
place in fridge for 15 minutes
smooth another layer of buttercream or roll out the fondant icing and drape around the cake , imitating the folds of a dress
if using buttercream , you can neaten it by dippng a knife in hot water and smoothing it over the icing
pipe buttercream or wrap a piece of fondant icing around barbie's torso
embellish as you please !
barbie shot
in shaker tin with ice , mix and shake all ingredients
barbie s blt   a
really ?, toast the bread, rub the condiments on to the bread, adhere the bacon to the mayonnaise , layer the avocado on top of it, put the tomatoes with the mustard put the lettuce on top of it, flip parts together , and slice diagonally, serve with a tossed salad or fruit
barbie s strawberry shake up
rinse strawberries and remove stems, put them in a blender, add ice cream and milk, blend on high for 15 seconds, serve immediately
barbie s tuna sandwich
in a medium bowl , combine tuna , mayonnaise , parmesan cheese and onion flakes, season eith remaining ingredients, mix well, chill, serve on crackers or as sandwich spread
barbque deer
place roast in crockpot let cook on low for 8 hours or overnite, let roast cool, skim off any fat, shred roast, in medium sauce pan mix ingredients for sauce, bring to boil, pour over meat and mix through, reheat
barbque roasted chicken
preheat oven to 400 f
rinse chicken in cold water
let it sit in a collander until it stops dripping , then dry with paper towels
remove visible fat
sprinkle the chicken with salt inside and out
place 1 / 2 stick of butter under the skin of each side of the breast
place in a roasting pan
bake for 1 hour
in the mean time , make sauce by adding all sauce ingredients to a sauce pan and bring it to a gentle boil
reduce heat and allow the sauce to simmer while the chicken cooks , stirring occassionally
after 1 hour , remove chicken from oven and spoon the sauce over the entire roasted chicken
reduce oven temp to 350 f
return to the oven and finish cooking until done , usually 15 to 30 minutes , depending on size the size of the chicken
let stand 5- 10 minutes before cutting
serve as desired
barbra bush s all american clam chowder
cook bacon until crisp
drain on paper towel
saute onion in same skillet as bacon until soft
add clam juice& potatoes
cover& cook over low heat until potatoes are tender , 15 min
melt butter in sauce pan
add flour& mix together
add milk& blend until smooth
add clam juice& potatoes
cook& stir until thickened
add soup , bacon , clams , & pepper
cook over low heat until heated through , serve with oyster crackers , if desired
barbs best bran bread
mix all the dry ingredients together
set aside
combine the oil and the brown sugar and the eggs
beat till smooth
add mashed bananas , and the prune puree or apple sauce
now mix in the flour mixture
add the dates or nuts
grease and flour a 9 x 5 bread pan
pour in the batter
bake 40 to 50 minutes or till done
cool until lukewarm , then wrap in plastic wrap tightly and put in the refrigerator
chill over night
enjoy the next morning
make sure the bread is tightly wrapped
barbs bread   butter pickles
combine cucumber and onion slices in a large bowl, layer with salt and cover with ice cubes, let stand for 1 1 / 2 hours, drain and rinse, place remaining ingredients in a large sauce pan and bring to a boil, add drained cucumbers and onions and return to boil, pack hot into jars , leaving 1 / 4 inch head space, remove air bubbles by running a knife down edges, adjust caps, process 10 minutes in boiling water bath
barbs butter bean or lima bean soup
put beans into large soup pot cover with water bring to a boil for 2 minutes , turn off heat and let set for 1 hour , drain off water
add the 6 cups water to the beans and bring to a boil & simmer
at this point if i an using ham or ham hocks i put them in a smaller saucepan and cook them until done
when beans are starting to get tender add ham or kielbasa , tomatoes , onion , carrots , celery and simmer until done
season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water , add to soup and simmer , check seasonings
barbs lentil soup
combine first 4 ingredients in a large pot and bring to boil, add carrots and lentils and return to boiling, lower heat to medium and cook until lentils and carrots are soft, saute onion in olive oil until medium brown , then add to soup
barbs salad
combine first 6 ingredients to make dressing and set aside to let flavors blend, make salad with greens and rest of vegetables, serve desired amount of dressing over salad
barcardi limon lemonade
fill 10-ounce glass with ice, add the limon, add the lemonade, add the concentrate, garnish with the fruit slices
barcelona hot chocolate
combine 2 / 3 cup boiling water and chopped chocolate in a medium saucepan , stirring until chocolate melts
add milk and next 4 ingredients
cook over medium-low heat , stirring with a whisk
heat 5 minutes or until tiny bubbles form around edge of pan , stirring frequently
discard rind
pour 1 cup mixture into each of 4 mugs
spoon 1 tablespoon whipped topping over each serving
dust with cocoa powder , if desired
barcelona style pork tenderloin with sherry   peppers
set out a sheet of wax paper on a hard , flat surface
place pork rounds on the wax papper and cover with another sheet
pound flat using a meat mallet
place flattened slices into a large ziptop type plastic bag
mix paprika , rosemary , salt , and pepper and add to plastic bag- seal and shake bag to coat pork evenly with spices
heat about 1 tbsp oil in a large skillet over medium-high heat
cook pork slices briefly on both sides- about 1-2 minutes per side , then remove to a covered dish and keep warm
add a little more oil if needed and saute pepper and garlic and saute about 2 minutes or until bell pepper starts to get tender
add sherry or wine and bring to a boil
let boil until reduced by 1 / 3
return pork to the skillet and cook until heated through , about another minute or two
make sure pork is cooked all the way through , but still moist
remove pork to plates and ladle sauce on top
bare cupboard casserole
boil the pasta per package directions, when done , drain off the water, meanwhile , brown the ground beef in a large pot, add the chopped onions and saute with the beef until the onions are translucent, add the taco seasoning , water , chopped tomatoes , and cooked macaroni, simmer about 30 minutes or until the tomatoes start to fall apart, add 1 1 / 2 cup of the cheese and stir until it is melted, serve with a sprinkle of the reserved unmelted cheese on each bowl
bare cupboards dinner party casseroles
brown meat in enough oil to keep meat from sticking , about 5 minutes
drain fat
add onions , celery , carrots , and cook another 5 minutes , stirring occasionally
add tomatoes , salt , oregano , pepper , and garlic powder
bring sauce to a boil , then lower the heat , cover , and let simmer for 1 hour
meanwhile , cook your pasta , timing it so that it is ready when the sauce has finished simmering
mix pasta , sauce and spinach all together , then pour into 2 greased 9x13" casseroles
sprinkle each casserole with parmesan cheese and bake at 350 f for about 30 minutes , or until bubbly
bare pantry chocolate chip cookie bars
preheat oven to 375, beat butter , sugar , vanilla & salt, gradually add flour and continue mixing, stir in 1 1 / 2 cups chocolate morsels, press into ungreased 9 x 13 pan, bake at 375 for 20-22 minutes until golden on edges, cool in pan until slightly warm, for topping:, microwave 1 / 2 cup of chips in a ziploc bag for 1 minute on high, watch carefully, knead the bag around until the morsels are melted and smooth, cut a
bare bones molasses popcorn balls
combine molasses and sugar in a saucepan, grease a large mixing bowl and put in popped popcorn, grease a mixing spoon, set aside, combine molasses and sugar in a saucepan, stirring constantly , heat over medium-high heat until just about boiling, pour over popcorn and mix well, add peanuts if desired at this point, let cool a little, press popcorn into balls, eat what sticks on your hands
barefoot  contessa s tiramisu
whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes , or until very thick and light yellow
lower the speed to medium and add 1 / 4 cup rum , 1 / 4 cup espresso , and the mascarpone
whisk until smooth
combine the remaining 1 / 4 cup rum and 1 1 / 4 cups espresso in a shallow bowl
dip 1 side of each ladyfinger in the espresso / rum mixture and line the bottom of a 9 by 12 by 2-inch dish
pour half the espresso cream mixture evenly on top
dip 1 side of the remaining ladyfingers in the espresso / rum mixture and place them in a second layer in the dish
pour the rest of the espresso cream over the top
smooth the top and cover with plastic wrap
refrigerate overnight
before serving , sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar , if desired
you can find savoiardi and mascarpone in an italian specialty store
barefoot chinese chicken salad
preheat the oven to 350 degrees
place the chicken breasts on a sheet pan and rub the skin with olive oil
sprinkle liberally with salt and pepper
roast for 35 to 40 minutes , until the chicken is just cooked
set aside until cool enough to handle
remove the meat from the bones , discard the skin , and shred the chicken in large , bite-sized pieces
blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes , until crisp-tender
plunge into ice water to stop the cooking
drain
cut the peppers into strips about the size of the asparagus pieces
combine the shredded chicken , asparagus , and peppers in a large bowl
whisk together all of the ingredients for the dressing and pour over the chicken and vegetables
add the scallions and sesame seeds and season to taste
serve cold or at room temperature
barefoot contessa brownie pudding
preheat oven to 325 degrees
melt butter and set aside to cool
beat eggs and sugar together on medium speed until very light yellow and thick , about 5 minutes
sift cocoa powder and flour together , and add to sugar and egg mixture on low speed just until mixed
slowly pour in melted butter and mix again just until combined
grease a 9x12x2 baking dish , and spread mixture into the pan
place dish into a larger baking pan
add enough very hot tap water to larger pan to come halfway up the side of the smaller pan
bake for exactly 1 hour
a cake tester inserted 2 inches from the side will come out 3 / 4 clean
the center will appear very underbaked , it should
the texture of this is between a brownie and pudding
cool , serve slightly warm or room temperature , with vanilla ice cream if desired
barefoot contessa cheddar dill scones   ina garten
preheat the oven to 400 degrees f
combine 4 cups of flour , the baking powder , and salt in the bowl of an electric mixer fitted with a paddle attachment
add the butter and mix on low speed until the butter is in pea-sized pieces
mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture
combine until just blended
toss together the cheddar , dill , and 1 tablespoon of flour and add them to the dough
mix until they are almost incorporated
dump the dough onto a well-floured surface and knead it for 1 minute , until the cheddar and dill are well distributed
roll the dough 3 / 4-inch thick
cut into 4-inch squares and then in half diagonally to make triangles
brush the tops with egg wash
bake on a baking sheet lined with parchment paper for 20 to 25 minutes , until the outside is crusty and the inside is fully baked
barefoot contessa chicken bouillabaisse
pat the chicken dry with paper towels and season it generously with salt , pepper , and the rosemary
heat 2 tablespoons of olive oil over medium heat in a large dutch oven and brown the chicken pieces in batches until nicely browned all over , about 5 to 7 minutes per batch
transfer the browned chicken pieces to a plate and set aside
lower the heat to medium-low and add the garlic , saffron , fennel seeds , tomato puree , chicken stock , white wine , pernod , 2 teaspoons salt , and 1 teaspoon of pepper to the pot
sir and scrape up any browned bits on the bottom , and simmer for 30 to 40 minutes , until the garlic is very tender , stirring occasionally
meanwhile , preheat the oven to 300 degrees
carefully pour the sauce into the bowl of a food processor fitted with the steel blade
puree until smooth
return the sauce to the dutch oven and add the sliced potatoes and browned chicken pieces with their juices
stir carefully
cover the pot and bake for 45 to 55 minutes , until the potatoes are tender and the chicken is done
check the seasonings and add small extra amount of stock if you want a thinner sauce
serve hot in shallow bowls with slices of crusty bread
barefoot contessa chicken chili  ina garten
cook the onions in the oil over medium-low heat for 10 to 15 minutes , until translucent
add the garlic and cook for 1 more minute
add the bell peppers , chili powder , cumin , red pepper flakes , cayenne , and salt
cook for 1 minute
crush the tomatoes by hand or in batches in a food processor fitted with a steel blade
add to the pot with the basil
bring to a boil , then reduce the heat and simmer , uncovered , for 30 minutes , stirring occasionally
preheat the oven to 350 degrees f
rub the chicken breasts with olive oil and place them on a baking sheet
sprinkle generously with salt and pepper
roast the chicken for 35 to 40 minutes , until just cooked
let cool slightly
separate the meat from the bones and skin and cut it into 3 / 4-inch chunks
add to the chili and simmer , uncovered , for another 20 minutes
serve with the toppings , or refrigerate and reheat gently before serving
barefoot contessa coconut cake and frosting   ina garten
preheat oven to 350f grease two 9-inch round cake pans , then line with parchment paper
grease again and dust lightly with flour
prepare cake: cream butter and sugar on medium-high speed for 3-5 minutes
crack eggs into a small bowl
with mixer on medium speed , add eggs 1 at a time , scraping down bowl once during mixing
add vanilla and almond extracts and mix well
don't be concerned if the mixture looks curdled
in a separate bowl , sift together dry ingredients
with mixer on low , alternately add dry ingredients and milk to the the batter
mix until just combined
fold in the coconut
pour batter into prepared pans , smoothing the top
bake in center of oven 40-50 minutes , until tops are brown and cake tester comes out clean
cool on baking rack for 30 minutes before removing cakes from pans
prepare frosting: mix cream cheese , butter , vanilla , and almond extract
add confectioners sugar and mix until just smooth
assemble cake by placing one layer , top side down , and spreading it with frosting
place second layer on top of the first
frost tops and sides
sprinkle cake lightly with coconut
serve at room temperature
barefoot contessa cream of fresh tomato soup
heat the olive oil in a large , heavy-bottomed pot over medium-low heat
add the onions and carrots and saute for about 10 minutes , until very tender
add the garlic and cook for 1 minute
add the tomatoes , sugar , tomato paste , basil , chicken stock , salt , and pepper and stir well
bring the soup to a boil , lower the heat , and simmer , uncovered , for 30 to 40 minutes , until the tomatoes are very tender
add the cream to the soup and process it through a food mill into a bowl , discarding only the dry pulp that's left
reheat the soup over low heat just until hot and serve with julienned basil leaves and / or croutons
barefoot contessa mustard chicken salad
preheat the oven to 350 degrees f
place the chicken breasts on a sheet pan and rub the skin with olive oil
sprinkle liberally with salt and pepper
roast for 35 to 40 minutes , until the chicken is just cooked
set aside until cool enough to handle
remove the meat from the bones , discard the skin , and dice the chicken in large bite-size pieces
meanwhile , add the broccoli florets to a large pot of salted boiling water
cook for 1 minute , until crisp tender , drain , and place into a bowl of ice water until cool
this will stop the cooking and set the bright green color
for the dressing , whisk together the mayonnaise , wine , mustards , 1 tablespoon salt and 1 / 2 teaspoon pepper
add enough sauce to the warm chicken to moisten well
add the tarragon , broccoli , and tomatoes and mix gently to combine
refrigerate for a few hours to allow the flavors to blend
serve at room temperature
barefoot contessa orange braised carrots and parsnips
preheat the oven to 275 degrees
trim and scrub or peel the carrots and parsnips
if the parsnips are thick , slice them in half or quarters so they are about the same width as the carrots
place the carrots and parsnips in a pot or dutch oven , such as lecreuset , that's large enough for the vegetables to be flat
add the shallots , orange zest , 3 / 4 cup of the orange juice , the olive oil , thyme , 2 t salt and 1 / 2 t black pepper
you can add a pinch of red pepper flakes , if desired
place the pot on the stove and bring to a boil over medium-high heat
cover tightly with a lid
transfer to the oven and cook for 1-1 / 2 hours , until the carrots and parsnips are very tender
discard the thyme bundle
sprinkle with the remaining 1 / 2 cup of orange juice and the parsley and season to taste
serve hot , warm or at room temperature
barefoot contessa pasta with sun dried tomatoes   ina garten
cook pasta in large pot of boiling , salted water with splash of oil
boil 12 minutes , or according to directions on package
drain well and allow to cool
place pasta in bowl and add tomatoes , olives , mozzarella and chopped sun-dried tomatoes
to make dressing: combine sun-dried tomatoes , vinegar , olive oil , garlic , capers , salt and pepper in food processor until almost smooth
pour dressing over pasta , sprinkle with parmesan and basil and toss well
barefoot contessa pb choc chunk cookies
combine first 6 ingredients in a large bowl, in a small bow , sift flour , baking powder , and salt, add to wet ingredients , just to combine, stir in chocolate, bake at 350 for 17 minutes, cookies will seem underdone , but do not let brown on top
barefoot contessa pork loin   ina garten
preheat the oven to 400 degrees f
allow the pork to stand at room temperature for 30 minutes
place the pork , fat side up , in a roasting pan just large enough to hold it comfortably
in a small bowl , whisk together the olive oil , 2 teaspoons of each mustard , the fennel seed , 2 teaspoons salt , and 1 / 2 teaspoon black pepper
rub the mixture on top of the pork and roast for 1 to 1 1 / 4 hours , until the internal temperature reaches 140 degrees f
remove from the oven , transfer to a cutting board , and cover tightly with aluminum foil for 20 minutes
for the sauce , remove all but 1 / 4 cup of fat from the roasting pan
if there isn't 1 / 4 cup , add enough butter to the pan to make 1 / 4 cup total
over medium heat , whisk the flour into the fat in the pan and cook for 1 minute
add the wine and scrape up all the brown bits from the bottom of the pan
add the chicken stock , the remaining 2 teaspoons of each mustard , the green peppercorns , 2 teaspoons salt , and 1 / 2 teaspoon black pepper
bring to a boil , then lower the heat to a simmer for 5 to 10 minutes , until the sauce is reduced and slightly thickened
remove the strings from the roast pork , slice between the bones , and serve warm with the hot sauce
barefoot contessa thumbprint cookies
preheat oven to 350 degrees f
in an electric mixer fitted with the paddle attachment , cream together the butter and sugar until just combined , and then add the vanilla
separately , sift together the flour and salt
with the mixer on low speed , add the flour mixture to the creamed butter and sugar
mix until the dough starts to come together
dump on a floured board and roll together into a flat disk
wrap in plastic wrap and chill for 30 minutes
roll the dough into 1 1 / 4-inch balls
dip each ball into the egg wash and then roll it in coconut
place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger
drop 1 / 4 teaspoon of jam into each indentation
bake for 20 to 25 minutes , until the coconut is a golden brown
cool and serve
barefoot contessa s  baked shrimp scampi
preheat the oven to 425 degrees f
peel , devein , and butterfly the shrimp , leaving the tails on
place the shrimp in a mixing bowl and toss gently with the olive oil , wine , 2 teaspoons salt , and 1 teaspoon pepper
allow to sit at room temperature while you make the butter and garlic mixture
in a small bowl , mash the softened butter with the garlic , shallots , parsley , rosemary , red pepper flakes , lemon zest , lemon juice , egg yolk , panko , 1 / 2 teaspoon salt , and 1 / 4 teaspoon of pepper until combined
starting from the outer edge of a 14-inch oval gratin dish , arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish
pour the remaining marinade over the shrimp
spread the butter mixture evenly over the shrimp
bake for 10 to 12 minutes until hot and bubbly
if you like the top browned , place under a broiler for 1 minute
serve with lemon wedges
barefoot contessa s  foolproof  crispy roasted kale
preheat the oven to 350 degrees
arrange 3 oven racks evenly spaced on the oven
lay each kale leaf on a board and , with a small sharp knife , cut out the hard stem
tear leaves in half
place the kale in a large bowl of water and wash it well
drain the kale and dry it in a salad spinner
dry the bowl and put the kale back in the bowl
toss the kale with the olive oil , 1 t kosher salt and 1 / 2 t black pepper
divide the kale among 3 sheet pans or roast them in batches
if you put too much kale on one pan , it will steam rather than roast and will never become crisp
roast for 15 minutes , until crisp
sprinkle with fleur de sel and serve hot
barefoot contessa s apple  pear  and cranberry crisp
preheat the oven to 350 degrees f
peel and core the pears and apples and cut them into large chunks
place the fruit in a large bowl and toss with the cranberries , zests , juices , granulated sugar , flour , cinnamon , and nutmeg
pour into a 9 by 12 by 2-inch baking dish
for the topping:
combine the flour , sugars , salt , oatmeal , and cold butter in the bowl of an electric mixer fitted with a paddle attachment
mix on low speed for 1 to 2 minutes , or until the mixture is in large crumbles
sprinkle evenly over the fruit , covering the fruit completely
place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour , until the top is brown and the fruit is bubbly
serve warm