formido/recipes-20k huggingface dataset:
barra s traditional italian easter pie
crust preparation: mix flour and salt together , cut in shortening with 2 knives or pastry cutter
add beaten eggs to flour mixture slowly , incorporating very well
add milk to hold mixture together as it is kneaded
shape pastry into two balls
chill for 30 minutes or until ready to begin making the pie
preparation for filling: remove the sausage meat from the casings
set aside in small bowl
in another small bowl , place all the mozzarella , cut into 1 / 4-inch cubes
set aside
in another small bowl , place all the provolone , cut into 1 / 4-inch cubes
set aside
do the same for the ham and salami and proscuitta
set aside keeping all the ingredients separate
boil dozen eggs
cool , peel , cut into quarters and set aside
make egg wash:in a blender , add 10 eggs , parsley , 1 / 2 cup grating cheese
blend
set aside
this will be used between layers of ingredients as the"holding agent" to keep all the ingredients together
to assemble pie: roll chilled pastry on floured board to 1 / 8-inch thickness
make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover
better to do this in glass
it cooks more evenly and you can see if your bottom has fully cooked
fit the pastry into the pan and up the sides
begin by layering the quartered hard boiled eggs as the first layer on bottom , about 1-inch apart from eachother
in between each quartered slice of egg , with your fingers , place a small piece of sausage meat
going around the whole first layer of the pie
sprinkle a layer of grated cheese all around
next , a thin layer of mozzarella
, next a thin layer of proscuitta
next a thin layer of provolone cheese
next a thin layer of salami
next a thin layer of boiled ham
pour 1 / 2 cup of your egg wash over the first layer
begin again with your quartered eggs
alternating the quarters"in between" the quarters of the first layer
layer each ingredient as you did on the first layer and so on
proceed with your second layer
again egg wash poured over the layer , etc
depending on the depth of the pie pan , the size of your cut ingredients , you may have two or three layers , but don't fill it beyond the rim of the dish
cover the last layer with another piece of pastry dough and crimp together firmly"gluing" if necessary to keep things together as the pie expands
cut a steam hole on top and brush pastry with a tablespoon of milk to form a glaze
preheat oven to 350 degrees
bake for one hour or until the pie crust is golden on the top and ingredients are bubbly
the aroma will tell you the pie is done !
if you filled the pie too much with egg wash or ingredients , it may boil over
it is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips
serve the pie warm
keep refrigerated
leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute
barramundi with macadamia and lemon myrtle crust
season flour with salt and pepper and spread on a plate
lightly beat egg in seperate bowl
mix ground macadamias and lemon myrtle and transfer to a seperate plate
coat barramundi portions in flour , then egg , then roll in nut mix to form a crust
place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side , depending on thickness of fish , or until crust is golden brown and fish is cooked through
serve
barrel of crackers hash browns casserole   copycat
combine soup , butter , salt , pepper , onions and cheese, gently mix in the hash browns and pour into greased 9x13 baking dish, bake uncovered at 350 degrees for 35 minutes
barren river state park christmas waldorf salad
in a small bowl , combine the dressing ingredients, toss together apples , nuts , coconut , and stir in dressing to coat, cover and chill at least 1 hours or until serving
barrier reef
put all ingredients into a cocktail shaker, shake thouroughly and pour into a long drink glass, garnish with your favourite garnish and serve immidiately !
barros luco  chilean beef steak sandwich
grill steak to medium rare or as desired, combine all ingredients like a sandwich and grill on griddle, serve cut into bite-sized morsels
barry s beer bread
preheat oven to 375 degrees f, grease and flour a loaf pan, in a mixing bowl , mix all the ingredients listed above, don't over mix or under mix , mix it just right, bake for 1 hour or until a toothpick comes out clean, according to barry , take a sip of the beer before adding
bars of iron
preheat oven to 350 degrees
chop raisins
cream butter , sugar , egg and molasses
combine flour , dry milk , wheat germ , baking powder , baking soda , salt and ginger in separate bowl
blend into creamed mixture with liquid milk
stir in oats , raisins and half the almonds
pour into greased 13-by-9-by-2-inch pan and spread evenly
sprinkle with remaining almonds
bake about 30 minutes
cool in pan and cut into 1-by-4-inch bars
bars to the stars
melt butterscotch chips and peanut butter together
stir in cereal , and press 1 / 2 of mixture into a 9x13 , or smaller , cake pan
put in fridge
combine and melt chocolate chips , powdered sugar , butter , and water
spread over top of refrigerated cereal mixture
add remaining 1 / 2 of cereal mixture , and gently press down on top of chocolate layer
chill
barszcz beet soup
reserve beet juice, grate beets and onions, add to soup pot, add water , and vegetable stock, cook 30 minutes, whisk together reserved juice , vinegar , lemon juice , & sugar, add to boiling soup , simmer at 10 minutes more, adjust seasonings, garnish with your choice
bartender s breakfast
pour all ingredients into a blender without ice, blend until smooth, strain into a highball glass filled with ice, garnish with a cherry tomato and basil leaves on a cocktail stick if desired
bartender s root beer
blend with crushed ice, pour into bucket glass , then add coke
bartender s sugar syrup
put 4 tablespoons of water and 4 tablespoons of caster sugar into a small saucepan and stir over a low heat until the sugar has dissolved
bring to the boil , then continue to boil without stirring , for 1-2 minutes
cool then refrigerate in a covered container and keep for no longer than 2 weeks
bartenders root beer
mix all ingredients over ice in a hi ball glass, enjoy
bartlett pear muffins
preheat oven to 425 degrees , f, sift together flour , sugar , baking powder and salt, beat together milk , beaten egg , butter and lemon zest, mix pears and nuts into flour mixture, gently stir milk mixture into dry ingredients, batter should be lumpy , not smooth, do not over mix, spray muffin pans with nonstick spray, fill muffin cups 2 / 3 full, bake at 425 degrees f for 20 to 25 minutes , until tops are browned, remove from pan immediately , and serve warm
bartolino s marinara sauce
in a medium saucepan , cook onion and garlic in hot oil over medium heat until onion is tender
stir in undrained tomatoes , wine , salt , cayenne pepper and black pepper
bring to boiling
reduce heat
simmer , uncovered , 25 to 30 minutes or until desired consistency , stirring occasionally
stir in basil and sugar
cover
cook 5 minutes more
serve over pasta
bartolino s meatballs
in a large bowl , combine egg , bread crumbs , parmesan cheese , onion , parsley , garlic , italian seasoning or rosemary , salt and pepper
add ground beef
mix well
shape into 28 meatballs about 1 1 / 2 inches in diameter
arrange the meatballs in a 15 x 10 x 1- inch baking pan
bake meatballs in 350 degree oven fro 15 to 20 minutes or until done
drain off the fat
you can cook these in a skillet as well- prepare the meat mixture as directed above and in a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat for about 10 minutes or until no pink remains , turning to brown evenly
bartolo s  oven fried chicken
whisk buttermilk , mustard , garlic and hot sauce in a shallow glass dish until well blended
add chicken and turn to coat
cover and marinate in the refrigerator foa at least 30 minutes or up to 8 hours
preheat oven to 425 degrees
line a baking sheet with foil
set a wire rack on the baking sheet and coat it with cooking spray
whisk flour sesame seeds , paprika , thyme , baking powder , salt and pepper in small bowl
place the flour mixture in a paper bag or large sealable plastic bag
shaking of excess marinade , place one of two pieces of chicken at a time in the bag and shake to coat
shake off excess flour and place the chicken on the prepared rack
spray the chicken pieces with cooking spray
bake the chicken until golden brown and no longer pink in the center , 40-50 minutes
barvarian  sauerkraut casserole
preheat oven to 325, melt margarine in skillet over medium heat, add onion and cook until tender, remove onions, add pork and brown well, combine onions , pork , and sauerkraut in 1 1 / 2 quart casserole, cover and bake for one hour, when ready to serve , blend in sour cream and nutmeg
barvarian veal
dry veal on paper towels
roll in a mixture of salt , sugar , white pepper , and mustard
place a bacon slice on top of each piece of veal
place an unsliced egg on top of the bacon
rollup each slice of veal and tie together with string
heat oil in frypan and brown veal rolls well on all sides
add onion
saute for 3 minutes
add the hot bouillon
cover and simmer gently 25 minutes
remove the veal from the pan
remove the strings from the veal and keep veal warm on a serving platter
add tomato paste to the pan drippings
stir
thoroughly mix flour and red wine to remove all lumps
add to sauce and cook until mixture thickens
add warm veal rolls and heat through
before serving , place veal rolls on a platter , pour sauce over the rolls and serve with pureed potatoes
barvarian veal with asparagus
in a dutch oven brown the veal in hot oil
add onion and carrots
cook until onion is transparent
stir in parsley
mix lemon juice , broth , flour and seasonings until well blended
pour over meat
cover and bake in preheated 325 degrees oven 1 1 / 2 hours or until meat is tender
add more broth if needed
cook asparagus until tender-crisp
stir into veal and serve immediately
basa fillet with cajun veggies
rinse and dry the basa fillets on paper towel
sprinkle with 1 teaspoon of the cajun seasoning and salt and pepper
spray both sides with veggies spray , set aside
spray a large non stick fry pan with veggie spray
add green pepper , onion , cauliflower
sprinkle with the other teaspoon of the cajun seasoning
stir fry for 3 minutes
add stewed tomatoes
place a lid on the fry pan and simmer for 5 minutes
move the veggies around the edges of the fry pan and place the basa fillets down the middle
spoon some of the veggies and juices over the fish
replace the lid and simmer for 5 to 10 minutes depending on the thickness of the fish or until the fish flakes easily
serve over rice or with baked potato
basalmic cherry pork chops
heat 2 tbsp oil in a large skillet over medium, add onion and garlic, cook , stirring , for 2 minutes, stir in vinegar, cook for 30 seconds, add cherries and stock, cook over high until liquid is thick and slightly syrupy , 5 to 7 minutes, whisk in butter , tsp salt , and tsp pepper, transfer half of glaze to a separate bowl, coat chops with remaining oil and season with salt and pepper, brush chops with cherry glaze, preheat grill to high and oil the grate, grill chops 5 minutes per side or until cooked through, let chops sit for 5 minutes, top with remaining cherry glaze
basboosa
to make the syrup: peel the lemon with a potato peeler to get flat strips of peel
juice the lemon
bring the sugar , water , and lemon juice to a boil
throw in the rind of the lemon
boil until the lemon rind is hard or the mixture is a runny syrup consistency
add the honey
set aside while you make the basboosa
mix the semolina , flour , sugar , and baking powder
add the oil and mix until all the batter is well blended
grease a large cookie sheet tray
add the milk just before you are about to bake
dot the mixture into the greased pan by spoonfuls
level the mixture with your hand
shake the tray to level
bake for 1 / 2 hour at 350 degrees
cut into squares and return to the oven for 5-10 minutes
pour the syrup over the basboosa immediately after you remove it from the oven the last time
basboosa  sooji cake arabian
prepare the syrup and set aside to cool
place all ingredients into the pot except the rose essence on a low heat and bring to a boil
do not let it become overly thick but slightly so
when the syrup is almost completed , then put the essence into it and turn off heat and set aside
place all dry ingredients in a huge mixing bowl and mix in the butter with it
add eggs and yogurt and mix until everything is well incorporated
place in a 9" by 13" baking dish and put in the oven at 350 degrees for about 25 - 30 minutes or until knife comes out clean
remove from oven and cut into small squares , place an almond on each square and place in oven again for 5 - 10 minutes
remove from oven and pour syrup all over cake and leave to cool
make certain that most of the syrup , if not all is used
the syrup is what gives the best tatste
basboosa   easy semolina cake
first make the cake:
preheat oven to 350
mix together flour , sugar , and baking powder very well in large bowl
melt butter , add into mixture
add yogurt into the mixture , mix well
add eggs , mix well again
beat mixture for 2 minutes til there are no lumps
pour into 9 x 13 inch baking pan brushed with very little oil
bake in middle rack of oven for 45 minutes
while the cake bakes , prepare the syrup:
mix 3 cups sugar & one cup water in a pot , put on stove on high heat
add in vanilla and cinnamon stick
stir well
squeeze half lemon into mixture , drop the lemon itself in there after squeezing
mix well , let boil for 1 minute , remove from heat
after cake is a golden color , remove from oven , and let cool for about 5 minutes
pour syrup onto the whole cake , let cool
cut into as many pieces as you like
enjoy !
basboosa   suji cake  arabic semolina cake
for the syrup:
put all the ingredients together except for the rose water in a pot and bring to a boil
when it starts to boil , put in the rose water and let boil
it should look like syrup but should not be thick
don't let it reduce too much
let it sit while the cake is baking
for the cake:
while the syrup is put to boil , start the mixture of the cake
mix butter and sugar together
do not use a hand mixer or a cake mixer but , use a fork or a potato masher
the butter and sugar does not need to be melted into each other
now add the eggs and the dried ingredients to this
lastly , add in the soured milk
mix into the mixture and pour into a buttered dish
it should only be poured 1 inch in height
put into oven at 325 degrees for 20 mins , then take out and cut into squares depending on the sizes you want and place back into oven for 5 - 10 mins
take out and pour sugar syrup all over the cake , making sure that the whole cake gets enough syrup
let cool and eat
the pistachios can be crushed and sprinkled over entire cake and an almond goes on each square
nb:it tastes alot better the next day so this can be made a day ahead
basboosa  haressa semolina cake
make the syrup first
you can even make it hours before as it needs to be cool , or just make it directly before making the batter
boil the water with the sugar for about 10 minutes till it is thick and syrup- like
turn off the heat , and add a just a squeeze of fresh lemon
in a bowl mix the semolina , yoghurt , sugar , baking powder and oil well
spread it onto a 9 by 12 inch approx baking dish or pyrex
place in a preheated oven at 200 degree farenheit for 30-40 minutes till solid
cut it diagonally and then again to make little diagnoal squares
place a blanced almond on each shape
grill for about 3-4 minutes till the top is gold
pour the cool syrup over , should be absorbed
do not remove from the dish till it is cool as it will fall apart !
basbousa   semolina cakes with syrup
prepare syrup first
dissolve sugar inwater in a medium saucepan
add lemon juice and bring to a boil
once the syrup begins to boil , add in honey
reduce heat and allow to slowly boil for about 8-10 minutes
remove from heat and set aside
preheat oven to 350f
lightly grease and flour a 9x12 baking dish
cream together butter and sugar in a mixing bowl
add eggs and vanilla
in a separate bowl , combine semolina , baking powder , and baking soda
slowly add to butter and egg mixture
stir in milk
pour mixture into baking dish and smooth with spoon
take a butter knife and make diagonal lines from left to right and complete to make diamond shapes
place an almond in the center of each diamond
bake for 25 minutes
remove cake from oven and pour syrup over cake until no more can be absorbed
allow to cool for 20 minutes
serve immediately with a dollop of whipped cream
basbousa
preheat oven to 350f degrees
melt butter , allow to cool to room temperature
combine sugar and buttermilk in a large bowl
combine the semolina , vanilla , baking powder and baking soda in a separate bowl
add semolina mixture to buttermilk mixture , mix well , then add melted butter , and mix well
spray an 11x7 inch pan with cooking spray , pour in the mixture
you may also use a 13x9 inch pan , and bake for 25 minutes instead of 30
let sit for 20 minutes
bake for 30 minutes , pour sugar syrup over it while still warm
this is usually served with tea or coffee
------ sugar syrup ----------
combine sugar , water and juice of half a lemon in a saucepan
bring to a boil , reduce heat and allow to simmer for 20-25 minutes , mixture should thicken when it cools
base jello shots recipe with fruit floaters
to make this easier , you may want to have a two quart pitcher with a handle and a pour spout to mix it with and then to pour it into the shot cups
first boil the water and then put it in the pitcher
then add the package of gelatin
stir , or shake , if your container has a tight fitting lid , to dissolve
add cold water or equivalent amount of ice , fruit juice , and then liquor
definitely use ice instead of the cold water if you are having the party in less than 4 hours because it will solidify faster
taste to ensure there is enough liquor and consider adding more
if you use a citrus juice then you can add more liquor
do not use pineapple juice , it will interfere with the gelatin setting
pour the mixture into 3 oz dixie cups , filling 2 / 3 full
i normally lay down a sheet of wax paper , and then pour the cups and place them on a cookie sheet
if you do two batches you can place the cookie sheets on top of each other in the fridge
drop small fruit slices or an individual berry into each shot cup for a classy touch
then chill for at least 3 hours
to bring them to your friend's party , find a cardboard box
fill the bottom layer with shots
lay another piece of cardboard on top of that layer and fill that layer with shots , and so on
they should make the journey with no problems
baseema
beat eggs and sugar
add oil and yogurt and mix
in a separate bowl sift flour and add baking powder and coconut , then add to the mixture while stirring
spread mixture onto greased 9x13" dish
bake for 30 minutes 200 celsius / 400f
in another saucepan , mix sugar and lemon with water , boil until syrup thickens
when cake is cooked , pour syrup over evenly so it soaks through
baseler leckerli  swiss spice cookies
preheat the oven to 350f
line 2 baking sheets with parchment
sift together the flour , cinnamon , cloves , cardamom , nutmeg and baking soda
combine honey , sugar and water in a small saucepan
place over low heat until the honey just melts- do not let it boil
transfer the mixture to the bowl of a heavy-duty mixer fitted with the dough hook
let cool slightly
add the sifted flour mixture , the almonds , orange peel and lemon zest
blend until the mixture comes together in a heavy , sticky dough , adding a spoonful or two of water if needed
resist the urge to add more water to make the dough easier to handle
it would impair the texture of the finished cookies
spread the dough about 1 / 2 to 1 inch thick on the baking sheets , forming 3 rectangles , each about 8 x 9 inches
bake for about 20 minutes , until the tops turn a medium brown
when the dough rectangles have baked , remove pans to a rack and immediately brush the tops with glaze
let cool for 10 minutes
cut into 1 x 3-inch bars or into diamond shapes
transfer to racks to cool completely
ice with a simple sugar glaze
store in airtight containers , placing wax paper between layers
let rest at least 1 week , preferably longer
basic  baked macaroni and cheese
boil macaroni noodles until tender
drain and set aside
preheat oven to 350
in a medium sauce pan , melt butter on medium heat
add flour one tablespoon at a time , and whisking between each addition
whisk in seasonings , and cook for a couple of minutes , whisking constantly , so as not to burn
add milk , half a cup at a time , whisking together between each addition
allow to thicken
add all but a handful of cheese and stir until completely incorporated
add cheese sauce to macaroni noodles , then put everything into a baking dish
sprinkle the remaining cheese on top
bake for 25 minutes , then broil for an additional couple of minutes to crisp up the top
basic  chicken and dumplings
boil chicken in salted water until it slips easily off the bone
remove chicken from broth and debone
tear chicken into bite-sized pieces
return meat to broth , then add margarine and soup
bring to a boil
sprinkle flour onto board , then roll or pat each biscuit to about 1 / 4 inch thickness
cut into strips
drop biscuit strips one at time into boiling broth , stirring often
cook on high for about 10 minutes , then reduce heat to low for another 30 to 40 minutes
basic  use it up  quiche
crust:, mix together cooked rice , egg and soy sauce, spread evenly to cover well-buttered quiche pan or pie plate, bake rice crust at 350 f for 10 minute, filling:, place chopped vegetable in bottom of crust, mix together: eggs , milk , salt , pepper and nutmeg, pour over vegetables, top with grated cheese, bake at 350 f for 45 minutes or until set, remove from oven and let sit ten minutes before serving
basic  cream cheese  cheesecake
crust:
cream butter and sugar together
add egg yolk and vanilla
gradually add flour and lemon zest , and mix until dough pulls away from sides of bowl
grease the bottom only of a 9-inch springform pan
pat dough evenly over the entire bottom of pan
bake bottom crust at 350f for 5 minutes
cool completely before greasing sides of pan
filling:
in a large bowl , beat cream cheese and sugar together on lowest speed until well blended , scrape sides of bowl
add flour and salt , then add the eggs one at a time , mixing after each
scrape bowl , then add 2 egg yolks
add vanilla , lemon zest and heavy cream , stir to mix well
pour batter into prepared pan and bake in a preheated 500f oven for 8 minutes
turn oven temperature down to 350f and continue baking for one hour
remove from oven and cool cake completely before removing the sides of pan
refrigerate until ready to serve
overbeating the filling and overbaking the cake is what will cause cracks
basic  no tomato  beef stew
place flour in a plastic bag , add a few pieces of beef at a time shaking well to coat
heat oil in a dutch oven or large sauce pan
add meat and onions , brown meat well
add beef broth , garlic , basil and thyme
bring all to a boil , reduce heat , cover and simmer for 1 1 / 4- 1 1 / 2 hours
add potatoes , carrots and celery , cover pot , and simmer for about 20-30 minutes
add green beans and simmer 10-15 minutes more
add salt and pepper to taste