formido/recipes-20k huggingface dataset:
babette s colossal crockpot chili  ragu
cook / brown italian sausage , drain grease, add garlic in oil , onion and sautee for 3-5 minute, in crock pot add jar of ragu, then add stewed tomatoes, then add ground sausage, then add onions, then add garlic, then add black beans, then add green peppers, then add pasta, then add water, then add chili seasoning packet, then mix together, medium heat for 1 hr and 30 minute, when finished cooking serve in bowl topped with feta cheese, enjoy
babganoush hummus pasta  vegan
heat a large pot of water to a boil , salt water and cook pasta to al dente
while water boils heat extra-virgin olive oil in a deep skillet over medium heat
add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat
season the chick peas and eggplant with cumin , coriander , red pepper flakes , salt and pepper , cover with lid and allow to cook for about 10 minutes
stir in lemon zest and continue to cook until eggplant has broken down , about another 5 to 10 minutes
remove the vegetables from the pan and place into a blender or food processor
add the vegetable stock and tahini paste and process until a sauce consistency
add the sauce back to the saucepan and heat over low heat until ready to serve
add a ladle of starchy cooking liquid to the sauce , drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts
place into a serving dish
babi ketjap
toss the cut up pork with a little salt & pepper and set aside, heat a little oil and saute the onions for a few minutes, add the pork , ginger and sambal and saute until pork is browned, add the ketjap manis and water and mix until well incorporated, bring mixture to a med, simmer and cook for a good 30 minutes stirring frequently, it is done when the liquid has cooked down and thickened, top with green onions and serve with rice, we also enjoy it with a little extra sambal on the side
babi tauhu  braised pork in dark soy sauce
place 1 tbs of the dark soy sauce , honey and five spice in a medium bowl
add the pork and toss to coat
cover and place in the fridge for 30 minutes to marinate
heat the oil in a chinese clay pot or heavy-based medium saucepan over high heat until hot
add the onion and cook , for 1-2 minutes or until it begins to turn golden brown
add the garlic and star anise , and cook , stirring , for 1-2 minutes or until aromatic
add the pork mixture to the pan and cook , tossing , for 3-4 minutes or until the pork starts to change colour
add the water , sugar , salt and remaining soy sauce to the pot or pan and toss to combine
bring the sauce to the boil
add the hard-boiled eggs if using
reduce the heat to medium-low and simmer , stirring occasionally , for 1 hour or until the pork is tender and the sauce thickens slightly
serve immediately with the steamed rice and top with the chilli
babka
scald milk and pour over sugar and butter , cool
dissolve yeast in a little of the milk mixture and add back to the rest of the milk mixture add 1 / 2 of the flour and beat well
add salt to the eggs and beat until thick
add eggs to the flour mixture and mix well
add remaining ingredients and knead for 15 minutes
cover and let rise in a warm place free from drafts until doubled in bulk place in a well greased tube pan , sprinkled with breadcrumbs and bake at 350f for 45 minutes
babka  cinnamon   low sugar  low carbohydrate
put sugar and yeast in 1 / 4 cup of warm water and set aside for 10 minutes or so
heat 1 cup water in the microwave 1 minute
add oil to water and maple flavoring
put flour , sugar , salt into the processor
while machine is running , add eggs , water-oil and yeast mixture and run for 1-1 / 2 minutes
the dough is quite sticky and moist
add apples and process just to mix
pour and spread 1 / 2 of the dough into a sprayed 10" ring-form , bundt or springform
i used a 10" angel food pan with the loose bottom
put half of the cinnamon- splenda-cocoa mix on the dough
put the rest of the dough on by spoonfuls and spread carefully
top with the rest of the cinnamon-splenda-cocoa mixture
cover and let rise until it fills the pan
maybe 1-1 / 12 hours
it rises faster than if it had lots of sugar in it
bake in a 350 degree oven 45-50 minutes , until it is golden
let cool in the pan 20 minutes and then promptly remove
the bottom can get soggy if you leave it in too long
cool completely and serve
this cake freezes well
baboon brownies
grease a 9 x 13 cake pan, preheat oven to 350, combine caramels and 1 / 3 cup evaporated milk in saucepan, cook over low heat until melted, combine cake mix , margarine , 1 / 3 cup evaporated milk , and nuts, stir by hand until dough is well mixed, press half of the dough into pan, bake for 6 minutes, remove from oven, sprinkle chocolate chips over crust, and spread caramel over top of that, crumble remaining dough over top of caramel layer, bake for 15 - 25 minutes, cool completely, dust with powdered sugar if desired
babootie
brown the meat and drain off the fat
add the onions , tomatoes , sugar , curry powder , vinegar , salt to taste , bananas , apples , jam , and almonds
simmer gently , stirring frequently for 30 minutes
add tomato juice to thicken and serve over rice
babs chocolate birthday cake with buttercream icing
for cake: put oven on to 350f grease and flour two 8-inch cake pans
in a large bowl , mix together first five ingredients
make well in bowl for wet ingredients
in a separate medium bowl , mix together oil , milk and eggs
pour into the well in dry ingredients
as you begin to beat the batter , add the cup of hot coffee
beat until well mixed then for two minutes on high
pour into prepared pans
bake for 30 minutes or until toothpick placed in center comes out dry
cool for 10 minutes
remove from pans and continue to cool on racks until completely cooled
finish by icing with buttercream that follows:
for icing: cream butter and shortening with mixer
add vanilla extract
gradually add confectioners' sugar while continually beating with mixer
icing will seem dry
add milk continually , mixing and scraping sides of bowl , until icing appears light and right consistency for icing cake
cover until you are ready to icing
may be stored in refrigerator for 2 weeks if not used completely
makes about 3 cups
babs  black bean grilled cheese sandwich
sandwich prep:
heat griddle or other skillet to medium heat
lightly spread butter or margarine on all 8 slices of bread , one side only
place black beans on several layers of paper towels and pat them dry
cut pepper jack cheese into medium-thick slices as you would for a grilled cheese sandwich
you will need enough slices to make your required number of sandwiches
have your chopped onions handy
to build your sandwich:
make grilled cheese sandwich as you normally would -- but add black beans and purple onions in with the cheese
grill on each side until golden brown and check to see that the cheese is nicely melted on the inside
enjoy !
babushka s potatoes romanoff
combine potatoes , cottage cheese , sour cream , salt and onions in casserole dish
sprinkle grated cheese and paprika
bake 30 minutes at 350 degrees
baby  pie  or  cobbler
mash the fruit and add in the graham cracker crumbs until it is the consistency you like
baby artichoke carbonara
mix the water and lemon juice in a large bowl
trim the stem and out layers of the artichokes , leaving only the yellow center of the artichokes
trim the green
cut the artichokes in half and soak in the water mixture
heat olive oil in large frying pan on med-high heat
at the same time bring water to boil to cook the spaghetti
sautee the onions , garlic and bacon until the bacon is crispy
add the artichokes and lower heat to medium
continue to cook for about 10 minutes or until artichokes are tender
meanwhile cook pasta until al dente , drain and set aside
whisk the eggs and cheese together
once artichokes are tender add the pasta to the frying pan and stir
the stir in the egg mixture , continue to stir until the eggs are cooked
season with salt and pepper and serve
baby artichoke gratin
preheat the oven to 375f
clean the artichokes by peeling the stems , chopping off the top third , and peeling off the outer , tough leaves
keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest
in a small gratin dish large enough to hold them all , add the artichokes , the garlic , olive oil and white wine
add a little water if needed to bring the level up to almost cover the artichokes , cover , and then bake them in the preheated oven until they are tender
usually this will take between 20 to 30 minutes
remove the artichokes from the oven , and increase the temperature to 425f
pour off any excess liquid from the cooked chokes , and set aside
mix together the ingredients listed for the topping , and sprinkle this over the artichokes in the casserole dish
drizzle on a little additional olive oil , and bake the archokes just until the topping becomes golden brown
serve immediately , or at room temperature
baby artichokes
rinse artichokes under cold , running water
combine the 2 quarts of water with the lemon juice
use this water to drop the artichokes in as you trim them
cut off stems and top 1 / 3 of artichoke petals
with your thumb , bend artichoke petals back , about 3 to 4 petals at a time , until they snap off
make a quarter turn and continue to snap , working around until pale yellow leaves remain
cut in quarters
fill deep fryer to line with oil , or pour at least 3 inches of oil into deep 3-quart saucepan
begin heating to 375 degrees
in medium bowl , beat eggs , garlic , cayenne and salt
pour panko crumbs into pie plate or small shallow pan
drain artichokes well , then dip each baby artichoke quarter in egg / garlic mixture , then roll in panko crumbs
when oil is hot , carefully drop coated baby artichoke quarters in , a few at a time , and fry until well-browned , about 2 minutes
lift out and drain on paper towels
serve hot
baby artichokes and almonds
peel artichokes down to softer inner leaves cut off bottom stem and dark greeen top , slice in half
they will turn a little brown
but do not worry
the color goes away when they cook
throw in 5 quart pot add 4 qts water , 2 tbl salt and lemon juice bring to boil , cook 4 minutes more
drain
heat skillet with oil add garlic and almonds , stir a few seconds
add artichokes
sprinkle salt , saute 5 minutes
place in serving bowl , sprinkle parmigan cheese on top
serve
baby artichokes  elegant  and easy first course
boil artichokes , completely submerging in salted water until tender , 10-20 minutes , depending on their size
drain well and cool
discard tough outer leaves , cut off stem so that the artichoke will stand by itself on a plate
cut across the top part of the artichoke , 1 / 2 or so , and use scissors to decoratively cut across a few of the remaining outside leaves to resemble a flower
cover and refrigerate until ready to use
mix mayonnaise , mustard , kosher salt and pepper to taste
when ready to serve , use a spoon to place a thick line of the mayonnaise-mustard mixture off to one side of each individual small flat serving plate
use a clean , unused comb , or similar , to draw wavy lines on the plate through the sauce
place the cooked artichokes on the plate and sprinkle dill weed atop the wavy sauce , and serve
baby arugula and walnut salad in a tomato bowl
to make the tomato bowls:
with a sharp knife , slice the very top and the very bottom off of he tomatoes
then slice each in half through the width)
using a paring knife carefully cut out the center of the tomatoes leaving about 1 / 4-1 / 2 inch of meat around the bottom and sides
remove the seeds with your fingers , it's ok if you go through the bottom a little
chop any of the removed meat , leaving the seeds behind
set aside
mix the tarragon , oil and vinegars in 13x9 pan
place the tomato bowls in the mixture and spoon over to coat
let marinate for about 15 minutes , spooning the mixture over the tomatoes a few times
remove the tomatoes from the marinade , and place on a baking sheet
season lightly with salt and pepper
save the marinade for the dressing
roast at 350 for 8 minutes
they will still be firm , but some of the rawness with have cooked out
while the tomatoes are cooling make the salad:
slice the radishes in rounds then into sticks
place them in a medium bowl , with the reserved chopped tomatoes
roughly chop the walnuts and add to the bowl
add the arugula and lightly season with salt and pepper
drizzle the leftover marinade over the salad and gently toss
place a tomato bowl in the center of plate and fill with the salad , making sure to get a little of everything in each bowl , overflowing a little
baby back barbecue ribs
preheat grill to medium or oven to 450f
center half of ribs in single layer on each sheet of reynolds wrap heavy duty aluminum foil
combine brown sugar and seasonings
rub over ribs , turning to coat evenly
bring up foil sides
double fold top and one end to seal packet
through open end , add 1 / 4 cup water
double fold remaining end , leaving room for heat circulation inside
repeat to make two packets
to grill: place rib packets in covered grill and grill 45 to 60 minutes
remove foil
place ribs on grill
brush ribs with barbecue sauce
continue grilling 10 to 15 minutes , brushing with sauce and turning every 5 minutes
to bake: place rib packets on a cookie sheet and bake in oven 45 to 60 minutes
remove foil
place ribs on broiler pan
brush ribs with barbecue sauce
broil 4 to 5 inches from broiler , 10 to 15 minutes , brushing with sauce and turning every 5 minutes
baby back ribs
prepare the rub by mixing all the ingredients together
place each rib rack on a sheet of extra-wide , heavy-duty aluminum foil
season racks liberally with salt and sprinkle each rack with 3 tablespoons of the rub
turn the ribs , meat side down , and tightly seal each foil pouch
place on a half sheet pan and refrigerate overnight
the next day , heat the oven to 250 degrees f
combine the orange juice and margarita mix in a liquid measuring cup
open 1 end of each pouch and evenly divide the liquid between the 2 pouches
reseal the pouches and place the sheet pan in the oven for 2 hours
remove the ribs from the oven , carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup
reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours
the fat in the braising liquid will have solidified on the top and can be removed at this time
transfer the liquid to a small saucepan and add the honey , ketchup , worcestershire sauce , espresso powder and cayenne pepper
whisk to combine
set over medium high heat and reduce to a glaze , approximately 10 minutes
set a gas grill to medium-high and allow to heat for 10 minutes
cut each slab in half and place them on the grill , flesh side down , close the lid and decrease the heat to medium
leave alone for 3 minutes
flip and cook for another 3 minutes
flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char
remove the ribs from the grill to a cutting board
and cut into 2 rib portions , using kitchen shears
add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat
serve the remaining glaze on the side
baby back ribs  reynold s wrap
preheat grill to medium
lay 2 sheets heavy duty reynolds wrap aluminum foil on counter
center half the ribs in a single layer on each sheet of foil
combine sugar and seasonings , rub over ribs
bring up foil sides
double fold top and one end to seal packet
pour in 1 / 4 cup water
double fold remaining end , leaving room for heat circulation inside
repeat to make two packets
grill 45-60 minutes in covered grill
remove foil , place ribs on grill
brush ribs with your favorite barbeque sauce
continue grilling , 10-15 minute brushing with sauce and turning every 5 minutes
oven: make packets as directed
preheat oven to 320f place on a cookie sheet and bake for 2 hours slice open tops of packages and brush sauce on
place back in oven for 15 minutes
baby back ribs  slow cooker
trim excess fat from ribs
combine dry ingredients and rub over the surface of the ribs
place ribs in slow cooker or crock-pot standing on their edge with the meaty side out
cook for about 8 hours
remove ribs from slow cooker and brush with barbecue sauce
my
i placed them onto a flat tray lined with foil , with minimal juice from the slow cooker
i pre-heated the oven to 380 and i brushed the ribs with sweet rays bbq sauce and we baked them for about 20 minutes to firm them up a bit and glaze them
they were awesome
first , we cooked for 6
5 hours on low , and the ribs came out moist and falling off the bone tender
any longer , and they would have not have held together
second , we also coated lightly in bbq sauce when they came out , and then put them under the broiler for 7 minutes
that way , the outside was crispy and bbq-like , but the inside was moist and so , so , tender
when we make again , we'll take them out after 6 hours , which is plenty on low ! my wife said they are the best she's ever had , and my mother-in-law wanted the recipe !
baby back ribs with espresso bbq sauce
cut each rack of ribs in half
season with salt and pepper
place ribs on foil-lined baking sheet in two piles of three pieces
bake 2 1 / 2 hours or until tender
rotate ribs every 30 minutes
remove from oven and wrap with foil to prevent drying out
mix honey , soy sauce , vinegar , ketchup and espresso in saucepan
place oil and garlic in small skillet and heat for 1 minute until garlic becomes golden
add to honey mixture
simmer sauce 15 minutes
preheat oven to 425 or heat up grill
brush both sides of ribs with sauce
cook in single layer , basting often
ribs are finished when glazed and carmelized , about 15 minutes
baby baked potatoes with bleu cheese topping
wash and dry potatoes, pour oil into bowl , add potatoes, toss to coat, dip each potato in salt to coat lightly, place potatoes on baking sheet, bake at 350 for 50 minutes or until tender, combine sour cream and bleu cheese, cut a cross in top of each potato, open, top each potatoe with a spoonful of cheese ,, sprinkle with chives
baby bam
place all ingredients in a mixing bowl, stir well to combine, store in airtight container for up to 3 months
baby bananas in orange sauce  benin
heat orange juice , brown sugar , and lemon juice in a skillet for about 15 minutes on low
the orange juice will reduce and thicken into a syrup
peel bananas and add to syrup
cook for a few minutes per side , making sure to warm through
serve immediately with ice cream , pound cake , or plain
both would be all the better !
baby beans with orange crumble
cook the frozen baby beans according to the packet directions
while the beans are cooking , heat the butter and oil in a pan
stir in the breadcrumbs , orange zest and almonds
and cook until the breadcrumbs are golden brown and crunchy
drain the beans well
stir the garlic butter into the breadcrumbs mixture , and allow it to melt
and carefully toss the contents of the pan so that the ingredients are all well-combined
serve the beans topped with the breadcrumbs mixture
baby bear sandwiches
mix the peanut butter with honey if desired and spread mixture onto bread, cut the bread into a heart shape , using a cookie cutter, use the raisins on the heart shape to make the eyes, place the cherry on the point of the heart shape to make the nose
baby bear s whole wheat banana bread
stir together dry ingredients, beat oil , applesauce , and honey together, add eggs and beat well, add bananas and beat to combine, add dry ingredients to wet , alternating with hot water, mix well after each addition, pour into two greased 5x9 loaf pans, bake at 325 degrees for 60-70 minutes , or until tests done, invert loaves onto wire rack to cool completely
baby beet salad with feta and raspberry vinaigrette
preheat oven to 350f
boil beets for 30 minutes with skin on
drain and place on baking sheet and roast for 20 minutes at 350
cool for 10 minutes
peel and slice
puree dressing ingredients in blender and add chives at the end
place greens in center of plate , surround with beets , crumble feta and drizzle with dressing
baby beet salad with rocket and goats cheese
place beetroot in a large saucepan, cover with cold water , bring to the boil, simmer 40 minutes or till tender , cool in pan, drain beetroot, use your hands to rub off skin, combine beetroot , rocket , onion , cheese and pinenuts in serving bowl, shake oil , juice and sugar together, season to taste, drizzle salad with dressing just before serving
baby beet tops  with teeny weeny baby beets attached
wash beet tops well and shake excess water off
cut the baby beets off the stems and slice the bigger ones in half
cut the stems off the leaves and discard
in a large non stick frypan , over high heat , add the olive oil , onions and baby beet pieces
saute'til onions are just beginning to soften
add the beet leaves , whole
reduce heat to medium and add the smashed garlic , salt and pepper
turn everything over several times to mix well , while cooking 2 to 3 minutes
add oyster sauce and balsamic vinegar , turn over several times , cover and cook another 5 minutes
drain slightly / loosely , do not press , serve hot , immediately
baby bella and green bean salad
heat salted water in a large saucepan until boiling
cook the beans until tender , about 7 minutes
drain beans
set aside to cool
whisk together the garlic , vinegar , mustard , salt and pepper to taste in a small bowl
slowly whisk in the olive oil , adding in a steady stream , until smooth
combine the reserved beans , green onions , mushrooms and parsley in a large bowl
pour dressing over vegetables
toss lightly
chill 30 minutes before serving
baby bellini
in a champagne flute , add fruit juices, fill with apple cider, stir and serve
baby birthday cake
combine the sliced carrots with 1 cup pluse 2 tbl
of the apple juice concentrate in a pan , bringing it to a boil
simmer for 15 to 20 minutes until the carrots are soft
puree carrots and juice with the raisins in a food processor
preheat the oven to 350 degrees
line two 9-inch square cake pans with parchment paper , also greasing the parchment
mix flour , wheat germ , cinnamon and baking powder in a mixing bowl
add remaining wet ingredients , adding the carrot / raisin puree last , folding inches
pour evenly into two cake pans
bake for 35 to 40 minutes , until a toothpick comes clean
wait until cakes or cooled until you frost
baby blintzes
preheat oven to 350 degrees
spray muffin tin with cooking spray
using a large bowl for an electric mixer , crumble the farmer's cheese chunks
add one ingredient at a time , cottage cheese through eggs , mixing well to incorporate each ingredient
fill each of muffins halfway with the cheese mixture
place 3 blueberries on top
bake 20 minutes
remove from oven and cool in muffin tin for 5-10 minutes
using a knife to loosen the edges , remove muffins and place on wire rack to cool
serve hot , warm or at room temperature
before serving , sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center
baby block shower or birthday cake
make or buy a minimum of 2 pound cakes
slice in half width-wise and shave sides and top accordingly to make a cube
color appropriate amount of white frosting with food coloring to make pink , blue or whatever colors "blocks" you want
frost all sides but the bottom of the blocks with the colored frosting
using a frosting gun or a ziploc filled with remaining white frosting - write the first letter on all sides , including the top of the block
repeat with the additional "blocks" by finishing out the name you are using
arrange blocks to spell out the name on a beautiful platter and getting ready for the compliments !
you could get even fancier and pipe the contrasting color of frosting onto the edges / trim of the blocks to define them more
or you could decorate the blocks with the white frosting and spell the baby's name out with the color-tinted frosting
the possibilities are endless !
baby blt s with arugula
cook the bacon in a skillet until crisp then let drain and cool on a paper towel
slice your english muffins in half and then toast or warm them to your liking
spread mayonnaise onto both slices then add tomato slices , bacon , and then arugula