formido/recipes-20k huggingface dataset:
bademiya s justly famous chile coriander chicken
1
remove and discard the skin from the chicken legs , then rinse under cold running water
drain and blot dry with paper towels
place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste
2
heat a dry skillet over medium heat and add the coriander seeds , peppercorns , and cumin seeds
toast the spices until fragrant , 2 to 3 minutes , shaking the skillet occasionally
let cool , then transfer to a spice mill and grind to a fine powder
combine the ground spices in a blender or mini chopper with the garlic , ginger , oil , 1 / 4 cup water , lemon juice , cayenne , and salt
process to a smooth paste , adding more water if necessary to obtain a pourable consistency
add the cilantro and process just to mix
3
using your fingers , spread the seasoning paste over the chicken legs to coat on both sides , then cover and let marinate , in the refrigerator , for 4 to 6 hours
4
preheat the grill to high
5
when ready to cook , oil the grill grate
remove the chicken legs from the baking dish and arrange on the hot grate
grill , turning with tongs , until the juices run clear when the
6
transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges
bademjan   delicious persian stew
peel the eggplant and cut it lengthwise in half
lightly salt and leave it to drain in a colander for half an hour
rinse and pat it dry with paper towel , or leave to dry it overnight
fry the eggplant in oil until it is lightly colored
remove and keep to the side
put 2 tablespoons of oil in a deep pot and fry the onion , adding the meat , pepper turmeric and tomato paste
saut until the onion is lightly colored
add water and let it simmer until the meat is tender
add more water if its required
when the meat is tender , add the eggplant , sugar , lemon , and salt to taste
let the mixture boil for another few minutes
taste and adjust the seasoning
badische schupfnudeln  spaetzle
boil the potatoes in their jackets for 25-30 minutes, peel the potatoes and put them on a lightly floured board, mash them with a rolling pin, add flour , egg , parsley , salt and nutmeg, knead well to form a smooth dough, roll out the dough to about 1 cm thick or to the thickness of your thumb, cut flattened dough into thin strips of 5 cm long, gently roll out the strips or stretch them until the ends taper, leave aside for 15 minutes, heat lard in a pan and fry the noodles till golden brown, serve with roast pork , racks of lamb , sauerkraut or any cabbage dish
baduizm
shake with ice strain into cocktail glass, sprinkle with grated chocolate
baeckoefe
the night before: toss together and marinate the meats with the diced onion , leeks , carrots , spices and garlic
then add the white wine and keep in refrigerator overnight
the next day: remove the meat , draining it , but keeping the juices
grease a covered roasting dish and cover the bottom with half of the potatoes
place the marinated meat on top of the potatoes , along with the onions and leeks
salt and pepper lightly
place the rest of the potatoes on top of meat , covering thoroughly
pour the marinade over the whole thing , and add water , enough to reach the top layer of potatoes
mix together some flour and water , in order to get a rather soft and sticky dough
place the lid on the dish and seal it with this dough
be sure to press the dough firmly , to be sure it is sealed and not just resting on top of the lid
bake in a 275-300 degree oven for 3 to 3 1 / 2 hours
serve right from the dish , hot
bag end brown bread
blend first five ingredients in large bowl
add soda and salt
mix well
stir in flour and nuts
pour into well-greased 9" or 10" bread pan
aprinkle seeds on top , as much as you like
cover loosely with tin foil , shiny side up , and bake at 350 degrees for 40-50 minutes until toothpick inserted in center comes out clean
serve hot !
bag of cole slaw
in a large ziploc bag , add carrots , cabbage& onions
toss well
in a small bowl mix dressing ingrds together and pour on top of slaw mixture , ziplock the top and shake well
bag of pudding
measure pudding powder into ziploc type bag
add milk
seal bag , squeezing out excess air
knead gently until well mixed and thickened
if your hands are warm , you may need to refrigerate for a few minutes
when thickened , snip a small hole in one corner and squeeze the pudding directly into your mouth !
bag style shake a cake
put all bag ingredients in a gallon bag
shake , shake and shake
mix wet ingredients in a container or bowl
add to bag in two increments and shake the bag each time
spray pam in a 8 x 5 pan or three round 8 inch cake pans
round dutch oven can be used but should be sprayed with pam or greased
preheat oven 350
cook for approximately 25 minutes or until cake springs back up when touched in the middle and sides pull alway from the pan
cool about 10 minutes
frost with icing or serve plain with ice cream or whipped cream
bagatelle  french canadian trifle
for the custard:
mix together sugar and cornstarch in a large saucepan
add egg yolks , and whisk to combine
then gradually whisk in milk
cook over medium-low heat , stirring constantly , until custard thickens to the consistency of thick cream , about 25 minutes
transfer to a large bowl , and add vanilla
cover surface of custard with plastic wrap to prevent a skin from forming , and refrigerate until completely chilled , about 2 hours
for the trifle:
cut cake into 2" x 1" pieces
arrange a layer of cake pieces in the bottom of a large trifle or glass bowl
sprinkle cake with some of the marsala
then spread a layer of strawberry jam over the cake
then scatter some of the raspberries over the jam
pour some of the custard over the berries
repeat layering , ending with custard
cover with plastic wrap , and refrigerate for at least 3 hours
remove trifle from refrigerator about 1 hour before serving
just before serving , put heavy cream and sugar into a large , well-chilled mixing bowl
beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks
decorate trifle with large dollops of whipped cream
bagel cheese dip
with mixer , mix"cheez whiz" , "kraft" and cream cheese until smooth, cut bagels in bite size wedges, serve
bagel chicken salad sandwiches
in medium bowl , mix chicken , bacon , celery , onions , basil , garlic powder and mayonnaise
spread chicken mixture on bottom halves of bagels
top with cucumber slices
cover with top halves of bagels
serve immediately , or wrap each sandwich in plastic wrap and refrigerate up to 24 hours
bagel chips
with the rack in the middle position , preheat the oven to 180c
set the bagels on a cutting board and slice them into very thin rings
in a bowl , combine the oil and the spices
brush one side of the bagel slices with the oil and transfer to the cooking sheet
season with salt
bake for about 4 minutes until light golden brown
let cool completely
store in an airtight container
bagel crisps
slice bagels in half and then cut into 1cm slices, deep fry til brown and crunchy , remove to paper towels, sprinkle with salt and chili powder on both sides and serve
bagel croutons
preheat oven to 350f
split / cut the bagels in half , cut each half in 12 pieces
i a bowl combine the olive oil with the seasonings of your choice , add the bagel pieces and toss to coat
spread on a baking sheet , bake for 8 to 10 minutes or until golden brown
bagel dip
combine all ingredients, serve with pieces of bagels, easy !
bagel dogs or mini bagel dogs
in a large mixing bowl , dissolve the yeast , brown sugar and salt in the 1 1 / 2 cups warm water
stir in flour , and knead dough on a floured surface until smooth and elastic , about 8 minutes
place in a greased bowl , and turn to coat the surface
cover , and let rise for one hour
combine 2 cups warm water and baking soda in an 8 inch square pan
after dough has risen , divide in half and put one ball back in the bowl and cover again
gently roll and stretch the second half into a log about 16 inches long and cut into 16-20 pieces
roll each piece into a 7 inch rope , then starting at one end of the little smokie begin wrapping the dough around in a spiral , ending at the other end
crimp the end or push it under the last wrap if needed to secure
dip it into the baking soda and water solution
place on parchment covered cookie sheets , loosely cover with foil and let rise 15 to 20 minutes
repeat all with second half of dough
bake at 450 degrees f for 8 to 10 minutes , or until golden brown
brush with melted butter , and sprinkle with coarse salt
repeat with remaining dough
feel free to experiment with different sizes of dough you use for wrapping , especially if you choose to make the full-sized dogs
i ended up liking the thicker wraps best because the dough stayed soft and puffy instead of getting hard and crunchy on the outside
any leftover dough can be formed into pretzels , twisted into pretzel sticks or i even tried just cutting them into bite-sized bits that were great for toddler snacks
serve with cheese sauce , ketchup , mustard , bbq or horseradish sauce for dipping
yield depends on how many little smokies or hot dogs you're using
one full recipe though will make a nice addition to your appetizer tray
bagel french toast casserole
cut the bagels in half and spread evenly with the laughing cow cheese
cut each half into eights and place cut side down in an 8x8 inch pan that has been sprayed with non-stick cooking spray
in a small bowl , mix together the eggs or egg substitute , vanilla and maple syrup
pour over bagels and sprinkle with chopped pecans
cover the dish with foil , place in refrigerator overnight
the next morning , remove from refrigerator 30 minutes prior to baking and allow to stand on counter
preheat oven to 350 degrees and place covered dish in oven
cook for 30 minutes , uncover , sprinkle liberally with cinnamon sugar and bake an additional 20 to 30 minutes or until center is firm and surface is lightly brown
serve with warmed maple syrup
bagel pinwheels
spread cream cheese on toasted bagel, layer tomato on one side, layer bacon on top, put halves together, enjoy !, all measurements are approximate , add more or less as desired !
bagel pizza
set oven to broil on high, split bagel in half and place on cookie sheet, top with ham first , then pepperoni , then cheese, broil for about 2 or 3 minutes or until cheese is completely melted, do not brown the cheese !
bagel pizzas  oamc
in a large skillet , brown the beef and onion
drain the fat
add salt , pepper , and garlic salt
spread 2 teaspoons of cheese spread and 2 teaspoons of pizza sauce on each muffin
spoon meat onto sauce
sprinkle with parsley and parmesan cheese
place on a cookie sheet and flash freeze
then , place bagels in freezer bag
store in freezer until ready to serve
to serve: bake frozen at 350 degrees for 20 to 30 minutes , or until bubbly
bagel roll   sushi
combine first 3 ingredients
cut off top quarter of nori sheet along short end
place nori , shiny side down , on a sushi mat covered with plastic wrap , with long end toward you
pat 3 / 4 cup rice over nori with moist hands , leaving a 1-inch border on one long end of nori
gently flip nori sheet
spread 1 1 / 2 tablespoons cream cheese mixture along top third of shiny side of nori
top with 1 / 3 cup salmon
lift edge of nori closest to you
fold over filling
lift bottom edge of sushi mat
roll toward top edge , pressing firmly on sushi roll
continue rolling to top edge
press mat to seal sushi roll
repeat procedure with remaining ingredients
slice each roll into 8 pieces with a sharp knife
bagel transformation
spread cream cheese on bagel halves, top with apples and raisins, mix brown sugar with cinnamon and nutmeg, sprinkle on top
bagel tuna melt
preheat oven to 350f
have ready an ungreased baking sheet
in a mixing bowl , combine tuna , onion , pepper , mayo and worcestershire
taste and add salt and / or pepper if you wish
in the toaster , toast bagel halves
place all 4 on baking sheet
on a bagel half , place one slice tomato , then one-quarter of tuna mixture , then 1 slice cheese
repeat with other bagel halves
bake for 5 minutes , or until cheese melts
if you wish , quickly broil to brown melted cheese
bagel with smoked salmon
spread bottom bagel slice with cream cheese
place 3 slices of smoked salmon on top of cream cheese
top with onions and tomatoes , garnish with dill and cover with top halves of bagel
bagel s my way
mix cream cheese and dry vegetable soup mix and refrigerate for at least half an hour
while cream cheese is being chilled , mix tomatoes , green onion , salt , pepper and oil in serving bowl
let rest 5-10 minutes
to serve bagels: spread cream cheese mixture on bagel
top with a slice of provolone cheese , the shredded ham , and top with the tomato mixture
serve with fresh strong coffee !
bagel  lox and egg strata
place melted butter in 3 quart rectagular baking dish , spreading to cover the bottom
spread bagel pieces evenly in prepared dish
sprinkle salmon , cheese , and chives evenly over the bagel pieces
in large bowl combine eggs , milk , cottage cheese , and pepper
pour over layers in dish
press down gently using the back of a wooden spoon to moisten all ingredients
cover and chill in refrigerator over night or for at least 4 hours
preheat oven to 350 degrees
bake uncovered for 45 minutes or until set and edges are puffed and golden
let stand for 10 minutes before serving
bagels
in a mixer bowl combine 1 1 / 2 cups of the flour and the yeast
combine warm water , the 3 tbsp sugar and the salt
pour over the flour mixture
beat at low speed of electric mixer for about 30 seconds scraping the bowl as you mix
beat 3 minutes at high speed
stir in as much remaining flour as you can mixing with a spoon
turn out onto a lightly floured surface
knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic
cover
let rest 10 minutes
cut into 12 portions
shape each into a smooth ball
punch a hole in the center of each
pull gently to make a 1 1 / 2-2-inch hole
place on a greased baking sheet
cover , let rise 20 minutes
broil 5 inches from heat 3-4 minutes , turning once
heat 1 gallon of water and 1 tbsp of sugar to boiling
reduce heat
cook 4 or 5 bagels at a time for 7 minutes , turning once
drain
place on a greased baking sheet
bake at 375: in the oven for 25-30 minutes
light rye bagels prepare bagels as above
except substitute 1 1 / 2 cups rye flour for the first 1 1 / 4 cups of the all-poupose flour
herb bagels prepare bagels as above , except add 2 tsp
dried marjoram , crushed or 1 tsp dried dill
or 1 tsp
dried tarragon , crushed
or 1 / 2 tsp
garlic powder to the flour-yeast mixture
onion bagels prepare as above except cook 1 / 2 cup finely chopped onion in 3 tbsp butter till tender but not brown
brush onion mixture over tops of bagels after first 15 minutes of baking
poppy or sesame seed bagels prepare bagels as above except before baking brush tops with beaten egg
sprinkle with the seed
bagels   prosciutto
toast bagels to your preferred darkness, liberally spread cream cheese on each bagel half, put 1 slice of prosciutto on each bagel half, enjoy !
bagels  in metric converstion for europeans
mix together the unsifted flour , 3 tablespoons sugar , 1-1 / 2 teaspoons salt , yeast , water , and butter in the bread machine on the manual setting
or , mix 1-1 / 2 cup flour , 3 tablespoons sugar , 1-1 / 2 teaspoons salt , and yeast
heat water and butter to 120-130f
add water to dry ingredients
beat 2 minutes at medium speed on mixer
add 1 / 2 cup flour , beat at high speed 2 minutes
stir in more flour to make a stiff dough
knead 8-10 minutes
cover and let rise
punch down
cover
let rest 15 minutes
remove from bread machine
divide dough into 12 pieces
shape 3 pieces into smooth balls
poke a 1-inch hole in each
drop bagels into a large skillet with 1 inch water with 1 tablespoon sugar and 2 teaspoons salt in the water
cook on medium low heat for 3 minutes , turn and cook 2 minutes
turn again , cook 1 minute more
drain on towels
repeat for rest of dough
place on greased cookie sheet
bake at 375f for 20-25 minutes
remove from sheets and cool
if desired , before baking , mix 1 egg white and 1 tablespoon water , brush on bagels , and sprinkle with sesame , poppy , or caraway seeds
bagels   fresh
put yeast and 1 tablespoon sugar in a large bowl
pour in 1 / 4 cup warm milk
stir with your finger to make sure the yeast and sugar are dissolved
add 1 more tablespoon sugar
add remaining 3 / 4 cup warn milk
add oil , salt and 2 eggs
beat thoroughly
stir in 3 1 / 4 cups flour
mix until you have a firm dough
turn the dough out onto a floured work surface and knead , adding more flour as necessary until you have a smooth , bouncy dough - about 5 minutes
lightly oil a bowl , place dough in bowl and turn over
cover bowl with plastic wrap and let dough rise until double in size - about 40 minutes
turn the dough out onto a lightly floured work surface
roll into a log - 18" long
cut the dough into 18 1" slices
cover the slices lightly with a towel
one by one , shape each piece into a round and flatten it into a circle about 2 1 / 2 inches in diameter
now , make a hole in the center by thrusting in your index finger which you have dipped first into flour
twirl your finger around the hole to enlarge it , then widen it further by gently pulling back the edges of the circle and evening and plumping up the roll as you do so
place the rolls on a tray and let them rest for 20 minutes
while dough rounds are resting , oil two baking sheets and preheat oven to 375 degrees
fill a large wide pan or skillet with boiling water
put 1 tablespoon sugar in each pan and bring water to a boil , then reduce the water to a simmer
with a spatula , scoop up the first of the circles you shaped and drop it gently into the simmering water
follow with three others so you have four to a pan
repeat with the other pan if you are poaching two panfuls at a time
the circles of dough will rise to the surface and swell up
poach them on the first side for about 3 minutes
turn them with a slotted spoon and poach on the other side for 3 more minutes
if you notice that the holes seem to be closing , ease them open with the handle of a wooden spoon
remove the bagels with a slotted spoon , shaking each one gently to remove the water and place them slightly apart on the baking sheets
paint the tops with egg white and bake in the pre-heated oven for 30 minutes , until lightly browned
remove the pans from the oven and cool the bagels on racks
variation #1: after painting the bagels with egg white , sprinkle about 1 / 2 teaspoon sesame seeds over the top of each bagel and bake
variation #2 onion bagels: peel and thinly slice 2 large onions
saute' the slices gently in 3 tablespoons butter for 10 minutes
after painting the bagels with egg white , distribute the saute'ed onion slices equally over the tops and bake
bagels ii
in large mixer bowl , combine yeast and 1 3 / 4 cups of flour
combine water , sugar and salt
add to yeast mixture
beat at low speed of electric mixer for 1 / 2 minute , scraping sides of bowl constantly
beat 3 minutes at high speed
by hand , stir in enough of the remaining flour to make a moderately stiff dough
turn out on lightly floured surface and knead until smooth , 5 to 8 minutes
cover , let rest 15 minutes
cut into 12 portions and shape into smooth balls
punch a hole in center of each with a floured finger
pull gently to enlarge hole , working each bagel into uniform shape
cover , let rise 20 minutes
in large kettle combine 1 gallon water and 1 tablespoon sugar
bring to a boil
reduce temperature to a simmer
cook bagels 4 or 5 at a time , for 7 minutes , turning once
drain and place on ungreased baking sheet
bake in 375 degrees oven for 30 to 35 minutes
bagels with avocado spread   smoked salmon
cut avocado lengthwise around pit , twist halves to separate, spear pit with a knife and twist and pull to remove, gently scoop out flesh with a spoon, transfer to a medium sized bowl, mash avocado , stir in onion , lemon juice , salt and pepper, cut bagel halves crosswise to make 8 pieces, spread evenly with avocado mixture, top with salmon slices and garnish with thin onion rings if desired
bagels with smoked salmon
arrange smoked salmon , thinly sliced , sliced red onions , 2 leaf lettuce , 4 slices tomatoes , hard boiled eggs , lemon and parsley sprigs on a nice pretty plate
add cream cheese in the middle with spreading knife
fill bowls with green and black olives , capers , chopped green onions , thinly sliced green and red peppers for garnish
toast bagels , bagels in a basket lined with a cloth napkin
optional ! whip cream cheese until soft and fold in chives or dill for spreading on the bread
bagels with smoked salmon  ww
in small bowl , combine cream cheese , scallions , dill and milk
spread one-fourth of the cheese mixture onto bottom half of each bagel
top cheese mixture evenly with tomato slices
drape 1 smoked salmon slice over each portion of tomatoes
top each portion of salmon with 1 / 2 teaspoon each of the onion and capers , then 1 remaining bagel half
serving provides: 1 / 2 vegetable , 1 / 2 protein , 1 bread , 25 optional calories
per serving: 121 calories , 1 g total fat , 0 g saturated fat , 6 mg cholesterol , 386 mg sodium , 18 g total carbohydrate , 1 g dietary fiber , 9 g protein , 89 mg calcium
2 points
bagged a fish dinner
mix together the margarine , garlic salt and seasoning
on a lined cookie sheet stuff your bag
place uncooked vegetables in the bottom of the brown paper lunch bags
place the raw fish on the vegetables and pour 1 / 4 cup of the fish butter ontop of the fish and vegetables in each bag
close bag
bake 375 for 25 minutes , drain bag of excess butter or it will be to salty
important vegetables are on bottom or fish will stick
serve in bag if desired with and x cut in top to peel open the dinner
baghala polo    iranian rice with lamb  dill and lima beans
in a heavy 3-4 quart casserole , with a tightly fitting lid , melt the 2 tablespoons of butter over a medium heat
add the onions and cook for about 10 minutes or until the slices are browned
you will need to stir them often
use a slotted spoon to remove them from the pan and onto a plate
set aside
working in batches , brown the lamb cubes in the remaining fat in the dish
as they brown , take them out of the dish and put them on the plate with the onions
pour the 3 cups of water into the casserole and bring it to a boil , scraping to loosen any brown particles clinging to the dish
return the lamb and onion to the dish , add the salt and reduce the heat to low
cover tightly and simmer for about an hour or untilt he lamb is tender and doesn't show any resistance when pierced
transfer the onions , lamb and all the cooking liquid to a large bowl
set the casserole aside
preheat the oven to 350f bring 6 cups of water to a boil in a 5-6 quart saucepan
pour in the rice in a slow , thin stream so the water does not stop boiling
stir a couple times and boil for 5 minutes
remove the pan from the heat , stir in the dill and lima beans and drain in a fine sieve
ladle about half of the rice mixture into the smaller casserole and moisten it with 1 / 2 cup of the lamb cooking liquid
then use a spatula or spoon to spread the rice mixture to the edges of the pan
use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice
spread the remaining rice mixture on top
combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice
bring the casserole to a boil over high heat
cover tightly and bake on a middle oven shelf for 30-40 minutes or until the beans are tender and rice has absorbed the liquid
to serve , spoon about a cup of the rice mixture into a small bowl
add the dissolved saffron and stir until the rice is bright yellow
spread about half the remaining rice on a heated platter and arrange the lamb over it
cover the lamb with the rest of the plain rice and garnish with the saffron rice
pour the remaining 6 tablespoons butter over the top