formido/recipes-20k huggingface dataset:
bangladeshi egg with paratha
for preparing egg:
in a bowl beat the eggs and add chopped onions , chopped green chili , chopped coriander leaves , coriander powder , black pepper , salt and tasting salt
mix all the ingredients well
now in a non-stick frying pan , heat butter and oil together
when butter is melted completely , add the egg mixture in butter and oil
when you think that the lower part of the egg has become brown , turn it to the other side
when the egg has been cooked , take off from stove
remember that the fire of the stove while frying should not be large , it should be medium
for preparing paratha:
in the flour add milk , margarine , and salt
mix with the help of spoon
now make dough by adding bit warm water
keep on adding until you get a soft dough
making dough is not so easy
be careful about the amount of water
you may do it in dough maker
now keep on spreading this dough with the help of your hands
while spreading , you may spread some dry flour on your palm
you will now get a flat circle bread
in a non-stick frying pan , heat shortening
put this paratha on frying pan and when lower part becomes light brown turn it to other side
when you think it is cooked well take in a flat dish
serve it with the fried egg
for garnish use sliced carrots , cucumber and rose flower which is made of tomato peel and two or three mint leaves with it
enjoy this great meal at lunch or at evening meal when you think of eating something delicious and different
bangladeshi mango milk shake
heat the milk and make it 2 glass or if you want to use prepared packet milk you can use it
now take a blender or mixer milk , condensed milk , mangoes , mango ice-cream , sugar & nuts and start mixing
mix till everything is mixed
bangladeshi potato kebabs
in a large bowl add boiled and smashed potato , chopped onions , chopped tomato , chopped green chili , coriander powder , black pepper , oil , salt , cornstarch , 1 egg and red chili powder
mix all these ingredients well with the help of your hands or spoon
now in another bowl beat 1 egg
in a flat plate mix some bread crumbs and flour
make small cutlets of the potato mixture with the help of your hands
dip these kebabs in the egg and wrap with bread crumbs and flour
now fry them in oil and when brown , serve in a dish with sliced cucumber , carrot and onions
while making kebabs you may spread some oil on your palm
after making kebabs with your hands , you may put them in dish and keep in the fridge
remember ! the dish on which you will put the kebbab , grease it
then after sometime fry them in oil
bangor big fat fudge brownies
preheat oven to 350f
cream butter , sugar , and vanilla in mixing bowl , and beat in eggs
in another bowl , stir together flour , cocoa , baking powder and salt with a fork , then blend dry ingredients into egg mixture , but do not over-beat
spread batter into an ungreased 8-inch square pan , and bake 40-45 minutes , until brownie begins to pull away from the edges of the pan
cool completely
dust with powdered sugar , and cut into squares
banh mi  asian sandwich
combine the first five ingredients
cover and let stand for 15 mins to and hour
then drain
preheat oven to 400f
combine the chili garlic sauce and 1 1 / 2 teaspoons of sugar
stir well
place pork on the rack of a small roasting pan or broiling pan coated with cooking spray
spread 2 tablespoons of the chili garlic mixture evenly over pork
sprinkle the pork with 1 / 2 teaspoon salt
bake at 400f for 20 minutes or until a thermometer registers at 155f cool
cover , and refrigerate
combine mayo and the remaining chili garlic mixture
cover and refrigerate
cut each baguette horizontally
cutting into but not completely through
spread mayo garlic mixture evenly on cut sides
thinly slice the pork
divide evenly between baguettes
top evenly with carrot mixture , arrange 8 cucumber slices and 8 cilantro sprigs on each baguette
top evenly with the green onions and jalapeno
press gently to close
cut each baguette in to four servings
banh mi  vietnamese submarine sandwich
make the slaw: in a small saucepan , combine the water , sugar , and vinegar and bring to a boil
transfer the vinegar mixture to a bowl and cool
add the carrot and daikon , mix well , and season with salt
set aside to marinate for 30 minutes or store in the refrigerator up to overnight
meanwhile , make the seasoned pork: heat the oil in small nonstick skillet over medium heat
add the onion and cook , stirring , until soft
add the pork , seasoning , garlic , and pepper and cook , stirring , until just cooked through , about 2 to 3 minutes
remove the heat and set aside covered with foil to keep warm
make the sandwiches: preheat oven to 400 degrees f
slice the baguettes open lengthwise , and slather the insides with mayonnaise
arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes
remove the baguettes from the oven and immediately fill each with some of the seasoned pork
in each sandwich , arrange 2 slices each of the bologna and salami , 1 teaspoon soy sauce , 1 / 2 tablespoon cilantro , 1 slice cucumber , ground pepper , and chili oil , if using
serve immediately , with the slaw on the side or in the sandwiches
banh mi vietnamese sandwiches  bnh mi
if using satay marinade , combine ingredients , and marinate meat at least 2 hours in the refrigerator
sprinkle carrot and daikon with salt and 1 teaspoon of the sugar and toss with fingers
let sit about 3 minutes , until softened
rinse and drain
mix vinegar , water , and 1 tablespoon of sugar
add carrot and daikon , and let marinate at least 1 hour in the refrigerator
grill meat until done and slice
lightly toast bread
spread lightly with mayonnaise and sprinkle on soy sauce
fill with cilantro , carrot , daikon , cucumber , meat and jalapeno
close and enjoy !
banh mi style chicken sandwich
to make sandwiches , spread both sides of the baguettes with mayonnasise and hot sauce
arrange chicken over bottom halves and sprinkle with chili sauce
add jalapenos , cucumber slices and herbs and then drizzle with more sauce
toss lettuce and carrots with vinegar and then add to the sandwiches , topping with more chili sauce , if desired
add top halves
banh xeo   vietnamese crepes
place pork loin in a saucepan
cover with water and bring to a boil over medium heat
simmer until cooked through , about 20 minutes
allow pork to cool , then julienne into strips
shell and devein shrimp
slice each one in half lengthwise
rinse herbs and drain
set aside
in a mixing bowl , prepare batter by mixing rice flour , self-rising flour , water , coconut milk , curry powder , sugar , salt , and green onion until smooth
divide pork , shrimp , onion , and bean sprouts into 5 separate little piles for easy access during cooking
heat 1 tbsp oil in non-stick frying pan until hot
cook pork shrimp and onion until it starts to sizzle
add 1 / 2 cup of batter and swirl to cover pan and get batter underneath
place one pile of bean sprouts towards the center of the crepe , then cover the pan tightly
turn the heat down to medium and cook for 2-3 minutes , then uncover and loosen edges of crepe and fold over with a spatula to form an omelette
transfer the crepe to a serving platter
repeat process with rest of batter
do not cover the cooked crepes or stack them
to serve , place one crepe on a plate with some lettuce leaves , herbs also with a small bowl of nuoc cham
the person cuts a portion of crepe , wraps it in a leaf of lettuce with some herbs , and dips it in the sauce
bani marine street beef kebabs
combine the onion , parsley , paprika , 1 teaspoons salt , 1 / 2 teaspoons cumin , the white pepper and oil in a large baking dish
add the beef and toss to thoroughly to coat
cover and let marinate , in refrigerator , for at least 2 hours but preferably 8
preheat grill to high
arrange kebabs on hot grate and grill , turning once with tongs , until the meat is cooked to taste , 3 to 4 minutes per side for medium
moroccans tend to eat their beef well done
to serve , place 1 tablespoons each of salt and cumin , in serparate tiny bowls on table , along with optional shallot relish , harissa and bread
let each person season their kebabs with the salt and cumin
banilla ice cream  raw food
requires preparation ! make sure to freeze the bananas ahead of time !, add all ingredients to blender and process until smooth, pour into bowl and put in freezer to set
banilla splash
add all ingredients to a hurricane glass filled with ice cubes, stir well , add a cherry and serve
banitsa with white cheese  bulgarian banitsa with phyllo pastry
1
cheese filling preparation: beat the eggs and the pinch of baking soda , than add crumbed white cheese and then the yoghurt
2
spiral banitsa / traditional preparation
3
use a round pan +-40cm diameter
4
take 12 pastry sheets
grease bottom of a pan with butter
5
spread a sheet , put a 2-3 small cubes of butter , and spread the filling
roll the sheet and place it in the middle of the pan
6
do all the sheets the same way and join it with the end of the first sheet , making your spiral bigger and bigger
7
when you out the last sheet and finish the spiral and fill the pan pore a tea cup of milk over the spiral
8
bake in moderate oven for 45-50 minute
9
when it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down
10
serve with an extra small bowl of plain yoghurt
or
1
take 12 pastry sheets
grease bottom of a pan with butter , no need of a round pan
2
place the first 3 sheets , spread the top sheet with butter , and spread first 1 / 3rd of the filling
3
place 2 more sheets and brush with butter spread 2nd third of the filling
4
top with 2 more sheets and brush with butter and spread last third of the filling
5
the top last layer of filling cover with last sheets
6
cut in 9 or 12 squares and pore 1 cup of milk
7
bake in moderate oven for 45-50 minute
8
when it is ready take it out of the oven and brush with water the surface and cover with a cloth until it cools down
9
serve with an extra small bowl of plain yoghurt
bank cheese spread
combine all ingredients, can be served chilled or slightly warmed with crackers
banket  almond roll
in large bowl , cut cold butter into flour until the mixture has a crumb-like texture
make a well in the center , add cold water
mix together until the mixture forms a ball
don't overmix ! chill dough
preheat ovem to 450 degrees
grease cookie sheets
in a medium bowl , blend together almond paste , eggs , sugar , almond extract and salt
divide dough in 4 parts , and roll into 15" strips
place filling along the center of each long strip of dough
roll up , and pinch the ends to seal
place strips 2" apart on cookie sheets
brush with egg white , and sprinkle with sugar
bake for 15-20 minutes or until golden brown
cut into slices when cooled a little , and enjoy !
bankruptcy beef stew
in a large non stick skillet brown beef cubes over medium heat, add the rest of the ingredients, cover and simmer for 1 hour over medium heat or until meat is tender, stir occasionally, may add more water if mixture becomes too thick, enjoy , may serve with french crusty bread
bannock
mix flour , baking powder , sugar and salt together
mix with enough water so that the mixture becomes a dough
form into 4-6 large , thick patties
fry on lightly oiled frying pan , turning when the bottom is golden
good served warm
if desired , spread with honey , jam , butter , or peanut butter
traditionally bannock would have been made with whatever ingredients were on hand
for example , adding blueberries if they're in season
this freezes well
freeze , already baked , in a labeled ziploc bag with the air squeezed out as much as possible
to serve , bring to room temperature by removing from the bag and letting rest on the counter for a few hours
speed up the process , by baking or microwaving until the desired temperature is reached
banoffee
crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs
gently heat some butter in a saucepan until liquid
pour liquid / soft butter into crumbs and mix well until crumbs and butter start to bind together
transfer the crumbs to a round dish and pat with a spoon or hands so that they cover the base
place in the fridge to set
put the tin of condensed milk in a pan of boiling water or in a steam pan with water and allow to boil for about 1 1 / 2 or 2 hours
when done , remove the tin and leave to cool a little
when cool enough to handle , open the tin carefully and pour / spoon the toffee from the tin onto the biscuit base of the dish
place back in the fridge to cool
slice the bananas and arrange them on the top of the toffee so they cover it
whip the cream until peaking , then fold on top and smooth out
keep in the fridge until needed , covered with cling-film
you can cook the condensed milk a day before making the cake
banoffee bananas with buttermilk pancakes  ginger and cream
pancakes: sift the plain flour and baking powder together in a large bowl , and make a well in the centre
pour in the eggs and buttermilk , then gradually whisk in the flour mixture , until you have a perfectly smooth batter
add the milk if the batter seems a little thick
heat the butter or oil in a large , non-stick frying pan over a medium heat
add 4 large spoonfuls of the pancake batter , spaced apart , to make 9cm round pancakes
cook for 2 minutes , until golden underneath , then flip over and cook for a further 2 minutes , until cooked through
remove , keep warm in a low oven and repeat with the remaining batter - makes about 8 pancakes in total
banoffee bananas: heat the sugar and ginger syrup in a pan , until it forms a caramel or sticky thick sauce
add the banana slices to the pan , shaking to coat well
add the butter to the pan and heat for another 1-2 minutes
to assemble: take one pancake and top with some of the banoffee banana and ginger syrup mixture - place another pancake on top and add another spoon of the banana mixture
add the whipped cream and drizzle any remaining ginger and toffee syrup over and around the pancake sandwich stack
serve immediately whilst still warm
banoffee pie
crush the gingernut biscuits so they resemble breadcrumbs
melt 4oz of the butter and mix with the biscuits
press mixture into a dish about 28cm diameter and about 6-7 centimeters deep
chill
place remaining butter and sugar in a non stick saucepan and melt
add the condensed milk and gently bring to the boil stirring continuously so mixture does not burn
boil for 5 minutes exactly to make a light caramel
or place remaining butter , sugar and condensed milk in a large glass bowl and microwave 2-3 minutes , stirring occasionally
it should change colour to a light caramel
don't over do it as it will make the toffee too hard
allow to cool slightly and then pour over biscuit base
chill
slice the bananas over the caramel
beat the cream until stiff and cover bananas
top with grated chocolate be warned this is very sweet
banoffee smoothie
place all in blender
mix for 10 seconds then smooth for 20 seconds or if you don't have a fancy blender , just blend until smooth
serve imediately
banoffi pie
put milk can , unopened , in a pan that is big enough to cover it completely with water
boil gently for 2 hours
let cool
open can and spread over the pie crust
toss the bananas with lemon juice and arrange over the filling
cover with whipped cream
dust with cocoa powder or decorate with chocolate curls
banoffie pie
crumble biscuit add butter in saucepan mix when cool line pie dish with biscuit mix put in fridge put tin of condensed milk in to pie dish slice bananas on top then whipped cream then choc flake just yummy
banquet burgers
in large bowl , beat egg with water
stir in bread crumbs , grated onion , dijon mustard , garlic , salt and pepper
add beef
mix just until combined
shape into four 3 / 4-inch thick patties
place on greased grill over medium heat
close lid and grill , turning once , until digital thermometer inserted sideways into centre reads 160f , about 15 minutes
top each burger with cheese and bacon
grill until cheese melts , about 5 minutes
banquet crispy fried chicken  copycat
rinse chicken
marinate chicken at least 2 hours in refrigerator , in the thoroughly blended and dissolved brine solution
grind soya granules in a clean spice mill or coffee grinder , until 4 tablespoons are yielded
grind any other seasonings that need to be ground , separately
measure the breading ingredients into a large bowl except the flour and cornstarch
blend mixture well using a whisk
break up any clumps if present using the back of a spoon
mix in 3 1 / 2 cups pre-sifted all-purpose flour plus 1 / 2 cup packed cornstarch , using the whisk to blend well
pour 2 quarts warm water into a large container for the water wash
remove chicken from the brine using tongs
dip each breaded portion chicken at a time into the breading until evenly coated
dip chicken into the water wash , followed with the breading again
remove double-breaded chicken with tongs and place on a rack
allow chicken to rest and absorb breading for a few minutes
preheat manufacturer's recommended amount of frying fat in deep-fryer to 315f preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315f
add breaded chicken to the elevated fry basket in deep-fryer without crowding
lower the basket slowly into the hot fat
fry chicken between 15-18 minutes until golden brown and fully cooked , depending on chicken portions / sizes
drain chicken on wire rack over baking sheet
transfer into a preheated 170f oven until all chicken has been fried
serve and enjoy !
banshee
combine ingredients with crushed ice in a mixing glass , then shake & strain into a cocktail glass
bar  c ranch style potatoes
peel and cut potatoes into wedges, stir all other ingredients in a bowl, add potatoes until totally covered in sauce, use a slotted spoon to place potatoes on cookie sheet covered in foil, bake at 425f for 30-40 minutes , or until soft
bar  b  barn ribs
in a large saucepan or stock pot , cover ribs with cold water
add thyme , salt , pepper , bay leaf , celery and onion
bring to gentle boil
cover , reduce heat and simmer for about 45 minutes or until ribs are tender
remove ribs place in shallow glass dish
set aside
sauce
in small saucepan , combine all the sauce ingredients , bring to gentle boil
reduce heat and simmer for 15 minutes to blend flavors
let cool
cut strips of ribs into serving portions of 3 to 4 ribs
pour sauce all over ribs in dish and marinate for 3 to 4 hours in refrigerator or for 30 minutes at room temperature
remove ribs from sauce , reserving any remaining sauce
cook ribs on greased grill over medium-hot coals or medium setting , turning and brushing occasionally with reserved sauce , for about 20 minutes or until meat is browned
bar americain steak sauce
whisk all of the ingredients in a bowl, cover and refrigerate at least 30 minutes or up to 1 day, bring to room temperature before serving
bar b q sauce from a to z
heat oil , add onion and cook over low heat for 3 minutes, stir in remaining ingredients, simmer till thick , about 20 minutes, yield about 2 cups
bar b que sauce
in saucepan add mustard and slowly add vinegar with a whisk keeping mustard from being lumpy
then add rest of ingredients , stirring until smooth
let simmer for 2 hours stirring often
to thicken sauce you can add cornstarch
tou can store sauce in a clean mustard bottle and put in frig
will keep about a year in frig
bar blend classic caesar
place lime juice in saucer or small bowl, make sure top of glass will fit inside, place celery salt in saucer, dip glass in lime juice just to wet rim, dip rim into celery salt, fill glass with ice, add vodka , clamato , tabasco & worcestershire sauce, stir gently so as to not mar rim trim, trim glass with a slice of lemon and a slice of lime, pop in a hot pickled bean or hot pickled asparagus spear
bar burgers
heat griddle or cast iron pan on medium high heat
without disturbing grind marks , carefully divide hamburger into 6 sections
place hamburger sections on hot griddle
press hamburgers down onto griddle with a heavy spatula
use pressure
this causes the hamburgers to stick to the griddle and prevents shrinkage
sprinkle tops with salt and pepper and any other spices you may want to use
when the edges look cooked and juices rise to the top , turn over but dont press down again
when bottoms are browned , and burger is to desired doneness , remove from griddle and set aside
cover with foil or wax paper
spread cut sides of buns lightly with butter
place butter side down on griddle until lightly browned
place burgers on buns and top with your favorite toppings
bar cheese
melt velveeta, remove from heat and add remaining ingredients, spoon into crock to serve with crackers, also good for stuffing celery, keeps well in refrigerator
bar cookies
beat the cake mix briefly with the egg and butter , until just blended
press into 9 x 13 inch pan , lightly coated with vegetable spray
sprinkle the nuts and chocolate chips on top and lightly press into first layer
beat together confectioner's sugar , eggs , and cream cheese
spoon over top , spreading mixture evenly to edges
bake 1 hour to 1 hour and 15 minutes at 350 degrees , or until top is puffed and as brownded as you like
cool and cut into bars
bar h sandwiches
brown ground beef and onions in a skillet, mix all other ingredients together, simmer for 15 minutes, serve on buns or over bread
bar harbor cranberry pie
lightly butter a 9" glass pie plate, spread cranberries over bottom, sprinkle evenly with 1 / 2 cup sugar and pecans, in a separate bowl , beat eggs and add remaining one cup sugar, mix well, blend in flour , butter , and shortening , beating well after each addition, pour over cranberries, bake a 325 degrees for 55 to 60 minutes, if desired , serve with a dollop of whipped cream and a sprinkle of cinnamon
bar nuts ala nyc s union square cafe
put the nuts onto a large baking sheet
toast in a pre-heated 350~ oven until golden brown about 10 minutes
remove from the oven and toss with the fresh rosemary leaves , cayenne pepper , brown sugar , coarse salt and the melted butter
bar b q chicken pizza
spread bar-b-q sauce evenly over pizza crust, top with sliced chicken breasts, place red and yellow peppers rings over the chicken, spread monterey jack on top of pizza, bake in 350f oven for 20 minutes
bar b  q pork chops
put chops in baking dish, salt and pepper and lay onion and lemon over the chops, mix remaining ingredients and pour over chops, cover and bake for 1 hour at 350
bar b barn ribs
in a heavy saucepan , mix applesauce , brown sugar , lemon juice , salt , pepper , paprika , garlic powder and cinnamon
over medium high heat , bring the sauce to the boiling point and continue boiling one to two minutes
place parboiled ribs in an oven-proof dish and brush liberally with the sauce
bake for 45 minutes at 350 or grill over medium heat till browned
turn ribs and brush underside with remaining sauce
continue baking for 45 minutes
serves four
bar b cue ribs
place ribs in oven at 400 degrees for approximately 45 minutes, pour off fat, turn oven to 325 degrees, cover ribs with sauce and cook for 1 3 / 4 hours, spoon additional sauce on as needed
bar b cued country pork ribs
combine flour , garlic powder , salt and pepper in plastic bag, shake the ribs in this mixture, brown ribs in hot oil, mix water with remaining ingredients, pour over ribs, bring to a boil, reduce heat to low and simmer for 1 to 1-1 / 2 hours, add water if necessary while cooking
bar b q beef
put all ingredients into a large roaster and bake , covered @ 250 degrees for 11 hours
do nothing for the first 6 hours
after 6 hours , stir every hour to break apart
not necessary to add any other seasonings , not even salt
before serving , mash or break apart with fork
serve on hamburger buns
bar b q chuck roast
put roast in 9x13 pan and top with soup , beer and catsup
cover with foil and cook at 300 degrees for 2 to 3 hours , depending on size of roast
bar b q meatballs
mix first 7 ingredients
roll into balls and brown well
mix last 5 ingredients as a sauce and pour over balls that have been placed into a crockpot or pan for the oven
if in the oven bake at 350 for 1 hour and check
when done through your ready to eat
if in crock pot give it 4 hours on high