formido/recipes-20k huggingface dataset:
bahamian johnny bread
preheat oven to 350 degrees and grease an 11x15 baking pan and set aside
in a mixing bowl , sift together the flour and baking powder and then add the sugar and salt
with your fingers , gently knead in the stick of butter until well incorporated in the mixture
add in the eggs , vegetable oil , milk and water and mix well with a spoon until the texture of your mixture is between that of a bread dough and the batter of a cake mix , adding more water if necessary
pour mixture into greased pan and bake for 30mins
brush the melted butter over the top and continue to bake for another 15 mins or until golden brown and butter knife comes out clean from the middle
cut in squares and serve warm with butter or jam
bahamian papaya rum cake
in a bowl , combine the diced papaya , raisins and lemon juice
add 1 / 2 cup rum and allow to soak for half an hour
spray a large 12 cup bundt pan with cooking spray and add 4 tbs melted butter and 3 / 4 cup brown sugar to the bottom of the pan
with a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan
in an electric mixer blend flour , sugar , salt , baking powder and diced butter on low speed
when blended continue mixing and add the 4 eggs one at a time
follow with the sour cream , vanilla and oil
add the remaining fruit mixture , the lemon zest and coconut and blend well
pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour
check for doneness with a wooden pick
remove from oven and let cool for 10 minutes
for the glaze: in a small pan on the stove , mix butter , granulated sugar and rum and bring just to a boil
spoon the glaze onto the cake until it is completely absorbed
cover with plastic wrap and let sit overnight
before turning out the cake onto a serving platter , warm it in a 325 degree oven for 10 minutes to loosen the sugar mixture at the bottom of the pan
the cake will be very delicate
bahamian peas   rice
boil peas in medium saucepan with 5-6 cups of water, cook for 45 minutes or until tender and set aside, fry bacon in a medium pot with the scallions , garlic , and red pepper, saute for 3- 5 minutes and add salt , pepper , thyme , and tomato paste, add peas and 4 cups of the water that was used to boil them in, bring to a boil and add rice, reduce heat , cover tightly , until most all of the water has evaporated
bahamian peas and rice
heat oil in a large , heavy pot over medium heat
add bacon and cook until lightly browned , about 4 minutes
pour off all but 2 tablespoons fat
add onion , bell pepper , garlic , basil , thyme , salt and pepper , and cook until the onion is golden brown , about 5 minutes
stir in tomato paste and sugar and cook for 2 minutes more
add water and bring to a boil
stir in rice and lime juice and return to a boil
reduce heat to low , cover pot , and cook 15 minutes
if the rice is too dry , add 2-3 tablespoons water
if too wet , leave cover ajar for remaining cooking time
stir in peas
cook until rice is tender , about 3 minutes more
remove pot from heat and let stand for 5 minutes
fluff with fork and correct seasoning if needed
bahamian pina colada
in a blender , combine ingredients and blend, garnish with a pineapple wedge and a cherry
bahamian sky juice
using a screwdriver and a hammer , poke through the eyes of the coconuts , and drain out the liquid through a strainer into a mixing bowl
there should be a total of about 2 cups
set the shells aside
add the evaporated milk , gin , sugar if using , cinnamon and nutmeg to the coconut water
stir to dissolve the sugar
refrigerate the mixture until cold , at least 2 hours , or cool mixture down with ice
to serve , carefully pour the mixture through a funnel into the reserved coconut shells
insert straws
baharat aka middle east mixed spices   the real mix
basically , just place all the spices except the paprika and nutmeg in a blender or adequate grinder and process until it becomes a powder
if necessary you can grind 1 / 2 cup at a time
grate the nutmeg and blend this with the paprika into the spices
store in an airtight jar
generally in some areas , they lightly toast the spices in an oven to bring out more flavor
you can gain this also by putting the amount you're going to use , on a hot dry frypan and toast it for a few seconds before using
this not only makes the kitchen smell good , but brings out a richer flavor of any spice
four nutmegs come to about 1 / 4 cup ground
be careful how much nutmeg you use
it's toxic in large doses
baharat spice blend
combine all the ingredients together till well mixed, store in an airtight jar and keep away from direct sunlight
baharat steak
place all spices in mortar and pestle and pound until fine powder
combine oil and 2 tablespoons spice rub in a bowl
brush over both sides of steaks
cook on preheated flat plate on your barbecue for 2 minutes each side or until cooked to your liking
bahia mar resort s caribe asian spring rolls
julienne chicken and saute
prepare all vegetables and saute starting with a little vegetable oil
add garlic , ginger , red onion , cabbage , carrot and celery
pour in the sesame oil , add chicken , teriyaki sauce , mangolade duck sauce and the spring onions
let cook
lay out the wonton skin , and put 3-4 ounces of the veggie / chicken mix in the middle of the skin , and roll just as you would roll a cigar , closing the end to prevent 'leakage'
place the spring rolls in frying oil until golden brown
drain on a paper towel
serve on the mangolade duck sauce with a generous sprinkle of finely sliced spring onions
bahia mar resort s mangolade duck sauce
prepare vegetables and fruit
cook white wine with mangoes , ginger , red pepper
when the alcohol is cooked off , add the remaining ingredients
allow it to simmer until all is cooked and blended through
let cool
puree in a food processor until smooth
serve with caribbean springrolls or as a barbecue glaze on chicken , pork or fish
bahian brasilian fish stew  decorated with boiled eggs  moqueca
set eggs on to boil
stir together the lime juice , cumin , paprika , garlic , salt and pepper in a non-reactive bowl
add the tilapia and gently toss with your fingers to coat
cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice
heat the olive oil in a large pot over medium-high heat
saute the onions and the diced chilies until onions are transparent and beginning to lightly brown
wash hands thoroughly after handling the chilies
reduce heat to medium
stir in the tomato paste
add the bell peppers and diced tomatoes to the pot in succeeding layers
pour the coconut milk over the mixture
stir well but gently
cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like , stirring occasionally
gently add the fish , marinade and 2 / 3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked
allow 5-8 minutes depending on the thickness of the fillets
ladle or gently pour the moqueca into a large serving bowl , garnish with boiled egg wedges on top and finish with remaining chopped cilantro
serve over white rice , with lime wedges
side dishes: sauteed collards or spinach and garlic
for dessert , cold orange slices
also a good accompaniment: brazilian cheese bread !
slow cooker variation:
place all ingredients including the marinade in the slow cooker except the fish pieces and cilantro)
cook 6 to 8 hours on low and then to warm
1 hour prior to serving , return cooker to low: add half the cilantro and the fish
gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through
garnish and serve as described above
bahian shrimp stew
heat oil in skillet , add onion , pepper , tomatoes , cilantro , garlic and tomato paste
cook for 10 minutes
bring sauce to a boil , then add shrimp and lemon juice
reduce heat to medium and cook for 2 minutes
add coconut milk and bring the mixture to a boil
serve over rice
bahian spicy shrimp
heat oil in a skillet over medium heat and cook onions and paprika until onions are transparent
mix in garlic , coriander , thyme , parsley , cilantro , chilies , pepper and walnuts
cook for 3-5 minutes , then add lemon juice and tomatoes
mix and cook for 5 minutes
add broccoli , coconut milk , and shrimp
cook for about 5 minutes
serve over rice
bahmi goreng  fried noodles
cook the noodles according to the directions on the pack
cut the onions and garlic into fine pieces
make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan
then add the cooked noodles and stir-fry
now add all the vegetables , soy sauce , shrimp , ham , and spices , add salt and pepper to taste ans stir-fry till it is thoroughly hot
serve on a plate
add soy sauce , sambal oelek , or sambal manis to taste
sambal manis is used more with these two than the soy based pork ones
bahn mi
bring the water , vinegar and sugar to a boil
let liquid cool
season shredded veggies with salt , mix , veggies in the liquid and let sit at
room temp for 30 minutes
make the sandwiches while the veggies soak
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
while the bread is cooking , put the pork slices on a baking sheet and warm them in the oven with the bread
put the sliced pork on the bread
top with the slaw , sliced jalapeno and many sprigs of the cilantro
baho  beef  plantains and yuca steamed in banana leaves
in a large non-reactive bowl , mix the beef with the tomatoes , peppers , onions , garlic , orange juice , lime juice and salt
cover , refrigerate and marinate overnight
add about 4 inches of water to a tamalera or large pot
place a rack in the bottom of the pot , or toss in enough wadded up aluminum foil to hold the ingredients out of the water
place a plate on top of the rack or aluminum foil
line the plate and the sides of the pot with banana leaves , letting the leaves hang over the edge of the pot
make sure the pot is fully lined with leaves , with no openings
lay the green and ripe plantains on the bed of banana leaves
remove the meat from its marinade and layer it over the plantains
top the beef with a layer of yuca
finally , pour the meat marinade and vegetables over the yuca
take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot
cover the pot with a tight-fitting lid
bring the water to a boil over medium-high flame
reduce heat to medium and simmer for about 4 hours
add water as necessary to keep it from all evaporating
baho is traditionally served on a banana leaf
each diner gets a piece of ripe plantain , a piece of green plantain , a piece of cassava and a portion of meat
this is all topped with a healthy portion of repollo cabbage slaw
variations
banana leaves can be found frozen in most latin or asian markets
if you can't find them , use aluminum foil instead
you'll be missing out on the flavor the banana leaves give to the dish though
bahraini prawns   shrimp in tomato sauce
put the prawns , tomatoes and capsicum into a covered saucepan and boil for about 10 minutes
add the salt , prawn masala , turmeric , tomato paste and oil
decrease heat and simmer , covered , for about 20 minutes
serve with basmati rice
bahraini sweet rice  muhammar
in a small bowl or arabian coffee cup put saffron , rose water and the cardamom, wash the white basmati rice until the water runs clear, in a large heavy pot boil the water, stir in salt and rice and return water to a boil stirring occasionally, boil uncovered for 8 minutes, drain, melt the butter or ghee in the same pan the rice was cooked, add the rice back in with sugar and or honey, sprinkle the rose water and spices on top of the rice, using the end of a wooden spoon , make 3 small holes in the rice, cover the pan with a paper towel and place lid tightly on top, cook over low heat about 20 minutes , until done, please try this dish with recipe #372093 because they go extremely well together, enjoy
baigan bhartha  eggplant  aubergine
prick a few holes and place on hot grill, keep turning until charred and soft inside, collect the pulp, discard the skin, chop roughly, heat ghee or oil , add cumin seeds, add onions and fry till golden, add ginger and garlic, cook for 3 minutes, add the tomatoes , chillies , red chili powder , garam masala and salt, continue cooking 10 minutes on low flame until tomatoes are soft, add the eggplant pulp, stir and cook for 5 minutes, toss in peas and garnish with coriander leaves, serve with roti , naan , phulka , chapathi or paratha a flat bread
baigan choka  roasted eggplant  aubergine
wash eggplant and make slits in it with a knife
peel garlic cloves and stick into the slits made in the eggplant
insert tomato wedges into the slits
rub the eggplant with a teaspoon of oil
roast over an open flame until soft
do not grill because the taste will not be the same
the open flame imparts a smokey flavour which gives this dish it's signature flavour
to make roasting more manageable
i usually cut the eggplant in half making sure that the garlic is wedged deep inside so that it doesn't fall out
i use a long cooking fork to turn the melongene and make sure it roasts evenly on all sides
when eggplant is soft , slit the charred skin lengthways with a knife and scrape out the soft somewhat stringy pulp
discard skin
mash the pulp , tomato , and roasted garlic in a bowl with a fork or pop it into your blender if you want a nice smooth texture
add 1 tsp oil to a non-stick frying pan and cook 1 / 4 cup onion until fragrant but not translucent
this is a personal preference some people prefer the raw onions
add the barely cooked finely chopped onion , salt to taste , and scotch bonnet pepper to the eggplant pulp
typically enjoyed as a side with curried meats and rice or in sada roti
bailey s  copycat  irish cream
dissolve coffee in 1 oz very hot water, combine all ingredients in blender, blend& pour into container, store in refrigerator
bailey s banana colada
put banana and liqueur into blender and blend, add irish cream , pina colada mix and rum, blend well then add ice blend until smooth
bailey s banana vanilla thrilla
add all liquids in blender with banana and ice cream, blend until smooth, add ice and sugar , and pulse until a smoothie consistency is reached, garnish with coconut, makes 2-3 500ml servings, for a fancier garnish , use the head of a tropical flower
bailey s beach baby
combine the ingredients with ice in a cocktail shaker and shake vigorously until foamy
serve in glass with or without ice
bailey s bouillabaisse  fish stew
cook the onion , celery , and potatoes in the water for 10 minutes, mix a little milk with the flour to form a soupy paste and set aside, add the remaining ingredients and bring to a boil, add the flour mixture , stirring constantly, simmer for 15 to 20 minutes
bailey s brownies
heat oven to 350 degrees
grease bottom only of a 12 / 9 inch pan
brownies: in a large bowl combine brownie mix , 1 / 4 cup of bailey's , oil and eggs
beat 50 strokes with spoon
spread into greased pan
bake at 350 degrees for 28 to 30 minutes or until set
do not over bake
cool one hour or until completely cooled
frosting: in a small bowl beat 1 / 2 cup butter until light and fluffy
beat in powdered sugar , vanilla , 2 tablespoons bailey's , and milk , adding enough milk for desired spreading consistency
spread over cooled brownies
bailey s bundt cake with irish cream glaze
beat butter at medium speed with an electric mixer , about 2 minutes
gradually add sugar , beating at medium speed 5-7 minutes
add eggs , one at a time , beating just until yellow disappears
dissolve coffee granules in boiling water
stir in liqueur
add flour to butter mixture alternately with coffee mixture , beginning and ending with flour
mix at low speed just until blended after each addition
stir in extracts
pour batter into a greased and floured 10" bundt pan
bake at 300f for 1 hour and 40 minutes or until tested done
cool in pan on wire rack for 10-15 minutes
remove from pan and let cool 30 minutes on wire rack
brush with irish cream glaze and sprinkle with toasted almonds
glaze: dissolve coffee granules in water
add liqueur and powdered sugar , stirring until blended
makes 1 / 2 cup
bailey s buttercream icing
cream together butter , powdered sugar , vanilla and bailey's, add milk if it is too thick, slather on a very cool cake, kick back with a little slice of heaven
bailey s caramel cake
preheat oven to 325f
grease and flour a 10 inch bundt pan
sprinkle chopped nuts evenly over bottom of pan
in a large bowl , combine cake mix and pudding mix
mix in eggs , 1 / 4 cup water , 1 / 2 cup oil and 3 / 4 cup irish cream liqueur
beat for 5 minutes at high speed
pour batter over nuts in pan
bake in the preheated oven for 60 minutes , or until a toothpick inserted into the cake comes out clean
cool for 10 minutes in the pan , then invert onto the serving dish
prick top and sides of cake
spoon glaze over top and brush onto sides of cake
allow to absorb glaze repeat until all glaze is used up
to make the glaze: in a saucepan , combine butter , 1 / 4 cup water and 1 cup sugar
bring to a boil and continue boiling for 5 minutes , stirring constantly
remove from heat and stir in 1 / 4 cup irish cream
bailey s chocolate chip cheesecake
for crust: preheat oven to 325f
coat a 9-inch spring form pan with cooking spray
combine crumbs and sugar in bowl
stir in butter
press mixture into bottom and 1 inch up the sides of the springform pan
bake until light brown , approx 7 minutes
filling: beat cream cheese until smooth with electric mixer
gradually add sugar , then eggs one at a time
add bailey's and vanilla
make sure well mixed
sprinkle half of the chocolate chips over crust
spoon in filling
sprinkle the rest of the chocolate chips on the top
bake approx 1 hour & 20 minutes or until cake is puffed and springy in the centre and golden brown
cool in fridge
for cream: beat cream , sugar and coffee powder until peaks form
spread over cooled cake
garnish with chocolate curls
bailey s chocolate milkshake
dip the rim of a glass in the chocolate sauce , allowing it to drip down the side
place the remaining sauce in a blender with the milk , liqueur and 1 scoop of the ice cream and buzz until thick and rich
spoon remaining ice cream into a milkshake glass and pour in the milkshake mix
bailey s chocolate mousse
melt chocolate , irish cream and espresso over low heat
in separate pan , simmer sugar and water until temperature on a candy thermometer reaches 224 to 230f
, soft ball stage
whip egg whites until stiff and glossy
add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled
fold into chocolate mixture
whip heavy cream and sugar until stiff peaks form
mix with chocolate mixture / eggs / sugar syrup mixture
pour mousse into molds or serving dish
allow to set in fridge
garnish with chocolate shavings and fresh seasonal berries
bailey s chocolate mousse  perfect for st  patrick s day
pour milk into a medium saucepan, sprinkle gelatin over the milk and let it sit about 1 minute, turn on low heat and stir until completely dissolved, about 5 minutes, add chocolate chips and continue stirring until melted, stir in vanilla, remove from heat, let sit about 5 minutes , stirring occasionally, add bailey's, let cool until peaks form when mixture is dropped from a spoon, fold in whipped topping, turn into prepared crust or serving bowls, chill at least 4 hours, i know it's hard to wait , but it's worth it !, garnish with fruit or additional whipped topping, enjoy !
bailey s chocotini
to layer: add chocolate liqueur to glass, next pour irish cream over spoon into glass, next pour vodka over spoon into glass, if choose blend:, add all to shaker , then add to glass
bailey s creamy chocolate pudding
combine sugar & cornstarch in a heavy , medium saucepan
add milk& whisk until dry ingredients are dissolved
whisk in egg yolk & cream
cook , over medium heat , stirring constantly , until the mixture comes to a full boil & thickens
remove from heat & whisk in bailey's
add chocolate & whisk until melted& smooth
pour pudding into ramekins or serving dishes
let cool slightly & cover the tops with plastic wrap to prevent a skin from forming
refrigerate until chilled- a minimum of 2 hours
to serve , garnish with chocolate curls or cocoa powder or whipped cream or all three !
bailey s creme brulee
combine the heavy cream , bailey's irish cream , vanilla and half the brown sugar in a heavy -bottomed saucepan
bring just to a simmer
combine the egg yolks and rest of sugar in a a bowl
temper them into the warm cream by adding a little cream to the egg mixture , stirring constantly
when combined , add a bit more , and so on until warmed through
when warm , add the entire egg mixture to the cream , and cook just until it begins to thicken
do not exceed 175 degrees
fill custard cups 3 / 4 full and bake at 325 degree in a water bath until they turn gelatinous
remove from water bath and refrigerate at least 4 hours or overnight
to serve: sprinkle combined sugar over custard and burn with a torch , or place under a broiler until caramel brown
bailey s creme de cacao coffee
mix all the ingredients, stir and enjoy
bailey s cupcakes
pre-heat oven at 180c, beat butter and sugar together with an electric whisk until smooth, add 1 teaspoon of flour then 1 egg and fold into the mixture, add another teaspoon of flour then the second egg and fold inches, add vanilla extract fold into mixture with a wooden spoon, add flour and bailey's alternately , folding into the mixture, place mixture into cake cases and cook in a pre heated oven for 20-25mins, decorate the finished cakes with melted chocolate
bailey s espresso martini
add all ingredients to a shaker of ice
shake
pour into martini glass
garnish
enjoy !
)
bailey s express
combine ingredients in a shaker of ice
pour into a martini glass
garnish if desired
enjoy !
)
bailey s fizz
combine ingredients in a highball over ice and stir
enjoy !
)
bailey s flourless peanut butter cookies
preheat oven to 350@
cream peanut butter & sugar in a bowl
beat in the baking powder , add the egg
mix well until well combined
the dough will be sticky- roll some dough into a ball- the smaller the cookies the better they are- roll ball in white sugar
line a cookie sheet with parchment paper , place balls on sheet
bake for 10 minutes- should feel coherent & a little soft- take sheet out & let rest at least 5 minutes , carefully transfer to wire rack
should be hardened in 10 minutes
bailey s fudge cake
set oven to 350 degrees
grease 1 9-in round cake pan
cream the butter and sugar
mix in the eggs
add in the chocolate syrup , bailey's , coffee granules and the flour
mix until well blended
fold in chopped nuts
pour into prepared baking pan
bake 55-60 mins , or until cake tests done
this is optional: dip one end of pecan halves halfway into melted chocolate to coat
place on waxed paper , chill to set
use later to garnish the cake
for the glaze: to the remaining melted chocolate , add the sour cream , 1 tablespoon at a time , add the bailey's
mix well
spread over the top of cooled cake that has been placed on a serving platter , letting some of the chocolate glaze drizzle down the sides of the cake
garnish the cake all around the sides with the chocolate-dipped nuts
bailey s hot fudge sauce   employee directions
set up double boiler so that bottom of double boiler insert does not touch the water
put insert on top and begin heating bottom water to medium heat
put powdered dutch cocoa and sugar in the double boiler , and stir together
while stirring , slowly add cream as you continue to stir
getting all the lumps out
continue stirring until thoroughly heated , about 6-8 minutes for this small amount
serve immediately
refrigerate unused portion
bailey s irish after 8 shooter
shake all ingredients with ice and strain into a glass