formido/recipes-20k huggingface dataset:
bandscakes  dad s famous pancakes
mix dry ingredients in a larger bowl, in a separate bowl beat eggs and egg whites with a fork, add milk , and oil to egg mixture and mix together, add egg mixture to the dry ingredients, mix together until blended but do not over mix to avoid making pancakes gummy, cook on skillet over medium heat, enjoy !
bandung  rose syrup with milk
put the sugar and water in a pan and bring to boil
after the sugar has dissolved , add egg white and shell
simmer for half an hour for the syrup to thicken
strain
cool
add a few drops of the food colouring and essence to taste
dilute 1 part of syrup to 5 parts water
make sure it is slightly sweeter than your preference because you are going to add evaporated milk
add evaported milk to taste
perhaps about 2 tbsps for a glass
add crushed / cubed ice
enjoy
banff pasta   vegetarian   canadian
cook pasta according to directions
drain and toss with a few drops of olive oil
place sun-dried tomatoes into a small pot , cover with water and cook for about 5 minutes , or until tender
drain , chop and set aside
heat olive oil in a skillet over medium-low heat
saute onions , garlic until onions are transparent , about 5 minutes
add mushrooms and sun-dried tomatoes
cook over low heat for about 5 more minutes
add olives , capers , pinenuts , red pepper flakes , cheese and ground pepper
garnish with the parmigiano-reggiano crumbles if desired
bang bang chicken
in a large saucepan , bring enough water to cover the chicken to a boil
add the chicken and cook in the boiling water for 20 minutes , until the chicken turns white and is cooked through
remove the chicken from the pot and let it cool
debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible
peel the cucumber , and cut into slices to match the chicken
peel the carrot and cut into thin matchstick strips
in a small bowl , whisk together the sesame seed paste or peanut butter , soy sauce , rice vinegar , sesame seed oil , sugar and hot chili oil or chili flakes
to serve , arrange the cucumber slices on a serving platter
lay the chicken on top
add the sichuan peppercorn if using
pour the sauce over
garnish with the carrot strips and shredded scallion
bang bang chicken  szechuan
bring the water to a rolling boil in a wok or large saucepan
add the chicken pieces , reduce the heat , cover and cook for 30-35 minutes
remove the chicken from the pan and immerse in a bowl of cold water for at least 1 hour to cool it
remove the chicken pieces , drain and dry with paper towels
take all meat off the bones
on a flat surface , pound the chicken with a rolling pin , then tear the meat into shreds with 2 forks
mix the chicken with the shredded cucumber and arrange in a serving dish
to serve , mix together all the sauce ingredients until thoroughly combined and pour over the chicken and cucumber in a serving dish
sprinkle some sesame seeds and chopped scallions over the sauce
bang bang shrimp
make sauce two to three hours before shrimp so all of the flavors can blend
mix mayonnaise with thai sweet chili sauce
add hot sauce to taste
dredge the shrimp in cornstarch
deep fat fry the shrimp until lightly brown
drain on paper towel , put in a bowl and coat with the sauce
serve in a lettuce , cabbage , and spinach lined bowl , top with chopped scallions
bang bang shrimp   copycat from bonefish grill
mix mayo and sauces for coating, bread shrimp in cornstarch, deep fat fry the shrimp until lightly brown, drain on paper towel , put shrimp in a bowl and coat with the sauce, serve in a lettuce lined bowl , top with chopped scallions, -----------------------------------------------------
bang bang shrimp pasta
mix the sauce ingredients together in a bowl and set aside
in a large pot of boiling water , cook the pasta and drain well
place the uncooked shrimp in a medium sized bowl and add the paprika , 3 cloves of garlic , pepper
heat the coconut oil on medium high heat and add the coated uncooked shrimp
stir constantly while cooking until pink for approximately 7- 10 minutes
add the cooked , drained pasta to the shrimp
add the sauce mixture and toss for a quick minute
turn off the heat
garnish with parsley and serve immediately
bang for your buck spaghetti squash
preheat oven to 450
wash and remove stickers from spaghetti squash
cut the squash in half
remove seeds from the middle of each half
put water in pan large enough to hold the 2 halves of the squash inside facing down
i usually use 8x11
place squash in pan inside facing down
bake for 1 - 2 hours depending on size of squash
when squash is ready the top of the squash skin should be browned and slightly brittle
when you touch the top of the squash with a fork the skin should give little resistance
after you remove from oven let cool for 10 - 20 minutes
when cool pierce top of spaghetti squash skin with fork and peel away
all of the skin should easily peel away from the squash's interior
after skin is peeled move halves to bowl and shred with 2 forks until it has a spaghetti like consistency
bangalore fish curry
cut halibut into chunks and set aside
slice shallot thinly
gently fry shallot , garlic and ginger for 5 minutes , or untill the shallots are soft
add chilli powder , tumeric , garam marsala and funugreek and cook for a further 2 minutes
add coconut milk and heat till the coconut milk bubbles
add halibut chunks , curry leaves and salt and pepper to taste
cook over a low heat for 15 to 20 minutes
mix cornflour with a little water and add to the dish to thicken
bangalore tea sandwiches
butter the bread slices , cover and set aside
chop the hard-boiled eggs and mix in some mayonnaise and chutney to moisten
season to taste with salt and freshly ground black pepper
mix the chicken with a little mayonnaise , the yoghurt , curry powder and season to taste
combine the tomatoes with the chopped mint and coriander and season to taste
to create the sandwich , layer these fillings on slices of the buttered bread , starting with an egg layer , then some chopped watercress , then the chicken mixture and then tomato
put a slice of bread on top , remove the crusts and cut into finger sandwiches , to serve
bangar bil zabadi   egyptian beet salad
cube the boiled beets, cube tomatoes and cucumber, finely mince garlic , combine with yoghurt and salt to taste, combine yoghurt dressing with vegetables and chill for one hour before serving
banger boxty
mix together mashed potatoes , shredded potatoes , egg , and buttermilk
season with granulated garlic , salt , and pepper and thicken with flour
you do not want the mixture to thick , as you need a flat pancake to put meat / peppers into , cradled like a taco
preheat a skillet , spray with non-spray cooking spray just before adding boxty mixture
cook mixture as a pancake on medium to medium-low heat
flip over and continue to cook until done
in a separate pan fry sausages until nicely browned , remove and slice
return to pan , adding sliced peppers cooking until tender and sausages are browned
mix together and cook until simmering: shiner bock beer , beef stock , cheddar cheese , and granulated garlic , salt and pepper to make beer cheese sauce
top cooked pancake with sausage and peppers to make boxty
pour beer cheese sauce over boxty
bangers  n mash casserole
to prepare potatoes:
cook the potatoes in water until tender , about 20 minutes
once tender , thoroughly drain the water
add sour cream , butter and prepared mustard
mash until smooth and creamy
while potatoes are cooking:
prepare the sausages by pricking them several times with a kitchen fork
in sauce pan , bring the beer to a simmer over medium heat
add the sausages and poach for 5 minutes
removes sausages from pan and discard beer / water
heat oil and mustard seed in large skillet over medium heat
add the onions , sausage , salt and pepper
cook until onions are tender and sausages are light golden brown , about 5-6 minutes
remove sausages , slice into thirds and place in a casserole
add flour to pan , stirring until well combined
stir in sugar , balsamic vinegar and thyme
cook for 2 minutes
pour in beef broth
bring to the boil and cook for 5 to 10 minutes until gravy thickens
pour onion gravy over sausages
top casserole with mashed potatoes and sprinkle french fried onions on the top
just before serving , bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown
bangers and beans
after boiling and removing sausage skins cut in to bite size pieces
heat a little water in wok or fry pan and saute the onions until soft
add curry powder and cook for 1 minute
add baked beans , tomatoes , worcestershire sauce , salt and pepper and bring to the boil
add sausages and simmer uncovered for about 15 minutes until thick and heated through
lovely served with mashed potatoes
bangers and mash  england
peel potatoes and chop in half
place in pan with a lid on
cover with water and bring to boil , leave to simmer for about until tender , drain water and keep warm in oven with lid on ,
peel onions and slice into rings ,
put olive oil and garlic in frypan and add onions , turning with tongs frequently
grill sausages , turning with tongs when required
just before serving put peas in boiling water and simmer for 3-4 minutes
while the peas are cooking get potatoes out
place a knob of butter on potatoes and mash dry
add milk until you get a creamy consistency
serve sausages with onions over and peas and mash
place some ketchup on the side for a perfect dinner
bangers and mash in yorkshire pudding
preheat the oven to 220c / gas 7
first make the yorkshire pudding
heat the lard in a large shallow , round roasting tray in the oven until very hot
meanwhile , whisk together the flour , eggs and milk to form a smooth , lump-free batter
pour the batter into the hot roasting tray and roast until well-risen , around 20-30 minutes
remove the yorkshire pudding , keeping it in the tray , and set aside
reduce the oven temperature to 180c / gas
place the sausages in a greased oven tray and bake them for 30 minutes until cooked through , turning now and then so that they colour evenly
half-way through the sausage's baking time , return the yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp
meanwhile , cook the cubed potatoes in boiling salted water until tender
drain , add in the milk and butter and season with salt and freshly ground pepper
beat with a hand whisk until smooth and creamy
stir through the creamed horseradish
to make the onion gravy , gently heat the butter and olive oil in a frying pan
when hot , add the onions and begin to fry gently
after five minutes , add the chopped sage and garlic
on a gentle heat , add in the marsala wine and turn up the heat so that everything begins to bubble
sniff the pan and see if alcohol smell has evaporated
if it has , turn the heat down
stir the mustard into the pan and cook for a final 5 minutes
to serve , turn out the crisped yorkshire pudding from its tin
place on a plate , fill with a generous serve of mash , stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy !
bangers and mash with creamed onion sauce
preheat the oven to 400 f or 200 degrees c
place onions , rosemary and a bit of salt in a small saucepan and cover with 1 cup water
bring to a boil , then turn down the heat immediately
cover and cook , stirring once or twice , for about 15 minutes until the onions are very soft , uncoloured and most of the liquid has disappeared
meanwhile , peel the potatoes and cut into chunks
rinse and boil in lots of salted water
also , smear the sausages with oil , then place in a casserole dish and cook in the oven for about 30 minutes , turning half way through
finish the onion sauce by boiling hard if necessary to get rid of any extra water
discard the rosemary stalk , sift the flour over the top and stir
add the mustard and 1 cup of the milk
simmer gently for at least five minutes to cook the flour and make a thick , creamy sauce
make the mash by draining the potatoes , adding the remaining milk and butter and mashing until smooth
whip with a wooden spoon to make the mash light and fluffy , adding extra butter or milk if it's too thick
divide onto plates , top with the sausages and a generous spoonful of gravy
bangers and mash with golden onions
blanch the bangers in simmering water until they are just firm when squeezed , drain well and set aside
peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender
drain the potatoes well
bring the milk to the boil and mash the spuds , gradually adding the hot milk
season to taste , and set aside
heat the oil and butter in a large non-stick pan and saut the onions and garlic until they are golden brown but not burnt
pan-fry or grill the sausages until they are browned all over
while the sausages are cooking and browning , put the potato mash in the microwave with what huey calls "a good slurp of cream and a generous dollop of butter on top"
heat until really hot , then mix in the butter and cream
place the mashed potato on a plate , top with the sausages , top with the onions and garlic , and serve with mustard on the side
chef's
bangers and mash with onion gravy
preheat oven to 400
place sausages in a roasting pan , drizzle with sunflower oil and toss to coat
spread sausages out in single layer and bake , turning after 15 minutes , until evenly colored , about 30 minutes
meanwhile , make the mash: peel potatoes and cut into large chunks
place in saucepan with water to cover , salt water and bring to boil over medium heat
cook until potatoes are tender when pierced with a knife , about 15 minutes
drain , cover with a kitchen towel and let stand until dry , about 5 minutes
in same pan over medium-high heat , combine milk and butter and bring to a boil
remove from heat and set aside
place potatoes in a bowl and mash
add hot milk mixture and beat until smooth
season with salt and pepper to taste
to make gravy , in a wide shallow saucepan over medium-low heat , melt the butter with the olive oil
add onions and cook , stirring requently , until they are soft , about 20 minutes
stir in flour and cook until lightly colored , 2-3 minutes
stir in vinegar and cook until evaporated
stir in red wine and stock , increase heat to medium-high and bring mixture to a boil
reduce heat to low and simmer until a rich sauce forms , about 10 minutes
season with salt and pepper to taste
divide sausages and mash among individual plates
spoon gravy on top and serve immediately
pass remaining gravy at the the table
bangers with fruity gravy
fry and cook the sausages until done, prepare your gravy in the pan which the sausages were cooked and add the chutney, stir well , simmer until thick and cooked, add sausages back to the pan so they get coated in gravy, serve over mashed potatoes
bangin  bourbon balls
cream the butter and sugar to form a fondant, add the dash of salt and whiskey to taste mix well, roll a tablespoon of fondant around 1 pecan half, place on waxed paper and refrigerate 8 hours or until firm, melt chocolate and cool until easily handled, dip the balls , letting the excess drip off, place back on the waxed paper, chill 1 hour or until chocolate is set, store in an airtight container either in a very cool place or the refrigerator
bangin  french onion dip
cut the onions in thin slices and then quarter
in a medium skillet over medium heat caramelize the onions in the olive oil and salt , this may take up to 30 minutes
in a medium bowl stir together the mayonnaise , sour cream , garlic powder , black pepper , cayenne , parsley , and parmesan
set aside
after the onions are done , set them aside to cool
after they are cool add them to the mayonnaise / sour cream mixture and stir until combined
cover and refrigerate over night before serving
bangin  mashed potatoes
place potatoes in a large pot
cover with water
cover and bring to a boil
uncover and cook for 20-25 minutes or until very tender
drain well
preheat oven to 350 f
in a large bowl , mash potatoes with hand masher or electric mixer
add sour cream , cream cheese , 1 tbl butter , salt , onion or garlic powder and pepper
beat until fluffy
transfer to a greased 1 quart baking dish & dot with remaining butter
for a special treat , sprinkle with cheddar
bake , uncovered , for 15-20 minutes or until heated through
banging banana bread
preheat oven to 350 degrees, cream together crisco and sugar, add eggs , one at a time , blend thoroughly, add to mixture the mashed banana and water , blend, add all remainly dry ingredients , blend with mixer thoroughly, now add flour and scrape sides of bowl mix until well blended, add in walnuts and stir again, spray the bottom only of what ever pan you have decided to use, fill the pan between 1 / 2 and 2 / 3 full
bangja gui  korean bbq beef in a lettuce wrap
cut the steak into thin slices 3 inches long and 2 inches wide
this can be done easily if the steak is half frozen
mix the steak with salt , 1 tb sesame oil and the pepper
put seasonings into the meat
set aside for 15 minutes
soak the scallion slices in ice water for 15 minutes
drain well
mix together the soy sauce and the remaining 2 teaspoons sesame oil and toss this with the scallion slices
set aside
mix the chili powder , sugar and sesame seeds together
rub this seasoning on the inside curl of the lettuce leaves
set aside
grill the steak for 1 to 3 minutes until done according to taste
take 1 lettuce leaf put several slices of steak in the center add about 1 tablespoon of the seasoned scallions a sliver or two of garlic fold the lettuce over the steak and eat
bangkok beef salad
heat a heavy skillet over high heat
add raw rice
cook , stirring , and shaking pan , for 3 minutes , or until golden
cool rice slightly
blend to a coarse powder in a blender or spice mill
stir-fry meat , shallots , and garlic till meat is browned
drain off all excess fat
stir in rice powder , lemon juice , fish sauce , soy sauce , mint , sugar , and cayenne pepper
mound meat in the center of serving tray
arrange romaine leaves and bean sprouts on either side of meat
garnish with bell peppers , mint sprigs , and chili slivers
serve with additional soy sauce or fish sauce , if desired
to eat , use romaine leaves to scoop up the meat , top with sprouts , peppers , mint , and any extra sauce
bangkok burgers
mix ground beef lightly with coffee and salt - shape into 4 patties
patties should be about 1 inch thick
brush patties with soy sauce
pay fry over medium heat in butter for 8 minutes turn and brush again with soy sauce
cook 8 additional minutes for medium
serve on rolls
bangkok chicken curry
1
bring a large pot of water to a boil
add rice and boil for 40 minutes , or until rice is tender , then drain
2
while rice is boiling , begin cleaning and prepping the vegetables and other ingredients
when cooking with a wok , its important to have everything right next to the wok and ready to go because of the high cooking temps
youll need to be prepared to be stirring constantly
3
when rice has been drained and plated , heat the wok on high until it starts to smoke slightly
then add oil and dried chilis
next add chicken and cook stirring constantly until its cooked on the outside
add curry paste and stir , allowing the curry paste melt in the hot wok
after its been mixed thoroughly with the chicken- add garlic , sriracha , and fish sauce
continue stirring constantly and add bell peppers
cook for 1 minute then add onion and cook until fork tender , but still slightly crisp
stir in bamboo shoots , salt and pepper
stir in coconut milk and bring to a boil
turn off heat , add fresh basil and serve over cooked brown rice
bangkok meatballs on skewers
put the skewers into water to soak
this helps prevent them burning
combine the char sui sauce , water and chile-garlic sauce in a small bowl and set aside
this is the glazing sauce
combine all the remaining ingredients in a bowl and mix thoroughly
the best way is to use your hands
roll mixture into 18 meatballs
about a rounded tablespoon mixture each
thread 3 meatballs onto each skewer
if you like you can add slices of red or green pepper between meatballs
plce them on a baking sheet
bake in a preheated 350 degree oven for 10 minutes
remove skewers and brush meatballs with the glaze all over
turn on the broiler
place skewers under the broiler and cook for about 2 minutes each side
serve
these could also be prepared ahead up to the broiler part and then barbequed
bangkok style chicken pad thai
place noodles in a large bowl
add enough hot tap water to cover
let stand for 10 to 15 minutes or until pliable but not soft
drain well in a colander
meanwhile , for peanut topping , combine peanuts and lime peel
set aside
in a small bowl combine fish sauce , lime juice , brown sugar , rice vinegar , and chile sauce
stir until smooth
set aside
in a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat
add chicken and garlic
cook and stir for 6 minutes until chicken is tender and no pink remains
transfer to a bowl
add egg to the hot skillet and cook for 30 seconds
turn egg with spatula and cook for 30 to 60 seconds more , just until set
remove and chop egg
set aside
in same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds
add drained noodles and sprouts
stir-fry for 2 minutes
add fish sauce mixture and chicken
cook 1 to 2 minutes more until heated through
divide noodle mixture among four plates
sprinkle each serving with egg and peanut topping
garnish with green onion and cilantro
bangladeshi  yogurt  juice
take a jar and with the help of a spoon mix yogurt with sugar, don't mix with the mixer or blender, now mix yogurt and sugar mixture with 7 up or sprite or milk, if you don't want to use 7 up or sprite , you can use 3 1 / 2 cup milk, or if you don't want to use milk , you can use 3 1 / 2 cups 7 up or sprite, now take the juice in glasses filled half with chopped ice and serve --
bangladeshi chicken salad
in a bowl , mix chopped cucumber , chopped carrots , chopped tomatoes , corns , black pepper together with the help of a spoon
now add mayonnaise and mix well
instead of mayonnaise you may add yoghurt also , but mayonnaise is better
now keep this bowl in refrigerator
let it be cold
now in another bowl , put the chicken pieces
add ginger paste , garlic paste , red chili powder , black pepper , cornstarch , coriander powder , vinegar , soy sauce , tasting salt , dried mint leaves , lemon juice , flour , egg and salt
mix well ! cover and keep in a cool place for at least 2 hours
after 2 hours , in a non-stick frying pan heat oil and butter together
fry the chicken piece together
when they become brown take in a dish
do not forget to soak them in tissue paper
after five minutes add these fried chicken in salad and now add chopped onions and pinch of salt
mix well !
the reason for not adding onions and salt with the salad before is that onions give a bad smell when you keep in refrigerator and by adding salt the water from vegetables come out
do not add too much salt because mayonnaise is salty
enjoy this delicious bangladeshi style salad