formido/recipes-20k huggingface dataset:
balah isham  deep fried  cream puffs  pastry
in a large saucepan , heat water and butter until butter melts
bring to a boil
remove from the heat source , add flour and baking powder , mix well , then return to the heat and mix
form dough into a ball in the center
remove from heat and add eggs , one at a time , mixing well between each addition
add vanilla with 5th egg
spoon dough into a pastry bag with a medium star
pour sugar syrup over"balah-isham" while still warm
sugar syrup: put water , sugar and lemon in a small saucepan , bring to a boil , simmer over medium heat for 20-30 minutes
should thicken when it cools
balaleet  vermicelli and egg omelet
in a large pot , bring enough water to boil for the vermicelli
meanwhile , in a wok , or wide pan , heat the 2 tablespoons of cooking oil and add the vermicelli
with a wooden spoon , constantly stir the vermicelli so it wont burn
lightly fry the vermicelli until it is a dark , golden brown color
remove the wok from the heat
once the water starts to boil , add the vermicelli and cook for just 3-4 minutes and then drain
place back into pot
in another pot , heat the ghee and add the sugar and cardamom powder along with the saffron rose water
cook until the sugar melts and then pour over the cooked vermicelli
cover the pot with a lid to keep warm
in a pan make an omelet
heat about 3 tablespoons cooking oil and then when very hot add the beaten eggs
when dry on top , turn the egg omelet over and cook for one minute more
in a large serving dish , spread the vermicelli and top with the egg omelet
enjoy ! it is very delicious !
baldpate quiche
preheat oven to 400 degrees, mix together sausage , dry soup mix and cheese, spread evenly in a well-greased 9-inch glass pie pan, stir together the baking mix , milk and beaten eggs , pour over sausage mixture, bake for 30-40 minutes until golden, after removing from oven , brush with melted butter
baldwin house honey mustard dressing
place all ingredients in blender and blend thoroughly, add more water for thinner consistency
baleadas  cheap  easy honduran meal
butter the tortillas to your taste, spread beans evenly over each tortilla, sprinkle queso duro on top, microwave for 20 seconds, fold your tortillas in half and enjoy !
bali baked fish
preheat the oven to 350 degrees f
pat dry the fish fillets , season with salt and pepper , and arrange in a shallow baking dish
in a blender or food processor combine the onion , garlic , gingerroot , tamarind paste , sesame oil , cumin , salt to taste , and 2 tablespoons water and blend until smooth
pour mixture over fish , coating both sides
bake fish , covered with foil , in the oven for 20 to 25 minutes , or until it flakes easily with a fork
transfer fillets to a serving dish , correct seasoning , adding more salt if necessary , and drizzle with lemon juice
garnish with mint
bali beef
preheat oven to 350 degrees, brown beef and onion in a skillet and drain, combine with the rest of the ingredients except the grated cheese, pour into a 2 qt casserole dish, top with grated cheese, bake 45-50 minutes
bali wings
arrange wings on greased or greased foil lined baking tray
if using whole wings discard
bake in oven for 30 minutes at 300
stir first 6 ingrediants together well in saucepan
stir in water , vinegar and soya sauce
heat and stir until it boils and thickens
brush over wings
continue to bake for another 15 to 20 minutes , until tender and brushing sauce on at least 2 more times
bali yummy
to make chocolate pudding: combine milk , corn starch and sugar in a saucepan
bring the mixture slowly to a boil , stirring constantly
boil for one minute , stirring all the time
remove the saucepan from heat and add grated chocolate , stir to combine
add vanilla , stir
pour the mixture into a tall , narrow dish: the mixture will form a crust when it cools , and the narrower the dish , the less crust will form
allow the mixture to cool and remove said crust
to make avocado mixture: peel avocados and discard pits
combine fruit pulp , milk , sugar and lemon juice , puree the mixture until smooth
to serve: take four drinking glasses and a piece of thin cardboard
cut four pieces of cardboard to fit in the glasses and'halve' them vertically
pour chocolate mixture on one side of the cardboard , avocado mixture on the other
carefully remove the cardboard
sprinkle grated chocolate on top , pop in a spoon , and serve !
balinese lamb chops
preheat oven to 200c, heat a non-stick frying pan over medium heat and add oil, add onion and cook , stirring , for 3 minutes or until soft, add peanut butter , sweet chilli , ketjap manis and coconut milk, stir until well combined and bring to the boil, arrange chops in a single layer in a casserole dish, pour over sauce and coat the chops well, bake , uncovered , for 35 minutes or until cooked through
balinese rice salad
in a blender , puree all the dressing ingredients until smooth
in a large serving bowl , combine the rice , pineapple , scallions , celery , peppers , and raisins
add the dressing and toss well
gently mix the sprouts and baby corn or scatter them on tap if you prefer
garnish with nuts
serve at room temperature or chill for about 30 minutes
toast nuts in a single layer on an un-oiled baking tray at 350f for about 5 minutes , until golden
balkan spaghetti
cook spaghetti until al dente
return the spaghetti to the still-hot saucepan and toss it , with two forks , with a tablespoonful of butter
see that every strand of spaghetti is coated with the butter
in a small pan , heat the oil and fry the chopped garlic in it for a minute or two , then add the tomato paste , and season with salt and a good grate of black pepper
take the pan off the heat , add the yogurt and pour the mixture over the spaghetti
balkenbrij  liverwurst
trim and cook liver in separate kettle , keep broth
remove veins
trim fat and veins from heart , cook , keep broth
trim fat from roast and cook , keep broth
when all meats are cooked , put through food grinder using coarse cutter
put all ground meat and broth in 8 quart kettle
add salt and pepper
bring to boiling , adding buckwheat flour a little at a time to mix well
mixture will become very thick
spoon and press into 4 to 5 loaf pans
refrigerate or freeze
to serve , slice and brown on both sides , with a slice of cheese if desired , or with syrup
ball blue book peach or pear jam
combine fruit , sugar and lemon juice in a large saucepan
bring slowly to a boil , stirring until sugar dissolves
stir in liquid pectin
return to a rolling boil
boil hard 1 minute , stirring constantly
remove from heat
skim foam if necessary
ladle hot jam into hot jars , leaving 1 / 4-inch headspace
adjust two-piece caps
process 10 minutes in a boiling-water canner
recipe variation:
add 1 teaspoon whole cloves , 1 / 2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking
remove spice bag before filling jars
ball blue book plum jam
never double canning recipe !
combine plums , water , lemon juice , and pectin in a large sauce pot
bring to a rolling boil over high heat , stirring constantly
add sugar
return to a rolling boil
boil hard 1 minute , stirring constantly
pour hot into hot jars , leaving 1 / 4" head space
adjust caps
process 10 minutes in boiling water bath
brandied plum jam: add 1 cup brandy to fruit mixture
plum orange spice jam: add zest from 1 orange , 1 / 2 tsp cinnamon , and 1 / 2 tsp nutmeg to fruit mixture
ballet party rice
cook the rice according to package directions
cook and crumble the bacon
mince the jalapenos
slice the monterey jack cheese into thin slices
layer 1 / 2 of the rice in the bottom of a greased 8x8 casserole dish
dot with butter and add salt and pepper to taste
cover with 1 cup of sour cream , 1 / 2 of the jalapenos , 1 / 2 of the bacon , and 1 / 2 of the monterey jack cheese
repeat the layers
top with grated cheddar cheese and a sprinkling of paprika
bake at 350 degrees for 30 minutes
ballindalloch chicken
fry chicken breasts gently in butter on both sides
place them in a flat dish and cover with a slice of ham
fry onion in butter and place on top of chicken and ham
then sprinkle thickly with grated cheese
pour tomato pure into the pan with the chicken juices , fold in cream and season to taste
heat and pour over chicken
place in moderate oven 350f / 180c / gas mark 4 for 30 minutes
serve with brown rice
balloon wine
mix juice , sugar , yeast and raisins in a 1-gallon small mouth glass jar, fill to neck of jar with water and mix well, place a large balloon over opening of jar and secure with a rubber band, put the jar with mixture in a place where it won't have to be moved, let stand about 6 weeks, after 6 weeks is over , wine may be strained and bottled, enjoy !
ballpark hot dogs  vegan
process soy sauce , oil , ketchup , garlic , onion , and brown sugar in blender until smooth
slowly pour in water and blend until combined
combine remaining ingredients in a mixing bowl
add soy sauce mixture to the gluten mixture and stir with a wooden spoon until combined and a soft wet dough forms
divide dough into 8 pieces and roll each piece into 6-inch log
wrap each log tightly in aluminum foil
twist ends of foil to seal
steam for 30 minutes
unroll and enjoy !
ballpark scramble
place cheese slices side by side on plate
heat a non-stick skillet over medium-high and saute hot dog slices until edges are browned
spoon hot dog and onion over cheese
pour eggs in pan , wait until they set , and then scramble to desired consistency
spoon scrambled eggs over hot dog , onion and cheese
stir everything together with fork
top with hot sauce
bally s casino bread pudding
preheat oven to 350 degrees
tear bread into 2-inch pieces and place in 9-by-13-inch baking dish
add raisins
set aside
in large mixing bowl , beat eggs with wire whip until well blended
stir in milk , sugar and vanilla
pour over torn bread and push bread down with fingers until saturated
let soak for 3 minutes
place pudding pan in larger pan , then fill larger pan with about one inch of hot water
bake for 65 minutes
meanwhile , in medium saucepan melt butter on medium heat
add both sugars and beat with wire whip until creamy
remove pot from heat and beat in whipping cream and salt
add bourbon and beat thoroughly
you may pour the sauce over the entire bread pudding or over individual servings
ballymaloe apple cake
filling- peel apples , and cut into 1 / 2 inch pieces
in bowl , toss with lemon juice
add raisins , cinnamon , allspice , cloves and nutmeg
stir well
add honey and mix throughly
set aside
in large bowl , sift together flour , baking powder
cut in butter until mixture resembles coarse meal
stir in sugar
make well in center
pour in egg and milk
using fork , stir briskly to make a sticky dough
divide in half
roll out one half between 2 sheets of waxed paper to 1 / 4 inch thickness
fit into lightly greased 9 inch pie plate
spoon filling over dough
place other half of rolled dough on top of filling
press edges together
using sharp knife , cut small slit in centre of pastry top to allow steam to escape
bake in 350f oven for 45 minutes or until cake is golden brown and firm to touch and tester inserted in centre comes out clean
cut into 8 wedges while hot
serve warm and pass whipped cream and brown sugar separately
ballymaloe brown bread  zwt 8
dissolve the molasses or treacle in 2 / 3 cup warm water in a sml bowl
grant calls it blood heat &
stir in the yeast & set aside for 8-10 minutes
put the flour into a lrg bowl & mix in the salt
lightly grease a lrg non-stick loaf pan w / oil
make a well in the flour , pour in the yeast mixture & let it sit for a minute
pour in about 1 1 / 4 cups warm water , then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion
the dough should be soft & too wet to knead
let the dough rest in bowl in a warm place for about 15 minutes
transfer the dough to the greased loaf pan , cover loosely w / a damp towel & set in a warm place to rise for about 20 minutes
meanwhile , preheat the oven to 450f
bake the bread for 20 minutes , then lower the oven temp to 400f & bake for 35-45 minutes more
if you like a crisp crust , remove the bread from the pan about 10 minutes before it is done , then return it to the oven
ballymaloe fudge
melt the butter in a heavy bottomed saucepan over low heat
add milk , water , sugar and vanilla
stir with a whisk until the sugar dissolves
turn up the heat and simmer , stirring constantly until it reaches the soft ball stage pull the pan off the heat and stir until the fudge thickens
pour into a 9x13"pan and smooth out with a spatula
allow to cool before cutting
ballymaloe irish stew
season the lamb chops with salt and pepper
in a large dutch oven , over medium heat , add the oil
when the oil is hot , but not smoking add the chops
sear for 2 to 3 minutes on each side remove the chops from the pan and set aside
add the beer and continue to cook for 1 minute , scraping any brown particles off the bottom of the pan
add the lamb back to the pan
in a mixing bowl , toss the vegetables with salt and pepper
add the vegetables to the pan
cover with the stock bring the liquid to a boil , cover and reduce the heat to medium low simmer for about 2 hours or until the lamb falls off the bone
stir in the roux and continue to cook for 10 minutes
stir in the parsley and spoon into serving bowls
balmain bugs  shrimp  with mango sauce
lower shrimp into large pan of lightly salted boiling water
simmer uncovered for 4-5 minutes or until shells have changed to an orange red color
gently separate the heads from the bodies
use a pair of sharp kitchen scissors to cut along the soft underside of the bugs
pull shell apart and ease out the flesh
cut each piece of flesh in half , lengthways
to make the mango sauce: peel the mango , remove the seeds and roughly chop flesh
place flesh in a food processor
add sour cream , juice , sugar and sauce
process for 20-30 seconds or until smooth
refrigerate , covered , until needed
if the sauce is too thick , add a little extra cream or juice
dip your bugs into the sauce like a shrimp cocktail and enjoy !
balochi rosh
blend salt , turmeric , cumin , cardamoms , cinnamon , black pepper , cloves and ginger , garlic in a blender
boil lamb pieces in a pot with little water
when tender , add prepared spices and mix cook till water dries
blend fresh coriander , mint and green chilies finely in a blender
remove in bowl and mix cream with it
heat butter in a pot , fry onions and remove on absorbent paper
grind onions with little water in a blender
add lamb , fry for 5 minutes , add onion paste and cream mixture and put on slow heat till dry
baloney   bologna gravy
take your bologna and cut all 6-7 pieces at the same time , in about 1 inch squares
put oil in pan and lightly brown bologna
add flour to thicken the oil , it is really hard to say exactly how much flour , it is just like making any other gravy
i also add the pepper , we like alot of pepper in ours , it just depends on your taste
i take the milk and water in the same glass and slowly pour it into the pan , stirring constantly until you have gravy
serve over bisquits , with a couple of fried eggs on the side , and you got yourself one good breakfast
balouza muhallabia  fragrant milk pudding
mix the cornflour with a little of the milk , to make a smooth paste , then mix the paste with the rest of the milk and the sugar
stirring constantly and vigorously , bring the mixture to the boil slowly
lower the heat to as low as it will go , then simmer until the mixture thickens
make sure you keep stirring thoroughly the whole time , or else the mixture will go lumpy and will stick and burn !
test the thickness of the mixture
drop a small blob onto a cold plate - if it holds its shape instead of spreading , then it is ready
until then , keep heating and stirring for a while longer , then test again
when thick , add the orange blossom water or rose water , stir throughly and cook for another couple of minutes
pour into a glass dish , allow to cool slightly , then decorate with chopped nuts , making pretty patterns
chill until serving
balsalmic kale and squash saute
bring olive oil to med heat in saute pan and add onion
cook until slightly translucent and add sugar
stir until the onion is well caramelized and add balsamic and stir until evaporated
strip kale of main ribs and any substantial axial ribs
slice into 1 inch ribbons and add to onions
reduce heat cover and allow to wilt slightly
add tomatoes and squash and stir to coat
cook until squash has slightly softened , add broth and cover on med-low heat for 10 to 15 minutes stirring occasionally
broth should be almost totally absorbed
balsamic    garlic beans
cook the beans in a saucepan of boiling water for 2 to 3 minutes or until tender and drain
place the garlic , parsley , vinegar and oil in a screw-top jar
secure the lid
shake to combine
place beans on platter
pour over garlic mixture add toasted almonds and serve
balsamic    bacon   and  pistachio  asparagus
add asparagus to frypan and cook til slightly golden, add bacon , pistachios and balsamic vinegar, cook until vinegar has reduced, serve with , poppy seeds sprinkled on top with salt and freshly ground pepper
balsamic  chicken with baby spinach
heat olive oil and garlic in large saute pan over med-high heat
add chicken and cook about 4 min per side till juices run clear
remove chicken and set aside
in the same pan add spinach and cook just until wilted about 1-2 minute remove from pan and set aside
lower heat to medium and add the balsamic vinegar and chicken broth to the pan , stirring up all the tasty browned bits from the bottom of the pan
add the tomatoes , simmer and cook 3-5 minute
place couscous or rice in a serving bowl , top with spinach , chicken and balsamic tomatoe sauce
balsamic   brown sugar glazed beans
trim the beans and cut into 2-inch lengths, bring a pan of water to the boil , add the beans and time 4 to 5 minutes, add bell pepper and cook 1 minute, test beans for tenderness, continue cooking a minute or so longer if necessary, drain and rinse with cold water until cooled, pat dry with paper towels, melt a tablespoon butter in a large heavy skillet over medium heat, when hot , put pecans in pan and saute 4 minutes, remove from the pan and set aside, put remaining 2 tablespoons butter in pan and melt, add balsamic vinegar , brown sugar , salt and pepper, stir until sugar has melted and mixture has thickened, add beans and peppers , tossing a few minutes until hot and glazed, add pecans and serve
balsamic   feta  cheese dip
mix the oil and vinegar till well blended, crush the feta cheese into the oil & vinegar mixture , blending well, serve with bread
balsamic   lime vinaigrette
whisk vinegar with agave nectar and lime juice in a bowl, slowly whisk in oil, add salt and pepper to taste
balsamic   parmesan roasted cauliflower
preheat oven to 450f
toss cauliflower , oil , marjoram , salt and pepper in a large bowl
spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom , 15 to 20 minutes
toss the cauliflower with vinegar and sprinkle with cheese
return to the oven and roast until the cheese is melted and any moisture has evaporated , 5 to 10 minutes more
balsamic   roasted garlic vinaigrette
roast garlic at 350 degrees until soft , golden brown and fragrant - about 30 minutes
peel cloves and mash coarsely in a mixing bowl
add the vinegar and mustard , whisking to incorporate
whisk in the olive oil
season with salt and pepper
refrigerate at least 1 hour
balsamic   glazed pork chops
glaze:
in small bowl , combine the vinegar , lemon juice , worcestershire sauce , honey and mustard
in skillet , heat the oil
season the chops with salt and pepper , then cook over high till brown , about 2 minutes on each side
reduce heat
brush with glaze and cook 3-5 minutes more each side
balsamic   red wine  dressing
mix together all ingredients except olive oil, add olive oil and mix well
balsamic and brown sugar roasted carrots
heat the oven to 180 / gas mark 4
cook the carrots in boiling water for 10-15 minutes until they are starting to soften , but still have some bite
drain and pat dry
spread the carrots out in a roasting tin
drizzle with the oil and vinegar , then sprinkle with sugar
season well with sea salt and black pepper , then roast for about 45 minutes , turning occasionally until the sugar has caramelised and the carrots are soft and tender
balsamic and garlic marinated steak
mix all the ingredients except for the steak in a shallow glass dish or a food storage bag
add steak , turning to coat
cover the dish or seal the bag
refrigerate at least 8 hours or overnight , turning occasionally
remove steak from the marinade
reserve marinade
grill over direct high heat for 5 minutes
turn steak and sear the other side
move steak to a cooler part of the grill
cover and grill until desired doneness , turning and brushing with reserved marinade once or twice
discard any remaining marinade
to serve , cut beef into slices across the grain into slices
balsamic and goat cheese filet mignon
boil balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1 / 3 cup , stirring occasionally , about 15 minutes
preheat the broiler
melt the butter in a heavy large skillet over medium-high heat
sprinkle the steaks with salt and pepper
cook the steaks to desired doneness , about 3 minutes per side for medium-rare
transfer the steaks to a baking sheet
crumble the cheese over the steaks and broil just until the cheese melts , about 1 minute
sprinkle with pepper
drizzle the balsamic sauce around the steaks and serve
balsamic and olive chicken
to a non-stick frying pan add onion and garlic, fry , adding a little water or oil if necessary , until softened, add chicken , olives and 1 / 2 cup vinegar, cook , stirring , until chicken is done through and vinegar is caramelizing, add the extra tablespoon of vinegar for the last 30 seconds of cooking, garnish , season and serve
balsamic and rosemary lamb chops
combine oil , vinegar and rosemary in a bowl , add lamb , tossing to coat in marinade , let stand for 10 minutes
drain lamb , discard marinade
cook lamb on heated oiled grill plate , uncovered , until cooked as desired
balsamic and sugar roasted carrots
heat the oven to 350f
cook the carrots in boiling water for 10-15 minutes until they are starting to soften , but still have some bite
drain and pat dry
spread the carrots out in a roasting tin , drizzle with the oil and vinegar , then sprinkle over the sugar
season well with sea salt and black pepper then roast for about 45 minutes , turning occasionally until the sugar has caramelized and the carrots are soft and tender
balsamic asparagus
prepare asparagus by washing and snapping off tough end
heat oil in frying pan
add asparagus and keep moving around in pan until changes colour add balsamic vinegar and the pepper sprinkling over all of the asparagus
remove from heat and cover for a few minutes to let flavours develop
serve
balsamic asparagus and artichokes
steam asparagus in batches vegetable steamer for 5-10 minutes each batch, time depending on the thickness of your asparagus stems, meanwhile , stir fry frozen peppers in nonstick pan until warm and soft, spoon out any extra liquid, drain and rinse artichoke hearts, chop coarsely and toss with peppers in medium bowl, drizzle with balsamic vinaigrette to taste, put mixture in refrigerator until cool, cool asparagus and refrigerate until ready to serve, to serve , put pepper mixture on plate and neatly place asparagus on top, drizzle with more balsamic vinaigrette
balsamic asparagus with bacon yum
in a skillet: sautee onions in the drippings for a couple of minutes then add bacon
let cook over med
heat for a few minutes
add asparagus and vinegar and salt
let cook for 5- 10 minute over med
heat
stir in brown sugar and either: a)cover and cook on stovetop to desired tenderness or b)broil to desired tenderness