formido/recipes-20k huggingface dataset:
balthazar s brioche french toast
in a large bowl , whisk together eggs , sugar , and milk
add cinnamon and nutmeg
whisk to combine
layer bread slices in a shallow baking dish and pour over egg mixture
let stand until bread begins to absorb liquid , 2 to 3 minutes
turn bread slices and let bread absorb liquid on the opposite side , 2 to 3 minutes more
preheat oven to 200 degrees
place a baking sheet or ovenproof serving platter in oven
working in batches , coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat
add 3 to 4 slices of soaked bread and cook until golden brown and crisp
turn bread and cook until golden brown and crisp , adding butter as necessary to help browning and to give the french toast a nutty flavor
transfer french toast to baking sheet in oven to keep warm
repeat process with remaining clarified butter , soaked bread , and butter
serve french toast immediately dusted with confectioners' sugar , syrup , and fresh fruit or bacon , if desired
balthazar s french fries
peel potatoes , and cut into 4-by-1 / 4-inch matchsticks
place in a large bowl , and add enough water to cover by 1 inch
transfer to the refrigerator for 12 to 24 hours
drain potatoes very well 20 minutes before frying
in a medium stockpot , heat oil over medium-high heat to 325 degrees
working in batches , add the potatoes to the oil
blanch for 3 minutes
use a slotted spoon or a skimmer to transfer potatoes to a baking sheet
allow the oil to return to 325 degrees between each batch
heat the oil to 375 degrees
working in batches , add the blanched potatoes to the oil , and cook until golden brown , about 3 1 / 2 minutes
use a slotted spoon to transfer potatoes to a paper towel lined baking sheet to drain
allow the oil to return to 375 degrees between each batch
sprinkle with salt , and serve immediately
balti beef
balti sauce:
melt the ghee in a wok or large skillet over medium-high heat
add the onions and garlic and ginger paste and stir-fry for about 5 minutes , until the onions are golden brown
stir in the tomatoes , then add the paprika , turmeric , cumin , coriander , red chili powder , cardamom , bay leaf , and salt and pepper to taste
bring to a boil , stirring , then reduce the heat and simmer for 20 minutes , stirring occasionally
let the sauce cool slightly , then remove the bay leaf and pour the mixture into a food processor or blender and process to a smooth sauce
beef:
wipe out the wok and return it to medium-high heat
add the ghee and melt
add the onion and garlic and stir-fry for 5-8 minutes , until golden brown
add the bell peppers and continue stir-frying for 2 minutes
stir in the beef and continue stirring for 2 minutes , until it starts to turn brown
add the balti sauce and bring to a boil
reduce the heat and simmer for 5 minutes , or until the sauce slightly reduces again and the bell peppers are tender
adjust the seasoning , if necessary
garnish with cilantro sprigs and serve with indian bread
balti butter chicken
blend together the yogurt , almonds , spices , ginger , garlic salt and tomatoes, pour the mixture over the chicken and set aside, in a wok melt the butter with the oil and fry the onions for 3 minutes, add the chicken and spices and stir fry for 10 minutes, add half of the coriander leaves if using, mix well, pour in the cream , stir, serve garnished with the remaining coriander leaves
balti chicken khara masala
in a bowl mix together the mustard seeds , onion seeds , fennel seeds , curry leaves , red chillies , cumin seeds , pomegranate seeds , salt , ginger and garlic
heat the oil in a wok and fry the spices with the green chillies and the onions , cook for 5 minutes
add the tomato and chicken and cook over low heat till the chicken is cooked , about 15 minutes
serve garnished with chopped coriander leaves
balti chicken pasanda
in a large mixing bowl , combine the yogurt along with the spices
add the ginger , garlic and green chilies
stir well to combine then add the chicken pieces
let marinate in the refrigerator for at least 4-6 hours
in a large deep skillet or wok on medium high heat , add the oil
when hot , add the onions and stir fry for 4-5 minutes until slightly browned adding garlic , ginger & thai green chilies in last minute
next , carefully add the chicken along with the marinade
add the tomato paste and stir well
add in garam masala and ground almonds
reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender
finish with the cream and garnish with freshly chopped cilantro leaves
serve with fresh naans and fragrant basmati rice
balti chicken with tarka dhal
mix together the split peas and the lentils , cover with water and cook till soft and mushy
in the meantime heat the oil in a wok and fry the onions till golden
stir in the garlic , ginger , turmeric , chilli powder , garam masala , ground coriander and salt
stir well and add the chicken and fry for 6 mins
add 11 / 2 tbsp of the fresh coriander leaves , green chilli , lemon juice and the water cook for 5 minutes
mix in the lentils , tomatoes and the remaining coriander leaves
turn off the heat
heat the oil in a small pan and add the cumin seeds , when they start to pop add the garlic , red chillies , and the curry leaves , cook for 1 minute pour over the the chicken and lentils and serve
balti fish curry
cut fish into 2cm pieces
heat oil in wok or pan , cook onion , garlic , ginger , chilli and spices until onion softens
add undrained crushed tomatoes to onion mixture , season to taste and bring to boil
reduce heat , simmer , uncovered about 10 minutes or until sauce thickens slightly
add fish and coconut cream , bring to boil
reduce heat , simmer , uncovered about 10 minutes or until fish is cooked through
just before serving , stir in coriander and mint
serve with rice
balti lamb tikka
combine yogurt , curry paste , garlic , salt , garam masala , coriander and lemon juice in a non-reactive bowl
mix well
add the lamb
stir until well coated
cover and marinate in fridge for 1 hour
heat the oil in a wok over a medium-high heat
add the lamb and marinade gradually , stirring constantly until colour changes
stir fry until lamb is tender-about 8-10 minutes
add tomato paste , tomato , capsicum and chilies
cool for 3 minutes , stirring frequently
balti sauce   basic sauce for anything goes curry
measure out the 8 spices into a bowl
if using fresh chilis then leave those out for now
warm up a large skillet or pot and bring to med-high heat
gently roast the spices in the dry skillet -- watching the mixture doesn't burn , keep stirring
after about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside
put the skillet back on the heat , add in the oil and bring back to medium high heat
add in the chopped onion and cook thru until translucent
once the onion is cooked , add in the ginger and garlic and mix well - watching the garlic doesn't burn
next add the spice mixture back in , followed by the tinned tomatoes
mix in about 1 cup of water - you want a thick sauce , but not too paste-like
add in the salt , bay leaves and cardamom seeds
grate the zest off of the lemon , add to the pot , along with the juice from 1 / 2 of the lemon
save the other half for later , you may want to add more
let it all simmer on medium-low
for a nice smooth sauce , remove the bay leaves and blend until smooth
balti seitan madras
mix the tomato paste , fennel seeds , ginger , coriander , garlic , chilli powder , curry powder , turmeric , lemon juice , salt , and water in a bowl
heat the vegetable oil in a pan and cook the onions until they are softened
pour the spice mixture into the pan and let simmer
break the seitan into pieces and add to the pan
let the seitan simmer for about 10 minutes , until much of the liquid has been absorbed by the seitan or has evaporated
remove the pan from the heat , stir in the chopped chiles , and serve
baltic blush  creme de cassis blush
pour creme de cassis and vodka over crushed ice in a cocktail glass, add lemon lime soda to fill, garnish with a slice of lemon or lime if desired
baltimore crab cakes
whisk together all ingredients except crab meat, fold in crab meat, divide mixture into 4 parts and shape into cakes approximately 3 / 4 thick, pan fry the cakes in a little peanut oil or canola oil, serve hot , garnished with lemon
baltimore crock pot beef stew
brown meat in skillet
place meat in crock pot first , then add pepper and onion soup mix
add gravy , then potatoes , carrots , peas , and mushrooms , in that order
pour wine over top
cover and cook on low for 7-9 hours
stir in flour by the teaspoon in the last hour of cooking to desired thickness , if necessary
add a dash or two of worcestershire sauce , if desired
baltimore hash
in a skillet , cook beef and onion over medium heat until meat is no longer pink, drain, add tomatoes , carrots , celery and potatoes, bring to a boil, reduce heat, cover and simmer for 30 minutes or until vegetables are tender, sprinkle with salt and pepper
baltimore peach cake
first , grease or spray a 9" cake pan , sides and bottom
combine all the dry ingredients together in a mixer bowl
start the mixer on low , and add the softened butter
beat together for two minutes or so
add the egg while the mixer is running
slowly add the water
you'll have a very sticky dough
you may want to use the oil spray on your hands so you can work the dough a little
press the dough into the bottom of the prepped cake pan
you'll need to stretch it out a bit and pinch closed the holes
you'll end up with a very thin dough
spread the raspberry jam on top of the cake in an even layer
arrange the peach quarters in the pan on top of the cake , pressing lightly on each to dent the dough
cover with plastic wrap and set aside to rise in a warm place for one hour
preheat the oven to 400f remove the plastic wrap and bake for 25 minutes
when 15 minutes or so have passed , cut your orange in half and juice it into a small saucepan
scrape some of the pulp out of the orange and into the pot , leaving any membrane or white pith behind
turn the heat on under the juice to medium
add the sugar and 1 / 2 cup water
stir well to dissolve the sugar into the water and make a simple syrup
cook over medium heat to reduce for seven minutes or so
remove the cake from the oven
brush and spoon the syrup mixture over the top of the cake while it is hot
you don't have to use up all the syrup , but make sure the entire top of the cake is well coated with the syrup
let the cake cool for at least 30-45 minutes before serving
it's also very good refrigerated
baltimore pit beef with tiger sauce
sauce: whisk all ingredients together
beef: combine all seasonings
pat meat dry with paper towels and rub evenly over beef
cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours
before cooking , unwrap meat and rub with oil
charcoal grill: open bottom grill vents completely
light a large chimney started filled with charcoal briquettes
when coals are hot , pour in an even layer over 1 / 2 grill , leaving other 1 / 2 empty
set cooking grate in place , cover and heat grill until hot
gas grill: turn all burners to high , cover and heat until hot
clean and oil cooking grate
place meat on the hotter part of the grill
cook , , turning often , until evenly blackened on all sides and the center of meat is 95-100 degrees
30 minutes
transfer meat to a cutting board , tent with foil and let rest 30 minutes
cut roast in 1 / 2 lengthwise , then slice against the grain as thinly as possible
divide sliced meat equally among kaiser rolls , top with onion and tiger sauce and serve
baltimore style sour beef and dumplings  sauerbraten
warning: this part has to be done the day before you want to serve
stir together all of the marinade ingredients in a nonreactive bowl
place the roast in a nonreactive container and marinate overnight
the day before is also a good time to make the gingersnaps if , like me , you are using homemade
the next day: remove the meat and pour the marinade in the slow cooker
in a large skillet , quickly brown all sides of the meat in the canola oil
add the meat into the slow cooker and turn on low for 6 hours
during the last hour or so of cooking time: start to make the dumplings
bring a large pot of water to a rolling boil
in a large bowl , combine the cooled mashed potatoes and salt and the egg
stir in the baking powder and add the flour in 1 / 2 cup increments until the it resembles a dough and the mixture holds its shape when molded
form into 2 to 4 inch balls
they should be able to hold their shape but not be too floury
drop them into the water
they should sink , then rise to the surface when cooked through
set aside
during the last 1 / 2 hour of cooking time: skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high
after the time is up , shred the meat a bit with a fork or break it into pieces
serve hot , with dumplings on the side
baltimores berger finest  cookies
preheat the oven to 400f
lightly grease two baking sheets
to make the cookies: in a large mixing bowl , cream together the butter , salt , vanilla , and baking powder
beat in the sugar , then the eggs , one at a time , beating well after each addition
add the flour to the wet ingredients alternately with the milk , beginning and ending with the flour
do this gently
theres no need to beat the batter
using a muffin scoop , or a 1 / 4-cup measure , drop the dough onto the prepared cookie sheets
flatten each mound of dough to a circle about 3" across
wet your fingers or a knife , or grease the bottom of a drinking glass or measuring cup to do this
leave 2" to 2 " between each cookie , for expansion
bake the cookies for about 11 minutes , or until theyre a mottled brown on the bottom , but not colored on top
you may see the barest hint of browning around the edges , but these cookies are supposed to be soft and cake-like , so dont over-bake them
cool the cookies on the pan for 5 minutes , then transfer them to a rack to cool completely
to make the icing: place the chocolate chips , baking chocolate , corn syrup , butter , and cream into a large microwave-safe bowl , or into a large saucepan
heat the mixture till its very hot
the cream will start to form bubbles
remove from the heat , and stir until smooth
let cool to room temperature
this will take at least a couple of hours , so plan accordingly
when completely cool , beat with an electric mixer for 6 to 7 minutes , until the icing lightens in color just a bit , and thickens just slightly
spread each cookie with a generous 3 tablespoons icing , leaving " bare around the outside edge of each cookie
a heaped tablespoon cookie scoop works very well here
itll feel like youre piling on a lot of icing
thats precisely the point !
allow to set , then store airtight in a single layer
yield: 2 dozen 3 " cookies
bam s beefy cabbage vegetable soup
put ground beef , cabbage , onion , and mushroom in a large stock pot
brown on medium high heat until ground beef is fully cooked and cabbage is wilted and almost transparent
add red wine
let cook 1 minute
add water , beef base , and seasonings
bring to a rolling boil
add tomato paste , if using
reduce heat and simmer until 10 minutes prior to serving
15 minutes prior to serving add in bagged frozen vegetables
10 minutes prior to serving add pasta
simmer until veggies and pasta are done
serve immediately
otherwise , the leftover pasta in the soup is beyond mushy and not at all appetizing ! i hate overcooked pasta !
bama breeze
fill a tall glass with crushed ice, add vodka and rum, squeeze lime juice into glass, fill with cranberry juice, add simple syrup to desired sweetness, stir, 7, garnish with fresh lime wedge, enjoy !
bama s quick pancakes
place flour , sugar , oil , and egg in a bowl
whisk in milk until smooth
pre-heat a non-stick skillet over medium heat
lightly oil or grease skillet with vegetable shortening
test skillet by using a small amount of batter
it should gently puff up after about 30 seconds
discard test piece and ladle about 1 / 2 cup batter into skillet
i like to think that i am actually baking on top of the stove
if the skillet is too hot , the outside will burn before the middle is done enough to turn
let cook until bubbly on top and under side is a golden brown
flip and cook till golden brown
i have fun with this by making my childrens initials
also , you can drizzle a design on the hot skillet and then ladle pancake batter over this
when flipped , the drizzle design will show up
you can put the batter in a squeeze bottle to really be precise
this really delights small children and lets your 'almost grown' teen-agers know that they will always be your babies
bambini  italian appetizers
combine all ingredients except biscuits, roll out each half, place 1 teaspoon cheese mixture on each rolled biscuit and fold in half, pinch edges to seal, sprinkle with italian spices, place on greased cookie sheet, bake at 350 for 20 minutes, serve warm
bamboozled husband s barbecue  sauce
combine ketchup , half of beer , vinegar , cilantro , brown sugar , worcestershire sauce , garlic , cumin , salt , tabasco in medium sauce pan
simmer 1 / 2 hour
when husband comes in and asks , "what smells so good ? " mention the honey do list and hand him one cold beer
when is list is complete , or at least a valiant effort has been made , serve sauce on chicken , beef , or pork
best if brushed on during grilling and served on side of cooked meat
bami goreng
prepare noodles as per instruction on the packet , then drain and set aside
heat wok and add the oil
stir-fry the onion and garlic for a couple of minutes , then add dried shrimp paste and sambal oelek and saute a further minute , or until fragrant
add vegetables and toss quickly until cooked but still crunchy
finally added prepared noodles with fish sauce , kecap manis and tomato sauce
stir through until well flavored and heated through
add chicken stock to moisten further if necessary
serve garnished with peanuts and cilantro , and offer wedges of lime
bami goreng   indonesian stir fried noodles
cook noodles according to package directions
drain and set aside
heat a large wok or frying pan and spray with non-stick cooking spray
swirl in the beaten egg to make a thin omelet
remove from pan allow to cool
cut into thin strips and set aside
in a large wok style pan heat oil
saute the chicken with garlic , coriander , ginger and broth until chicken is no longer pink
add sliced onion , carrot , red pepper , leek and ketjap manis
saut 4 to 5 minutes
add cubed ham , uncooked shrimp , and sambal oelek
cook 3 to 4 minutes , or until shrimp turn pink
add sliced omelet and noodles
mix well and heat throughly before serving
serve with lychees and kroepoek , enjoy !
bami goreng  indonesian version of lo mein
stir fry chicken in wok in oil on medium-high heat, add leeks beansprouts and cabbage, stir fry until cabbage wilts, add next 7 ingredients, simmer until it comes together and enjoy the smell, in the meantime , fire up a pot of boiling water and prepare spaghetti, throw noodles into chicken mixture, mix and add more ketjap and / or sambal to taste, top with fried onion
bamia
heat oil in a medium sized heavy saucepan over medium heat, saut onions for 2 minutes, add the garlic and saut for 1 minute, stir in all the remaining ingredients except the okra, bring the mixture to a hard simmer and cook for 5 minutes-stirring often, trim the okra and slice into 1 / 2 inch rounds and stir in, simmer for 10 minutes-serve hot over rice
bamieh  sephardic style okra
saute the onion in olive oil until it begins to get soft, add the garlic , okra , tomatoes , lemon juice , tomato sauce , salt , & pepper, stir thoroughly, cover, cook over low heat for about 30 minutes , stirring occasionally, if mixture becomes too thick , add a bit of water
bamieh okra  and lamb  middle east  palestine
wash lamb meat well and place in pot of boiling water with salt and bay leaves
when the meat boils scoop off all the froth that forms , and let boil until it is fully cooked
when all the froth is gone add diced onion to the lamb meat
add the tomato sauce or diced tomatoes into the pot as well , let boil for about ten minutes
wash fresh okra , cut off stems , and dry thoroughly
fry in hot oil until light brown and tender , and add the garlic to saute in the same oil
remove from the oil and add lemon juice and spices and add the okra and garlic to the lamb meat
let boil about 20 minutes longer and then turn off
serve over rice !
bamya   lamb or beef and okra stew
okra must be cooked so that its slimy texture is eliminated
the greeks have the best technique for achieving this
trim the conical tops with a sharp knife , then soak the okra in red wine-viegar for 30 minutes , allowing 1 / 2 cup vinegar per pound
drain , rinse and dry the okra and proceed with the recipe
this dish is popular throughout the middle east and can be prepared with lamb or beef
serve with rice
preheat an oven to 325 f
in a large frying pan over medium-high heat , warm 4 tablespoons of the butter or oil
working in batches , add the meat and fry , turning , until browned on all sides , about 10 minutes
using a slotted spoon transfer to a baking dish or stew pot
add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent , 8-10 minutes
add the garlic , cumin , coriander , tomatoes , tomato paste , the 1 cup stock and mint
stir well
pour over the meat and season to taste with salt and pepper
cover and bake until all the liquid is absorbed , about 1 1 / 2 hours
taste and adjust the seasonings
meanwhile , prepare the okra as directed in the
in a saute pan over medium heat , warm the remaining 2 tablespoons butter or oil add the okra and saute for 3 mins , stirring gently
remove the stew from the oven and arrange the okra on top in a spoke pattern
sprinkle the lemon juice evenly over the surface
re-cover the dish and return it to the oven
bake for 35 minutes longer
add stock or water if the mixture seems too dry
serve the"bamia" stew piping hot
bamya   meat and okra stew
okra must be cooked so that its slimy texture is eliminated
the greeks have the best technique for achieving this
trim the conical tops with a sharp knife then soak the okra in red wine vinegar for 30 minutes allowing 1 / 2 cup of vinegar per pound
drain , rinse and dry the okra and proceed with the recipe
this dish is popular throughout the middle east and can be prepared with lamb or beef
serve with rice
preheat an oven to 325f / 165c in a large frying pan over medium-high heat , warm 1 tbsp butter or oil per serving
working in batches , add the meat and fry , turning , until browned on all sides - about 10 minutes
using a slotted spoon transfer to a baking dish or stew pot
add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent - 8-10 minutes
add the garlic , cumin , coriander , tomatoes , tomato paste , stock and mint
stir well
pour over the meat and season to taste with salt and pepper
cover and bake until all the liquid is absorbed - about 1
5 hours
taste and adjust the seasoning
meanwhile prepare the okra as directed in the
in a saute pan over medium heat warm 1 / 2 tbsp butter or oil
add the okra and saute for 3 minutes , stirring gently
remove the stew from the oven and arrange the okra on top in a spoked pattern
sprinkle the lemon juice evenly over the surface
recover the dish and return it to the oven
bake for 35 minutes longer
add stock or water if the mixture seems too dry
serve the bamia stew piping hot
bamya alich a  ethiopian style okra
in a medium saucepan , heat oil, cook onions until light brown, add tomatoes and bring to a boil, lower heat , and stir in garlic , ginger , and cardamon, add the okra and cook , uncovered , for 20 minutes, add chiles and cook five more minutes