formido/recipes-20k huggingface dataset:
basteeya  moroccan chicken pie
brush a large 10-inch pie plate with some melted butter and set aside
in a large skillet over medium-high heat , heat the olive oil
saute the onions until soft , then add the garlic , chile , cinnamon stick , curry powder , fresh ginger , lemon zest and chicken chunks and saute for two minutes
stir in the prunes , olives , chicken stock , lemon juice , and the salt and pepper
bring this to a boil
reduce the heat to low , cover , and simmer , without stirring at all , for 10 minutes
then remove the lid and simmer for 5 more minutes , or until the liquid has evaporated
let this cool completely
meanwhile , in a food processor , pulse the icing sugar , ground cinnamon and almonds until coarsely chopped
preheat oven to 375f
when the chicken mixture has cooled completely , it's time to begin the assembly: on your work surface , arrange a sheet of phyllo and brush it with some of the melted butter or olive oil
lay this sheet of phyllo in the middle of the pie plate , letting the excess phyllo hang over the edge
repeat with 4 more sheets of phyllo
stir the lightly beaten egg and chopped coriander into the chicken mixture , combine , then spoon the entire mixture into the pie plate , on top of the sheets of phyllo in it
fold the phyllo edges that are hanging over the edge of the pie plate , one at a time , onto the middle of the pie , sprinkling some of the almond mixture between each layer
do this loosely and not tightly
butter one piece of the remaining phyllo and sprinkle with some of the almond mixture
place over filling and tuck in any overhang
repeat with remaining phyllo and almond mixture--christine cushing says to do this one by one , not stacked together , to achieve a light , blossomy top
bake in preheated oven for 20 minutes , or until the top is browned and crisp
let stand for 5 minutes before cutting into wedges to serve
bastille burger   bearnaise  blue cheese and red onion burgers
heat / light up your barbeque and allow the flames to die down
season the beef with pepper , but no salt - salt draws out the juices and toughens the meat !
with damp hands - shape the minced beef into two patties / burgers
cook the burgers to your liking - remember to place your blue cheese on top of the burgers to melt just before serving
then toast the burger buns or french bread
assemble your burger like so: bottom bun: lettuce , tomatoes , bearnaise sauce and burger with melted blue cheese
spread the dijon mustard on the top bun , then place the onions and cornichons on top of the burger , with an extra dollop of bearnaise sauce if you wish - then add the top bun
if making these for a crowd - have all the condiments and salad ingredients handy and on a platter - and people can help themselves , as soon as the burgers are cooked
you could fry your onion - but i like the taste of raw red onion in these burgers !
basting sauce for grilled fish
in a small saucepan combine all ingredients, cook over low heat until the sugar is dissolved, cool, before grilling the fish coat both sides in the sauce, place on grill and continue to baste frequently, grilling time for thicker cuts of fish is about 7-9 minutes
basting sauce for ham
blend all the ingredients and use on baked or broiled ham , ham steaks , ham loaf or smoked pork chops
basting sauce for roast  for company
place unseasoned roast in roaster with 1 inch water, cover and cook 3-4 hours depending on sixe of roast, add sauce and baste, continue to cook covered til tender, thicken liquid with flour
basturma  russian marinated skewered beef
in a large mixing bowl , combine the onion , basil , salt , pepper and vinegar
add the meat and toss it in the marinade to coat it thoroughly , then marinate at room temperature for 5-6 hours , tossing again every hour or so to keep the cubes moist
light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface , or preheat your kitchen broiler to its highest point
remove the meat from the marinade and string them on 4 long skewers , pressing them firmly together
broil 4" from the source of the heat , turning the skewers occasionally , until the meat is done to your taste
slide the meat off onto individual plates and garnish with scallions , lemon , and coriander or parsley
bat chips
preheat your broiler, using halloween cookie cutters , cut each tortilla into bat and ghost shapes, lightly brush both sides of each creature with oil, arrange on a cookie sheet or jelly roll pan, broil , flipping once when they begin to brown, when brown on both sides , lightly sprinkle with salt
bat eyes
stuff olives with cream cheese, serve on bed of lettuce if desired
bat poop   for halloween
mash pretzels till they are mostly crushed , but with some sticks left
you will want to use those small stick kind
mix in raisins
in a double boiler , melt white chocolate , chocolate chips , and mini-marshmallows
rapidly mix chocolate mixture into pretzel / raisin mix
for realism: shape into little mounds on parchment paper and allow to cool
for speed : spread evenly on parchment paper and allow to cool
bat wings
place wings in a plastic bag set in a shallow dish
in a small bowl stir together soy sauce , ginger , crushed red pepper , five spice powder and garlic
pour over wings
close bag and toss to coat
chill in refrigerator several hours or overnight , turning bag occasionally
remove wings from bag , reserving marinade
place wings on a foil-lined 15-by-10-by-1-inch baking pan
bake , uncovered , in a 450-degree oven for 10 minutes
brush with reserved marinade
bake 15 to 20 minutes longer or until chicken is tender and no longer pink
bat wings  baked chicken wings
heat oven to 350f
line jelly roll pan , 15 1 / 2x10 1 / 2x1 inch , with aluminum foil
remove skin from chicken
mix honey , ketchup , pepper sauce and worcestershire sauce in resealable plastic bag
add chicken
seal bag and refrigerate , turning occasionally , at least 15 minutes but no longer than 24 hours
place chicken in pan
sprinkle with paprika
bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut
serve with dressing
batali s simple penne all arrabbiata
bring 6 quarts of water to a boil in a large pot , and add 3 tablespoons kosher salt
meanwhile , put 4 tablespoons olive oil in a large saut pan over medium heat
add the tomato paste and pepper flakes
reduce the heat to low and stir just until fragrant , about 4 minutes
stir in the tomatoes , and remove from the heat
drop the pasta into the boiling water , and cook until al dente
drain the pasta , reserving 1 / 4 cup of the pasta water
add the pasta and the reserved pasta water to the tomato sauce , stir and toss over medium heat until the pasta is well coated
season with salt if necessary , then add 4 tablespoons olive oil , tossing well
serve immediately , with freshly grated parmigiano-reggiano cheese on the side
batata harra with ras el hanout
plunge the potatoes in a pan of boiling water for five minutes
drain and leave to cool
mix the oil , salt and ras el hanout in a large bowl
toss the potatoes in the mixture and
stick this in the oven at 220c for 15 minutes
remove from the oven and add the peppers , garlic and chilli flakes
mix it up a bit and return to the oven for 25-30 minutes , until the potatoes are nicely browned and the peppers are starting to blacken around the edges
finally ,
add the coriander , lemon juice and zest , stir it all through and serve it warm as a side dish , a starter , an alternative to falafels , a bowl of finger food to share during the football
batata merhiya  algerian mashed potatoes layered with beef
mash potatoes with butter and salt, heat oil in skillet , add onion , beef and pepper, saute for 5 minutes, drain beef mixture, butter a 1 quart casserole, put half of the potatoes in the bottom of the dish, add the meat mixture and cover with the remaining mashed potatoes, smooth the surface, cover with the beaten egg and sprinkle with cheese, bake in 350 degree oven until the surface is golden about 30 minutes
batata slata    moroccan potato salad
you want good waxy boiling potatoes for this
the cooking salt is for seasoning and cooking the potatoes inches the 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate
salt to taste
peel the potatoes and cut into 1-inch chunks
boil potatoes in salted water until cooked through and not mushy
drain cooked potatoes and allow to cool though still quite warm
add remaining ingredients and refrigerate 6 hours or overnight is best
the salt to season is your personal choice
the amount of lemon juice or vinegar and oil will vary according to your potatoes , so season with these accordingly
this salad should be more tangy than oily
at times , 2-4 tablespoons of mayonnaise is added this too is authentic
this depends on the mood of the cook / consumers
to make this into another very popular salad
batata and zrodia slata , simply add 3 cooked carrots cut into approximately 4mm coins
season accordingly
you will notice the lack of use of black pepper in this dish
i have not to date had a batata or a batata and zrodia slata which contained black pepper
batata vada  potato balls in a gram flour crust
boil the potatoes mash them, add the ginger garlic , tumeric powder and cilantro and salt, heat 3 tsp on oil in a saucepan, add the mustard seeds and wait for them to crackle then add the asefetida, pour the oil over the potatoes, and mix it in well till blended, mix all the ingredients with the water, divide the potato mix into 16 balls, heat the oil, dip the potatoes into the batter, the batter should be thick enough to coat the potatoes nicely but not too thick, place the coated potatoes balls in the hot oil, fry till done, enjoy
batata vada  potato dumplings
cook the potatoes until tender , peel and mash
heat 1 tsp oil and add mustard seeds , after they crackle add the curry leaves
add the green chillies , garlic and ginger and the spice powders
do not let the powders burn
add this to the mashed potatoes
squeeze lime and add the cilantro leaves
mix well
make a thinnish batter out of the chick pea flour and all the other ingredients
divide the potato mixture into equal sized portions , approximately the size of a small orange
dip each ball in the batter and deep fry until golden brown in colour
serve hot with a chutney
batatas con huevos    mexican comfort food
preheat the oven to 350 degrees f
poke the potatoes all over with a fork and nuke in the microwave for 15 minutes
alternatively , you can bake them in the oven for 1 hour
let cool until you can handle them with your bare hands
trust me on this one , you don't want to be playing hot potato
cut each potato in half
pare off a tiny sliver of what will become the bottom of your potato , so it can stand on its own and not roll around
scoop out the flesh and leave just a small layer of potato around the shell
use the scooped out potato to make mashed potato , or save for another use , but you're not going to need it for this recipe
line the 4 potato shells with the wilted spinach leaves
crack each egg into a potato shell
make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato
season with salt and pepper to taste
top with grated cheese
place the potatoes on a baking sheet
bake in the oven until the eggs are set and the cheese is melted
in the meantime , make the salsa by combining all the ingredients
you can make it as chunky or as smooth as you like
serve the potatoes with some salsa on the side
batatas mashi
in a pan over medium heat cook the onions in butter until almost soft and then add the ground lamb or beef
cook until it is no longer pink , drain any remaining fat
add the the baharat , tomato paste , sea salt , freshly ground black pepper and pine nuts
mix well and cook until the pine nuts turn golden
wash and peel the potatoes
carefully core out the middle leaving a smaller whole at the top but taking out most of the middle so there is just enough potato to hold it all together
set aside
carefully fill the potatoes with the meat mixture
stuff until the top but not extremely tightly
in a pan on medium heat add the tomato sauce and chicken stock
carefully place the potatoes into the pan and cover
raise heat to come to a full boil and then reduce to medium-low
cook for 1 hour or more until tender when pricked with a fork , carefully switching sides half way through
you may serve this over white basmati rice , with a fresh salad and balkan yogurt on the side if you don't add extra sauce
enjoy !
batatya chi sukki bhaji  sauteed potatoes and bell pepper
boil potatoes till cooked but firm, peel and cube them, sprinkle with salt , turmeric powder and paprika, mix well, heat oil in a pan, toss in cumin seeds and stir-fry for a few seconds, saute the potatoes for a few minutes, lower flame and cook covered till lightly roasted and golden, stir in the red and green bell peppers, cook for a few minutes, serve hot with rotis or bread or puris or parathas
bath buns
place the batter ingredients in a large bowl and beat with a wooden spoon , or on low in a mixer
leave in a warm place until frothy for about 20 minutes
if you use fast action , bread maker , or quick yeast , omit the "leave until frothy" step
for the dough , place the flour in a bowl and rub in the butter until it resembles fine breadcrumbs
add the flour and butter mixture , eggs , sugar , sultanas and mixed peel to the batter
beat well for about 10 minutes cover and leave to rise for 1 1 / 2 hours or until dough has doubled
pre-heat oven to 220c / 425f / gas mark 7 and lightly butter or grease 2 baking sheets
beat the dough well for a few minutes , place large tablespoonfuls / globs of dough on the baking sheets
cover and leave in a warm place for 30 minutes until doubled in size
place egg glaze ingredients in a bowl and beat until well combined
uncover buns and brush with egg glaze , then sprinkle with the crushed sugar lumps
bake for 15 to 20 minutes
leave to cool on wire rack
you can also replace the sultanas and mixed peel with 225g mixed dried fruit , as long as it contains some mixed peel
batida de coco  brazil
place all the ingredients in a blender and mix until smooth, pour into chilled cocktail glasses, white rum can be substituted for the cachaga
batida maracuja
pour cachaca , pulp of passion fruits and lemon juice in a shaker with ice, shake and strain in a highball glass filled with crushed ice, garnish with lemon slices and serve with long straws
batido de guanabana  guanabana shake
in a blender , combine all ingredients, blend on high until smooth and frothy
batido de mango  mango shake
in a blender , combine ingredients, blend on high until smooth and frothy
batista s cappuccino
mix all ingredients and boil, garnish with whipped cream if desired
baton rouge chicken
to prepare spice mix , on a sheet of waxed paper , combine all spices
mix well
heat a large cast-iron skillet or other heavy skillet over med-high heat until very hot , about 8 minutes
meanwhile , brush chicken with margarine
dredge chicken in spice mix , patting firmly to adhere
place chicken in prepared skillet and cook , turning once until coating is blackened and chicken is no longer pink , about 10 minutes
baton rouge chicken wings
remove, place wings in a bowl and mix in marinade ingredients, chill for 2 hours in fridge, preheat over to 450f, remove wings from marinade, melt butter in a cast iron pan over medium heat, add seasonings and chicken wings, mix well and cook for 7 minutes over medium heat as you keep stirring, add salt if needed, transfer pan to oven and bake for 10 minutes
baton twirling s slow cooker split pea soup
remove congealed surface fat from cooking liquid and discard
if you don't have cooking liquid from baton twirling's slow cooker cottage roll recipe , leave it out and substitute any kind of stock or water
while chopping vegetables , heat liquid in saucepan or microwave a few minutes until warm
pour liquid into slow cooker along with peas , carrots , celery , onion , thyme and pepper
add cooking liquid or any kind of stock or water to within 2 inches of top of slow cooker
stir , cover and cook on low setting 10 to 12 hours or until peas and vegetables are soft
in food processor or blender , pure soup in batches until smooth
if necessary , return to slow cooker to heat to serving temperature
add diced cottage roll , if using , to soup before heating
season to taste with salt and pepper
battenburg cake
cream butter and 1 cup sugar together
beat in 3 eggs , one at a time
mix in vanilla
stir in flour , baking powder and salt gently
add milk if needed
divide batter into 2 equal parts
add food coloring to 1 part to make a deep pink color
grease two 7-inch square pans
spread batters into pans
bake at 350f until an inserted wooden pick comes out clean , about 25-30 minutes
let stand in pans 5 minutes
turn out on racks to cool
trim edges from both cakes
cut each cake lengthwise into 4 strips as wide as the cake is thick
trim to make strips match
heat jam slightly
spread on sides to glue 2 pink and 2 white strips together checkerboard fashion
spread all 4 sides of completed cake with jam
repeat with remaining pink and white stripes
makes 2 cakes
to make almond paste: mix almonds , confectioners' sugar , egg , lemon juice and almond extract together
knead until smooth , adding a bit of lemon juice or water if too dry to roll
add only 1 / 2 teaspoon at a time
it will be stiff
divide into 2 equal parts
roll 1 / 2 of paste 1 / 8 inch thick on a surface lightly dusted with confectioners' sugar
cut to fit length of cake and long enough to cover 4 sides leaving ends uncovered
lay cake on one end of paste
wrap completely to enclose all 4 sides of cake pinching paste to seal
roll in granulated sugar
place with seal underneath on serving plate , or store in plastic bag
repeat for second cake
chill
slice thinly to serve
batter
mix all ingredients together with wire whisk, dip veggies , chicken , etc, in batter , then deep fry in hot oil
batter  for deep frying
mix thoroughly, i usually put it all in a jar and shake it, use to dip chicken nuggets , fish , or any vegetable you want to deep fry, remember to blot water or other liquid off the food before you batter it
batter bread
mix together all ingredients and add flour, put into loaf pan and put in cold over, turn oven on 350 degress for 1 min, , then turn over off for 15 minutes, turn oven back on 350 degrees for 35-40 minutes let cool
batter dipped catfish nuggets
scramble the egg in a large bowl then whisk in the buttermilk follow by the rest of the ingredients , except fish
heat 2-3 inches of oil in a large frying pan until hot
dip the nuggets into the batter so they are coated then gently drop into the hot oil
fry for 5-7 minutes , until golden brown & crispy
repeat until all the fish is fried
place the fried fish onto a paper towel lined plate to drain excess oil
batter dipped deep fried cauliflower
preheat fryer oil to 375
place the beaten eggs , milk and salt in a shallow bowl
in a separate shallow bowl , mix together flour , cheese , garlic powder , thyme , oregano , paprika , cayenne , and pepper
place flowerets into egg mixture and toss to coat well
remove and place into flour mixture and toss to coat well
fry in batches for 4 - 6 minutes or until golden brown
drain on paper towels and lightly salt
serve w / dipping sauces such as marinara , ranch or blue cheese
batter dipped fish
sift together mustard and flour, heat oil to 400, cut the fish into 7x2-inch pieces, with a mixer blend the flour mixture with the water , egg , sugar and salt, dip fish into the batter , coating well, drop into the hot oil, fry fish until dark golden brown, remove and drain on paper towels
batter dipped french toast
place all ingredients except bread in a bowl and whisk with a wire whisk till well blended and no longer lumpy
heat a frying pan on medium eat and spray with pan spray or add a t of butter
dip bread in batter and fry till golden brown on both sides
the amount this makes is determined by how much the bread soaks up the batter
batter dipped tofu
ginger sauce:
in small saucepan , place vinegar , sugar , 3 / 4 c water , and soy sauce
bring to a boil , reduce heat , and simmer , stirring occasionally , for 5 minutes
meanwhile , in a small bowl , combine cornstarch and 1 t water
stir into sauce
cook mixture , stirring until clear and thickened
remove pan from heat
stir in ginger
use for batter dipped tofu and vegetable stir fry
tofu:
while ginger sauce is simmering , cut tofu into 1" squares about 1 / 4" thick
set aside
in a med bowl , combine flour , wheat germ , and seasonings
in a separate bowl , lightly beat egg
add milk and hot pepper sauce
in a large skillet , heat oil
piece by piece , dip tofu in flour , then in egg mixture , and again in flour
saute until lightly browned , about 3 minutes on each side
serve warm , arranged on a platter with cocktail forks and a bowl of ginger sauce
surround platter with curly lettuce leaves or large sprigs of parsley
variations: - use egg white only
batter for deep frying
in a mixing bowl , combine the flour , cornstarch , baking powder , and salt, in a separate mixing bowl , combine 1 / 2 cup plus 1 t, water , 1 t, beaten egg , and oil, add wet ingredients to dry and combine until mixed, follow your deep fryer instructions for whatever veggie or meat you're frying, this batter is thin and delicious, don't worry if it doesn't look like it's thick enough, it works great
batter for fish
soak fish in the buttermilk one hour or more, heat oil to 350f, in paper or ziplok bag put in flour , salt and pepper, shake, drop each piece of fish into bag one at a time and coat by shaking, drop fish a few at a time into hot oil and fry until crispy and done
batter for fish or chicken
mix all ingredients together, dip fish or chicken into batter and fry in peanut oil
batter for fried pork
mix all but soy sauce together
cut meat in approximately 1 / 2" wide pieces for pork , season with your favorite seasonings
shake a little bit of soy sauce and let meat marinate a few minutes
dip meat in batter , fry in deep oil , temperature 375 degrees for 5-6 minutes till brown
mix all but soy sauce together
cut meat in approximately 1 / 2" wide pieces for pork , season with your favorite seasonings
shake a little bit of soy sauce and let meat marinate a few minutes
dip meat in batter , fry in deep oil , temperature 375 degrees for 5-6 minutes till brown
part of preparing time is the marinating and cooking is for all the meat
batter for frying   oriental recipe
mix eggs , salt , garlic , flour , cornstarch , and milk to make a smooth batter
mix honey , lemon juice , sherry and ginger together and marinate shrimp , lobster , chicken , or thin-sliced pork for at least 15 minutes
fry dipped pieces in peanut oil until light brown
option:
cool fried pieces after frying , then refrigerate , if desired , and later redip in batter , refry until golden brown
even crunchier , and great as appetizers for a party that you can prepare ahead and still serve hot at the last minute ! it makes enough batter for 1 lb
of shrimp , lobster meat , chicken or pork
batter for sweet and sour shrimp
mix together and let set for 10 minutes, dip shrimp in batter and shake off excess, deep fry 350 degree f for 5-6 minutes, drain on paper towels, keep warm in 200 degree f oven until ready to serve
batter for vegetables
combine dry ingredients, add buttermilk and egg, beat till smooth, dip thin sliced veggies into batter then deep fry, drain on paper towel if desired
batter fried anything
sift first four ingredients together, add egg and milk, mix thoroughly
batter fried catfish nuggets
wash catfish and pat dry with paper towels, cut fish into 1 inch cubes, place on paper towels and set aside while doing next step, combine: flour , salt and baking powder in a bowl, add milk , egg and butter, beat until smooth, heat 1 inch or more of oil in a skillet to 365 degrees on medium heat, dip one fish cube at a time into batter , coating all sides, place as many in the oil as you can fit without crowding, fry until golden brown, drain on paper towels and serve immediately