formido/recipes-20k huggingface dataset:
basil  spinach   tomato pork strips
preheat the oven to 350, cut the pork chops into strips, sprinkle with basil , pepper , and salt, top with veggies , and pats of butter or margarine, cover with aluminum foil and bake for 40 minutes , or until pork is fully cooked
basil  tomato   mozzarella cheese
whisk together dressing ingredients, set aside, layer on a platter the tomatoes , cheese , and basil, pour dressing over the salad and serve
basil  tomato  cream cheese frittata recipe
add eggs , salt , pepper , sage , oregano , and thyme to medium bowl, whisk together, add butter to large oven proof skillet, melt over medium heat, add tomatoes to skillet , and saut one minute, reduce heat to low, add fresh basil leaves and saut until leaves are limp, pour egg mixture over tomatoes, top with cream cheese cubes, cover and cook over low heat approximately 20 minutes or until set on top
basil bread slice pizzas
place tomato paste in a mixing bowl , stir in italian seasoning until well blended
add cream cheese and basil
slice bread into 1 / 4 inch thick slices
place on an ungreased baking pan
broil 6-8 inches from heat , turn after 1 minute
after browned on both sides remove bread slices from broiler
spread 2 tablespoons of sauce on each toast slice
thinly slice mozzarella and layer a slice over the sauce
broil the little pizzas 6-8 inches from the heat source for 2 minutes or until the cheese is melted
these look beautiful served with a dash of black pepper on top with a basil leaf for garnish
basil caper butter
mix it all and let it sit a bit to mellow
if you're making it ahead , roll it up in plastic wrap so you end up with a nice log of compound butter
this freezes beautifully
basil garlic butter
process softened butter and garlic cloves in a food processor until smooth
add basil leaves , and pulse 3 to 4 times or until basil is finely chopped
store in the refrigerator up to 1 week , or freeze in airtight containers up to 4 months
if desired , shape butter into a log
wrap in wax paper , and chill
when firm , slice into smaller rounds , and freeze
basil garlic cheese bread
in a small bowl , combine the first six ingredients, spread over cut sides of bread, place on an ungreased baking sheet, broil 4-6 inches from the heat for 2-3 minutes or until lightly browned, cut into 2-in, slices
basil garlic green beans
cook green beans in boiling water until crisp tender , 6 minutes, drain and place in cold water to cool quickly, drain again, heat oil in pot over medium-high heat, add garlic , stir 30 seconds, add beans , saute until heated- 8 minutes, add basil , stir 2 minutes, season with salt and pepper
basil garlic vinaigrette
in a blender , combine the basil , vinegar , and parmesan cheese until the basil is pureed
with the motor running , pour the oil through the opening and blend until smooth
season with salt and pepper to taste , pour into a small bowl , and set aside
whisk before using
basil lemon bow ties
cook bowties according to package directions, heat oil in a large skillet over low heat for 1 minute, add garlic and saute , stirring often , for 1 minute, remove from heat, add well drained bowties and toss well until coated with garlic / oil mixture, add lemon juice and zest , basil salt and pepper, toss untl basil wilts, top with parmesan cheese, serve
basil lemon gimlets
in a cocktail shaker , muddle 8 of the basil leaves with 2 tbls of the simple syrup
add 5 oz of the vodka , half of the lemon juice and 4 ice cubes and shake well
strain into 2 martini glasses and repeat with the remaining ingredients
basil lemon pasta
cook spaghetti until al dente mix lemon juice , olive oil , and basil in separate jar
strain noodles and place in a large bowl
mix with lemon mixture
while still hot , mix in butter in order for it to melt with the pasta
top with cheese
to make it more moist , you can add as much of the lemon-oil dressing as you'd like ! just be sure to add an even amount of both to make the sauce :)
basil lime fruit salad  cooking light
make the simple syrup by combining the sugar and water in a saucepan, bring to a boil, cook for a minute until the sugar is dissolved, remove pan from heat , stir in the basil and lime rind, cool, strain to discard the solids, combine the fruits in a large bowl, drizzle with the simple syrup, toss gently
basil mint pesto
chop the basil , mint and nuts coarsely
add them along with the parmesan cheese and garlic to a food processor
gradually add the olive oil through the feed tube and process until pesto is well-blended
transfer to bowl and season with salt and pepper to taste
cover tightly and chill
bring to room temperature before using
yield is estimated
basil parmesan angel hair
cook pasta according to directions on package
drain and return to the pan
add oil
toss to coat
add the milk , parmesan cheese , onions , basil , lemon peel , salt , garlic powder and pepper
cook and stir over medium heat until heated through
sprinkle with additional basil
serve with lemon slices
basil parmesan pasta salad
cook and drain pasta , add oil , garlic , onion and spices and while the pasta is hot
allow to cool for a few minutes and add herbs , cheese and mayo
salt and pepper to taste
can be served cold or room temperature
basil ricotta sauce
combine all ingredients in a large bowl, season to taste with salt and pepper, toss through with your favorite pasta
basil scallop linguine with artichokes
start boiling a large pot of boiling water for pasta
in a medium saucepan over medium heat , heat olive oil
add garlic and shallots and cook , stirring constantly with a wooden spoon , until they are tender but not browned , about 2-3 minutes
remove from heat
add basil , parsley , salt and red pepper flakes , black pepper , tomatoes , wine , and tomato paste to saucepan
return to heat and bring to a boil , stirring to brreak up large pieces of tomatoes
cover , reduce heat , and simmer for 20 minutes
cook linguine with 2 teaspoons of salt and vegetable oil in a large pot of boiling water , according to package directions
while pasta cooks , place scallops in a colander and rinse in cold water
drain thoroughly and cut each in half crosswise
add scallops and artichokes to sauce and cook 5 minutes or until scallops are tender and artichokes are hot
set aside until serving
place pine nuts in a small skillet over moderately high heat and toast in the pan -- do not add oil
set aside until serving
drain pasta and place on a large serving platter or plates
spoon scallop-artichoke-tomato mixture on top of pasta and toss gently
sprinkle with pine nuts and more parsley
serve immediately
to look like a gourmet , serve with a very light italian white wine , like gavi or pino grigio
basil sesame dressing
whisk together all ingredients, add pepper, refrigerate till ready to use
basil tofu ricotta  non dairy
in large bowl , mash tofu with hands until crumbly, add lemon juice , garlic , salt , pepper , and basil, mash with hands until mixture reaches the consistency of ricotta cheese, add olive oil, stir with fork, add nutritional yeast and mix all ingredients well with fork, cover and refrigerate until ready to use
basil walnut pesto
place basil , olive oil , walnuts , garlic and salt in food processor, blend until thoroughly combined, add parmesan and butter and blend 5-10 seconds more, just before serving , add 2 tbsp of hot pasta water from cooked pasta, serve over pasta with bread and salad
basilic tomato and egg
cut the top of the tomato off
gently squeeze the tomato to remove juice with the seeds , then chop in small pieces
saut tomato for a couple of minutes in olive oil and fresh basil add salt and pepper
add eggs and some butter to the skillet and scramble
divide egg mixture between 2 plates , garnish with a basil leave
basket case deli s sweet potato sald
bring a large pot of salted water to a boil, add diced sweet potatoes and cook until tender but still firm , about 10 minutes, drain and let cool, in a large bowl , combine sweet potatoes , onion and celery, in another bowl , stir together mayonnaise , honey and mustard, stir into sweet potato mixture, refrigerate until cold, just before serving , top salad with chopped pecans
basketball team cookies
cream together peanut butter , butter , white and brown sugar
if you dont use crunchy peanut butter , i would suggest adding in salted peanuts when you mix in the chocolate chips
add eggs and vanilla and beat until light and fluffy
combine oats , flour and baking soda , and stir into peanut butter mixture
add chocolate chips
if the dough is still really sticky , add in a little more flour
drop by tablespoonfuls onto ungreased baking sheets
place in oven at 350 degrees for 10-12 minutes or until lightly brown , do not overcook these
cool on rack
baskin robbin s pie
for the crust:
preheat oven to 350
mix flour , margarine and pecans together and press into the bottom and up the sides of a deep dish pie pan
bake for 20 minutes
allow crust to cool completely
for the filling:
mix the sugar and cream cheese together until creamy
reserve 1 cup of cool whip and fold the rest into the cream cheese mixture
put this mixture into the pie crust and top with the prepared chocolate pudding
top with reserved cool whip and sprinkle with pecans
chill for at least 4 hours or over night
baskin robbins cappuccino blast  my version
combine the coffee , milk and sugar in a blender
and mix on medium speed for 15 seconds to dissolve
sugar
add ice cream and ice then blend on high speed
until smooth and creamy
pour drink into two 16-oz
glasses
if desired , add whipped cream to the top of each drink followed by a sprinkle of cinnamon
makes 2 large drinks
basle flour soup
melt the butter, add 2 tbsp flour and brown lightly , stirring constantly, add remaining flour , stir in , and remove pan from heat, pour in bouillon and stir well--be sure not to let it get lumpy !, simmer at low heat for a minimum of 45 minutes , stirring occasionally, serve topped with grated cheese, optional: top with onion rings , croutons , chopped parsley or chives , etc
basler leckerli  swiss spiced hard bars
melt honey very slowly in a pan , add almonds , sugar and swirl until the sugar is melted too
let cool slightly
add all other ingredients until the kirsch and mix well
add the flour and eventually the baking soda and work to a compact dough
roll the dough out on two greased baking sheets approximately 5 mm thick
store overnight
preheat the oven at 180c
prepare the glaze heating in a pot water and sugar until boiling point
reduce the heat but let it boil slowly
bake 15-20 minutes at 180c
in the meanwhile the glaze should be ready
it takes about 15 to 20 minutes until it thickens , its bound and crystals appear
remove from the heat but keep on a slightly warm plate
when the dough is baked , remove pans to a rack and immediately cut in rectangles brush the tops with glaze
when cooled dived the rectangles and store in airtight containers
basler mehlsuppa
in a heavy saucepan over medium heat , heat the flour gently until it begins to turn pale golden brown , stirring constantly
remove from heat
in another pan , saute onion slices in butter
when transparent , blend them into the flour
gradually add beef stock , wine , salt and pepper to taste
cook gently , stirring frequently , for about 30 minutes
put a slice of bread in each of four soup bowls , topping each bread slice with a generous amount of cheese
using a ladle , pour soup into each bowl , and serve at once
basler rosti with bacon and onion
peel potatoes , grate or cut into thin strips and mix with the salt
cut onions into very fine onion rings
melt the butter and lard in a frying pan
add the diced bacon , onions and potato and fry gently , stirring gently and frequently
if you want a slimmer version , you can pre-cook the bacon and this way omit the bacon fat
bring together into a cake and cover with an upside-down plate
fry over gentle heat for 20 minutes
pour the milk over the top and fry , covered , for about another 10 minutes
basmati   mushroom pilaf
in heavy 2 quart saucepan , saute uncooked rice and garlic in butter until rice is lightly browned
add mushrooms and saute for 2 more minutes
add stock , salt and pepper
bring to a boil
cover and reduce heat
simmer for 20 minutes or until water is absorbed
stir in almonds and parsley
basmati and nut pilaf
rinserice before cooking put rice in large bowl of cold water and swill around , pouring out cloudy water as needed
leave to soak for 30 min in remaining rinsing water
in lrg pan , fry onion , garlic , and carrot in oil
stir in rice and spices and cook 1-2 minutes , so grains are coated in oil
pour in stock or water , add bay leaf , and season well
bring to boil
cover and simmer gently for 10 minutes
remove from heat without lifting lid
leave for 5 minutes
if rice is cooked , there will be small steam holes in the center
discard bay leaf / cardamom pods
stir in nuts and check seasoning
scatter parsley over mixture
can be reheated !
basmati asparagus rice
rince rice under running water until water runs clear
bring chicken stock , salt , water and garlic clove to boil in a large saucepan
add rice and return to boil , stirring lightly
cover , reduce heat to low and simmer 18-20 minutes until rice is cooked and liquid adsorbed
clean and slice on a bias the asparagus into 1 / 2 inch pieces
remove sauce pan from heat , immediately add asparagus and orange zest
cover and allow asparagus to steam while rice cools about 5-8 minutes
serve immediately
basmati chaaval
pick the rice over and put in a bowl
wash in several changes of water
drain
pour 3 times the water you have rice over the rice and let soak for 30 minutes hour
drain thoroughly
combine the rice , salt , butter and the water in a pot
bring to a boil
cover with a tight fitting lid , turn heat to very low and cook for 20 minutes
lift the lid , mix gently but quickly with a fork and cover again
cook for 5-10 minutes until tender
basmati coconut rice with mushrooms and zucchini
melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent
to the rice add the coconut , stock cube and lemon rind , and water
bring to the boil , stir rice once , reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand
while the rice is cooking :-
melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft
add to the rice and serve
basmati italiano
cook rice
put cooked basmati into large mixing bowl
toss hot rice with remaining ingredients using wooden spoons to avoid breaking grains
serve immediately
basmati pilaf
preheat the oven to 160 c in a fan oven of 180 c in conventional oven
rinse the rice well in water , then drain
melt two thirds of the butter in a saucepan
saute the onion in the butter for about five minutes , then add the rice , herbs , spices and lemon zest
cook for another minute
add the stock or water along with some salt and pepper , to taste
put the whole mixture in an oven-proof casserole dish , cover and bake for 25 minutes
leave to stand for five minutes , then remove the lid and fluff with a fork , mixing in the remaining butter
basmati rice
bring water , salt , and butter to a boil, stir in rice with a fork, bring back to a boil , then cut heat to simmer , to prevent "boiling over", cover and cook for 20 minutes
basmati rice   indian style
place rice into a bowl with enough water to cover, set aside to soak for 20 minutes, do not skip this step , its very important, heat the oil in a large pot or saucepan over medium heat, add the cinnamon stick , cardamom pods , cloves , and cumin seed, cook and stir for about a minute , then add the onion to the pot, saute the onion until a rich golden brown , about 10 minutes, drain the water from the rice , and stir into the pot, cook and stir the rice for a few minutes , until lightly toasted, add salt and water to the pot , and bring to a boil, cover , and reduce heat to low, simmer for about 15 minutes , or until all of the water has been absorbed, let stand for 5 minutes , then fluff with a fork before serving, remove the pods , cloves , cinnamon stick before serving
basmati rice pilaf
in a medium saucepan , melt butter
saute the onion and almonds over medium heat until onion is soft and the almonds are golden
stir in rice
cook stirring for about 4 minutes to release flavor
stir in chopped carrot , currants , orange peel , cinnamon , black pepper and red pepper flakes
carefully stir in chicken broth and water into the rice mixture , stir slightly with a wooden spoon
bring to a boil , and reduce heat
cover the saucepan and simmer until all liquid is absorbed , and the rice is tender
season with salt
basmati rice pilaf with apples  squash and cranberries
heat oil in a medium pot over medium-high heat
add the onion and cook for 2 to 3 minutes , stirring , then add the squash , apple , cranberries and salt
stir to combine , and cook for 2 minutes
add the rice , stirring to coat evenly
then add the broth or water
allow the liquid to come just to a boil , then reduce the heat to medium and cook for 5 minutes
cover and reduce the heat so the liquid is barely bubbling at the edges
cook for 5 to 10 minutes , until the rice is tender and all of the broth or water has been absorbed
use a fork to stir once halfway through cooking
turn off the heat
let the finished rice sit , covered , for 5 to 10 minutes
uncover , fluff with a fork and serve
makes 6 to 8 servings
basmati rice pilaf with apricots
put the apricots and lemon zest in the 2 cups of cold water
melt the butter in a medium saucepan over medium heat , add the garam masala , and toast , stirring , until fragrant , about 1 minute
add the onion and 1 / 4 of the salt and cook , stirring occasionally , until the onion is tender and translucent , about 6 minutes
stir in the rice and cook , stirring occasionally , until it begins to brown , about 4 minutes
stir in the water along with the apricots , lemon zest , the remaining 1 teaspoons salt and pepper to taste
bring to a simmer
reduce the heat to low , wrap a clean dish towel around the saucepan lid , and cover the saucepan
meanwhile , toast the nuts and set aside
cook the rice for 10 minutes , set aside for 5 minutes undisturbed , then remove the lid and fluff with a fork
mound the pilaf on a serving dish and tear the mint over it and top with nuts
basmati rice pilaf with peas
put the rice in a mesh strainer and rinse with cold water several times
set aside and let drain
heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer
add the mustard seeds and cook until they just begin to pop , about 20 seconds
add the onion and saute until lightly browned , about 3 minutes
add the cardamom , cloves , cinnamon , rice , the simmering water , salt , pepper and lime juice , and bring to a boil
reduce the heat to medium , and cook until liquid is nearly absorbed , about 10 minutes fold in the peas , then over , reduce heat to low , and cook 8 to 10 minutes longer
remove from the heat and let stand for 5 minutes , uncovered
remove and discard the cardamom , cloves , and cinnamon and fluff with a fork
transfer the pilaf to a serving dish and serve
basmati rice pilaf with zucchini  roasted red peppers   par
preheat oven to 400f
place the zucchini cubes on a baking sheet with sides and toss with 1 tbs of the olive oil and salt and pepper to taste
roast for about 15 minutes , stirring periodically so it browns evenly , until it is tender and golden brown
cool to room temperature
melt the butter and the remaining 1 tbs olive oil together in a medium saucepan over medium-low heat
add the onion and cook about 5 minutes until soft
add the rice and continue to cook , stirring often , for about 2 minutes , ujtil the rice slides around easily in the pan
stir in the broth , 2 tsp salt and 1 / 2 tsp pepper and bring to a low boil ove medium high heat
reduce the heat tolow , cover and simmer for 15 to 20 minutes , until fluffy and the rice has absorbed the liquid
remove the rice from the heat , add the roasted peppers , roasted zucchini , parsley , and basil
stir gently to combine
season to taste if required
serve warm
basmati rice seasoned with garam masala
preheat oven to 350f
in a medium stove-to-oven pot melt butter over medium heat
add chopped onions , garlic and garam masala and cook 3 to 5 minutes , stirring until onions are softened
add rice and stir until well coated
add vegetable stock , salt and pepper to taste
bring to a boil
cover and bake in the oven until the rice is tender and the stock is absorbed , about 20 to 25 minutes
let stand , covered for 5 minutes before serving
basmati rice with basil and mint
preheat oven to 350f, place rice in a fine-mesh strainer, rinse with cold water and then drain, heat oil in a large saucepan over medium-high heat, add ginger and garlic, cook 30 seconds , stirring constantly, stir in rice, cook 1 minute , stirring constantly, add remaining ingredients , stirring to combine, bring to a boil, cover, wrap handle of pan with foil, bake at 350f for 25 minutes , stirring once, remove rice from oven, fluff rice with a fork , serve
basmati rice with black cardamom
split open the cardamom pods and remove the sticky seeds , discarding the pods
separate the seeds with a sharp knife and crush them with a mortar and pestle or in a coffee grinder
in a saucepan , heat the olive oil over medium-low heat
add the cardamom seeds and bay leaf , and stir until fragrant , about 30 seconds
add chopped onion and cook , stirring , until onions are tender and translucent , about 5 minutes
add basmati rice , cook , stirring , until the grains look milky and opaque , about 3 minutes
add water , salt and pepper and bring to simmer , reduce the heat to low , cover the pan and cook until the liquid is absorbed , about 15 minutes
remove the pan from the heat , let steam for 5 minutes
uncover and fluff with a fork
basmati rice with carrots  raisins and spices  kabli
rinse rice under running water until water is clear, in large bowl , cover rice with water, soak for 1 hour , drain, add salt to large pot of boiling water, add rice, cover and simmer until tender , 6 to 8 minutes, drain , reserving 1 cup cooking liquid, set liquid aside, pour rice into large dutch oven, in skillet , heat 1 tbsp of the oil over medium-high heat, add sugar, stir until dissolved, add reserved cooking liquid, bring to boil, slowly pour over rice , stirring to coat, stir in cardamom , cinnamon , cumin and pepper, bake in 450f oven until water is evaporated , about 10 minutes, reduce heat to 200f, bake , covered , for 1 hour, spoon into serving dish , mounding attractively, meanwhile , peel and cut carrots into very thin strips or grate coarsely, in skillet , heat remaining oil over medium-high heat, saute carrots and raisins until tender , about 2 minutes, spoon over rice
basmati rice with cashews  peas and fresh coriander
in a small pan over a medium heat , bring the water to the boil
add the salt and turmeric
reduce to a simmer and cover tightly
in a larger - preferably heavy-based - pan , over a medium heat , heat the ghee or oil
add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes , add the rice and saut for about 2 minutes , or until the rice becomes whitish in colour
carefully pour the simmering water into the pan containing the rice , stir briefly , and if the peas you are using are fresh , add them now
increase the heat so that the water is again boiling , then reduce to a very low heat and cover the pan with a tight-fitting lid
simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky
if you are using frozen peas , add them 5 minutes before the end of this stage of the cooking
stir through the rice quickly , and replace the lid as soon as you can
remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up
fold in the cashews , chopped baby spinach leaves and chopped coriander leaves , and stir well to combine the ingredients
serve hot , garnished with the remaining herbs
if you would like your spinach leaves not just wilted but cooked , add them when adding the frozen peas towards the end of the cooking time in step four
the zaar kitchen dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder