formido/recipes-20k huggingface dataset:
basmati rice with corn and peas  rice cooker
place rice in a fine strainer or bowl , rinse with cold water twice , and drain twice
coat the rice cooker with non-stick spray or a film of vegetable oil
place rice in the rice bowl
add the remaining ingredients
stir just to combine
cover and set to regular cycle
when the machine switches to the keep warm cycle , let the rice steam for 10 minutes
fluff rice with wooden or plastic rice paddle or wooden spoon
this rice will hold on keep warm for up to 1 hour
serve hot
basmati rice with nuts and spices
melt the butter in a saucepan over medium heat
add in the onion and garlic
stir / saute for 5 minutes or until soft
add in the nuts and rice
stir to coat
add in the broth and spices
bring mixture to a boil
lower heat , cover , and simmer for about 20 minutes or until all liquid is absorbed
add in parsley , lemon juice , raisins , and salt / pepper to taste
fluff with a fork
basmati rice with potato crust
rinse then soak rice for 10 minutes to 30 depending on quality
melt 2 tablespoons of butter in a saucepan over medium heat
stir in the drained soaked rice and cook for 1 minute
bring water and stock if using to a boil add sea salt to taste add rice , bring back to a boil and boil exactly 8 minutes , drain
melt 1 / 4 cup butter and toss in the sliced potatoes and sea salt to taste
in a heavy-bottomed pot with a tight-fitting cover , and low rim , arrange the potato slices , overlapping in 2 layers covering the bottom of the pot
sprinkle with the garlic
evenly spoon the half-cooked rice on top of the potatoes and garlic , and spoon the remaining melted butter over the rice
cover the pot and cook over medium low heat or to brown potatoes slightly , then turn heat down and cook for 40 minutes , or until the rice is tender
removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot ! then flip --
enjoy !
basmati rice with turmeric and mushrooms
rinse the rice under cold water very well
place the rice in a large bowl covered with cold water and let it soak for 30 minutes before proceeding with the recipe
melt butter in a heavy saucepan over medium heat
add in onion , garlic and tumeric powder
saute until just beginning to brown
add in rice , broth , mushrooms , salt and pepper
bring to a boil
reduce heat to low , cover with a tight fitting lid and simmer until the rice is tender
basmati rice with vegetables
in a large pot , melt the butter and saute onion until translucent, add cloves , cardamom pods , bay leaves , peppercorns , cinnamon and cumin seeds, saute two to three minutes, add rice , water , salt , saffron and peas, bring to a boil , then cover and reduce heat to simmer, cook with lid on for 20 minutes, turn off heat and let sit for five minutes with lid on, fluff with fork before serving
basmati rice  chickpeas   toasted almonds
in a medium nonstick saucepan , heat the oil over medium heat
add the onion and garlic and cook , stirring frequently , until the onion is soft , about 7 minutes
add the bell pepper and rice , stirring to coat
stir in the water , lemon zest and salt
bring to a boil
reduce to a simmer , cover and cook until the rice is tender , about 15 minutes
stir in the chickpeas and cook until heated through , about 3 minutes
stir in the cilantro and toasted almonds at serving time
basmati sun dried tomato rice pilaf
heat oil in medium saucepan over medium heat until hot, add shallots, saut 1 to 2 minutes or until soft, add rice, cook 1 minute , stirring constantly, add tomatoes , salt , pepper and stock, mix well, cover, bring to a boil, reduce heat to low, simmer 15 minutes or until liquid is absorbed and rice is tender, place in serving bowl, top with cheese
basquadillas
preheat oven to 450 degrees
slice peppers in half and removing seeds and membrane
place peppers in a foil lined roasting pan cut side down
cook for 10 to 15 minutes until the flesh is tender and the skin has begun to char
when done , the peppers will have difficulty retaining their shape
remove peppers from oven and fold foil into a tent covering the peppers
don't worry if the peppers side together in the center
let sit for 10 minutes to steam the skins
open foil and use your finger or a paring knife to slip the skins off the peppers
cut into 1 inch strips
combine olive oil , vinegar , thyme , basil and garlic powder in a medium bowl
add peppers and let marinade for 30 to 60 minutes
turn on broiler
place tortillas on a baking sheet and place under broiler for 3 to 4 minutes or until tortillas begin to crisp
turn tortilla and allow second side to cook a bit
remove from broiler
spread the goat cheese onto each hot tortilla
drain peppers from marinade and top the basquadilla
cut into wedges and serve topped with additional sprigs of basil
basque beans  including crock pot version
soak beans overnight
cover beans with cold water and cook until nearly tender
drain
in large casserole , heat oil and cook onion until soft
stir in garlic , then tomatoes , parsley , beans , red pepper flakes , oregano and 1 cup water
simmer , covered , over medium-low heat , or uncovered in 340f oven for 2-3 hours , until beans are tender and most of liquid is absorbed
stir in green pepper and cook , uncovered , 20 minutes longer
season to taste
for crock pot: prepare beans up to step 2
add all remaining ingredients , including beans , to your crock pot
cook on low for 10-12 hours
basque cake
pastry: preheat oven to 350 degrees f
sift together flours and baking powder
stir in ground almonds
in a food processor combine flour mixture with cold butter
pulse several times until mixture resembles coarse meal
in a small bowl whisk together whole egg , egg yolks and sugar until smooth
add to flour mixture and pulse again until mixture comes together
turn onto a lightly floured surface
divide dough in half
roll out each half into quarter inch thick 10-inch circles
cover with plastic wrap and chill for 30 minutes
pastry cream: in a medium bowl whisk together first amount of milk , egg yolks and cornstarch until smooth
heat second amount of milk , sugar and vanilla in a heavy bottomed pot
when this mixture comes to a boil , slowly pour half of it over the egg yolk mixture while whisking briskly
return mixture back to pot
continue whisking 4 to 5 minutes until smooth and boiling
remove from heat
add ground almonds
cover surface with plastic wrap
cool to room temperature
assembly
line a flan ring with one layer of the rolled pastry
pour in pastry cream and then top with second layer of pastry
place flan ring on baking sheet
bake for 40 to 45 minutes until golden and set
sour cherry sauce: combine all sauce ingredients in a small saucepan and bring to a boil
reduce to simmer and reduce by half
strain and serve warm over cake
basque chicken
rinse and pat dry the chicken parts
heat in a wide , heavy dutch oven over med high heat until fragrant: 3 tbsp olive oil lightly brown chicken
remove browned chicken to a plate
remove all but 3 tbsp of fat in pan
return chicken to pan
add to pan the bell peppers , jalapenos , ham , garlic , salt
place pan over low to med heat , cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft
meanwhile , prepare the sauce
heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil add to saucepan: the onions then add: tomatoes , 1 / 2 tsp salt , 1 / 2 tsp ground black pepper
bring to a boil , then reduce the heat to med
simmer , stirring often , until the sauce has thickened , about 20 min
serve chicken on top of cooked white rice
spoon sauce on top
basque chicken and rice
heat deep stove top casserole or pan and add oil and chicken
brown chicken well and remove to platter
leave oil in pan
add to pan the garlic , onion and bell pepper
saute until onion is clear and then deglaze pan with the 1 / 4 cup water
return chicken to pan and add the chicken stock , rice , bay leaf , and more salt and pepper to taste
bring to boil , cover the pan , and turn down to a simmer
cook 25 minutes or until rice is tender
basque chicken casserole
mix flour , salt and pepper in a freezer bag , add chicken , close bag and shake
heat oil in stewpot or big skillet , stir-fry chicken for about 15 minutes on both sides
remove from pan and put it on a plate
add red and green pepper as well as onion and steam the veggies for about 3 minutes
add garlic , chorizo and tomato puree and stew for another 3 minutes
add the rice until it is
stir in chicken broth , chillies , thyme , salt and pepper and bring it to broil
cover the stewpot ant let it simmer for about 30 minutes
add ham , olives and the parsley , let it simmer another 5 minutes
basque chicken yassa
mix the lemon juice , the vinegar , half the oil , the onions and pour on, the chicken pieces in a bowl, marinate overnight , or longer, remove the chicken and the onions from the marinade, brown the chicken on both sides, remove and set aside, fry the onions in the remaining oil for a few minutes, add the marinade , thyme , hot pepper , water and bay leaves, simmer on medium heat for about 10 minutes, return the chicken to the sauce and cook until done , about 30 minutes
basque chorizo and lentil soup
place the lentils in a large soup pot
add enough cold water to cover them by 3 inches
bring the lentils and water to a boil over medium-high heat , reduce the heat to low , and add the whole sausages and 2 tablespoons of the olive oil
cook the lentils for about 45 minutes
add the potatoes , carrots , onions and green and red peppers , and cook for about 20 minutes longer , until the vegetables are fork-tender
cut each chorizo in half , and serve 1 piece to a bowl
season to taste with salt , and serve
basque eggs
in a large nonstick saucepan , saute diced sausage over medium flame till nicely browned , about 4 minutes
add onion and garlic and stir till well mixed
cook till onion is soft and garlic is fragrant , about 2 minutes
add bell peppers and cook a minute or two , till slightly soft
add diced tomatoes , thyme , red pepper , and salt , cover , and cook 4 minutes , till juicy
if using beaten eggs , stir gently throghout veggie mixture
cover
cook 4 minutes , till set
if using whole eggs , crack each egg and gently slide it into the veggie stew , trying to keep the eggs from touching each other
cover and cook 3 minutes , till whites are set
ladle each egg and some veggies into a serving bowl
serve with crusty warm bread
basque eggs with ham  asparagus and peas
finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish
cut the ham into cubes and add to the casserole dish - saut for 5 mins over a low heat
wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - saut for a further 5 mins - season with salt
add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked
finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked
basque fish soup
in a large saucepan , saute onions , celery and garlic in butter until tender , about 7 minutes
stir in tomatoes , wine , parsley , salt , pepper and thyme
cover and simmer 30 minutes
after the 30 minute simmer you can refrigerate or freeze the tomato mixture , if desired and continue as directed below
add the fish and simmer 7-10 minutes or until the fish is opaque and flakes easily
reheat tomato mixture by covering and simmering for about 10 minutes or until hot
continue as directed in step #4
basque garlic and bread soup   sopa de ajo
in a skillet , heat the olive oil over medium heat
add the garlic , and fry it , stirring with a wooden spoon , for 2 to 3 minutes , until it is golden
take care the garlic does not burn
add the bread , and turn it several times so that it absorbs the oil
sprinkle it with the paprika , and toss well
add the water or broth , and cook for 10 to 15 minutes , stirring , until the soup is heated through and well blended and the bread has absorbed much of the liquid
season to taste with salt and , if you like , the pepper flakes
just before serving the soup , crack the eggs , and slide them onto the surface of the soup , taking care not to break the yolks
let the eggs cook for 1 to 2 minutes , until they are set
serve the soup by spooning it gently into shallow bowls , allowing 1 egg per serving
basque lemonade
soak the lemon peel in the water for 24 hours, add the sugar and both types of wine to the water, add in the sliced lemons and chill before serving
basque lentil potato soup
sort and rinse the lentils
combine the lentils , water , potato , carrot , celery , onion , undrained tomatoes , and chorizo in a large heavy saucepan
bring to a boil and reduce the heat
simmer for 1 1 / 2 hours
add the beef bouillon , catsup , and worcestershire sauce
simmer for 30 minutes or longer
season with salt to taste
serve in a bread bowl for a special treat
basque potato soup
cook the sausage and onion in a large dutch oven for 5 minutes , stirring frequently
drain well
add the tomatoes , beef stock , bay leaf , and thyme
bring to a boil
cover , reduce heat and simmer for 15 minutes
stir in the potatoes , celery , carrots , burgundy , and celery leaves
simmer for 20 minutes
add the cabbage , and simmer an additional 20 minutes
remove and discard the bay leaf
stir in the lemon juice and salt and pepper to taste
enjoy !
basque potatoes
place the potatoes in a large saucepan , just cover with water and bring to the boil
reduce the heat , cover and cook for 12-15 minutes until just tender
drain well then mash with a potato masher or fork until smooth
add the milk , season with salt and pepper and beat well
cover and keep warm
heat the oil in large frying pan over medium heat
add onion , pepper and garlic and saut for 5 minutes
mix in the tomatoes , olives , orange peel , basil and wine , blend well and simmer for about 5 minutes , stirring occasionally , until onions and bell pepper are just tender
remove the orange peel and adjust the seasoning
to serve - place the potatoes in a shallow serving bowl , spoon vegetables and juices over the top and garnish with parsley
serve hot
basque salad
mix all of the ingredients together
chill until ready to serve
lightly drizzle the dressing over fresh salad greens and toss until evenly coated
it is a very strong and flavorful dressing , so you may want to play around with the amount of dressing you add to suit your personal taste
caution: do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt
basque scrambled eggs  tapas
preheat an oven on low or warm setting
heat 2 tablespoons of the oil over medium-high heat in a large , heavy-bottom skillet
add the onion and bell peppers and saut for about minutes , or until the vegetables are softened , but not browned
toss in the tomatoes and heat through
remove to a plate and place in oven to keep warm
add another tablespoon of oil to the skillet
add the chorizo and cook for 30 seconds , enough to warm through and flavor the oil
remove the sausage to the plate of warmed vegetables
add enough oil to the pan to make up 2 tablespoons
add butter and let melt
season the eggs with salt and pepper , then add them to the skillet
scramble the eggs until they are cooked to the desired degree of firmness
add extra seasoning to taste
return the vegetables to the skillet and stir through
serve immediately over the hot toast
basque style potatoes
melt the butter in the evoo in a skillet
add potatoes and roll around to coat with the oil / butter
sprinkle in the seasonings except for the garlic
cover and saute , stirring occasionally , until potatoes are done
this should be about 30-40 minutes
shortly before the potatoes are done , add the garlic to the skillet and stir to combine
basque tomato sauce
in a 6-quart saucepot saute the garlic , onion , and green pepper in the oil until tender
add the tomatoes , pureed chilies , and parsley and simmer until very tender
add beef stock
cover and simmer 1 hour
uncover and simmer 1 hour more to reduce and thicken the sauce
stir occasionally
salt and pepper to taste
basque tuna   potato casserole
cut the fish into large , chunky pieces
heat the olive oil in a large stove-top safe casserole dish or pot
add in the onion , garlic , peppers and tomatoes and fry over a low heat for about ten minutes
when the onion is looking cooked , add the paprika , cayenne , salt and pepper and cook for another few minutes
add in the potatoes then add just enough water to cover the potatoes and veggies
bring up to a gentle boil
when the potatoes are nearly done , add in the tuna and the white wine and cook for a further 15 minutes all depending you may need to add a little more liquid if it's drying up , or let some cook off if it's too runny
garnish with the parsley if using
serve with crusty bread and a salad !
basque style chicken
in 12-inch skillet , cook chicken in hot oil over medium heat 10 minutes or until light brown , turning to brown evenly
remove chicken
add mushrooms , sweet peppers and onion to skillet
cook and stir 3 minutes
stir in undrained tomatoes , wine , salt , and pepper
bring to boiling
reduce heat
return chicken to skillet
if desired , sprinkle with additional salt and pepper
simmer , covered , 25 - 30 minutes or until chicken is tender and no longer pink
transfer chicken to platter
cover
keep warm
skim any fat from vegetable mixture
combine water and cornstarch
stir into vegetable mixture
stir in peas
cook and stir until thickened and bubbly
cook and stir 2 minutes more
spoon over chicken and rice
basque style fisherman s stew
heat the oil in a large heavy saucepan over medium heat
add the onions
cover and cook , stirring occasionally , until translucent but not colored , about 10 minutes
add the potatoes , bell peppers and garlic
cook , stirring for 10 minutes
season lightly with salt
add the fish stock and wine
simmer until the potatoes are tender and the stew has thickened slightly , about 10 minutes
add the tomatoes and simmer for 10 minutes
add the tuna , pushing it down into the stew with a spoon
cover , remove from heat and let stand until tuna is cooked to desired doneness , about 5 minutes for medium-rare
season with salt and pepper
ladle into bowls , sprinkle with parsley and serve
basque style potatoes
heat the oil in a heavy skillet, add the onion and garlic, cook until soft, add the remaining ingredients and stir, cover and simmer for 20 minutes or until the potatoes are soft
basque style trout with herbs
lay fish in one layer in oven-proof dish, combine remaining ingredients , pour over fish , and let stand 30 minutes, turn and marinate 15 minutes longer, bake in preheated 350f oven for 25 minutes or until fish is firm to the touch, or freeze fish with marinade in zip-lock bag, thaw and bake as above
basquet of eggs baked omelet
heat a 12" oven-proof skillet over medium-high heat
cook bacon until crisp , about 10 minutes
drain , crumble , and set aside
pour off and discard all but 1 tablespoon of bacon grease
add potatoes to skillet , cover , and cook over medium-high heat for 15 minutes , stirring every 3 minutes
stir in red bell pepper and garlic and cook for 3 minutes more
remove skillet from heat
preheat oven to 375f
beat together eggs , paprika , ancho powder , thyme , black pepper and parmesan cheese
stir tomatoes , shrimp , and reserved bacon into skillet mixture
add egg mixture and sprinkle mozzarella on top
place skillet in oven and bake for 20-25 minutes , or until eggs are set an mozzarella is melted
bass ale shrimp
combine the first 7 in a saucepan, bring to a boil then reduce the heat, simmer for 5 minutes, add the shrimp, cook for 2 to 4 minutes , or until the shrimp turn pink, pour into a glass bowl, add the vinegar and garlic, chill in the refrigerator for 2 hours or longer, drain the shrimp, discard the bay leaf, mound in the center of a lettuce-lined serving plate, garnish with black olives, this makes 2 main-dish , or 8 appetizer servings
bass lake fruit smoothies
in a blender , add 5 ice cubes , the fruit juice of your choice , and the yogurt , blend until smooth
add fruit and remaining ice cubes , and blend again until smooth
break out the straws and enjoy !
bass with glaze
preheat oven to 400 degrees
sprinkle filliets with salt , lemon juice and thyme
place in a lightly greased baking dish
cover tightly
bake at 400 degrees for approx
8 to 10 minutes
uncover and glaze with a mixture of sour cream , mustard , green onion and pimiento
return to oven for 2 to 3 more minutes
serve on platter
basset hound cheesecake
preheat oven to 350
mix graham cracker crumbs , nuts and melted butter together and press in 10-inch springform pan
in large bowl , mix cream cheese , eggs , 1 1 / 4 cup sugar , vanilla and lemon juice
pour over crust
bake 45 to 50 minutes
meanwhile , in small bowl sour cream and 1 / 4 cup sugar
smooth over baked cake
bake until light brown , about 10 minutes
you can top this cheesecake with a can of cherry or blueberry pie filling if you like , but i prefer it plain
bastani  persian rose water  saffron and pistachio ice cream
in a medium thick-bottomed bot , slowly heat the milk to boiling while stirring
add the vanilla extract and saffron
continue to cook on low heat , stirring occasionally while doing the next step
beat the egg yolks with the sugar until smooth and foamy
very carefully and slowly , pour the egg / sugar mixture into the milk
make sure to stir it rapidly with a fork or use a whisk while pouring
continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened
pour the custard mixture into a bowl , and refrigerate until well chilled
once cold , stir in the cream , rose water or extract , and chopped pistachios
churn in an ice cream maker until finished
bastani akbar mashti   iranian ice cream
the cream used to prepare the ice cream should be very thick, leave the cream in a tray in the freezer until it is frozen, ice-cream should not be very hard, cut frozen cream into small pieces and mix with ice-cream, add rose-water and mix well, place the mix in the freezer for at least one hour
baste for beef roast
mix all the ingredients together and rub the roast all over with, you can let this sit for a couple of hours or cook right away, you may want to baste as it is cooking, bake roast at 300 degrees till it suits your taste
basted baked potato
mix the olive oil and spices together
wash the potatoes and pierce the skin a few times with a fork
smear the oil mixture over the potatoes , best done with a pastry brush
place the potatoes on a baking tray , lined with foil , and bake as you normally would
i do mine in a 200 c fan oven for 30-40 minutes
serve with lots of butter
basted eggs
heat butter until melted, add eggs, fry until white is starting to set, salt and pepper to taste, add water and cover immediately, some people add less water but i like a little more, the steam will cook the top of eggs, it takes just a minute or so , depending on how well done you like your eggs, hard will be just like hard boiled eggs , that yellow color, i serve these with toast and fried potatoes , just like over easy eggs