formido/recipes-20k huggingface dataset:
alsace onion flan
melt the butter in a large lidded frying pan , add the onions and bay leaf , season with salt and pepper
cover the onions closely with a piece of buttered greaseproof paper then put the lid on the frying pan
cook the onions over a low heat for about 30 minutes until they are soft and golden
roll the pastry to inch thick on a lightly floured surface and use it to line an 8-9 inch diameter flan dish
beat the eggs lightly in a large bowl and season with salt , pepper and nutmeg
stir the cream and milk into the beaten egg mixture
drain the coked onions in a colander , remove the bay leaf and spread the onions over the pastry case
strain the egg mixture through a sieve over the onions
bake the flan in the centre of an oven pre-heated to 400f / 200c / gas mark 6 for 35 40 minutes: when cooked the pastry should be golden and the filling set
the filling will sink slightly as the flan cools
alsatian chicken with beer
rinse chicken and pat dry
sprinkle with salt and pepper
heat 1 t
butter and the oil in large heavy skillet over medium-high heat
add chicken and cook until well browned on all sides , 15-18 minutes
using slotted spoon , transfer chicken to plate
pour any fat on plate back into skillet
add mushrooms to skillet and cook , stirring occasionally , until light golden , about 3 minutes
transfer to small plate
pour off fat from skillet , leaving thin film of fat and browned bits
add shallots to skillet and cook until slightly softened , 30-60 seconds
pour in beef and 1 / 4 cup cream
heat to boiling , scraping sides and bottom of skillet with wooden spoon
return chicken to skillet , cover , and reduce heat
simmer , turning pieces once , until chicken is tender , about 20 minutes
transfer chicken to warm serving platter , cover , and keep warm
skim fat from surface of sauce
stir in remaining 1 / 4 cup cream and the mushrooms
heat to boiling and boil vigorously until sauce is reduce by half
skim off excess fat if necessary
stir in mustard , black and cayenne peppers , and any juice from chicken
taste and adjust seasonings
remove sauce from heat and whisk in remaining 1 t
butter
pour sauce over chicken and sprinkle with parsley
serve hot over buttered noodles
alsatian goose with pears
preheat to 325f
remove giblets and neck from cavity
pull out any lumps of fat
using a sharp fork , poke the skin of the goose all over
dont pierce the meat , just the skin
rinse goose inside and out
pat dry with absorbent paper
sprinkle inside and out with salt , pepper , and 1 teaspoon ginger
poke a few slits in the skin of the cavity
place garlic slices into body cavity slits
place the carrots , onion , and celery into the body cavity
tie the bird up
place goose on rack , breast side up , in large roasting pan
place the orange slices on top of the bird
roast goose 1 1 / 2 hours , basting with drippings
when the wings begin to brown , cover with aluminium foil
turn goose over , breast side down
cover the wings with aluminium foil
the roasting pan will have accumulated lots of fat
spoon 6 tbsp into a metal bowl and reserve
roast another 1 1 / 2 hours until a thermometer in the thickest part of thigh registers 175f let rest , covered , for 10 minutes
meanwhile prepare the pears so they can be roasted with the goose for one hour
toss pears and lemon juice in large bowl
pour 6 tablespoons goose fat into large baking dish
place the pears in baking dish and toss with fat
add sugar , 1 / 2 cup liqueur and remaining ginger to pears
toss
bake pears alongside goose until very tender and golden , about 1 hour
spoon the pears into a serving dish with a slotted spoon to reserve as much liquid as possible
pour liquid into a saucepan , add stock , remaining liqueur
bring to a simmer and reduce by half a cup
sprinkle in flour while whisking and continue to cook a few more minutes so it is slightly thickened
serve goose with caramelized pears
alsatian lentil soup with bratwurst
in a large slow cooker , combine all the ingredients except for the creme fraiche
cover and cook on low for 6-8 hours or until the lentils are tender
discard the bay leaf
remove the bratwurst and cut it into slices
stir the slices into the soup
taste for seasoning and adjust
serve the soup hot , topping each bowl with a dollop of creme fraiche
alsatian onion tart
sift the flour into a large bowl then rub in the butter with your fingers until the mixture resembles fine breadcrumbs
mix the egg yolks with the salt and 3 tablespoons water
stir into the flour , using a knife , to make a soft and smooth dough
add the extra tablespoon of water if the mixture is too dry
pat the dough into a ball , wrap up in cling film and refrigerate for 30 minutes
preheat the oven to 220c / 425f
roll out the pastry on a floured surface and use to line a 10-inch tart pan
prick the pastry all over with a fork and bake blind for 10-12 minutes
remove from oven and let cool
lower the temperature of the oven to 190c / 375f and place a baking sheet in the oven to heat
heat the oil in a non-stick frying pan
add the onions , bay leaf , thyme , salt and pepper
cover and cook gently until the onions are soft and transparent , stirring occasionally
add the wine and simmer , uncovered , until all the liquid has evaporated
remove the bay leaf and taste for seasoning
whisk the eggs and cream together
spread the onions into the pastry crust and pour in the egg mixture
place on the hot baking sheet and bake for 15 minutes
may be served hot or room temperature
alsatian quiche
preheat oven to 350 degrees for the quiche, in a bowl , beat eggs with a whisk, add the cream and beat again, add the grated onion and beat yet again, sprinkle bacon in the bottom of the shell, sprinkle parmesan over the top of that, pour cream mixture over all, dot the top with small bits of butter, place the pan on a cookie sheet or other drip pan and into a preheated oven, bake at 350 degrees until domed and light brown, cool 1 / 2 hour before cutting and serving
alsatian rub
combine all ingredients
alsatian sauerkraut potato soup
heat oil in large saucdepan or dutch oven over medium heat, add onion and garlic, cook , stirring occasionally , until softened but not browned , about 8 minutes, add pork and sage and cook 2-3 minutes longer, pour in broth and the water, heat to boiling , skimming surface as needed, reduce heat to simmer , partially covered , 10 minutes, stir in sauerkraut , potatoes , and beans, season with salt, simmer , partially covered , 10 minutes longer, when potatoes soften , mash some against side of pan to thicken soup slightly, season with pepper and stir in parsley, serve hot with rye bread
alsatian tarte flambee
on a lightly floured surface , roll the pastry to 1 / 8-inch thickness
cut into disks about 3-1 / 4 to 4 inches in diameter and place on a wax paper-lined baking sheet
leave in freezer until dough is frozen
mix together quark , cream , nutmeg , salt and pepper
preheat oven to 400f
remove crusts from freezer
poke pastry with a fork
spread cheese mixture equally on each crust
sprinkle with onion and bacon
bake on bottom rack of oven for ten minutes , or until bottoms of pizzas are a dark , golden brown
serve warm
alsatian tempeh casserole
preheat oven 350f
boil or steam potatoes 20 minutes , or until tender
transfer to medium bowl and mash with potato masher adding tablespoonfuls of cooking water
meanwhile , heat 1 1 / 2 oil in large skillet over medium-high heat
add onion and cook stirring 5 to 7 minutes until soft
stir in sauerkraut
reduce heat to low
cover and cook for 15 minutes
stir in tempeh and cook 1 to 2 minutes until heated through season with pepper
coat 1 1 / 2 quart casserole dish with cooking spray
add tempeh mixture
add potatoes on top and brush with the rest of the oil
bake 30 minutes , then broil 1 to 2 minutes or until topped is lightly browned
serve hot
alsatian brined turkey with riesling gravy
in a large pot , bring 4 cups of the water to a boil
add 1 1 / 4 cups of kosher salt , the sugar , mustard seeds , dried onion , caraway seeds , peppercorns , juniper berries and bay leaves
stir until salt and sugar are completely dissolved
remove pot from heat
line a container large enough to hold the turkey with two sturdy plastic bags
put the turkey into the bags , neck first
pour the warm brine over the turkey
add 1 1 / 2 cups of the riesling and 4 quarts of the cold water
seal the bags
press out as much air as possible
refrigerate for 2 days
on thanksgiving morning , preheat the oven to 350
drain the turkey , scraping off the spices , then transfer it to a large roasting pan and let it return to room temperature
if your family or guests are salt sensitive be sure to wash the turkey very well under cold water and dry completely with paper towels
discard brine
add the quartered onion , garlic and 1 cup of water to the pan and roast the turkey for 1 1 / 2 hours
add the remaining 1 cup of water to the pan and roast for about 1 1 / 2 hours longer , or until an instant-read thermometer inserted into an inner thigh registers 165
cover the breast loosely with foil during the last hour of roasting to prevent it from browning too quickly
transfer the turkey to a cutting board
strain the pan juices into a measuring cup and skim off the fat
reserve 3 tablespoons of the fat
in a bowl , mix the reserved fat with the flour until a paste forms
place roasting pan over 2 burners and heat until sizzling
add 1 cup of riesling and bring to a simmer over moderately high heat , scraping up any browned bits from the bottom and sides of the pan
strain the wine into a medium saucepan and boil until reduced to 1 / 4 cup , about 5 minutes
add the stock and the reserved pan juices and bring to a boil
whisk in the flour paste and simmer over moderate heat until the gravy thickens slightly and no floury taste remains , about 10 minutes
season with salt and pepper
carve and serve with the riesling gravy on the side
altdeutsche brotchen
cream butter and sugar, beat in eggs , rum , vanilla , and milk, mix cinnamon , baking powder , and flour, add flour mixture to butter mixture, gently mix in almonds , orange rind , and raisins, pour batter into greased muffin tins , filling half full, bake at 375 degrees f for 25 to 30 minutes , or until browned
altdeutscher sauerkraut kuchen  german sauerkraut pie
line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside
cook diced speck or bacon in a skillet
drain fat , reserving 1 tsp in which to saute the onions
sprinkle diced bacon , caraway seeds , and sauteed onions in pie plate
combine the remaining ingredients and pour into the pan as if you were filling a quiche
bake at 325-350 f for about 45 minutes or until a knife inserted near the center comes out clean , not gloppy
let cool slightly before serving
altered state shooter   shot
pour each one into your shot glass, taste the goodness, mmmmmmmmmm
alternate honey barbecue sauce with riblets  applebee s copycat
preparing the riblets: first , season the riblets with salt , pepper and garlic , depending on how spicy you want them
then , sear the ribs on the grill / broiler until both sides are mahogany in color and the meat has begun to pull away from the bone
place the riblets on rack in a deep pan / roaster
cover the bottom of the pan with a mixture of water and liquid smoke flavoring
apply the mixture strategically , so as not to touch the riblets , just cover the space between them
seal the pan tightly with two layers of foil wrap to cover
slow cook the riblets in 275f oven until their meat is tender
time varies with how many riblets are being cooked , the pan used and your oven temperature
plan on anywhere from two to five hours , but check to be sure
the slower , the better for this process
just make sure an internal food temperature of 155f is maintained
you can also try covering the riblets with chopped onions , peppers and tomatoes
this also keeps them moist and adds a nice flavor
when the riblets are fully cooked and tender , remove them from the oven and finish them off on grill / broiler until the marrow in the bone
preparing the honey barbecue sauce: combine all the ingredients for the sauce in a saucepan and simmer them for 20 minutes
brush the riblets with the sauce and serve them warm
alternate vanilla granola
1
position rack to middle of oven , preaheat to 300f
lightly spray baking pan with nonstick spray
mix first 5 ingredients into a large bowl
combine oil , honey , and sugar into a small saucepan and simmer on medium until a little bubbly
remove from heat and stir in vanilla
pour warm liquid over oat mixture , stir well
toss mixture with hands until thoroughly mixed
spread granola in pan
bake until golden brown for 20-30 minutes , stirring every 5-10 minutes
remove pan from oven and stir in dried cranberries if using them
place pan on rack to cool completely
store in an airtight container for up to 2 weeks
alternative bundt cake glaze using sweetened condensed milk
1, over medium heat , whisk the butter , condensed milk and egg yolks together, whisk constantly until just before boiling, 2, immediately pour into chilled bowl, when just slightly warm , whisk in the vanilla, 3, pour over bundt cake
alternative creamy mints
combine cream cheese , half and half , and butter in heavy saucepan
stir over low heat until creamy and butter has melted
add in food coloring and flavoring
you can divide the batter into different colors and flavors
add around 5 cups of powdered sugar until the batter is stiff
refridgerate batter well
form into small balls with your hands and roll in sugar for a nice finish
the sugar will also allow the balls to be near each other and not get"too attached"
alternative faggots
in a large bowl , mix together the pork , parsley , sage and leek, season with salt and freshly ground pepper, using your hands , shape the mixture into large , even-sized meatballs, heat a little vegetable oil in a heavy-based frying pan, add the faggots and let them cook without stirring until they develop a crust, turn once browned on one side, remove the faggots from the pan and reserve them, add the onion to the pan and fry for 2-3 minutes, chuck in the garlic and fry , stirring , for a further 2 minutes, pour in the red wine , bring to the boil and cook briskly until reduced by half, sprinkle the gravy granules into the pan and cover in hot water , mixing well, bring to the boil , then return the faggots to the pan, cover the pan and cook the faggots for 10 minutes until cooked through, serve the faggots with smooth mashed potato
alternative muffins
blend all dry ingredients together
combine the rest of the ingredients and then add to the dry mixture
stir just until everything is mixed
best not to overmix
fill muffin tins 2 / 3 full
bake at 350 for about 15 minutes or until dry when checked with toothpick in center
alternative rice crispy treats
combine honey and peanut butter in a large pot and heat over medium-low heat until melted , about 2-3 minutes
add brown rice cereal and cherries and stir to combine until mixture is sticky
press into a 9 by 13-inch pan sprayed with cooking spray
let cool , then chill in refrigerator for 30 minutes
per serving:
calories 160
total fat 5 g
protein 3 g
carb 26 g
fiber 2 g
cholesterol 0 mg
sodium 35 mg
alternative to peanut butter
blend together in a bowl and spread on a slice of bread or spread on crackers
alternative to waldorf salad hold the mayo
cut apple into quarters , remove heart / seeds and then cut into chunks
next julienne the carrots and slice the celery putting in large bowl as you go then mix the rest of the ingredients into the bowl making sure to cover the apples completely with lemon juice and sugar as you stir to prevent browning / oxidizing
chill and enjoy
you can change the amounts listed to suit your taste and add other things or other nuts that you enjoy -- there's no wrong way to do this recipe and it takes a short time for a big bang !
alton brown    kustom kitchen lube
toss both ingredients in a stand mixer and take them for a ride on low speed until the shortening sucks up the flour
then hike up the speed to medium to aerate it a bit - just 30 seconds or so
store in the pantry in a resealable container and use to lube any type of baking pan by brushing on or smearing around with a clean paper towel
alton brown   chewy gluten free chocolate chip cookies
melt the butter in a medium saucepan over low heat
in separate bowl , combine brown rice flour , cornstarch , tapioca flour , xnthan gum , salt & baking soda
in mixing bowl , pour melted butter over brown sugar & sugar
mix together until creamed
add egg & egg yolk , milk & vanilla & mix until incorporated
slowly add flour and mix until combined
add chocolate chips and stir until combined
chill in the refrigerator until firm , about 1 hour
line a baking sheet with parchment paper
scoop dough into 1 inch balls
bake in 375 oven for about 10-12 minutes , or until golden brown
remove from the oven , let cool on the pans for a couple minutes
remove from the pan to finish cooling
alton brown   potato leek soup
chop the leeks into small pieces
in a 6-quart saucepan over medium heat , melt the butter
add the leeks and a heavy pinch of salt and sweat for 5 minutes
decrease the heat to medium-low and cook until the leeks are tender , approximately 25 minutes , stirring occasionally
add the potatoes and the vegetable broth , increase the heat to medium-high , and bring to a boil
reduce the heat to low , cover , and gently simmer until the potatoes are soft , approximately 45 minutes
turn off the heat and puree the mixture with an immersion blender until smooth
stir in the heavy cream , buttermilk , and white pepper
taste and adjust seasoning if desired
sprinkle with chives and serve immediately , or chill and serve cold
alton browns dairy free chocolate pie
fill a 4-quart saucepan with enough water to come 1 inch up the sides
bring to a simmer over medium heat
add chocolate chips and liqueur to a medium metal mixing bowl and set the bowl over the simmering water
stir with a rubber or silicone spatula until melted
remove from heat and stir in the vanilla extract
combine the tofu , chocolate mixture , and honey in a blender or food processor and spin until smooth
pour the filling evenly over the crust , smoothing the top as necessary
refrigerate for 2 hours , or until the filling sets firm
alton brown s  winter vegetable soup
place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers
add the mushrooms and saute until browned , about 5 minutes
remove the mushrooms from the pan and set aside
decrease the heat to low , add the remaining 2 tablespoons olive oil and the carrots , celery , onions and salt
cook , stirring occasionally , until softened , about 30 minutes
add the tomatoes , sage , rosemary and garlic , and cook for 5 minutes , stirring to break up the tomatoes
add the water , soy sauce and parmesan rind , increase the heat to high and bring to a boil , about 15 minutes
decrease the heat to low , add the squash and kale , cover and cook until tender , 30 to 35 minutes
return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through , about 15 minutes
remove the cheese rind and serve warm with shaved parmesan
alton brown s 2 hour mustard brine for pork chops or roast
in a large plastic container with a lid , put the salt , brown sugar , peppercorns and mustard powder
add in the hot vinegar and swirl to dissolve the sugar and salt completely
let the mixture stand for 20 minutes at room temperature to develop flavor
add in the ice cubes and shake to melt most of the ice
add in the pork chops , making certain that the meat is completely covered with the brine
cover with lid and refrigerate for 2 hours
rinse the pork well under cold water before cooking
cook as desired
alton brown s baby back ribs
in a bowl , combine all dry ingredients and mix well
place each slab of ribs on a large piece of heavy-duty foil , shiny side down
sprinkle each side generously with the dry rub and pat the rub into the meat
securely wrap the ribs in the foil but leave one end wrapped a bit more loosely
refrigerate the ribs for a minimum of 1 hour
combine all ingredients for the braising liquid and microwave on high for 1 minute
place the ribs on a baking sheet
open one end of the foil on each slab and pour half of the braising liquid into each foil packet
close the end of the packet and tilt it around to evenly distribute the liquid
braise the ribs in a 250 oven for 2 hours
carefully open the packets and transfer the braising liquid into a medium saucepan
bring to a simmer and reduce by half or until it's of a thick syrup consistency
brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly
slice each slab into 2 rib bone portions
place remaining hot glaze into a bowl and toss the rib portions in the glaze
this recipe makes several batches of dry rub
if more rub is needed , it can be extended by any amount , as long as the ratio of 8:3:1:1 remains the same
alton brown s baked brown rice
preheat oven to 375f, boil the water and add the butter and salt, stir to dissolve salt and melt butter, place the rice in an 8" casserole dish, pour the boiling water mixture over the rice and stir, cover with foil and bake on the middle rack for 1 hour, fluff with fork and serve, this rice also refrigerates and reheats fairly well , but it's best freshly made
alton brown s baked macaroni and cheese
preheat oven to 350 degrees f
in a large pot of boiling , salted water cook the pasta to al dente
while the pasta is cooking , in a separate pot , melt the butter
whisk in the flour and mustard and keep it moving for about five minutes making sure it's free of lumps
stir in the milk , onion , bay leaf , and paprika
simmer for ten minutes and remove the bay leaf
temper in the egg
stir in 3 / 4 of the cheese
season with salt and pepper
fold the macaroni into the mix and pour into a 2-quart casserole dish
top with remaining cheese
for the topping , melt the butter in a saut pan and toss the bread crumbs to coat
top the macaroni with the bread crumbs
bake for 30 minutes
remove from oven and rest for five minutes before serving
alton brown s baked potato
heat oven to 350 degrees, wash potatoes thoroughly with a stiff brush and cold running water, dry , then using a standard fork poke 8 to 12 deep holes all over the potatoes, place in a bowl and coat lightly with oil, sprinkle with salt, place potatoes directly on top rack in middle of oven, place a baking sheet on the lower rack to catch any drippings, bake 1 hour or until skin feels crisp and inside feels soft
alton brown s bananas foster
melt butter in a 10-inch heavy skillet over low heat
add brown sugar , allspice and nutmeg and stir until sugar dissolves
add banana liqueur and bring sauce to simmer
add bananas and cook for 1 minute on each side , carefully spooning sauce over bananas as they are cooking
remove bananas from pan to a serving dish
bring sauce to a simmer and carefully add the rum
if the sauce is very hot , the alcohol will flame on its own
if not , using stick flame , carefully ignite and continue cooking until flame dies out , approximately 1 to 2 minutes
if sauce is too thin , cook for 1 to 2 minutes until it is syrupy in consistency
immediately spoon the sauce over bananas and serve
serve with waffles , crepes , or ice cream
alton brown s blueberry soda from good eats  food network
place the blueberries and the water into a medium saucepan , set over medium-high heat and bring to a boil
reduce the heat to low and simmer for 15 minutes
remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl
allow to cool for 15 minutes
gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible
discard the skin and pulp
return the blueberry juice to the saucepan along with the sugar and lime juice
place over medium high heat and stir until the sugar has dissolved
bring to a boil and cook for 2 minutes
remove from the heat and transfer to a heatproof glass container and place in the refrigerator , uncovered , until completely cooled
before serving: combine 1 / 4 cup of the liquid with 8-ounces of carbonated water and serve over ice