formido/recipes-20k huggingface dataset:
authentic cajun turkey gumbo
crack the turkey carcass into several pieces
place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt
boil for one hour
remove the carcass and legs and cool
remove the meat from the bones and discard the bones
reserve the stock and the meat
in a heavy dutch pven over medium heat , heat the grease and the oil
add the flour , stirring constantly , and cook until it turns a deep , mahogany brown
add the celery , onion , bell pepper , garlic , and parsley
cook for 15-20 minutes , stirring constantly
add the okra and sausage and continue cooking for 5 minutes
add 2 qts of water , 2 qts turkey stock worcestershire sauce , tabasco , tomatoes , salt , bacon , bay leaves , and cayenne
simmer , covered , for 2
5-3 hours , stirring occasionally
add the turkey meat and simmer for 30 minutes
just before serving , add the brown sugar and lemon juice
authentic caramel sauce
also need: instant read thermometer , pastry brush and a small bowl of cold water in a heavy 2 quart sauce pan combine sugar and 1 / 2 cup of water , cover with a snug fitting lid and heat over med-low stirring occasionally until sugar is dissolved
once sugar has dissolved , brush down inside of pan with pastry brush and water to remove any traces of sugar from the sides of the pan
remove lid from pan and increase heat to med-high
do not stir mixture at this point
mixture will boil until all water has evaporated , use pastry brush and cold water to keep the inside of the pan clean of any splashes
the danger here is that sugar will crystallize on the sides of the pan and set off a chain reaction that will crystallize the entire pot
have a second pot of water boiling and your 1 / 4 cup measure with salt in it all ready to go as you'll need to work fast once the sugar has reached the desired temperature
adjust heat so mixture is boiling gently , slowly raising heat to raise temperature of the sugar syrup
boil mixture until it reaches 315f
for a light caramel , 330f
for a medium , 345f
for a dark caramel
you can go as high as 360f for a very dark and nutty tasting caramel , however it's a bit too much for the average caramel eater
once caramel has reached the desired temperature immediately remove from heat as the temperature will continue to rise very rapidly , put on some heavy gloves , point pan away from you , or anyone else for that matter , and pour in the 1 / 4 cup of water mixed with the pinch of salt
this exciting step arrests the cooking and keeps the sugar from solidifying
the mixture will splatter for a few seconds then subside
i like to set the pan on the edge of a burner so it's tilted away , hold the lid with one hand , pour the water with the other and cover it fast !
when mixture cools to 220f add the condensed milk and vanilla extract
stir over a low heat until well combined
pour mixture into your serving container and fill pan with boiling water and return to stove
allow it and your tools to boil for a few minutes and your clean-up will be a snap
once you get the hang of it there will be just a couple splatters to clean up and you you'll be able to tell the temperature of the mixture by looking at the color
store in the refrigerator
i've kept a single batch for three months-- it may last longer
authentic carne asada
whisk together ingredients and pour over steak, marinade , covered for 1 to 8 hours, cook in a large skillet over medium-high heat, serve with flour or corn tortillas and choice of salsa
authentic carnitas
place all ingredients in a large pot
fill the pot with water just until the roast is covered in liquid
bring to a boil and simmer for 3 hours covered
take the roast out of the stock once it is fork tender
remove the bone and break the meat into 1 inch chunks keeping the fat attached to the pieces
lay the pieces flat on a baking sheet and bake on 450 degrees for 20-25 minutes or until the pieces are golden brown
you can shred or cut the meat and serve as a filling for tacos , enchiladas , on a salad or in flautas
or , keep the meat in chunks and smother with green chile
enjoy !
authentic chai
start to heat the water to boiling
in the meantime , cut each peppercorn in half with a knife and crack open each cardamom pod by biting it or smashing it
put all spices and ginger in the pan
boil about 5 minutes or until the water is light brown colored from the spices
add 1 / 2 cup of the milk and the tea
then stir in the sugar making sure it melts
add the rest of the milk and heat to almost boiling for a couple more minutes
depending on your taste , you can add more or less milk or sugar to the recipe
strain the mixture into glasses and taste authentic chai from the himalayas !
authentic chicken and andouille sausage gumbo
season the chicken with salt , pepper and creole seasoning and brown quickly
brown the sausage , pour off fat and reserve meats
in a large , heavy pot , heat the oil and cook the flour in the oil over medium to high heat , stirring constantly , until the roux reaches a dark reddish-brown color , almost the color of coffee or milk chocolate for a cajun-style roux
if you want to save time , or prefer a more new orleans-style roux , cook it to a medium , peanut-butter color , over lower heat if you're nervous about burning it
add the vegetables and stir quickly
this cooks the vegetables and also stops the roux from cooking further
continue to cook , stirring constantly , for about 4 minutes
add the stock , seasonings , chicken and sausage
bring to a boil , then cook for about one hour , skimming fat off the top as needed
add the chopped scallion tops and parsley , and heat for 5 minutes
add file powder to taste just before serving
this also acts as a thickening agent
serve over rice in large shallow bowls
accompany with a good beer and lots of hot , crispy french bread
authentic chicken marsala
mix together the flour , salt , oregano , and pepper
pound the chicken breasts gently
roll the chicken in this until well coated
on medium-high , heat up the olive oil in a frying pan and brown the chicken on both sides , then set aside chicken on a plate
carefully pour wine into the oil and warm , then mix in the mushrooms , chicken stock and juice of the lemon
add chicken , turning the chicken over to get it well coated with the sauce
simmer for 20 minutes
authentic chicken tortilla soup
saut onion and garlic in oil
stir in 2 tablespoons flour
while simmering , whisk the rest of the flour with water and add to the onion and garlic saut
simmer 10 minutes
add the tomatoes , cilantro and chicken
cook for 20 minutes on medium heat
stir in sugar and tabasco
simmer 10 minutes
add cheese and let it melt
crumble tortilla chips into soup and let it set for 15 minutes before serving
serve with additional cheese and tortilla chips , if desired
authentic chile rellenos
place the chiles directly on the burner of a gas stove until mostly blackened on each side
put the cooked chiles in a plastic vegetable grocery bag for 30 minutes
toss them around a bit so that the bag doesn't get a hole in it from the heat
peel the blackened skin from the chiles with your fingers
it's not important to get every bit of skin off
slice each chili on one side from stem to bottom
remove most of the seeds and membranes
cut the cheese into 1 / 2 wide slices and as long as the chiles
stuff the cheese into each chile
roll in flour
beat the egg whites until stiff and gently fold in the yolks
drop chiles into egg batter and fluff it around them
slide them into1 1 / 2" deep hot oil , one or two at a time until golden brown and turn to brown the other side
drain on paper towels
serve immediately or bake in oven for 350 degree oven for 15 minutes
if you have a convection oven , use it the feature as it makes them really crispy on the outside
sauce: combine all ingedients in a saucepan and let simmer until the rellenos are done
serve on the side or cover the rellenos with it at serving
authentic chilean pastel de choclo   with shortcuts
saute chicken breasts in hot oil until browned, remove from heat and rest aside, in a heavy skillet , brown the meat , drain , and put it into a bowl, add oil to skillet, saute onion until translucent, add chile flakes , cumin , adobo , paprika , salt , pepper , and oregano, add the sauteed mixture to the meat and mix, pack the meat mixture into a pregreased shallow 9-inch ovenproof casserole dish, arrange chicken , eggs and olives on top of meat mixture, place creamed corn in bowl, mix in 4 tablespoons of sugar and salt and pepper to taste, pour this mixture over the meat mixture and sprinkle with the remaining sugar, it should cover mixture but not overtly, bake in a 350f oven for 45 to 60 minutes , or until the top is golden, serve with additional sugar on side
authentic chili verde  pork and green tomatillo stew
in a large stock pot over high heat sear the pork in the vegetable oil until browned
remove the pork from the pot , reserve 3 tablespoons oil in the pan
saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender
add the cumin , then stir in pork and chicken stock
simmer for 1 / 2 hour
add in poblanos , jalapenos and bell peppers
puree the tomatillos and cilantro in a blender , and add them to the pot
cook for an additional 30 to 45 minutes
serve with mexican / spanish rice and refried beans
authentic chinese 5 spice peking duck
thaw duck overnight in refrigerator
remove giblets and trim excess fat from tail area or anywhere hanging
pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck
wings may be removed if desired
in large wok or pot bring water to a boil
add in ginger , vinegar , soy sauce , xiao xing , and honey and stir to dissolve honey completely
make a slurry with cornstarch then add to boiling mixture
dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat
repeat process for another couple of minutes
immediately hang duck in cool room with a fan on high pointed directly on duck
make sure you put a pot or similar under duck to catch drippings
rotate duck to ensure even drying
should take about 5 hours
skin will become taunt and tight
after 4-6 hours , rub duck with 5-spice powder to taste
heat oven to 375 degrees
place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven
this will catch any drippings , keep your oven clean , and keep duck moist
roast uncovered for about 1-1 1 / 2 hours rotating it 2-3 times
check internal temperature for doneness
mine was perfect at 175 degrees in the breast
remove duck and rest 10 minutes before serving whole or chopping chinese style on the bone
authentic chinese five spice roast chicken
to make five-spice salt: combine 5 tablespoons salt with 1 tablespoon five-spice seasoning
place five spice salt in a dry skillet
cook & stir over low heat 3-4 minutes
rub salt mixture on inside and outside of chicken
cover and refrigerate seasoned chicken for 4 hours or overnight
preheat oven to 500 f
insert green onions into chicken cavity
place chicken , breast side down , on a rack sprayed with nonstick cooking spray in a shallow roasting pan
roast chicken for 35 minutes
turn chicken over and continue roasting another 20-25 minutes or until chicken tests done
serve slices of chicken hot or chilled with plum sauce
authentic chinese fried rice
in a small pot , bring the water to a boil and then stir in rice
cover with a tight-fitting lid and set aside
in a large skillet , place 2 tablespoons of oil to get hot over med-high heat
scramble egg , stir-frying the heck outta that sucker to make sure it's good and broken up
put it into your serving bowl for holding
put the other 2 tablespoons of oil in the skillet and fry the onion until almost transparent
add the peas and carrots , stir-frying those to thaw
heat thoroughly
by this time , the rice should be ready
pour it into the skillet and add the egg
pour in the soy sauce as well
with a quick hand , toss ingredients over med-high heat and stir quickly
"fry" the rice until all the soy sauce is distributed and the color and strength is to your liking
dish this stuff up and serve it with your favorite other chinese dishes or just do what i do and make a meal outta this stuff !
authentic chinese garlic pork
for the pork:
put pork in a bowl , cover with fresh cool water , add about 1 1 / 2 teaspoons salt
rub the pork , and then let set for about 15 minutes
after 15 minutes , rinse in clean water
this is a step that most chinese do to clean the pork
slice pork 1 / 4 inch thick and in 1 x 1 inch pieces
combine the rest of the ingredients in a non-metalic container
add pork and mix thoroughly with the marinade
put in the refrigerator at least 6 hours , or even better , overnight
the longer the pork sits , the better the flavor
use a deep fry pan - wok is better
heat 2 inches of oil over medium / high heat
fry the pork in batches until golden brown
remove with slotted spoon to a tray
for the sauce:
mix / whisk all and bring to boil either in a small saucepan or in a microwave safe bowl
continue whisking so that the cornstarch does not lump up
set aside
serve warm with dipping sauce
authentic chinese pork chow mein
cut meat into thin strips, combine 2 tbsp cornstarch with sugar , blend in 1 tbsp soy sauce and 2 tbsp oil, mix to blend, pour over pork strips, toss well to coat , marinade in mixture for 20 minutes, in a wok or large saute pan heat 2 tablespoons shortening, brown the meat lightly on all sides in hot shortening, add remaining 4 tbsp soy sauce and 1-1 / 2 cups water, simmer , covered on low heat for 45 minutes, add in the celery and onions, simmer for 15 minutes more, in a small bowl , blend in remaining cornstarch with 1 / 4 cup water, stir into meat mixture, add molasses , water chestnuts , bean sprouts and mushrooms, heat thoroughly, season with salt and pepper, garnish with chopped green onions and toasted almonds
authentic chinese spring rolls
mix marinade ingredients well
add pork
mix well and marinate at room temperature for about 20 minutes
saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender
alternately , steam vegetables in a bamboo steamer until crisp-tender
spread out on a cookie sheet or jellyroll pan and put in refrigerator until thoroughly cold
saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink
continue to saute until all moisture / juices have evaporated
meat should appear dry
spread out on another cookie sheet or jellyroll pan and put in refrigerator until thoroughly cold
stir together cooled meat , binder mixture , cooled cabbage and carrots , bamboo shoots , mushrooms and green onions
mix well
make sure filling is cool to the touch
combine sealer ingredients and mix until smooth
place one wrapper on the counter with a point facing toward you , so the wrapper looks diamond-shaped , not square
place a small amount of filling , about 1 / 4 cup , about 1 / 3 of the way up on on the wrapper
roll the wrapper tightly , tucking in the sides , to form a narrow finished roll about 1 / 2 to 2 / 3 inch in diameter
seal the roll by brushing the triangle end flap with sealer for about the last 1-1 / 2 to 2 inches
keep finished rolls under a damp towel or a couple of damp paper towels
can be refrigerated or frozen at the point
for long term storage in freezer , put rolls in plastic bags
to make the dipping sauce , combine all ingredients and stir well
to make the alternate dipping sauce , combine all ingredients in a small sauce pan
simmer 5 minutes , stirring until smooth
strain and cool
heat 1 quart vegetable oil in wok to about 350 degrees
add rolls one at a time
do not crowd
cook in batches of 8 to 10 until deep golden brown
drain on paper towels
regulate heat as necessary to maintain temperature
dont let temperature go over 375 degrees
cut in half diagonally and serve warm with a chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above
cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped
also , it makes the rolls go farther and be easier for people to handle at a party , etc
cooled rolls can be reheated at 350 degrees for 10 minutes , wrapped in foil
authentic chocolate biscotti
adjust rack to center position and heat the oven to 350 degree
line a cookie sheet with wax or parchment paper
place the flour , sugar , baking powder , salt and white chocolate chips in a large bowl and stir to combine
in a small bowl combine the eggs , butter and vanilla and whisk to fully combine
make a well in the center of the dry ingredients and pour in the egg mixture
using a rubber spatula , mix to combine until a rough dough forms
don't be concerned if the dough is crumbly- this is typical of biscotti dough
it will come together in the next step
dump the dough onto a work surface and knead a couple of times until the dough comes together , adding extra flour sparingly and only if necessary
start to form the dough into a big , fat cigar and cut it in half
form each half into a cigar about 1 inch thick , 2 inches wide and about 12 inches long
place them onto the cookie sheet and lightly press with fingers to slightly flat cigars
bake for 25 minutes reversing the pan halfway through
the bars will be firm to the touch and just slightly browned
remove from the oven and lower the temperature to 300 degrees
let the cookies cool on the cookie sheet for 15 minutes
remove cookies to a cutting board using two spatulas
using a serrated knife , slice the bars on an angle about 1 / 2 inch thick to form the biscotti
lay them back on the cookie sheet with either cut side down and place back in oven for 12 minutes
turn each cookie to expose the other cut side and place in oven for another 12 minutes
let cool on a rack to room temperature
place cookies in an airtight container
authentic cuban rolls
manual method: in a large bowl , combine all of the ingredients and stir till the dough starts to leave the sides of the bowl
transfer the dough to a lightly greased surface , oil your hands , and knead it for 6 to 8 minutes , or until it begins to become smooth and supple
transfer the dough to a lightly greased bowl or dough-rising bucket , cover the bowl or bucket , and allow the dough to rise till puffy though not necessarily doubled in bulk , about 1 hour , depending on the warmth of your kitchen
gently fold the dough in upon itself and turn it upside-down after 30 minutes
this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food , both imperative for optimum yeast growth
mixer method: combine the ingredients as directed at left , using a flat beater paddle or beaters , then switch to the dough hook and knead for 5 to 8 minutes
transfer the dough to a lightly greased bowl or dough-rising bucket , cover the bowl or bucket , and allow the dough to rise , with a turn , as directed above
bread machine method: place all of the ingredients into the pan of your machine , program the machine for manual or dough , and press start
examine the dough about 10 minutes before the end of the final kneading cycle , and adjust its consistency with additional water or flour as needed , to produce a smooth , supple dough
allow the machine to complete its cycle
divide the dough into six pieces , and shape each piece into a rough log
let the logs rest for 15 minutes , covered , then shape each piece into a smooth batard shape
place the loaves on a parchment-lined or lightly greased baking sheet
let the loaves rise , covered , for 1 hour
brush or spray them with water , and slash one long lengthwise slit down the middle of each loaf
preheat the oven to 375f while the loaves are rising
bake the bread for about 30 minutes , or until it's golden brown
remove it from the oven , and cool it on a rack
the loaves may be made one day in advance and stored at room temperature , or several weeks in advance and frozen
yield: 6 sandwich loaves
authentic cypriot taverna brandy sour cocktail
add the angostura bitters to a tall glass , and then pour in the brandy followed by the lemon cordial
stir before topping up with lemonade or soda water and add plenty of ice
authentic eastern shore maryland crab cakes
mix together all ingredients but the crab
if the mixture seems a little dry , add more cream
you want cakes that are moist but firm enough to hold cakes together
fold in crab meat , making sure mixture is well-combined , but being careful not to break up the lumps too much
store in fridge for 1 / 2 hour or so
broil until first side is brown , then flip and do the same
authentic eggplant parmesan
for sauce :
in a dutch oven or large size sauce pan , add oil , on medium heat
add garlic and onions , saut' until tender
add tomato sauce , tomato paste , and wine , if using , and italian seasoning
mix well , and bring to a boil , then reduce heat to a simmer
cover and simmer for 4 4 1 / 2 hours , stirring occasionally
for eggplant:
in a large size skillet , add olive oil
heat on medium
peel eggplant , then slice them into 1 / 4" round disks
in two small bowls or pie plates , add bread crumbs to one , and eggs and milk to the other , beat egg mixture well
dip each eggplant disk into egg mixture then into bread crumbs , coat completely
place gently into hot oil
fry to a golden brown on both sides , drain on paper towels
repeat until all the eggplant are breaded and fried to a golden brown
set aside
preheat oven to 350 degrees f
assemble:
in a 13x9x2 ungreased baking dish , add about 1 to1 cups sauce to bottom of pan , spread sauce evenly in baking dish
cover sauce with one even layer of breaded eggplant , spread 1 cup mozzarella cheese evenly over eggplant , sprinkle with 1 / 3 cup parmesan cheese
repeat two more times , ending with parmesan cheese
bake uncovered for 45 minutes
let set for 10 minutes before cutting
cut into 8 pieces
serve hot
authentic enchiladas verde
in a saucepan , combine chicken breast with chicken broth , one quarter onion , a clove of garlic , and 2 teaspoons salt
bring to a boil , and then boil for 20 minutes
reserve broth , set chicken aside to cool , and discard onion and garlic
when cool enough to handle , shred chicken with your hands
place tomatillos and serrano chiles in a pot with water , enough to cover them
bring to boil , and continue boiling until tomatillos turn a different shade of green
strain tomatillos and chiles , and place in a blender with another quarter piece of onion , 1 clove garlic , and a pinch of salt
pour in reserved chicken broth , so that liquid just covers the veggies in the blender by about an inch
blend all ingredients until they are completely pureed
pour salsa in a medium saucepan , and bring to a low boil
pour oil in a frying pan , and allow to get very hot
slightly fry tortillas one by one in hot oil , setting each on a paper towel afterwards to soak some of the oil
finally , dip slightly fried tortillas in low-boiling green salsa , until tortillas become soft again
place on plates , 3 per person
fill or top tortillas with shredded chicken , then extra green sauce
top with crumbled cheese , chopped onion , and chopped cilantro
authentic falafels  the good for you way
throw the onion and garlic in a food processor until they're chopped
drain chickpeas and give them a wash , then add them to food processor
pulse until mashed -- but not to mushy !
scrape the onion / garlic / chickpeas mix into a large bowl and add all remaining ingredients
mix until completly blended
the mix should be thick but not too stiff
grease a non-stick pan and drop mixture in tablespoon sized 'blobs' into the pan
cook on each side for a few minutes -- until browned and slightly crunchy- then flip
continue until all mix is cooked
enjoy !
p
s: the final product will be a bit crumbly but it doesn't matter -- they're so delicious !
authentic filipino chicken adobo
into a medium large saucepan , put 2 cups of water , chicken , onion , garlic , soy sauce , vinegar , cooking wine , and sugar
bring it to a boil
add the spices and simmer 5 minutes
add the vegetables and cook until tender
thicken the sauce with the cornstarch mixture
serve with steamed rice