formido/recipes-20k huggingface dataset:
alton brown s overnight cinnamon rolls
for the dough: in the bowl of a stand mixer with the whisk attachment , whisk the egg yolks , whole egg , sugar , butter , and buttermilk
add approximately 2 cups of the flour along with the yeast and salt
whisk until moistened and combined
remove the whisk attachment and replace with a dough hook
add all but 3 / 4 cup of the remaining flour and knead on low speed for 5 minutes
check the consistency of the dough , add more flour if necessary
the dough should feel soft and moist but not sticky
knead on low speed 5 minutes more or until the dough clears the sides of the bowl
turn the dough out onto a lightly floured work surface
knead by hand about 30 seconds
lightly oil a large bowl
transfer the dough to the bowl , lightly oil the top of the dough , cover and let double in volume , 2 to 2 1 / 2 hours
combine the brown sugar , cinnamon and salt in a medium bowl
mix until well incorporated
set aside until ready to use
butter a 9 by 13-inch glass baking dish
turn the dough out onto a lightly floured work surface
gently shape the dough into a rectangle with the long side nearest you
roll into an 18 by 12-inch rectangle
brush the dough with the 3 / 4-ounce of melted butter , leaving 1 / 2-inch border along the top edge
sprinkle the filling mixture over the dough , leaving a 3 / 4-inch border along the top edge
gently press the filling into the dough
beginning with the long edge nearest you , roll the dough into a tight cylinder
firmly pinch the seam to seal and roll the cylinder seam side down
very gently squeeze the cylinder to create even thickness
using a serrated knife , slice the cylinder into 1 1 / 2-inch rolls
yielding 12 rolls
arrange rolls cut side down in the baking dish
cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours
remove the rolls from the refrigerator and place in an oven that is turned off
fill a shallow pan 2 / 3-full of boiling water and set on the rack below the rolls
close the oven door and let the rolls rise until they look slightly puffy
approximately 30 minutes
remove the rolls and the shallow pan of water from the oven
preheat the oven to 350 degrees f
when the oven is ready , place the rolls on the middle rack and bake until golden brown , or until the internal temperature reaches 190 degrees f on an instant-read hermometer , approximately 30 minutes
while the rolls are cooling slightly , make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy
add the milk and whisk until combined
sift in the powdered sugar , and whisk until smooth
spread over the rolls and serve immediately
alton brown s paradise macaroons
preheat the oven to 325 degrees f
combine the coconut with the sweetened condensed milk , salt and vanilla in a medium mixing bowl
in the bowl of a stand mixer with a whisk attachment , beat the egg whites on medium speed until foamy
gradually add the sugar and continue to whip the whites until medium peaks form , 6 to 7 minutes
gently fold the egg whites into the coconut mixture
scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown
immediately transfer the parchment with the macaroons to a cooling rack
cool completely before topping
fill a 4-quart pot with enough water to come 2 inches up the side , set over medium heat and bring to a simmer
combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot
stir occasionally until melted , then remove from the heat
dip the cooled cookies in the chocolate mixture , sprinkle with the chopped macadamia nuts and place on parchment paper to set , about 30 minutes
alton brown s pizza
place the sugar , salt , olive oil , water , 1 cup of flour , yeast , and remaining cup of flour into the mixer's work bowl
using the paddle attachment , start the mixer on low and mix until the dough just comes together , forming a ball
lube the hook attachment with cooking spray
attach the hook to the mixer and knead for 15 minutes on medium speed
tear off a small piece of dough and flatten into a disc
stretch the dough until thin
hold it up to the light and look to see if the baker's windowpane , or taut membrane , has formed
if the dough tears before it forms , knead the dough for an additional 5 to 10 minutes
roll the pizza dough into a smooth ball on the countertop
place into a stainless steel or glass bowl
add 2 teaspoons of olive oil to the bowl and toss to coat
cover with plastic wrap and refrigerate for 18 to 24 hours
place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature , about 500 degrees f
if the oven has coils on the oven floor , place the tile onto the lowest rack of the oven
split the pizza dough into 2 equal parts using a knife or a dough scraper
flatten into a disk onto the countertop and then fold the dough into a ball
wet hands barely with water and rub them onto the countertop to dampen the surface
roll the dough on the surface until it tightens
cover one ball with a tea towel and rest for 30 minutes
repeat the steps with the other piece of dough
if not baking the remaining pizza immediately , spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag
refrigerate for up to 6 days
sprinkle the flour onto the peel and place the dough onto the peel
using your hands , form a lip around the edges of the pizza
stretch the dough into a round disc , rotating after each stretch
toss the dough in the air if you dare
shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile
brush the rim of the pizza with olive oil
spread the pizza sauce evenly onto the pizza
sprinkle the herbs onto the pizza and top with the cheese
slide the pizza onto the tile and bake for 7 minutes , or until bubbly and golden brown
rest for 3 minutes before slicing
alton brown s protein bars
preheat oven to 350 deg
line bottom of a 13x9" glass baking dish w / parchment paper and lightly coat w / canola oil
set aside
in a large mixing bowl , combine the protein powder , oat bran , wheat flour , wheat germ and salt
set aside
coarsely chop the raisins , dried cherries , blueberries and apricots and place in a small bowl and set aside
in a third mixing bowl , whisk the tofu until smooth
add the apple juice , brown sugar , eggs and peanut butter , 1 at a time and whisk to combine after each addition
add this to the protein powder mixture and stir well to combine
fold in the dried fruit
spread evenly in the dish and bake for 35 minutes or until the internal temperature reaches 205 deg
remove and cool completely before cutting into squares
store in an airtight container for up to a week
alton brown s red potato salad
place potatoes into a large heavy-bottomed pot
cover with cold water and place over medium heat
cover the pot and bring to a boil
immediately reduce heat and remove lid
gently simmer until potatoes are fork tender
drain and place into an ice bath to cool
remove skin by rubbing with a tea towel
slice potatoes into rounds and place into a zip top bag
add the vinegar and toss to coat all of the potatoes
place the bag into the refrigerator overnight
in a large mixing bowl , combine the mayonnaise , mustard , parsley , tarragon , garlic , cornichons , onions , and celery
once evenly combined , add the potatoes and season with salt and pepper
let the salad chill in the refrigerator for at least an hour before serving
alton brown s sauerbraten
in a large saucepan over high heat combine the water , cider vinegar , red wine vinegar , onion , carrot , salt , pepper , bay leaves , cloves , juniper , and mustard seeds
cover and bring this to a boil , then lower the heat and simmer for 10 minutes
set aside to cool
pat the bottom round dry and rub with vegetable oil and salt on all sides
heat a large saute pan over high heat
add the meat and brown on all sides , approximately 2 to 3 minutes per side
when the marinade has cooled to a point where you can stick your finger in it and not be burned , place the meat in a non-reactive vessel and pour over the marinade
place into the refrigerator for 3-5 days
i marinated mine for 5 days
after 3-5 days of marinating , preheat the oven to 325 degrees f
add the sugar to the meat and marinade , cover and place on the middle rack of the oven and cook until tender , approximately 4 hours
remove the meat from the vessel and keep warm
strain the liquid to remove the solids
return the liquid to the pan and place over medium-high heat
whisk in the gingersnaps and cook until thickened , stirring occasionally
strain the sauce through a fine mesh sieve to remove any lumps
add the raisins if desired
slice the meat and serve with the sauce
alton brown s sherried sardine toast
set out two small bowls
drain one tin into one bowl , and the other tin into the other bowl
set aside bowl two for later
add bowl one ingredients to the first bowl , add the brislings
toss to combine and coat brislings , set aside for up to an hour
after 45 minutes place oven rack 3 inches from heat
heat broiler to "high
"
set a cooling rack inside a sheet pan
brush each slice of bread with the reserved oil in bowl two
place oil side up , onto the prepared rack / pan
broil 2-3 minutes--golden brown and crisp
halve the 'cado , remove pit , smash flesh in each half with a fork , spread evenly over the toasty bread
top evenly with brislings
drizzle remaining dressing over brislings
garnish with remaining parsley
season lightly with sea salt and serve with lemon wedges
serve and enjoy
turn off the oven , too , please
:-)
alton brown s shrimp cocktail
place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes
while shrimp are brining , place tomatoes , chili sauce , horseradish , sugar , pepper , and salt in food processor and blend until smooth
refrigerate cocktail sauce until ready to serve
place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes
rinse the shrimp under cold water and dry on paper towels
in a large bowl , toss shrimp with olive oil and sprinkle with old bay seasoning , if desired
place shrimp onto a sizzling sheet pan and return to broiler immediately
after 2 minutes , turn the shrimp with a pair of tongs
return the shrimp to broiler for 1 minute
transfer to a cold cookie sheet
refrigerate immediately
alton brown s smoked paprika chicken and potatoes
preheat oven to 375 degrees f
combine the olives , lemon zest and garlic in a small bowl
set aside
mix the smoked paprika , olive oil , 3 / 4 teaspoon of the salt and pepper into a paste in a large bowl
lay the chicken thighs skin-side down
using a pair of kitchen shears , make a cut down the length of the bone to expose it , then cut the meat away from the bone
discard the bone
stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each
arrange the chicken thighs , skin-side up , on a cooling rack
arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan
place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender , 55 to 60 minutes
if you prefer the potatoes crispy , remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes
serve immediately
alton brown s sour cream cheesecake
preheat oven to 300 degrees f
brush some of the melted butter around a 9 by 3-inch cake pan
adhere parchment to the bottom and the sides
in a small bowl , combine crumbled graham crackers , the remaining melted butter , and 1 tablespoon of sugar
press 2 / 3 of the mixture into the bottom of the parchment-lined pan
place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes
cool
reserve additional crumb mixture for sides
in a mixer with a paddle attachment , beat sour cream for 10 seconds
add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium
scrape the bowl
in a separate container , combine vanilla , eggs , yolks , and heavy cream
with the mixer on medium , slowly pour the liquid mixture inches when half of it is incorporated , stop and scrape
continue adding the mixture until the rest of the ingredients are incorporated
once completely combined , pour into the cooled crust
lower oven temperature to 250 degrees f
place cheesecake into a preheated water bath , in the oven for 1 hour
turn the oven off and open the door for one minute
close the door for one more hour
remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving
when ready to serve , place the entire cake pan into a hot water bath for about 15 seconds
unmold onto a cake round or serving dish
take the remaining graham cracker mixture and press into the sides of the cake
to slice , place your knife into a hot water bath and wipe dry each time you make a pass through the cake
alton brown s spatchcocked game hen
preheat a panini press on high
place the game hen breast side down on a cutting board
using scissors or poultry shears , remove the backbone by cutting down each side of it
flatten the bird you may cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place
season on both sides with salt and pepper
spray both the top and bottom of the panini press with cooking spray and put the hen , skin side up onto the press
spray the skin side with cooking spray and close the lid , and squeeze hard
top the press with a brick or two or other heavy weights and cook for 8 to 10 minutes or until the skin is golden brown
allow to rest 3 minutes before serving
alton brown s steel cut oats
in a large saucepan , melt the butter and add the oats
stir for 2 minutes to toast
add the boiling water and reduce heat to a simmer
keep at a low simmer for 25 minutes , without stirring
alternately , after adding the boiling water , cover the saucepan and remove from the heat
allow to sit overnight on the counter
in the morning , proceed as directed below
combine the milk and the buttermilk with the oatmeal
stir gently to combine and cook for an additional 10 minutes
spoon into a serving bowl and top with additional milk or buttermilk , brown sugar , and cinnamon
feel free to garnish or sweeten as desired: chunky applesauce or fruit conserves are great , as is maple syrup , or add dried fruit to the oats and soak both overnight - sweetens the oats ever so slightly
alton brown s stove top mac n cheese
in a large pot of boiling , salted water cook the pasta to al dente and drain, return to the pot and melt in the butter, toss to coat, whisk together the eggs , milk , hot sauce , salt , pepper , and mustard, stir into the pasta and add the cheese, over low heat continue to stir for 3 minutes or until creamy
alton brown s tapioca pudding
place tapioca in a medium mixing bowl along with the water , cover , and let stand overnight
drain water from tapioca
place the tapioca into a slow cooker along with the milk , heavy cream , and salt
cook on high for 2 hours , stirring occasionally
in a small bowl , whisk together the egg yolk and sugar
temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup
add this back into the remaining tapioca in the slow cooker
add the lemon zest and stir to combine
cook for an additional 15 minutes , stirring at least once
transfer the pudding to a bowl and cover the surface with plastic wrap
allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled
alton brown s white trash
dump the cereals , m&ms , nuts & pretzels in a large bowl
melt the white chocolate in the microwave or in a double boiler
melt very slowly , stirring occasionally , being careful not to burn the chocolate
dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks
spread the whole mess out on parchment paper and set in a cool place until it sets up , then break it into pieces
store in zip-top bags or air-tight containers
alton brown s yeast doughnuts
place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening
place the shortening in a bowl and pour warmed milk over
set aside
in a small bowl , sprinkle the yeast over the warm water and let dissolve for 5 minutes
after 5 minutes , pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture , first making sure the milk and shortening mixture has cooled to lukewarm
add the eggs , sugar , salt , nutmeg , and half of the flour
using the paddle attachment , combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined
add the remaining flour , combining on low speed at first , and then increase the speed to medium and beat well
change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth , approximately 3 to 4 minutes
transfer to a well-oiled bowl , cover , and let rise for 1 hour or until doubled in size
on a well-floured surface , roll out dough to 3 / 8-inch thick
cut out dough using a 2 1 / 2-inch doughnut cutter or pastry ring and using a 7 / 8-inch ring for the center whole
set on floured baking sheet , cover lightly with a tea towel , and let rise for 30 minutes
preheat the oil in a deep fryer or dutch oven to 365 degrees f
gently place the doughnuts into the oil , 3 to 4 at a time
cook for 1 minute per side
transfer to a cooling rack placed in baking pan
allow to cool for 15 to 20 minutes prior to glazing , if desired
alton brown s yogurt pumpkin pie
preheat oven to 350f, in a large mixing bowl combine all ingredients and whisk until smooth, pour this batter into the pie shell and place on a sheet pan, bake for 50 to 55 minutes, remove and cool for one hour, cover and refrigerate 2 hours before cutting
alton browns basic bread
combine 5 ounces of the flour , 1 / 4 teaspoon of the yeast , all of the honey , and all of the bottled water in a straight-sided container
cover loosely and refrigerate for 8 to 12 hours
place the remaining 11 ounces of flour , remaining yeast , and all the salt into the bowl of a stand mixer , and add the pre-ferment from the refrigerator
using the dough hook attachment , knead the mixture on low for 2 to 3 minutes just until it comes together
cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes
after 20 minutes , knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through
the dough will be sticky , but not so sticky that you can't handle it
while the dough is kneading , pour half of the hot water into a shallow pan and place on the bottom rack of your oven
grease the inside of a large straight-sided container with the vegetable oil
place the dough ball into the container and set on the rack above the pan of water
allow to rise until doubled in size , approximately 1 to 2 hours
once the dough has doubled in size , turn it onto a counter top , lightly dust your hands with flour , and press the dough out with your knuckles
then fold 1 side in towards the middle of the mass and then the other , as if you were making a tri-fold wallet
repeat the folding a second time
cover the dough with a kitchen towel and allow to rest for another 10 minutes
flatten dough again with your knuckles and then fold the dough in onto itself , like you are shaping something that looks like a jellyfish
turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth
place the dough back onto the counter and begin to roll gently between your hands
do not grab the dough but allow it to move gently back and forth between your hands , moving in a circular motion
move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal
cover with the kitchen towel and allow to bench proof for 1 hour , or until you poke the dough and it quickly fills back in where you poked it
place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees f
combine the 1 / 3 cup of water and the cornstarch in a small bowl
uncover the dough and brush the surface with this mixture
gently slash the top surface of the dough ball in several places , approximately 1 / 3 to 1 / 2-inch deep
add more of the hot water to the shallow pan if it has evaporated
slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes
once the bread has reached an internal temperature of 205 to 210 degrees f , remove to a cooling rack and allow to sit for 30 minutes before slicing
alton s french onion soup attacked by sandi
trim the ends off each onion then halve lengthwise
remove peel and finely slice into half moon shapes
set electric skillet to 300 degrees and add butter
once butter has melted add a layer of onions and sprinkle with a little salt
repeat layering onions and salt until all onions are in the skillet
do not stir until onions have sweated down for about 15 minutes
after that , stir occasionally until onions are dark mahogany and reduced to approximately 2 cups
this should take roughly 30 minutes
do not worry about burning and keep yer darn hands out of the onions ! i kept eating them when theyd get all dark and tempting
add enough wine to cover the onions and turn heat to high , reducing the wine to a syrup consistency
add chicken and beef broths , garlic powder and bouquet garni
reduce heat and simmer 15 to 20 minutes
place oven rack in top 1 / 3 of oven and heat broiler
cut country bread in rounds large enough to fit mouth of oven safe soup crocks
put a thin layer of butter on each slice
place the slices on a baking sheet and place under broiler for 1 minute
turn over and toast unbuttered side for an additional minute or until browned
season soup mixture with salt and pepper to taste
remove bouquet garni and ladle soup into crocks leaving one inch to the lip
place bread round on top of soup and top with blended emmenthaler and gruyere grated cheeses
broil until cheese is bubbly and golden , 1 to 4 minutes depending on your preference
i like mine really dark and partially crispy !
alton s glazed carrots
in a 12-inch saute pan over medium heat , combine the carrots , butter , salt and ginger ale
cover and bring to a simmer
once simmering , remove the lid , stir , and reduce the heat to low
cover again and cook for 5 minutes
remove the lid , add the chili powder and increase the heat to high
cook , tossing occasionally , until the ginger ale is reduced to a glaze , approximately 4 to 5 minutes
pour into a serving dish and sprinkle with the parsley
serve immediately