formido/recipes-20k huggingface dataset:
authentic navajo indian fry bread  taco bread
in a heavy large frying pan heat the oil to 365 degrees
oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top
mix together dry ingredients in a large bowl
gradually add warm milk and mix to make a soft dough
when the dough has pulled together , cover and let sit in a warm place for 10 to 15 minutes
break off a golf ball sized piece of dough and pat it out flat in your hand , no thicker than 1 / 4 inch
place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown
remove and drain on paper towels then serve hot
you can make larger flats
just make sure they're no thicker than 1 / 4" and fry one at a time
authentic new mexico green chile stew
broil green chiles in the oven turning often to evenly darken skin making sure they don't burn
remove from oven and cover with a dish cloth for 10 minutes to steam the skins off
while the chiles are resting , cube the meat , sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes
add jalepeno , broth , half a can of beer , spices
bring to a simmer
let simmer for 1 hour
peel skin from chiles , chop and add to the pot
let simmer for 30 minutes then add the tomatoes & potatoes
simmer until potatoes are done
melt butter in a small skillet & add flour , cook for 2 minutes stirring constantly -- add to the pot
authentic no refrigeration bakery frosting icing
in a large mixing bowl beat the shortening creamer and extracts, gradually beat in the confectioners sugar, add in enough water until frosting reaches desired consistency, add in food coloring until the desired shade is achieved
authentic northern italian meatballs
place the chicken stock , onion , garlic and parsley in a blender of food processor and puree
in a large bowl , combine the pureed stock mix , meat , bread crumbs , eggs , parmigiano-reggiano , red pepper flakes and salt
combine with both hands until mixture is uniform
do not over mix
heat oven to 375 degrees
put a little olive oil on your hands and form mixture into balls about the size of golf balls
if you prefer bigger or smaller , it will only affect the browning time
place 2 teaspoons of extra virgin olive oil a baking sheet
add the meatballs to the pan
place the meatballs in the oven and bake for 20-25 minutes
while the meatballs are browning , heat the marinara sauce in a stockpot over medium heat
transfer the baked meatballs to the marinara sauce
stir gently
simmer for 5 minutes or until meatballs are cooked through
serve with a little extra parmigiano-reggiano sprinkled on top
serve alone over spaghetti
freezing instructions: no matter what method of packing you decide to use , it is important once they have completely cooled , to place the meatballs on a baking sheet and freeze them before packing
you want the meatballs to be independent from one another for ease when you want to use them
if you have a vacuum sealer at home , please proceed packing the meatballs according to the manufacturers directions
if not , place the meatballs in airtight containers or freezer bags
you can pack the meatballs with the marinara sauce after you've frozen them , or you can pack the marinara separate from the meatballs
serving suggestions: please see photo gallery for all the different ways i have served these meatballs
authentic olive garden lemon cream cake
for the cake , dust a 9 inch spring form pan with flour
preheat oven to 325 degrees - same for a convection oven
sift flour , baking powder , and salt together
beat egg yolks until thick and light
blend sugar into egg yolks gradually until fully combined
blend in lemon juice to egg yolks
beat egg whites until just stiff
gently fold half of the egg whites into the egg yolks until just incorporated
fold in half of flour mixture into egg yolks
repeat with remaining egg whites , then remaining flour mixture
fold gently
do not beat , whip , or stir harshly
pour batter into cake pan and bake for 45 minutes or until cake is firm and springs back when touched
place cake pan on rack and allow to cool to room temp , about 2 hours
once completely cooled , slice into two sections of equal thickness
reserve crumbs from cake pan and brush some from the cut slices of cake for topping
return bottom section to the spring form pan and re-secure rim
lemon cream filling: while cake is baking , combine the egg yolks , sugar , flour , milk , and lemon oil in the top pan of a double boiler- use an electric mixer and beat until smooth , about 6 minutes
place pan on top of base pan with boiling water , and whisk for 5 minutes , or until smooth and thick
remove from heat and allow to cool for 10 minutes
transfer to the fridge for about 15 minutes to cool completely
once cooled , fold onto cake bottom in springform pan
stack cake top on cream filling
combine reserved crumbs with equal amount of confectioners sugar , and dust top of cake
return cake to fridge for at least 2 hours to allow cream to set , better if overnight
slice and enjoy !
authentic olive rosemary bread   cook s illustrated
whisk water , yeast , and honey in bowl of standing mixer
add flours and mix on low speed with dough hook until cohesive dough is formed , about 3 minutes
cover bowl with plastic wrap and let sit at room temperature for 20 minutes
remove plastic wrap
make well in center of dough and add salt and rosemary
knead dough on low speed for 5 minutes
increase speed to medium and continue to knead until dough is smooth and slightly tacky , about 1 minute
if dough is very sticky , add 1-2 tablespoons flour and continue mixing for 1 minutes
transfer dough to lightly floured counter and pat into 12x6-inch rectangle
press olives into dough
starting at long side , roll rectangle into tight log
with seam side facing up , roll log into coil
transfer dough , spiral side up , to oiled container or bowl , at least 2 quarts in volume , and cover with plastic wrap
let dough rise in warm , draft-free location until it increases in size by 50 percent , about 1 hour
fold partially risen dough over itself
turn bowl 90 degrees
fold again
turn bowl again
fold once more
cover with plastic wrap and let rise 30 minutes
repeat folding , replace plastic wrap , and let rise until doubled in volume , about 30 more minutes
transfer dough to lightly floured work surface , being careful not to deflate
divide dough in half , loosely shape each piece into ball , and let rise 15 minutes
flip each ball over and , starting from top , roll into tight oval shape
using palms , roll each oval from center outward until 12-inch loaf is formed
poke any olives that fall off into bottom seam , then pinch seam closed
transfer each loaf , seam side down , to 12x6-inch piece of parchment and cover with plastic wrap
let rise until doubled in size , 1-1 1 / 2 hours
adjust oven rack to lower-middle position
place baking stone on rack , and heat oven to 450f at least 30 minutes before baking
slide parchment sheets with loaves onto peal or back of inverted baking sheet
starting and stopping about 1 inch from each side , use razor blade or sharp knife to cut three 1 / 2-inch deep slashes on diagonal along top of each fully risen loaf
use a spray bottle filled with water to spray loaves lightly with water
carefully slide parchment with loaves into oven using jerking motion
bake 15 minutes , spraying loaves with water twice more in the first 5 minutes , and then reduce oven temperature to 375f continue to bake until bread is deep golden brown and instant-read thermometer inserted into center of loaf registers 210f , 25-30 minutes
transfer to wire rack , discard parchment , and cool loaves to room temperature , about 2 hours
authentic original traditional swiss fondue  old world recipe
the optimal choice of pots is a steel or cast iron medium sized pot with an enameled interior
in a medium sized bowl , combine the three cheeses and toss with the flour
rub the inside of the fondue pot with the garlic halves
add the wine and heat over medium heat until hot , but not boiling
stir in lemon juice and kirsch
add a handful of cheese at a time to the wine mixture , stirring constantly and not adding more cheese until the previous has melted , bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg
remove the pot from the heat and place over an alcohol safety burner on the table
adjust the burner flame so the fondue continues to bubble gently
serve with plenty of crusty bread cubes
authentic pad thai
soak the dry noodles in lukewarm water while preparing the other ingredients , for 10-15 minutes
julienne tofu and cut into pieces 1 inch long
cut up chinese chives into 1 inch long pieces
set aside a few fresh chives for a garnish
rinse the bean sprouts and save half for serving fresh
mince shallot and garlic together
heat the oil in a wok on high
fry the peanuts until toasted and remove them from the wok
add shallot , garlic and tofu and stir them until they start to brown
the noodles should be flexible but not expanded at this point
drain the noodles and add to the wok
stir quickly to keep things from sticking
add tamarind , sugar , fish sauce , chili pepper and preserved turnip
stir
the heat should remain high
if your wok is not hot enough , you will see a lot of juice in the wok at this point
turn up the heat , if it is the case
make room for the egg by pushing all noodles to the side of the wok
crack the egg onto the wok and scramble it until it is almost all cooked
fold the egg into the noodles
add shrimp and stir for a minute
add bean sprouts , chives
stir a few more times
the noodles should be soft and very tangled
pour onto the serving plate and sprinkle with the fried peanuts
serve hot with banana flower , a wedge of lime , raw chinese chives and raw bean sprouts
authentic pasta sauce
brown ribs in oil
remove ribs from oil and saute the onions and garlic till transparent
add tomatoes and water
raise heat and allow sauce to boil , mixing occasionally so bottom doesn't burn
reduce heat and simmer uncovered for 2 hours till meat is falling off the bones
enjoy ! : )
authentic pizza dough  bulk
mix water , yeast , and honey, add flour and salt, mix well
authentic polish cucumber salad  mizeria
place cucumbers in a medium bowl, add salt, mix lightly until salt adheres evenly to cucumbers, cover and refrigerate for one hour, drain juice from limp cucumbers, in a small bowl , combine the remainder of the ingredients, add to cucumbers , mixing gently, cover and refrigerate until ready to serve
authentic polish paczki
beat egg yolks with the salt in the small bowl of an electric mixer at high speed until the mixture is thick and piles softly , about 7 minutes
soften yeast in warm water
cream butter , add sugar to it gradually , beating until fluffy
slowly beat in the softened yeast
stir one fourth of the flour into the yeast mix
add rum / brandy and half of the cream
beat in another fourth of the flour
stir in remaining cream
beat in half of the remaining flour and then the egg yolk mixture
beat for 2 minutes
gradually beat in the remaining flour until the dough blisters
cover the bowl with plastic wrap
set in a warm place to rise
when it has doubled in bulk , punch it down
cover and let rise again until doubled
punch it down again
roll dough on a floured surface to about 3 / 4 inch thickness
cut out 3 inch rounds using a cookie cutter or glass
put 1 tablespoon of filling in the center of half the circles
brush the edges with water
top with the remaining rounds
seal the edges very well
cover the paczki on a floured surface
let rise about 20 minutes
deep fry in the hot fat until they are golden brown on both sides
sprinkle with powdered sugar or drizzle with honey
authentic pork lo mein   chinese
cut pork into thin strips , and then into pieces, mix with meat marinade for 30 minutes, slice mushrooms , bamboo shoots , red pepper and zucchini into thin strips, mix sauce, parboil noodles for 3 minutes, rinse and drain, bring another pot of water to boil , and keep hot, heat 2 t, oil in wok, stir fry all vegetables together for 2-3 minutes, sprinkle on a little salt and 1 teaspoons of sugar, set aside, add 2 t, oil , and stir fry pork until done, add sauce mixture, stir until thickened, add the vegetables, stir until well mixed, put noodles into hot pot of water for 10-15 seconds , just to heat, drain, put back in pot , and add seasonings to noodles, serve meat and vegetables over noodles
authentic pork souvlaki
soak 8 wooden skewers in water for at least 1 hour
in a bowl , toss together pork cubes , lemon juice , red wine vinegar , oregano , thyme , garlic , olive oil , salt and pepper
cover and refrigerate for 3 hours or overnight
place 5 pieces of meat on each skewer
lay on a hot grill and grill slowly continuing to brush on marinade , until meat is done
serve immediately in a pita , topped with shredded salad
for the shredded salad , toss the green leaf lettuce , onion , tomatoes , olive oil , red wine vinegar , oregano , and salt and freshly ground black pepper , to taste in a large bowl , taste and adjust seasonings
authentic puerto rican rice and beans
made by goya brand and can be found in the spanish / latin section of your grocery store cook white rice as instructions on package of rice say to
make sure when you are done cooking to let excess water out of rice
in saucepan , heat oil on low-medium heat and put in the ham , salted pork , or canadian bacon
once it starts to sizzle , add the garlic powder and adobo seasoning
then add the sofrito and sazon con azafran seasoning , stir
next add red beans
mix and serve
(in puerto rico , it is traditional to serve rice and beans with almost every meal , but mainly with pork chops on the side)
enjoy
authentic rag alla bolognese
place a 12" skillet over medium heat and melt butter in the oil
add the onion , carrot , celery , and garlic with some salt and cook for 5 minutes , stirring frequently
add the pancetta or bacon and cook for 10 minutes , until vegetables are soft
increase the heat to high and add meat a third at a time
make sure to add meat gradually as this allows the water to evaporate and the meat will brown
cook until meat is no longer pink
once this happens , set timer for 15 minutes and allow meat to caramelize stirring occasionally
it is okay for meat to stick to the bottom of the pan
over medium heat , pour the white wine into pan to deglaze
scrape all the brown bits at the bottom of the pan
add milk , diced tomatoes with liquid , beef stock , 1 tsp of salt and 1 / 4 tsp ground pepper to the pan
bring to boil and then put on low and simmer slowly half covered for 4 hours
stir occasionally
do not allow meat to stick again
if starts to stick lower heat and add a small amount of beef stock
the sauce should be thick at the end
add salt and pepper to taste
finish with stirring in parmigiano cheese and butter to ragu
authentic refried beans
put beans and water into dutch oven
soak at least six hours
pour beans into colander and rinse thoroughly
add two cups water back into the dutch oven , along with bacon grease , garlic powder , bouillon and chili powder
bring to a boil
cover and reduce heat , simmering for about four to six hours
stir occasionally
you'll know when the frijoles are done because they'll be very tender
mash until about only half are left whole
authentic rice pilaf
melt butter in 2 qt saucepan, crumble vermacelli and add to melted butter, saute until vermacelli is golden brown, add rice , broth , water, bring to a boil, reduce heat to simmer, cover and cook for 25 minutes, do not peek !
authentic rigatoni bolognese
put the olive oil into a pan
add the chopped veggies and saute until the celery softens
add ground beef or veal and saute until meat browns
add your favorite red wine
add the crushed tomatoes , salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens
boil rigatoni in hot , salted water
to plate the dish , put the rigatoni in a bowl , pour some sauce on top and garnish with some fresh parsley
authentic salade nicoise
take a plate and rub with the halfed garlic clove, arrange the vegetables , egg and anchovies on the plate, salt and pepper and sprinkle with olive oil and vinegar, if you serve several people , mul, according to season the purists allow fresh artichocs and, little white beans
authentic salsa
follow ingredient instructions to microwave peppers, cut ingredients to fit in blender, all all ingredients to blender and blend to desired consistency, refrigerate leftovers, adjust ingredients according to taste or heat desired, if too hot , add another tomato
authentic salsa verde
remove husk from tomatillos and rinse well
remove top stem and rinse
place ingredients in pot and cover with water
bring to a boil for about 1-2 minutes
remove from boil and place tomatillos and chiles in a blender
blend until smooth , for a couple min or until desired texture occurs
pour into a container add a little salt and and chopped cilantro if desired !
may enjoy right away or may be placed in fridge for a couple hours to cool down !
eat with tacos , enchilads , eggs , tortillas , chips , etc --
authentic salsa verde  served hot
in a medium sized saucepan , sweat out jalapenos , garlic and onion , until soft
add cilantro , cook until it is wilted
add just enough water to cover everything , and simmer about 5 minutes
in the meantime , cut the tortillas into small pieces
add the tortilla pieces to the simmering mixture , and allow them to simmer another 2-3 minutes
transfer to food processor , or blender and blend until puree'd
serve hot
authentic salvadorean pupusas
the beans:
heat the corn oil in a large soup pan on medium high heat
once the oil is heated fry the onion until golden brown
while the onions are cooking , place half of the beans and 1 / 2 cup of the reserved bean liquid in a blender and blend for 1 minute
once the onion is golden in color , about 4 minutes take the onion out with a slotted spoon
carefully stir the beans from the blender into the hot oil
turn your heat down to medium low
next add the onion and the rest of the beans and reserved 1 / 2 cup cooking liquid into the blender and liquefy for a minute
add the beans to the rest of the mixture that is already cooking
carefully stir the beans until no oil appears in the beans , about 3 minutes
cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can
the cheese:
place the shredded mozzarella , lorocco , and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese
next , place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds
next -- and yes this sounds gross , squeeze the cheese mixture with your hands until it becomes like a soft putty consistency
set the cheese aside and get ready for the masa
the masa:
place the masa mix and water in a bowl and stir until fully mixed
the masa should be very sticky but should form an easy ball when rolled
if not , add water until it is sticky but easy to work with
next , place an egg size ball of masa in your hand and press the masa out in one hand to represent a small plate the size of your palm
place about a tablespoon of cheese down onto the masa , then a tsp of beans
pull the sides of the masa up around the beans and cheese and roll it into a ball
next , flatten it a tiny bit with your palms to form a thick disc
pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape
the pupusa should be a little less than 1 / 2 inch thick
place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown , around 3 minutes on each side
enjoy !
authentic sauerbraten
place the beef roast in a deep ceramic or glass bowl
add onions , peppercorns , cloves , and bay leaf
pour white vinegar and cider vinegar over the meat
chill , covered , for 4 days
turn meat twice each day
remove the meat from the marinade , dry it well with paper towels , and strain the marinade into a bowl
reserve onions and 1 cup marinade
in a dutch oven brown the meat on all sides in hot vegetable oil
sprinkle meat with salt
pour boiling water around the meat
sprinkle in crushed gingersna ps , and simmer covered for 1 1 / 2 hours
turn often
add 1 cup of reserved marinade and cook meat 2 hours or more , until tender
remove the meat and keep it warm
strain the cooking juices into a large saucepan
in a small bowl mix sour cream with flour
stir it into the cooking juices and cook , stirring , until sauce is thickened and smooth
slice meat in 1 / 4 inch slices
add to hot gravy
arrange meat on a heated plater and pour extra sauce over it
authentic schweinebraten german pork roast bavarian style
wash and pat dry roast
mix all dry ingredients together and rub onto roast
spread a liberal amount of mustard onto roast
heat oil in a heavy roasting pan on top of stove and brown carrots and leeks
push vegetables aside and brown roast from all sides in the very very hot roasting pan
ad onions including the brown skins
ad broth and transfer everything to the oven
roast covered for 1 1 / 2 hours at 350f
uncover , stir onions and veggies
turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot , add some more occasionally
once roasting time has finished transfer meat to a plate to rest
take a basting brush , dip into the hot liquid and scrub all the sides of the roasting pan
all the brown stains on the walls of your pan will ad flavor and color to your sauce !
strain all the liquid through a fine meshed strainer
press solids vigorously with a spoon to press as much liquid through the strainer into a sauce pan and reduce slightly on high heat
slice roast into 1 / 2 thick slices and pour gravy liberally over everthing
best served with potato dumplings and sauerkraut
authentic shoo fly pie  straight from lancaster co
dissolve baking soda in hot water and add molasses, combine sugar and flour and rub in shortening to make crumbs, pour 1 / 3 of the liquid into an unbaked crust, add 1 / 3 of the crumb mixture, continue alternating layers , ending with crumbs on top, bake at 375 for approximately 35 minutes
authentic shrimp alfredo
saute shrimp , garlic and butter for about 2 minutes in a large skillet
add parsley and saute 1 minute
add salt and pepper to taste
add heavy cream and simmer to reduce for about another minute
add cheese and mix well
add cooked and well drained linguine to skillet and stir well until combined over very low heat
authentic sopa de albondigas  meatball soup
mix the meatball ingredients together in a bowl until combined
shape the meatballs into walnut sized balls
place the meatballs on a clean plate , cover with plastic and refrigerate until you are ready to cook them
place the dry chilies , garlic cloves and tomato into a small sauce pan
fill with water until the chilies are completely covered
boil the chilies and tomato on medium high heat for 15 minutes
cover and set aside
in a large stock pot , heat the oil
saute the onions for 2 minutes
add in the carrots and stir
pour in the water , cumin , bouillon cubes , chayote , potatoes and green beans
while the soup is heating up , place the tomato , chilies and garlic in the blender with 2 cups of fresh water
blend on high or 5 minutes
using a fine mesh strainer , strain the blended chile into the stock pot scraping the bottom with a spoon
this may require two or three times once you have strained all of the chile into the stock pot , stir and bring to a boil
once the soup is boiling taste the soup and add salt if needed
cook the soup for 15 minutes
next , turn the heat down to medium low
add in the meatballs one at a time until they are all in the pot
gently stir the soup to make sure the meatballs are incorporated in with the broth and vegetables
cover the soup and cook for an additional 30 minutes
serve the soup in bowls garnished with chopped cilantro and lime wedges
enjoy !