formido/recipes-20k huggingface dataset:
australian pavlovas with fresh berries and strawberry puree
position your oven rack in the bottom third of the oven and preheat the oven to 200 degrees
line 2 large baking sheets with aluminum foil
using a small saucer or the rim of a large glass , trace 3 circles onto the foil on each baking sheet using a food-safe , waterproof marker or pencil
lightly butter the foil
set the baking sheets aside
in the bowl of a standing electric mixer , beat the egg whites and cream of tartar on medium speed until foamy
carefully begin adding the superfine sugar , one tablespoon at a time , and increase the speed to medium-high
continue to beat until the egg whites are stiff and glossy , about 7 minutes
turn the mixer off and , using a spatula , transfer the meringue to a pastry bag fitted with a 1 / 2 inch plain
using the traced circles on the foil as guides , carefully pipe concentric circles of the meringue onto the buttered foil so that the circles are completely filled with the meringue
pipe a second and then a third ring of meringue around the top outermost ring of each circle to form a shallow cup space
place 1 tbsp of the confectioner's sugar in a fine-mesh sieve and shake the sugar evenly over the tops of the meringues
bake the meringues 1 1 / 2 to 2 hours , until crisp
they will not color
turn the ove off and leave the meringues in the oven to cool and continue crsiping for at least 4 hours and up to overnight
they should feel very light
remove the cool baking sheets from the oven and remove the meringue cups from the baking sheets by carefully peeling them off of the foil
transfer to an airtight container , if storing
meringues may be made up to several days in advance and kept in an airtight container until ready to serve
make the strawberry puree by combininb 2 cups of the strawberries with the 3 tbsp granulated sugar and the lemon juice in a blender or food processor and blend until very smooth , about 2 minutes
strain the mixture through a fine-mesh sieve into a medium mixing bowl and discard the solids
transfer the sauce to a nonreactive measuring cup or small glass bowl and chill until ready to serve
if desired , place the cream in the bowl of an electric mixer and beat on medium-low until slightly thickened
turn the mixer off and add the remaining 2 tbsp confectioners' sugar
beat on low speed until the sugar is incorporated and then increase the speed to medium high
continue to beat until stiff peaks form
chill the whipped cream until ready to assemble the desserts
when you are ready to serve , place each of the meringue cups on individual dessert plates and fill each with 2 / 3 cup of the remaining assorted berries
top each with1 / 3 cup of whipped cream , if desired , and then spoon some of the strawberry sauce over the top
serve immediately
australian pea salad
in a medium bowl , combine peas , sliced water chestnuts and red pepper, mix yoghurt , mustard , dill , salt and pepper in a small bowl, add to pea mixture and stir to combine ingredients, chill before serving
australian pepper steak
heat the oil in a large skillet
add the steak , onions and garlic and cook over high heat until the meat is browned
add the salt , pepper , green pepper , broth , and tomatoes
cover and cook over low heat 15 minutes
mix together the cornstarch , worcestershire sauce , and water and stir into the meat mixture
cook , stirring steadily until thickened
serve with mashed potatoes
australian rosemary damper
melt butter in small frying pan , add onion and bacon , stir over medium heat for about 2 minutes or until onion is soft
cool
sift flour into large bowl , rub in extra butter
stir in onion mixture , rosemary and 2 / 3 cup of the cheese
make a well in the centre
stir in milk and enough water to mix to a soft dough
knead on lightly floured surface until smooth
place dough onto greased cookie sheet , pat into 16cm circle
using sharp knife , cut a cross into top of dough about 1 cm deep
brush with a little extra milk , sprinkle with remaining cheese
bake at 350 degrees for about 40 minutes or until damper is golden brown and sounds hollow when tapped with finger
australian seafood platter
cut lobsters in half lengthwise
unsing fingers , ease meat out of tails in one piece
wash two shells , slice meat evenly , toss meat in lemon juice , pile meat into shells
arrange on serving paltter
shell prawns , remove back vein , place on platter
sprinkle a little red caviar on each oyster , place on platter
roll up salmon , place on serving platter , garnish with a few capers and onion rings
decorate seafood platter with wedges of lemon , wedges of avocade tossed in french dressing and sprigs of watercress or parsley
serve with your choice of sauces
we use bought thousand island and tartare sauce
australian shepherd s pie
in large saucepan , cook mince , onion and carrot till mince is cooked through, drain fat, add remaining ingredients and simmer for 10 minutes, if mixture is wetter than you light , add tablespoon of flour and stir, place meat mixture in casserole dish, top with mashed potatoes, bake at 350 degrees for 30 minutes
australian shrimp on the barbie
combine first 8 ingredients in large bowl
mix in shrimp
marinate at room temperature 1 hour or in the refrigerator 5 hours , stirring occasionally
prepare barbecue with medium hot coals
thread shrimp on narrow skewers
grill until just opaque , about 2 minutes per side
line platter with spinach
arrange skewers on platter
garnish with lemon and serve
australian sticky date pudding
butter a 9" round or square baking pan with 1 tbls butter
place dates in saucepan and cover with water
bring to a boil , reduce heat and simmer for 3 minutes
add baking soda , set aside
in a bowl , cream 1 / 2 cup butter , the 5 tbls granualted sugar and the eggs , adding one at a time
mix well after each egg addition
gently fold in flour , salt and 1 / 2 tsp vanilla
slowly stir in baking powder and 1 / 2 cup of the date cooking liquid until cake mixture resembles thick pancake batter
discard remaining cooking liquid
stir in dates
pour into prepared pan and bake at 350 for 30-40 minutes or until cooked in center
make a sauce by combining 1 / 2 cup butter , 1 / 4 cup heavy cream , brown sugar and 1 / 2 tsp vanilla in a medium saucepan
bring to a boil
reduce heat and simmer for 3 minutes
drizzle some of the sauce over the cake as it is cooling
serve the remainder of sauce seperately
garnish with whipped cream
i sometimes use cool whip
to save fat grahams
australian sticky toffee pudding
mix dates and baking soda in a heat-proof bowl
pour boiling water on top and leave to stand
cream butter and sugar until pale , then add eggs one at a time , beating well after each addition
gently fold in sifted flour , stir in the date mixture , and pour into a lightly buttered 18cm or 7" square or round cake tin
bake in a preheated oven for 30-40 minutes , until an inserted skewer comes clean
combine sugar , cream , vanilla essence and butter in a saucepan , bring to the boil , stirring , and simmer for five minutes
set aside until ready to serve , then quickly reheat when needed
cut pudding into squares and place each square in the centre of a warm dinner plate
pour hot toffee sauce over each square and serve with fresh cream
australian stuffed chicken legs with kiwi sauce
combine the breadcrumbs , shallots , hot sauce , eggs and butter with a little milk in a bowl
lift the skin away from the flesh , right to the end of the leg
spoon the mixture evenly under the skin of each leg , pressing the mix so that it is evenly distributed around the flesh
bake at 350 degrees until brown , basting regularly , serve hot or cold
for the sauce: puree the kiwi , curry and salt , and serve with the chicken
australian stuffed cucumbers
skin the cucumbers , cut in half lengthwise, scoop out the seeds, sprinkle with salt and leave to drain, beat the cream cheese , pecans , hot sauce and salt together, dry the cucumbers and spoon the cheese mixture into the center of each half, sprinkle with chopped parsley and refrigerate, when firm cut into slices to serve
australian style hamburger
cut the hamburger roll in half and butter both halves
toast both bun halves on the grill
fry the meat patty , the bacon rashers and the onion
flip the meat patty over and add cheese on top
fry the egg
butter the bun and add tomato sauce to taste
assemble the hamburger: lettuce , tomato , beetroot , onion , pineapple & the meat patty
top with bacon , egg , cheese and bun top
australian style potato salad
gently boil potatoes until a skewer will penetrate to the centre
turn off heat , pour off water and fill the pot with cold water
leave until potatoes are quite cold
lift from water and peel off outer skin of potatoes
chop potatoes into even sized cubes and place into a bowl with onion , parsley and cilantro
in small bowl mix together the mustard and mayonnaise
add to potatoes with chopped eggs , and desired amount of salt and pepper
mix gently to combine
refrigerate until ready to serve
australian tropical tea
bring orange juice to a boil in a saucepan, remove from heat and add all other ingredients except lemon slices, cover and let steep 5 minutes or until desired strength, remove tea bags, allow to cool , then chill, strain and serve in small goblets , garnished with lemon slices
australian tuna bake
preheat oven to 350f and grease an 8x8-inch casserole dish, melt the butter in a saut pan, saut the onion until soft but not browned, add the flour and blend with the onion, add the milk , stirring constantly, bring to the boil and boil for 2 or 3 minutes, remove from heat, stir in the shredded cheese , peas , tuna and seasonings, pour into the casserole, cover with crushed corn flakes , dot with butter , and bake for 20-30 minutes, sprinkle parsley over the top of the hot casserole, garnish with tomato wedges and lemon wedges, serve hot
australian virgin
shake and strain into an ice-filled highball glass , and serve with a cherry
australian wattleseed oatmeal coconut cookies
position rack in the middle of oven and preheat oven to 375f
in a mediium bowl , sift together the flour , cream of tartar , baking soda and salt , and set aside
in a large bowl , cream together the butter and sugar until smooth
add the wattleseed and stir to combine
add the egg , lime zest and lime juice , and stir to combine
fold in the flour mixture until just incorporated
add the oats and coconut , and stir until well combined
drop cookies , 1-1 / 2 to 2 tablespoons each , on an ungreased cookie sheet 2 inches apart and bake until the edges are golden , 8 to 10 minutes
transfer to a wire rack and cool completely
australian women s weekly carbonara
remove rind from bacon , cut bacon into thin strips
place bacon into frying pan over low heat , cook gently until crisp
drain off any bacon fat from the pan , leaving approximately 2 tablespoons of bacon fat in the pan
add cream and paprika , stir until combined
place egg , egg yolk and 30g of parmesan cheese into bowl , mix until combined
cook fettucine in large saucepan of boiling water as per directions on packet until just cooked
drain pasta , return to pan with butter , toss over low heat until combined
add bacon / cream mixture to pasta , toss until combined
add egg mixture , toss until combined
season with pepper
sprinkle with remaining 30g of grated parmesan cheese to serve
australian ww bacon   vegetable pasta 5 pts
toss cooked penne with the pasta sauce, add mixed vegetables, microwave bacon on paper towel until crispy and add to sauce, add basil and then top with the parmesan cheese
austrian almond torte  malakoff torte
beat the butter , egg yolks , and sugar until light and fluffy
stir in the ground almonds , cream , and optional rum
dip the ladyfingers in the milk and cover the bottom of a 9-inch springform pan with them
spread 1 / 3 of the almond mixture over the ladyfingers
repeat with alternating layers of ladyfingers and almond mixture , ending with a layer of ladyfingers
wrap tightly in plastic wrap or aluminum foil , place a heavy plate or cutting board on top , and refrigerate overnight
to serve , run a thin knife blade around the inside of the pan before releasing the spring
press toasted slivered almonds around the side of the torte and top with powdered sugar or whipped cream
austrian avalanch
pour vodka , chambord , simple syrup , and cream into an iced mixing glass
shake ingredients vigorously and strain into a chilled rocks glass half-filled with ice cubes
optional : garnish with three skewered raspberries
austrian chocolate balls
preheat oven to 350 degrees f
melt together chocolate and margarine in medium saucepan
remove from heat stir in sugar , egg and yolk and vanilla
mix well
stir in flour and nuts
shape into 3 / 4 inch balls
place on ungreased cookie sheet , bake at 350 for 8-12 minutes
melt 1 ounce chocolate and margarine , remove from heat
add remaining ingredients , blend well
dip cookies into glaze to cover
allow to dry completly before storing in tightly covered container with waxed paper in between layers
austrian coffee cake
preheat oven to 190 deg c
cream butter and sugar until light , beat in eggs gradually and fold in flour and salt with metal spoon , turn into greased ring mould cake tin and bake 25 minutes
cool cake and after it is cool return to mould ready for pouring in coffee - sweeten coffee and flavour with rum and slowly pour over cake whilst in tin
turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds
austrian eggs
preheat oven to 350, pour the sour cream and cream into baking dish, carefully slip the eggs into it from a cup one by one, dot with butter, sprinkle with chives, bake at 350 about 15 minutes or until eggs are set
austrian florentines  echte florentiner
for the chocolate glaze:
partially melt chocolate pieces in the top of a double boiler over hot water
remove from heat and stir until chocolate is melted
blend in butter
this will also glaze one 8-inch tubed cake
triple the recipe for the cookies
for the cookies: cream butter
add brown sugar gradually , creaming until fluffy
add honey , corn syrup , and cream gradually , beating well after each addition
sift flour and salt together
add in thirds to creamed mixture , mixing until blended after each addition
mix in almonds and candied peel
drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets
spread into 2 inch rounds
bake at 350f about 7 minutes
cool 2 to 3 minutes on cookie sheets
carefully remove cookies to wire racks
turn flat side up and cool completely
evenly spread bottom of each cookie with about 1 1 / 2 teaspoons chocolate glaze
when chocolate is almost set , draw wavy lines through glaze
about 2 dozen cookies
canadian family cookbook
austrian goulash
you will need a large dutch oven with a lid for best results
add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer , but not smoke
pat the meat dry and dredge in flour , seasoned with kosher salt & cracked pepper
add one piece of meat to the hot oil to make sure that it sizzles
add the remaining meat , without crowding the pan and sear for about 3-4 minutes per side
you want a golden crust that will give the gravy great flavor
cook the meat in batches , if necessary and set aside in a bowl-- to collect the juice
when all the meat is seared , turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes
add the sliced garlic and cook till fragrant-- 30 seconds or so
add the tomato paste and paprika , and cook for 1-2 minutes
add the tomato sauce , caraway seeds , lemon zest and chicken stock and stir well
bring to a simmer for about 15 minutes and taste for seasoning
adjust as necessary
if the sauce is too thick , thin with a little more chicken stock or water until it is the consistency of a gravy
simmer for 2 hours , or you can use a slow cooker for 4-6 hours
this stew tastes even better if made one day in advance
serve or buttered egg noodles or spaetzle or bavarian bread dumplings "semmel knoedel" , which is posted on my blog:
austrian hussar
pour the apricot brandy into a highball glass with ice, fill with tonic water , garnish with a twist or spiral of lemon peel , and serve
austrian kaesespaetzle  cheese spaetzle
preheat the oven to 250 degrees f
and place a smaller casserole dish in the oven to warm before adding the spaetzle
place a large pot on the stove and add 2 quarts salted water
bring to a boil
meanwhile , in a mixing bowl , add the flour eggs , milk and 2 pinches salt and stir vigorously until thoroughly incorporated
the dough should be runny but stable
set aside and let dough rest
grate cheeses and mix them together
set aside
pour the olive oil in a large pan and heat
add the sliced onion , 2 pinches salt and the freshly ground pepper
cook until the onions are nicely browned and soft
set aside
place the spaetzle maker or colander over the boiling pot of salted water
pour in about 1 / 3 of the dough and move the speatzle maker back and forth , or push the dough through the colander with a spreader
stir the spaetzle regularly to prevent sticking
simmer gently until the spaetzle floats on the top of the water
it's done at this point
remove with a medium size handled sieve , let the water drain out and place into the pre-heated casserole dish
sprinkle 1 / 3 of the cheese and the onions on top of the spaetzle and repeat this step two more times until there are three layers of spaetzle , onions and cheese in the casserole dish
sprinkle the parsley on top and let rest for 15 minutes until the cheese has melted
serve with a green salad and a cold beer
austrian kaiserschmarren with raisins and plum jam
separate eggs
mix yolks with sugar , milk and flour
beat well
beat egg whites with pinch of salt until stiff
fold gently into flour mixture
put the butter into nonstick skillet to melt
pour batter into skillet
sprinkle raisins onto batter
let the pancake cook for a few minutes and then turn it over and tear it up into large pieces , with a fork
don't overcook it or it will dry out
sprinkle with powdered sugar and drizzle with warmed plum jam to serve
austrian kaiserschmarren  emperor s pancake
sift the flour , sugar and salt together into a bowl
add the milk gradually , beating constantly
add the egg yolks 1 at a time and beat until well blended
beat the egg whites until stiff and stir 1 / 3 into the batter
carefully fold in the remainder egg whites
over moderately high heat , melt 1 tablespoon butter in an 8 to 9 inch skillet with sloping sides
when the butter is sizzling , pour in 1 / 2 the batter and cook 3 to 4 minutes
loosen the edges of the pancake with a spatula and slide it onto a plate
invert the pancake back into the skillet and cook about 1 minute until the underside is brown
invert onto a heating serving plate and keep warm
prepare the second pancake in the same manner
sprinkle with powdered sugar
tear the pancakes into rough pieces with 2 forks and serve immediately
worlds best recipes
austrian meat stuffed dumplings  g hackknoedel
boil potatoes in their skins until very tender
peel while still warm and run through a food mill or potato press
let cool until you feel comfortable handling them
add flour , semolina , butter , and seasonings- test and reseason if needed , then add the eggs& yolks
using a mixer , blend this mixture into a smooth dough
form into a long log and wrap in plastic
chill for about 15 minutes
cut off about 12-15 rounds , rolling out each round into a flat circle
have a large pot of salted water set to boil on your stovetop
fill each dough round with a spoonful of the filling , then close dough around filling to cover completely , using dampened finger
drop dumplings gently into the boiling water , turn the heat to low , and cook about 15-20 minutes , or until cooked through
remove dumplings using a slotted spoon
serve drizzled with some melted butter or with your favorite gravy
filling: mince together the cooked meats and the raw sausage using a meat grinder or food processor
add minced onions and garlic , as well as salt , pepper , and marjoram to taste
austrian mushroom soup
in a large saucepan , combine stock and mushrooms , bring to a boil, add butter if using canned broth and simmer 2 minutes, remove from heat and stir in sherry, ladle into soup bowls and top with chives
austrian raspberry shortbread
cream the butter in a large bowl with an electric mixer until soft and fluffy
add the egg yolks and mix well
in a another bowl mix the sugar , flour , baking powder and salt together
add the dry ingredients to the butter / egg mixture and mix until just blended and the dough starts to come together
turn out the dough onto a floured work surface and form into 2 balls
wrap each ball in plastic wrap and freeze at least 2 hours or overnight
heat your oven to 350 degrees f
remove one ball of dough from the freezer and coarsely grate it into the bottom of a 9x13 inch pan
make sure the surface is covered evenly with shreds of dough
with the back of a spoon or flexible spatula spread the jam over top , to within 1 / 2 inch of the edge all the way around
remove the remaining dough ball from the freezer and coarsely grate it over the entire surface
bake for 30-40 minutes or until light golden brown
dust with the powdered sugar as soon as it comes out of the oven
cool on a wire rack and then cut in the pan with a serrated knife
austrian raspberry blueberry shortbread
cream the butter in a mixer fitted with a paddle attachment until soft and fluffy
add the egg yolks and vanilla and mix well
mix the granulated sugar , flour , baking powder , and salt together
add to the butter and egg yolk mixture and mix just until incorporated and the dough starts to come together
turn the dough out onto a floured work surface and form into two balls
wrap each ball in plastic wrap and freeze at least 2 hours or overnight
heat the oven to 350 degrees
lightly grease a 8x8 or 9x9 square baking pan or a 10-inch tart pan with removable bottom
remove one ball of dough from the freezer and coarsely grate it by hand or with the grating disk in a food processor into the bottom of the greased baking pan
make sure the surface is covered evenly with shreds of dough
gently mix the blueberries , raspberries and the lemon juice in a medium bowl
mix sugar , flour , lemon zest in a small bowl until combined , then add to blueberry / raspberry mixture and mix gently with your hand to coat the berries with the flour mixture
cover the bottom layer of dough with the blueberry mixture as evenly as possible , gently pressing the berries into the dough
remove the remaining dough from the freezer and coarsely grate it over the entire surface
place in oven and cover lightly with foil , bake for 20 minutes , then remove foil
continue baking until lightly golden brown and the center no longer wiggles , about 20-30 minutes longer
remove from oven and allow to cool
after the shortbread is cooled , sprinkle with powdered sugar , if desired or drizzle with lemon glaze
for lemon glaze , mix 1 / 2 cup powdered sugar with 1 tablespoon lemon juice
add enough milk , 1 teaspoon at a time , to thin out to thick drizzling consistency
cool on a wire rack , then cut in the pan with a serrated knife
chilling the pan in the fridge makes it a lot easier to get clean cuts
adapted from butter sugar flour eggs
austrian rugelach cookies
beat the butter with the cream cheese with an electric mixer until fluffy
add the flour and using hands make a thick dough
make three balls with the dough , cover them with plastic wrap and refrigerate for 2 hours
mix the brown sugar with the cinnamon , raisins , walnuts and the chocolate chips
remove the dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface
divide each circle into quarters and then eighths and sixteenths , until we have 16 equal triangles
coat with marmalade and sprinkle with the sugar mixture
roll each triangle up , starting from the wide side , to make crescents
bake at 360f for 25-30 minutes
dust , if desired with icing sugar , when they are still hot