formido/recipes-20k huggingface dataset:
alton brown s bread and butter pickles
combine onion cucumber slices in a clean ait tight jar or container
combine the remaining ingredients in a non reactive sauce pan and bring to a boil simmer for 4 minutes to wake up the flavors of the spices
slowly pour the hot pickling liquid over the onions and cucumber slices completely filling the jar
allow the pickles to cool to room temperature beforetopping off with any remaining pickling liquid the refridgerate
alton brown s brined turkey
2 to 3 days before roasting:
begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees f
combine the vegetable stock , salt , brown sugar , peppercorns , allspice berries , and candied ginger in a large stockpot over medium-high heat
stir occasionally to dissolve solids and bring to a boil
then remove the brine from the heat , cool to room temperature , and refrigerate
the night before you'd like to eat:
combine the brine , water and ice in the 5-gallon bucket
place the thawed turkey breast side down in brine
if necessary , weigh down the bird to ensure it is fully immersed , cover , and refrigerate or set in cool area for 8 to 16 hours , turning the bird once half way through brining
preheat the oven to 500 degrees f
remove the bird from brine and rinse inside and out with cold water
discard the brine
place the bird on rack of roasting pan and pat dry with paper towels
combine the apple , onion , cinnamon stick , and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes
add steeped aromatics to the turkey's cavity along with the rosemary and sage
tuck the wings underneath the bird and coat the skin liberally with canola oil
roast the turkey on lowest level of the oven at 500 degrees f for 30 minutes
insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle
then reduce the oven temperature to 350 degrees f
set the thermometer alarm to 161 degrees f
a 14 to 16 pound bird should require a total of 2 to 2 1 / 2 hours of roasting
let the turkey rest , loosely covered with foil or a large mixing bowl for 15 minutes before carving
alton brown s broccoli casserole
preheat oven to 350 degrees f
in a bowl combine mayonnaise , yogurt , cheddar cheese , blue cheese dressing , eggs , salt , pepper , and flavor pack from noodles
in a separate bowl combine broccoli , mushrooms , and broken noodles then toss together wet mixture and vegetables to evenly coat
place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered
then remove cover and bake for additional 15 minutes to brown
cool for 15 minutes before serving
alton brown s brussels sprouts with pecans and cranberries
slice the brussels sprouts using the thinnest slicing disk of a food processor
if you do not have a food processor , you may slice thinly with a knife or a mandoline
set a 10-inch straight-sided saute pan over medium-high heat and add the pecans
cook , stirring continually , until the pecans darken in color and begin to give off a toasted aroma , approximately 2 minutes
add the butter to the pan and stir to combine
once the butter has melted , add the brussels sprouts , salt and pepper and cook , stirring continually , until the color brightens and the sprouts are just tender , approximately 6 minutes
remove the pan from the heat , add the cranberries , toss and serve
alton brown s buffalo wings
place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom , over high heat , cover and bring into a boil
remove the
using a sharp kitchen knife , separate the wings at the joint
place the wings in a steamer basket , cover , reduce the heat to medium and steam for 10 minutes
remove the wings from the basket and carefully pat dry
lay the wings out on a cooling rack set in a half sheet pan line with paper towels and place in the refrigerator until cold
preheat the oven to 425 degrees f
replace the paper towels with parchment paper
roast in the oven for 20 minutes
turn and cook another 20 minutes or until golden brown
while chicken is cooking , melt the butter in a small bowl along with the garlic
transfer to a large bowl and add hot sauce and salt
stir to combine
remove the wings from the oven and add to the bowl and toss with sauce
serve with desired condiments ie ranch , bleu cheese , etc
alton brown s butternut squash soup
preheat oven to, 400, chop and brush squash with melted butter, lay the squash flesh side up, sprinkle with salt, roast til tender, scope out flesh when cool, puree with other ingredients and pour in pot, warm up and season to taste with salt / pepper
alton brown s chewy cookies
heat oven to 375f
melt the butter in a heavy-bottom medium saucepan over low heat
sift together the flour , salt , and baking soda and set aside
pour the melted butter in the mixer's work bowl
add the sugar and brown sugar
cream the butter and sugars on medium speed
add the egg , yolk , 2 tablespoons milk and vanilla extract and mix until well combined
slowly incorporate the flour mixture until thoroughly combined
stir in the chocolate chips
chill the dough , then scoop onto parchment-lined baking sheets , 6 cookies per sheet
bake for 14 minutes or until golden brown , checking the cookies after 5 minutes
rotate the baking sheet for even browning
cool completely and store in an airtight container
alton brown s chicken in garlic and shallots
preheat oven to 350 degrees
season chicken liberally with salt and pepper
toss with 2 tablespoons of olive oil and brown on both sides in a wide , straight-sided , ovenproof frying pan or skillet over high heat
remove from heat
add herbs , garlic , shallots and the remaining 1 / 2 cup olive oil
cover and bake for 1-1 / 2 hours
alton brown s chili powder
toast the chiles and cumin seeds in a cast iron skillet for a few minutes
don't let them cook too long and inhale the smoke , because you'll get a nasty chemical burn in lungs , nose and throat
let the chiles and seeds cool
place all the ingredients into a blender and blend on the highest speed you blender can dish out
store in an airtight jar
be sure to wash you blender carafe a few times after doing this or you fruit smoothy or margarita will taste like chiles
alton brown s chipotle smashed sweet potatoes
put cubed potatoes into steamer basket and place steamer into a large pot of simmering water
steam potatoes for 20 minutes or until the potatoes are fork tender
add butter to potatoes and mash with potato masher
add peppers , sauce , and salt and continue mashing to combine
serve immediately
alton brown s city ham
heat oven to 250 degrees f
remove ham from bag , rinse and drain thoroughly
place ham , cut side down , in a roasting pan
using a small paring knife or clean utility knife set to the smallest blade setting , score the ham from bottom to top , spiraling clockwise as you cut
rotate the ham after each cut so that the scores are no more than 2-inches across
once you have made it all the way around , move the knife to the other hand and repeat , spiraling counter clockwise
the aim is to create a diamond pattern all over the ham
tent the ham with heave duty foil , insert a thermometer , and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees f
remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them
heat oven to 350 degrees f
dab dry with paper towels , then brush on a liberal coat of mustard , using either a basting brush or a clean point brush
sprinkle on brown sugar , packing loosely as you go until the ham is coated
spritz this layer lightly with bourbon , then loosely pack on as much of the crushed cookies as you can
insert the thermometer and return to the oven
cook until interior temperature reaches 140 degrees f , approximately 1 hour
let the roast rest for 1 / 2 hour before carving
alton brown s cocoa syrup
in a medium or large pot , bring water and sugar to a boil
whisk in cocoa , vanilla , salt , and corn syrup until all the solids have dissolved
reduce sauce until slightly thickened
strain and cool to room temperature
pour into squeeze bottles
keep in the fridge
one serving equals about 1 / 2 cup
alton brown s coconut cake with 7 minute frosting
preheat oven to 350
lightly oil two 9" round pans and line with parchment paper
spray paper with a little additional oil
whisk together flour , baking powder and salt
combine coconut milk and cream in a separate bowl
cream the butter in a 3rd bowl til fluffy and then gradually add sugar at a low speed
after sugar is incorporated , increase the speed to medium and cream about 2-3 minutes until it's lighter in color and texture
turn speed back to low and add flour mixture and milk mixture alternately in 3 additions
do not over mix !
in another bowl beat egg whites until stiff and then slowly fold into the batter
you'll want to add a bit of the batter to the egg whites and then switch to adding the egg whites into the batter bowl
divide batter evenly between two bowls and bang on the counter to remove air bubbles
place on center rack and bake about 40 minutes or until light golden brown
cool in pans for ten minutes and then cool completely on a wire rack
once cakes have cooled , slice horizontally in half to form 4 layers
then brush or spray them with the coconut juice
frosting: bring 1 quart water to a boil in a saucepan and decrease to maintain a simmer
meanwhile , place egg whites , coconut water , sugar , salt and cream of tarter in a medium-sized bowl
place bowl over the simmering water and immediately begin beating with hand mixer at slow speed for 1 minute , then high speed for another 5 minutes
remove from heat and beat in coconut and vanilla extracts , beating for an additional minute
allow frosting to sit for 5 minutes before using
allow about 3 / 4 cup frosting per layer , sprinkling about 1 / 2 cup coconut on top of each frosted layer
repeat until the final layer and frost top and sides with last of the frosting and coconut
alton brown s corn dogs
pour oil into a deep fryer or large heavy pot and heat to 375 degrees f
in a medium mixing bowl , combine the cornmeal , flour , salt , baking powder , baking soda , and cayenne pepper
in a separate bowl , combine the jalapeno , corn , onion , and buttermilk
add the dry ingredients to the wet ingredients all at once , and stir only enough times to bring the batter together
there should be lumps
set batter aside and allow to rest for 10 minutes
scatter the cornstarch into a dry pie pan
roll each hot dog in the cornstarch and tap well to remove any excess
transfer enough batter to almost fill a large drinking glass
refill the glass as needed
place each hot dog on chopsticks , and quickly dip in and out of the batter
immediately and carefully place each hot dog into the oil , and cook until coating is golden brown , about 4 to 5 minutes
with tongs , remove to cooling rack , and allow to drain for 3 to 5 minutes
alton brown s cranberry dipping sauce
combine all ingredients in a saucepan , and bring to a boil
reduce heat and simmer , stirring occasionally , for 30 to 45 minutes or until liquid is reduced by half
pour into a blender or using a stick blender , puree until smooth
check for salt and pepper and serve in individual dishes at each place setting
alton brown s creamed corn
in a saucepan over medium heat , sweat the onion in butter and salt until translucent
in a large mixing bowl , place a paper bowl in the middle of the bowl
resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife , using long smooth downward strokes and rotating the cob as you go
after the cob has been stripped , use the dull backside of your knife to scrape any remaining pulp and milk off the cob
add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened
add the rosemary
sprinkle the corn with the sugar and turmeric
stir constantly for about 2 minutes
sprinkle the cornmeal onto the corn , using a whisk to combine well
add the heavy cream and cook until the corn has softened , about 2 to 3 minutes
remove the rosemary
season with freshly ground black pepper
alton brown s cuban sandwich
slice the bread horizontally in half , leaving 1 edge intact
lay the bread open and spread each side with the mustard
divide the ingredients evenly among the slices of roll
start with the ham followed by the pork , cheese , and dill pickles
bring the tops and bottoms together
heat your panini maker or sandwich press
butter each side of the press
place the sandwiches inside , press down and grill until the cheese is melted and the bread is flat and browned , approximately 10 minutes
if you don't have a sandwich press , you can heat 6 fireplace bricks wrapped in foil , in a 500f oven for 1 hour and then press the sandwich between them for 10 minutes
serve warm
alton brown s eggnog
in the bowl of a stand mixer , beat the egg yolks until they lighten in color
gradually add the 1 / 3 cup sugar and continue to beat until it is completely dissolved
add the milk , cream , bourbon and nutmeg and stir to combine
place the egg whites in the bowl of a stand mixer and beat to soft peaks
with the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form
whisk the egg whites into the mixture
chill and serve
cook's
in the bowl of a stand mixer , beat the egg yolks until they lighten in color
gradually add the 1 / 3 cup sugar and continue to beat until it is completely dissolved
set aside
in a medium saucepan , over high heat , combine the milk , heavy cream and nutmeg and bring just to a boil , stirring occasionally
remove from the heat and gradually temper the hot mixture into the egg and sugar mixture
then return everything to the pot and cook until the mixture reaches 160 degrees f
remove from the heat , stir in the bourbon , pour into a medium mixing bowl , and set in the refrigerator to chill
in a medium mixing bowl , beat the egg whites to soft peaks
with the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form
whisk the egg whites into the chilled mixture
alton brown s eggplant  pasta
peel each eggplant , leaving 1" of skin unpeeled at the top & bottom
slice the eggplant thinly lengthwise , about 1 / 4" thick
evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack
rinse with cold water & roll in paper towels
slice the pieces into thin fettucine-like strips
heat the oil in a large saute pan over a medium heat
add the garlic & crushed red pepper , & cook until garlic is golden & aromatic
add th eggplant 'pasta' & toss to coat
add the tomatoes & cook for 3 minutes
add the cream & increase the heat to thicken the sauce
finally , add the basil & parmesan
toss to combine
season with black pepper but remember the eggplant will already be salty enough !
alton brown s fluffy whole wheat pancakes
mix together all the dry ingredients in a large bowl
in a separate bowl , whisk together all wet ingredients
add the wet stuff to the dry stuff and mix just until batter comes together
do not mix smooth
set aside batter to rest for 5 minutes
heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat
test the griddle by flicking water on it
if the water dances across the surface , youre good to go
rub down the griddle with a little butter or spray with nonstick spray
ladle 1 scoop of batter onto the griddle
cook until bubbles form in the batter and bottom is golden , approximately three minutes
flip and cook until the second side is golden , another a minute or so
adjust the heat as necessary as you go along
serve while hot !
alton brown s ginger ale
place the ginger , sugar , and 1 / 2 cup of the water into a 2-quart saucepan and set over medium-high heat
stir until the sugar has dissolved
remove from the heat , cover and allow to steep for 1 hour
pour the syrup through a fine mesh strainer set over a bowl , pressing down to get all of the juice out of the mixture
chill quickly by placing over and ice bath and stirring or set in the refrigerator , uncovered , until at least room temperature , 68 to 72 degrees f
using a funnel , pour the syrup into a clean 2-liter plastic bottle and add the yeast , lemon juice and remaining 7 cups of water
place the cap on the bottle , gently shake to combine and leave the bottle at room temperature for 48 hours
open and check for desired amount of carbonation
it is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale
store in the refrigerator for up to 2 weeks , opening the bottle at least once a day to let out excess carbonation
alton brown s guacamole
wash and prepare produce
put avocado innards and lime juice into a large bowl , toss to coat
add salt , cumin , and cayenne , and mash with a potato masher or whatever you can find to mash it with
fold in onions , tomatoes , cilantro , and garlic
let sit at room temp temperature for an hour , then serve
alton brown s gyro meat recipe
process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel
gather up the ends of the towel and squeeze until almost all of the juice is removed
discard juice
return the onion to the food processor and add the lamb , garlic , marjoram , rosemary , salt , and pepper and process until it is a fine paste , approximately 1 minute
stop the processor as needed to scrape down sides of bowl
to cook in oven as a meatloaf , proceed as follows:
preheat the oven to 325 degrees f
place the mixture into a loaf pan , making sure to press into the sides of the pan
place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees f
remove from the oven and drain off any fat
place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes , until the internal temperature reaches 175 degrees f
slice and serve on pita bread with tzatziki sauce , chopped onion , tomatoes and feta cheese
to cook on rotisserie proceed as follows:
form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long
roll the mixture in the plastic wrap tightly , making sure to remove any air pockets
once the meat is completely rolled in the wrap , twist the ends of the plastic wrap until the surface of the wrap is tight
store in the refrigerator for at least 2 hours or up to overnight , to allow the mixture to firm up
preheat the grill to high
place the meat onto the rotisserie skewer
place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings
cook on high for 15 minutes
decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees f
turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees
slice and serve on pita bread with tzatziki sauce , chopped onion , tomatoes , and feta cheese
tzatziki sauce directions:
place the yogurt in a tea towel , gather up the edges , suspend over a bowl , and drain for 2 hours in the refrigerator
place the chopped cucumber in a tea towel and squeeze to remove the liquid
discard liquid
in a medium mixing bowl , combine the drained yogurt , cucumber , salt , garlic , olive oil , vinegar , and mint
serve as a sauce for gyros
store in the refrigerator in an airtight container for up to a week
yield: 1 1 / 2 cups sauce
alton brown s haggis
rinse the stomach thoroughly and soak overnight in cold salted water
rinse the liver , heart , and tongue
in a large pot of boiling , salted water , cook these parts over medium heat for 2 hours
remove and mince
remove any gristle or skin and discard
in a large bowl , combine the minced liver , heart , tongue , suet , onions , and toasted oats
season with salt , pepper , and dried herbs
moisten with some of the cooking water so the mixture binds
remove the stomach from the cold salted water and fill 2 / 3 with the mixture
sew or tie the stomach closed
use a turning fork to pierce the stomach several times
this will prevent the haggis from bursting
in a large pot of boiling water , gently place the filled stomach , being careful not to splash
cook over high heat for 3 hours
serve with mashed potatoes , if you serve it at all
alton brown s ice cream
in a medium sauce pan combine the half and half and heavy cream , stir over medium heat until just boiling
blend the egg yokes and slowly add the sugar until all mixed
temper in the heated milk mixture
return to saucepan and over low heat bring mixture to 170 degrees
move to chilled metal bowl
after slight cooling , add vanilla extract
chill until mixture reaches 40 degrees
add mixture to machine and add any additional flavorings
enjoy
alton brown s lemon curd
add enough water to a medium saucepan to come about 1-inch up the side
bring to a simmer over medium-high heat
meanwhile , combine egg yolks and sugar in a medium size metal bowl and whisk until smooth , about 1 minute
measure citrus juice and if needed , add enough cold water to reach 1 / 3 cup
add juice and zest to egg mixture and whisk smooth
once water reaches a simmer , reduce heat to low and place bowl on top of saucepan
whisk until thickened , approximately 8 minutes , or until mixture is light yellow and coats the back of a spoon
remove promptly from heat and stir in butter a piece at a time , allowing each addition to melt before adding the next
remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd
refrigerate for up to 2 weeks
alton brown s lentil soup
with salt , sweat the onion , carrot , and celery in hot olive oil, add the broth , tomatoes , lentils and seasonings, bring to a boil, reduce heat and cover , cooking about 35-45 minutes, blend if desired
alton brown s martini
place some crushed ice into the martini glass you will be serving in , and set aside
place the 1 cup of crushed ice into a cocktail shaker
pour in the vermouth and swirl it around , making as much contact as possible with the ice
using a strainer , pour the vermouth out
add the gin and stir well to combine
remove the ice from your serving glass and add the twist or olive
using the strainer , pour the gin into the serving glass
i admit that , since i have gotten older , i sometimes add a little of the crushed ice to my glass
makes it easier to have the second one
alton brown s molasses and coffee pork chops
combine the coffee , molasses , vinegar , mustard , garlic , 1 teaspoon salt , 1 / 2 teaspoon pepper , the ginger , thyme and pork chops in a 1-gallon zip-top bag
seal and shake to combine
marinate in the refrigerator for at least 2 hours or overnight
preheat a grill to medium-high
remove the pork from the bag
pour the marinade into a saucepan
boil gently over medium-high heat , stirring , until reduced to 1 / 2 cup , 12 to 15 minutes
remove the thyme stems
grill the pork chops for 3 to 4 minutes per side , or until they reach an internal temperature of 145
let rest for 5 minutes
serve with the glaze