formido/recipes-20k huggingface dataset:
authentic south florida cuban sandwiches
heat up panini grill
slice each cuban roll in half and spread a thin layer of butter on outside bottom and top of each sandwich
separate the meats and cheeses into 6 portions
layer bottom half with ham , roast pork , turkey breast , and swiss cheese
top with sliced pickles
spread mustard on inside top of cuban roll
press down sandwich
place on heated grill and smoosh down so sandwich remains even
cook until flattened and golden brown
makes 6 cuban sandwiches
enjoy !
authentic southern cornbread dressing from dixie
crumble cornbread into large bowl
do not use cornbread mix because it has sugar
some mixes do not have sugar and those are fine
put onions and celery into microwave-safe dish with 1 / 2 cup chicken broth
cook vegetables until softened - approx
6-8 minutes
pour vegetables into cornbread bowl
add sausage , sage and chicken , if using
sometimes it's easiest to use your hands and mix , making sure all the ingredients mix together
stir in cream of chicken soup
slowly adding broth as you stir
the cornbread will beging to soak up the broth , so let it rest a bit in between adding all the broth
the final consisitency should be very soupy
add salt and fresh ground pepper to taste
refrigerate overnight if you have time - the flavors will meld and create a tastier dressing
add more broth as needed if it has thickened
it still needs to be soupy or it will be too dry once it is cooked
pour into lightly greased 9 x 12 baking dish
i usually have enough to fill another 9 x 9 baking dish , as well
bake at 375 , covered , removing foil last 10 minutes so it is golden brown on top - usually 45 minute - 1 hour
you want it to be very moist even after it is baked so do not overcook
authentic southern fried okra
wash okra and cut into 1 / 2 inch rounds
put in a mixing bowl and sprinkle with flour
shake it around vigorously to coat evenly , then bounce in a wire strainer to remove all excess
final coat should be very light !
return to mixing bowl and add beaten egg
stir to cover each piece of okra
place cornmeal in zipper bag with salt and pepper
add okra in 1 cup batches and shake until each piece is coated
remove with something that will allow extra cornmeal to fall away
put on a plate until all okra is coated
fry in 1 / 2 inch lard or oil at 400 degrees or med-high until pieces are golden brown
drain on brown paper or a wire rack
salt additionally if desired
authentic spanish paella
it's best to have all of your ingredients prepared before you start cooking
prepare the rabbit by separating the legs , cutting remaining meat into small slices and lightly salting
i peel my shrimp , leaving only the tail and then salt them
in spain they tend to leave the shrimp unshelled
i always try to make my chicken stock from scratch , adding a bit of rosemary , a tiny pinch of saffron and a bit of thyme
if you're going to use bouillon , i'd recommend at least heating it up with these herbs and then straining before you start
keep your stock hot but not boiling as you cook
coat the bottom of your pallera / pan with olive oil
brown your chorizo over high heat for 1-2 minutes
do not fully cook , just get the outside well browned
set aside
this should add a nice red color and a hell of a flavor to your oil
brown the rabbit for 2-3 minutes
it should not be fully cooked
set aside
brown garlic , onion and bell pepper until they're softened , adding plum tomatoes shortly before the mixture is finished
push the vegetables to one side of the pan and on the other add the half can of tomato paste
caramelize it , flipping it and spreading it until it begins to loosen
mix all of the vegetables and meats together with the caramelized tomato paste also adding the paprika , parsley and thyme
add rice , mixing together and stirring as the rice browns minutes
as the rice browns mix in the saffron
make sure to break it between your fingers and stir it in to release all those tasty oils
when the rice is slightly translucent add enough chicken stock to cover the whole mixture
if it's been kept warm , it will begin to boil almost immediately
lower to a medium heat but keep it at a steady boil
this is where paella is made and broken
i stir a few times in the first 5-10 minutes , adding broth as necessary to keep the rice fully covered
after this you must let the paella sit ! let it cook another 10-20 minutes , adding broth bit by bit to keep the rice submerged until the rice on the top is al dente
don't worry about rice burning to the bottom , this part is a tasty delicacy
once you've stirred the paella for the last time and are letting cook , when you have about 8 minutes left to cook lay shrimp on top , turning over after 2-4 minutes to cook other side
when the rice on top is still quite al dente , take paella off of heat and cover
you must let it sit for 15-20 minutes
i've taken the lid off prematurely and ended up with a crunchy mess
patience is the key
once you're sure it's ready uncover , garnish with lemon wedges and enjoy !
authentic spanish rice
in a bowl combine broth , cumin , chili powder , salt & half a can of el pato sauce
brown rice , in hot oil , in a large skillet for approximately 5 minutes flipping occasionally
add diced onion , minced garlic , saut for 1 minute
add seasoned broth , bring to a boil
reduce heat to low , cover and simmer for 15 minutes
do not check on the rice before the 15 minutes is up , this will allow steam to escape and may make your rice turn out undercooked
most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes
this will make for perfect rice that isnt crunchy
after 15 minutes turn heat off , uncover & flip rice over
recover & let sit until everything else is ready
you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice
authentic spanish sangria
this is one reason for the vagueness of the measurements
mix the wine with 3 / 4 cup sugar
set rest of sugar to the side
add liquors and stir
slowly add 1 / 2 ltr lime seltzer and stir
taste now and add any ingredients to taste
there should be a bit of a liquor bite to it , but it should not be overpowering
likewise it should be sweet but not send you into a diabetic coma
it should also have a decent fizz to it , if it's too thick , add seltzer
just experement
once you've got the taste you want , add the slices of fruit
i've found that the sangria i get in america tends to be loaded down with fruit
remember that it's more of a garnish and only adds a bit of flavor
if you need a ton of fruit to get the desired flavor , you haven't got the right mixture
have fun experementing , and enjoy it
it's perfect for summer days and bbqs
for another great spanish drink check out my recipe for tinto de verano
chau
authentic spicy chicken tacos
preheat oven to 300f wrap tortillas in foil and bake until heated through , 10 to 15 minutes
meanwhile , season chicken with salt
heat 1 teaspoon oil in a large heavy skillet over high heat until very hot
add chicken and cook , stirring until browned on all sides , about 6 minutes
transfer to a bowl
reduce heat to medium and add the remaining 1 teaspoon oil to skillet
add onion and cook , stirring , until they start to brown around the edges , 3 to 5 minutes
add bell pepper , garlic , jalapeo and cumin
cook , stirring , until peppers are bright green but still crisp , 2 to 3 minutes more
stir in salsa and reserved chicken
cook , stirring , until chicken is heated through , about 2 minutes
remove from heat and stir in cilantro
spoon into warmed tortillas and garnish with scallions , queso fresco , tomatoes and sour cream
authentic spicy shrimp creole
over medium heat make a roux with the vegetable oil and flour
stir continuously until the roux is the color of a paper bag
add bell pepper , garlic , green onions and tabasco
keep cooking until the veggies get soft
add the tomato paste and the water , making sure to mix well
add shrimp
cover and simmer for about 15 minutes over low heat , making sure to stir every once and a while
uncover and cook until desired consistency
add salt and pepper to taste and cajun seasoning if desired
serve over hot white rice with french bread on the side to soak up the juices
authentic st  louis gooey butter cake
for dough:
in large bowl cream sugar , shortening and salt until light and fluffy
add egg and beat well 1 minute until well blended
dissolve yeast in the warm milk
add flour , then milk-yeast mix and the vanilla to the sugar mixture
mix 3 minutes
turn dough onto lightly floured board and knead 1 minute
place in a lightly greased bowl and cover with a towel
set in a warm place to rise for 1 hour
than divide dough into 2 equal pieces
pat each half into a circle about the size of the cake pan
transfer dough to each pan and pat up the sides so the gooey butter doesn't run underneath
prick a few times with a fork to keep from bubbling up during baking
for gooey butter:
in large bowl , combine sugar , butter and salt
add egg and corn syrup
mix enough to blend well
add the flour , water and vanilla , mixing well
divide the gooey butter in 2 equal parts
spread over dough in each pan
let stand for 20 minutes
while cakes are standing , preheat oven to 375 degrees f
bake for 20 to 25 minutes , until topping starts to turn golden
do not over bake or the topping will not be gooey
let cakes cool completely on wire rack
sprinkle with powdered sugar if desired
serve at room temperature and store uneaten cakes in fridge
authentic style chicken quesadilla
add tomatoes , broth , salsa , jalapeos , cumin , garlic , and salt to a medium size sauce pan and bring to a boil
chop chicken into small bite size pieces and add to boiling sauce
turn heat immediately down to low- medium and simmer until chicken is cooked through
you can simmer for longer if you want more flavor infused into the meat
heat 1 / 2 tablespoon of butter into a pan on medium low heat
place cheese slice into center of flour tortilla
with a slotted spoon pick up chicken pieces and allow the juice to drain out
place in center of tortilla and fold close
cook tortillas about a minute on each side until golden brown and serve
goes well with a guacamole salad
authentic swedish meatballs
melt butter in a skillet
saute onions in the butter until golden
soak the bread crumbs in the milk
to the bread mixture , add the meats , egg , onion , allspice , salt , and pepper
mix until a smooth texture is achieved
chill mix for an hour or so , to firm it up
form mix into meatballs , using 1-2 tablespoons of meat per ball
if you are making these on a warm day , you might want to chill the formed balls again , so that you don't get flat sides when you fry them
heat a large skillet over medium high heat
melt a small amount of butter or oil in the pan
add enough meatballs to fill the pan very loosely
shake the pan as you fry the balls , to keep the round shape as they cook
continue to cook until they are evenly brown on all sides
remove each batch to a warm platter in the oven , as you fry the rest
if you wish to make the gravy , deglaze the pan with a little water after each batch , and reserve the resulting drippings in a bowl
for the gravy:
when all of the meatballs have been fried , mix the flour and cream , and add to the reserved pan drippings in the skillet
simmer for 10 minutes
if the mixture is too thick , add a bit of cream to thin , then taste and season with salt and / or pepper as needed
pour gravy over warm meatballs and serve with boiled potatoes and lingonberry sauce
authentic sweet mexican corn bread
preheat oven to 350 degrees f
grease and flour a 2-quart baking dish
whisk sweetened condensed milk , sugar , eggs , and vanilla extract in a large bowl
stir in whole kernel corn , cream-style corn , and butter
whisk cornmeal , flour , baking soda , and salt in a separate bowl
stir cornmeal mixture into the corn mixture
pour batter into the prepared baking dish
bake until a toothpick inserted into the center of the cornbread comes out clean , about 45 minutes
serve warm with soft butter and listen to the ohhhs of joy
authentic swiss fondue
rub the inside of a flameproof dish with the garlic , add the wine and lemon juice
place dish over a gentle heat and warm
add the cheese and stir mixture until the cheese has melted and is beginning to cook
blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning
continue to cook for a further 3 minutes or until mixture is of a thick consistency
serve immediately with warm bread and potatoes
authentic tacos
brown ground beef with garlic salt and drain
heat a griddle or large skillet on high
lightly coat tortillas with extra virgin olive oil
lightly fry tortillas so that they are still flexible , but slightly browned
drain tortillas on paper towels
put one spoonful of ground beef on each tortilla , top with serranos , onion , tomato , cilantro , avocado , lime juice and salt
enjoy !
authentic tex mexican enchiladas
make enchilada gravy sauce
heat oil in large stockpot
add flour and cook until browned , stirring constantly , you are making a roux , do not let it burn
stir in chili powder , cumin , garlic , salt and pepper
cook roux , stirring constantly , for at least 2-3 minutes
if you do not thoroughly cook the roux it will taste like flour mixed with oil
gradually add the water , stirring until smooth
boil gently for 15 minutes
meanwhile make the chili con carne
brown the ground beef in a large skillet
add the garlic , cumin , bay leaf , salt and pepper
cook for 15 minutes , stirring occasionally and adding a little water if the pan becomes dry
add the chili powder and 1 cup of water and bring to a simmer
simmer for 10 minutes , then remove the bay leaf and add the beans if using
meanwhile make the enchiladas
preheat oven to 350f
soften tortillas , fill with american cheese and roll up
place them seam side down in a baking dish and cover with enchilada gravy sauce and chili con carne
top with pico de gallo and more cheese to taste
heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through
authentic texas chicken fried steak seasoning mix
mix all ingredients together well & store in airtight jar or other container, shake well before using, to use , simply, sprinkle over both sides of steak before proceeding with desired recipe
authentic thai red curry with chicken
cut onion , bell pepper , and eggplant into bite size pieces and set aside
shred carrots with a vegetable peeler and set aside
cut tomatoes in half and set aside
cut chicken into bite size pieces and set aside
pour the oil into a five-quart pot and put over medium heat
when the oil is hot , but not smoking , add the thai red curry paste and stir , sauting for about 2 minutes
add the coconut milk and chicken stock , then throw the chicken bullion cube in the pot and stir
after the liquid begins to boil , add the vegetables , carrots , and tomatoes
add sugar , lemon juice , sweet basil leaves , and crushed basil , then bring to a boil again
add the chicken and bring to a boil
turn the heat down and simmer for about five more minutes
serve with hot jasmine rice
authentic thai watermelon smoothie
combine watermelon , ice , and lime juice , blending until smooth, to sweeten , add condensed milk to taste , while blending, pour and serve !
authentic tiramisu
arrange savoiardi "forno bonomi" in rectangular serving dish , lightly soak with coffee and the marsala wine
while gradually adding sugar , beat egg yolks until very stiff and egg yolks appear pale in color , add mascarpone cheese and fold gently
in a separate bowl , beat egg whites with a wire wisk or electric beater until very stiff and gently fold egg whites into the mascarpone mixture
cover savorardi with this cream mixture , use all the ingredients to obtein more layers
sprinkle the top with bitter cocoa powder
refrigerate at least one hour before serving
authentic tlalpeo soup
simmer chicken , broth , epazote and chipotle chile in a pan over medium heat until just cooked - 12-15 minutes
remove chicken and set aside
heat olive oil in a large saucepan over a medium heat
add onion and carrots and saut for approx 5 minutes , until tender
add garlic and saut for a further minute
in same saucepan , add broth mixture and chickpeas , then cook for 20 minutes on medium heat with lid on
de-bone chicken shred the meat and add to the soup
add juice of 1 lime and adobo , and add salt and black pepper , to taste
authentic tomatillo salsa
peel the tomatillo's husk and rinse in water
grill or roast the tomatillos and the peppers until the skins appear burned
do not peel the skins
in a blender or food processor , combine the garlic , tomatillos and peppers and process until semi-smooth
add the cilantro and salt and process for an additional 8 seconds
authentic trinidad pepperpot
n a very large heavy-bottomed pan , add all the spices , the sugar , vinegar , worcester sauce and oil
heat gently and mix thoroughly until you get a thick brown paste
add the meat and coat in the paste , leave to simmer for a few minutes with the lid on the pan
be careful because the sugar can burn easily and you don't want the meat to go too hard
add rum to sizzle up and look professional !
chop all the vegetables into long thin slices
bung in to the pan , and add enough water to cover everything
keeping the lid on the pan , let it simmer for as long as possible it can keep going for several hours , but watch it to stop it drying out
it should be a sort of gravy consistency
finally , add the chilli sauce and the coriander in the last ten minutes of cooking
serve on top of a bed of red rice
authentic upstate spiedies
dice chicken breasts into 1" cubes
blend the olive oil , lemon juice , vinegar or wine , garlic , parsley , basil , oregano , garlic salt , crushed mint leaf , salt and pepper in a bowl
add chicken to the marinade , stirring
i like to bag it in zip lock bags
this needs to marinate at least 24 hrs in the refrigerator
the acid content of the marinade tenderizes the chicken by "cooking" it to a degree
skewer the meat on kabob sticks
grill until firm
serve on sliced italian bread , and god bless you if you can get romas from upstate ny or raliegh nc
authentic valencian paella
first , heat the oil and when it is hot enough , add the seafood and chicken and fry until lightly browned
then add the white and green beans and cook them together with the meat
while they are cooking , make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty , quickly adding the paprika , stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge
cook all the ingredients for about 20 minutes over a high fire and tasting for salt
after 20 minutes add the rice , distributing it evenly , making sure the rice is covered with liquid
the heat should be fairly high , not interrupting the boil
it takes about 20 minutes for the paella rice to cook
do not stir the rice once you have added it to the paella pans , just change its position so that the heat gets to all parts equally
all the broth should be absorbed when finished
take the paella off the heat and let stand for about 10 minutes covering the top with newspaper
if the rice has been cooked correctly , the rice grains should be loose , not clumped together or having a mushy texture
for a fantastic table presentation , small wedges of lemon can decorate the border and branches of romero in the middle
now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans !
authentic viennese goulash  wiener fiakergulasch
heat oil or lard in a heavy pot
add onions and garlic and under constant stirring saute until very dark
add salt
add meat in batches , brown on all sides before adding next batch
do not let the meat steam , raise the heat and add oil if necessary
saute meat until browned on all sides , add paprika , stir until fragrant but watch out so it doesn't burn
add broth , caraway seeds , majoram and tomato paste and simmer until meat is tender
depending on the cut , this can take up to 2 hours
if it gets too dry , add some broth
when the meat is tender , make a slurry with the flour and a few ts of water and add little by little , checking on the thickness of the sauce
simmer until the floury taste is gone and the sauce has the perfect consistency
enjoy with spaetzle , dumplings or noodles
authentic watergate salad
stir pudding mix , pineapple with juice , marshmallows and nuts in a large bowl until well blended
gently stir in whipped topping
refrigerate one hour or until ready to serve
authentic wisconsin bratwurst
bring the beer , onions and brown sugar to a boil
place the brats in the liquid and turn down to lowest heat , so they just simmer
now get your grill fired up and when it's ready take your brats out of the beer and grill them
since they are pretty well done , they need very little time on the grill
turn the heat up to high under the beer
dump in all or part of your drained sauerkraut
let it cook on high until the brats come in from the grill
condiments: mustard , catsup , sweet pickle relish , raw onions as well as the sauerkraut onion mixture from the pot your brats where inches in milwaukee we could buy a brat bun which is firmer more like french bread
but hot dog or hoagie buns will work too
:-)
when they cook them on the parking lots , they put the grilled brats right back into the beer and hold them there until people buy them
they have large pans sitting at the back of the grills
since it's a promotion , they sell for $1
00
yummmm !
autumn  fall  glory soup
preheat the oven to 180c / 350f
cut the top off the pumpkin with a large sharp knife and scoop out and discard the seeds
using a small sharp knife and a tablespoon , cut and scrape out as much of the flesh from the shell as possible , then chop the flesh into rough chunks
bake the pumpkin with its lid on for 45 minutes to 1 hour until inside begins to soften
meanwhile , make the filling
gently fry onion , garlic and pumpkin flesh in olive oil for about 10 minutes , stirring occasionally
add the sliced courgette and the mushrooms and cook for a further 3 minutes , then stir in the tomatoes , pasta shells and stock
season well , bring to the boil , then cover the pasta and simmer gently for about 10 minutes
stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin
autumn apple brew
mix all ingredients in large saucepan, simmer 30 minutes or until hot, remove whole spices before serving, serve warm or refrigerate to serve cold
autumn apple buckle
preheat the oven to 350
butter and flour a 10-inch springform pan
make the crumb topping:
in a food processor , pulse the flour with the brown sugar , cinnamon , lemon zest and salt
add the butter and process until the mixture resembles moist sand
add the walnuts and pulse 3 times
transfer the mixture to a bowl and press into large crumbs
make the batter:
in a medium bowl , whisk the flour with the baking powder , ginger and salt
in a large bowl , using a handheld electric mixer , beat the butter until creamy
add the sugar and beat until light and fluffy , about 3 minutes
beat in the honey
add the lemon zest , vanilla and eggs and beat until smooth
add the dry ingredients in 2 batches , alternating with the half-and-half and beat at low speed until smooth
fold in the apples
scrape the batter into the prepared pan and smooth the top
sprinkle with the crumb topping
bake the buckle in the center of the oven for 1 hour and 15 minutes , or until the topping is golden and a toothpick inserted in the center comes out clean
let cool for at least 1 hour before unhinging the springform and removing the ring
cut the buckle into wedges and serve with sweetened whipped cream
make ahead:
the buckle can be refrigerated for up to 2 days
bring to room temperature before serving