formido/recipes-20k huggingface dataset:
authentic karahi curry  with base sauce
cook chicken , or other meat
you can grill , fry or oven cook meat in any way you like
i often fry in oil adding a little turmeric and garlic
once cooked set the pre-cooked meat aside
base sauce
chop onions , ginger and garlic roughly and fry in oil until cooked , add hot water , just enought to cover onions and garlic , you may not need all 500ml
then simmer for 20 minutes
after 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender , then set aside
spice mix
while the base sauce is cooling this is a good time to prepare you spice mix , just put all the spices in one bowl and mix together
the curry
heat oil to medium heat , and fry garlic and ginger for about 2 3 minutes , towards the end of the 3 minutes turn the heat down to very low
once the oil , garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time , you want to make a paste when the oil blends with the spices , so you may not need all the spice mix or you may need to add more oil
once you have a runny oily paste turn the heat up very slightly , be very careful because if the spices burn the whole dish will be ruined
the trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours , this should take only a few minutes
then add the tomatoes , curry base , orange , salt , bay leaf , cinnamon , chicken stock cube and pre cooked chicken stirring the dish well
let simmer for at least 20 mins but can be left for hours
5 mins before you are ready to serve add the coriander and ghee then dish up , i would recommend to serve with chapattis or basmati rice
authentic louisiana red beans and rice
rinse beans , and then soak in a large pot of water overnight
in a skillet , heat oil over medium heat
cook onion , bell pepper , garlic , and celery in olive oil for 3 to 4 minutes
rinse beans , and transfer to a large pot with 6 cups water
stir cooked vegetables into beans
season with bay leaves , cayenne pepper , thyme , sage , parsley , and cajun seasoning
bring to a boil , and then reduce heat to medium-low
simmer for 2 1 / 2 hours
stir sausage into beans , and continue to simmer for 30 minutes
meanwhile , prepare the rice
in a saucepan , briong water and rice to a boil
reduce heat , cover , and simmer for 20 minutes
serve beans over steamed white rice
authentic lumpia
mix all well in a large bowl
if you can find lumpia wrappers from an oriental store , these work best
allow mix to sit for a while
put a small amount of mixture into middle of wrapper and roll up and fold in the edges
wet down with a little water
fry until golden brown
serve with sweet and sour or some crushed garlic with vinegar
authentic madras curry
cut meat into cubes and fry in oil to seal
remove with slotted spoon and leave to one side to drain
fry the onion in the same oil until golden then add spices 1 , cooking for a further 5 minutes
add the tinned tomatoes and puree and mix well
cook for 10 minutes or so
add the meat and put the the lot into a casserole dish in a pre-heated oven at 200c and cook for 45 - 60 minutes
stir half-way through cooking time
add the lemon or lime juice and spices 2 and simmer for another 10 minutes
add a little water at any stage if it gets too dry
add a knob of ghee just before serving
authentic margarita mix
place ingredients in blender and blend well
for an authentic magarita , mix three parts mix , 1 part tequila and 1 / 2 part cointreau or triple sec and serve in a glass with salted rim
(to salt the rim , wipe rim of glass with lime skin and dip upside down in a plate of salt
to make bartenders simple syrup , used in bars since it won't cloud or settle in your drink , take 1 cup water , 2 cups sugar and simmer or nuke until the sugar is dissolved , cool to room temperature keep on hand
authentic meat loaf
preheat oven to 350 degrees
spray piece of aluminum foil with nonstick cooking spray
place foil on broiler pan
set aside
mix 1 / 2 cup tomato sauce , 3 tablespoons salsa , pepper and egg whites in medium bowl
stir in garlic , onions , mushrooms , and oatmeal
mix ground beef into ground turkey in large bowl
stir in liquid ingredients to meat mixture , mix well
remove mixture from bowl , shape into 4x8-inch rectangular loaf and place into the foil covered pan
mix 1 / 4 cup tomato sauce and 1 tablespoon salsa
drizzle on top of meat loaf
bake 55 minutes or until juices run clear
remove from oven and let stand 5 minutes before slicing
authentic mexican   arroz roja
saute garlic , onions and red chile in oil over medium heat for about 1 minute, add in the rice and stir frequently until rice begins to brown, add in the chicken stock and chile sauce and bring to a boil, reduce heat and bring rice to slow simmer, cook for 18-20 minutes without removing the lid
authentic mexican appetizer salsa
1) food process everything
2) check for hotness
3) done and enjoy !
authentic mexican enchiladas verdes
prepare sauce: heat water in large pot to boiling
add tomatillos , 2 onion halves , 6 garlic cloves , and 7 serrano chiles
simmer uncovered 30 minutes
let cool slightly , then drain , reserving about 1 cup cooking liquid
place solids in blender or food processor
add remaining onion half , 4 garlic cloves , 3 chiles , the cilantro , and about 1 / 2 cup cooking liquid
process until smooth
heat oil in medium saucepan
add onion slices and saute until lightly browned
stir in sauce and season with salt
simmer uncovered until slightly thickened , about 30- 45 minutes
if sauce thickens too much , thin it with remaining cooking liquid
meanwhile , when the sauce ingredients are simmering , prepare stuffing
heat 2 qt water in large pot to boiling
add chicken , onion , garlic , and salt to taste
simmer just until chicken is cooked through , about 30 minutes
let cool , then remove chicken from liquid
remove and discard skin and bones
shred meat
prepare tortillas: when the sauce is nearly ready and the stuffing is ready , heat small amount of oil in skillet over medium heat
cook tortillas one at a time , turning once , just until flexible but not crisp , about 20 seconds each
drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel
this will drain them and keep them soft and warm
heat oven to 3500f
coat two 13x9 baking pans with vegetable oil
dip each tortilla in sauce
fill tortillas with shredded chicken and roll up
arrange a dozen filled tortillas in each pan
top with green sauce
spoon creme fraiche over sauce
sprinkle chopped onion and cilantro over the top
sprinkle cheese over all
bake for 25 minutes
broil briefly if the top needs some browning
serve hot with refried beans
to freeze: prepare recipe through step 26
place rolled enchiladas on a baking sheet and freeze until firm
transfer to a freezer bag
seal , label and freeze
place sauce in a second freezer bag and place both bags in a larger bag
seal and freeze
to serve: thaw in fridge overnight
complete assembly and bake as directed in recipe
authentic mexican flan
put all of your ingredients in a blender , blend on low until you can see that everything is well incorporated
then add your milk mixture to the cooled sugar
place flan carefully in to a water bath , the water should be cool and so should your oven
bake at 400' for 45 min to an hour or until you can insert a knife and it comes out clean , time will vary depending on your oven
let the flan sit in the fridge for a good 4 hours or even better overnight
serve with whipped cream and delish !
authentic mexican guacamole
peel avocados and mash in bowl, add remaining ingredients to bowl, mix well, refrigerate for at least an hour before eating, enjoy !
authentic mexican margaritas
place tequila , controy , limejuice and cranberry juice in blender, fill until almost full with crushed ice, shake well or blend until very slushy, wet rim of martini or margarita glass with water and swirl in small dish of salt, pour margarita into the glass, ole and feliz navidad !
authentic mexican marranitos  molasses gingerbread pigs
preheat oven to 350 degrees
in a large mixing bowl , stir together brown sugar , shortening , baking soda , cinnamon and vanilla until the mixture forms a firm paste
add , mixing after each addition until blended , the molasses , egg and milk
gradually add the flour , mixing to form a dough
roll dough out to about 1 / 4 inch thick
cut with a large pig-shaped cutter
place each marranito on a cookie sheet lined with parchment paper
in a cup or small bowl , beat egg
using a pastry brush , paint tops of marranitos lightly with beaten egg
bake for 15 to 17 minutes , or until browned
authentic mexican pork chile verde
pre-heat oven to 500 degrees
in a small bowl mix the salt , chili powder , oregano , granulated garlic , and cumin
coat the pork on all sides with the rub , massaging the spices into the meat
let the pork sit at room temperature for 20 to 30 before browning
in a food processor or blender , pure the tomatillos , canned chiles , garlic , onion , oregano , and beer
brown the roast on a roasting pan for 30 minutes in the oven
remove the pork from the oven and reduce temperature to 250 degrees
place the pork in a 13x9-inch heavy-duty disposable drip pan
pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so
seal the pan tightly with foil , and place the pan in the center of the oven
cook the pork until the internal temperature of the meat reaches 190f and the meat is so tender that it tears easily with a fork , 2 1 / 2 to 3 1 / 2 hours
when the pork is fully cooked , carefully remove the pan from the oven
unwrap the pork and transfer it to a cutting board
chop the pork into 1 / 2-inch chunks and shreds , discarding any large pieces of fat or tough pieces of meat
pour the pan liquid into a large saucepan and spoon off most of the surface fat
add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors
season with the cilantro , tabasco , as well as salt and pepper to taste
the chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight
warm the chile verde over a slow simmer before serving
serve the chile verde warm in bowls with steamed rice
pass the sour cream , limes wedges , and a bottle of tabasco
authentic mexican pozole
this recipe requires a simple prep
prepare the onion , peel the garlic , chop the onion , peel and chop the 2 garlic cloves , chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed
i boil my ancho chilies in a separate small pot for the garnish part
now you are ready to cook
place the meat in a large saucepan and just cover with lightly salted water
add 1 / 2 chopped onion , the 2 cloves peeled garlic , pepper , cumin , and oregano
bring to a boil over medium heat , skim off any foam that rises , reduce heat , cover and simmer for 45 minutes
remove meat and broth , reserving both
saute the remaining chopped onion and garlic in oil until translucent
add the remaining spices , stir for a minute
cut the reserved pork into 1 inch cubes and add to the pan
stir in the canned hominy , pork broth , green chilies and jalapenos
cook at a simmer , covered , for 45 to 60 minutes until the meat and hominy are tender
if necessary , cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth
degrease the stew , taste for salt , and serve in soup bowls
this is a delicious recipe and well worth the effort to make
garnishes that are always served with are:
lots of lime / lemon wedges
sliced radishes
chopped cilantro
shredded cabbage
fresh / packaged fried corn tortillas
when my ancho chilies are soft from boiling , then i put them in the blender with 1 1 / 2cups of water , 1 clove of garlic and about 2 tablespoons diced onion , and about 1 tablespoons of salt and pepper
i blend this thin , then strain it to get the liquid separated from its "pulp"
i throw the pulp into the soup for the flavor i like but you can discard if too spicy for you
the remaining liquid you put in a serving dish for guests to add in their own bowl , if desired
beware ! it's hot !
authentic mexican rice
rinse rice under cold water until water begins to run clear of starch
in saucepan or large skillet with lid heat oil over medium heat
add drained rice and fry until lightly browned , about 5 minutes , stirring occasionally to prevent burning
in the meantime , add next 5 ingredients to a blender and blend until smooth
when rice is done frying , drain excess oil
add tomato pure to rice and continue frying about 5 more minutes , stirring frequently to prevent burning
add water and stir to separate lumps of rice
taste broth to check for salt
it should almost taste too salty because the rice will soak up a lot of salt and still come out bland
drain can of vegetables and add to broth
stir
bring to a boil
cover and lower flame to low and cook for 20 minutes or until all broth is absorbed--do not lift lid for 20 minutes
enjoy !
authentic mexican salsa
take the stems off the peppers and throw away the stems
place the peppers and seeds in the bender
blend well
next toss in the stewed tomatoes with juice , 1 jalepeno , 1 / 2 yellow onion , 1 garlic clove , handful of cilantro , lemon juice , salt and pepper and blend til you have the consistancy desired
i dont like my salsa chunky , thats what pico de gallo is ! i also dont want it to runny so it runs off your chips , so i just "pulse" it a few times
if you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa
try the salsa with your chips and adjust the seasonings as needed
refridgerate for at least 1 hour before serving
authentic mexican style table salsa
in medium saucepan add onion , tomatillo and serrano and enough water to cover
bring to a boil and boil until tomatillo is soft and changes color to a more yellow color
while these are boiling , add a few tablespoons of oil to a small saute pan over medium heat
add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel
let cool completely
when vegetables are done boiling remove from water and let cool completely
add everything into a blender and process until smooth
sometimes i will just use my deep fat fryer to toast the chiles instead of using the saute pan
if you like your salsa more chunky , reserve half of the tomatoes and the onion , dice and stir in at the end
authentic mexican tamale pie
prepare chili:
in a large pot brown ground beef , sausage , onion and garlic , breaking meat into small pieces
drain of excess grease
add poblano pepper and cook for about 2 minutes
stir in tomatoes , tomato sauce , 1 cup beer and one can of black beans
add ground cumin , chili powders , chipoltes , adobe sauce , oregeano , and cocoa
bring to a boil , cover and turn down to a simmer and cook for 35 - 45 minutes , adding more beer or broth as needed
drain the remaining can of beans and lightly mash
to thicken , add the crushed black beans and adjust spices and liquid as needed
bring to a simmer again for 5 minutes
squeeze in juice of one lime before serving
tamale dough:
place corn husk in large bowl and fill with warm water
weight husks down with saucer and soak until soft , about 2 hours
char chilies directly over gas flame or under broiler until blackened on all sides
place in medium bowls , cover tightly with plastic
let stand 10 minutes
peel , seed and chop chilies , set aside
to make dough:
if using cornmeal , place in food processor and process until fine , 3 or 4 minutes
in food processor , blend cornmeal / masa harina , butter , sugar and 1 teaspoon salt until coarse meal forms
add broth and blend in
transfer masa mixture to large bowl
in food processor blend 2 1 / 2 cups corn , 1 cup cheese , baking powder , black pepper and 1 1 / 4 teaspoon salt until coarse puree forms
stir puree into masa mixture until blended
add the rest of the corn to masa mixture
assemble:
preheat oven to 425 degrees f
in using corn husk
remove from water , pat dry and line 9 x 11 shallow dish , overlapping to avoid leakage
spray corn husk or baking dish
spread half of cornmeal mixture on the husk or bottom of the dish
spread warm chili on top of the cornmeal
sprinkle green chilies on top of the chili
evenly spread the remaining cornmeal mixture on top
sprinkle remaining cheese on top
loosely cover with foil and bake for 20 minutes
remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly
remove from oven and cool for 10 minutes
serve with cilantro cream recipe #171578
authentic mexican tamales
to make tamales , cook meat by boiling in a large covered pot with enough water to cover completely
add salt to taste and slow boil till completely done
cool meat and save broth
when meat has cooled , shred and mix in the chili sauce
clean oujas in warm water
mix the masa , lard , salt and enough broth to make a smooth paste
beat till a small amount will float in a cup of cool water
spread masa on ouja , add a small amount of meat and roll up
fold up ends of ouja and place on a rack in a pan deep enough to steam
add 1 to 2 inches water , cover with a tight fitting lid and steam about 1 1 / 2 hours
you can use a combination of beef and pork , use chicken or even fried beans
one or two olives may be added to the center or try adding a few raisins
this recipe will make 4 to 5 dozen mexican tamales
authentic mexican white cheese sauce
on medium low heat , pour 2 tbsp milk in medium sauce pan, cut cheese into 1"x1" cubes, put in pan on with milk, drain jalapenos and pour into pan, stir about every four or five minutes, cheese will be very thick , add milk until you reach your desired consistancy, for leftovers , place in pan on stove top , add milk if consistancy is too thick
authentic mexico garden fresh salsa hot sauce
boil tomatoes & jalapeos in large pot of water until tomato skins wrinkle
remove tomatoes & jalapeos from water and carefully remove tomato skins
discard skins
remove stems from jalapeos and depending on desired level of heat desired , you may remove some or all of the seeds and pods inside the peppers
place tomatoes and jalapenos into vitamix or blender
add crushed garlic cloves , cilantro leaves , quartered onion , ground cumin to vitamix or blender
briefly pulse ingredients until desired consistency
do not liquefy , but blend smoother than typical pico de gallo
put large pot back on stove and add 3 tablespoons olive oil
heat oil over medium heat
carefully add salsa mix from vitamix or blender
cook salsa over medium heat for 10 minutes stirring frequently
add salt & pepper to taste
can be served warm with home made tortilla chips - refrigerate balance
authentic midwestern hot dog chili   hot dog sauce
add raw beef to cold water and stir until beef separates to a fine texture
add remaining ingredients
stir and simmer uncovered for at least 3 hours
at the beginning of the last hour , pan may be covered after desired consistency is reached
remove bay leaves before serving
authentic mole from veracruz mexico
place the water , chicken base or cubes and chicken in a stock pot
bring the water to a boil , turn the heat down to a medium simmer , cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily
while the chicken is cooking pour the oil into a large saute pan
heat the oil on medium heat
once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove
fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles
strain the ingredients and discard all of the oil except for 2 tablespoons place the strained ingredients possibly working in two batches in the blender
when the chicken is done , remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla
blend on high for 5 minutes
heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole
then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes
pour the other batch of mole in the saute pan and stir to combine
place the piloncillo and chocolate in the mole and stir until melted
taste to adjust for salt
add in the chicken pieces spooning the sauce over the chicken
cover and cook for an additional 10 minutes to marry the flavors
serve with fresh warm corn tortillas and white rice
enjoy !
authentic moroccan bread
add the sugar to 1 / 4 cup of lukewarm water
then add the yeast and stir to soften
let it sit in a warm place until the yeast is bubbly & doubles in volume , roughly 2 minutes
mix the flours & salt in the large mixing bowl
after yeast is ready add it to the flour along with the milk
add enough lukewarm water to the mixture to form a stiff dough
add a small amount at a time
if you have added too much the mixture will be extra sticky and it will be hard to get off your hands
the right consistency should allow the dough to pull easily off your fingers
place the dough onto a lightly floured board & knead hard with closed fists , pushing outward
during the final part of kneading , add 1 tsp of cumin or sesame seeds
it will take between 10-15 minutes to knead the dough thoroughly
you will know it is ready when it achieves a smooth , elastic consistency
take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board
sprinkle cornmeal onto two baking sheets & place to the side
then lightly grease a mixing bowl with oil
transfer the first ball of dough to the bowl
roll the dough along the sides while rotating bowl with your other hand , this will make the dough into a cone shape
place the dough , wide end down , onto the first baking sheet
flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center
repeat with the second ball
lightly sprinkle the remaining seeds on top of the bread
cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place
the dough will be ready when you can gently pole your finger into it & it will not spring back into place
preheat the oven to 400 degrees
using a fork , poke the bread 3 to 4 times & place in the center shelf of the oven
bake for 12 minutes , then lower the heat to 300 degrees & make 25-30 minutes more
to give the bread a nice brown color , turn the oven on broil
watch the bread carefully , once it is golden , turn it over to brown the other side
remove from the oven & let cool
authentic mrs  fields chocolate chip cookies
cream together butter , sugar and brown sugar, add eggs and vanilla and mix well, mix together flour , oat flour , salt , baking powder and baking soda, stir in chocolate chips , grated hershey bar and nuts, drop by 1 1 / 2" balls onto ungreased cookie sheet, bake at 375 for 6-10 minutes, cookies will be soft but will firm up a bit after cooling
authentic mulligatawny soup
heat the oil and add the ginger and garlic
saute for 2 minutes , then add the onion and saute until onion is transparent
add the gram flour , apple , curry powder , turmeric , tomatoes , bay leaf , pepper and chicken stock
bring to a boil , cover and reduce heat
simmer for 45 minutes , then process in a blender
add the rice if using and chicken
stir well and serve with lemon wedges
authentic nanaimo bars
bottom layer'
melt first three ingredients in the top of a double boiler
add egg when the butter and cocoa are warm and stir hard to cook and thicken and not let the egg scramble
about 1 minute is good
remove from heat
stir in crumbs , coconut and nuts
press firmly into an ungreased 8 x 8 pan
second layer:
cream butter , cream , custard powder and icing sugar together well
beat until light
spread over bottom layer
third layer:
melt chocolate and butter over low heat
cool
once cool enough to not melt the middle layer , but still liquid , pour over second layer , tilt pan so it is evenly covered and chill in refrigerator