formido/recipes-20k huggingface dataset:
authentic french onion soup courtesy of julia child
place heavy bottom stock pot or dutch over over medium-low heat
add 1 tbs cooking oil , 2tbs butter to pot
add sliced onions and stir until they are evenly coated with the oil
cover and cook for about 20 minutes until they are very tender and translucent
to brown or caramelize the onions turn heat under pot to medium or medium high heat
add 1 / 2 tsp sugar and 1 tsp salt and continue to cook uncovered , stirring frequently until the onions have browned and reduced significantly
once caramelized , reduce heat to medium-low and add 3 tbs flour to the onions
brown the flour for about 2-3 minutes trying not to scorch it
stir in about 1 cup of warm stock , scraping the bottom of the pan to get up all of the cooked-on bits
add the rest of the stock , wine to the soup
simmer for 30 minutes
to make the "croutes" , heat oven to 325 degrees f
drizzle each side of the bread slices with a bit of olive oil and place on baking sheet
cook the croutes for 15 minutes in oven on each side
check the soup for seasoning and add salt and pepper if needed
transfer to a casserole dish
at this point you can add the 2-3 tbs cognac and grate the 1 / 2 raw onion into the soup
add a few ounces of the swiss cheese directly into the soup and stir
place the toasted bread in a single layer on top of the soup
sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning
drizzle with a little oil or melted butter
place in a 350 degree oven for about 30 minutes
turn on broiler and brown cheese well
let cool for a few minutes
bon apetit !
authentic fresh guacamole
cut avocados into halves, pit and peel the avocado halves, combine avocados and remaining ingredients in medium-large bowl, with a fork , mash avocados and mix in ingredients to desired consistency
authentic gazpacho   southern spain
cut tomatoes , onion , pepper , cucumber and garlic roughly, put in blender , add salt and vinegar, turn on medium high, blend for approximately 2 minutes, with lid firmly in place open center cap and add bread while continuing to blend, slowly add olive oil like a trickle, continue to blend for 30 or 45 seconds, serve and enjoy
authentic german black bread  schwarzbrot
combine the water , sourdough starter , and one half of the cracked rye
mixture will be soupy
cover and allow to set at about 70 f for 8 to 10 hours
after 8 to 10 hours , the mixture will have absorbed water and be similar in consistency to porridge
save 1 cup of this mixture for the next batch of bread , then add salt and the rest of the cracked rye
allow the dough to ferment at about 70 f for 4 more hours
at the end of this time , work and squeeze the dough with your hands to develop its cohesiveness
the dough is nothing like wheat bread dough
it is very moist and slippery and cannot be kneaded
when a handful is squeezed , it will squirt out between your fingers
after working the dough for several minutes , pack it into bread forms , preferably glass
there's not much rising that goes on and too much air space in the bread would be detrimental to the texture
the moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones
pack the dough into the pan tightly and smooth the top with a spatula
lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil
the aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread
bake at 225 f for 3 hours
turn the oven off but allow the bread to remain inside for a couple more hours
carefully remove the bread from the pans and place on a rack to cool and dry
ideally , you should wait a day or two until the bread becomes firmer before attempting to slice it
authentic german onion pie  schwabischer zwiebelkuchen
put flour into a bowl , add sugar , make a dent in the middle where you put the yeast
add the sugar and a little of the milk and mix well
let the dough rest for 15 minutes
add the rest of the milk and mix well again
let rest for another 30 minute
roll dough and put on a baking plate
make a raised edge of the dough
for the topping: fry the ham in butter
add the sliced onions and fry until they are soft and glassy
mix eggs with pepper , salt , sour cream and cummin / nutmeg
add to the onions
put everything ontop of the dough
bake for 30 min at 190c
authentic german potato salad
place the potatoes in a pot , with enough water to cover
bring to a boil , and cook for about 10 minutes , or until easily pierced with a fork
drain , set aside to cool
place the bacon in a large deep skillet over medium-high heat
cook until browned and crisp
remove and set aside
add onion to the bacon grease , and cook over medium heat until browned
add the vinegar , water , sugar , salt and pepper to the pan
bring to a boil , then add potatoes and parsley
crumble half the bacon into the mix
heat through , transfer to a serving dish
crumble the remaining bacon over the top and serve warm
authentic german summer potato salad  leichter kartoffelsalat
drop the potatoes into enough boiling water to cover
boil until they show just the slightest resistance when pieces with the point of a sharp knife
dont overcook
drain in a coloander , then peel and cut into 1 / 4 inch slices
set aside in a bowl covered in foil
in a 2 - 3 quart saucepan , combine all the ingredients except lemon juice
bring to a boil stirring occasionally
reduce the heat to low and simmer for 5 minutes
remove from heat and stir in lemon juice
pour the sauce over the potato slices , turning to coat evenly
let cool to room temperature then taste for seasoning and serve
authentic greek moussaka
meat sauce:
melt butter in a 3 1 / 2 quart dutch oven , saut onion , ground chuck or lamb and garlic , stirring until brown , 10 minutes
add herbs , spices and tomato sauce and stirring until it starts to boiling
reduce heat and simmer , uncover , 1 / 2 hour
halve unpaired eggplants lengthwise
slice 1 / 2-inch thick
place in bottom of broiler and sprinkle lightly with salt
brush lightly with melted butter
broil 4-inches from heat , 4 minutes per side , or until golden
preheat oven to 350 degrees
make cream sauce
in medium saucepan , melt butter
remove from heat and stir in flour , salt and pepper
add milk gradually
bring to boiling , stirring until thickened
remove from heat
in small bowl beat eggs with wire whisk
beat in some hot cream sauce mixture
return mixture to saucepan and mix well
set aside
to assemble casserole , in bottom of shallow , 2 quart baking dish
layer half of eggplants , overlapping slightly
sprinkle with 2 tbsp of each of grated parmesan and cheddar cheese
stir bread crumbs into meat sauce
spoon evenly over eggplant in casserole , then sprinkle with 2 tbsp of each of parmesan and cheddar cheese
layer rest of eggplant spices , overlapping , as before
pour cream sauce over all
sprinkle top of remaining cheese
back 35 to 40 minutes or until golden brown and top is set
if desired , brown top of little more under broiler , 1 minute
cool slightly to serve
cut in squares
authentic gumbo
in a large heavy dutch oven , combine the oil & flour over medium heat stirring constantly for about 25-30 minutes , to make a dark brown roux
this step didn't take me that long but for gumbo it should ideally be a dark reddish brown , be very careful not to burn
add the onion , bellpepper & celery and cook , stirring often , for 6 to 8 minutes , or until veggies are soft
add the water / chicken stock & blend into the roux mixture
add the bay leaves & thyme
season the chicken with salt and cayenne
add the chicken to the roux-water mixture & simmer for 1 hour
add the andouille sausage & cook for 1 hour more , or until chicken is tender
skim off any oil that has risen to the surface
remove the bay leaves
check seasonings
add more salt & cayenne if necessary
add the green onion & parsley
serve immediately in soup bowls over steamed rice
file powder can be passed around the table so that guests can add it to the gumbo according to individual tastes
authentic hawaiian huli huli chicken
brine chicken: combine water and soy sauce in large bowl
heat oil in large saucepan over medium high heat until shimmering
add garlic and ginger and cook until fragrant , about 30 seconds
stir in soy sauce mixture
add chicken and refrigerate , covered , for at least one hour or up to eight hours , not longer cuz it will get salty
glaze: combine pineapple juice , sugar , soy sauce , ketchup , vinegar , garlic , ginger , and chili garlic sauce in empty saucepan and bring boil
reduce heat to medium and simmer until thick and syrupy , 20 to 25 minutes
remove chicken from brine and pat dry with paper towels
arrange chicken skin side up on grill
grill until well browned not burned , now flip with skin side down , and brown skin until done
transfer chicken to platter , brush with half of glaze , and let rest 5 minutes
authentic homemade flour tortillas
in a mixing bowl , whisk together flour , salt , and baking powder
mix in the lard / margarine with your fingers until the flour resembles cornmeal
add the water and mix until the dough comes together
place on a lightly floured surface and knead a few minutes until smooth and elastic
divide the dough into 24 equal pieces and roll each piece into a ball
preheat a large skillet over medium-high heat
use a well-floured rolling pin to roll a dough ball into a very thin , round tortilla
place into the hot skillet , and cook until bubbly and golden
flip and continue cooking until golden on the other side
place the cooked tortilla in a tortilla warmer
continue rolling and cooking the remaining dough
store in ziplock bag and re-warm in microwave or oven
if using microwave , wrap tortillas in moist paper towel to steam them back to life
authentic hong kong roast chicken
rub salt , oyster sauce , and soy onto the skin of the chicken, rub salt , 5 spice powder and pepper to the stomach cavity of the chicken, leave overnight in the refrigerator, leave at room temperature for 1 hour, bake or broil 15 minutes then turn over, cook the other side for another 15 minutes, dig in ! good with hot rice
authentic hummus
drain and rinse garbanzos
do not use can juices for the liquid in this recipe
they 'muddy' the flavour of the end result
put garlic , tahini and salt in a blender or food processor and buzz until ingredients are well mixed
add garbanzo beans and blend after each addition
you can reserve a few whole beans for garnish
add lemon juice and blend
add as much water as you need for the consistency you like
i usually use it all , unless the lemon is ultra juicy
spread hummus on a flat plate
create a bowl shape by elevating the edges with hummus
drizzle olive oil over the hummus , sprinkle with paprika and garnish with reserved whole beans and chopped parsley
serve with flat arabic bread
it's nice to toast the bread lightly in the oven
authentic hungarian goulash
saute the onions in a dutch oven with 2 t olive oil over medium-low heat until they are golden and carmelized , about 45 minutes
put the onions in a bowl and add 1 / 2 cup of water to the pot , scrape up all the brown bits and then pour it into the bowl of onions
in a plastic bag shake the flour , thyme , marjoram and beef until coated
brown beef in the dutch oven with 1 t olive oil and save the extra flour mixture
add the onions , 2 cups of water , wine , bay leaf and paprika
cover , simmer and stir occasionally for 3 hours or until tender
put 2 cups of sauce in a saucepan , pour a little warm water into the reserved flour mixture until it is the consistency of cream , add it to the saucepan and cook , stirring , until thickened
pour contents of saucepan into dutch oven and cook another 5 minutes
season with salt and pepper and serve over noodles
if using sour cream add it just before serving
authentic hungarian pastries
prepare the fruit filling by putting the apricots in a saucepan
add water just to cover
cook until soft , being very careful not to let it burn
you may have to add more water to prevent this
when fruit is soft , add the sugar and cook until thick
when thickened , remove from heat and puree in a food processor
let cool slightly , then put into a freezer bag
when you are ready to use the filling just snip off the corner of the bag
prepare pastry: mix the dough ingredients together with a pastry blender
roll out onto parchment paper or a lightly floured board to about 1 / 4" thick rectangle
using a sharp knife , cut the dough into 3" x 3" squares
with a sharp knife , cut the dough diagonally from each corner to within 1 / 2-inch of center of each square
put about 1 teaspoons of the filling in the center of each square
fold every other corner of the square to the center to form a pinwheel shape , overlapping the dough at the center and pushing down gently to seal in center
transfer cookies to a lightly greased cookie sheet
bake at 350 for 20 minutes on a lightly greased cookie sheet
do not let get brown or burn
dust with powdered sugar when cooled
authentic indian chicken curry
in a large pot , heat oil and cinnamon sticks , cumin seeds , cloves for 1 minute , before they began to get dark add onions
sautee' onions for 1 minute on medium high heat , add chicken tender cubes
cook that stirring occasionally for 3-5 minutes
add rest of the ingredients
stir and simmer on medium-low for 15 minutes
then serve over rice
authentic indian taco fry bread
yeast mixture: mix the first 3 ingredients and let rest for 10 minutes
batter mixture: in a separate mixing bowl , combine the remaining ingredients except for the 12 cups of flour
mix well
add yeast mixture to batter
add 12 cups of flour
mix well
dough does not have to be kneaded , but should be well-mixed and should rest for awhile
i've found that if you let it double in size , it's even softer and easier to work with
form into small "pats , " depending on the size you're looking for
roll or stretch until thin
fry until golden brown and cooked through
top with your favorite toppings
we top with hamburger , refried beans , shredded lettuce , tomato , salsa , and sour cream
they're also wonderful with honey butter
if you don't eat them all the first day , you can keep the dough in the fridge and fry it up in the next day or two
enjoy !
authentic irish soda bread  bread machine
process all ingredients in your bread machine set on the dough cycle
remove from bread machine , punch down , cover and let rest for 15 minutes
prepare a baking sheet
punch the dough down , and shape it into an 8-inch circle , slightly flattened
cover with wax paper , and let rise in a warm place for 1 hour
preheat oven to 375f slash the top of the dough with a large x
bake for 15 minutes , then reduce the temperature to 350 and continue to bake for 15 more minutes
don't forget leftovers , if any , are great for sandwiches
authentic irish soda bread yeast free
grease and flour a 8" cake tin
preheat oven to 190c / 375f or 180c / 350f if using a fan assisted oven
sieve self-rising flour with bicarbonate of soda , baking powder and salt into a large bowl
add the wheat flour to the bowl
in a jug mix the yogurt , honey and olive oil then pour onto the flour mixtures in the bowl
stir with a wooden spoon until well mixed and a soft sticky dough is formed
flour a surface for kneading and knead lightly
form into a round shape , this does not have to fit the tin as it will spread when cooking
transfer to the floured cake tin and with a knife cut a cross across the top and place in the oven for 45 minutes
eat when cool with just real butter or your favourite topping and a cup of sweet tea
it is lovely toasted too !
authentic italian american marinara sauce  red gravy
rough chop onion and garlic
heat up a large pan on medium heat
pour in all of olive oil
dump in onion and saut until soft
add garlic , bay leaf , oregano , salt and pepper
stir all together into a mess and continue to cook , if it seems to hot , turn down the heat , you don't want to burn anything
once everything is well mixed and cooked , turn up the heat for about 1 minute
i tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot
add balsamic , stir quickly while hot steam rises
the vapors should make you eyes water , and nose run , so be careful to remain hygienic
when vapors stop remove from heat
open all the cans of crushed tomato
stir in one can at a time with wooden spoon or rubber spatula
once all cans are in , stir well again so you don't see any oil on the top of sauce
return to heat
cook on low heat uncovered , stirring whenever you walk into the kitchen for some other reason
you don't need to stir it every hour , but do it whenever you get around to it
although you do need to stir it from time to time
cook for at least five hours
if you want to do this while you go to work , you can transfer everything to a crock pot , but you must start in a big metal pot
your choice
serve over your favorite pasta , or use to cook my meatball recipe , which is highly recommended
doing my meatballs is particularly easy if you have transferred gravy to a crock pot , but if you do you may need to remove some sauce to fit the balls in the sauce
freeze left over sauce , just pour cooled sauce in zip-lock bags and throw in freezer
authentic italian american meatballs
combine all ingredients until completely combined
if the mix is dry add cold water
it should be moist , but not wet
have a large quantity of homemade marinara sauce very hot on the stove
turn the sauce to very low heat
form mixture into meatballs , and add raw meatballs to sauce (add them gently , as the pan will be crowded
cover and walk away for three hours
return , gently stir , cover , walk away for three more hours
stir , and degrease the top
cover , leave cooking for two more hours
enjoy--you will love these
authentic italian crock pot lasagna
spray crock pot with non-stick cooking spray
heat olive oil and saute onion and garlic in dutch oven
add ground beef and cook until lightly browned
add salt and pepper and mix well
remove meat from pan and set aside
add tomato paste and cook approximately 5 minutes , until browned
add crushed tomatoes , basil , wine , sugar and hot pepper
stir in the browned ground beef and mix well
cover and let simmer 30 minutes while you prepare the cheese mixture
place ricotta cheese in large mixing bowl
make a well in the center and add 1 / 2 cup romano cheese , mozzarella cubes , salt , pepper , and parsley
in a small bowl , beat egg lightly
pour into center well with cheeses
mix until thoroughly combined
when tomato sauce has cooked for 30 minutes , spoon a layer of tomato sauce into a 6-qt
oval crock pot
cover with a layer of lasagna noodles , overlapping and breaking pasta to fit all around the bottom , if necessary
add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife
cover with a layer of sauce
then add another layer of lasagna noodles , ricotta mixture , sauce
end with a final layer of lasagna noodles and the remaining sauce
cover and cook on low for 4 hours
in the last 60 minutes , sprinkle top with remaining romano cheese and slices of mozzarella
authentic italian marinara sauce
in large pan over medium heat saute chopped garlic and onion in olive oil until translucent
add cans of tomato
sprinkle on black pepper
add bay leaves
let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally
add basil and parsley and stir well
allow sauce to simmer at least another two hours stirring occassionally
after two hours taste sauce , if acidic or if you want more sweetness add 1 / 2 tsp baking powder to cut acidity
only do this if necessary
pull out both bay leaves before serving / storing
sauce can be served over pasta now or stored in freezer or refridgerator
if adding in meat add at the begining when adding tomatos
authentic italian meatballs
mix all ingredients in a large bowl by hand, use your bare hands for best results, roll meatballs to about the size of a golf ball, drop raw meatballs into large pot of sauce, simmer for about 3 hours
authentic italian meatballs polpette
mix all ingredients together, form about the size of golf balls, make or pour tomato sauce into a deep pot drop meat balls in sauce, simmer for at least 2 hours
authentic italian meatloaf
heat 1 tablespoon olive oil in skillet- add red bell pepper , onion , and garlic, saute until soft, remove from skillet and cool, add all your ingredients in a bowl and mix, do not over mix, place mixture in meatloaf pan and cover with the marinara sauce, bake at 350 degrees for 50-60 minutes, let stand 10 minutes before serving
authentic italian spaghetti sauce
to cook sauce , heat olive oil over medium heat in a large iron skillet or heavy saucepan
add garlic and cook until tender
add fresh tomatoes and cook until heated through
stir in basil , crushed red pepper , black pepper and salt
serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese
authentic italian tomato sauce
in a large pot , saut onion and garlic in olive oil, empty plum tomatoes into large bowl and squash with your hands, add all ingredients to pot and simmer for 3 hours
authentic jamaican brown stew chicken
squeeze lime over chicken and rub well
drain off excess lime juice
combine tomato , scallion , onion , garlic , pepper , thyme , pimento and soy sauce in a large bowl with the chicken pieces
cover and marinate at least one hour
heat oil in a dutch pot or large saucepan
shake off the seasonings as you remove each piece of chicken from the marinade
reserve the marinade for sauce
lightly brown the chicken a few pieces at a time in very hot oil
place browned chicken pieces on a plate to rest while you brown the remaining pieces
drain off excess oil and return the chicken to the pan
pour the marinade over the chicken and add the carrots
stir and cook over medium heat for 10 minutes
mix flour and coconut milk and add to stew , stirring constantly
turn heat down to minimum and cook another 20 minutes or until tender
authentic jamaican jerk sauce
put content in a food processor or blender and liquify
pour sauce in a jar and keep refrigerated
the sauce will keep forever if kept refrigerated
to increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time
marinate meat at least 2 hours
authentic jamaican rice and peas
boil the beans , garlic and salt until the beans are tender
save three cups of the liquid
place the beans and the three cups liquid to the pot along with the reaming ingredients
when it comes to a boil , add in the rice
let it boil for 20 minutes and simmer when all the water has dissolved
stir it with wooden spoon
authentic japanese gyoza
shred cabbage and cut nira fine, combine cabbage , nira , pork , ground fresh ginger root , garlic and seasonings, mix well by hand, put 1 tablespoons of mixture on a gyoza wrapper, wet the edge of wrapper with water using your finger, pinch edges firmly and crip togther to seal, grease skillet with vegetable oil , arrange gyoza in a single layer in the pan, cook well over low heat, when bottom of goyza become slightly brown , add 1 / 4 cup of water, cover , cook for a couple minutes, serve with your favorite gyoza sauce
authentic japanese tamago yaki
beat the eggs in a bowl
add sugar , dashi , soy sauce to the bowl and mix well
heat oil in an omelet pan
for an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath
take off the heat just before top is firm
a more advanced and authentic cooking requires a rectangular omelet pan and folding / rolling the egg
i buy the dashi as i would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form
it really helps the flavor round out
authentic jewish yiddish chicken soup
cut up chicken , rinse and remove skin
place chicken and all other ingredients into soup pot
bring to boil then lower heat and simmer , partially covered , fo at least 3 hours
serve with chicken then place pieces back into the bowls) , cooked fine egg noodles and / or matzoh balls