formido/recipes-20k huggingface dataset:
austrian strawberry torte
preheat oven to 350 , grease flan pan , flour to keep from sticking - i use cooking spray to grease pan
beat sugar and eggs until fluffy , add butter , salt , baking powder , and vanilla - mix well
alternately add flour and milk
spread into a flan pan , bake for 35 - 40 minutes or until edges begin to pull away from the sides of the pan and centre is firm to the touch
carefully remove from pan , cool on cake rack , when cool place cake on your special serving platter , ice bottom lightly using just enough to seal the cake , give it a few minutes to dry before adding the fruit
arrange strawberries you may go with halving , slicing or whole berries when arranging your fruit - whatever works best for you
prepare glaze according to directions cooling slightly and pour over
austrian tafelspitz
heat 2 quart water with salt
add beef
bring to a boil
skim foam from surface until clear
partially cover pot
simmer 1-1 / 2 hours
cut leeks in 2-inch pieces , then cut in half lengthwise
add leeks , onion , carrots , celery , and potatoes to beef
cook until beef and vegetables are tender
cut beef into 1 / 2 inch slices
cut gherkins lengthwise in thin slices , leaving 1 end uncut
spread out slices like a fan - garnish beef with gherkins
serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top
garnish with parsley
austrian topfenpalatschinken   austrian sweet crpes
dough:
1: whisk together flour , milk , 4 whole eggs , the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough
2: let the dough sit for about 15 minutes
filling:
1: break 2 eggs into a bowl and add 120g of sugar , vanilla sugar and beat until fluffy
2: add curd or ricotta , lemon cest and again mix together well
preparation of crpes:
1: add 10g of butter to a skillet and let it melt , wait until it's sizzling hot
2: add about 6 tablespoons of the dough and disperse it all over the skillet's bottom
3: flip palatschinken over after it has "set"
4: butter a casserole dish and fill the crpes with the curd filling , roll them up and put them in the casserole
topping
5: whisk together the remaining last egg , confectioner's sugar and crme frache and pour over the crpes
bake for 15-20 minute by 200c
austrian walnut torte with coffee whipped cream
butter 3 nine inch round cake pan and line the bottom of each one with a round of buttered parchment paper
dust the pans with flour and shake out any excess
preheat oven to 350f
in a bowl with an electric mixer , beat the egg yolks with 3 / 4 cup of granulated sugar until the mixture is doubled in volume and forms a ribbon when the beaters are lifted
in a food processor or blender , pulse the walnuts with the remaining 2 tablespoons of sugar until ground fine
add the walnuts , the bread crumbs , the coffee and the rum to the yolks and fold gently
in another bowl , with clean beaters , beat the egg white just to stiff peaks
gently and gradually fold the whites into the yolk mixture
divide the batter among the three cake pans , spreading it evenly and giving each cake pan a good thump against the counter to make sure there are no air bubbles
bake the layers 20 to 25 minutes , or until the sides pull away from the pans and the tops spring back when pressed gently
cool in pans on racks for ten minutes
run a sharp knife round the sides of the layers and carefully invert the layers onto the racks
remove and discard parchment paper and allow layers to cool completely
make the coffee whipped cream:
in a large , chilled bowl , stir together 3 tablespoons of the cold heavy cream and the instant coffee until coffee is dissolved
add remaining cream and confectioner's sugar and beat until cream forms stiff peaks
this will provide enough whipped cream to fill the two layers and to garnish the top
you can place the cream for the top in a pastry bag and decorate the top with rosettes
garnish with the toasted walnut halves
austrian style potato salad  cook s illustrated
bring potatoes , broth , water , 1 teaspoon salt , sugar , and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat
reduce heat to medium-low , cover , and cook until potatoes offer no resistance when pierced with paring knife , 15 to 17 minutes
remove cover , increase heat to high , and cook 2 minutes
drain potatoes in colander set over large bowl , reserving cooking liquid
set drained potatoes aside
pour off and discard all but cup cooking liquid
whisk remaining tablespoon vinegar , mustard , and oil into cooking liquid
3
add cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms
add remaining potatoes , onion , cornichons , and chives , folding gently with rubber spatula to combine
season to taste with salt and black pepper
serve warm or at room temperature
authentic  russian ukrainian borscht
to a large pot , add the meat and enough water to fill up the pot to halfway
remove all froth that comes up from the meat
continue to boil on med-high until no more froth comes up
reduce heat to low and add consomme mix , whole onion , dill , beats , cabbage , and tomato sauce
fill with water , cover partially with lid , and let cook for 90min
after that hour and a half of cooking , make sure meat is soft - then add the carrots , and squeeze all the juice you can possible juice from the lemons into the soup
you can add the rice and / or potatoes at this point , if you like
cook , partially covered , for another 30-45 minutes , until making sure the potatoes and carrots are tender , and the rice is ready
the soup is great on day 1 , but tastes much better on days 2-3
enjoy the soup while it's very hot
authentic  and easy  pasta carbonara
put large pot on to boil for pasta and cook pasta as directed
cut the bacon into 2" pieces and add to saute pan on medium
grate cheese
break eggs into large bowl and beat until smooth
add grated cheese to eggs and mix until a paste
when pasta is "al dente" , remove and drain
immediately add pasta to egg / cheese mixture and use tongs to rapidly toss , coating the pasta
add the bacon with about 1 teaspoon of drippings and continue to toss pasta until a creamy sauce evenly coats the pasta
serve and garnish with a sprinkle of cheese , fresh ground salt and pepper
watch your friends and family scrap the bowl !
nice served with a salad and a crisp white wine !
authentic 1840 texas chili
render the fat to liquid
add the beef , and brown lightly , then add onions and garlic
cook over medium heat , until onions are translucent , then add spices , stirring gently until blended
continue over low heat for at least two hours , stirring every 30 minutes
add salt to taste , though it doesn't need much
if it gets too thick , you can add water , but remember that chili is reputed to be able to stand a spoon up straight !
its edible after two hours , but improves vastly with time , so don't be afraid to cook 6 or 8 or ten hours --
after you've tried the "original" recipe as above , you could add one or two jalapeno's , a single tomato and / or green pepper , just to fully appreciate how far this dish has evolved --
authentic anchor bar buffalo chicken wings
preheat oven to 425 degrees f
if necessary , cut whole wings into two pieces
in a bowl toss the wings with the oil , and salt
place into a large plastic shopping bag , and add the flour
shake to coat evenly
remove wings from the bag , shaking off excess flour , and spread out evenly on oiled foil-lined baking pan
do not crowd
bake for about 20 minutes , turn the wings over , and cook another 20 minutes , or until the wings are cooked through and browned
while the wings are baking , mix all the ingredients for the sauce in a pan , and over low heat bring to a simmer , stirring occasionally , and then turn off
after the wings are cooked , transfer to a large mixing bowl
pour the sauce over the hot wings and toss with a spoon or spatula to completely coat
these are always served with celery sticks and blue cheese dressing on the side
authentic arawak bar b q sauce
in a medium bowl , combine green onions , shallots , garlic , ginger , allspice , black pepper , chile peppers , cinnamon , nutmeg , salt , brown sugar , orange juice , vinegar , wine , soy sauce , oil , and molasses
mix well , cover , and allow to sit for 1 hour
stir again before using with fish or meat
this should make enough for about 2 different meals
discard any remaining sauce after marinading meat
authentic armenian cheese boureks with a twist
combine flour , baking powder and salt in large blowl , add water and oil
knead together until soft and springs back to the touch
form into 14 individual balls , pat into round circles
cover and let this sit while you mix the filling to rest --
filling: combine the eggs with the softened cream cheese with the blue cheese , the feta cheese and the ricotta cheese
you can add some parsley for flavor if you wish
to make the boureg , flatten out each circle into a 3-4 inch flat circle , place 1 tablespoon of the filling on 1 / 2 of the circle , fold the circle in half and seal the edges so that its a 1 / 2 circle , twist a bit to form a crescent shape -- keep the bouregs about 2 inches apart on a greased cookie sheet , let rest again for about 15 minutes while the oven is warming up
turn oven on at 350 degrees , brush the beaten egg whites on the bouregs to make them flaky as they bake -- place the tray in the oven for about 20 minutes or until golden brown
bouregs are delicious when served with a tray of fruit and a cup of tea -- enjoy !
authentic baked ziti
sauce
remove the sausage casings and crumble the sausage
add 2 teaspoons of olive oil to a pan , and brown the sausage
puree the tomatoes in a blender
add onions and garlic to now-browned sausage
cook for a few more minutes until transparent
add your tomato puree to the sausage
add thyme and basil to sauce
add some salt and pepper to taste
add a generous pinch of the pepper flakes
stir this up , heat to near-boil , then let it simmer covered on low for 15 minutes
building the dish
boil your ziti pasta to not quite al-dente
don't overboil , pasta will soften while baking
cut the mozarella , half of it into 1 / 2 inch cubes , the other half in as thin of slices as you can manage
remove the herb sprigs from the sauce and discard
add the can of tomato paste to your sauce to thicken it up and give it a lively red color and more intense flavor
add the pasta , your sauce , the cubed mozarella and half the parmesan in a baking dish
top with the sliced mozarella and the remainder of the parmesan
bake for about 30 minutes until golden
authentic balinese indonesian satay chicken
mix the marinade ingredients , add chicken and set aside to marinade for at least 20 minutes
to prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft
put the mixture into the food processor and add the peanuts , salt and sugar
process briefly so that the peanuts are still chunky
add hot water and process again to make a thick sauce
thread 4 chicken cubes onto each skewer
grill on the barbecue or griddle pan until golden brown on both sides and cooked inside
serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad
authentic bavarian potato salad
boil the potatoes , slice while still warm and add broth, mix vinegar with salt , pepper and sugar, sugar and salt should be dissolved before adding the oil, add marinade to the potatoes, add onions and finally the melted butter, garnish with chives or parsley, if you want to add cucumber , thinly slice them and salt, drain before adding to the salad
authentic bavarian semmel knoedel  bread dumplings
slice the rolls into 1 / 4-inch thickness
place slices into a large bowl and pour the warm milk over
let soak for 10 minutes
in a separate bowl , whisk the egg with the parsley and season to taste with salt , pepper , and nutmeg
pour parsley mixture into bread / milk mixture and knead together , then wet your hands and form the dough into four round dumplings
bring a pot of salted water to a boil
place dumplings carefully into the water and simmer for 15 minutes , until done
remove dumplings with a slotted spoon into a colander to drain
serve with stew or goulash or gravy
authentic belgian fries   french fries
you will need an open deep fryer , if you only have the kind with filters and lids , just don't close them , the steam has to be able to leave very fast else you loose crunchiness
peel your potatoes , and cut them lengthwise into discs of about 1 / 4 inch thick
then slice the discs lengthwise into fries of the same thickness
make sure your sink is clean , and wash your fries in cold water
drain the water , and wash them again in new clean water
repeat this a few times until no starch comes off the potatoes and the water stays clear
dry your fries well , so there is no more moisture on their sides
first cooking
put the thermostat for your oil to approximately 320f or 160c , not higher
put a small to medium amount of fries in the cooking basket
make sure all fries are under by shaking the basket
during cooking you can shake the basket a few times so you know they're not sticking together
important: to check if the first cooking is done lift your basket out and pinch a fry if you can pinch all the way through they are done , they should still look pale and white , stay with your cooking for this , timing is important
take out the fries , shake them and put them in a big bowl to cool off , once they are cooled to room temperature they are ok to start the second cooking
you can keep these at room temperature for hours until you are ready to serve the meal , in fact leaving them a bit will only make them better , just put a towel over the bowl , no need to put them in the fridge
second cooking
put the thermostat of your oil at approximately 370f-374f or 185c-190c , this is usually the highest setting , or just below that
put a _small_ amount of the precooked fries in your basket
fry them while shaking the basket in the oil a few times during cooking , you can even take the basket out a few times to throw them in the air
they are ready when they are a rich golden brown in color
i put them in a deep plate with a paper towel at the bottom , and use a paper towel to quickly rub the excess fat off them before i serve
add a bit of fine salt , and serve
best with a t bone steak or sirloin grinn but as you know , fries go with just about anything :)
a bit of added history : the french will be the first to say that "les frites" come from belgium
and it being true that belgians have made and perfected the stuff for years and years , the origin of deep frying potatoes in oil comes from a monastery in spain
smakelijk
edit:
recently i found out that bintje potatoes have become commonly available in the united states
these are without a doubt the best potatoes to use
authentic big easy red beans and rice
prepare your rice as directed while meal is simmering, olive oil in dutch oven or large skillet , medium-low heat, add minced garlic and cook 1-2 minutes, add chopped onion , bell pepper , and celery , saute for 6-8 minutes, add spices and broth , stirring well, add sausage and washed red kidney beans and fold in until well mixed, simmer for 15-20 minutes - cooking out most liquid, taste test - this is the time to add a little more cajun spice, remove bay leaves, spoon mixture over 3 / 4 - 1 cup cooked rice
authentic biscotti
heat oven to 350f grind the anise seed in a coffee grinder reserved for spices , or with a mortar and pestle
by hand or with a mixer lightly beat eggs , then mix in the oil , sugar and anise
stir in the flour , baking powder , salt and almonds and mix to combine
the dough will be smooth but slightly sticky to the touch
divide the dough into six pieces , lightly flour and roll each into a log 2" in diameter
place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked , about 25 minutes
remove from the oven , immediately slice 1 / 2" thick diagonally and place back on baking sheet
bake 10 minutes , flip and bake another 10 minutes or until lightly browned and crisp
if you wish them to be very hard for dunking in coffee turn the oven to 250f when the biscotti finish browning and let dry to your taste
authentic black bean chicken
cut the chicken into bite sized chunks
put them in a bowl and add salt and soy sauce
mix well and set aside
heat peanut oil in the wok over high heat
add the chicken and stir-fry until it changes color , then remove from the wok with a slotted spoon
drain off all but 3 tablespoons oil from the wok , then return it to medium heat
add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender
add the black beans and stir-fry until fragrant , splashing in the wine as you do so
add the chili flakes and stir-fry for a few moments
return the chicken to the wok
add the red bell pepper and toss both in the fragrant oil , splashing in the vinegar and adding salt to taste
when everything is sizzly , throw in the scallions and stir a few times until barely cooked
then , off the heat , stir in the sesame oil and serve
authentic black forest cake  schwarzwald kirsch kuchen
pit most of the cherries leaving about 10 for decoration on top of the cake
take the pitted cherries and soak them in a jar of the 1 / 2 cup kirsch overnight
preheat the oven to 350f line the bottom of three 9 inch round cake pans with parchment
sift the dry cake ingredients together
cream the shortening and sugar
add the eggs and vanilla and mix well
add the dry ingredients alternately with the buttermilk and mix well
pour evenly into the cake pans
bake for 20 minutes or until a tooth pick comes out clean
cool and remove the cakes
prick the tops of the cakes with a toothpick and pour the 1 / 2 cup of kirsch onto the cake
in a bowl beat the butter until light and creamy
add the icing sugar , salt and espresso and mix well
if the icing is too thick add kirsch or cherry juice
cut the cherries into halves
place the base layer on top of your cake tray , spread 1 / 2 of the filling over one top , cover with cherries and top with another layer of cake
spread the second half of the filling over that layer of cake , cover with cherries and top with the third layer of cake
cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist
the day you're going to serve this cake prepare the icing
whip the cream until it forms stiff peaks
gently fold in the dry milk and icing sugar
add the vanilla and pour in the kirsch until it's a good consistency
if you like more icing double this recipe
spread the icing over all of the cake
place the fresh , intact cherries on top for decoration and cover the top with the chocolate shavings
serve and enjoy !
authentic bolillos  mexican bread rolls for tortas
combine the water , salt , sugar , yeast and 2 cups of the flour to your kitchenaid mixing bowl
set mixer speed to 4 and mix well
add in the flour about a half a cup at a time , mix for a minute or so and add more flour until the dough comes together and doesnt stick to the bowl
the dough should form a ball on the dough hook
it may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary
knead for 8-10 minutes
the final dough should be firm and elastic and a little sticky to the touch
form the dough into a ball and place the dough in a greased bowl
cover the dough with a towel or cloth and leave in a warm place for about an hour
remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter
divide dough into 10 equal balls
for oval shaped rolls , roll the balls between your palms for about 5 seconds to make a cylindrical shape , tapering slightly at the ends
cover and let rise again for about 30 minutes
preheat oven to 375 degrees and brush each dough ball with egg whites
using a bread knife , make a cut down the length of the roll about 1 / 4 inch deep
bake for about 30 minutes , let cool and enjoy
they may also be wrapped well and frozen for later use
authentic bolognese sauce  sugo alla bolognese
place the chopped onions , carrots , celery , and garlic clove in a food processor
pulse the motor until the vegetables are finely chopped
heat the olive oil in a large , heavy saucepan set over medium heat
add the chopped vegetables and chopped bacon
stir in the salt , pepper , basil , oregano , and thyme
cook , stirring occasionally , until vegetables are softened , about 5 minutes
add the ground veal to the pot with the vegetables
cook over medium-high heat , breaking up the meat with a wooden spoon , until the meat is no longer pink , about 6 minutes
stir in the wine , tomato paste , crushed tomatoes , and the milk
add the pinch of ground nutmeg
reduce the heat to low and simmer gently , stirring occasionally , for 1 1 / 2 hours
serve over spaghetti , cooked al dente , and pass the grated parmesan cheese
mangia !
authentic buffalo wings
mix the flour , salt , pepper , and cayenne in a large bowl
run a whisk through the mixture to make it light and fluffy
take the wings and dredge them through the flour mixture
set dredged wings aside as you finish dredging all pieces
when you see moisture seeping through the breading , dredge them again
heat the cooking oil to 350f in a large cast iron fryer
you will want enough oil to have the wings completely submerge when you place them in the oil
dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180f
drain wings on a paper towel , or if you can get one , a grocery store paper bag to remove excess oil
mix two sticks of melted butter with two cups of frank's redhot hot sauce or louisiana hot sauce
heat the mixture to a slow simmer
put your wings in a few at a time , and coat well with the hot sauce mixture
serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks
enjoy !
authentic butter chicken
in a wok or large pan , add oil , sautee onion and set aside
brown diced chicken until just cooked and set aside
melt ghee over medium heat in wok or pan
add ginger , garlic , garam masala , sweet paprika , coriander and chilli powder to the melted ghee , maintaining medium heat
stir with a wooden spoon until aromas are released from the spices and they start to turn into a paste be careful not to let it burn
return onion and chicken to the wok or pan , stirring until everything is coated in the spice paste
add diced or pureed tomatoes and sugar
bring to the boil and simmer for 20 minutes
add lemon juice , cream and yogurt
simmer for 2 minutes
serve over steamed rice
authentic caesar salad   e z version
make the dressing with 1 / 2 of the garlic smashed or minced , oil , salt , mustard , pepper , worcestershire and anchovy paste
shake well and refrigerate one hour
rug the inside of a large wooden bowl with the remaining garlic , and discard
just before serving:
nuke coffee cup half full of water to boiling , carefully place egg in hot water for 1 minute
cool egg
crack egg and add to dressing mixture along with lemon juice and shake vigorously , making sure the egg yoke is mixed well
pour over romaine and toss
add parmesan and croutons and serve immediately
authentic cafe  con leche  coffee with milk
heat milk until it boils, stir in coffee and sugar, serve hot in glass coffee cups
authentic cajun hamburgers
remove sausage from the casing & combine both meats in a bowl
add the remaining ingredients & mix well
let the mixture rest in the refrigerator for at least 1 hr for seasonings to "work"
form hamburger patties as usual & make them about 3 / 4" larger than the bun
the burgers will shrink , so doing this will give you a "bun-fitting" hamburger patty
cook hamburgers on high heat on ea side for about 1 minute
then finish them on a med low heat till done
when done , spray them on both sides w / a water mist & sprinkle a little salt on them
serve immediately
if not serving immediately , put the patties in a pan w / only enough water to cover the bottom
keep them covered so they don't dry out
doing all of this will give you a slightly moister hamburger patty