what is the world's most complicated food recipe?

Question

give the food name and list ingredients plox

Answer 1

hard to answer but i think the fabled Thompson's Turkey is a good contender:
Ingredients
The Turkey
18 to 22 pound turkey, giblets and fat removed and reserved, rinsed and patted dry.
Oil to taste
Salt
Freshly ground black pepper to taste
The Gravy
Giblets (neck, liver and heart)
4 cups water
1 bay leaf
1 teaspoon paprika
1/2 teaspoon ground coriander
1 clove garlic
Salt to taste

The Dressing, bowl 1
1 apple, peeled, cored and diced
1 orange, peeled and diced
20-ounce can crushed pineapple
Grated rind of 1/2 lemon
10-ounce can water chestnuts, drained
3 tablespoons chopped preserved ginger

The Dressing, bowl 2
2 teaspoons Colman's mustard
2 teaspoons caraway seed
1 tablespoon celery seed
2 teaspoons poppy seed
2 1/2 tablespoons minced fresh oregano leaves
1 large bay leaf, crushed
1 teaspoon black pepper
1/2 teaspoon mace
1/4 cup minced parsley
4 cloves garlic, minced
4 cloves, minus the heads, well chopped
1/2 teaspoon turmeric
4 large onions, medium chopped
6 celery stalks, medium chopped
1 tablespoon minced fresh marjoram leaves
1 1/2 teaspoons fresh savory, preferably summer
1 tablespoon each minced fresh thyme and sage leaves
1 teaspoon salt
The Dressing, bowl 3
1 1/2 pounds fresh bread crumbs
3/4 pound ground veal
1/4 pound ground fresh pork
1/4 pound butter
For the paste:
12 egg yolks
2 tablespoons of Colman's mustard
6 cloves garlic, minced
6 tablespoons onion juice
1 tablespoon salt
3/4 teaspoon Cayenne, or to taste
2 tablespoons lemon juice
1 cup sifted all-purpose flour, or enough to make a paste
3 cups cider
1 cup water
Preheat oven to 500 degrees F. or as high as it will go -- for at least 1 hour.

Chop fine the reserved turkey fat. In a small saucepan set over moderate heat combine the reserved fat with 1/2 cup of the water, bring to a boil and simmer until all the water has evaporated and only clear fat and small pieces of solid remain. Reserve fat for stuffing.

Season the inside of the turkey with salt and pepper. Rub the skin all over with the oil and season with salt and pepper.

Make the gravy: In a saucepan set over moderate heat combine ingredients for the gravy, bring to a boil and simmer while preparing the dressing.

Make the dressing: prepare and combine ingredients in bowl no. 1; prepare and combine ingredients from bowl no. 2; and prepare and combine ingredients from bowl no. 3. In a large bowl combine ingredients from all three bowls. Mix it well. "Mix it with your hands. Mix it until your forearms and wrists ache. Then mix it some more. Now toss it enough so that it isn't any longer a doughy mass."

Loosely stuff the turkey. Stuff the neck cavity and sew closed the openings. Tie legs together.

Make the paste: combine all ingredients for paste in a bowl, adding enough flour to form a thick paste.

Arrange turkey breast side down on a rack wrapped in foil sitting in a shallow roasting pan. Brush foil with oil.

Put the turkey in the oven and roast it for 15 minutes, or until browned. Turn it breast side up and roast for 15 minutes more. With a pastry or paint brush coat the turkey completely with the paste -- in every nook and cranny. Reduce oven temperature to 325 degrees F.

To simmering gravy add cider and water. Remove from heat but keep warm on top of stove. (This is your basting liquid.) Roast the bird, basting it frequently, (the original recipe says every 15 minutes) for 4 1/2 to 5 hours, or until an instant meat thermometer reads 180 to 185 in the thigh; 170 in the breast and 160 in the stuffing.

Let rest 15 to 20 minutes, before peeling away crust.

Answer 2

Well, that's tough. Real tamales take two days. Sourdough starter takes weeks, months, years to get right.

Answer 3

Hmmm...I don' know about the MOST complicated, but one that is very involved is Turducken...here ya go!

Brine:
1 cup kosher salt
1 cup brown sugar
1 gallon water

18 to 21-pound turkey, skin intact and boned except for drumsticks
House seasoning, recipe follows
Cornbread Dressing, recipe follows
3 to 4-pound duck, boned
3 to 4-pound chicken, boned
Paprika

To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.

Preheat roaster to 500 degrees F.

Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.

Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.

Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.

Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.

Cook's Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cornbread Dressing:
Cornbread:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.

Yield: 8 to 10 servings