Datasets:

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skadewdl3

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recipe-nlg-lite-llama-2

like 1

[ "- 3 fresh rosemary sprigs\n", "- 1/3 cup sugar\n", "- or more to taste\n", "- 2 lbs chilled seedless watermelon chunks\n", "- 1/3 cup freshly squeezed lemon juice\n", "- 20 30 ice cubes\n", "- 1/3 cup vodka\n" ]

[ "- in a small saucepan combine 1 cup of water, sugar or sweetener and rosemary sprigs.\n", "- bring to a boil, then reduce to a simmer for 5 minutes.\n", "- remove from heat and let the mixture return to room temperature, letting the rosemary steep as it cools.\n", "- in a blender, combine rosemary syrup, chilled watermelon chunks, and lemon juice.\n", "- blend till well combined and frothy.\n", "- add ice cubes a few at a time and continue blending until the texture is slushy, like a blended margarita.\n", "- the amount of ice cubes you'll need to achieve this texture varies from batch to batch just add till it feels right.\n", "- blend in the vodka if you want to make it \"tipsy.\n", "- \" taste add additional sweetener or lemon juice if desired.\n", "- serve in chilled glasses and enjoy.\n" ]

[ "- 1.5 pound chicken\n", "- 1.0 onion\n", "- 3.0 clove garlic\n", "- 1.0 inch ginger\n", "- 2.0 tablespoon tomato paste\n", "- 2.0 tablespoon garam masala\n", "- 2.0 teaspoon paprika\n", "- 2.0 teaspoon kosher salt\n", "- 28.0 ounce diced tomatoes\n", "- 0.8 cup heavy cream\n", "- 2.0 cup cooked rice\n" ]

[ "- optional if you have the time marinate the chicken in 1/2 cup yogurt for up to 6 hours.\n", "- shake to remove excess yogurt before transferring to the slow cooker.\n", "- saute the onions and garlic in a little olive oil over medium high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant.\n", "- transfer to the slow cooker with the chicken and diced tomatoes.\n", "- this will give your tikka masala more depth of flavor.\n", "- cut the chicken thighs into bite sized pieces and transfer them to a 3 quart or larger slow cooker.\n", "- stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices.\n", "- stir in the diced tomatoes with their juices.\n", "- cover the slow cooker and cook for 4 hours on high or 8 hours on low.\n", "- fifteen minutes before the end of cooking, stir in the heavy cream.\n", "- if you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes.\n", "- taste and add more garam masala or salt to taste.\n", "- serve over rice with fresh cilantro sprinkled over the top of each serving.\n", "- the tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.\n", "- .\n" ]

[ "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n" ]

[ "- preheat oven to 375 mix all dry ingredients blend in butter and beer on medium speed pour into a greased loaf pan and bake for 1 hour.\n" ]

[ "- 1.25 lbs 3 boneless skinless chicken breast\n", "- cut in 1 inch chunks about 30 pieces\n", "- 10 slices center cut bacon\n", "- optional\n" ]

[ "- preheat the air fryer.\n", "- wrap a piece of bacon around each piece of chicken and secure with a toothpick.\n", "- air fry, in batches in an even layer 400f for 8 minutes, turning halfway until the chicken is cooked and the bacon is browned.\n", "- blot on a paper towel and serve right away.\n", "- .\n" ]

[ "- 1.0 garlic cloves\n", "- 2.0 tablespoon capers\n", "- 0.5 cup flat leaf parsley\n", "- 0.2 cup fresh cilantro\n", "- 1.0 tablespoon lemon juice\n", "- 0.3 cup extra virgin olive oil\n", "- 1.0 pinch chili flakes\n", "- 0.8 teaspoon salt\n", "- 0.5 teaspoon black pepper\n", "- 1.0 skin on salmon fillets\n", "- 1.0 tablespoon extra virgin olive oil\n", "- 1.0 shallot\n", "- 2.0 lemons\n" ]

[ "- put garlic, capers, parsley, and cilantro in work bowl of a food processor.\n", "- pulse 6 8 times until finely chopped.\n", "- scrape down inside of bowl.\n", "- with machine running, drizzle in lemon juice and 1/3 cup olive oil until salsa looks creamy.\n", "- transfer salsa to a bowl and stir in chili flakes and 1/4 teaspoon each salt and pepper.\n", "- set aside can be made 2 hours ahead.\n", "- preheat oven to 400deg.\n", "- line a sheet pan with parchment paper or oil the pan and place salmon fillet on top.\n", "- drizzle salmon with 2 teaspoons olive oil and rub to coat.\n", "- scatter sliced shallot over salmon and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.\n", "- rub cut sides of lemons with olive oil and arrange cut side down on sheet pan.\n", "- following the insertion guide on the yummly thermometer app, insert the thermometer horizontally into the thickest part of the salmon all the way to the black cap so the metal on the thermometer is completely covered.\n", "- roast salmon until the thermometer indicates fish is done the way you like, 15 20 minutes for pearly 122deg.\n", "- transfer to a serving platter and let rest a few minutes.\n", "- scatter fresh cilantro sprigs around the salmon.\n", "- serve with salsa verde and with roasted lemons to squeeze on top.\n", "- .\n" ]

[ "- 6.0 tablespoon honey\n", "- 4.0 tablespoon balsamic vinegar\n", "- 1.0 teaspoon dijon mustard\n", "- 0.5 teaspoon dried thyme leaves\n", "- 0.2 teaspoon cinnamon\n", "- 1.5 pound boneless skinless chicken breasts\n", "- 1.0 teaspoon salt\n", "- 1.5 pound mixed vegetables\n", "- black pepper\n", "- 0.5 teaspoon salt\n", "- black pepper\n", "- 2.0 tablespoon extra virgin olive oil\n" ]

[ "- place the honey, balsamic vinegar, dijon mustard, dried thyme leaves, and cinnamon if using in a gallon sized zip top bag.\n", "- partially whisk the ingredients together and seal the bag, then shake well to finish combining.\n", "- cut the chicken breasts into 2x1 inch pieces.\n", "- season the chicken pieces with salt and black pepper.\n", "- place the chicken pieces in the zip top bag with the honey balsamic marinade.\n", "- seal the bag and gently shake until the chicken is evenly coated.\n", "- transfer the zip top bag to the refrigerator.\n", "- allow the chicken to marinate for at least 1 hour, and up to 8 hours.\n", "- preheat the oven to 400degf.\n", "- line a large baking sheet with parchment paper.\n", "- cut the vegetables into uniform pieces.\n", "- for vegetables like broccoli and cauliflower, cut into 1 inch florets.\n", "- slice carrots 1/4 inch thick.\n", "- for zucchini and summer squash, slice 1/2 inch thick.\n", "- cut bell peppers or onions into 1 inch strips.\n", "- halve brussels sprouts, etc.\n", "- transfer the vegetables to the baking sheet.\n", "- drizzle the vegetables with olive oil, and season with salt and black pepper.\n", "- using cleans hands, toss the vegetables on the sheet until they are evenly coated in oil.\n", "- roast the vegetables on middle rack of oven for 10 minutes.\n", "- use a rubber spatula to push the vegetables away from the center of the sheet, creating a space for the chicken.\n", "- remove the zip top bag of chicken from the refrigerator.\n", "- use tongs to transfer the pieces to the center of the baking sheet, reserving the excess marinade.\n", "- continue roasting the chicken and vegetables until the chicken is cooked through and the vegetables are tender, 15 20 minutes.\n", "- check to see that dish is done.\n", "- remove from oven or add time as needed.\n", "- set a skillet over medium heat.\n", "- pour the reserved marinade into the skillet.\n", "- bring the marinade to a low boil, stirring regularly, until it begins to bubble and thicken, 2 3 minutes.\n", "- remove the skillet from the heat.\n", "- spoon the honey balsamic reduction over the chicken and vegetables, and serve immediately.\n", "- .\n" ]

[ "- 1.0 pork tenderloin\n", "- 1.0 teaspoon olive oil\n", "- 6.0 cup romaine lettuce\n", "- 14.5 ounce red kidney beans\n", "- rinsed and drained\n", "- 1.0 yellow bell pepper\n", "- 2.0 tomatoes\n", "- 1.0 avocado\n", "- 1.0 cup plain yogurt\n", "- 0.3 cup cilantro\n", "- 3.0 ounce green chiles\n", "- 3.0 tablespoon lime juice\n", "- 0.5 teaspoon lime peel\n", "- 0.2 teaspoon onion powder\n", "- salt\n", "- pepper\n" ]

[ "- heat oil in large nonstick skillet over medium high heat.\n", "- cook pork cubes 4 5 minutes, stirring frequently, until nicely browned.\n", "- remove from skillet and let cool.\n", "- for dressing, in small bowl stir together yogurt, cilantro, chiles, lime juice, lime peel, onion powder, salt and pepper.\n", "- arrange lettuce on large platter.\n", "- spoon cooked pork, kidney beans, pepper strips, tomatoes and avocado in parallel rows over lettuce.\n", "- serve dressing alongside.\n", "- .\n" ]

[ "- 2.0 inch fresh ginger\n", "- 0.2 sweet onion\n", "- 1.0 cup carrot\n", "- 2.0 teaspoon dark soy sauce\n", "- 1.0 quart chicken stock\n", "- 2.0 cup chicken\n", "- 1.0 cup shiitake mushroom\n", "- 1.0 cup asparagus spears\n", "- dried rice noodles\n", "- 2.0 tablespoon coconut oil\n", "- fresh cilantro\n", "- sriracha hot sauce\n", "- lime wedge\n" ]

[ "- saute onion, ginger and carrots in 1 tbsp coconut oil.\n", "- add shiitake mushrooms and asparagus and saute for 1 2 minutes more.\n", "- drizzle with 1 tsp.\n", "- dark soy sauce.\n", "- add chicken or tofu.\n", "- pour in chicken broth and bring to simmer.\n", "- add cooked rice noodles just before serving, garnish with cilantro, sriracha and lime wedge,.\n" ]

[ "- 1 tsp matcha green tea powder\n", "- 1/4 cup hot water\n", "- 1 cup whole milk\n", "- \n", "- sugar or sweetener to taste\n" ]

[ "- pour the matcha green tea powder into a mug along with 1/4 cup of hot water.\n", "- let the tea \"bloom\" for 1 2 minutes, whisking rapidly to break up any small pieces.\n", "- for this you can use a wooden matcha whisk or a small metal whisk a matcha whisk works best.\n", "- if you have an automatic milk frother, add the milk to the frother, heat and froth the milk, pour it into the bloomed matcha and sweeten to taste.\n", "- if you do not have a frother, add bloomed matcha to a small saucepan with the milk and sugar or sweetener.\n", "- heat until mixture bubbles around the edges, whisking constantly.\n", "- if you prefer a frothy latte, use an immersion blender to carefully whip up some foam after it's done heating.\n", "- pour into a large mug, serve and enjoy adjust the sweetener to taste.\n", "- this type of latte tastes best lightly sweetened.\n", "- .\n" ]

[ "- 4.0 new york top loin pork chops\n", "- 0.5 cup soy sauce\n", "- 4.0 tablespoon honey\n", "- 12.0 clove garlic\n", "- 2.0 teaspoon sesame oil\n", "- 4.0 teaspoon fresh ginger root\n", "- 2.0 tablespoon sweet chili sauce\n", "- 2.0 tablespoon olive oil\n" ]

[ "- in a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce.\n", "- it'll make just over 1 cup of marinade.\n", "- reserve half the marinade, set aside.\n", "- pour the other half of the marinade over pork chops and marinate for at least 10 minutes.\n", "- heat olive oil in a large skillet over medium high heat add pork chops to skillet, discard remaining marinade.\n", "- cook for 5 minutes or until chops have browned on one side.\n", "- flip the pork chops and add the reserved marinade to the pan cook for 5 more minutes or until the pork reaches an internal temperature between 145 degrees f.\n", "- medium rare and 160 degrees f.\n", "- medium.\n", "- let rest for 3 minutes before serving.\n", "- .\n" ]

[ "- 1.0 package ball park beef hot dogs\n", "- 1.0 package ball park hot dog buns\n", "- 1.0 peach\n", "- 8.0 slice cooked bacon\n", "- 8.0 ounce grape tomatoes\n", "- 0.2 cup crumbled goat cheese\n" ]

[ "- prepare your ball park franks however you like.\n", "- grill the peach slices over high heat.\n", "- look for a golden color on all sides.\n", "- it takes about 30 seconds per side.\n", "- nestle the hot dogs and bacon into the buns.\n", "- top with peaches, tomatoes and crumble on the goat cheese before you dig in.\n", "- .\n" ]

[ "- 1 1/2 tsp oil\n", "- 3/4 cup onions\n", "- 1 lbs 93 lean ground beef\n", "- 1 lb 93 lean ground turkey\n", "- 1/2 cup dry breadcrumbs\n", "- 1 large egg\n", "- 1 large egg white\n", "- 2 cups beef broth\n", "- 1/4 tsp salt\n", "- 1/8 tsp ground black pepper\n", "- 8 oz sliced mushrooms\n", "- 2 tbsp all purpose flour\n", "- 2 tbsp tomato paste\n", "- 1 tsp red wine vinegar\n", "- 2 tsp worcestershire sauce\n", "- 1/2 tsp mustard powder\n", "- 1/4 cup water\n", "- chopped parsley for garnish\n" ]

[ "- saute onions in oil over medium heat until golden brown, about 5 minutes.\n", "- in a large bowl, combine half of the sauteed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.\n", "- shape into 8 oval patties.\n", "- in a large deep skillet over medium high heat, brown both sides of patties, about 4 to 5 min on each side.\n", "- set aside on a dish.\n", "- add mushrooms to the skillet, season with salt and pepper and saute 2 3 minutes.\n", "- return patties to the skillet with the mushrooms.\n", "- in a small bowl, blend flour and remaining broth until smooth.\n", "- mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.\n", "- pour over meat and mushrooms in skillet.\n", "- cover and cook on low heat for 20 minutes, stirring occasionally.\n", "- .\n" ]

[ "- 250.0 gram ground coffee\n", "- 42.0 ounce water\n", "- 1.5 tablespoon maple syrup\n", "- 4.0 dash bitters\n", "- 3.0 ounce bourbon\n", "- 3.0 ounce cold brew concentrate\n", "- ice\n", "- twist\n" ]

[ "- coarsely grind 250 grams of coffee beans.\n", "- add the coffee grounds to the stainless steel steeper inside the kitchenaid cold brew coffee maker.\n", "- pour 34 ounces of cold water over the grounds in a circular motion.\n", "- allow the grounds to absorb the water and then add an additional 8 ounces of water.\n", "- you'll end up with a total of 42 ounces of water.\n", "- using a spoon, press the coffee grounds down so they're fully submerged in the water.\n", "- place the cold brew coffee maker in the refrigerator and allow the grounds to steep in the water for 12 24 hours.\n", "- after 12 24 hours, remove the steeper from the coffee allowing any coffee to drip out of the grounds and toss the grounds or compost them.\n", "- dilute with water or your choice of milk before serving.\n", "- muddle the maple syrup with the bitters.\n", "- add in the bourbon and the cold brew concentrate using the recipe above.\n", "- add the ice and shake in a cocktail shaker.\n", "- strain out of the cocktail shaker into chilled glasses with ice.\n", "- garnish with an orange peel twist.\n", "- serve immediately.\n", "- .\n" ]

[ "- cooking spray\n", "- 1 1/2 cups unbleached all purpose flour\n", "- 1/2 cup white whole wheat flour\n", "- 2 tablespoons granulated sugar\n", "- 2 teaspoons baking powder\n", "- 1 teaspoon baking soda\n", "- 1 teaspoon kosher salt\n", "- 2 tablespoons unsalted butter\n", "- 2 cups low fat\n", "- 2 large eggs\n", "- 1 medium lemon\n", "- 2 teaspoons vanilla extract\n", "- 1 1/2 cups blueberries\n", "- 1/4 cup water\n", "- confectioners' sugar\n", "- pure maple syrup\n", "- honey\n", "- or light whipped cream\n" ]

[ "- preheat the oven to 425degf.\n", "- spray a rimmed 13 x 18 inch sheet pan with cooking spray this will keep the parchment in place.\n", "- cut a piece of parchment paper to cover the bottom completely.\n", "- place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.\n", "- in a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.\n", "- in another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1/4 cup water until thoroughly combined.\n", "- add the wet ingredients to the dry ingredients and whisk until just combined.\n", "- do not overmix or worry if there are some lumps.\n", "- gently fold in the blueberries with a spatula.\n", "- pour the batter into the prepared sheet pan.\n", "- spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.\n", "- bake, rotating the pan halfway through, until golden and set, about 15 minutes.\n", "- let cool for 5 minutes in the pan.\n", "- place a large cutting board over the top of the pan and flip the pancake onto the cutting board.\n", "- cut into 16 squares.\n", "- add toppings as desired and serve.\n", "- .\n" ]

[ "- 250.0 gram puy lentils\n", "- 1.0 carrot\n", "- 1.0 leek\n", "- 0.5 courgette\n", "- 0.5 roasted red bell pepper\n", "- 750.0 milliliter vegetable stock\n", "- 2.0 chorizos\n", "- salt\n", "- evoo\n" ]

[ "- dice the carrot, leek and zucchini.\n", "- saute with a little bit of oil in a pot.\n", "- cut the chorizo into slices and add to the pot.\n", "- when the vegetables begin to soften, add the chopped red bell pepper and the stock or water.\n", "- wait until it boils to add the lentils.\n", "- stew for about 20 minutes.\n", "- season with salt to taste, then serve.\n", "- .\n" ]

[ "- 200.0 gram lard\n", "- 150.0 gram chili\n", "- 150.0 gram chili\n", "- 150.0 gram chili\n", "- 25.0 gram peanuts\n", "- 25.0 gram pecans\n", "- 150.0 gram almonds\n", "- 25.0 gram pumpkin seeds\n", "- 25.0 gram sesame seeds\n", "- 2.0 tortillas\n", "- 1.0 piece bread\n", "- 750.0 gram tomatoes\n", "- 125.0 gram tomatillos\n", "- 1.0 garlic\n", "- 1.0 onion\n", "- 2.0 liter chicken broth\n", "- 0.5 plantain\n", "- 25.0 gram raisins\n", "- 2.0 cloves\n", "- 3.0 allspice\n", "- 3.0 black peppercorns\n", "- 0.5 tablespoon oregano\n", "- 2.0 avocado leaves\n", "- 1.0 cinnamon stick\n", "- 1.0 thyme\n", "- 0.5 teaspoon cumin\n", "- 0.5 teaspoon anise\n", "- 230.0 gram chocolate\n", "- salt\n", "- sugar\n", "- pork\n", "- pork\n", "- meat\n", "- chicken\n", "- chicken\n" ]

[ "- in a saucepan, heat some of the lard and fry the chilies one by one.\n", "- be careful not to burn them.\n", "- place the chilies on absorbent paper and set aside.\n", "- in the same saucepan, add the peanuts, pecans, almonds, and pumpkin seeds.\n", "- fry until golden brown.\n", "- remove from the saucepan and set aside.\n", "- carefully fry the sesame seeds until golden brown.\n", "- set aside.\n", "- fry the tortillas and the piece of bread in the lard.\n", "- in a griddle, roast the tomatoes, tomatillos, garlic, and onion.\n", "- soak the chilies in hot chicken broth until soft.\n", "- place in the blender and puree.\n", "- add more chicken broth as needed.\n", "- sift.\n", "- in another saucepan, heat the rest of the lard.\n", "- add the sifted chili mixture.\n", "- stir with a wooden spoon.\n", "- separately, blend the peanuts, pecans, almonds, pumpkin seeds, sesame seeds, and chicken broth as needed.\n", "- sift and pour into the chili sauce.\n", "- puree the tomatoes, tomatillos, garlic, onion, plantain, and raisins.\n", "- sift and add to the chili sauce.\n", "- puree the cloves, allspice, peppercorns, oregano, avocado leaves, cinnamon, thyme, cumin, and anise in chicken broth as needed.\n", "- sift and add to the sauce.\n", "- puree the tortillas and the bread with chicken broth as needed.\n", "- add to the sauce.\n", "- add the chocolate directly into the sauce.\n", "- stir until the grease surfaces.\n", "- continue to heat until it thickens.\n", "- season with salt and sugar if needed.\n", "- serve pouring over your choice of meat, chicken or pork.\n", "- garnish with sesame seeds.\n", "- .\n" ]

[ "- 2.0 tablespoon i can't believe it's not butter spread\n", "- 1.0 onion\n", "- 2.0 tablespoon balsamic vinegar\n", "- 7.0 cup water\n", "- 1.0 container knorr homestyle stock vegetable\n", "- 2.0 pound carrot\n", "- 1.0 teaspoon hot smoked paprika\n" ]

[ "- heat i can't believe it's not butter spread in large saucepot over medium high heat and cook onion, stirring frequently, until onion is deep golden brown, about 10 minutes.\n", "- stir in vinegar and cook until absorbed, about 1 minute.\n", "- add water, knorr homestyle stock vegetable, carrots and paprika.\n", "- bring to a boil over high heat.\n", "- reduce heat to low and simmer until carrots are tender, about 20 minutes.\n", "- process, in batches if necessary, in blender or food processor until smooth.\n", "- .\n" ]

[ "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n" ]

[ "- preheat oven to 400 degrees.\n", "- spray an 8\" x 8\" baking pan with nonstick spray.\n", "- place beans in a medium bowl.\n", "- add chili powder, 1/4 tsp.\n", "- cumin, and 1/8 tsp.\n", "- salt.\n", "- mix well.\n", "- stir in 1/4 cup cheese.\n", "- season chicken with pepper, remaining 1/4 tsp.\n", "- cumin, and remaining 1/8 tsp.\n", "- salt.\n", "- evenly distribute bean mixture between the centers of the cutlets.\n", "- carefully roll up each chicken cutlet over the mixture.\n", "- secure with toothpicks.\n", "- place cutlets in the baking pan.\n", "- pour sauce over chicken, and top with remaining 1/4 cup cheese.\n", "- cover pan with foil.\n", "- bake for 25 minutes, or until chicken is cooked through and cheese has melted.\n", "- .\n" ]

[ "- 0.5 pound dried black mission figs\n", "- 0.5 cup pinot noir wine\n", "- 3.0 tablespoon white sugar\n", "- 2.0 tablespoon fresh squeezed lemon juice\n", "- 0.5 teaspoon lemon zest\n", "- 1.0 teaspoon garam masala\n", "- 1.0 pinch sea salt\n", "- 0.2 teaspoon cayenne pepper\n" ]

[ "- equipment kitchenaid corded hand blender with pan guard, 2 3 qt saucepan.\n", "- place the dried figs and the pinot noir into your saucepan and cover the pan.\n", "- turn the heat to medium and allow the figs and wine to simmer for 10 12 minutes, or until figs have softened.\n", "- turn off heat.\n", "- add remaining ingredients into the pan.\n", "- fit the pan guard onto your kitchenaid corded hand blender arm, then attach the arm to the motor body.\n", "- plug in the blender, then set the blender arm blade over a fig and press the variable speed controller for 2 seconds.\n", "- release the variable speed controller, set the base of the blender arm over another fig, and repeat the process until all of the figs have been broken down.\n", "- proceed to move the blender arm throughout the mixture until the mixture is completely smooth.\n", "- unplug the unit and set the blender aside.\n", "- store jam in an airtight container.\n", "- chef's notes mix it up by substituting your favorite white or red wine in place of the pinot noir.\n", "- try adding 1/4 teaspoon of fresh thyme into the mix, or leave out the garam masala for a simple fig jam.\n", "- .\n" ]

[ "- 2/3 cup extra virgin olive oil\n", "- 4 large leeks\n", "- sliced\n", "- 4 ribs celery\n", "- cut in thirds\n", "- 4 large cloves garlic\n", "- peeled\n", "- 1 bunch flat leaf parsley\n", "- 1 bunch cilantro\n", "- 1 red bell pepper\n", "- seeded and cut into chunks\n", "- 1 head and 1 tail of a large salmon or any other large kosher fish\n", "- loosely but securely wrapped in cheesecloth\n", "- 4 cups canned crushed tomatoes\n", "- 2 large potatoes\n", "- peeled and cut into 1/2 inch cubes or sub 1 medium celery root\n", "- 1 cup dry white wine\n", "- 1/2 tsp cayenne pepper\n", "- or more to taste\n", "- pinch ground cloves\n", "- 3 bay leaves\n", "- 1 tbsp paprika\n", "- 2 pinches saffron\n", "- salt to taste\n", "- 10 cups water\n", "- 2 tbsp anisette or arack\n", "- 3 lbs boneless\n", "- skinless kosher fish such as salmon\n", "- tile\n", "- or snapper cut into 1 inch cubes\n", "- freshly ground black pepper to taste\n", "- fresh fennel leaves to garnish\n" ]

[ "- coarsely grind the leeks, celery, garlic, parsley, cilantro and pepper in a food processor.\n", "- heat the oil in a wide heavy pot over medium high.\n", "- add the ground mixture to the pot and saute until all liquids evaporate.\n", "- add to the pot the fish parts wrapped in cheesecloth, canned tomatoes, potatoes, wine, cayenne, cloves, bay leaves, paprika, saffron, salt, and water.\n", "- bring to a boil.\n", "- reduce the heat to medium and cook, covered for 45 minutes.\n", "- add the liquor, fish and pepper, and cook another few minutes, just until the fish is cooked through.\n", "- press on the cheesecloth to release as much liquid as you can before discarding.\n", "- adjust the texture and seasonings to taste.\n", "- add fresh fennel leaves to garnish, if desired.\n", "- makes a dozen ample servings.\n", "- .\n" ]

[ "- 200.0 milliliter espresso\n", "- 200.0 milliliter volle melk\n", "- 4.0 hertog stroopwafelfeest\n", "- 2.0 teaspoon koffiesiroop\n", "- lende\n" ]

[ "- meng de espresso met de melk, de koffiesiroop en twee bolletjes hertog stroopwafelfeest ijs in een blender en draai tot een gladde massa.\n", "- schenk in een glas.\n", "- schep in ieder glas nog een bolletje ijs en serveer.\n", "- .\n" ]

[ "- 28.0 ounce new potatoes\n", "- salt\n", "- 1.0 tablespoon olive oil\n", "- 1.0 tablespoon fresh rosemary\n", "- 1.0 cup gruyere cheese\n" ]

[ "- preheat oven to 450 degrees.\n", "- place raw potatoes in a large pot and cover with cold water.\n", "- boil for 20 25 minutes until fork tender.\n", "- drain the potatoes and place on a baking sheet about 1.\n", "- 5 inches apart.\n", "- smash each potato with a potato masher until the skin is broken and the flesh is exposed.\n", "- drizzle with olive oil, sprinkle with salt and pepper and the fresh rosemary.\n", "- add the shredded gruyere cheese and bake for 20 minutes.\n", "- .\n" ]

[ "- 1.0 clove garlic\n", "- butter\n", "- 4.0 potatoes\n", "- salt\n", "- whipping cream\n", "- 1.0 handful aged manchego cheese\n", "- ground black pepper\n" ]

[ "- rub the garlic clove on the baking dish and grease the dish with butter.\n", "- layer the bottom of the baking dish with potato slices, sprinkle with salt, and repeat.\n", "- pour the cream into the baking dish, approximately half the height of the potatoes.\n", "- cover with plastic.\n", "- microwave on high for 10 minutes.\n", "- continue to microwave at 2 minute intervals until the cream is almost completely absorbed by the potatoes.\n", "- sprinkle generously with cheese and broil until golden brown.\n", "- .\n" ]

[ "- 0.5 cup brown rice\n", "- 4.0 cup water\n", "- 1.0 teaspoon minced garlic\n", "- 1.0 teaspoon fish sauce\n", "- 0.5 tablespoon ginger\n", "- butter\n", "- green onion\n", "- pepper\n" ]

[ "- super easy, super healthy and takes forever to cook but totally worth it.\n", "- great alternative to white rice congee and far more nutritious.\n", "- bring rice, water, ginger and garlic to a boil.\n", "- turn heat down to low should be a slow simmer and cover pot.\n", "- cook for 2 3 hours occasionally stirring.\n", "- add butter and stir really well until the consistency changes into porridge.\n", "- garnish with green onion and pepper.\n", "- serve it immediately or cover it so it won't dry out.\n", "- .\n" ]

[ "- 15.0 kilogram ui\n", "- 1.0 kilogram wortel\n", "- 500.0 gram ui\n", "- 125.0 gram spekblokjes\n", "- 1.0 deciliter melk\n", "- 100.0 gram piccalilly\n", "- 1.0 unox pittige rookworst\n" ]

[ "- snijd de wortel in kleine stukjes.\n", "- pel en snijd de uien fijn.\n", "- schil de aardappels, snijd ze in stukken en kook ze met de wortel en ui en een beetje zout in ca.\n", "- 25 min.\n", "- gaar.\n", "- bereid intussen de unox rookworst volgens de aanwijzingen op de verpakking.\n", "- bak de spekjes uit.\n", "- giet het aardappelmengsel af en stamp het fijn met de melk.\n", "- meng de spekjes en de piccalilly door de stamppot en maak deze op smaak af met peper en eventueel zout.\n", "- verdeel de hutspot met piccalilly en spek over 4 borden en leg de rookworst er in dikke, schuingesneden plakken bij.\n", "- eet smakelijk.\n" ]

[ "- 4.0 karbonades\n", "- 3.0 tablespoon bertolli vloeibaar voor koken\n", "- bakken en roerbakken\n", "- 1.0 jar bertolli pastasaus pecorinokaas and knoflook\n", "- 400.0 gram farfalle\n", "- 500.0 gram kool\n", "- 4.0 sprig basilicum\n" ]

[ "- wrijf de karbonades in met 1 theelepel peper en 1/2 theelepel zout.\n", "- verhit de helft van de bertolli vloeibaar in een koekenpan.\n", "- bak hierin de karbonades aan beide kanten bruin in ca.\n", "- 8 min.\n", "- voeg de bertolli pastasaus pecorinokaas and knoflook toe en laat het vlees in de saus zachtjes gaar worden, ca.\n", "- 10 min.\n", "- kook ondertussen de bertolli pasta farfalle volgens de aanwijzingen op de verpakking.\n", "- giet de farfalle af, laat goed uitlekken.\n", "- maak de groene kool schoon en snijd hem in smalle reepjes.\n", "- verhit de rest van de bertolli vloeibaar in een wok of ruime koekenpan en roerbak hierin de kool 5 min.\n", "- breng op smaak met peper en zout.\n", "- snijd de basilicum in reepjes.\n", "- meng de farfalle met de basilicum en breng op smaak met peper en zout.\n", "- verdeel de macaroni over 4 borden, leg de karbonaadjes met wat pastasaus ernaast en schep de roergebakken kool erbij.\n", "- .\n" ]

[ "- nonstick cooking spray\n", "- 3.0 tablespoon raisins\n", "- 1.0 tablespoon bourbon whiskey\n", "- 1.0 loaf day old challah\n", "- 3.0 large eggs\n", "- 2.5 cup half and half\n", "- 0.5 cup sugar\n", "- 3.0 tablespoon butter\n", "- 2.0 teaspoon vanilla extract\n", "- 1.0 teaspoon cinnamon\n", "- 0.1 teaspoon salt\n", "- powdered sugar\n" ]

[ "- preheat the oven to 350degf.\n", "- spray a 9 inch square baking dish liberally with nonstick cooking spray.\n", "- set aside.\n", "- if using raisins, place the raisins and bourbon in a small bowl.\n", "- let the raisins soak while you prepare the bread pudding.\n", "- cut the bread into 1 inch cubes and set aside.\n", "- in a large mixing bowl, whisk together the eggs, half and half, sugar, butter, vanilla extract, cinnamon, and salt until combined.\n", "- add the bread cubes and soaked raisins if using to the mixture.\n", "- fold together with a rubber spatula until bread is thoroughly coated.\n", "- transfer the bread mixture to the prepared baking dish and smooth into an even layer.\n", "- cover the dish with aluminum foil.\n", "- bake the bread pudding on middle rack of oven for 30 minutes.\n", "- carefully remove the foil.\n", "- continue baking until bread pudding is golden brown on top and a toothpick inserted in the center comes out clean, 15 20 minutes.\n", "- check to see that bread pudding is done.\n", "- remove from oven or add time as needed.\n", "- if serving warm, allow the bread pudding to cool for at least 15 minutes before plating.\n", "- to serve cold, chill the bread pudding in the refrigerator for at least 2 hours.\n", "- dust with powdered sugar immediately before serving, if desired.\n", "- .\n" ]

[ "- 0.2 cup hot fudge topping\n", "- 1.0 pinch cayenne pepper\n", "- 0.5 cup whipped topping\n", "- 1.0 pinch ground cinnamon\n", "- 1.0 cup breyers blasts mrs . fields chocolate fudge brownie frozen dairy dessert\n" ]

[ "- microwave hot fudge topping with cayenne pepper in small microwave safe bowl at high 15 seconds or until pourable set aside.\n", "- combine whipped topping with cinnamon in another bowl set aside.\n", "- evenly scoop breyers blasts mrs.\n", "- fields chocolate fudge brownie frozen dairy dessert into 2 dessert dishes, then top with hot spicy fudge topping and cinnamon whipped topping.\n", "- .\n" ]

[ "- 1.2 pound asparagus\n", "- 1.0 tablespoon olive oil\n", "- 0.5 teaspoon salt\n", "- teaspoon black pepper\n", "- 2.0 tablespoon grated parmesan cheese\n" ]

[ "- preheat the oven to 400degf.\n", "- line a large baking sheet with parchment paper.\n", "- trim the rough ends from the asparagus spears, and arrange on the baking sheet.\n", "- drizzle the asparagus with olive oil.\n", "- sprinkle with salt and black pepper, to taste.\n", "- roast on middle rack of oven until asparagus is crisp tender, 10 12 minutes.\n", "- check to see that asparagus is done.\n", "- remove from oven or add time as needed.\n", "- sprinkle the parmesan over the asparagus.\n", "- serve immediately.\n", "- .\n" ]

[ "- 12.0 ounce pork tenderloin\n", "- 2.0 teaspoon spice islands sesame seeds\n", "- 1.5 teaspoon spice islands minced garlic\n", "- 1.5 teaspoon spice islands minced onion\n", "- 1.5 teaspoon spice islands crushed red pepper\n", "- 0.5 teaspoon spice islands chinese five spice\n", "- 0.1 teaspoon spice islands ground white pepper\n", "- 0.2 cup mazola corn oil\n", "- 0.2 cup orange juice\n", "- 0.2 cup soy sauce\n", "- 5.0 cup iceberg lettuce\n", "- 1.0 tablespoon chili garlic sauce\n", "- 2.0 ounce rice sticks\n", "- 1.0 cup carrots\n", "- 0.5 cucumber\n", "- fresh mint leaves\n", "- 12.0 rice papers\n", "- sweet thai chili sauce\n" ]

[ "- combine pork tenderloin, spices and remaining marinade ingredients in a large, plastic resealable bag.\n", "- marinate in the refrigerator for a minimum of 30 minutes for flavors to develop.\n", "- remove pork from marinade discard any remaining marinade.\n", "- grill over direct medium heat 15 to 20 minutes or until a minimum internal temperature of 150deg is reached.\n", "- or, roast in 375deg oven for 20 to 25 minutes.\n", "- cover with foil and let rest 10 minutes before slicing very thinly.\n", "- cut slices into thin strips to assemble spring rolls, toss lettuce with chili garlic sauce set aside.\n", "- assemble rice sticks, carrots, cucumber, mint and pork.\n", "- note place each in small prep bowls for easy access when assembling rolls.\n", "- soften rice papers, one at a time, by dipping into a large bowl or shallow dish filled with very warm water.\n", "- the wrapper will still feel stiff when you first start to work with it.\n", "- you may need to reheat water during rolling process.\n", "- place dipped rice paper on work surface.\n", "- place a small layer of cooked rice sticks along 1/3rd of paper leaving about 1 inch clear on sides.\n", "- top with small amounts of grated carrots, cucumber strips, pork, lettuce and a few mint leaves.\n", "- fold in sides and roll tightly similar to a burrito.\n", "- repeat with remaining ingredients.\n", "- slice on the center bias serve with a thai chili sauce, if desired.\n", "- .\n" ]

[ "- 4.0 hoagies or rolls\n", "- 0.8 cup wish bone italian dressing\n", "- 8.0 ounce thinly sliced deli roast beef\n", "- 2.0 tomato\n", "- 1.0 cup shredded lettuce\n", "- 8.0 ounce provolone cheese\n", "- 4.0 ounce salami\n" ]

[ "- on roll bottoms, layer roast beef, cheese, salami, lettuce and tomatoes.\n", "- drizzle with wish bone italian dressing.\n", "- .\n" ]

[ "- 1.0 bloemkool\n", "- 100.0 gram worteltjes\n", "- 2.0 uien\n", "- 400.0 gram kipfilet\n", "- 1.0 teaspoon kerriepoeder\n", "- 4.0 tablespoon vloeibare margarine\n", "- 800.0 gram krieltjes\n", "- 1.0 bag knorr mix voor kerrieroomsaus\n", "- 4.0 tablespoon peterselie\n" ]

[ "- verdeel de bloemkool in kleine roosjes.\n", "- snijd de worteltjes in plakjes.\n", "- pel en snijd de uien in dunne ringen.\n", "- snijd de kipfilet in 4 lange stukken en bestrooi ze met het kerriepoeder, wat zout en peper.\n", "- verhit 2 el vloeibare margarine in een hapjespan en fruit hierin de uien goudbruin.\n", "- schep de helft uit de pan op keukenpapier.\n", "- hussel de bloemkool, worteltjes en krieltjes door de rest van de ui in de pan.\n", "- voeg 250 ml heet water toe, leg het deksel op de pan en laat de groenten in 8 tot 10 minuten gaar worden.\n", "- verhit ondertussen 2 el vloeibare margarine in een koekenpan en bak hierin de kipfilets in ca.\n", "- 10 minuten rondom bruin en gaar.\n", "- geregeld keren.\n", "- maak de knorr mix voor kerrieroomsaus volgens de aanwijzingen op de verpakking.\n", "- giet de groenten af en schep de peterselie erdoor.\n", "- verdeel de bloemkoolhussel over 4 borden en leg de kipfilet ernaast.\n", "- schep kerrieroomsaus over de bloemkoolhussel en strooi de rest van de gefruite uitjes erover.\n", "- .\n" ]

[ "- 5.0 cup rice\n", "- 1.0 water\n", "- 1.0 cup kimchi\n", "- 2.5 tablespoon korean chili paste\n", "- 3.0 hot dogs\n", "- 1.5 cup spam\n", "- 0.5 white onion\n", "- 5.0 shallots\n", "- 7.0 clove garlic\n", "- 2.0 teaspoon chili oil\n", "- 1.0 cup frozen peas\n", "- 2.0 spring onions\n", "- 1.0 egg\n", "- salt\n", "- pepper\n" ]

[ "- 1.\n", "- heat oil in a large frying pot, and throw in spam and hot dogs.\n", "- cook thoroughly, about 5 7 minutes on med high heat.\n", "- 2.\n", "- throw in garlic, onions, and shallots.\n", "- cook until onions and garlic has browned.\n", "- 3.\n", "- toss in frozen peas.\n", "- 4.\n", "- add rice and chili paste.\n", "- mix thoroughly.\n", "- 5.\n", "- add kimchi and chili oil.\n", "- mix well.\n", "- if you feel that the rice is too dry, you can always add in extra kimchi juice straight from the jar.\n", "- try not to overdo it though.\n", "- 6.\n", "- add salt and pepper to taste.\n", "- 7.\n", "- fry an egg in a separate frying pan and lay on top of rice or you can even mix it into the rice.\n", "- 8.\n", "- garnish with spring onions and serve.\n", "- .\n" ]

[ "- 1 box passover approved marble cake mix recommended gefen\n", "- plus ingredients needed for making the cake\n", "- 3/4 cup chocolate almond milk\n", "- 10 oz bittersweet chocolate bars\n", "- 1 cup chopped nuts\n", "- 1 cup dried unsweetened shredded coconut\n" ]

[ "- make the cake according to the package directions.\n", "- this normally involves the addition of fresh eggs and oil blended with the yellow mix in a stand mixer and eggs and an additional egg and chocolate cake mix blended in a separate bowl.\n", "- pour into a 9\" x 9\" pan, swirl the two flavors together with a chopstick or skewer and bake according to package directions.\n", "- allow to cool and then crumble the cake with your fingers into a large bowl, using a pastry blender if needed to create an even crumb.\n", "- drizzle with almond milk, starting with 1/2 cup.\n", "- mix with your fingers until the mixture starts to hold together.\n", "- add more almond milk a tablespoon at a time, testing the texture until the mixture holds together in clumps and will form a ball.\n", "- using a 1 inch scoop, pack the scoop with mix and form the balls, leveling out the bottoms on the side of the bowl.\n", "- roll the balls very lightly in the palms of your hands, or just pat down the shaggy edges if you don't feel like rolling.\n", "- place on a small baking sheet or plate and freeze for 30 minutes.\n", "- you can make the balls up to this step and freeze in freezer bags for future use if you'd like.\n", "- assemble bowls filled with toppings.\n", "- you can use nuts, coconut, cocoa powder, sprinkles or other passover approved toppings.\n", "- melt the chocolate in a double boiler or in the microwave heat on high for 30 second bursts, stirring in between, until chocolate is melted.\n", "- remove cake balls from freezer and dip into the chocolate mixture or drizzle over the top.\n", "- sprinkle with topping.\n", "- place on a parchment covered baking sheet or platter.\n", "- refrigerate or freeze in an airtight container until ready to serve at room temperature.\n", "- .\n" ]

[ "- 1.0 pound ground beef\n", "- 1.2 ounce taco seasoning mix\n", "- 2.0 cup corn tortillas\n", "- 4.0 cup shredded lettuce\n", "- 1.0 cup shredded cheddar cheese\n", "- 1.0 tomatoes\n", "- 0.3 cup wish bone ranch dress\n" ]

[ "- brown ground beef in 12 inch skillet over medium high heat.\n", "- stir in taco seasoning mix and continue preparing according to package directions.\n", "- toss all ingredients in large bowl with wish bone ranch dressing.\n", "- .\n" ]

[ "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n" ]

[ "- linsen waschen und ca.\n", "- 20 minuten gar kocheln lassen.\n", "- feldsalat putzen und waschen.\n", "- aus olivenol, himbeeressig, salz und pfeffer eine vinaigrette herstellen.\n", "- diese mit dem feldsalat vermischen.\n", "- feldsalat auf grossen tellern anrichten.\n", "- linsen ebenfalls mit etwas olivenol und salz vermischen.\n", "- diese auf dem feldsalat in der mitte anrichten.\n", "- .\n" ]

[ "- 1.5 ounce scotch\n", "- sweet vermouth\n", "- bitters\n", "- twist\n" ]

[ "- read up on http //bit.\n", "- ly/1gkdssv.\n" ]

[ "- olive oil spray\n", "- 1 pound 90 lean ground pork\n", "- 2 tablespoons red wine vinegar\n", "- 3 cloves garlic\n", "- 1 teaspoon smoky paprika\n", "- 2 teaspoons ancho chili powder\n", "- 1 teaspoon kosher salt\n", "- 1/4 teaspoon cayenne pepper\n", "- 1/4 teaspoon freshly ground black pepper\n", "- 1/4 teaspoon dried oregano\n", "- 1/4 teaspoon ground cumin\n", "- 6 cups shredded brussels sprouts\n", "- 1/4 cup chopped onion\n", "- 4 large eggs\n" ]

[ "- heat a large cast iron or heavy nonstick skillet over medium heat, spray with oil and cook the meat, breaking it up in small pieces.\n", "- combine spices in a small bowl.\n", "- add garlic, season with spices and vinegar and cook until browned and no longer pink in the middle, 8 to 10 minutes.\n", "- set aside on a plate.\n", "- add the brussels and onions to the skillet and cook over high heat, stirring occasionally until the brussels start to brown and are tender crisp, 6 to 7 minutes.\n", "- return the pork to the skillet and mix everything together 1 to 2 minutes.\n", "- heat a nonstick skillet and spray with oil, when hot cook the eggs, covered until the whites are just set and the yolks are still runny, 2 to 3 minutes.\n", "- .\n" ]

[ "- 4.0 cup arugula\n", "- 3.0 cup watermelon\n", "- 0.2 cup mint leaves\n", "- 0.2 cup feta cheese\n", "- 2.0 cup chicken\n", "- balsamic vinegar\n", "- 1.0 tablespoon extra virgin olive oil\n" ]

[ "- chop the watermelon into cubes, and shred the chicken, as needed.\n", "- finely slice the mint, and crumble the feta.\n", "- spread the arugula over a serving platter.\n", "- top the arugula with chicken, watermelon, feta and mint.\n", "- drizzle the salad with balsamic vinegar, and olive oil.\n", "- .\n" ]

[ "- 1.0 beet\n", "- 1.0 egg\n", "- 1.7 cup flour\n", "- 1.0 tablespoon olive oil\n", "- 4.0 tablespoon butter\n", "- 1.0 teaspoon herbes de provence\n", "- 16.0 ounce mushrooms\n", "- 1.0 pint grape tomatoes\n", "- 1.0 cup arugula\n", "- 0.5 cup parmesan\n", "- salt\n", "- pepper\n" ]

[ "- roast the beet for 45 minutes to an hour depending on your oven.\n", "- peel the beet and remove the ends.\n", "- puree the beet in a food processor.\n", "- add the beets, egg, flour, salt, and olive oil to your kitchenaid stand mixer fitted with the flat beater attachment.\n", "- mix for 30 seconds on speed 2.\n", "- the consistency will look like the photo above.\n", "- replace the flat beater attachment with the dough hook.\n", "- mix on speed 2 for another 2 minutes.\n", "- the dough should be leathery, but pliable and not sticky.\n", "- you may need to add water or flour to reach the right consistency.\n", "- remove the dough and hand knead for a few minutes.\n", "- cut the dough into four pieces.\n", "- attach the pasta roller to the stand mixer.\n", "- roll each piece of pasta through the pasta roller starting on level 1 with the stand mixer on speed 2.\n", "- once the dough has passed through the roller, fold it into thirds and run it through two more times again on setting 1.\n", "- set the pasta roller attachment to setting 2 and feed the dough through one time.\n", "- repeat this process for setting 3 and setting 4.\n", "- replace the pasta roller attachment with the fettuccine cutter attachment.\n", "- roll each pasta sheet through the fettuccine cutter.\n", "- gather the pasta and set aside.\n", "- preheat the kitchenaid 30'' combination wall oven with even heat true convection to 425 degrees f.\n", "- place the beet on a kitchenaid professional grade nonstick sheet pan.\n", "- roast the beet for 45 minutes to an hour depending on your oven.\n", "- peel the beet and remove the ends.\n", "- puree the beet in a food processor.\n", "- add the beets, egg, flour, salt, and olive oil to a kitchenaid professional 620 6 quart bowl lift stand mixer with the flat beater attachment.\n", "- mix for 30 seconds on speed 2.\n", "- replace the flat beater attachment with the dough hook.\n", "- mix on speed 2 for another 2 minutes.\n", "- the dough should be leathery but pliable and not sticky.\n", "- you may need to add water or flour to reach the right consistency.\n", "- remove the dough and hand knead for a few minutes.\n", "- cut the dough into four pieces.\n", "- attach the pasta roller attachment from the kitchenaid pasta roller and cutter set to the stand mixer.\n", "- roll each piece of pasta through the pasta roller starting on level 1 with the stand mixer on speed 2.\n", "- once the dough has passed through the roller, fold it into thirds and run it through two more times again on setting 1.\n", "- set the pasta roller attachment to setting 2 and feed the dough through one time.\n", "- repeat this process for setting 3 and setting 4.\n", "- replace the pasta roller attachment with the fettuccine cutter attachment.\n", "- roll each pasta sheet through the fettuccine cutter.\n", "- gather the pasta and set aside.\n", "- chop the mushrooms using the professional series 8'' chef's knife from the kitchenaid 11pc professional series cutlery set.\n", "- in a kitchenaid 7 ply stainless steel with copper core 10'' skillet, melt and slightly brown the butter.\n", "- add the mushrooms, herbes de provence, and salt and pepper to taste.\n", "- saute on the kitchenaid 36'' 5 burner gas cooktop until browned.\n", "- bring a kitchenaid tri ply copper 3.\n", "- 5 quart saute pan of salted water to a boil.\n", "- add the pasta.\n", "- cook for 2 to 3 minutes.\n", "- strain the pasta, and put it back into the pan.\n", "- add the mushrooms and more butter if necessary.\n", "- cut the grape tomatoes in half with the professional series 8'' scalloped bread knife from the kitchenaid 11pc professional series cutlery set.\n", "- plate the pasta.\n", "- to serve, top with the tomatoes, arugula, and parmesan.\n", "- .\n" ]

[ "- 1.0 pound boneless pork loin\n", "- 0.5 onion\n", "- 1.0 green bell pepper\n", "- 2.0 teaspoon vegetable oil\n", "- 4.0 flour tortillas\n", "- 1.0 cup salsa\n" ]

[ "- heat oil in large nonstick skillet over medium high heat.\n", "- stir fry pork, onion and green pepper 4 5 minutes, until pork is lightly browned and onion tender.\n", "- roll up pork mixture in flour tortillas and serve with salsa.\n", "- serves 4.\n", "- .\n" ]

[ "- 8 oz cooked lobster tail meat\n", "- 1 tbsp minced chives\n", "- 2 tsp minced shallots\n", "- 2 tbsp chopped celery\n", "- 1 tbsp light mayonnaise\n", "- 1 tbsp fat free greek yogurt\n", "- pinch of black pepper\n", "- 1/2 tsp lemon zest\n", "- 3/4 cup shredded lettuce\n", "- 3 slices tomato\n", "- 3 hot dog buns\n" ]

[ "- chop lobster into small bite sized pieces and combine with chives, shallots, celery, mayonnaise, yogurt, black pepper and lemon zest.\n", "- place 3 hot dog buns on a platter, top with shredded lettuce and 1/3rd of the lobster salad.\n", "- .\n" ]

[ "- 8 lamb loin chops\n", "- 3 cloves garlic\n", "- 1 teaspoon extra virgin olive oil\n", "- 1/2 fresh lemon\n", "- 1 1/4 teaspoon kosher salt\n", "- 1 tbsp za'atar\n", "- fresh ground pepper\n" ]

[ "- rub the lamb chops with oil and garlic.\n", "- squeeze the lemon over both sides, than season with salt, zatar and black pepper.\n", "- grill on an outdoor grill or indoor grill pan over medium high heat to desired liking, about 4 to 5 minutes on each side or broil in the oven on the top rack, 4 to 5 minutes on each side.\n", "- .\n" ]

[ "- 16.5 oz package yellow cake mix\n", "- 6 oz plain fat free greek yogurt\n", "- 1 cup water\n", "- 2 large egg whites\n", "- 1 tsp vanilla extract\n", "- baking spray\n", "- 48 oz wilton blue chocolate candy melts\n", "- mandm's minis\n", "- 48 mini marshmallows\n", "- 48 lollipop sticks\n", "- styrofoam block\n" ]

[ "- preheat oven to 350degf.\n", "- lightly spray your cake pop pan with baking spray.\n", "- combine all the cake ingredients in a large mixing bowl and beat until combined.\n", "- place the batter into a pastry bag or large ziplock bag with the tip cut off.\n", "- pipe the batter into the prepared cake pop pan and bake about 18 minutes i rotated the pan after 10 minutes to be sure they baked evenly.\n", "- let it rest 5 minutes before opening the pan.\n", "- place cake balls on a wire rack and repeat with remaining batter.\n", "- using a scissor, cut the seam off the balls.\n", "- refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.\n", "- melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate.\n", "- insert the tip of the stick into the melted chocolate, then into the cake ball this helps hold the stick in place.\n", "- in batches, melt remaining chocolate.\n", "- dip the cake pops into the chocolate, let the excess drip off then place stick on a styrofoam block about a minute, and quickly add the mandms and marshmallows to form a rainbow.\n", "- .\n" ]

[ "- 1 1/2 lb flank steak\n", "- 1/2 tsp cumin\n", "- 2 garlic cloves\n", "- 1/2 tsp kosher salt\n", "- fresh cracked pepper to taste\n", "- 3 tbsp red onion\n", "- 1 tsp olive oil\n", "- 1/4 cup fresh squeezed lime juice\n", "- 2 medium vine ripe tomatoes\n", "- 1 cup canned black beans\n", "- 1 cups frozen corn kernels\n", "- 2 tbsp finely minced cilantro\n", "- kosher salt and fresh pepper to taste\n" ]

[ "- season steak with the crushed garlic, cumin, salt and pepper and set aside 5 10 minutes.\n", "- combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes.\n", "- add tomatoes, black beans, corn, cilantro and set aside.\n", "- heat a clean lightly greased indoor or outdoor grill on high heat.\n", "- grill steak on high heat, 6 8 minutes on each side or until your desired degree of doneness.\n", "- let the meat rest about 5 minutes before slicing.\n", "- slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.\n", "- .\n" ]

[ "- 1.0 pound ham\n", "- 2.0 package swiss cheese\n", "- 24.0 buns\n", "- 2.0 stick butter\n", "- 4.0 tablespoon worcestershire sauce\n", "- 8.0 tablespoon brown sugar\n", "- 4.0 teaspoon dry mustard\n", "- 2.0 tablespoon poppy seeds\n" ]

[ "- assemble ham and cheese on buns and place on a jelly roll pan lined with tinfoil and sprayed with pam.\n", "- add the rest of the ingredients to melted butter and stir well.\n", "- pour sauce slowly over the top of the sandwiches, coating them evenly.\n", "- cover with foil and refrigerate for several hours, or overnight.\n", "- keep covered and bake at 350 degrees for30 minutes.\n", "- serve warm.\n", "- .\n" ]

[ "- 4 clover large brown eggs\n", "- 1 cup flour\n", "- 1/4 cup sugar\n", "- 3/4 cup clover 2 reduced fat milk\n", "- 1/4 cup orange juice\n", "- 1 tsp vanilla\n", "- 1/2 tsp orange zest\n", "- pinch of salt\n", "- nonstick oil cooking spray\n", "- cooking oil with a high smoke point for frying grapeseed or peanut oil works best\n", "- clover cream on top vanilla yogurt optional topping\n", "- 1 cup clover low fat cottage cheese\n", "- 8 oz clover cream cheese\n", "- 1/4 cup sugar\n", "- 1 egg yolk\n", "- 1 tbsp orange juice\n", "- 1 tsp vanilla\n", "- 1/2 tsp orange zest\n", "- pinch of salt\n" ]

[ "- if starting the night before.\n", "- .\n", "- .\n", "- place the clover low fat cottage cheese from the filling ingredients into a strainer lined with cheesecloth placed on top of a bowl.\n", "- let the cottage cheese drain in the refrigerator overnight to remove excess liquid.\n", "- if starting the same day.\n", "- .\n", "- .\n", "- place the clover low fat cottage cheese from the filling ingredients into a double layer piece of cheesecloth.\n", "- gather the cheesecloth into a bundle around the cottage cheese and squeeze gently and repeatedly to remove as much liquid as possible.\n", "- blend all of the blintz batter ingredients together using a food processor, blender, immersion blender or electric hand mixer.\n", "- consistency of the batter should be smooth no lumps.\n", "- warm up a nonstick skillet on medium heat until hot.\n", "- the skillet is ready when a drop of water sizzles on the surface of the pan.\n", "- if the water pops or jumps out of the pan, the skillet is too hot let it cool slightly before starting.\n", "- if the water sizzles, it's at the perfect temperature.\n", "- grease the entire surface of the hot pan generously with nonstick cooking oil spray keep the oil spray away from gas stovetop flame.\n", "- pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.\n", "- let each blintz cook for 60 75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden.\n", "- you can tell it's ready by touching the center of the pancake's surface it should be dry and slightly tacky to the touch.\n", "- do not flip the blintz to cook the other side.\n", "- use a spatula to take the blintz out of the pan and place it on a plate.\n", "- keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels.\n", "- this will help keep them from sticking together.\n", "- when all of the blintzes are cooked, create your filling.\n", "- put all of the filling ingredients into a food processor and blend until smooth.\n", "- alternatively, you can use a fork to mix all ingredients together.\n", "- now you're going to stuff and wrap up your blintzes place a blintz browned side facing upward.\n", "- put 3 tbsp of filling on the lower part of the browned blintz, about an inch from the edge.\n", "- fold the lower edge of the blintz up over the filling.\n", "- fold the sides of the blintz inward, as though you're folding an envelope.\n", "- roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.\n", "- when the blintzes are stuffed and rolled, the less cooked side will be showing outside.\n", "- now you are ready to fry them.\n", "- pour 1/2 cup of frying oil into the skillet and heat over medium until hot.\n", "- do not let the oil turn brown or start smoking if this happens, discard the oil and try again.\n", "- cook the blintzes in batches of 3 this will give you space to turn them easily in the pan.\n", "- carefully place the stuffed blintzes flap side down into the hot oil.\n", "- the blintzes should fry for 1 to 2 minutes until they're brown and crispy.\n", "- turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 2 minutes.\n", "- blintzes should be evenly browned on both sides.\n", "- serve blintzes warm.\n", "- they can be served as is or made extra special by topping with a dollop of clover cream on top vanilla yogurt.\n", "- .\n" ]

[ "- thyme\n", "- 5.0 carrots\n", "- 8.0 cup beef broth\n", "- 1.0 leek\n", "- 0.5 tomato\n", "- 1.0 onion\n", "- 5.0 cloves\n", "- 1.0 pinch salt\n", "- 2.0 pound beef brisket\n", "- 0.2 cup chives\n", "- 25.0 slice toasted baguette\n", "- celery\n", "- dijon mustard\n" ]

[ "- in a large pot, bring the bouquet garni, carrots, beef broth, leeks, tomato, onion with cloves poked into it, salt and pepper to a boil.\n", "- add more water if necessary to cover everything.\n", "- turn down the heat to medium low heat and add the meat.\n", "- cook for 2 hours, until meat is cooked.\n", "- once meat is cooked, place divide/cut into different slices and portions that are to your liking.\n", "- remove the vegetables, bouquet garni and meat from the broth.\n", "- serve the broth in bowls and top with chives and toasted baguette.\n", "- here is where your opinion comes to play.\n", "- you can add the vegetables to the soup, serve with the salads and meat or freeze for another use.\n", "- if you choose to serve them with the salads, arrange them on the plates along side the side salads with the meat and mustard.\n", "- .\n" ]

[ "- 1.0 tablespoon vegetable oil\n", "- 1.0 onion\n", "- 3.0 poblano pepper\n", "- 1.0 red bell pepper\n", "- 1.0 clove garlic\n", "- 4.0 cob corn on the\n", "- 4.0 cup water\n", "- 3.0 tablespoon knorr reduced sodium chicken flavor bouillon\n", "- 1.5 cup cooked chicken\n" ]

[ "- heat oil in a medium saucepot over medium heat and cook onion about 4 minutes or until tender, stirring occasionally.\n", "- add poblano peppers and red pepper and cook about 3 minutes, stirring occasionally.\n", "- add garlic and cook about 30 seconds.\n", "- add corn, water and knorr reduced sodium chicken flavor bouillon.\n", "- bring to a boil.\n", "- reduce heat and simmer covered about 10 minutes.\n", "- process soup in a blender or food processor, in batches, until smooth.\n", "- return to saucepot.\n", "- add chicken and heat through.\n", "- serve hot and garnish with reserved red pepper and sour cream.\n", "- .\n" ]

[ "- 1.0 kilogram asperges\n", "- 2.0 knorr saus voor asperges\n", "- 250.0 gram zalm\n", "- 2.0 tablespoon citroensap\n", "- 300.0 gram tagliatelle\n", "- 1.0 citroen\n", "- dille\n" ]

[ "- schil de asperges en snijd het onderste houtige stukje eraf.\n", "- kook ze tot ze gaar zijn ca.\n", "- 15 minuten, afhankelijk van de dikte.\n", "- haal ze uit het water en laat ze uitlekken.\n", "- snijd ze daarna in schuine stukken van 3 4 cm.\n", "- houd ze warm tot gebruik.\n", "- kook de tagliatelle beetgaar zoals aangegeven op de verpakking.\n", "- maak, terwijl de asperges en de pasta koken, de knorr saus voor asperges volgens de aanwijzingen op de verpakking.\n", "- voeg de aspergestukjes, de blokjes zalm en het citroensap toe en laat alles samen nog 2 minuten zachtjes koken.\n", "- rasp ca.\n", "- 3/4 eetlepel citroenschil van de citroen op de fijnste gaatjes van een rasp of met een citrusrasp.\n", "- giet de pasta af en schep om met de citroenrasp.\n", "- verdeel de pasta meteen over de borden en schep in het midden de zalmsaus.\n", "- bestrooi met zwarte peper en garneer met dille.\n", "- .\n" ]

[ "- 4 cups raw unsalted sunflower seeds\n", "- shelled\n", "- 5 9 tsp sunflower oil or any mildly flavored non solid vegetable oil like grapeseed\n", "- amount may vary\n", "- 3 tbsp honey or to taste for vegan use agave nectar or your favorite sweetener\n", "- 1/4 tsp sea salt or to taste\n" ]

[ "- preheat oven to 350 degrees f.\n", "- spread the sunflower seeds evenly across a sheet tray and roast until lightly browned and fragrant, stirring occasionally, for about 20 25 minutes.\n", "- be sure to check on them often to avoid burning.\n", "- allow the sunflower seeds to cool to room temperature.\n", "- in a food processor, combine the roasted sunflower seeds with the honey and salt use more or less salt and honey to taste, if desired.\n", "- begin processing the seeds.\n", "- at first the nut butter will clump together in pieces.\n", "- add the oil 1 tsp at a time, smoothing out the butter and processing frequently, until you reach your desired consistency.\n", "- scrape down the sides of the processor as necessary.\n", "- i like my sunflower butter on the soft, semi goopy side, so i tend to use more oil.\n", "- this also helps to keep the butter moist when it is refrigerated.\n", "- you can use less oil for a thicker, drier butter if you prefer.\n", "- continue processing until smooth.\n", "- store your sunflower butter in an airtight container in the refrigerator i use a mason jar.\n", "- use it within a month for freshest taste.\n", "- as with most natural nut and seed butters, some oil may separate from the butter over time.\n", "- if this happens, just use a spoon to mix the oil back into the butter.\n", "- .\n" ]

[ "- 2.0 sweet potatoes\n", "- 2.0 teaspoon olive oil\n", "- 0.2 cup sweet onion\n", "- 1.0 clove garlic\n", "- 0.5 cup vegetable broth\n", "- 0.5 teaspoon salt\n", "- 0.2 cup crumbled goat cheese\n", "- 2.0 tablespoon roasted almonds\n", "- 1.0 teaspoon fresh rosemary\n", "- freshly ground black pepper\n" ]

[ "- attach spiralizer attachment to kitchenaid stand mixer.\n", "- center one sweet potato section on fruit and vegetable skewer attach to spiralizer.\n", "- attach peeling blade and fine spiralizng blade and position at end of sweet potato.\n", "- place medium bowl below blade to catch sweet potato and peel.\n", "- turn stand mixer to speed 4 and process until blade reaches end of sweet potato.\n", "- repeat with remaining sweet potato.\n", "- place spiralized sweet potatoes in kitchenaid food processor pulse 6 to 8 times or until sweet potato forms rice sized pieces.\n", "- if you do not have a food processor, finely chop the spiralized sweet potatoes with a knife.\n", "- heat 2 teaspoons olive oil in large skillet over medium high heat.\n", "- add onion and garlic saute 1 minute.\n", "- add sweet potato and salt stir to coat with oil.\n", "- stir in broth, 2 tablespoons at a time cook 7 to 10 minutes or until sweet potatoes are tender.\n", "- divide risotto between two serving plates.\n", "- top with goat cheese, almonds and rosemary.\n", "- season with freshly ground black pepper, if desired.\n", "- .\n" ]

[ "- dates\n", "- cream cheese\n", "- apple\n", "- marshmallows\n", "- peanut butter\n" ]

[ "- stuff dates with cream cheese and serve layer sliced apples with peanut butter and arrange small marshmallows and top with another slice of apple to get the monster lips teeth look.\n" ]

[ "- 2.0 pork shanks\n", "- 1.0 cup chicken stock\n", "- 1.0 cup veal stock\n", "- 1.0 quart lard\n", "- 1.0 onion\n", "- 1.0 apple\n", "- 0.2 cup lard\n", "- 3.0 dash sherry vinegar\n", "- toast\n", "- cornichons\n", "- pickled fruit\n", "- pickled vegetables\n", "- frisee\n", "- 2.0 eggplant\n", "- 3.0 cup cider vinegar\n", "- 1.0 cup sugar\n", "- 1.0 tablespoon kosher salt\n", "- 0.2 cup pickling spices\n", "- 4.0 mango\n", "- 3.0 pomegranate seeds\n", "- 2.0 chiles\n", "- 2.0 cup rice wine vinegar\n", "- 1.0 cup sugar\n", "- 1.0 tablespoon kosher salt\n" ]

[ "- split shanks.\n", "- put in pressure cooker with stock.\n", "- pressure cook on high for 35 minutes pick meat from bones saute onion and apple in 1/4 cup lard add rendered lard, meat, salt, pepper, onion, and apple to food processor.\n", "- process until smooth bring vinegar, chilis, sugar and salt to a boil, strain and cool combine pickling liquid with mango and pomegranate seeds, let rest at least 3 hours in refrigeration bring vinegar, sugar, salt and pickling spices to a boil, strain and cool combine pickling liquid with eggplant, let rest at least 3 hours in refrigeration serve with pickled fruit and vegetables, cornichons, toast and frisee salad.\n" ]

[ "- 2.0 large eggs\n", "- 1.0 cup milk\n", "- 2.0 tablespoon water\n", "- 0.5 cup all purpose flour\n", "- 2.0 tablespoon unsalted butter\n", "- 2.0 tablespoon almonds\n", "- 1.0 cup chopped fresh sage\n", "- 6.0 clove garlic\n", "- 0.5 cup grated parmesan cheese\n", "- 0.5 lemon juice\n", "- 0.3 cup bertolli classico olive oil\n", "- 1.0 teaspoon kosher salt\n", "- 0.5 teaspoon ground black pepper\n", "- 0.3 cup dry white wine\n", "- 1.0 jar bertolli alfredo sauce\n", "- 8.0 ounce salmon\n", "- 1.0 tomato\n", "- 1.0 yellow onion\n", "- 2.0 tablespoon capers\n", "- 0.5 cup tips\n", "- 2.0 tablespoon finely chopped fresh parsley\n" ]

[ "- preheat oven to 200deg.\n", "- process milk, eggs, water, flour, 2 tablespoons melted butter and 2 tablespoons chopped sage leaves in blender or food processor at high speed 1 minute or until blended.\n", "- remove from blender and refrigerate covered at least 30 minutes.\n", "- combine remaining sage, almonds, 3 cloves garlic, 1/4 cup cheese, lemon juice and peel, 1/4 cup olive oil, salt and pepper in same blender or food processor until combined, adding additional olive oil, 1 tablespoon at a time, if needed set aside.\n", "- heat lightly greased 8 inch skillet over medium heat and cook 1/4 cup batter, tilting skillet to allow batter to coat bottom, 20 seconds or until set and lightly golden turn crepe and cook until set.\n", "- remove, place parchment paper or aluminum foil between crepes cover and keep warm in oven.\n", "- repeat with remaining batter.\n", "- heat 1 tablespoon olive oil in 12 inch nonstick skillet over medium high heat and cook salmon, turning once, 8 minutes or until salmon flakes with a fork.\n", "- remove salmon from skillet and flake set aside.\n", "- heat remaining olive oil over medium high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender.\n", "- stir in remaining garlic, tomato, asparagus and cooked salmon and cook, stirring occasionally, 3 minutes or until heated through.\n", "- remove from heat and stir in remaining 1/4 cup cheese, capers and parsley.\n", "- season, if desired, with salt and pepper.\n", "- bring sauce, wine and sage mixture to a boil over medium heat in 1 quart saucepan.\n", "- reduce heat to low and simmer, stirring occasionally, 4 minutes.\n", "- to assemble, arrange crepes on clean flat surface.\n", "- spread each with small amount of sauce mixture, then evenly divide salmon mixture gently roll.\n", "- arrange crepes on serving dish, then top with remaining sauce mixture.\n", "- garnish, if desired, with additional parmesan cheese and chopped parsley.\n", "- .\n" ]

[ "- 1/2 very ripe banana\n", "- 1/4 teaspoon vanilla extract\n", "- 2 tablespoons all purpose flour\n", "- 1 teaspoon sugar\n", "- 1/4 teaspoon baking powder\n", "- pinch of salt\n", "- 1 tsp oil of your choice\n", "- mini chocolate chips\n", "- sprinkles\n", "- chopped walnuts\n", "- chopped pecans\n", "- hemp seeds\n", "- etc\n" ]

[ "- mash the banana in a small bowl and mix in oil and vanilla extract.\n", "- put the flour, sugar if using, baking powder and salt in a small espresso mug.\n", "- blend thoroughly with a fork.\n", "- add the mashed bananas, mix in any additional mix ins like chocolate chips, nuts, etc.\n", "- microwave 90 seconds then let it cool about 1 minute before eating.\n", "- if making a double batch in a large mug, cook 2 minutes.\n", "- .\n" ]

[ "- 1.0 pound lean ground pork\n", "- 2.0 tablespoon soy sauce\n", "- 2.0 scallions\n", "- 2.0 tablespoon ginger\n", "- 2.0 clove garlic\n", "- 14.0 ounce asian dumpling wrappers\n", "- 2.0 tablespoon vegetable oil\n" ]

[ "- for the dipping sauce, mix 1/2 cup soy sauce with 1 tablespoon scallions, 1 tablespoon ginger and 1 minced garlic clove in a small bowl set aside.\n", "- for the filling, mix ground pork with remaining scallions, 2 tablespoons soy sauce, 1 tablespoon ginger and the rest of the minced garlic in a medium bowl.\n", "- line a large baking sheet with waxed or parchment paper.\n", "- for each dumpling, place a teaspoon of filling on the bottom half of a dumpling wrapper.\n", "- moisten the bottom edge of the wrapper with water, fold in half, and press the open edges closed.\n", "- stand the pot stickers, with the closed edges up, on baking sheet.\n", "- heat 2 tablespoons oil in a large nonstick skillet over medium high heat until hot but not smoking.\n", "- in batches, place pot stickers in the skillet, flat \"bottoms\" down.\n", "- cook until bottoms are golden brown, about 1 minute.\n", "- carefully pour in about 1 cup water it will boil up and tightly cover.\n", "- boil for 3 minutes.\n", "- uncover and cook until water has evaporated and pot stickers are sizzling, about 3 minutes more.\n", "- transfer to a heatproof serving platter and keep pot stickers warm in a preheated 200 degree f.\n", "- oven, loosely covered with aluminum foil, while cooking remaining pot stickers.\n", "- wipe out the skillet between batches.\n", "- pour dipping sauce into ramekins.\n", "- serve pot stickers with the sauce.\n", "- you can find dumpling wrappers in the ethnic or asian section of most major supermarkets.\n", "- there will be about 60 wrappers in the package.\n", "- .\n" ]

[ "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n", "- none none\n" ]

[ "- preheat oven to 375o f.\n", "- cook and stir chicken and cumin into a nonstick skillet sprayed with cooking spray over medium heat 2 minutes.\n", "- add in the bell peppers cook 2 minutes, stirring occasionally.\n", "- stir in the salsa cook 2 minutes.\n", "- add in neufchatel cook 2 minutes or until melted.\n", "- stir in the beans and tomatoes.\n", "- spread 1/3 of the chicken mixture onto the bottom of an 8'' square baking dish cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese.\n", "- top with remaining tortilla and chicken mixture.\n", "- cover dish and bake 20 minutes or until heated through.\n", "- sprinkle with remaining shredded cheese bake, uncovered 5 minutes or until melted.\n", "- .\n" ]

[ "- 12 small baking apples\n", "- 1 large lemon\n", "- juiced\n", "- 1 tsp lemon zest\n", "- 1 tsp nutmeg\n", "- 1/4 cup unsalted butter\n", "- plus more for greasing the dish\n", "- 1 1/4 cups brown sugar\n", "- 1 cup bread crumbs\n", "- 1 pint heavy whipping cream\n", "- 1/4 cup powdered sugar\n", "- 1 tsp nutmeg\n", "- 1 tsp almond extract\n" ]

[ "- preheat the oven to 350 degrees f.\n", "- peel and core the apples, then slice them very thin.\n", "- place the slices in a large mixing bowl.\n", "- pour lemon juice and lemon zest over the apples along with the nutmeg.\n", "- toss the apples with a spatula till evenly coated by the lemon juice, zest, and nutmeg.\n", "- chop the unsalted butter into several very small chunks.\n", "- grease a 9x13 baking dish with unsalted butter.\n", "- create a single thick layer of apple slices on the bottom of the dish, covering the entire surface with apples.\n", "- sprinkle a generous layer of brown sugar on top of the apples.\n", "- dot a few bits of butter across the top of the sugar.\n", "- sprinkle a thin layer of bread crumbs on top of the butter.\n", "- repeat this process of layering apple slices, brown sugar, butter, and bread crumbs until the dish is full.\n", "- finish the dish with a thin layer of bread crumbs.\n", "- bake the pudding uncovered for 50 60 minutes until the edges brown, the pudding is cooked through, and the apples are soft.\n", "- serve warm topped with cream sauce, if desired.\n", "- .\n" ]

[ "- 2.0 lemons\n", "- 1.0 lemon\n", "- 1.5 cup kosher salt\n", "- 0.5 cup sugar\n", "- 1.0 tablespoon whole peppercorns\n", "- 1.0 turkey\n", "- 0.5 stick butter\n", "- 8.0 sage leaves\n", "- 2.0 tablespoon evoo\n", "- 3.0 carrots\n", "- 3.0 stalk celery\n", "- 2.0 onions\n", "- freshly ground pepper\n", "- gravy\n", "- turkey drippings\n", "- 2.0 tablespoon all purpose flour\n", "- 1.0 cup chicken broth\n", "- kosher salt\n", "- freshly ground pepper\n", "- 2.0 tablespoon butter\n", "- 0.5 teaspoon fresh thyme\n" ]

[ "- in a stockpot large enough to hold the turkey, over high heat, bring 2 cups water, lemon slices, salt, sugar, and peppercorns to a boil.\n", "- remove pot from heat and add 2 gallons ice water and lemon juice.\n", "- submerge the turkey, cover the pot, and refrigerate for at least 6 hours or up to overnight.\n", "- remove the brined turkey and rinse under cold water.\n", "- transfer turkey to a wire rack, with paper towels placed underneath, to drain dry the skin with paper towels.\n", "- run your fingers under the turkey's breast and thigh skin to loosen.\n", "- work butter slices and sage leaves under the skin.\n", "- dry the skin again with paper towels, then rub with oil.\n", "- place carrots, celery, and onions in a shallow roasting pan place turkey in the center.\n", "- sprinkle with pepper.\n", "- refrigerate for at least 2 hours or up to overnight.\n", "- remove from the refrigerator 2 hours before cooking.\n", "- preheat oven to 450 degrees f.\n", "- if any liquid has collected in the roasting pan, remove it with a baster.\n", "- tuck the turkey wings underneath the bird and tie the legs together with kitchen twine.\n", "- place the turkey in the oven.\n", "- lower the temperature to 350 degrees f.\n", "- roast for 1 hour, then baste with pan juices.\n", "- if breast is browning too quickly, cover with foil.\n", "- rotate the pan and continue to roast, basting turkey every 30 minutes, until an instant read thermometer reaches 165 degrees f when inserted into the thickest part of the thigh, 21/2 to 3 more hours.\n", "- transfer turkey to a cutting board and let rest 30 minutes before carving.\n", "- reserve drippings for gravy, if desired.\n", "- to make the gravy add flour to drippings in roasting pan and cook over medium heat, scraping up the browned bits from the bottom of the pan, until the mixture turns a rich brown, 5 to 8 minutes.\n", "- slowly add chicken broth and stir until gravy thickens, adding more broth if needed.\n", "- add kosher salt and freshly ground pepper to taste.\n", "- stir in butter until it melts.\n", "- add fresh thyme leaves, if desired.\n", "- .\n" ]

[ "- 5 tablespoons skinny creamy caesar dressing\n", "- 1 tbsp unsalted butter\n", "- 1 tsp extra virgin olive oil\n", "- 2 garlic cloves\n", "- 1 pound peeled and deveined jumbo shrimp\n", "- 1/4 teaspoon kosher salt\n", "- freshly ground black pepper\n", "- pinch red pepper flakes\n", "- juice from 1/2 a lemon\n", "- 2 tbsp chopped fresh italian parsley\n", "- 8 corn tortillas\n", "- 8 romaine lettuce leaves\n", "- 2 1/2 tablespoons freshly grated parmesan cheese\n", "- 2 scallions\n", "- 1/3 cup freshly grated parmesan cheese\n", "- juice from 1 lemon\n", "- 1 small garlic clove\n", "- 1/2 tablespoon dijon mustard\n", "- 2 anchovy filets\n", "- 1 tablespoon extra virgin olive oil\n", "- 5 tablespoons 0 fat greek yogurt\n", "- 1/8 teaspoon kosher salt\n", "- freshly ground black pepper\n" ]

[ "- in a small blender or food processor, combine dressing ingredients.\n", "- process until smooth, adding a little water, if necessary, for thinner consistency.\n", "- set aside.\n", "- add butter and oil to a large skillet over medium heat.\n", "- when butter is melted, add garlic and saute 30 seconds.\n", "- add shrimp and season with 1/8 teaspoon salt and pepper.\n", "- cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper.\n", "- cook an additional 2 minutes or until shrimp are opaque and cooked through.\n", "- remove from heat and add red pepper if using, lemon juice, and parsley.\n", "- toss to evenly coat.\n", "- meanwhile, heat tortillas according to package directions.\n", "- in a medium bowl, toss lettuce with 2 tablespoons caesar dressing.\n", "- divide tortillas and shrimp evenly among 4 plates.\n", "- spoon pan sauce over shrimp, top each with freshly grated parmesan, scallions, and caesar slaw.\n", "- divide remaining 3 tablespoons of dressing evenly over tacos.\n", "- .\n" ]

[ "- 10.0 clove garlic\n", "- 2.0 tablespoon i can't believe it's not butter spread\n", "- 20.0 scallops\n", "- 0.2 cup apple juice\n", "- 0.2 cup onion\n", "- 0.2 cup dry white wine\n", "- 1.0 tablespoon pure maple syrup\n", "- 4.0 tablespoon chives\n", "- regular or converted rice\n", "- 1.0 pound asparagus\n", "- 1.0 tablespoon lemon juice\n" ]

[ "- cover garlic with water in 1 quart saucepan and bring to a boil over high heat.\n", "- boil 5 minutes.\n", "- remove garlic and set aside.\n", "- melt i can't believe it's not butter spread in 12 inch skillet over medium heat and cook 1 minute or until lightly golden.\n", "- add scallops and cook, stirring occasionally, 4 minutes or until scallops are golden.\n", "- remove scallops and set aside.\n", "- stir juice, shallots, champagne, maple syrup, garlic and 2 tablespoons chives into same skillet.\n", "- bring to a boil over high heat.\n", "- continue boiling, scraping up brown bits from bottom of skillet, until slightly thickened, about 2 minutes.\n", "- arrange scallops over hot rice on serving platter.\n", "- top with sauce and remaining 2 tablespoons chives.\n", "- serve with asparagus tossed with lemon juice and, if desired, salt and ground black pepper to taste.\n", "- .\n" ]

[ "- 6 tbsp mild flavored frying oil\n", "- divided\n", "- 2 3 medium onions\n", "- chopped\n", "- 1 lb white mushrooms in 1/4 inch thick slices\n", "- 3 hard boiled eggs\n", "- quartered\n", "- 1/2 cup shelled walnuts\n", "- 1/2 tsp kosher salt\n", "- 1/4 tsp freshly ground black pepper\n", "- sliced scallions and/or butter lettuce\n", "- matzo to serve with optional use gf matzo if gluten free\n" ]

[ "- in a large skillet or saute pan, heat 3 tbsp oil over medium high heat.\n", "- add the onions, and saute until dark brown.\n", "- stir them every couple of minutes to keep from burning and scrape the pan with a flat spatula as you do so.\n", "- you want them to get really dark and caramelized.\n", "- this should take at least 20 minutes, maybe more.\n", "- remove from pan and let cool on a plate or bowl.\n", "- using the same pan, and without cleaning it, add 3 more tbsp oil and keep on medium high heat.\n", "- add the sliced mushrooms.\n", "- saute until they soften and release their juices, then continue to cook until very browned, about 5 more minutes.\n", "- remove from pan and let cool.\n", "- add the onions, the mushrooms, and all the remaining ingredients to a food processor or blender.\n", "- pulse a few times, then scrape down the side of the bowl.\n", "- run the processor some more, scraping the mixture down again, and keep repeating this until it's all well blended and the walnuts are pulverized into the mix if you see walnut pieces, keep going.\n", "- don't overdo it, though, or it'll turn into a paste.\n", "- you can serve immediately with matzo, of course, but it's actually even better when it has a chance to sit refrigerated for a few hours or overnight.\n", "- leftovers will keep, covered, in the fridge for about a week.\n", "- .\n" ]

[ "- 225.0 gram bladspinazie\n", "- 250.0 gram cherrytomaatjes\n", "- 300.0 gram rundergehakt\n", "- volle melk\n", "- 1.0 packet knorr wereldgerecht italiaanse lasagne bolognese\n", "- 100.0 gram kaas\n" ]

[ "- verwarm de oven voor tot 200degc.\n", "- ontdooi de bladspinazie volgens de aanwijzingen op de verpakking.\n", "- halveer de cherrytomaatjes.\n", "- verhit een koekenpan en bak hierin het rundergehakt zonder olie of margarine rul.\n", "- roerbak vervolgens de spinazie en de tomaatjes 3 minuten op hoog vuur mee.\n", "- roer de melk, 250 ml water en de sausmix uit het knorr wereldgerecht italiaanse lasagne bolognese xl pakket erdoor.\n", "- breng het aan de kook en laat het 2 3 minuten zachtjes doorkoken.\n", "- de saus blijft dun, omdat straks in de oven de lasagne er nog vocht aan zal onttrekken.\n", "- vet een ovenschaal in en maak laagjes van de lasagnebladeren en de saus.\n", "- begin en eindig met een laagje saus.\n", "- strooi als laatste de geraspte kaas erover.\n", "- bak de lasagne in de oven in 30 40 minuten gaar.\n", "- .\n" ]

[ "- 1.0 cup squash\n", "- 1.0 pie crust\n", "- 1.0 cup heavy cream\n", "- 1.0 cup sugar\n", "- 3.0 beaten eggs\n", "- 2.0 tablespoon water\n", "- 1.0 teaspoon cinnamon\n", "- 1.0 teaspoon nutmeg\n", "- 0.5 teaspoon salt\n" ]

[ "- to make your squash puree 1.\n", "- we cut of both end of the squash and cut the squash in half.\n", "- scoop out the seeds and pulp.\n", "- then with a vegetable peeler, peel off the skin.\n", "- then cube and chunk the flesh of the butternut squash.\n", "- put in a pot of boiling water and boil for 10 15 minutes to where the squash becomes very soft like mashed potato soft.\n", "- then drain and using a fork mash your squash to a puree.\n", "- measure out 1 cup of the puree.\n", "- for the pie 1.\n", "- preheat the oven to 425 degrees 2.\n", "- following the directions on the pillsbury pie crust box, roll out your pie crust into your pie pan and crimp the edges.\n", "- 3.\n", "- then combine all of the ingredients in a large bowl and mix with with a wire whisk until smooth.\n", "- please note, it will be very liquidy, this is normal.\n", "- 4.\n", "- pour mixture into the pie crust and bake for 10 minutes.\n", "- 5.\n", "- reduce heat to 300 and bake for 60 70 more minutes until the filling is slightly puffed and the bottom crust is golden brown.\n", "- 6.\n", "- the pie will need to cool completely to set.\n", "- 7.\n", "- store in the refrigerator and serve with fresh whipping cream.\n", "- notes the original recipe with pictures can be found at thethriftycouple.\n", "- com.\n", "- .\n" ]

[ "- 6 ounces thin sliced sirloin steaks\n", "- 1/8 teaspoon kosher salt\n", "- black pepper to taste\n", "- cooking spray\n", "- 3/4 cup diced onion\n", "- 3/4 cup diced green pepper\n", "- 1/4 cup light sour cream\n", "- 2 tablespoons light mayonnaise\n", "- 2 oz light cream cheese\n", "- 3 oz shredded mild provolone cheese\n", "- 4 medium portobello mushrooms\n" ]

[ "- preheat the oven to 400f.\n", "- spray a baking sheet with oil.\n", "- gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.\n", "- season steak with salt and pepper on both sides.\n", "- spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.\n", "- transfer to a cutting board and slice thin, set aside.\n", "- reduce the heat to medium low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.\n", "- combine all the ingredients in a medium bowl.\n", "- transfer to the mushroom caps, about 1/2 cup each.\n", "- bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.\n", "- .\n" ]

[ "- 2.0 sweet potatoes\n", "- 2.0 extra virgin coconut oil\n", "- 0.5 tea\n" ]

[ "- soak the sweet potatoes in water helps the dirt come off use a vegetable scrubbing brush to scrub the sweet potatoes clean pat them dry use a chopping board to cut the sweet potatoes in 4 lengthwise put all in a bit mixing bowl and add the salt and coconut oil then mix or flip to help all mix through place each of the sweet potatoes gently on baking trays i used 3 baking trays bake in a preheated oven at at 200c for 35 40 minutes.\n" ]

[ "- 250.0 gram sperziebonen\n", "- 1.0 courgette\n", "- 1.0 paprika\n", "- 500.0 gram rundergehakt\n", "- volle melk\n", "- 1.0 packet lasagne\n", "- 1.0 container cherrytomaatjes\n", "- 1.0 container mozzarella\n" ]

[ "- verwarm de oven voor tot 180degc.\n", "- maak de sperziebonen schoon en snijd ze in kleine stukjes.\n", "- snijd de courgette en de paprika in kleine blokjes.\n", "- bak het rundergehakt in een hapjespan rul en roerbak dan de groenten even mee.\n", "- voeg de melk, 700 ml.\n", "- water en de saus uit het knorr italiaanse lasagnette verdi pakket toe en breng dit al roerend aan de kook.\n", "- laat het een paar minuten zachtjes koken.\n", "- haal de pan van het vuur en roer de lasagnettes door de saus.\n", "- schep de saus in een ovenschaal en zorg ervoor dat er geen lasagnettes boven de saus uitsteken.\n", "- bak het gerecht in de oven in 25 minuten gaar.\n", "- meng ondertussen de dressing uit het pakket met 3 eetlepels olie en 3 eetlepels water en schep dit door de cherrytomaatjes en mozzarellabolletjes.\n", "- serveer de lasagnette en geef de salade er apart bij.\n", "- .\n" ]

[ "- 1.0 tortilla\n", "- 100.0 gram pizza tomato sauce\n", "- 125.0 gram mozzarella\n", "- rocket salad\n", "- freshly grated black pepper\n", "- olive oil\n" ]

[ "- heat up your oven for 200 c celsius.\n", "- prepare your tortilla and add 100 g of your pizza tomato sauce.\n", "- drain your cheese and slice it quite thin.\n", "- place you mozzarella on your pizza and put it in the oven to bake for 10 minutes.\n", "- when your pizza is ready season it with black pepper.\n", "- you can add olive oil as well for a more authentic taste please note that adds to the calories.\n", "- cut your pizza on a cutting board or use scissors.\n", "- add some rocket salad to balance out the taste.\n", "- enjoy with your favourite drink.\n", "- for more recipes please visit http //potsofsmiles.\n", "- blogspot.\n", "- co.\n", "- uk/.\n" ]

[ "- 2.5 pound beef chuck\n", "- 2.0 tablespoon all purpose flour\n", "- 2.0 tablespoon olive oil\n", "- 2.0 tablespoon tomato paste\n", "- 1.0 clove garlic\n", "- 1.0 teaspoon salt\n", "- 0.2 cup red wine\n", "- 3.0 cup beef stock\n", "- 2.0 tablespoon beef demi glace\n", "- 1.3 cup baby carrots\n", "- 1.0 cup pearl onions\n", "- 2.0 cup baby potatoes\n", "- 1.0 sprig fresh thyme\n", "- 1.0 head cauliflower\n" ]

[ "- set kitchenaid multi cooker to sear 450of and preheat.\n", "- add oil to cooking pot and heat for 1 minute.\n", "- coat beef with evenly with flour, and sear in oil in batches for 3 4 minutes, turning until browned on all sides.\n", "- add tomato paste, garlic and salt and stir until evenly coated.\n", "- set multi cooker to manual with the temperature set to 300 of.\n", "- add wine and deglaze by gently scraping the bottom of cooking pot.\n", "- add beef stock and demi glace and stir well.\n", "- add carrots, onions, potatoes and thyme.\n", "- cover and cook for 1 1/2 hours or until meat is fork tender.\n", "- add additional liquid if necessary.\n", "- place cauliflower on top of meat, cook covered for an additional 8 10 minutes or until just tender.\n", "- serve immediately.\n", "- .\n" ]

[ "- 1.0 envelope lipton recipe secrets onion soup mix\n", "- 3.0 cup water\n", "- 16.0 ounce tomatoes\n", "- 10.0 ounce okra\n", "- 0.5 cup green bell pepper\n", "- sliced\n", "- 0.3 cup chopped celery\n", "- 2.0 tablespoon chopped parsley\n", "- 1.0 clove garlic\n", "- 0.1 teaspoon cayenne pepper\n", "- 1.2 cup cooked ham\n", "- 1.0 cup cut up cooked chicken\n", "- 2.0 cup regular or convert rice\n" ]

[ "- combine lipton recipe secrets onion soup mix, water, tomatoes, okra, pepper, celery, parsley, garlic and pepper in 2 quart saucepan.\n", "- bring to a boil over high heat.\n", "- reduce heat to low and simmer covered, stirring occasionally, 45 minutes or until vegetables are tender.\n", "- stir in ham and chicken heat through.\n", "- serve over hot rice.\n", "- .\n" ]

[ "- 10 whole jalapeno peppers\n", "- 2 cups chopped cilantro\n", "- \n", "- 2 cups chopped parsley\n", "- \n", "- 8 cloves garlic\n", "- 1 tsp salt\n", "- \n", "- 6 cardamom pods\n", "- \n", "- 1/2 tsp caraway seeds\n", "- \n", "- 1/4 tsp cumin\n", "- pinch black pepper\n", "- 2 tbsp extra virgin olive oil\n", "- \n" ]

[ "- carefully stem and seed the jalapeno peppers.\n", "- wear gloves for this if possible the peppers will leave a layer of capsaicin on your skin for 24 48 hours that can really make you miserable your skin will feel burny and if you touch your eyes, they will burn badly.\n", "- best to wear gloves and avoid this misery discard the seeds and white pith, unless you really love spicy flavors.\n", "- .\n", "- .\n", "- then, reserve a few.\n", "- i doubt you'll need them though.\n", "- remove the seeds from the cardamon pods and discard the green pods.\n", "- if you don't have pods, substitute a heaping 1/4 tsp cardamom powder.\n", "- add the parsley to your food processor and roughly chop, then add the cilantro and roughly chop.\n", "- make sure it's rough, you don't want an herb puree here.\n", "- .\n", "- .\n", "- bits, pieces and stems are fine at this point.\n", "- place the jalapenos, garlic, salt, cardamom seeds or powder, caraway seeds, cumin, pepper and olive oil into the food processor.\n", "- pulse the mixture, scraping the sides periodically, until the whole thing begins to resemble a pesto like consistency not super smooth, a little texture is good.\n", "- taste the mixture.\n", "- careful, it's hot add more salt to taste if needed salt really makes the spicy flavors pop.\n", "- if you want it hotter, you can blend in some additional jalapeno seeds.\n", "- but seriously, it's plenty hot without the seeds.\n", "- add more olive oil for taste and texture, if desired.\n", "- keep it in a sealed jar or tupperware in the refrigerator for 4 5 days.\n", "- check by smelling to ensure freshness.\n", "- i don't recommend keeping longer than a week.\n", "- schug does freeze and defrost well i often make a big batch and freeze in smaller 1/2 cup portions, which we thaw as needed.\n", "- .\n" ]

[ "- 15.5 oz can black beans\n", "- 9 oz cooked corn\n", "- 1 medium tomato\n", "- 1/3 cup red onion\n", "- 1 scallion\n", "- 1 1/2 2 limes\n", "- 1 tbsp olive oil\n", "- 2 tbsp fresh minced cilantro\n", "- salt and fresh pepper\n", "- 1 medium hass avocado\n", "- 1 diced jalapeno\n" ]

[ "- in a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.\n", "- squeeze fresh lime juice to taste and stir in olive oil.\n", "- marinate in the refrigerator 30 minutes.\n", "- add avocado just before serving.\n", "- .\n" ]

[ "- 10.0 ounce couscous\n", "- 2.0 cup chicken broth\n", "- 5.0 tablespoon extra virgin olive oil\n", "- 0.5 teaspoon salt\n", "- 0.5 cup smucker's natural strawberry fruit spread\n", "- 0.2 cup balsamic vinegar\n", "- 1.0 cup strawberries\n", "- 2.0 tablespoon fresh mint leaves\n", "- 0.5 cup crumbled feta cheese\n" ]

[ "- prepare couscous mix according to package directions, using chicken broth, 1 tablespoon olive oil and salt.\n", "- place in large bowl fluff with fork.\n", "- whisk fruit spread, 1/4 cup olive oil and vinegar until blended.\n", "- pour over couscous.\n", "- stir until evenly blended.\n", "- cool at least 15 minutes.\n", "- fold in strawberries and mint just before serving.\n", "- sprinkle with cheese.\n", "- .\n" ]

[ "- 350.0 gram fresh pasta\n", "- 1.0 onion\n", "- 1.0 zucchini\n", "- 1.0 carrot\n", "- 2.0 potatoes\n", "- 250.0 gram tomatoes\n", "- salt\n", "- pepper\n", "- 1.0 tablespoon philadelphia cream cheese\n", "- 1.0 tablespoon curry powder\n", "- olive oil\n", "- chili powder\n" ]

[ "- cut the vegetables in very small pieces heat the olive oil and fry the potatoes and onions for a couple of minutes add the carrots and fry for a couple of minutes add the zucchini and fry for a couple of minutes cook the pasta add the tomatoes and cook for 10 minutes season with salt and pepper and curry add the cream cheese and the cooked pasta serve with a little bit of parmeggiano on top and chili if you like enjoy.\n" ]

[ "- 12 oz ronzoni smart taste pasta\n", "- 1 tsp olive oil\n", "- 1 medium onion\n", "- 1 red bell pepper\n", "- 5 cloves garlic\n", "- 1 lb italian chicken sausage\n", "- 1 medium head escarole\n", "- 1/4 cup grated parmigiano reggiano\n", "- 1/4 tsp crushed red pepper\n", "- salt and fresh pepper to taste\n" ]

[ "- rinse escarole and tear into bite sized pieces.\n", "- cook pasta in a large pot of salted water.\n", "- reserve 1 cup water before draining.\n", "- while pasta water boils, heat a large non stick skillet on medium heat.\n", "- add olive oil when hot add onions, peppers, garlic, salt and pepper.\n", "- cook until soft, about 4 5 minutes.\n", "- add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.\n", "- add escarole, cover and cook 2 minutes remove the cover, stir and cook about 3 more minutes or until wilted.\n", "- adjust salt and pepper to taste.\n", "- add cooked pasta, red pepper flakes, reserved water and parmigiano reggiano, toss well and transfer to a large serving bowl.\n", "- serve immediately.\n", "- .\n" ]

[ "- 2 tsp olive oil\n", "- 1/2 cup chopped green bell pepper\n", "- 1/2 cup chopped red bell pepper\n", "- small onion\n", "- 2 cloves garlic\n", "- 1 cup uncooked long grain rice\n", "- 15 oz can black beans\n", "- 1 1/2 cups water\n", "- 1/2 tsp cumin\n", "- 1 bay leaf\n", "- pinch oregano\n", "- salt and pepper to taste\n" ]

[ "- in a heavy medium sized pot, heat oil on medium heat.\n", "- add onions, peppers and garlic and saute until soft, about 4 5 minutes.\n", "- add rice, beans, water, cumin, bay leaf, oregano and salt and pepper.\n", "- simmer on medium low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.\n", "- cover, reduce heat to low, and simmer 20 minute don't peek.\n", "- make sure you have a good seal on your cover, the steam cooks the rice.\n", "- after 20 minutes, shut flame off and let it sit, covered another 5 minutes don't open the lid.\n", "- .\n" ]

[ "- 1.0 box duncan hines classic yellow cake mix\n", "- 1.0 box pudding mix\n", "- 4.0 eggs\n", "- 0.8 cup oil\n", "- 0.8 cup 7 up\n", "- vanilla extract\n" ]

[ "- put cake mix in large bowl and add 1 large box jell o lemon pudding mix.\n", "- mix well, then add eggs, and beat well.\n", "- add wesson oil, 7 up, and vanilla extract.\n", "- stir to combine.\n", "- pour in bundt pan and bake at 325 degrees for 40 45 minutes.\n", "- allow to cool, and then enjoy this 7 up cake with your loved ones.\n", "- if you like the cake, share the recipe tip you can create a quick glaze by placing 1/2 cup of duncan hines creamy home style vanilla frosting in a small microwave safe bowl.\n", "- microwave on high 100 power for 10 seconds add 5 to 10 seconds if necessary.\n", "- stir mixture until smooth and thin.\n", "- .\n" ]

[ "- 1 packet active dry yeast\n", "- 3/4 cup lukewarm water or milk\n", "- 1/4 cup white granulated sugar\n", "- 1/4 cup canola oil\n", "- 2 large eggs\n", "- 3/4 tsp vanilla extract\n", "- 18 ounces unbleached all purpose flour\n", "- 1 tsp salt\n", "- 1 tbsp vodka\n", "- \n", "- 1 1/4 cup fruit jelly or jam\n", "- 3 pints oil with high smoke point for frying\n", "- 1/2 cup powdered sugar for dusting\n" ]

[ "- pour active dry yeast into a small mixing bowl with 1/4 cup of the lukewarm water or milk and 1 tbsp of the sugar, whisk together to dissolve the yeast and sugar.\n", "- wait 10 minutes.\n", "- the yeast should activate during this time, making it look expanded and foamy.\n", "- if it doesn't, your yeast may have expired make sure you work with fresh yeast before proceeding, or the dough won't rise.\n", "- if yeast is foamy, whisk in the remaining 1/2 cup of lukewarm water or milk, remaining 3 tbsp granulated sugar, 1/4 cup canola oil, 2 large eggs, and 3/4 tsp vanilla extract.\n", "- set aside.\n", "- fit your stand mixer with the dough attachment.\n", "- in your mixer bowl, sift together 18 ounces of flour and 1 tsp salt so they are well mixed.\n", "- pour in the wet ingredients yeast mixture.\n", "- set stand mixer to low speed and mix the wet ingredients together with the dry for 10 full minutes, until a very sticky dough forms.\n", "- the dough will come together, but will stick to the bottom of the mixing bowl.\n", "- if the dough seems dry, add a little more water, a tablespoon at a time, until the texture becomes sticky.\n", "- alternatively, if the dough seems too wet, add a little more flour.\n", "- add 1 tbsp of liquor vodka, brandy, ouzo or arak and continue to process on low for 2 3 additional minutes until the dough comes together again it should look sticky but not overly wet.\n", "- at first, after adding the liquor, it may seem very wet don't worry, it should continue to come together after 2 3 minutes and return to a more sticky, doughy texture.\n", "- grease a large mixing bowl with a little of the cooking oil, then scoop the sticky dough into the bowl.\n", "- cover with a clean slightly damp tea towel and let the dough rise for roughly 2 hours until it doubles in size.\n", "- it may take even longer than 2 hours go by the size.\n", "- it should really double in size and look big and poofy.\n", "- lightly flour a baking sheet and set to the side.\n", "- flour a solid flat surface like a cutting board large enough for rolling out the dough.\n", "- take the dough out of the bowl, place it on the floured surface, and flour the top of the dough as well.\n", "- use a rolling pin to gently roll the dough out into a rough circle about 1/2 inch thick.\n", "- proceed carefully, as you can easily roll it too thin.\n", "- it should be gently stretched.\n", "- make sure you use plenty of flour on top and bottom, loosening the dough as you roll to keep it from sticking.\n", "- dip your circular cookie cutter in flour lightly, then starting at the outer edge of the dough, cut a circle by pushing down firmly and twisting slightly.\n", "- as each circle is cut, remove it from the larger dough circle, scoop it up with a small spatula, and place it gently on the prepared floured baking sheet.\n", "- when the dough has no room for circles left, re roll it to 1/2 inch thickness and cut circles again, repeating the process until you've cut as many circles as you can from the dough.\n", "- lightly dust the tops of the circles with flour.\n", "- cover the circles gently with a clean dry tea towel and let them rise for about 45 minutes longer.\n", "- while sufganiyot are rising, add roughly 1 1/4 cups of strawberry jam to a squeeze bottle.\n", "- if your jam has chunks of fruit or seeds in it, you will want to run it through a strainer before adding it to the bottle to ensure it squeezes smoothly into the sufganiyot.\n", "- if straining the jam, you'll need roughly double the amount 2 1/2 cups to end up with the proper amount of strained jam.\n", "- in a 5 quart saute pan or 6 quart pot, heat frying oil to 325 degrees f, using a candy thermometer to measure the heat.\n", "- be careful not to let the oil get hotter than this or you run the risk of cooking the outside of the sufganiyot while the inside remains raw.\n", "- the oil should be bubbling very lightly when the sufganiyot are added.\n", "- using a small spatula or flat knife, transfer the circles one at a time into the hot oil, flipping them gently as you place them in the oil so that the puffy top side is facing downward into the oil.\n", "- transfer up to 4 circles at a time into the oil.\n", "- let them fry for about 90 seconds, or until golden brown on the bottom.\n", "- gently flip them to continue frying on the other side for another 90 seconds roughly 3 minutes total, until the sufganiyot are nicely browned on both sides.\n", "- if your oil cools a bit it may take slightly longer.\n", "- transfer cooked sufganiyot to a wire rack or a parchment lined baking sheet to drain of oil.\n", "- continue frying in batches of 4 until all of the sufganiyot are cooked.\n", "- wait until the sufganiyot have cooled slightly before starting the filling process they can still be somewhat warm, but should not be hot.\n", "- use a straw to tunnel into each sufganiyot, creating a narrow hollow hole in the top center of the pastry.\n", "- use the squeeze bottle to squeeze jam into the center of each sufganiyot, just until the jam slightly overflows the hole in the center.\n", "- dust with sugar just prior to serving.\n", "- pour powdered sugar into a mesh strainer.\n", "- gently dust each sufganiyot with powdered sugar, coating with a nice layer of white sugar.\n", "- the jam dots in the center will soak up the sugar, leaving you with a pretty dollop of red jam in a couple of minutes.\n", "- serve.\n", "- sufganiyot are best served fresh the powdered sugar will soak into the doughnut over time, and it will appear soggy.\n", "- you can also freeze the sufganiyot if you do, freeze them after the frying step before filling.\n", "- when ready to serve, defrost completely, fill with jelly and dust with powdered sugar before serving.\n", "- here is what they look like inside, in case you're curious.\n", "- .\n", "- .\n", "- one reader was.\n", "- .\n" ]

[ "- 6.0 porterhouse bone in loin pork chops\n", "- 2.0 tablespoon corn oil\n", "- 4.0 clove garlic\n", "- 1.0 white onion\n", "- 2.0 cup rice\n", "- 4.0 plum tomatoes\n", "- 2.0 jalapeno chilies\n", "- 1.0 cup beer\n", "- 2.0 cup chicken broth\n", "- fresh cilantro\n" ]

[ "- heat oil in large skillet add pork.\n", "- sear pork on both sides on medium high heat just until brown, about 1 minutes on each side.\n", "- remove from skillet and cover loosely with foil.\n", "- add garlic and onions to skillet.\n", "- cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet.\n", "- add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes.\n", "- add tomatoes, jalapeno chiles, beer and broth or water.\n", "- bring to boil cover.\n", "- reduce heat to medium low and simmer 10 minutes.\n", "- place pork on top of rice cover.\n", "- simmer 6 8 minutes, until internal temperature on a thermometer reads 145 degrees f.\n", "- let stand 5 minutes before serving.\n", "- sprinkle with chopped cilantro if desired.\n", "- .\n" ]

[ "- 1.0 pound pork tenderloin\n", "- 1.0 teaspoon salt\n", "- 0.5 teaspoon black pepper\n", "- 1.0 teaspoon garlic powder\n", "- 2.0 sprig fresh thyme\n", "- 1.0 teaspoon summer savory\n", "- 0.5 teaspoon coriander\n", "- 2.0 teaspoon vegetable oil\n", "- 1.0 head cauliflower\n", "- 2.0 parsnips\n", "- salt\n", "- pepper\n", "- 2.0 tablespoon butter\n", "- 3.0 ounce cream cheese\n" ]

[ "- make cauliflower parsnip puree place cauliflower and parsnips in a medium sauce pan.\n", "- cover with water.\n", "- bring to a boil and simmer until vegetables are tender.\n", "- drain well.\n", "- transfer to a blender.\n", "- add salt, pepper, butter and cream cheese.\n", "- blend until smooth.\n", "- season with more salt and pepper if needed.\n", "- set aside.\n", "- make the pork tenderloin preheat oven to 400 degrees f.\n", "- place rack in the middle.\n", "- trim tenderloin of silver skin and fat.\n", "- pierce with a fork or blade tenderizer a few times.\n", "- in a bowl combine salt, pepper, garlic powder, fresh thyme, savory seasoning and ground coriander.\n", "- rub them into the meat until evenly coated.\n", "- heat 1 to 2 teaspoons vegetable oil in oven safe skillet or cast iron skillet.\n", "- add tenderloin and cook until it is evenly browned on all sides 5 6 minutes.\n", "- place in the oven and bake for 15 more minutes, flipping the meat once halfway through.\n", "- bake until the pork's internal temperature reads between 145 degrees f.\n", "- medium rare and 160 degrees f.\n", "- medium.\n", "- transfer to a cutting board and let it rest 5 10 minutes.\n", "- slice and serve alongside the cauliflower parsnip puree.\n", "- .\n" ]

[ "- lard or oil for frying i used grapeseed oil peanut oil would also work well\n", "- 4 large eggs\n", "- separated\n", "- 1 quart milk\n", "- lukewarm\n", "- 4 cups sifted flour\n", "- more or less\n", "- 2 tsp baking powder\n", "- 1 tsp salt\n", "- confectioners' powdered sugar\n" ]

[ "- slowly heat 1 1/2 inches of lard or vegetable oil in a saute pan or deep fryer to 375 degrees f.\n", "- while the lard or oil is warming, beat the egg yolks until lemon color and frothy.\n", "- whisk in the milk.\n", "- sift together 3 cups of the flour, the baking powder and the salt.\n", "- sift this into the milk and egg mixture and beat to form a batter.\n", "- the batter should be similar in texture to a thick pancake batter.\n", "- if the batter seems too thin, add some of the remaining flour until thick.\n", "- i ended up adding about 4 cups of flour total.\n", "- beat the egg whites until they form stiff peaks.\n", "- gently fold into the batter.\n", "- you will need a funnel with a 1/2 inch opening on the spout to control the flow of your batter.\n", "- take about 1/2 cup of batter and pour it into your funnel, stopping the funnel hole with your finger till you're ready to pour.\n", "- drizzle the batter into the preheated oil, starting at the center and rapidly moving in circles in an outward motion this will create \"coils\" of cake.\n", "- work quickly, since the cakes take only a minute or two to cook.\n", "- you can become as creative as you like and make all sorts of exotic shapes once you learn to master the funnel.\n", "- flip the cake delicately using tongs or a slotted spoon/spatula.\n", "- continue to fry till golden brown.\n", "- once the cakes turn crispy and golden, lift them out with a slotted spoon and drain on a rack or paper towels.\n", "- continue filling the funnel and frying cakes in this manner until all the batter is used up.\n", "- cook the cakes one at a time, otherwise the batter will lower the temperature of the oil and turn the cakes soggy.\n", "- dust with confectioners' sugar and serve.\n", "- .\n" ]

[ "- 1.0 pound fresh cod fillets\n", "- 1.0 teaspoon salt\n", "- 0.2 teaspoon black pepper\n", "- 2.0 clove garlic\n", "- 1.0 tablespoon butter\n", "- 1.0 lemon\n" ]

[ "- preheat the oven to 375degf.\n", "- line a large baking sheet with parchment paper.\n", "- season the cod fillets on both sides with the salt and pepper.\n", "- arrange the fillets on the baking sheet.\n", "- sprinkle the minced garlic and butter pieces evenly over the fillets.\n", "- cut the lemon in half.\n", "- slice one half into thin rounds, 1 2 per fillet, setting aside the remaining lemon for garnish.\n", "- lay the slices directly on top of the cod fillets.\n", "- bake the cod on middle rack of oven until the fish flakes easily with a fork, 10 20 minutes, depending on the thickness of the fillets.\n", "- check to see that cod is done.\n", "- remove from oven or add time as needed.\n", "- squeeze the juice from the reserved lemon half over the fillets.\n", "- serve immediately.\n", "- .\n" ]

[ "- 5.0 pound boneless blade pork roast\n", "- 2.0 sweet potatoes\n", "- 8.0 ounce sweet pepper\n", "- 0.5 cup dried fruit\n", "- 15.0 ounce coconut milk\n", "- 0.5 cup orange juice\n", "- 2.0 tablespoon soy sauce\n", "- 2.0 tablespoon curry powder\n", "- 1.0 tablespoon olive oil\n", "- couscous\n" ]

[ "- trim visible fat from roast.\n", "- drizzle roast with soy sauce and rub all sides with curry.\n", "- brown roast in hot olive oil in a dutch oven.\n", "- add remaining ingredients around the roast, cover with lid and place in a 350 degree f oven for 1 1/2 2 hours or until roast and potatoes are tender.\n", "- transfer roast and vegetables to a serving platter.\n", "- return pan with sauce to stove top and bring to a boil, cook for about 5 minutes or until thickened slightly.\n", "- coarsely shred meat and serve with sweet potatoes and peppers and sauce.\n", "- serve over cooked couscous, if desired.\n", "- .\n" ]

[ "- nonstick cooking spray\n", "- 8.0 ounce breakfast sausage\n", "- 4.0 ounce cremini mushrooms\n", "- 0.5 red bell pepper\n", "- 0.5 yellow bell pepper\n", "- 1.0 scallion\n", "- 1.0 tablespoon olive oil\n", "- 9.0 eggs\n", "- 0.2 cup whole milk\n", "- 0.5 teaspoon salt\n", "- 0.2 teaspoon black pepper\n", "- 3.0 ounce shredded cheddar cheese\n" ]

[ "- preheat oven to 350degf.\n", "- spray a 12 cavity muffin tin generously with nonstick cooking spray.\n", "- place two sheets of paper towels on a large dinner plate, and set aside.\n", "- set a large skillet over medium high heat.\n", "- place the sausage in the skillet.\n", "- cook until browned, using a rubber spatula to break up the sausage into small pieces as it cooks, 5 7 minutes.\n", "- transfer the sausage to the paper towel lined dinner plate to drain.\n", "- finely mince the scallion and set aside.\n", "- cut the mushrooms in half and thinly slice.\n", "- finely dice the bell peppers.\n", "- return the skillet to the heat and add the olive oil.\n", "- once the oil is shimmering, add the mushrooms and peppers.\n", "- cook, stirring occasionally, until the mushrooms are shrunken and browned and the peppers are soft, 6 7 minutes.\n", "- in a large mixing bowl, whisk together the eggs, milk, scallion, salt, and black pepper.\n", "- add the sausage, vegetables, and shredded cheese.\n", "- fold with a rubber spatula until the sausage, vegetables, and cheese are evenly distributed.\n", "- divide the mixture evenly between the 12 cavities of the muffin pan.\n", "- bake the egg muffins on middle rack of oven until golden brown on top and a toothpick inserted in the center comes out clean, 20 25 minutes.\n", "- check to see that muffins are done.\n", "- remove from oven or add time as needed.\n", "- allow the muffins to cool for 5 minutes in the pan.\n", "- to remove, run a sharp knife around the edge of each muffin and lift up at an angle.\n", "- plate and serve.\n", "- .\n" ]

[ "- 7.2 ounce cookies\n", "- 8.0 bananas\n", "- 2.0 cup milk\n", "- 5.0 ounce vanilla pudding mix\n", "- 8.0 ounce cream cheese\n", "- 14.0 ounce sweetened condensed milk\n", "- 12.0 ounce frozen whipped topping\n" ]

[ "- line the bottom of a 13 by 9 by 2 inch dish with 1 bag of cookies.\n", "- on top of the layer of cookies, add a layer of chopped bananas.\n", "- in a medium bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.\n", "- using another bowl large, combine the cream cheese and condensed milk together and mix until smooth.\n", "- fold the whipped topping into the cream cheese mixture.\n", "- add the cream cheese mixture to the pudding mixture and stir until well blended.\n", "- pour the mixture over the cookies and bananas and cover with the remaining cookies.\n", "- refrigerate for at least 6 hours, but preferably overnight.\n", "- .\n" ]

[ "- 2 1/2 lbs russet or yukon gold potatoes\n", "- 1 whole large onion\n", "- 3/4 cup panko breadcrumbs\n", "- 2 large eggs\n", "- 1 tbsp dry potato starch\n", "- salt and pepper\n", "- grapeseed or peanut oil for frying\n" ]

[ "- before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes.\n", "- place a layer of paper towels below the cooling rack to catch excess oil.\n", "- peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes small shreds.\n", "- i really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion.\n", "- place grated potato into a bowl and immediately cover with cold water.\n", "- meanwhile, grate the onion using the same grater or attachment you used for the potatoes fine holes for small shreds.\n", "- drain the potato shreds in a colander.\n", "- rinse and dry the bowl used to soak the shreds and set aside.\n", "- place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.\n", "- wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.\n", "- pour potato and onion into the clean, dry bowl.\n", "- stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.\n", "- pour oil into skillet to a depth of 1/8 inch.\n", "- heat slowly over medium to about 365 degrees f.\n", "- while oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, dry potato starch optional, salt and pepper into the potato shreds.\n", "- the dry potato starch helps to hold the latkes together, but it's not required.\n", "- add salt and pepper to taste.\n", "- i add about 3/4 tsp of salt and a 1/4 tsp of pepper.\n", "- you can sprinkle on more salt to taste after cooking, if desired.\n", "- take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.\n", "- scoop up 3 tablespoons of the potato mixture.\n", "- i do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full.\n", "- squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out.\n", "- shape the potato mixture into a tightly compacted disk.\n", "- place the disk carefully into the hot oil.\n", "- latkes can break apart at this point, they're very delicate.\n", "- if you can get them into the hot oil in one piece, chances are they will stick together frying them is like the \"glue\" that holds them together.\n", "- it takes a gentle touch, and it may take you some practice to get the \"feel\" for it.\n", "- the oil should sizzle but not pop when the latke hits it if the oil jumps wildly or smokes, it is too hot.\n", "- if it only bubbles weakly, the oil is not hot enough.\n", "- use the first latke to test the oil temperature, and don't fry a whole batch until the temperature is right.\n", "- continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.\n", "- fry in batches of 4 5 latkes at a time no more than that don't crowd the pan for 2 3 minutes per side till brown and crispy.\n", "- note if your latkes aren't holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter \"holds.\n", "- \" you can also add another egg to the mixture and more panko, if needed.\n", "- remove the latkes from the pan using metal spatula and place them on wire cooling rack to drain.\n", "- i recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits.\n", "- if you need to make them ahead, fry them 4 hours or less before serving.\n", "- after letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet.\n", "- leave them at room temperature till ready to reheat.\n", "- place in a 375 degree oven for about 10 minutes 7 if using a convection oven, until heated through, just prior to serving.\n", "- serve latkes with applesauce and/or sour cream, if desired.\n", "- .\n" ]

[ "- 4.0 pound pot roast\n", "- 4.0 onions\n", "- 2.5 pound yukon gold potatoes\n", "- black pepper\n", "- coconut\n", "- 6.0 garlic cloves\n" ]

[ "- you want to cut the meat up into larger pieces.\n", "- and by larger i mean they should be about the size of the palm of your hand.\n", "- make sure you season them really well with good coarse salt and lots of black pepper.\n", "- mama loved black pepper in this dish.\n", "- and i feel it just adds the perfect compliment to beef.\n", "- heat up a heavy bottomed pan with coconut oil or avocado oil.\n", "- any oil that has a high smoking point.\n", "- sear the beef on all sides until nice and deeply brown.\n", "- don't crowd the pan and just cook them in one layer you may have to do this in batches.\n", "- some of the fat will render off of the beef and you can just pour it off before you add in your onions.\n", "- once this is searing, thinly slice your onions.\n", "- i have a great demo here if you need it.\n", "- also, peel about 5 6 cloves of garlic.\n", "- once everything is nicely browned, add in the onions and garlic into the meat and season with plenty of salt and black pepper.\n", "- toss and allow to cook for about 5 minutes.\n", "- peel and cut your yukon gold potatoes in half.\n", "- i love these potatoes for this dish.\n", "- it's what mama always used and i find it has the best texture and sweetness.\n", "- they are just perfect.\n", "- add in your potatoes to the pot.\n", "- fill about 3/4 of the way with water and allow to cook in the crockpot on low for 5 6 hours on low or until your meat is sexy and pull apart tender.\n", "- if you are doing this on the stove top, just cover it up with a tightly fitting lid and cook for about 2 hours on low medium heat.\n", "- or you can stick it into a 275 degree oven for 2 hours or until it's pull apart tender.\n", "- .\n" ]

[ "- 0.2 cup warm water\n", "- 1.0 teaspoon sugar\n", "- 2.2 teaspoon active dry yeast\n", "- 2.0 cup cake flour\n", "- 0.2 teaspoon salt\n", "- 0.5 cup milk\n", "- 1.0 tablespoon canola oil\n", "- 3.4 ounce instant vanilla pudding\n", "- 1.0 tablespoon cornstarch\n", "- 2.0 tablespoon granulated sugar\n", "- 0.8 cup whole milk\n", "- 2.0 large eggs\n", "- 2.0 tablespoon butter\n", "- 2.0 teaspoon matcha green tea powder\n" ]

[ "- stir sugar and yeast into warm water.\n", "- let sit for 10 minutes until yeast is activated.\n", "- in the bowl of a kitchenaid stand mixer, stir together the flour, salt, milk and yeast mixture with the flat beater attachment until combined.\n", "- switch to the dough hook and knead for 5 minutes until the dough is smooth and elastic.\n", "- coat a large bowl with oil and transfer dough into the bowl.\n", "- turn the dough several times in the bowl, making sure every surface of the dough is coated with oil.\n", "- cover loosely like with a tea towel and set in a warm place for 2 3 hours to rise, until the dough has doubled in size.\n", "- you can use the bread proof feature of a kitchenaid 30 inch steam assist combination microwave wall oven.\n", "- for the green tea custard filling whisk together the instant pudding, cornstarch, and sugar in a medium saucepan.\n", "- whisk in the milk over low heat for 1 minute.\n", "- very slowly pour in the beaten eggs, whisking constantly.\n", "- increase the heat to medium and bring the mixture to a low simmer, whisking constantly, until thickened.\n", "- the custard may be slightly lumpy.\n", "- whisk in the butter and matcha until fully incorporated.\n", "- place in the refrigerator to cool until ready to use.\n", "- the custard will become firm as it cools, making it easier to fill the bun.\n", "- for assembling the buns when the dough has doubled in size, transfer to a lightly floured surface and knead the air bubbles out.\n", "- roll into a log about 16'' long and cut into 12 equal portions.\n", "- take one portion of the dough, roll into a ball, then flatten into a round wrapper using a rolling pin or a glass.\n", "- make the edges thinner than the center of the wrapper to make the bun easier to seal.\n", "- using a medium cookie scoop, place 1 1/2 tablespoons of the custard filling into the middle of the wrapper.\n", "- pinch the edges together to seal completely.\n", "- gently roll the bun between your hands to shape into a ball, then place in a pie plate that has been coated with cooking spray, leaving 1 2'' of space between each bun.\n", "- repeat to finish all buns.\n", "- cover loosely like with a tea towel and let sit in a warm place to rest for 20 minutes.\n", "- .\n" ]

[ "- 300.0 gram spaghetti\n", "- 350.0 gram kipfilet\n", "- 1.0 ui\n", "- 1.0 clove knoflook\n", "- 1.0 paprika\n", "- 1.0 paprika\n", "- 1.0 container kerstomaten\n", "- 25.0 gram margarine\n", "- 1.0 bag knorr mix voor spaghetti\n", "- 2.0 tablespoon kruiden\n" ]

[ "- kook de spaghetti beetgaar zoals aangegeven op de verpakking.\n", "- snijd de kipfilet in reepjes, snipper de ui en hak de knoflook.\n", "- verwijder de zaden van de paprika's en snijd ze in stukjes.\n", "- halveer de kerstomaten.\n", "- verhit de margarine en bak de kipreepjes goudbruin en gaar.\n", "- bak de ui, de knoflook en de paprika's mee.\n", "- voeg 500 ml water, de inhoud van het zakje knorr mix en de gehalveerde kerstomaatjes toe.\n", "- breng het geheel al roerend aan de kook, zet het vuur laag en laat de saus 2 3 minuten zachtjes doorkoken.\n", "- serveer de spaghetti met de saus en strooi de tuinkruiden erover.\n", "- .\n" ]

[ "- 1.0 slice hillshire farm ham\n", "- 2.0 slice hillshire farm turkey\n", "- 2.0 slice jarlsberg cheese\n", "- romaine lettuce\n", "- garlic mayonnaise\n", "- 2.0 slice pre prepared pizza dough\n", "- 0.5 tablespoon olive oil\n", "- chopped rosemary\n" ]

[ "- cut baked pizza dough into two evenly sliced squares.\n", "- starting on the bottom, layer lettuce, cheese and meat.\n", "- spread mayonnaise on top slice of bread.\n", "- brush pre prepared pizza dough with olive oil and sprinkle with chopped rosemary before baking on medium.\n", "- .\n" ]

[ "- 1.0 cup all purpose flour\n", "- 0.5 cup whole wheat flour\n", "- 1.0 teaspoon baking soda\n", "- 1.0 teaspoon cinnamon\n", "- 0.5 teaspoon baking powder\n", "- 0.5 teaspoon ground ginger\n", "- 0.5 teaspoon ground nutmeg\n", "- 4.0 tablespoon unsalted butter\n", "- 0.5 cup brown sugar\n", "- 0.5 cup plain greek yogurt\n", "- 1.0 egg\n", "- 1.0 teaspoon vanilla\n", "- 1.0 cup shredded carrots\n", "- 1.0 cup kale\n", "- 0.2 cup dried apricots\n", "- 0.2 cup golden raisins\n" ]

[ "- heat the oven to 375degf.\n", "- spray the muffin pan from your kitchenaid 5 piece bakeware set with cooking spray.\n", "- prep the carrots and kale separately in your kitchenaid food processor.\n", "- start by shredding the carrots on high, then process the kale on pulse until finely chopped.\n", "- set aside.\n", "- in a large bowl, whisk the flours, baking soda, cinnamon, baking powder, ginger and nutmeg until combined.\n", "- in the bowl of your stand mixer fitted with the flat beater, beat the butter and brown sugar until smooth and creamy.\n", "- add the greek yogurt, egg and vanilla.\n", "- stir until just combined.\n", "- add the flour mixture to the butter mixture.\n", "- stir until just combined.\n", "- stir in the carrots, kale, apricots and raisins until just incorporated.\n", "- spoon the batter evenly into the prepared muffin pan.\n", "- bake 16 to 18 minutes until a toothpick inserted in the center of each muffin comes out clean.\n", "- cool 5 minutes, then transfer the muffins to a cooling rack to cool completely.\n", "- .\n" ]

[ "- 1.0 package knorr vegetable recipe mix\n", "- 0.5 cup hellmann' or best food real mayonnais\n", "- 16.0 ounce sour cream\n" ]

[ "- combine all ingredients in medium bowl.\n", "- cover and chill 2 hours to blend flavors.\n", "- stir before serving.\n", "- serve with your favorite dippers.\n", "- .\n" ]

[ "- 500.0 gram gehakt\n", "- nootmuskaat\n", "- 1.0 ei\n", "- 2.0 tablespoon paneermeel\n", "- 1.0 packet knorr aardappelpuree\n", "- croma bakken and braden vloeibaar\n", "- 1.0 packet jus\n", "- 400.0 gram wokgroenten\n", "- 1.0 bag kruiden\n" ]

[ "- maak het gemengd gehakt aan met zout, peper, nootmuskaat, 1 ei en 2 el paneermeel en draai er 8 balletjes van.\n", "- verwarm een eetlepel croma bakken and braden vloeibaar in een hapjespan en bak hierin de balletjes rondom bruin.\n", "- maak de knorr jus voor stamppot volgens de aanwijzingen op de verpakking en schenk dit bij de balletjes.\n", "- laat nog 10 minuten zonder deksel pruttelen.\n", "- kook de hollandse wokgroenten in water met zout 2 minuten zodat ze nog knapperig zijn.\n", "- maak ondertussen de knorr aardappelpuree met melk volgens de aanwijzingen op de verpakking.\n", "- giet de roerbakgroenten af, laat ze goed uitlekken en schep ze door de puree.\n", "- hak de gemengde groene kruiden grof en roer ze als laatste door de stamppot.\n", "- serveer met de balletjes en de jus.\n", "- .\n" ]

[ "- 6 tablespoons white whole wheat flour\n", "- 6 tablespoons all purpose flour\n", "- 1/4 cup light brown sugar\n", "- 3 tablespoons cornstarch\n", "- 2 teaspoons grated lemon zest\n", "- 1/2 teaspoon baking powder\n", "- 1/4 teaspoon kosher salt\n", "- 4 tablespoons unsalted butter\n", "- 1 tablespoons 0 greek yogurt\n", "- 1/3 cup honey\n", "- 3 large eggs\n", "- 2 tablespoons white whole wheat flour\n", "- 1/8 teaspoon kosher salt\n", "- 1 teaspoon grated lemon zest\n", "- 5 tablespoons fresh lemon juice\n", "- 1 tablespoon powdered sugar\n" ]

[ "- preheat the oven to 350f.\n", "- prepare an 8 inch square glass or ceramic baking dish pan by lightly spraying the inside with baking spray.\n", "- make a sling cut 2 sheets of parchment paper 15 x 15 inches each.\n", "- fold them in half so they are 7 1/2 x 15 inches, which will make them sturdier.\n", "- line the pan with the 2 long sheets of parchment paper placed perpendicular to each other in the pan.\n", "- this is so you can get the bars out after they are cooked, so don't skip this step.\n", "- they should be long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting.\n", "- spray the inside of the parchment with baking spray.\n", "- for the crust in a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined.\n", "- add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer and up the sides of the dish about 1/4 inch so the filling doesn't spill out.\n", "- bake until evenly browned about 30 minutes.\n", "- shut the oven off and cool the crust on a metal rack for at least 20 minutes.\n", "- once cooled, heat the oven to 325degf.\n", "- prepare the filling in a medium bowl by whisking together the eggs, honey and lemon zest.\n", "- add the flour 1 tablespoon at a time, and the salt and mix well.\n", "- this is best to prepare just before baking stir in the lemon juice and pour over the cooled crust.\n", "- bake until filling is set, about 22 to 25 minutes.\n", "- cool completely before lifting the bars out of the pan with the parchment.\n", "- for best results, refrigerate overnight for a firmer topping.\n", "- cut into 12 squares using a clean hot knife, clean in between slices.\n", "- dust with confectioners sugar just before serving.\n", "- .\n" ]

[ "- 5.0 whole wheat flour tortillas\n", "- nonstick cooking spray\n", "- 15.0 ounce black beans\n", "- 0.8 cup chunky salsa\n", "- 1.0 cup colby cheese\n", "- 1.0 sweet peppers\n", "- 2.0 tablespoon pepper\n", "- chile peppers\n", "- sour cream\n", "- sliced green onions\n", "- chunky salsa\n" ]

[ "- preheat oven to 425 degrees f.\n", "- if using whole wheat flour tortillas, lightly coat both sides of each tortilla with nonstick cooking spray.\n", "- cut each tortilla into six wedges.\n", "- place wedges in a single layer on a very large ungreased baking sheet.\n", "- bake for 8 to 10 minutes or until lightly browned and crisp, turning once halfway through baking.\n", "- tortilla wedges will continue to crisp as they cool.\n", "- meanwhile, in a medium saucepan combine black beans and the 3/4 cup salsa cook and stir over medium heat just until heated through.\n", "- on a very large ovenproof platter, arrange tortilla chips one to two layers deep, overlapping slightly.\n", "- spoon bean mixture on chips.\n", "- sprinkle cheese, roasted red peppers, pepperoncini pepper, and jalapeno peppers over bean mixture on chips.\n", "- bake about 5 minutes or until cheese is melted.\n", "- if desired, top sour cream with green onions.\n", "- serve nachos immediately.\n", "- if desired, serve with sour cream and additional salsa.\n", "- from the test kitchen because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.\n", "- when working with chile peppers, wear plastic or rubber gloves.\n", "- if your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.\n", "- nutrition facts triple pepper nachos per serving 201 kcal cal.\n", "- , 7 g fat 3 g sat.\n", "- fat, 13 mg chol.\n", "- , 838 mg sodium, 24 g carb.\n", "- , 11 g fiber, 15 g pro.\n", "- percent daily values are based on a 2, 000 calorie diet.\n" ]

[ "- cooking spray\n", "- 1 packed cup grated zucchini\n", "- 1 large egg\n", "- 1/4 medium onion\n", "- 1/4 cup grated reduced fat sharp cheddar cheese\n", "- 1/3 cup seasoned breadcrumbs\n", "- 1/4 tsp kosher salt and black pepper to taste\n" ]

[ "- preheat oven to 400degf.\n", "- spray a baking sheet with cooking spray.\n", "- grate the zucchini into a clean dish towel until you have 1 packed cup.\n", "- wring all of the excess water out of the zucchini, there will be a lot of water.\n", "- in a medium bowl, combine all of the ingredients and season with salt and pepper to taste.\n", "- spoon 1 tablespoon of mixture in your hands and roll into small ovals.\n", "- place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden.\n", "- makes 16.\n", "- .\n" ]

[ "- 2.0 cup 2 1/2 to 3 lb . chicken\n", "- cut into serving pieces\n", "- 10.0 ounce frozen mixed vegetables\n", "- 1.2 cup milk\n", "- 1.0 lipton recip secret golden onion soup mix\n", "- 1.0 pastry for single crust pie\n" ]

[ "- preheat oven to 400deg.\n", "- combine chicken and vegetables in 9 inch pie plate set aside.\n", "- bring milk and lipton recipe secrets golden onion soup mix to a boil in small saucepan, over medium heat, stirring occasionally.\n", "- cook 1 minute.\n", "- stir into chicken mixture.\n", "- top with pie crust.\n", "- press pastry around edge of pie plate to seal trim excess pastry, then flute edges.\n", "- with tip of knife, make small slits in pastry.\n", "- bake uncovered 35 minutes or until crust is golden.\n", "- .\n" ]

[ "- 1.0 package knorr vegetable recipe mix\n", "- 32.0 ounce chick peas\n", "- 2.0 tablespoon chopped fresh cilantro\n", "- 2.0 tablespoon lime juice\n", "- 0.5 teaspoon ground chipotle chile pepper\n" ]

[ "- process knorr vegetable recipe mix, chick peas, line juice and chipotle pepper in food processor until almost smooth.\n", "- add cilantro and pulse just to combine chill if desired.\n", "- serve, if desired, with cut pita bread triangles and/or your favorite dippers.\n", "- .\n" ]

[ "- 1 1/2 cups quick oats\n", "- 1 cup unsweetened almond milk\n", "- 1/2 cup brown sugar\n", "- 2 tbsp honey\n", "- 1/2 cup unsweetened applesauce\n", "- 2 egg whites\n", "- 1 tbsp oil\n", "- 1 tsp vanilla extract\n", "- 1/2 cup white whole wheat flour\n", "- 1 tsp baking powder\n", "- 1/2 tsp baking soda\n", "- 1/2 tsp salt\n", "- 1 cup fresh blueberries\n", "- baking spray\n" ]

[ "- preheat oven to 400deg.\n", "- line a muffin tin with liners and lightly spray with oil.\n", "- place oats in a food processor or chopper and pulse a few times.\n", "- soak oats in milk for about 30 minutes.\n", "- in a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.\n", "- in a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.\n", "- combine oats and milk with sugar, applesauce mixture and mix well.\n", "- slowly add in the dry ingredients and mix until just incorporated.\n", "- fold in blueberries.\n", "- spoon into the muffin tin and bake for 22 24 minutes.\n", "- enjoy.\n" ]