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| instruction.id | instruction.ts | instruction.value |
|---|---|---|
| 1 | 2017-11-07 04:27:56 | 1Soak the dried beans, if using. Do you have to soak beans before you cook them? No, nope. But it will save a lot of cooking time, making this more of a 1-hour weeknight meal. So, if you can plan ahead, soak the pintos in an ample amount of water at room |
| 2 | 2017-11-07 04:27:56 | 2Prepare your beans. Heat the oven to 375 degrees. Put the bacon in a large ovenproof pot or Dutch oven or a deep sauté pan, and place over medium heat. Cook, stirring, until the bacon is brown and crisp and the fat has rendered out, 5 to 7 minutes. Scoop |
| 3 | 2017-11-07 04:27:56 | 3Bring the mixture to a boil and cook for 1 full minute. Place a lid on the pot and transfer it carefully to the oven. |
| 4 | 2017-11-07 04:27:56 | 4Bake your beans. Please keep in mind that cooking beans isn’t a perfect science, and the amount of liquid absorbed if the beans are presoaked, the age and freshness of the beans, and even the softness of beans from a can are all going to affect how much |
| 5 | 2017-11-07 04:27:56 | 5The beans are done when they’re firm-tender and moist, with most of the liquid absorbed. |
| 6 | 2017-11-07 04:27:56 | 6About 30 minutes before the beans are done, bake the chips Brush the tortillas lightly with oil. Stack them and cut into 8 wedges. Spread the wedges in one snug layer on a large baking sheet or two (because the beans are baking, you may need to do this i |
| 7 | 2017-11-07 04:27:56 | 7Make the relish. Combine the onion, jalapeño, and cilantro with the olive oil and lime juice. Season with salt to taste. This is easily tweaked with more of any of the three ingredients to your taste. |
| 8 | 2017-11-07 04:27:56 | 8Beans are served right in their cooking pan. Chips and each fixing go in their own bowls. Everyone assembles their bowls to their taste, and everyone wins. |
| 9 | 2017-11-07 04:29:52 | 1Cook the cavatappi per the instructions on the box. Meanwhile, in a large mixing bowl, combine the drained pimentos, cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne, parsley, onion powder, lemon juice, and Worcestershire sauce and set as |
| 10 | 2017-11-07 04:29:52 | 2In a large sauce pot, slowly heat the cream until almost simmering. Stir in the pimento cheese mixture and Parmesan until a sauce consistency is reached. Taste and add salt and fresh cracked black pepper as desired. |
| 11 | 2017-11-07 04:29:52 | 3Drain the cooked pasta and mix well with the sauce. Stir in the thyme at the last minute, and serve garnished with chives and toasted breadcrumbs. |
| 12 | 2017-11-07 04:29:58 | 1Blend pineapple juice, lemon juice, honey, chili vinegar, yuzu juice, sesame oil, and tamari in a Vitamix or other high-speed blender til emulsified. Stir in the dried shrimp furikake and set aside. |
| 13 | 2017-11-07 04:29:58 | 2Finely julienne the cabbage on a mandoline, then toss with cornstarch, salt, and pepper, and deep fry at 340° for about four minutes. Drain and divide among four to six plates. |
| 14 | 2017-11-07 04:29:58 | 3Spoon a little sauce over top of cabbage on each plate, then shuck oysters on top (two or three per plate, depending on number of people). Garnish with more furikake and cilantro leaves. |
| 15 | 2017-11-07 04:30:07 | 1Toss the chicken in the cornstarch to lightly coat the meat. |
| 16 | 2017-11-07 04:30:07 | 2Heat a wok or large sauté pan over high heat, then add canola oil and heat until shimmering. Add the chicken and flash fry for 30 to 60 seconds, or until crispy and golden brown. Remove from the pan and drain on paper towels. |
| 17 | 2017-11-07 04:30:07 | 3Add garlic to pan and stir-fry for about 30 seconds, then add ginger and stir-fry for about 30 seconds more, and then add green chilies and stir-fry for another 10 to 20 seconds. Add sambal oelek, soy sauce, and honey to the pan and stir to combine. Add |
| 18 | 2017-11-07 04:30:07 | 4Turn the chicken out of the pan onto a serving platter and scrape remaining sauce on top. Garnish with scallions, radish, and/or cilantro, and serve. |
| 19 | 2017-11-07 04:30:11 | 1Preheat the oven to 350°F. Prepare a 9-inch round cake pan with vegetable oil cooking spray, then line with parchment. |
| 20 | 2017-11-07 04:30:11 | 2Combine the egg yolks and 1/4 cup of the sugar in the bowl of a standing mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale yellow and ribbons form, about 10 minutes. |
| 21 | 2017-11-07 04:30:11 | 3Meanwhile, combine the oil and chocolate in the top of a double boiler or in a heatproof bowl set over a saucepan of boiling water over medium-high heat. Melt the chocolate, stirring, until smooth and silken. Turn off the heat but leave the pan on the st |
| 22 | 2017-11-07 04:30:11 | 4With the mixer running on medium speed, add the avocado to the egg and sugar mixture and whisk until smooth and thoroughly incorporated. Remove the bowl from the mixer and add the chocolate. Use a hand whisk to mix until thoroughly incorporated. Transfer |
| 23 | 2017-11-07 04:30:11 | 5Thoroughly clean the bowl and whisk of the standing mixer and whisk the egg whites and cream of tartar on medium-high speed. When the tines of the whisk begin to show in the whites, add the remaining 1/4 cup sugar and whisk until stiff peaks form. |
| 24 | 2017-11-07 04:30:11 | 6Transfer half the whites to the chocolate mixture and, using a rubber spatula, gently fold them in until smoothly incorporated and no white patches appear. Fold in the remaining whites. Pour the batter into the prepared pan and set on a rimmed baking she |
| 25 | 2017-11-07 04:30:11 | 1Place the bowl and whisk attachment of a standing mixer in the refrigerator for 10 minutes. |
| 26 | 2017-11-07 04:30:11 | 2Combine the cream, sugar, and blackberry powder in the chilled bowl and mix on medium-high speed until soft peaks form. The cream will keep in the refrigerator, covered, for up to 2 days. It will separate; simply whisk before serving. |
| 27 | 2017-11-07 04:30:20 | 1In a small food processor or spice grinder, pulse or grind the mushrooms to a fine powder, occasionally stopping to stir if necessary. |
| 28 | 2017-11-07 04:30:20 | 2Put the allspice in a mortar and pound to a fine powder. Add the peppercorns and pound to a fine powder. Add the salt and sugar and pound to a fine powder. Add the porcini powder and stir well. |
| 29 | 2017-11-07 04:30:20 | 3Transfer to an airtight container and store in a cool, dark place for up to 1 month. |
| 30 | 2017-11-07 04:30:20 | 1Combine the butter, shallot, and garlic in a medium sauté pan. Set over high heat and let the butter melt and froth, swirling occasionally. Turn the heat to medium-high and cook, stirring and scraping often, until the shallot is translucent, about 2 minu |
| 31 | 2017-11-07 04:30:20 | 2Add the mushrooms and 1/2 tsp salt to the pan, season with pepper, and stir well. Cook, stirring occasionally, until the mushrooms are cooked through, about 2 minutes. Pour in 2 Tbsp of the water, let the liquid come to a boil, then stir and scrape the p |
| 32 | 2017-11-07 04:30:20 | 3Scrape every last bit of the mushroom mixture into a food processor. Add the egg yolk, vinegar, mustard, Tabasco, porcini spice powder (if using), 1 tsp salt, and remaining 2 Tbsp water. Process to a very coarse puree. With the processor running, add the |
| 33 | 2017-11-07 04:30:20 | 4Transfer to an airtight container and store in the fridge for up to 3 days. |
| 34 | 2017-11-07 04:30:20 | 1Combine the kombu, ginger, garlic, lemon peel, rosemary, and water in a small pot. Set over medium-low heat and warm until small bubbles begin to rise from the bottom but before they break the surface of the liquid, 10 to 12 minutes. Turn off the heat. |
| 35 | 2017-11-07 04:30:20 | 2Sprinkle in the katsuobushi and, if necessary, gently stir with a wooden spoon so it’s completely saturated. Let steep for 10 minutes, then strain through a fine-mesh sieve, lightly pressing on the solids. Discard the solids. |
| 36 | 2017-11-07 04:30:20 | 3Transfer to an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months. |
| 37 | 2017-11-07 04:30:20 | 1The day before you plan to serve the fried rice, put the rice in a large mixing bowl and add enough water to cover by 1 inch. Use your hands to stir the rice, then empty the water, fill the bowl again, and repeat the process until the fresh water looks c |
| 38 | 2017-11-07 04:30:20 | 2Combine the rinsed rice and 1 cup plus 2 Tbsp water in a rice cooker and cook according to the manufacturer’s directions. When the rice is cooked, use a spoon to fluff it in the rice cooker, allowing steam to escape. Transfer the rice to a small baking s |
| 39 | 2017-11-07 04:30:20 | 1Warm the olive oil in a sauté pan over high heat until you see wisps of smoke. Add the onions and ramp bulbs to the pan, sprinkle with the salt and pepper, and cook, stirring frequently, until the onions color and soften slightly, about 2 minutes. Add th |
| 40 | 2017-11-07 04:30:20 | 2In a small bowl, stir together the dashi, shiro shoyu, and sherry vinegar. Set aside. |
| 41 | 2017-11-07 04:30:20 | 3Warm 1 Tbsp of the grapeseed oil in a large heavy skillet over high heat until you see wisps of smoke. Add the 4 ounces porcinis, sprinkle with ½ tsp salt, and cook, stirring occasionally, until the porcinis soften and just begin to brown, about 2 minute |
| 42 | 2017-11-07 04:30:20 | 4Add the rice and remaining 2 Tbsp grapeseed oil, sprinkle with 1/2 tsp salt, and stir everything together, breaking up any clumps of rice. Cook, stirring occasionally, until the rice is heated through, fluffy, and slightly crispy in spots, 4 to 5 minutes |
| 43 | 2017-11-07 04:30:20 | 5Add about half of the dashi mixture, stir well, and cook for 30 seconds more. Remove the skillet from the heat and stir in the remaining dashi mixture. Season with salt. |
| 44 | 2017-11-07 04:30:20 | 6Transfer the fried rice to a serving dish. Top with a few of the onions and ramp bulbs, reserving the rest for another purpose. Add the aioli in a few dollops. Sprinkle with the Parmesan, porcini powder, sprouts, and the very thinly sliced porcini. Serve |
| 45 | 2017-11-07 04:30:23 | 1Lay out two large pieces of cheesecloth. Evenly divide the rosemary, garlic, and lemon peel among the two. Gather the edges of the cheesecloth, twist the loose cloth, and tie a knot to make sachets. |
| 46 | 2017-11-07 04:30:23 | 2Combine 8 cups water and 1 Tbsp of the salt in each of two medium pots. Bring to a boil over high heat, add a sachet to each pot, and add the quinoa, one variety per pot. Lower the heat to maintain a strong simmer and cook, stirring occasionally, until t |
| 47 | 2017-11-07 04:30:23 | 3As each variety of quinoa finishes, drain well in a fine-mesh sieve. Spread the quinoa on a large baking sheet or platter in a thin layer to cool quickly and allow excess liquid to evaporate. |
| 48 | 2017-11-07 04:30:23 | 4When excess liquid has evaporated, refrigerate, uncovered, overnight. The next day, the quinoa is ready to fry; transfer to two bowls. |
| 49 | 2017-11-07 04:30:23 | 5Dry the baking sheets and line with paper towels. |
| 50 | 2017-11-07 04:30:23 | 6Pour 3 inches of rice bran oil into a deep (at least 8-inch) heavy pot and bring to 300°F over high heat. Working in 2-cup batches with one variety of quinoa at a time, fry the quinoa, stirring occasionally, until it is crunchy and a shade or two darker, |
| 51 | 2017-11-07 04:30:23 | 7Scoop out each batch with a fine-mesh sieve, doing your best to remove stray grains, and transfer to the prepared baking sheets in a thin layer. Let cool. |
| 52 | 2017-11-07 04:30:23 | 8Transfer the fried quinoa to a large mixing bowl and add the pumpkin seeds, sunflower seeds, sesame seeds, and sea salt. Stir well. |
| 53 | 2017-11-07 04:30:23 | 9Transfer to an airtight container and store in a cool, dry place for up to 2 weeks. |
| 54 | 2017-11-07 04:30:23 | 1Combine the shiro shoyu, lime juice, katsuobushi, kombu, ginger, and garlic in a container and stir well. Let the mixture sit at room temperature for 1 hour. |
| 55 | 2017-11-07 04:30:23 | 2Strain the mixture through a medium-mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible; discard the solids. Whisk in the grapeseed oil in a slow stream until well combined. |
| 56 | 2017-11-07 04:30:23 | 3Transfer to an airtight container and store in the fridge for up to 1 week. Whisk well before using. |
| 57 | 2017-11-07 04:30:23 | 1Combine the rosemary and 1/2 cup plus 2 Tbsp of the grapeseed oil in a very small saucepan and set over medium-low heat. When the oil begins to sizzle and the rosemary becomes a shade or two lighter, about 5 minutes, remove the pan from the heat and let |
| 58 | 2017-11-07 04:30:23 | 2Combine the katsuobushi, dashi, lime juice, shiro shoyu, egg yolks, lemon zest, ginger, and garlic in a small food processor. Process until fairly smooth. With the processor running, add the remaining 1/2 cup grapeseed oil followed by the rosemary oil in |
| 59 | 2017-11-07 04:30:23 | 3Transfer to an airtight container and store in the fridge for at least 3 hours or up to 3 days. |
| 66 | 2017-11-07 04:30:23 | 4Prepare an ice bath in a medium mixing bowl. |
| 67 | 2017-11-07 04:30:23 | 5Combine the mushrooms, dashi, and salt in a small saucepan and bring to a gentle boil over medium heat. Add the chrysanthemum leaves, stir, and cook for 30 seconds more. Pour the pan’s contents into a small mixing bowl and set it in the ice bath, stirrin |
| 68 | 2017-11-07 04:30:23 | 6Ten minutes before serving, combine the tuna and 1/4 cup of the vinaigrette in a small bowl and toss to coat well. |
| 69 | 2017-11-07 04:30:23 | 7Combine the white and red quinoa, parsley, and remaining 1/4 cup vinaigrette in a medium mixing bowl and toss well. Transfer the quinoa mixture to a serving platter, then arrange the tuna mixture and little piles of the mushroom mixture on top. Spoon on |
| 70 | 2017-11-07 04:30:30 | 1Bring the cream to a simmer in a small saucepan over medium-high heat. Immediately turn the heat to very low to keep warm. |
| 71 | 2017-11-07 04:30:30 | 2Pour an inch or so of water in a second small saucepan and bring to a boil. Put the cheese in a heatproof mixing bowl that will fit in the saucepan without touching the water. Set the bowl in the pan and turn the heat to medium-low. When the cheese begin |
| 72 | 2017-11-07 04:30:30 | 3Stir the egg yolk, salt, pepper, and Tabasco into the cheese until well combined. Turn off the heat, remove the bowl, and stir in the crème fraîche until well combined. Cover and keep warm for up to 1 hour. |
| 73 | 2017-11-07 04:30:30 | 1Melt the butter in a large sauté pan over high heat. Let it bubble and crackle, swirling the pan occasionally, until it stops crackling and turns golden brown, about 1 minute. Continue to cook, swirling constantly, until the butter smokes and turns a bla |
| 74 | 2017-11-07 04:30:30 | 2Put the figs, cut side down, in the pan, turn the heat to medium, and cook without stirring until golden brown, about 1 minute. Add the thyme and sprinkle on the salt and pepper. Toss well and continue to cook, tossing occasionally and making sure to bro |
| 75 | 2017-11-07 04:30:30 | 3Add the vinegar to the pan, turn the heat to high, and cook, swirling and tossing constantly, just until it reduces slightly to glaze the figs, about 30 seconds. |
| 76 | 2017-11-07 04:30:30 | 4Drizzle about 1/2 cup of the fondue on a large plate, top with the figs and glaze, and sprinkle on the scallion and basil. Serve right away. |
| 77 | 2017-11-07 04:30:38 | 1In a NutriBullet or small blender, combine the coconut, ginger- garlic paste, green chili, cumin seeds, turmeric, and lemon juice. Blend for 3 minutes, shaking the jar or scraping it down from time to time, to make a thick, fairly smooth puree. Add the m |
| 78 | 2017-11-07 04:30:38 | 1In a medium bowl, coat the sea bass fillets with the turmeric, salt, and lemon juice. |
| 79 | 2017-11-07 04:30:38 | 2Microwave 2 of the banana leaves for 15 seconds to soften them and put them on a large cutting board. Lay a fish fillet on the bottom half of each leaf. Spread 1 1/2 tablespoons of chutney over each fillet, then flip them and spread another 11/2 tablespo |
| 80 | 2017-11-07 04:30:38 | 3Preheat the oven to 200°F. have ready another large baking sheet. |
| 81 | 2017-11-07 04:30:38 | 4In a large skillet, heat 1/4 cup of the oil over medium- high heat until it shimmers. Reduce the heat to medium and place two packets of fish in the pan side by side. Cook for 3 minutes on each side. Transfer the packets to the baking sheet and put them |
| 82 | 2017-11-07 04:30:43 | 1In a small bowl, whisk together the yogurt, water, cumin powder, sugar, and salt. Cover and refrigerate. |
| 83 | 2017-11-07 04:30:43 | 1In a small bowl, thin the tamarind chutney with water. Cover and refrigerate. |
| 84 | 2017-11-07 04:30:43 | 1In a NutriBullet or small blender, blend the gram flour, deggi mirch, turmeric, salt, and water until smooth. It will have the consistency of crempe batter. Pour into a small bowl. |
| 85 | 2017-11-07 04:30:43 | 1Have ready two large bowls, a colander set over a plate or bowl, and two baking sheets lined with paper towels. Divide the spinach into four 2-ounce piles. |
| 86 | 2017-11-07 04:30:43 | 2Pour the oil into a wok or kadai and heat to 400°F |
| 87 | 2017-11-07 04:30:44 | 3In a large bowl, coat all the leaves in one pile of spinach with ¼ cup (a 2-ounce ladle) of batter. You can use a rubber spatula to fold the batter over the leaves, but your hand is a more efficient tool. (Have a towel handy to wipe it on as you work). |
| 88 | 2017-11-07 04:30:44 | 4Drop the leaves in the oil, covering the entire surface area rather than just clumping everything in the center of the wok. (The leaves will spatter and emit steam as the water in them comes in contact with the oil and evaporates.) Working quickly, use a |
| 89 | 2017-11-07 04:30:44 | 5Repeat with the remaining three batches of spinach and batter, allowing the oil to return to 400°F each time and using the spider strainer or a skimmer to remove as many particles of fried batter from the oil as you can. Discard any leftover batter. |
| 90 | 2017-11-07 04:30:44 | 6Place all of the fried spinach in the second large bowl. Sprinkle the cumin powder, deggi mirch, and black salt over it and toss the leaves gently to distribute the spices evenly. |
| 91 | 2017-11-07 04:30:44 | 7To serve, pile the spinach on six serving plates an drizzle with yogurt sauce and tamarind sauce. Garnish with the red onion, tomatoes, and cilantro. Serve immediately so the leaves don’t get soggy. |
| 92 | 2017-11-07 04:30:53 | 1Trim the mushroom stems flush to the caps (discard the stems). Quarter the mushrooms and clean them in a large bowl of water. Transfer them to a colander. |
| 93 | 2017-11-07 04:30:53 | 2In a wok or kadai, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in the ginger, green chili, tomatoes, turmeric, and de |
| 94 | 2017-11-07 04:30:59 | 1Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper. |
| 95 | 2017-11-07 04:30:59 | 2With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. |
| 96 | 2017-11-07 04:30:59 | 3Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again. |
| 97 | 2017-11-07 04:30:59 | 4With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through. |
| 98 | 2017-11-07 04:30:59 | 5Combine the flour, baking powder, mace, and sea salt in a separate bowl. |
| 99 | 2017-11-07 04:30:59 | 6With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth b |
| 100 | 2017-11-07 04:30:59 | 7Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it. All ovens are different, so it’s important to do the fingerprint test to see if the cake is done. [Start checking at a |
| 101 | 2017-11-07 04:30:59 | 8Let the cake cool completely before icing. |
| 102 | 2017-11-07 04:30:59 | 1With a hand mixer or a stand mixer fitted with the whisk attachment, combine the confectioners’ sugar, milk, matcha powder, lemon juice, and vanilla extract. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to t |
| 103 | 2017-11-07 04:30:59 | 2If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store it at room temperature. |
| 104 | 2017-11-07 04:31:08 | 1Preheat the oven to 350°F. Butter a 24-count cupcake pan or line it with paper liners. (Buttering the pan will make the edges less crispy.) |
| 105 | 2017-11-07 04:31:08 | 2With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl |
| 106 | 2017-11-07 04:31:08 | 3Add the vanilla extract. While mixing at medium- low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through. |
| instruction.id | instruction.ts | instruction.value |