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| instruction.id | instruction.ts | instruction.value |
|---|---|---|
| 107 | 2017-11-07 04:31:08 | 4Combine the flour, baking powder, and sea salt in a separate bowl. |
| 108 | 2017-11-07 04:31:08 | 5With 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 |
| 109 | 2017-11-07 04:31:08 | 6Take the paddle attachment off the mixer and lick the batter— it should be delicious! |
| 110 | 2017-11-07 04:31:08 | 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, about 30 minutes. |
| 111 | 2017-11-07 04:31:08 | 8Let cool completely, then fill a disposable pastry bag with the grape jelly. Massage the bag a bit before cutting off about 1/2 inch of the tip, so that you get an even mixture. With a small circular cookie cutter, cut a hole in the top of a cupcake and |
| 112 | 2017-11-07 04:31:08 | 9Fill another disposable pastry bag fitted with a round tip with peanut butter. Pipe a swirl on top of each cupcake, up and around but not covering the jam. |
| 113 | 2017-11-07 04:31:14 | 1Have all your ingredients at room temperature. Preheat the oven to 350°F. Butter a half sheet pan (18 × 13 inches) or line the pan with wax paper or parchment and butter the paper. |
| 116 | 2017-11-07 04:31:14 | 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. |
| 117 | 2017-11-07 04:31:14 | 5Combine the flour, baking powder, and sea salt in a separate bowl. |
| 119 | 2017-11-07 04:31:14 | 7Mix the pancake batter according to the directions on the box. Add the pancake batter to the cake batter and mix on low speed until blended. |
| 120 | 2017-11-07 04:31:14 | 8Pour the combined batter into the prepared pan. If you are adding chocolate chips, bake the cake for 10 minutes, then pull it from the oven and sprinkle the chocolate chips on top. Bake for another 15 to 20 minutes, or until the middle of the cake feels |
| 121 | 2017-11-07 04:31:14 | 9Allow cake to cool completely before making ice cream sandwiches. |
| 122 | 2017-11-07 04:31:14 | 1Use 3 1/2-inch round cookie or biscuit cutters to cut out as many rounds of cake as the pan allows. |
| 123 | 2017-11-07 04:31:14 | 2Scoop out the ice cream, put the scoops on a sheet pan, and put it back in the freezer so it’s not melty when you assemble the sandwiches. The harder the ice cream, the better—you want it to keep its shape until it’s served. |
| 124 | 2017-11-07 04:31:14 | 3When ready to serve, sandwich a scoop of ice cream between two cake rounds, and garnish with toppings of your choice. |
| 125 | 2017-11-07 04:31:20 | 1Place the chocolate in a small heatproof bowl set over (not touching) gently simmering water in a saucepan. Heat, stirring often, until melted. Remove from the heat. |
| 126 | 2017-11-07 04:31:20 | 2Sift the flour, baking powder, and cocoa powder into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed for about 3 minutes, until light and creamy. |
| 127 | 2017-11-07 04:31:20 | 3Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper. |
| 128 | 2017-11-07 04:31:20 | 4Sift the confectioners’ sugar into a shallow bowl. |
| 129 | 2017-11-07 04:31:20 | 5Scoop up 1 tablespoon of the dough, roll it between your palms into a ball, and then roll the ball in the confectioners’ sugar, coating it generously. Place the cookies on the prepared sheet pans, spacing them evenly and arranging twelve cookies on each |
| 130 | 2017-11-07 04:31:20 | 6Bake the cookies for about 14 minutes, until deep cracks appear on the surface, switching the baking sheets between the racks halfway through baking. Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies |
| 131 | 2017-11-07 04:31:30 | 1Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper. |
| 132 | 2017-11-07 04:31:30 | 2Sift the flour, cocoa powder, and baking soda into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium speed for about 3 minutes, until l |
| 133 | 2017-11-07 04:31:30 | 3Using the scoop or two spoons, drop the dough by tablespoons onto the baking sheets, placing about ten cookies, evenly spaced, on each sheet. Bake the cookies for about 15 minutes, until puffed and almost set, switching the baking sheets between the rack |
| 134 | 2017-11-07 04:31:30 | 4Position an oven rack at the second setting from the top and preheat the broiler. Remove the parchment paper from the baking sheets and arrange as many cookies as will fit. Place a marshmallow on top of each cookie. One at a time, place a baking sheet of |
| 135 | 2017-11-07 04:31:33 | 1Sift the flour and baking powder into a bowl, then whisk in the salt. Inthe bowl of a stand mixer fitted with the paddle attachment, combine butter and granulated sugar and beat on medium speed for about 3 minutes, until light and creamy. Add the eggs, o |
| 136 | 2017-11-07 04:31:33 | 2Scrape the dough onto a lightly floured work surface and divide it into three equal portions. |
| 137 | 2017-11-07 04:31:33 | 3Using your hands, shape one portion into an even 4 by 6-inch rectangle. Wrap the rectangle in plastic wrap. |
| 138 | 2017-11-07 04:31:33 | 4Return one of the remaining dough portions to the mixer bowl, add the red gel food coloring, and mix the dough on low speed until evenly colored. Dust the work surface with fresh flour, scrape the red dough out onto it, and then shape the dough into an e |
| 139 | 2017-11-07 04:31:33 | 5Wash and dry the mixer bowl and paddle, then repeat with the remaining portion of dough, adding the green gel food coloring and shaping the dough into a rectangle. Refrigerate all of the dough for 30 minutes. |
| 140 | 2017-11-07 04:31:33 | 6Spoon the coarse sugar onto a large, flat plate or baking pan, creating a thin, even layer. |
| 141 | 2017-11-07 04:31:33 | 7On a lightly floured, large work surface, roll out each dough rectangle into a rectangle about 11 by 7 inches. |
| 142 | 2017-11-07 04:31:33 | 8Starting with the white dough as the base, stack the rectangles on top of one another. Run the rolling pin over the stack a few times to make sure everything is even and to compress it a little. The stack will roll out a few inches larger. Now, using a s |
| 143 | 2017-11-07 04:31:33 | 9Position two oven racks, evenly spaced, in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper. |
| 144 | 2017-11-07 04:31:33 | 10Using a sharp knife, cut the log into 1/4-inch-thick slices. Arrange fifteen slices on each of the prepared baking sheets, spacing them evenly (hold the remaining slices in the fridge until ready to bake). |
| 145 | 2017-11-07 04:31:33 | 11Bake the cookies for 14 to 16 minutes, until a little puffed and set to the touch, switching the baking sheets between the racks halfway through the baking time. Transfer the baking sheet to wire racks and let cool for 5 minutes, then carefully transfer |
| 146 | 2017-11-07 04:31:41 | 1Preheat the oven to 350°F and place a rack in the center of the oven. |
| 147 | 2017-11-07 04:31:41 | 2Place the sweet potatoes directly on the oven rack and roast for about 1 hour, until they are completely cooked through. You should be able to easily poke a small knife directly into the middle of the potatoes when they are done. Remove from the oven and |
| 148 | 2017-11-07 04:31:41 | 3In a shallow bowl, whisk the egg with a fork and pour the panko crumbs onto a large plate. |
| 149 | 2017-11-07 04:31:41 | 4Shape the sweet potato mixture into small cakes, 2 to 3 inches round and 1 inch thick. Dip the sweet potato cakes in the egg to coat both sides, then in the panko crumbs, covering them completely. |
| 150 | 2017-11-07 04:31:41 | 5In a large, heavy, flat-bottomed skillet, heat the oil over medium heat. Carefully place the fritters a few at a time in the hot oil and fry them until they are golden brown on both sides, about 3 minutes per side. Drain them on a plate lined with paper |
| 152 | 2017-11-07 04:31:47 | 2Cut the Asian pear half and place in a large bowl. Add the stock, onion, scallions, garlic, ginger, star anise, soy sauce, sugar, honey, and sesame oil and stir well. Set aside. The braising mixture can be made up to 1 day in advance and stored in the re |
| 153 | 2017-11-07 04:31:47 | 3In a large braising dish or Dutch oven, heat the vegetable oil over medium-high heat until hot. Season the short ribs all over with the salt and pepper. Carefully place them in the braising dish and turn the heat down to medium. Sear for 3 to 4 minutes o |
| 154 | 2017-11-07 04:31:47 | 4Remove from the oven and let cool to room temperature. When cool enough to handle, shred the short rib meat with your hands into a large bowl, discarding any fat from the meat. Strain the braising liquid into the bowl to cover the beef, discarding the so |
| 155 | 2017-11-07 04:31:47 | 1In a small skillet, toast the Sichuan peppercorns over medium-low heat until they start to become fragrant and floral and pop a bit, 4 to 6 minutes. Use a spice grinder, coffee grinder, or mortar and pestle to grind them to a powder. In a blender or in a |
| 156 | 2017-11-07 04:31:47 | 1Drain the short ribs of any juices, reserving about 1/4 cup of the juices, and shred the meat finely. Return the reserved juices to the meat to keep it moist. We are going to use what we call the “big hug” fold on these dumplings. Fill a small bowl with |
| 157 | 2017-11-07 04:31:47 | 2Fill a large skillet with about 1 inch of water and place on the stove over high heat until the water boils. Line a bamboo steamer with a lettuce leaf or parchment paper and put as many dumplings as will comfortably fit without touching into the steamer. |
| 158 | 2017-11-07 04:31:57 | 1In a large saucepan, whisk together the soy sauce, black vinegar, sesame oil, pepper, and 1/4 cup water and bring to a boil. Reduce the heat to low. |
| 159 | 2017-11-07 04:31:57 | 2Place the cornstarch in a small bowl and slowly whisk in 1 tablespoon cold water until smooth. Don’t use warm or hot water, as it will cause the cornstarch to seize up into small lumps that won’t dissolve no matter how hard you whisk. Slowly add it to th |
| 160 | 2017-11-07 04:31:57 | 3Bring the heat back up to medium-high and whisk until the mixture thickens, 1 to 2 minutes. It should be shiny and coat the back of a spoon. Remove the sauce from the heat and pour it into a bowl or container and refrigerate until cool. The sauce will ke |
| 161 | 2017-11-07 04:31:57 | 1Place the beef in a medium bowl. Measure out about half the Fun Sauce (don’t use it warm or it will start to cook the beef) and add it to the beef along with the pepper, mixing to coat. (Keep the remaining Fun Sauce in an airtight container in the refrig |
| 162 | 2017-11-07 04:31:57 | 2In a wok or a large, heavy, flat-bottomed skillet, heat 2 tablespoons of the vegetable oil over high heat until the oil starts to shimmer, about 1 minute. Add the gai lan, broccoli, or rapini and the onions and use a wooden spoon or spatula to stir conti |
| 163 | 2017-11-07 04:31:57 | 3Wipe out the wok with a paper towel. Heat the wok over high heat for 30 seconds. Add 2 tablespoons of the vegetable oil and coat the wok again. Remove the beef from the refrigerator, drain any sauce into a bowl, and set the sauce aside. Add the beef to t |
| 164 | 2017-11-07 04:31:57 | 4Wipe out the wok again with another paper towel and heat over high heat for 30 seconds. Add the remaining 2 tablespoons vegetable oil and coat the bottom of the wok. Add the rice noodles and stir to coat with oil. Add the scallions, ginger, garlic, and 2 |
| 165 | 2017-11-07 04:32:15 | 1In a mixing bowl, whisk the egg yolks and sugar until smooth and creamy. |
| 166 | 2017-11-07 04:32:15 | 2In a saucepan over medium-high heat, bring the beer and cream almost to a simmer, stirring occasionally. |
| 167 | 2017-11-07 04:32:15 | 3While whisking constantly, very gradually add this heated mixture in a thin stream to the egg yolks and sugar. This tempers the eggs so they do not curdle. When everything is mixed together, pour into the saucepan and bring back to a gentle simmer, stirr |
| 168 | 2017-11-07 04:32:15 | 4Freeze mixture according to the manufacturer’s instructions. |
| 169 | 2017-11-07 04:32:15 | 1Mix water with ice, lemon slices, orange slices, cinnamon stick, vanilla pod, lemon juice, and orange juice. Peel the pears and slice in half from stem to bottom. Soak in the ice water mixture for at least 20 minutes. Cut the soaked pear halves into thin |
| 170 | 2017-11-07 04:32:15 | 2Melt butter in a pan and place the pears in the pan. Sprinkle with the brown sugar and swirl the melted sugar and butter mixture over the pear slices to caramelize. |
| 171 | 2017-11-07 04:32:15 | 1Cut each slice of brioche in half on the diagonal and toast the slices. |
| 172 | 2017-11-07 04:32:15 | 2In a medium bowl, beat the eggs and then beat in the sugar. Add beer and mix well until combined. In a pan, melt some of the butter. Dip the toasted brioche in the egg and beer mixture and coat fully. Place the soaked brioche in the hot pan and sprinkle |
| 173 | 2017-11-07 04:32:15 | 3Arrange two brioche triangles on each plate. Place the glazed pears and a scoop of the beer ice cream beside the brioche and serve. |
| 174 | 2017-11-07 04:32:19 | 1Mix the flour, warm water, and salt with an electric mixer, then let dough stand in a cool place while you prepare the other ingredients. |
| 175 | 2017-11-07 04:32:19 | 2Preheat the oven to 475 degrees. |
| 176 | 2017-11-07 04:32:19 | 3Break the stems off of the artichokes and remove the hearts. Using a very sharp knife, peel the bottom of the artichokes around the stem and pull the large leaves away from the base of the artichoke. With the knife, remove the large leaves, slice the per |
| 177 | 2017-11-07 04:32:19 | 4Peel the baby onions and potatoes. Remove the stems of the tomatoes and plunge the tomatoes into salted boiling water for 10 to 15 seconds, then remove, peel, and cut them into quarters, removing and discarding the seeds. Rinse the parsley, thyme, and ro |
| 178 | 2017-11-07 04:32:19 | 5Rinse the preserved lemon quarter in cold water. Remove the white part, keeping only the peel, and cut into large squares. Bring the water and sugar to a boil, stirring until sugar is dissolved, to make a syrup. Place the squares of preserved lemon into |
| 179 | 2017-11-07 04:32:19 | 6Heat 3 tablespoons of olive oil in a large frying pan. Saute the potatoes, onions, artichokes, and unpeeled garlic cloves for 4 to 5 minutes. Season to taste with salt and pepper. |
| 180 | 2017-11-07 04:32:19 | 7In a large oven-safe casserole dish with a lid, arrange the sauteed potatoes, onions, artichokes, and garlic, plus the tomato quarters, drained squares of preserved lemon, and aromatic herbs around the perimeter. Place the chicken in the middle, and pour |
| 181 | 2017-11-07 04:32:19 | 8Roll the rested dough out into a long rope. Place the lid of the casserole over the dish and seal tightly by pressing the cord of dough around the seam, making sure it tightly joins the casserole dish and lid. Brush the egg yolk over the dough. Place the |
| 182 | 2017-11-07 04:32:19 | 9Take the dish out of the oven and let it rest for 5 minutes, then remove the dough seal, open the lid, and serve. |
| 183 | 2017-11-07 04:32:30 | 1Place the jalapeños, garlic, cilantro, olive oil, lime juice, coconut, cumin, salt, and ginger in a food processor or blender. Puree until smooth. Taste and adjust the seasonings, if you like. |
| 184 | 2017-11-07 04:32:30 | 1In a medium saucepan, combine the cheese, milk, cumin, paprika, and cayenne. Cook over low heat, stirring, until the cheese has melted. Taste and adjust the seasonings, if you like. |
| 185 | 2017-11-07 04:32:30 | 2Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the chutney and garnish with cilantro leaves. Serve warm with tortilla chips. |
| 186 | 2017-11-07 04:32:37 | 1Put the jalapeños, onion, garlic, cilantro, vinegar, salt, and cumin in a food processor and pulse until finely minced. |
| 187 | 2017-11-07 04:32:37 | 2Combine the jalapeño mixture with the cottage cheese and avocado. Taste and adjust the seasonings, if you like. |
| 188 | 2017-11-07 04:32:37 | 3Serve immediately with tortilla chips and crudités. |
| 189 | 2017-11-07 04:33:15 | 1Mix together the tomatoes, jalapeños, onion, garlic, cilantro, salt, cumin, lime juice, and olive oil until well combined. Taste and adjust the seasonings, if you like. Cover and refrigerate for 30 minutes before serving. |
| 190 | 2017-11-07 04:33:15 | 1In a medium saucepan, melt the butter over medium-low heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring occasionally, until wilted, about 5 minutes. Season with the salt and cayenne, then drain the spinach in a colander. |
| 191 | 2017-11-07 04:33:15 | 2Rinse and wipe out the saucepan, then add the cornstarch, milk, and water and whisk until well combined. Bring to a simmer over medium-low heat, stirring constantly, and cook for a couple of minutes, until the mixture begins to thicken. Add the cheese, t |
| 192 | 2017-11-07 04:33:15 | 3Transfer the queso to a serving bowl, a small slow cooker, or a chafing dish over a flame. Top with the pico de gallo and sliced avocado. Serve warm with tortilla chips. |
| 193 | 2017-11-07 04:34:33 | 1Preheat the oven to 400°F. Line an 8-inch square pan with parchment paper, making sure that the paper rises up over the edges of the pan. |
| 194 | 2017-11-07 04:34:33 | 2Make the shortbread. Sift the confectioners’ sugar and cornstarch into the bowl of an electric mixer with the paddle attachment in place, then add the granulated sugar and mix on medium speed. With the machine still running, slowly pour in the melted but |
| 195 | 2017-11-07 04:34:33 | 3Make the halva. Place the halva and tahini in a small bowl and mix with a wooden spoon to combine. Spread the mix over the cooled shortbread and use the back of a spoon to smooth it into an even layer. |
| 196 | 2017-11-07 04:34:33 | 4Make the tahini caramel. Combine the sugar and water in a small saucepan and place over medium-low heat. Stir occasionally, until the sugar has dissolved, then increase the heat to medium-high. Bring to a boil and cook—still at a boil—for about 12 minute |
| 197 | 2017-11-07 04:34:33 | 5Place in the fridge for 4 hours until set, before cutting into bars, about 1 × 4 inches. Sprinkle a pinch of sea salt over the middle of each bar and serve. |
| 198 | 2017-11-07 04:34:35 | 1Preheat the oven to 350°F. Grease the base and sides of a standard 8 1/2 × 4 1/2 inch loaf pan or a 9-inch round springform pan and line with parchment paper, then set aside. |
| 199 | 2017-11-07 04:34:35 | 2Place the butter, sugar, coconut, vanilla seeds, and salt in an electric mixer with the paddle attachment in place. Beat on medium-high speed, until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Turn the |
| 200 | 2017-11-07 04:34:35 | 3Scrape the mixture into the pan and bake for 40 minutes if using the loaf pan or 50 minutes if using the round pan, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set asid |
| 201 | 2017-11-07 04:34:35 | 1When you are ready to serve, place the chocolate in a medium bowl and set aside. Put the sugar and corn syrup in a small saucepan and place over medium-low heat. Stir to combine and, when the sugar has melted, increase the heat to medium and bring to a b |
| 202 | 2017-11-07 04:34:35 | 2Spread the ganache over the top of the cake, letting it run down the sides a little, and serve. |
| 203 | 2017-11-07 04:35:00 | 1Place the butter and granulated sugar in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed until light and fluffy, then gradually add the egg and continue to beat until incorporated. Sift the flour, baking powde |
| 204 | 2017-11-07 04:35:00 | 2When firm, use your hands to form the dough into 1-inch round balls, about 2/3 ounce each; you might need to wash your hands once or twice when making them, if they get too sticky. Place the pecans in a medium bowl and drop the balls into the nuts as you |
| 205 | 2017-11-07 04:35:00 | 3Line a baking sheet with parchment paper, place the cookies onto the sheet— there is no need to space them apart—and transfer to the fridge for an hour. |
| 206 | 2017-11-07 04:35:00 | 4When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper. |
| 207 | 2017-11-07 04:35:00 | 5Place the confectioners’ sugar in a bowl and roll the cookies in the confectioners’ sugar, pressing it in as you go so that it sticks well. Place on the lined baking sheets, spaced 1 inch apart, and flatten the cookies to 1/3 inch thick. |
| 208 | 2017-11-07 04:35:00 | 6Bake for 10 minutes. They will be soft to the touch when they come out of the oven, so allow them to cool on the baking sheet for 10 minutes before gently transferring to a wire rack. These can be served warm, when they will be a little gooey in the cent |
| 209 | 2017-11-07 04:35:07 | 1Preheat the oven to 375 degrees. Line a baking sheet with foil. |
| 210 | 2017-11-07 04:35:07 | 2Cut the pumpkin open and scoop out the seeds (you can remove their shells while the pumpkin is roasting and use the seeds later on in this recipe, or simply roast them for a snack). |
| instruction.id | instruction.ts | instruction.value |