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instruction.id | instruction.ts | instruction.value |
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211 | 2017-11-07 04:35:07 | 3Cut the pumpkin into 4 sections and sprinkle with olive oil, salt, and pepper, then roast on the foil-lined baking sheet at 375 degrees for 90 minutes, or until golden brown and easily pierced with a fork or knife. |
212 | 2017-11-07 04:35:07 | 4Let the pumpkin cool slightly, then cut into smaller pieces and puree in a blender until smooth. Set aside. |
213 | 2017-11-07 04:35:07 | 1Blend flour, salt, baking powder, and sugar in a large bowl. |
214 | 2017-11-07 04:35:07 | 2In another bowl, whisk the egg, milk, and 4 ounces of pumpkin puree, plus a few drops of red food coloring if using. |
215 | 2017-11-07 04:35:07 | 3Add the wet ingredients to the dry ingredients and mix well until a soft dough forms. |
216 | 2017-11-07 04:35:07 | 4Shape dough into a ball and cover with a moist towel. Allow to rest for two hours at room temperature. |
217 | 2017-11-07 04:35:07 | 5After dough has rested, shape into smaller balls and refrigerate, covered, if not baking immediately. |
218 | 2017-11-07 04:35:07 | 6Flatten each smaller dough ball into a round, pizza-like shape. |
219 | 2017-11-07 04:35:07 | 7Scatter some pumpkin seeds onto the surface of one side of each disc and press gently to adhere, then brush lightly with ghee. |
220 | 2017-11-07 04:35:07 | 8Place the naan on the walls of a tandoori oven heated to 800 degrees, and cook for 2 minutes. |
221 | 2017-11-07 04:35:07 | 9Or, if you don’t have a tandoori oven, heat your standard oven to 500 degrees. Warm a cast iron pan or wok over a gas burner or open flame, then invert the pan over the flame. Place the prepared discs of naan on top of the inverted pan or wok, then place |
222 | 2017-11-07 04:35:13 | 1Combine all the ingredients in a cocktail shaker with ice and shake until chilled, about 15 seconds. Strain into a chilled coupe. |
223 | 2017-11-07 04:35:13 | 1Combine the pomegranate juice and sugar in a saucepan and place over medium-high heat. Stir frequently and bring to just under a boil. Reduce the heat to just under a simmer and cook for 20 to 30 minutes. |
224 | 2017-11-07 04:35:13 | 2When the syrup has darkened and is thick enough to coat the back of a metal spoon, it’s ready. Remove from the heat and let cool completely. |
225 | 2017-11-07 04:35:13 | 3Add the orange blossom water and stir. Label, date, and refrigerate. It keeps for 4 weeks. |
226 | 2017-11-07 04:35:16 | 1Combine all the ingredients except the lemon twist in a mixing glass filled with ice and stir until chilled, about 30 seconds. Strain into a chilled coupe. Express a lemon twist over the drink and drop into the glass. |
227 | 2017-11-07 04:35:25 | 1Combine all ingredients in a cocktail shaker filled with ice and shake until chilled, about 15 seconds. Strain into a rocks glass over one large piece of ice. |
228 | 2017-11-07 04:35:25 | 1Heat the honey and water in a saucepan over medium heat, stirring occasionally, until the ingredients have integrated. Remove from the heat, let cool, and then refrigerate. Stored in a tightly sealed container, the syrup keeps for a week. |
229 | 2017-11-07 04:35:42 | 1Line a baking sheet with parchment or waxed paper and set aside. Fill 1 glove with about 1 1/2 cups of the flat tonic water. Squeeze out as much air as possible and close the opening of the glove tightly with a rubber band. Lay the glove flat on the prep |
230 | 2017-11-07 04:35:42 | 1Place the pisco, Cointreau, lime juice, and pineapple juice in a 3-1/2-quart container and stir to combine. Refrigerate until chilled, about 2 to 3 hours. |
231 | 2017-11-07 04:35:42 | 2When ready to serve the punch, remove the severed-hand ice cubes from the freezer. Let sit about 3 to 5 minutes at room temperature to help loosen the rubber gloves. Meanwhile, add the tonic to the pisco mixture and gently stir to combine. Cut away and d |
232 | 2017-11-07 04:35:50 | 1Fill a medium saucepot halfway with water, then bring it to a boil. Drop the ramen noodles in. Do not—I REPEAT, DO F*****G NOT— empty the seasoning packet into the noodles. That has a very special purpose that you will find out about soon. Cook the noodl |
233 | 2017-11-07 04:35:50 | 2That soon time is now! Crack all of the eggs into a large mixing bowl and whisk them together along with the seasoning from the packet. |
234 | 2017-11-07 04:35:50 | 3Lather up a large sauté pan with nonstick cooking spray, then heat it on medium. |
235 | 2017-11-07 04:35:50 | 4When the pan is hot, after 2 or 3 minutes, add your egg mixture. Then dump in all your drained ramen noodles and gently press them into the raw egg mixture. Cover the pan with something, even if it’s just foil, to help cook the eggs faster. Don’t worry a |
236 | 2017-11-07 04:35:50 | 5After about 6 minutes, when the bottom of the ramelette is fully set (lift up an edge to check), flip it over to the other side. Cook for an additional 4 minutes, or until cooked all the way through. |
237 | 2017-11-07 04:35:50 | 6Slide your ramelette out onto a plate, then proceed to throw various condiments at it until it tastes better. These may include, but are not limited to: ketchup, Sriracha, a whole jar of Pace salsa, or a thwap of Greek yogurt if you’re trying to be healt |
238 | 2017-11-07 04:36:00 | 1Get ready, man, because this recipe is heavy. |
239 | 2017-11-07 04:36:00 | 2No, really, this is some complicated, classical French technique sh*t. |
240 | 2017-11-07 04:36:00 | 3Alright, if you’re still down, preheat the oven to 400°F, grease a deep casserole, and let’s do it. |
241 | 2017-11-07 04:36:00 | 4Microwave those burgers according to the directions on the package. When sufficiently microwaved, chop them into roughly 1-inch-square pieces. Throw into the casserole. |
242 | 2017-11-07 04:36:00 | 5Whisk together all the other sh*t. Except the ketchup. The ketchup is sacred. Don’t involve ketchup in this mess right now. Pour it over the cheeseburgers and gently mix by hand, being tender and careful not to just completely mash all the sh*t into one |
243 | 2017-11-07 04:36:00 | 6Bake it for 30 minutes, until golden brown and no moisture remains. Take it out without burning yourself. |
244 | 2017-11-07 04:36:00 | 7Use a butter knife to get the edges unstuck from the casserole dish and flip the whole thing over. If all has gone well, your cheeseburger pudding will have come out in perfect loaf form. |
245 | 2017-11-07 04:36:00 | 8Cut yourself a thick slice of that abomination of food, drizzle some ketchup on it, preferably garnish it with something green, and then fall asleep before you eat it, because you’ve had a long night, bud. |
246 | 2017-11-07 04:36:14 | 1Put the breakfast cereal and flour in a food processor or blender and let it run on high until the cereal is properly dusted up. (Or empty it into a large Ziploc bag and bash it repeatedly with a blunt object—like a can of beans or a brick.) Empty that i |
247 | 2017-11-07 04:36:14 | 2In a separate mixing bowl, combine the beer, milk, egg, and melted butter and whisk together. |
248 | 2017-11-07 04:36:14 | 3Slowly pour your wet ingredients into your dry ingredients and whisk together. |
249 | 2017-11-07 04:36:14 | 4Heat about a teaspoon of butter in a large nonstick sauté pan over medium heat. Or one of those big electric griddles… Man, I should get one of those. They seem useful. But where would I even put it, you know? |
250 | 2017-11-07 04:36:14 | 5When the butter is fully melted, pour in about a ½ cup of your pancake batter and swirl the pan a little bit so the batter disperses evenly. Fit as many pancakes as you can into the pan without the edges touching. Or you can go one at a time and spend al |
251 | 2017-11-07 04:36:14 | 6When bubbles start to form on top of the pancake (or when you smell it burning, I don’t know), after about 3 minutes, flip the pancake and cook for another 2 on the other side, until the batter is cooked through and there’s some good browning on the outs |
252 | 2017-11-07 04:36:14 | 1Heat a small saucepot on medium-low heat, and add the milk and butter. When the butter melts, whisk in the powdered sugar and malt powder. Whisk over the heat for 15 seconds then turn off the heat. |
253 | 2017-11-07 04:36:14 | 2Stack those cakes at least three high on a plate, pour a bunch of glaze over the top, then garnish with some extra crushed up breakfast cereal that for sure doesn’t rhyme with “Faptain Brunch.” |
254 | 2017-11-07 04:36:21 | 1Light a grill and set up the charcoal or wood on one side. |
255 | 2017-11-07 04:36:21 | 2Place feta in a perforated sheet pan, set on the covered grill, and let smoke for 30 minutes. |
256 | 2017-11-07 04:36:21 | 3Meanwhile, grate the zucchini on a box grater, then drain excess liquid in a colander. |
257 | 2017-11-07 04:36:21 | 4Heat 1 tablespoon olive oil in a pot and sweat garlic and onion until translucent, about 6 minutes. Be careful not to let them brown. |
258 | 2017-11-07 04:36:21 | 5Add grated, drained zucchini and stir, cooking on low until zucchini is soft and jam-like, about 15 minutes. |
259 | 2017-11-07 04:36:21 | 6Season to taste with salt, acid (white balsamic, lemon juice, or sherry vinegar), and thyme. |
260 | 2017-11-07 04:36:21 | 1Brush sourdough bread slices with olive oil and grill until toasted. |
261 | 2017-11-07 04:36:21 | 2Spread the zucchini jam on the toasts. |
262 | 2017-11-07 04:36:21 | 3Top each piece with crumbled smoked feta, sour gherkins, sliced raw baby zucchini, basil, salt, and additional olive oil. |
263 | 2017-11-07 04:36:25 | 1In a small bowl, combine miso paste, mirin, sugar, and rice wine vinegar to form a glaze. |
264 | 2017-11-07 04:36:25 | 2In a medium bowl, combine Greek yogurt, yuzu juice, and sesame oil. |
265 | 2017-11-07 04:36:25 | 3Grill the eggplant halves until charred and cooked through, brushing with the glaze periodically. |
266 | 2017-11-07 04:36:25 | 4Brush the serving plate or platter with the yogurt mixture, place eggplant on top, and garnish with sesame seeds, mint, and chives. |
267 | 2017-11-07 04:36:34 | 1Heat the oven to 350°F and arrange a rack in the middle. Combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms. |
268 | 2017-11-07 04:36:34 | 2Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking). |
269 | 2017-11-07 04:36:34 | 3Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before fil |
270 | 2017-11-07 04:37:01 | 1Combine the egg and mustard in the bowl of a food processor fitted with a blade attachment. Process until the mixture is evenly combined. |
271 | 2017-11-07 04:37:01 | 2With the processor running, slowly add the oil in a thin stream until completely combined. Add the vinegar or lemon juice and pulse until smooth. Season to taste with salt and pepper. |
272 | 2017-11-07 04:37:01 | 1Combine the egg yolk only and mustard in a bowl and whisk until well mixed. |
273 | 2017-11-07 04:37:01 | 2Whisking constantly, add the oil in a thin stream until completely incorporated and the mayo is thick (when the whisk is lifted, the mayo should hang off but not fall). Whisk in the vinegar or lemon juice and season with salt and pepper to taste. |
274 | 2017-11-07 04:37:10 | 1Heat the oven to 350°F. Coat 2 (9-inch) round cake pans generously with butter, then flour, tapping out any excess flour; set aside. |
275 | 2017-11-07 04:37:10 | 2Sift the measured flour, salt, baking powder, and baking soda together twice; set aside. Whisk the cocoa, food coloring, and water in a small bowl until smooth; set aside. |
276 | 2017-11-07 04:37:10 | 3Beat the measured butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium speed until creamy, about 30 seconds. Add the sugar, 1/4 cup at a time, beating about 15 seconds after each addit |
277 | 2017-11-07 04:37:10 | 4On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture, until just incorporated. Once all the ingredients are incorporated, beat the batter 10 to 12 strokes with a spoon or spatula if using cake flo |
278 | 2017-11-07 04:37:10 | 5Divide the batter between the cake pans and spread the tops evenly with the spoon or spatula. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a |
279 | 2017-11-07 04:37:10 | 1Beat the butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium-high speed until creamy, about 30 seconds. Add the cream cheese and continue to beat on medium-high speed until the mixtur |
280 | 2017-11-07 04:37:10 | 1Transfer 1 of the cake layers, bottom side up, to a serving plate or cake stand. Spoon 1 cup of the icing into the center of the cake layer. Work an icing or rubber spatula in a gentle swirling motion and spread the icing from the center toward the edges |
281 | 2017-11-07 04:37:10 | 2Carefully set the second cake layer on top of the first and ice the second layer in the same manner, beginning with a dollop in the center and working it out toward the sides. Then ice the sides of the cake. (If the sides are crumbly, brush any excess cr |
282 | 2017-11-07 04:37:10 | 3Store the cake at room temperature beneath a cake cover. If you don’t plan to eat it within 24 hours, tent it with plastic wrap and store it in the refrigerator for up to 3 days. Remember to remove the cake from the refrigerator an hour or more before se |
283 | 2017-11-07 04:38:23 | 1Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside. |
284 | 2017-11-07 04:38:23 | 2Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, |
285 | 2017-11-07 04:38:23 | 3Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the cola, soy sauce, and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker. |
286 | 2017-11-07 04:38:23 | 4Return the ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Increase the stovetop heat to high and bring the cooker to high pressure. Reduce the stovetop heat to medium and cook for 30 minutes, adjusting the heat as |
287 | 2017-11-07 04:38:23 | 5Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes. |
288 | 2017-11-07 04:38:23 | 6Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam). |
289 | 2017-11-07 04:38:23 | 7Transfer the ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the |
290 | 2017-11-07 04:38:23 | 8Return the pressure cooker to the stove over medium-high heat and bring the mixture to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mixture to the pressure cooker. Cook, whisking constantly, until the sauc |
291 | 2017-11-07 04:38:29 | 1Heat the oven to 400°F and arrange a rack in the middle. |
292 | 2017-11-07 04:38:29 | 2Pat the lamb chops dry with paper towels, then season generously all over with salt and pepper. |
293 | 2017-11-07 04:38:29 | 3Place a thin film of oil in the bottom of a large ovenproof frying pan and heat over medium-high heat until smoking. Add the lamb chops and cook undisturbed until a golden-brown crust forms on the bottom, about 3 minutes. Flip and cook undisturbed until |
294 | 2017-11-07 04:38:29 | 4Transfer the pan to the oven and roast until the chops register 130°F on an instant-read thermometer for medium rare, about 8 to 10 minutes. Remove from the oven and transfer the chops to a cutting board or serving platter. Tent with foil and let rest 5 |
295 | 2017-11-07 04:38:39 | 1Place all of the ingredients except the tomatillos in the crock of a seven-quart slow cooker. Spread everything around evenly. |
296 | 2017-11-07 04:38:39 | 2Evenly spread the tomatillos on top of the other ingredients. |
297 | 2017-11-07 04:38:39 | 3Cook on low for 8 to 9 hours, or on high for 4 to 5 hours, till the pork is fall-apart tender. When ready, remove the meat from the pot and set it aside. |
298 | 2017-11-07 04:38:39 | 4Scoop out about half of the juices, skim most of the fat, and set the liquid aside. Return the meat to the pot and shred it with the remaining juices. If the meat is too dry, simply add more of the reserved cooking liquid. |
299 | 2017-11-07 04:38:39 | 5Make sandwiches or tacos and enjoy! |
300 | 2017-11-07 04:39:03 | 1Trim off any excess fat from the steak and cut it against the grain into very thin slices; set aside. |
301 | 2017-11-07 04:39:03 | 2Heat the oil in a large frying pan over medium-high heat until shimmering. Add the bell pepper, if using, and the onion. Season with salt and pepper and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. If you’re using t |
302 | 2017-11-07 04:39:03 | 3Push all of the vegetables to one side of the pan, add the sliced steak in a single layer, and season with salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, about 3 minutes. Reduce the heat to low. |
303 | 2017-11-07 04:39:03 | 4Divide the steak into 2 piles roughly the size of the hoagie rolls. Place half of the vegetables on top of each steak portion. Lay half of the cheese over each portion of steak and vegetables. Cover the pan with a tightfitting lid and let cook undisturbe |
304 | 2017-11-07 04:39:13 | 1Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element. Set a large plate aside. |
305 | 2017-11-07 04:39:13 | 2Place the asparagus on a baking sheet, drizzle it with the olive oil, and season with salt and pepper. Using your hands, toss until the spears are evenly coated with the oil. Transfer them to the large plate and set the baking sheet aside. |
306 | 2017-11-07 04:39:13 | 3Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto. Place on the baking sheet. Repeat with the remaining asparagus, |
307 | 2017-11-07 04:39:13 | 4Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 3 minutes more. |
308 | 2017-11-07 04:39:21 | 1Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside. |
309 | 2017-11-07 04:39:21 | 2Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. |
310 | 2017-11-07 04:39:21 | 3Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporate |
instruction.id | instruction.ts | instruction.value |