ids
stringclasses 894
values | instructions
stringlengths 1
313
⌀ | Verbs
stringlengths 3
78
⌀ |
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10b96d6963
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Heat oven to 350 degrees Fahrenheit.
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heat
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10b96d6963
|
Line baking sheet with parchment paper.
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line
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10b96d6963
|
Place sun-dried tomatoes and boiling water in small bowl.
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place,boiling
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10b96d6963
|
Cover
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cover
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10b96d6963
|
let stand 5 minutes or until soft.
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stand
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10b96d6963
|
Remove tomatoes from bowl
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remove
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10b96d6963
|
cool.
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cool
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10b96d6963
|
Squeeze out moisture
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squeeze
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10b96d6963
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chop.
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chop
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10b96d6963
|
In large bowl, gently mix together sun-dried tomatoes, turkey, oats, cheese, eggs, onion, thyme, pepper and salt.
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gently mix
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10b96d6963
|
Divide into 4 portions.
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divide
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10b96d6963
|
Gently form each portion into loaf shape
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gently form
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10b96d6963
|
place on baking sheet.
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place
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10b96d6963
|
Press 2 sage leaves onto top of each loaf
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press
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10b96d6963
|
drizzle loaves with oil.
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drizzle
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10b96d6963
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Bake 25-30 minutes or until no longer pink in center and internal temperature reaches 170 degrees Fahrenheit.
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bake
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eaf4915792
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Combine cream cheese and pesto in food processor bowl fitted with metal blade
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combine
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eaf4915792
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pulse until well mixed.
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pulse
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eaf4915792
|
Spread about 1/4 cup cream cheese mixture over each tortilla leaving 1-inch border on all sides.
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spread
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eaf4915792
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Layer each with 10 spinach leaves, 5 slices salami and 3 slices cheese .
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layer
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eaf4915792
|
Roll each tortilla up tightly
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roll tightly
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eaf4915792
|
wrap in plastic food wrap.
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wrap
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eaf4915792
|
Refrigerate at least 2 hours or overnight.
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refrigerate
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eaf4915792
|
Cut each tortilla into 1-inch slices.
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cut
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2c14441761
|
Preheat oven to 350 F.
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preheat
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2c14441761
|
In a large bowl, cream butter and powdered sugar together until light and fluffy.
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cream
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2c14441761
|
Stir in vanilla, salt, and orange zest, then blend in the flour.
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stir,blend
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2c14441761
|
Add the currants and mix until combined.
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add,mix
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2c14441761
|
Take about 1/2 tablespoonful sized scoops of dough and roll into balls, then flatten gently between your hands (buttons should be about 1/4 inch thick and an inch in diameter).
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take,roll,flatten gently
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2c14441761
|
Place on parchment paper or Silpat-lined baking sheets and prick them once in the center with a knife or skewer.
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place,prick
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2c14441761
|
Sprinkle with granulated sugar, if using.
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sprinkle
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2c14441761
|
Bake for about 12-15 minutes, or until the buttons are set and lightly golden around the edges.
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bake
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2c14441761
|
Remove from oven, let them cool completely and store in an airtight container.
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remove,cool,store
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81c9df928b
|
Preheat oven to 350 degrees.
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preheat
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81c9df928b
|
Clean peppers thoroughly inside and out.
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clean
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81c9df928b
|
Mix by hand all ingredients except for the pasta sauce and the mozzarella cheese.
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mix
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81c9df928b
|
If, after adding can of tomatoes mixture still feels too "wet", add more rice until the consistency is a little more solid.
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adding,add
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81c9df928b
|
More Parmesan cheese may be added if wanted.
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added
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81c9df928b
|
Boil peppers in a large pot of water for about five minutes or until soft.
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boil
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81c9df928b
|
place inside your baking/casserole dish when each is finished.
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place
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81c9df928b
|
Open jar of pasta sauce and add one full tablespoon inside each pepper.
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open,add
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81c9df928b
|
I like to use Prego.
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none
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81c9df928b
|
Using a clean tablespoon, add stuffing mix by spoonful until each pepper is completely full, be careful not to break them.
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add
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81c9df928b
|
Dump the rest of the pasta sauce into the baking/casserole dish to cover the bottom of the peppers.
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dump
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81c9df928b
|
Add a small amount of water to the jar, swish around and add to pan.
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add,swish,add
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81c9df928b
|
After about 2 1/2 hours, remove peppers from oven and top with mozzarella cheese.
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remove,top
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81c9df928b
|
Return to oven for another half hour or until cheese melts.
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return
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d68e7dfd4a
|
Put a large shallow flameproof roasting pan in middle of oven and preheat to 400F.
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put,preheat
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d68e7dfd4a
|
Pat duck dry and trim off any excess fat.
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pat,trim
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d68e7dfd4a
|
Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total).
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score,season
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d68e7dfd4a
|
Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125F, 20 to 25 minutes.
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roast
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d68e7dfd4a
|
Turn on broiler.
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turn on
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d68e7dfd4a
|
Turn duck skin side up.
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turn
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d68e7dfd4a
|
Broil 4 to 6 inches from heat until golden brown, about 2 minutes.
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broil
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d68e7dfd4a
|
Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
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transfer,rest
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d68e7dfd4a
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While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saue over medium-high heat until golden brown, about 2 minutes.
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rests,pour off,add
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d68e7dfd4a
|
Add sugar and cook, stirring, until dissolved.
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add,stirring
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d68e7dfd4a
|
Stir in vinegar, scraping up brown bits.
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stir,scraping up
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d68e7dfd4a
|
add, simmer
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add,bring to
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d68e7dfd4a
|
Stir in half of raspberries.
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stir
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d68e7dfd4a
|
Force sauce through a fine-mesh sieve into a small saucepan, discarding solids.
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force,discarding
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d68e7dfd4a
|
Skim off excess fat.
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skim off
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d68e7dfd4a
|
Over low heat, swirl in butter.
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swirl
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d68e7dfd4a
|
Remove from heat and add remaining raspberries.
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remove,add
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d68e7dfd4a
|
Slice duck and serve with sauce.
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slice,serve
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2104d65757
|
Cover the beans and peas with cold water and leave to soak overnight.
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cover,leave
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2104d65757
|
The next day, drain, place in a pan and cover with water.
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drain,place,cover
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2104d65757
|
Bring to the boil and boil for 10 minutes.
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bring,boil
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2104d65757
|
Drain and reserve.
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drain,reserve
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2104d65757
|
Preheat the slow cooker on high.
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preheat
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2104d65757
|
Heat the oil in a frying pan and saute the onion with the ginger, garlic, chiles to taste and all the spices for 3 minutes.
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heat,saute
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2104d65757
|
Add the pumpkin and continue to saute for 3 more minutes, then spoon into the cooking pot and stir in the drained beans.
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add,saute,spoon,stir
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2104d65757
|
Heat the stock to boiling and pour over the vegetables and beans.
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heat,boiling,pour
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2104d65757
|
Cover, reduce temperature to low, then cook for 8 to 10 hours.
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cover,reduce,cook
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2104d65757
|
Just before serving, stir in the tomatoes and spinach, stir well and continue to cook for 15 to 20 minutes or until the spinach has begun to wilt.
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stir,stir,cook
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2104d65757
|
Sprinkle with the diced feta cheese and the freshly chopped coriander and serve with sour cream or yoghurt and strips of warm pita bread.
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sprinkle,serve
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0c0bef0a2b
|
Cook peaches, sugar, cornstarch and water on stove until thick.
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cook
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0c0bef0a2b
|
Place in baking dish.
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place
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0c0bef0a2b
|
Mix Bisquick, sugar, melted butter, and milk.
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mix
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0c0bef0a2b
|
Drop on top of peach mixture.
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drop
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0c0bef0a2b
|
Bake 20-25 minutes at 375 degrees.
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bake
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0c0bef0a2b
|
Serve warm with ice cream or whipped cream.
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serve
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ed44afe831
|
Mix together the first six ingredients.
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mix
|
ed44afe831
|
In another bowl, throughly stir together the eggs, bananas, melted butter, milk and flavoring.
|
stir
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ed44afe831
|
Stir wet ingredients into dry until just moistened.
|
stir
|
ed44afe831
|
Pour into greased loaf pan or 9x9 pan.
|
pour
|
ed44afe831
|
Sprinkle top with walnuts.
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sprinkle
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ed44afe831
|
Bake at 350, if using loaf pan will take longer, around 40-55 minutes.
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bake
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ed44afe831
|
9x9 will take about 25-35 minutes.
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none
|
ed44afe831
|
Keep a eye on it and check with a knife to see if done.
|
keep a eye,check
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ed44afe831
|
If top starts browning too early, cover with foil.
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cover
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ed44afe831
|
Sometimes we stirred extra walnuts into the batter.
|
stirred
|
d823ec6b26
|
Heat a pan.
|
heat
|
d823ec6b26
|
Mix the milk, flour and eggs.
|
mix
|
d823ec6b26
|
Heat 1/4 tsp butter in the pan.
|
heat
|
d823ec6b26
|
Put a small amount of the mixture (the size of an espresso cup or 1/4 a normal cup) in the pan and cook until the mixture is solid and gets a light brownish color then flip it and cook until the other side gets the same color then immediately remove crepe from heat.
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put,cook,flip it,cook,remove
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d823ec6b26
|
Repeat process (each time adding 1/4 tsp butter to the pan before cooking the mixture).
|
repeat
|
1720a8b219
|
Preheat the oven to 350F.
|
preheat
|
1720a8b219
|
Line a 9" square pan with the pastry.
|
line
|
1720a8b219
|
(Not up the sides- just the bottom.)
|
none
|
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