skill.csv

global_step_index,activity,step_index,variation,variation_index,headline,paragraph
14,Make Chiles Rellenos,1,none,2,Roast the chile peppers.,"Sometimes, you can buy the peppers already roasted, especially in areas where chiles are a popular part of local cuisine. You can also buy them online, roasted and frozen.          To roast the chile peppers yourself, put them on the grill or on a gas stove and leave them over the open flame, rotating until they are completely charred. Then rinse them off in cold water, rubbing off the burnt skin. You should now have 20 tender chiles ready to be stuffed."
15,Make Chiles Rellenos,2,none,3,Prepare the batter.,"This can be done while the chiles are roasting. Place a dozen egg whites in a bowl. Using an egg beater, beat the whites until they firm up. When they are firm and white, almost like whipped cream, stir in the egg yolks."
16,Make Chiles Rellenos,3,none,4,Cut an opening in the side of the chile.,"Make it large enough that stuffing can be put in, but not so large that the chile pepper will fall apart. At this point, you can carefully scrape out the seeds with a butter knife to reduce the heat of the pepper, but this is optional."
17,Make Chiles Rellenos,4,none,5,Stuff the chiles.,"Be careful because the soft, roasted chiles are easily torn. Begin with the meat stuffing. Portion out some of the stuffing and fill the chile. When 10 of the chiles are filled, do the same to the remaining chiles with the cheese stuffing. Don't stuff them so much that the slit can't be closed."
18,Make Chiles Rellenos,5,none,6,Pin the chiles with the toothpicks.,It doesn't need to be perfect; it's just to keep any stuffing from falling out while you fry them.
19,Make Chiles Rellenos,6,none,7,Prepare a pan with vegetable oil.,Allow the oil to get hot but keep setting on low.
20,Make Chiles Rellenos,7,none,8,Coat the chiles with the flour.,Coat the the chile peppers with flour to reduce the water content and to create a dry surface for the egg white batter to adhere to.
21,Make Chiles Rellenos,8,none,9,Dip the stuffed chiles in the egg batter.,Be sure to allow some of the batter to drain from the freshly dipped chile so that you don't have a puddle of batter in the oil. Less really is more in this case and will result in an evenly cooked chile.

22,Make Chiles Rellenos,9,none,10,Place the stuffed peppers into the pan.,Allow them to fry. Turn them as the sides turn a light brown color.

38,Make Kolaches,1,none,2,"Mix the yeast with the milk, butter, eggs, sugar, salt, and flour in a large bowl.","The butter should be softened to room temperature to make this easiest. Pour in the remaining milk, the softened butter, the eggs, the sugar, and salt, as well as the yeast mixture that you created. Then, pour in 1.5 cups of flour and mix everything together thoroughly. If you are choosing to add lemon zest, ground mace, or nutmeg, add that now as well.If you are using instant yeast, you will add that now. After everything is blended, slowly add the remaining flour. You may use exactly four cups, or you may use a little bit more or less. Just make sure that the dough isn’t too sticky or too dry."

39,Make Kolaches,2,none,3,Knead the dough on a floured surface.,"Lightly coat some space on your countertop or table with flour so that the dough doesn’t stick to it. Work the dough with your fingertips so that it becomes smooth and easy to form. After you’ve done this for about five minutes, roll it into one large ball."

40,Make Kolaches,3,none,4,Place the dough in an oiled bowl and let rise.,"Spray a bowl with cooking oil, or pour about a tablespoon of oil into the bottom. Place the large ball of dough into the bowl, and roll it in place so that it’s coated with the oil. Then, it’s time to let the dough rise.Cover your bowl, either with a kitchen towel or with cling wrap. Let it rise in your kitchen (or any warm place) for about two to three hours. You can also let it rise overnight in your refrigerator, if that is easier."

43,Make Kolaches,6,none,7,Cut your dough into rounds.,"Each round should be about 2.5 inches (6.35 cm) across. The easiest way to create these rounds is to use a cookie cutter, but you can also use the rim of a proper-sized glass. Press the cookie cutter or the rim of the glass firmly into the dough, and then peel up the dough around the circle.Roll your excess dough into a ball, and then use your rolling pin to flatten it out onto the floured surface again. Cut out the rounds, and then roll the excess dough up again. Continue doing this until you’ve used all your dough."

44,Make Kolaches,7,none,8,Place your dough rounds on a baking sheet.,"You can line your baking sheet with parchment paper or grease it to make sure the dough doesn’t stick to it. Once again, cover the dough with a kitchen towel or cling wrap. Set the baking sheet aside and let the dough rise again for about an hour."

45,Make Kolaches,8,none,9,Make the indentations in the dough.,"Once the dough has risen and each round has doubled in size, it is time to make the indentations in the middle. This step basically makes dough round into a little bowl that will hold the topping as they bake.Use your thumb or a small spoon to press down gently into the center of each round. Make sure that you don’t make the indentations too large – each round should still have about a 0.5 inch (1.27 cm) rim around the perimeter."

49,Make Kolaches,12,none,13,Explore the dozens of other topping options.,"While a fruit topping is the traditional topping, it is certainly not the only one you can make. Other common variations are poppyseed and cream cheese kolaches. You can even make savory kolaches with different types of breakfast meats. Don’t be afraid to get creative!"

52,Make Kolaches,15,none,16,Spoon the toppings into the center indentations.,"You only need to put about a spoonful onto each of the rounds. The indentation should be completely filled with topping.If you don’t use all of the topping you created, it can be refrigerated for up to three days or frozen to use again next time you prepare kolaches."

53,Make Kolaches,16,none,17,Bake your kolaches and serve.,"Put your kolaches in the oven and set the timer for 12 minutes. Keep an eye on the kolaches, though, and take them out when the dough has turned golden brown. Use a spatula to remove your kolaches from the hot baking pan and let them cool on a wire rack or another surface. Serve immediately and enjoy!You can store uneaten kolaches at room temperature for about two days after making them. If you won’t eat them for awhile, you can pop them in the freezer and save them for up to three months."

74,Make Aguachile,0,none,1,Prepare the shrimp.,"Peel, devein, and wash the shrimp. Let them drain for 5 minutes.;"

75,Make Aguachile,1,none,2,Marinate them.,Place the shrimp in a bowl and cover them with the juice of 7 limes or 4 lemons.

79,Make Aguachile,5,none,6,Prepare the cucumbers.,"Slice the cucumbers; season them with salt, pepper, and a bit of lime juice. Put them aside for plating.   You can also season the cucumbers with chili powder, depending on how spicy you want to dish to be."

80,Make Aguachile,6,none,7,Plate the dish.,"Place all of the ingredients on a platter or large plate.   First, place a layer of cucumbers on the plate. Then, put the shrimp on top. Cover the shrimp with the sliced onion. Pour the chili mixture over the other ingredients."

81,Make Aguachile,7,none,8,Season with salt and pepper to taste.,

82,Make Aguachile,8,none,9,Decorate the edge of the plate with tomato and/or avocado slices.,

84,Make Steak Tartare,1,none,2,"Add the salt, pepper, and olive oil into the bowl.",

85,Make Steak Tartare,2,none,3,Use your hands to mix everything together well.,

89,Make Steak Tartare,6,none,7,Add the egg yolks.,"This step is optional, but if you want yolks included, here is how to add them:   Use the back of a tablespoon to press down on the meat. Make a small indent in the center of the meat. Break the eggs one at a time and place an egg yolk in the indent. Repeat for all the meat."

90,Make Steak Tartare,7,none,8,Add the garnishes.,"Add some mayonnaise, capers, and onions to each plate.   Spread some chopped parsley on the dish."

91,Make Steak Tartare,8,none,9,Serve.,Serve immediately after making.

103,Make a Cuban Sandwich,0,none,1,Cut a fresh loaf of Cuban bread lengthwise.,"Cuban bread is long and thin, and turns crisp in the panini press without getting uncomfortably hard. You can find similar bread at a Latin bakery. The next best substitute is a long, soft French or Italian loaf (but nothing as narrow and hard as a baguette), followed by a hoagie roll.Cut it about 7 inches (17.8 cm) long, or to a size that matches your appetite.   Leave one long edge of the bread intact for a tidier sandwich.;"

105,Make a Cuban Sandwich,2,none,3,Spread the yellow mustard.,"Spread about 2 tbsp (30 mL) of regular yellow mustard evenly over both sides of the bread.Almost all recipes include mustard, but you can serve it on the side if you're using extra-flavorful pork."

106,Make a Cuban Sandwich,3,none,4,Add cheese to both sides.,"Cover both halves of the bread with mild Swiss cheese.Many traditional recipes use an equal ratio of cheese, ham, and pork, but you can cut the slices thinner if you prefer."

107,Make a Cuban Sandwich,4,none,5,Cover one side with dill pickles.,"Slice two large dill pickles to make eight or ten long, thin slices (or buy them pre-cut into ""sandwich stuffers""). Lay these onto one side of your sandwich."

108,Make a Cuban Sandwich,5,none,6,Add a layer of ham slices.,"Fold four slices of very thin ham over the pickles. You can use any ham you like, but the most traditional choice is a mild, sweet-cured ham such as York ham, bolo ham, or any honey-cured ham.You can even bake a ham with a home-made honey glaze."

109,Make a Cuban Sandwich,6,none,7,Pile on the roast pork.,"Now for the star of the show. Warm several slices of roast pork in a pan over low heat, then add it to the sandwich.For extra flavor, use pork marinated in Cuban mojo sauce, or drizzle on the sauce in the pan. The sauce's main ingredients are garlic and sour orange (or orange, lemon, and lime where sour orange isn't available).You can use pulled pork if you don't have any sliced pork."

110,Make a Cuban Sandwich,7,none,8,Heat a sandwich press or similar tool.,"Although traditional Cuban sandwiches are made with a grill press called a plancha, most cooks outside of Florida have to make do with one of these options:   Sandwich press or panini maker Waffle iron, with the metal plates flipped so their flat sides are inward (if possible) Griddle or frying pan, with a heavy cast iron skillet or foil-wrapped brick to press the sandwich down"

120,Make Bacon Wrapped Scallops,4,none,5,Wrap the bacon around the scallop.,"Place one end of the strip of bacon on the side of the scallop. Wrap the bacon all the way around the side of the scallop until the ends of the strip of bacon overlap.For crispier bacon, partially cook the bacon before wrapping the scallops. Heat the oven to 350 degrees. Cover a baking sheet in parchment paper and lay the strips of bacon out on the paper. Cook the bacon for 12-15 minutes until it starts to become golden brown. Don't cook it so long that it begins to get crisp and lose its flexibility."

121,Make Bacon Wrapped Scallops,5,none,6,Secure the bacon with a toothpick.,"Thread a toothpick into the outer, loose end of the bacon strip. Push it into the scallop, then thread the toothpick back out through the overlapped end of the strip of bacon. This will keep the bacon wrapped around the scallop and secured to it so it won’t come apart or slip off.You can also cook up to 5 scallops on one skewer. In this case, use the skewer to secure the bacon to the scallops by pushing the point through the overlapped bacon, into the scallop and out through the other side of the wrapped scallop. Push the scallop down from the pointed end toward the handle of the skewer and repeat the process, stacking the scallops until the skewer is full."

220,Make Koeksisters,9,B,B1,Mix the dry and wet ingredients separately.,"In a large bowl, sift together the flours, spices, sugar, salt, and yeast.In a different small bowl, whisk together the butter and hot water to melt the butter.  When the butter has melted, whisk in the milk."

221,Make Koeksisters,10,B,B2,Combine all the wet and dry ingredients.,"Crack the egg into a small bowl and whisk it briefly. Add the egg, oil, and butter and milk to the dry ingredients.Use a wooden spoon to mix all the ingredients together. Continue mixing until the ingredients come together to form a smooth dough. If mixing with the spoon becomes difficult, knead the dough with your hands instead."

222,Make Koeksisters,11,B,B3,Leave the mixture to rise.,"Cover the bowl with a damp cloth and place it somewhere warm to rise for one to two hours.It’s important to cover the dough so that it doesn’t dry out.  A good warm place for the dough to rise is an oven that’s turned off, but with the oven light turned on."

224,Make Koeksisters,13,B,B5,Make the syrup.,"While the dough is rising for the second time, prepare the syrup. The doughnuts will be fried and then dunked into the syrup right away, so it needs to be ready for when the doughnuts are fried.  Combine the sugar, water, and spices in a medium saucepan. Bring it to a boil over medium heat, stirring frequently to prevent the sugar from burning. When it comes to a boil, lower the heat and continue simmering and stirring until the syrup becomes thick.Lower the heat again and keep the syrup warm over low heat until the doughnuts are ready."

225,Make Koeksisters,14,B,B6,Stretch and fry the dough.,"Fill a deep fryer or deep frying pan with oil and heat it over medium–high heat. Drop a pea-sized piece of dough into the oil. When it begins to cook and sizzle, you know the oil is ready.  Take a piece of dough and stretch it out slightly to get an oval shape. Repeat with every dough piece before frying.Drop a couple oval dough pieces into the oil, but don’t crowd them. Fry the dough until the koeksisters become golden brown, about one to two minutes."

226,Make Koeksisters,15,B,B7,Dip the doughnuts in the syrup.,Remove the doughnuts from the oil one at a time using a slotted spoon. Place them on a paper towel to remove some of the excess oil. Poke a few holes in each doughnut with a fork.Transfer the doughnuts to the warm syrup and roll them around to coat all sides.

227,Make Koeksisters,16,B,B8,Roll in coconut before serving.,"When the doughnuts are drenched in syrup, remove them one at a time with the slotted spoon. Allow the excess syrup to drain off over the saucepan.  Roll each doughnut in the shredded coconut to coat them completely. Transfer them to a serving plate and enjoy!"

242,Make Kale Salad,14,B,B2,Remove the stems from the kale and chop the leaves into bite-sized pieces.,This will make them easier to eat.

244,Make Kale Salad,16,B,B4,Toss the kale with half the dressing and massage the leaves.,"Take a bunch of leaves in your hands, squeeze them with moderate pressure, and then pick up another bunch and squeeze again. Continue until the leaves become darker and more fragrant. Massaging helps to brake down cell walls and fibers, making the leaves softer."

247,Make Kale Salad,19,B,B7,Serve the salad with the remaining dressing on the side.,

248,Make Buttermilk Fried Chicken,0,none,1,Mix the milk and seasoning in a large bowl.,Add the chicken to marinade for 2 to 3 hours.;

249,Make Buttermilk Fried Chicken,1,none,2,Mix the dry ingredients into a large bowl and dredge the chicken till lightly coated.,

250,Make Buttermilk Fried Chicken,2,none,3,Heat the oil to a medium heat.,"When it preheats, add the chicken, but do not overcrowd the pan. You want to fry the chicken but you don't want to over-steam it."

251,Make Buttermilk Fried Chicken,3,none,4,Cook chicken pieces until golden brown 2 to 3 minutes each side,

262,Make Saltimbocca,8,none,9,"Cook 1-2 of the floured cutlets in the pan, prosciutto side down, for three minutes.","When you flip the meat over the prosciutto should be browned and crisp.   Do not crowd the pan, as this rapidly decreases the heat and prevents crisping. 1-2 pieces at a time is enough."

267,Make Saltimbocca,13,none,14,Spoon the sauce over your chicken and serve immediately.,"The dish is perfect right off the stovetop, as it doesn't take long to cook and gets a splash of heat from the fresh sauce. Enjoy with sprinkled parsley, Parmesan, or both.Be sure to remove the toothpicks before serving! Pair with pasta, gnocchi, or fresh bread to complete a simple meal."

272,Make Saltimbocca,18,none,19,Transfer the cooked chicken to a baking sheet and place in the hot oven.,This will keep the meat hot as you finish the second batch.

274,Make Saltimbocca,20,none,21,Place the cooked meat on a baking sheet and top each piece with prosciutto and fresh sage.,Remove the other half of chicken from the oven and place 1-3 sage leaves over the meat. Cover with prosciutto as well.

283,Make Tabouli,2,none,3,Chop the vegetables.,"While your bulgur is soaking, prepare the vegetables by washing and chopping them. Finely chop the parsley, mint, and spring onions. Dice the tomatoes. Set these ingredients aside.   Other vegetables, such as broccoli or cucumbers can be used as a substitute or addition to the common tabouli vegetables. Add one cup of additional vegetables to modify the traditional tabouli recipe."

286,Make Tabouli,5,none,6,Squeeze and strain lemon juice.,Squeeze and strain about ¾ cup of lemon juice. Add the lemon juice to the tabouli mixture. Taste test the tabouli to ensure that you are not adding too much lemon juice. Adjust the amount of lemon juice to your taste.

287,Make Tabouli,6,none,7,"Add olive oil, salt, and black pepper to taste.","You will need approximately ½ cup olive oil, one teaspoon of salt, and one teaspoon of black pepper. Taste the tabouli as you add each ingredient."

291,Make Tabouli,10,none,11,Serve the tabouli.,"Transfer the chilled tabouli to a serving bowl or platter. Tabouli pairs nicely with pita, hummus, or romaine lettuce leaves."

297,Make Turkey Meatloaf,4,none,5,"Mix the ground turkey, beaten eggs, bread crumbs, and onion sauce mixture in a large bowl.",

298,Make Turkey Meatloaf,5,none,6,Shape and press the mixture down in a rectangular loaf pan.,Evenly spread the ketchup on top.

300,Make Turkey Meatloaf,7,none,8,Allow the meatloaf to cool and serve.,

361,Make Beef and Broccoli,1,none,2,"Add the broccoli, garlic, and ginger.","While the meat marinates, remove the broccoli florets by making a slight indentation with a knife into the bottom of the broccoli stem and then pulling apart. Do this until you have bite-sized broccoli florets comprising 2 cups. Now crush and mince some garlic cloves to make 2 teaspoons of minced garlic. Finally, grate a ginger root to make 1 teaspoon of ginger."

398,Make Chicken Piccata,1,none,2,Coat the chicken with salt and pepper.,"Use as much as you desire, making sure the entire pieces have at least a light dusting. Make sure both sides are seasoned."

399,Make Chicken Piccata,2,none,3,"Dredge the chicken in flour, coating completely.","Dredging means coating it, and it should be a nice, even coating of flour. This flour will cook to form a thin, breaded coating around your chicken."

400,Make Chicken Piccata,3,none,4,"In a thick-bottomed pan on medium, heat up 2 tablespoons butter and 2 tablespoons olive oil.","You could use all of one or the other, but this mixture actually has a purpose -- the two work together to keep the temperature of the oil correct while helping each other coat the chicken and, eventually, pasta. Furthermore, the richness of butter is cut by the unique, fresh taste of the olive oil, adding a new depth of flavor."

401,Make Chicken Piccata,4,none,5,Cook the chicken on both sides for 3-4 minutes.,"You just want to get the outsides well-browned, but not burnt. If you didn't pound the chicken down, you'll want to turn the heat down a little and cook them slightly longer, flipping twice to ensure the middles of the chicken cook."

402,Make Chicken Piccata,5,none,6,"When they are golden brown, remove from skillet and cover the chicken with tin foil.",Do not throw all the pan juices out --they are essential for the piccata sauce!

403,Make Chicken Piccata,6,none,7,"Keeping the pot on, deglaze the pan with a cup of white wine or lemon broth.","Deglazing is when cool liquid hits a hot pan, which loosens up all the flavorful burned bits on the pan's bottom to start a simple pan sauce or gravy. After the wine hits the pan, use a whisk or spatula to scrape up all the bits on the bottom of the pan, mixing them in. Note, however, that you do not have to use white wine if you don't desire:   You can also use 1/3 cup fresh lemon juice along with 2/3's cup chicken broth."

404,Make Chicken Piccata,7,none,8,"If not used above, add the juice of one whole lemon and 1/3 cup chicken broth to the hot wine.","The lemon is the essential flavor in this dish, and you need to add it at some point. You can either add it to the wine as a subtle flavor, or use it to deglaze the pan along with some chicken broth for a more intense kick."

405,Make Chicken Piccata,8,none,9,Add 2-3 tablespoons of fresh capers to the mixture and stir.,"Let everything cook on medium-low for a few minutes, letting the flavors meld. Now is the time to add salt and pepper as well, seasoning and tasting regularly to ensure it is coming out well."

406,Make Chicken Piccata,9,none,10,Add 2 tablespoons of butter and whisk together.,Whisk it in so that it is all melted before moving on -- it shouldn't take long.
407,Make Chicken Piccata,10,none,11,Add the chicken back to the hot pan and cook together for 1-2 minutes.,"This is especially important if you're using bigger chicken breasts that may not have cooked all the way through the first time (though you should avoid this at all costs when possible). You can slice the thickest breast open to make sure it is completely cooked, if worried.   If you're planning on serving the chicken later, don't add it to the sauce yet. It should be simmered to stay hot and meld flavors right before serving, as the chicken will get soggy if left in for too long. Alternatively, simply pour the sauce over the chicken if you want a crunchier coating."
408,Make Chicken Piccata,11,none,12,Serve with angel hair pasta.,"A few fresh capers, a squeeze of lemon, and a dash of freshly chopped parsley would all be welcome guests on the plate as well. Top with some shaved Parmesan or Romano and you have an Italian dish worth sharing."
410,Make Chicken Piccata,13,none,14,"Add a cup of heavy cream to the sauce, stirring until well mixed, before the chicken goes back in.","This will give a rich creaminess to the dish that the original lacks. It goes without saying that this variation is substantially heavier and less healthy than the original, but it tastes incredible."
451,Make Toad in the Hole,0,A,A1,Preheat the oven to 400°F (205°C).,Make sure that the baking rack is in the bottom third of the oven.;
452,Make Toad in the Hole,1,A,A2,"Mix the flour, salt, and pepper in a large mixing bowl.","For a more traditional taste, omit the salt and pepper, and use some crumbled up beef bullion granules and mustard powder. Traditional toad in the hole uses fat drippings; the beef bouillon will give you a similar flavor."
453,Make Toad in the Hole,2,A,A3,"Add the eggs and milk, then whisk them together until the batter is light and airy.",You can also mix the batter in a food processor or a blender to save some time.
457,Make Toad in the Hole,6,A,A7,Pour the batter over the sausages while they are still hot.,"Swirl it around to make sure that it coats the entire bottom of the pan. At this point, you can also sprinkle the batter with fresh rosemary and thyme leaves for extra flavor."
459,Make Toad in the Hole,8,A,A9,"Reduce the temperature to 350°F (177°C), and bake for another 10 minutes.This ensures that the batter is completely cooked through.",
460,Make Toad in the Hole,9,A,A10,Serve the toad in the hole immediately.,It tastes great served alongside some onion gravy and mashed potatoes.You can also serve it alongside steamed vegetables instead.
477,Make Scotch Eggs,0,none,1,Soft boil six eggs.,"Bring a pan of water to a boil, then reduce to a simmer. Lower in six eggs and cook for six minutes. Starting the eggs in hot water instead of a cold pan makes them much easier to peel.Cooking this many eggs in one pan can throw off the timing. Cook them in two batches for more consistent results.Use eggs from a trusted, high-quality source. Soft-boiling does not kill salmonella, so an egg from an infected source could cause serious illness in young or elderly people.;"
479,Make Scotch Eggs,2,none,3,Mix your meat and herbs.,"The easiest option is to buy 600g (about 1⅓ lb) of sausage meat and call it a day. This can be on the greasy side, though, so some chefs prefer a 50/50 mix of sausage meat and leaner pork mince. You can either piggyback off the flavors in an herb-heavy sausage, or choose a plain sausage and mix in your own herbs and spices. (See the ingredients list above for suggestions.)   You can use raw sausages instead — just cut the casings open and drop the meat into a bowl. Sausage meat usually has enough salt and pepper, but you may want to add some if you used minced meat."
482,Make Scotch Eggs,5,none,6,Wrap meat around your eggs.,"Divide your meat into six equal portions, and shape each one into a ball. Dip your egg into the flour to help the meat stick.Poke a hole into each ball with your thumb, insert an egg, and close the meat around it."
483,Make Scotch Eggs,6,none,7,Bread the Scotch eggs.,Use your line of ingredients to add a crispy outer layer to your eggs:   Roll the meat-wrapped egg in flour Dip it in the beaten eggs Roll in panko breadcrumbs Dip in the beaten egg again Roll in the breadcrumbs again
484,Make Scotch Eggs,7,none,8,Fry in hot oil.,"This is easiest in a deep fryer, but you can fill a deep frying pan ⅓ to ½ full of vegetable oil instead. Heat the oil to 170ºC (340ºF), then cook the eggs about ten minutes. If using a pan, cook the eggs two or three a a time and rotate frequently so they turn crisp and golden on all sides. Transfer the eggs to a bowl lined with paper towels to drain off excess oil.   If you don't have a cooking thermometer, drop a small piece of bread onto the oil to test the temperature. Your oil is the right temperature if the bread sizzles and browns, but does not burn.The cooking time varies depending on the amount of sausage meat on each egg, and how evenly the egg is wrapped. If you're worried about cooking the pork all the way, move the cooked egg to a preheated 190ºC (375ºF) oven for a couple minutes."
485,Make Scotch Eggs,8,none,9,Serve immediately or refrigerate.,"You can eat Scotch eggs hot, or refrigerate them for later. For food safety reasons, don't leave Scotch eggs out of the fridge for more than two hours (one hour in hot weather). If you bring the eggs to a picnic, store them in a cooler."
560,Make Potstickers (Guo Tie),9,none,10,Finely chop the cabbage.,"Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name ""Chinese cabbage.""   If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead."
562,Make Potstickers (Guo Tie),11,none,12,Peel and chop other herbs and vegetables.,"To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions)."
563,Make Potstickers (Guo Tie),12,none,13,Mix the vegetables and ground meat together.,"Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.   Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them."
564,Make Potstickers (Guo Tie),13,none,14,Add seasonings.,"Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary."
565,Make Potstickers (Guo Tie),14,none,15,Hold a potsticker wrapper on the palm of your non-dominant hand.,Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.
566,Make Potstickers (Guo Tie),15,none,16,Place the filling in the potsticker wrapper.,"Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling."
567,Make Potstickers (Guo Tie),16,none,17,Fold the wrapper loosely around the filling.,"Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.    Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together."
568,Make Potstickers (Guo Tie),17,none,18,Fold a piece of dough at one corner.,"Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place."
569,Make Potstickers (Guo Tie),18,none,19,Repeat until there are three or four folds on each side.,"Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed."
570,Make Potstickers (Guo Tie),19,none,20,Heat a pan of oil.,"Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.   Use a vegetable oil with a high smoking point, such as canola oil or peanut oil."
571,Make Potstickers (Guo Tie),20,none,21,Add the potstickers to the hot oil.,"Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly."
573,Make Potstickers (Guo Tie),22,none,23,Add a small amount of water to the pan.,"Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.   Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact."
574,Make Potstickers (Guo Tie),23,none,24,Cover and cook for a few minutes more.,Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.   Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.
611,Make Sandwich Wraps,1,none,2,Lay out a tortilla.,"The anchor for a good wrap is usually a large flour tortilla, though you can use corn if you prefer them. You may be able to find colorful variations that include things like tomatoes or spinach. If you don't want to buy tortillas, or you can't find them, remember that you can also make your own.   Whatever tortilla you use, lay it on a plate or clean cutting board and arrange the contents on top of it.       Warm the tortilla in a pan with a bit of oil, if you want it warm."
612,Make Sandwich Wraps,2,none,3,"Add meats, if you eat them.","You can use cold cuts or you can prepare your own meat by grilling, pan-frying, or any other method you want. Don't forget to season the meat if you're cooking it yourself. Chicken, turkey, beef, ham, and pork are casual options."
614,Make Sandwich Wraps,4,none,5,"Add veggies, pile them high.","The sky is the limit, metaphorically, so try all kinds of things. This is a great way to pack some delicious nutrition into a compact package. You can make an entire portable salad right there inside the tortilla if you want.   Try lettuce of all kinds, spinach, sprouts, chopped bell pepper (cooked or raw), broccoli (steam it lightly if you prefer), tomatoes, olives, mushrooms, and anything else you like."
616,Make Sandwich Wraps,6,none,7,Add nuts and/or seeds.,"Slivered almonds, toasted, chopped walnuts, sunflower seeds, or sesame seeds can add a pleasant crunch and a bit of elegance to your wrap."
617,Make Sandwich Wraps,7,none,8,"Add cheese, dressings or other condiments.","Watch the fat content if you're dieting. If you love mayonnaise, cheese, cream cheese, or ranch dressing, you can compromise and use a smaller portion. Otherwise, try to add flavor with less fatty foods. Try mustard, barbecue sauce, low fat sour cream, yogurt, kefir, light salad dressings, or oil and vinegar."
620,Make Sandwich Wraps,10,none,11,"For a restaurant look, slice the entire wrap in half on a diagonal.",
690,Make Lemon Pepper Tortilla Crusted Fish,1,none,2,Chop 6 fresh corn tortillas to fine crumb in a food processor or blender.,
695,Make Lemon Pepper Tortilla Crusted Fish,6,none,7,"Dip the fish filet in the egg wash, then dip in tortilla breading on both sides.",
697,Make Lemon Pepper Tortilla Crusted Fish,8,none,9,Serve with wedge of lemon for extra flavor.,
711,Make Chicken Liver Pate,2,none,3,Cook the livers.,"Heat a large sauté pan over ""high."" Wait for the pan to heat up considerably, until it is nearly smoking. Pour 1/4 cup to 1/2 cup (59. 15 mL to 118.29 mL) of extra virgin olive oil into the pan. Add the chicken livers into the hot pan, cooking for about 2 minutes on each side. When the livers turn a dark brown (not burnt), move on."
713,Make Chicken Liver Pate,4,none,5,Prepare the pâté.,Remove the pan contents onto a clean cutting board. Add the remaining ingredients to the liver mixture as well as 1/4 cup (59.15 mL) extra virgin olive oil. Chop the pâté and added ingredients coarsely with a knife. Add more olive oil as needed. Scoop the pâté mixture onto fresh bread for immediate eating or place in the refrigerator for later use.
752,Make Blueberry Strudel,1,none,2,"Mix the blueberries, sugar, and cornstarch in a pan.","Adjust the heat to medium. Carefully remove the pan from heat and stir in lemon juice. Let the filling cool for about 10 minutes. Then, pour into two cups."
755,Make Blueberry Strudel,4,none,5,Place all six strudels on baking sheet.,Make sure all strudels are filled before placing in the oven. Cook for 15-20 minutes until crisp. Set them on a cooling rack and let them cool for ten minutes.
756,Make Blueberry Strudel,5,none,6,Slice and sprinkle with powered sugar!,"If you want to save the strudels, place them in Ziploc bags and place in the fridge. When desired, take them out and microwave for desired time. They will taste just as good."
817,Make Baklava,0,none,1,"Make the syrup a day ahead, so it will be room temperature the day you bake the baklava.","You should pour cool syrup over the hot baklava. Simmer the sugar, water, cinnamon and lemon for 30 minutes. Pour it into a jar and let it sit overnight.       ;"
819,Make Baklava,2,none,3,Brush each sheet of phyllo with butter just before you add it to the pan.,This is what makes the phyllo come out crispy and flaky.
820,Make Baklava,3,none,4,Lay 6 or 7 sheets of the buttered phyllo on the bottom of the pan.,"On the 7th sheet, sprinkle the sweetened, not too finely chopped nuts. Sprinkle generously, but don't overdo it."
821,Make Baklava,4,none,5,Lay two more sheets of buttered phyllo over the nuts.,"Sprinkle another layer of nuts. Keep going in this way, nuts, phyllo, more nuts."
824,Make Baklava,7,none,8,"Before baking, cut the baklava into triangles.","Cut first into squares or rectangles, then cut across them diagonally. Insert a clove into each triangle to help hold it together."
825,Make Baklava,8,none,9,"Bake in a 325ºF oven for about 30-35 minutes, until slightly browned.",Be careful not to burn it.
826,Make Baklava,9,none,10,"Take it out of the oven and let it sit for 5 minutes, then pour the syrup over the whole thing.","Try to cover the whole top, but if it is too much syrup, don’t use it all. If you use these measurements, for the syrup, you can probably use all of it."
832,Make Almond Flour or Meal,4,B,B1,"Place any amount of sprouted almonds in a food processor, coffee bean grinder, Vitamix, or blender.","While there is no official difference between almond flour and almond meal, the unofficial difference is that flour contains blanched almonds and meal contains almonds with the skins still intact.Therefore, if you decide to make almond meal or have a recipe that calls for meal, it may be preferable to make it using whole, sprouted almonds instead of blanched, sprouted almonds."
833,Make Almond Flour or Meal,5,B,B2,Pulse the almonds in the food processor for less time than you might have making almond flour.,"Almond meal is generally (again, unofficially) supposed to be coarser than almond flour. If you pulsed your almond flour for 45 seconds, only pulse your meal for 30 seconds."
926,Make Coconut Popsicles,0,none,1,"Put condensed milk, vanilla, low fat milk, and coconut milk in a bowl.",;
927,Make Coconut Popsicles,1,none,2,Mix them all together until smooth.,
929,Make Coconut Popsicles,3,none,4,Freeze for 6 hours.,Done!
944,Make Sea Bean Pickles,5,none,6,"While that heats up, place a sprig (mostly leaves) of dill and optional garlic clove in the bottom of each jar, and then fill with sea beans.","If you want, you can stand them all up in one direction, for vanity's sake. Then place a sprig of dill on top."
945,Make Sea Bean Pickles,6,none,7,"Once vinegar boils, fill jars, leaving 1⁄2 inch (1.3 cm) at the top of each.",
946,Make Sea Bean Pickles,7,none,8,"Place lids on jars, making sure the edges are clean.",
981,Make Vegan French Onion Soup,2,none,3,Brush both sides of each slice with oil.,
982,Make Vegan French Onion Soup,3,none,4,Place the slices on a sheet.,"Bake them for a minute, flip them over, and bake them an additional minute."
985,Make Vegan French Onion Soup,6,none,7,"Place the slices in the saucepan and cook them, stirring them constantly, until they are soft and brown.",This should take approximately 20 minutes.
986,Make Vegan French Onion Soup,7,none,8,Pour the water into the saucepan over the onions and bring the water to a boil.,
987,Make Vegan French Onion Soup,8,none,9,Mix in the miso and the thyme with a spoon until the ingredients are well combined.,Lower the heat until the soup is simmering.
988,Make Vegan French Onion Soup,9,none,10,Taste the soup and add salt and pepper until the seasonings are to your liking.,Continue to simmer the ingredients for minutes.
992,Make Vegan French Onion Soup,13,none,14,Place croutons on top of each bowl of soup.,
993,Make Vegan French Onion Soup,14,none,15,Top each cup of soup with Gruyere.,
996,Make Vegan French Onion Soup,17,none,18,Remove the bowls of soup from the oven and serve them immediately.,
1090,Make Captain Crunch Chicken,1,none,2,Pulverize the cereal by placing it in a plastic zip top bag.,You can also use a food processor for this step.
1091,Make Captain Crunch Chicken,2,none,3,Crack the egg and pour the milk into the bowl.,Mix thoroughly to break the yolk. Put the crumbs in another bowl.
1092,Make Captain Crunch Chicken,3,none,4,Dip the chicken in the egg/milk mixture and then in the crumbs.,
1093,Make Captain Crunch Chicken,4,none,5,Place in pan and bake for 30-45 minutes.,The cereal will be brown and the chicken will be white all the way through when it is ready.
1094,Make Captain Crunch Chicken,5,none,6,Finished.,
1118,Cook Squid,15,C,C1,"Pan fry cut squid with some seasonings for a quick, delicious meal or appetizer.","Squid only needs to cook for 30-45 seconds, and it's tender, mild flavor works with a variety of spices. Start with cleaned tentacles and the body of the squid flattened and cut into 1-2"" squares."
1119,Cook Squid,16,C,C2,Heat up 1/2 tablespoon of oil in a pan on medium-high heat.,You want the oil to be hot so that the squid cooks quickly. Leaving the meat in the oil for too long will make it tough and rubbery.
1120,Cook Squid,17,C,C3,Cook any aromatics in the oil for 1-2 minutes.,"Aromatics are simply small vegetables and herbs that soften under heat and are used in cuisines worldwide. Toss them in the hot oil and give them a few minutes to get tender before moving on. Some good ideas (listed per squid being cooked) include:   1-2 glove garlic, minced. 1/4 cup diced white onions. 1/3 cup diced chili peppers."
1121,Cook Squid,18,C,C4,Add a small batch of squid and cook for 30 seconds.,"You do not want to fill the pan, or you'll lower the temperature too fast and ruin the cooking process. Put enough pieces in so that they have room to move and stir frequently. If you have a large sauce-pan, 1 whole squid should be perfect."
1122,Cook Squid,19,C,C5,Add any seasonings and toss for another 10-25 seconds before removing.,"You only want the squid to cook until it is white and no longer translucent (partially see-through). Then, add your spices and mix everything up well before serving immediately. You can mix it into pasta or simply eat it as is. Try out:   1 tablespoons of soy sauce and a handful of chopped coriander A pinch of salt, black pepper, and lemon juice to taste. Salt, black pepper, and the squid's own ink."
1167,Make Vegetable Paniyaram,3,none,4,Add salt to the mixture.,Your idli batter will be ready the next day.
1169,Make Vegetable Paniyaram,5,none,6,"Add the jeera, curry leaves and green chillies.","When it sizzles, add the chopped onions."
1173,Make Vegetable Paniyaram,9,none,10,Mix well.,Heat the paniyaram pan.
1174,Make Vegetable Paniyaram,10,none,11,Add few drops of oil to each mould.,
1175,Make Vegetable Paniyaram,11,none,12,Pour one tablespoon of idli batter into each paniyaram mould.,
1176,Make Vegetable Paniyaram,12,none,13,"After some seconds, turn the paniyaram.",Wait for it to cook.
1195,Make Grilled Chicken Tacos with Salsa,1,none,2,"In an iron skillet, combine the onion, garlic, chicken, cumin, oil, salt, and pepper together until well combined.",
1196,Make Grilled Chicken Tacos with Salsa,2,none,3,Add in the chicken and onion and stir well.,"Cook until the sides are slightly charred, usually about 4 minutes or so."
1200,Make Grilled Chicken Tacos with Salsa,6,none,7,"Stuff the tortillas with the chicken, avocado, cilantro sprigs, radishes, and lime wedges.",
1251,Make Asian Salmon Noodles,6,none,7,Break salmon up into bite size pieces.,
1287,Make Healthier Fish Sticks,0,none,1,Cut the fish into strips.,"Make sure to cut off any skin that may be on the fish first. Once this is done, begin to slice the fish into thin, even strips. A simple way to make finger-sized sticks is to cut the fish into strips about one inch (2.5 cm) wide then cut across them to make them about three inches (7.6 cm) wide.White fish, including cod, halibut, and tilapia, are commonly used for fish sticks and are available, healthy options.;"
1288,Make Healthier Fish Sticks,1,none,2,Make a flouring station.,"For this recipe, you’ll need three bowls. They all need to be wide enough to fit one piece of cut fish at a time. Start by filling the first bowl with ½ cup (120 mL) all-purpose or whole wheat flour.While some fish sticks are made without flour, the flour helps the breading stick."
1292,Make Healthier Fish Sticks,5,none,6,Place a fish strip in the flour bowl.,"Take one strip only. Put it in the bowl, then roll it around so that all the sides are evenly coated with flour."
1293,Make Healthier Fish Sticks,6,none,7,Dip the fish strip in the egg bowl.,"Once the piece of fish is coated with flour, move it to the egg bowl and repeat the process. Place it in the bowl and roll it around until the entire piece is coated with the egg mixture."
1298,Make Healthier Fish Sticks,11,none,12,Serve your fish sticks.,"Once the fish looks cooked and the breading browned to your preference, the sticks are ready to eat. They can be dipped in a ketchup, tartar sauce, or a homemade sauce. Leftover sticks can be sealed in foil or a plastic bag and stored for up to four days."
1325,Make a Hearty Stew,10,C,C2,Add the potatoes and carrots to the stew.,"Cover and cook for 40 to 60 minutes, stirring every so often. Carrots and potatoes are finished when a fork can easily puncture them."
1326,Make a Hearty Stew,11,C,C3,"Add the peas, Worcestershire, and a tiny bit of red wine to finish off the stew.",Untie the bouquet garni and remove it from the pot. Taste and add any needed salt and pepper.
1327,Make a Hearty Stew,12,C,C4,Serve.,
1328,Make a Ham Panini on a George Foreman Grill,0,none,1,Get your grill ready and let it heat up as you make your sandwich.,;
1331,Make a Ham Panini on a George Foreman Grill,3,none,4,Add as much ham as your heart desires!,"If you are using cheese, layer on a slice of ham, cheese, ham and so on to get as much of its melted goodness as possible."
1332,Make a Ham Panini on a George Foreman Grill,4,none,5,Close up your sandwich.,
1334,Make a Ham Panini on a George Foreman Grill,6,none,7,"Carefully place your sandwich into the grill, as it should be heated, and allow it to cook for at least three minutes.","If you desire, you can rotate your sandwich to create a criss-cross of grill marks."
1335,Make a Ham Panini on a George Foreman Grill,7,none,8,"Remove your sandwich, slice and enjoy!",
1409,Smoke a Ham in a Smoker,0,none,1,Get or buy your ham.,;
1411,Smoke a Ham in a Smoker,2,none,3,Get a fire and a grill rack.,
1412,Smoke a Ham in a Smoker,3,none,4,Start the fire.,
1417,Smoke a Ham in a Smoker,8,none,9,Cook it for at least 10 minutes on each side.,
1452,Make Raw Hummus,2,none,3,Blend the ingredients.,"Blend all of the ingredients together until the dip becomes creamy. For the best effect, check the consistency and add a bit of water if necessary."
1482,Make Lactation Cookies,2,none,3,"Mix the flaxseed with the water in a small bowl, and let the mixture soak for 5 minutes",
1483,Make Lactation Cookies,3,none,4,"Beat the butter, white sugar, and brown sugar together in a large mixing bowl or in a blender until the mixture is fluffy and creamy.",
1484,Make Lactation Cookies,4,none,5,Add the egg yolks and vanilla extract into the large mixing bowl and using beat until all the ingredients are thoroughly mixed together.,
1485,Make Lactation Cookies,5,none,6,Stir in the soaked flax seed mixture into the buttered mixture.,
1486,Make Lactation Cookies,6,none,7,"Mix the flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl.",
1487,Make Lactation Cookies,7,none,8,Add the flour mixture to the buttered mixture and stir them together until combined.,
1488,Make Lactation Cookies,8,none,9,Fold (gently mix) the oats and chocolate chips into the dough.,
1490,Make Lactation Cookies,10,none,11,Bake the cookies in the pre-heated oven for about 10-12 minutes or until the edges are golden.,
1494,Make a Simple Meatloaf,2,none,3,"Mix and mash the bread, meat, and egg in a bowl.",Work the meat mixture with your hands is the easiest way.
1495,Make a Simple Meatloaf,3,none,4,Once the mixture is well mixed (you'll know when your hands need to be washed) form the mix into a loaf and place into a loaf pan.,

1496,Make a Simple Meatloaf,4,none,5,Spread Ketchup over the top of the loaf and place in a 350 degree oven.,

1498,Make a Simple Meatloaf,6,none,7,"When it's done, remove from bread pan and slice it like bread to serve.",

1511,Make Hollandaise Sauce,0,A,A1,Cut the butter into small chunks with a sharp knife.,;

1523,Make Hollandaise Sauce,12,B,B5,Whisk the ingredients as they sit in the saucepan within the bain marie.,Continue to whisk until the egg yolks take on the consistency of thickened cream.

1524,Make Hollandaise Sauce,13,B,B6,"Pour the melted butter in slowly, whisking constantly.","Add 2 tablespoons of water gradually in drops, once the butter has been completely added."

1525,Make Hollandaise Sauce,14,B,B7,Taste.,"Adjust the seasoning as needed. Once happy with the flavor, add the lemon juice and stir through quickly."

1540,Make Kielbasa and Cabbage Soup,1,A,A2,"Add the kielbasa, onions, and celery.","Cook them, stirring occasionally, until the kielbasa browns. This will take about 3 to 5 minutes."

1541,Make Kielbasa and Cabbage Soup,2,A,A3,"Combine all of the ingredients, except for the potatoes, in a large saucepan.","Transfer the browned kielbasa, onions, and celery into a large saucepan. Add the shredded cabbage, sliced carrots, bay leaf, and thyme. Pour in the white vinegar, beef broth, and water. Stir to combine.Hold off on the potatoes for now. You can use prepared beef broth or you can make you own using bouillon cubes and hot water. Typically, it is 1 cube per 1 cup (240 milliliters) of water, but check the package to be certain."

1542,Make Kielbasa and Cabbage Soup,3,A,A4,Cook the soup for 1 hour.,"Bring the soup to a boil over medium to medium-high heat. Immediately reduce the heat to low and bring the soup to a simmer. Cover the pot with a lid, and allow the soup to cook for 1 hour."

1545,Make Kielbasa and Cabbage Soup,6,B,B1,Heat the oil in a large saucepan over medium heat.,"As the oil heats, you can start cutting the onions, carrots, potatoes, and kielbasa.  The paprika and tomatoes will give this soup a slight, reddish color."

1546,Make Kielbasa and Cabbage Soup,7,B,B2,"Cook the onions, carrots, potatoes, and kielbasa until the onions turn soft.",This will take about 5 minutes or so. Stir the ingredients often with a wooden spoon as they cook. This ensures that everything heats evenly.

1547,Make Kielbasa and Cabbage Soup,8,B,B3,Add in the rest of your ingredients.,"Toss in the tomatoes and cabbage. Pour in the beef stock. Add in the parsley, sugar, paprika, and pepper. Give everything a good stir to combine.  You can use store bought beef stock, or you can prepare you own using hot water and bouillon cubes. Typically, it is 1 cube of bouillon per 1 cup (240 milliliters) of water, but check the packaging to be sure."

1549,Make Kielbasa and Cabbage Soup,10,B,B5,Serve the soup.,"Once the vegetables are tender, ladle the soup out into serving bowls. Serve it while it is still hot."

1580,Make Bannock,0,none,1,Mix some all-purpose white flour in a bowl,"you can add in a handful of cornmeal or whole other grain (wheat, multi-grain, oat, corn).."

1582,Make Bannock,2,none,3,"Make a well in the middle of the flour and fill it with some liquid: filtered water, and stir it in gently with a spoon or fork to make a soft ball of dough.","You might have to add more liquid as you stir. You put in lard into the mixture as well, about 1/2 cup."

1583,Make Bannock,3,none,4,"When the liquid is incorporated, gently knead the dough to mix in more of the flour in the bowl and even out the texture.",

1584,Make Bannock,4,none,5,"Sprinkle flour on a a clean tablecloth or sheet and plop the dough on there and shape it, allowing a dusting of flour to remain, to go on a cookie sheet into the oven.",

1586,Make Bannock,6,none,7,"Bake for about 45 minutes at 375 (some put it in at 450 for 5 minutes, then turn down to 350 degrees) or when crust is golden.",

1604,Make a Cheese Soufflé,0,none,1,Melt the butter in saucepan and add the flour to make a roux.,This is just like making an ordinary white sauce.;

1605,Make a Cheese Soufflé,1,none,2,Add the milk in batches and stir or whisk well until smooth and thickened.,"Keep stirring to prevent burning. It is important to cook the flour taste out of the soufflé sauce, just like an ordinary white sauce as this ensure a lovely smooth soufflé at the table."

1606,Make a Cheese Soufflé,2,none,3,Take the sauce off the heat and add the cheese and beat well until melted.,"Once it has cooled to approximately blood temperature, add the egg yolks. The temperature is just warm enough that the sauce is still soft and smooth, but not hot enough to cook the egg yolks. Stir well to ensure the yolks are smoothly blended in."

1610,Make a Cheese Soufflé,6,none,7,Coat the soufflé dish with breadcrumbs.,Add the breadcrumbs to the dish and swirl to cover the base. Then tilt the dish and continue turning it to cover. Tip the dish slightly downwards to get the surplus out towards the sides.

1612,Make a Cheese Soufflé,8,none,9,Whisk the egg whites in a clean bowl with a clean whisk until stiff peaks form.,"You can use electric beaters on a low setting and the whites should form stiff peaks when you lift the whisk or beater out. If it flops quickly or forms a ribbon trail, keep beating a little longer."

1615,Make a Cheese Soufflé,11,none,12,Transfer the batter into the soufflé dish.,"If desired,lightly run your finger around the outside edge of the batter without disturbing the crumbs. It's not essential, but can make a nice ""top hat"" style finish."

1616,Make a Cheese Soufflé,12,none,13,Place into the oven.,"Bake for 15-20 minutes until well risen and golden. Only open the oven door when you are ready to serve to prevent them sinking. If you prepared them in individual ramekins, it is 8-10 minutes as a rule. Ideally the soufflé will have a tender, semi-molten centre and with practice you can refine your skills to recognise when the soufflé has reached this stage. If it is too runny, it is a sign your oven is not efficient at retaining heat, or it may have an inaccurate thermostat."

1660,Make Cream of Asparagus Soup,3,none,4,Chop the asparagus spears into 2 inch chunks and add to the pan.,Continue to sauté for a further 5 minutes.

1661,Make Cream of Asparagus Soup,4,none,5,Add the stock.,"Cover the pan and simmer gently for 5-10 minutes, until the asparagus is soft."

1662,Make Cream of Asparagus Soup,5,none,6,Liquidize until smooth.,"You can sieve the soup, if you want a smoother texture."

1663,Make Cream of Asparagus Soup,6,none,7,Add the lemon juice and the herbs and mix well.,Season with salt and pepper to taste. Then add the cream and reheat gently before serving.

1671,Make Caldo De Camaron,0,none,1,"Combine the water, herbs, and vegetables.","Pour the water into a large saucepan. Add the flat-leaf parsley, thyme, Mexican oregano, 1/2 a medium onion, 2 carrots, 2 cloves of garlic, and 2 stalks of celery. Place the saucepan on the stove and heat on high until the water boils."

1684,Make Caldo De Camaron,13,none,14,"Pour the sauce into the pan, directly over the oil.","Allow the sauce the simmer uncovered for 8 to 10 minutes. It should become thicker during this time.   Use the rounded bottom of a ladle to smooth the sauce over the oil in an even layer. Keep the stockpot uncovered during this time. By keeping the stockpot uncovered, you allow more of the liquid to evaporate, thus causing the sauce to thicken. If you cover the stockpot, though, the liquid stays trapped inside, and the sauce will stay thin."

1724,Make Boneless Buffalo Wings,9,none,10,When the wings are done add straight to the bowl and toss with the sauce.,Serve warm.

1769,Make Dulce De Toronjas,0,none,1,"Peel the grapefruits, removing the yellow part only.",;

1770,Make Dulce De Toronjas,1,none,2,Cut each one into six vertical slices.,

1772,Make Dulce De Toronjas,3,none,4,Put the pieces of shell in a deep pot and cover with water.,

1776,Make Dulce De Toronjas,7,none,8,"Make the syrup with the remaining ingredients, letting it boil for about 10 minutes.",

1778,Make Dulce De Toronjas,9,none,10,Boil for about 20 more minutes at a low temperature.,

1802,Make Conchas,2,none,3,"Combine the milk, yeast mixture, and most of the other dough ingredients.","Pour the warm milk into the proofed yeast. Also add the remaining sugar, unsalted butter, eggs, salt, cinnamon, and half of the flour. Stir until thoroughly combined.   You could try mixing the dough with a mixing spoon, but you will have better luck if you use your hands, especially once you add more of the flour and the dough starts to become thicker. If you have a stand mixer with a dough attachment, you could use that instead of using your hands."

1804,Make Conchas,4,none,5,Knead the dough.,"Turn the dough out onto a lightly floured surface. Dust your hands with flour, and knead the dough by hand for 5 to 10 minutes, until it becomes less sticky and forms a smooth, elastic mass.   If the dough starts to stick at any point as you knead it, sprinkle more flour onto the counter, your hands, or over the surface of the dough. You do not want to add too much extra flour into the dough, but you do need enough to prevent it from sticking to everything it comes into contact with."

1807,Make Conchas,7,none,8,Add the vanilla and flour.,"Add the vanilla extract and flour to the contents of the bowl. Beat with an electric mixer on medium-low speed until well-mixed.   The resulting dough should somewhat resemble cookie dough. If you want to add a little cinnamon to the topping dough, do so when you add the vanilla and flour."

1812,Make Conchas,12,none,13,Divide the topping into the same number of pieces.,"Separate the topping dough into 12 or 16 pieces, depending on how many rolls you made with the bread dough. Make sure that half of the pieces are chocolate and half are vanilla.   Roll each piece of topping into a ball. Place each ball, one at a time, in between two pieces of plastic wrap or parchment paper. Press down on it with your hands or with a rolling pin to flatten the ball into a circle. Each circle should be large enough to completely cover the top of one roll."

1813,Make Conchas,13,none,14,Place the topping on the rolls.,"Arrange the flattened circles of topping onto the rolls, one piece of topping per roll. Carefully press down around the edge of the topping dough to secure it into the bread dough.   The two doughs do not need to be blended together, but they should stick together securely. To test the strength of the bond, carefully tip the roll upside-down after placing the topping on. The topping should remain on even when upside-down. If it falls off or if a side starts to fall off, press it into the dough a little more firmly and try again."

1817,Make Conchas,17,none,18,Bake for 15 to 20 minutes.,"Place both baking sheets into the preheated oven, placing them on the middle rack if possible. Allow the rolls to bake until the bread turns a light golden brown color.   Work gently as you place the dough in the oven. If you move the rolls around too recklessly, you could partially deflate them. Pay attention to the color of the bread dough and not the color of the topping. Since the topping has been colored with cocoa powder and food coloring, it will be harder to see any browning on it. The golden brown color should be much easier to spot on the bread itself, though."

1838,Make Bunuelos,0,A,A1,Combine the dry ingredients.,"Place the flour, baking powder, salt, and 1 Tbsp (15 ml) of sugar in a large bowl. Stir until combined.While not strictly necessary, consider sifting the flour once or twice before adding the other ingredients. Doing so removes lumps and introduces air into the mixture, which should create lighter buñuelos.;"

1844,Make Bunuelos,6,A,A7,Divide the dough into 12 balls.,"After 30 minutes pass, divide the batch of dough into 12 small, evenly sized balls.   If the dough starts sticking to your hands, dust your hands with flour before you continue working with it."

1845,Make Bunuelos,7,A,A8,Flatten the dough.,"Flatten each ball of dough using a rolling pin, inverted bowl, or your hands. Each portion should be flattened until it is very thin and roughly 6 inches (15 cm) in diameter.   To use a rolling pin: place the dough on your floured work surface and roll over it until you get an evenly round tortilla. To use an inverted bowl: place a pastry towel over the bowl and spread the ball of dough over it. Use your hands to gently stretch the dough over the sides of the bowl, pulling down on the dough very gently as you work. To use your hands: dust your hands with flour and pat each ball of dough in between them. Gently pat and stretch the dough into a round tortilla."

1846,Make Bunuelos,8,A,A9,Fry until crispy.,"Place the raw dough into the hot oil. Fry each buñuelo for about 3 minutes, turning once halfway through.   When ready, the buñuelos should become puffy, crispy, and golden brown. Note that you should only fry one portion of dough at a time. Add more oil as needed and check the temperature in between batches."

1903,Clean Trout for Cooking,0,none,1,Insert the tip of your knife into the exit hole.,"Hold the trout by its dorsal edge and turn it over to expose the belly. You’ll find the exit hole near the tail end of the fish just under the lower fins. Point the blade toward the head, then slide it in smoothly.To dress a fish quickly and efficiently, it’s important to use a sharp filleting knife that offers a little flexibility. This will allow you to make more precise cuts.You’ll be exposed to blood, excrement and other bodily tissues while cleaning trout. It's a good idea to wear rubber gloves to protect you from germs.;"

1904,Clean Trout for Cooking,1,none,2,Cut the trout up through the belly.,"Run the knife along the length of the fish, stopping just before you reach the head. This cut doesn’t need to be very deep—just apply enough pressure to get through the soft skin on the underbelly without damaging the internal organs.Be extremely careful when handling the knife, as you’ll be cutting in the direction of your opposite hand. Keeping the organs intact while you open the belly will make them easier to remove later on."

1905,Clean Trout for Cooking,2,none,3,Use your knife to pierce the underside of the jaw.,Hold the trout upright and stick the blade of the knife straight through the jaw beneath the lower “lip.” Keep pushing it until it comes out the other side. The blade should be situated above the tongue but below the jawbone itself.Be sure to start on the side closest to you so you’re moving the blade away from yourself. Use a slight back and forth motion to help work the blade through the tough skin around the jaw.

1906,Clean Trout for Cooking,3,none,4,Slice through the jaw towards the mouth.,"Push the blade forward until it cuts clean through the tissue of the jaw. There should now be a small flap hanging down beneath the mouth of the trout. You’ll use this opening as a fingerhold to strip away the entrails.If you’re working with a knife that doesn’t offer quite as much dexterity, you can also cut partway through the backbone and remove both the head and intestines at the same time."

1907,Clean Trout for Cooking,4,none,5,Hook your finger through the jaw.,"Turn the trout so that its head is pointed upwards, belly facing you. Insert one finger into the mouth and down through the jaw flap you just opened. Pinch the jawbone between your thumb and forefinger.Watch out for any sharp, pointy teeth you might encounter inside the mouth of the trout."

1908,Clean Trout for Cooking,5,none,6,Strip the intestines in one smooth motion.,"Grip the jawbone firmly with your finger, then pull down as you hold the fish securely with your other hand. The entire lower jaw and abdomen should come free in one piece, taking the intestines with it.Remove the intestines carefully to avoid tearing them or damaging the rest of the fish. Using the jawbone method can save you the trouble of having to dig out the entrails by hand."

1909,Clean Trout for Cooking,6,none,7,Scrape out the blood line.,"Spread the belly of the trout open. Inside, you should see a dark red line sitting in the groove behind the backbone. Drag the tip of your finger along this groove to clear out the black gunk inside. You may need to pull the connective tissue free in places where it's more firmly attached.You can also use an old toothbrush or similar utensil to break up the membrane holding the blood line in place.Don’t neglect to remove the blood line. Most fishing experts agree that leaving it in negatively affects the flavor of the cooked fish."

1911,Clean Trout for Cooking,8,none,9,Rinse out the trout thoroughly.,"Run a stream of cool water into the body cavity to flush away any remaining blood, tissue and other material. Set the trout aside on a layer of folded paper towels to absorb excess water until you’re ready to cook it or put it away.To really sanitize the fish, scrub it inside and out with distilled white vinegar, using a small soft-bristled brush."

1928,Cook Cornish Game Hens,3,A,A4,"Combine the remaining dried thyme, seasoned salt and garlic powder with the salt and pepper and sprinkle the mixture over the hens.",/images/thumb/9/9e/Cook-Cornish-Game-Hens-Step-4-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-4-preview.jpg /images/thumb/9/9e/Cook-Cornish-Game-Hens-Step-4-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-4-preview.jpg

1930,Cook Cornish Game Hens,5,A,A6,Cover the Cornish hens with foil and let them rest for 10-15 minutes before serving.,Enjoy these Cornish hens on their own or with roasted veggies and potatoes. /images/thumb/2/21/Cook-Cornish-Game-Hens-Step-6-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-6-preview.jpg /images/thumb/2/21/Cook-Cornish-Game-Hens-Step-6-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-6-preview.jpg

1966,Cook Ham Hocks,20,D,D1,Combine the ingredients.,"Place the ham hocks, sauerkraut, onion, carrot, allspice berries, peppercorns, bay leaf, and salt in a large stockpot or Dutch oven. Pour in enough water to cover the ingredients, especially the meat."

1967,Cook Ham Hocks,21,D,D2,Bring to a boil.,"Heat the contents of the pot on high until the water begins to boil rapidly. Once this happens, reduce the heat to medium or medium-low.   Do not cover the pot as you boil or simmer the contents."

1968,Cook Ham Hocks,22,D,D3,Simmer for 1 to 2 hours.,"Let the contents of the stockpot cook at a steady simmer for an hour or so, just until the meat softens and starts falling off the bone.   When the water level starts to drop as the water gets cooked away, add more, keeping the level continuously above the contents of the pot. Remove the bay leaf once the ingredients finish cooking."

1989,Cook Arepas,0,none,1,Mix the ingredients.,"Place the maize flour and a pinch of salt in a large mixing bowl. Use your fingers or a whisk to thoroughly combine them. Measure warm water and slowly pour it over the flour.   Buy maize flour that has been pre-cooked, such as Harina P.A.N., the classic flour used in Venezuela. This flour is gluten and preservative free and comes in both white and yellow. If maize flour isn't available in your area, you can substitute it for fine-ground cornmeal or flour but make sure it is pre-cooked.;"

1998,Cook Arepas,9,none,10,Make a snack filling.,"Arepas are often eaten plain, or with a simple filling of cheese as a snack. For a heartier snack, make one of these simple arepa fillings:   Chicken salad and avocado. Combine chopped chicken meat, mayonnaise, diced onions, and diced celery with salt and pepper to taste. Spread it over one half of the arepa and add a few slices of avocado, then top with the other arepa half. Black beans and salsa. Spread black bean paste or whole black beans on one side of the arepa, and top with spicy salsa. You can also add a few slices of cheese to make the arepa richer."

2032,Cook Kohlrabi,20,D,D2,Dice the kohlrabi bulbs.,"Cut the kohlrabi into very small pieces. Slice the bulbs into 1/4-inch (6.35-mm) thick slices, if not thinner, and chop each slice into even finer minced pieces.  For this method, you only need the bulb of the kohlrabi and not the leaves. Use a sharp serrated knife to slice through the thick bulb more easily. A smooth knife is more likely to slip and, therefore, presents itself as more of a danger."

2033,Cook Kohlrabi,21,D,D3,Cook the garlic.,"Add the minced garlic to the hot oil and stir-fry for about 1 minute, just until it becomes fragrant and lightly toasted.  Watch the garlic carefully as you cook it. Garlic can burn easily, and if it burns, it could ruin the taste of the oil. You will need to toss the oil out and start from scratch if this happens."

2034,Cook Kohlrabi,22,D,D4,Stir-fry the pieces for 5 to 7 minutes.,"Transfer the minced kohlrabi to the hot oil and garlic. Cook, stirring frequently, until it becomes tender-crisp.  Do not let the kohlrabi remain still for too long. If you do so, you may end up causing them to burn."

2035,Cook Kohlrabi,23,D,D5,Season and serve.,Season the kohlrabi with a dash of salt and stir well to coat evenly. Transfer the cooked kohlrabi onto individual serving platters and enjoy.

2054,Cook Mahi Mahi,7,A,A8,Cook your mahi mahi.,Carefully place your fish packets in a single layer on the rack or in the basket. Do not stack your packets.   Steam in batches if necessary. Cover the pot or rack and cook for 6-10 minutes (or until fish it barely opaque in the center). You may need to gently open one of your packets and cut to test.

2055,Cook Mahi Mahi,8,A,A9,Serve.,Gently remove your packets from the steamer and tip them slightly to drain any water than may have gathered inside. Serve hot or warm.   Serve with rice or lime wedges.

2081,Cook Flounder,3,A,A4,Use medium heat to warm oil in a skillet.,

2082,Cook Flounder,4,A,A5,Fry fillets one at a time for 4 to 5 minutes per side.,The flounders should be a golden brown.

2085,Cook Flounder,7,B,B3,"Dust fillets with pepper, salt and garlic powder to taste.",

2087,Cook Flounder,9,B,B5,Bake fillets for 7 minutes or until the fish is white all the way through.,

2099,Clean Flounder,0,none,1,Remove the fish slime.,"Place the flounder on a clean, flat surface. Healthy flounder will be covered with a light film of transparent slime. Rinse the slime off the fish with lightly running cool water.;"

2102,Clean Flounder,3,none,4,Fillet the flounder.,"Insert the tip of the knife under the skin, along the backbone. Slice from the gill to the tail, lifting the side of the fish that is coming loose. Keep lifting the fillet as it pulls away from the bone. Continuing cutting until the fillet is separated from the backbone. The flesh should remain attached at the tail."

2104,Clean Flounder,5,none,6,Remove the skin.,"Slide the knife between the skin and the meat of the fish and gently cut the flesh away from the skin. Hold onto the skin instead of the flesh during this process, as the skin is stronger."

2105,Clean Flounder,6,none,7,Flip the fish over.,Perform the same steps of cutting and filleting on the other side of the fish.

2106,Clean Flounder,7,none,8,Remove the flounder fillets.,"Once separated from the bone and the skin, the flounder has been cleaned and is ready for cooking and preparing. Four fillets should be taken from one average flounder."

2164,Cook Jamaican Rice and Peas,1,none,2,Place on medium heat and cover pot.,"Check on peas occasionally, and add more water if necessary. When peas are cooked, they should be soft enough to penetrate with a fork."

2165,Cook Jamaican Rice and Peas,2,none,3,Add coconut milk.,"This can be bought pre-packaged or prepared from scratch:   Obtain one dried coconut and dice it. Place in blender cover with water. Select blend or grate. Repeat until desired texture is reached. Pour into a strainer, over collecting bowl, squeeze excess milk from coconut. Discard coconut."

2166,Cook Jamaican Rice and Peas,3,none,4,"Add salt (optional), escallion, thyme, garden pepper, and ginger-optional.",

2167,Cook Jamaican Rice and Peas,4,none,5,"Add rice, and ensure the water is adequate.","Stir ingredients together with a fork. When water starts boiling again, reduce heat and cook on a slow fire. When cooked rice should be tender and all water absorbed. If rice is not tender, do not add more water at this stage. Instead, cover over rice with plastic wrap and maintain on very low heat for 10 minutes."

2269,Clean Chicken Gizzards,8,none,9,Cut the gizzard in half lengthwise.,"Hold the gizzard down firmly, but not enough to change the overall shape. Take your knife and cut the gizzard in half, slicing all the way through until you have two separate pieces. It is best to make just one smooth cut per gizzard."

2270,Clean Chicken Gizzards,9,none,10,Wash out the interior of the gizzard under water.,"Once you make the incision, you will see a variety of debris inside the gizzard. Rinse out the inside of the gizzard, moving the water stream around in order to clean out all of the debris. It may take you several minutes to complete this process. Keep going until the flesh looks totally clean.This cleaning process is very important because the gizzard is a part of a chicken’s digestive system and can have matter inside that is not safe for human consumption."

2276,Clean Chicken Gizzards,15,none,16,Cook the gizzards.,"You can prepare gizzards in a variety of ways, including boiling, baking, frying, or simmering. Experiment with different methods until you find one that you prefer. Many people place the gizzards in brine for at least a few hours before cooking in order to improve the texture. Look for a great brine recipe online and then adapt it to suit your personal tastes."

2288,Cajun Deep Fry a Turkey,1,none,2,Prepare your turkey by allowing it to thaw and injecting the marinade and other seasonings.,Do not stuff a turkey you plan to Cajun deep fry.

2291,Cajun Deep Fry a Turkey,4,none,5,Submerge your prepared turkey neck-down in the peanut oil and allow to deep fry for 4 minutes per pound.,

2293,Cajun Deep Fry a Turkey,6,none,7,"Remove from oil using oven mitts or gloves and check internal temperature, which should be 170 degrees Fahrenheit (76.6 degrees Celsius) at the breast area.",

2296,Cajun Deep Fry a Turkey,9,none,10,Finished.,

2299,"Brine, Truss, and Roast a Turkey",2,none,3,Brine the bird.,"Brining involves soaking the turkey in a salt water bath. It makes crispier skin and more flavorful meat.   Put cold water in a large container. 2 gallons (7.6 L) is sufficient for most birds, but if your bird is bigger than 18 pounds, you may need more. Add 1 cup of salt per gallon to the container. The size of your turkey doesn't influence the amount of salt used. PLEASE NOTE: unless you want a really salty bird, do not brine a kosher or self-basting turkey. They already contain a lot of sodium. Dunk your turkey into the brine solution and put the container in the refrigerator. Allow the bird to soak in the brine for 4 to 6 hours. The bigger the bird, the longer it should soak. Remove the bird from the brine and rinse it well under cold water. Pat dry with paper towels."

2300,"Brine, Truss, and Roast a Turkey",3,none,4,Truss (or tie up) your bird.,"If you are going to stuff your turkey, do it just before you truss it. If you would rather cook the stuffing separately, try stuffing the cavity loosely with garlic cloves, fresh thyme, carrots, and celery, after salting and peppering it thoroughly. Tuck the tips of the drumsticks into the skin at the tail to secure and tuck the wing tips behind the back. Thread cotton twine through the eye of a trussing needle and sew up the cavity with a few stitches. Only a few-any more and you run the risk of your bird cooking unevenly."

2304,Cook Bacon in the Toaster Oven,1,none,2,Place the bacon flat on the baking sheet.,Keep the bacon separated. It should not be touching or overlapping. Lie the bacon flat on the bacon sheet so it cooks completely.Make sure to wash your hands thoroughly after handling raw bacon.

2307,Cook Bacon in the Toaster Oven,4,none,5,Cook the bacon for 10 to 15 minutes.,"Keep an eye on the bacon while it cooks. It usually takes between 10 to 15 minutes, but thinner bacon may cook quicker. Bacon will curl and crisp slightly just before it's done.For crispier bacon, cook your bacon longer."

2308,Cook Bacon in the Toaster Oven,5,none,6,Remove the bacon from the oven.,"After your bacon is cooked to your desired crispness, remove it from the toaster oven. Place some paper towels on a plate. Remove your bacon with a spatula and transfer it to the paper towels. These will remove any excess grease. Allow the bacon to cool for a few minutes before eating."

2317,Cook Chuck Steak,5,B,B1,Turn on the broiler and season the steak.,"If your broiler is in the top part of the oven, move the oven rack about 4 inches away from the broiler element. If the broiler is in a sliding tray under the oven, you won't need to adjust the rack. Turn the broiler on while you salt and pepper both sides of your chuck steak.If you like, you can use any steak seasoning to flavor the chuck steak."

2318,Cook Chuck Steak,6,B,B2,Broil one side of the steak.,"Place the seasoned steak onto a baking sheet or skillet and place it below the broiler. Depending on the thickness of the steak, broil it for 7 to 9 minutes. If you'd like it on the medium or rare side, cook it closer to 6 or 7 minutes.Depending on the type of broiler you have, you may want to leave your oven door cracked so you can monitor the cooking."

2319,Cook Chuck Steak,7,B,B3,Turn and broil the other side of the steak.,"Use a sharp fork or kitchen tongs to carefully turn the chuck steak. Place the steak back under the broiler and let it cook for another 5 to 8 minutes, depending on thickness. Check the steak's temperature.If you want a medium-rare steak, remove it from the broiler at 145 degrees F (60 C). For a medium steak, let it cook to 160 degrees F (70 C)."

2320,Cook Chuck Steak,8,B,B4,Let the steak rest and serve it.,Remove the steak to a cutting board or serving plate. Place aluminum foil over the steak so it forms a tent and let the steak rest for about 5 minutes. This will help the muscle tissue in the steak redistribute the juice so it doesn't all run out when you begin cutting the steak.The steak should cool down about 5 degrees from the time you take it out from the broiler and after it's rested.

2322,Cook Chuck Steak,10,C,C2,Heat a skillet.,"Place a heavy bottomed skillet (preferably a cast iron skillet) over high heat. Add a few tablespoons of coconut oil, grapeseed oil, or vegetable oil in the pan to heat. You want the pan to get really hot so the steak sizzles immediately and begins to brown.   Coconut, grapeseed, and vegetable oils all have high-smoke points so they won't burn as your pan heats up. Avoid pan-frying a steak in butter or olive oil which will burn."

2323,Cook Chuck Steak,11,C,C3,Sear both sides of the steak.,"Place the steak in your hot oiled skillet and let it cook for 1 to 3 minutes. Carefully turn the steak and sear the other side for another 1 to 3 minutes. The steak should be a dark golden brown color on the sides. It will still be mostly raw inside, but you'll finish the steak in the oven for even cooking.   You can turn the steaks frequently while they're searing so they sear evenly and brown faster."

2373,Boil Crawfish,3,none,4,Fill a 60 gallon (227.1 L) pot halfway with water.,"Put it on the burner or stove and let it heat to a boil. Stir in the following ingredients, then let it come back to a boil:   The juice of 8 lemons, and the lemon peels. 1 pound of crawfish boil seasoning."

2374,Boil Crawfish,4,none,5,Add the vegetables.,"Crawfish boils are delicious with many kind of vegetables, but the most popular staples are potatoes and corn. Once the pot has come back to a rolling boil, add the following ingredients:   8 onions, peeled and halved 10 pounds of new potatoes (or regular potatoes, chopped into bite-sized chunks) 20 ears of corn, shucked and halved 40 cloves of garlic, peeled"

2375,Boil Crawfish,5,none,6,Lower the crawfish into the boil.,"Place the crawfish in a crawfish basket, made out of wire with a handle for lowering it into the pot. Crawfish baskets are used so that the crawfish can boil in the top part of the water while the vegetables cook underneath. Let the crawfish boil in the water for 5 minutes.   If you have a large strainer that fits over the top of the pot, this can be used as a substitute for the crawfish basket. Crawfish baskets are available online or at stores that sell barbecue equipment."

2380,Boil Crawfish,10,none,11,Add condiments.,"Butter, salt, and additional Cajun seasoning are all great condiments for a crawfish boil."

2407,Cook Lamb Shanks,3,A,A4,Brown the lamb shanks.,"Season the shanks with salt and pepper on all sides. Place them in the hot oil and brown them on all three sides. Brown each side for about 4 minutes, enough to get a good sear on each side.   Don't cook the lamb shanks all the way through. Browning them will bring out the deep flavor of the shanks, but longer cooking will bring about the soft, fall-apart texture you want. Make sure the oil is nice and hot before you put the shanks in the pot."

2408,Cook Lamb Shanks,4,A,A5,"Add the vegetables, peppercorns and wine.","Arrange the vegetables and garlic cloves around the lamb shanks, and drop in the peppercorns. Pour the wine over the entire contents of the pot. Let the red wine come to a boil, and boil it for three minutes. Add the water and reduce the heat to bring everything to a quick simmer.   Boiling the wine for three minutes will lower the alcohol content a bit, leaving the deep flavor of the wine behind. With the addition of the water, the shanks and vegetables should be fully submerged in liquid. If they aren't, add a little more water."

2411,Cook Lamb Shanks,7,A,A8,Serve the lamb shanks.,Pour the braising liquid over the lamb shanks and serve the dish with roasted vegetables or mashed potatoes. Each shank is enough for one serving.

2439,Cook Black Eyed Peas,9,none,10,"Add the onion, tomatoes, garlic, and bay leaves.",Stir the ingredients together until thoroughly mixed.

2440,Cook Black Eyed Peas,10,none,11,Fill with 4 cups (1 liter) of water.,"Use cold water.   There should be just enough water to cover the beans and vegetables, and the water level should not extend past three-quarters of the stockpot's height. The 4-cup (1-liter) measurement is merely an estimate. If you did not pre-soak the beans, you will need to use twice as much water."

2441,Cook Black Eyed Peas,11,none,12,Cover and boil.,"Place the cover over the stockpot and heat the contents of the pot over medium-high to high heat, until the water begins to boil. Cook for 10 minutes.   Leave the lid slightly ajar to allow steam to escape slowly. Doing so relieves pressure inside the pot, lessening the odds of the water boiling over and creating a mess."

2443,Cook Black Eyed Peas,13,none,14,"Add salt and pepper, if desired.","After the beans have finished cooking, remove the stockpot from the heat and add any salt and pepper you want. Stir the beans to thoroughly incorporate the salt and pepper.   Roughly 1/4 tsp (1.25 ml) of black pepper should suffice, but you can add more or less depending on how hot you prefer things. If you used salted ham, additional salt may not be necessary. For low-sodium hams, however, you may wish to add 1/4 tsp (1.25 ml) or so."

2451,Clean Shiitake Mushrooms,3,none,4,Pry off each mushroom’s stem.,"While keeping the stem is a matter of personal preference when preparing many mushrooms, shiitake stems should always be removed. To remove a shiitake stem, tightly pinch it right where it meets the cap. Then slowly pry the stem away from the cap in the opposite direction the stem is leaning.For instance, if you’re holding the mushroom upside down and the stem is leaning towards you, pry the stem away from you. Discard the stems or save them for use in soups and stocks."

2453,Clean Shiitake Mushrooms,5,none,6,Slice from the top of the cap.,"Depending on how you wish to use your shiitake mushrooms, you may wish to cut them up. Thin slices are recommended. Place a cap right side up on a cutting board and carefully cut it into thin slices.If you’re comfortable doing so, you can stack one shiitake mushroom cap on top of another and slice them simultaneously in order to save time."

2489,Make Frito Pie,11,C,C3,Brown ground chuck in a large frying pan.,"Add the beef to a hot frying pan and cook until brown. Stir occasionally and break it into even-sized pieces with a wooden spoon. For best results, brown in small batches, so most of the beef can touch the pan surface. This will take a few minutes per batch.   Use a nonstick pan, or nonstick cooking spray."

2490,Make Frito Pie,12,C,C4,Cook the onions until translucent.,"Add the diced onions to the hot pan and cook until translucent, about five minutes."

2491,Make Frito Pie,13,C,C5,Combine chili ingredients in a large saucepan.,"Combine chili pepper puree, beef, and onions in a large pot. The larger and heavier the pot, the better the meat texture will be.Add the chicken or beef stock, beer, cumin, a grind of pepper, and several pinches of salt.   If food has stuck to the frying pan, deglaze it with some of the stock and add it to the chili. Red ale or stout is a good choice.Replace with more stock for a nonalcoholic version; otherwise, about 25% of the alcohol will remain."

2492,Make Frito Pie,14,C,C6,Simmer until the meat is tender.,"Bring to a boil, then simmer uncovered until the meat is tender and the chili is thick, 45–60 minutes. Stir occasionally.   For extra flavor, instead cover with a slightly ajar lid and cook for up to 3 hours."

2493,Make Frito Pie,15,C,C7,Mix in corn flour paste (optional).,"This makes a thicker, less greasy chili. Add the corn flour to a bowl and spoon in some of the chili broth. Stir until it forms a paste, then pour it into the chili. Stir until thoroughly combined."

2494,Make Frito Pie,16,C,C8,Adjust spices and serve.,"Taste the chili. Add more salt, pepper, or cumin if desired. Let it sit off the heat to absorb more flavor and cool enough to eat. Serve with Fritos and grated cheese.   Squeeze a lime over it for extra flavor. For sweet chili, stir in 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) white vinegar, then let simmer another ten minutes."

2495,Make Frito Pie,17,C,C9,Finished.,

2531,Grill a Pizza,0,none,1,Heat the grill.,"Your grill needs to be on high heat. One reason to cook a pizza on a grill is that you can get it hotter than you can your oven. Most professional pizza ovens get much hotter than home ovens, resulting in a crispy crust. You can achieve a crispy crust at home by using a very hot grill.Your grill should be about 550, but 600 degrees is better (with the lid closed). Have your grill heating while you finish up with your ingredients.;"

2542,Grill a Pizza,11,none,12,Close the lid.,"The pizza toppings will cook better with the lid on the grill because it traps the heat and turns it back on the pizza. You'll only need to cook it about another 5 minutes, perhaps a bit less. If it smells like it's burning, you may need to move the pizza over to a cooler part of the grill.Check it after 3 minutes to see if it's done. Sometimes, the pizza will cook faster."

2543,Grill a Pizza,12,none,13,Pull the pizza off.,"When the cheese is melted and the pizza is done, use the tongs or a spatula to pull the pizza off onto a clean, flat surface. A baking pan or cutting board works well. The bottom of the pizza should be fairly stiff now, making it easier to move."

2544,Grill a Pizza,13,none,14,Cut the pizza into slices.,You can use a pizza cutter or a knife to slice up the pizza. Kitchen shears also work well for cutting pizza. Serve up the pizza on plates with a salad or a fruit salad on the side. You can also top it with Parmesan.

2566,Make Mango Chutney,1,none,2,Mash the mango flesh with a spoon or fork until you get a pulpy mixture.,

2568,Make Mango Chutney,3,none,4,"Add the sugar, salt, and paprika in the pan.",

2571,Make Mango Chutney,6,none,7,Mango Chutney is ready!,

2579,Make Chimichurri,6,B,B2,Combine ingredients in the food processor.,"In addition to the cilantro, add 1 green onion and 2 cloves of peeled garlic. Measure and pour 1 tablespoon (14.8 ml) lime juice, 1 tablespoon red wine vinegar, and 1 tablespoon (14.8 ml) jarred jalapenos into the food processors. Sprinkle in a ½ teaspoon kosher salt."

2580,Make Chimichurri,7,B,B3,Pulse the ingredients in the food processor.,Cover the food processor with the accompanying lid. Pulse the ingredients until every component is approximately the same size. This will take approximately 30 seconds.

2611,Marinate Lamb Chops,2,none,3,Mix your marinade in a bowl.,"There are several great options for different marinade flavors. Try one of the following:   Create a middle-eastern marinade with one-half (118ml) cup of yogurt, several tbsp. (30ml) of olive oil, 1 tbsp. fresh chopped mint, a clove of chopped garlic and 1 tsp. (3g) of ginger. Add ¼ to ½ tsp. (0.5 to 1g) of cayenne pepper, cumin and coriander. Mix a tbsp. (15ml) of hoisin sauce, one tbsp. (15ml) of soy sauce, one tbsp. (15ml) of rice wine, a tsp. (5ml) of honey and ¼ tsp. of Chinese five-spice powder. Try a French marinade with one tsp. (5ml) of Dijon mustard, several tbsp. (30 to 45ml) of olive oil and two tbsp. (30ml) of dry vermouth with chopped rosemary, crushed garlic and black pepper. Make a Vietnamese-inspired mixture of crushed garlic with several tbsp. (30ml) of lime juice and (30ml) soy sauce.Try red wine, olive oil and crushed garlic for a simple Italian marinade."

2619,Marinate Lamb Chops,10,none,11,Heat your grill or skillet to high heat.,Coat the pan with oil when it is fully heated if you are using a skillet.

2729,Make Beer and Cheese Soup,2,none,3,Cook the flour for a couple minutes.,Add the porcini and their broth along with the milk and beer and bring to the boil.

2730,Make Beer and Cheese Soup,3,none,4,Add the cheese and puree everything in a blender.,Pass through a sieve.

2732,Make Beer and Cheese Soup,5,none,6,Serve the soup.,"Pour some soup into a bowl and then add the mushrooms. Drizzle with truffle oil, garnish with chives, and serve with bread."

2734,Make Baked Pork Chops With Apple Cranberry Sauce,1,none,2,Season pork chops with pepper and orange zest.,

2736,Make Baked Pork Chops With Apple Cranberry Sauce,3,none,4,"Add pork chops, and cook until browned on one side, about 2 minutes.",

2737,Make Baked Pork Chops With Apple Cranberry Sauce,4,none,5,"Turn over and brown the second side, an additional 2 minutes.",

2739,Make Baked Pork Chops With Apple Cranberry Sauce,6,none,7,Add chicken broth to the sauté pan and scrape up the brown bits.,Set aside.

2757,Make Kentucky Burgoo,1,none,2,Salt the meats.,"While you wait for the oil to heat up, salt all your meats. This includes the pork shoulder or ribs, chuck roast or stew meat, and any other meat you're including. Salt all the meat generously on all sides.Wash your hands before and after handling raw meat."

2759,Make Kentucky Burgoo,3,none,4,Brown the meats on both sides.,Use a wooden spoon to turn the meats over to make sure they're brown on both sides. Move the meats as necessary to get them completely brown on each side. Do not flip your meat over until the side touching the pan is completely brown.
2760,Make Kentucky Burgoo,4,none,5,Remove the meats and set aside.,"Once the meats are browned, remove them using a spatula or slotted spoon. Place the meats in a bowl and set them aside for now."
2761,Make Kentucky Burgoo,5,none,6,"Cook the onions, pepper, celery, and carrots.","Add your onions, peppers, celery, and carrots to the same pot you used to brown the meat. Turn the heat to high. Cook the vegetables until they're browned.You may need to add more oil if the vegetables start to steam or get stuck to the pan. Cooking times vary depending on the precise heat of your stove and type of pot you're using."
2762,Make Kentucky Burgoo,6,none,7,Add the garlic.,"As soon as your vegetables brown, throw in the garlic. Cook the garlic for only one minute before proceeding with the cooking process."
2763,Make Kentucky Burgoo,7,none,8,Add back the meats.,Take the bowl with the meats that you set aside earlier. Add the meats back to the pot with the vegetables and garlic.
2765,Make Kentucky Burgoo,9,none,10,Simmer for two hours.,"Let the mixture come to a simmer. Then, reduce the heat on the stove to a lower setting. Cover the pot and leave the ingredients simmering for two hours.Check the pot periodically while it's simmering and do not leave the pot unattended. This is a fire hazard."
2766,Make Kentucky Burgoo,10,none,11,Strip the meat from the bones.,Use a spoon to fish out any pieces of meat that are attached to a bone. Strip the meat from the bones. Tear any larger chunks of meat into bite sized pieces and then throw them back in the pot.Wait a few minutes between taking the meat out of the pot and removing it from the bone. Meat will be very hot when it's just been taken out of the pot.

2767,Make Kentucky Burgoo,11,none,12,Add the potatoes.,"If you have not already peeled and cut your potatoes, do so now. Then, toss the potatoes into the pot. Use a spoon to stir them into the remaining ingredients."

2768,Make Kentucky Burgoo,12,none,13,Stir in the worcester sauce.,"Measure out your 4-8 tablespoons (60 to 120 mL) of Worcestershire sauce and pour it into your mixture. Then, stir it into the soup until everything is combined."

2769,Make Kentucky Burgoo,13,none,14,Add the corn and lima beans.,Add your one pound (450 grams) bag of frozen corn and 14-ounce (392 grams) bag of frozen lima beans Stir everything together until the ingredients are evenly combined.

2889,Make Coconut Rice,5,B,B1,Place the rice in a rice cooker.,Place 2 cups of Thai jasmine-scented white rice in the cooker.

2890,Make Coconut Rice,6,B,B2,Add the other ingredients.,"Add 2 cups of water, 1 cup of coconut milk, and 1 tbsp. of dry shredded coconut to the rice. Stir the ingredients together with a plastic spoon until they're thoroughly combined to distribute the coconut flavor and to keep the rice from sticking."

2893,Make Coconut Rice,9,B,B5,Gently fluff the rice.,"Once it's done, fluffing the rice with the cooker spoon a bit will make it more soft and tasty."

2896,Make Sesame Kale,1,none,2,Cut each kale leaf straight down the middle.,Then cut crosswise to make slices out of the leaves measuring about 2.5cm (1 inch) each.

2942,Make Chicken Fried Steak,4,none,5,"When the oil is shimmering, put the steaks in and fry them for 3-5 minutes on each side.",Steaks are done when they are golden brown on both sides. Note that thinner steaks will require less time than thicker steaks. Put them in a warm oven for the following steps.

2944,Make Chicken Fried Steak,6,none,7,"Gradually add milk, salt and pepper to the roux, whisking frequently.","Whisk until the mixture can coat the back of a spoon, about 4 to 7 minutes. Now you have gravy!"

2967,Make Gnocchi,3,none,4,Mash the potatoes.,"Pass the still hot potatoes through a passatutto (or potato ricer). Or you can grate them. This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi. If you don't have a passatutto handy, you can use a masher instead."

2968,Make Gnocchi,4,none,5,Add the egg and flour.,"Add 2 generous pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the potato cooks it. (The egg is optional, though.) Add 2 handfuls of flour. Mix until fully absorbed."

2969,Make Gnocchi,5,none,6,Form a dough.,"Turn the potato onto a wooden surface and tip the rest of the flour on top. Use your hands to mix it together. After a minute or two it will form into a dough. Knead lightly. When it reaches a pliable consistency, it's ready."

2972,Make Gnocchi,8,none,9,Tap the gnocchi from the tray into the boiling water.,This method will stop the water from splashing your hands. Give them a little stir and leave to cook.

2974,Make Gnocchi,10,none,11,Stir the gnocchi into a warm sauce of your choice.,"As a final touch, you can grate a little Pecorino cheese over the top. This dish works exceptionally well with a rose wine."

2986,Make Giblet Gravy,11,none,12,Sprinkle in flour and whisk.,"Once the fat has heated, about two minutes, add in ½ cup (118.2 ml) of flour. Use a whisk to mix the fat and the flour to make a paste. If the paste looks too thin or greasy, add in a few more pinches of flour until the consistency is thick.Keep cooking the mixture, whisking constantly, until it browns, about ten minutes."

2987,Make Giblet Gravy,12,none,13,Add in broth and the half of the separated drippings.,"Pour in the 4 cups (946.3 ml) of no sodium chicken, turkey or vegetable broth. Then add in half of the drippings that you separated from the fat."

2988,Make Giblet Gravy,13,none,14,Mix the gravy and cook until it thickens.,"Use a whisk to mix the broth and the drippings in with the flour paste. Cook it until the gravy has thickened, about five to ten minutes."

2989,Make Giblet Gravy,14,none,15,Add in the chopped neck and giblets.,"When you are happy with the consistency and thickness of the gravy, add in the chopped giblets and neck meat. Stir to mix the meat in with the liquid."

2990,Make Giblet Gravy,15,none,16,Add salt and pepper to taste.,"After you add in the giblet meat, spoon up and taste the gravy. Add salt and pepper if you wish. You can also add more fat or drippings for more flavor."

3026,Make Barbecued Chicken Lettuce Wraps,4,none,5,"Cut the chicken - Slice both pieces of chicken in half, lengthwise and set aside.",

3027,Make Barbecued Chicken Lettuce Wraps,5,none,6,"Make the wraps - Put one slice of chicken, a few carrots, a little coriander, basil and mint on top of a piece of lettuce and roll the wrap up.",

3029,Make Barbecued Chicken Lettuce Wraps,7,none,8,Finished.,

3278,Make Fried Okra,0,A,A1,Heat the oil.,"Pour 1 qt (1 L) of vegetable oil into a deep, heavy-bottomed skillet. Set the skillet on the stove and allow the oil to heat to 350 degrees Fahrenheit (175 degrees Celsius).A cast-iron skillet or Dutch oven works best, but any skillet with a heavy bottom will suffice. You can also use an electric deep fryer. The oil should be at least 1/2 inch (1.25 cm) deep, if not a little deeper. Do not allow the oil to fill more than half the depth of the pan, however. Heat the oil over a medium-high heat setting, and adjust this setting as needed to maintain the temperature throughout the frying process. Check the temperature continually using a frying or candy thermometer.;"

3281,Make Fried Okra,3,A,A4,Combine the dry ingredients.,"Sift together the cornmeal, flour, salt, black pepper, cayenne pepper, and garlic powder. Whisk lightly until evenly combined.   These seasonings will create a traditional Southern flavor profile, but you can vary them based on personal preference. For instance, you could also add paprika, chili powder, or onion powder."

3283,Make Fried Okra,5,A,A6,Toss the okra into the dry ingredients.,"Working in half batches, lift the okra out of the egg and allow the excess to drain back into the bowl. Quickly toss the okra into the dry breading mixture, stirring to coat all sides.   Working in two batches instead of one will ensure a more even coating. Crowding the bowl, on the other hand, may create pockets of uneven coating."

3284,Make Fried Okra,6,A,A7,Fry the okra until golden brown.,"Toss the breaded okra into the hot oil and fry the pieces for 3 to 6 minutes, or until the breading turns golden brown.   Work in two or more batches while frying the okra. Stir the okra gently to prevent the pieces from sticking together and to ensure that all sides brown. Do not stir too quickly, however, since doing so could cause the breading to break off."

3285,Make Fried Okra,7,A,A8,Drain and serve.,"Using a slotted spoon, remove the finished okra from the hot oil and transfer the pieces to a plate covered with paper towels. Enjoy the fried okra after letting it drain for 30 to 60 seconds.   You can serve deep fried okra with additional salt and hot sauce."

3307,Pickle Onions,0,none,1,"Halve, peel, and slice the onion.","Red onions go great for this recipe; with their distinctive taste and deep red color, they actually turn pink after a couple days in the refrigerator.   You can slice the onions to the thickness you prefer — however thick, they'll still take the pickling solution. Some people prefer to cut the onions in a full moon, which makes them easy to grab with a fork; others prefer them smaller, cut them into half moons."

3313,Pickle Onions,6,none,7,Remove the pickling juice from heat and pour into container with onions.,"Seal the container and place into refrigerator. The pickled onions will be ready to try in as little as one hour, but are best after at least one day.   Store pickled onions in the refrigerator for up to 2 weeks.Red onions which are pickled will turn slightly pink as they age."

3320,Make Cranberry Sauce,2,A,A3,Remove from heat and add the cranberries.,"Stir, and return to boil. If you are adding optional ingredients, now is the time. (see ""Tips"")."

3322,Make Cranberry Sauce,4,A,A5,Let cool.,"If you want a completely chilled sauce, it will take about 2 and 1/2 hours in your refrigerator."

3323,Make Cranberry Sauce,5,A,A6,Serve.,"Cranberry sauce is usually presented in a small, dainty and beautifully designed dish. Add a small spoon for self-serving."

3325,Make Cranberry Sauce,7,B,B2,Blend the sugar and orange juice.,"Heat the orange juice over medium heat in a medium-sized saucepan, and stir in the sugar to blend. Stir continuously, working around the edges to make sure all the sugar is dissolved."

3326,Make Cranberry Sauce,8,B,B3,Add the cranberries.,Stir and cook until the cranberries pop open. This will take around 5 to 12 minutes.

3448,Make Sausage Balls,0,none,1,Combine the ingredients.,"Place the baking mix, pork sausage, and cheddar cheese in a large mixing bowl. Use your hands to mix the ingredients until evenly combined.   Regular or mild pork sausage works well for these, but if desired, you could alter the flavor slightly by using hot sausage or Italian seasoned sausage. If you don't want to mix the ingredients by hand, place them into the bowl of a stand mixer and combine them using the paddle attachment at low speed. Note that the resulting dough will be crumbly, but it should hold together when pressed.;"

3449,Make Sausage Balls,1,none,2,Roll the dough into balls.,"Use your hands to roll the dough into 1-inch or 1-1/2-inch (2.5-cm or 3.75-cm) balls. Place the balls 1-inch (2.5-cm) apart on a prepared baking sheet or plate.   As you grab the dough, squeeze the mixture in between your hands to help press and hold it together. Gently roll each portion in between the palms of your hands until it forms a ball. Alternatively, use a melon-baller or small cookie scoop to portion and shape the dough quicker. You can cook the sausage balls immediately using either the oven or stovetop. Note that you can also cover and store them in the refrigerator for 24 hours or the freezer for up to one month."

3452,Make Sausage Balls,4,none,5,Add the ground sausage.,"Use your hands to mix the sausage into the other ingredients. Continue mixing until everything seems evenly distributed.   Nearly any type of ground sausage will work for this recipe. Use pork sausage for the most traditional flavor or turkey sausage for a healthier alternative. You can stick with mild sausage or use seasoned (hot or Italian) sausage. Mixing the dough with your hands will be the quickest, most thorough method, but if you prefer to keep your hands clean, place the mixture in the bowl of a stand mixer and combine on low speed using the paddle attachment."

3453,Make Sausage Balls,5,none,6,Work the cheeses into the mixture.,"Add the cream cheese and shredded cheddar cheese to the sausage mixture. Use your hands to thoroughly work both cheeses into the dough.   Note that the cream cheese must be softened before you add it to the mixture. Cold cream cheese will be harder to spread. Consider working the cream cheese into the mixture before adding the shredded cheddar. You can add both at the same time, but doing so may make it slightly harder to evenly distribute the cream cheese."

3459,Make Sausage Balls,11,none,12,Bake until lightly browned.,"Place the sausage balls in the preheated oven and bake until the bottoms are lightly browned. This should take 20 to 30 minutes.   The baking mix and reduced-calorie sausage balls will usually take between 20 and 25 minutes, but the scratch sausage balls may take up to 30 minutes. If you're using standard aluminum foil or ungreased parchment paper, use a spatula to turn the sausage balls halfway through the cooking time. Doing so may prevent them from sticking. To cook frozen sausage balls, allow them to thaw in the refrigerator for 12 hours before baking or bake them for an additional 5 to 10 minutes."

3499,Make Stuffed Baked Marrow,0,A,A1,Cut straight down the marrow long length way.,"Hold the marrow very firmly as you do so. Take a tablespoon and carefully take out the marrow watery seeds. They are a bit like cucumber seeds, but be careful not to dig into the marrow vegetable flesh too deeply with the metal spoon, as you need the marrow vegetable flesh to eat."

3502,Make Stuffed Baked Marrow,3,A,A4,Add the filling.,"After about 35 mins of the marrow baking, take it out of the oven and fill the 2 marrow halves with the filling of your choosing."

3503,Make Stuffed Baked Marrow,4,A,A5,Serve.,"Serve with mixed salad and sliced and buttered garlic bread, on a bed of mixed vegetable or spiced cooked rice."

3544,Make Ciabatta Bread,1,none,2,Allow the water/yeast mixture to stand for 10 minutes.,

3546,Make Ciabatta Bread,3,none,4,Add 2 cups (16 oz.) of flour and 1/4 cup (2 oz.) of whole wheat and/or rye flour to the fresh water/yeast mixture.,

3547,Make Ciabatta Bread,4,none,5,Knead together until well mixed.,"This is the starter dough, also called biga. Set this aside for 24 hours at room temperature."

3548,Make Ciabatta Bread,5,none,6,"Mix together 2 1/4 cups (18 oz.) of flour, 1 tsp. (5ml) of yeast and 2 1/4 tsp. (11.25ml) of salt in a bowl.",

3550,Make Ciabatta Bread,7,none,8,Put the dough on a clean surface and knead it for 5 minutes.,"The dough will be sticky, but do not add flour. Instead put some olive oil on your hands for easier kneading."

3551,Make Ciabatta Bread,8,none,9,Oil a large bowl and add the dough.,

3553,Make Ciabatta Bread,10,none,11,"Use plastic wrap to cover the bowl and set it in a warm place, free from drafts.",A pantry or cabinet would be a good place to store it.

3554,Make Ciabatta Bread,11,none,12,Let the dough rise for about 3 hours or until it doubles in size.,

3555,Make Ciabatta Bread,12,none,13,Place the dough onto a surface that has been generously floured.,

3556,Make Ciabatta Bread,13,none,14,Divide the dough in half.,"Use care not to flatten the dough, but gently stretch it to about twice it's size."

3565,Make Naadan Kadala Curry,0,none,1,Soak the black chickpeas in water for about 10-12 hrs.,"After the time is up, keep the water to use later."

3566,Make Naadan Kadala Curry,1,none,2,"Rinse the chickpeas, add ½ tbsp of salt to them, then pressure cook them for 15-20 min.",

3567,Make Naadan Kadala Curry,2,none,3,Chop up the onions and tomatoes and slit the green chilies while the chickpeas are in the pressure cooker.,

3568,Make Naadan Kadala Curry,3,none,4,"Heat up a frying pan on medium heat, then add the grated coconuts and fry until golden brown.",Keep a few coconut chunks aside to use as garnish.

3569,Make Naadan Kadala Curry,4,none,5,Make your masala.,

3570,Make Naadan Kadala Curry,5,none,6,"Heat coconut oil in the frying pan, then put the mustard seeds in, cooking them until they begin to sputter.",

3571,Make Naadan Kadala Curry,6,none,7,Add the onions to the pan and saute them until golden brown.,

3572,Make Naadan Kadala Curry,7,none,8,"Add the tomatoes and water to the pan, then put on the lid and let cook for 10 minutes.",

3573,Make Naadan Kadala Curry,8,none,9,"Remove the lid from the pan after 10 minutes and stir well, creating a soft gravy.",

3576,Make Naadan Kadala Curry,11,none,12,Put in the cooked black chickpeas into the gravy and stir well.,

3577,Make Naadan Kadala Curry,12,none,13,"Add the green chilies and 4-5 curry leaves, then let the mix boil for 5-6 minutes.",

3654,Make Grape Jelly,4,none,5,Place the grapes into a jelly bag so that the juice drains out into a jar or pot below.Don't add water.,"Put about 2 cups at a time into the bag and let the juice drain. The jelly bag will collect the pulp, skin, and any seeds while the juice that you will use for the jelly drains out. You should have about 5 cups of juice at the end of this process.         Squeeze the juice through the bag with clean hands or by pressing it gently with a spoon. Empty and discard the pulp periodically if the juice is draining too slowly. Rinse the bag if needed. If you don't have a jelly bag, try forcing it through a mesh strainer lined with cheese cloth."
3686,Make Easter Treats,21,C,C2,Dye Easter eggs.,"Easter eggs may not be edible, but they are a traditional way that many families celebrate Easter. Dyed eggs are colorful, pretty, and fun to make, and they're a great craft for kids of all ages!"
3689,Make Easter Treats,24,C,C5,Make Sugar Easter Eggs.,"These can be made with gum paste or fondant, and they can be covered in chocolate or decorated with edible artwork. These make great gifts, wonderful treats, and they look amazing in an Easter basket."
3716,Make Deep Fried Spareribs,1,none,2,Combine the remaining ingredients (except oil) in medium-sized bowl.,
3719,Make Deep Fried Spareribs,4,none,5,Lightly dredge ribs through flour mixture 2 or 3 at a time and place in deep fryer.,
3721,Make Deep Fried Spareribs,6,none,7,Fry about 2 to 3 minutes or until they are golden brown and crispy.,
3722,Make Deep Fried Spareribs,7,none,8,Remove from oil and drain on wire rack.,
3724,Cook Vegetarian Chili,0,none,1,"Take a large, heavy bottomed pot, add 2 tbsp olive oil, cumin, chili powder, oregano, and cayenne pepper.",;
3727,Cook Vegetarian Chili,3,none,4,"Add the garlic and chopped onion, stir, and Sauté, adding up to two more tablespoons of olive oil if needed.",
3728,Cook Vegetarian Chili,4,none,5,"Cook, stirring occasionally for about three minutes, making sure the mixture does not scorch.",
3729,Cook Vegetarian Chili,5,none,6,"Add the beans,tomatoes and water.",Stir well.
3730,Cook Vegetarian Chili,6,none,7,"Add the cocoa powder, broth mix, and yeast.",
3731,Cook Vegetarian Chili,7,none,8,"Stir all in well, cover and simmer for about 30 minutes, stirring occasionally (be sure to stir the bottom of the pot!",).
3734,Cook Vegetarian Chili,10,none,11,"Serve hot over rice, couscous or noodles, garnished with cheese and onions (omit the cheese for vegans) Pass hot sauce at the table for those who like theirs super hot!",[[Image:Cook Vegetarian Chili Step 11.jpg}}
3741,Grill Bacon,6,B,B2,Place the bacon in a roasting pan.,"While you're waiting for the grill to warm up, lay your bacon strips over the grate in a roasting pan. This pan should consist of a metal grate that fits into a lower ""grease catcher"" with no holes in it. This allows the bacon to safely cook from the heat of the grill without dripping grease onto the bottom of the grill or burners.   As an added bonus, roasting pans make for easy cleanup — just pour the grease out of the lower pan, wash the pan and the grate, and you're done!"
3742,Grill Bacon,7,B,B3,Cook the bacon with the lid closed.,"Add your roasting pan full of bacon to the grill and shut the lid. This keeps the heat from the burners inside the grill, cooking the bacon from both above and below in a fashion similar to baking it. To keep your cooking time low, keep the lid shut during cooking except for when you check on the bacon's progress.   Don't forget to turn doing the cooking process — though it's not as essential here because the heat is coming from all sides, rather than just from below, it's still necessary for even cooking. You'll want to turn at least as it cooks — more is fine, but may lengthen the cooking time by allowing the grill's heat to escape. Keep a close eye on your bacon as it cooks — if it's cooking too quickly, flip it immediately and reduce the heat."
3759,Make Atole,2,none,3,Pour the milk into the large saucepan or pot.,Place on the heat and cook until it simmers. Stir often to prevent the mixture from burning.
3760,Make Atole,3,none,4,Stir the cornstarch and water mix into the milk once it has reached simmering point.,"Stir around, then remove from the heat."
3762,Make Atole,5,none,6,Sprinkle in the sugar.,Stir it around to dissolve.
3763,Make Atole,6,none,7,Sprinkle cinnamon into the atole.,Stir through the drink.
3764,Make Atole,7,none,8,Pour the atole into mugs ready for drinking.,You can pour it into bowls if preferred. Serve.
3782,Smoke a Brisket Texas Style,3,none,4,Place the brisket fat side up on the smoker for about 1 hour per pound.,It will look like a black lump of coal when its done. When it's finished let it sit for about 30 minutes before slicing. (You can wrap it in foil and towels then place it into an ice chest to keep it warm if you're not ready to serve it.)
3811,Make Dim Sum,4,A,A5,Place a spoonful of filling into the center of each wrapper.,"Spoon a small dollop of shrimp filling into the center of each dumpling wrapper.   You should only use approximately 1 tsp (5 ml) of filling for each wrapper. If you use too much, the ends won't be able to seal correctly and the dumpling will open as it cooks."
3812,Make Dim Sum,5,A,A6,Fold and press the edges.,"Fold the wrappers over the filling to create half-circles. Firmly press the edges together to seal the wrappers.   If the ends won't stick together, wet your fingers with clean water and lighten dampen the edges before trying again. You should also crimp the edges using a fork or similar utensil to help hold the seal."
3869,Make a Tostada,1,none,2,Prepare the tortilla.,Place the fried corn tortilla on an oven safe plate.
3870,Make a Tostada,2,none,3,Place a layer of re-fried beans on top of the tortilla.,Make sure to cover the whole tortilla.
3871,Make a Tostada,3,none,4,Sprinkle the beans and tortilla with the Cheddar cheese.,"Place it in the oven for about 5 minutes, or until the cheese is completely melted. Once the cheese is completely melted, remove the plate from the oven."
3872,Make a Tostada,4,none,5,Prepare the salad.,"Transfer the tortilla to the bowl or plate on which you will serve the tostada. Add lettuce, peas, green beans, carrots, and beets so that they form a little mountain on top of the tortilla ."
3873,Make a Tostada,5,none,6,Pour on the salad dressing and then sprinkle the cheese all around the top.,
3874,Make a Tostada,6,none,7,Garnish the tostada with the avocado slices and the tomatoes.,Serve.
3905,Make Bone Broth,3,none,4,Fill a large stockpot with cold water and add the bones and the apple cider vinegar.,Let sit for an hour.   The vinegar helps to draw out the minerals from the bones.
3907,Make Bone Broth,5,none,6,Simmer the broth.,Cook broth for 12 hours. A slow-cooker is a wonderful tool for broth-making!
3908,Make Bone Broth,6,none,7,Toss in a few sprigs of fresh parsley during the last 15 minutes of your simmer.,This will add minerals to your broth and complexity to its flavor.
3988,Cook Pork Shoulder,2,A,A3,Set the pork on a rack in a roasting pan.,"Use a cooking rack to ensure the pork does not sit in its own juices as it cooks. An oven-safe pan can collect the pork's juices as they drain during cooking - you can dispose of these after cooking or use them for gravy, etc.   Place the pork on the rack fat side up. As the pork cooks, the fat will render and liquefy, running down the pork. Essentially, this allows the pork to baste itself."
3990,Cook Pork Shoulder,4,A,A5,"Coat the pork with your favorite seasonings, marinade or rub.","Be very generous with your seasonings - much of the roast pork shoulder's flavor comes from its delicious outer crust, the flavor of which is determined by the seasonings you choose. There are a very wide variety of rubs and seasonings suitable for pork shoulders. Some can be store-bought, while others can be recreated at home.   When in doubt, a simple rub of salt, pepper, garlic, and a few basic spices of your choosing (especially thyme and coriander) works great. If you can't get the seasoning to ""stick"", try rubbing the pork shoulder with a light coating of olive oil first. To marinate your pork, you'll want to submerge the pork in a solution that usually contains oil, one or more acidic ingredients, and the seasonings of your choice. The acidic ingredients ""cut"" the oil in the marinade, providing flavor and keeping the finished product from becoming too greasy. Let the pork sit in the marinade for at least 4 hours and as long as a day or more.  Additionally, you may want to consider using the sample dry rub and marinade recipes above."
3991,Cook Pork Shoulder,5,A,A6,Roast the pork shoulder for approximately 1 hour per pound.,"Pork shoulder is best when it's cooked long and slow. Roast uncovered in the oven for about 1 hour per pound of meat. You may reduce the heat as needed if the pork appears to be cooking too quickly - many recipes call for 325 degrees Fahrenheit (163 degrees Celsius) rather than 350 (177 C).   As a general rule, when pork shoulder is done, the skin should be crispy, the meat should reach an internal temperature of 160-185 degrees (70-85 degrees Celsius), and any bone in the meat should ""wiggle"" easily when grabbed and shaken."
4008,Prepare Mexican Carnitas,0,none,1,"Prepare the onions, garlic and chillies.","Place the onion, garlic and the serrano chiles on a clean, dry cutting surface. Peel and quarter 1 onion, split 4 chiles in half down the center saving the seeds, and smash 4 garlic cloves with the flat side of a chef's knife. Set the vegetables aside while you prepare the pork shoulder.;"
4014,Prepare Mexican Carnitas,6,none,7,Cook the carnitas.,"Place the pot in the oven and let the carnitas cook for 4 hours. Check the pot a few times during the course of cooking to make sure the meat isn't drying out or burning. Remove the dutch oven from the oven when the carnitas are meltingly soft when poked with a fork.If you'd prefer to cook the carnitas in a slow cooker, transfer the meat and vegetables to a slow cooker and cook on high for 4 hours, or on low for 8 hours. If the carnitas look like they could use some moisture during the course of cooking, add 1/2 cup of water. Don't remove the carnitas until they are completely tender; cooking the carnitas for a shorter period of time will leave you with tough meat."
4016,Prepare Mexican Carnitas,8,none,9,Make carnitas tacos.,"Fill taco shells or soft taco tortillas with few spoonfuls of carnitas. Top with the taco toppings of your choice, such as salsa, guacamole, lettuce, cotija cheese, and black beans."
4020,Cook Puy Lentils,2,A,A3,Combine the ingredients.,"In a medium saucepan, combine the lentils and bay leaf. Add enough water to cover the lentils by about three inches (7.6 cm). To add extra flavor and depth to the lentils, you can also add other ingredients, such as:  Herbs Spices Garlic Minced onions"
4022,Cook Puy Lentils,4,A,A5,Strain and salt the lentils before serving.,"When the lentils are tender, remove the pot from the heat. Drain the water by pouring the lentils into the sieve. Return the lentils to the pot and add the salt. Stir to coat the lentils before serving.  You can also garnish the lentils with other herbs and spices, such as pepper, rosemary, thyme, and sage."
4031,Cook Puy Lentils,13,C,C2,Cook the vegetables and spices.,"Pour the oil into a large stockpot and heat it over medium heat for two minutes. Add the onion, garlic, leek, salt and pepper (to taste), thyme, and cumin. Cook the vegetables and spices for about 20 minutes, stirring regularly.  When the onions and leeks are tender, add the celery and carrots. Cook for another 10 minutes, stirring regularly."
4032,Cook Puy Lentils,14,C,C3,"Cook together with the stock, paste, and lentils.","Strain the lentils and add them to the pot with the vegetables and spices. Add the stock and the tomato paste, and stir to combine all the ingredients. Put on the lid and bring the mixture to a boil over high heat. When the soup boils, reduce the heat to medium and remove the lid.  Let the soup simmer on medium heat for an hour, until the lentils are tender. Stir the soup every 15 minutes to prevent burning."
4033,Cook Puy Lentils,15,C,C4,Add the red wine vinegar and seasoning.,"When the lentils are tender, add the final ingredient. Taste the soup, and add more salt and pepper, to taste. You can also use an immersion blender to puree a quarter of the soup and give it a thicker consistency.To use a blender, transfer about 2 cups of the soup to a blender. Puree the soup and stir it back in with the rest of the pot."
4050,Make Coconut Yogurt,15,C,C2,Scoop out the solidified cream.,"Open the cans of coconut milk and scoop out the solidified cream sitting on top. Discard the watery portion sitting in the bottom of the can.   Do not shake the cans before opening them since doing so will combine the cream and water, resulting in watery yogurt."
4051,Make Coconut Yogurt,16,C,C3,Blend the ingredients together.,"Place the solidified coconut milk in your blender or food processor. Add the lemon juice, probiotic, and salt. Blend the ingredients together until well-combined and very smooth.   Open and empty the probiotic capsules; do not add whole capsules to the blender. If you don't have probiotic capsules, you could use 1 tsp (5 ml) probiotic powder or 1/4 cup (60 ml) coconut water probiotic kefir."
4065,Make Shrimp Cocktail,1,none,2,"Add all the ingredients to a large, covered pot and bring to a boil.",Don't worry about tying a bouquet garni. Just plop everything into your pot and bring to a boil. Stir once or twice to make sure that all the ingredients are well incorporated. Allow the court bouillon to boil for 20 extra minutes for a more intensely flavored broth.

4066,Make Shrimp Cocktail,2,none,3,"While the court bouillon is coming together, assemble your cocktail sauce.","In a medium bowl, mix together ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt. Stir until evenly mixed."

4073,Make Shrimp Cocktail,9,none,10,"Assemble your shrimp, with or without shell, next to your bowl of homemade cocktail sauce.",A classic placement is to surround your cocktail sauce with shrimp and lemon wedges on a bed of ice.

4084,Make Bun Bo Hue,0,none,1,Start with the broth.,"Most of the flavor comes from the beef and pork bones; they are the perfect tool for making hearty broths. The ideal broth takes around 3 hours to complete.   Wash the pork and beef bones with water. Place them into a stock pot until bones are fully covered. Boil the meat for about 10 minutes. Remove the fat from the pot as it rises to the top. Empty the pot, rinse the meat, and then place into a different pot. Smash and bruise the 8 stalks of lemongrass for the the stock. 6-8 stalks should be good; too much will make the stock bitter. You can use a meat tenderizer or simply anything hard enough to smash the stalk.;"

4085,Make Bun Bo Hue,1,none,2,Add water to the pot and all the ingredients for the broth.,"This includes the cleaned meat, beef ox tail, a couple cloves of garlic, the bruised lemongrass stalks, a knob of ginger, 1 quarter of a pineapple, 1 tbsp of salt, fish sauce, and the fermented shrimp paste. Turn the stove on high.   Wait until the broth boils and skim and then dump the fat the rises to the top. Turn the stove down from medium-low and let it simmer for about 3 hours. Make sure the pot is covered so the broth can absorb all the flavor. Remove the meat from the pot. Shred it from the bone and add it back in."

4087,Make Bun Bo Hue,3,none,4,Make the lemongrass saute.,"In different pan on medium heat, add 2 tbsp of cooking oil and 1 tbsp of annatto seeds. When the color of the seeds have seeped into the oil to make it dark red, remove the seeds. Chop and mince 2 stalks of lemongrass. Add that to the pan. Saute it for about a minute; this releases the fragrance.  Add 2 Tbsp of fermented shrimp paste and 1 Tbsp of chili paste to the pan. Saute this mixture until the texture becomes smooth (about 7-10 min). Transfer this mixture into the stock pot. This will give the broth a vibrant red color at the top. You can add more chili paste to make the broth more spicier, if desired."

4088,Make Bun Bo Hue,4,none,5,Boil the noodles as directed on the package in a different pot.,"Then drain the water, rinse and set the noodles aside when cooked; that way the noodles won't stick."

4091,Make Bun Bo Hue,7,none,8,Turn the heat on the stock pot medium-high until you see a rolling boil.,"While you wait, you can add noodles to your boil along with the pork loaf. Add the broth and whatever meats you like into your bowl.Add whatever garnish you like afterwards. It's traditionally added after your pour the broth in your bowl."

4094,Make Fake Bacon Using Coconut,1,none,2,Mix your flavorings together.,"In a small bowl, add the soy sauce, liquid smoke, maple syrup, and paprika. Use a fork or wire whisk to beat the ingredients together. When you're done, you should be left with an even consistency."

4095,Make Fake Bacon Using Coconut,2,none,3,Drizzle the coconut flakes with the seasoning.,"Place your coconut flakes in a separate bowl. Drizzle the flavoring over them. Toss the bowl gently so the coconut flakes get evenly coated with the flavoring.Choose a bowl that's large enough to leave a lot of headspace at the top after adding your flakes. This way, coconut flakes will not fall out while tossing your flakes."

4096,Make Fake Bacon Using Coconut,3,none,4,Spread your flakes on the baking tray.,"Make sure to spread the flakes in an even layer. You do not want any of the flakes on top of one another, as this will prevent them from cooking. Once you have an even layer of flakes, your coconut flakes are ready to bake.Make sure to wash your hands before handling the flakes."

4097,Make Fake Bacon Using Coconut,4,none,5,Bake the flakes for 12 to 14 minutes.,"Remember the oven should be set to 350 degrees Fahrenheit (or 177 degrees Celsius). If you prefer softer bacon, bake the flakes for 12 minutes. If you want crispier bacon, bake them for 14 minutes."

4098,Make Fake Bacon Using Coconut,5,none,6,Flip the flakes and finish baking them.,"Halfway through the baking process, you should flip the flakes. Watch them closely as they bake for an additional 12 to 14 minutes. When done, they should be just brown and crisp on the edges. Coconut can go from brown to burnt quickly, so be vigilant about checking."

4099,Make Fake Bacon Using Coconut,6,none,7,Remove the flakes and let them cool.,"After the flakes are golden brown, remove them from the oven. Set them aside to cool for a few minutes. You can use them immediately or store them in your fridge.You can also place them in an airtight container and store them in the fridge for several months."

4106,Make Calzones,3,none,4,Rest the dough.,"Remove the dough from the bowl and punch it down. Divide it into 8 parts, one part for each calzone you want to make. Set the dough pieces on a tray, cover it with plastic wrap, and let them rest for 10 minutes.          If you want to make larger calzones, divide the dough into fewer parts. For more calzones, divide the dough into smaller parts. At this point you can place the dough in the refrigerator and use it at a later time, or go ahead and complete the calzone recipe."

4114,Make Calzones,11,none,12,Add the filling.,"Spoon filling into the center of each disc of dough. The filling should take up about 1/3 of the dough; don't add so much that it spreads to the edges, as this will prevent the calzones from cooking properly."

4115,Make Calzones,12,none,13,Fold and pinch the dough.,"Lift one side of a dough circle and fold it in half over the filling. Use your fingers or a fork to crimp the dough where the edges meet, so that you now have a half-moon shaped calzone. Repeat with the remaining dough circles."

4116,Make Calzones,13,none,14,Bake the calzones.,"Lay the calzones on a greased baking sheet. Use a fork to poke a hole in the top of each calzone. Brush the calzones with a little olive oil. Place the baking sheet in the oven and bake the calzones until the tops turn golden brown, about 15 minutes. Remove them from the oven and serve warm."

4117,Make Calzones,14,none,15,Finished.,

4222,Make Orange Chicken,1,none,2,"In another large bowl, stir in egg, salt, pepper and 1 tablespoon of vegetable oil and mix well.",

4223,Make Orange Chicken,2,none,3,Add chicken pieces to this mix and stir coating the chicken thoroughly.,

4226,Make Orange Chicken,5,none,6,Grab a wok and add in vegetable oil to deep-fry the chicken or get a deep-fryer and set it to 375 degrees F (190 degrees C).,

4227,Make Orange Chicken,6,none,7,"Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.",

4230,Make Orange Chicken,9,none,10,Add 1 tablespoon of vegetable oil.,

4231,Make Orange Chicken,10,none,11,Add ginger and garlic and stir-fry for about 10 seconds until fragrant.,

4232,Make Orange Chicken,11,none,12,Add and stir-fry crushed chilies and green onions.,

4235,Make Orange Chicken,14,none,15,Add cooked chicken and stir until all of the chicken is coated.,

4239,Make Orange Chicken,18,none,19,Finished.,

4261,Make Focaccia,4,none,5,"Mix one cup of the flour with the rest of the dry ingredients, including the yeast and rosemary, in the bowl, but reserve about half of the flour.",

4262,Make Focaccia,5,none,6,"Add 2 tablespoons of the oil, then add the warm water.",

4264,Make Focaccia,7,none,8,"Gradually add the rest of the flour, continuing to stir.",

4265,Make Focaccia,8,none,9,Begin to use your hands to mix the dough as it becomes too thick or sticky to work with a spoon.,

4267,Make Focaccia,10,none,11,"Knead the dough by hand for about ten minutes, working in any remaining flour.","If in doubt, knead longer than you think you need to. It is difficult to over-knead by hand. Sprinkle flour on top of the dough as needed to keep your fingers from sticking. Kneaded dough should be springy and smooth when it is ready. See if it bounces back when you poke a finger into it. Also try the ""earlobe test"". Pinch an earlobe-sized piece of dough and see if it feels about like an earlobe."

4273,Make Focaccia,16,none,17,Turn the dough onto a floured surface.,

4276,Make Focaccia,19,none,20,"Roll, press, and pull each piece into a flat sheet that will fit on your pizza pan or cookie tray.",Something roughly round or rectangular is fine. It need not take up the whole sheet. It should be about half an inch (1-1.5 cm) thick and a fairly uniform thickness. Repeat for the other half of the dough.

4281,Make Focaccia,24,none,25,Drizzle olive oil on the surface of the dough.,Use a pastry brush to spread it evenly across the surface.

4282,Make Focaccia,25,none,26,Sprinkle with Parmesan cheese and any other additions you'd like.,

4283,Make Focaccia,26,none,27,Bake for 15-20 minutes or until golden brown.,

4363,Make Turkey Meatballs,1,A,A2,Combine the ingredients.,"Place the ground turkey, egg, bread crumbs, parsley, onion powder, salt, and pepper into a large bowl. Use your hands to thoroughly mix the ingredients together.   You can customize these meatballs to match your own tastes. Consider using an Italian seasoning blend instead of parsley, or freshly minced onion instead of onion powder. The meat mixture should hold together when gently pressed."

4364,Make Turkey Meatballs,2,A,A3,Form meatballs.,"Divide the turkey mixture into small portions, rolling each one into 1-inch (2.5-cm) balls. Place the meatballs onto your prepared baking sheet.   Use your hands to roll the turkey mixture into meatballs. Alternatively, you can portion out the turkey mixture using a melon baller or small rounded ice cream scoop. After placing the meatballs onto the prepared baking dish, gently press down on each one to flatten the very bottom. Only flatten the bottoms enough to prevent the meatballs from rolling around as you handle the dish."

4433,Make Moroccan Chorba,2,A,A3,Saute the onions and chicken wings.,"Place a large saucepan on the stove and pour in 1 tablespoon of olive oil. Heat the oil over medium-high and stir in the finely sliced onions and 2.2 pounds (1 kg) of chicken wings. Stir in 2 teaspoons of turmeric, 1 teaspoon of salt, ½ teaspoon of ground black pepper and a generous pinch of saffron threads. Cook the mixture for 10 minutes and stir it occasionally. The chicken should brown slightly.The turmeric and saffron give the chorba its distinctive yellow-gold color."

4434,Make Moroccan Chorba,3,A,A4,Add the chickpeas and simmer the chorba.,"Drain the soaked chickpeas and add them to the saucepan. Stir in 6 1/3 cups (1.5 liters) of water. Bring the chorba to a boil and turn the heat down to medium-low. Put the lid on the pot and simmer the chorba for about 40 minutes.If you're using canned chickpeas, you can just measure out the 1 1/4 cups (300 g) of chickpeas and add them to the saucepan."

4435,Make Moroccan Chorba,4,A,A5,"Add the grated tomatoes, paste, and potatoes.","Remove the lid and stir in the grated tomatoes, 1 1/2 tablespoons of tomato paste, and the diced potatoes. Stir the chorba and turn the heat up to medium-high. The soup should come back to a boil."

4436,Make Moroccan Chorba,5,A,A6,Simmer the chorba.,Turn the heat down to medium-low and put the lid back on. Let the chorba bubble gently for 15 minutes. This will help the chickpeas soften more and cook the potatoes a little.

4437,Make Moroccan Chorba,6,A,A7,Stir in the broken spaghetti and parsley.,Measure out 3.5 ounces (100 g) of spaghetti and break them into 2-inch (5 cm) long pieces. Take the lid off of the saucepan and stir in the dry noodles. Chop 3 tablespoons of fresh parsley and stir it into the chorba. Let the chorba simmer until the noodles are cooked (about 7 to 9 minutes).Serve the chorba with extra chopped parsley and flatbread.

4447,Make Alfajores,2,none,3,Roll out the dough.,"Sprinkle flour down before you start, and roll the dough out until it is roughly 1/8-inch thick."

4448,Make Alfajores,3,none,4,Cut out some cookies.,"Use a cookie cutter to cut out some circles, then place these circles onto a baking sheet that has a baking sheet on it. Re-roll the leftover dough, and continue to cut out circles until you run out of dough."

4449,Make Alfajores,4,none,5,Place it in the oven.,"Put the cookies into the oven for around 15-20 minutes, until they are golden and brown. You can prepare the Dulce de leche whilst you wait."

4451,Make Alfajores,6,none,7,Leave the cookies to cool.,This should take around 5 minutes.

4452,Make Alfajores,7,none,8,Spread on the Dulce de leche.,"Spread some Dulce de leche with a teaspoon onto one cookie, then place another on top. Voila! You've made Alfajores. Continue to make them until you use all the cookies. If you have an odd number, then you can have an open alfajore."

4470,Make Bacalhau,1,none,2,Boil the desalted cod for approximately 5 minutes.,"Fill a large pan with water and bring it to a boil. Add the fish to the water. After five minutes, remove the cod from the water. If the cod flakes easily when pulled with a fork, it is done. If it does not flake, return it to the boiling water.   Save the water to boil the potatoes."

4471,Make Bacalhau,2,none,3,"Descale, debone, and flake the fish.","Place the fish on a cutting board. With a sharp knife, carefully remove the skin and bones from the pieces of cod. Once the visible scales and bones are removed, start flaking, or pulling apart, the cod with a fork. As you flake the fish, remove any bones or scales you come across.   Keep the pieces bite sized or larger."

4484,Make Akara,1,none,2,Peel the beans’ skins off.,"This takes effort but is important for the texture. To peel the beans by hand, begin by draining the beans after they have finished soaking. Reserve the water you used to soak the beans in another bowl. Rub the beans vigorously between your hands in small batches. The bean skins should come off. Run water over the beans to wash the skins off if necessary. Drop the beans back into the water and the skins should float to the surface. Individually pick out any beans with the skins still on and peel them."

4487,Make Akara,4,none,5,"Grind the beans with the chili pepper, onions, salt, and white pepper.","You can use a mortar and pestle, blender, or food processor for this step. Grind in batches if your blender, food processor, or mortar is too small to fit all of the beans at once. Add small amounts of water during the grinding process to make sure that the paste sticks together. When you’re done, the paste should have a thick, smooth consistency.Taste the batter once you have finished to make sure the blend of seasonings is to your liking. Add more salt and pepper if necessary, or a few pinches of cayenne pepper if you prefer spicier akara.You can leave the batter overnight if you want to make it lighter and more frothy. This step is optional, however."

4488,Make Akara,5,none,6,Heat 2-3 inches (5.08-7.62 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat.,"To determine when the oil is ready, drop a small amount of batter into the pot. If it turns black instantly, the oil is too hot. If it sinks to the bottom of the pot with no reaction, the oil is too cool. If it sizzles but maintains its color, the oil is at an appropriate temperature.You can also use a digital thermometer for this step. If the thermometer reads 375 degrees Fahrenheit (190.5 Celsius), the oil is ready."

4490,Make Akara,7,none,8,Drop the balls into the pot.,"Fry until golden brown, about 4 minutes total. Flip the balls halfway through. Once they are done, remove them from the pot with a slotted spoon. Put them on a paper towel-lined plate to dry."

4559,Make Tapenade,1,A,A2,Add all of the ingredients to a food processor and process until combined.,"Once the olives are rinsed, place them in the bowl of a food processor with 2 anchovy fillets that have been rinsed, 1 minced garlic clove, 2 tablespoons (16 g) of capers, 2 to 3 fresh basil leaves, 1 tablespoon (15 ml) of freshly squeezed lemon juice, and 2 tablespoons (30 ml) of extra virgin olive oil. Process the mixture to combine the ingredients into a coarse paste.It typically takes 1 to 2 minutes to process the mixture to the right consistency for the tapenade. Make sure to periodically stop the food processor and scrape down the sides to ensure that all of the ingredients are fully incorporated."

4560,Make Tapenade,2,A,A3,Transfer to a bowl and serve.,"When you’ve finished mixing the tapenade, scoop it out of the food processor and place it in a bowl. Serve it alongside crackers, baguette toasts, or tortilla chips.Traditional olive tapenade also makes a tasty sandwich spread or topping for grilled meat."

4577,Make Orzo,1,A,A2,Add ½ pound of orzo to the pan.,"Most orzo comes packaged in one-pound boxes, so use half the box."

4578,Make Orzo,2,A,A3,Stir the orzo into the oil with a wooden spoon or rubber spatula.,"You will want to lightly brown the pasta to give it a nutty flavor. This will take 2-5 minutes, depending on the heat. If it starts getting too dark too fast, take it off the stove. You want it to be toasted—not burnt."

4606,Make Raspberry Cranachan,0,none,1,Place the raspberries in a bowl.,Pour the Framboise liquor over the raspberries and leave them on the side for 2 hours at room temperature.;

4608,Make Raspberry Cranachan,2,none,3,Whip the cream in a bowl until it thickens.,

4610,Make Raspberry Cranachan,4,none,5,"Use a slotted spoon to spoon about 5 or 6 raspberries into a serving glass, while draining out the liquor.",Spoon over a little of the cream mixture to completely cover the raspberries. Continue alternating layers until each glass is full.

4626,Make King's Cake,2,none,3,"Mix the yeast, water, and sugar together.","If you have not already, heat some water to 110°F (45°C). Pour it into a mixing bowl, then add the yeast and sugar. Give the mixture a stir."

4629,Make King's Cake,5,none,6,"Whisk in the eggs, then the sugar, salt, and nutmeg.","Add the eggs in first. Give the mixture a brief stir to mix them in, then add in the granulated sugar, salt, and nutmeg. Keep stirring until everything is mixed in and no streaks remain.  It is best if you use freshly-ground nutmeg. If you can't get any nutmeg to grind freshly, you can use the store-bought kind."

4630,Make King's Cake,6,none,7,Add the flour 1 cup (100 grams) at a time.,"Pour in 1 cup (100 grams) of flour, and give the batter a stir with a rubber spatula. Keep adding in the flour, 1 cup (100 grams) at a time, stirring after each addition. At the very end, stir in the final ½ cup (50 grams) of flour."
4631,Make King's Cake,7,none,8,Knead the dough on a lightly-floured surface until it turns smooth and stretchy.,"Spread some flour across a flat, smooth surface. Turn the dough out onto the flour. Start kneading and turning the dough. As you continue to work it, it will start to come together. It will take about 8 to 10 minutes before it is smooth and stretchy."

4632,Make King's Cake,8,none,9,Place the dough into an oiled bowl.,"Grease the inside of a large bowl with some oil. Place the dough into the bowl, then cover it with plastic wrap. Set it down some place warm, and wait until it rises and doubles in size. This will take about 2 hours."
4635,Make King's Cake,11,none,12,Prepare the filling.,"Pour the brown sugar into a mixing bowl. Add the ground cinnamon, chopped pecans, and flour. Stir the melted butter into the filling until it turns crumbly.  Add ½ cup (75 grams) of raisins, if desired."

4636,Make King's Cake,12,none,13,Roll the dough out into rectangles.,Turn the dough out onto a lightly-floured surface. Roll each ball of dough into a rectangle that roughly measures 10 by 16 inches (25 by 40 centimeters).
4637,Make King's Cake,13,none,14,Sprinkle the filling evenly across each rectangle.,"Use a spoon to scoop up the filling and distribute it across each rectangle. Try to cover the rectangles as evenly as you can, from edge to edge."

4638,Make King's Cake,14,none,15,"Roll the rectangles up, lengthwise.","Pick up one of the long edges of your first rectangle. Start rolling it towards the other end to form a tight, 16-inch (40-centimeter) long tube. Repeat this step for the other rectangle as well."
4639,Make King's Cake,15,none,16,Fold each tube into an oval.,Bring both ends of your tube together to form a ring. Overlap them slightly and run your fingers over the seam to seal it. Transfer the ring to the baking sheet and shape it into an oval. Repeat this step for the other tube and baking sheet.

4641,Make King's Cake,17,none,18,Let the dough rise until it doubles in size.,This should take about 45 more minutes. Remember to keep it some place warm and not too cold.
4642,Make King's Cake,18,none,19,Bake the cakes for 30 minutes.,"If your oven is small, you will need to bake the cakes on two separate racks. Halfway through the baking, switch the racks that the cakes are on. This way, they will bake evenly."

4643,Make King's Cake,19,none,20,"Push a small, plastic, baby doll into the bottom of each cake.","You don't have to do this, but it's what makes the cake traditional. The person who finds the plastic baby typically has to host the next party. Some traditions say that he or she has to make the next cake.  If you can't find a baby figurine, or don't want to use one, try an orange wedge or a pecan half instead. They are edible and less likely to hurt someone's teeth!"
4645,Make King's Cake,21,none,22,Prepare the icing.,"Pour 1 tablespoon (15 milliliters) of warm water into a mixing bowl. Stir in the powdered sugar. Keep stirring until all of the water is absorbed and the powdered sugar turns fluid.  The icing should be thick enough to coat the back of a spoon. If it's too thick or too dry, add another tablespoon (15 milliliters) of water."

4646,Make King's Cake,22,none,23,Pour the icing over the cakes while they are still warm.,"Use a soup or sauce ladle to scoop up the icing and pour it in a thick, generous layer onto the cake. Avoid getting any icing in the empty middle, however!"

4647,Make King's Cake,23,none,24,"Sprinkle the cakes with purple, green, and gold sugar.","Try to sprinkle the sugar on in even bands of purple, green, and gold. The bands can be as thick or as thin as you'd like. You can use a thick, generous sprinkling of sugar or just a delicate dusting.  If you can't find any gold sugar, use yellow instead."

4650,Cook Navy Beans,2,none,3,Prepare the dried navy beans by soaking them.,"Put your rinsed beans back into the bowl/pot and cover them completely with cold water. For every pound (.45 kg) of beans, you should use eight cups of cold water. Then allow the beans to soak for a minimum of eight hours or overnight.          When you soak navy beans, enzymes inside the bean are broken down. This will decrease gas."

4651,Cook Navy Beans,3,none,4,Simmer your beans until tender.,"First you'll need to strain your beans from the cold water they've been soaking in. Then put the beans into a pot and cover them with six cups of hot water for every pound (.45 kg) of beans. Turn on your stove and bring the water to a boil and then simmer the beans for 1.5 to 2 hours.          You can adjust the time you simmer your beans to adjust the tenderness of your beans. Shorter simmer times will yield firmer beans, longer times will result in more tender beans. While simmering, it's likely a foam will form on the top of your water. Add 1 - 2 tablespoons of butter or olive oil to the water to cut down on foam. Wait until the beans are completely cooked before adding any salt. Adding salt earlier interferes with the re-hydration process and can result in ""tough"" beans."

4653,Cook Navy Beans,5,none,6,Mix in some pancetta or chopped bacon.,"All you need is a few slices for your dish, though if you're a fan of this kind of meat, you can always add more. If you're not a fan of pancetta or bacon, you could add chopped chicken or sausage.          Whatever meat you add, be sure you saute it until it is cooked throughout. Thicker, chunkier pieces of meat will require more time than thin pieces. Continue cooking your ingredients, lowering the heat if necessary, until the onions and bacon are well browned."

4656,Cook Navy Beans,8,none,9,Add the beans.,"By cooking your beans with your ingredients, the beans will take on the flavor of the dish. This will only take about a minute or so. After a minute has passed, if you want to further tenderize your beans, you should add enough water to cover the beans with at least an inch (2.5 cm) of water.You can add as many or as few beans as you desire to this dish."

4657,Cook Navy Beans,9,none,10,"Simmer the beans and other ingredients, if necessary.","If your beans are already cooked to your desired tenderness, you might not want to re-simmer the beans with the ingredients for very long. However, for further tenderness, you should first bring your ingredients to a boil. Then lower the heat until the mixture is at a simmer and allow it to simmer until the beans are tender.         During this process, you may need to add water to the mixture if you notice it getting too low."

4665,Make Artisan Bread,0,none,1,Prepare the dough by mixing together the flour and yeast in the large mixing bowl.,"Add the salt, and combine. Pour in the water, and stir together until the mixture forms a sticky dough.;"

4669,Make Artisan Bread,4,none,5,Sprinkle some flour on the countertop or other work surface after the dough has rested.,Scrape the bread dough out of the bowl and onto the floured counter. Add just a bit of flour to the top of the artisan bread dough.

4670,Make Artisan Bread,5,none,6,"Fold the dough in half one way, then in half the other way.",The dough will be very sticky at this point. Use the scraper to help you fold the bread.

4671,Make Artisan Bread,6,none,7,"Drape the plastic wrap or towel over the bread dough, and let it rest for about 15 minutes.",You can also cover the dough with the inverted mixing bowl. Letting the dough rest for 15 minutes will make it easier to shape.

4672,Make Artisan Bread,7,none,8,Shape the dough into a ball after the 15 minutes are complete.,Don't worry too much about making the ball perfect in shape. It can be sloppy and jagged. The bread will straighten out once baked.
4673,Make Artisan Bread,8,none,9,"Move the dough to the silicone baking mat, and cover it with the inverted mixing bowl, plastic wrap, or towel.",Let the dough rest for another 2 hours.
4674,Make Artisan Bread,9,none,10,Heat the oven to 475 degrees Fahrenheit (246 degrees Celsius) at least 1 hour before you want to bake the bread.,"The oven needs to be hot when you set the dough in so that the bread will spring up and form a high loaf. Place the Dutch oven or casserole dish in the oven as it heats up, but remove it when you are ready to bake the artisan bread."
4675,Make Artisan Bread,10,none,11,"Lift up the silicone baking mat, and slide the dough from the mat into the Dutch oven or casserole dish.","Place the lid back on the container, and put it in the oven."
4676,Make Artisan Bread,11,none,12,Bake the bread for 30 minutes with the lid on.,"After 30 minutes, take off the lid and continue to bake the artisan bread for another 15 minutes until it is golden brown and has an internal temperature of 190 degrees Fahrenheit (87.78 degrees Celsius)."
4677,Make Artisan Bread,12,none,13,Cool the bread before slicing and eating.,"The loaf will weight about 24 ounces (680.39 g), and you should be able to get about 20 slices from it."
4690,Make Fried Oreos,0,none,1,Pour 2-3 inches (5-7.5cm) cooking oil in a heavy cooking pot.,"The pot should be deep enough so the sides are at least 4 inches (10cm) higher than the oil. When deep frying, there should be enough oil to completely cover the food you are frying, but the pot should not be more than half way full of oil.To fry, use a vegetable oil with a high smoking point and little to no flavor, like refined peanut oil, canola oil, grapeseed oil, or safflower oil.If you don't have a heavy cooking pot, or one with a very thick, heavy bottom, you can use a wok or a deep sauté pan instead.;"
4691,Make Fried Oreos,1,none,2,Heat the oil to 375ºF (191ºC).,"Use a frying, candy, or thermocouple thermometer. These thermometers show temperatures up to 500ºF (260°C).To check temperature of the oil, hold it in the center of the pan. If your thermometer clips to the side of the pan it will be easy to keep track of the temperature as you work.If you don't have a thermometer, stick a wooden spoon, skewer, or chopstick into the oil. If the oil bubbles around the wood, it's hot enough for frying.You can also use a kernel of popcorn to check the temperature. It will pop in oil that is 350ºF (178ºC), so you will know when it is close to optimum frying temperature.If the oil begins to smoke, it's too hot. Carefully removed your pan from the stove to cool."
4692,Make Fried Oreos,2,none,3,"Combine pancake mix, eggs, milk, and vegetable oil in a large bowl and whisk until smooth.","Your batter should not be runny--it should be thick and gooey so it will stick to the cookies.If your batter is too thin, add 1/4 cup of pancake mix.You can substitute funnel cake mix or waffle mix for pancake mix. Make sure it's thick enough to coat the Oreos."
4693,Make Fried Oreos,3,none,4,"Dip an Oreo in the pancake batter using tongs or your hands, coating it entirely with batter.The cookie shouldn't sit in batter too long or it will get soggy, so only dip one at a time and then put it straight in the oil.","The batter should be thick and sticky enough so you can't see through it to the chocolate cookie underneath.  If you hand-dip the cookies, just use one of your hands--then you can use your ""dry hand"" to start frying the cookies and you won't need to stop to wash. If the cookies are coming apart or crumbling, put them in the freezer for 30-60 minutes. This also prevents the cream center from getting too melted when you fry it."
4694,Make Fried Oreos,4,none,5,Put the coated Oreo in the hot oil.,"Frying works best in small batches, so fry only 4 or 5 at a time, depending on the size of your pot. The cookies should have enough room to float around without touching each other and sticking together.When adding cookies to the oil, the temperature will drop (especially if you froze the Oreos before hand). Keep the oil between 250ºF-325ºF (121ºC-163ºC) while frying.Attempting to fry large batches will not only cause your batter to stick together, it will also lower the temperature of the oil too low and the dough won't get crispy.Be careful when cooking with hot oil. Don't throw battered cookies into the pot--this would cause spattering, splashing, and a dangerous situation.If you're afraid to use your hand to place the cookies in the oil, use tongs instead."
4695,Make Fried Oreos,5,none,6,"Cook Oreos until they are crispy golden brown, remembering to turn them over with tongs.","The cookies will float on top of the oil and fry quickly--less than 2 minutes. Don't walk away from the pot or they may burn or over cook.Keep the cookies moving as they fry so they don't stick together. Allow the oil to heat up between batches, back to 375ºF (191ºC). Use tongs or a strainer to remove bits of batter that may be floating in the oil."
4696,Make Fried Oreos,6,none,7,Remove the fried cookies with tongs and place them on a paper towel to drain.,"Oil remains on the outer fried dough and won't reach the inside batter or cookie. Blotting excess grease will make this decadent treat slightly more healthy.The oil provides the flavor and crunch of the cookie, so don't go overboard and soak up every last drop.You can also drain the cookies on a wire rack, but using absorbent paper towel will remove more grease than letting it drip off on a wire rack."
4719,Cook Red Snapper,20,D,D1,Use skinless fillets.,"You may not be able to find skinless red snapper, but you can remove the skin once you get it home. The fillets will fry more evenly without the skin. Slice the fillets into finger-sized pieces to help them cook more quickly and evenly."
4722,Cook Red Snapper,23,D,D4,Dredge the fillets in the batter.,Be sure each piece is well coated on all sides. Try placing the fillets and batter together in a bag and shaking it to coat the fillets evenly.
4723,Cook Red Snapper,24,D,D5,Fry the fillets.,"Place them in the oil a few at a time. Fry them for one or two minutes, or until the pieces float. Don’t crowd the pan or they won’t cook properly. The fish will fry very quickly, so monitor the pieces carefully to ensure they don't burn."
4758,Make Mashed Cauliflower,14,C,C1,Boil water in a large saucepan.,"Fill a large saucepan or stockpot about 1/2 to 2/3 full with water. Heat the water on high until it reaches a boil. Add a dash of salt to the water, if desired.   Adding salt to the water will draw out more flavor from the cauliflower. You could add it before the water reaches a boil, but doing so will cause the water to take a little more time to reach its boiling point. As a result, you may find it more beneficial to add it after the water has already begun boiling."
4759,Make Mashed Cauliflower,15,C,C2,Add the cauliflower and cook for 8 to 10 minutes.,"Cook the cauliflower, uncovered, until it becomes tender.   The cauliflower must be tender enough to pierce with a fork."
4760,Make Mashed Cauliflower,16,C,C3,Drain the water.,"Once the cauliflower is adequately cooked, pour the contents of the stockpot or saucepan through a colander to separate the water from the vegetable.   Throw the drained cauliflower back into the still-hot saucepan. Let it sit, removed from the heat of the stove, with the lid on for 2 to 3 minutes."
4761,Make Mashed Cauliflower,17,C,C4,"Combine and heat the garlic, coconut oil, coconut milk, salt, and pepper.","Place the ingredients in a microwave-safe bowl and heat, uncovered, for about 1 minute on full power.If you are concerned about food splatters, lightly cover the top of the bowl with a paper towel before you microwave the coconut milk mixture. Doing so will prevent most splatters without interfering with the heating process. Note that you could also heat these ingredients in a small saucepan on the stove for the same amount of time."
4762,Make Mashed Cauliflower,18,C,C5,Puree the cauliflower in a food processor.,"Meanwhile, transfer the cooked cauliflower to a food processor and puree on medium to high speed until whipped and smooth.   As you process the cauliflower, you may need to scrap down the sides of the food processor with a spatula periodically to ensure even blending. You could use a blender instead of a food processor, if necessary."
4768,Make Turkey Stock,3,none,4,Remove the turkey from the oven.,Transfer the wings or the carcass to your large stock pot with tongs. Discard any fat from the baking sheet.
4772,Make Turkey Stock,7,none,8,Add the herbs and spices to the turkey and vegetables.,
4773,Make Turkey Stock,8,none,9,Pour 10 cups (2.4l) of water into the stockpot.,
4774,Make Turkey Stock,9,none,10,Bring the soup to a simmer on high heat.,Reduce the heat to low.
4775,Make Turkey Stock,10,none,11,Simmer for approximately four hours uncovered.,Ensure the stock is reduced by at least one-third before you remove it from the stove.
4776,Make Turkey Stock,11,none,12,Remove the stockpot from the heat.,Allow it to cool slightly so its easier to handle.
4777,Make Turkey Stock,12,none,13,"Pour the stock, directly from the stockpot, or with the use of a large measuring cup through a fine-mesh sieve into a clean saucepan.",Discard the solid foods.
4778,Make Turkey Stock,13,none,14,Allow the stock to cool for an hour or so.,"Once skin forms on the top, use a spoon to skim off the layer of fat. Discard it."
4779,Make Turkey Stock,14,none,15,Transfer it to airtight containers.,"To remove additional fat, keep it in the refrigerator overnight and allow the fat to rise to the surface. Skim the layer of fat off the top before storing."
4782,Prepare Crab Stuffed Salmon,1,none,2,Assemble the crab stuffing.,Dump your crab meat into a large bowl. Sauté a small onion and half of a bell pepper in butter on the stove until the vegetables are tender. Place these into the bowl. Whisk 1 egg in a separate bowl. Add mustard and whip to combine it with the egg. Add this to the crab meat bowl. Grate approximately 4 tbsp (56.7 g) of frozen Brie into the bowl. Toss in 1 tablespoon (14.8 ml) (14.3 g) of pine nuts. Set the stuffing mixture into the refrigerator until the salmon is ready.
4783,Prepare Crab Stuffed Salmon,2,none,3,Create a stuffing cavity in the salmon.,Place the steaks on a cutting board. Insert a sharp knife into one side of the salmon steak. Stop when you are about two-thirds of the way inside. Cut away a small square of salmon by gently running the knife along the interior. The size of the square you should cut depends on the amount of crab you want in each steak.
4784,Prepare Crab Stuffed Salmon,3,none,4,Prepare the steaks for cooking.,Spread extra virgin olive oil over both the flesh and skin sides of the salmon. Rub salt and pepper onto the flesh side.
4785,Prepare Crab Stuffed Salmon,4,none,5,Stuff the salmon with the crab meat.,Spoon the stuffing into the pocket of the salmon. Use as much or as little as you prefer.
4848,Cook Tri Tip Steak,0,A,A1,Prep the steak.,"Dry the steak well with paper towels, then brush a light layer of vegetable oil over it. Rub in spices, cover loosely, and let sit for an hour.;"
4850,Cook Tri Tip Steak,2,A,A3,Slow-grill the steak.,"Place the tri-tip on the cool side of the grill, with the thickest part of the steak facing the hot side of the grill, and cook with the lid closed. Turn the steak occasionally, about every 20 minutes, until it reaches 110° (43°C) in the center of the thickest part. This will take about 30 to 40 minutes, depending on the thickness of your steak and the temperature of your grill."
4851,Cook Tri Tip Steak,3,A,A4,Sear the steak.,"Once the temperature reaches 110° (43°C), move the steak to the hot side of the grill, and sear it for about 5 minutes per side."
4853,Cook Tri Tip Steak,5,A,A6,Slice and serve.,"Cut the steak in half, and note the grain: if the muscle is long strands, rotate the steak 90° and slice the rest across the grain in about 1/4-inch to 1/2-inch 5 to 10mm) slices."
4868,Make Elderberry Jelly,1,none,2,Put the elderberries into the pan.,Bring to a boil and then simmer for half an hour. During this time the berries will become a soft pulp.
4869,Make Elderberry Jelly,2,none,3,Mash the berries and continue cooking.,
4870,Make Elderberry Jelly,3,none,4,Pour the mashed elderberries into the muslin.,Tie the muslin and hang the elderberries over a bowl to allow them to drip. Leave overnight.
4872,Make Elderberry Jelly,5,none,6,Boil in the pan (cleaned).,"Continue to boil until the berries reach setting point. This will take approximately 10 - 15 minutes. Test to see if it is set as per instructions under ""Tips""."
4873,Make Elderberry Jelly,6,none,7,Pour into warm jars.,Seal immediately.
4890,Make Potato Dumplings,0,none,1,"Place the eggs, flour and tablespoon of salt into a mixing bowl.","Stir in the mashed potatoes until combined and a dough is created.   If you find the mashed potatoes are too moist, add some more flour.      ;"
4920,Cook West African White Soup and Pounded Yam,0,none,1,Wash and boil the meat.,"Whether it is goat or chicken meat, spice it up with onion, pepper, salt and any other seasonings of your choice."
4925,Cook West African White Soup and Pounded Yam,5,none,6,Put the stock fish head into hot water to make it soft.,This makes it easier to divide.
4932,Cook West African White Soup and Pounded Yam,12,none,13,Add the stock fish head and smoked fish.,
4933,Cook West African White Soup and Pounded Yam,13,none,14,Cover the pot and wait to for it to boil.,
4939,Make Bacon Wrapped Hot Dogs,1,none,2,Place the hot dog on the bacon at one end.,Roll the bacon and hot dog around and around until the bacon covers the whole hot dog. Set aside.
4943,Make Bacon Wrapped Hot Dogs,5,none,6,Fry.,"Turn over midway, when the bottom side has browned and the bacon has begun to get crisp. Fry until the bacon looks cooked. Note: You might need to drain some of the grease from the skillet at this point."
4945,Make Bacon Wrapped Hot Dogs,7,none,8,"Serve with coleslaw, cheese, mustard, relish or whatever other condiments you enjoy with hotdogs.",
4953,Make Ackee and Saltfish,7,none,8,Combine the fish with the vegetable mixture and simmer.,"Once the vegetable mixture has cooked for several minutes, add the flaked codfish to the skillet. Stir well to ensure that the fish is fully incorporated, and then allow the mixture to simmer for 5 minutes.It’s important to stir the contents of the pan while it’s simmering to ensure that it cooks evenly."
4954,Make Ackee and Saltfish,8,none,9,Add the ackee to the pan and simmer again.,"After the fish has simmered with the vegetables, mix 1 20-ounce (567 g) can of ackee that’s been drained into the skillet. Simmer the mixture for another 2 minutes.The ackee is delicate, so don’t use a spoon to mix it into the skillet. Instead, use a couple of forks to carefully toss it with the other ingredients until it’s fully combined."
4956,Make Ackee and Saltfish,10,none,11,Serve with paprika as a garnish.,"When the dish is finished cooking, transfer it to a serving dish or bowl. Garnish it by sprinkling 1 teaspoon (2 g) of paprika over the top of the dish."
4959,Cook Wheat Berries,2,A,A3,Fill a pan with water.,Add the rinsed wheat berries.
4986,Cook a Veal Roast,0,none,1,Preheat oven to 350 degrees (turn down temperature to 325 degrees after one hour).,;
4989,Cook a Veal Roast,3,none,4,"Cover the roasting pan and place in the oven, cooking for about 1 hour per kilo (2.2 lbs.) basting every 30-40 minutes."," If pan becomes too dry, add some water (or wine) to allow for moist cooking and the creation of a flavorful sauce."
4991,Cook a Veal Roast,5,none,6,"Remove from oven and once cooled, refrigerate for 4-5 hours or overnight.",You may slice the meat the next day or reheat as a one large piece.
4992,Roast Brussels Sprouts,0,A,A1,Trim the Brussels sprouts.,Remove any scrawny outer leaves. Halve each sprout lengthwise.       ;
4995,Roast Brussels Sprouts,3,A,A4,Season with salt and pepper.,"Again, gently toss through. Ensure that all the halves are sitting evenly across the pan when done."
4996,Roast Brussels Sprouts,4,A,A5,Place in the preheated oven.,Roast until the Brussels sprouts halves turn a deep golden brown and are crispy. This will take about 30-35 minutes.
4998,Roast Brussels Sprouts,6,B,B1,Trim the Brussels sprouts.,Remove any scrawny outer leaves. Halve each sprout lengthwise.
5001,Roast Brussels Sprouts,9,B,B4,Drizzle over the olive oil and add the salt and pepper.,Toss gently with your hands. Ensure that all the halves are sitting evenly across the pan when done.
5048,Cook Oxtails,0,A,A1,"Combine the oxtails, salt, Balsamic vinegar, garlic, rosemary, thyme, oregano, tarragon, and onion.","Place these ingredients in a large, heavy stock pot.;"
5096,Fillet a Rainbow Trout Fish,1,none,2,Cut the fish you will need a sharp fillet knife.,"If you don't have one, find the sharpest knife you have."
5102,Fillet a Rainbow Trout Fish,7,none,8,"Start where you have cut the tail when you are ready to remove the skin, so when you slowly remove the skin all the way to the front where you have cut the head of the fish.",It should peel really nice but you need to make sure that you peel everything or else you will be picking the skin off.
5122,Cook Prime Rib,6,none,7,Prep the meat to your liking.,"Some people believe wholeheartedly that you should coat your roast in salt and pepper. Others swear that the salt just dries out the meat -- so avoid it all costs. This is, ultimately, up to you.   You may also find that smearing the cut ends of the roast with a couple tablespoons (30 g) of butter seals in the moisture and makes the ends more tender. Again, proceed at your own discretion."
5125,Cook Prime Rib,9,none,10,Place roast on a platter and let it sit in a warm spot so the juices can collect.,"Cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.    Do not cover the roast tightly; that will make the crust soggy. Transfer fat and dark drippings from the pan into a fat separator. Set aside."
5141,Make Grilled Artichokes,3,none,4,Chop artichoke stems to extend only about 1/2” (13 mm) from the base.,
5142,Make Grilled Artichokes,4,none,5,"Halve artichokes lengthwise, from tip to stem.",
5143,Make Grilled Artichokes,5,none,6,Add artichokes to boiling water (they do not all have to be submerged).,
5144,Make Grilled Artichokes,6,none,7,Boil for 30-40 minutes (longer for more tender artichoke “meat”).,
5145,Make Grilled Artichokes,7,none,8,Squeeze the three remaining lemon quarters in a medium-sized bowl and combine olive oil and chopped garlic.,Add salt and pepper to taste.
5146,Make Grilled Artichokes,8,none,9,Remove boiled artichokes with tongs and place on paper towels to dry.,
5147,Make Grilled Artichokes,9,none,10,Scoop out the chokes (sharp bristly fibers from the artichoke pits).,
5148,Make Grilled Artichokes,10,none,11,Brush olive oil mixture from step #8 onto artichokes (should have about 1/2 cup leftover after this step).,
5149,Make Grilled Artichokes,11,none,12,"Combine sour cream, mayonnaise and minced chives to the leftover dipping sauce.",
5150,Make Grilled Artichokes,12,none,13,Whisk with fork until olive oil is no longer separated from other ingredients.,
5151,Make Grilled Artichokes,13,none,14,"Grill the brushed artichoke halves over medium heat for ten minutes, turning frequently until some leaves are browned or even slightly charred.",
5152,Make Grilled Artichokes,14,none,15,Serve artichoke halves with dipping sauce and enjoy!,
5176,Grill Vegetables,0,none,1,Get the grill hot.,"If you have a gas grill, preheat on medium for at least 10 minutes. If you are using a charcoal grill, wait until the charcoal is good and gray.       ;"
5180,Grill Vegetables,4,none,5,Slice up certain kinds.,"Asparagus, big Portobello mushrooms and corn on the cob don't need to be cut up, but onions, zucchini, and pepper are grilled best when sliced.          The root vegetables discussed above should be sliced up, too."
5181,Grill Vegetables,5,none,6,Oil them up.,"This way, they will not stick to the grill, you will get those restaurant-like grill marks, and they will be delicious. You don't want the oil soaking the vegetables and dripping off in a stream, but you do want them coated evenly.          If a marinade is more your style, see below."
5183,Grill Vegetables,7,none,8,Consider the size of each vegetable when placing on the grill.,"You will need different apparatuses for the varying sizes. Large pieces can be placed directly on, but if they're too small they'll fall through the grate!          Buy a grilling basket for sliced up onion, pepper, mushrooms, etc. If you do not have time, use tin foil and wrap up in a covered, rectangular shape that opens on top. Another alternative is to use skewers, though those sometimes can be precarious.  If using a foil packet, throw in some butter, oil, and seasonings. If using skewers, use metal ones. Wood and bamboo should be soaked in water for half an hour earlier to prevent charring."
5184,Grill Vegetables,8,none,9,Start grilling!,"You will want to keep an eye on the vegetables as certain ones take longer than others do. Namely eggplant and onion, even if they're cut up.          Asparagus, mushrooms, peppers and zucchini all cook fast. Cooking times vary by size, weight, density, and just how done you like your greens."
5187,Make Tater Tot Hotdish,0,none,1,Brown 1 pound of ground beef for about four servings.,"Onion always goes well with browned beef and garlic is often a good idea as well, not to mention salt and black pepper.;"
5188,Make Tater Tot Hotdish,1,none,2,"Choose your vegetable: beans, carrots, peas, corn, etc.","One is enough, though a mix can be exciting, too. Mushrooms are good accompaniments to vegetables. Make sure the vegetables are well-thawed."
5189,Make Tater Tot Hotdish,2,none,3,Choose your sauce: cream of mushroom and cream of celery are two old favorites.,"A can of cream of celery or mushroom soup works well and you can add it directly to the browned beef and vegetables. If the sauce is being made from a powder, follow the given directions and allow the sauce to become very thick."
5190,Make Tater Tot Hotdish,3,none,4,"Put the browned beef, vegetables, and sauce into a large glass cake pan.",Mix well and spread them evenly across the pan.
5191,Make Tater Tot Hotdish,4,none,5,"Take frozen bite-size pieces of potato, preferably breaded, and place a layer of potatoes over the beef-veggie-sauce mix.",
5236,Cook Rib Eye Roast,4,none,5,Mix a salt rub.,Pour about one-fourth cup (73g) of salt to a bowl. Add one-eighth cup (13.8g) of freshly ground black pepper.
5239,Cook Rib Eye Roast,7,none,8,Place your rib eye roast in a roasting pan or cast iron skillet.,Turn it fat-side up. Your container needs a large lip to catch juices.
5247,Cook Rib Eye Roast,15,none,16,Wrap the roast in tin foil and place it to rest on the counter or in a warm oven.,It should rest for at least 20 minutes before carving.
5250,Make Wicked the Musical Cupcakes,2,none,3,Beat the ingredients until creamy.,
5251,Make Wicked the Musical Cupcakes,3,none,4,Add the eggs.,"Beat again until the mixture is smooth.   If you want to, try a bit to make sure it is not poisonous––just not a whole spoonful, or the whole bowl!"
5252,Make Wicked the Musical Cupcakes,4,none,5,Sieve the flour into the bowl.,"Although you do not need to sieve the flour, it is best to do so as it helps to make the cakes fluffy."
5253,Make Wicked the Musical Cupcakes,5,none,6,Stir.,"If you are using the suggested additional ingredients, now is the time to add the raisins, sultanas or chocolate chips."
5259,Make Wicked the Musical Cupcakes,11,none,12,Decorate as preferred.,"For example, you could put dark chocolate sprinkles on Elphaba's cupcake and white and pink sugar glitter on G(a)linda's."
5264,Cook Walleye,3,A,A4,Coat a fish fillet in flour.,"Dip the Walleye fillets into the flour first. Make sure that the whole fillet is coated in flour. Then, shake the excess flour off of the fillet and back onto the flour plate.   Use a fork, gloves, or tongs to avoid getting the flour on your fingers."
5267,Cook Walleye,6,A,A7,Heat the vegetable oil in a frying pan on medium heat.,"Ensure that there is enough oil to cover the base of the pan. You can use olive oil, canola oil, butter, or just a non-stick cooking spray to coat the pan.   To ensure your oil is hot enough for frying, either drop a square piece of white bread into the oil and it should crisp up, or dip the handle end of a wooden spoon into the oil, and if it is hot enough, there will be bubbles around the base of the spoon."
5268,Cook Walleye,7,A,A8,Place the crumbed fish into the frying pan.,"Cook the fillet until the bottom side is brown and then turn the fillet over and cook the other side as well. If you only have a small frying pan and need to cook the fillets separately, you can place cooked fillets into the oven on low heat to keep them warm.   If you prefer a lighter taste or just don’t want to pan fry your Walleye, then you can also bake the fillets at 450 degrees Fahrenheit for 15 to 20 minutes."
5269,Cook Walleye,8,A,A9,Serve and enjoy!,"After you have finished cooking all of the Walleye fillets, they are ready to serve. Walleye goes well with lots of different side dishes, such as vegetables, potatoes, and rice. You can also serve the fillets with some tartar sauce or aioli on the side."
5353,Make Vegetable Manchurian,2,none,3,Decide how to use the vegetables.,You can either boil the vegetables or use them raw. Just make sure that they are grated or chopped finely.
5354,Make Vegetable Manchurian,3,none,4,Prepare the vegetables in a bowl.,Add a pinch of salt. Squeeze and drain out the vegetables to get some vegetable stock.
5355,Make Vegetable Manchurian,4,none,5,Add cornflour and some cooked rice for binding to the vegetable mixture.,
5356,Make Vegetable Manchurian,5,none,6,Add a teaspoon of soy sauce and a little pepper powder.,
5357,Make Vegetable Manchurian,6,none,7,Add very little water to this mixture and make lemon sized balls or dumplings.,
5358,Make Vegetable Manchurian,7,none,8,Add oil in a wok or pan.,
5359,Make Vegetable Manchurian,8,none,9,Deep fry these Manchurian balls for 2-3 minutes or until golden brown.,
5360,Make Vegetable Manchurian,9,none,10,"In a wok or pan, add the 2 tablespoons (29.6 ml) of sesame oil or other refined oil.",
5361,Make Vegetable Manchurian,10,none,11,"Add the chopped ginger, chopped cloves of garlic, and chopped green chillies.",Stir fry them for a few seconds.
5362,Make Vegetable Manchurian,11,none,12,"Add the soy sauce, tomato ketchup, green chilli paste or sauce, and vinegar.",
5363,Make Vegetable Manchurian,12,none,13,Add 2 to 3 cups of vegetable stock or water.,
5364,Make Vegetable Manchurian,13,none,14,Take 1-2 tablespoons of cornflour separately and add some water to it so that it is of a paste like consistency.,Add this mixture slowly to the gravy in the wok and keep stirring to avoid lumps.
5366,Make Vegetable Manchurian,15,none,16,Add chopped greens of spring onions and the Manchurian balls.,
5368,Make Vegetable Manchurian,17,none,18,Serve.,The tasty vegetable Manchurian is ready!
5461,Make Popovers,1,none,2,Place a small piece of butter at the bottom of each well in a muffin pan.,"You do not need a popover pan to make them, as a regular muffin dish will work fine. You can also use 6-ounce custard dishes.Non-stick cooking spray can substituted for butter."
5462,Make Popovers,2,none,3,"Whisk the eggs, milk, and salt together.",You can also use a food processor if you prefer.
5463,Make Popovers,3,none,4,Whisk in the flour until it is completely mixed.,"You do not want to overmix, as this leads to a coarse and chewy popover. Simply whisk it until there are no more chunks of flour, then stop.   You should see little air bubbles – this is what will cause the popover to rise later."
5465,Make Popovers,5,none,6,Divide the batter into each cup.,"Put an equal amount of batter in each popover pan, muffin dish, or custard cup and put them in the oven.   Some cooks suggest quickly whisking the batter before pouring so that it is frothy and airy as it goes into the pan.Be careful-- the dish will still be hot from the oven."
5466,Make Popovers,6,none,7,Bake for 20 minutes at 450 °F (232 °C).,Quickly get the batter back into the oven after pouring the batter and cook it for 20 minutes.
5469,Make Popovers,9,none,10,Remove the popovers and turn them out on a wire rack to cool.,"The outside will be crispy and the popover won’t collapse or crumble, so quickly pull them out of the oven and set them aside to cool."
5470,Make Popovers,10,none,11,Use a knife to cut a slit in the bottoms.,This allows the steam to quickly escape the pastry and keep it crispy when you serve it.
5472,Make Popovers,12,none,13,Add melted butter for a richer pastry.,"Melt 2-3 tablespoons of butter and whisk it into the batter with the milk and eggs for a rich, buttery popover.   Let the butter cool slightly after melting it – otherwise it might cook the eggs slightly.;"
5546,Cook Venison Heart,1,none,2,"Slice the meat into 1"" slices.","From there you can cook the slices whole, or cut them into smaller chunks or dices. If you still aren't sure about eating heart, it may help to dice it so it looks less like heart, and more like normal, yummy venison."
5549,Cook Venison Heart,4,none,5,"Add the meat into the saucepan, searing each side to a nice brown shade.",
5552,Cook Venison Heart,7,none,8,Serve!,"Serve by itself or with a side of mashed potatoes or potato fries. For extra fanciness, garnish with freshly chopped chives."
5562,Make Fried Pickles,9,B,B3,Make the batter.,"To make the batter, whisk together 1/2 cup all-purpose flour, 1 3/4 tsp. Cajun seasoning, 1/2 tsp. Italian seasoning, 1/4 tsp. cayenne pepper, 1/2 tsp. salt, and 1/2 cup water until you've mixed the ingredients together well."
5564,Make Fried Pickles,11,B,B5,Add half the pickles to the batter.,Toss them to really coat them in the batter.
5565,Make Fried Pickles,12,B,B6,Add the pickles to the oil.,"To do this, take them out from the batter using a slotted spoon, one at a time, which will let the excess batter drip off. Add them to the oil one at a time."
5566,Make Fried Pickles,13,B,B7,Fry them until they're golden brown.,This should take 1-2 minutes.

5567,Make Fried Pickles,14,B,B8,Remove them from the heat.,Remove the pickles from the pan with the same slotted spoon and place them on paper towels to drain them.

5569,Make Fried Pickles,16,B,B10,Serve.,"Once the pickles are ready, serve them with the sauce you've made. You can also serve them with a few celery sticks."

5575,Make Fried Pickles,22,C,C6,Remove the pickles from the heat and drain them on paper towels.,

5576,Make Fried Pickles,23,C,C7,Serve.,Serve these tasty fried pickles as soon as they're ready. You can add a ranch dip on the side or serve them with 2 tbsp. of hot sauce.

5617,Make Mini Stromboli,0,A,A1,Preheat the oven and open the dough.,Turn the oven on to 350 degrees F (180 C). Get out a baking sheet and lay a sheet of parchment paper on it. Open one 12-ounce (339 g) can of refrigerated crescent dinner rolls OR one 16-ounce (467 g) can of refrigerated biscuits.The parchment paper will keep the mini-Stromboli from sticking to the sheet.;

5618,Make Mini Stromboli,1,A,A2,Roll the mini-Stromboli dough.,"If you're using crescents, unroll the dough on your baking sheet and set them apart. Leave them in the triangle shapes. If you're using biscuit dough, set each biscuit on the sheet. Use a rolling to gently roll each biscuit into a circle about 5-inches (12 cm) in size.You don't need to roll out the crescent dough, since it's already thin."

5619,Make Mini Stromboli,2,A,A3,"Fill the mini-Stromboli with meat, cheese, and seasoning.","Divide your meats among the dough. If you used crescents, place the fillings on the large end of the triangle. If you used biscuits, put the fillings in the center. You'll need to divide these fillings among the dough pieces:16 slices pepperoni 12 slices hard salami 12 slices cooked ham 1 cup (113 g) shredded mozzarella cheese Black pepper to taste 1⁄8 teaspoon garlic powder 2 teaspoons grated parmesan cheese"

5620,Make Mini Stromboli,3,A,A4,Form and seal the mini-Stromboli.,"If you used crescent rolls, hold the large end of the dough and roll it up, so you end with the pointed tip. The filling should be contained in the center of the dough. If you used biscuit dough, fold each circle in half and pinch the edges to make a tight seal. You can shape the mini-Stromboli into half-moons, balls, or rectangles.Set the mini-Stromboli on your prepared baking sheet with the sealed sides facing down."

5621,Make Mini Stromboli,4,A,A5,Bake the mini-Stromboli.,Put the baking sheet in the preheated oven and bake the mini-Stromboli for 11 to 13 minutes. They should turn just a little brown once they've cooked and they'll puff up slightly.You can serve the mini-Stromboli with 1 cup (225 g) of your favorite marinara sauce.

5629,Make Stuffed Jalapenos,1,A,A2,Cut the jalapenos in half.,

5630,Make Stuffed Jalapenos,2,A,A3,Stuff each jalapeño half with whipped cream cheese.,

5631,Make Stuffed Jalapenos,3,A,A4,Wrap a half slice of bacon around each stuffed jalapeño half.,

5658,Make Tinga De Pollo,2,none,3,Bring to a boil.,Set the ingredients on the stove over high heat. Let the water reach a rolling boil.

5659,Make Tinga De Pollo,3,none,4,Reduce heat and simmer until chicken is done.,"Once the water begins to boil, reduce the heat to low and allow the chicken to simmer for 20 to 30 minutes.   The chicken must be completely cooked though by the end of this step. Check for doneness by cutting the thickest piece open. If you see any pink, cook the chicken longer. If no traces of pink remain, you can stop cooking the chicken."

5666,Make Tinga De Pollo,10,none,11,Add the remaining onion.,"Dump the remaining chopped onion into the hot oil. Stir fry for 3 to 5 minutes, or until it becomes soft and translucent.   Stir the onion frequently as it cooks to prevent it from burning."

5668,Make Tinga De Pollo,12,none,13,Pour in the tomato sauce.,"Pour the pureed tomato sauce into the skillet with the onion and garlic. Stir well, distributing the onion and garlic throughout.   Allow the sauce to heat up to a slight simmer, then proceed with the next step."

5671,Make Tinga De Pollo,15,none,16,Mix in the shredded chicken.,"Add the shredded chicken to the sauce, mixing it in so that all of the chicken is evenly coated. Heat through.The chicken should absorb most of the liquid in the sauce during this time. The final mixture should be moist, but not watery. This step completes the actual tinga de pollo, but you still need to prepare the tostadas if you want to serve this dish in the traditional way."

5745,Make Chicken Cacciatore,0,none,1,"Flour the chicken pieces, adding salt to taste.",

5746,Make Chicken Cacciatore,1,none,2,Brown in olive oil and cook through in an oven-ready pan.Add chopped peppers and onions and cook in oil until soft.,

5747,Make Chicken Cacciatore,2,none,3,Add all the other ingredients plus half a cup of water.,If you are using mushrooms they should be added at the end.

5748,Make Chicken Cacciatore,3,none,4,"Cook for about 3/4 hour in a medium oven, adding more water if necessary so that the stew does not get dry.",

5749,Make Chicken Cacciatore,4,none,5,Check seasoning and serve.,

5765,Make Pork Rinds,8,none,9,Fry the skins until they’re puffy.,"Drop three to four pieces of pork skin in the hot oil. Let them fry for thirty to sixty seconds.Once the pork rinds are large, puffy, and floating on the surface of the oil, they’re finished cooking.   Fry the skins in small batches to avoid overcrowding the pot. Use a metal slotted spoon to remove the cooked pork rinds onto a paper-towel lined plate."

5766,Make Pork Rinds,9,none,10,Season and serve the pork rinds.,"Mix a small bowl of seasonings and sprinkle them liberally over the fresh pork rinds. Many people prefer a simple blend of salt and pepper. However, a variety of seasoning mixtures can be used, including:   A spicy-sweet blend of 1.5 teaspoons salt, .5 teaspoons ancho chili powder, and 1 teaspoon of maple sugar A teaspoon of Chinese five spice and a teaspoon of saltA teaspoon of salt, a teaspoon of pepper, and a sprinkle of paprika"