diff --git "a/data/taxonomy.csv" "b/data/taxonomy.csv" new file mode 100644--- /dev/null +++ "b/data/taxonomy.csv" @@ -0,0 +1,4959 @@ +global_step_index,activity,step_index,variation,variation_index,headline,paragraph +0,Make Pastel De Papa,0,none,1,Make mashed potatoes.,"Chop the potatoes into chunks, boil until mashable, and then mash away. Add a quarter or a half a stick of butter, as well as some salt and pepper to taste.;" +1,Make Pastel De Papa,1,none,2,Chop and sauté a large onion with cumin until soft and sweet., +2,Make Pastel De Papa,2,none,3,Hard boil the eggs.,Peel and chop into small pieces. +3,Make Pastel De Papa,3,none,4,Pan fry two or two and a half pounds of ground beef.,"Drain when almost cooked. Add onion, paprika, salt and pepper to taste." +4,Make Pastel De Papa,4,none,5,Grease a nine-by-nine-inch (23cm x 23cm) oven dish.,"Good trick: If you have the paper from a stick of butter, don't throw it out. Rub the buttery side along the dish to grease it. Waste not, want not!" +5,Make Pastel De Papa,5,none,6,Spread a layer of mashed potatoes along the bottom and sides of the dish.,Use a little more than half of the mashed potatoes. Make the layer about a half an inch (1.3cm) thick (but less so on the sides). Sprinkle with half the shredded cheese. +6,Make Pastel De Papa,6,none,7,Spread a layer of ground beef.,Gently press it down with a spatula to compact it. Add a layer of hard boiled egg. +7,Make Pastel De Papa,7,none,8,Apply another layer of mashed potatoes., +8,Make Pastel De Papa,8,none,9,Sprinkle black pepper to taste., +9,Make Pastel De Papa,9,none,10,Top with the remaining cheese and some paprika., +10,Make Pastel De Papa,10,none,11,Bake in a preheated oven at 350ºF/180ºC until the top is just starting to turn golden brown (approximately 15-30 minutes)., +11,Make Pastel De Papa,11,none,12,Remove from the oven and let the dish stand for 10 minutes at room temperature.,Use a spatula to divide and serve. +12,Make Pastel De Papa,12,none,13,Finished., +13,Make Chiles Rellenos,0,none,1,Make the filling.,"You will make two fillings: one comprised of meat, and the other of cheese. Meat filling - Fry the ground beef in a standard non-stick pan. Chop up the tomato and one of the onions. Add the chopped ingredients to the pan when the meat is fully brown. Remove the pan from the heat and give the ingredients a stir. Cheese filling - Grate the cheddar cheese into a bowl with a cheese grater. When the whole pound is grated, chop up and add the remaining onion.;" +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. +23,Make Chiles Rellenos,10,none,11,Serve hot.,Accompany with rice and tortillas. +24,Make Caldo Tlalpeno,0,none,1,Bring the broth to a boil.,"Add 6 cups (1.4 l) of chicken broth to a large saucepan, and heat it over medium-high heat. Allow the mixture to heat until it comes to a boil, which should take approximately 10 minutes.You can use store-bought or homemade broth for the soup.;" +25,Make Caldo Tlalpeno,1,none,2,Poach the chicken in the broth until it’s cooked through.,"Once the broth comes to a boil, add 1 ¼ pound (567 g) whole chicken breast with skin and bones to the pan. Cover the pan, and lower the heat to medium-low. Allow the chicken to heat at a bare simmer for approximately 15 minutes, or until it is cooked through.The best way to tell if the chicken is cooked through is to insert an instant-read thermometer into the thickest part of the meat. It should register 165°F (74°C).You can also tell the chicken is done when the middle is opaque and no longer pink." +26,Make Caldo Tlalpeno,2,none,3,Allow the chicken to cool in the broth.,"When the chicken is cooked through, remove the saucepan from the heat. Let the chicken cool for 10 to 15 in the broth before transferring it to a cutting board. Reserve the broth." +27,Make Caldo Tlalpeno,3,none,4,Remove the skin and bones and shred the chicken.,"Once the chicken is cool enough to handle, use a knife to cut away the skin and remove the meat from the bones. Use a fork or clean fingers to shred chicken, and set it aside for the moment.Cover the chicken with plastic wrap, and store in the refrigerator until it’s time to mix it into the soup." +28,Make Caldo Tlalpeno,4,none,5,"Combine the tomatoes, water, chipotles, serrano pepper, water, and spices.","Add 3 roughly chopped Roma tomatoes, 2 chipotle peppers in adobo, 1 chopped serrano pepper, 3 sliced garlic cloves, 1 small chopped white onion, 1 cup (237 ml) of water, ½ teaspoon (3 g) of salt, ½ teaspoon (1 g) of pepper, 1 teaspoon (1 g) of dried epazote, and 1 teaspoon (1 g) of oregano to a blender. Blend the mixture until it is smooth.If you don’t have a blender, you can puree the mixture in a food processor. Adding the serrano pepper is optional. You can omit it if you prefer a milder soup. Dried epazote is a Mexican herb. You can find it at Latin grocery stores, online retails, and in the international aisle of some general grocery stores. After you blend up the tomato mixture, taste it. Add more salt and pepper if necessary." +29,Make Caldo Tlalpeno,5,none,6,Heat the olive oil in a pot.,"Add 2 tablespoons (30 ml) of olive oil to a large pot. Allow the oil to heat for 2 to 3 minutes on medium-high heat, or until it begins to shimmer.You can substitute vegetable or canola oil for the olive oil if you prefer." +30,Make Caldo Tlalpeno,6,none,7,Add the tomato mixture and bring it to a boil.,"Once the oil is hot, pour the tomato mixture into the pot. Heat the mixture on medium-high until it comes to a boil, which should take about 5 to 7 minutes." +31,Make Caldo Tlalpeno,7,none,8,Reduce the heat and cook the mixture for a few more minutes.,"When the mixture has come to a boil, lower the heat to medium. Allow it to cook for another 5 minutes.The mixture should thicken up slightly at it cooks." +32,Make Caldo Tlalpeno,8,none,9,Mix in the chicken broth.,"When the tomato mixture has thickened a bit, add the chicken broth that you reserved earlier to the pot. Stir well to ensure that it is fully mixed with the tomato mixture.After you mix in the chicken broth, give the mixture a taste. Add salt if necessary." +33,Make Caldo Tlalpeno,9,none,10,Stir in the shredded chicken.,"Once the broth is fully blended with the tomato mixture, add the shredded chicken that you reserved earlier to the pot. Mix well to ensure that the chicken is incorporated throughout the mixture." +34,Make Caldo Tlalpeno,10,none,11,"Add the carrots, green beans, chickpeas, and bay leaves.","When the chicken and tomato mixture are fully combined, mix in 2 carrots that have been cut into ⅛-inch (3-mm) thick slices, ½ pound (225 g) of fresh green beans that have been cut into 1-inch (2.5-cm) pieces, a 19-ounce (539 g) can of chickpeas that have been rinsed and drained, and 2 bay leaves. Let the mixture cook on medium until the carrots soften, which should take approximately 5 to 10 minutes.If you prefer, you can substitute shredded carrots for the slices. Shredded carrots will soften more quickly." +35,Make Caldo Tlalpeno,11,none,12,Mix in the zucchini and cook for 15 minutes more.,"Once the carrots are tender, add a zucchini that’s been cut into ¼-inch (6-mm) thick slices. Allow the soup to cook for another 15 minutes, or until the zucchini has softened too.When the soup is finished cooking, taste it. Add salt if necessary." +36,Make Caldo Tlalpeno,12,none,13,Ladle the soup into bowls and add your desired toppings.,"When the soup is finished cooking, use a ladle to transfer it to individual bowls. Top the soup with diced avocado, shredded Monterey jack, chopped cilantro, diced onion, and/or lime wedges, and serve while it’s still hot.The soup pairs well with warm corn tortillas or tostadas." +37,Make Kolaches,0,none,1,Dissolve the yeast in a quarter cup (2 ounces) of warm milk.,"This is the first step if you are working with active dry yeast. It’s easiest to do this in a measuring cup, because you will be pouring this mixture later. Make sure the yeast is completely dissolved.If you are using instant yeast, you can skip this step and add the instant yeast later.;" +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." +41,Make Kolaches,4,none,5,Knead dough and allow to rise again.,"After the dough has almost doubled in volume, you want to push it down into the bowl and gently knead again. Then put the cover back on, set it aside once again, and let it double in size over about an hour and fifteen minutes. When the time has passed and the dough has risen again, knead it, split it into two halves, and let it rise a final time for about ten minutes. Finally, your dough is ready.Making kolache dough takes patience, but it’s key that it has time to rise fully and bulk up. This creates the chewy, dense dough that kolaches are known for." +42,Make Kolaches,5,none,6,Roll out your dough on a floured surface.,"Once again, sprinkle some flour on a flat surface to prevent your dough from sticking to it. Using a rolling pin, flatten out your dough so that it is about 1/2 inch (1.27 cm) thick." +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." +46,Make Kolaches,9,none,10,Make a cherry topping for your kolaches.,"Mix the sugar, cornstarch, and cherry juice in a saucepan. Use a wooden spoon to stir until everything is thoroughly mixed. Put the saucepan on the stove and set it to medium heat. Once the mixture starts boiling and thickening up, turn off the heat and add the pitted cherries." +47,Make Kolaches,10,none,11,Prepare a blueberry topping.,"Mix the sugar, cornstarch, salt, blueberries and lemon juice together in a saucepan. Turn the stovetop to medium heat to warm the mixture while continuously stirring. Once the sugar has dissolved, turn the heat on your stovetop down and let the mixture simmer for about ten minutes. The final product should be fairly thick." +48,Make Kolaches,11,none,12,Create a sweet apricot topping.,"This one will take a bit longer than the cherry and blueberry toppings. You’ll need to simmer the dried apricots and the orange juice in a saucepan for about half an hour, or until soft. Then, drain the orange juice and put the tender apricots into a food processor to puree with sugar and lemon juice. Once the mixture is nice and smooth, it’s all set." +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!" +50,Make Kolaches,13,none,14,Preheat your oven.,"Set it to 375 degrees Fahrenheit, or 190 degrees Celsius.It’s good to do this before you start adding your toppings to the dough, so that it will be ready to go once you are finished. Depending on your oven, it will take about ten to twenty minutes to preheat." +51,Make Kolaches,14,none,15,"Brush each kolache with egg wash. To prepare the egg wash, simply beat one large egg and add a teaspoon (4.93 mL) of milk, cream, or water.","Using a pastry brush, brush it generously onto each of the dough rounds." +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." +54,Make Kolaches,17,none,18,Finished., +55,Make Hush Puppies,0,none,1,Preheat a deep fryer to 365 °F (185 °C) or heat up 2 cups oil over medium-high heat.,"The most common oil used is peanut, but vegetable, sunflower, or canola oil will do as well. As the oil warms to its appropriate heat, start mixing up ingredients. If you don't have a deep fryer, don't worry. You can use a piece of bread to check your oil's temperature as well.;" +56,Make Hush Puppies,1,none,2,"Sift the dry ingredients -- flour, cornmeal, salt, sugar, baking soda and powder -- together.",Use a fork or whisk to make sure everything is evenly mixed in. +57,Make Hush Puppies,2,none,3,Finely dice your large onion and add it to the dry ingredients.,"To dice an onion, cut it in half from end to end and peel off the skin. Cut off the tops -- the long, spindly end -- from each half. Then make long, vertical slices, following the onion's long, visible lines. Finally, cut horizontally across these long cuts to get small squares. For even smaller pieces, stand the onion up on its end and cut each part in half once more before cutting your squares." +59,Make Hush Puppies,4,none,5,Whisk the egg and water into the buttermilk.,"You want all of your wet ingredients to be together, well mixed, in this separate bowl. It can help to whisk the egg ahead of time so that it is already scrambled." +60,Make Hush Puppies,5,none,6,Add the wet ingredients into the dry ingredients.,"Pour your bowl of buttermilk mixture straight into the flours, salt, and sugar." +61,Make Hush Puppies,6,none,7,"Mix until combined, without any chunks.","You want a batter that is thicker than pancakes, but not so thick that it can't be stirred easily. Once it is all mixed in, stop -- you don't want to over stir. Use a rubber spatula for the best results. If the batter is very wet and runny, add 1-2 more tablespoons of corn meal. If the batter is thick and difficult to stir, add 1-2 more tablespoons of milk." +62,Make Hush Puppies,7,none,8,"Test the heat of the frying oil, aiming for 365F/185C.","A candy or frying thermometer is easiest, but it is far from your only option. Cut a 1-inch (2.5cm) piece of bread and drop it into the hot oil. If it is completely browned within 60 seconds, your oil is hot enough to fry with. If the bread browns faster than 60 seconds, turn the heat down. A kernel of popcorn will not pop until it's reached the right temperature, and can be used as another test subject when dropped in oil." +63,Make Hush Puppies,8,none,9,Drop 6-7 pieces of batter into the hot oil using a metal spoon.,"A normal spoon should have the right amount of batter. Dip it in cold water to prevent the dough from sticking, then scoop a roughly 1"" (2.5cm) piece of dough into the hot oil. Only cook 6-7 pieces at once to prevent cooling the oil with too much cold batter. If the oil gets too cold the puppies will take longer to cook and will come out greasy." +64,Make Hush Puppies,9,none,10,Turn puppies after one minute to ensure that they cook completely.,"Hush puppies will sometimes flip themselves, but if not you can use a slotted spoon to turn them over. This ensures all sides cook evenly." +65,Make Hush Puppies,10,none,11,Fry until golden on all sides.,"If they look nice and golden all over, they are ready to remove. While the exact time will depend on the size of the hush puppy and oil's heat, they shouldn't take longer than 2-3 minutes." +66,Make Hush Puppies,11,none,12,Rest finished hush puppies on a plate of paper towels to drain.,"This removes some of the excess oil from the surface, which helps the outsides cool into a crisp, delicious exterior. Enjoy!" +67,Make Hush Puppies,12,none,13,"Simplify your liquids to just milk and two eggs for a denser, easier hush puppy.","This recipe is much quicker and leads to a heavier treat than the light, airy puppies shown above. To make, simply mix the wet and dry ingredients separately, combine, and then cook as shown above: Wet ingredients 2 eggs, beaten 1/2 cup milk or buttermilk Dry ingredients 1 cup all-purpose flour 1 cup + 2 tablespoons self-rising cornmeal 1/2 cup white sugar 1 large onion, finely diced 1 teaspoon salt" +68,Make Hush Puppies,13,none,14,"Consider a denser, all cornmeal variation.","Instead of using a mixture of flour and cornmeal, get a more classic flavor by just using 2 cups of cornmeal. Use 2 eggs instead of 1 to help it hold together better." +69,Make Hush Puppies,14,none,15,Add a shredded green bell pepper for a Cajun/Creole twist.,"Green bell peppers are at the heart of Louisiana cooking, and some Cajun chefs can't do without them. To make them, use a mandolin or sharp knife to cut fine, small strips of pepper and add with the onion." +70,Make Hush Puppies,15,none,16,Throw in 8 ounces of fresh crab meat for crab cake hush puppies.,"To make them, mix the pulled and shredded crab meat into the buttermilk before adding to the dry ingredients. Cut the amount of all-purpose flour in half and cook like normal.One cup of chopped raw shrimp can also be used for a seafood kick. This recipe also goes well with the green bell pepper variation mentioned above." +72,Make Hush Puppies,17,none,18,Bake the hush puppies in a muffin tin at 450F/230C for 10 minutes for a low-fat option.,"Want delicious hush puppies without frying? You can fill a muffin tin with your batter instead of frying to get delicious, puffy hush puppies anytime. Just add 1 tablespoon (15ml) vegetable oil to the batter and stir in to help them cook. Use cooking spray, oil, or butter to lightly grease the muffin tin." +73,Make Hush Puppies,18,none,19,Finished., +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. +76,Make Aguachile,2,none,3,Let them rest.,"Put the bowl with the shrimp in the refrigerator for 20 minutes. They will marinate better if you cover the bowl. Once the shrimp are marinated, drain them and put them aside for plating." +77,Make Aguachile,3,none,4,Process the ingredients.,"Put the chili peppers, cilantro, and juice of 3 limes (or 2 lemons) in a blender. Process them until you have a uniform mixture." +78,Make Aguachile,4,none,5,Marinate the onion (optional).,Finely slice the onion and place it in a bowl. Cover the slices with the juice of 2 limes (or 1 lemon). +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., +83,Make Steak Tartare,0,none,1,Prepare the meat.,Place it into a suitably sized bowl.; +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., +86,Make Steak Tartare,3,none,4,Take about a quarter pound (200 grams) of the seasoned meat and create a ball with it.,Use both of your hands to shape the ball. +87,Make Steak Tartare,4,none,5,Place it on a serving plate.,Press it down lightly with your palm to flatten it. +88,Make Steak Tartare,5,none,6,"Repeat the process with three other servings, until you have a pressed ball of minced steak on each plate.", +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. +92,Make Salbutes,0,none,1,Mix the masa dough.,Measure 2 cups (228 g) of corn flour (masa) into a large mixing bowl. Pour in 1 1/4 cups (295 ml) of water and use your hands to mix the water into the corn flour. This should make a dough that's thick like a paste.You can purchase pre-made masa dough. Just follow the manufacturer's instructions for rolling and frying it.; +93,Make Salbutes,1,none,2,Combine the red recado with water.,"Get out one ball of red recado and place it in a prep bowl. Add a few tablespoons of water or enough liquid to thin out the recado, so it's just a little thick.If you can't find red recado paste, you can use red recado powder or ancho chili powder." +94,Make Salbutes,2,none,3,Mix and knead the dough.,"Spoon the red recado into the mixing bowl with the masa dough. Use your hands to mix and knead the recado into the dough. Continue to knead (stretch) the dough for several minutes, so the dough becomes smooth. The masa dough should turn slightly red once you add the red recado." +95,Make Salbutes,3,none,4,Portion the dough and roll it into balls.,Divide the masa dough into small balls. Roll each ball between the palms of your hand to smooth them out. Each ball should be about 2-inches (5 cm) in size. Set the balls aside to rest while you heat the oil and prepare the salbutes toppings. +96,Make Salbutes,4,none,5,Heat the oil and press the tortillas.,"Pour enough vegetable or coconut oil into a skillet or frying pan, so the oil comes 2-inches (5 cm) up the sides of the pan. Heat the oil over medium-high heat while you press the masa tortillas.The oil is hot enough once a drop of water in the pan sizzles or pops." +97,Make Salbutes,5,none,6,Press the masa tortillas.,"Place a ball of masa dough in the center of a tortilla press. Put the lid of the press down and press firmly on the handle of the press, so you put great pressure on the dough. When you open the press, you should see a flattened disk of masa dough.Repeat this with the other balls of dough." +98,Make Salbutes,6,none,7,Fry one or two masa tortillas in the hot oil.,"Place one or two masa tortillas into the hot oil at a time. They should immediately begin to bubble and fry around the edges. Use tongs or a slotted spoon to carefully flip the tortillas over after about 30 seconds, so they fry on the other side. Finish frying the tortillas for another 30 seconds to one minute.Remember to let the oil heat back up in between batches of tortillas. If you crowd the pan with too many tortillas, they'll take longer to fry and will absorb more oil." +99,Make Salbutes,7,none,8,Season and shred the chicken.,"You can purchase cooked chicken and shred it apart using two forks. Season the shredded chicken with one ball of red recado that you've diluted with a little water.You can also roast, braise, or poach the chicken yourself. Save any of the pan juices for pickling the onions." +100,Make Salbutes,8,none,9,Cut the produce.,"Wash two or three tomatoes, half a head of lettuce, and two red onions. Use a sharp knife to carefully slice the tomatoes. Set the tomatoes in a prep bowl. Chop the lettuce and put it in another bowl. Slice the red onions and put them in another bowl.Keeping the veggies separate will make it easier to assemble the salbutes, especially if people want to create their own." +101,Make Salbutes,9,none,10,Make quick pickled onions.,"If you'd like to make quick pickled onions, bring 2 cups (470 ml) of chicken broth to a boil over high heat in a small saucepan. Add the sliced red onion and let them boil for about one minute. Have a bowl of ice water next to your work surface. Drain the onions and immediately submerge them in the ice water until they're cold. Use a slotted spoon to lift the blanched onions out of the water and put them in a bowl with 1 cup (236 ml) of distilled white vinegar until you're ready to serve them.If you're short on time, you could just serve the raw, sliced onions." +102,Make Salbutes,10,none,11,Assemble the salbutes.,"Set a fried masa tortilla on a serving plate and spread a few tablespoons of the shredded chicken over the tortilla. Top the chicken with some of the pickled onion, a little chopped lettuce, and a few slices of the fresh tomato. You could also serve the salbutes with:Shredded cabbage Chopped cilantro Sauce flavored with recado Chopped hot peppers" +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.;" +104,Make a Cuban Sandwich,1,none,2,Brush butter on the outside of the bread.,"This will stop it from sticking to the sandwich press. It's easiest to do this before adding the ingredients.If you're using nonstick cooking spray instead, spray it on the inside of the sandwich press." +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" +111,Make a Cuban Sandwich,8,none,9,Press the sandwich.,"Once the press is hot, put in the sandwich and press it down to about a third of its original thickness. Cook the Cuban sandwich until the bread is brown and slightly crisp, and the cheese is melted. This usually takes two or three minutes on each side. Remember to butter the bread or add nonstick spray to the press surface if you didn't do it earlier. If the sandwich is falling apart or a little too large for the sandwich press, wrap it in foil." +112,Make a Cuban Sandwich,9,none,10,Make a medianoche.,"The medianoche (""midnight"") has the same filling as the Cubano, but placed on smaller pieces of a sweet, yellow egg bread. If you don't live near a bakery that sells pan suave (or the Mexican version, pan dulce), use challah rolls." +113,Make a Cuban Sandwich,10,none,11,"Add salami, Tampa-style.","In Tampa, Florida, some people make Cuban sandwiches with an Italian flair. Add a layer of Genoa salami between the ham and pork to try it out (but don't tell the sandwich purists in Miami)." +115,Make a Cuban Sandwich,12,none,13,Grill the ham.,"To add a little sear, grill the sandwich open-face for a minute or two, with the ham touching the grill. Do this before adding the pork and pressing as usual." +116,Make Bacon Wrapped Scallops,0,none,1,Choose your scallops.,"You want large scallops which are nice and white. They shouldn’t be too wet or too dry. Look for a uniform shape, as opposed to scallops that look shredded and destroyed These are signs that they have been mishandled.Most are wet-packed, but dry-packed and diver-caught scallops are higher quality. Any of these will work. Avoid using frozen scallops for this recipe.;" +118,Make Bacon Wrapped Scallops,2,none,3,Remove the muscle.,"Often times, the scallops you purchase will already have the muscle removed. If your scallops still have the muscle attached, pull it off. Grasp it between your thumb and forefinger and tear it away.The muscle is a rectangular tab attached to the body of the scallop. The muscle is tougher than the rest of the scallop, making it less desirable to eat." +119,Make Bacon Wrapped Scallops,3,none,4,Cut the bacon strips in half.,"Lie the bacon strips on a cutting board. Using a sharp kitchen knife, cut the strips in half so that the strips are half their original length. This way the bacon will wrap around the scallop more evenly with less overlap." +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." +122,Make Bacon Wrapped Scallops,6,none,7,Preheat the broiler.,The most common way to cook bacon-wrapped scallops is to broil them. Place the oven rack 6 inches from the source of heat. Set the oven to broil and allow it to preheat. +123,Make Bacon Wrapped Scallops,7,none,8,Season your scallops.,"The basic recipe for bacon-wrapped scallops is very simple. Toss the wrapped scallops in melted butter and sprinkle them with salt and pepper.You can use olive oil in place of butter. Teriyaki sauce is a common variation to the simple butter recipe. Combine 1/2 cup teriyaki sauce, 1/3 cup brown sugar, and 3 tablespoons of minced ginger in a bowl. Toss the wrapped scallops in the mixture." +124,Make Bacon Wrapped Scallops,8,none,9,Broil the scallops for 10-15 minutes.,"Line the scallops on a baking sheet. Place the baking sheet on the oven rack and allow the scallops to broil for 10-15 minutes until the bacon is cooked completely through.Flip the scallops half way through the cook time. Remove the baking sheet using an oven mitt and flip the scallops using tongs, then replace the scallops and finish broiling them." +125,Make Bacon Wrapped Scallops,9,none,10,Saturate your skewers.,"When you are cooking your scallops over an open flame, soak the toothpicks or skewers for 30 minutes before using them. The saturation keeps them from catching fire." +126,Make Bacon Wrapped Scallops,10,none,11,Prepare the grill.,"Light the grill and heat it to a medium-high setting. Brush the grate with a light coat of butter so the scallops don't stick. Once the grill is hot, brush the grate with a light coating of oil to keep the scallops from sticking." +127,Make Bacon Wrapped Scallops,11,none,12,Grill the scallops.,Spread the bacon wrapped scallops evenly across the grill. Cook them until the scallops have just cooked all the way through. This should take about 7 minutes. Flip the scallops often during the grilling process so that they cook evenly and don't burn.You can tell the scallops are finished when you see them change from translucent to opaque. Cut a scallop open to check if it is finished. +128,Make Bacon Wrapped Scallops,12,none,13,Finished., +129,Make Poutine,0,A,A1,Prepare the potatoes.,Cut the potatoes so they are each about 1/3 - 1/4 inch thick. Put them in a large bowl filled with cold water and refrigerate them for about 2 hours.; +130,Make Poutine,1,A,A2,Heat the butter.,Place 4 tbsp. of unsalted butter in a saucepan and heat it up over medium-high heat. +131,Make Poutine,2,A,A3,Add the flour to the butter.,Add 1/4 cup of flour into the butter and stir it until it is smooth. This should take about 2 minutes. +132,Make Poutine,3,A,A4,Add the garlic and shallot.,"Add one minced clove of garlic and one minced shallot to the mixture and cook them until they are soft, for another 2 or so minutes." +133,Make Poutine,4,A,A5,"Add the stock, ketchup, Worcestershire sauce, peppercorns, and salt and pepper to the mixture.","Add 4 cups of beef stock, 2 tbsp. of ketchup, ½ tsp. Worcestershire sauce, 1 tbsp. peppercorns, and salt and pepper to taste to the mixture. Stir the ingredients together until they have thickened a bit, which should take about 5-6 minutes." +134,Make Poutine,5,A,A6,Remove from heat and set aside.,You have made the gravy that you will pour over the potatoes. +135,Make Poutine,6,A,A7,Cook the potatoes.,"Drain the potatoes and dry them with paper towels before you fry them. Pour canola oil into a pan and heat it up over medium-high heat. Then, place the potatoes in the pan and stir them to get them in the oil evenly, until they are golden brown and fully cooked." +136,Make Poutine,7,A,A8,Drain the potatoes and let them cool.,Place the potatoes on paper towels to drain the excess oil and then have them cool for about 20 minutes. +137,Make Poutine,8,A,A9,Serve.,"Place the potatoes on a plate and pour the gravy over them, topping it with 2 cups of cheese curd. Enjoy this dish as a main course while it's nice and hot." +138,Make Poutine,9,B,B1,Cook the white onion in butter until it is transparent.,"Thinly dice 1 white onion and then cook it in 2 tbsp. of butter, stirring lightly until it's transparent. This should take about 3-4 minutes, depending on the size of the onion." +139,Make Poutine,10,B,B2,"Add the garlic and onion powder, flour, and cornstarch.","Add 1 tsp. of garlic powder, 1 tsp. of onion powder, 2 tbsp. of flour, and 2 tsp. of cornstarch to the onion mixture. Continue to stir the ingredients together until they have absorbed all of the butter. This should take another minute or so." +140,Make Poutine,11,B,B3,Add the soy sauce and vegetable broth to the mixture.,Stir the ingredients together and let everything simmer for about 10 minutes. Add a little more butter or broth if the mixture becomes too solid. +141,Make Poutine,12,B,B4,Set the mixture aside.,"If you'd like it to be extra smooth, you can put the ingredients in an immersion blender and purée them, but this is not necessary." +142,Make Poutine,13,B,B5,Prepare the potatoes.,"Peel and cut 6 white Idaho potatoes into long, thin strings that are each about 1⁄3 inch (0.8 cm) thick. Rinse the potatoes a bit after you cut them to cut down on the starchiness. To soften up the potatoes, you can boil a pot of water and blanch them for 4 minutes first, but this is not necessary. If you can handle it, of course, you can prepare the gravy at the same time as you prepare the potatoes. You just have to be very vigilant." +143,Make Poutine,14,B,B6,Heat the oil.,"Pour the vegetable oil onto a saucepan and heat it up under medium high heat. Then, add the cut potatoes and cook them until they are golden brown." +144,Make Poutine,15,B,B7,Add the gravy to the potatoes.,Place the cooked potatoes on a paper towel to drain some of the oil and then add the gravy and one bag of cheese curds. +145,Make Poutine,16,B,B8,Serve.,Enjoy this dish on its own while it's hot. +146,Make Hostess Twinkies,0,none,1,"Get a large bowl and combine the sugar, flour, baking powder, and salt.","Create a hole in the middle (like a well). Then add the egg yolks, water, oil, and vanilla. Mix everything together until you get a smooth mixture. Put the bowl on the side.;" +147,Make Hostess Twinkies,1,none,2,Get another bowl and mix the cream of tartar with the egg whites.,Beat them together until you get a stiff peak. +148,Make Hostess Twinkies,2,none,3,Take the egg white mixture and pour it into the first mixture you made.,Mix everything until all the ingredients are well combined. +149,Make Hostess Twinkies,3,none,4,Pour the final mixture in a 10 x 14 inch (25cm x 35cm) pan; there is no need to grease it.,Place it in the oven at 350ºF/180ºC for about 45 to 50 minutes. +150,Make Hostess Twinkies,4,none,5,Let the cake cool on the side.,"Turn the pan upside down as you get it out, then take the edges off with a knife." +151,Make Hostess Twinkies,5,none,6,Carefully cut the cake horizontally to get two layers., +152,Make Hostess Twinkies,6,none,7,"Get a bowl and mix the sugar, flour, and butter together.",Beat for five minutes on a high speed and slowly mix in the vanilla and milk. +153,Make Hostess Twinkies,7,none,8,Continue beating everything together for another five minutes., +154,Make Hostess Twinkies,8,none,9,Spread the filling mixture on the two cake layers., +155,Make Hostess Twinkies,9,none,10,Cut the cake into small squares (about 3 x 1 inches/7.5cm x 2.5cm).,Wrap the individual pieces in Saran wrap. +156,Make Hostess Twinkies,10,none,11,Finished., +157,Make Yorkshire Pudding,0,none,1,Cover the roasting tin's bottom with the oil.,Place the tin in the oven for the oil to heat up at 425 °F (218 °C) or 220 C. Use a cupcake tin if you want to make individual servings.; +158,Make Yorkshire Pudding,1,none,2,Sift the flour into a bowl with sieve.,"Then, create a ""well"" or a hole in the middle of the flour." +159,Make Yorkshire Pudding,2,none,3,Break the eggs and place them into the hole.,Mix the eggs and flour thoroughly with the wire whisk. +160,Make Yorkshire Pudding,3,none,4,Pour in the milk and add salt and pepper (to taste).,Try to make a smooth mixture with everything.—You may use a hand blender to make it easier. +161,Make Yorkshire Pudding,4,none,5,Wait until the oil is very hot.,Add the batter.—It should sizzle as you pour it in. +162,Make Yorkshire Pudding,5,none,6,Place the tin back in the oven.,Bake for about 15 to 20 minutes. The pudding should rise and get golden brown in color. +163,Make Yorkshire Pudding,6,none,7,Remove from the oven and serve immediately.,"If the pudding sits for a while or if you wait, the pudding may get soggy." +164,Make Caldo de Res,0,none,1,Cut the beef.,"Use a sharp knife to cut the beef into 1/2 inch (1.25 cm) pieces. Leave some of the beef on the bones.Beef shank and beef short ribs are both good options, but you can use nearly any bone-in cut of meat. You need to use the bones in the soup, even if you completely remove the beef from the bones while cutting it. The bone marrow helps flavor the broth.;" +165,Make Caldo de Res,1,none,2,Wash the vegetables.,"Rinse the vegetables under running water, then dry them off with clean paper towels. Scrub vegetables with rough skins (carrots, potatoes) using a stiff vegetable brush to remove the dirt. You could peel the skins, if desired, but doing so is unconventional for caldo de res. Husk the corn and rinse the exposed ears under cool water to help remove the silky strings left behind." +166,Make Caldo de Res,2,none,3,Cut the vegetables.,"Chop or slice the vegetables into relatively large chunks using a sharp kitchen knife. Roughly chop the onion, tomatoes, and cilantro. Quarter each ear of corn and each potato. Slice the carrots and chayote into equally sized portions, roughly 1/2 to 1 inch (1.25 to 2.5 cm) thick. If you opt to use zucchini instead of chayote, make the piece slightly larger since zucchini is softer and cooks faster. Cut the head of cabbage in half, then cut each half into three equal portions. You can remove the core, but it's more common to leave the stem intact." +167,Make Caldo de Res,3,none,4,Puree the tomatoes with broth.Combine the chopped tomatoes with 1/2 cup (125 ml) of beef broth in a blender.,"Process the two ingredients until a thick, chunky puree forms. You could also use a food processor instead of a blender. Don't worry about creating a smooth puree. The tomatoes will continue breaking down as they cook in the soup. If you would prefer soup with larger chunks of tomato, skip this step and add the chopped tomatoes at the usual stage without pureeing them." +168,Make Caldo de Res,4,none,5,Heat the oil.,"Pour the oil into a large, heavy stockpot. Set the stockpot on the stove over medium-high heat. After 1 or 2 minutes, the oil and the pot should become very hot. Carefully tilt and rotate the stockpot so that the hot oil coats the entire bottom." +169,Make Caldo de Res,5,none,6,Brown the beef with salt and pepper.,"Add the beef and beef bones to the stockpot. Season the meat with salt and pepper, then cook, stirring frequently, until the beef browns on all sides." +170,Make Caldo de Res,6,none,7,Add the onion.,"Sprinkle the chopped onions over the meat in the stockpot. Continue cooking and stirring until the onion lightly browns, as well." +171,Make Caldo de Res,7,none,8,Pour in the broth and tomatoes.,"Add the tomatoes and remaining 2-1/2 cups (625 ml) of beef broth to the stockpot. Stir the ingredients together until evenly combined. At this point, the liquid in the stockpot should be high enough to cover the solid ingredients (including the bones) by 1/2 inch (1.25 cm). If the liquid does not reach that high, add enough lukewarm water to satisfy that condition." +172,Make Caldo de Res,8,none,9,Bring to a boil.,"Wait for the soup to reach a full, rolling boil over medium-high heat. Keep the stockpot uncovered and occasionally stir the ingredients while waiting." +173,Make Caldo de Res,9,none,10,"Skim the foam.If any foam rises to the surface of the soup, use a ladle or slotted spoon to skim it off.",Discard the foam and rinse the spoon. +174,Make Caldo de Res,10,none,11,Simmer for 1 hour.Reduce the heat to medium-low and loosely cover the stockpot.,"Cook the soup for 60 to 90 minutes, or until the beef is tender. During this time, the liquid should continue to simmer and bubble, but it should not reach a full boil. Keep the lid slightly ajar to prevent pressure from building up. Stirring is not necessary during this stretch of time, but if you large amounts of additional foam rising to the surface, periodically skim them off using a ladle or slotted spoon. Check the meat after the first 60 minutes. The beef should be tender enough to cut with the side of a spoon or fork when ready. If it isn't, continue cooking for up to 30 minutes more, checking again at 10-minute intervals." +175,Make Caldo de Res,11,none,12,Add the carrot and cilantro.,"Toss the carrot and chopped cilantro into the soup; stir well to combine. Continue cooking the soup, uncovered, for 10 to 15 minutes. Maintain the conditions of the liquid after adding the carrot and cilantro. Skim off any foam that developed. If the level of liquid drops beneath the solid ingredients, add enough water to keep the vegetables, meat, and bones covered." +176,Make Caldo de Res,12,none,13,Add the potatoes and corn.,"Place the potatoes and corn cobs in the soup and stir to combine. Cook for another 15 minutes, keeping the liquid at a steady simmer and leaving the lid off the stockpot. Continue adding more water, as needed, to maintain the proper level of liquid. Skim off any foam that develops." +177,Make Caldo de Res,13,none,14,Stir in the chayote.,"Add the chopped chayote to the soup and stir it into the other ingredients. Continue cooking the soup at a steady simmer for another 10 minutes. If you use zucchini instead of chayote, drop the amount of cook time to 5 minutes. Zucchini cooks faster than chayote, and it can become soggy if cooked too long." +178,Make Caldo de Res,14,none,15,Push in the cabbage.,"Evenly distribute the wedges of cabbage around the surface of the soup. Use the back of the ladle to push the wedges beneath the surface, then continue cooking the soup for another 10 minutes. This is the last time you'll need to check the level of liquid in the soup. Add more water, if necessary, and skim off any developing foam." +179,Make Caldo de Res,15,none,16,Make any necessary adjustments.,"Test the taste of the broth and the tenderness of the vegetables. Make any necessary adjustments to improve both qualities to your liking. If the broth seems too bland, you can add more salt, pepper, and cilantro. All of the vegetables should feel tender when pierced with a fork. If they aren't tender, continue cooking the soup until they are, checking every 5 to 10 minutes." +180,Make Caldo de Res,16,none,17,Remove the bones.,"Once the soup is ready, remove it from the heat and fish out any bones. Most of the meat should have fallen off the bones while cooking. If any beef is still attached to the bones, however, remove the entire piece, separate the two elements, and return the beef to the stockpot while discarding the bone." +181,Make Caldo de Res,17,none,18,Serve hot with desired garnishes.,"Ladle the hot soup into individual serving bowls, making sure that each portion contains all of the various ingredients. Allow each guest to garnish his or her portion as desired. Traditionally, you should squeeze fresh lime juice over the caldo de res and serve the soup with warm corn tortillas. The chopped onions, chopped cilantro, and sliced jalapeños can be added according to taste." +182,Make Hungarian Goulash,0,A,A1,Heat 2 tbsp. of vegetable oil in a pan over medium heat., Give the oil a minute to heat up.; +183,Make Hungarian Goulash,1,A,A2,Add 1 chopped onion to the oil.,"Sauté the onion until it's golden. Then, remove the pan from the heat." +184,Make Hungarian Goulash,2,A,A3,Add 1 tbsp. of paprika to the onion., Stir to incorporate the ingredients. +185,Make Hungarian Goulash,3,A,A4,"Add 1 lb. of cubed beef, a pinch of salt, and 3 tbsp. of water to the pan.", Stir the ingredients again to incorporate them. +186,Make Hungarian Goulash,4,A,A5,Heat the pan over medium heat again.,Stir the ingredients again. +187,Make Hungarian Goulash,5,A,A6,Cook the ingredients until the mixture is thick but soupy.,"Keep checking on the ingredients and stirring them. You can add a bit more water if the mixture isn't soupy enough, but only add a little bit at a time. Wait until the meat is getting tender before you move to the next step. This should take 6 - 8 minutes." +188,Make Hungarian Goulash,6,A,A7,"Add 1/2 cup of turnips, 1/2 cup of carrots, and some more water to the mixture.","The more water you add, the less dense the goulash will be, so it depends on your preference." +189,Make Hungarian Goulash,7,A,A8,Add caraway seeds and chili powder to taste., +190,Make Hungarian Goulash,8,A,A9,Add 2 bay leaves into the mixture.,Simmer the mixture until the meat is nearly cooked. +191,Make Hungarian Goulash,9,A,A10,Add 1 lb. of peeled and diced potatoes to the mixture.," Lower the heat, cover the mixture, and cook it until the meat is tender and the potatoes and vegetables are cooked. This should take about 20 minutes." +192,Make Hungarian Goulash,10,A,A11,Serve.,Enjoy this hearty meal as a main course. +193,Make Hungarian Goulash,11,B,B1,Heat 1/8 cup olive oil in a heavy deep pot.,You can use a Dutch oven or another heavy deep pot. +194,Make Hungarian Goulash,12,B,B2,Cook 1 lb. of pork at a time.," Cook the pork in three batches, removing each batch from the pot until it browns. It doesn't have to be cooked all the way through -- it just needs to be browned on the outside." +195,Make Hungarian Goulash,13,B,B3,"Heat another 1/8 cup of olive oil, 3 chopped yellow onions, and 3 tbs. of Hungarian sweet paprika in the pot.", Stir the onions as they cook for about 5 minutes. +196,Make Hungarian Goulash,14,B,B4,Add 2 chopped garlic cloves and 1 tsp. of caraway seeds to the pot., +197,Make Hungarian Goulash,15,B,B5,Add 2 tbsp. of apple cider vinegar and 2 tbsp. of tomato paste to the pot.," Cook these ingredients for 1 minute, stirring constantly." +198,Make Hungarian Goulash,16,B,B6,"Place the pork, 1/2 tsp. of salt, 1 chopped red bell pepper, and 1 chopped green bell pepper to the pot.", +200,Make Hungarian Goulash,18,B,B8,Bring the mixture to a gentle boil., +201,Make Hungarian Goulash,19,B,B9,Simmer the mixture for an hour and a half.,"Place a lid over the mixture and simmer it and stir occasionally until the meat is nice and tender. If you want less broth in the stew, then remove the lid halfway through the cooking time." +202,Make Hungarian Goulash,20,B,B10,Serve.,Serve this tasty Hungarian goulash with pork on its own or over lightly sautéed sliced cabbage or cauliflower rice. +203,Make Hungarian Goulash,21,C,C1,Heat 1/4 cup of olive oil in a large skillet., +204,Make Hungarian Goulash,22,C,C2,"Add 2 lbs. of veal stew meat, 1 sliced large white onion, and 1 minced garlic clove to the skillet.", The veal stew meat should be cut into 1-inch chunks. +205,Make Hungarian Goulash,23,C,C3,Cook the ingredients.,Cook them until the meat is brown and the onion is nice and tender. +206,Make Hungarian Goulash,24,C,C4,Add more ingredients to the mixture.,"Add 3/4 cup of catsup, 2 tbsp. of Worcestershire sauce, 1 tbsp. of brown sugar, 2 tsp. of salt, 2 tsp. of Hungarian paprika, 1/2 tsp. of dry mustard, 1 dash of red cayenne pepper, and 1 1/2 cups of water to the mixture." +207,Make Hungarian Goulash,25,C,C5,Cover and simmer for 1 hour.,You can simmer for a bit less time or a bit longer depending on when the meat is tender. +208,Make Hungarian Goulash,26,C,C6,Add 2 tbsp. of flour and 1/4 cup of water to the meat mixture., Stir the flour and water into the mixture. +209,Make Hungarian Goulash,27,C,C7,Heat the mixture until it's boiling.,Continue to stir constantly. +210,Make Hungarian Goulash,28,C,C8,Serve.,Serve the Hungarian veal goulash over cooked noodles. +211,Make Koeksisters,0,A,A1,Make the syrup.,"The night before you plan to make your koeksisters, make a batch of syrup. This gives the syrup time to chill, and the hot doughnuts will be dipped into the cold syrup to get them crispy and shiny.Bring the water, sugar, and cream of tartar to a boil over medium heat in a small saucepan. Stir constantly so the sugar doesn’t burn. When the mixture comes to a boil, add the lemon juice. Simmer for 10 minutes, stirring frequently. You can also add a pinch of cinnamon and dried ginger to the syrup at this point if you want to add a bit of spice. After simmering, remove the syrup from the heat and allow it to cool to room temperature. Then divide the syrup into two separate bowls and chill overnight in the fridge.;" +212,Make Koeksisters,1,A,A2,Combine the dry ingredients with the butter.,Sift the flour and baking powder into a large bowl. Sifting will remove clumps and make the batter smooth. Add the butter to the flour and use the tips of your fingers to rub the butter into the flour until the butter has been distributed throughout.You want to distribute the butter in the flour as evenly as possible. The texture will become slightly crumbly. +213,Make Koeksisters,2,A,A3,Add the egg and water to form a dough.,Crack the egg into a small bowl and whisk it together with the water until incorporated. Then pour the egg into the flour and stir with a spoon to combine all the ingredients. Continue stirring until everything comes together as a ball of dough. Then knead the dough until it becomes smooth and soft. Cover the bowl with a piece of plastic wrap or a damp towel and set it aside for an hour to rest. +214,Make Koeksisters,3,A,A4,Heat the oil.,"Heat the oil over medium heat in a deep fryer or in a deep frying pan. For the best results, you want about three to four inches (seven to 10 cm) of oil.Place a pea-sized ball of dough into the oil. When the piece of dough begins to cook and sizzle, the oil is ready. If you have a candy thermometer, heat the oil to about 340 F (171 C)." +215,Make Koeksisters,4,A,A5,Roll out the dough.,Turn the dough out onto a flat and lightly oiled surface. Grease a rolling pin with a bit of oil and roll out the dough into a large rectangle that’s about a quarter-inch (6.3 mm) thick. Cut the dough into long thin strips that are about an inch (2.5 cm) wide and six inches (15 cm) long. +216,Make Koeksisters,5,A,A6,Braid the dough.,"Take three strips of dough and pinch them all together at one end. Then braid the three pieces together. When you get to the end of the dough, pinch all three ends together to seal them.To braid the dough, lay the three strips out side by side. Take the left strip and lay it over the middle strip, so that the two switch positions. Then take the right strip and lay it over the middle strip. Go back to the left strip and lay it over the middle again. Repeat until you reach the end of the strips. Repeat this process with all the dough strips until you have assembled all the koeksisters. This recipe will make about a dozen doughnuts. If you have any strips of dough left, you can cut them in half lengthwise to make smaller koeksisters, or fry single strips of dough." +217,Make Koeksisters,6,A,A7,Fry the doughnuts in small batches.,"Place a few doughnuts into the hot oil and let them cook for about three to five minutes, until they are golden brown. When they are cooked, transfer them to a paper towel for a few seconds to allow the excess oil to drain off.When the first batch of doughnuts is cooking in the oil, remove one of the bowls of syrup from the fridge and place the entire bowl into a larger bowl filled with ice.Keep the other bowl chilling in the fridge." +218,Make Koeksisters,7,A,A8,Dip the doughnuts into the cold syrup.,"After a few seconds on the paper towel, dunk the doughnuts immediately into the bowl of syrup. Allow the doughnuts to soak in the syrup for a minute or two. Remove the koeksisters from the syrup with a slotted spoon, allowing the excess syrup to drain off back into the bowl. Transfer the syrupy doughnuts to a wire rack to cool. When the bowl of syrup becomes warm from the hot doughnuts, return it to the fridge and start using the second chilled batch. Place the fresh batch into a bowl of ice as well." +219,Make Koeksisters,8,A,A9,Cool before serving.,"Allow the koeksisters to cool to room temperature before serving. If you have extra syrup left over, transfer it to small serving bowls for dunking the doughnuts into." +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." +223,Make Koeksisters,12,B,B4,Roll out the dough.,"When the dough is ready, cover your hands with a layer of oil and turn the dough out onto a flat surface. Roll the dough out with your hands into a long cylinder that’s two inches (5 cm) thick.Cut the dough cylinder into smaller pieces that are one to two inches (2.5 to five cm) long. Arrange the dough pieces on two baking sheets and leave them to rise for another 30 to 40 minutes." +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!" +228,Make Kale Salad,0,A,A1,Combine the dressing ingredients in a jar or bowl and let it sit for at least 10-15 minutes.,"Once all the dressing ingredients are in your jar or bowl, make sure to stir/shake well. Allowing the dressing to sit for a while helps the strong flavor of the shallots to dissipate and the flavors to combine. You may also want to crush (""macerate"" is the technical term) the shallots a bit once they are in the olive oil as this will help the process along.;" +229,Make Kale Salad,1,A,A2,Prepare the kale in a large bowl.,"The bowl should be large enough for mixing and tossing the ingredients of the salad. Note that any kind of kale will do - some people prefer lacinato (""dino kale"") or flat leaf kale due to the tendency of curly green kale to be sold a bit more mature and therefore tougher. It also has a grittier texture and relative lack of flavor.Take the kale leaves and either shred them by hand or chop them up into small strips. For tougher, more mature kale, you may want to shred or chop into smaller pieces as this will help the dressing to soften the texture.Put the chopped or shredded kale into the bowl." +230,Make Kale Salad,2,A,A3,Dress the kale to suit your taste.,"You might start by adding a few tablespoons so as not to ""over-dress"" the salad. Remember, it's easy to add more dressing, but it's impossible to remove it! Massage the dressing into the kale. The best way to do this is with your hands (or a friend's hands). Note that you should gently squeeze or squish the kale as you mix in the dressing, as this helps break down the cell walls of the leaves and allows the acid in the dressing to soften things up by breaking down cell walls and fibers.Once you have mixed in all the dressing and massaged all the kale in the bowl, taste a bite to see if it has enough dressing for your liking (remember, we'll be adding a few more ingredients too!). If necessary, add more dressing and repeat the massaging and tasting process until you feel the flavors are balanced and delicious." +231,Make Kale Salad,3,A,A4,Leave the dressed and massaged kale to sit for at least 15 minutes (and up to an hour or two).,"Because kale leaves are so sturdy, they need a little time for the acid in your dressing (lemon juice or vinegar) to break down the leaves and make them softer.Note that if you plan to let your salad sit for more than an hour, you may want to refrigerate it during this time." +232,Make Kale Salad,4,A,A5,Prepare and add the other salad ingredients to the bowl just before you're ready to serve the salad.,"This recipe calls for sliced avocado, cucumber, and feta cheese. You can also add any other ingredients that appeal to you." +233,Make Kale Salad,5,A,A6,"Toss, garnish, and serve the salad.","Lightly toss the salad to incorporate all the ingredients. No need to massage anything at this point as doing so will probably turn everything but the kale into mush. You might garnish the salad with additional black pepper, herbs, and/or any other accompaniments you like." +234,Make Kale Salad,6,A,A7,Don’t be afraid to pile the toppings on.,"Because it is such a robust leaf, kale does well with lots of toppings." +235,Make Kale Salad,7,A,A8,Try a salty cheese.,"Pecorino Romano and shaved Parmesan are popular on kale salads.Aged cheddar also works, or for a salad with more of a Greek feel, try feta." +236,Make Kale Salad,8,A,A9,Add nuts or seeds for crunch and flavor.,Toasted almonds are delicious along with Parmesan and dates or raisins.Cashew pieces or walnuts can add rich flavor. Sunflower seeds are delicious in summer salads. +237,Make Kale Salad,9,A,A10,Fresh and dried fruits pair particularly well with vinaigrettes.,"Dried cranberries, raisins, cherries, or dates add welcome sweetness. Particularly in summer, also try fresh fruits like blueberries, strawberries, or mango." +238,Make Kale Salad,10,A,A11,Add thinly sliced vegetables.,"Carrots, bell peppers or cucumber are delicious, as are thinly sliced Brussels sprouts.Red onions or sweet white onions will also add a little kick to your salad." +239,Make Kale Salad,11,A,A12,Add protein for a more complete meal.,"You can top your salad with a poached or boiled egg, grilled meat, tofu, or tempeh." +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. +243,Make Kale Salad,15,B,B3,Prepare the dressing.,"Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until the sugar is dissolved. Set aside." +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." +245,Make Kale Salad,17,B,B5,"Add the edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds.",Toss with the kale. +246,Make Kale Salad,18,B,B6,Cover the bowl with plastic wrap and refrigerate for 4 to 6 hours.,This will allow the leaves to soften even more. +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, +252,Make Buttermilk Fried Chicken,4,none,5,Place the cooked chicken in a baking pan and bake at 350 °F (177 °C) for about 40 minutes., +253,Make Buttermilk Fried Chicken,5,none,6,Place cooked chicken on a platter and serve, +254,Make Saltimbocca,0,none,1,Purchase 6 cuts of veal scaloppine or 6 thinly cut chicken breasts.,"No matter which meet you choose, ask your butcher to cut them thin, if possible. You can also thin them yourself at home, but this step will save some time and effort. Scaloppine is also known as a veal cutlet, just with a more specific name. Both chicken and veal are used for saltimbocca, but the more traditional recipes are veal-based.;" +255,Make Saltimbocca,1,none,2,"Cover the cutlets with plastic wrap and flatten to 1/4"" (.6cm).",Flatten the cuts evenly with a meat mallet or rolling pin. If the cutlets were cut thin by a butcher you should still take this step to lightly tenderize the meat. +256,Make Saltimbocca,2,none,3,Place one sage leaf on top of each cutlet.,"Fresh sage is always best. If the leaves are large, about the size of your index finger, then one leaf is fine. You can use 2-3 smaller leaves as well." +257,Make Saltimbocca,3,none,4,Lay a slice of prosciutto on top of the sage leaf.,Pound the cutlets a few more times to secure the prosciutto and sage to the cut of meat. +258,Make Saltimbocca,4,none,5,Use 1-2 toothpicks to hold everything together.,"The best way to do this is by weaving the toothpick up and down through the prosciutto and veal/chicken. Note that some chefs skip this step, opting to be careful flipping and turning the meat as it cooks. For restaurant-quality looks, however, the toothpick is a must." +259,Make Saltimbocca,5,none,6,Place the flour in a shallow dish and season liberally with salt and pepper.,"A tablespoon of each is a decent start, but you can season the flour with as much salt and pepper as you prefer. Use a fork to mix it evenly into the flour." +260,Make Saltimbocca,6,none,7,Dredge the front and back of the meat with flour.,"Simply dip both sides of the meat into the flour, aiming for a light, even coat on the entire thing. Make sure the prosciutto is covered as well." +261,Make Saltimbocca,7,none,8,Heat 3 tablespoons of butter in a frying pan on medium-high heat.,"You can replace the butter with olive oil, but the traditional dish uses butter. Save one tablespoon of butter for later when making the sauce." +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." +263,Make Saltimbocca,9,none,10,"Flip and cook the second side for two minutes, until the center is no longer pink.","If you're cooking multiple pieces separately, set aside the finished pieces and tent with foil to keep it warm. Then repeat with the next batch of saltimbocca." +264,Make Saltimbocca,10,none,11,Remove the chicken from the pan and add the white wine.,Use a wooden spoon or spatula to scrape up all the browned and cooked bits on the bottom of the pan. They'll be loosened from the pan once the white wine hits. This is called deglazing. +265,Make Saltimbocca,11,none,12,Add the chicken or veal stock and simmer until the sauce is about one-third it's original amount.,"Simmering the sauce develops the flavors and thickens it up, making it easier to serve and eat." +266,Make Saltimbocca,12,none,13,Melt 1 tablespoon of butter into the sauce and stir.,"This will add a light creaminess to the sauce, but you can skip the step if you're feeling health conscience. Alternatively, add a dash of olive oil." +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." +268,Make Saltimbocca,14,none,15,Preheat your oven to 250F/120C.,This will keep your meat warm as you're working through multiple batches of browning. It also allows you to quickly crisp the prosciutto later on. +269,Make Saltimbocca,15,none,16,"Flatten your chicken or veal cutlets to roughly 1/4"" (.6cm) thickness.","If the butcher hasn't already cut them thin for you, use a meat pounder or rolling pin to flatten the meat. It needs to be thin in order to cook quickly and crisply.To prevent messes and splatter, cover your meat in plastic wrap before flattening it." +270,Make Saltimbocca,16,none,17,Heat half the butter in a sauce-pan on medium heat.,"Once it's completely melted and starting to froth, move on. You do not want to cook six pieces of chicken in the same pan, so save the rest for your second batch." +271,Make Saltimbocca,17,none,18,"Cook about half the meat for two minutes on each side, until browned.","It shoudln't take long, especially since your meat is so thin. Flip the cutlets once so that both sides are equally cooked." +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. +273,Make Saltimbocca,19,none,20,Add more butter and cook the remaining meat.,"Remember, it only needs about 2 minutes on each side to get browned. When the chicken is all done, leave the stove on -- you'll need it for the sauce." +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. +276,Make Saltimbocca,22,none,23,Add one cup (240ml) of white wine to the pan you cooked the meat with and scrape up any bits on the bottom.,Once the cold wine hits the pan it will loosen any burned or browned bits. Stir them into the sauce and let everything simmer. The oven should still be heating up. +278,Make Saltimbocca,24,none,25,Lower the heat of the sauce to a simmer and add 1 tablespoon butter.,"Once the butter is melted, simply let the sauce keep cooking until it is ready to serve. You should have about one-third of the liquid you started with when you added the wine." +279,Make Saltimbocca,25,none,26,"Broil your saltimbocca for 1-3 minutes, until prosciutto is crispy.","This is mostly up to you. Note that broiling is very, very quick, so keep your eyes peeled. Meanwhile, the sauce should still be simmering, the liquid slowly reducing. If it is almost dry, add a little more wine to the pan." +280,Make Saltimbocca,26,none,27,"Remove the meat and garnish with sauce, serving immediately.","Once the broiler is off, pour some sauce over the meat and serve hot. You can garnish with fresh parsley or Parmesan, if desired. Lemon wedges are also common." +281,Make Tabouli,0,none,1,Wash the parsley.,Run the parsley and under running water to remove any dirt or pesticides. Lightly shake the parsley to remove excess water. Set the parsley aside.; +282,Make Tabouli,1,none,2,Soak the bulgur in water for approximately 20 minutes.,Add the bulgur and one cup of boiling water to a small mixing bowl. Cover the bowl with a dish towel and let the bulgur soak until it is tender. This should take about 20 minutes. +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." +284,Make Tabouli,3,none,4,Drain the water from the bulgur.,"Using a strainer, drain the water from the bulgur. Press firmly on the bulgur with a paper towel to remove any excess water. Cooked quinoa can be substituted for bulgur to make the dish gluten-free." +285,Make Tabouli,4,none,5,Add in the greens.,"Combine the bulgur, parsley, mint, and spring onion in a large mixing bowl." +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." +288,Make Tabouli,7,none,8,Add crushed garlic to taste.,"Using a garlic press, add a few cloves of fresh garlic to the tabouli. Continue tasting the tabouli while adding garlic." +289,Make Tabouli,8,none,9,Add diced tomatoes.,Mix in the four diced tomatoes that were chopped and set aside. Mix the tomatoes in with care to prevent them from being mashed. +290,Make Tabouli,9,none,10,Refrigerate the tabouli.,Tabouli tastes best if refrigerated for at least 30 minutes before serving. Cover the mixing bowl and place it in the refrigerator. +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." +292,Make Tabouli,11,none,12,Store the tabouli.,Put the tabouli in an airtight container and store it in the refrigerator. +293,Make Turkey Meatloaf,0,none,1,Preheat the oven to 325ºF/160ºC.,; +294,Make Turkey Meatloaf,1,none,2,"Cook the onions, olive oil, seasonings, and thyme over medium-low heat.",Cook for about 15 minutes or until the onions appear translucent in color. +295,Make Turkey Meatloaf,2,none,3,"Mix the chicken stock, tomato paste, and Worcestershire sauce into the pan.", +296,Make Turkey Meatloaf,3,none,4,Remove from the heat and cool the mixture to room temperature., +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. +299,Make Turkey Meatloaf,6,none,7,Place the pan in the oven and bake for 1 1/2 hours., +300,Make Turkey Meatloaf,7,none,8,Allow the meatloaf to cool and serve., +301,Make Taho,0,none,1,Bring water and sugar to a boil.,"Pour in 6 cups (1.5 l) of water into a large saucepan, and stir in ¼ cup (59.1 ml) of dark brown sugar. Turn the burner to medium heat and cook until the water has boiled." +302,Make Taho,1,none,2,Add the sago pearls.,"After the water has boiled, add in the ¼ cup (59.1 ml) of sago pearls. Pour them in, stirring regularly, and cook them until the water returns to a boil.Make sure that you stir at least occasionally because sago pearls are very sticky and are prone to sticking together." +303,Make Taho,2,none,3,Simmer until the sago pearls are tender.,"After the sago pearls have reached a boil, lower the heat and let them simmer. Keep checking on the sago pearls until they are translucent with a solid-looking center. When finished, the pearls should be soft but still fairly chewy.Small sago pearls take about 20-30 minutes to make, while larger varieties can take up to an hour and a half. If you are cooking larger sago pearls, simmer them for 30 minutes with the lid on and then turn off the heat. Keep the lid on and let the pearls sit and cook for another hour. If the large pearls still aren’t fully cooked, turn up the heat and keep cooking and testing the pearls until they are done. You can also pre-prepare the sago pearls if you wish. After cooking and draining the pearls, put them in a bowl, pour in enough water to cover them, and refrigerate them for up to three days. Don’t over-cook the sago, as this changes the texture and makes them mushy." +304,Make Taho,3,none,4,Drain the sago pearls.,"After the sago has reached the desired consistency, strain the pearls in a colander. Run cold water over the pearls to cool them and ensure that they don’t cook any further." +305,Make Taho,4,none,5,Cover the pearls with water and refrigerate.,Transfer the sago pearls into a container and pour in enough room-temperature water to completely cover them. The water will help cool them and also prevent them from sticking to each other. Store them uncovered in the fridge while you are preparing the other ingredients. +306,Make Taho,5,none,6,"Combine sugar, vanilla and water.","In a medium saucepan, pour ½ cup (118.2 ml) of water, ¼ cup (59.1 ml) of brown sugar and ½ teaspoon (30 drops) of vanilla extract." +307,Make Taho,6,none,7,Bring the mixture to a boil.,"Cook the mixture over medium heat until it reaches a boil. Then reduce the heat to low and let it simmer for a minute or two. By this time, you should see that the sugar has dissolved and the syrup looks uniform in texture. Stir occasionally so that the sugar doesn't stick to the sides." +308,Make Taho,7,none,8,Remove the syrup from the heat.,"After the sugar has dissolved and the mixture has turned into a thick syrup, take the arnibal syrup off the heat. Stir it with a spoon to ensure it doesn’t stick to the sides of the saucepan, then put the saucepan aside." +309,Make Taho,8,none,9,Bring water in a steamer to boil.,"Set up a steamer on the stovetop over medium heat. Fill the lower pan of the steamer with about two cups (473.1 ml) of water, then bring the water to a boil." +310,Make Taho,9,none,10,Steam the tofu for 15 minutes.,"Place the tofu on a heat-safe plate, then place the plate in the steamer. Let it steam for 15 minutes, then remove the plate from the steamer." +311,Make Taho,10,none,11,Cut the tofu.,"The tofu in taho is typically cut into bite-size pieces so that it can be enjoyed in the same spoonful as sago pearls. Some enjoy the tofu cut in small cubes, while other like to cut the tofu in long layers. If in doubt, cut the tofu into inch-long (2.5 cm) chunks." +312,Make Taho,11,none,12,Place the tofu chunks into cups.,"Dish out the chunks of tofu into a cup, or several cups if you are serving multiple people. Try to distribute the tofu evenly. Taho is often served in clear plastic cups, though it also can be served in bowls if you wish. The visual aspect of the taho is part of what makes this treat so enjoyable! Even if you are serving in a bowl, try to use a glass bowl so that you can see the swirl of colors inside. If you waited to assemble the taho and the tofu or syrup got cold, heat them for 40 seconds or so in the microwave. Taho is meant to be eaten warm." +313,Make Taho,12,none,13,Add the sago pearls.,"Take the bowl of sago pearls out of the refrigerator. Pour out the water, and press the pearls lightly with a paper towel so that they aren’t moist. Then dish out the pearls into the cups. Include a generous amount in each cup." +314,Make Taho,13,none,14,Pour in the arnibal syrup.,"After you have added the tofu and the sago pearls, pour in the arnibal syrup. Again, use a generous amount so that every bite of the taho will include the sweet syrup." +315,Make Taho,14,none,15,Stir the ingredients.,"Use a long spoon to gently press the tofu aside and allow the arnibal syrup to trickle down to the bottom of the cup. Also try to push some of the sago pearls toward the middle of the cup so that they aren’t all at the top. Be gentle as you push aside the tofu. You don’t want to scramble the tofu or cut it so that it loses its shape. Instead, try to prod it aside so that the syrup and sago pearls can get mixed into the middle and bottom of the cup. Mixing the taho ensures that each bite is equally enjoyable." +316,Make Taho,15,none,16,Serve the taho warm.,"After you have assembled the taho, serve it immediately while it’s still warm! Eat the taho with a spoon, and enjoy this light, flavorful treat!" +317,Make Beignets,0,none,1,"Beat 1 egg, warmed to room temperature.",; +318,Make Beignets,1,none,2,Add 1 cup (236 ml) of lukewarm water and 1/4 cup (59 ml) granulated sugar to the beaten egg in a bowl or stand mixer., +319,Make Beignets,2,none,3,Mix in 1/2 tsp.,(2.5 ml) salt and 2 tbsp. (30 ml) of softened butter. +320,Make Beignets,3,none,4,"Pour in 1/2 cup evaporated milk, 4 cups bread flour or all-purpose flour and 3 tsp.",(15 ml) of instant active dry yeast. +321,Make Beignets,4,none,5,Beat the ingredients on medium speed until the dough is smooth., +322,Make Beignets,5,none,6,Put the dough into a lightly oiled bowl and cover with plastic wrap., +323,Make Beignets,6,none,7,Refrigerate for 3 to 4 hours or overnight., +324,Make Beignets,7,none,8,Roll the dough on a lightly floured surface until it is 1/4 inch (.6 cm) thick., +325,Make Beignets,8,none,9,Cut the dough into 3 inch (7.6 cm) squares., +326,Make Beignets,9,none,10,Heat vegetable oil in a deep fryer or large pan until it reaches 350 degrees F (176 degrees C)., +327,Make Beignets,10,none,11,Fry 2 to 5 pieces at a time (depending on the size of your pan) until they puff and brown on the bottom side.,Turn them over using tongs and cook until the other side turns the same shade of brown. +328,Make Beignets,11,none,12,Remove your homemade beignets and place them on paper towels., +329,Make Beignets,12,none,13,Sprinkle with powdered sugar and serve hot.,This beignet recipe makes approximately 18 to 24 squares. +330,Make Zuppa Toscana,0,A,A1,Add enough extra virgin olive oil to a large saucepan to cover the bottom.,Heat the oil over high heat.Sauté the chopped onion in the hot oil. Stir the onion occasionally to prevent it from sticking to the pan. The onions are cooked when they are translucent.; +331,Make Zuppa Toscana,1,A,A2,"Add the beans, celery, carrots, cabbage, leek, garlic, and vegetable bouillon to the saucepan.","Keep cooking these ingredients over high heat.Add enough water, plus a little more, to cover the ingredients. You don't want the soup to taste too watery, so don't add too much. You will now cook the soup for awhile, so make sure you have at least an hour set aside." +332,Make Zuppa Toscana,2,A,A3,Simmer the soup.,You should do this on low heat.This will take about 45 minutes. The vegetables should simmer under they are tender. Stir the soup occasionally. Add more water to the soup if it becomes dense. +333,Make Zuppa Toscana,3,A,A4,Add the parsley to the soup.,"Sauté the soup for another 10 minutes.The soup should still cook over low heat. After 10 minutes, add the basil. Taste the soup. Add salt to your preference if it is not salty enough." +334,Make Zuppa Toscana,4,B,B1,Place the Italian sausage and crushed red pepper into a large saucepan.,Start cooking the sausage over low heat. Sauté the sausage and pepper until cooked through. Remove the meat from heat and drain the excess fat. Store the cooked sausage in the refrigerator while cooking other ingredients. +335,Make Zuppa Toscana,5,B,B2,"Sauté the bacon, onions and garlic.","Use the same pan you used for the sausage, without washing it.Cook these over low-medium heat. Sauté these ingredients until the onions are soft and translucent. This will take approximately 15 minutes." +336,Make Zuppa Toscana,6,B,B3,Add the water and chicken bouillon.,"You will need to heat this until it boils.Increase the heat to medium. Cook the soup until it gets to a full, rapid boil. This is now ready for the vegetables." +337,Make Zuppa Toscana,7,B,B4,Add the sliced potatoes.,"These will need to cook until they are soft and tender.At medium heat, cook the soup with the added potatoes. These will need at least 30 minutes to cook through. Test the potatoes with a fork at 30 minutes to see if they are soft. If the potatoes are still hard and uncooked, cook 10 minutes longer. Check with a fork again." +338,Make Zuppa Toscana,8,B,B5,Add the heavy cream to the pot.,"Stir the mixture well.You will need to heat the liquid through until it is all hot. When you add the cream, the soup should take on a lighter, thicker appearance." +339,Make Zuppa Toscana,9,B,B6,Add the kale and sausage to the soup.,"Keep cooking your soup on medium heat.Cook until all ingredients are heated through. The kale should be wilted and tender, but not mushy when the soup is done. Serve the soup steaming hot in large, wide bowls. Breadsticks, Garlic toast, or Italian bread are great for dipping in this soup." +340,Make Zuppa Toscana,10,C,C1,Cook your vegan sausage according to package instructions.,"While cooking times may vary, the method for cooking most vegan sausages is similar. Put your vegan sausage in a skillet. Heat the sausage on high. Cook through for approximately 5 minutes. Vegan sausage doesn't take nearly as long to cook as regular meat sausage. With this product, you aren't waiting for meat to brown and cook through. The goal is brown the sausage quickly. If you cook it too long it can become very mushy and grainy in texture." +341,Make Zuppa Toscana,11,C,C2,Dice the onion and garlic.,"You can do this with a knife or food processor. If using a knife, dice the onion and garlic into fine pieces. Using a very sharp knife will help this process go quickly and smoothly. If you are using a food processor, pulse these ingredients until they are finely chopped." +342,Make Zuppa Toscana,12,C,C3,Chop the potatoes.,These will need to be in smaller pieces so they can cook quickly. Use a sharp knife to cut the potatoes. Chop them into 1/2 inch sized pieces. Leave the skins on the potatoes. +343,Make Zuppa Toscana,13,C,C4,"Combine the sausage, onion, garlic, potatoes and vegetable broth.","Stir these together in a large, heavy saucepan. Cook this mixture on medium heat. You will want to cook this soup base until the potatoes are soft. This will take anywhere from 15 to 30 minutes." +344,Make Zuppa Toscana,14,C,C5,"Add the vegan bacon bits, the parsley, red pepper flakes, and black pepper.",Stir the soup well. Let the soup simmer with the bacon bits and spices for about 10 minutes. The soup should simmer on low heat. Stir occasionally during this step. +345,Make Zuppa Toscana,15,C,C6,Strip the kale leaves from their stems while the soup simmers.,You will only be using the leaves of the kale in this recipe. Save the stems for juicing or smoothies rather than waste them. Rip up the kale into bite sized pieces. Rinse these thoroughly and dry in a salad spinner. +346,Make Zuppa Toscana,16,C,C7,Add the chopped kale and the almond milk to the soup.,The soup should still be on low heat.Stir the soup thoroughly to make sure the almond milk is mixed in. Heat on low until the kale has wilted and become dark green in color. Serve the soup while its hot in large bowls with a side of toast. +347,Make Zuppa Toscana,17,C,C8,Finished., +348,Make Chocoflan,0,none,1,Get out a Bundt pan.,Coat it lightly with butter.; +349,Make Chocoflan,1,none,2,Now add to the pan half a cup of cajeta., +350,Make Chocoflan,2,none,3,Put the Bundt into a Roasting pan., +351,Make Chocoflan,3,none,4,Add the butter and sugar in a bowl and stir until the mixture is fluffy., +352,Make Chocoflan,4,none,5,Then beat in the egg., +353,Make Chocoflan,5,none,6,"Get out another bowl and in it mix the flour, baking powder, baking soda and cocoa.",Then put the flour mixture with the butter mixture and add about half of the buttermilk. +354,Make Chocoflan,6,none,7,"Get out a blender and combine the condensed milk, evaporated milk, eggs vanilla and cream cheese.",Mix until well combined. +355,Make Chocoflan,7,none,8,Place the cake mixture into the Bundt pan.,Now pour the flan mixture over the top. Cover it with foil. +356,Make Chocoflan,8,none,9,Pour boiling water into the roasting pan., +357,Make Chocoflan,9,none,10,Place the pan into the oven.,Cook until the mixture is firm and a toothpick comes out clear. It should take about an hour. +358,Make Chocoflan,10,none,11,Let it cool completely in its pan.,Slowly scrape a knife all around the edge until the cake seems like it will come out. Carefully tip the cake out onto a plate and serve. +359,Make Chocoflan,11,none,12,Finished., +360,Make Beef and Broccoli,0,none,1,Slice and marinate beef.,"Take the 1 pound of beef tenderloin and put it in the freezer for around twenty minutes to make it firmer and therefore easier to slice. When slicing, cut against the grain of the meat. You can either make thin or thick slices, depending on your tastes. Place the beef slices in a large bowl and mix in 1 tablespoon rice wine, 1 tablespoon water, 1 tablespoon soy sauce, 1 egg white, 1 tablespoon cornstarch, 1 teaspoon sugar, and 1/2 teaspoon baking soda. Thoroughly mix this marinade with the beef and set aside for one hour to fully marinate. Do not let the beef marinate for over two hours as the baking soda will damage the meat.;" +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." +362,Make Beef and Broccoli,2,none,3,Deep fry.,"Pre-heat about 2 inches (5.1 cm) of vegetable oil in a large wok or skillet. The oil should be between 325º-350º (163º-177º C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil. For 1 pound of beef, deep fry in two to three batches so as not to overcrowd the pot. Stir continuously. Once the meat floats to the top or changes color, strain and drain on a paper towel. Continue the process with the rest of the beef slices." +363,Make Beef and Broccoli,3,none,4,Stir fry.,"After first pre-heating your wok until it starts to smoke, add 1 tablespoon of vegetable oil around the sides of the wok. Let the oil get hot and then add in the broccoli, garlic, and ginger and stir fry for about thirty seconds before adding in the beef. Stir continuously for a few minutes and then add in the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sesame oil, and a slurry made from 3 tablespoons water mixed with 2 teaspoons cornstarch. Make sure the slurry is fully mixed before you stir it into the beef and broccoli mix. Stir continuously for about a minute and then remove from heat and serve. Enjoy." +364,Make Pupusas,0,none,1,Make the pupusa dough.,"Mix the masa harina, salt, and flour in a bowl. Stir it together till it forms a paste-like dough. It should be smooth, not lumpy.If it's still too lumpy after stirring, add one teaspoon of water at a time and stir out the lumps till it's smooth. If it's too wet or sticky, add one teaspoon of masa harina at a time, stirring until it thickens and smooths out.;" +365,Make Pupusas,1,none,2,Let the dough rest.,Leave your dough in the bowl and cover the bowl with a towel. Let it sit for 10 minutes. +366,Make Pupusas,2,none,3,Roll the dough into balls.,"Divide your dough into 8 balls, about 2 inches wide.It helps to lightly oil your hands before doing this. This will keep the dough from sticking to your hands." +367,Make Pupusas,3,none,4,Fill the pupusas.,"Take a ball of dough and press your thumb into the center. There should be a little indentation. Place 1 tablespoon (14.8 ml) of white cheese into the indentation and cover the dough over it. Do this will all the other dough balls.The cheese should be completely sealed into the pupusa. Otherwise, it will leak out when you fry it." +368,Make Pupusas,4,none,5,Form the filled balls into disks.,"Flatten the filled ball between your palms. The pupusa should become circular and flat, about 1/4-inch thick.Don't squeeze or roll too much or the filling may leak out." +369,Make Pupusas,5,none,6,Cook the pupusas.,Heat a frying pan or cast iron skillet over medium-high heat. Add just a few tablespoons of oil to lightly coat the pan. Add the pupusas and cook them for 2 to 3 minutes. Then flip and cook them for 2 to 3 more minutes.The pupusas should look golden in color when they're finished cooking. +370,Make Pupusas,6,none,7,Serve the pupusas.,Serve the pupusas while they're still warm. Top with curtido and any sauces you like. +371,Make Pupusas,7,none,8,Prepare your vegetables.,"Shred the cabbage, grate the carrots, and thinly slice the onion. Place them all in a large bowl and set it aside." +372,Make Pupusas,8,none,9,Mix the remaining ingredients.,"In a small bowl, whisk together the apple cider vinegar, water, salt, brown sugar, oregano, and red pepper flakes. Make sure there are no lumps of spice or brown sugar." +373,Make Pupusas,9,none,10,Combine the curtido.,Pour the spiced liquid mixture over the prepared vegetables and stir really well. Make sure the vegetables are completely covered in the mixture. +374,Make Pupusas,10,none,11,Refrigerate.,Cover the curtido and refrigerate it for at least 2 hours before serving. It'll be even better if you refrigerate it overnight before serving. This will give it a slightly pickled flavor. +375,Make Pupusas,11,none,12,Try a different kind of cheese.,"There are several kinds of cheeses that make good pupusa filling. Consider using: quesillo, queso fresco, Monterey Jack, or mozzarella.Consider mixing a small amount of cheese into the masa harina before you mix the dough. Try to use a dry cheese, like cotija." +376,Make Pupusas,12,none,13,Add another filling.,"You don't have to just fill the pupusas with cheese. If you want to add another filling, just be sure to use a small amount or don't use too many different ingredients. You don't want to have trouble containing the filling while rolling out the pupusas. Try these fillings:cooked pulled pork refried beans jalapenos diced bell peppers ham mushrooms cilantro" +377,Make Pupusas,13,none,14,Serve pupusas with red salsa or tomato sauce.,"While curtido is the traditional coleslaw served with pupusas, you can also serve pupusas with salsa. You might also use something resembling a tomato or enchilada sauce to dip your pupusas into. For even better flavor, warm the salsa or tomato sauce before dipping your pupusas." +378,Make Pupusas,14,none,15,Garnish.,"Add a little extra flavor and color to the pupusas by adding a garnish. Sprinkle with a little bit of whatever cheese you like, or serve with lime wedges.The acidic citrus will help cut the richness of the pupusa filling." +379,Make Natillas,0,A,A1,Combine 1/2 cup (125 ml) milk with the egg yolks and cornstarch.,Pour 1/2 cup (125 ml) of milk into a medium mixing bowl. Add the egg yolks and cornstarch to the same bowl and whisk well.Continue whisking until the mixture seems smooth and the contents are evenly distributed.; +380,Make Natillas,1,A,A2,Mix together the seasonings and remaining milk.,"Pour the remaining milk in a medium saucepan. Add the lemon zest, sugar, cinnamon stick, and salt to the same saucepan, then set the pan on your stove over medium-low heat. Mix the contents of the saucepan slowly and continuously as they heat up and do not use a higher heat setting. Milk burns and sticks to pans easily, so continuous motion and low heat are both necessities. Continue heating and stirring until the mixture becomes hot but do not allow it to reach a boil yet. This step should take several minutes." +381,Make Natillas,2,A,A3,Add the egg yolk mixture.,"Slowly pour the egg yolk mixture into the hot milk mixture, mixing the two together constantly to combine them." +382,Make Natillas,3,A,A4,Heat until the mixture boils.,"Continue stirring and heating the mixture over medium-low heat until it boils. After it begins to boil, continue whisking it for 2 minutes or longer. Test the taste of the natillas after the first 2 minutes. If you can detect the taste of cornstarch, you'll need to continue heating the mixture for another minute or so. If the cornstarch taste is gone, you can proceed to the next step." +383,Make Natillas,4,A,A5,Add the vanilla but remove the cinnamon and lemon.,"Remove the saucepan from the stove. Take out the lemon zest and cinnamon stick, then add the vanilla extract, stirring it in until evenly distributed." +384,Make Natillas,5,A,A6,Beat the egg whites until stiff peaks form.,"In a separate bowl, beat the egg whites using an electric mixer set to low speed, continuing until stiff peaks form. When the egg whites are ready, stiff peaks should form when you lift the mixer out. These peaks should stand sharply without drooping. Note that the addition of egg whites is mostly found in Mexican versions of natillas. Many traditional Spanish versions do not use egg whites, and the result is a much denser custard. As such, you may omit the egg whites altogether if desired." +385,Make Natillas,6,A,A7,Fold the egg whites into the custard.,"Top the custard in your saucepan with the stiff egg whites. Carefully fold the egg white into the custard with a spatula until no visible streaks of white remain.Fold carefully, applying as little pressure as possible to the egg whites during the process. Working too quickly or with too much force can cause the egg whites to lose most of the air you just beat into them." +386,Make Natillas,7,A,A8,Chill for a minimum of 3 hours.,"Carefully press a sheet of plastic wrap over the surface of the natillas, then place the saucepan in your refrigerator until the custard is cool and semi-set. If you want to serve the natillas in individual custard cups, you should pour the mixture into the cups while it is still warm." +387,Make Natillas,8,A,A9,Serve when ready.,"After the natillas have cooled and set, scoop the custard into individual serving dishes and sprinkle each one with ground cinnamon or ground nutmeg. Alternatively, you could top each helping of natillas with a shortbread cookie. You should be able to store natillas in sealed containers for 3 days inside your refrigerator." +388,Make Natillas,9,B,B1,Prepare a baking dish.,"Spray an 8-inch (20.3-cm) glass baking dish with nonstick cooking spray. Set it aside. You won't actually bake the natilla, but you will need to pour it into the baking dish while it sets. Another option would be to prepare individual custard cups or ramekins.If you wish to remove the natilla from these dishes, grease them with a little cooking spray. If you would prefer to serve the natilla straight from these dishes, you do not need to grease them in advance." +389,Make Natillas,10,B,B2,Combine the cornstarch and 1 cup (250 ml) of milk.,"Pour 1 cup (250 ml) of cold milk into a small mixing bowl and add the cornstarch. Whisk the two ingredients together well until the mixture is smooth, then set it aside." +390,Make Natillas,11,B,B3,"Combine the panela, salt, and remaining milk separately.","Place the three ingredients in a medium saucepan and set it on your stove over medium-low heat. Stir the mixture for 2 to 5 minutes. The milk should become warm but should not be allowed to reach a boil yet. Panela is unrefined whole cane sugar. You can usually find it in Mexican markets or in the Mexican aisle of a large grocery store, but if you are unable to get your hands on it, dark brown sugar can be substituted. Replace the panela with dark brown sugar in even proportions." +391,Make Natillas,12,B,B4,Add the spices and bring to a boil.,"Mix the ground cloves into the panela mixture. Drop the cinnamon sticks in, as well. Increase the heat to medium and continue cooking the mixture until it boils and dissolves all of the sugar. You may need to boil the mixture for 5 to 10 minutes before the sugar dissolves. Once the sugar dissolves, the mixture will seem less grainy. Remove and discard the cinnamon sticks as soon as this step is complete. If you would prefer a stronger cinnamon flavor, however, you can keep the cinnamon sticks in for a longer period of time but should remove them before stirring in the butter." +392,Make Natillas,13,B,B5,Stir in the cornstarch mixture.,"Carefully pour the cornstarch mixture into the panela mixture, stirring continuously to combine the two evenly." +393,Make Natillas,14,B,B6,Whisk away the lumps.,"Reduce the heat to low and whisk continuously for 10 to 20 minutes, or until the mixture feels notably thickened.You must whisk the mixture constantly at this point to prevent lumps from forming. Scrape the bottom and sides of the pan with your whisk as you stir the mixture. Doing so can reduce the risk of burning the mixture or causing lumps to form. If you did not remove the cinnamon sticks earlier, do so after finishing this step." +394,Make Natillas,15,B,B7,Mix in the butter and optional additions.,"Add the butter to the mixture. Drop in the raisins and coconut at this time, too, if you plan to include them. Stir well and remove the pan from the heat." +395,Make Natillas,16,B,B8,Pour and cool.,Pour the mixture into your prepared baking dish and cover it with plastic wrap. Place it in your refrigerator and chill for a minimum of 4 hours. The natilla must be cold and firm before you continue past this step. +396,Make Natillas,17,B,B9,Cut into servings and enjoy.,"Once the natilla has solidified, invert the baking dish over a serving platter and allow the natilla to drop out. Sprinkle the entire block with ground cinnamon, if desired, and cut the block into 12 even pieces using a smooth kitchen knife. If the natilla does not release from the baking dish on its own, run a thin butter knife around the edges of the pan to help separate the dessert from the sides. Square blocks of natilla are the easiest to prepare, but you could also use cookie cutters to cut the finished natilla into different shapes. Prepared natilla can remain good for two days. Store it in a covered container kept in your refrigerator for the duration of that time." +397,Make Chicken Piccata,0,none,1,"Using a meat pounder or sharp knife, pound or cut the chicken into 1/4"" thick cutlets.","Chicken piccata should be thin, as you need to brown the outsides while allowing the inside to quickly cook as well.;" +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." +412,Make Chicken Piccata,15,none,16,Chop some shallots or garlic into the pan just before deglazing to add a hint of new flavors to the sauce.,"These small roots are known as aromatics. Shallots, when cooked, have a wonderful savory-sweetness, while garlic is welcome in almost all Italian dishes if you want it. Simply mince the garlic and shallots and add to the hot oil as the chicken comes out. Cook for 30-60 seconds, then proceed with the wine and/or lemon broth." +413,Make Chicken Piccata,16,none,17,Finished., +414,Make a Turducken,0,none,1,Rinse the birds.,; +415,Make a Turducken,1,none,2,Bone the birds.,"This is difficult to describe, so read these instructions and watch videos below as well. Place the bird breast side down on cutting board. Make an incision to the bone on the right or left side of the spine. Following the rib cage, cut down along the length of the bird until you reach the level of the wing and leg joints. Pop the wing and leg out of their sockets and separate from bird. Do not cut the skin. Continue following the rib cage with your boning knife until you meet the keel bone. Follow the keel bone down to the skin of the breast. Repeat on other side. Separate the skin from the keel, keeping the skin intact. For all birds, except the turkey, do the following on both sides of the bird: Cut along the leg bone with the boning knife. Using the boning knife, peel the meat from the bones and remove the bones. Cut along the wing bone with the boning knife. Using the boning knife, peel the meat from the bones and remove the bones. Set aside the carcasses." +416,Make a Turducken,2,none,3,Brine the birds.,"Combine the sugar, salt and water in a large 2.5 gallon (9.5 L) sealable container. Mix until completely dissolved. Place the meat from the turkey, duck and chicken into the brine and refrigerate overnight." +417,Make a Turducken,3,none,4,Make the stock.,"Put the carcasses, carrots, celery ribs, sage, rosemary, bay leaves, peppercorns, garlic cloves, halved onion and two gallons of water into the stockpot. Place the collapsible steamer basket upside down on top of the contents of the stockpot. Weigh down if necessary. Bring to a boil, then reduce to a simmer and simmer up to 6 hours (until bones are easily broken), stirring occasionally. Pour pot contents through sieve into large resealable container. Refrigerate stock overnight and in the morning, remove the solid fat layer." +418,Make a Turducken,4,none,5,Remove the meat from the refrigerator and bring to room temperature., +419,Make a Turducken,5,none,6,Make stuffing.,Heat the butter and 2 cups of Turducken stock in saucepan until almost boiling. Thoroughly mix with bread cubes in mixing bowl. Allow to cool until it can be handled. +420,Make a Turducken,6,none,7,Assemble the Turducken.,"Lay the semi-boneless turkey on a cutting board, skin side down. Dust with pepper and garlic powder. Coat with a ¼ to ½ inch thick layer of stuffing. Lay the boneless duck on the stuffing layer, skin side down. Dust with pepper and garlic powder. Coat with a ¼ to ½ inch thick layer of stuffing. Lay the boneless chicken on the stuffing layer, skin side down. Dust with pepper and garlic powder. Coat with a ¼ to ½ inch thick layer of stuffing. Fold the chicken, fold the duck, then fold the turkey so that the skin of the back comes together." +421,Make a Turducken,7,none,8,Close the Turducken.,"Insert a skewer along the back of the skin to keep it together. Insert a skewer along the rear end of the turkey, closing the end. Insert a skewer from the right breast side to the top skewer. Insert a skewer from the left breast side to the top skewer. Tie string to top center skewer, run it along the skewer to the left side of the end, then wrap string around the right side of the rear skewer, then wrap string around the left side of the rear skewer, then wrap string around right side of rear middle skewer. Follow right side of center skewer to end, hook around the skewer and wrap around the end of the left breast side skewer. Then bring across to the right breast side skewer, then follow right breast side skewer to left side of center skewer, then follow to end of center skewer where you will tie the string to the skewer. Make sure the string is tight around the skewers." +422,Make a Turducken,8,none,9,Roast the Turducken.,Coat the rack in the roasting pan with canola oil (to prevent sticking). Flip the Turducken over as you place it on top of the rack in the roasting pan. Rub bird with canola oil. Insert thermometer into the chicken area of the Turducken. Place in 500 degree oven and roast for 20 minutes. Drop the temperature to 225 degrees and roast until the thermometer reads 160 degrees (the residual heat of the Turducken will carry over the 5 degrees to the FDA recommended 165 degrees for poultry). Let the Turducken rest for 20 minutes. +423,Make a Turducken,9,none,10,Serve the Turducken.,"Cut off the legs and wings and place them on the platter. Cut across breast with electric knife, creating slices with all three meats and move to plate or platter with the pancake turner." +424,Make Pickled Eggs,0,none,1,Choose your eggs carefully.,"The following guidelines will help improve the taste of your homemade pickled eggs. Try to get farm fresh or free range eggs. The higher quality of the eggs, the better the yolk will taste. Visit your local farmer's market to buy farm fresh eggs. Since the eggs will be stored in the refrigerator before eating, you should choose eggs that are fairly fresh. However, make sure they are at least a few days old, since peeling fresh eggs can be difficult. Choose small to medium eggs. The spices will penetrate the eggs more easily, resulting in a better taste. ;" +425,Make Pickled Eggs,1,none,2,Place 6 to 8 eggs in a medium saucepan., +426,Make Pickled Eggs,2,none,3,Cover them with water.,Make sure there are 1 to 2 inches (2.5 to 5cm) of water above the eggs. +427,Make Pickled Eggs,3,none,4,Pour a splash of distilled white vinegar into the water.,This will help to keep the eggs inside their shells if they break. +428,Make Pickled Eggs,4,none,5,"Heat the eggs to a low boil, using medium-high heat.",A roiling boil may crack the eggs. +429,Make Pickled Eggs,5,none,6,"Cover the pan, turn off the burner and move them to another burner.", +430,Make Pickled Eggs,6,none,7,Allow the eggs to sit in the hot water for 15 minutes.,"Some people prefer to hard boil the eggs by placing them in boiling water for 15 to 20 minutes. This depends upon your taste preference, since some people believe slightly softer yolks taste better. Remove any eggs that cracked during the boiling process. These will not pickle well and should be used or eaten immediately." +431,Make Pickled Eggs,7,none,8,Wash a large glass jar and lid with hot soapy water., +432,Make Pickled Eggs,8,none,9,Preheat your oven to 225 degrees Fahrenheit (107 degrees Celsius)., +435,Make Pickled Eggs,11,none,12,Fill a large bowl of water with several cups of ice., +436,Make Pickled Eggs,12,none,13,Pour cold water into the bowl., +437,Make Pickled Eggs,13,none,14,Transfer the boiled eggs to the ice bath.,Allow them to sit submerged for approximately 5 minutes. +438,Make Pickled Eggs,14,none,15,Remove an egg from the ice bath.,Crack it against the counter and peel it carefully. Repeat with the other eggs. +440,Make Pickled Eggs,16,none,17,Place the peeled eggs in your sterilized jar., +441,Make Pickled Eggs,17,none,18,Pour 6 cups (1.4l) of water into a large saucepan.,Add 1/2 cup (0.1l) of apple cider vinegar and 1/4 cup (49g) of granulated sugar. You can also substitute canned beet juice for part of the water to increase the intensity of the brining color. +442,Make Pickled Eggs,18,none,19,Add the seasonings of your choice.,"If this is your first time making pickled eggs, try 1 tbsp. (18g) of salt, 3 tbsp. (18g) of pepper flakes and 6 peppercorns. For curried pickled eggs, try 1 tbsp. (6g) of yellow curry powder, 1 tsp. (2g) of mustard seeds, 3 cardamom pods and 1/2 cup (100g) of sugar. You may choose to increase the amount of vinegar in your pickling brine to a ration of 1 cup water to 1 cup vinegar." +443,Make Pickled Eggs,19,none,20,Bring the mixture to a boil over high heat., +444,Make Pickled Eggs,20,none,21,Add 1 small chopped red beet.,You can use a fresh beet or a canned beet. +445,Make Pickled Eggs,21,none,22,Turn down the heat.,Allow the mixture to simmer for 10 minutes. +446,Make Pickled Eggs,22,none,23,Remove the brine from heat.,Strain it through a mesh sieve. +447,Make Pickled Eggs,23,none,24,"Pour the mixture into the glass jar, over the eggs.",Fill the container as full as you can. +448,Make Pickled Eggs,24,none,25,Screw on the lid tightly., +449,Make Pickled Eggs,25,none,26,Place the container in the refrigerator for 3 days before serving.,The eggs will be good for 1 to 2 weeks. +450,Make Pickled Eggs,26,none,27,Finished., +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. +454,Make Toad in the Hole,3,A,A4,Cover the batter and let it set at room temperature for at least 30 minutes.,This will give the batter enough time to set. Covering the batter will also prevent it from becoming too dry. +455,Make Toad in the Hole,4,A,A5,"Coat the sausages in oil, then roast them in the oven, 10 minutes on each side.","Pour the oil into a greased, medium-sized casserole dish, then roll the sausages around in it. Bake the sausages for 10 minutes, turn them over using a pair of tong, and bake them for another 10 minutes.The exact size of the casserole dish does not matter, but 8 by 10 inches (20.32 by 25.4 centimeters), 8 by 12 inches (20.32 by 30.48 centimeters), and 9 by 9 inches (22.86 by 22.86 centimeters) are all good sizes to start with.Use good quality pork or beef sausages. You can also use bangers, which are English sausages made from pork and breadcrumbs." +456,Make Toad in the Hole,5,A,A6,Take the casserole dish out of the oven and increase the temperature to 450°F (232°C)., +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." +458,Make Toad in the Hole,7,A,A8,"Put the pan back into the oven and bake for 15 to 20 minutes.The batter should be puffy and golden brown, with the sausages slightly embedded inside.","Avoid opening the oven and peeking inside, or the batter will deflate and not rise properly.Instead, turn on the oven light and look through the window on the oven door. If the oven has no window, then simply wait 20 minutes." +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. +461,Make Toad in the Hole,10,B,B1,Cut a hole in the center of a slice of toast.,"You can use a round biscuit cutter or a drinking glass. You can also use a cookie cutter as well; a heart or star shape will give you a nice, personalized touch. Use something that is 2½ to 3 inches (6.35 to 7.62 centimeters) wide." +462,Make Toad in the Hole,11,B,B2,Melt the butter in a skillet over medium-low heat.,Tilt the skillet from side to side to spread the butter evenly across the surface. +463,Make Toad in the Hole,12,B,B3,Place the toast in the skillet.,"Save the circle (or heart or star) that you cut out earlier. You can toast it later, after you are done making the toad in the hole." +464,Make Toad in the Hole,13,B,B4,"Crack the egg open, and drop it into the hole.","Be careful not to break the yolk. Some people find it easier to crack the egg into a cup first, and then pour it into the hole." +465,Make Toad in the Hole,14,B,B5,"Cook the egg for 1 to 2 minutes.After about half a minute, you can season the egg with a dash of salt and pepper.", +466,Make Toad in the Hole,15,B,B6,"Carefully slide a spatula under the toast and egg, then quickly flip it over.","If you can't slide the spatula easily under the egg part, or if the whites are still too ""clear,"" let the egg cook a little bit longer. If you flip it over too soon, the egg is more likely to break and ""escape"" the hole. Don't worry if the egg breaks on your first try. It will still be delicious. This technique does take some practice." +467,Make Toad in the Hole,16,B,B7,"Season the other side, if desired, and let it finish cooking.","At this point, you can slide the toast and egg across the skillet to mop up any melted butter. The toast is ready when the bread is golden brown, and the egg yolk is set. For an extra touch, add a slice of Cheddar cheese on top of the egg." +468,Make Toad in the Hole,17,B,B8,Serve the toad in the hole on a plate.,"If you'd like, you can toast the hole you cut out earlier, and serve it on the side." +469,Make Mofongo,0,none,1,Heat the vegetable oil.,"Heat about an inch or two (2.5cm - 5cm) height of oil in a deep frying pan or wok to 350ºF/180ºC. If you don't have a thermometer, heat the oil until you can place a slice of plantain into the pan and it immediately starts bubbling as it fries.;" +470,Make Mofongo,1,none,2,Peel the plantains.,"This is done by making a shallow cut along one of the lengthwise ""ribs"" of the plantain and carefully peeling the skin. This is made a little easier if you soak the plantain in hot water for no more than two or three minutes to soften the skin." +471,Make Mofongo,2,none,3,Slice the plantain across its width into one-inch (2.5cm) round slices., +472,Make Mofongo,3,none,4,Fry the plantain slices in batches until they become dark yellow.,"Do not fry them too much; if they turn brown they may not have the right consistency. You want them cooked through, not toasted." +473,Make Mofongo,4,none,5,Set the fried pieces in a bowl lined with paper towels to drain and dry., +474,Make Mofongo,5,none,6,Place four or five pieces of fried plantain in the pilón (wooden mortar and pestle) and mash them.,"Add a couple of garlic cloves, a few pieces of pork rind (the idea is to make it a little crackly without overpowering the taste), a tablespoon of olive oil, salt and pepper to taste into the pilón. Mash the mixture again. Alternatively, you can use a food processor with a cutting blade, though the consistency of the finished product will not be the same and may require a bit more olive oil." +475,Make Mofongo,6,none,7,Remove the mixture from the pilón and shape it into a half-ball (round with a flat bottom).,"If you will be serving it by itself, you're done! Just add to a serving plate along with salad, mains, etc. If you will be serving it with some type of filling, use your fist or a large spoon to make a concave bowl shape on the rounded side, and place the filling into it. Enjoy!" +476,Make Mofongo,7,none,8,Finished., +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.;" +478,Make Scotch Eggs,1,none,2,Chill the eggs.,Drop the eggs in an ice bath or in a bowl of cold water in the fridge to stop them cooking. Chilled eggs are usually easier to peel. +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." +480,Make Scotch Eggs,3,none,4,Peel the eggs.,"Tap all around the eggs with the back of a spoon, then peel off the shells." +481,Make Scotch Eggs,4,none,5,Set up your assembly line.,"Arrange a line of ingredients on the counter, in separate bowls: Soft-boiled eggs Meat 60g (½ cup) Flour Two additional raw eggs, beaten until smooth 120g (2 cups) panko breadcrumbs" +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." +486,Make Beef Stroganoff,0,none,1,Gather the ingredients.,"This recipe will make about 6 servings of Beef Stroganoff. This is a hearty dish that is most often eaten in the chilly winter months. Families love it, and it’s also a perfect solution when you need to serve something tasty to a group without a lot of time to prepare.Preparation will take about 20 minutes. It will take you a total of about 40 minutes to cook the entire dish.;" +487,Make Beef Stroganoff,1,none,2,Cut away the excess fat and slice the beef.,"Carefully remove the excess fat from the sirloin and dispose of it. Slice the sirloin into 1 ½ x 2 inch (3.5 cm x 5 cm) strips across the grain of the meat. The “grain” refers to the direction that the muscle fibers – which look like white streaks – are aligned. Once you figure out the direction, slice across the grain, not parallel with it." +488,Make Beef Stroganoff,2,none,3,Season and brown the beef.,Use sea salt and freshly ground black pepper to season both sides of the beef. Heat the oil and the butter in a 12-inch nonstick skillet over medium-high heat. Add about half of the sirloin strips to the skillet and brown them quickly on both sides. Remove the browned meat and add the remaining batch to the skillet. Brown the final batch and remove the slices from the skillet. +489,Make Beef Stroganoff,3,none,4,"Add the onion, garlic and mushrooms.",Chop up two medium onions and finely chop the garlic. Slice the mushrooms. Add them all to the same skillet you were browning the meat in. Stir occasionally until the onions are tender and look slightly translucent. +490,Make Beef Stroganoff,4,none,5,Add beef broth and Worcestershire sauce.,"Once the onions are tender, stir one cup of the beef broth in with the vegetables. Reserve the remaining ½ cup of broth. Add the salt and Worcestershire sauce to the skillet. Bring this to a boil, then cover and reduce the heat to a simmer. Allow the dish to simmer for about 15 minutes while you prepare the rest of the ingredients." +491,Make Beef Stroganoff,5,none,6,Combine the remaining broth with the flour.,"Once they are well-mixed, add them to the skillet and bring the mixture to a boil, then reduce to a simmer. Add the browned sirloin strips back to the skillet, then stir in the sour cream. Continue to simmer the mixture, stirring it frequently, while you prepare the egg noodles. Do not allow it to boil." +492,Make Beef Stroganoff,6,none,7,Boil water and cook the egg noodles.,"Bring a pot of water to a rapid boil and then add the egg noodles. Directions differ from brand to brand, so check the packaging to see how long you need to boil the pasta. Cook the noodles until they are ready. Remove them from the heat and drain well." +493,Make Beef Stroganoff,7,none,8,Plate the noodles and spoon the beef mixture over them.,Divide the drained noodles up into 6 even portions and put them on serving plates. Pour a large spoonful of the beef mixture over each portion of egg noodles. Garnish with parsley (optional). +494,Make Beef Stroganoff,8,none,9,Serve the dish.,"Once you’ve prepared each plate, serve them immediately. You can serve the dish alone or along with some crusty French bread. Put any leftovers in a container with an airtight lid. Store in the refrigerator and consume within 2 days." +495,Make Pasta Puttanesca,0,none,1,Boil the water.,Use a large pot and fill it with water. You should fill it with enough water to cook the pound of pasta. Add a bit of salt to the water and bring it to a boil. It will heat up while you’re preparing the other ingredients. +496,Make Pasta Puttanesca,1,none,2,Cook the garlic and anchovies.,The garlic should be lightly smashed and peeled before you cook it. Put the garlic and anchovies into a skillet over medium-low heat. Add two tablespoons of oil. Cook until the garlic turns a light golden color. +497,Make Pasta Puttanesca,2,none,3,Drain and cook the tomatoes.,Drain the excess liquid from the can of tomatoes and crush them with a fork or your hands. Put the tomatoes in the skillet with a pinch of salt and pepper. Cook on medium-high for ten minutes until the mixture becomes sauce-like. Stir occasionally as it cooks.You can also choose to purée the tomatoes or use diced tomatoes. +498,Make Pasta Puttanesca,3,none,4,Stir in the rest of the ingredients.,"Add in the olives, capers, and red pepper flakes. Stir them in so that they mix with the other ingredients. Allow them to simmer until the pasta is finished." +499,Make Pasta Puttanesca,4,none,5,Cook the pasta.,Put the pound of linguine into the boiling water. Allow it to cook until it becomes al dente. This should take about 9 minutes. Stir it occasionally as it cooks. +500,Make Pasta Puttanesca,5,none,6,Mix the pasta and ingredients together.,"When the pasta is finished cooking, transfer it to a pasta drainer and drain out the excess liquid. Pour the pasta into the skillet. Mix the ingredients together. Add in a tablespoon of olive oil." +501,Make Pasta Puttanesca,6,none,7,Serve the pasta.,"Serve it while it’s still warm. Pair the pasta with a bitter greens salad. Pass around your choice of bread and cheese while eating the pasta. If there are leftovers, cover pasta and store it in the refrigerator for no more than a few days.You can make bitter greens salad by combining arugula, watercress greens, and radicchio lettuce in a bowl. Squeeze the juice from one lemon over the greens. Drizzle the salad with extra virgin olive oil. Toss the salad with salt and pepper." +502,Make Pasta Puttanesca,7,none,8,Trade the anchovies for octopus.,Pasta puttanesca also works well with octopus. Use a two-pound (907.2 g) octopus that has been cleaned with its head and beak removed. Blanche it for five minutes and then transfer it to an ice bath until it chills. Pat the octopus dry and cut it into 1 ½ inch (3.8 cm) pieces to be added to the pasta. Wipe your cutting board dry if it becomes wet while working with the octopus. +503,Make Pasta Puttanesca,8,none,9,Top with bread crumbs.,"Use panko, which are Japanese bread crumbs. Pour 1/3 cup (113 g) of the bread crumbs onto a parchment lined tray. Cook them in the oven until they become golden brown. Sprinkle on top of the pasta when it is finished." +504,Make Pasta Puttanesca,9,none,10,Add parmesan.,"If cheese is a must in your pasta, you can add some parmesan cheese to this dish. Use 4 ounces (113.4 g) of parmesan cheese. Crumble the parmesan cheese with a fork. Add the crumbles in when the pasta is finished cooking, along with the sauce.You can also choose to start with grated parmesan." +505,Make Pasta Puttanesca,10,none,11,Replace linguine with spaghetti noodles.,"Pasta Puttanesca isn’t limited to linguine. You can also use any other type of long pasta. Spaghetti, which is thinner, and fettuccine, a thicker pasta, are common alternatives." +506,Make Pasta Puttanesca,11,none,12,Finished., +507,Make Nigerian Style Jollof Rice,0,none,1,"Blend your tomatoes, scotch bonnet and tatashe together.",Chop your onions and keep them aside.; +508,Make Nigerian Style Jollof Rice,1,none,2,Put your rice into a bowl and soak with hot water.,"Allow this to soak for 10-15 minutes. Then, wash with warm water and keep aside, or parboil your rice and wash. This is important as you will get rid of excess starch in the rice." +509,Make Nigerian Style Jollof Rice,2,none,3,Put your oil in a pot and allow it to heat up., +510,Make Nigerian Style Jollof Rice,3,none,4,"Add your chopped onions and allow to fry, but be sure not to burn them.", +511,Make Nigerian Style Jollof Rice,4,none,5,"Add your blended ingredients and purée and allow to fry, just until you get rid of the sour taste (about 10-15 minutes).", +512,Make Nigerian Style Jollof Rice,5,none,6,"Add your maggi, garlic, ginger, curry, thyme and salt and mix together.","Be careful with your maggi as you do not want it too salty (2 maggi cubes for a cup of rice). Add your stock or water, and mix too. Taste to adjust to any seasoning." +513,Make Nigerian Style Jollof Rice,6,none,7,"Pour your rice into the pot and mix together, making sure it is covered in the tomato sauce.", +514,Make Nigerian Style Jollof Rice,7,none,8,Cook on low medium heat.,"Check your rice after at least 10 minutes, using a wooden spatula to dip into the rice. This helps with getting the sauce to get the bottom of the pot, so that it does not start burning when the rice is not cooked." +515,Make Nigerian Style Jollof Rice,8,none,9,Cook until soft.,"Do not overcook your rice or get your rice too soggy. When rice is soft, lower the heat and allow to simmer so the water will get completely dry." +516,Make Nigerian Style Jollof Rice,9,none,10,Rice is ready to serve.,"Serve with fried plantain and your choice of meat, if desired." +517,Make Eton Mess,0,none,1,Break the meringues into small pieces.,; +518,Make Eton Mess,1,none,2,Lightly whip the cream., +519,Make Eton Mess,2,none,3,Mix the broken meringue and whipped cream together., +520,Make Eton Mess,3,none,4,Mash half of the strawberries with the icing sugar., +521,Make Eton Mess,4,none,5,"Chop the remaining strawberries into halves or quarters, depending on the size of the strawberries.", +522,Make Eton Mess,5,none,6,Put a few of the chopped strawberries to one side for decoration and lightly mix the rest of the chopped strawberries and the mashed strawberries into the meringue and cream.,"Don't mix these together too well, the dessert should have a marbled effect, not be all one colour." +523,Make Eton Mess,6,none,7,Serve in glass dishes with a couple of chopped strawberries on top for decoration., +524,Make a Reuben Sandwich,0,A,A1,Squeeze the moisture out of the sauerkraut.Lay the sauerkraut on several layers of clean paper towels.,"Wrap the sauerkraut inside the paper towels and squeeze gently over a sink or bowl to get the excess liquid out. Squeeze out as much moisture as possible. If too much excess remains, it can seep into the bread, causing it to turn soft and mushy.;" +525,Make a Reuben Sandwich,1,A,A2,Butter half of the bread slices.,"Butter one side of four slices. Gently line the slices up butter-side down on a piece of wax paper. The buttered side will need to be on the outside as the sandwich cooks, so when you assemble the sandwiches, the non-buttered side needs to face up. If you do not use wax paper, you may end losing too much of the butter after you lift the sandwich up." +526,Make a Reuben Sandwich,2,A,A3,"Layer on the corned beef, cheese, sauerkraut, and dressing.","Evenly divide the corned beef and place it on the bottom of each sandwich. On top of the corned beef, lay one piece of Swiss cheese, sauerkraut (1/4 amount for each sandwich), and roughly 2 Tbsp (30 ml) of prepared Thousand Island dressing." +527,Make a Reuben Sandwich,3,A,A4,Butter the remaining bread slices.,"Butter one side of the remaining four bread slices and place one slice onto the top of each sandwich with the buttered side facing out. As with the first half of the bread, the buttered side must face out to come into contact with the hot skillet." +528,Make a Reuben Sandwich,4,A,A5,Melt another 2 Tbsp (30 ml) of butter in a griddle.,"Add the butter and heat over medium until it melts completely. Note that you can also use a shallow frying pan or skillet if you do not have a griddle. By buttering both the sandwiches and the griddle, you create more evenly toasted bread with a softer texture and a more buttery flavor." +529,Make a Reuben Sandwich,5,A,A6,Cook the sandwiches until both sides are toasted.,"Add the sandwiches to the buttered, hot griddle. Once the cheese begins to melt and the sides along the bottom look golden brown, carefully flip the sandwiches over and cook the other side. The other side should also be golden brown before you remove it from the pan." +530,Make a Reuben Sandwich,6,A,A7,Serve hot.,Remove the sandwiches from the pan and slice in half before serving. +531,Make a Reuben Sandwich,7,B,B1,Place the sauerkraut and brisket in a slow cooker.,"Lay the sauerkraut in the slow cooker first, followed by the beef brisket. If you use a corned beef brisket, you should receive a packet of spices, as well. Sprinkle the spices over the brisket in the slow cooker. There is no need to drain the sauerkraut before adding it. In fact, the extra liquid helps the corned beef cook properly without drying out." +532,Make a Reuben Sandwich,8,B,B2,Cook on low 9 to 11 hours.Cover the slow cooker and cook until it turns very tender.,"Do not remove the lid as the corned beef cooks. Doing so will release the heat trapped inside, altering the overall cooking time. If you want to prepare this dish a little faster, cook on high for about 5 hours." +534,Make a Reuben Sandwich,10,B,B4,Bake the bread until the crust hardens.Place the whole loaf of rye on the baking sheet and into the oven.,Bake it for about 15 minutes. Do not leave the bread in the oven long enough to brown or burn. It should only be left long enough to get a little crusty. +535,Make a Reuben Sandwich,11,B,B5,Cut the bread into 12 slices.,"After the bread is cool enough to touch, use a serrated knife to cut the loaf into 12 separate slices. Let the bread cool for about 5 minutes before trying to handle it. Cut the bread at a 45-degree angle." +536,Make a Reuben Sandwich,12,B,B6,Combine the dressing ingredients.,"Add the mayonnaise, chili sauce, sour cream, parsley, onion, relish, lemon juice, horseradish, and Worcestershire sauce to a small bowl and whisk until well combined. Note that this will yield slightly more than you need for your sandwiches. Any extra can be saved in an airtight container and refrigerated for several days. The dressing you are making for this sandwich is known as a Russian dressing." +537,Make a Reuben Sandwich,13,B,B7,Slice the beef when ready.,"After the corned beef finishes cooking, remove it from the slow cooker and transfer it to a cutting board. Use a carving knife to cut the beef into small slices. Slice against the grain instead of with it. Slow cooked corned beef is already tender, but if you slice it against the grain, it will be even tenderer. Slicing with the grain, however, can cause the beef to become a little tougher and stringier." +538,Make a Reuben Sandwich,14,B,B8,Melt butter in a large skillet.,"Add roughly 2 Tbsp (30 ml) of butter to a large skillet and heat on the stove over medium heat until the butter melts. Note that a griddle or wide griddle pan may work even better since it has low sides, making it easier to flip the sandwiches during the cooking process." +539,Make a Reuben Sandwich,15,B,B9,Assemble the sandwiches.,"Layer equal amounts of sliced corned beef, cheese, sauerkraut, and Russian dressing onto six slices of your toasted bread. Top each sandwich with another slice of rye bread. Each sandwich should have two slices of cheese on it and as much as 4 Tbsp (60 ml) of Russian dressing. Remove the sauerkraut from the slow cooker using a slotted spoon, draining as much liquid as possible from the sauerkraut before adding it to the sandwich." +540,Make a Reuben Sandwich,16,B,B10,Cook the Reuben sandwiches on the stove.,"Add the sandwiches to the prepared skillet and cook for about 7 minutes on the first side, or until the sides are crisp and golden brown. Flip with a spatula and finish cooking for a few more minutes, just long enough for the cheese to melt and the other side to turn golden brown. Note that you may need to prepare the sandwiches one or two at a time instead of cooking all six at once. You may also need to add more butter as you continue to finish the sandwiches." +541,Make a Reuben Sandwich,17,B,B11,Slice and serve.,Transfer each finished sandwich to a cutting board and cut in half with a serrated knife before serving. +542,Make a Reuben Sandwich,18,C,C1,"Combine the dressing ingredients.Place the vegan mayonnaise, ketchup, and relish in a small bowl and whisk together until well combined.","Set aside until ready to use. This is a vegan alternative to Thousand Island dressing, which usually contains standard mayonnaise." +543,Make a Reuben Sandwich,19,C,C2,"Heat the cider vinegar, soy sauce, peppercorns, and caraway in a saucepan.","Place the four ingredients in a small saucepan and heat over medium heat, stirring frequently, until the mixture begins to simmer but has not yet come to a full boil. Heating the ingredients will help the flavors blend more thoroughly." +546,Make a Reuben Sandwich,22,C,C5,Sauté the tempeh.,"Add the tempeh to the hot oil and sauté for 3 to 4 minutes, turning halfway through to cook both sides. This part of the process makes the tempeh slightly crispy." +547,Make a Reuben Sandwich,23,C,C6,Heat oil in another frying pan.,"Grease a frying pan or griddle with a light coating of olive oil and heat for a couple of minutes over medium heat. You could also use cooking spray instead of olive oil, if desired." +548,Make a Reuben Sandwich,24,C,C7,Assemble the sandwiches.,"Lay out 4 slices of rye bread. On each slice, place 1/4 of the tempeh, 1 slice of vegan cheese, 1/4 of the sauerkraut, and 1/4 of the vegan Thousand Island dressing. Top each sandwich with another slice of rye bread." +549,Make a Reuben Sandwich,25,C,C8,Cook until the bread turns golden brown.,Place the assembled sandwiches in the oiled frying pan and cook for 1 to 2 minutes on each side. Each side should turn a light golden brown when done. +550,Make a Reuben Sandwich,26,C,C9,Serve hot.,Remove the finished sandwiches and place them on a cutting board. Cut in half with a serrated knife and enjoy. +551,Make Potstickers (Guo Tie),0,none,1,Mix boiling and room temperature water together.,"The potsticker dough may reach a better consistency if the water is slightly warm.Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water. Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.;" +552,Make Potstickers (Guo Tie),1,none,2,Consider adding optional ingredients.,"While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step. If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt." +553,Make Potstickers (Guo Tie),2,none,3,Mix the water gradually into the flour until it becomes sticky.,"Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible. Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out." +554,Make Potstickers (Guo Tie),3,none,4,Knead the dough with your hands until it becomes smooth.,"Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball. Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with. If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in. Remember to wash and dry your hands thoroughly before you begin kneading." +555,Make Potstickers (Guo Tie),4,none,5,Wrap the dough and let it sit 10–30 minutes.,"Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.Let the dough sit for at least 10 minutes, and preferably for half an hour. To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling." +556,Make Potstickers (Guo Tie),5,none,6,Divide the dough into roughly twenty pieces.,"Return to the dough after it's had enough time to ""relax,"" or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones. Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide." +557,Make Potstickers (Guo Tie),6,none,7,Roll each piece of dough into a circle.,"Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin. You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly. Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin." +558,Make Potstickers (Guo Tie),7,none,8,Sprinkle each circle with flour.,"After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete." +559,Make Potstickers (Guo Tie),8,none,9,Keep the wrappers wet.,"Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months." +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." +561,Make Potstickers (Guo Tie),10,none,11,Remove excess moisture from the cabbage.,"Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander." +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." +572,Make Potstickers (Guo Tie),21,none,22,Reduce heat and cover the pan.,"Cover the pan, reduce to low heat, and fry for a few minutes until the bottom of the potstickers are crisp and golden-brown. Depending on the temperature of the pan, this could take anywhere from two to seven minutes.You may lift the lid to check on the potstickers' progress. Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes." +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. +575,Make Potstickers (Guo Tie),24,none,25,Serve immediately with dipping sauce.,"Remove the potstickers from the pan and cook additional batches if necessary. Once all the potstickers are cooked, serve them with a sauce of your choice: Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil. Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce. Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce." +577,Make Mediterranean Vegetable Cheese Pie,1,none,2,Cut remaining slices in half and arrange around side of plate.,Season with salt and pepper. Lightly spray them again. Bake 12 to 15 minutes. Remove from oven and set aside. +578,Make Mediterranean Vegetable Cheese Pie,2,none,3,"Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes.",Add the garlic and sauté about 1 minute. Add the spinach and stir until just heated through. Remove from heat. Drain excess fluid from onion and spinach mixture. +579,Make Mediterranean Vegetable Cheese Pie,3,none,4,"In a bowl, beat eggs and egg whites.",Stir in ricotta and cottage cheese. Add half the basil and a pinch of salt and set aside. +580,Make Mediterranean Vegetable Cheese Pie,4,none,5,Spoon onion and spinach mixture into pie plate over potatoes.,"Layer on egg mixture, then slices of zucchini." +581,Make Mediterranean Vegetable Cheese Pie,5,none,6,Bake 35 to 40 minutes or until egg is set and a knife inserted into pie comes out clean.,Sprinkle grated cheeses evenly over top of pie and top with basil garnish. Return to oven for 5 minutes or until cheese melts. +582,Make Mediterranean Vegetable Cheese Pie,6,none,7,Remove from oven and let sit for 5 minutes.,Cut pie into 4 wedges. +583,Make Mediterranean Vegetable Cheese Pie,7,none,8,Serve immediately., +590,Make Russian Salad,6,B,B1,Boil the potatoes.,"Take your potatoes and place them in a medium pot. Fill the pot with water and boil it on high heat for 20-30 minutes, or until tender. Take them off the stove and let them cool. Leave the skins on the potatoes to help keep nutrients in the potatoes." +593,Make Russian Salad,9,B,B4,Chop the rest of the ingredients.,"Take the potatoes, apples, carrots, and pineapple and cut them into cubes. Make sure to remove the seeds from the apples. Add these cubes to the bowl with the cabbage and the cucumbers. Mix them all together.You don't have to cut the pineapple if the chunks are small enough for you. You can peel the apples and carrots if you want, but they have beneficial vitamins and minerals in them." +594,Make Russian Salad,10,B,B5,Add the remaining ingredients.,"Add the white pepper powder, sugar, salt, fresh cream, and mayonnaise. Mix the ingredients together well. Make sure the ingredients are covered evenly. Once the ingredients are mixed, top with the raisins. Refrigerate for a few hours or until the salad is completely chilled." +598,Make Grilled Pineapple,0,none,1,"Prepare the pineapple by trimming the top off, coring, and peeling it.","Cut them into quarters, then 1 inch (2.5 cm) slices.;" +599,Make Grilled Pineapple,1,none,2,"Measure and add the honey, melted butter, and lemon/lime juice in a small bowl.",Stir with a spoon. +600,Make Grilled Pineapple,2,none,3,Apply the marinate mixture to the pineapple slices in two ways:,"Brush the mixture to the slices with a glazing brush on both sides. Add the marinate and pineapple slices in a large freezer bag. Place in the refrigerator for 30 minutes or overnight, for best flavor." +601,Make Grilled Pineapple,3,none,4,"Grill the slices for about 3-4 minutes on each side, or until grill marks appear.", +602,Make Grilled Pineapple,4,none,5,Remove from the grill and use any remaining marinate or glaze for additional flavoring., +603,Make a Frozen Peanut Butter and Banana Popsicle,0,none,1,Peel a banana and slice it in half.,; +604,Make a Frozen Peanut Butter and Banana Popsicle,1,none,2,Insert a Popsicle stick into the bottom of the banana.,"Put it into the flat side that you cut. Make sure you place it far in enough that it will hold the banana, but not too far that you don't have much to hold." +605,Make a Frozen Peanut Butter and Banana Popsicle,2,none,3,Spread peanut butter on the banana halves with a knife or spoon., +606,Make a Frozen Peanut Butter and Banana Popsicle,3,none,4,Place as many pieces of chocolate as you want onto the peanut butter coated banana.,"Optional: Instead of chocolate, evenly coat the banana with crushed cereal crumbs for a nice crunch." +607,Make a Frozen Peanut Butter and Banana Popsicle,4,none,5,Transfer the bananas on a paper-lined plate and place it in the freezer for 1-2 hours., +609,Make a Frozen Peanut Butter and Banana Popsicle,6,none,7,Finished., +610,Make Sandwich Wraps,0,none,1,Choose your ingredients.,"The next time you're at the market, look for foods you like. A good rule of thumb is that if they would work well in a sandwich, they would work well in a wrap, but because a wrap is enclosed, you can also include things that might not handle well on a sandwich.;" +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." +613,Make Sandwich Wraps,3,none,4,"Add seafood, if you like it.","Shrimp and fish make good, lighter additions to wraps. You can also use canned tuna or salmon, inside or outside of a tuna salad mixture. Generally, use meats or seafood. Seafood tends to have more of a delicate flavor and texture that can be overwhelmed by heavier meats." +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." +615,Make Sandwich Wraps,5,none,6,"Try fruits, fresh or dried.","While they're not as frequent an addition to sandwiches or salads, you may find you like the bit of sweetness or tartness that fruits add. Try bits of pear or apple, grapes, raisins, or any other fruit you think might taste good with your combination of fillings." +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." +618,Make Sandwich Wraps,8,none,9,Add any seasonings you want.,"Salt and pepper are common choices, but don't forget other fresh or dried herbs and spices, like basil, oregano, cinnamon, or chili powder." +619,Make Sandwich Wraps,9,none,10,Visually divide the wrap into three strips.,"Place the fillings down the center strip, stopping short of the ends. Fold about three inches of each end in toward the middle. Then roll the rest of the tortilla over around the fillings. Roll snugly." +620,Make Sandwich Wraps,10,none,11,"For a restaurant look, slice the entire wrap in half on a diagonal.", +622,Make Sandwich Wraps,12,none,13,"For a ham, lettuce and tomato wrap (HLT wrap): Use three pieces of ham.","Lay down lettuce pieces, then the ham slices, then cheese over the ham. Lay a slice of tomato, pepper and cucumber on top of the cheese, all stacked. Sprinkle oregano, salt and pepper over the wrap. Add a little oil if wished. Wrap up and enjoy." +623,Make Crispy Hazelnut Bananas,0,none,1,Combine coconut and sugar.,; +624,Make Crispy Hazelnut Bananas,1,none,2,Add hazelnuts to mixture and mix together quickly., +625,Make Crispy Hazelnut Bananas,2,none,3,Dip peeled sliced bananas into orange juice., +627,Make Crispy Hazelnut Bananas,4,none,5,Bake or fry with favorite oil or shortening.,"If frying, fry for 1 - 2 minutes over a medium - high heat. If baking, bake for about 10 minutes in a pre-warmed moderately hot oven." +628,Make Crispy Hazelnut Bananas,5,none,6,"Serve with ice-cream, cream, soy cream or soy ice-cream.", +629,Make Meatballs Quickly,0,A,A1,Select your favorite meatball recipe and follow the directions on how to make up the meatball mixture.,; +630,Make Meatballs Quickly,1,A,A2,"Place the meatball mixture onto a clean, flat surface.",A cutting board is particularly good to use as you will be using a knife to cut the meatballs. +632,Make Meatballs Quickly,3,A,A4,Cut the meat into squares using a sharp knife., +633,Make Meatballs Quickly,4,A,A5,Choose whether to leave the meatballs in square shapes or roll them into round shapes.,"The square ""meatballs"" are not as pretty but are quicker to make." +634,Make Meatballs Quickly,5,A,A6,Place the meatballs onto a greased baking sheet.,Bake at 400°F or for approximately 30 minutes or until the meatballs test done. +638,Make Meatballs Quickly,9,B,B4,"Add the ground beef, ground pork, sauteed onion, salt, allspice, white pepper and sugar to a mixing bowl.", +640,Make Meatballs Quickly,11,B,B6,Shape meatballs following the suggested method.,You can also shape the meatballs by dipping two spoons in ice cold water before shaping them into small meatballs. They should look like large marbles. +641,Make Meatballs Quickly,12,B,B7,Add the melted butter to the skillet and heat., +642,Make Meatballs Quickly,13,B,B8,Brown the meatballs in the hot butter.,Shake the pan often so all sides of the meatballs are evenly browned. +649,Make Meatballs Quickly,20,C,C2,Pour milk over the torn bread and let stand 5 minutes., +650,Make Meatballs Quickly,21,C,C3,"Add the egg, beef, cheese, basil, oregano, salt and pepper to the meat mixture.", +651,Make Meatballs Quickly,22,C,C4,Mix to combine., +652,Make Meatballs Quickly,23,C,C5,Shape into meatballs using the suggested quick method., +653,Make Meatballs Quickly,24,C,C6,"Bake the meatballs for approximately 30 minutes at 400°F or 204°C, or until meatballs test done.", +654,Make Meatballs Quickly,25,C,C7,Pour your favorite spaghetti sauce into a saucepan., +655,Make Meatballs Quickly,26,C,C8,Drop meatballs into the saucepan., +656,Make Meatballs Quickly,27,C,C9,Simmer meatball mixture for approximately 20 minutes., +657,Make Meatballs Quickly,28,C,C10,Serve over hot cooked spaghetti., +658,Make Honey Chilli Pasta,0,none,1,Boil the pasta and leave it to cool.,; +659,Make Honey Chilli Pasta,1,none,2,"Now, heat oil in a pan and fry garlic until it becomes golden.", +661,Make Honey Chilli Pasta,3,none,4,"Add to it cow pea beans, Thai chilli paste, black pepper, chilli garlic sauce, soy sauce, honey, vinegar, oregano and boiled pasta and mix and now left it to be cooked for 2-3 minutes on a light flame.", +662,Make Honey Chilli Pasta,4,none,5,Take the pasta in a dish and serve hot., +663,Prepare Mashed Potatoes,0,A,A1,Peel the potatoes.,"After you wash the potatoes thoroughly under cool water, use a sharp knife or a potato peeler to peel off the skin. You can also keep the skin on Yukon Gold or red skin potatoes, if you like, but baking potatoes should be peeled." +664,Prepare Mashed Potatoes,1,A,A2,Boil the potatoes in a large pot of water.,"First, boil the water by itself, adding a pinch of salt. The pot should be large enough to comfortably hold the potatoes without crowding them. Once the water begins to boil, add the potatoes and cook them covered for 15-20 minutes, or until they are soft. To test them, put a fork in them and see if they are tender enough to slide right off the fork. When they're done, drain the water from the pot and transfer them to a plate." +665,Prepare Mashed Potatoes,2,A,A3,Mash the potatoes as you add the other ingredients.,"Begin to mash the potatoes and add 2 tablespoon (29.6 ml). of melted butter and 1/2 cup of milk along the way. This will make them taste richer and creamier and will make them easier to mash as well. A potato masher is ideal for mashing potatoes, but you can also use a large fork, a whisk, or a wooden spoon. You can also mash potatoes with the following tools: a wire masher, a stainless steel masher, a ricer, or an electric mixer. Do not mash potatoes with a food processor, or you'll end up with a gooey mess." +667,Prepare Mashed Potatoes,4,A,A5,Serve.,Garnish the mashed potatoes with 4 sprigs of parsley and enjoy them while they're hot. +672,Make Chicken and Dumplings,0,none,1,Start with an already roasted chicken from your local market.,"The heavier the seasoning the better. De-bone and separate the chicken. Meat into one bowl, skin into another bowl and discard the bones. (Nibbling is allowed -- I mean what else are you going to do with those scrawny wing pieces.);" +673,Make Chicken and Dumplings,1,none,2,"Go through the chicken meat to make sure there is no cartilage, bones or excess fat.",Tear the pieces into chunks. +674,Make Chicken and Dumplings,2,none,3,Go through the chicken skin and discard the fattier pieces and keeping the heaviest of the seasoned pieces.,Finally chop the saved skin. +676,Make Chicken and Dumplings,4,none,5,In a bowl mix Bisquick and powdered rosemary & dried parsley.,Add milk and stir until loosely mixed. +677,Make Chicken and Dumplings,5,none,6,Heat up a large pot on high., +678,Make Chicken and Dumplings,6,none,7,"Add chicken skin, carrots, celery & onions to the pot.", +679,Make Chicken and Dumplings,7,none,8,"Cook, stirring to avoid burning, for about 5 minutes.", +680,Make Chicken and Dumplings,8,none,9,Toss in the garlic and stir for a few seconds.,Be careful not to let the ingredients burn. +681,Make Chicken and Dumplings,9,none,10,De-glaze the bottom with the Chicken stock and then add potatoes., +682,Make Chicken and Dumplings,10,none,11,Bring to just under a boil than turn to medium heat and add thyme and sage., +683,Make Chicken and Dumplings,11,none,12,Add Chicken to the pot and simmer for about 30 minutes so that all the flavors can combine., +684,Make Chicken and Dumplings,12,none,13,Taste and salt as needed., +685,Make Chicken and Dumplings,13,none,14,Once the soup is flavored to taste drop spoon fulls of dumpling dough into the pot.,Yes that's right. Spoon fulls of raw dough go into the hot soup. Trust me. Now let this simmer at medium for 10 minutes. +686,Make Chicken and Dumplings,14,none,15,"Turn the heat down to low, cover and simmer for another 10 minutes to cook the top side of the dumplings.", +687,Make Chicken and Dumplings,15,none,16,Ladle into large bowls and serve with fresh ground pepper., +688,Make Chicken and Dumplings,16,none,17,Finished., +689,Make Lemon Pepper Tortilla Crusted Fish,0,none,1,Preheat the oven to 375 °F (191 °C).,; +690,Make Lemon Pepper Tortilla Crusted Fish,1,none,2,Chop 6 fresh corn tortillas to fine crumb in a food processor or blender., +691,Make Lemon Pepper Tortilla Crusted Fish,2,none,3,Add 2 teaspoons lemon pepper to tortilla breading., +692,Make Lemon Pepper Tortilla Crusted Fish,3,none,4,Add 1/2 teaspoon garlic powder to tortilla breading., +693,Make Lemon Pepper Tortilla Crusted Fish,4,none,5,Add 1 teaspoon fresh squeezed lemon juice to breading., +694,Make Lemon Pepper Tortilla Crusted Fish,5,none,6,Beat one egg to make an egg wash., +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.", +696,Make Lemon Pepper Tortilla Crusted Fish,7,none,8,Place on greased cookie sheet and bake for about 15 minutes or until fish is cooked through and tortilla breading is crisp., +697,Make Lemon Pepper Tortilla Crusted Fish,8,none,9,Serve with wedge of lemon for extra flavor., +699,Make Caesar Salad Dressing,0,A,A1,Mash the anchovies and garlic into a paste.,"Using a sharp knife, chop up the anchovy fillets and garlic cloves. Mash the two together with the flat side of the blade, then sprinkle the mixture with salt.A small can of anchovy fillets should contain all you need. Get the anchovies packed in oil, then drain well before using them for this dressing. If you don't wish to use anchovy fillets, you could 2 tsp (10 ml) of prepared anchovy paste instead.;" +700,Make Caesar Salad Dressing,1,A,A2,"Whisk in the egg yolk, lemon juice, and mustard.","Place the mashed anchovy mixture in a medium bowl. Add the egg yolk, lemon juice, and mustard, whisking well to combine. Only use egg yolks from pasteurized eggs. There's no heat involved in this recipe, so the yolks won't be cooked." +701,Make Caesar Salad Dressing,2,A,A3,Gradually whisk in the oil.,"Pour a thin stream of olive oil into the mixture, whisking simultaneously. Continue whisking until the dressing becomes thick and glossy. The ingredients should be fully emulsified, forming a consistently thick dressing.If you are unable to pour and whisk simultaneously, add the oil 1 Tbsp (15 ml) at a time and whisk well after each addition. Adding the oil too quickly can make it difficult to blend into the rest of the ingredients." +702,Make Caesar Salad Dressing,3,A,A4,Add the cheese and pepper.,"Sprinkle the Parmesan cheese and ground black pepper into the dressing. Whisk to combine. If desired, you could also add more salt and lemon juice during this step. Perform a taste test and adjust the seasonings as needed." +703,Make Caesar Salad Dressing,4,A,A5,Serve.,"Drizzle the room temperature dressing over a prepared Caesar salad. Alternatively, chill it in your refrigerator for several hours and serve the dressing cold. You can prepare this dressing 24 hours in advance, but it's best to save and use homemade Caesar dressing within one or two days. Keep it in an airtight container in your refrigerator and whisk slightly before serving." +704,Make Caesar Salad Dressing,5,B,B1,"Combine the garlic, mustard, vinegar, and salt.","Place the minced garlic, Dijon mustard, white vinegar, and salt in a blender or food processor. Pulse to combine.Continue until the ingredients are thoroughly mixed. You should still see pieces of minced garlic in the mixture; you do not need to blend them down into a smooth paste. Note that you should use fresh minced garlic, not dried. If you choose to use whole cloves, smash and mince four cloves before adding them to the blender." +705,Make Caesar Salad Dressing,6,B,B2,Blend in the mayonnaise.,"Add the mayonnaise to the blender. Process for several seconds, or until a thick paste forms. The mayonnaise acts as a replacement for the egg yolk found in more conventional Caesar dressing recipes. Mayonnaise contains egg, so it can add the same sort of thickness and richness to the dressing while minimizing the risk of food poisoning." +706,Make Caesar Salad Dressing,7,B,B3,Pour the olive oil into the blender.,"Continue blending the dressing on low speed. Pour a thin, steady stream of olive oil into the dressing through the top opening, and blend until combined. Once everything combines into a thick, even dressing, scrape down the sides of the blender with a spatula. Stir the dressing to mix in these scrapings." +707,Make Caesar Salad Dressing,8,B,B4,Add the remaining ingredients.,"Pause the blender. Add the anchovy paste, lemon juice, Worcestershire sauce, Parmesan cheese, and black pepper. Pulse for several more seconds, or until combined. Alternatively, you could stir these ingredients into the dressing instead of pulsing them in with the blender. If desired, you may omit the anchovy paste. The Worcestershire sauce in this recipe will still give the dressing its characteristic deep, salty flavor, but adding the anchovy paste will further emphasize that particular flavor profile. Taste the dressing at this stage and adjust the seasonings as desired." +708,Make Caesar Salad Dressing,9,B,B5,Serve.,"Toss the finished dressing into a prepared Caesar salad. You can serve it at room temperature or slightly chilled. Ideally, you should use the dressing within one or two days. Store it in the refrigerator in an airtight container, then whisk well before serving." +709,Make Chicken Liver Pate,0,none,1,Clean and prepare the chicken livers.,Wash the chicken livers briefly under cold water. Set the livers on a cutting board and trim the connective veins from each. Dispose of the veins in the trashcan. Cover a plate with paper towel and place the livers onto it one at a time. Soak up excess water from each liver with a separate paper towel. Sprinkle salt and pepper generously over the livers and press the seasonings into the livers with your hands. Do not squeeze the livers.; +710,Make Chicken Liver Pate,1,none,2,Chop and prepare the added ingredients.,"Cut up the pancetta, garlic, parsley and shallots. Place them aside. Ready the Cognac, capers and lemon juice." +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." +712,Make Chicken Liver Pate,3,none,4,"Add the pancetta, garlic and Cognac.","Toss in the chopped pancetta and turn the heat to ""low."" Stir the mixture as the pancetta cooks and the fat renders. This should only take 1 to 2 minutes. Throw in the garlic and let it cook for approximately 1 minute. You should be able to smell the garlic before moving to the next step. Pour in the Cognac, stirring as you do so. Cook the Cognac for only 30 seconds before removing the pan from heat completely." +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. +714,Make Carmelita Bars,0,none,1,Preheat the oven to 350 °F (177 °C).,; +715,Make Carmelita Bars,1,none,2,Lubricate the baking pan., +716,Make Carmelita Bars,2,none,3,"In the saucepan, add the 2 cups white sugar and 1/2 cup water, while the heat is at medium-high.", +717,Make Carmelita Bars,3,none,4,"Once the sugar is melting toward the edges, stir moderately to mix the contents.", +718,Make Carmelita Bars,4,none,5,"Once the mixture is dark amber, stir vigorously and turn the heat to low.", +719,Make Carmelita Bars,5,none,6,Add 4 tablespoons (1/2 stick) of butter.,"Once the butter is totally melted, add the **lukewarm** cream slowly, while stirring slowly. Once the cream has been added, stir moderately until it is all incorporated. Turn off the heat and set it aside." +720,Make Carmelita Bars,6,none,7,"In the mixing bowl, add the flour, oatmeal, brown sugar, baking soda, chocolate chips, and salt and mix on low speed in the bowl.", +721,Make Carmelita Bars,7,none,8,Microwave the remaining butter until melted., +722,Make Carmelita Bars,8,none,9,Add and incorporate this with the ingredients in the mixing bowl., +723,Make Carmelita Bars,9,none,10,Split half the dough and press into baking pan., +724,Make Carmelita Bars,10,none,11,Put most (about 3/4) of the caramel sauce on top of the dough., +725,Make Carmelita Bars,11,none,12,Press the remaining dough on top of caramel., +726,Make Carmelita Bars,12,none,13,Spread remaining caramel on top of dough., +727,Make Carmelita Bars,13,none,14,Bake for 20 minutes., +728,Make Carmelita Bars,14,none,15,Finished., +729,Shave Chocolate,0,A,A1,Choose a peeler.,Note that different sizes of peelers will produce different sizes of shavings.; +730,Shave Chocolate,1,A,A2,Choose chocolate at room temperature.,"Place a sheet of parchment or a plate underneath, to catch the shavings as they fall." +733,Shave Chocolate,4,A,A5,"Add the shavings to your pastries, baked goods and cold puddings.", +740,Shave Chocolate,11,C,C1,Melt chocolate in a bowl set over simmering water.,The chocolate must be at room temperature before using it. +741,Shave Chocolate,12,C,C2,Remove the melted chocolate.,Allow it to cool for one minute. +743,Shave Chocolate,14,C,C4,Let the chocolate cool.,"When it is about to set, hold a long and sharp knife upright, holding it non-blade side, lower end, with your other hand." +744,Shave Chocolate,15,C,C5,Drag the knife in a sawing motion towards you., +747,Shave Chocolate,18,D,D2,Find a suitable large bar of chocolate., +748,Shave Chocolate,19,D,D3,Grate the chocolate against the grater's holes.,Allow the chocolate pieces to gather on the parchment paper at the base. Large grater holes produce large shaved chocolate pieces. Smaller grater holes produce fine or powdery chocolate shavings. +749,Shave Chocolate,20,D,D4,Continue until you have as much as needed., +750,Shave Chocolate,21,D,D5,Transfer the grated or shredded chocolate to the food items as needed., +751,Make Blueberry Strudel,0,none,1,Pick blueberries!,"You need about four and half cups per serving (about 6 strudels) so go to a blueberry farm and pick the ripest, juiciest ones you can find. It might be easier to pick up a box at the local supermarket.;" +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." +753,Make Blueberry Strudel,2,none,3,Arrange 2-3 sheets of phyllo on a counter to dry.,"Keep the other 12 stacked, and then cut them in halves. Cover the dough with wrap and a damp washcloth (this will prevent it from drying out.) Crumble the 3 dried sheets of dough and place into a bowl." +754,Make Blueberry Strudel,3,none,4,Preheat the oven to 400 degrees.,"Slather a sheet with butter, and then place it somewhere where it will not get in the way. Brush butter on a sheet of phyllo. Continue doing so until you have about 4 layers. Sprinkle two teaspoons of the dried phyllo and top with the filling. Roll dough until you have a strudel size appropriate for you. (Usually, it will be about 41/2 by 21/2 inches.)" +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." +757,Use Leftover Roast,0,A,A1,Make beef broth.,"You can make a rich beef broth to have on its own or use the broth as a base for soups and stews. To make the broth, just saute large pieces of the leftover roast beef along with one diced onion. Once the onion is soft, add enough water to cover the meat. Bring this to a light boil and keep cooking until the water darkens.Taste the broth every once in a while to see when it's finished cooking. Once the broth tastes robust, turn off the heat and strain and serve it or use it in your recipe.;" +758,Use Leftover Roast,1,A,A2,Turn it into white gravy.,Heat a little oil or the roast drippings in a saucepan and stir in a little flour to make a roux. Whisk in milk and keep whisking until the gravy thickens. Dice some of the leftover roast and add it to the gravy. Taste it and add salt and pepper until it suits your tastes.Serve this white gravy with fried chicken or biscuits. It makes a great breakfast or simple supper. +759,Use Leftover Roast,2,A,A3,Toss together a roast beef salad.,"If you're trying to eat a little healthier after a large roast, make a salad. Mix up your favorite salad and add leftover roast that you've cut into strips. For example, you could use the roast in a Nicoise salad, in a Cobb salad, or in a Thai salad. Add the meat cold or reheat it slightly so it's warm.Leftover roast is great in salads with strong flavors. Choose rich dressings or cheese to go with the meat. Try Caesar dressing and Parmesan or blue cheese." +760,Use Leftover Roast,3,A,A4,Fry up a quick hash.,"For a light meal or filling breakfast, dice potatoes, onion, and the leftover roast. Fry the potatoes in a little oil until they soften. Add the diced onion and roast. Continue to fry the hash until the potatoes are crispy, the onions are cooked, and the roast has heated up. Serve the hash with a little hot sauce or steak sauce. Season the hash with salt, pepper, or your favorite herb blends." +761,Use Leftover Roast,4,A,A5,Add roast to a quiche or frittata.,"Dice strips of the roast into small pieces and add them to your favorite quiche or frittata recipe. Consider adding chopped, cooked asparagus and Parmesan cheese for an even richer dish. Cook the quiche or frittata according to the recipe instructions.You don't need to reheat the roast before adding it to the quiche or frittata since the whole thing will bake in the oven." +762,Use Leftover Roast,5,B,B1,Create your own casserole.,"A filling casserole is a great way to use up a roasts and any leftover vegetables you may have in your fridge. Cook a simple sauce or use leftover gravy as a base for the casserole. Cut up leftover roast and stir it into the sauce along with cooked vegetables and pasta. Bake the casserole until it's hot and bubbly. If you'd like to base your casserole off of a recipe, try stroganoff. Toss together mushrooms, leftover roast, onions, sour cream and noodles. Bake the stroganoff and serve it with crusty bread." +763,Use Leftover Roast,6,B,B2,Cook up a curry.,"Heat a simmer sauce or make your favorite curry and stir in diced roast. You can also add coconut milk, bamboo shoots, and vegetables to round out the curry. Potatoes, eggplant, carrots, and carrots work well with leftover roast. Serve the curry along with one of these sides:Jasmine rice Naan Quinoa Bulgar" +764,Use Leftover Roast,7,B,B3,Heat up a stir fry.,"Assemble your favorite stir fry vegetables (like snow peas, snap peas, carrot strips, bell peppers, or bok choy). Saute the vegetables in a little oil until they soften. Stir in strips of leftover roast and cook them over high heat until they heat up. Season the stir fry with:Soy sauce Honey Lemon juice Cooking sherry" +765,Use Leftover Roast,8,B,B4,Use the roast in burritos.,Shred the leftover roast using two forks. Heat the meat in a skillet or in the oven and season the meat with taco seasoning. Combine the meat with strips of bell pepper and onion. Cook the burrito filling until the vegetables soften. Fill flour tortillas with the meat and vegetable filling and roll the tortillas into burritos.You can serve the burritos after you roll them or heat the rolled burritos in the skillet to crisp them up. +766,Use Leftover Roast,9,B,B5,Simmer the meat in a chili.,"Chili is a great way to use up leftover roast if you don't have a lot of meat. Combine chunks of the leftover roast in a large sauce pot and add cans of diced tomatoes and beans. Simmer the chili mixture along with tomato sauce and chili seasonings. If you'd like to make a stew, just chunk up the leftover roast and simmer it with your choice of vegetables in a beef broth or stock. You can thicken the stew with a cornstarch and water." +767,Use Leftover Roast,10,B,B6,Make sandwiches with the roast.,"For a quick sandwich, place slices of the cold roast on your favorite bread with your favorite condiments. You could also make a hot sandwich by quickly frying strips of the leftover roast and placing it on your favorite bread. Lay a piece of cheese and sauteed onions over the meat and warm the entire sandwich in the oven until the cheese melts. Consider making these sandwiches with leftover roast:French dip Sloppy joes Steak sandwiches" +768,Cook Pork Tenderloin,0,none,1,Create a dry rub.,"Using your favorite mix of herbs and spices, create a ""rub"" to spread over the uncooked tenderloin. The flavors will form a crust when the tenderloin is cooked. You'll need about 1/2 cup (48 g) of dry rub for every pound of pork tenderloin. Simply spoon the rub over the tenderloin and use your hands to spread it so it covers the entire cut of meat. Consider making a spicy chili rub with chili powder, garlic powder, cumin and pepper. Or do an Italian herb rub with dried oregano, parsley, thyme and coriander. Just make sure the spices add up to 1/2 cup (48 g), and top it off with a few pinches of salt.;" +769,Cook Pork Tenderloin,1,none,2,Brine the tenderloin.,"Brining meat tenderizes it and distributes flavors through to the middle. Make a brine using 1 quart (.9 liters) of water and 1/4 salt as the base. Put the brine in a pot, add the tenderloin, place in the fridge, covered, overnight. When you're ready to cook the tenderloin, remove it from the brine and pat it dry. Flavor the brine with additional spices like cumin, red pepper flakes, or even maple syrup. Add as much or as little of each flavor as you like." +770,Cook Pork Tenderloin,2,none,3,Marinate the tenderloin.,"A marinade is similar to a brine, but instead of water you soak the pork in a mixture of vinegar, oil and spices. Make a marinade with 1/2 cup olive oil (118 ml) and 1/2 cup (118 ml) vinegar. Mix in a teaspoon of each of your favorite spices. Place the pork loin in a sealable food storage bag. Pour in the marinade. Seal the bag and allow it to sit in the refrigerator overnight. When you're ready to cook the tenderloin, remove it from the food storage bag and pat it dry." +771,Cook Pork Tenderloin,3,none,4,Stuff pork tenderloin.,"Butterfly the tenderloin by cutting it in half lengthwise, stopping about an inch from the edge. Lay it open so you have one long pieces of tenderloin. Cover with a piece of plastic wrap and use a meat mallet to pound it flat. Spread on your favorite rub, seasoning, or a stuffing made from a few cups of cheese and breadcrumbs. Starting from one end, roll the tenderloin into a log. Hold the rolled tenderloin together using toothpicks. Cook the tenderloin using one of the following methods." +772,Cook Pork Tenderloin,4,none,5,Make oven-roasted tenderloin.,"Dress the tenderloin according to the preparation method of your choice. Preheat the oven to 400 degrees Fahrenheit, (204 degrees Celsius). Place pork tenderloin in roasting pan. Roast for 30 minutes. Turn the pork over and roast for another 25 minutes. The pork tenderloin is ready when the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). Remove the pork from the oven and allow to rest for 10 minutes before serving." +773,Cook Pork Tenderloin,5,none,6,Make grilled pork tenderloin.,"Dress the tenderloin according to the preparation method of your choice. Heat a grill to medium-high heat. Place the tenderloin on the grill. Do not place it directly over coals or hot flames; use indirect heat, or it will burn. Cook the tenderloin for 30 - 40 minutes, flipping occasionally. The pork tenderloin is ready when the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). All the pork to rest for 10 minutes before serving." +774,Cook Pork Tenderloin,6,none,7,Make pan-seared pork tenderloin.,"Dress the tenderloin according to the preparation method of your choice. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) Set a skillet coated in cooking oil over medium heat. Sear the tenderloin in the skillet. When it has browned on one side, turn it over using a pair of tongs and brown the other side. Place the tenderloin in a roasting pan. Place the pan in the oven and roast for about 15 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius). Allow the pork to rest for 10 minutes before serving." +775,Make Lunch Box Oatmeal Cookies,0,none,1,Turn on oven to 375 °F (191 °C).,"Put butter and peanut butter in the bowl. Beat with the electric mixer on medium to high speed about 30 seconds or until butter is softened. Stop the mixer. Add granulated sugar, brown sugar, and baking soda. Beat on medium speed until combined, stopping the mixer occasionally and scraping the sides of the bowl with the rubber scraper. Stop the mixer.;" +776,Make Lunch Box Oatmeal Cookies,1,none,2,Add the egg whites and vanilla.,Beat once on medium speed until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with the wooden spoon. Stir in oats. +777,Make Lunch Box Oatmeal Cookies,2,none,3,Drop dough by rounded teaspoons 2 inches (5.1 cm) apart on ungreased cookie sheet.,Put the cookie sheet in oven and bake for 7 to 8 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. +779,Make Chickpea Burgers,0,none,1,"In a food processor, blend chickpeas, yoghurt, curry powder, breadcrumbs & the egg until well combined.","You aren't after a smooth paste, but a paste that still has some texture in it. The goal is to observe when it start to form a mass in the processor bowl as that's the sign that the chickpeas are processed enough to be able to form burgers. If your paste is too coarse or too dry, they may fall apart when cooking.;" +780,Make Chickpea Burgers,1,none,2,"Transfer to a bowl, add herbs and spring onions and season well with salt and pepper.","Additional seasonings to taste can include - some lemon or lime zest, freshly chopped chilli." +781,Make Chickpea Burgers,2,none,3,"Make the paste into burgers, balls, sausages or patties and put aside on a lined tray.","Chill in the fridge until needed, or at least 10 minutes. This makes them more stable for frying. At the same time, make your salad, prepare your breads and everything you wish to serve with these." +782,Make Chickpea Burgers,3,none,4,"Heat a frying pan (preferably non stick, but not essential), with 1 tablespoon of oil.",A large flat BBQ plate or electric frypan is easier for larger burgers. +783,Make Chickpea Burgers,4,none,5,"When the pan is hot enough to fry, add your burgers or patties.","Fry until golden and keep hot. If you are cooking a lot of these, then put the first batches to stay hot in the oven. Turn only once if you can help it - larger, thinner burgers are more likely to break than smaller patties." +784,Make Chickpea Burgers,5,none,6,Serve and enjoy.,"Leftover cooked rissoles are excellent cold for lunch on a hot day, or as an appetizer with a dipping sauce." +785,Make Chickpea Burgers,6,none,7,Finished., +786,Cook with Sorrel,0,A,A1,Immerse the sorrel in warm water.,Wash the sediment and dirt from your sorrel by immersing it in a tub of water. Run your fingers across the leaves to wash them before removing them from the water. +787,Cook with Sorrel,1,A,A2,Pat the sorrel dry with paper towels.,Press down on the sorrel with paper towels and try to absorb as much moisture as you can. +788,Cook with Sorrel,2,A,A3,Fold the sorrel in half.,Folding the sorrel in half makes it easier for you to cut both sides of the stem. +789,Cook with Sorrel,3,A,A4,Cut the stem out of the bottom of each leaf.,"With the sorrel leaf folded, make an angled cut to take off the hard stem of the sorrel. The cut should run about two-thirds up the stem of each leaf." +791,Cook with Sorrel,5,B,B1,Melt the butter in a saucepan.,"Place the pan on the stovetop and turn it on to medium-high. Take 3 tablespoons (44.36 ml) of butter and place it in the hot pan. Mix the melting butter with a fork or spoon until it liquefies. Turn the heat down to medium once it's melted. If the butter starts turning a dark brown, you are burning it." +792,Cook with Sorrel,6,B,B2,"Add sorrel, chervil, and chives to the melted butter.","Add 2 cups (50 g) of fresh sorrel leaves, 1/4 cup (5 g) of chervil, and 1/2 cup (15 g) of chives to the melted butter and allow the sorrel to wilt. This should take approximately two minutes.You can replace chervil with fresh parsley." +793,Cook with Sorrel,7,B,B3,Mix in heavy cream.,Pour 1/2 cup (118.29 ml) of heavy cream over the wilted sorrel leaves. Bring the sauce to a boil then reduce it to a simmer for about five minutes. +794,Cook with Sorrel,8,B,B4,Season with salt and pepper and serve with fish.,"Remove the pan from the heat and taste it with a spoon. Add salt and pepper to taste. This sorrel sauce tastes best over fish like salmon, halibut, cod, and sole." +795,Cook with Sorrel,9,C,C1,Bring vegetable stock to a boil.,"Pour your vegetable stock into a deep pot and turn the stovetop to high. Once your stock starts boiling, reduce the temperature to medium to bring your stock to a simmer.You can also use chicken stock." +796,Cook with Sorrel,10,C,C2,Brown the onions with olive oil in another pan.,Pour a teaspoon of oil in another pan and turn your stovetop to high until it starts to smoke slightly. Reduce the heat to medium and start cooking your chopped onions. Stir the pan until the onions become translucent. +797,Cook with Sorrel,11,C,C3,Add the sorrel and onions to the stock.,"Add your chopped sorrel to the stock along with your cooked onions. Mix the sorrel and the onions into the stock for five minutes, uncovered.You can add more sorrel to your stock if you want your soup to taste stronger." +799,Cook with Sorrel,13,C,C5,Pour the egg and cream mixture into your stock.,Use a ladle to trickle the cream and egg mixture into your broth. Continue to ladle the mixture into your soup until you've transferred it all. +804,Make Zucchini Pancakes,0,A,A1,Preheat the oven and grate the zucchini.,Turn the oven on to 300 degrees F (148 C). Wash 2 medium zucchini (weighing a total of 3/4 of a pound or 340 g). Trim off the ends of the zucchini and throw them away. Grate the zucchini on the large side of a box grater so you get large shreds. Place the zucchini into a mixing bowl.Avoid using one really large zucchini instead of the two smaller ones. Larger zucchini can be stringier and have more seeds in the center.; +805,Make Zucchini Pancakes,1,A,A2,Stir in the remaining batter ingredients.,"Grate a little bit of red onion so you get 2 tablespoons. Add the grated onion to the mixing bowl with the zucchini along with 2 extra-large eggs, 6 tablespoons (48 g) of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Stir the batter so the dry ingredients are incorporated.If your batter is really thin and separates from the grated zucchini, you can add the remaining 2 tablespoons (16 g) of flour to thicken it." +806,Make Zucchini Pancakes,2,A,A3,Heat and grease a skillet.,Get out a large skillet that's about 10 to 12-inches (25 to 30-cm) in size. You can use a cast iron skillet. Turn the heat on to medium and place about 1/2 tablespoon of butter and 1/2 tablespoon of oil in the pan. Let the pan heat completely before you cook the pancakes.The butter should melt and the oil will shimmer once the pan is hot. +807,Make Zucchini Pancakes,3,A,A4,Cook the savory zucchini pancakes.,"Turn the heat down to medium-low and drop a few tablespoons of batter onto the skillet for each pancake. You should be able to fit several pancakes at once, depending on the size of your skillet. Cook the pancakes for 2 minutes and then flip them over. Finish cooking them for another couple of minutes. Continue cooking the pancakes in batches and add more butter and oil to the pan if the pancakes start to stick.Place the cooked pancakes on an oven-safe platter and put them in the preheated oven to stay warm. You can hold the pancakes in the warm oven for up to 30 minutes." +808,Make Zucchini Pancakes,4,B,B1,Shred and squeeze the zucchini.,You'll need about 3 medium zucchini in order to get 2 cups (450 g) of shredded zucchini. Wash the whole zucchini and trim away the ends. Shred the zucchini against the large side of a box grater. Put the shredded zucchini into a clean kitchen towel. Squeeze the towel over the sink so the excess liquid drains out into the sink.Removing the extra liquid will prevent the pancakes from becoming soggy. +809,Make Zucchini Pancakes,5,B,B2,Whisk the dry ingredients.,Get out a large mixing bowl and measure out the dry ingredients. Put them in the bowl and whisk them together for 30 seconds. This will help them absorb the wet ingredients evenly and ensure that the baking powder is evenly distributed. You'll need to whisk:1¼ cups(160 g) of white whole-wheat flour or all-purpose flour 2 teaspoons of baking powder 1 teaspoon of pumpkin pie spice blend ¼ teaspoon of salt +810,Make Zucchini Pancakes,6,B,B3,Whisk the wet ingredients.,"Get out a medium-sized mixing bowl and melt 2 tablespoons of butter in it. Add 2 large eggs, 1 cup (240 ml) plus 2 tablespoons of milk, 2 tablespoons of light brown sugar, and 1 teaspoon of vanilla extract. Whisk the wet ingredients until the eggs are combined with the milk and sugars.You could substitute almond extract for the vanilla extract." +811,Make Zucchini Pancakes,7,B,B4,Combine the batter with the zucchini and pecans.,"Make a little well in the middle of the dry ingredients and pour the wet ingredients into it. Use the whisk to combine the wet and dry ingredients completely. Use a rubber spatula to carefully fold in the grated zucchini and ½ cup (62 g) of toasted, chopped pecans.To fold the zucchini, gently use a twisting motion with your wrist as you incorporate the zucchini into the batter. The goal is to keep the volume, so don't over mix the batter." +812,Make Zucchini Pancakes,8,B,B5,Heat a skillet and cook the zucchini bread pancakes.,"Spray a large skillet or griddle with cooking spray and turn the heat on to medium. Once the griddle is hot, place 1/3 cup (about 115 g) of the batter on the griddle. Spread the batter so the pancake is 4 inches (10 cm) wide. Drop more batter to fill the skillet and let the pancakes cook for 1 to 3 minutes, so the pancakes begin to bubble. Flip them and finish cooking them for 1 or 2 more minutes.You might need to adjust the heat as the zucchini pancakes cook. If they're getting too brown too quickly, turn the heat down to medium-low." +813,Make Zucchini Pancakes,9,C,C1,Whisk the dry ingredients.,Measure out all of the dry ingredients and put them in a large mixing bowl. Use a whisk to combine the ingredients for at least 30 seconds. This will ensure that they absorb the wet ingredients evenly. You'll need to whisk together:2 1/4 cups (288 g) of white whole-wheat flour or all-purpose flour 2 teaspoons of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of coarse salt 3/4 teaspoon of cinnamon 1/4 teaspoon of ground nutmeg 2 tablespoons of packed brown sugar 1 tablespoon of granulated sugar +814,Make Zucchini Pancakes,10,C,C2,Whisk the wet ingredients.,Get out a separate bowl and place 4 tablespoons of unsalted butter in it. Melt the butter in the microwave and let it cool a little. Add the remaining wet ingredients and whisk them together until the eggs are completely incorporated. You'll need to combine the melted butter with:2 cups (473 ml) of buttermilk 2 large eggs 1 teaspoon of vanilla extract +815,Make Zucchini Pancakes,11,C,C3,Combine the zucchini pancake batter and preheat the griddle.,"Heat your griddle to medium. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to stir the batter until the dry ingredients are just mixed into the wet ingredients. Carefully fold in the grated zucchini.To fold the zucchini, gently use a twisting motion with your wrist as you incorporate the zucchini into the batter. The goal is to keep the volume, so don't over mix the batter." +816,Make Zucchini Pancakes,12,C,C4,Cook the breakfast zucchini pancakes.,"Spray the griddle with cooking spray right before you're ready to cook the pancakes. Once the griddle is hot, pour 1/2 cup (about 175 g) of batter onto the griddle. Cook the pancakes until the edges look dry and bubbles appear and burst on the surface of the pancakes. Flip them over and cook them until they're golden on the other side. Serve the pancakes with maple syrup and butter.Depending on the size of your griddle, you can fit 1 to 6 pancakes at a time." +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. ;" +818,Make Baklava,1,none,2,Melt the butter over low heat and keep it warm throughout the process.,Use a pastry brush to grease the bottom and sides of the pan. +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." +822,Make Baklava,5,none,6,"When you're out of nuts, top with a final 6-7 more sheets of buttered phyllo, and no more nuts on top.", +823,Make Baklava,6,none,7,Heat the butter very warm and drizzle a little more over the entire pan., +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." +828,Make Almond Flour or Meal,0,A,A1,"Take any amount of blanched almonds, preferably sprouted.","Any amount of almonds will do because the ingredients start and end with almonds. Nifty! Why blanched almonds for almond flour? Blanched almonds are simply almonds without their outer skin. These make for a more uniform-colored flour and a more even taste. In order to blanch almonds, boil them for about a minute or two, uncovered. Use a cloth or your hand by rubbing the skin off or removing nut from the shell. Completely dry the almonds before using, as the water will make it into butter. Why sprouted? Sprouted almonds simply mean almonds that are soaked overnight. They are easier for the human body to digest, making your overall experience more pleasant. Specifically, sprouting takes away toxic enzyme inhibitors so that the enzymes your body deploys during digestion can do their job.;" +829,Make Almond Flour or Meal,1,A,A2,"Once dry, place any amount of almonds inside a food processor, coffee bean grinder, Vitamix, or blender.","Again, it doesn't matter how many almonds you use. It's probably better, however, to err on the side of fewer almonds, as almond flour has a relatively short shelf life — 3 to 6 months in the fridge and even less outside." +830,Make Almond Flour or Meal,2,A,A3,"Pulse until you get a fine, grainy consistency.","This usually takes anywhere from 30 seconds to a minute, perhaps longer depending on your pulsing apparatus. If you want finely textured almond flour, be sure to pulse the almonds a little longer. Be advised, however, that pulsing the almonds for too long can result in almond butter." +831,Make Almond Flour or Meal,3,A,A4,Use immediately or label and store in a chilled place.,"Unused, room temperature almond flour can become rancid when it oxygenates for too long." +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." +834,Make Almond Flour or Meal,6,B,B3,Use immediately or label and store in a chilled place.,"Unused, room temperature almond meal can become rancid when it oxygenates for too long." +835,Grill Lobster Tails,0,none,1,Thaw frozen lobster tails to room temperature.,You can thaw the lobster tails in your refrigerator overnight. Another way to thaw is to place the lobster tails in a sturdy plastic bag. Place the bag in a bowl filled with warm water until thawed. ; +836,Grill Lobster Tails,1,none,2,Prepare a garlic butter basting sauce for the lobster tails.,Place 4 tablespoons butter in a small dish or saucepan. Warm the butter in the microwave or on a burner turned on medium heat. Stir in 1 finely minced garlic clove and 1 tablespoon freshly squeezed lemon juice. Keep the garlic butter basting sauce warm until you're ready to grill the lobster tails. +837,Grill Lobster Tails,2,none,3,Fill a large saucepan with water.,"Bring the water to a full boil, then turn the heat down to medium-low, so the water is at a slow boil. Drop the lobster tails in the water and boil them for about 2 minutes." +838,Grill Lobster Tails,3,none,4,Lay the lobster tails on a cutting board with the bottoms facing up.,"Use a sharp knife to cut the lobster tails in half lengthwise. Use clean kitchen shears to cut through the shell, if necessary. Brush the fleshy side of the lobster tails with garlic butter basting sauce." +839,Grill Lobster Tails,4,none,5,Oil the barbecue grate generously to prevent sticking.,"Turn a gas grill to medium-high heat. If you're using a charcoal grill, heat the coals ahead of time, then distribute the coals evenly so the heat is even." +840,Grill Lobster Tails,5,none,6,"Baste the lobster tails with garlic butter basting sauce one more time, then sprinkle the tails with a small amount of salt and pepper and paprika to taste.","If the lobster tails are small, place the tails on wood or metal skewers." +841,Grill Lobster Tails,6,none,7,Place the lobster tails on the hot grill with the flesh side down.,"Cook the lobster tails for 4 to 5 minutes, or until you can see light grill marks." +842,Grill Lobster Tails,7,none,8,Turn the lobster tails over so the shell side faces down.,"Cook the lobster tails for 3 to 5 minutes, or until the meat is opaque and firm. Baste the tails often." +843,Grill Lobster Tails,8,none,9,Serve lobster tails with melted butter and lemon wedges., +844,Use Lasagna Noodles for More than Lasagna,0,none,1,Bake lasagna chips or crackers.,"Leftover lasagna noodles can easily be turned into tasty crackers or chips. To begin, cook the noodles and lay them out flat on a cutting board. Then, cut them into cracker-sized pieces. Then: Put the pieces on a baking sheet covered with parchment paper, add any seasonings you like, and bake them at 375 degrees F (190 degrees C) for 8 minutes. Check the noodles after 8 minutes. Recheck them every 2 minutes if they are finished. Remove the noodles when they are slightly puffy, look crisp, or are starting to brown.;" +845,Use Lasagna Noodles for More than Lasagna,1,none,2,Create mini-lasagna roll-ups.,"Mini-lasagna roll-ups are a simple and tasty appetizer you can serve at a party or just to your family. Set your oven to 350 degrees Fahrenheit (177 degrees Celsius). Then: Boil, drain, and dry your lasagna before laying them on a cutting board. Combine your spinach, ricotta, parmesan, garlic, and your choice of seasonings in a bowl. Feel free to substitute any ingredient. Cooked chicken or sausage might also be a good addition. Cut the lasagna pieces in half widthwise and place two tablespoons of your filling mixture onto each piece of lasagna. Make sure you have an inch of space on one side. Roll the noodles. Make sure you end on the side of the noodle with the empty inch. Place your rolls into a baking dish and cook them for 15 to 20 minutes." +846,Use Lasagna Noodles for More than Lasagna,2,none,3,Make fried pasta nachos.,"Lasagna noodles can easily be made into a nacho dish for the whole family to enjoy. Start by boiling and straining your lasagna noodles before cutting them into triangles the size of tortilla chips. Afterwards, deep fry your noodles and then place them in a baking dish. Finish by Mixing ground beef with pre-packaged taco seasoning and sprinkle your mixture onto the top of your chips. Sprinkling your choice of cheese over the ground beef and chips. Placing the dish in the oven and baking it at 250 degrees Fahrenheit (121 degrees Celsius) until the cheese has melted." +847,Use Lasagna Noodles for More than Lasagna,3,none,4,Use your lasagna noodles to create chilaquiles.,"Chilaquiles are a traditional Mexican dish often created from leftover ingredients. Thus, chilaquiles are a great dish to make from your leftover lasagna noodles. Begin by breaking up your lasagna into bite-sized pieces, boiling them until they are cooked, and straining them. Then: Heat your oil on medium-high in a cast iron skillet. Then, add your lasagna pieces and fry them until they are golden brown. This may take 3 to 4 minutes. Pour a liberal amount of salsa on top of the chips in the cast iron skillet. The lasagna pieces should become wet and begin to soak up the liquid. Add ¼ cup of pinto beans, black beans, or other beans on top. Stir the combination together, allow it to warm, and garnish it with avocado, queso, and cilantro." +849,Use Lasagna Noodles for More than Lasagna,5,none,6,Cook a beef stroganoff.,"Since beef stroganoff relies on noodles already, you can simply substitute normal egg noodles with lasagna noodles. In the end, you’ll have a tasty and different version of your family’s favorite meal. Boil your lasagna noodles. Decide if you want to cut them up, shred them, or use them as large pieces in your beef stroganoff. Place them into the dish as you would normally place egg noodles." +850,Use Lasagna Noodles for More than Lasagna,6,none,7,Bake a kugel.,"Kugel is a traditional Jewish baked dish, much like a casserole. The great thing about kugel is that you can substitute a wide variety of ingredients for whatever you prefer or whatever you have in your kitchen. To make a lasagna kugel: Set aside a half pound (8 ounces) of noodles, break them up, boil them, and then strain them. Combine the noodles with ½ stick of butter, 1 pound (.45 kl) of cottage cheese, ½ cup of sugar, 6 eggs, 1 teaspoon of cinnamon, and ½ cup of raises. Pour into a lubricated baking dish and bake for about 30 to 45 minutes or until the top is golden brown." +853,Make Bacon Toffee,0,none,1,"Pour the sugar, water and butter into the saucepan.",; +854,Make Bacon Toffee,1,none,2,Cook over a medium heat.,"Cook until it reaches 285 degrees on a candy thermometer. It will heat up fast, so don't leave it unattended." +855,Make Bacon Toffee,2,none,3,Remove from the heat.,Add the grilled bacon. Push it around the mix to combine well. +856,Make Bacon Toffee,3,none,4,Line a baking sheet with parchment paper.,Pour the bacon toffee mix over this. Alternatively pour straight over a rectangle of silicon arranged on a baking sheet. +857,Make Bacon Toffee,4,none,5,Put the sheet in a cool spot.,Leave to harden and cool down for 3 hours or more. +858,Make Bacon Toffee,5,none,6,Remove from the sheet.,Break into pieces for serving. +860,Use a Can of Beans,1,none,2,Open the can of beans.,"Place a can opener on the side of the can and turn the can opener in a clockwise direction until you have opened the can. Pull up the top of the can with your fingers, a knife or a fork. If the can of beans has a ring pin, you can just pull the pin upwards to open it. If you do not have a regular can opener, you can use the can opener on a swiss army or other utility knife can opener.If you do not have a can opener, it is best to go to the store and pick one up. Although one can use other implements, such as a sharp knife, it can be dangerous to open a can of beans without a can opener." +861,Use a Can of Beans,2,none,3,Drain the beans.,"It is very important to drain the can of beans because beans are stored in water and salt based brine. Although there is nothing wrong with eating the brine, it contains a lot of sodium that you may not want to use in your recipe. Pour the beans into a colander in the sink and rinse them with cold water to remove the brine and excess sodium." +864,Use a Can of Beans,5,none,6,"Cook black bean, squash and turkey burritos.","Start by chopping the butternut squash into half inch pieces. In a non-stick frying pan on medium to high heat, cook the squash in the canola oil for three or four minutes on each side. Put the squash aside in a bowl. Cook the onion and chili powder in the pan for two minutes. Then, add the turkey and cook it for three minutes or until it looks done (i.e., no longer pink). Finally, put the black beans, salt and cooked squash into the pan. Heat up the mixture for one or two minutes.Prepare the burritos. Heat up the tortillas in the microwave for ten seconds. Put the turkey mixture into the tortillas and then sprinkle some Jack cheese and cilantro on top. Roll up and serve the burritos." +866,Use a Can of Beans,7,none,8,Cook red beans and rice.,"In large saucepan over medium to high heat, saute the garlic, onion, celery and bell pepper. Throw in the onion powder, kidney beans, hot sauce, salt and pepper. Once the mixture looks tender, reduce it to low and start the rice. In a pot, bring the chicken stock to a boil. Put in the rice and butter. Once it boils again, turn the heat down and simmer it for twenty minutes with the lid on. Mix the bean mixture with the rice. Serve it with some fresh cilantro on top." +868,Use a Can of Beans,9,none,10,Serve black-eyed pea salsa.,"Drain the cans of black-eyed peas, a member of the bean and pea family that is actually a bean.In a medium size bowl, mix together the black-eyed peas with the tomatoes, lime juice and scallions. Season the bean dish with salt and pepper and serve it with tortilla chips." +871,Make Eggless Cookies,1,A,A2,"In a large mixing bowl, whisk together the flour, salt, and baking soda.",Mixing your dry ingredients together separately ensures that everything gets evenly mixed together later on. Set the bowl aside when you are done. +872,Make Eggless Cookies,2,A,A3,Beat the butter in a separate bowl until it becomes light and fluffy.,"You can do this using a whisk or an electric mixer. You can also use a food processor fitted with whisks as well. If you are vegan, you can use ""vegan butter"" instead." +873,Make Eggless Cookies,3,A,A4,Beat the white and brown sugar for about 2 minutes.,You might find it easier to mix if you add the sugar in a little bit at a time. You want the sugars and butter to be evenly combined. +874,Make Eggless Cookies,4,A,A5,Whisk in the vanilla extract and the milk.,"Keep whisking until everything is evenly combined. If you are vegan, you can use a non-dairy milk, such as almond or soy." +875,Make Eggless Cookies,5,A,A6,Beat in the flour mixture.,"At this point, the mixture will start to stick together to form a ball. If you were using a whisk, you might want to switch to a rubber spatula at some point." +878,Make Eggless Cookies,8,A,A9,Roll the dough into 1-inch (2.54 centimeters) balls and place them onto the baking sheet.,"Make sure that the balls are a few inches/centimeters apart, as they will spread while baking." +880,Make Eggless Cookies,10,A,A11,Bake the cookies for 10 to 12 minutes.,They are ready when the edges turn golden brown. +881,Make Eggless Cookies,11,A,A12,"Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack.",Use a spatula to transfer the cookies from the baking sheet to the wire rack. Let them finish cooling completely before serving them. +882,Make Eggless Cookies,12,B,B1,Preheat your oven to 350°F (280°C) and prepare your baking sheet.,You can do this by lightly coating it with a nonstick cooking spray or by covering it with parchment paper. +883,Make Eggless Cookies,13,B,B2,"Beat the butter until it becomes light and fluffy, then mix in the sugar.","You can do this using an electric mixer or a food processor fitted with whisks. You can also do it by hand using a whisk, but it will take much longer. Keep mixing until the sugar is mixed evenly throughout the butter. If you are vegan, you can use ""vegan butter"" instead. If the butter is too hard, let it sit at room temperature until it softens, or microwave it for about 45 seconds (depending on the strength of your microwave). Do not melt the butter." +884,Make Eggless Cookies,14,B,B3,Whisk the vanilla extract and milk into the butter mixture.,"Keep mixing until everything is evenly combined. If you are vegan, you can use a non-dairy milk instead, such as almond or soy." +885,Make Eggless Cookies,15,B,B4,"In a separate bowl, whisk together the salt, flour, and baking powder.",Mixing the dry ingredients separately will ensure that everything mixes evenly together later on. +886,Make Eggless Cookies,16,B,B5,"Add the flour mixture into the butter mixture, and stir until evenly combined.","Eventually, the ingredients will start to clump together to form a dough. If you are using a whisk, you might find it helpful to switch to a rubber spatula. If the flour is too sticky, add up to 3 tablespoons (22.5 grams) of flour." +887,Make Eggless Cookies,17,B,B6,Chill the dough for 30 minutes in the fridge.,"All that mixing and whisking likely made the dough very soft and sticky. This will make it hard to work with when you roll it out. Wrap the dough up with plastic wrap, then stick it in the fridge until it hardens by up again, about 30 minutes." +888,Make Eggless Cookies,18,B,B7,Roll the dough into small balls.,You can also use a tablespoon or an ice cream scoop to make the balls. You have enough dough to make 12 of them. Do not roll the dough out into a flat sheet and cut out shapes using cookie cutters; this is the wrong type of dough for that type of cookie. +889,Make Eggless Cookies,19,B,B8,Flatten the balls a little using your palm or the bottom of a glass.,You want the balls to be about ½ to ⅔-inch (1.27 to 1.7 centimeters) thick. They will continue to flatten and spread as they are baking. +891,Make Eggless Cookies,21,B,B10,Bake the cookies for 8 to 10 minutes.,"The cookies are ready when the edges turn a light, golden color." +892,Make Eggless Cookies,22,B,B11,Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.,"Be sure to use a spatula to transfer the cookies so that you don't burn yourself or break them. Once the cookies are completely cool, you can frost them or serve them as they are." +905,Use Piri Piri,1,none,2,Use piri piri for marinating.,"Piri piri serves as a first rate marinade for fish fillets, for meat and for poultry." +912,Make Rose Butter,0,none,1,Choose the rose petals.,"The best rose petals for this recipe are those that are highly scented. The old-fashioned rose types such as rugosa, musk, damask or Eglantine roses are good choices. Be sure to choose rose petals that have not been sprayed with chemicals. They must be organic petals. Wash and allow to dry thoroughly before using in this recipe.;" +913,Make Rose Butter,1,none,2,Remove the petals from the flower head., +914,Make Rose Butter,2,none,3,Place the butter in the mixing bowl.,Add the petals. +915,Make Rose Butter,3,none,4,Whisk the butter and petals together.,Mix until combined. +919,Make a Spicy Mango and Tomato Salad,0,none,1,Rinse the coriander leaves with cold water.,"Pat them dry with a paper towel; be careful not to smash or damage the leaves. With a knife, cut & chop the leaves and stalk.;" +920,Make a Spicy Mango and Tomato Salad,1,none,2,Remove the skin of the mangoes with a vegetable peeler.,Cut around the large stones and dice the mangoes into cube block form. +921,Make a Spicy Mango and Tomato Salad,2,none,3,"De-core and cut the tomatoes in halves, quarters, and halves.",They will also be in a block form as well. +922,Make a Spicy Mango and Tomato Salad,3,none,4,Dice the onion and chili pepper., +923,Make a Spicy Mango and Tomato Salad,4,none,5,"Add all ingredients to a large bowl and use the salt, pepper, and lime juice to season the salad.",Stir everything together. +924,Make a Spicy Mango and Tomato Salad,5,none,6,Dish individual servings in bowls., +925,Make a Spicy Mango and Tomato Salad,6,none,7,Finished., +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., +928,Make Coconut Popsicles,2,none,3,Pour the mixture into glass cups or ice pop molds.,Put foil over the tops of the cups (cups only). Stick a Popsicle stick through. +929,Make Coconut Popsicles,3,none,4,Freeze for 6 hours.,Done! +930,Make Coconut Popsicles,4,none,5,Finished., +931,Make Cashew Nut Butter and Apple Breakfast Toast,0,none,1,Lay four slices of bread onto bread board or clean surface.,; +932,Make Cashew Nut Butter and Apple Breakfast Toast,1,none,2,Spread one quarter of the cashew butter over each slice.,Arrange apple slices over the top. Top with the remaining slices of bread. Press firmly together. +933,Make Cashew Nut Butter and Apple Breakfast Toast,2,none,3,"Beat together eggs, maple syrup and spices.", +934,Make Cashew Nut Butter and Apple Breakfast Toast,3,none,4,Heat the butter or margarine gently over medium heat.,Use a non-stick frying pan. +935,Make Cashew Nut Butter and Apple Breakfast Toast,4,none,5,Soak each side of the sandwich in the egg and maple syrup mixture for about to 30 seconds.,Be careful not to over-saturate or breakfast treat might fall apart when you cook it. +936,Make Cashew Nut Butter and Apple Breakfast Toast,5,none,6,"Cook each sandwich half for 2-3 minutes on each side, or until golden brown.","Repeat for all halves, adding more butter or margarine if needed." +937,Make Cashew Nut Butter and Apple Breakfast Toast,6,none,7,Serve immediately.,This dish is most delicious served straight from the pan. +939,Make Sea Bean Pickles,0,none,1,Sterilize your jars.,"This isn’t a super crucial step since we’re using vinegar in the pickling (a soap and water wash is probably fine), but it’s a good habit to get into, and becomes more important when making naturally fermented pickles." +940,Make Sea Bean Pickles,1,none,2,Fill the jars half full with water.,"Place in microwave on high for 5-8 minutes, and forget about them for a bit. This is a good time to put your lids and rims in some water to boil. They should boil for about 10 minutes. (Don’t put them in the microwave unless you want to have a really good story about explosions in the kitchen!)" +941,Make Sea Bean Pickles,2,none,3,Get your ingredients together.,"Peel your garlic and...well that’s about it, it’s super easy. If you want to get a bit OCD, and want your finished product to be a work of food art, the envy of your peers, and a testament to the validity of the dominant power of the human race on our small planet, you can pick out the long sea beans and arrange them in piles according to size and direction. If not, that’s cool too." +942,Make Sea Bean Pickles,3,none,4,"Make a cocktail of 1/2 water, 1/2 vinegar (figure out how much you’ll need to fill the jars), and boil.", +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.", +947,Make Sea Bean Pickles,8,none,9,"Now one more boil, place jars in a pot with water to 3/4 height of jar.",Boil for 10 minutes. +949,Make Angel Hair,0,A,A1,Bring a large pot of salted water to a boil.,"Fill the pot about 3/4 full, and put in a few pinches of salt, to help flavor the pasta.;" +950,Make Angel Hair,1,A,A2,Put the dry noodles in the boiling water.,You might have to break them in half to get them to fit in the pot. +951,Make Angel Hair,2,A,A3,Cook the pasta until it's al dente.,"This is the state at which the pasta is fully cooked, but still has a good texture, and hasn't become too mushy. It should take 5 - 10 minutes. Test to make sure the pasta is done by slapping a piece against the wall. If it sticks, the pasta is ready. Stir the pasta as it's cooking to keep the noodles from sticking together." +952,Make Angel Hair,3,A,A4,Drain the pasta.,Place a colander or strainer over the sink. Pour the pasta into the colander or strainer to drain the water. Transfer the pasta to a large bowl. +953,Make Angel Hair,4,A,A5,"Add the olive oil, herbs, salt and pepper.",Use tongs to toss all the ingredients together. +954,Make Angel Hair,5,A,A6,Serve the pasta.,"It's a great side dish to serve with fish, chicken or vegetables." +955,Make Angel Hair,6,B,B1,Heat the oil in a skillet.,Place the skillet on a burner and thoroughly heat the oil. +956,Make Angel Hair,7,B,B2,Sauté the onion.,Place the onion in the hot oil and Sauté the pieces until they are translucent. +957,Make Angel Hair,8,B,B3,Add the garlic.,Stir it in with the onions and cook one minute more. +958,Make Angel Hair,9,B,B4,Add the tomatoes and spices.,"Stir in the tomatoes, salt and pepper, and chili flakes, and reduce the heat so that the ingredients come to a low simmer. Cover the skillet and let the sauce cook for 20 minutes." +959,Make Angel Hair,10,B,B5,Bring a large pot of salted water to a boil.,"Fill the pot about 3/4 full, and put in a few pinches of salt." +960,Make Angel Hair,11,B,B6,Put the dry noodles in the boiling water.,"If necessary, break them so all the noodles fit." +961,Make Angel Hair,12,B,B7,Cook the pasta until it's al dente.,"This is the state at which the pasta is fully cooked, but still has a good texture, and hasn't become too mushy. It should take 5 - 10 minutes." +962,Make Angel Hair,13,B,B8,Drain the pasta.,Place a colander or strainer over the sink. Pour the pasta into the colander or strainer to drain the water. Transfer the pasta to a large bowl. +963,Make Angel Hair,14,B,B9,Add the sauce.,Pour the sauce from the skillet into the bowl with the pasta. Use tongs to toss the mixture. +964,Make Angel Hair,15,B,B10,Serve the pasta.,Serve with extra tomato sauce and Parmesan cheese. +974,Make a BLT in a Bowl,0,none,1,Fry the bacon.,Fry the bacon in a pan until it's nice and crispy. Place the bacon on padded paper towels to allow oil drainage and allow it to cool.; +975,Make a BLT in a Bowl,1,none,2,Chop the vegetables.,"Slice up the lettuce and place it in a bowl. Add some rocket to the bowl along with the chopped tomatoes and the sweet corn, then give it a good mix. Add the the chopped avocado and the feta cheese." +976,Make a BLT in a Bowl,2,none,3,Make the dressing.,"Add the extra virgin olive oil, red wine vinegar, and mustard to a small jam or baby food jar. Season the mixture with salt, pepper, and honey. Put the lid on, and shake until the dressing has emulsified." +977,Make a BLT in a Bowl,3,none,4,Add the bacon.,Chop the cooled bacon and add it to the salad. Pour over the dressing and give it a good toss. +978,Make a BLT in a Bowl,4,none,5,Finished., +979,Make Vegan French Onion Soup,0,none,1,Slice your baguette diagonally for a look.,"After you remove the croutons from the oven, they will continue to grow more crisp as they cool." +980,Make Vegan French Onion Soup,1,none,2,Preheat your oven to 350 degrees Fahrenheit (180°C).,Spray a flat sheet with nonstick spray. +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." +983,Make Vegan French Onion Soup,4,none,5,Set the croutons to the side and allow them to cool., +984,Make Vegan French Onion Soup,5,none,6,Heat a saucepan over heat.,Add the oil and heat it until the oil is shimmering. +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. +989,Make Vegan French Onion Soup,10,none,11,Preheat your broiler., +990,Make Vegan French Onion Soup,11,none,12,Place 4 small bowls or crocks on a sheet or pan.,You may want to cover the sheet or pan with foil so that cleanup is easy in case the soup or cheese dribbles out of the bowls. +991,Make Vegan French Onion Soup,12,none,13,Divide the soup among the bowls., +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., +994,Make Vegan French Onion Soup,15,none,16,Put the sheet or pan and the bowls into the oven under the broiler., +995,Make Vegan French Onion Soup,16,none,17,Broil the soup until the cheese starts to brown and the soup begins to bubble., +996,Make Vegan French Onion Soup,17,none,18,Remove the bowls of soup from the oven and serve them immediately., +998,Make Jam Muffins,0,none,1,Preheat your oven to 400 degrees Fahrenheit or 205 degrees Celsius.,; +999,Make Jam Muffins,1,none,2,Grease a muffin tray with non-stick greasing spray., +1000,Make Jam Muffins,2,none,3,Whisk the dry ingredients.,"In a large bowl, whisk the salt, flour, baking powder, and sugar until well combined. Use circular motions to get the ingredients to combine well together. Make a small well in the center with your hands. It is recommended to use a large bowl since all your muffin batter will be in there." +1001,Make Jam Muffins,3,none,4,"Combine the egg, milk, and oil.","In a separate bowl, beat the egg, milk, and oil until it turns into a light-yellow type of mixture. Pour the wet mixture into the well." +1002,Make Jam Muffins,4,none,5,Stir.,"Using a whisk, mix lightly and gently until batter is moistened. Do not beat, that causes the muffins to not rise while baking. Just stir lightly until combined well. The batter will be lumpy. After mixing, slowly pour the jam and mix again." +1003,Make Jam Muffins,5,none,6,Pour the batter in the muffin tray.,Use a spoon or ice-cream scoop to pour the muffins easily in the muffin tray cups. Scrape any excess batter with a rubber spatula. +1004,Make Jam Muffins,6,none,7,Bake and serve.,Place the muffin tray in the oven and bake for 25 minutes or until golden brown. Have cool once they have fully baked. Serve. +1005,Make Arancini,0,none,1,Prepare your filling ingredients by chopping them into pieces no larger than a small grape.,; +1006,Make Arancini,1,none,2,Gather your 2 bowls.,"Beat the eggs in the first one, and pour the breadcrumbs into the second. On a tray sprinkle generously with rice flour." +1007,Make Arancini,2,none,3,"Using an ice cream scoop or spoon, make balls out of the risotto.","The size is not crucial, they can be nice the size of a large grape or walnut, up to a small apple size." +1008,Make Arancini,3,none,4,"If the rice is hard and crumbly, allow it to come to room temperature.","You can mix it in your very clean hand like you would mix Play Doh, or mash gently with a fork to make it come together." +1009,Make Arancini,4,none,5,"Using your thumb or a small spoon, press a hole into the rice and put your filling in the hole.","If your rice is of a consistency that it can close around the filling without breaking, do that, or just spoon more on. Kids are quite good assistants at this job." +1010,Make Arancini,5,none,6,"When you have made them into balls, roll them in the rice flour, coating them evenly.",The rice flour works well with the risotto to make a good coating. Its also helps makes them crispy. +1011,Make Arancini,6,none,7,"Using a spoon, dip them in the beaten eggs, then transfer the ball into the breadcrumbs to coat.",Put the crumbed arancini on your second tray until ready to fry. +1012,Make Arancini,7,none,8,"Heat a large frying pan with oil, you may deep fry them in batches which is the traditional method, or pan fry them.","It will take longer to pan fry than deep fry, but it is a little healthier." +1013,Make Arancini,8,none,9,"When golden all over, transfer to some paper towel to drain any surplus oil.", +1014,Make Arancini,9,none,10,Serve hot with salad and tomato relish.,Well worth the effort and makes leftovers into a new meal and is great to introduce kids into cooking. +1015,Make Pumpkin Puree,0,none,1,Get small pie or sugar pumpkins.,"You can make pumpkin puree out of any type of pumpkin, but for the most concentrated flavor (and the best for making pie), go for the smaller pumpkins that are intended to be used in recipes, rather than choose jack-o-lantern sized squash. Each pumpkin will yield a cup or so of puree. Look for pumpkins with bright orange flesh, no big bruises or gouges, and a relatively uniform shape. Heirloom pumpkins often have striated colors like yellow and green in addition to orange. These make great puree, too, but the color may not be the classic bright orange you're used to. Avoid decorative baby pumpkins - these don't contain enough meat to make much pumpkin puree, and they aren't grown to be eaten.;" +1016,Make Pumpkin Puree,1,none,2,Wash the pumpkins.,"Run them under cold water and scrub away any dirt or other debris, especially if you got the pumpkins from your garden or a pumpkin patch." +1017,Make Pumpkin Puree,2,none,3,Cut the pumpkins.,"Start by chopping off the stems, leaving as much of the body intact as possible. Next slice the pumpkins in half, revealing their seeds." +1018,Make Pumpkin Puree,3,none,4,Scoop out the seeds.,"Use a large spoon to scoop all of the pumpkin seeds from the halves into a bowl. Save the seeds for later, since they're delicious roasted. Scoop out as many of the orange strings as you can, too." +1019,Make Pumpkin Puree,4,none,5,Slice the halves into wedges.,"Finish processing the pumpkins by slicing the halves into quarters. You should now have 8 (or more, if you're using more than 2 pumpkins) wedges of pumpkin to work with." +1020,Make Pumpkin Puree,5,none,6,Preheat the oven to 350 degrees F (177 degrees C)., +1021,Make Pumpkin Puree,6,none,7,Place the pumpkin wedges on a baking sheet.,"Space them evenly along the baking sheet, skin-side down. Try not to let any of the wedges touch, since they won't cook as evenly that way. There's no need to drizzle oil on the wedges; the puree should have no ingredients aside from pure pumpkin if you plan on using it in a recipe later." +1022,Make Pumpkin Puree,7,none,8,Roast the wedges.,"Place the baking sheet in the oven and let the wedges bake for about 40 minutes. When the wedges are finished, you should be able to easily slide a fork through the flesh. Remove them from the oven and let them cool. Don't roast the wedges until they turn brown; this affects the flavor of the puree. They should be roasted until they're just cooked through. Pour some water into the baking tray with the wedges to prevent them from overcooking. The water will create steam as it heats up, helping the pumpkin cook evenly without browning." +1023,Make Pumpkin Puree,8,none,9,Peel the wedges.,"Once the wedges are cool enough to handle, it's time to peel the skin away from the flesh. Use your fingers to lift the skin off of the pumpkin meat. It should come off quite easily. You can use a fork to help you separate the skin if necessary. Put the pumpkin meat into a bowl and discard the skin." +1024,Make Pumpkin Puree,9,none,10,Puree the pumpkin flesh.,"Place it in a food processor and pulse it until it's completely smooth. Check to make sure there are no remaining lumps. If you don't have a food processor, you can use a blender or a potato masher instead. If the pumpkin puree seems too dry, add a few spoonfuls of water to moisten it. If the pumpkin puree seems too wet, strain it through cheesecloth before storing." +1025,Make Pumpkin Puree,10,none,11,Store the puree.,Pumpkin puree can be stored in the refrigerator in an airtight container for several days. You can also place it in freezer bags and freeze it for a few months for later use. +1026,Make Pumpkin Puree,11,none,12,Make pumpkin pie filling.,"This is the classic use for pumpkin puree, and one of the most delicious. You've done the hard part by making the puree; all that's left to create a delectable pumpkin pie filling is adding the right spices and a few more ingredients.To make enough filling for one pie, mix 3 cups of pumpkin puree with the following ingredients, then pour it into a pie crust: 6 eggs 1 tablespoon cream 1 1/2 cups brown sugar 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1/4 teaspoon nutmeg 3 cups evaporated milk 1 teaspoon vanilla" +1027,Make Pumpkin Puree,12,none,13,Make pumpkin bread.,"This wholesome fall dessert is a delicious way to use up extra pumpkin puree. Mix pumpkin puree with flour, baking soda, sugar, olive oil, eggs, and and chocolate chips, then pour the batter into a bread pan and bake. It's simple, and it will leave your house smelling wonderful." +1028,Make Pumpkin Puree,13,none,14,Make pumpkin soup.,"How about a savory use for pureed pumpkin? Making soup is a great choice for a quick weeknight dinner. Simply sauté a chopped onion and some garlic in a pat of butter in a large stockpot. Add 2 cups of pumpkin puree and stir until heated through. Add 2 cups of chicken or vegetable stock and bring the soup to a boil, then reduce to a simmer. Sprinkle in salt, pepper, and nutmeg to taste. Top with a swirl of sour cream." +1029,Make Pecan Crusted Blackened Catfish,0,none,1,"Mix the cayenne, black pepper, oregano, bread crumbs, pecans, salt, and pepper in a small bowl.",; +1030,Make Pecan Crusted Blackened Catfish,1,none,2,Combine the chopped garlic and butter together in another small bowl., +1031,Make Pecan Crusted Blackened Catfish,2,none,3,Dip the fillets in garlic butter and then the seasoning mixture., +1032,Make Pecan Crusted Blackened Catfish,3,none,4,Oil a heavy skillet and heat until oil begins to smoke., +1033,Make Pecan Crusted Blackened Catfish,4,none,5,Cook the fillets in very hot skillet; two or three minutes on each side., +1034,Make Pecan Crusted Blackened Catfish,5,none,6,Serve on top of a generous serving of mandarin salad with orange infused dressing., +1035,Make a Galaxy Mirror Cake,0,none,1,Make the cake layers.,Slice the round dark chocolate cakes into a half using a cake cutter. You will be left with four cake pieces.; +1036,Make a Galaxy Mirror Cake,1,none,2,Assemble the cakes.,Place one of the cake layers on a cake turner or cake stand. Frost and stack each cake piece using the vanilla buttercream frosting. Spread out the frosting using a large butter knife. +1037,Make a Galaxy Mirror Cake,2,none,3,Allow the cake to chill for about 20 minutes until it starts to set slightly., +1038,Make a Galaxy Mirror Cake,3,none,4,Spread and cover the whole cake with more frosting.,Use an offset spatula to evenly spread it around. +1039,Make a Galaxy Mirror Cake,4,none,5,Chill the frosted cake again for about two hours until firm., +1040,Make a Galaxy Mirror Cake,5,none,6,Bloom the gelatin.,Pour the cold water with the gelatin and stir well until the mixture has the texture of applesauce. Set it aside for about 5-10 minutes to allow it to bloom. +1041,Make a Galaxy Mirror Cake,6,none,7,"In a large saucepan, combine the corn syrup, warm water, and sugar.",Whisk well until fully combined. +1042,Make a Galaxy Mirror Cake,7,none,8,Heat up the mixture for about 7-8 minutes on medium low heat.,Allow it to boil so the sugar can dissolve. +1043,Make a Galaxy Mirror Cake,8,none,9,Shut off the stove and remove the sugar mixture from the heat., +1044,Make a Galaxy Mirror Cake,9,none,10,Add the bloomed gelatin into the sugar mixture and whisk., +1045,Make a Galaxy Mirror Cake,10,none,11,Pour in the condensed milk into the mixture and whisk once more., +1046,Make a Galaxy Mirror Cake,11,none,12,Pour the liquid mixture into the white chocolate.,"Allow it to sit for about 2-3 minutes until the hot mixture melts the chocolate, and the chocolate begins to soften." +1047,Make a Galaxy Mirror Cake,12,none,13,Blend the white chocolate mixture with an electric mixer until creamy., +1048,Make a Galaxy Mirror Cake,13,none,14,Pour out and strain the mixture into a medium-sized bowl with a strainer on top.,This helps remove any excess air bubbles and will keep the glaze smooth. +1049,Make a Galaxy Mirror Cake,14,none,15,Divide the glaze into five bowls and add the food gel.,Add a couple of drops of food gel into each bowl and stir to create the color. Use the black food gel and white food gel to make the colors darker or lighter. Mix well. +1050,Make a Galaxy Mirror Cake,15,none,16,Prepare the cake.,Place a vase or large glass on top of a baking tray where the cake can stand when you apply the glaze. Remove the chilled cake from the fridge and place it on the vase or glass. +1051,Make a Galaxy Mirror Cake,16,none,17,Swirl the electric blue glaze with the navy blue.,Gently swirl it around with a spoon but do not mix. +1052,Make a Galaxy Mirror Cake,17,none,18,Slowly pour the swirled glaze all over the cake carefully.,The cake will begin to drip down on the sides and will fall onto the baking tray. This is normal to help let the glaze spread. +1053,Make a Galaxy Mirror Cake,18,none,19,Add the extra colors and finishing touches.,Swirl the rest of the colors on top of the cake using a spoon. Feel free to add the remaining colors anyway you like so be creative when topping off the galaxy mirror cake. +1054,Make a Galaxy Mirror Cake,19,none,20,"Using an offset spatula, carefully and gently spread the colors evenly on top of the cake.",This helps blend in the colors together to form a galaxy-themed look. Be sure you brush off the glaze carefully. Spreading too hard will cause the frosting to expose. +1055,Make a Galaxy Mirror Cake,20,none,21,"Sprinkle the edible glitter or disco dust over the cake, if desired.", +1056,Make a Galaxy Mirror Cake,21,none,22,Gently splatter a few dots of white food gel over the cake.,This is optional but creates an extra galactic look. +1057,Make a Galaxy Mirror Cake,22,none,23,Allow the cake to sit for about 20 minutes to remove any excess glaze and to allow the glaze to set., +1058,Make a Galaxy Mirror Cake,23,none,24,Serve.,"Cut a slice of galaxy mirror cake with a cutting knife. Lay the cake on a serving plate. Garnish with extra edible glitter or disco dust, if desired. Enjoy!" +1059,Make a Sweet Pumpkin Dessert,0,none,1,"Simmer semolina in butter, on low heat, until pale pink.",; +1060,Make a Sweet Pumpkin Dessert,1,none,2,"Add mashed pumpkin, sugar and milk.", +1061,Make a Sweet Pumpkin Dessert,2,none,3,Stir until thick and mushy., +1063,Make a Sweet Pumpkin Dessert,4,none,5,Now add beaten eggs and rest of ingredients., +1064,Make a Sweet Pumpkin Dessert,5,none,6,Mix well., +1065,Make a Sweet Pumpkin Dessert,6,none,7,Spread into a greased baking pan or casserole., +1066,Make a Sweet Pumpkin Dessert,7,none,8,Sprinkle slivered almonds (optional extra), +1067,Make a Sweet Pumpkin Dessert,8,none,9,Bake in a pre-heated oven for 20-25 minutes., +1068,Make a Sweet Pumpkin Dessert,9,none,10,Can be served on its own or with ice cream., +1071,Cook Boneless Pork Chops,2,A,A3,"Place each pork chop in the liquid, coating each side.", +1074,Cook Boneless Pork Chops,5,A,A6,Place each boneless pork chop in the skillet and cook on each side for about 5 minutes., +1075,Cook Boneless Pork Chops,6,A,A7,Remove the pork chops from the skillet and allow them to sit for 3 to 4 minutes before serving., +1076,Cook Boneless Pork Chops,7,B,B1,Preheat the oven to 425°F (218°C)., +1077,Cook Boneless Pork Chops,8,B,B2,Season your pork chops.,"You can keep it simple, with a bit of salt and pepper only, you can add additional herbs, spices and vegetables to bake with the pork or you can apply a breading. Marinate your pork chops ahead of baking them if you are following a recipe that calls for a marinade, or you like extra flavor with your pork. You can marinade pork in barbecue sauce, teriyaki, citrus, oils and vinegars and even salad dressing." +1078,Cook Boneless Pork Chops,9,B,B3,Lay the pork chops in a single file in a large roasting pan or baking dish., +1079,Cook Boneless Pork Chops,10,B,B4,Bake the chops in the oven for 15 to 20 minutes.,Keep them uncovered. +1080,Cook Boneless Pork Chops,11,B,B5,Remove the dish from the oven and allow the pork chops to sit for 3 to 4 minutes before serving., +1081,Cook Boneless Pork Chops,12,C,C1,Heat your favorite cooking oil in a skillet over medium high heat.,Any vegetable oil or olive oil will work. Add a bit of butter to the oil if you want the outsides of the chops to brown well. +1082,Cook Boneless Pork Chops,13,C,C2,"Season pork chops with salt, pepper and any other herbs or blends you want to use.","Many pork chop recipes call for rosemary, garlic, oregano, red pepper flakes, paprika or sage." +1083,Cook Boneless Pork Chops,14,C,C3,"Cook the pork chops for about 4 minutes on each side, until they are nicely browned.","Finish the chops off in the oven if you are sautèing particularly thick pork chops. After browning them on each side, let them cook off in a hot oven until they are done." +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., +1096,Make Donut Hole Breakfast Kebabs,1,none,2,Prepare the wooden skewers to receive the ingredients by spraying each skewer liberally with non-stick spray.,The spray will prevent the ingredients from sticking to the skewer and allows for easy release. +1097,Make Donut Hole Breakfast Kebabs,2,none,3,Add the ingredients to the skewers.,"String 1 donut hole, 1 strawberry, followed by 1 blackberry onto the skewer. Repeat this step until the entire skewer has been filled. Repeat until all of the kebabs you'd like to make are completed." +1102,Make Donut Hole Breakfast Kebabs,7,none,8,Finished., +1103,Cook Squid,0,A,A1,Know that whole squid are cheaper and tastier than pre-cut calamari.,"There are a lot of parts to a squid that are thrown out when a squid is pre-prepared. It may seem gross at first, but prepping a whole squid requires nothing but a sharp knife and a willingness to get your hands dirty." +1104,Cook Squid,1,A,A2,Pinch between the eyes and body and pull the head out of the mantle.,"This is probably the grossest part of the whole process, and you get it done first. Hold the squid firmly by the body, or mantle. Squeeze gently above the eyes and pull towards the tentacles so that you have two parts -- the head and tentacles and the mantle. This may get messy, so do it over the sink when possible." +1105,Cook Squid,2,A,A3,Chop the head off the tentacles by cutting beneath the eyes.,"Discard the eyes and head, keeping the tentacles for later. If you want to save the ink, which is great in stews or pasta, it is attached above the head and is a silvery sack with black liquid inside. Cut it away and drain the ink into a bowl to use later." +1106,Cook Squid,3,A,A4,Remove the beak from the tentacles by pinching it out from the center.,"The hard mouth of the squid sits in the middle of the tentacle cluster. Feel around for a small, seed like beak at the base of the tentacles. It can be popped out by squeezing out in the direction of the tentacles. Cut any extra long tentacles back so that they are all roughly even length and then set the tentacles aside-- they are ready to cook and serve." +1107,Cook Squid,4,A,A5,Pull off the two fins.,"You can trim them back with a knife as well, but pulling them off will weaken the skin, which you need to remove later. Pull back the fins (they look like wings on the body) then pinch them with your thumb and forefinger until have a good grip. You can then easily pull them off the body of the squid." +1108,Cook Squid,5,A,A6,"Pull out the hard piece of cartilage, or quill from inside the body of the squid.","You should be able to feel it easily in the mantle of the squid along the belly, and it will slide out easily. It may break inside the squid, so make sure to feel for any hard bits before you begin cooking." +1109,Cook Squid,6,A,A7,Use the back of your knife to squeeze any remaining viscera out of the squid body.,"Starting at the tip, use the back of your knife to push the remaining gunk out of the mantle. If you're feeling adventurous, it is often easier to just reach in with your hands or a spoon and simply scoop it all out." +1110,Cook Squid,7,A,A8,Remove the membrane.,"The membrane is the gel-like, purple skin covering the squid. Cut the tip off the mantle and use it to get some skin loose, then pull it away. If you are having trouble, scrape the blade of the knife at an angle along the skin, almost like you were gently whittling. Rinse the squid in cold water when you're done." +1111,Cook Squid,8,A,A9,Cut the mantle into your desired shape.,"If you want calamari, cut the mantle horizontally so that you have rings of squid. For most other servings, cut along one edge of the squid to open it up into a flat piece and then cut into squares.You can also score the fish for faster cooking. Make small slices halfway into the flesh with your knife at an angle so that the squid is ridged." +1112,Cook Squid,9,B,B1,Pat your rings of squid dry with a paper towel.,"Calamari requires thin rings of squid. If you start with the body of the squid, simply pat it dry and then cut horizontally across the body with a sharp knife -- turning the tube of seafood into 1/2"" rings for cooking. 1 lb of fresh squid usually equals 1/2 lb of calamari, which is generally enough for one person." +1115,Cook Squid,12,B,B4,Coat the rings of calamari in the flour mixture.,"Coat the rings so that each of them is completely covered in flower. You may need to work in small batches, and you'll likely need to add more flour if you start running out." +1116,Cook Squid,13,B,B5,"Heat up 1/2"" oil to medium-high heat on the stove top.","You may need 1-2 cups of vegetable oil in order to have enough, as it should almost coat the rings when they cook. If you have a thermometer, get the oil up to 360℉. You can also use a deep-fryer set to 360℉. If you don't have a thermometer, wait until the oil is shimmering throughout." +1117,Cook Squid,14,B,B6,"Cook the calamari in small batches until golden brown, about 2-3 minutes.","Flip the rings once as they cook, removing them when the flesh underneath the breading is no longer shiny or translucent. Make sure you don't crowd the pan, adding only enough pieces to fill the bottom without touching or overlapping. Adding too much will drastically lower the temperature of the oil, leading to greasy, unappealing calamari.If you want crispier calamari with a smoother inside, heat the oil to 400℉ and cook the squid for no more than a minute or a minute and a half." +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." +1123,Make Quick and Easy Sausage Rolls,0,none,1,Preheat oven to 220C;, +1124,Make Quick and Easy Sausage Rolls,1,none,2,"Add to a bowl 700g of sausage mince, 2 cups of breadcrumbs, 1 egg and a pinch of salt and pepper with 1 tablespoon of finely chopped sage (optional)", +1125,Make Quick and Easy Sausage Rolls,2,none,3,Mix.,Using your hands mix the ingredients together so all the breadcrumbs are mixed in with the sausage mince. +1126,Make Quick and Easy Sausage Rolls,3,none,4,Defrost 4 sheets of puff pastry and cut down the middle of all these so you end up with two rectangle halves for each sheet., +1127,Make Quick and Easy Sausage Rolls,4,none,5,Grab some of the mixture and make into a long sausage that fits long ways down the rectangle pastry half., +1128,Make Quick and Easy Sausage Rolls,5,none,6,Place the long sausage on the pastry long ways on all the halves., +1129,Make Quick and Easy Sausage Rolls,6,none,7,Crack an extra egg in a small bowl and stir., +1130,Make Quick and Easy Sausage Rolls,7,none,8,Brush the egg on the edges of the pastry., +1131,Make Quick and Easy Sausage Rolls,8,none,9,Fold the pasty sides over the mince and brush the top with the egg., +1132,Make Quick and Easy Sausage Rolls,9,none,10,Cut each long half into four equal quarters and place on a greased cooking tray., +1133,Make Quick and Easy Sausage Rolls,10,none,11,Place in oven for 20-25 minutes or until golden brown on top., +1134,Make Quick and Easy Sausage Rolls,11,none,12,Let cool slightly and enjoy with sauce of your preferred choice., +1135,Make a Cheese Crisp,0,none,1,Gather your ingredients.,"You will need a flour tortilla, refried beans, cheddar/Monterrey Jack cheese, and a grater.;" +1136,Make a Cheese Crisp,1,none,2,Preheat the oven.,You will just need to put it on broil 2. +1137,Make a Cheese Crisp,2,none,3,Place tinfoil over a cookie tray.,"Make sure most of it is covered, and if it hangs out the edges, tuck the foil over the bottom." +1138,Make a Cheese Crisp,3,none,4,"Grate your choice of cheese, about one cup, into a bowl.",All types of cheese work. You can also mix different types of cheese. +1139,Make a Cheese Crisp,4,none,5,Place the flour tortilla onto the cookie tray., +1141,Make a Cheese Crisp,6,none,7,Spread the cheese over the tortilla., +1142,Make a Cheese Crisp,7,none,8,Place into the oven for about 5 minutes.,Check the cheese crisp often to make sure it does not burn. +1143,Make a Cheese Crisp,8,none,9,Take the cheese crisp out of the oven and let sit for one minute., +1144,Make a Cheese Crisp,9,none,10,Place onto a plate and eat!, +1145,Make a Cheese Crisp,10,none,11,(Optional) You can also add sour cream or salsa to the top of the cheese crisp once out of the oven., +1148,Prepare a Diabetic Thanksgiving Dinner,2,none,3,Prepare the turkey.,"This recipe is diabetic-friendly, with zero sugar per serving. In a small bowl, mix all the herbs and the salt. Then, cover the turkey in the olive oil. Sprinkle the herb mixture over the turkey and on the inside.This recipe has 374 calories per serving, including 17 grams of fat, 50 grams of protein, one gram of carbohydrates and zero grams of sugar." +1149,Prepare a Diabetic Thanksgiving Dinner,3,none,4,Put the turkey in a roasting pan.,"Put the roasting pan with the turkey in the oven. Reduce the heat to 350 Fahrenheit (176 Celsius). Roast it for two and a half hours. When it comes out, the inside temperature should be 170 Fahrenheit (76 Celsius). Take it out and let it rest for fifteen minutes." +1150,Prepare a Diabetic Thanksgiving Dinner,4,none,5,Roast squash with garlic and parsley.,"Start by turning on your oven at 375 Fahrenheit (190 Celsius). While the oven is preheating, toss the cut squash in olive oil, salt and pepper. Then, spread it on a baking sheet. Roast it for about 35-45 minutes or until it is tender. While it is roasting, brown the garlic in a frying pan with some olive oil. When the squash is done, toss it with the browned garlic and the parsley." +1152,Prepare a Diabetic Thanksgiving Dinner,6,none,7,Roast potatoes in herbs.,"Start by turning on your oven to 425 Fahrenheit (220 Celsius). In a bowl, mix the potatoes with the olive oil, salt and herbs. Place them on a single layer on a baking sheet. Roast them for twenty-five to thirty-five minutes, or until they are tender on the inside." +1156,Make Coconut Strawberries,0,none,1,Scoop the condensed milk into a bowl.,; +1157,Make Coconut Strawberries,1,none,2,Add the coconut shavings and 1 gelatin powder package to the bowl.,Mix well. +1162,Make Coconut Strawberries,6,none,7,Make different shapes.,Mold the ball mixture up against one of your palms and then use your fingers on the other hand (free hand) to sculpt and mold. +1164,Make Vegetable Paniyaram,0,none,1,Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours., +1165,Make Vegetable Paniyaram,1,none,2,"Drain the water, wash again and grind it into a smooth paste using a blender.", +1166,Make Vegetable Paniyaram,2,none,3,Cover the mixture.,Keep it overnight to ferment. +1167,Make Vegetable Paniyaram,3,none,4,Add salt to the mixture.,Your idli batter will be ready the next day. +1168,Make Vegetable Paniyaram,4,none,5,Heat some oil in a pan.,Add the mustard seeds. +1169,Make Vegetable Paniyaram,5,none,6,"Add the jeera, curry leaves and green chillies.","When it sizzles, add the chopped onions." +1170,Make Vegetable Paniyaram,6,none,7,Wait for the onions to caramelize, +1171,Make Vegetable Paniyaram,7,none,8,Add the grated carrots and zucchini.,Fry for some minutes. +1172,Make Vegetable Paniyaram,8,none,9,Now add the above vegetable mixture to the idli batter that we had prepared earlier., +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. +1178,Make Cornmeal,0,none,1,Choose the corn.,"You can use nearly any type of corn as long as the kernels have been properly and thoroughly dried.This tutorial covers the process for whole kernel frozen corn. The easiest option, however, would be to use uncooked popcorn kernels. You won't need to dehydrate popcorn since it's already adequately dry. Use the same amount of popcorn to kernel corn, and skip directly to the ""Grinding"" instructions. You can also use nearly any variety of home-grown corn if you're feeling more adventurous, but the process can be more time consuming since you'll need to dry it on the stalk. Field or dent corn is the preferred variety for this method, but sweet corn could be used, as well.;" +1179,Make Cornmeal,1,none,2,Obtain a grinding device.,"Electric and hand-operated grain mills are the probably your best options since they'll allow you the greatest degree of control for your effort. Note that hand-operated grain mills may require considerable strength to use, especially when grinding something as large and coarse as corn. For small amounts, you could use a mortar and pestle, spice grinder, or coffee grinder.If you don't have an actual grain mill, high-powered blenders (Blendtec, Vitamix, etc.) may also work.Standard blenders are not strong enough, though, so you should avoid using one for this process." +1180,Make Cornmeal,2,none,3,Spread the corn over the dehydrator tray.,"Open one 16-oz (450-g) bag of frozen corn kernels. Spread the corn over one dehydrator tray, keeping it in an even layer. You can dry the corn directly from its frozen state. If some of the kernels are fixed together by ice, though, gently tap the chunks of corn on your counter or table to break them apart." +1182,Make Cornmeal,4,none,5,Dehydrate the corn for at least 6 hours.,"Check the corn kernels after 6 hours pass. Remove it from the dehydrator if it's completely dry; otherwise, continue dehydrating the corn as needed, checking it every 30 to 60 minutes. To check the status of the corn, take a few kernels and try to manipulate them between your fingers. Properly dried kernels should no longer feel pliable If the corn doesn't feel pliable anymore, perform a second test by dropping a few kernels on a hard surface, like a counter or table. They should make a distinctive ""click"" sound when ready." +1184,Make Cornmeal,6,none,7,Pass the dried corn through the coarsest setting.,"Adjust the mill plates/stones to the machine's coarsest setting. Place the dried corn into the hopper, then crank the handle to grind it through the machine.Make sure that you have a bowl or other container beneath the grain mill to collect the processed corn. When using an electric grain mill, you'll need to switch on the power instead of turning a handle. The exact method for adjusting the mill plates will vary by machine, so you'll need to consult the instructions for your grain mill to determine the proper procedure. Usually, though, you can adjust the coarseness using a knob on the side of the machine. Note that you should work in batches of about 2 cups (500 ml), which is the approximate amount used in these instructions. When making larger quantities of cornmeal, work inn multiple batches." +1185,Make Cornmeal,7,none,8,Sift the product.,"Dump the coarsely ground corn into a fine-mesh strainer. Gently agitate the strainer from side to side to separate the finely ground pieces from the coarser chunks.Ideally, you should use a mesh strainer with gaps measuring between 1/32 and 1/16 inch (0.8 and 1.5 mm). Larger mesh strainers may pass pieces that are too coarse to be classified as meal. Collect the small pieces that pass through in a separate bowl placed beneath the strainer. Return the larger pieces caught in the strainer to the hopper of the grain mill." +1186,Make Cornmeal,8,none,9,Grind the corn using a finer setting.,"Adjust the mill plates again, setting them to a medium-grade coarseness. Grind the large pieces of cracked corn through the mill as before. It's important to change the coarseness to a finer setting during this step; otherwise, too few of the larger pieces won't be ground down any further." +1187,Make Cornmeal,9,none,10,Sift the product.,"Transfer the newly ground corn pieces back to the fine mesh strainer. Rock the strainer from side to side, allowing the finest pieces to pass through into the previous collection bowl for your cornmeal. You'll likely collect more cornmeal during this sifting than you collected during the first, but in most cases, you'll still be left with a notable amount of coarse grain caught in strainer." +1188,Make Cornmeal,10,none,11,Pass the corn through an even finer setting.,"Adjust the grain mill once more, setting the machine to medium-fine consistency. Return the larger pieces of ground corn to the hopper, then grind them through the machine a third time. While the machine needs to be set to a finer degree of coarseness, you'll probably need to avoid using the finest setting. Even at cornmeal consistency, ground corn can be too coarse to pass through most mills' finest setting." +1189,Make Cornmeal,11,none,12,Separate the remaining meal and grits.,"Sift the ground corn through the mesh strainer one more time, collecting the fine meal in your original bowl and retaining the coarser grits. At this point, you should have more cornmeal than leftover grits, and the amount of cornmeal should roughly match the original amount of dried corn you began with. If you're still not satisfied with the amount of cornmeal produced, however, you can pass through the coarse grits through your grain mill one more time. Afterward, sift them again using the mesh strainer. The amount of cornmeal produced by a fourth pass will likely be less than the amount produced by the previous two passes. Moreover, beyond a fourth pass, additional passes through the grain mill may become even less beneficial. If you're okay with the amount of leftover grits, however, consider saving them and preparing them as you would prepare store-bought grits." +1192,Make Cornmeal,14,none,15,"Alternatively, vacuum-seal the cornmeal.","This is another way to save leftover cornmeal that should prevent it from turning rancid. The best way to vacuum-seal cornmeal is with the use of an actual vacuum-sealing machine and the appropriate bags or storage containers. Exact instructions will vary by machine. If you do not have the actual machine, however, you can mimic the process using standard plastic bags. Place the cornmeal in a heavy-duty resealable plastic bag. Press out as much air as possible, then seal the bag, leaving only 1 inch (2.5 cm) of open space along the seal. Suck out as much of the remaining air through a straw inserted into the opening. Do this step carefully to avoid accidentally inhaling bits of cornmeal. When finished, quickly remove the straw and seal the remainder of the opening. Vacuum-sealed bags of cornmeal can be stored in dark, dry, slightly cool conditions for up to 9 or 12 months." +1194,Make Grilled Chicken Tacos with Salsa,0,none,1,Preheat the stovetop to medium-high heat., +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." +1197,Make Grilled Chicken Tacos with Salsa,3,none,4,Shut off the stove and allow the chicken to cool off for about 5 minutes., +1198,Make Grilled Chicken Tacos with Salsa,4,none,5,Slice the chicken into pieces using a slicing knife on a cutting board., +1199,Make Grilled Chicken Tacos with Salsa,5,none,6,Spread the salsa over the warmed tortillas using a spoon., +1200,Make Grilled Chicken Tacos with Salsa,6,none,7,"Stuff the tortillas with the chicken, avocado, cilantro sprigs, radishes, and lime wedges.", +1201,Make Grilled Chicken Tacos with Salsa,7,none,8,Serve.,Roll the tortillas up into the shape of 'logs'. Place them on a serving plate and enjoy! +1215,Peel Potatoes With an Ordinary Kitchen Knife,13,C,C4,Boil the potatoes until they are tender.,"To check if they’re ready, spear one with a fork. If the fork goes through the flesh easily, they’re cooked." +1217,Peel Potatoes With an Ordinary Kitchen Knife,15,C,C6,Spear the potato with a two-pronged fork.,Hold the fork with your non-dominant hand. The fork should go directly through the middle of the potato so that you do not have to touch the hot potato with your fingers. +1221,Prepare Food if You Are Lazy,0,none,1,Gather the basics.,"If you have a pulse, most likely you have a loaf of sliced white bread in the house. Ditto for a toaster. If not, these are absolute necessities for any culinary-inclined lazy person, as toast takes almost no time or effort to make and can be the base of a wide variety of meals.;" +1222,Prepare Food if You Are Lazy,1,none,2,Begin to build on the basic meal.,"Spice up your toast with a slice of cheese, as this adds protein and, more importantly, flavor to your budding meal. Toast bread with cheese on top in a toaster oven, or add cheese to bread once you've toasted it. Then top your cheese toast with a little salsa and sliced avocado, and put it all together for a delicious and well-rounded sandwich." +1223,Prepare Food if You Are Lazy,2,none,3,Add an easy side dish.,"Cut up lettuce and tomatoes and top with any salad dressing for a side salad. If you have cornflakes lying around, crush some up in your hands and throw them on top of the salad for a little crunch. In almost no more time than it took to make yourself a simple sandwich, you've created a much more elaborate two-dish meal, making a better lunch for the lazy but hungry." +1224,Prepare Food if You Are Lazy,3,none,4,Build on the simple dishes you're already making.,"Have you been cooking frozen hamburger patties for dinner every night? With just a little more effort, you can come up with a much better meal. Slice up an onion and throw it in a frying pan with a couple tablespoons of water and cooking oil. Cook uncovered on medium for about 15 minutes until they start to get a little caramelized. Add your hamburger patties (pre-thawed in the microwave) and cover the pan. Let the whole thing cook like that for another 15 minutes or so. Throw a handful of shredded cheese on them and allow it to melt before turning off the heat. Tear up some french bread to eat with it on the side. This makes for a much nicer meal than your average hamburger, but takes only a little more time and effort to prepare. If you've been eating tacos, throw some fresh vegetables in with the meat while cooking, and top with avocados and tomatoes. If you eat a lot of instant macaroni and cheese, embellish with tomatoes, bell peppers, and canned tuna for a much more well-rounded meal. Get creative - you can enhance almost any quick and easy meal to make it a little tastier." +1225,Prepare Food if You Are Lazy,4,none,5,Experiment with different additions to your current meals.,"If you eat a hamburger every day, no need to stop now - but dress it a little differently every time to add more spice and variety into your culinary lifestyle. You can top your burgers with mozzarella and tomato sauce and sprinkle them with oregano or basil for a pizza burger. You can top them with ranch dressing and crush tortilla chips on top for a tex-mex burger. You can skip the cheese and sprinkle soy sauce on top, add a smidge of ginger, and cook up some rice noodles to eat on the side for an Asian version. Be creative and try out as many styles as you can think of." +1228,Make Sour Berry Syrup,1,none,2,"Place the blackberries, blueberries, and raspberries into a large, clean bowl.","Take a potato masher and start to mash the berries, stirring every few 45 seconds or so." +1229,Make Sour Berry Syrup,2,none,3,"After roughly 5 minutes, drizzle in the honey, stirring well all the while.",Mash the berries for about a minute. +1230,Make Sour Berry Syrup,3,none,4,Spritz the lemon juice into the berry mash.,"Whisk as much as you want, but whisk for at least 2 minutes." +1231,Make Sour Berry Syrup,4,none,5,Inspect the syrup.,Is it drippy and runny but slightly thick with a few chunks in? Perfect. +1232,Make Sour Berry Syrup,5,none,6,Taste the syrup.,"Is it tangy and tart with a hint of sweetness? Perfect. If too sweet, add more lemon juice; if slightly too sour, add more honey." +1233,Make Sour Berry Syrup,6,none,7,"Over the top of the bowl in which the syrup is resting, attach cling film or foil to keep fresh.",Use within 3 days. +1234,Cook Bacon in the Microwave,0,A,A1,"Prepare a microwave-safe dish, preferably glass or Pyrex.","Place several layers of paper towels over the dish. The paper towels will absorb all the bacon grease, leaving a mess-free kitchen, which means no dirty dishes to wash. ;" +1235,Cook Bacon in the Microwave,1,A,A2,Lay up to six uncooked bacon strips across the paper towels.,"Don't overlap them, or the bacon won't cook evenly." +1236,Cook Bacon in the Microwave,2,A,A3,Place a layer of paper towels over the top of the bacon strips.This will prevent splattering grease from creating a mess in your microwave., +1237,Cook Bacon in the Microwave,3,A,A4,Cook the bacon.,"Heat the bacon in the microwave for approximately 3 minutes on the highest setting, or 30 seconds per slice. Note that the time may vary by microwave and according to the amount of bacon cooking." +1238,Cook Bacon in the Microwave,4,A,A5,Drain the bacon.,"Remove the bacon from the plate and place on a paper towel to absorb any excess grease. Allow it to sit for about 1 minute to cool. Remove the bacon from the paper towels promptly or it will stick, leaving pieces of paper towel on the bacon." +1239,Cook Bacon in the Microwave,5,A,A6,Eat the bacon.,"Bacon cooked this way is crispy and delicious, and it won't have as much fat as pan-fried bacon, so it's actually healthier. Enjoy the crisp bacon with your eggs or pancakes, in a toasted bacon and tomato sandwich, or as a snack." +1241,Cook Bacon in the Microwave,7,B,B2,Hang slices of bacon over the rim of the bowl.,"Place as many slices of bacon as you want around the rim of the bowl. If you don't want the bacon sticking together, keep gaps between the pieces; otherwise, don't worry about it." +1242,Cook Bacon in the Microwave,8,B,B3,Cook the bacon.,"Place the bacon-draped bowl into the microwave. Cook the bacon on the highest setting for about 90 seconds per slice. If you're cooking a full pound of bacon, it may take up to 15 minutes. To avoid splattering the microwave with grease, you can lightly cover the bacon with a few paper towels. Rotate the microwave plate at 10 minutes. This will ensure even cooking of the bacon. Or, if you don't like your bacon crisp, take it out at this point. Be careful! The plate is hot and the hot grease has dripped onto it. Keep checking the crispness to see if it's to your liking." +1243,Cook Bacon in the Microwave,9,B,B4,Remove the bacon from the microwave.,"You may need to use an oven mitt, as the bowl and plate will be hot. Carefully take it from the microwave and put it down on a heat-safe surface. Use tongs to take the bacon slices off the bowl and lay them out flat on a paper towel. If you let the bacon slices cool on the bowl, they will form a ""U"" shape for serving. Be very careful not to spill the bacon grease as you remove the plate from the microwave." +1244,Cook Bacon in the Microwave,10,B,B5,Save the grease.,"If you want, the grease can be saved for cooking. Either pour the grease into a storage container straight from the plate, or place it in the fridge (as shown here) and allow it to harden with cooling and scrape off. It makes fried eggs very tasty! Dispose of the fat if you don't want to use it for cooking. Be very careful handling the bowl and plate, as they're extremely hot." +1245,Make Asian Salmon Noodles,0,none,1,Heat oil on medium-high temperature heat in a large wok or skillet for 1 minute.,; +1246,Make Asian Salmon Noodles,1,none,2,"Add salmon, ginger and garlic to the oil.",Cook 2 minutes per side. +1247,Make Asian Salmon Noodles,2,none,3,Add 1/2 of the green onions to the wok or skillet., +1248,Make Asian Salmon Noodles,3,none,4,Reduce the heat to medium temperature and continue cooking 4 to 5 minutes longer., +1249,Make Asian Salmon Noodles,4,none,5,Combine all the remaining ingredients except for the pasta., +1250,Make Asian Salmon Noodles,5,none,6,"Pour the sauce into salmon mixture, and continue to cook until the salmon flakes easily.", +1251,Make Asian Salmon Noodles,6,none,7,Break salmon up into bite size pieces., +1252,Make Asian Salmon Noodles,7,none,8,Stir in the cooked pasta., +1253,Make Asian Salmon Noodles,8,none,9,Remove the wok or skillet from heat and serve immediately., +1254,Make Caramelized Roast Pears,0,none,1,"Position a rack in center of oven, then preheat it to 375°F;", +1255,Make Caramelized Roast Pears,1,none,2,"Peel, halve, and core the pears.", +1256,Make Caramelized Roast Pears,2,none,3,"Smear the butter over the bottom of the baking pan, preferably 9X13"".", +1257,Make Caramelized Roast Pears,3,none,4,Place the pears in the pan., +1258,Make Caramelized Roast Pears,4,none,5,Drizzle 1 tsp of honey over each pear half., +1259,Make Caramelized Roast Pears,5,none,6,Pour in the wine., +1260,Make Caramelized Roast Pears,6,none,7,Roast 40 minutes, +1261,Make Caramelized Roast Pears,7,none,8,"When the pears finish, take the pan out and tilt it so the juices gather.", +1262,Make Caramelized Roast Pears,8,none,9,Pour the juices back onto the pears., +1263,Make Caramelized Roast Pears,9,none,10,"Continue to roast until ready, 15-20 min", +1264,Make Caramelized Roast Pears,10,none,11,"Lift up the side of a pear, it should.look caramelized", +1265,Make Caramelized Roast Pears,11,none,12,Keep pears in oven to keep warm, +1266,Make Caramelized Roast Pears,12,none,13,Add pecans., +1267,Make Caramelized Roast Pears,13,none,14,Serve warm with heavy cream, +1268,Make Caramelized Roast Pears,14,none,15,Serve at room temperature, +1269,Roast a Turkey,0,none,1,Make sure that the turkey is fully thawed.,"This can be done one of two ways: Place the turkey still in its wrapper on a large tray, such as a cookie sheet, to catch any juices. Slide the turkey-laden tray onto the bottom shelf of the refrigerator. Allow one day of thawing per four to five pounds of turkey. Start defrosting a 20 pound turkey on Saturday to ensure it will be ready to cook Thanksgiving morning. Place the turkey still in its wrapper in the sink and cover with cold water. Change the water every 30 minutes. Allow 30 minutes per pound (a 20 pound Turkey will take 10 hours to thaw). Cook immediately. The USDA also provides the following information on how to defrost a turkey safely.;" +1270,Roast a Turkey,1,none,2,Remove the giblets.,"Stick your hand in the cavity and remove any packages, or liver, heart, neck, and other things you may find inside of the bird. If desired, save everything but the liver for giblet gravy. Fry the giblets or, except for the liver (which has a non-turkey-like flavor that, although pleasant to many, would make the drippings or gravy taste odd), just leave them to roast and eat them. The gizzard and heart are tough, so cut them up––do not give them to a small child who could possibly choke on them." +1271,Roast a Turkey,2,none,3,Rinse off the turkey.,"Hold the turkey under room temperature or cold water and rub it gently with your fingers. Make sure there isn't any dirt, pieces of feathers, etc." +1272,Roast a Turkey,3,none,4,Pat dry.,"Use a cloth or paper towel, pat it dry; don't rub it. Make sure you dry the whole bird, inside and out, as much as you can. If you use a cloth towel, put it straight into the washing machine afterwards." +1273,Roast a Turkey,4,none,5,"Place the turkey in the roasting pan, breast side up.",Try to keep it centered to promote even heating. +1274,Roast a Turkey,5,none,6,Oil the bird.,"Spread a tablespoon or two of olive oil over the skin of the turkey. This will help brown the turkey nicely, as well as promote a really crispy skin." +1275,Roast a Turkey,6,none,7,Season the turkey.,"Sprinkle oregano, rosemary, garlic powder, and pepper lightly over the top of the turkey. Put some on the inside as well. Quarter the onion and put it all inside the turkey. Put the three garlic cloves in with the onion. Make sure that both are peeled. After this is done, pour in broth until it is surrounding the turkey (about 1 cup). Insert a meat thermometer into the thickest part of a thigh making sure it does not touch the bone. An electronic thermometer with a cord extending to the outside of the oven and an alarm for a particular temperature is particularly convenient. Even with these, leave the pop-up thermometer to help confirm that you are not long overcooking the turkey due to a measurement error." +1276,Roast a Turkey,7,none,8,Preheat the oven to 325°F (160°C)., +1277,Roast a Turkey,8,none,9,Roast the turkey.,"When the oven is at temperature, place the turkey in oven (bottom rack) and until meat is 161°F (72°C). Allow about 15 minutes per pound. If you're using a roasting bag, shake a turkey size oven bag with 1 tablespoon of flour. Place the bag on the roast pan. Slide the turkey breast side up, in the bag. Twist tie shut. Cut slits in the bag. Do not add any broth. Make sure the bag isn't hanging over the edge. If you're not using a roasting bag, put about a quarter-inch of water in the pan and cover the pan with its lid or some foil. Basically the turkey should steam for most of the cooking time. Check on the turkey every hour or so and replenish the watery liquid if it is almost all gone." +1278,Roast a Turkey,9,none,10,Make it golden.,"Uncover the turkey and turn your oven to Broil for ten minutes. Make sure to keep a close watch on it during this time as ovens vary and broil is usually a very high temperature. If you are using a roasting bag, open the top completely before broiling. Start this process when the turkey is still a few degrees from done temperature, because it will continue to heat. You may wish to remove a meat thermometer, especially a more expensive and probably more fragile electronic one, so the intense radiant heat does not destroy it. In that case, err on the side of potentially warming the turkey a few degrees more than you expected, to make sure it's safe." +1279,Roast a Turkey,10,none,11,Let it rest.,Remove the turkey from the juices and place on a cutting board. Remove any stuffing. Loosely cover with tinfoil and wait 20 minutes before slicing to prevent the turkey from losing all of its juices. Use this time to make gravy. +1281,Make Overnight Caramel Pecan Rolls,1,none,2,"In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour.","Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes." +1282,Make Overnight Caramel Pecan Rolls,2,none,3,"Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.","Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour." +1283,Make Overnight Caramel Pecan Rolls,3,none,4,Heat brown sugar and 1/2 cup butter until melted.,Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. +1284,Make Overnight Caramel Pecan Rolls,4,none,5,"When dough has doubled in size, punch down and turn out onto a lightly floured surface.","Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch (2.5 cm) wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48." +1285,Make Overnight Caramel Pecan Rolls,5,none,6,"Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes.","Meanwhile, preheat oven to 350 degrees F (175 degrees C)." +1286,Make Overnight Caramel Pecan Rolls,6,none,7,Bake uncovered in preheated oven until golden 30 to 35 minutes.,"Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls." +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." +1289,Make Healthier Fish Sticks,2,none,3,Set up an egg-coating station.,"In your second bowl, crack open two eggs. Add a tablespoon of lemon juice, then stir the mixture with a whisk or spoon until the eggs are beaten." +1290,Make Healthier Fish Sticks,3,none,4,Combine seasonings into a breading station.,"Retrieve the third fresh bowl. Add ½ cup (120 mL) dried breadcrumbs, ¼ cup (60 mL) grated parmesan cheese, ½ teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon black pepper. Mix the ingredients together with a spoon or other implement.Change the breading ingredients to achieve your personal taste. For example, you can remove the cheese, substitute in lemon-pepper seasoning, or use a packaged seafood seasoning." +1291,Make Healthier Fish Sticks,4,none,5,Butter a cooking sheet.,"Before you begin working with the fish, prepare a tray to contain the breaded pieces. Use a stick of butter or butter-flavored cooking spray to lubricate the pan so the fish doesn’t stick. Coat generously.If you want to avoid butter, try spraying a little olive oil cooking spray on the breaded fish. With a spray, you control how much oil you use and won’t add much fat to the recipe." +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." +1294,Make Healthier Fish Sticks,7,none,8,Coat the fish strip in the breadcrumb bowl.,"Move the floured, egged strip to the bowl containing the breading ingredients. Like with the other stations, press the fish into the breading. Move it around until all sides are coated." +1295,Make Healthier Fish Sticks,8,none,9,Place the fish on the pan.,"Lubricate the pan with butter or cooking spray if you haven’t yet. Lay the coated stick on the pan, then repeat the above steps with more of your fish strips. Move the finished ones to the pan, laying them so they don’t touch." +1296,Make Healthier Fish Sticks,9,none,10,Preheat your oven.,"Set your oven to a temperature between 400 and 450 degrees F (204-232 degrees C). Depending on the strength of your oven and the size of your fish sticks, cooking time will vary." +1297,Make Healthier Fish Sticks,10,none,11,Bake for 10-15 minutes.,"Leave the tray to sit in the oven for 10-15 minutes. The longer you leave the sticks in, the more golden and solidified the breading will be. When the fish is opaque, flaky, and cooked through, it is done cooking. You can also fry the fish in oil on a stovetop, but the oil makes it less healthy than baking." +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." +1299,Air Dry Fruit,0,none,1,Wash and peel the fruit.,Core or remove pits if applicable.; +1300,Air Dry Fruit,1,none,2,Slice the fruit thinly.,"Keep slices equally sized, so all the pieces will dry in the same amount of time. Trim apples into rings or slices about 1/8 inch (0.3 cm) wide. Cut bananas into portions about 1/4 inch (0.6 cm) to 3/8 inch (1 cm) wide. Cut apricots in half or slice them. Cut pears, peaches, and nectarines into slices or quarters. Slice pineapple into pieces 1/2 inch (1.25 cm) wide." +1301,Air Dry Fruit,2,none,3,Pre-treat the fruit with ascorbic acid to prevent discoloration.,"You don't have to pre-treat pineapple. Buy ascorbic acid powder where you find canning supplies or at health food stores, where it may be labeled Vitamin C powder. Blend 1 teaspoon (3000 mg) ascorbic acid with 2 cups (475 ml) water. You can use the mixture 2 times before you need to add more ascorbic acid. Soak the fruit pieces for 3 to 5 minutes, then drain thoroughly on paper towels." +1302,Air Dry Fruit,3,none,4,"Check the local weather forecast for a hot, dry spell.",You must have several consecutive days with at least 86 degrees Fahrenheit (30 Celsius). Humidity should be less than 60 percent. +1303,Air Dry Fruit,4,none,5,Get a screen or wood tray for a drying rack.,"Choose a screen made from plastic, stainless steel, or fiberglass coated with Teflon. These types can be safely used for fruit. Reject screens that can leave harmful deposits on food or alter food's nutritional value. Don't use screens constructed with aluminum, copper, or metal cloth covered with zinc or cadmium. Avoid wood trays made with cedar, green wood, oak, pine, or redwood. These will taint the flavor or discolor the fruit." +1304,Air Dry Fruit,5,none,6,Choose a drying site in full sun where you can keep an eye on the fruit.,"Place metal sheeting on the ground. Aluminum or tin will reflect sunshine and raise the drying temperature. Select a concrete surface if metal sheeting is unavailable. A concrete patio without a roof or a paved driveway will suffice. A concrete surface is drier than soil, which will allow the fruit to dry more quickly." +1305,Air Dry Fruit,6,none,7,Make 2 stacks of cinder blocks or bricks., +1306,Air Dry Fruit,7,none,8,Set the drying rack onto the blocks or bricks.,This will allow air to circulate around the fruit. +1308,Air Dry Fruit,9,none,10,Put a layer of cheesecloth over the fruit.,"This will keep out bugs, birds, and debris." +1311,Air Dry Fruit,12,none,13,"Air dry the fruit for 2 to 6 days, until only about 20 percent of the moisture remains.", +1312,Air Dry Fruit,13,none,14,Check the fruit for sufficient dryness.,Slice some of the fruit pieces in half. You should not see any moisture nor be able to squeeze out any moisture. Bend the fruit. It should not adhere to itself or be sticky. +1313,Air Dry Fruit,14,none,15,Pasteurize the dehydrated fruit in your freezer.,This is necessary to kill any bacteria that might make you will when you eat the fruit. Place the dried fruit in a plastic freezer bag. Make sure the freezer temperature is at 0 degrees Fahrenheit (-17 Celsius) or colder. Keep the bag in the freezer for a minimum of 48 hours. +1314,Air Dry Fruit,15,none,16,Transfer the fruit to a storage container after pasteurization.,"Select glass containers with tight lids, freezer bags, or freezer containers. Keep the containers somewhere cool, dim, and dry. Dried fruit will keep for up to a year at 60 degrees Fahrenheit (15.5 Celsius)." +1315,Make a Hearty Stew,0,A,A1,"Cut your beef chuck into small, 1-inch cubes.","Although your beef cubes don't all need to have the same uniformity, it helps to try to be consistent. When cutting the beef chuck, remove any excess fat dangling from the outside of the cubes of meat. What if you don't have beef chuck? Rump, bottom round, or topside cuts will all do. What you want to avoid is getting pre-cut beef ""for stewing"" at the grocery store or market.You'll end up paying more and getting a lower quality meat.;" +1316,Make a Hearty Stew,1,A,A2,Coat your beef in the all-purpose flour.,"In batches, transfer the beef cubes into a medium bowl containing the flour. Work the beef cubes into the flour so that each cube has a thin layer of flour coating its outside. This will give the beef a nice nutty flavor and great texture. It will also help establish a tasty ""fond"" on the bottom of your cooking pot. A fond is a sticky dark glaze that coats the bottom of the pan. It contributes to the rich, caramelized flavor that separates a merely good stew from a great one." +1317,Make a Hearty Stew,2,A,A3,"In a large Dutch oven or soup pot, begin searing the beef cubes over medium-high heat.","First add 2 teaspoons of vegetable oil and the butter. Then, sear the beef in batches. Leave the beef on one side for 3 to 5 minutes, until it has developed great color and easily comes off the pan. Move it over to its side and brown on all sides. When a batch is done, remove beef with a slotted spoon and add the next batch. Continue cooking in the same manner as directed above, until all beef has been adequately browned. Do not clean the bowl after cooking the beef. You'll notice that your fond has started to develop. This fond will give your dish more of a full flavor, so don't make the mistake of removing it." +1318,Make a Hearty Stew,3,B,B1,"After removing beef from pot, start to cook the onions and celery over medium heat.","Add the remaining teaspoon of vegetable oil and begin cooking the onions and celery over the fond created by the beef. Cook for 8 to 10 minutes, or until onions are soft and translucent, not browned." +1319,Make a Hearty Stew,4,B,B2,Add the garlic and cook for about 30 seconds.,Stir frequently during this time. +1320,Make a Hearty Stew,5,B,B3,"Add the tomato paste, a pinch of salt, and one tablespoon of the Worcestershire sauce to the onions and celery.","Cook, stirring frequently, for 1 to 2 minutes, or until all tomato paste has been incorporated." +1321,Make a Hearty Stew,6,B,B4,Deglaze the pan with 1 cup of red wine.,"Turn the heat back to medium-high and add the red wine. The wine should start steaming and bubbling up immediately. With a wooden spoon, scrape the bottom of the pan, breaking up the fond. Continue scraping and stirring until the wine has reduced somewhat." +1322,Make a Hearty Stew,7,B,B5,Add the meat and stock to the pan., +1323,Make a Hearty Stew,8,B,B6,"Make a bouquet garni with the thyme, rosemary, and bay leaf, adding it into the stew.","A bouquet garni is a simple way to hold your herbs and spices in one place, making removal simple after the stew is cooked. Simply put the herbs in cheesecloth and tie one end together with a length of string. Submerge the herb-end of the bouquet into the stew and tie the string to one of the pot's handles to make retrieval easy." +1324,Make a Hearty Stew,9,C,C1,"Cover your pot, reduce the heat to low, and simmer for 1 and 1/2 hours.","Make sure the stew is simmering, not boiling. Stir the stew every so often." +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.,; +1329,Make a Ham Panini on a George Foreman Grill,1,none,2,"Mix butter and mustard together until you have a smooth, spreadable mixture.","Use more or less of each depending on your tastes (if you want a stronger mustard flavor, use more mustard or less butter). You should not need more than a half a tablespoon of each for one sandwich." +1330,Make a Ham Panini on a George Foreman Grill,2,none,3,Spread your butter-mustard mixture over one side of each slice of bread and sprinkle on your poppy seeds., +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., +1333,Make a Ham Panini on a George Foreman Grill,5,none,6,Spread more butter (but not mustard) onto the outsides of the bread., +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!", +1336,Make Easy Homemade Biscuits,0,A,A1,Preheat your oven to 475ºF (246ºC).,"This recipe uses a high baking temperature to cut down on cooking time. While you wait for your oven to heat up, you can proceed to the next few steps to save even more time.;" +1337,Make Easy Homemade Biscuits,1,A,A2,"Optionally, prepare a baking sheet.","This recipe does not call for baking sheet that's been greased or made ""non-stick"" in any way. However, if you wish to grease your baking sheet with shortening or a non-stick spray, this won't hurt the biscuits. This may be a good idea if you have had problems with baked goods sticking to the pan in the past. Other alternatives include using a sheet of baking parchment or sprinkling a layer of flour over the baking sheet." +1338,Make Easy Homemade Biscuits,2,A,A3,Combine the dry ingredients.,"Add the flour, baking powder, salt, and sugar in a large bowl. Whisk together until well-blended." +1339,Make Easy Homemade Biscuits,3,A,A4,Add wet ingredients.,"Measure the oil and pour it into a separate bowl or container. Next, measure the milk and pour it on top of the oil. Do not stir or combine these ingredients. Pour them together into the bowl containing the dry ingredients." +1340,Make Easy Homemade Biscuits,4,A,A5,Mix the ingredients to form a dough.,"Use a mixing utensil or your hands to lightly combine the wet and dry ingredients. Transfer the dough to a floured surface (countertops work well) and knead once or twice to form a ball of dough. You don't want to mix too much or the biscuits can lose their light, flaky texture. Be sure to stop mixing when the dry ingredients are almost uniformly moist and sticky — a few tiny clumps that aren't combined are OK. Be sure also to knead only once or twice." +1341,Make Easy Homemade Biscuits,5,A,A6,Roll out the dough.,"You have a little freedom here depending on how thick you like your biscuits. On the same floured surface where you kneaded the dough, roll it out to about 1/2 to 3/4-inch thick. You can use either a roller or your hands as long as you get the dough uniformly flat. To cut down on mess, you can put the dough between two sheets of plastic wrap before rolling it if you wish." +1342,Make Easy Homemade Biscuits,6,A,A7,Cut out two-inch biscuits.,"Use a round cookie cutter to cut circles of dough two inches in diameter from the flattened dough. Dust the biscuit cutter in flour first to prevent sticking. Transfer the cut-out biscuits to your baking pan, leaving at least an inch of space between each so they cook evenly. When you've cut out all the biscuits you can from the dough, roll the leftovers into a ball and flatten it again, then repeat." +1343,Make Easy Homemade Biscuits,7,A,A8,Bake the biscuits until lightly browned.,"This will typically take about 10-12 minutes. However, since you're using high heat, it's wise to check on the biscuits after about eight minutes just to be safe. After carefully removing the baking pan from the oven, let the biscuits sit for about five minutes, then transfer them to a wire rack. Serve warm or at room temperature." +1346,Make Easy Homemade Biscuits,10,B,B3,Mix the ingredients.,"There are only two ingredients in this recipe — the mix and the milk. Pour the mix into a large bowl, then add the milk. Stir lightly to combine. Stop stirring as soon as the dough reaches a uniformly sticky, flaky consistency. Note that some biscuit mixes may call for you to add oil or butter as well. Check the directions to be safe." +1347,Make Easy Homemade Biscuits,11,B,B4,Knead the dough.,"Turn the sticky dough onto a floured baking surface (you can use the biscuit mix itself as well). Use your hands to turn the dough over on itself 10 times. Kneading more can cause the biscuits to lose their light, flaky qualities." +1348,Make Easy Homemade Biscuits,12,B,B5,Roll the dough out.,"From this point on, the directions are almost the same as for the recipe above. Use a roller or your hands to roll the dough ball into a 1/2-inch thick layer. If you wish, you can roll the dough between two sheets of plastic wrap to prevent a mess." +1349,Make Easy Homemade Biscuits,13,B,B6,Cut out biscuits.,"Use a 2-inch cookie cutter to cut circular biscuits from the flattened dough. Transfer each circle of dough to your baking pan. Re-combine the leftover dough into another ball, roll it flat, and repeat." +1350,Make Easy Homemade Biscuits,14,B,B7,Bake until golden-brown.,"This should take about 8-10 minutes in your preheated oven. When the biscuits are done, let them cool on the pan for about 5 minutes. Transfer them to a wire rack and let them cool until pleasantly warm." +1351,Make Eggplant Pasta Sauce,0,none,1,Cut the eggplant into 1/2-inch thick slices and sprinkle with salt.,Re-stack the slices and let sit for 20 minutes. Blot thoroughly with paper towels to remove excess liquid. Cut into 1/2-inch cubes.; +1352,Make Eggplant Pasta Sauce,1,none,2,Heat oil in a large pan over medium-high heat.,"When hot, add garlic and sauté approximately 1 minute, or until garlic is fragrant." +1353,Make Eggplant Pasta Sauce,2,none,3,"Add eggplant and salt and pepper to saucepan and cook, stirring occasionally, until eggplant starts to turn translucent.", +1354,Make Eggplant Pasta Sauce,3,none,4,Pour in chicken broth and thyme.,Cover the pan. Stir occasionally until the eggplant is soft and the sauce has a saucy texture. Add more water if it has reduced too much. +1355,Make Eggplant Pasta Sauce,4,none,5,Remove from heat.,Mash sauce with a fork to desired consistency. Add basil leaves and tomatoes and serve on pasta. Sprinkle with parmesan cheese. +1357,Make a Watermelon Salad,0,none,1,"Combine the red onion, watermelon, cucumber, cashews, mint, and feta cheese in a mixing bowl.",; +1358,Make a Watermelon Salad,1,none,2,Pour the olive oil and lemon juice in the bowl.,Season with salt. +1359,Make a Watermelon Salad,2,none,3,Mix everything thoroughly and place in the refrigerator to chill., +1361,Make Hard Candy from Juice,1,none,2,Pour your juice into a pan to let it simmer down.,You want your juice to become thick (kind of like the consistency of syrup.) You can continue adding sugar if you want to. +1362,Make Hard Candy from Juice,2,none,3,"Gather the materials described in the ""Things You'll Need"" section.", +1364,Make Hard Candy from Juice,4,none,5,Pour the simmered juice into the glass and set aside with the lid on., +1366,Cook Cauliflower Biscuits,0,A,A1,Steam the cauliflower and preheat the oven.,Turn the oven on to 400 degrees F (200 C). Wash 1 head of cauliflower and discard any leaves. Chop the cauliflower into chunks while you heat a sauce pot with a little water in it. Set the cauliflower inside a steamer basket and place it in the pot. Cover the pot and steam the cauliflower until it's very soft.It should take 10 to 12 minutes for the cauliflower to become tender.; +1367,Cook Cauliflower Biscuits,1,A,A2,Mash the cauliflower and garlic.,"Place the steamed cauliflower into a food processor along with 3 cloves of minced garlic. Put the lid on the processor and blitz it a few times, so the cauliflower is pureed. The mixture should be completely smooth.The softer your cauliflower is, the smoother it will be once you puree it. This is why it's important to steam it until it's completely tender." +1368,Cook Cauliflower Biscuits,2,A,A3,"Combine the mashed cauliflower with the yogurt, cheese, and whole eggs.",Get out a large mixing bowl and scoop the pureed cauliflower mixture into it. Stir in more of the biscuit dough ingredients with a wooden spoon or rubber spatula until the mixture is completely combined. You'll need to mix in:1/3 cup (95 g) of nonfat Greek yogurt 1/2 cup (50 g) of shredded cheddar cheese 2 eggs 1 teaspoon of kosher salt 1/2 teaspoon of black pepper +1369,Cook Cauliflower Biscuits,3,A,A4,Beat the egg whites and fold them into the cauliflower biscuit dough.,"Get out another mixing bowl and place 2 egg whites in it. Use an electric or stand mixer to beat the egg whites on high speed. Beat the egg whites for a few minutes, so they become stiff. Gently fold the egg whites into the cauliflower mixture.To fold the egg whites, hold a spatula and carefully use a twisting motion with your wrist to combine the cauliflower mixture with the lighter egg whites. The goal is to maintain the volume of the egg whites." +1370,Cook Cauliflower Biscuits,4,A,A5,Fill a mini-muffin tin and bake the cauliflower biscuits.,"Spray a mini-muffin tin with cooking spray, to prevent sticking. Fill the cups with the cauliflower biscuit dough, so the dough comes to the top of each cup. Bake the biscuits for 20 to 25 minutes. They should brown and look a little crisp around the edges. Let the biscuits cool on a rack until they're cool enough to handle and serve.Consider using a small cookie scoop to fill the muffin cups. You could also just use a few small spoons to scoop the dough." +1372,Cook Cauliflower Biscuits,6,B,B2,"Saute the cauliflower, jalapeno, bacon, and spices.","Pour 2 tablespoons (29.6 ml) of extra virgin olive oil into a large skillet. Heat the oil over medium and add the shredded cauliflower. Chop 1 jalapeno and add it to the skillet along with 1/3 cup (50 g) of chopped, cooked bacon. Saute the mixture for about 7 minutes, so the cauliflower softens a little and looks a little clear. Season the mixture with:1/2 teaspoon of garlic powder 1/2 teaspoon of sea salt 1/2 teaspoon of black pepper" +1373,Cook Cauliflower Biscuits,7,B,B3,Remove the mixture from heat and stir in the binding ingredients.,"Turn off the heat and transfer the sauteed mixture to a mixing bowl. Crack 2 eggs into the bowl and add 1/2 cup (48 g) of almond flour. Use a wooden spoon or rubber spatula to mix the ingredients until they're completely combined.Since there's no gluten in the dough, don't worry about over mixing it." +1374,Cook Cauliflower Biscuits,8,B,B4,Form the cauliflower biscuits.,"Lay a sheet of parchment paper on a baking sheet. Use a 1/4 cup measuring cup to scoop out a portion of biscuit dough onto the parchment paper. It should come out easily in a circular shape, although you may need to tap down hard to get the dough to fall out. Continue portioning out the dough into biscuits. You should end up with about 12 biscuits on the sheet.If the dough is sticking to the cup, you can dip the cup in some almond flour." +1375,Cook Cauliflower Biscuits,9,B,B5,Bake the cauliflower biscuits.,Put the sheet of biscuits in the preheated oven and bake them for 35 to 40 minutes. They should turn golden brown and crispy around the edges. Remove the baking sheet once they've finished baking. Let them rest on the sheet for 5 minutes before you remove them to a cooling rack.Use oven mitts when handling the hot baking sheet. You can store leftover biscuits in an airtight container in the refrigerator. +1376,Make Cake Balls,0,none,1,Grab your favorite cake mix.,"The great thing about cake balls is that you can create them out of any of your standard favorites: chocolate, vanilla, red velvet, whatever! Between the cake mix, frosting, and decorations you can use for your cake balls, your options are pretty endless. Make sure to pick up all of the ingredients listed on the cake mix (typically oil and eggs).;" +1377,Make Cake Balls,1,none,2,Follow the instructions on the box.,"You don’t need to do anything special– just prepare the cake as directed. You can use any pan, just make sure you’re following the directions for that pan size. Pop your cake into the oven for the directed amount of time. If they list a baking time range, opt for the lower end– soft cake works best for cake balls." +1378,Make Cake Balls,2,none,3,Remove your cake from the oven.,"Check to see that it’s cooked thoroughly by sticking a toothpick into the middle of it. If the toothpick slides out relatively clean, the cake is done. If the toothpick comes out with batter on it, you’ll need to stick your cake in the oven for a few more minutes. Just make sure you check it regularly so it doesn’t burn." +1379,Make Cake Balls,3,none,4,Crumble the cake into a large bowl.,"It’s best to do this while the cake is still warm. Cut chunks of cake at a time and crumble them into the mixing bowl. You can use your hands, or you can use a mixer to break it up more quickly. Continue until the entire cake is crumbled into the bowl." +1380,Make Cake Balls,4,none,5,Stir in the frosting.,"Scoop the frosting into the bowl of crumbled cake, and continuously stir.Depending on the size of your cake mix box, the amount of frosting you’ll need will vary. Most cake mixes are 15.25 ounces, but there are also mixes that come in 18.2 ounces and bigger. For a 15.25 box of cake mix, you'll need about 3/4 cup of frosting. Add a bit more for a bigger box. Keep adding frosting until the mixture is a malleable texture, like Play-Doh, and you can form it without it crumbling." +1382,Make Cake Balls,6,none,7,Roll the mixture into balls with your hands.,"The optimal size for a cake ball is about the size of a Ping-Pong ball. Grab a chunk of dough and roll it between your palms. Once it’s as smooth and round as you can make it, place it on a tray lined with wax paper." +1383,Make Cake Balls,7,none,8,Place the tray in the fridge.,"You don’t need to keep it in there very long. Fifteen to twenty minutes will allow the balls to firm up, and they’ll be easier to coat and decorate.If you’re crunched for time, put them in the freezer for about five minutes. The cake balls are done with the outside no longer feels moist and you can squeeze them gently without them losing their shape." +1384,Make Cake Balls,8,none,9,Melt your coating in a small pan.,"You can use white chocolate, milk chocolate, or dark chocolate– whatever you’re in the mood for. Make sure to purchase the chocolate specifically meant for melting and baking. Set your stove to low heat, stirring constantly, so that you don’t burn your chocolate. Once it is completely melted, turn off the heat." +1385,Make Cake Balls,9,none,10,Dip your cake balls into the melted chocolate.,"This step can be tricky, but there are a few different ways to do this. Try sticking a toothpick into the cake ball and use it to dip the ball into the chocolate, turning it in the pan so that the entire ball is evenly coated. Once you’ve let the excess chocolate drip off the cake ball, place it back on the wax paper. You can also place the cake ball in the batter with a spoon or even with your hand, but you may have difficulty getting the chocolate perfectly smoothed around the cake ball." +1386,Make Cake Balls,10,none,11,Decorate your cake ball.,"While the chocolate is still warm, you can add some extra goodies, if you want. Scatter colorful sprinkles over the balls, or coat them with edible glitter. To make your cake balls extra decadent, you can even sprinkle them with crushed Oreos, Reese’s, or M&M’s. You can drizzle your cake balls with caramel or another liquid topping as well. If you’re making several different kinds of cake balls, it can be helpful to use your decorations to signify what flavor of cake is in the inside. For example, red velvet cake balls could be decorated with crushed Oreos while vanilla cake balls could be decorated with sprinkles." +1388,Cook Mongolian Beef,0,none,1,Cut the Mongolian beef across the grain into bite-size or smaller) pieces.,; +1389,Cook Mongolian Beef,1,none,2,Combine the marinade ingredients in the medium mixing bowl.,Make sure to add ingredients in the order they are listed. +1390,Cook Mongolian Beef,2,none,3,Add the meat pieces and coat well with the marinade.,"Then, let the meat marinate, undisturbed for thirty or forty minutes." +1391,Cook Mongolian Beef,3,none,4,Combine the sauce ingredients in a small mixing bowl.,"While the beef is marinating, add the ingredients, in the order listed, to a small mixing bowl. Stir each as it is add so that each ingredient is incorporated well. Set the sauce mixture aside." +1392,Cook Mongolian Beef,4,none,5,Prepare the green onions and garlic.,"As the meat continues to marinate, wash the green onions and pat dry with paper towels, then cut them on diagonal into 1 inch (2.5 cm) pieces. Strip the skin off your garlic and mince it." +1394,Cook Mongolian Beef,6,none,7,Place 1 cup oil in a wok and heat.,"Once the oil comes to a temperature just below the smoke point, add the marinated beef and fry until it is cooked thoroughly. Drain the beef on paper towels and pour out the excess oil." +1395,Cook Mongolian Beef,7,none,8,"Use a paper towel to clean the wok, then pour 2 tablespoons of fresh oil into the pan.","Wait for the oil to come to temperature, then place the minced garlic into the pan. Stir-fry the garlic for a short time, then add the corn and onions into the pan and continue stir-frying." +1397,Cook Mongolian Beef,9,none,10,"Add the sugar, and stir again.","Then, bring the beef, vegetables, and sauce together." +1399,Make Fairy Cakes with Self Raising Flour,0,none,1,Set the oven to 180°C/350°F/Gas Mark 4.;, +1400,Make Fairy Cakes with Self Raising Flour,1,none,2,Fill a cake tin with 12 paper cases, +1401,Make Fairy Cakes with Self Raising Flour,2,none,3,Beat the sugar and butter together until creamy and light, +1402,Make Fairy Cakes with Self Raising Flour,3,none,4,Carefully add one egg and stir it in until the mixture is smooth.,Do the same with the second egg +1403,Make Fairy Cakes with Self Raising Flour,4,none,5,Sieve the flour into the mixture in the bowl, +1404,Make Fairy Cakes with Self Raising Flour,5,none,6,Add the milk and beat everything together until smooth, +1405,Make Fairy Cakes with Self Raising Flour,6,none,7,Drop a big spoonful of the mixture into each of the 12 cases, +1406,Make Fairy Cakes with Self Raising Flour,7,none,8,Cook in the oven for 15-20 minutes or until it feels springy and looks golden, +1407,Make Fairy Cakes with Self Raising Flour,8,none,9,"Leave them to cool slightly in the tin, then lift them onto a wire cooling rack", +1408,Make Fairy Cakes with Self Raising Flour,9,none,10,"Decorate with icing or eat them plain, either way they're delicious.",Enjoy! +1409,Smoke a Ham in a Smoker,0,none,1,Get or buy your ham.,; +1410,Smoke a Ham in a Smoker,1,none,2,"Season it well with salt, pepper and oil.", +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., +1413,Smoke a Ham in a Smoker,4,none,5,Cut the ham in half lengthwise., +1414,Smoke a Ham in a Smoker,5,none,6,Cover the ham with aluminium foil., +1415,Smoke a Ham in a Smoker,6,none,7,Place the grill on top of the fire., +1416,Smoke a Ham in a Smoker,7,none,8,Put any flavour enhancing extras on it., +1417,Smoke a Ham in a Smoker,8,none,9,Cook it for at least 10 minutes on each side., +1418,Smoke a Ham in a Smoker,9,none,10,Let it cool a little bit and than you can eat it., +1419,Smoke a Ham in a Smoker,10,none,11,Finished., +1420,Make Corn Fritters,0,A,A1,"Sift the corn flour, flour, baking powder, salt, ground coriander and cumin into a bowl.","To do this, place the ingredients in a sieve over a bowl and then gently run a spoon along the bottom of the sieve to gently move the ingredients into the bowl. This recipe makes 4 servings or around 24 fritters.;" +1421,Make Corn Fritters,1,A,A2,Add the egg.,Break an egg into the mixture and whisk it together to incorporate the egg. You're on your way to making the batter. +1422,Make Corn Fritters,2,A,A3,Add a few drops of lemon juice and water.,"Just squeeze a lemon slice into the mixture and then pour the water in. If the mixture is still too thick, you can add more water to thin it out." +1423,Make Corn Fritters,3,A,A4,"Add the sweetcorn, spring onions and chopped coriander to the batter.",These are the last of the ingredients you'll need for the batter. +1424,Make Corn Fritters,4,A,A5,Mix well.,"Use a whisk to fully mix the ingredients together. The result shouldn't be too thick, but should be a bit on the thin side. If it seems too thick and chunky, then you can add a little bit more water." +1425,Make Corn Fritters,5,A,A6,Heat the oil.,"In a frying pan, heat the oil over medium to high heat. Give it at least one minute to heat up." +1426,Make Corn Fritters,6,A,A7,Cook the fritters.,"When the oil is hot, add 2 tablespoons of the mixture for each fritter and flatten it with the back of a spoon. This will give the fritter a pancake-like shape. Just watch out for spurting oil when you place the fritters into the pan." +1427,Make Corn Fritters,7,A,A8,Cook each fritter for about 2-3 minutes on one side before turning it over.,Cook until golden brown on both sides. +1428,Make Corn Fritters,8,A,A9,Drain the fritters.,"When the fritters are cooked, use a slotted spoon to remove them from the pan and absorb any excess oil with paper towels." +1429,Make Corn Fritters,9,A,A10,Serve.,"Serve them with chili sauce and garnish with coriander or parsley leaves. You can also always enjoy this delicious recipe on your own. These fritters are perfect for breakfast or as a snack during any time of day. If this recipe is too complicated for you, but you like the technique, you can make pan-fried corn fritters using only these ingredients: 15.25 ounces of whole kernel corn 2 eggs 2 tablespoons of flour Salt Pepper 2 tbsp. of vegetable oil" +1430,Make Corn Fritters,10,B,B1,"Mix the flour, sugar, and baking powder together.",Place these ingredients in a large bowl and stir them until they are thoroughly combined. Whisking them all together works best. This recipe makes 6 servings or around 36 fritters. +1431,Make Corn Fritters,11,B,B2,"Add the eggs, milk, salt, and cayenne pepper.","Once you've combined the first set of ingredients, you should stir the next set together until you've thoroughly combined everything again." +1432,Make Corn Fritters,12,B,B3,Add the corn and chives to the batter.,"You can use canned corn or corn fresh off a cooked cob. Now, use a mixing spoon to fold the ingredients into the batter until they're fully incorporated. They don't have to stick together completely; thanks to the milk, the mixture should be a little bit loose. If it's too chunky, add a bit more milk to loosen it up." +1433,Make Corn Fritters,13,B,B4,Heat 3–4 inches (7.6–10.2 cm) of canola oil in a pot to 365 degrees.,"Use a deep fry thermometer to make sure the oil doesn't get hotter than this; if it does, the fritters will burn right away. You can go ahead and start heating the oil while you make the batter to save time since it'll take a little while for it to heat up." +1434,Make Corn Fritters,14,B,B5,Drop spoonfuls of the batter into the oil.,"You can use a cookie scooper or a regular spoon to scoop out each spoonful of dough. It will expand and should be no bigger than a ping-pong ball. Once you've scooped it out, drop it into the oil. You can throw in as many spoonfuls at a time as will comfortably fit into the pot." +1435,Make Corn Fritters,15,B,B6,Cook each spoonful of batter until it's golden brown on both sides.,"Give each spoonful about 2-3 minutes on each side before flipping it over, allowing it to brown evenly. You have to keep a close eye on them during this time to make sure they don't burn." +1436,Make Corn Fritters,16,B,B7,Drain the fritters on a paper towel.,"Use a slotted spoon to remove the fritters from the oil, shaking off the excess oil, and place them on a paper towel over a plate." +1437,Make Corn Fritters,17,B,B8,Serve.,"You can enjoy these tasty corn fritters on their own, or you can sprinkle them with a spoonful of powdered sugar or lightly drizzle them with maple syrup. Enjoy them for breakfast, as a snack, or during any time of day." +1438,Broil Steak,0,none,1,Select your steak.,"At the grocery store or butcher's shop, choose a steak that is well-marbled (meaning there are several thin veins of fat running through the meat) and is a rich, red color (raw beef that is a brownish color is beginning to get old or has freezer burn). Broiling will work best on medium-thickness cuts, so choose a steak that is less than an inch and a quarter thick. If your steak is too thick, the outside will burn before the inside warms through enough. A good, inexpensive cut that will still give you tender, juicy steak (especially if marinated) is a flank steak. If you don't see any in the display case at the grocery store, feel free to ask the butcher if he has any in the back. Top sirloins will also give you great results if you're willing to spend a little more, and are easier to find at discount grocers like Walmart.;" +1439,Broil Steak,1,none,2,Prepare your steak for cooking.,"The way you prepare your steak depends on the type of cut you have selected, as well as your personal preference. You could simply season your steak with salt, pepper, or go heavy on the flavors with a rich marinade. If your steak is a very high quality cut of beef (e.g., a tenderloin (fillet) or New York steak), a rub with coarse salt and pepper is all you need. The steak will have its own amazing flavor that won’t need the help of other seasonings. However, if seasoning is your thing, try add a dash of garlic or a hint of rosemary. For tougher cuts, such as a round or flank steak, a marinade can help make it more flavorful and tender. Soak the beef for an hour or more in a sauce that contains a combination of acids (e.g., vinegar) and salt(or soy sauce). This will help break down the tough meat fibers and will infuse the steak with flavor. Place the steak in a shallow dish or bowl, cover it in the marinade, and cover the dish with a lid or plastic wrap. If you choose to marinate your steak,you should do so in the fridge (40°F (4.5°C) or below) to prevent foodborne illness if you are marinating for more than 30 minutes. Let the steak rest on the counter for 20 to 30 minutes to get to room temperature just before cooking for best results." +1440,Broil Steak,2,none,3,Prepare your oven and pan.,"Once your steak is ready to cook, set it aside. Adjust your oven rack so that the top of the steak will be about 4 inches (10cm) from the broiler heating element. Then turn the oven on to ""broil"" and preheat at 350f. If you don’t know where your broiler is, check both the bottom and the top of your oven. Most electric ovens have a broiler in their ‘ceiling’ but some older gas models have separate units under the main part of the stove that acts as their broiler.If you like your steak cooked past medium, a good trick is to let the steak come to room temp, then stick it in the freezer while the oven preheats. The 5-10 min in the freezer before hitting the oven allows the outside of the steak to cook a little slower, allowing you to cook the interior to well without overcooking the exterior of the steak." +1441,Broil Steak,3,none,4,Lightly grease your broiler pan with cooking spray.,"Broiler pans look like a cookie sheet, with an inset 'grill' top put on them that has slots on it for juices to drip down below to the cookie sheet. Place your steak on the broiler pan, allowing the excess marinade to drain. Do not use Pyrex or glass cookware for broiling. They cannot handle the high heat and will break. Note that a broiler pan is best for broiling foods, but that you can also use a shallow baking dish (lined with foil for easier cleanup) or cast-iron pan if you don't have one. The downside to using a non-draining surface is that the fats that excrete off of your steak as it cooks will pool around its edges and possibly cause it to burn. To avoid this, try moving the steak to a different area of the pan with less fat as it cooks. Be careful--that grease is hot!" +1442,Broil Steak,4,none,5,Broil your steak.,"Place your steak into the oven on the rack closest to the broiler. Cooking times will vary greatly based on the cut of steak, cooking altitude, type of oven you're using, and how hot the broiler runs; cooking times can range from 3 to 18 minutes. A good rule of thumb to go by is to watch it! If it looks ""done"" on one side, flip it over with tongs. Remember to always use oven mitts when reaching into the oven. In general, the most common cooking time is four minutes on one side, and then four minutes on the other. Of course, as each cut of steak is different, it is always best to simply determine the cooking time for yourself." +1443,Broil Steak,5,none,6,Determine whether or not your steak is done.,"There are several tests you can do to figure out how ""done"" a steak is. Of course, your definition of ‘done’ might be barely cooked (ie. very rare.) while someone else’s definition might be cooked until it is bone dry. The easiest way to tell who done a steak is to cut into the thickest part of the steak and check the color. A rare steak will still be blood red and have red juices; a medium steak will be pink and have almost clear juices; a well-done steak will be brownish gray and have brown juices. Other methods include: Check the edges. If you have a thicker steak, the color of the edges is often a good way to tell how done the middle is. When the edges change from red to pink to brown, the inside is probably moving from rare to medium rare to medium. Test the ""fleshiness."" Pinch the flesh stretching between your thumb and forefinger--the muscled part, not just the skin--with your other thumb and forefinger. Can you feel how it's firm, but supple? How it gives under pressure, but bounces back? That's the way the middle of a medium-cooked steak feels. To test for this, prod the steak with your tongs or the flat edge of a knife (don't pierce it with a fork). Test to see if it ""wiggles"" or not. If it still feels too fleshy, give it another minute or two.Listen to it. When the outside of a steak goes from cooked to overcooked, the sound of the sizzling will become louder and sharper." +1444,Broil Steak,6,none,7,Remove your steak from the oven and let it rest.,"Remove the broiler pan from the oven and test the steak once more for doneness. If it's cooked to your liking, don't be tempted to cut it up immediately! Letting a piece of meat ""rest"" for a few minutes before slicing it is the number one way to make sure it stays juicy. Wait until most of the steam from the steak has slowed and the juices stop running off--usually around 4 or 5 minutes--before digging in. Of course, some people simply can’t wait--which is fine too! Digging in immediately won’t ruin the steak--but it may burn your mouth! Use caution." +1445,Broil Steak,7,none,8,Serve it up and enjoy!, +1446,Make Michigan Sauce,0,none,1,"Gather all the seasonings or spices, the hot sauce, and tomato sauce.",Combine them into a large saucepan and mix them together.; +1447,Make Michigan Sauce,1,none,2,"Mash the raw ground beef into the mixture, using a potato masher while cooking everything.", +1448,Make Michigan Sauce,2,none,3,Cook the tomato beef mixture until the beef is browned.,Cover the pan and let it simmer for 2 to 3 hours on low heat. +1449,Make Michigan Sauce,3,none,4,Serve the sauce over hot dogs., +1450,Make Raw Hummus,0,none,1,Soak the nuts.,"Soak the almonds overnight. However, only soak the cashews for around 2 hours. The cashews shouldn't be soaked as long since they are softer, and if left longer in the water, they might disintegrate. Chop both nuts into pieces once soaked.;" +1451,Make Raw Hummus,1,none,2,Clean the zucchini.,"Peel the cleaned zucchini, then cut it into small slices." +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." +1453,Make Raw Hummus,3,none,4,Serve with chopped parsley as a dip.,"Decorate the dip with parsley leaves, olive oil and some nuts. Serve with fresh veggies." +1454,Make Galette Des Rois,0,none,1,Beat the butter with a fork until it becomes creamy.,Add the powdered almonds and sugar and mix until they fold in completely.; +1455,Make Galette Des Rois,1,none,2,"Add the lightly beaten eggs, bitter almond extract and orange flower water.",Mix well with a whisk. Keep refrigerated until the cream becomes sufficiently firm that it can be spread without running. +1457,Make Galette Des Rois,3,none,4,Mix the egg yolk with the milk., +1458,Make Galette Des Rois,4,none,5,Lay out a length of puff pastry on a non-stick baking sheet.,Brush it with the egg-milk mixture to about 2 centimeters / 1 inch from the edges. +1459,Make Galette Des Rois,5,none,6,"Spread the almond cream, leaving the edge of the pastry sheet free from cream.",Lightly place a bean or figurine into the cream mixture. +1460,Make Galette Des Rois,6,none,7,Lay the second sheet of puff pastry over the first.,"Smooth it over with your hands to remove any air. Make it stick to the first sheet by applying light pressure with your fingers, around the edges where there is no cream." +1461,Make Galette Des Rois,7,none,8,Make a small hole in the middle of the galette so that the cake does not swell too much when cooking.,Make little holes around the edges of the cake with the tip of a knife. +1462,Make Galette Des Rois,8,none,9,Draw a design on the surface of he cake with the blunt side of a knife., +1463,Make Galette Des Rois,9,none,10,"Brush the entire surface with the egg-milk mixture, passing over it twice.",Put it into the refrigerator for about 30 minutes. +1464,Make Galette Des Rois,10,none,11,Place the cake into the oven and cook it for about 25 minutes.,The cake must be beautifully golden before removing it. Allow to cool on a wire baking rack. Follow the tradition below if you want to make this extra special! +1465,Make Galette Des Rois,11,none,12,Finished., +1466,Make Coq au Vin,0,none,1,Make a stock with your chicken frame.,"Crush or cut the frame into small pieces, and fry in a non stick pan with just a little oil. When browned, add 1 cup of water and if desired some diced carrot and onion and some chopped herbs. Simmer until reduced to 50% or half a cup of stock. You may do other parts of the recipe while the stock cooks.;" +1467,Make Coq au Vin,1,none,2,Fry the chicken pieces in a large pan.,"Use minimal oil as fat will come from the chicken skin. Brown each piece evenly, then put aside." +1468,Make Coq au Vin,2,none,3,Fry the bacon and onions in the fat.,"They should be lightly golden brown, but the bacon should not be crisp. Pour out most of the fat and return the chicken to the pan. Add the brandy to the pan to deglaze. If you use gas and do not wish to flame the brandy, turn off the flame before adding the brandy and cover immediately with a lid. Flaming the brandy should only be done by experienced cooks with adequate ventilation. If you use electric and wish to flame the brandy, pour in the liquid into the hot pan and use a long lighter such as a barbecue lighter, or a long match taking all safety precautions." +1469,Make Coq au Vin,3,none,4,Add the flavourings.,"Cover with the stock and red wine, ensure all pieces are coated and ideally submerged. Add the bouquet garni, garlic and cover with a lid. Simmer for at least 1 hour." +1470,Make Coq au Vin,4,none,5,Cook the Mushrooms.,"After this time, heat up a new pan with 1 tablespoon of the reserved fat. If you don't have a large pan, cook in small batches so the mushrooms will not stew. Briskly fry the mushrooms and add these to the chicken. Stir well and cover again. For more flavour, add some chopped red shallots to the mushrooms." +1471,Make Coq au Vin,5,none,6,Make a beurre manié with the flour.,"Ideally use 1 tablespoon of the remaining chicken and bacon fat if available or use butter. Cream the two together to a paste and stir into the chicken. Simmer 10 minutes more or until thickened and there is no floury texture. You may also use cornflour which cooks out much quicker, but does add a different texture to the sauce. Some purists will not add any thickening agent other than cockerel or chicken blood (which is both hard to get and expensive), so if you do not wish to use any thickening agent, transfer some of the sauce to another pan and boil briskly until reduced, then add back to the chicken. This can however make the end result more stronger tasting and salty." +1472,Make Coq au Vin,6,none,7,Serve hot.,"Ideally with pasta or potatoes, as well as fresh peas and spring vegetables." +1473,Make Sriracha Carnitas in a Slow Cooker,0,none,1,"Combine the 2 Tbsp Sriracha, 1 Tbsp chili powder, and salt in a small bowl.",Mix it thoroughly until you have a paste.; +1474,Make Sriracha Carnitas in a Slow Cooker,1,none,2,Unwrap and trim the meat.,"Cut off any large areas of white fat. A little fat can add flavor but too much just ends up chewy and soft, so you'll want to remove any large chunks." +1475,Make Sriracha Carnitas in a Slow Cooker,2,none,3,Drop your pork shoulder in your slow cooker.,"Spoon the paste on top and use your hands to rub it all over the outside of the pork, turning it so you cover all the sides." +1476,Make Sriracha Carnitas in a Slow Cooker,3,none,4,Close your slow cooker and turn it on for 10 hours on low.,Walk away and let it cook undisturbed. +1477,Make Sriracha Carnitas in a Slow Cooker,4,none,5,Shred the fully cooked pork.,"When it's all done, it'll be easy to shred the pork with just a couple of forks. The meat should be sitting in a delicious, spicy sauce, and will fall apart easily." +1478,Make Sriracha Carnitas in a Slow Cooker,5,none,6,"Whip up a sauce, if desired.","The carnitas are good as is, just in their own juices. However, if you want a little more flavor on the side, try a Sriracha-flavored mayo or a Sriracha sour cream. For the mayo, mix Sriracha, mayonnaise, and soy sauce, to taste.For the sour cream, mix about ¼ cup of sour cream with ½ to 1 Tbsp of Sriracha." +1479,Make Sriracha Carnitas in a Slow Cooker,6,none,7,Serve it up!,"The carnitas go great in tacos. Warm up some corn tortillas in a frying pan, drop some carnitas in the middle of each tortilla, and add your preferred toppings. Try a little shredded cheese, some fresh chopped cilantro, a few slices of avocado, some sour cream, and some salsa or pico de gallo. If you really want to maximize the heat, add some more Sriracha!" +1480,Make Lactation Cookies,0,none,1,Gather your ingredients, +1481,Make Lactation Cookies,1,none,2,Preheat your oven to 350°F (175°C), +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., +1489,Make Lactation Cookies,9,none,10,Roll the dough into balls (approximately the size of a walnut) and place them 2 inches apart onto a baking sheet., +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., +1491,Make Lactation Cookies,11,none,12,"Once out of the oven, allow the cookies to cool on the baking sheet for at least 4 minutes before serving them.", +1492,Make a Simple Meatloaf,0,none,1,"Get the basic ingredients, ground meat, bread, and eggs.",The ratio should be about 1 lbs. meat to 4 slices of bread to one egg.; +1493,Make a Simple Meatloaf,1,none,2,Tear up the bread into small pieces.,You could toast the bread and break it up after it cools if you prefer. +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., +1497,Make a Simple Meatloaf,5,none,6,Bake time: approximately 45min.,Use a meat thermometer in the center of the loaf. +1498,Make a Simple Meatloaf,6,none,7,"When it's done, remove from bread pan and slice it like bread to serve.", +1499,Make a Simple Meatloaf,7,none,8,Enjoy!, +1500,Make Tomato Pie,0,none,1,"Three hours prior to baking, start by preparing the crust.","In a large food processor, combine both flours, dry thyme and pepper.;" +1501,Make Tomato Pie,1,none,2,Cut the butter and shortening into cubes and add to the food processor mixture.,Blend well until the mixture appears coarse. +1502,Make Tomato Pie,2,none,3,"Add one tablespoon of ice water to the mixture at a time, mixing the dough until a ball starts to form.", +1503,Make Tomato Pie,3,none,4,Flatten the dough into a circle and cover in plastic wrap.,Place in the refrigerator for 3 hours. +1504,Make Tomato Pie,4,none,5,"Meanwhile, slice the tomatoes into 1 inch (2.5cm) slices two hours after the dough has been refrigerating.",Sprinkle lightly with salt and allow the slices to drain on paper towels for 30 minutes. +1505,Make Tomato Pie,5,none,6,Preheat the oven to 375ºF (190ºC)., +1506,Make Tomato Pie,6,none,7,Roll the dough out on a lightly floured surface until it forms a 1/8 inch (3.17mm) circle., +1507,Make Tomato Pie,7,none,8,Lay the dough over a 9 inch (23cm) tart pan and pat gently into place.,Leave a slightly thick amount on the sides. Trim off the excess dough. +1508,Make Tomato Pie,8,none,9,Prick the bottom of the crust with a fork.,Line it with foil and add pie weights (or dried beans). Blind bake the crust for 10 minutes. Remove the pie weights and foil and bake for an additional 12 minutes. Let the crust cool slightly. +1509,Make Tomato Pie,9,none,10,"Sprinkle cheese over the crust, then arrange the tomatoes in an overlapping circular pattern.","Sprinkle with pepper, nutmeg, thyme, and parsley. Drizzle the top with olive oil and bake for 40 minutes." +1510,Make Tomato Pie,10,none,11,Remove the pie from the pan and allow to rest 10 minutes before serving.,Enjoy! +1511,Make Hollandaise Sauce,0,A,A1,Cut the butter into small chunks with a sharp knife.,; +1512,Make Hollandaise Sauce,1,A,A2,Whisk the egg yolks with the tablespoon of water in a heavy-based saucepan., +1513,Make Hollandaise Sauce,2,A,A3,Put the saucepan over a double boiler base that is simmering over low heat., +1514,Make Hollandaise Sauce,3,A,A4,"Add the chunks of butter gradually, without ceasing to stir, until the sauce is well mixed.", +1515,Make Hollandaise Sauce,4,A,A5,Add salt and pepper to taste., +1516,Make Hollandaise Sauce,5,A,A6,Pour in the lemon juice whilst still adding the remaining butter chunks., +1517,Make Hollandaise Sauce,6,A,A7,Remove the sauce from the heat once the sauce has a smooth and creamy consistency., +1518,Make Hollandaise Sauce,7,A,A8,Serve.,"Hollandaise sauce goes well with poached fish, eggs and steamed vegetables." +1519,Make Hollandaise Sauce,8,B,B1,Pour 4 tablespoons of water in the saucepan.,Add the salt and freshly ground pepper. +1520,Make Hollandaise Sauce,9,B,B2,Put the saucepan base into the bain marie (double boiler).,The bain marie should already contain hot water but not boiling at any time. +1521,Make Hollandaise Sauce,10,B,B3,Melt the butter in a separate saucepan.,"Do not let it get hot, just melt gently." +1522,Make Hollandaise Sauce,11,B,B4,Crack the eggs and separate the yolks into a bowl.,"You can use the whites for something else. Beat the egg yolks to combine, then add 1 tablespoon of water. Transfer the egg yolks to the saucepan with warmed water and seasonings." +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." +1526,Make Hollandaise Sauce,15,B,B8,"Transfer to a serving container, as desired.","If needed, the sauce can be strained. Serve warm." +1527,Make Hollandaise Sauce,16,C,C1,Set up the double boiler or bain marie.,Add water and gently simmer. +1528,Make Hollandaise Sauce,17,C,C2,Add the egg yolks to the top portion of the double boiler.,Also add the water and 1 teaspoon only of the lemon juice. +1529,Make Hollandaise Sauce,18,C,C3,Whisk the egg yolks and other ingredients together.,Whisk until they begin to slightly thicken. +1530,Make Hollandaise Sauce,19,C,C4,Add around a teaspoon of butter at a time to the egg mixture.,"Whisk well after each addition. As you do so, the Hollandaise sauce will start to thicken and turn smooth." +1531,Make Hollandaise Sauce,20,C,C5,Pour in the remaining lemon juice.,Add salt and pepper to taste. +1532,Make Hollandaise Sauce,21,C,C6,"Transfer to a serving container, as desired.",Serve warm. +1533,Make Hollandaise Sauce,22,D,D1,Place the butter into a small heavy-based saucepan.,Melt over gentle heat but do not overheat or boil. +1534,Make Hollandaise Sauce,23,D,D2,"Pour the egg yolks, lemon juice, salt and cayenne into the blender.", +1535,Make Hollandaise Sauce,24,D,D3,Blend together at a medium to medium-high speed.,"When it lightens in color, it's done (about 20 to 30 seconds)." +1537,Make Hollandaise Sauce,26,D,D5,Turn off the blender.,"Do a taste test. You can adjust the lemon or salt flavors as needed. If it's too thick, add a little water but not too much. If you add anything, do a very quick blend to combine the additional ingredients." +1538,Make Hollandaise Sauce,27,D,D6,Transfer to a serving container or keep warm until needed.,Serve warm. +1539,Make Kielbasa and Cabbage Soup,0,A,A1,Melt the butter in a large skillet.,"Set a skillet on the stove. Add the butter, then turn the heat up to medium. Stir the butter occasionally so that it coats the bottom of the pan." +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." +1543,Make Kielbasa and Cabbage Soup,4,A,A5,Add the potatoes.,"Continue cooking the soup until the potatoes turn tender. This will take about 20 minutes, depending on how small you cut the potatoes." +1544,Make Kielbasa and Cabbage Soup,5,A,A6,Season and serve the soup.,"Once the potatoes are cooked through, give the soup a taste. Season it with some salt and pepper to your liking, then serve it with a sprinkle of dill." +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." +1548,Make Kielbasa and Cabbage Soup,9,B,B4,"Bring the soup to a boil, then simmer it for 20 minutes.","Cover the saucepan and bring the soup to a boil. Once it starts to boil, lower the heat to medium low. Let the soup simmer for 20 minutes. Keep the saucepan covered during this time. The soup is ready when the vegetables turn tender." +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." +1550,Make Kielbasa and Cabbage Soup,11,C,C1,Prepare the sauerkraut.,"Take the sauerkraut out of the jar. Transfer it to a strainer, and rinse it under cool water. Allow any excess liquid to drain away, then set the sauerkraut aside. This soup will be a little more tart than the typical kielbasa and cabbage soup. You can make this soup using kielbasa instead of spareribs. Cut the kielbasa into slices." +1551,Make Kielbasa and Cabbage Soup,12,C,C2,"Combine the broth, ribs, bay leaves, peppercorns, carrots, and dried mushrooms in a large saucepan.","Hold off on the sauerkraut and sugar for right now. If you can't find any prepared beef broth, you can make your own by dissolving 2 large bouillon cubes in 4 cups (950 milliliters) of hot water. For best flavor, use wild forest mushrooms. If you are using kielbasa, add it in now." +1553,Make Kielbasa and Cabbage Soup,14,C,C4,Add 4 more cups (950 milliliters) of water.,"If you used whole, dried mushrooms, take them out of the pot, cut them into strips, then add them back in. If they are already sliced, you don't need to do this." +1555,Make Kielbasa and Cabbage Soup,16,C,C6,Add the sauerkraut and sugar to the soup.,"Give the soup a stir, then let it return to a simmer. Cover the pot with a lid, and let the soup cook for 30 minutes." +1557,Make Kielbasa and Cabbage Soup,18,C,C8,Serve the soup while it is still hot.,"Once your have the meat back in the soup, it is ready to serve! Ladle it out into bowls and serve it hot." +1558,Make Brazo De Gitano,0,none,1,Preheat oven to 325F (162C).,; +1559,Make Brazo De Gitano,1,none,2,Line a 8” x 15 tin pan with waxed paper.,Grease the lining with baking spray. +1560,Make Brazo De Gitano,2,none,3,"Separate the egg yolks, add sugar, vanilla and baking powder, until the mix is smooth and thick.", +1561,Make Brazo De Gitano,3,none,4,"In a separate bowl, beat the egg whites until fluffy.",Fold the whites into the yolk mixture using a spatula. +1562,Make Brazo De Gitano,4,none,5,Pour batter into tin and spread out evenly., +1563,Make Brazo De Gitano,5,none,6,Bake for 15 minutes or until golden brown.,The cake should be firm but not dry. +1564,Make Brazo De Gitano,6,none,7,"Let cool for 5 minutes, then cover with a towel.","Carefully flip over onto the towel, Remove the paper, and then roll the cake in the towel. Let cool for another 5 to 10 minutes." +1565,Make Brazo De Gitano,7,none,8,"Unroll the cake, carefully spread the custard, buttercream or spread of your choice.",Roll up the cake again. +1566,Make Brazo De Gitano,8,none,9,Sprinkle with confectioner's sugar., +1567,Make Brazo De Gitano,9,none,10,Finished., +1568,Make Jambalaya,0,none,1,Pre-cut the meat into bite-sized chunks and peel and devein any shrimp.,"Jambalaya takes a ton of ingredients, puts them in the same big pot, and lets the flavors meld and blend into something amazing. To pull it off, however, takes good kitchen timing and pre-planning. Instead of rushing to chop things and add them as they cook, get in the habit of preparing the big things ahead of time. Jambalaya can use any combination of meats you like, as long as they are pre-cut: Chicken should be cut in slightly large than bite-size pieces Sausage should be cut into round discs, roughly 1/4-1/2 inch thick. Smoked ham should be cut into bite-sized cubes. Shrimp should be thawed, peeled, and deveined.;" +1569,Make Jambalaya,1,none,2,"Chop the yellow onion, 2-3 stalks of celery, and green pepper into small cubes.","Onions, celery, and green pepper form the ""Holy Trinity"" of Cajun food, and these three aromatic ingredients are at the base of almost every Cajun dish. While you can adjust the ratios however you see fit, most Cajun cooks end up with roughly two parts onion and one part celery and bell pepper. Chop them into pieces no bigger than a half inch.The Holy Trinity can be adjusted to taste, usually adding more onion instead of celery or pepper. More onions usually lead to a richer dish. In a pinch, shallots can be substituted for onions and red and yellow peppers for green. This usually leads to a slightly sweeter Jambalaya." +1570,Make Jambalaya,2,none,3,Heat up 2 tablespoons of oil over medium-high heat until shimmering.,"Make sure you have a nice large sauce pot, preferably with a thick-bottom.You don't want the oil to start smoking, just shimmering lightly, as if a quiet lake is being disturbed by a light breeze." +1571,Make Jambalaya,3,none,4,"Add the chopped vegetables, a quick pinch (1/2 teaspoon) of salt, and stir well.","Salt should be added in small doses while you cook, as it helps unlock the natural flavors of your ingredients as you're cooking. You want these vegetables to cook until the onions are slightly see through, or ""translucent."" That said, you should move to the next step while they heat up to stay on time." +1572,Make Jambalaya,4,none,5,Mince any desired jalapenos and garlic and add to your Holy Trinity.,"Now that your base is completed, you can start making it your own. Chop up 1-2 jalapeno peppers and 3-5 cloves of garlic, depending on taste. Cut them up about half as large as the vegetables above, and toss them into the hot oil to cook for 1-2 minutes. Try to time your additions so that the onions, peppers, and celery finish cooking (remember -- translucent) at the same time as the finely chopped garlic and peppers. The seeds of jalapenos are the hottest part, so you can scrape a few of them out if you're worried about it being too hot." +1573,Make Jambalaya,5,none,6,"Toss the meat in (EXCEPT the shrimp), add a pinch of salt, and stir.","Toss in everything but the prawns and let them cook until they are almost finished. Use the chicken as your marker, as it takes longer than the rest and it is easiest to see when it is finished cooking (no more pink flesh). This should take roughly 5-7 minutes, depending on how small you cut the meat.If you have raw, unsmoked sausage, you might consider partially cooking it first. When it is still a little pink, remove it and cook the Holy Trinity in the remaining sausage fat, then add the meat back in with the chicken. If things are sticking, add an extra 1/2 tablespoon of oil, let it heat for 10 seconds or so, then add in the meat." +1574,Make Jambalaya,6,none,7,Heat up your 3-4 cups of broth or stock while the meats finish cooking.,"You can add it cold, but this literally halts the cooking process until the pot can get back up to heat. It is best to preheat your broth first." +1575,Make Jambalaya,7,none,8,"Add the stock, can of crushed tomatoes, and stir until the liquid is simmering.","A simmer is when the bubbles are constantly breaking the surface of the liquid. If you preheated the stock, this should happen quickly. Use your wooden spoon to scrape up any bits stuck to the bottom when the liquid hits -- these give the jambalaya it's appealingly dark, rich color." +1576,Make Jambalaya,8,none,9,"Lower the heat to medium-low and add your spices, stirring well.","This is where you really can make the jambalaya your own, customizing it to your taste buds and preferences. The following spices can all be mixed and matched in any quantities you want, but the basics illustrated here are a good place to start. If you're really lost, try purchasing a Cajun or Creole spice blend from your local supermarket instead: 1/2 teaspoon black, white, red, and/or cayenne pepper (heavier on the cayenne) 1 bay leaf 1/2 teaspoon smoked paprika 1 teaspoon thyme and/or Oregano 1/2 teaspoon cracked red pepper flakes A pinch more salt 1/2 teaspoon garlic and/or onion powder" +1577,Make Jambalaya,9,none,10,"Add the rice, cover the pot, and simmer for a half hour, stirring occasionally.","Check the rice starting at 20-25 minutes, stirring every few minutes to prevent the rice on the bottom from burning. As it cooks, the rice should absorb all of the liquid, leaving you with a big, creamy, and flavorful rice dish. If the rice isn't cooked completely and the water is all gone, add another 1/2 cup or so to finish cooking. Try not to remove the lid for long, as this releases the steam needed to cook the rice. Give it a quick stir every 3-4 minutes and then get the lid right back on." +1578,Make Jambalaya,10,none,11,"Add the shrimp once the rice is almost done, covering the pot again to cook the prawns.","As the rice is getting done, stir in the shrimp and let them cook until they are pink throughout and completely cooked. Use this time to test the spices as well, adding a dash of salt and some seasoning if you desire it." +1579,Make Jambalaya,11,none,12,"Garnish with hot sauce, green onions, and/or parsley and serve hot.","Most Cajun dishes will come with all three options on the table. Some people even love a bright, acidic punch of a lemon slice. Of course, this is all up to your personal preference, but know that these ingredients will certainly up the ""authentic"" factor of your dish." +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).." +1581,Make Bannock,1,none,2,Add in a small (appropriate to size of bowl) fistful of baking powder and mix it in.,"(People who insist on measuring things, which is somewhat antithetical to the basic idea of bannock—can add 1 teaspoon baking powder per cup of flour. If making breakfast or cake bannock, add 1 tablespoon sugar per cup of flour.)" +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.", +1585,Make Bannock,5,none,6,Prick the top a dozen or so times with a fork or the mixing spoon so it bakes evenly and there are no doughy spots.,Also spread butter all over the top with a brush before putting 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.", +1587,Make Bannock,7,none,8,"Allow to cool for at least ten minutes, then eat with jam or butter or cinnamon and sugar.", +1588,Make a Shrimp Po Boy Sandwich,0,none,1,"Get a small bowl and mix the lemon juice, mayonnaise, and Tabasco sauce together.",Place the bowl on the side for later use.; +1589,Make a Shrimp Po Boy Sandwich,1,none,2,"Mix all of the spices (garlic powder, oregano, cayenne, paprika, and thyme) in another bowl.",Sprinkle a dash of salt and pepper in there as well. +1590,Make a Shrimp Po Boy Sandwich,2,none,3,Cover the shrimp pieces very well into the spice bowl from the last step.,The amount of spices on the shrimp is up to you. +1591,Make a Shrimp Po Boy Sandwich,3,none,4,Oil and heat a frying pan while you add the coated shrimp pieces.,Remove them from the heat when both sides achieve a good reddish color. +1592,Make a Shrimp Po Boy Sandwich,4,none,5,Take the bread halves and spread your mayonnaise on them.,Place a few tomato slices and lettuce pieces evenly throughout the bread piece. +1593,Make a Shrimp Po Boy Sandwich,5,none,6,Distribute the shrimp mixture evenly onto the lettuce and tomatoes.,Put the two bread pieces together and enjoy. +1594,Make Chocolate Covered Potato Chips,0,none,1,Select the chips.,"You can use plain chips with no added flavoring, or choose your favorite flavoring for something unusual, such as chili or sour cream and chives. Potato chips aren't the only choice––you might also like to try sweet potato, cassava, beetroot, etc. chips. Whether the chips are smooth or ridged is up to you. Both types work fine.;" +1595,Make Chocolate Covered Potato Chips,1,none,2,Choose the chocolate.,"Milk, dark or white chocolate are all appropriate for covering the chips. Select the one you like the most." +1596,Make Chocolate Covered Potato Chips,2,none,3,"Line a tray or baking sheet with wax, parchment, or greaseproof paper.","Or, use foil. This is where the dipped chips will rest to set." +1597,Make Chocolate Covered Potato Chips,3,none,4,Melt the chocolate.,"Before dipping, the melted chocolate should appear glossy (tempered)." +1598,Make Chocolate Covered Potato Chips,4,none,5,Dip the chips into the melted chocolate.,"Half the chip: Dip halfway to cover one half in chocolate. Lift it up and allow excess chocolate to drip back (if it's really excessive, scrape against the side of the melted chocolate bowl). All of the chip: Hold the chip with a pair of tongs and dip the entire chip into the melted chocolate. Lift it up and allow excess chocolate to drip back (if it's really excessive, scrape against the side of the melted chocolate bowl)." +1599,Make Chocolate Covered Potato Chips,5,none,6,Rest on the prepared tray.,Repeat with as many chips as you want to cover in chocolate. +1600,Make Chocolate Covered Potato Chips,6,none,7,Add extra flavor if desired.,"Before the chocolate sets, you can sprinkle on flavoring. Suggestions include smoky paprika, cinnamon, cayenne pepper, superfine sugar, ground ginger, chocolate sprinkles, desiccated coconut, chopped dried fruit, etc. You could even drizzle over zigzag lines of melted chocolate in a lighter or darker shade." +1601,Make Chocolate Covered Potato Chips,7,none,8,Place the tray or sheet into the refrigerator.,"Let sit for 10-15 minutes to set the chocolate. Remove after this time has passed, to avoid making the chips soggy." +1602,Make Chocolate Covered Potato Chips,8,none,9,Serve.,Place in a lined basket or on a plate and set out for people to help themselves to. +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." +1607,Make a Cheese Soufflé,3,none,4,Allow to cool.,"You may refrigerate this sauce overnight as well, which makes the process much easier when preparing soufflés for a special event. On the next day, allow it to come to room temperature and (as the sauce would have set), stir the sauce until smooth again." +1608,Make a Cheese Soufflé,4,none,5,Preheat your oven to 200C / 395F.,"Remove all top racks and have the rack at the lower part of the oven. Look at your soufflé dish and estimate its height twice over - the soufflé may rise this much so will need this much room in the oven. It is preferable to cook the soufflé without the oven fan on as the fan can make the soufflé rise unevenly, overcook one side or even push the semi-cooked light batter over the side of the dish. If you have an oven thermometer, use that to ensure your oven is heating to the right temperature. If you serve the soufflé and it is undercooked and very runny in the middle, simply scoop out the cooked portions and serve those. Just like cakes, soufflés unfortunately don't rise again if you put them back in the oven to cook a little more." +1609,Make a Cheese Soufflé,5,none,6,Liberally butter the inside and top rim of a soufflé dish.,You want the top rim to be coated to prevent the souffle sticking and rising lopsided. +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. +1611,Make a Cheese Soufflé,7,none,8,Have your soufflé dish and base sauce ready at room temperature.,"Beat the sauce again to ensure it is as smooth or ""soft"" as possible as that will make incorporating the egg whites much easier and make a more successful soufflé." +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." +1613,Make a Cheese Soufflé,9,none,10,"Using a large spoon, stir 1/4 to 1/3rd (precision is not essential) of the white into the sauce.","Using the spoon or the whisk stir gently to incorporate the whites, be gentle, but the first batch of whites is slightly ""sacrificial"" so they won't need to retain their light fluffiness." +1614,Make a Cheese Soufflé,10,none,11,Scoop deep into the sauce bowl to ensure it all gets mixed.,"When well incorporated, fold in the remainder of the whites and fold through. Be more gentle on this batch." +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." +1617,Make a Cheese Soufflé,13,none,14,"Before you serve them, gather the diners as these really will not wait.","If the kitchen is not on the same floor as the dining room, it may be best to gather guests in the kitchen. Serve immediately with a crisp salad, bread or as is. A good trick is to serve the soufflé dish on a heated serving plate, or at minimum a cork or silicon mat to prevent them cooling (and sinking) quickly. Scoop each portion out onto the plate using a sharp knife and a spoon, or allow guests to eat directly from their own ramekin." +1618,Make Nigerian Spicy Cow Foot (Nkwobi),0,none,1,Cut the cow foot into medium chunks.,Your butcher may be willing to cut it for you. +1619,Make Nigerian Spicy Cow Foot (Nkwobi),1,none,2,Put the powdered potash into a bowl.,Add a small quantity of water (about 4 tablespoons) and stir well. Pass it through a fine sieve and set the liquid aside. potash +1620,Make Nigerian Spicy Cow Foot (Nkwobi),2,none,3,Cut 1 onion into four big chunks.,ONION +1621,Make Nigerian Spicy Cow Foot (Nkwobi),3,none,4,Pound the pepper with a mortar and pestle or blitz it., +1622,Make Nigerian Spicy Cow Foot (Nkwobi),4,none,5,Grind the crayfish., +1623,Make Nigerian Spicy Cow Foot (Nkwobi),5,none,6,Crack and remove the outer shell of the Calabash nutmeg (ehu).,"Grind with a dry mill, for example, a coffee grinder." +1624,Make Nigerian Spicy Cow Foot (Nkwobi),6,none,7,Wash and put the cow foot chunks in a pot.,Add the stock cubes (crushed) and the chunks of onion. +1625,Make Nigerian Spicy Cow Foot (Nkwobi),7,none,8,Add a small quantity of water and start cooking at medium heat till well cooked.,Add just enough water to prevent burning as you cook. There should not be any stock (water) left in the pot when the meat is done. +1626,Make Nigerian Spicy Cow Foot (Nkwobi),8,none,9,"While the meat is cooking, pour the palm oil into a clean dry pot.",Pour in the potash mixture (sieved) into the oil. +1627,Make Nigerian Spicy Cow Foot (Nkwobi),9,none,10,Stir with a wooden spatula as you pour the potash.,You'll notice the palm oil begin to curdle and turn yellow. Keep stirring till all the oil has turned yellow. +1628,Make Nigerian Spicy Cow Foot (Nkwobi),10,none,11,"Add the ground crayfish, pepper and Calabash nutmeg (ehu) seeds.","Stir well until they are all incorporated. When the meat is done, add the salt, stir and cook till all the water has dried." +1629,Make Nigerian Spicy Cow Foot (Nkwobi),11,none,12,Add the well-done cow's foot to the palm oil paste and stir well with the wooden spatula.,"Put it back on the stove/cooker and heat till the spicy cow foot (Nkwobi) is piping hot, stirring all the time to make sure it does not burn." +1630,Make Nigerian Spicy Cow Foot (Nkwobi),12,none,13,"To prepare the garnish, cut the onions into rings and cut the Gongronema latifolium leaves (utazi) into long thin slices.", +1631,Make Nigerian Spicy Cow Foot (Nkwobi),13,none,14,Serve the spicy cow foot (Nkwobi) dish in a wooden mortar.,Add the thin slices of utazi and onion rings on top for the full effect. +1632,Make Nigerian Spicy Cow Foot (Nkwobi),14,none,15,Finished!,"This dish is best served with chilled drinks, such as palm wine, beer, or stout and soft drinks." +1633,Make Banana Raspberry Pie,0,none,1,"Mix the sugar, cornstarch, salt, and cinnamon in a large bowl.",Then add the more delicate ingredient (the raspberries) after these items are well mixed. This will help to try to avoid breaking them apart or squishing them as you mix.; +1635,Make Banana Raspberry Pie,2,none,3,Take the first pie crust.,"Mush it into a dough form, flatten it, and cut it into several 1⁄2 inch (1.3 cm) strips. If you have trouble turning the pie crust into dough, sprinkle it with water until it cooperates." +1636,Make Banana Raspberry Pie,3,none,4,Take the second pie crust.,"Brush the inside of the pie crust, especially the center, with a thin layer of egg white. This will keep the crust from getting soggy later." +1638,Make Banana Raspberry Pie,5,none,6,Set your oven to preheat at 350ºF.,"From this point, you need to work quickly so that your oven does not get too hot before you put the pie in." +1639,Make Banana Raspberry Pie,6,none,7,"Pour the pie filling, which has been sitting in the refrigerator, into the pie crust (over the top of the bananas).",Smooth it with the rounded side of a big spoon. +1640,Make Banana Raspberry Pie,7,none,8,"Create a lattice top on the pie, using the strips prepared in Step 3.","With a fork, press the ends down onto the crust. Use a little bit of water to help stick if they do not stick of their own accord." +1641,Make Banana Raspberry Pie,8,none,9,Brush the lattice top strips with egg white and sprinkle with sugar and cinnamon., +1643,Make Banana Raspberry Pie,10,none,11,Place the pie into the center of the oven.,Cook for 50 minutes. +1645,Make Garlic Parmesan Chicken Wings,0,none,1,Cut chicken breast into bite sized cubes.,Use hygienic techniques. Clean the chicken before cutting. Wash your hands before and after handling raw meat. Clean the surfaces the chicken touched. Do not allow the chicken to come into contact anything else.; +1646,Make Garlic Parmesan Chicken Wings,1,none,2,Place the wings into a bowl.,"Add the salt, pepper, garlic powder, and chili powder. Mix well." +1647,Make Garlic Parmesan Chicken Wings,2,none,3,Place flour and eggs into separate bowls.,"Dip chicken into the flour, then eggs, and back into the flour." +1648,Make Garlic Parmesan Chicken Wings,3,none,4,Heat oil in a pan at medium-high heat.,"Carefully place the chicken into the pan. Do not put in to much chicken in, leave some space for each piece to cook." +1649,Make Garlic Parmesan Chicken Wings,4,none,5,Fry the chicken until golden brown (8-10 minutes).,"When the chicken is cooked, it will rise in the oil. If you still are not sure that it is fully cooked cut the chicken in half, if it is pink leave it for another minute." +1650,Make Garlic Parmesan Chicken Wings,5,none,6,"In a pan over medium heat, cook the butter, garlic, and parsley together until garlic is just starting to brown.", +1651,Make Garlic Parmesan Chicken Wings,6,none,7,Turn off the heat and add in the chicken and the Parmesan.,Mix well. +1652,Make Garlic Parmesan Chicken Wings,7,none,8,Enjoy!, +1653,Make Garlic Parmesan Chicken Wings,8,none,9,Mix the dry seasoning together.,"Add in the basil, oregano, thyme, black pepper, salt, and red pepper flakes." +1654,Make Garlic Parmesan Chicken Wings,9,none,10,"Mix the garlic, mayonnaise, Parmesan, apple cider vinegar, and lemon juice.",Add dry seasoning to your taste. +1655,Make Garlic Parmesan Chicken Wings,10,none,11,Refrigerate the sauce overnight., +1656,Make Garlic Parmesan Chicken Wings,11,none,12,Pour onto wings and mix well.,Enjoy! +1657,Make Cream of Asparagus Soup,0,none,1,"Wash the asparagus spears thoroughly, to make sure any grit has been removed from the flower head at the top.",; +1658,Make Cream of Asparagus Soup,1,none,2,Peel the onion and chop roughly.,Then peel and crush the garlic. +1659,Make Cream of Asparagus Soup,2,none,3,Melt the butter in a large pan with the olive oil (this stops the butter burning).,Add the onion and garlic and sauté gently for 5 minutes. +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. +1664,Make Crawfish Etouffe,0,none,1,Chop your vegetables.,"Use equal amounts of celery, onion and green bell peppers (1/2 to 1 cup each) add a couple cloves of chopped garlic. Set aside.;" +1665,Make Crawfish Etouffe,1,none,2,Make your roux.,"This step is found in many Cajun recipes, and it involves browning the flour that is the thickening ingredient for the ""gravy"" the Crawfish are cooked in. Place equal amounts of cooking oil and all purpose flour in a large cast iron skillet over medium heat (1/2 cup is about right for this dish). Stir continuously until the flour is browned, keeping it from overcooking or scorching. The color of the roux is very important. A good Etouffee roux should be the color of shelled pecans." +1666,Make Crawfish Etouffe,2,none,3,"Once the roux has achieved the color you desire, immediately remove from heat and add the chopped vegetables, stir until the vegetables are soft.",This is very important to stop the roux from continuing to cook and burning. +1667,Make Crawfish Etouffe,3,none,4,Add 3/4 cup chicken broth or similar stock and bring to simmering boil in skillet., +1668,Make Crawfish Etouffe,4,none,5,"Add enough of your roux you prepared earlier to achieve the consistency you desire, saving the rest in a glass jar for your next Cajun cooking adventure.","Simmer until the roux is completely dissolved and the liquid in the pot is thickened. It should be the consistency of a regular gravy, without lumps and uniform in color and texture. Add salt and pepper to taste. The best flavor is achieved by mixing red, white and black pepper in quantities to suit your own taste." +1669,Make Crawfish Etouffe,5,none,6,"Add one pound of cleaned, or packaged Crawfish tails, simmer for 10-15 minutes.", +1670,Make Crawfish Etouffe,6,none,7,"Remove from heat, spoon over a bed of cooked rice, and serve.", +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." +1672,Make Caldo De Camaron,1,none,2,Add the fish head and bones.,"Stir these new ingredients into the mixture. Allow the contents of the saucepan to reach a rolling boil again before reducing the heat to medium-low. If possible, use bones from lean fish, like bass or cod, and avoid oily fish, like salmon." +1673,Make Caldo De Camaron,2,none,3,Simmer for 15 minutes.,"With the liquid barely at a simmer, allow the stock to cook uncovered for 15 minutes, stirring occasionally. During this time, the flavors should blend together, creating a more flavorful stock. If you want the flavor to be even stronger, you can simmer the broth up to 40 minutes. Never let it return to a boil after its initial simmer, however, since fish stock can quickly become cloudy if it gets too hot or cooks for too long." +1674,Make Caldo De Camaron,3,none,4,Strain.,"Pour the contents of the saucepan through a large, heavy strainer or colander. Reserve the liquid for use as stock in your caldo de camaron recipe. Discard the solid ingredients, including the vegetables and fish bones. If necessary, remove the fish bones by hand before straining the rest of the liquid. Fish bones can sometimes get caught in the holes of a strainer, clogging them up and preventing the liquid from flowing through readily. Note that this stock can be prepared in advance. If you opt to make the stock before you prepare the rest of the soup, pour the finished stock into an airtight container and refrigerate it for up to four days." +1675,Make Caldo De Camaron,4,none,5,Cover the shrimp in cold water.,"Place the dried shrimp in a medium stockpot and cover them with cold water. Allow the shrimp to sit for 15 minutes.When done, drain the water through a colander and rinse the shrimp. Return the drained and rinsed shrimp to the stockpot. This step is important if you are using dried shrimp or other packaged shrimp. Soaking and rinsing the shrimp before cooking it can help remove any distortions in taste that may have developed during the packaging process." +1676,Make Caldo De Camaron,5,none,6,Let the shrimp simmer in fresh water.,"Cover the shrimp with 1 cup (250 ml) of cold water, or enough water to cover them completely. Bring the contents of the pot to a boil on medium-high heat, then reduce the heat to medium and let the shrimp gently simmer for 5 to 10 minutes." +1677,Make Caldo De Camaron,6,none,7,Strain the liquid.,"Pour the contents of the stockpot through a colander. Reserve both the shrimp and liquid, but set them aside separately. The water in which you boiled the shrimp has been flavored with the taste of shrimp. You will add this to your stock just before you finish the soup for an added hint of shrimp in the taste of the broth." +1678,Make Caldo De Camaron,7,none,8,"Remove the heads, tails, and legs.","Allow the shrimp to cool until you can safely handle them with your hands. Peel off the heads, tails, and legs before setting the cooked shrimp aside. You can yank out the legs and head with your fingers. Similarly, you can pinch the tail and gently pull it off the body using only your fingers. You can remove the shells if desired, but you could also leave the shells on if you want the soup to have a little crunch to it. If you want to peel the shrimp, however, pinch the shell between your fingers starting at the head end of the shrimp. Pull the shell down and off the body of the shrimp using gentle pressure." +1679,Make Caldo De Camaron,8,none,9,Remove the stems and seeds from the chiles.,"Use a knife to cut out the stems and ribs, removing the seeds along with them in the process. Work carefully. Use food-grade plastic gloves to handle the chiles if you want to avoid getting any of the hot juice on your hands, since the chiles could cause mild skin irritation. Wash your hands well after handling the chiles. Do not touch your eyes before washing your hands, since doing so will cause your eyes to burn." +1680,Make Caldo De Camaron,9,none,10,Toast the chiles.,"Heat a large, dry skillet on medium-high for 2 minutes. Place the chiles on the skillet and toast, 10 to 15 seconds, before flipping them over to the other side and toasting another 10 seconds. Turn the chiles using tongs. The chiles should brown to the point of charring on both sides. You do not want the entire side to blacken, though. Ideally, the chiles should only be exposed to the heat long enough for a few dark brown spots to develop." +1681,Make Caldo De Camaron,10,none,11,Add the other sauce ingredients.,"Place the tomatoes, garlic, and remaining onion half in the skillet along with the chiles. Cover with water, and let simmer on medium heat for 10 minutes. Stir the contents of the pan occasionally to prevent them from sticking to the bottom of the skillet." +1682,Make Caldo De Camaron,11,none,12,Puree the sauce.,"Transfer the contents of the pan to a blender or food processor. Puree the ingredients together on high speed until a thin sauce forms. If you have a handheld electric blender, you could use that instead of a standing blender or food processor. No matter what tool you use, though, try to make the sauce as smooth and thoroughly blended as possible." +1683,Make Caldo De Camaron,12,none,13,Heat the oil in a large stockpot.,"Add the oil to a large stockpot and let it heat for a minute or so on medium temperature. The oil does not need to be sizzling hot, but it should be warm enough to spread over the bottom of the pot evenly as you turn and rotate the dish." +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." +1685,Make Caldo De Camaron,14,none,15,Add the cooking liquid from the shrimp.,"Pour the liquid you reserved upon straining the shrimp into the stockpot. Mix well to combine it with the sauce and cook for an additional 2 minutes, or until the liquid starts to simmer gently." +1686,Make Caldo De Camaron,15,none,16,Add the remaining soup ingredients.,"Pour in the fish stock, then add the potatoes, carrots, and shrimp. Simmer on medium-high heat for 10 minutes, or until the potatoes and carrots are just barely soft enough to pierce with a fork. To ensure that your soup cooks well enough within these 10 minutes, cut your carrot slices and potato cubes into pieces that are bite-size to half-bite-size. If you make these pieces any larger, they may take longer to cook. Cooking the soup for much longer than 10 to 15 minutes, however, can result in overcooked shrimp and overly thickened broth." +1687,Make Caldo De Camaron,16,none,17,Serve hot.,"The caldo de camaron is done. Ladle the hot soup into individual serving bowls and garnish each serving with chopped avocado, chopped red onion, fresh chopped cilantro, and a squeeze of fresh juice from a lime wedge.Store any leftover soup in the refrigerator or freezer.It should last for 3 days in the refrigerator or up to 1 month in the freezer. To successfully store the soup: Fill your sink with cold water and add a tray or two of ice. Dunk the bottom of the soup pot in the water to cool the leftover soup quickly. Pour the extra soup in the freezer-safe plastic bags. Label each bag with the contents and current date. Place the bags in your refrigerator to cool or lay them flat in your freezer. Freeze them in a single layer initially, and stack the bags in your freezer once the soup has frozen solid. Thaw frozen soup overnight in the refrigerator. Reheat the soup over low to medium-low heat, stirring occasionally, before serving." +1688,Make Fanesca,0,none,1,Place the fish in a large bowl filled with water.,; +1689,Make Fanesca,1,none,2,Soak the fish for 4 hours and then empty the water from the bowl., +1690,Make Fanesca,2,none,3,Refill the bowl with fresh water., +1692,Make Fanesca,4,none,5,Heat the oil in a large stockpot or Dutch oven., +1693,Make Fanesca,5,none,6,"Add the onion, garlic, green pepper and cilantro, cooking and stirring with a wooden spoon for 2 to 3 minutes.", +1694,Make Fanesca,6,none,7,Add the salted codfish and cook for another 5 minutes., +1695,Make Fanesca,7,none,8,Add the fish stock and simmer the liquid for 10 minutes., +1697,Make Fanesca,9,none,10,"Add the sliced corncobs, the corn, broad beans, Andean beans, lentils and milk.","Cook the soup for 6 to 8 minutes, stirring occasionally." +1698,Make Fanesca,10,none,11,"Add the rice, cooked pumpkin, and the frozen peas and carrots and cook the soup for an additional 5 minutes.", +1699,Make Fanesca,11,none,12,"Add the 1/2 pound (277 g) of diced pumpkin, cabbage, carrot sticks and cauliflower to the pot and stir to incorporate them into the stew.", +1700,Make Fanesca,12,none,13,Add the reserved shredded codfish and cook and stir the soup for 4 more minutes., +1701,Make Fanesca,13,none,14,"Taste the soup for seasonings, adding salt and pepper as needed.", +1702,Make Fanesca,14,none,15,Serve the soup topped with hard boiled egg slices and chopped cilantro for garnish., +1703,Make Caponata,0,none,1,Wash the eggplants.,"Leave the skin on unless the eggplants are very tough (older, larger ones).;" +1704,Make Caponata,1,none,2,Dice the eggplant., +1705,Make Caponata,2,none,3,Sprinkle salt over the eggplant pieces.,"Leave them salted for half an hour, sitting in a strainer. This will allow the juices to run." +1706,Make Caponata,3,none,4,Rinse off the salt.,Dry the eggplant pieces on kitchen paper towel. +1707,Make Caponata,4,none,5,Fry the eggplant pieces in hot olive oil.,They should be cooked until they brown and are tender. Drain again on kitchen paper towel and set to one side. +1708,Make Caponata,5,none,6,Fry the onion.,Use the same pan with a dash more olive oil. Fry until golden in color. +1709,Make Caponata,6,none,7,Add the tomatoes and season with salt and pepper.,Leave to simmer gently for 15 minutes. +1710,Make Caponata,7,none,8,"Blanch the capers, olives and celery for 1 minute.",Drain them and add them to the simmering tomato mixture. +1711,Make Caponata,8,none,9,Pour in the vinegar and sugar.,Stir the sugar through evenly. Leave to simmer gently for another 15 minutes. During this time the sauce should reduce. +1712,Make Caponata,9,none,10,Remove from the heat.,Add the eggplant pieces and stir through evenly. +1713,Make Caponata,10,none,11,Let the caponata stand for a minimum of 30 minutes.,"The longer it is permitted to marinade, the better, so that the flavor infuses through." +1714,Make Caponata,11,none,12,Serve in a small dish.,Sprinkle the cut parsley over the top as a garnish. Provide small crackers or pieces of bread for eating with the caponata. +1716,Make Boneless Buffalo Wings,1,none,2,Cut off the thin tips of the wings and discard or throw into the freezer for your stock.,"Using kitchen shears, or a knife, separate the wings at the joint." +1718,Make Boneless Buffalo Wings,3,none,4,Remove the wings from the basket and carefully pat dry on a stack of paper towels., +1720,Make Boneless Buffalo Wings,5,none,6,Lay the wings out on a cooling rack.,"Lay fresh, dry paper towels on a half sheet pan and place in the refrigerator for 1 hour." +1721,Make Boneless Buffalo Wings,6,none,7,Preheat the oven to 425 °F (218 °C)., +1722,Make Boneless Buffalo Wings,7,none,8,Replace the paper towels with parchment paper.,Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. +1723,Make Boneless Buffalo Wings,8,none,9,"While the chicken is roasting, melt the butter in a small bowl.","Mix the butter, garlic, hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine." +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. +1725,Make Spotted Dick,0,none,1,Mix the dry ingredients.,"Combine the flour, baking powder, bread-crumbs butter, brown sugar sultanas/currents and the orange zest in a bowl and mix well.;" +1726,Make Spotted Dick,1,none,2,Add the butter.,Blend the butter into the dry mixture until until the mixture's consistency is similar to that of 'wet sand'. +1727,Make Spotted Dick,2,none,3,Add the milk.,"Slowly add the milk to the butter mixture, stopping every little while to mix. Continue to add milk until the 'wet sand' texture turns into a 'wet dough'." +1728,Make Spotted Dick,3,none,4,Prepare to steam.,"Lay out a sheet of wax paper, and place the dough on it. Form the dough into a log shape. Now roll the log along the paper's edge, then unroll it. Now roll it again, but this time more loosely so it has space to expand while cooking. Finally, secure both ends with string." +1729,Make Spotted Dick,4,none,5,Cook the spotted dick.,Place the spotted dick in a boiling steamer. Cook on medium to high heat for an hour. +1730,Make Spotted Dick,5,none,6,Serve.,Remove the Spotted Dick from the steamer and tear away the wax paper. Cut it into appropriate slices and serve with vanilla custard. +1731,Make 'Rosca De Pascua,0,none,1,Prepare the yeast mixture.,"In a bowl, mix the milk, yeast and sugar, and allow it to leaven. It will be ready when its size has doubled.;" +1732,Make 'Rosca De Pascua,1,none,2,Prepare the dough.,"In a large bowl, mix the flour and salt. Make an empty space in the middle of the flour and start incorporating the rest of the dough's ingredients one by one, mixing them in with your fingers as you add them. Mix in the eggs, vanilla extract, and lemon zest. Pour in the milk while, constantly mixing. Last, add the yeast mixture and the sugar." +1733,Make 'Rosca De Pascua,2,none,3,Make the dough.,"Make sure that all of the ingredients are well mixed. Now, add the butter, cut into small cubes so that it will be easier to integrate into the dough. Place the dough on a clean surface and knead it until it becomes smooth. Its consistency should be somewhat ""sticky.""" +1734,Make 'Rosca De Pascua,3,none,4,Let the dough rise.,Put the dough in a container and cover it with plastic wrap. Allow it to rise for two hours and make sure that it is far away from any heat sources. +1735,Make 'Rosca De Pascua,4,none,5,Assemble the Easter bread ring.,"The last thing that you should do to get the dough ready for cooking is to remove excess gasses. Take the previously risen dough and apply slight pressure with the palm of your hand until it becomes smaller. Knead and stretch the dough a bit. Use your elbow to make a pit in the middle of the dough; then, use your hands to finish making the ring shape. Place the ring on a baking sheet and flatten it out. Allow it to rise for at least 20 minutes. Decorate it with pastry cream." +1736,Make 'Rosca De Pascua,5,none,6,Cook the ring.,Pre-heat your oven to 350 °F (177 °C). Place the ring in the oven and cook it for approximately 30 minutes. +1737,Make 'Rosca De Pascua,6,none,7,Serve.,"When it turns golden brown, remove the ring from the oven and dust it with powdered sugar. Wait for it to cool before serving." +1738,Make 'Rosca De Pascua,7,none,8,Prepare the mixture.,"In a small pot, mix the flour, egg yolks, sugar, cornstarch, vanilla extract, and eggs. Whisk until all ingredients are well mixed." +1739,Make 'Rosca De Pascua,8,none,9,Whisk in the milk.,Pour in the milk while whisking the rest of the mixture. Continue doing this until you have a uniform mixture. +1740,Make 'Rosca De Pascua,9,none,10,Cook the pastry cream.,"Place the pot over low heat, constantly whisking the mixture. The pastry cream will be ready when it becomes thick and smooth." +1741,Make Deer Meat Chili,0,none,1,"Combine the meat, onion, bell pepper and vinegar in a large pan.","Cook until the meat is brown, while stirring to make it crumble. Drain off the drippings.;" +1742,Make Deer Meat Chili,1,none,2,Add all other ingredients.,Cook until it boils. +1743,Make Deer Meat Chili,2,none,3,Reduce the heat and let it simmer.,Uncovered and while stirring occasionally. Let it simmer for 30 minutes or until you think it's thick enough. +1744,Make Deer Meat Chili,3,none,4,Serve warm., +1745,Make Roasted Red Pepper Soup,0,none,1,Roast the peppers directly on the grill or in the broiler turning the peppers often until the skins are blistered and charred.,"Remove from grill or broiler and place in a paper bag. Close the bag tightly and allow the peppers to steam for about 10 minutes. Open the bag and remove the peppers, slip skins off carefully; halve the peppers and cut out the core, seeds, and white membranes.;" +1746,Make Roasted Red Pepper Soup,1,none,2,"Heat the oil in a deep pot or skillet; add onions, garlic, and herbs.", +1747,Make Roasted Red Pepper Soup,2,none,3,"Sauté until onions are soft, about 5 minutes.", +1748,Make Roasted Red Pepper Soup,3,none,4,Add wine and cook down quickly to 1 Tablespoon., +1749,Make Roasted Red Pepper Soup,4,none,5,"Add potato, peppers, stock, thyme, and red pepper flakes.","Season to taste with salt and pepper. Cover and simmer about 30 minutes, until potatoes and peppers are tender." +1750,Make Roasted Red Pepper Soup,5,none,6,"In a blender or with an immersion blender, puree mixture until smooth.",Adjust seasonings to taste. +1751,Make Roasted Red Pepper Soup,6,none,7,"To serve warm, serve immediately and garnish with your choice of toppings.", +1752,Make Roasted Red Pepper Soup,7,none,8,"To serve chilled, cool the soup, then cover and chill in the refrigerator for at least 30 minutes or as long as 2 days.", +1753,Make a Scottish Haggis,0,none,1,"If you're going to use the stomach or sausage casing, rinse it thoroughly and soak it overnight in cold salted water.", +1755,Make a Scottish Haggis,2,none,3,"In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours.", +1756,Make a Scottish Haggis,3,none,4,Remove from the hot water and drain well.,Mince into a fine chop or grind. +1758,Make a Scottish Haggis,5,none,6,"Separate the suet from the sinew and finely chop the fat, discarding the sinew.", +1760,Make a Scottish Haggis,7,none,8,"In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats.","Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds." +1764,Make a Scottish Haggis,11,none,12,Grind the mixture using a hand grinder or electric mixer attachment., +1767,Make a Scottish Haggis,14,none,15,Add the ground mixture to the dry ingredients and combine thoroughly with your hands.,Add enough of the reserved stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball. +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., +1771,Make Dulce De Toronjas,2,none,3,Remove the pulp.,It can be used for juice. +1772,Make Dulce De Toronjas,3,none,4,Put the pieces of shell in a deep pot and cover with water., +1773,Make Dulce De Toronjas,4,none,5,Boil for 5 minutes and discard the water., +1775,Make Dulce De Toronjas,6,none,7,"Add cold water again, but pat the slices dry one by one.",Put them aside. +1776,Make Dulce De Toronjas,7,none,8,"Make the syrup with the remaining ingredients, letting it boil for about 10 minutes.", +1777,Make Dulce De Toronjas,8,none,9,"Strain syrup, and add shell slices to it.", +1778,Make Dulce De Toronjas,9,none,10,Boil for about 20 more minutes at a low temperature., +1780,Make Dulce De Toronjas,11,none,12,Finished., +1781,Make Rabbit Fricassee,0,none,1,Divide the rabbit into 8 pieces.,"(You can ask your butcher to do this for you). If you're concerned about the rabbit's tenderness, marinate the rabbit for one night in the pot first, and when you cook the rabbit, make sure that the heat isn't that high; this way the rabbit will definitely become softer and tastier. ;" +1782,Make Rabbit Fricassee,1,none,2,"Season all the pieces of rabbit with salt and pepper, then lightly cover them in flour.", +1783,Make Rabbit Fricassee,2,none,3,Start heating the oil and the butter in the pan and then add the rabbit.,Lightly cook over a moderate heat until golden brown. +1784,Make Rabbit Fricassee,3,none,4,"When light brown, remove the rabbit from the pan and leave to one side.", +1785,Make Rabbit Fricassee,4,none,5,"Brown the bacon, then add the mushrooms, the shallots, the diced celery and the diced carrot and cook until slightly brown.", +1786,Make Rabbit Fricassee,5,none,6,Pour in the white wine and reduce it down to about half., +1787,Make Rabbit Fricassee,6,none,7,"Once the wine has reduced, put the rabbit back into the pot.", +1788,Make Rabbit Fricassee,7,none,8,"While continuously stirring, add the stock to the pan.", +1789,Make Rabbit Fricassee,8,none,9,"Finally, before cooking the dish thoroughly, add the garlic, bay leaves and thyme.",Stir. +1790,Make Rabbit Fricassee,9,none,10,"Bring the stock to a gentle simmer, then skim off any scum that may have risen to the surface.","Cover, lower the heat and cook, simmering for 1 hour." +1791,Make Rabbit Fricassee,10,none,11,Spoon out the rabbit and the vegetables and place them onto a serving dish., +1792,Make Rabbit Fricassee,11,none,12,"For a delicious finishing touch, pour the cream into the sauce and reduce it down by about half.","Here, also adjust the seasoning if necessary." +1793,Make Rabbit Fricassee,12,none,13,"Add some chopped parsley to the sauce, pour it over the rabbit and vegetables and serve immediately.", +1794,Make Vichyssoise (Potato Leek Soup),0,none,1,"Gently sweat the chopped leeks and the chopped onion in butter or margarine in a medium saucepan over medium heat until soft, about 8 minutes.",Do not let them brown. ; +1795,Make Vichyssoise (Potato Leek Soup),1,none,2,Add potatoes and stock to the saucepan.,"Salt and pepper to taste; do not overdo them! Bring to a boil, reduce heat and simmer very gently for 30 minutes." +1796,Make Vichyssoise (Potato Leek Soup),2,none,3,Puree in a blender or food processor until very smooth.,Cool. Gently stir in the cream before serving. +1797,Make Vichyssoise (Potato Leek Soup),3,none,4,"If serving hot, heat gently over medium heat stirring constantly just before serving.", +1798,Make Vichyssoise (Potato Leek Soup),4,none,5,Ladle into individual serving bowls., +1799,Make Vichyssoise (Potato Leek Soup),5,none,6,Garnish with fresh snipped chives.,(optional) +1800,Make Conchas,0,none,1,Proof the yeast.,"Pour the warm water into a large bowl. Stir in the yeast and 2 Tbsp (30 ml) of the granulated sugar until combined. Let the mixture stand for 10 minutes.The water must be much warmer than room temperature but not hot enough to steam. As the yeast stands, foam should begin to form. If no foam forms after the 10 minutes pass, the yeast might be dead, and your bread will not rise at all. If this is the case, you should start over with a new packet of yeast.;" +1801,Make Conchas,1,none,2,Scald the milk.,"The milk should be at least as warm as the water. Pour it into a small saucepan and slowly heat it on the stove over medium-low heat, stirring continually to prevent it from burning. Remove the milk from the heat as soon as steam starts to form. Set the milk off to the side and allow it to cool for a few minutes. When it stops steaming, the milk should be sufficiently cool." +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." +1803,Make Conchas,3,none,4,Gradually add the remaining flour.,"Divide the remaining flour into thirds. Add it to the dough mixture one third at a time, mixing well after each addition. Continue to mix after the final addition until the dough has come together completely. Do not add all the flour at once. Mixing the flour into the dough a little at a time makes the process easier and ensures that the moist ingredients are blended into the dough at more equal intervals. Continue mixing with your hands. You could also use a stand mixer with a dough hook attachment." +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." +1805,Make Conchas,5,none,6,Let rise until doubled.Place the ball of dough into an oiled mixing bowl and cover it with plastic wrap or a wet dish towel.,"Set it aside in a warm space for 45 to 60 minutes, or until the dough has doubled in size. The bowl you place the dough in should be about twice the current size of the dough to allow the dough enough room to expand. Use nonstick cooking spray or vegetable oil to coat the bowl before you place the bowl inside. This prevents the dough from sticking. Ideally, the dough should sit at a temperature of 75 degrees Fahrenheit (24 degrees Celsius) as it rises. One option is to preheat the oven to its lowest setting, turn it off, and place the dough in the still warm oven with the oven door slightly cracked." +1806,Make Conchas,6,none,7,Cream together the butter and sugar.Combine the unsalted butter and topping sugar in a large bowl.,"Beat the two together with an electric mixer at medium speed until the mixture becomes fluffy and less dense. Use powdered sugar if you want your topping to be smooth. If you prefer a somewhat grainy texture, use granulated sugar." +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." +1808,Make Conchas,8,none,9,Divide in half.,"Separate the topping dough into two equal portions. One portion can remain in its current bowl, but the second should be transferred to another bowl. By following these instructions, you can create a chocolate topping and a colored vanilla topping. If you only want to make one topping for the conchas, though, you can add the other topping ingredients to the full batch of topping dough instead of dividing the dough into two separate portions." +1809,Make Conchas,9,none,10,Add cocoa to one half.,"Sprinkle the cocoa powder over one half of the dough. Blend it into the dough using your hands or a mixing spoon until the entire half is a rich, even brown. Note that the cocoa powder is technically optional. If you do not want any chocolate topping, you can skip it. Leave the dough colorless or add food coloring to it as instructed to do with the second half. Similarly, you could use cocoa powder to flavor and color both halves of the topping. To do so, simply double the total amount of cocoa powder called for in the original recipe and add it to the full batch of dough without dividing the dough into halves." +1810,Make Conchas,10,none,11,Add food coloring to the other half.,"Mix half a dozen to a dozen drops of your favorite food coloring hue to the other half of the dough. Work the food coloring into the topping dough using your hands or mixing spoon, and continue mixing until the color is evenly dispersed through the dough. Note that you can add more food coloring if you want a deeper color. If you do not want to use food coloring, you can color this half with cocoa powder or leave it colorless, instead." +1811,Make Conchas,11,none,12,Divide the dough into 12 to 16 rolls.,"Gently punch down the risen dough. Separate the full bulk of dough into 12 to 16 evenly sized portions, and roll each portion into a ball. Spread these balls of dough onto two lightly greased baking sheets. Leave at least 3 inches (7.6 cm) of space in between each ball of dough. Gently press on the top of each piece of dough to somewhat flatten the top. The rolls should be round, but the top needs to be somewhat flat for when you add the topping." +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." +1814,Make Conchas,14,none,15,Cut patterns into the topping.,"The patterns you choose should resemble seashells. Gently draw the patterns into the topping using a toothpick. The lines should be deep, but not deep enough to completely cut through to the other side of the topping or into the roll itself. The name of this sweet bread roll, ""conchas,"" is also the Spanish word for ""seashells."" In other words, the bread is named for this seashell design, which is why it is an important aspect of authentic conchas. Get creative. Try to mimic the appearance of a clam shell, or create a snail-like spiral pattern. If all else fails, you could just draw a criss-cross pattern over the top." +1815,Make Conchas,15,none,16,Let the dough rest.,"Loosely cover the rolls with a damp dish towel or plastic wrap. Place the bread back in a warm location and allow the rolls to rise again for another 45 minutes. As before, the dough should nearly double in size after it finishes rising." +1816,Make Conchas,16,none,17,Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).,"To save time, begin preheating the oven while the conchas rise. Ideally, the oven should be ready a little before or as soon as the rolls have finished rising." +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." +1818,Make Conchas,18,none,19,Let cool.,Remove the conchas from the oven and let them cool for 5 minutes on their baking sheets. Lift them from the baking sheets and transfer them to a wire cooling rack to finish the cooling process. +1819,Make Conchas,19,none,20,Enjoy.,"At this point, the conchas are ready to eat and enjoy. You can eat them while they are still a little warm, or you could wait until they have cooled to room temperature. If you decide to save any conchas for later, let them cool completely to room temperature first. Place the cooled rolls into an airtight container and store them at room temperature for a few days." +1820,Make Manicotti,0,none,1,Smooth together 15 oz. (444 ml) of ricotta cheese and 4 oz. (118 ml) of cream cheese in a large bowl.;, +1821,Make Manicotti,1,none,2,Stir in 8 oz. (236 ml) of mozzarella cheese and 4 oz. (118 ml) Parmesan or Romano cheese., +1822,Make Manicotti,2,none,3,Fold in 2 large eggs., +1823,Make Manicotti,3,none,4,Stir in 1/2 tsp. (2.5 ml) of salt and 1/2 tsp. (2.5 ml) pepper.,Depending on your preference you can add a 10 oz. (296 ml) of package of frozen spinach that has been thawed and squeezed dry. You may also add 1 lb. (473 ml) of browned ground beef or Italian sausage to your cheese mixture. Even a small package of sliced pepperoni can be added at this point for a spicier manicotti recipe. +1824,Make Manicotti,4,none,5,Spoon the cheese mixture into a plastic storage bag and cut one corner., +1825,Make Manicotti,5,none,6,"Spread approximately 1 1/2 cups (355 ml) of marinara sauce, from a jar or homemade, into the bottom of a 9 x 13 baking dish.", +1826,Make Manicotti,6,none,7,Open 1 box of 12 to 14 uncooked manicotti shells., +1827,Make Manicotti,7,none,8,"Pipe the cheese mixture into each uncooked shell by squeezing the plastic bag, forcing the cheese mixture through the hole that you cut.", +1828,Make Manicotti,8,none,9,"Place each filled shell into the sauced baking dish, arranging them into 2 even rows.", +1829,Make Manicotti,9,none,10,"Boil the manicotti shells in a large pot of salted water for approximately 4 to 6 minutes until they are slightly softened, but still firm.", +1830,Make Manicotti,10,none,11,"Drain the shells through a colander, taking care not to tear any of them.", +1831,Make Manicotti,11,none,12,Leave the shells in the colander and allow to cool slightly., +1832,Make Manicotti,12,none,13,Remove 1 shell at a time and pipe in the cheese mixture., +1833,Make Manicotti,13,none,14,"Place each filled shell into the sauce lined baking dish, arranging them into 2 even rows.", +1834,Make Manicotti,14,none,15,Cover the filled shells (both uncooked and cooked methods) with 1 1/2 cups to 2 1/2 cups (355 ml to 591 ml) of marinara sauce., +1835,Make Manicotti,15,none,16,Sprinkle 4 oz.,(118 ml) of Parmesan or Romano cheese over the top. +1836,Make Manicotti,16,none,17,Bake at 350 degrees F (176 degrees C.)Bake the uncooked shells covered with foil for 50 minutes.,Remove the foil and bake for an additional 10 minutes. Bake the cooked shells uncovered for 30 to 35 minutes. +1837,Make Manicotti,17,none,18,Serve warm., +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.;" +1839,Make Bunuelos,1,A,A2,"Add the egg, butter, and vanilla.","Form a well in the center of the flour mixture. Add the egg, melted butter, and vanilla extract to the center of that well. Mix to combine. When mixing in these liquid ingredients, knock a little flour from the sides of the well into the liquids, then mix without disturbing the rest of the well. Repeat, working with small amounts of the flour mixture at a time. Once the liquids are thick enough to hold their form, you can incorporate them into the rest of the flour. Continue mixing until all the ingredients are combined and the resulting dough seems like coarse crumbs." +1840,Make Bunuelos,2,A,A3,Gradually add the water.,"Add warm water to the dough 1 Tbsp (15 ml) at a time, mixing after each addition. Continue until you've added 3/4 cup (80 ml) of water total. Once the dough comes together, start kneading it after each addition, too. Continue working with the dough for about 5 minutes, or until it seems soft, stretchy, and smooth." +1841,Make Bunuelos,3,A,A4,Let the dough rest for 30 minutes.,Cover the bowl of dough with a clean towel and set it aside. Let it rest in room temperature to warm conditions for approximately 30 minutes. Continue with your preparations as the dough rests. +1842,Make Bunuelos,4,A,A5,"Meanwhile, mix the cinnamon and remaining sugar.",Combine the cinnamon with the remaining 1 cup (250 ml) of sugar. Stir until evenly mixed.Set aside the cinnamon-sugar mixture until later. You'll use this as a topping for the buñuelos once they're done. +1843,Make Bunuelos,5,A,A6,Heat the oil.,Pour 1 inch (2.5 cm) of oil into a large frying pan with heavy sides. Set it on the stove over medium-high heat. The oil will need to reach a temperature between 350 and 360 degrees Fahrenheit (177 and 182 degrees Celsius) before you can fry the buñuelos. Monitor the temperature of the oil using candy or frying thermometer.You should also prepare your working area at this time. Sprinkle flour over the counter and over the rolling pin. Line a plate with clean paper towels or brown paper bags. +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." +1847,Make Bunuelos,9,A,A10,Drain off the excess oil.,Remove the finished buñuelo from the hot oil and transfer it to a plate lined with paper towels. All the excess oil to drain off for several seconds. +1848,Make Bunuelos,10,A,A11,Serve with cinnamon-sugar.,"Sprinkle the finished buñuelos with the cinnamon-sugar mixture and enjoy them while they're still warm. If you pile the finished buñuelos together, they should remain warm until you finish frying the last one. If they seem too cool, however, preheat your oven to its lowest setting and place the batch of buñuelos inside for 5 minutes." +1849,Make Bunuelos,11,B,B1,Combine the dough ingredients.,"Place the grated cheese, cornstarch, tapioca starch, sugar, eggs, salt, butter, and baking powder in a large bowl. Mix the ingredients together until a soft, smooth dough forms.Traditionally, Colombian buñuelos are made with a cheese called queso costeño, which is nearly impossible to find outside of Columbia. To obtain a similar flavor, use 1-1/2 cups (150 g) of Mexican queso fresco plus 1/2 cup (50 g) of dry feta cheese. If queso fresco is unavailable, you could use fresh farmer's cheese." +1850,Make Bunuelos,12,B,B2,"Add milk, if necessary.","If the dough seems dry, add milk 1 Tbsp (15 ml) at a time, kneading well after each addition. Stop adding milk once the dough is smooth and holds together. Adding too much milk will make the dough too sticky." +1851,Make Bunuelos,13,B,B3,Roll the dough into small balls.,"Pinch off small portions of dough. Roll each portion of dough in between your hands, working it into a smooth ball. If the dough sticks to your hands as you work with it, lightly dust your hands with flour or additional starch. Note that each ball should be about 1 to 1-1/2 inches (2.5 to 3.5 cm) in diameter." +1852,Make Bunuelos,14,B,B4,Heat the oil.,"Pour 3 inches (7.6 cm) of vegetable oil into a deep pan with a heavy bottom. Heat the oil on your stove until it reaches 325 degrees Fahrenheit (160 degrees Celsius). If one is available, you may use a deep fryer instead of a deep pan. Use a candy or frying thermometer to monitor the temperature of the oil. The maximum temperature should be 325 degrees Fahrenheit (160 degrees Celsius), but you can probably cook the buñuelos without difficulty once the oil reaches 300 degrees Fahrenheit (150 degrees Celsius)." +1853,Make Bunuelos,15,B,B5,Cook the buñuelos until golden brown.,"Drop several buñuelos into the warm oil. Fry them for 15 to 20 minutes, or until they turn golden brown on all sides. Fry the buñuelos in small batches to avoid over-crowding the pan. They should be able to float around without knocking into one another. Expect the balls of dough to sink when you first drop them into the oil. After 30 to 60 seconds, though, bubbles should gather around the sides and the ball should float to the top. You'll need to stir and turn the buñuelos with a slotted spoon as they start browning. Otherwise, they may not brown evenly." +1854,Make Bunuelos,16,B,B6,Drain off the excess oil.,Remove the finished buñuelos from the hot oil and transfer them to a plate lined with clean paper towels or brown paper bags. Let the oil drain off for at least 30 to 60 seconds. Pile the drained buñuelos onto a separate dish while you finish the entire batch. The residual heat from the latest ones should help keep the earlier ones warm while you finish frying. +1855,Make Bunuelos,17,B,B7,Serve warm.,"Buñuelos are best served hot or warm. You can still enjoy them once they cool to room temperature, too." +1856,Make Chicago Style Pizza,0,none,1,Pour 1 1/2 cups (355.5 ml) of warm water into a large mixing bowl.,The water should be at a temperature of 110 °F (43.3 °C) (43.3 C). ; +1857,Make Chicago Style Pizza,1,none,2,Add 1 package of active dry yeast and 1 tsp.,"(5 g) of sugar to the warm water, stir to combine, and leave for about 5 minutes until the mixture begins to foam." +1858,Make Chicago Style Pizza,2,none,3,"Place 1 1/2 cups (338 g) of all-purpose flour, 1/2 cup (113 g) of semolina flour, 1/2 cup (118.5 ml) of vegetable oil and 1 tsp.",(5 g) of salt into the yeast mixture in the bowl once it had foamed. +1859,Make Chicago Style Pizza,3,none,4,"Combine all of the ingredients using your hands until there are no major lumps of flour, yeast or salt.", +1860,Make Chicago Style Pizza,4,none,5,"Add the remaining 2 cups (454 g) of all-purpose flour slowly while using your hands to work it into the dough, until you form a cohesive ball that is only a bit sticky.", +1861,Make Chicago Style Pizza,5,none,6,"Place the dough onto a flat, floured surface and begin to knead it until it is smooth and less sticky.",The kneading process should take about 3 to 5 minutes. +1862,Make Chicago Style Pizza,6,none,7,"Rub some oil around the inside of a large mixing bowl, coating it evenly.", +1863,Make Chicago Style Pizza,7,none,8,"Place the ball of dough into the oiled bowl and turn it to coat it evenly with oil, and then cover the bowl with a layer of plastic wrap and place it in a warm place for 1 to 1 1/2 hours to rise.", +1864,Make Chicago Style Pizza,8,none,9,Remove the dough from the bowl when its size has doubled after an hour and divide it into 2 equal pieces., +1865,Make Chicago Style Pizza,9,none,10,Turn on the oven to heat at 475 °F (246 °C) (240 C)., +1866,Make Chicago Style Pizza,10,none,11,Oil a 12-in.,(30.5cm) deep-dish pizza pan. +1867,Make Chicago Style Pizza,11,none,12,"Place a ball of dough into the center of the pan, and begin to press and stretch it to fill the bottom of the pan and work it 1/2 in.",(1.3 cm) up the side of the pan on all sides. +1868,Make Chicago Style Pizza,12,none,13,Leave the dough to rest in the pan for 5 minutes., +1869,Make Chicago Style Pizza,13,none,14,"Place a layer of mozzarella cheese across the bottom of the pizza, then top with tomato sauce.", +1870,Make Chicago Style Pizza,14,none,15,"Add any of your preferred pizza toppings over the tomato sauce, then place in the oven for 30 minutes.", +1871,Make Chicago Style Pizza,15,none,16,Let cool for a few minutes and then serve., +1872,Make Sausage and Penne Pasta,0,none,1,Bring enough water to boil.,"Cook the pasta as per package directions. Add salt to taste. It normally takes between 11 to 12 minutes for al dente pasta. Adding oil is not necessary but if you prefer doing that, you can do so.;" +1873,Make Sausage and Penne Pasta,1,none,2,Sauté the sausages in olive oil.,"Cook until they are slightly browned, to your liking. This will probably take about 8-10 minutes. Add a bit of garlic salt. You may like to try layering spices (for example, salt, pepper, etc.) to the dish, to see if it tastes better that way." +1874,Make Sausage and Penne Pasta,2,none,3,Add the spinach.,"Cook until slightly limp. Take note that spinach leaves cook very quickly, so you might need to turn down the heat a little bit." +1875,Make Sausage and Penne Pasta,3,none,4,Add the cooked pasta.,"Then drizzle with olive oil and sprinkle over the garlic salt and the lemon pepper. Make sure to taste it as you go, so that it doesn't turn out to be too salty." +1876,Make Sausage and Penne Pasta,4,none,5,"Add the feta cheese last, and some lemon juice and a little shaved rind.",Don't add too much or it will be too sour. +1877,Make Sausage and Penne Pasta,5,none,6,Remove from the heat.,Place on dishes and serve immediately. +1878,Make a Monte Cristo Sandwich,0,none,1,"Put two slices of ham, and one slice of cheese between two pieces of bread.",This will make four sandwiches in all.; +1879,Make a Monte Cristo Sandwich,1,none,2,Whisk four eggs and one third cup milk in a small bowl., +1880,Make a Monte Cristo Sandwich,2,none,3,Dip sandwiches in the egg and milk mixture., +1881,Make a Monte Cristo Sandwich,3,none,4,Melt butter on the large skillet or griddle., +1882,Make a Monte Cristo Sandwich,4,none,5,Place sandwiches on griddle when the butter is bubbling., +1883,Make a Monte Cristo Sandwich,5,none,6,"Cook for eight to ten minutes slowly, until the cheese is melting and the bread turns golden brown.", +1884,Make a Monte Cristo Sandwich,6,none,7,Allow the Monte Cristo sandwiches to cool., +1885,Make a Monte Cristo Sandwich,7,none,8,Cut diagonally and put on plate., +1886,Make a Monte Cristo Sandwich,8,none,9,Sprinkle a dusting of powdered sugar on top., +1887,Make a Monte Cristo Sandwich,9,none,10,Serve with a small bowl of jelly to either dip or spread upon the sandwiches., +1888,Make Framed Eggs,0,none,1,Take the bread and cut a circular hole into it big enough to fit a raw egg in but small enough so the egg won't fall out.,; +1890,Make Framed Eggs,2,none,3,Put 1 slice of butter on the pan for each egg., +1892,Make Framed Eggs,4,none,5,Put the bread in the pan.,Usually the pan can hold three pieces of bread. +1893,Make Framed Eggs,5,none,6,"Let the bread cook until brown, then flip the bread over.", +1897,Make Framed Eggs,9,none,10,Break an egg into the bowl., +1898,Make Framed Eggs,10,none,11,Pour the egg carefully into the hole in each of the slices the bread., +1900,Make Framed Eggs,12,none,13,"Flip over the bread, and let the egg cook again on the other side", +1901,Make Framed Eggs,13,none,14,Serve and enjoy., +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." +1910,Clean Trout for Cooking,7,none,8,"Remove the head, tail and scales.","Proceed to cut off the head just behind the gill vent and the tail around where you made the initial incision at the exit hole. Rake the outside of the fish from head to tail with the edge of a knife or spoon to scrape off the scales, then peel away the skin starting at one corner.Alternatively, you can cook the trout whole, then deal with the inedible parts once it’s soft and pliable.You should always remove the scales, even if you’re planning on cooking and eating the fish with the skin on." +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." +1912,Clean Trout for Cooking,9,none,10,Cut the fillets free from the backbone.,"Lay the trout flat against the cutting board with the backbone facing towards you. Run the blade of your knife all the way along the spine. Set the first fillet aside, then flip the fish over and repeat on the opposite side.Cut using long, smooth strokes with the knife rather than short, jagged ones. This will make the resulting fillets come away cleaner with less wasted meat. Press down on the fish with your non-cutting hand to help hold it place while you work the first fillet free." +1913,Clean Trout for Cooking,10,none,11,Trim the fillets at the top and bottom.,"There will likely be traces of fat and cartilage clinging to either edge of the fillets where they were attached to the belly and backbone. To get rid of these bits, point the tip of the knife downwards against the cutting board and trace along the outline of the extra tissue. Carefully cut away any tissue you find that isn't usable meat.The white fat and cartilage will usually stand out against the darker meat of the trout. These tissues tend to be tough and chewy, even after cooking, and can ruin the velvety texture of the trout if not properly trimmed." +1914,Clean Trout for Cooking,11,none,12,Remove the pinbones.,"Using a pair of tweezers, go through and pluck out each of the tiny pinbones, or the ribs of the trout. Push down gently on the meat around the bones to expose the tip, then get a good grip and tug until the entire bone slides out. If you wait until after you've filleted the trout to extract the bones, they'll no longer be anchored in place and shouldn't give you any trouble.Pull out the pinbones in the direction they run through the fillet (not straight up) to prevent them from breaking accidentally.If you don't have a pair of tweezers on hand, you can also use another thin, pointed tool, such as needle-nosed pliers or the tines of a fork." +1915,Clean Trout for Cooking,12,none,13,Keep the fish on ice.,"After reeling in your fresh catch, place it in an ice-filled cooler immediately. The trout needs to stay cold in order to slow down decomposition. Make sure the cooler you bring along with you is large enough to accommodate a large haul.Drain the cooler periodically and repack it with fresh ice—soaking in water for too long will dull the flavor of the fish. On all-day outings, you can also keep the trout alive by pulling it alongside the boat on a stringer or transferring it a large container full of fresh water." +1916,Clean Trout for Cooking,13,none,14,Watch out for parasites.,"Certain species of freshwater fish have been known to harbor parasites, which can be harmful if ingested. Inspect the body cavity and meat of the trout closely before you cook and eat it. Most visible parasites look like tiny worms or insects, and may be found on the inside or outside of the fish.Disposing of the skin and intestines will eliminate the majority of parasites, while making sure the fish is properly cooked will take care of the rest. Not all parasites can be seen with the naked eye. To minimize health risks, cook the trout for at least five minutes at 140°F (60°C) or higher." +1918,Cook Brussels Sprouts with Chestnuts,0,none,1,Blanch the Brussels sprouts.,"Place them briefly in a bowl of hot, salted boiling water.;" +1919,Cook Brussels Sprouts with Chestnuts,1,none,2,Place the blanched Brussels sprouts in the butter in a heavy-based saucepan., +1920,Cook Brussels Sprouts with Chestnuts,2,none,3,Cover them with vegetable stock.,Allow to simmer for 20 to 30 minutes. +1921,Cook Brussels Sprouts with Chestnuts,3,none,4,Cook the onions in a frying pan until golden in colour.,Add the chestnuts and Brussels sprouts. +1922,Cook Brussels Sprouts with Chestnuts,4,none,5,Season to taste.,Add some freshly grated nutmeg. +1923,Cook Brussels Sprouts with Chestnuts,5,none,6,Allow to simmer together for 5 more minutes over low heat.,Place the lid over the pan. +1924,Cook Brussels Sprouts with Chestnuts,6,none,7,Remove from the pan.,Serve hot. +1925,Cook Cornish Game Hens,0,A,A1,Preheat your oven to 375°F (190°C).,Place a wire baking rack in a large roasting pan. +1926,Cook Cornish Game Hens,1,A,A2,Rinse the Cornish game hens under cool running water.,"When you're done, pat them dry with a paper towel. Once you've absorbed the excess moisture, you can arrange them evenly on the backing rack. /images/thumb/e/ef/Cook-Cornish-Game-Hens-Step-2-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-2-preview.jpg /images/thumb/e/ef/Cook-Cornish-Game-Hens-Step-2-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-2-preview.jpg" +1927,Cook Cornish Game Hens,2,A,A3,Make the lemon juice mixture and baste the hens with it.,"First, combine the lemon juice and melted butter together in a bowl. Then, stir in the paprika, and 1 teaspoon (5 ml) each of dried thyme, seasoned salt, and garlic powder. Brush 1/2 of the herb seasoning over the Cornish game hens and leave the rest to baste them while they cook. /images/thumb/8/82/Cook-Cornish-Game-Hens-Step-3-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-3-preview.jpg /images/thumb/8/82/Cook-Cornish-Game-Hens-Step-3-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-3-preview.jpg" +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 +1929,Cook Cornish Game Hens,4,A,A5,"Baste the Cornish hens with the reserved lemon juice mixture, and bake uncovered for 30 minutes.","Baste the hens again and continue to bake another 30 minutes, basting the hens every 10 minutes until a meat thermometer inserted into a thigh reads 180°F(85°C). When they're cooked, place them on a cutting board. /images/thumb/5/52/Cook-Cornish-Game-Hens-Step-5-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-5-preview.jpg /images/thumb/5/52/Cook-Cornish-Game-Hens-Step-5-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-5-preview.jpg To make stuffed Cornish game hens, use your favorite stuffing recipe. Reduce oven temperature to 350 °F (175°C) and increase baking time to 1 1/2 hours. Stuffing temperature should read 165°F (75°C)." +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 +1931,Cook Cornish Game Hens,6,B,B1,Split the Cornish game hens in half.,"Do this by cutting through the breast with kitchen shears. Turn them over and cut down the backbone, flattening them with your hands. /images/thumb/c/c0/Cook-Cornish-Game-Hens-Step-7-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-7-preview.jpg /images/thumb/c/c0/Cook-Cornish-Game-Hens-Step-7-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-7-preview.jpg" +1932,Cook Cornish Game Hens,7,B,B2,Rinse the hens under cool running water.,"When you're done, use a paper towel to dry them and absorb the excess moisture. When they're dried, place them on a pan large enough to hold them when they're flattened out. /images/thumb/3/39/Cook-Cornish-Game-Hens-Step-8-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-8-preview.jpg /images/thumb/3/39/Cook-Cornish-Game-Hens-Step-8-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-8-preview.jpg" +1933,Cook Cornish Game Hens,8,B,B3,"Mix the lemon juice, olive oil, salt, and pepper together to make a marinade.","Reserve 2 tbsp. (30 ml) of the marinade for basting, and spread the rest over the hens in the pan. Cover them with plastic wrap, and refrigerate them for 2 hours. /images/thumb/f/ff/Cook-Cornish-Game-Hens-Step-9-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-9-preview.jpg /images/thumb/f/ff/Cook-Cornish-Game-Hens-Step-9-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-9-preview.jpg" +1934,Cook Cornish Game Hens,9,B,B4,Preheat the grill.,/images/thumb/9/9e/Cook-Cornish-Game-Hens-Step-10-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-10-preview.jpg /images/thumb/9/9e/Cook-Cornish-Game-Hens-Step-10-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-10-preview.jpg +1935,Cook Cornish Game Hens,10,B,B5,Remove the Cornish hens from marinade.,"Let the excess marinade drip off the hens and arrange them on the grill, skin side up. Brush reserved marinade on hens and grill for 20 minutes. /images/thumb/8/87/Cook-Cornish-Game-Hens-Step-11-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-11-preview.jpg /images/thumb/8/87/Cook-Cornish-Game-Hens-Step-11-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-11-preview.jpg" +1936,Cook Cornish Game Hens,11,B,B6,Flip the hens over and grill them for another 15-25 minutes.,Brush on the reserved marinade occasionally as you do this. Use a meat thermometer to check for an internal temperature of 180 °F (82.2°C). Place the hens on a cutting board when you're done. /images/thumb/e/e9/Cook-Cornish-Game-Hens-Step-12-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-12-preview.jpg /images/thumb/e/e9/Cook-Cornish-Game-Hens-Step-12-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-12-preview.jpg +1937,Cook Cornish Game Hens,12,B,B7,Cover the hens with foil and let them rest for 10-15 minutes before you serve them.,/images/thumb/d/de/Cook-Cornish-Game-Hens-Step-13-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-13-preview.jpg /images/thumb/d/de/Cook-Cornish-Game-Hens-Step-13-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-13-preview.jpg +1938,Cook Cornish Game Hens,13,B,B8,Serve.,"Enjoy these tasty grilled Cornish hens with brown rice, carrots, or corn. /images/thumb/e/ea/Cook-Cornish-Game-Hens-Step-14-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-14-preview.jpg /images/thumb/e/ea/Cook-Cornish-Game-Hens-Step-14-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-14-preview.jpg" +1939,Cook Cornish Game Hens,14,C,C1,Roughly chop the aromatics.,Add to a large stock pot filled 2/3 or so with water. Cover and bring to a boil. /images/thumb/d/d5/Cook-Cornish-Game-Hens-Step-15-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-15-preview.jpg /images/thumb/d/d5/Cook-Cornish-Game-Hens-Step-15-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-15-preview.jpg +1940,Cook Cornish Game Hens,15,C,C2,Turn down the heat to low.,Add two hens to the water. Cover again and allow to just barely simmer for 60 minutes or until completely cooked through. You can check this with a meat thermometer - you're looking for 180 degrees internally. /images/thumb/c/c6/Cook-Cornish-Game-Hens-Step-16-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-16-preview.jpg /images/thumb/c/c6/Cook-Cornish-Game-Hens-Step-16-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-16-preview.jpg +1941,Cook Cornish Game Hens,16,C,C3,Remove the hens from the water.,Allow them to cool until they hold together more easily when handled. /images/thumb/c/c9/Cook-Cornish-Game-Hens-Step-17.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-17.jpg /images/thumb/c/c9/Cook-Cornish-Game-Hens-Step-17.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-17.jpg +1942,Cook Cornish Game Hens,17,C,C4,Get a charcoal grill hot.,"(You can use propane too, but it's not as good.) Brush the rack with a little canola oil. /images/thumb/c/c1/Cook-Cornish-Game-Hens-Step-18-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-18-preview.jpg /images/thumb/c/c1/Cook-Cornish-Game-Hens-Step-18-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-18-preview.jpg" +1943,Cook Cornish Game Hens,18,C,C5,"Combine melted butter, salt, pepper, rosemary, and lemon juice in a bowl.",Brush onto the hens immediately before putting them on the grill. /images/thumb/0/06/Cook-Cornish-Game-Hens-Step-19-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-19-preview.jpg /images/thumb/0/06/Cook-Cornish-Game-Hens-Step-19-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-19-preview.jpg +1944,Cook Cornish Game Hens,19,C,C6,Grill for about 15 minutes to each side.,"You're not 'cooking' the meat at this point, just getting flavor and color onto it, so use your judgement. You may have to flip them more than once to keep them from burning. /images/thumb/f/fc/Cook-Cornish-Game-Hens-Step-20-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-20-preview.jpg /images/thumb/f/fc/Cook-Cornish-Game-Hens-Step-20-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-20-preview.jpg" +1945,Cook Cornish Game Hens,20,C,C7,Cut the hens in half.,Slice or cut enough to serve 4. /images/thumb/9/95/Cook-Cornish-Game-Hens-Step-21-preview.jpg/v4-550px-Cook-Cornish-Game-Hens-Step-21-preview.jpg /images/thumb/9/95/Cook-Cornish-Game-Hens-Step-21-preview.jpg/v4-300px-Cook-Cornish-Game-Hens-Step-21-preview.jpg +1947,Cook Ham Hocks,1,A,A2,Transfer the ham hock to a large saucepan.,"Place the ham hock in a large, heavy saucepan and add 2 cups (500 ml) of water, or enough water to cover the cut of meat by about 1 inch (2.5 cm)." +1948,Cook Ham Hocks,2,A,A3,Bring the water to a boil.,"Let the water reach a boil over high heat. Once it reaches a rolling boil, cover the pan reduce the heat to medium. Let the ham hock simmer steadily for 1 to 2 hours. Check the meat every 30 minutes or so after the first hour. The ham hock is ready once the meat falls off the bone. Ham hocks can withstand a long amount of cooking since it is such a tough cut of meat." +1950,Cook Ham Hocks,4,A,A5,Serve.,"Let the ham hock cool slightly before transferring it to individual serving dishes. Serve after drizzling a little of the stock over the bean. You can also save the stock for later use if you keep it refrigerated and in an airtight container, or you could add it into the water used for any rice, beans, or pasta served on the side." +1951,Cook Ham Hocks,5,B,B1,Soak the beans.,"Dried beans should be sorted, cleaned, and soaked before you add them to a dish, including this one. Sort through the beans and get rid of any small stones or other debris. Rinse the beans with running water. Soak the beans in 8 cups (2 L) of water inside a large covered saucepan. Allow them to soak overnight in a refrigerator. When done, drain the water and rinse the beans once more." +1952,Cook Ham Hocks,6,B,B2,Heat the oil in a medium Dutch oven.,"Pour the vegetable oil into a Dutch oven and warm it over medium-high heat. Give the oil a few minutes to become hot. When at the right heat, the oil should look even glossier than normal and should glide around the pan even more readily. Note that if you do not have a Dutch oven, a large, heavy stockpot with a lid will also work." +1954,Cook Ham Hocks,8,B,B4,Sauté the onions.,"Add the chopped onions to the hot oil and sprinkle with ground black pepper, to taste. Sauté, stirring frequently, for about 2 minutes. When done, the onions should look translucent and smell even more fragrant. If you do not know how much pepper to use, start with a small amount like 1/8 tsp (0.6 ml) rather than a larger one." +1955,Cook Ham Hocks,9,B,B5,Add the beans and bay leaf.,"Stir the soaked and drained beans into the Dutch oven, along with the bay leaf. Add more pepper, if desired. Sauté for another 1 minute." +1956,Cook Ham Hocks,10,B,B6,Return the ham hocks and add the water.,Place the ham hocks back into the Dutch oven and fill with 5 cups (1250 ml) water. Bring to a boil. +1957,Cook Ham Hocks,11,B,B7,Simmer for 2 hours.,"After the water reaches a boil, reduce the heat to medium-low and let it simmer, covered, until the meat falls off the bones and the beans take on a creamy consistency. Remove the bay leaf when done. Note that if you would prefer a simpler version of this recipe, you could add all the ingredients into a slow cooker as soon as you finish soaking and draining the beans. Cover and cook for 8 hours on high." +1958,Cook Ham Hocks,12,B,B8,Serve warm.,"Sprinkle with additional salt and pepper and serve while still warm. This meal is typically served like a soup, but you can also use a slotted spoon to lift out the meat and beans, only." +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." +1969,Cook Ham Hocks,23,D,D4,Serve while still warm.,"As soon as the meat finishes cooking, spoon out the sauerkraut stew into individual serving dishes. Top with some of the meat, and enjoy. This dish is often served with cooked potatoes. Mustard, horseradish, or mustard with horseradish is also commonly served on the side an an accompaniment for the meat." +1970,Bake a Sweet Potato Pie,0,none,1,"Place the flour, salt and butter or shortening into a blender fitted with a steel blade.",Blend the mixture until it looks like crumbs. ; +1971,Bake a Sweet Potato Pie,1,none,2,Remove the crust from the blender and place it on a cutting board.,Add the water one tablespoon at a time until the dough forms a ball. +1972,Bake a Sweet Potato Pie,2,none,3,"Roll the crust out using a rolling pin into a 12"" (30cm) circle.","Drape the crust over a 9"" (23cm) pie pan." +1973,Bake a Sweet Potato Pie,3,none,4,"Trim the crust with a knife until it extends from the sides of the pie pan about 1/2"" (1.25cm).",Flute or crimp the edges. Poke some holes in the crust with a fork to allow steam to escape. Set the pan aside until you've prepared the filling. +1974,Bake a Sweet Potato Pie,4,none,5,Preheat the oven to 350ºF (180ºC).,Place the oven rack in the center of the oven. +1975,Bake a Sweet Potato Pie,5,none,6,"Combine the brown sugar, sweet potatoes, and spices in a mixing bowl.",Beat the ingredients together for 2 minutes using either a handheld mixer or a stand mixer with a paddle attachment. +1976,Bake a Sweet Potato Pie,6,none,7,Mix the condensed milk and eggs in a separate bowl.,"Use a fork to combine them, beating the eggs only lightly." +1977,Bake a Sweet Potato Pie,7,none,8,Add the egg and milk mixture to the potato mixture.,Beat on medium speed until well blended. +1978,Bake a Sweet Potato Pie,8,none,9,Pour the filling over the pie crust in the pie pan., +1979,Bake a Sweet Potato Pie,9,none,10,Tap the filled pie pan on the counter to allow the filling to settle and level out., +1980,Bake a Sweet Potato Pie,10,none,11,Bake the pie for 50 to 60 minutes.,"Sweet potato pies typically don't brown as much as pumpkin pies, so don't concern yourself with the appearance of the filling. Poke a toothpick into the center; when the toothpick comes out clean, the filling is done. Check the pie after 30 minutes. If the edges of the crust are brown, cover them with aluminum foil while the rest of the pie finishes baking." +1981,Bake a Sweet Potato Pie,11,none,12,Allow the pie to cool for 15 minutes.,Slice the pie and serve it with dollops of whipped cream. +1982,Cook Greek Moussaka,0,none,1,Lay the slices of eggplant out on the work surface and sprinkle evenly with salt on both sides.,"Allow to ""sweat"" for 30 minutes, then rinse the slices thoroughly under cold running water.;" +1983,Cook Greek Moussaka,1,none,2,Lay as many slices of eggplant as possible on the rack of a grill pan and brush generously with olive oil.,"Grill for 5-10 minutes, turning the slices over and brushing again with olive oil, until they are golden brown on both sides. Set aside and repeat with the remaining slices of aubergine." +1984,Cook Greek Moussaka,2,none,3,Grease a 28 x 38 x 7.5 cm/11 x 15 x 3 in ovenproof dish with olive oil and sprinkle evenly with the breadcrumbs.,"To make the bechamel sauce: Melt the butter in a large saucepan and stir in the flour to make a thick paste. Cook the paste for 30 seconds, then remove from the heat. Add the milk gradually, stirring after each addition to prevent lumps from forming. Return the sauce to the heat and gradually bring to the boil, stirring continuously, until thick and bubbling. Remove from the heat and season with salt and freshly ground black pepper and the nutmeg. Cool the sauce slightly, then beat in the egg yolks. Cover the surface of the sauce with a piece of greaseproof paper to prevent a skin from forming and set aside." +1985,Cook Greek Moussaka,3,none,4,Put the bechamel sauce aside.,"To make the meat sauce: Heat with olive oil in a large, heavy saucepan and sauté the onion until softened. Add the minced lamb and stir. Cook, stirring frequently, for about 10 minutes, or until the meat is no longer pink. and pepper jam as well.]]Add the tomatoes, garlic and spices and season with salt and freshly ground black pepper. Stir in the tomato puree and the red wine." +1986,Cook Greek Moussaka,4,none,5,"Reduce the heat, cover, and simmer the sauce for 45 minutes, adding a little water if necessary.",Remove the cover for the last 15 minutes of the cooking time to allow all of the moisture to evaporate. Set the sauce aside to cool slightly. +1987,Cook Greek Moussaka,5,none,6,Preheat the oven to 180C/350F/Gas 4.Arrange a layer of eggplant slices in the bottom of the prepared dish and cover with a layer of the meat sauce.,"Add another layer of the eggplant slices and another of the meat sauce. Continue layering in this fashion, finishing with a layer of sliced eggplant. Carefully pour the bechamel sauce on the top of the dish and spread evenly. Sprinkle with the grated feta cheese and bake in the oven for about 1 hour, or until the top is golden brown and the Moussaka is heated through." +1988,Cook Greek Moussaka,6,none,7,Serve warm., +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.;" +1990,Cook Arepas,1,none,2,Knead the dough.,"Use your hands to knead the flour and water together to create a soft, pliable dough. Continue kneading until the dough has no more grainy lumps and can be rolled into a ball without falling apart. If the dough seems too wet, add a few tablespoons of flour and continue kneading. If the dough falls apart easily, add a tablespoon or two of warm water. Continue adding water until the dough has reached the correct texture." +1991,Cook Arepas,2,none,3,Shape the arepas.,"Take a handful of dough in your hands and shape it into a ball, then press it with your palms to form a large patty shape. It should be about 1/2 inch thick and 3 or 4 inches across, depending on how large you want your arepas to be. Place the first arepa on a baking sheet and continue shaping arepas until you run out of dough. If you want to save the arepas to be cooked later, you may cover the baking sheet with plastic wrap and place it in the refrigerator for 3 or 4 days. You can freeze uncooked arepas, too. Wrap each one in plastic wrap and place them in a seal-able freezer container. They will keep this way for several months." +1992,Cook Arepas,3,none,4,"Use the traditional wire rack, which holds the arepas about 2.5 cm above the heating element in the stove, to cook them the Colombian way.", +1993,Cook Arepas,4,none,5,"To cook them the Venezuelan way, preheat the oven to 250°C/480°F.","Do this when you're ready to cook the arepas, before you begin to fry them. The oven should be fully preheated before you place the arepas inside." +1994,Cook Arepas,5,none,6,Fry the arepas.,"Heat a spoonful of oil in a large cast iron skillet or frying pan over medium high heat. When the oil is hot, place a few arepas in the pan and let them fry until a crust forms on one side, about 3 or 4 minutes. Flip them over and fry on the other side until a golden brown crust has formed. Set them on a baking sheet and finish frying the remaining arepas." +1995,Cook Arepas,6,none,7,Bake the arepas.,"Once all the arepas have been fried and placed on a baking sheet, place them in the preheated oven. Bake them for 15 minutes. When you think they're ready, take them out of the oven and tap the top of the arepas. If they sound hollow - as if there is nothing inside - that means the arepas are ready." +1996,Cook Arepas,7,none,8,Slice the arepas.,"Use a sharp knife to slice the arepas in half lengthwise, then stuff with your favorite filling and enjoy." +1997,Cook Arepas,8,none,9,Make a breakfast filling.,"In Venezuela, arepas are often filled with ham and cheese for breakfast.Choose deviled ham salad or smoked ham and pair it with cheese like Guayanes, Paisa, or Duro. If you can't find one of the traditional Venezuelan cheese varieties, you can substitute queso fresco or mozzarella. For a less traditional but equally delicious breakfast filling, try scrambled eggs and salsa." +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." +1999,Cook Arepas,10,none,11,Make De Pabellón arepas.,"After arepas, de Pabellón is Venezuela's most treasured dish. The combination of the two is exquisite. A de Pabellón arepa consists of the following ingredients: Pulled or shredded beef, black beans, and fried plantains. This is the most classic version. Top the beef, beans and plantains with a fried egg and cheese to take it over the top." +2000,Cook Black Pudding,0,A,A1,Cut the pudding into thick slices.,"If you've bought a packaged black pudding, start by removing the plastic wrapping from the outside of the sausage. Lay the sausage on a cutting board and cut it into slices roughly half an inch thick using a sharp knife. The thicker slices will need to cook longer, but there will be less chance that the sausage filling will crumble as it heats.You can also begin slicing the sausage while it’s still in the plastic wrapper and remove the plastic and the skin together.Blood sausages like black pudding have a more delicate consistency because they contain very little actual meat. The oats and grains inside will not hold up as well to cooking as meatier sausages.;" +2001,Cook Black Pudding,1,A,A2,Remove the skin.,"Make a small incision at the edge of each slice with your knife and then peel away the skin. Be careful not to damage the sausage as you are cutting and peeling. Removing the skin the black pudding prior to cooking will allow it to get more evenly done, and will also make it easier to eat.Use a sharpened knife to keep from mashing the sausage as you slice it." +2002,Cook Black Pudding,2,A,A3,Place the pudding slices in a hot frying pan.,"Turn the stove on to a medium heat and begin heating a pan large enough to hold 2-3 pudding slices. If you prefer, you can use an ounce of butter or a tablespoon of oil to fry the black pudding, though this is not necessary due to the high fat content of the sausage. Place the slices flat in the pan and let them start cooking.Black pudding will cook just fine in its own fat, much like bacon or other varieties of sausage. Butter and oil can be used for flavor and to give the outer layer an extra crispy finish. For a traditional English breakfast, add other ingredients to the pan that can be fried at the same time—eggs, bacon, potatoes, and other sausages are all fair game." +2003,Cook Black Pudding,3,A,A4,Fry for 3-4 minutes on each side.,"Fry the black pudding slices for 3-4 minutes before turning them. Keep a close eye on them as they cook—because of their dark color, it can be hard to tell when they are done. A properly fried pudding should be black and crisp on the outside, with a soft center slightly lighter in color.Black pudding that has been overcooked will become shriveled and hard as it loses moisture." +2005,Cook Black Pudding,5,B,B2,Slice the black pudding and remove the skin.,Cut the pudding into half-inch-thick slices. Nick the casing along the outer edge of each slice and peel back the skin. Slice the pudding thick if it is to serve as a main course. Thinner slices can be chopped or crumbled after they’re cooked and added to other dishes. +2006,Cook Black Pudding,6,B,B3,Arrange the pudding slices on a baking sheet.,Spray a large pan or baking sheet with oil. Lay out the slices on the baking sheet an even distance apart. Place the baking sheet in the oven on the center rack. +2007,Cook Black Pudding,7,B,B4,Bake for 10-20 minutes.,"The pudding should remain in the oven for around 10-20 minutes, depending on thickness, or until the outside has begun to crisp. Take a peek at the pudding’s progress after it has been baking for several minutes to make sure is isn’t getting too done. The circulating heat of the oven will cook the pudding more evenly than frying.Turn the pudding slices at the halfway mark to get them crisp and caramelized on both sides. Preparing black pudding in the oven can be a time-saving tactic if you’re also making other dishes and don’t have time to watch a frying pan." +2009,Cook Black Pudding,9,C,C2,Bring a large pot of water to a boil.,"Fill a stock pot with water and heat it until it comes to a boil. You can also use a deep pan to simmer the black pudding, though this will take longer and require regular turning. The pot or pan you use should be big enough to hold the entire pudding.Simmering will work best with thinner sausages. The bulky girth of thick sausages makes heating them in a pan impractical." +2010,Cook Black Pudding,10,C,C3,Put in the pudding whole.,"Carefully place the black pudding into the boiling water. It will submerge when placed in a stock pot. If you’ve chosen to simmer the pudding in a pan, you will need to turn it every few minutes to make sure it gets cooked through. Turn simmering sausages using long-handled tongs to keep from burning yourself. Boiling sausages will need to be checked periodically to ensure that the skin hasn’t ruptured. If it has, remove the black pudding from the water immediately, slice and finish cooking on a skillet or in the oven to salvage the flavor and texture of the sausage." +2013,Cook Kohlrabi,1,A,A2,Cut the kohlrabi into pieces.,"Slice each kohlrabi bulb into 1/4-inch (6.35-mm) thick pieces and cut each of these pieces in half. 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." +2014,Cook Kohlrabi,2,A,A3,Combine the seasonings.,"In a large bowl, add together the olive oil, minced garlic, salt, and pepper, mixing well to combine. If you do not have fresh garlic on hand, you could substitute 1/8 tsp (2/3 ml) of garlic powder." +2015,Cook Kohlrabi,3,A,A4,Coat the kohlrabi.,"Toss the kohlrabi pieces into the seasoned olive oil, stirring well to coat each piece. The garlic does not need to stick to each piece of kohlrabi, but it should still be distributed among the pieces fairly evenly. Break up any large clumps of garlic with your mixing spoon to prevent the garlic flavor from becoming too concentrated in one area." +2016,Cook Kohlrabi,4,A,A5,Transfer the kohlrabi to your prepared baking sheet.,"Spread the kohlrabi pieces out onto the baking sheet in a single, flat layer. The kohlrabi needs to be restricted to a single layer. If you end up piling it onto the sheet, some pieces may cook faster than others." +2017,Cook Kohlrabi,5,A,A6,Bake until browned.,This should take roughly 15 to 20 minutes. Stir the pieces occasionally using a spatula to ensure even browning. +2018,Cook Kohlrabi,6,A,A7,Sprinkle with cheese.,"Sprinkle the Parmesan cheese over the cooked kohlrabi before returning it to the oven. Let roast for another 5 minutes, or until the Parmesan cheese becomes lightly toasted and browned. Remove from the oven once you see the Parmesan brown. If you end up using shredded Parmesan instead of grated, you should let the shredded Parmesan melt evenly before removing the dish." +2019,Cook Kohlrabi,7,A,A8,Serve hot.,"As soon as the cheese melts and browns, you should remove the kohlrabi from the oven and enjoy the dish immediately." +2020,Cook Kohlrabi,8,B,B1,Cut the kohlrabi into bite-sized pieces.,"Slice the kohlrabi bulbs into 1-inch (2.5-cm) pieces, and cut each slice into 1-inch (2.5-cm) chunks. 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." +2021,Cook Kohlrabi,9,B,B2,Place the kohlrabi pieces in a saucepan.,"Fill the saucepan with 1/2-inch (1.25-cm) of water and add a dash of salt. Do not fill the pan with water any higher than this. If you use too much water, you could end up boiling the kohlrabi instead of steaming it. A low level of water will give you just enough to create steam." +2022,Cook Kohlrabi,10,B,B3,Boil the water.,Cover the pan and bring the water to a boil over high heat. The lid is necessary to trap the steam. The high heat is also necessary because it creates more steam at a quicker rate. +2023,Cook Kohlrabi,11,B,B4,Reduce heat and steam.,"Reduce the heat to low and let the kohlrabi steam for 5 to 7 minutes, or until soft enough to pierce with a fork. Note that you can also steam the kohlrabi leaves, if desired. Steam the leaves as you would steam spinach, cooking them for about 5 minutes. When done, drain the kohlrabi by pouring the contents of the saucepan through a colander." +2024,Cook Kohlrabi,12,B,B5,Serve.,The steamed kohlrabi can be enjoyed hot and as is. +2026,Cook Kohlrabi,14,C,C2,Chop the kohlrabi.,"Cut each kohlrabi bulb into thin slices and chop each slice into tiny pieces. Transfer the kohlrabi to a large mixing bowl. 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." +2027,Cook Kohlrabi,15,C,C3,Season the kohlrabi.,"Drizzle olive oil over the chopped pieces and add a dash of salt and pepper. Mix well so that all the pieces are evenly coated. You could also add other flavors and seasonings in, as well. For instance, garlic, onion, and chives all work well with the taste of kohlrabi." +2029,Cook Kohlrabi,17,C,C5,Cook for 10 to 12 minutes.,"You do not need to stir the kohlrabi during this time. When done, the pieces should be tender-crisp and easy to pierce with a fork." +2031,Cook Kohlrabi,19,D,D1,Warm up the oil.,Pour the olive oil into a skillet and heat it over medium-high heat for 1 to 2 minutes. The oil should be smooth and glossy but not so hot that it begins to steam. +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. +2036,Cook Kohlrabi,24,E,E1,Cut the kohlrabi.,"Use a sharp knife to cut the kohlrabi bulbs into 1-inch (2.5-cm) cubes. 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." +2037,Cook Kohlrabi,25,E,E2,Combine the kohlrabi and other ingredients.,"Put the kohlrabi, stock, 2 Tbsp (30 ml) butter, thyme, salt, and pepper in a large skillet. Place the skillet on the stove over medium-high heat and cover. The skillet should be fairly deep and 12 inches (30.5 cm) in diameter. If you do not have a lid, you can cover the pan with a circle of parchment paper made to fit inside the mouth of the skillet." +2038,Cook Kohlrabi,26,E,E3,Braise for 15 minutes.,"Stir the kohlrabi occasionally as it cooks, and cook only until the kohlrabi is tender. The kohlrabi needs to be tender enough to pierce with a fork, but it can still be a little on the crisp side." +2039,Cook Kohlrabi,27,E,E4,Add the remaining butter.,Remove the skillet from the heat and add the remaining 2 Tbsp (30 ml) of butter to it. Swirl the butter into the contents of the skillet until it melts. Make sure that there are no visible swirls of butter left before you serve the kohlrabi. It should be thoroughly incorporated into the contents of the dish. +2040,Cook Kohlrabi,28,E,E5,Serve warm.,The kohlrabi is now ready to enjoy. You should serve it while still warm. +2041,Cook Kohlrabi,29,F,F1,Heat the oil in a skillet.,"Pour 1/4 inch (6.35 mm) of cooking oil into a deep skillet and heat it on medium-high for a few minutes. You will not need to completely immerse the kohlrabi fritters in oil, so you do not need enough oil to cover them completely. You do, however, need enough oil to completely cover the bottoms." +2042,Cook Kohlrabi,30,F,F2,Shred the kohlrabi.,"Use a box shredder to shred the kohlrabi bulbs into fine strands. For this method, you only need the bulb of the kohlrabi and not the leaves." +2043,Cook Kohlrabi,31,F,F3,Add an egg and the flour.,"Transfer the shredded kohlrabi into a medium to large mixing bowl and add an egg. Mix well to coat evenly, then add the flour and mix well again. The final result should be a thick mush that can be formed into patties or mounds." +2044,Cook Kohlrabi,32,F,F4,Cook the kohlrabi in small batches.,"Once the oil is hot enough, spoon out dollops of the kohlrabi mush into the oil. Gently flatten each small mound with the back of your spatula to create a patty instead of a clump." +2045,Cook Kohlrabi,33,F,F5,Cook until crispy.,Cook the kohlrabi fritters for 2 to 4 minutes before flipping with your spatula. Cook the other side for another 2 to 4 minutes. +2046,Cook Kohlrabi,34,F,F6,Drain and serve.,Transfer the kohlrabi fritters onto a plate lined with clean paper towels. Give them 1 to 2 minutes to drain before dishing them onto individual serving platters. You could also drain the fritters on brown paper bag instead of paper towels. +2047,Cook Mahi Mahi,0,A,A1,Get some Ti or banana leaves to wrap your mahi mahi.,"The Ti plant is a evergreen shrub native to Hawaii with smooth blade-shaped leaves measuring about four inches wide and range from one to two feet in length.You can also use banana leaves. Wrapping your mahi mahi in leaves helps the fish steam slowly, keeping its juices as it cooks. If using frozen leaves, be sure to de-thaw them first.;" +2048,Cook Mahi Mahi,1,A,A2,Prepare your leaves.,"For Ti leaves, cut each leaf along the center of the rib and throw the rib away. Look for fresh Ti leaves at a Mexican or Asian market. For banana leaves, soak the leaf in water to soften it (about 1 to 2 minutes) and tear 12 long strips from 1 or 2 leaves and boil for 30 seconds before draining. Cut 24 more strips, each about 12 inches by 3 inches and set them aside." +2049,Cook Mahi Mahi,2,A,A3,Cut your mahi mahi.,"Carefully slice your mahi mahi into 12 equal pieces (about 2 in. by 2 in). If working with frozen filets, defrost them before cutting. Press lightly when cutting. The fish is delicate and you can easily crush the filets with too much pressure." +2050,Cook Mahi Mahi,3,A,A4,Chill your mahi mahi slices.,"Place your mahi mahi slices on a plate together and leave it in your refrigerator for at least 30 minutes. You can drizzle lemon or lime juice, salt, pepper, fresh or dried herbs, or any seasonings you prefer onto the mahi mahi pieces while they chill." +2051,Cook Mahi Mahi,4,A,A5,Pack your mahi mahi.,Arrange two strips of Ti leaves or banana leaves on top of one another in a cross shape. Your piece of fish should fit in the center of the cross without overlaying. You will use the sides of the leaves to wrap your piece of fish for steaming later. Top with grilled vegetables if you prefer. +2052,Cook Mahi Mahi,5,A,A6,Fold your leaves closed.,Begin with the lower strip and carefully fold the leaves over the filling by alternating strips in a cross shape. Use each new strip to fold the loose end of the previous strip over the filling. Tuck the last strip beneath the packet. Tie closed with the thinner boiled strips you prepared earlier. Repeat for the rest of your mahi mahi pieces. +2053,Cook Mahi Mahi,6,A,A7,Set up your steamer.,Use a rack or steamer basket in a large pot with water until it rests just ½ inch below the top of the rack or basket. Bring the water to a boil over high heat. +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. +2057,Cook Mahi Mahi,10,B,B2,Cook your fillets.,"Use a metal spatula to gently place your fillets directly onto the oiled grill. Close the grill lid and cook for about 3 or 4 minutes. Drizzle the fillets in a seasoning of your choice or marinate them prior to cooking. Try some olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest or anything else you prefer." +2058,Cook Mahi Mahi,11,B,B3,Turn your fillets.,"After about 3 or 4 minutes, use a metal spatula to gently flip your fillets. Close the grill lid and cook for an additional 3 to 4 minutes or until the fish flakes easily." +2059,Cook Mahi Mahi,12,B,B4,Serve.,"Carefully remove your fillets from the grill and serve with fresh limes or zest. For best results, serve immediately." +2060,Cook Mahi Mahi,13,C,C1,Preheat the oven.,"For the best results, preheat your oven to 425 degrees. Before heating, center your oven racks." +2061,Cook Mahi Mahi,14,C,C2,Prepare your fish.,Gently rinse your fillets and place them on a non-stick baking pan or a pan lined with foil. You can cook frozen fillets. Season your fish if you prefer. Squeeze lemon juice on each piece of fish and sprinkle them with garlic salt and pepper. Bread your fish if you prefer. Lightly dust each piece with a fine layer of breadcrumbs. You can make fresh breadcrumbs of use store-bought and mix in extra seasonings like garlic powder or pepper if you'd like. +2062,Cook Mahi Mahi,15,C,C3,Bake your fish.,"Place your pan in the oven and bake at 425 degrees for 25 minutes. If you have breaded the fish, the breading should be golden brown. Add 5-10 minutes if cooking from frozen." +2063,Cook Mahi Mahi,16,D,D1,Make a sauce.,"Try mixing cumin, garlic powder, dried oregano, ground ginger, smoked paprika, salt, and black and red peppers, or any other seasonings you prefer. Pour this over your mahi mahi before cooking with any of the methods, or let it soak in the fridge for about 10 minutes before cooking." +2064,Cook Mahi Mahi,17,D,D2,Prepare a fresh salsa.,"Try making a quick salsa of diced tomatoes, mango, jalapeno, red onion, cilantro, cumin, garlic and lime juice to enjoy with your cooked mahi mahi." +2065,Cook Mahi Mahi,18,D,D3,Experiment with seasonings.,"Here's the fun part. Because mahi mahi has such a light and delicate flavor, it is easy to influence the taste of the meat with any of your favorite seasonings. Lightly dust your mahi mahi with simple salt and pepper, or experiment with several dry seasonings and sauces for the ultimate mahi mahi." +2066,Cook Mahi Mahi,19,D,D4,Finished., +2067,Braai Steak,0,none,1,Make the spice rub.,"Combine the salt, coriander, peppercorns, and thyme in a spice grinder or pestle and mortar. Grind the spices to a fine powder. Transfer the ground spices to a small bowl and add in the sugar, paprika, garlic powder, and onion powder. Use a spoon or your finger to mix all the spices together until combined.;" +2068,Braai Steak,1,none,2,Season the steak.,Pour half the spice mix over the top of the steak and use your fingers to spread the spices around and massage them into the meat. Flip the steak over and repeat on the other side. Transfer the steak to a plate and put it in the refrigerator to marinate in the spice mix for three to four hours. +2070,Braai Steak,3,none,4,Clean the grill.,"Use a wire brush to scrub the grill clean to remove old food particles that have been burned on. Once you’ve removed the larger pieces, go over each part of the grill with a grill brush and give the grill a good scrubbing. Empty out old ashes from the bottom of the bowl.When you're finished cleaning the grill, remove it from the braai and set it aside so you can light the fire." +2071,Braai Steak,4,none,5,Light the fire.,"Stuff the bottom of the chimney starter with a piece of newspaper. Fill the chimney starter with as much wood or charcoal as you can fit. A braai needs a good, hot, large fire, so you need to start with a lot of fuel.When the chimney starter is full, use a barbecue lighter to light the newspaper in the bottom of the starter. Light it in multiple places around the starter. Once the fire is started, it will begin to spread and the charcoal or wood will burn down. Continue burning the fire in the chimney starter until the wood turns to embers or the charcoal turns gray." +2072,Braai Steak,5,none,6,Spread out the coals.,"When the wood or charcoal is ready, pour the embers into the bowl and spread them out evenly with charcoal tongs. This will ensure that there aren't any cool spots, and that the steak cooks evenly on the grill. Concentrate the coals in the center of the bowl so the heat will be directly below where the steak is cooking." +2073,Braai Steak,6,none,7,Preheat the grill.,"Carefully place the grill back into the bowl of the barbecue. If your grill has multiple racks, place the grill on the lowest one, nearest to the fire. Let the grill sit over the coals for 10 to 20 minutes to preheat. This will ensure the steak starts cooking as soon as you lay it on the grill. Ideally, you want the grill to be 2 to 6 inches (5 to 15 cm) from the bed of embers.When the grill is good and hot, use the wire brush again to give it a final scrub." +2074,Braai Steak,7,none,8,Cook the steak on each side.,"As soon as the grill is ready, use a pair of long-handled tongs to transfer the steak to the center of the grill. Don’t use a fork to move the steak around, or you'll pierce the meat and release the juices. Cook the steak for three to five minutes on the first side. After three minutes, start checking the underside for browning. When the first side is brown, flip the steak with tongs and cook for another three to five minutes on the other side." +2075,Braai Steak,8,none,9,Cook the steak to medium rare.,"A braai steak is traditionally only cooked to medium rare. This will take about seven to 10 minutes in total. If you have a meat thermometer, the ideal temperature for the steak is 120 to 125 F (49 to 52 C).If you don’t have a meat thermometer, gently press the steak with your finger when you think it’s done. If the meat provides little resistance and gives easily to your push, then it’s ready." +2076,Braai Steak,9,none,10,Rest the meat.,"As soon as the meat is cooked, remove it from the grill with the tongs. Place the meat on a fresh plate or wooden board. Set the meat aside to rest for about 10 minutes. Resting meat makes for a juicier steak because it prevents the juices from spilling out when the meat is cut." +2077,Braai Steak,10,none,11,Serve with roasted potatoes and asparagus.,"Steak and potatoes are a classic combination, and roasted potatoes are a great side dish for braai steak. Asparagus is also a fantastic pairing with steak, and grilled asparagus nicely complements a braai steak." +2078,Cook Flounder,0,A,A1,Make a marinade for flounder fillets.,"Mix together the following ingredients into a medium-sized bowl: 1 egg white, 2 tablespoons (.03 L) skim milk, 1 tablespoon (.01 L) garlic powder and 1 tablespoon (.01 L) soy sauce. Drop your flounder fillets into the bowl and turn to coat evenly. Place the bowl in fridge for about 15 minutes after covering with foil or plastic wrap.;" +2079,Cook Flounder,1,A,A2,Prepare a coating mixture for your flounder.,"Combine 1/3 cup (.08 L) store-bought breadcrumbs and 1/4 cup (.06 L) Parmesan cheese in a gallon-sized plastic bag. Fresh breadcrumbs will not work because they are not dry enough. You can use dry or freshly grated Parmesan, depending on your personal taste." +2080,Cook Flounder,2,A,A3,Transfer fillets from the bowl to the bag.,Seal the bag so you can lightly shake it to coat the flounder in the breadcrumb mixture. +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. +2083,Cook Flounder,5,B,B1,Preheat oven to 350 F (176.67 C)., +2085,Cook Flounder,7,B,B3,"Dust fillets with pepper, salt and garlic powder to taste.", +2086,Cook Flounder,8,B,B4,Coat a baking pan with non-stick spray and add the fish.,"If you don't coat the baking pan, your fillets will stick and fall apart when you try to remove them from the pan." +2087,Cook Flounder,9,B,B5,Bake fillets for 7 minutes or until the fish is white all the way through., +2088,Cook Flounder,10,C,C1,Prepare charcoal at least 25 - 30 minutes before cooking.,You should spread white coals into a single layer before you begin grilling. +2089,Cook Flounder,11,C,C2,Wash flounder under cool running water and pat dry., +2090,Cook Flounder,12,C,C3,"Combine 1/2 cup (.12 L) olive oil, 1/4 cup (.06 L) lemon juice, 1 teaspoon (4.93 mL) Worcestershire sauce and 1 teaspoon (4.93 mL) salt in a small bowl.",You'll apply this mixture to the fillets while grilling. +2091,Cook Flounder,13,C,C4,Grill fish for at least 6 minutes on each side.,Brush fish with sauce mixture during the entire grilling process. +2092,Cook Flounder,14,C,C5,Check to ensure the fillets are ready.,"They should be soft, flaky and white all the way through." +2093,Cook Flounder,15,D,D1,Preheat the broiler., +2095,Cook Flounder,17,D,D3,Place fillets on a baking sheet and dust with pepper., +2096,Cook Flounder,18,D,D4,Brush 1 tablespoon (.01 L) olive oil over the flounder fillets.,"You may lightly coat with mustard, sour cream or mayonnaise if you wish." +2097,Cook Flounder,19,D,D5,Put the baking sheet about 3 inches (.08 m) below the broiler for approximately 2 minutes., +2098,Cook Flounder,20,D,D6,Test the fillets to see whether they are ready to eat.,They should be 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.;" +2100,Clean Flounder,1,none,2,Cut the gills.,"With a small, sharp knife, cut across the fish, through the skin, behind the gills. The knife should reach the bones of the fish, but not cut through them." +2101,Clean Flounder,2,none,3,Cut down the side of the flounder.,"Find the flounder backbone, which runs down the middle of the fish from the gills to the tail. Cut along this line, from the center of the gills to the tail. Follow the backbone while cutting." +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." +2103,Clean Flounder,4,none,5,Cut the bottom side of the flounder.,"Once the top part of the fish has been filleted, make the same incisions under the flesh and next to the backbone, to pull the bottom part of the fish from the bones. Keep the fillets attached to the fish near 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." +2107,Cook Jamaican Jerk Chicken,0,A,A1,Quarter a whole chicken and squeeze fresh lime juice over it all.,"You can buy the chicken pre-quartered, or you can do it yourself easily with a sharp knife and some kitchen shears. You'll end up with four pieces -- two thighs and two breasts.To do so: Pull the thighs away from the breast and cut them away at the joint. Use the scissors to cut the breastbone off the chicken. Flip the chicken back over, breast up. Cut lengthwise through the chicken, splitting the breast in two.Squeeze fresh lime juice on the chicken quarters.;" +2108,Cook Jamaican Jerk Chicken,1,A,A2,"Chop 2 Scotch Bonnet peppers, a bushel of green onions, and one small yellow onion into large chunks.","These vegetables will go into a food processor later, so don't worry about getting them too fine right now. You just want them to fit and chop easily in the processor. If you're a fan of garlic, chop up 2-3 cloves as well and throw them in. Habaneros and Jalapenos will both do as substitutes in a pinch." +2109,Cook Jamaican Jerk Chicken,2,A,A3,"Combine the following wet ingredients in a bowl, then transfer to your food processor.","The wet ingredients are easiest to measure out first, stirred together, and then tossed in with food processor with the peppers and onions. 1/3 cup olive oil 1/3 cup distilled white vinegar 1/2 cup orange juice 1/2 cup lime juice 1/2 cup molasses 1/4 cup soy sauce" +2110,Cook Jamaican Jerk Chicken,3,A,A4,"Add the following spices, sugars, and dry ingredients to the food processor and blend until almost liquid.","There should still be some chunks here and there, but you want this marinade to be more or less liquid. This is your jerk sauce! 1 tablespoon ground thyme (or 2-3 springs fresh thyme) 1 teaspoon freshly ground black pepper 1/2 teaspoon nutmeg + 1/2 teaspoon cinnamon 1 tablespoon allspice (or 7-8 whole allspice) 1-2 Bay leaves 1/4 cup cilantro (optional)" +2111,Cook Jamaican Jerk Chicken,4,A,A5,"Cover the entire chicken in the jerk sauce and marinate overnight, covered, in the fridge.","Yo should marinate the bird for at least 4 hours, though most chefs swear that it needs to be overnight. The acids and salt in the marinade liquids will tenderize the meat and lend more flavor to the meat." +2112,Cook Jamaican Jerk Chicken,5,A,A6,Heat up an outdoor grill to approximately 350F.,"If this is a charcoal grill, it will take about 30-40 minutes to heat up, though a propane grill will be at heat within 10 minutes. If you don't have thermometer on your grill, the right heat is roughly when you can't hold your hand over the grill (6"" away) for more than 3-4 seconds." +2113,Cook Jamaican Jerk Chicken,6,A,A7,"Cook for approximately 1 hour in the oven or on the barbecue until done, Flipping every 7-8 minutes.","The chicken should be cooked to 160F degrees all the way through, with a crispy skin crossed with grill marks. Every 2-3 times you flip the bird, baste it with a little bit more jerk marinade." +2114,Cook Jamaican Jerk Chicken,7,A,A8,"Remove chicken from oven or grill and serve, after it has rested for 5 minutes.","As meat cooks, the juices that keep it tender are released into the meat. If you cut the meat while it is still piping hot, these juices leak out and lead to dry, rough meat. But if you simply wait 5 minutes or so, the juices will reabsorb into the chicken, leading to a much more delicious bird." +2115,Cook Jamaican Jerk Chicken,8,B,B1,"Rinse off and quarter a 3-4 lb chicken, leaving the skin on.","Remove the chicken from the fridge, rinse it off and pat it dry, then get your sharpest knife out. You can buy chicken quarters pre-cut at many stores, but it is cheaper and fresher to quarter the chicken yourself. To do so, start with the chicken breast-side up, then: Pull the thighs away from the breasts and cut them off at the joint. Flip the chicken over and, using a pair of kitchen sheers, cut the backbone out of the chicken. Flip the chicken back over and cut the breast in half lengthwise, slicing through the ribcage." +2117,Cook Jamaican Jerk Chicken,10,B,B3,Roughly chop up 1-2 Scotch Bonnet peppers and 1 bunch of green onions.,"You can substitute in jalapenos if you need. Don't worry about getting them too fine, as everything will get blended up finely in a food processor later. You're just cutting it up now to make sure everything fits." +2118,Cook Jamaican Jerk Chicken,11,B,B4,"Toss 3 tablespoons seasoning salt, 2-3 sprigs fresh thyme, and a pinch of black pepper in the food processor with the peppers, onions, and allspice.","If you'd like to take this rub a little further, you can also toss in the following spices, choosing your favorites: 2-3 cloves chopped garlic 1 teaspoon ground ginger 1 teaspoon cayenne pepper 2 teaspoons dark brown sugar 1/2 teaspoon cinnamon and nutmeg" +2119,Cook Jamaican Jerk Chicken,12,B,B5,Add 1/2 cup of water to the food processor and blend until there are only light chunks.,"You want a spreadable, but still not entirely wet, marinade -- a bit like wet, chunky sand. Use the ""pulse"" setting to chop it up to your desired consistency. This is your jerk marinade!" +2120,Cook Jamaican Jerk Chicken,13,B,B6,"Alternatively, hand mash all the ingredients into a paste using a mortar and pestal.","If you don't have a food processor, you should do things the old fashioned way -- crushing by hand. You'll want to chop the peppers and green onions as finely as possible first, then start crushing it bit by bit, adding more once you have the first handful or so crushed into a nice, chunky paste." +2121,Cook Jamaican Jerk Chicken,14,B,B7,Spread half off the jerk marinade under the skin of the chicken.,"Lift the skin up slightly and slide your marinade underneath, spreading it across the whole chicken. Make sure you don't pull the skin off of the chicken -- you just want to lift the skin enough to get the marinade underneath." +2122,Cook Jamaican Jerk Chicken,15,B,B8,"Spread half of the remaining marinade on top of the chicken, saving the rest for basting.","If you're running out of marinade, you can just use some salt and pepper, saving the rest for basting or a dipping sauce. Make sure you keep a few tablespoons of marinade to drop on the chicken as it cooks." +2124,Cook Jamaican Jerk Chicken,17,B,B10,"Heat the oven to 350 and cook the chicken for 1 hour, flipping halfway through.","Start the chicken meat sides up, basting the quarters with the leftover jerk marinade and flipping after 30 minutes. You want the internal temperature of the chicken to reach 160F. If you stick a thick through with a skewer, the juice that runs out should be clear. If you want extra crispy skin, finish the chicken breast-side up on broil for 5-7 minutes. You can cook this chicken on the grill ass well" +2125,Cook Jamaican Jerk Chicken,18,B,B11,"Serve hot, with rice and beans and a splash of fresh lime juice.","If you have any leftover jerk marinade you can pour it over the cooked chicken or set it aside as a dipping sauce. Once the chicken is done, let it sit for 5 minutes before cutting into it, then serve hot." +2126,Cook Mussels,0,A,A1,Gather your ingredients.,Here's what you need to make steamed mussels: 4 lbs. mussels 2 tbsp. olive oil 1 minced shallot 2 cloves shaved garlic 4 springs fresh thyme 1/2 cup dry white wine 1 juiced lemon 1 cup chicken broth +2127,Cook Mussels,1,A,A2,Pour the stock and spices into a large stock pot.,"Pour 1/2 cup of dry white wine, 2 and 1 cup of chicken stock into the pot. Sauté 1 minced shallot, 2 shaved garlic cloves, and 4 sprigs of fresh thyme in 2 tbsp. of olive oil in a separate pan for 2-3 minutes and then add them to the pot." +2128,Cook Mussels,2,A,A3,Add the mussels to the liquid and steam them over medium heat for 6-8 minutes.,Add 4 lbs. of mussels to the pot and steam them until most of them have opened up. Remove any of the mussels that remained closed. +2129,Cook Mussels,3,A,A4,Strain and reserve the liquid., +2130,Cook Mussels,4,A,A5,Serve.,Serve the steamed mussels with a lemon wedge and pour as much of the liquid over them as you like. You can also pair them with some french fries or crusty bread. +2140,Cook Mussels,14,C,C1,Gather your ingredients.,"Here's what you need to make roasted mussels: 2 lbs. fresh blue mussels, debearded and rinsed 2 oz. whole almonds 3 1/2 tbsp. unsalted butter 1 1/2 tbsp. minced shallots 2 minced garlic cloves 6 tbsp. dry white wine 1 tbsp. lemon juice 1 1/2 tbsp. chopped parsley 1/4 tsp. chopped thyme leaves 1 tbsp. chopped chervil leaves Sea salt to taste Pepper to taste Crusty bread for serving" +2141,Cook Mussels,15,C,C2,Preheat your oven to 400ºF (204ºC)., +2144,Cook Mussels,18,C,C5,Place a 5 1/4 quart nonreactive cast-iron roasting pan over medium heat.,"Add 1 tbsp. of butter to the pan and cook until it's melted, for at least 30 seconds." +2145,Cook Mussels,19,C,C6,Add the shallots and garlic.,"Add 1 1/2 tbsp. of minced shallots and 2 minced garlic cloves to the butter and cook them until they're translucent, for 2-3 minutes." +2146,Cook Mussels,20,C,C7,Add the wine and lemon juice and bring them to a boil.,Add 6 tbsp. of dry white wine and 1 tbsp. of lemon juice to the pan and remove it from heat as soon as they boil. +2147,Cook Mussels,21,C,C8,Add the herbs and almonds to the pan.,"Add 1 1/2 tbsp. of chopped parsley, 1/4 tsp. of chopped thyme leaves, and 1 tbsp. chopped chervil leaves to the pan along with salt and pepper to taste." +2149,Cook Mussels,23,C,C10,Arrange the mussels in the roasting pan.,Arrange 2 lbs. of fresh blue mussels that have been de-bearded and rinsed in no more than two even layers in the roasting pan. +2150,Cook Mussels,24,C,C11,Place the remaining 2.5 tbsp. of butter over the mussels., Cut the butter into several pieces to spread it out evenly over the mussels. +2151,Cook Mussels,25,C,C12,Roast the mussels until they've opened.,"Toss the mussels to coat every 3-4 minutes, until the mussels have opened up and the sauce is nice and creamy." +2152,Cook Mussels,26,C,C13,Serve.,Serve these roasted mussels immediately on their own or with some bread for dipping. +2153,Cook Mussels,27,D,D1,Gather your ingredients.,Here's what you'll need to make sauteéd mussels: 3 lbs. small mussels 5 minced cloves garlic 2 tbsp. olive oil 2 oz. chopped mint 2 oz. basil 3/4 oz. scallions 1 diced red bell pepper 1 tbsp. Asian fish sauce 1 tbsp. canola oil Pepper to taste +2154,Cook Mussels,28,D,D2,"Scrub, wash, and debeard the mussels.",Drain them well after washing them. +2155,Cook Mussels,29,D,D3,Cut 3/4 oz. of scallions into 1-inch slices., +2157,Cook Mussels,31,D,D5,"Mix the fish sauce, sugar, and peppercorns together.","Mix 1 tbsp. of Asian fish sauce, 1 tbsp. of sugar, and black pepper to taste." +2158,Cook Mussels,32,D,D6,Sauté 5 minced cloves of garlic in 2 tbsp. of olive oil in a large skillet for 30 seconds over high heat., +2159,Cook Mussels,33,D,D7,"Add 3 lbs. of small mussels to the skillet and stir-fry them for 3-5 minutes, until the shells start to open.", +2160,Cook Mussels,34,D,D8,Stir in the fish sauce mixture and continue cooking until all of the mussels have opened.,"If any mussels did not open, throw them out." +2161,Cook Mussels,35,D,D9,"Add the mint, basil, scallions, and red pepper strips and continue to stir fry for 1-2 minutes.","Stir fry 2 oz. of chopped mint, 2 oz. of basil, 3/4 oz. of scallions, and 1 diced red bell pepper long enough to combine the ingredients with the mussels." +2162,Cook Mussels,36,D,D10,Serve.,Serve the mussels over jasmine rice or enjoy them on their own. +2163,Cook Jamaican Rice and Peas,0,none,1,"Wash peas and place in a pot with water, ensure peas are totally immersed.",One and a half cups of water should be sufficient.; +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." +2169,Cook Cube Steak,0,A,A1,Remove the meat from the packaging.,"Cut the steaks four to six pieces, depending the serving size portions you prefer. ;" +2170,Cook Cube Steak,1,A,A2,Rinse each steak with cool water.,Pat them dry with paper towels. Set them on a plate and sprinkle salt and pepper on both sides of the steaks. +2171,Cook Cube Steak,2,A,A3,"In a shallow bowl, mix the flour, spices, and salt.",Use a whisk to thoroughly combine the mixture. Place the beaten eggs in a separate shallow bowl. +2172,Cook Cube Steak,3,A,A4,Set a large skillet on a burner and turn it to medium high.,"Pour in about an inch of cooking oil, enough to come halfway up the sides of the skillet. Allow the oil to heat to 370 degrees Fahrenheit (188 degrees Celsius)." +2173,Cook Cube Steak,4,A,A5,Test the heat of the oil using a candy thermometer.,"If you don't have one, insert a wooden spoon handle into the oil. When it starts to boil rapidly, the oil is ready to fry." +2174,Cook Cube Steak,5,A,A6,Dredge a steak in the egg on both sides.,Shake it lightly to remove excess egg. +2175,Cook Cube Steak,6,A,A7,Dredge the steak in the flour mixture to coat well on both sides.,Set the steak in the skillet. +2176,Cook Cube Steak,7,A,A8,"Repeat until all of the steaks have been dredged in egg, then flour, and are cooking in the skillet.", +2177,Cook Cube Steak,8,A,A9,Flip the steaks when the batter turns brown around the edges.,The steaks should cook for about three minutes on both sides. They are ready when the batter is golden brown and no red juice is released when the steaks are poked with a fork. +2178,Cook Cube Steak,9,A,A10,Drain the steaks on a plate lined with paper towels.,This dish is classically served with white gravy and potatoes. +2180,Cook Cube Steak,11,B,B2,Remove the meat from the packaging.,"Cut the steaks four to six pieces, depending the serving size portions you prefer." +2182,Cook Cube Steak,13,B,B4,"Sprinkle the steaks with flour, salt and pepper on both sides.",Set them on a plate. +2183,Cook Cube Steak,14,B,B5,Place one tablespoon of butter in a glass or metal baking pan.,Place the pan in the oven and allow the butter to melt and the pan to heat. +2186,Cook Cube Steak,17,B,B8,"While the steaks are cooking, place a saucepan over medium heat.",Place the other tablespoon of butter in the pan. +2187,Cook Cube Steak,18,B,B9,"When the butter is melted, add the shallots and sage.","Sauté until the sage is translucent, about 3 minutes." +2188,Cook Cube Steak,19,B,B10,"Add the sage, the sherry, and the cream.","Reduce the heat to medium low. Cook, stirring occasionally, until the sauce is thickened." +2189,Cook Cube Steak,20,B,B11,"To serve, place each steak on a plate.","Portion the sauce over the steaks, and season to taste with salt and pepper." +2190,Cook Cube Steak,21,C,C1,Remove the meat from the packaging.,"Cut the steaks four to six pieces, depending the serving size portions you prefer." +2191,Cook Cube Steak,22,C,C2,Rinse each steak with cool water.,Pat them dry with paper towels. +2192,Cook Cube Steak,23,C,C3,Pour a can of cream of mushroom soup into the slow cooker., +2193,Cook Cube Steak,24,C,C4,Lay the steaks into the slow cooker.,Pour in the second can of mushroom soup. +2194,Cook Cube Steak,25,C,C5,"Stir in the salt, garlic powder, and cayenne pepper.", +2195,Cook Cube Steak,26,C,C6,Place the lid on the slow cooker.,"Turn it on, and cook the steak until done. This dish can be prepared the night before you want to eat it by using the slow cooker's lowest setting. If you want to eat the steak the same day you prepare it, use a higher setting on the slow cooker." +2196,Cook Cube Steak,27,C,C7,Serve with noodles or rice., +2197,Cook Lasagna in Your Dishwasher,0,none,1,Cut three 24-inch x 12-inch sheets of aluminum foil and lie flat.,; +2198,Cook Lasagna in Your Dishwasher,1,none,2,Take first lasagna sheet and place flat it in the center of the aluminum foil., +2199,Cook Lasagna in Your Dishwasher,2,none,3,"Spread a thick layer of pasta sauce over the sheet, covering the entire surface.", +2200,Cook Lasagna in Your Dishwasher,3,none,4,"In a bowl, mix the ricotta cheese and spinach and layer half the mixture on top of the tomato sauce.", +2201,Cook Lasagna in Your Dishwasher,4,none,5,"Layer desired amount of grated cheese, along with fine herbs, garlic, and onion flakes.", +2202,Cook Lasagna in Your Dishwasher,5,none,6,Top with second lasagna sheet and repeat all layers., +2203,Cook Lasagna in Your Dishwasher,6,none,7,Cut third lasagna sheet into strips about 3/8-inch wide and layer on top of lasagna in a criss cross fashion.,Top with herbs and spices. +2204,Cook Lasagna in Your Dishwasher,7,none,8,Wrap lasagna tightly in the foil by taking the longest sides of the foil and bringing them to meet above the lasagna., +2205,Cook Lasagna in Your Dishwasher,8,none,9,Fold the edges of the foil together to make a 'paper bag' effect (like that you would when folding a brown paper lunch bag)above the lasagna.,Begin to fold the edges together downward until you are just above the lasagna. +2206,Cook Lasagna in Your Dishwasher,9,none,10,"Flatten the foil out above the lasagna and fold in the remaining sides like a present, first the sides, then the middle.", +2207,Cook Lasagna in Your Dishwasher,10,none,11,Place the wrapped lasagna flat in your dishwasher on the bottom rack., +2208,Cook Lasagna in Your Dishwasher,11,none,12,Set dishwasher to normal cycle and select 'heated dry' and 'sanitize' settings for maximum heat., +2209,Cook Lasagna in Your Dishwasher,12,none,13,"Wait for the cycle to complete, then carefully remove lasagna from foil and let stand for a few minutes before serving.", +2210,Cook Glass Gem Corn,0,A,A1,Blanch the corn for three to five minutes.,"Blanching the corn first will make the kernels easier to remove. Set a timer and blanch your corn for three to five minutes to start.To blanch vegetables, you need to bring the water to a boil first. You can also add a few teaspoons of salt to the water. You should also have a bowl of ice water prepared.After blanching the corn for three to five minutes, remove it from the boiling water. Place it in the ice water until it's cool enough to touch.;" +2211,Cook Glass Gem Corn,1,A,A2,Cut off the kernels.,"Hold each cob of corn on its side with one hand. With your other hand, take a sharp knife and slowly run it down the side of the corn. This should remove the kernels.Make sure to move slowly so most of the kernels stay intact. If the corn is slippery, pat it dry with paper towels to avoid an accident while cutting it." +2213,Cook Glass Gem Corn,3,A,A4,Dehydrate the corn until crispy.,"The dehydrator should be set to 120 degrees Fahrenheit (about 49 degrees Celsius). Dehydrate your kernels until they're hard and crispy. How long this will take depends on how many kernels you're dehydrating, but it can take between 12 and 14 hours. Check on the kernels every hour or so and remove them when they're done." +2215,Cook Glass Gem Corn,5,B,B1,Place your kernels in a blender.,"As glass gem corn is a flint corn, you can use it to make cornmeal which can be used in meals likes grits.Use the strongest blender you have, as this will make the finest cornmeal. Add as many kernels as you want to your blender. It depends on how much cornmeal you want to make. More kernels will produce a greater amount of cornmeal.If you don't have a very strong blender, you may be unable to grind kernels fine enough for cornmeal. Consider splurging on a stronger blender if you want to make cornmeal with your glass gem corn." +2216,Cook Glass Gem Corn,6,B,B2,"Grind the kernels, increasing the speed gradually.","Start at the lowest speed possible. After a few seconds, increase the speed to a medium level. After a few more seconds, increase the speed to high. Increasing the speed gradually will prevent kernels from clogging the blades." +2217,Cook Glass Gem Corn,7,B,B3,Keep blending the kernels until they're the right texture.,"It usually takes around one minute for kernels to reach the right consistency. However, this may take longer with a weaker blender. When finished, you should be left with a sand-like substance that resembles store bought cornmeal." +2219,Cook Glass Gem Corn,9,C,C1,Heat your oil.,"The dehydrated kernels from glass gem corn can be popped into popcorn.Use around three tablespoons of coconut, peanut, or canola oil. Place it in the bottom of a three quart sauce pan. Allow it to heat over medium-high heat.After a few minutes, place three to four kernels in the oil. If they pop, it's heated. If not, remove the kernels and try again in a few minutes. Your oil will be ready to use when a few kernels pop." +2220,Cook Glass Gem Corn,10,C,C2,Add your popcorn.,"Once the oil is heated, add around 1/3 a cup of kernels to the oil. Cover the pan with a lid." +2221,Cook Glass Gem Corn,11,C,C3,Remove the pot from the heat for 30 seconds.,"Once the pan is covered, you can remove the kernels from the heat. Count for 30 seconds or set a timer." +2223,Cook Glass Gem Corn,13,C,C5,Allow the popcorn to finish popping.,"Hold the pan over the heat. After awhile, the popping will slow down. Once it's slowed to the point several seconds pass between pops, carefully remove the lid.Unfortunately, glass gem corn does not retain its color after it pops." +2224,Cook Glass Gem Corn,14,C,C6,Season with butter and salt.,You can season the popcorn how you want to serve it. You can sprinkle on some salt and also melt some butter and pour it over the popcorn.You can also season the butter with things like parmesan cheese and garlic salt. +2225,Clarify Butter,0,A,A1,Melt butter.,Place any quantity of butter in a saucepan and melt it slowly over low heat. Don't let it brown.; +2226,Clarify Butter,1,A,A2,Remove the butter from heat and let it stand.,The foamy solids will gather at the surface of the melted butter. +2227,Clarify Butter,2,A,A3,Skim the butter fat from the top.,"Use a spoon to remove the whitish solids, then strain the clear yellow liquid into a container." +2228,Clarify Butter,3,B,B1,Melt butter.,Place any amount of salted or unsalted butter in a pan and melt it completely. Don't overcook it or it will brown. +2229,Clarify Butter,4,B,B2,Let the butter stand for a few minutes.,The solids will rise to its surface. +2230,Clarify Butter,5,B,B3,Pass the butter through a cloth.,Pour the butter through a clean tea towel or damp cheesecloth after melting. Let the liquid run through the cloth into a bowl. +2231,Clarify Butter,6,C,C1,Melt butter.,Melt whatever quantity of butter you wish in a saucepan over low heat. Don't let it get so hot that it browns. +2232,Clarify Butter,7,C,C2,Let the butter stand.,Remove it from heat and let it sit until the solids gather at the top. +2233,Clarify Butter,8,C,C3,Pour the butter into a resealable bag.,"Use the type of food storage bag that has a zipper seal. Seal the bag, making sure it's locked." +2234,Clarify Butter,9,C,C4,Let the butter cool.,"Two distinct layers will form in the bag; a liquid layer on the bottom, and a solid layer on the top." +2235,Clarify Butter,10,C,C5,Snip off a corner of the bag.,Snip off just enough of one of the bottom corners to make a small hole for the liquid to run through. +2236,Clarify Butter,11,C,C6,Let the liquid run into a bowl.,The solids won't be able to pass through the hole. +2237,Clarify Butter,12,D,D1,Put unsalted butter in a standard tall and wide drinking glass., +2238,Clarify Butter,13,D,D2,Put the glass into the microwave.,Melt the butter slowly at mid-power until you see the three layers develop (top foamy solids; middle clear yellow liquid; and bottom heavy solids). +2239,Clarify Butter,14,D,D3,Let the glass stand for a couple minutes.,Leave until the layer separation is complete. Remove from the microwave. +2241,Clarify Butter,16,D,D5,Transfer it into a separate container.,"Repeat until all the clarified butter is extracted, leaving the solids behind." +2242,Cook Beef Tongue,0,A,A1,Purchase the tongue.,"Larger tongues can take much longer to cook, so choose the smallest tongue you can find, ideally below 3 pounds / 1.4 kg. Tongue has a short shelf life, so purchase it very fresh or frozen from a reliable butcher. (If frozen, thaw in the refrigerator for maximum safety.) Some tongues include the glands, bones, and fat at the root of the tongue. This area is edible when cooked, but not everyone likes the soft, fatty texture.You may cut it off at home (before or after cooking), or look for a pre-trimmed ""Swiss cut"" tongue.Brined tongue packs extra flavor and can be prepared the same way as fresh tongue.;" +2243,Cook Beef Tongue,1,A,A2,Clean the tongue.,"Place the tongue in a clean sink and scrub thoroughly under cold running water. Clean until the surface is free of dirt and blood. Many recipes recommend soaking the tongue in cold water for an hour or two, changing the water whenever it becomes murky. Store-bought tongue is usually clean enough to skip this step, but it can freshen up the tongue's flavor." +2244,Cook Beef Tongue,2,A,A3,Prepare the broth.,"Fill a large pot with chick or beef stock, or moderately salted water. Add vegetables and herbs of your choice. An onion or two, a couple bay leaves, peppercorns, and a carrot form a good simple base. Feel free to add other ingredients, such as oregano, rosemary, garlic, or chiles. Bring to a boil over high heat. Use a pressure cooker or slow cooker to speed up the process. If you want to create a thicker sauce to serve with the tongue, add four cans of condensed French onion soup." +2245,Cook Beef Tongue,3,A,A4,Add the tongue.,"Add the tongue to the broth and cover the pot. Bring to a boil again, then reduce to a simmer. Keep the tongue completely submerged. You may need to add more water or weigh it down with a steamer basket." +2246,Cook Beef Tongue,4,A,A5,Simmer until tender.,"The tongue is ready when it turns white and a knife easily pierces the thickest part. This typically takes about 50–60 minutes per pound (0.45 kg) of meat.Fast cooking or undercooking makes the tongue tough and unpleasant. If you've got the time, err on the side of caution and keep simmering for an extra hour or two. If using a pressure cooker, heat until it starts to steam. Reduce to medium heat and cook for 10–15 minutes per pound (0.45 kg). Let cool until steam releases on its own." +2247,Cook Beef Tongue,5,A,A6,Peel the tongue while warm.,"Transfer the tongue onto a plate with a pair of tongs. Wait until the tongue is just cool enough to touch, then cut through the outer white layer lengthwise with a sharp knife. Peel off this layer with your fingers, cutting when necessary. (This layer is technically edible, but has an unpleasant taste and texture.) The tongue becomes much harder to peel once cooled. If it's already cooled to room temperature, though, it can help to submerge it in ice water. Save the broth to make a soup or flavor sauces." +2248,Cook Beef Tongue,6,A,A7,Cut the meat into 1⁄4 inch (0.6 cm) slices.,"Cut diagonal slices with a sharp knife to serve with salsa verde, on a sandwich with brown mustard and greens, or baked for another half hour with roast potatoes. There's plenty of meat there, so consider saving some larger pieces to grill or try with the other recipes below. If the meat is tough, it's undercooked. Return it to the broth and keep simmering. You can easily turn a portion of the sauce into gravy by adding flour." +2249,Cook Beef Tongue,7,A,A8,Store leftovers in the fridge.,Boiled tongue will keep for about five days in an airtight container in the fridge. +2250,Cook Beef Tongue,8,B,B1,Clean and simmer the tongue.,"Tongue needs a long, slow cooking process to become tender. Refer to the simmered recipe above for instructions on cleaning, then simmer in hot, salted water for at least 1 hour per pound of meat (0.45 kg). For extra flavor, add onions, carrots, garlic, bay leaves, and/or your favorite chiles. Check on it every hour or so. You may need to add water to keep the tongue submerged." +2252,Cook Beef Tongue,10,B,B3,Peel and slice the tongue.,"Once a knife can pierce through the thickest part of the tongue, remove it from the water with kitchen tongs. Once cool enough to handle — but still quite warm — cut through the white outer layer and peel off with your fingers. Slice into rough ½ inch (1.25 cm) slices for your tacos." +2253,Cook Beef Tongue,11,B,B4,Fry or grill until crisp.,"Tongue is a fatty meat, and tastes delicious when it develops a crisp outer layer. Add a generous amount of oil or lard to a pan, about 3 tbsp (45 mL) for six slices, and heat until it shimmers. Add the tongue and fry until brown and crisp on all sides, flipping occasionally.If you're using a grill instead, brush the slices generously with olive oil and heat on a 425ºF (220ºC) grill for about 10–15 minutes, flipping once. For a healthier options, just brown lightly in a small amount of oil, then simmer in the salsa verde for a few minutes." +2254,Cook Beef Tongue,12,B,B5,Serve in corn tortillas.,"Set up platters of beef tongue, corn tortillas, and salsa verde for your guests to make their own tacos. You can also add all your favorite taco toppings, such as lime and cilantro." +2255,Cook Beef Tongue,13,C,C1,Clean and simmer the tongue.,"Clean as described in the basic simmer recipe. Place the tongue in a pot of hot water along with 1 of the onions, 2 carrots, 1 stick celery, and 1 clove garlic. Simmer the tongue for about one hour per pound (0.45 kg), until a knife can pierce the thickest part. Coarsely chop all vegetables, remove leaves from the celery, and crush the garlic. This is similar to the basic simmer preparation described above, which is how most tongue recipes begin. Refer to that method for more detail if you have any questions." +2256,Cook Beef Tongue,14,C,C2,Peel the tongue.,"Remove the tongue with a pair of tongs. Peel off the white layer as soon as the meat is cool enough to touch. While warm, this should come off easily after a few incisions with a sharp knife." +2257,Cook Beef Tongue,15,C,C3,"Sauté raisins, almonds, and the remaining onion.",Melt 2 tbsp (30 mL) butter in a pan. Chop and add the other onion along with ⅓ cup (80mL) raisins and 3 tbsp (45mL) chopped almonds. Heat while stirring occasionally. +2258,Cook Beef Tongue,16,C,C4,Add remaining ingredients to the sauté pan.,"Once the almonds are golden brown, stir in ⅓ cup (80mL) white wine vinegar and 1 tbsp (15 mL) tomato paste. Add ⅓ cup (80mL) Madeira and ⅔ cup (160 mL) broth from the pot with the tongue. Simmer for three minutes to reduce slightly." +2259,Cook Beef Tongue,17,C,C5,Slice the tongue and serve with the sauce.,Slice the tongue into thin slices and pour the raisin sauce over it. Season with salt and pepper to taste. +2261,Clean Chicken Gizzards,0,none,1,Start with a quality chicken and/or gizzards.,"You can either raise your own chickens for slaughter or purchase your chicken products at a grocery store or local butcher shop. They are also sometimes available at farmer’s markets. It’s even possible to order gizzards online via various grocery delivery programs, including some on Amazon." +2262,Clean Chicken Gizzards,1,none,2,Prepare your workspace.,"Wipe down your countertop, butcher block, or cutting board with a clean, wet towel. Locating your workspace near a sink is a good idea as it makes it easier to wash your hands and rinse off items as needed." +2263,Clean Chicken Gizzards,2,none,3,Select the proper tools.,"Many people believe that it is a good idea to use your sharpest knives to butcher a chicken and to clean out a gizzard. Others argue that the grit within the gizzard can damage sharp knives and that only dull ones should be used. It is your choice as to what you select, but be aware that it may be more difficult to remove the thin membrane with a dull knife.If you choose to use a chopping board, make sure that it is one that is heavy and won’t move while you are cutting into the gizzard. Plastic cutting boards are usually more sanitary than wood ones, but they have a tendency to be lighter and move more." +2264,Clean Chicken Gizzards,3,none,4,Clean your utensils and hands.,"Rinse off your knives with soap and water before placing them on your work area. As a last step, keep the water on warm and lather your hands up with soap. Rinse your hands under the water until they are completely clean. Dry them with a fresh towel.If you choose to wear gloves, make sure that they are well-fitting. Gloves that are too loose can make it more difficult to hold on to the gizzard." +2265,Clean Chicken Gizzards,4,none,5,Thaw the chicken.,"If you bought a whole chicken frozen, place it in the refrigerator until it is fully thawed. It should take 24 hours of fridge thawing time per five pounds of meat. It is also possible to thaw the gizzards by placing them in a sealed plastic bag and then submerging them in a sink filled with cold water. Drain and refill the sink with cold water every 30 minutes until the gizzards are thawed. Estimate 30-60 minutes of thawing time per pound using the cold water method.If you thaw your gizzards in the sink, make sure that the plastic bag stays sealed to prevent the spread of potentially dangerous bacteria or germs. Wipe down the sink with an antibacterial cleaner after use." +2266,Clean Chicken Gizzards,5,none,6,Remove the giblet package.,"If you bought a chicken whole, after it is defrosted, you’ll want to reach inside the cavity and remove the plastic giblet package. This package will contain the neck, kidneys, heart, and gizzards. Pull out the gizzards to use." +2267,Clean Chicken Gizzards,6,none,7,Locate the gizzards inside the bird.,"If you are butchering a fresh chicken, then you will want to look for the gizzard at the end of the intestines. It will almost look like a second stomach. Reach your hand into the interior cavity and gently lift the gizzards out, taking some of the intestine with you if necessary. Just make sure to keep the intestines intact or you could risk polluting the meat and gizzard." +2268,Clean Chicken Gizzards,7,none,8,Place the gizzards on the cutting board.,"Go slowly and be very careful as they can be a bit slippery. If the gizzards are covered in blood or debris, then rinse them with water before setting them down." +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." +2271,Clean Chicken Gizzards,10,none,11,Use your fingers to find any extra sediment.,"As you hold the gizzard under water, it might be helpful to use your fingers to rub against the flesh of the interior to loosen any stubborn debris. Keep gently scrubbing until you feel that everything is smooth.Be aware that the inside of a gizzard can appear to be brown or black due to the presence of sediment. This is a natural and not a cause for a concern if the gizzard is properly rinsed. The debris can sometimes be rather larger and include pieces of rock and grass." +2272,Clean Chicken Gizzards,11,none,12,Trim the lining away.,"When the interior of the gizzard is clean, you will see a yellow-tinted lining in the inside. Remove the lining by peeling it away from the rest of the gizzard’s flesh. It should come off fairly easily, but you may need to make a slight cut at the side of the gizzard to start the separation process.The lining can be differentiated from the edible flesh because it will feel rubbery in texture." +2273,Clean Chicken Gizzards,12,none,13,Dry the gizzards.,"When the lining has been removed and discarded, rinse the gizzards again with water. Then, place them on a fresh cutting board, patting them dry with paper towels. Keep going until there is very little moisture visible on the skin of the gizzard." +2274,Clean Chicken Gizzards,13,none,14,Store them in a sealed container.,Place the cleaned gizzards in a container until you are ready to cook them. Make sure that the container is tightly sealed and is clean on the inside to avoid cross-contamination. +2275,Clean Chicken Gizzards,14,none,15,"Wash all utensils, the workspace, and your hands.","Go through and wash all of your knives and cutting boards under warm water and soap or place them in the dishwasher under the sanitize function. When everything else is clean and wiped down, go ahead and do a final hand wash.Don’t forget to wipe down the counter space with a cleaner." +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." +2279,Bake a Butterball Coffee Cake,1,none,2,Spray a 9-inch round cake pan with nonstick cooking spray., +2280,Bake a Butterball Coffee Cake,2,none,3,Melt butter and pour into a shallow bowl., +2281,Bake a Butterball Coffee Cake,3,none,4,Combine sugar and cinnamon in a shallow bowl., +2283,Bake a Butterball Coffee Cake,5,none,6,Arrange 15 cinnamon-sugar coated biscuits in a circle around the cake pan., +2285,Bake a Butterball Coffee Cake,7,none,8,"Bake the coffee cake until golden, about 25 to 30 minutes.", +2287,Cajun Deep Fry a Turkey,0,none,1,"Purchase all necessary ingredients, temperature gauges and timers, noting that some fryers specially designed to fry turkeys come with these included.","In addition to turkey (appropriately sized according to your dinner plans), you will need Cajun marinade or ingredients to make your own, a chef's syringe to inject the flavoring, peanut oil and any additional seasonings according to personal tastes. Pre-mixed marinades, complete with injectors can be purchased from grocery and specialty stores. To make your own, consult the Web for recipes or be adventurous and try experimenting with your own flavors.;" +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. +2289,Cajun Deep Fry a Turkey,2,none,3,"Test the equipment such as your fryer, basket or pan and ensure that your turkey(s) fit and can be submerged in oil.", +2290,Cajun Deep Fry a Turkey,3,none,4,Heat the oil to 350 to 365 degrees Fahrenheit (176.6 to 185 degrees Celsius).,It can take up to an hour for the peanut oil in the turkey fryer to heat to the appropriate temperature. +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., +2292,Cajun Deep Fry a Turkey,5,none,6,Refrain from covering the pot with the turkey and constantly observe the fryer to ensure that hot oil does not overflow and the turkey does not burn., +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.", +2294,Cajun Deep Fry a Turkey,7,none,8,Allow the turkey to drain off excess oil., +2295,Cajun Deep Fry a Turkey,8,none,9,Wrap the Cajun deep fried turkey immediately in aluminum foil to prevent drying out and let it stand for up to 30 minutes prior to carving., +2296,Cajun Deep Fry a Turkey,9,none,10,Finished., +2297,"Brine, Truss, and Roast a Turkey",0,none,1,Ensure that you have an ample oven.,"Turkeys are large birds-usually between 12 and 22 pounds. You should have an oven that allows hot air to circulate the bird at all angles. Be sure your bird has at least 6 inches (15.2 cm) of clear space from skin to oven wall so that it will cook evenly. If your oven is small, try using a breast of turkey or a whole chicken instead.;" +2298,"Brine, Truss, and Roast a Turkey",1,none,2,Get a roasting pan.,"Any roasting pan will do, as long as it's large enough to allow 1 to 2 inches (2.5 to 5.1 cm) of space between the pan edge and the turkey, and the bird is suspended above the bottom of the pan. Use a roasting rack, and if you don't have one, improvise. Create a crosshatch of carrots and celery. If you do this, though, it may be trickier to flip the bird during the cooking process." +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." +2301,"Brine, Truss, and Roast a Turkey",4,none,5,Roast your bird.,"Adjust the oven rack to the lowest position and preheat the oven to 400 °F (204 °C), or 425 degrees for a turkey larger than 18 pounds. Melt 1/4 cup butter in a saucepan, then brush the butter to cover the surface of the turkey. Grind a lot of cracked black pepper over the bird. Put the turkey breast side down on the roasting rack and roast for 45 to 60 minutes, depending on the size of the bird. Remove the pan from the oven and reduce the temperature to 325 °F (163 °C). Use clean potholders or kitchen towels to rotate the turkey breast side up and baste the entire surface with pan drippings. Continue to roast, basting every 20 minutes, until the thickest part of the breast registers 165 °F (74 °C) and the thickest part of the thigh registers 170 to 175 °F (77 to 79 °C) on an instant-read thermometer. (About 50 minutes to 2 hours longer)." +2302,"Brine, Truss, and Roast a Turkey",5,none,6,"Transfer turkey to a carving board, let rest for 30 to 40 minutes, and carve, serve, and eat your turkey.", +2303,Cook Bacon in the Toaster Oven,0,none,1,Line a baking sheet with aluminum foil.,"To start, take out a baking sheet that will fit in your toaster oven. Line the baking sheet with aluminum foil. This will make clean up easier afterwards, as you can simply remove the foil and discard it.If you don't have aluminum foil, you can use parchment paper instead.;" +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. +2305,Cook Bacon in the Toaster Oven,2,none,3,Place a sheet pan under the wire tray in your toaster oven.,"You should find a sheet pan that fits on the bottom of your toaster oven. If any bacon drips during the cooking process, a sheet pan will catch this. It is easier to remove the pan and clean it than clean the bottom of a toaster oven." +2306,Cook Bacon in the Toaster Oven,3,none,4,"Set the toaster oven to 400 degrees Fahrenheit (205 degrees Celsius).If you're not sure how to set the temperature on your toaster oven, refer to the instructions manual.","Allow the toaster oven to heat completely before adding your bacon. Usually, a light goes on or off to indicate the oven is done heating." +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." +2310,Cook Bacon in the Toaster Oven,7,none,8,Cook the bacon in the microwave for 20 to 30 seconds.,"Bacon thaws easily in the microwave. Once you're ready to eat your leftover bacon, put it on a microwave safe plate. Heat it up for 20 to 30 seconds." +2311,Cook Bacon in the Toaster Oven,8,none,9,Season the bacon with salt and pepper.,"Bacon may lose some flavor after being stored. If your bacon's taste seems off, add some salt and pepper to taste." +2312,Cook Chuck Steak,0,A,A1,Preheat the oven and season the steak.,Turn the oven on to 325 degrees F (162 C). Place 2 tablespoons of vegetable or canola oil in a large pot or Dutch oven. Heat the oil over medium heat and sprinkle the chuck steak with salt and pepper. You could use a big skillet if your chuck steaks are thin.; +2313,Cook Chuck Steak,1,A,A2,Sear the chuck steak.,"Once the oil is hot and shimmering, add the seasoned steak to the Dutch oven. The steak will sizzle as soon as you add it to the pot. Let the steak cook on medium heat until it browns. Use tongs to turn the steak so that it browns on all sides. Use the tongs to take the steaks out of the pot once they're seared. Pour off and discard any fat from the pan.Wear oven mitts when searing the steak since the hot oil may sputter." +2314,Cook Chuck Steak,2,A,A3,Add a liquid.,"Pour in about 3/4 of a cup of liquid. This will keep the chuck steak moist as it cooks and will make it even more tender. Try using one of the following as braising liquids:Beef or vegetable broth Apple juice or cider Cranberry juice Tomato juice Dry wine mixed with broth Water 1 tablespoon of a liquid seasoning like barbecue sauce, Dijon mustard, soy sauce, steak sauce or Worcestershire sauce (You can add these to water to dilute them.)" +2315,Cook Chuck Steak,3,A,A4,Stir in dry seasonings.,"To add even more flavor to your braised chuck steak, stir in dried herbs of your choice. You'll need to stir in about 1 teaspoon of dried herbs or 1 tablespoon of fresh herbs. You can use herbs like: Basil Herbes de Provence Italian seasoning Oregano Thyme" +2316,Cook Chuck Steak,4,A,A5,Braise the steak in the oven.,"Cover the Dutch oven with a heavy lid and place the steak in the oven. For 2 1/2 to 3 pounds of chuck steak, bake the steak for 1 hour and 15 minutes to 1 hour and 45 minutes. The chuck steak will be completely tender when it's finished braising and ready to serve. If you check the temperature, the steak should be between 145 degrees F (62 C) for medium-rare and 175 F (79 C) for well-done.To check tenderness, insert a fork or knife into the steak. If tender, the fork or knife should slide in easily." +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. +2321,Cook Chuck Steak,9,C,C1,Turn on the oven and season your steak.,"Preheat your oven to 400 degrees F (204 C). Season your steak with any kind of seasoning you like. If you want to keep it simple, just use coarse salt and pepper. Don't be afraid to coat both sides of your steak with the seasoning since this will give it flavor and help it brown. You should be able to see seasoning on the steak. You could also use:Cajun seasoning Chimichurri Teriyaki Montreal steak seasoning" +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." +2324,Cook Chuck Steak,12,C,C4,Finish cooking the steak in the oven.,"Place the entire skillet with the seared steak into the preheated oven. Cook the steak for 6 to 8 minutes or until the steak reaches the level of doneness you'd like. If you check the temperature, the steak should be between 145 degrees F (62 C) for medium-rare and 175 F (79 C) for well-done. Transfer the steak to a plate and let it rest a few minutes before you serve it.Letting the steak rest helps the juices in the meat distribute evenly. Ensure your skillet is ovenproof before placing it the oven. Even if it says it's ovenproof, check to see if it can be used in a 400 degree F oven." +2325,Bake a Queen Elizabeth Cake,0,none,1,Preheat oven to 350 °F (177 °C)., +2326,Bake a Queen Elizabeth Cake,1,none,2,Spray an 8-inch baking pan with nonstick cooking spray., +2327,Bake a Queen Elizabeth Cake,2,none,3,"Add dates, boiling water and baking soda to a mixing bowl.",Mix to combine and then let stand. +2328,Bake a Queen Elizabeth Cake,3,none,4,Add the butter and sugar to a mixing bowl.,Cream until light and fluffy. +2329,Bake a Queen Elizabeth Cake,4,none,5,Stir in the vanilla., +2330,Bake a Queen Elizabeth Cake,5,none,6,"Sift flour, baking powder and salt in another bowl.", +2331,Bake a Queen Elizabeth Cake,6,none,7,Add the dry ingredients alternately with the date mixture to the butter mixture.,Do this in two batches. +2332,Bake a Queen Elizabeth Cake,7,none,8,"Fold in the chopped walnuts, if using.", +2333,Bake a Queen Elizabeth Cake,8,none,9,Bake cake 30 minutes., +2334,Bake a Queen Elizabeth Cake,9,none,10,"Add the butter, brown sugar and cream to a saucepan.",Bring to a boil stirring constantly. +2335,Bake a Queen Elizabeth Cake,10,none,11,Add the coconut and stir to combine., +2336,Bake a Queen Elizabeth Cake,11,none,12,Spread topping over cake., +2337,Bake a Queen Elizabeth Cake,12,none,13,Broil topping until golden and bubbly.,Keep an eye on the cake so the topping does not burn. +2338,Bake a Queen Elizabeth Cake,13,none,14,Cut cake into squares., +2339,Cook Liver and Onions,0,none,1,Put 2 tablespoons of butter or margarine in a large frying pan with the onions.,; +2340,Cook Liver and Onions,1,none,2,"Cook the onions on medium heat until they are golden and soft, about 5 minutes.", +2341,Cook Liver and Onions,2,none,3,Remove the onions from the pan with a slotted spatula and transfer them into a bowl., +2343,Cook Liver and Onions,4,none,5,"Mix the flour, salt, and pepper in a large bowl or shallow pan.", +2344,Cook Liver and Onions,5,none,6,Lay each slice of liver in the flour mixture and turn it over to lightly but evenly coat each piece., +2345,Cook Liver and Onions,6,none,7,Place the floured liver slices on a plate., +2346,Cook Liver and Onions,7,none,8,Add the remaining butter or margarine to the frying pan and melt it over medium heat., +2347,Cook Liver and Onions,8,none,9,Carefully add the liver slices to the pan and fry them until they become golden brown on each side.,Be careful not to overcrowd the pan with liver; you want each piece of liver to have full contact with the hot base of your pan. +2348,Cook Liver and Onions,9,none,10,Add the stock or broth to the pan and then place the cooked onions on top of the liver slices., +2349,Cook Liver and Onions,10,none,11,Cover the pan and turn the heat down to medium-low so the liquid is just simmering., +2350,Cook Liver and Onions,11,none,12,Cook the dish for 30 minutes or until the liver is done.,The liver is done when it is no longer pink or red in the center. +2351,Cook Mung Beans,0,A,A1,Sort the beans.,"Slowly pour the beans into a large bowl. As you pour, examine each bean carefully. Sometimes bags of dried beans can have small rocks and other inedible debris mixed in.Remove any suspicious looking beans as well. Old, wrinkled beans won’t soften well and may hurt your teeth.;" +2352,Cook Mung Beans,1,A,A2,Bring some water to a boil.,Place a large cooking pot on the stove over high heat. Add about three cups (.7 liters) of fresh water to the pot and let it come to a boil. Always cook with cold tap water. Hot tap water can dissolve contaminants in pipe systems that will be carried into your food. +2353,Cook Mung Beans,2,A,A3,Add the dried beans.,"Add one cup (200 grams) of dried mung beans to the boiling water. Give the beans a good stir to help saturate them completely. Don’t worry if a few beans float on the top. As soon as these beans soak up enough water, they will sink to the bottom. If want to cook more than one cup of beans, use more water. For every cup of beans, you should boil three cups of water. One cup of dried mung beans will yield three cups of cooked beans, or approximately three servings." +2354,Cook Mung Beans,3,A,A4,Simmer the beans for 30-40 minutes.,"After adding the beans, allow the water to return to a boil. Next, lower the heat to medium low. Let the soup simmer for 45 minutes to an hour or until the beans are soft.To check if the beans are ready, remove a small spoonful and allow it to cool before tasting it. A simmering pot will release a few small streams of bubbles. If the surface of the liquid is bubbling too much, reduce the heat.Resist the urge to add salt until the beans are done cooking. If you add salt while the beans are still simmering, they may become tough." +2355,Cook Mung Beans,4,A,A5,Season the beans and serve.,"You can blend the soft beans to serve them as a hearty stew, drain them to create a healthy side dish, or add them to your favorite savory recipe. Mung beans can be seasoned with: raw aromatics such as green onions and fresh herbs salt, pepper, and olive oil coconut milkA cilantro, coriander, cumin, and ginger spice blend" +2356,Cook Mung Beans,5,B,B1,Sort the beans into the slow cooker.,"Slowly pour the beans into the slow cooker, examining each bean carefully. If you find any rocks or unusually hard beans, remove them and throw them away. Otherwise, they may hurt your teeth while you’re eating.When in doubt, throw the bean away. For example, if you’re not sure if a bean is too old to eat or not, play it safe and discard it." +2357,Cook Mung Beans,6,B,B2,Add cooking liquid.,"For every cup (200 grams) of beans, you will need about three cups (.7 liters) of liquid. You can use fresh water, vegetable broth, or meat broth. However, make sure not to overfill the slow cooker. Most slow cookers have a “fill” line on the inside. Otherwise, only fill the slow cooker halfway full." +2358,Cook Mung Beans,7,B,B3,Add seasonings to the slow cooker.,"Sprinkle in seasonings such as onion, garlic, or bay leaves. However, wait to add the salt until the beans are cooked to avoid tough beans.Other delicious seasonings include: Butter Curry powder Shallots Ginger" +2359,Cook Mung Beans,8,B,B4,Cook the beans.,"Place the lid on your slow cooker and turn it on. You can use the “low�� setting to cook the beans for 6.5 hours, creating a creamy, soup-like texture. Alternatively, cook the beans on “high” for 3 hours to create a thinner bean dish.After one hour, sample the beans periodically to check for doneness. The beans will be done when they’re soft and flavorful." +2360,Cook Mung Beans,9,B,B5,Season and serve.,"Salt and pepper the cooked beans to taste. After seasoning, serve the beans immediately. You can add extra cooking liquid to create a vegetable soup, on a bed of rice, or by themselves as a healthy side dish. Leftover beans can be kept in the refrigerator for up to five days." +2361,Cook Mung Beans,10,C,C1,Pour the dry mung beans into a large bowl.,"Pour the beans very slowly, examining each bean. This will allow you to identify any rocks or other small debris that got caught in the beans.If a bean looks suspicious, play it safe and take it out." +2362,Cook Mung Beans,11,C,C2,Pour water over the beans.,"Measure out two or three cups (.5-.7 liters) of water for every cup (200 grams) of beans.Next, pour the water over the beans. Don’t worry about any beans that float to the top. They will sink as soon as they soak up enough water. Cover the bowl with a lid or wrap it in plastic wrap to protect the beans from debris." +2363,Cook Mung Beans,12,C,C3,Soak the beans for twenty four hours.,"Store the bowl of mung beans in a cool, dark place for at least twenty four hours.This will allow the beans to soak up the water and begin to sprout. Choose a low-traffic location to avoid spilling your beans. Some great storage locations include: The corner of a pantry Under your kitchen sink In an unused cabinet" +2364,Cook Mung Beans,13,C,C4,Drain the water and cover the beans.,"After twenty four hours, drain the water away from the beans. You can either dump the entire mixture in a colander or carefully tip the bowl over the sink. Next, cover the bowl with a piece of cheesecloth, gauze, or a thin dishtowel. This will protect the beans while allowing air flow. Return the beans to their cool, dark spot to continue sprouting. Cheesecloth can be bought at most gourmet grocery stores, cheese making depots, and online." +2365,Cook Mung Beans,14,C,C5,Examine the beans.,"After twenty four to forty eight hours have passed, examine the beans to see if they’re ready to eat. Sprouted beans will have a small white tail and a split bean body. If you prefer bean sprouts with longer tails, let the beans continue sprouting for a few more hours.Don’t let the beans sprout for more than a few days. Otherwise, the beans will become waterlogged and flavorless." +2366,Cook Mung Beans,15,C,C6,Serve the beans.,"First, rinse the sprouted beans under cold water to remove any unwanted debris or residue. Allow the beans to dry for a few minutes on a plate lined with a paper towel. Serve the beans immediately. Some excellent serving methods include: Adding the beans to a salad Seasoning the beans with olive oil, salt, and pepper for a fresh side dishLining your sandwich with sprouts for a healthy crunch" +2368,Cook Mung Beans,17,D,D2,Add sprouted mung beans to any savory recipe.,Sprouted mung beans are incredibly versatile. They can be sprinkled on a salad for a crunchy health boost or sautéed in a stir fry. Some other fantastic ways to use freshly sprouted mung beans include: Adding a layer of bean sprouts to your sandwiches Stirring mung bean sprouts into your favorite vegetable soup Garnishing your favorite Asian noodle dish +2369,Cook Mung Beans,18,D,D3,Make a mung bean curry.,"The hearty mung bean pairs deliciously with traditional curry flavors such as garam masala, coconut milk, ginger, and lime.Do an online search to find your new favorite mung bean curry recipe. Alternatively, stir some cooked mung beans into your favorite curry recipe to incorporate extra flavor and nutrition. Some excellent curries include: An Indonesian curry such as Gulai Salai Ikan Khas Palembang Palak Paneer, an Indian curry Slow-cooker Chicken Curry" +2370,Boil Crawfish,0,none,1,Buy live crawfish.,"Plan on ordering enough crawfish so that each person at your party or dinner gets 2 - 3 pounds. Most of the weight will get discarded since crawfish come with their shells on. Source the crawfish from seafood and grocery stores or crawfish trucks, which sell crawfish when it's in season. If you don't have a source of crawfish in your area, purchase it online from a vendor such as Louisiana Crawfish co., which will ship the crawfish to you live. When you take home your crawfish or receive your shipment make sure you keep them cool, away from light and heat, so they're fresh when it's time to cook them. Boiled crawfish that have been frozen do not taste nearly as good as live boiled crawfish.;" +2371,Boil Crawfish,1,none,2,Wash the crawfish.,"Since live crawfish are freshly harvested, it's necessary to wash of the silt and debris they have collected before you cook them. Clean your crawfish by taking the following steps: Wash off the sack. If you bought a sack of crawfish, begin with washing it off so the dirt from the outside of the sack doesn't make its way inside. Empty the sack of crawfish into a large bin, such as a kiddie pool or storage bin, and fill it with clean water. Use a paddle to stir the crawfish, then let them sit in the water for 30 minutes. Discard the dead crawfish, which will float to the top after a few minutes. Strain the water and rinse the crawfish with clean water. Keep them in a shady spot until you're ready to boil them." +2372,Boil Crawfish,2,none,3,Light the outdoor cooking flame.,"Use an outdoor gas burner, a patio stove, or a propane cooker to make the boil. The important thing is to have equipment sturdy enough to heat up a 60 gallon (227.1 L) pot of water." +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." +2376,Boil Crawfish,6,none,7,Turn off the heat and let the crawfish cook.,"Once the crawfish are inside the pot, turn off the heat and put the lid on top to allow the crawfish to cook gently for another 30 minutes." +2377,Boil Crawfish,7,none,8,Check the crawfish.,"After 30 minutes, remove the lid and check to see if the crawfish are done. The best way to tell is by removing a crawfish and eating it. If the texture is rubbery, the crawfish need more time to cook.If they're on the verge of falling apart, remove the crawfish from the pot immediately, as they're in danger of overcooking." +2378,Boil Crawfish,8,none,9,Line picnic tables with newspapers.,"Crawfish boils can get messy, so for easy cleanup it's best to use plenty of newspaper. Line picnic tables and other outdoor tables, and set out plenty of napkins and paper towels. You might want to set out bowls for the crawfish shells and legs." +2379,Boil Crawfish,9,none,10,Serve the boil.,"At traditional boils, the vegetables are dumped directly onto the table, and the crawfish are added to the top. If you'd prefer not to do it this way, have guests line up at the pot with paper plates and scoop the vegetables directly from the pot to the plates." +2380,Boil Crawfish,10,none,11,Add condiments.,"Butter, salt, and additional Cajun seasoning are all great condiments for a crawfish boil." +2381,Cook Broccolini,0,A,A1,Bring a large stockpot of water to boil.,Fill the stockpot roughly two-thirds full with water and heat the water on the stove over high heat. +2382,Cook Broccolini,1,A,A2,Add salt.,"Sprinkle roughly 1 Tbsp (15 ml) of salt into the stockpot for every 4 qt (4 L) of water. Let boil for another minute or two so that the salt can dissolve. By adding the salt after the water reaches a boil, you cut down on the total amount of time it takes the water to reach a boil. Salt water boils more slowly than regular water." +2383,Cook Broccolini,2,A,A3,Cook the broccolini for a few minutes.,"Add the broccolini and cook for 2.5 to 5 minutes, depending on how tender you want the broccolini to be.Drain immediately by pouring the contents of the stockpot through a colander. If you allow the broccolini to stay in the hot water longer, it will continue to cook and may get mushy. Cook for 2.5 minutes if you want the broccolini to be tender-crisp. If you want it to be a little softer without a crisp bite, cook for a full 5 minutes." +2384,Cook Broccolini,3,A,A4,"Drizzle with oil, lemon juice, and seasonings before serving.","Return the broccolini to the stockpot and add the olive oil, lemon juice, pepper, and garlic powder. Toss with tongs or a spatula and serve while still warm." +2385,Cook Broccolini,4,B,B1,Bring a stockpot of salted water to a boil.,Fill a stockpot roughly two-thirds full with water and add a generous amount of salt. Heat on the stove over high heat. Use roughly 1 Tbsp (15 ml) of salt for every 4 qt (4 L) of water. +2386,Cook Broccolini,5,B,B2,Briefly blanch the broccolini.,"Add the broccolini to the boiling water and cook for no longer than 2 minutes. Drain immediately when done. Pour the broccolini through a colander or remove it from the stockpot with tongs. If you drag your feet on this step and let the vegetable stay in the hot water for too long, it will continue to cook and may become too tender or mushy." +2387,Cook Broccolini,6,B,B3,Dunk in a bowl of ice water.,"Transfer the broccolini to a large bowl filled with ice cold water to stop the cooking process. Leave the broccolini in the ice water for about 2 minutes. As a general rule, blanched vegetables should be left in ice water for as long as they were left in boiling water in order to put a full stop to the cooking process." +2388,Cook Broccolini,7,B,B4,Pour the oil into a large skillet.,"As the broccolini sits in the ice water, heat the skillet of oil over medium-high heat for a couple of minutes, or until the oil becomes thinner and easier to coat over the pan." +2389,Cook Broccolini,8,B,B5,Add the broccolini.,"Transfer the broccolini from the ice water and directly into the hot oil in the skillet. Cook for 2 minutes, or until warm and beginning to caramelize on the tips.Do not be alarmed if the broccolini sizzles once you place it in the pan. The violent sizzle results when water clinging to the vegetable touches the hot oil. If you want to minimize this reaction, quickly drain the wet broccolini on paper towels before placing it in the skillet." +2390,Cook Broccolini,9,B,B6,Sprinkle with lemon juice and seasonings before serving.,"Transfer the broccolini to a serving platter and drizzle with lemon juice. Sprinkle with pepper, garlic powder, and additional salt, if desired, and enjoy." +2393,Cook Broccolini,12,C,C3,"Toss with oil, lemon juice, and seasonings before serving.","Transfer the broccolini to a serving platter and add olive oil. You can also sprinkle with lemon juice, salt, pepper, and garlic powder, if desired. Toss with tongs to coat well and enjoy." +2395,Cook Broccolini,14,D,D2,Arrange the broccolini on the prepared baking sheet.,"Keep the pieces in a single layer. By arranging the broccolini in one layer, you ensure that the individual pieces cook as evenly as possible." +2396,Cook Broccolini,15,D,D3,Drizzle with oil and toss.,"Drizzle 2 to 3 Tbsp (30 to 45 ml) of olive oil over the broccolini and toss lightly with a spatula or tongs to coat evenly. It is a good idea to toss the broccolini in oil before tossing it in any other seasonings. The oil provides and even coating for the other seasonings to stick to, making it easier for those seasonings to stick for the duration of the cooking process." +2397,Cook Broccolini,16,D,D4,Sprinkle with seasonings and lemon juice.,"If desired, sprinkle the lemon juice, garlic powder, and salt and pepper to taste over the broccolini on the baking sheet. Toss well once more to coat again." +2398,Cook Broccolini,17,D,D5,Bake until tender.,"Roast the broccolini in the preheated oven, uncovered, for about 10 to 15 minutes.Stir the broccolini occasionally as it cooks to ensure that all sides and stems get evenly cooked." +2399,Cook Broccolini,18,D,D6,Serve warm.,Transfer the finished broccolini to individual serving plates and enjoy. +2400,Cook Broccolini,19,E,E1,Place the broccolini in a microwave-safe dish.,"Arrange the broccolini in even layers. If necessary or desired, you can cut the broccolini into smaller pieces. The smaller pieces can be easier to fit inside of a cramped microwaveable dish, so if you are having difficulty fitting the tall, skinny pieces in the dish, cutting them up is a viable option." +2401,Cook Broccolini,20,E,E2,"Add water, lemon juice, and olive oil.","Add 3/4 cup (190 ml) water, 2 Tbsp (30 ml) olive oil, and 2 Tbsp (30 ml) lemon juice to the broccolini. Stir well so that all the broccolini has been coated in the mixture. Ideally, the broccolini should be mostly submerged under the liquid. If some of the broccolini is submerged but some is not, it may not cook evenly." +2404,Cook Lamb Shanks,0,A,A1,Preheat the oven to 325 °F (163 °C).,; +2405,Cook Lamb Shanks,1,A,A2,Wash and trim the shanks.,"Wash the shanks and use a sharp knife to remove some of the larger deposits of fat, but don't trim the shanks of all visible fat. The fat will render and contribute to the flavor of the final dish." +2406,Cook Lamb Shanks,2,A,A3,Heat the oil.,"Pour the oil into a large dutch oven or another oven-safe dish and place it over medium high heat. Allow it to heat completely, until it begins to smoke just slightly." +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." +2409,Cook Lamb Shanks,5,A,A6,Cover the dish and transfer it to the oven for braising.,"If you don't have a tight-fitting lid for the dutch oven, cover it tightly with aluminum foil. Place it in the oven and braise it for 1 hour and 30 minutes. Every half hour, remove it from the oven and turn the shanks so they cook evenly.After 1 hour and 30 minutes, the shanks should be quite tender. If they aren't, return them to the oven and continue braising, checking every 15 minutes until they've reached the correct texture." +2410,Cook Lamb Shanks,6,A,A7,Strain and reduce the braising liquid.,"Transfer the cooked lamb shanks to a serving platter. Pour the braising liquid through a fine-mesh sieve to strain out the vegetables and keep the liquid. Pour the liquid into a saucepan and cook it over medium heat, stirring often, until it has reduced and become a thick sauce. Season it with salt and pepper to taste. To make the sauce thicker, add a teaspoon of cornstarch." +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. +2415,Cook Lamb Shanks,11,B,B4,Make pockets in the lamb shanks.,Use a sharp knife to slightly separate the meat from the bone at the base of each lamb shank. Put your finger into the holes you've created to make a small pocket in each shank. Don't completely remove the meat from the bone. Just separate it enough to create a little pocket. +2416,Cook Lamb Shanks,12,B,B5,Stuff the pockets with the butter mixture.,"Divide the mixture between the four shanks, using a spoon to stuff it deep into the pockets. As the shanks bake, the butter will melt and flavor them from the inside out." +2417,Cook Lamb Shanks,13,B,B6,Season the shanks.,Rub the outside of each lamb shank with olive oil and season with salt and pepper. +2418,Cook Lamb Shanks,14,B,B7,Place each lamb shank on a folded piece of aluminum foil.,"Tear off four large pieces of aluminum foil and fold each one in half. Place one lamb shank in the middle of each piece of foil. They should each be in an upright position, with the bones pointing up. Gather the edges of the aluminum foil around the shank and toward the bone, so that each shank is sitting in a sort of bowl shaped from aluminum foil. Make sure you use enough foil so that it won't rip. You need enough to gather the ends over the bone before putting the packets in the oven." +2419,Cook Lamb Shanks,15,B,B8,Add vegetables and wine to each packet.,"Divide the vegetables evenly among the packets. Divide the garlic cloves evenly among the packets, too. Finally, divide the wine evenly among the packets, pouring a few glugs into each." +2420,Cook Lamb Shanks,16,B,B9,Close the packets.,Twist the aluminum foil around the bones so that each packet is tightly sealed. Arrange them on a baking sheet so they won't drip as they bake. +2421,Cook Lamb Shanks,17,B,B10,Bake the packets.,"Place the baking sheet in the oven and bake the packets for 2 1/2 hours. Check the meat to make sure the lamb shanks are soft and fall-apart tender; if not, return to the oven for a few more minutes." +2422,Cook Lamb Shanks,18,B,B11,Serve the lamb shanks.,"Place each packet on a plate so each person can open his or her own packet of goodness. Serve with vegetables, potatoes and salad." +2423,Cook Lamb Shanks,19,C,C1,"Combine the vegetables, herbs and stock in the slow cooker.","Put the vegetables, garlic, bay leaf, thyme and chicken stock in the slower cooker. Stir the mixture so everything is combined." +2424,Cook Lamb Shanks,20,C,C2,Heat the oil.,Pour the olive oil into a frying pan and place it over medium high heat. Heat the oil until it just begins to smoke. Don't overheat the oil or it will burn. +2425,Cook Lamb Shanks,21,C,C3,Brown the lamb shanks.,"Season them with salt and pepper, then place them in the hot oil. Cook each lamb shank on all three sides, for four minutes on each side. Don't cook the shanks all the way through; just cook them long enough to brown them and bring out their deep flavor." +2426,Cook Lamb Shanks,22,C,C4,Add the lamb shanks to the slow cooker.,"Place them bone-side up in the slow cooker among the vegetables, herbs and stock. Keep the pan in place, since you don't want to waste the drippings." +2427,Cook Lamb Shanks,23,C,C5,Add the wine to the drippings.,Pour the cup of wine into the hot pan and let it come to a simmer. Scrape off the brown bits from the bottom of the pan with a wooden spoon or spatula. Add the wine to the slow cooker after 1 minute of simmering. +2428,Cook Lamb Shanks,24,C,C6,Cover the slow cooker and cook the shanks.,"Cook them on high for 6 hours according to the manufacturer's instructions. When the shanks are ready, they should easily fall apart when poked with a fork." +2429,Cook Lamb Shanks,25,C,C7,Serve the shanks.,"Place each one on a plate and ladle some of the vegetable and wine sauce over each one. Serve with potatoes, vegetables or rice." +2430,Cook Black Eyed Peas,0,none,1,Rinse the beans.,Place the black-eyed peas in a colander and rinse them with cool running water. Rinsing the black-eyed peas removes dirt and stray hulls.; +2431,Cook Black Eyed Peas,1,none,2,Place the beans in a pot of cold water.,"Make sure that the water covers the black-eyed peas completely, but do not fill the pot so high that it will boil over when heated. Cover with the lid of the pot." +2432,Cook Black Eyed Peas,2,none,3,Boil the water.,"Heat the beans and water over medium-high heat until the water reaches a steady boil. Continue boiling for 2 to 3 minutes. Most beans are soaked in cold water for several hours, but black-eyed peas can be soaked in hot water to reduce the amount of time it takes.It is not essential to soak your black-eyed peas, so this step can be skipped if you are short on time. Soaking the beans causes them to become softer, however, and it also helps to reduce the risk of digestive upset." +2434,Cook Black Eyed Peas,4,none,5,Drain and rinse.,Pour the contents of the pot through a colander to remove the stale water. Rinse the black-eyed peas once more with cool water. +2435,Cook Black Eyed Peas,5,none,6,Select the best type of ham.,"For the most traditional flavor, use salty country ham. Black-eyed peas can technically be prepared using nothing more than salt and water. The taste of the beans can be rather dull on their own, however, and it is more traditional to prepare them with pork and certain vegetables. Smoked ham steak makes a good choice when cooking black-eyed peas using the alternative slow cooker method. A ham bone works, as well. Use a sweetened ham, like a honey-baked ham, if you want a sweeter taste. Bacon or pancetta are also popular choices to use when preparing black-eyed peas." +2436,Cook Black Eyed Peas,6,none,7,Chop the vegetables.,"The vegetables should be chopped into small pieces with a sharp kitchen knife. Give the onions a rough chop until the pieces are roughly 1/2 inch (1.25 cm) in size. Use a tangier variety, like a white onion or yellow onion, for a heartier taste. Use a sweet onion variety, like a Vidalia onion, for a milder, sweeter taste. You could also use 1/4 cup (120 ml) dried minced onion flakes instead of the whole onions to save time. Dice the tomatoes into 1/2 inch (1.25 cm) chunks, saving the juice. To save time, you can also use a 12-oz (375 ml) can of diced tomatoes. For a spicier twist, select a can a diced tomatoes with chopped green chili peppers.Place the garlic on your cutting board with the broad, dull side of the knife blade held against it. Carefully yet forcefully smack the knife down to break open the garlic and remove the skin. The garlic can be used this way, or you can also mince the garlic into fine pieces with a knife. Alternatively, you can use 1/4 tsp (1.25 ml) of garlic powder, instead." +2437,Cook Black Eyed Peas,7,none,8,Heat up the ham in oil.,"Heat the oil in a large stockpot over medium-high heat. Add the ham and cook for 4 minutes or until the edges begin to crisp up, stirring frequently. This step is only optional. You can prepare the beans without crisping up the pork first." +2438,Cook Black Eyed Peas,8,none,9,Stir the beans into the ham.,Add the pre-soaked black-eyed peas to the same stockpot you used to cook the ham. Stir the beans into the ham to coat with the flavored grease. +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." +2442,Cook Black Eyed Peas,12,none,13,"Reduce heat and cook slowly, adding more water as necessary.","Turn the heat down to medium so that the rapid boil slows to a steady simmer. Cook for an additional 1 to 2 hours. You may not need to add more water. If the water level dips below the black-eyed peas, though, add another 1 cup (250 ml) of warm water. Once the beans are done, they should have a soft, creamy taste, and the juice should be flavorful rather than watery. If the beans lose their shape, however, they have been overcooked. Taste the beans after the first hour. If they are not done, continue checking every half hour after that." +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." +2444,Cook Black Eyed Peas,14,none,15,Discard the bay leaves and serve.,Fish out the bay leaves before pouring the beans into individual serving dishes using a ladle. +2445,Cook Black Eyed Peas,15,none,16,Prepare the ingredients as usual.,Soak the black-eyed peas and chop up the vegetables. +2446,Cook Black Eyed Peas,16,none,17,Add the ingredients to the slow cooker.,"Toss the black-eyed peas, tomatoes, onions, garlic, ham, and bay leaves into the slow cooker. Add salt and pepper, if desired. Cover and cook on high for 90 minutesor on low for 3 hours." +2447,Cook Black Eyed Peas,17,none,18,Throw out the bay leaves and serve.,Turn off the slow cooker and dig out the bay leaves. Serve the black-eyed peas while still hot. +2448,Clean Shiitake Mushrooms,0,none,1,Wipe away visible dirt.,"If the mushrooms are still caked with dirt or other debris, gently remove it by hand. Use a clean cloth, dry paper towel, or soft-bristled brush if you prefer. Don’t worry too much about getting every bit of dirt.There are kitchen brushes designed to help clean delicate foods, such as shiitake mushrooms. While these can be helpful, they are not necessary. Often, a quick rub with a dry paper towel is sufficient.;" +2449,Clean Shiitake Mushrooms,1,none,2,Rinse minimally.,"It’s true that mushrooms will absorb a bit of moisture, so you don’t want to expose them to too much water. However, a quick rinse will not noticeably affect their composition. Simply run the faucet with cold water and hold your shiitakes in the stream for a few moments.Some chefs prefer not to rinse shiitakes. If you know your mushrooms are free of chemicals, consider foregoing the use of any water at all." +2450,Clean Shiitake Mushrooms,2,none,3,Shake or spin them dry.,"Shake the mushrooms by hand or spin them in a salad spinner to remove residual water. If water remains caught on the underside of a particular mushroom, hold it by the stem and shake more vigorously.Rinse again if visible dirt remains." +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." +2452,Clean Shiitake Mushrooms,4,none,5,Remove dried mushroom's stems before re-hydrating.,"Dried shiitake mushrooms aren't quite as flavorful, but they can be good to keep on hand because they last a long time and are especially useful in some dishes. They do require a bit more prep work, however, as they need to be soaked in water prior to cooking. Just be sure to snap off the stems first, as it's much easier to do while they're still dry." +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." +2456,Clean Shiitake Mushrooms,8,none,9,Store mushrooms in the fridge.,"Refrigeration can help keep your mushrooms fresh. Keep them in an open plastic bag, as they need access to air. If you purchase them fresh, they will last for a few days.If you want to preserve shiitakes in the fridge for a bit longer, cut off their gills. This will keep the rest of the mushroom fresh for about a week." +2457,Make Tootsie Rolls Using the Microwave,0,none,1,Put the chocolate and the butter in a microwavable bowl or a larger microwave-safe measuring cup.,; +2459,Make Tootsie Rolls Using the Microwave,2,none,3,"Stir in corn syrup, vanilla and peanut butter.", +2465,Make Tootsie Rolls Using the Microwave,8,none,9,Divide candy into several workable parts.,You want the pieces to be able to fit in your hand to be sure they are completely kneaded. +2471,Make Spider Cupcakes,0,none,1,"Make cupcakes, following the directions of the mix box.","After baking, let them cool completely before moving on.;" +2472,Make Spider Cupcakes,1,none,2,Frost the cupcakes with the flavor or color of your choice.,"This frosting will be what color your spider will be. If it's for a kid's party, it's better to have two or more different colors. This may be an advantage just in case someone prefers vanilla over chocolate, or pink over brown." +2473,Make Spider Cupcakes,2,none,3,Cut the licorice into small pieces for the legs.,A good suggestion is to measure and use the length of your pinky finger. +2474,Make Spider Cupcakes,3,none,4,Place four licorice pieces on the top sides of each cupcake., +2475,Make Spider Cupcakes,4,none,5,Get two candies and place them in the center of the cupcake.,These will be the eyes. +2476,Make Spider Cupcakes,5,none,6,Position two candy corns at the bottom of the cupcake.,Be sure that the tip of each candy corn is facing towards you. These candies will be the fangs for the spiders. +2477,Make Spider Cupcakes,6,none,7,Serve and enjoy!, +2478,Make Frito Pie,0,A,A1,Preheat the oven to 350 °F (177 °C).,"Now's a good time to dice the onions, while you wait.;" +2479,Make Frito Pie,1,A,A2,Spread most of the Fritos in a baking dish.,"Use ⅔ of the Fritos, or enough to cover the whole pan. Save the rest for the topping." +2480,Make Frito Pie,2,A,A3,Cover with chili.,"You can use any kind of canned chili, or make your own using the recipe below. Optionally, add diced tomatoes, canned or fresh." +2481,Make Frito Pie,3,A,A4,Bake for 15 minutes.,"Once your oven is preheated, put the casserole dish in the oven. Leave it for about fifteen minutes, until the chili is hot. For an even easier recipe, add all the ingredients on top of the chili and bake in one sitting." +2482,Make Frito Pie,4,A,A5,Top with other ingredients.,"Spread a layer of sour cream over the chili with a spoon. Top with the diced onion, the rest of the Fritos, and the grated cheese. The Fritos on top will stay much crunchier than the Fritos at the bottom of the pan. Optionally, sprinkle the sour cream layer with shredded lettuce for a fresher taste." +2483,Make Frito Pie,5,A,A6,Bake for another five minutes.,"Return to the oven and bake a few minutes longer, until the cheese is melted. Serve hot." +2484,Make Frito Pie,6,B,B1,Heat chili on the stove.,"Pour the can of chili into a pan over medium heat. Cover and let warm, stirring occasionally. You can make homemade chili instead, or use the recipe below. For more flavor, add diced tomatoes and/or canned beans if the canned chili does not include them. Most Texan chili skips both of these ingredients." +2485,Make Frito Pie,7,B,B2,Slit open the side of each Frito bag.,"A ""walking taco"" is a Frito pie served in the Frito bag instead of a bowl. Each person gets one Frito bag. Cut each bag open along the side instead of the top to make a larger opening." +2486,Make Frito Pie,8,B,B3,Spoon chili and cheese into each bag.,"Spoon the chili directly into the Frito bag, then top with melted cheese. You can leave this as is to keep the chips crunchy, or stir it together for a delicious mess. Diced onions and sour cream are optional toppings. If you want room for more chili, crush some of the chips first by squeezing the bag." +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., +2496,Make High Calorie Granola Bars,0,none,1,Spread oats on baking sheet and bake at 350' for 15-20 minutes to toast.,"They can bake longer at a lower temperature, or shorter at a higher temperature depending on your schedule. They should be a nice golden brown when finished.;" +2497,Make High Calorie Granola Bars,1,none,2,Transfer the oats to large bowl.,Add salt and any other chosen dry ingredients and mix to blend. +2498,Make High Calorie Granola Bars,2,none,3,"Combine wet ingredients in a smaller bowl, and mix until blended.", +2499,Make High Calorie Granola Bars,3,none,4,Add wet ingredients to dry ingredients and mix well., +2500,Make High Calorie Granola Bars,4,none,5,Press mixture into greased jelly roll pan of appropriate size (see above). you can also line the pan with parchment paper instead., +2501,Make High Calorie Granola Bars,5,none,6,Bake at 350ºF/180ºC for 20 minutes.,Cool. Cut into bars. Store in refrigerator in sealed container. +2502,Make High Calorie Granola Bars,6,none,7,Finished., +2503,Make Lobster Bisque,0,none,1,Cut each tail in half.,"Carefully cut through the shell of each lobster tail using kitchen shears. Separate the tail in half lengthwise, dividing both the shell and the meat. If you're using frozen lobster tails, you'll need to thaw the tails completely before beginning. You'll likely need to cut through the top shell first, followed by the bottom shell. Cut through the lobster meat after splitting the shell, following the edge of the divided shell. The lobster meat should remain in the shell after you finish cutting the tails in half. If you notice a large vein in the tail, remove that vein before continuing to the next step.;" +2504,Make Lobster Bisque,1,none,2,Salt and simmer the water.,"Pour 2 cups (500 ml) of water into a stockpot. Set it on the stove over medium-high heat, then reduce the heat to medium once the water begins to simmer. As soon as the water simmers, add the salt, which should help draw out the flavor of the lobster tails." +2505,Make Lobster Bisque,2,none,3,Steam the tails.,"Place the tails shell-side down inside the steaming basket, then set the basket over the pot of simmering stock. Cover and cook for 5 to 7 minutes.Steam the lobster tails until they're cooked through. The shells should be bright red, and the meat should feel firm and look opaque." +2506,Make Lobster Bisque,3,none,4,Remove the meat.,"Use tongs to remove the lobster tails from the steamer basket and set them onto a separate plate. After cooling them for several minutes, dig the meat out of the shells. Set aside the lobster meat until later, keeping it in the refrigerator so that it does not spoil. Do not drain the water. This liquid actually absorbs some of the lobster flavor during the steaming process, so you'll actually benefit from adding it to the soup broth later on." +2507,Make Lobster Bisque,4,none,5,Melt half the butter.,"Place 2 Tbsp (30 ml) of butter into a large stockpot or Dutch oven. Set it on the stove over medium-high heat and allow the butter to melt. Once the butter melts, carefully turn the pan so that the butter can coat the entire bottom evenly. Note that butter gives the soup a richer flavor, but if desired, you could use olive oil instead. Simply heat the oil until it glistens." +2508,Make Lobster Bisque,5,none,6,"Meanwhile, flatten the shells.","Place the empty shells on the cutting board, insides-down. Using the heel of the hand or the flat side of a large kitchen knife, press down on the shells until they crack and become mostly flat. By flattening the shells, you guarantee that more of the surface will touch the pan when you saute them in the next step." +2509,Make Lobster Bisque,6,none,7,Saute the shells.,"Place the shells in the melted butter and cook, stirring frequently, for 3 to 5 minutes.While you can technically use the shells without cooking them in butter, taking the time to perform this extra step draws more flavor out of them, which will also improve the flavor of the finished soup." +2510,Make Lobster Bisque,7,none,8,Add the aromatics.,"Toss the shallots, celery, and garlic into the stockpot with the lobster. Continue to cook, stirring frequently, for another 2 minutes. Both the garlic and shallots should become notably more fragrant. The garlic should turn a light golden brown, but the shallots should look slightly translucent." +2511,Make Lobster Bisque,8,none,9,Deglaze the pan.,"Pour the dry white wine into the stockpot. Stir it into the existing ingredients, scraping the bottom of the pan with the spoon as you do. Deglazing the stockpot lifts off any bits of food that have stuck to the bottom of the pan while cooking. These deglazed bits can make the taste of the dish deeper and more complex." +2512,Make Lobster Bisque,9,none,10,Add the remaining base ingredients.,"Add the tomato paste, undrained diced tomatoes, brandy, stock, and reserved steaming water to the stockpot. Sprinkle in the thyme, paprika, cayenne pepper, and bay leaf. Stir well to combine. The paprika and cayenne pepper give the lobster bisque a slight kick. If you prefer a milder taste, reduce the amount of omit these two ingredients altogether." +2513,Make Lobster Bisque,10,none,11,Simmer for 30 minutes.,"Bring the soup base to a boil, then reduce the heat to medium-low. Simmer the contents of the stockpot for 30 minutes. Leave the stockpot uncovered during this time. Stir the base occasionally, and adjust the heat as needed to keep the soup at a steady simmer." +2514,Make Lobster Bisque,11,none,12,Melt the remaining butter.,"Add the remaining 2 Tbsp (30 ml) of butter to a separate skillet. Place the pan on the stove over medium-high heat, and allow the butter to melt and coat the bottom of the pan. Try to time this step so that the lobster meat is ready once the soup base is ready. Typically, you should melt this butter when the base only has roughly 10 minutes left of simmering time." +2515,Make Lobster Bisque,12,none,13,Saute the meat.,"Cut the reserved lobster meat into large chunks, then toss it into the hot butter. Cook, stirring frequently, for about 3 to 5 minutes or until the meat becomes lightly browned. Separate the meat after you finish cooking it. Reserve four large chunks for the garnish, and prepare the rest for use in the soup itself." +2516,Make Lobster Bisque,13,none,14,Strain the soup.,"Pour the simmered soup base through a large, fine mesh sieve. Immediately return the liquid to the stockpot. Fish through the solid ingredients and remove the bay leaf. Keep the rest of the solids." +2517,Make Lobster Bisque,14,none,15,Puree the solids and some meat.,"Toss the remaining soup solids and the soup portion of the lobster meat into a large blender. Puree the mixture until it becomes smooth.While it may seem unusual if you've never done it before, you should include the shells in this puree. Most of the shells will be blended down, and any chunks that remain will be strained out later." +2518,Make Lobster Bisque,15,none,16,Cook the puree with the liquid base.,"Add the puree back to the soup, mixing well to combine. Simmer the soup for another 10 to 15 minutes." +2519,Make Lobster Bisque,16,none,17,Strain the remaining solids.,"Line the sieve with cheesecloth, then pour the soup through. Return the liquid to the stockpot and discard the remaining solids. To get as much liquid out as possible, press down on the solids with the back of the mixing spoon, squeezing the liquid out through the cheesecloth and sieve as you do." +2520,Make Lobster Bisque,17,none,18,Add the dairy.,"Stir the heavy cream and half-and-half into the soup. Bring the soup to a gentle simmer over medium-low heat. Note that it'll be easiest to add the dairy if you previously warm it to room temperature or slightly higher. If you use cold dairy, it may curdle once you add it to the hot soup." +2521,Make Lobster Bisque,18,none,19,Combine the water and starch.,"In a separate small bowl, whisk together 2 Tbsp (30 ml) of cold water and the tapioca flour or cornstarch. Continue mixing until a smooth slurry forms. The cornstarch slurry acts as a thickener for the soup. Traditional lobster bisque actually uses uncooked rice, and some recipes call for a flour-based roux. Cornstarch slurries are easy to work with, however, and give the finished soup a smooth texture and a shiny appearance." +2522,Make Lobster Bisque,19,none,20,Add the slurry to the soup.,"Add the cornstarch slurry to the soup, stirring to combine. Cook the soup for another 2 or 3 minutes, or until it thickens." +2523,Make Lobster Bisque,20,none,21,Serve with the remaining lobster meat.,"Ladle the finished soup into individual serving bowls. Garnish each bowl with a piece of the reserved lobster meat, and enjoy! The soup is best served warm and can be enjoyed immediately, but if you want to increase the flavor even more, refrigerate the soup overnight and reheat it on the stove the following day." +2524,Make Choux Pastry,0,none,1,Heat the butter and water together and bring to the boil.,"Add the flour in one amount and stir quickly. Beat for a minute or until it forms a smooth ball and leaves the side of the pan. Allow to cool, however do not seal with cling-film or cover the dough as it may sweat which can affect the end result.;" +2525,Make Choux Pastry,1,none,2,"Place paste in a large bowl, mix-master or food processor.","A food processor makes short work of the dough and makes a good quality pastry, however care must be taken that the dough does not climb under the blade attachment and leak, which it does quite often. The mix-master tends to give the best result, or hand held electric beaters." +2526,Make Choux Pastry,2,none,3,Add the eggs and beat until smooth and thick.,"With a food processor this is about 1 minute worth of 5 second bursts, a mix-master takes about 4 minutes. If making a savoury version, add 1/2 tsp of salt or flavouring powders such as 1/2 tsp ground dried mushrooms, or 30g of finely grated Parmesan cheese. Ensure that your oven has been heated to 220C / 428F. You can do this by checking the thermostat or with an oven thermometer" +2527,Make Choux Pastry,3,none,4,Gather the dough into a piping bag that has been fitted with a 1 & 1/2 cm or 2/3rd of an inch nozzle.,"You may use a plain or a star or fluted nozzle. It is best to fold the top third of the bag down forming a collar and then using a scraper or spatula to load the dough in, no more than 2/3rd the volume of the bag. Folding the collar leaves a clean top of the bag and when the folded collar is lifted up and the bag twisted closed, the filling does not come out the top. Squeeze by twisting the top of the bag further to increase pressure. Shake the bag gently to remove air pockets and then lift the collar up and twist to contain the paste. You can also make your own by using a heavy duty strength snap-lock bag and snipping the corner off one end. Line your tray with baking parchment and you are ready to go. The dough may rest reliably in the bag for up to half an hour. Pipe in your desired shape (see below sections for suggestions) and bake as follows." +2528,Make Choux Pastry,4,none,5,Preheat your oven at least 15 minutes before you bake.,Ideally the temperature should be 235C or 450F for the first 5-10 minutes then the temperature reduced to 190C or 375F for the remaining time. +2529,Make Choux Pastry,5,none,6,Bake for 15-20 minutes until golden and cooked through.,"Or as per advised time if you follow a different recipe.Under no circumstances open the door until this time as the pastry may collapse! When the puffs or shapes are cooked, place on a cooling rack and use as desired. It is recommended to tear open one of the baked goods (preferably one that doesn't look as good as the others) to ensure the pastry is cooked through. For the best crisp result, it is best to cut a small hole in the base of each puff or in a discrete place for steam to escape, then place back into the cooling oven with the door open to dry out giving optimal crispness. When cold, fill as desired. Frequent suggestions are whipped cream, chantilly cream, ice cream or pastry cream. It is best to load your filling into another clean piping bag and filling either from the base, or another discrete place. Eclairs may be neatly slit open at the top or sides, but the side if you wish to cover with a chocolate icing. Choux pastry may also be deep fried for a very indulgent dessert, by spooning or piping the dough into 175C / 347C hot fat, keeping the piping nozzle free above the fat. This process can make churros and a product similar to beignet." +2530,Make Choux Pastry,6,none,7,Pipe the dough into desired shapes as per the following suggestions.,"For profiteroles, hold the bag in an upright position and apply pressure from the top of the bag by twisting the top of the bag to increase pressure. When the paste starts to emerge, place the bag just above the baking paper so the paste touches the paper. Increase pressure by squeezing the bag (ensuring the twisted top does not open) and raise the bag gradually to pipe a ball approx 3cm across (1.25 inches) up to 4cm (1.6 inches) for large puffs. Reduce pressure and using a swift circular movement, cut off the dough. If a small spike remains, it can be patted down with a wet finger. Ensure you leave space for the balls to double in size before you pipe the next one. For beginners, it is very common to have the spike which reduces the more you practice, but is also a sign the dough was not beaten enough so it was a weaker paste. A wet finger gently patting the top will smooth the surface. For éclairs, Pipe long lines approx 10cm to 4 inches long, but the trick is to ensure you have even pressure to give the best quality result. To cease piping, pull the bag swiftly back in the opposite direction, so if you were piping left to right, with a smooth movement reduce pressure and move the bag to the left. To make a swan, pipe a wide and short éclair approx 2.5cm / 1 inch wide and 5cm / 2 inches long to make the body. On another tray, pipe an ""S"" shape in the same way as an éclair using a 1cm or 0.4 inch nozzle to make the neck. The piping bag should be even pressure and then cut off, leaving a short narrow end which will make the beak. For a beginner this is tricky so it is easiest to pipe a normal éclair as described and using wet fingers pinch the end to shape. It is best to bake the base of the swan first, then the necks in a separate batch. When cooled, split the body of the swan open and fill with cream, then place the neck in position. Similar to eclairs, you can then pipe an array of shapes such as rings, letters, or any shape that you prefer. A large donut ring using a wide nozzle is often known as a Paris Brest, which is filled and often topped with chocolate sauce and praline. To make a large base, or to create a Gateau Saint Honoré, make a paper template to place under your baking parchment. Using a piping bag, Pipe over the shape, either from the middle out in widening spirals, or the outside in, depending on your preferences. The Gâteau Saint-Honoré, is usually such a circle base and then topped with cream and individual puffs. The same method may be used to make squares, pillows and other shapes. To make a Croquembouche, you will need a large batch of individual puffs. Fill them with whipped cream or pastry cream and create a large pyramidic stack. This is usually built around a cone-hat like frame, or the puffs are stacked and joined in layer with a little caramel as a glue. If you use a frame, it should be covered neatly with the puffs so its invisible. After the stack has been finished drizzle molten caramel over the cone, this is best done by dipping several metal skewers into the caramel and drizzling the caramel with a light waving movement to create fine strands." +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.;" +2532,Grill a Pizza,1,none,2,Prepare the dough.,"When grilling pizza, you can use homemade dough, a premade dough ball, or a premade crust. If you are making your own crust, prepare it through the final stages, including rising. If you're using a store-bought dough ball, make sure it's thawed and risen if it was frozen." +2533,Grill a Pizza,2,none,3,Slice up your ingredients.,"If you're using veggies, make sure they're sliced and ready to go. Also, shred or slice the cheese you're going to use. If you're including meat, make sure it's cooked first and chopped or broken into pizza-sized pieces. Have them all set up in bowls, ready to go." +2534,Grill a Pizza,3,none,4,Have the sauce ready.,"You can use a pre-made pizza sauce or make your own. You can also just tomatoes and olive oil as a sauce, or use another pre-made sauce like barbecue sauce, pesto, or marinara sauce as the base of your pizza.Most stores sell pizza sauce already made in a small jar or can. If you can't find it, marinara sauce is a decent substitute. You can also use Alfredo sauce, too." +2535,Grill a Pizza,4,none,5,Roll out the dough.,"Flour a clean surface, and use a rolling pin to roll out the dough into your desired shape. Both round and square will work, as long as they fit on your grill. However, try not to get them too big, as it can be more difficult to flip.You'll need to turn the pizza as you roll to get it rolled out evenly. You'll also be fighting the elasticity of the dough. You don't want to get the dough too thin, as it can go through the grate. Keep it a little thicker than you would normally roll the dough. Lightly flour a pizza peel or other flat surface (like a pizza pan) to take the pizza out to the grill." +2536,Grill a Pizza,5,none,6,Oil the grate.,"Once your grill is heated up, you need to oil the grate. The oil will help keep the pizza from sticking. You can use a plain olive oil, or you can use one flavored with another herb or seasoning, such as garlic, to add flavor to the pizza as you grill it." +2537,Grill a Pizza,6,none,7,Oil the top side of the pizza.,"Oil is your friend when it comes to grilling pizza because the dough has a tendency to stick. Brush the top of the dough with more olive oil, being generous across the top of it. You can use a flavored or plain olive oil." +2538,Grill a Pizza,7,none,8,Grill one side of the pizza crust.,"Place the crust on the grill. You should place it oil-side down on the grill, so it keep it from sticking to the grill. Brush the side that's sticking up with more olive oil, then let it cook for about 3 minutes with the lid open and then a couple minutes with the grill closed.Check it after a minute or two with the lid closed. The bottom should be starting to set up. You don't necessarily want that side crispy. Lift up the edge of the pizza with tongs to check it. Grill marks are fine." +2539,Grill a Pizza,8,none,9,Flip the pizza.,"Once the pizza starts to set up and grill marks, flip it over. It should be starting to get brown. You can use tongs to flip it, but if you're having trouble, try using a spatula, too, to help you flip it. It shouldn't be sticking at all if it's cooked enough." +2540,Grill a Pizza,9,none,10,Pour on your sauce.,"Now that you have it flipped, it's time to add the sauce. Add on a spoonful or two of sauce. You can also use more olive oil instead, if you prefer. Quickly spread out the sauce over the whole surface of the pizza. You can use the back of a spoon or ladle to spread out the sauce. Go light on the sauce or the pizza could be soggy." +2541,Grill a Pizza,10,none,11,Add your toppings.,"Sprinkle the cheese on, or lay out slices of fresh mozzarella, if that's what you're using. You probably don't need as much as you think you do. Layer your other toppings over the top of the cheese, including your vegetables and your meats." +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. +2547,Make Albert Squares,1,none,2,Cream the butter and sugar together., +2548,Make Albert Squares,2,none,3,Add the eggs.,"Add them one at a time, beating well." +2549,Make Albert Squares,3,none,4,Add remaining ingredients to the mixture.,Combine well. +2556,Make a Connecticut Lobster Roll,0,none,1,Boil the water.,Fill a large pot ¾ full of water. Add one tablespoon of salt to the water. Bring the water to a boil over medium-high heat. +2557,Make a Connecticut Lobster Roll,1,none,2,Place the lobsters in the pot.,Use tongs to grasp each lobster by its body. Lower it head first into the boiling water. Repeat with the second lobster. +2558,Make a Connecticut Lobster Roll,2,none,3,Cook the lobsters.,"Allow the water to return to a boil. Once the water is boiling, set a timer for 20 minutes. Cook the lobsters for this amount of time, or until they turn a bright, vivid red. Use the tongs to remove the lobsters from the pot." +2559,Make a Connecticut Lobster Roll,3,none,4,Allow the lobsters to cool.,"Place the lobsters on a large plate or platter. Allow the lobsters to cool before handling. Alternatively, you can run the lobsters under cold water to speed up the cooling process." +2560,Make a Connecticut Lobster Roll,4,none,5,Remove the meat from the shells.,Twist off the claws and legs from the lobster body. Break the claws into three sections and use a lobster cracker or rolling pin to break into the shells. Use your hands or a fork to pull the meat from the claws and legs. +2561,Make a Connecticut Lobster Roll,5,none,6,Chop the lobster meat.,"After you remove the lobster meat from the claws and legs, use a knife to chop it. You will want the consistency of the lobster to be roughly chopped for the sandwich." +2562,Make a Connecticut Lobster Roll,6,none,7,Melt the butter.,Place one stick of butter in a saucepan. Add the juice of one lemon and half a teaspoon of paprika. You can omit the paprika if you wish. Melt the mixture over medium heat until the butter has liquefied. Remove from heat. +2563,Make a Connecticut Lobster Roll,7,none,8,Combine the butter and lobster.,"After removing the sauce from the heat, add the lobster meat to the saucepan. Stir the meat into the butter mixture. Season with salt to taste." +2564,Make a Connecticut Lobster Roll,8,none,9,Assemble the lobster rolls.,"Divide the lobster among four rolls. Distribute the lobster evenly on each roll. If you wish, you can butter and toast the rolls before adding the lobster mixture. Serve warm." +2565,Make Mango Chutney,0,none,1,Peel the mangoes by cutting away as much flesh as possible.,; +2566,Make Mango Chutney,1,none,2,Mash the mango flesh with a spoon or fork until you get a pulpy mixture., +2567,Make Mango Chutney,2,none,3,Heat a pan over medium heat with vegetable oil.,Cook and fry the spices and wait until the pop and sizzle. +2568,Make Mango Chutney,3,none,4,"Add the sugar, salt, and paprika in the pan.", +2569,Make Mango Chutney,4,none,5,Add the lemon juice and stir everything together as you lower the heat., +2570,Make Mango Chutney,5,none,6,Add the mango pulp into the pan.,Cook and stir for an additional 5 minutes. +2571,Make Mango Chutney,6,none,7,Mango Chutney is ready!, +2572,Make Mango Chutney,7,none,8,Store the mango chutney in an airtight container in the refrigerator., +2573,Make Chimichurri,0,A,A1,Destem and mince the fresh parsley.,"Remove the parsley leaves from the stems. Place the leaves on a cutting board and mince them with a chef’s knife. Place 2 cups of tightly packed parsley in a bowl and set to the side. This will leave you larger pieces of parsley. If you prefer finer parsley, place the leaves in your food processor and pulse until fine.;" +2574,Make Chimichurri,1,A,A2,Destem and mince the fresh oregano.,"Strip the stems of the fresh oregano leaves. Put the leaves on a cutting board and chop finely with a large chef’s knife. Scoop 3 tablespoons (44.4 ml) of oregano into a bowl and set to the side. If you prefer finer oregano, put the leaves in your food processor and pulse until fine." +2575,Make Chimichurri,2,A,A3,Mince the garlic.,Smash the cloves of garlic with the flat side of a chef’s knife. This will make it easier to peel the cloves. Remove the peel and mince the cloves of garlic by hand. Put 3 tablespoons (44.4 ml) of garlic into a bowl and set aside. +2576,Make Chimichurri,3,A,A4,Combine the ingredients in a large mixing bowl.,"Pour the minced parsley, oregano, and garlic into a mixing bowl. Add 1 ½ tablespoons red pepper flakes and stir. Pour in 1 cup extra virgin olive oil and ¼ cup red wine vinegar. Stir the mixture with a wooden spoon. If the sauce looks dry, add up to ¼ cup extra virgin olive oil." +2577,Make Chimichurri,4,A,A5,Can the sauce and let the flavors intensify.,"Pour, or decant, the chimichurri sauce into the sealed container of your choice. Leave the sauce on the counter overnight. The longer you wait to use the sauce, the more intense the flavor will become." +2578,Make Chimichurri,5,B,B1,Destem the cilantro.,"Pick the cilantro leaves off the the stem. For this recipe, you need ¾ cup destemmed cilantro leaves. Measure and pour the leaves into your food processor." +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. +2581,Make Chimichurri,8,B,B4,Add the olive oil.,Measure ¼ cup olive oil. Remove the lid and pour the oil into the food processor. Press pulse until the ingredients and blended. +2582,Make Chimichurri,9,B,B5,Add the organic mayo.,Measure 3 tablespoons (44.4 ml) organic mayo. Add the mayo to the food processor. Hold down pulse until the ingredients are combined. +2583,Make Chimichurri,10,B,B6,Can and store the aioli.,Transfer the chimichurri aioli to a sealed container. Store the sauce in the refrigerator. It will last up to one week in the fridge. +2590,Smoke Trout,0,none,1,Prepare the trout for the smoking process by following proper cutting and cleaning techniques.,"Cut the fish completely open along its backbone, and lay it open so it's flat with the skin facing down If the trout is fresh, use a gutting knife or other sharp knife to gut it. Remove the trout's gills and entrails, as well as the blood line along its backbone. If you are using frozen trout, remove the trout from the freezer and allow it to defrost slowly in the fridge. Once it's thawed, use a gutting knife or other sharp knife to cut off its head and tail. Wash the trout to remove any residue that could compromise flavor.;" +2591,Smoke Trout,1,none,2,Season or brine the trout with ready-made or homemade seasoning salt by generously sprinkling the seasoning salt along the open skin.,"You can make brine by combining the water, salt, brown sugar, and other seasonings in a bowl. Soak the trout in it for 1 hour then remove the trout and dry it on a paper towel." +2592,Smoke Trout,2,none,3,Fill the pan in the trout smokehouse or smoking unit with wood chips.,"Use woods such as pecan, alder, oak or apple for a mild smoked trout flavor. For a stronger smoked flavor, consider hickory or mesquite wood." +2593,Smoke Trout,3,none,4,Heat the smokehouse to 150 degrees Fahrenheit (66 degrees Celsius)., +2594,Smoke Trout,4,none,5,Place the trout on the grate in the smokehouse or smoker unit.,"If you're making more than one smoked trout, leave plenty of space between each fish so the smoke touches all sides of each fish evenly." +2595,Smoke Trout,5,none,6,Smoke the trout for 30 minutes., +2596,Smoke Trout,6,none,7,Increase the temperature in the trout smokehouse to 225 degrees F (107 degrees C) for another 30 minutes., +2597,Smoke Trout,7,none,8,Remove the smoked trout from the trout smokehouse., +2598,Smoke Trout,8,none,9,"Eat, refrigerate or freeze the smoked trout.", +2599,Cook Rosti,0,none,1,"Mix the flour, salt and pepper in a mixing bowl.",; +2600,Cook Rosti,1,none,2,Skin (peel) the potatoes., +2601,Cook Rosti,2,none,3,Grate the potatoes into a bowl., +2602,Cook Rosti,3,none,4,Squeeze the potatoes to remove the potato juice.,Wrap the grated potatoes inside a clean dish (tea) towel and squeeze until the grated potatoes are dry. +2603,Cook Rosti,4,none,5,Add the squeezed dry potatoes to a mixing bowl., +2604,Cook Rosti,5,none,6,Add the flour mixture in small amounts and mix it into the grated potatoes.,Try to avoid clumping the grated potatoes together. +2605,Cook Rosti,6,none,7,Add butter to the frying pan and heat until butter is hot., +2606,Cook Rosti,7,none,8,Put the potato and flour mixture into the frying pan and disperse it evenly along the pan., +2607,Cook Rosti,8,none,9,Cook the potatoes to taste.,Some people prefer their Rosti to be crispy while others enjoy just a browned golden color. +2610,Marinate Lamb Chops,1,none,2,"Place the lamb chops in a large, sealable plastic bag.", +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." +2612,Marinate Lamb Chops,3,none,4,Whisk the ingredients together in a bowl.,"The exact amounts that you use should cover at least half the chops. Try to use equal amounts of oil and acid (vinegar, juice or wine)." +2613,Marinate Lamb Chops,4,none,5,Pour the marinade into the plastic bag.,Massage the chops to coat them thoroughly with the marinade. +2615,Marinate Lamb Chops,6,none,7,Place it in the refrigerator the between 4 and 24 hours before cooking.,"The longer the chops marinate, the stronger the flavors will be." +2617,Marinate Lamb Chops,8,none,9,Remove the lamb chops from the refrigerator 30 to 45 minutes before cooking.,This will help them come to room temperature and cook evenly. +2618,Marinate Lamb Chops,9,none,10,Take the chops out one by one and pat them dry with a paper towel., +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. +2620,Marinate Lamb Chops,11,none,12,Place the chops on the grill or in the pan.,Don’t allow the chops to touch while you are cooking. Turn after three or four minutes. +2621,Marinate Lamb Chops,12,none,13,Cook the opposite side for three to four minutes., +2622,Marinate Lamb Chops,13,none,14,Remove the chops from the pan.,Set them aside to rest for five to 10 minutes. +2623,Marinate Lamb Chops,14,none,15,Serve immediately., +2624,Make Coconut Shrimp,0,A,A1,Peel and devein the shrimp.,"Since the coconut shrimp will be fried, it needs to be peeled before you cook it. Remove the shell from the shrimp (you can leave the tail if you'd like) and extract the black veins that run along the shrimp's back and belly. Continue until all of the shrimp have been processed, then give them a rinse to clean off the bits of shell. ;" +2626,Make Coconut Shrimp,2,A,A3,Batter the shrimp.,"One by one, dip each shrimp piece in the flour bowl, then the egg bowl, then the coconut bowl, in that order. Make sure that you coat each shrimp thoroughly before placing it into the next bowl." +2627,Make Coconut Shrimp,3,A,A4,Lay each battered shrimp piece on parchment or wax paper.,This keeps the shrimp from sticking to a plate. +2628,Make Coconut Shrimp,4,A,A5,Fry the shrimp.,"Pour the oil into a deep frying pan. Heat the oil to about 350 degrees F or 180 degrees C. Drop the shrimp pieces into the oil and fry each piece for 2 to 3 minutes. You can test whether the oil is ready using a kitchen thermometer, or by dipping the handle of a wooden spoon into the oil; if the spoon bubbles, the oil is ready to fry. If you don't want to deep fry the shrimp, you can fry them in a shallow pan. Fry them on one side for 1 1/2 minutes, then flip the shrimp using a pair of tongs and fry them on the other side for 1 1/2 minutes." +2629,Make Coconut Shrimp,5,A,A6,Drain the shrimp.,Lift them from the pan with a pair of tongs. Transfer the shrimp onto paper towels to drain the oil. +2630,Make Coconut Shrimp,6,A,A7,Serve the coconut shrimp.,"They go great with cocktail sauce, sweet chili sauce, mayonnaise, or any other tasty sauce." +2633,Make Coconut Shrimp,9,B,B3,Set up a dipping station.,"Mix the flour and spices in one bowl, the eggs and cream in another bowl, and put the coconut in a third bowl." +2634,Make Coconut Shrimp,10,B,B4,Batter the shrimp.,"One at a time, dip each shrimp in the flour mixture, the egg mixture, and the coconut mixture. Make sure each shrimp is completely coated in batter before moving to the next one." +2635,Make Coconut Shrimp,11,B,B5,Place the shrimp in a baking pan.,"Grease a 9x12 glass or metal baking pan and lay the shrimp on the bottom. Make sure they aren't touching one another, or else they won't cook as evenly." +2636,Make Coconut Shrimp,12,B,B6,Bake the shrimp.,"Put the baking pan in the oven and cook the shrimp for about 10 minutes, until the top is golden brown. Remove the pan from the oven and flip the shrimp to the other side, then bake for another 10 minutes. The shrimp are ready when the second side is golden brown. If the shrimp don't seem to be getting brown, you can use the broiler setting on your oven to cook them. Broil for 2 - 3 minutes on each side. Don't overcook the shrimp, or they won't be as juicy. Be sure to remove them right when they're finished." +2637,Make Coconut Shrimp,13,B,B7,Serve the shrimp.,Baked coconut shrimp are a healthy appetizer or main course. Serve them on a bed of mixed greens or with a dipping sauce such as honey mustard. +2639,Make Thin Mints,0,A,A1,Bring a double boiler to a simmer.,"Fill a saucepan about ¼ or ⅓ full with water. Bring to a simmer. Place a second pan or a glass bowl on top of the saucepan, making sure it is stable and does not touch the water.;" +2640,Make Thin Mints,1,A,A2,Melt the chocolate and peppermint oil.,"Pour the chocolate chips into the bowl. Heat until melted, stirring occasionally. Stir in peppermint oil to taste, typically about ¼ tsp (1.25mL). Remove from heat. You can use any type of chocolate, but larger chunks may require special tempering. Alternatively, replace both ingredients with mint-flavored chocolate chips, ""bits,"" or ""melts."" You can replace the oil with 1 tsp (5mL) peppermint extract, but this tends to have a weaker flavor." +2641,Make Thin Mints,2,A,A3,Choose your cookies or crackers.,"You can bake your own thin, crisp chocolate cookies, using the recipe below. For a quicker thin mint, just use one of these storebought options: Graham crackers (chocolate graham crackers match the color of thin mints) Unsalted snack crackers (Ritz crackers) Chocolate sandwich cookies (Oreos) with the filling removed" +2642,Make Thin Mints,3,A,A4,Dip the cookies into the melted chocolate.,"Ideally, use a pair of kitchen tongs to avoid breaking the cookies. Gently dip the cookie or cracker into the melted chocolate, submerge it, and pull it out again. If you don't have any tongs, you can spoon the chocolate directly onto the cookies." +2643,Make Thin Mints,4,A,A5,Let cool until hard.,"Transfer the cookies onto a wire rack, with wax paper or foil underneath to catch the drips. Let cool for about four hours in the refrigerator, until the chocolate coating hardens." +2644,Make Thin Mints,5,B,B1,Preheat your oven.,Set it to 350ºF (175ºC). +2645,Make Thin Mints,6,B,B2,Mix the butter and sugar.,"Cream the butter, adding sugar slowly. Combine until uniform and lighter in color." +2646,Make Thin Mints,7,B,B3,Mix in remaining cookie ingredients.,"Add the flour in two or three increments, mixing in each one until well combined. Thoroughly mix in baking soda, salt, cocoa powder, and vanilla extract." +2647,Make Thin Mints,8,B,B4,Knead and chill.,Knead the dough until it sticks together. Chill for 15 minutes. +2648,Make Thin Mints,9,B,B5,Form the cookies.,Roll out the dough to about ¼ in (0.6cm) thickness. Cut out cookies using cookie cutters in any shape. +2649,Make Thin Mints,10,B,B6,Bake the cookies.,"Transfer to a parchment-paper lined baking sheet. Bake until fragrant and just beginning to crack on the surface. This can take anywhere from 8 to 15 minutes, depending on how large the cookies are. Check on them regularly." +2650,Make Thin Mints,11,B,B7,Let cool.,Let them cool completely on a wire rack or parchment paper. This takes about 5–10 minutes. +2651,Make Thin Mints,12,B,B8,Melt the chocolate chips and peppermint oil.,"You can melt the chocolate chips in a microwave, but they may burn or separate. For best results, melt over a double boiler. Stir in the peppermint oil." +2652,Make Thin Mints,13,B,B9,Pour or spread the chocolate onto the cooled cookies.,"You can use a pastry brush or the bottom of a spoon to help spread it evenly. Alternatively, dip the cookies into the chocolate. Let cool completely on a wire rack, with something to catch the dripping chocolate." +2654,Make Weight Watchers Cabbage Soup,1,none,2,"In a big saucepan or Dutch oven, heat oil; add garlic.","Cook over medium-high heat, stirring all the time, 1 minute, until fragrant." +2655,Make Weight Watchers Cabbage Soup,2,none,3,"Stir in carrot and bell pepper; cook, stirring oftentimes, 5 min, until peppers are softened.", +2656,Make Weight Watchers Cabbage Soup,3,none,4,"Add cabbage and sugar; cook, stirring frequently, four minutes, until cabbage is softened.", +2657,Make Weight Watchers Cabbage Soup,4,none,5,"Add tomatoes, beans, salt and 2 1/2 cups water to vegetable mixture; bring liquid to a boil.","Stir in cooked rice; return liquid to a boil. Reduce heat to low temperature; simmer, stirring occasionally, 5 min, until mixture is heated through and flavors are blended." +2659,Make Weight Watchers Cabbage Soup,6,none,7,Divide cabbage mixture among soup bowls; top each portion with 1 1/2 teaspoons sour cream., +2660,Make Weight Watchers Cabbage Soup,7,none,8,Finished., +2661,Dehydrate Eggs for Powdered Eggs,0,none,1,Consider separating the whites and yolks.You can dehydrate the whole egg or dehydrate the white and yolk separately.,"If you plan on using the whites and yolks separately when you reconstitute the eggs, you'll need to separate the eggs before dehydrating them.;" +2662,Dehydrate Eggs for Powdered Eggs,1,none,2,Beat the eggs.,"Use a fork or whisk to beat the eggs, regardless of whether you are using whole eggs or separated whites and yolks. Alternatively, you could beat the eggs thoroughly by placing them in a food processor or blender and mixing them on medium speed for about a minute.If you separated the whites and the yolks, beat the egg whites until stiff peaks form and the egg yolks until they become thick and foamy." +2663,Dehydrate Eggs for Powdered Eggs,2,none,3,Scramble the eggs.Break open the eggs and lightly beat them with a fork or whisk.,"Pour the mixture into a nonstick skillet and cook for several minutes, stirring often, until the eggs are set but still soft. Use a nonstick skillet and do not cook the eggs with any added oil or butter. Fats will lower the shelf-life and make the powdered eggs go rancid quicker. Similarly, you should not add any milk, cheese, or other ingredients to the eggs before dehydrating them. Break the eggs up with your spatula as you cook them. Smaller pieces will dehydrate quicker and more evenly." +2664,Dehydrate Eggs for Powdered Eggs,3,none,4,"Alternatively, hard boil the eggs.","Cook the eggs in boiling water for 10 to 12 minutes. Cool the boiled eggs, peel them, and chop the whites and yolks into small pieces. You can either separate the whites and yolks or keep them together. To hard boil eggs, place the eggs in a saucepan and cover them with about 1 inch (2.5 cm) of cold water. Place the saucepan on the stove over medium to medium-high heat. Once the water reaches a boil, turn off the heat and place a lid on the saucepan. Allow the eggs to finish cooking in the hot water for 10 to 15 minutes. You can determine whether or not the egg is hard boiled by spinning it on its side on a hard table or counter. An egg that spins fast is hard boiled. An egg that spins slowly is soft boiled. Cool the eggs in cold water as soon as you remove them from the saucepan. Doing this sooner makes it easier to remove the shell. If you plan on dehydrating the whites and yolks separately, separate them before you chop them into pieces." +2665,Dehydrate Eggs for Powdered Eggs,4,none,5,Prepare the dehydrator trays.,"Place plastic, rimmed dehydrator discs into each dehydrator tray you expect to use. This is especially important if you are working with raw eggs since the shallow rim will prevent the liquid from running off the side of the tray." +2666,Dehydrate Eggs for Powdered Eggs,5,none,6,Pour the eggs into the dehydrator trays.,"Roughly half a dozen whole eggs should fit on each standard dehydrator tray. Each tray should also be able to hold one dozen egg whites or one dozen egg yolks. When working with raw eggs, simply pour the beaten egg mixture into each tray. A thin layer is preferable to a thick one. When working with cooked eggs, evenly spread the cooked egg pieces out over the tray, keeping them in a single layer." +2667,Dehydrate Eggs for Powdered Eggs,6,none,7,Run the dehydrator until the eggs are crispy.,"Place the trays in your dehydrator and set the machine to a high heat, between 135 and 145 degrees Fahrenheit (57 and 63 degrees Celsius). Dehydrate the eggs until they look like coarse, dry crumbs. For raw eggs, the process will usually take around 8 to 10 hours. For cooked eggs, the process will usually take around 10 to 12 hours. If you notice any grease lingering on otherwise dried eggs, you should dab it off with a paper towel and let the affected eggs dry a little longer before moving on." +2669,Dehydrate Eggs for Powdered Eggs,8,none,9,Pour the eggs into nonstick trays.,"Pour or spread out the prepared eggs onto nonstick baking sheets with shallow rims. You can usually fit between 6 to 12 whole eggs per baking sheet. Do not coat the baking sheet with any additional oils since fats will cause the end product to spoil faster. Pour raw eggs into each baking sheet in a thin layer. Evenly spread out small pieces of cooked egg over each baking sheet, keeping the eggs in a single layer." +2670,Dehydrate Eggs for Powdered Eggs,9,none,10,"Bake the eggs until crisp, stirring often.","Place the baking sheets in your preheated oven and cook the eggs until they become brittle and crispy. Depending on the temperature of your oven, this can take anywhere from 6 to 12 hours. Stir the eggs every two hours or so to promote even drying. If some eggs appear to dry faster than others, you can remove them early to prevent them from burning. Let the rest of the eggs continue dehydrating." +2671,Dehydrate Eggs for Powdered Eggs,10,none,11,Grind the dried eggs in a food processor.,"Place the dried eggs in a clean blender or food processor. Mix on a high setting for a minute or two until a fine, consistent powder forms. You must grind the eggs down into a fine powder; crumbs are not small enough. If you do not grind the eggs down thoroughly, they will become grainy when you try to reconstitute them. You could also grind the eggs down using a seed grinder or mortar and pestle. Doing so can take more time and energy, but the results will be the same." +2672,Dehydrate Eggs for Powdered Eggs,11,none,12,Keep the eggs in an airtight container.,"Place the powdered eggs in sanitized glass jars equipped with tight lids. You can usually pack the jar to the very top without leaving any empty headspace. If possible, use a container with non-permeable sides, like a glass jar. It is also ideal to use a container that you can vacuum seal after packing it." +2673,Dehydrate Eggs for Powdered Eggs,12,none,13,"Store the powdered eggs in a cool, dark place.","A pantry or cupboard will usually work, but a food storage area in a cellar might be even better. Storing the eggs in a refrigerator will also work. If the eggs have been thoroughly dehydrated and stored properly, they are usually safe for several months to about two years. If any moisture or fat remains, or if the eggs are not stored in an airtight container, the shelf-life is drastically reduced. Under these conditions, powdered eggs may only last one week at room temperature or three to four weeks in the refrigerator. For longer storage, place the powdered eggs in a freezer. Frozen powdered eggs can last for five years or more. Make sure that the container you use is freezer-safe, however." +2674,Dehydrate Eggs for Powdered Eggs,13,none,14,Reconstitute the eggs by mixing the powder with water.,"Mix 1 Tbsp to 2 Tbsp (15 to 30 ml) warm water with 2 Tbsp (30 ml) powdered eggs. Stir the two ingredients together thoroughly, then let it sit for about 5 minutes, or until the eggs thicken and set. Once the eggs have been rehydrated, you should be able to use them as you would use regular eggs. Cook the eggs after rehydrating them. Raw powdered eggs should always be cooked, and pre-cooked scrambled powdered eggs will usually need to be cooked again for the sake of texture. Pre-cooked boiled eggs may not need to be cooked again, though." +2676,Prepare Mexican Chilaquiles,1,A,A2,Prepare the red sauce for the chilaquiles.,"To make the red sauce, put a can of tomatoes, a jalapeno chile, 1/4 cup (56.7 g) onion and 2 garlic cloves into a blender, and blend the contents until it becomes the consistency of a coarse puree." +2677,Prepare Mexican Chilaquiles,2,A,A3,Prepare to fry the tortillas.,Here's what you should do to prepare them: Slice 8 corn tortillas into strips or wedges. Add canola oil to a skillet over medium-high heat. The oil should measure about 1/2 inch (1.27 cm) up the side of the pan. Fry the tortillas. Fry the tortillas in groups without overcrowding the pan for 10 to 20 seconds each until they are lightly browned and crisp. Remove the tortillas from the oil and drain them on paper towels. +2678,Prepare Mexican Chilaquiles,3,A,A4,Prepare the red sauce.,"Here's how you do it: Heat 1 tbsp. (14 ml) of canola oil in a skillet and then add the prepared red sauce. Stir the sauce for 5 to 10 minutes until it becomes thick and dark. Add chicken stock if the sauce becomes too thick, and then season to taste with salt. Lower the heat and simmer the sauce for another 15 minutes until it is thick enough to coat a spoon." +2679,Prepare Mexican Chilaquiles,4,A,A5,Add the shredded chicken breast to the mixture.,"Here's what you should do: Shred the chicken breast into smaller pieces while the sauce is simmering, and slice 1 small red onion into thick rings. Add the shredded chicken breast to the sauce and stir to combine. Stir the chicken until it is heated through." +2680,Prepare Mexican Chilaquiles,5,A,A6,Fry the tortilla.,"Place the fried tortilla pieces into the pan and stir the mixture together for 30 seconds, then remove the pan from the heat. Taste the mixture and add salt and pepper to taste." +2681,Prepare Mexican Chilaquiles,6,A,A7,Add the garnish.,"Crumble 1/2 cup (113 g) of queso fresco or feta cheese, 2 tbsp. (28 g) chopped cilantro and the rings of the red onion over the mixture." +2682,Prepare Mexican Chilaquiles,7,B,B1,Preheat your oven to 450°F (232°C)., +2683,Prepare Mexican Chilaquiles,8,B,B2,Heat 2 tbsp. of vegetable oil in an ovenproof skillet.," The heavier and larger the skillet, the better." +2684,Prepare Mexican Chilaquiles,9,B,B3,Add 1 1/4 cups of red onion to the skillet.,"Sauté the onion until it begins to soften, which should take about five minutes." +2685,Prepare Mexican Chilaquiles,10,B,B4,Add the turkey and the chiles.,Add 2 cups of diced cooked turkey and 1 4 oz. can of diced green chiles. Sauté those ingredients for another three minutes. +2686,Prepare Mexican Chilaquiles,11,B,B5,Stir in the salsa.,"Add the medium-hot salsa with chipotles and garlic and stir the ingredients together until it's heated through, for another 3 minutes. Season the salsa with salt and pepper to taste." +2687,Prepare Mexican Chilaquiles,12,B,B6,Stir in the tortilla chips.,Sprinkle the chips with the rest of the 1/4 cup of red onion and the 1/4 cup of chopped fresh cilantro. +2688,Prepare Mexican Chilaquiles,13,B,B7,Garnish.,Drizzle the turkey chilaquiles with sour cream and serve them while they're hot. +2689,Prepare Mexican Chilaquiles,14,C,C1,Boil the vegetables.,"To make the salsa verde, just place 8 medium husked and rinsed tomatillos, 1 serrano chile, 1/2 white onion, and 2 garlic cloves in a medium pot and add enough water to cover them. Boil the water over high heat and then let it simmer over medium-low until the vegetables are soft and tomatillos turn a nice pale green. This should take about 15-20 minutes. Then, remove the sauce from the heat and let it cool a bit." +2690,Prepare Mexican Chilaquiles,15,C,C2,Puree the vegetables.,"Move the boiled vegetables, and the water they were cooked in, to a blender. Puree them for a few seconds until they're blended. Then, add the bay leaf, thyme, salt, vegetable broth, and oregano. Keep pureeing them until they're smooth. This will give you about 1 quart of salsa verde." +2691,Prepare Mexican Chilaquiles,16,C,C3,Place a wide pot over medium-high heat and coat it with corn oil.,"Pour in the salsa verde and wait for it to bubble a little. Then, reduce the heat to medium and stir occasionally until the sauce has thickened. This should take about 10 to 15 minutes. Cover and reduce the heat to low until you're done with the chips." +2692,Prepare Mexican Chilaquiles,17,C,C4,Heat the vegetable oil.,Pour enough vegetable oil into a heavy-bottomed pot to cover about 2 inches of it. Heat the oil to 375°F (176°C) over medium-high heat. +2693,Prepare Mexican Chilaquiles,18,C,C5,Fry the tortilla strips.,"First, cut the tortillas in 8 wedges. They should look like slices of pie. Fry them in batches and turn them over with a skimmer or a slotted spoon to keep them from sticking. Keep going until they're golden brown, for about 2-3 minutes. Then remove the chips and place them on a paper towel to let them cool." +2694,Prepare Mexican Chilaquiles,19,C,C6,"Combine the salsa, chips, and eggs.","Raise the heat of the salsa verde to medium and stir in the eggs you've beaten once the sauce starts to bubble. After about five seconds, once the eggs feather into the sauce, add the tortilla chips. Toss them gently until they've absorbed enough sauce to become soft. Sprinkle Jack cheese over the tops of the chilaquiles and let it melt." +2695,Prepare Mexican Chilaquiles,20,C,C7,Garnish.,"Sprinkle the chilaquiles with queso fresco, cilantro, and chopped onion. Drizzle them with crema fresca and serve them immediately." +2696,Cook Salmon on a Cedar Wood Plank,0,none,1,Soak the planks in water.,"This will prevent them from catching fire on the grill. It is best to soak them for at least 4-6 hours, but overnight would be even better.;" +2697,Cook Salmon on a Cedar Wood Plank,1,none,2,Preheat your grill.,"Crank it up to high, and close the lid." +2698,Cook Salmon on a Cedar Wood Plank,2,none,3,Prepare the crust mixture.,"Just mix all of the ingredients in a medium sized bowl, then press it onto the top side of the fillets (not the skin side)" +2699,Cook Salmon on a Cedar Wood Plank,3,none,4,Prepare your planks.,"Take them out of the water, and sprinkle them with salt and pepper. Then place them on the grill, 3-5 minutes with the lid closed, or until they start to crackle and smoke." +2700,Cook Salmon on a Cedar Wood Plank,4,none,5,"Place the fillets carefully onto the plank, skin side down.",Leave at least an inch of space between them so they can evenly cook. +2701,Cook Salmon on a Cedar Wood Plank,5,none,6,Close the lid.,"Grill for 12-15 minutes, checking periodically to make sure the plank hasn't caught fire. If it does, no worries, just spray out the flame with your water spritzer." +2702,Cook Salmon on a Cedar Wood Plank,6,none,7,Remove the planks from the grill.,Squeeze lemon juice over the fillets. +2703,Cook Salmon on a Cedar Wood Plank,7,none,8,"Serve with a fresh salad for a healthy, delicious, and visually pleasing meal.", +2704,Make Lo Mein,0,none,1,Boil water in a pot.,"Place a large pot on the stove, and add 4 to 5 quarts (3.8 to 4.7 l) of water. To season the noodles, you should also stir in 1 to 2 tablespoons (17-34 g) of salt. Next, turn the heat to high and bring the pot to a boil.Don’t add oil to the water. While it can help keep the noodles from sticking together, it can also make them too greasy to allow the sauce to stick to them.;" +2705,Make Lo Mein,1,none,2,Add the noodles and cook until al dente.,"When the water reaches a boil, add 1 pound (450 g) of fresh lo mein noodles and allow them to cook until they are soft but still slightly firm. While you should consult the package instructions for cooking times, it typically takes about 3 minutes. If you can’t find fresh lo mein noodles at your grocery store, you can use Asian style egg noodles or even thin spaghetti in their place." +2706,Make Lo Mein,2,none,3,Drain the noodles and rinse in cold water.,"Once the noodles are finished cooking, dump them into a colander in the sink to drain away the boiling water. Next, run the noodles under cold water to chill them slightly. Shake the colander well to ensure that they’re fully drained, and set aside." +2707,Make Lo Mein,3,none,4,"Combine the soy sauces, sesame oil, dissolved sugar, and five spice powder.","In a small bowl, mix together 1 tablespoon (15 ml) of dark soy sauce, 2 tablespoons (30 ml) of light soy sauce, 1 teaspoon (5 ml) of sesame oil, 1 teaspoon (4 g) of sugar that’s been dissolved in 1 teaspoon (5 ml) hot water, and a pinch of five spice powder if you like the flavor. Stir until all of the ingredients are well blended, and then set aside. Depending on the flavors you like, you can also incorporate 1 tablespoon (15 ml) of oyster sauce, 1 tablespoon (15 ml) of hoisin sauce, and/or 1 tablespoon (15 ml) of sriracha sauce into the lo mein sauce." +2708,Make Lo Mein,4,none,5,Heat a neutral oil in a wok.,"In a large wok or skillet, place 1 tablespoon (15 ml) of a neutral oil, such as canola or vegetable oil. Heat the pan on high for 1 to 2 minutes so that the oil is hot when you add the other ingredients. You can usually tell that the oil is hot enough when it starts to shimmer in the pan." +2709,Make Lo Mein,5,none,6,"Add the garlic, mushrooms, and the scallions and stir fry.","When the oil is heated, mix 1 clove of garlic that’s been minced; 1 cup (115 g) sliced mushrooms, such as shiitakes, button, or your favorite type; and the white parts from 1 scallion that’s been cut in 2-inch (5 cm) lengths. Stir fry the mixture for approximately 30 seconds. If you like ginger, you may also want to mix 1 teaspoon (5 g) of minced or grated fresh ginger into the pan with the garlic, mushrooms, and scallions." +2710,Make Lo Mein,6,none,7,Mix the peppers and carrots into the stir fry.,"After you’ve briefly stir fried the garlic, mushrooms, and scallions, add 1 red, orange, or yellow bell pepper that’s been julienned and 1 small carrot that’s been julienned to the pan. Allow the mixture to stir fry for another 30 seconds to 1 minute. Make sure to keep the heat turned to high so the pan stays as hot as possible. You can add any of your favorite vegetables to the lo mein. Bean sprouts, bamboo shoots, baby corn, and napa cabbage are other options that you may want to consider." +2711,Make Lo Mein,7,none,8,Drizzle in the shaoxing wine and stir fry for another minute.,"After you’ve stir fried the vegetables, slowly drizzle in 1 tablespoon (15 ml) of shaoxing wine or another rice wine and combine with the other ingredients. Let the mixture stir fry for another minute.You should always be careful when adding alcohol to a hot pan because it’s highly flammable. Measure the wine beforehand and place it in a glass or bowl so you don’t have to pour directly from the bottle." +2712,Make Lo Mein,8,none,9,Stir in the snow peas and leafy greens and cook until the greens wilt.,"Once the wine is incorporated, mix a handful of snow peas that have been trimmed and a handful of leafy greens, such as bok choy or choy sum, into the pan. Stir fry the mixture on high heat until the greens begin to wilt, which should take one or two minutes." +2713,Make Lo Mein,9,none,10,Add the noodles to the pan.,"After you’ve cooked the snow peas and greens with the mixture, stir in the cooked noodles. Use tongs or chopsticks to move them through the pan, so they’re not all stuck together in a clump. The noodles can sometimes get stuck together when they sit in the bowl after cooking. To ensure that they’re loose when you add them to the pan, you may want to rinse them with warm water to break up any clumps. If you want to make a hearty meal of the lo mein, consider mixing in some type of cooked meat. Beef, chicken, pork, and shrimp are all delicious additions to vegetable lo mein." +2714,Make Lo Mein,10,none,11,Pour the sauce mixture over the noodles and stir fry for several minutes.,"Once the noodles are incorporated, add the sauce mixture that you created to the pan. Stir fry all of the ingredients until the noodles are well coated in the sauce and a uniform color. The best way to ensure that the noodles are well coated with the sauce is to use a folding motion as you stir fry. Scoop and lift the ingredients to move them through the pan." +2715,Make Lo Mein,11,none,12,Serve immediately.,"When the noodles are completely coated in the sauce, transfer the lo mein to a serving platter or individual bowls. The dish is best served while it’s still hot, so get it on the table as quickly as possible.If desired, garnish the lo mein with a drizzle of toasted sesame oil." +2718,Make Peanut Butter Millie's Cookies,2,none,3,"In a large bowl, cream the butter and sugar until they are a smooth yellow paste.","If it appears slightly grainy, don't worry - the cookies will still come out just fine." +2719,Make Peanut Butter Millie's Cookies,3,none,4,"Add your egg and vanilla extract to the butter and sugar, and thoroughly combine until no ingredients are discernible from each other.", +2721,Make Peanut Butter Millie's Cookies,5,none,6,Combine the peanut butter and the butter mix so that the shade of it turns a little darker and small chips of peanut are visible throughout the entire paste., +2722,Make Peanut Butter Millie's Cookies,6,none,7,Sift in your flour and mix well until you have a slightly grainy dough which may feel a little greasy to touch.,"If the combination is too solid or is no longer pliant, consider reducing the amount of flour added next time." +2724,Make Peanut Butter Millie's Cookies,8,none,9,"Using your fingers, separate out walnut sized blobs of the dough and space them evenly around the tray.","If necessary, use another tray." +2725,Make Peanut Butter Millie's Cookies,9,none,10,"Cook for seven to ten minutes, until still slightly doughy, a pale golden colour and soft to touch.", +2726,Make Peanut Butter Millie's Cookies,10,none,11,"Leave for five minutes to settle, then remove and put onto a plate.", +2728,Make Beer and Cheese Soup,1,none,2,Sauté the tomatoes and garlic in the butter until soft.,Whisk in the flour and oregano. +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. +2731,Make Beer and Cheese Soup,4,none,5,Sauté the mushrooms and celery in the oil with seasoning until just tender., +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." +2733,Make Baked Pork Chops With Apple Cranberry Sauce,0,none,1,Preheat oven to 350 °F (177 °C).,; +2734,Make Baked Pork Chops With Apple Cranberry Sauce,1,none,2,Season pork chops with pepper and orange zest., +2735,Make Baked Pork Chops With Apple Cranberry Sauce,2,none,3,Heat olive oil over medium heat., +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.", +2738,Make Baked Pork Chops With Apple Cranberry Sauce,5,none,6,"Remove pork chops from the pan, place them on a nonstick baking sheet, and put in the oven to cook for an additional 10 minutes (to a minimum internal temperature of 160 degrees F).", +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. +2740,Make Baked Pork Chops With Apple Cranberry Sauce,7,none,8,"Place grated apples, cinnamon stick, and bay leaf in a small saucepan.",Cook over medium heat until the apples begin to soften. +2741,Make Baked Pork Chops With Apple Cranberry Sauce,8,none,9,"Add cranberries, orange juice, and saved broth with flavorful brown bits.","Bring to a boil, and then lower to a gentle simmer. Simmer for up to 10 minutes, or until the cranberries are plump and the apples are tender. Remove the cinnamon stick." +2743,Make Baked Pork Chops With Apple Cranberry Sauce,10,none,11,Serve one pork chop with 1/4 cup of sauce and two orange segments., +2744,Make Glow in the Dark Cupcakes,0,none,1,"Combine the confectioner’s sugar, vegetable shortening, vanilla, and 3 tablespoons of tonic water in a large bowl.",Use an electric mixer to combine and beat on low speed until fully combined.; +2745,Make Glow in the Dark Cupcakes,1,none,2,Add the remaining two tablespoons of tonic water to the mixture.,Continue mixing on high until the frosting has a consistency to easily pipe the icing.. +2746,Make Glow in the Dark Cupcakes,2,none,3,Separate the frosting into two bowls.,"Set one bowl aside and add neon food coloring to the other bowl of frosting. Coordinate flavor and color; for example, use orange coloring if you plan to flavor with orange gelatin, and so on." +2747,Make Glow in the Dark Cupcakes,3,none,4,Place the neon-colored frosting in a piping bag., +2748,Make Glow in the Dark Cupcakes,4,none,5,"Pipe the frosting onto cooled, baked goods.","On each cupcake, pipe the frosting to a peak in the center." +2750,Make Glow in the Dark Cupcakes,6,none,7,Prepare the gelatin by adding 1 cup of boiling water to gelatin.,Mix well and then add the 3 tablespoons of chilled tonic water. +2751,Make Glow in the Dark Cupcakes,7,none,8,Combine well.,Then transfer to a large bowl. +2752,Make Glow in the Dark Cupcakes,8,none,9,"Dip the frozen, frosted cupcakes into the chilled, but not set, gelatin.","Dip only the frosted part of the cupcakes, not the cake. Cover the frosting completely with gelatin. Return the baked goods to the freezer." +2753,Make Glow in the Dark Cupcakes,9,none,10,Allow the cupcakes to set for a few minutes in the freezer.,"Then re-dip into the gelatin. For best results, dip the cupcakes into the gelatin up to six times, returning them to the freezer for a few minutes in between dips." +2755,Make Glow in the Dark Cupcakes,11,none,12,Serve the glow-in-the dark frosted cupcakes underneath black light.,This will show off their spooky glow. +2756,Make Kentucky Burgoo,0,none,1,Heat your oil.,"Measure your oil into a soup pot. Heat the oil over the stove on medium-high heat.To see if your oil is ready, drop something small like a grain of rice in the pan. If it sizzles, the oil is ready." +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." +2758,Make Kentucky Burgoo,2,none,3,Add the meats to the pot.,"Once the oil is ready and the meats are salted, place the meats in the pot. Add the different types of meat at once. As you're working with a lot of meat, you'll likely have to work in batches. Make sure you can still easily move and flip the meat after adding it to the pan. Overcrowding will prevent the meat from browning properly." +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. +2764,Make Kentucky Burgoo,8,none,9,Stir in broth and tomatoes.,"Once the meat is back in the pot, add both the chicken and beef broth. Then, add the can of crushed tomatoes. Stir all the ingredients until they're completely combined and then salt to taste." +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. +2771,Make Havarti Cheese,0,none,1,"Heat all of the milk to 86° F, or 30° C, and add mesophilic culture (which you can buy at your nearest cheese-making suppliers.)",Let the milk sit for 45 minutes. +2772,Make Havarti Cheese,1,none,2,"Add the calf rennet to the milk mixture, stir for one minute.",Let rest for 35 minutes. +2773,Make Havarti Cheese,2,none,3,By this point you should have curds.,"Check the curds for firmness. If they are firm, start cutting them at half-inch intervals to drain whey. Sit the curds out for a few minutes, then add the curds and stir for 15 minutes. If the curds are not firm, cook until they are firm and then do the listed steps above." +2774,Make Havarti Cheese,3,none,4,"Boil a gallon of water to 130° F, or about 54° C, then set aside.", +2776,Make Havarti Cheese,5,none,6,Add 2 tablespoons of salt and stir until the curds separate and appear dried., +2777,Make Havarti Cheese,6,none,7,Transfer the mixture to a cloth lined strainer and drain all of the whey!,You can also slice the curds to release more whey. +2778,Make Havarti Cheese,7,none,8,Now transfer to a cloth lined mold.,The mold can be any shape you want. Add an 8 pound weight (or something else that is 8 pounds) onto the cheese. Leave the weight tot 20 minutes. +2779,Make Havarti Cheese,8,none,9,"Unwrap and re-wrap the cheese, turn it over, and add 16 pounds for 2 hours.", +2784,Make Buddha Bowls,0,none,1,Use cooked rice.,"Place a few small scoops of cooked rice into a large bowl. If you're not adding any other grains or starches, consider using about 1/2 cup (125 g) of cooked rice. For a little variety, try using one of these types of rice:Jasmine or Basmati Wild Brown Bhutanese red;" +2785,Make Buddha Bowls,1,none,2,Try barley or quinoa.,"If you're tired of rice or just want a different texture, use cooked barley or quinoa. Barley will give your Buddha bowl a slightly chewy texture. Red or white quinoa will give it a slight crunch. Add a few spoonfuls of barley or quinoa if you're adding other grains or use about 1/2 cup (100 g) if not. You can also use cooked millet which is becomes light and fluffy." +2786,Make Buddha Bowls,2,none,3,Chop and roast sweet potatoes.,"If you'd prefer to get your complex carbohydrates from a vegetable instead of from grains, use sweet potatoes. Cut one sweet potato in half and drizzle it with olive oil. Place it skin-side down on a baking sheet and roast the sweet potato in a hot oven (400 degrees F or 200 C) for 25 to 30 minutes. Cut the tender sweet potato into pieces and put it in your bowl.You may want to flip the sweet potato over halfway during baking time to ensure even browning. You don't need to peel the sweet potato." +2787,Make Buddha Bowls,3,none,4,Choose fresh or cooked corn.,"Corn is a popular Buddha bowl starch because it gives the dish sweetness and beautiful color. You can use canned sweet kernel corn, thawed frozen corn, corn that you've cut right off of the cob or roasted corn. Use a few spoonfuls if you just want a little sweetness or use a large scoop if you want to add other vegetables that work well with the corn (like tomatoes, red pepper, and avocado).If you want to make a warmer Buddha bowl, try using cooked polenta. This will also make the Buddha bowl seem rich and creamy." +2788,Make Buddha Bowls,4,none,5,Add one of your favorite beans.,"Beans are a great vegetarian way to add protein to your Buddha bowls. You can soak dry beans and cook them, or roast the beans in the oven for extra flavor. You can even just open a can of your favorite beans. Give them a quick rinse to remove excess sodium and put the beans in your bowl. You can try:Black beans Kidney beans White beans Black eyed peas Chickpeas (garbanzo beans)" +2789,Make Buddha Bowls,5,none,6,Use legumes.,"To add a little variety and color, you can add legumes for protein. Cook a batch of red or brown lentils which are filling and flavorful. You can even make a simple lentil curry to spoon into your Buddha bowls. You can also add green peas or edamame for a little sweetness or crunch.You can steam the peas or add fresh peas to your bowl." +2790,Make Buddha Bowls,6,none,7,Add a vegetarian protein.,"You can also top your Buddha bowls with vegetarian proteins like tofu, seitan, and tempeh. Try sauteing cubes of tofu in your favorite spices. You can season and grill tempeh before slicing it up. Or cook seitan for a meat-like texture in your bowl.While most Buddha bowls are vegetarian or vegan, you can include meat proteins if you like. For example, shred some roasted chicken, flake some cooked fish, or use chunks of turkey breast." +2791,Make Buddha Bowls,7,none,8,Use lots of raw veggies.,"One of the fastest ways to fill your Buddha bowls is to use raw vegetables. You can make a base of leafy greens (like arugula, spinach, or kale). Top the greens with more fresh vegetables, so you get different colors, flavors, and textures.For a crunchy texture, add sliced radishes, cucumbers, or alfalfa sprouts. For a creamy taste, add sliced avocado or shelled fava beans." +2792,Make Buddha Bowls,8,none,9,Roast vegetables for extra flavor.,"Roasting vegetables caramelizes them which makes them softer and sweeter. Just line a sheet pan with your vegetables, drizzle them with olive oil, and roast them in a hot oven until they're tender. Some great vegetables for roasting include:Sliced onions Tomatoes (any kind) Cauliflower or broccoli florets Sweet potato chunks Carrot sticks" +2793,Make Buddha Bowls,9,none,10,Try steaming vegetables.,"If you don't have the time to roast the veggies or you just want the flavor of the vegetable to shine, briefly steam them. You can steam the veggies in a pot on the stove for several minutes, so they just become tender. Try steaming:Broccoli or cauliflower florets Chopped asparagus Carrot slices Green beans" +2794,Make Buddha Bowls,10,none,11,Arrange the ingredients.,"Assemble your Buddha bowls by placing whatever you like in the bowls. There's no rule about how much you should use, but to start you could aim for 1/2 cup of a grain or complex carbohydrate, 1 cup of protein, and 3 cups of vegetables. The bowl should look visually pleasing with a variety of colors and textures." +2795,Make Buddha Bowls,11,none,12,Top your Buddha bowls with dressing.,"You can use any salad dressing or dip to finish your bowls. One of the most popular dressings is made with tahini. To make enough tahini dressing for two bowls, combine:4 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon soy sauce or tamari 1 tablespoon maple syrup 4 tablespoons water" +2796,Make Buddha Bowls,12,none,13,Add a touch of bold flavor.,"Sprinkle something with a little texture or bright flavor over the bowls to finish them. You could drizzle a little herb pesto or sprinkle chia seeds or chives for crunch. For a sharp flavor, try adding a little kimchi. Or make your Buddha bowl spicy by squirting some sambal oelek or sriracha sauce on it.For a simple finish, you could stick with vinegar, olive oil, salt, and pepper." +2797,Make Reduced Fat Gingerbread People,0,none,1,"Combine the flour, cinnamon, ginger, baking soda, cloves and salt in a large bowl.",Set aside.; +2798,Make Reduced Fat Gingerbread People,1,none,2,"In a medium bowl, beat the brown sugar, oil, and butter until fluffy, 2 minutes with an electric mixer on medium speed.", +2799,Make Reduced Fat Gingerbread People,2,none,3,"Beat in the molasses, egg, and zest.", +2800,Make Reduced Fat Gingerbread People,3,none,4,Gradually add in the flour mixture until combined., +2801,Make Reduced Fat Gingerbread People,4,none,5,Divide the dough into three sections; flatted each into a disc.,"Wrap each in plastic wrap and chill thoroughly, for at least two hours and up to two days." +2802,Make Reduced Fat Gingerbread People,5,none,6,Preheat the oven to 375ºF.,Spray two baking sheets with non-stick spray. +2803,Make Reduced Fat Gingerbread People,6,none,7,Roll the dough.,"Working one disc at a time, and keeping the remaining dough in the refrigerator, roll the disc on a lightly floured counter to ¼-inch thickness." +2804,Make Reduced Fat Gingerbread People,7,none,8,Cut the dough with a three-inch gingerbread-man cutter into 16 cookies.,"Make face shapes with a knife if wished. Place on the prepared baking sheet, one inch apart, and bake until just barely dark, about eight minutes. Repeat with the remaining two discs of dough." +2805,Make Reduced Fat Gingerbread People,8,none,9,Cool on a rack.,"You can leave them like this, or you can continue to the next steps and ice them." +2806,Make Reduced Fat Gingerbread People,9,none,10,Prepare the icing in a medium bowl.,"Stir together the confectioners’ sugar, hot water, and flavoured extract until smooth. If the icing is too thick, add a few more drops of water. Tint with the food coloring, if desired." +2807,Make Reduced Fat Gingerbread People,10,none,11,Decorate the thoroughly cool gingerbread people with the icing., +2809,Make Apple Dumplings,0,none,1,Prepare your pan and oven.,Preheat the oven to 400° Fahrenheit (200° Celsius). Spread butter over a 9 x 13 inch baking pan using a pastry brush. ; +2810,Make Apple Dumplings,1,none,2,Roll the pastry out into a 24 x 16 inch rectangle on a floured surface., +2811,Make Apple Dumplings,2,none,3,Cut the pastry out into 6 square-sized pieces., +2812,Make Apple Dumplings,3,none,4,Place an apple onto each square piece.,Cut the butter into 8 pieces and add a piece into each square. Set aside the extra two pieces of butter for later use. +2813,Make Apple Dumplings,4,none,5,"Sprinkle the brown sugar, cinnamon, and nutmeg over the apples and pastry pieces.",Ensure the brown sugar goes all over the apples and is coated properly. +2814,Make Apple Dumplings,5,none,6,Make the dumplings.,"Using wet hands, bring one of the corners of the pastry square up to the top of the apple. Bring the opposite corner to the top and pinch it together. Bring up the two remaining corners and seal them together. Repeat with the rest of the dumplings. Ensure you slightly pinch the pastry dough in the corners to completely seal the dumplings." +2815,Make Apple Dumplings,6,none,7,Place the dumplings on the prepared baking tray., +2816,Make Apple Dumplings,7,none,8,Make the vanilla sauce.,"In a large saucepan combine the the sugar, vanilla extract, water, and remaining butter over medium heat. Have it boil for about five minutes until the sugar dissolves" +2817,Make Apple Dumplings,8,none,9,Slowly pour the sauce over the dumplings., +2818,Make Apple Dumplings,9,none,10,Have the dumplings bake in the oven for about 50-60 minutes until golden brown., +2819,Make Apple Dumplings,10,none,11,Serve.,Have the dumplings cool for about five minutes until warm. Place on a serving plate and serve with vanilla ice cream orwhipped cream if desired. Enjoy! +2820,Make Flank Steak Pinwheels,0,none,1,Preheat the grill pan.,"To ensure that the grill pan is hot enough to cook the steak, it’s important to preheat it. Place the pan on the stovetop, and turn the heat to high. Allow the pan to heat for approximately 5 minutes.You’ll know that the pan is hot enough when you sprinkle a few drops of water over the pan and it evaporates quickly. You can cook the flank steak pinwheels on an actual grill if you prefer. Preheat it on high just as you would with a pan.;" +2821,Make Flank Steak Pinwheels,1,none,2,Soak some toothpicks in water.,"To secure the pinwheels for grilling, you’ll need toothpicks to keep the rolls shut as they cooks. However, you need to soak the toothpicks in water first to keep them from burning. Place 8 to 10 toothpicks in a glass of water for at least 20 minutes.You can also use wooden skewers usually used for making kabobs. Soak them as you would the toothpicks." +2822,Make Flank Steak Pinwheels,2,none,3,Butterfly the steak.,"For the pinwheels, you’ll need 1 large flank steak that’s approximately 1 to 2 pounds (454 to 904 g). Ready it for the pinwheels by taking a very sharp knife and cutting the steak in half horizontally with the grain of the meat. Stop approximately 1-inch (2.5-cm) from where you would completely slice it in half, though, so the steak remains intact.Before you butterfly the steak, you may want to slice off the edges to create a square. That often makes it easier to roll it up later. As you’re cutting the steak, trim away any fat that you see. If you’re not comfortable butterflying the steak yourself, you can ask your butcher to do it when you buy the steak." +2823,Make Flank Steak Pinwheels,3,none,4,Open up the steak and season it with salt and pepper.,"Once the steak is butterflied, unfold it so it lays flat on your work surface. Season both sides of the meat with salt and freshly ground black pepper to taste.You can add other herbs to season the steak if you like. Italian seasoning, oregano, or basil would all work well." +2824,Make Flank Steak Pinwheels,4,none,5,Layer the Asiago on the steak.,"When the steak is properly seasoned, lay it out so the grain runs left to right. Spread 6 ounces (150 g) of shredded Asiago cheese across the meat to make the first layer of the pinwheel.You can substitute mozzarella or provolone for the Asiago if you prefer. Make sure to leave a 1-inch (2.5-cm) border on one end of the meat. That way, when you roll up the steak, the fillings won’t spill out." +2825,Make Flank Steak Pinwheels,5,none,6,Place the spinach over the Asiago.,"With the Asiago cheese in place on the steak, lay 8 ounces (225 g) of loose spinach leaves with the stems removed over it. Try to create as even as layer of the leaves as possible.You can substitute arugula leaves for the spinach if you prefer." +2826,Make Flank Steak Pinwheels,6,none,7,Lay the Gorgonzola and scallions over the spinach.,"After you’ve added the spinach layer, place 6 ounces (188 g) of crumbled Gorgonzola over it. Next, set 4 whole scallions over the Gorgonzola to serve as the final layer of the pinwheel.You can omit the scallions if you prefer." +2827,Make Flank Steak Pinwheels,7,none,8,Roll the steak up tightly.,"When all of the layers are in place on the steak, start rolling it up on one of the long sides. Roll away from you, keeping the steak as tight as possible.Make sure to tuck the fillings in as you roll to keep them from falling out." +2828,Make Flank Steak Pinwheels,8,none,9,Use toothpicks to seal the seam of the steak.,"Once the steak is fully rolled up, close the seam with the soaked toothpicks. Place them as evenly as you can along the seam so the meat is divided equally." +2829,Make Flank Steak Pinwheels,9,none,10,Cut the pinwheel into slices.,"With a sharp knife, carefully cut the pinwheel into slices. Use the toothpicks as a guide, cutting just behind each one. That will keep all of the pinwheels closed.Handle the steak very gently as you cut it to avoid squeezing out too much of the filling. You should wind up with 8 to 10 pinwheels when you’re finished cutting the steak." +2830,Make Flank Steak Pinwheels,10,none,11,Place the pinwheel slices in the pan and grill for several minutes.,"When the slices are cut, set them in the heated grill pan. Allow the pinwheels to cook for 6 to 7 minutes for medium-rare to medium.Adjust the cooking time based on your doneness preference. Cook the first side for 8 to 10 minutes for medium-well to well." +2831,Make Flank Steak Pinwheels,11,none,12,Flip the pinwheels and cook on the other side for several minutes.,"Once the first side of the pinwheels is finished cooking, use a spatula to carefully flip them over. Allow them to cook on the other side for another 6 to 7 minutes.You should cook each side of the pinwheel for the same amount of time, so if you’re adjusting the cooking time for the first side, do the same for the second side. To ensure that your steak is cooked properly, it’s a good idea to use a digital meat thermometer to test the temperature. Look for 120 degrees Fahrenheit (49 degrees Celsius) for medium-rare or 140 degrees Fahrenheit (60 degrees Celsius) for medium. For medium-well, look for 150 degrees Fahrenheit (66 degrees Celsius). Well done steaks should be at 155 to 160 degrees Fahrenheit (68 to 71 degrees Celsius)." +2832,Make Flank Steak Pinwheels,12,none,13,Remove the toothpicks and allow the pinwheels to rest.,"When the pinwheels are finished cooking, transfer them to a cutting board. Take out the toothpicks, and let the meat rest for approximately 5 minutes. Next, plate the pinwheels up and serve." +2833,Make Ceviche,0,A,A1,Debone 2 lbs. of fresh red snapper fillets.," To remove the bones from the fillets, simply run a knife along the snapper and cut off the hard white bones." +2834,Make Ceviche,1,A,A2,Cut the fillets into 1⁄2 inch (1.3 cm) strips., +2835,Make Ceviche,2,A,A3,Place the fillets and marinade ingredients in a non-reactive casserole dish.,"Place the fillets, 1/2 finely diced onion, 1 cup of chopped tomatoes, 1 finely diced and seeded serrano chili, 2 tsp. of salt, one pinch of cayenne pepper, and one dash of ground oregano in either a Pyrex or ceramic fish." +2836,Make Ceviche,3,A,A4,Pour 1/2 cup of fresh-squeezed lime juice and 1/2 cup of fresh-squeezed lemon juice over the mixture.,Don't stir. +2837,Make Ceviche,4,A,A5,Cover the dish., +2838,Make Ceviche,5,A,A6,Refrigerate the dish for one hour., +2839,Make Ceviche,6,A,A7,Remove the fish from the refrigerator and stir.,"After the fish has soaked in the juices, you should stir the fish and ingredients carefully, so they're evenly distributed over the fish." +2840,Make Ceviche,7,A,A8,Return the dish to the refrigerator.,"Let it sit for a few more hours. This will give the flavors enough time to blend and to fill the fish with a tangy, refreshing flavor. As the fish absorbs the flavor, its color will change from a pinkish gray and translucent to a whiter color." +2842,Make Ceviche,9,A,A10,Serve.,Remove the dish from the refrigerator and serve with tortilla chips. The ceviche can be enjoyed as a dip for the tortilla chips or the chips can serve as a compliment to the dish. +2843,Make Ceviche,10,B,B1,Rinse 1 lb. of bay scallops., Place them in a medium-sized bowl once they're rinsed. +2844,Make Ceviche,11,B,B2,Pour lime juice over the scallops.,You should juice 8 medium-sized limes to create freshly-squeezed lime juice. The scallops should be completely soaked in the juice. You can even stir them just a bit to make sure that the juice is evenly distributed. +2847,Make Ceviche,14,B,B5,Add the rest of the ingredients to the mixture.,"Add 2 diced tomatoes, 5 minced green onions, 2 sliced celery stalks, 1/2 of a minced green bell pepper, 1/2 cup of chopped fresh parsley, 1 1/2 tablespoons of olive oil, 1/8 cup of chopped fresh cilantro, and ground black pepper to taste to the scallop mixture. Stir the mixture gently until all of the ingredients are evenly distributed." +2848,Make Ceviche,15,B,B6,Serve.,Serve this tasty scallop ceviche in martini glasses and hang a slice of lime over the rim of each glass. +2849,Make Ceviche,16,C,C1,Dice 2 lbs. of tilapia fillets.," Dice it finely. It's easier to dice tilapia when it's partially frozen, and this is also better for its presentation." +2850,Make Ceviche,17,C,C2,Place the tilapia in a medium bowl., +2851,Make Ceviche,18,C,C3,Pour 1 cup of lime juice over the tilapia.,You should squeeze about 8 limes to get 1 cup of lime juice. Mix the tilapia and juice gently to combine the flavors. +2853,Make Ceviche,20,C,C5,Remove the fish from the refrigerator and drain the lime juice.,Pour the juice out of the bowl and gently squeeze the fish with your hands (if you're wearing gloves) or press into it gently with a wooden spoon. You can discard the lime juice. +2854,Make Ceviche,21,C,C6,"Add 1/2 cup of seeded chopped tomato, 1/2 of a peeled, seeded, and diced cucumber, 1/2 cup of chopped onion, and 1/4 cup of chopped fresh cilantro to the mixture.", +2855,Make Ceviche,22,C,C7,Season the mixture with salt and pepper to taste., +2856,Make Ceviche,23,C,C8,"Add 1/2 cup of clam-tomato juice, 1 tbsp. of hot sauce, and 1 diced serrano chile to the mixture.", Clamato is a popular brand of clam-tomato juice. +2859,Make Ceviche,26,C,C11,Serve.,Arrange the slices of 1 sliced avocado on top of the ceviche and serve this delicious dish with a wedge of lime. +2860,Make Ceviche,27,D,D1,Clean and cook 1/2 lb. of crawfish tail meat.," Most crawfish tail meat is sold peeled, cooked, and ready to eat, but if it's not cooked, then you'll need to heat it over a skillet for 1-10 minutes, until the meat becomes tougher but not mealy." +2861,Make Ceviche,28,D,D2,Peel and devein 1/2 lb. of shrimp.," To peel the shrimp, just pull off the head along with the legs. Pull up from the head and remove the outer shell. To devein the shrimp, just use a small paring knife to cut along the outer edge of the shrimp's back. Cut 1⁄4 inch (0.6 cm) into the back, until you reach the dark greenish vein. Pull the vein out with your fingers or the tip of the knife. If you can't see the vein, then move on." +2862,Make Ceviche,29,D,D3,Place the seafood into a glass or ceramic bowl.,"Place 1/2 lb. cleaned and cooked crawfish tail meat, 1/2 lb. jumbo lump crabmeat, and 1/2 lb. cooked, peeled, and deveined small shrimp into the bowl. If there are any shells in the meat, pick them off." +2863,Make Ceviche,30,D,D4,Pour 1/2 cup of lime juice over the seafood.,"You can mix the seafood gently to absorb the flavors, but don't break up the crab meat." +2864,Make Ceviche,31,D,D5,Cover and refrigerate.,Let the seafood absorb the flavor of the lime for at least 1 hour. +2865,Make Ceviche,32,D,D6,"Mix 1/2 cup ketchup, 2 tbsp. hot sauce, and 2 tbsp. olive oil together in a small bowl.", +2866,Make Ceviche,33,D,D7,Stir in the remaining ingredients.,"Add 1/3 cup chopped cilantro, 1/2 cup diced red onion, 1 cup peeled, seeded, and diced cucumber, 1 cup diced jicama, and 1 seeded and minced jalapeño chile pepper to the mixture. Add salt to the mixture to taste." +2867,Make Ceviche,34,D,D8,Fold this mixture into the seafood.,Place it in the refrigerator until you're ready to serve it. +2868,Make Ceviche,35,D,D9,Serve.,Slice a whole avocado and place it over this delicious mixed seafood ceviche. +2869,Cook Turnip Greens,0,none,1,Wash the greens.,"Rinse the turnip greens under cold, running water, scrubbing them gently with your fingers. Drain the leaves by drying them in a salad spinner, patting them dry with clean paper towels, or spreading them out on clean paper towels and allowing them to air dry. You could also clean the greens by allowing them to soak in a clean bowl or sink of cold water for several minutes to loosen the dirt. Quickly rinse with running water before draining.;" +2870,Cook Turnip Greens,1,none,2,Remove the stems.,"Cut the stems off at the base of each leaf using a sharp knife. Examine the leaves as you work. If there are any bruised or wilted leaves, toss them out." +2871,Cook Turnip Greens,2,none,3,Tear apart the leaves.,"Use your fingers to tear the leaves into small pieces. Each piece should be about 1/2 inch (1.27 cm). You should have roughly 12 cups (3 liters) of torn turnip greens. If desired, you can also give the turnip greens a rough chop with a sharp knife instead of tearing them apart by hand." +2872,Cook Turnip Greens,3,none,4,"Sprinkle with lemon juice.Lightly sprinkle the turnip greens with the lemon juice, tossing them gently with your hands to coat.","Let the turnip greens sit for at least 5 minutes. The lemon juice helps to activate the myrosinase enzymes in the greens and increase the formation of isothiocyanates. In short, the lemon juice prevents the greens from wilting while increasing their nutritional benefits." +2873,Cook Turnip Greens,4,none,5,Boil water in a Dutch oven.,"Fill the Dutch oven halfway with water and add a pinch of salt. Bring the water to a boil over medium-high to high heat. A 5-quart to 6-quart (5-liter to 6-liter) Dutch oven is recommended. Anything less might be too small, but anything much larger may lead to an unnecessarily long cooking time. If you do not have a Dutch oven, you can use a heavy metal stock pot, instead." +2874,Cook Turnip Greens,5,none,6,Add the greens and cook.,"Add the greens to the boiling water and cover the Dutch oven. Cook the turnip greens for 20 to 25 minutes, or until the greens are tender.Many cooks prefer to extend the cooking time by reducing the heat to medium or medium-low. Once the water slows to a simmer, cook the turnip greens for 45 to 60 minutes." +2875,Cook Turnip Greens,6,none,7,Drain the turnip greens.,Pour the contents of the Dutch oven through a colander to drain the water. Lightly press the remaining turnip leaves with your hands or the back of a wooden spoon while still inside the colander. Doing so squeezes excess liquid out of the leaves. +2876,Cook Turnip Greens,7,none,8,"Flavor the greens with butter, salt, and pepper.","Transfer the turnip greens to a large bowl and add the butter, salt, and pepper. Toss the greens with the new ingredients to flavor them. If desired, you can use olive oil instead of butter for a healthier alternative. The salt and pepper should be added according to your personal tastes. If you are uncertain about how much to use, start with roughly 1 tsp (5 ml) salt and 1 tsp (5 ml) black pepper. Toss, taste, and add more as desired." +2877,Cook Turnip Greens,8,none,9,Serve immediately.,Transfer the turnip greens to individual plates and serve. +2878,Cook Turnip Greens,9,none,10,Boil the turnip greens in chicken broth instead of water.,"The greens will absorb the broth, and the broth will add more flavor to the greens." +2879,Cook Turnip Greens,10,none,11,"Add bacon or ham to the cooking liquid.The traditional ""Southern style"" turnip green is prepared with bacon or ham as a way to offset the bitterness of the greens.","Use roughly 1 cup (250 ml) of salt pork, ham, or bacon to the cooking liquid. Brown the meat and add it, along with any pan drippings, to the greens as they begin to cook. You can also add 1 medium chopped onion and up to 1/2 tsp (2.5 ml) granulated sugar." +2880,Cook Turnip Greens,11,none,12,Cook the turnip greens in a skillet.,"Instead of cooking the greens in boiling water, sauté them in 1 Tbsp (15 ml) of olive oil until tender.This could take 5 to 15 minutes, depending on how wilted you prefer the greens to be. Instead of using olive oil, you could use bacon grease to add more flavor. Turnip greens will be crisper if prepared this way and will retain more of their bright green color." +2881,Cook Turnip Greens,12,none,13,Drizzle cooked greens with a flavorful dressing.,"Flavored vinegars and vinaigrette dressings are especially common choices. Balsamic vinegar and cider vinegar both have sweet undertones but add a complimentary tart taste to the greens. Vinaigrette dressings, like raspberry vinaigrette or balsamic vinaigrette, are a little less tart and a little more sweet, but compliment the taste of the greens in a similar manner. Drizzle soy sauce or Teriyaki over the greens for an Asian-inspired flavor. Top with slivered almonds or crunchy chow mein noodles." +2882,Cook Turnip Greens,13,none,14,Add other seasonings to vary the taste of the greens.,"This works especially well if you sauté the greens. sauté 1 medium onion, chopped, or 1 clove of garlic, minced, before sauteing the turnip greens. Sprinkle red pepper over cooked greens for a spicy kick." +2883,Cook Turnip Greens,14,none,15,"Cook the turnip greens with other greens for a more varied flavor.Try a combination of turnip greens, collard greens, and mustard greens.","Boil equal parts of each with salt, oil, garlic, bacon, and sugar." +2884,Make Coconut Rice,0,A,A1,Place the rice in a colander or sieve.,"Place 2 cups of basmati rice in a colander or sieve and rinse the rice under running, cold water until the water is clear. Just make sure the rice doesn't actually fall through the sieve. You can place the sieve over a bowl to catch any of the rice that may fall out.;" +2885,Make Coconut Rice,1,A,A2,Drain the rice.,"When you're done, add it to a saucepan with the cup of coconut milk, 3 cups of water, and the tablespoon of sea salt." +2886,Make Coconut Rice,2,A,A3,Bring the mixture to a boil.,Stir it occasionally to keep the rice from clumping together. +2887,Make Coconut Rice,3,A,A4,Reduce the heat and leave the rice to simmer for about 10-12 minutes.,"If the water is absorbed really quickly and the rice is still hard, then you can add a little bit more water to the mixture and keep stirring it to make it more fluffy." +2888,Make Coconut Rice,4,A,A5,Serve.,"Serve the rice on its own, or pair it with beef, chicken, or a vegetable mixture." +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." +2891,Make Coconut Rice,7,B,B3,Cover the cooker and set it to cook., +2892,Make Coconut Rice,8,B,B4,"After your cooker reaches ""warm"" mode, cook the rice for another 10-15 minutes.",This depends on how long it takes for the ingredients in your cooker to finish steaming. +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." +2894,Make Coconut Rice,10,B,B6,Serve.,"Enjoy this rice on its own or with chicken, veggies, or beef. You can also try it with shrimp, scallops, or other delicious seafood." +2895,Make Sesame Kale,0,none,1,Prepare the kale by washing it thoroughly.,Remove blemishes and any tough parts.; +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. +2897,Make Sesame Kale,2,none,3,Cut the capsicum (bell pepper) into small slices.,Do the same for the carrots. +2898,Make Sesame Kale,3,none,4,Heat the oil in a wok.,"Once heated, add the garlic and sauté for 10 seconds." +2899,Make Sesame Kale,4,none,5,"Add the kale strips, capsicum and carrot slices.",Stir through quickly. +2900,Make Sesame Kale,5,none,6,Pour in the broth.,Cover the wok and steam for 3 minutes (or until the kale wilts). +2901,Make Sesame Kale,6,none,7,Pour the soy sauce over the top., +2902,Make Sesame Kale,7,none,8,Place the cooked kale onto plates.,Top with the toasted sesame seeds and season to taste with black pepper. +2903,Make Sesame Kale,8,none,9,Serve.,This dish can be served either warm straight from cooking or cold after refrigeration. +2904,Make Sesame Kale,9,none,10,Finished., +2905,Make Fish Stock,0,none,1,"Choose lean, white fish.","The best types of fish bones to make stock with are those from lean, white, mild-flavored fish such as halibut, cod, flounder, sole, turbot, sea bass, haddock, hake or pollock. You can use a combination of these in your stock, if you wish.;" +2908,Make Fish Stock,3,none,4,Prepare the fish bones.,Rinse the fish bones thoroughly under running water to remove any traces of blood. Use a sharp knife to rough chop the bones into 2 inch (5.1 cm) pieces. +2909,Make Fish Stock,4,none,5,Combine the fish bones and white wine in a large pot.,"Add enough water to cover the bones, approximately 2 US quarts (2,000 ml). Bring the contents of the boil, periodically skimming the white foam from the surface using a ladle. Once the pot is boiling, reduce the heat to a low simmer." +2910,Make Fish Stock,5,none,6,Add the vegetables and herbs.,"Once you have reduced the heat, add the celery, onions, carrots and herbs to the stock pot. Add a little more water -- just enough to ensure that the vegetables are completely covered. Leave to simmer, uncovered, for about 20 minutes." +2911,Make Fish Stock,6,none,7,Remove the stock from the heat.,"After 20 minutes of simmering, remove the pot from the heat and give it a good stir. Leave the stock to steep for 10 minutes, before pouring it through a fine-mesh strainer. Season the stock with sea salt, to taste." +2912,Make Fish Stock,7,none,8,Store the finished stock.,"If you are not planning to use the fish stock in another recipe within the next hour, quickly chill it in the refrigerator. You should only cover the stock (with a lid or plastic wrap) after it has completely cooled. Fish stock will keep in the refrigerator for up to three days and in the freezer for about two months." +2917,Make Fish Stock,12,none,13,Finished., +2918,Smoke Pork Tenderloin,0,none,1,Prepare a rub or marinade.,"For the best flavor, you want to season the pork tenderloin prior to smoking it. Depending on your preference, you can use a dry rub or a marinade to help make the pork more flavorful. Prepared rubs or marinades are a good option if you’re in a hurry, but you can also create your own with your favorite spices and ingredients to pair with pork tenderloin.For a tasty dry rub for your pork tenderloin, mix together 1 ¼ cup brown sugar, ⅔ cup sugar, 3 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons ground ginger, 4 ½ teaspoons garlic powder, 4 ½ teaspoons onion salt, 1 tablespoon dry mustard, 1 ½ teaspoons cayenne pepper, 1 ½ teaspoons crushed red pepper, 1 ½ teaspoons ground cumin, 1 ½ teaspoons paprika, and ¾ teaspoon dried thyme.To make a good basic marinade for a pork tenderloin, combine a ½ teaspoon of minced garlic, ¼ cup of cola, ¼ cup of dark brown sugar, ¼ cup of soy sauce, ½ teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon minced onion, and 3 tablespoons of olive oil.;" +2919,Smoke Pork Tenderloin,1,none,2,Cut the pork.,"Before applying the rub or marinade to the tenderloin, you may want to cut it to ensure that the pieces will fit on the grill. If you’re dealing with a tenderloin that’s between 1 ½ and 3 pounds, cutting it in half is usually sufficient. For larger pieces of pork, you may need to cut into additional pieces.Pork tenderloins usually have a silvery-looking membrane known as the silverskin on the top of it. Use a sharp knife to carefully cut off the silverskin before applying the rub or marinade. You can also trim away any fat as desired." +2920,Smoke Pork Tenderloin,2,none,3,Season the tenderloin.,"Once the pork is properly cut, it’s time to season the meat. You can apply a dry rub with your fingers, making sure to apply a generous amount and cover all sides of the tenderloin. For a marinade, you can use a pastry brush to cover the entire tenderloin with the mixture.Lightly scoring the tenderloin before you apply a dry rub can help the spices better penetrate the pork. When using a marinade, you can also place it in a plastic zipper bag, add the pork to it, and move the meat around inside to ensure that it is completely covered with the mixture." +2921,Smoke Pork Tenderloin,3,none,4,Let the rub or marinade sit.,"To ensure that the flavors really have time to penetrate the pork, allow the tenderloin to sit with the rub or marinade on it for some time before smoking it. You can wrap the pork in plastic wrap or place it inside a plastic bag and store it in the refrigerator until you’re ready to cook it. With a rub, you can allow it to sit on the meat for 15 minutes to several hours. You may want to let a pork tenderloin in a marinade sit in the refrigerator overnight, but a few hours is usually sufficient.Make sure to keep the seasoned tenderloin refrigerated until it’s time to smoke it. If you marinade has citrus in it, don’t let it sit on the pork for more than two to three hours.Make sure to throw away any excess marinade that’s still in the bag or dish after you remove the pork. It can contaminate other food if you reuse it." +2922,Smoke Pork Tenderloin,4,none,5,Choose the right wood.,"For the best smoking results, the wood that you use makes a big difference. Hickory, apple, cherry, and oak are all effective in helping give your pork a delicious smoky taste. You’re also better off using wood chunks instead of chips because chunks are less likely to cause fire flare-ups.If you are using wood chips, soak them in water for at least an hour before putting them on the grill. Never use sap woods, such as pine for smoking. Not only will they ruin the taste of the pork, they can be toxic." +2923,Smoke Pork Tenderloin,5,none,6,Set up the grill up for indirect grilling.,"To effectively smoke your pork tenderloin, you must use your grill for indirect cooking. For smoking, a charcoal grill works best. Start by removing the grate and opening the grill’s bottom damper. Place coals lit by chimney starter on top of it, making sure that they’re all piled on one side of the grill.If you’re using a gas grill, start the smoking process by preheating it to medium." +2924,Smoke Pork Tenderloin,6,none,7,Add the wood when the grill reaches 250 degrees.,"It’s important to add the wood chunks or chips to the grill when it’s reached a temperature of 250 degrees Fahrenheit (121 degrees Celsius). You can get the grill to the right temperature by gradually adding coals to continue to build up the heat. Once the grill is at the right temperature, place the wood directly on top of the coals.If your grill doesn’t have a temperature gauge, you can test the temperature by holding your hand over the charcoal. If you can do it for three seconds or more, the grill needs additional coals. If it’s too hot to keep your hand over the charcoal for more than two seconds, it’s hot enough If you’re using a gas grill, put the wood in a smoker pouch or box inside the grill, set it to high until you see smoke, and then reduce the grill heat to medium." +2925,Smoke Pork Tenderloin,7,none,8,Place the tenderloin on the grate.,"Once you’ve added the wood to the grill, you’re ready to smoke your pork. Replace the grill’s grate and set the tenderloin on opposite side from the coals. Make sure to close the lid, and open the damper directly above the meat.If you’re using a gas grill, place the tenderloin on the grate directly above the smoker pouch or box." +2926,Smoke Pork Tenderloin,8,none,9,Let the pork smoke for a few hours.,"Smoking is a slow cooking process, so you have to be patient with your tenderloin and avoid opening the grill. It usually takes two and a half to three hours to smoke tenderloins that are approximately 1 ½ to 2 pounds. Make sure that the internal temperature of the pork is at least 145 degrees Fahrenheit (63 degrees Celsius) before you remove it from the grill.As a rule of thumb, it takes approximately 1 hour and 30 minutes per pound to smoke a pork tenderloin. Because you’re cooking with indirect heat, there’s no need to touch or move the meat during the heating process.With a charcoal grill, you will need to open the lid to add fresh lit coals during the smoking process to ensure that the temperature stays at 250 degrees. Use oven mitts to remove the tenderloin and the grate, add more hot charcoal, and then replace the grate and pork so you can close the lid as quickly as possible. A digital meat thermometer makes it easy to figure out if the pork is fully cooked." +2927,Smoke Pork Tenderloin,9,none,10,Allow the pork to cool before slicing.,"Once the pork tenderloin is finished smoking and you’ve removed it from the grill, wrap it in foil and allow it rest for approximately five to ten minutes. That will keep the meat juicy and flavorful. After it’s slightly cooled, slice it for serving.If you want to give your tenderloin extra flavor, you can apply barbecue sauce or more of the marinade that you used right after it comes off the grill and it’s still hot. If you’re using a marinade, just be sure that it’s fresh and hasn’t touched the raw pork." +2928,Smoke Pork Tenderloin,10,none,11,Finished., +2929,Kettle Cook Potato Chips,0,none,1,Clean and peel as many potatoes as you need based on the amount of chips you want to make.,"If you want healthier chips leave the skin on and clean well. An average-sized potato yields about 10 to 15 chips, although amounts vary based on the size of the potato and how thinly you slice it. Idaho potatoes are recommended for chips, but you can use any variety you have on hand.;" +2930,Kettle Cook Potato Chips,1,none,2,"Slice potatoes as thinly as desired, placing slices in a large bowl of water to remove excess starch and prevent browning.","A mandolin slicer can be used for a thin, even cut and added convenience." +2931,Kettle Cook Potato Chips,2,none,3,Fill 1/3 of a large kettle with the oil of your choice and heat to 300 degrees Fahrenheit (149 degrees Celsius).,"Recommended oils include canola, rice and vegetable since they have little flavor and do not alter the taste of the potatoes. Canola oil is the healthiest of these options, since it is low in saturated fat and high in heart-healthy omega-3 fat." +2932,Kettle Cook Potato Chips,3,none,4,Transfer potato slices from the large bowl of water to a colander.,"Shake off excess water, and pat the potato slices dry with paper towels." +2933,Kettle Cook Potato Chips,4,none,5,"Submerge potato slices in heated oil, cooking until they appear white and matte.","Remove the slices from the oil with a slotted spoon, and place them on a platter lined with paper towels. Do not crowd the potato slices. Cook them in multiple batches with each batch composed of a single layer at the surface of the oil." +2934,Kettle Cook Potato Chips,5,none,6,"Increase the oil heat to 350 degrees Fahrenheit (177 degrees Celsius) and re-submerge chips, cooking in batches until they are golden and crisp.", +2935,Kettle Cook Potato Chips,6,none,7,Transfer cooked chips with the slotted spoon onto a platter lined with fresh paper towels.,Pat chips lightly with additional paper towels to absorb excess oil. +2936,Kettle Cook Potato Chips,7,none,8,Season chips with salt or your choice of seasoning.,"Depending on your tastes, you can combine plain salt with garlic powder, cayenne pepper, onion powder, dry mustard, dill or other seasoning mixes." +2938,Make Chicken Fried Steak,0,none,1,Begin by pre-heating a skillet on medium-high with enough oil to cover the bottom of the skillet.,; +2939,Make Chicken Fried Steak,1,none,2,Tenderize your cube steaks a little (optional).,"Using a cooking mallet, lightly hammer each steak until it begins to tenderize and grows by roughly half." +2941,Make Chicken Fried Steak,3,none,4,Season the steaks on each side and dredge.,"To dredge, put a steak through flour, then soak in the egg mixture, then the flour again and put on resting surface. Do this for all the steaks. Let them rest for 10-15 minutes. When covering the steaks with flour for the second time, make sure they are evenly patted down and completely coated. For a fully-developed crust, make sure to pat down the steaks several times in the flour." +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. +2943,Make Chicken Fried Steak,5,none,6,Create a roux by mixing equal parts butter and flour.,Make sure you start the roux off at a low-enough temperature so that the flour doesn't burn. +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!" +2946,Make Lox,0,A,A1,Rinse the salmon and check for bones.,"To prepare homemade lox, you’ll need 1 ½ to 2 pounds (680 to 907 g) of boneless salmon fillet with the skin on. Run some cold water in the sink and rinse the fillet well. Next, examine the fillet to make sure that all of the bones have been removed.You can purchase either ""belly lox"" or regular ""lox"" fillets. Both are salmon, but belly lox comes from the stomach region of the fish. The graining of fat in the stomach region makes belly lox the better option to use when you make lox because it is more widely spaced. This results in a final product that is more desirable and less salty. If there are any pin bones left in the salmon fillet, use a small pair of tweezers or pliers to pull them out in the same direction that they’re facing. Pin bones are more likely to occur in wild salmon than farmed salmon.;" +2947,Make Lox,1,A,A2,Cut the salmon in half.,"Once the salmon is thoroughly rinsed, use a sharp knife to cut the fillet in half. Make sure that the pieces are as equal in size as you can get them." +2948,Make Lox,2,A,A3,Combine the salt and sugar.,"Add 1 cup (288 g) of kosher salt and 1 cup (200 g) of sugar to a medium bowl. Mix the ingredients together well so they’re fully blended.If you like, you can also add about ¼ teaspoon (½ g) of coarsely ground black pepper to the mixture." +2949,Make Lox,3,A,A4,Divide the salt mixture between the two salmon pieces.,"Place the two pieces of salmon in a shallow dish so they’re side by side. Pour an equal amount of the salt mixture over each piece, piling it right on top of the salmon.It may seem that there is a lot of excess salt mixture on the salmon, but the fish will absorb it during the curing process." +2950,Make Lox,4,A,A5,Set the dill on top of salmon and sandwich them together.,"After you’ve added the salt mixture to the salmon pieces, divide half a bunch of dill with the stems removed between them and add it on top of the salt. Next, place one of the salmon pieces on top of the other, being careful not to knock off the salt mixture." +2951,Make Lox,5,A,A6,Wrap the salmon and place it in a plastic bag.,"When the salmon pieces are sandwiched together, carefully wrap them in plastic wrap. Once the fish is secure in the plastic wrap, set it in a large plastic zipper bag.Before closing the zipper bag, be sure to push all of the air out of it first." +2952,Make Lox,6,A,A7,Weigh the salmon down and refrigerate it for a few days.,"Set the bag with the salmon down in a shallow dish. Place another heavy dish on top of the bag to weigh it down, and refrigerate the fish for 2 to 3 days.You can use any heavy item, such as a bottle of wine, to weigh down the salmon." +2953,Make Lox,7,A,A8,Drain the liquid from the container daily.,"While you’re curing the salmon, it’s important to keep it from getting soggy. Remove any liquid that’s been extracted from the salmon from the plastic bag and flip the fish over so both sides are evenly weighed down." +2954,Make Lox,8,A,A9,Taste the fish and remove when it’s reached the desired taste.,"At the two day mark, begin tasting the lox. Once it has the taste that desire, you can take it out of the curing container and unwrap it.If the lox isn’t properly cured after two days, you should leave in the container for another day." +2955,Make Lox,9,A,A10,Rinse the fish and slice it.,"After you’ve removed the fish from the plastic wrap, rinse it well under cold water to remove any residue. Use a sharp knife to cut it thin on the bias. Make sure to leave the skin behind.You can freeze the lox if you don’t plan to eat all of it right away. Wrap it well in plastic wrap and place it in a freezer bag for storage. You should eat it within 3 to 4 months." +2958,Make Lox,12,B,B3,Use a back and forth motion with the knife to slice the salmon.,"Once you’ve insert the knife into the salmon, move the blade back and forth in a smooth motion until you’ve cut a slice. You shouldn’t have to push too hard to cut the fish, so if you feel resistance, you may want to sharpen your blade.Use the length of the knife’s blade to make a long, sweeping back and forth motion for the cleanest cuts." +2960,Make Lox,14,C,C1,"Combine the cream cheese, scallions, dill, parsley, milk, and salt.","Add 8 ounces (225 g) of cream cheese that’s been softened to room temperature, 1 tablespoon (10 g) of minced scallions, 1 tablespoon (4 g) of minced fresh dill, 1 tablespoon (4 g) of minced fresh parsley, 1 tablespoon (15 ml) of milk, and a pinch of kosher salt to the bowl of a stand mixer with a paddle attachment. Beat the mixture on low until it is well blended.You can also use a handheld electric mixer to beat the ingredients together in a large bowl." +2961,Make Lox,15,C,C2,Cut the bagels into rounds lengthwise.,"Once the cream cheese spread is prepared, take 2 bagels and use a sharp knife to cut them into rounds lengthwise. You should create 3 rounds from each bagel for a total of 6 rounds.Plain bagels are a classic option for lox and cream cheese, but you can use any flavor that you prefer." +2962,Make Lox,16,C,C3,Spread the cream cheese mixture over three of the rounds and top it with the lox.,"After you’ve sliced the bagels into rounds, use a butter knife to smooth some of the cream cheese mixture over 3 of the rounds. Add a slice of lox to each round on top of the cream cheese mixture.You can add some capers to the lox and cream cheese if you like." +2963,Make Lox,17,C,C4,Top the cream cheese and lox with the remaining rounds and serve.,"Once you’ve added the lox, top each of the bagel pieces with the remaining 3 rounds to create sandwiches. Serve the bagels with lox and herbed cream cheese alongside some light salads or hearty soup." +2964,Make Gnocchi,0,none,1,Boil the potatoes.,"Place unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat, add 3 tsp (1 tbsp) of rock salt, then leave to boil. Check the ""Warning"" section below, however. ;" +2965,Make Gnocchi,1,none,2,Drain potatoes.,"When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain." +2966,Make Gnocchi,2,none,3,Peel the potatoes.,"To protect your hands, use a tea towel to hold the potatoes as you peel away the skins with a knife." +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." +2970,Make Gnocchi,6,none,7,Form the gnocchi.,"Sprinkle the surface with flour. Slice a fist-sized piece from the dough ball and roll out into lengths that are about 3 centimeter (1.2 in) thick. Working quickly while the dough is still warm, use a flexible knife to cut off 2 centimeter (0.8 in) pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together." +2971,Make Gnocchi,7,none,8,Boil water.,"Fill a large pan with water and add 3 tsp of rock salt. Place over a high heat, put on the lid, and bring to the boil." +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. +2973,Make Gnocchi,9,none,10,Wait for them to reach the surface.,"When the gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them to a tray. Drizzle a little oil over them and give the tray a shake." +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." +2975,Make Giblet Gravy,0,none,1,Place the giblets in a pot over medium heat.,"Take the giblets of an uncooked turkey and rinse them. Place them in a medium sized pot and pour in enough water so that it covers the giblets completely by about 2 inches (5.08 cm). Then turn the heat up to medium and let them cook.Many butchers remove the neck and other giblet parts and put them in a sealed bag which they place in the body cavity of the bird.While you are making the giblet gravy, you should also Cook a Turkey. You will use the drippings collected from the turkey to add to the gravy, so be sure to roast the turkey in a pan that collects the drippings in the bottom. Try to time the cooking of your turkey so that it is done roasting either right before you make the gravy or after you finish cooking the giblets.;" +2976,Make Giblet Gravy,1,none,2,Bring the giblets to a boil.,"Cook the giblets over medium heat until they reach a boil. Once the water is boiling, turn the heat down to low and let the giblets simmer for one hour.Simmering the giblets cooks the meat and also infuses the water with flavor to make a broth." +2977,Make Giblet Gravy,2,none,3,Take the cooked giblets out of the broth.,"Once the giblets have simmered for about an hour, the meat will be cooked through and the water will have been turned into a broth. Use a slotted spoon to remove the giblet meat and the neck and reserve the broth." +2978,Make Giblet Gravy,3,none,4,Remove the meat from the neck.,"Wait until the neck has cooled, then use your fingers to pick and strip the meat away from the neck. It should come off in thin strips. When you have taken off all the meat, dispose of the remainder of the neck." +2979,Make Giblet Gravy,4,none,5,Chop the giblets.,"Place the giblets on a cutting board, then use a heavy knife to dice them into small pieces about ½ inch (1.27 cm) long. Then combine the neck meat with the giblet meat and set them aside while you prepare the rest of the gravy." +2980,Make Giblet Gravy,5,none,6,Remove the cooked turkey from the oven.,"While you are making the giblet broth, you should also be roasting the rest of the bird. When the turkey is done roasting, take it out of the oven and move the cooked turkey off of the roasting pan." +2981,Make Giblet Gravy,6,none,7,Pour the drippings into a bowl.,Take the roasting pan that the turkey was cooking on and pour the drippings into a medium sized bowl. Use oven mitts because the pan will be extremely hot! +2982,Make Giblet Gravy,7,none,8,Let the liquid separate.,"Leave the turkey drippings in the bowl for about fifteen minutes. You should see that the liquid starts to separate, with the dark drippings at the bottom of the bowl and the clear fat rising to the top." +2983,Make Giblet Gravy,8,none,9,Skim the fat off the liquid.,"After the mixture has finished separating, use a ladle or large spoon to scoop the clear fat on top out of the mixture. Make sure not to use too much force and mix up the liquid as you are scooping out the fat.You can also slowly lower the ladle into the liquid and let the fat spill over into the bowl of the ladle. This will ensure that the mixture doesn’t get mixed. Reserve some of the fat so that you can add it to the gravy." +2984,Make Giblet Gravy,9,none,10,Place the roasting pan over medium low heat.,"Take the roasting pan you used to make the turkey and straddle it over two burners. Turn the heat up to medium low on both burners and allow the pan to heat.Using the roasting pan as opposed to a clean pan gives the gravy more flavor, because the dried drippings coating the bottom of the pan will get liquefied by the heat and will add to the flavor of the gravy." +2985,Make Giblet Gravy,10,none,11,Pour in some of the fat.,"Once the pan has heated, pour some of the fat that you separated out from the drippings into the pan. Add as much or as little as you want, depending on how rich you want the gravy, but make sure to add at least two tablespoons (29.5 ml)." +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." +2991,Make Giblet Gravy,16,none,17,Serve while hot.,"Serve the giblet gravy by drizzling it over turkey, mashed potatoes or green beans. If the gravy gets cold before serving, heat it up in a pot over the stove or microwave it in a microwave-safe bowl. Store any leftover gravy in a sealed container in the refrigerator for up to three days." +2992,Make White Chili,0,none,1,Drain and rinse the white beans.,"Open 2 14.5-ounce (411 g) cans of white beans, and pour them in a colander to drain out the liquid. Next, rinse the beans with cold water to remove the excess salt.If there is a great deal of residue on the beans, you may want to rinse them a second time to ensure that remove as much of the sodium as possible.;" +2993,Make White Chili,1,none,2,Mash half of the beans.,"Pour half of the beans into a large bowl. Using a potato masher, mash the beans until they have a chunky texture.Mashing some of the beans will help thicken up the chili. If you don’t have a potato masher, you can use a fork or a spoon to mash the beans. It may just take a little longer." +2994,Make White Chili,2,none,3,Combine the mashed and unmashed beans and set aside.,"Once you’ve finished mashing half of the beans, add the unmashed beans to the bowl. Set the beans aside until you're ready to add them to the chili." +2995,Make White Chili,3,none,4,Heat the oil in a Dutch oven.,"Place a large Dutch oven on the stove, and add 1 tablespoon (15 ml) of canola oil. Turn the burner to medium-high, and allow the oil to heat for 3 to 5 minutes, or until it starts to shimmer.You can substitute vegetable or olive oil if you prefer." +2996,Make White Chili,4,none,5,"Saute the peppers, onions, and garlic until soft.","When the oil is hot, add 1 minced jalapeno, 2 chopped poblano peppers, 1 chopped onion, and 4 minced cloves of garlic to the Dutch oven. Allow the vegetables to cook until they become soft and fragrant, which should take approximately 5 minutes.You can replace the jalapeno and poblano peppers with 2 4-ounce (113 g) cans of green chilies if you prefer." +2997,Make White Chili,5,none,6,Season the pepper mixture with salt and pepper.,"When the pepper mixture has cooked for several minutes, add Kosher salt and freshly ground black pepper to taste. Stir well to ensure that the seasonings are fully incorporated." +2998,Make White Chili,6,none,7,Mix in the other spices and saute again.,"Once you’ve seasoned the pepper mixture with salt and pepper, add 1 tablespoon (6 g) of ground cumin, 1 ½ teaspoons (4 g) of ground coriander, and 1 teaspoon (3 g) ancho chili powder to the vegetables. Allow the mixture to saute for another minute to toast the spices.You can customize the spices according to your tastes. For example, you might also mix in ⅛ to ¼ teaspoon (.25 to .5 g) of cayenne pepper if you want extra heat in the chili. You can also add oregano, paprika, or whatever spices you like." +2999,Make White Chili,7,none,8,Add the chicken stock and simmer.,"When the spices have had a chance to toast, pour 4 cups (946 ml) of chicken broth into the Dutch oven. Keep the heat on medium-high, and allow the mixture to come to a simmer, which should take approximately 5 to 10 minutes.If you want the chili to have a fresher, brighter flavor, you can add the juice from 1 to 2 limes in with the chicken stock." +3000,Make White Chili,8,none,9,Mix in the beans and simmer again.,"Once you’ve brought the chili to a simmer, add the combination of mashed and unmashed beans to the Dutch oven. Stir well, and allow the chili to simmer for another 20 minutes.Keep an eye on the chili to ensure that it doesn’t come to a full boil. If it starts to boil, lower the heat." +3001,Make White Chili,9,none,10,Taste the mixture and season accordingly.,"After the chili has simmered for 20 minutes, taste it. Add more Kosher salt, fresh ground pepper, and any other seasonings that you think are necessary." +3002,Make White Chili,10,none,11,Stir in the chicken and simmer to heat it through.,"When the seasoning is right, add 3 cups (375 g) of cooked chicken that’s been shredded or chopped to the chili. Mix well to fully incorporate the meat, and allow the chili to simmer again to warm the chicken through, which should take 5 to 7 minutes.You can use whatever type of chicken that you like in the chili as long as it’s cooked. If you’re short on time, you can purchase a rotisserie chicken from the grocery store and remove the meat from the bones for the chili." +3003,Make White Chili,11,none,12,Ladle the chili into bowls and top as desired.,"Once the chicken has been mixed into the chili and heated through, serve it in individual bowls. You can top the chili with whatever toppings you like, such as sour cream and/or shredded cheddar cheese.Other toppings you may want to add to the finished chili include crushed tortilla chips, guacamole, pico de gallo, and/or chopped jalapenos." +3004,Make White Chili,12,none,13,Finished., +3005,Cook Squirrel,0,A,A1,Place the squirrel pieces in a large saucepan and cover with water.,"Place the saucepan on the stove and bring to a boil, then reduce the heat to a simmer. Allow the squirrel meat to simmer until tender, about an hour and a half. Be sure to simmer, not boil the meat; it should not be falling off the bone when you remove it from heat. If you have an older squirrel, it may take longer for the meat to become tender.;" +3006,Cook Squirrel,1,A,A2,Drain the squirrel meat.,Pat it dry with paper towels to remove extra moisture. Set the pieces on a plate. +3007,Cook Squirrel,2,A,A3,"Mix the flour, garlic powder, cayenne pepper, and a few pinches of salt and black pepper in a bowl.", +3008,Cook Squirrel,3,A,A4,Pour oil into a frying pan.,"Heat the oil over medium high heat. The oil should cover the bottom of the pan and come 1/4 way up the sides. To deep fry the squirrel pieces, heat an inch of oil into a dutch oven or large saucepan. To test whether the oil is hot enough to fry, dip the handle of a wooden spoon into the oil. When the oil bubbles rapidly around the spoon, it's ready to fry." +3009,Cook Squirrel,4,A,A5,Dredge the squirrel pieces in the flour mixture.,"Coat the pieces one at a time, and lay them in the frying pan. Repeat until all the squirrel pieces have been dredged and are cooking in the pan." +3010,Cook Squirrel,5,A,A6,Turn the squirrel pieces over to fry on the other side.,Cook until the breading is golden brown. +3011,Cook Squirrel,6,A,A7,Set the squirrel pieces on paper towels and allow them to drain.,"Serve with foods that usually accompany fried chicken: mashed potatoes, corn, or green beans. Eat carefully, since the squirrel pieces have tiny bones." +3012,Cook Squirrel,7,B,B1,Mix the flour and a few pinches of salt and pepper in a bowl.,"Dredge the squirrel pieces in the mixture, coating them on all sides. Set the pieces on a plate." +3013,Cook Squirrel,8,B,B2,Place a Dutch oven or stewpot over medium heat.,Melt the butter in the pot. +3014,Cook Squirrel,9,B,B3,Place the squirrel pieces in the pot.,"Let them cook on each side for two to three minutes, until they are completely brown." +3015,Cook Squirrel,10,B,B4,Cover the squirrel pieces with 7 cups of water.,"Be careful, since the water will bubble when it hits the hot pot." +3016,Cook Squirrel,11,B,B5,"Add the thyme, potatoes, corn, onions, tomatoes, and a pinch of salt and pepper.",Bring the contents of the pot to a boil. +3017,Cook Squirrel,12,B,B6,Reduce the heat to a simmer and cover the pot.,"Cook the stew until the squirrel meat is tender, about 2 hours. Serve with bread. Eat carefully, since the squirrel pieces have tiny bones." +3019,Cook Squirrel,14,C,C2,Light the grill.,"Set up a charcoal grill with low, steady heat. If you're camping in the woods, build a fire and allow it it to burn down until you have hot, slow-burning embers to cook over." +3020,Cook Squirrel,15,C,C3,Drain the squirrel meat and season with salt and pepper., +3021,Cook Squirrel,16,C,C4,Lay the squirrel pieces on the grill.,"Cook over low heat for an hour, turning the pieces occasionally. If you're cooking over an outdoor fire, skewer the pieces on metal skewers or cleaned sticks. Cook for an hour, rotating occasionally. For barbecued squirrel, baste the squirrel pieces with barbecue sauce every fifteen minutes until the meat is cooked." +3022,Make Barbecued Chicken Lettuce Wraps,0,none,1,Gather the ingredients that you will need.,; +3023,Make Barbecued Chicken Lettuce Wraps,1,none,2,"Make the glaze - Put a saucepan over medium heat and combine the soy sauce, orange juice, garlic and brown sugar into the pan.","Bring the mixture to a boil and leave it to reduce the quantity by half, which takes about five minutes and then take the pan off the heat." +3024,Make Barbecued Chicken Lettuce Wraps,2,none,3,Cook the chives - Fill a saucepan halfway full of water and bring it to boil.,"After the water is boiling add the chives, give them a little stir and cook for one minute. After removing the chives put them into a bowl of iced water for 20 seconds." +3025,Make Barbecued Chicken Lettuce Wraps,3,none,4,Barbecue the chicken - Brush one side of the chicken with the glaze and put it on the grill.,Continue glazing and turning the chicken until it is cooked. +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.", +3028,Make Barbecued Chicken Lettuce Wraps,6,none,7,Serve your wraps - Place your wraps on serving dishes and drizzle glaze onto the top of the wraps., +3029,Make Barbecued Chicken Lettuce Wraps,7,none,8,Finished., +3030,Make French Fries Using a Deep Fryer,0,none,1,Wash six medium potatoes with clean water.,Peeling them is optional unless they're very dirty. ; +3031,Make French Fries Using a Deep Fryer,1,none,2,"Cut the potatoes in half, then into quarters, and finally into strips.","They don't have to be perfectly straight like the ones you see in a restaurant, just make them long." +3032,Make French Fries Using a Deep Fryer,2,none,3,Heat the oil in the deep fryer to 400 °F (204 °C)., +3033,Make French Fries Using a Deep Fryer,3,none,4,Get a basket or bowl ready to put the cooked fries in and line it with a paper towel., +3034,Make French Fries Using a Deep Fryer,4,none,5,"To cook, put the potato strips into the deep fryer for 6–7 minutes or until they're golden and crispy.","Check every so often and give the fries a good shake. Be careful, they will burn easily." +3035,Make French Fries Using a Deep Fryer,5,none,6,"After cooking, take out the fries and put them in the basket or serving bowl.",Be careful—they will be very hot. +3037,Make French Fries Using a Deep Fryer,7,none,8,Serve and enjoy., +3038,Make Spritz Cookies,0,none,1,Preheat the oven to 350ºF/180ºC.,Assemble all the ingredients and items needed to prepare the recipe.; +3039,Make Spritz Cookies,1,none,2,"In a small bowl, combine the baking powder and flour.", +3040,Make Spritz Cookies,2,none,3,"In a large bowl, beat the butter and sugar with an electric mixer or whisk until light and fluffy.", +3041,Make Spritz Cookies,3,none,4,"To the beaten butter mixture, add egg, milk, almond and vanilla extracts.",Mix well. +3042,Make Spritz Cookies,4,none,5,Slowly add the flour and baking powder mixture to the beaten mixture.,Beat until well combined. +3043,Make Spritz Cookies,5,none,6,Fill the cookie press with dough.,Select the disk patterns you wish to use and put into place. +3044,Make Spritz Cookies,6,none,7,Press the cookies onto the ungreased cookie sheet., +3045,Make Spritz Cookies,7,none,8,Place in the oven when you have a tray full.,Bake for 10 to 12 minutes or when golden brown. +3046,Make Spritz Cookies,8,none,9,Cool for 2 minutes on the cookie sheet sitting on the cooling rack.,Then remove the cookies from the sheet and leave to cool completely. +3047,Make Spritz Cookies,9,none,10,Enjoy!,"Eat these plain or decorate them. Here are some decorating tips: Sprinkles: Use chocolate, rainbow or sugar sprinkles. Add sprinkles before baking the cookies. If you haven't done so already, ice and then add them. Sandwich: Take two cookies and spread some chocolate or jelly between them. Icing: Take some cookie icing and spread it all over the cookie. Toppings: Add on other desired toppings such as nuts, colored sugar or chocolate chips." +3048,Make Spritz Cookies,10,none,11,"If giving them as a gift, place them in a pretty box.",Line the box with wax or parchment paper first and add in carefully. You might like to compartmentalize if adding different spritz shapes. Finish with a pretty bow and perhaps attach the ingredients list so that the recipient can be reassured of the contents. +3049,Make Spritz Cookies,11,none,12,Finished., +3050,Make Zero Carb Ice Cream,0,none,1,Warm the almond milk a bit by microwaving it for about a minute.,; +3051,Make Zero Carb Ice Cream,1,none,2,"Combine 2 1/2 cups of warm almond milk, oil, xanthan gum, and guar gum in a blender.","Puree/mix on a high setting for about a minute. After a minute, the mixture should be thicker and there should be no oil separating and floating to the top. If there is oil still separate from the mixture, add a pinch more xanthan gum and remix in blender. If the mixture turned out too thick, like gelatin, then too much xanthan gum was added." +3052,Make Zero Carb Ice Cream,2,none,3,"Add salt, vanilla extract, other cup of almond milk, and mix in blender for another 30-60 seconds.",Add unsweetened cocoa powder at this point if desired and blend until the powder is combined and the mixture is smooth. +3053,Make Zero Carb Ice Cream,3,none,4,Add sweetener to taste (otherwise a sweetness equivalent to 1/2 - 2/3 cup of sugar).,"Liquid sweeteners can just be added to the blender mixture and mixed. Granulated sweeteners will need to be dissolved, so the blender mixture will need to be poured in a saucepan on medium heat. Add granulated sweetener of choice and stir in saucepan until sweetener is completely dissolved." +3054,Make Zero Carb Ice Cream,4,none,5,Chill mixture in refrigerator., +3055,Make Zero Carb Ice Cream,5,none,6,"Churn ice cream according to manufacturer's instructions in an ice cream makerAfter roughly 15 - 20 minutes in the machine, the ice cream should look thicker, and then your choice of ingredients can be added (such as chopped nuts, frozen bits of fruit, chocolate chips, etc).","This will raise the carbohydrate count of the ice cream, so be careful." +3056,Make Zero Carb Ice Cream,6,none,7,Continue churning until the ice cream is the consistency of soft-serve ice cream.,Turn off the machine and scoop the soft serve into a sealable container. Place it in the freezer or dig in if you're more of a fan of soft serve. The ice cream should harden a bit after staying in the freezer. +3057,Make Zero Carb Ice Cream,7,none,8,Finished., +3059,Make Louise Cake,1,none,2,Cream the butter and sugar.,"Continue until the mixture is light and fluffy. Pour the sugar in slowly while mixing, or add a little in between mixing to make sure that the sugar is properly combined." +3060,Make Louise Cake,2,none,3,"Beat in one egg yolk at a time, then sift in flour and baking powder.","Mix well. Make sure you beat the egg yolk properly. The flour and baking powder must be sifted, so the finished cake will come out light and not dense. The mixture's consistency should resemble that of fine breadcrumbs." +3061,Make Louise Cake,3,none,4,Press the mixture evenly into the bottom of the prepared tin.,Make sure that it is firm and evenly spread. Repeatedly pat the base down so it can retain its shape. +3062,Make Louise Cake,4,none,5,Bake for ten minutes.,"Remove from the oven to cool for five minutes, then increase the oven temperature to 180 °C (356 °F) (356 fahrenheit). If the base is let to cool properly, it will harden and won't fall apart when the additional layers are added." +3063,Make Louise Cake,5,none,6,"In another bowl, beat the egg whites until they form stiff white peaks.","Add the sugar a little at a time while continuing to beat the mixture until it is thick and glossy. An electric hand mixer or stand mixer is recommended. Again, it is best to add the sugar a little at a time." +3064,Make Louise Cake,6,none,7,Gently fold into the mixture the vanilla and coconut.,Be careful when doing this. +3065,Make Louise Cake,7,none,8,Coat the cooled base evenly with the raspberry jam.,Spread the coconut and egg topping over it. Avoid mixing the jam with the coconut layer. Keep everything separate and uniform. +3066,Make Louise Cake,8,none,9,Bake for 15-20 minutes.,"Cool in the tin for ten to fifteen minutes, and cut into squares. If the Louise cake isn't cooled for long enough, it can break apart when cut, and burn. If it is also immediately stored in a container, the container will steam up and the cake will soften. Optionally top with fresh raspberries." +3068,Make Low Carb Chicken Soup,0,none,1,Put the chicken in the pot.,"In a large enough pot, place the whole chicken and cover with water.;" +3069,Make Low Carb Chicken Soup,1,none,2,Place the pot on the stove over medium heat., +3070,Make Low Carb Chicken Soup,2,none,3,Add the spices.,Add all the spices except the salt and paprika. You may use cheesecloth to make a spice sachet for ease of removal. +3071,Make Low Carb Chicken Soup,3,none,4,Bring the soon-to-be stock to a boil.,Then lower the heat and simmer for 2 hours. The chicken should pull apart easily. +3072,Make Low Carb Chicken Soup,4,none,5,Remove from heat and lift chicken out with a couple of large spoons or forks into a large bowl.,Be very careful to not drop the chicken or knock over the stock pot and don't burn yourself. +3074,Make Low Carb Chicken Soup,6,none,7,Skim the fat.,"When the broth settles, start spooning out the oil and floaters from the surface of the broth into a measuring cup for disposal." +3076,Make Low Carb Chicken Soup,8,none,9,"Add all the vegetables, except red peppers (add those in the last 15 minutes).", +3077,Make Low Carb Chicken Soup,9,none,10,"Add salt, paprika, and lemon juice.",Taste to make sure it's suitably flavored. +3078,Make Low Carb Chicken Soup,10,none,11,Add chicken meat.,Pull some of the meat (be careful it's hot) from the chicken and dice it up. Add this to the broth. +3079,Make Low Carb Chicken Soup,11,none,12,Simmer for another 30-45 minutes., +3080,Make Low Carb Chicken Soup,12,none,13,Garnish and serve.Remove from heat and serve with green onion slices (small rings) on top., +3083,Make Turtle Soup,2,none,3,Chop the vegetables.,Turtle soup is made with a variety of different vegetables that flavor the base of the soup. Prep your vegetables while the meat is thawing and coming to room temperature. Peel and chop the onion. You'll need about 1 1/2 cups total. Peel and chop the shallots. You should end up with about 1/3 cup. Chop the bell pepper and measure out 1/2 cup. Chop the celery and measure out 1/2 cup. Peel and chop the garlic and measure out 2 tablespoons. Chop the parsley and green onions - you'll need these later to serve as a garnish. +3085,Make Turtle Soup,4,none,5,Squeeze the lemon juice.,"Slice a fresh lemon into quarters and squeeze out the juice. Measure out 1/4 cup of juice, and set it aside to add to the soup." +3086,Make Turtle Soup,5,none,6,Put the meat and seasonings in a saucepan with water.,"Place the meat, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, and 6 cups of water in a large saucepan. Put a lid on the saucepan and place it on the stove over high heat. It's necessary to thoroughly cook the turtle meat before using it in the soup. Adding undercooked meat to the soup might allow potentially dangerous bacteria to survive." +3087,Make Turtle Soup,6,none,7,"Bring the water to a boil, then reduce heat and simmer.",Keep simmering and stirring for 20 minutes while the meat cooks. Use a spoon to skim off the foam that will rise to the top. +3088,Make Turtle Soup,7,none,8,Remove the meat to a platter.,Drain the water into a bowl (don't discard it) and place the meat on a platter. Allow it to cool for a few minutes before handling. Save the liquid for later - you'll need it to help flavor the soup. +3089,Make Turtle Soup,8,none,9,Cut the meat into cubes.,"Use a sharp knife to cut the meat into small, bite-sized cubes. Since turtle meat tends to be on the tougher side, make sure the pieces are small enough to chew comfortably. Set the platter of meat aside." +3090,Make Turtle Soup,9,none,10,Make a roux.,"Melt the butter in a large stockpot over medium high heat. Add the flour and use a wooden spoon to stir the mixture constantly until it thickens and turns golden brown, about five minutes. This is your roux, the base of the soup that will give it a velvety texture." +3091,Make Turtle Soup,10,none,11,Add the chopped vegetables.,"Put the chopped onions, shallot, red pepper, and celery in with the roux. Stir the mixture every few minutes and keep cooking until the vegetables soften and the onion turns translucent, about 5 minutes." +3092,Make Turtle Soup,11,none,12,Add the herbs.,"Toss in the bay leaves, garlic and thyme. Keep stirring and cooking the mixture for 2 minutes more." +3093,Make Turtle Soup,12,none,13,Add the tomatoes and turtle meat.,Mix everything together and stir as the tomatoes cook down a bit for about 3 more minutes. +3094,Make Turtle Soup,13,none,14,"Add the spices, liquids and stock.","Pour in the turtle stock reserved from cooking the meat. Add the remaining salt and cayenne. Add the lemon juice, sherry and Worcestershire sauce. Adjust the heat so that the soup comes to a low simmer, and cook for another 10 minutes." +3095,Make Turtle Soup,14,none,15,Garnish the soup to serve.,"Ladle the turtle soup into bowls and serve with chopped eggs, parsley and green onions on the side. It's delicious with a bowl of steamed rice." +3096,Make Grilled Pineapple and Rum Kebabs,0,none,1,Combine all ingredients except the pineapple together.,Stir thoroughly until the sugar has dissolved.; +3097,Make Grilled Pineapple and Rum Kebabs,1,none,2,Prepare the skewers by piercing and stacking the pineapple slices on them., +3098,Make Grilled Pineapple and Rum Kebabs,2,none,3,Set up and heat the grill., +3099,Make Grilled Pineapple and Rum Kebabs,3,none,4,Lay the pineapple skewers onto the heated grill., +3101,Make Grilled Pineapple and Rum Kebabs,5,none,6,Grill the kebabs for 10 minutes.,"Turn and baste on occasion, getting all sides." +3102,Make Grilled Pineapple and Rum Kebabs,6,none,7,Remove the skewers from the grill.,Leave on the side to cool before serving. +3105,Make Low Fat Hummus,1,none,2,Finely chop four cloves garlic., +3106,Make Low Fat Hummus,2,none,3,Mash chickpeas by hand or in food processor., +3107,Make Low Fat Hummus,3,none,4,Add onions and garlic to chickpea mash.,"Add lite ""Apple-style-Italian salad dressing, rosemary, garlic powder, salt, and pepper. Stir to combine." +3108,Make Low Fat Hummus,4,none,5,Add the zest and juice of one lime or lemon., +3109,Make Low Fat Hummus,5,none,6,Add Quarter eating teaspoon of French mustard., +3110,Make Low Fat Hummus,6,none,7,Mix well.,Chill. +3111,Make Low Fat Hummus,7,none,8,"Spread on bread and eat as is, add sandwich meats, or use as a dip for chips or vegetables.", +3112,Make Low Fat Hummus,8,none,9,Finished., +3114,Make a Dump Cake,1,A,A2,"Dump the blueberries, sugar, and cinnamon into the bottom of a 9 by 13-inch (22.86 by 33.02 centimeters) baking pan.","Give the ingredients a stir with a rubber spatula to combine them evenly.You can also use a different type of berry instead, such as sliced strawberries, raspberries, or blackberries. If you are using raspberries or blackberries, however, you might want to omit the cinnamon. You can easily turn this into a lemon-blueberry dump cake. Omit the ground cinnamon, and consider adding the juice and zest of half a lemon instead." +3115,Make a Dump Cake,2,A,A3,Pour the cake mix evenly over the blueberries.,"Use the cake mix dry and do not stir it. After you bake it, the cake mix will form a crusty, cobbler-like crust on top of the blueberries. If you wish to make a lemon-blueberry dump cake, use lemon-flavored cake mix instead of yellow cake mix." +3116,Make a Dump Cake,3,A,A4,"Pour the melted butter over the cake mix, but don't stir it.","Cut the butter into cubes, and melt it either in the microwave or in a small saucepan over the stove. Pour it evenly over the cake mix. Again, do not stir. The butter will soak into the cake mix and make it moist." +3117,Make a Dump Cake,4,A,A5,Bake the dump cake for 30 minutes.,It is ready when the cake mix crust turns a light-brown color. +3119,Make a Dump Cake,6,B,B1,Preheat your oven to 350°F (175°C)., +3120,Make a Dump Cake,7,B,B2,Dump the canned fruit into a 9 by 13-inch (22.86 by 33.02 centimeters) baking pan.,"Stir the ingredients together using a rubber spatula. For a twist, try it with canned peaches instead. You will need two 16-ounce (cc grams) cans." +3121,Make a Dump Cake,8,B,B3,Pour the cake mix evenly over the cherry and pineapple mixture.,"Use the cake mix dry and do not stir it. Once the dump cake is baked, the cake mix will form a cobbler-like crust on top. If you are making the peach version, try it with yellow cake mix instead, and sprinkle ½ teaspoon of ground cinnamon on top." +3122,Make a Dump Cake,9,B,B4,"Slice the butter, then arrange the slices on top of the cake mix.Again, do not stir the butter.","As the dump cake bakes, the butter will melt and soak into the cake mix, making it moist." +3123,Make a Dump Cake,10,B,B5,Bake the dump cake for 45 to 60 minutes.,It is ready when the cake mix turns brown and bubbly. +3124,Make a Dump Cake,11,B,B6,Allow the dump cake to cool for 10 to 15 minutes before serving.,"You can serve it as it is, or add a dollop of whipped cream (or even vanilla ice cream) for extra moisture." +3126,Make a Dump Cake,13,C,C2,"Add the sliced apples, cranberries, vanilla extract, brown sugar, and 1 teaspoon of ground cinnamon.","Stir the ingredients together until they are evenly combined. Save the rest of the ground cinnamon for later. You can use either fresh or frozen cranberries. If you are using frozen cranberries, do not thaw them. Simply toss them into the pot.You can use just about any type of apple for this recipe, but Gala, Granny Smith, and Jonagold are especially tasty." +3127,Make a Dump Cake,14,C,C3,Combine the cake mix with the remaining teaspoon of ground cinnamon in a separate bowl.,"You are using just the dry cake mix. Do not add the other ingredients listed on the box, such as the eggs or water." +3129,Make a Dump Cake,16,C,C5,"Pour the melted butter over the cake mix, but don't stir it.","Cut the butter into cubes first, then melt it in the microwave or in a small saucepan over the stove. Once the butter is melted, pour it over the cake mix. Once again, do not stir the butter into the cake mix." +3136,Make a Dump Cake,23,D,D5,Pour the batter into the greased baking pan.,Use a rubber spatula to help scrape everything out of the saucepan and spread it evenly across the bottom of the pan +3137,Make a Dump Cake,24,D,D6,Scatter the chocolate chips over the top of the cake.,Do not stir them into the batter. They will help give the top of your cake an interesting design and texture. +3143,Make a Dump Cake,30,E,E4,"Add the butter, milk, and vanilla extract.","Cut the butter into cubes first, before adding it into the bowl; this will make mixing easier. Also, make sure that the butter is soft, but not melted." +3146,Make a Dump Cake,33,E,E7,"Pour the batter into the pans, then bake the cakes for 30 to 35 minutes.Use a rubber spatula to scrape every last bit of batter out of the bowl and into the pans.",The cakes are ready when a toothpick inserted into the center comes out clean. +3148,Make a Dump Cake,35,E,E9,Prepare the whipped cream frosting.,"In a mixing bowl, stir together the heavy cream, vanilla extract, and sugar; do not whisk the cream yet. Chill the cream in the fridge for 30 minutes, then beat it with an electric mixer on medium speed until you get stiff peaks. You can also use your own frosting instead. Buttercream frosting will taste delightful, but store-bought frosting will also do." +3150,Make Fried Green Tomatoes,0,A,A1,Pick your tomatoes wisely.,"Look for tomatoes that are medium in size and firm--softer, older tomatoes tend to get a little mushy when fried. If you are picking your own green tomatoes, try to pick the ones that are just barely getting a hint of a pinkish hue. These are the best for frying because they are less bitter than fully green tomatoes and have a bit of that delicious red tomato flavor." +3151,Make Fried Green Tomatoes,1,A,A2,Heat a medium sized skillet.,"Cast-iron skillets work really well for this recipe, but any heavy skillet will work as well. Add ¼ to ½ inches of cooking oil to the pan. You don’t want to drown the tomatoes in oil so don’t put much more than ½ inches of oil into your pan. For an extra boost of flavor, add three tablespoons of bacon grease to the oil and stir until it is relatively diluted. The bacon grease will give your tomatoes an extra dose of salty deliciousness." +3152,Make Fried Green Tomatoes,2,A,A3,Wash the green tomatoes in cool water.,Make sure to get rid of any dirt or foreign debris on the surface of the tomato. Pat them dry with paper towels and proceed to the cutting board. Patting them dry will make cutting them a bit easier. +3153,Make Fried Green Tomatoes,3,A,A4,Slice the green tomatoes.,"For tomato slices that stay together best when fried, make 1⁄4 inch (0.6 cm) thick slices. For even sturdier appetizers, cut the tomatoes into thirds. If you are concerned that your tomatoes might be a little bitter (very green tomatoes can be) add a pinch of sugar each side of the slices. The sugar will cut the bitterness." +3154,Make Fried Green Tomatoes,4,A,A5,Make the mixture you will use to dip your tomatoes in.,"There are many different recipes you can use. The most common one is to combine ½ cup of buttermilk with one large egg. Whisk the two ingredients together.If you do not have buttermilk, you can whisk three eggs together. If you want to add a bit of creaminess to the mixture, you can add a dash of milk." +3155,Make Fried Green Tomatoes,5,A,A6,Make the crunchy coating for the slices.,"Again, there are several variations you can use for this part of the recipe. The most common is to use a ½ cup of cornmeal. Combine ¼ cup of flour with the ½ cup of cornmeal. Add one teaspoon of salt and a half teaspoon of pepper. Stir all of the ingredients together and set it aside.If you do not have cornmeal, you can use seasoned breadcrumbs (Italian or cracked pepper flavorings work well.) You could also crush up some crackers (Ritz work well) and set them aside in a bowl. The point is simply to add a bit of crunch to the fried tomatoes." +3156,Make Fried Green Tomatoes,6,A,A7,Pour ¼ cup of flour into a bowl.,"Lay the tomatoes slices in the flour, coating both sides evenly. Once you have done this, lay the flour-coated slices in the buttermilk and egg mixture, making sure they are fully coated in the liquid. Once coated in the egg mixture, dredge them in the cornmeal mixture (or whatever crunchy coating you chose to use.) Make sure they get a generous dipping in the crunchy concoction." +3157,Make Fried Green Tomatoes,7,A,A8,Fry the tomatoes.,Place each coated slice into the hot oil in the skillet. Make sure to give each tomato enough space or else they might fuse together while they are getting fried. Fry them for three minutes on each side. A good way to know when they are done is to watch them until they develop a golden brown color. until golden brown. +3158,Make Fried Green Tomatoes,8,A,A9,Remove them from the oil when they are golden brown.,"Use tongs to take each fried tomato out. Place them on a plate that has been covered with paper towels. The paper towels will absorb the grease that drips off of them, allowing them to become crunchy." +3159,Make Fried Green Tomatoes,9,A,A10,Serve with salt and pepper and enjoy!,Ranch also makes a great dipping sauce for these delicious fried treats. +3160,Make Fried Green Tomatoes,10,B,B1,"Pick out four firm, medium-sized green tomatoes.",These should be the same sort of tomatoes you would purchase for normal fried tomatoes. Slice the tomatoes into evenly sized discs. Generally cutting them into thirds or fourths work best. +3161,Make Fried Green Tomatoes,11,B,B2,Prepare a batter for your tomatoes.,"In a large bowl, combine one cup of flour, one tablespoon of cornstarch, and ¼ teaspoon of baking powder. You can also add any herbs you would like, as well as salt and pepper. Pour half a can of dark beer and a ½ cup of cold water into the dry mixture. Stir this mixture together.Dark beer such as a lager or an ale works best but if you only have lighter beers or ambers on hand, those should work fine as well." +3162,Make Fried Green Tomatoes,12,B,B3,Preheat oil in a heavy skillet.,"You should only pour about ½ an inch of oil into the skillet. The oil can either be vegetable oil or canola oil. Make sure the oil is fully heated by dropping a pinch of the batter into the oil. If it sizzles and immediately creates bubbles, the oil is perfectly heated." +3163,Make Fried Green Tomatoes,13,B,B4,Dip each slice of tomato in the batter.,"Make sure to coat both sides of the tomatoes evenly. Because the batter will be relatively thin and slippery, you will need to dip the tomatoes in and make sure they are coated really well." +3164,Make Fried Green Tomatoes,14,B,B5,Fry the tomatoes.,You will then need to transfer them immediately to the frying pan to ensure that none of the batter drips off. You should fry them for about three minutes or until they are golden brown. +3165,Make Fried Green Tomatoes,15,B,B6,Remove the tomatoes once they are golden brown.,Place them on a plate or pan that has been covered in paper towels. This will ensure that the excess oil drains off and the tomatoes become extra crispy. +3166,Make Fried Green Tomatoes,16,B,B7,Serve and enjoy.,Note that these are awesome when served with a dipping sauce like Ranch or marinara. +3167,Make Bolillos,0,none,1,Proof the yeast.,"Place 1/2 cup (125 ml) of warm water into a large bowl and add the yeast and sugar, stirring gently to mix the ingredients evenly. Allow the mixture to sit for 5 to 10 minutes, or until foam starts developing on the surface.If the yeast mixture does not become foamy, that means the yeast is dead or will otherwise not activate. As a result, the bread will not rise if you continue forward from here. If this happens, you should buy a new packet of yeast and start over.;" +3168,Make Bolillos,1,none,2,Add most of the remaining dough ingredients.,"Pour the remaining water into the yeast mixture, along with the oil, salt, and 2 cups (500 ml) of the all-purpose flour. Stir the contents of the bowl together using a wooden mixing spoon until evenly combined.If you have an electric stand mixer with a dough hook attachment, you could mix the dough ingredients together using that instead. The electric mixer can also help you knead the dough in future steps. Do not add all the flour at once, since doing so would make the dough harder to form. Add it in gradually, bit by bit." +3170,Make Bolillos,3,none,4,Add the rest of the flour.,"Gradually add the remaining 3 cups (750 ml) of all-purpose flour into the bowl. Add roughly 1 cup (250 ml) at a time and stir well after each addition. Continue until all the flour has been mixed in. Note that, as the dough gets thicker and tougher, you might find it more difficult to stir it using your wooden mixing spoon. Should this happen, lightly dust your hands with flour and begin mixing the dough using your hands. You can also put flour on the sides of the bowl to prevent it from sticking. If you have been mixing the dough with a stand mixer and dough hook, you will not need to blend the remaining flour in by hand." +3171,Make Bolillos,4,none,5,Knead the dough.,"Lightly flour a clean kitchen counter. Turn the dough out of the bowl and onto this surface, and knead it for 5 minutes or so.You can also add a little bit of warm water right at the beginning of the kneading process.When ready, the dough should lose most of its stickiness and should be much firmer and smoother. If you have not done so already, lightly dust your hands with flour as you work with the dough. Dust your kneading surface with flour, too." +3172,Make Bolillos,5,none,6,Let the dough rise until doubled in size.,"Place the dough into a large, lightly oiled bowl and cover it with plastic wrap. Set it aside in a warm location and let it rise for about 1 hour.The bowl you use should be roughly twice the original size of your batch of dough. Make sure that the bowl has a thin coat of vegetable oil or nonstick cooking spray along the bottom and sides before you put the dough inside. This oil should be enough to prevent the dough from sticking as it rises. You can cover the bowl with a clean, damp dish towel if you do not have plastic wrap." +3173,Make Bolillos,6,none,7,Punch down and knead the dough.,"Use your fists to gently deflate the risen dough. Lightly flour your kitchen counter again, and turn the dough out onto it. Knead the dough for another 2 minutes. Note that you may also need to sprinkle your hands with flour again, especially if the dough threatens to stick to your fingers when you touch it." +3174,Make Bolillos,7,none,8,Separate the dough into pieces.,"Start by splitting the dough into three even portions. Further divide each of these three portions into four equal pieces, forming a total of 12 evenly sized rolls. Alternatively, if you want to make more servings, you could split the full amount of dough into four equal sections. Split each of these portions into even fours, creating a total of 16 rolls." +3175,Make Bolillos,8,none,9,Form an oval.,"Roll one portion of dough in between your hands to form a roll. Place it on the counter, and gently flatten it into an oval using your fingers. The oval should be about 1/2 inch to 1 inch (1.25 to 2.5 cm) thick. Position the oval so that the long side runs from top to bottom and the shorter side runs from side to side." +3176,Make Bolillos,9,none,10,Fold each roll into thirds.,"Bring the bottom third of the oval up and over the center. Fold the top third of the oval over these two layers. Pinch the ends together into a blunt point. This process is similar to folding a piece of paper to fit in an envelope.Essentially, you need to fold each oval of dough in the same way you would fold a letter when placing it into a standard envelope." +3177,Make Bolillos,10,none,11,Arrange the rolls on a baking sheet.,"Place each uncooked roll on a parchment-lined baking sheet. Keep the seam side down, and space the rolls at least 2 inches (5 cm) apart. Instead of parchment paper, you could use a silicone baking mat. Consider sprinkling the parchment paper or silicone sheet with a little extra cornmeal for added texture." +3178,Make Bolillos,11,none,12,Cover and let rise again.,"Place a loose sheet of plastic wrap over the baking sheet and move the dough to a warm location. Let the rolls rise for 30 minutes, or until roughly doubled in volume again." +3181,Make Bolillos,14,none,15,Brush each roll with the wash. Dip a pastry brush into the wash.,Carefully brush a bit of the wash over the tops and sides of each roll. Wait until the rolls have finished rising before brushing them with the wash. +3182,Make Bolillos,15,none,16,Slash each roll lengthwise.,"Use a sharp, pointed knife to make a 1/4 inch (0.6 cm) slash from one end of each roll to the other.Stop 1/2 inch (1.25 cm) from each end of each roll. After making the slash, gently pinch the ends of each roll again to accentuate the point." +3184,Make Bolillos,17,none,18,Bake for 25 minutes.,"Place the baking sheet on the center rack of your preheated oven. Bake them until they turn a pale golden brown.Baking time might vary based on the strength of your oven and the size of your rolls. Be careful as you move the uncooked rolls into the oven. If you are too reckless or quick, you might cause them to deflate slightly. Note that the finished rolls will also have a ""hollow"" sound if you gently tap them on the bottom with your fingertip." +3185,Make Bolillos,18,none,19,Let cool on a wire rack.,Remove the baked rolls from the oven. Slip them off the baking sheet and place them on a wire cooling rack to cool. +3186,Make Bolillos,19,none,20,Enjoy your bolillos as dinner rolls or sandwiches.,"The bolillos are ready to eat once they are cool enough to handle with your hands. Eat them alongside a meal as a dinner roll. You could also slice them in half lengthwise and use the crusty bread halves for sandwiches. If you want to save the rolls, do so by placing them in an airtight container. Store them at room temperature for up to three days." +3189,Make Hermit Slices,2,none,3,"Combine the flour, spices, salt, and baking soda.","Add 1 ½ cups (360 g) of all-purpose flour, 2 teaspoons (5 g) of ground cinnamon, ¾ teaspoon (4 g) of salt, ½ teaspoon (2 ½ g) of baking soda, ½ teaspoon (1 g) of ground ginger, and ½ teaspoon (1 g) of nutmeg to a medium size bowl. Whisk the ingredients together until they’re fully mixed, and set aside.If you want even spicier hermit slices, you can also add ¼ teaspoon (½ g) of ground cloves." +3191,Make Hermit Slices,4,none,5,Mix in the egg.,"Once the brown sugar and butter mixture is light and fluffy, add 1 large egg to the bowl. Continue beating the mixture on medium-high until the egg is fully incorporated and the mixture is smooth, which should take approximately 2 minutes.Once again, be sure to scrape down the sides of the bowl occasionally as you beat the egg into the brown sugar and butter so the mixture is fully blended." +3193,Make Hermit Slices,6,none,7,Add the dry ingredients to the butter mixture.,"Once all of the wet ingredients are combined, turn the hand mixer speed down to low and gradually begin adding the dry ingredients. Blend the dough until the dry ingredients are just incorporated.Be careful not to overmix the dough. If you do, you may end up with tough cookies." +3195,Make Hermit Slices,8,none,9,Divide the dough and roll it into logs.,"When the dough is fully mixed, separate it into two equal pieces. Place them on a floured surface, and roll them each into a log that’s approximately 14-inches by 2-inches (36-cm by 5-cm).You can also shape the dough into two 12-inch by 2-inch (30-cm by 5-cm) rectangles if you prefer." +3196,Make Hermit Slices,9,none,10,Place the logs on the cookie sheet and shape them.,"When you’ve formed the dough into logs, carefully transfer them to the lined baking sheets. Use your hands to gently square off the ends of the logs." +3197,Make Hermit Slices,10,none,11,Bake the logs until they are firm.,"Place the baking sheets with the logs in the preheated oven. Allow them to bake for 20 to 30 minutes or until the edges are firm.To ensure that the logs bake evenly, rotate the cookie sheets halfway through the baking process." +3200,Make Hermit Slices,13,none,14,Brush the glaze over the logs and allow them to cool completely.,"When the logs come out of the oven, use a pastry brush to apply it all over them. Once the glaze is applied, let the logs cool for at least 20 minutes.Applying the glaze while the logs are still warm allows them to absorb the glaze more easily." +3203,Make Venison Jerky,1,none,2,Mix together all ingredients for the marinade.,Place in an easily poured container. +3204,Make Venison Jerky,2,none,3,Pour the marinade over the meat.,"Leave to marinate overnight in the refrigerator. Either place it into a container with a lid, or Ziploc bags work just as well. The venison pieces should all be cut the same thickness, with the standard being a 1/4 inch (6.35mm).This ensures that the venison jerky pieces will all cook evenly at the same time. In line with USDA advice, consider steaming or cooking the venison to 160ºF (70C) before dehydrating it." +3205,Make Venison Jerky,3,none,4,Remove the venison pieces from the fridge.,Drain well. +3206,Make Venison Jerky,4,none,5,Preheat the oven at a very low setting of around 200ºF (95C).,"Place the meat strips either directly onto the oven racks (line the base of the oven with foil to catch splatters), or placed on a cooling rack sitting on a cookie sheet brushed lightly with vegetable oil. Another neat alternative is to pierce each piece of venison with a toothpick and hang it from the upper rack of the oven.Place in the oven and leave to dry. This will take about 4 to 6 hours. If you've laid the jerky flat on a cookie sheet, it's important to turn the jerky about halfway, to ensure that it dries evenly. Otherwise, if it's hanging or sitting over the rack, it's good to stay. It's a good idea to leave the door open just a few inches or centimetres to allow the moisture to escape." +3207,Make Venison Jerky,5,none,6,Remove from the oven once dehydrated.,Leave to cool completely before placing into airtight storage; there should be no moisture present at all. Consume within 1–2 months. +3208,Make Venison Jerky,6,none,7,Use the microwave rather than the oven if preferred.,"After marinating the strips, hang over a microwave roasting rack. Set the microwave oven to high. Cook for 4–6 minutes. For every half a minute after 4 minutes, stop the oven and check the consistency and color of the jerky. When it changes from brown to dark brown and looks like jerky (leathery), it's ready.;" +3209,Make Venison Jerky,7,none,8,Store as outlined above., +3210,Make Italian Ice,0,none,1,Chop the fruit.,"Wash the fruit and chop it into large chunks. Remove any peels, pits, or stems. You can do a single fruit flavor or combine several fruits to make a mixed fruit Italian ice.Choose the freshest and ripest fruit you can find for the most flavorful Italian ice.;" +3211,Make Italian Ice,1,none,2,Blend your ingredients.,"Place the chopped fruit, sugar or honey, lemon juice, and 2 cups of the ice into a blender or food processor. Cover the machine and blend your ingredients until they're totally smooth. Add the remaining cup of ice and completely blend it into the mixture.If you don't like seeds, consider straining the mixture through a mesh strainer." +3212,Make Italian Ice,2,none,3,Try making a syrup base.,"If you don't want to use a fruit puree as a base for your Italian ice, make a syrup that you can freeze. Combine 3 cups of water with 1 1/2 cups of sugar in a saucepan. Heat the mixture until the sugar dissolves. Then stir in 1/2 cup of lime or lemon juice. Refrigerate the mixture until it's cool.To quickly cool the syrup before you freeze it, fill a large bowl with ice. Set the bowl that has your hot syrup on top of the ice in the larger bowl. Leave it there for 15 minutes till it's cooler." +3213,Make Italian Ice,3,none,4,Consider making a different flavor.,"You don't always need to use a fruit puree base to make an Italian ice. You can try making a fruit juice lemon ice for something even lighter. Or, melt chocolate and let it cool before blending it with ice to make a chocolate Italian ice. Popular Italian ice flavors include: Peach Lime Orange Lemon Coconut pineapple Raspberry" +3214,Make Italian Ice,4,none,5,Pour the mixture into a shallow pan.,"Fill a long shallow pan with the Italian ice puree. Using a long shallow pan (like a 9x13 baking dish) will help the mixture freeze faster. It will also make it easier to scrape or mix in a machine. Cover the pan with plastic wrap to prevent the Italian ice from absorbing smells from your freezer.If you want the mixture to freeze even faster, place the shallow pan in the freezer before you start making your Italian ice puree. This way, the pan will already be cold." +3215,Make Italian Ice,5,none,6,Freeze the mixture and scrape it.,"Traditionally, you should freeze the Italian ice for 30 minutes before scraping through the mixture with a fork. The mixture will be slushy. Freeze it again for another 2 hours until the mixture is firm. This will a crystallized Italian ice that you can serve.If you used a syrup base instead of the puree, you'll need to freeze the mixture longer before initially scraping. Freeze it for 1 1/2 hours, scrape the mixture with a fork, and then freeze it for another 1 1/2 hours before serving." +3216,Make Italian Ice,6,none,7,Blend the mixture for smoother Italian ice.,"If you don't want a crystallized Italian ice, you can use hand mixer with beater attachments. To do this, freeze your mixture in a long shallow pan (like a 9x13 baking dish). Once frozen, remove the mixture and put it in a blender. Cover the blender with the lid and pulse the blender until the mixture is shaved. This will make a lighter Italian ice.If you don't have a blender, transfer the frozen mixture to a large bowl. Use a hand mixer with beater attachments to blend the mixture until it's as smooth as you want it." +3217,Make Italian Ice,7,none,8,Consider using an ice cream maker.,"If you don't want to watch the Italian ice and scrape it periodically, you can also freeze it in an ice cream or gelato maker. This freezing method is hands off and will make a much smoother Italian ice. Pour the cold pureed mixture into your machine and follow the manufacturer's instructions.You should still be around when freezing the Italian ice in the ice cream maker. Most ice cream makers should only be run for about 20 to 30 minutes. If you run your machine too long, the frozen mixture will start to melt." +3218,Make Italian Ice,8,none,9,Serve the Italian ice.,"Scoop the Italian ice into cones or small bowls. If you'd like to drink the Italian ice as it melts, you may want to serve it in a tall glass with a straw. You can also add an optional garnish to show what flavor it is. You can garnish with: Sliced strawberry Lemon or lime wedge Thin slice of watermelon Sliver of mango" +3220,Make Hoppers,1,A,A2,"Mix yeast, sugar, and warm water together.","Use 1/4 cup (60 mL) water heated to 110–115ºF (43–46ºC).Briefly stir in 1 tsp (5 mL) sugar and 1 tsp dry active yeast. Let sit for 5–15 minutes, until the mixture is foamy. The temperature and sugar causes the dry yeast to activate, turning the sugar into the flavors and airiness that make good hopper dough. If you do not have a thermometer you can use for the water, use lukewarm or slightly warm water. Water that is too hot will kill the yeast, while water that is too cool will simply take longer to work. If your yeast mixture won't foam, you may be using old or damaged yeast. Try a new packet." +3221,Make Hoppers,2,A,A3,Add the yeast mixture to rice flour and salt.,"Once the yeast mixture is foamy, transfer it to a large bowl containing 3 cups (700 mL) rice flour and 1 tsp (5 mL) salt.Stir this together. Use a bowl that can hold about 3 quarts (3 liters), since the batter will expand." +3222,Make Hoppers,3,A,A4,Add coconut milk to the mixture.,"Pour in 2.5 cups (640 mL) coconut milk and stir together until you have a smooth, consistent batter, with no lumps or color changes. You may puree this if you have a blender or food processor, but with this recipe it should be fairly easy to stir the batter by hand." +3223,Make Hoppers,4,A,A5,Cover the bowl and let rise.,"Now that the yeast is active, it will continue to ferment the sugars in the batter. This will make the batter expand into an airier mixture, and add additional flavor as well. Cover the bowl and let it sit on the counter for about 2 hours.The dough will expand to about twice its size by the time it's ready.Yeast works more quickly at warmer temperature, or if it is still relatively new. Check on it after an hour to see if the batter has already expanded enough." +3224,Make Hoppers,5,A,A6,Heat a pan over medium heat.,"If you have one, use a hopper pan, also called an appam pan, which has outward sloping sides that create hopper with a thin outer rim and a thicker center. Otherwise, a small wok or nonstick skillet will work.Heat it for about two minutes." +3225,Make Hoppers,6,A,A7,Add a small amount of oil to the pan.,"Two or three drops of oil should be enough for a single hopper. Twirl the pan to make sure the oil covers the sides, or use a cloth to apply it evenly.Some people prefer not to use any oil at all, but it helps prevent your hopper from sticking to the pan." +3226,Make Hoppers,7,A,A8,Add a ladle-full of batter and swirl it around the pan.,"Add roughly 1/3 cup (80 mL) of batter to the pan. Immediately tilt the pan and move it in a circular motion so the batter covers the sides and base of the pan. A thin, lacy layer of batter should stick to the sides, with a thicker layer in the center. If the batter is too thick and won't leave the center of the pan when you twirl, stir 1/2 cup (120 mL) coconut milk or water into the batter before making your next hopper." +3227,Make Hoppers,8,A,A9,Crack an egg over the center of the hopper (optional).,"If you like, crack an egg directly over the center of the hopper. You might want to taste your first hopper plain first before you decide whether you'd like to try it with eggs. If each person is eating several hoppers, an egg for every hopper is probably too much. Consider 0-2 per person depending on their preference." +3228,Make Hoppers,9,A,A10,Cover and cook until the edges brown.,"Cover the pan with a lid and let the hopper cook for 1–4 minutes, depending on temperature and batter consistency. The hopper is ready when the edges are brown and the center is no longer runny, although you can leave them in longer for a crisper, golden-brown center if you prefer." +3229,Make Hoppers,10,A,A11,Remove from the pan carefully.,"A butter knife or other thin, flat utensil is good for removing the thin, crispy edge from the pan without breaking it. Once it's unstuck, use a spatula to transfer the hopper onto a plate. You can stack hoppers on top of each other as you cook them. If you are making a large number of hoppers (double or triple recipe) and want to keep them warm, place them in the oven at minimum temperature settings or with just the pilot light on." +3230,Make Hoppers,11,A,A12,Cook remaining batter the same way.,Grease the pan lightly between each hopper and cook each hopper in the covered pan until brown. Adjust the amount of batter you use if the hoppers are too thick to cook properly or too small to create the lacy edge around the pan sides. +3231,Make Hoppers,12,A,A13,Serve hot for breakfast or dinner.,"They are excellent for balancing out spicy curries or sambols. Because of the coconut flavor, they pair especially well with dinner dishes containing coconut." +3234,Make Hoppers,15,B,B3,Soak the uncooked rice in water for at least 4 hours.,"Use 1.5 cups of rice (350 mL).While you may be used to rice that doesn't require soaking, this recipe calls for blending the rice with other ingredients, so you'll need to soak it until it is soft enough to grind or put in a food processor." +3235,Make Hoppers,16,B,B4,Drain out the water from the soaked rice.,"Strain the soaked rice through a mesh or cloth to drain the water, leaving softened but uncooked rice." +3236,Make Hoppers,17,B,B5,"Grind the strained rice, cooked rice, and 3/4 cup (180 mL) grated coconut together.","This will take a lot of work by hand, so use a blender or food processor if you have one. Blend the uncooked rice along with the grated coconut and cooked rice to a smooth or nearly smooth batter. A slightly coarse or grainy texture is fine.Add water little by little to the batter if it looks dry or you're having trouble grinding it." +3237,Make Hoppers,18,B,B6,Mix 1/4 cup (60 mL) batter with 3/4 (180 mL) water.,"Stir the batter together to get a wetter, thinner mixture. Use a cooking pot or other cooking container. You'll cook this mixture and use it to start the batter fermenting, which adds air and flavor to the hoppers." +3240,Make Hoppers,21,B,B9,Cover and let sit for 8 hours.,"Cover the batter mixture with a cloth or lid and let it sit at room temperature. Often, people will leave it overnight and make hoppers for breakfast in the morning. The batter should nearly double in size, and appear bubbly." +3241,Make Hoppers,22,B,B10,Add remaining ingredients to the batter.,"Once the batter is ready, add 1 tsp (5 mL) salt and 2 tsp (10 mL) sugar, or according to taste. Add either 1/4 tsp (1.2 mL) baking soda or a splash of toddy, also known as palm wine. Toddy has a strong flavor, so you may want to start with as little as 1 tsp (5 mL) and increase the amount if the first hopper doesn't have a distinct sour flavor. Toddy is alcoholic, but the small amount used in this recipe should not affect sobriety." +3242,Make Hoppers,23,B,B11,Dilute the batter until it is easily poured.,"The batter should be thinner than American pancake batter. Add water or coconut milk until it is thin enough to easily swirl round the pan, but thick enough to stay together and not become entirely liquid. Stir or blend until there are no lumps." +3243,Make Hoppers,24,B,B12,Grease and heat a pan over medium heat.,"Use a cloth or paper towel to rub a small amount of oil across a hopper pan, wok, or skillet to lightly grease it. Heat for a couple minutes over medium heat; the pan doesn't need to get too hot. Small pans with wide, sloping sides work best." +3244,Make Hoppers,25,B,B13,Use a ladle to add enough batter to coat your pan.,"Depending on the size of your pan, you'll need about 1/4–1/2 cups of batter (60–120 mL). Tilt the pan and run the batter along the edges in a circle once or twice. A thin layer should be left along the sides, with a thicker center at the base of the pan." +3245,Make Hoppers,26,B,B14,Cover with a lid and cook 2–4 minutes.,"Keep an eye on the hopper. It is ready when the edges are brown and the center is soft but not runny. It may be cooked a minute or two longer if you want the center to be crisp, but many prefer to eat it with a white center. Use a spatula to transfer it to a plate once it's done." +3253,Make Nage,6,B,B1,Pour the vegetable stock into the saucepan., +3254,Make Nage,7,B,B2,Cook over medium heat to reduce.,Continue cooking until it is reduced by half. +3256,Make Nage,9,B,B4,Season to taste with salt and pepper., +3257,Make Nage,10,B,B5,Sprinkle the thyme leaves into the liquid.,Stir. +3258,Make Nage,11,B,B6,Use to poach at a simmer temperature., +3260,Make Fortune Cookies,0,none,1,Measure out strips for your fortunes on a piece of paper.,"The strips should be about 3"" (7.6cm) long and 1/2"" (1.25cm) wide. Write your fortunes out and then cut the strips. You'll need about 15 fortunes.;" +3261,Make Fortune Cookies,1,none,2,Preheat oven to 300 degrees F (150 degrees C)., +3262,Make Fortune Cookies,2,none,3,Beat the egg white in a bowl.,"Add vanilla extract, almond extract and vegetable oil." +3263,Make Fortune Cookies,3,none,4,"Put flour, cornstarch, sugar, and salt into a separate bowl.",Stir in the water. +3264,Make Fortune Cookies,4,none,5,"Add the flour, cornstarch, sugar, and salt mixture into the egg, vanilla, and almond mixture.",Stir until you have a smooth batter. +3265,Make Fortune Cookies,5,none,6,"Place tablespoons of batter onto the cookie sheet, spacing them around 2 or 3 inches (5 - 7.5cm) apart.","Tilt the baking sheet back and forth, side to side, until each tablespoon of batter forms into a circle 4 inches (10cm) in diameter." +3266,Make Fortune Cookies,6,none,7,"Bake for 15 minutes, or until the outer half turns to a golden brown color, and they are easy to remove from the baking sheet.", +3267,Make Fortune Cookies,7,none,8,"Remove the cookie with a spatula, and flip it over in your hand.",Place the fortune in the middle of the cookie. +3268,Make Fortune Cookies,8,none,9,"Form the fortune cookie shape: fold the cookie in half, then gently pull the edges downward over the rim of a glass or wooden spoon.", +3269,Make Fortune Cookies,9,none,10,Place the finished cookie in the cup of a muffin tin or teacup or whatever you think will work best so that it keeps its shape.,Continue with the rest of the cookies. +3270,Make Fortune Cookies,10,none,11,Finished., +3271,Make Peruvian Fish Ceviche,0,none,1,Puree the base.,"Place the lime juice, garlic cloves, cilantro, habenero, and red onion in a blender. Add 3 large ice cubes. Blend the ingredients until they are completely smooth. If you want the sauce to be as smooth as possible, you can strain it through a fine-mesh sieve. If you struggle to get the ingredients to blend, add a little water to loosen them up. ;" +3272,Make Peruvian Fish Ceviche,1,none,2,Add the fish juice.,"Once the ingredients are pureed and strained, add the fish or clam juice. Use a spoon to stir the ingredients well." +3273,Make Peruvian Fish Ceviche,2,none,3,Set the sauce aside.,Pour it into a bowl and cover it with a lid or a piece of plastic wrap. Place it in the refrigerator so that the flavors can begin to meld while you prepare the rest of the dish. +3274,Make Peruvian Fish Ceviche,3,none,4,Prepare the sweet potato.,"Place the sweet potato in a small pot and cover with cold water. Put a lid on the pot and place it on the stove over medium high heat. Boil the potato until the flesh gives easily when it's poked with a fork, then remove from heat and drain the water. Let the sweet potato cool, then peel it and chop the flesh into cubes. Add as much or as little sweet potato as you want. You can also supplement it with corn and other vegetables. For prettier presentation, use a melon baller to scoop the cooked flesh of the sweet potato. Set the balls aside." +3275,Make Peruvian Fish Ceviche,4,none,5,Cube the fish.,Rinse the fish pieces and pat them dry lay them on a cutting board and use a sharp knife to cut them into bite-sized cubes. +3276,Make Peruvian Fish Ceviche,5,none,6,Mix the ceviche.,Place the fish cubes in a large bowl. Add the diced peppers and salt to taste. Add the leche de tiger sauce and stir well. Place the mixture in the refrigerator for five minutes. The fish is ready to serve when it turns white. +3277,Make Peruvian Fish Ceviche,6,none,7,Serve the ceviche.,"With it's pretty colors and textures, ceviche is often served in large dessert glasses or clear glass bowls. Serve over lettuce with the sweet potato pieces on the side. Garnish with cilantro and red onion slices." +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.;" +3279,Make Fried Okra,1,A,A2,Rinse the okra.,"Place the okra in a colander and rinse it thoroughly under cool, running water. Afterward, allow the excess water to drip off by letting the okra sit in the colander for 30 to 60 seconds." +3280,Make Fried Okra,2,A,A3,Slice the okra.,"Using a sharp knife, slice the okra into 1/2 inch (1.25 cm) pieces. Keep the pieces as uniform as possible." +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." +3282,Make Fried Okra,4,A,A5,Coat the okra with the eggs.,"Place the eggs in a medium bowl and beat them lightly using a whisk or fork. Toss the sliced okra in the beaten eggs, stirring until all sides are evenly coated. If desired, you could use 3 to 4 egg whites instead of using 2 whole eggs. Doing so will make the final coating lighter and crispier in texture." +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." +3286,Make Fried Okra,8,B,B1,"Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).Meanwhile, prepare a shallow baking sheet by lining it with aluminum foil.","Alternatively, you can also line the baking sheet with parchment paper or a light coating of nonstick cooking spray." +3288,Make Fried Okra,10,B,B3,Combine the dry ingredients.,"Place the cornmeal, flour, salt, pepper, and paprika in a medium mixing bowl. Toss the ingredients together with a whisk until evenly distributed. You can vary the spices by personal taste, if desired. Other options worth considering may include cayenne pepper, garlic powder, onion powder, or chili powder." +3289,Make Fried Okra,11,B,B4,Drench the okra in buttermilk.,"Pour the buttermilk into a separate medium bowl. Toss the okra pieces into the buttermilk, stirring well to coat all sides.Allow the okra to sit for 20 to 30 seconds before continuing. It's best to work in two or more batches to ensure a thorough coating. If you do not have buttermilk, you could use 2 lightly beaten eggs or 3 lightly beaten egg yolks instead." +3290,Make Fried Okra,12,B,B5,Toss the okra in the dry breading mixture.,"Remove the okra from the buttermilk, allowing the excess liquid to drip off and back into the bowl. Transfer the moist okra to the dry breading ingredients and toss to coat all sides. As before, it's best to continue working in batches." +3291,Make Fried Okra,13,B,B6,Bake until golden brown.,"Spread the coated okra onto your prepared baking sheet in an even layer. Place the okra in the oven and roast it for about 30 minutes, or until the coating looks crispy and golden brown. After approximately 15 minutes, gently flip and stir the okra with a spatula to promote even browning throughout." +3293,Make Fried Okra,15,C,C1,Clean the okra.,"Place the okra in a colander and rinse it under cool, running water. After removing the okra from the water, let the excess moisture drain for at least 30 seconds. When stir-frying okra, it needs to be very dry. You may need to wipe it dry with clean paper towels before continuing." +3294,Make Fried Okra,16,C,C2,Slice the okra into strips.,"Cut off the head and tail of the okra, if necessary, and slice it down the center. Cut each lengthwise half into 1-inch (2.5-cm) pieces. If you haven’t done so already, you should also cut up the onion and green chili pepper. The onion should be cut into thin slices, while the green chili pepper should be minced into small pieces." +3295,Make Fried Okra,17,C,C3,Heat the oil.,Pour 2 Tbsp (30 ml) of vegetable oil into a large skillet. Allow the oil to warm up on the stove over medium-high heat for approximately 30 seconds. +3296,Make Fried Okra,18,C,C4,Saute the onion and green chili pepper.,"Place the two ingredients in the hot oil. Cook, stirring frequently, for about 2 minutes or until the onions begin turning translucent. You should also notice a stronger aroma coming from the onion and green chili pepper. This aroma signifies that the flavor of the two ingredients has been infused into the cooking oil." +3297,Make Fried Okra,19,C,C5,Add the okra and spices.,"Place the sliced okra in the pan alongside the onion and green chili. Sprinkle it with the salt, turmeric, and red chili pepper, then toss to combine." +3298,Make Fried Okra,20,C,C6,Stir-fry the okra.,"Cook the contents of the skillet, stirring frequently, for another 6 to 9 minutes.The okra should be cooked through after about 6 minutes, but it may retain a slimy texture. Cooking it for several more minutes should make it crispier. Note, however, that cooking the okra too long could cause it to lose much of its color and nutrients." +3299,Make Fried Okra,21,C,C7,Serve warm.,"Transfer the stir-fried okra to serving plates and enjoy it while it's still hot. This recipe has its origins in Indian cuisine. Traditionally, it can be served with plain white rice and a sprinkle of lemon juice or dried mango powder. You can also serve it with flatbread and a dollop of plain yogurt." +3300,Make Chicken Taquitos,0,none,1,Cook the chicken.,"If you prefer to make potato or meat tacos then cook then whichever way you prefer. The same goes for chicken preparation--any which way is good. Remove the skin from the chicken and cut it into pieces. Put the water to boil in pot big enough to fit the chicken. Put the following ingredients into the pot: 2 spoons of salt, 1/2 an onion cut into chunks, 3 garlic cloves, 1 teaspoon of oregano, the chicken pieces. Leave the chicken in for about 20 minutes. Take the chicken out of the pot and make sure it is cooked. If it is not put it back in for a few more minutes. Otherwise let the chicken cool. Start shredding the pieces of chicken. These strips will go in the taco so make sure the pieces are the right size. ;" +3301,Make Chicken Taquitos,1,none,2,Turn on your frying pan and start heating up the oil., +3302,Make Chicken Taquitos,2,none,3,Put the tortillas into the microwave for about two minutes.,Heat up as many as you want to make tacos from. +3303,Make Chicken Taquitos,3,none,4,Put the shredded chicken slices in a line at the edges of a tortilla.,"Roll it up carefully, making sure no chicken can get out." +3304,Make Chicken Taquitos,4,none,5,Put the taco into the frying pan and let it fry until the tortilla has turned brown and crispy.,Repeat this until you have finished with all the tortillas and chicken. +3305,Make Chicken Taquitos,5,none,6,Put shredded pieces of lettuce on top of your tacos and crumbled cheese over the lettuce.,"You can also add salsa, beans, or sour cream." +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." +3308,Pickle Onions,1,none,2,Heat some water over the stove or in a kettle.,Heat enough water to completely submerge the sliced onion. +3309,Pickle Onions,2,none,3,"While the water begins to boil, toast the spices in a small pot.","Throw the cloves, cinnamon, chili, and thyme into a pot and toast them over medium-low heat until they become aromatic, about 3 - 5 minutes." +3310,Pickle Onions,3,none,4,"When the water is just about to boil, remove it from the heat and add the onions to the water.","Count to 10, and then strain the water and onions through a sieve. Why parboil the onions? Parboiling removes a little bit of the acid zing from raw onions. You don't have to parboil if you like the zing of raw onions, but a slightly mellower onion makes the pickling juice really stand out." +3311,Pickle Onions,4,none,5,Transfer the onions from the sieve to the ice bath to stop them from cooking.,"You can let the onions rest there or remove them after 10 seconds. Onions which are left in the ice bath will continue to mellow while the sulfur compounds (the onion's natural defense) diffuse into the water.Once onions are done, drain them completely and place them into a container." +3312,Pickle Onions,5,none,6,"Add the vinegar, lime juice, and 1/4 cup of sugar to the toasted spices.","Turn on the burner to medium high and bring the pickling juice to a simmer, dissolving the sugar completely. Simmer for an additional minute." +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." +3314,Pickle Onions,7,none,8,Enjoy.,"Try your pickles on homemade tacos, sandwiches with richer cuts of meat (like pork), or a hearty stew." +3315,Pickle Onions,8,none,9,Choose different spices for your pickling juice.,"The above spices are just one combination that works well together. There are lots of spices that work well in a pickling liquid for onions. Here are just a few: Fresh whole garlic. A little goes a long way, but who doesn't like the combination of garlic and onion? Simply divine. Fresh ginger. Cuts through the acidity with its distinctive taste. Bay leaf. Dried bay leaf has a smoky, fresh complexity. Fresh herbs. Experiment with rosemary, oregano, marjoram, or tarragon, among many others. Juniper berries. Fruity, spicy, complex. These berries give gin their distinctive taste. Star anise. Great substitute for or addition to cloves. Mustard seed. This seed adds a bit of smoky tang to the onions.;" +3318,Make Cranberry Sauce,0,A,A1,Rinse and clean cranberries.,"Empty a bag of cranberries into a colander, and rinse thoroughly, removing any leaves, stems etc. ;" +3319,Make Cranberry Sauce,1,A,A2,Bring water and sugar to boil.,"Stir continuously, working around the edges to make sure all the sugar is dissolved." +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." +3324,Make Cranberry Sauce,6,B,B1,Rinse and clean cranberries.,"Empty a bag of cranberries into a colander, and rinse thoroughly, removing any leaves, stems etc." +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. +3327,Make Cranberry Sauce,9,B,B4,Let cool.,"Empty the cranberry sauce into a serving bowl, and allow to cool. If you want a completely chilled sauce, it will take about 2 and 1/2 hours in your refrigerator." +3328,Make Cranberry Sauce,10,B,B5,Serve and enjoy!, +3329,Make Cranberry Sauce,11,C,C1,Sautee cranberries.,"Heat the oil in a medium saucepan over medium-high heat until it begins to shimmer. Add the cranberries and stir to coat, then add the chopped fresh ginger. Sauté, stirring frequently, until the cranberries pop open—about 5 minutes." +3330,Make Cranberry Sauce,12,C,C2,Add the wine.,"Stir in the wine, and then stir in the sugar, working around the edges with your spoon to make sure all the sugar is dissolved. Bring to a boil." +3331,Make Cranberry Sauce,13,C,C3,Reduce the mixture.,"Let the mixture boil, uncovered, until has reduced by about 1/3 to 1/2—about 15 to 20 minutes." +3332,Make Cranberry Sauce,14,C,C4,Add the spices.,"Add the chopped crystallized ginger, curry, and 5-spice, and blend well." +3333,Make Cranberry Sauce,15,C,C5,Remove from heat.,"Let the sauce cool to the desired serving temperature, or refrigerate to chill for about 2-1/2 hours." +3336,Cure Bacon,1,none,2,Chill your meat.,"If you purchased your pork belly from a commercial vendor other than a farm and plan on curing it as soon as you get home, skip this step, since the meat has already been chilled. But if you buy direct from a farm, ask the farmer how long ago the hog was slaughtered, because you need to chill your meat within 24 hours of that time.In either case, bring along a cooler stocked with ice to keep the pork belly relatively cool on the ride home if it takes you more than half an hour.Once home, place the pork belly in a sealable container to keep your fridge clean and prevent cross-contamination with other items. For a quicker chill, set the container inside the fridge wherever it is coldest. To further reduce the chance of cross-contamination, set it in the meat compartment, away from other products. Keep the refrigerator’s temperature at 40 degrees Fahrenheit and let the pork belly sit until its core temperature drops to 42 degrees, which will help kill bacteria. If you are chilling multiple bellies, set each one in its own container rather than stacking the meat directly on top of each other." +3337,Cure Bacon,2,none,3,Cut the skin off.,"Either ask your butcher to do it for you when you purchase the meat, or do it at home yourself. In the latter case, use a sharpened knife since the skin is tough. Begin your cut at any corner of the belly. As you slice the skin off, angle the blade toward the skin, rather than away from it, so you don’t end up trimming off any more precious meat than necessary. Once your skin is removed, the meat will absorb more of the cure.The discarded skin can be cooked on its own, either by grilling or deep-frying. If you wish to do this, be sure to tell your butcher to save the skin if you have them slice the skin off for you." +3339,Cure Bacon,4,none,5,Mix a basic cure.,"Exact recipes vary by personal taste and ingenuity. To cure 5 pounds of meat with a minimum of ingredients, first combine 1 cup of sugar with 2 tablespoons of blackstrap molasses in a bowl. Stir thoroughly. Then add 4 tablespoons of kosher salt, 2 teaspoons of curing salt, and 2 teaspoons of ground black pepper. Mix thoroughly, taste, and add more salt if desired.Even this basic recipe can be altered to suit your tastes by exploring the effects of different types of sugar, salt, and pepper." +3340,Cure Bacon,5,none,6,Try a saltier cure with sage and thyme.,"For roughly 5 pounds of meat, combine a ½ cup of kosher salt with 2 teaspoons of sodium nitrite. Mix in a ¼ cup of brown sugar (either dark or light is fine). Then add ⅛ cup of each of the following: ground black pepper, ground juniper berries, and crumbled sage. Finally, add 1 tablespoon of dried thyme. Stir all ingredients thoroughly for an even mix. Both the sodium nitrite and juniper berries can be omitted if desired." +3341,Cure Bacon,6,none,7,Cure your bacon with honey.,"For every 5 pounds of meat, combine a ¼ cup of kosher salt with 2 teaspoons of pink curing salt. Then add a ¼ cup of dark brown sugar. Next, add spices: 2 tablespoons of red pepper flakes, 2 tablespoons of smoked sweet paprika, and 1 teaspoon of cumin seeds. Lastly, pour a ¼ cup of honey into the dry ingredients and stir them together until both wet and dry ingredients have been evenly mixed.Any honey will do, but chestnut honey works particularly well here." +3342,Cure Bacon,7,none,8,Rub the cure into the meat.,"Remove your chilled pork belly from the fridge. To keep your kitchen surfaces clean, place it on a rimmed baking sheet. Coat the meat with your cure recipe. Then massage the cure into the meat all over,doing your best to spread the cure over and into the pork belly as evenly as you can for consistent flavor." +3343,Cure Bacon,8,none,9,Refrigerate the pork belly.,"Once it has been coated with cure, place the meat into a sealable container. If you use a plastic bag for this, set the bag in a rimmed baking sheet or a pan to keep any possible leaks from spreading in your fridge. Refrigerate the pork belly for at least 5 days. As juices begin to pool at the bottom of the container, be sure to flip the pork belly daily so each side is more or less evenly soaked in brine.If your meat is particularly thick, or you wish to have as much cured flavor as possible, leave the pork belly to cure for 7 days to ensure that the cure makes its way to the middle of the meat, thus extending its shelf life." +3344,Cure Bacon,9,none,10,Rinse your meat.,Remove the pork belly from the fridge and its container. Place it in a colander. Run cold water over both sides to wash away all excess salt. Then use paper towels or a clean towel to gently pat the meat dry.Your bacon is now cured! +3345,Cure Bacon,10,none,11,Store your meat safely.,"If you do not cook and consume your bacon right away, wrap it with plastic wrap. Seal it tightly to keep out air.Store in your refrigerator or freezer. Bacon slabs cured with nitrites will last 4 to 6 weeks in the refrigerator and 3 months in the freezer.Bacon slabs cured without nitrites will last 3 weeks in the refrigerator and 6 months in the freezer." +3349,Prepare and Cook a Prime Rib Roast,2,none,3,Cut the bones away from the roast.,"You may do this at home or ask your butcher to do it for you. Cutting the bones away from the roast, then tying them back on with kitchen twine will make the roast easier to carve the roast once it's cooked.Slide a sharp knife between the top edge of the bones and the meat. Carefully cut them from the roast. You may leave the ends attached if desired. Wrap a piece of kitchen twine under the bones and around the meat, and tie it tightly." +3351,Prepare and Cook a Prime Rib Roast,4,none,5,Season the roast and bring it to room temperature.,"In order for the meat to cook evenly, it's necessary to remove it from the refrigerator and bring it to room temperature about 3 hours before you start cooking. Season it on both sides with salt and pepper. Place it on a large platter and cover it with plastic wrap, then set it on your kitchen counter." +3352,Prepare and Cook a Prime Rib Roast,5,none,6,Place the roast in a roasting pan.,"Position it so the fat side is up, and the rib side is down. This way the drippings from the fat will help the meat become nice and juicy while it cooks. The pan you use should only be slightly bigger than the roast. You'll need a meat thermometer to check the internal temperature of the meat. If you have the type that should be inserted in the meat before cooking, go ahead and insert it, making sure the tip is not touching the bone." +3353,Prepare and Cook a Prime Rib Roast,6,none,7,Preheat the oven to 200 degrees.,"Cooking the roast low and slow, so that the proper internal temperature is reached without overcooking the meat, will result in a tender, succulent interior. Don't worry - the final step of searing the meat will bring about the crunchy outer crust prime rib is known for." +3354,Prepare and Cook a Prime Rib Roast,7,none,8,Roast the meat to your desired doneness.,"When the internal temperature is 115 to 120 °F (46 to 49 °C), the meat will be rare. If you prefer it medium, wait until it reaches 125 to 130 F. The cooking time depends on the shape and size of your roast, but as a general rule you should allow 15 minutes per pound. Check the thermometer often to make sure you don't overcook the meat. Make sure the thermometer is not touching the bone, fat or the pan when you measure the temperature." +3355,Prepare and Cook a Prime Rib Roast,8,none,9,Remove the roast from the oven when it has reached your desired temperature.,"Let it rest for 15 to 20 minutes while you heat the oven to a higher temperature to sear the meat.After this resting period, there will be no need to rest the meat again before serving." +3356,Prepare and Cook a Prime Rib Roast,9,none,10,Heat the oven to 550 °F (288 °C).,"At this temperature, the meat will achieve a perfect sear without overcooking the interior." +3357,Prepare and Cook a Prime Rib Roast,10,none,11,Place the roast back in the oven to sear the top.,"Leave it in the oven for 8-10 minutes, or until a brown, crispy crust has formed. When you're satisfied with the crust, remove the roast and prepare to carve it right away. Do not overcook the meat or allow it to burn." +3358,Prepare and Cook a Prime Rib Roast,11,none,12,Carve the roast.,"Place the roast on a carving board. Cut and remove the string tying the bones to the meat, and set the bones aside. Carve the roast into 1⁄4 to 1⁄2 inch (0.6 to 1.3 cm) slices against the grain using a very sharp carving knife." +3359,Prepare and Cook a Prime Rib Roast,12,none,13,Make gravy from the drippings.,"In a saucepan, heat up 2 tablespoons of the drippings. Add 2 tablespoons of flour and whisk until the gravy has thickened. Add the rest of the drippings and enough cream to make 1 or 2 cups of liquid, depending on how many people you're serving. Season the gravy with salt and pepper. Beer, stock, or water may be added instead of cream." +3360,Prepare and Cook a Prime Rib Roast,13,none,14,Serve the roast.,"Ask your guests how well they would like their meat done. Meat near the edge will be more done than in the center slices. Place the gravy in a dish to be passed around the table. The meal is excellent with creamed spinach, Yorkshire pudding and fresh salad." +3361,Make Hot Tamales,0,none,1,Cut a pork roast into small chunks., +3362,Make Hot Tamales,1,none,2,Place them in a pan.,"Splash water inside as well, just enough to cover the chunks." +3363,Make Hot Tamales,2,none,3,"Boil the pork for about 2 1/2 hours, or until tender.", +3364,Make Hot Tamales,3,none,4,Take the pork out of the broth to cool.,"Don't dispose of the broth, as it will be needed later on. After a while, test the pieces of meat to see if they can be handled, by lightly touching with your finger tip." +3365,Make Hot Tamales,4,none,5,"Using your fingers, begin to shred the tender pork.","If you've properly and thoroughly cooked the pork, it should shred easily." +3366,Make Hot Tamales,5,none,6,Remove and dispose of the excess fat in the pork.,"You do not need much fat in the tamales, so try to remove as much as possible. Once you have finished preparing the pork, grab your chicken and get ready to prepare your chicken!" +3367,Make Hot Tamales,6,none,7,Completely cover the whole chicken with water in a large pot., +3368,Make Hot Tamales,7,none,8,"Boil for approximately 2 hours, or until the chicken is done and tender.", +3370,Make Hot Tamales,9,none,10,Remove the skin and take the chicken meat off the bones and shred it into small pieces.,"Discard any large amounts of fat. Once both meats have been properly prepared and shredded, it is time to combine both meats." +3371,Make Hot Tamales,10,none,11,Set both meats inside a large pot., +3372,Make Hot Tamales,11,none,12,Mix on a time range of 4-6 minutes.,"Make sure the 2 meats are thoroughly mixed into 1, as this is a major requirement for a successful tamale." +3373,Make Hot Tamales,12,none,13,"Before you start on your masa, get your seasoning ready.","Adding seasoning is quite simplistic, and requires little time. Mix the following in a small pan, and warm on the stove: 1/2 cup corn oil 6 Tablespoons of chili powder 3 Tablespoons of garlic powder 3 Tablespoons of ground cumin 1 Tablespoon black pepper (or less). 2 Tablespoons of salt. Keep these within reach, as some will be needed later." +3374,Make Hot Tamales,13,none,14,"Once you've successfully prepared the meat and seasoning, it's time to start on the masa!","On average, bags of masa consist of 4 pounds (Such as the bag in the picture). Use only half the masa for your tamales. (2 pounds), and place it in a bowl." +3375,Make Hot Tamales,14,none,15,Time to season the masa!,"In the bowl, add 3 table spoons of paprika, 3 tablespoons (44.4 ml) of salt, 3 tablespoons of garlic powder, 3 tablespoons of chili powder, 1 tablespoon (14.8 ml) of cumin seeds. Mix them thoroughly, until they are combined into one substance of seasonings and your masa." +3376,Make Hot Tamales,15,none,16,Add 2 cups of corn oil into the seasoned masa.,"While doing so, begin to work your hands against the mixture, to create dough out of the seasoned masa, and corn oil." +3378,Make Hot Tamales,17,none,18,"After the broths have finished boiling, add them into the dough, one cup at a time.","You need to add 2 US quarts (2,000 ml) (or 8 cups)." +3379,Make Hot Tamales,18,none,19,"In a sink with warm water, allow the husks to soak for approximately 2 hours.","As the husk become ductile, you will have to separate them from each other, so you'll have to stay put." +3380,Make Hot Tamales,19,none,20,Take a few corn husk out of the water at a time and shake the water off well.,"Lay them on a towel (or any clean, absorbent cloth)." +3381,Make Hot Tamales,20,none,21,"In the palm of your hand, place 1 corn husk with the shorter end facing towards your fingers.","Take a small amount of masa, and cover about 75% of the husk. (3/4). Continue with the remaining corn husk." +3382,Make Hot Tamales,21,none,22,"Once you've finished with the masa dough, you can add the meat.","Take about 1 tablespoon (15 ml) of the meat, and spread it about 1 inch (2.5 cm) away from the edge of the husk. You can also place the meat on top of the masa, to make the tamale flatter." +3383,Make Hot Tamales,22,none,23,"Depending on whether you decide for your tamales to be round or flat, you will have to either roll (round) or fold (flat) your them.","Now that you've constructed the tamales, it's time to cook them." +3384,Make Hot Tamales,23,none,24,Place all tamales (facing upward) in a steamer of large capacity., +3385,Make Hot Tamales,24,none,25,"Once you've made sure you have all tamales in the steamer, let them steam for 90 minutes.","Every once in a while if you see that the water is running low in the steamer, replace it with new water. This should be done frequently. Do not steam the tamales dry!" +3386,Make Hot Tamales,25,none,26,"Now, just to be safe, it's time to check the tamales to see if the masa and meat are properly cooked.","Using tongs, remove 1 tamale from the steamer." +3387,Make Hot Tamales,26,none,27,"Let the tamale sit on a towel for about 5 minutes to cool, then unwrap it.","Is the meat and masa cooked? Is the tamale firm? If so, then you have made a successful batch of tamales!" +3388,Make Hot Tamales,27,none,28,"Store the tamales in large Ziploc bags (or any plastic zip-like bags), until you are ready to serve them.",Congratulations! +3390,Make Planet Cookies,1,none,2,Cream the butter and sugar.,"You can do this in a large mixing bowl with a handheld beater, in an electric mixer, or in a food processor fitted with whisks. Beat the two together until the mixture turns pale and fluffy." +3391,Make Planet Cookies,2,none,3,Beat in the egg and vanilla extract.,"Lightly beat the egg in a separate bowl or cup first, then add it to the creamed sugar-butter. Pour in the vanilla extract, then mix everything together until no streaks remain." +3396,Make Planet Cookies,7,none,8,Bake the cookies for 10 to 12 minutes.,"Transfer the cookies to the prepared baking sheet, then tuck them into the oven. Bake them for 10 to 12 minutes, or until they turn a light, golden color." +3398,Make Planet Cookies,9,none,10,Prepare your icing base.,"Pour the icing sugar into a mixing bowl. Pour in 2 to 3 tablespoons (30 to 45 milliliters) of warm water. Stir the two together with a whisk until you get a smooth icing. If you need to, add a little bit more water. It should be fluid enough to spread, but not runny. If you can't find royal icing mix, beat together 1½ tablespoons of meringue powder, 2 cups (250 grams) of confectioner's sugar, and 2 to 3 tablespoons (30 to 45 milliliters) of warm water for about 10 to 12 minutes on high speed.Have lots of small bowls and cups prepared to mix your colors. You will be using this icing base in the next three parts." +3401,Make Planet Cookies,12,none,13,Add some darker red streaks to Mars.,"Use a toothpick to add a few specks of red gel fool coloring onto Mars. Swirl these into the icing with the toothpick. Don't over mix them, or the streaks will go away." +3402,Make Planet Cookies,13,none,14,Create your base blue color.,"Pour 2 teaspoons of the white base icing into a small bowl. Stir in enough blue gel food coloring to might it a vibrant, light blue. You will be using this as your base color for the following planets: Uranus, Earth, Neptune, and Pluto. Clean your spatula from the previous step so you don't get any red or yellow onto your planets." +3403,Make Planet Cookies,14,none,15,Spread some of the blue base icing over a 2½-inch (6-centimeter) cookie.,This will be Uranus. Do not use all of the blue icing for this. You need enough for the other planets in this set too. +3405,Make Planet Cookies,16,none,17,"Make the blue darker, then swirl it onto Neptune.",Stir in a few more drops of blue gel food coloring into your blue base. Spread it over another 2½-inch (6-centimeter) cookie. +3407,Make Planet Cookies,18,none,19,"Darken the blue with black, then spread it over Pluto.",Add a tiny amount of black food coloring into your blue icing base. Spread it over the 1½-inch (3.5-centimeter) cookie for Pluto. +3408,Make Planet Cookies,19,none,20,"Mix some green icing, then add it over Earth.",Pour 1 teaspoon of your white icing base into another small cup or bowl. Stir in a few drops of green food coloring. Spoon the green icing onto Earth in blobs to make the continents. You may not need to use all of it. +3411,Make Planet Cookies,22,none,23,Add some darker streaks to Mercury.,"Add a few drops of caramel flavoring or tan gel food coloring onto Mercury with a clean toothpick. Use the toothpick to swirl them in. Again, do not over stir them, or the details will be lost. Sprinkle some edible gold glitter or sugar onto Mercury for an extra touch. Do this while the icing is still wet." +3413,Make Planet Cookies,24,none,25,Add red and white swirls onto Jupiter.,"Start by adding some red gel food coloring and a little bit of your white icing base onto Jupiter. Use a toothpick to spread them into thick, swirly stripes. Next, swirl the toothpick on one of the red stripes to make a Jupiter's famous red spot. Be sure to use a new toothpick for this so the colors don't mix. Use one end for the white swirls, and the other end for the red." +3414,Make Planet Cookies,25,none,26,"Mix some yellow into the beige base, then spread it over Saturn.","Use the remaining 2¾-inch (7-centimeter) cookie for this. This time, leave a ½-inch (1-centimeter) boarder around the icing. This will give you room to make Saturn's famous rings." +3415,Make Planet Cookies,26,none,27,Swirl a little more yellow into Saturn.,Add a few drops of yellow gel food coloring onto Saturn. Lightly swirl them in using a toothpick. Use a new toothpick for this so you don't get any red or white from Jupiter. Be careful not to go outside the border you made. Don't add the rings just yet. You'll put them on after the icing sets a little. +3420,Make a Spicy Hot Dog with Chili,0,none,1,Make some spicy relish (try using this relish for best results).,; +3421,Make a Spicy Hot Dog with Chili,1,none,2,"Take the number of hot dogs you want, and cut them lengthwise, but not the whole way through.", +3422,Make a Spicy Hot Dog with Chili,2,none,3,Grill them slowly., +3423,Make a Spicy Hot Dog with Chili,3,none,4,Grill the buns as well., +3424,Make a Spicy Hot Dog with Chili,4,none,5,Make some chili hot., +3425,Make a Spicy Hot Dog with Chili,5,none,6,Chop some onions., +3426,Make a Spicy Hot Dog with Chili,6,none,7,"After the dogs are done, place them on a bun.", +3427,Make a Spicy Hot Dog with Chili,7,none,8,Top the hot dog with hot relish., +3428,Make a Spicy Hot Dog with Chili,8,none,9,Add the onions and cheese to the hot dog., +3429,Make a Spicy Hot Dog with Chili,9,none,10,Top with chili., +3430,Make a Spicy Hot Dog with Chili,10,none,11,Eat, +3431,Make Fufu,0,A,A1,Boil the water.,"Corn fufu, also called ugali, is one of the many types of fufu that you can make. As the name suggests, it’s made by combining boiling water and corn, in the form of cornmeal. Add the full amount of water to a large, heavy-bottomed saucepan. Add the salt, and bring the water to a boil over medium heat. When the water boils, remove 1 cup (237 ml) of the water and set it aside. Keep the rest of the water on the heat.;" +3432,Make Fufu,1,A,A2,Add the cornmeal and reduce the heat.,"Slowly pour the cornmeal into the pot of water, whisking constantly as you add it. Once all the cornmeal has been added and incorporated, switch to a wooden spoon and continue stirring the mixture.Once all the cornmeal has been stirred in, turn the heat to low." +3433,Make Fufu,2,A,A3,Stir constantly until the mixture thickens.,"Stir the cornmeal vigorously with the wooden spoon to prevent it from burning. If any lumps form, remove the pan from the heat momentarily to stir out the lumps, then return the pan to the heat. As the mixture heats up, the starch in the cornmeal will thicken the mixture. This will take about five to 10 minutes. When the mixture is ready, it will start to smell like roasted corn." +3434,Make Fufu,3,A,A4,Add the remaining water.,"Once the fufu has thickened, add the reserved cup of water back into the pot. Stir to combine, then put the lid on the pot. Let the fufu cook for 10 to 15 minutes.When the cooking time is up, remove the pan from the heat." +3435,Make Fufu,4,A,A5,Serve warm.,Use a ladle or small bowl to portion out the fufu. Use your hands to shape the fufu into a ball before serving. +3436,Make Fufu,5,B,B1,Gather your supplies.,"To make cassava and plantain fufu, you'll need a large pot for boiling the ingredients, plus a special large-scale pestle and mortar that you'll use to pound the fufu. You'll also need a large saucepan, a knife, a bowl, and a ladle or small bowl. If you don’t have a large pestle and mortar, you can use a smaller scale one and work in very small batches to make single-serving fufu." +3437,Make Fufu,6,B,B2,Peel and cut the cassava and plantain.,"Peel the plantain and cut it into one-inch (2.5-cm) chunks. Cut the cassava into one-inch (2.5-cm) disks. Peel each disk, and then chop the disks into cubes. It’s important to use sweet cassava instead of bitter, because bitter cassava requires a different processing method to remove all the harmful cyanogenic glycosides present in the root.You can substitute yam for the plantain and cassava in this recipe to make yam fufu. Just make sure you use yam, which has white flesh and brown skin, and not sweet potato, which is sometimes mistakenly called yam." +3438,Make Fufu,7,B,B3,Boil the cassava and plantain.,"Fill a large pot with water and bring it to a boil over medium-high heat. When the water is boiling, add the cassava and plantain chunks and bring the water back to a boil. Boil the cassava and plantain for about 15 minutes, or until you can easily insert a knife into the flesh." +3439,Make Fufu,8,B,B4,Drain the water.,"When the cassava and plantain are cooked and soft, strain them and reserve the water. Either use a slotted spoon to remove the chunks, or place a strainer over a large bowl to catch the water when you strain the chunks. The water you used to boil the cassava and plantain now contains starches from both, and you'll use this later to help bring the fufu together." +3440,Make Fufu,9,B,B5,Mash the plantain.,"Add the plantain to the mortar one piece at a time. Mash each piece a couple times with the pestle to break down the larger chunks before adding another piece. Repeat until all the plantain pieces have been mashed into a chunky pulp. Continue pounding, and start folding the plantain dough over on itself in between each pound so that you remove all the smaller chunks as well.When the plantain is ready, you'll have a smooth dough that’s free of chunks. Remove the plantain dough from the mortar and place it in a separate bowl. It’s easier to work the large pestle and mortar with two people, where one person concentrates on pounding with the pestle and the other person manages the ingredients in the mortar." +3441,Make Fufu,10,B,B6,Mash the cassava.,"Repeat the same process with the cassava. Pound one piece at a time until all the cassava has been mashed. Then fold the dough between each pound to remove all the small chunks. When the cassava is ready, it will have the appearance of a smooth, white dough." +3442,Make Fufu,11,B,B7,Combine the doughs.,"Return the plantain dough to the mortar. Pound the doughs together with the pestle, folding the dough between each pound to fully incorporate the plantain and cassava. If the dough starts to stick, add the reserved starch water in ¼ cup (60-ml) increments. The fufu is ready when the two doughs have been fully incorporated and the fufu is soft and fluffy." +3443,Make Fufu,12,B,B8,Form into balls before serving.,Use a ladle or small bowl to portion out the fufu. Work each fufu portion in your hands to form it into a doughy ball before serving. +3444,Make Fufu,13,C,C1,Boil the water.,"In a large heavy-bottomed saucepan, bring the water to a boil over medium heat. It’s important to use a heavy saucepan, because this will help prevent the fufu from burning as it cooks and thickens. If you don’t have access to ground semolina and ground rice, you can substitute 2 cups (454 g) each of ready-made baking mix (such as Bisquick) and instant mashed potatoes, plus 2 cups (244 g) of cassava or tapioca flour." +3445,Make Fufu,14,C,C2,Add the semolina.,"Slowly pour the semolina into the water, whisking constantly as you do. Once all the semolina has been incorporated, switch to a wooden spoon. Stir constantly for three to four minutes, giving the mixture time to thicken. Fufu made in a pot can get quite thick, so you may need to get someone to help you hold the pot while you stir." +3446,Make Fufu,15,C,C3,Add the rice.,"Slowly pour the ground rice into the mixture as well, stirring constantly to mix all the ingredients. When all the rice has been stirred in, put on the lid, lower the heat, and let the fufu cook for 10 minutes." +3447,Make Fufu,16,C,C4,Serve hot.,"Use a ladle to portion out the fufu, and serve it fresh and hot with your favorite soups and stews." +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." +3450,Make Sausage Balls,2,none,3,Combine the dry ingredients.,"Place the flour, baking powder, and salt in a large mixing bowl. Mix until evenly combined." +3451,Make Sausage Balls,3,none,4,Cut in the butter.,"Add the butter or shortening to the dry ingredients, then cut it into the ingredients until the mixture takes on the consistency of coarse crumbs. Adding the butter in small chunks could make it easier to cut in. Use a fork or pastry blender to mash and slice the butter into the dry ingredients." +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." +3454,Make Sausage Balls,6,none,7,Roll the dough into balls.,"Use your hands to form the sausage into 1-inch (2.5-cm) balls. Place the balls onto a prepared baking sheet or plate. The dough should hold together fairly well, but if it seems a little crumbly, squeeze each portion in between your palms to help press it together. Roll the dough into balls immediately after doing so. For a faster, cleaner alternative, you can use a cookie scoop or melon-baller to form the balls instead of using your hands. Cook the sausage balls immediately after forming them or cover and store them until later. When stored in airtight containers, the sausage balls should hold for 24 hours in the refrigerator or one month in the freezer. Note that both the oven and stovetop cooking methods can be used for this recipe." +3457,Make Sausage Balls,9,none,10,Roll the dough into balls.,"Roll portions of the dough in between the palms of your hands, forming 1-inch to 1-1/2-inch (2.5-cm to 3.75-cm) balls. Place the balls on a prepared baking sheet or large plate. If the dough seems crumbly, gently press each portion in between your palms before rolling it into a ball. Doing so should help the ingredients hold together more effectively. A cookie scoop or melon-baller could also be used to form the balls if you do not wish to form them by hand. You can cook the sausage balls immediately or cook them later. Cover and store uncooked sausage balls in your refrigerator for up to 24 hours, or in your freezer for up to one month. When you're ready to cook them, both the oven and stovetop cooking methods will work." +3458,Make Sausage Balls,10,none,11,Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).,"Prepare one or two baking sheets by lining them with nonstick aluminum foil. If you don't have nonstick aluminum foil, you can coat the baking sheet with parchment paper, nonstick cooking spray, or a silicone baking mat. When arranging the sausage balls on this prepared baking sheet, space them roughly 1 inch (2.5 cm) apart to prevent them from baking together." +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." +3460,Make Sausage Balls,12,none,13,Serve warm.,"Remove the sausage balls from the oven and cool for approximately 5 minutes. Pierce each one with a toothpick and serve as appetizers or snacks. If desired, sprinkle the sausage balls with chopped fresh parsley before serving. You can enjoy the sausage balls plain or with your favorite dip. Consider serving them with grape jelly, a mustard-mayonnaise dip, or barbecue sauce." +3461,Make Sausage Balls,13,none,14,Preheat a large skillet.,Spray a large skillet with nonstick cooking spray and set it on your stove over medium heat. Allow the pan spray to warm up for roughly 30 seconds before continuing. +3462,Make Sausage Balls,14,none,15,Cook half the balls until browned.,"Place half of the sausage balls in the warm skillet and cook for 15 to 17 minutes or until done. Turn the sausage balls frequently using a heat-resistant spatula to prevent them from sticking. Note that you'll need to cook the sausage balls in batches. If you crowd the skillet, the balls may stick together or may not cook evenly." +3463,Make Sausage Balls,15,none,16,Cook the remaining half.,"Set aside the cooked sausage balls and cook the remaining half in the warm skillet for another 15 to 17 minutes, or until browned. Before cooking the second half, transfer the first half to a shallow baking pan, arranging them in a single layer. Keep them warm while the remaining sausage balls finish cooking." +3464,Make Sausage Balls,16,none,17,Serve warm.,"Pierce the finished sausage balls with toothpicks and enjoy them as appetizers or snacks. Sprinkle the finished sausage balls with chopped parsley before serving, if desired. You can serve the sausage balls plain or enjoy them with a dip. Grape jelly, mustard, and barbecue sauce are popular options." +3465,Smoke a Turkey,0,none,1,Remove any organs that may be in the turkey's cavity.,"If buying a frozen turkey, there's a good chance that your turkey contains a few extra organs — kidney, liver, heart, gizzard — in the cavity of the turkey. Remove and set aside. A good idea for the leftovers is to incorporate them into your stuffing recipe. Sauté them in a bit of butter or oil and add sparingly to most stuffing recipes for added flavor. Many people choose to make broth or stock from the innards of the turkey. Cut them up, along with a diced onion, a couple carrots, as well as a couple stalks of celery, and add to a pot of boiling water. Add a bit of salt, peppercorns, and several bay leaves to the pot and boil for several hours, skimming the foam off the top every so often.;" +3466,Smoke a Turkey,1,none,2,Rinse the turkey.,Run water inside and outside the turkey to clean it. Pat it dry or let it air dry. +3467,Smoke a Turkey,2,none,3,Decide whether to brine the turkey (optional).,"A brine is a bath of flavored salt water that you soak your bird in for 24 hours before smoking. Brining your turkey will add extra flavor and help it stay moist during the cooking process.Here is a basic brine recipeyou can try for your turkey: Bring 2 gallons (7.6 L) of water to a boil in a large saucepan. To it, add 4 cups of salt, 4 cups of sugar, one bulb of garlic (cut in half), a cup of black peppercorns, and your choice of fresh herbs (thyme, rosemary, lavender, sage, and marjoram all work well). Turn off heat and allow salt and sugar to dissolve completely. Let steep for 5 minutes. Add the basic brine to large cooler filled with 3 bags of ice, stirring. To the cooler, add 1 gallon (3.8 L) of apple cider, and four each lemons and oranges, sliced in half. Submerge your turkey in the cooler, making sure it is entirely covered with liquid. Let your bird soak for at least 24 hours, turning the turkey every 6 to 12 hours. Try to keep the cooler in a cold place; if the temperature of the brine goes above 40 °F (4 °C), add extra ice to keep the solution cool." +3468,Smoke a Turkey,3,none,4,Thaw your turkey completely.,"If you chose not to brine your turkey and you purchased a frozen one, you'll want to thaw it completely before smoking. Thawing a turkey in the refrigerator takes longest but is the safest method for completing the task. Place the turkey in a large bowl or pan and let it sit in the refrigerator for 1 day for every 5 pounds of bird.You can also thaw a turkey by covering it in cool water. Submerge the turkey in a sink full of cold water. It will need to stay in its cold water bath for 30 minutes for every pound of bird." +3469,Smoke a Turkey,4,none,5,"After thawing, cover the bird with a rub, a glaze, or basic seasoning.","Rub a generous amount of oil or butter over the entire bird. Sprinkle with salt, pepper and any other desired seasoning. Get creative! A dry rub is a combination of dry spices that you rub into the skin of the turkey, coating it in flavor. For a basic but classic holiday rub, try a combination of kosher salt, pepper, dried thyme, dried rosemary, dried sage, and garlic powder.A glaze is a thick, usually syrupy mixture, that is brushed onto meat and which reduces once cooked, concentrating its flavors. Consider going with this holiday-themed glaze consisting of cranberry juice, maple syrup, apple cider, and brown sugar.Who says smoking a turkey needs to be fancy? Give basic seasoning a try. Coat the turkey liberally with oil or softened butter and rub salt and pepper over its skin. You're ready to cook." +3471,Smoke a Turkey,6,none,7,Prepare the grill rack of the smoker.,Oil the rungs of the rack or line it with foil to keep the bird from sticking.. +3472,Smoke a Turkey,7,none,8,Light your smoker.,"Your optimum temperature for smoking a turkey is around 230 °F (110 °C), but anywhere between 220° and 240 °F (116 °C) is acceptable. It will take your smoker about 45 minutes to reach this temperature." +3473,Smoke a Turkey,8,none,9,Add your wood.,"Once the smoker is lit and pre-heated to be ready for cooking, add your pre-soaked wood chips to the smoker. If you want, you can get fancy with your soaking liquids. Say, for example, you're using hickory chips to smoke the turkey. Why not reach for bourbon as your soaking liquid? Or say you're smoking with applewood chips. Why not reach for apple cider? Complement the flavor of the chips with a tasty soaking liquid. Experiment with different wood chips to alter the flavor of the meat. Milder flavors of wood chips include alder, apple, cherry, grape, maple, mulberry, orange, and peach; stronger flavors include hickory, mesquite, oak, pecan, walnut, and whiskey barrel.Some people prefer not smoking their wood chips — or wood chunks — at all.They argue that wood needs to dry out before it produces smoke, prolonging the process. Experiment for yourself whether smoking with soaked or dry wood chips produces better flavor." +3474,Smoke a Turkey,9,none,10,Place the turkey on the smoker.,"Place the turkey on the cooking rack of the smoker with the breast up. The best part of the rack to place the turkey will depend on where the most direct heat is. You'll want to place the turkey on the side of the rack, away from direct heat. Put the lid back on the smoker. Consider placing a drip pan underneath the turkey. If you want to save fluids and fat for some smokey gravy, place a drip pan underneath your rack to catch any fluids leaving your turkey." +3475,Smoke a Turkey,10,none,11,Maintain the heat of the smoker at around 230 °F (110 °C).,"Check the smoker every hour or so to maintain the heat and smoke. Add more charcoal, wood chips or water as needed. If your smoker doesn't have a thermometer attached to it, consider placing a metal thermometer inside the cooking rack to gauge the temp when you open it." +3476,Smoke a Turkey,11,none,12,Time the cooking of your turkey by the poundage of the bird.,"Your turkey will need 30 to 40 minutes per pound to smoke. The time difference is determined by your smoker and the temperature outside. At 220 °F (104 °C), a 15 lb turkey will take between 8 and 9 hours to smoke. If you decide to cook at a higher temperature, the cooking time will diminish significantly, but the turkey won't retain as much smoky flavor. At 325 °F (163 °C), a 15 pound turkey will take between 3 and 3.5 hours to smoke." +3477,Smoke a Turkey,12,none,13,Wait for the internal temperature of the turkey to reach 165 °F (74 °C) for doneness.,"Calculate the minimum time suggested that the turkey might take to smoke completely. When that amount of time has passed, open the lid and quickly get a reading with your meat thermometer in the thickest part of the thigh area of the bird. The turkey is done when the temperature is at 165 °F (74 °C). If the turkey is not done yet, put the lid back on the smoker and let the bird cook another 30-45 minutes. Check for the desired temperature again." +3478,Smoke a Turkey,13,none,14,Let it rest.,"After removing the bird from the smoker, let it rest for around 30 minutes before carving. This will help the juices settle in the bird, making for a moister treat when you finally do cut into it." +3480,Make Hardees Biscuits,0,none,1,Preheat your oven and melt the butter.,"Turn your oven on to 450 F (232 C) and let it preheat while you prepare the biscuits.Place about 2 tablespoons (30 g) of butter into a glass bowl. Place the bowl on top of the oven so the butter will warm and melt over the heat from the oven. Use a glass or metal bowl for the butter, as this will conduct heat better and allow the butter to melt. Also, a plastic bowl might melt from the heat of the oven. Melt the butter in the microwave or in a pot on the stove if your oven top doesn’t get hot enough to melt it.;" +3481,Make Hardees Biscuits,1,none,2,Sift together the dry ingredients.,"Position a large sifter over a large mixing bowl. Measure the sugar, self-rising flour, and baking powder, and pour them into the large sifter. Tap the side of the sifter with your hand to sift the dry ingredients into the bowl. This will remove lumps and help incorporate the three ingredients. To make your own self-rising flour, combine 5 cups (625 g) of all-purpose flour, 7½ teaspoons (30 g) of baking powder, and 1¼ teaspoons (7.5 g) of salt." +3482,Make Hardees Biscuits,2,none,3,Rub in the shortening.,"Add the shortening to the bowl with the dry ingredients. With your fingers, rub the shortening into the flour. Continue mixing the ingredients together in this way until the dough takes on the texture of large crumbs.For a richer and flakier biscuit, you can use lard instead of vegetable shortening." +3483,Make Hardees Biscuits,3,none,4,Add the buttermilk and water.,"With your hand, make a well in the center of the dough. Pour the cold buttermilk and water into the well. Use a wooden spoon or rubber spatula to combine the wet and dry ingredients. Stop as soon as the dough starts to come together. The biscuit dough will be sticky, but resist the urge to keep stirring. Overmixing will develop the gluten and make for dense and chewy biscuits." +3484,Make Hardees Biscuits,4,none,5,Fold the dough.,"Turn the dough out onto a floured countertop or flat surface. Sprinkle some flour on top of the dough. Flatten the dough into a circle with your hands. Fold the left side of the dough into the center, and then the right side of the dough on top of that. Starting from the top, roll the dough into a pinwheel and shape it into a ball. Flatten out the dough with your hands and repeat these same folding steps a second time.Folding the dough in this way will fully incorporate all the ingredients without overmixing the dough. Avoid kneading, which can also develop the gluten." +3485,Make Hardees Biscuits,5,none,6,Roll the dough.,"Roll the dough out with the rolling pin. Continue rolling until you have a one-inch (2.5-cm) thick circle. Make sure the dough is an even thickness, otherwise your biscuits will be different sizes. Add more flour to the rolling pin and counter to prevent sticking." +3486,Make Hardees Biscuits,6,none,7,Cut the dough.,"Use a floured 2-inch (5-cm) round cookie cutter to punch out as many biscuits as possible.When you can't get any more biscuits, collect the dough scraps. Shape them into a ball and roll out the leftover dough. Cut out as many biscuits as you can. Repeat until there's no longer enough dough for more biscuits." +3487,Make Hardees Biscuits,7,none,8,Brush the tops with butter.,"Transfer the biscuits to the baking sheet. Position them side by side so they're all just touching. Take your pastry brush and brush the tops of the biscuits with the melted butter that’s been warming on the oven.Brushing the tops with butter will add a bit of a salty kick to the biscuits, and help them become a nice golden brown when they bake." +3488,Make Hardees Biscuits,8,none,9,Bake the biscuits.,"Transfer the biscuits to the oven and bake them for 10 to 15 minutes. The biscuits are ready when they turn a light golden brown color. When they're done, remove them from the oven. Set the baking sheet aside and let the biscuits cool for a few minutes." +3489,Make Hardees Biscuits,9,none,10,Cool the biscuits before serving.,"When the biscuits are cool enough to handle, transfer them to a wire cooling rack. Set them aside until they're cool enough to eat, about 30 minutes. Serve the biscuits plain, buttered, with jam or cream, or with cheese, meat, gravy, or any other topping you like." +3495,Make Hardees Biscuits,15,none,16,Ladle the gravy over fresh biscuits and serve.,"Place one or two warm biscuits on a serving plate. Spoon or ladle about a ¼ cup (59 ml) of hot gravy over each biscuit and enjoy!Avoid pouring the gravy on the biscuits until you're ready to serve them, as the gravy can make the biscuits soggy." +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." +3500,Make Stuffed Baked Marrow,1,A,A2,Bake the marrow.,"Once all of the marrow seeds are removed, place the 2 marrow halves on a baking tray and bake 200 °C (392 °F) for 35 mins in a preheated oven. Let the baby marrow cook in its own juices as the marrow is roasting. You can eat the skin of the marrow as long as its a baby marrow. Baby marrow's skin tastes sweet. Older marrows skin is bitter. It is best for older marrow skin too be peeled and removed." +3501,Make Stuffed Baked Marrow,2,A,A3,Prepare the filling.,You can make a tasty filling by placing creamy mashed potato on top of filling with 1/4 of grated cheese and 1/4 of fine bread crumbs for extra crunch. Always taste a little during cooking for seasoning. +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." +3504,Make Stuffed Baked Marrow,5,B,B1,Brown all meats until any blood red colour is gone.,Do this on a medium heat. +3505,Make Stuffed Baked Marrow,6,B,B2,Maintain an equal amount of vegetable ratio to meat ratio.,Always ensure all red colour is gone from the red meat when the meat is properly browned. Meat should be very tender and evenly cooked. +3506,Make Stuffed Baked Marrow,7,B,B3,Start the preparation.,Add 1 red peeled sliced and diced a red large onion and 1 peeled sliced and diced a large white onion. +3507,Make Stuffed Baked Marrow,8,B,B4,Add spices.,"Add a pinch of salt, a pinch of dried mixed herbs to meat stock or vegetable stock cube. #*Roast vegetables of your choice for 30 mins on 180 degrees C." +3508,Make Stuffed Baked Marrow,9,B,B5,Combine all the ingredients.,Add the filling of cooked meat and mix through the roasted vegetables. Then place the filling in the marrow and bake at oven settings already mentioned. +3509,Make Barbacoa,0,A,A1,"Puree the sauce ingredients.Combine the chopped onions, olive oil, garlic, cumin, oregano, chiles, cider vinegar, and salt in a blender or food processor.",Blend the ingredients together at medium to high speed until a thick puree forms. Do not drain the adobo sauce from the chipotle chiles before adding them. You should pour the sauce into the blender along with the chiles.; +3510,Make Barbacoa,1,A,A2,"Layer the sauce, beef, and broth in the slow cooker.Spread the sauce into the bottom of your slow cooker.","Place the beef on top of it, and pour the beef broth over the meat. Place the bay leaf on top. Coat the beef in the sauce by turning it a few times, dipping all sides in the sauce at least once in the process. Use a 5-qt to 7-qt (5-L to 7-L) slow cooker for best results. Cut the beef into several chunks, if necessary, to fit it into the slow cooker." +3511,Make Barbacoa,2,A,A3,Cover and cook on low for 8 to 10 hours.,"If you want it done sooner, set the slow cooker to high and cook the beef for 6 hours.Resist the temptation to open the lid and peek at your meal as it cooks. Doing so releases the trapped steam, and that steam is partially responsible for cooking the meat. As a result, the overall cooking time can increase 15 to 30 minutes every time you open the slow cooker." +3512,Make Barbacoa,3,A,A4,Shred the beef.,"Remove the beef from the slow cooker and place it on a cutting board or rimmed baking sheet. Use two forks to shred the beef into pieces, working from the outside in. While shredding the beef, you should also discard any fat. A rimmed baking sheet or cutting board works best since some of the juices inside the beef can run as you work with it. Without a rimmed surface, these juices can create a big mess." +3513,Make Barbacoa,4,A,A5,Mix the shredded beef with the barbacoa sauce.,"Transfer the shredded beef to a large bowl. Ladle a little of the cooking liquid into the bowl, mixing after each addition. Add enough sauce to keep the beef thoroughly moist, but do not add so much that the beef drown in it or becomes soupy. If you have some cooking liquid left behind after you coat the beef, you can fill a spare ice cube tray with it and freeze the liquid for later use. These cubes of barbacoa sauce can be used to flavor stocks, soups, gravies, and other dishes later on." +3514,Make Barbacoa,5,A,A6,Keep it warm in the slow cooker.,"If you are not ready to serve the barbacoa yet, return it to the slow cooker and switch the appliance to its ""warm"" setting. You can keep it warm using this method for another 2 to 4 hours. After that point, you should consider transferring any uneaten beef to airtight containers and storing it in the refrigerator. Reheat it in the microwave after refrigerator storage." +3515,Make Barbacoa,6,A,A7,Serve.,"The beef barbacoa is ready to eat. Serve it to your family or guests while still warm, and offer it with an accompaniment of tortillas, onion, cilantro, and salsa." +3520,Make Barbacoa,11,B,B5,Combine with the other marinade ingredients.,"Place the cumin powder, clove powder, ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice in a blender. Remove the chiles from the water and add them as well, along with 3 Tbsp (45 ml) of the chile-infused water. Cover and blend at a medium to high speed until a smooth paste forms. A food processor could be used instead of a blender, but either way, you need to produce a smooth paste when done. Stop the blender occasionally and scrape the sides down with a spatula before continuing to blend." +3521,Make Barbacoa,12,B,B6,Marinate the beef.,"Place the beef into a large mixing bowl and cover it with the marinade paste. Cover the bowl securely using plastic wrap, then put it in the refrigerator 6 hours to overnight for marinating purposes. For best results, turn the beef several times before you sealing off the bowl. Coat all sides of the beef in the sauce as you turn the roast." +3522,Make Barbacoa,13,B,B7,Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).,Prepare a large roasting pan by lightly spraying it with nonstick cooking spray. Wait until the oven has completely finished preheating before moving on to the next step. +3523,Make Barbacoa,14,B,B8,Roast the barbacoa beef for 6 hours.,"Transfer the beef roast to the roasting pan. Pour the marinade over it, and place the bay leaf on top. Cover the whole thing with an oven-safe lid or aluminum foil and cook until the meat becomes very tender." +3524,Make Barbacoa,15,B,B9,Let stand before shredding.,"Remove the finished beef barbacoa out of the oven. Allow it to rest on the counter for roughly 45 to 60 minutes. When done, shred the beef with two forks. Keep the cover on the roasting pan while the beef rests. This resting period allows the beef to finish cooking and forces the juices to distribute themselves more easily. It also gives the beef a little time to cool to a more comfortable, easier to eat temperature. Discard the bay leaf before shredding the beef." +3525,Make Barbacoa,16,B,B10,Serve.,"The beef barbacoa is ready to eat at this point. It is usually served warm with tortillas and various toppings, like chopped onions or cilantro." +3526,Make Barbacoa,17,C,C1,Clean the beef tongue.,"Rinse the beef tongue under cool running water and pat dry with clean paper towels. When buying beef tongue, it is especially important that you purchase it from a reliable source. You may need to buy it in frozen form, rather than buying it fresh, since it is not a common cut of meat in most geographic areas." +3527,Make Barbacoa,18,C,C2,Place all the ingredients in a slow cooker.,"Put the beef tongue in the bottom of the slow cooker. Surround it with your cut onions and garlic cloves, then sprinkle it with salt. Pour the water over the entire thing.There is no need to turn the beef tongue. The flavors of the garlic, onion, and salt should sink into the meat as it cooks. Cover the slow cooker with its lid before continuing." +3528,Make Barbacoa,19,C,C3,Cook on low for 8 hours.,"The meat should be tender enough to shred when done. If you do not have a full 8 hours, you could switch the slow cooker to high and cook the beef tongue for 4 to 5 hours, instead. Do not remove the lid during the initial cook time. Doing so can release too much steam, and since the steam is partially responsible for cooking the meat, letting it escape can increase the overall cook time by another 15 to 30 minutes. If the meat does not feel tender after 8 hours, you may need to cook it for another 1 to 2 hours." +3529,Make Barbacoa,20,C,C4,Remove the skin of the tongue.,"Place the cooked beef tongue in a large dish or rimmed baking sheet. Make a shallow cut in the skin at the open end of the beef tongue, then peel the rest of the skin off using your fingers. You should also trim away any fatty tissue at the bottom end of the tongue using the knife. The majority of the cut will be edible meat, even after you cut away the skin and fat." +3530,Make Barbacoa,21,C,C5,Shred the meat.,Use two forks to shred the tongue meat into pieces. Work from the outside and move inward into the cut of meat. +3531,Make Barbacoa,22,C,C6,Moisten the shredded meat.,"Place the shredded tongue meat into a large mixing bowl. Ladle a little of the cooking liquid on top, then toss well to coat. Use enough liquid to moisten the meat without drowning it. Ideally, the liquid should be degreased and strained before you pour it over the meat." +3532,Make Barbacoa,23,C,C7,Serve.,"The barbacoa beef tongue is ready to eat and enjoy. Serve it on warm tortillas, and offer garnishes such as cilantro, chopped white onion, and salsa." +3533,Make Pasta Pasqualina,0,none,1,Coat the skillet with oil.,Place it on medium-high heat.; +3534,Make Pasta Pasqualina,1,none,2,Add the chopped pancetta or bacon.,"Fry until crispy, then remove from the pan and reserve." +3535,Make Pasta Pasqualina,2,none,3,Add chopped onion.,"Sauté one minute, then add salt, pepper, and the chopped garlic." +3536,Make Pasta Pasqualina,3,none,4,Add the zucchini.,"You may need to add more salt at this point, just keep tasting, and adjust the seasoning to suit your preferences. Sauté 3-4 minutes, or until the zucchini starts to get tender." +3537,Make Pasta Pasqualina,4,none,5,Add the tomatoes.,"This is optional, you can make the sauce with or without them. Either way, give the whole thing a good stirring." +3539,Make Pasta Pasqualina,6,none,7,Now add the cream.,"Stir it in well, then turn the heat down and allow the sauce to simmer. As the mixture boils, it will thicken." +3540,Make Pasta Pasqualina,7,none,8,"Once the sauce has thickened, stir in the pancetta.",Then serve it with your favorite pasta. +3541,Make Pasta Pasqualina,8,none,9,"Garnish with parsley, and cheese if you like.", +3543,Make Ciabatta Bread,0,none,1,Dissolve 1/4 tsp.,"(1.25ml) of yeast into 1 cup (8 oz.) of lukewarm water, approximately 110 degrees F (43 degrees C).;" +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.", +3549,Make Ciabatta Bread,6,none,7,"Stir in the biga and 2 1/4 cups (18 oz.) of lukewarm water, approximately 110 degrees F (43 degrees C).", +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., +3552,Make Ciabatta Bread,9,none,10,Turn the dough a few times until it is coated in oil., +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." +3557,Make Ciabatta Bread,14,none,15,"Fold each piece of dough into thirds, as though you were folding a letter.",Use care when handling the dough. You do not want to deflate the air pockets that formed in the dough while rising. +3558,Make Ciabatta Bread,15,none,16,Place both folded pieces gently onto a floured bread cloth and sprinkle with flour.,Give the dough another hour to rise. +3559,Make Ciabatta Bread,16,none,17,Preheat the oven to 450 degrees F (232 degrees C) after the dough has set for about 45 minutes., +3560,Make Ciabatta Bread,17,none,18,Put a baking stone or baking sheet onto the center rack of the oven to heat up for the remaining 15 minutes while the dough continues to rise., +3561,Make Ciabatta Bread,18,none,19,Lay both pieces of dough onto the warmed baking stone or baking sheet., +3562,Make Ciabatta Bread,19,none,20,Bake for 35 to 45 minutes or until browned., +3563,Make Ciabatta Bread,20,none,21,Cool and enjoy., +3564,Make Ciabatta Bread,21,none,22,Finished., +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.", +3574,Make Naadan Kadala Curry,9,none,10,"Add the fresh masala to your gravy, then add in 1–2 tablespoon (14.8–29.6 ml) of coconut oil and fry the mix until the ingredients have been fried well and lost their raw flavors.", +3575,Make Naadan Kadala Curry,10,none,11,"Add 2 glasses of the chickpea stock water to the gravy mix, then let everything boil for another 10 minutes to allow the flavors to soak in.", +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.", +3578,Make Naadan Kadala Curry,13,none,14,Garnish with 4-5 curry leaves and the remaining fried coconut chunks., +3579,Make Naadan Kadala Curry,14,none,15,"Serve this recipe with rice, dosa (a thin pancake made from rice flour), or puttu (steamed rice pancakes).", +3580,Make Vegan Mock Tuna Salad,0,A,A1,Soak the sunflower seeds and almonds overnight.,"Measure 1 cup (140 g) of sunflower seeds and 1 cup (140 g) of raw almonds into a large bowl. Pour enough water to cover the seeds and nuts by 2 inches (5 cm). Cover the bowl with plastic wrap or a kitchen towel and let it sit out at room temperature overnight.At a minimum, try to soak the seeds and nuts for at least 8 to 10 hours.;" +3581,Make Vegan Mock Tuna Salad,1,A,A2,Drain and chop the sunflower seeds and almonds.,Set a fine mesh strainer in the sink and pour the soaked seeds and nuts through it. You don't need to save the soaking liquid. Transfer the seeds and nuts to a small food processor. Put the lid on and pulse them until they're finely ground.You may need to stop and scrape down the sides of the food processor. +3582,Make Vegan Mock Tuna Salad,2,A,A3,Combine the mock tuna salad.,Put the ground seeds and nuts into a large bowl along with the rest of the salad ingredients. Stir the ingredients together to completely combine the mixture. You'll need:1/3 cup (75 g) finely chopped celery 1/3 cup (47 g) finely chopped pickles 1/4 cup (40 g) finely chopped red onion 2 tablespoons chopped fresh dill 2 tablespoons maple syrup or agave nectar 2 tablespoons lemon juice 1 teaspoon kelp granules 1 teaspoon ground black pepper 1/2 teaspoon sea salt +3583,Make Vegan Mock Tuna Salad,3,A,A4,Serve the salad.,"Set the mock tuna salad out as a dip for crackers or vegetable sticks. You could also use it as a sandwich filling or topping for a fresh green salad. If you'd like to make the salad ahead of time and store it, cover the bowl and refrigerate it until you're ready to use it.You can store the mock tuna salad for up to 5 days in the refrigerator. Keep in mind that it may lose a little crunch the longer it chills." +3584,Make Vegan Mock Tuna Salad,4,B,B1,Squeeze and crumble the tofu.,Take 1 pound (453 g) of firm tofu and gently squeeze it between your hands. The excess water in the tofu should drain out. Crumble the tofu into a large bowl. The tofu crumbles should be small and even. +3585,Make Vegan Mock Tuna Salad,5,B,B2,"Prepare the celery, carrot, and red onion.",Use a sharp knife to carefully dice 1 celery stalk. You'll also need to mince enough red onion to get 1 tablespoon. Take a small carrot and grate it to get 2 tablespoons. Place the prepared vegetables into the bowl with the crumbled tofu. +3586,Make Vegan Mock Tuna Salad,6,B,B3,Stir together the wet ingredients.,"In a separate bowl, add 1/2 cup (116 g) of vegan mayonnaise, 2 tablespoons of tamari, 1 tablespoon of lemon juice, and 1/2 teaspoon of kelp powder. Stir the wet ingredients until they're combined." +3587,Make Vegan Mock Tuna Salad,7,B,B4,Combine the tofu mock tuna salad.,"Scoop the wet ingredients into the bowl with the tofu and vegetables. Use a spoon to stir the salad, so the mixture is combined. You can serve the salad immediately or store it for a few days.Consider serving the salad as part of a sandwich, dip, or green salad topping." +3588,Make Vegan Mock Tuna Salad,8,C,C1,Mash the chickpeas.,Open one 15-ounce(425 g) can of chickpeas and drain the water. Rinse the chickpeas to remove excess sodium. Put the chickpeas into a large mixing bowl and use a fork or potato masher to mash the chickpeas until they're roughly pureed.You can leave several of the beans whole for added texture. +3589,Make Vegan Mock Tuna Salad,9,C,C2,"Dice the celery, carrot, and pickle.",Use a sharp knife to carefully dice enough red onion to measure 1/4 cup (40 g). You'll also need to dice enough celery to measure 1/4 cup (55 g) and enough pickle to measure 1/4 cup (35 g). Transfer the vegetables to the bowl with the mashed chickpeas. +3590,Make Vegan Mock Tuna Salad,10,C,C3,Add the remaining ingredients.,"Measure and add the rest of the mock tuna salad ingredients into the bowl with the chickpeas. You'll need:3 tablespoons tahini 1 teaspoon Dijon or spicy brown mustard 1 tablespoon maple syrup or agave nectar 1 teaspoon capers, drained and loosely chopped Salt and pepper to taste 1 tablespoon roasted unsalted sunflower seeds (optional)" +3591,Make Vegan Mock Tuna Salad,11,C,C4,Stir the mock tuna salad and serve it.,"Use a spoon to completely mix together the mock tuna salad. Taste the salad and adjust any flavorings according to your taste. Serve the salad as a dip, sandwich spread, or topping for leafy salad.You can store the salad in an airtight container in the refrigerator for up to 5 days." +3595,Make Cheese Curds,3,none,4,Dilute the rennet.,"In a separate dish, combine 1/2 tsp (1.25 ml) ml of single-strength liquid rennet with 1/4 cup (60 ml) of cool, non-chlorinated water. Stir until well-combined. Note that you can use 1/2 rennet tablet instead of the liquid rennet. Crush the tablet before adding the water, then stir until dissolved." +3597,Make Cheese Curds,5,none,6,Warm the milk to 90 degrees Fahrenheit (32 degrees Celsius).,Pour the milk into the smaller pot. Allow it to heat up without stirring it.Attach a cooking thermometer to the side of the pot so that you can closely monitor the temperature. The tip of the thermometer should dip into the milk but should not touch the side or bottom of the metal pan. +3598,Make Cheese Curds,6,none,7,Add the mesophilic culture.,"Sprinkle the mesophilic culture over the surface of the milk, then stir it into the liquid until it is thoroughly distributed. Use a mesophilic culture blend like MA 4000 or MM 100. Alternatively, you can use 1/4 cup (60 ml) of buttermilk instead of the culture." +3600,Make Cheese Curds,8,none,9,Add the calcium chloride.,"Pour the calcium chloride onto the ladle and lower it into the milk. Stir well for at least 30 to 60 seconds. If you chose to use raw, unpasteurized milk, you may wish to omit the calcium chloride since raw milk has more freely distributed calcium in it." +3601,Make Cheese Curds,9,none,10,Add the rennet.,"Sprinkle the rennet over the surface of the milk, then stir it into the milk using an up-and-down motion for 60 seconds. To help distribute the rennet evenly, pour it over a perforated ladle held over the surface of the milk." +3602,Make Cheese Curds,10,none,11,Let it sit.,"Still the milk, then cover it and allow it to rest for 30 to 45 minutes. To still the milk, hold the ladle at the top of the milk until no more ripples form. The milk mixture should turn into a gel after several minutes. Wait until the gel can be cleanly cut before continuing." +3603,Make Cheese Curds,11,none,12,Check for a clean break.,"After the curd has rested, slice into the top of it with a knife to verify that it's ready to work with. After cutting the slit, insert the wide, flat side of the knife into the curd and lift the curd where the slit ends. The slit should continue forward when you do this, creating an opening with a clean edge. If the curd isn't ready, allow it to continue cooking for a longer period of time." +3604,Make Cheese Curds,12,none,13,Cut the curd.,"Use a sharp knife to slice the curd into 3/8 to 1/2 inch (0.75 to 1.25 cm) cubes. Keep the size of the cubes as even as possible. Slice into the curd, separating it into parallel vertical columns. Turn the knife, then cut through the curd in perpendicular columns, spacing them apart at even intervals." +3605,Make Cheese Curds,13,none,14,Allow the curds to set.,"Cover the pot and allow the curds to sit, undisturbed, for 3 to 5 minutes.Note that the curds should still be sitting at an approximate temperature of 90 degrees Fahrenheit (32 degrees Celsius) during this stage." +3606,Make Cheese Curds,14,none,15,Gradually increase the cooking temperature.,"Gently stir the curds using an up-and-down motion while raising the cooking temperature. It should eventually reach a range between 100 and 102 degrees Fahrenheit (38 and 39 degrees Celsius). This increase must happen gradually, so do not increase the stove heat above medium. Ideally, the increase will take approximately 30 minutes. If the curds begin to heat up too quick, you should remove the pot from the heat for several minutes to stop the temperature from climbing too fast." +3607,Make Cheese Curds,15,none,16,Cook for another 30 minutes.,"Cook the cheese curds at this temperature for another 30 to 60 minutes, or until the curds develop an even and springy texture. Stir the curds every 5 minutes or so while they rest. You can continue cooking the curds for several minutes after they reach this consistency if you'd prefer a drier texture. Checking the pH isn't necessary, but if you choose to do so, the pH should be between 6.2 and 6.10." +3608,Make Cheese Curds,16,none,17,Drain the curds.,"Scoop out the curds using a slotted ladle and place them into a colander. Set the colander over the pot and allow the whey to drain. To make gathering the curds easier, use your hands or the back of the ladle to press the curds into the bottom of the pot. After they form a solid mass, scoop out the mass and place it in the colander. The colander should rest above the whey and not inside of it. Place a thermometer into the curd, then cover the pot and allow it to rest for 10 to 15 minutes at 98 degrees Fahrenheit (37 degrees Celsius). When ready, the curds should mat and clump together into a solid mass." +3609,Make Cheese Curds,17,none,18,Cut the curds and let them rest.,"Remove the curds from the colander and cut the slab in half. Stack the two halves together, cover, and let them sit for 10 to 15 minutes. You may wish to return the cut, stacked slabs to the colander to keep them warm. Otherwise, place a bag of warm water measuring 98 degrees Fahrenheit (37 degrees Celsius) on top of the stack slabs to keep them adequately warm." +3610,Make Cheese Curds,18,none,19,Flip and restack periodically for 2 hours.,"Flip the stacked curd slabs over every 10 to 15 minutes over a 2-hour period of time. Check the texture of the curd after the first 90 minutes. When the curd is ready, it should tear apart like cooked chicken breast." +3611,Make Cheese Curds,19,none,20,Slice the curd.,"Place the curd onto a cutting board and cut it into 2-inch (5-cm) pieces. Note that the slabs should be flattened to about 1 inch (2.5 cm) by this stage. Cut the curds into 1-inch (2.5-cm) strips, then cut the strips crosswise into 2-inch (5-cm) long pieces." +3612,Make Cheese Curds,20,none,21,Toss the curds with salt.,"Sprinkle the curds with the salt, then toss gently with your hands or a spoon until all of the salt is dissolved.Cover the salted curds and allow them to sit for 5 to 10 minutes. During this time, the curds should absorb the salt. More whey may drain away during this step, too. It might be a good idea to let the salted curds sit in your colander for that reason." +3614,Make San Choy Bau,0,none,1,Dice your bell pepper.,"Deseed your pepper and remove the stem. Slice the pepper in half using your knife. Cut those halves in to strips, and cut those strips into dices. Place aside.;" +3615,Make San Choy Bau,1,none,2,Grate your zucchini.,"Using your knife, cut the ends of the zucchini off and grate in the cheese grater. Place aside." +3616,Make San Choy Bau,2,none,3,Prep your mince.,"To your beef, add the soy and oyster sauce and mix. Be careful not to knead the meat, otherwise you may make the proteins in the meat stick, causing lumps. If you can't not knead, use a fork. Place aside." +3617,Make San Choy Bau,3,none,4,Dice your onion., +3618,Make San Choy Bau,4,none,5,Oil your pan using your cooking spray.,"Don't be too generous though, especially when using a non-stick frypan." +3619,Make San Choy Bau,5,none,6,Let your pan heat up.,Put your an on high to heat the pan and oil. Wait for approx. 2-3 mins. +3620,Make San Choy Bau,6,none,7,Caramelise your onion.,Put the onion in the pan and keep them moving with your egg-flipper. You can tell they are finished when they have browned and start producing liquid. +3621,Make San Choy Bau,7,none,8,Add your mince.,Break up the pieces with your flipper quickly as they cook. This will take about 5-7 mins but keep an eye on it. +3622,Make San Choy Bau,8,none,9,Gradually add your vegetables to the mix.,At this point you can add more sauce(s). Continue cooking until the capsicum has gone soft. +3623,Make San Choy Bau,9,none,10,"While everything else is cooking, start to separate the lettuce leaves and make small cups of them.", +3624,Make San Choy Bau,10,none,11,Take the mince mix off the heat and prepare your lettuce cups.,Be careful not to burn yourself. +3625,Make San Choy Bau,11,none,12,Place the mince mix into the lettuce cups.,Your San Choy Bau is ready to serve! +3626,Make Sunny Side Down Eggs,0,none,1,Put 2 tbs vegetable oil or butter on the frying pan while the heat is on.,; +3627,Make Sunny Side Down Eggs,1,none,2,"After the oil or butter has been melted or what not, make sure it's all over the pan so it won't stick.", +3628,Make Sunny Side Down Eggs,2,none,3,Crack the egg(s) open and make sure you crack the eggs lower to the pan or else the yolks will break., +3629,Make Sunny Side Down Eggs,3,none,4,"Just as the whites are starting to turn white, turn the stove off and wait until the eggs are pure white and the yolk has a little bit of a skin over it.", +3630,Make Sunny Side Down Eggs,4,none,5,Flip the egg over with a spatula gently., +3631,Make Sunny Side Down Eggs,5,none,6,"After a minute or two, flip it over again gently.", +3632,Make Sunny Side Down Eggs,6,none,7,Make toast to sweep up the yolk if you like., +3633,Grill Turkey,0,A,A1,"If you are using a charcoal grill, fill a chimney starter to the rim with charcoal and burn the coals until they are lightly covered with ash.",Spread the coals in a half circle on one side of the charcoal grate.; +3634,Grill Turkey,1,A,A2,"Place a large, disposable drip pan in the center of the charcoal grate and fill it about halfway with warm water.",This maintains the temperature of the fire. +3635,Grill Turkey,2,A,A3,"Put the cooking grate in place, close the lid, and let the coals burn down to low heat.","Keep all the vents open. If you are using a gas grill, preheat the grill on high until the temperature hits 500 °F (260 °C). Then turn the burners down to indirect low heat (300 to 350 deg F)" +3636,Grill Turkey,3,A,A4,"Start by rinsing your turkey with cold, clean water inside and out.","Remove the giblets, neck, etc. from the bird. Lightly coat the bird with some of the melted butter, and season with pepper." +3637,Grill Turkey,4,A,A5,Pour the chicken stock into a sturdy 9×13-inch roasting pan.,"Add the onions, carrots, and celery. Place the turkey breast side down in the roasting pan." +3638,Grill Turkey,5,A,A6,Place the roasting pan in the center of the cooking grate.,"If you’re using a charcoal grill, place the pan so that the turkey legs face the charcoal. Add half of your applewood to the charcoal or put them in the smoker box of your gas grill." +3639,Grill Turkey,6,A,A7,"After 1 hour of grilling, add 10-12 unlit charcoal briquettes to maintain the temperature of your grill.","Position it between the lit charcoal using long-handled tongs. Add the remaining applewood. Also, turn the turkey over in the pan so the breast faces up. Continue grilling over indirect low heat with the lid closed for another hour." +3640,Grill Turkey,7,A,A8,"At the end of the second hour, baste the turkey all over with the remaining butter.","If any parts are getting too dark, wrap them with aluminum foil. Once again add 10-12 charcoal briquettes to the lit charcoal to maintain the heat of your charcoal grill. Continue cooking over indirect low heat. The total cooking time will be 2.5 to 3.5 hours. The bird is done when the internal temp reaches 175 °F (79 °C) in the thick part of the thigh and 165 in the breast." +3641,Grill Turkey,8,A,A9,"Move the turkey to a cutting board, wrap in aluminum foil, and allow it to rest for 30 minutes before carving.","While it’s resting, make the gravy." +3643,Grill Turkey,10,B,B2,Add enough chicken stock to equal about 4 cups of liquid to the liquid in the fat separator., +3646,Grill Turkey,13,B,B5,Add 4 cups of the reserved pan liquid (but not the fat) plus the wine., +3650,Make Grape Jelly,0,none,1,"Choose your grapes, aiming for fresh, sweet, and flavorful berries.","The better the grapes, the better the jelly. It doesn't matter if they are seeded or seedless, green, white or red. That said, seeded grapes usually have a stronger flavor, and the majority of jellies are made with red or Concord grapes.You can also use 5 cups of grape juice in a pinch." +3651,Make Grape Jelly,1,none,2,Pick the grapes off the bunch and wash them off.,"You should have roughly five lbs of grapes to work with. If you plan on canning all the jelly yourself, start preparing the cans now." +3652,Make Grape Jelly,2,none,3,Put the grapes in a large pot and cover with 2-1/2 cups of water.,"If you need a little extra to make sure that you have the berries covered, use it." +3653,Make Grape Jelly,3,none,4,"Bring the berries and water to a boil for 10 minutes, stirring regularly, covered.","Raise the heat and put the cover on, letting the berries boil for ten minutes. Every few minutes give everything a nice big stir." +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." +3655,Make Grape Jelly,5,none,6,Add the pectin and bring the juice to a full boil once more.,"Get a vigorous, rolling boiling going for about a minute before moving on to the next step.." +3656,Make Grape Jelly,6,none,7,"Add the 2-1/2 cups of sugar, bringing the juice back to a boil.","Keep the boil going for a quick, hard minute, stirring constantly." +3657,Make Grape Jelly,7,none,8,"Once the sugar is all dissolved, cut the heat and skim any foam off the top.","Move quickly here -- you want the jelly to chill in the jars, not in the pot. Get the foam off with a slotted spoon and move on. For a little different flavor, consider adding 2-3 tablespoons of lemon juice here, giving your final jelly a bit of tangy-ness." +3658,Make Grape Jelly,8,none,9,Pour the hot liquid immediately into the hot canning jars.,"This is why preparing the jars ahead of time is so essential. By letting the mixture cool out in the open, you open the possibility that the jelly will crystallize and turn to a chunky, unappetizing mixture. Leave roughly 1/4 of an inch between the top of the jar and your fill line." +3659,Make Grape Jelly,9,none,10,"Start boiling a large pot of water, enough to completely cover your cans.","Canning requires you to heat the jars (after the are filled with jelly) to sterilize them and preserve the fruit. You should have your hot water bath boiling at the same time as you jelly.The following method will help you if you do not have dedicated canning equipment. However, getting a canning set is almost always easier than using a homemade water bath.;" +3660,Make Grape Jelly,10,none,11,Sterilize your jars and lids before you begin cooking.,"This allows you to work efficiently, as opposed to rushing around as the jelly finishes. If you don't have a dishwasher with a sterilize setting, wash them with soap and water. Then boil the jars for 10 minutes, leaving them in the water until you're ready to use them. The lids should be kept in hot (but not boiling) water for 5-10 minutes. The jars need to be hot when you pour in the jelly, otherwise they may crack." +3661,Make Grape Jelly,11,none,12,Fill the jars with jelly and put the clean lids and rings on.,"Canning jars have a lid and a ring. The lid needs to have an unbroken rubber seal along the outside edge, and these can only be used once for canning. The rims screw on top of the lid to close the jar completely." +3662,Make Grape Jelly,12,none,13,Gently place the closed jars in the boiling water for 5- 10 minutes.,"If you live above 1,000 feet above sea level, let them cook for the full ten minutes. Try to keep at least two inches of water above the top of the cans to speed up the process. Also, make sure that you have a tool capable of safely remove the hot cans from the boiling water before you begin. If you live above 6,000ft above sea level, you should let the jars boil for closer to 15 minutes." +3663,Make Grape Jelly,13,none,14,"Let the jars cool overnight, and serve when done.","Place the jars in a cool place (not the refrigerator -- that's too cold) and let them cool back to room temperature. After 1-2 hours, when they don't burn you when touched, loosen the rims on the jars a half turn or so to prevent it from rusting or sticking onto the jar." +3664,Make Grape Jelly,14,none,15,Check that they jelly was properly preserved by pushing the top down.,"It shouldn't easily pop up and down, and shouldn't make a noise when pushed. If it does then you don't have the jar completely sealed, and the preserves will quickly spoil if you're not careful. Properly preserved jelly should last up to 12 months." +3666,Make Easter Treats,1,A,A2,"Cream the butter, salt, syrup, and vanilla.","To make the egg filling for the cream egg, add the four ingredients to the bowl of a stand mixer fitted with the paddle attachment. Cream the ingredients on medium low speed until combined.You can also add 3 drops orange blossom water to the mixture to give the eggs a hint of citrus. If you don’t have a stand mixer, combine the ingredients in a large mixing bowl and beat them with a hand mixer or whisk." +3667,Make Easter Treats,2,A,A3,Add the sugar.,"Reduce the speed to low and add the sugar 1 cup (125 g) at a time. Once all the sugar has been added, continue beating the mixture until the sugar has been fully incorporated.Scrape down the sides of the bowl with a rubber spatula to make sure all the ingredients get mixed." +3672,Make Easter Treats,7,A,A8,Combine the egg fillings.,"Remove the yolks from the freezer. Take one ball of egg white filling and place a yolk ball into the indent. Now use your hands to shape the egg white around the yolk so that the yellow is completely covered by white filling.Roll the combined filling into a ball, then gently shape it into an oval to create an egg shape. Continue combining the yolks and whites in this way until you have made all the egg fillings. Return the eggs to the baking sheet, cover them with plastic or parchment, and return them to the freezer." +3673,Make Easter Treats,8,A,A9,Melt the chocolate.,"Place the chocolate into a medium glass bowl. Fill a small saucepan with an inch (2.5 cm) of water. Place the glass bowl on top of the saucepan, and heat it over medium heat. Whisk the chocolate regularly as it melts. When all the chocolate has melted, give the whole thing a vigorous whisking until the chocolate becomes glossy. Turn the heat to low so it’s warm enough to keep the chocolate liquid." +3674,Make Easter Treats,9,A,A10,Cover the eggs in chocolate.,"Remove one ball of egg filling from the freezer. Pierce the bottom with a toothpick so you can dip the entire egg in chocolate. Dip the filling in the melted chocolate. Remove the egg from the chocolate, and hold it over the bowl to allow the excess to drip off.Stick the other end of the toothpick into your potato or Styrofoam to secure the egg. Place the egg and the potato into the fridge for 10 minutes. This will give the chocolate time to set. Repeat until you’ve covered all the egg filling balls in chocolate." +3675,Make Easter Treats,10,A,A11,Fill in the holes and chill before serving.,"When the chocolate has set on the eggs, remove them from the fridge and pull them out of the potato. Carefully remove the toothpicks. Use a small spoon to drizzle a bit of melted chocolate into the hole where the toothpick was. Place the eggs on the baking sheet and return them to the fridge. Let them chill for about two hours before serving." +3677,Make Easter Treats,12,B,B2,Make the cake ball dough.,"Place two-inch (5-cm) cubes of cake into the food processor and pulse until the cake is broken up into fine crumbs. Transfer the crumbs to a mixing bowl. Add a dollop of frosting and stir to completely combine the cake and frosting. Stir in another dollop of frosting as necessary, until the dough becomes the consistency of clay.If you don’t have a food processor, place the chunks of cake into a mixing bowl and mash them with a fork or break them up with your hands." +3679,Make Easter Treats,14,B,B4,Form the cake balls.,"When the dough has had time to chill, remove it from the fridge or freezer. Use your cookie dough scoop to portion out a scoop of dough. Roll the dough around between your hands to work it into an egg shape. Transfer the cake egg to the baking sheet. Repeat with the remaining dough until you have formed all the cake into cake eggs. Set the eggs aside for about 30 minutes and allow them to warm to room temperature." +3680,Make Easter Treats,15,B,B5,Melt the candy melts.,"Transfer each color of candy melt to a separate glass bowl. Fill three saucepans with an inch (2.5 cm) of water and place the glass bowls on top. Heat each saucepan over medium heat, stirring regularly, until the melts have melted. Turn the heat on all the saucepans to low to keep the melts liquid. Alternatively, you can also melt the candy melts in the microwave. Heat the candy melts in the microwave in 30-second bursts, stirring in between, until the candy melts have completely melted. The microwave method is faster, but the candy melts will start to harden faster, and you'll have to work quickly." +3682,Make Easter Treats,17,B,B7,Decorate the eggs with blue candy melt.,"Take each cake pop egg and dip the entire ball of cake into the blue candy melt. Pull the cake pop out at a 45-degree angle, twist it 90-degrees, and tap the stick against the side of the bowl to remove excess. Set the cake pops back into their places in the Styrofoam or cake pop stand and transfer them to the fridge for five minutes to set. If you want to mix up the order of the egg coloring, don’t dip all the cake eggs into the blue. Dip one-third into the blue, one-third into the pink, and one third into the yellow." +3683,Make Easter Treats,18,B,B8,Add the pink.,"When the blue candy melt has set, remove the cake pops from the fridge. Now dip the top two-thirds of each cake pop into the pink candy melt. Pull the cake pop out at an angle, twist it, and tap it to remove excess. When you’ve dipped all the pops into the pink, transfer them to the fridge again to set for another five minutes. If you divided the base color of your cake pops, make sure you dip each set of cake pops into a different color this time." +3684,Make Easter Treats,19,B,B9,Add the yellow.,"Finally, dip the top third of each cake pop into the yellow. When you’ve removed the excess, return the cake pops to the fridge and let them set for another five minutes before serving. For divided cake pop colors, dip each cake pop into the color you haven't yet decorated it with." +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!" +3687,Make Easter Treats,22,C,C3,Bake Easter cupcakes.,"Easter-themed cupcakes aren't just delicious, they're also fun to make and beautiful to look at! These treats are great for serving at home and they make great festive gifts." +3688,Make Easter Treats,23,C,C4,Put together a DIY candy-filled bunny.,"Fillable plastic eggs can be made into fun Easter bunnies filled with all sorts of candies, treats, and goodies. This is a great craft for kids, or a wonderful way to surprise them during their Easter egg hunt." +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." +3691,Make Turkey Sausage,1,none,2,Add 2 lbs (0.9 kg) ground turkey to the large mixing bowl.,This is a typical amount for most turkey sausage recipes. +3692,Make Turkey Sausage,2,none,3,Combine all the seasonings in the small mixing bowl.,"This will include: 2 tbsp. (30 mL) chili powder, 1 clove of garlic (minced, either with garlic mincer or by hand), 2 tsp. (10 mL) cayenne pepper, 2 tsp. (10 mL) onion powder, 1 tsp. (5 mL) crushed red pepper, 1 tsp. (5 mL) dried oregano, 1 tsp. (5 mL) paprika, 1/2 tsp. (2.5 mL) sea salt, 1/4 tsp. (1.25 mL) marjoram, 1/4 tsp. (1.25 mL) thyme, 1/4 tsp. (1.25 mL) black pepper, and 1/8 tsp. (.625 mL) fennel seeds. To ensure an accurate and evenly combined seasoning mix, use a wire whisk until the seasoning colors look even throughout the bowl. The garlic clove will stick because of the moisture, so be sure to mix thoroughly. An easy way to mince garlic without a garlic mincer is to place the clove under a butcher knife and slam a closed fist (side of pinky finger down) onto the knife. Be very cautious when using this method that the butcher knife does not slip from your grip or that you slam your hand onto a sharp edge. Season to your desired taste. If you prefer your turkey sausage not as spicy, try less cayenne, paprika, and crushed red peppers. Also, experiment with other flavors such as minced onion, cumin, nutmeg, ginger, basil, and sage to create your perfect seasoning combination." +3694,Make Turkey Sausage,4,none,5,Knead the seasonings into the turkey.,"Be sure to meticulously combine the seasonings within the ground turkey. Add the egg to create a goopy texture. The egg will add volume when you are cooking the meat. Your hands will be covered with this mixture, so don't be shy about digging in. Kneading the ingredients completely throughout the turkey will ensure the best taste all around and avoid someone getting suckered into a big bite of intense seasoning." +3695,Make Turkey Sausage,5,none,6,Clump turkey and seasoning mixture into a ball and wrap tightly in cellophane or in a tightly sealed container.,Refrigerate approximately 24 hours. +3696,Make Turkey Sausage,6,none,7,Separate the ground turkey meat into several 1 inch (2.54 cm) balls.,Flatten each to create turkey sausage patties. +3697,Make Turkey Sausage,7,none,8,Pre-heat your frying pan.,"Add plenty of butter and allow it to melt before placing the meat on the pan. This will prevent the patties from sticking to the pan. Make sure the turkey sausage patties are fully cooked before serving (i.e. there is no longer pink meat on the inner, and especially outer, part of the patty). The minimum temperature in the middle of the patty should be at least 165 degrees Fahrenheit (74 degrees Celsius)." +3699,Make Oatmeal Cream Pies,0,none,1,Preheat the oven.,"To ensure that the oven is hot enough when you’re ready to bake the cookies, it’s important to preheat it. Set the oven to 375 degrees (190 degrees Celsius), and allow it to fully heat.Keep an eye on your oven so you know when it’s fully preheated. Most ovens will usually beep or flash a light to alert you.;" +3700,Make Oatmeal Cream Pies,1,none,2,Prepare the cookie sheets.,"For the cookies, you’ll need 1 to 2 large cookie sheets. Line the sheets with parchment paper or silicone baking mats to prevent the cookies from sticking during baking. Set them aside until you’re ready to bake the cookies.You can get away with using only one cookie sheet, but you will likely need to bake multiple batches of cookies. If you don’t have parchment paper or silicone baking mats, you can grease your cookie sheets with nonstick cooking spray or butter." +3701,Make Oatmeal Cream Pies,2,none,3,Cream the butter and sugars together.,"Use a handheld or stand mixer to combine 1 ¼ cups (284 g) of softened, unsalted butter, 1 cup (200 g) of packed dark brown sugar, and 1 cup (200 g) of granulated sugar in a large bowl. Blend the ingredients on medium speed until the mixture is light and fluffy.If you don’t have a handheld or stand mixer, you can mix the butter and sugars together by hand. It will take a little more time and effort, though, so you may want to allow the butter to soften longer to make the process easier." +3702,Make Oatmeal Cream Pies,3,none,4,"Mix in the egg, vanilla, and molasses.","When the butter and sugars are creamed together, add 1 large egg, 2 teaspoons (10 ml) of pure vanilla extract, and 1 tablespoon (15 ml) of dark molasses to the bowl. Continue mixing the ingredients on medium until they’re fully combined, and then set the mixture aside for a moment.As you add the egg, vanilla, and molasses, scrape down the sides of the bowl if necessary to ensure that the ingredients are all well mixed." +3703,Make Oatmeal Cream Pies,4,none,5,Combine the dry ingredients.,"In a medium bowl, mix 1 ½ cups (180 g) of all-purpose flour, 1 teaspoon (5 g) of baking soda, ½ teaspoon (3 g ) of salt, and ¾ teaspoon (2 g) of ground cinnamon together with a wooden spoon. When the ingredients are fully blended, add 3 cups (249 g) of uncooked, quick-cooking oats and stir until they’re fully incorporated.You can also mix in ¼ teaspoon (.5 g) of ground cloves with the cinnamon if you want to add some extra spice to the cookies. Make sure that you use quick-cooking oats for the cookies, not whole-rolled oats." +3704,Make Oatmeal Cream Pies,5,none,6,Slowly add the dry ingredients to the wet ingredients.,"When you’ve completely mixed the dry ingredients, begin to add them little by little to the wet ingredients on a low speed. The cookie batter will be extremely thick, so you will probably need to mix it by hand several times after using the electric mixer to ensure that the ingredients are fully combined." +3705,Make Oatmeal Cream Pies,6,none,7,Place the dough on the cookie sheet with a scoop.,"When the cookie batter is completely mixed, use a large cookie scoop to drop the dough onto the prepared baking sheets. Each ball of dough should measure approximately 2 tablespoons (30 g).The cookies spread while baking, so make sure to place them at least 2-inches (5-cm) apart on the cookie sheet." +3706,Make Oatmeal Cream Pies,7,none,8,Bake the cookies until they are lightly golden.,"Place the cookie sheet(s) in the preheated oven, and allow the cookies to bake until the edges become lightly golden. In most cases, that will take approximately 10 minutes." +3708,Make Oatmeal Cream Pies,9,none,10,Beat the butter for several minutes.,"Add ¾ cup (170 g) softened unsalted butter to a large bowl, and use a handheld or stand mixer to beat the butter on medium-high for approximately 5 minutes. You want the butter to lighten in color and become fluffy so the cream will be light and smooth." +3709,Make Oatmeal Cream Pies,10,none,11,Add the powdered sugar to the butter.,"Once the butter is light and fluffy, turn your mixer speed to low and gradually add 2 ½ cups (313 g) of confectioners’ sugar. Mix the ingredients until the sugar is fully incorporated.Confectioners’ sugar is also known as powdered sugar or icing sugar." +3710,Make Oatmeal Cream Pies,11,none,12,Mix in the vanilla extract and cream.,"When the confectioners’ sugar is completely blended with the butter, add 1 teaspoon (5 ml) of pure vanilla extract and 1 tablespoon (15 ml) of heavy cream with the mixer still set at a low speed. Blend the mixture until all of the ingredients are fully incorporated.You can substitute half-and-half or whole milk for the heavy cream, but the cream filling will probably not be as creamy." +3711,Make Oatmeal Cream Pies,12,none,13,Beat the mixture for several more minutes.,"When the ingredients are all fully incorporated, turn the mixer’s speed back up to medium-high. Beat the cream filling for 3 to 5 more minutes, or until it has a light, fluffy consistency.If the cream filling is too stiff or thick, you can add in more heavy cream. Mix it in 1 teaspoon (5 ml) at a time until you reach the proper consistency." +3712,Make Oatmeal Cream Pies,13,none,14,Spread some of the filling over half of the cookies.,"When the filling is ready, arrange half of the cookies so they’re upside down. Use a knife or spoon to spread 1 to 1 ½ tablespoons of the cream filling across the cookies.The amount of filling that you should add depends on the size of the cookie. You want to spread the filling nearly all the way to the edges, so a larger cookie requires more cream." +3713,Make Oatmeal Cream Pies,14,none,15,Place the remaining cookies on top to create sandwiches.,"After you’ve spread the cream filling over the cookies, use the other half of the cookies to create the pies. Press them down over the filling rightside up to create sandwiches.It’s okay if some of the filling is squeezed out the edges when you press the cookies together." +3714,Make Oatmeal Cream Pies,15,none,16,Store the cream pies in an airtight container.,"If you’re not eating the oatmeal cream pies right away, place them in an airtight container. You can leave them out at room temperature for up to two days, or place them in refrigerator for up to 5 days.If you’re storing the cream pies in the refrigerator, be sure to leave them out at room temperature for an hour or so before eating." +3715,Make Deep Fried Spareribs,0,none,1,Wash and dry ribs thoroughly.,; +3716,Make Deep Fried Spareribs,1,none,2,Combine the remaining ingredients (except oil) in medium-sized bowl., +3717,Make Deep Fried Spareribs,2,none,3,Place about 3 inches (7.6 cm) of oil in large pot and heat to 375 degrees., +3718,Make Deep Fried Spareribs,3,none,4,Remove individual ribs from rack with a sharp knife., +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., +3720,Make Deep Fried Spareribs,5,none,6,Do not place more than 4 ribs in your pot at a time; you want them to deep fry crispy.,Too many at a time will cause them to steam. +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., +3723,Make Deep Fried Spareribs,8,none,9,Serve with your favorite sauce., +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.",; +3725,Cook Vegetarian Chili,1,none,2,"Sauté over medium heat for about 1 minute, stirring to toast the spices.", +3726,Cook Vegetarian Chili,2,none,3,"Add the soya crumble, tofu or TVP, and stir well to coat.", +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!",). +3732,Cook Vegetarian Chili,8,none,9,"Add salt, freshly ground pepper and red pepper flakes to adjust spices to your taste.", +3733,Cook Vegetarian Chili,9,none,10,"If you'd like a thicker chili, stir in the corn starch mixture and cook for an additional 2 minutes or until broth is thick.", +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}} +3735,Grill Bacon,0,A,A1,Light the grill.,"As with any sort of charcoal grilling, before you get started grilling your bacon, you'll need to get your charcoal to just the right heat for grilling. Before lighting them, however, make sure to offset the coals by piling them in one side of the grill, leaving the other coal-free. This will create a hot side of the grill and a cool side when the coals are lit. When you're ready, light the grill. Note that if you aren't using match-light charcoal, this may require lighter fluid. After lighting, leave the lid off and wait for the coals to burn to perfection. Coals are typically ready for grilling after they develop a grey, ashy exterior and emit a warm orange glow. This can take 20 minutes or longer.;" +3736,Grill Bacon,1,A,A2,Oil the grill grate.,"When you're ready to cook your bacon, quickly paint the grill with a small amount of neutral vegetable oil. There are several ways to do this, but the easiest way is usually either by using a grill brush or by grabbing a bunched-up paper towel in a pair of tongs, dipping it in the oil, and quickly rubbing it across the grate. Because bacon is naturally quite fatty, you don't need much oil to prevent it from sticking to the grill during cooking. If you don't have oil, you can probably get away with either quickly rubbing one fatty piece of bacon across the grate or else just ignoring this step entirely. Note, however, that some sticking may occur in this case." +3737,Grill Bacon,2,A,A3,Place the bacon onto the cool side.,"Using a pair of tongs to protect your hands, place the strips of bacon on the cool side of the grill (the side with no coals underneath). As the bacon cooks, the fat will naturally render and drip down into the grill. If you cook the bacon over the coals, this can lead to massive flare-ups as the bacon fat ignites.To avoid the danger of burns, fire, or burnt bacon, cook using only indirect heat. The bacon fat will still drip down into the grill, but since there are no coals underneath, flare-ups will be minimal. Try to lay most or all of your bacon strips across the bars of the grate, rather than parallel to the bars. This makes it less likely for the thin bacon to slip through the cracks of the grill into the ashy area underneath." +3738,Grill Bacon,3,A,A4,Turn the bacon during cooking.,"As the bacon cooks, it will naturally begin to shrink, darken, and toughen up. To ensure booth sides get thoroughly cooked, be sure to turn the bacon as it cooks, beginning about when these effects of cooking become visible on the bottom side of the bacon. Aim to turn the bacon at least every 5 minutes or so, replacing the lid of the grill between each turn. Cooking times will vary widely depending on the temperature of the grill, the thickness of the bacon strips, and your preference for crispiness, so be sure to check the bacon often. The total cooking time should be no more than 20 minutes or so. If you prefer ""softer"" bacon, yours may be ready in as little as 7-10 minutes. For other cuts of meat, there is a long-raging debate in the culinary community about whether excessive turning ruins the meat. This is a non-issue for bacon, which most agree benefits from a fair amount of turning." +3739,Grill Bacon,4,A,A5,Remove the bacon to a paper towel-lined plate.,"When the bacon is done, it should have an appearance ranging from red to dark brown (depending on how crispy you like it) and a delicious aroma. Remove the bacon from the grill strip-by-strip and place it onto a plate lined with several layers of paper towels. Allow the paper towels to absorb some of the excess fat, then serve the bacon as desired! As with turning during cooking, bacon proves the exception to other meats in terms of allowing it to rest before serving. While many other cuts of meat are noticeably moister and more flavorful after resting for 10-15 minutes following cooking, bacon is ready to eat as soon as it's cool enough not to burn your mouth!" +3740,Grill Bacon,5,B,B1,"Set the burners to ""low"".","Your goal when cooking bacon on a gas grill isn't to cook the bacon directly on the grill grate — if you do this, the fat, which renders and liquefies as the bacon cooks, can drip down onto the burners. This is even more of a problem here than it is for a charcoal grill because, in addition to causing flare-ups, dripping grease can get the burners or bottom of a gas grill dirty. To avoid this, we'll use a modified indirect cooking method that uses all of the burners (as opposed to the offset coal method above). Begin by lighting most or all of the grill's burner's and closing the lid. Let the grill heat up for several minutes before beginning cooking." +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." +3743,Grill Bacon,8,B,B4,Serve as normal.,"Once the bacon is cooked on both sides to your liking, use a pair of tongs to remove it from the grill to a paper towel-lined plate. At this point, you're more or less done! Shut off your grill and, once it's cool enough to handle, carefully remove your roasting pan." +3744,Grill Bacon,9,C,C1,Use a sheet of aluminum foil for safety and ease of cleanup.,"No matter whether you're using a gas or charcoal grill, aluminum foil is your friend in a pinch. It's easy to improvise a grilling pan from a single large sheet of aluminum foil — simply fold the sheet in half over itself (to give it added thickness), then fold the edges up an inch or so so that they'll hold in grease from the bacon's fat. Lay the bacon strips directly into this ""pan"" and turn as normal during the cooking process. When the bacon is done, remove it from the pan and into a paper towel-lined plate. Carefully remove and dispose of the foil once the grill has cooled. Note that using an aluminum foil ""dish"" makes it less necessary to offset your coal pile in a charcoal grill. Since the rendered fat isn't falling directly into the grill unless the aluminum tears, you have the option to cook directly over the coals. Note, though, that this can give faster cooking times." +3746,Grill Bacon,11,C,C3,Season the bacon during cooking.,"Bacon is unique among meats in that it tastes perfectly delicious without any seasoning at all (beyond the ingredients used to cure it, of course). However, this doesn't mean you can't spice it up! By seasoning your bacon before cooking with your favorite ingredients or spices, you can give it delicious new flavor and increase its versatility in a huge variety of dishes. Here are just a few examples of seasonings that work well with bacon — simply sprinkle these directly on the bacon right before cooking: RosemaryRed pepper flakes Minced garlic Cajun seasoning Black pepper Steak seasoning Brown sugar" +3747,Grill Bacon,12,C,C4,Consider other barbecue recipes that use bacon.,"Grilling bacon on its own is fine and dandy, but why stop there? Below are just a few basic barbecue dishes that use bacon or can easily be made to accommodate it — feel free to add bacon to any other dishes you know as well:Bacon-wrapped asparagus stalks Bacon-wrapped chicken Bacon cheeseburgers Barbecue beans Chili Roasts (pork, beef, venison, turkey, etc.)" +3748,Make Texas Skirt Steak Fajitas,0,none,1,Create the marinate.,"Mix the red wine, olive oil, coriander, oregano, garlic, lime juice, cumin, and black pepper together.;" +3749,Make Texas Skirt Steak Fajitas,1,none,2,Place the steaks in a bowl and pour the marinate on top of it.,Push down on the steaks to ensure that it's well covered by the liquid. Use plastic wrap on the bowl and set aside for an hour. +3750,Make Texas Skirt Steak Fajitas,2,none,3,Cook each vegetable by itself in a heated frying pan.,"You don't have to cook them thoroughly, just for about a minute or two." +3751,Make Texas Skirt Steak Fajitas,3,none,4,Shake off the marinate from the steaks and season them with salt and pepper.,Any other seasonings can be rubbed on the steaks at this time. +3752,Make Texas Skirt Steak Fajitas,4,none,5,Cook the meat on a medium to high heat.,"Turn the steaks over after 3 minutes, but watch it so that you don't burn them." +3753,Make Texas Skirt Steak Fajitas,5,none,6,Place the cooked steaks on a cutting board and slowly cut along the grain of the meat., +3754,Make Texas Skirt Steak Fajitas,6,none,7,Plate everything onto one dish so that people can take what they want to put into their own fajita., +3755,Make Texas Skirt Steak Fajitas,7,none,8,Stack everything on top of each other on the tortilla shell while making an individual fajita.,Take 2 sides of the fajita wrap and put them together. +3757,Make Atole,0,none,1,Assemble the items needed.,"These are listed below under ""Things You'll Need"".;" +3758,Make Atole,1,none,2,Pour the water into the mixing bowl.,Add the cornstarch. Stir it thoroughly until dissolved in the water. Set aside. +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." +3761,Make Atole,4,none,5,"At this point, the atole should have thickened.",Look for a consistency around that of a milkshake. +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. +3765,Make Cabbage Soup,0,A,A1,Cook the meat.,"Place the water and the short ribs in a large stockpot. Put the pot on the stove over medium-high heat and bring it to a full boil. Reduce the heat to low, bringing the water to a simmer, and continue cooking for an hour, skimming the foam off the top every so often. Be sure to use a very large pot, or the foam may overflow. Keep the pot uncovered as the meat cooks.;" +3766,Make Cabbage Soup,1,A,A2,Prepare the vegetables.,"While the beef cooks, prepare your vegetables by rinsing them clean and cutting them into the appropriate-size pieces. Rough-chop the onion into 1/2-inch (1.25-cm) pieces. Slice the cabbage into 1-inch (2.5-cm) portions. Discard the thick stem." +3768,Make Cabbage Soup,3,A,A4,Add the remaining ingredients.,"Add the cabbage, onion, ketchup, tomato, sugar, lemon juice, paprika, and salt to the stockpot. Mix well to combine, making sure the cabbage is fully submerged in soup." +3769,Make Cabbage Soup,4,A,A5,Simmer to blend the flavors.,"Simmer the soup for another hour on low heat. Taste the soup and add more salt and pepper as desired. Once everything is tender and the broth tastes as desired, the soup is ready to serve. Ladle it into individual serving dishes." +3770,Make Cabbage Soup,5,B,B1,Saute the potatoes.,"Place the olive oil in a large stockpot and heat it up for a minute or two over medium-high heat. Add the chopped potatoes and the salt, and stir them to coat with olive oil. Cook the potatoes until they are soft, which should take about 10 minutes. Don't overcook the potatoes, since they'll keep cooking with the rest of the soup ingredients. You can wait and add the salt later if you'd like, but adding it now will allow it to blend more evenly with the natural taste of the potato. Adding it later, however, will make it easier to adjust the final taste of the soup (simply add it when adjusting the seasonings toward the end of the recipe)." +3771,Make Cabbage Soup,6,B,B2,Add the garlic and onions.,"Place them in the pot with the potatoes and stir. Keep cooking the mixture until the onions turn translucent, which should only take three to five minutes. Stir frequently to prevent the garlic and onions from burning. If either one burns, it could ruin the taste of the potatoes, even if you remove the burnt garlic or onion from the pan." +3772,Make Cabbage Soup,7,B,B3,Add the broth and beans.,"Pour the broth into the pot, then add the beans. Stir the mixture with a long-handled spoon. Bring the broth to a boil over medium-high heat, then reduce it to low so that the broth is at a simmer." +3773,Make Cabbage Soup,8,B,B4,Add the cabbage and spices.,"Stir well after adding them to the soup. Cook the soup for 30 minutes, or until the cabbage is tender. Taste and add more salt and pepper as desires. The soup is ready once everything is tender and the taste is to your liking. Serve the soup with a dollop of sour cream or some grated cheese." +3774,Make Cabbage Soup,9,C,C1,Sauté the vegetables.,"Place the olive oil in a large stockpot and heat it up over medium-high for a minute or two. Place the celery, onions, carrots and bell pepper in the oil and sauté until they are tender, stirring every few minutes. This should only take approximately five minutes, but exact timing may vary on a case-by-case basis." +3775,Make Cabbage Soup,10,C,C2,Add the garlic.,"Put the garlic in the pot with the vegetables and continue cooking the mixture until the garlic becomes fragrant, about 2 minutes. Garlic can burn very quickly, so it's important to stir it constantly and keep a close eye on it as it browns." +3776,Make Cabbage Soup,11,C,C3,Add the stock and tomatoes.,"Place the stock and tomatoes in the pot and bring the soup to a boil, then reduce to a simmer (low to medium-low heat). Stir constantly so no vegetables stick to the bottom of the pot." +3777,Make Cabbage Soup,12,C,C4,Mix in the cabbage and spices.,"After adding the cabbage, keep cooking the soup until the cabbage is tender, about 15 to 20 minutes. Taste the soup and add more seasonings if desired." +3778,Make Cabbage Soup,13,C,C5,Enjoy.,The soup should be finished and ready to enjoy once everything is tender and seasoned to taste. +3781,Smoke a Brisket Texas Style,2,none,3,Start the smoker about 1 hour before you are ready to start smoking the brisket using a wood of your choice.,Pre burn your wood to coals before adding them to the fire. Keep the temp of the smoker around 200-250 the entire time. +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.) +3783,Smoke a Brisket Texas Style,4,none,5,Add a sauce of your choice and serve., +3784,Smoke Salmon,0,none,1,Use only fresh fish.,"Clean and dress the fish as soon as it has been caught, then proceed to readying it for smoking. While preparing the smokehouse, etc., keep the fish on ice." +3786,Smoke Salmon,2,none,3,Make up a solution of the salt and water as per the ratio outlined above.,; +3787,Smoke Salmon,3,none,4,Add the fish to the brine.,Let soak for 1 hour. +3788,Smoke Salmon,4,none,5,Remove the fish and drain.,Rinse to remove accumulated salt. A stiff brush can help remove any lumps of salt that may have formed. +3789,Smoke Salmon,5,none,6,Dry the fish at the appropriate temperature.,"It should be cool and dry air at 50 to 56ºF/10 to 18.3ºC. If you cannot provide this, some other options are: Drying outdoors: Place in the shade or the sun will ruin the fish. Using a smokehouse: Place inside at low heat (80 to 90ºF/26.7 to 32.2ºC, without smoke and leaving the doors open." +3790,Smoke Salmon,6,none,7,Smoke the fish once the pellicle has formed., +3791,Smoke Salmon,7,none,8,Hang in such a way as to allow plenty of air to circulate around the fish.,"A typical method is to hang the fish from a ""S"" hook or over dowels, pierced through the gill. Alternatively, lay fish or fillets down on oiled/greased wire mesh trays or racks." +3792,Smoke Salmon,8,none,9,"If cold smoking, smoke as follows (it is assumed you know how to cold smoke):24 hours will be required for short-term (up to a week) storage.","About 5 days is required for thicker pieces and for longer-term storage.Expose the fish to light smoke at the beginning (keep the vent open for the first third of the smoking period), then increase the amount of smoke but keep the temperature below 90ºF/32.2ºC." +3793,Smoke Salmon,9,none,10,"For hot smoking, smoke for about 6-8 hours (it is assumed you know how to hot smoke).","Smoke at 100ºF/37.7ºC for the first 2-4 hours, then gradually increase the oven temperature to 140ºF/60ºC until the salmon flesh becomes flaky." +3794,Smoke Salmon,10,none,11,Heat the fish internally to 160ºF/71.1ºC for a minimum of 30 minutes during the entire hot smoking cycle.,This will kill bacteria present in or on the fish. The smokehouse will need to be set to 200 to 225ºF/93.3 to 107.2ºC for at least 30 minutes to achieve this. Use a standard meat thermometer to test the fish's internal temperature. +3795,Smoke Salmon,11,none,12,Smoke for at least another 30 minutes after it has reached this internal temperature.,"At all times after the 30 minute internal heating up, keep the fish above 140ºF/60ºC, even when continuing to smoke it." +3797,Smoke Salmon,13,none,14,Remove the smoked salmon from the smokehouse.,It must be attended to immediately to prevent bacterial growth. +3798,Smoke Salmon,14,none,15,"For short-term storage: Allow the fish to completely cool, then wrap in food-grade plastic wrap or wax paper (wrapping it while still warm can encourage mold growth).","To be doubly sure of no mold growth, wrap in cheesecloth before wrapping in plastic wrap. Store in the refrigerator. This must be consumed within 1 to 2 weeks of smoking." +3800,Smoke Salmon,16,none,17,Rig up a wok as a fast smoker.,"To make this contraption, simply line the wok with foil." +3803,Smoke Salmon,19,none,20,Put the lid on.,Fold more foil right over the lid to seal it to the wok. +3804,Smoke Salmon,20,none,21,Cook the wok on high.,"Cook for about 5 minutes, then lower the heat." +3805,Smoke Salmon,21,none,22,Cook for another 10 minutes on a lower heat.,Check halfway to see how the fish is going. +3806,Smoke Salmon,22,none,23,Serve immediately.,"Any uneaten portions must be refrigerated and eaten with a day or two. Do not leave the smoky fish sitting at room temperature for any extended period. It is not smoked, just smoky in flavor." +3807,Make Dim Sum,0,A,A1,Set the bamboo steamer over simmering water.,"Fill a saucepan with 1 inch (2.5 cm) of water and set it on your stove over medium to medium-high heat. Position your bamboo steamer over the pan. There must be enough water to create steam, but the water level must not be high enough to touch the bottom of the steamer. Use a bamboo steamer for the most traditional experience and taste. If you do not have a bamboo steamer, however, an ordinary steamer basket will also work.;" +3808,Make Dim Sum,1,A,A2,Puree the shrimp.,"Place the peeled, de-veined shrimp in a food processor and blend them into a puree or thick paste. If you do not have a food processor, you can puree the shrimp using a blender or cut the shrimp into 1/2-inch (1.25-cm) segments using a sharp knife. Note that the shrimp should still be uncooked." +3809,Make Dim Sum,2,A,A3,Combine the shrimp with the other filling ingredients.,"Transfer the shrimp to a large mixing bowl and add the water chestnuts, sesame oil, sake, mirin, soy sauce, salt, and white pepper. Mix thoroughly until evenly combined. The water chestnuts should be minced into small pieces before you add them. Minced bamboo shoots can be used instead of the water chestnuts, or you could use a combination of the two if you'd prefer both flavors. Other substitutions you can make include dry sherry instead of sake, sugar instead of mirin, and black bean garlic sauce instead of soy sauce." +3810,Make Dim Sum,3,A,A4,Spread out the wrappers.,"Separate the wrappers and spread them out over a clean counter or table. You should need 16 wrappers for this recipe. Ready-made dumpling wrappers work best for this recipe, but you can use wonton skins of you cannot find dumpling wrappers. Since wonton skins are square instead of circular, however, you'll need to round off the corners before filling them." +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." +3813,Make Dim Sum,6,A,A7,Steam the dumplings for 4 to 7 minutes.,Place the dumplings into the steamer in a single layer. Cover the basket and steam for 4 to 7 minutes. You should be able to see the shrimp filling through the thin wrapper. Wait for the shrimp to change in color from translucent gray to opaque pink and white. +3814,Make Dim Sum,7,A,A8,Serve hot.,Remove the finished dumplings from the steam and let them rest for 3 minutes. Serve while still hot. +3815,Make Dim Sum,8,A,A9,Dice the pork and shrimp.,"Dice both ingredients into fine pieces. Combine the pork with the soy sauce and ginger in a small bowl. Toss the shrimp with half the salt in another dry bowl. Before dicing the shrimp, it should be peeled and de-veined. You should also rinse it in clean water and dry it on clean paper towels." +3816,Make Dim Sum,9,A,A10,Mix the sauce.,"Whisk together the cornstarch, sesame oil, rice wine, water, pepper, and remaining salt in a small bowl until thoroughly and evenly combined. Rice wine will produce the most traditional flavor, but sherry can be used if rice wine is unavailable." +3817,Make Dim Sum,10,A,A11,Heat the canola oil.,Pour the canola oil into a small skillet and set the pan on your stove over medium heat. +3818,Make Dim Sum,11,A,A12,Cook the pork and shrimp.,Add the pork and shrimp to the hot oil and stir-fry until both ingredients are fully cooked. Use your spatula to further break up the pork into crumbles as it cooks. Both the pork and shrimp must be completely cooked before you continue. +3819,Make Dim Sum,12,A,A13,Add the sauce and green onions.,"Pour the sauce into the pan and sprinkle in the diced green onions. Continue to cook the mixture for another few minutes, stirring frequently. Wait until the sauce thickens before you continue. It may need to reach a simmer before adequate thickening occurs." +3821,Make Dim Sum,14,A,A15,Chop the taro root.,Peel the taro root and use a sharp knife to cut it into 1-inch to 2-inch (2.5-cm to 5-cm) square pieces. Note that you should remove the tough outer layer of flesh along with the skin as you peel the taro. Also note that thinner pieces of taro will cook faster than thicker pieces. +3823,Make Dim Sum,16,A,A17,Combine the wheat starch and hot water.,"Place the wheat starch in a medium bowl and gradually pour the boiling water into it, stirring constantly with a wooden spoon to combine the two ingredients into a paste. Stop adding water as soon as the mixture matches the appearance and texture of frosting. Loosely cover the bowl and set it aside. You really should use wheat starch for this dough if at all possible. Use tapioca flour in a pinch, but know that the final appearance and consistency will vary slightly if you do." +3825,Make Dim Sum,18,A,A19,"Combine the dough, taro, and remaining ingredients.","Place 1 cup (250 ml) of mashed taro into the wheat starch mixture. Add the salt and sugar, as well, and mix with your fingers until evenly blended. Add the lard or shortening after that. Work the lard into the dough using your fingers. You'll need to knead the dough for several minutes, or until it takes on the consistency of mashed potatoes." +3827,Make Dim Sum,20,A,A21,Separate the dough into 12 pieces.,"Roll the dough into a 12-inch (30.5-cm) log and cut the log into 12 equal pieces. Roll each piece into a ball. If the dough seems warm and soft after you finish rolling out the pieces, chill the dough balls for another 10 to 15 minutes before continuing." +3829,Make Dim Sum,22,A,A23,Fill the dumplings.,Place 1 tsp (5 ml) of filling in the center of the wrapper. Fold the wrapper around the filling and pinch the edges in place. Each dumpling should be shaped like an egg or almond. Use excess dough to patch any holes that develop as you form the dumplings. +3830,Make Dim Sum,23,A,A24,Heat the frying oil.,"Pour 2 inches (5 cm) of canola oil or peanut oil into a heavy saucepan with deep sides. Heat over medium-high until the oil reaches a temperature between 360 and 370 degrees Fahrenheit (182 to 188 degrees Celsius). Test the temperature using a cooking thermometer. The oil must be hot enough before you add the dumplings; otherwise, the dough will fall apart as it cooks." +3831,Make Dim Sum,24,A,A25,Fry the dumplings.,"Add the dumplings to the hot oil and fry until they turn golden-brown. Avoid crowding the pan by only cooking two or three dumplings at a time. Once the dumplings begin to float, reduce the heat to medium-low and continue cooking them. After 2 or 3 minutes, the dumplings should be done." +3832,Make Dim Sum,25,A,A26,Serve hot.,Remove the dumplings from the hot oil and let them drain on clean paper towels for several minutes. Serve them while they're still hot. +3844,Make Bumble Bees,4,none,5,Place each bumble bee on a tray lined with baking paper., +3845,Make Bumble Bees,5,none,6,Place in the oven and bake for 15-20 minutes., +3847,Make Waffle Fries,0,A,A1,Heat the oil.,"Pour 4 inches (10 cm) of cooking oil into the deep fryer. Switch on the heat and allow the oil to reach 350 degrees Fahrenheit (180 degrees Celsius).If you don't have a deep fryer, you could pour the oil into a large Dutch oven or heavy-bottomed saucepan. Place the pot on the stove over medium-high heat. Use a frying thermometer to monitor the temperature of the oil. It should remain at 350 degrees Fahrenheit (180 degrees Celsius) for the duration of the cooking process. Adjust your temperature settings as needed to achieve this.;" +3848,Make Waffle Fries,1,A,A2,Clean the potatoes.,"Rinse the potatoes under cool, running water while scrubbing off the dirt with a vegetable brush. Thorough cleaning is important if you intend to keep the skins on for your fries. On the other hand, if you prefer fries without skin, peel the potatoes first and rinse them under running water when finished. Since the dirty skins are gone, you won't need to scrub the potatoes with a brush." +3849,Make Waffle Fries,2,A,A3,Slice the potato using a ridged waffle blade.,"Insert the waffle blade attachment into the mandolin. Pass the end of the potato over the blade, making one ridged slice. The waffle blade should have ridges on it. If your mandolin allows you to choose the thickness of the slices, choose a thickness of at least 1/4 inch (6 mm). If you don't have a mandolin, you could also use a ridged cheese knife. Make a straight cut down over the end of the potato and create slices roughly 1/4 inch (6 mm) thick, if not a little thicker." +3851,Make Waffle Fries,4,A,A5,Fry the potatoes in batches.,"Place several cut slices into the hot oil. Fry for several minutes, turning as needed, until the fries turn golden brown. Watch the fries closely to prevent them from burning. You need to fry the potatoes in batches instead of frying them all at once. Adding too many to the hot oil can crowd out the pan and cause the temperature to drop. As a result, the fries won't cook correctly." +3852,Make Waffle Fries,5,A,A6,Drain the excess oil.,"Use a slotted spoon to remove the finished fries from the hot oil. Transfer them to a plate lined with clean paper towels. While waiting for the oil to drain, you can start on your next batch of fries." +3853,Make Waffle Fries,6,A,A7,Add salt and enjoy.,Sprinkle salt over the fries while they're still hot and eat them immediately to enjoy the best taste. +3854,Make Waffle Fries,7,B,B1,"Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).Meanwhile, prepare a 15-inch by 10-inch (38-cm by 25-cm) baking sheet by lining it with nonstick aluminum foil.","Alternatively, you could lightly coat the baking sheet with nonstick cooking spray instead of using oil." +3855,Make Waffle Fries,8,B,B2,Clean the potatoes.,"Rinse the potatoes under running water while scrubbing the skins with a stiff vegetable brush. If you wish to keep the skins, you need to scrub off the dirt in this manner. If you don't wish to keep the skins, peel the potatoes first and rinse them under running water when finished. You should not need to scrub them since the dirty skins are already gone." +3856,Make Waffle Fries,9,B,B3,Slice the potato using a ridged waffle blade.,"Secure the waffle blade attachment in the mandolin. Using firm, even pressure, pass the end of the potato over the blade, creating the first slice. The waffle blade should have ridges on it. To prevent the fries from becoming too thin, use a thickness of 1/4 to 1/2 inch (0.6 to 1.25 cm). If you don't have a mandolin, consider using a ridged cheese knife. Chop straight down over the end of the potato using this knife, making slices that are 1/4 to 1/2 inch (0.6 to 1.25 cm) thick." +3857,Make Waffle Fries,10,B,B4,Rotate and continue slicing.,"Turn the potato 90 degrees. The vertical grooves should now run horizontally. Make a second slice from this angle. Rotating the potato in this manner should create the crisscross waffle pattern. If you don't rotate the potato, you'll get ridged fries instead of waffle fries. Continue slicing both potatoes in this manner, rotating 90 degrees in between each slice." +3858,Make Waffle Fries,11,B,B5,Bake the potato slices.,"Spread the potato slices onto your prepared baking sheet, arranging them in a single layer. Bake the fries in your preheated oven for 20 to 25 minutes, or until they turn golden brown. The exact amount of time may vary depending on how thick you cut the fries. You may need to check the progress every 5 minutes after the first 15 minutes to prevent the fries from burning. If you'd prefer evenly browned fries, consider turning the fries with a spatula after the first 15 minutes. Allow the other sides to brown for the duration of the cooking time." +3859,Make Waffle Fries,12,B,B6,Toss with salt and enjoy.,"Remove the hot fries from the oven and sprinkle them with salt according to your own tastes. While these fries shouldn't get soggy, they'll still taste best when eaten hot and fresh from the oven." +3861,Make Waffle Fries,14,C,C2,Peel and rinse the potatoes.,"Peel the skin off the potatoes. Rinse off any stray dirt and pat the potatoes dry with clean paper towels. If you'd prefer to keep the skins, wash the potatoes under running water and thoroughly scrub off any dirt using a stiff vegetable brush." +3862,Make Waffle Fries,15,C,C3,Shred the potatoes.,"Using a box grater or mandolin, grate both potatoes into thick shreds.At this point, the raw potatoes should look similar to hash browns. Do not rinse the shredded potatoes since doing so will rinse away too much of the potatoes' natural starch. That starch is necessary since it will help bind the shreds together." +3864,Make Waffle Fries,17,C,C5,"Combine the potatoes, butter, salt, and pepper.","Place the shredded potatoes into a large bowl. Drizzle the melted butter on top and sprinkle the potatoes with salt and pepper. Use your hands or a mixing spoon to toss the ingredients together, coating the potatoes evenly with the butter and seasonings." +3865,Make Waffle Fries,18,C,C6,Spread the potatoes over the hot iron.,"Spoon the seasoned potatoes over the bottom of the preheated waffle iron. Arrange the shreds into a thin, even layer. Depending on the size of the waffle iron and the size of the potatoes, you may need to separate the shredded potatoes into two batches. Cook one batch, remove the finished fries, and cook the second batch in the same manner." +3866,Make Waffle Fries,19,C,C7,Close and cook.,"Close the waffle iron and allow the fries to cook until they reach a deep golden brown. The amount of time may vary depending on your waffle maker. It's generally a good idea to check on the fries after 5 or 6 minutes, though. If the bottom of the fries are cooking faster than the tops, consider flipping them over before you finish cooking them." +3867,Make Waffle Fries,20,C,C8,Serve while still hot.,Use a fork to carefully lift the finished waffle fries out of the waffle iron. Enjoy the fries while they're still hot for the best flavor and texture. +3868,Make a Tostada,0,none,1,Preheat the oven to 350º F/ 117º C/ Gas Mark 4.;, +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. +3875,Make Snow Cones,0,none,1,Crush ice to your blender.,"You can add a little bit of ice to make a personal snow cone, a moderate amount of ice to serve a few people, or you could fill the blender with ice to create many servings. Be sure to follow the directions that came with your blender for best results. Depending on your blender, you might have many different settings to choose from when crushing your ice. In many cases, the puree feature will give you finely crushed ice, which is ideal for snow cones. You might like your snow cones with larger bits of ice. If so, you should blend your ice for a shorter period of time. Extra fine ice can be achieved by running the ice through the blender for longer. If you don't have a blender, you can put your ice in a heavy duty plastic bag and smash the ice with a rolling pin, hammer, or tenderizing mallet. You could also drop your ice repeatedly onto a hard surface to crush this ice, though this may take some time.You can also make your snow cone out of fresh, clean snow. You should exercise caution when doing this, though. Some snow may contain impurities that are unhealthy to consume.;" +3876,Make Snow Cones,1,none,2,Remove the ice from your blender.,"You can leave your ice in the blender and scoop it out for the snow cones, but you should be careful that no one accidentally cuts themselves on the blades at the bottom of the blender. To prevent this, you may want to pour or scoop your ice from the blender into a bowl.For especially large parties, you might have to prepare several blender's worth of ice and put it in a bowl for serving. You can keep your ice frozen until you're ready to serve it by keeping the blended ice in your freezer. You shouldn't leave your blended ice in the freezer for too long. If you do, it may refreeze leaving you with a bowl of solid ice." +3877,Make Snow Cones,2,none,3,Scoop the ice into a cup.,"Traditionally, at fairs and summer events, snow cones are served in paper cones. These are a cheap and disposable way of serving your snow cones, so you may want to use these yourself. You could also use a mug cup, a paper cup, or a plastic cup, depending on your preference. You should fill your cup until it is full of crushed ice. You can use a large serving spoon, but you may want to use an ice cream scoop to give your snow cones a rounded shape." +3878,Make Snow Cones,3,none,4,Drizzle flavoring over your snow cone.,"There are many different ways you can flavor your snow cone. You can use juice, soda, or specially made syrups. In most cases, one to two tablespoons per two scoops of ice should be enough to flavor your snow cone. Be careful not to add too much flavoring to your frozen treat! The temperature difference could cause your snow cone to melt quickly, turning your snow cone to a slush cone." +3879,Make Snow Cones,4,none,5,Enjoy your flavored ice treat.,"With a paper cone, it's easy enough to eat a snow cone without any utensils. For regular shaped cups or deep cups, you may want to serve your cones with a spoon." +3880,Make Snow Cones,5,none,6,Create a Kool-Aid syrup.,Add 2 cups of sugar and 1 cup of water to a saucepan or small pot. Heat this on your stove on high until the mixture comes to a simmer and the sugar is dissolved. Then add your favorite Kool-Aid to the mix and stir until the Kool-Aid is completely dissolved. You should wait until your Kool-Aid syrup is completely cooled before you use it. This kind of syrup can often be kept in the refrigerator for up to a month. +3881,Make Snow Cones,6,none,7,Make a natural juice syrup.,"This natural syrup can be made from your choice of fruit juice mixed with water. You should combine the two in a 2 to 1 ratio; 2 parts fruit juice to every 1 part water. For example, for every 2 cups of fruit juice, you should add 1 cup of water. You may notice that natural syrups have a slightly different taste than out-of-the-box flavors. You may need to thin the mixture with water to make it suit your tastes." +3884,Make Snow Cones,9,none,10,Top your snow cone with a fruit puree.,"Since you've already got the blender out, it should only take you minutes to whip up a fruit puree. Add fresh or frozen fruit to your blender and hit the puree button until your fruit reaches the desired consistency. Then add the fruit to the top of your snow cones. If you have berry flavored syrups, you might consider making a berry medley puree. Add blueberries, raspberries, and strawberries to your blender, blend, and you'll have a tasty snow cone topper. If you've made a fresh fruit puree, you can freeze this to give it the same consistency as your crushed ice. Simply make your puree and allow this to freeze in your freezer overnight. Depending on how much it hardens, you may need to run it through your blender again." +3887,Make Smoked Bacon Rarebit,0,none,1,Grate all of the cheese into a large pan.,Put the pan on the heat and start to melt the cheese.; +3889,Make Smoked Bacon Rarebit,2,none,3,Add the double cream and stir., +3890,Make Smoked Bacon Rarebit,3,none,4,Add the eggs and stir., +3891,Make Smoked Bacon Rarebit,4,none,5,Put the bacon under the grill., +3892,Make Smoked Bacon Rarebit,5,none,6,Add the mustard powder and stir., +3893,Make Smoked Bacon Rarebit,6,none,7,Add the flour and breadcrumbs., +3894,Make Smoked Bacon Rarebit,7,none,8,Add the Worcestershire & Tabasco sauces.,Stir everything together. +3896,Make Smoked Bacon Rarebit,9,none,10,Check the bacon.,"If they are done remove from the grill, place on a plate cover with kitchen towel." +3897,Make Smoked Bacon Rarebit,10,none,11,Now put the bread under the grill and brown on one side., +3899,Make Smoked Bacon Rarebit,12,none,13,Place the bacon on the bread and cover with the cheese mixture., +3900,Make Smoked Bacon Rarebit,13,none,14,Place your rarebits under the grill until they start to brown., +3901,Make Smoked Bacon Rarebit,14,none,15,Serve with a hot cup of tea., +3902,Make Bone Broth,0,none,1,Use cartilaginous bones.,"Collagen, which is found in cartilaginous bones like the joints, neck, head and feet, renders gelatin. For chicken broth, use 2 chicken feet in addition to the other bones. For beef broth, use sections of a calf's foot. You can find these things at your local butcher, or you can ask your local farmer to bring you some. They freeze well.;" +3903,Make Bone Broth,1,none,2,Use bones with some meat on them.,"This will not affect the gelatin content of your broth, but will increase its flavor immensely." +3904,Make Bone Broth,2,none,3,Add vegetable scraps (if you have them) or even whole vegetables.,"Bone broth is a great way to make use of kitchen “waste”–onion skins, garlic skins, ends of carrots, potato peelings. If you’re making broth weekly, you can store these in the fridge. Otherwise, freeze them for later use. Whole cloves of garlic, halved onions, halved potatoes all add flavor to your broth." +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. +3906,Make Bone Broth,4,none,5,Place on stove and turn heat to medium-high.,"When the liquid starts to roll, turn down heat immediately to low. At this point, there will be a good amount of foam on the surface of your broth. Skim, skim, skim. This foam contains surface impurities and will negatively affect the flavor of your broth." +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. +3909,Make Bone Broth,7,none,8,"Let cool in pot, then strain into sterilized glass jars.","These keep in the fridge for 4-5 days. A layer of fat will form at the top of your cooled broth. This helps preserve your broth and can also be used to, say, fry an onion, or cook an egg." +3910,Make Home Cured Corn Beef,0,none,1,"Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender.", +3911,Make Home Cured Corn Beef,1,none,2,Blend until coarsely chopped., +3912,Make Home Cured Corn Beef,2,none,3,Add brown sugar.,Set aside. +3913,Make Home Cured Corn Beef,3,none,4,"Trim roast (venison, beef, etc.","), weigh and measure 1 level Tablespoon of curing salt per pound." +3914,Make Home Cured Corn Beef,4,none,5,Add measured curing salt to spice mixture you set aside., +3915,Make Home Cured Corn Beef,5,none,6,"Rub spice mixture into roast, pressing in well.", +3916,Make Home Cured Corn Beef,6,none,7,Measure roast at thickest point., +3917,Make Home Cured Corn Beef,7,none,8,Place into heavy freezing bag and close securely., +3918,Make Home Cured Corn Beef,8,none,9,Place in shallow pan in refrigerator., +3921,Make Home Cured Corn Beef,11,none,12,"Drain juices, if desired rinse thoroughly under cold running water to remove extra salt and spice pieces;", +3922,Make Home Cured Corn Beef,12,none,13,"Wrap in foil and bake sealed at 300°F 2 to 3 hours or until tender, Or use in any corned beef recipe.", +3923,Make Home Cured Corn Beef,13,none,14,"Consider adding vegetables like potatoes, carrots and celery to it.", +3924,Make Home Cured Corn Beef,14,none,15,Finished., +3925,Make Vegan Cream of Nettle Soup,0,A,A1,Melt the vegan butter in a large saucepan over medium heat.,"You want the butter to melt, but you do not want it to brown.;" +3926,Make Vegan Cream of Nettle Soup,1,A,A2,"Add the onion and garlic and sauté them in the butter until the onions are softened, stirring them occasionally with a wooden spoon.", +3927,Make Vegan Cream of Nettle Soup,2,A,A3,Add the nettles to the pot., +3928,Make Vegan Cream of Nettle Soup,3,A,A4,Continue cooking the vegetables until the nettles have wilted., +3930,Make Vegan Cream of Nettle Soup,5,B,B2,Add 1/2 cup of the soy milk and stir the mixture well to assimilate the flour., +3931,Make Vegan Cream of Nettle Soup,6,B,B3,Continue adding the soy milk in 1/2 cup increments and stirring until the soy milk and flour blend to form a creamy texture., +3936,Make an Inside Out Cheeseburger,0,none,1,Preheat the grill.,"To cook the inside-out cheeseburgers, you’ll want to preheat the grill so you know it’s hot enough when the burgers are ready. Set your grill to medium-high and allow it to heat fully.If you prefer, you can cook the burgers under the broiler in your oven or in a frying pan.;" +3937,Make an Inside Out Cheeseburger,1,none,2,"Combine the ground beef, pepper, sauce, and paprika.","To season the meat for the burgers, place 2 pounds (907 g) of ground beef into a large bowl. Add 2 tablespoons (34 g) of Worcestershire sauce, 2 teaspoons (2 g) of paprika, and salt and freshly ground black pepper to taste to the meat. Use clean hands to gently mix the beef with the seasonings until they are thoroughly combined.Be careful not to overwork the ground beef when you’re mixing it. That can result in tough burgers. You can add whatever your favorite burger seasonings are to the ground beef. For example, garlic powder, onion powder, and crushed red pepper are tasty options." +3938,Make an Inside Out Cheeseburger,2,none,3,Form the beef into 12 thin patties.,"After you’ve mixed the seasonings into the meat, use your hands to gently shape the ground beef into 12 thin, round patties. They should be approximately 3-inches (7.5-cm) in diameter. Set the burgers aside for a moment.If you’re have trouble forming the ground beef into round patties, you may want to use mold to help you get the shape right. The lid from a peanut butter jar or other small jar can work well." +3939,Make an Inside Out Cheeseburger,3,none,4,Mix the cheese and scallions in a bowl.,"After you’ve made the patties, add 4 ounces (112 g) of shredded sharp cheddar or pepper jack cheese and 1 scallion that’s been finely chopped to a small bowl. Toss the ingredients together so they’re well blended.You can use any type of hard cheese that melts well for the burgers. Swiss, Gruyere, and Monterey jack are tasty options. You can also mix two or more types of cheese for the burgers if you like. If you’re a fan of bacon cheeseburgers, turn these into inside-out bacon cheeseburgers by mixing 4 slices of cooked, crumbled bacon in with the cheese and scallions." +3940,Make an Inside Out Cheeseburger,4,none,5,Divide the cheese mixture between 6 beef patties.,"Once you’ve mixed the cheese and the scallions, use a spoon to add 1 to 2 tablespoons (7 to 14 g) of the cheese mixture to the center of 6 of the patties that you’ve made. Make sure to leave a ½-inch border around the edges of the patties.It’s important not to overstuff the burgers with the cheese filling or it may leak out when you grill them." +3941,Make an Inside Out Cheeseburger,5,none,6,Top with the remaining patties and seal closed.,"When you’ve added the cheese mixture to the 6 of the patties, cover them with the remaining 6 beef patties. Press and pinch down along the edges to ensure that they are sealed, so you form a single burger with each pair of patties.Be sure to seal the two patties together all the way around. If there are any openings, the cheese may ooze out during grilling." +3942,Make an Inside Out Cheeseburger,6,none,7,Flatten the burgers and brush them with oil.,"When you’re ready to grill the burgers, press down on each to flatten it to a 4-inch (10-cm) patty. Use a basting brush to lightly cover each burger with canola oil to prevent it from sticking to the grill.Remember to brush both sides of the burgers with the oil." +3943,Make an Inside Out Cheeseburger,7,none,8,Grill the burgers on one side.,"Place the burgers on the preheated grill. Allow them to cook on the first side for 3 minutes.While the total overall cooking time for the burgers depends on how done you want them, you should always cook them for 3 minutes on the first side regardless of whether you want them medium-rare or well-done." +3944,Make an Inside Out Cheeseburger,8,none,9,Flip the burgers and cook on the other side.,"Once you’ve cooked the burgers for 3 minutes on the first side, use a spatula to turn them over on the grill. Let them cook for another 4 to 7 minutes depending on how done you want the burgers.For medium-rare burgers, cook the burgers for another 4 minutes.For medium burgers, cook the burgers for another 5 minutes. For medium-well burgers, cook the burgers for another 6 minutes. For well-done burgers, cook the burgers for another 7 minutes." +3945,Make an Inside Out Cheeseburger,9,none,10,Allow the burgers to stand for several minutes.,"Once the burgers are finished cooking, transfer them from the grill to a plate. Let the burgers sit for 3 to 5 minutes to ensure that they are juicy when it’s time to eat." +3946,Make an Inside Out Cheeseburger,10,none,11,Place the burgers on buns with toppings and serve.,"When you’re ready to serve the burgers, place each one on a hamburger bun or roll. Add your favorite toppings, such as lettuce and tomato, and condiments, such as ketchup or barbecue sauce, and enjoy.You may want to toast the buns on the grill before putting the burgers on them. Serve the burgers immediately after topping them for the best flavor and texture." +3947,Make an Inside Out Cheeseburger,11,none,12,Finished., +3948,Make Capirotada,0,none,1,Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).,"Prepare a baking sheet by greasing it with nonstick cooking spray or butter. For this step, you could line the sheet with parchment paper, instead, if you would prefer an easier clean-up.;" +3949,Make Capirotada,1,none,2,Cut the rolls into thin slices.,"The slices should be about 1/2 inch (1.25 cm) thick. Add butter to both sides and arrange them on your prepared baking sheet. You will end up using roughly half of the butter, or 1/4 cup (60 ml), for this step. Bolillo rolls are a type of Mexican bread available through many market bakeries. If you cannot find bolillo, though, French bread makes an excellent substitution. Both types of bread have crusty outsides and soft insides.For best results, use bread that has been left out or bread that is at least 2 days old. This bread is already somewhat stale, but for a recipe like this, a little extra crispiness is actually preferable." +3950,Make Capirotada,2,none,3,Bake the rolls for 3 minutes per side.,"When ready, both sides should be dry and lightly browned. Remove the rolls from the baking sheet and let cool. Set aside. Turn the rolls after 3 minutes using tongs. Work carefully to avoid getting burned." +3951,Make Capirotada,3,none,4,"Alternatively, fry the bread.","Toasting the bread in the oven is the contemporary way to prepare the bread, but a more traditional way to prepare it would be by frying it on the stovetop in a cast iron skillet.Melt 1 to 3 Tbsp (15 to 45 ml) of butter in the skillet over medium heat. Make sure that the butter coats the entire bottom of the skillet. Butter both sides of the each slice of bread, as with the oven-toasted method. Add the pieces of bread to the skillet a few at a time. Do not overcrowd the pan. After 3 minutes or so, use a spatula to flip the bread over to the other side. The side that initially faced the pan should be crispy and lightly browned. Give the other side an additional 2 to 3 minutes to cook. When done, that side, too, should be crispy and lightly browned. Note that you may need to add more butter as you go along to keep the bottom of the skillet well-coated." +3952,Make Capirotada,4,none,5,"Combine the water, piloncillo, cinnamon, and cloves in a medium saucepan.","Bring the ingredients to a boil on the stove over high heat. Piloncillos are cone-shaped pieces of raw, Mexican cane sugar. They are usually available in 4 oz (120 ml) and 9 oz (270 ml) sizes. If you cannot find piloncillo sugar, though, you can use brown sugar, instead. You could also use 1 full cinnamon stick and about 3 whole cloves instead of the ground spices, if desired. Note that these whole pieces of spice will need to be strained out before the syrup can be used, though." +3953,Make Capirotada,5,none,6,Let simmer for 20 minutes.,"Reduce the heat to medium-low and let the syrup simmer for about 20 minutes, uncovered. Simmering the syrup allows the tastes of cinnamon and cloves to permeate it more thoroughly, ultimately making the final syrup more flavorful." +3954,Make Capirotada,6,none,7,Set aside.,"Remove the syrup from the heat and cover the pan with a lid until ready to use. If you used whole cinnamon sticks and whole cloves, you should let the entire syrup steep for 1 to 2 hours, giving the flavors more opportunity to disperse throughout the syrup. Pour the syrup through a mesh strainer to remove the whole spices before use." +3955,Make Capirotada,7,none,8,Grease a baking dish with nonstick cooking spray.,"Make sure that the bottom and sides are well-coated. Use an 11 by 7 by 2-inch (28 by 18 by 5-cm) baking dish. You could use butter or shortening to grease the dish instead of cooking spray, if desired. Note that the oven should still be preheated to a temperature of 350 degrees Fahrenheit (180 degrees Celsius)." +3956,Make Capirotada,8,none,9,Spread out a layer of toasted bread.,"Layer roughly 1/3 of the toasted bread at the bottom of the pan, arranging it in as even a layer as possible.Try to cover the entire of the bottom in at least one layer, but do not exceed two layers of bread at the bottom." +3957,Make Capirotada,9,none,10,Cover with a layer of apples.,Lay roughly 1/3 of the apple slices over the top of the bread layer. Some recipes leave this fruit layer out completely. Other recipes use 2 to 3 peeled and sliced bananas instead of or alongside the sliced apples. +3958,Make Capirotada,10,none,11,"Lay out some of the nuts, dried fruit, and cheese.","Sprinkle 1/3 of the nuts, raisins, dried apricots, and shredded cheese over the apple layer. A traditional Mexican cheese, like Cotija or Queso Añejo, would work best, but you can replace these hard-to-find cheeses with more common options like Monterey Jack, Longhorn Cheddar, and Colby cheese. Additionally, you can use chopped cubes of cheese instead of shredded cheese, if desired. Just know that the cheese will not spread out as evenly when using cubes. Pine nuts, almonds, pecans, walnuts, and roasted peanuts are all good nut options. You can even use a nut blend, if desired. Just make sure that the nuts are chopped into small pieces regardless of the type." +3959,Make Capirotada,11,none,12,Pour some of the syrup over the ingredients.,"Pour 1/3 of the syrup over the bread, apple, and fruit layers. Make sure that the bread at the bottom is well coated in syrup. Let soak for 15 minutes. By letting the first layers rest, you give the syrup more time to soak into the bread and other ingredients." +3960,Make Capirotada,12,none,13,Repeat with the remaining ingredients.,"Arrange the remaining layers using the same pattern as before, and use 1/3 of the total amount of each ingredient each time. This means that you will have two more full layers after your initial layer. Let the bread pudding rest for 15 minutes after completing each full layer." +3961,Make Capirotada,13,none,14,"Bake, covered, for 30 to 40 minutes.",Cover the baking dish with aluminum foil and place it in the oven long enough to heat it through. Baking the bread pudding also helps the bread to absorb the syrup more effectively. Combining all the ingredients together before baking also allows the flavors to partially blend together. +3962,Make Capirotada,14,none,15,Uncover and bake for an additional 10 to 15 minutes.,"Remove the foil. Drizzle your remaining butter, about 1/4 cup (60 ml), over the top of the capirotada before returning it to the oven. Let it bake until the cheese is golden brown. The drizzle of butter is only optional, but it does add a final coating of moisture and flavor to the dish." +3963,Make Capirotada,15,none,16,Serve warm.,"Scoop out the capirotada into individual serving dishes while still warm. Many people prefer to enjoy their capirotada cold, though. To chill the dish, cover it loosely with aluminum foil and refrigerate it for a few hours. If you have never had capirotada before, try it both ways to determine which version you prefer." +3965,Make Animal Style Fries,0,none,1,Create the signature sauce.,"In a large sized bowl add in mayo, ketchup, pickles, mustard, salt, ground pepper, sugar, apple cider vinegar, and sugar. Mix the ingredients together with a spoon until well combine. Set aside.;" +3966,Make Animal Style Fries,1,none,2,Saute the onions.,Prepare a sauté pan on the stove then add the chopped onions into the pan. Caramelize the onions they should be brown and soft when done. Set aside. +3967,Make Animal Style Fries,2,none,3,Make the tasty fries.,"Read the instructions on the bag of fries to prepare them. You can also make some homemade fries if you'd like, both options are suitable for this recipe." +3968,Make Animal Style Fries,3,none,4,Allow the French fries to cool.,"Wait for a few minutes for the fries to cool down, you don't want to burn your hands with the hot fries! However, you don't want the fries to be too cold either." +3969,Make Animal Style Fries,4,none,5,Assemble the dish.,Place some of the fries from earlier on a plate or in a bowl. Place some American cheese on top followed by the cooked onions and special sauce. +3970,Make Animal Style Fries,5,none,6,Melt the cheese.,Pop the fries in the microwave for a couple seconds to melt the cheese to your liking. You can also bake the fries in the oven for a few minutes. +3971,Make Animal Style Fries,6,none,7,Serve.,Once the fries are out of the oven or microwave and they have cooled down it's time to dig in! +3975,Smoke Beef Ribs,3,none,4,"Remove the fell, or membrane that covers the bony side of the ribs.","You want your smoked beef ribs to be tender, and the fell is tough and sinewy. Slide a knife beneath the fell so you can peel it off. Grab the loose piece of fell with a paper towel. Pull the fell off." +3976,Smoke Beef Ribs,4,none,5,Season your meat before slow cooking beef ribs.,"You may rub the ribs with dry seasonings or marinade them in your favorite sauce. Make a dry rub out of sugar, salt, spices and/or herbs. Soak your ribs in a marinade. When smoking meats, an acidic marinade will act as a tenderizer. Acidic sauces include citrus fruit or vinegar. Let the ribs set overnight so that they will soak up the seasoning." +3977,Smoke Beef Ribs,5,none,6,Start your smoker.,"There are wood, electric, propane and charcoal smokers. Read the manufacturer's directions before you begin." +3978,Smoke Beef Ribs,6,none,7,"Add water to the water bowl, if your smoker has one.", +3979,Smoke Beef Ribs,7,none,8,"Find smoking wood in your backyard, at a local store or online.","When slow cooking beef ribs, you may use wood chips or wood blocks." +3980,Smoke Beef Ribs,8,none,9,"Add alder, cherry, cedar, plum, maple or hickory blocks or chips to the water or put them on the charcoal.",You will need at least 4 cups (946.35 ml) wood chips and 5 to 6 wood blocks when smoking beef ribs. +3981,Smoke Beef Ribs,9,none,10,Check the temperature with a thermometer.,"When slow cooking meat, it is imperative that you have a thermometer to monitor the temperature of the smoker. When the temperature reaches 225 degrees Fahrenheit (107.22 C), you may begin cooking your ribs." +3982,Smoke Beef Ribs,10,none,11,Put your ribs in the smoker and secure the lid.,"When smoking meat, you need an airtight system so the smoke will penetrate the food." +3983,Smoke Beef Ribs,11,none,12,Check the temperature of the smoker and adjust air vents and temperature controls to maintain the smoker at 225 degrees Fahrenheit (107.22 C).,"If necessary, add more charcoal to the smoker." +3984,Smoke Beef Ribs,12,none,13,Shorten smoking time by covering the ribs with aluminum foil after they have cooked for 2 hours.,"Smoked beef ribs may take 6 to 8 hours to prepare, and if you're in a hurry, wrapping the ribs will shorten the cooking time." +3985,Smoke Beef Ribs,13,none,14,Test the ribs after smoking them for an additional 3 hours.,"Cut a piece of meat off with a knife, and if the smoked ribs are tender, they are done. If they are still tough, put them back in the smoker for another 30 minutes to 1 hour." +3987,Cook Pork Shoulder,1,A,A2,Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).,"While waiting for your pork shoulder to warm, it's a good idea to let the oven warm up (especially if yours is slow to heat). If your pork is frozen and defrosting, you may need to wait until the end of the defrosting process to turn on your oven." +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." +3989,Cook Pork Shoulder,3,A,A4,Score the pork.,"Use a sharp knife to cut a criss-cross pattern of slices into the top of your pork shoulder. This serves multiple purposes, allowing the pork's juices to spill out and baste the meat during cooking and allowing your seasonings to penetrate deeper into the meat." +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." +3992,Cook Pork Shoulder,6,A,A7,Let the pork rest for 10 to 15 minutes before carving.,"Like many cuts of meat, pork is best if it's given a ""rest"" after being taken out of the oven. Letting the meat rests allows it to continue to cook off of its internal heat and also allows it to re-absorb moisture that might otherwise be lost if the meat is cut immediately after removing from the oven. After the brief rest, you're done. Enjoy your delicious roast pork shoulder!" +3994,Cook Pork Shoulder,8,B,B2,Heat skillet over medium-high heat.,"As you wait for your pork shoulder to warm, set a frying pan or skillet on the stove top. When it's hot enough that beads of water flicked into the pan boil up instantly, add a few tablespoons of oil." +3995,Cook Pork Shoulder,9,B,B3,Brown pork shoulder in the skillet.,"Add your cut of pork shoulder to the skillet. Cook in oil over high heat until brown on all sides (this can require several minutes for each side). Slow cookers like crock pots use moist heat and therefore can't give the pork a delicious ""crust"" on their own, which makes it necessary to crisp the exterior of the pork in a pan before slow cooking." +3996,Cook Pork Shoulder,10,B,B4,Add seasonings and/or vegetables to the crock pot.,"Delicious as a cut of pork shoulder can be on its own, if you're using a slow cooker to braise your pork to moist, delicious perfection, you'll want to make sure it's not alone in the pot. Vegetables and seasonings add their flavor to the pork (and vice versa), increasing the complexity of the flavor in the dish. In addition, slow cooked ""stew""-style vegetables make a great side dish for pork. Feel free to add any vegetables you like. Chopped onions, garlic, carrots, and potatoes all work well. Additionally, any seasonings are fair game. For Latin-flavored carnitas, you might try cumin, garlic powder, and pepper, while for a more European flavor, you might try sage, rosemary, and thyme." +3997,Cook Pork Shoulder,11,B,B5,Cover the pork (and other ingredients) with the liquids of your choice.,"Place the pork shoulder into the crock pot on top of the other desired ingredients. Sprinkle any seasonings you're using over the pile of ingredients. Then, cover 1/2 to 3/4 of the pork shoulder with liquid. This can be a variety of things - water, unsweetened apple juice, beer, or, commonly, stock are all frequent choices. Make your choice based on what pairs well with the ingredients and seasonings in your pork dish - there's no one ""right"" answer. Feel free to mix and match! As an example, if you're making the carnitas described above, you might try slow cooking your pork in Mexican beer for a delicious, complex taste. Also, when you're picking liquids for slow cooking, it's important to remember that the leftover liquid can be used as a sauce or gravy for the finished pork." +3998,Cook Pork Shoulder,12,B,B6,Cook at a low heat for 8 to 10 hours.,"Place the cover on the crock pot and begin the lengthy slow cooking process. Slow cooking allows plenty of leeway in terms of cooking time, but, generally, you'll want to cook for roughly 2 hours per pound of meat. Check several times during cooking, adding more liquid if needed. The pork shoulder is done when it is very tender and pulls apart with little effort." +3999,Cook Pork Shoulder,13,B,B7,"For pulled pork dishes, use forks to pull pork apart before serving.","Many slow cooked pork shoulder dishes (like carnitas, etc.) are eaten as ""pulled"" pork - meat torn into shredded bits. To make pulled pork, open the slow cooker when the meat is done and use two forks or kitchen tongs to pull the pork apart. Continue ""pulling"" as needed to achieve a satisfactory shredded texture." +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.;" +4009,Prepare Mexican Carnitas,1,none,2,Cut the pork shoulder.,"Use a sharp knife to cut the shoulder into strips approximately 2 inches (5.1 cm) in length and 1 inch (2.5 cm) wide. Don't remove the fat; during the cooking process, it melts with the meat and causes it to be deliciously tender. If you'd prefer to cook the pork shoulder whole, that's fine too. Skip this step and follow the rest of the instructions using the entire piece of pork." +4010,Prepare Mexican Carnitas,2,none,3,Toss the pork shoulder pieces with spices.,"Place the pieces in a bowl and pour the spices over them. Use tongs or your hands to toss the pork pieces with the spices until they're completely coated. Add a liberal amount of salt and pepper and toss to coat. You can get creative with the spices in this recipe. If you like your meat extra spicy, add 1/2 teaspoon of cayenne pepper. Don't skimp with the salt; you can add up to 2 teaspoons." +4011,Prepare Mexican Carnitas,3,none,4,Preheat the oven to 350 degrees., +4012,Prepare Mexican Carnitas,4,none,5,Brown the pork shoulder.,"Place a heavy dutch oven on the stove. Put a few teaspoons of oil in the dutch oven and turn the burner to medium high. When the oil is hot, put the pork shoulder pieces in the dutch oven. Cook them on one side until they get brown, then use tongs to turn them over and brown the other side. Don't cook the pieces too long. You don't want to cook them through, just enough to bring out the flavor in the meat. Remove the dutch oven from heat when you're finished." +4013,Prepare Mexican Carnitas,5,none,6,Add the vegetables to the pot.,Arrange them around the meat pieces so that they make contact with the bottom of the pot. Pour in an inch or two of water and cover the pot. +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." +4015,Prepare Mexican Carnitas,7,none,8,Serve the carnitas as a main course.,"Place the carnitas on a plate with shredded lettuce, diced tomatoes, a section of lime, some cilantro, and chopped onions. Serve with warm tortillas and some sour cream." +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." +4017,Prepare Mexican Carnitas,9,none,10,Make carnitas enchiladas.,"Fill tortillas with carnitas, then roll them up and line them on the bottom of a deep baking dish. Pour red or green enchilada sauce over the rolls, then top with grated cheese. Bake the enchiladas for 20 minutes, or until the cheese is bubbly. Serve with sour cream and lettuce." +4018,Cook Puy Lentils,0,A,A1,Gather your ingredients and supplies.,"Along with your ingredients, there are a few kitchen tools and supplies you'll need to make this simple lentil dish. The most important items are: Medium bowl Fine-mesh sieve Medium saucepan Stirring spoon;" +4019,Cook Puy Lentils,1,A,A2,Rinse and clean the lentils.,"Place the lentils into a medium bowl and fill it with enough water to cover the lentils. Use your hand to comb through the lentils. Pick out any organic debris or other matter that you find. When you’ve gone through the batch, drain the lentils through the sieve. While uncommon, there are sometimes pebbles or small stones hiding in lentils that can hurt or break teeth." +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" +4021,Cook Puy Lentils,3,A,A4,Cook the lentils.,"Put the lid on the pot and heat the lentils over medium-high heat. Bring the water to a simmer, and then reduce the heat to medium-low. Remove the lid and cook the lentils for about 25 minutes. Add more water as necessary to ensure the lentils stay covered. The lentils are ready when they are tender, and when there's no crunchiness left when you bite into them." +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." +4023,Cook Puy Lentils,5,B,B1,Assemble your supplies and ingredients.,"Lentil salad is a basic dish that combines cooked lentils with spices, cooked vegetables, and a vinaigrette. Before starting, soak your lentils in water and pick out any rocks or organic matter that you find. Drain the lentils before cooking. You'll also need some supplies, including:Medium saucepan Stirring spoon Frying pan Medium bowl Whisk Fine-mesh sieve" +4024,Cook Puy Lentils,6,B,B2,Boil the lentils.,"Place the lentils into a medium saucepan with the bay leaf and thyme. Fill the pan with water so the lentils are under about three inches (7.6 cm) of water. Bring the pan to a boil over medium heat. When it boils, reduce the heat to low and add a pinch of salt. Continue simmering for 20 to 25 minutes. The lentils are ready as soon as they become tender. To test them, pick out a lentil with a spoon and crush it between your teeth. If it’s soft and easy to mash, the lentils are ready." +4025,Cook Puy Lentils,7,B,B3,Drain the lentils.,"When the lentils are cooked and tender, remove them from the heat. Place your sieve in the sink, and carefully drain the lentils through to remove the excess water. Return the drained lentils to the saucepan. Place the lid back on and set them aside as you prepare the vegetables and vinaigrette." +4026,Cook Puy Lentils,8,B,B4,Cook the vegetables.,"In a large frying pan, combine the cooking oil, carrot, onion, and fennel. Season with salt and pepper, to taste. Heat the pan over medium heat, stirring regularly. Cook until the vegetables are tender, about 10 minutes. You can also add one to two cloves of crushed garlic to the mixture as well.Reserve the minced shallot, which will be used in the vinaigrette." +4027,Cook Puy Lentils,9,B,B5,Make the vinaigrette.,"In a medium bowl, combine the red wine vinegar, olive oil, and mustard. Whisk them together until the vinaigrette starts to thicken. Whisk in the minced shallot.Dijon mustard is recommended for this dish, but you can use any type of mustard you like." +4028,Cook Puy Lentils,10,B,B6,Toss the ingredients together.,"Combine the cooked vegetables, lentils, and vinaigrette together in the saucepan you cooked the lentils in. Stir to incorporate everything and coat the lentils and vegetables in the dressing. As you stir the ingredients together, pick out the bay leaf and thyme that you cooked with the lentils." +4029,Cook Puy Lentils,11,B,B7,Serve the salad warm.,"Allow the salad to cool to warm or room temperature before serving. You can drizzle some olive oil over the finished dish if you like, and season with more salt and pepper, to taste. You can also let the lentils cool completely and toss them with lettuce or chopped fresh herbs. Good herb pairings include thyme, savory, and parsley." +4030,Cook Puy Lentils,12,C,C1,Soak the lentils.,Pour the lentils into a heat-safe bowl and add enough boiling water to cover them by an inch (2.5 cm). Set the bowl aside and let the lentils soak in the boiling water for about 15 minutes. This will par-cook the lentils so they’ll be tender when the soup is done. +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." +4034,Cook Puy Lentils,16,C,C5,Garnish with Parmesan and serve hot.,"Serve the soup as soon as you’ve seasoned it to your liking. You can drizzle each serving with a bit of olive oil if you like, and garnish the top of each bowl with some freshly grated Parmesan cheese." +4036,Make Coconut Yogurt,1,A,A2,Combine the cream and other ingredients.,"Scoop out the cool, thick coconut cream and place it in a large bowl. Add the probiotics and sweetener, then whisk until well-combined and smooth. Do not use the watery portion of the coconut milk sitting at the bottom of the can. Using it would result in very thin yogurt. If using probiotic capsules, open the capsules and use the powder inside. You could also use 2 tsp (10 ml) probiotic powder, 2 Tbsp (30 ml) store-bought coconut yogurt, or 2 Tbsp (30 ml) fermented coconut water probiotic kefir. Raw sugar works well as a sweetener, but you could easily use the same amount of maple sugar, raw honey, or agave. If you prefer less-sweet yogurt, you can omit the sweetener altogether." +4037,Make Coconut Yogurt,2,A,A3,Transfer the mixture to sterilized jars.,"Pour the coconut mixture into a clean, sterilized glass jar. Tightly seal the jar with a lid. It's important to use sterilized jars since bad bacteria will ruin the yogurt if it creeps inside. You can sterilize the jars using a dishwasher or boiling water." +4038,Make Coconut Yogurt,3,A,A4,Ferment the yogurt for 24 hours.,"Place the sealed jars of yogurt into your oven. Leave the oven off, but turn the oven light on. Allow the yogurt to sit in the oven for 12 to 24 hours. A closed oven with the light on will maintain a stable temperature between 105 and 110 degrees Fahrenheit (40 to 43 degrees Celsius), which is ideal for the fermentation process. Do not turn the oven on since doing so will make the interior too hot, which will likely kill the probiotics.The yogurt will become thicker with a longer incubation period. You should give it a minimum of 12 hours, but 24 hours would be ideal." +4039,Make Coconut Yogurt,4,A,A5,Refrigerate until cool.,"Remove the thick, fermented yogurt from the oven and transfer it to your refrigerator. Chill the yogurt for approximately 6 hours, or until it becomes thoroughly cool. If the yogurt separates during this period, you can recombine the layers by stirring them together. You can also make the yogurt thicker by pouring off the liquid layer and using only the thickened layer beneath it." +4041,Make Coconut Yogurt,6,B,B1,Combine the coconut milk and thickener.,"Shake the coconut milk, then open the cans and pour them into a medium saucepan. Add your thickener of choice to the coconut milk. Unlike coconut yogurt prepared without a thickener, you'll need to use the full can of coconut milk. Thoroughly shaking the cans before opening them should help combine any separated cream and water. If you use agar agar, sprinkle the flakes over the coconut milk without stirring them. If you use tapioca starch, whisk 1/3 cup (80 ml) of coconut milk with the tapioca until the starch dissolves. Pour this mixture back into the rest of the coconut milk and stir to combine." +4042,Make Coconut Yogurt,7,B,B2,Heat the coconut mixture.,"Place the saucepan on the stove over medium heat. Allow the coconut milk to reach a gentle simmer, then reduce the heat to low and cook for an additional 5 to 10 minutes.After the coconut milk begins simmering, you should periodically whisk the mixture to incorporate the thickener into the milk. Continue heating the coconut milk until the agar agar fully dissolves or the tapioca fully thickens the milk." +4044,Make Coconut Yogurt,9,B,B4,Add the probiotics and sweetener.,"Sprinkle the probiotics and sweetener over the surface of the milk, then whisk well to combine. If you use probiotic capsules, you should open the capsules and only use the powder inside. Alternatively, you could use 4 tsp (20 ml) of probiotic powder, 4 Tbsp (60 ml) store-bought coconut yogurt, or 4 Tbsp (60 ml) fermented coconut water probiotic kefir. You can swap out the raw sugar for another sweetener, like maple syrup or agave, or omit it altogether if desired." +4045,Make Coconut Yogurt,10,B,B5,Pour the yogurt into sterilized jars.,"Pour the coconut mixture into sterilized glass jars. Seal the jars with tight lids. The jars must be sterilized before use; otherwise, bad bacteria could get into the mixture and spoil your yogurt. Sterilize the jars by running them through the hottest cycle of your dishwasher or by soaking them in boiling water for several minutes." +4046,Make Coconut Yogurt,11,B,B6,Ferment the yogurt for 12 to 24 hours.,"Place the yogurt in an empty oven. Turn the oven light on, but leave the oven itself off. Allow the yogurt to ferment in this warm environment for 12 to 24 hours. Do not turn the oven on since extremely hot temperatures can kill the probiotics. A closed oven with the light on should maintain temperatures between 105 and 110 degrees Fahrenheit (40 and 43 degrees Celsius), which is ideal for the culturing period. Allowing the coconut yogurt to sit for 24 hours will produce thicker yogurt, but most should be ready after 8 to 12 hours." +4047,Make Coconut Yogurt,12,B,B7,Refrigerate the yogurt.,"Transfer the jars of yogurt to the refrigerator and let them chill for approximately 6 hours. During this time, the yogurt should continue thickening and the fermentation process should cease. If the yogurt separates, you can stir it to combine the layers. For thicker yogurt, however, strain the liquid and use only the thickened bottom layer." +4049,Make Coconut Yogurt,14,C,C1,Chill the coconut milk.,"Place the cans of coconut milk in your refrigerator and allow them to sit overnight, or for at least 8 hours.Refrigeration will help separate the coconut cream from the water. If you prefer working with fresher ingredients, you can use fresh coconut meat instead of canned coconut milk. Combine 2 cups (500 ml) fresh coconut meat with 1/2 cup (125 ml) coconut water or filtered water, blending until smooth. You can use this blend immediately; no refrigeration is required." +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." +4052,Make Coconut Yogurt,17,C,C4,Adjust as desired.,"Taste the yogurt. Add 1 Tbsp (15 ml) of liquid sweetener, if desired, and blend the yogurt again until the sweetener is evenly distributed. Maple syrup, agave, coconut nectar, and natural liquid cane sugar are all good choices. If the yogurt is too thick for your preferences, you could also add 1 to 2 Tbsp (15 to 30 ml) of coconut water or purified water to thin it out." +4055,Make Candied Bacon,0,none,1,Preheat the oven to 350 (176.6 Celsius) degrees.,"Wait for the oven to preheat, about 15 minutes." +4056,Make Candied Bacon,1,none,2,Prepare the baking sheet.,"Cover the bottom of a large baking sheet with aluminum foil or parchment paper, and place a wire cooling rack on top. The foil or parchment paper will catch any mess, which will make cleaning up much easier.If you don't have a wire rack, just cover the baking sheet in parchment paper. A rack will make your bacon crispier, but you can still make candied bacon without one." +4057,Make Candied Bacon,2,none,3,Mix the glaze ingredients.,"Add the sugar, rice vinegar, and maple syrup in a large bowl. Stir until all ingredients are fully mixed." +4058,Make Candied Bacon,3,none,4,Place the bacon on the wire rack and put the tray in the oven.,"Take the bacon and place it on top of the wire rack. Space each slice out evenly, making sure that none of them are overlapping.If you don't have a wire rack, just place the bacon on the baking sheet. Don't add the glaze just yet: first you will partially cook the bacon." +4059,Make Candied Bacon,4,none,5,Bake the bacon for ten minutes.,Place the baking tray with the bacon in the center of the oven. Allow it to cook for ten minutes. +4060,Make Candied Bacon,5,none,6,Turn the bacon slices.,"After ten minutes, take the tray out of the oven carefully with an oven mitt. Brush the top of the bacon with the sugar glaze. Use a pair of tongs or a small spatula to flip over each slice of bacon. Then brush glaze onto the other side of the bacon." +4061,Make Candied Bacon,6,none,7,Bake for another five minutes.,"Put the tray back in the oven and let the bacon bake for five more minutes. After five minutes, take the tray out of the oven and use a basting brush to brush the glaze on both sides of the bacon. Then put the bacon back in the oven.Basting the bacon builds up the sugar glaze on the outside." +4062,Make Candied Bacon,7,none,8,Keep basting the bacon.,"Remove the bacon from the oven after another five minutes. Baste each side of the bacon with the sugar-maple syrup glaze. Repeat basting every five minutes or so until the bacon looks done. The total baking time should be around 35 minutes.If you aren’t sure whether the bacon is done, break off a small piece and see if it’s crispy enough for you." +4063,Make Candied Bacon,8,none,9,Allow to cool for 5 minutes.,"After the bacon is cooked, take the tray out of the oven. Carefully lift up the wire rack with the bacon on it and set it on the counter. This will stop the heat radiating from the tray and cooking the bacon further. Let the bacon sit for five minutes, then use a small spatula to remove the bacon from the wire rack. Put the bacon slices on a tray. Sugared bacon can be served warm or at room temperature." +4064,Make Shrimp Cocktail,0,none,1,Prepare court bouillon for a tastier shrimp cocktail.,"You've probably heard of bouillon cubes, right? They're added to hot water to make it more flavorful. Although you certainly don't need to make court bouillon, the addition of wine, herbs, and other seasonings takes this shrimp cocktail dish a couple steps closer to perfection.;" +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." +4067,Make Shrimp Cocktail,3,none,4,"Once mixed, cover cocktail sauce with plastic wrap and place in the refrigerator.",Allow to chill while the shrimp cook. +4069,Make Shrimp Cocktail,5,none,6,Cook shrimp with their shells if possible.,"It's a little bit of hassle to peel the shell from the shrimp at the end of the day, but the taste makes up for it. Shrimp with their tails and shells still on are said to taste better.Another option is to cook your shrimp with shells and tail on, and then peel them after cooking is complete. Look for shrimp that are ""ready to peel."" This simply means that they've been de-veined, so that you don't have to go through the hassle of removing their guts. If you want to de-vein shrimp yourself, check out this handy tutorial." +4070,Make Shrimp Cocktail,6,none,7,Place the shrimp in the court bouillon and cook until their skin turns opaque.,"How you cook your shrimp will depend on two things: whether they are fresh or frozen, and how large they are. Fresh jumbo shrimp will take about 5 minutes to cook. Once they turn from translucent to opaque, they're ready to take out. Frozen (uncooked) shrimp generally take a bit longer. If you put them in the water, wait for the water to come back to a boil and then test one; they're usually finished when the water has returned to a boil. You can also defrost your shrimp first in cold water to make the cooking process go faster." +4071,Make Shrimp Cocktail,7,none,8,"When the shrimp have finished cooking, remove them from the court bouillon and shock them in the ice bath for 30 second.",Shocking shrimp in the ice bath will halt the cooking process and keep them from becoming rubbery. +4072,Make Shrimp Cocktail,8,none,9,Remove the shrimp from the ice bath with a slotted spoon and drain off thoroughly.,Make sure the shrimp aren't wet before you assemble them. +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. +4074,Make Wonton Soup,0,none,1,Prepare the cabbage.,"Remove the leaves from the stems, stack them on top of one another, and roll them like an egg roll. Finely chop the rolled leaves.;" +4075,Make Wonton Soup,1,none,2,Cut the mushroom stems off and thinly mince them., +4076,Make Wonton Soup,2,none,3,Remove the skin from the ginger and use a grater to grate it., +4077,Make Wonton Soup,3,none,4,"Devein the shrimp by cutting along the backs of them, following the vein to the tail.",Remove the vein with a paring knife and then coarsely chop them. +4078,Make Wonton Soup,4,none,5,Blanch the cabbage by adding them to a pot filled with a few inches of boiling water.,Wait a few seconds and then remove the cabbage from the water while squeezing any excess moisture out. +4079,Make Wonton Soup,5,none,6,Mix everything together.,"In a bowl, combine the rice wine, mushrooms, ground pork, soy sauce, ginger, sesame oil, egg white, cabbage, and the shrimp. Season the mixture with salt and pepper." +4080,Make Wonton Soup,6,none,7,Chill the mixture in the refrigerator for 20 minutes., +4081,Make Wonton Soup,7,none,8,Create the wontons.,"Take the mixture out of the refrigerator and prepare the wonton wrappers. Place a wrapper diagonally on your cutting board with one point facing you so that it looks like a diamond. Place a teaspoon of the filling in the middle of the wonton. Dip your finger in the slurry mixture and stir it a bit then taking a finger full of it and coating the edges of the wonton. Bring the bottom corner of the wonton up to the top corner, pressing down lightly, sealing the edges. Dab more slurry on the bottom corners of the triangle. Lift the wonton up with one corner of the triangle pointing up and bring the bottom two corners together and press lightly." +4082,Make Wonton Soup,8,none,9,Boil the wontons.,Add a little salt to a pot of boiling water and then add the wontons to the water. Avoid overcrowding the pot. Cook them until they float to the surface and stir often to keep them from sticking together. Remove the wontons after about 3 to 5 minutes. +4083,Make Wonton Soup,9,none,10,Put the wontons in a large bowl and then add a 1/2 teaspoon of sesame oil to the bowl.,Stir them together so that the wontons don't stick to each other. Pour 1 1/2 cups of chicken broth in the bowl and sprinkle with green onions. +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." +4086,Make Bun Bo Hue,2,none,3,Prepare your other meats for the soup.,"Slice beef shank into quarter-inch pieces. Wash the pig feet and pig toes (the pig feet come pre-sliced). Slice your pork loaf into 1 inch pieces and set aside.Add the beef shank and pig feet into the stock pot. Wait about 30 minutes until that meat is tender and remove the excess fat, as before. Turn the stock pot back on low-medium heat." +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." +4089,Make Bun Bo Hue,5,none,6,Prepare your vegetable garnishes.,"This includes bean sprouts, mint, cilantro, red cabbage, lime wedges, coriander, and sliced raw onions." +4090,Make Bun Bo Hue,6,none,7,Check to see if the pork feet are done.,"If so, add the sliced pork blood into the broth. You can tell if the pig feet are done by poking them with a chopstick. You can buy the pork blood pre-cooked (if you don't find this satisfying you can still add it in to enhance the flavor)." +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." +4101,Make Fake Bacon Using Coconut,8,none,9,Use the flakes in a Cobb salad.,"A Cobb salad can be a healthy, nutritious lunch, which is easy to make vegan or vegetarian with coconut flakes. You can add all the main ingredients, such as Romaine lettuce, a vinaigrette, and things like tomatoes and avocados, and then swap out regular bacon for veggie bacon.Some ingredients commonly used in a Cobb salad, like blue cheese and eggs, are not vegan. If you're going for a vegan Cobb salad, withhold these ingredients or replace them with vegan varieties." +4103,Make Calzones,0,none,1,Combine the ingredients.,"Place the flour, sugar, yeast, and salt in a mixing bowl. Use a stand mixer or a hand mixer to mix the ingredients. Keep the mixer running while you add the water and 2 tablespoons of the oil. The dough will be sticky at first, but should soon form into a ball. If the dough seems too dry, add 1 teaspoon of water at a time to moisten it until it forms a ball. If the dough seems too sticky, add 1 teaspoon of flour at a time until it holds its shape.;" +4104,Make Calzones,1,none,2,Knead the dough.,Turn the dough onto a floured work surface. Use your hands to knead the dough until it comes together into a firm ball. The surface of the dough should begin to look smooth and a little shiny. +4105,Make Calzones,2,none,3,Let the dough rise.,"Rub a large bowl with a few teaspoons of olive oil so the inside is thoroughly coated. Place the dough ball into the bowl. Cover the bowl with plastic wrap and set the bowl in a warm part of the kitchen. Let it rise until it has doubled in size, which should take 1 - 2 hours." +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." +4108,Make Calzones,5,none,6,Sauté the onions and garlic.,"Add the onions to the skillet and sauté them until they become translucent, about 5 minutes. Add the garlic and cook for one minute more." +4109,Make Calzones,6,none,7,Add the seasonings.,"Place the salt, pepper, and oregano in the pan and stir well." +4110,Make Calzones,7,none,8,Add the tomatoes and mushrooms.,"Place the tomatoes and mushrooms in the skillet with the onions. Let the mixture simmer for 20 minutes, stirring occasionally. The filling should become thick and fragrant. If it seems too runny after 20 minutes, continue cooking for another 10 minutes." +4111,Make Calzones,8,none,9,Add the sausage meat.,Stir the meat back into the skillet. Remove the skillet from heat and prepare to fill the calzones. +4112,Make Calzones,9,none,10,Preheat the oven to 425 degrees., +4113,Make Calzones,10,none,11,Roll out the dough.,Remove the plastic wrap from the tray of dough pieces. Place the first piece of dough on a floured surface and use a rolling pin to roll it into disc shape. Continue until all the dough pieces are rolled into discs. +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., +4118,Make a Turbo Sandwich,0,none,1,Get a slice of bread;, +4119,Make a Turbo Sandwich,1,none,2,Add butter, +4121,Make a Turbo Sandwich,3,none,4,Get another slice of bread, +4125,Make a Turbo Sandwich,7,none,8,Cook 4 bacon strips until they are cooked but still tender, +4126,Make a Turbo Sandwich,8,none,9,Place them on the grilled bread, +4127,Make a Turbo Sandwich,9,none,10,On top of the bacon add a slice of cheese, +4128,Make a Turbo Sandwich,10,none,11,On top of the cheese add a breaded chicken breast, +4130,Make a Turbo Sandwich,12,none,13,Add Lettuce and tomato, +4133,Make Pine Nuts Pasta,0,none,1,Boil a large pot of salted water.,; +4134,Make Pine Nuts Pasta,1,none,2,"Mix the tomatoes, oil, and garlic in a medium-sized bowl.",Stir with a wooden spoon. +4135,Make Pine Nuts Pasta,2,none,3,Add a desired amount of salt and pepper.,Mix again. +4137,Make Pine Nuts Pasta,4,none,5,"Boil the pasta for about 7-8 minutes, until the pasta is soft but slightly tender.", +4138,Make Pine Nuts Pasta,5,none,6,Drain the pasta into a colander and return back to the pot., +4139,Make Pine Nuts Pasta,6,none,7,Fold in the tomato mixture and slowly combine with a wooden spoon until well-tossed., +4140,Make Pine Nuts Pasta,7,none,8,Add the pine nuts into the pasta.,Mix again. +4141,Make Pine Nuts Pasta,8,none,9,Serve.,Place a desired amount of pasta in a serving bowl. Garnish with extra pine nuts if desired. Enjoy! +4145,Cook with Morels,3,A,A4,Rinse the morels in cold water.,"There may be dirt and debris hidden in the morels’ crevices so it’s important to rinse them before cooking. Place the morels in a colander, and rinse them under cold water at the sink.After you rinse the mushrooms, shake the colander well and pat the morels dry with paper towel to remove any excess moisture." +4147,Cook with Morels,5,A,A6,Chop the mushrooms lengthwise.,"For most recipes, you’ll want to cut the morels in half. However, you should cut the mushrooms lengthwise to open up their hollow centers. Use a sharp knife to carefully cut them down the middle lengthwise before cooking with them.In most dishes, cutting the morels in half is fine. However, if you like, you can quarter them lengthwise if you prefer." +4149,Cook with Morels,7,B,B1,Fill a small bowl with boiling water.,"To rehydrated dried morels, you’ll need a small bowl that’s large enough to hold all of the mushrooms. Fill the bowl with enough boiling water to cover the morels.If you prefer, you can use warm chicken stock or cream to rehydrate the morels. In most cases, 3 ounces (85 g) of dried morels usually equals a pound (454 g) of fresh mushrooms." +4150,Cook with Morels,8,B,B2,Add the mushrooms and let them soak for at least 15 minutes.,"After you’ve filled the bowl with hot water, add the morels to it. Allow them to sit in the hot water for at least 15 minutes, or until they’re soft and pliable.You can also tell that the morels have soaked long enough if they no longer crack when you bend them." +4151,Cook with Morels,9,B,B3,Drain the morels with a colander or sieve.,"When the morels are finished soaking, dump the bowl out into a colander or sieve. Shake the mushrooms well to ensure that you remove the excess moisture.You may want to reserve the soaking liquid from the morels. It has plenty of flavor, so you can mix it into recipes for extra seasoning or use it as a base for soups and sauces. If the liquid has dirt in it, strain it through a sieve or coffee filter to remove the debris." +4152,Cook with Morels,10,B,B4,Rinse the mushrooms if they still seem gritty.,"After you’ve drained the morels, run your fingers over them. If they feel gritty, place them in a colander or sieve and rinse them under cool water before cooking with them.Be sure to dry the morels thoroughly before cooking with them." +4153,Cook with Morels,11,C,C1,Heat the oil.,"Add 1 tablespoon (15 ml) of vegetable oil to a large skillet. Heat the oil on high until it begins to shimmer, which should take 3 to 5 minutes.For the best results, use a cast iron or stainless steel skillet to saute the morels. You can substitute canola oil for the vegetable oil if you prefer." +4154,Cook with Morels,12,C,C2,Add the mushrooms and cook until they’re browned.,"Once the oil is heated, add 8 ounces (227 g) of morel mushrooms that have been cleaned, trimmed, and cut in half to the skillet. Allow the mushrooms to cook for 4 to 5 minutes, or until they are well browned.Occasionally stir and toss the mushrooms as you saute them to ensure that they cook evenly." +4155,Cook with Morels,13,C,C3,Lower the heat and add the shallots and garlic.,"When the mushrooms are browned, reduce the heat on the stove to medium-high. Mix in a small minced shallot and a minced medium garlic clove, and let the mixture cook until it becomes fragrant, which should take 45 seconds to minute.If you’re not a fan of garlic, you can leave it out of the dish. If you enjoy a strong garlic flavor, you can increase the amount to 2 or 3 cloves." +4156,Cook with Morels,14,C,C4,"Mix in the butter, soy sauce, lemon juice, and chicken stock.","After the morel mixture has become fragrant, add 2 tablespoons (28 g) of unsalted butter, 1 teaspoon (5 ml) of soy sauce, 1 teaspoon (5 ml) of fresh lemon juice, and ¼ cup (59 ml) of low-sodium chicken stock to the skillet. Allow the mixture to cook until the liquid reduces and a creamy sauce develops, which should take approximately 1 minute.You can use store-bought or homemade chicken stock. If you prefer, you can substitute water for the chicken stock." +4157,Cook with Morels,15,C,C5,Stir in the parsley and season with salt and pepper.,"Once the morels are coated in a creamy sauce, mix in 1 tablespoon (4 g) of minced fresh parsley. Season the dish with kosher salt and freshly ground black pepper to taste, and serve it while it’s still hot.You can substitute fresh chives or chervil for the parsley." +4158,Cook with Morels,16,D,D1,Cut the morels in half.,"For the creamy morel sauce, you’ll need 2 cups (150 g) of fresh morel mushrooms. Rinse them under cold water, and use a knife to cut any large mushrooms in half.It’s best to cut the morels in half lengthwise." +4159,Cook with Morels,17,D,D2,Melt the butter in a pan.,"Add 1 tablespoon (14 g) of butter to a medium saucepan. Heat it on medium until it melts, which should take approximately 3 to 5 minutes.If you prefer, you can substitute olive oil for the butter." +4160,Cook with Morels,18,D,D3,Cook the shallot until it’s translucent.,"Once the butter is melted, add a large minced shallot to the pan. Allow it to cook on medium until it becomes translucent, which should take approximately 1 minute.If you don’t have a shallot, you can substitute a sweet onion, such as Vidalia." +4161,Cook with Morels,19,D,D4,Mix in the morels and season with salt and pepper.,"When the shallot has cooked long enough to become translucent, add the morels. Next, stir in some salt and freshly ground black pepper to season the mixture." +4162,Cook with Morels,20,D,D5,Add the chicken stock and bring the mixture to a boil.,"After you’ve seasoned the mixture, mix in 1 cup (237 ml) of chicken stock. Raise the heat to high, and allow the mixture to come to a full boil, which should take 3 to 5 minutes.You can substitute vegetable stock for the chicken stock if you prefer." +4164,Cook with Morels,22,D,D7,Stir in the cream and thyme and simmer.,"Once the mixture has reduced, add 1 cup (237 ml) of heavy cream and ½ teaspoon (½ g) of finely chopped, fresh thyme. Turn the heat down to medium high, and simmer the sauce until it reduces by a third, which should take approximately 5 minutes.You can substitute sage, savory, or marjoram for the thyme if you prefer." +4165,Cook with Morels,23,D,D8,"Season the sauce with salt, pepper, and lemon juice.","When the sauce has thickened, mix in some more salt and black pepper to taste. Next, stir in 1 teaspoon (5 ml) of fresh lemon juice, and serve immediately.The creamy morel sauce makes a delicious pasta sauce or a topping for roast chicken, veal, or fish. You can even ladle some over mashed potatoes or toasted bread." +4167,Cook with Morels,25,E,E2,Melt the butter in a pan.,"Add 3 tablespoons (42 g) of butter to a large saucepan. Heat it over medium-high heat until the butter melts, which should take approximately 5 minutes.You can substitute olive oil for the butter if you prefer." +4168,Cook with Morels,26,E,E3,Saute the morels and onion.,"Once the butter has melted, add the morels and a large, chopped onion to the pan. Allow the mixture to cook until the morels and onion become tender, which should take 5 to 6 minutes.Be sure to stir the mixture occasionally as you saute it to ensure that it cooks evenly." +4169,Cook with Morels,27,E,E4,Add the flour.,"When the mushrooms and onion are tender, sprinkle 2 tablespoons (16 g) of all-purpose flour over the mixture. Stir well to thoroughly blend in the flour." +4170,Cook with Morels,28,E,E5,"Mix in the milk, bouillon, thyme, salt and pepper.","Once the flour is mixed in, add 4 cups (946 ml) of milk, 3 teaspoons (8 g) of chicken bouillon granules, ½ teaspoon (½ g) of dried thyme, ½ teaspoon (3 g) of salt, and ⅛ teaspoon (¼ g) of black pepper. Stir well to ensure that all of the ingredients are fully combined.Whole milk will create the creamiest soup, but you can use 2% milk if you prefer. If you like, you can also mix some dried sage into the soup." +4171,Cook with Morels,29,E,E6,Bring the mixture to a boil and allow to cook for a couple of minutes.,"When all of the ingredients are combined, raise the heat to high. Bring the mixture to a boil, and then allow it to cook for 2 minutes.Be sure to stir the soup the entire time that it’s boiling." +4174,Make a Fruit Burrito,0,A,A1,Finely chop all the fruits and remember to take out the eyes of the pineapple and save 10 strawberries for another preparation.,; +4175,Make a Fruit Burrito,1,A,A2,"On a tortilla, put some of the cheese mix and spread it around.", +4176,Make a Fruit Burrito,2,A,A3,"For the filling, either mix the chopped fruits and place the mixture on the cheese or place the fruits separately for a different fruit taste as you go down the burrito.", +4178,Make a Fruit Burrito,4,A,A5,Sprinkle a little cheese on the cilantro and roll the burrito in the standard way.,Now Heat the burrito on both the sides to heat and cook the cheese and to allow all the flavors to mix properly. +4188,Cook a Deer Roast in a Slow Cooker,0,A,A1,Place the roast and broth in the slow cooker.,"Place the venison roast in your slow cooker. Pour 2 cups (500 ml) of beef broth over it evenly. If you do not have beef broth, you could use venison stock, beef stock, chicken stock, or vegetable broth. In a pinch, you could even use water.;" +4189,Cook a Deer Roast in a Slow Cooker,1,A,A2,Cover the roast with butter.,"Cut the butter into small chunks and distribute it evenly over the surface of the roast. If the butter has been softened, smear it over the top and sides of the meat. If the butter is still hard, however, simply distribute the chunks of butter over the surface as evenly as possible to distribute the flavor." +4190,Cook a Deer Roast in a Slow Cooker,2,A,A3,Add the seasonings.,"Combine the garlic, salt, pepper, paprika, thyme, and rosemary in a small bowl. Sprinkle this blend of spices and herbs evenly over the top and sides of the roast. If you want the seasonings to penetrate the meat even further, consider using your hands to rub the seasoning blend into the meat. This works best if you are also using softened butter since you can spread both the butter and the seasonings over the surface at the same time." +4191,Cook a Deer Roast in a Slow Cooker,3,A,A4,Add the vegetables.,"Spread the diced onion over the top of the roast. Layer the cubed potatoes and chopped carrots on top, as well. Even if you choose not to prepare the roast with vegetables, you should still add the onion. Many people claim that the pungent onion flavor masks the ""gamey"" taste of a deer roast. If you prefer crisp, firm vegetables, you can wait until the final 2 hours of cooking time before adding the cubed potatoes and chopped carrots. The onion should always be added at this time, however." +4192,Cook a Deer Roast in a Slow Cooker,4,A,A5,Cook on low for 8 to 10 hours.Cover the slow cooker and switch it to low.,"A thawed roast should take about 8 hours, but a frozen or partially frozen roast will need a full 10 hours. Alternatively, you could switch the slow cooker on high and leave it for 6 hours." +4193,Cook a Deer Roast in a Slow Cooker,5,A,A6,Serve warm.,"Once the roast has finished cooking, remove it from the slow cooker and carve it into portion-sized chunks. Serve the potatoes and carrots on the side." +4194,Cook a Deer Roast in a Slow Cooker,6,B,B1,Cut the roast into slices.,Use a sharp knife to cut the venison roast into slices that are roughly 2 inches (5 cm) thick. Cutting the roast into slices will make it easier to keep the meat submerged under the sauce as it cooks. You should also remove any visible fat and connective tissue as you cut the roast into slices. +4203,Cook a Deer Roast in a Slow Cooker,15,B,B10,Serve warm.,"When done, switch the slow cooker to warm and serve the shredded venison directly from the appliance. Enjoy the shredded venison on sandwich buns, on top of mashed potatoes or noodles, or in any way you would usually serve shredded barbecue meat." +4204,Cook a Deer Roast in a Slow Cooker,16,C,C1,Cut the venison into cubes.,"Use a sharp knife to cut the venison roast into 1-inch (2.5-cm) cubes.During this time, you should also trim any visible fat or connective tissue you see." +4205,Cook a Deer Roast in a Slow Cooker,17,C,C2,Coat the venison in flour.,"Place the flour in a shallow bowl. Toss the venison cubes in the flour, rolling and turning them as needed until all sides are coated. You could also do this by placing the flour and venison in a large resealable plastic bag. Seal the bag and shake it vigorously to coat all the pieces." +4206,Cook a Deer Roast in a Slow Cooker,18,C,C3,Heat the oil in a skillet.,"Pour the oil into a large skillet and heat it on medium-high for a minute or so. The oil should become visibly thinner. Do not allow it to become hot enough to smoke, though. For a richer flavor, replace the oil with butter." +4207,Cook a Deer Roast in a Slow Cooker,19,C,C4,Brown the venison cubes.,"Place the coated cubes of venison roast in the skillet of hot oil. Cook, turning frequently, until lightly browned on most sides. Browning the cubes of meat before adding them to your slow cooker deepens the flavor. The oil or butter also adds fat to the otherwise lean meat, which will help the meat stay tender and moist during the cooking process." +4208,Cook a Deer Roast in a Slow Cooker,20,C,C5,Place the deer meat in a slow cooker.,"Dump the contents of the skillet into your slow cooker, dispersing the venison evenly over the bottom of the appliance. Do not drain the excess oil. Pour it into the slow cooker along with the meat." +4209,Cook a Deer Roast in a Slow Cooker,21,C,C6,Add the vegetables.,"Layer the cubed potatoes, diced carrots, chopped celery, and chopped onion on top of the meat. You can alter or omit the vegetables you use, but you should always include onion since the pungent onion flavor helps mask the ""gamey"" taste of venison." +4210,Cook a Deer Roast in a Slow Cooker,22,C,C7,Pour in the broth.,"Pour enough broth over the contents of the slow cooker to completely cover the venison. You do not need to keep all of the vegetables submerged, but the meat itself needs to be submerged if you want it to remain moist. If you do not have beef broth, chicken broth, vegetable broth, venison stock, or water can be used, instead." +4211,Cook a Deer Roast in a Slow Cooker,23,C,C8,Cook on high for 6 hours.,"Cover the slow cooker and cook it on high for 6 hours, or until the vegetables and cubes of meat are tender enough to fall apart. If you want to prolong the cooking time, switch the slow cooker on low and cook the stew for 8 to 10 hours." +4212,Cook a Deer Roast in a Slow Cooker,24,C,C9,Serve warm.,Switch the slow cooker to warm and serve the venison roast stew directly from the appliance. +4213,Cook a Heritage Turkey,0,none,1,Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).,; +4214,Cook a Heritage Turkey,1,none,2,Rinse the bird with cool water and then pat dry., +4215,Cook a Heritage Turkey,2,none,3,"Coat the turkey with either butter or olive oil, both inside and out and under the skin.",Be careful not to tear the skin. +4216,Cook a Heritage Turkey,3,none,4,"Spread your favorite seasonings onto the outside of the bird, under the skin and in the cavity.",You can also add cut up fruits or vegetables to place in the cavity while cooking for additional flavor. +4217,Cook a Heritage Turkey,4,none,5,Place the turkey on the rack in a roasting pan so it does not sit in its own juices and put it in the hot oven.,Add water with herbs or broth to the bottom of the pan for added flavor while cooking. +4218,Cook a Heritage Turkey,5,none,6,Check the turkey with a meat thermometer in the deepest part of the thigh.,"The internal temperature should reach 150 to 165 degrees Fahrenheit (66 to 74 degrees Celsius), though the USDA recommends 180 to 185 degrees Fahrenheit (82 to 85 degrees Celsius). The reason for the difference is the way the birds are raised; they are far less likely to carry bacteria." +4219,Cook a Heritage Turkey,6,none,7,Let the roasted turkey rest for about 15 minutes before carving., +4221,Make Orange Chicken,0,none,1,Place chicken pieces in a large bowl.,; +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., +4224,Make Orange Chicken,3,none,4,"Get a deep dish and add cornstarch and flour, then mix it together.", +4225,Make Orange Chicken,4,none,5,Add the chicken pieces into the dish of the flour and cornstarch mix and coat the chicken pieces., +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.", +4228,Make Orange Chicken,7,none,8,Remove chicken from oil with slotted spoon and drain on paper towels.,Set aside. +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., +4233,Make Orange Chicken,12,none,13,Add water and orange juice and stir for 3 seconds., +4234,Make Orange Chicken,13,none,14,Add orange sauce and bring to boil., +4235,Make Orange Chicken,14,none,15,Add cooked chicken and stir until all of the chicken is coated., +4236,Make Orange Chicken,15,none,16,"In a small dish mix cornstarch and a little water together until it's smooth, and add slowly to the stir-fry so sauce slightly thickens.", +4237,Make Orange Chicken,16,none,17,Heat until sauce is thickened., +4238,Make Orange Chicken,17,none,18,Stir in sesame oil and orange zest if desired., +4239,Make Orange Chicken,18,none,19,Finished., +4240,Make Jelly Beans,0,none,1,"Combine water, sugar, and gelatin.","Place the water, granulated sugar, and gelatin in a large saucepan. Stir to combine." +4241,Make Jelly Beans,1,none,2,Boil the mixture.,"Place the saucepan on the stove over medium heat. Allow the gelatin mixture to reach a boil, stirring frequently. You'll need to stir the mixture with a wooden or plastic spoon as it heats up. Otherwise, the gelatin granules may gather together and form lumps. Once the mixture reaches a boil, use a wet pastry brush to wash down the sides of the pan. Doing so removes any sugar clinging to the sides and creates a smoother syrup." +4242,Make Jelly Beans,2,none,3,Cook to 230 degrees Fahrenheit (110 degrees Celsius).,"Insert a candy thermometer into the mixture as soon as it reaches a boil. Continue cooking the syrup until it reaches a temperature of 230 degrees Fahrenheit (110 degrees Celsius).With the stove heat set to medium, this process should take 20 to 25 minutes. Do not allow the syrup to reach temperatures much higher than this. If it does, the resulting jelly beans will become hard instead of chewy." +4246,Make Jelly Beans,6,none,7,Pour the syrup into the molds.,"Use a spoon to carefully fill each mold indentation with the flavored syrup. Try to fill each mold completely. While it might create a mess, over-filling the molds will ultimately be better than under-filling them since the beans will be difficult to remove from under-filled molds." +4248,Make Jelly Beans,8,none,9,Remove the beans from the molds.,"Invert the mold and press on each indentation from the bottom side. Doing so should cause the jelly beans to pop out. Since the beans are so sticky, they may not pop out immediately. If the beans do not pop out, you can use a small spoon to dig them out of their molds. Most should hold their shape even if pressed in this manner." +4249,Make Jelly Beans,9,none,10,Coat the beans with cornstarch.,"Place the jelly beans in a bowl and add the cornstarch. Toss to coat, then allow them to sit for at least four hours. The corn starch should absorb some of the remaining moisture, making the beans easier to handle. After drying the beans, you many need to toss them into a sieve to help shake away any excess cornstarch. This won't always be necessary, though, since much of the cornstarch will be absorbed by the beans." +4250,Make Jelly Beans,10,none,11,Combine the corn syrup and food coloring.,"Pour the corn syrup into a small bowl and stir in several drops of food coloring. Continue stirring until the color is evenly dispersed.If desired, you could also add a few drops of liquid flavoring. Make sure that the flavoring matches or accents the flavor used for the chewy inner portion of the bean." +4257,Make Focaccia,0,none,1,Prepare a clean surface on which to handle the dough.,"This can be a bread board or a wooden table, but make sure to wash the surface thoroughly, since it will be in direct contact with the dough. If you will use a table that gets used for other purposes, wipe it with dish soap and then wipe again to rinse, as you would a dish. Now is a good time to tie up long hair and wash your hands, too.;" +4258,Make Focaccia,1,none,2,Run some warm water into a stoneware bowl.,"Real yeast is not difficult to handle, but it will help if you keep it warm. A good rule of thumb with yeast is that it will like the temperatures you would like in a warm bath. Some warm water from the tap will preheat the bowl nicely, and stoneware, if you have it, will help to hold that heat." +4259,Make Focaccia,2,none,3,Chop finely the rosemary and any other herbs you wish to add to the dough., +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.", +4263,Make Focaccia,6,none,7,Mix thoroughly with a wooden spoon.,"Mix until you have a smooth, batter-like consistency. You can also do some of the mixing and kneading with an electric mixer, if you have a dough hook." +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., +4266,Make Focaccia,9,none,10,"Turn out the dough onto a clean, floured surface when it behaves more like dough than like batter.", +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." +4268,Make Focaccia,11,none,12,Shape the kneaded dough into a round ball., +4269,Make Focaccia,12,none,13,Pour a little olive oil into the bowl., +4270,Make Focaccia,13,none,14,Roll the dough around in the bowl to coat the surface.,Turn the ball of dough over and roll it to coat the other side. +4271,Make Focaccia,14,none,15,Cover the dough with plastic wrap (better) or a damp towel (traditional) to keep the moisture in during the rise., +4272,Make Focaccia,15,none,16,Leave the dough to rise in a warm (but not hot) place for about 30 minutes or until it has doubled in bulk.,The dough is ready when you can push a finger or two into it and not have it spring back. +4273,Make Focaccia,16,none,17,Turn the dough onto a floured surface., +4274,Make Focaccia,17,none,18,Punch down the dough all over.,"This is exactly what it sounds like. Give the dough a good, hard punch, right in the middle. It should deflate like a popped balloon." +4275,Make Focaccia,18,none,19,Divide the dough into two equal pieces., +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. +4277,Make Focaccia,20,none,21,Grease or oil two pizza pans or cookie trays and place the dough on them., +4278,Make Focaccia,21,none,22,Cover both sheets or pans with plastic wrap (it will help to oil the plastic wrap or add a bit of cooking spray) and rise for another 20-30 minutes.,The dough should puff up. +4280,Make Focaccia,23,none,24,Remove the plastic wrap.,Push your fingers into the dough to make little dents around on the surface. +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., +4284,Make Focaccia,27,none,28,Cut into squares 3-4 inch squares or strips.,A pizza cutter will help. +4285,Make Focaccia,28,none,29,"Serve warm or cool, but serve fresh as soon as possible.",A bowl or basket lined with a clean dish towel or napkin makes a good presentation. +4286,Make Homemade Pocky,0,none,1,Combine the water and condensed milk together and set aside.,; +4287,Make Homemade Pocky,1,none,2,"Pour in flour, sugar, salt and baking powder in a electric mixer.",Put your mixer on low speed and blend the ingredients. +4288,Make Homemade Pocky,2,none,3,Dump butter inside the electric mixer.,Let the machine stir everything for 5 minutes. +4289,Make Homemade Pocky,3,none,4,Pour in the condensed milk and water mixture.,Allow the mixer to mix it up; it should be dough like when done. +4290,Make Homemade Pocky,4,none,5,Place dough on large sheet of plastic.,Shape the pocky into a 1 inch disc like shape. Wrap tightly in plastic and refrigerate for 30 minutes. +4291,Make Homemade Pocky,5,none,6,Preheat oven to 300 F (150C).,Slice the pocky disc into 8 pieces; each piece makes 2 Pocky sticks. Roll out the Pocky dough into cylinders. +4292,Make Homemade Pocky,6,none,7,Place Pocky on oiled pan.,"Grab a pan and grease it with some cooking spray, butter or any oil you have." +4293,Make Homemade Pocky,7,none,8,Bake the Pocky sticks for 18-20 minutes.,Pull out your Pocky when done; they should be golden brown. +4294,Make Homemade Pocky,8,none,9,Melt your Pocky cream in the microwave.,"Choose one of the dips in the dipping options, or you can pick a different one if you don't like them." +4296,Make Homemade Pocky,10,none,11,Dip your pocky in the melted sauce.,Shake off the extra sauce and refrigerate for 30 minutes or until the sauce hardens. +4297,Make Homemade Pocky,11,none,12,Munch on your Pocky.,Try one of your Pocky sticks and see how it turned out! +4298,Make Swedish Meatballs,0,A,A1,Preheat the oven to 200 degrees F (93 degrees C).,Tear the white bread into small pieces and soak them in a small bowl with the milk. +4299,Make Swedish Meatballs,1,A,A2,Melt 1 tablespoon of butter on a pan over medium heat.,Add the onion and cook until the onions are soft and lightly browned. Remove the pan from heat. +4300,Make Swedish Meatballs,2,A,A3,"Combine the bread and milk mixture with the ground chuck, ground pork, egg yolks, and spices.","Beat the mixture for 1 to 2 minutes on medium speed in a stand mixer. Alternatively, you can mix the ingredients using your hands. Be sure to wear a pair of clean latex gloves." +4301,Make Swedish Meatballs,3,A,A4,Roll the meatballs into rounds and place them on a baking sheet.,They should be 2–3 inches (5.1–7.6 cm) in diameter and weigh about 1 ounce. +4302,Make Swedish Meatballs,4,A,A5,Place a sautée pan over medium-low heat and add the butter.,"Once it has melted, add the meatballs and sauté them for about 8 to 10 minutes, or until golden brown." +4303,Make Swedish Meatballs,5,A,A6,Transfer the meatballs to two baking sheets and place them in the oven., +4304,Make Swedish Meatballs,6,A,A7,Reduce the flame to low and add the flour to the pan.,"Mix and cook the flour for 1 to 2 minutes, or until it has browned slightly. Slowly pour in the beef stock and continue to whisk until a thickened sauce is formed. Add the cream and continue to cook until the sauce is finished." +4305,Make Swedish Meatballs,7,A,A8,Remove the meatballs from the oven.,"Drizzle the gravy over the meatballs and serve. Meatballs can be eaten on their own as a side dish or appetizer, or can be served over fettuccine for a main course." +4306,Make Swedish Meatballs,8,B,B1,Preheat the oven to 475 degrees F (246 degrees C).,"Combine the beef, pork, breadcrumbs, ½ cup milk, eggs, garlic, and allspice in a large bowl. Sprinkle with salt and pepper, and then mix everything together." +4307,Make Swedish Meatballs,9,B,B2,Roll the mixture into meatballs and place them on two rimmed baking sheets.,The meatballs should be about 2 inches (5.1 cm) in diameter. +4308,Make Swedish Meatballs,10,B,B3,Place them in the oven and bake for 10-12 minutes.,Rotate the sheets halfway through so that the meat cooks evenly. The meatballs should be lightly browned and cooked through. +4309,Make Swedish Meatballs,11,B,B4,Melt the butter in a medium-sized saucepan over medium-high heat.,"Add the flour, whisking for one minute. Slowly whisk in the beef broth and the remaining cup of milk." +4310,Make Swedish Meatballs,12,B,B5,Bring the mixture to a boil and then reduce it to a simmer.,Allow the sauce to continue cooking for another 2 to 3 minutes until it thickens. Remove from heat. +4311,Make Swedish Meatballs,13,B,B6,Place the meatballs in a serving dish.,Pour the sauce evenly over the meatballs and serve immediately. The meatballs can be eaten on their own as appetizers or served over pasta as a main dish. +4315,Make a Homemade Suzy Q,3,none,4,"Blend into the mixture the eggs, vanilla extract, water and milk.", +4317,Make a Homemade Suzy Q,5,none,6,Pour the batter into a mini-loaf or cupcake pan until the pan is 1/2 to 3/4 full from the bottom., +4319,Make a Homemade Suzy Q,7,none,8,Let these cakes cool for a substantial amount of time on a wire rack., +4324,Make a Homemade Suzy Q,12,none,13,Cover one side of the cakes with a good dousing of the frosting to completely cover it., +4325,Make a Homemade Suzy Q,13,none,14,"Place another ""cake"" on top of the frosting-covered side of the initial cake.", +4328,Make Mushroom Confit,1,none,2,"Combine the mushrooms, bouquets, salt, and vegetable oil in a metal baking pan.",Stir it up a bit to make sure that all of the mushrooms are coated in oil. +4330,Make Mushroom Confit,3,none,4,Roast the mushrooms for 1 - 1 1/2 hours.,"Check after 1 hour. When the mushrooms are tender, they're done." +4332,Make Mushroom Confit,5,none,6,Bring a large pot of salted water to a rolling boil.,"Add your pasta. Cook 3-4 minutes, and then drain." +4333,Make Mushroom Confit,6,none,7,"Toss the pasta, in a large mixing bowl.","Add the mushrooms, truffle oil, cheese, chives, salt and pepper." +4334,Make Mushroom Confit,7,none,8,Serve your new tasty meal., +4335,Make a Vegetarian Philly Cheesesteak,0,A,A1,Heat the oil.,Put two teaspoons of olive oil in a medium sized frying pan. Place the pan on the stove burner. Turn on the burner to medium-high heat. +4336,Make a Vegetarian Philly Cheesesteak,1,A,A2,Cook the onions.,Add the onions to the hot oil in the frying pan. Fry the onions over medium-high heat until they are soft and begin to brown. This should take about 2-3 minutes. +4337,Make a Vegetarian Philly Cheesesteak,2,A,A3,Add the remaining vegetables and spices.,"Once the onions are soft and have begun to brown, add the rest of the veggies. Place the bell pepper, Portobello mushrooms, oregano, and black pepper in the frying pan with the onions. Cook until soft. This will take about 7 minutes." +4339,Make a Vegetarian Philly Cheesesteak,4,A,A5,Coat the vegetables with flour.,Use your hands to take a pinch of the tablespoon of flour. Lightly sprinkle the vegetables with flour. Repeat until you have sprinkled the entire tablespoon of flour over the vegetables. Stir to coat the vegetables. +4340,Make a Vegetarian Philly Cheesesteak,5,A,A6,Add the broth and soy sauce.,"Once you have coated the vegetables with flour, add the broth and soy sauce to the skillet. Stir to combine. Bring the mixture to a simmer and then remove from heat immediately. This should take 2-3 minutes or less." +4341,Make a Vegetarian Philly Cheesesteak,6,A,A7,Top with cheese.,"After removing the frying pan from the stove, top the vegetable mixture with the cheese slices. Lay the slices of cheese directly on top of the vegetables and let stand until melted. This should take about 1-2 minutes." +4342,Make a Vegetarian Philly Cheesesteak,7,A,A8,Serve on toasted buns.,"Once the cheese is melted, you can serve the vegetables on toasted whole wheat buns. Use a spatula to scoop the mixture from the bottom of the pan, taking caution not to disrupt the cheese. Serve with a side of grilled vegetables or a salad for a well-rounded meal." +4344,Make a Vegetarian Philly Cheesesteak,9,B,B2,Heat the oil.,Put one tablespoon of the oil in a large skillet. Place the skillet on the stovetop. Turn the burner on to medium heat. +4345,Make a Vegetarian Philly Cheesesteak,10,B,B3,Add the onion and peppers.,"Put the onions, red pepper, and green pepper in the skillet Cook until the onion turns translucent. This should take about 5-10 minutes." +4346,Make a Vegetarian Philly Cheesesteak,11,B,B4,Add the mushrooms.,"Once the onions become translucent, add the mushrooms. Cook the mushrooms with the onions and peppers until all the vegetables are tender. This will take about 5-10 minutes. Transfer all the vegetables to a large bowl and set aside." +4347,Make a Vegetarian Philly Cheesesteak,12,B,B5,Add the remaining olive oil to the skillet.,"Once you have removed the vegetables from the skillet, you will need to add the remaining olive oil. Put one tablespoon of olive oil in the skillet and return to the burner." +4348,Make a Vegetarian Philly Cheesesteak,13,B,B6,Brown the seitan.,"Once you have added the remaining olive oil to the skillet, add the seitan. Brown the seitan over medium until it is browned on all sides. Make sure you turn the seitan frequently while browning. This process should take about 5-10 minutes." +4349,Make a Vegetarian Philly Cheesesteak,14,B,B7,Return the vegetables to the skillet.,"Once the seitan is browned, return the vegetables to the skillet. Stir to combine the vegetables with the seitan. Turn the stove off the season the mixture with salt and pepper to taste." +4350,Make a Vegetarian Philly Cheesesteak,15,B,B8,Fill the hoagie rolls.,Place the hoagie rolls open-faced on a large baking sheet. Fill each of the rolls with ¼ of the mixture. Top each roll with 1 slice of provolone cheese. +4351,Make a Vegetarian Philly Cheesesteak,16,B,B9,Bake the sandwiches.,"Once you have filled the hoagie rolls with the seitan mixture and topped each roll with cheese, place the baking sheet in the oven. Heat the sandwiches until the cheese is melted. This should take about 5 minutes." +4352,Make a Vegetarian Philly Cheesesteak,17,B,B10,Serve the sandwiches.,"After the sandwiches have baked for about 5 minutes, remove the baking sheet from the oven. Turn the oven off immediately. Use a spatula to lift each sandwich from the baking sheet. Place the sandwiches on individual plates and enjoy!" +4362,Make Turkey Meatballs,0,A,A1,Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).,"Meanwhile, prepare a 9-by-13-inch (23-by-33-cm) baking dish by coating it with nonstick cooking spray.If you don't have cooking spray, you can grease the dish with 1 to 2 Tbsp (15 to 30 ml) of olive oil or another vegetable-based cooking oil. Lining the dish with parchment paper or nonstick aluminum foil would be another option.;" +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." +4365,Make Turkey Meatballs,3,A,A4,Bake for 20 to 25 minutes.,Place the dish of meatballs into the preheated oven and cook them until the insides are no longer pink. The exact amount of time may vary depending on how large the meatballs are. You may also wish to bake them up to 5 minutes longer to help them turn brown and crispy on top. +4366,Make Turkey Meatballs,4,A,A5,Serve as desired.,"Remove the finished meatballs from the oven. Enjoy them immediately or save them for another time. Turkey meatballs can be served in pasta dishes, with rice, on meatball subs, or on their own. Consider pairing them with your favorite tomato sauce. If desired, allow the meatballs to cool to room temperature, then transfer them to a resealable plastic bag for storage. You can keep them fresh in your refrigerator for 3 to 4 days, or in your freezer for up to 3 months. Defrost as needed and microwave them before enjoying." +4367,Make Turkey Meatballs,5,B,B1,Mix the meatball ingredients.,"Place the ground turkey, egg, bread crumbs, minced onion, minced garlic, parsley, salt, and pepper in a large mixing bowl. Use your hands to thoroughly blend the ingredients together. Customize these meatballs according to your own tastes. For instance, you could use 1 tsp (5 ml) onion powder and 1/4 tsp (1.25 ml) garlic powder instead of using the freshly minced versions, or opt for Italian-seasoned breadcrumbs instead of using the plain variety." +4368,Make Turkey Meatballs,6,B,B2,Roll the mixture into meatballs.,"Divide the turkey mixture into portions and use your hands to roll each one into 1-inch (2.5-cm) balls. Place the formed meatballs on a plate or tray.Consider using a melon baller or small ice cream scoop to help you form evenly sized, evenly shaped meatballs. Do not place the formed meatballs directly into your cooking skillet. You should set them aside on another surface. If you don't want to dirty another pan, place the formed meatballs onto a large sheet of aluminum foil." +4369,Make Turkey Meatballs,7,B,B3,Heat the oil in a deep skillet.,"Pour the olive oil into a large skillet with deep sides. Set the pan on your stove over medium-high heat. The skillet should have sides that are at least 3 to 4 inches (7.6 to 10 cm) high. Skillets that are 12 inches (30.5 cm) in diameter will usually be large enough to accommodate all of the meatballs. If you need to use a smaller skillet, you may need to brown the meatballs in separate batches. Allow the oil to heat up for at 30 to 60 seconds. Using a hot pan will make it harder for the meatballs to stick later on." +4370,Make Turkey Meatballs,8,B,B4,Brown the meatballs.,"Place the meatballs in the hot oil. Use tongs to gently rotate them so that they brown evenly on all sides.Make sure that the meatballs do not touch during the browning stage. If the raw meat touches, the meatballs may stick together. Brown the meatballs in batches, if necessary, to prevent this from happening. The meatballs will need to cook for approximately 3 to 4 minutes on each side. Wait for each side to brown before attempting to turn the meatball since doing so will reduce the amount of sticking that occurs." +4371,Make Turkey Meatballs,9,B,B5,Add the tomato sauce.,"Once the meatballs appear browned on all sides, reduce the heat to medium and pour in the tomato sauce. Cover the pan and simmer the meatballs for another 10 minutes, or until the insides are no longer pink. Spread the tomato sauce throughout the entire skillet and turn the meatballs over so that all sides come into contact with the sauce. Note that there should be enough sauce to nearly cover the meatballs." +4372,Make Turkey Meatballs,10,B,B6,Serve as desired.,"You can serve the cooked meatballs and sauce directly from the skillet while the dish is still warm. Pair them with pasta, rice, bread, or salad greens. Alternatively, you can store the meatballs in their sauce by placing them in an airtight container. They should stay good for up to three days when stored in the refrigerator, or up to three months when stored in the freezer." +4373,Make Turkey Meatballs,11,C,C1,Combine the meatball ingredients.,"Place the turkey, egg, bread crumbs, minced garlic, oregano, basil, salt, and pepper in a large bowl. Thoroughly mix the ingredients together using your hands. The turkey, eggs, and bread crumbs should be retained, but you can adjust the seasonings according to taste. For instance, consider using minced onion instead of garlic or parsley instead of oregano and basil." +4374,Make Turkey Meatballs,12,C,C2,Form the mixture into meatballs.,"Use your hands to separate the turkey mixture and roll each portion into 1-inch or 2-inch (2.5-cm or 5-cm) diameter balls. Place the formed meatballs onto a tray or large sheet of foil. To make more uniform meatballs, consider portioning out each one using a melon baller, small ice cream scoop, or spoon." +4376,Make Turkey Meatballs,14,C,C4,Heat the oil.,"Pour the olive oil into a large skillet and set the pan on your stove over medium-high heat. Allow the oil to heat and spread for at least 30 to 60 seconds. You'll need to brown the meatballs before placing them into your slow cooker. Do not skip the browning step. Browning your meatballs will lock in more flavor and more juice, but more importantly, it can help prevent the meatballs from completely falling apart during the slow cooking process." +4381,Make Broccoli Cheese Soup,0,none,1,Sauté the onions.,"Melt a pat of butter in a small skillet. When it gets hot, add the chopped onion. Cook the onion until it's translucent, then remove the pan from heat and set it aside. ;" +4382,Make Broccoli Cheese Soup,1,none,2,Melt the butter in a stockpot.,"Place it in a heavy stockpot or Dutch oven, then place the pot on the stove and turn on the burner to medium heat. Let the pot heat until the butter melts and begins to sizzle." +4383,Make Broccoli Cheese Soup,2,none,3,Add the flour to make a roux.,"Use a whisk to stir the flour into the butter, allowing it to thicken the butter and turn slightly brown. Be sure to stir the mixture constantly so it doesn't get too dark. It's finished when it reaches a golden brown color. This should take 3 to 5 minutes." +4384,Make Broccoli Cheese Soup,3,none,4,Add the liquids.,"After the roux is ready, whisk in the half-and-half and chicken stock, whisking continually. Stir until the mixture is thoroughly combined." +4385,Make Broccoli Cheese Soup,4,none,5,Simmer the base.,"Let the liquid come to a low simmer. Cook it at this level for 20 minutes while you prepare the remaining ingredients. Don't let the soup base come to a boil; if it gets too hot, turn down the heat. If you like your soup spicy, add black pepper and a few shakes of cayenne pepper to the base." +4386,Make Broccoli Cheese Soup,5,none,6,"Add the broccoli, carrots, and onions.","Stir them into the soup base and mix well. Cook the vegetables over low heat until they are tender, about 25 minutes. Again, watch to make sure the soup doesn't come to a boil. Taste the soup to determine whether you want to add more spices." +4387,Make Broccoli Cheese Soup,6,none,7,Cook the soup until it has thickened.,Over the course of 25 minutes it should become thicker; remove it from heat when it reaches the texture you desire. +4388,Make Broccoli Cheese Soup,7,none,8,Taste the soup.,"At this point add salt and pepper to taste, as well as nutmeg and additional spices if you desire. Stir the spices well." +4389,Make Broccoli Cheese Soup,8,none,9,Puree the soup.,"Working in batches, transfer the soup to a blender and puree it until smooth. When the soup has been blended, transfer it back to the large stock pot and turn the heat to medium. If you wish to keep whole pieces of broccoli and vegetables in the soup, you can either skip the pureeing stage or just puree half the batch. Use an immersion blender if you have one, so you don't have to transfer the soup out of the pot." +4390,Make Broccoli Cheese Soup,9,none,10,Stir in the cheese.,Add the grated cheese to the hot soup. Use a spoon to stir it in and allow it to completely melt. Taste the soup for flavor. The soup is finished when the cheese has melted and the flavors have melded. +4391,Make Broccoli Cheese Soup,10,none,11,Serve the soup.,"Ladle it into bowls and serve with slices of crusty bread, a side of rice, or a fresh green salad." +4392,Make Red Beans and Rice,0,none,1,Place the red beans in water.,"Take 1 pound (454 g) of dried red beans that have been rinsed and place them in a large bowl or pot. Cover the beans with 2 inches (5 cm) of cool, clean water. Before rinsing the dried beans, spread them out on a baking sheet or towel to sort through them. Discard any shriveled or broken beans and any other debris you might come across.Rinse the beans under cold, running water in a colander.;" +4393,Make Red Beans and Rice,1,none,2,Soak the beans for several hours.,"To remove indigestible sugars from the beans, it’s important to allow them to soak. For the best results, let them sit in the water for 8 hours or overnight at room temperature.If your kitchen is extremely hot, place the beans in the refrigerator while they’re soaking to keep them from fermenting." +4394,Make Red Beans and Rice,2,none,3,Drain the beans and set aside.,"After the beans have soaked for several hours, transfer them to a colander and drain well. Make sure to shake out all of the excess water, so the beans don’t get mushy. Set the beans aside while you work on the other ingredients." +4395,Make Red Beans and Rice,3,none,4,Heat the bacon grease and add the chopped ham.,"In a large pot, heat 3 tablespoons (39 g) of bacon grease on medium high heat for 1 to 2 minutes. Next, add ¼ cup (50 g) of chopped ham to the pot, and allow it to cook for 1 minute, stirring regularly.You can replace the ham with bacon if you prefer. You can collect bacon fat any time you fry up some bacon. Pour the fat and grease that’s left in the pan in a jar and store it in your refrigerator. The fat will solidify, but you can just scoop out a few tablespoons when you need them." +4396,Make Red Beans and Rice,4,none,5,"Stir in the onions, celery, bell peppers, and seasonings.","After you’ve cooked the ham briefly, add 1 ½ cups (240 g) of chopped yellow onions, ¾ cup (80 g) of chopped celery, and ¾ cup (112 g) of chopped green bell peppers to the pot. Sprinkle ½ teaspoon (3 g) of salt, ½ teaspoon (3 g) of freshly ground black pepper, and a pinch of cayenne pepper to season. Allow the mixture to cook for about 4 minutes, or until the vegetables are soft.You can substitute 1 tablespoon or so of Creole or Cajun seasoning for the salt, pepper, and cayenne pepper to taste." +4397,Make Red Beans and Rice,5,none,6,"Add the herbs, sausage, and ham hocks, and cook until the meats are browned.","When the vegetables are soft, mix in 3 bay leaves, 2 tablespoons (8 g) of chopped fresh parsley, 2 tablespoons (8 g) of fresh thyme, ½ pound (227 g) of smoked sausage that’s been split in half lengthwise and cut into 1-inch pieces, and 1 pound (454 g) of smoked ham hocks. Cook the mixture on medium high until the sausage and ham hocks brown, which should take approximately 4 minutes.Stir the pot while you’re heating the mixture to ensure that the meats cook evenly." +4398,Make Red Beans and Rice,6,none,7,Mix in the garlic.,"When the sausage and ham hocks are browned, add 3 tablespoons (45 g) of chopped garlic. Stir the mixture in the pot well, and allow it to cook for approximately 1 minute or until the garlic is lightly browned.If you don’t have fresh garlic, you can substitute 1 teaspoon of garlic powder." +4399,Make Red Beans and Rice,7,none,8,Stir in the beans and stock and bring the pot to a boil.,"After you’ve cooked the garlic with the mixture, add the beans and 10 cups (2.4 L) chicken stock to the pot, and mix well. Allow the mixture to come to a full boil.If you don’t have chicken stock on hand, you can substitute water." +4400,Make Red Beans and Rice,8,none,9,Lower the heat and simmer until the beans are tender.,"Once the pot comes to a boil, turn the heat down to medium low. Leave the pot uncovered and allow it to simmer until the beans become tender and begin to thicken up, which usually takes approximately 2 hours.Make sure to stir the beans periodically while they’re simmering to ensure that they cook evenly. If the beans get too thick or dry, add more stock or water. Only add ¼ cup (59 ml) at a time, though, so you don’t make the mixture too thin." +4401,Make Red Beans and Rice,9,none,10,Take off the heat and mash some of the beans.,"When the beans have simmered for a couple of hours, remove the pot from the burner. Use the back of a heavy spoon to mash approximately ¼ of the beans against the side of the pot.After mashing some of the beans, stir them into the rest of the mixture to incorporate them." +4402,Make Red Beans and Rice,10,none,11,Place the pot back on the stove and cook until the beans become creamy.,"Return the pot to the heat, and cook them on medium low for another 15 to 20 minutes, or until the mixture thickens and becomes creamy.Since this step takes a bit of time to simmer, this is a good time to start your pot of rice." +4403,Make Red Beans and Rice,11,none,12,Rinse the rice.,"Rice often has dusty starch on the outside of the grains, so you should rinse it before cooking. Take 1 cup (225 g) of uncooked white rice, and rinse it in a strainer or colander until cool running water. Rinse the grains until the water is no longer completely cloudy.You can use medium or long grain rice for the recipe depending on your preference." +4404,Make Red Beans and Rice,12,none,13,Bring the water to a boil.,"Add 2 cups (237 ml) of water to 2 quart (1.8 L) saucepan, and place it on the stove. Heat the water on high until it comes to a full boil, which should take approximately 3 to 5 minutes.The ratio of rice to water for most types of rice is 1:2, so you should have 2 cups of water for every 1 cup of uncooked rice." +4405,Make Red Beans and Rice,13,none,14,Add the rice and salt.,"Once the water comes to a boil, pour the rinsed rice into the pot. Mix in ½ teaspoon (3 g) of salt to season the rice. Make sure to stir well so that the salt is fully mixed into the water.You can also add 1 tablespoon (14 g) of butter to the rice and water to add extra flavor." +4406,Make Red Beans and Rice,14,none,15,Cover the pan and cook until the rice is tender.,"Place the lid on the sauce pan, and turn down the heat to low. Allow the rice to cook until it is tender and no longer crunchy. It should take approximately 18 minutes.Start checking on the rice after 15 minutes so you don't overcook it. It's all right if the rice is slightly sticky, but it shouldn't be gummy. Most of the water should be absorbed, but if there's any excess in the pan, make sure to drain it off." +4407,Make Red Beans and Rice,15,none,16,Let the rice stand for several minutes before fluffing.,"When the rice is tender, remove the pan from the stove and allow it to stand for approximately 5 minutes with the lid on to steam a little longer. Then take a fork and rake it through the rice to fluff it gently." +4408,Make Red Beans and Rice,16,none,17,"Remove the bay leaves from the bean mixture, and pour over rice.","When the beans are thick and creamy, take the pot off the heat again. Remove the bay leaves from the mixture, and then pour the beans over cooked white rice to serve.Garnish the red beans and rice with ¼ cup (58 g) of chopped green onions." +4409,Cure Salmon,0,none,1,"Choose a fat, fresh filet.","Curing salmon brings out the best in its fishy flavor, and little subtleties like the salmon's fat content and freshness will stand out after the curing process. The fresher and fattier the salmon, the better your gravlax will taste, so choose the highest quality salmon possible. Check the salmon's labeling. Look for sustainably-sourced salmon that was not previously frozen. It's easier to find this while salmon is in season during the summer months. Salmon that has been frozen and thawed will not taste as good after curing. To make enough for eight servings, get a two-pound salmon filet with the skin still attached. The flesh should be bright orangish-pink and firm. The skin should look bright and shiny, not spotted or damage. Buy the salmon the same day you're planning to start the curing process, if possible. Store it in the refrigerator until you're ready to use it.;" +4410,Cure Salmon,1,none,2,Choose your alcohol.,"It's increasingly popular to rub alcohol over the fish before coating it in a cure. Using vodka, bourbon, rye or another alcohol is not traditional when it comes to the lox you'd get in a deli for your bagel, but it can add a lot of depth during the curing process. If you wish to use alcohol, you'll only need a few tablespoons, enough to rub over the entire filet before you coat it in the cure." +4411,Cure Salmon,2,none,3,Mix up a cure.,"The most basic ingredient of a salmon cure is salt. Salt draws the moisture from the fish's flesh, changing the taste and texture and acting as a natural preservative. Sugar, spices and citrus zest may be added to provide extra flavor. Start with a basic cure the first time you cure salmon, then consider getting creative and adding your favorite spices and alcohol for a different flair the next time around. Use the following ratio of ingredients for one two-pound piece of salmon: 1/2 cup kosher salt (not table salt, which can negatively affect the flavor) 3 tablespoons white sugar 3 tablespoons of the fresh chopped herbs of your choice, like oregano, dill, basil, fennel or a combination 1/2 tablespoon white pepper Optional: 1 tablespoon (14.8 ml) lemon zest" +4412,Cure Salmon,3,none,4,Rinse and dry the salmon.,"When you're ready to star the curing process, remove the salmon from the refrigerator and rinse it in cool water, then dry it thoroughly with paper towels." +4413,Cure Salmon,4,none,5,Lay the salmon on several sheets of plastic wrap.,The salmon will need to be tightly wrapped in plastic as it cures. Tear off a few large sheets of plastic wrap and place them on a baking sheet. Lay the salmon fillet skin-side down in the center of the plastic. +4414,Cure Salmon,5,none,6,Check the salmon for pin bones.,"Gently press into the flesh of the filet with your fingertips to feel for tiny pin bones. They're usually located near the center of the filet. It's important to remove these before curing the salmon, since they'll interfere when it comes time to slice it up. When you come upon a bone, use a needle-nosed plier to pry it from the flesh, taking care not to damage the filet too much as you do so. Discard the bones when you're finished." +4415,Cure Salmon,6,none,7,Dress the salmon filet.,"Time to apply the alcohol and cure mixture to the salmon to begin the curing process. Use enough to cover the filet on both sides. Err on the side of using too much instead of too little, since you can always rinse off the excess flavoring later. Rub the salmon with alcohol. Use a tablespoon or two of the alcohol you chose to cover the salmon on both sides. No need to rub it in with pressure; instead, just smooth it over the surface. Apply the cure. Use a spoon to sprinkle a good coating of the cure mix over the entire filet. Flip it over and put more on the other side." +4416,Cure Salmon,7,none,8,Wrap the salmon tightly.,Lift the sides of the plastic wrap and wrap up the salmon so that it's tightly covered with no air holes. You may want to get another piece of plastic wrap to make sure the wrapping is secure. +4417,Cure Salmon,8,none,9,Weight the salmon.,"Place a second baking sheet over the first one. Nest it in so it's sitting directly on top of the salmon. If you don't have a sheet that fits perfectly, find another flat-surfaced pan or dish to do the job. Put a heavy bowl, a brick, or heavy canned goods on top of the entire contraption. This will compress the cure ingredients into the salmon, creating the right conditions for it to cure." +4418,Cure Salmon,9,none,10,Refrigerate the salmon for 72 hours.,"During this time, do nothing to the salmon except wait patiently while it cures. Most chefs recommend three days of refrigeration, though some recipes specify curing for two. It's a matter of taste, so if you prefer salmon that's less salty, go for two instead of three." +4419,Cure Salmon,10,none,11,Unwrap and rinse the fish.,"Remove it from the refrigerator and take off the plastic wrap. Rinse the fish under cool running water, washing away the salt and other cure ingredients. If you skip this step, the fish will taste too salty." +4420,Cure Salmon,11,none,12,Slice the salmon.,"Use a very sharp knife to cut thin horizontal slices from along the top of the salmon (rather than slicing it vertically as you would a steak). Gravlax has a strong flavor, so thinner slices are more palatable. The salmon is now ready to enjoy. Taste the salmon for flavor. If you find it too salty, give in an extra rinse before continuing to slice it. The classic way to serve gravlax is with a fresh bagel, cream cheese, sliced red onion and capers. It also makes a great topping for salads, pizzas, crostini, pasta and more." +4421,Make a Cream Cheese Pound Cake,0,none,1,"Preheat oven to 325 F. Grease and flour a 10"" tube or bundt pan.",; +4422,Make a Cream Cheese Pound Cake,1,none,2,"In a large mixing bowl using an electric mixer, cream the margarine, butter, and cream cheese until fluffy - scraping down sides as needed.", +4423,Make a Cream Cheese Pound Cake,2,none,3,"Add the sugar gradually, beating until fluffy.", +4424,Make a Cream Cheese Pound Cake,3,none,4,"Add eggs alternately with flour, beginning and ending with flour.", +4425,Make a Cream Cheese Pound Cake,4,none,5,Add vanilla., +4426,Make a Cream Cheese Pound Cake,5,none,6,Pour mixture in prepared pan and use back of spatula(or spoon) to level surface., +4427,Make a Cream Cheese Pound Cake,6,none,7,Put on middle rack of oven., +4428,Make a Cream Cheese Pound Cake,7,none,8,Bake for 1 hour and 25 minutes., +4429,Make a Cream Cheese Pound Cake,8,none,9,Cool for 10 minutes.,Gently loosen sides with knife and invert on plate. +4430,Make a Cream Cheese Pound Cake,9,none,10,Dust with powdered sugar when completely cool., +4432,Make Moroccan Chorba,1,A,A2,Wash and cut the vegetables.,"Wash two onions, two medium-sized tomatoes, and two large white potatoes. Carefully use a sharp knife to slice the onions thinly. Set the onion aside while you dice the potatoes into 1-inch (2.5 cm) long pieces. Get out a box grater and grate the two medium tomatoes. Set these aside while you prepare the chorba.It's fine to mix the grated tomatoes with the diced potatoes, since they'll be added to the chorba at the same time." +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. +4438,Make Moroccan Chorba,7,B,B1,Chop the vegetables.,"Wash a small onion, one stalk of celery, and rinse fresh flat-leaf parsley. Carefully use a sharp knife to finely chop 1/4 cup (40 g) of onion, 1/4 cup (55 g) of celery, and 2 tablespoons of the parsley. Set the vegetables aside." +4439,Make Moroccan Chorba,8,B,B2,Season and brown the lamb.,"Pour 3 tablespoons of extra virgin olive oil in a large saucepan. Heat the oil over medium-high. Sprinkle salt and freshly ground black pepper over 1 pound (453 g) of trimmed, diced boneless lamb shoulder. Add the lamb to the saucepan and cook it until it's browned all over.Stir the lamb as it browns to keep it from sticking from the pan." +4440,Make Moroccan Chorba,9,B,B3,"Add tomato puree, water, and harissa.","Scoop 1/2 cup (115 g) of the canned tomato puree into the saucepan along with 1/2 cup of water and 3 tablespoons of harissa. Stir the chorba mixture and let it cook for a few minutes.If you can't find harissa, you can use any spicy chili paste." +4441,Make Moroccan Chorba,10,B,B4,"Add the remaining vegetables, puree, and water.","Stir the chopped onion, celery and parsley into the saucepan. Stir in the remaining 2 cups (450 g) of canned tomato puree and 3 cups (709 ml) of water.You can easily add other vegetables or leftover broth, depending on what you have in your refrigerator." +4442,Make Moroccan Chorba,11,B,B5,Simmer the chorba.,"Once the chorba begins to bubble, reduce the heat to low and put the lid on. Let the chorba simmer for about 20 minutes. The lamb will become tender and the vegetables will soften." +4443,Make Moroccan Chorba,12,B,B6,Add more water and the pearl barley.,"Use hot pads to take the lid off the saucepan and pour in another 3 cups (709 ml) of water. Turn the heat up to medium-high, so the chorba begins to boil. Gradually pour in ¾ cup (150 g) of fine pearl barley while you stir the chorba.If you don't have fine pearl barley, you can use millet or orzo." +4444,Make Moroccan Chorba,13,B,B7,Cook the barley and season the chorba.,Continue to cook the chorba on medium-high for another 10 minutes. This will give the pearl barley a chance to cook. Taste the chorba and adjust the seasonings.You can serve the chorba with sliced lemon. +4445,Make Alfajores,0,none,1,Preheat your oven.,"You'll want to preheat it to either 170 degrees Celsius, 350 degrees Fahrenheit or Gas Mark 4 depending on your model.;" +4446,Make Alfajores,1,none,2,"Mix the flour, sugar, salt and butter together.",You can do this by hand or by using a food processor. Mix it together until it becomes a dough ball. +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." +4450,Make Alfajores,5,none,6,Make the Dulce de leche.,"If you bought it, then read on. If not, then please view How to Make Dulce De Leche" +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." +4453,Make Alfajores,8,none,9,Finished., +4457,Roast a Leg of Lamb,3,none,4,Have the fat trimmed.,"If the butcher hasn't already trimmed away the fell, a thick cap of fat that encases the leg, have them do so. If you roast the lamb leg with the fell, it will be more likely to taste of mutton, and it will be less tender. However, don't have the butcher remove all of the fat. Keeping some of the fat intact will help to flavor the lamb and keep it moist." +4459,Roast a Leg of Lamb,5,none,6,Preheat the oven to 400 °F (204 °C)., +4460,Roast a Leg of Lamb,6,none,7,Rub the meat with spices.,"Lamb is so tender that it doesn't need to be marinated. You can follow a recipe to marinate the lamb, but it's easier to complement the meat's flavor with a simple rub. First, rub olive oil and a few tablespoons of lemon juice all over the lamb. Then, sprinkle the leg with salt, pepper and 3 tablespoons or so of your favorite spices. Try the following, either alone or in combination: Crushed rosemary Dried thyme Dried sage Minced garlic" +4461,Roast a Leg of Lamb,7,none,8,Place the lamb in a roasting pan.,Use a pan that's just slightly larger than the leg. +4462,Roast a Leg of Lamb,8,none,9,Roast the lamb for 30 minutes.,Roasting for the first 30 minutes at a high heat will give the lamb a nice sear. +4463,Roast a Leg of Lamb,9,none,10,Reduce the heat and continue roasting.,"Turn it down to 350 °F (177 °C) for the remainder of the roasting time. Roast for another 30 minutes to an hour or more, depending on your preferred level of doneness. No matter what, use a meat thermometer to check the meat's temperature after about an hour to see how the lamb is progressing. Here are the general guidelines for roasting times:" +4464,Roast a Leg of Lamb,10,none,11,"Rare meat: roast until the internal temperature of the meat is 125 °F (52 °C), which will require about 15 minutes per pound.","Medium-rare meat: roast until the internal temperature of the meat is 130 °F (54 °C), which will require about 20 minutes per pound. Medium meat: roast until the internal temperature of the meat is 135 °F (57 °C), which will require about 25 minutes per pound. Well done meat: roast until the internal temperature of the meat is 155 °F (68 °C), which will require about 30 minutes per pound." +4465,Roast a Leg of Lamb,11,none,12,Remove the lamb from the oven and let it rest.,"Give it at least 15 minutes before you start carving the meat. This allows time for the lamb's juices to absorb back into the leg, which will make the meat more flavorful and moist." +4466,Roast a Leg of Lamb,12,none,13,Carve the lamb.,"If you used boneless lamb, simple cut it into 1-inch thick slices. For bone-in lamb, set the leg on a cutting board. Make perpendicular cuts an inch apart down the length of the leg, using a sharp knife to cut until the knife hits the bone. Stand the leg on its tip and use the knife to cut parallel to the bone so that the meat falls off in slices." +4467,Roast a Leg of Lamb,13,none,14,Serve the lamb with sauce.,"Leg of lamb is traditionally served with a mint sauce or a gravy. The tender meat tastes delicious with a complementary sauce, and these choices don't take much extra time to make. To make mint sauce, blend 2 cups fresh mint leaves, 1/4 cup olive oil, 2 garlic cloves, 2 tablespoons lemon juice and 1/4 cup plain yogurt in a blender. Pour over the lamb slices. To make lamb gravy, pour the drippings from the roasting pan into a small saucepan and heat it to medium high. Add 1 chopped onion and sauté until translucent. Add 1 cup chicken stock and 1/2 cup wine, and simmer until it thickens. Season with salt and pepper. Pour over the lamb slices to serve." +4469,Make Bacalhau,0,none,1,Soak 2 pounds of dried salted cod in cold water for 24 to 36 hours.,Soaking the fish in cold water removes the salt from the surface of the fillets. Place 2 pounds of dried salted cod in a dish. Cover the fish in cold water and place the dish in the fridge. Change the water every 8 hours. You may change the water more frequently if desired.; +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." +4472,Make Bacalhau,3,none,4,Create a seasoning for the cod.,"In a small bowl or glass measuring cup, mix together the following ingredients: ¾ cup olive oil 1 clove finely chopped garlic 1 ½ teaspoons red pepper flakes 1 tablespoon freshly chopped parsley Black pepper to taste" +4473,Make Bacalhau,4,none,5,Season the cod.,Place the flaked cod in a clean bowl. Pour the seasoning mixture over the cod and toss. Set the cod aside. +4475,Make Bacalhau,6,none,7,Boil the potatoes until tender.,Turn on the burner and bring the pot of fish water and potatoes to a boil. This takes approximately 20 to 25 minutes. +4476,Make Bacalhau,7,none,8,"Drain, cool, peel, and slice the potatoes.","Pour the contents of the pan into a colander. Set the potatoes aside to cool. Once cool, remove the peel from the potatoes. Cut the potatoes into ¼ to ½ inch slices.If you peeled the potatoes first, just slice the potatoes once cool." +4477,Make Bacalhau,8,none,9,Thinly slice two yellow onions and sauté in butter.,"As the potatoes are cooking, melt butter in a skillet over medium heat. While the skillet heats up, finely slice two yellow onions. Add the onions to the pan and sauté until caramelized. Once the onions have browned, stir in one clove of chopped garlic. Turn off the burner and remove the onion-garlic mixture from the skillet." +4479,Make Bacalhau,10,none,11,Peel and slice the hard boiled eggs.,Remove the shell from the hard boiled eggs. Carefully slice the eggs with a sharp knife. +4480,Make Bacalhau,11,none,12,Layer the ingredients.,Preheat the oven to 350˚F. Grease an 8 x 11 inch baking pan. Layer the ingredients in the following order: ½ of the sliced potatoes ½ of the salted cod ½ of the caramelized onions ½ of the sliced potatoes ½ of the salted cod ½ of the caramelized onions +4481,Make Bacalhau,12,none,13,Bake the Bacalhau.,Insert the layered dish into the preheated oven. Bake for 15 minutes or until golden brown. Remove the dish from the oven. +4482,Make Bacalhau,13,none,14,Garnish the dish and serve.,Place the sliced hard boiled eggs onto the top of the dish. Spread out ¼ cup of pitted black and/or green olives. Sprinkle the dish with freshly chopped parsley. +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." +4485,Make Akara,2,none,3,Try using a blender to peel the beans more quickly.,"Begin by dropping a handful of the soaked beans into the blender. Next, pour water into the blender until it is at twice the level of the beans. Press the “Pulse” button on your blender for 1 second, then let go. Repeat 4 more times and pour the beans into a large bowl with the water. Repeat this process for the rest of the beans, then drain the beans with a colander. The bits of skin should drain with the water. If they do not, submerge the beans in water again and any leftover skins should float to the surface. You can also pick the leftover skins off with your fingers." +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." +4489,Make Akara,6,none,7,Form the paste into balls about the size of ping-pong balls.,Use an ice cream scoop and your hands for this step. Make the balls in groups of however many your pot will hold at once. This way you can make them in batches. +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." +4491,Make Akara,8,none,9,Consume your akara hot or at room temperature.,"Serve with hot sauce or salsa, as well as your favorite bread." +4492,Make Lilac Sugar,0,none,1,Fill the jar three quarters of the way with the sugar.,Leave room for the addition of the lilac flower petals and sugar.; +4493,Make Lilac Sugar,1,none,2,Separate the lilac petals from the stalk and each other.,Sprinkle the separated petals onto the sugar in the jar. +4494,Make Lilac Sugar,2,none,3,Sprinkle sugar on top of the lilac petals to press them down., +4495,Make Lilac Sugar,3,none,4,Put the lid on the jar.,Shake vigorously to move the petals through the sugar in the jar. +4496,Make Lilac Sugar,4,none,5,Put the sugar jar aside to infuse.,"Choose a dry, dark and cool spot to store it. Shake it every now and then over the next two to three days." +4497,Make Lilac Sugar,5,none,6,"After two to three days have passed, sift the sugar through a sieve with large holes.","Pull out the large petals as these should not be kept in the sugar for serving. Add some of the violet food coloring at this stage if using. If you do so, leave the sugar on a parchment covered tray to dry out. This may take several days." +4498,Make Lilac Sugar,6,none,7,Store in an airtight container.,"Keep the lilac sugar in the pantry away from light and humidity. Use when making or baking foods that require a lilac flavour or add to your tea and coffee. It is also lovely sprinkled over cereal, fresh fruit and added to tisanes. Why not try making cinnamon toast using lilac sugar instead of plain sugar?" +4499,Make Cauliflower Rice,0,A,A1,Remove any brown spots.,Look over the top of the cauliflower for any brown or discolored spots. Remove them with a sharp knife. +4500,Make Cauliflower Rice,1,A,A2,Rip the leaves off the bottom of the cauliflower.,"You want to get to the good, white stuff, so remove the leaves and discard them." +4501,Make Cauliflower Rice,2,A,A3,Cut the cauliflower in half.,"Then, cut the florets off the core until you have a pile of florets and the core. Discard the core. Cut the florets into evenly sized pieces. Don’t worry about making the pieces perfect or completely even." +4502,Make Cauliflower Rice,3,A,A4,Place the florets in the food processor.,"You can also use a blender if you don’t have a food processor. If you have neither of these kitchen tools, you can try to grate up the cauliflower florets with a grater. But be prepared to use your arm muscles!" +4503,Make Cauliflower Rice,4,A,A5,Process the florets in batches.,"Set the food processor on low speed. Don’t overload the bowl of the processor or blender by pouring in all the cauliflower at once.The florets should be evenly chopped, but not pulverized. They should resemble grains of white rice." +4504,Make Cauliflower Rice,5,A,A6,Store the cauliflower rice or cook with it.,"If you’re processing a lot of cauliflower, store the “rice” in freezer safe sandwich bags. Make sure you remove the excess air in the bags before you seal them.Store the “rice” in the freezer for up to three months.When preparing frozen cauliflower rice, remove the bags from the freezer and leave them on the kitchen counter for a few minutes. This will soften and defrost the rice so it will be ready for cooking." +4505,Make Cauliflower Rice,6,B,B1,Heat two tablespoons of water or broth in a skillet.,Use medium high heat so the liquid is hot but not boiling. +4506,Make Cauliflower Rice,7,B,B2,Add the cauliflower rice.,Cover the skillet for about 2 minutes. +4509,Make Cauliflower Rice,10,C,C2,Spread the cauliflower rice on baking sheets.,"Make sure the “rice” is spread evenly in a single layer. Don’t crowd the baking pan by stacking the cauliflower on top of each other, as this will make it steam and remain moist, instead of bake and dry out.Depending on how much “rice” you are preparing, you may need more than one baking sheet." +4510,Make Cauliflower Rice,11,C,C3,"Bake the rice for 15 minutes, flipping it at least once.","Use a spatula to flip the rice, being careful of the hot pan." +4511,Make Cauliflower Rice,12,C,C4,Remove the rice once its done cooking and adding it to a dish.,"Use the baked rice as a carb like addition to curries, pastas, and stews." +4512,Make Cauliflower Rice,13,D,D1,Heat 1 tablespoon of olive oil or coconut oil in a non-stick pan.,"Use medium high heat. Depending on the recipe you are using the “rice” for, you can add some chopped onion or minced garlic to the oil before adding the cauliflower." +4513,Make Cauliflower Rice,14,D,D2,Add the cauliflower rice.,"This is called “dry frying”, without any added liquid like water or broth. This will help to remove as much moisture from the “rice” as possible.The cauliflower flavor will also mellow and become almost nutty, kind of like brown rice." +4514,Make Cauliflower Rice,15,D,D3,Season the “rice” with salt and pepper.,Keep an eye on the “rice” as it cooks. It should start to turn a nice golden brown color and soften. +4515,Make Cauliflower Rice,16,D,D4,Remove the “rice” from the heat and serve.,"Use the fried “rice” as side dish for other protein like meat, fish, or tofu. You can also use fried cauliflower rice as a substitute for noodles in stir fries or for fried rice." +4516,Make an Arroz Alla Valencia,0,none,1,Prepare your cooked rice (See: How to Cooked Rice);, +4517,Make an Arroz Alla Valencia,1,none,2,Spread the rice over a baking a tray then set aside., +4518,Make an Arroz Alla Valencia,2,none,3,"Boil your chicken until cooked, set aside", +4519,Make an Arroz Alla Valencia,3,none,4,"Then sauté the spices(Onions, garlic, bell pepper)", +4520,Make an Arroz Alla Valencia,4,none,5,Slightly fry the chicken, +4521,Make an Arroz Alla Valencia,5,none,6,Then add the pre-fried slice potatoes and guisantes, +4522,Make an Arroz Alla Valencia,6,none,7,Add the coconut milk, +4523,Make an Arroz Alla Valencia,7,none,8,Add the paprika, +4524,Make an Arroz Alla Valencia,8,none,9,Add the tomato sauce, +4525,Make an Arroz Alla Valencia,9,none,10,Add the achuete seed(Only to add an unusual color and odor as a challenge to the palate), +4526,Make an Arroz Alla Valencia,10,none,11,Add chicken stock, +4527,Make an Arroz Alla Valencia,11,none,12,Add soy sauce and salt to taste, +4528,Make an Arroz Alla Valencia,12,none,13,Boil until the flavors have merge, +4529,Make an Arroz Alla Valencia,13,none,14,The add your cooked rice, +4530,Make an Arroz Alla Valencia,14,none,15,Boil a bit longer to make the rice soft., +4531,Make an Arroz Alla Valencia,15,none,16,Add more water if necessary to keep it to a soupy consistency and stir frequently to avoid having the rice from burning and clustering together., +4532,Make an Arroz Alla Valencia,16,none,17,Serve immediately while hot during cold or rainy seasons., +4533,Make Pasta With Shrimp and Mint,0,none,1,BOOM its time to begin by getting a large pot of water.,It should be three fourths full at a pretty high heat in order to have the water boil.; +4534,Make Pasta With Shrimp and Mint,1,none,2,Add pasta after water comes to boil and have the heat remain at the same temperature.,The pasta should cook for about 10 to12 minutes depending how firm you like your pasta. +4535,Make Pasta With Shrimp and Mint,2,none,3,Put the sauté pan over medium heat.,In the sauté pan put ¼ cup of olive oil in the pan; proceed to toss the shrimp into the pan and let them cook until they are a whitish pink. +4536,Make Pasta With Shrimp and Mint,3,none,4,While pasta and shrimp are cooking put another sauteé pan over medium heat.,Then add warm ¼ cup olive oil to the pan again and place in minced garlic and red pepper flakes. This should sauté for a minute. +4537,Make Pasta With Shrimp and Mint,4,none,5,Add the wine to the sauté pan and let that simmer with the other ingredients for 1-2 minutes.,Make sure you stir to minimize ingredients getting stuck to the pan. +4538,Make Pasta With Shrimp and Mint,5,none,6,Cut and add ¼ inch tomatoes to the sauté pan and let it simmer until the tomatoes have softened for about 5 minutes.,Do not overcook the tomatoes. +4539,Make Pasta With Shrimp and Mint,6,none,7,Stir in the shrimp to the saucepan and add salt as you feel is needed.,Don’t put in too much. “Less is more” +4540,Make Pasta With Shrimp and Mint,7,none,8,Stir ½ cup mint into saucepan with the shrimp and keep on low heat.,When you feel it is needed place the pasta in the pan as well and let it simmer on low heat and prepare to eat this great meal. +4542,Make Pap,0,none,1,Take out an aluminum pot.,"Place it on the burner (stovetop). Turn the temperature up to medium, mid-high heat. Allow your pot to warm up as you prepare the rest of the pap.If you have a gas stove, turn the heat down to medium, mid-low. A gas stove will heat up much faster than an electric stove. You can use other types of pots as well such as steel or copper. However, aluminum pots will transfer heat more equitable throughout your dish.;" +4543,Make Pap,1,none,2,Pour water into the pot.,"You can use tap water or purified water. Pour in about 2 to 2 1/2 cups of water (500-600 mL). Allow the water to sit in the pot until it comes to boil. Add one teaspoon of salt to the water.Do not let the water boil over. If you have a low-standing pot, turn the heat down slightly or pour some of the water off into your sink." +4544,Make Pap,2,none,3,Add in the maize meal.,"Maize meal is basically a South African version of grits and cornmeal. Add in about 2-3 cups of maize meal to the boiling water. Place the lid on the pot. Turn the heat down to medium.If you are using a gas stove, keep the heat at medium, mid-low. You can use either rice or grits as a substitute for Maize meal." +4545,Make Pap,3,none,4,Stir your maize meal.,"After you have let the maize meal simmer for five minutes, remove the lid. Stir the mixture so that the heat is distributed equally. You can add in a little butter for extra flavor. Replace the lid, and reduce the heat to low.You can use margarine as a substitute for butter. The goal is to have the ingredients mixed well, without being either too thick or too thin. Take some maize meal in a spoon and drop back into the pot. If it slowly slides off your spoon, that is a good consistency." +4546,Make Pap,4,none,5,Simmer the maize meal for another half an hour.,"Only remove the lid once or twice to stir. Immediately replace the lid when you are done stirring. It might not take the full half hour to cook. Make sure to keep an eye on the pot so that your maize meal does not burn. If you feel as if the pot is getting too hot, you can slant the lid so that a small section allows hot air to go free. Let the lid stay slanted for a minute before you replace it. You can also add some more butter here if you feel as if the consistency is too thin." +4548,Make Pap,6,none,7,Halve and slice two red onions.,"Place them in a pan with two tablespoons of olive oil. Put the pan on the stovetop and turn the heat to medium, mid-high. Heat the onions until they are translucent. Continue to stir the onions so that the heat is distributed equally.You can use sweet white onions as a substitute for the red onions. If you have a gas stove, turn the heat down to medium to mid-low as you stir the onions. Gas stoves heat much quicker than electric stoves." +4549,Make Pap,7,none,8,Mix together the rest of the ingredients.,"While the onions are frying, prepare a mixture in a bowl. The mixture includes: 20-30 halved baby rose tomatoes, 1/2 cup dry white wine, 2 teaspoons Worcester sauce, 3 tablespoons chopped herbs, 2 teaspoons brown sugar, 1 teaspoon salt, and a tad bit of ground pepper. Mix together with your hands or a spoon.Be careful as to not crush the tomatoes. You will want the appearance of the tomatoes on your final dish. The chopped herbs could include parsley, rosemary, basil, or thyme. Feel free to mix and match depending on your personal taste preferences." +4551,Make Pap,9,none,10,Simmer your ingredients.,"Do this for about one hour. Continue to stir the ingredients every 10 minutes or so, and immediately replace the lid. After the hour is up, turn the heat off.The most important thing is to not burn the ingredients, particularly the tomatoes. If at any time you feel as if the ingredients are done cooking, turn the heat off." +4557,Make Pap,15,none,16,Serve your sauce.,"You can either pour the sauce over the pap with a spoon, or serve it on the side. Garnish the dish with fresh herbs, and some added spices. Feel free to chop up some tomatoes, or other vegetables which might compliment the dish." +4558,Make Tapenade,0,A,A1,Rinse the olives.,"Place ½ pound (227 g) of pitted olives in a colander or a bowl with a strainer, and set them under cool running water. Wash the olives thoroughly to remove the any excess salt or vinegar from them.You can use black or green olives for the tapenade. A combination of the two also works well.;" +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." +4562,Make Tapenade,4,B,B2,"Mix the olives, garlic, and spices in the food processor and chop.","Add 1 ½ cups (270 g) of pitted Kalamata olives, 2 medium cloves of chopped garlic, ¼ teaspoon (1 g) of chili powder, ¼ teaspoon (1 g) of ground cumin, ¼ teaspoon (1 g) of ground coriander, ¼ teaspoon (1 g) of oregano, and ¼ teaspoon (1 g) of ground sumac to the food processor. Process the mixture for several seconds or until the olives and garlic are finely chopped.Ground sumac is a spice traditionally used in Middle Eastern cooking. If your grocery store doesn’t carry it, you can find it at Middle Eastern markets and online spice retailers." +4563,Make Tapenade,5,B,B3,Add the olive oil and lemon juice and combine.,"When the olives and garlic are finely chopped, slowly pour ½ cup (118 ml) of extra virgin olive oil and 3 tablespoons (45 ml) of fresh lemon juice into the mixture. Process it for several more seconds to fully incorporate the liquids." +4564,Make Tapenade,6,B,B4,Put the mixture in a bowl and stir in the walnuts and parsley.,"When the olive oil and lemon juice are fully combined into the tapenade, transfer it to a bowl. Stir in the chopped walnuts and the finely chopped leaves from one bunch of flat leaf parsley until they’re well mixed into the tapenade.If you don’t have flat leaf parsley, you can substitute curly leaf parsley." +4565,Make Tapenade,7,B,B5,Season with salt and pepper and serve.,"Once you’ve mixed in the walnuts and parsley, taste the tapenade. Add as much salt and freshly ground black pepper as you think is necessary, and mix well. Serve the tapenade with toasted pita chips or crackers.The spicy tapenade is also a delicious accompaniment to broiled or grilled fish." +4567,Make Tapenade,9,C,C2,"Combine the olives, peppers, anchovies, oil, garlic, oregano, lemon zest, and some of the lemon juice in a food processor.pulse until a paste forms.","Add 1 ¼ cup (225 g) of pitted Nicoise olives, ½ cup (170 g) of coarsely chopped roasted red peppers, 2 anchovy fillets that have been coarsely chopped, 1 tablespoon (15 ml) of olive oil, a garlic clove that’s been coarsely chopped, ½ teaspoon (2.5 g) of fresh oregano leaves, the lemon zest, and 2 teaspoons (10 ml) of the lemon juice to a food processor, and process until the ingredients form a coarse paste.It should take approximately 5 pulses that are 1 second long each to get the tapenade to the right consistency." +4568,Make Tapenade,10,C,C3,Taste the tapenade and add more lemon juice if necessary.,"After you’ve finished processing the tapenade, give it a taste. If you think the flavor needs more brightening, mix in some extra lemon juice.Be sure to add the juice gradually. You’ll overwhelm the flavor of the tapenade if you add too much." +4569,Make Tapenade,11,C,C4,Transfer to a bowl and serve.,"When you’re happy with the flavor of the tapenade, scoop it into a serving bowl. Serve it with vegetables, crostini, or crackers.You can store the tapenade in the refrigerator in an airtight container for 2 weeks. When you serve it, though, allow it to come to room temperature first." +4572,Make Tapenade,14,D,D3,"Combine the tomatoes, cheese, garlic, shallot, parsley, walnuts, vinegar, and half of the olive oil in a food processor.","Place the sundried tomatoes, ¼ cup (25 g) of grated parmesan cheese, a medium garlic clove that’s been minced, a small shallot that’s been minced, ¼ cup (4 g) of parsley leaves, ¼ cup (27 g) of coarsely chopped walnuts, 3 tablespoons (45 ml) of white wine vinegar, and 3 tablespoons (45 ml) of extra virgin olive oil in a food processor, and pulse until just combined.You can substitute pecorino romano cheese for the parmesan if you prefer." +4574,Make Tapenade,16,D,D5,"Season with salt and pepper, and serve.","Taste the tapenade, and add as much salt and freshly ground pepper as you think is necessary. Transfer the tapenade to a bowl, and serve with crostini.You can store the tapenade in the refrigerator for up to 5 days in an airtight container. In fact, the flavor of the spread often improves after it’s refrigerated so you may want to make it in advance and chill for a day or so." +4576,Make Orzo,0,A,A1,Pour 4 tbsp. of olive oil in a non-stick frying pan.," A medium-sized pan is best. Heat the pan on medium heat until the oil warms up a bit, which should take 2 minutes. You can substitute butter for olive oil if that's what you prefer.;" +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." +4579,Make Orzo,3,A,A4,Pour in 2 cups of chicken broth.,"Pour in 1 cup at first, and then add the rest as time goes on so the rice absorbs it. You can stop after 1 1/2 cups if you'd like the orzo to be less creamy. The orzo will absorb the chicken broth similarly to the way rice would absorb the broth." +4581,Make Orzo,5,A,A6,Serve.,Serve this tasty orzo on its own or eat it as a side dish with a main course like chicken or beef. +4582,Make Orzo,6,B,B1,Boil a pot of water., +4583,Make Orzo,7,B,B2,Pour 2 cups of orzo into the water., +4584,Make Orzo,8,B,B3,Cook the orzo over medium high heat for 10-12 minutes.,"Read the directions on the package to see exactly how long the orzo should be cooked. When the orzo has expanded a bit and is ready to eat, drain it well." +4585,Make Orzo,9,B,B4,Melt 1/3 cup of butter in a large skillet over medium heat., +4586,Make Orzo,10,B,B5,Add 1 chopped small onion to the skillet.,"Sauté the onion until it's just softened, which should take about 3-4 minutes." +4587,Make Orzo,11,B,B6,Add 2 tbsp. minced garlic and 1/4 tbsp. of crushed red pepper flakes to the skillet., Cook the ingredients together for 2 minutes. +4588,Make Orzo,12,B,B7,Reduce the heat to low., +4589,Make Orzo,13,B,B8,Place the rest of the ingredients in the skillet.,"Add the cooked orzo, 1/2 cup of grated Parmesan cheese, 1/4-1/3 cup of half and half, 2-3 tbsp. of chopped parsley, and 1/2 tsp. of salt to the skillet. Toss the ingredients for 1-2 minutes to heat the orzo through." +4590,Make Orzo,14,B,B9,Serve.,Season this creamy orzo with black pepper to taste and serve it immediately. +4591,Make Orzo,15,C,C1,Heat 2 tbsp. of extra-virgin olive oil in a skillet over medium high heat., Spread the oil into the pan by turning it from side to side until the oil spreads evenly over it. +4592,Make Orzo,16,C,C2,"Sauté the garlic, shallots, zucchini, and carrots in the skillet for 5 minutes.","Place 2 cloves of chopped garlic, 2 chopped shallots, 1 chopped zucchini, and 1 cup of chopped carrots in the pot and stir the ingredients a bit to combine the flavors." +4593,Make Orzo,17,C,C3,Add the curry and chicken broth and bring it to a boil.,Place 1 tsp. of curry powder and 3 cups of chicken stock in the skillet and wait for the stock to boil. +4594,Make Orzo,18,C,C4,Add 1 cup of uncooked orzo and cook the ingredients for 10 minutes.,"Cover the orzo and reduce the heat to medium. Cook the ingredients together and stir them occasionally to combine the flavors. For all dente, cook the ingredients for 10 minutes. If you'd like the orzo to be a bit softer, cook it for another 1 or 2 additional minutes. Then, remove the skillet from heat." +4595,Make Orzo,19,C,C5,"Uncover the dish and stir in the cheese, parsley, and peas.","Stir in 1/2 cup of grated Parmesan, 3 tbsp. of chopped flat-leaf parsley, and 1 cup of peas." +4596,Make Orzo,20,C,C6,Serve.,Season this dish with salt and pepper to taste and serve it immediately. +4598,Make Orzo,22,D,D2,Pour 3/4 cup of orzo into the water., +4599,Make Orzo,23,D,D3,Cook the orzo over medium high heat for 8-10 minutes.,"Read the directions on the package to see exactly how long the orzo should be cooked. When the orzo has expanded a bit and is ready to eat, drain it well. Don't add any of the salt or butter that is included in the directions -- you will add it later." +4601,Make Orzo,25,D,D5,"Add the mushrooms, pepper, and salt to the skillet and cook them for 4 minutes.","Add 3 cups of sliced cremini mushrooms, 1/2 tsp. of black pepper, and 1/2 tsp. of salt to the skillet. Cook the ingredients for 4 minutes or until the mushrooms release their liquid. Continue to stir to combine the flavors." +4602,Make Orzo,26,D,D6,Add 1/4 cup of lower-sodium chicken broth and 1 tbsp. of white balsamic vinegar to the ingredients., Stir the ingredients for 30 seconds. +4603,Make Orzo,27,D,D7,Stir in the cooked orzo and 1/4 cup of minced chives.,"Stir the ingredients together for another minute, until the orzo is cooked through." +4604,Make Orzo,28,D,D8,Serve.,Top the orzo with 1 oz. (1/4 cup) of shaved Pecorino Romano and enjoy it while it's hot. +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.; +4607,Make Raspberry Cranachan,1,none,2,Spread the oatmeal on an oven tray or oven proof dish.,Bake the oatmeal for 6 minutes at 180 °F (82 °C). You'll see that the oatmeal will become slightly dark in color and give off a warm & roasted aroma when it's done. +4608,Make Raspberry Cranachan,2,none,3,Whip the cream in a bowl until it thickens., +4609,Make Raspberry Cranachan,3,none,4,Get a separate bowl for the mascarpone cheese.,Measure and pour half of the whiskey into the cheese bowl and whip them together. Pour in the honey and continue whipping. Add in the other half of the whiskey and stir. Add and fold the whipping cream in. Mix thoroughly until you get a smooth consistency. Place in the refrigerator for about 30 minutes. +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. +4611,Make Raspberry Cranachan,5,none,6,Garnish each glass with roasted oatmeal and icing sugar., +4612,Make Raspberry Cranachan,6,none,7,Finished., +4613,Make Baked Kibbeh,0,none,1,Put the bulgur inside a bowl and fill it with water.,Wait about 20 to 30 minutes and remove the excess of water.; +4614,Make Baked Kibbeh,1,none,2,"Use a grinder to ground about 80% of both the bulgur, beef and pork together, adding small amounts of mint and basil, into a mixing bowl.","Remember to ground the ingredients in small amounts, as to not overflow the capacity of the grinder." +4615,Make Baked Kibbeh,2,none,3,"Add the black pepper, allspice, nutmeg, salt and cinnamon to the mixture made in the last step and knead.", +4616,Make Baked Kibbeh,3,none,4,"Using a frying pan and olive oil, lightly brown the onions and pine nuts and pour them on the mixture.",Knead more until the olive oil has mixed with the rest of the dough. +4617,Make Baked Kibbeh,4,none,5,Grease your baking tray with a few drops of olive oil and make a layer with ½ of the dough by pressing smaller balls of dough over the tray until it is well spread., +4618,Make Baked Kibbeh,5,none,6,"Using the teaspoon of olive oil and the frying pan, fry the rest of the meat, adding more onion if wanted.", +4619,Make Baked Kibbeh,6,none,7,Put the fried meat over the layer of dough and spice it with the lemon juice., +4620,Make Baked Kibbeh,7,none,8,"Repeat the process from Step 5, only this time you should press the dough with both hands before covering the filling as to not crush the lower parts of the Kibbeh.","If necessary, fill in the holes on the top layer of dough, by pressing small amounts of the same dough against them." +4621,Make Baked Kibbeh,8,none,9,Use a knife to cut the raw Kibbeh into small cubes.,"If wanted, use the same knife to make ornaments on the crust of the Kibbeh by cutting lightly the top layer of dough with the desired shapes." +4622,Make Baked Kibbeh,9,none,10,Put a small ball of butter over every cube of Kibbeh and bake it for 1 hour on a low-medium heat oven.,The recommended temperature is 180ºC (360ºF). +4623,Make Baked Kibbeh,10,none,11,Finished., +4624,Make King's Cake,0,none,1,Scald the milk.,"Pour the milk into a heavy-bottomed pan. Place it on the stove and heat it over medium heat, stirring frequently. You are close when the milk starts to steam. Keep heating and stirring it until it bubbles. Let it cool to 110°F (45°C)." +4625,Make King's Cake,1,none,2,"Stir in the butter, then let it cool to room temperature.","Cut the butter into smaller pieces first, so that it melts faster. Add it to the scalded milk and give it a stir. Keep stirring until the butter melts. Set the milk and butter mixture aside so that it can cool." +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." +4627,Make King's Cake,3,none,4,Let the yeast mixture stand for about 10 minutes.,It is ready when it starts to turn creamy and bubbly. +4628,Make King's Cake,4,none,5,Pour the cooled milk mixture into the yeast mixture.,"By now, the scaled milk should have cooled down to room temperature. Pour it slowly into the yeast mixture, and give everything 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." +4633,Make King's Cake,9,none,10,"Punch the dough, then divide it in half.","Once the dough is twice the size it was, peel away the plastic wrap. Ball your fist and give the dough a good smack to deflate it. Cut or tear the dough in half. This will make two cakes." +4634,Make King's Cake,10,none,11,Preheat your oven to 375°F (190°C).,"Cover two baking sheets with parchment paper. If you don't have any parchment paper, lightly grease the baking sheets instead." +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. +4640,Make King's Cake,16,none,17,Add slits into the rings.,Use a pair of scissors to cut slits ⅓ of the way deep into the rings. Leave about 1 inch (2.54 centimeters) of space between each slit. This will give the cakes some texture and make them more crown-like. +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." +4648,Cook Navy Beans,0,none,1,Pick out bad beans.,"Mixed in with your dry navy beans may be stones or discolored kernels . Discoloration is usually a sign that the bean isn't fit for consumption, so you should remove these along with stones from the good beans.Canned navy beans can be prepared more easily than dry beans. You'll only have to cook these lightly for a short time with your ingredients and then the beans will be ready for eating.For the purposes of providing a guided example, the process of making navy beans on the stove top is provided. However, you may find making your beans in a slow cooker to be a preferred method.;" +4649,Cook Navy Beans,1,none,2,Rinse your beans.,"Get a large pot or bowl and place the good beans inside of it. Then run cold water over the beans to remove any impurities or bacteria from the surface of the beans. When you've finished this, you can use a strainer to remove the dirty water from the beans in your bowl/pot." +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." +4652,Cook Navy Beans,4,none,5,Chop up your ingredients.,"Use a sharpened knife to cut a small onion, stalk of celery, several cloves of garlic, and tomatoes. These will be used to give flavor and variety in your simple navy bean dish. You can cut up these ingredients very finely to create a smoother consistency, or you could leave larger pieces for a chunkier end result. Roma tomatoes or cherry tomatoes work well in this dish. Heirloom tomatoes can add a delicious, rich flavor to it." +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." +4654,Cook Navy Beans,6,none,7,"Saute the onion, celery, and garlic in olive oil.","Coat your saucepan with a thin layer of olive oil. Then turn on your stove top and set it to a medium-high heat. Add your onion, celery, and garlic to the pan and allow the ingredients to cook for 3 - 5 minutes. If you notice your garlic start to brown, turn your heat down or begin the next phase of this dish. When cooked too long/burned, garlic can become bitter." +4655,Cook Navy Beans,7,none,8,Add your tomato(es).,"These will cook down in the heat of your pan. The tomato juice and flavor will also infuse through the rest of your dish. You can also create more nuanced flavors by adding spices and seasonings, like rosemary or thyme." +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." +4658,Cook Navy Beans,10,none,11,Garnish and serve your navy beans.,"When the beans are tender they are ready to serve. You may want to add some accents to the dish to improve its presentation. You can do this by topping it with some freshly chopped parsley, or even a sprig of parsley." +4660,Make Violet Jelly,0,none,1,Place the flowers into a quart jar.,Cover with boiling water. Put the lid on the jar and leave to infuse for 24 hours.; +4661,Make Violet Jelly,1,none,2,Strain the flowers out of the water.,Pour the violet water into a saucepan. +4662,Make Violet Jelly,2,none,3,Juice the lemon.,Add the lemon juice and packet of pectin to 2 cups of strained violet water. +4663,Make Violet Jelly,3,none,4,Bring the liquid to a boil.,Add the 4 cups of sugar and boil for 1 more minute. +4664,Make Violet Jelly,4,none,5,Remove from the heat and pour into the pre-sterilised jars.,Seal. Store in the fridge and use within two to three weeks. +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.;" +4666,Make Artisan Bread,1,none,2,Coat the inside of the medium-size mixing bowl with olive or canola oil.,"You want just a light coating of oil in the bowl. If the oil is pooling in the bottom of the bowl, you have too much. You can use cooking oil spray to get a light, even coat in the bowl." +4667,Make Artisan Bread,2,none,3,Use a plastic scraper to move the artisan bread dough to the oil-coated bowl.,Cover the bowl with plastic wrap or a tea towel. +4668,Make Artisan Bread,3,none,4,Let the dough sit for up to 18 hours before you want to bake bread.,"Set the bowl on a countertop or table at room temperature. Place it in an area free of drafts. The dough should rest for a minimum of 12 hours. If you let it rest for 18 hours, you'll get the most flavorful artisan bread." +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." +4678,Make Veal Milanese,0,none,1,"In one dish, combine breadcrumbs and Parmesan cheese.",; +4679,Make Veal Milanese,1,none,2,"In another dish, combine and mix egg, milk, salt, and pepper.", +4680,Make Veal Milanese,2,none,3,Pour vegetable oil into a shallow frying pan.,Heat to 375 °F (191 °C). +4681,Make Veal Milanese,3,none,4,"Take one piece of veal, and coat entirely with egg mixture.", +4682,Make Veal Milanese,4,none,5,"Transfer the egg-coated piece of veal to the dry dish, and coat liberally with breadcrumbs.", +4683,Make Veal Milanese,5,none,6,Repeat coating process with the other piece of veal., +4684,Make Veal Milanese,6,none,7,"Test heat of vegetable oil by dropping a pinch of breadcrumbs into the frying pan, if the breadcrumbs quickly fry, then the oil is ready.", +4685,Make Veal Milanese,7,none,8,"Place one piece of veal into frying pan for 2 minutes; flip veal, and fry for another 2 minutes.", +4686,Make Veal Milanese,8,none,9,"Remove veal from frying pan, and set aside on a paper towel.", +4687,Make Veal Milanese,9,none,10,Repeat frying process with the other piece of veal., +4688,Make Veal Milanese,10,none,11,Serve both pieces of veal on plate with slices of lemon., +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." +4698,Make Fried Oreos,8,none,9,Serve warm.,"You can add a dusting of powdered sugar, vanilla ice cream, a drizzle of chocolate or caramel sauce, whipped cream, or any other garnish you'd like. Allow the cookies a minute or two to cool so your don't burn yourself, but do eat them while they're still warm! Keep finished cookies in an oven on low heat (about 200ºF or 93ºC) if you're doing a large batch so they will stay warm until they are served." +4699,Cook Red Snapper,0,A,A1,Pick out a whole fish.,"There are many varieties of snapper, but red snapper has distinctive bright red metallic skin that fades into pink near the belly. When you're picking out a whole snapper, look for eyes that are clear and red. The flesh should be firm to the touch. Snapper has become so ubiquitous that it's often used as a catchall term for any kind of white fish. For this reason it's commonly mislabeled as a similar but less desirable fish, like rock cod. When you buy snapper, be sure to do so from a trusted fishmonger so you'll know you're buying the real thing.Ask for the fish to be gutted and cleaned, unless you want to do so yourself. You’ll need about ¾ of whole snapper per serving.;" +4701,Cook Red Snapper,2,A,A3,Prep a baking pan.,"Choose a metal, glass or ceramic baking pan or dish that's just large enough to hold the fish. Line the pan with aluminum foil to prevent the fish from sticking." +4702,Cook Red Snapper,3,A,A4,Season the fish.,"Red snapper is delicious with light seasonings that complement its fresh flavor. Sprinkle salt, pepper and lemon juice to taste inside the fish’s cavity. Add pieces of butter inside the fish to keep it moist while it bakes. Season the outside with more salt and pepper. If you want the dish to have an herbal taste, add sprigs of thyme, rosemary or basil inside the fish's cavity. For a complete meal, place sliced carrots, onions or potatoes around the fish in the baking dish. The vegetables will cook along with the fish." +4703,Cook Red Snapper,4,A,A5,Bake the fish.,"Place the baking dish in the oven and cook the fish for 45 minutes, or until the fish is cooked through. It can be a little tricky to tell whether the fish is ready, but you know it's done with the flesh is no longer translucent. After 40 minutes or so, check the fish to see if it's done. You can gently pull back some flesh with a fork. If it looks white and easily flakes off, it's ready. If it's still a little rubbery, it needs more time. Return it to the oven if it needs more time, then check again in five or ten minutes." +4704,Cook Red Snapper,5,A,A6,Transfer the fish to a platter and serve.Whole red snapper looks impressive on a platter surrounded by fresh herb sprigs.,"To serve, use a serving fork or spoon to heap fish on individual plates." +4705,Cook Red Snapper,6,B,B1,Choose fresh red snapper fillets.,"Red snapper fillets should be purchased with the skin on, since it yields a delicious flavor and helps keep the fish together while it cooks. Look for fillets with metallic pink skin and firm flesh. You will need 1/4 to 1/3 pound per serving size." +4706,Cook Red Snapper,7,B,B2,Preheat the oven to 425 degrees.,"This high cooking temperature helps the fillets roast quickly so they have a flaky, moist texture." +4707,Cook Red Snapper,8,B,B3,Line a rimmed baking sheet with lemon slices.,Baking the fillets on top of lemon slices helps them retain moisture. First lightly oil a baking sheet that has a rim. Slice a lemon into thin discs and lay them out on the baking sheet. +4708,Cook Red Snapper,9,B,B4,Place a fillet on top of each pair of slices.,"One fillet should fit neatly over two slices, but if you're roasting large fillets, you might need three. Position each fillet skin side down." +4709,Cook Red Snapper,10,B,B5,Season the fillets.,"Sprinkle the top of the fillets with salt and pepper. You can also add a little cayenne, garlic powder, thyme, or any other herb to taste." +4710,Cook Red Snapper,11,B,B6,Bake the fillets.,"Place the baking sheet in the oven once the oven is completely preheated. Bake the snapper fillets for about 15 minutes, or until they are no longer translucent. When they're done, the flesh should be opaque and it should flake easily when poked with a fork." +4711,Cook Red Snapper,12,B,B7,Make a sauce.,"Red snapper fillets can be dressed up with a simple butter sauce that brings out the best in their flavor. The sauce is quite easy to make, and it will take the dish up a notch. While the fish is baking, melt together the following ingredients in a saucepan: 2 tablespoons butter ¼ teaspoon paprika 1 teaspoon chopped rosemary Salt and pepper to taste A teaspoon of lemon zest" +4712,Cook Red Snapper,13,B,B8,Serve the filets with the herbed butter.,Place each fillet on a plate atop two lemon sliced. Pour a little melted butter over each fillet. +4713,Cook Red Snapper,14,C,C1,Buy fresh red snapper fillets.,"Pick out fillets with the skin on, since it becomes deliciously crispy when you sauté fillets. Buy fillets with metallic pink skin and firm flesh. You will need 1/4 to 1/3 pound per serving size." +4714,Cook Red Snapper,15,C,C2,Season the fillets with salt and pepper.,"Pat the fillets with a paper towel to make sure they're completely dry, then sprinkle both sides with salt and pepper." +4715,Cook Red Snapper,16,C,C3,Heat olive oil over medium heat.,"Heat the oil until it's hot, but not smoking." +4716,Cook Red Snapper,17,C,C4,Add the fillets skin side down.,"When the oil is hot, slip them into the pan. Cook them until the skin is golden brown, about three minutes. Monitor the heat while they cook to make sure the skin isn't getting burned. If it turns brown right away, reduce the heat." +4717,Cook Red Snapper,18,C,C5,Flip the fillets and finish cooking them.,The fillets should cook on the other side for about three more minutes. The fish is done when it’s no longer translucent and flakes easily when poked with a fork. +4718,Cook Red Snapper,19,C,C6,Serve the fillets.,They're excellent with melted butter and lemon juice. +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." +4720,Cook Red Snapper,21,D,D2,Prepare the batter.,"Red snapper is so versatile that it tastes great with any type of breading or batter. You can use a classic dry seafood breading, Japanese Panko breading, or a beer batter. To make a dry breading, mix 1/2 cup flour, 1/2 cup dry bread crumbs and 1/2 teaspoon salt. Add black and red pepper to taste. Panko is a popular choice as well. This breading is sold in canisters available in the breading aisle in the grocery store. If you like the taste of beer batter, mix 2 cups flour and one 12-ounce beer. Add 1/2 teaspoon salt and black pepper to taste." +4721,Cook Red Snapper,22,D,D3,Heat the oil.,"Pour enough oil into a stockpot to rise up the sides by two inches. Heat it over medium high heat until it reaches 365 degrees. Check the temperature with a kitchen thermometer before you proceed, since the fish won't fry correctly if the oil isn't hot enough. Use an oil with a high smoke point, such as canola oil or peanut oil. Olive oil and other low smoke point oils will break down when they're heated to a high temperature." +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." +4724,Cook Red Snapper,25,D,D6,Remove the fillets and drain them on a paper towel.,Use a slotted spoon to transfer them from the pot to a towel-lined plate. The fried fish pieces are excellent when served with lemon wedges and tartar sauce. +4725,Cook Red Snapper,26,D,D7,Finished., +4726,Make Milanesa,0,A,A1,Gather your ingredients.,"Here's what you'll need to make standard Milanesa: 1-2 lbs beef, chicken or veal, cut no more than 1/2"" (1.25 cm) thick 2 eggs 3 Tablespoons (45 g) milk 3 cups (600 g) bread crumbs Salt and pepper (to taste) Garlic, parsley (to taste) Parmesan cheese (to taste) Tomato, lemon and your choice of cheese (as a garnish);" +4727,Make Milanesa,1,A,A2,"In a small bowl, whisk the eggs and milk to create an egg wash. Lightly beat the eggs until they fully combine with the milk.", +4728,Make Milanesa,2,A,A3,"In a different bowl, mix together the bread crumbs, Parmesan cheese, parsley, garlic, salt and pepper.","This is where your originality can shine -- your Milanesa can be garlic-y, cheesy, or peppery -- it's all up to you." +4729,Make Milanesa,3,A,A4,Dip steak in the egg wash and coat with the crumb mixture.,"Cut up the meat into 8 or so sections, depending on how many mouths you have to feed. It will be quicker to cook and easier to eat. And, of course, if you didn't get the meat tenderized, do so before you throw it on the stove." +4730,Make Milanesa,4,A,A5,"In a large skillet, heat 1/2"" (1.25 cm) of oil.","Brown the steaks over a medium high heat for 2-4 minutes. Put as many on as you like, but make sure not to crowd them. The steaks should be cooked through on both sides; they're done when they're crisp and brown. If you keep the finished steaks warm in a 250°F (120° C) oven while you cook your remaining steaks, they'll all be ready for serving simultaneously." +4731,Make Milanesa,5,A,A6,Rest on paper towels and transfer to a baking sheet.,"If you have more cooking to do, you can slide that baby into the oven. But if you're done, transfer to a plate for enjoying. Once they're assembled, top the steaks with tomato and cheese (sliced or shredded). If they're not warm enough, throw them in the broiler about 4"" from the heat for 1-2 minutes or until the cheese is melted. Garnish with lemon wedges." +4732,Make Milanesa,6,B,B1,Gather your ingredients.,"Here's what you'll need to make Uruguayan Milanesa: A cut of beef, chicken, or fish of no more than 1/2"" (1.25 cm) thick 2 eggs 3 cups breadcrumbs Garlic and salt to taste" +4733,Make Milanesa,7,B,B2,Prep your egg mixture.,"Beat your eggs lightly until a uniform liquid. Add your chopped garlic (in pieces as small as possible) and salt. If you like a garlic-y, salty, dish, go nuts. For salt, a starting point is a teaspoon (5 g)." +4734,Make Milanesa,8,B,B3,Dip the steak.,"First with the egg mixture and then with the breadcrumbs. Make sure the crumbs surround the steak evenly. If they're not sticking on certain places, baste on more of your egg mixture, then add on more breadcrumbs." +4735,Make Milanesa,9,B,B4,Grab a frying pan.,"With cooking or olive oil, fry your steak on med-low heat until it shows a golden color. This will take 6-10 minutes. If the stove isn't your thing, place it in the oven on LOW bake and sprinkle with mozzarella cheese. Bake until melted." +4736,Make Milanesa,10,B,B5,Serve it up.,"In addition to a garnish of mozzarella, serve it with white rice. Fries, salad, mashed potatoes and vegetables are good, too. You could also top with a lemon or lime wedge." +4738,Make Soy Patties,0,none,1,Make the soybean pulp.,"Soak the beans in water for a minimum of 3 hours. Boil the soaked beans for 15 minutes in a large, heavy-based saucepan. Drain the water and mash the beans in a blender until they are thoroughly combined. The soybean pulp is ready when the beans are blended into a stiff puree. Add water as needed during the blending process.;" +4739,Make Soy Patties,1,none,2,Mix all the ingredients together apart from the breadcrumbs.,Mix until a thick mixture forms. +4740,Make Soy Patties,2,none,3,Shape into evenly sized patties., +4741,Make Soy Patties,3,none,4,Roll each patty in the breadcrumbs until coated., +4742,Make Soy Patties,4,none,5,Bake or fry the patties.,"If you choose to bake the patties, they will cook in an oven at 350ºF/177ºC until brown. If frying, keep an eye on the patties and turn over when each side browns. Best fried over a low heat to prevent burning." +4743,Make Soy Patties,5,none,6,Serve.,"They go well with sauce and salad. Perfect for breakfast, brunch, dinner and supper!" +4744,Make Mashed Cauliflower,0,A,A1,Place the cauliflower in a microwave-safe bowl.,"Add 1/4 cup (60 ml) of water to the bowl and cover the dish with microwave-safe plastic wrap.Instead of using a microwave-safe bowl, you could also use a microwave-safe glass casserole dish that already has a lid. Do not use plastic wrap if you are using a lid. Avoid lids that create an air-proof seal. If the lid to your dish creates a tight seal, leave the lid slightly askew on the top of the container to allow the contents of the dish room to vent.;" +4745,Make Mashed Cauliflower,1,A,A2,Microwave for 3 to 5 minutes.,"Cook the cauliflower on full power in the microwave until it becomes tender. Once ready, the cauliflower should be tender enough to easily pierce with a fork. If it is still tough after 5 minutes in the microwave, you can continue microwaving it up to 5 minutes longer, going at intervals of 1 to 2 minutes each." +4746,Make Mashed Cauliflower,2,A,A3,Let stand.,"Before you mash the cauliflower, let it cool down for about 5 minutes, or until it feels cool enough to touch.Drain any excess water from the dish before proceeding. The cauliflower needs to be fairly dry." +4747,Make Mashed Cauliflower,3,A,A4,Transfer the cauliflower to a food processor along with the other ingredients.,"Add the chicken broth, sour cream, salt, and pepper. If the cauliflower is too large to fit into the food processor, cut it into chunks using a kitchen knife. You could use a blender if you do not have a food processor. Note that the cauliflower will need “steam” room, though, so if you use a blender, cover the top of the blender with a heavy, clean kitchen towel." +4748,Make Mashed Cauliflower,4,A,A5,Pulse until smooth.,"Blend the ingredients together until you get the texture you desire. Scrape the sides with a spatula, as needed, to ensure even blending. For creamier mashed cauliflower, blend the ingredients together at a high speed for a few minutes. For chunkier mashed cauliflower, pulse the ingredients together at a medium speed for only a minute or so." +4750,Make Mashed Cauliflower,6,B,B1,Boil a large saucepan of water.,"Fill a large saucepan or stockpot roughly halfway with water and heat it over high heat. Once it reaches a boil, add a dash of salt to the water. Adding salt to the water allows the salt the flavor the cauliflower as it cooks. 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." +4751,Make Mashed Cauliflower,7,B,B2,Add the cauliflower and cook for 8 to 10 minutes.,"Place the florets in the boiling water and cook, uncovered, until tender.The cauliflower should be tender enough to pierce with a fork." +4752,Make Mashed Cauliflower,8,B,B3,Drain the cauliflower.,"After draining the cauliflower, return it to the still-hot pot and let stand for 2 to 3 minutes. Drain the cauliflower by pouring the contents of the pot through a colander. Remove the pot from the heat while letting the cauliflower stand. Cover the pot as the cauliflower stands." +4753,Make Mashed Cauliflower,9,B,B4,Heat the olive oil in a skillet.,"Add the olive oil to a small skillet and heat it over medium heat for roughly 60 seconds. The oil should be glossy and hot, but not hot enough to sizzle." +4754,Make Mashed Cauliflower,10,B,B5,Add and cook the garlic.,"Place the garlic in the hot oil and cook for roughly 2 minutes, or until it becomes soft and fragrant.Stir the garlic frequently using a spatula as it cooks. Remove the garlic from the skillet once ready." +4755,Make Mashed Cauliflower,11,B,B6,"Combine the garlic, cheeses, salt, and pepper with the cauliflower.","Add cooked garlic, cream cheese, Parmesan cheese, salt, and pepper to the stockpot along with the cauliflower. If your stockpot is large enough, you do not need to transfer the cauliflower to another bowl. It can be mashed directly inside the pot." +4756,Make Mashed Cauliflower,12,B,B7,Mash the cauliflower with a potato masher.,Use this utensil to smash the soft cauliflower until it reaches a chunky consistency reminiscent of mashed potatoes. Make sure that the other ingredients are worked into the cauliflower as you mash it. Use firm pressure and press the potato masher straight down into the contents of the pot. +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." +4763,Make Mashed Cauliflower,19,C,C6,Add the coconut milk solution and pulse.,"Once the cauliflower reaches your desired consistency, add the warm coconut milk mixture to the mashed cauliflower and pulse for 10 seconds. The coconut milk mixture will make the cauliflower creamier, but it must be evenly blended into the cauliflower." +4764,Make Mashed Cauliflower,20,C,C7,Serve warm.,"Mashed cauliflower is best enjoyed while still warm. Top with butter, additional pepper, or chives, as desired." +4766,Make Turkey Stock,1,none,2,Pull apart your carcass into smaller sections so that it will fit on your baking sheet and in your stockpot.,"Arrange it on a large rimmed baking sheet. Alternatively, arrange your turkey wings on the baking sheet." +4767,Make Turkey Stock,2,none,3,Roast the carcass for 25 minutes.,Roast the turkey wings for 45 minutes. Turn the wings halfway through the time. +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. +4769,Make Turkey Stock,4,none,5,"Pour 2 cups (0.5l) of water into the baking sheet, or a smaller amount if your baking sheet is too small.",Scrape up browned bits with a wooden spoon. Pour the liquid into the stockpot. +4770,Make Turkey Stock,5,none,6,"Chop your onion, carrot and celery.","Arrange them on the baking sheet and roast for 15 to 25 minutes. If you want a more fragrant vegetable flavor, double or triple the amount of vegetables you use.You can also forego this step if you have limited time for prep." +4771,Make Turkey Stock,6,none,7,Remove the vegetables from the oven when they are browned at the edges.,Transfer them to the stockpot. +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." +4780,Make Turkey Stock,15,none,16,Label the stock with the date and type of stock.,"Place the containers in the refrigerator or freezer. Refrigerated stock is good for three days, while frozen stock is good for three months." +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. +4786,Prepare Crab Stuffed Salmon,5,none,6,Cook the salmon.,"Preheat the oven to 435 degrees Fahrenheit (218.3 degrees Celsius) and grease a baking sheet with extra virgin olive. Set each steak onto the baking sheet with the skin side facing upward. Bake the salmon for 8 to 10 minutes, depending on the thickness of the steaks. The meat is done when the steaks have turned an opaque pink hue. Flip the salmon and grate the rest of the Brie on top. Place in the broiler until the cheese browns, about 4 minutes." +4788,Deep Fry a Turkey,0,none,1,Season the turkey.,"Begin by sprinkling cayenne pepper over the top of the turkey and around the legs, rubbing it in as you go. Then turn it on its side, sprinkle more cayenne and rub it in. Completely turn the turkey over upside down before sprinkling and rubbing the underside. Continue until the entire body has been well covered and rubbed. There are many different ways to season the turkey, so feel free to look up recipes. Most of them involve rubbing the turkey with seasoning or injecting it with marinade. Try to get the rub under the skin as the skin is often tossed on a big bird once it gets overcooked.;" +4789,Deep Fry a Turkey,1,none,2,Make the metal handle.,"This method is recommended if you do not have a deep frying basket. Place the turkey on its shoulders (where the head would be) and begin to spear the wire through it, just underneath the breast and by the wings. Carefully pull the wire through and loop the wire around about three times to make a metal handle. Twist the ends of the wire around your handle so there are no sharp ends. It is very important to do a little test to make sure that your handle is totally secure when lifting up the turkey. Only when you are convinced that the handle is strong enough should you move onto the next step. To get the oil to the hard to reach spots, make incision in the leg skin where it pulls against the body to allow the oil better access." +4790,Deep Fry a Turkey,2,none,3,Prepare the burner.,"The frying of the turkey must be done outside, in a dry and well ventilated area and not near anything flammable. Set the gas burner on a level surface because this is one of the safest options to ensure that the fryer doesn't tip over. Keep the propane tank as far away from the fryer as possible and make sure it is not on, under or near any flammable materials. When not set up properly, a deep fryer can explode. Read the instructions that came with your fryer. Never use the fryer in the garage or on the deck when oil is in the pot." +4791,Deep Fry a Turkey,3,none,4,Prepare the oil level.,"Fill the pot halfway with water. Then roughly half fill the bucket with water, which should represent the same weight as your turkey. Place the bucket into the pot to make sure the water does not go past the top of the bucket; it should be at least 5 or 6 inches (12.7 or 15.2 cm) below the rim. If it is too high, then discard some of the water. The water line will represent the quantity of oil you will need, so make a note of it. Remove the bucket and tip away the water from the pot. Alternatively, you can put the turkey itself in the empty pot and add enough water to just cover (1-2 inches above) the turkey. Again, the level should be at least 5 or 6 inches (12.7 or 15.2 cm) below the rim. Take the turkey out and measure the depth of the water with a ruler. Dry the turkey thoroughly afterward." +4792,Deep Fry a Turkey,4,none,5,Dry the pot.,It is extremely important to thoroughly wipe the pot dry with some kitchen roll. You must not leave any water in the pot as hot oil and water can be a very dangerous combination. +4793,Deep Fry a Turkey,5,none,6,Add the oil.,"Pour the oil into the pot to the level where the water was. You should have somewhere between 3–5 inches (7.6–12.7 cm) of oil in the pot. Light your gas burner and adjust to a high setting, then place the pot carefully down onto the burner plate. Place the thermometer into the oil and allow the oil to heat to a temperature of 350 °F (175 °C). The time it takes to heat to cooking temperatures varies. You should monitor the temperature throughout the heating and cooking process. Depending on your burner and outside conditions, the oil can heat up to dangerous levels very quickly. Put on a protective jacket/apron and gloves. You may also wish to put on safety goggles to keep oil from splashing in your eyes." +4794,Deep Fry a Turkey,6,none,7,Check the temperature.,"Once the oil has reached 350 °F (175 °C), you're ready to fry. Make sure you have on your protective gloves and jacket when handling the turkey or working around the hot oil. With the metal hook attached to the wire loop handle of your turkey, lower the turkey with extreme care into the hot oil. Even with the bird patted dry, there will be a violent reaction when it hits the hot oil. Do this very slowly and be aware of any hot splashing oil. It is strongly recommended to turn off the burner while the turkey is being submerged, then to turn it back on once the turkey is in. Boiled over oil hitting the burner is the cause of most accidents. For a large bird, use a pole of some sort like a hockey stick. Put it through the handle and have someone help lower the bird into the pot. This will help keep your distance from the oil as it reacts to the bird." +4795,Deep Fry a Turkey,7,none,8,Fry the turkey.,"Allow 3-4 minutes of cooking for every 500 grams (17.6 oz) (1lb). Monitor the temperature by leaving a candy thermometer in the oil (hung from a copper wire) as the turkey cooks. Never leave the hot oil unattended during the cooking process! When the bird is dropped and the fluids begin to cook out, the boiling off of these fluids tends to cool the oil, after which the oil temperature may tend to rise. Halfway through the cooking process, check to see how the turkey is doing by briefly lifting it out of the pot, again using the metal hook attached to the wire handle. Then lower it back into the pot for the rest of the cooking period. Cooking time can vary based on factors such as outdoor temperature and the temperature of the bird. If the oil begins to smoke at any time, lower the heat. Overheated oil can lead to combustion. To control the temperature if it starts to rise, adjust the burner to turn down the heat." +4796,Deep Fry a Turkey,8,none,9,Finish the frying.,"Once the turkey begins to float to the top of the oil, allow it cook for an additional 15 minutes. Once cooked, carefully remove your turkey from the pot, give it a little shake to disperse the excess oil and transfer it back onto its platter. Check the internal temperature with the meat thermometer. The temperature should be at least 165 degrees F (75 degrees C), but preferably 170 degrees F (77 degrees C) in the breast and 180 degrees F (82 degrees C) in the thigh. Turn off the flame. Let the oil cool completely, making sure it's in a spot where nobody (especially kids and pets) will run into it. Remove the wire and serve." +4797,Cook Ramps,0,A,A1,Trim and wash the ramps.,"For the sauteed ramps, you’ll need ½ pound (227 g) of ramps. To prepare them for cooking, use a sharp knife to cut off the roots. Next, run the ramps under cool water at the sink to remove any dirt or debris.To ensure that the ramps are dry, it’s a good idea to place them in a colander or sieve after you rinse them. Shake them well to remove any excess moisture.;" +4798,Cook Ramps,1,A,A2,Separate the bulbs and the leaves.,"When the ramps are trimmed and cleaned, use the knife to separate the white bulbs from the green leaves. Leave the bulbs in tact, but cut the leaves in half or thirds horizontally.If any of the leaves appear tough or overly large, discard them. They are usually too chewy even after sauteing. If you notice any translucent skins, which are similar to those that you find on green onions or scallions, peel them away and discard." +4799,Cook Ramps,2,A,A3,Heat the oil.,"Place a nonstick skillet on the stove over medium-high heat. Add 2 teaspoons (10 ml) of extra virgin olive oil, and allow it to heat until it begins to shimmer, which should take 2 to 3 minutes.If you prefer, you can substitute butter for the olive oil." +4800,Cook Ramps,3,A,A4,Add the white bulbs and cook them until translucent.,"When the oil is hot, add the white bulbs to the skillet. Allow them to cook for 2 minutes, or until they become translucent.Be sure to stir the bulbs occasionally to ensure that they cook evenly." +4801,Cook Ramps,4,A,A5,Mix in the leaves and saute the mixture for another couple of minutes.,"Once the bulbs are translucent, add the ramp leaves to the skillet. Let them cook with the bulbs for another 2 minutes, or until the leaves begin to wilt.As with the bulbs, stir the leaves periodically as you saute them to ensure that they cook evenly." +4802,Cook Ramps,5,A,A6,Season the ramps with salt and pepper and serve.,"When the ramp bulbs and leaves are finished cooking, stir in some salt and pepper to taste to season them. Place them in a serving bowl, and serve as a side with your favorite main course.If you prefer, you can add other seasonings to the ramp, such as chili powder or cumin. The sauteed ramps also make a delicious topping for sandwiches and pizza." +4805,Cook Ramps,8,B,B3,Bake the ramps until the leaves begin to char.,"Once the ramps are seasoned and coated with olive oil, place the baking sheet in the preheated oven. Allow the ramps to roast for 15 to 17 minutes, or until the leaves just begin to char.You don’t want the ramps to actually burn. They’ll have a burnt toast taste if they do." +4806,Cook Ramps,9,B,B4,"Add the ramps to a salad, pasta dish, or sandwiches.","When the ramps are finished roasting, remove the baking sheet from the oven. Mix the ramps into salads and pasta dishes, or use them as a topping for steaks and burgers.Store leftover roasted ramps in an airtight container in the refrigerator. They should stay fresh for up to three days." +4807,Cook Ramps,10,C,C1,"Toss the ramps with olive oil, salt, and pepper.","Place 32 ramps that have been cleaned and trimmed on a large, rimmed baking sheet. Drizzle 2 tablespoons (30 ml) of extra virgin olive oil over them, and season them with kosher salt and freshly ground black pepper. Toss the mixture well so the ramps are well coated.You can season the ramps with any other spices that you like, such as cumin or crushed red pepper." +4809,Cook Ramps,12,C,C3,Cook the ramps on the grill until they’re tender.,"When the grill is preheated, use tongs to place the ramps on the heated side of the grate. Let them cook until they become tender and slightly charred along the edges, which should take approximately 2 minutes.Be sure to turn the ramps occasionally as you grill them to ensure that they cook evenly." +4811,Cook Ramps,14,D,D1,Bring a pot of salted water to boil.,"Fill a large pot approximately ⅔’s full with water. Season the water with salt, and place it on the stove on high heat. Allow the water to come to a full boil.You should add enough salt to the water so it tastes like sea water." +4812,Cook Ramps,15,D,D2,Add the ramp leaves and boil quickly.,"For the pesto, you’ll need the leaves from 2 dozen ramps. When the water has come to a boil, add them to the pot and allow them to boil for 1 minute." +4813,Cook Ramps,16,D,D3,Transfer the leaves to cold water.,"Once the ramp leaves have boiled for a minute, remove them from the pot with a slotted spoon. Immediately dump them into a boil of ice water to stop the cooking process. Let the leaves sit in the water until they are cooled. Make sure to set up the bowl of ice water beside the stove before you begin boiling the ramp leaves, so you can transfer them to it right after boiling." +4815,Cook Ramps,18,D,D5,Chop the ramp leaves.,"After you’ve dried the ramp leaves, use a sharp knife to chop them. They don’t need to be finely chopped, though, because they’ll be shredded further in the food processor." +4816,Cook Ramps,19,D,D6,Pulse the pine nuts and garlic in a food processor.,"To begin the pesto, add 3 roughly chopped garlic cloves and ¼ cup (35 g) of toasted pine nuts to the bowl of a food processor. Pulse the mixture until the ingredients are finely crushed.If you don’t have a food processor, you can use a blender or mortar and pestle to make the pesto." +4817,Cook Ramps,20,D,D7,Mix in the cheese and ramps.,"Once the garlic and nuts are crushed, add 3 tablespoons (15 g) of grated pecorino romano cheese and the chopped ramp leaves to food processor. Pulse the mixture until the leaves are fully chopped and the mixture is completely blended.You can substitute parmesan or asiago cheese for the pecorino romano." +4818,Cook Ramps,21,D,D8,Add the oil a tablespoon at a time until the pesto reaches the proper consistency.,"When the nuts, garlic, cheese, and ramp leaves are combined, start streaming up to ½ cup (118 g) of extra-virgin olive oil into the mixture as you pulse the food processor. Continue mixing the pesto until it reaches your desired consistency.The proper amount of oil depends on the consistency you want for the pesto. If you plan to use it as a spread, add less oil. If you are using it as a sauce, add more oil." +4820,Prepare Tomato Dal,0,none,1,Wash the red gram.,Put it into the pressure cooker. Add the water to the cooker.; +4821,Prepare Tomato Dal,1,none,2,"Add the onions, chilis, tomatoes and coriander.", +4822,Prepare Tomato Dal,2,none,3,Add 1 teaspoon of red chili powder and 1/2 teaspoon of turmeric., +4823,Prepare Tomato Dal,3,none,4,Place a quarter of a cup of tamarind in a small bowl that can fit into the cooker.,Wash it and fill it with 1/2 cup of water. Carefully place it in the cooker. Put the lid on and push in the pin for the whistle. +4824,Prepare Tomato Dal,4,none,5,"After 3 whistles, put the cooker over a low flame to simmer.","After 3-4 minutes, take it off the stove. Wait until the pressure decreases." +4825,Prepare Tomato Dal,5,none,6,Open the lid.,Drain off any excess water if present in the cooker and tip it into a tumbler for use shortly. +4826,Prepare Tomato Dal,6,none,7,"Mash the dal, along with the tamarind.","Before mashing, add a sufficient amount of salt, then pour back in the water that you drained out earlier into the tumbler." +4827,Prepare Tomato Dal,7,none,8,Add the flavor to the dal.,"Pour 3 tablespoons of oil into a pan and heat it. Add 7 garlic cloves, 1 teaspoon of mustard seeds, 1 teaspoon of jeera, 3 red chillies and some curry leaves. Pour the entire contents into the dal and mix it all together." +4828,Prepare Tomato Dal,8,none,9,Serve.,The delicious dal is now ready. +4829,Make Bacon Jam,0,none,1,Cook the bacon.,"Preheat oven to 350F. Use a broiling pan or line backing sheet with foil and bake the bacon until lightly browned and crispy. Cooking time may vary, approximately 15-20 minutes. For extra flavor, consider saving the bacon grease for sautéing. Allow bacon to cool and chop into ¾ inch pieces.;" +4830,Make Bacon Jam,1,none,2,Sauté onion and garlic.,"Chop onion into ½ inch pieces and heat 2-4 tbs of bacon grease or preferred oil over medium-high heat. Add onions and stir frequently until nearly translucent, about 10 minutes. Add garlic and stir for another 1-2 minutes." +4831,Make Bacon Jam,2,none,3,Add the remaining ingredients and bring the mixture to a boil.,"Once boiling, lower heat to medium-low and simmer, stirring every 10 minutes. Simmer 1 hour until liquids have reduced to a thick sauce. Let stand about 5 minutes to cool." +4832,Make Bacon Jam,3,none,4,Blend the mixture in a food processor.,The jam should be well combined but still chunky when finished. +4835,Make Chicken Mole,0,none,1,Cut or tear the chilies into large pieces.,Toast them in a dry skillet over medium heat for about 2 minutes.; +4836,Make Chicken Mole,1,none,2,Put the toasted chilies in a bowl with the raisins and cover them with hot water.,Soak until they are softened (should take about 30 minutes). +4837,Make Chicken Mole,2,none,3,"Toast the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme in the same skillet over medium heat for 2 minutes.",Then grind them in a spice grinder and add the powder to a blender. +4838,Make Chicken Mole,3,none,4,"Cook the olive oil, garlic, onions, and serrano in the same skillet until lightly browned.",Then add the tomatoes. Cook vegetables until they are soft (this should take 10-15 minutes). Then add them to the blender. +4839,Make Chicken Mole,4,none,5,"Add the chocolate, soaked chilies, and raisins to the blender.",You should also pour in some of the water that the chilies and raisins were soaked in. +4840,Make Chicken Mole,5,none,6,Puree.,Add more of the water used to soak the raisins and chiles as needed to make a smooth sauce. this will make about 4 cups of mole. The recipe calls for two cups—the leftovers can be frozen and reused at another time. +4841,Make Chicken Mole,6,none,7,Pour the lemon juice over the chicken.,Season well with salt and pepper. +4842,Make Chicken Mole,7,none,8,"Heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet.",Brown the chicken on all sides. +4843,Make Chicken Mole,8,none,9,Remove the browned chicken and put it on a plate.,Leave the oil in the pan. +4844,Make Chicken Mole,9,none,10,Pour 2 cups of the mole sauce into the same skillet and simmer for about 5 minutes., +4845,Make Chicken Mole,10,none,11,Add the chicken stock.,"Return the browned chicken pieces to the pan and simmer, covered, until the chicken is cooked through (this should take 20-25 minutes)" +4846,Make Chicken Mole,11,none,12,"While waiting, put the onion and radish slices into a bowl.",Add the lime juice and remaining 2 tablespoons of olive oil. Season with salt. Mix well and serve with the chicken. +4847,Make Chicken Mole,12,none,13,Serve over cooked white rice with the onion and radish salad.,Garnish everything with cilantro leaves. +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.;" +4849,Cook Tri Tip Steak,1,A,A2,Fire up the grill.,"Whether you use charcoal (preferred) or gas, set your grill to use 2-zone cooking: one side very hot (about 450°F/230°C), one side medium (about 250°F/120°C)." +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." +4852,Cook Tri Tip Steak,4,A,A5,Let rest.,"Remove the steak from the grill, tent with aluminum foil, and let rest for 5 to 10 minutes. This will help the steak retain the juices better." +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." +4854,Cook Tri Tip Steak,6,A,A7,Serve it up.,"Serve with garlic bread, grilled potatoes or fries, green salad, and a zinfandel or cabaret sauvignon." +4856,Cook Tri Tip Steak,8,B,B2,Prep the steak.,"Pat the steak dry with paper towels, brush with a light coating of olive oil, and rub vigorously with peppercorns and salt." +4858,Cook Tri Tip Steak,10,B,B4,Roast the steak.,"Place the skillet in the oven, and roast for about 10 minutes for medium rare. Remove from the oven, tent with tin foil, and let rest for 5 to 10 minutes in a dish to catch any juices." +4860,Cook Tri Tip Steak,12,B,B6,Slice and serve.,"Cut the steak in half, then slice across the grain in about 1/4-inch to 1/2-inch (5 to 10mm) slices." +4862,Cook Tri Tip Steak,14,C,C1,Marinate the steak.,"In a large glass bowl, whisk together olive oil, soy sauce, garlic, pepper, and water, until thoroughly combined. Place the steak in the marinade, turning once, then cover and let sit in the refrigerator for at least 4 hours, turning over halfway through." +4863,Cook Tri Tip Steak,15,C,C2,Prepare the skillet.,"Heat 1 to 2 tablespoons olive oil until shimmering. Pat the beef dry with paper towels, then place in the skillet." +4864,Cook Tri Tip Steak,16,C,C3,Sear the steak.,"After placing the steak in the skillet, let sit for one minute, then turn and sear on the other side for a minute." +4865,Cook Tri Tip Steak,17,C,C4,Cook the steak.,"Lower the heat to medium, and cook 6 to 12 minutes, turning occasionally. Time is dependent on how you like your steaks prepared." +4866,Cook Tri Tip Steak,18,C,C5,Serve it!,"Slice the steak against the grain in about 1/4-inch to 1/2-inch 5 to 10mm) slices, and serve with roasted new potatoes, a tablespoon of horseradish, and a syrah or cabernet franc." +4867,Make Elderberry Jelly,0,none,1,Wash the elderberries.,Remove any stalks. this can be done using a fork rather than your fingers...; +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. +4871,Make Elderberry Jelly,4,none,5,"The next day, measure the juice in the bowl.","For every pint of juice, add 1 pound of sugar." +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. +4874,Make Krispy Kreme Doughnuts,0,none,1,Mix the warm water with the yeast in a mixing bowl.,Let the yeast dissolve in the water.; +4875,Make Krispy Kreme Doughnuts,1,none,2,"Add the salt, margarine, milk, sugar, eggs, and 2 cups of flour.","At a low pace or speed, mix the ingredients well, as you also want to scrape and fold in the mixture. Do this for 30 seconds." +4876,Make Krispy Kreme Doughnuts,2,none,3,Beat or stir the mixture for another 2 minutes at a medium speed.,Continue scraping and folding. Put in the rest of the flour and stir the mixture until it's smooth. +4877,Make Krispy Kreme Doughnuts,3,none,4,Cover the dough mixture and let it rise for about 50 to 60 minutes.,"You'll want to store it in a warm place. The dough will be ready when the indentation stays intact when you touch it; meaning, if you press the dough with your finger, it will stay pressed down instead of bouncing back up." +4878,Make Krispy Kreme Doughnuts,4,none,5,"Spread flour onto a surface, such as a counter top or cutting board.","Scoop the dough onto the floured surface and roll the dough around softly so that it's coated. Carefully roll the dough into 1/2 inch (1.3cm) thick pieces with a rolling pin (preferably floured so that the dough does not stick to pin). Use a doughnut cutter on each piece, giving them a hole in the middle." +4879,Make Krispy Kreme Doughnuts,5,none,6,Cover the pieces again and allow it to rise for another 30 to 40 minutes., +4880,Make Krispy Kreme Doughnuts,6,none,7,Use a deep fryer at 350ºF/180ºC and pour in the vegetable oil.,"Using the sides of the deep fryer and a wide spatula, slide the doughnut batter into the oil. Turning them about 1 minute on each side, fry the batter until you get a golden brown color." +4881,Make Krispy Kreme Doughnuts,7,none,8,Remove the doughnuts from the oil in a careful manner and drain the pieces.,Be sure to avoid pricking the surface of the doughnuts. +4882,Make Krispy Kreme Doughnuts,8,none,9,Use the creamy glaze and dip the doughnuts into it.,Let the doughnuts cool down and then use the chocolate glaze as a spread. +4883,Make Krispy Kreme Doughnuts,9,none,10,Use a small pot or saucepan to heat the butter.,Wait until it's melted and then remove it from the heat. +4884,Make Krispy Kreme Doughnuts,10,none,11,Add the vanilla and powdered sugar stir until the mixture is smooth., +4885,Make Krispy Kreme Doughnuts,11,none,12,Pour in the water (one tablespoon at a time) and stir it in until the consistency matches what you want., +4886,Make Krispy Kreme Doughnuts,12,none,13,Use a small pot or saucepan to melt the chocolate and butter over low heat., +4888,Make Krispy Kreme Doughnuts,14,none,15,Pour in the water (one tablespoon at a time) and stir it in until the consistency matches what you want., +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. ;" +4891,Make Potato Dumplings,1,none,2,Take the dough out of the bowl and place on a floured board.,Roll to an even thickness. +4892,Make Potato Dumplings,2,none,3,Cut into about 12 to 15 dumplings., +4893,Make Potato Dumplings,3,none,4,Pour the boiling water into the saucepan and place on high heat.,Add the potato dumplings and boil for about 6-8 minutes. +4894,Make Potato Dumplings,4,none,5,Drain the water and gently remove the dumplings.,"Serve either in a sauce or as they are with other accompaniments. They're fairly bland, so they are best served as part of a food such as a stew or added to soup. If serving as they are, add fresh chopped herbs and a little butter or oil to improve the taste." +4901,Make Fried Kasseri Cheese with Cucumber Sauce,6,none,7,Serve the sauce in individual dessert dishes., +4902,Make Fried Kasseri Cheese with Cucumber Sauce,7,none,8,Take cheese out of packages and let sit until it reaches room temperature.,"(If the cheese is too cold, then during the time it takes to cook, the outer part of the cheese will melt but the inner part will still be too solid and not melted. And if kept in the oil longer to get the inside melted, then the breading will burn)." +4903,Make Fried Kasseri Cheese with Cucumber Sauce,8,none,9,Beat the eggs and pour onto a plate.,Pour Italian breadcrumbs onto another plate. +4904,Make Fried Kasseri Cheese with Cucumber Sauce,9,none,10,"Dip all sides of the cheese into the egg mixture, then into breadcrumbs to bread the cheese.", +4905,Make Fried Kasseri Cheese with Cucumber Sauce,10,none,11,Set cheese on another plate and let the breading on the cheese dry., +4907,Make Fried Kasseri Cheese with Cucumber Sauce,12,none,13,Heat vegetable oil in a frying pan on slightly less than medium setting.,"(Use enough vegetable oil to come halfway up the sides of the cheese during cooking). Also heat up a skillet (such as one used for making tortillas, with shallow side walls)." +4908,Make Fried Kasseri Cheese with Cucumber Sauce,13,none,14,Put cheese into the oil until golden brown., +4909,Make Fried Kasseri Cheese with Cucumber Sauce,14,none,15,Turn the cheese over and cook until that side is also golden brown., +4910,Make Fried Kasseri Cheese with Cucumber Sauce,15,none,16,"Put cheese in the skillet and serve as is, along with the cucumber sauce and baguette bread.", +4911,Make Fried Kasseri Cheese with Cucumber Sauce,16,none,17,"Use a fork to cut a piece of the cheese (while cheese is still in the skillet), put the cheese from the fork onto a slice of bread, and put sauce on the bread also.",Enjoy! +4912,Make Taco Bell's Quesadillas,0,none,1,Mix all of the sauce ingredients together in a suitable bowl until thoroughly combined and smooth.,; +4913,Make Taco Bell's Quesadillas,1,none,2,Add a little vegetable oil to a pan.,Heat and cook the chicken pieces. Remove chicken from the pan and use a knife to cut them into thin slices. +4914,Make Taco Bell's Quesadillas,2,none,3,"Cook tortillas in a skillet one at a time, over medium heat.",Lay one half slice of cheese on one side of each tortilla and then scatter the shredded cheeses on top of that. +4915,Make Taco Bell's Quesadillas,3,none,4,Place about 1/4 cup of the chicken slices over the cheese., +4916,Make Taco Bell's Quesadillas,4,none,5,Measure one tablespoon of the sauce and spread it on the empty side., +4917,Make Taco Bell's Quesadillas,5,none,6,"Gently and carefully, fold each tortilla in half so the edges meet.",Flatten them slightly with a spatula. +4918,Make Taco Bell's Quesadillas,6,none,7,Cook carefully until the cheese has just started to melt.,Remove from the skillet and cut the quesadilla into four slices. +4919,Make Taco Bell's Quesadillas,7,none,8,Finished., +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." +4921,Cook West African White Soup and Pounded Yam,1,none,2,Remember not to add water at first until it releases its own juices as it boils., +4922,Cook West African White Soup and Pounded Yam,2,none,3,Ensure that the meat is soft and tasty before finishing the cooking., +4923,Cook West African White Soup and Pounded Yam,3,none,4,"Slice the yam, wash and boil.",Do not add any salt. +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. +4927,Cook West African White Soup and Pounded Yam,7,none,8,Shred the uziza/adusa leaves., +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., +4934,Cook West African White Soup and Pounded Yam,14,none,15,Add shredded yam.,"When bubbling, open the flask, the one with the pounded yam, scoop out an ample amount, then shred it to pieces and put in the pot. It serves as a thickener to thicken the soup. Ensure that the pot is left open and not closed, as it helps to thicken the soup faster. If the soup is too thick, remove some of the shredded yam in it. If it is too loose, add more shredded yam." +4935,Cook West African White Soup and Pounded Yam,15,none,16,Taste to ensure how tasty it is.,"When the soup is thick enough, ensure that it is to your taste. You can add seasonings, such as salt, Maggi flavor sachets or other seasonings you like." +4936,Cook West African White Soup and Pounded Yam,16,none,17,Add the shredded leaves last.,Don't keep the leaves on the fire too long. +4937,Cook West African White Soup and Pounded Yam,17,none,18,Serve immediately.,"Spoon the rich soup into bowls plate with pounded yam. Serve to family, friends or guests. Enjoy the meal!" +4938,Make Bacon Wrapped Hot Dogs,0,none,1,Lay out a slice of bacon on a silicon or wooden cutting board.,; +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. +4940,Make Bacon Wrapped Hot Dogs,2,none,3,Repeat with the remaining hot dogs.,You might need to use toothpicks to hold the bacon in place––judge this as you roll. +4941,Make Bacon Wrapped Hot Dogs,3,none,4,Heat the heavy-based skillet over low heat.,"Add the butter or oil (use sparingly, as the bacon will make more fat as it cooks). Be mindful of spattering grease." +4942,Make Bacon Wrapped Hot Dogs,4,none,5,Add the bacon-wrapped hot dogs.,"Sprinkle with a little brown sugar, if desired." +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." +4944,Make Bacon Wrapped Hot Dogs,6,none,7,Remove skillet from the heat.,Carefully lift out the cooked hot dogs with tongs or a spatula. Place on paper towelling to drain excess grease. +4945,Make Bacon Wrapped Hot Dogs,7,none,8,"Serve with coleslaw, cheese, mustard, relish or whatever other condiments you enjoy with hotdogs.", +4946,Make Ackee and Saltfish,0,none,1,Wash the fish in cold water.,"Take ½ pound (227 g) of boneless, salted codfish, and place it in a colander. Rinse it thoroughly under cold water to remove the salt from the fish.If you don’t have a colander, you can simply place the fish in a bowl and place it under running cold water, tossing the fish in the water to remove the salt.;" +4947,Make Ackee and Saltfish,1,none,2,Soak the fish in hot water.,"When you’ve finished washing the salt from the fish, place it in a large pot or bowl. Cover it with hot water, and allow it to soak in the bath for an hour. Make sure that there is enough water to fully cover all of the fish.The hot water should be approximately 100 degrees Fahrenheit (38 degrees Celsius)." +4948,Make Ackee and Saltfish,2,none,3,Replace the water after an hour and soak again.,"After the fish has soaked for an hour, drain the water. Add a fresh batch of hot water to the bowl or pot, and allow the fish to soak for another hour so it soaks for a total of 2 hours over all." +4949,Make Ackee and Saltfish,3,none,4,Flake the fish and set aside.,"When the fish has soaked for a couple of hours, drain the water. Use a fork to gently flake the codfish in a bowl, and set aside.You don’t necessarily have to flake the fish. If you prefer larger flakes, you can break it apart using clean hands." +4950,Make Ackee and Saltfish,4,none,5,"Heat the oil in a skillet, and add the garlic.","In a medium size skillet, allow ½ cup (118 ml) of vegetable oil to heat for 3 to 5 minutes over medium high heat or until it shimmers. Next, mix 4 cloves of finely chopped garlic into the pan, and cook for 30 seconds.If you don’t like a strong garlicky taste, you can reduce the garlic cloves to 2 or 3." +4951,Make Ackee and Saltfish,5,none,6,Mix in the thyme and cook briefly.,"When the garlic has sauted briefly, add 1 sprig of fresh thyme to the pan. Allow it to cook with garlic for approximately 30 seconds.You can replace the sprig of thyme with 1 teaspoon (5 g) of dried thyme." +4952,Make Ackee and Saltfish,6,none,7,"Stir in the onions, scallions, peppers, and Scotch bonnet pepper, and cook for several minutes.","After you’ve added the thyme, mix 2 sliced onions, 4 chopped scallions, 1 cup (149 g) of sliced bell peppers, and ¼ Scotch bonnet pepper that’s been seeded and finely chopped into the skillet. Stir the mixture well, and let it cook for 5 minutes.You can also add a medium tomato that’s been cut into cubes in with the onions, scallions, and peppers if you desire. While a Scotch bonnet pepper is the classic option for this recipe, you can substitute any hot chili pepper." +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." +4955,Make Ackee and Saltfish,9,none,10,Mix in the pepper and remove the skillet from the heat.,"When the ackee is heated through, sprinkle 1 teaspoon (2 g) of freshly ground black pepper into the mixture and stir gently to incorporate. Next, remove the skillet from the heat and let it sit for a minute or two." +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." +4957,Cook Wheat Berries,0,A,A1,Place the wheat berries in a bowl.,Cover with water. Leave to soak overnight.; +4958,Cook Wheat Berries,1,A,A2,Drain.,Rinse well using cold water. +4959,Cook Wheat Berries,2,A,A3,Fill a pan with water.,Add the rinsed wheat berries. +4960,Cook Wheat Berries,3,A,A4,"Bring the pan to a boil, then reduce the heat to simmer.", +4961,Cook Wheat Berries,4,A,A5,Simmer for 1 to 1 1/2 hours.,The wheat berries should be tender and chewy. +4962,Cook Wheat Berries,5,B,B1,Soak overnight and drain as above., +4963,Cook Wheat Berries,6,B,B2,Use two cups of water for each cup of wheat berries., +4964,Cook Wheat Berries,7,B,B3,Microwave for 25 minutes.,Keep an eye on it and add more water if needed. +4966,Make Succotash,0,A,A1,Boil the fresh butter or lima beans.,"Combine 2 cups of fresh, shelled lima beans or butter beans and 1 teaspoon kosher salt in a large sauce pan. Cover contents of the sauce pan with water and bring to a boil. Continue to skim the surface of the water until it is clear. Partially cover the sauce pan with a lid and let the beans cook for 30 to 40 minutes.If you do not have fresh beans, you may use frozen lima or butter beans. Cook the frozen legumes as instructed on the package.;" +4967,Make Succotash,1,A,A2,Strain the beans.,Turn off the burner and remove the pot from the heat. Pour the contents of the pot into a colander to strain the tender beans. Set the cooked legumes to the side. +4968,Make Succotash,2,A,A3,"Shuck, clean, and cut the corn.","Shuck two large ears of corn. Rub the kernels with a fresh terry cloth towel to remove the silks. Hold the clean cob vertically, placing one end on a cutting board. With a sharp knife, slice down the length of the cob to remove the kernels." +4969,Make Succotash,3,A,A4,Sauté the corn and beans in butter.,"Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is foaming, stir in the corn. Lightly season the corn with salt and pepper. Cook the corn for 1 to 2 minutes and then stir in the beans. Season the beans and corn with salt and pepper. Cook for 1 more minute." +4970,Make Succotash,4,A,A5,Mix in the cream and diced ham.,"Sprinkle in ¼ cup diced country ham. Pour ¼ cup heavy cream over the corn-bean-ham mixture. Continue to cook until the cream has reduced, glazing the vegetables and ham.Turn off the burner and remove the succotash from the heat. Season the dish to taste and serve." +4971,Make Succotash,5,B,B1,Prep the ingredients.,"Before you can make the succotash, you may have to cut, mince, dice, and perhaps shell some of your ingredients. The amount of prep time required largely depends on your use of fresh or frozen ingredients. Your prep time may include: Shelling and rinsing 1 ½ cups edamame. Chopping ½ cup red bell pepper Mincing 2 cloves of garlic Shucking 3 small ears of corn and cutting off the kernels Chopping ¼ cup onion Chopping 2 tablespoons fresh parsley Chopping 1 tablespoon fresh basil" +4972,Make Succotash,6,B,B2,Sauté the vegetables.,"Pour 2 tablespoons vegetable oil into a large, nonstick skillet. Heat the oil over medium heat. Add ¼ cup red bell pepper, ¼ cup onion, and 2 cloves of minced garlic. Cook these ingredients for 2 minutes, stirring regularly. Add 1 ½ cups edamame, 2 cups corn, and 3 tablespoons white wine or vegetable stock. Cook for an additional 4 minutes, stirring frequently." +4973,Make Succotash,7,B,B3,Season and serve the succotash.,"Turn off the burner and remove the skillet from the heat. Season the succotash with ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, 2 tablespoons fresh parsley, and 1 tablespoon fresh basil. Transfer the dish to a serving bowl and serve." +4974,Make Succotash,8,C,C1,Combine the ingredients in your slow cooker.,"This slow cooker recipe requires minimal prep aside from some light chopping and measuring. Rinse and chop ¼ cup of green onion. Set the chopped green onion to the side. Open one 28 ounce can of diced tomatoes. Pour the undrained tomatoes into the slow cooker. Add 2 cups of frozen lima beans and 2 cups of corn to the slow cooker. Pour ½ cup of chicken or vegetable stock over the ingredients. Sprinkle in the chopped green onion, 1 tsp salt, 1 tsp dried thyme, and 1 tsp pepper. Stir the succotash." +4975,Make Succotash,9,C,C2,Cook the succotash.,"Cover your slow cooker. Place your slow cooker on low and let the succotash cook for seven to nine hours. Alternatively, you may cook the succotash on high for three-and-a-half to four-and-a-half hours." +4976,Make Succotash,10,C,C3,Serve the succotash.,Uncover the succotash and transfer it to a serving dish. Enjoy this traditional American side dish! +4977,Make Cheesy Salsa Mini Meat Loaves,0,none,1,Gather all of the cooking utensils and ingredients you will need.,; +4978,Make Cheesy Salsa Mini Meat Loaves,1,none,2,Preheat the oven to 400 degrees (F).,"By the time you're done mixing the ingredients together, the oven will be ready to cook the meatloaf!" +4979,Make Cheesy Salsa Mini Meat Loaves,2,none,3,"Mix the egg, ground beef, crackers, onions, 1 cup of cheese, and 1/2 cup of salsa thoroughly in a mixing bowl.","For Beginners, you may want to crack the egg in a separate bowl first so you can easily get out any part of the shell that came with the egg." +4980,Make Cheesy Salsa Mini Meat Loaves,3,none,4,Spray the muffin pan with non-stick cooking spray or coat lightly with edible oil., +4981,Make Cheesy Salsa Mini Meat Loaves,4,none,5,Press the mixture evenly into each of the 12 muffin cups.,"Using the spoon, make a small indention in the center of each. Make sure the indention's are not too small because you want to leave enough room for the rest of the salsa and cheese." +4982,Make Cheesy Salsa Mini Meat Loaves,5,none,6,Bake for 20 to 25 minutes or until the meat loaves have reached an internal temperature of 165 degrees (F)., +4983,Make Cheesy Salsa Mini Meat Loaves,6,none,7,Remove the pan with oven mitts and top the meatloaves with the rest of the salsa and cheese.,Be careful not to touch the pan while adding the ingredients because it's still hot. +4984,Make Cheesy Salsa Mini Meat Loaves,7,none,8,Bake for 3 more minutes or until the cheese has melted.,Let the meatloaves cool so you can easily remove the meatloaves from the pan. +4985,Make Cheesy Salsa Mini Meat Loaves,8,none,9,Grab a plate and enjoy!, +4986,Cook a Veal Roast,0,none,1,Preheat oven to 350 degrees (turn down temperature to 325 degrees after one hour).,; +4987,Cook a Veal Roast,1,none,2,Cover meat with a layer of mustard.,"Place half of the onions over the bottom surface of your roasting pan. Place veal on top of onions. Sprinkle onion soup mix all over the meat, allowing some to fall to bottom of pan. Do the same thing with the garlic powder, paprika, thyme, salt and pepper - allow a bit to fall to bottom of pan. Drizzle oil over top of roast. Add some water or wine, if desired, to bottom of roasting pan, only enough to make it 1/2"" deep." +4988,Cook a Veal Roast,2,none,3,"You also choose to add vegetable, chicken or beef stock to the pan instead of water or wine.",A combination of liquids can also work - it depends on your taste preferences. +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." +4990,Cook a Veal Roast,4,none,5,"After one hour, turn heat down to 325 degrees.", +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. ; +4993,Roast Brussels Sprouts,1,A,A2,Preheat the oven to 400ºF/200ºC.,"If the baking pan is not nonstick, line with parchment paper to prevent sticking." +4994,Roast Brussels Sprouts,2,A,A3,Place the Brussels sprouts halves into the baking pan.,Add the olive oil and gently toss with your fingers to coat the sprout halves. +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. +4997,Roast Brussels Sprouts,5,A,A6,Remove from the oven.,Serve either individually on warmed plates or in a single bowl for self-serving. +4998,Roast Brussels Sprouts,6,B,B1,Trim the Brussels sprouts.,Remove any scrawny outer leaves. Halve each sprout lengthwise. +5000,Roast Brussels Sprouts,8,B,B3,Place the Brussels sprouts halves into the baking pan.,"If using pancetta, add now." +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. +5002,Roast Brussels Sprouts,10,B,B5,Place in the preheated oven.,"Roast for 20 to 30 minutes. About halfway through, toss again and return to the oven." +5003,Roast Brussels Sprouts,11,B,B6,Remove from the oven when browned.,Immediately drizzle with the balsamic vinegar. Toss through. +5004,Roast Brussels Sprouts,12,B,B7,Serve hot., +5005,Cook Spaghetti alla Carbonara,0,A,A1,Start a pot of boiling water and cook the pasta.,; +5006,Cook Spaghetti alla Carbonara,1,A,A2,"Combine the eggs, cheese, salt and pepper in a small bowl and beat with a fork.","Add only enough cheese to make it somewhat thick. If it looks like cake batter, you have added too much cheese." +5007,Cook Spaghetti alla Carbonara,2,A,A3,Add some olive oil to a small saucepan and cook the pancetta thoroughly.,Keep warm until pasta is done. +5008,Cook Spaghetti alla Carbonara,3,A,A4,Add the pasta and pancetta to the bowl and begin stirring gently.,The grease from the bacon and the heat from the pasta will cook the eggs enough to prevent disease. +5009,Cook Spaghetti alla Carbonara,4,A,A5,Finished., +5010,Cook Spaghetti alla Carbonara,5,B,B1,"Slice bacon into 1/2"" pieces and put in fry pan (don't turn on stove heat yet).", +5011,Cook Spaghetti alla Carbonara,6,B,B2,Bring water to boil in the heavy pot for the pasta., +5012,Cook Spaghetti alla Carbonara,7,B,B3,"Once the water is boiling, put the pasta in and set a timer for 10 minutes.", +5013,Cook Spaghetti alla Carbonara,8,B,B4,Turn on heat under the fry pan to medium-high to begin cooking the bacon., +5014,Cook Spaghetti alla Carbonara,9,B,B5,"Cook the bacon - adjusting the heat as necessary to render fat out of the bacon, but avoid cooking the bacon to the crispy stage - you really want it soft and just slightly browned.", +5015,Cook Spaghetti alla Carbonara,10,B,B6,Timing is critical - you should be able to have the bacon cooked in the 10 minutes it takes to cook the pasta - you may need to lower the heat to keep the bacon hot., +5016,Cook Spaghetti alla Carbonara,11,B,B7,Quickly dump the pasta in the strainer and shake quickly to remove excess water - do not rinse - return to the hot pot you used to boil the pasta., +5017,Cook Spaghetti alla Carbonara,12,B,B8,Pour the contents of the fry pan (bacon and fat) over the pasta in the pot and begin to stir - coating the pasta with the bacon fat., +5018,Cook Spaghetti alla Carbonara,13,B,B9,Add the beaten eggs and continue to stir - the eggs will cook from the heat of the bacon fat and hot pasta (and still hot pot)., +5019,Cook Spaghetti alla Carbonara,14,B,B10,Add the grated Parmesan cheese and continue to stir - the cheese will melt from the heat of the bacon/pot., +5020,Cook Spaghetti alla Carbonara,15,B,B11,Begin to sprinkle in the course ground pepper - stirring - until the pasta mixture is speckled with pepper - typically over a tablespoon of course ground pepper - more or less to taste., +5021,Cook Spaghetti alla Carbonara,16,B,B12,Serve immediately - the combination of Parmesan cheese and pepper make this a wonderful dish - it can be served as a side or main dish (depending on serving size), +5022,Make Pho,0,none,1,Collect beef bones.,"Although your pho will get a lot of its flavour from the ingredients you throw into it while cooking, it's a good idea to rely on beef bones for the majority. A lot of beef flavour sinks into bone marrow, making bones a perfect tool for creating hearty broths. It's recommended you fill up a pot with water and put in the bones as early as you can. A broth needs at least 6 hours simmering to complete, and you'll want to replace the bones with meat ingredients at an earlier stage. On the other hand, you can buy a storebought beef stock for the purpose of your broth. It won't have the same hearty, homemade quality to it, but you'll be able to make the soup in a fraction of the time.;" +5023,Make Pho,1,none,2,Gather your beef parts.,"One of the things that turns off some Western diners to pho is the variety of different beef types in the soup. Ingredients like tendon and bone marrow may seem like weird addition, but they soak in the broth flavour very well and can be recommended as a result. Beef is the standard meat used in pho. Standard rare beef chunks are fine, but the less common pieces can typically be purchased at a butcher's shop.Beef chuck is a common purchase for pho, with lots of fat to go in the soup. Brisket is a flavourful and lighter alternative to chuck. Oxtail and cow shin are great for pho. The bone marrow has lots of gelatin and combines with the broth well. Gelatin is incredibly nutritious and will add to the feeling of warmth you get after eating pho. Beef flank is a lean type of beef. Because it doesn't taste as good once it's been simmered for a long time, it's recommended you place rare thin strips of it in once the dish is finally being served. Chicken isn't recommended as part of a pho soup. It doesn't cook as well in the broth. However, versions of pho do exist with chicken and even pork, so if it sounds like something you might prefer, you should give it a try." +5024,Make Pho,2,none,3,Cut your meat into pieces.,"If you're buying pieces of meat directly from a butcher's store, you may need to cut the beef into chunks for the pho. The chunks should be roughly bite-sized. If you have any doubts, try placing them on a spoon to see whether you need to cut them any further. You can add as much or as little The pieces should be smaller rather than larger in order to ensure they're properly cooked within the broth." +5025,Make Pho,3,none,4,Cook your beef.,"Cooking beef before adding it to the broth is actually optional. Although it's necessary if you're using a premade beef stock, the beef will cook when it's simmering in the broth. If you're trying to make pho in a faster time, it's a good idea to fry up your meat. Cook it until the meat is pink. Don't cook the meat beyond rareness. If you do, you'll lose the potential for tenderness that many people find so appealing about pho. Cook the beef in a pan on high heat. Add some canola oil to the pan and let it heat for 30 seconds before you add the beef onto the pan. Let the beef cook on both sides by turning it over. Try to get both sides of each piece cooked evenly. Though you can cook it however you'd like, it's recommended to leave the beef rare. The rest of it can be cooked in the pho broth itself. In order for the beef to cook naturally in the soup, you should set at least 6 hours aside. If there's any doubt, it's probably a better idea to cook your meat to rareness." +5026,Make Pho,4,none,5,Simmer a pot of water in beef bones.,"Beef bones are where you'll get the distinctive broth taste. It's recommended that you let the broth simmer for 3 hours with the beef bones in the soup. From there, the bones should have left their flavour in the broth, and you can replace the bones with the edible beef ingredients. Add salt to your pot to get a more striking taste." +5027,Make Pho,5,none,6,Replace the beef bones with the beef ingredients.,"Your beef parts should be added three hours after you first put the bones in the broth. From there, the soup should be left to simmer for an additional 3 hours. It's recommended you take out the bones before adding the rest as it can be difficult to extract the bones once the pot is filled." +5028,Make Pho,6,none,7,Throw charred onions and ginger into the mix.Onions and ginger help to give the pho that pleasant smokiness.,"Charred onions have the best effect. Take a pair of tongs and use them to hold onions over a gas-powered stove. From there, chop them up into thin slices and add them to the pho. You will definitely notice the improvement to your broth. Depending on how much you want the charred onions to inform the broth's taste, you can either add them early on with the beef ingredients, or you can serve it after adding the noodles as a garnish. For the sake of smokiness, it's recommended you add them with the beef." +5029,Make Pho,7,none,8,Boil rice noodles.,"In a separate saucepan, bring water to a boil. From there, take a handful of rice noodles and throw them in. Depending on the thickness of the noodles you're using, it can take up to five minutes for the noodles to properly cook.Once the noodles are sufficiently soft, strain them out of the second saucepan and add them to your main pho pot. To preserve their form, it's recommended you try blanching the noodles, taking them quickly from boiling to cold water as a way to quickly halt the cooking process. Let the dry noodles into a boil for 10-20 seconds until they have lost their stiffness, then immediately put them under cold water. This will ensure they are cooked properly, but will stop the cooking before they get soggy." +5030,Make Pho,8,none,9,Add vegetables.,"If you're making your own pho, you can practically add whatever vegetables you like into the broth. Because vegetables tamper with the broth's flavour, they should be steamed and added to the broth after it's finished cooking.Carrots and broccoli are most recommended, as they're spoon-sized and compliment the taste of the broth.Carrots are best cut into coin-thin slices so that they best soak up the flavour of the soup. Get the vegetables to a soft tenderness before adding. They will get softer still once added to the hot broth. The texture shouldn't be resistant to the teeth at all, but the vegetables should retain enough strength to keep their form." +5031,Make Pho,9,none,10,Top with spices.A great cook always tries to make his dish great on the eyes as much as the taste buds.,"Aromatic spices help improve the taste of the pho, but they're also great for adding that visual touch once the basics have been taken care of. Sprinkle cilantro and green onion atop your soup once the broth and main ingredients are ready for eating. Prepackaged pho spice blends are available, but they aren't recommended if you want the best-tasting pho." +5032,Make Pho,10,none,11,Serve with bean sprouts and lime wedges.The constant friend of pho has always been bean sprouts.,"Bean sprouts are a light and tasty thing to eat alongside your main course. Although you should serve them on a separate plate, the sprouts can be added to the broth once your meat and noodles begin to run out. Lime wedges are a nice touch as well, whether for adding tang to the broth or for fitting in a beverage. Storebought bean sprouts go bad within a couple of days, so it's a good idea to eat them shortly after they're purchased." +5033,Make Pho,11,none,12,Include sriracha and hoisin sauce.,"Most pho restaurants include a few spicy sauces to sweeten the deal. Whether you want to add these to the broth as you're making it or keep them at hand when you eat it is your decision. Generally speaking, these sauces are great to have when it comes time to eat. Rather than adding them from the start, you should keep them handy to calibrate the taste to your liking. Don't rely on spicy sauces to mask a weak broth. A top-notch pho won't need any sriracha to be delicious." +5035,Make Pho,13,none,14,Customize your recipe in the future.,"The great thing about pho is that you can customize it to your liking once you have the basic broth and noodles ready.Pho isn't a hard meal to make once you have the ingredients and process down, so it makes sense to play around with the recipe. Do you like extra beef or spice? Make it happen. A big part of the enjoyment in home cooking is the freedom to choose and experiment. If you've been to many pho restaurants before, you'll know a big thing about pho recipes are the portions and kinds of meat they use in the broth. Simply changing up the portions of one meat in exchange for another can change the experience of the meal." +5036,Make Djon Djon (Haitian Black Rice),0,none,1,Boil about 2 cups of Haitian mushrooms in about 4 cups of water on low heat for 20 minutes;, +5037,Make Djon Djon (Haitian Black Rice),1,none,2,"Strain the mushrooms from the liquid, but keep the liquid.",The liquid will be used as an ingredient for the rice +5038,Make Djon Djon (Haitian Black Rice),2,none,3,"Sauté the onions, and garlic in a lightly-oiled iron-cast pot until they are browned.", +5039,Make Djon Djon (Haitian Black Rice),3,none,4,Add the block of coconut cream block and allow it to melt into the dish., +5040,Make Djon Djon (Haitian Black Rice),4,none,5,Add and stir in the thyme leaves., +5041,Make Djon Djon (Haitian Black Rice),5,none,6,"Add the long-grained rice, while continuing to stir.", +5042,Make Djon Djon (Haitian Black Rice),6,none,7,Add the 4 cups of water that was drained off from the boiled mushroom mixture., +5043,Make Djon Djon (Haitian Black Rice),7,none,8,Add the salt and pepper into the mixture., +5044,Make Djon Djon (Haitian Black Rice),8,none,9,Stir in the Lima beans or green beans., +5045,Make Djon Djon (Haitian Black Rice),9,none,10,Bring the mixture to a boil until the water begins to evaporate., +5046,Make Djon Djon (Haitian Black Rice),10,none,11,Lower the heat and place the bonnet pepper on top of the rice.,Cover tightly and allow to cook for 20 minutes. +5047,Make Djon Djon (Haitian Black Rice),11,none,12,Place this rice dish on a plate and serve., +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.;" +5049,Cook Oxtails,1,A,A2,Cover the ingredients with liquid.,"Pour enough beef broth and red wine into the stockpot to cover the ingredients. Start with the beef broth and make up the difference with the red wine. If you still do not have enough liquid to cover the ingredients, add a little water or additional broth." +5050,Cook Oxtails,2,A,A3,Stew the oxtails for 2 1/2 to 3 hours.Bring the liquid to a boil over medium-high to high heat.,"After it begins to boil, stir it, cover the pot, and reduce the heat to medium. Let it simmer for 2 1/2 to 3 hours. Stir the oxtails every 15 to 30 minutes to ensure even cooking. If the liquid is still boiling rapidly after dropping the heat, you may need to drop the heat to medium-low. The oxtails should cook in simmering liquid, not rapidly boiling liquid. Remove the pot from the heat after the designated amount of time has passed." +5051,Cook Oxtails,3,A,A4,Warm the olive oil and flour in a skillet over medium heat.,"Heat the oil first for 30 to 60 seconds before adding the flour. Stir continuously for 3 minutes. Vegetable oil, bacon drippings, or shortening can also be used instead of olive oil." +5052,Cook Oxtails,4,A,A5,Remove 4 cups (1 l) of liquid from the stock pot.,"Add this liquid to the skillet and stir continuously until a thick gravy forms. You can also add a few dashes of browning sauce to the gravy to deepen the color. The gravy can be flavored with additional salt, pepper, and garlic powder, if desired. Remove the skillet from the heat." +5053,Cook Oxtails,5,A,A6,Coat the oxtails in the gravy.,"Transfer the oxtails from the stock pot to the skillet, coating them with the gravy by stirring them in. Heat over medium-low for 5 minutes." +5054,Cook Oxtails,6,A,A7,Serve warm.,Allow the oxtails to rest for 3 to 5 minutes before serving. +5055,Cook Oxtails,7,B,B1,Salt the oxtails.,"Rub the oxtails with the salt, using enough salt to coat the meat on all sides. Allow them to sit in a glass bowl at room temperature for 2 hours or in the refrigerator overnight." +5056,Cook Oxtails,8,B,B2,Rinse the salt off.,"Use running water and scrub the salt off with your fingers. You need to remove virtually all salt from the meat. Otherwise, you will end up with an excruciatingly salty dish by the end." +5059,Cook Oxtails,11,B,B5,Brown the oxtails.,"Add the oxtail slices cook for 5 to 10 minutes, stirring, until they are brown on all sides." +5060,Cook Oxtails,12,B,B6,Add the liquids and seasonings to the pot.,"Fill the pot with the beef broth and Balsamic vinegar. Use enough red wine to cover the top of the meat by 1 inch (2.5 cm). Mix in the rosemary, thyme, oregano, and tarragon." +5064,Cook Oxtails,16,C,C1,Heat the oil in a skillet.,"Use medium-high heat. Vegetable oil, bacon grease, or shortening may also be used instead of olive oil." +5065,Cook Oxtails,17,C,C2,Season and brown the oxtails.,"Sprinkle the oxtails with enough salt to season them and coat the slices in flour. Add them to the skillet and cook for 5 to 10 minutes or until evenly browned on all sides. This step could be skipped, but browning the meat beforehand adds a significant amount of flavor to the final dish.Coating the oxtails in flour leads to better browning." +5066,Cook Oxtails,18,C,C3,Transfer the oxtails and other ingredients to the slow cooker.,"Place the oxtails in the slow cooker. Cover with Balsamic vinegar, garlic, rosemary, oregano, thyme, and onion. Pour in the broth and add enough red wine to cover the meat by about 1 inch (2.5 cm). To make cleaning up easier, you could spray the inside of the slow cooker with nonstick cooking spray. You could also use a nonstick slow cooker liner." +5067,Cook Oxtails,19,C,C4,Cover and cook on low heat for 8 hours.,"You could also cook the oxtails for 3 to 4 hours on high. Do not stir the contents of the slow cooker or open the lid as it cooks. Doing so could release a significant amount of heat, and you may need to add an additional 30 minutes onto the cooking time simply by opening it for a few minutes." +5068,Cook Oxtails,20,C,C5,Serve warm.,Turn off the heat and transfer the oxtails to a serving platter. Let rest for 3 to 5 minutes before serving. +5069,Make Celery Soup,0,none,1,Wash the celery.,Chop it into small pieces. Dispose of most of the leaves but keep some back.; +5070,Make Celery Soup,1,none,2,Fry the chopped onion in the butter or oil in a large pot or saucepan.,"Fry without allowing it to go brown, over low heat, for about 5 minutes." +5071,Make Celery Soup,2,none,3,Add the celery and fry for another 5 to 10 minutes.,Stir occasionally to prevent the celery or onion from browning. +5072,Make Celery Soup,3,none,4,Pour in the stock or water.,Place the lid on the pot or saucepan. Allow to simmer for 30 minutes. The celery should be tender at the end of the simmering. +5073,Make Celery Soup,4,none,5,Remove from the heat.,Allow to cool a little. Pour the soup into a blender or a processor. Puree it until smooth. Season to taste. +5074,Make Celery Soup,5,none,6,Return to the pot or saucepan.,"Reheat very gently; you don't want it to get hot, just nicely warmed." +5075,Make Celery Soup,6,none,7,Serve.,"You can sprinkle grated cheese on the bowl if wished, or some chopped celery leaves from those you've kept back." +5076,Make Crepes Suzette,0,none,1,Make the caramel by placing the frying pan over high heat.,; +5077,Make Crepes Suzette,1,none,2,Add the sugar and water., +5078,Make Crepes Suzette,2,none,3,Stir to mix thoroughly using the wooden spatula., +5079,Make Crepes Suzette,3,none,4,Cook over high heat 2 minutes until start to thicken and turn into caramel., +5080,Make Crepes Suzette,4,none,5,Add the butter once the water evaporates and small bubbles form in the pan., +5081,Make Crepes Suzette,5,none,6,Mix butter mixture well., +5082,Make Crepes Suzette,6,none,7,Add the orange juice and mix well., +5083,Make Crepes Suzette,7,none,8,Add the lemon juice and mix well., +5084,Make Crepes Suzette,8,none,9,Reduce the mixture for about 30 seconds to thicken the sauce., +5085,Make Crepes Suzette,9,none,10,Fold the crepes into quarters and add them to the skillet to heat them., +5086,Make Crepes Suzette,10,none,11,Heat crepes for 1 minute., +5087,Make Crepes Suzette,11,none,12,Move the crepes with the wooden spatula to help incorporate the sauce while heating the crepes in the frying pan., +5088,Make Crepes Suzette,12,none,13,Heat the crepes until they are very hot to help the liqueur burn when lit by a match., +5089,Make Crepes Suzette,13,none,14,Pour the Grand Marnier over the crepes., +5090,Make Crepes Suzette,14,none,15,Light with a match to flambe the crepes.,Use extreme care when lighting the crepes. +5091,Make Crepes Suzette,15,none,16,Flambe for 5 seconds., +5092,Make Crepes Suzette,16,none,17,Place 1 crepe on each dessert plate., +5093,Make Crepes Suzette,17,none,18,Drizzle some of the orange sauce over each crepe., +5094,Make Crepes Suzette,18,none,19,Serves 4., +5095,Fillet a Rainbow Trout Fish,0,none,1,Wash the fish with water under the tap;, +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." +5097,Fillet a Rainbow Trout Fish,2,none,3,Start to cut at the bottom hole located on the stomach by the tail.,Cut all the way up to the gills. +5098,Fillet a Rainbow Trout Fish,3,none,4,When the stomach is open you will see intestines.,"You will have to clean everything including the bones. When taking the bones out, you can use your hands to remove them, but make sure the intestines and the bones are removed." +5099,Fillet a Rainbow Trout Fish,4,none,5,Remove the head.,You will now look for the gills and placing your knife closest to the head and start cutting. +5100,Fillet a Rainbow Trout Fish,5,none,6,"When removing the tail, you will need to start cutting 1 inch (2.5 cm) above the tail.", +5101,Fillet a Rainbow Trout Fish,6,none,7,Double check for any bones or intestines., +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. +5103,Fillet a Rainbow Trout Fish,8,none,9,Fire up the BBQ and start cooking or place it in the freezer for later enjoyment., +5104,Make Eggs in a Basket,0,A,A1,Cut a hole in the bread.,"In the middle of the bread, cut a hole with approximately a 2-inch diameter. An alternate way to prepare the bread is to cut a square into the bread with a knife. Choose any bread you like. White, wheat, sourdough, baguette, rye - anything you'd like will make a tasty dish. You can make a hole with a glass, a jar, or the top to cooking spray. Press the item into the bread and the hole should be easily removed. To make a treat for the kids, you can also use fun-shaped cookie cutters to cut out the shape in the middle. Suggest that they use the remaining cut-out piece to dip in the yolk. For a romantic breakfast, use a heart-shaped cookie cutter to cut out the center. If you don't have a cookie cutter, try cutting a heart with a knife.;" +5105,Make Eggs in a Basket,1,A,A2,Fry the bread.,"Add butter to the frying pan. While the butter is melting in the pan, spread more butter on both sides of the bread. Place the bread in the pan. Fry the bread on medium until it begins to brown.Flip the bread over. Allow this bread to cook until it is a golden brown. You can butter the removed ""hole"" and fry it along with the egg for an added treat. Many people dip this bread into the yolk. You can also use vegetable, coconut, or grapeseed oil instead of butter." +5106,Make Eggs in a Basket,2,A,A3,Add the egg.,"Before placing the egg in the hole, add more butter to the pan in the open hole of the bread. Crack the egg open and drop the egg into the hole. If you would like less whites in the dish, separate the egg whites from the yolks. Place the yolk in the hole and add a small amount of whites. This will cause the egg to cook faster.Add ham or bacon to the egg, place a piece of cheese on top of the bread, or you can add spices, such as salt, pepper, or paprika for a slight variation." +5107,Make Eggs in a Basket,3,A,A4,Fry the egg.,"Let the egg cook for an additional minute or two. Then, carefully flip the bread to fry the other side. Make sure the egg whites are fully cooked. The whites should not be runny or jiggly.Before you flip the bread and egg, lift the edge of the bread up with a spatula. Make sure the egg has solidified and started to brown before you flip it over.The egg will start to set into the bread when it is done. If you like runnier eggs, cook for less time. If you like harder yolks, cook for longer.Try spraying the top of the uncooked side with some cooking spray or adding butter before flipping to make sure it doesn't stick. If you wish, season with salt and pepper, or even paprika and other spices, as you cook eat side of the egg." +5108,Make Eggs in a Basket,4,A,A5,Serve.,Place your eggs in a basket on a plate. You can eat it with a fork or like a piece of toast. +5109,Make Eggs in a Basket,5,B,B1,Preheat oven to 400°.,"Spray ramekins or a muffin pan with cooking spray, or line them with parchment paper." +5110,Make Eggs in a Basket,6,B,B2,Place bread in ramekins.,"Butter the bread on both sides and fit into the ramekins or muffin pan. Press them gently into the ramekins, allowing the edges to fold over each other. Since this recipe is baked instead of fried, it is a healthier, calorie friendly variation. To cut calories and make a healthy dish, choose bread with less calories and carbs. To cut even more calories, do not butter the bread. Instead, place it in the ramekins as is. Another variation is to cut holes into a loaf of French bread instead of placing bread into the ramekins.Baking eggs into a French loaf is not a healthier, lower carb, calorie friendly option." +5111,Make Eggs in a Basket,7,B,B3,Bake the eggs.,"Break one egg into each ramekin or muffin tin. Place into the oven and bake for approximately 20 minutes, or until the egg whites are cooked. If you would like harder yolks, cook for longer." +5112,Make Eggs in a Basket,8,B,B4,Remove from oven.,"After letting the ramekin or muffin tin cool, remove the bread bowls and place onto plates. Use a knife to loosen if the bread has stuck to the pan. Sprinkle seasonings such as salt, pepper, paprika, or garlic on top for flavor. Other options include topping with shredded cheese, bacon or ham, tomatoes, or avocado." +5116,Cook Prime Rib,0,none,1,Select the type of Beef Bone-In Rib Roast you want.,"This may not be called ""Prime Rib"" at your local grocery store or butcher's as ""prime"" is a grade used by the USDA and, in this context, it refers to a kind of cooking. But, rest assured, Beef Bone-In Rib Roast is what you want. If you are really thinking ahead, you can special order a prime-quality Beef Bone-In Rib Roast. Ask your butcher when he can have you one ready by. Odds are one won't be readily available because the cost incurred is much higher than other grades. You're looking for ribs 6 through 12. If your butcher knows his meat, he'll get you one from the small end toward the back of the rib section. It's generally leaner and gives you more bang for your buck. This is usually called the first cut on the loin, or small, end, because the ribs get larger as they get closer to the shoulder.If you prefer more fat, you may want to go a different route. To help you decide, the small end is where the Ribeye steaks are produced and the large end is used for Delmonico steaks. Does that help? ;" +5117,Cook Prime Rib,1,none,2,Choose the size of your rib roast.,"Figure about 2 people per rib. So, for six people, you'll need 3 ribs. For fourteen people, you'll need 7. If you have less than six people, you're better off going with individual steaks -- too small a slab of meat won't cook like you want it to. Always check the date your beef was packaged. If it's been sitting around in the store for a tic, it's not good. It should have a bright red color and absolutely no dry or brown edges. If there's any damage to the wrapping, set it down and choose another option." +5118,Cook Prime Rib,2,none,3,Have your butcher tie the roast.,"You'll need the prime rib tied before roasting, so you might as well get it done right when you buy it. If it's left untied, the outer layer will overcook, pulling away from the muscle. This is totally protocol for it to be done for you, so don't be shy. However, if you forget to ask or if for some odd reason he cannot or does not, here's how: Trim your roast of any excess fat -- but leave on a thin layer to protect it while it cooks. If it's more than 1"" (2.5 cm) thick, it's gotta go. But leave that much on to give your meal more flavor. Run the twine parallel to the bone and tie at both ends. This literally ties the meat to the bones, keeping it together. Tie around the meat in between the bones and don't forget about the chine bones on the end." +5119,Cook Prime Rib,3,none,4,Leave the roast out until it hits room temperature.,"This should take about 2-4 hours and is absolutely essential. If you don't let the roast come to room temperature, you'll regret it: It will take longer to cook your roast, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center. The amount of time it takes greatly depends on the size of your cut. Use your best judgment on room temperature times." +5120,Cook Prime Rib,4,none,5,Set the oven to 450°F (232°C).,This is to sear the roast initially -- you will bring the temperature down after this blast of heat. Put the oven rack on a lower tier. +5121,Cook Prime Rib,5,none,6,"In a stainless-steel or metal roasting pan, place your roast.","Either ribs side down or fat side up is okay. When choosing a pan, make sure the sides are at least 3"" (7.5 cm) deep. Nonstick pans are a waste of energy. You'll get fewer tasty bits that give your au jus or gravy flavor. And the rib bones serve as a natural rack, so you won't need a metal one." +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." +5123,Cook Prime Rib,7,none,8,Sear the prime rib at this temperature for 15 minutes.,"Then turn the oven to 325°F (162°C) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do not cover the roast." +5124,Cook Prime Rib,8,none,9,Let roast for the allotted time.,"To figure out the total cooking time needed for your roast, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare.Grab your meat thermometer (an instant-read digital one makes it easy) and check the internal temperature about 45 minute before you think the prime rib will finish. If anything, start checking early; if something's going wrong, you'll be able to catch it. Meat thermometers will only give you an accurate reading if you're inserting it into the thickest part of the beef. It should not be touching fat or bone. Cook until the temperature is 120° F (49°C) (or your desired temperature).Rare starts at 120°F (49°C) regardless of size. Medium rare is between 125° and 130°F (51° to 54° C). To make sure you're getting the doneness you desire, use a good digital meat thermometer." +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." +5126,Cook Prime Rib,10,none,11,"Grab a long, thin, sharp knife.","Sharpen your carving knife, if necessary, using either a sharpening rod or stone. To use a sharpening rod, pull the edge of the knife down and across the rod, holding it at a 22° angle (you know what that looks like, right?). Repeat this process 5 to 10 times. If you're using a sharpening stone, hold your knife at a 10° to 15° angle to the stone. Push back and forth in smooth, steady strokes." +5127,Cook Prime Rib,11,none,12,Place the roast on a large meat cutting board.,"If you have one with a well at one end to contain the juices, good for you. First things first, remove the cooking twine with a knife or scissors and dispose." +5128,Cook Prime Rib,12,none,13,Start carving.,"To make it easy on yourself, use a carving fork to hold the roast in place. Turn the platter to where the rib bones are on your left if you are right-handed, or on your right if you use your left hand to carve. Using your ultra-sharp carving knife, make one cut, slicing off the chine bones (the bones on the large end) to sever the meat from the bones in one piece. Save the bones for nibbling on later. Or, if you're crafty in the kitchen, make a scrumptious soup!" +5129,Cook Prime Rib,13,none,14,Set roast cut-side down.,"Slice the meat across the grain to the thickness you prefer. 1/4 - 1/2"" (.6-1.25 cm) is fairly standard. Serve, enjoy, loosen your belt a notch, and moan away in prime rib ecstasy." +5130,Parboil Broccoli,0,none,1,Prepare the broccoli florets.,"Wash, cut, and dry before adding.;" +5131,Parboil Broccoli,1,none,2,Prepare a pot with water.,Bring it to the boil and add a little salt to it. +5133,Parboil Broccoli,3,none,4,Place the broccoli into the boiling water.,Only cook it for 2 minutes or for however long your directions say. +5134,Parboil Broccoli,4,none,5,Remove from the pot.,Use tongs or a strainer to get the broccoli out quickly. +5135,Parboil Broccoli,5,none,6,Plunge it into the bowl of ice water.,"This will ""shock"" the broccoli and immediately stop it cooking any further." +5136,Parboil Broccoli,6,none,7,"Once it is cool, drain the ice water and leave the broccoli in a colander ready for use as needed.", +5137,Parboil Broccoli,7,none,8,Use in the recipe of choice., +5138,Make Grilled Artichokes,0,none,1,Bring to a boil one large pot of water (enough to contain all artichokes).,Proceed through step #8 while water is boiling.; +5139,Make Grilled Artichokes,1,none,2,Squeeze one lemon quarter in boiling pot to prevent browning., +5140,Make Grilled Artichokes,2,none,3,Add a pinch of salt and sugar to the pot of boiling water to retain flavor., +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!, +5154,Make Mangonadas,1,none,2,Add ingredients to a food processor or blender.,You will add the following: 1/2 cup spreadable apricot fruit Juice of 1 lime 2 1/4 teaspoons ground ancho chili pepper 2 tablespoons apple cider vinegar Rehydrated apricots. +5155,Make Mangonadas,2,none,3,Blend the ingredients in the food processor or blender.,"Use a high setting.Make sure the ingredients are evenly mixed. The ingredients may stick to the side of the food processor. In this case, use a spatula to scrape the sides of the bowl. If you don't have a food processor or traditional blender, you can try using a hand blender." +5156,Make Mangonadas,3,none,4,Store the chamoy in an airtight jar or container.,"You will need to refrigerate the chamoy if you aren't using it right away. For the mangonadas, you will only need 2-3 tablespoons of the chamoy. Measure this out and store the rest. This should keep well in the refrigerator. You can use the rest as a dipping sauce or in a salsa." +5157,Make Mangonadas,4,none,5,Add 2 cups of frozen mango chunks to a blender.,"Pour 1 cup of freshly squeezed orange juice on top.Seal the lid of the blender tightly. Pulse the blender to mix the ingredients. Blend until the mixture is smooth, like a slushie." +5158,Make Mangonadas,5,none,6,Get several small jars.,You will use these to serve the mangonadas. Divide 2-3 tablespoons of chamoy between the jars. Spoon the chamoy into each jar.Spread it around the side and inside of the glass using a knife or back of a spoon. This will allow this spicy condiment to be tasted throughout the mangonada. It should be a relatively thin layer. +5159,Make Mangonadas,6,none,7,Fill the mangonada jars.,You will need to add the frozen mango juice and prepare the topping. Pour the mango and orange juice mixture into each glass. It should still be the consistency of a slushie. Spoon a small amount of chamoy on top of each glass. Swirl this with a spoon to create a design and to mix the flavors. Top with a sprinkling of chili-lime salt. Enjoy on a hot day! +5160,Make Mangonadas,7,none,8,Add 2 pounds of fresh chopped mango to a food processor or blender.,"Pour in 1 cup of sugar, and 1/2 teaspoon salt. Seal the lid on the blender or food processor tightly. Process until completely smooth. Use the pulse setting on high." +5161,Make Mangonadas,8,none,9,Pour the mixture into a container.,Put this into the freezer.You will need to freeze the mango mixture until it is completely frozen. This will take approximately 5 hours. Be patient. Making mangonadas from fresh fruit takes much longer than using frozen fruit because of this step. +5162,Make Mangonadas,9,none,10,Scoop out the frozen mango mixture.,Add it to a blender or food processor. This might be difficult if the mixture is very hard. Try using an ice cream scoop or sturdy spoon to scoop out the mixture. Blend the frozen mangonada mixture until it is smooth like a slushie. +5163,Make Mangonadas,10,none,11,Find several small jars and fill them with the frozen mixture and chamoy.,"Top each jar with lime juice and ground chili. Spoon a little bit of chamoy into each jar. Spread it around the inside of the jar with knife or back of a spoon. Add a layer of frozen mango mixture, then top this with a small amount of chamoy. Repeat this layering until the jar is full. Pour a small amount of lime juice on top of each jar and sprinkle some ground chili as a topping." +5164,Make Mangonadas,11,none,12,Consider serving this recipe as individual popsicles.,"To do this, pour the mango mixture (from step 1) in several small cups or popsicle molds.Put a popsicle stick in each. Freeze the individual popsicles until hardened. Cut away the disposable cup or pop the popsicles out of molds. Top each popsicle with some chamoy, squeeze a little lime juice on top, and sprinkle with ground chili." +5165,Cook for a Southern Fish Fry,0,none,1,Select your fish.,"In the south, catfish are probably the number one choice, but near clean, sandy bottomed bayous and bays, black mullet are also popular and inexpensive, and easy to prepare. ;" +5167,Cook for a Southern Fish Fry,2,none,3,Prepare your fish.,"After the fish have been cleaned, rinse them with fresh water and while they are wet, drop them in a container of seasoned cornmeal. The type of meal is up to the individual, but medium to fine grind yellow Cornmeal is popular in the south. Salt is the only usual seasoning, but when you get the hang of it, you may want to experiment with other spices. For a finer crust, you can add one part all purpose flour to each 4 parts of Cornmeal. This will allow the fish to cook longer before they brown, for a more well done fish." +5168,Cook for a Southern Fish Fry,3,none,4,Shake the fish pieces in the meal until they are thoroughly coated.,"Leave them in the mealing container until they are ready for the fryer. This will help the Cornmeal to adhere better to the fish, giving them a good coating when they fry." +5169,Cook for a Southern Fish Fry,4,none,5,"Heat the oil in your cooker to about 330-350 degrees (F), being careful not to allow it to get too hot.","Ease pieces of fish into the hot oil one at a time until it is near its cooking capacity, being careful to avoid splashing the oil." +5170,Cook for a Southern Fish Fry,5,none,6,Watch the fish carefully as they cook.,"They will begin to float as they become done, making it easy to observe the color of the pieces. When they are a golden to medium brown, remove them and allow the pieces to drain in a pan or cardboard box lined with paper towels. This is where a basket or strainer comes in handy, since all the fish can be lifted out at one time, the excess oil will drain back into the pot, and the pieces dumped into your holding container." +5171,Cook for a Southern Fish Fry,6,none,7,Begin preparing hushpuppies as the fish are frying.,"Because hushpuppies are made with a mixture of cornmeal and wheat flour, adding the liquid to the recipe too early will allow the dry ingredients to absorb too much, making them very heavy and dense." +5172,Cook for a Southern Fish Fry,7,none,8,"Chop a whole onion finely, place it into a suitable container, and add eggs and milk.","Mix these ingredients completely. When the last batch of fish are placed into the fryer, add the Cornmeal mix (or separately, 2 parts cornmeal, one part all purpose flour, baking powder, and salt) to the previous ingredients and mix once more." +5173,Cook for a Southern Fish Fry,8,none,9,"Remove the last of your fish, and begin dropping the hushpuppies into the hot oil.","Use a spoon to dip batter from your bowl (or other container), then, holding it just above the oil, let it slide off of your spoon. Drop as many hushpuppies as the oil can easily cook. When the hushpuppies are done (cooked) on the bottom, they should float up and the heavier, raw batter on top will cause them to flip themselves over to continue cooking on the other side. Shaking the frying basket will help them do this." +5175,Cook for a Southern Fish Fry,10,none,11,"Serve your fish and hushpuppies with baked beans, cole slaw, potato salad, cheese grits, or other choices of side dishes and a tall glass of iced tea.", +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. ;" +5177,Grill Vegetables,1,none,2,Clean the grill.,"Once it is hot, this will be easy to do. Grab your grill brush and get each nook and cranny of the grate. Then, dab a paper towel in oil and wipe it down to prevent sticking. You'll be glad you did this later when half of your vegetables don't end seared to the grate. Even though your vegetables have oil on them (they will, right?) you need this coating on your grill. Don't skip this step." +5178,Grill Vegetables,2,none,3,Boil certain vegetables.,"Dense root vegetables like potatoes, carrots, and beets take this extra step. They need to be precooked to let the grilling take effect. Boil them until they're partially cooked (only just starting to get tender) and proceed as normal. You don't have to boil them whole! Even if they are in smaller pieces, they need the extra cooking time." +5179,Grill Vegetables,3,none,4,Wash the veggies and pat them dry.,"Though raw vegetables are delicious and great for you, they still need to be clean! Run them under cold water and pat dry with a paper towel." +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." +5182,Grill Vegetables,6,none,7,"Alternately, use a marinade of lemon juice and olive oil.","Combine equal parts olive oil and lemon juice. Add fresh herbs like thyme, basil, chives, or rosemary. If you are a garlic fan, a couple cloves will add a good kick. Pour the marinade over the vegetables. Toss the vegetables to coat them and allow them to soak up the flavor for about an hour. Place these on the grill in a basket or tin foil packet. They are probably sliced into smaller pieces if they are marinated, so keep them above the flames. Depending on the vegetables you used, this could take just a few minutes. Make a taste test if you are unsure -- your tongue will know when they are done." +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." +5185,Grill Vegetables,9,none,10,Monitor for doneness.,"Once the vegetables are all on, keep an eye on them. Your peppers may finish twice as fast as your eggplant, so stay on the watch. If they're going too fast, move them to the edges of the grill where it's not as hot. Take off the vegetables as they finish and either put them above the grill (if applicable) or keep them warm on a separate rack or board." +5186,Grill Vegetables,10,none,11,Finished., +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.", +5192,Make Tater Tot Hotdish,5,none,6,Pre-heat the oven to 350 degree F (120 C).,Plan on the dish cooking in the oven for about 1 hour. Check on the dish after about 30 minutes. +5193,Make Tater Tot Hotdish,6,none,7,Serve and enjoy!, +5195,Make Pozole,1,none,2,Toast the chiles.,"The chiles should be seeded and toasted in a large skillet over medium-low heat until fragrant. The chiles should be about 5 to 6 inches (13 to 15 cm) each. Wipe them clean with a moist paper towel before proceeding. Use a sharp kitchen knife or a pair of kitchen scissors to cut the chiles open lengthwise, from end to end. Dig out the seeds and any large ribs. Heat a heavy skillet or griddle over medium-low heat without oil. Place the chiles on the skillet cut-side-down. Press them down and flip them over with a heat-resistant spatula until they become just barely darkened and fragrant. This should take about 1 minute per chile, and you should work in batches of 1 or 2 chiles at a time." +5196,Make Pozole,2,none,3,Soak the chiles.,Cover the toasted chiles with cold water and let them soak for about 30 minutes. Use a medium-size bowl. The chiles should soak until they are softened. +5197,Make Pozole,3,none,4,Toast the garlic and onion.,Add the garlic and onion to the heated skillet or griddle in batches. Toast each one until they are golden-brown with a few blackened spots. You need about 1/4 cup (60 ml) of peeled garlic. You can add up to twice as much if you prefer a stronger garlic taste. Turn the garlic as necessary to prevent it from blackening too much. The garlic will need to be cooked for about 8 minutes. Only flip the onion slices once. The onion needs to be cooked for roughly 15 minutes. +5198,Make Pozole,4,none,5,Puree the sauce ingredients.,"Blend together the drained chiles, tomatoes, garlic, onion, cloves, and allspice with a little water. After the chiles have finished soaking, drain them and place them into your blender. Add the tomatoes to the blender along with any tomato juice they are sitting in. Add the garlic, onion, cloves, and allspice, as well. Puree the sauce. Add up to 1/2 cup (125 ml) water, pouring in a little at a time, until the sauce becomes very smooth. This should take around 2 minutes." +5199,Make Pozole,5,none,6,Heat the puree.,"Heat the oil in a large stockpot before adding the puree. Fry the puree until it becomes thicker. Heat the vegetable oil in a 6-qt (6-l) heavy-duty stockpot over medium heat. A Dutch oven also works well. Add the puree. It will likely splatter, so prepare yourself. Reduce the heat to low. Fry the puree, stirring constantly with a wooden spatula or spoon, until it thickens. This should take about 5 minutes." +5200,Make Pozole,6,none,7,Stir in the remaining ingredients and finish cooking.,"Add 1 cup (250 ml) water, as well as the vinegar, sugar, and salt. After adding the water, raise the heat to medium-high and bring the sauce to a boil. Add the vinegar, sugar, and salt. You will need about 1 Tbsp (15 ml) salt, but you can add more or less depending on your own sense of taste. Reduce the heat again to medium or medium-low, so that the sauce sits at a steady simmer. Partially cover the pot, leaving a small gap to vent some of the steam. Cook, stirring occasionally, for 30 minutes. Add water, if necessary, to keep the sauce at the same consistency." +5201,Make Pozole,7,none,8,Toast and soak the chiles.,"Seed the poblano chiles and toast them in a skillet over medium-high heat until softened. Soak them in hot water for 20 minutes.Use a sharp knife or kitchen shears to cut the chiles open lengthwise. Scrape out any seeds and large veins from the chiles, and remove any stems. Heat a skillet or griddle on medium-high heat without oil. Add the chiles, cut-side-down, and roast them for 1 or 2 minutes until they soften. Flip them once during the cooking process and do not let them burn Add 3 cups (750 ml) of water to a medium saucepan and boil it over medium-high heat. Submerge the toasted chiles in the pot of hot water. Cover the pot and remove it from the heat. Let the chiles soften in the hot water for 15 to 20 minutes." +5202,Make Pozole,8,none,9,Sauté the pork.,"Add the cubed pork to a skillet of hot oil and cook until browned on all sides. Cover the bottom of a large skillet or Sauté pan with 1 to 2 Tbsp (15 to 30 ml) olive oil. Heat the oil on medium-high heat. Dry the pork chunks with clean paper towels and season with salt. Brown the pork for several minutes, stirring infrequently. Make sure that the pork is brown on all sides and that the pan does not become too crowded. If necessary, work in batches. For a richer taste, you can use multiple types of pork instead of just pork shoulder. Substitute 1/3 of the pork for pork spare ribs or baby back ribs, for instance, or half of the pork shoulder for pork loin.Chicken is another popular choice for pozole. You could use a combination of 6 skinless chicken drumsticks and 6 skinless chicken thighs instead of the pork in this recipe. While not as common as pork or chicken, beef can also be used in pozole. Instead of pork shoulder, add 2 to 2 1/2 lb (900 to 1125 g) beef shank, cubed, to the recipe." +5203,Make Pozole,9,none,10,Transfer the pork to the chile sauce.,"Add the browned pork to stockpot of hot chile sauce. Stir it into the sauce and increase the heat to medium-high so that it remains at a steady simmer. When adding the pork to the sauce, also scrape any browned bits off the bottom of the skillet and add those to the sauce, as well." +5204,Make Pozole,10,none,11,"Add the chicken broth, cilantro, salt, and hominy.","Stir these four ingredients into the chile sauce and simmer for 15 minutes. When adding the oregano, crumple it with your hands so that it breaks into more pieces as it goes in. Mexican oregano works best, but if you cannot find it, you can also use standard oregano. Add about 1 Tbsp (15 ml) salt. You can add more or less to taste, however. Rinse the hominy before adding it, especially if it came from a can. You can add more hominy if desired." +5205,Make Pozole,11,none,12,Cook for 2 to 3 hours.,"Reduce heat and partially cover the stockpot. Cook until the pork is completely tender. The pozole can be cooked for as little as 1 1/2 hours, but cooking it longer will result in a more tender dish. Leave the stockpot partially uncovered so that steam can escape. Reduce the heat enough so that the pozole just barely simmers." +5206,Make Pozole,12,none,13,Skim the fat.,"Use a ladle to skim excess fat from the top of the pozole once you finish cooking it. The amount of excess fat will depend on how fatty the meat you used was. More fat adds more flavor, but it also means that you will have more to skim off at the end." +5207,Make Pozole,13,none,14,"Add more salt, if desired.","Taste the broth. If it is too bland, you can add more salt, to taste, at the end. Make sure that you stir the salt in thoroughly after adding it. You will likely need to add 1 Tbsp (15 ml) or more, depending on your sense of taste." +5208,Make Pozole,14,none,15,"Add more water, as needed.","Since pozole cooks for so long, the sauce may reduce too much and become thick. If this happens, you will need to add more water at the end. Pozole should be very liquid. Add enough water to form a good broth consistency and heat another 10 to 15 minutes, or until thoroughly incorporated." +5209,Make Pozole,15,none,16,Arrange the garnishes in bowls.The garnishes are served alongside the pozole so that everyone can add what they want.,"Make sure that the lettuce, onion, and radishes are all shredded, chopped, or sliced thinly, making it easy to add them in small amounts. Cabbage can also be used instead of lettuce. Tostadas are crispy, fried corn tortilla shells. You can usually find them pre=packaged, or you can make your own by frying stale corn tortillas in a little hot vegetable oil. Alternatively, you can also use tortilla chips." +5210,Make Pozole,16,none,17,Dish out the hot pozole.,Ladle the hot pozole into individual serving bowls. Arrange the garnishes in the center of the table so that your family or guests can add garnishes as they please. +5211,Make Middle Eastern Lamb Stew,0,A,A1,Trim the lamb and grate the onion.,Get out 2 pounds (907 g) of lamb shoulder and carefully cut away any excess flaps of fat. Use a sharp knife to cut the lamb into 1-inch (2.5 cm) pieces and set the lamb aside. You'll also need to get out one small onion and peel it. Grate the onion using a cheese grater. Set the grated onion aside. You should end up with about 1/3 cup (50 g) of grated onion.; +5212,Make Middle Eastern Lamb Stew,1,A,A2,"Saute the lamb, onion, and seasonings.","Melt 2 tablespoons of unsalted butter in a large pot or Dutch oven over medium-low heat. Add the lamb pieces and grated onion along with most of the seasonings. Stir the stew mixture and cook it for 5 to 7 minutes. You should smell the seasonings, but the lamb shouldn't brown. You'll need to add these seasonings:4 cloves of garlic, minced 1 teaspoon of black pepper 1 teaspoon of salt 1 teaspoon of ground cinnamon 1 teaspoon of ground coriander 1 teaspoon of ground cumin ½ teaspoon of red pepper flakes ¼ cup (80 g) of apricot preserves ⅓ cup (80 ml) of red wine vinegar" +5213,Make Middle Eastern Lamb Stew,2,A,A3,Simmer the stew with the chickpeas and stock.,Open one 15-ounce (411 g) can of chickpeas and drain it. Rinse the chickpeas and then add them to the pot along with 2 cups (473 ml) of chicken stock. Bring the Moroccan stew to a simmer and turn the heat down to low. Cover the pot and let it bubble lightly for 1 hour and 15 minutes.You may need to adjust the heat as the lamb stew simmers. It should always be bubbling gently. +5214,Make Middle Eastern Lamb Stew,3,A,A4,"Stir in the raisins, parsley, and lemon juice.","Once the lamb is tender, stir in 1/4 cup (40 g) of raisins. Cook the stew for ten more minutes with the lid off. The raisins should soften and swell. Turn off the heat and stir in 1/4 cup (5 g) of chopped fresh parsley along with 2 tablespoons of lemon juice.Consider serving the Moroccan lamb stew along with couscous or flat bread." +5215,Make Middle Eastern Lamb Stew,4,B,B1,Combine the spice mixture.,"While there aren't many ingredients in the Iranian lamb stew, it does rely on a lot of spice for flavor and heat. Get out a small bowl and measure out the seasonings you'll need for the stew. Set the spices aside while you heat the stew. You'll need to mix together:1 tablespoon of turmeric 2 teaspoons of black pepper 1 teaspoon of salt 1 teaspoon of crushed red pepper flakes" +5216,Make Middle Eastern Lamb Stew,5,B,B2,Saute the onions.,"Pour 3 tablespoons of extra virgin olive oil into a large pot or Dutch oven. Heat the oil over medium heat and once it shimmers, stir in 2 medium onions that have been minced. Saute the onions for about 10 minutes or until they turn translucent and soften.You may need to adjust the heat as you saute the onions. If they start to turn too brown, turn the heat down." +5217,Make Middle Eastern Lamb Stew,6,B,B3,Add the lamb and brown it.,"Take 3 pounds (1.36 kg) of lamb and cut it into large chunks. Add the lamb to the sauteed onions in the pot and cook it over medium-high heat for several minutes. Turn the meat after a few minutes so it browns on all sides. Drain off or scoop away any fat that's at the bottom of the pan.You can use bone-in lamb, boneless meat, or any large pieces of lamb that you have. You can also combine these types of lamb." +5218,Make Middle Eastern Lamb Stew,7,B,B4,Simmer the spiced stew.,Add the spice mixture to the browned lamb and stir it well so the spices coat the lamb. Pour in 4 cups (950 ml) of water and bring the water to a boil. Turn the heat down to medium-low so that the liquid bubbles gently. Simmer the stew for 2 hours.You may notice fat bubbling to the surface as the stew cooks. You can use a large shallow spoon to scoop away the fat that comes to the top. Try to do this every 30 minutes. +5219,Make Middle Eastern Lamb Stew,8,B,B5,Stir in tomato paste and finish cooking the stew.,Measure out 3 tablespoons of tomato paste and stir it into the stew. Keep simmering the stew with the lid off for another 20 minutes. Stir the stew frequently so that it doesn't stick to the pan. The Iranian lamb stew should thicken and the meat will soften once it's finished cooking. Taste the stew and add more salt or seasonings according to your taste.Garnish the Iranian lamb stew with 1/4 cup (5 g) of chopped fresh parsley or cilantro. You can serve the stew with flat bread or basmati rice. +5220,Make New England Clam Chowder,0,none,1,Wash the clams.,"Rinse the fresh clams with cold running water to wash away any sand or grit. You may have to rub the shells with your fingers to get them completely clean. Look over the clams before you cook them. If any of the shells are open while they are still raw, discard those; this means they are not fresh. Some types of clams may take a little longer to cook. Gauge whether they are ready by checking their shells.;" +5221,Make New England Clam Chowder,1,none,2,Cook the clams.,"Bring 2 cups of water to a boil in a large soup pot or dutch oven. Add the clams and place a lid on the pot. Cook the clams for 5 minutes, uncover the pot and stir the clams, then replace the lid and cook for another 5 minutes. The clams are finished cooking when their shells are open." +5222,Make New England Clam Chowder,2,none,3,Strain the broth.,"Remove the clams from the pot and set them aside in a bowl. Strain the broth that is left behind through a piece of cheesecloth or a fine-mesh strainer to remove any last bits of sand. You should be left with at least 2 1/2 cups of clam broth. If you need more, add water to bring it to that quantity." +5223,Make New England Clam Chowder,3,none,4,Finish preparing the clams.,"When the clams are cool, take them out of their shells. Lay them on a cutting board and roughly chop them until they are bite-sized. Set them aside to add to the chowder later." +5224,Make New England Clam Chowder,4,none,5,Cook the bacon.,Place a large stockpot over medium high heat. Add the bacon pieces and cook until the fat is rendered and the bacon is crisp. Remove the bacon from the pot and set it aside. Remove all but 2 tablespoons of bacon fat from the pot. +5225,Make New England Clam Chowder,5,none,6,Sauté the onions.,"Reduce the heat under the stockpot to medium. Add the onions to the pot and cook until they are translucent, about five minutes. Sprinkle the flour over the onions and cook for one minute more, stirring so that the onions are coated in flour." +5226,Make New England Clam Chowder,6,none,7,Add the broth.,Pour the broth over the onions. Stir the mixture with a wooden spoon. Increase the heat to medium high and let the broth come to a boil. +5227,Make New England Clam Chowder,7,none,8,Add the potatoes and seasonings.,"Put the thyme, bay leaf, and potatoes in the pot, and bring the soup back to a boil. Reduce the heat to medium, cover the pot, and let the soup simmer until the potatoes are soft, about 1/2 hour." +5228,Make New England Clam Chowder,8,none,9,Pour in the cream and sherry.,Stir the ingredients into the mixture. Cover the pot again and let the chowder heat to a simmer. +5229,Make New England Clam Chowder,9,none,10,Add the clams and seasonings.,"Taste the soup to determine whether it needs salt and pepper, and add a few pinches until it reaches the level of saltiness and spice you desire." +5230,Make New England Clam Chowder,10,none,11,Let the chowder rest.,"Remove the pot from heat, cover, and let the chowder rest for about 1/2 an hour. This gives the flavors time to completely meld without overcooking the vegetables or clams. Covering it with a lid will keep it hot enough to serve." +5231,Make New England Clam Chowder,11,none,12,Serve the chowder.,Ladle the chowder into bowls. Serve with oyster crackers and traditional New England condiments like Tabasco sauce and Worcestershire sauce. +5234,Cook Rib Eye Roast,2,none,3,Preheat the oven to 500 degrees Fahrenheit (260 Celsius).,You will turn the temperature down after the top of the meat has browned. +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. +5237,Cook Rib Eye Roast,5,none,6,Consider adding 1 tbsp.,"(9.3g) of garlic powder or 6 crushed garlic cloves for extra flavor. It is generally believed that a prime cut of meat, like rib eye roast, should not be over seasoned." +5238,Cook Rib Eye Roast,6,none,7,Stir the rub together until fully mixed.,Rub the entire surface of the roast with your salt rub. You don’t need to use the entire rub mix if your roast is small. +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. +5240,Cook Rib Eye Roast,8,none,9,Pour 1/4 cup (59ml) of water into the bottom of the pan., +5241,Cook Rib Eye Roast,9,none,10,Place the rib roast in the preheated oven.,Set your timer for 15 minutes. +5242,Cook Rib Eye Roast,10,none,11,Turn the temperature down to 325 degrees Fahrenheit (163 Celsius)., +5243,Cook Rib Eye Roast,11,none,12,Continue roasting for 20 minutes per pound.,(0.5kg). +5244,Cook Rib Eye Roast,12,none,13,Check your roast with a meat thermometer about a half an hour before it the timer goes off.,Insert the thermometer into the center of the roast. +5245,Cook Rib Eye Roast,13,none,14,Choose your doneness based on the following internal temperatures:A rare roast should read 125 to 130 degrees F (52 to 54 Celsius).,"A medium roast should read 135 to 140 degrees F (57 to 60 Celsius). A well done roast should read 170 to 180 degrees F (77 to 82 Celsius). It is not recommended that you cook it to this reading, since the flavor will be lost." +5246,Cook Rib Eye Roast,14,none,15,Remove the meat when it is five degrees less than the temperature you desire.,It will continue cooking slightly as it rests. +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. +5248,Make Wicked the Musical Cupcakes,0,none,1,Preheat the oven to 375˚F/190ºC.,Line the paper cupcake cases on a baking tray (sheet) in readiness for use.; +5249,Make Wicked the Musical Cupcakes,1,none,2,Put the sugar in a mixing bowl.,Half melt the butter and add it into the bowl (it is easier to mix when melted). +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." +5254,Make Wicked the Musical Cupcakes,6,none,7,Transfer the mixture in the prepared paper cases., +5255,Make Wicked the Musical Cupcakes,7,none,8,Put the cupcakes in the oven.,Bake for 15 to 20 minutes. +5256,Make Wicked the Musical Cupcakes,8,none,9,"In a small bowl, make the icing for one half of the cupcakes.","Add the icing, sugar, water, and green food coloring. In another small bowl, do the same but use pink food coloring in it instead of green." +5257,Make Wicked the Musical Cupcakes,9,none,10,Take the cupcakes out of the oven.,Allow to cool. +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." +5260,Make Wicked the Musical Cupcakes,12,none,13,Finished., +5261,Cook Walleye,0,A,A1,Beat the eggs.,"Place the eggs into a bowl and beat them with a fork until you have a yellow liquid. You can also use a hand mixer if you prefer. For beer battered Walleye, try replacing one of the eggs with ¼ cup of beer.;" +5262,Cook Walleye,1,A,A2,Prepare the flour mixture.,"Place the flour onto a plate, and add a few shakes of salt and pepper. Then stir the salt and pepper into the flour on the plate. You can also add other seasonings if desired, such as a teaspoon of Old Bay seasoning or some dried herbs of your choice." +5263,Cook Walleye,2,A,A3,Place breadcrumbs onto a second plate.,"Put your breadcrumbs onto a second plate and place this plate next to the bowl with the eggs in it. Then place the plate with the breadcrumbs on the other side of the egg bowl. You should now have an assembly line set up with flour, eggs, and breadcrumbs. Try adding 1/3 of a cup of grated parmesan cheese to the breadcrumbs for some cheesy flavored Walleye fillets." +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." +5265,Cook Walleye,4,A,A5,Dip the floured fillet into the egg.,"Next, take the floured fillet and dip it into the bowl that has the eggs in it. Make sure that you flip the fillet over so that both sides are covered in egg. Allow the excess egg to drip back into the bowl." +5266,Cook Walleye,5,A,A6,Place the fillet onto the breadcrumbs.,"Turn the fillet to ensure that it is completely covered in breadcrumbs. Place the fillet on a clean plate. Then, coat the rest of the fillets in the flour, egg, and breadcrumbs." +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." +5270,Cook Walleye,9,B,B1,Mix together all ingredients except for the Walleye.,"To make the marinade, you will need to mix together all of the dry and liquid ingredients in a bowl. Add your lemon or lime juice, salt, sugar, herbs, and spices to the bowl and stir until they are well combined.You can choose the herbs and spices you want to use in this recipe. You can also try substituting vinegar or wine for the lemon or lime juice." +5271,Cook Walleye,10,B,B2,Marinate the fillets.,"Marinating the fillets before you grill them will ensure that they are well seasoned. To marinate the Walleye fillets, place the fillets in a casserole dish or plastic bag. Then, pour the marinade over the fillets and ensure that they are all well covered in the marinade.Let the Walleye fillets marinate in the refrigerator for a few hours or overnight to allow the marinade to soak into the fish." +5272,Cook Walleye,11,B,B3,Grill the Walleye.,"When you are ready to cook the fillets, turn on your grill to medium-high heat. Then, wrap each of the fillets in some heavy duty tin foil. Place the fillets on the heated grill and cook for about 15 to 20 minutes.After 15 to 20 minutes, check one of the fillets to see if the fish is cooked. Walleye has a light, flaky texture when it is fully cooked." +5275,Cook Walleye,14,C,C3,Cut your Walleye in half and then stuff it.,"To stuff a Walleye fillet, you will need to slice it in half width-wise first. Place a scoop of stuffing onto one of these pieces. Then, take the other half of one of the fillets and cut that piece down the center to create a hole in the middle. Place this piece over the stuffing so that it wraps around the edges and leaves the stuffing exposed at the top of the mound. Drizzle a little melted butter or olive oil over the top of the fillets and sprinkle them with a pinch of salt and pepper, if desired." +5276,Cook Walleye,15,C,C4,Bake your Walleye for about 30 minutes at 425 degrees Fahrenheit.,"Place the stuffed Walleye fillets in a greased casserole dish.Use some oil, butter, or nonstick cooking spray to grease the pan. You can also use parchment paper to help prevent the Walleye from sticking to the pan You may have to cook the stuffed Walleye for more or less time depending on how thick it is.Remove the Walleye from the oven when time is up. Make sure that you check to see if it is done before you eat it. Walleye is white and flaky when it is done." +5278,Make a Taco Bell Beef Chalupa Supreme,0,none,1,Get a small bowl and combine the water with the onions.,Place it on the side for about 5 minutes.; +5279,Make a Taco Bell Beef Chalupa Supreme,1,none,2,"Get a medium sized bowl and combine the chili powder, salt, paprika, ground beef, and flour.",Pour in the onion mixture and mix everything together thoroughly. +5280,Make a Taco Bell Beef Chalupa Supreme,2,none,3,Heat the skillet and cook the mixture.,"Because of the flour and water, be sure to keep stirring to avoid large chucks. The result of cooking this mixture should become a paste." +5281,Make a Taco Bell Beef Chalupa Supreme,3,none,4,"Remove the skillet from the heat, but try to keep the mixture warm.", +5282,Make a Taco Bell Beef Chalupa Supreme,4,none,5,Use another skillet or a deep fryer with the bread.,You'll only need to fry each piece for 30 seconds each. Drain and settle the pieces on paper towels. +5283,Make a Taco Bell Beef Chalupa Supreme,5,none,6,Start making your chalupas.,"Take some of the meat mixture, then scoop up some sour cream and put it on the meat. Sprinkle lettuce, cheese, and then tomatoes. These items needs to be in order. Use hot sauce if you wish." +5284,Make a Taco Bell Beef Chalupa Supreme,6,none,7,Finished., +5285,Make Rye Bread,0,A,A1,"Combine the flours, instant yeast, and salt.","Measure 2 cups (200 g) of rye flour into a mixing bowl. Add 1 2/3 cups (200 g) of bread flour along with 2 1/4 teaspoons (7 g) of instant yeast and ½ teaspoon of fine salt. Stir the dry ingredients until they're well mixed.If you don't have bread flour, you can use whole wheat flour.;" +5286,Make Rye Bread,1,A,A2,Pour the honey and water into the bowl.,"Pour 1 cup plus 2 teaspoons (250 ml) of warm water into a small mixing bowl or jug and add 1 tablespoon of honey. Stir the mixture until the honey dissolves in the water and pour it into the bowl of dry ingredients. Use your spoon to stir the ingredients together. You should see a shaggy dough form.If the dough seems too dry to form a rough dough, you can add a few teaspoons of water at a time and stir it in. Rye flour absorbs a lot of water, so it may need a little more." +5287,Make Rye Bread,2,A,A3,Knead the dough.,"Sprinkle a little extra rye flour on your work surface and scoop the shaggy dough onto it. Use the palms of your hands to knead the dough for about 10 minutes. The dough should become smoother (although not as elastic as dough made with white wheat flour).There are many ways to knead dough. For a basic way to knead dough, use one palm to spread the dough away from you. Fold the dough back to the center and turn it about 45 degrees. Use your palm to push the dough away again. Continue pushing, folding, and turning." +5289,Make Rye Bread,4,A,A5,Punch the dough and add the optional caraway seeds.,"Once the dough has doubled, sprinkle a little more flour onto the work surface and scoop the dough onto it. Use your fist to punch the dough down, so any air trapped in the dough is knocked out. If you'd like to add caraway seeds to the dough, you can knead 1 teaspoon of the seeds into the dough." +5290,Make Rye Bread,5,A,A6,Shape the dough and put it in a pan.,Get out a 9 x 5-inch (23 x 13-cm or 900 g) loaf pan. Sprinkle the pan with some rye flour and set it next to your work surface. Use the palms of your hands to shape the dough into an oval loaf. Set the loaf into the loaf tin. +5292,Make Rye Bread,7,A,A8,Preheat the oven.,"Turn the oven on to 425 degrees F (220 degrees C) once the dough has almost finished proving. Try to preheat the oven during the last 30 minutes of the proving time. If you wait until the dough has finished proving before you turn the oven on, your dough may over prove and collapse when it bakes." +5293,Make Rye Bread,8,A,A9,Sprinkle the dough with flour and slash the loaf.,"Once the dough has finished proving, take the plastic wrap off. Sprinkle the top of the loaf with more rye flour. Use a sharp, serrated knife to make a few shallow slashes across the top of the loaf.Slashing the bread will give the air a place to escape as it bakes. If you don't slash the bread, the bread may tear unpredictably as it bakes." +5294,Make Rye Bread,9,A,A10,Bake the light rye bread.,"Put the loaf of bread in the preheated oven. Bake the light rye bread for 30 minutes. The top should turn a dark brown. Remove the pan from the oven and tip it out of the pan. Let the bread cool for at least 20 minutes before you cut it.You can tap the bottom of the bread to test for doneness. If the bread sounds hollow, it's finished cooking." +5295,Make Rye Bread,10,B,B1,"Combine the rye flour, salt, and yeast.","Measure out 5 cups (500 g) of rye flour and remove a few tablespoons of the flour. Set this small amount aside for sprinkling over your work surface. Dump the remaining rye flour into a large mixing bowl. Add 1/2 tablespoon (10 g) of salt to one side of the bowl and put 3 1/2 teaspoons (10 g) of instant yeast in the other side of the bowl. Stir to combine the dry ingredients.You want to avoid placing the salt right on the yeast, or the salt could kill the yeast." +5296,Make Rye Bread,11,B,B2,Stir in the molasses and some of the cool water.,"Measure 1 1/2 cups (350 ml) of cool water and pour about 1 cup (240 ml) of it into the bowl with the dry ingredients. Add 4 teaspoons of molasses. Use your fingers or a rubber spatula to stir the mixture.If you don't have molasses, you could use black treacle." +5298,Make Rye Bread,13,B,B4,Knead the dough.,"Spread a little olive oil on your work surface and scoop the shaggy dough onto it. Use the palms of your hands to knead the dough for about 10 minutes. The dough should become smoother (although not as elastic as dough made with white wheat flour).There are many ways to knead dough. For a basic way to knead dough, use one palm to spread the dough away from you. Fold the dough back to the center and turn it about 45 degrees. Use your palm to push the dough away again. Continue pushing, folding, and turning." +5299,Make Rye Bread,14,B,B5,Shape the dough into a ball.,"Use your hands to shape the dough into a smooth ball. You can turn and tuck the dough until you've got a smooth ball with a small seam underneath.Since you won't bake this bread in a pan, it's important to get the dough into a tight free form ball." +5300,Make Rye Bread,15,B,B6,Prove the dough for at least eight hours.,"Sprinkle the inside of a large, round bowl with rye flour and set the ball of dough into it. If the ball has a seam, you should place that on the bottom of the bowl. Cover the bowl with plastic wrap or a kitchen towel and set the dough in a warm place. Prove the dough for at least eight hours or overnight.Rye flour takes much longer to prove than wheat flour, but the dough should double in volume." +5301,Make Rye Bread,16,B,B7,Prepare the oven and a steaming pan.,"About 30 minutes before your dough has finished proving, turn on the oven to 425 degrees F (220 C). Set a roasting pan in the bottom of the oven while the oven preheats. Once it gets hot, carefully pour enough boiling water to fill the pan half full.The roasting pan full of water will make steam in the oven. This gives your rye bread a better crust than if you baked it in a dry oven." +5302,Make Rye Bread,17,B,B8,Set the dough on a sheet and slash the top.,Lay a sheet of parchment paper or a silicone mat on a baking sheet. Carefully turn the risen dough out of the bowl and onto the baking sheet. Use a sharp knife to make three deep slashes on top of the dough.You can do straight slashes or crosshatches. The slashes help steam escape from the dough as it bakes. +5303,Make Rye Bread,18,B,B9,Bake the dark rye bread.,"Put the bread in the preheated oven for 30 minutes. Since you won't be able to tell whether the bread is finished baking based on the color, you'll need to take it out of the oven. Turn the bread over and tap the bottom. Once the bread is cooked, it will sound hollow. If it doesn't, return it to the oven for a few more minutes.Cool the bread completely before you slice it." +5304,Make Tex Mex Gazpacho,0,none,1,Prepare your vegetables.,"Peel, remove the seeds, and finely chop the cucumber, tomatoes, green pepper, and green onion. Keep them aside." +5305,Make Tex Mex Gazpacho,1,none,2,Combine the rest of your ingredients in a water-filled saucepan.,Bring it to a boil and simmer. +5306,Make Tex Mex Gazpacho,2,none,3,Add the chopped veggies in the saucepan and cook for 5 minutes on low heat., +5311,Make Tex Mex Gazpacho,7,none,8,Fill a saucepan with 1 and 1/2 liters of water.,; +5312,Make Tex Mex Gazpacho,8,none,9,"Add carrots, 50g onions and bouquet garni ( 25g leeks, 12g celery, 6g parsley stalk, 1 bay leaf, a sprig of thyme and 1 tsp peppercorns).", +5314,Make Tex Mex Gazpacho,10,none,11,"Strain it through a muslin cloth, and your stock-thick and strong-is ready.", +5315,Make Tex Mex Gazpacho,11,none,12,Finished., +5316,Make Bratwurst and Gravy,0,none,1,Set 1 pot of water on high heat until boiling.,Set 1 pot of water on medium heat.; +5317,Make Bratwurst and Gravy,1,none,2,Boil 2 bratwurst in water for 15 minutes., +5318,Make Bratwurst and Gravy,2,none,3,Pour 2 tablespoons of olive oil into a large pan.,"Place bratwurst in pan and cook on medium heat until brown. While bratwurst is cooking, dice bell pepper." +5319,Make Bratwurst and Gravy,3,none,4,Slice bratwurst lengthwise and brown the insides., +5320,Make Bratwurst and Gravy,4,none,5,Remove bratwurst from heat and slice width wise into smaller pieces.,"Also, turn up heat on second pot and pour 4 cups of bowtie pasta into pot." +5321,Make Bratwurst and Gravy,5,none,6,"When bratwurst is finished, add 1 tablespoon of olive oil to pan.",Add diced pepper into pan on medium heat. +5322,Make Bratwurst and Gravy,6,none,7,Add 1 teaspoon onion powder and 1 teaspoon mustard powder to pan.,Cook mixture on medium heat until pepper is soft but not brown. +5323,Make Bratwurst and Gravy,7,none,8,Mix 3 tablespoons flour and ½ teaspoon salt in a cup.,Pour 1 cup chicken broth and 1 cup milk into flour/salt mixture. +5324,Make Bratwurst and Gravy,8,none,9,Stir well until the flour is no longer clumped., +5325,Make Bratwurst and Gravy,9,none,10,Add mixture into pan with pepper., +5326,Make Bratwurst and Gravy,10,none,11,"Cook on medium heat, stirring occasionally, until gravy thickens.",Lower heat and add bratwurst pieces. Heat for 5 minutes on low. +5328,Make Arroz Chaufa,0,none,1,Take a good amount of scallions.,"Remove the heads (as shown in picture above) and wash them, removing and loose layers from the top, slice larger for the chicken/sauce and smaller for the rice." +5329,Make Arroz Chaufa,1,none,2,"Wash bell pepper, slice in half.","Remove the seeds and the white insides and slice vertically to keep width, use picture as reference." +5330,Make Arroz Chaufa,2,none,3,Peel onion and slice in half.,Cut the onion in thick pieces and remove layers by hand into bowl (as shown in picture below). +5331,Make Arroz Chaufa,3,none,4,"Wash chicken, butterfly (meaning if the chicken is too thick, cut the thickness in half) then cut into 1 inch width sized strips.",Make sure that everything else is cut before you continue with this step. Cutting meat on the same cutting board as the vegetables can contaminate the vegetables and cause food poisoning or other sickness. +5332,Make Arroz Chaufa,4,none,5,Cut the garlic and add it to the bowl with the chicken., +5333,Make Arroz Chaufa,5,none,6,Mix the soy sauce with the chicken.,Add garlic and soy sauce to the bowl of chicken and mix thoroughly. Let that sit and marinate for about 15 minutes. +5334,Make Arroz Chaufa,6,none,7,Break all the eggs into a bowl and add a small amount of milk and the pinch of salt.,Mix thoroughly with a whisk or a fork. +5335,Make Arroz Chaufa,7,none,8,"Starting on a high flame, add canola oil to a pan and let it heat.","Once the pan is hot add mixture and wait about six to seven minutes. Watch the eggs throughout this, lowering heat and poking small holes into it with the spatula in order to let the uncooked liquid into the heat. Right before it is fully cooked, cut the egg into quarters and one by one flipping the quarters to let the other side cook. This side will cook much faster so be ready to remove it in about 30 seconds. Once removed put it onto a plate. Slice the egg into small one-inch pieces, as shown in the picture. Don't wash the pan yet; you will need it again later on." +5336,Make Arroz Chaufa,8,none,9,"Remove bacon from packaging, keep together and slice according to the picture, afterward place in bowl.",The bacon will be easier to cut if it is chilled so it would be best to keep it in the fridge until this step. +5337,Make Arroz Chaufa,9,none,10,"Add the ketchup, the white vinegar, the soy sauce, the Worcester sauce, the garlic and the pineapple juice in a bowl.",Mix thoroughly with a whisk or a fork. Make sure you don’t add more white vinegar than specified because the flavor is very strong and could ruin the sauce. +5339,Make Arroz Chaufa,11,none,12,"Heat the pan on medium to high heat and add the bacon, mixing it slightly every couple minutes.","Depending on the kind of bacon you use, you may want to add a small amount of canola oil to help it if it doesn't have enough grease on its own. Let that cook until it becomes light brown. You don’t want the bacon to be too thick due to the fact that it won’t cook properly because it won’t have enough grease." +5340,Make Arroz Chaufa,12,none,13,"Once the bacon has browned slightly, add the fried rice seasoning mix and mix until it looks evenly distributed.",Once it browns a little more remove pan and let sit on metal sheet. +5341,Make Arroz Chaufa,13,none,14,"Take the deep pan and add a non-stick spray at the bottom of the pan and put the chicken to cook on high flame and half way through the chicken cooking, add the onions and lower to a medium flame.","The chicken should be brown all around after several minutes of sitting and flipping occasionally. Once the onions are in, let that sit and the flavors will mix after another couple of minutes." +5342,Make Arroz Chaufa,14,none,15,Add the bell pepper and allow the flavors to mix once again like the onions.,"Once this has sat again add the sauce to the mix, now stirring the mixture together. NOTE: While it may seem that the sauce may not be enough, eventually the juices from the chicken and the vegetables will add to the total and give a good orange color." +5344,Make Arroz Chaufa,16,none,17,"Add the rice to a bowl and wash it, mixing the rice slightly before draining the water.",You can use a strainer to drain the water from the rice. Repeat this and once the water has drained a second time add it to the pot that should now be beginning to boil. +5345,Make Arroz Chaufa,17,none,18,Let it sit and boil for about 10-15 minutes.,"Do not look into the pot during this time. You should be able to hear the pot boiling after some time, once that happens turn down the heat and let it sit for around 20 minutes." +5346,Make Arroz Chaufa,18,none,19,Put the water in the pot and add some garlic and canola oil.,"Then let it sit on the heat. Make sure you taste a bit of the rice every so often so you know when to stop cooking it. If the rice is still crunchy when you taste it, then you have to keep cooking the rice." +5348,Make Arroz Chaufa,20,none,21,Add to the sauce and stir.,"Let that sit as you prepare the rice. Put the pan of bacon back on the stove and turn the heat on to heat it back up. If the rice is finished take it off the stove and put it on a large platter or metal sheet. Sometimes the rice may stick to these platters, if you wish to avoid this you can place aluminum foil over the platter and the rice on top of that." +5349,Make Arroz Chaufa,21,none,22,"Spread it evenly across, then pour soy sauce across the rice until it covers a good amount.",After this mix the rice with some utensils until it has an even brown coloring. Add the bacon and the eggs to the rice and mix so that it is well distributed. Take the smaller cut scallions and mix them into the rice as well. +5350,Make Arroz Chaufa,22,none,23,"Turn the heat off for the sauce once the rice is ready, then add the larger cut scallions.","You may now serve these together. When serving, it is custom to serve the sauce and the rice next to each other on the plate, which will give the person eating the chance to mix them if they so please." +5351,Make Vegetable Manchurian,0,none,1,Finely grate vegetables.,"These might include carrots and cabbage, and some grated cauliflower and French beans. Add chopped capsicum if you like its taste.;" +5352,Make Vegetable Manchurian,1,none,2,Chop the green chili and the garlic cloves., +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. +5365,Make Vegetable Manchurian,14,none,15,Add one teaspoon or more of sugar to the gravy to balance the sourness of gravy.,Add salt to taste. +5366,Make Vegetable Manchurian,15,none,16,Add chopped greens of spring onions and the Manchurian balls., +5367,Make Vegetable Manchurian,16,none,17,Bring the gravy to boil for about a minute., +5368,Make Vegetable Manchurian,17,none,18,Serve.,The tasty vegetable Manchurian is ready! +5369,Cook Rabbit,0,A,A1,Mix the marinade.,"Combine the olive oil, Dijon mustard, and a dash of black pepper in a bowl, whisking the ingredients together thoroughly. You can mix the marinade in a large resealable plastic bag or inside a dish that is large enough to fit all the rabbit pieces in a single layer.;" +5370,Cook Rabbit,1,A,A2,Marinate the rabbit for at least 1 hour.,"Place the rabbit pieces into the marinade and toss well to coat. Cover and refrigerate for a minimum of 1 hour, if not longer. When roasting an entire rabbit, only use farmed rabbit. If using wild rabbit, only use the saddle or torso of the rabbit. Farmed rabbit has much more fat, so it fares better in dry heat methods like roasting than wild rabbit does. Since the saddle of wild rabbit is fatty enough, though, it can still be roasted. Use 2 large saddles or 4 smaller saddles from wild rabbits in place of 2 full farmed rabbits. Marinating the rabbit for 2 hours is actually ideal since the marinade will have more time to permeate and flavor the meat." +5371,Cook Rabbit,2,A,A3,Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius.),Prepare an ovenproof frying pan by adding the butter to it and warming it over medium-high heat. Continue heating the butter until it melts. Duck fat or lard can also be used instead of unsalted butter. +5372,Cook Rabbit,3,A,A4,Brown the rabbit pieces.,"Add the rabbit to the butter in the frying pan and cook it for 3 to 5 minutes on each side, or until browned on each side." +5373,Cook Rabbit,4,A,A5,Cook the rabbit in the oven.,"Transfer the ovenproof frying pan with the rabbit and remaining butter into the preheated oven. Cook for about 6 to 8 minutes before testing the pieces for doneness. When done, the meat should feel firm and there should no longer be any internal redness or blood. Drain the pan drippings before returning the pan to the stove." +5374,Cook Rabbit,5,A,A6,Add the stock and heat.,"Pour the stock into the frying pan and heat it over medium until the stock begins to simmer. The simmer should be fairly gentle. Do not let the stock reach a rapid, rolling boil." +5375,Cook Rabbit,6,A,A7,Let rest before serving.,Remove the frying pan from the heat and let it rest in a warm area for 10 minutes. Serve while still warm. +5377,Cook Rabbit,8,B,B2,Dredge the rabbit pieces with flour.,"Sprinkle salt and black pepper over the rabbit pieces before tossing them into the flour. Make sure that all sides of the rabbit are coated well. You could combine the flour with the salt and pepper beforehand or add the salt and pepper to the rabbit separately. Either method will work. Pour the flour into a large resealable plastic bag or into a shallow dish before dredging the rabbit pieces. If you use a bag, you can toss the pieces into the bag, seal it, and shake thoroughly. If using a shallow dish, turn and coat all sides by hand." +5378,Cook Rabbit,9,B,B3,Arrange the oil and vegetables in the prepared casserole dish.,"Place the onion slices, minced garlic, sliced carrots, and sliced mushrooms in your casserole dish. Drizzle with oil and toss well to coat. Try to keep the various vegetables as evenly distributed as possible to ensure even cooking." +5379,Cook Rabbit,10,B,B4,Place the rabbit pieces on the vegetables.,Arrange the floured rabbit pieces on top of the vegetable layer. Keep the rabbit in a single layer so that the pieces cook evenly. +5380,Cook Rabbit,11,B,B5,Add the herbs and wine.,"Sprinkle the parsley, thyme, and oregano over the rabbit pieces and vegetables evenly. Stick the bay leaves into the vegetable medley and pour the wine over the contents of the dish evenly. Make sure that the liquid in the dish reaches the level of the rabbit pieces. In order to actually braise the rabbit, the meat itself needs to sit inside the cooking liquid as it cooks." +5381,Cook Rabbit,12,B,B6,Bake for 1 hour.,Cover the dish and bake it until the rabbit becomes tender. Use aluminum foil to cover the dish if you end up using a dish without an oven-proof lid. +5382,Cook Rabbit,13,B,B7,Remove bay leaves and serve.,"Fish the bay leaves out of the casserole dish. Serve the rabbit while still warm, serving the vegetable blend alongside it." +5383,Cook Rabbit,14,C,C1,Mix the buttermilk and the spices.,"Whisk the buttermilk together with the Italian seasoning, paprika, garlic powder, and cayenne pepper in a small dish until well combined. If you do not have an Italian seasoning blend, you could substitute 1/2 cup mixed and chopped fresh herbs. Use herbs like oregano, thyme, and parsley." +5384,Cook Rabbit,15,C,C2,Marinate the rabbit pieces.,Place the rabbit pieces in the spiced buttermilk and turn to coat all sides. Cover and refrigerate 8 hours to overnight. A longer marinating time means a stronger flavor and more tender meat. +5385,Cook Rabbit,16,C,C3,Pour the oil in a large heavy-bottomed pan and let it heat up.,"Bring the oil to temperature over medium-high heat. Ideally, the oil should be heated to a temperature around 325 degrees Fahrenheit (160 degrees Celsius). Check the temperature of the oil using a candy thermometer. Note that you may need to continually check the temperature of the oil during the cooking process to make sure that it does not get too cool or too hot. Do not let the oil smoke at any point during the cooking process. If you do not have a candy thermometer, test the oil by quickly sprinkling flour into it. The flour should sizzle upon contact. A large cast iron frying pan is the ideal type of pan to use. Keep in mind that once you add the rabbit pieces, the oil should reach roughly the halfway point up along the side of the pieces." +5387,Cook Rabbit,18,C,C5,Dredge the rabbit in the flour mixture.,"Mix the flour and salt in a large plastic bag, shaking until well combined. Place a few pieces into the bag and shake well to coat all sides." +5388,Cook Rabbit,19,C,C6,"Fry for 22 to 30 minutes, turning once.","Fry for 12 to 15 minutes at a steady sizzle. Turn using tongs and fry for another 10 to 15 minutes. The rabbit should fry at a gentle sizzle. It should not be violent, but it should do more than merely sit in the oil. Remove all the pieces separately as they turn crispy and golden brown. The belly flap pieces and forelegs will finish up first. The loin will be next, and the hind legs will be last. If you need to fry the rabbit pieces in batches, let them drain in the colander as they wait. Only flour the rabbit pieces immediately before you intend to fry them." +5389,Cook Rabbit,20,C,C7,Drain and serve.,"Transfer the rabbit pieces to layers of clean paper towels or brown paper bags. Let drain for a few minutes before serving, and serve the pieces hot or at room temperature." +5390,Cook Rabbit,21,D,D1,Place the first nine ingredients in a slow cooker.,"Layer the rabbit pieces, celery, carrots, onion, water chestnuts, and mushroom inside the slow cooker. Pour the chicken broth over the contents of the slow cooker and sprinkle with salt and pepper as desired. If you are not sure about how much salt and pepper to go with, try 1 tsp (5 ml) of salt and 1/2 tsp (2.5 ml) of pepper." +5391,Cook Rabbit,22,D,D2,Cook on low for 6 hours.,"Cover the slow cooker and let the rabbit cook until it becomes tender enough to fall apart when cut into with a fork. The cover must stay on throughout the entire 6 hours. If you remove the cover, you will allow some of the heat that has built up inside to escape. This heat is an essential element involved in cooking the contents of the slow cooker, though, so letting any at all escape can affect the cooking time." +5392,Cook Rabbit,23,D,D3,Combine the sherry and cornstarch.,Vigorously whisk the two ingredients together in a small dish until well combined into a slurry. +5393,Cook Rabbit,24,D,D4,Thicken the sauce.,"Remove the rabbit from the slow cooker and stir the corn starch slurry into the remaining sauce. Cover and cook on high for 10 to 15 minutes, or until the sauce thickens. Alternatively, you could pour the sauce into a medium saucepan and add the cornstarch slurry to it that way. Heat the contents of the saucepan on medium-high until they reach a boil. Let boil for 1 to 3 minutes, or until the sauce thickens. Keep the cooked rabbit pieces warm as you thicken the sauce." +5394,Cook Rabbit,25,D,D5,Mix the rabbit back into the slow cooker.,Add the rabbit back to the sauce in the slow cooker and mix gently to coat. The purpose behind this step is to coat the rabbit in the final sauce while also reheating it through. +5395,Cook Rabbit,26,D,D6,Serve.,Transfer the rabbit pieces to individual serving dishes. Ladle the sauce over the rabbit before serving. +5397,Cook Rabbit,28,E,E2,"Season rabbit, if desired, with salt and pepper.","Melt 3 Tbsp. butter in a 12 inch (30.5 cm) skillet over medium-high heat and cook rabbit, stirring occasionally, until rabbit is thoroughly cooked. Remove rabbit from pan and set aside." +5398,Cook Rabbit,29,E,E3,"Add tomatoes and broccoli into the same skillet, reduce to medium heat, and cook, stirring occasionally, until tender.",Add cooked rabbit back to skillet and keep warm. +5401,Make a Chinese Hot Pot,0,none,1,Prepare a broth in a large pot or wok that will be used to cook the hot pot ingredients.,"There is no right or wrong way to prepare a broth, so feel free to get creative and customize your own. Examples of broths include: plain pork bone, pork bone with coconut milk, spicy mala (with varying degrees of spiciness), tomato, curry, and miso. You can also consider purchasing pre-made broth from some Chinese restaurants or pre-packaged ingredients of popular hot pot restaurants in Asian grocery stores. A simple broth can be made by boiling water with the addition of meat bones or fish heads and a combination of herbs (ginger, goji berries, red dates, bay leaf, cloves, star anise, whole dried red chilies, cinnamon bark, fennel), seasonings (white pepper, sichuan peppercorn), and vegetables (scallions, garlic, napa cabbage, mushrooms). You will want to boil the ingredients until the water has been reduced and becomes infused with the flavor of the ingredients; then, strain the broth. Traditional combinations include: 1) Plain: Chicken and/or pork bone, ginger, goji berries, red dates, white pepper, scallions, and optional napa cabbage and/or mushrooms; 2) Spicy Mala: Beef bone, ginger, garlic, chili oil, whole dried red chilies, bay leaf, star anise, cinnamon stick, cloves, and fried tofu puffs. In both recipes you can substitute the meat broth with vegetable broth for vegetarians or vegans. ;" +5402,Make a Chinese Hot Pot,1,none,2,Slice a variety of meats and fish thinly to be cooked in the hot pot.,"Slicing thinly will ensure that the ingredients will cook quickly and fully. Choose any proteins (meat, variety of fish, or tofu) that you enjoy. Some common choices for Chinese hot pot include thinly sliced beef, pork, lamb (which you can marinate in red wine), chicken, thin fish fillets, squid, shrimp, scallops, mussels, clams, fish cake, fish balls (sometimes stuffed with meat or fish eggs), shrimp balls, cuttlefish balls, shrimp or fish paste, beef balls, plain tofu, fried tofu, ice tofu, tofu sheets, tofu puffs, and quail eggs. You can make your hot pot using the more traditional method of using the meats and seafood that are local to you." +5403,Make a Chinese Hot Pot,2,none,3,Select and prepare some vegetables.,"Wash and prepare some leafy greens. Popular options include: watercress, bok choy, tong ho, spinach, napa cabbage, cabbage, lettuce, snow pea leaves, daikon, taro, lotus root, winter melon, kabocha squash, tomato, and quarter cobs of corn. Mushrooms of all varieties are also common to Chinese hot pot preparations: king oyster mushroom, shiitake, enoki, and shimeji." +5404,Make a Chinese Hot Pot,3,none,4,"Have enough noodles for all of your guests alongside the hot pot to eat with their selections as a side dish, or simply use the broth to cook the noodles at the end of the meal.","The noodles will be infused with the flavors of all of the ingredients that everyone has cooked in it. You can use any type of noodle, and there are many options: knife-cut, rice noodles, egg noodles, ramen, udon, and glass noodles. Feel free to offer a variety, but note that several people will be full before you even get to the noodles at the end or want to skip them altogether. You can also provide rice to complement the meal, though not everyone may want it." +5405,Make a Chinese Hot Pot,4,none,5,Add other ingredients if desired.,"For more variety, consider incorporating dumplings, rice cakes, and tangyuan (sweet dumplings - with various fillings such as taro, sweet or salty egg, red bean, or no filling)." +5406,Make a Chinese Hot Pot,5,none,6,Place a variety of condiments on the table where you are dining and encourage your guests to create their own sauce to dip their ingredients.,"Typical condiments to prepare a sauce include satay sauce, chive flower sauce, sesame paste, hot mustard, soy sauce, black vinegar, hoisin sauce, sesame oil, chili oil, and sweet chili sauce. You can also include chopped garlic, scallions, and raw egg. Give each guest a separate small dish to mix their sauce. A common sacha sauce recipe includes: Chinese BBQ sauce, soy sauce, black vinegar, chopped garlic, chopped scallions, and a raw egg on top. Some people will even separate the yolk from the egg white, adding only the yolk to the sauce and simply spreading the extra egg white across some raw meat to be cooked together." +5407,Make a Chinese Hot Pot,6,none,7,"Transfer your broth, omitting any solids, into a wok, clay pot or any pot that is wide and shallow so that everyone will be able to easily dip their ingredients into it.",Place an electric heating plate on the table where you will be eating and place the broth on top of it to keep it hot. You can also use a gas cooktop as an additional option. +5408,Make a Chinese Hot Pot,7,none,8,Try to arrange the seating so that everyone is sitting in a circle and has easy access to everything on the table.,"Eating a Chinese hot pot is a very communal experience. People gather around the pot, dipping their food, waiting for it to cook, mixing their own sauces and enjoying each other's company. Chinese hot pot meals commonly last a couple of hours because you are cooking and eating in small portions at the same time. Multiple hot pots can also be used, or individual hot pots. At home, a single hot pot would work well up to 4-8 people depending on the size of the pot. Oftentimes there are communal chopsticks, strainers, and ladles to be shared for moving items into your own bowl. As a courtesy to others, be sure to acknowledge and use these utensils." +5409,Make a Chinese Hot Pot,8,none,9,Enjoy!, +5410,Cook Oysters,0,A,A1,Prepare the oysters for steaming.,"Scrub the outside of the shells with a scrub brush under cold, running water to remove all dirt. Discard any open or cracked shells, since this is a sign of a dead or compromised oyster.Do not wash your oysters far in advance of eating them. Washing your oysters hours before you plan on steaming them may kill them: Chemicals such as chlorine and poisons such as lead may leave your oysters tasting less fresh than they might otherwise be.;" +5411,Cook Oysters,1,A,A2,Prepare the steaming liquid.,Pour 2 inches (5.06 cm) of water into a pot. Add a half glass of the beer or a glass of wine to the water for a bit of flavor and aroma. Place a metal steamer tray or colander into the pot to hold the oysters. Arrange the oysters on the tray or colander. Bring steaming liquid to a boil and then cover the pot with a lid. +5412,Cook Oysters,2,A,A3,Steam the oysters for approximately 5 minutes.,"Turn the burner to medium-high and allow the oysters to steam for 5 to 10 minutes — 5 minutes for a medium-cooked oyster, 10 for a well-done oyster. At this point, most of the oysters should have opened. Discard any oysters that did not open." +5413,Cook Oysters,3,A,A4,"Alternately, steam oysters on a roasting dish in a grill.","Lay your oysters out evenly on an old roasting dish that's filled with a little bit of water. Set your burner to medium-high heat, cover your grill, and let cook for 5-10 minutes. Oysters are done when their shells open. Discard any oysters that didn't open during the cooking process." +5414,Cook Oysters,4,B,B1,Prepare the oysters for grilling.,"Scrub the outside of the shells with a scrub brush under cold, running water to remove all dirt. Discard any open or cracked shells. Let the oysters sit under water briefly, and then remove from the water while letting them drain." +5415,Cook Oysters,5,B,B2,Prepare the grill.,"Use a charcoal grill or gas grill. Bring the grill to a medium high heat. Lay the oysters on the grill, flat side on the grill itself." +5417,Cook Oysters,7,B,B4,Prepare a seasoning for oysters on the half shell (optional).,"Oysters are great raw or cooked in their own brine, but sometimes a little seasoning makes the oyster shine even more. Look for ideas that suit your own tastes. For inspiration try out some of the following: Butter and garlic Butter and soy sauce Butter, shallot, fresh parsley, cheese (Pecorino), cayenne, paprika BBQ sauce" +5418,Cook Oysters,8,B,B5,Cook the oysters.,"Shut the lid to the grill and allow it to remain closed for 5 or 6 minutes. Open the lid and check on the oysters. What you're looking for will differ depending on how you prepared them: Whole oysters should be checked for opening of the shell. You'll initially notice a line beginning to separate in the shell. Look for bubbling of the oyster brine inside that small separation. Throw out any oysters that haven't opened after 5-10 minutes. Oysters on the half shell need to be vetted before and during the shucking process to ensure they're safe to eat. If the oyster is already open prior to shucking, or it doesn't put up any resistance during shucking and pops right open, throw it out. Oysters on the half shell will tighten slightly when cooked; their liquid will bubble and help cook them over the course of 5-10 minutes." +5419,Cook Oysters,9,B,B6,Remove whole oysters or oysters on the half-shell carefully so that they retain their juices.,"Serve with drawn butter, lemon, or as-is." +5420,Cook Oysters,10,C,C1,Prepare the fryer.,Heat a deep fryer to 375° F (190° C). +5421,Cook Oysters,11,C,C2,Shuck your oysters.,"Cover the front of the oyster with a cloth and carefully slide an oyster knife into the hinge at the back of the oyster. Twist the knife with your wrist to break the hinge. Then slide the knife around the top of the shell, prying the top shell off when loose enough. Slide the knife under the bottom of the oyster flesh to remove the oyster foot from the bottom shell." +5422,Cook Oysters,12,C,C3,Coat the oysters for frying.,"Combine flour, salt and black pepper. Lightly beat together 2 eggs in a separate bowl. Drain 12 ounces of shucked oysters and dredge them in the egg mixture. Coat them in the dry mixture. Coat evenly and thickly but remove excess flour." +5423,Cook Oysters,13,C,C4,Fry the oysters.,"Place the oysters, 5 or 6 at a time, in the deep fryer. Allow them to cook for 2 minutes until they are golden brown." +5424,Cook Oysters,14,C,C5,Serve hot and enjoy!, +5425,Cook Oysters,15,D,D1,Wash your oysters thoroughly.,"Put on gloves so that the rough exterior of the shells don't scrape your hands while you wash any grit and grime from the oysters. Wash the oysters in a place where the runoff won't damage any of your yard and/or equipment. Again, wash your oysters immediately before you plan on roasting them. Washing oysters too early before cooking can kill them, making them inedible. Oysters from a purveyor are often washed when they are harvested, but it won't hurt to give them a once-over. You're better safe than sorry." +5427,Cook Oysters,17,D,D3,Place your oysters on top of the sheet metal in a single layer.,Make sure you have enough oysters. Budget anywhere from 6 - 16 oysters per person. +5428,Cook Oysters,18,D,D4,Cover oysters with a wet burlap sack or wet beach towel and wait for oysters to fully cook.,"Although burlap sacks work a little better than towels (and won't look unbecoming when they get steamed), towels are perfectly acceptable. Give the batch of oysters anywhere from 8 to 10 minutes to finish cooking. If you prefer oysters to be less cooked, aim for about 8 minutes. If you prefer your oysters to be more cooked, aim to keep them under the burlap sack for a couple more minutes. Throw away any oysters that haven't opened 1/4"" to 1/2"" after 10 minutes." +5429,Cook Oysters,19,D,D5,"While you wait for the sheet metal to heat up again, enjoy your first batch of oysters with friends.",The sheet should take a handful of minutes to properly heat up. Repeat process over again when sheet metal is hot enough to receive a new batch of oysters. +5432,Make Portal Cake,2,none,3,Preheat the oven to 375ºF/190.5ºC.,Lightly butter two 9-inch (22.8cm) cake pans. +5433,Make Portal Cake,3,none,4,Set out two mixing bowls.,"In one, combine all remaining dry ingredients, and in the other (the larger one, if they aren't the same size), combine all remaining liquid ingredients. Mix both bowls thoroughly." +5434,Make Portal Cake,4,none,5,Carefully sift the dry ingredients into the bowl of liquid ingredients and stir until it is evenly mixed., +5435,Make Portal Cake,5,none,6,"Pour half of the batter into one cake pan, and the other half into the other.","Put both pans in the oven, and let them cook for at least half an hour, or until a knife or skewer inserted into the middle of both cakes can be removed cleanly." +5436,Make Portal Cake,6,none,7,"When the cakes are done, remove them from the oven and let them cool for at least an hour.", +5437,Make Portal Cake,7,none,8,"Remove one cake from its pan and set it on a plate, flat side up, and cover that flat side with coconut pecan frosting.","Then, place the other cake (flat side down) on top. The icing should effectively ""glue"" the two halves together." +5438,Make Portal Cake,8,none,9,Frost the entire cake with the cocoa powder frosting.,"It will be very stiff, so be warned that this can take some time and effort. To make the process easier (and reduce the risk of accidentally destroying the cake), you can either melt the icing slightly or mix it with a little bit of water to make it easier to work with." +5439,Make Portal Cake,9,none,10,Coat the entire cake with chocolate chips by pressing them gently into the frosting to get them to stay., +5440,Make Portal Cake,10,none,11,"Using the remaining vanilla frosting, dollop 8 evenly spaced circles around the top of the cake.", +5441,Make Portal Cake,11,none,12,Place a maraschino cherry on top of each dollop., +5444,Make Vegan Ceviche,0,none,1,Finely chop the cauliflower.,It's the substitute for tilapia or seafood.; +5445,Make Vegan Ceviche,1,none,2,Place the chopped cauliflower into a steamer and steam for about 20 minutes until it is soft., +5446,Make Vegan Ceviche,2,none,3,Drain any liquid from the steamed cauliflower and put into a medium bowl., +5447,Make Vegan Ceviche,3,none,4,Pour 1 cup of lime juice over the cauliflower.,You should squeeze about 8 limes to get 1 cup of lime juice. +5448,Make Vegan Ceviche,4,none,5,Mix the cauliflower and juice gently to combine the flavors., +5449,Make Vegan Ceviche,5,none,6,Cover the bowl with plastic wrap and refrigerate for about 20 minutes., +5450,Make Vegan Ceviche,6,none,7,Remove the cauliflower from the refrigerator when the lime juice has been absorbed by the cauliflower., +5451,Make Vegan Ceviche,7,none,8,Pour any remaining lime juice from the bowl and discard., +5454,Make Vegan Ceviche,10,none,11,"Add ½ cup of seeded chopped tomato, ½ of a peeled, seeded, and diced cucumber, ½ cup of chopped onion, and ¼ cup of chopped fresh cilantro to the mixture.", +5455,Make Vegan Ceviche,11,none,12,Season the mixture with salt and pepper to taste., +5456,Make Vegan Ceviche,12,none,13,"Add ½ cup of finely sliced Jicama, 1 tbsp. of hot sauce, and 1 diced serrano chili to the mixture.", +5457,Make Vegan Ceviche,13,none,14,Spread 4 tbsp. of mayonnaise over the 6 tostadas., +5458,Make Vegan Ceviche,14,none,15,Evenly spread the cauliflower ceviche onto each of the tostadas., +5459,Make Vegan Ceviche,15,none,16,Arrange the slices of 1 sliced avocado on top of the ceviche tostadas and serve this delicious dish with a wedge of lime., +5460,Make Popovers,0,none,1,Preheat the oven to 450 °F (232 °C).,"Popovers get their shape because the high heat quickly puffs up the steam inside the pastry, so your oven needs to be hot." +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." +5464,Make Popovers,4,none,5,Place the muffin pan in the oven for 2-3 minutes to warm.,To make popovers “pop” you need to preheat the pan. This heats up the batter and causes it to grow rapidly in the first 20 minutes in the oven. +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. +5468,Make Popovers,8,none,9,Turn the heat down to 375 °F (191 °C) and bake for an additional 10 minutes.,"After the first 20 minutes, the popovers will have a crispy shell and will retain their form. Lower the heat and cook them for an additional 10-20 minutes, or until the outsides are golden brown. It is safe to open the oven door during this second cooking period. If you have 2 pans of popovers in, rotate them now so that they heat evenly." +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. +5471,Make Popovers,11,none,12,Serve while still warm.,"Popovers are best right out of the oven, so eat them right away whenever possible." +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.;" +5473,Make Popovers,13,none,14,Top your popovers with shredded cheese before cooking.,"Simply sprinkle shredded cheese, such as gruyere or cheddar, on top of the batter before it goes in the oven, then cook normally. The final popover will by topped with crispy, delicious cheese." +5476,Roast Partridge,0,none,1,Combine the brine ingredients.,"Place the salt, bay leaf, dried thyme, and rosemary in a large bowl or dish. Pour steaming hot tap water over the other ingredients in the dish. Make sure that the dish you use is also large enough to hold both partridges. The water does not need to be boiling hot, but it should be as hot as your tap can make it.;" +5478,Roast Partridge,2,none,3,Submerge the partridge.,"Place both partridges in the brine. Make sure that they are completely covered by the brine. Once the birds are inside, cover the dish more securely with a lid or a piece of plastic wrap." +5480,Roast Partridge,4,none,5,Dry off the partridge.,"Remove the partridges from the brine and pat them dry with clean paper towels. You should also let the birds sit out at room temperature for about 20 minutes after pulling them out of the brine. This allows more of the excess moisture to dry, and it also drops the temperature of the meat to a warmer temperature, thereby reducing the amount of time the partridges will spend cooking in dry heat." +5481,Roast Partridge,5,none,6,Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).,"Prepare a small roasting pan or shallow baking dish by lining it with nonstick aluminum foil. The foil is not strictly necessary, but it can make it easier to clean the dish later." +5482,Roast Partridge,6,none,7,Place the partridge in the roasting pan.,"Arrange both partridges in the same roasting pan, breast-side up. Ideally, the two partridges should be in a single snug layer. There should not be much excess room for them to move around." +5483,Roast Partridge,7,none,8,Add the butter and broth.,"Rub the softened butter over each partridge. After applying the butter, pour the chicken broth over the partridges, as well. When applying the butter, make sure that you get all outer sides of the skin. If there is any butter left after the outside is finished, tuck it underneath the skin. Between the salt in the brine, the salt in the broth, and the salt in the bacon (see next step), there should be plenty of salt to thoroughly season the meat of the partridges at this point. Do not add any more." +5484,Roast Partridge,8,none,9,Drape the bacon over the bird.,"Lay or wrap the bacon over the partridges, using two slices of bacon per bird. If you choose to wrap the bacon over the partridges instead of merely laying it on top, you may need to use toothpicks to hold the bacon in place.Note that sliced salt pork can be used instead of bacon, if desired. The bacon adds flavor to the partridges, but it is also another trick used to help keep the meat moist during the dry cooking process." +5485,Roast Partridge,9,none,10,Cover with foil.,"Cover the entire roasting pan loosely with aluminum foil. The wrapping should be fairly loose. If you make it too tight, it could disturb the bacon lying on top of the birds." +5486,Roast Partridge,10,none,11,Roast for 25 minutes.,"Place the roasting dish in the oven and let the partridges cook, covered, for roughly 25 minutes.Meanwhile, prepare a second small baking sheet by lining it with nonstick aluminum foil." +5487,Roast Partridge,11,none,12,Remove the foil and continue roasting.,"Remove the dish from the oven and take off the foil. Take the bacon off of the partridges, then cook both the birds and the bacon separately for another 10 minutes. Place the bacon on the lined baking sheet before returning it to the oven. The partridges should remain in their original roasting dish, but they should be cooked uncovered during this part of the process. Baste the partridges with the juices in the pan before returning them to the oven. Do so once more after about 5 minutes, or halfway through this final part of the cooking process." +5488,Roast Partridge,12,none,13,Let the partridge rest.,"Pull the partridges and the bacon out of the oven. Let the meat rest while you prepare the sauce. The bacon will be crisp when done. The partridges should be golden brown when done, with an internal temperature of 180 degrees Fahrenheit (82.2 degrees Celsius). If you do not have a meat thermometer, you can perform a quick visual test for doneness by piercing the partridge with a fork. The fork should glide in easily. You should also be able to wiggle both legs of the partridge without difficulty. Place the partridges and bacon on a warm serving plate during this time and cover them with more foil. No matter how long it takes for you to prepare the gravy, the partridges should rest for at least 5 to 10 minutes." +5492,Roast Partridge,16,none,17,"Season with mustard, jelly, salt, and pepper.","Add these four remaining ingredients to the gravy. Stir them in thoroughly, then heat through. If desired, you could skip the Dijon mustard and red currant jelly, adding only the salt and pepper. Doing so will create a more traditional poultry-style gravy." +5493,Roast Partridge,17,none,18,Serve with bacon and gravy.,"Place one partridge on one serving plate. Lay two pieces of bacon on top, then spoon some of the gravy over the entire thing. You could also serve the bacon on the side, if desired. If you want each person to be able to add the gravy separately, ladle it into a gravy boat and set it down on the side of the plates." +5495,Make Bagels,0,none,1,Mix the yeast in a large bowl with the brown sugar and the warm water.,"Stir in the salt and flour, ensuring all the flour is well hydrated. Knead the dough 5-7 minutes, until it is smooth. Cover the bowl and set aside for 2 hours.;" +5496,Make Bagels,1,none,2,Lightly dust a cutting board with flour.,"Turn out the dough onto a floured board. With a dough knife, cut a 4oz portion and mold into a ball. Allow the dough balls to rest 5 minutes. Pierce the ball with your finger and rotate the dough around until the hole is of desired size. Set the bagel on a cornmeal-flour dusted sheet tray and repeat. Cover and refrigerate overnight." +5497,Make Bagels,2,none,3,Preheat the oven to 450 F or 232 C. Dust another baking sheet with a mixture of cornmeal and flour., +5498,Make Bagels,3,none,4,"Fill a large, wide pot two-thirds full of water, and bring to a boil with the baking soda.",Drop the bagels in batches into the water; they must not touch. Boil on one side for 2 minutes. Turn the bagels and boil on the second side for 1½ minutes. They should firm and puff up. Carefully remove from the water and drain for 1 minute on a rack. +5499,Make Bagels,4,none,5,Place the bagels on the prepared baking sheet.,"Immediately place the sheet in the oven and bake for 15 minutes. Rotate the sheet tray 90 and cook for another 5 minutes, or until the bagels are tan to medium brown. The finished bagel should reach 185 on an instant read thermometer. Remove from the baking sheets and cool for 30 minutes before attempting to cut." +5501,Make Potted Meat Gravy,0,none,1,Make sure that all products needed are at your convenience.,"Be sure to sift the flour or use a fork to check for lumps. Any salt or salt substitute, pepper, or garlic powder can be directly added to sifted flour. Have flour pre-measured and set aside. The same step applies to the oil, and the milk or water. Be sure to place the skillet on the burner of the stove.;" +5502,Make Potted Meat Gravy,1,none,2,"Set the burner that's underneath the skillet on a medium setting, allowing the oil to get extremely hot.",A person can test to see if it is hot enough by adding a little flour. If the flour sizzles it is time to begin preparing the gravy. +5503,Make Potted Meat Gravy,2,none,3,"Add flour a little at a time, while constantly stirring.",Allow the gravy to become lightly brown before moving on to the next step. Add milk or milk and water mixture slowly while stirring with fork until you have reach the desired consistency +5504,Make Potted Meat Gravy,3,none,4,Reduce the heat and slowly add in the potted meat as soon as the gravy has reached the desired thickness.,Be sure to continue stirring while allowing the gravy to simmer once the potted meat has been added. +5505,Make Potted Meat Gravy,4,none,5,"Remove it from the heat and serve hot, when the gravy is ready, or allow it to cool.", +5506,Make Potted Meat Gravy,5,none,6,Finished., +5507,Make Vegan Pesto,0,A,A1,Put the toasted nuts and all other ingredients into a food processor., +5508,Make Vegan Pesto,1,A,A2,Process them together until the mixture is smooth and consistent., +5509,Make Vegan Pesto,2,A,A3,Garnish with black pepper.,Then serve on pasta or as a dipping sauce. +5516,Make Minnesota Wild Rice Chicken Soup,0,none,1,Boil 6 cups of water in a large saucepan.,"Add 2 teaspoons of salt and 3/4 cup of raw wild rice. Cook for one hour, stirring occasionally. Drain in a colander; then set aside while preparing the rest of the soup.;" +5517,Make Minnesota Wild Rice Chicken Soup,1,none,2,"In a large stock pot, heat 1/2 cup of butter over medium heat.","Once the butter is melted, add the chopped celery, carrots, and onion. Stir to coat the vegetables evenly with the butter. Simmer the vegetables in the butter for about 8 minutes, or until they begin to soften." +5518,Make Minnesota Wild Rice Chicken Soup,2,none,3,"Next, sprinkle in 1/3 cup flour, stirring constantly.",Heat the flour/butter mixture for 2 minutes to create a roux. +5519,Make Minnesota Wild Rice Chicken Soup,3,none,4,Stir in the cubed chicken pieces and cook the chicken until no pink remains in the interior., +5520,Make Minnesota Wild Rice Chicken Soup,4,none,5,Pour 5 cups chicken broth into the pot and stir to incorporate the broth and roux.,"Simmer for about 5 minutes, stirring often." +5521,Make Minnesota Wild Rice Chicken Soup,5,none,6,"Next, turn the heat down to low and slowly add 2 cups of half-and-half, stirring constantly.","Add the cooked wild rice, rosemary, dill, fennel seeds, and nutmeg." +5522,Make Minnesota Wild Rice Chicken Soup,6,none,7,"Simmer the soup for 1 1/2 to 2 hours on low heat, stirring occasionally.","It is important not to let the soup boil rapidly, because boiling can cause the soup to scorch the bottom of the pot and force the cream broth to break." +5523,Make Minnesota Wild Rice Chicken Soup,7,none,8,"Once the soup is finished, season with salt and pepper to taste.","Serve the soup with crackers or bread to create a complete, hearty meal." +5525,Make Glamorgan Sausages,0,none,1,"Put the cheese, fresh breadcrumbs, mustard, onion, and herbs in the food processor.",Process until the ingredients are combined but not too much.; +5526,Make Glamorgan Sausages,1,none,2,Add seasoning to taste., +5527,Make Glamorgan Sausages,2,none,3,Crack the eggs and separate one yolk from one of the eggs.,Reserve the egg white. Add one whole egg and the extra egg yolk to the processor. Process quickly. +5528,Make Glamorgan Sausages,3,none,4,Remove the mixture from the processor.,Wash your hands and prepare to roll the sausages. +5529,Make Glamorgan Sausages,4,none,5,Roll out approximately 8 sausage shapes.,This is best done on a non-stick surface such as baking paper or greaseproof paper laid over a wooden board. Adjust until you are happy with the shapes. +5530,Make Glamorgan Sausages,5,none,6,Whisk the egg white till it froths.,Roll each sausage in the whisked egg white. Follow by rolling in the flour to coat. +5531,Make Glamorgan Sausages,6,none,7,Heat the oil in the frying pan over low heat.,"Cook the sausages in the oil until browned. Attend to them at all times, turning regularly." +5532,Make Glamorgan Sausages,7,none,8,Serve.,These are best served immediately with a suitable sauce or a gravy. Fried onion pieces are also an ideal addition and mashed potatoes. +5533,Make Tumbet,0,none,1,Prepare the fresh tomatoes.,"Place in hot water for a minute, then peel off the skin. Remove the seeds and chop finely.;" +5534,Make Tumbet,1,none,2,Prepare the capsicums/bell peppers.,"Core them, then remove the seeds. Cut into thin strips." +5535,Make Tumbet,2,none,3,Heat 2 tablespoons of the olive oil in a frying pan over low heat.,Add the garlic slices and cook for 1 minute. +5536,Make Tumbet,3,none,4,Pour in the canned tomatoes and add the fresh tomatoes.,Add the oregano. Mix all through. Simmer the sauce for 30 minutes. +5537,Make Tumbet,4,none,5,Preheat the oven to 180ºC/350ºF.,Heat 2 tablespoons of olive oil in a small frying pan over low heat. Add the potato slices and cook until both sides are golden. +5538,Make Tumbet,5,none,6,Arrange the cooked potato slices on the baking dish., +5539,Make Tumbet,6,none,7,Add the eggplant slices to the same frying pan but increase the heat to medium–high.,"Fry for 1–2 minutes in the same oil. When both sides of the slices are browned, remove them and place on paper towel to drain." +5540,Make Tumbet,7,none,8,Arrange the drained eggplant slices on top of the fried potato slices., +5541,Make Tumbet,8,none,9,Add new oil to the frying pan.,"Fry the capsicum/bell pepper slices for 2–3 minutes. Once cooked, add these to the top of the eggplant slices." +5542,Make Tumbet,9,none,10,"Using a spoon, add the tomato sauce over the vegetable layers.",Cover completely and evenly. +5544,Make Tumbet,11,none,12,Remove from the oven and serve immediately.,It is a good idea to add a drizzle of fresh olive oil prior to serving. This is best placed on the table for diners to serve themselves from. +5545,Cook Venison Heart,0,none,1,Wash the heart and remove any blood clots.,"One way that works extremely well to is to hold the heart under running water while squeezing it. The squeezes will perform the heart's original function, but this time to remove any blood and gunk that may be in it.;" +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." +5547,Cook Venison Heart,2,none,3,Trim off any bits of fat.,"You want the meat to look as nice as you can get it. If you find any rough fibers near the larger end of the heart, cut those out." +5548,Cook Venison Heart,3,none,4,"Saute the chopped onion, a few tablespoons of butter in a saucepan.","Add the salt and pepper, and any other seasonings, into the mass of yummy saute." +5549,Cook Venison Heart,4,none,5,"Add the meat into the saucepan, searing each side to a nice brown shade.", +5550,Cook Venison Heart,5,none,6,"Cook the meat on medium-low until it's almost done, then add 1/4 cup of water to the pan.","The water will not only make the hand-dish much easier, but also extract the flavor out of the pan and back into the meat." +5551,Cook Venison Heart,6,none,7,Fully cook the venison heart.,"There shouldn't be any blood, and there shouldn't be very much reddish shade, either. Some tint of pink will remain even when fully cooked." +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." +5553,Make Fried Pickles,0,A,A1,Heat vegetable oil in a large saucepan until it reaches 375°F (190°C).,"Fill the saucepan with about 1 inch (2.5 cm) of vegetable oil. Test the temperature using a deep-fry thermometer. Alternatively, you can add a pinch of flour to the oil to see if it immediately browns and bubbles. If it does, then the oil is ready.;" +5554,Make Fried Pickles,1,A,A2,Make the batter.,"Combine 1 cup of flour, 1 cup of cornmeal, and 3 lightly-beaten eggs in a large bowl. Mix the ingredients together until you've created a thick, even batter for the pickles." +5556,Make Fried Pickles,3,A,A4,Dip each pickle slice into the batter.,Use tongs or a fork to lower each pickle into the batter and move it around until it's completely covered in it. Hold it above the batter for a second or two so that the excess batter drips off the pickle. +5557,Make Fried Pickles,4,A,A5,Fry the pickle slices in batches.,"Once you've covered a sauce pan's worth of pickles in the batter, it's time to start frying them. Lower the pickles into the hot oil using a mesh basket or a set of tongs. Fry them until they are crispy and golden brown, which should take about three minutes, depending on the size of the saucepan. The pickles are done when they float easily on the surface of the oil. Once one batch of pickles is fried, move on to the next. Avoid crowding the pan or you'll bring down the temperature of the oil. The pickles will be soggy instead of crispy." +5559,Make Fried Pickles,6,A,A7,Serve.,Serve the fried pickles immediately with a small bowl of ranch dressing for dipping. +5560,Make Fried Pickles,7,B,B1,Make the sauce.,"To make the sauce, just mix 1/4 cup mayonnaise, 1 tbsp. drained horseradish, 2 tsp. ketchup, and 1/4 tsp. Cajun seasoning together in a medium-sized bowl. Stir the ingredients until you've created a rich and creamy mixture." +5561,Make Fried Pickles,8,B,B2,Heat the oil.,Heat 1 inch (2.5 cm) of vegetable oil until the oil and place the pickles in the oil until a deep-fry thermometer registers 375°F (190°C). +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." +5563,Make Fried Pickles,10,B,B4,Place the pickles on paper towels and pat them dry.,They should be dry before you fry them for best results. +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. +5568,Make Fried Pickles,15,B,B9,Repeat the process with the rest of the pickles and batter., +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." +5570,Make Fried Pickles,17,C,C1,Pour vegetable oil into a large skillet and heat it to 375°F (190°C).,The oil in the fryer should be about 1 inch (2.5 cm) thick. +5571,Make Fried Pickles,18,C,C2,Make the cornmeal mixture.,"Combine 1 cup self-rising cornmeal mix, 1/4 cup flour, 1 tbsp. chili powder, 1 tsp. cumin, 1/2 tsp. ground cayenne pepper, and 1/2 tsp. ground black pepper together in a shallow bowl." +5572,Make Fried Pickles,19,C,C3,Make the milk mixture.,Combine 1 lightly-beaten egg and 1/2 cup milk together in another bowl. Stir them together until the egg is blended with the milk. +5573,Make Fried Pickles,20,C,C4,Cover the pickles in both mixtures.,Dip 2 cups well-drained bread and butter pickle slices in the milk mixture and then roll them in the cornmeal mixture. +5574,Make Fried Pickles,21,C,C5,Fry the pickles in batches for 3 minutes each.,"Place a batch of pickles on the frying pan and fry them for about 3 minutes each, until they're golden brown." +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. +5577,Make Fried Pickles,24,D,D1,Drain two 16 oz. of dill pickle sandwich slices.," To do this, simply pat the pickles dry with a paper towel." +5578,Make Fried Pickles,25,D,D2,Make the egg mixture.,"Whisk together 1 large egg, one 12 oz. can of beer, 1 tbsp. of baking powder, and 1 tsp. of salt." +5579,Make Fried Pickles,26,D,D3,Add 1/4 cups flour into the mixture.,Whisk the ingredients together until the mixture is smooth. +5580,Make Fried Pickles,27,D,D4,Pour vegetable oil 1/2 inches deep into a large skillet., +5582,Make Fried Pickles,29,D,D6,Dip the pickles into the batter.,Let the excess batter drip off the pickles. +5583,Make Fried Pickles,30,D,D7,Fry the pickles until they're golden brown.,This should take about 3-4 minutes. +5584,Make Fried Pickles,31,D,D8,Serve.,Serve the pickles with spicy ranch dressing. +5585,Make Fried Pickles,32,E,E1,Remove the pickles from the jar.,Choose as many as you wish to fry. Use tongs to pluck them out. +5586,Make Fried Pickles,33,E,E2,Make a breading mixture from flour and cornmeal.,Add spices to taste. +5587,Make Fried Pickles,34,E,E3,Pour all of the mixture into a quart or gallon bag., +5588,Make Fried Pickles,35,E,E4,Toss the wet pickles into the bag.,Gently shake the bag. The process will evenly coat the pickles. +5589,Make Fried Pickles,36,E,E5,Fry the coated pickles at 355ºF.,Fry for no longer than 2 minutes. +5590,Make Fried Pickles,37,E,E6,Serve hot.,These are bound to be a great crowd pleaser. +5597,Make Roze Koek,6,none,7,"In a large mixing bowl, add eight cups of powdered sugar and make a well by flattening the top layer of sugar our using an offset spatula or your hands and then making a hole in the middle.", +5600,Make Roze Koek,9,none,10,Add the red food coloring gradually until a rosy pink color is achieved., +5601,Make Roze Koek,10,none,11,Add one teaspoon of vanilla extract and all of the raspberry extract and mix well., +5603,Make Roze Koek,12,none,13,"SPONGE CAKE: Mix the egg yolks and 2/3 cups of the granulated sugar and mix on high speed until the egg mixture is a creamy, light-banana color.", +5605,Make Roze Koek,14,none,15,Add the remaining vanilla extract and all of the lemon juice., +5607,Make Roze Koek,16,none,17,"In another bowl, mix the egg whites on medium-high speed until soft peaks form.",Add the cream of tartar and remaining granulated sugar. +5610,Make Roze Koek,19,none,20,"In a separate bowl, mix the salt, flour, and baking powder using a sifter or whisk.", +5611,Make Roze Koek,20,none,21,"Gradually sift this dry mixture over the egg yolks, stirring at intervals to incorporate the dry ingredients.","Ensure not to be too aggressive in this step, as precautions must be taken to ensure that the yolks do not deflate." +5613,Make Roze Koek,22,none,23,Pour into an ungreased pan and bake for about a half hour at 350 °F (177 °C), +5614,Make Roze Koek,23,none,24,"After the cake has baked, roll out the fondant (the fondant will be very tough- you may want to utilize your electric mixer's dough hook attachment to tenderize it) until it is long and wide enough to cover the cake.","This will most likely result in a very thick fondant layer. If you do not wish to have such a layer, roll to desired thickness and store the rest at room temperature in an airtight Ziploc bag." +5615,Make Roze Koek,24,none,25,Drape the fondant over the cake., +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. +5628,Make Stuffed Jalapenos,0,A,A1,Preheat oven to 400 degrees.,; +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., +5632,Make Stuffed Jalapenos,4,A,A5,Place the wrapped jalapeño halves in one layer on a medium baking sheet., +5633,Make Stuffed Jalapenos,5,A,A6,Bake the peppers in the preheated oven for 45 minutes or until the bacon is evenly browned and crisp., +5634,Make Stuffed Jalapenos,6,A,A7,Finished., +5635,Make Stuffed Jalapenos,7,B,B1,Parboil the peppers.,Do this for 10 to 15 minutes. Remove from the water and set aside. +5638,Make Stuffed Jalapenos,10,B,B4,"Mix the cream cheese, grated cheese and shrimp together.", +5639,Make Stuffed Jalapenos,11,B,B5,Add seasonings.,"Add salt and pepper to taste, and the garlic powder and cumin." +5640,Make Stuffed Jalapenos,12,B,B6,Cut the peppers lengthwise.,Scoop out the middle seeds and the membranes. Wear gloves when doing this and do not rub your eyes or nose while handling the peppers. +5641,Make Stuffed Jalapenos,13,B,B7,Stuff the cheese mixture inside the halved peppers.,Wrap with either bacon or prosciutto. +5642,Make Stuffed Jalapenos,14,B,B8,Place on a baking sheet.,"Bake at a moderate temperature for 25 minutes, until the outside wrap turns crispy." +5643,Make Stuffed Jalapenos,15,B,B9,Serve straight from the oven., +5644,Make a Clam and Linguini Dinner,0,none,1,"Use 12 clams per person, fresh little necks, washed in the fridge ready to go.",; +5646,Make a Clam and Linguini Dinner,2,none,3,Add 1 cup of olive oil and 1 whole diced garlic bulb to medium high heat., +5647,Make a Clam and Linguini Dinner,3,none,4,"Add 3 medium size chopped white onions and 1 tbsp. of crushed red pepper, cook till transparent .", +5648,Make a Clam and Linguini Dinner,4,none,5,Add 2 cups of water and 3 cans of chopped clams and stir., +5649,Make a Clam and Linguini Dinner,5,none,6,Bring to boil and add 2 cans of tomato paste and 1 1/2 cups of white wine 1/2 tbsp basil and 1 tbs. lemon juice bring to boil., +5650,Make a Clam and Linguini Dinner,6,none,7,"Add clams from fridge and boil semi covered until clams open, stirring with heavy spoon a few times.","When preparing the dish for each person, put amount of linguine in dish as needed. Ladle in a healthy scoop from the bottom of pot so each bowl gets a good amount of the stock." +5651,Make a Clam and Linguini Dinner,7,none,8,Add clams on top of the dish, +5652,Make a Clam and Linguini Dinner,8,none,9,Then add in broth to fill the bowl with sauce serve with garlic bread and fork and soup spoon., +5656,Make Tinga De Pollo,0,none,1,Combine the chicken and water in a saucepan.Place the chicken in a large saucepan and add 3 cups (750 ml) of water.,"There should be enough water to completely submerge the chicken. If 3 cups (750 ml) are not enough, add more.;" +5657,Make Tinga De Pollo,1,none,2,Season with garlic and onion.,Place one minced clove of garlic and half of the chopped onion in the saucepan with the chicken and water. +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." +5660,Make Tinga De Pollo,4,none,5,Let the chicken cool.,"Remove the chicken from the saucepan and set it aside on a clean platter or bowl. Allow it to cool to room temperature. Do not dump the cooking liquid yet. You will use some of it later on in the recipe. You may, however, wish to strain the onion and garlic from the liquid by pouring the contents of the saucepan through a colander. You only need the liquid broth, not the solid ingredients." +5661,Make Tinga De Pollo,5,none,6,Shred the chicken.,"Use your fingers or two forks to shred the chicken into rough pieces. Keep the shredded chicken on the platter and set it aside for the time being. You will not use it immediately, but you will need it again shortly." +5662,Make Tinga De Pollo,6,none,7,Combine the tomatoes and broth.,Place the chopped tomatoes and 1/2 cup (125 ml) of the reserved chicken broth in medium saucepan. Place the saucepan on the stove over medium heat. +5663,Make Tinga De Pollo,7,none,8,Simmer for 10 minutes.,"Once the mixture starts to simmer, start the clock. Let the tomatoes simmer in the broth until they are soft and cooked through. The tomatoes should be mushy at this point, but they should not be soft enough to completely fall apart." +5664,Make Tinga De Pollo,8,none,9,Blend the tomatoes until smooth.,"Use a slotted spoon to remove the tomatoes and transfer them to a blender. Blend them on a medium speed until they turn into a smooth sauce. You could use a food processor instead of a blender, if desired. If the sauce is too thick for your liking, you can add another 1/4 cup to 1/2 cup (60 to 125 ml) of the reserved chicken broth or water to help thin it out. Blend thoroughly after making the addition." +5665,Make Tinga De Pollo,9,none,10,Heat the oil in a skillet.,"Pour the vegetable oil in a large, deep skillet and set the skillet on the stove over medium heat. Give the oil a minute or so to warm up. It should be hot and notably thin, but it should not be allowed to start smoking." +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." +5667,Make Tinga De Pollo,11,none,12,Add the remaining garlic.,"Add the second minced garlic clove to the skillet with the onion. Stir fry the mixture for an additional 1 minute. Both the onion and garlic should lightly brown during this time. The entire mixture should become notably fragrant, as well. As before, you need to stir the onion and garlic frequently to prevent them from burning. Garlic can burn quickly, so you need to pay close attention." +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." +5669,Make Tinga De Pollo,13,none,14,Add the remaining seasoning ingredients to the sauce.,"Stir the chipotle peppers in adobe sauce, oregano, salt, and pepper into the sauce currently simmering in the skillet. The chipotle chiles and adobo sauce are what give this dish heat. If you want to produce a milder flavor, only add a portion of the can instead of adding the entire thing." +5670,Make Tinga De Pollo,14,none,15,Simmer 10 minutes.,"Reduce the heat to medium-low and let the sauce continue to simmer for another 10 minutes to thoroughly combine the flavors. The color of the sauce should also change into a deep red color during this time. Consider keeping the lid partially on the skillet during this time. The steam should be allowed to vent, but keeping the lid tilted on top of the pan can help prevent the sauce from splattering out as it simmers." +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." +5672,Make Tinga De Pollo,16,none,17,Heat oil in a skillet.,"Pour enough vegetable oil into a large skillet to fill 1/4 inch (6 mm) of the bottom. Heat the oil on the stove over medium-high heat. Let the oil heat up for 1 or 2 minutes. It should be very hot, but not quite smoking. Note that you can save time by simply using packaged tostada shells instead of using corn tortillas. If using tostada shells, skip the frying and draining steps and move directly onto the assembling steps." +5673,Make Tinga De Pollo,17,none,18,Drop in the tortillas.,Add one corn tortilla to the hot oil and fry it for 20 to 40 seconds on each side.Use tongs to turn the tortilla halfway through the frying process. The entire tortilla should be crisp and golden in color when ready. +5675,Make Tinga De Pollo,19,none,20,Spread the crema Mexicana over the shell.,"Place one tostada onto your serving plate and add a dollop of crema Mexicana or sour cream. Spread the cream evenly over the surface of the shell. If you do not like the taste of sour cream, you can skip this step. Another option is to spread a dollop of refried beans over the surface of the shell instead of or alongside the cream." +5676,Make Tinga De Pollo,20,none,21,Add a helping of tinga de pollo.,"Spoon on a generous helping of the prepared tinga de pollo. You can leave the chicken piled in a mound in the center of the tortilla, or you could spread it evenly over the surface of the tortilla." +5677,Make Tinga De Pollo,21,none,22,Top with your desired garnishes.,"Arrange a few avocado slices on top of the chicken. Sprinkle the entire thing with shredded lettuce, crumbled Cotija cheese, and a spoonful of salsa. You can skip these ingredients or substitute them for other garnishes as desired. These toppings are common and recommended, but not strictly necessary." +5678,Make Tinga De Pollo,22,none,23,Enjoy immediately.,The tinga de pollo is now prepared and the tostadas are now assembled. Eat the dish while it is still hot. +5680,Make Ratatouille,1,none,2,"Place pepper halves on a foil-lined sheet, cut side down.", +5681,Make Ratatouille,2,none,3,"Roast until skin loosens, about 15 minutes.", +5682,Make Ratatouille,3,none,4,Remove from heat and let rest until cool enough to handle., +5683,Make Ratatouille,4,none,5,Peel and chop finely., +5684,Make Ratatouille,5,none,6,"Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes.", +5685,Make Ratatouille,6,none,7,"Add tomatoes, their juices, thyme, parsley, and bay leaf.","Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown." +5686,Make Ratatouille,7,none,8,Add peppers and simmer to soften them., +5687,Make Ratatouille,8,none,9,"Season to taste with salt, and discard herbs.", +5688,Make Ratatouille,9,none,10,Reserve a tablespoon of the mixture and spread the remainder in the bottom of an 8-inch skillet., +5689,Make Ratatouille,10,none,11,"For vegetables, heat oven to 275 degrees.", +5690,Make Ratatouille,11,none,12,"Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1⁄4 inch (0.6 cm) of each slice is exposed.","Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed." +5691,Make Ratatouille,12,none,13,"Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste.", +5692,Make Ratatouille,13,none,14,Sprinkle over vegetables., +5693,Make Ratatouille,14,none,15,Cover pan with foil and crimp edges to seal well., +5694,Make Ratatouille,15,none,16,"Bake until vegetables are tender when tested with a paring knife, about 2 hours.", +5695,Make Ratatouille,16,none,17,Uncover and bake for 30 minutes more.,(Lightly cover with foil if it starts to brown.) +5697,Make Ratatouille,18,none,19,"For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.", +5699,Make Wasabi Mashed Potatoes,0,A,A1,Fill a large pot with water and bring to a boil.,"Add the potato quarters, and boil until tender.;" +5700,Make Wasabi Mashed Potatoes,1,A,A2,Drain the potatoes and return to the pot., +5701,Make Wasabi Mashed Potatoes,2,A,A3,Mash thoroughly with a potato masher., +5702,Make Wasabi Mashed Potatoes,3,A,A4,"Slowly add the butter, broth, and spices while continuing to mash.", +5703,Make Wasabi Mashed Potatoes,4,A,A5,Serve hot., +5704,Make Wasabi Mashed Potatoes,5,B,B1,Put the potatoes in the cooking pot or saucepan.,Cover with water. Bring to the boil and cook until tender. +5705,Make Wasabi Mashed Potatoes,6,B,B2,Remove from the heat.,Drain. +5706,Make Wasabi Mashed Potatoes,7,B,B3,Add the sour cream and milk.,You don't need to add all of the milk; it depends on the consistency you like. +5707,Make Wasabi Mashed Potatoes,8,B,B4,Add the wasabi paste.,Mash everything together well. +5708,Make Wasabi Mashed Potatoes,9,B,B5,Season with salt and pepper.,It's now ready to serve. +5709,Make Wasabi Mashed Potatoes,10,C,C1,Add the potatoes to a saucepan.,"Cover with cold water and a pinch of salt. Bring to the boil, then reduce and cook until tender." +5710,Make Wasabi Mashed Potatoes,11,C,C2,"In a separate saucepan, heat the butter, cream and milk gently.",Stir frequently to melt the butter. +5711,Make Wasabi Mashed Potatoes,12,C,C3,Add the wasabi paste to the mixture.,"Season with salt and pepper to taste. If using salted butter, take the existing salt content into account. Add more wasabi if you think it needs it." +5712,Make Wasabi Mashed Potatoes,13,C,C4,Drain the potatoes.,Put the potatoes back into the saucepan and heat for another minute or so to remove any remaining liquid. +5713,Make Wasabi Mashed Potatoes,14,C,C5,Drop the cooked potatoes into a mixing bowl.,Add the butter mixture. Mash together. +5714,Make Wasabi Mashed Potatoes,15,C,C6,Add the chives.,Stir through. It's now ready to serve. +5715,Make Wasabi Mashed Potatoes,16,C,C7,Finished., +5717,Make Banh Mi Bowls,1,none,2,Grate ginger.,Carefully remove the ginger’s peel with a paring knife. Hold your grater over a small container to catch the shavings. Rub the peeled ginger over the grater. Scrape the peelings into the bowl with the garlic. You can use a vegetable peeler instead of a paring knife to remove the ginger peel. +5718,Make Banh Mi Bowls,2,none,3,Slice a jalapeno pepper thinly.,"Put on rubber gloves to protect your hands. Use a paring knife to slice the pepper in half. Scrape away the seeds and veins. Cut off and discard the top with the stem. Make thin slices of the pepper’s body with a chef’s knife.If you’re making pork in the slow cooker, add the pepper slices to the same bowl with the garlic and ginger. If you’re making meatballs, add the pepper slices to a small bowl separate from the garlic and ginger." +5719,Make Banh Mi Bowls,3,none,4,Shred carrots.,"Peel the carrots if they are not already peeled. Shred them using a standing grater or a food processor. Put the carrots in a medium-sized bowl. Alternately, you can thinly slice the carrots." +5720,Make Banh Mi Bowls,4,none,5,"Slice cucumber, onion and radishes.",Thinly slice the cucumber. Peel your onion and thinly slice that as well. Cut your radishes into matchsticks. Add these sliced veggies to the bowl with the carrots. The peels can remain on the cucumber and radishes. +5721,Make Banh Mi Bowls,5,none,6,Dissolve sugar and salt in vinegar.,"Pour vinegar and water into a medium saucepan. Mix in sugar and salt. Bring the mixture to a boil, then remove the saucepan from the heat.Optionally, add one tablespoon of agave nectar." +5722,Make Banh Mi Bowls,6,none,7,Add the vegetables.,"Put the cucumber, carrot and radish slices into the saucepan. Stir the contents. Let the mixture stand for twenty minutes. Then drain the mixture.The vegetables should be completely submerged in the liquid while setting." +5725,Make Banh Mi Bowls,9,none,10,Cut the meat into cubes.,Slice up the pork into two- to three-inch chunks. Trim off and discard any excess fat as you come across it. Place the cubed meat into your crockpot. +5727,Make Banh Mi Bowls,11,none,12,Add the rest of the sauce ingredients to the crock pot.,"Pour soy sauce, sesame oil and broth into the slow cooker. Add your garlic and grated ginger. Pour in fish sauce, if desired. Stir the ingredients.If you want the sauce to have a bit of sweetness, mix in a sprinkle of brown sugar. Pour 1/4 cup of water over the top if your slow cooker tends to run hot." +5728,Make Banh Mi Bowls,12,none,13,Cook the meat mixture in a crock pot.,"Set your crock pot to low heat. Cook for two hours. Turn the pork over once with a serving fork. Continue cooking for two to four more hours, or until the meat is tender. Turn off the slow cooker once finished." +5731,Make Banh Mi Bowls,15,none,16,Combine ground pork with other ingredients.,"Clean your hands well. Add egg, breadcrumbs, and soy sauce to the pork. Use your hands to mix in the minced garlic, grated ginger and sliced pepper and onions.Remove any jewelry from your hands and put it aside in a safe place. Wash your hands thoroughly, making sure to scrub underneath your nails." +5732,Make Banh Mi Bowls,16,none,17,Form and cook the meatballs.,Form the meatballs using one tablespoon of the meat mixture for each meatball. Arrange them on your prepared baking sheet. Cook them in the preheated oven for twenty-five minutes.You should get about 30 meatballs. Make sure to wash your hands well with soap and water after handling the raw meat and pepper mixture. +5734,Make Banh Mi Bowls,18,none,19,Add the main ingredients to your bowls.,"Put 3/4 cup of rice into the bottom of each bowl. Give each bowl four meatballs, or 2.5 ounces of slow-cooked pork. Add 3/4 cup of pickled vegetables to each bowl.If you’re making this dish without meat, mix the grated ginger in with the rice. Add a few jalapeno slices to the top of each bowl." +5738,Make a Sausage Casserole,1,none,2,Prepare the vegetables.,"Slice the leek and carrots into small chunks. Chop the rosemary, garlic cloves, and onion into fine pieces." +5739,Make a Sausage Casserole,2,none,3,Heat an oiled frying pan.,Fry the Cumberland sausages for about 8 minutes until they turn a golden brown color. Transfer the sausages to a casserole dish. +5740,Make a Sausage Casserole,3,none,4,Fry the vegetables.,"Cook and fry the garlic, carrots, onions, and leaks until soft and tender. Transfer everything to the casserole dish." +5741,Make a Sausage Casserole,4,none,5,Pour the wine into the frying pan to deglaze it.,Pour the wine into the casserole dish. +5742,Make a Sausage Casserole,5,none,6,"Pour the beef stock, rosemary, and thyme into the casserole dish.","Season with salt and pepper to taste. To thicken the liquid, add the 1 tablespoon of flour." +5743,Make a Sausage Casserole,6,none,7,Place a lid on the casserole dish and bake in the oven for 1 hour., +5744,Make a Sausage Casserole,7,none,8,Serve with mashed potatoes., +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., +5750,Make Smore Buckets,0,none,1,Crush the graham crackers in a plastic sandwich bag until they break into pea-sized pieces.,Avoid over-crushing because you don't want to end up with powder.; +5751,Make Smore Buckets,1,none,2,Divide the crumbs into 4 to 6 small ramekins or small tea cups., +5752,Make Smore Buckets,2,none,3,Make the chocolate pudding according to the instructions on the box.,Divide the pudding equally among the ramekins. Gently tap the cups on the counter to release any air bubbles from the pudding. +5753,Make Smore Buckets,3,none,4,Place the marshmallow fluff in a sandwich bag.,"Turn the bag into a piping bag by cutting a small corner of the bag. Pipe the fluff onto the pudding. It helps if you start in the center of the cup, and pipe your way outward in a spiral." +5755,Make Smore Buckets,5,none,6,Toast the marshmallows.,Use a cooking torch to lightly toast the marshmallows or place the cups in the oven on a baking sheet. Put it under your broiler as close as possible to the top on a high temperature setting (around 370 degrees) with the oven door slightly ajar until the marshmallow browns. +5758,Make Pork Rinds,1,none,2,Trim the skin away from the fat and meat.,"Cut away any meat by slicing through the fatty layer. Next, use the back of a knife or a large spoon to scrape the fat away from each strip of skin. The more fat you remove, the puffier the skins will become.Make sure you always practice good knife safety when handling tough cuts of meat. Pork skin is tough and rubbery. The fat will be soft and easily scraped away. The leftover fat can be rendered into lard or discarded. The meat can be saved for a pork dish." +5759,Make Pork Rinds,2,none,3,Cut the skin into bite-sized pieces.,"Once most of the fat is removed from the skin, cut the pork skin into small, bite-sized squares. Aim for pieces that are 2 x 2 inches (about 5 x 5 centimeters). The pork skins will double in size when fried. Therefore, avoid making excessively large pieces. Wash your hands, knife, and cutting surface after handling raw meat. Consuming raw meat can cause severe illness." +5760,Make Pork Rinds,3,none,4,Preheat your oven.,"Set your oven to 250 degrees Fahrenheit (120 degrees Celsius.) Many modern ovens will beep or ring when they’re done preheating. However, if your oven doesn’t have this feature, let the oven preheat for at least ten minutes. This will ensure that it comes to temperature properly." +5761,Make Pork Rinds,4,none,5,Place the pork skins on a baking sheet.,"Use a shallow baking sheet of any size. Place the pieces of pork skins directly onto the baking sheet, skin side down. Make sure the skin pieces aren’t touching or you’ll crowd them.Depending on how much pork skin you’re cooking, you may need more than one pan. If you want to make your cleanup easier, line the sheet with foil or wax paper." +5762,Make Pork Rinds,5,none,6,Bake the skins for 3 hours.,"When the skins are cooked at a low temperature for a long time, the skins become dehydrated.This will allow them to become puffy and delicious when fried. When the pork rinds are finished dehydrating, they will look dry and brittle like beef jerky. It’s better to dehydrate the skins for too long than not long enough. If they don’t seem dry, let them cook for another thirty minutes or so." +5763,Make Pork Rinds,6,none,7,Heat some oil or lard for frying.,"Find a deep stainless steel pan and fill it 1/3 full with lard or frying oil. Next, place the pan over medium-high heat for five to eight minutes, or until the oil bubbles.Avoid using low smoke-point oils like olive oil. Appropriate frying oils include: Peanut oil (don’t use if you have nut allergies) Coconut oil Rendered animal fat, also called lard" +5764,Make Pork Rinds,7,none,8,Test the heat.,"The oil needs to be 385 to 400 degrees Fahrenheit (196 to 204 Celsius) to properly fry the pork rinds.If you have a cooking thermometer, hold the metal end in the oil for a few seconds to get a temperature reading. If not, dip the end of a piece of bread in the oil. If the oil vigorously bubbles around the bread, the oil is hot enough. If the oil barely bubbles around the bread, the oil needs to heat up longer." +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" +5767,Make Pork Rinds,10,none,11,Store leftover pork rinds.,"Keep any leftovers in an airtight plastic container or re-sealable bag. If the container isn’t airtight, the rinds will become stale. Eat any leftover pork rinds within a week. Pork rinds can be stored on the counter or in your pantry. If your pork rinds begin to smell rancid, don’t eat them. This means that they’ve spoiled." +5768,Make Pork Rinds,11,none,12,Finished., +5769,Make Kimchi Jjigae,0,none,1,Place clay pot over medium flame and allow to properly heat for a few minutes before adding ingredients.,; +5770,Make Kimchi Jjigae,1,none,2,"Once the clay pot is heated, add two table spoons of vegetable oil.", +5771,Make Kimchi Jjigae,2,none,3,"Add one teaspoon of sesame seeds, spread evenly within the clay pot, and allow them to toast into a golden brown color.", +5772,Make Kimchi Jjigae,3,none,4,Add one cup of kimchi.,"Depending on whether kimchi is homemade or store bought, you may need to cut up kimchi into smaller pieces" +5773,Make Kimchi Jjigae,4,none,5,"Place cover on pot and allow kimchi to reduce to about a half a cup, approximately 4 minutes.",Stir occasionally. +5774,Make Kimchi Jjigae,5,none,6,Add ½ a teaspoon of sugar and gently mix into the kimchi., +5775,Make Kimchi Jjigae,6,none,7,Open one can of tuna fish and add the entire contents into the pot.,Gently mix in with the sugared kimchi and sesame seeds. +5776,Make Kimchi Jjigae,7,none,8,"Add minced garlic, crushed red pepper, and one portion of the chopped green onions in the pot stirring gently until all ingredients are properly mixed.", +5777,Make Kimchi Jjigae,8,none,9,Generously add chicken broth into the pot.,Around 28 to 30 ounces should suffice. +5778,Make Kimchi Jjigae,9,none,10,"Turn up heat to medium high, cover the pot, and bring to a boil.", +5779,Make Kimchi Jjigae,10,none,11,"Once stew is boiling, add a pinch of salt and remaining green onions.", +5780,Make Kimchi Jjigae,11,none,12,Add chopped tofu to boiling pot and stir gently until all contents are properly mixed., +5781,Make Kimchi Jjigae,12,none,13,Let stew cook uncovered for about 10 minutes, +5782,Make Kimchi Jjigae,13,none,14,Crack egg on top of boiling soup and then turn off the stove.,"Depending on your preferences, you may choose to serve soup upon cracking the egg or allow it to fully cook" +5783,Make Kimchi Jjigae,14,none,15,Sprinkle with sesame oil before serving and enjoy!, +5784,Make Kimchi Jjigae,15,none,16,Finished.,