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