{"id": "RECIPE_0", "question": "After mashing the ingredients for 'Black Bean Burgers N Rye Buns, Vegetarian,' what should you do next and why is that step significant?", "provenance": [40000], "ground_truth": "After mashing the ingredients for 'Black Bean Burgers N Rye Buns, Vegetarian,' you should refrigerate the mixture for 1 hour. This step is significant because it allows the dry ingredients to soak up the liquid.", "images_list": ["black-bean-burgers-n-rye-buns-vegetarian_3"]} {"id": "RECIPE_1", "question": "What are the essential steps to create a giant Kinder egg filled with surprises for kids?", "provenance": [40001], "ground_truth": "Introduction: Project GIANT Kinder Egg. A bit late for Easter but better late than never.....This is an Instructable my sister and I came up with doing as a surprise for my nephew and a bit of funAs the title gives it away, it was the idea originally was to build a hugh easter egg but a kinder twist to put a bigger toy in, sadly this did not go totally to plan but still had a good result.Be warned this is a MESSY task And I should add, Please be sure to check any allergy conditions for anyone consuming the egg if they are allurgic to latex with the balloon. Step 1: You Will Need..... Firstly we headed to the shops where we purchased; 6 x 200g bars white chocolate (any chocolate will do really)7 x 200g bars milk chocolate 1 x packet of 12\" balloons ( pearlised white suitable for helium but not for children under 3 ) 9 x kinder eggs ( 3 for photographic purposes, 6 for research and consumption ) 1 x 6\" string ideally new and unused for hygiene Step 2: Inner Layer............ After much trial and error and searching on the web for ideas we found an article where some was using various balloons to make various weird and wonderful chocolate egg shapes. We had decided by this stage that this balloon technique was the best way to go to achieve the egg shape.We attempted filling several from the multipack with the following; expanding foam (expensive, smelly, ruins your clothing, damages the lawn and doesn't work)...........sand, flour, sugar, beans from child's beanbag (very sensual but again doesn't work)Having exhausted all of the above we decided to take a calculated risk and allow the chocolate to cool more thoroughly before dribbling over air inflated balloon.So........We started by suspended a balloon from kitchen cupboards with string.Melted some while chocolate over the hob ( in the microwave or any method for melting chocolate will be fine BUT be warned there is a risk of burning or be cautious!!!) Then we let it stand for a couple of minutes to thicken, when thicker and still runny consistency, slowly and gradually built up layers of white chocolate using the dribbling method and left to cool and harden. Step 3: Outer Layer. With the white chocolate now hardened we repeated process with the brown milk chocolate. The dribbling process was less satisfying with the brown chocolate and we found it went a bit gloopy as it dribbled from the top to the bottom. We attempted to smooth manually as best as possible with a spatula which kind of worked lol.Once finished leave to dry or put in the fridge to fully harden Step 4: Almost There. After a couple of hours and a lot of cleaning lol with a lot of caution the air filled confection was taken out of the fridge and set down carefully on the cupboard top. Following the explosion/implosion of our first effort the egg was approached with caution and the protruding rubber of the balloon pierced very slightly to allow a slow and steady release of the air. And then the balloon was easy to remove from the top of the egg. At this point my sister decided to cut the egg in half using a heated knife, much to my protest but it seemed to work, so if you do this method be very very careful!!! Step 5: Finishing Details. With the egg complete....pretty muchI decided to use my standard printer and laptop to blow up a kinder egg wrapper design i found onlineThen once printed lay it over some silver foil and stick together using tape. ( not my best work but was pushed for time as first attempt failedThen we just \"layed the egg\" (forgive the punn) in a basket placed the wrapped around and waited for the kids to distroy it lolHope you all like and vote in the comp, we added a real kinder egg in one of the pics for scaleEnjoy Step 6: . ", "images_list": ["project-giant-kinder-egg_0", "project-giant-kinder-egg_1", "project-giant-kinder-egg_2", "project-giant-kinder-egg_3", "project-giant-kinder-egg_4", "project-giant-kinder-egg_5"]} {"id": "RECIPE_2", "question": "In the process of making 'Project GIANT Kinder Egg,' what method is used to apply the inner layer of white chocolate, and how should the chocolate be prepared beforehand?", "provenance": [40001], "ground_truth": "In 'Project GIANT Kinder Egg,' the inner layer of white chocolate is applied using the dribbling method, where melted white chocolate is dribbled over an air-inflated balloon. Before starting this process, the chocolate should be allowed to cool more thoroughly to achieve the right consistency.", "images_list": ["project-giant-kinder-egg_2"]} {"id": "RECIPE_3", "question": "How should I prepare the grill to create an oven-like environment for making 'Camping Pizza'?", "provenance": [40002], "ground_truth": "To prepare the grill for making 'Camping Pizza,' you should diffuse the heat from the burner by using heavy-duty aluminum foil. This setup creates an air gap underneath the pizza pan, preventing direct heat from affecting the pizza, which simulates an oven environment.", "images_list": ["camping-pizza_2"]} {"id": "RECIPE_4", "question": "What are the steps for mixing the wet ingredients when making 'Ruby's Gingersnaps'?", "provenance": [40003], "ground_truth": "To make 'Ruby's Gingersnaps,' start by softening the butter in the microwave for about 30 seconds. Then, add the packed brown sugar and softened butter to a mixing bowl. Beat the mixture until well combined, then add both eggs and molasses, mixing until homogeneous.", "images_list": ["rubys-gingersnaps_3"]} {"id": "RECIPE_5", "question": "What is the best way to reheat chicken so it stays juicy and tender?", "provenance": [40004], "ground_truth": "Introduction: Chicken Reheated Juicy and Tender. Reheat cooked chicken while making it juicy and tender, and there are no cooking dishes to wash. My SprawlMart often sells rotisserie chickens, various flavors, 2-1/4 lb each, for $4.00. At that price it is hardly worth buying raw chicken, preparing and cooking it at home. Roasted chicken tends to get dry when it is reheated, though, even in the microwave. I have solved that problem.\nTo see my related Instructables, click on \"unclesam\" just below the title above or in the INFO box to the right. On the new page that appears, repeatedly click \"NEXT\" to see all of them.\nUnclesam Step 1: Cut Up Chicken and Bag Portions for Freezing. Needed (also from SprawlMart) in addition to precooked chicken: Quart-size ziptop freezer bags; Uncle Ben's pre-cooked rice, Roasted Chicken flavor; Swanson's low-sodium Chicken Broth (NOT stock).\nI buy several chickens, use poultry shears to cut out the backbones, eat those together for one meal fresh. I cut the remainder of each chicken in half along the breastbone, remove each leg and thigh, connected, as one portion. I leave the wings in place, but cut each breast crosswise to make each into two portions, the smaller having the wing attached, the larger not. I am trying to eat more fruit and vegetables these days, so each of the six portions is plenty for a meal for me. I freeze each portion in a one-quart freezer zip bag. Step 2: Thaw Portion and Reheat. When I want to have chicken, I put a portion in the fridge to thaw overnight. At mealtime, into the bag I pour a few tablespoons of Uncle Ben's pre-cooked rice (the Roasted Chicken Flavor is the only one also sold in large, economy-size bag; knead out the lumps before opening; precooked rice will not increase in volume). Then I pour in a few tablespoons of Swanson's Chicken Broth (NOT stock), reduced sodium version, which was chosen as best tasting in \"America's Test Kitchen\" (PBS TV show) tests. I zip the bag closed, leaving a little bit unzipped to allow steam to escape. Step 3: Prop Bag Up to Prevent Spills. Bag needs to be set up so that it cannot fall over and spill out liquid during reheating. If I am also going to heat up some precooked vegetables, I put them in microwave-proof tubs, loosely covered. It works better for certain side dishes to first microwave just the sides for a minute on highest power, then add the plate and chicken, microwave all for 3 minutes on high, follow with 4 minutes at half power. I store portions of sides in the fridge in these plastic containers, eat the reheated sides directly from the containers. Step 4: Hot, Juicy, Tender, Yummy!. Unzip the hot bag and carefully dump the contents onto plate. The extra liquid will be absorbed by the chicken as it is cut up for eating, will help keep it moist. The rice is healthy side dish, also helps hold the moisture.\nU.S.", "images_list": ["chicken-reheated-juicy-and-tender_0", "chicken-reheated-juicy-and-tender_1", "chicken-reheated-juicy-and-tender_2", "chicken-reheated-juicy-and-tender_3", "chicken-reheated-juicy-and-tender_4"]} {"id": "RECIPE_6", "question": "For making 'Guacamole Dip and Chips,' which ingredients should be diced and mixed into the bowl after mashing the avocados?", "provenance": [40005], "ground_truth": "To make 'Guacamole Dip and Chips,' you should dice the tomatoes, onions, and cilantro on the cutting board and add them to the big bowl.", "images_list": ["guacamole-dip-and-chips_4"]} {"id": "RECIPE_7", "question": "What method was used to simplify the folding of pans when constructing the 'modular-pie-cosahedron'?", "provenance": [40006], "ground_truth": "An 18-inch bending brake was used to simplify the process of folding the pans when constructing the 'modular-pie-cosahedron.'", "images_list": ["modular-pie-cosahedron_2"]} {"id": "RECIPE_8", "question": "What\u2019s the best way to prepare a delicious batch of deer jerky at home?", "provenance": [40007], "ground_truth": "Introduction: Yummy Deer Jerky. you are going to need a few pounds of deer meat, and a marinade\u00a0 Step 1: . first off cut your strips of meat into small slices about 1/8 inch.\u00a0 Step 2: . now prepare your marinade. take 3/4 cup of worcestesire\n1/4 cup of soy sauce\n1 tablespoon liquid smoke\n1 tablespoon fresh lemon juice\n3 tablespoons teryaki\n1 tablespoon ketchup\n1 teaspoon hot pepper sauce ( tobassco etc.) or to tast.\n1 tablespoon garlic powder\n1 teaspoon \u00a0powder onion\n1 teaspoon black pepper\napprox. 1 1/2 lb venison Step 3: . now put your marinade in a gallon freezer bag and add in your meat. knead so the marinade is all over the meat. now lay it flat on a\u00a0refrigerator\u00a0shelf and let it sit overnight. every few hours knead the meat some more to make sure the sauce is evenly spread. Step 4: . after 8-12 hours take the meat out and let the excess marinade drip off and lay the pieces on a dehydrator or oven rack\nif you are using a dehydrator leave the jerky bits in there for 5-6 hours and check, if it feels and looks like jerky your done if not let it sit a while longer.\nif you are using an oven turn the oven on about 150 or lower and let them sit for a few hours checking them often. after they are almost done turn the oven to 200\u00a0Fahrenheit\u00a0and prop the door slightly open like with a spoon for about 1 hour. Step 5: . now your almost done after your jerky has dried try it! then put it all in a ziplock bag and leave it open and put it in the refrigerator until it cools down. then you can squeeze out all the air and seal it and just leave it wherever. and if you have any of those oxygen eaters that are in reg. bags you can throw one in there.", "images_list": ["yummy-deer-jerky_0", "yummy-deer-jerky_1", "yummy-deer-jerky_2", "yummy-deer-jerky_3", "yummy-deer-jerky_4", "yummy-deer-jerky_5"]} {"id": "RECIPE_9", "question": "What ingredients are included in the marinade for making 'Yummy Deer Jerky,' and how should you prepare it?", "provenance": [40007], "ground_truth": "To make 'Yummy Deer Jerky,' the marinade should include 3/4 cup of Worcestershire sauce, 1/4 cup of soy sauce, 1 tablespoon of liquid smoke, 1 tablespoon of fresh lemon juice, 3 tablespoons of teriyaki sauce, 1 tablespoon of ketchup, 1 teaspoon of hot pepper sauce, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper. To prepare the marinade, mix all these ingredients together in a bowl before adding the meat.", "images_list": ["yummy-deer-jerky_2"]} {"id": "RECIPE_10", "question": "What are the steps to make the dough for 'Langos (between Heaven and a Heart Attack)'?", "provenance": [40008], "ground_truth": "To make the dough for 'Langos (between Heaven and a Heart Attack),' start by combining flour, water, yeast, and optionally sugar, grated carrot, herbs, pepper, and spices. Once combined, allow the dough to rise. Finally, shape the risen dough into disks about 1-1.5 cm thick.", "images_list": ["langos-between-heaven-and-a-heart-attack_1"]} {"id": "RECIPE_11", "question": "What is the best way to create a delicious slow-cooker chili that packs a flavorful punch?", "provenance": [40009], "ground_truth": "Introduction: Slow Cooker Chili. In this insturctabel I'll teach you how to make one of my favored dishes. Two meat chili and in my humble opinion its one of the easiest best chilly recipes around. Step 1: Step 1: Supplies. A 10 in. non-stick pan or cast iron pan. You'll need 3 tablespoons of olive oil if you use a cast iron pan.A 4 qt slow cooker.2 lbs of ground meat I used 1 lb. of turkey and 1 lb. of pork. Do not use beans because chili with beans is nottrue chili.3 tablespoons of Hot Mexican Chili powder1 tablespoon of Ancho chili pepper1 1/2 tablespoons of smoked Paprika1 1/2 tablespoons Roasted ground Coriander1 1/2 tablespoons Ground Cumin 2 tablespoon of minced garlic2 tablespoon of honey optionala 12 oz can of Diced tomatoestwo 8 oz cans of tomato sauce Step 2: . Brown your meat in the 10 in. pan over med high heat. If you use a cast iron pan heat up 1 2/2 tablespoonsof olive per pound of meat. After you brown your meat drain the oil and fat and put it in the slow cooker. Repeat with the other pound of meat. Step 3: . Now that your meat is in the slower add the diced tomatoes, tomato sauce and all the spices. Mix thoroughly cover and cook on low for 8 hours or high for 6 hours. Makes 4-6 servings.", "images_list": ["slow-cooker-chili_0", "slow-cooker-chili_1", "slow-cooker-chili_2", "slow-cooker-chili_3"]} {"id": "RECIPE_12", "question": "What is the best way to prepare delicious Meatball Onion Bombs for a fun gathering?", "provenance": [40010], "ground_truth": "Introduction: Meatball Onion BOMB. Taking a next step on from our Bacon Onion Rings video (http://bit.ly/1o3a2ch) comes Meatball Onion Bombs.First inspired by the Teamtraeger recipe, I decided to make my own video recipe so as many people as possible can make their own version too.This recipe centres around a clever use for the onion (diced in the beef mix but also used as a shell to keep the bomb shape), and the rest is just really tasty beef, bacon and seasoning/sauce.If you don't have a big BBQ or smoker then try these out in the oven, you'll still get an amazing result - but if you DO have a smoker, well you're in for a treat! Step 1: Ingredients. Here's what you'll need and what you're going to make with th ingredients. Now watch the video recipe! Step 2: Video Recipe. Watch the video for a full guide to creating and cooking these awesome Meatball Onion BOMBS!Feedback is welcome and please let me know if you cook your own!", "images_list": ["meatball-onion-bomb_0", "meatball-onion-bomb_1"]} {"id": "RECIPE_13", "question": "In the recipe for 'Old Fashioned Ice Box Cookies (Three Variations),' how do you combine the dry and wet ingredients?", "provenance": [40011], "ground_truth": "In the recipe for 'Old Fashioned Ice Box Cookies (Three Variations),' you combine the dry ingredients with the wet mixture by adding the dry ingredients to the wet using a spoon. Stir gently to combine without over mixing, ensuring everything is blended together. It's recommended to add half of the flour mixture first, blend it in, and then add the other half.", "images_list": ["old-fashioned-ice-box-cookies-three-variations_3"]} {"id": "RECIPE_14", "question": "What\u2019s the best way to prepare a delicious homemade spicy eggplant pizza from scratch?", "provenance": [40012], "ground_truth": "Introduction: Homemade Spicy Eggplant Pizza. \nAs summer is nearing its transition into the cooler days of fall, it is the best time to make up something a little spicy using great seasonal vegetables and flavors. This is one of my favorite dishes to make on a cooler afternoon after a trip to the farmer's market, or to my garden. This pizza really highlights the earthiness of the eggplant, and kicks it out of its natural blandness with a dose of garlic and chili oil.\u00a0 Enjoy! Step 1: What You'll Need:. For the pizza dough:\n- 1 1/2 c. hot water (as hot as you can run it from the tap, NOT BOILING or you will kill the yeast)\n- 1 1/2 tsp. dry active yeast\n- 1 tbsp. olive oil\n- 1 tbsp. salt\n- 1 tbsp. sugar\n- 3 c. all-purpose flour\n- oil for greasing the bowl\nFor the eggplant topping:\n- 1 large eggplant\n- olive oil for brushing\n- 3/4 c. grated mozzarella\n- 1/4 c. grated parmesan\n- 2 tbsp. olive oil\n- 2 tbsp. minced garlic\n- 2 fresh chilies, minced (I use red thai chilies - if you prefer less heat, use less intense chilies like jalapeno) Step 2: Making the Pizza Dough. (IMPORTANT NOTE: this dough recipe is good for TWO pizzas, so if you want two eggplant pizzas, just double the amount of eggplant topping ingredients, OR\u00a0 you could top that second pizza margherita-style by hopping over to my companion instructable, Homemade Pizza Margherita)\nThis dough recipe is one that I have had since I was in grade 8 Home Economics class, and it has never failed. It makes great pizzas every time, and can also be used for tasty calzones, or even an easy focaccia.\n1. Sprinkle the yeast over the top of the hot water. Use the hottest water that you can run from your kitchen tap. DO NOT use boiling water or you will kill the yeast, and your dough will not rise. Let the yeast \"bloom\" for 5 minutes.\n2. Add the olive oil, sugar and salt to the yeast, and stir.\n3. Measure the flour into a large bowl. Add the yeast mixture to the flour and, using a wooden spoon, stir until well combined. The dough will appear VERY gooey - this is normal, as it makes a much more tender dough. DO NOT add more flour to the dough during this step.\n4. Brush or spray some oil over the sides of the bowl and the top of the dough. Flip the ball of dough over and oil the other side. This will help when removing the dough after rising.\n5. Cover the bowl with a clean kitchen towel, and set in a warm location to rise for 1 hour. Looking for a warm location? Try above the fridge, above you cabinets, or on the stove as you're preheating the oven for the next step! Step 3: Preparing the Toppings. Onto the good stuff - this is where you can easily diverge from the recipe and top your pizza however you want, but I STRONGLY suggesting spicy eggplants. If, however, you choose to go your own way, skip ahead to the next step for directions for how to bake the pizza.\n1. Slice up the eggplant into 1/3-inch slices and spread them onto an aluminum foil-lined baking pan brushed with oil. Brush the tops of the eggplant slices with oil also. Broil the eggplants until lightly browned, then turn them over and broil them the same way on the other side. Set them aside for now.\n2. In a small frying pan, heat the 2 tbsp. of oil over medium high heat. Add the minced garlic and chilies, and swirl the pan for about a minute. You don't want to saut\u00e9 them, just heat them and infuse the oil with all that garlicky-chili flavor. Remove the pan from the heat and set aside for now.\n3. Mix the mozzarella and parmesan cheeses together in a bowl. Now you are ready to garnish your pizza! Step 4: Topping and Baking Your Pizza. 1. Preheat the oven to 500 F. Set one rack in the lowest position in your oven. If you have a pizza stone, place it on the rack before you preheat, so that it can heat to the same temperature as the oven. If you don't have a pizza stone, you can just as easily bake the pizza on a baking sheet. A pizza stone is a good investment, however, as it makes for a nice crisp outside and tender inside to your pizza crust. I highly recommend it.\n2. Generously flour a section of counter or a silpat* mat. This a really important step. The dough is very sticky, and this is when you will be adding in enough flour to make it workable, but not so much as to make it tough. So flour the counter well, and the rolling pin, and the top of the dough. Roll out half the pizza dough for one pizza, to 3/4-inch thick. You can make it round, or square, or free form in shape - I haven't found that either one tastes better than the other, but I've always like the rustic look of the free form pizza. (*A silpat mat in a silicone baking mat that can be laid over your counter before flouring. It will make transferring the dough to the pizza stone easier, and make cleaning up a cinch. If you don't have one, but ARE baking on a pizza stone, transfer your dough to a floured, reverse baking sheet, so you can then slide the dough onto the stone once it is topped.)\n3. Now for the toppings: First sprinkle about 1/4 of the cheese mixture over the dough. This will help the rest of the toppings adhere to the crust once baked. Lay the eggplant slices over the crust, leaving a 3/4-inch edge for holding, and overlapping the slices where necessary. Top with the remaining cheese mixture. Finally,\u00a0 drizzle the garlic-chili oil, garlic and chili included, over the top of the cheese. Make sure to drizzle it lightly and evenly over the entire pizza, or you will end up with pockets of heat - unless, of course, that is what you are going for!\n4. If you floured your surface really well, this part should\u00a0 will be easy. However, I have made this pizza\u00a0 half a dozen times, and this step has not gotten any easier. Using the help of a large spatula, slide the pizza off the counter and onto your baking sheet, or if you are using a stone, off the silpat or reversed baking sheet and onto the stone. Don't worry about squishing and smushing the pizza as you move it, you can adjust its size slightly once in the oven. Be careful not to burn yourself on the pizza stone - it is currently at 500 F! Close the oven and bake the pizza for 12-15 minutes, depending on how brown you like your crust, and how hot your oven runs. Remember - no two ovens are the same. Step 5: Yum!. Oooh, this is the best part. Once that timer rings, remove the pizza from the oven, either on its baking sheet or using a pair of tongs to slide it off the stone and onto a cutting board. Turn off the oven.\nBask in the awesomeness of a spicy, garlicky, cheesy eggplant plant pizza, with its tender-crisp homemade crust - oh yum.\nGrab your pizza wheel and slice into that bad boy - and enjoy.\nRemember, there's still enough dough left for a second pizza, so you always recreate this one, or hop on over to my recipe for Homemade Pizza Margherita and try that one out too. The two topping combinations compliment each other nicely.", "images_list": ["homemade-spicy-eggplant-pizza_0", "homemade-spicy-eggplant-pizza_1", "homemade-spicy-eggplant-pizza_2", "homemade-spicy-eggplant-pizza_3", "homemade-spicy-eggplant-pizza_4", "homemade-spicy-eggplant-pizza_5"]} {"id": "RECIPE_15", "question": "What steps should be taken with the eggplant slices before topping the 'Homemade Spicy Eggplant Pizza'?", "provenance": [40012], "ground_truth": "Before topping the 'Homemade Spicy Eggplant Pizza,' the eggplant slices should be sliced into 1/3-inch pieces, arranged on an oiled aluminum foil-lined baking pan, brushed with oil on top, and broiled until lightly browned on both sides.", "images_list": ["homemade-spicy-eggplant-pizza_3"]} {"id": "RECIPE_16", "question": "What\u2019s the best way to whip up a delicious no-bake Oreo cheesecake using just three ingredients?", "provenance": [40013], "ground_truth": "Introduction: 3-ingredient No-bake Oreo Cheesecake. Hey everyone, I have a fun and easy recipe for ya'll today! I have been tinkering around with this for a while, and I have found a really good way to make a refrigerator cheesecake out of only three things:1 bag of double stuf Oreos 2 8 oz blocks of cream cheese 1 Pint of Heavy Whipping Cream Step 1: Watch the Video!. If you like to learn how to do things through videos, check out this one I made showing step-by-step instructions on how to make this cheesecake! Step 2: Make the Crust. First, get a medium and a small bowl. It can be a bit tedious to separate the oreo fillings, but I find putting them in the fridge for 5 minutes and using a butter knife helps. Place the cookies in the larger bowl and the fillings in the smaller bowl.Next, use the bottom of a heavy cup of a food processor to smash the cookies into small bits. The smaller you get, the more solid your final crust will be.Normally we would add melted butter to this before blind baking, but in the spirit of using only 3 ingredients, we can substitute the butter by adding in 1/4 cup of heavy whipping cream into the crumbs. Mix it in well and then place the crumbs into the bottom of a spring form pie tin. I like to use the same heavy glass I used earlier to compact the crumbs slightly.Place this into a 350 degree F oven for 7-9 minutes, or until your apartment smells like oreos. Step 3: Make the Filling. Place the oreo creams we separated earlier into your smallest pot over low to medium low heat. We want to melt them down as much as possible.In a large mixing bowl. place both packages of cream cheese. I find that letting them sit out for about 20-30 minutes before working with them makes them easier to work with.Using a hand mixer, beat the cream cheese for about 30 seconds, or until it lightens a bit. Slowly pour in the rest of the heavy whipping cream while mixing continuously.Finally, plop in the melted oreo middles and mix until combined Step 4: Assembly and Refridgeration. With the filling assembled and the crust blind-baked, it's time to add one to the other! I like to use a spatula and a turn table to create a nice gentle swirl pattern on top.Park in your fridge for 3-5 hours, or until the middle has set up until a firm but soft mass of goodness.To get it out of the springform pan, I like to place the pan on something narrow, like a bowl. The cheesecake should separate cleanly from the sides of the pan.Cut and serve to a grateful world!If you like my recipes, I'd love for you to checkout my youtube channel. I have over 20 recipe videos, and I'd love for you to subscribe and see my weekly new videos! Thank you!", "images_list": ["3-ingredient-no-bake-oreo-cheesecake_0", "3-ingredient-no-bake-oreo-cheesecake_2", "3-ingredient-no-bake-oreo-cheesecake_3", "3-ingredient-no-bake-oreo-cheesecake_4"]} {"id": "RECIPE_17", "question": "What is the process for making the crust of the '3-ingredient No-bake Oreo Cheesecake,' and what ingredient is used in place of melted butter?", "provenance": [40013], "ground_truth": "To make the crust for the '3-ingredient No-bake Oreo Cheesecake,' you smash Oreos into small bits and mix them with 1/4 cup of heavy whipping cream instead of melted butter, before pressing the mixture into a springform pie tin.", "images_list": ["3-ingredient-no-bake-oreo-cheesecake_2"]} {"id": "RECIPE_18", "question": "What\u2019s the best way to freeze bananas so they\u2019re ready for smoothies later?", "provenance": [40014], "ground_truth": "Introduction: How to Freeze Bananas. Maybe you got a ton of bananas you know you're not going to be able to eat before they go bad, or maybe you're lucky and have a store that sells food nearing its last Best Before date for half prize, and end up buying a lot of really ripe bananas.What do you do with them? You freeze them, of course! They are great base for any smoothie, and many other things.Its sounds pretty trivial though, right? If you want to freeze something, just throw it into the freezer, and you're done, right? Well, if you put whole bananas into your freezer, they will become rock hard and pretty hard to use in smoothies and other things, and if you didn't even peel it first, well... then you're going to have a hard time.So the trick is to freeze them individually. Its pretty easy! Step 1: Chop Your Banana(s). Peel your bananas and chop it up into slices. In theory, the thinner the better, if you want it to be able to thaw easily, but if you got a lot of bananas, don't stress too much about it. Just make them about a cm thick or so. Step 2: Bagging. This is the most important part. You could just throw all of them in a freezing bag and throw that into the freezer, but they will all stick together and freeze in solid lumps, and you have the same problem as if you just freezed the entire banana itself, and then you might as well not have bothered cutting them to begin with.Get a big freezing bag and place each banana piece next to each other, sliced side facing up. Don't have any laying on top of one another, only side by side.Once you're done, carefully slide the bag on top of a cutting board (or place it on a cutting board to begin with, if you aren't using said cutting board for chopping bananas, that is..) so they have something to rest on, once you put them into the freezer. Don't bother being able to close the bag just yet. The bag needs to be as flat as possible, for all the pieces not laying on top of one another.My bag was a bit longer than the cutting board, so I carefully flipped the rest of it on top of the rest. You can fold the bag if necessary, just as long as the banana pieces aren't touching each other, and there is plastic in between those layers. Step 3: Break Apart. It takes a few hours for them to freeze properly.Once its done, you can take them out and break them from each other so they can be shook together in the bag, so you can close the bag. Put them bag into the freezer right away, as they thaw somewhat easily on the surface when they are exposed individually like that. Only a little thaw means they start sticking back together again.", "images_list": ["how-to-freeze-bananas_0", "how-to-freeze-bananas_1", "how-to-freeze-bananas_2", "how-to-freeze-bananas_3"]} {"id": "RECIPE_19", "question": "What is the proper method for bagging banana pieces before freezing them, according to the guide on freezing bananas?", "provenance": [40014], "ground_truth": "The proper method for bagging banana pieces before freezing them is to use a big freezing bag and lay each banana piece next to each other, with the sliced side facing up. It\u2019s crucial to ensure that none of the pieces overlap and that the bag remains as flat as possible without being closed yet.", "images_list": ["how-to-freeze-bananas_2"]} {"id": "RECIPE_20", "question": "What is the purpose of sprinkling sea salt on the clementine slices when making 'Chocolate Clementines'?", "provenance": [40015], "ground_truth": "The purpose of sprinkling sea salt on the dipped clementine slices is to add a little depth of flavor, as the salt will contrast with the sugar in the chocolate and complement the sweet and tangy juice of the clementine.", "images_list": ["chocolate-clementines_7"]} {"id": "RECIPE_21", "question": "What is the process for creating delicious potato blintzes with a savory filling?", "provenance": [40016], "ground_truth": "Introduction: Potato Blintzes. I love blintzes. \u00a0I usually make cheese blintzes but I decided to make an instrcutable on how to make potato blintzes for Scoochmaroo's potato challenge. This recipe is somewhat time consuming but easy to make. I hope everyone enjoys my potato blintz recipe! Step 1: Ingredients. Ingredients:\nVegetable Oil\n3-4 punds of potatoes\n3 large onions\n1/2 cup of milk\n1/2 cup of water\n1 cup all purpose flour\n4 eggs\n1/2 teaspoon of salt\nSour cream (optional) Step 2: Pancakes. To make the outside of the blintz, whisk together the eggs, milk, water, flour, and salt. Allow the batter to sit for half an hour and then lightly grease a pan. Turn a stove onto medium high and pour 1/4 of a cup of batter into the pan. Spread it around so it is the about the size of the pan. Cook for 1-2 minutes on each side. Repeat step for the rest of the batter. Step 3: Potatoes and Onions. Peel all of the potatoes and boil. Mash the potatoes so that there are some chunks but not many. \u00a0Fill a pan half way with vegetable oil. Heat the oil and chop the onions into semi small chunks. Add the onions to the oil and fry for about 30 minutes. DRAIN THE OIL AND SAVE IT in a bowl. Mix the onions into the mashed potatoes and then add some of the oil from the onions. If you would like to, you can mix sour cream into the mixture too. Step 4: Folding. Take 1 of the pancakes and put 2-3 tablespoon of the potatoes near the bottom. Fold it over twice and then pull in the sides then fold over 1 more time. Repeat until all of your pancakes are gone. The folding process can be hard at first so just follow the pictures of each step of the folding. Step 5: Frying. Put a thin layer of vegetable oil on a pan and heat the oil. Place the blintzes in the oil and fry for 1-2 minutes on each side.", "images_list": ["potato-blintzes_0", "potato-blintzes_1", "potato-blintzes_2", "potato-blintzes_3", "potato-blintzes_4", "potato-blintzes_5"]} {"id": "RECIPE_22", "question": "What are the steps to fry the blintzes for making 'Potato Blintzes' after they have been folded?", "provenance": [40016], "ground_truth": "To fry the blintzes for 'Potato Blintzes,' first put a thin layer of vegetable oil in a pan and heat it. Then, place the blintzes in the hot oil and fry them for 1-2 minutes on each side.", "images_list": ["potato-blintzes_5"]} {"id": "RECIPE_23", "question": "What\u2019s the best way to prepare a delicious barbecue chicken cheese mini burrito with a spicy kick?", "provenance": [40017], "ground_truth": "Introduction: Barbecue Chicken Cheese Spicy Mini Burrito. In this instructable I will be showing you how to create a barbecue chicken cheese spicy mini burrito.By: Preston Akubuo- Onwuemeka #Hercules2016 Mr.Gadd:class Step 1: Ingredients: Food and Kitchen Tools. 1. Spicy Barbecue Sauce2. Shredded cheese (doesn't matter what kind)3. Corn tortillas4. Chicken (any kind)Tools1. Spatula 2. Knife3. Large pan4. Oven5. Cutting board6. Oven pan7. Plate8. Stove Step 2: Chicken. Place oven pan into oven and place 2 pieces of chicken on it. Turn the oven to 450 degrees and bake 20-25 minutes. When finished place chicken on cutting board. Cut them into thick slices. Get your plate and pour your spicy barbecue sauce on it. Get your chicken and cover them in the sauce. Now you chicken is done. Step 3: Tortillas. ` Place your tortillas on your cooking pan and turn the stove on to low. Cook both sides for about 1-2 minutes. When finished add your cheese to the top of the tortilla and place chicken on it. Roll up you tortilla. And you have yourself a spicy barbecue mini burrito. Step 4: Enjoy. Eat away", "images_list": ["barbecue-chicken-cheese-spicy-mini-burrito_0", "barbecue-chicken-cheese-spicy-mini-burrito_1", "barbecue-chicken-cheese-spicy-mini-burrito_2", "barbecue-chicken-cheese-spicy-mini-burrito_3", "barbecue-chicken-cheese-spicy-mini-burrito_4"]} {"id": "RECIPE_24", "question": "How should the tortillas be cooked for the 'Barbecue Chicken Cheese Spicy Mini Burrito,' and what ingredients are added before rolling them up?", "provenance": [40017], "ground_truth": "The tortillas for the 'Barbecue Chicken Cheese Spicy Mini Burrito' should be cooked on low heat for about 1-2 minutes on both sides. Before rolling them up, you should add cheese on top of the tortilla along with the cooked chicken.", "images_list": ["barbecue-chicken-cheese-spicy-mini-burrito_3"]} {"id": "RECIPE_25", "question": "What\u2019s the best way to create a delicious snowcream using freshly fallen snow?", "provenance": [40018], "ground_truth": "Introduction: Snowcream. In this instructable I will be showing you how to make Snowcream, a delicious treat you can make out of the horrible horrible wintery snow that covers your junk every year.\nnow, I'm from orlando and believe it or not\u00a0I have never seen snow, until this year when the inlaws thought it would be nice to have the family up for christmas.\nAside from the light sprinkle of snow that was already on the ground when\u00a0I landed christmas eve, tonight was the first snow fall\u00a0I have ever seen in my thirty years. so, being as excited as\u00a0I was,\u00a0I called mom and dad to tell them about the fun they were missing when my mom says \"you should make Snowcream\" \"what the heck is that\" i asked, and the following is what she told me.\nLIST OF INGREADEANTS:\n\u00a0\u00a0 1. a large bowl of freshly fallen snow\n\u00a0\u00a0 2. a can of cream (Evaporated milk)\n\u00a0\u00a0 3. sugar\n\u00a0\u00a0 4. a drop or two vanilla. Step 1: SNOW!!!. scoop yourself a nice big bowl bowl of freshly fallen snow. try to get the snow from the top and not so much dirt. Step 2: Add More Yummy. next, add a can of evaporated milk, a couple tablespoons of sugar, and some vanilla. then stir it all togeather. i must admit i thought the cream would melt more of the snow then it did. it held up pretty good to the liquid.\nthis makes a tasty tasty treat thats better than I\u00a0was expecting.\u00a0I wanted to add a little more cream but didnt want to open a new can, so as I'm looking in the fridge my wife has a brilliant idea. \"why dont you add some coffie creamer\" SO I DID!!!\u00a0 we added caramel flavored coffie mate and it was awesome. tomorrow im making more and using pumpkin spiced creamer.\nWOOOO!! Step 3: ENJOY!!!. i hope you enjoied this instructable and use it to make tasty treats for you and your loved ones.\np.s....please rate!\u00a0", "images_list": ["snowcream_0", "snowcream_1", "snowcream_2", "snowcream_3"]} {"id": "RECIPE_26", "question": "What specific ingredients should I add to freshly fallen snow to make 'Snowcream,' and do you have any suggestions for enhancing its flavor?", "provenance": [40018], "ground_truth": "To make 'Snowcream,' you should add a can of evaporated milk, a couple tablespoons of sugar, and some vanilla to the bowl of freshly fallen snow. An additional suggestion for enhancing the flavor is to use flavored coffee creamer, such as caramel or pumpkin spiced.", "images_list": ["snowcream_2"]} {"id": "RECIPE_27", "question": "What are the essential steps to create a delightful Hot Cross Bunny using orange zest and raisin cookie dough?", "provenance": [40019], "ground_truth": "Introduction: Hot Cross Bunny. A project without much explanation needed. Instead of a bun, this is made with an orange zest infused raisin cookie dough.\nI used the following recipe:\nCream 170g (1 1/2 sticks) softened unsalted butter together with\u00a01 1/2 cups caster sugar until pale and fluffy\u00a0and whisk in 2 eggs.\nStir together\u00a03 cups plain flour, the\u00a0zest of 1 orange,\u00a01/2 tsp baking soda and\u00a01/2 tsp salt.\nSlowly mix in the dry ingredients with the egg/sugar/butter, alternating between small portions of the dry ingredients and 2/3 cup buttermilk (or milk with a dash of lemon juice). Fold in\u00a01 cup raisins.\nShape the dough into two big circles topped with a small one (classic snowman shape) and add ears and a tail.\u00a0The cross is a mix of water and flour, and piped on afterwards. Bake for approx. 15 minutes, at 180C, or until risen and golden.\u00a0Done.\nAnd yes, I made this cookie just for a very questionable pun.", "images_list": ["hot-cross-bunny_0"]} {"id": "RECIPE_28", "question": "In the preparation of 'Hot Cross Bunny,' what method should be used to combine the dry ingredients with the wet mixture, and which key ingredient should be alternated with the dry ingredients?", "provenance": [40019], "ground_truth": "In the preparation of 'Hot Cross Bunny,' you should slowly mix in the dry ingredients with the egg/sugar/butter mixture, alternating between small portions of the dry ingredients and 2/3 cup buttermilk (or milk with a dash of lemon juice).", "images_list": ["hot-cross-bunny_0"]} {"id": "RECIPE_29", "question": "For making 'How to Make an 8 Layer Grilled Cheese,' what should you do after placing bread in the pan and adding cheese on top, and how long should it cook before flipping?", "provenance": [40020], "ground_truth": "After placing the bread in the pan and adding cheese on top, you should add another piece of bread with the butter side facing up. Let it cook for about 15 seconds until it turns a nice golden brown before flipping it.", "images_list": ["how-to-make-an-8-layer-grilled-cheese_3"]} {"id": "RECIPE_30", "question": "What is the process for preparing a delicious naan dog that's perfect for a hot summer day?", "provenance": [40021], "ground_truth": "Introduction: Naan Dog. So its boiling hot outside and it's the perfect opportunity to create this unique hotdog. With the warm flaky bread and the coolness of the tomato against your tongue and the tanginess of the spicy mustard this hotdog will cool you off and fill your belly with summertime flavors. Step 1: Ingredients. You'll need:Naan Bread2 Vegetarian Hot Dogs1 Good squirt of Yellow Mustard4 Slices of Tomato5 Leaves of Fresh basil1/4 of a Red Onion1 1/2 teaspoons of Sea SaltOlive OilChili Powder Step 2: Spicy Mustard. Stir a good dollop of yellow mustard and chili powder in a bowl until your palate is fulfilled. Step 3: Prepare Naan and Hot Dogs. Prepare the Naan with olive oil oil chopped basil, sea salt and top with Feta cheese. Then, score the hot dogs and wrap both the naan and hot dogs in aluminum foil and bake in a 375 degree oven and let them bake for 10 minutes. Step 4: Now for the Good Part!. Add the tomatoes, and onions along with the hot dog and spicy mustard. Enjoy your sausages!", "images_list": ["naan-dog_0", "naan-dog_1", "naan-dog_2", "naan-dog_3"]} {"id": "RECIPE_31", "question": "What is the best way to whip up a delightful pumpkin mousse for the holidays?", "provenance": [40022], "ground_truth": "Introduction: Easy Holiday Pumpkin Mousse. Delicious and simple pumpkin mousse, a perfect light and fluffy Thanksgiving or Christmas dessert. Video above.Check out my YouTube channel for more great desserts. Step 1: Gather Ingredients. 15 Oz Canned pumpkin2 boxes Instant vanilla puddingMilk Pumpkin pie spice 8 oz Whipped topping Step 2: Mix Ingredients. Add the instant pudding, canned pumpkin, 2 cups of milk and 1/2 tsp. pumpkin pie spice to a mixing bowl. Mix at low speed with a stand or hand mixer for about a minute or until everything is well combined. Step 3: Fold in Whipped Topping. Fold in the whipped topping. Do not stir hard. Mix until all the topping has been combined. Cover with plastic wrap and refrigerate for a few hours or until time to serve.", "images_list": ["easy-holiday-pumpkin-mousse_1", "easy-holiday-pumpkin-mousse_2", "easy-holiday-pumpkin-mousse_3"]} {"id": "RECIPE_32", "question": "In the recipe for 'Easy Holiday Pumpkin Mousse,' what ingredients are combined in Step 2, and what are the mixing speed and duration used?", "provenance": [40022], "ground_truth": "In the recipe 'Easy Holiday Pumpkin Mousse,' the ingredients combined in Step 2 are instant pudding, canned pumpkin, 2 cups of milk, and 1/2 tsp. pumpkin pie spice. The mixing speed is at low and the duration is about a minute until everything is well combined.", "images_list": ["easy-holiday-pumpkin-mousse_2"]} {"id": "RECIPE_33", "question": "In the 'Guitar Hero II Guitar Cake Tutorial,' what steps should you take after rolling out the fondant icing to successfully transfer it onto the cake without tearing?", "provenance": [40024], "ground_truth": "After rolling out the fondant icing for the 'Guitar Hero II Guitar Cake,' you should either request assistance to place it onto the cake or carefully roll the fondant over a rolling pin and then gently unroll it back onto the cake to avoid tearing.", "images_list": ["guitar-hero-ii-guitar-cake-tutorial_6"]} {"id": "RECIPE_34", "question": "What\u2019s the best way to prepare delicious artichoke, Port Salut, and Parma ham bites for a party?", "provenance": [40025], "ground_truth": "Introduction: Artichoke, Port Salut and Parma Ham Bites. Here are some lovely big bites to hand out on your New Years Eve parties! Delicious roasted artichoke hearts, with a chunk of creamy port salut on top, wrapped in powerful tasting prosciutto de Parma. Found out the other day that \"prosciutto\" and \"Parma ham\" are basically the same thing, it's just that Parma ham is a type of prosciutto that is madespecifically in Parma (Spain), but prosciutto can be made anywhere (it is typically Italian, but we even cure our own prosciutto in Britain). These canap\u00e9s are quite rich- your party-goers may only want a couple, but then again, I love rich food at parties! Step 1: Artichoke, Port Salut and Parma Ham Canapes (Makes 24). 2 tins artichoke hearts (in salted water), drained, rinsed and halved60g butter1 large clove garlic, mincedPinch mixed herbs1 x 185g wedge Port Salut, rind remove, diced into cubes8 slices Parma ham, each slice sliced lengthways into 3 strips. 1. Preheat the oven to 220C. Mix together the butter, garlic and mixed herbs. Place the artichoke hearts (flower side up) on a baking tray. Put a knob of the garlic herb butter onto each artichoke half. Put the artichokes into the oven for 20 minutes.2. Remove the artichokes from the oven and allow to cool (cool enough to handle). Put each artichoke half onto a strip of Parma ham, top with a piece of port salut, and roll up. Place each of these on a plate, arranging them in an attractive fashion. Serve!", "images_list": ["artichoke-port-salut-and-parma-ham-bites_0"]} {"id": "RECIPE_35", "question": "What are the steps to prepare the artichoke hearts for making 'Artichoke, Port Salut and Parma Ham Bites'?", "provenance": [40025], "ground_truth": "To prepare the artichoke hearts for 'Artichoke, Port Salut and Parma Ham Bites,' first preheat the oven to 220C. Then, mix together the butter, minced garlic, and mixed herbs. Place the artichoke hearts flower side up on a baking tray, adding a knob of the garlic herb butter onto each half. Finally, bake the artichokes in the oven for 20 minutes.", "images_list": []} {"id": "RECIPE_36", "question": "Can you share the process of creating a unique Swedish Fish cordial?", "provenance": [40026], "ground_truth": "Introduction: Swedish Fish Cordial...It's Horrible!. \u00a0I have been playing about with making cordials (Infused Vodka) for a while now. I have had some successes (Really good ones) and some not so good ones. This is one of the not so good ones.\nI hate Swedish Fish. Really really hate them. Rather lick a hedgehog than eat a Swedish Fish...But I have a friend who is nuts about them. In honor of her (Her name is Gazelle), I made the Gazelle Swedish Fish Cordial. This was inspired by the \"Shoot The Rainbow\" instructable-Which actually tastes good.\u00a0\nIf you know someone who loves these candy nightmares, make them a bottle. They may think you are the coolest.\nOr they might curse you to your grave for having concocted such a nightmare.\nFirst up...The stuff you need. Step 1: The Nightmare Begins. Here's the Stuff.. \u00a0First you need a bag of the little red fruity fish of satan.\nThen a 1 quart jar (With lid)\nTwo cups of cheap vodka\nA strainer\nCoffee Filters\nA large bowl or pitcher\nA bottle that can be sealed.\nYou will need all of this eventually. Right away, you need the vodka, a jar and the fish.\nDo I really need to mention that everything should be clean?\nReally? Step 2: Mix It Up and Wait. Put the fish into the jar and pour the vodka on top.\nPut the top on tightly and slosh it around gently, then store in a cool dry place for a week.\nI should have put mine in a closet. I had to stare at it every day as it mocked me with it's horribleness. Step 3: Get Rid of the Chunks.. \u00a0After waiting for a week, put the strainer over a bowl or pitcher (I prefer a pitcher- It makes transfering the liquid easier) and pour the liquid through it, followed by the nasty decaying leftover chunks of Swedish Fish. Ok, they are not really decaying. It is the left over gummy stuff with all of the flavor and color washed out. I suppose you could eat one if you wanted, the flavor and color replaced by vodka, but I wouldn't.\nYou want to, don't you?\nGo ahead, I dare you.\nBleaugh.\nMine got dumped down the disposal. Step 4: Filtering Out the Filler. \u00a0Remember that cloudiness that\u00a0occurred\u00a0when we first poured the vodka over the fish? The stuff that made that cloud is still in there. We need to get rid of it.\u00a0\nPour the liquid from the pitcher or bowl back into the jar. Rinse the bits of dead fish candy from the strainer and put a coffee filter into it. Restrain the liquid from the jar back into the pitcher through the coffee filter. It will probably take two or more filters. The gunk still left in the vodka tends to slow the stream down to a drip very quickly. Step 5: Make It Go Away.. \u00a0Last step. Just bottle it up so that it looks pretty and give it away to someone that appreciates the special nastiness of Swedish Fish. Like my unusual friend Gazelle. I think she'll love it.\nI did try a sip. Now I hate Swedish Fish even more.\nSure does look pretty though!", "images_list": ["swedish-fish-cordialits-horrible_0", "swedish-fish-cordialits-horrible_1", "swedish-fish-cordialits-horrible_2", "swedish-fish-cordialits-horrible_3", "swedish-fish-cordialits-horrible_4", "swedish-fish-cordialits-horrible_5"]} {"id": "RECIPE_37", "question": "What should you do with the mixture after waiting a week for the 'Swedish Fish Cordial...It's Horrible!'?", "provenance": [40026], "ground_truth": "After waiting for a week with the mixture of Swedish Fish and vodka for 'Swedish Fish Cordial...It's Horrible!', you should place a strainer over a bowl or pitcher and pour the liquid through it to separate it from the leftover chunks of Swedish Fish.", "images_list": ["swedish-fish-cordialits-horrible_3"]} {"id": "RECIPE_38", "question": "What should you do with the cookie dough and the oven before baking the 'Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches'?", "provenance": [40027], "ground_truth": "Before baking the 'Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches,' cover the cookie dough with aluminum foil and chill it in the fridge while preheating the oven to 350 degrees F. This chilling helps the dough firm up for easier scooping.", "images_list": ["triple-chocolate-potato-chip-ice-cream-cookie-sand_4"]} {"id": "RECIPE_39", "question": "What are the key steps involved in creating a delicious Napoleon cake from scratch?", "provenance": [40028], "ground_truth": "Introduction: Napoleon Cake. This is an easy version of Napoleon cake which is very popular in former soviet countries. I use condensed milk to make a cream but old style one uses so called 'boiled cream' - it's like a custard. So here we go - it's very simple, delicious and fast! What you need:4 rolls of Ready rolled puff pastry3 x 400gm of sweet condensed milk 2 x 250gm of unsalted butterVanilla extract by taste Step 1: Pastry... Put each sheet of pastry (one by one) in the oven (gas mark 7) for 10 minutes. The pastry will come out all puffed up but do not worry about it, just leave it aside. Do the same with all 4 sheets and leave them to cool down. Step 2: Cream. Put the butter in a plastic bowl and add all the condensed milk to it. Take the blender and keep on blending it till you get a smooth texture. In the end, add couple of spoonfuls of vanilla extract and stir it with a spoon. Cream is ready! Step 3: Layers. Put the first layer on the tray and cover it with the cream - smooth it out with a spoon and add another layer on top and cover that layer with the cream as well - do the same with all the layers. Step 4: Finishing Bit... Get some decorative chocolates or some crushed nuts and sprinkle it on top and leave it in the room temperature over night - all the cream will absorb nicely. ", "images_list": ["napoleon-cake_0", "napoleon-cake_1", "napoleon-cake_2", "napoleon-cake_3", "napoleon-cake_4"]} {"id": "RECIPE_40", "question": "What steps should I take to prepare each sheet of pastry when making 'Napoleon Cake'?", "provenance": [40028], "ground_truth": "To prepare each sheet of pastry for 'Napoleon Cake,' you should bake them in the oven at gas mark 7 for 10 minutes until they puff up, then leave them aside to cool down.", "images_list": ["napoleon-cake_1"]} {"id": "RECIPE_41", "question": "What\u2019s the best way to prepare un-tuna for a delicious meal?", "provenance": [40029], "ground_truth": "Introduction: Un-Tuna. Step 1: Un-Tuna. Soak raw sunflower seeds overnight After soaking Grind the sunflower seeds in a Nutribullet. Grind until the seeds look like tuna consistency Add relish Add mustardAdd Vegenaise Stir all ingredients Serve on bread of you choice or use as a dip Yummy!!", "images_list": ["un-tuna_0", "un-tuna_1"]} {"id": "RECIPE_42", "question": "What is the first step for preparing sunflower seeds when making 'Un-Tuna'?", "provenance": [40029], "ground_truth": "The first step for preparing sunflower seeds when making 'Un-Tuna' is to soak raw sunflower seeds overnight. After soaking, you should grind the sunflower seeds in a Nutribullet until they achieve a tuna-like consistency.", "images_list": ["un-tuna_1"]} {"id": "RECIPE_43", "question": "In the process of making 'Chilaquiles Soup,' what is the first step involving the jalapeno and garlic?", "provenance": [40030], "ground_truth": "In the process of making 'Chilaquiles Soup,' the first step involves roasting the jalapeno and garlic in a dry, thick-bottomed pot or pan over medium-high heat for about 15 minutes.", "images_list": ["chilaquiles-soup_1"]} {"id": "RECIPE_44", "question": "What is the overall approach to smoking a pork shoulder using the Snake Method while I catch some sleep?", "provenance": [40031], "ground_truth": "Introduction: Easy Snake Method While Sleeping Charcoal BBQ Smoked Pork Shoulder Weber Kettle Grill . Quick video on using the Snake Method to smoke a pork shoulder then finish in the oven why you sleep. Step 1: Check Out This Easy Method for Delicious Pulled Pork. Quick video on using the Snake Method to smoke a pork shoulder then finish in the oven why you sleep.", "images_list": []} {"id": "RECIPE_45", "question": "What is the first step to prepare a pork shoulder for smoking using the Snake Method in the 'Easy Snake Method While Sleeping Charcoal BBQ Smoked Pork Shoulder' recipe?", "provenance": [40031], "ground_truth": "The first step to prepare a pork shoulder for smoking using the Snake Method in the 'Easy Snake Method While Sleeping Charcoal BBQ Smoked Pork Shoulder' recipe is to check out this easy method for delicious pulled pork, which involves using the Snake Method to smoke the pork shoulder.", "images_list": []} {"id": "RECIPE_46", "question": "What is the best way to prepare a professional hot plate with a timer for your morning coffee experience?", "provenance": [40032], "ground_truth": "Introduction: Professional Box: Hot Plate With Timer for Morning Coffee. Let's start with some explanation: I'm italian, this means that for me the moka's coffee, or the espresso, are vital in the morning, i don't know if in other country you need as much as me the hot coffee in the morning... but here's something the DeLonghi sell in the stores:\u00a0http://www.delonghi.com/it_it/products/emke-42/ (it has a timer, a ringtone, a watch, you set it to make you the coffee the time you want it)\nHere's something i've done starting with this tools and parts:\n- An electric hot plate.\n- A voltage dispencer with timer (the one you put on the socket, that can be setted to switch on in particular hours)\n- A Solderer with some tin\n- Lot's of time to waste\nWith this materials i've done an electric hot plate with a timer that i can set at any hour i want.\nUsually this hot plate (with timer setup) remains on for about 2 minutes, it's enough to heat the plate for about 15 minutes, the ammounts of time the coffee needs to come up from the moka (about 5 minutes) plus other 10 minutes that keep me the moka warmed for me to get up and drink it!! :)\nThen i was thinking... this timered hot plate occupy a lot of space, plus i need the coffee, the cup, and everything to stay in the same place and i can't waste a part of my desk for it...\nSo, this is what i've done next:\n- A shoes' box\n- A pair of paper tubes, from the blotting paper rolls\n- A piece of pakaging styrofoam\n- Some glue\n- schissors and cutter\n- Other piece of box (from an old PS2 box)\nThis morning i start working on this box, that can keep all of the stuff i need to make my coffee ready in the morning... and this is the result.\nIt's been a while since i made this hot plate with timer, but since the box and everything i didn't thought this was much of a deal... but then, looking at it with his box and everything i realized it really was a good job!! :) also if done with regular stuffs XD for something even a little bit embarrassing.", "images_list": ["professional-box-hot-plate-with-timer-for-morning_0"]} {"id": "RECIPE_47", "question": "What components are necessary to create the electric hot plate with a timer specifically for making morning coffee in the 'Professional Box: Hot Plate With Timer for Morning Coffee'?", "provenance": [40032], "ground_truth": "To create the electric hot plate with a timer for making morning coffee in the 'Professional Box: Hot Plate With Timer for Morning Coffee,' you need an electric hot plate, a voltage dispenser with a timer, a solderer with some tin, and a significant amount of time.", "images_list": ["professional-box-hot-plate-with-timer-for-morning_0"]} {"id": "RECIPE_48", "question": "What\u2019s the best way to whip up a batch of delicious s'mores cookies?", "provenance": [40033], "ground_truth": "Introduction: How to Make S'MORES COOKIES. Ingredients:11 Tablespoons unsalted butter, softened1 cup brown sugar, packed\u00bd cup granulated sugar2 large eggs1 teaspoon vanilla1 teaspoon baking soda\u00bd teaspoon salt2 \u00bd cups flour1/2 cup semi-sweet chocolate chips1 cup mini marshmallows3 regular sized Hershey\u2019s bars, broken into pieces1-2 packages graham crackers, broken into squares Step 1: STEP ONE. In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set aside Step 2: STEP TWO. In an electric mixing bowl, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined Step 3: STEP THREE. Add the flour mixture to the butter mixer and combine on low speed. Step 4: STEP FOUR. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour. Step 5: STEP FIVE. Preheat the oven to 375 degrees. Line baking pans with parchment paper. Step 6: STEP SIX. Lay out graham crackers side by side on the pans as close as possible... they should be touching! Step 7: STEP SEVEN. Place tablespoons of dough on graham crackers. Press down gently with fingers. Step 8: STEP EIGHT. Bake for 5 minutes then remove from oven to press Hershey\u2019s bar pieces on to the top. You can add as many as you like, depending on how \"chocolatey\" you like them. Step 9: STEP NINE. Bake for another 5 \u2013 7 minutes. The edges will turn golden brown when done. Remove to a baking rack to cool. Step 10: STEP TEN . ENJOY!", "images_list": []} {"id": "RECIPE_49", "question": "What should you do to the cookies after baking them for the first 5 minutes when making 'S'MORES COOKIES'?", "provenance": [40033], "ground_truth": "After baking the cookies for the first 5 minutes when making 'S'MORES COOKIES,' you should remove them from the oven and press Hershey\u2019s bar pieces on top. You can add as many pieces as you like, depending on your preference for chocolate.", "images_list": []} {"id": "RECIPE_50", "question": "What are the key steps to creating delightful sugar molds for cupcakes and decorations?", "provenance": [40034], "ground_truth": "Introduction: Sugar Molds - for Cupcakes and Decorations. \n Sweet\u00a0versatile edible decoration for any holiday or birthday. The sky is the limit. There are so many molds to choose from online,at stores like Target,Michaels and cake supply stores. Heck,\u00a0I even get alot of mine from the dollar store.Ideas you can use your sugar molds for:\n*cupcake toppers\n*decorations for cakes\n*decorations around the house\n*seasonal decorations for parties\n*cake dummies\n*props for birthday parties\n*seasonal gifts\n*sugar cubes\n*portion control your sugar (it would be so cute to have small fowers for your guests coffee for a nice brunch or dinner party)Different kinds of molds:\nsilicone ice trays\nmetal molds\nsoap molds\nplastic molds\nchocolate molds\nsilicone molds\nmake your own molds\u00a0\u00a0\u00a0 \u00a0link here\nshaped containers that candy was in see pic below-the bunny,heart\ncake pans\ncharacter cake pans\neven cookie cutters\nThank you for looking. Please check out my other instructables.\n Step 1: All You Need Is a Few Things. sugar\nwater\nmold of your choiceOptional items:\nedible air brush paint\nroyal icing\nluster dust\nfood gel coloring\nheck you could probably even acrylic paint\u00a0 or spray paint if you want to use it as a non edible decoration. Step 2: Preparing the Sugar. \u00a0I have seen recipes that call for sugar, water, and cream of tarter. But you dont need the cream of tarter.I never use it. Save it for something else. All you have to do is pour the desired amount of sugar that you want to use into a bowl and add a little bit of water at a time. Mix really well and when the sugar feels like slightly damp sand and when you squeeze the sugar in your hand and open it and the sugar holds the shape of your fist being closed on it, you are ready to mold it.\nIf you want to dye your sugar before you mold it, add the food coloring in at the same time as you add the water. you will see little dark spots of color so mix real well or just make sure that those spots arent going to be seen on the mold.\u00a0 Step 3: Mold the Sugar. Grab your desired mold and start putting some sugar in it. Pack it in all over. Fill it about half way, then really push down to get it packed really tightly. Now add more, fill it to the top of the mold. Pack tightly. Make sure that the level of the sugar is flat with the top of the mold so that when you unmold it ,it doesnt \"fall\" a little and break. If it does break at this point just stuff it back in and try again.\nPlace a plate or cardboard or something flat against the sugar/mold then flip it over and now you can see the shape of your sugar mold. Let dry for at least 5 hours.I suggest overnight just to be on the safe side. Step 4: Decorate As Desired. You can...\nAirbrush it with edible airbrush paint\nCover it with frosting or royal icing and add lots of details\nUse luster dust to give it soft colors (this method doesnt produce bold colors)\nPiping gel and Wilton decorating icing in a tube also do good for small details.\nOr maybe you already died the sugar before you molded it\nI hope you have as much fun decorating with this method as much as\u00a0I have.", "images_list": ["sugar-molds-for-cupcakes-and-decorations_0", "sugar-molds-for-cupcakes-and-decorations_1", "sugar-molds-for-cupcakes-and-decorations_2", "sugar-molds-for-cupcakes-and-decorations_3", "sugar-molds-for-cupcakes-and-decorations_4"]} {"id": "RECIPE_51", "question": "How do you prepare the sugar mixture for making 'Sugar Molds for Cupcakes and Decorations'?", "provenance": [40034], "ground_truth": "To prepare the sugar mixture for making 'Sugar Molds for Cupcakes and Decorations,' pour the desired amount of sugar into a bowl and gradually add a little water while mixing well. Continue until the sugar feels like slightly damp sand and holds its shape when squeezed in your hand.", "images_list": ["sugar-molds-for-cupcakes-and-decorations_2"]} {"id": "RECIPE_52", "question": "What\u2019s the best way to prepare a delicious S'mores Dip that's perfect for sharing?", "provenance": [40035], "ground_truth": "Introduction: S'mores Dip. Melt 1 cup chocolate chips, 2 tablespoons of milk, and 1 cup of mini marshmallows in a saucepan over medium heat. After all melted together, pour mixture into oven safe dish, and top it with mini marshmallows to broil. Once the marshmallows are golden brown, dip graham crackers and enjoy!", "images_list": ["smores-dip-1_0"]} {"id": "RECIPE_53", "question": "What should you do after removing the cake from the oven while making a Chocolate Truffle Cake?", "provenance": [40036], "ground_truth": "After removing the cake from the oven, you should set it to cool for about 15 minutes to ensure it is cooled before beginning to make the truffle, so other ingredients do not melt.", "images_list": ["how-to-make-a-chocolate-truffle-cake_7"]} {"id": "RECIPE_54", "question": "What\u2019s the best way to prepare ramen noodles using a coffee maker?", "provenance": [40037], "ground_truth": "Introduction: Ramen Noodle With a Coffee Maker :D. Unusual , yes but deli and speed.\n:D\nAt this moment I don't have an stove at home.\nSo we use the coffee maker to cook.\n:D\nIt really works.\nTry it !\n- Ingredients: \u00a0only noodle and water :P\u00a0", "images_list": ["ramen-noodle-with-a-coffee-maker-d_0"]} {"id": "RECIPE_55", "question": "What are the only two ingredients needed to make 'Ramen Noodle With a Coffee Maker'?", "provenance": [40037], "ground_truth": "To prepare 'Ramen Noodle With a Coffee Maker,' you only need noodles and water.", "images_list": ["ramen-noodle-with-a-coffee-maker-d_0"]} {"id": "RECIPE_56", "question": "What is the best way to prepare a delicious bacon-wrapped chicken snack from scratch?", "provenance": [40039], "ground_truth": "Introduction: Bacon Wrapped Chicken Snack. Simple, fast, and delicious. I'm trying a low-carb diet and wanted a fast snack that tasted good even if I had to eat it cold. I'd list the nutrition here, but it's likely to vary depending on your sources. This would be super easy to pre-wrap the chicken and freeze the pre-prepared strips for future snacks too! Look tasty? Good! Let's make some! Step 1: Ingredients. This is meant to be a SNACK and therefore is simple. You need 4 things.1:Chicken. I used split breast meat to meet my diet.2: Bacon. I like Gwaltney's. Tasty and you can buy it in big packs! 3: Favorite Spice. I like Webers... All flavors. But this time I'm using Weber's Garlic Jalapeno! 4: Buffalo ranch sauce. It's tasty, Moore's is good. Got all that? Prep time! Couldn't be easier. Step 2: Season and Wrap.... . Yep. That's all you gotta do! Sprinkle a good coating of your chosen seasoning all over both sides of your chicken pieces, then wrap them up wit 2 pieces of bacon. That's about 1.25 oz of chicken and 2 strips of bacon. Perfect for a snack. Set them into a hot iron skillet while you wrap the rest. Step 3: Cook Until Chicken Is Done! . Simple. Cook with a lid over them so the chicken remains tender,Flip 1/3 of the way for the first time after about 5-7 minutes on low-med heat. Don't drool in the skillet, It smells awesome! The bacon will be nice and crisp without over cooking if you keep the lid on. Rotate another 1/3 after about 4 minutes. After close to 10 minutes of cooking (Maybe 15) Cut your strips in half to ensure the chicken has cooked completely. If the chicken is done, cut each half in half again to make inch long chunks. Lay each chunk open (bare chicken) side up and drizzle buffalo sauce over them! Looks good and tastes great too! ", "images_list": ["bacon-wrapped-chicken-snack_0", "bacon-wrapped-chicken-snack_1", "bacon-wrapped-chicken-snack_2", "bacon-wrapped-chicken-snack_3"]} {"id": "RECIPE_57", "question": "In the recipe for 'Bacon Wrapped Chicken Snack,' how should the chicken be cooked to ensure it stays tender and is fully cooked?", "provenance": [40039], "ground_truth": "In the recipe for 'Bacon Wrapped Chicken Snack,' the chicken should be cooked with a lid on to help retain tenderness. It should be flipped a third of the way through cooking after about 5-7 minutes over low to medium heat, and after approximately 10 to 15 minutes, you should cut the strips in half to check that the chicken is fully cooked.", "images_list": ["bacon-wrapped-chicken-snack_3"]} {"id": "RECIPE_58", "question": "What is the best way to measure out spaghetti portions to avoid waste when cooking?", "provenance": [40040], "ground_truth": "Introduction: How to Measure Spaghetti Servings. In the past I have never \u00a0measured\u00a0spaghetti\u00a0because if I had extra I always used leftovers for the next day. \u00a0I have noticed that I have more waste now that my family is smaller; so I try to cook just what we will eat that day plus one serving. Using the quarter, nickel, and dime method I came up with this idea.This Instructable is how to make a\u00a0spaghetti measure so you don't have any waste. \u00a0\u00a0\u00a0 Step 1: What You Will Need. \n\t\t1 Scrap piece of craft foam.\n\t\t1 Quarter.\n\t\t1\u00a0Nickel.\n\t\t1 Dime.\n\t\t1 Marker.\n\t\tScissors. Step 2: Method. \n\t\tPlace the quarter,\u00a0nickel,and dime over the foam and draw a circle around each coin.\u00a0 Step 3: Cutting the Foam. \n\t\tPoke the center of the circles with the scissor point.\n\t\tTrim out the coin shapes.\u00a0 Step 4: Wash the Foam. \n\t\tWash the foam piece.\n\t\tStore in a kitchen drawer.\n\t\tThe Dime shape is for a small child.\n\t\tThe\u00a0Nickel shape is for a older child.\n\t\tThe quarter shape is for an adult with a small appetite.\n\t\t2 Quarters is for an adult with a \u00a0hefty\u00a0appetite.\u00a0\u00a0\n\t\t\u00a0 Step 5: Sunshiine's Final Thoughts. This\u00a0spaghetti measure will be just the thing to measure spaghetti so there will be less waste. \u00a0I am very happy with the end results.\u00a0\nThank you for stopping by and please remember to have a wonderful day!\nSunshiine\u00a0", "images_list": ["how-to-measure-spaghetti-servings_0", "how-to-measure-spaghetti-servings_1", "how-to-measure-spaghetti-servings_2", "how-to-measure-spaghetti-servings_3", "how-to-measure-spaghetti-servings_4", "how-to-measure-spaghetti-servings_5"]} {"id": "RECIPE_59", "question": "What materials do I need to create a spaghetti measure for 'how-to-measure-spaghetti-servings'?", "provenance": [40040], "ground_truth": "To create a spaghetti measure for 'how-to-measure-spaghetti-servings,' you will need a scrap piece of craft foam, a quarter, a nickel, a dime, a marker, and scissors.", "images_list": ["how-to-measure-spaghetti-servings_1"]} {"id": "RECIPE_60", "question": "What\u2019s the best way to whip up a delicious batch of blackberry protein ice cream using just three ingredients?", "provenance": [40041], "ground_truth": "Introduction: 3 Ingredient Blackberry Protein Ice Cream. You can find the complete recipe at our blog: http://delightfulvegans.com/recipe/3-ingredient-b...The creamy goodness of this 3 ingredient Blackberry Protein Ice cream tastes just like sorbet - it's soft and creamy and airy, all at the same time!Ice cream is one of those things that I love - when I was younger I used to have it all the time. There was ALWAYS room for ice cream after dinner. I was delighted when I discovered that you can make ice cream out of frozen bananas! So easy, and healthy too!You'll find when you first blend this up in the food processor that it will go all crumbly like the picture above. But, just keep blending. You may need a spoon to move the mixture around a little so it gets the blades moving again. Do this a few times and eventually it will form a smooth, creamy consistency, like this:This really is a cinch to make! - The longest part is waiting for the fruit to freeze, but I always make sure I have frozen bananas on hand (especially in Spring and Summer) so I can whip up some deliciousness in no time! To make it easier sometimes we sit the frozen fruit out for about 5 minutes before blending it.You can use any vegan vanilla flavour protein powder in this 3 ingredient Blackberry Protein Ice Cream, but we used PranaOn Vanilla protein powder for this - a plant based, totally vegan protein powder that are Australian made. You can check them out here.We topped this one with a sprinkling of chia seeds, but often I top mine with toasted slivered almonds - they give it a nice good crunch!We made a video on our YouTube Channel so you can see just how easy it really is to make!Enjoy this recipe and please share it with anyone you know who loves ice cream! If you make this recipe, please let us know, and tag #delightfulvegans on Instagram!Ingredients:2 cups of Frozen Bananas1 cup of Frozen Blackberries1 Tbsp of Vegan Vanilla Protein Powder Step 1: . Add all ingredients to a food processor and blend until smooth. You will need to stop it a few times and move the ingredients around with a spoon to get the blade moving again Step 2: . Serve it up and sprinkle with a topping of your choice!", "images_list": ["3-ingredient-blackberry-protein-ice-cream_0", "3-ingredient-blackberry-protein-ice-cream_1", "3-ingredient-blackberry-protein-ice-cream_2"]} {"id": "RECIPE_61", "question": "What should you do to the mixture in Step 1 of making '3-ingredient-blackberry-protein-ice-cream' to ensure it achieves a smooth consistency?", "provenance": [40041], "ground_truth": "In making '3-ingredient-blackberry-protein-ice-cream,' to achieve a smooth consistency, you need to add all ingredients to a food processor and blend until smooth. You may need to stop the blender a few times and move the ingredients around with a spoon to get the blade moving again.", "images_list": ["3-ingredient-blackberry-protein-ice-cream_1"]} {"id": "RECIPE_62", "question": "What\u2019s the best way to prepare a Lotta Cherri Cocktail that transports you to a tropical paradise?", "provenance": [40042], "ground_truth": "Introduction: Lotta Cherri Cocktail. This is a sweet cocktail that will send you straight to the shores of a tropical island. Great way to get ready for summer :)Ingredients:\n1 part coconut rum\n2 part pineapple juice,\n2 part 7-up\ngrenadine\nFirst take a cocktail glass and fill the bottom with grenadine.\nIn a cocktail shaker, put your rum, pineapple juice, sprite, and ice.\nShake thoroughly for a few seconds to create foam and to mix it together.\nUsing a bar spoon, pour the mixed cocktail onto the back of the spoon so that it flows down the sides of the cocktail glass. This will create the defined layered effect.\nGarnish with a sliced maraschino cherry and an umbrella. You can already hear the crashing waves!", "images_list": ["lotta-cherri-cocktail_0"]} {"id": "RECIPE_63", "question": "How should I pour the mixed cocktail for the 'Lotta Cherri Cocktail' to achieve the desired layered effect?", "provenance": [40042], "ground_truth": "To achieve the desired layered effect for the 'Lotta Cherri Cocktail,' you should pour the mixed cocktail onto the back of a bar spoon so that it flows down the sides of the cocktail glass.", "images_list": ["lotta-cherri-cocktail_0"]} {"id": "RECIPE_64", "question": "What\u2019s the best way to prepare delicious coconut milk and crunchy coconut chips from scratch?", "provenance": [40043], "ground_truth": "Introduction: How to Make Coconut Milk & Coconut Chips. How to make Coconut Milk and Coconut Chips - PART 3/3Many people confuse coconut water with coconut milk. Coconut milk is water combined and blended with the coconut meat. Coconut milk is higher in healthy fats, protein, fiber, and calories but it\u2019s also like a meal as opposed to a drink. With a young coconut it\u2019s very simple, just pour out the coconut water into a blender and with a spoon, dig out all the meat, put it in a blender and here you have it. It is a great sweet drink on it\u2019s own that\u2019s very healthy and you can add a teaspoon of raw cacao to it, or fruit like strawberries or blue berries, blend them up as well. By itself it has a think consistency such as skim milk. For a more typical coconut milk you can open a mature coconut as I show you in part 2, heat it up for 15 minutes, which separates the meat from the shell and then chop it up into small pieces and put this in a food processor or blender with about 2 cups of pure water until this is finely graded.Then you put this in a nut milk bag, I like to use hemp or cotton ones which unlike nylon, which is terrible for us and the environment. You can get those bags here:This one is better than any coconut milk you\u2019ll find in stores and I highly recommend this for cereal, curries, coffee and anything you would use dairy for and I make kefir with it so you can see my video on that. And the left over meat is great for smoothies, homemade ice cream, yogurt, and salads or to just snack on since it\u2019s very healthy. A cup of coconut water is about 45 calories and a cup of coconut milk is more than 10 times that (552) because it\u2019s more like a mealThe reason these have become so popular is because there are so many benefits. It\u2019s been shown to help with Weight loss, reducing cellulite, and to stop premature aging Lowered blood pressure & cholesterol Boosted energy & athletic performance Relax muscle tension Its great to put on your skin either topically and good for your skin when you drink it. Helps with acid reflux Helps with a hangover by replacing electrolytes and good for headaches Anti-inflammatory and reduces plaque formation in arteries to lower heart attach and strokes.And since it\u2019s very low allergic I highly recommend it. If you do buy this in stores look for cans that are BPA free.BPA is found in some aluminum cans and has the potential to cause many health problems.Because of additives, BPA in the can, and pasteurization, this is the only brand of coconut milk I like: And this is the only coconut water: COCONUT CHIPS: Now to make coconut chips all you do is take the meat from the mature coconut and put them through a typical cheese grader to make small pieces out of them.Ingredients: - 1 Cup shredded or graded raw coconut- 1 tablespoon of maple syrup - \u00bc teaspoon of pink salt Bake for 20 minutes at 350 degrees Fahrenheit stirring them up every 5 minutes. Good luck! Step 1: . Step 2: . ", "images_list": []} {"id": "RECIPE_65", "question": "For making 'Heart-Shaped Cardamom and Cinnamon Green Tea Chai Shortbread,' what should you do to the dough after it has been chilled, and what temperature should you preheat the oven to?", "provenance": [40044], "ground_truth": "You should take out one dough ball and roll it out between two parchment sheets to about \u00bc\u201d thickness. The oven should be preheated to 350 F or 180 C.", "images_list": ["heart-shaped-cardamom-and-cinnamon-green-tea-chai-_4"]} {"id": "RECIPE_66", "question": "What\u2019s the best way to prepare delicious whole wheat pizza pockets at home?", "provenance": [40045], "ground_truth": "Introduction: Whole Wheat Pizza Pockets. Whole Wheat PizzaPockets are made with homemade whole wheat pizza dough and baked with minced chicken and veggie toppings all up inside. These delicious pizza pockets are brushed with melted butter and baked to golden brown! Step 1: Ingredients. Whole Wheat Pizza Dough :1) Whole Wheat Flour - 2 1/2 cups 2) Active Yeast - 1.5 Tsp 3) Sugar - 1/4 Tsp4) Salt - 1/2 Tsp5) Water - 1 1/4 cup (approx)6) Olive oil - 2 TbspPizza Sauce :1) Crushed Tomato - 28 oz2) Tomato Paste - 2 Tsp3) Chopped Garlic - 2 Tsp 4) Chopped Onion - 1 medium 5) Oregano - 1 Tsp6) Thyme - 1 Tsp7) Basil - 1 Tsp 8) Pepper as per taste9) Salt as per taste10) Olive oil - 2 TbspFilling For the Pizza Pockets :1) Ground Chicken - 1 Cup2) Olive oil - 2 Tbsp 3) Chopped Garlic - 2 Tsp4) Chopped Onion - 1 medium 5) Chilli flakes - 1 Tsp6) Oregano - 1 Tsp7) Chopped Peppers - 1/2 Cup8) Pepper as per taste9) Salt as per taste10) Mozzarella cheese - 1 Cup 11) Melted butter - 2 Tbsp Step 2: Making the Dough. 1) Take warm water (not hot water) in a large bowl, add sugar and mix till it dissolves.2) Then add the active yeast and mix.3) To the yeast mixture, add the flour, oil and salt.4) Mix everything together and form the dough and knead it well for about 5 min till the dough becomes soft and pliable. (If the dough is sticky add more flour. If it is hard to knead add little more warm water.)5) Apply some oil to the dough and place in the bowl (apply oil to the bowl also) and cover it with a kitchen towel.6) Allow it to rest and raise for a about one hour or more.(Depending on the climatic conditions) Step 3: Pizza Sauce. 1) Place a heavy bottom pan on medium heat and add olive oil.2) Once the oil is hot, add the chopped garlic and saute for a minute.3) Then add the chopped onion and saute till it becomes translucent.4) Add oregano, basil, thyme, pepper, salt and tomato paste and saute.5) Then add the crushed tomato and about a cup of water. 6) Once the mixture comes to boil reduce the heat to low and allow it simmer for about an hour.The pizza sauce is ready now. This sauce can be frozen and used when necessary. Step 4: Filling for Pizza Pockets. 1) Place a pan on medium heat, add olive oil and ground chicken and saute till the chicken is cooked.2) Remove the chicken from the pan and add olive oil in the same pan.3) To that add the garlic, onion, pepper, salt, chilli flakes, oregano and saute.4) Then add the chopped peppers and saute till the veggies are cooked. 5) Finally add the cooked chicken to the above mixture and mix it well.6) Check for the seasoning and allow the filling to cool. Step 5: Assembling the Pizza Pockets. 1) Take the pizza dough and make small sized balls.2) Roll it into rectangular shape and apply the pizza sauce in the middle avoiding the edges.3) Place the filling on one side of the dough and top it with the mozzarella cheese. 4) Fold the other side on the top of it and seal it well using a fork. (At this stage, the Pizza pockets can be frozen and used later.)5) Apply melted butter on top of each pockets. Bake it at 350 F for 25 to 30 min or more till it turns light brown on the top. (Flip over and bake for even cooking )The Whole Wheat Pizza Pockets are ready !!!", "images_list": ["whole-wheat-pizza-pockets_0", "whole-wheat-pizza-pockets_1", "whole-wheat-pizza-pockets_2", "whole-wheat-pizza-pockets_3", "whole-wheat-pizza-pockets_4", "whole-wheat-pizza-pockets_5"]} {"id": "RECIPE_67", "question": "What are the steps to prepare the pizza sauce for 'Whole Wheat Pizza Pockets,' and how long should it simmer?", "provenance": [40045], "ground_truth": "To prepare the pizza sauce for 'Whole Wheat Pizza Pockets,' first, place a heavy-bottom pan on medium heat and add olive oil. Once the oil is hot, add chopped garlic and saut\u00e9 for a minute. Then, add chopped onion and saut\u00e9 until it becomes translucent. Next, add oregano, basil, thyme, pepper, salt, and tomato paste, and saut\u00e9 again. After that, add crushed tomato and about a cup of water. Once the mixture comes to a boil, reduce the heat to low and allow it to simmer for about an hour.", "images_list": ["whole-wheat-pizza-pockets_3"]} {"id": "RECIPE_68", "question": "What\u2019s the best way to brew tea using a French press and enjoy its rich flavors?", "provenance": [40046], "ground_truth": "Introduction: How to Brew Tea Using a French Press. Wanna win a FREE French Press for yourself or to give as a gift this holiday season? Check out http://bit.ly/1PGTXvZ and enter the giveaway!I love loose leaf tea and using a french press to brew it makes it even easier. A french press is typically used for the brewing coffee process, but I love brewing tea in it because it is thoughtless. It allows me to brew more than one cup at a time which is very convenient. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)Buy The Kona French Press: (Currently $15 off) http://amzn.to/1PGUM85Learn How To Brew Coffee With A French Press: http://bit.ly/1MJN0UZSubscribe, It's Free: http://bit.ly/SubscribeToVegetarianBakerWhat You need: 4 Cups Boiling Water2-3 Tablespoons Your Favorite Loose Leaf TeaOptional: Agave, Honey, & Other Liquid Sweetener Instructions: Place Tea into French PressPour in the boiling water. Allow to steep for 2-4 minutes (dependent on your choice of tea)Press down on the press to bring tea leaves to the bottom. Enjoy!", "images_list": ["how-to-brew-tea-using-a-french-press_0"]} {"id": "RECIPE_69", "question": "After pouring boiling water into the French press for brewing tea, what is the next step in the process?", "provenance": [40046], "ground_truth": "After pouring in the boiling water and allowing it to steep for 2-4 minutes, you should press down on the press to bring the tea leaves to the bottom.", "images_list": ["how-to-brew-tea-using-a-french-press_0"]} {"id": "RECIPE_70", "question": "In the process of making 'French Sugar Dumpling Pie,' how do you cook the sugar pie filling and incorporate the dumplings?", "provenance": [40047], "ground_truth": "To make 'French Sugar Dumpling Pie,' you should place the sugar pie filling on the stove and cook it over medium-high heat, stirring constantly until it comes to a full boil. After boiling for 2 minutes, reduce the heat to super-low, then drop large heaping teaspoons of sugar dumpling batter into the simmering filling. Finally, cover the pan and let it simmer for 5-7 minutes.", "images_list": ["french-sugar-dumpling-pie_3"]} {"id": "RECIPE_71", "question": "When making 'Korean Sweet Potato Pie,' what temperature should I preheat the oven to for baking the sweet potatoes?", "provenance": [40048], "ground_truth": "For making 'Korean Sweet Potato Pie,' you should preheat the oven to 400 degrees Fahrenheit.", "images_list": ["korean-sweet-potato-pie_2"]} {"id": "RECIPE_72", "question": "What\u2019s the best way to create a delightful cookies-in-a-jar gift for baking enthusiasts?", "provenance": [40049], "ground_truth": "Introduction: Cookies in a Jar. Hi, I am Val from Vals Craftastic World and you are on my Instructables! Have you ever wanted to make a gift for family members that love to bake, cook, etc? I love to do anything involving baking and cooking and I can say that it would be pretty hard to make me a gift. So, I did some searching along Pinterest and I came along these \"Cookie in a Jar\" things and I decided to give it a try! Now, lets go along and see how to make them! Step 1: Step 1: Gather Your Materials. So, as you can see above you need to gather your materials before you can even start.What you will need:-1 Quart Mason Jar-1 1/3 cup all-purpose flour, spooned into measuring cup & leveled-1 teaspoon baking powder-1 teaspoon baking soda-1/4 teaspoon salt-1 cup rolled oats-3/4 cup M&Ms-1/2 cup brown sugar, packed-1/2 cup white sugar-2/3 cup semi-sweet chocolate chips Step 2: Instructions. Follow these instructions to get the perfect Cookies in a Jar1. Mix the flour, baking powder, baking soda and salt together.2. Layer all the ingredients in a 1 quart mason jar in the order listed. Press down hard so everything will fit.3. Click here to print the Instruction/Recipe Jar Label on card stock and cut out.4. Attach recipe tags to front and back of jar with glue dots or use a punch a hole in corner and tie around jar with a nice ribbon. Step 3: Now You Are Done!. If you followed the directions correctly, you should end up with something like the picture at the beginning of the Instructable. Be sure to follow me to be notified whenever I make a new post!", "images_list": ["cookies-in-a-jar-1_0"]} {"id": "RECIPE_73", "question": "What ingredients should be mixed together for making 'Cookies in a Jar' in Step 1?", "provenance": [40049], "ground_truth": "In Step 1 for making 'Cookies in a Jar,' you should mix together 1 1/3 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.", "images_list": []} {"id": "RECIPE_74", "question": "What is the method to prepare the coffee syrup while making 'Chocolate Bundt Cake Soaked With Coffee Syrup'?", "provenance": [40050], "ground_truth": "To prepare the coffee syrup for 'Chocolate Bundt Cake Soaked With Coffee Syrup,' while the cake is baking, combine sugar, water, and coffee in a small saucepan. Mix to allow the coffee to dissolve, then cook over medium heat, stirring until the sugar dissolves for 3 to 4 minutes before removing the pan from heat.", "images_list": ["chocolate-bundt-cake-soaked-with-coffee-syrup_7"]} {"id": "RECIPE_75", "question": "How should the onion be prepared for the 'Spicey Parsnip Soup'?", "provenance": [40051], "ground_truth": "The onion should be roughly chopped for the 'Spicey Parsnip Soup.'", "images_list": ["spicey-parsnip-soup_2"]} {"id": "RECIPE_76", "question": "What\u2019s the simplest way to whip up a delicious Shrikhand in under five minutes?", "provenance": [40052], "ground_truth": "Introduction: 5-minute Indian Dessert! - Shrikhand. It's going to take longer to tell the story of this dessert than it is to prepare it! (or eat it!) Making Shrikhand the proper way takes hours, but do it my way and it'll be ready in less than 5 minutes!Here's what you'll need: Electric Mixer/Bowl Packet of MTR Badam Feast (100g) $2.99 Container of whipped cream cheese (8oz) $1.87But first, the backstory...I first enjoyed Shrikhand in London over a dozen years ago, in one of those great Indian Bhel Poori restaurants on Drummond Street behind Euston Station. (I'm not sure which one; it might have been the Diwana?)I then emigrated to the USA and any time I was in an Indian restaurant I asked for Shrikhand, but for all the years I've been here I never found it anywhere. So I decided to make my own... I followed many Indian recipes but never got the flavor or the texture right. Recipes called for yoghurt, and I tried plain, I tried Greek, I made my own - but it was never right. And I tried flavoring with cardamon but never got the flavor right either.Then years later, an Indian store opened in our town, and among the things I tried there was a packet of flavoring called \"MTR Badam Feast\", intended for milk drinks and desserts. Well blow me over - it was the exact flavor I remembered for Shrikhand. All I needed to do now was work on the texture, which to my recollection had been far less like yoghurt and more like butter, or ... maybe ... cream cheese? Well, why not? ... I tried it, with the Badam Feast, and could not believe that I had stumbled on the perfect recipe at last. Given it was some years since I had it, this was exactly the treat I remembered! (By coincidence, I had to return to London later that year, and I stopped off at Drummond St to check my recollection. Yes, it was spot on! This quick & easy substitute really is a good copy of the style of Shrikhand they serve in London...)So... how to make it? Could not be simpler. Read on... Step 1: Empty the Cream Cheese Into the Mixing Bowl. Empty the cream cheese into the mixing bowl... I used whipped cream cheese - you don't have to, you can use the regular kind and just whip it more in stage 3... Step 2: Add Half a Packet of MTR Badam Feast. Add MTR Badam Feast to taste.\u00a0 I find half a packet to a tub of cream cheese is just about right for my taste. Step 3: Mix. Give it a good mixing.\u00a0 All the dry powdery Badam Feast should be absorbed. Step 4: Put Back Into Cheese Container and Wait. Put the mixture back into the cheese container and wait.\u00a0 We do this to give some of the ingredients in the Badam Feast \u00a0(such as the sugar) a\u00a0few minutes\u00a0to dissolve better, which makes the final product a little smoother. Step 5: Serve & Eat!. The quantity we made should serve 4 to 6 people.\u00a0 Serve in\u00a0a small round bowl - the one in the picture is actually way too large - you should pick one that lets you serve a smaller portion and which you can level flat with a knife across the top.\u00a0 Unfortunately I don't have anything like that so I'm pigging out here on about a third of the mixture :-) If you are a restauranteur, you could sell this for about $3 per serving, at a cost to you of about 50 cents, almost no effort, and ingredients you can keep on hand for some time without spoiling!", "images_list": ["5-minute-indian-dessert-shrikhand_0", "5-minute-indian-dessert-shrikhand_1", "5-minute-indian-dessert-shrikhand_2", "5-minute-indian-dessert-shrikhand_3", "5-minute-indian-dessert-shrikhand_4", "5-minute-indian-dessert-shrikhand_5"]} {"id": "RECIPE_77", "question": "After mixing the cream cheese and MTR Badam Feast together for '5-minute Indian Dessert! - Shrikhand,' what should you do next?", "provenance": [40052], "ground_truth": "After mixing the cream cheese and MTR Badam Feast together for '5-minute Indian Dessert! - Shrikhand,' you should put the mixture back into the cheese container and wait. This allows some of the ingredients, like sugar, to dissolve better, resulting in a smoother final product.", "images_list": ["5-minute-indian-dessert-shrikhand_4"]} {"id": "RECIPE_78", "question": "What is the best way to create a delicious Greek chicken and rice bowl that really showcases those vibrant flavors?", "provenance": [40053], "ground_truth": "Introduction: Greek Chicken and Rice Bowl. Simple Greek Grilled Chicken Rice Bowl served with a fresh and vibrant salad and delicious tzatziki! Step 1: Ingredients. Chicken1 lb boneless, skinless chicken breast (butterflied into 4 servings)1 tbsp olive oil1 lemon, juiced1 tsp oregano1 clove garlic, minced\u00bd tsp salt\u00bd tsp pepperRice\u00bd tbsp olive oil1 small onion, diced1\u00bd cups brown basmati rice3\u00be cups water or chicken stock\u00bc tsp saltTzatziki1 cup Greek yogurt\u00bd cup grated cucumber1\u00bd tsp white wine vinegar2 cloves garlic, minced1 tbsp fresh chopped dill\u00bd tsp saltpepperSalad1 medium cucumber, halved and sliced1 large tomato, sliced into wedges1 red onion, thinly sliced1 tbsp olive oil1 tsp oreganosalt and pepper Step 2: Chicken. In a large bowl, or gallon-sized plastic zipper bag, add chicken breast pieces, olive oil, lemon juice, oregano, garlic, salt, and pepper. Cover, refrigerate, and let marinate for at least 1 hour or over night.When you are ready to cook the chicken, remove from marinade and place on a grill pan or rack. Broil in oven, or grill for 5 minutes on each side. Step 3: Rice. Heat olive oil over medium heat in a medium size saucepan. Add onion and saute until translucent, about 5 minutes.Add rice and stock and bring to a boil. Once it comes to a boil, reduce the heat, stir the rice, cover, and let simmer according to package cooking time. Step 4: Tzatziki. Place the grated cucumber in a fine mesh strainer over a bowl. Sprinkle with salt and let sit for 10 minutes. After 10 minutes, squeeze and drain as much water as you can out of the cucumber.In a medium bowl, combine the yogurt, drained cucumber, vinegar, garlic, dill, salt, and pepper. Cover and refrigerate until ready to use. Step 5: Salad. In a medium bowl, combine cucumber, tomatoes, onion slices, olive oil, oregano, salt and pepper. Toss and serve. Step 6: Assemble Bowl. To assemble the dish, place rice into a bowl. Top with a piece of chicken, a scoop of tzatziki, and some salad. Enjoy!", "images_list": ["greek-chicken-and-rice-bowl_0", "greek-chicken-and-rice-bowl_2", "greek-chicken-and-rice-bowl_4", "greek-chicken-and-rice-bowl_5", "greek-chicken-and-rice-bowl_6"]} {"id": "RECIPE_79", "question": "How do you prepare the chicken for the 'Greek Chicken and Rice Bowl' before cooking it?", "provenance": [40053], "ground_truth": "To prepare the chicken for the 'Greek Chicken and Rice Bowl,' place the chicken breast pieces in a large bowl or a gallon-sized plastic zipper bag. Add olive oil, lemon juice, oregano, garlic, salt, and pepper. Cover the mixture and refrigerate it to marinate for at least 1 hour or overnight before you cook it.", "images_list": ["greek-chicken-and-rice-bowl_2"]} {"id": "RECIPE_80", "question": "What steps are involved in creating the cardboard base for the giant kiss in 'DIY Giant Kisses Filled With Kisses'?", "provenance": [40055], "ground_truth": "To create the cardboard base for the giant kiss in 'DIY Giant Kisses Filled With Kisses,' you need to cut a base for your Kiss out of cardboard to keep the shape when wrapping it up. Mine was about 4 1/2\" in diameter.", "images_list": ["diy-giant-kisses-filled-with-kisses_3"]} {"id": "RECIPE_81", "question": "What are the detailed steps to fill and ice the 'Off With Their Heads (Cheshire)!!! Cake' after it has cooled completely?", "provenance": [40056], "ground_truth": "To fill and ice the 'Off With Their Heads (Cheshire)!!! Cake,' first, cut the cake in half horizontally. If desired, apply a little jam to the inside of the cake. Next, use the natural buttercream to fill the cake, spreading it with a spatula to achieve your desired thickness before placing the other layer on top. Cover the entire cake with the same buttercream, ensuring all surfaces are well coated, and refrigerate for 15 minutes to set. After this, apply a second layer of blue-tinted buttercream on just the sides and top of the cake, leaving the flat top with the natural buttercream. Chill again for 30 minutes to firm up the decoration.", "images_list": ["off-with-their-heads-cheshire-cake_2"]} {"id": "RECIPE_82", "question": "For making '3.14 Pi Cake,' what should you do after mixing the dry ingredients, and how should you incorporate them into the batter?", "provenance": [40057], "ground_truth": "After mixing the flour, cocoa powder, and baking soda, you should set it aside. Then, in a large bowl, beat together the butter, eggs, vanilla, and milk. Slowly add sugar, beat on medium-high for about 3-4 minutes until well mixed, and then gradually add the flour mixture while beating until smooth.", "images_list": ["314-pi-cake_3"]} {"id": "RECIPE_83", "question": "What\u2019s the best approach to whip up a delicious banana and chocolate chia pudding from scratch?", "provenance": [40058], "ground_truth": "Introduction: Banana and Chocolate Chia Pudding. Who doesn't want to indulge in a choco-licious breakfast without having to cook for hours or having to die in an overdose of unwanted calories? Here I present you a great option for those who identify with the previous question! Step 1: Ingredients. - Any kind of milk. I recommend chocolate soya milk. 1/2 cup.- 1/3 cup chia seeds.- 2 ripe bananas.- 1 tsp honey.- 1 tsp vanilla.- 1 tsp low fat cocoa/cacao powder. Step 2: First. First of all, mash the bananas with a fork. The riper, the better. Then add your chia seeds and mix well. Step 3: Second. Pour your milk into the mixture and add the vanilla and the honey as well. Step 4: Third. Add your cocoa powder and stir well. Put the lid of the mason jar on and shake, shake it up!!That's how it looks. The third photo is when you have already left it overnight in the fridge. Step 5: Top It!. I decided to top it with some granola and raisins to sweeten it even more. Yummy! ", "images_list": ["banana-and-chocolate-chia-pudding_0", "banana-and-chocolate-chia-pudding_1", "banana-and-chocolate-chia-pudding_2", "banana-and-chocolate-chia-pudding_3", "banana-and-chocolate-chia-pudding_4", "banana-and-chocolate-chia-pudding_5"]} {"id": "RECIPE_84", "question": "What is the first step for preparing 'Banana and Chocolate Chia Pudding' with the bananas, and how ripe should they be for the best flavor?", "provenance": [40058], "ground_truth": "The first step for preparing 'Banana and Chocolate Chia Pudding' is to mash the bananas with a fork, and they should be very ripe to achieve the best flavor.", "images_list": ["banana-and-chocolate-chia-pudding_2"]} {"id": "RECIPE_85", "question": "What\u2019s the best way to create a delightful cupcake bouquet that will impress my guests?", "provenance": [40059], "ground_truth": "Introduction: Cupcake Bouquet & Wifi Password. Hey everyone! For the upcoming holidays when family and friends will be arriving, why not surprise them with your own unique cupcake bouquet. There are many different versions, but you can just use what you have on hand at home and avoid spending a lot of money. This bouquet has a little wifi note card that the guest can use for the password access in case you don't want it displaying in your home. It will surely make them feel special upon arrival. Step 1: Your Supplies. I used a clear vase for this (about medium size) that was just sitting around :) Next I decided to use the jumbo kabob sticks for poking a hole through the bottom of them and holding them up. I then decided for my icing that I'd do some playful designs just by cutting the corner of a plastic bag an squeezing it out that way :) For my cupcakes, I made the carrot cake from scratch and the cream cheese (cream cheese, butter, powdered sugar), but you feel free to use whatever recipe you want as well as box mixes! Step 2: Putting It All Together. This is so quick and easy! For the base I simple broke off a couple of inches on the bottom of my kabobs so the sticks would be shorter and the first 6 cupcakes would form the base around my vase rim.Next, I left the original size kabobs unbroken and placed 4 more cupcakes in between the others so they would be taller. Now, for the little wifi note, I simply took a notecard and folded it in half and poked a kabob stick through the top middle; and let that kabob go through the center of the other cupcakes (see 3rd picture). Note: You can adjust cupcakes as you go or the placement of the kabob stick underneath the cupcake depending on the direction you want it to go. Step 3: The Finished Product!. As the finishing touch, I simply wrapped some ribbon around the vase that I got from Walmart (it was like a dollar I think). We decided to give this one to a friend, so to wrap it up I put some toothpicks on the top of each cupcake and used some flex and seal wrap:) Hope you have fun making yours the next time you make cupcakes!", "images_list": ["cupcake-bouquet-wifi-password_0", "cupcake-bouquet-wifi-password_1", "cupcake-bouquet-wifi-password_2", "cupcake-bouquet-wifi-password_3"]} {"id": "RECIPE_86", "question": "What\u2019s the best way to prepare a dish inspired by kofta using ground beef and spices?", "provenance": [40060], "ground_truth": "Introduction: Kinda Like Kofta. Kofta is a Middle Eastern burger, often served on a skewer like a kabob, and with sauces of varying kinds.\u00a0 What I'm making here is sort of kofta-inspired, but not terribly authentic.\u00a0 Easy though!\nIngredients:\n1 lb ground beef\n1/2 red onion, chopped\n1 jar pimientos\n1/2 tsp allspice (more if you like)\n1 tbsp parsley flakes\nSalt and pepper to taste\nCrumble the ground beef into a bowl with your hands, and add the rest of the ingredients, which you have thoughtfully chopped, drained, and ground in advance.\u00a0 Mix it all together with a spoon or your fingers and cover it with plastic wrap to set in the fridge for a few hours or overnight.\u00a0\nWhen you're ready to prepare the meal, remove the meat mixture from the fridge, and divide it into 6-8 even sized portions.\u00a0 Squish the meat onto a skewer, forming it with your hands into flattish finger-shaped rolls, as pictured.\u00a0 Once you've achieved the desired shape, slide it off the skewer, onto an oiled broiler pan.\u00a0 Cook under the broiler for about 4 minutes on each side until done.\nThese are great with rice, pasta, pita, pretty much any starch, or can be enjoyed on their own as a lowcarb entree. ", "images_list": ["kinda-like-kofta_0"]} {"id": "RECIPE_87", "question": "What steps should I follow to prepare the meat mixture for making 'Kinda Like Kofta' before cooking?", "provenance": [40060], "ground_truth": "To prepare the meat mixture for making 'Kinda Like Kofta,' crumble the ground beef into a bowl, add the other ingredients, mix everything together, and then cover the bowl with plastic wrap to set in the fridge for a few hours or overnight.", "images_list": ["kinda-like-kofta_0"]} {"id": "RECIPE_88", "question": "What\u2019s the best way to create delicious minced meat cutlets that are perfect for a snack?", "provenance": [40061], "ground_truth": "Introduction: MINCED MEAT CUTLETS. INGREDIENTS:\nred onions-2 large chopped\u00a0\nminced meat\ngreen chillies-5 chopped\npotatoes,boiled and smashed\npepper powder\nsalt to taste\nlime juice 2 drops\negg-1\nbread crumbs\u00a0\nmethod:\nadd potatoes,onions,meat,chillies,pepper,salt and lime juice and mix well. make medium size balls out of the mixture dip in egg and coat with bread crumbs.and deep fry the balls :)\nbest served hot with tomato ketchup\nvariations:\n1.when making balls out of the mixture add some cheese to the middle.and dip in egg and coat with bread crumbs and deep fry. yuuuummmmmmmm :)", "images_list": ["minced-meat-cutlets_0"]} {"id": "RECIPE_89", "question": "What ingredients should I mix together to prepare the mixture for making minced meat cutlets?", "provenance": [40061], "ground_truth": "To prepare the mixture for making minced meat cutlets, you should mix together the boiled and smashed potatoes, chopped onions, minced meat, chopped green chillies, pepper, salt, and a few drops of lime juice.", "images_list": ["minced-meat-cutlets_0"]} {"id": "RECIPE_90", "question": "What is the best way to prepare a delicious baked corn and potato dish in an airfryer?", "provenance": [40062], "ground_truth": "Introduction: Baked Corn Potato With Philips Airfryer. Fell in love with this amazing recipe where corn and potato are baked in Philips Airfryer to further enhance the flavor. While baking only, you will feel that delighful aroma. Mind you this recipe is without cheese but it surpasses cheese to give that beautiful lovely texture on top. Try making this recipe in different shaped baking tins to make it more attractive for kids just like we have used this hut.. Step 1: Recipe. Ingredients:Boiled Potatoes \u2013 2 medium sided Corns \u2013 \u00bd cup Brown bread \u2013 1 slice Chopped capsicum \u2013 \u00bc cup Chopped onions \u2013 \u00bc cup Mayonnaise \u2013 2 tsp Butter \u2013 1 tsp Salt \u2013 \u00bd tsp Chaat Masala \u2013 \u00bd tsp (optional)Method: In a pan, heat half quantity of butter, saut\u00e9 onions, corn, and capsicum. Add salt and chaat masal. Saute for 5 min.Meanwhile mash the potatoes, add remaining butter, 1 tsp of mayonnaise. Mix it completely to get a smooth potato paste.Cut out a bread slice as per the shape of the baking dish and spread a layer of remaining mayonnaise on it. Either Grease the baking tray or cover with foil paper. Place the bread slice in baking dish. Top the bread slice with corn mixture and then spread a layer of potato paste. Bake it in preheated airfryer at 200 degrees for 10 min. Allow it to cool down and then remove from the baking tin. Serve hot with chips, candies, ketchup.", "images_list": ["baked-corn-potato-with-philips-airfryer_0"]} {"id": "RECIPE_91", "question": "What steps are taken to prepare the corn mixture for the Baked Corn Potato before it goes into the air fryer?", "provenance": [40062], "ground_truth": "To prepare the corn mixture for the Baked Corn Potato, you heat half the quantity of butter in a pan and saut\u00e9 onions, corn, and capsicum together. Then, you add salt and chaat masala and continue to saut\u00e9 the mixture for 5 minutes.", "images_list": []} {"id": "RECIPE_92", "question": "How should I prepare the ghoulish garnishes for the 'Beet 'n Bloody Mary Recipe'?", "provenance": [40063], "ground_truth": "To prepare the ghoulish garnishes for the 'Beet 'n Bloody Mary Recipe,' first cut the celery stalks so they stick out about 5-6 inches above the rim of the glass. Then, press a bamboo skewer into the bottoms of each of the created fingers and eyes, ensuring that the bottoms of the fingers sit just below the liquid line when the glass is full, making the eyeballs appear to float.", "images_list": ["beet-n-bloody-mary-recipe_3"]} {"id": "RECIPE_93", "question": "What is the delightful process to create Onion Vadai with a unique onion paste batter?", "provenance": [40064], "ground_truth": "Introduction: Onion Vadai. Vadai is a common term used for different types of savoury, deep fried snack food. In most of the Vadai recipes, the batter is prepared by mixing the ingredients with water, where as here I have used onion paste to make the batter. hHence the name Onion Vadai.Please go through the following steps on how to make the Onion Vadai. Step 1: Make Onion Paste. Take about three medium sized onions and remove the dry skinCut the onions into piecesMake a rough paste using a mixer-grinder and keep in a medium sized bowl, which will be used to make the batter. Step 2: Add Flour to Onion Paste. Measure about half a cup of rice flour and one cup of Gram flourAdd the rice flour and gram flour to the onion paste in the bowl and mix together Step 3: Add Other Ingredients. Add the following ingredients to the mix in the bowlOne teaspoon of Red chili powder (adjust to your own taste)One teaspoon of Cumin seed powderHalf a teaspoon of Asafoetida powderHalf a teaspoon of Turmeric powderSalt to tasteMix all these ingredients together with the flour and make a thick batter. There is no need to add water. If you find the batter to be runny, add a little amount of flour. If it is very thick, add more onion paste to the mix. Step 4: Shape the Batter and Deep Fry. Heat enough oil in a frying pan.Once the oil is heated, take about a lemon sized batter in your handMake a flat round shape with your fingers. Do not make it thicker, otherwise the inner portion of the Vadai may not cook properlyAdd the flat shaped batter into the hot oil in the pan and deep fryTurn it over with a ladle or strainer so that both sides can be fried uniformly Step 5: Serve Hot With Coconut Chutney. You have to deep fry the Onion Vadai till the outer shell turns into deep brown. Otherwise the inner portion of the Vadai may remain raw.Break the first one in half and check. If required deep fry for some more time. Strain excess oilIn Southern parts of India, we use banana leaves for servingServe hot with coconut chutney and enjoy", "images_list": ["onion-vadai_0", "onion-vadai_1", "onion-vadai_2", "onion-vadai_3", "onion-vadai_4", "onion-vadai_5"]} {"id": "RECIPE_94", "question": "What ingredients and quantities should be added to the onion paste when preparing 'Onion Vadai'?", "provenance": [40064], "ground_truth": "To make 'Onion Vadai,' you should add half a cup of rice flour and one cup of Gram flour to the onion paste.", "images_list": ["onion-vadai_2"]} {"id": "RECIPE_95", "question": "What is the best way to create a delicious Neapolitan Bundt cake that combines chocolate, strawberry, and vanilla flavors?", "provenance": [40065], "ground_truth": "Introduction: Neapolitan Bundt Cake. Chocolate, strawberry, and vanilla\u00a0batter all\u00a0spooned into one pan that turns into a great looking and even better tasting dessert.\nThis recipe from The America's Test Kitchen's Family Baking Book is one of my favorite cake recipes. A jam syrup underneath a chocolate glaze keeps this cake moist for days. I made it into single-serving sized Bundt and mini loaf cakes but feel free to make one large one in a 12-cup Bundt pan.\nThis recipe might seem complicated, but if you stay organized it's very easy, give it a try! Step 1: Gather Ingredients; Prepare Pan(s). You'll need:\n3 cups (15 ounces) all-purpose flour\n1 tsp. salt\n1 tsp. baking powder\n1/2 tsp. baking soda\n3/4 cup buttermilk, room temperature\n1 Tbsp. vanilla extract\n1 Tbsp. fresh lemon juice\n2 1/4 sticks unsalted butter, softened\n2 cups (14 ounces) granulated sugar\n3 large eggs, room temperature\n1 large egg yolk, room temperature\n1/3 cup chocolate syrup, such as Hershey's\n2 Tbsp. Dutch-processed cocoa powder\n1/2 cup strawberry jam\n3 drops red food coloring\n1 recipe chocolate glaze\nFor my mini cakes I used one 6-portion mini Bundt pan, and one 8-portion mini loaf pan (batter only filled half, or 4, mini loaves), you can also use one 12-cup Bundt pan. Grease and flour pan thoroughly, I used a baking spray that contains flour.\nAdjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Step 2: Make Cake Batters. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl.\nIn a small bowl, whisk the buttermilk, vanilla, and lemon juice together.\nIn a large bowl, beat the butter and sugar together with an electric mixer (I used my stand mixer) on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and the egg yolk, one at a time, until combined, about 1 minute.\nReduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated, scraping down the bowl as necessary during mixing.\nDivide the batter evenly among three bowls (as you can see, my batter weighed just over 3 lbs. 3 oz. so I put 1 lb. each into the other 2 bowls to account for any batter bits stuck in the bowl or on the scraper).\nWhisk the chocolate syrup and cocoa together, then stir into one of the bowls of batter unti combined.\nStir 1/4 cup of the strawberry jam (I used homemade for this) and the red food coloring into another bowl of batter until combined. Step 3: Divide Batter and Bake. Scrape the plain batter into the prepared pan(s), followed by the strawberry batter, then the chocolate batter (in that order).\nWipe any drops of batter off the sides of the pan(s) and gently tap the pan(s) on the counter to settle the batter. Bake the cake(s) until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan(s) halfway through baking.\nMy mini cakes baked in 35-40 minutes. (I filled\u00a0my mini\u00a0Bundt pan\u00a0slighty fuller than I should have, you want them about 2/3 full. If you end up with\u00a0larger bottoms\u00a0like I did, just trim the edges\u00a0when you take them out of the pan--the scraps are the chef's treat!)\nLet the cake(s) cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely, about 2 hours. Step 4: Make and Apply Glaze. Once cooled, set the cakes on a couple sheets of wax paper. If you are making one large cake, move cake to cake stand or storage container, slide strips of wax or parchment paper a couple inches underneath cake to catch any excess glaze, remove before serving.\nYou'll need:\nremaining 1/4 cup strawberry jam (instead of my chunky homemade jam, I used Smucker's seedless strawberry jam to get a smooth consistency)\nWarm the jam in a saucepan over medium heat until pourable, about 1 minute (I microwaved\u00a0jam\u00a0in a microwave-safe dish, about 30 seconds on medium). Brush it over the top and sides of the cake(s).\n4 ounces bittersweet chocolate, melted (I melted my\u00a0chocolate in about\u00a03, 30-second increments on medium heat in my microwave, stirring after every 30 seconds, be careful not to let it burn)\n1/3 cup heavy cream, hot\n2 Tbsp. light corn syrup\n1/4 tsp. vanilla extract\nPinch salt\nWhisk all of the glaze ingredients together in a medium bowl until smooth and let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake, letting the glaze drip down the sides. Let the glaze set before serving, about 25 minutes.\n(For my mini cakes I halved the glaze\u00a0recipe, I also used milk chocolate, which I prefer.) Step 5: Enjoy!. Glazed cakes can be stored in an airtight container up to 3 days at room temperature.\nI hope you enjoy my Neapolitan Bundt Cake! ", "images_list": ["neapolitan-bundt-cake_0", "neapolitan-bundt-cake_1", "neapolitan-bundt-cake_2", "neapolitan-bundt-cake_3", "neapolitan-bundt-cake_4", "neapolitan-bundt-cake_5"]} {"id": "RECIPE_96", "question": "What is the process for preparing the cake batters for the Neapolitan Bundt Cake in Step 2?", "provenance": [40065], "ground_truth": "To prepare the cake batters for the Neapolitan Bundt Cake, whisk together the flour, salt, baking powder, and baking soda in a medium bowl. In a small bowl, combine buttermilk, vanilla, and lemon juice. In a large bowl, beat the butter and sugar until light and fluffy, then add eggs one at a time. Mix in the flour and buttermilk mixtures gradually, then divide the batter into three bowls. Stir chocolate syrup and cocoa into one bowl, and strawberry jam and food coloring into another.", "images_list": ["neapolitan-bundt-cake_2"]} {"id": "RECIPE_97", "question": "What\u2019s the best way to create delicious taco cones that everyone will love?", "provenance": [40066], "ground_truth": "Introduction: Ta-Cones (Taco Cones). Move over taco-bowls, Ta-Cones are coming through! These jumbo taco cones are easy to make and so much fun! They will definitely add excitement to your next Taco Tuesday! You Need:8-in flour tortillas toothpicks aluminum foil 1lb ground beef 1 package taco seasoning lettuce tomatoes shredded cheese sour cream other toppings as desired Step 1: Form the Cones. Gently fold one side of a tortilla half way across. Take the other side of the tortilla and wrap it over the first flap to form a cone shape. You want to get the tip as tight as possible. If there is a small hole in the bottom, Don't worry! It will still be ok.Take a toothpick and gently push it through the overlapping edges to hold the cone together. Repeat with remaining tortillas. Step 2: Bake the Cones. Take small sheets of aluminum foil and loosely crumble them into balls. You will need one ball for each cone. Gently insert the ball into the opening in the cone to help it hold it's shape during the baking process.Lay the cones fold side up on a sheet pan and bake for 5 minutes at 400 degrees F. Flip the cones over and bake an additional 3 minutes. Step 3: Prep the Toppings. Prepare what ever toppings you plan to put in your cone. I prepped lettuce, tomatoes, and of course: taco meat.Shred some lettuce and dice up some tomatoes.Brown your meat and drain off the fat. Add your packet of taco seasoning and finish with the instructions on the pouch. Step 4: Finish the Cones. Once the cones have cooled, carefully remove the toothpicks and aluminum balls. Start stuffing your cone with fillings. I started with a base layer of lettuce to catch anything that might want to fall through the small hole at the tip. Then I added beef, sour cream, tomatoes and cheese. Finish the cone with another layer of all the ingredients. You can use whatever toppings you would like! Here are some other tasty topping suggestions:black olivesjalapenossalsapico de galloonionsavocado/guacamolecornbeansrefried beansricelime juicecilantrohot sauce Step 5: Enjoy the Taco Cone. Serve with an optional fork and enjoy! At first this taco cone is too cute to eat, but after about 30 seconds, you will dive right in! I had my daughter hold the cone and she tried biting it before I was able to snap the first picture. I honestly can't blame her either!", "images_list": ["taco-cones_0", "taco-cones_1", "taco-cones_2", "taco-cones_3", "taco-cones_4", "taco-cones_5"]} {"id": "RECIPE_98", "question": "How do you form the cones using tortillas for making 'Taco Cones'?", "provenance": [40066], "ground_truth": "To form the cones for 'Taco Cones,' gently fold one side of a tortilla halfway across, then wrap the other side over the first flap to create a cone shape, making sure the tip is as tight as possible.", "images_list": ["taco-cones_1"]} {"id": "RECIPE_99", "question": "How do you prepare the bean filling for the 'Deceptive Sandwich Cake'?", "provenance": [40067], "ground_truth": "To make 'Deceptive Sandwich Cake,' prepare the bean filling by grinding the peanuts in a food processor until they start turning into butter. Then, add the drained chili beans and blend until creamy, adjusting with the reserved liquid as needed to achieve a thick consistency.", "images_list": ["deceptive-sandwich-cake_3"]} {"id": "RECIPE_100", "question": "What\u2019s the best way to prepare delicious popcorn using a pressure cooker?", "provenance": [40068], "ground_truth": "Introduction: How to Make Popcorn in Pressure Cooker. We all require popcorn while watching moviesToday i will teach you how to make popcorn in pressure cooker very easily and quickly.Materials required:Pressure cookerinstant popcorn like act 2 popcorn Step 1: How to Make. First of all take a pressure cooker and put it on flame after removing the whistleNow cut the instant popcorn put it in the pressure cooker and seal the pressure cooker and after a few sec you will hear the crackling sound of the popcorn. Put it on the flame until the sound stops and when the sound stops open the lid , the popcorn is ready.Now serve it and enjoy the movie ", "images_list": ["how-to-make-popcorn-in-pressure-cooker_0", "how-to-make-popcorn-in-pressure-cooker_1"]} {"id": "RECIPE_101", "question": "What are the initial steps to prepare a pressure cooker for making popcorn?", "provenance": [40068], "ground_truth": "To prepare a pressure cooker for making popcorn, first take the pressure cooker and place it on the flame after removing the whistle. Next, cut the instant popcorn, add it to the pressure cooker, and then seal the cooker.", "images_list": ["how-to-make-popcorn-in-pressure-cooker_1"]} {"id": "RECIPE_102", "question": "What\u2019s the best way to create delicious Spring Popcorn Caramel Pops at home?", "provenance": [40069], "ground_truth": "Introduction: Spring Popcorn Caramel Pops. The Spring season is finally here and slowly but surely the weather is beginning to catch up with it. To celebrate I decided to come up with 5 fun Spring treats that you can easily make at home. For this instructable I'll be showing you how to make delicious Popcorn Caramel Pops. I've wanted to make popcorn balls for some time but making my own caramel can be a little much when you're trying to make a quick snack so I decided to stick to marshmallows. In a twist of culinary fate I'd overcook my marshmallow until it reached a beautiful brown color with an amazing caramel flavor. With that said, let's get started. Press play to watch the full video tutorial with all of the other quick snacks. They include bunny pudding cups, Easter egg cereal treats, fruit salad cones, and a loaded cotton candy milkshake!Subscribe to the channel and like the video for more festive dessert ideas. You'll Need:1 1/2 c marshmallows3 c popcorn lightly salted2 tbsp butterSpring Candy ( I used Spring candy corn)1/2 c chocolate chips3 tbsp candy melt (pink or another Spring inspired color)Paper Straws Step 1: Marshmallow Caramel Goodness. In a large pot, add the mini marshmallows and butter. Melt down the marshmallow while stirring constantly to prevent sticking and burning. Continue to cook the marshmallow until it reaches a light brown caramel color. Immediately remove from the heat and continue to stir. Step 2: Candy Coated Popcorn. Add in popcorn and stir to coat. Lastly add in candies and chocolate chips. Spray hands with a nonstick spray if needed and form large popcorn balls.Then stick with a paper straw and set aside. Step 3: Top It Off!. Lastly, melt down the candy melt or colored chocolate and drizzle over the popcorn pops. Before the candy melt hardens use this time to add any extra candies to the outside. Allow to completely set for about 30 minutes and enjoy!Follow Me:http://www.Marishascouturecakes.comInstagram: http://www.instagram.com/marishas_couturehttps://www.facebook.com/marishascouturecakes", "images_list": ["spring-popcorn-caramel-pops_0", "spring-popcorn-caramel-pops_1", "spring-popcorn-caramel-pops_2", "spring-popcorn-caramel-pops_3"]} {"id": "RECIPE_103", "question": "In the recipe for 'Spring Popcorn Caramel Pops,' how can you prevent the marshmallows from sticking and burning during melting?", "provenance": [40069], "ground_truth": "To prevent the marshmallows from sticking and burning while melting in 'Spring Popcorn Caramel Pops,' you should stir constantly as you melt the mini marshmallows and butter together in a large pot.", "images_list": ["spring-popcorn-caramel-pops_1"]} {"id": "RECIPE_104", "question": "What is the first step to take when making a perfect cup of coffee?", "provenance": [40070], "ground_truth": "The first step to take when making a perfect cup of coffee is to get a cup to hold the coffee in.", "images_list": ["make-a-perfect-cup-of-coffee-you-need-that-caffein_1"]} {"id": "RECIPE_105", "question": "What ingredients are used to create the filling for 'Crack Pie,' and how do you combine them?", "provenance": [40071], "ground_truth": "To make 'Crack Pie,' the filling includes 1.5 C sugar, 3/4 C packed brown sugar, 1/4 C powdered milk, 1/4 C corn starch, 1.5 tsp salt, 2 sticks melted butter (unsalted), 3/4 C heavy cream, 1.5 tsp vanilla, and 8 egg yolks. The procedure involves combining the sugars, powdered milk, corn starch, and salt, then adding melted butter and mixing for 2-3 minutes, followed by the cream and vanilla, and finally incorporating the egg yolks until the mixture is glossy and combined.", "images_list": ["crack-pie_1"]} {"id": "RECIPE_106", "question": "What are the best techniques for achieving perfectly thin slices of raw beef for various dishes?", "provenance": [40072], "ground_truth": "Introduction: Tips for Thinly Slicing Raw Beef. Whether you want somewhat thin slices for grilled beef skewers, or paper thin slices for carpaccio, slicing raw beef thinly and evenly can be difficult. There are a couple of tips for doing this safely and simply without a motorized meat slicer that will save you aggravation - and finger tips.For the purposes of this Instructable, I chose a cut of meat notoriously difficult to slice thinly, an oddly shaped bottom round roast. There are cuts of beef that are much easier to slice thinly, such as a London broil, but I wanted to show how even the most difficult cuts can be sliced this way.Ingredients:A big hunk of beefGear:A proper slicing knife (description to follow) Step 1: The Right Tool for the Right Job. The first tip is to use a proper meat slicing knife. Not only will it make the process easier, but also safer. Using the wrong knife can lead to injury. For example, a thick, sharply pointed chef's knife can catch when slicing raw meat thinly, causing you to lose control of the blade, and a loss of control is an injury waiting to happen. The right knife for the job is a granton slicer. Pictured is the one I own, a Henckels 10\". I won't kid you, this is an expensive knife, I paid over $100 for mine. However, if I had it to do over again, I would have paid $58 for a Victorinox Fibrox 14\" which was recently rated #1 by America's Test Kitchen.So why does the knife matter? Well, grantons, those little ovals in the blade, break up resistance against the blade, allowing for smoother cuts with more control. In addition, a good slicing knife has a rounded tip, so that it is less likely to poke into the meat and catch, producing jagged cuts and putting your fingers at risk. It should also have a gently tapered thickness and flexible blade, this increases control, making thin cuts easier, and safer. Step 2: Chill the Beef. It helps if the meat is a little stiffer than raw, but we don't want to try to cut frozen meat, this will just dull our blade and drive us to conniption fits. I take a fresh, raw, roast and put it in the freezer for 2 hours. Thinner cuts, like a London broil or a vacio, can be placed in the freezer for about an hour. This will chill our beef, making it stiffer, but without freezing it.Take the meat out of the freezer, and using your slicer and a cutting board, cut slices to the desired thinness using a smooth, even motion. It is okay if you have to use a sawing motion (with my 10\" knife I have to do this a lot more often than if I had a 14\" blade), it is okay, just keep it smooth and gentle. Only apply as much pressure as is needed to let the knife do it's job. Follow these tips and you will soon be a thin-slicing pro.", "images_list": ["tips-for-thinly-slicing-raw-beef_0", "tips-for-thinly-slicing-raw-beef_1", "tips-for-thinly-slicing-raw-beef_2"]} {"id": "RECIPE_107", "question": "In the process of preparing to slice raw beef thinly, what is the recommended method for chilling the meat?", "provenance": [40072], "ground_truth": "To slice raw beef thinly, it is recommended to chill the meat by placing it in the freezer for about 2 hours for a fresh roast. If you are using thinner cuts, like a London broil or vacio, they should be chilled in the freezer for about 1 hour. This chilling process makes the beef stiffer, which aids in achieving thinner slices.", "images_list": ["tips-for-thinly-slicing-raw-beef_2"]} {"id": "RECIPE_108", "question": "What is the best way to prepare delicious oladushki, those delightful Russian pancakes?", "provenance": [40073], "ground_truth": "Introduction: Oladushki - Russian Pancakes. These palm-sized pancakes are technically a breakfast food, but, really, they can be eaten at any time of day. Russians most often eat them as a dessert and wash them down with tea.\u00a0 The beauty of this particular recipe lies in how adaptable it is. Use flavored yogurt for a sweeter\u00a0oladushka\u00a0(pancake), or cut the sugar completely and throw some sauteed onions into the batter for a savory dish. Either way, they'll fly off the plate. Go ahead and double the recipe. I promise, they won't survive the day. But if they do, they'll keep in an airtight container for a few days. Step 1: Assemble Ingredients. 250 mL (about 1 cup) yogurt, plain or flavored 1 egg up to 2 tblspn sugar (depending on what type of yogurt you're using and how sweet you want your oladushki to be) 1 cup all-purpose flour\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Variations I've tried: 1/2 cup all-purpose flour, 1/2 cup whole wheat. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01/2 cup all-purpose, 1/4 cup whole wheat, 1/4 cup buckwheat. 1/2 tsp baking soda 1 tsp baking powder Step 2: Make the Batter. Combine the egg and yogurt, mixing until pale yellow. If using, add in sugar. In a separate bowl, mix the flour, baking soda, and baking powder, and then add to the egg and yogurt. Mix just until everything is combined and no lumps remain. The batter should have a thick, pudding-like consistency. Step 3: Let It Sit. Leave the batter in a warm place for 15-20 minutes. It won't rise, exactly, but it will expand. Step 4: Cook!. Set a frying pan over medium heat. Pour a drop of your favorite cooking oil, then spoon the batter directly on top of that (so if you're making 5 pancakes, you'll pour 5 drops of oil). Cook on the first side until bubbles form, then flip and cook for a few more minutes. It's important that the heat not be set too high, because then the outside of the pancake will brown while the inside remains uncooked. Serve with jam or sour cream as a topping.", "images_list": ["oladushki-russian-pancakes_0", "oladushki-russian-pancakes_1", "oladushki-russian-pancakes_2", "oladushki-russian-pancakes_3", "oladushki-russian-pancakes_4"]} {"id": "RECIPE_109", "question": "After mixing the ingredients for 'Oladushki - Russian Pancakes,' what should you do next?", "provenance": [40073], "ground_truth": "After mixing the ingredients for 'Oladushki - Russian Pancakes,' you should leave the batter in a warm place for 15-20 minutes, allowing it to expand.", "images_list": ["oladushki-russian-pancakes_3"]} {"id": "RECIPE_110", "question": "What\u2019s the best way to create a traditional Old English apple pie from scratch?", "provenance": [40074], "ground_truth": "Introduction: Old English Apple Pie. Old English Apple PieBramley Apples, the sour fruit we all love to cook with. Commonly used in desserts like pies, crumbles and tarts, the Bramley apple is the most important cooking apple in England and Wales. The traditional 'Apple Pie' has been going since 1381! Eaten hot or cold, this classic British and popular dessert can be served with custard or ice-cream. If you have ever cooked with these dessert apples, you will know that preparing them are extremely simple and mostly cooked this way. You start off by peeling and coring the apple, followed by slicing them and adding lemon juice to stop them from browning. Finally, you add sugar. Depending on which recipe you make, I would add cinnamon to my apples for my Apple Pie. (Also raisins or sultanas would be included in this recipe however in our family we prefer without).Here is my take on this recipe. Simple, quick and ready to serve:You will need an apple pie dish tin, or a quiche tin will do.Pastry ingredients: 250g plain flour 2 tsps of caster sugar 100g of butter (softened) 3-4 tbs of cold waterApple Pie Filling: 2 large Bramley Apples (can use 3 if you like it packed!) (Peeled, cored & sliced). 150g soft brown sugar 2 tsps of cinnamon 1 tsp of nutmeg Juice of half a lemonTo finish: Milk or Egg White glaze.To make this simple pastry I used my mixer, however by hand is just as good. Firstly, sift your plain flour and salt. Add your sugar until everything is mixed well. Once you weighed out your butter, gently with your fingertips rub into your flour mixture. Mix well until the butter resembles fine breadcrumbs. Carefully (so you do not over do it), add your cold water to the dry ingredients. Keep adding the water until the mixture has formed into a smooth dough ball. Finally, wrap into greaseproof paper or cling film and chill for at least 30 minutes.For the apple pie filling, as I explained earlier it is very simple. Peel, core and slice your apples into a mixing bowl. Followed by your sugar and spices and squeeze of lemon juice to stop the apples from turning brown. Let is rest until the pastry is ready to come out of the fridge.When your pastry is ready, divide them into two. One for the top, one for the bottom of your pie. The best part about apple pie is that really, there aren't too many rules how you decorate the topping! On a floured work surface, roll out your bottom part of the pie, simply place into your tin. Add your apples and spread them around the base of the tin. When your happy, roll out the top part of the pastry and place on top of the apples. You can crimp the edges together or fold over the bottom and top together to create a ribbon effect. This will seal the pastry completely. Finally with a brush, add milk on the top to give the pie some colour or egg whites work just as well. I like to cut 2 holes in the middle of my apple pie to let the steam come out, these apples cook really well in the oven and it's important you let them some air to cook! If you feel you have more dough left over, make some leaves or maybe a message on top as an additional take or maybe to impress someone!Bake in the oven at 200 degrees for 15 minutes, then 180 for 20 minutes. Rest for 5 minutes before serving. You can serve this with custard or anything you'd like. We sometimes use Greek yoghurt on the side, delicious! Also served cold is really lovely, maybe bring it along to a picnic in the park! Enjoy!", "images_list": ["old-english-apple-pie_0"]} {"id": "RECIPE_111", "question": "What are the steps to prepare the pastry dough for 'Old English Apple Pie,' and how long should it be chilled?", "provenance": [40074], "ground_truth": "To prepare the pastry dough for 'Old English Apple Pie,' you should sift plain flour and salt, mix in caster sugar, rub in softened butter until it resembles fine breadcrumbs, and then gradually add cold water to form a smooth dough ball. The dough should be chilled for at least 30 minutes before use.", "images_list": ["old-english-apple-pie_0"]} {"id": "RECIPE_112", "question": "What should you do to chicken breasts before coating them in flour for 'How to Make Copycat Yo! Sushi Chicken Katsu Curry'?", "provenance": [40075], "ground_truth": "Before coating chicken breasts in flour for 'How to Make Copycat Yo! Sushi Chicken Katsu Curry,' you should flatten them out with a rolling pin to ensure they are all an even thickness.", "images_list": ["how-to-make-copycat-yo-sushi-chicken-katsu-curry_1"]} {"id": "RECIPE_113", "question": "What is the overall process for crafting a Kermit D. Frog Dissection Birthday Cake?", "provenance": [40076], "ground_truth": "Introduction: Kermit D. Frog Dissection Birthday Cake. Our son wanted a science birthday party.\u00a0 There were science experiments and owl pellet dissections; but the biggest hit was the Kermit D. Frog Dissection birthday cake that my wife made. Step 1: Bake the Cake and Mix Up the Rice Crispy Treats. The cake is simply out-of-box cake mix - any flavor you like.\u00a0 She used Red Velvet just to keep the theme going.\u00a0 Two rounds with a little cutting creates the basic shape nicely.\u00a0 The arms, legs, tongue, and organs get fashioned out of the rice crispy treat mix.\u00a0 Everything is laid out to get the basic scale correct. Step 2: Start Icing and Dipping. Now that everything has been dry-fit, the icing can be applied to the cake.\u00a0 She uses butter cream icing (food dye for the color needed) and pipes it on using a #18 star tip.\u00a0 The organ were dipped in melting chocolate (different colors for different organs.)\u00a0 The eyes were gummy candies she found somewhere. Step 3: Create the Skin Flaps. To create the skin flaps, she cut fruit roll-ups to cover the cavity.\u00a0 She then rolled these back to expose the organs. Step 4: Finish the Internal Details. After rolling the fruit roll-up skin back, she made the dissection pins out of more rice crispy treat mix.\u00a0 The red goo between the organs was red piping gel.\u00a0 Step 5: Add the Finishing Touch. The finishing touch was the letter from Kermit donating his body to science.\u00a0 The letter sat over the cake for all to witness.\u00a0 Of course we had to explain to the kids what it meant (and for some who Kermit D. Frog was) - but all the adults got a good laugh out of it.", "images_list": ["kermit-d-frog-dissection-birthday-cake_0", "kermit-d-frog-dissection-birthday-cake_1", "kermit-d-frog-dissection-birthday-cake_2", "kermit-d-frog-dissection-birthday-cake_3", "kermit-d-frog-dissection-birthday-cake_4", "kermit-d-frog-dissection-birthday-cake_5"]} {"id": "RECIPE_114", "question": "How do you create the skin flaps for the 'Kermit D. Frog Dissection Birthday Cake'?", "provenance": [40076], "ground_truth": "To create the skin flaps for the 'Kermit D. Frog Dissection Birthday Cake,' cut fruit roll-ups to cover the cavity and then roll these back to expose the organs.", "images_list": ["kermit-d-frog-dissection-birthday-cake_3"]} {"id": "RECIPE_115", "question": "How should the cabbage be layered and salted when preparing 'Tsukemono / Hakusai No Shiozuke'?", "provenance": [40077], "ground_truth": "In preparing 'Tsukemono / Hakusai No Shiozuke,' you should layer the cabbage in a container, starting by salting the bottom. Then, place a layer of cabbage and sprinkle salt on top, continuing this process until all the cabbage is used, ensuring each layer is salted adequately.", "images_list": ["tsukemono-hakusai-no-shiozuke-japanese-pickled_3"]} {"id": "RECIPE_116", "question": "What ingredients are required to make 'Peach and Pecan Cake,' and how should the gingersnap cookies be prepared?", "provenance": [40078], "ground_truth": "To make 'Peach and Pecan Cake,' you will need 1 (8-ounce) package of cream cheese, 1 cup packed brown sugar, 4 eggs, 1/2 cup half-and-half, 1-1/2 teaspoons vanilla, 1 cup gingersnap crumbs, 1 (6-ounce) package almond brickle chips, 3/4 cup chopped pecans, 1/2 cup coconut flakes, and 1 (16-ounce) can sliced peaches, well drained and chopped. The gingersnap cookies should be processed in a food processor until they reach an almost flour-like texture.", "images_list": ["peach-and-pecan-cake_1"]} {"id": "RECIPE_117", "question": "What are the key steps to successfully create homemade croissants?", "provenance": [40079], "ground_truth": "Introduction: Homemade Croissants- Photos. A couple of weeks ago I tried my hand at making croissants! And I have to say, even though it was time-consuming and confusing at first, it was well worth it. Many people never attempt it and I say \"You should!\" It's actually not quite as confusing as it seems and the final product is amazing. I was surprised I made some that looked exactly like the ones in the supermarkets. I used a recipe for laminated dough which makes this croissant has its many layers. The dough's concept is pretty much to layer butter and dough by folding and re-folding it. The butter melts when baked and created the many layers you see. After hours of rolling out the dough, the croissants are then shaped into its crescent form and ready to be baked. The baking process is also essential to croissants, especially if you have more than one tray going in. I made some pineapple jam to go with it and they tasted amazing. Definitely fluffy and the outside was perfectly crunchy.\nNow I didn't put the recipe up yet, so I decided to add some photos of these oh-so-amazing treats. I really like these photos I've took. I incorporated aspects of my Food Photography Through a Novice's Eyes tips and they came out pretty good. Is there any particular photo you particularly liked? I would love to know. I promise to have this recipe up soon though!\nHere it is! The recipe for these delicious croissants can be found here!", "images_list": ["homemade-croissants-photos_0"]} {"id": "RECIPE_118", "question": "What process is involved in creating the flaky layers of homemade croissants, and how is it achieved through the layering of butter and dough?", "provenance": [40079], "ground_truth": "To create the flaky layers of homemade croissants, the process involves laminating dough by layering butter and dough through folding and re-folding. This method allows the butter to melt during baking, resulting in the many layers visible in the croissants.", "images_list": ["homemade-croissants-photos_0"]} {"id": "RECIPE_119", "question": "What\u2019s the overall process for creating delicious boozy pecan fudge that captures rich flavors?", "provenance": [40080], "ground_truth": "Introduction: Boozy Pecan Fudge. One of the first things my mother taught me to make was fudge. As I got older I started making my own variations with different ingredients and for different occasions. I started making my own partly due to the outrageous prices at candy stores and partly because, making fudge is easy. The addition of bourbon gives this fudge an almost indescribable rich flavor. This fudge is so tasty, it doesn't matter if you like bourbon or not (and I don't), I can't keep my hands off it. Fudge is a little treat for dessert, to bring to a party, or to give as gifts. Now, due to the short cooking time and the addition of bourbon, I recommend using your own discretion when potentially serving this to anyone under 21. Maybe just to be safe, don't. Step 1: Ingredients. 3 cups of sugar1 stick unsalted butter (chopped)1/4 tsp sea salt1/4+ cup bourbon (to taste)1 can evaporated milk (5oz)8-12oz marshmallows (or marshmallow cream)1 tsp vanilla extract (or bourbon vanilla extract if you have it)1 bag semi-sweet chocolate chips1/2-3/4 cup chopped pecans (toasted lightly at 350 if you prefer) Step 2: The First 6. To a large pot, add the butter, salt, sugar, evaporated milk, bourbon and marshmallows. Cook over low-med heat, stirring regularly to prevent burning. Once everything is melted and well incorporated, allow the mixture to come to a boil and cook for about 5 minutes. One of the most important things in this step is to be sure the sugar is completely melted. The number 1 problem I experience with fudge is not letting it cook long enough. Your end result will be grainy and gross if the sugar isn't melted. Step 3: The Last 3. After 5 minutes of boiling, pour the chocolate chips and vanilla into the pot and remove from heat. Stir quickly to ensure the chocolate melts completely. Once the chocolate is incorporated, pour in your pecans and stir. Step 4: Done!. Transfer the melted chocolate mixture to a buttered dish and allow to cook. The fudge should start to set almost immediately, but I recommend putting it in the fridge and storing in an air tight container. ", "images_list": ["boozy-pecan-fudge_0", "boozy-pecan-fudge_1", "boozy-pecan-fudge_2", "boozy-pecan-fudge_3", "boozy-pecan-fudge_4"]} {"id": "RECIPE_120", "question": "What is the key factor to ensure the sugar is fully melted when making 'Boozy Pecan Fudge'?", "provenance": [40080], "ground_truth": "The key factor to ensure the sugar is fully melted when making 'Boozy Pecan Fudge' is to cook the mixture over low-medium heat while stirring regularly, allowing it to come to a boil and cooking for about 5 minutes.", "images_list": ["boozy-pecan-fudge_2"]} {"id": "RECIPE_121", "question": "What ingredients are used to make the hot water crust for traditional English pork pies, and how is it prepared?", "provenance": [40081], "ground_truth": "To make the hot water crust for traditional English pork pies, you will need about 3 oz of lard, 8 fl oz of water, 8 oz of plain flour, 1/2 teaspoon of sea salt, and optionally, 1 crushed garlic clove. The preparation involves adding the water, garlic, salt, and lard to a pan over low heat until the fat has melted. Once melted, the flour is stirred in to form a paste.", "images_list": ["how-to-make-traditional-english-pork-pies_2"]} {"id": "RECIPE_122", "question": "What\u2019s the best way to enjoy the delicious combination of pickles and peanut butter?", "provenance": [40082], "ground_truth": "Introduction: Pickles and Peanut Butter. This is a salty and sweet snack. I know it sounds strange but oh it is so good. Don't knock it until you try it. Step 1: Ingredients & Utencils. Dill Pickles, peanut butter (your choice chunky or creamy), Sharp knife and a spoon. Step 2: Preperation. Slice the pickle log ways. With the spoon scrape out the middle of the pickle. Don't waste the middle just eat it. Spoon peanut butter into the middle of the pickle and enjoy.\nYou can also just get a spoon full of peanut butter and a few pickles and take a bite of each. Taste exactly the same.\u00a0\nOH SO YUMMY!!!", "images_list": ["pickles-and-peanut-butter_0", "pickles-and-peanut-butter_1", "pickles-and-peanut-butter_2"]} {"id": "RECIPE_123", "question": "What steps are involved in preparing the pickles for the dish 'Pickles and Peanut Butter' before filling them with peanut butter?", "provenance": [40082], "ground_truth": "To prepare the pickles for 'Pickles and Peanut Butter,' first, you should slice the pickle lengthwise. Next, using a spoon, scrape out the middle of the pickle and feel free to eat the middle once it's removed.", "images_list": ["pickles-and-peanut-butter_2"]} {"id": "RECIPE_124", "question": "What\u2019s the best way to create a delightful ChoFFity that combines chocolate, coffee, and tea?", "provenance": [40083], "ground_truth": "Introduction: ChoFFity. This one's a cool unusual blend of Chocolate, Coffee and Tea. Yeah, you probably guessed it right! That's what the name 'ChoFFity' is made of..! This is made up of very basic ingredients and can be found in everyone's kitchen. When made right, you will enjoy it a lot! So let's begin.!SERVES : 1INGREDIENTS\nA glass of milk (approx. 200mL)\n1/2 tsp Tea flakes\n1 level tsp Coffee powder (Cappuchino will do great)\n1 level tsp Cocoa powder (unsweetened)\n2-3 tsps Sugar\n1 tsp peel of butter (Optional )METHOD\n1. Take 1/4th glass of the milk in a microwave safe glass and put the tea flakes in it. Microwave it at maximum until the milk starts to boil .\n2. Take out the glass and mix with a spoon.\n3. Filter the milk and tea flakes mixture into another glass.\n4. Add the sugar, cocoa, coffee and beat it using a beater or a spoon. Beater should give a better foam. Continue to beat well until u get a nice thick foam.\n5. Once done, add the remaining milk and butter and microwave it again for half a minute at maximum.\n6. Beat again, just to ensure uniform flavor throughout.\n7. Enjoy :)NOTES:\nBeating the surface will give a good immediate foam. Sugar can be adjusted according to your likes. You can opt for adding a bit heaped teaspoon of cocoa for a stronger flavor, but u will need to necessarily put 3 teaspoons of sugar, to avoid bitterness.HEALTH TIP:\nAvoid butter, and stick to only level teaspoon of cocoa. Sugar needed should automatically come down.\nI hope you like this recipe. Do post comments and suggestions . I do not have the pics of this recipe right now, I will upload it around in a week.", "images_list": ["choffity_0"]} {"id": "RECIPE_125", "question": "After filtering the milk and tea flakes mixture for 'ChoFFity,' what ingredients should be added next?", "provenance": [40083], "ground_truth": "After filtering the milk and tea flakes mixture for 'ChoFFity,' you should add the sugar, cocoa, and coffee, then beat the mixture until you achieve a nice thick foam.", "images_list": ["choffity_0"]} {"id": "RECIPE_126", "question": "What are the essential steps involved in creating a delicious full-spectrum Tex-Mex fajita dish?", "provenance": [40084], "ground_truth": "Introduction: Full Spectrum Tex-Mex Fajita Recipe Designer Table. Here's my little inventions. I first made the Jerk Sauce version about 5 years ago for my own use. Since I started selling spices in my site last year it occurred to me I ought to finish it for others. Originally I wanted to know what core elements all cooks used, what the full spectrum range of all ingredients used, and easy reference for making large batches. I never filled out the min column in my old hand written draft. I'll be continuously making these from now on for everything I can find between spice blends, sauces, soups and so on. They'll always be free to copy downloads, but I'll be making laminated versions of them to sell, so people printing + laminating + SELLING these tools is prohibited.", "images_list": ["full-spectrum-tex-mex-fajita-recipe-designer-table_0"]} {"id": "RECIPE_127", "question": "What was the original purpose of creating the Jerk Sauce version in the Full Spectrum Tex-Mex Fajita Recipe Designer Table?", "provenance": [40084], "ground_truth": "The original purpose of creating the Jerk Sauce version in the Full Spectrum Tex-Mex Fajita Recipe Designer Table was for personal use.", "images_list": ["full-spectrum-tex-mex-fajita-recipe-designer-table_0"]} {"id": "RECIPE_128", "question": "What are the essential steps to prepare a delicious dish of zoodles with red sauce?", "provenance": [40085], "ground_truth": "Introduction: How to Cook Zoodles and Red Sauce. This version is a basic spaghetti and meat sauce recipe. But to lower the carbs use Zoodles and to lighten it up more use ground chicken breast. Step 1: Soften the Onions and Garlic. Heat up 1 Generous Tablespoon of Olive oil.2 Cloves of Garlic that I have been chopped up. 1/4 Cup finely diced Onion. 2 Large Baby Bella Mushrooms that have been cut up. After the onion is soft and the garlic is smelling really good (so good that I want to eat just this) add 1 pound of Ground Chicken Breast. Lightly season with Salt and Black Pepper, enough for the sauce. Cook the chicken for about 2 minutes while using your spatula to break it up. Step 2: Add Tomatoes . Add 1 28 oz can of Crushed Tomatoes.1/4 teaspoon (or more if you like) of Red Pepper Flakes 1 teaspoon dried Thyme. 1 teaspoon dried Oregano. Stir and bring to a very low simmer (to prevent making a mess in the kitchen) Step 3: Cut Zoodles. Use your Zoodle cutter to make zoodles from 2 to 4 Zucchini (depending upon size) I used 2 medium but could have used 3 if I had a bigger pan.Lightly season with Salt and Black Pepper, enough for the Zoodles. Step 4: Finish Cooking . Stir the Zoodles into the Sauce and on a low simmer cook to your desired noodle texture. I simmered mine for about 5 minutes.Just before serving chop up 2 or three leaves of fresh basil, stir into the dish and serve. Fresh basil will turn black and lose flavor very quickly so just heat it and serve. I do hope that you enjoy the recipe. Step 5: Watch Video. ", "images_list": ["how-to-cook-zoodles-and-red-sauce_0", "how-to-cook-zoodles-and-red-sauce_1", "how-to-cook-zoodles-and-red-sauce_2", "how-to-cook-zoodles-and-red-sauce_3", "how-to-cook-zoodles-and-red-sauce_4"]} {"id": "RECIPE_129", "question": "In the process of making 'How to Cook Zoodles and Red Sauce,' what ingredients do you add to the pan after you've softened the onions and made the garlic fragrant?", "provenance": [40085], "ground_truth": "In 'How to Cook Zoodles and Red Sauce,' after the onions are softened and the garlic is fragrant, you should add 1 pound of Ground Chicken Breast, lightly seasoned with salt and black pepper.", "images_list": ["how-to-cook-zoodles-and-red-sauce_1"]} {"id": "RECIPE_130", "question": "What\u2019s the best way to whip up some delicious pizza cupcakes from scratch?", "provenance": [40086], "ground_truth": "Introduction: Pizza Cupcakes!!!. Cupcakes for dinner... Seriously??\nThis started out as an idea I had, and it took a lot of trial and error to get these to perfection. Now I can't get my boyfriend to stop begging for them every night! They are delicious and cute and everything you could ever ask for out of a Pizza Cupcake! As it turns out - the Italians did not invent the Pizza, and neither did New Yorkians, or Chicagans. Wikipedia claims it was the Ancient Greece! The Italians only improved upon an ingenious idea.. And it appears that I have, too! Pizza cupcakes offer a personalized serving of gooey, cheesy, bready goodness to everyone!\nI show you how to make a homemade marinara sauce in this Instructable. It is surprisingly easy! You'll wonder why you've never thought of it before... I use store bought dough (from my local grocery store's bakery - Pillsbury works, too!), store bought soy crumbles and Daiya cheese. I encourage you to try this with your own favorite toppings. Do you like olives? Onions? Pepperoni? Step 1: Roasted Garlic. I only really have after shots of this process so I apologize. This is very easy to do, and you will probably start doing this all the time, if you don't already... I use roasted garlic in hummus, in sauces, and just spread onto toast. It is SO good.\u00a0\nPreheat the oven to 350\u00ba F (177\u00baC).\u00a0\nSo you'll need one whole bulb of garlic. Start by cutting off just enough of the top to expose most of the cloves just a little bit. Drizzle olive over the cloves and wrap the bulb in tin foil.\u00a0\nPlace in the oven for one hour on middle rack.\u00a0 Step 2: Marinara Sauce. Once you realize how easy it is to home-make marinara sauce, I bet you'll never buy it again. One major rule I learned once - Keep it Simple, Stupid!\u00a0\nThings You'll Need\n4 cloves garlic, minced\n2 small onions, chopped. (Or about one heaping cup of chopped onions)\n2 tsp olive oil\n1 heaping tablespoon tomato paste\n1 28 oz can crushed tomatoes\n1/4 tsp dried thyme\n1/4 tsp dried oregano\n1/2 tsp salt\nFreshly ground black pepper\nMince the garlic. I do that in my mini food processor with about half a tablespoon of olive oil. The olive oil helps it to mince.\u00a0\nIn a large sauce pan, heat the oil on med-high heat and cook the garlic until golden brown. DO NOT BURN THE GARLIC.\u00a0\nAdd the chopped onions. Cook for about 7 minutes or until translucent.\u00a0\nStir in the tomato paste with the onions and garlic. Watch the paste get darker red in color. The darker the red, the better the sauce witll taste. This is the key to a super duper awesome sauce. However, do not let the tomato paste burn...\u00a0\nPour in the juice from the crushed red tomatoes and deglaze the pan, and then add in the rest of the tomatoes and the spices.\u00a0\nBring to a simmer and simmer for about 15 minutes.\u00a0\nAdd the roasted garlic and simmer for another 15 minutes, or until desired thickness is achieved.\u00a0 Step 3: Prepare the Cupcake Pan. Grease and flour the pan.\u00a0\nRoll out the dough and use a round cookie cutter (or a lid or rim) to cut out circles the size of the bottom of the cupcake. You want the dough about 1/4 inch thick.\u00a0\nPizza dough is frustrating sometimes, so be patient with it! Step 4: Preparing the Cupcakes. Scoop a dollop of marinara sauce into each cupcake. Use a rubber spatula to even out the sauce.\u00a0\nAdd ingredients on top of the sauce in layers.\u00a0\nCover the ingredients in cheese. The cheese layer should be close to filling up the cupcake.\u00a0\nUse a basting brush to spread olive oil onto the crust. Step 5: Crust. What is pizza without a crust?\nTake a small, ping pong size ball of dough and work it with your hands until it is in the shape of a snake. You want it to be long enough to fit the circumference of the cupcake. Make it into a ring and place it on top of the cheese around the edge of the cupcake.\u00a0\nAdd a little bit of cheese to fill in the ring, and a few beef crumbles to add some color and crispy flavor on top.\u00a0\nBake in the oven for 16 minutes at 375\u00baF", "images_list": ["pizza-cupcakes_0", "pizza-cupcakes_1", "pizza-cupcakes_2", "pizza-cupcakes_3", "pizza-cupcakes_4", "pizza-cupcakes_5"]} {"id": "RECIPE_131", "question": "What steps should I follow to prepare the crust for making 'Pizza Cupcakes' before baking?", "provenance": [40086], "ground_truth": "To prepare the crust for 'Pizza Cupcakes,' take a small, ping pong size ball of dough and work it with your hands until it is in the shape of a snake. Then make it into a ring and place it on top of the cheese around the edge of the cupcake. Add a little bit of cheese to fill in the ring and a few beef crumbles for added color and crispy flavor.", "images_list": ["pizza-cupcakes_5"]} {"id": "RECIPE_132", "question": "What is the process for making a delicious phirni, a creamy rice dessert?", "provenance": [40087], "ground_truth": "Introduction: Phirni - Creamy Dessert. Most cultures have their own version of a rice pudding. With simple ingredients like rice, milk, sugar and cinnamon, whipping up a rice pudding is not so difficult. A rice pudding can be thickened with eggs and baked too. This wholesome rice dessert can be prepared in advance for parties and family gatherings. Phirni or Firni is a milk-based creamy dessert popular in the Northern and Frontier regions of India. It is a kind of rice pudding with a twist! Step 1: Introduction to Rice Based Desserts. While most rice puddings use rice in its original form, in firni, rice is ground to a paste. You can whip up some phirni quite easily in a few minutes. It then needs to chill for a while in the refrigerator and you can enjoy it. Ideal for warm sunny climes of the Indian subcontinent. Step 2: Recipe for Phirni. What you need :Fragrant Basmati Rice - 1/2 cupGranular sugar 1 1/2 cupNuts of your choice : cashews, pistachios or almonds 1/2 cupGarnish: crushed cardamom - 2 tablespoon Get some fragrant Basmati rice, about 1/2 cup. Wash and soak in water for about 15 minutes. Then coarsely grind it to a paste in a blender with a bit of milk. Take about 6 cups of milk and put it to boil. Add the ground rice paste and keep stirring to prevent it from sticking to the bottom of the saucepan.When the mixture begins to thicken, it is time to add the sugar. A test for this is to check if the mixture coats the back of the spoon. About 11/2 cups of sugar should do well for this batch. Don't forget to keep stirring to avoid lumps. Add crushed cardamom and chopped nuts such as cashews, pistachios and almonds.Pour this creamy mixture into earthenware bowls. Set it to cool for about an hour. You can cover the bowls with foil to allow the firni to set. In fact, after few hours, firni tastes really good when the flavors acquire a mature level.You can prepare variants of this basic recipe with ground almonds. Another option is to add rose water instead of cardamom for flavor. Kesar phirni can be made with saffron strands added to the cooking mixture. It adds a heady flavor and color. Mango firni is an all-time favorite during summers when mangoes are aplenty. Silver foil paper is sometimes added on top for a festive look.An interesting feature of phirni is that it is served in earthenware bowls called shikoras or khullars. Other than helping the firni to set, these khullars impart an earthy flavor to the dish.Note: The above recipe is inspired by the collection of recipes from the West coast of India as given here: West Coast of India - recipes", "images_list": ["phirni-creamy-dessert_0", "phirni-creamy-dessert_1", "phirni-creamy-dessert_2"]} {"id": "RECIPE_133", "question": "How should fragrant Basmati rice be prepared before adding it to the boiling milk in the recipe for 'Phirni - Creamy Dessert'?", "provenance": [40087], "ground_truth": "In the recipe for 'Phirni - Creamy Dessert,' the fragrant Basmati rice should be washed and soaked in water for about 15 minutes, and then coarsely ground to a paste in a blender with a bit of milk before being added to the boiling milk.", "images_list": ["phirni-creamy-dessert_2"]} {"id": "RECIPE_134", "question": "What\u2019s the best way to create delicious whisky brownies with a gooey honey caramel center?", "provenance": [40088], "ground_truth": "Introduction: Whisky Brownies With Honey Caramel Centres. In anticipation of Burns Night on January 25th (Scotland's answer to the January blues - a night of poetry, whisky and feasting), I thought I would cook up some brownies infused with traditional Scottish flavours. Honey and whisky are a delicious combination, and have long been consumed for their *ahem* medicinal properties in the form of a Hot Toddy (a mixture of whisky, honey, lemon and hot water). These rich chocolate brownie have an oozy layer of salted honey caramel in the middle. Pecans add a little crunch and the whisky leaves a warm feeling in your belly... Just the ticket for a cold winters' evening! Step 1: The Salted Honey Caramel. You will need:1 cup (225g) caster sugar1/4 cup (60ml) honey1 cup (240ml) double/heavy cream1/2 teaspoon salt4 tbsp (60g) butter, cubed InstructionsPour the cream into a small pan and place on a very low heat. Place the sugar and honey in a medium sized saucepan and place on a medium heat, stirring occasionally until the sugar mixture melts and begins to boil. Let it boil for 5 minutes, continuing to stir occasionally. Remove the pan from the heat and begin adding the butter in cubes, stirring between each addition. When all the butter has been incorporated, remove from the heat and mix in the warmed double cream. Stir until the mixture has formed a thick caramel, and set aside. Step 2: The Brownie Batter. You will need:7oz (200g) dark chocolate (get the best quality you can afford, you can really taste the difference!)1/2 cup (125g) unsalted butter2 eggs1/2 cup (120g) caster sugar1/2 cup (120g) brown sugar4 1/2 tbsp (75ml) whisky2 tsp vanilla extract1 1/4 cups (175g) plain flour1 tbsp cocoa powder150g pecans, mostly chopped but save a few halves for decorationInstructions:Heat the oven to 170C (fan assisted)/325F/gas mark 3. Line a 25cm square cake tin with foil.In a medium sized saucepan over a very low heat, melt the chocolate with the butter, then set aside. Don't be impatient like me and burn the chocolate first time around...in the wise words of Mary Berry, \"chocolate will melt in a child's pocket!\"Beat the eggs with the sugars until the mixture forms a creamy texture. Next, beat in the chocolate and butter until evenly combined, then beat in the whisky and vanilla essence. Sift the flour and cocoa, then beat this into the chocolate mixture. Finally, mix in the chopped pecans, remembering to save a few for decoration.Scrape half of the mixture into the prepared cake tin (if you want to be precise you can weigh your batter before and during this stage!). Step 3: Layering the Mixes. Scrape half of the mixture into the prepared cake tin (if you want to be precise you can weigh your batter before and during this stage!).Pour a layer of honey caramel over the batter, saving some sauce for decorating the top of the brownies. Top with the remaining batter and then scatter the pecan halves. Lastly, drizzle the honey caramel over the top of the brownies in a zig-zag pattern.Bake for 25 minutes, then let the brownies cool in the pan.", "images_list": ["whisky-brownies-with-honey-caramel-centres_0", "whisky-brownies-with-honey-caramel-centres_1", "whisky-brownies-with-honey-caramel-centres_2", "whisky-brownies-with-honey-caramel-centres_3"]} {"id": "RECIPE_135", "question": "When making 'Whisky Brownies With Honey Caramel Centres,' what steps should I follow to combine the ingredients for the brownie batter after I mix the eggs and sugars?", "provenance": [40088], "ground_truth": "After mixing the eggs and sugars to form a creamy texture, you should beat in the melted chocolate and butter until evenly combined, followed by the whisky and vanilla essence.", "images_list": ["whisky-brownies-with-honey-caramel-centres_2"]} {"id": "RECIPE_136", "question": "What\u2019s the best way to create those delightful cookies inspired by Wonderland?", "provenance": [40089], "ground_truth": "Introduction: Wonderland. ingredients:1 cup (2 sticks) unsalted butter, room temperature1 cup granulated sugar 1 egg 1 teaspoon vanilla 3 cups all-purpose flour 1 1/2 teaspoon baking powder Pinch of salt (optional)Any flavor of blue colored juice.A cork bottleA big plate Step 1: Eat Me. First, preheat your oven to 350F, and then take out the butter, sugar, egg, vanilla, flour, baking powder, and salt (optional). Once you have done that, cream the sugar and butter together. Beat in the vanilla and egg. Step 2: Eat Me. In a separate bowl, mix together the flour, baking powder (and salt). Slowly add this to your first mixture. Step 3: Eat Me. Now that the dough is ready, have a different assortment of shapes for your cookies. Butter/ spray/ flour your pan, lay the cookies on a cookie sheet, and sprinkle sugar on them. Let them bake for 10 minutes. Once they are done, decorate them however you want. Step 4: Drink Me and Done!. Now, get out your blue juice and cork bottle. You might also want to get a tag, write \"drink me\" on it, and tie it to the bottle with string. When you have done that, you can put your set up together. Now you're done!", "images_list": ["wonderland-1_0", "wonderland-1_2", "wonderland-1_3", "wonderland-1_4"]} {"id": "RECIPE_137", "question": "What ingredients do I need to gather before creaming the sugar and butter together when making 'Wonderland'?", "provenance": [40089], "ground_truth": "To make 'Wonderland,' the ingredients needed before creaming the sugar and butter together are unsalted butter, granulated sugar, an egg, and vanilla.", "images_list": []} {"id": "RECIPE_138", "question": "What\u2019s the best way to prepare delicious baked potatoes and carrots for a cozy meal?", "provenance": [40090], "ground_truth": "Introduction: Baked Potatoes and Carots. This is my basic recipe for baked potatoes and carots! You can easily prepare this and just put it in the oven when you need it. Or you make them and store them in a container and just heat it up. Step 1: What You Need. Here is what you need:- potatoes- carots- salt and pepper- olive oil- rosemary and thyme Step 2: Potatoes and Carots. Heat your oven (180\u00b0C/360\u00b0F)Wash the potatoes and carots. Don\u00b4t peel them. You can but you don\u00b4t have to. Cut the potatoes and carots into small slices (see pictures)Throw them with the oil, and the herbs and salt and a bit pepper into a pot and mix everything. Now put them on a baking sheet. Step 3: Bake. Bake the potatoes and carots for 40-50 min. Turn them over after 25-30 min. Bake it until they turn golden. Step 4: Potatoe and Carot. There you go -Baked Potatoe and Carot-Enjoy! I hope you like this recipe.", "images_list": ["baked-potatoes-and-carots_0", "baked-potatoes-and-carots_1", "baked-potatoes-and-carots_2", "baked-potatoes-and-carots_3", "baked-potatoes-and-carots_4"]} {"id": "RECIPE_139", "question": "What preparation steps should be taken for the potatoes and carrots in the recipe 'Baked Potatoes and Carots' before baking?", "provenance": [40090], "ground_truth": "For the recipe 'Baked Potatoes and Carots,' you should wash the potatoes and carrots without peeling them, cut them into small slices, and then mix them with olive oil, herbs, salt, and pepper before baking.", "images_list": ["baked-potatoes-and-carots_2"]} {"id": "RECIPE_140", "question": "What is the best way to prepare a delicious berry smoothie with tapioca pearls for a refreshing treat?", "provenance": [40091], "ground_truth": "Introduction: How About Them Berries With Pearls. \n\tThis\u00a0How About Them Berries Smoothie\u00a0is amazing. It's perfect for this Memorial Day while cooling off in the neighbors kiddie pool. Warning: your friends will become addicted and will be forever asking you to make this, so on the down side you will not actually get to sit in the kiddie pool but you will have exponentially more friends.Materials:\n\t1/2 Cup Fresh Rasberries\n\t1/2 Cup Fresh Blackberries\n\t1 Cup Fresh Strawberries\n\tSimple sugar (The homemade kind)\n\t\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar\n\t\u00a0\u00a0\u00a0\u00a0\u00a0 Water\n\tTapioca pearls (any color)\n\t2 Cups IceTools:\n\tBlender (able to pulverize ice)\n\tPyrex mixing cup\n\tMicrowave\n\tPot with lid\n\tMeasuring Cups\n\t\u00a0 Step 1: Simple Sugar. Making the simple sugar is easy.\nTake 1 cup water and mix with 1 cup sugar, then microwave for 3 minutes in a pyrex mixing glass.\nRemove from microwave and mix until grains of sugar are dissolved.\nThen add another cup of sugar into the Pyrex glass and\u00a0stir.\nMicrowave for another 3 minutes, remove and stir again.\nSet this mixture aside to cool before using in the smoothie. Step 2: Tapioca Pearls. Follow the directions that are on your package of tapioca pearls.\n*Remember the pearls will enlarge so make sure your pot is large enough if you are making it for a party!\nOur bag had us boil 2-1/2 cups of water for 1/4 of pearls.\nBring the water to a boil and carefully pour the pearls into the pot.\nStir slowly.\nThe pearls will become squishy (yes that is our technical term) and plump.\nTurn the heat down to medium and put a lid on the pot for 5 minutes.\nRemove the pearls from the water and put into a small bowl of ice water until you are ready to add them to your drink.\nNow, if your pearls are hard they have either did not boil enough or they boiled for\u00a0too long. Step 3: Blend It!. Put the 1/2 cup of blackberries and 1/2 cup of raspberries into the blender with either a 1 cup or 4 large cut\u00a0strawberries.\nBlend the fruit together first on the lowest setting, pulp is good try not to completely puree it yet.\nAdd 2 cups of ice and the cup of simple sugar (cooled)\u00a0and\u00a0then blend again. Step 4: It's All in the Presentation. The presentation of this drink will make your friends go, \"Ooooooh!\"\nA clear glass, with a small stem works well.\nPour the cooled tapioca pearls into the bottom of the glass\u00a0then add the smoothie on top almost to the top of the glass.\nUse a tapioca straw (larger diameter than other straws) and garnish with\u00a0a strawberry with toothpicks holding the blackberry and raspberry on top.\nChew, Munch, Shoot them out the straws or do whatever you'd like with the tapioca pearls....and\nEnjoy your tasty treat!", "images_list": ["how-about-them-berries-with-pearls_0", "how-about-them-berries-with-pearls_1", "how-about-them-berries-with-pearls_2", "how-about-them-berries-with-pearls_3", "how-about-them-berries-with-pearls_4"]} {"id": "RECIPE_141", "question": "How do you prepare simple sugar for the 'How About Them Berries With Pearls' recipe?", "provenance": [40091], "ground_truth": "To prepare simple sugar for the 'How About Them Berries With Pearls' recipe, mix 1 cup of water with 1 cup of sugar and microwave for 3 minutes. After microwaving, stir until the sugar is dissolved, then add another cup of sugar and microwave again for another 3 minutes, stirring once more. Let this mixture cool before using it in the smoothie.", "images_list": ["how-about-them-berries-with-pearls_1"]} {"id": "RECIPE_142", "question": "What\u2019s the best way to whip up a delicious batch of Lazy Man's Slow Cooked Game Day Chili that everyone will love?", "provenance": [40092], "ground_truth": "Introduction: Lazy Man's Slow Cooked Game Day Chili. Well, This will be my first Instructable as well as my first Instructable contest. \u00a0With that being said, I have to admit to you all that I've\u00a0already\u00a0lied to you :( and its all in the name. The\u00a0method used to cook the Chili is a lazy man's way but the list of\u00a0Ingredients is far from it. LOL sorry but I promise the taste will totally make up for it. ^_^Here are the Ingredients:\n2 pounds ground beef chuck\n1 pound bulk Italian sausage\n3 (15 ounce) cans chili beans, drained\n1 (15 ounce) can chili beans in spicy sauce\n2 (28 ounce) cans diced tomatoes with juice\n1 (6 ounce) can tomato paste\n1 large Vidalia onion (if you can't get a vidalia a yellow onion will work fine), chopped\n3 stalks celery, chopped\n1 green bell pepper, seeded and chopped\n1 red bell pepper, seeded and chopped\n2 green chile peppers, seeded and chopped\n4 tablespoon of chopped bacon-----------------------------------------------\"FOOD OF THE GODS\"\n4 cubes beef bouillon\n1/2 cup beer-------------------------------------------------------------------------\"NECTAR OF THE GODS\"\n1/4 cup chili powder\n1 tablespoon Worcestershire sauce\n1 tablespoon minced garlic\n1 tablespoon dried oregano\n2 teaspoons ground cumin\n3 teaspoons of your favorite hot sauce\n1 teaspoon dried basil\n1 teaspoon salt\n1 teaspoon ground black pepper\n11/2 teaspoon cayenne pepper\n1 teaspoon paprika\n1 teaspoon white sugar\n1 bag corn chips\n1 (8 ounce) package shredded Cheddar cheese\n\u00a0 Step 1: The Meat Man Cometh. This is going to be a very meaty chili (What can I say, Real men eat meat not salad.) \u2013 2 pounds of beef and 1 pound of Italian sausage. Brown meat in a deep dish skillet over medium heat and then drain excess grease. Step 2: Get to the Choppa. Time to break out your chopper if you have one, if not time for your impression of the swedish\u00a0chief\u00a0and go to town on the\u00a0celery, onion, peppers and garlic. \u00a0*Congratulations on unlocking the\u00a0achievement\u00a0\"Get to the choppa\" * Step 3: Coming Down the Stretch. Now that you've\u00a0browned\u00a0 the meat and chopped all the veggies its time to dump all of the ingredients into the slow cooker at the same time. Now\u00a0occasionally\u00a0I'll use a full bottle of beer instead of saving the left over half for me. I'll also go a \u00a0little heavy handed on the ingredients that taste great with a meaty chili \u2013 Worcestershire, beef bouillon, chili powder, cumin, and tabasco\u00a0but I\u00a0suggest trying that the next time you make it that way you'll know what flavor you'll want more of.\u00a0\n\u00a0\nNow I'm using a \u00a06.5 quart slow-cooker and it is nearly impossible to stir until the veggies wilt down a little. Simmer it on high for 2 hours and then reduced the heat to low for another 4 hours. It's that easy. Step 4: Bon Appetit!. Ladle into bowls and serve topped with cilantro, shredded cheddar cheese, sour cream, and a side of tortilla chips. Don't forget your beer!!", "images_list": ["lazy-mans-slow-cooked-game-day-chili_0", "lazy-mans-slow-cooked-game-day-chili_1", "lazy-mans-slow-cooked-game-day-chili_2", "lazy-mans-slow-cooked-game-day-chili_3", "lazy-mans-slow-cooked-game-day-chili_4"]} {"id": "RECIPE_143", "question": "After browning the meat and chopping the vegetables for 'Lazy Man's Slow Cooked Game Day Chili,' what should be done next?", "provenance": [40092], "ground_truth": "After browning the meat and chopping the vegetables for 'Lazy Man's Slow Cooked Game Day Chili,' all of the ingredients should be dumped into the slow cooker at the same time, followed by simmering it on high for 2 hours and then reducing the heat to low for another 4 hours.", "images_list": ["lazy-mans-slow-cooked-game-day-chili_3"]} {"id": "RECIPE_144", "question": "How do you cut the cooled cake into square shapes for the edible gift box cake?", "provenance": [40093], "ground_truth": "To cut the cooled cake into square shapes for the edible gift box cake, run a knife around the edge of the cake to loosen it, then flip it carefully. After that, cut the cake into approximately 2 x 2 inches squares, yielding about 20 square pieces.", "images_list": ["edible-gift-box-cake_3"]} {"id": "RECIPE_145", "question": "What\u2019s the easiest way to whip up a delicious two-ingredient ice cream without an ice cream machine?", "provenance": [40094], "ground_truth": "Introduction: Two Ingredient Ice Cream, No Ice Cream Machine! \u00a6 the Corner of Craft. This ice cream base is so easy to make! You only need two ingredients to make a deliciously cream ice cream that's easy to scoop, right out of the freezer. You can add any additional ingredients that you like to fully customise your ice cream. Absolutely delicious. Step 1: Ingredients. You will need:450ml double cream (U.S heavy cream)1 x 397g tin condensed milk.That's it!! Step 2: Whipping the Cream. Using a stand mixer or a hand mixer, whip the double cream until you have stiff peaks. Be sure that it doesn't over-mix though as that's how butter is made! Step 3: Add the Condensed Milk.... Add in the full tin of condensed milk. Use a spatula to scrape out all of the deliciousness :D Step 4: And Whisk!. Whisk the two together until it is fully combined. Be sure to scrape the bottom of your bowl if you're using a stand mixer to ensure that the two ingredients are fully combined. Step 5: Then Customise!. Add any additional ingredients that you like to make endless unique flavours.In the video, I show you how to make peaches and cream, strawberries and cream and cookies and cream (sense a theme?) Of these three, the cookies and cream was by far my favourite!Let me know what flavours you come up with, I'd love to try out some more.", "images_list": ["two-ingredient-ice-cream-no-ice-cream-machine-the-_0", "two-ingredient-ice-cream-no-ice-cream-machine-the-_1", "two-ingredient-ice-cream-no-ice-cream-machine-the-_2", "two-ingredient-ice-cream-no-ice-cream-machine-the-_3", "two-ingredient-ice-cream-no-ice-cream-machine-the-_4"]} {"id": "RECIPE_146", "question": "What is the process for combining the ingredients in 'Two Ingredient Ice Cream, No Ice Cream Machine' after whipping the cream?", "provenance": [40094], "ground_truth": "In 'Two Ingredient Ice Cream, No Ice Cream Machine,' after whipping the cream, you should add in the full tin of condensed milk and use a spatula to scrape out all of the deliciousness before whisking the two together until fully combined.", "images_list": ["two-ingredient-ice-cream-no-ice-cream-machine-the-_3"]} {"id": "RECIPE_147", "question": "What are the essential steps to whip up a delightful Oreo ice box cake that everyone will love?", "provenance": [40095], "ground_truth": "Introduction: Whipped Cream Cookie Cake. This is a delicious and simple no-bake recipe that take 0 skill to execute Step 1: Ingredients. - Heavy cream and sugar (or cool whip) - Oreos (If you plan to do an Oreo crust you may been more than 1 packet) or other cookie. - Blender - Butter if you are doing an Oreo crust - Spring form pan (or any regular pan/dish if you are fine with not being able to remove before serving) - Chocolate or caramel sauce (optional) - Ice cream (optional) - Whipped cream or frosting for border (optional) Step 2: Make Crust (Optional). I made a crust around the sides of the spring-form pan (I didn't do the bottom this time). \u00a0Click here for a recipe. \u00a0The crust isn't necessary for the cake to hold together. Step 3: Prepare Layer Ingredients. - Crush oreos (I use a blender) - Dip whole Oreos in milk or cream for about 5 seconds each - Make whipped cream (or you could just use cook whip) by using the whisk attachment to whip heavy cream. \u00a0For every cup of cream add 2 Tablespoons of sugar (I used powdered sugar). *I did not list amounts since it depends on the size of your cake and the layers you choose. Step 4: Layer the Cake. Alternate layers of cream, Oreos and optional other ingredients. \u00a0This cake is whipped cream on the bottom, a layer of Oreos dipped in cream, whipped cream, crushed Oreos, cream, chocolate sauce, crushed Oreos, cream. \u00a0You can make this into an ice cream cake by putting a layer on the bottom. Step 5: Decorate and Let Set. Stick the cake in the freezer for at least an hour. \u00a0To remove the cake run a blunt knife between the edge of the pan and the crust and then release the cake from the spring pan. \u00a0The cake can be served frozen but I prefer to eat it after it has been in the fridge for 20 minutes. \u00a0The piece on top was drawn in melted chocolate. \u00a0A tutorial for the technique click here.", "images_list": ["oreo-ice-box-cake_0", "oreo-ice-box-cake_1", "oreo-ice-box-cake_2", "oreo-ice-box-cake_3", "oreo-ice-box-cake_4", "oreo-ice-box-cake_5"]} {"id": "RECIPE_148", "question": "What are the steps involved in preparing the layer ingredients for making 'Oreo Ice Box Cake'?", "provenance": [40095], "ground_truth": "To prepare the layer ingredients for 'Oreo Ice Box Cake,' crush Oreos using a blender, dip whole Oreos in milk or cream for about 5 seconds each, and make whipped cream by whipping heavy cream and adding sugar. For every cup of cream, add 2 tablespoons of sugar.", "images_list": ["oreo-ice-box-cake_3"]} {"id": "RECIPE_149", "question": "What is the method for boiling eggs for the 'Curried Egg Salad,' and why do we place them in an ice water bath afterward?", "provenance": [40096], "ground_truth": "When the time is up, place the eggs in an ice water bath for two minutes or until the eggs have completely cooled. Cooling them also makes them easier to peel.", "images_list": ["curried-egg-salad_1"]} {"id": "RECIPE_150", "question": "What are the essential steps to create a flavorful balsamic chicken dish?", "provenance": [40097], "ground_truth": "Introduction: Balsamic Chicken. There are so many ways to cook chicken. This is a very tasty variation with the \"seasoning\" of Balsamic Vinegar. It gives the chicken a very distinct taste. I also often use red Vermouth, it also tastes very nice. Just use Vermouth instead of vinegar. This is a typical Italian recipe, very tasty and really easy! Step 1: . For 2 persons: 4-6 pieces of Chicken 1 Onion 2 cloves of Garlic Salt and Pepper Paprika and Rosemary some Olive Oil 50 ml Red Wine 50 ml Aceto Balsamico (or red Vermouth) Step 2: . Scrub the mixed spices onto the chicken. Heat some olive oil and fry the chicken pieces and the chopped garlic until golden brown. Step 3: . Add the sliced onion, red wine and vinegar (or Vermouth) and cook on small heat until the chicken is cooked through. The wine and vinegar will have reduced to half by now. Step 4: . Serve with pasta, rice or potatoes, or just with crispy fresh bread.", "images_list": ["balsamic-chicken_0", "balsamic-chicken_1", "balsamic-chicken_2", "balsamic-chicken_3", "balsamic-chicken_4"]} {"id": "RECIPE_151", "question": "What ingredients should be added to the chicken after it has been fried for making Balsamic Chicken?", "provenance": [40097], "ground_truth": "You should add sliced onion, red wine, and vinegar (or Vermouth), then cook on small heat until the chicken is cooked through.", "images_list": ["balsamic-chicken_3"]} {"id": "RECIPE_152", "question": "What\u2019s the best way to prepare delicious fried cheese for a quick snack?", "provenance": [40098], "ground_truth": "Introduction: Fried Cheese. You know those little bits of cheese that drip out of a grilled cheese sandwich and get nice and brown and chewy?\u00a0 As much as I\u00a0like the melted cheese in a grilled cheese sandwich\u00a0these chewy tidbits are probably my favorite part so here's what I do Step 1: You'll Need. This is a really quick snack and only requires a couple of things\n\u00a0 Cheese, Im useing american cheese here but Ive used chedder, velvetta, swiss, provolone and parmesean, pretty much any hard cheese will work\n\u00a0Bacon grease, butter\u00a0 or olive oil, I wouldn't recommend cooking oil because your looking for the flavor\n\u00a0A frying pan Step 2: Ready Set Fry. Heat the pan and melt a tablespoon of\u00a0 bacon drippings or whatever you've decided to use. Add the cheese to the pan once it starts to brown around the edge flip it over, this can be tricky since your basically trying to flip a semi-liquid, thats ok, just flip it again or even fold it on itself Step 3: Enjoy. once the cheese is as brown as you want, remove it to a papertowel or paperplate to drain some. Make more than one... trust me on this.... enjoy", "images_list": ["fried-cheese_0", "fried-cheese_1", "fried-cheese_2", "fried-cheese_3"]} {"id": "RECIPE_153", "question": "What types of cheese can I use to make 'Fried Cheese,' and which cooking fat do you recommend?", "provenance": [40098], "ground_truth": "To make 'Fried Cheese,' you can use American cheese, cheddar, Velveeta, Swiss, provolone, or Parmesan. It is recommended to use bacon grease, butter, or olive oil as the cooking fat.", "images_list": ["fried-cheese_1"]} {"id": "RECIPE_154", "question": "What is the method for melting white chocolate when making 'Zombie Truffles,' and how should black food coloring be added?", "provenance": [40099], "ground_truth": "To melt the white chocolate for 'Zombie Truffles,' place the chocolate melts in a coffee cup and microwave them in intervals of 20-30 seconds, stirring well between each interval until smooth. For adding black food coloring, use tiny drops, mixing well after each addition to achieve the desired color without making 'charcoal brains.'", "images_list": ["zombie-truffles_4"]} {"id": "RECIPE_155", "question": "What is the best way to prepare delicious individual omelets that cater to everyone\u2019s taste preferences?", "provenance": [40100], "ground_truth": "Introduction: Easy Omelets. \n\tThis recipe is a way to make individual omelets and you can cook several omelets at once instead of making them one at a time. This recipe is ideal for kids that don't like certain ingredients or if you are having peope over for brunch you can set up an \"omelet bar\" and serve your guests 'made to order' omelets. This recipe is simple and virtually fool proof (if you can boil water you can make this omelet)\n\t\u00a0 Step 1: What You Will Need:. Large pot, tongs, cutting board, knife, ziploc bags (don't skimp on the bags for this recipe), bowls (one for each ingredient), whisk. Frying pan & spatula (if you have to precook bacon, sausage etc...)\n\u00a0\nINGREDIENTS:\nHere is where you can make each omelet to order.\nFor my omelets I used: Red bell pepper, green bell pepper, onion, sausage (cooked), cheese, and chives\n(you are free to use whatever ingredients you choose such as: bacon, ham, mushrooms, potatoes etc... )\n\u00a0\nTIP: Whenever using sausage, bacon, or ham make sure that the meats are fully cooked\nTIP: If you want cheese, it's best to wait until after your omelet is cooked and top it with cheese. I was told that they don't cook as well if cheese is mixed in but I've never actually tried it so I don't know for sure. Step 2: Let's Get Started. * Fill your pot up with water and set it on the stove to boil\n*Prepare your ingredients: dice your onions, peppers, ham, crumble bacon, grate cheese etc. and put each ingredient in it's own bowl\n*Crack open your eggs into a bowl (I typically use 2-3 eggs per omelet) add a little bit of milk or water, salt & pepper (if you desire) then scramble your eggs with a whisk. Step 3: Putting It All Together. *Open up your ziploc bag and I find it easier to set it in a cup or bowl just so the bag stands open and upright.\n*Have each person add whatever ingredients that they want in their omelet into their ziploc bag.\n*Pour your scrambled egg mixture in the bag on top of your ingredients.\n*Pull the ziploc bag out of the cup/bowl and before you seal it make sure to get as much of the air out of the bag as you can.\n*Seal your bag\n\u00a0TIP : I rest my ziploc bag against the edge of the counter just above the level of the ingredients then I put the top of the bag down on the counter and run my hand across it towards the top of the bag to remove any excess air then seal the bag tight. (see photo) Step 4: Time to Cook. *If you have larger ziploc bags (like the ones I used) Try to roll your bag up.\n*Once you have your omelets zipped up in your bags and your water is at a rolling boil drop your bags into the boiling water.\n*For a 2 egg omelet allow it to boil for 15 min. and for a 3 egg omelet allow it to boil for 17 min.\n*Once your omelets are done remove the bags from your boiling water with tongs. (I usually remove them and set them into an empty bowl).\n*Unzip your bags and your omelet should slide out of the bag onto the plate easily.\n*Garnish with cheese and chives (If desired) and serve. ENJOY!", "images_list": ["easy-omelets_0", "easy-omelets_1", "easy-omelets_2", "easy-omelets_3", "easy-omelets_4"]} {"id": "RECIPE_156", "question": "What specific ingredients do I need for making Easy Omelets, and how should I prepare them before cooking?", "provenance": [40100], "ground_truth": "For making Easy Omelets, you will need ingredients such as onions, peppers, ham, and cheese. These should be prepared by dicing or grating each ingredient and placing them in their own bowls before proceeding with cooking.", "images_list": ["easy-omelets_2"]} {"id": "RECIPE_157", "question": "What\u2019s the process for crafting a delicious tangy yogurt cheese spread that everyone will love?", "provenance": [40101], "ground_truth": "Introduction: Tangy Yogurt Cheese Spread. This is a very good spread made from yogurt. It is from Alton Brown's show, \"Good Eats\" on the\u00a0Food Network.\u00a0It has a tangy flavor, with the texture of a soft cream cheese. This spread is best on water crackers, but it works on any other cracker as well. It is a hit at parties and get-togethers. Step 1: Get These Things:. For this spread, you'll only need 5 total ingredients, 4 of which you will find in your kitchen already.\nThe first is a tub of plain yogurt. I like to use a whole milk yogurt, such as Mountain High. You'll need a quart of it (yes, I know that's a lot, but it reduces quite a bit). I found that 1 quart of plain yogurt weighs about 2 pounds. Yogurt is sold by weight in the bigger containers, so you can just use a 2lb tub of it, and it will be plenty. (at Safeway, that size tub sells for about $3)\nThe other 4 ingredients that you need (the ones you should already have in your kitchen) are:\n-1 1/2 tsp ground cumin\n-2 Tbsp parsley (you can either use fresh or dried for this, it doesnt matter)\n-1 tsp salt\n-1/2 tsp black pepper\nIn terms of tools, you just need a colander, a bowl that the colander will fit into nicely, and cheesecloth. I found my cheesecloth at Fred Meyer, sold in a package in the cooking utensils area, sold for about $4. Step 2: Assembling the Pieces. The way this spread is made is by essentially squeezing out all of the whey from the yogurt. As Alton Brown said on his show, the main difference between\u00a0cheese and yogurt is that cheese has had the whey taken out of it; yogurt has not. Draining the whey from the yogurt makes it thicker, much like a soft cream cheese.\nThe first thing to do is to set up the draining system (this part is very easy). Put the colander on top of the bowl, so that it rests with most of the colander inside the bowl. Now line the colander with the cheesecloth.\n*NOTE*: if you bought the same cheesecloth as I did, it comes in a long, narrow strip. Just fold the long strip in half, then in half again (lengthwise both times). With the second fold, you want to spread it out so that just an inch or so of it overlaps inside the colander.\nNext, mix the yogurt and spices together thoroughly, so that everything's smooth. You'll notice that when you open the yogurt, there is already liquid on top. This is the whey, which you'll mix right back into the yogurt, only to drain it later.\nOnce everything's mixed, pour the yogurt mixture into the cloth-lined colander. Fold the excess cheesecloth over the top of the mixture, so that it is covered completely. To speed up the whey's separation, put a plate on top of the package, and then put some weight on that (a can of vegetables works well. The plate is to distribute the weight evenly across the yogurt. Without this weight, the process could take up to 2 days). Stick the entire assembly in the fridge to rest and drain overnight. Step 3: Check It Out!. Because of the mixing, you will not have seen anything draining when you first put it in the fridge. However, when you go and open up the fridge the next morning, check inside the bowl. There should be a fair amount of liquid inside. Unwrap the cheesecloth, and you'll notice that it has turned much thicker. This is the yogurt cheese. It is fairly soft, just a bit softer than cream cheese (like if you had left cream cheese out on the counter for a few hours).\nThis cheese is very good on crackers at parties. is is very tasty, and slightly tangy.\nEnjoy it!\nIf you want to present it, you can put it on a platter (it will flatten out) and put a ring of crackers around it (like I did). It looks good with some parsley sprinkled on top.\nThere are alternatives to the spices you put in the cheese. I found that it tastes very good with sliced pimentos instead of the parsley. Feel free to experiment with different combinations!\nFeel free to ask if you have any questions.", "images_list": ["tangy-yogurt-cheese-spread_0", "tangy-yogurt-cheese-spread_1", "tangy-yogurt-cheese-spread_2", "tangy-yogurt-cheese-spread_3"]} {"id": "RECIPE_158", "question": "How do I set up the draining system for making 'Tangy Yogurt Cheese Spread'?", "provenance": [40101], "ground_truth": "To set up the draining system for making 'Tangy Yogurt Cheese Spread,' first place a colander on top of a bowl so that it rests with most of the colander inside the bowl. Then, line the colander with cheesecloth.", "images_list": ["tangy-yogurt-cheese-spread_2"]} {"id": "RECIPE_159", "question": "What are the essential steps to create a delicious Aloo Gobi dish featuring cauliflower and potatoes?", "provenance": [40102], "ground_truth": "Introduction: How to Make Cauliflower and Potatoes (Aloo Gobi). Aloo Gobi is a very popular vegan Punjabi dish. It's almost always included on every Indian restaurant menu. I have added red, orange and green bell peppers as well as cashews to the traditional recipe to make it more colourful and nutritious. It goes very well with rice, quinoa, plain yogurt and makes for a completely balanced meal suited to a gluten free vegan diet.It is an exceptionally flavourful dish which is also quick and easy to make!Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food LoversServings: 4 Prep Time: 15 minutes Cook Time: 30 minutesReady In: 45 minutes Ingredients1 small cauliflower, cut into florets1 1/2 to 2 large bell peppers in different colours, cut into 1.5 inch pieces2 medium potatoes, cubed into approx 1 inch pieces 1 large onion, chopped 4 - 5 cloves of garlic, minced 1 piece of ginger, approx 1 Tbs minced 1 large or 2 medium tomatoes, chopped 1 piece of fresh turmeric, approx 1 Tbs minced; or 1 tsp ground 3 Tbs olive oil 2 tsp cumin seeds 1 1/2 tsp salt 1/2 tsp cayenne or hot ground chilli powder (optional) 1 Tbs whole coriander seeds, crushed; or 2 tsp ground coriander Handful of fresh cilantro, chopped 1/2 cup cashews Step 1: Preparing the Masala. Toast the cumin seeds in a large saucepan on medium high heat for about 1 minute to bring out their nutty flavour. Add olive oil, cook for another minute. Add chopped garlic and ginger, cooking it for 1 to 2 minutes before adding the onion. Cover and cook the onion mixture for about 5 minutes, stirring once or twice in between until it turn slightly golden brown. If using fresh turmeric, add it now. Ground turmeric can be added with the rest of the spices later. Add chopped tomatoes to the onion mixture and cook for a few minutes until tomatoes soften and start blending in. Now add potatoes and mix well; cover the pot and allow potatoes to cook for 3 to 4 minutes so they will soften slightly before adding the vegetables. You can add a bit of water if the mixture starts sticking to the bottom of the pan. Step 2: Adding the Vegetables. Add cauliflower, peppers and all the spices (crushed or ground coriander, cayenne, salt, ground turmeric). Mix everything really well. Cover and allow the vegetables to cook for another 12 to 15 minutes, stirring a couple of times in between, until the cauliflower is softened but doesn't break when stirring. Step 3: Adding Cashews and Cilantro. Once the vegetables are almost cooked, add cashews and cilantro. Gently stir, making sure the cauliflower doesn't break. Remove from heat. Serve hot. Leftovers can be stored in the fridge for 2 to 3 days. Note You can also make this dish without potatoes. Just omit the step relating to potatoes and add all other vegetables once the tomatoes are cooked. You may also want to reduce the salt by 1/4 or 1/2 teaspoon.You can see more of our videos on my Global Vegetarian Youtube Channel or visit Global Vegetarian website with many more original vegetarian recipes.", "images_list": ["how-to-make-cauliflower-and-potatoes-aloo-gobi_0", "how-to-make-cauliflower-and-potatoes-aloo-gobi_1", "how-to-make-cauliflower-and-potatoes-aloo-gobi_2", "how-to-make-cauliflower-and-potatoes-aloo-gobi_3"]} {"id": "RECIPE_160", "question": "In the process of making 'How to Make Cauliflower and Potatoes (Aloo Gobi),' what steps should you follow after adding the cauliflower and spices, and how long should you allow the vegetables to cook?", "provenance": [40102], "ground_truth": "After adding the cauliflower, peppers, and all the spices, you should mix everything really well. Then, cover the pot and allow the vegetables to cook for another 12 to 15 minutes, stirring a couple of times in between, until the cauliflower is softened but doesn't break when stirring.", "images_list": ["how-to-make-cauliflower-and-potatoes-aloo-gobi_2"]} {"id": "RECIPE_161", "question": "For making 'Vegan French Apple Pie,' what should you do after cutting the apples and applying lemon juice?", "provenance": [40103], "ground_truth": "After cutting the apples and applying lemon juice for the 'Vegan French Apple Pie,' you should start the oven at 210 Celsius degrees.", "images_list": ["vegan-french-apple-pie_2"]} {"id": "RECIPE_162", "question": "When making 'Skull Cake With Hovering Beer Can,' how should I stack and fill the layers before carving the skull shape?", "provenance": [40104], "ground_truth": "To make 'Skull Cake With Hovering Beer Can,' stack the layers of cake together and fill them with your favorite cake filling, ensuring not to overfill as a thicker filling can shift and distort the cake.", "images_list": ["skull-cake-with-hovering-beer-can-or-more-accurate_2"]} {"id": "RECIPE_163", "question": "What ingredients and steps are needed to prepare the creamy spinach sauce for 'dish-fit-for-a-king-of-plumbers'?", "provenance": [40105], "ground_truth": "To prepare the creamy spinach sauce for 'dish-fit-for-a-king-of-plumbers,' you will need a handful of spinach, 1/4 cup of milk, 2 tablespoons of parmesan cheese, and a pinch of salt and pepper. First, blanch the spinach in boiling water for a minute, then drain the water. Next, combine the spinach with the milk, parmesan cheese, salt, and pepper in a small pot and bring it to a boil. Finally, blend the mixture until smooth.", "images_list": ["dish-fit-for-a-king-of-plumbers_4"]} {"id": "RECIPE_164", "question": "What\u2019s the best way to create delicious old-fashioned glazed chocolate donuts that are gluten-free?", "provenance": [40106], "ground_truth": "Introduction: Old Fashioned Glazed Chocolate Donuts (gluten Free). Of all the recipes I have ever created, I am most proud of this one!\u00a0\u00a0 I worked on it for a such a long\u00a0time, and it is pretty much the perfect baked donut.\u00a0\u00a0\u00a0 I dare someone to eat this and be able to tell what it is made of and whether or not it is gluten free (which it is, of course).\u00a0 They are perfectly moist\u00a0and taste like something your great grandmother would have made 50 years ago.\u00a0 The donuts on their own taste great, but the glaze is unreal.\u00a0 Its so thick and rich that it doesn't disappear into the donut, it sits on top and makes a nice sugary crust.\u00a0 These are easy to make and seriously delicious.\u00a0 I apologize in advance for how many of these you will eat as you stand at the counter gazing lovingly at them :)Ingredients(makes 12 donuts):For the Donuts: 6 eggs 1 cup cooked mashed sweet potato\u00a0 \u00a0(leftovers work well here) 3/4 cup certified gluten free oat flour\u00a0 \u00a0(I make my own in the food processor using rolled oats) 1/2 cup butter (1 stick) 1/4 cup coconut oil (plus a bit more for greasing your pans) 1/4 cup unsweetened cocoa powder 3/4 cup bittersweet chocolate chips 1/3 cup brown sugar 1 Tablespoon pure vanilla extract 1 teaspoon baking soda Dash sea saltFor the Glaze: 1 Tablespoon coconut oil 4 Tablespoons butter 1 teaspoon pure vanilla extract 2 Tablespoons heavy cream 1 cup powdered sugarInstructions: 1.\u00a0\u00a0 Preheat your oven to 350 degrees F. 2.\u00a0 Melt the stick of butter with the 1/4 cup coconut oil.\u00a0\u00a0 Add in the 3/4 cup of chocolate chips to melt them.\u00a0 Stir until they are completely melted, then remove from heat and let cool slightly. 3.\u00a0 Using the paddle attachment of your stand mixer, mix the eggs, vanilla\u00a0and mashed sweet potato on low.\u00a0 Add in the oat flour, baking soda, salt, cocoa,\u00a0 and brown sugar.\u00a0 Mix until nicely combined.\u00a0\u00a0 Slowly pour in the melted butter/chocolate mixture and mix on medium speed until your batter is completely smooth. 4.\u00a0 Melt a few tablespoons of coconut oil and use a pastry brush to coat the entire surface of your donut pans with melted coconut oil.\u00a0 This will help the donuts to not stick and remove easily when they are done baking. 5.\u00a0 Fill your donut pans with the batter.\u00a0 I fill mine up to the top and I use two donut pans, for a total of 12 donuts. 6.\u00a0\u00a0 Bake for 15 minutes.\u00a0 Let cool for 5 minutes in the pans, then using a fork, gently remove the donuts from the pan to cool on a wire cooling rack.\u00a0 Let cool completely before glazing. 7.\u00a0 While the donuts are cooling, make your glaze.\u00a0\u00a0 In a small sauce pan on the stove top over low-medium heat, melt the butter and coconut oil.\u00a0 Stir in the vanilla, cream\u00a0and the powdered sugar.\u00a0\u00a0 Whisk it constantly so it doesn't burn, and to break up any lumps of powdered sugar.\u00a0\u00a0 When the sugar is completely dissolved, remove the pan from heat.\u00a0\u00a0 Pour the glaze into another small bowl (just a bit wider than the donut).\u00a0 Let the glaze cool for a few minutes before attempting to glaze the donuts...you will burn yourself if you try immediately (like I did).\u00a0 Dip the donuts (upside down) into the glaze and return to the wire cooling rack to harden.\u00a0 8.\u00a0 Eat immediately, or let them sit for a while.\u00a0\u00a0 These will keep nicely for quite a few hours on the wire cooling rack.\u00a0 I store them in an airtight glass container in the fridge. Makes 12 donuts.Notes:\u00a0 This recipe was inspired by a book called \"The Donut Chef\" by Bob Staake.\u00a0\u00a0 My son LOVES this book, and is very curious about donuts.\u00a0\u00a0 Since there\u00a0are no organic gluten-free donut shops around (that I know of), I figured I better learn how to make some delicious homemade donuts for us!\u00a0\u00a0 My son chose chocolate for the flavor, and I threw in the sweet potato because I can't get him to eat it plain, so I've taken to hiding it in things.\u00a0 You honestly can't taste it at all!\u00a0 I don't make these all the time, but for a special occasion they are a nice treat :) *If you don't have a donut pan and really want to try these, you can also make these in muffin form (just to get an idea of the taste).\u00a0\u00a0 Use paper baking cups in a muffin tin and bake for about 20-23 minutes...until they are completely set in the middle.\u00a0\u00a0 Dip the muffin in the glaze like you are frosting a cupcake.", "images_list": ["old-fashioned-glazed-chocolate-donuts-gluten-free_0"]} {"id": "RECIPE_165", "question": "How should the donut pans be prepared before filling them with batter for the Old Fashioned Glazed Chocolate Donuts?", "provenance": [40106], "ground_truth": "Before filling the donut pans with batter for the Old Fashioned Glazed Chocolate Donuts, you should melt a few tablespoons of coconut oil and use a pastry brush to coat the entire surface of your donut pans with melted coconut oil. This will help the donuts to not stick and remove easily when they are done baking.", "images_list": ["old-fashioned-glazed-chocolate-donuts-gluten-free_0"]} {"id": "RECIPE_166", "question": "What\u2019s the best way to prepare a delicious Cashew Chicken Curry served with wild and brown rice?", "provenance": [40107], "ground_truth": "Introduction: Timeshifting Food \u2013 Cashew Chicken Curry With Wild and Brown Rice. Let\u2019s do the time shift again, with apologies to The Rocky Horror Picture Show.Dinner for two? No problem. Thaw a pre-made pack of Wild and Brown Rice in the refrigerator (1 \u2013 2 days). Heat S&B mild golden curry and add cubed pre-cooked chicken. Heat and plate the Wild and Brown Rice. Cover with the curry and top with cashew pieces. Serve with a steamed vegetable, like cauliflower sprinkled with shredded Parmesan cheese.I use an older Panasonic microwave for cooking. It works well when cooking for two. Step 1: Timeshifting Cauliflower. Edit 2016-02-27 -----------------------------------------------------------------------------Note: Finally found a good cauliflower and added four pictures. --------------------------------------------------------------------------------------- End editCauliflower really doesn\u2019t lend itself much time shifting. Sometimes they won\u2019t even last a week before developing brown patches. I get the best shelf life by washing them in a baking soda and surfactant wash, cutting them into major florets, and storing them in the refrigerator in a plastic container with a loose foil lid. Pick cauliflowers that are solid, white (without yellowing or brown patches), and with firm leaves. Limp leaves are a sure giveaway that the cauliflower isn\u2019t fresh. I haven\u2019t tried the green or orange versions.1. Wash, rise, and reduce the cauliflower to large florets.2. Depending on the size of the floret, cut it into bite-sized pieces. Place in a 2-quart glass measure, spritz with water, and cover. 3. Microwave on High (9-1/2 minutes in my microwave). 4. Drain, \u201cplate\u201d, sprinkle with Parmesan, and serve.Note: Use a sprayer filled with water to wet vegetables for steaming in the microwave. The smaller size of the droplets is more likely to be converted to steam.Note: Use Chinet paper lunch plates (8-3/4-inches) as lids. They are sturdy enough to hold the contents when draining. Step 2: Timeshifting Chicken. A single breast is enough for this recipe but I normally cook several so they can be used in chicken wraps.Ingredients1 chicken breastOlive oilSalt and pepperMake1. Line a pan with foil.2. Coat the chicken breast(s) with olive oil. Salt and pepper to taste.3. Cook at 375 degrees F for 23 minutes. For the Breville oven, use the middle rack, \u201cBake\u201d setting , 375 degrees F, and 23 minutes.4. Cool and place in quart Ziploc bags. From the refrigerator, cube before use. From the freezer, cube before freezing and thaw before use.Note: I buy the breasts in bulk at the big box store, portion them in pairs in quart freezer Ziploc bags, and freeze them. They get thawed in the refrigerator as needed. Step 3: Timeshifting Wild and Brown Rice. This is really simple and you can be doing other things while it cooks, which is good because it takes nearly an hour to cook. Then you can freeze it for when you need it. When thawed, it only takes four minutes in the microwave to reheat. I usually make several batches.Ingredients1/4 cup wild rice (57 grams)Fat 1/2 cup brown rice (115 grams)2-1/2 cups water1/2 teaspoon salt1 teaspoon olive oilMake1. Measure all ingredients into a 2-quart glass measure. Cover with a Chinet paper lunch plate (8-3/4-inches).2. Microwave on High for 8 minutes. Then microwave on Medium for 40 minutes. Remove and let sit for 5 minutes. Stir.3. Let sit, covered, for about 30 minutes to cool enough to put into a 1-gallon Ziploc freezer bag. 4. Put it in the refrigerator overnight, not the freezer. Don\u2019t skip this step; you may end up with clumpy rice. Then put it in the freezer.Use1. Thaw a pack of wild and brown rice in the refrigerator (1 \u2013 2 days). 2. Pour into a 2-quart glass measure. Microwave on High for two minutes, stir, and on High for two more minutes. Serve.Note: The frozen Wild and Brown Rice can be thawed on a microwave's defrost setting, although letting the refrigerator do it is much easier. You can start it in the bag and defrost it just long enough to break up the rice. Overheat it and you run the risk of melting the bag. Step 4: Timeshifting Cashew Curry Chicken With Wild and Brown Rice. CAUTION: After heating the water, drop a single piece of curry into the water. It is eruptive when the whole pot boils at once. It is entertaining but keep your hands away from the steam and boiling water. Even an Ove Glove won\u2019t protect you from boiling water and steam.For the 8.4 oz (240 g) S&B Golden Curry, MildIngredients3/4 cup diced cooked chicken (1 breast) 1-3/4 cups water1 Tablespoons olive oil1/2 tray S&B Golden Curry, Mild (2 squares)CashewsMake1. Pour the Wild and Brown Rice into a 2-quart glass measure and cover.2. Cube the chicken and the curry.3. In another 2-quart glass measure, combine water and oil. Microwave covered on High for 6 minutes. CAUTION: After heating the water, drop a single piece of curry into the water. It is eruptive when the whole pot boils at once. It is entertaining but keep your hands away from the steam and boiling water. Even an Ove Glove won\u2019t protect you from boiling water and steam.3. Drop one piece of curry into the water. After it erupts, add the remaining curry. Stir until completely dissolved.4. Microwave uncovered on High for 2 minutes. Stir. Microwave uncovered on High for 2 minutes. Add chicken and stir. Microwave uncovered on High for 2 minutes. Stir. Microwave uncovered on High for 2 minutes. Remove from the microwave.5. Microwave the Wild and Brown Rice covered on High for 2 minutes. Stir. Microwave covered on High for 2 minutes. 6. Plate the Wild and Brown Rice, spoon the Curry Chicken over the rice, and top with cashews. 7. ServeNote: S&B Curry comes in 3.5 oz / 100 gram and 8.4 oz / 240gram boxesNote: For the 3.5 oz / 100 gram box of S&B curry, use 1-1/4 cups water and 1/2 box of S&B Golden Curry, Mild", "images_list": ["timeshifting-food-cashew-chicken-curry-with-wild-a_0", "timeshifting-food-cashew-chicken-curry-with-wild-a_1", "timeshifting-food-cashew-chicken-curry-with-wild-a_2", "timeshifting-food-cashew-chicken-curry-with-wild-a_3", "timeshifting-food-cashew-chicken-curry-with-wild-a_4"]} {"id": "RECIPE_167", "question": "What steps should I follow to prepare the Wild and Brown Rice for the 'Cashew Chicken Curry,' and how can I prevent it from becoming clumpy?", "provenance": [40107], "ground_truth": "To prepare the Wild and Brown Rice for 'Cashew Chicken Curry,' measure 1/4 cup wild rice and 1/2 cup brown rice with 2-1/2 cups water, adding 1/2 teaspoon salt and 1 teaspoon olive oil in a 2-quart glass measure. Cover it with a Chinet paper lunch plate, microwave it on High for 8 minutes, then on Medium for 40 minutes. Let it sit covered for about 30 minutes, then transfer to a freezer bag. To prevent clumping, refrigerate the rice overnight before freezing.", "images_list": ["timeshifting-food-cashew-chicken-curry-with-wild-a_3"]} {"id": "RECIPE_168", "question": "What\u2019s the best way to prepare a delicious potato carrot soup with fresh herbs and meatballs?", "provenance": [40108], "ground_truth": "Introduction: Potato Carrot Soup With Celery, Leek, Parsley and Meatballs Recipe. Ingredients:1000g potatoes1000g carrots500g minced meat500g celery500g leek3 onions1 egg50g parsley50g breadcrumbssalt, pepper, paprika & vegetable broth Step 1: Preparation. Peel the onions and quarter them. Cut the carrots and the leek in slices. Peel the potatoes and the celery and cut them into pieces. Give a bit oil in a large pot and fry the onions for a few minutes. Add the carrots and stir a few minutes. Add the potato-pieces and stir again. Now add the vegetable broth and cover the pot till it is cooking.Give the celery and the leek to it and cover the pot again. Step 2: Meatballs. Give the egg to the meat. Scatter salt, pepper, paprika & breadcrumbs to it and mix everything together. Form meatballs out of this mix. Step 3: Finish. Place the meatballs in the pot and turn down the heat. Let it relax for about 30 minutes. Add chopped parsley and stir a minute. Now it is ready to grab a portion and enjoy. Look at my other work. https://www.youtube.com/user/bernokolo", "images_list": ["potato-carrot-soup-with-celery-leek-parsley-and-me_0", "potato-carrot-soup-with-celery-leek-parsley-and-me_1", "potato-carrot-soup-with-celery-leek-parsley-and-me_2", "potato-carrot-soup-with-celery-leek-parsley-and-me_3"]} {"id": "RECIPE_169", "question": "In the recipe 'Potato Carrot Soup With Celery, Leek, Parsley and Meatballs,' how should the vegetables be prepared?", "provenance": [40108], "ground_truth": "In the recipe 'Potato Carrot Soup With Celery, Leek, Parsley and Meatballs,' the vegetables should be prepared by peeling the onions, quartering them, cutting the carrots and leek into slices, peeling the potatoes and celery, and cutting them into pieces.", "images_list": ["potato-carrot-soup-with-celery-leek-parsley-and-me_1"]} {"id": "RECIPE_170", "question": "What are the steps to create Crazy Heart from scratch?", "provenance": [40109], "ground_truth": "Introduction: Crazy Heart !. Standing in the kitchen and wondering what to prepare..... Opening the fridge door and staring at it for 5 min... opening all the drawers and again staring for another 10 min.... led to the invention of a new recipe.\u00a0 My experiment was a success when my family gave me thumbs up for it. Though i did make it a couple of more times, with minor changes for my satisfaction. I usually do enjoy experimenting a lot now a days and most of the time they do turn out to be gud. so here's one of that. Please try it out and let me know...how u find it... Preparation time: 15 min Cooking time:10 min Step 1: Ingredients & Supplies !. Ingredients: 1) Milk \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 Cup 2) Corn Flour \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 table spoon 3) Spaghetti \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 15-20 strands 4) Carrot \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 medium. 5) French Beans \u00a0 : 7-8 pieces 6) Green Pepper \u00a0 : 1/2 medium 7) Chili flakes \u00a0 \u00a0 \u00a0 \u00a0: 3/4 tspn 8) Oregano \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1/2 tspn 9) Black pepper powder : 1/2 tspn 10) Salt \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: to taste 11) Oil \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: to saute Supplies: 1) Shallow frying pan ( more like something to saute) & spatula 2) A Hand Chopper 3) Knife 4) a non stick pot Step 2: Getting It All Ready !!. Take the carrot, french beans & green pepper and cut it into medium side pieces. Using a chopper, cut them into tiny pieces. do this process with each of them individually. Once done, add all of them in a mixing bowl and mix it all up !! leave it aside. Do the similar thing with spaghetti , but keep it aside. Do not mix it with others. Step 3: White Sauce !. Heat a non stick pan on medium flame, add milk and corn flour. Steer & Mix. Add Red chili flakes, Oregano, Black pepper powder & salt. Mix it up and keep on steering it slowly till the mixture starts to thicken. Let it get nice n thick. ( add more corn flour if thickness is not being achieved) This will be used as a binding agent. Remove it from the stove and add all the chopped veggies. Mix it good. Note: Do not add your veggies before the mixture thickens. as veggies tend to give out moisture and will not let the white sauce thicken ( i already got burnt trying it the other way round :( ) Let it cool. Step 4: Shape Them !. On a flat surface, spread the chopped spaghetti and spread it evenly. Once your mixture is cool enough, start shaping them. make them round or make hearts out of it( i like this shape best coz of the size)....u can even make it rectangular. But which ever you make...make it big. Cover them with spaghetti on all the sides, evenly. Step 5: Saute/ Shallow Fry. Heat oil in a flat pan, and slowly place each of them on the oil. Flip it when turns golden brown. Let it cook . Once its cooked on both the sides, place it on the butter paper on a plate in a slightly tilted fashion to drain of all the excess oil. Garnish , Serve with ketchup on side and start hogging.", "images_list": ["crazy-heart-_0", "crazy-heart-_1", "crazy-heart-_2", "crazy-heart-_3", "crazy-heart-_4", "crazy-heart-_5"]} {"id": "RECIPE_171", "question": "What steps should I follow to prepare the carrot, French beans, and green pepper for making 'Crazy Heart'?", "provenance": [40109], "ground_truth": "To prepare the carrot, French beans, and green pepper for making 'Crazy Heart,' first cut each of them into medium-sized pieces, then chop them into tiny pieces individually using a chopper. After chopping, combine them in a mixing bowl and mix thoroughly.", "images_list": ["crazy-heart-_2"]} {"id": "RECIPE_172", "question": "What should you do to the dough after it has risen for an hour in the 'Spudnuts (Potato Doughnuts)' recipe?", "provenance": [40110], "ground_truth": "After the dough has risen for an hour in the 'Spudnuts (Potato Doughnuts)' recipe, you should punch it down and let it rise again until it doubles in size, which takes about 30 minutes.", "images_list": ["spudnuts-potato-doughnuts_11"]} {"id": "RECIPE_173", "question": "What is the purpose of cooling the root beer mixture before adding yeast in the homemade root beer recipe, and what temperature should it be cooled to?", "provenance": [40111], "ground_truth": "The purpose of cooling the root beer mixture before adding yeast in the homemade root beer recipe is to prevent the yeast from dying due to high temperatures. The mixture should be cooled to around 75 degrees.", "images_list": ["homemade-root-beer_7"]} {"id": "RECIPE_174", "question": "In making 'Cheeseburger Picnic,' what ratio of beef to pork does the author prefer for the meat mixture?", "provenance": [40112], "ground_truth": "In making 'Cheeseburger Picnic,' the author prefers a ratio of 3:1, beef to pork.", "images_list": ["cheeseburger-picnic_1"]} {"id": "RECIPE_175", "question": "What ingredients do I need to prepare the topping for the 'wintersummer-crisp,' and how should they be combined?", "provenance": [40113], "ground_truth": "To prepare the topping for 'wintersummer-crisp,' you will need to mix together 1/2 cup butter, 1 cup brown sugar (up to 1 cup if you want a sweeter crisp), and 2 tbsp maple syrup until it forms a paste. Then, add in 1 1/2 cup oats, 1 tbsp flour, 1/2 cup chopped nuts (either almonds or walnuts), 2 tsp cinnamon, and 1 tsp sea salt.", "images_list": ["wintersummer-crisp_5"]} {"id": "RECIPE_176", "question": "How should the bacon be prepared for the 'Kiteman Beefcake Wellington' before it is added to the dish?", "provenance": [40114], "ground_truth": "To prepare the bacon for 'Kiteman Beefcake Wellington,' you should chop the bacon into small pieces, crisp them up in a skillet until cooked, and render out the fat before scooping them out of the pan.", "images_list": ["kiteman-beefcake-wellington_3"]} {"id": "RECIPE_177", "question": "What is one effective method to save money on food that involves keeping food fresh for longer, and how does this method help in minimizing food waste?", "provenance": [40115], "ground_truth": "One effective method to save money on food is by using a food conservation system, which includes vacuum sealers and freezer bags. This method helps minimize food waste by creating an air-tight seal that locks in freshness, allowing families to purchase food in bulk and reducing the frequency of eating out.", "images_list": ["6-ways-to-save-money-on-food_2"]} {"id": "RECIPE_178", "question": "What is the best way to prepare a delicious hot and sour soup that avoids soy and chicken?", "provenance": [40116], "ground_truth": "Introduction: Hot and Sour Soup. I love hot and sour soup. When I found our I was allergic to soy and chicken it limited my ability to visit Chinese and Thai restaurants. So I came up with my own version that uses pork and vegetable broth.\nHere it is...Enjoy\u00a0\nNo soy (or cicken) hot and sour soup\n2 cloves garlic pressed\n1 med onion diced (or more if you happen to be my wife)\n2 boneless pork chops sliced into strips, julienned (yes I spelled it incorrectly my wife is Julie, I have her cut them.....)\nHot sesame oil coat the wok\n1 can water chestnuts\n1 can bamboo chutes\n32 oz veg stock\n\u00bd cup vinegar\n\u00bc\u00a0 cup fish sauce\n\u00bc cup palm sugar (you can use less, this is a bit sweet)\n2 carrots julienned\n1 thumb size piece of ginger\n2 eggs scrambled\n3tbl spoons arrow root mixed with a bit of water to make a thin slurry\n5 stalks of green onion to garnish\nThis is vegetarian if you think pork is a vegetable. You can swap the pork with seafood, or tofu but if you use tofu you need to get your own receipt.\u00a0 Tofu is soy and soy is evil\u2026\u2026\nGet\u00a0 wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot.\nOnce carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork.\nAdd water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar.\u00a0\nBring to a simmer, add beaten egg stirring constantly as you s\u2026.l\u2026o\u2026w\u2026l\u2026y\u00a0 drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a\u00a0 time until the soup takes on a slight thickness.\nPut\u00a0 a bit of green onion on top, you could also add a tad of mint, and lemon to taste.\nEnjoy and soy spelled backward is yos as in yos better not put any soy in my food. Step 1: Saute the Veg..... Get\u00a0 wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot. Step 2: Add the Pork. Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork. Step 3: Chestnuts, Chutes, and Liquid. Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar. Step 4: Egg and Arrow Root. Bring to a simmer, add beaten egg stirring constantly as you s\u2026.l\u2026o\u2026w\u2026l\u2026y\u00a0 drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a\u00a0 time until the soup takes on a slight thickness.\nYOU MAY NOT NEED ALL THE ARROW ROOT.. add the root a bit at a time and give the soup some time to simmer between.\n\u00a0 Step 5: Enjoy. That's all there is, add a bit of green onion, mint, and lemon if you wish. ", "images_list": ["hot-and-sour-soup-1_0", "hot-and-sour-soup-1_1", "hot-and-sour-soup-1_2", "hot-and-sour-soup-1_3", "hot-and-sour-soup-1_4", "hot-and-sour-soup-1_5"]} {"id": "RECIPE_179", "question": "In the recipe for 'Hot and Sour Soup,' what should you do after adding the pork?", "provenance": [40116], "ground_truth": "After adding the pork in 'Hot and Sour Soup,' you should cook it until the pink is gone from the pork.", "images_list": ["hot-and-sour-soup-1_2"]} {"id": "RECIPE_180", "question": "What is the best way to create a delicious truffle pie that impresses everyone?", "provenance": [40117], "ground_truth": "Introduction: Truffle Pie. \n\tGarnish:\n\t1/4 cup confectioners\u2019 sugar\n\t1 cup heavy cream\n\tWhipped Cream Topping:\n\t1/2 teaspoon vanilla\n\t1 1/2 cup heavy cream\n\t6 ounce bittersweet chocolate chips\n\tWhipped Chocolate Filling:\n\t1 (9-inch) prepared graham cracker crust\n\t6 ounce bittersweet chocolate chips\n\t2/3 cup heavy cream\n\tTruffle Filling:\n\t1 1/2 ounce milk chocolate\n\t1 1/2 ounce white chocolate\n\t1 1/2 ounce semisweet or dark chocolate\n\tDirections\n\t\t\u00a0\n\t\tFor the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.\n\t\tMeanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.\n\t\tFor the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners\u2019 sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces and drizzle sweet condensed milk over it.", "images_list": ["truffle-pie_0"]} {"id": "RECIPE_181", "question": "How do you prepare the truffle filling for 'Truffle Pie'?", "provenance": [40117], "ground_truth": "Truffle Filling:\n\t1 1/2 ounce milk chocolate\n\t1 1/2 ounce white chocolate\n\t1 1/2 ounce semisweet or dark chocolate\nTo prepare the truffle filling for 'Truffle Pie,' bring 2/3 cup of cream to a simmer, then pour it over 6 ounces of chocolate chips. Whisk gently until smooth. After that, spread the truffle filling over the bottom of the prepared piecrust and freeze it for 20 minutes.", "images_list": ["truffle-pie_0"]} {"id": "RECIPE_182", "question": "What is the process for creating delightful edible glowing gummy candy with LED lights?", "provenance": [40118], "ground_truth": "Introduction: LED Lights Gummy Candy. Edible + Glowing Candy!. This is our Instructable on making techie Edible + Glowing LED Light Gummy Candy at SoHa SMART. We make this for people to nosh on before classes and Meetups. If you put them under a black light they glow! This is because of the ingredient Quinine which is the key ingredient found in the tonic water. We mixed tonic water instead of plain water. Use our recipe as a base and tweak it from there to make any gummy glow! Our recipe makes approximately 120 candies Step 1: Things You Will Need.... We used some standard gum drop molds. Plastic candy molds and shaped ice cube trays woork too (small shapes work best).Cooking spray 1 3-oz. package powdered Jell-O, any flavor. This also depends on what color you want you LED's to be. We used Jolly Rancher Green Apple Flavor.7 packets gelatin, unflavored 1/2 cup TONIC WATERSmall saucepan Small whisk Wooden spoonUseable Options:Food Syringe3D Printer (we used this to create the LED leads and printed in PLA which is a corn based plastic) (you could easily use 2 plastic food picks or colored toothpicks)Blacklight bulb Step 2: 3D Print Your LED Leads. You can use your 3D Printer to make the leads. Here is the .STL file you will need to make them from Thingiverse.If using plastic picks or colored tooth picks skip this step. Step 3: Create Your Gummies.... 1. Spray plastic candy molds generously with cooking spray. Set molds aside.2. Use a fork or small whisk to combine powdered Jell-O and gelatin in a saucepan. With a wooden spoon, stir in tonic water. Don\u2019t worry if it isn\u2019t smooth.3. Stir mixture constantly over medium heat with the wooden spoon until the powder is completely dissolved and you feel no more grit when you stir. Do not allow mixture to heat to a boil.4. When the powder is completely dissolved, remove the pot from the heat and pour the mixture carefully into molds, being careful that the mixture does not overflow the molds. If you have a food syringe you can utilize it now. Step 4: Insert Your LED Leads. Allow to cool completely (about 10 minutes in refrigerator or 30 hour at room temperature) and insert your leads. You might find it easier to monitor the cooling and insert your leads earlier. Step 5: Have Fun!. Unmold and enjoy! If you have a blacklight set up make them glow! ", "images_list": ["led-lights-gummy-candy-edible-glowing-candy_0", "led-lights-gummy-candy-edible-glowing-candy_1", "led-lights-gummy-candy-edible-glowing-candy_2", "led-lights-gummy-candy-edible-glowing-candy_3", "led-lights-gummy-candy-edible-glowing-candy_4", "led-lights-gummy-candy-edible-glowing-candy_5"]} {"id": "RECIPE_183", "question": "What should you do after the gummy mixture has cooled completely when making 'LED Lights Gummy Candy,' and how long does it take to cool at room temperature?", "provenance": [40118], "ground_truth": "After the gummy mixture has cooled completely, you should insert your leads. It typically takes about 30 hours to cool at room temperature.", "images_list": ["led-lights-gummy-candy-edible-glowing-candy_4"]} {"id": "RECIPE_184", "question": "What is the overall process for creating the delightful ladybug and babybug cake?", "provenance": [40119], "ground_truth": "Introduction: Ladybug and Babybug. This very tasty and -for us- very cute cake is one of the four cakes that was produced during a one day cake event having totally amateur participants for having fun at modamutfakin Istanbul. These cakes have chocolate cream, labne cheese and ladyfingers as filling and are covered with white and red whipped cream, M&Ms and chocolate pieces. \"ladybug and babybug\" cakes are made by Mehtap Kocaman and Ayca Beygo. modamutfak events are initiated by roomservices Step 1: Main Frame. We choose one deep one small circular bowl to create our ladybugs. First thing is to place lady fingers that are softened in coffee+lukewarm water mixture in our bowl. We also placed a piece of stretch film in order to facilitate taking cake out of the bowl. Hold your ladyfingers in coffee and lukewarm water very shortly because they get very soft far too fast.They should only be easily shapeable.Ingredientsladyfingers (400gr) 2 glasses of lukewarm water2 soup spoons of granulate coffee (nescafe etc) 2 packages of cream ( 200 gr)1 glass water of milk 150 gr of cream chocolate (nutella etc.)100 gr of labne cheese (labaneh cheese, or non-salted cream cheese or sour cream might also work)50 gr cocoa1 package of small chocolate balls Step 2: Filling. We mix the chocolate cream and labne cheese. \nWe add it into our bowl where we placed the lady fingers.\nThen we continue to add a layer of lady fingers and stuff with chocolate cheese mixture until reaching the top.\nAfter finishing the whole chocolate&cheese; mixture, we add a thin layer of cocoa and cover it with transparent strecth film. Step 3: Freezing and Outer Decoration. After the completion of filling we leave our ladybugs in the freezer for and hour. \nwe mix our whipped cream with some red food paint.\nWe take out our ladybugs after one hour and take both of them out of their bowls and cover them up with our red colored cream. \nAfter finishing the covering process we place chocolate pieces in one corner which will form the face Step 4: Face and the Final Touch. We make eyes with whipped cream and add one piece of chocolate in the center. \nWe put dark colored M&Ms; on the top. And with their anthennas, voila!!", "images_list": []} {"id": "RECIPE_185", "question": "How do you fill the layers of the 'ladybug-and-babybug' cake, and what do you add on top before covering it with stretch film?", "provenance": [40119], "ground_truth": "To fill the layers of the 'ladybug-and-babybug' cake, you mix chocolate cream and labne cheese, add this mixture into the bowl with ladyfingers, and continue layering with ladyfingers and the chocolate cheese mixture until you reach the top. After finishing the chocolate and cheese mixture, you add a thin layer of cocoa on top before covering it with transparent stretch film.", "images_list": []} {"id": "RECIPE_186", "question": "What are the essential steps to spike a watermelon and make it look seamless?", "provenance": [40120], "ground_truth": "Introduction: How To: Spike a Watermelon and Make It Look Like You Didn't!. Ingredients:\n\u2022Watermelon\n\u2022Grain Alcohol\nTools:\n\u2022Pourer\n\u2022Straw (not shown) Step 1: Taking a Core Sample. Use your Pourer (the straighter, the better), to poke out a core sample of your melon.\u00a0Go sort of slow to not disturb the husk of the melon too much though. After you get the core sample, push it out of the pourer with a straw. You;ll be inserting this back into the melon when you are done, so don't discard it! Step 2: Fill 'er Up!. Insert the Pourer into the bottle of Grain Alcohol and let the melon chug it down like a champ! Pretty soon, your watermelon will be completely drunk, and soon after, you and your friends will be too! Step 3: Replace the Core Sample.. Put your core sample back where it came from. This will both hide the fact that you spiked it, as well as keep the watermelon sealed for transport purposes, and the vigorous shake you will endure in the next step. You can peel the sticker off, and apply it over the core sample to give a little extra camouflage. Step 4: Shake Your Melon & Enjoy!. Give the freshly spiked melon a good shake for a minute or three. This will ensure to mix up all that yummy juice inside the melon.\nYour melon is now ready to surprise your friends and enjoy. You can pour some drinks from it, and then eat the flesh like normal.\u00a0\nI would like to thank my internut friend Branndon \"BT\" Terry for taking the photos so that I could borrow them.\u00a0", "images_list": ["how-to-spike-a-watermelon-and-make-it-look-like-y_0", "how-to-spike-a-watermelon-and-make-it-look-like-y_1", "how-to-spike-a-watermelon-and-make-it-look-like-y_2", "how-to-spike-a-watermelon-and-make-it-look-like-y_3"]} {"id": "RECIPE_187", "question": "In the process of spiking a watermelon, what should you do after inserting the pourer into the bottle of grain alcohol?", "provenance": [40120], "ground_truth": "After inserting the pourer into the bottle of Grain Alcohol, you should let the melon chug it down like a champ, which will result in your watermelon being completely drunk.", "images_list": ["how-to-spike-a-watermelon-and-make-it-look-like-y_2"]} {"id": "RECIPE_188", "question": "What\u2019s the best way to create delightful Santa Hat Pretzels for the holidays?", "provenance": [40122], "ground_truth": "Introduction: Quick and Easy Santa Hat Pretzels. These are the materials you will need:\n-one bag of pretzels\n-one bag of smallmarshmallows\n-one container of white icing\n-one container of red sprinkles Step 1: . The first thing you will do is dip the pretzel in the white icing.\u00a0(Hint: spreading\u00a0the icing\u00a0with a butter knife will make it smoother) Step 2: . Next, dip about\u00a0three-fourths of\u00a0the icing covered pretezel in red sprinkles. Step 3: . The last step is to place the marshmallow on the\u00a0lower right\u00a0corner of the santa hat pretzel. Step 4: . Now you are done! We hope that you enjoyed this easy, edible craft! Merry Christmas!", "images_list": ["quick-and-easy-santa-hat-pretzels_0", "quick-and-easy-santa-hat-pretzels_1", "quick-and-easy-santa-hat-pretzels_2", "quick-and-easy-santa-hat-pretzels_3", "quick-and-easy-santa-hat-pretzels_4"]} {"id": "RECIPE_189", "question": "What is the first step in preparing 'Quick and Easy Santa Hat Pretzels'?", "provenance": [40122], "ground_truth": "The first step in preparing 'Quick and Easy Santa Hat Pretzels' is to dip the pretzel in the white icing. It is recommended to use a butter knife to spread the icing smoothly.", "images_list": ["quick-and-easy-santa-hat-pretzels_1"]} {"id": "RECIPE_190", "question": "What\u2019s the best way to prepare a delicious baked chicken that\u2019s full of flavor and moisture?", "provenance": [40123], "ground_truth": "Introduction: Mouthwatering Baked Chicken. This has been waiting for upload since the beginning of January, but I have been feeling like crap for a while and not wanting to do anything. The juicy flavorful baked chicken in this post, is so good you'll want to make it every week. This makes 4 servings I was at a church Christmas dinner, where they served this awesome chicken, that was super juicy, tasty, and oh so good. I knew I wanted to have it again, it was that good, but I unfortunately didn't get the recipe. As you may well know, you don't always need a recipe to create in the kitchen, so I decided to recreate, my own version of the dish. You can thank me later =] Step 1: Gather the Necessities. For this dish you will only need a few things, but together they will turn ordinary chicken into extraordinary. Get yourself some: Italian Breadcrumbs 1/3-1/2 cup Parmesan Cheese\u00a01/3 cup Bacon 3-4 pieces\u00a0 Best Foods- Creamy Balsamic Mayonnaise/Dressing\u00a02/3 cup And of course some boneless skinless Chicken Brest You will also need some kitchen tools, like a baking sheet, mat or foil, a rubber spatula, and a small mixing bowl. Step 2: Let's Get Started. Time to get cooking, go cook and crisp up your \u00a0bacon, while that's cooking mix up the cheese and mayonnaise, then crumble and fold the bacon in. Step 3: Next. Preheat your oven to 375\u00b0 and get out some foil or a baking mat to line your sheet, we want to make sure we get the flavors going throughout the whole breast, so spread a little of the mixture on the pan before placing your chicken. Start covering each piece with the rest of the mayonnaise mixture, making sure to get the sides.\u00a0 Step 4: Cover With Crumbs and Bake. Completely cover the chicken with a layer of bread crumbs, again making sure to get the sides. *This part tends to get a little messy, but that's ok right. ;] Now bake the chicken for about 12-15 minutes or until done, you really need to keep an eye on this because it can over cook real fast on you. Depending on where you live and your oven type, you may need to adjust cooking temperature/time. \u00a0 Step 5: Dig In!. Once the chickens done, you should let it rest a few minutes to set the flavors and juices. Then just dig in, to the deliciousness of this fine dish.", "images_list": ["mouthwatering-baked-chicken_0", "mouthwatering-baked-chicken_1", "mouthwatering-baked-chicken_2", "mouthwatering-baked-chicken_3", "mouthwatering-baked-chicken_4", "mouthwatering-baked-chicken_5"]} {"id": "RECIPE_191", "question": "What steps should be taken to prepare the chicken before baking it in the 'Mouthwatering Baked Chicken' recipe, and how long should it be baked?", "provenance": [40123], "ground_truth": "Before baking 'Mouthwatering Baked Chicken,' you should completely cover the chicken with a layer of bread crumbs, making sure to get the sides. Bake the chicken for about 12-15 minutes or until done, while keeping an eye on it to avoid overcooking.", "images_list": ["mouthwatering-baked-chicken_4"]} {"id": "RECIPE_192", "question": "What are the best techniques for creating a delicious raspberry chocolate blood sauce for festive treats?", "provenance": [40124], "ground_truth": "Introduction: Raspberry Chocolate \"Blood\" Sauce. Perfect for cupcakes, cookies, and all your spooky dessert needs.Ingredientsred food coloring (I prefer gel colors, but you could probably use the liquid kind although it will take more to get the same intensity of color)corn syrupcocoa powder or chocolate syrupseedless raspberry jelly or jam (or strawberry would work) Step 1: Make a Cocoa Paste. (if you are using chocolate syrup, you can skip this step and use the syrup as is)Put a tiny amount of cocoa powder and water in a bowl and mix until you get a thick paste. Basically, you want all the clumps of cocoa dissolved so they don't create lumps in the blood (although that could look pretty gross...). Step 2: Mix the \"blood\". In a small bowl, mix together the jelly (if using), corn syrup, and little bit of food coloring. You should get a bright red but somewhat thin syrup. Add the cocoa paste a little bit at a time until the syrup darkens and looks like blood. Step 3: Make It Bleed. That's it!I used mine to decorate cupcakes, but you can use it for whatever Halloween treat you're making.", "images_list": ["raspberry-chocolate-blood-sauce_0", "raspberry-chocolate-blood-sauce_1", "raspberry-chocolate-blood-sauce_2", "raspberry-chocolate-blood-sauce_3"]} {"id": "RECIPE_193", "question": "In the process of making 'Raspberry Chocolate Blood Sauce,' how do you create a cocoa paste, and what is its significance?", "provenance": [40124], "ground_truth": "To create a cocoa paste for the 'Raspberry Chocolate Blood Sauce,' combine a tiny amount of cocoa powder with water in a bowl and mix until you achieve a thick paste. This step is significant because it ensures that all clumps of cocoa are dissolved, preventing lumps from forming in the finished sauce.", "images_list": ["raspberry-chocolate-blood-sauce_1"]} {"id": "RECIPE_194", "question": "How should the beef be prepared for 'Peruvian Beef Tenderloin Skewers - Anticucho De Lomo' before grilling, and what grilling technique should be used?", "provenance": [40125], "ground_truth": "Before grilling 'Peruvian Beef Tenderloin Skewers - Anticucho De Lomo,' the beef should be cubed and marinated. During grilling, place the skewers along one side of the grill for 2 minutes, then rotate them 1/4 turn and add more skewers, repeating this process until all sides are grilled.", "images_list": ["peruvian-beef-tenderloin-skewers-anticucho-de-lomo_5"]} {"id": "RECIPE_195", "question": "What\u2019s the best way to prepare a delicious summer berry cobbler from scratch?", "provenance": [40126], "ground_truth": "Introduction: Summer Berry Cobbler. This is a great refreshing dessert that can be served warm or cold Step 1: Ingredients. Filling:5 cups berries3/4 cup sugar2 tablespoons cornstarch1/4 teaspoon saltFor biscuit:1 3/4 cup flour1 3/4 teaspoons baking powder1/4 cup sugar1/4 teaspoon salt6 tablespoons heavy cream or whole milk Step 2: Steps. Filling:Mix together sugar, cornstarch, and salt in a large bowlPour the mixture into a 9-inch panBiscuitWhisk together flour, baking powder, sugar, and salt.Cut in cold butter and mash with utensil or hands to make small dough balls about the size of peasKnead the dough twice and start shaping balls and flattening themBake cobbler until berries are bubbling and biscuits are golden brown about an hours Step 3: Results. This dessert is a summer classic", "images_list": ["summer-berry-cobbler_0", "summer-berry-cobbler_1", "summer-berry-cobbler_2", "summer-berry-cobbler_3"]} {"id": "RECIPE_196", "question": "How do you prepare the filling and biscuit dough for 'Summer Berry Cobbler' before baking?", "provenance": [40126], "ground_truth": "To prepare the filling for 'Summer Berry Cobbler,' mix together sugar, cornstarch, and salt in a large bowl, then pour the mixture into a 9-inch pan. For the biscuit dough, whisk together flour, baking powder, sugar, and salt, cut in cold butter, and mash to form small dough balls. Knead the dough twice, shape it into balls, and flatten them before placing on top of the filling.", "images_list": ["summer-berry-cobbler_2"]} {"id": "RECIPE_197", "question": "What\u2019s the best way to craft a refreshing batch of homemade limoncello?", "provenance": [40127], "ground_truth": "Introduction: Limoncello Recipe. Limoncello is a classic Italian liqueur. The process involves using the zest of the lemon peels, which are high in oils, and then steeping in alcohol to impart the lemony-flavour. Traditionally this lovely liquor is made from Sorrento lemons, but common Eureka lemons are just as good.\u00a0\nYou can easily make your own version on limoncello with lemons (or just about any other citrus fruit), splash of sweetener and a healthy dash of vodka. \u00a0What are you waiting for? Grab some lemons and follow along to make your own variant of this delicious mouth-puckering drink!\nWhen life gives you lemons, make limoncello! Step 1: Ingredients + Supplies. ingredients:\n\t\t\t\t\t\t\tcitrus fruit / fruit\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tlemons\n\t\t\t\t\t\t\t\t\tlimes\n\t\t\t\t\t\t\t\t\tgrapefruits\n\t\t\t\t\t\t\t\t\t(kiwi)\n\t\t\t\t\t\t\tgrain alcohol /\u00a0vodka (any type)\n\t\t\t\t\t\t\tsugarsupplies:\n\t\t\t\t\t\t\tcheese grater\n\t\t\t\t\t\t\tglass bottles / jars\n\t\t\t\t\t.\n\t\t\t\t\t\u00a0\nGrain alcohol is ideal as it's high in alcohol content and is flavourless, however it's not available in some places. Vodka works just fine.\n Step 2: Zest Fruit. Using the fine grating side of a cheese grater, take the zest off your fruit. The zest of the fruit is the coloured portion of the fruit skin and the white portion below is called the pith, the zest holds the oil of the fruit while the pith is bitter. You want all zest and no pith.\u00a0\nEach jar was filled with fruit zest. For the kiwi I sliced into small segments and then muddled the pieces in the jar. After, each jar was filled with vodka.\u00a0The remaining fruit can be made into a citrus meringue,\u00a0squeezed to make fresh juice, or maybe you can find some creative uses.\u00a0 Step 3: Wait. After filling each jar was capped and set aside to steep for about 10 days, shake every few days to ensure a good mix.\nDuring this time the zest will infuse the vodka with flavour and colour. Ensure your zest (or fruit) is completely submerged in alcohol to prevent the fruit from rotting while it's steeping. Step 4: Strain + Sweeten. After the zest has steeped in vodka for a few days it's time to strain. Using a cheesecloth and a funnel transfer the zesty-vodka to a clean bottle. I chose a decorative bottle, but any bottle with a resealable cap will work.\nMake sure to squeeze the\u00a0cheesecloth after straining to ensure all liquid is removed from the zest.\nNext a solution of simple syrup (equal parts sugar and water) was added to the strained liquid, this will make the drink more\u00a0palatable\u00a0and less bitter. The amount of syrup to add depends on personal taste. I used about 90ml (3 fl.oz) pf simple syrup for 270ml (9fl.oz) of alcohol.\u00a0 Step 5: Serve!. Limoncello is served chilled (in chilled glasses) and typically consumed after dinner as a digestif, but is great any time you want a tart refreshment. Try it over vanilla ice cream for a zesty twist on your dessert!Enjoy!\nDid you make your own version limoncello? Post a picture in the comments below and earn a 3-month Pro Membership to Instructables.com!", "images_list": ["limoncello-recipe_0", "limoncello-recipe_1", "limoncello-recipe_2", "limoncello-recipe_3", "limoncello-recipe_4", "limoncello-recipe_5"]} {"id": "RECIPE_198", "question": "What is the process for straining the limoncello and adding simple syrup to sweeten it?", "provenance": [40127], "ground_truth": "In the 'limoncello-recipe,' after allowing the zest to steep in vodka for a few days, you strain the mixture using a cheesecloth and a funnel to transfer the zesty-vodka into a clean bottle. After straining, you add a solution of simple syrup, made from equal parts sugar and water, to the strained liquid to enhance its sweetness. The amount of syrup added can vary based on personal taste.", "images_list": ["limoncello-recipe_4"]} {"id": "RECIPE_199", "question": "How should you mix the flour, sugar, and baking powder when making 'Saut\u00e9ed Apple Shortcake'?", "provenance": [40128], "ground_truth": "When making 'Saut\u00e9ed Apple Shortcake,' you should mix the flour, sugar, and baking powder in a large bowl until a fine, clump-free powder forms.", "images_list": ["sauteed-apple-shortcake_2"]} {"id": "RECIPE_200", "question": "What is the process for crafting a fun and spooky roadkill opossum meatloaf that will wow my Halloween guests?", "provenance": [40129], "ground_truth": "Introduction: Roadkill Opossum Meatloaf. If you're in need of an easy gruesome Halloween meal then you've come to the right place. Nothing like roadkill to remind the kiddos that vegetables ain't so bad! The visual of this meatloaf will have a huge impact with very little effort on your part. Step 1: Ingredients . Almost everyone has a favorite go-to meatloaf recipe. That part is obviously interchangeable which makes this even more fun. Here are a couple of things you will need on top of your recipe to create the opossum-(5lbs) ground beef(4) chicken feet(1) beet (with a thick root if possible)(1) white onion (1/2) cup catsup(1) black oliveHere is my Meatloaf recipe:2 eggs1/2 cup grated Parmesan cheese1 white onion grated1/2 cup bread crumbs1 tbs salt1 tea pepper1/4 cup best foods mayo (yes I said mayo) Step 2: Making the Opossum. First you will make the tail by cutting the beet leaving the center as the widest part of the tail. You want the width to taper to the root. Then cut onions into teeth shapes.Mix all of your meatloaf ingredients. Form a large oval mound and place on the pan leaving room for the tail to curl next to one side and the head on the other. For the head you form a round dome and a triangle for the snout. I made a little crease in the snout for the upper and lower jaw. Use a picture of a real Opossum for reference. After your shape is looking good you will stick you tail in. Press the meet around it to make sure it stays in when cooked. Do the same with the chicken feet. I had two larger ones I placed in the back and two smaller ones in the front. Then add your onion teeth. Add as many as you like. For the eyes I cut an olive in half and pressed them into the skull. Last I spread catsup all over the top. You can replace this with any glaze you like. Cheese will also give a nice burnt effect. Bake at 350 for one hour. Step 3: Roast Body Part Veggies. To serve with this gruesome meatloaf I chose root vegetables. Beets for bloody hearts, parsnips for sawed bones, and baby carrots for fingers. For the carrots I cut a nail area at the end and slivers on the opposite end for the knuckle. Chop the beats and parsnips. Cover in oil, salt, pepper and minced garlic. Spread on a baking sheet. Bake at 350 for an hour. Step 4: Opossum Meatloaf. Surround the meatloaf with your diabolical veggies and serve to whoever dares to eat it!When you cut the tail it leaves a red 'blood' spot from the tail, muahaha. Hope you guys get inspired by it!", "images_list": ["roadkill-opossum-meatloaf_0", "roadkill-opossum-meatloaf_1", "roadkill-opossum-meatloaf_2", "roadkill-opossum-meatloaf_3", "roadkill-opossum-meatloaf_4"]} {"id": "RECIPE_201", "question": "How should you shape the meatloaf to resemble an opossum for the dish 'Roadkill Opossum Meatloaf,' and what ingredients are specifically used for the tail and head?", "provenance": [40129], "ground_truth": "To shape the meatloaf for 'Roadkill Opossum Meatloaf,' form a large oval mound for the body, a round dome for the head, and a triangle for the snout. The tail is made from a beet, which tapers to the root, while the head is shaped from the meatloaf mixture and includes a crease to indicate the upper and lower jaw.", "images_list": ["roadkill-opossum-meatloaf_2"]} {"id": "RECIPE_202", "question": "What\u2019s the best way to create a light and fluffy coconut cake that\u2019s gluten-free?", "provenance": [40130], "ground_truth": "Introduction: Coconut Cake. This recipe makes a very light, fluffy, and sweet gluten free coconut cake (that can be made refined sugar free and dairy free as well). This cake would be delicious topped with vanilla cream cheese frosting, coconut frosting, or chocolate frosting. The frosting I used for this cake was this Chocolate Buttercream Frosting.If you have any questions about the recipe, please comment below! Step 1: Ingredients. Ingredients\u00be cup rice flour\u00be cup cornstarch, tapioca starch, or potato starch2 tablespoons coconut flour1 teaspoon guar gum or xanthan gum\u00bc cup sugar (for refined sugar free version skip the sugar and add \u00bc cup more honey instead)\u00bd teaspoon salt1 teaspoon baking powder\u00bd teaspoon baking soda\u00bd cup honey\u00bc cup coconut oil (not coconut butter)\u00bc cup butter (for dairy free version use coconut butter or olive oil)1 large egg1 cup coconut milk (from the carton, not the can)1 tablespoon vanilla extract3 tablespoons sour cream (for dairy free version use mayonnaise--adds moistness)1 tablespoon apple cider vinegar\u00bd cup coconut, lightly toasted in oven Step 2: Instructions. Preheat the oven to 350 degrees F.Grease two 8 inch springform cake pans.Combine the dry ingredients in a medium sized bowl (rice flour, cornstarch, coconut flour, guar gum, sugar, salt, baking powder, and baking soda). Set aside.Melt the honey, coconut oil, and butter together in a small saucepan on medium low heat or in the microwave.While the honey/oil/butter is melting, use your electric mixer to blend together the egg, coconut milk, vanilla extract, sour cream, and apple cider vinegar.Add the melted honey, coconut oil, and butter. Beat until combined.Add the dry ingredients and the lightly toasted coconut. Stir until just combined.Divide the batter evenly between the two cake pans.Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.Cool the cakes completely before frosting with frosting of choice.Sprinkle with more toasted coconut.Best served the day it is baked, but you can serve it the next day.", "images_list": ["coconut-cake-1_0", "coconut-cake-1_1", "coconut-cake-1_2"]} {"id": "RECIPE_203", "question": "For making 'Coconut Cake,' what temperature should I preheat the oven to, and what preparation is needed for the cake pans?", "provenance": [40130], "ground_truth": "To make 'Coconut Cake,' you should preheat the oven to 350 degrees F and grease the two 8 inch springform cake pans before pouring in the batter.", "images_list": ["coconut-cake-1_2"]} {"id": "RECIPE_204", "question": "What are the essential steps for creating a delightful Witches Brew cupcake that resembles a creepy cauldron?", "provenance": [40131], "ground_truth": "Introduction: Witches Brew, Creepy Cauldron. Start by making a basic cupcake. Take off the cupcake case that it was baked in so that you just have the cake.\u00a0 Step 1: Naked Cake. Use a knife to coat the whole cake with a thin layer of buttercream, it doesn't have to be perfect, just coated enough that the icing with grip it.\u00a0 Step 2: . Now colour some ready roll icing with black gel food colouring until it is a good dark black colour and is really mixed in. Put plenty of icing sugar on your work surface and then roll out the black icing into a disc big enough to cover your little cupcake. Smooth the disk of icing over the cupcake and keep rubbing your hands over it until the extra icing sugar and the wrinkles and folds have been smoothed out of it. Trim the extra icing away from the top of the cake so that you have one face open. Next roll a sausage of black icing about 1/2cm thick and then fix it around the open face of the cake to make a lip for the cauldron. It should stick itself on if you are working quickly, if not you may need a little confectioners glue or a little water to help it stick.\u00a0 Step 3: Adding the Bubbles. Using a piping bag and wilton icing round tip number 12, pipe little disks of icing over the top of the cake to look like bubbles. I'm afraid this was my first attempt at icing with a piping bag so forgive the uneven bubble sizes! Next I used some tiny bits of white readyroll icing and made them into little balls then stuck a tiny ball of black in the middle to make them look like eye balls and threw them on top of the bubbles. I then used a little orange readyroll icing and rolled it into tiny sausages to look like fingers and threw them in the cauldron too. At the side I added a little stick of black readyroll icing to look like the big mixing spoon.\u00a0\nSorry my camera is terrible. Step 4: . That's it! Eat and enjoy, but be warned, the boys all loved these cakes but felt the need to flick the little eyeballs at each other *sigh*\nNext time I would colour the cake mix with a little green colouring so the colour runs all the way through or maybe push a jelly worm into the middle of the cake.\nIf making them for grown ups try soaking those gummi bear sweets in vodka over night and they get huge, then cut a little hole in the cake and hide a gummi in the middle of each cauldron.\u00a0", "images_list": ["witches-brew-creepy-cauldron_0", "witches-brew-creepy-cauldron_1", "witches-brew-creepy-cauldron_2", "witches-brew-creepy-cauldron_3", "witches-brew-creepy-cauldron_4"]} {"id": "RECIPE_205", "question": "How should black icing be prepared and applied to the cupcake when making 'Witches Brew, Creepy Cauldron'?", "provenance": [40131], "ground_truth": "To make 'Witches Brew, Creepy Cauldron,' the black icing should be coloured with black gel food colouring until it reaches a good dark black colour, then rolled out into a disc big enough to cover the cupcake. The disk of icing is then smoothed over the cupcake and trimmed, with a sausage of black icing used around the open face to create a lip for the cauldron.", "images_list": ["witches-brew-creepy-cauldron_2"]} {"id": "RECIPE_206", "question": "What steps should you take to prepare the tea bag for filling it with crushed cereal when making 'cereal-tea'?", "provenance": [40132], "ground_truth": "To prepare the tea bag for filling it with crushed cereal when making 'cereal-tea,' you should disassemble the tea bag by unsealing it, paying attention to how it is folded and how the string is anchored. Then, empty the tea, remove the staples and the paper handle, and keep the string.", "images_list": ["cereal-tea_3"]} {"id": "RECIPE_207", "question": "What\u2019s the best way to prepare a vibrant plate of Huevos Benedictos that will impress my guests?", "provenance": [40133], "ground_truth": "Introduction: Huevos Benedictos (Mexican Eggs Benedict). \u00a0 Try this beautiful and elegant central american version of Eggs Benedict.\u00a0 Served on half an English muffin fried on one side in chorizo oil, topped with the finely sliced and fried chorizo, sliced avocado a perfectly poached egg, salsa, a silky\u00a0hollandaise sauce and finally garnished with paprika and chili flakes This simple and straight forward recipe with will wow your friends because of how professional and impressive the final plate looks, and ultimately turn you in to a cooking pro.\n Step 1: Hollandaise Sauce. To make a\u00a0Hollandaise sauce you will need : 1 egg yolk 60 g butter pinch of salt 1/2 teaspoon lemon juice 1/2 teaspoon vinegar white place Large bowl over a simmering pan of water and turn off the heat. Melt butter in a pan. Picture 2 whisk eggs in large bowl. Picture 3-4 The eggs yolks should start to thicken. Step 2: Whisking the Hollandaise Sauce. once the egg yolks have thickened its time to add the the melted butter, \u00a0this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold. once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done. Add pinch of salt add 1/2 teaspoon lemon add 1/2 teaspoon vinegar\u00a0 Step 3: Poaching the Egg.. Add salt and a good gulp of white vinegar to the water. once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together. Your egg is ready \u00a0to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone. \u00a0\u00a0 Step 4: Preparing the Huevos Benedictos. Ingredients: 1/2 English Muffin 2 inches of Chorizo 1/4 Avocado sliced 1 Egg poached 1 Tbsp Salsa Paprika and chili flakes to garnish. Fry the half of English muffin in chorizo oil. Picture 1 Place the Fried chorizo sliced on top. Picture 2 Place the Avocado sliced on next. Picture 3 Next place the Poached egg on top. Picture 4 Followed by a tablespoon of salsa. Picture 5 and a ladle full of\u00a0Hollandaise sauce. Picture 6 Step 5: . ", "images_list": ["huevos-benedictos-mexican-eggs-benedict_0", "huevos-benedictos-mexican-eggs-benedict_1", "huevos-benedictos-mexican-eggs-benedict_2", "huevos-benedictos-mexican-eggs-benedict_3", "huevos-benedictos-mexican-eggs-benedict_4", "huevos-benedictos-mexican-eggs-benedict_5"]} {"id": "RECIPE_208", "question": "What are the steps to prepare the Hollandaise sauce for 'Huevos Benedictos (Mexican Eggs Benedict),' and what ingredients do you need?", "provenance": [40133], "ground_truth": "To prepare the Hollandaise sauce for 'Huevos Benedictos (Mexican Eggs Benedict),' whisk 1 egg yolk in a large bowl placed over simmering water, then slowly add melted butter while continuously whisking until the mixture thickens. The ingredients needed are 1 egg yolk, 60 g butter, a pinch of salt, 1/2 teaspoon lemon juice, and 1/2 teaspoon vinegar.", "images_list": ["huevos-benedictos-mexican-eggs-benedict_1"]} {"id": "RECIPE_209", "question": "What specific dry ingredients should I measure in Step 1 for making 'Mutt Chow (Puppy Chow and Trail Mix)'?", "provenance": [40134], "ground_truth": "In Step 1 of 'Mutt Chow (Puppy Chow and Trail Mix),' you should measure Chex cereal, raisins, pretzels, peanuts, and chocolate candies, and then place them into a large mixing pan and set aside.", "images_list": ["how-to-make-mutt-chow-puppy-chow-and-trail-mix_1"]} {"id": "RECIPE_210", "question": "What\u2019s the best way to craft a delicious witches brew cocktail that captures the spirit of Halloween?", "provenance": [40135], "ground_truth": "Introduction: Witches Brew. Witches Brew\nHalloween is looming just around the corner, and I believe it's safe to say that Fall has officially arrived.\u00a0 Grocery stores are filling their pumpkin inventories, and the Mums are in full bloom.\u00a0 Oh yea, and all the leaves on the trees are changing colors!\u00a0 This cocktail, called witches brew, is made with two simple ingredients,\u00a0 Whiskey and Blood red orange juice.\u00a0 Nothing says Halloween like blood red oranges right? Or maybe just blood\u2026 mwhahaha! [evil laugh]\nBrew Some:\n2oz Jim Beam Red Stag Straight Kentucky Bourbon (Black Cherry is what I used but after tasting it I highly doubt you can tell the difference)\n5oz Blood Red Orange Juice (That's a thing now)\nPour the whiskey into a highball glass filled with ice and add the orange juice on top.\u00a0 Mix well.\u00a0 Garnish with an orange wheel and enjoy the witches brew.", "images_list": ["witches-brew_0"]} {"id": "RECIPE_211", "question": "What are the two main ingredients in 'Witches Brew' and how should they be combined to prepare the cocktail?", "provenance": [40135], "ground_truth": "The two main ingredients in 'Witches Brew' are 2 oz of Jim Beam Red Stag Straight Kentucky Bourbon and 5 oz of Blood Red Orange Juice. To prepare the cocktail, pour the whiskey into a highball glass filled with ice, then add the orange juice on top and mix well.", "images_list": ["witches-brew_0"]} {"id": "RECIPE_212", "question": "After browning the chicken thighs for 'Pressure Cooker Chicken Noodle Soup,' what should I do next with the vegetables?", "provenance": [40136], "ground_truth": "After browning the chicken thighs in 'Pressure Cooker Chicken Noodle Soup,' you should saut\u00e9 the veggies by adding in the celery, carrots, and onion. Cook them until the onions are translucent, and then add garlic.", "images_list": ["pressure-cooker-chicken-noodle-soup_4"]} {"id": "RECIPE_213", "question": "What steps should I follow to prepare nettles for cooking in 'The Penultimate Nettle Guide' and how can I safely handle them?", "provenance": [40137], "ground_truth": "Start by picking off the leaves, wash the leaves and then dry them in a salad spinner or with paper towel. ", "images_list": ["the-penultimate-nettle-guide_3"]} {"id": "RECIPE_214", "question": "What is the process for creating a rich and flavorful Pedernales River Chili Con Carne?", "provenance": [40138], "ground_truth": "Introduction: Pedernales River Chili Con Carne V. 2.0. Chili Con Carne (Peppers with Meat) is the Official Dish of Texas and as a natural born Texan I would like to think I have a pretty good handle on what makes a good bowl of red.\u00a0 I have tried MANY different recipes and I have found this to be the best tasting, easy to prepare chili out there. The list of ingredients is short, the preparation is simple and I guarantee your guests will love it.\nBy the way, you will notice there are no beans in my recipe. True chili does not contain beans. Beans are great on the side but anyone that says beans go in chili is either misinformed or itching for a whoopin.\nHere is the list of ingredients:\n4 pounds of lean beef, chili or hamburger grind\n2 tablespoons of bacon drippings\n1 large white onion, chopped\n2 teaspoons of minced garlic\n3 teaspoons of salt\n1 teaspoon of Mexican oregano\n1 teaspoon of ground cumin\n1 28 ounce can of diced tomatoes\n1 15 ounce can of tomato paste\n2 cups of boiling water\n6 tablespoons of chili powder Step 1: Melt the Bacon Drippings. Melt the bacon drippings in a large stock pot over medium heat.\nBacon drippings are a staple here in Texas. They make everything better except for maybe coffee and fruit salad.\u00a0\nIf you don't have bacon drippings you can use vegetable oil but your chili won't be as good as it could be. Step 2: Add the Meat. When the bacon drippings are melted add your meat.\nBrown the meat evenly and then drain off the excess grease. Step 3: Onions and Garlic. Add the onions and garlic. Stir frequently and cook until the onions are translucent. Step 4: Dump in the Rest!. Add the remaining ingredients and stir well.\nThe amount and kind of chili powder you add is entirely up to you. We tend to like a lot of heat here in Texas so I usually go with 4 or 5 tablespoons of hot chili powder along with 1 or 2 tablespoons of mild chili powder.\nAllow the mixture to come to a boil and then reduce the heat so that the chili simmers. Allow the chili to simmer uncovered for 1 hour stirring occasionally. Step 5: Enjoy!. You can eat the chili as soon as it is done but to be honest it is much better the next day after the flavors have had a chance to mellow and meld.\nYou can eat the chili as it is with perhaps beans and cornbread, Yankee style over spaghetti or perhaps as another classic Texas dish - Frito Pie! Just pour the chili over Fritos and cheddar cheese.", "images_list": ["pedernales-river-chili-con-carne-v-20_0", "pedernales-river-chili-con-carne-v-20_1", "pedernales-river-chili-con-carne-v-20_2", "pedernales-river-chili-con-carne-v-20_3", "pedernales-river-chili-con-carne-v-20_4", "pedernales-river-chili-con-carne-v-20_5"]} {"id": "RECIPE_215", "question": "In the process of making 'Pedernales River Chili Con Carne V. 2.0', what steps should I take to prepare the meat after melting the bacon drippings?", "provenance": [40138], "ground_truth": "In 'Pedernales River Chili Con Carne V. 2.0', after melting the bacon drippings, you should add the meat, brown it evenly, and then drain off any excess grease.", "images_list": ["pedernales-river-chili-con-carne-v-20_2"]} {"id": "RECIPE_216", "question": "In the preparation of 'Almond Halwa,' how do I create the almond paste, and what ingredient should I add to facilitate blending?", "provenance": [40139], "ground_truth": "To create the almond paste for 'Almond Halwa,' take the peeled almonds and blend them in a blender. You should add 1/4 cup of milk to assist in blending.", "images_list": ["almond-halwa_2"]} {"id": "RECIPE_217", "question": "What is the process for rolling out and shaping the gingerbread pieces for 'Harry Potter - the Weasley's Burrow Gingerbread House,' and what tools do you recommend using?", "provenance": [40140], "ground_truth": "To roll out and shape the gingerbread pieces for 'Harry Potter - the Weasley's Burrow Gingerbread House,' sprinkle a bit of flour on your dough rolling surface and use two pieces to gauge thickness while rolling out the dough. I recommend using a rolling pin for even rolling, a sharp paring knife for cutting your shapes, and a dull butter knife to add details to the gingerbread pieces.", "images_list": ["harry-potter-the-weasleys-burrow-gingerbread-ho_4"]} {"id": "RECIPE_218", "question": "What\u2019s the best way to prepare a healthy single-serving no-bake cheesecake that\u2019s both delicious and guilt-free?", "provenance": [40141], "ground_truth": "Introduction: Healthy and Delicious Single-serving No-bake Cheesecake!. Never feel guilty again for eating buttery or unhealthy cakes! Do not renounce to the pleasure of eating a yummy cheesecake! Here I present you the healthiest cheesecake you will ever find on the internet! I hope you enjoy it! It is so easy and quick to make, it has only six ingredients and you just have to leave it overnight in the fridge and you can enjoy it the next morning (that's an extra point if you are rushing for work or school every morning).Please vote for me in the ''20 minutes meal challenge'' contest! I will appreciate it! Step 1: . Step 1: Gather your tools and Ingredients.Tools:- Hand wisk.- Instrument to make purees. Or you could use a colander to give the cheese a more creamy texture.Ingredients:- Cottage cheese.- Any kind of Milk.- Lemon juice.- Honey or sugar. I mixed them both.- Blueberry, or any kind of berry, jam. I used raspberry and lychee jam.- Crackers, for the base. Step 2: Step 2: Create the Smooth, Creamy Texture.. Pass your cheese through the colander and mix it well. Then add 10 ml of milk or so, mix until you reach your desired smooth consistency. Step 3: Step 3: Add Lemon Juice and Honey/sugar.. First add your sweetener, I used 1tsp of honey and 1/2 tsp of white sugar. You can adjust this step to taste. Afterwards, pour a few drops of lemon juice, it will condensate the mixture when you place it in the fridge overnight and you will get a cheesecake texture, plus a yummy flavour. Step 4: Step 4: Start Layering. Crumble your Crackers and pour your cheese mixture on top of it. Place your jam on the cheese and top it all off with a few crumbles of your crackers! Done! ", "images_list": ["healthy-and-delicious-single-serving-no-bake-chees_0", "healthy-and-delicious-single-serving-no-bake-chees_1", "healthy-and-delicious-single-serving-no-bake-chees_2", "healthy-and-delicious-single-serving-no-bake-chees_3", "healthy-and-delicious-single-serving-no-bake-chees_4"]} {"id": "RECIPE_219", "question": "What steps are involved in achieving a smooth, creamy texture for the cheese mixture in a 'Healthy and Delicious Single-serving No-bake Cheesecake'?", "provenance": [40141], "ground_truth": "To achieve a smooth, creamy texture for the cheese mixture in a 'Healthy and Delicious Single-serving No-bake Cheesecake,' pass your cheese through a colander and mix it well. After that, add about 10 ml of milk, mixing until you reach your desired smooth consistency.", "images_list": ["healthy-and-delicious-single-serving-no-bake-chees_2"]} {"id": "RECIPE_220", "question": "What is the overall process for crafting a delightful gingerbread Tardis alongside the Doctor?", "provenance": [40142], "ground_truth": "Introduction: How to Make a Gingerbread Tardis (with Doctor). Travel through time and relative dimension in space deliciously!\u00a0\nThis is a fun project that doesn't require a lot of baking experience.\u00a0 It's easier than a Tardis cake, for example, and it keeps longer.\u00a0 It does require a a good bit of working space, but no exotic ingredients.\u00a0 Everything except the gumdrop on top of the Tardis was already in my kitchen. Step 1: Gather Your Materials. You'll need to make sure you have the following things:\n\tlots of countertop or table space\n\tpaper stencils-- you'll print these out in the next step\n\tmetal cookie sheets\u2014try to get ones that won\u2019t warp in the oven\n\tparchment paper\n\tcountertop mixer with dough attachment and whisk attachment\n\trubber/silicone spatulas\n\tfrosting bags and tips, or ziplock bags\n\tcandy thermometer (optional)\n\tmasking tape (optional)\n\tparing knife\n\tfrosting knife or table knife\n\tscissors\n\tlarge cereal box or other light cardboard\n\tpen/pencil\n\tmeasuring cups and spoons\n\trolling pin\n\tlarge metal mixing bowl, other bowls\n\tplastic wrap\n\tspatula\n\tcooling racks\n\thot mitts\n\tlarge shallow pan\n\twhisk\n\twater\n\t1 blue gumdrop or jellybean\n\ttoothpick\n\theavy items to prop up drying pieces (e.g. canned food or books)Check recipes if you're not sure you have enough of these items:\n\teggs\n\tpasturized egg whites (optional)\n\tpowdered sugar\n\tgel food colors\n\tlight brown sugar\n\tunsulfured dark molasses\n\tnonstick spray or oil\n\tall purpose flour\n\tbaking powder\n\tsalt\n\tground ginger, cinnamon, and cloves\n\tmilk\n\tvegetable shortening (Crisco) Step 2: Make Your Stencils. \n\tPrint out the templates found in this pdf.\u00a0 For reference, the front elevation and plan view have been included.\u00a0 Trace the paper templates onto light cardboard and cut them out.\u00a0 I used a large cereal box.\u00a0 Remember to label the cardboard pieces so you don't confuse them. Step 3: Make the Gingerbread Dough. \n\tThis recipe worked well for me, but feel free to use your own if you prefer.\n\t\u00be cup unsalted butter\n\t1 \u00bd cup light brown sugar, lightly packed\n\t1 cup unsulfured dark molasses\n\tnonstick spray or oil\n\t2 eggs\n\t1 tablespoon water\u00a0dry ingredients:\n\t5 \u00bd cups all purpose flour\n\t\u00bd teaspoon baking powder\n\t4 teaspoons ground ginger\n\t3 teaspoons ground cloves\n\t2 teaspoons ground cinnamon\n\t\u00bd teaspoon salt\n\tStir together the dry ingredients in a separate bowl and set aside.\u00a0 Cream the butter in a countertop mixer with a dough attachment. (You can do this recipe by hand, but only if you\u2019ve got plenty of upper body strength.\u00a0 A handheld mixer will not be strong enough.)\u00a0 Beat in the brown sugar and eggs.\u00a0 Coat the inside of a measuring cup with nonstick spray or a little oil, then measure out the molasses and add it to the mixing bowl.\u00a0 The oil prevents the molasses from sticking excessively to the measuring cup.\u00a0 Add the water to the mixing bowl and beat.\u00a0 Gradually beat in the dry ingredients, stopping the mixer occasionally to scrape down the sides.\u00a0 The dough should be very stiff, almost like Play-doh.\u00a0 If it is still too soft and sticky, add another half cup of flour.\u00a0\nDivide the gingerbread dough into 3 flattish patties, wrap them in plastic wrap, and refrigerate for at least an hour (up to two days). Step 4: Make the Gingerbread Pieces. \n Preheat oven to 350 degrees and prepare cookie sheets lined with parchment paper.\u00a0 Roll out \u00bc inch thick on parchment paper or a pastry mat, dusting with flour as necessary to avoid sticking.\u00a0 A quarter inch is thicker than you might normally roll cookies, so use a ruler to check.\u00a0 Lay templates on dough and cut out with paring knife.\u00a0 Make sure to cut out the right number of copies of each piece.\u00a0 \nUnstick the pieces by sliding the paring knife underneath them.\u00a0 Use a spatula to transfer the pieces to the cookie sheets with a minimum of distortion.\u00a0 It is a good idea to segregate small pieces on different cookie sheets than large ones, because of the difference in baking times.\u00a0 Once the pieces are on the cookie sheets, lay the templates back on top of them to check that they are still the right shape and size.\u00a0 Use any remaining dough to make anything you like\u2014gingerbread Daleks, K-9, or whatever.\n\t\u00a0Place cookie sheets in preheated oven.\u00a0 Do not overload the oven with more than 2 cookie sheets, because this will cause uneven heating.\u00a0 Watch the pieces through the oven door. \u00a0\u00a0Cooking time varies widely from the small pieces to the large ones.\u00a0 Small pieces are done in as little as 6 minutes, while large pieces could take 20 minutes or more.\u00a0 Pieces are done when their edges and corners start to darken.\u00a0 Don\u2019t overcook\u2014you can always put an undercooked piece back in if you have to.\n\t\u00a0\n\tWith the pieces still on the warm cookie sheets, place the templates back on top of them one last time.\u00a0 Trim the warm gingerbread as needed\u2014once it cools, it will be too brittle.\u00a0 Once the pieces are solid enough, transfer them to a rack to finish cooling. Step 5: Make the \"Glue\" Icing. \n\tRecipe:\n\t4 egg whites (Use 8 tablespoons of pasturized egg white product if you\u2019re worried about salmonella)\n\t5 1/3 cups powdered sugar\n\tgel food colors\n\tNote:\u00a0 There is a small, but measurable, risk inherent in using raw egg whites if you plan to eat your Tardis.\u00a0 This risk is greater for young children, pregnant women, people with compromised immune systems, and the elderly.\u00a0 Even clean, unbroken eggs can be contaminated inside.\u00a0 If you\u2019re worried, you can buy pasturized egg whites in a carton, though these may not foam as well.\n\t\u00a0\n\tFill the large, shallow pan with 1-3 inches of water and put it on the stovetop on medium heat.\u00a0 Clean the metal mixing bowl so that there is no grease, oil, or fat inside.\u00a0 Put the egg whites in the metal mixing bowl, and put it in the pan of water as a double boiler.\u00a0 Whisk the egg whites constantly for several minutes until they are warm to the touch (if you\u2019re using a candy thermometer, 120-130 degrees Fahrenheit, no more).\u00a0 Remove the bowl from the heat, put it immediately into the mixer with the whisk attachment.\u00a0 Starting out slow, build up to high speed.\u00a0 Beat until whites form stiff peaks (when you pull the beaters out, the whites form sharp, somewhat droopy points like a Tim Burton landscape).\u00a0 Gradually beat in the sugar.\u00a0\u00a0 \n\t\u00a0\n\tReserve about a quarter of the icing in a sealed container.\u00a0 Dye the rest dark blue with the gel coloring and put it in an icing bag with a piping tip, or in a ziplock bag with the corner cut off.\u00a0 Once this frosting dries, it is like plaster, but it is soluble in warm water. Step 6: Assemble Your Tardis. \n\tAssemble your Tardis in a place where you can leave the pieces without fear that they will be disturbed by unauthorized personnel or pets.\u00a0 As I was making this project, the gingerbread Doctor had to regenerate twice, having twice suffered a horrible fate at the jaws of ravenous dogs.\u00a0 (On the plus side, eating gingerbread seems to improve a dog\u2019s breath.)\n\t\u00a0\n\tGather some heavy items\u2014like cookbooks or canned goods-- to prop up pieces while they set.\u00a0 You can also use masking tape to help hold pieces until they set.\u00a0 Look carefully at the plan view diagram to see how to join the pieces, or the Tardis won\u2019t be square.\u00a0 If you\u2019ve broken any pieces, glue them back together with icing.\n\t\u00a0\n\tAssembly order:\n\t1. back+1 side, roof pieces to each other\n\t2. other side\n\t3. base\n\t4. roof\n\t5. front left\n\t6. top right\n\t7. front right door (I left it slightly open)\n\t8. frame edges\n\t9. signs\n\t\u00a0Glue the back to one of the sides first using the blue icing.\u00a0 Pipe a line along the edge and another line inside the angle of the join, like caulk.\u00a0 Don\u2019t worry too much if icing shows on the outside; that\u2019s why we dyed it blue.\u00a0 Prop the pieces up and leave them to set for at least an hour.\u00a0 While you\u2019re waiting, you can start on assembling the roof and decorating the Doctor.\u00a0 I used masking tape and a pop bottle lid to hold the roof pieces at an angle while they set.\n\t\u00a0\n\tOnce the back and first side have set, add the second side and leave it to set again.\u00a0 These first few pieces will need the longest setting time.\u00a0 After these, the Tardis will have a little more stability and you can get away with working faster.\u00a0 If something is misplaced, it\u2019s better to find out before the glue has set all the way (3 hours, give or take).\u00a0 \n\t\u00a0\n\tNext, glue the back and sides onto the base and glue the roof on.\u00a0 Stick the front left panel in place, making sure that there is space for the last pieces to fit in.\u00a0 Stick on the upper right panel, over the door opening.\u00a0 Put the door in at the angle you choose.\u00a0 Stick the upright frame edges in place (consult the plan diagram) and stick the top frame edges in place like lintels.\u00a0 Allow to set and stick the signs on.\u00a0\u00a0\u00a0 \u00a0\u00a0 Step 7: Decorate Your Doctor. Divide the reserved glue icing into small bowls for different colors, as many as you want for the doctor and his outfit.\u00a0 Remember to leave some white for decorating the Tardis if you haven\u2019t done that yet.\u00a0 Keep any icing you're not using sealed so it doesn't dry out.\nUse the gel colors to tint the icing.\u00a0 With gel coloring, a tiny bit goes a long way.\u00a0 Mix to get the colors you want; for example, combine red and green to get brown.\u00a0 Ice the Doctor.\u00a0 For the eleventh Doctor, you\u2019ll need brown for his coat shoes and hair, peach for his skin, red for the fez and his shirt stripes, white for his shirt, a tiny bit of purple for a bow tie, and a smidge of pink for his mouth.\u00a0 You already have blue for his pants.\u00a0 I also iced a little piece of toothpick to make a sonic screwdriver for him to hold.\u00a0 The tip of a toothpick is useful for icing the details on the Doctor, too. Step 8: Turn Your Tardis Blue. \n\tYou may choose to leave your Tardis a traditional gingerbread brown.\u00a0 If you want a blue Tardis, however, you will need to frost it because the molasses makes the gingerbread dough itself too dark to dye.\u00a0 This recipe is the kind of frosting you\u2019d get on a supermarket cake, chosen for spreadability, color, and shelf life, so don\u2019t expect it to taste as good as a buttercream.\u00a0I chose to use frosting instead of the plasticky-smooth rolled fondant that is de rigueur for cakes these days, because the Tardis is wooden and slightly battered.\n\t\u00a0\n\tBlue frosting for outside of Tardis:\n\t1/3 cup vegetable shortening (Crisco)\n\t1/8 teaspoon salt\n\t2 cups powdered sugar (more or less)\n\t2 tablespoons milk (more or less)\n\tCream the shortening and beat in the salt.\u00a0 Beat in the milk and gradually add the sugar.\u00a0 If the consistency isn\u2019t how you like it for spreading, add more sugar or milk as necessary.\u00a0 Color with gel coloring.\u00a0 This frosting tends to darken slightly on the surface as it dries.\u00a0\n\tMake sure the Tardis has securely set.\u00a0 To be safe, I let mine dry overnight before I frosted it.\u00a0 Frost the Tardis with a knife.\u00a0 If you are more of a perfectionist than I am, you can smooth it with a scrap of parchment paper as the frosting sets. Step 9: Add Decorative Details to the Tardis. \n\tPipe the windows on with white glue icing.\u00a0 I did this freehand, but if you are feeling very precise you can make the windows as squares on parchment paper and stick them onto the Tardis once they dry.\u00a0 Draw the square inset panels onto the Tardis freehand with the dark blue glue icing.\u00a0 Divide the window panes and write on the front sign with the dark blue icing, too.\u00a0 Spread dark blue as the background of the \u201cPolice Box\u201d signs.\u00a0 Write \u201cPolice Box\u201d on the signs in white.\u00a0 Glue the gumdrop on top. Step 10: Enjoy!. Have fun explaining to your family members what a Tardis is.\u00a0 \"No, Gramma, it only looks like a phone booth.\"", "images_list": ["how-to-make-a-gingerbread-tardis-with-doctor_0", "how-to-make-a-gingerbread-tardis-with-doctor_2", "how-to-make-a-gingerbread-tardis-with-doctor_4", "how-to-make-a-gingerbread-tardis-with-doctor_6", "how-to-make-a-gingerbread-tardis-with-doctor_7", "how-to-make-a-gingerbread-tardis-with-doctor_9"]} {"id": "RECIPE_221", "question": "What ingredients are needed to make the gingerbread dough for a Gingerbread Tardis, and how should its consistency be described?", "provenance": [40142], "ground_truth": "To make the gingerbread dough for a Gingerbread Tardis, you'll need \u00be cup unsalted butter, 1 \u00bd cup light brown sugar, 1 cup unsulfured dark molasses, 2 eggs, and the dry ingredients consisting of 5 \u00bd cups all-purpose flour, \u00bd teaspoon baking powder, 4 teaspoons ground ginger, 3 teaspoons ground cloves, 2 teaspoons ground cinnamon, and \u00bd teaspoon salt. The consistency of the dough should be described as very stiff, almost like Play-doh.", "images_list": []} {"id": "RECIPE_222", "question": "What\u2019s the best way to whip up these delightful Nutella croissants with just three ingredients?", "provenance": [40143], "ground_truth": "Introduction: 3-Ingredient Nutella Croissants (+ Video!). These easy peasy Nutella croissants only required three ingredients! They're easy and simply delicious! An added bonus: watch a guided video tutorial!Yield: makes 10 croissants Step 1: Video. Step 2: Ingredients. - 1 puff pastry sheet- 1 egg (& beat with 1 tsp of water to make egg wash)- 3/4 cup of nutella, softened (use about 1 tbsp for each croissant)", "images_list": ["3-ingredient-nutella-croissants-video_0"]} {"id": "RECIPE_223", "question": "What ingredients do I need to prepare '3-Ingredient Nutella Croissants,' and how should I prepare the egg for the recipe?", "provenance": [40143], "ground_truth": "To make '3-Ingredient Nutella Croissants,' the ingredients needed are: 1 puff pastry sheet, 1 egg (beaten with 1 tsp of water to create an egg wash), and 3/4 cup of softened Nutella (approximately 1 tbsp for each croissant).", "images_list": []} {"id": "RECIPE_224", "question": "What\u2019s the creative process for crafting delightful Medusa truffles that are both fun to make and eat?", "provenance": [40144], "ground_truth": "Introduction: Medusa Truffles. \nChocolate Truffles that are fun to make and fun to eat! Step 1: Ingredients. * 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped\n* 4 ounces unsweetened chocolate\n* 8 tablespoons unsalted butter\n* 1 (14 ounce) can sweetened condensed milk\n* White Chocolate spread\n* Gummy Worms\n* Licorice Whips\n* Candy necklace Step 2: Step 1. \n1. Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted.\n.\n2. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.\n3. Mold chocolate into balls, and place on a cookie sheet. Step 3: Step 2. \nPlace each truffle onto a stick and cover in white chocolate spread.\nCut apart the candy necklace and use the candy to make eyes. Step 4: Step 3. Cut a small piece of licorice to use for a mouth.\nPlace worms on the heads of your truffles to create your Medusas.\nFreeze for 30 minutes so worms take on a life of their own.\nEnjoy!", "images_list": ["medusa-truffles_0", "medusa-truffles_2", "medusa-truffles_3", "medusa-truffles_4"]} {"id": "RECIPE_225", "question": "What is the process for whipping up a batch of delicious apple oat protein pancakes?", "provenance": [40145], "ground_truth": "Introduction: Apple Oat Protein Pancakes. The best breakfast!!! Full of protein! Gluten Free! No sugar, flour, butter, or oil! And of course, delicious!! Step 1: Apple Oat Protein Pancakes. Ingredients1 scoop MTS Caramel Sutra whey (30g)1/4 cup quick oats (20g)2 T unsweetened applesauce (30g)3 T egg substitute (46g)2 T unsweetened almond milk (30ml)1/2 t cinnamon1/2 t baking powder1/2 small apple (25g) feel free to use more!sweetener if desired Instructions Mix all ingredients except appleCut apple into small pieces and add (I remove skin)Let batter sit for 5 min (will thicken)Coat pan with nonstick spray and cook on medium to low heat NotesFeel free to try other flavors of protein powder (vanilla, cinnamon, peanut butter...)Real eggs and any kind of milk will work**This entire stack is only 250 calories 3F 24C 28P****Order MTS whey:Tiger Fitness http://bit.ly/1LihEWz Use code KIM to save 5% on all MTS products (must spend $49)MTS Nutrition http://bit.ly/1rf025v Use code KH30 to save 30% on your total order!", "images_list": ["apple-oat-protein-pancakes_0", "apple-oat-protein-pancakes_1"]} {"id": "RECIPE_226", "question": "When making 'Apple Oat Protein Pancakes,' which ingredients should be mixed together, and how should the apple be prepared before adding it to the batter?", "provenance": [40145], "ground_truth": "For making 'Apple Oat Protein Pancakes,' all ingredients except for the apple should be mixed together. The apple should be cut into small pieces and added to the batter after mixing, with the skin removed if desired.", "images_list": ["apple-oat-protein-pancakes_1"]} {"id": "RECIPE_227", "question": "What\u2019s the best way to prepare a delicious bread and mitre box dish for perfect slicing?", "provenance": [40146], "ground_truth": "Introduction: Bread and Mitre Box. Slicing bread has never been more perfect with mitre box, that can also be used as a cutting board and a serving tray.\u00a0Miter box to help you cut thinner, more consistent slices.\u00a0 People with disabilities can greatly facilitate slicing bread. Mitre box is also ideal for eggplant, squash, cheese, or almost any other sliceable food that'll fit into it. You can build your miter box, it's easy, consisting as it does of only three pieces \u2013 front, back, and bottom. There is my tutorial:\u00a0https://www.instructables.com/id/Cheap-mitre-box/", "images_list": ["bread-and-mitre-box_0"]} {"id": "RECIPE_228", "question": "What are the three main components needed to build the mitre box for slicing bread?", "provenance": [40146], "ground_truth": "To build the mitre box for slicing bread, you need three main components: the front, back, and bottom.", "images_list": ["bread-and-mitre-box_0"]} {"id": "RECIPE_229", "question": "When preparing 'Gluten-Free Garlic Rice With Chickpea Lentils Chutney,' how long should I pressure cook the broken rice, and how does that time compare to cooking normal whole rice?", "provenance": [40147], "ground_truth": "When preparing 'Gluten-Free Garlic Rice With Chickpea Lentils Chutney,' you should pressure cook the broken rice for about 3 to 3-1/2 minutes. This is approximately 3/4th of the time needed for normal whole rice, which typically takes about 5 minutes to cook.", "images_list": ["gluten-free-garlic-rice-with-chickpea-lentils-chut_4"]} {"id": "RECIPE_230", "question": "What is the process for crafting faux ang-kak at home using basic ingredients?", "provenance": [40148], "ground_truth": "Introduction: How to Make Faux Ang-kak. ang-kak, also known as red rice, is is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus . I've actually only tried this once, but have found it hard to find ever since. if your on a budget, or just feeling a tad bit creative, you can make red rice at home. The good thing about this red rice is that its easy to introduce to the family, because its not something completely new.\u00a0 Plus, its super cheap! You will need:\n2 cups of rice\n4 cups of water\na pot\n8 drops of food coloring(red)\n1 drop of food coloring(blue)\nwhite pepper\nmarjoram leaves(dried) Step 1: Step 1. measure out your rice and water. the general rule is 2 cups of water to every 1 cup of rice. since im useing two cups of rice, I'll use four cups of water Step 2: Step 2. put your water in the pot, along with a dash of the seasonings and all the food coloring. you want a purpleish color to the water, but it should still be pretty red. boil the water until it begins to boil, then add your rice, and turn your flame down to a low heat. Step 3: . \nthis is what you water should look like Step 4: Step 3. \nwhen your rice is finished, fluff and let stand for a few before serving. Enjoy!", "images_list": ["how-to-make-faux-ang-kak_0", "how-to-make-faux-ang-kak_1", "how-to-make-faux-ang-kak_2", "how-to-make-faux-ang-kak_3", "how-to-make-faux-ang-kak_4"]} {"id": "RECIPE_231", "question": "What should you do after your rice is finished cooking when making 'how-to-make-faux-ang-kak'?", "provenance": [40148], "ground_truth": "After your rice is finished cooking for 'how-to-make-faux-ang-kak,' you should fluff it and let it stand for a few before serving.", "images_list": ["how-to-make-faux-ang-kak_4"]} {"id": "RECIPE_232", "question": "What is the best way to create a delightful vintage meringue that will impress everyone?", "provenance": [40149], "ground_truth": "Introduction: Perfect Vintage Meringue . I found an old meringue recipe in my cookbooks and have been using it since. I make various types of meringue topped pies as well as meringue cookies. this is from a 1957 family circle cookie cookbook. Step 1: Age Your Eggs, Get Ingredients Ready. Ingredients : 2 egg whites 1/2 teaspoon cream of tarter1/8 teaspoon salt1 cup POWDERED sugar1/2 teaspoon vanilla Step 2: Start Making Meringue. place egg whites, cream of tarter and egg whites into a bowlbeat until foamyadd sugar slowly 1 teaspoon at a time gradually while beatingcontinue until it forms Stiff peaks stir in vanillaFor meringue cookies:spoon meringue unto cookie sheet like above picture, you can use a piping bag for this. Step 3: Bake Your Meringue. here's the fun part:for meringue cookies: cook them low and slow..200 degrees for 3 hours works best for me, I like them really dry, too high can create a toasted look and taste to your meringues.for meringue topping on pie : pipe unto pie and cook at 300 degrees for 20 min or hotter if you want it more toasted. for extra meringue help and some macaroon links check out my blog on the subject here.http://momsorganicbohofoodfun.com/2015/05/15/meringue-troubleshooting-and-macaroon-help/", "images_list": ["perfect-vintage-meringue_0", "perfect-vintage-meringue_1", "perfect-vintage-meringue_2", "perfect-vintage-meringue_3"]} {"id": "RECIPE_233", "question": "What is the process for starting the meringue when making 'Perfect Vintage Meringue' after preparing the ingredients?", "provenance": [40149], "ground_truth": "To start making 'Perfect Vintage Meringue,' place egg whites and cream of tartar into a bowl, and beat until foamy. Then, add sugar slowly, one teaspoon at a time, while continuing to beat the mixture. Continue until it forms stiff peaks, and finally stir in vanilla.", "images_list": ["perfect-vintage-meringue_2"]} {"id": "RECIPE_234", "question": "What are some effective ways to neutralize spiciness when it becomes overwhelming in your mouth?", "provenance": [40150], "ground_truth": "Introduction: How to Neutralize Spiciness in Your Mouth. This is a guide on how to get rid of the heat in your mouth when it becomes unbearable to deal with. This contains one of the most effective methods to get rid of a lot of spiciness with little use of beverages. Step 1: Understanding Spiciness. Spiciness is commonly related to peppers, but it can also be caused by other foods and is consistent with more acidic foods. Although acidic foods are not always spicy, a majority of spicy foods are acidic. There is a measurement of capsaicin in peppers and what it takes to dilute it with water. The numbers on the Scoville scale are equivalent to how many cups of water it takes to dilute the capsaicin in the specified food. So when a pepper reaches 300,000 Scoville units... it becomes hopeless to dilute the capsaicin with water. This is especially difficult due to the fact that capsaicin is an oil and water mainly just moves it around. That is where other liquids and beverages come in handy in neutralizing the capsaicin.For a more public setting solution go to step four! Step 2: Neutralizing Spiciness for the Lactose Tolerant. The most common go to for getting rid of the heat (aside from water) is milk. Some people believe that if they drink enough milk they can get rid of the burn, but instead of destroying it... they just move it to their stomachs. The method I know of may not be the most polite, but it will stop the burn. The method I use is quite simple and effective as long as you follow these steps:1. Fill your mouth partway up with milk2. Swish the milk around to mix it with the heat3. Spit it out instead of swallowing it4. Repeat these steps up to 4 timesThe most it ever took me to do this was 2 times. However, the results may not be the same if you eat a Bhut Jolokia (Ghost pepper) when you can barely handle a Jalapeno.Go to step three if Lactose Intolerant! Step 3: Neutralizing Spiciness for the Lactose Intolerant. The concept is the same as that of milk, but the steps are slightly different:1. Put about a teaspoon of white sugar into your mouth2. Let your saliva dissolve the sugar3. Swish the liquid around your entire mouth4. Spit the liquid out5. Repeat this process up to four timesSame rules apply as the milk. Step 4: Neutralizing Spiciness in a Public Setting. If you happen to run into a spicy food problem at a restaurant you will not want to be spitting out liquids. Here are the steps for anyone to take in such a scenario:1. Bring some sugary gum with you2. Chew the gum for a few minutes (at max)3. As you would normally do with gum... spit it out discreetlyI hope this has been an informative Instructable. Good luck and have fun in your spicy food adventures!", "images_list": ["how-to-neutralize-spiciness-in-your-mouth_0", "how-to-neutralize-spiciness-in-your-mouth_1"]} {"id": "RECIPE_235", "question": "What specific method should lactose tolerant individuals use to neutralize spiciness in their mouths with milk?", "provenance": [40150], "ground_truth": "Lactose tolerant individuals can neutralize spiciness in their mouths by filling their mouth partway with milk, swishing it around to mix it with the heat, spitting it out instead of swallowing, and repeating these steps up to four times.", "images_list": []} {"id": "RECIPE_236", "question": "What\u2019s the best way to prepare a delicious batch of oven nachos with a perfectly melted cheese topping?", "provenance": [40151], "ground_truth": "Introduction: Oven Nachos. My boyfriend and I make nachos a lot, and we tend to use the microwave... but recently, I have decided that the oven is the ultimate way to do it. The microwave gives you overcooked, rubbery cheese and lots of hot spots.\nDoing it either under the broiler or in the oven gives you soft, melted cheese and everything is nice and warm.\nAnd it takes very little time - nachos in ten minutes or less, especially if you keep prepped ingredients on hand! Step 1: What You'll Need:. \n\t\tplate of tortilla chips\n\t\tbeans or meat of choice\n\t\tdiced veggies\n\t\ttwo handfuls shredded cheese\n\t\ta broiler or oven set to 375 F\n\t\tan oven safe plate\nYou can change this stuff up a ton! As far as the tortilla chips, I like using round ones because they're more bite-size. But we've even used doritos as tortilla chips. Sometimes I'll do refried beans, and sometimes I'll just use black beans. Shredded chicken, ground beef and chorizo are my favorites on nachos. And as far as veggies, I always use lots of red onion, fresh jalapeno, and bell pepper. Pickled jalapenos work well and give the nachos a wonderful vinegar-y kick. Cheese is up to you - we normally use cheddar because it's what we have on hand. Step 2: Veggies!. Dice your veggies up and put them all over. I'd say I use a couple tablespoons of each. The more the better, honestly. Make sure they're distributed evenly. Step 3: Meat or Beans... or Both.. Now add your proteins! I like to heat up meat or refried beans up before I put them on. It'll make the refried beans easier to deal with, and make sure the meat is nice and warm. Step 4: Add the Cheese!. I like to do at least two handfuls of cheese. Just keep going until it looks like a good amount for you.\nYou want it to be nicely covered, but not drowning in it. Step 5: Broil or Bake!. Broiling is the best method. I have a gas oven with the broiler in the bottom and it takes only a minute or two for the nachos to be done. If you have an electric oven, it will take a wee bit longer to broil. Just don't walk away, and set the timer for a minute at a time and check after every minute.\nIn a preheated 375 F oven, it will take closer to 5 minutes.\nYou just want the cheese to be fully melted, but not browned. Once it's starting to brown you're on the way to burnt city. :D\nThese are awesome served with sour cream or guacamole. (Need a guacamole recipe? I've got one!) We like to mix a little hot sauce into sour cream - it's especially good that way!", "images_list": ["oven-nachos_0", "oven-nachos_1", "oven-nachos_2", "oven-nachos_3", "oven-nachos_4", "oven-nachos_5"]} {"id": "RECIPE_237", "question": "For making 'Oven Nachos,' how should the vegetables be prepared before adding them on top?", "provenance": [40151], "ground_truth": "For making 'Oven Nachos,' the vegetables should be diced up and evenly distributed over the tortilla chips. It's recommended to use a couple of tablespoons of each vegetable, with an emphasis on using more for better flavor.", "images_list": ["oven-nachos_2"]} {"id": "RECIPE_238", "question": "In the process of making 'Maple Syrup Butter Cups,' how should the butter be prepared and what should you do after adding the maple syrup?", "provenance": [40152], "ground_truth": "In making 'Maple Syrup Butter Cups,' the butter should be taken at room temperature, spooned into mini paper liners, and spread to cover the bottom and sides. After filling the cups with real Canadian Maple Syrup, they should be placed back in the freezer to harden.", "images_list": ["maple-syrup-butter-cups_1"]} {"id": "RECIPE_239", "question": "What are the key steps to creating delicious and spicy rosemary thins?", "provenance": [40153], "ground_truth": "Introduction: How to Make Simple & Spicy Rosemary Thins. For me, rosemary always tastes so homely. That may sound a little strange but I feel it\u2019s almost like the herb equivalent of that winter \u2018sitting in front of the fire with a mug of soup\u2019 feeling. I don\u2019t know what it is but I just love it. Like a herby hug! These gorgeous Spicy Rosemary Thins are the perfect snack when you're feeling peckish, plus they\u2019re super duper easy & quick to make!Here is what you will need to make approx 25 \u2013 30 Spicy Rosemary Thins. 1 tbsp Fresh Rosemary1/4 tsp Chilli Flakes100g Plain Flour100 g Unsalted Butter, Room Temp100g Extra Mature Cheddar Cheese, Finely Grated1 tsp Baking Powder1/2 tsp Salt Step 1: To Make the Dough. Finely chop together the rosemary and chilli flakes.In a food processor, add in the flour, butter, cheese, baking powder, salt & herbs.Pulse until it just comes together to form a dough. Step 2: Roll & Chill. Tip the dough out onto a sheet of grease proof or baking paper and knead gently into a log shape.Using the paper as an aid \u2013 roll it up into a round log then press the ends in to fill any gaps.Place this in the freezer for 25 minutes to chill. Step 3: Slice. Meanwhile, preheat your oven to 180\u00b0C/Fan 160\u00b0C & line a baking tray with baking paper or a silicone baking sheet.When the 25 mins are up \u2013 remove the dough from the freezer and slice discs approx 3-4mm thick. Step 4: Bake. Place the chilled discs onto the baking tray, slightly spaced apart to allow for spreading.Put your Spicy Rosemary Thins into the centre of the preheated oven and bake for 10 \u2013 12 mins or until just turning golden on the edges. Step 5: Tadah!. Leave them on the tray for a minute or two to harden then transfer to a wire rack to cool completely. (That should only take about 15 mins.)These Spicy Rosemary Thins would make great nibbles if you\u2019re having friends over for a few drinks, or the perfect accompaniment to any cheese board! Far better than most crackers you can buy in the shops that\u2019s for sure. And if you\u2019re worried about the heat of the chilli flakes, it\u2019s not hot I promise. It\u2019s more like a pleasant, gentle warmth in the back of the throat as an after taste. They\u2019re just\u2026 well, blinkin\u2019 gorgeous!For more awesome step by step recipes, check out www.kitchenmason.com", "images_list": ["how-to-make-simple-spicy-rosemary-thins_0", "how-to-make-simple-spicy-rosemary-thins_1", "how-to-make-simple-spicy-rosemary-thins_2", "how-to-make-simple-spicy-rosemary-thins_3", "how-to-make-simple-spicy-rosemary-thins_4", "how-to-make-simple-spicy-rosemary-thins_5"]} {"id": "RECIPE_240", "question": "What are the steps to prepare the dough for making 'Simple Spicy Rosemary Thins'?", "provenance": [40153], "ground_truth": "To prepare the dough for 'Simple Spicy Rosemary Thins,' finely chop together the rosemary and chilli flakes, then add them to a food processor with flour, butter, cheese, baking powder, and salt. Pulse the mixture until it just comes together to form a dough.", "images_list": ["how-to-make-simple-spicy-rosemary-thins_1"]} {"id": "RECIPE_241", "question": "What are the essential steps to create a delightful birch sap wine from scratch?", "provenance": [40154], "ground_truth": "Introduction: Birch Sap Wine. It is said that the sap of birches has many virtues. My (vain) grandfather smeared it on his head to prevent hairloss and it is generally believed that it is an excellent treatment for poor health, as a revitalising tonic etc. It is a watery substance, slightly sweet with a silky taste. It is also used to make excellent wines. Birch sap is harvested at the end of winter by the end of February, early March when the first buds start to swell. The harvesting period is short: about two weeks, so if you want to do this you will need to keep a close watch on nature. The recipe I used is taken from an old book by the excellent J.C.C. Berry. Wine making is not difficult; just make sure you work very clean with sterilised equiment. See my instructable on making rose hip wine on this subject. Step 1: What Will You Need?. You will need the following stuff. Most can be found in your shed and local supermarket, the rest is bought from a specilised wine makers shop. Quantities are for 5 litres, scale up or down as needed.A hydrometer Waterlock(s) measuring glass a cork or plug with a hole in it a hard-plastic or glass pipe, 5-10 cm that snugly fits in the hole in the above cork A tube, 100-150 cm. The diameter should fit the above pipe A drill with the same diameter as the small end of the cork A drilling machine (or hand drill) you can take out in the field Yeast (we will make a white wine, so can use e.g. Elzas style yeast) Yeast nutrient 1500 g. sugar, 500 g. raisins, 2 lemons, 2 oranges (use organic raisins, lemons & oranges, you do not want chemicals in your wine) Something to sterilise your equipment, I use sulphite. A vessel, large bottle or Demijohn for collecting & fermenting. Actually: it helps to have two/three since you will need to rack off the wine a few times while clearing. You can also use food-grade plastic buckets for this; you can probably get them at a local snack bar or restaurant, they use them for sauses. Make sure you get the lid as well. Drill a small hole in the lid to connect the waterlock; make sure the waterlock is not leaking. A large (soup) pan 5 litres of Birch Sap. Step 2: Collecting Your Sap. So you will need to collect 5 litres of birch sap! As said before: the time to do this is when the first buds start to swell, late February, early March. Look for a period without frost. Frozen liquid will expand and can break your bottle. Look out for large and healthy trees with a diameter of at least 25 cm. Remember that you rob the tree of vital nutrients, so keep it reasonable. Do not harvest more than 5 litres from one tree and treat the tree with respect. There are two ways of collecting. The first is by cutting off the end of a branch and shove a bottle over it. Tie the bottle to the branch and you will see the sap dripping down almost immediately. This is nice for small amounts, and we need at least 5 litres. This is how you go about: prepare the tube by connecting the pipe and cork. The cork will go into the tree. Clean a large bottle and connect the other side of the tube to the bottle. On the photo you can see I use a rubber cap used to put a waterlock on a bottle; this works perfectly. Drill a shallow hole in the tree, point your drill slightly upwards; you want the sap to flow down. The height should be higher than the bottle you use; sap flows down, remember? There is no need to drill deeper than 2-3 cm since the sap flows just below the bark. Put the cork in the hole you drilled, make sure it fits tightly. Make sure everything is steady; make sure the bottle cannot be toppled over by cattle or wild animals. Leave and come back the following days to see the progress. After a few days (the sap will flow surprisingly fast!) the bottle will be full. Take the cork out of the hole and plug it firmly with a piece of wood; you may need a hammer for this. This is important since the tree can literally bleed to death if you don't do this. Actually: a few weeks later you will notice that the tree you tapped from will grow leaves 2-3 weeks later than trees you did not tap from. Say thank-you to the tree and take the birch sap home and put it in a dark cool place. Step 3: Make Wine. Mix the yeast with a cup of luke warm water and let it rehydrate for 2-3 hours on a warm spot Chop the raisins finely Peel the lemons and oranges, remove all the white stuff from the fruit and squize out al the sap. Heat the birch sap to at least 90 C (or cook, I don' t cook it since I want as mucb flavour as possible) add the lemon/orange peel and sugar, make sure the sugar dissolves. Do this for 20-25 minutes. Take a sample and weigh it with the hydrometer. Ideally you should read around 1080. When below: add some sugar. When above: prepare for a sweet wine or add water/sap. You can do this in batches if your pan isn't big enough; make sure you cover the vessel/bottle thoroughly every time to prevent polution by wild yeasts and other vermins.Put the chopped raisins in the vessel/bottle you will use for the fermentation, pour the liquid over it. Make sure the bottle is filled no more than 50%. The fermentation will produce froth that can come out through the waterlock creating a mess. You do not want that. You may want to use multiple vessels for this stage, when the fermentation is out of its \"wild\" phase you can mix them together. When the temperature of the liquid matches the temperature of the rehydrated yeast, pour the yeast in the liquid, add the yeast nutrient. Close the vessel(s), add waterlock and let the fermentation begin! When the fermentation slows down you rack the wine off leaving all the rubbish in the first vessel. When there are no more bubbles in the waterlock you weigh the wine again. For a dry wine your hydrometer should read around 990. Higher means more sugar is left, resulting in a sweeter wine. Do this every two months untill the wine is perfectly clear. Make sure you leave no more than 2-3 cm under the rim of the bottle to avoid oxydation. Use any good white wine available to top off when necessary. Bottle the wine, leave to mature for a few months and enjoy with your friends!", "images_list": ["birch-sap-wine_0", "birch-sap-wine_1", "birch-sap-wine_2", "birch-sap-wine_3"]} {"id": "RECIPE_242", "question": "What ingredients and materials do I need to prepare for making 'Birch Sap Wine,' and how much birch sap is required?", "provenance": [40154], "ground_truth": "To prepare for making 'Birch Sap Wine,' you will need a hydrometer, waterlock(s), measuring glass, a cork or plug with a hole, a hard-plastic or glass pipe, a tube, a drill, yeast (e.g., Elzas style yeast), yeast nutrient, 1500 g of sugar, 500 g of raisins, 2 lemons, 2 oranges, a sterilising solution (like sulphite), and one or more fermentation vessels such as Demijohns. Additionally, you will require a large soup pan. The total amount of birch sap required is 5 litres.", "images_list": ["birch-sap-wine_1"]} {"id": "RECIPE_243", "question": "What are the essential steps to create a delicious ranch chicken in a crock pot?", "provenance": [40155], "ground_truth": "Introduction: Ranch Chicken . just curious how it would taste , I remember finding the recipe a while back and the recent cold and rainy weather made me think to try it . Step 1: Crock Pot Ranch Chicken . I cant stress enough how much i love crock pot liners!for this recipe you need 3 chicken breast 1 can cream chicken1 pack ranch dressing1 pack italian seasoning1/2 (4oz) cream cheese Step 2: Prep . Prepping takes almost a whole 5 minutes so better be ready for long wait times. ! I cubed the chicken dumped into the pot , Mixed the ingredients in a separate bowl (NOT the Cream cheese that comes in later. ) , then poured over chicken cubes. Step 3: Cook . cook on high for 2-3 hours (low 4-5)Just before you are ready to eat add half a block of cream cheese , Stir it in , let rest . drink a small amount of wine while you wait. I will be adding some white rice to this . (not pictured ) Step 4: Prepare Your Mouth for the Awesomeness . . it's a tiny bit salty but all in all not a bad dish . might try adding a little water next time to thin it out ( maybe a 1/4 cup ) but all in all this will be a fine meal tonight . ", "images_list": ["ranch-chicken_0", "ranch-chicken_1", "ranch-chicken_2", "ranch-chicken_3", "ranch-chicken_4"]} {"id": "RECIPE_244", "question": "What steps should be taken to prepare the chicken for the 'Ranch Chicken' dish, and which ingredients need to be mixed separately before adding them to the chicken?", "provenance": [40155], "ground_truth": "To prepare 'Ranch Chicken,' the chicken should be cubed and placed in a pot. The other ingredients, which include the cream of chicken, ranch dressing, and Italian seasoning, should be mixed in a separate bowl before being poured over the cubed chicken.", "images_list": ["ranch-chicken_2"]} {"id": "RECIPE_245", "question": "What is the best way to prepare a delightful carrot cake that you can share with friends?", "provenance": [40156], "ground_truth": "Introduction: Sharing Is Carrot Cake. Here's a rich, warm and comforting cake to have with friends, or save for yourself. The classic recipe gets some fresh updates, but retains that nostalgic taste that all carrot cake fans can appreciate. The recipe takes a bit of love, but it's well worth it in the end. Step 1: Ingredients. Gather your ingredients: 3 medium tart apples (like Granny Smith or Pink Lady), peeled and diced (about 3 cups when diced) 3/4 cup dates, diced (about 6 ounces or 170 grams) 1 cup water 1 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3/4 cup light brown sugar 1/4 cup white sugar 1/2 cup canola oil 1 tablespoon tapioca flour 2 cups cake flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 cups grated carrots (about 6 medium, 13 ounces or 390 grams) 3/4 cups chopped pecansAnd for the Icing: 2 1/2 cups icing sugar 3 tablespoons orange juice 1 tablespoon coconut oil, melt Step 2: Dateable Applesauce. Combine apples, dates, water, cinnamon, ginger and cloves in a saucepan. Turn to medium heat, cover and simmer for half an hour, or until most of the water is gone. Step 3: Make the Sharing Is Carrot Cake. Preheat oven to 350\u02daF (175\u02daC). Grease an 8\u2033 x 8\u2033 baking pan and line the bottom with parchment paper.\u00a0In a medium bowl sift together the flour, baking powder, baking soda and salt.\u00a0In a large bowl combine the brown sugar, white sugar, oil and tapioca flour. Whisk vigorously for 2 minutes until smooth and creamy. Stir in the applesauce you made in step 2. Stir in the dry ingredients until just combined, and then fold in the carrots and pecans. Step 4: Bake the Sharing Is Carrot Cake. Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes and then gently flip it out onto a cooling rack. Let it cool completely before icing. Step 5: Icing on the Sharing Is Carrot Cake. For the icing, whisk together the icing sugar, orange juice, coconut oil and almond extract until smooth and free of lumps. Pour over the cooled cake and spread evenly over top. Step 6: Variation. To mix it up (and cut down on some time), try replacing the apples with 1 1/4 cup unsweetened applesauce and add the cinnamon, ginger and cloves to your flour mixture. Mix in the chopped dates with the carrots and pecans.", "images_list": ["sharing-is-carrot-cake_0", "sharing-is-carrot-cake_1", "sharing-is-carrot-cake_2", "sharing-is-carrot-cake_3", "sharing-is-carrot-cake_4", "sharing-is-carrot-cake_5"]} {"id": "RECIPE_246", "question": "What ingredients are combined in the saucepan during Step 2 of making 'Sharing Is Carrot Cake,' and how long should they be cooked?", "provenance": [40156], "ground_truth": "In making 'Sharing Is Carrot Cake,' the ingredients combined in the saucepan during Step 2 include apples, dates, water, cinnamon, ginger, and cloves. They should be cooked on medium heat, covered, and simmered for half an hour, or until most of the water is gone.", "images_list": ["sharing-is-carrot-cake_2"]} {"id": "RECIPE_247", "question": "What is the purpose of halving the hardest and least ripe cherries when making 'Cherry-Plum Tarts for a Wannabe Fancy Pants'?", "provenance": [40157], "ground_truth": "The purpose of halving the hardest and least ripe cherries when making 'Cherry-Plum Tarts for a Wannabe Fancy Pants' is to ensure that they can withstand the heat during baking. Additionally, these halved cherries should be coated with a layer of sugar for aesthetic appeal.", "images_list": ["cherry-plum-tarts-for-a-wannabe-fancy-pants_5"]} {"id": "RECIPE_248", "question": "When boiling coconut milk for 'Coconut Milk Ice Cream,' what ingredients do I need to add, and how can I adjust the sugar to my personal taste?", "provenance": [40158], "ground_truth": "When boiling coconut milk for 'Coconut Milk Ice Cream,' you need to add one cup of sugar and cashew nut powder to the milk. You can adjust the sugar to your personal taste by tasting a sample of the coconut milk and adding more sugar as desired.", "images_list": ["how-to-make-coconut-milk-ice-cream_5"]} {"id": "RECIPE_249", "question": "For the 'Turkey Chili and Meditation' recipe, how can I tell when the turkey and onions are properly cooked?", "provenance": [40159], "ground_truth": "In the 'Turkey Chili and Meditation' recipe, the turkey and onions are properly cooked when they both have turned a light brown color.", "images_list": ["turkey-chili-and-meditation_4"]} {"id": "RECIPE_250", "question": "What\u2019s the delightful process for crafting a chocolate tray filled with various soft-centered treats?", "provenance": [40160], "ground_truth": "Introduction: Chocolate Tray. Most of the chocolates are soft-centered chocolates. Step 1: Little Beads Buttons. These are the only non soft-centered chocolates on the tray :) Super easy and super quick to make. All you need, to make at least 5 buttons50 gram milk chocolateLittle BeadsRound bottom chocolate moldMelt chocolate in microwave, at 30 seconds intervals, stirring each timePlace little beads on mold's cavities and pour melted chocolate covering the beadsChill until harden and unmold Step 2: Nutella Cream Chocolates. 100 g dark chocolate (or semisweet or bittersweet)Filling (this is a base creamy filling that you can flavor as you wish either with food flavoring or homemade jam/custard/preserves):700 g soft curd cottage cheese, either homemade or store bought 1 envelope vanilla sugar (at No Frills or Safeway) a couple drops of lemon oil 10 g gelatin bloomed in 50 g water, heat in microwave for 10 seconds 5 tbsp icing sugar Beat everything in a mixer until creamy then chill in the fridge for half hour before usingMix 2-3 tbsp of filling (reserve the rest for other pastries/cakes/chocolates/breads/sweets) with generous 1-2 tbsp Nutella until combinedMelt dark chocolate and fill up mold, tap upside down, chill in freezer for 5 minutesFill up cavities with Nutella mixture and pour melted chocolate Chill until harden. Step 3: Double Chocolate Cranberry. Dried cranberries, as many as you'd like to make100 g dark chocolate or milk chocolate100 g white chocolate chipsMelt dark chocolate and dip dried cranberries. Place on parchment paper and chill to harden (or room temperature is fine as well)Melt chocolate chips and fill mold cavities, turn upside down and tap, chill in freezer for 5 minutesDrop a cranberry into each cavity and pour chocolate chips covering itChill in freezer for 15 minutes Step 4: Dark Chocolate With Lemon Creme. 100 g dark chocolateFrom the previous creamy filling base, take about 1-2 tbsp and add a pinch or two grated lemon rind and mixMelt dark chocolate, fill up mold, tap upside down and chill in the freezer for 5 minutesFill up cavities with filling and pour more chocolate on topChill in the freezer for 15 minutes Step 5: Chestnut Filled. 100 g white chocolate chips Enough of chestnut puree Melt chocolate chips and fill up mold, tap upside down and freeze for 5 minutesFill up cavities with chestnut puree and pour melted chocolate on top, freeze for 15 minutes", "images_list": ["chocolate-tray_0", "chocolate-tray_1", "chocolate-tray_2", "chocolate-tray_3", "chocolate-tray_4", "chocolate-tray_5"]} {"id": "RECIPE_251", "question": "When preparing the melted chocolate for the Nutella Cream Chocolates in 'Chocolate Tray,' what steps should I follow before filling the molds?", "provenance": [40160], "ground_truth": "To prepare the melted chocolate for the Nutella Cream Chocolates in 'Chocolate Tray,' you should pour it into the mold and then tap the mold upside down to remove any air bubbles. After that, chill the mold in the freezer for 5 minutes to allow the chocolate to set.", "images_list": ["chocolate-tray_2"]} {"id": "RECIPE_252", "question": "What is the best way to create rich chocolate cupcakes topped with whipped buttercream and a fresh strawberry?", "provenance": [40161], "ground_truth": "Introduction: Rich Chocolate Cupcakes With Whipped Buttercream Frosting and a Strawberry on Top. These cupcakes are never fail and completely delicious whether you choose to go the store bought or homemade route. Keep reading to find out how to make them homemade!Ingredients: FOR CAKE; 3/4 cup of sugar,1/2 cup of water, 2 tablespoons of unsalted butter, 2 large egg yolks, 1/2 cup of cake flour, 1/3 of unsweetened cocoa, pinch of salt, 3 large egg whites, 1 teaspoon of baking powderFOR FROSTING; 3 tablespoons of powdered sugar, 1 cup of heavy cream, 1/2 teaspoon of vanillaFOR TOPPING: Strawberries cut across or you're preferred topping Step 1: The Cupcakes. To make the cupcakes is super easy you want to start by setting the oven to 350 degrees and place all your cupcake liners into the muffin tin. Next you want to start by whisking together all your wet ingredients (egg yolks, egg whites, butter, and water) in one bowl and mixing all the dry ingredients (cocoa powder, sugar, cake flour, baking powder, and salt) in another. Gradually add your wet ingredients to the dry and stir in completely. Pour the mix into the cupcake liners, filling them 2/3 full. Pop them in the oven for 18-20 minutes, or until a toothpick comes out clean. Step 2: The Frosting. While your cupcake are cookie you'll want to get started on your frosting. To make the frosting use either a standing mixer or a hand mixer. Pour all the ingredients into a bowl and mix until it thickens up. store in the refrigerator until use. Step 3: Frosting and Topping. Now that the cupcakes have come out you're going to want to let them cool completely before frosting. Once cooled take a knife and cut out a circular hole in the center of the cupcake that goes about halfway through the cupcake. Then take your frosting and transfer it to a Ziploc bag and cut of the tip of the bag to create an icing bag. Fill the holes with frosting and then frost the cupcakes as you normally would do. Top with a strawberry or whatever you want and enjoy!", "images_list": ["rich-chocolate-cupcakes-with-whipped-buttercream-f_0"]} {"id": "RECIPE_253", "question": "What\u2019s the best way to prepare a delicious tiger pumpkin pie with that eye-catching stripe design?", "provenance": [40162], "ground_truth": "Introduction: Life of Pumpkin Pie (aka Tiger Pumpkin Pie). To celebrate Pi Day this year I opted for a pumpkin variety of pie, but took it one step further: tiger stripes. Yes, I'm referring to Yann Martel's book-cum-movie, \"Life of Pi\". I don't have a pastry chef's flair for presentation, unfortunately. I'd love to see if this can actually look like tiger stripes. If you try it, please share pictures of your attempt! Step 1: Ingredients. Gather the ingredients:1 9\" pie crust (see Step 2 for a recipe... or get one from the store)Filling:1 can (18 ounces or 540 ml) pumpkin pie filling*1/3 cup evaporated milk2 eggs1/2 tsp cinnamon1/4 tsp salt1/4 tsp ginger1/8 tsp allspice* your can of pumpkin may have a different recipe, feel free to use that... I won't judge.Topping/Tiger Stripes:7 tablespoons all purpose flour, plus more for rolling 2 tablespoons cocoa powder 2 tablespoons white sugar 1/8 teaspoon baking powder2 teaspoons vegetable oil 1 medium egg 1/8 teaspoon pure vanilla extract1 tablespoon icing sugar, for dusting Step 2: Pie Crust (optional). (Skip this step if you already have a pie crust)Sift together 6 cups all purpose flour, 1 tablespoon white sugar and 2 teaspoons salt. Cut in 1 pound Tenderflake lard (cubed and chilled) and 1/2 cup butter (also cubed and chilled) with a pastry cutter or a pair of butter knives. Once the mixture is crumbly, slowly mix in 1 cup of cold water and 1 tablespoon of lemon juice until the mixture forms a ball. Be careful not to over mix. Divide into four portions. Roll each into a ball, wrap with saran wrap and refrigerate for 30 minutes. Store the unused dough in the freezer for up to 2 months.When ready to make pie, roll out the dough on a lightly floured surface until it's slightly larger than the pie tin. Carefully lift it into the tin. Lift the edges so that the dough fills the corners. With a sharp and damp knife, cut off the excess dough. Pinch the edges as you'd like for decorative effect. Step 3: Blind Bake the Pie Crust. Preheat oven to 425\u02daF.Put aluminum foil over the pie crust, ensuring to cover the edges. Fill to the brim with pie weights, dry beans or pennies. Bake for 10-15 minutes until the crust looks just golden. Carefully remove the pie weights. Return the crust to the oven for 5 minutes so that the bottom can cook a bit more.Remove from oven and allow to cool for 10 minutes.Lower the oven's heat to 350\u02daF. Step 4: Pie Filling. In a medium bowl, stir together the pumpkin pie filling, evaporated milk, eggs, cinnamon, salt, ginger and allspice. Mix until smooth. Pour into the prepared pie crust. Step 5: Topping. In a medium bowl, sift together the all purpose flour, cocoa powder, sugar and baking powder. In a separate bowl mix the vegetable oil, egg and vanilla. Add the wet ingredients to the dry and stir together. The mixture might be a bit moist, but should still form into a ball. Roll out onto a lightly floured surface to about 1/8\" thick. Using a very sharp knife, cut tiger-like stripes. Place the stripes on top of the pumpkin filling.Bake for 25-30 minutes in the 350\u02daF oven. When done, allow to cool completely, then sprinkle the part not covered by stripes with icing sugar to look like a tiger's tummy. Serve and enjoy.", "images_list": ["life-of-pumpkin-pie-aka-tiger-pumpkin-pie_0", "life-of-pumpkin-pie-aka-tiger-pumpkin-pie_1", "life-of-pumpkin-pie-aka-tiger-pumpkin-pie_2", "life-of-pumpkin-pie-aka-tiger-pumpkin-pie_4", "life-of-pumpkin-pie-aka-tiger-pumpkin-pie_5"]} {"id": "RECIPE_254", "question": "What ingredients are needed to prepare the filling for 'Life of Pumpkin Pie (aka Tiger Pumpkin Pie),' and how should they be combined?", "provenance": [40162], "ground_truth": "In a medium bowl, stir together the pumpkin pie filling, evaporated milk, eggs, cinnamon, salt, ginger and allspice. Mix until smooth. Pour into the prepared pie crust.", "images_list": ["life-of-pumpkin-pie-aka-tiger-pumpkin-pie_4"]} {"id": "RECIPE_255", "question": "What steps should I take to brew the tea for making 'How to Grow a Kombucha Scoby (mother)' and ensure it cools to room temperature before adding the store-bought kombucha?", "provenance": [40163], "ground_truth": "To brew the tea for 'How to Grow a Kombucha Scoby (mother),' bring 7 cups of water to a boil, then stir in 1/2 cup of sugar until it dissolves. After that, steep the tea bags in the mixture and allow it to cool to room temperature, which should be between 68-75 F (20-23 C). Use an instant read thermometer to check the temperature.", "images_list": ["how-to-grow-a-kombucha-scoby-mother_2"]} {"id": "RECIPE_256", "question": "What are the main steps involved in making the refreshing Summer Coolant Salad?", "provenance": [40164], "ground_truth": "Introduction: Summer Coolant Salad . Fresh Mint Leaves. Cucumber. Curd. being the main ingredients of this recipe led me to name it Summer Coolant Salad. Pasta gives body to the salad, peanuts give the salad a nice crunch; whereas, the rest of the ingredients enhance the taste of the dish. It is refreshing and at the same time very nutritious. Step 1: Collect Your Ingredients. 2 cups cold cooked durum wheat pasta (I\u2019ve used Chifferi Rigati), 1 cup sweet corn kernels, A handful of fresh mint leaves, \u00bd cup finely diced cucumber, 1 finely chopped de-seeded green chili, 2 tbsp crushed peanuts (add more if you like), \u00bd cup curd, chili flakes, freshly ground black pepper, salt for seasoning, juice of 1 lemon Step 2: Prepare the Dressing. Add curd and mint leaves in a mixer grinder and blitz. Add in a little seasoning too at this time along with lemon juice and 1 tsp olive oil. Step 3: Combine Well. Pour the mint dressing over the salad and sprinkle the leftover seasoning. Toss well. Enjoy!", "images_list": ["summer-coolant-salad_0", "summer-coolant-salad_1", "summer-coolant-salad_2", "summer-coolant-salad_3"]} {"id": "RECIPE_257", "question": "What are the steps and ingredients to prepare the dressing for 'Summer Coolant Salad'?", "provenance": [40164], "ground_truth": "To prepare the dressing for 'Summer Coolant Salad,' add curd and mint leaves into a mixer grinder and blitz them together. During this process, also include a little seasoning, as well as lemon juice and 1 tsp of olive oil.", "images_list": ["summer-coolant-salad_2"]} {"id": "RECIPE_258", "question": "What\u2019s the best way to create a delicious Easy Peasy Chilli that can be either vegetarian or meat-based?", "provenance": [40165], "ground_truth": "Introduction: Easy Peasy Chilli (can Be Vegetarian or Not). This is a one pot wonder, so nice on an autumnal or wintery evening, it is a staple in our family and so very very easy.I make this with minced Quorn but you can replace it with minced meat, chunks of meat, or extra beans, or whatever you can think of really.This serves 4 greedy adults. Step 1: Ingredients. 300g bag of minced Quorn (or substitute),1 large onion, 1 large garlic clove, 1 large/2 small peppers (any colour, I like to go for green or yellow),800g chopped tomatoes (two tins),4 teaspoons of tomato puree,1 teaspoon sugar, 1 square of dark chocolate (or half a teaspoon of cocoa powder),1 tin of kidney beans,1 tin of chick peas, 1 teaspoon of marmite (or an stock cube),1 chilli (can use chilli powder, or chilli sauce, either way use as much as you want dependent on your taste, I have included some information about how to use fresh chillies in the next step).4 teaspoons of cumin, 3 teaspoons of paprika, 2 teaspoons of mixed herbs, 0.5 (half) a teaspoon of coriander, Step 2: Starter for 10. It is best to prepare everything first, chop the onion, the garlic cloves, and the peppers and the chillies. For those of you who haven't used fresh chillies before, make sure when you cut them up you are using gloves or put clean plastic bags over your hands like I do. If you like you chilli hot pop the whole thing in, if you don't I would avoid adding the seeds as they are the hottest part of the chilli. Also make sure you have checked how hot the chillies are, I have homegrown ones and I can't remember the type, but my red ones are very hot but sweet and give a great flavour, whereas the green are not as hot. Just choose the quantity and type of chillies based on your own taste.Put a little oil in a large saucepan and gently fry the onion, making sure not to burn it. Add the garlic, peppers and all of the herbs and spices (if you are using green peppers as I have you will need to give them a little extra time just so that they soften). Add the Quorn and cook a little (if you are using meat then cook until brown).Add the tomatoes and tomato puree and stir. Step 3: Kooky Cook. Now we want to add the sugar and the chocolate or cocoa powder.Lastly, add the kidney beans, chick peas (or ay kind of beans you would like), marmite and chilli, and roughly a mug of water (if you add too much you can just boil it off and if you add too little you can always add more). Let this cook for approximately half an hour, but if you are in a hurry you can cook it a lot quicker, the meat should already be cooked at this point so you can just heat it up. Personally, however, I prefer to leave the saucepan on simmer for between 30 minutes and 45 minutes. Then give it a taste and add seasoning to your taste. Step 4: Eatsies. Now it is ready to eat. We like to add a little plain yogurt and some thinly sliced or grated cheddar cheese. Mmmmm. If you have leftovers this can sit in the fridge for a few days, or just put it in some Tupperware and when it is cooled pop it in the freezer, this chilli is great double cooked. Enjoy. ", "images_list": ["easy-peasy-chilli-can-be-vegetarian-or-not_0", "easy-peasy-chilli-can-be-vegetarian-or-not_1", "easy-peasy-chilli-can-be-vegetarian-or-not_2", "easy-peasy-chilli-can-be-vegetarian-or-not_3", "easy-peasy-chilli-can-be-vegetarian-or-not_4"]} {"id": "RECIPE_259", "question": "What ingredients should I chop before preparing 'Easy Peasy Chilli (can Be Vegetarian or Not),' and what is a safety tip for handling fresh chillies?", "provenance": [40165], "ground_truth": "Before preparing 'Easy Peasy Chilli (can Be Vegetarian or Not),' you should chop the onion, garlic cloves, peppers, and chillies. A safety tip for handling fresh chillies is to use gloves or put clean plastic bags over your hands while cutting them.", "images_list": ["easy-peasy-chilli-can-be-vegetarian-or-not_2"]} {"id": "RECIPE_260", "question": "What is the process for preparing a delicious serving of Eggs Hemingway?", "provenance": [40166], "ground_truth": "Introduction: Eggs Hemingway. )) Eggs Hemingway or\u00a0Eggs Atlantic, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) are a variation upon the classic breakfast dish of eggs Benedict, all of which substitute the traditional cold thick ham for fresh smoked salmon. most popular in New Zealand Canada and Australia, this dish finished with a squeeze of lemon, would make an absolutely wonderful mothers day gift/ breakfast in bed scenario, (Which, by the way is rapidly approaching march 30th U.K (11th May U.S.A, Canada Australia and New Zealand)) Eggs Benedict's has many variations if this particular one doesn't tickle your taste buds, click on my page for some of them :)\u00a0 Step 1: Hollandaise Sauce. To make a Hollandaise sauce you will need : 1 egg yolk 60 g butter pinch of salt 1/2 teaspoon lemon juice 1/2 teaspoon vinegar white place Large bowl over a simmering pan of water and turn off the heat. Melt butter in a pan. Picture 2 whisk eggs in large bowl. Picture 3-4 The eggs yolks should start to thicken. Step 2: Whisking the Hollandaise Sauce. once the egg yolks have thickened its time to add the the melted butter,\u00a0 this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold. once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done. Add pinch of salt add 1/2 teaspoon lemon add 1/2 teaspoon vinegar Step 3: Poaching the Egg.. Add salt and a good gulp of white vinegar to the water. once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together. Your egg is ready\u00a0 to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone. Step 4: Preparing the Eggs Hemingway. Ingredients: 1/2 English Muffin 1 Serving of fresh salmon 1 Egg 1 Serving of Hollandaise sauce\u00a0 Salt and Lemon juice to season Vinegar for poaching Paprika for garnish Fry the half of English muffin in oil. Picture 1 Place the smoked salmon slices on top. Picture 2 Next place the Poached egg on top. Picture 3 and a ladle full of Hollandaise sauce. Picture 4 Followed by paprika salt and lemon juice to garnish. Picture 5 Step 5: . ", "images_list": ["eggs-hemingway_0", "eggs-hemingway_1", "eggs-hemingway_2", "eggs-hemingway_3", "eggs-hemingway_4", "eggs-hemingway_5"]} {"id": "RECIPE_261", "question": "After mashing the banana in making 'the Bananarama,' what is the next step you should take?", "provenance": [40167], "ground_truth": "After mashing the banana in making 'the Bananarama,' you should spread the mashed banana on a slice of bread. You also have the option to add caster sugar and cinnamon for extra sweetness.", "images_list": ["the-bananarama_2"]} {"id": "RECIPE_262", "question": "What is the process for frying vegetable pakoras after mixing the batter and vegetables?", "provenance": [40169], "ground_truth": "To fry vegetable pakoras after mixing the batter and vegetables, gently drop small clusters into hot oil using a tablespoon or by hand. As they begin to turn golden, turn them over with a slotted spoon. Once the pakoras are golden brown, remove them from the oil and place them on a paper towel lined tray to drain the excess oil.", "images_list": ["vegetable-pakoras_7"]} {"id": "RECIPE_263", "question": "What\u2019s the best way to prepare fried pi pies for a delicious treat?", "provenance": [40170], "ground_truth": "Introduction: Fried Pi Pies. These fried pi pies are the perfect way to ring in Pi Day, whether your oven is on the fritz (like mine) or you just want a little deep fried action.\u00a0 Step 1: The Stuff. You need:\nUnbaked Pie crusts -- these can be refrigerated ready-to-use type or homemade\nPie filling -- a relatively smooth filling is best because you need to pipe it.\u00a0 I made a classic chocolate filing but you can make one out of fruit (perhaps minced) if you'd like.\nDeep fryer OR a medium, heavy saucepan AND oil suitable for frying\nPi template\nKitchen scissors or pastry roller\nWater Step 2: Pi Shape. Prepare your template.\u00a0 You can use the image here, resized as you like it, or draw your own.\u00a0 It's important that the template shape be quite fat.\u00a0 Interior corners should be rounded, to make putting together the pies easier. Step 3: Pieces of Pi. Lay out your rolled pie crust and either use a pastry cutter to trace around the pattern or mark it with food color markers and cut it out.\u00a0 You need two pi shapes per pie.\nNote to self: Consider commissioning the creation of large pi-shaped cookie cutters for next year! Step 4: Assembly. Fill your pastry bag (or a sturdy zip-top bag) with your filling and cut off the tip.\u00a0 I piped through a coupler to make it a little easier to handle.\nPipe filling on the center of one pi shape.\u00a0 You don't need much.\u00a0 Be sure it's in the center.\nUse your fingers or a small pastry brush to moisten the exposed crust edges with water.\nLay another pi shape onto the first and press the corresponding edges together, making sure to push out any air pockets.\u00a0 Be sure to seal it well. Step 5: Cooking. Heat one inch of oil in your medium pan to 350 degrees.\nCarefully lower pies into the oil one at a time.\u00a0 Cook on one side for one minute, then turn and cook on the other side for another minute.", "images_list": ["fried-pi-pies_0", "fried-pi-pies_1", "fried-pi-pies_2", "fried-pi-pies_3", "fried-pi-pies_4", "fried-pi-pies_5"]} {"id": "RECIPE_264", "question": "How do you assemble the 'Fried Pi Pies' after piping the filling onto the pastry?", "provenance": [40170], "ground_truth": "To assemble 'Fried Pi Pies,' you start by piping the filling onto the center of one pi shape. Then, moisten the exposed edges of the crust with water, place another pi shape on top, and press the edges together while ensuring to seal it tightly and remove any air pockets.", "images_list": ["fried-pi-pies_4"]} {"id": "RECIPE_265", "question": "What is the process for transforming leftover pizza into a delicious southern fried pizza?", "provenance": [40171], "ground_truth": "Introduction: Southern Fried Pizza. I hate left over pizza. Reheating in the oven takes too long and microwaving it just makes the crust hard. Knowing this I decided to try something a little different. Being southern born and raised I instantly thought of deep frying! Now before you turn your nose up to it... Give it a try. Step 1: Gathering Ingrediants. I can't give exact amounts because you are making a batter, and well I've never measured anything that I put into a batter so these are approximations.What you will need:Left over pizza1&1/2Cups Milk2 Eggs1&1/4 Cups FlourSalt & Pepper (to Taste)Garlic Powder (optional)Red Pepper Flakes (also optional)Cooking oil (for frying)____________________________________________________Large Skillet or Deep FryerMedium to large bowl for mixingTongs or Fork Step 2: Lets Throw Down in the Kitchen!. Step1: Preheat grease in large skillet (or set deep fryer) to 360 - 375 Degrees Step2: Batter up! combine eggs, milk and spices in a medium to large bowl. Stir in flour a small amount at a time until well blended. Your not making a dough so don't add too much flour. (You may not need the entire amount.) Ideally the batter should be thick sort up like pudding, well not quite as thick...You're now ready to fry some pizza! Step 3: Gettin' Hot in Here!. Let me start by issuing this warning. Hot grease is EXTREMELY Dangerous. Speaking as a Firefighter, I've seen several instances where \"Grease Fires\" have ended in a large loss of personal property. Never leave a working stove or fryer unattended.Now on to the fun!Battering the pizza: Take 1slice of pizza, place it into the batter mixture and coat well. Don't worry if you can faintly see the tops of some of the thicker toppings through the batter, it'll turn out fine.Frying: Take the freshly battered slice and very carefully slide it into the preheated grease. Be sure not to splash the grease, as this will hurt you and potentially start a fire... Cook for 4 to 5 minutes. The batter should be crispy and golden brown when done. Renove from grease and place on a paper towel to drain.Serving: I suggest serving \"southern Style Fried Pizza\" with a side of marinara, pizza sauce, or ranch dressing.", "images_list": ["southern-fried-pizza_0", "southern-fried-pizza_1", "southern-fried-pizza_2", "southern-fried-pizza_3"]} {"id": "RECIPE_266", "question": "What temperature range should I preheat the oil to when making 'Southern Fried Pizza,' and what consistency should the batter achieve before frying?", "provenance": [40171], "ground_truth": "When making 'Southern Fried Pizza,' you should preheat the oil to a temperature range of 360 - 375 Degrees. The batter should achieve a consistency that is thick, similar to pudding but not quite as thick before frying.", "images_list": ["southern-fried-pizza_2"]} {"id": "RECIPE_267", "question": "In the recipe for 'How to Make Cola Syrup,' what ingredients do you need to add to the water while simmering, and for how long should they be simmered?", "provenance": [40172], "ground_truth": "In the recipe for 'How to Make Cola Syrup,' you need to add the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla pod, and citric acid to the water. These ingredients should be left to simmer gently for 20 minutes.", "images_list": ["how-to-make-cola-syrup_2"]} {"id": "RECIPE_268", "question": "What\u2019s the best way to create a delicious kid-friendly broccoli slaw that kids will love?", "provenance": [40173], "ground_truth": "Introduction: Kid-Friendly Broccoli Slaw. I hate to waste food. So in this recipe, I'll be showing how to use up the broccoli stems from my previous ible, (https://www.instructables.com/id/Cafe-Style-Broccoli-Feta-Pasta-Salad/), to make a healthy broccoli slaw. I say it\u2019s healthy because broccoli, but the dressing probably isn\u2019t chock full of nutrients. But hey, it\u2019s all about moderation! I think this would be good to serve to kids. It\u2019s crunchy, covered in dressing, and kids likely won\u2019t notice that it\u2019s broccoli. It tastes pretty much like regular coleslaw, and you get to feel all healthy and virtuous, because broccoli! Step 1: The Ingredients and How to Make It. Kid-Friendly Broccoli Slaw2 stems of broccoli 2 tbsp. low-fat coleslaw dressing (creamy)Grate broccoli stems. Add in dressing and mix. And...done! Wipe the sweat off your brow and eat that slaw! Crazy easy, right? You can also check out the recipe on my blog, at http://approachingfood.com/salads-i-have-known-and-loved-because-i-hate-waste-but-not-broccoli/.", "images_list": ["kid-friendly-broccoli-slaw_0", "kid-friendly-broccoli-slaw_1"]} {"id": "RECIPE_269", "question": "What ingredients do I need to prepare 'Kid-Friendly Broccoli Slaw,' and how should I make it?", "provenance": [40173], "ground_truth": "To prepare 'Kid-Friendly Broccoli Slaw,' you will need 2 stems of broccoli and 2 tablespoons of low-fat creamy coleslaw dressing. Start by grating the broccoli stems, then add in the dressing and mix everything together until well combined.", "images_list": ["kid-friendly-broccoli-slaw_1"]} {"id": "RECIPE_270", "question": "What are the essential steps for crafting a delicious peanut butter and pickle sandwich?", "provenance": [40174], "ground_truth": "Introduction: How to Make a Peanut Butter & Pickle Sandwich. I know what you're probably thinking right now; \"Ew! A peanut butter & pickle sandwich? GROSS!\" However, all I have to say is, don't knock it till you try it. Peanut butter & pickle sandwiches are actually quite delicious. I will now show you the proper way of making this awesome sandwich.Things You Will Need:- Bread (whichever kind you prefer)- Peanut Butter (crunchy or creamy; doesn't matter)- Pickles (whichever kind you prefer)- Butter Knife (for spreading the peanut butter on the bread)- Sharp Knife (for cutting he pickles)- Toaster (optional; if you want to toast your bread first) Step 1: Toast Your Bread. Technically, this step is optional (but I highly recommend doing this step to optimize the deliciousness of the sandwich).Before you begin, you want to make sure that your toaster is plugged into a working outlet. And if you would like to butter your bread, make sure you do that after you toast it! Now you are ready to toast your bread. Grab both your slices and place them in the toaster. You can toast your bread whichever way that you prefer. Unless you like to burn your toast. Don't do that, it's gross. Step 2: Lay Your Slices Side by Side. Now that you\u2019ve finished toasting your bread (unless you for some reason skipped that step), grab it from the toaster. Make sure you use caution; the toast can be very hot. Place both slices on a flat surface (i.e. a plate) side by side. Step 3: Spread Peanut Butter on Both Slices. This next step is super important; unless you just want to make a pickle sandwich, then I guess you can just skip this step. It is time to put some peanut butter on your bread. Open the jar of peanut butter and put as much peanut butter as you would like on your butter knife. Now spread the peanut butter across one slice of bread. Once you are finished, repeat for the second slice. Step 4: Prepare Pickles for Your Sandwich. Put your sandwich off to the side; we\u2019ll come back to it in a minute. This step is when you\u2019ll need the pickles and the sharp knife. Grab a few pickles out of the jar (pro tip: I usually end up using about 4 pickles), and place them on a surface to cut them (pro tip: I use the plate that I use for my sandwich). Then, using the sharp knife, you need to cut the pickles in half (I recommend cutting them the same way shown in the video; otherwise, your sandwich will be lumpy and weird). Step 5: Place Pickles on Your Sandwich. This is another really important step; your sandwich won't turn out right if you do this wrong. You need to carefully lay your newly sliced pickles on top of one of your peanut butter covered bread slices. With this step, it's kind of like you are playing Tetris\u2122, you need to fit the pickle slices together so they don't hang awkwardly over the side of your sandwich. Step 6: Complete Your Sandwich. Now for the final step. When you finish this, you will have a delicious peanut butter & pickle sandwich. You need to grab one of the slices of bread (I recommend grabbing the one that doesn't have the pickles on it; it'll make this a lot easier). Flip it over so the peanut butter side is down. Now gently place it on top of the other slice of bread. And voila! You now have a completed peanut butter & pickle sandwich. Enjoy!", "images_list": ["how-to-make-a-peanut-butter-pickle-sandwich_0", "how-to-make-a-peanut-butter-pickle-sandwich_2", "how-to-make-a-peanut-butter-pickle-sandwich_3", "how-to-make-a-peanut-butter-pickle-sandwich_4", "how-to-make-a-peanut-butter-pickle-sandwich_5", "how-to-make-a-peanut-butter-pickle-sandwich_6"]} {"id": "RECIPE_271", "question": "What step can I take while preparing a peanut butter and pickle sandwich to enhance its flavor?", "provenance": [40174], "ground_truth": "To enhance the flavor of a peanut butter and pickle sandwich, you should toast your bread. Although toasting is optional, it is highly recommended for better taste.", "images_list": []} {"id": "RECIPE_272", "question": "How do you prepare the fruits into a puree consistency for making '100 Percent Figs and Berries Roll-ups'?", "provenance": [40175], "ground_truth": "To prepare the fruits into a puree consistency for '100 Percent Figs and Berries Roll-ups,' place the fruits into a blender in the order of strawberries, blueberries, dates, figs, and banana. Then, pulse a few times and grind at a high-smoothie setting.", "images_list": ["100-percent-figs-and-berries-roll-ups_1"]} {"id": "RECIPE_273", "question": "What\u2019s the best way to prepare a refreshing Cherry Limeade at home?", "provenance": [40176], "ground_truth": "Introduction: Sonic's Famous Cherry Limeade. So, my fiance has this thing about Cherry Limeade. He loves it. Whenever we go out, he will order it if it is available. So why not make it at home? It's just as good, ok...better, and it doesn't cost an arm and a leg to make! How hard could it be? some use soda, some don't but who doesn't like bubbles? The best part is, you could give this to kids because it lacks the caffeine in most other drinks and is way better than kool-aid. It can also be used as a punch for parties! Step 1: Gather the Goodness!. You will need: 1 2 liter of Sprite Maraschino cherries in cherry juice (at least one full cup of juice) 1 1/2 to 2 limes wedged depending on taste 1 knife (to cut the limes of course!) ice (crushed works best but we used cubed) One pitcher at least 2 quarts in size. I suggest using one a little larger than two quarts if you want to use a whole two litter of sprite. Step 2: Mix It Up!. This is the easy part: Put the ice in the pitcher Add the cherry juice and a few cherries to the pitcher Squeeze and drop limes into the pitcher Pour sprite into the pitcher Adding the ingredients in this order mixes it up as you pour. No stirring with a spoon. Stirring will cause the sprite to go flat quicker. Garnish with\u00a0 lime and cherries, Enjoy! Step 3: Finishing Up. This is by far the easiest instructable I have ever done, the whole thing took maybe five minutes to make and was a huge hit! The pitcher did not last the night!", "images_list": ["sonics-famous-cherry-limeade_0", "sonics-famous-cherry-limeade_1", "sonics-famous-cherry-limeade_2", "sonics-famous-cherry-limeade_3"]} {"id": "RECIPE_274", "question": "What ingredients do I need to gather to prepare 'Sonic's Famous Cherry Limeade'?", "provenance": [40176], "ground_truth": "To prepare 'Sonic's Famous Cherry Limeade,' you will need 1 2-liter bottle of Sprite, Maraschino cherries in cherry juice (at least one full cup of juice), 1 1/2 to 2 limes wedged depending on your taste, ice (crushed works best, but cubed is also fine), and a pitcher that is at least 2 quarts in size.", "images_list": ["sonics-famous-cherry-limeade_1"]} {"id": "RECIPE_275", "question": "What\u2019s the process for creating stunning Faberge eggs filled with delicious ingredients?", "provenance": [40177], "ground_truth": "Introduction: Faberge Eggs. Step 1: Materials. For this recipie you will need the following:\n- eggs\n- vegetables ( peas, pepper, corn and whatever vegatables you like)\n- ham, bacon, or other types of meet, like chicken\nYou can even put some aromatic plants in if you like\nNote:\nThis recipie does not involve any boiling so that means that you must not use raw meat. If you use congelated vegetables be sure to boil them first. Step 2: Empty the Eggs. In this step you will need to make a hole at one end of the egg trough which the content will come out and you will be left with an empty egg shell. Step 3: Filling the Egs. Fill your empty egg shells with vegatables and meet. Try to insert the filling into diferent layers so that you obtain a nice look when it's done. Step 4: Pour the Gelatin. Prepare some gelatin and pour it into your stuffed eggs. When praparing the gelatin, instead of water, I've used chicken soup to give it a better flawour. Step 5: The Result. \nLet them cool in the refrigerator untill they harden,\u00a0 then crack the egg shells and remove them.", "images_list": ["faberge-eggs_0", "faberge-eggs_1", "faberge-eggs_2", "faberge-eggs_3", "faberge-eggs_4", "faberge-eggs_5"]} {"id": "RECIPE_276", "question": "After filling the egg shells with vegetables and meat for making 'Faberge Eggs,' what is the next step, and what ingredient can be used to enhance the flavor of the gelatin?", "provenance": [40177], "ground_truth": "After filling the egg shells with vegetables and meat for making 'Faberge Eggs,' you should prepare some gelatin and pour it into the stuffed eggs. To enhance the flavor of the gelatin, it is recommended to use chicken soup instead of water.", "images_list": ["faberge-eggs_4"]} {"id": "RECIPE_277", "question": "What are the steps to prepare a delightful semi-healthy dessert drink for kids?", "provenance": [40178], "ground_truth": "Introduction: Semi Healthy Dessert Drink. Its a very tasty drink that you can whip up in about 15 seconds for kids. It makes them feel like there getting something sweet and sugary but there getting calcium and a little bit of sugar Step 1: Gather Ingredients. Ok this step is designed for one (1) glass so if you need multiple cups of it just multiply \n8 fl. oz. of milk ( and % )\n2-3 table spoons for vanilla coffee creamer ( coffee mate makes the best )\n2 ice cubes\nYa its very simple Step 2: Mix It Up!. If you want let your kids help here\nadd the 2-3 tbs of the creamer to one nice cold glass of milk, mix up and add the ice. test the drink to make sure its just sweet enough but not to sweet or else the little ones will be bouncing off the walls", "images_list": ["semi-healthy-dessert-drink_0", "semi-healthy-dessert-drink_1", "semi-healthy-dessert-drink_2"]} {"id": "RECIPE_278", "question": "What ingredients do I need to make one glass of 'Semi Healthy Dessert Drink,' and how many tablespoons of vanilla coffee creamer should I add?", "provenance": [40178], "ground_truth": "To make 'Semi Healthy Dessert Drink,' you need 8 fl. oz. of milk and 2-3 tablespoons of vanilla coffee creamer.", "images_list": ["semi-healthy-dessert-drink_1"]} {"id": "RECIPE_279", "question": "In making 'Spherical Pizza 2.0,' how do you prepare the dough for the shell, and what thickness should you aim for?", "provenance": [40179], "ground_truth": "To prepare the dough for the shell in 'Spherical Pizza 2.0,' start by coating the inside of your bowls with a non-stick substance, then roll out the pizza dough on a floured counter. You should aim not to roll it too thin, as it will serve as the structural crust that supports the sphere.", "images_list": ["spherical-pizza-20_2"]} {"id": "RECIPE_280", "question": "What\u2019s the best way to whip up a honey peanut butter banana roll up for a quick snack?", "provenance": [40180], "ground_truth": "Introduction: Honey Peanut Butter Banana Roll Up. Step 1: Ingredients. 1/4 cup Honey (preferably local)1/2 cup Peanut ButterBunch Bananas8\" or 10\" soft flour tortillas Step 2: . Mix honey and peanut butter together in a container that you can close and keep left overs for later. Spoon out the amount you wish in your roll up and smooth down the center of a tortilla. Peal and place a banana on top of honey peanut butter and roll up! Fabulously fast, nutritious and filling snack the will keep you from getting hungry for several hours. I'm addicted to these and the neighborhood children are always running by to see if I have any made up for them to take on the run!", "images_list": ["honey-peanut-butter-banana-roll-up_0", "honey-peanut-butter-banana-roll-up_1", "honey-peanut-butter-banana-roll-up_2"]} {"id": "RECIPE_281", "question": "What ingredients do I need to make the Honey Peanut Butter Banana Roll Up?", "provenance": [40180], "ground_truth": "To prepare the Honey Peanut Butter Banana Roll Up, you will need 1/4 cup of honey (preferably local), 1/2 cup of peanut butter, a bunch of bananas, and 8\" or 10\" soft flour tortillas.", "images_list": ["honey-peanut-butter-banana-roll-up_1"]} {"id": "RECIPE_282", "question": "What is the process for creating delightful Words With Love Cookies that are perfect for a Valentine's Day treat?", "provenance": [40181], "ground_truth": "Introduction: Words With Love Cookies. If you enjoy a good game of Scrabble with your loved one, then you'll love these edible tiles on Valentine's Day. \u00a0Challenger your sweetie to a game, winner eats all! \u00a0Ingredients:\n1 batch of sugar cookie dough (store bought or homemade recipe here)\n1 batch of royal icing (recipe here)\nBlack food coloring or black food markerInstructions:\n- Prepare cookie dough according to the recipe and roll it out into a large rectangle on a floured surface.\n- Measure how large you want your squares to be and cut even tiles with a sharp knife. Bake in a 350 degree oven for about 9 minutes.\n- Prepare the plain white royal icing and load 3/4 of the icing into a plastic squeeze bottle or piping bag to flood the backgrounds of the tiles. Reserve the rest of the icing in a small bowl covered with a damp paper towel.\n- When the white backgrounds are completely dry, dye the remaining royal icing black and load it into a decorating bag with a very small round tip. (You could also skip this step and just use a black food marker!) Pipe the letters and numbers and allow the icing to dry for at least 12 hours before handling them.", "images_list": ["words-with-love-cookies_0"]} {"id": "RECIPE_283", "question": "How long should I bake the cookies for the 'Words With Love Cookies' recipe?", "provenance": [40181], "ground_truth": "To make 'Words With Love Cookies,' you should bake the cookies in a 350 degree oven for about 9 minutes.", "images_list": ["words-with-love-cookies_0"]} {"id": "RECIPE_284", "question": "How do you cool the broccoli after preparing it for the 'Veggie Quiche'?", "provenance": [40182], "ground_truth": "To cool the broccoli for 'Veggie Quiche,' you should run it through cool water and then place it in a bowl with ice to rapidly cool down.", "images_list": ["veggie-quiche_5"]} {"id": "RECIPE_285", "question": "What\u2019s the best way to create luxurious gold and silver leaf chocolates from scratch?", "provenance": [40183], "ground_truth": "Introduction: Making Gold & Silver Leaf Chocolates. This instructable is a little late for both Valentines and Mothers Day (for those husbands who give nice things to their wives) but it's always good to be very prepared for the following year.On a special occasion, sure you can go to the shops and buy the poshest and most lush chocolates that money can buy, but nothing says that you love your other half more than if you lovingly craft some luxury chocolates with your own gnarly, manly hands. This works even better if you're a blokey bloke, with oil and muck permanently lodged under your finger nails; the kind of man whose woman knows that hitherto even the notion of making chocolates would be an afront to your manly manlyness.Not any more though, as these chocolates don't use sprinkley sprinkley bits, or lavender oil or any such lady ingredients. No, these chocolates use metal. Hard, manly metal. Not only that - they use metal that even a woman can get behind and understand. They use Gold and Silver! Surely there has never been a better way to both gastronomically treat and impress your better half than with these shiny sweetmeats.Ok, flowery words apart, what does a bloke need to make all this happen using his own rough hewn hands and most likely, very limited kitchen capabilities: Step 1: Required Stuff. 1. You will need EDIBLE gold and silver leaf supplies. I emphasise the word EDIBLE as it is available as a crafting product and as a food product. The crafting product appears to be around the same price, but it may be alloyed with inedible metals. Perhaps not, but in any case, your loved one won't appreciate aluminium or lead in her chocs. A quick google search will quickly help you obtain this. I got mine from a supplier in Switzerland, which when dropped into the post-eating conversation, sounds suitably impressive.2. Given that you're springing lots of cash on gold/silver leaf you don't want to be making your chocolates with nasty Tesco value chocolate, you want to be getting some decent quality stuff. I'll leave it up to the reader to make the call on what's locally available or prefered by the recipient. For mine, I made a mix of very dark/high cocoa chocolate, smooth milk chocolate and creamy white chocolate, to cover all bases.3. Any extra ingredients? Fresh ginger makes a nice additive if you can crush it and extract the oil. It brings the dark chocolate to live and makes it zingy on the tongue.4. A mold for your chocolates. I obtained a nice plastic mould with varied heart shapes from my favourite auction site.5. A nice presentation box and some tissue paper to line it with.6. Oh, and a small, soft brush for applying the leaf. Your wife's make up brushes, suitably cleaned, work fine for this, but any soft-bristled painting brush from your kids craft box will do fine. Most gilding sites will suggest buying their super-soft brushes at a cost of \u00a320, and whilst I'm sure it'll work alot better than my cheapo alternative, it's probably not \u00a320 better. Step 2: Step 1 - Making the Chocolate. This is probably the most important part, since if you make a pigs-ear of this step, no amount of gilding can make your chocolates palatable to your loved one. And whilst it might be amusing to look on as she pretends that they're lovely, whilst simultaneously choking them down and repressing her gag reflex, it's probably not what you're trying to achieve with this endeavour.I know consumate cooks would never advocate the use of a microwave oven, and would always say to melt your chocolate on the stove inside a bowl suspended in boiling water. But we're blokes remember, and doing that is tantamount to wearing a big flowery apron. No, we're going to use the microwave. It was your best friend when you were single and you're not going to abandon it now that you're hitched.So here's what to do:1. Get 100-200 grams (i.e. a big bar) of chocolate and break it down into little cubes. Most chocolate will be formed into this anyway, so just break it up. Taste a little and put the rest in a microwavable bowl. Or, if you're me, the first bowl that comes out of the cupboard. Just make sure it's clean and free of meat sauce from last night's take away.2. Melt the chocolate in the microwave. Now - this is the bit where it can go wrong. You have to be really slow and patient doing this. You need to put the microwave on for about 10 seconds at a time, take the bowl out and stir the chocolate until it starts to leave traces on the bottom of the bowl. At the start, this won't appear to happen at all and the temptation is to stick it in for 30 seconds at a time. If you do this you'll mess your chocolate up and most likely start a small fire. 10 seconds at a time, take out, stir, put back in. That's the order of the day. You have to stir until as much choc melts as possible before putting it back in again. It should be the stirring that makes it melt, not sitting it in the microwave.3. Add any flavourings such as ginger oil or fresh vanilla pod or orange oil, or whatever she likes. One or two drops will do for about 200g of chocolate. Adding a load will stop your chocolate from setting, so be careful.4. Make sure you have your mold to hand once the chocolate has melted. It should stay melted for a few minutes and if it starts to harden can be melted gently as before.5. Carefully pour the choc into the mold.6. Let it cool naturally on the work surface for 15-30 minutes, but at this point it will still be very soft to the touch, so then you can put it into the fridge for about 15-30 minutes to make sure if goes hard. I observed that the higher the milkfat content in the chocolate then the longer it takes to harden and the easier it is to melt to the touch.Once it has set, you can remove it from the mold and begin to adorn it with your bling. Step 3: Gilding Your Chocs. This is frankly, the most difficult bit, and when you look at the images, you'll see that I wasn't altogether successful with it. But women like a trier, so don't let your lack of artistic talent stop you from doing this. I mean, you won't know if you can apply gold leaf until you try - there's pretty much no other practical skill you can practise before this to make it any easier for you. It's an art-form in itself. Perhaps if you're good at soldering and have a steady hand then it'll help you. I'm crap at soldering too, so that probably why my applications look so bad.Gold leaf it thin. Very thin. It's not paper thin. It's air thin. So much so that if you open your gold leaf sheet and inhale sharply you might get a lungful. Seriously, it's nano-thickness and will attach to surfaces which come close to being in contact with it. It's a bit like cling flim, but cling won't disintegrate if you try to remove from your finger when it sticks. Gold and silver leaf will.However, being a practical bloke, you will use this to your advantage. At first, I wanted to completely coat an entire chocolate in gold. I was successful in doing this, but it looked wrong, and inedible. It looked even more wrong, when I did it with silver leaf, as it looked like it was still in the wrapping paper.So I decided to flake my leaf and apply it 'artistically'. Some might say unevenly and perhaps even inelegantly and sporadically, but I'll stick with my original claim.Here's how you do it:1. Get your chocolate right next to your gold leaf envelope and carefully open the top paper from the leaf.2. Turn it upside down onto your chocolate and brush gently with your soft brush. It'll probably tear a little bit, but that's fine. With enough practise you'll know how much pressure to apply to smooth the leaf and how much to apply to break a bit off.3. Tastefully apply in this manner and smooth the leaf onto the chocolate. The colder the chocolate is here, the better the result will be.4. Um...that's the extend of my expertise on this matter. It'll largely be trial and error here, but just do your best and try a few different things. At least you can always eat what goes wrong! What could be better! And with every bite you're adding value to your worthless carcass! Step 4: Boxing It Up and Closing Thoughts. When you have finished, blinking the sweat and most likely, stray bits of metal, from your eyes, you can relax in the knowledge that you're almost done. The woman of your dreams will soon be revering you as a manly God you will no doubt feel you are at this moment in time.But don't give in yet. She won't be swooning in your arms if you crudely wrap them up in newspaper or put them in a cleaned out tin of 40/20 multigrade. You'll need to think how a women thinks and find something soft, girly and possibly even pink to put them in.Luckily, I had something that I could recycle in the house, so I didn't have to be seen outside with a pink silk box - phew! But at any rate, be practical and line it with tissue paper (from the crafting store) and place chocs gently into the box. If you have enough chocs to make a few layers then separate out with bits of grease-proof paper otherwise thely'll all stick together and the leaf will transfer between them. Not nice.And that's pretty much it. My lady was very much appreciative of the effort I put in this year and when she got talking with her friends and they all said that their blokes bought them nothing/ironing boards etc. I knew that they were all secretly jealous of my awesome skills and 'sensitive side'.Job done!", "images_list": ["making-gold-amp-silver-leaf-chocolates_0", "making-gold-amp-silver-leaf-chocolates_1", "making-gold-amp-silver-leaf-chocolates_2", "making-gold-amp-silver-leaf-chocolates_3", "making-gold-amp-silver-leaf-chocolates_4"]} {"id": "RECIPE_286", "question": "For making 'Gold & Silver Leaf Chocolates,' what is the recommended method for melting the chocolate safely?", "provenance": [40183], "ground_truth": "To make 'Gold & Silver Leaf Chocolates,' the recommended method for melting chocolate is to use a microwave, melting it for about 10 seconds at a time and stirring until it starts to leave traces on the bottom of the bowl. This slow and patient approach helps ensure that the chocolate doesn't burn or become unusable.", "images_list": ["making-gold-amp-silver-leaf-chocolates_2"]} {"id": "RECIPE_287", "question": "What\u2019s the best way to prepare a delicious snow cone from fresh snow?", "provenance": [40184], "ground_truth": "Introduction: How to Make a Snow Cone. This instructable will show you how to make a snow cone using real snow. Step 1: Gather Supplies. You will need a cup, a spoon, a flavor, and snow. Any flavor should work but I only had root beer. Step 2: Finding Good Snow. It is very import that you find good snow. Good snow is white, not brown or yellow. (Don't eat the yellow snow, it's not lemon flavored.) Step 3: Collecting the Snow. After I found good, clean, white snow, I brushed away a layer with my hand, and then scooped thee snow into my cup. Step 4: Adding Flavor. Now you need to add flavor if you want it to taste like something other than snow. Squirt the flavoring into the cup with the snow, and stir it with the spoon. Step 5: Enjoy. You are done after you stir to a consistent color. You can eat it now, or give it to a friend. P.S. The second snow cone wasn't stirred as well because my sister made it.P.S.S. I know it was actually more like a snow cup, but you could use a cone or bucket if you wanted.P.S.S.S. Happy holidays.", "images_list": ["how-to-make-a-snow-cone_0", "how-to-make-a-snow-cone_1", "how-to-make-a-snow-cone_2", "how-to-make-a-snow-cone_3", "how-to-make-a-snow-cone_4", "how-to-make-a-snow-cone_5"]} {"id": "RECIPE_288", "question": "What is the best way to prepare a delicious Indian masala omelette for breakfast?", "provenance": [40185], "ground_truth": "Introduction: Indian Masala Omelette | Indian Omelette. Masala Omelette is one of the quickest and tastiest recipe for breakfast with toasted bread slices. It also makes an easy brunch, light lunch or dinner. It tastes awesome and satisfying with full of tempting flavors. This traditional Indian dish can be prepared with minimal ingredients. In this recipe, the eggs are whisked and mixed in the great Indian masala. People also like to eat masala omelette placed between two pieces of toasted bread & with some sauce. It also makes a filling breakfast dish when rolled it up inside a chapatti. Step 1: Ingredients. Eggs - 3Onions chopped - 2 Tomatoes chopped - 2 Green onions chopped - 2Green Chilli - 2Capsicum chopped - 1 (Optional) Coriander leaves - A handful Turmeric pwd - a pinchRed chilly pwd - \u00bd tspPepper pwd - \u00bc tspGaram masala pwd - \u00bd tspOil / Butter - 1 to 2 tsp / 1 small cubeSalt to tasteFor easy audio and video instruction with subtitles, please watch, Step 2: Initial Preparation. Wash and chop onion, tomato, chilli, capsicum and coriander leaves to fine pieces.In a small bowl , add turmeric pwd, salt, red chilly pwd, pepper pwd and garam masala pwd.Break the eggs directly into a bowl and beat them till frothy.Add the powdered spices and salt to beaten eggs and stir well.After mixing well, keep it aside. Step 3: Cooking. Heat butter/oil in a non stick pan on medium flame.Add chopped onions to the pan. Let it cook till they turn translucent or start turning light brown.Add Coriander leaves, green chilli, tomato and capsicum.Spread them evenly on the pan.Leave it to cook for 2 minutes.Pour the egg mixture slowly spreading it on the pan.Spread the liquid evenly.Let it cook for sometime on medium or low medium heat.When the stuff almost dries, check the bottomm whether is cooked and able to flip and if it is golden brown.Now flip it over to other side by covering the pan with plate and turning the pan upside down.Slide it back to the pan.Gently press it down with a ladle.Once both the sides are cooked to golden, remove from heat.Your healthy Masala Omelette is ready..! Step 4: Serving. Serve hot with Indian roti, bread slice or as it is with any dip.We enjoyed it with tomato ketchup and mayonnaise. If you liked the recipe then please LIKE, SHARE our video SUBSCRIBE to our channel. Step 5: Few Tips. Always beat the eggs separately, before mixing it with the spicy ingredients.You can sprinkle little bit of oil and run a spoon inside the omelette for cooking from inside as well.You can increase or decrease the quantity of ingredients as per your taste.To make omelette more spicy and flavorful , you can add more freshly chopped coriander leaves and green chilly.", "images_list": ["indian-masala-omelette-indian-omelette_1", "indian-masala-omelette-indian-omelette_2", "indian-masala-omelette-indian-omelette_3", "indian-masala-omelette-indian-omelette_5"]} {"id": "RECIPE_289", "question": "What are the steps for the initial preparation of an 'Indian Masala Omelette'?", "provenance": [40185], "ground_truth": "The initial preparation for making an 'Indian Masala Omelette' involves washing and chopping onion, tomato, chilli, capsicum, and coriander leaves into fine pieces. Next, you mix turmeric powder, salt, red chilli powder, pepper powder, and garam masala powder in a small bowl. After that, break the eggs into a bowl and beat them until frothy, then add the powdered spices and salt to the beaten eggs and stir well. Finally, keep the mixture aside.", "images_list": ["indian-masala-omelette-indian-omelette_2"]} {"id": "RECIPE_290", "question": "What is the process for making a delicious green tea syrup that can be combined with vodka for a refreshing drink?", "provenance": [40186], "ground_truth": "Introduction: Delicious Green Tea Syrup/Vodka. Want to add the vibrant taste of green tea to your cocktails? This instructable will show you how to create green tea simple syrup that can either be used on its own or mixed with vodka for a delightfully smooth infusion. Step 1: Things You Will Need. This recipe makes about a pint of simple syrup, or a quart of infused vodka.Materials: Small pot or saucepan Empty glass bottle 4 green tea bags 1.5 cups water 1.5 cups sugar 2 cups vodkaoptional: Green food coloring Coffee filter or cheesecloth Step 2: Creating the Syrup. Measure the water into your pot over high heat. Add sugar and stir until it dissolves. Add your green tea bags. Bring the syrup to a boil and then turn off the heat. Let the tea bags steep in the hot syrup for two to five minutes (the longer you leave them in, the stronger the tea flavor will be), and then remove them. Set the syrup aside and let it cool. If any of your teabags burst, strain the syrup through cheesecloth or a coffee filter to remove the leaves. If you want to use this syrup to make infused vodka, move on to step 3. Step 3: Bottle and Mix. Once your syrup has cooled, pour it into your measuring cup. If you followed this recipe you should have a little more than two cups. However much you have, pour it into your empty bottle and then add an equal amount of vodka and stir. Step 4: Share and Enjoy!. The uncolored infusion will probably be golden yellow. If you want a more striking hue, add a drop of green food coloring and shake (a little food coloring goes a LONG way). This vodka tastes amazing by itself or over ice, the bite of the green tea balances wonderfully with the burn of the vodka. Enjoy! ", "images_list": ["delicious-green-tea-syrupvodka_0", "delicious-green-tea-syrupvodka_1", "delicious-green-tea-syrupvodka_2", "delicious-green-tea-syrupvodka_3", "delicious-green-tea-syrupvodka_4"]} {"id": "RECIPE_291", "question": "After adding the green tea bags to the syrup mixture for making 'Delicious Green Tea Syrup/Vodka,' what should you do next?", "provenance": [40186], "ground_truth": "After adding the green tea bags to the syrup mixture, you should bring the syrup to a boil, then turn off the heat. Let the tea bags steep in the hot syrup for two to five minutes before removing them. If any tea bags burst, strain the syrup through cheesecloth or a coffee filter to remove the leaves.", "images_list": ["delicious-green-tea-syrupvodka_2"]} {"id": "RECIPE_292", "question": "What steps should I follow to properly temper chocolate for making 'Chocolate Cup - Literally!'?", "provenance": [40187], "ground_truth": "To properly temper chocolate for making 'Chocolate Cup - Literally!', chop the chocolate and place \u00be of it into a small saucepan. Fill a larger saucepan with an inch or two of water and set the small saucepan inside, ensuring it doesn't float. Bring the water to a simmer, stirring continuously, and heat until the dark chocolate reaches 118 F (or 112 F for milk chocolate). Remove from heat and add the remaining \u00bc of chopped chocolate, stirring until smooth and the temperature decreases to 89 F (or 86 F for milk chocolate).", "images_list": ["chocolate-cup-literraly-_4"]} {"id": "RECIPE_293", "question": "What\u2019s the best approach to make delicious pretzels and pretzel nuggets at home?", "provenance": [40188], "ground_truth": "Introduction: Pretzels and Pretzel Nuggets. I love pretzels. i remember going to Pennsylvania to see them made. There was something about that taste that seemed out of reach. I could never duplicate it until I tried a true Bavarian recipe. That means using food grade Sodium Hydroxide or what you may know as LYE.....The faint hearted should hit the back button now but know that the great Pretzel taste is possible..... Step 1: Making the Dough. I use a slightly modified version of Alton Brown's pretzel recipe.The dough ingredients are:1 1/2 cups warm water (110 degrees F)1 tablespoon granulated sugar2 teaspoons kosher salt1 package active dry yeast4 1/2 cups all-purpose flourThe dip ingredients are:10 cups water1/2 cup food grade Sodium HydroxideOther Ingredients: Celtic Sea saltMix the water, sugar, salt, and yeast in the bowl of your mixer. After about 20 minutes it should foam up. If it doesn't your yeast was dead so start over....If its nice and foamy put the bowl on the mixer with a dough hook and set it on low. Keep adding the flour until it comes together into a ball.Turn that out onto a board and flour it so you can knead it a couple of times. it doesn't need much....Set it aside and let it rise. Don't fall asleep or you may come back to a mushroom cloud.if you do beat it down and divide it up so you can move on. Step 2: The Dip. just like in Roger Rabbit this is nasty stuff. Wear Gloves and Eye protection.Goggles are a buck or two and really are needed.....if you get some on your fingers it may feel soapy. Well that your skin melting. The liquid is NOT soapy. It take about 10 minutes before it will hurt...Just flush with plenty of water.Only use a pyrex Glass or Stainless pot. NEVER Aluminum. That will make Hydrogen Gas.... Not what you want in your kitchen....I use an all Stainless Steel Spider too.Add the 10 cups to the pot FIRST. Then add the Sodium Hydroxide SLOWLY. It makes a lot of heat and if you do it in the reverse direction by adding water to the powder it will flash into steam...You should use steel pans too.I use aluminum sheet pans lined with Parchment paper. In 6 batches of Pretzels I had 2 drops hit the pan and it left these permanent marks.... Step 3: Nuggets . These are easy. Just roll out a 1 1/2 inch diameter log and slice it up with a pastry scraper.i then use the Spider to dip them for a couple of seconds. Really just lower them to the bottom then raise them out and transfer them to the parchment lined baking sheets. they will turn yellow in a few seconds. thats normal....I keep the spider in the pot and the pot touching the sheet tray so theres little chance of dripping on my counter.Once dipped I top with Celtic Sea Salt and then bake in a 450 oven until golden brown. usually about 10 - 12 minutes.you can use an egg wash but its not needed. the dip will give them the color. Step 4: Pretzels. You start the same way rolling the dough into a 1 inch round log. Then twist into a pretzel.I also like to braid three strips into a loaf.I've even tried little buns. No pictures because they were that good....Dip like the others then salt to taste.....see the pic of a dipped vs undipped to see the difference in color a couple of seconds makes. Step 5: Eating. Your reward is here.That great authentic Bavarian pretzel taste is yours.You could dip in Mustard but you really don't need it....I use up my empty take out containers to make individual portions for people. That way I might get some for myself.....", "images_list": ["pretzels-and-pretzel-nuggets_0", "pretzels-and-pretzel-nuggets_1", "pretzels-and-pretzel-nuggets_2", "pretzels-and-pretzel-nuggets_3", "pretzels-and-pretzel-nuggets_4", "pretzels-and-pretzel-nuggets_5"]} {"id": "RECIPE_294", "question": "What safety precautions and materials should be used when preparing the dip for 'Pretzels and Pretzel Nuggets'?", "provenance": [40188], "ground_truth": "When preparing the dip for 'Pretzels and Pretzel Nuggets,' it is essential to wear gloves and eye protection. You should use either a pyrex glass or stainless steel pot, as aluminum can lead to dangerous chemical reactions, including the release of Hydrogen Gas.", "images_list": ["pretzels-and-pretzel-nuggets_2"]} {"id": "RECIPE_295", "question": "What\u2019s the best way to prepare Nacho Mama's MacNcheese casserole for a delicious family meal?", "provenance": [40189], "ground_truth": "Introduction: Nacho Mama's MacNcheese an Easy Casserole. Ok I KNOW this isn't a mexican dish but then\u00a0 nacho as we know them aren't really mexican, they were invented by a tired mexican restaurant owner only wanted to close but couldn't chase off a couple of hungry gringo women with money to burn. And NO it's NOT real homemade macNcheese where you blend flour and butter into a roux, then add milk to make a mother sauce and then add your cheeses and eggs and ....\u00a0thats a LOT of work! Thats how my grandmother made macNcheese and I still do for holidays. My mom started using cheezwhiz processed cheese for macNcheese back in the middle ages when I was growing up so it wasn't a big leap to processed cheese dips when I needed to feed a family.\nWhen you need dinner RIGHT now, take advantage of prepared ingredients ! I've done just that for years, especially when the kids were little and both adults worked. Like most family recipes this one has evolved over the years, ingredients aren't always on hand so you use whats available. No queso? Use nacho cheese or spiced up chedder soup and extra processsed cheese, it works as well with tuna or shredded store bought roasted chicken as it does with ground meat, barbque chips instead of doritos or even corn chips, you know what your family likes, they're the ones you need to please, NOT the recipe gods.\n\u00a0For those less used to working in the kitchen, a jar of cheese sauce, some shredded cheese and some boiled pasta can fool your friends into thinking you can actually cook ! Step 1: Getting Ready. You'r going to need the following to recreate this dish, feel free to make additions or deletions as your tastes demand.\n1lb box of pasta noodles, any style you want\n\u00a01 jar of queso cheese\n\u00a01 bag of doritos\n\u00a01lb of ground meat\n\u00a01 package taco seasoning\n\u00a0peppers and onion to taste\n\u00a0shredded chedder cheese\n\u00a0processed cheese\u00a0 (left over velveeta tonite)\n\u00a0american cheese slices\n\u00a0 (optional)\nsteak sauce\n\u00a0worceshire sauce\n\u00a0garlic powder\n\u00a0salt\n\u00a0hot peppers Step 2: Getting Started. put a big pot of water on the stove and crank the heat to high, bring the water to a boil, season the water, now everyone says season the water its the only time you can season the pasta, then they just add salt ! I use salt and granulated garlic, sometimes some pepper flakes or hot sauce, I like to SEASON my pasta ! pour your box of pasta in the boiling seasoned water and stir.\n\u00a0While the pasta is cooking, place your unopened jar of queso in a pan of hot water, dice up your peppers and onions, grate the cheese if you bought a block and crunch up the bag of doritos.\n\u00a0When the pasta is done to your taste, strain it and let sit while you get a skillet heated, add the peppers, onions and meat to the heated skillet, season with salt, garlic, steak sauce and worceshire sauce to taste. I used 5grinds of salt, 2 dashes of garlic, tablespoon of steak sauce and 1/2teaspoon of worceshire, this is also where you would add the hot peppers if you were going to Step 3: Mixin It Up. Pour your noodles into the casserole dish, spread the warmed queso over the noodles and add your grated cheese and cubed processed cheese, start to mix and slowly add in 2-3cups of crushed doritos.\n\u00a0to make plain macNcheese\u00a0leave out the doritos and maybe add 1/2 package of cream cheese\n\u00a0In between mixing the noodles and cheese, strain the ground meat, add the taco seasoning using half the called for water and picante sauce (or salsa) and bring to simmer.\n\u00a0once the meat is finished, add it to the casserole and carefully stir it in ( that dish is getting pretty full by now)\n\u00a0you COULD stop here and pop it in the oven but I don't think so !\n\u00a0 Step 4: Top It. lay your slices of american cheese over the pasta and meat mix and cover everything generously with the crushed doritos. NOW it's ready to pop in a 325f oven for about 30minutes ! Step 5: Time to EAT !. By now the aroma should have your taste buds working overtime, take the casserole from the oven and let sit while you make a simple salad or dig out the coleslaw. This should feed a family of 4-6 with no problem", "images_list": ["nacho-mamas-macncheese-an-easy-casserole_0", "nacho-mamas-macncheese-an-easy-casserole_1", "nacho-mamas-macncheese-an-easy-casserole_2", "nacho-mamas-macncheese-an-easy-casserole_3", "nacho-mamas-macncheese-an-easy-casserole_4", "nacho-mamas-macncheese-an-easy-casserole_5"]} {"id": "RECIPE_296", "question": "What\u2019s the best way to create a batch of homemade Sriracha salt from scratch?", "provenance": [40190], "ground_truth": "Introduction: Homemade Sriracha Salt. You can watch the video above, or follow the steps below. Choose your own adventure good sir or ma'am. Sriracha is delicious. Salt is delicious. Let's combine them and see if the universe implodes from deliciousness. Step 1: Get a Container. Get a deli container or some sort of tupperware or device you can put a lid on.Want to buy the deli containers I use? You can grab them on Amazon for cheap. Step 2: \u200bGather Up Some Items.. SrirachaKosher or sea saltParchment paper and a cookie sheet.Can't find Sriracha at your store? Buy it from Amazon. Step 3: The Big Fancy Hard Part. Shoot a healthy squirt of Sriracha into about 1/2 cup of salt.Put the lid on.Shake. Step 4: Dry the Napalm Goodness. Pour out your new, however still wet, Sriracha salt on your cookie sheet lined with parchment paper.You have 2 options now.Put your cookie sheet in a cool dry place for 24-36 hours and let the salt naturally dry out.Put your cookie sheet into a 350 degree oven, turn it off, and let the salt dry in the oven for 8(ish) hours.Either way works. Number 2 is slightly faster but realistically 8 hours is no better than 24. Step 5: Check for Doneness. Is the salt dry?Good, it's done. Now put it into a deli container, lid it and use it at your leisure. Give it a good hard shake if there are any minor clumps.Is it still a bit wet?Then leave it alone for another 12-24 hours. If it is still wet after 2 days, you used too much Sriracha sauce in the beginning and you might need to start over. Step 6: Bonus Step. Want your salt to be a bit finer? Pour it into a peppercorn grinder.Booya, enjoy your Sriracha Salt. Step 7: Bonus BONUS Step. Sick of American Sriracha? Get the original Shark brand Sriracha made in Thailand.Another popular variety is the Polar brand Sriracha Chili sauce.If you have a another brand you enjoy, let me know in the comments. Step 8: Disclaimer. All my links to sauces are affiliate links. I have never once made a red cent FROM affiliate links, but I still hope and dream someday to be able to talk and cook food for a living, so my feeble attempt to make money is via these links.", "images_list": []} {"id": "RECIPE_297", "question": "What are the two methods to dry the Sriracha salt when making 'homemade-sriracha-salt', and how long does each method take?", "provenance": [40190], "ground_truth": "To make 'homemade-sriracha-salt,' you can dry the Sriracha salt using two methods: first, by putting your cookie sheet in a cool dry place for 24-36 hours to let the salt naturally dry out, or second, by putting your cookie sheet into a 350 degree oven, turning it off, and letting the salt dry in the oven for about 8 hours.", "images_list": []} {"id": "RECIPE_298", "question": "What is the best way to prepare a delicious crawfish cream sauce that captures the essence of Louisiana cuisine?", "provenance": [40191], "ground_truth": "Introduction: Crawfish Cream Sauce. Moving to Louisiana from the Texas Panhandle can be quite a transition, from chicken fried steak and pinto beans to gumbo and jambalaya. This is one of the first dishes I made upon arrival. Step 1: Get the Stuff. For this recipe, you will need:1T of olive oil1T of Creole seasoning2T of minced onion (1/2 of an average size onion)1T of minced garlic1 lb of crawfish tails2 cups of heavy whipping cream1T of hot sauce (I use Tabasco)1T of Worcestershire sauce1T of salted butter 1/4 cup of green onions (optional, but highly recommended)Cook time: 35 min. Step 2: Cook the Stuff. Begin by heating the 1T of olive oil in a medium-sized saucepan over medium heat. Meanwhile, finely chop the onion and garlic (I just used pre-cut, canned garlic), and throw them in the pot with the oil and saut\u00e9 for about 30 seconds, stirring to prevent sticking. Add the butter while pouring the (already thawed) crawdad tails into the pot and the 1T of Creole seasoning and saut\u00e9 about 1-2 more minutes. Add the cream, hot sauce (not shown), and Worcestershire sauce, and stir in. Bring to a boil, then let it simmer and reduce by 1/2. Step 3: Eat the Stuff!. Serve with rice and French bread and garnish with more seasoning and/or hot sauce, and dig in!", "images_list": ["crawdad-cream-sauce_0", "crawdad-cream-sauce_1", "crawdad-cream-sauce_2", "crawdad-cream-sauce_3"]} {"id": "RECIPE_299", "question": "In preparing 'Crawfish Cream Sauce,' what ingredients are added to the pot after heating the olive oil, and how long should they be saut\u00e9ed?", "provenance": [40191], "ground_truth": "In preparing 'Crawfish Cream Sauce,' after heating the olive oil, you should add the butter, crawfish tails, and Creole seasoning to the pot. They should be saut\u00e9ed together for about 1-2 minutes.", "images_list": ["crawdad-cream-sauce_2"]} {"id": "RECIPE_300", "question": "What\u2019s the best way to whip up a batch of delightful corn cookies that surprise with their unique flavor?", "provenance": [40192], "ground_truth": "Introduction: Corn Cookies. I know, I know - corn has no place inside of a cookie. While it sounds strange, possibly even gross or outright icky, the corny goodness at the core of these little treats adds something really special that few other ingredients could. While you might need to pick up a few items that you don't keep in your pantry, after making these delicious cookies just one time, you'll have them on hand from now on.Inspired by a Momofuku Milk Bar recipe as seen on the awesome PBS show Mind of a Chef Step 1: You'll Need. . .. Software\n\t\t1 cup (2 sticks) butter, softened\n\t\t1 cup of freeze dried corn, ground to a fine powder (you'll need 2/3 cup once it's ground) (Amazon also offers a lot of dried corn)\n\t\t1 1/2 cup sugar\n\t\t1 egg, room temperature\n\t\t1 teaspoon vanilla bean paste (or extract)\n\t\t1 1/3 cup flour\n\t\t1/4 corn flour (make sure it's corn flour, not corn meal - if you can't find corn flour, you can use a food processor or clean coffee/spice mill to grind corn meal until it reaches a flour consistency)\n\t\t1 1/2 teaspoon salt\n\t\t3/4 teaspoon baking powder\n\t\t1/4 teaspoon baking sodaHardware\n\t\tFood processor or clean coffee/spice mill (or mortar and pestle) to grind the dried corn (and corn meal if you need to)\n\t\tStand mixer or hand mixer and mixing bowl\n\t\tMedium mixing bowl\n\t\tRubber or silicone spatula\n\t\tMeasuring cups and spoons\n\t\tCookie scoop (mine is little so my baking time is shorter - if you use a large scoop, add a couple minutes to the baking time)\n\t\tCookie sheets lined with parchment or silicone liners\n\t\tPlastic wrap Step 2: Cracking Corn. \n\t\tIn the food processor, grind the dried corn until it is a very fine powder\n\t\tCombine the powder with the flour, corn flour, salt, baking soda and baking powder Step 3: Getting Doughy. \n\t\tIn the stand mixer, mix the butter and sugar until it's light and fluffy (about three minutes)\n\t\tScrape down the sides of the bowl and add the egg and vanilla bean paste\n\t\tContinue mixing for about 8 minutes until the mixture resembles butter cream frosting (it will be very light and super fluffy)\n\t\tSlowly add in the flour mixture and mix until just combined Step 4: Scoop and Chill. \n\t\tUsing the cookie scoop, portion small balls of dough out onto a lined cookie sheet\n\t\tGently press the tops of the scoops down, cover the cookie sheets in plastic wrap, and place the cookie sheet in the fridge for at least an hour Step 5: Bake and Nom!. \n\t\tAfter an hour, preheat your oven to 350 degrees Fahrenheit\n\t\tTransfer the flattened balls of dough onto lined cookie sheets, placing them about 1 1/2 inches apart (further if your cookies are larger)\n\t\tBake for 8-9 minutes (longer if they're larger) or until the edges are lightly browned but the centers are bright yellow\n\t\tAllow to cool fully, and enjoy!", "images_list": ["corn-cookies_0", "corn-cookies_1", "corn-cookies_2", "corn-cookies_3", "corn-cookies_4", "corn-cookies_5"]} {"id": "RECIPE_301", "question": "What steps are needed to prepare dried corn for the corn cookies before mixing it with other ingredients?", "provenance": [40192], "ground_truth": "To prepare dried corn for the corn cookies, you should grind it in a food processor until it becomes a very fine powder. Then, you can combine this powder with flour, corn flour, salt, baking soda, and baking powder.", "images_list": ["corn-cookies_2"]} {"id": "RECIPE_302", "question": "What is the process for creating a stunning Holiday Wreath Cake that\u2019s sure to impress your guests?", "provenance": [40193], "ground_truth": "Introduction: Holiday Wreath Cake. Its the time of year where all we seem to do is eat. Here is a simple cake decorating Instructable that is easy enough for the non-baker, yet impressive enough to \"wow\" the in-laws! Step 1: I Need It!. First things first, what do you need to make such a cake.1. Bunt Cake Whether you want to take the time to make a homemade cake, or simply use a box mix. Both are technically made at home, so add a box of pudding to a cake mix along with some extra vanilla or butter extract and no one will tell if its box mix or not...our little secret.2. Cake Icing The type of icing is up to you, I prefer cream cheese but again its totally my taste buds making that decision.\u00a03. Cloth artificial leaves This is your preference. If you are making a Christmas Wreath cake use fake holly leaves, for a more Thanksgiving/Fall theme use maple or whatever you find more \"fall-like\".4. Melting Chocolate & Food Coloring If you are making a Fall/Thanksgiving cake you will need autumn colors,\u00a0 orange, brown, yellow... A Christmas cake you will obviously want to purchase form green melting chocolate.5. Freezer To speed up the leaf making process6. Soft Caramel Candies & Brown Sprinkles (Only needed for Thanksgiving Cake) Doesn't matter the brand just as long as they are pliable enough to shape into acorns.\u00a0 Step 2: Cleanliness Is Next to Godliness.. If you have just purchased the artificial leaves I recommend cleaning them before using them to make this cake. Unless you aren't going to eat any of the cake, and frankly don't care anything about the people that are going to partake in the consumption of such a beautiful cake; then again I don't see putting the time into cooking for people you loath. Anyways, you may want to soak the leaves in a soapy water solution for 30 min or so and rinse them thoroughly just to be on the safe side.\u00a0 Step 3: You Only Live Once, Lick the Bowl.. Before you can impress anyone with a totally amazing wreath cake, you must first have a cake to decorate, So you must make a bunt cake. As I stated before you can make one from scratch if you feel the need, however I don't find that necessary when I can tweak a box mix to taste just as good as homemade if not better. So follow your recipes or read the back of the box. Once your cake is baked, set it aside to cool. You want the cake to be completely cooled. A warm cake will melt your icing causing it to run and make a sticky mess, not to mention if you place your leaves on a warm cake they will also melt. Step 4: You Make Me MELT.. Melting Chocolate. You want to take a microwave safe bowl, I used a basic glass cereal bowl, and pour about a third of the melting chocolate into the bowl. This does not have to be an exact measurement because we can melt more if needed, no biggie. Microwave the chocolate for 30 sec. at half power, then stir the chocolate (very little or none will appear melted). Microwave for an additional 15 sec. this time at full power, again stir. Continue microwaving the chocolate in 15 sec. interval until it is completely melted, making sure to stir it after it is microwaved each time. Step 5: \"Autumn Is a Second Spring Where Every LEAF Is a Flower.\" -Alber Camus. Before you begin making the leaves, you will first want to place a clean baking sheet within arms reach of where you will be making the leaves, (Choose a baking sheet that will fit in your freezer) Now the preparations are made and we can make leaves! Examine the artificial leaf, you will notice one side looks like a leaf, while the other side has a wire glued to it. You will want to coat the side of the leaf that does NOT have the wire on it. So here we go, Pick up a artificial leaf, stick the index finger of your free hand into the melt chocolate. Coat the leaf with the chocolate, you want to make sure the chocolate is thick so that it will be easier to remove from the artificial leaf. Try your best to only get the chocolate on one side of the leaf and not on the wire. If chocolate laps over to the other side it will be okay, just harder to remove the artificial leaf without breaking the chocolate. As you can imagine chocolate leafs are quite delicate, much like real leaves. Once you have coated a leaf with chocolate place it, chocolate side up, on your baking sheet. Repeat this process until all your leaves are coated in chocolate, and place the baking sheet into the freezer.\u00a0 Now lick your finger, you know you want to! Step 6: \"The Creation of a Thousand Forests Is in One Acorn.\" - Ralph Waldo Emerson. While the leaves are literally chillin' in the freezer, I like to feel productive and use this time to make the acorns for my wreath cake. Take the caramel candies and open a handful. Usually the candy I purchase are larger than I would like. If this is the case for you as well roll the candy slightly, this will warm the caramel and elongate it slightly. At this point I break the caramel into two separate pieces. I also like doing this because it doubles the amount of acorns I can possibly make. (I never use a whole bag, but my dad loves these caramels so he is quite happy with almost a full bag to himself.) Once you have the caramel the size you prefer, roll it between the palms of your hands until it is oval in shape (acorn shape). Repeat this process until you have the number of acorns you desire for your cake. You can then take the acorns and apply a small amount of icing to which ever side you deem the top of the acorn. Take the iced top of the acorn and dip it in the brown sprinkles, you can secure the sprinkles to the caramel by gently pressing them into the icing. This will give it a smoother appearance. Set the acorns aside for the time being. Step 7: \u201cAll You Need Is Love. But a Little CHOCOLATE Now and Then Doesn't Hurt.\u201d \u2015 Charles M. Schulz. Back you our leaves. By now the chocolate leaves has hardened nicely. Take the baking sheet out the freezer, and grab something to place the chocolate leaves on as you remove them from the artificial leaves. (I use aluminum foil) Be careful not to hold a leaf any longer than necessary since chocolate does melt at body temperature.\u00a0 Pick up a hardened, chocolate covered leaf and turn it over (wire side up). Very carefully pick the corner of the leaf and GENTLY pull it away from the chocolate. The artificial leaf should come away from the chocolate, carefully continue to pull the leaf little by little until it have come completely off the leaf.\u00a0 I will warn you, the chocolate is delicate and you are going to break several leaves, but that is okay after all leaves crack and crumble in real life so these little pieces are useable. Once all of the chocolate has been peeled from the artificial leaves, it is time to make another batch. This is when you can change colors. I will reuse the same bowl without cleaning the previous color out so that some of my leaves will have a tint of another color in them. This gives the leaves a more realistic look.\u00a0 I made around 90 leaves, I had about 15 leaves left over after covering my cake, and lost about 15 more due to them breaking.\u00a0 Step 8: \"If You Presume to Love Something, You Must Love the Process of It Much More Than You Love the FINISHED PRODUCT.\" - John Irving. Finally its time to put all the pieces together! You can now get your bunt cake. Generously apply icing to your cake, I recommend dyeing the icing orange or brown for a Thanksgiving cake and green for a Christmas cake. The icing is the \"glue\" that hold the leaves on the cake. Once the cake is iced completely you can start sticking leave to it. I randomly placed leaves where ever I wanted, though I did try to spread it out so that the orange leaves were evenly spread amongst the brown. After you feel you have completely covered the cake, take you acorns and apply a small amount of icing on the side you decide is the bottom. Again the icing is serving as your edible \"glue\", now decide where you want the acorns\u00a0 and place them there, icing side down. I would suggest only placing acorns on the top of your cake, while the icing is a \"glue\". Acorns stuck to the side will most likely fall off, possibly bringing leaves with it. After all this work the last thing you want it for your cake to deconstruct itself due to gravity. Now take a step back and appreciate the beautiful cake/work of art you just created!", "images_list": ["holiday-wreath-cake_0", "holiday-wreath-cake_1", "holiday-wreath-cake_5", "holiday-wreath-cake_6", "holiday-wreath-cake_7", "holiday-wreath-cake_8"]} {"id": "RECIPE_303", "question": "What steps should you take to clean the artificial leaves before using them in the 'Holiday Wreath Cake,' and why is this cleaning process necessary?", "provenance": [40193], "ground_truth": "Before using the artificial leaves for the 'Holiday Wreath Cake,' you should soak them in a soapy water solution for about 30 minutes and then rinse them thoroughly. This cleaning process is necessary to ensure that the leaves are free of contaminants, especially if the cake will be consumed by others.", "images_list": []} {"id": "RECIPE_304", "question": "What is the process for creating a stunning color-changing cocktail that transitions from blue to purple?", "provenance": [40194], "ground_truth": "Introduction: Color-Changing Cocktails. Blue foods are striking (and rare) all by themselves, but add a little lime juice and this emerald blue elixir will *magically* change into a brilliant purple. I've named my little cocktail the Indigo Blush. The intense color is completely natural (from a flower!) it's not difficult to make, and the color transformation is truly stunning. The basil/lime/gin flavor combination is bright, refreshing, and dangerously drinkable.\u00a0 If you're impatient and just want the recipe, go ahead and skip to the last step. Read on for my full, exhaustive treatise on color-changing foods. Some recipes start from an idea and just magically come together when the ingredients are in my hands. Others take years of fiddling, research, scrapping the whole idea and starting again, more fiddling, seeking expert advise,\u00a0 testing and retesting before satisfying results emerge. This recipe is definitely in the latter group. The idea of a color-changing recipe is one of those white whales I have been chasing for years, and finally, I have a dish I'm excited to share.\u00a0 When I first read about color changing food pigments I could barely contain my glee. I mean, think of the possibilities: a dish that can change COLORS? It turns out that lots of plants have pigment molecules that are pH indicators. In a neutral or basic solution they will appear green-blue or blue-purple, but add some acid and they'll turn purple or red. (You've probably seen examples of this already: blueberries in blueberry pancakes will sometimes turn green if the batter has too much baking soda, or brush your teeth with a baking soda toothpaste after drinking a glass of red wine and you'll end up with a mouthful of blue foam.)\u00a0 Lots of dishes get a little something acidic thrown in at the end, so it didn't seem like making a dish to use this color-change trick would be too difficult. My very first experiments quickly showed that I would need a mostly clear solution in order to show off the color change. (Opaque foods just muddied it up and got in the way). So I got to work trying out all sorts of ingredients with color-changing pigments: radicchio, red cabbage, blueberries. The findings of these tests were disappointing. Either the color would come out muddied and dull (blueberries) or the flavor would be horrid (red cabbage) or both (radicchio). And that's not even getting to the hardest part: acidity. Nearly everything that we eat is acidic. Egg whites and most tap water are slightly basic, but everything else is just varying degrees of acidity. For the color change to work, you need an acid addition that will significantly change the pH, but not until the dish is served. (So adding any acid to the mix beforehand is a no-go.) And this makes adding any flavor difficult. Just about every flavor-enhancing technique I thought of either muddied up the color or added acid. Perhaps, I thought, this is a phenomenon that works great in an eighth grade chemistry class, but really shouldn't be brought into the kitchen. And then I met this little blue flower. (Hello, butterfly blue pea flower!) It doesn't seem to have much of an audience in the US yet, but Thai and Chinese cooks have long used this little flower to color foods and make teas with a brilliant blue hue. For my money, this is truly a remarkable ingredient. For one thing, it's hard to overstate how brilliant the color from this flower is. The pigment is highly soluble-- you don't even have to boil it to release the color. And since the flowers can be dried, it is easy to keep them on hand. The only slight detractor is that they don't have any real flavor on their own. But even that negative can be a boon-- you could use these little guys to color any sort of dish, and add whatever flavors you want separately. Finally I had an ideal candidate to make a color-changing recipe, and I decided a fancy cocktail would be just the thing to showcase this remarkable little ingredient. I chose to make an alcoholic beverage, but there is no reason that the same techniques wouldn't work for non-alcoholic beverages.\u00a0 Step 1: The \"Secret\" Ingredient. The first (and most difficult) part of making this drink will be getting your hands on some butterfly blue pea flowers. (Unless you happen to live in Thailand. Then it seems like it will be quite easy.) I have found the easiest way to get these guys is to order through amazon. Search for butterfly blue pea flowers in tea, and you'll find a few vendors that carry them. The catch is, they all ship from Thailand, and shipping to the US usually takes about a month. They aren't cheap (with shipping my order was around 20$), but the 50g. bag that I bought will definitely make around 5 bottles of color-changing liquor. And the dried flowers keep well, so you could get quite a lot of use out of an order. \u00a0While it isn't easy to get your hands on dried flowers in the US, it is fairly easy to get seeds. So the other option is to grow the plant yourself. I was so intrigued by this little flower, I decided to try my hand at growing some fresh ones in my backyard this year. I am by no means an expert gardener, but I can share a few tips that I've figured out from growing this little guy. (And, if we're being honest,\u00a0 killing off some other seedlings along the way) 1. Use a bean/pea innoculant when you start your seeds. I tried germinating two batches of seeds, one with innoculant and one without. I got a MUCH better germination rate (around 70%) with innoculant as compared to 33% without. 2. Heat, heat, heat. Unlike regular garden peas, these guys like it hot. I started some seedlings on a heating mat, which seemed to work. But my attempts to harden off plants to grow outside in colder temperatures (60-70s F) were not successful. The healthy plant that I grew was started indoors with lots of light, and I didn't move it outdoors until the temperature lows were in the 70s (mid-summer here in New York). You also want to plant them in well-drained soil, and don't over-water them. (This plant likes soil on the dry side.) 3. This plant has delicate roots and does not like being repotted. I would suggest starting seedlings in peat pots so you don't need to disturb the roots when transferring them to a container or the ground. 4. Give them a trellis or fence to climb on. Like other varieties of peas, this plant only seems to flower once it has reached a certain height. (Then the extending vines produce lots of flowers. ) 5. If you want to have enough blossoms to make a bottle of color-changing gin, you'll probably need several plants. I'm estimating that my single vine will produce about 2 dozen blossoms this year. That's not bad, but it would only make about a quarter of a bottle of liquor. The plants really are stunning, though. And the fresh flowers can be eaten and used as a garnish on all sorts of dishes. I'll definitely be planting them again next year. Step 2: Elements of a Color-Changing Cocktail. To create a color-changing cocktail I knew I would need a butterfly blue pea-infused liquor, and then an acidic addition to activate the color change. I also wanted to add some other flavors and a little sweetness to the cocktail. After a little poking around, I found out that most vodkas and gins have a neutral or near-neutral pH. I chose gin for my cocktail, but vodka would work just as well.\u00a0 Adding other flavors gets a little tricky-- it's hard to add anything into the mix without inadvertently adding acid. (And we want to save that for the dramatic finale.) I found that creating a syrup with fresh herbs did not add too much acidity, and could still bring lots of flavor with them. I chose to make a light syrup, (not that high of a sugar concentration) just because I don't like my drinks very sweet. I was going for flavor, with just enough sweetness to cut the harshness of the gin and balance the acid addition. I also found that infusing a hot syrup gently (rather than boiling it) will give you a syrup that is more clear. It's not totally colorless, but it's clear enough so the color-changing effect isn't noticeably diminished. The last element was the acid. I tried a number of combinations of floral and herbal syrups with different acids (including some interesting experiments with white balsamic vinegar and vermouth.) The clear favorite in the taste category was basil syrup with fresh lime juice. I'm sure that there are other winning combinations out there-- I anxiously await to hear more ideas from all you talented mixologists... The one caveat I would add is that you get the most dramatic color change effect when you add a strong, liquid acid. (I did some tests with powdered citric acid and frozen lime juice: meh.) The most satisfying display was with just plain lime juice. I specify straining the lime juice to try to keep the drink as clear as possible. Step 3: The Indigo Blush (My Recipe for a Color-Changing Cocktail). Indigo Blush: 2 oz. Blue Gin 1 oz. Basil Lemongrass Syrup 1 oz. Strained Lime JuiceBlue Gin: \u00bd bottle dry gin 3-4 T dried butterfly blue pea flowers baking sodaBasil Syrup: 1 c. sugar 1 \u00bdc. thai basil (If you cannot get thai basil, just use italian basil and add 1-2 seeds of star anise. And just one prong off the star, not the whole thing.) 2 T sliced lemongrass 2 c. boiling waterFor Serving: Limes (1 oz. lime juice per serving) Fine-meshed strainer tea pot, creamer or other container to pour a small amount of lime juice into the finished drink. IceInfuse Gin One at a time, remove the green base leaves from the dried flowers, keeping just the colorful petals. Place the petals in a clean jar and cover with gin. You don\u2019t need to fill the jar up, just enough to cover the flowers.\u00a0 Stir to saturate the petals. Once they are softened, you can crush them lightly against the side of the jar. This will help speed up the dispersal of the color into the gin. Leave the mixture to sit for a day or two, until it turns very dark blue-purple. Strain out the petals and pour the concentrated color into a clean bottle. Pour in additional gin until it is diluted to your desired color intensity (remembering that the color will be dispersed more when it is mixed into a cocktail.) Most likely, the bottle of gin will have a purplish hue at this point. Add a \u00e2\u0085\u009bt. baking soda to the gin and shake to disperse. You can add more baking soda if it is necessary to nudge your gin into the blue range of the spectrum. But go slowly, and add just enough to get the job done. Add just a little and you'll never know it's there, but too much baking soda tastes terrible.\u00a0 The color tends to have a more purple appearance when you look through a greater depth. So hold the bottle to the side and look at the color of the gin at the edges to get a more accurate idea of what your gin will look like when it is poured into a cocktail. The infused gin can be made well in advance-- my color infused liquors have shown no signs of losing their brilliance after several weeks. (I'll update if there is any change in the shelf life of the colored gin, but the color seems quite stable.)Make Syrup Remove basil leaves from the stems and wash. Slice lemongrass as finely as you can. Lightly bruise the lemongrass under the flat side of your knife. Place sugar, lemongrass and basil leaves (and star anise, if you are using it) in a heat resistant container. Pour\u00a0 in 2c. boiling water and stir to dissolve. Cover the container and let it steep for several hours, until the mixture has cooled to room temperature.\u00a0 Strain the syrup and refrigerate. (Refrigerated syrup will keep for up to two weeks.)Mix Cocktail Juice a few limes and pour the juice through a fine-meshed tea strainer or coffee filter. You want this liquid to be as clear as possible to give the finished cocktail its gem-like brilliance.\u00a0 Measure two ounces of blue gin and one ounce of syrup. Is the color still a nice blue? If so, just charge ahead. If it has edged towards the purple spectrum with the addition of the syrup, you might need to add just a pinch of baking soda to push the pH back toward neutral. Again, go slow, and make sure not to overdo the baking soda. Shake in a cocktail shaker and pour into a martini glass. To complete the cocktail slowly pour 1 oz. of strained lime juice into the glass. (This would be the recommended moment to stop for a few minutes to bask in the the oohs and ahs.)Tips for Cocktail Brilliance. Since the color is the star of this show, it really pays to have a white background. (It is much harder to see the color change against a dark background or competing colors.) A white tablecloth or plate underneath the drinks works wonders. If you have enough flowers, you can make the drink as intensely blue as you want. BUT I find that you lose some of the brilliance of the color if it is very highly concentrated. When the drink changes colors it will also appear to lighten. So expect that your finished purple drink will look lighter than the initial blue base.", "images_list": ["color-changing-cocktails_0", "color-changing-cocktails_1", "color-changing-cocktails_2", "color-changing-cocktails_3"]} {"id": "RECIPE_305", "question": "For making 'Color-Changing Cocktails,' how do you infuse the gin with butterfly blue pea flowers?", "provenance": [40194], "ground_truth": "To make 'Color-Changing Cocktails,' the process to infuse the gin with butterfly blue pea flowers involves placing the petals in a clean jar, covering them with gin, stirring to saturate, and leaving the mixture to sit for a day or two until it turns dark blue-purple.", "images_list": ["color-changing-cocktails_3"]} {"id": "RECIPE_306", "question": "What materials do I need for the freeze-drying process in the 'Freeze Dry at Home' recipe, and what precautions should I take to prevent contamination of the food sample?", "provenance": [40195], "ground_truth": "For the freeze-drying process in the 'Freeze Dry at Home' recipe, you will need a vacuum chamber, a vacuum source, calcium chloride powder (approximately double the weight of the sample), a separation dish, and the sample you wish to freeze dry. To prevent contamination, ensure that no desiccant gets into your food sample, as calcium chloride, while food safe, may affect the taste.", "images_list": ["freeze-dry-at-home_2"]} {"id": "RECIPE_307", "question": "What\u2019s the best way to prepare spiced chicken meatballs served with homemade veggies sauce and spelt penne?", "provenance": [40196], "ground_truth": "Introduction: Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne. The meatballs itself are Dairy-free, Egg-free & Gluten-free too! I spiced up my organic chicken mince, served them on a bed of home-made tomato-veggies sauce & ate them with spelt penne! Ooh yes, this is a lovely flavored well combined delicious pasta dinner! I made enough for 2 days in a row, so for 4 persons! I made my chicken meatballs a few hours before dinner to stiff up a bit in the fridge!Enjoy! :) Step 1: Gather Your Ingredients!. Recipe: For 4 personsIngredients: * For the spiced up chicken meatballs: (14 ping-pong sized balls) 350 gr dairy-free, egg-free, gluten-free organic chicken mince 3 spring onions, cleaned, cut up into rings, white & green parts 1 fat clove of garlic, peeled & finely chopped up black pepper: 20 grins Himalayan pink salt in a grinder: 1/2 teaspoon 1/2 teaspoon dried Proven\u00e7al herbs 1 teaspoon dried cous-cous herbs ( mine had ground coriander, cinnamon, black pepper, ginger, cayenne pepper & ground cloves in it)/ it is very aromatic too! :) 1/2 teaspoon hot chili powder * For the lovely home-made tomato-veggies sauce: 4 dried bay leaves 1 big leek, washed, cleaned, pad dry & cut up finely (2 cups) 4 green celery stalks, cleaned, pad dry & cut up finely (2 cups) 4 big carrots, peeled & cut up into rings & each cut up into 2 (3 cups) 500 gr spelt penne 1 kg tomato passata 300 ml of water poured into the empty tomato packet & used extra in the sauce 1 can of whole peeled tomatoes in their juice 1 teaspoon dried Proven\u00e7al herbs 30 grins of black pepper 1 teaspoon of Maldon sea salt & a few pinches extra a fruity evoo * Serve with cooked spelt penne ( that is egg-free & dairy-free ) or make it completely Gluten-free by using cooked Gf penne! :) Step 2: Make Your Spiced Up Chicken Meatballs 4.5 Hours Before Dinner!. 1. Four & half hours before dinner make your chicken meatballs in your food processor. Put your spring onions & finely cut up garlic in your food processor & place fitted lid ob. Blitz or pulse for a few times until they are more finely chopped up. Add chicken mince, black pepper, Himalayan pink salt, cous-cous herbs, dried Proven\u00e7al herbs & chili powder. Place fitted lid back on & pulse until it is all fully mixed in. Stop & scrape the sides a few times to push your ingredients to the S-blade knife. Don\u2019t blitz too much because you still want to see bits of your ingredients into the chicken mince! With wet hands, form ping pong-sized balls & place them onto a clean large plate. I created 14 chicken balls! Place cling film over the top & place into the fridge to stiff up a bit. I put them in the fridge for 4 hours. Step 3: Make Your Veggies-tomato Sauce!. Now, make your tomato-veggies sauce. Take a larger cooking pot & drizzle with some good fruity extra virgin olive oil. Heat up. When hot, add chopped celery, carrot & leek pieces. Add 4 dried bay leaves & about 20 grins of black pepper & 1 teaspoon of sea salt. Stir fry everything for about 10-15 minutes. Add more olive oil if you need to. I placed fitted lid on & let veggies fry further. When done, add tomato passasta, canned whole tomatoes & your 300 ml of tomato passata water. Stir everything round into the pot. Add 1 teaspoon of Proven\u00e7al herbs & stir it through the sauce. Place fitted lid on & cook for about 15-20 minutes, stirring from time to time until your sauce has reduced a bit & your veggies are just cooked through. Check your seasoning. I added 10 grins of black pepper extra & some Maldon sea salt too. Take out your 4 dried bay leaves. Place fitted lid on. Step 4: Fry Your Meatballs in a Fruity Oil & Serve It All! :). Take a large non-stick pan & add a lot of that fruity evoo. When hot, add chicken meatballs. Fry them into the hot oil until browned & cooked through. This only will take about 5-7 minutes. Place them on double kitchen paper to dip of the excess of fat. Place double kitchen paper on top of them too.Serve at once, place cooked penne pasta into 2 or 4 clean white para bowls & paddle your lovely sauce on top. Place 3 to 4 spiced chicken meatballs on top of the sauce! Enjoy instantly with loved one\u2019s! MMM,\u2026:)You can find it also here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/03/15/spiced-chicken-meatballs-with-tomato-sauce-spelt-penne/", "images_list": ["spiced-chicken-meatballs-with-home-made-veggies-sa_0", "spiced-chicken-meatballs-with-home-made-veggies-sa_2", "spiced-chicken-meatballs-with-home-made-veggies-sa_4"]} {"id": "RECIPE_308", "question": "How should the chicken meatballs be prepared for 'Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne'?", "provenance": [40196], "ground_truth": "To make 'Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne,' the chicken meatballs should be prepared by mixing spring onions, finely chopped garlic, chicken mince, black pepper, Himalayan pink salt, cous-cous herbs, dried Proven\u00e7al herbs, and chili powder in a food processor. Then, form ping pong-sized balls from the mixture.", "images_list": ["spiced-chicken-meatballs-with-home-made-veggies-sa_2"]} {"id": "RECIPE_309", "question": "What\u2019s the best way to prepare a delicious venison chili that captures rich flavors?", "provenance": [40197], "ground_truth": "Introduction: Venison Chili. Last weekend (13 Dec) I was invited to a friends house for game night and to sample his latest \"Bacon Infused Venison Burgers\" (https://www.instructables.com/id/Bacon-Infused-Venison-Burgers/ byTo'bryant.) Not only were these some of the best burgers I had ever eaten (3 in less than 10 minutes), but it was one of the best ways to prepare and serve the ground venison that I had ever had. Knowing that I love to cook, and have never brought home my own deer, To'bryant offered me a couple of his venison hams (round roast on a steer); because other than grind it and make it into burgers, he didn't know how else to prepare it. I had the perfect plan...Chili... Step 1: Ingredients. Ingredients:1.5lb well trimmed venison ham cut in 1/2 inch cubes1lb ground beef chuck (85/15)1 green bell pepper diced1 yellow bell pepper diced1 yellow onion diced1 jalapeno pepper diced2 cloves garlic chopped1 can light red kidney beans1 can black beans3 tbsp vegetable oil2 cans (10oz) diced tomatoes1/2 cup fire roasted corn3 tbsp chili powder, or to taste3 tbsp ground cumin2 tbsp Worchestershire sauce2 tsp red wine vinegar1/2 tsp ground cayenne pepper, or to taste2 tsp salt, or to tasteground pepper to taste Step 2: Preparation, Cooking and Serving. Heat a large cast iron dutch oven over medium heat until hot. Add oil, bell peppers, onions, garlic, and jalapeno peppers until translucent, about 8 minutes. Add cubed venison and ground chuck and cook through, about 5-8 minutes. When the meat is cooked add the tomatoes, chili powder, ground cumin, ground cayenne, Worchestershire sauce, red wine vinegar, salt and pepper. Bring the mixture to a boil, then reduce to a simmer. Add the beans, and cook for 30 minutes. Now add the fire roasted corn and cook for an additional 15 minutes, covered. Check the flavor and add spices as needed. For a hotter (spicier) chili, add your favorite hot sauce to taste. Serve over rice or for a sweet treat, over corn bread. Enjoy!", "images_list": ["venison-chili_0", "venison-chili_1", "venison-chili_2"]} {"id": "RECIPE_310", "question": "After adding the cubed venison and ground chuck for the 'Venison Chili,' what should be added next in the preparation?", "provenance": [40197], "ground_truth": "After adding the cubed venison and ground chuck in the preparation of 'Venison Chili,' you should add the tomatoes, chili powder, ground cumin, ground cayenne, Worcestershire sauce, red wine vinegar, salt, and pepper. Then, bring the mixture to a boil, reduce it to a simmer, add the beans, and cook for 30 minutes. Finally, add the fire roasted corn and cook for an additional 15 minutes, covered.", "images_list": ["venison-chili_2"]} {"id": "RECIPE_311", "question": "How should the dough be prepared for making 'Leipziger Lerchen,' and what is the next step after it is formed?", "provenance": [40198], "ground_truth": "To prepare the dough for making 'Leipziger Lerchen,' you should mix together the flour and baking powder, sift it into a bowl with the other ingredients, and stir with a hand mixer using a kneading hook until the dough is formed. The next step after forming the dough is to roll it into a ball using your hands.", "images_list": ["leipziger-lerchen-typical-saxon-speciality_3"]} {"id": "RECIPE_312", "question": "What\u2019s the best way to whip up a delicious batch of gorp for a hiking adventure?", "provenance": [40200], "ground_truth": "Introduction: GORP Recipe. GORP (good ol' peanuts & raisins) \u00a0is a classic outdoor adventure snack. I like to keep mine simple, and find that it gives me all the energy I need when trying to make for the mountain tops.Recipe\n1/2 cup peanuts\u00a0\n1/2 cup raisins\n1/2 cup whole walnuts*\n1/2 cup raw almonds\n1/2 cup dark chocolate chips (milk chocolate will melt easier if it's a warm day)\n*Sometimes I like to toast my walnuts for extra flavor and crunch. Click here for my Instructable on how to do that.Preparation\nMix all the above ingredients in a bowl and serve, or seal in a bag for easy transport. \u00a0This is easy to make ahead of time and will last for ages if stored in a cool, dry place.Servings\u00a0= 2", "images_list": ["gorp-recipe_0"]} {"id": "RECIPE_313", "question": "What ingredients are combined to create the GORP snack?", "provenance": [40200], "ground_truth": "To create the GORP snack, the ingredients combined are 1/2 cup peanuts, 1/2 cup raisins, 1/2 cup whole walnuts, 1/2 cup raw almonds, and 1/2 cup dark chocolate chips.", "images_list": ["gorp-recipe_0"]} {"id": "RECIPE_314", "question": "What\u2019s the best way to prepare a delicious dilled potato salad that combines creaminess with a delightful crunch?", "provenance": [40201], "ground_truth": "Introduction: Dilled Potato Salad. my favourite kind of potato salad! creamy with the right amount of crunch. Step 1: The Ingredients. 4 potatoes3 dill pickles1/4 cup pickle juiceonion1 tbsp or more dry or fresh dill2 tbsp Grainy Dijon mustard1/4 tsp black pepper1 tsp hot sauce. I forgot to take pictures of the next two so chop your potatoes to your desired size and boil until a fork can go through. chill. Step 2: Chop It Up. chop up your pickles and onions. you can also add peppers and what not for added chrunch or color. but I was using what I had in stock Step 3: . add everything into one bowl then stir until well combined. cover and chill until ready to serve. enjoy. The hot sauce and dill are ones you can add as much or as little as you like, The hot sauce really adds a extra zip to it. ", "images_list": ["dilled-potato-salad_0", "dilled-potato-salad_1", "dilled-potato-salad_2", "dilled-potato-salad_3"]} {"id": "RECIPE_315", "question": "What should I do with the chopped potatoes when making 'Dilled Potato Salad'?", "provenance": [40201], "ground_truth": "When making 'Dilled Potato Salad,' the chopped potatoes should be boiled until a fork can easily go through them, and then they should be chilled.", "images_list": ["dilled-potato-salad_1"]} {"id": "RECIPE_316", "question": "Why is it necessary to cut an X in the stem area of Brussels Sprouts before freezing them?", "provenance": [40202], "ground_truth": "Cutting an X in the stem area of Brussels Sprouts is necessary to ensure they cook all the way through during the freezing process.", "images_list": ["freezing-brussels-sprouts_2"]} {"id": "RECIPE_317", "question": "What is the best way to prepare a delightful malt loaf using a breadmaker?", "provenance": [40203], "ground_truth": "Introduction: Superior Soreen - Breadmaker Malt Loaf. I love Soreen malt loaf, but since acquiring a breadmaking machine I prefer to bake my own bread. I couldn't find a breadmaker recipe anywhere for a traditional northern malt loaf, so I experimented to produce my own. For those unfortunate enough never to have tasted malt loaf, it's a sweetish, malt-flavoured tea bread that is full of dried fruit. A buttered slice is a classic teatime treat in the north of England, but it's also delicious toasted and spread with jam for breakfast or as a late night snack. Since devising a recipe that works in a breadmaker I can have freshly made, mostly wholemeal, malt loaf whenever I want it, but without the Soreen ingredients I'd rather avoid (like palm oil and preservatives). Eaten in moderation, it's an excellent way of getting goodness-rich foods such as extract of malt, dried fruit, milk and wholemeal flour into children. If you use soya milk or another plant-based milk, it's suitable for vegans.I use a Panasonic breadmaker which has a \"speciality raisin\" programme. You may need to make a few trial loaves tweaking the quantities of liquid a little each time, especially if you have a different brand of machine, until you end up with the texture you like. Some people prefer a sticky, squidgy texture, others a drier, firmer loaf that is more like an ordinary loaf of bread. The measurements below are a mix of Imperial (UK) and metric, but I've given some rough US conversions for the milk and water. Actually, the precise quantities aren't too important, so much depends on things such as how dry the flour is, how accurately you can measure a spoonful of malt or treacle, the baking temperature of your breadmaker and your personal preference as to the final loaf texture. So give it a try, making notes on how much of everything you used, and be prepared to make adjustments to get the result you want. Ingredients1 teaspoon (5 ml) fast-acting dried yeast (the type meant for using in breadmakers) 6oz sultanas or plump raisins (or a mix) 12 oz strong wholemeal flour 6oz strong white flour 2 tablespoons (30 ml) vegetable oil (eg sunflower or olive) 1 dessertspoon malt extract 1 dessertspoon black treacle 300 ml (about 10 US fluid oz) semi-skimmed milk, or soya milk 100 ml (about 3.5 US fluid oz) water Step 1: Loading the Breadmaker. Mix the two flours together. Place the yeast first into the breadmaker's pan in a little heap on one side. Then add all the other dry ingredients except for the fruit, on top. Finally, add the liquid ingredients on the opposite side of the pan to the yeast - the aim is to keep the yeast dry for as long as possible. If your breadmaker has a separate dispenser for fruit and nuts then put the sultanas or raisins in there, otherwise keep them back for now. For breadmakers that can bake different sizes of loaf, choose the size setting that is most appropriate for the quantities you're using. For my Panasonic, that's XL.Set the breadmaker going on the \"speciality raisin\" programme, or whatever other programme your machine may have that is intended for fruit breads. If you need to add the dried fruit manually then set a timer to remind you, in case you aren't anywhere nearby when the breadmaker starts beeping. For a machine that doesn't tell you when to put in the fruit, do it shortly before the end of the kneading/mixing phase, before the rising phase starts. You want the fruit to be well mixed in, but not chopped up by excessive kneading.Don't be dismayed if the dough seems very sticky when you lift the lid and peer in before baking starts. That's how it should be. Step 2: After Baking. When the programme finishes, remove the loaf quickly or it might become soggy. Leave it to cool on a wire rack.When you cut the first slice, check to see whether the dried fruit is evenly distributed throughout the loaf. Has it all sunk to the bottom? If so, try with a little less milk and water the next time. Or a different type of fruit. Similarly, if the malt loaf is too sticky, or too soft to be able to cut it easily, the remedy is to use less liquid in the mix. But a malt loaf is meant to be somewhat squidgy. Step 3: How to Serve It. I think slices of malt loaf are best toasted. The outside will crisp up and caramelise a little while the inside stays slightly chewy. If you then butter it or cover it in jam while it's still hot, the result is utterly delicious. Actually, you don't really need to spread anything on malt loaf because it should be quite moist and sweet enough to eat on its own. Try half a (naked) slice with a cup of tea or in a lunchbox instead of a biscuit. Or spread on a generous amount of butter, as you would do with parkin, another northern speciality. ", "images_list": ["superior-soreen-breadmaker-malt-loaf_0", "superior-soreen-breadmaker-malt-loaf_1", "superior-soreen-breadmaker-malt-loaf_2", "superior-soreen-breadmaker-malt-loaf_3"]} {"id": "RECIPE_318", "question": "What should you do immediately after the baking program finishes for 'Superior Soreen - Breadmaker Malt Loaf,' and how can you check the distribution of dried fruit in the loaf?", "provenance": [40203], "ground_truth": "Immediately after the baking program finishes for 'Superior Soreen - Breadmaker Malt Loaf,' you should remove the loaf quickly to prevent it from becoming soggy and then leave it to cool on a wire rack. To check the distribution of dried fruit, when you cut the first slice, look to see whether the dried fruit is evenly distributed throughout the loaf, and if it has all sunk to the bottom, consider making adjustments in your next attempt.", "images_list": ["superior-soreen-breadmaker-malt-loaf_2"]} {"id": "RECIPE_319", "question": "In the process of making 'Real Green Eggs (and Ham),' what color change occurs when red cabbage juice is combined with egg whites, and what causes this change?", "provenance": [40204], "ground_truth": "When making 'Real Green Eggs (and Ham),' mixing red cabbage juice with egg whites results in a blueish-green color due to the alkaline nature of the egg whites. This color change is caused by flavin, a natural pH indicator that shifts its color based on pH levels.", "images_list": ["real-green-eggs-and-ham_4"]} {"id": "RECIPE_320", "question": "What is the best way to prepare a delightful benedict in a basket for breakfast?", "provenance": [40205], "ground_truth": "Introduction: Benedict in a Basket. While making my husband's lunch this morning, I found to my dismay that the loaf of bread I baked yesterday had a giant hole in the middle! I was so bummed at the idea of an entire loaf being useless, so I determined to use it up somehow. It didn't take long for me to decide that this bread was perfect for eggs in a basket (or popeye toast as many people call it). But I had already had my heart set on eggs Benedict... after a moment of deliberation I resolved to combine the two, and I have to say I was quite pleased with the outcome. Step 1: Ingredients. Most of the ingredients you'll probably have on hand, which makes this a good lazy morning breakfast. You need:Bread; one or two slices per personEggs; depending on the hole you make in the bread, one or two per sliceButter; 1/2 Tbsp per egg plus a little more for toasting and saut\u00e9ing Mushrooms; as many as you wantLemon Juice; 1/4 tsp per eggGarlicPaprikaSaltNote: the lemon juice and butter are for making hollandaise sauce, if you prefer a mix or another recipe then go for it, but I prefer to make it myself. Step 2: Make the Toast . Slice your pre-holed bread, or rip out the middle of some normal slices. Butter and toast one side in a pan and separate the eggs and yolks while it's toasting (unless you're not making your hollandaise sauce from scratch, then you can leave them together). When it's good and toasted to your liking, butter the other side and flip it over. Immediately pour the egg whites in the center and allow it to cook through. While that's going, dice the garlic and chop the onions. Heat up a pan of butter and saut\u00e9 the garlic and mushrooms. Cover(so it stays warm) and set aside. At this point, the egg should be just about cooked (if it's not then flip it over for about 30 seconds with a spatula). Remove from the heat and also cover. Now time to make the sauce. There are many recipes, they are all similar. And mine goes like this: melt the butter(1/2 Tbsp per yolk), use a double boiler if you have one. If not, get creative; I use a ceramic bowl in a small pot with a little water in the bottom. A microwave is fine for melting the butter, but you'll need something else once you add the eggs. Once it's all melted add the egg yolks and beat vigorously with a wisk, be careful not to cook them to the point of scrambling. When the eggs and butter are well combined, add the lemon juice, salt to taste, and a little sprinkle of paprika. Continue whisking until the sauce is light yellow and about double in volume from when you first added the yolks. Step 3: Put It All Together. Place your pieces of toast on a plate, add salt and pepper to taste, drizzle with sauce (or smother if you like), and top with the saut\u00e9ed garlic and mushrooms. If you want you can add a few other things like tomato slices, dried herbs of your choice (basil, oregano, or cilantro would be good), fruit, or slices of cheese. Feel free to change it up as you like, but this meal is best enjoyed hot, so dig in! Thanks for reading and I hope you love this delectable dish as much as I did. ", "images_list": ["benedict-in-a-basket_0", "benedict-in-a-basket_2", "benedict-in-a-basket_3"]} {"id": "RECIPE_321", "question": "What is the process for making hollandaise sauce in the 'Benedict in a Basket' recipe?", "provenance": [40205], "ground_truth": "To make the hollandaise sauce for 'Benedict in a Basket,' melt 1/2 tablespoon of butter for each egg yolk. Once melted, add the egg yolks and whisk vigorously, taking care not to scramble them. Then, incorporate lemon juice, salt to taste, and a sprinkle of paprika, whisking until the sauce is light yellow and has doubled in volume.", "images_list": ["benedict-in-a-basket_2"]} {"id": "RECIPE_322", "question": "For making 'Super Mario Bros. Mini Mushrooms,' how long should you allow the candy melts to set after pouring them into the ice cube container?", "provenance": [40206], "ground_truth": "After pouring the candy melts into the ice cube container, you should allow them to set for an hour.", "images_list": ["super-mario-bros-mini-mushrooms_3"]} {"id": "RECIPE_323", "question": "In making 'Eggcelent Egg Drop Soup,' what ingredients do I need to combine in a medium saucepan and bring to a boil?", "provenance": [40207], "ground_truth": "To make 'Eggcelent Egg Drop Soup,' you need to combine chicken broth, soy sauce, and sesame seed oil in a medium saucepan and bring them to a boil.", "images_list": ["eggcelent-egg-drop-soup_3"]} {"id": "RECIPE_324", "question": "What is the process for making those delightful Schweddy Balls that everyone loves?", "provenance": [40208], "ground_truth": "Introduction: \"Schweddy\" Balls for Everyone. For those not familiar to Pete Schweddy and his Schweddy Balls click here:\nhttp://www.hulu.com/watch/4156/saturday-night-live-nprs-delicious-dish-schweddy-balls\nTired of having an urge for Schweddy Balls but can't find an open Season's Eatings to buy them? Well I've cracked the one of the Schweddy family's secret recipes and I'll present my \u201cSchweddy\u201d Balls to you now. Remember no one can resist Schweddy Balls!\nReal Schweddy Balls :\nGlisten\nAre Bigger then Expected\nSlightly Misshapen\nDelicate\nSmell Good\nTender\nTo enjoy your own Schweddy Balls you will need:\n2 lbs Trader Joes Dark Chocolate Pound Plus bars \u2013 These are high quality Belgium Chocolate\n1 lb 72% Cacao Trader Joes Dark Chocolate Pound Plus Bars\n1 large jar of Nuttella Hazelnut Spread\nFilling Candy -All kind of choices here. I used bite sized snicker bars, Recees Peanut butter cups, and Ferro Roche candies. Peanut M&Ms, caramels, nuts, dried fruits, mixed chocolates, etc. will all work great. This is where you have a lot of room to play with your balls.\nBasically we will make a thick chocolate shell and fill it with a chocolate hazelnut filling embedded with other candies.\nLarge Microwavable Bowl\nSpoon\nMetal Spatula/ Pancake turner\nSterilite Christmas Bulb Storage tray to use as a mold Step 1: Melting the Chocolate. Break up 1 bar of the Dark chocolate and place in bowl. Microwave for 20 seconds. Stir Chocolate. Chocolate won't be melted yet but you need to set up a pattern. Microwave for 20 seconds. Stir Chocolate. Microwave for 20 seconds. Stir Chocolate. Chocolate should be starting to melt now. Keep microwaving and stirring until chocolate is melted and smooth. When it really starts melting, reduce microwave times to 10 seconds. Chocolate should be thick but pourable off a spoon. Step 2: Filling Your Depression With Chocolate. Spoon chocolate into depressions on tray. Spoon it thicker around the top edge of the depression. The chocolate needs to be thick to build up a shell. Cover all of the bottom of the depression with chocolate. Pop into the freezer until set.\nRemove from freezer. Repeat previous steps of melting chocolate and filling the depression. Freeze.\nRemove from freezer. By now there should be a fairly thick shell that covers the whole depression. If not repeat a third time.\nThe freezer will make the outsides of the balls shiny. We all know that Schweddy Balls glisten. Step 3: Schweddy Ball Fillings. Make you added candies bite size. You want decent sized pieces but small enough where they will fit without sticking above the mold depressions. I used snickers, Reccees cups, and Ferrero Roche. So I ended up with three different balls.\nMelt the 72% Cacao Dark Chocolate the same way as the previous steps. You can use the same bowl and any other chocolate that was left. When melted, add about half to \u00be of the jar of Nuttella. Stir together until well combined.\nAdd Nuttella/chocolate filling and candy pieces to each of the ball halves. Make sure too try to not overfill the ball halves. Pop in freezer till setup fully. Step 4: Finishing Off Schweddy Balls. Take the metal spatula and scrape the tops of the filled depressions to perfectly level off the halves. You are basically \u201cplaning\u201d the chocolate halves. The halves should pop right out of the molds.\nTake two of the halves and \u201cglue\u201d together with more of the Nuttella/Chocolate mixture. This should still be semi liquid. It will set up but it takes much longer then the balls in the freezer.\nA more ambitious person would decorated their balls or dip the balls in another chocolate. Sprinkles, chopped nuts, coconut, cocoa, etc could all be added to the outside of the balls. I prefer my balls bare.\nNow you can serve your Balls to everyone.\nYou just can't beat Schweddy Balls!", "images_list": ["schweddy-balls-for-everyone_0", "schweddy-balls-for-everyone_1", "schweddy-balls-for-everyone_2", "schweddy-balls-for-everyone_3", "schweddy-balls-for-everyone_4"]} {"id": "RECIPE_325", "question": "In the recipe 'Schweddy Balls for Everyone,' what steps should you follow to melt the dark chocolate in Step 1, and how can you tell when it is ready to use?", "provenance": [40208], "ground_truth": "In 'Schweddy Balls for Everyone,' to melt the chocolate in Step 1, break up 1 bar of dark chocolate and place it in a microwavable bowl. Microwave it for 20 seconds, then stir. Repeat this process until the chocolate is melted and smooth, reducing the microwave time to 10 seconds when it starts to melt. You know it's ready when the chocolate is thick but pourable off a spoon.", "images_list": ["schweddy-balls-for-everyone_1"]} {"id": "RECIPE_326", "question": "What\u2019s the best way to prepare a classic highball inspired by Philip Marlowe?", "provenance": [40209], "ground_truth": "Introduction: Philip Marlowe: a Hardboiled Highball. I don't claim to have invented this, it's just a classic highball, but I do take credit for the name.\nThere isn't an actual drink called a highball. Highballs are more like a genre of drinks. Very simply they are a distilled alcohol mixed with a larger portion of nonalcoholic diluent. There is no classic ratio, it's drinker's choice. Some classic examples of highballs are Scotch and Soda, Jack and Coke, Rum and Coke, Gin and Tonic, and the list goes on.\nFor those that don't know, Philip Marlowe is the famous fictional detective in the crime noir novels of Raymond Chandler. Often these stories were called \"hardboiled\" because they were tough and violent. Some of the titles of the Marlowe books might be more familiar to people because of their early movie adaptations: The Big Sleep (starring Humphrey Bogart as Marlowe) and Lady In The Lake (this time with Robert Montgomery in the part).\nIn the novels there was always a bottle of rye whiskey hiding out in a drawer or cabinet somewhere and often this was mixed with ginger ale or seltzer. Step 1: The Parts. * Rye whiskey - Here looks are deceiving. I didn't actually care for Sazerac Rye, but I love the bottle. So I used it up and kept refilling the bottle with with my favorite rye, the tasty and affordable Jim Beam Rye. If you can't find an acceptable rye, buy a Canadian whisky. Traditionally they were made with a percentage of rye, but these days who knows.\n* Ginger Ale - Since this is meant to be a drink for a hardboiled detective I choose Vernor's, a rough ginger ale.\nAnd that's pretty much it. A glass and some ice and a spoon to stir with.\nI use 2 ounces of rye per glass. Pour it in and top it off with ginger ale. Step 2: Drink It. There, not", "images_list": ["philip-marlowe-a-hardboiled-highball_0", "philip-marlowe-a-hardboiled-highball_1", "philip-marlowe-a-hardboiled-highball_2"]} {"id": "RECIPE_327", "question": "What type of rye whiskey and mixer do you recommend for making 'Philip Marlowe: a Hardboiled Highball'?", "provenance": [40209], "ground_truth": "For making 'Philip Marlowe: a Hardboiled Highball,' I recommend using Jim Beam Rye as the rye whiskey and Vernor's ginger ale as the mixer.", "images_list": ["philip-marlowe-a-hardboiled-highball_1"]} {"id": "RECIPE_328", "question": "What are the essential steps to bring the Great Figure8 Snake Cake to life, creating a fun and delicious dessert for a child\u2019s birthday?", "provenance": [40210], "ground_truth": "Introduction: Great Figure8 Snake Cake!!. Creating an individual snake shape cake for a child turning eight became an adventure into the world of simple sponge transformed into the not so simple looking snake cake.\u00a0 I love the opportunity to bedazzle and the joy of the creatin which actually was not difficult.\u00a0 Step 1: Purchases. Purchasing items, preparation and correct materials save stressed mums.\nBuy:-\u00a0 simple round (Woolworths) sponge cake, usually two in a packet.\n\u00a0:-Royal icing, pre-made, white stuff, also at Woolworths.\n:-Green food colouring, just the cheap stuff\n:- a packet of roll- up, surprise...from Woolworths\n:- plain white icing sugar, from... you know. Step 2: Materials. What items you need to create.\n:- large plate or surface or plastic container\n:- deep plastic cup\n:-tooth picks (only for emergencies)\n:- knife\n:- Cheese grater\n:-time (ha he) Step 3: Creation. Creation\n1.\u00a0Take the two sponge cakes and\u00a0use the deep plastic cup to carefully make a hole in the centre of both cakes, twist slowly and gently. Remove centre.\n2. Take one of the (donut shaped) sponges and slice\u00a0it\u00a0at an right angle from the middle of cake to the edge.\u00a0 Think about this, it is important.\u00a0\u00a0 Only cut form the middle of the top to the middle of the edge. The piece removed will become to head of Mr.Snake.\n3. Place the cut sponge ( with the\u00a0 angled pive removed) and place on plate. Place the whole donut shaped sponge on top, half covering the removed section and creating a figure 8.\n4. Tuck the head piece from the angled cut in the top circle as the head on the snake.\n5. Open pre-made royal icing and massage in green food colouring. Rolling pin out and cut into strips to cover the snake cake.\u00a0 There will be plenty of tucking in.\u00a0 I used and cheese grater to create a pattern of scales on the icing.\n6. The the Roll-Ups, cut the square of at and angle across from one corner to the other, crossing the middle.\u00a0 Do both ways to create diamond shapes.\u00a0 Simply peel of shapes and arrange on the snake cake.\u00a0 Use odd shaped ones for the eyes.", "images_list": ["great-figure8-snake-cake_0", "great-figure8-snake-cake_1", "great-figure8-snake-cake_2", "great-figure8-snake-cake_3"]} {"id": "RECIPE_329", "question": "What is the process for preparing the sponge cakes and forming the snake shape for the 'Great Figure8 Snake Cake'?", "provenance": [40210], "ground_truth": "To create the 'Great Figure8 Snake Cake,' first take the two sponge cakes and use a deep plastic cup to carefully make a hole in the center of both cakes, twisting slowly to remove the centers. Next, slice one of the donut-shaped sponges at a right angle from the middle to the edge, which will become the head of the snake. Finally, place the cut sponge on a plate and arrange the whole donut-shaped sponge on top of it to form a figure 8.", "images_list": ["great-figure8-snake-cake_3"]} {"id": "RECIPE_330", "question": "What\u2019s the best way to elevate ordinary tortilla chips into a gourmet snack with herbs and spices?", "provenance": [40212], "ground_truth": "Introduction: Herb-Infused Gourmet Tortilla Chips. \n Transforming ordinary, everyday Tortilla Chips into a savory gourmet treat has never been easier!\nCreate tasty, knock-your-socks-off Lemon Dill Chips to accompany Tuna-Cucumber Salad.\nAdd ZIP to your regular Cheese Nachos with Taco-spiced Cheddar Chips.\nDesigner Lime/Sea Salt Tortilla Chips will make even the BEST homemade Guacamole \"pop\".\u00a0\nThis simple, inexpensive recipe technique takes just minutes and a few simple ingredients. Use your imagination to customize your Chips with herbs and spices that compliment your dish.\u00a0\nDon't overlook the dry seasoning, sauce and salad dressing mixes in your pantry, either. \u00a0You won't be purchasing those spendy flavored doritos anymore. Your taste buds and your wallet will both thank you!\nHere's what you'll need to get started:\u00a0\n\n\t\tStore-bought Tortilla Chips- preferably low (or no) salt\n\t\tCanola Oil Spray\n\t\tHerbs and/or dry seasoning/sauce/dressing mix\nHere are the EASY-PEASY cooking directions:\n\n\t\t\u00a0Preheat your Oven to 350 degress. \u00a0\n\t\tLayer the Tortilla Chips on a cookie sheet.\n\t\tSpray the chips with Canola Oil.\n\t\tSprinkle with the chips with the herbs and spices of your choice.\n\t\tBake for 3 minutes.\n\t\tRemove from the oven and serve!\nFinally, here is a small list of herb, spice, seasoning mix, and salad dressing mixes to choose from:\n\n\t\tGarlic Pepper\n\t\tChili Powder\n\t\tRosemary\n\t\tThyme\n\t\tLemon Pepper\n\t\tDill Weed\n\t\tGarlic Powder\n\t\tOnion Salt\n\t\tPaprika\n\t\tOregano\n\t\tItalian Herb blend\n\t\tTarragon\n\t\tRanch Dressing Mix\n\t\tTaco Seasoning\n\t\tDry Cheddar Cheese Mix (from boxed Mac & Cheese)\nThere are literally DOZENS more herb and spices blends available so don't be shy about experimenting.\u00a0\nI used Lemon Pepper and Dill for a flavor to enhance an upcoming Nacho creation. \u00a0\u00a0I also tried Cheddar cheese and Taco seasoning together for a basic dipping chip. Tarragon with garlic pepper sounded good so I tried that, too. ;-) ALL of these combos were absolutely delicious!\nJust give this a try... you simply cannot go wrong! ;-)", "images_list": ["herb-infused-gourmet-tortilla-chips_0"]} {"id": "RECIPE_331", "question": "What steps should I follow to prepare tortilla chips before baking them for 'Herb-Infused Gourmet Tortilla Chips'?", "provenance": [40212], "ground_truth": "To prepare the tortilla chips before baking 'Herb-Infused Gourmet Tortilla Chips,' you should layer the tortilla chips on a cookie sheet, spray them with canola oil, and sprinkle them with the herbs and spices of your choice.", "images_list": ["herb-infused-gourmet-tortilla-chips_0"]} {"id": "RECIPE_332", "question": "What is the best way to create a delicious loaf of 'I Wanna Help!' bread from scratch?", "provenance": [40213], "ground_truth": "Introduction: \"I Wanna Help!\" Bread. If you have an eager young baking assistant, this is a great recipe.\u00a0 It's very simple & the mixing is done in a Ziploc bag, which is both fun & less messy.\u00a0 Plus, the bread is delicious! Step 1: Preparations. \nTo make this bread you will need a gallon size Ziploc bag, small mixing bowl, 8x4 loaf pan & the following ingredients:\n3 cups all-purpose flour, or equal part white & whole wheat flours, divided\n3 tablespoons white sugar\n1 (.25 ounce) package rapid rise yeast\n1 cup warm water\n3 tablespoons non-fat dry milk\n3 tablespoons olive oil\n1 1/2 teaspoons salt Step 2: Smoosh, Bubble, Smoosh, Rise & Bake!. Let's make some bread!\nCombine 1 cup of flour, sugar, yeast and warm water in the Ziploc bag. Smoosh & mix until combined. Allow the mixture to rest for about 10 minutes.\u00a0 You will see bubbles in the mixture, which means the yeast is working.\nNext, mix 1 cup of flour, dry milk, salt and oil in your small mixing bowl, then add this to the Ziploc bag. Time to mush & squoosh again! Once that is well incorporated, add the final cup of flour & squish around again until combined.\nTake the dough from the bag & turn out onto a lightly floured surface.\u00a0 Knead for about 5 minutes, then place in a greased loaf pan. Cover with a towel and allow to rise in a warm place for about 30 minutes, or until about doubled in size.\nBake the bread for about 30 minutes in preheated 375 degree oven, or until golden brown.\u00a0 Remove from pan & allow to cool somewhat before slicing. Enjoy!", "images_list": ["i-wanna-help-bread_0", "i-wanna-help-bread_2"]} {"id": "RECIPE_333", "question": "For making 'I Wanna Help!' Bread, what ingredients do you need to combine in the Ziploc bag, and what should you do after mixing them together?", "provenance": [40213], "ground_truth": "To make 'I Wanna Help!' Bread, you should combine 1 cup of flour, sugar, yeast, and warm water in the Ziploc bag. After mixing them together, allow the mixture to rest for about 10 minutes until bubbles form, indicating that the yeast is active.", "images_list": ["i-wanna-help-bread_2"]} {"id": "RECIPE_334", "question": "What\u2019s the best way to assemble a gingerbread house using kits for a fun holiday activity?", "provenance": [40214], "ground_truth": "Introduction: Ginger Bread Houses. Christy, Colin, Jess, a few other friends, and I spent an evening building ginger bread houses. We were all bogged down with the crunch right before the holidays at work, and no one had time to bake proper ginger bread. So, we used ginger bread house kits, which while not tasting so good, did let us get right down to building. Actually, considering the amount of candy sitting around, it probably was a good thing the ginger bread wasn't tasty - I probably would have had twice the stomach ache afterwards. Gluing the ginger bread together with molten-sugar from a hot-glue gun works amazingly well, as seen here in Candy Towers Built with a Molten-Sugar Hot-Glue Gun and Gluing a gingersnap cottage (like a nerd). It's way better than icing, and allowed Colin to make an 8-sided \"modern ginger bread house\" that concluded the evening when we smashed it while playing catch. Christy won the award for most obsessive compulsive house. ", "images_list": ["ginger-bread-houses_0"]} {"id": "RECIPE_335", "question": "In making ginger bread houses, what is the recommended method for assembling the ginger bread, and what advantages does this method offer?", "provenance": [40214], "ground_truth": "The recommended method for assembling ginger bread houses is to use molten-sugar from a hot-glue gun to glue the pieces together. This method is advantageous because it provides a strong and effective hold, allowing for more creative designs, such as an 8-sided 'modern ginger bread house,' while also avoiding the messiness of icing.", "images_list": ["ginger-bread-houses_0"]} {"id": "RECIPE_336", "question": "Before starting to buy items at the downtown farmers market, what should you do to prepare, and why is this preparation crucial for your shopping experience?", "provenance": [40215], "ground_truth": "Before starting to buy items at the downtown farmers market, you should make a full tour of the market. This preparation is crucial because it allows you to identify items you want and will actually eat, helps you sample products, and lets you observe which booths are popular among other shoppers.", "images_list": ["how-to-shop-at-a-downtown-farmers-market_4"]} {"id": "RECIPE_337", "question": "What precaution should I take when melting chocolate for the 'Pudding Cauldrons' recipe?", "provenance": [40216], "ground_truth": "When melting chocolate for the 'Pudding Cauldrons,' a key precaution is that balloons may explode if they get too hot during the process.", "images_list": ["pudding-cauldrons_3"]} {"id": "RECIPE_338", "question": "What\u2019s the overall process for creating a delicious experimental bread pudding using leftover bread?", "provenance": [40217], "ground_truth": "Introduction: Experimental Bread Pudding. I had a quarter-loaf of Irish soda bread (with caraway seeds and golden raisins) left over from a recent study session at my favorite cafe, but it sat too long on my counter and went all brick-like on me. It's too tasty to let it go to waste, so I tossed together this bread pudding. As is often the case, I didn't measure anything, so this is more of an \"experimental baking narrative\" than a recipe.Experimental Leftovers Bread Pudding:Crumble 1/4 loaf Irish soda bread (or whatever bits of bread you have around) into a baking dish. Add other tasty dry ingredients and mix together. (In this case, I added a handful of currants, a bit of sugar, some crumbled graham crackers, cinnamon, and cardamom.) In a separate bowl, mix two eggs with milk (or soymilk) and yogurt such that you'll have enough liquid to thoroughly soak all of the dry stuff. Beat the eggs, soymilk, and yogurt together with some vanilla extract, a bit more sugar, and spices until tastiness is achieved. Pour the liquid ingredients over your dry ingredients in the baking dish. The liquid should almost-but-not-quite cover the dry stuff. Let it soak in for 10-15 minutes, then pop it into a 350F oven for 20 to 30 minutes, until the top is browned and a knife stuck in the center comes out clean. I added a thin layer of sweet-cereal crumbly bits on top, mostly because I'd just finished the box of cereal and had the crumbly bits left over. Bread pudding goes well with hard sauce, but I didn't feel like making that tonight. It turned out very well as it is. Banzai for experiements!", "images_list": ["experimental-bread-pudding_0"]} {"id": "RECIPE_339", "question": "For making 'Experimental Bread Pudding,' how should the liquid ingredients be prepared and what should you do with them before they go into the oven?", "provenance": [40217], "ground_truth": "To make 'Experimental Bread Pudding,' prepare the liquid ingredients by mixing two eggs with milk (or soymilk) and yogurt, then beating them together with vanilla extract, extra sugar, and spices until well combined. After preparing the liquid, pour it over the dry ingredients in the baking dish and allow it to soak for 10-15 minutes before baking.", "images_list": ["experimental-bread-pudding_0"]} {"id": "RECIPE_340", "question": "What is the process for creating a delightful rhubarb syrup that can be enjoyed as a refreshing cold drink?", "provenance": [40218], "ground_truth": "Introduction: Rhubarb Syrup. Simple rhubarb syrup that you can serve with adding more water and ice cubes as cold drink, or an ingredient for a cocktail, and also great for pink lemonade! Step 1: Ingredients and Method. 1 c packed chopped rhubarb stalks (if you freshly cut the rhubarb, discard the leaves as they are poisonous)1 c sugar1 c waterBring all to fully boil on high heat then lower temp to medium-low and let simmer for 5-10 minsTake off from heat and let cool completely to room temperatureStrain (you will get about 300 ml of syrup)-------------------To serve: Pour syrup in serving glass, add in enough cold water and ice cubes.", "images_list": ["rhubarb-syrup_0", "rhubarb-syrup_1"]} {"id": "RECIPE_341", "question": "What ingredients do I need to make 'Rhubarb Syrup,' and what is the first step in the cooking process?", "provenance": [40218], "ground_truth": "To make 'Rhubarb Syrup,' the ingredients required are 1 cup packed chopped rhubarb stalks, 1 cup sugar, and 1 cup water. The first step in the cooking process is to bring all these ingredients to a full boil on high heat, then lower the temperature to medium-low and let it simmer for 5-10 minutes.", "images_list": ["rhubarb-syrup_1"]} {"id": "RECIPE_342", "question": "How should the crescent dough be prepared for wrapping the Brie cheese in 'Baked Brie'?", "provenance": [40219], "ground_truth": "To prepare the crescent dough for wrapping the Brie cheese in 'Baked Brie,' unroll the dough and separate it into 2 sections crosswise. Then, press the 2 sections into squares while pinching and sealing the perforations.", "images_list": ["baked-brie-1_2"]} {"id": "RECIPE_343", "question": "In the process of making 'Edible Dirt Bombs,' how long should the cocoa and butter be cooked together before adding the sugar?", "provenance": [40220], "ground_truth": "In the process of making 'Edible Dirt Bombs,' you should cook the cocoa and butter together on low heat for 3 minutes before adding the sugar.", "images_list": ["edible-dirt-bombs_3"]} {"id": "RECIPE_344", "question": "What\u2019s the overall process for creating Mendl's Courtesan Au Chocolat, and what key steps should I keep in mind?", "provenance": [40221], "ground_truth": "Introduction: Mendl's Courtesan Au Chocolat. After watching the movie The Grand Budapest Hotel, I fell in love with Mendl's Courtesan Au Chocolat and wanted to recreate it. If you haven't watched it, watch it and see why it's so special. To me, it looks like something you would see at Mad Hatter's tea party. It's colorful, dainty and it looks like it's about to tip over.This recipe makes about 14 pieces. You could halve the recipe if it's way too much. I would suggest that you make the cream puff and chocolate custard first then decorate the next day unless you want to spend your whole day in the kitchen. This is a rich and decadent treat. It's something I would make for a very special occasion or anniversary. Anybody who would receive this would certainly feel the love. Step 1: Ingredients. Chocolate Custard 2 1/2 cups full cream milk80 dark chocolate bar5 egg yolks3/4 cup sugar2/3 cup all purpose flour3 teaspoons unsweetened cocoa powder2 tablespoons unsalted butter1 tablespoon vanilla extractCream Puffs1 cup sifted all purpose flour1 cup water4 tablespoons unsalted butter1/4 teaspoon salt4 eggsWhite Chocolate Frosting375 grams white chocolate ( I used a pack of Nestle melts)Food colour gel (red, green, purple) (I used blue since I can't find purple in my supermarket)Butter Cream Frosting 125 grams unsalted butter1 1/2 cups powdered sugar1 Tablespoon milkChocolate Covered Almonds14 pcs AlmondsDark chocolate barFilligree DesignWhite chocolate writing icing tube Step 2: Chocolate Custard (Filling). Separate the whites and yolk from 5 eggs. For the custard we will only be using the yolks. Place them in a bowl and add the sugar. Whisk the mixture. Sift the all purpose flour and cocoa powder and add that to the egg mixture and whisk until it is well combined. In a saucepan, heat the milk and dark chocolate in moderate heat. When the chocolate is melted and bubbles appear on the edge of the pan, add this to the egg and flour mixture in a bowl and whisk. When it is mixed well, place it back to the saucepan in moderate heat mixing constantly with a wooden spoon until it thickens.When the custard has thickened, remove from the heat and add in the butter and vanilla extract and mix well. Then place the custard in a container and place a saran wrap directly on the surface of the custard to prevent a skin from developing. Then cool it in the refrigerator. Step 3: Cream Puffs. For the cream puff, sift the flour and set it aside. In a sauce pan, boil a cup of water with butter and salt. Once it's boiling, add in the flour all at once and mix with a wooden spoon. When the mixture pulls from the sides of the pan and has formed into a ball, remove from the heat. Add one egg at a time mixing the mixture until the egg is incorporated well before adding in another egg. After the fourth egg, you can see in the 4th image that it has become glossy and the consistency is similar to thick custard. Let this cool for 5 minutes.On a parchment covered tray, pipe the mixture using a round tip to 3 sizes (large, medium, small). I just eyeballed mine from the largest one about golf ball sized and the smallest one approximately marble sized. I baked the large and medium ones in the same tray while the small puffs in another tray since they will come out of the oven sooner.Bake them in a pre-heated oven 200 degrees celsius for 15 minutes then lower the temperature to 160 degrees then let it cool in the oven to make sure they don't sink. For the small puffs, they will also bake for 200 degrees for 15 minutes but only 10 minutes for 160 degrees and you can remove them immediately from the oven.Once removed from the oven, place them on a wire rack and make holes under the puffs using a small knife to make sure the moisture comes out. Step 4: White Chocolate Frosting. When the puffs are cooled, pipe in the chocolate custard in the hole and set aside. For the frosting, melt the white chocolate on a double boiler. Place them in 3 bowls and add food color for each. (red, green, blue) In the movie, the largest puff is purple but I can't find it in the supermarket so I used blue. Dip the small puffs in red, the medium puffs in green and the large puffs in blue. Step 5: Chocolate Covered Almonds and Butter Cream Frosting. Melt some dark chocolate on a double boiler then dip the almonds and let it set on parchment paper. For the butter cream frosting, use a mixer and mix until the butter is light and fluffy then add the sifted powdered sugar a little at a time while mixing plus the milk. (Instead of using butter cream frosting, you can use whipped cream. I think whipped cream is better so that it isn't too sweet.) Take some butter cream frosting and color it blue. Since my frosting is yellow due to the butter , it turned out green. Step 6: Assembling and Decorating. Instead of placing some butter cream frosting on top of each cream puff, I recommend that you use melted white chocolate to make the bond between each puff stronger because mine kept on slipping.Using a white chocolate piping tube, make some filligree designs for each puff.Add a collar of green dots in between cream puffs.Use a star tip, pipe the butter cream frosting design along the base of the pastry.Add some frosting to the top and place the chocolate covered almond.Then, 13 more to go. ^_^", "images_list": ["mendls-courtesan-au-chocolat_0", "mendls-courtesan-au-chocolat_2", "mendls-courtesan-au-chocolat_3", "mendls-courtesan-au-chocolat_4", "mendls-courtesan-au-chocolat_5", "mendls-courtesan-au-chocolat_6"]} {"id": "RECIPE_345", "question": "How should the chocolate custard be cooled for 'Mendl's Courtesan Au Chocolat' to prevent a skin from forming?", "provenance": [40221], "ground_truth": "To cool the chocolate custard for 'Mendl's Courtesan Au Chocolat,' place it in a container and cover the surface with saran wrap to prevent a skin from developing.", "images_list": ["mendls-courtesan-au-chocolat_2"]} {"id": "RECIPE_346", "question": "What is the overall process for creating delightful bleeding cupcakes that are perfect for Halloween?", "provenance": [40222], "ground_truth": "Introduction: Bleeding Cupcakes. I wanted to make some Hallween themed cupcakes that still tasted good, and this is what I came up with! Step 1: Ingredients. To make these cupcakes, you will need ingredients for a white cake and some kind of red colored berry preserves of some kind. \u00a0I used raspberry jam.\nI used a boxed french vanilla cake mix and substituted the amount of water they call for with buttermilk and added an extra egg. Step 2: Preheat Oven and Mix. Preheat oven to 350 degrees while you mix the ingredients for your cake. \u00a0Don't mix in the jam yet! Step 3: Fill Cupcake Trays. Fill the cupcake trays about 2/3rds full with the white cake batter that you just mixed. \u00a0Put about a tablespoon of jam on top of each one. \u00a0Don't put the jam inside or you wont be able to see it afterwards! Step 4: Bake and Serve!. Bake cupcakes for about 15-20 minutes, depending on your oven. \u00a0When a toothpick is inserted and comes out clean, you know they are done. \u00a0The jam has kind of melted into the cupcakes and the cake puffs up around the jam and they look disgusting! \u00a0But they taste delicious!\nHappy Halloween!", "images_list": ["bleeding-cupcakes_0", "bleeding-cupcakes_1", "bleeding-cupcakes_2", "bleeding-cupcakes_3", "bleeding-cupcakes_4"]} {"id": "RECIPE_347", "question": "In making 'Bleeding Cupcakes,' what temperature should the oven be preheated to, and what ingredient should be set aside at this stage?", "provenance": [40222], "ground_truth": "In making 'Bleeding Cupcakes,' the oven should be preheated to 350 degrees, and the ingredient that should be set aside at this stage is the jam.", "images_list": ["bleeding-cupcakes_2"]} {"id": "RECIPE_348", "question": "What\u2019s the best way to create delicious individual chicken pot pies that are both comforting and healthier?", "provenance": [40224], "ground_truth": "Introduction: Individual Chicken Pot Pies. Chicken pot pie is the ultimate comfort food. This recipe is to create a healthier version of the classic favorite using wholewheat biscuits, slimming down the dish without sacrificing taste.\u00a0\nFor this recipe you will need the following ingredients:\u00a0\nFilling\n-cooking spray (olive oil if you have it)\n-1 lb boneless, skinless chicken breast, diced\n-1 large yellow onion, diced\n-2 large carrots, peeled and diced\n-1 cup of frozen peas\n-2 cups low sodium chicken broth\n-4 teaspoons minced fresh thyme\n-2 tablespoons whole-wheat flour\n-fresh ground pepper to taste\nBiscuits\n-3/4 cup of skim milk\n-2 1/4 teaspoon apple cider vinegar\n-2 cups whole-wheat flour (about 2 tablespoons for dusting)\n-1 tablespoon baking powder\n-1 teaspoon baking soda\n-1/8 teaspoon of salt (optional)\n-1 tablespoon olive oil\n\u00a0 Step 1: Creating the Filling. 1. Preheat your oven to 450 degrees F\n2. In a large skillet, mist with cooking spray. Saute chicken until no longer pink, about 3 minutes.\u00a0\n3. Add onions and carrots. Saute until onion is slightly browned, add peas and cook until thawed.\u00a0\n4. Stir in broth and thyme and cook until broth is warmed. Stir in two tablespoons of whole-wheat flour and reduce heat to medium.\u00a0\nstir constantly until broth is thickened. Pepper to taste and turn off stove, but don't remove the pan from heat.\u00a0 Step 2: Preparing the Biscuits. 1. Pour milk in a measuring cup, then add the vinegar to the milk. Let stand for about two minutes.\u00a0\n2. In a large mixing bowl, blend two cups of whole wheat, baking powder, baking soda, and salt. Stir in the milk-vinegar mixture, a quarter-cup at a time. Add oil, and the remaining two tablespoons of whole-wheat flour.\u00a0\nThe dough will be slightly sticky. if it is too sticky to work with, add a little more flour.\u00a0\n3. Roll the dough into 12 biscuits.\u00a0\nAs you can see I made 11, one guest asked for less bread.\u00a0 Step 3: Putting Together the Pot Pies. 1. Ladle Chicken mixture into 4 large ramekins, about three-quarters of a cup per serving.\u00a0\n2. Top each ramekin with 3 biscuits each.\u00a0\n3. place the ramekins on a parchment or aluminum foil lined baking sheet.\u00a0 Step 4: Baking the Pot Pies. After you have the ramekins on the lined baking sheet, place them in your 450 degree F oven and bake for 10 minutes or until chicken mixture is bubbling and the biscuits are slightly brown.\u00a0\nWhen finished, remove and allow to cool.\u00a0\nTo serve, place each ramekin on a plate, as they will be too hot to handle.\u00a0\nEnjoy!\u00a0", "images_list": ["individual-chicken-pot-pies_0", "individual-chicken-pot-pies_1", "individual-chicken-pot-pies_2", "individual-chicken-pot-pies_3", "individual-chicken-pot-pies_4"]} {"id": "RECIPE_349", "question": "What is the first step in creating the filling for 'Individual Chicken Pot Pies,' and how can I tell when the chicken is fully cooked?", "provenance": [40224], "ground_truth": "The first step in creating the filling for 'Individual Chicken Pot Pies' is to preheat your oven to 450 degrees F, then saut\u00e9 the chicken until it is no longer pink, which takes about 3 minutes.", "images_list": ["individual-chicken-pot-pies_1"]} {"id": "RECIPE_350", "question": "What\u2019s the overall process for preparing a delightful broccoli souffle that even kids will love?", "provenance": [40225], "ground_truth": "Introduction: Broccoli Souffle. Do your kids hate eating their veggies??? Well fret no more! They will eat all of their veggies with this wonderfully light ,airy and cheesy Broccoli Souffle! I would suggest making two if you're making it for a family get together or office party. Make sure to get a nice medium golden brown crust and there won't be any left. At least this has been my experience throughout the years of making it.\u00a0 This is the basic version of the recipe. I like to play around with it and throw in spices and other veggies. You can do individual souffle dishes as well Do you have two casserole dishes that fit inside one another?? there needs to be a gap all the way around the inner dish, even if it's just a tiny bit of a gap. ---- if not goodwill and thrift stores are are great place to find these sorts of things. I personally only buy used PYREX dishes. :-) ***\u00a0If you want it super airy, use small diced pieces of veggies and half all the ingredients. It will come out like a cheesy, broccoli cake, sounds gross but yummy none the less. Square casserole dish inside a larger dish works fine.\u00a0 ***Ingredients: - for a 5 x 9 dish 2 - 10 oz package of frozen broccoli pieces - substitute one 10 oz bag for another veggie 2 - can cream of mushroom 8 eggs beaten 1 cup mayo 1.5 -2 cups grated sharp cheddar cheese 4-6 small flat glass beads - the ones you put in glass jar for arrangements Preheat Oven @350\u00b0 Cook Broccoli and any additional veggies as directed on package \u00a0- drain let cool Mix Mushroom soup, eggs, cheese, mayo ( additional spices can be added here) - you can use a mixer for this part if you desire Fold in broccoli and any other veggies you desire - gently fold it into the mix do not use mixer (see image) Pour mix into your smaller casserole dish filling it to 3/4 full Inside the lower dish place the glass pieces in the corners and center to create a gap under the top casserole dish- if your lower dish isn't deep enough skip this part Place dish into your other casserole dish - place in oven Now fill the lower dish 3/4 full with water - close the door - cook for 40 mins (not calculated for higher altitudes)Don't open the oven! Treat it like a cake, it will flop just like one but even if it does, it's still edible and fluffy. I watch mine through the window and when it gets a light/med brown I just turn the oven off and let it sit. It comes out super airy, yummy and if it weren't green the kids would never know. Happy Baking!! \" Share the food, share the laughter and share the love \"", "images_list": ["broccoli-souffle_0"]} {"id": "RECIPE_351", "question": "How should I prepare the broccoli and other vegetables for the Broccoli Souffle before mixing them into the souffle mixture?", "provenance": [40225], "ground_truth": "To prepare the broccoli and other vegetables for the Broccoli Souffle, cook them as directed on the package, then drain and let them cool before mixing them into the souffle mixture.", "images_list": ["broccoli-souffle_0"]} {"id": "RECIPE_352", "question": "In the process of making 'this-is-salsa,' what steps should I follow to properly add jalapenos, and what precautions should I take to ensure safe handling?", "provenance": [40226], "ground_truth": "In the process of making 'this-is-salsa,' you should cut off the stem of the jalapeno, slice it in half lengthwise, and scoop out the seeds and veins using a spoon. It's crucial to perform this task in a downward motion, moving away from your face. After handling the jalapenos, you must wash your hands thoroughly to avoid any irritation or discomfort.", "images_list": ["this-is-salsa_3"]} {"id": "RECIPE_353", "question": "What are the key steps to create delicious Pina Colada Cupcakes that combine cake and tropical flavors?", "provenance": [40227], "ground_truth": "Introduction: Pina Colada Cupcakes!. I love Pina Coladas and I love cupcakes, so combining the two seemed like an amazing idea - Moist pineapple cake filled with a coconut cream filling, topped with coconut-pina colada butter cream icing, and of course, each cupcake looks like your very own Pina Colada! Step 1: Ingredients & Supplies. Ingredients:Cake:\n3/4 cup butter\n1 cup sugar\n3 eggs, separated\n1 teaspoon vanilla\n2 teaspoons Pina Colada mix\n2/3 cup crushed pineapple (do not drain)\n1 1/4 cup \u00a0flour\n2 teaspoons baking powder\n1/4 teaspoon salt\nA pinch of cream of tarterCoconut Cream:\n1 cup whipping cream\n2 tablespoons shredded fancy un-sweetened coconut\n1 tablespoon sugar\u00a0Coconut Pina Colada Butter Cream:\n1 1/4 cups butter\n2 1/2 cups icing sugar (more or less to taste)\n5 tablespoons Pina Colada mixDecorations:\nSweetened Shredded Coconut (to garnish)\nMaraschino cherries\nCanned Pineapple rings (or tid-bits)\nDrink UmbrellasSupplies:\nCupcake pan\nCupcake paper liners\n3 mixing bowls\nElectric mixer\nLarge spoon/spatula\nMeasuring cups\nPiping tips and bags*\nWooden skewers\n*I purchased my piping set which included 4 tips and 8 bags from a Dollar Store for $2.00. \u00a0 Step 2: Cake. 1) Preheat the oven to 350\u00baF. Line cupcake pan with paper liners.\n1) Beat the butter and sugar until mixed and fluffy.\u00a0\n2) Separate the eggs. You can use an egg separator or simply separate them by carefully passing the egg back and forth between the cracked shells while letting the egg white spill into a separate dish.\u00a0\n3) Add the egg yolks, \u00a0vanilla, coconut extract and pineapple to the butter and sugar and mix together well.\n4) In a separate bowl, add the flour, baking powder and salt and mix well with a spoon. Then, add a little at a time of this dry mixture to the wet mixture. Combine together gently.\n5) Beat the egg whites and cream of tartar in a separate bowl until the eggs whites form soft peaks. Add egg whites gradually into the rest of the batter and fold in gently.\n6) Divide the cupcake batter evenly into the cupcake pan. Bake for 25 minutes (or until a toothpick comes out clean). Remove from the oven let them cool. Remove the cupcakes from the pan and let them continue to cool completely. Step 3: Coconut Cream Filling. This Coconut Cream Filling is for piping inside the cupcakes.\n1) Pour the whipping cream into a bowl and beat until it becomes thick and fluffy (about 5 minutes).\n2) Add the coconut and sugar and mix together. If you are using sweetened coconut you may not feel the need to add any sugar. Either way, there will be plenty of sugar later in the butter cream icing! Set in the fridge to keep chilled if you are not yet ready to fill the cupcakes.\u00a0\n3) Using a wooden skewer, poke a hole in the center of the cooked cupcakes, about 2/3 of the way in. Move the skewer around in a circle to dig a little \"well\" in the middle of the cupcake.\u00a0\n4) Spoon the Coconut Cream into a piping bag with a small narrow tip. Place the tip into the hole in the cupcake and gently squeeze the bag until the Coconut Cream fills up the hole in the cupcake and you can see that it is filled to the top. Step 4: Pina Colada Butter Cream. 1) Add the butter and half the icing sugar into a bowl and beat well until thick and creamy.\n2) Add the rest of the icing sugar slowly in small batches and continue to mix until well blended. (You can add less or more icing sugar to your taste). Add the Pina Colada Mix and mix until well combined. Store in refridgerator if you are not yet ready to decorate your cupcakes.\u00a0 Step 5: Decorating. To decorate the cupcakes I used the biggest \"Open Star\" tip in my piping set but feel free to use any tip you desire. You can also, of course, just use a knife and spread the icing smooth over the tops of the cupcakes. And they would still look and taste great!\nTo make what I have coined the \"Swirly Star\" pattern, start on the outermost edge of the cupcake and slowly squeeze, making a large swirl until you reach the center of the cupcake. Squeeze while pressing down firmly in the center of the cupcake and then slowly lift your piping tip away from the cupcake. \u00a0It might take a bit of practice but you can always scrape it off the cupcake back into the piping bag and try again!\u00a0I apologize for there being no pictures of the piping process but I needed both hands for piping.\nPlace a small slice of a pineapple ring on the edge of the cupcake. Poke the umbrella through a maraschino cherry. Gently press the umbrella with the cherry into the cupcake next to the pineapple slice. Sprinkle the cupcake with shredded coconut.\u00a0ENJOY YOUR TASTE OF TROPICAL CUPCAKE PARADISE!", "images_list": ["pina-colada-cupcakes-2_0", "pina-colada-cupcakes-2_1", "pina-colada-cupcakes-2_2", "pina-colada-cupcakes-2_3", "pina-colada-cupcakes-2_4", "pina-colada-cupcakes-2_5"]} {"id": "RECIPE_354", "question": "What is the process for filling the cooled 'Pina Colada Cupcakes' with Coconut Cream?", "provenance": [40227], "ground_truth": "To fill the cooled 'Pina Colada Cupcakes' with Coconut Cream, first use a wooden skewer to poke a hole in the center of each cupcake and create a well. Then, spoon the Coconut Cream into a piping bag and fill the hole in each cupcake until it reaches the top.", "images_list": ["pina-colada-cupcakes-2_3"]} {"id": "RECIPE_355", "question": "What is the overall process for creating a delicious vegan no-bake clementine cheesecake?", "provenance": [40228], "ground_truth": "Introduction: Vegan No-bake Clementine Cheesecake. Today, I invented this lovely No-Bake clementine cheesecake. It happens also to be Vegan! ;) No cashews in here! It was a creation of hard work & lots of love,\u2026hahahhahaha! This no-bake vegan cheesecake itself is very creamy, delicious, has no cashews in it & is super addictive too. MMM! Can I serve you a yummy piece?ou can really taste the yummy coconut butter in here & at the top the yummy juicy clementines & home-made drizzled chocolate sauce! The cheesecake it self is not too sweet just sweet enough! Enjoy! xxxxHere is the tart coming out of the cheesecake tin & bottom: A thing of beauty! ;) Step 1: Gather Your Ingredients!. Recipe: For 1 cheesecake tin: 18 cm x 18 cmIngredients:For the cheesecake base: 1 cup (85 gr) medium-sized oats 1 cup (85 gr) white almond meal 2 tablespoons melted coconut oil 3 tablespoons maple syrup For the cheesecake itself:1 packet of 400 gr drained silken tofu 50 gr coconut cream 1 cup coconut butter (I added 1 teaspoon of coconut oil) 2 tablespoons coconut sugar 2 tablespoons maple syrup 1 teaspoon xantan gum 1 teaspoon vanilla extract/ I use home-made 1 tablespoon unsweetened soy milk 2 peeled clementines, pits removed For the clementines on top: 3-4 clementines, peeled, pits removed, cut up not segments For the Chocolate Drizzle: 2 tablespoons coconut oil, warmed until melted 2 tablespoons maple syrup 2 tablespoons raw, unsweetened, natural cacao powder Step 2: Method!. First, make the base. Take your food processor & place the S-blade in. Add oats. Place fitted lid on & pulse until it resembles a flour. Add almond flour, melted coconut oil & maple syrup. Place fitted lid on & pulse until it forms a brownish dough. It will look something like this. See 1st picture above!Oil your cheesecake tin with the same coconut oil on the base & sides. With help of your fingers & hands, push the dough into all the sides & base of the cheesecake tin. You can use the back of a spoon or spatula to help you. Place into the fridge to stiff up, at least until your filling is made. It will look something like this, see 2nd picture above!Now, make the cheesecake topping. Take your Vitamix container & add silken tofu, coconut cream, coconut butter, coconut sugar, maple syrup, xantan gum, vanilla, soy milk & clementines together. Place fitted lid on & use the tamper to push ingredients into the running blades. Blend on high-speed for 1 to 2 minutes & turn back. Stop machine from time to time to push ingredients into the blades. Blend again on high-speed until it all is creamy & check the sweetness. You must taste the clementines with sweetness attached! ;) It will be creamy & very thick too. Spread it all out on top of your cooled base. With help of a spatula, clean fingers & a spoon. Place back into the fridge for at least 2 hours or until stiffed up. After being one hour in the fridge, place fresh segments of clementines over the top of the cheesecake & place back into the fridge, see picture here, 3rd picture above!Finally, make the drizzled chocolate sauce. Place your coconut oil, raw cacao powder & maple syrup into a bowl above a fitted pot filled with boiling water. The hot water must not touch the bowl! This is called au-bain-marie. Set the what on low-heat. The heat will melt your coconut oil & with a whisk, stir everything together! MMM! You can really taste the chocolate & yummy maple syrup. See 4th & 5th pictures above!Turn heat off & drizzle your hot chocolate sauce over your clementine segments & place into the fridge to cool down further, at least for 4 hours!!! I drizzled my chocolate sauce with a spoon but that wasn\u2019t very handy though! See 6th picture above!When you think your cheesecake is ready, take it out of your fridge. With help of your hands, carefully flip your cheesecake tin open. Take away your upstanding sides. With help of a sharp long knife, loosen the base of your cheesecake carefully. Now, take a clean large plate or tart presentation stand & move your cheesecake to there, very slowly. Cut into desired pieces, but not too large because this cheesecake will fill you up! Enjoy with loved one\u2019s! MMMM! Place leftovers into a fitted pot with fitted lid in the fridge. Remove from the fridge about 15 minutes before serving, because you want the cheesecake to be creamy & not too cold!!! :)You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/11/13/vegan-no-bake-clementine-cheesecake/", "images_list": ["vegan-no-bake-clementine-cheesecake_0", "vegan-no-bake-clementine-cheesecake_2"]} {"id": "RECIPE_356", "question": "How do you prepare the cheesecake topping for 'Vegan No-bake Clementine Cheesecake'?", "provenance": [40228], "ground_truth": "To prepare the cheesecake topping for 'Vegan No-bake Clementine Cheesecake,' blend silken tofu, coconut cream, coconut butter, coconut sugar, maple syrup, xantan gum, vanilla, soy milk, and clementines together in a Vitamix until creamy.", "images_list": ["vegan-no-bake-clementine-cheesecake_2"]} {"id": "RECIPE_357", "question": "What are the essential steps to prepare a delicious biryani that everyone will enjoy?", "provenance": [40229], "ground_truth": "Introduction: Delecious Yummy Biryani. Today we will make this perfect delecious biryani Step 1: . This is all we need to put it on the rice we need a bazaliya and Cauliflower and carrots and of corse we need a chicken chest because it is so yummy in it and you can also put the meatballs in it because it is really yummy too and of corse we need a rice and for the color it is really up to you what color of biryani to make and the color is all about spices you can buy a biryani spices which changes the color and make it more tasty but today I used a turmuric to make the color yellow and I think it is more yummy than any other color of biryaniand yes my loves that is all we need for the perfect biryani Step 2: Cook Everything Now. and now all you have to do is cook a rice and put the turmuric and salt to the rice to make the rice tasty and yellow and just cook the bazaliya and Cauliflower and carrots and everything that you wanna put in your biryani and then also cook the chicken chest very well and when you cook everything very well and nice then you are good to go Step 3: Put Everything to Gather. After you cooked the rice and the ingredients very well all you have to do is just put the ingredients on the rice and you will have a perfect delecious biryani Step 4: And Ta Dah. and this is the biryani that we just made and have fun with it", "images_list": ["delecious-yummy-biryani-1_0", "delecious-yummy-biryani-1_1", "delecious-yummy-biryani-1_2", "delecious-yummy-biryani-1_3", "delecious-yummy-biryani-1_4"]} {"id": "RECIPE_358", "question": "What ingredients are needed to make 'Delecious Yummy Biryani,' and how can spices affect its color?", "provenance": [40229], "ground_truth": "To make 'Delecious Yummy Biryani,' the ingredients needed include bazaliya, cauliflower, carrots, chicken chest, and rice. The color of the biryani can be influenced by the spices used; for example, turmeric can be used to give the dish a yellow hue.", "images_list": ["delecious-yummy-biryani-1_1"]} {"id": "RECIPE_359", "question": "What\u2019s the best way to create delicious Pickle Rick pickles from scratch?", "provenance": [40230], "ground_truth": "Introduction: Pickle Rick Pickles. Imported direct from Dimension C-137 Step 1: Break Out Photoshop .... or Just Print This Png.. This will definitely be a short instructable. The steps are basically:Find jar of whole pickles.Remove label from jar of pickles.Create new label for jar of pickles. Option 1: Break out Photoshop and and scour the web for various images to make your label. Put them all together in Photoshop.Option 2: Just use the PNG attached to this instructable.Print labelCut out labelGlue label to jar of pickles.Honestly I just did this because I happen to have a jar of pickles sitting around that someone gave me at some point and I don't really eat pickles. This seemed like a good reason to keep them around.", "images_list": ["pickle-rick-pickles_0", "pickle-rick-pickles_1"]} {"id": "RECIPE_360", "question": "What are the steps to create a new label for the jar of 'Pickle Rick Pickles'?", "provenance": [40230], "ground_truth": "To create a new label for the jar of 'Pickle Rick Pickles,' first find a jar of whole pickles, then remove the existing label from the jar. Finally, create a new label using either Photoshop to design it or print the provided PNG.", "images_list": ["pickle-rick-pickles_1"]} {"id": "RECIPE_361", "question": "What should I do after I've scooped the dough into the muffin tin while making 'Scuffins - Muffin-shaped Scones'?", "provenance": [40231], "ground_truth": "After scooping the dough into the muffin tin for making 'Scuffins - Muffin-shaped Scones,' continue filling each cup until you run out of dough or spaces in the tin.", "images_list": ["scuffins-muffin-shaped-scones_6"]} {"id": "RECIPE_362", "question": "Why is it important to add seasonings before the toppings when making 'Lazy Cook - Pizza at Home'?", "provenance": [40232], "ground_truth": "It is important to add seasonings before the toppings in 'Lazy Cook - Pizza at Home' because it allows the seasonings to settle down into the cheese, enhancing the overall flavor of the pizza.", "images_list": ["lazy-cook-pizza-at-home_5"]} {"id": "RECIPE_363", "question": "For making 'Vegetarian Bean Enchiladas,' what should you do after rolling each tortilla?", "provenance": [40233], "ground_truth": "After rolling each tortilla, you should place them seam-side down in a slightly sprayed 9x13 glass baking dish.", "images_list": ["vegetarian-bean-enchiladas_3"]} {"id": "RECIPE_364", "question": "How do you prepare the batter for 'Nalesniki - Traditional Polish Crepes With Cheese Filling'?", "provenance": [40234], "ground_truth": "To prepare the batter for 'Nalesniki - Traditional Polish Crepes With Cheese Filling,' combine 3 cups unbleached flour, 2 eggs, 1 cup milk, and 2.5-3 (+) cups water, along with 2 tsp sugar and a pinch of salt, in a pot with a handle. Then, use a mixer on medium speed until the ingredients are well combined, continuing to add water until the mixture reaches a consistency that is thick but runny, similar to heavy cream.", "images_list": ["nalesniki-traditional-polish-crepes-with-cheese-fi_1"]} {"id": "RECIPE_365", "question": "What\u2019s the best way to create a fun and delicious pool-themed cake for a celebration?", "provenance": [40236], "ground_truth": "Introduction: The Cool Pool Cake!. I made this cake for my son's 4th birthday this summer. We had a luau/tropical theme for his party and this was a perfect cake for it. Unfortunately I don't have as many detailed photos on this cake as I did with my pirate cake but I thought I would add it anyway. This is a fun easy cake to make that is sooooooo good. Step 1: Let's Dive on In!. You can make this cake with any size or shape cake you desire or have pans for. I made to 10\" round cakes and layered them on each other, then I cut the top layer down about 1\" and scooped out the cake. Next I did a fast set Jello, in green cuz I couldn't find blue. Poured it into the cake and then since I didn't want to have a slimy looking pool I added some drops of blue food coloring to give it some moving water effect. You can't really see it in the pictures though. Next it went into the fridge overnight (but you don't have to wait that long). Step 2: Finishing Touches!. Next came the frosting and decorating. I used teddy grahams, peach rings for the inner tubes and used some silk flowers for the umbrella's, I just put them on top of skewers and viola!!! Then at that point I realized I had forgotten to buy some graham crackers for the diving board and had to think quick for an alternative. My solution... a piece of bread. not tasty but boy it worked great!!! I frosted it and lined it with piping gel, YEAH!!! For a fun touch I add mini Oreo's around the base of the cake to finish it off! The kids loved and it was so moist and tasty!!!", "images_list": ["the-cool-pool-cake_0", "the-cool-pool-cake_1", "the-cool-pool-cake_2"]} {"id": "RECIPE_366", "question": "In the recipe for 'The Cool Pool Cake,' what alternative did the author use for the diving board after forgetting to buy graham crackers, and how did they prepare it?", "provenance": [40236], "ground_truth": "In the recipe for 'The Cool Pool Cake,' the author used a piece of bread as an alternative for the diving board when they forgot to buy graham crackers, and it was topped with frosting and lined with piping gel.", "images_list": ["the-cool-pool-cake_2"]} {"id": "RECIPE_367", "question": "Can you share the process of creating beautiful cupcake wrappers for a special occasion?", "provenance": [40237], "ground_truth": "Introduction: Cupcake Wrappers. Just some photos of the cupcake wrappers I made for my wedding. The template is one I found online, with our monogram added to the front. I printed them on basic colored cardstock from JoAnns, then cut them out so that the top of the heart was the top of the wrapper.", "images_list": ["cupcake-wrappers_0"]} {"id": "RECIPE_368", "question": "What materials do I need to create cupcake wrappers for my wedding, and where can I purchase the cardstock used?", "provenance": [40237], "ground_truth": "To create cupcake wrappers for your wedding, you will need basic colored cardstock, which can be purchased at JoAnns.", "images_list": ["cupcake-wrappers_0"]} {"id": "RECIPE_369", "question": "What is the process for whipping up a delightful batch of cream cheese-pecan fudge?", "provenance": [40238], "ground_truth": "Introduction: Easy Cream Cheese-Pecan Fudge. This was a recipe given to my mother a few years ago. We love it and I hope you do too! It's very easy and makes a wonderful gift if you make your neighbors plates of treats for the holidays!\nThis is the EASIEST fudge to make! You don't need to cook the fudge with a candy thermometer or anything!\nUnfortunately, I do not have a picture of the finished product once it is cooled and sliced. Hopefully, you can forgive me\u00a0 and enjoy the picture of the pecans :)\nAlso, in this recipe I've made a double batch. That's why I'm not using a 9x9 inch pan. Step 1: Ingredients. Ingredients:\n8 oz block of cream cheese, softened\n1/2 c. of butter\n2 c. chopped pecans\n~ 1 1/2 lbs of powdered sugar Step 2: Toasting the Pecans. 1. Preheat oven to 350 degrees\n2. Place aluminum foil on a cookie sheet (this will reduce your mess)\n3. Chop up your pecans\n4. Melt butter\n5. Mix butter and chopped pecans\n6. Pour pecan-butter mix onto cookie sheet.\n7. Bake pecans roughly 15-20 minutes. After 10 minutes watch them closely. They should look a little toasted. If a few on the edge of the pan burn it's no big deal. Just toss out the burnt ones. Step 3: Mixing the Cream Cheese. 8. Try as best you can to mix the cream cheese in with the powdered sugar.\n9. When you have completely mixed the powdered sugar and cream cheese or you have given up, add the toasted pecans to the mix. The butter on them will add some liquid and help you blend it more thoroughly.\n10. When all ingredients are mixed thoroughly pour into 9x9 inch brownie pan and pat it down lightly so that it can spread out into the pan.\n11. Set in the fridge to cool and eat whenever you are ready!\nSee! Wasn't that easy!?\nStorage: I would recommend storing it in the fridge covered in aluminum foil since one of the main components is cream cheese.", "images_list": ["easy-cream-cheese-pecan-fudge_0", "easy-cream-cheese-pecan-fudge_1", "easy-cream-cheese-pecan-fudge_2", "easy-cream-cheese-pecan-fudge_3"]} {"id": "RECIPE_370", "question": "What is the process for toasting pecans when making 'Easy Cream Cheese-Pecan Fudge,' and how long should they be baked?", "provenance": [40238], "ground_truth": "To toast pecans for making 'Easy Cream Cheese-Pecan Fudge,' you need to preheat the oven to 350 degrees, place aluminum foil on a cookie sheet, mix chopped pecans with melted butter, and then bake them for roughly 15-20 minutes, keeping a close eye on them after 10 minutes.", "images_list": ["easy-cream-cheese-pecan-fudge_2"]} {"id": "RECIPE_371", "question": "In the recipe for 'Ghoul-icious Sausage and Pumpkin Soup...It's Spook-tacular,' what ingredients should I add to the pan after I return the browned sausage?", "provenance": [40239], "ground_truth": "After browning the sausage in the recipe for 'Ghoul-icious Sausage and Pumpkin Soup...It's Spook-tacular,' you should add chopped onion, chopped garlic, Italian spice (or spaghetti spice), and mushrooms to the pan.", "images_list": ["ghoul-icious-sausage-and-pumpkin-soupits-spoo_3"]} {"id": "RECIPE_372", "question": "In the recipe for 'Easy Eyeball Cookies,' how should Oreos be separated before using them as eyeballs on the cookies?", "provenance": [40240], "ground_truth": "Before using Oreos as eyeballs on the cookies in the recipe for 'Easy Eyeball Cookies,' they should be separated by grasping the cookie on either side and twisting them apart. The side with the majority of the cream is kept for use.", "images_list": ["easy-eyeball-cookies_7"]} {"id": "RECIPE_373", "question": "What\u2019s the best way to prepare a delicious bowl of cereal to kickstart your morning?", "provenance": [40241], "ground_truth": "Introduction: How to Make a Bowl of Cereal. Hello in this instructable I will show you how to make that bowl of cereal you have long desired for in the morning Step 1: Gather Your Supplies.. The first step is to get the supplies needed for a bowl of cereal:\n1. Bowl\n2. Spoon\n3. Milk\n4. A box a cereal! Step 2: Get Bowl and Add Cereal. First get your bowl and place it on the counter top or table.\nThen add cereal. Step 3: Add Milk.. Now it is time to add milk!\n1. Get milk\n2. Remove cap\n3. Pour onto cereal\n4. put cap back on milk Step 4: Add Spoon and Enjoy!. Finally, add your spoon\nAnd enjoy your bowl of cereal!", "images_list": ["how-to-make-a-bowl-of-cereal_0", "how-to-make-a-bowl-of-cereal_1", "how-to-make-a-bowl-of-cereal_2", "how-to-make-a-bowl-of-cereal_3", "how-to-make-a-bowl-of-cereal_4"]} {"id": "RECIPE_374", "question": "What are the steps to add milk to cereal when making a bowl of cereal?", "provenance": [40241], "ground_truth": "To add milk to cereal when making a bowl of cereal, you should first get the milk, then remove the cap, pour the milk onto the cereal, and finally put the cap back on the milk.", "images_list": ["how-to-make-a-bowl-of-cereal_3"]} {"id": "RECIPE_375", "question": "What is the best way to prepare a delicious Indian Masala Chai from scratch?", "provenance": [40242], "ground_truth": "Introduction: Indian Masala Chai (Spiced Tea). Imagine, you are on the train riding south from Delhi headed toward the city of Agra, home of the famous Taj Mahal. \u00a0The warm air blows through the open bar windows as you look out over the Indian countryside. \u00a0You hear a gruff voice: \u00a0\"Garam Chai, Garam Chai\" and the strong smell of cardamom hits your nose. \u00a0You hand over a few rupees to the Chai Wallah, and he gives you a terra cotta cup of the best tea you've ever tasted. \u00a0This is the recipe for that tea. Step 1: Tools and Materials. \n First, you must gather the proper supplies. \u00a0The trickiest part of this recipe is getting the proper tea leaves. \u00a0This may involve a trip to your local Indian market. \u00a0The key is to ask for \"CTC leaf\". \u00a0CTC stands for \"Cut, Torn, Crushed\" and is a concentrated, processed tea leaf. \u00a0You could try and make this from loose leaf Darjeeling or something fancy, but Masala Chai isn't really that kind of thing. \u00a0It comes in a bag and looks like coffee grounds. The MOST important thing isn't what is on this list, but what is NOT on this list. \u00a0Resist the urge to through all the spices in your spice cabinet into this tea (i.e., no nutmeg, cinnamon, lemongrass, cloves, allspice, etc.) \u00a0Of course after you've had the authentic chai experience, go ahead... but I strongly suggest you make it simply at least once to see how good it is. 2 cups of milk 2 cups of water 3 tablespoons of sugar 6-7 cardamom pods (I suggest buying these in bulk at your local health food store) 4 teaspoons of CTC leaf indian tea something to strain the tea with Step 2: The Boil. In a large saucepan, put 2 cups water, 2 cups milk, 3 Tbsp of sugar over low to medium heat. Cut the tips off of the cardamom pods and open them up. \u00a0Put the inside of the pods into the pot and discard the hard outer casing on the pods. \u00a0Flavorful pods are very dark... if you have a bunch which are dried out and light brown, you may have to add more pods to really taste the cardamom. Stir this mixture to dissolve the sugar, and bring it to a boil. \u00a0Be careful because it really likes to boil over. \u00a0It's ok if it does a little bit, I'm convinced it makes the tea more authentic. :) Step 3: The Tea. Once the sugar/cardamom/water/milk mixture is boiling, then it is time to add the 4 teaspoons of CTC leaf tea. After adding the tea, you boil it for several minutes until it gets that \"chai color\" as shown below. Step 4: Strain and Serve. Now that the chai is done, it's time to strain out the leaves and cardamom pods. I use a little tea strainer, but you could also use cheesecloth. Close your eyes, and enjoy a taste of India!", "images_list": ["indian-masala-chai-spiced-tea_0", "indian-masala-chai-spiced-tea_1", "indian-masala-chai-spiced-tea_2", "indian-masala-chai-spiced-tea_3", "indian-masala-chai-spiced-tea_4"]} {"id": "RECIPE_376", "question": "In making 'Indian Masala Chai (Spiced Tea),' what should you add to the boiling sugar and cardamom mixture?", "provenance": [40242], "ground_truth": "For 'Indian Masala Chai (Spiced Tea),' you should add 4 teaspoons of CTC leaf tea to the boiling sugar and cardamom mixture and boil it for several minutes until it achieves the desired chai color.", "images_list": ["indian-masala-chai-spiced-tea_3"]} {"id": "RECIPE_377", "question": "What\u2019s the best way to create delicious divinity chews that surprise your family during the holidays?", "provenance": [40244], "ground_truth": "Introduction: Divinity Chew Candies. Look, making candy is hard. But in light of that, I attempted to make divinity candy this year to take to my family get together using my grandmother's recipe. What ended up happening? I messed up. I got my mess-up on camera since I was making an Instructable for divinity. Alas, you get this!The StoryI don't usually use a candy thermometer and have always had divinity turn out well. This time, the sugar syrup mixture got a little too hot. The result was...not divinity. However, it did taste like divinity! Instead of being white and fluffy, it was tan and chewy. As disappointed as I was, what I got out of this mess-up was sort of a \"Divinity Chew\", kind of like a taffy with a divinity taste to it. This is a traditional candy turned into something new. In fact, I decided to cut them into little pieces, wrap them in wax paper, and hand little boxes of them out to the family on Christmas Eve.In giving the boxes out, I opted to not tell the family that I meant to make divinity and ended up with a chewy thing instead. When asked, I urged them to try it first, then tell them the story.There seemed to be a common theme in the response I got: \"You might be on to something with this!\"Enjoy! Step 1: Gather Ingredients and Materials. I used my grandmother's recipe, which has been copied by my mother and appears to leave out how much vanilla is needed, but a credible source (my mom), has told me it's 1 teaspoon. After making this recipe and getting my \"Divinity Chews\" I was also told some steps were left out because my grandmother made it from a recipe in her head and apparently missed a couple while transferring it to paper. Nevertheless, here's what I used.Ingredients needed:3 cups white sugar 3/4 cups white karo syrup 3 egg whites 3/4 cups water 1 teaspoon vanilla Pecans, shelled and crushed into piecesMaterials needed:Nut cracker (if using in-shell pecans) Stand mixer (to whip egg whites) Candy thermometer (optional) Cookie sheet, butteredWaxed paperThe recipeSo if you've checked out the recipe, it's pretty confusing. She never used a candy thermometer and relied only on what the sugar did when you dropped it into cold water. I'm not going to be using a candy thermometer either, so in the next step, I'll review the stages sugar goes through when boiled. Step 2: Soft-Ball to Hard-Crack: Stages of Candy-Making. When you mix sugar syrup and water and heat, the water boils out. The mixture of heat and water loss is what gets you to the correct stage of candy hardness for the appropriate type of candy you're making. For instance, I sometimes make \"no-bake cookies\" and boil sugar and water for a minute and a half and they harden up just right even without testing the hardness of the sugar beforehand. However, my boyfriend has never had them come out right - my guess is that he doesn't boil the sugar long enough!Stages of SugarSoft-Ball StageThe sugar for no-bake cookies is boiled until it reaches the Soft-Ball Stage. At this stage, the mixture ranges from 235\u00b0 F\u2013240\u00b0 F and has a sugar concentration of 85%. In the absence of a candy thermometer, when you drop some of the sugar syrup into cold water, it will form a ball that, when removed by hand, will flatten.Firm-Ball StageEver made caramel? You probably cooked the sugar until it reaches the Firm-Ball Stage. We'll be using this stage for this recipe too. The mixture is now 245\u00b0 F\u2013250\u00b0 F and the sugar concentration has raised 2% to 87%. A ball will still form when dropped in cold water, but when removed, it will not flatten until squeezed. In this recipe, when it first mentions hard ball, it actually means this stage, as some of the mixture will be cooked longer until it reaches the next stage.Hard-Ball StageFor this recipe, we're looking to get to the Hard-Ball Stage. Once past the firm-ball stage, there's a little more leeway on temperature range: 250\u00b0 F\u2013265\u00b0 F. The sugar concentration is up to 92% at this point, so when the sugar drips from the spoon into the cold water, it does so in thick strands. Once in water, it forms a hard ball that doesn't flatten when picked up unless you really squish it. This stage is what is referred to in the recipe when it says \"until it bounces off the table\".Crack StagesPast the ball stages, you reach the Soft-Crack and the Hard-Crack Stages. During the Soft-Crack Stage, the temperature is between 270\u00b0 F\u2013290\u00b0 F and the sugar concentration is 95%. In cold water, the syrup will form threads that will bend before breaking. The Soft-Crack Stage is what my sugar syrup mixture ended as. During the Hard-Crack Stage, the temperature is between 300\u00b0 F\u2013310\u00b0 F and the sugar concentration is 99%. In cold water, the syrup forms threads that break when bent.Higher TempsAnything past the above stage will get you caramelized (brown liquid) sugar, where all of the water has evaporated. I won't be talking about these here. Now to begin! Step 3: Prepare the Eggs and Pecans. PecansGoing with tradition, I used whole pecans. My family had an overabundance of them this year, but usually I just use pecans which have already been shelled. If I had to guess, I used about a cup of shelled pecans, which was probably about 1/3 cup of crushed pecans. I would have liked more, so feel free to put in pecans until your heart's content (or none at all if you prefer).Set these aside for later.EggsSeparate the whites from the yolks on all 3 eggs and put the whites in the mixing bowl.Break out that stand mixer (or a hand mixer and buff arms) and whip the egg whites until they are stiff. Mine got super stiff, but were not over beaten. Step 4: Sugar Syrup Mixture. Add the sugar, karo syrup, and water in a saucer and set to high. As it heats up, stir it so it mixes together.Now, \u266alet it boil, let it boil, let it boil\u266aPart 1If you're being safe and using a candy thermometer (probably a good idea), heat the mixture until it reaches 245\u00b0 F\u2013250\u00b0 F, the Firm-Ball Stage. If not using a candy thermometer, you should test occasionally by dropping some of the mixture into a glass of cold water until it makes the firm ball. Remember, the sugar syrup will make a ball, but will flatten when squished. At this point, very slowly pour HALF of the sugar syrup into the mixing bowl with the egg whites while mixing on a lower setting. Pouring too fast will make the whites cook! Keep the mixer on while going to Part 2.Put the remaining mixture back on the burner.Part 2Now heat the mixture until the candy thermometer reaches 265\u00b0 F\u2013290\u00b0 F, the Hard-Ball to Soft-Crack Stage, or when you drop some sugar syrup into cold water and it will be a hard ball and solidify into threads that will bend before breaking. My mixture I believe was either between these two stages or just going to the Soft-Crack Stage because it formed a hard ball when in water, but when I took it off the burner, it was a tan color.Once again, very slowly pour the mixture into the egg white/sugar syrup mixture while the mixer is on a low speed. ---------------------WARNING: The mixture is EXTREMELY HOT. Do not have the mixer on a high speed or it might splash back up at you. Be very careful when pouring the sugar syrup at any stage!!---------------------After pouring the remaining mixture, turn the mixer to a higher speed. After about one minute, turn off the mixer, remove what you can from the whisk, and very carefully remove the mixing bowl. Put the bowl on a pot holder. Step 5: Add Vanilla, Pecans and Spoon. Add your 1 teaspoon of vanilla and your pecans (if you choose to use them) and mix well. Now you potentially have 2 options. Option 1 (how I did it)Spoon the mixture on to buttered cookie sheets. You might need to use another spoon to scoop the mixture out in cookie-sized pieces.Once cooled, use kitchen shears to cut each piece into bite-sized chunks.Option 2You might want to take a somewhat easier route without two spoons. Pour the divinity mixture on to a buttered cookie sheet or two so it forms a large puddle. Let it cool and then use kitchen shears or some other shard device (maybe a pizza cutter?) to cut it up into small pieces. Step 6: Wrap and Serve. Cut squares of waxed paper and wrap each piece individually. I ended up with about 130 pieces, which I stuffed into small 3\" x 3\" x 2\" gift boxes.At Christmas before our unwrapping \"ceremony\", I handed them out to my family and got good reviews. They taste like divinity, but have the texture of a taffy. My aunt admitted that she isn't a fan of the texture of traditional divinity, but that these \"chews\" are much better for her.All in all, I was able to salvage my failure into a success! I managed to take a traditional candy and make it \"modern\" according to one family member.Luckily for you I recorded my failure and now you too can make these yummy holiday candies!", "images_list": ["divinity-chews_0", "divinity-chews_1", "divinity-chews_3", "divinity-chews_4", "divinity-chews_5", "divinity-chews_6"]} {"id": "RECIPE_378", "question": "When making 'Divinity Chews,' what stages of sugar should I monitor during the preparation of the sugar syrup, and how can I determine the correct hardness without using a candy thermometer?", "provenance": [40244], "ground_truth": "When making 'Divinity Chews,' you should monitor the stages of sugar including Soft-Ball, Firm-Ball, Hard-Ball, Soft-Crack, and Hard-Crack. To determine the correct hardness without a candy thermometer, you can drop some of the sugar syrup into cold water and observe its behavior: a Firm-Ball will form a ball that flattens when removed, while a Hard-Ball will form a hard ball that does not flatten unless you really squish it.", "images_list": []} {"id": "RECIPE_379", "question": "In the recipe for 'Paleo Creamy Butter Chicken,' how long should I soak the cashews and what is the next step after soaking them?", "provenance": [40245], "ground_truth": "In the recipe for 'Paleo Creamy Butter Chicken,' you should soak the cashews in boiling water for 30 minutes. After soaking, place the cashews in a blender with the soaking water and blend until smooth to achieve a creamy texture.", "images_list": ["paleo-creamy-butter-chicken_2"]} {"id": "RECIPE_380", "question": "What is the best way to prepare a refreshing lemongrass-ginger juice at home?", "provenance": [40246], "ground_truth": "Introduction: Easy Lemongrass-Ginger Juice. Ingredients: 1 pound lemongrass, preferably lower part 1 gallon hot water 4 tablespoons freshly squeezed lemon juice or calamansiA piece of ginger root, peeled and chopped 4 tablespoons cane syrup or used other kind Step 1: Make the Lemongrass Stalks and Ginger. (1) Make fine pieces of lemongrass stalks, ginger and add them in hot water. Let them steep for 5-7 hours in hot water, and then strain to separate lemongrass and ginger.(2) Stir in calamansi or lemon juice, cane juice, honey (if desired) and serve.(3) You can experiment ways to make this beverage; either hot or cold.(4) Healthy beverage for daily use like tea.", "images_list": ["easy-lemongrass-ginger-juice_0", "easy-lemongrass-ginger-juice_1"]} {"id": "RECIPE_381", "question": "What steps should I take to prepare the lemongrass and ginger for 'Easy Lemongrass-Ginger Juice'?", "provenance": [40246], "ground_truth": "To prepare the lemongrass and ginger for 'Easy Lemongrass-Ginger Juice,' you should first cut the lemongrass stalks and ginger into fine pieces, then add them to hot water. Allow them to steep for 5-7 hours, and finally strain the mixture to separate the lemongrass and ginger.", "images_list": ["easy-lemongrass-ginger-juice_1"]} {"id": "RECIPE_382", "question": "What is the process for creating a delicious red pepper corn chowder that really highlights the flavors of the ingredients?", "provenance": [40247], "ground_truth": "Introduction: Red Pepper Corn Chowder. This is a recipe I adapted from one I got from my mother-in-law. I add red pepper and frozen corn instead of canned corn for an improved flavor and texture. Step 1: Ingredients. 12oz Package Salt Pork1 Small Onion3 Medium Yellow potatoes1 Large Red Bell Pepper1 lb Frozen Sweet Corn2 14.75 oz Cans Cream Corn1 qt Light Cream1 pint Heavy Cream2-4 shakes Tabasco Sauce1/8 tsp White PepperKosher Salt1/2 tsp Garlic Powder1 Bay leafFlourPinch of Cayenne Step 2: Prepare Mise En Place. I start by chopping my vegetables and end with the salt pork. Dice the onion to about 1/4 inch, the potatoes to about 1/2 inch and the red pepper somewhere in between 1/4 and 1/2 inch. There is a thick part of skin on the slat pork that needs to be removed and discarded. Make a small slit between the meaty part and the skin and being careful not to slice to deep into the soft fat or your finger. Slice and then dice the pork to around 1/4 inch pieces. Step 3: Start Cooking. Place an 8 qt stock pot over medium heat and allow the pot to get hot before adding anything, this helps prevent sticking. Cook the salt pork over medium heat until the fat starts to form bubbles, about 15 minutes. You will want the meaty bits to start to get a little crispy.Next add the onions and stir frequently until they soften, about 3-4 minutes. Then add the potatoes with a pinch of salt, pepper and garlic powder. Turn the heat up to medium high and stir frequently until the potatoes just begin to soften, about 10 minutes. Add the red pepper, stir frequently until the peppers get soft making sure to scrape any bit that might stick to the bottom of the pan, about 3-4 minutes.Note: We prefer to have soft potatoes in my chowders however if you desire to have them a little firmer then add the red peppers in at the same time as the potatoes. We also like to have a little crunch left in the red pepper again adjust the cooking time according to your personal taste and consider cutting them a little smaller.At this point add flour a tablespoon at a time thoroughly mixing and cooking after each addition. Continue until all the ingredients start to bind together in clumps. Step 4: Continue Cooking. Once everything has clumped together it is time to add the rest of the ingredients. Add the cream corn, frozen corn, both creams, Tabasco, bay leaf, white pepper and garlic powder. Stir occasionally until small bubbles start to form on the top as pictured above, about 15-20 minutes. Reduce heat and simmer covered for 45 minutes to an hour depending on how thick you like chowder. Continue to stir occasionally during the simmer.Note: Add more Tabasco and/or some cayenne pepper if you want a little more spice. The amount I add is suited for other members of my family who do not like spice. Also Limit any additional salt as the salt pork is pretty salty I really only add it when the potatoes go in mostly because not seasoning potatoes just seems wrong to me. Step 5: Serve and Enjoy. We like to serve this with corn bread. I like to add some fresh sliced jalapeno or Serrano peppers to spice it up a little. ", "images_list": ["red-pepper-corn-chowder_0", "red-pepper-corn-chowder_2", "red-pepper-corn-chowder_3", "red-pepper-corn-chowder_4", "red-pepper-corn-chowder_5"]} {"id": "RECIPE_383", "question": "What specific steps should I take to prepare the vegetables and salt pork when making 'Red Pepper Corn Chowder'?", "provenance": [40247], "ground_truth": "For making 'Red Pepper Corn Chowder,' the vegetables should be chopped with specific dimensions: dice the onion to about 1/4 inch, the potatoes to about 1/2 inch, and the red pepper to somewhere in between 1/4 and 1/2 inch. The salt pork needs to have the thick skin removed; make a small slit between the meaty part and the skin, then slice and dice it into around 1/4 inch pieces.", "images_list": ["red-pepper-corn-chowder_2"]} {"id": "RECIPE_384", "question": "What\u2019s the best way to skin tomatoes quickly and efficiently for my summer recipes?", "provenance": [40248], "ground_truth": "Introduction: How to Skin Tomatoes. It's summer! \u00a0Time to grow or buy huge quantities of delicious tomatoes for your favorite summer tomato dishes. \u00a0Peeling or skinning tomatoes turns out to be the easy part - in fact, it's so easy a 3-year-old can do it. \u00a0Just follow these easy instructions, and you'll be making great tomato soup, salsa, or pasta sauce in no time flat.\ni just processed about 22 pounds of tomatoes in about half an hour, including extra time to accommodate my assistant's* help. :)\n*Corvidae just turned 3 yesterday! \u00a0She loves helping out with fiddly food-prep processes, especially if they involve the stove and/or ice. \u00a0If you let your toddler (or older kid) help in the kitchen, make sure they've got a nice stable platform (we use a folding utility stool for Corvidae) and that they're smart around hot and/or sharp objects. \u00a0We're trying to scald tomatoes, and hopefully NOT innocent bystanders.\u00a0 Step 1: Tools and Ingredients. You'll need:\n- a pot full of boiling water\n- a bowl full of ice water, and more ice to add as needed\n- a slotted spoon\n- a sharp knife\n- lots of beautiful fresh tomatoes! \u00a0\nI got these Early Girls from my favorite tomato growers,\u00a0Wild Boar Farms. \u00a0Soon they'll have tons of gorgeous and amazingly delicious heirloom tomatoes at the market, but I prefer to roast and freeze those, and their skins are so thin they don't require peeling. If you don't live in the SF bay area, I highly recommend buying some of their seeds so you can grow your own. Step 2: Staging (set Up Your System). - Fill a medium to large-sized pot with water, cover, and crank the heat so it comes to a boil quickly and efficiently.\nWhile you're waiting for the water to boil:\n- Fill a medium to large-sized bowl half-full with ice, then cover with water. \u00a0Place it near the stove, but not so close it heats up from the boiling water.\n- Wash your tomatoes, and remove stems.\n- Make a small X in the skin at the flower end (opposite the stem) and place near the stove. (see photo for detail)\nCheck out my staging choices in the picture below, then modify as needed to suit your situation. Step 3: Boil Tomatoes. Dump tomatoes into boiling water, and cook for roughly 30-45 seconds. \u00a0(Start counting time immediately - no need to wait for the water to reboil.)\nThis time will vary according to the size of your tomatoes (smaller tomatoes will cook faster!), the size of your pot (larger quantities of water have greater thermal mass!), and the number of tomatoes you drop in each time (more thermal mass of tomatoes drops the water temperature!).\nThe goal is to boil the tomatoes just long enough to cook the outer millimeter or so of tomato skin and connective tissue so the skin will detach easily, while leaving most of the tomato in a nearly-raw state. Do some test runs, and adjust your timing as needed. \u00a0If you see the tomato skins starting to split down from your original cut, they're definitely done - yank them out immediately, and consider dropping the time for your next batch. Step 4: Cold Shock Tomatoes. Scoop your tomatoes out of the hot water with your slotted spoon, making sure to drain any excess, and drop them into the ice bath. \u00a0Leave them until cool, then set out on the counter stem-end down while you process the rest of your tomatoes.\nRemember to add more ice (and remove an equivalent volume of water to avoid spills) on a regular basis to keep the water bath nice and cold. Step 5: Peel!. Now the peels should practically slide off of your tomatoes! \u00a0Sometimes a paring knife comes in handy for damaged areas, or tightly adherent skin around the stem, but it's still ridiculously easy.\nI prefer to peel over one bowl, then store the peeled tomatoes in a second bowl to avoid mess. \u00a0This way, you can squeeze out the accumulated tomato skins when you're done to make a nice glass of tomato water! \u00a0Just add a pinch of salt, and it's your treat for virtuously processing all those tomatoes.\nNow get started on your favorite tomato recipes!", "images_list": ["how-to-skin-tomatoes_0", "how-to-skin-tomatoes_2", "how-to-skin-tomatoes_3", "how-to-skin-tomatoes_4", "how-to-skin-tomatoes_5"]} {"id": "RECIPE_385", "question": "After boiling tomatoes in the 'how-to-skin-tomatoes' technique, what is the best way to remove the skins, and what tool can help with any damaged areas?", "provenance": [40248], "ground_truth": "In the 'how-to-skin-tomatoes' technique, the skins should practically slide off after boiling. A paring knife can be useful for removing skins from damaged areas or for skin that is tightly adhered around the stem.", "images_list": ["how-to-skin-tomatoes_5"]} {"id": "RECIPE_386", "question": "In the process of making 'Plum Wine,' what should you do with the fruit pulp and yeast after the initial fermentation stage?", "provenance": [40249], "ground_truth": "After the initial fermentation stage in making 'Plum Wine,' you should filter off the fruit pulp and yeast using a sieve and a funnel.", "images_list": ["plum-wine_5"]} {"id": "RECIPE_387", "question": "What is the process for rolling out the crust and how long should it be baked for Minny's Famous Chocolate Pie?", "provenance": [40250], "ground_truth": "To make Minny's Famous Chocolate Pie, roll out the crust to an 11'' circle and bake it for 15-20 minutes until the edges and center are golden brown.", "images_list": ["minnys-famous-chocolate-pie-from-the-help_3"]} {"id": "RECIPE_388", "question": "What\u2019s the best way to prepare delicious garlic bread and cheese that rivals my favorite pizza place?", "provenance": [40251], "ground_truth": "Introduction: Easy Garlic Bread and Cheese. I LOVE the garlic bread and cheese from Pi**a H*t, but find the garlic bread you buy from supermarkets pales in comparison so I invented my own recipe which is so easy to make and everyone who's tried it says its even better than the huts!\nIngredients needed:\nFrench bread\nButter/Margarine\nTube of Garlic paste (or fresh garlic peeled and crushed)\nExtra virgin olive oil\nherbs (parsley or mixed herbs - whatever you fancy)\nCheese grated (mozzerella or chedder - again whatever you fancy)\n Step 1: Select and Prepare Your Bread Slices. Cut your bread sticks into thickish slices diagonally and arrange on a tray (I cover the tray with foil for easy clean up afterwards).liberally sprinkle olive oil on the slices and put under a hot grill. Step 2: Prepare the Garlic Butter. Right - while the bread is toasting, its time to prepare the garlic butter.Choose a microwave safe cup or ramakin, put some butter or marg in it and zap it in the microwave for about 30-40 seconds.Then squirt in a helping of garlic paste (or your peeled and squashed garlic cloves - use a garlic press) and some herbs.Zap it again until all the butter/marg has melted nicely. Step 3: Butter Up Your Slices. Your bread should now be nicely toasted, remove the tray and flip your slices.\nAdd a good teaspoon of the butter/garlic mix to each slice, stir the mix well as the garlic tends to sink to the bottom.\nOnce all covered, return the tray to the grill to toast the other side.\nIf you don't want the cheese, once the slices have toasted they are ready... for cheese, read on! Step 4: Cheese It Up. The final step is to add your favourite cheese topping and melt it again under the grill.\nI like to add a light sprinkling of herbs on top of the cheese for appearance.\nOnce the cheese is all melted and bubbling - its time to dish them out and collect the thanks of those you share them with.\nLet me know if you try this and enjoy them.\nCaroline x", "images_list": ["easy-garlic-bread-and-cheese_0", "easy-garlic-bread-and-cheese_1", "easy-garlic-bread-and-cheese_2", "easy-garlic-bread-and-cheese_3", "easy-garlic-bread-and-cheese_4"]} {"id": "RECIPE_389", "question": "How do you prepare the garlic butter for making 'Easy Garlic Bread and Cheese,' and what ingredients do you need?", "provenance": [40251], "ground_truth": "To prepare the garlic butter for 'Easy Garlic Bread and Cheese,' choose a microwave-safe cup or ramekin and place some butter or margarine in it. Microwave for about 30-40 seconds until melted, then add garlic paste (or crushed garlic) and some herbs. Microwave again until the butter is melted nicely.", "images_list": ["easy-garlic-bread-and-cheese_2"]} {"id": "RECIPE_390", "question": "What techniques can I use to prepare delicious jerk pork that really captures the essence of Jamaican flavors?", "provenance": [40252], "ground_truth": "Introduction: World Harbors Jerk Pork. World Harbors Jerk Pork\nIngredients:\nPork tenderloin, trimmed\n1/4 bottle World Harbors Jamaican Style Jerk Marinade\n1 tbsp Olive oil\nInstructions:\nCub pork in to small cubes, place in a glass bowl and pour marinade over, mixing well to make sure all pieces are coated\nMarinate overnight\nSet skillet to medium\ncoat skilled with olive oil (I use a Misto)\nGrill pork until cooked through, turning frequently, about 10 minutes\nI like to serve it\u00a0with brown rice mixed with black beans and a sprinkle or two of garlic salt\nServe and enjoy", "images_list": ["world-harbors-jerk-pork_0"]} {"id": "RECIPE_391", "question": "What is the recommended method and cooking time for grilling the marinated pork in 'World Harbors Jerk Pork'?", "provenance": [40252], "ground_truth": "The recommended method for grilling the marinated pork in 'World Harbors Jerk Pork' is to set the skillet to medium heat and grill the pork until it is cooked through, which takes about 10 minutes while turning frequently.", "images_list": ["world-harbors-jerk-pork_0"]} {"id": "RECIPE_392", "question": "What should you do with the skillet before adding the batter for 'Fabulous, Melt in Your Mouth, Gluten Free Cornbread,' and what is the oven temperature you should set?", "provenance": [40253], "ground_truth": "Before adding the batter for 'Fabulous, Melt in Your Mouth, Gluten Free Cornbread,' you should remove the skillet or baking pan from the oven, reduce the oven temperature to 350\u00b0, and spread melted butter around the skillet or pan.", "images_list": ["fabulous-melt-in-your-mouth-gluten-free-cornbread_6"]} {"id": "RECIPE_393", "question": "What\u2019s the best way to prepare a flavorful jalapeno corn bread loaf?", "provenance": [40254], "ground_truth": "Introduction: Jalapeno Corn Bread Loaf. Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe.\nCornbread has been called a \"cornerstone\" of Southern United States cuisine. Many cornbreads are done in a shallow pan but I like to do my cornbread in a regular bread pan then serve it sliced. I find this helps keep it moist longer and it still has the crispy crust which everyone loves. To add extra flavor I always use buttermilk and add sharp cheddar cheese along with Jalapeno peppers. Step 1: The Ingredients.... 2 cups yellow cornmeal\n1 teaspoon kosher salt\n1 tablespoon sugar\n2 teaspoons baking powder\n1/2 teaspoon baking soda\n1 cup buttermilk\n2 eggs\n1 cup creamed corn\n2 tablespoons canola oil\n1/2 cup sharp cheddar cheese\n1 jalapeno pepper (or more depending on your preferred heat level) Step 2: Getting Corny.... In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.\nWhisk all ingredients together to combine well. Step 3: Getting Wet.... In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.\nDice the jalapeno pepper & shred the cheese.\n\u00a0Add the jalapeno and 2/3's of the cheese to the wet ingredients and combine thoroughly. Step 4: Meet & Mix.... Add the dry ingredients to the buttermilk mixture and stir to combine.\nIf the batter will not pour, add more buttermilk to the batter. Step 5: Bake and Enjoy!. Pour the batter into a greased bread pan.\nBake for 15 minutes then sprinkle the remainder of the cheese on top of the bread.\nContinue to bake\u00a0another 5 minutes until the cornbread is golden brown and springs back upon the touch.\nRemove from oven & when cooled turn out bread onto baking rack.\nServe warm with butter & Enjoy!\nI love cornbread with anything barbequed, I am not much of a \"heat\" man so I only added the one Jalapeno for this loaf but it could easily handle 2 or even 3 depending on the level of heat you prefer. Also by using a very strong cheddar cheese you do not have to add too much (which adds a lot of grease) yet you still get the flavor. That is why I also like to add it on the top, not only for looks but that concentrated flavor when you bite the crust.\nYou will notice a couple of muffins in one picture... I had a scoop of batter left over and as I hate over filling\u00a0the loaf pan, so I put this mixture in my muffin pan and presto a perfect snack for my lunch!.", "images_list": ["jalapeno-corn-bread-loaf_0", "jalapeno-corn-bread-loaf_1", "jalapeno-corn-bread-loaf_2", "jalapeno-corn-bread-loaf_3", "jalapeno-corn-bread-loaf_4", "jalapeno-corn-bread-loaf_5"]} {"id": "RECIPE_394", "question": "In the 'Jalapeno Corn Bread Loaf' recipe, what should I do if my batter is too thick to pour?", "provenance": [40254], "ground_truth": "If the batter for the 'Jalapeno Corn Bread Loaf' is too thick to pour, you should add more buttermilk to the mixture.", "images_list": ["jalapeno-corn-bread-loaf_4"]} {"id": "RECIPE_395", "question": "What are the steps to clean the eggs after blowing them out for 'Finger Jell-O Eggs With Real Egg Shells'?", "provenance": [40255], "ground_truth": "To clean the eggs after blowing them out for 'Finger Jell-O Eggs With Real Egg Shells,' fill a large bowl with the hottest water you can handle, submerge each egg to allow it to fill with hot water, and push the membrane open if necessary to let water in.", "images_list": ["finger-jell-o-eggs-with-real-egg-shells_4"]} {"id": "RECIPE_396", "question": "What are the key steps to creating a delightful cinnamon and apples crumble from scratch?", "provenance": [40256], "ground_truth": "Introduction: Cinnamon and Apples Crumble. Hi all, The recipe today is a simple apples and cinnamon crumble. It's very tasty and easy to do. This recipe is tasty alone, and even better with vanilla ice cream !Follow these simple steps to make this easy cake ! Step 1: Ingredients. For this crumble, you will need:5 big apples 100 gr of flour grounded cinnamon 80 + 30 gr of butter 80 gr of sugar one bag of vanilla sugar Step 2: Prepare the Dough. In a large bowl, put 100 gr of flour and 80 gr of sugar. Add also about 1/2 tablespoon of grounded cinnamon.Measure 80 gr of butter and cut it in small slices in the bowl. Wait a couple of minutes to let the butter to heat up a bit at room temperature.Now we will make the crumbs. With your hands, \"crumble\" the ingredients with the tip of your fingers. After a couple of minutes, you should start to have a \"sand\" texture like the pictures. Take the bigger bits of dough and crumble them with your finger. It's easy ! Just don't press on the dough - we don't want something compact !-. Just use the tip of your finger to get this sand texture.Put the dough bowl into the fridge while working on the apples. Step 3: The Apples. Ok, start peeling some beautiful apples. In my case, I took about 5 big apples.Cut them in four, remove the seeds, and cut them again in small slices.We will bake them a bit in a pan before the main baking in the oven. Some recipes doesn't bake them (the apples are raw before final oven baking). I prefer this, as the result is smoother...!Put 30 gr of butter in a large pan. Once the butter is melted, add the apples slices. Bake them for about 6-10 minutes. Carefully stir them with a wooden spoon (I don't want to scratch my pan !). At mid-baking, add one bag of vanilla sugar and 1/2 tablespoon of cinnamon.Stop baking once you have transparent edges on the apples. Step 4: Assembly and Baking. In a large mold, put the apples and the juice (completely empty the pan). With the spoon, level the apple layer to have a flat surface.Spread the dough on it. Try to cover all the apples !Once done, put the mold in the oven. Bake for about 30 minutes at 170\u00b0C. Stop baking when the dough starts to become brown. Step 5: Finishing. Here we are, a very tasty crumble cake. If you want to make it tastier, add some vanilla ice-cream with it !You can eat it hot, or let it cool. The better is to have the mid-warm crumble and the ice-cream... It's incredible !Thanks for reading !", "images_list": ["cinnamon-and-apples-crumble_0", "cinnamon-and-apples-crumble_1", "cinnamon-and-apples-crumble_2", "cinnamon-and-apples-crumble_3", "cinnamon-and-apples-crumble_4", "cinnamon-and-apples-crumble_5"]} {"id": "RECIPE_397", "question": "How should I prepare the apples for making 'Cinnamon and Apples Crumble' before baking them in the oven?", "provenance": [40256], "ground_truth": "To prepare the apples for 'Cinnamon and Apples Crumble,' start by peeling and slicing 5 big apples into small pieces. Then, bake them in a pan with 30 gr of butter for about 6-10 minutes, adding one bag of vanilla sugar and 1/2 tablespoon of cinnamon midway through the cooking.", "images_list": ["cinnamon-and-apples-crumble_3"]} {"id": "RECIPE_398", "question": "What are the essential steps to create a delightful Italian dinner that will impress my guests?", "provenance": [40257], "ground_truth": "Introduction: How to Make a Nice Italian Dinner. How to prepare a decent / sorta fancy Italian dinner. Step 1: Make the Meal. Make something with pasta. Have a cool appetizer such as mozzarella and tomatoes with basil. Have good Italian bread with dipping sauce. Step 2: Set the Scene. Prepare a nice setup with cheese and grater. Have a bread knife readily available for fresh cut bread. Have the appetizer neatly presented. Use nice plates or china. A candle and flowers are always important. So is having the salt and pepper shakers readily available. Step 3: Finishing Up. Fill the crystal glasses or wine glasses with Italian wine, champagne , or grape juice with club soda. Light the candle. And serve. Step 4: Enjoy!. Enjoy!HOW NOT TO LOOK", "images_list": ["how-to-make-a-nice-italian-dinner_0", "how-to-make-a-nice-italian-dinner_1", "how-to-make-a-nice-italian-dinner_2", "how-to-make-a-nice-italian-dinner_3", "how-to-make-a-nice-italian-dinner_4"]} {"id": "RECIPE_399", "question": "For making 'How to Make a Nice Italian Dinner,' what cool appetizer should be prepared?", "provenance": [40257], "ground_truth": "For making 'How to Make a Nice Italian Dinner,' the cool appetizer that should be prepared is mozzarella and tomatoes with basil.", "images_list": ["how-to-make-a-nice-italian-dinner_1"]} {"id": "RECIPE_400", "question": "How do you prepare the cabbage for making 'kimkraut-souerchi-sriracha-slaw' before mixing it with the other ingredients?", "provenance": [40258], "ground_truth": "To prepare the cabbage for 'kimkraut-souerchi-sriracha-slaw,' put the shredded cabbage in a glass dish, add about 3-4 tablespoons of fresh ground sea salt, massage it in, and let it sit while stirring and massaging every 30 minutes. After about 2 hours, rinse the cabbage under cold running water and dry it in a spinner before sprinkling with another teaspoon or so of salt.", "images_list": ["kimkraut-souerchi-sriracha-slaw_3"]} {"id": "RECIPE_401", "question": "For making 'Tropical Dessert Wine,' what is the correct honey-to-water ratio for a 1 litre batch, and how do I activate the yeast?", "provenance": [40259], "ground_truth": "For making 'Tropical Dessert Wine,' the correct ratio for a 1 litre (1 quart) batch is 400g (0.88lb) of honey mixed with 700ml (23 oz.) of water. To activate the yeast, follow the packet instructions, which indicate that you need 1 gram or 0.035 ounces of yeast for a 4 litre or 1 gallon batch.", "images_list": ["how-to-make-tropical-dessert-wine-in-climates-like_3"]} {"id": "RECIPE_402", "question": "What is the overall process to create a delightful chicken jelly cake that has a fun presentation?", "provenance": [40260], "ground_truth": "Introduction: Chicken Jelly Cake. This is a chicken recipe that one could decorate as beautifully as they want - one could put a boiled egg inside or broccoli and make it tall with a lot of jelly underneath.. I called it a chicken jelly cake as it looks quite jolly like a cake and could use it as a cake for those who doesn't like sweets :-) I had one chicken thigh left so decided to make an instructable out of it :-) It is important to use a chicken with bones and skin still on it. You could also use some real jelly if you want to make a big and sturdy one, but for the small one - the chicken bullion is enough and turns into a thick jelly itself. So here we are.. Ingredients for one portion:1 Chicken thigh1 small carrotHalf of small onionblack pepperDried dillSmall peasGreens for decoration Step 1: Chicken Bullion. Put a chicken thigh in a saucepan and pour a hot water over it ( just enough to cover the chicken), add some onions and black pepper. Simmer for about an hour or a bit more ( till the chicken starts falling apart). Last 10 minutes before switching the chicken off, add the carrots to the bullion and continue simmering. Step 2: Cutting and Seperating Everything. Drain the broth in a separate small container and put it aside. Cut the carrots in a shape you like and arrange them beautifully at the bottom of the dish (so when you flip it - the shape will be on top), add peas and sprinkle it with dill.As for the chicken, remove all the bones and chop the remains. Step 3: Final Bit. Lay the chicken on top of the carrots very carefully ( so the shape will not get distorted/messed up). Put all the chicken in and press the spoon gently on top. Now start pouring the broth over it very gently - fill the dish up to the top. (Discard the rest of the bullion - or make some soup :-D )Leave the dish untouched for an hour or two till it cools down and then put it in a fridge over night (8 to 10 hours) Step 4: Flip. Take a knife and slide it through the edges of the chicken jelly, so it will unstick. Tip it over on a plate and decorate it. Wa lah - it's done! :-)", "images_list": ["chicken-jelly-cake_0", "chicken-jelly-cake_1", "chicken-jelly-cake_2", "chicken-jelly-cake_3", "chicken-jelly-cake_4"]} {"id": "RECIPE_403", "question": "What steps should be taken after laying the chicken on top of the carrots when making 'Chicken Jelly Cake,' and how long should it be left to cool before refrigerating?", "provenance": [40260], "ground_truth": "After laying the chicken on top of the carrots for 'Chicken Jelly Cake,' you should pour the broth over it gently until the dish is filled to the top, and then leave it untouched for an hour or two to cool before refrigerating it overnight for 8 to 10 hours.", "images_list": ["chicken-jelly-cake_3"]} {"id": "RECIPE_404", "question": "What is the recommended method for heating cream when making 'Homemade Chocolate Truffles,' and what advantage does this method offer?", "provenance": [40261], "ground_truth": "The recommended method for heating cream when making 'Homemade Chocolate Truffles' is to boil the heavy cream instead of heating the chocolate directly. This method offers the advantage of preventing the chocolate from being ruined by overheating without a thermometer.", "images_list": ["homemade-chocolate-truffle_2"]} {"id": "RECIPE_405", "question": "What should you do after mixing the eggs into the butter and sugar when making 'Toll House Chocolate Crunch Cookies'?", "provenance": [40263], "ground_truth": "After mixing the eggs into the creamed butter and sugar while making 'Toll House Chocolate Crunch Cookies,' you should mix the ingredients until just combined.", "images_list": ["toll-house-chocolate-crunch-cookie-1938_4"]} {"id": "RECIPE_406", "question": "For creating a 'Frozen Buttercream Transfer,' how long should I freeze it before placing it on the cake?", "provenance": [40264], "ground_truth": "For creating a 'Frozen Buttercream Transfer,' it is recommended to freeze the buttercream transfer for 8 hours to ensure it is frozen solid and hard.", "images_list": ["frozen-buttercream-transfer_5"]} {"id": "RECIPE_407", "question": "What is the best way to prepare a delightful blueberry cream cheese pull apart for breakfast or dessert?", "provenance": [40265], "ground_truth": "Introduction: Blueberry Cream Cheese Pull Apart. The flavors of blueberries and cream cheese combine to make this delectable recipe perfect for dessert or breakfast. Ingredients 10 Rhodes\u2122 Dinner Rolls, thawed but still cold 2 tablespoons butter, melted 3/4 cup frozen blueberries 6 ounces cream cheese, softened 1 egg 5 tablespoons sugar, divided 1 tablespoon lemon juice 3 tablespoons brown sugar zest of one lemonIcing 1/2 cup powdered sugar 1 tablespoon milkInstructions Cut rolls in half and place cut side down in a sprayed 9-inch round baking pan. Cover with plastic wrap and let rise 30 minutes. Remove wrap, brush rolls with melted butter and sprinkle with blueberries. Combine softened cream cheese, egg, 2 tablespoons sugar and lemon juice and spread over rolls. Combine brown sugar, remaining white sugar and lemon zest and sprinkle over cream cheese mixture. Cover with plastic wrap again and let rise until double in size. Remove wrap, place pan on a baking sheet to catch drips and bake at 350\u00b0F 20 minutes. Cover with foil to prevent over browning and bake an additional 7-9 minutes. Allow to cool for 10 minutes. Combine icing ingredients and drizzle over rolls.Video Instructions:http://www.rhodesbread.com/recipes/view/2317", "images_list": ["blueberry-cream-cheese-pull-apart_0"]} {"id": "RECIPE_408", "question": "After cutting the rolls in half for the Blueberry Cream Cheese Pull Apart, what is the next step regarding how they should be prepared in the baking pan?", "provenance": [40265], "ground_truth": "After cutting the rolls in half and placing them cut side down in a sprayed 9-inch round baking pan, the next step is to cover them with plastic wrap and let them rise for 30 minutes.", "images_list": ["blueberry-cream-cheese-pull-apart_0"]} {"id": "RECIPE_409", "question": "What are the steps to create a delicious flaming baked figs dessert with the perfect blend of flavors?", "provenance": [40266], "ground_truth": "Introduction: Flaming Baked Figs. I love good figs, dessert, and fire. This dessert combines all three of them, turning figs and fire into pure deliciousness. We live in the San Francisco bay area, and so have access to an overabundance of figs when the neighborhood trees ripen. I'm always looking for more good ways to eat or preserve figs to ensure we make the most of this short season. Step 1: Tools and Ingredients. Figs: smear of butter 12-20 ripe figs (not too squishy - we'll be baking them) 1/3 cup sugar 1/2 cup water 1/4 cup Grand Marnier, Cointreau, or other orange liquor (or interesting liquor of your choice, 80proof or higher)Cream: 1 cup heavy cream 1 tablespoon liquor (same type as above) 2 tablespoons sugarTools: 8 inch fry pan, oven and stove safe (or similarly-sized pan) electric mixer or beaters rubber spatula (optional but handy) Step 2: Bake Figs. Butter pan, stab the bottoms of the figs so they'll drop juices, and arrange figs so they're close but not touching. I could probably fit a few more figs in this pan, but we've already eaten the rest. Sprinkle over 1/3 cup sugar, and 1/2 cup water. Bake at 325F for about 30 minutes, basting every 10 minutes with pan juices. Poke your figs - if they're not cooked through, bake a little longer. The timing is pretty flexible. Step 3: Make Whipped Cream. Whip 1 cup heavy cream, 1 Tablespoon liqueur, and 2 Tablespoons sugar until cream is nice and thick, forming moderately-stiff peaks. Add a sprinkling of any spices you like - I'm fond of allspice with figs, but your mileage may vary. Chill until ready to serve. Step 4: Flame Figs. This is the good part! Pull your pan of figs out of the oven, add 1/4 cup of Cointreau, and place it on the stove at medium heat. Remember the pot handle is hot - I kept forgetting this, which caused a few problems. As soon as the liquid boils, remove from heat (important if you have a gas stove) and carefully prod at the air over the edge of the pot with a lit match. Note that you're not setting fire to the liquid: you're setting fire to the alcohol vapor just above the liquid, which will quickly catch the liquid itself on fire. Sit back and enjoy the show. If you can't get it to catch fire, add a bit more liquor (AWAY from any flame!) and reheat so the alcohol vapors are ready to go.\n Step 5: Reduce Syrup. After the fire dies down, remove figs from the pot and set them on a plate to cool. Place the pan back on the stove, and cook over medium-low until the liquid is syrupy. Stir as needed, and remove from heat when syrup is nicely syrupy. (Sorry, I'm not going to be able to explain it better than that. Just don't burn it.) Set aside to cool, as the syrup will be dangerously hot. Step 6: Serve. Scoop a blob of whipped cream onto a plate next to the figs. Drizzle the whole thing with the syrup, and garnish with some kind of fresh herb tips1 for maximally awesome presentation. All these ingredients store nicely! Just plop the figs into a bowl of syrup, and store the whipped cream separately. in fact, overnight marination will only make the figs taste better - it's just a matter of planning ahead.1Mint, thyme, etc. I only have rosemary growing right now, so skipped it.", "images_list": ["flaming-baked-figs_0", "flaming-baked-figs_2", "flaming-baked-figs_3", "flaming-baked-figs_4", "flaming-baked-figs_5", "flaming-baked-figs_6"]} {"id": "RECIPE_410", "question": "What is the best way to prepare delicious pickled veggies that you can enjoy for months?", "provenance": [40267], "ground_truth": "Introduction: Easy Peasy Pickled Veggies [10 Min Max!]. This is a super-easy recipe to pickle your favourite veggies! Takes all of 10 minutes to get done, and enjoy for months!Ingredients:3 carrots3 hog plums5 Indian gooseberries (Phyllanthus emblica)3 lemons / limes2 raw mangoes2 5-inch mango ginger (curcuma amada)3-4 chilli peppers or jalapenos\u00bd cup of sunflower, or olive oil\u00bd cup of sea salt for briningA mason jar for storing the pickle Step 1: Prepping & Pickling. Clean, dry and cut the vegetables as you like. In a large mixing bowl, add the cut vegetables, and sea salt per taste. Add sufficient oil to cover the vegetables. Add juice of 4 limes and mix thoroughly. Clean and dry a glass jar. Fill the jar with the picked vegetables for long-term storage.The juice of lime and salt act as natural preservatives while oil blocks the moisture. The pickle stays good for more than 6 months without refrigeration, and longer with refrigeration Step 2: Ways to Enjoy Them (if You Can't Think of Any!). Uses:The pickled vegetables 1. Can be consumed as is, as a side, or in burgers and sandwiches.2. Can be used in any food preparation. Especially, in the dishes where there is use of lemon and salt.3. You can add spices of your choice to the pickled vegetables as and when you need. Such as, roasted and powdered red chilli, mustard seeds and fenugreek seeds. Or, season it with onion and garlic.", "images_list": ["pickled-veggies_0", "pickled-veggies_1", "pickled-veggies_2"]} {"id": "RECIPE_411", "question": "What are the steps for prepping and pickling vegetables in the 'Easy Peasy Pickled Veggies [10 Min Max!]' recipe?", "provenance": [40267], "ground_truth": "In the 'Easy Peasy Pickled Veggies [10 Min Max!]' recipe, you should first clean, dry, and cut the vegetables as you like. Then, in a large mixing bowl, add the cut vegetables along with sea salt to taste. Next, add enough oil to cover the vegetables, and mix in the juice of 4 limes thoroughly before transferring everything into a clean and dry glass jar for long-term storage.", "images_list": ["pickled-veggies_1"]} {"id": "RECIPE_412", "question": "What is the overall process for creating a delicious frittata pie at home?", "provenance": [40268], "ground_truth": "Introduction: Frittata Pie.. Here is a quick, inexpensive, and easy dish to feed 4-6 people who might show up unexpectedly. It is certainly a Latin (in the European sense) classic meal. Hope you enjoy it as much as we do.\nIngredients:\n1 - tablespoon cooking oil.\n8 - large eggs.\n1 - 29 ounce can of mixed vegetables.\n1/2 - cup or so of your favorite cheese. (we use our own home made cheese).\nTo taste:\nGarlic powder.\nPepper.\nSalt.\nRequired equipment:\nOven with a broiler.\nLarge heatproof pan or skillet.\nheat proof gloves or pads.\nMethod:\nPreheat broiler to 350 - 400 degrees Fahrenheit.\nPut cooking oil in pan and warm to medium heat.\nScramble eggs in a bowl.\nAdd the seasoning's and stir to combine.\nPour into the skillet.\nAdd the vegetables and stir to combine so that everything is uniform.\nCook for 4 to five minutes till the bottom is firm.\nTop with the cheese.\nPut skillet under the broiler.\nLet cook for four to five minutes.\nCheck on it at least once every two minutes.\nSkillet will be HOT!!!\nWhen top is brown remove from the broiler using the heat proof gloves.\nLet cool for a few minutes.\nSlice and serve.\nEnjoy!", "images_list": ["frittata-pie_0"]} {"id": "RECIPE_413", "question": "After the bottom of the frittata pie has become firm, what should you do next, and for how long should you broil it?", "provenance": [40268], "ground_truth": "After the bottom of the frittata pie has become firm, you should top it with cheese and then place the skillet under the broiler for four to five minutes.", "images_list": ["frittata-pie_0"]} {"id": "RECIPE_414", "question": "What is the best way to prepare delicious tofu nuggets for a satisfying snack?", "provenance": [40269], "ground_truth": "Introduction: Tofu Nuggets. I love to snack. My family loves to snack. None of us need empty calories and we can all use extra protein. Enter into your diet Tofu Nuggets! These things are so good that usually they don't make it off the cookie sheet. When my 4-year-old requests for dinner Tofu Nuggets that should give you an idea of how good they are. They are easy to make, but they do take some time. They are worth it! Let me show you how I do them. Step 1: Start With Tofu. Ingredients:1 lb firm or extra firm tofu1 tbs oil (olive oil or vegetable oil works)1/4 tsp salt1/2 tsp curry powderTools:Stuff to press the tofu.BowlCookie sheetParchment paperOvenSpatulaStart by pressing your tofu. I get tofu from a local Asian grocer (it's much cheaper there than anywhere else) and I put 1 lb in a paper towel, on a cloth hand towel, between two plates, and with some oil on top of the plate to press it for 30 minutes. I start preheating the oven to 450\u00b0F when I have about 5 min left on the press. When the 30 min are up I unwrap the tofu and cut it into about 1 cm^3 nuggets. Step 2: Coat Your Tofu. So while your oven is heating up to 450\u00b0F get your tofu ready. I would suggest you put the parchment paper down on the cookie sheet first before this step so when you mix the tofu you do it over the cookie sheet so if anything falls out it goes on something clean. So in a bowl put the cut up tofu, the oil, the salt, and the curry. Gently mix with your hand (make sure your hand is clean first) until the tofu is evenly coated and then dump on the cookie sheet. Step 3: Bake/Eat. When the oven is at 450\u00b0F and your tofu is ready put the tofu in the oven. 15 min use the spatula to turn the tofu, or at least mix it, and put it back in for another 15 min. Total time in oven is about 30 min but this can vary depending on what consistency you want and also I've found the type of tofu. The corners of the cubes should start to get very brown, but not burnt. Take out the cookie sheet (use a hot-pad) and let it sit.The tofu comes out almost like chicken (you may not believe me but that is what it's like). If you can stop yourself these make great salad toppings, or even little hors d'oeuvre with a cherry tomato and cucumber. Typically these are just eaten as snacks. I would like to say you can cover and store these in the refrigerator but they must be completely cool first. These are good travel food, and excellent for when we go to an outdoor event.So total time just over an hour, but in that time you can get the salad and the rest of dinner ready. Since these are good for the car they make great snacks to make the night before a trip. I hope everyone likes them and I can't wait to hear what people to do try and spice them up. Thank you.", "images_list": ["tofu-nuggets_0", "tofu-nuggets_1", "tofu-nuggets_2", "tofu-nuggets_3"]} {"id": "RECIPE_415", "question": "How should I prepare tofu before coating it with oil, salt, and curry powder for making 'Tofu Nuggets'?", "provenance": [40269], "ground_truth": "To prepare the tofu for 'Tofu Nuggets,' you should press it for 30 minutes using a paper towel, a cloth hand towel, and two plates with some oil on top of the plate to help press it. After pressing, cut the tofu into approximately 1 cm^3 nuggets.", "images_list": ["tofu-nuggets_1"]} {"id": "RECIPE_416", "question": "What is the process for creating a vibrant and healthy Rubik's Cube Salad that combines fresh ingredients?", "provenance": [40270], "ground_truth": "Introduction: Rubik's Cube Salad (Healthy Snack for Geeks) :-). I came up with this idea for my hubby. He is always busy and also loves playing with his Rubik's cube time to time. I thought it'd be fun to make him a Geeky and healthy salad :-)He is not keen on Mozzarella cheese so I used a polish sausage instead, but I think that it would be tastier with Mozzarella cheese cubes. Step 1: Ingredients. Here we go:One whole cucumber (need to make 9 cubes out if it)9 plum tomatoesPolish or other (ready to eat) sausage ( or use Mozzarella for vegetarian option)Salt PepperFresh basil oil to drizzle Step 2: Cutting Cubes. Cut the top and the bottom of plum tomatoes, cut the edges of the cucumber (so it will be like a long rectangle) and do the same with a sausage. I put the tomato on top of the cucumber (like on the picture above) to make similar size cubes. (you could do the same with a sausage). After cutting everything in cubes, I started putting them in mix of three rows (see picture above) - I put two more layers on top (you could do as many as you want though :-) ) Step 3: Last Bit!. Then I sprinkled some oil, salt and pepper on it and served it with fresh basil leaves!Bon appetit!", "images_list": ["rubiks-cube-salad-healthy-snack-for-geeks-_0", "rubiks-cube-salad-healthy-snack-for-geeks-_1", "rubiks-cube-salad-healthy-snack-for-geeks-_2", "rubiks-cube-salad-healthy-snack-for-geeks-_3"]} {"id": "RECIPE_417", "question": "How should the cucumber, plum tomatoes, and sausage be prepared to create cube shapes for the 'Rubik's Cube Salad (Healthy Snack for Geeks)?'", "provenance": [40270], "ground_truth": "To create cube shapes for the 'Rubik's Cube Salad (Healthy Snack for Geeks),' the cucumber should have its edges cut to form a long rectangle, the tops and bottoms of the plum tomatoes should be cut off, and the sausage should also have its edges cut to resemble a long rectangle. After preparing these ingredients, they can be cut into cubes.", "images_list": ["rubiks-cube-salad-healthy-snack-for-geeks-_2"]} {"id": "RECIPE_418", "question": "What\u2019s the best way to whip up some delectable pumpkin oatmeal waffles?", "provenance": [40271], "ground_truth": "Introduction: Pumpkin Oatmeal Waffles. Who doesn't love waffles? I have changed the typical waffle recipe so it's healthier and tastier! Get out your waffle iron because these are delicious! Step 1: Ingredients. Oatmeal that has been put in the food processer to make oatmeal flour, 1-1/4 cups\n1 tsp baking soda\n1/2 tsp salt\n1/2 tsp pumpkin pie spice\n1 egg\n1/2 cup canned\u00a0pumpkin\n1/2 cup milk\n2 Tablespoons honey\n2 Tablespoons vegetable oil Step 2: Mixing Ingredients. Mix dry ingredients together in a bowl. In a seperate bowl, mix egg, oil, pumpkin, milk and honey together. Combine pumpkin mixture to oatmeal mixture. Stir just until combined thoroughly. Step 3: Cooking Waffles. Pre-heat waffle iron on the medium setting. Spray waffle iron with no-stick cooking spray. Scoop about 1 cup of batter onto a hot waffle iron, close and allow to cook until done, approximately 4 or 5 minutes.\u00a0\u00a0 Step 4: Eat and Enjoy!. This recipe makes 2 large waffles. You can double the recipe and make more for your family! Serve with butter and syrup.\u00a0", "images_list": ["pumpkin-oatmeal-waffles_0", "pumpkin-oatmeal-waffles_1", "pumpkin-oatmeal-waffles_2", "pumpkin-oatmeal-waffles_3", "pumpkin-oatmeal-waffles_4"]} {"id": "RECIPE_419", "question": "What are the steps for mixing the dry and wet ingredients when making 'Pumpkin Oatmeal Waffles'?", "provenance": [40271], "ground_truth": "To make 'Pumpkin Oatmeal Waffles,' first mix the dry ingredients together in a bowl. Next, in a separate bowl, mix the egg, oil, pumpkin, milk, and honey. Finally, combine the pumpkin mixture with the oatmeal mixture and stir just until combined thoroughly.", "images_list": ["pumpkin-oatmeal-waffles_2"]} {"id": "RECIPE_420", "question": "What\u2019s the best way to create delightful Mickey Mouse sugar cookies from scratch?", "provenance": [40272], "ground_truth": "Introduction: Mickey Mouse Sugar Cookies. \u00a0 I looked all over the internet for instructions to pipe these, but none of them looked right, so I created these. I baked sugar cookies using the mouse-shaped cookie cutter I got in Disney World. Then, I spread\u00a0vanilla icing on the face, piped chocolate stars in the ears, and using a round tip, I piped his face in chocolate. They were so delicious!", "images_list": ["mickey-mouse-sugar-cookies_0"]} {"id": "RECIPE_421", "question": "After baking 'Mickey Mouse Sugar Cookies,' what is the process for decorating them?", "provenance": [40272], "ground_truth": "After baking 'Mickey Mouse Sugar Cookies,' you should first spread vanilla icing on the face, then pipe chocolate stars in the ears, and finally use a round tip to pipe his face in chocolate.", "images_list": ["mickey-mouse-sugar-cookies_0"]} {"id": "RECIPE_422", "question": "In the process of creating 'The Chef's Spice Caddy,' what materials are used for the sides and bottom, and how should the fitting be approached?", "provenance": [40273], "ground_truth": "In 'The Chef's Spice Caddy,' the sides are made from 1/4\" plywood and the bottom is made from 1/8\" Luan. The fitting process involves going slow, testing the fits, and ensuring that the fit is not too tight.", "images_list": ["the-chefs-spice-caddy_3"]} {"id": "RECIPE_423", "question": "What is the process for creating a delightful chocolate quilt that\u2019s perfect for desserts?", "provenance": [40274], "ground_truth": "Introduction: How to Quilt Chocolate. According to Wikipedia, quilting is a \"method\u00a0done to join two or more layers of material together to make a thicker padded material.\"\nI don't have a sewing machine or appropriate fabric, but I still wanted to quilt something. \u00a0For some reason, my thoughts drifted to the kitchen. \u00a0Those who know me know that I don't consider fondant edible. \u00a0Chocolate clay, on the other hand, works quite well where others might use fondant, without the drawback of tasting like overly sweet play doh.\nI decided to try quilting chocolate.\nI used colored white chocolate for the top of the quilt, but you could just as easily use milk or dark, or a combination of them for different patterns. Step 1: Make the Chocolate Clay. Make sure you're using actual white chocolate chips, rather than the white candy chips. \u00a0If you're not sure, read the ingredients. \u00a0Real white chocolate has cocoa butter. \u00a0The crappy chips have hydrogenated vegetable oil (ick).\nMelt 3/4 C white chocolate chips with 2 1/2 T light corn syrup. \u00a0Stir until smooth, then let it cool. \u00a0Knead until smooth and pliable, adding a tiny bit of powdered sugar or cornstarch if it's too greasy. \u00a0Don't overuse the cornstarch or it'll taste powdery.\nIf you want to color some of the chocolate clay, separate those portions. Step 2: Prepare the Quilt Squares. Add a little food coloring to each ball of chocolate clay. \u00a0You might want to first mix it in with a stick before kneading it so you don't get food coloring stains on your hands.\nChoose two or more colors and slice, roll, or assemble them in whatever way you want to make the pattern for the first type of \"fabric\" square. \u00a0Repeat until you've used all the colors.\nThe red and orange pattern was made by layering three flattened colors, rolling them up into a log, slicing the log, and arranging those roll slices along with leftover scraps to form a loose, swirly pattern. \u00a0Note the white corn starch in the red and orange squares; this is why I recommend you be VERY sparing with the cornstarch. \u00a0If it sticks to your fingers, it'll stick to the quilt and be less likely to fall apart, even if the quilt is stretched slightly over the stuffing.\nThe yellow piece was covered with tiny orange balls of clay and rolled flat to make dots.\nThe green and blue were made by placing thin strips of the various colors next to each other and rolling flat.\nThe purple squares are a looser swirl pattern than the red/orange.\nRoll the clay fabric flat. \u00a0Slice it into squares roughly the same size. Step 3: Assemble the Quilt Top. Roll a piece of the uncolored white chocolate clay flat, and slice a rectangle; this will be roughly the size of your finished dessert. \u00a0Arrange colored squares on this white clay, leaving a border of white around the edges.\nI would recommend brushing a little bit of corn syrup on the white clay to help the colored squares adhere better. \u00a0Press them gently together in place.\nTake one edge of white chocolate and fold it up over the edge of the colored squares. \u00a0Press gently, then press \"stitches\" into the clay with a wooden skewer.\nPress the side of the skewer along the edges of the colored squares, making a gentle indentation to hold them down and squish them together. \u00a0\"Stitch\" the colored squares together by pressing little holes along the border with the wooden skewer.\nYou have now quilted chocolate. \u00a0Your chocolate quilt would be lovely on a frosted brownie, cupcake, or dill pickle (okay, maybe not the last one).\nI can't add notes to my photos, so:\nPhoto 1. Arrange squares, notice I used a little too much cornstarch on the red/orange squares\nPhoto 2. Fold the edge of the border over to barely overlap onto the colored squares\nPhoto 3. Stitching the edges down using a wooden skewer; notice the wavy edges on the sides. \u00a0You can even these up by pressing in with the side of the wooden skewer before stitching them\nPhoto 4. Pressing down on the borders of the colored squares, helping them stick and making the raised, \"quilted\" effect\nPhoto 5. Stitch the borders of the colored squares by poking little indentations with the point of the skewer after pressing all the edges down\u00a0 Step 4: Assemble Your Dessert. In this case, I completed my quilted dessert with a semisweet chocolate clay bottom and almond nougat filling.\nStay tuned for an instructable with more details on almond nougat, or follow this recipe on Chow.com for peanut butter nougat, substituting almond butter for the peanut.\nI made the semisweet chocolate clay the same way I made the white, but I wasn't as careful about kneading until smooth because it was the bottom of the dessert. \u00a0I cut the rectangle slightly smaller than the top quilt, and cut a piece of almond nougat smaller than the bottom piece. \u00a0The quilt would've looked better and less puffy if I'd used less almond nougat, but... then it wouldn't have had as much almond nougat in it. \u00a0:)\nAfter placing the colored quilt on top of the nougat, I pressed down at the intersections of the squares with a wooden skewer in order to anchor it a bit more. \u00a0I added little cupcake decorations at the corners for fun, but it'd be just as good without sprinkles.\nI was going to make several more quilts, but my 3 year old discovered that the clay I was using was edible, and it didn't last long after that.\nThanks for reading! \u00a0I hope you try your own chocolate quilt.\nPhoto notes:\nPhoto 1. Finished dessert with lots of almond nougat (note how the excessive stuffing made the quilt bulge out and burst its \"seams.\" Cupcake pearls placed at corners of colored squares, chocolate clay as the base of the quilted dessert.\nPhoto 2. Semisweet chocolate chips and corn syrup in the unwashed bowl I'd used to make the white chocolate clay; yes, I'm messy like that.\nPhoto 3. Melted chocolate and corn syrup, not as smooth as it could be; if this was for the top of the dessert, I'd have heated it a little more to make sure it was all melted and stir a lot to make it smooth.\nPhoto 4. Rough, slightly sticky semisweet chocolate clay; this is good enough because it's for the bottom of the dessert and kids were starting to get into stuff by this point, so I had to hurry.\nPhoto 5. Lovely almond butter nougat with chopped almonds on top. \u00a0This would make a fabulous almond version of a knockoff Snickers bar. \u00a0I used the recipe from chow.com but added a little bit more salt and used smooth almond butter instead of crunchy peanut butter.\nPhoto 6. Overly generous layer of almond nougat on the chocolate clay base\nPhoto 7. Quilt top resting on the puffy filling; it bulged out enough that the colored squares loosened.\nPhoto 8. Pressing down on the corners between the squares with the blunt end of the skewer to emphasize the quilted effect\nPhoto 9. Cupcake pearls\nPhoto 10. Cupcake pearls\nPhoto 11. Finished dessert\nPhoto 12. Cutaway bite, plenty of almond nougat inside", "images_list": ["how-to-quilt-chocolate_0", "how-to-quilt-chocolate_1", "how-to-quilt-chocolate_2", "how-to-quilt-chocolate_3", "how-to-quilt-chocolate_4"]} {"id": "RECIPE_424", "question": "What\u2019s the best way to create homemade tortillas using your own press?", "provenance": [40275], "ground_truth": "Introduction: Make Your Own Tortilla/press. yes, tortilla's are easy to purchase and make into great food...but why not make it even better? Do you want to make your own tortilla's but don't have a press?Inspired by \"Tortilla Press\" by kuhldad on instructables...with some great design inputs from my son (soon to be a graduate chef from Culinary Arts of America, please hire him!) and my father in law...it only took 1 trip to Home Depot and about an hour of assembly. Step 1: Tortilla Dough. Recipe:Mix masa with water and salt...it should be like play dough. When you smash a ball down it shouldn't crack on the edges.The world's easiest recipe! Step 2: Make Dough Balls and Load the Press.... Roll the dough into balls, press and determine if the size is correct for the dish you are making...I am often the victim of overstuffed tortilla's, so I advocate large diameter...something like 10\".Line the bottom and of the press with cellophane, deli paper, or other food safe material that will keep the tortilla's separate and prevent sticking to the press. Place the ball nearer the hinge side, if you are too far away from hinge you will get a wedge shape (not even thickness).From there it doesn't get any easier, close, the middle layer, then close the top. The weight of the wood will press the tortilla.So how do you make your own press? Step 3: The Press.. We went to Home Depot and purchased 3' of 12\" wide, and 1\" thick poplar. Make sure the board is flat. I realized afterwards that the saw operator probably could have cut us the 3 individual pieces.The only other items we needed were hinges. Because the wood is actually 3/4\" thick we got 4 hinges that were 1.5\" and also 2 - 3\" for the triple side. See the sketch for how these are attached.From there I used 2 different \"things\" from Thingiverse: A handle:http://www.thingiverse.com/thing:670763and knobs on the side to open the middle layer:http://www.thingiverse.com/thing:600955 Step 4: We Had Some Awesome Fish Taco's.... what will you have with your home made tortilla's?Making and food does go together!", "images_list": ["make-your-own-tortillapress_0", "make-your-own-tortillapress_1", "make-your-own-tortillapress_2", "make-your-own-tortillapress_3", "make-your-own-tortillapress_4"]} {"id": "RECIPE_425", "question": "How should I prepare the tortilla dough for 'Make Your Own Tortilla Press' to ensure it has the right consistency?", "provenance": [40275], "ground_truth": "To prepare the tortilla dough for 'Make Your Own Tortilla Press,' you should mix masa with water and salt until the mixture resembles play dough. When you form it into a ball and smash it down, it should not crack on the edges.", "images_list": ["make-your-own-tortillapress_1"]} {"id": "RECIPE_426", "question": "What\u2019s the best way to prepare a delicious apple, chocolate, and peanut butter snack that's perfect for sharing?", "provenance": [40276], "ground_truth": "Introduction: Apple Chocolate and Peanut Butter Snack. this is a snack that I love to make and is really good for sharing with! I'm sorry about he photos they are from my iPod and I hope u like it Step 1: Getting Supplies. you will need:1 small plate1 apple a knifea tablespoonpeanut buttericing sugar (optional)cutting boardchocolate chipsand a small microwaveable container Step 2: Cutting the Apple . take your cutting board knife and apple and start cutting your apple into slices or however you wantwhen your done put all your apple slices on the plate Step 3: The Chocolate Chips. put as much chocolate chips in the small container as you want( i would suggest not putting in as much as i did because its a bit much) next put them in the microwave for about 15 to 20 seconds take them out stir them with a teaspoon and put them back in for 10 to 15 seconds stir and pour on to apples(you might need to use the tablespoon to help pour them on the apples Step 4: Finishing With the Peanut Butter. u can use the same container that u used for the chocolate or a different clean oneput about one big tablespoon in the container and microwave it for about 15-20 seconds pour on to apple and viola! an easy yummy snack if you want u can also sprinkle icing sugar on top", "images_list": ["apple-chocolate-and-peanut-butter-snack_0", "apple-chocolate-and-peanut-butter-snack_1", "apple-chocolate-and-peanut-butter-snack_2", "apple-chocolate-and-peanut-butter-snack_3", "apple-chocolate-and-peanut-butter-snack_4"]} {"id": "RECIPE_427", "question": "What steps should I take to prepare the chocolate chips for pouring on the apples in the 'Apple Chocolate and Peanut Butter Snack'?", "provenance": [40276], "ground_truth": "To prepare the chocolate chips for pouring on the apples in the 'Apple Chocolate and Peanut Butter Snack,' you should place as many chocolate chips as you want in a small container, microwave them for about 15 to 20 seconds, stir them with a teaspoon, then microwave for an additional 10 to 15 seconds before pouring them onto the apples.", "images_list": ["apple-chocolate-and-peanut-butter-snack_3"]} {"id": "RECIPE_428", "question": "In making 'Irish Mom's Enchiladas,' what optional ingredient can be added on top of the shredded chicken, and what are some of its benefits?", "provenance": [40277], "ground_truth": "In making 'Irish Mom's Enchiladas,' the optional ingredient to add on top of the shredded chicken is black beans. Adding black beans is beneficial because they are delicious, nutritious, and can enhance the dish with great pizzazz.", "images_list": ["irish-moms-enchiladas_6"]} {"id": "RECIPE_429", "question": "What dry ingredients do you need to mix in a separate bowl when making 'Indian Pudding' before adding them to the scalded milk?", "provenance": [40279], "ground_truth": "To make 'Indian Pudding,' in a separate bowl, you should mix flour, salt, and cornmeal. After mixing, stir in molasses until the mixture has a uniform consistency.", "images_list": ["indian-pudding_3"]} {"id": "RECIPE_430", "question": "What is the best method for covering Halloween Rice Krispie Treats with Marshmallow Fondant to achieve great results?", "provenance": [40280], "ground_truth": "To achieve great results when covering Halloween Rice Krispie Treats with Marshmallow Fondant, you should roll out the fondant and lay it over the top of the treat, easing it over the sides until fully covered. This method is considered the best, although it is time-consuming.", "images_list": ["halloween-rice-krispie-treats_5"]} {"id": "RECIPE_431", "question": "What\u2019s the best way to prepare these delightful mummy treats for kids?", "provenance": [40281], "ground_truth": "Introduction: Fun Mummy Treats for the Kids. These sweet mummy treats make great and cute school snacks, not just for Halloween! Step 1: Method. CeleryFruit by the foot, fruit snack Smooth peanut butter Mini chocolate chips (you can also use edible eyes)Spoon peanut butter into a ziploc bag and snip the cornerPipe peanut butter onto washed and dried celery sticksCut strips out of fruit by the foot and start threading on the peanut butter, transforming them into mummyPlace mini chips as eyes and your mummy treats are readyEnjoy~", "images_list": ["fun-mummy-treats-for-the-kids_0", "fun-mummy-treats-for-the-kids_1"]} {"id": "RECIPE_432", "question": "How do you make 'Fun Mummy Treats for the Kids' using peanut butter and fruit by the foot?", "provenance": [40281], "ground_truth": "To make 'Fun Mummy Treats for the Kids,' start by spooning peanut butter into a ziploc bag, snipping the corner, and piping peanut butter onto washed and dried celery sticks. Next, cut strips from the fruit by the foot and thread them onto the peanut butter, creating a mummy effect. Finally, use mini chocolate chips to represent the eyes of your mummy treats.", "images_list": ["fun-mummy-treats-for-the-kids_1"]} {"id": "RECIPE_433", "question": "After browning the ribs for the 'Ancho Coffee Short Ribs,' what steps should be taken before baking them?", "provenance": [40282], "ground_truth": "Once the ribs are browned, take the skillet off the heat (to avoid splatters), then pour the sauce in the pan. Bring to a simmer, stirring to deglaze and get all drippings from the pan.Pour the sauce over the ribs.", "images_list": ["ancho-coffee-short-ribs_5"]} {"id": "RECIPE_434", "question": "What\u2019s the best way to create a fresh and flavorful chopped broccoli, tomato, and bacon salad?", "provenance": [40283], "ground_truth": "Introduction: Chopped Broccoli Tomato and Bacon Salad. This salad can be a main course salad as it contains bacon and eggs, both bringing a punch of protein to this salad. This salad has a carbohydrate (the tomato), vegetable, fat, and a protein. It was also made with home made mayonnaise, which included using olive oil and avocado oil (no canola oil, high in omega-6 causing inflammation). This recipe also contains omega-3, great for the skin, heart, and your emotional well-being.Enjoy the step by step video on how to prepare: Chopped Broccoli Tomato and Bacon Salad. Step 1: Making Chopped Broccoli Tomato and Bacon Salad. Thanks for viewing our Instructable. For more great recipes link to Splendid Recipes and More.", "images_list": ["chopped-broccoli-tomato-and-bacon-salad_0"]} {"id": "RECIPE_435", "question": "What elements of the 'Chopped Broccoli Tomato and Bacon Salad' make it suitable as a main course, and how do its ingredients contribute to its nutritional value?", "provenance": [40283], "ground_truth": "The 'Chopped Broccoli Tomato and Bacon Salad' can be considered a main course due to the inclusion of bacon and eggs, both of which are high in protein. Its nutritional value is enhanced by carbohydrates from the tomato, along with healthy fats and vegetables.", "images_list": ["chopped-broccoli-tomato-and-bacon-salad_0"]} {"id": "RECIPE_436", "question": "What is the process for creating delicious cranberry sauce muffins from scratch?", "provenance": [40284], "ground_truth": "Introduction: Cranberry Sauce Muffins. Last week during my grocery shopping, I found loads of fresh cranberries in the market and I bought one packet because they were just so pretty and Christmacy . After coming home I was wondering how to use these cranberries and hence started my research and I found thousands of recipes online. So I decided to make Cranberry sauce as that seemed to be the most popular and I imagined this sauce could be used in place of Jam or on top of ice cream, cream cheese pie etc etc. And so when I finished making the sauce, I had a spoonful for tasting the end product and I don't know why, but all I could think of was how this sauce will taste inside a muffin. And so I decided to make Cranberry Sauce muffin. Of course I saved some sauce for my morning toast and remaining I used up for making muffin and OH MY GOD the most unique tasting, moist, yummylicious muffin I have ever tasted. I really really hope you like this. Step 1: Ingredients and Process to Prepare Cranberry Sauce. Ingredients:Fresh Cranberries - 12 ozSugar - 1 cupWater - 1/2 cupOrange Juice - 1/2 cupProcess:Wash the cranberries very wellIn a pan, add cranberries, water and orange juice and let it come to a complete boilAdd sugar and mix well and let it cook on medium flame for 15 minutes. The sauce will be a little runny at this pointSwitch off gas and let it cool down completely and the consistency will become jammy.This sauce can be used in place of any Jam and also for toppings on ice cream/pies Step 2: Ingredients Required to Prepare Cranberry Muffins. All Purpose Flour - 1 3/4 cupSugar - 1/2 cupUnsalted butter, softened at room temperature - 1/4 cupBaking Powder - 1 tspBaking Soda - 1/2 tspSalt - 1/4 tspCranberry Sauce - 2 cupsGround Cinnamon - 1/2 tspVanilla extract - 1 tspMilk - 2 tbsp to 1/4 cup (if required)Eggs - 2Orange Zest - 1 tsp Step 3: Process to Prepare Cranberry Muffins. Preheat oven to 400 degrees FIn a large bowl, cream together butter and sugar, add the eggs, vanilla extract and Orange zest and whisk them together until combinedWhisk in the cranberry sauce and mix wellIn a separate bowl , mix together baking powder, baking soda, salt , cinnamon and flourSieve this dry ingredients into the cranberry sauce mixture and mix only till combinedAdd little milk at a time if required to get nice muffin batter consistencyUsing an ice cream scoop divide the batter evenly in the lined muffin tin and bake for 15-18 minutesInsert a tooth pick into the muffins to see if any batter sticks to the muffins. If it comes out clean, our muffins are completely cookedLet it cool down for 15 minutes and enjoy :). Hope you like it :)", "images_list": ["cranberry-sauce-muffins_0", "cranberry-sauce-muffins_1", "cranberry-sauce-muffins_2", "cranberry-sauce-muffins_3"]} {"id": "RECIPE_437", "question": "What is the process for preparing the cranberry sauce used in 'Cranberry Sauce Muffins'?", "provenance": [40284], "ground_truth": "To prepare the cranberry sauce for 'Cranberry Sauce Muffins,' wash 12 oz of fresh cranberries very well. In a pan, add the cranberries, 1/2 cup of water, and 1/2 cup of orange juice, and let it come to a complete boil. After boiling, add 1 cup of sugar and mix well, allowing it to cook on medium flame for 15 minutes until it becomes a little runny. Once done, switch off the gas and let it cool down completely, resulting in a jammy consistency.", "images_list": ["cranberry-sauce-muffins_1"]} {"id": "RECIPE_438", "question": "When making '3D Butterfly Mini-Cupcakes,' what type of food coloring should you use for coloring melted chocolate?", "provenance": [40285], "ground_truth": "For making '3D Butterfly Mini-Cupcakes,' you should use oil-based food coloring for coloring melted chocolate because using water-based or gel-based colorants can cause the chocolate to seize and turn grainy, resembling cottage cheese.", "images_list": ["3d-butterfly-mini-cupcakes_1"]} {"id": "RECIPE_439", "question": "What is the process for creating delicious molasses bread at home?", "provenance": [40286], "ground_truth": "Introduction: Molasses Bread. While I like it with spreads, jam, and/or butter, my husband likes dipping this bread (that my kids call as cake instead) in salsa :) Step 1: Ingredients and Method. 4 1/4 c bread flour1 tbsp milk powder (either full cream or skim is fine)1/2 c molasses2 tbsp margarine/butter, room temperature if butter1 tbsp active dry yeast1 3/4 c lukewarm waterProve yeast in water for 5 minutesMix flour and milk powder, make a well in center, pour yeast and add in margarine and molasses, mix wellPour batter into prepared pan (greased and floured) and let stand for an hour (batter will be doubled in size)Preheat oven to 350 F and bake bread for 25-30 minutesNOTE: if you'd like to make it as a loaf, while mixing ingredients, add 1 tbsp flour at a time until dough is form, then place into a loaf pan", "images_list": ["molasses-bread_0", "molasses-bread_1"]} {"id": "RECIPE_440", "question": "For making 'Molasses Bread,' how should I prepare the yeast, and what should I do with the flour and milk powder before combining them with other ingredients?", "provenance": [40286], "ground_truth": "To make 'Molasses Bread,' you should first prove the yeast in lukewarm water for 5 minutes. Next, mix the flour and milk powder together, making a well in the center to pour in the yeast along with the margarine and molasses.", "images_list": ["molasses-bread_1"]} {"id": "RECIPE_441", "question": "What should you do with the boiled potatoes before mashing them for 'Nom Nom Mashed Potatoes'?", "provenance": [40287], "ground_truth": "Before mashing the potatoes for 'Nom Nom Mashed Potatoes,' you should drain most of the water from your pot of potatoes, but not all, leaving about 1/4 to 1/3 of a cup of water in the pot to achieve the desired texture.", "images_list": ["nom-nom-mashed-potatoes_3"]} {"id": "RECIPE_442", "question": "What is the best way to create delicious Lego brick-shaped gummy candies at home?", "provenance": [40288], "ground_truth": "Introduction: Lego Brick Shaped Gummy Candies. \n In this Instructable, I'm going to show you how to make gummy candies.\nI made a silicone candy mold using Lego bricks. You don't need to make a custom mold. There are many commercially available silicone molds, or you could just skip the mold completely, and cut them with cookie cutters, a knife, or even scissors.THIS PROJECT IS NOT ENDORSED BY LEGO. DON'T MAKE THE MOLD, OR THE CANDIES FOR SALE. - FOR PERSONAL DELICIOUS GEEKY BLISS ONLY\nFirst I'll tell you how to make the candy.\nI'll explain in detail how I made the mold in step 4. It really is very easy. UserGabebillings made the mold and documented the process in photos. See the first comment under step 4 to read his experience and see his photos.User ibeschierumade a \"making of\" video showing his kids creating Lego shaped gummy candies!\u00a0http://vimeo.com/36217289LEGO Gummies from Igor Beschieru on Vimeo.\nI bought the Food Grade Silicone from Douglas & Sturgess. They are a great San Francisco store that sells artists materials, mostly for sculpture and casting. They have some great info on their site.If you have kiddos that might mistake real bricks for the candy, you should consider whether it is safe to make these for them. Vegan option There is another kind of jelly candy called gellies or jellies. Those are made with Pectin. It's a different recipe entirely. I don't know how well they would mold though.\nHere is a Pectin Fruit Jelly Instructable. I haven't tested it in the mold but it seems like it should work. Pates de Fruit Step 1: Tools and Ingredients. When I made the candies in the picture, I experimented with many, many different techniques and recipes to figure out how to get the best flavor, texture and clarity.\nI made them in small batches so I could do many experiments.\nThe recipe is for a small batch (one full mold for me). You will probably want to double, triple, or quadruple it.Recipe:\n1 package of flavored Gelatin (Jello)\n3 packets of Unflavored Gelatin (Knox is most common in the US - they come 4 packets to a box)\n1 500 mg Vitamin C (optional but it adds some great sour flavor)\n1/3 to 1/2 cup of waterTools:\nPyrex Measuring cup\nA cooking pot that the cup will fit into\nSome kind of spatula.\nMold or a flat bottom pan to pour the candy into\nMortar and Pestle (or a hammer?) to grind up the Vitamin C\nIn the photos you see me using a shallow pan with just about an 1\" - 1 1/2\" of water to melt the syrup. You should go ahead and use a pot with higher sides, so you can get the water level up another inch or two.\nI used the shallow pan so it would be easier to see what was happening in the photos. I use a sauce pan when I\u00a0make them now. A double boiler would be ideal, but I couldn't find one in the stores I visited. They aren't as popular as they used to be.\nThe syringe I used to fill the mold in the photos is optional. You can just pour the candy in. I bought the syringe at Tap Plastics. You can get big syringes like this in cooking stores also. There are syringes for injecting stuff into meats. They can handle the hot syrup really well but have a very small hole at the tip.\nI have a metal and plastic trigger activated frosting gun. It is used to decorate cakes. I don't remember when, or where I bought it. I tend to buy tools when they are on sale, and think up a use later. I decided to try it out with the gummy syrup and it worked great. That is what I use now.\n(The wire strainer in the photos is not needed. I reviewed my notes on the experiments and the clearest candies - the green and red, didn't use the strainer.) Step 2: Making the Candy. To make gummies the only essential ingredient is unflavored gelatin.\nFor flavor I used flavored gelatin (Jello is one brand) plus a Vitamin C to bump up the pucker power.\nI expect they can be made by adding candy flavorings and sweetener to unflavored gelatin, but I haven't tried it.\nSee step 3 if you want to make Sour Gummies.\nThe amount of flavored gelatin you use is up to you. I'm recommending a full package of flavored gelatin for each batch. It gives the candy a pretty intense flavor.\nUse an extra packet of unflavored gelatin, and they will be even chewier. Use one less, and they will be softer.HERE WE GO:\n'You might look at all the writing below and think that this is way too much work. All you are going to be doing though, is mixing the powder in water, melting it and pouring it into molds. I've just written a ton, so you know a lot of the pitfalls and know exactly how I make them.'\nIf you don't really care how clear the candy is, just stir the powders in the water, put it in hot water on the stove and melt it, then pour it in the molds.\nIf you want them really clear then read the details below.\nI use a little over 1/3 cup of water (you can use even more for softer candies).\nMeasure 1/3 - 1/2 cup of cold water into your measuring cup.MIX IT UPSPRINKLE the gelatin powders into the water, as you continuously and gently stir it. Don't let the dry powder pile up. Sprinkle, stir, sprinkle, stir,... If you get a pile of gelatin and stir that in, it will make a lump, and lumps are hard to dissolve once you've made one. Do this rather quickly. The gelatin will immediately start absorbing the water. If you move too slowly it will get pretty dry towards the end and it will be very difficult to avoid lumps.\nIt will get very thick as you work in the powders. Sometimes it ended up like a lump of clay. Add just a tiny bit more water to the mix to get a slushy consistency. Either way will work fine. Scrape down the sides of your measuring cup and try to get all the gelatin down in contact with the wet stuff.LET IT REST\nCover the pyrex cup with plastic wrap and let it rest for 10 minutes. The gelatin needs time to absorb the water before we heat it.\nYou can leave the spatula in the gelatin while it is resting, but don't leave any chunks of gelatin on the back of the spatula where it will dry.I'M MELTING...\nPut a pan of water on the stove and bring it up to a slow boil/fast simmer.\nIn the photos I'm using a shallow pan. I only did that so I could photograph the sides of the cup and let you see what was happening. I use a deeper sauce pan when I make them now.\nAfter the resting time, remove the plastic wrap and put the measuring cup in the water. The lump of clay or slushy material will melt but it does take several minutes. Occasionally stir it. Stir it gently. Don't get too vigorous and mix a lot of air in it, or you will have cloudy candy. (If you are adding vitamin C to sour them up, add it at the very end.)\nOnce it melts, you will see that it has a layer of foam on top. Try to avoid mixing that foam back into the melted syrup. When it is hot enough you will see there is a very thin layer of clear on the bottom, a layer that isn't as clear, then the layer of foam on top.\nNow stop stirring and just let it sit in the water for about 2 minutes. We are letting bubbles rise at this point.\n* For very clear candies: After melting the candy, put the pyrex cup in the fridge. Let it firm up. Then remove it from the cup and using a pair of scissors, cut it into chunks. Then using a knife or your scissors, carefully trim the foamy layer off. Remelt the clear chunks and you will end up with very clear syrup. Details of this process are in Step 5.FINALLY WE FILL THE MOLD\nNow I put my syringe into the bottom of the cup and suck up all that clear syrup.\nI use the syringe to squirt the candy into my mold.\n(Step 4 has other ways of molding the candy).\nIf your mold won't hold all the syrup you made, turn the heat off and let the cup sit in the water while your first batch of candy is setting up. When you pull the first batch out of the mold, just turn on the stove and melt the syrup that is still in the cup the same way we did it the first time.\nYou don't need to use any kind of release (no oil or cooking sprays) with gummies. They will peel off of anything that is smooth. If you get some on your stove, floor, or counter, don't bother to try to clean it up while it is wet and hot. It's much easier to just let it set up and peel it off.\nMost of the time when you make gummies you will not try to mold them in 360 degrees. The top side (which will be the bottom of the candies) is just left flat. I wanted to mold in little holes on the bottom of in my bricks so I could actually stack them.\nThe syrup contracts quite a lot as it cools. I had to fill the mold, then go back through and top them all off again as it would shrink way down. When I got them all full, I took the base plate (the same one I used when making the mold) and pressed it on the top of the mold, squeezing any extra goo out of the sides. Then I let it sit on the counter top for a couple of minutes. I do that, just so the stuff that leaked out the sides would set up and it wouldn't get all over my freezer when I put the mold in there.\nI put the mold with the lid (base plate) into the freezer. You only leave it in the freezer for 10 or 15 minutes. If you are going to leave it longer, or you think you might forget it, you can just stick it in the fridge. It will be fine there without any worries about leaving it too long.\nThese candies actually do not need to be refrigerated at all to set up. You can just leave your mold on the counter at room temperature and they will still set up. I use the freezer to get them done faster.\nOnce they are set up, take them out of the mold. Clean them up if they need it, and you are done. Step 3: Add Some Pucker Power - Sour Gummies. Sour Gummies \nI really like sour flavors in gummy candies.\nThe official way to make sour gummies is to add Ascorbic Acid Powder. Other powders that will add sour are called Citric Acid or Vitamin C powder. You can buy it in a cooking store, a health food store that sells supplements, probably some pharmacies and I think it's even available at some bulk food stores.\nSometimes it is incredibly expensive, especially if it is from some \"Life Extension\" or \"Body Cleansing\" type of vitamin company.\nI've never bothered with buying the powder. Ascorbic acid is Vitamin C. I just grind up a Vitamin C tablet with my mortar and pestle. The cheaper the vitamin C the better the flavor I think. Rose hips Vitamin C is not as sour, and has some kind of non sour flavor. I'm not really sure how to describe it.\nI'm not sure what the chewables, or timed released Vitamin C's would do, or how they would taste. The added ingredients in those vitamins might not like being heated, and they might cloud up your candies. Just stick to plain cheap generic Vitamin C if you are going to grind your own. For pure sour pucker power, the cheaper the better.I add the powder of one 500mg Vitamin C to a batch of gummies. That will change the flavor so it doesn't taste so much like a Jello Flavor. I LOVE 3 Vitamin C's - that's a great candy flavor to me. It's one of those things you just have to do by taste. You might like more, or less, than I do.\nThe easiest way to sour up gummies, and to also give them more concentrated flavor is to add unsweetened Kool-Aid powder! There are a lot of flavor experiments you can try by mixing different flavored gelatin with different flavors of Kool-Aid. They don't come out very clear though.\nThere are all the other kind of powdered drink mixes. I don't know how they would react if you stirred them into the hot gummy syrup, but I'm sure they would be fine if you rolled the candies in them when you were finished. A good lemonade powder mix would probably taste pretty good.After it is melted and almost ready to go into the mold, stir in the Vitamin C, then let the syrup sit in the bath for a couple of minutes.\nThis info applies to candy making in general: When making candy, you will almost always add the flavorings right at the end. The reason is, sometimes flavorings can change flavor or breakdown completely when they are heated. When you are making candy, you will usually cook your candy first, then stir in flavorings right after you take it off the stove.\nHave fun and experiment. Step 4: Molds. You don't need to make a custom mold like I did to make gummy candies. There are many great silicone molds available. They are used for making candies, baking, molding butter, making ice,...\nIt doesn't have to be made of silicone either. A regular Ice tray will work too. Any thing that has a flat and smooth surface should work fine. I read a suggestion, by a Mom on some recipe site, to pull the rack out of your toaster oven, put a piece of foil on it, and push the foil down through the slats. She made a gummy worm mold that way.\nThis stuff is very forgiving.Mold Options\nPour the candy in a flat pan and after it has gelled, then just slice it into squares, rectangles and triangles with a knife. You could cut shapes out with cookie cutters. You could even peel the sheet off in one piece, and cut it up with scissors.\nWhatever you do, I'd recommend you keep them pretty small. If you are using an ice tray, or a butter mold, or any mold with large compartments, don't fill it to the top. Just fill them up to around 1/4 or 1/2 an inch.\nYou can make Mega-Gummies if you really want to. Ever wanted a gummy the size of an Ice Cube? Go ahead. It will work fine. Want one shaped like a Banana? Go ahead - just don't tell me what you plan on doing with it.HOW I MADE THE SILICONE MOLD\nI purchased Food Grade Silicone fromDouglas & Sturgess. They are a Sculpture Tools, Materials and Supplies store in San Francisco. They are really great folks and have some incredible casting materials that you can't find anywhere else. I bet you MythBusters buys their Ballistics Gel there. Well, I guess I shouldn't bet. Where they bought it is probably on the web, and I've already spent enough money on this project.\nThe number I used is FGS-2237 Food Grade Silicone. (There is a new number MC-1287) Here is a link\nYou need two parts. Part A is the silicone gel and part B is the catalyst. They sell it as a set. This is a 1 lb. set.\nThe silicone must be weighed to make sure you put in the right amount of catalyst. It's 10 parts Silicone (part A) to 1 part Catalyst (part B). Buy yourself a gram scale to do this. You really want to be accurate. You don't want to waste this stuff because you measured wrong.\nI made my positive (the part that I made the mold from) out of - you guessed it - Legos!\nWhen I was a kid, way back in the last Century, Legos were still this strange toy from Scandinavia. That was where all the \"adult\" films and Anita Eckberg came from - she was our Paris Hilton. She was beautiful, classy, spoke with a sultry Swedish accent, and went to the best parties. Well I guess she wasn't very Paris Hiltonish at all.\nThe only kids who had Legos were the ones who had Moms, or Grandparents, from Europe, or a Dad that we never saw, because he was always \"away on business\". Those kids got cool gifts. You could tell some of them came from the Airport gift store though.\nI had an Erector set and was very happy with it.Woops Sorry I got sidetracked -HOW TO MAKE THE MOLD\nAs I was saying, I never had Legos and I still didn't have any when I decided to make this project. I visited the Lego website and found a set that I really wanted that had enough pieces for my mold and bought that. I planned what I needed with the Lego Digital Designer. It's a free software program you can download from Lego and it lets you build Lego stuff in VR. It will even count up the pieces for you and place an order.\nI wanted my tray to not waste any space. If I left more than a single peg between each candy piece I'd be wasting the silicone.\nWhen I got the Legos - I built the Taj Mahal - I couldn't resist! Have you seen it? It's amazing. 5,922 pieces.\nSo three days later, after I finished the Taj, I started taking it apart to get my candy mold pieces.\nI put the pieces on a tray, and ringed the tray edge with a double stack of pieces to act as a wall and hold the silicone in (there is a photo of it below). Legos are made so well, that they really fit tightly together. I found that I didn't have to seal any of the cracks between the pieces inside.\nSilicone will not stick to Legos. So you don't need to put any kind of mold release on the positive.\nJust stick the pieces in there and make sure you stick them down really good.Weigh the Silicone\nTo measure how much silicone you are going to need to fill the mold, you can measure it a couple of ways. The standard way is to fill the positive with water, pour the water into the plastic cup you are going to mix it in, and just draw a line on the cup at the water line. That is how much silicone you will need to fill the mold.\nYou can't let any water get anywhere near your silicone before you cast it though. If you measure your mold with water, make sure you allow plenty of time for it to get bone dry before you try to make your mold.\nTo avoid the water problem I used Lentils - yeah like in the soup - but dry ones. They have some really small black ones at the bulk food store and they don't put out any dust, so they are great for this. Just pour the lentils over your positive, then pour them into your mixing container. They don't mess your positive up at all. Then you don't have to worry about liquid spoiling your mold.\nPut your plastic container - with the line marked on it, on your gram scale and set the scale to zero. That way you won't be weighing your plastic cup, just the silicone. Now pour enough of Part A to get up to your marked line. Don't just glop it in there, try to avoid causing any air pockets. Check to see how much the silicone weighs. Let's say it measured 350g. Because you use 10 parts A and 1 part B, you will need 10% of that weight in Catalyst or 35g. Zero (sometimes the button you use to do this is labeled \"Tare\") your scale out, with the silicone still on it. Then add the 35g of Part B right into the same container.Mix it up\nMix your Part A and your Part B with something plastic. The catalyst is blue and the silicone is white so you can tell if you have it mixed. Scrape the sides and bottom as you do it. You want to be careful not to mix any extra air into it. Does that sound familiar? Just like the Gummies!\nIf you really want to make a perfect mold then you have to \"de-air\" the silicone. As this involves putting it in a vacuum chamber and most of us don't have one, you can just skip that step. There are lots of tips on the web on how to get the least bubbly silicone castings.Pour it in your tray\nYou will pour the mixed silicone over the positive. Fill the tray up until you cover the tops of the pieces.\nPour slowly and don't move the Silicone back and forth like you are drizzling on frosting. That will leave air bubbles in the corners around your pieces. Pour it in a stream that hits the bottom of the tray - not over the Lego pieces, and let it flow around the tray and fill it up. This will help you avoid trapping any air.\nSilicone is pretty good about releasing bubbles so you probably will get a pretty good mold.\nI'd tap the tray a few times, and I've even held a back massager against it to help it release any air. You need to be very careful, that any of this tapping, or vibrating doesn't loosen any of the pieces inside the mold. I did a test piece and when I was tapping it, one of them floated to the top! I just grabbed my plastic spoon and pushed it back down. The only problem it caused was I wasted silicone, because the inside filled up. Avoid that by making sure your pieces are stuck down really well before you pour in the Silicone.Let it set up\nDon't try to clean up the cup and tools right now. Let them sit overnight. Most of it will set up and you can just peel it off. If you find you have any sticky spots of silicone gel, you can clean those off by dabbing them with a little Catalyst. That will make them set up and you should be able to peel it off.\nLet the silicone set at least overnight, then just pull the Legos out of it. They will come out very easily. Let it set up for 24 hours before you use it. I put mine in the oven at 175 degrees for about 15 minutes after it had already been curing for 24 hours, just to make sure. It might not have been the right thing to do (I should have asked Douglas and Sturgess) but I knew they did that with some of the other silicones.\nAfter you get the Legos out, just trim off any of the little bits that squeezed between the pieces. Wash the mold and you are ready to go.\nNow if you will excuse me, I have to go rebuild the Taj Mahal. Step 5: Addendum: How to Get Really Clear Candies. ADDENDUM: How to get very clear candies\nI figured out how to get really clear candies with almost no bubbles.\nI\u00a0started by straining my vitamin C through a paper coffee filter so I got most of the solids out. I\u00a0ended up with a very sour liquid that looked like water.\nThe secret to clear candies is to melt it twice.\nAfter the first cycle of heating, let it rest, and cool off in the refrigerator. Almost all of the bubbles will rise to the surface while it is cooling. When it is cool enough to handle, take it out of the cup (the foam layer sticks to the cup, just cut through it around the edge of the cup with a knife). Put some water in the cup to get that foam to soften up so you can clean it out before you heat the candy again.\u00a0\nNow take your lump of clear candy with the foam layer and cut the foam layer off. I\u00a0found a clean pair of kitchen scissors works well. I call them \"kitchen scissors\" because I only use them with food and they stay in the kitchen. You can use any kind of scissors. I cut the big piece into chunks, then I trim the foam layer off.\nI've also done this with a knife but you have to be really careful. I\u00a0don't worry about getting it perfect. The bit of clear that remains on the foam can be melted down at the end to make some candies for the cook to eat after the main batch. When you melt the foamy chunks, you will probably find the clear part melts into a very clear layer. You can siphon that out with your syringe if you want. I just pour it in to about spoon sized circles on a silicone baking mat. Then I peel those dots up when they solidify and put them in a baggy for me to eat. They taste just as good.\nMelt all of those clear chunks. No real need to stir it while it is melting. I leave it alone so I don't add any bubbles. I just give it a gentle stir at the end before I\u00a0suck it up into the syringe.\nThis technique makes amazingly clear candies. I have two pyrex cups so I make a second batch while the first one is cooling, then while No. 2 cools, I cut the foam layer off No.1 and melt it for casting.", "images_list": ["legummies-brick-shaped-gummy-candies_0", "legummies-brick-shaped-gummy-candies_1", "legummies-brick-shaped-gummy-candies_2", "legummies-brick-shaped-gummy-candies_3", "legummies-brick-shaped-gummy-candies_4", "legummies-brick-shaped-gummy-candies_5"]} {"id": "RECIPE_443", "question": "What steps are involved in mixing and melting the ingredients for making 'Lego Brick Shaped Gummy Candies'?", "provenance": [40288], "ground_truth": "To make 'Lego Brick Shaped Gummy Candies,' begin by mixing unflavored gelatin with flavored gelatin and water, stirring continuously to avoid lumps. After combining, let the mixture rest for 10 minutes to allow the gelatin to absorb the water. Then melt the mixture gently in a pan of simmering water, stirring occasionally while avoiding incorporating air bubbles.", "images_list": ["legummies-brick-shaped-gummy-candies_2"]} {"id": "RECIPE_444", "question": "What\u2019s the process for creating delicious bacon-wrapped honey garlic burger rolls at home?", "provenance": [40289], "ground_truth": "Introduction: Bacon Wrapped Honey Garlic Burger Rolls. Onions and garlic sauteed in honey, need I say more? Yes I do...Bacon. Step 1: Things You Will Need. Note: This recipe should make 10 rolls 2 Pounds hamburger meat10 Strips of bacon10 Slices of cheese (I used Mozzarella)2 Heads of garlic1/2 Onion3 TBSP Oil or butter (I used coconut oil)4 TBSP Honey1 tsp Salt2 tsp PepperBarbeque sauce or spicy mustard (your choice) Step 2: Prepping Your Filler. 1. Slice half an onion into thin rings or half rings.2. Peel and chop 2 heads of garlic into descent sized chunks.3. Mix your onions and garlic with your honey and oil/butter, then place your mixture onto a large piece of aluminum foil. Fold the edges upward so none of the liquids can melt out and you can open it easily to check on things if need be.4. Cook on grill for about 10 minutes or until everything is sauteed well. Step 3: Quick Tip for Peeling Your Garlic Easily. 1. Remove the outer layers of skin and break the garlic into individual cloves.2. Place cloves in a large Tupperware container (I used an old coffee tub). 3. Shake your container as hard as you can for about a minute or two, then check out your garlic. Most of the skins should come right off the cloves. If not, give them another quick shake. Some may still need to be pealed by hand, but I guarantee this will save you a lot of time prepping your garlic. Step 4: Making Your Rolls. 1. Mix your meat with your salt, pepper, and 3-4 tablespoons of barbeque sauce (or spicy mustard).2. Using about a golf ball sized amount of meat, form a small bowl about an inch deep and 2 inches wide. Make sure all the sides are firm and solid. If your meat is weak around the corners, the insides will melt out and fall apart during the cooking process.3. Fold your cheese slice into quarters and place them inside your meat so their height is even with the bowl.4. Fill the center with garlic and onions until they are even with the height of the bowl as well.5. Set the roll on your bacon strip so you have enough lip to wrap the bacon to the top of each side of the roll.Now fold the long end of your bacon strip sideways and wrap it tightly around your meat roll. Make sure it is nice and tight, keeping you burger meat solid. once again, If your do not, the bacon might unroll during cooking and weaken your burger until the insides melt out and fall apart. Step 5: . 1. When placing your roll on grill, do not place it directly over coals. Due to the filling, you will not be able to flip your rolls while cooking. Set rolls along the outside of your coals and Barbeque slowly until your hamburger meat and bacon are fully cooked. 2. When rolls are about done, brush on some barbeque sauce or spicy mustard (your choice). Let it cook for a few more minutes to let the sauce caramelize a little. 3. Let cool for about 3 to 5 minutes then serve. ------------------------------------------------------------------------------------------------ If you like what you see, please give me a vote in the contests found at the top of the page and check out my other recipes here", "images_list": ["bacon-wrapper-honey-garlic-burger-rolls_0", "bacon-wrapper-honey-garlic-burger-rolls_1", "bacon-wrapper-honey-garlic-burger-rolls_2", "bacon-wrapper-honey-garlic-burger-rolls_3", "bacon-wrapper-honey-garlic-burger-rolls_4", "bacon-wrapper-honey-garlic-burger-rolls_5"]} {"id": "RECIPE_445", "question": "For making 'Bacon Wrapped Honey Garlic Burger Rolls,' how should the garlic and onions be prepared for the filling?", "provenance": [40289], "ground_truth": "To prepare the filling for 'Bacon Wrapped Honey Garlic Burger Rolls,' the garlic should be peeled and chopped into decent-sized chunks, and half an onion should be sliced into thin rings or half rings. These should then be mixed with honey and oil/butter before cooking.", "images_list": ["bacon-wrapper-honey-garlic-burger-rolls_2"]} {"id": "RECIPE_446", "question": "What types of tea are being prepared in Step 1 for the 'Homemade Thanksgiving Tea Gift,' and where do the oranges and lavender come from?", "provenance": [40290], "ground_truth": "In 'Homemade Thanksgiving Tea Gift,' the types of tea being prepared in Step 1 are orange ginger, lavender mint, and orange chamomile. The oranges come from the author's backyard, and the food quality lavender was purchased on Amazon for about $10 per pound.", "images_list": ["homemade-thanksgiving-tea-gift_1"]} {"id": "RECIPE_447", "question": "What\u2019s the best way to whip up a delicious batch of pickled Thai chili hot sauce?", "provenance": [40291], "ground_truth": "Introduction: Pickled Thai Chili Hot Sauce. I was on a pickling kick and got a little crazy with pickling big batches of Thai chilies and Habaneros. They are rather difficult to stomach just eating on their own so I was left with a problem of what to do with them. Easiest solution was making tons of Hot Sauce! Step 1: Gather and Prep Ingredients . Gather and prepare your ingredients to be blended togetherThe onions I don't add until later. You can play around with the quantities and add what ever you want to the recipe. This is just the basic foundation. Ingredients : Heirloom Tomato (I used only half for this batch)Red Bell Pepper (Used only half for this batch)4 Garlic Cloves (too taste so you can add as much or little as you want)Thai peppers (how hot can you go? I added about 20 for this batch and it kicks my butt)2 tsp SaltYellow onion (Only used half)2/3 cup Vinegar (I used the brine that the peppers were pickled in, you could just use apple cider vinegar or what ever you prefer) Step 2: Blend the Ingredients. Add all the ingredients to your container and blend until a liquid consistency. Step 3: Sautee the Onions and Reduce the Sauce. I saut\u00e9ed the onions prior to adding the sauce. Keep the pot on medium heat and reduce the sauce for 20-30 minutes. This will let the flavors mix together for a great flavor. Step 4: Blend One More Time. Blend the sauce again once it's cooled down to get the onions down to the same consistency. Step 5: Bottle and Enjoy!. Add to a bottle and you're ready to spice up all your dishes. I keep this refrigerated", "images_list": ["pickled-thai-chili-hot-sauce_0", "pickled-thai-chili-hot-sauce_1", "pickled-thai-chili-hot-sauce_2", "pickled-thai-chili-hot-sauce_3", "pickled-thai-chili-hot-sauce_4", "pickled-thai-chili-hot-sauce_5"]} {"id": "RECIPE_448", "question": "For making 'Pickled Thai Chili Hot Sauce,' how should I prepare the onions before adding the sauce?", "provenance": [40291], "ground_truth": "I saut\u00e9ed the onions prior to adding the sauce. Keep the pot on medium heat and reduce the sauce for 20-30 minutes. ", "images_list": ["pickled-thai-chili-hot-sauce_3"]} {"id": "RECIPE_449", "question": "What are the essential steps to whip up a delightful Salted Caramel Mocha Frappuccino at home?", "provenance": [40292], "ground_truth": "Introduction: Salted Caramel Mocha Frappuccino Recipe. Starbucks Salted Caramel Mocha Frappuccino is a delicious seasonal flavor that comes out in the fall. It recently came off the menu, so I thought I'd share how you can make it at home. The description on Starbucks website talks about mixing mocha and toffee nut, but I assume they do that because they don't have salted caramel? I'm not sure, but I made mine with salted caramel Torani syrup. You can also make this with regular caramel syrup, caramel sauce, or even make your own salted caramel sauce. Make it whatever way works for you! Step 1: Supplies. This recipe is a single serving and makes about the equivalent of a 16oz Grande from Starbucks.Ingredients:2c ice1/4c strong coffee1/2c milk - or Half & Half or whipping cream1-2 tbsp Chocolate Sauce / or / Torani's Chocolate Milano Syrup3 pumps/tbsp Salted Caramel syrup / or / 3 tbsp salted caramel sauce / or / 3 tbsp Caramel syrup2-3 tbsp simple syrup (or 3 tbsp of sugar, but simple syrup blends in better)Pinch of Xantham Gum (optional)Topping: Whipped toppingChocolate sauceCaramel sauceSea Salt - if that is something you like - Starbucks states they use \"a blend of turbinado sugar and sea salt\"Caffeine-FreeReplace coffee with milk (or whatever you are using).Utensils:Blender - I use a Magic Bullet at home, it's great for making individual drinks though doesn't blend quite as well as the VitamixIce cube trays - small ice cubes make for even easier blendingMeasuring cups and spoonsCups for servingStraws Step 2: Blend. Blend all ingredients. My xantham gum got away from me there a little bit :P Step 3: Serve. Top it with your choice of deliciousness and you're done!", "images_list": ["salted-caramel-mocha-frappuccino-recipe_0", "salted-caramel-mocha-frappuccino-recipe_1", "salted-caramel-mocha-frappuccino-recipe_2", "salted-caramel-mocha-frappuccino-recipe_3"]} {"id": "RECIPE_450", "question": "What\u2019s the best way to prepare a refreshing vegetable jelly salad for a gathering?", "provenance": [40293], "ground_truth": "Introduction: Vegetable Jelly Salad. This is my take on the Jell-O salad. I had this recipe in mind when I bought too many vegetables from the farmers market on Sunday. It is good to bring for potluck or just as an appetizer. Step 1: Pick Your Vegetables. anything fresh is good. you want to have vegetables that are okay to eat raw. if not just blanch in boiled water for a few minute so it is cooked. I bought some lemon cucumber, water radish, carrots, purslane leaves, red pepper, corn and some small tree mushroom. Wash and cut all the vegetables to small pieces. I sliced cucumber and radish, julienned carrots. red pepper was roasted then thinly sliced. Corn and mushrooms, I boiled them in water for a few minutes to make sure it is fully cooked. then cut off the corn kernels. Step 2: Making Jelly Base. I use gelatin as the thickener. vegan can use agar-agar instead.the spice is really just what I can find in the kitchen. I like some pickling flavor so I just add some dried dill. pepper corn. bay leaves, salt and white vinegar. the amount of solution is based on the gelatin mix. for this one is 2 cups of water.once the solution is cooled. let it sit in the fridge for at least 1 hr, or until some chucks formed at the bottom. Step 3: Mix the Vegetables . Once some chucks have formed in the liquid. mix in the vegetables and leave in the fridge until it is fully set. Step 4: Enjoy . I just cut a small piece and drizzled some olive oil. it's cold and refreshing and have a hint of that pickle flavor ", "images_list": ["vegetable-jelly-salad_0", "vegetable-jelly-salad_1", "vegetable-jelly-salad_2", "vegetable-jelly-salad_3", "vegetable-jelly-salad_4"]} {"id": "RECIPE_451", "question": "What should you do to vegetables that are not suitable for eating raw when making 'Vegetable Jelly Salad,' and how should the other vegetables be prepared?", "provenance": [40293], "ground_truth": "If the vegetables are not suitable to eat raw when making 'Vegetable Jelly Salad,' they should be blanched in boiled water for a few minutes. All vegetables should be washed and cut into small pieces: cucumbers and radishes sliced, carrots julienned, and red pepper roasted and thinly sliced.", "images_list": ["vegetable-jelly-salad_1"]} {"id": "RECIPE_452", "question": "What\u2019s the best way to prepare Woldini's Famous Mac N' Cheese Pizza from scratch?", "provenance": [40294], "ground_truth": "Introduction: Woldini's Famous Mac N' Cheese Pizza. Crowd pleaser, kid pleaser and a most pleasurable experience. Try it you'll like it! Step 1: Make Pizza Dough and Proof. If you are serious about making doughs and breads get a personal proofing box. I highly recommend the investment. They are so convenient. Especially for me where the weather is colder more than it is warm which makes proofing dough almost impossible.Phoenix is the place for great pizza. Seriously Pizzaria Bianco has been said to be the best pizza in the USA. It's real good and Chris Bianco makes perfect pizza dough/crust. Here is his recipe courtesy Martha Stewart:Chris Bianco's Pizza Dough - enough for 4 this 12 inch pizzas\n * 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)\n * 2 cups warm water (105 degrees to 115 degrees)\n * 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic\n * 2 teaspoons fine sea salt\n * Extra-virgin olive oil, for bowl1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.**I like to punch the dough down after it has doubled and let it rise again but it isn't completely necessary. Step 2: Mac N' Cheese. Before making the mac n' cheese place a pizza stone in oven and preheat to 500 degrees F. You will want the stone in the oven about one hour before making any pizza on it.Woldini's Famous Mac n' Cheese\n1 1/2 T. Butter\n1 1/2 T. Flour\n1/2 T. Ground Mustard\n1/2 t. Onion Powder\n1/2 t. Black Pepper\n1 c. Whole Milk\n8 oz. Sharp Cheddar Cheese\n6 oz. pasta - cooked according to package directions\nIn a medium sauce pan over medium-high heat melt butter. Add flour and ground mustard and whisk. Cook approximately 3-5 minutes to cook off the flour taste. Mixture will be come thick and smooth.\nAdd in onion powder, pepper and whole milk. Whisk until mixture become thick and can coat the sides of the pan when tilted.\nAdd cheese and whisk until smooth.\nAdd pasta to cheese and gently stir to coat all pasta. Set aside. Step 3: Make Pizza. Lightly flour a work surface or cutting board.\nCut 1/4 piece of the dough. Shape into a ball and coat lightly in flour.\nUsing fingertips press out the dough into a round circle about 6 inches in diameter.\nPinch the edges of the dough to create a border. This will help keep the dough from tearing later while tossing it.\nGently pick up the dough and using the backs of your hands and fingers rotate while gently pulling the dough larger. Try to keep the thickness as even as you can although it will most likely be impossible! It doesn't matter, it just makes it all the more rustic and homemade.\nOnce the dough stretches to about 12 inches in diameter put it down on a pizza peel generously sprinkled with organic coarse cornmeal. You can use regular cornmeal if you don't have coarse but only use flour as a last resort. It's hard to work with. If you get a hole just pinch it back together.\nDrizzle olive oil on the top, sprinkle with garlic powder and grated parmesan cheese. I don't use exact amounts - just eyeball it.\nBy gently shaking the pizza peel back and forth transfer the dough to the pre-heated pizza stone in the oven. Bake about 3-5 minutes or until the edges of the dough are slightly brown and the cheese is melted.\nRemove from the oven and slather the dough with mac n' cheese. Bake again for approximatley 10 minutes or until the dough is golden brown. Don't over bake or the pasta will get hard.\nFeed yourself!", "images_list": ["woldinis-famous-mac-n-cheese-pizza_0", "woldinis-famous-mac-n-cheese-pizza_1", "woldinis-famous-mac-n-cheese-pizza_2", "woldinis-famous-mac-n-cheese-pizza_3"]} {"id": "RECIPE_453", "question": "What are the steps to prepare the pizza dough for 'Woldini's Famous Mac N' Cheese Pizza,' and how long does it need to rise?", "provenance": [40294], "ground_truth": "To prepare the pizza dough for 'Woldini's Famous Mac N' Cheese Pizza,' you should first dissolve the yeast in warm water. Then, stir in the flour and salt, knead the dough until it is smooth, and finally let it rise in a warm place until it doubles in volume, which takes approximately 3 hours.", "images_list": ["woldinis-famous-mac-n-cheese-pizza_1"]} {"id": "RECIPE_454", "question": "What preparation step should be taken with the cookie sheet before pouring the banana mixture for making 'Banana Fruit Leather'?", "provenance": [40295], "ground_truth": "Before pouring the banana mixture onto the cookie sheet for making 'Banana Fruit Leather,' you should put a tiny bit of oil on the tin foil or cookie sheet and spread it around.", "images_list": ["banana-fruit-leather_3"]} {"id": "RECIPE_455", "question": "What is the process for preparing the chocolate filling for the 'Salted Bourbon Caramel Samoa Coconut Chocolate Pie'?", "provenance": [40296], "ground_truth": "To prepare the chocolate filling for the 'Salted Bourbon Caramel Samoa Coconut Chocolate Pie,' melt the chocolate on a double boiler, then add the tofu and coconut extract and blend them together. After blending, taste the mixture and add a pinch of salt if desired, then refrigerate until needed.", "images_list": ["salted-bourbon-caramel-samoa-coconut-chocolate-pie_2"]} {"id": "RECIPE_456", "question": "What\u2019s the best way to prepare a delicious bushcraft bannock bread that you can enjoy around the campfire?", "provenance": [40297], "ground_truth": "Introduction: Bushcraft Bannock Bread Mix. Hi and welcome to another Instructable by me Capsos.I do hope you enjoy these and please make sure you check out my other Instructables on here, Also with that if you are into Bushcraft or would like to see a little more on what I teach then please check my Instagram page Capsos_Bushcraft Have a brilliant day and please like this and leave a comment below. ThankyouBANNOCK BREAD DRY MIXBannock bread is something that is easy to make and cook around a campfire.This mixture unlike others is a dry mix and can be stored until needed then only requirement is just a bit of water when needed.Ingredients1. 3 x Cups of Flour2. 2 x Cups of Powdered Milk3. 1 x Cup of Raisins4. 2 x Tbsp. of Sugar5. 1 x Tbsp. Baking Powder6. Luke Warm WaterEquipment1 x Baking Tin or Medium Bake Bean Tin or Frying Pan1 x Large Mixing Bowl1 x TinfoilGrease Proof PaperCookingThis can be done in multiple ways,Oven \u2013 Bread TinCampfire \u2013 Hobo OvenCampfire \u2013 Twister StickCampfire \u2013 Frying Pan Step 1: Oven. Preset your oven to 150c (This is a fan oven). Step 2: Mixing Step 1 of 2. Get your mixing bowl and put ingredients 1 to 5 in together and mix all ingredients together to create the dry mix.CAMPING: If you are planning to take away bag up and move toSTEP 3 when at base camp. Step 3: Mixing Step 2 of 2. Slowly add the warm water till you get a good dough bread consistency, Line your tin with the Gease Proof Paper then Roll your dough into a ball and then put into your tin and leave in a warm area to settle for 20-30 minutes (if using yeast instead of baking powder). Step 4: Cooking. OVEN: Put your bread tin in the ovenand cook till golden brown approx. 55 - 70 minutes (With a Fan Oven) (But My Very On Oven)Remember when cooking on ember the heat is anywhere from 615 - 1200 Celsius.FIRE Hobo Oven: Place Tin Can into Hobo Oven on top of 3 stones and place tinfoil over top of the larger tin.FIRE Twister Sticks: Get sticks you know aren't poisonous and get some dough and twist around sticks and hold close to fire \u2013 Cook till golden. FIRE Frying Pan: Place tin next to fire and rotate slowly. Step 5: ENJOY. Once happy remove and ENJOY.", "images_list": ["bushcraft-bannock-bread-mix_0", "bushcraft-bannock-bread-mix_1", "bushcraft-bannock-bread-mix_2", "bushcraft-bannock-bread-mix_3", "bushcraft-bannock-bread-mix_4", "bushcraft-bannock-bread-mix_5"]} {"id": "RECIPE_457", "question": "What is the best way to preserve and enjoy leftover turkey from the holidays?", "provenance": [40298], "ground_truth": "Introduction: Super Easy Trick for Saving Leftover Turkey. Okay, so the holidays are over and you find yourself confronted with the classic dilemma of glorious holiday excess: too much turkey. And maybe there's some ham, maybe you made a few more brussels than last year, and maybe Great Aunt Thelma's just not hitting the potatoes since she got on that new diet. Either way, you have a problem.\nSure you could spin off your turkey left overs into an ever shifting array of sandwiches, soups, and casseroles. For many people this is a cherished part of the holidays. For me, it guarantees I wont crave turkey again til Easter roles around.\nYour holiday meal was a work of art, a perfectly balanced mix of meat, vegetables, and starches. Why do it a disservice by turning it into something else? If only there was some way to freeze a balanced meal exactly as it was without that pesky freezerburn.... Step 1: Step 1: Gravy, Your Magic Turkey Preservative. Whether it's white or brown, thick or thin, vegan or distilled from an extract of pure Animalia, there is one thing all gravy has in common:It is awesome\nNot only is gravy awesome tasting, but it has an awesome ability to prevent freezer burn in frozen foods. Freezer burn is a common name for the process of sublimation, in which a solid transitions directly into a gas without making a social appearance in liquid form in between. In the case of your turkey dinner, this means the water is drawing straight out of the exposed surfaces of your food to be vented off or recrystallized elsewhere, leaving your food vulnerable to oxidation. This will cause profound denaturation of every delicious protein that gives your late, beloved gobbler its texture and flavor properties. It's also no picnic for potatoes, stuffing, and green bean casserole.\nTo remedy, prepare your three course meal exactly as desired in a single freezer bag and pour in your desired accompaniment of gravy. By coating your entire meal before freezing, you have created a moisture barrier to halt or delay the sublimation of water from your food. It's okay, the gravy forgives you. Step 2: Step 2: a Consideration. You might be noticing only the bottom part of your bag is gravied. This presents a problem, any exposed food will freezer burn. You could just pour in the rest of your gravy and brew some more up on the stove.\nBut.... we are steeped thickly in the modern age of lifestyle illnesses. A liter of gravy might not be the best choice for everyone. So how do you ensure a thin, even glass of gravy freezes over your entire sack of delicious? Step 3: Step 3: Suction Is Key. Suction! Air is the enemy, air is what will carry away our precious moisture and ruin that delicious turkey meal. Simply cinch all but one corner of the freezer bag, suck the air out, label, date, and pop it in the freezer. If you don't expect to share your precious cache of bird meat, just do it by mouth.\nThe cold, dry conditions all but ensure anything harmful you carry will be dead before it can spread. Furthermore, as you are popping it right in the freezer and cooking on removal, the risk of bacterial toxins and endospores is all but negligible. It wont be restaurant grade, I wouldn't do it in a lab, and it will not escape the taint of cooties, but really it will be as safe as anything else you eat. Stop sucking in air as soon as the gravy starts to rise up the bag and above the food.\nNow you can have a delicious turkey dinner well after your New Year's resolutions fall by the wayside, enjoy! Step 4: Afterthoughts. This has been a tradition in my family for a few years now when I come back and visit for the holidays. I love it as I get a great family dinner full of warmth and love any time I like and hours away. While at first we tried freezing the dinners and packing them tight for the long drive home, the food was frequently partly defrosted by the time I got home. As a food safety buff, it was less than ideal, beyond the flavor effects of refreezing.\nA super cheap and easy solution is to make an insulating sack out of recycle bin newspapers and an old shopping bag or two. Pack in the meals, put about a pound of dry ice on top, and seal it tight. On a 7 hour drive, one block of dry ice can freeze 5 cold meals solid with some snow left to spare. Your mileage may vary so be careful! Dry ice can be dangerous when mishandled, and food safety is a matter too broad to be covered here and in no means to be taken lightly.\nHappy holidays from Punk Love Designs!", "images_list": ["super-easy-trick-for-saving-leftover-turkey_0", "super-easy-trick-for-saving-leftover-turkey_1", "super-easy-trick-for-saving-leftover-turkey_2", "super-easy-trick-for-saving-leftover-turkey_3"]} {"id": "RECIPE_458", "question": "What method does the recipe 'Super Easy Trick for Saving Leftover Turkey' recommend for preserving leftover turkey and preventing freezer burn?", "provenance": [40298], "ground_truth": "The recipe 'Super Easy Trick for Saving Leftover Turkey' recommends coating the leftover turkey with gravy before freezing to help prevent freezer burn.", "images_list": ["super-easy-trick-for-saving-leftover-turkey_1"]} {"id": "RECIPE_459", "question": "What steps should be taken after whisking the egg wash when preparing 'Pumpkin Scones'?", "provenance": [40299], "ground_truth": "After whisking the egg wash for 'Pumpkin Scones,' you should double up your baking sheets, place a piece of parchment paper on the top one, and space the dough wedges evenly on the papered baking sheet. Then, use a pastry brush to coat the wedges in egg wash.", "images_list": ["pumpkin-scones-1_7"]} {"id": "RECIPE_460", "question": "In making 'Krispy Kreme Donuts,' how should the donuts be shaped after the dough has risen, and what is the recommended thickness for rolling the dough?", "provenance": [40300], "ground_truth": "To make 'Krispy Kreme Donuts,' after the dough has risen, it should be turned onto a floured surface and rolled out to a thickness of 1/2 inch before cutting with a floured donut cutter.", "images_list": ["krispy-kreme-donut-doughnut-recipe_3"]} {"id": "RECIPE_461", "question": "What should you do after combining the blueberries, goat cheese, buttermilk, honey, basil, and salt for the 'Blueberry Basil and Goat Cheese Hand Pies'?", "provenance": [40301], "ground_truth": "After combining the blueberries, goat cheese, buttermilk, honey, basil, and salt for the 'Blueberry Basil and Goat Cheese Hand Pies,' you should gradually sprinkle in the flour and mix until smooth. Then, cover the mixture and chill it while you roll out the pastry.", "images_list": ["blueberry-basil-and-goat-cheese-hand-pies_2"]} {"id": "RECIPE_462", "question": "What is the overall method for creating delightful raspberry coconut rings at home?", "provenance": [40303], "ground_truth": "Introduction: Raspberry Coconut Rings. Raspberry coconut rings Makes about 40 125g butter 1 cup caster sugar 1 egg 1 cup plain flour \u00bd cup self-raising flour (use \u00bd cup all-purpose flour/plain flour to 1 level teaspoon baking powder) \u00bd cup desiccated coconut \u00bd cup raspberry jam \u00bd cup coconut, extra Topping 100g packet pink marshmallows 30g butter 1 tablespoon milk 60g white chocolate, chopped 1. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and coconut. Knead gently on lightly floured surface until smooth; cover, refrigerate for 30 minutes. 2. Roll dough between sheets of greaseproof paper until 3mm thick. Cu 5cm rounds from dough. Cut 2cm centers from half the rounds. Place rounds and rings about 3cm apart on greased oven trays. 3. Bake in moderate oven (180-190 \u2070C, 350-375 \u2070F, gas mark 4) for about 10 minutes or until lightly browned; remove from trays while its hot and cool on wire racks. 4. Spread rounds with jam, spread rings with topping, dip into extra coconut; top rounds with rings.Topping: combine marshmallows, butter and milk in pan, stir over low heat until marshmallows are melted. Remove from heat; add chocolate, stir until smooth.", "images_list": ["raspberry-coconut-rings_0"]} {"id": "RECIPE_463", "question": "What is the procedure for preparing the dough for Raspberry Coconut Rings, and how long should it be refrigerated?", "provenance": [40303], "ground_truth": "To prepare the dough for Raspberry Coconut Rings, you need to beat butter, sugar, and egg in a small bowl until light and fluffy. Then, stir in the sifted flours and coconut, and knead the mixture gently on a lightly floured surface until smooth. The dough should be covered and refrigerated for 30 minutes.", "images_list": ["raspberry-coconut-rings_0"]} {"id": "RECIPE_464", "question": "What is a key tip for filling sausage casings when making 'Balloon Animal Sausages'?", "provenance": [40304], "ground_truth": "A key tip for filling sausage casings when making 'Balloon Animal Sausages' is to switch the direction of twisting with each section to prevent untwisting the links behind. It's also important to leave extra room at the end of the sausage casing to tie a knot.", "images_list": ["balloon-animal-sausages_3"]} {"id": "RECIPE_465", "question": "What is the overall process for creating a delightful Bombay Halwa from scratch?", "provenance": [40305], "ground_truth": "Introduction: Bombay Halwa. Bombay Halwa is a very famous sweet dish in India especially Bombay (Mumbai now). As a child, this was my favourite. I can say, its kinda like gummy chocolates i.e., chewy. Its made of corn flour, sugar and clarified butter. Its so easy to make and super tasty. For this rainbow contest, I tried to include a few food colors with the hope it would come out really rainbowy colorful but it didn't really come up exactly like I imagined but still looks good on its own. Do try it and I am sure you are going to love it. Thank you for reading my instructable. Step 1: Ingredients and Preparation Steps. Ingredients: Sugar - 1 cup Corn flour - 1/4 Cup Water - 125ml Ghee/clarified butter - 1/2 cup Cardamom Powder - 1 tbspCashews - 1/2 cupPreparation Steps:Prepare sugar solution by mixing sugar and water. Bring it to a boil and turn off the stove.Mix cornflour and water just enough to make a smooth paste.Turn on the stove and keep mixing till it starts to form lumpy. Turn off the stove.Pour the hot sugar solution slowly little by little and keep mixing.Turn on the stove, start pouring the ghee/clarified butter and keep mixing till it forms a smooth silky thick mixture.Add the cashews and food color of your choice. I added blue, green, red, orange and yellow food color.Transfer the mix to another vessel. Flatten it with a spatula and let it set for atleast 30mins. Cut it into smaller pieces and serve and enjoy.The Rainbow Bombay Halwa is ready! Enjoy!", "images_list": ["bombay-halwa_0", "bombay-halwa_1"]} {"id": "RECIPE_466", "question": "After mixing the cornflour and water to create a smooth paste for making 'Bombay Halwa,' what are the next steps in the preparation?", "provenance": [40305], "ground_truth": "After mixing the cornflour and water to create a smooth paste for making 'Bombay Halwa,' you should turn on the stove and keep mixing until it starts to become lumpy. Then, slowly pour in the hot sugar solution little by little while continuing to mix. After that, turn on the stove again, add the ghee/clarified butter, and keep mixing until it turns into a smooth, silky thick mixture.", "images_list": ["bombay-halwa_1"]} {"id": "RECIPE_467", "question": "What is the best way to prepare delicious banana Nutella cake pops from scratch?", "provenance": [40306], "ground_truth": "Introduction: Banana Nutella Cake Pops. When I first heard about Scoochmaroo's Cake Pop challenge I started brainstorming flavor combinations. I finally thought of making banana and nutella cake pops with the cake part being banana and the outside shell being nutella. The thing I love about cake pops is that there are two parts, the inside and the outside, so the flavor combinations are endless! These cake pops have the perfect mix of banana and nutella! \u00a0I hope everyone enjoys this instructable! Step 1: Ingredients. Cake Ingredients:\nAbout 1 cup of mashed bananas\n1 package of \u00a0yellow cake mix\n3/4 cup of milk\n1/3 cup of oil\n2 eggs\nA dash of nutmeg\nA dash of cinnamon\nFrosting Ingredients:\n1/2 cup of crisco\n2 cups of powdered sugar\n1 table spoon of vanilla extract.\n3-6 tablespoons of hazelnut coffee creamer\nCake Pop Shell:\n1/2 cup nutella\n1 cup of meltable chocolate\n1 tablespoon of coconut oil Step 2: Baking the Cake. Preheat oven to 350 degrees. Mix all of the cake ingredients in a bowl and then pour into a greased 9x9 pan. Bake between 30 and 35 minutes. Let cool for at least 20 minutes Step 3: Make the Frosting. Combine the Crisco and powdered sugar in a standing mixer and mix for about 1 minute or until it has a thick \u00a0frosting like consistency. Next add the vanilla to taste and then the hazelnut creamer until the frosting has a fairly smooth consistency. Step 4: Making the Cake Balls. Now it's time for the fun part! Put the banana cake in a bowl and crumble it into very small pieces. Next add the frosting and mix it into the crumbs. You probably won't need all of the frosting. Just put in enough so that the cake mixture is fairly moist. I used most of my frosting but my cake balls ended up being a little to moist and broke easily.\u00a0Next, take the cake and frosting mixture and roll it into balls that are about 1\" tall.\u00a0 Step 5: Dipping the Cake Pops. Take the meltable chocolate and add about 1/2 cup of nutella and a little coconut oil. Follow the normal heating directions on the chocolates package just put in the coconut oil and nutella when you melt it. \u00a0Once the mixture has been melted, put the cake pops on a stick and dip them in the chocolate. Wait for it to harden and serve. Enjoy!", "images_list": ["banana-nutella-cake-pops_0", "banana-nutella-cake-pops_1", "banana-nutella-cake-pops_2", "banana-nutella-cake-pops_3", "banana-nutella-cake-pops_4", "banana-nutella-cake-pops_5"]} {"id": "RECIPE_468", "question": "What ingredients are used to create the frosting for 'Banana Nutella Cake Pops,' and how should its consistency be described?", "provenance": [40306], "ground_truth": "To make the frosting for 'Banana Nutella Cake Pops,' combine Crisco and powdered sugar until you achieve a thick frosting-like consistency. Then, add vanilla extract to taste and hazelnut coffee creamer until the frosting is fairly smooth.", "images_list": ["banana-nutella-cake-pops_3"]} {"id": "RECIPE_469", "question": "What\u2019s the best way to prepare delicious vegetable cakes using leftover veggies?", "provenance": [40307], "ground_truth": "Introduction: Vegetable Cakes. I don't like leftovers... I have to invent a new dish with them. I had some vegetable stick left from Saturday and so I used them to make these vegetable cakes. They are very easy and quickly done and you can use any vegetables or just one. Step 1: . For 4 Persons:\n1 Carrot\n2 stalks Celery\na few Broccoli rosettes\n1 small Zucchini\n6 Baby corns\n1/2 bunch Parsley, chopped\n3 Eggs\n120 g Breadcrumbs\n100 g Emmenthal cheese grated\nSalt, Pepper, Rosemary, Paprika, Chili\nOil for frying Step 2: . Dice all the vegetable into 4 mm pieces and mix them with the other ingredients. Step 3: . Fry them in batches in hot oil and serve.", "images_list": ["vegetable-cakes_0", "vegetable-cakes_1", "vegetable-cakes_2", "vegetable-cakes_3"]} {"id": "RECIPE_470", "question": "What ingredients and their quantities are needed to make 'Vegetable Cakes' for 4 persons?", "provenance": [40307], "ground_truth": "To make 'Vegetable Cakes' for 4 persons, you will need 1 Carrot, 2 stalks Celery, a few Broccoli rosettes, 1 small Zucchini, 6 Baby corns, 1/2 bunch Parsley (chopped), 3 Eggs, 120 g Breadcrumbs, 100 g Emmenthal cheese (grated), and seasonings such as Salt, Pepper, Rosemary, Paprika, and Chili. Additionally, oil is required for frying.", "images_list": ["vegetable-cakes_1"]} {"id": "RECIPE_471", "question": "What\u2019s the best way to create delicious biscuits for our furry friends?", "provenance": [40308], "ground_truth": "Introduction: Biscuits for Dogs. dog biscuitswe all like to please our pets. Only , we can not give them anything. These cookies allow you to please him without any harmIngredients : - 200g wholemeal flour - 100 gr of white flour - 1 egg - 1 pot with vegetables and baby beef - 1 teaspoon oil - 10 ounces of water Preparation:- Mix the flour and make a well. - Pour the egg , water, oil and baby pot in the center and mix well ... - Allow the paste few minutes in the fridge. - Cut out shapes and bake on a baking sheet lined for 35 minutes at 180 \u00b0 C . - To keep several days in an airtight container.", "images_list": ["biscuits-for-dogs_0"]} {"id": "RECIPE_472", "question": "What steps should be taken with the dough after mixing the ingredients for making 'biscuits for dogs,' and what are the recommended baking temperature and duration?", "provenance": [40308], "ground_truth": "After mixing the ingredients for 'biscuits for dogs,' the dough should be allowed to rest in the fridge for a few minutes. It is recommended to bake the biscuits on a baking sheet lined for 35 minutes at 180 \u00b0 C.", "images_list": ["biscuits-for-dogs_0"]} {"id": "RECIPE_473", "question": "What steps should I take to prepare the ribs before applying the dry rub for 'Oven Cooked Ribs With Dry Rub'?", "provenance": [40309], "ground_truth": "Before applying the dry rub for 'Oven Cooked Ribs With Dry Rub,' you should clean the ribs by running them under warm water and then patting them dry. It's also recommended to find a clean surface for applying the rub, such as aluminum foil or a cutting board.", "images_list": ["oven-cooked-ribs-with-dry-rub_3"]} {"id": "RECIPE_474", "question": "What\u2019s the best way to create adorable Nerds as unique decorations or treats?", "provenance": [40310], "ground_truth": "Introduction: Nerdy Smooching Nerds. Who can resist a Nerd? Or is\u00a0it a box of Nerds? Maybe some Very Nerdy Smooching Nerds?\nI keep telling my other half that I am going to have a \"Nerd\" themed wedding cake topper.\u00a0 Although, I guess\u00a0he needs to ask me to marry him first but thats just a detail. I\u00a0figured\u00a0it would be a good time to start praticing making Nerds and maybe you would enjoy it too. Otherwise,\u00a0they\u00a0would cute Halloween decorations that actually taste good.\nThings You Will Need:\nChocolate (Atleast 12 Ounces,bI used actual white chocolate but have read that almond bark or colored candy disk\u00a0are better)\nCorn Syrup\nNerds\nMicrowaveable Bowl(s)\nMicrowave\nBowl Scraper\nSmall Bowls or Lids\nPlastic Bags\nWax Paper (I used a Plastic Bag Instead) Step 1: Get Your Chocolate Ready. \n\tRecipe:\n\t12 Ounces of Chocolate\n\t1/4 cup of Corn Syrup\n\tFirst, the chocolate needs to be melted. I chose to melt the chocolate in the microwave instead on the oven.\u00a0 Pour your chocolates in a microwaveable bowl and place in the microwave.\u00a0\u00a0You want to heat the chocolate for around 2 minutes\u00a0but in intervals.\u00a0 First start\u00a0with 30 seconds and\u00a0 then try stirring.\u00a0 Then Place back in the microwave for 25 seconds and then Stir.\u00a0 Keep doing this till the chocolate softens.\u00a0 Don't get the chocolate too hot because it will burn!\u00a0\u00a0Looks can be deceiving, so the chocolate may look not melted when it actually is. I placed the chocolate in a new bowl and stirred for around 3-5 minutes\u00a0to get the temperature of the chocolate to come down a little before adding the cornsyrup. Then measure and pour your corn syrup into the chocolate. Keep mixing till the chocolate becomes not as griddy. Place modeling clay in a bag and let stand for 2 hours.\n\t\u00a0 Step 2: Forming the Nerd. Before I get into the Nerd Forming, please note that you can make your nerds have color by adding food coloring and kneeding it into the dough.\nFirst you want to pull off enough chocolate to make your body.\u00a0 You want to roll the chocolate modeling clay like you would when making a breadstick. Although, you want one side\u00a0to be\u00a0thicker than the other (Cone Shape).\u00a0 Then fold the smaller part of the dough over the larger to make some separation of the head and body.\u00a0\nTo make the legs, first make two even sized balls.\u00a0 Roll them\u00a0out and then curve to make the leg.\u00a0\u00a0 Attach one to each side of the body.\nTo make eyes, roll out small pieces of dough and slighty flatten. Then Place on top of the Nerd's Head.\nRepeat the steps to make your other Nerd.\nNote: My dough got a little sticky at times, I tried two different methods that both worked.\u00a0 First, I placed the dough in the freezer for 10-15 seconds to cool it off.\u00a0 The other thing was to use a little bit of corn starch so the clay didn't stick to my hands. Step 3: Decorating Your Nerds. I felt like the white Nerds needed some color.\u00a0 So I added the actual candy Nerds.\u00a0 I strongly recomment if you decide to do this step to pre-sort your candy.\u00a0 Or if your lucky, con someone into doing it for you.\u00a0Free Left Over Nerds!\u00a0\u00a0 To get the Nerds to attach to the Chocolate, make sure that you press them in firmly.\nI added a hat and a flower to distinguish the two Nerds.\u00a0 I also\u00a0wanted to add a bow tie to one of them but I figured you wouldn't have been able to see it.\nTurn your Nerds to face each other so that they can pucker up and smooch!\nHope you Enjoy!\nBy the way, you might want to make a decoy Nerd so that when you leave the kitchen neither of your smooching nerd have a missing arm, leg, or eye when you come back.", "images_list": ["nerdy-smooching-nerds_0", "nerdy-smooching-nerds_1", "nerdy-smooching-nerds_2", "nerdy-smooching-nerds_3"]} {"id": "RECIPE_475", "question": "What method should be used to melt the chocolate for 'Nerdy Smooching Nerds,' and how long should it be heated in the microwave?", "provenance": [40310], "ground_truth": "To make 'Nerdy Smooching Nerds,' you should melt the chocolate using the microwave, heating it for a total of around 2 minutes in intervals, starting with 30 seconds.", "images_list": ["nerdy-smooching-nerds_1"]} {"id": "RECIPE_476", "question": "What methods can I use to melt chocolate for 'Better Than Reese's Peanut Butter Cups,' and how can I ensure that I don't overcook it?", "provenance": [40311], "ground_truth": "For 'Better Than Reese's Peanut Butter Cups,' you can melt chocolate using either the double boiler method or the microwave. In the double boiler method, you heat water in a pot to create steam that melts the chocolate in a bowl placed above it. Alternatively, you can melt chocolate in the microwave by placing it in a microwave-safe bowl and heating it in 30-second bursts, stirring between each burst, until it's fully melted. To avoid overcooking the chocolate, be careful not to heat it for too long at once.", "images_list": ["better-then-reeses-peanut-butter-cups_2"]} {"id": "RECIPE_477", "question": "What are some fantastic ways to incorporate white truffle oil into my dishes for that gourmet feel?", "provenance": [40312], "ground_truth": "Introduction: How to Use White Truffle Oil. White truffle oil is an easy and inexpensive way to glamorize a home cooked meal. Try drizzling it over salad, pasta, vegetables or fries for an easy, gourmet touch. Here are some ideas: 1. Drizzle over pasta, polenta or potatoes. 2. Mix a vinaigrette for a salad or grilled vegetables by adding white truffle oil to your vinaigrette recipe, to taste. It\u2019s perfect on a fresh asparagus salad in the spring! 3. Make truffle fries, chips or popcorn for an addictive snack. Truffle oil fries are one of the most beloved and requested truffle oil recipes. 4. Use in a fancy appetizer, such as our Crostini with Olives, White Truffle Oil, and Warm Hirten Cheese. http://castellocheeseusa.com/recipe/crostini-with-olives-white-truffle-oil-and-warm-hirten-cheese/ Want to learn more about white truffle oil? Check out our article about the white truffle oil debate:\u00a0 http://castellocheeseusa.com/what-is-white-truffle-oil/", "images_list": ["how-to-use-white-truffle-oil_0"]} {"id": "RECIPE_478", "question": "What are some dishes that you can drizzle white truffle oil over for a gourmet touch?", "provenance": [40312], "ground_truth": "You can drizzle white truffle oil over pasta, polenta, or potatoes for a gourmet touch.", "images_list": ["how-to-use-white-truffle-oil_0"]} {"id": "RECIPE_479", "question": "What is the process for preparing taranka, the delicious salted and dried fish snack?", "provenance": [40313], "ground_truth": "Introduction: Taranka (Salted and Dried Fish). TarankaSalted and Dried fish.A common snack in Ukrainian and Russian cultures, goes great with beer.Bob: Do you like taranka?Jim: What is that?Bob: Its dried salted fish.Jim: Is it any good?Bob: It's like potato chips.*******************************For this project I used:Mesh Metal Wastebasket from BedBath&Beyond Lid for 5-Gal. Pail from HomeDepot200mm Computer Fan from MicrocenterPower supply 12v 0.5A from somewhere--------1lb smelt wild caughtsalt Step 1: Prepare a Lid. Take a lid and put on it fan which you have it can be 80mm,120mm, 140mm or 200mm like I have from your old computer.mark the hole same diameter as your fan has.cut the hole by Hobby Knife or regular knife. I glue the piece of window screen mesh to avoid fly and insect got inside. I screwed fan to lid Step 2: Prepare Power Supply and Other Inner Staff. Found the power supply AC/DC for 12v 0.5A somewhere in my garage.Soldered the connector and insulated.made three sticks from wire the 1 feet long each.prepared 4-5\" bamboo sticks from 99c store Step 3: \u0421hef Work. Bought in local store fish, in my case I used smeltwash it, then put in any pan sprinkled with salt and put pan to refrigerator for 12-18 hours.Next day took the fish , sticks and then I make all salted fish strung on sticks.To hang out the window for one day.It is delicious, and because of blue lights on fan in night time it looks like small UFO come to visit you.))) Have Fan!", "images_list": ["taranka-salted-and-dried-fish_0", "taranka-salted-and-dried-fish_1", "taranka-salted-and-dried-fish_2", "taranka-salted-and-dried-fish_3"]} {"id": "RECIPE_480", "question": "What steps should I follow to prepare the fish for drying in the recipe 'taranka-salted-and-dried-fish,' and how long should it be refrigerated?", "provenance": [40313], "ground_truth": "To prepare the fish for drying in the recipe 'taranka-salted-and-dried-fish,' you need to wash it, sprinkle it with salt, and then place it in a pan in the refrigerator for 12-18 hours.", "images_list": ["taranka-salted-and-dried-fish_3"]} {"id": "RECIPE_481", "question": "What type of oil is recommended for frying the fritters in 'Easy Tuna Fritters,' and what are its advantages?", "provenance": [40314], "ground_truth": "For frying the fritters in 'Easy Tuna Fritters,' rice bran oil is recommended. Its advantages include that it does not smoke at high heat, does not add flavor to the dish, and does not taste greasy.", "images_list": ["easy-tuna-fritters_3"]} {"id": "RECIPE_482", "question": "What\u2019s the best way to whip up a delicious batch of spicy puffed rice for a healthy snack?", "provenance": [40315], "ground_truth": "Introduction: Spicy Puffed Rice - a Gluten Free Healthy Snack. Being living in a tropical country, its very common to expect unpredictable climate. Yes especially this year, the climate is really horrible. Hot sunny in the morning whereas in the night its pretty chill & cold. But today in the evening, despite of hot sun, suddenly started pouring heavy rain. I being chat lover, (Infact craving for chat items from last sunday since we had yummy delicious dinner in Sankaranthi Restaurant) was very tempted to eat something spicy& tangy. Added to that my MIL send me some green mangoes from her garden.I am bit tempted and thinking what recipe I can prepare in Jiffy.I called my friend and she suggested this quick chat recipe. Yes its the famous \" Kaara pori\". I felt very refreshed as we shared some old memories of beach chatting with our school friends. Hmm.. Its very common in Indian beaches selling Kaara pori aka Masala pori, whereas here am totally missing this pori & my friends. With all nice memories wholeheartedly, I prepared this recipe. I dedicate to all my friends who get remind of their beach chatting. Lets go for this quick recipe. Step 1: Information About the Ingredients Needed :. Puffed rice :Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.Puffed rice is used in breakfast cereals, snack foods like puffed rice cakes, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat (snack). It is also used in temples and gurdwaras as prasad (an offering).Pori is offered to Hindu gods and goddesses in all poojas in the South Indian states of Kerala and Tamil Nadu. Pilgrims of Sabarimala often pack puffed rice in their Irumudikettu along with jaggery meant to be offered to Lord Ayyappan. Tamil saints say that Lord Ganesh loves pori, so it should be offered to him without fail. Pori (Puffed Rice) has been mentioned in various Tamil literatures as an offering to Hindu deities. Offerings of pori and jaggery made to Vinayagar (Lord Ganesh) are mentioned in the Tiruppugazh, a 15th-century anthology of Tamil religious songs, written by Tamil poet Arunagirinathar.\nPori production has been the main family business for centuries among many villages around Namakkal, Avinashi in Tamil Nadu.\nIn Telangana, as a snack typically given to children, puffed rice or bongulu is made into ball with jaggery syrup or bellam pakam.\n\nJhal Mudhi (Puffed rice) of Baripada\n\n\nMudhi is a staple food of people of Odisha.[1] northern Odisha, especially Baripada, Mayurbhanj district is significant for the production of Mudhi, where throughout the state it is eaten in breakfast.[2] NGOs have taken forward initiatives to engage village women of northern Odisha for producing Mudhi.[3]Intellectual property rights (IPR) Cell of Orissa University of Agriculture and Technology (OUAT) has decided to bring out Geographical indication (GI)registration of Mudhi.[4]\nA traditional puffed rice called muri (sometimes spelled mouri) is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable. Mandakki is a staple food in many parts of Rayalaseema, North Karnataka, Odisha, West Bengal andBangladesh. Jhalmuri or Masalemandakki is a very popular preparation made from mandakki (muri).[5]\nPuffed rice is referred to as mur-mure in some parts of India. In many parts of Rayalaseema, North Karnataka uggani along with Menasinakaayi Bajji (Chilli Bajjis) are popular. In Karnataka, Mandakki Usli made from mandakki is also famous. In Mithila area, \"murhi\" is had with \"kachari\"-fried potato/onion chops, fried fish or with mutton curry. \"Jhal-murhi\" and \"Murhi-Bhuja\" are also very popular snacks in this area. In Madhya Pradesh, this is referred to as Parmal and its very often eaten with Sev as a snack and also used in Bhel. (Source : Wikepedia).Chat Masala :This spice powder is a combination of corriander seeds powder, cumin powder, cloves, cinnamon & black pepper powder. My mom used to prepare this powder and keep it at fridge.So whenever we want we can use. But here I used ready made mix. I showed the picture that I used. Step 2: Ingredients :. Puffed rice (Pori) - 1 cupPeanuts - 1/4 cup\nOnion- 1/2 cup (Finely chopped)\nTomato - 1 (Finely chopped)\nGarlic - 2 cloves (Crushed)\nCarrot - 1/4 cup (Finely chopped)\nMore milagai (Buttermilk chilli) - 1\nGreen mango- 1/4 cup (Finely chopped)\nLemon - 1\nRed chilli powder - 1/4tsp\nTurmeric powder - 1/4 tsp\nChat Masala - 1/4 tsp\nCurry leaves - 1 spring\nOil - 1 tbsp\nsalt to tasteI enclosed the picture of puffed rice for reference. For more information about puffed rice please check the following link :http://en.wikipedia.org/wiki/Puffed_rice Step 3: Method :. In a pan, add oil followed by adding peanuts. Fry till it become crispy.(Be careful not to burn it). Keep it aside. In the same pan, add crushed garlic & curry leaves. Saute it for 2 mins. Now add more milagai, turmeric powder & red chilli powder and mix it well. Keep this masala aside.\n\nIn the mean time, get ready with onions, mango, carrot & tomato. Chop them finely. In a wide bowl, mix chopped onion, mango, carrot & tomato. Add the fried masala (Mentioned above) and roasted peanuts. Mix it well. Now add puffed rice or pori and mix it gently. Add chat masala and desired salt. Finally squeeze lemon to the mixture and serve. The amount of lemon should balance the chilli and chat masala taste. Check for salt, spicy and tangy. The perfect flavour of crushed garlic together with richness of masalas will take you to beach virtually. Enjoy spicy masala pori. \n\n\nNote : Squeeze lemon only before serving. Else pori becomes gooey. The masala powders can be add more or less depends on taste.", "images_list": ["spicy-puffed-rice-a-gluten-free-healthy-snack_0", "spicy-puffed-rice-a-gluten-free-healthy-snack_1", "spicy-puffed-rice-a-gluten-free-healthy-snack_2", "spicy-puffed-rice-a-gluten-free-healthy-snack_3"]} {"id": "RECIPE_483", "question": "What\u2019s the best way to cook bacon in the oven for a perfect crispy finish?", "provenance": [40316], "ground_truth": "Introduction: How to Cook Bacon in the Oven. Cooking your bacon in the oven is the most efficient way to cook it as far as I'm concerned. Using your oven makes cooking bacon for a crowd nice and easy and frees up your stovetop for all the other breakfast foods you're undoubtably wanting to stuff your face with. :DAnd the best part? The bacon comes out nicely cooked every time and the trays clean up easily.Read on to learn how to cook perfect bacon in the oven. P.S. Lots of commenters are recommending cooking it at a lower temp. I have never ever had smoke or god forbid, FIRE, happen when cooking these at 400 F, but if you skip the parchment paper there's a chance - you don't want the bacon directly on the hot sheet pan. Use your best judgement if your oven runs hot. :) Step 1: What You'll Need:. a rimmed baking sheetparchment paperbaconan oven set to 400 FAnd that's it! Dead simple. Step 2: Lay Out the Bacon. Lay the bacon down on the parchment paper so none of the pieces are overlapping. If you overlap them, they won't crisp up as well. Step 3: Bake!. Bake for 15-20 minutes at 400 F or until it's as crispy as you like! Don't flip it, just let it hang out.If you're doing multiple trays of bacon, switch the racks they're on halfway through.The first photo is the bacon 8 minutes in - the second is the finished bacon after 16 minutes. :) Step 4: Drain & Serve. Once it's done, shake off the excess fat and drain on paper towels.For extra credit, strain the drippings and store them in your fridge. :D", "images_list": ["how-to-cook-bacon-in-the-oven_0", "how-to-cook-bacon-in-the-oven_1", "how-to-cook-bacon-in-the-oven_2", "how-to-cook-bacon-in-the-oven_3", "how-to-cook-bacon-in-the-oven_4"]} {"id": "RECIPE_484", "question": "What is the recommended temperature and baking duration for cooking bacon in the oven?", "provenance": [40316], "ground_truth": "The recommended temperature for cooking bacon in the oven is 400 F, and the baking duration is 15-20 minutes, or until it's as crispy as you like.", "images_list": ["how-to-cook-bacon-in-the-oven_3"]} {"id": "RECIPE_485", "question": "What is the process for creating an edible terrarium made from Oreos and candy?", "provenance": [40317], "ground_truth": "Introduction: DIY Edible Terrarium. This is my take on a classic terrarium. This one is EDIBLE - made from oreos and candy! If you enjoy the video, please give it a like and SUBSCRIBE to the channel to get notified whenever I post a new video! Step 1: Watch Video!. ", "images_list": ["diy-edible-terrarium_0"]} {"id": "RECIPE_486", "question": "What is the first step to take when making a DIY Edible Terrarium?", "provenance": [40317], "ground_truth": "The first step in making a DIY Edible Terrarium is to watch the video.", "images_list": []} {"id": "RECIPE_487", "question": "What is the best way to prepare delicious green onion and chive corn fritters for a delightful breakfast experience?", "provenance": [40318], "ground_truth": "Introduction: Green Onion & Chive Corn Fritters. I was looking to try something new for breakfast. Sometimes you just get tired of the same old thing. Since my taste buds were craving something a little sweet and savory I decide to give corn fritters a try. Boy oh boy, these were some kind of good. The flavors took me back in time to my childhood. Back to when my parents would take my brother and I, to Chesapeake Bay Seafood House. They served the best seafood and hush puppies and these fritters were very reminiscent of those delicious hush puppies.Let\u2019s get started so you can taste for yourself\u2026\u2026. Step 1: Ingredients . Ingredients3 Tablespoons avocado oil (or oil of choice)1 cup organic medium ground yellow corn meal1/2 cup organic amaranth flour (all purpose will work also)1 Tablespoons baking powder1/4 cup unsweetened applesauce4 Tablespoons organic cane sugar1/2 teaspoon sea salt1 cup organic non-dairy milk of your choice2 teaspoon organic white distilled vinegar1/4 cup organic corn1/4 cup organic green onion1/4 cup organic green chives Step 2: Method. MethodPlace the dry ingredients in a bowl and whisk together.Add the vinegar to your non-dairy milk and mix.Add the oil, non-dairy milk mixture and applesauce to your dry ingredients and stir to combine. Next, add the corn, green onion, and chives a mix to evenly distribute. Let the batter sit for 2-3 minutes so that the batter puffs up from the baking powder.Place some oil in a frying pan and heat over medium heat. Once the oil heats, spoon 1/4 cup of batter into the pan.Cook the fritters for about 3-5 minutes on each side. It\u2019s time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.Now it's time to enjoy your labor of love. For more recipe's feel free to visit my blog and say hello!", "images_list": ["green-onion-chive-corn-fritters_0", "green-onion-chive-corn-fritters_1", "green-onion-chive-corn-fritters_2"]} {"id": "RECIPE_488", "question": "In the recipe for 'Green Onion & Chive Corn Fritters,' what should I do after I\u2019ve combined the oil, non-dairy milk mixture, and applesauce with the dry ingredients?", "provenance": [40318], "ground_truth": "After combining the oil, non-dairy milk mixture, and applesauce with the dry ingredients in the 'Green Onion & Chive Corn Fritters' recipe, you should stir to combine and then add the corn, green onion, and chives, mixing them in to evenly distribute.", "images_list": ["green-onion-chive-corn-fritters_2"]} {"id": "RECIPE_489", "question": "When making 'Magic Choco-Flan / Chocolate Cake and Flan,' how do you layer the ingredients in the bundt pan?", "provenance": [40319], "ground_truth": "To layer the ingredients for 'Magic Choco-Flan / Chocolate Cake and Flan,' first spray your bundt pan with non-stick cooking spray. Then, cover the bottom with caramel. Next, pour the cake batter on top of the caramel, followed by the flan mixture, ensuring to pour it evenly around the bundt pan.", "images_list": ["magic-choco-flan-chocolate-cake-and-flan_3"]} {"id": "RECIPE_490", "question": "What is the best way to create a delicious frappuccino without using a blender?", "provenance": [40320], "ground_truth": "Introduction: How to Make a Frappuccino Without a Blender. The other day I was trying to think of how I could make a frappuccino at work without a blender. I was thinking about my options and remember the Slush Mug. I've never had one before, but always wanted to try one. So, I decided to go for it and buy one to see if it would work and it did!Now, this won't magically make you a frozen frappuccino. It takes time for it to work (roughly 23 minutes to get the desired consistency), but you get great results. It's especially good because you are guaranteed to not have big chunks of ice in your drink. I think it works out pretty good especially since I want to use it at work so I won't just be there drinking it. So it can freeze while I'm sitting there working.*This cup actually contains 2 slush mugs worth of drink. Step 1: Supplies. You are going to need your slush cup and the ingredients for your drink for this project. One option is to go with this Vanilla Frappuccino recipe.Below I'm going to give the basics of making up your own Frappuccino with whatever syrup flavors you want. All you really need is the proportions then you can try out different syrup combinations. Also, the slushie cup is only going to hold about a cup or so of liquid. So you can scale down for one serving, or make multiple servings ahead of time and use it as you need it (this is a good method as the mix will always be nice and cold and ready to go in the slush mug).Drink Ingredients:6c Milk - My slush mug suggests you use Skim Milk, but I've had success with 2%. I would stay away from whole or anything thicker.1/2c - 1c Strong Coffee (I only used 1 cup because I'm not a huge fan of coffee flavor, but if you like it, go ahead and add more in)24 tbsp of Syrups + Simple Syrup (I'm going to keep this in tablespoons so that you can easily do different combinations) | I did 12tbsp Caramel Syrup and 12tbsp simple syrup - use less or more if you prefer, I like things sweeter.Rough Estimate of Single Serving:3/4c of Milk + Strong coffee (I would say to just put them together in a measuring cup to get an idea of how much of each)2tbsp Caramel Syrup (or syrup of choice)1-2tbsp Simple SyrupSupplies:Freezer (duh) Slush Mug* Reusable StrawsSpoon for stirring* This is what I used, but there are other products you can consider. I looked around before I decided what product to buy. Step 2: Preparation. To get started, you need to freeze your slush mug core. The product directions suggest you let it freeze for 6-12 hours in the coldest part of the freezer. I don't know what part is technically the coldest, but it would be best to keep it as far from the door as you can.Mix up your drink. It is good to do this ahead of time as you can then have enough for multiple drinks and they suggest you have the drink cold when you put it in the mug. By having it premixed there is no delay with mixing; you just take it out of the fridge and pour it in the mug.Drink Ingredients:6c Milk - My slush mug suggests you use Skim Milk, but I've had success with 2%. I would stay away from whole or anything thicker.1/2c - 1c Strong Coffee (I only used 1 cup because I'm not a huge fan of coffee flavor, but if you like it, go ahead and add more in)24 tbsp of Syrups + Simple Syrups (I'm going to keep this in tablespoons so that you can easily do different combinations) | I did 12tbsp (3/4c) Caramel Syrup and 12tbsp (3/4c) simple syrup - use less or more if you prefer, I like things sweeter. Step 3: Use Your Slush Mug. You should stir the drink every few minutes or so. I think it's mostly important that you scrape down any frozen drink that is sticking to the inside of the cup. You want to make sure it is all staying mixed and slushie.Keep bringing the frozen mixture from the bottom of the glass to the top and let the liquid go down to the bottom as much as you can as it appears to freeze more from the bottom up.2:00 - Still all liquid5:30 - Some frozen to scrape from the side of the cup8:00 - Same13-14:00 - Started to be more slushie18:00 - Little more slushie23:00 - More slush27:00 - More slush30:00 - About as slushie as it is going to get. Pretty much all slush at this point. Step 4: Enjoy. You can choose to drink it out of the Slush Mug or in another cup. The product suggests you take it out so you can refreeze the core right away so it will be ready for next time. I noticed that when I drank it right from the mug, it continued to keep refreezing it, so it actually never melted (or at least never melted by the time I finished it). So to play it safe, just leave it right in the mug. If you wanna be fancy, put it in another cup. Also, if you leave it in the slush mug, you'll probably have to scrap the sides from time to time since it will keep freezing. I just used my straw.", "images_list": ["how-to-make-a-frappuccino-without-a-blender_0", "how-to-make-a-frappuccino-without-a-blender_1", "how-to-make-a-frappuccino-without-a-blender_2", "how-to-make-a-frappuccino-without-a-blender_3", "how-to-make-a-frappuccino-without-a-blender_4"]} {"id": "RECIPE_491", "question": "What is the recommended freezing duration for the slush mug core when making 'How to Make a Frappuccino Without a Blender'?", "provenance": [40320], "ground_truth": "The recommended freezing duration for the slush mug core when making 'How to Make a Frappuccino Without a Blender' is 6-12 hours in the coldest part of the freezer.", "images_list": ["how-to-make-a-frappuccino-without-a-blender_2"]} {"id": "RECIPE_492", "question": "What\u2019s the best way to create delicious turkey picnic pies using leftover turkey or chicken?", "provenance": [40321], "ground_truth": "Introduction: Turkey Picnic Pies. This recipe is great for using leftover Turkey or Chicken to make absolutely yummy, tastebud wowing pies. \u00a0Because I usually do these pies in a muffin tin, they are great for single servings to each person, and also for taking to work (or on a picnic!) and eating cold! \u00a0The recipe can also be made in a normal pie dish (about 9 inch) the filling amounts don't change! \u00a0Easy as!\nThis evening I made the pie and we had roast\u00a0potatoes, roasted sweet potato/kumara and brocolli and a bit of gravy! \u00a0Yummo!\nIt is also absolutely really yummy on a summer day with a fresh green salad! Step 1: Ingredients. 2 sheets of thawed puff pastry (I use Pepperidge Farm)\nFilling\n1 pound of\u00a0shredded/chopped\u00a0cooked turkey**\n1 tablespoon of butter\n2/3 cup of chopped mushrooms\n2/3 cup of chopped celery\n1/2 a chopped onion\n2/3 cup frozen peas and carrots\nSauce\n2 tablespoons of butter\n2 tablespoons flour\n3/4 cup of chicken stock\n1/4 of cream (or half and half)\n1 rounded tablespoon of Dijon Mustard\n2 tablespoons of fresh thyme\nsalt and pepper to taste\nMakes six Texas muffin sized pies or one 9 inch pie\n** I used leftover roast turkey from Thanksgiving dinner. You may also poach chicken or turkey breast in water with a dried bay leaf and half an onion, remove the meat from the saucepan and cut or shred with a fork. Step 2: Method - Filling. Preheat oven to 425F\nIn a skillet on medium heat add a tablespoon of butter and brown the chopped mushrooms for 5 mins, then add the chopped 1/2 onion and the chopped celery and cook until soft.\nAdd salt and pepper to taste then add the peas and carrots and cook through, for about 2-3 minutes.\nAdd the vegetables to the bowl of turkey and put to one side. Step 3: Method - Sauce/Gravy. Do not clean the skillet, melt the remainder of the butter in the skillet over a low heat.\u00a0 Then add the flour and cook for about a minute.\nWhisk in the stock and whisk until thickened (happens very fast).\nStir/Whisk in cream and heat through.\nStir/Whisk in the Dijon, thyme and salt and pepper to taste.\nPour sauce over the turkey and vegetables and mix together. Step 4: Method - Assembly of the Pie. Either wipe with oil or with cooking oil spray, grease a texas muffin tin (6).\nRoll out the pastry sheet and cut into 6 squares.\nPut a square of pastry in each cup.\nFill the pastry cups with the filling mixture and fold the four corners of the pastry together.\nBrush the top with an egg wash.\nCook for about 30 mins or until the top is golden and the filling is bubbling!\nLet pies sit for five minutes before serving. Step 5: Serve. Serve with winter veges or a summer salad!\u00a0 Yummo!", "images_list": ["turkey-picnic-pies_0", "turkey-picnic-pies_1", "turkey-picnic-pies_2", "turkey-picnic-pies_3", "turkey-picnic-pies_4", "turkey-picnic-pies_5"]} {"id": "RECIPE_493", "question": "In the recipe for 'Turkey Picnic Pies,' how do you prepare the filling before combining it with the turkey?", "provenance": [40321], "ground_truth": "In the recipe for 'Turkey Picnic Pies,' the filling is prepared by first browning chopped mushrooms in a skillet with butter, followed by adding chopped onion and celery and cooking until they are soft. Then, frozen peas and carrots are mixed in and cooked through before being added to the turkey.", "images_list": ["turkey-picnic-pies_2"]} {"id": "RECIPE_494", "question": "What\u2019s the best way to prepare a comforting shepherd\u2019s pie from scratch?", "provenance": [40322], "ground_truth": "Introduction: Easy Shepherd\u2019s Pie Recipe. Shepherd\u2019s pie is a perfect family dish and super easy to make! This hearty meat pie topped with mashed potatoes is a real comfort food!Read more ...Enjoy our easy recipes!Visit our website: www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. 500 g (1 lb) Lamb Mince900 g (2 lb) Potatoes200 g (0.44 lb) Peas1 Large Onion500 ml (17 fl oz) Beef Stock100 g (3.5 oz) Butter2-3 Carrots4 Tablespoons Tomato Puree5 Tablespoons Worcestershire SauceSalt & Pepper to Taste120 ml -240 ml (\u00bd cup-1 cup) MilkSunflower Oil Step 2: Directions:. 1. In a large frying pan, heat up a few tablespoons of oil. Saut\u00e9 onion & carrots for 5 minutes before adding minced meat. Break up the meat and cook for about 5 minutes. Add beef stock, tomato puree, peas and Worcestershire sauce. Season with salt and black pepper. Reduce the heat to low-medium and simmer for 35 mins. Taste it. Add more seasoning, if needed. Now you can turn the heat off.2. Transfer the meat mix in an oven-proof dish (and individual ramekin dishes, if using) and top with mashed potatoes. Spread evenly. You can also use a piping bag to pipe the mash over the meat to make it look fancier.3. Bake in a preheated oven at 200\u00b0C/400\u00b0F for 20 minutes or until the mash turns golden brown.4. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["easy-shepherds-pie-recipe_0", "easy-shepherds-pie-recipe_1", "easy-shepherds-pie-recipe_2", "easy-shepherds-pie-recipe_3"]} {"id": "RECIPE_495", "question": "What\u2019s the best way to prepare delicious shredded pork belly tacos for a satisfying meal?", "provenance": [40323], "ground_truth": "Introduction: SHREDDED PORK BELLY TACOS. Occasionally, I get a serious hankering for a street style taco. Usually, when that happens, I'll go with shredded beef or chicken, or even spicy tilapia. When I saw pork belly on sale at the local supermarket, however, I knew I wanted to try something different. Hopefully, this recipe will inspire you to try something new as well.As always, thanks for reading. Step 1: INGREDIENTS. Pork belly is a very decadent cut of meat. It is generally used to make American style bacon. Most of the recipes I found on the internet using pork belly were of the \"how to make bacon\" variety.You will need:2 lbs pork belly. (Depending on where you get it will determine the size. I got mine from the grocery butcher.)1/2 Cup brown sugar2 tsp. chili powder1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp cumin1/4 tsp ground all-spice1.5 tsp sea salt-For this recipe, I procured a 4 lbs belly. However, since I didn't want to use it all for this recipe, I set aside half of it to make bacon.- Step 2: PREP. Combine your spices in a bowl and set aside. As my belly came with skin, I chose to leave it on and make a series of diamond slashes in it to allow the spices to soak in. I placed the meat on a wire rack in a roasting pan and rubbed the spices on heavily. -I placed the remaining spice rub in a bag to use for my bacon-I placed the pan in the fridge for an hour, then heated my oven to 500 degrees Fahrenheit. Step 3: BAKE. I placed the pan in the oven initially for 10 minutes. This allowed the spice mix to melt a little and let the fat and skin on the top crisp slightly. I removed it from the oven and reduced the heat to 220 degrees Fahrenheit.When the oven had cooled slightly, I added 1.5 Cups of water to the bottom of the pan and placed it back in the oven for 90 minutes.After 90 minutes, the internal temperature reached 160 degrees Fahrenheit. I wanted the temperature to hover around this point for as long as possible for collagen in the connective tissues to break down, so I lowered the oven to 195 degrees Fahrenheit and placed the belly back in the oven for another 90 minutes. I also added another 1.5 cups of water to the pan.Now it was time to render the fat a bit. I raised the temperature up to 350 degrees Fahrenheit and removed the rack. I wanted it to braise in it's liquid. After 30 minutes, I flipped the belly skin down and added 2 cups of water and 1 cup of cider vinegar. After that, back into the oven for another 60 minutes. Step 4: REST and SHRED. I removed it from the oven and allow it to rest for 20 minutes. I cut off the skin and the fat cap then I shredded that sucker. I ended up with 3/4 lbs of tender, succulent shredded pork belly. Instead of wasting the skin and fat cap, I decided to make chicharones (also known as lardons) I simply fried the skin pieces in fat until they started popping like pig popcorn. These can be either eaten like they are or added to beans/soups to add flavor. Step 5: SERVE IT UP. I heated up some corn tortillas in an iron skillet and loaded them down with the shredded pork belly, shredded cabbage and lettuce, onions, and tomatoes. With a dash of fresh lime they were delicious! I made another couple of tacos with the shredded cabbage and lettuce, Sriracha, and shredded cheese as well. They were so good I didn't even get to take pictures before they were eaten.I think the pork belly was a success. If you decide to try this for yourself, please tell me how it turned out. Have a great day!", "images_list": ["shredded-pork-belly-tacos_0", "shredded-pork-belly-tacos_1", "shredded-pork-belly-tacos_2", "shredded-pork-belly-tacos_3", "shredded-pork-belly-tacos_4", "shredded-pork-belly-tacos_5"]} {"id": "RECIPE_496", "question": "For making 'Shredded Pork Belly Tacos,' how long should the pork belly rest after baking?", "provenance": [40323], "ground_truth": "To make 'Shredded Pork Belly Tacos,' the pork belly should be allowed to rest for 20 minutes after baking.", "images_list": ["shredded-pork-belly-tacos_4"]} {"id": "RECIPE_497", "question": "What\u2019s the best way to whip up a delicious paleo pumpkin mug muffin quickly?", "provenance": [40324], "ground_truth": "Introduction: Paleo Pumpkin Mug Muffin. These are a really quick and easy breakfast. Gluten free and paleo approved! Step 1: Ingredients. 2 tbsp coconut flour1/4 tsp baking powder (or 1/4 tsp baking soda & pinch of salt)1 tsp stevia or preferred sweetener to taste1 tsp cinnamon or pumpkin pie spiceChocolate chips (optional)1 egg2 tbsp pureed pumpkin or canned pumpkin2 tbsp almond or coconut milk1tsp-1tbsp coconut oil (optional) Step 2: How to Make It. Mix the dry ingredients in your mugAdd the wet ingredients and coconut oil if usingMix everything with a fork until well blended. If you don't blend enough you will have chunks of scrambled egg in your muffin.Place your mug in the microwave for 2 1/2 minutesLet cool in the mug for 1 minuteUse a butter knife to loosen the muffin from the sides of the mugTurn mug upside down over your plate and slightly shake the mug to get the muffin outTop with butter if you wish", "images_list": ["paleo-pumpkin-mug-muffin_0", "paleo-pumpkin-mug-muffin_2"]} {"id": "RECIPE_498", "question": "What are the initial steps for combining the ingredients when making a 'Paleo Pumpkin Mug Muffin'?", "provenance": [40324], "ground_truth": "To make a 'Paleo Pumpkin Mug Muffin,' you should start by mixing the dry ingredients in your mug. Then, add the wet ingredients and coconut oil if you're using it. Finally, mix everything together with a fork until well blended to avoid any chunks of scrambled egg.", "images_list": ["paleo-pumpkin-mug-muffin_2"]} {"id": "RECIPE_499", "question": "What is the best way to prepare a delicious ham and broccoli quiche for a special brunch?", "provenance": [40325], "ground_truth": "Introduction: Ham and Broccoli Quiche. \nThis is one of my favorite dishes to make on a Sunday afternoon. We serve it with a garden salad or fresh fruit. I plan on taking one to my mother in law's house for Mother's day brunch this year! It is pretty simple-follow the basic quiche ratios, add ham and broccoli. I also like to add mild cheddar cheese (sharp cheddar doesn't melt as well).\nIngredients:\n1 frozen pie crust shell, thawed\n1 cup leftover broccoli, chopped into bite size pieces\n1 cup ham, cooked and diced\n5 large eggs\n1/4 cup milk (I used 1%)\n1/4 teaspoon mustard\n1/2 teaspoon dried minced Garlic\n1/2 teaspoon dried chopped onion flakes\n1/4 teaspoon paprika\n1/4 teaspoon parsley (optional)\n1 cup shredded mild Cheddar cheese\nPre-heat oven to 375\u00b0.\nPrick the bottom of the thawed crust with a fork. Bake crust for 10 minutes. Remove from oven.\nDice your ham and broccoli. Saute the ham in a small\u00a0 pan. This removes the excess moisture, and will keep your quiche from becoming soggy. Sprinkle your ham in the bottom of the pie crust.\nBeat the eggs and milk until slightly frothy. Mix in the mustard,garlic,onion flakes,paprika and parsley(optional). Salt and pepper to taste. [I choose to not use any salt, since there is plenty of salt in cheese.]\nPour egg mix into the baked pie crust.\nSprinkle broccoli and cheese (optional) over egg mixture.\nBake at 375\u00b0 for about 30 minutes, or until quiche filling is set and top is ever so slightly browned.\nHINT: tap your quiche. If it bounces back at you, its perfect!", "images_list": ["ham-and-broccoli-quiche_0"]} {"id": "RECIPE_500", "question": "What should you do with the thawed pie crust before adding the filling for the 'Ham and Broccoli Quiche,' and how long should it be baked?", "provenance": [40325], "ground_truth": "Before adding the filling for 'Ham and Broccoli Quiche,' you should prick the bottom of the thawed crust with a fork and bake it for 10 minutes.", "images_list": ["ham-and-broccoli-quiche_0"]} {"id": "RECIPE_501", "question": "What are the essential steps to create delightful rainbow cupcakes at home?", "provenance": [40326], "ground_truth": "Introduction: Rainbow Cupcakes. In my Instructable, I will show you how to make rainbow cupcakes. Rainbow cupcakes are not as difficult as they seem, they are very simple to make. This Instructable is 5 easy steps on how to make Rainbow Cupcakes. Step 1: . First: You gather your ingredients. The ingredients you need are: 1 package of white cake mix (regular size), 1-1/2 cups (12 ounces) of lemon lime soda, neon food coloring, 1 can (16 ounces) of vanilla frosting, and sprinkles (optional). Once you have gathered all your ingredients, you can move on to the next steps.\u00a0 Step 2: . Second: You combine the cake mix and lemon-lime soda. Beat on low speed for 30 seconds or until all the cake batter is mixed. The batter will look and feel weird, but that's how the lemon-lime soda makes it look/feel so\u00a0don't\u00a0worry,\u00a0you're\u00a0doing it right so far. :) Step 3: . Third: Divide the batter among bowls. The amount of bowls you need depends on how much batter you have, which in this case I needed 4. After they are divided equally, add a few drops of food coloring to each bowl; stir until there is no more white cake batter and all the food coloring is evenly mixed. Step 4: . Fourth: Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. If there is batter\u00a0remaining after you have put 1 spoonful in each muffin cup, continue putting a spoonful till all the cake batter is gone or the muffin cup is two-thirds full. Step 5: . Fifth: Once all the batter is gone and evenly divided among the muffin cups, bake them at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Let the cupcakes cool for about 10 minutes before removing them from the pan, then put them on a wire rack to cool completely. Once they are cooled, frost tops and decorate with sprinkles. The sprinkles are optional. Enjoy! :)", "images_list": ["rainbow-cupcakes-1_0", "rainbow-cupcakes-1_1", "rainbow-cupcakes-1_2", "rainbow-cupcakes-1_3", "rainbow-cupcakes-1_4", "rainbow-cupcakes-1_5"]} {"id": "RECIPE_502", "question": "When making 'Rainbow Cupcakes,' how long should they be baked, and how can I ensure they are fully cooked?", "provenance": [40326], "ground_truth": "For 'Rainbow Cupcakes,' you should bake them at 350 degrees for 18-20 minutes. To check for doneness, insert a toothpick near the center; it should come out clean.", "images_list": ["rainbow-cupcakes-1_5"]} {"id": "RECIPE_503", "question": "What is the process for covering the cake board while making 'The Holy Hand Grenade of Antioch Cake,' and how should the fondant be prepared?", "provenance": [40327], "ground_truth": "To cover the cake board for 'The Holy Hand Grenade of Antioch Cake,' start with a 13 x 18 inch piece of plywood covered with heavy-duty foil. Then, roll out about half a batch of marshmallow fondant into a large enough piece to cover the board. Trim the fondant to fit the board using a pizza cutter or sharp instrument.", "images_list": ["the-holy-hand-grenade-of-antioch-cake_2"]} {"id": "RECIPE_504", "question": "What\u2019s the best way to prepare a delightful banana bread using Greek yoghurt for added creaminess?", "provenance": [40328], "ground_truth": "Introduction: Banana Bread (With Greek Yoghurt). Banana bread is a great and healthier treat to share with your loved ones and i have added extra protein and less fat by using 0% fat free greek yoghurt instead of sour cream. This recipe is very simple and is great if you have old bananas that you do not want to throw out. The more brown and soft the better flavour you get!! Step 1: Ingredients. 1 3/4 cup Plain Flour1 Tsp Baking powder1 Tsp Bi-carbonate soda1/2 Tsp salt1/2 cup thick greek yoghurt (I use Chobani's 0%fat free greek yoghurt)1 cup mashed bananas from brown bananas (the more brown/ old the better the flavour)2 Eggs (room temperature)1 1/2 Tsp vanilla bean paste1 Cup sugar (I do 1/2 cup brown and 1/2 cup white caster sugar)112g butter room temperature Step 2: Equipment. 1 Loaf baking tinbaking paper (and a form of grease to make it stick to the pan)electric beatersspatula/scraper, mixing bowlsoven Step 3: Make the Batter. First cream the butter and sugar together until the mixture is light and fluffy. Then add the eggs one at a time, beating between each addition (this ensures even distribution of the eggs). Then add the vanilla, mashed banana and yoghurt and beat. The mixture will be very liquidy at this point. Step 4: Add Dry Ingredients. Next in a separate bowl whish in the baking powder and bi carb soda to the plain flour and make sure t is mixed evenly. Then add this to the liquid mixture in batches until it is all added and combined.Then in your loaf tin, lined wth baking paper pour in the banana bread mixture and spread the mixture evenly in the pan.Place into a preheated oven of 170 Degrees Celcius for about 1 hour (maybe check it at 50 minutes, it depends on your oven) Step 5: SERVE!!. After the banana bread has finished cooking allow it to cool for about 10-15 minutes then remove it and place it on a wire cooling rack to cool completely (Or eat it straight away when it is still warm THIS IS THE BEST!!)Other options is to place it in the toaster or oven before serving.", "images_list": ["banana-bread-with-greek-yoghurt_0", "banana-bread-with-greek-yoghurt_1", "banana-bread-with-greek-yoghurt_2", "banana-bread-with-greek-yoghurt_3", "banana-bread-with-greek-yoghurt_4", "banana-bread-with-greek-yoghurt_5"]} {"id": "RECIPE_505", "question": "What is the recommended baking time and temperature for 'Banana Bread with Greek Yoghurt'?", "provenance": [40328], "ground_truth": "The recommended baking time for 'Banana Bread with Greek Yoghurt' is about 1 hour at a preheated oven temperature of 170 Degrees Celsius, with a suggestion to check it at 50 minutes, depending on your oven.", "images_list": ["banana-bread-with-greek-yoghurt_4"]} {"id": "RECIPE_506", "question": "What ingredients are needed to prepare 'Hollyhock Salad Dressing' and how should they be measured?", "provenance": [40329], "ground_truth": "To prepare 'Hollyhock Salad Dressing,' you will need the following ingredients: 1/3 cup raw apple cider vinegar or apple cider vinegar, 1/3 cup water, 1/3 cup soy sauce, 1-2 minced garlic cloves, 1/2 cup nutritional yeast flakes, 1 1/8 cup coconut oil or another oil of your choice, and kosher salt to taste. Optionally, you can add 1 or 2 organic edible hollyhock flowers. The original recipe was divided in half for this amount.", "images_list": ["hollyhock-salad-dressing_2"]} {"id": "RECIPE_507", "question": "What is the process for preparing a delicious Peruvian punch with alcohol?", "provenance": [40330], "ground_truth": "Introduction: Make Peruvian Punch (alcoholic). Ingredients: Egg whites, Wine (red), Brown Sugar.\nMaterials: a mixer or fork.\nAs for the measurements, it is fairly simple. 3 battered egg whites can serve up to 3 people. For 5 people you need 5 egg whites.Everything else (wine, brown sugar) depends on taste.\nInstructions:\n- Pour egg whites, into a large mixing bowl. Try not to get any yolk in the bowl.\n- Batter with a mixer or a fork until the egg whites have risen to a thick froth.\n-Pour on a couple of spoons of brown sugar, this depends on taste. I usually do two full spoons for the 3 egg whites.\n- Then continue to mix and pour in your favorite red wine. I usually use Tempranillo wine (my favorite red)\n- Then serve on a wine glass and top it with grated cinnamon.\n-Also, if you want more wine, serve yourself more. It is never too much.", "images_list": ["make-peruvian-punch-alcoholic_0"]} {"id": "RECIPE_508", "question": "What should you do with the egg whites before adding the other ingredients in the recipe for 'Make Peruvian Punch (alcoholic)'?", "provenance": [40330], "ground_truth": "Before adding the other ingredients in the recipe for 'Make Peruvian Punch (alcoholic),' you should pour the egg whites into a large mixing bowl and batter them with a mixer or a fork until they have risen to a thick froth.", "images_list": ["make-peruvian-punch-alcoholic_0"]} {"id": "RECIPE_509", "question": "What\u2019s the best way to create a delicious strawberry and lemon curd pie with whole wheat crust?", "provenance": [40331], "ground_truth": "Introduction: C(ircumference)/d(iameter) = Pi! As Represented by My Strawberry & Lemon Curd Whole Wheat Pie. This recipe is for a strawberry and lemon curd pie with a whole wheat pate brisee.\nI used this pie to represent\u00a0Pi is equal to Circumference divided by diameter. In the picture above, the outer crust forms a C (for circumference), with a line through the middle representing its diameter (note\u00a0by the \"d\")\u00a0and a division sign.\u00a0 At the edges of the C is an equals sign which all together represents \"C/d = pi(e)\"\nEnjoy! Step 1: Make the Pate Brisee. Please Note: You'll need to make the pate brisee at least a half hour before you're ready to make your pie.\nIngredients\n1 and 1/4 cups white flour\n1 and 1/4 cups whole wheat flour\n1 stick plus 2 tbsp very cold butter (10 tbsp total)\n1/2 tsp salt\n1 tsp sugar\niced water *\n*Have a full cup of water ready with a tablespoon handy. You'll need to add at least 7 tablespoons and may need to add more depending on your flour, humidity in the air, etc.\nTo make:\nMix the flour, salt and sugar in a bowl\nCut the butter into small cubes and mix into the flour until it resembles cornmeal. There shouldn't be any big chunks of butter. I used a fork, but it might be easier to use a pastry cutter.\nGradually add water a couple spoonfuls at a time and mix until it forms a dough. It should stick, but not be too wet.\u00a0 I needed about 14 tablespoons.\nDivide the dough into two, shape into discs, and wrap in plastic wrap.\u00a0 Refridgerate for at least 30 minutes. Step 2: Get Ready to Make the Pie (or Pi). \n\tTake the Pate Brisee out of the refrigerator and preheat the oven to 425 degrees. Step 3: Make the Strawberry Filling. \n\tIngredients:\n\t2 10oz bags of frozen strawberries, thawed\n\t2-3 tbsp. of granulated sugar (depend on how sweet the strawberries are)\n\t2 tbsp of flour\n\t1 tsp vanilla extract\n\tTo make:\n\tIn a bowl,\u00a0combine strawberries, sugar, flour, and vanilla until well mixed.\u00a0\u00a0Set aside. Step 4: Assemble and Bake the Pie. You'll need:\nA pie pan\nPrepared pate brisee, that's been out of the refrigerator for a bit\nSome flour for dusting\nYour strawberry filling\n3 tbsp of lemon curd (I used jarred)\nA few tablespoons of milk and some sugar (for brushing onto the dough)\n& a cookie sheet, just in case there's some spillage in the oven\nConfectioners' Sugar, for later.\nOn a floured surface, roll out one of the crusts until it's large enough (plus a little slack) to fit in your pie pan.\u00a0\nCarefully put it in the pie pan.\nRoll out the second pie crust. (For this contest, I cut this second crust into a C, a line to represent the diameter and a division symbol, the letter d, and an equals symbol (=)).\nSpread the lemon curd evenly on top of the bottom layer of the crust.\u00a0 Top with the strawberry filling and spread until it's evenly distributed.\u00a0\nTop with second pie crust.\u00a0 Crimp the edges of the bottom and top crusts (I used a fork).\u00a0 Brush of milk and dust with granulated sugar.\u00a0 *If you're using the full second crust on top, cut a few slits to let any steam out while baking.\nPut the pie on the cookie sheet.\u00a0 Cover the edges with a few strips of foil.\u00a0 Bake for 45 minutes (rotate halfway through), remove the foil and bake for another 15.\u00a0\nLet the pie cool completely on a cooling rack and then dust with confectioners' sugar.\u00a0 (For the contest, I covered the \"exposed\" part of the pie with parchment paper and only dusted the crust with sugar). Cut, eat, and enjoy!", "images_list": ["circumferencediameter-pi-as-represented-by_0", "circumferencediameter-pi-as-represented-by_1", "circumferencediameter-pi-as-represented-by_2", "circumferencediameter-pi-as-represented-by_3", "circumferencediameter-pi-as-represented-by_4"]} {"id": "RECIPE_510", "question": "What are the steps for rolling out the pie crust and preparing the second pie crust for 'C(ircumference)/d(iameter) = Pi! As Represented by My Strawberry & Lemon Curd Whole Wheat Pie'?", "provenance": [40331], "ground_truth": "To prepare 'C(ircumference)/d(iameter) = Pi! As Represented by My Strawberry & Lemon Curd Whole Wheat Pie,' roll out one of the crusts on a floured surface until it's large enough to fit in your pie pan. For the second pie crust, roll it out and cut it into shapes representing a C, a diameter line, a division symbol, the letter d, and an equals symbol (=).", "images_list": ["circumferencediameter-pi-as-represented-by_4"]} {"id": "RECIPE_511", "question": "How should the dough be prepared for making 'Fried Spinach Bonda - Who's Hungry' to ensure it has the right consistency for frying?", "provenance": [40332], "ground_truth": "To prepare the dough for 'Fried Spinach Bonda - Who's Hungry,' you should use Besan or Bengal Gram Flour to create a semi-solid dough, adding the flour gradually to maintain a higher vegetable content. Importantly, do not add any water, as the Palak/Spinach leaves and Onions will provide the necessary moisture.", "images_list": ["fried-spinach-bonda-whos-hungry-1_4"]} {"id": "RECIPE_512", "question": "What is the overall process for creating delightful mini apple tarts from scratch?", "provenance": [40333], "ground_truth": "Introduction: Mini Apple Tarts. A delicious apple tart warm or cold. A while back I bought mini tart shells imagining I would be using them weekly. Well, It's been almost a year since I bought them, still unused. I decided today was the day I created something tasty with these pans! Step 1: The Dough. For the dough I mixed 1/2 cup of margarine with 1/4 cup of sugar until just mixed. I then added 1 1/2 cups of flour that had a pinch of salt, 1/2 tsp of cinnamon, a pinch of ginger and a pinch of nutmeg already sifted in. Mix your dough until just combined and no more. Wrap up your dough and put it in the fridge for about 40 minutes. Step 2: Rolling the Dough. Roll your dough out to about 1/4 inch and lay it in your tart shell pans. I used a fork to poke holes in the dough so when it baked the air bubbles could escape and leave the finished product without air bubbles. I baked these in a 400 degree oven until they were almost golden brown (8-10 minutes but keep and eye on them because my oven is kinda wonky). Pull your shells out and brush them with a thin coat of beaten egg, this will keep your shells nice and crisp once all of the wet filling is added. Put them back in the oven until everything is a light golden brown. Pull your shells out and leave them to cool. Step 3: The Filling. I cut up 3 Macintosh apples (use your favorite) roughly and put them in a pot with the juice and zest of half a lemon, 2 1/2 tablespoons of brown sugar, 1 tablespoon of margarine, 1 tsp cinnamon and 1/4 tsp of both ginger and nutmeg. I cooked this on medium heat until the apples were nice and soft. Leave this mixture to cool slightly. Step 4: Apples on Top. I took another 3 macs, cored them and sliced them up. These will be put on top to make our tart pretty. I left them soaking in water with lemon juice to help keep them from discoloring. If you were working with a firmer apple you could cook these down a bit but at the end we will be broiling these apples and I found mine softened to a good consistency like that. Step 5: Filling Your Tarts. With all of my elements slightly cooled I even divided my apple filling between all 7 tart shells. One top I tried to fan out my apples into a nice pattern but they were a little large to do what I had intended. Lay them however you would like and sprinkle with a touch of white sugar and cinnamon, then broil in the oven to just melt the sugar. I am a huge fan of pies and tarts cold but I have to admit I couldn't wait until they cooled off and they were delicious then as well :)", "images_list": ["mini-apple-tarts_0", "mini-apple-tarts_1", "mini-apple-tarts_2", "mini-apple-tarts_3", "mini-apple-tarts_4", "mini-apple-tarts_5"]} {"id": "RECIPE_513", "question": "After mixing the ingredients for 'Mini Apple Tarts,' what should be done with the dough before rolling it out?", "provenance": [40333], "ground_truth": "After mixing the ingredients for 'Mini Apple Tarts,' the dough should be wrapped up and put in the fridge for about 40 minutes.", "images_list": ["mini-apple-tarts_1"]} {"id": "RECIPE_514", "question": "What\u2019s the best way to prepare delicious bacon and corn nuggets for a fun gathering?", "provenance": [40334], "ground_truth": "Introduction: Bacon and Corn Nuggets (plus Variations). Depending on what all you put in these, they could be an entire meal that you can pick up, and eat.\nWe used to make a batch on Sunday evening, and have with beer while watching football.\nThey can be a yummy warm vegetarian meal, or served as a side dish, or appetizer.\nThese are good left-over the next day. They aren't as crunchy as when they were first cooked, but make a really good breakfast.\nThey are GREAT to grab and go as you head out the door to work or school.\nI love corn, but have naver liked corn in other dishes.....this is the one exception! Step 1: Step 1 the Recipe and Options. I will add variations at the endINGREDIENTS\n1 box of your favorite corn muffin mix. I used JIFFY because it's readily available (at least in the US) and is VERY inexpensive.\n1 C frozen corn thawed (fresh may be used)\n2 whole eggs\n4 slices of bacon cooked, and crumbled\n1/2 C chopped onion\n1/2 C chopped red bell pepper\u00a0\nOil for fryingVARIATIONS\n\u00a02 cups of corn\nGreen Bell Pepper or a combination of sweet and hot peppers\n1/2 - 1 cup shredded cheddar cheese\n1.5 Tablespoons of any combination of spices like Garlic, Rosemary, Thyme, Basil\nSprinkle with Freshly ground sea salt or Parmesan cheese while still hot Step 2: Step 2 the Tools, and Method (chop and Mix). TOOLS\nSharp Knife\nCutting Board\nMeasuring Cups\nMeasuring Spoons\nFork, or wisk\nMedium Bowl\nMedium sauce pan, or deep fryer\nCandy thermometer\nPaper towels\nPlateMETHOD\nCook bacon by whichever method you prefer. When it is cooled, crumble it into bowl.\nWhile the bacon is cooling, chop the veggies and add to the bowl.\nCombine the rest of the ingredients....EXCEPT the oil, \u00a0to the bowl and mix well. Step 3: Step 3 Heat, and Sizzle. Heat about 2 inches of the oil in the sauce pan to 350\u00b0 (use a thermometer)\nDrop batter by rounded Tablespoon into oil, using caution to hold the spoon close to the hot oil to avoid splatter. Step 4: Step 4 Cook, and Flip (turn). Turn/turn once, Fry until golden brown on both sides, and cooked through.\nRemove to paper towels to drain. Step 5: Step 5 SERVE, and Enjoy. Serve as an appetizer with a dip (use Ranch Dressing) or make your own using Mayo and Mustard or Salsa\nServe with fresh ground sea salt or Parmesan Cheese\nServe with a little warm syrup, or a dusting of sugar\u00a0for breakfast", "images_list": ["bacon-and-corn-nuggets-plus-variations_0", "bacon-and-corn-nuggets-plus-variations_1", "bacon-and-corn-nuggets-plus-variations_2", "bacon-and-corn-nuggets-plus-variations_3", "bacon-and-corn-nuggets-plus-variations_4", "bacon-and-corn-nuggets-plus-variations_5"]} {"id": "RECIPE_515", "question": "In the recipe for 'Walnut & Date Loaf,' how should the dates be prepared before using them?", "provenance": [40335], "ground_truth": "In the recipe for 'Walnut & Date Loaf,' the dates should be placed in a bowl and covered with boiling water, then left to sit for about 5-10 minutes to ensure they are properly hydrated.", "images_list": []} {"id": "RECIPE_516", "question": "What\u2019s the best way to whip up a potato salad that will truly impress my friends at a picnic?", "provenance": [40336], "ground_truth": "Introduction: Impress Your Friends Potato Salad. So, can't cook, got a memorial day picnic to go to. Want to impress the boss, girl, guy, friends? Can't buy that store bought stuff makes you look cheap and uninterested. so FAKIN MAKE IT! what you need: 5 lb bag of all purpose potatoes. medium size sweet onion\u00a0 whole chives Hellman's mayo. (don't skimp on this one or use miracle whip cause that is just gross) Italian dressing (I use Newman's or kens steak house, cause they have a bolder flavor) So its gonna be a while but there is down time between steps.\u00a0 1. get a bowl you want to use for the salad. 2 put on a big ol' pot of water to boil. 3. peel the taters, cut 'em up into chunks bigger than a bite less than a mouthful and fill the bowl about 3/4 the way.\u00a0 4. cut up the onion i use a bout a tennis ball size onion per half a bag.\u00a0 5. throw it all in the pot. don't let the boiling water scald you! 6. let it cook. cooking time depends on how much you got in there and the size of the chunk. you want it to be cooked enough to retain shape but soft enough that it can be fork split without effort. 15-30 mins.\u00a0 7. chop a few chives up for taste and look. i use the whole thing put it in the bowl 8. once its cooked drain the water, put the taters in the bowl. 9. while its still warm put some Italian dressing on it . enough to coat it gently stir it and let it cool for 10-15 mins\u00a0 10. add mayo to taste. and put it in the fridge. \u00a0 11. serve it up like a boss\u00a0 simple, easy and tastes great and costs cheap.\u00a0", "images_list": ["impress-your-friends-potato-salad_0"]} {"id": "RECIPE_517", "question": "After cooking the potatoes for 'Impress Your Friends Potato Salad,' what should you do with them while they are still warm?", "provenance": [40336], "ground_truth": "After cooking the potatoes for 'Impress Your Friends Potato Salad,' you should drain them and put them in a bowl while they are still warm, then gently coat them with Italian dressing.", "images_list": ["impress-your-friends-potato-salad_0"]} {"id": "RECIPE_518", "question": "What\u2019s the best way to prepare a delicious bacon-wrapped meatloaf maki roll that combines two favorite dishes?", "provenance": [40337], "ground_truth": "Introduction: Bacon Wrapped Meatloaf Maki Roll . A really simple and delicious take on a old classic I love sushi and I love meatloaf with bacon so why not combine them? prep time - 20 mins cooking time 1 hour** there are many different ways and styles to make this sort of thing that can be found online, this is one of many that I made my own and, enjoy that I would like to share with you** Feel free to add or remove items to make this your own Step 1: Prep Ingredients. Grab and prep ingredients 1 - 1 lb - Ground Beef 2 - 1/2 cup Chives or green onion 3 - 1 tbs Red Pepper flake 4 - 2 tbs - Garlic powder 5 - Favorite potato chip flavor 6 - 3-5 tbs BBQ Sauce 7 - 1 tbs Olive Oil 8 - 3-5 tbs Dijon Mustard or honey Mustard 9 - Cheddar Cheese 10 - 1 lb - BaconSalt and Pepper to tasteCrush potato chips so you have about 1 cup Combine First 8 ingredients in a large mixing bow (half of the crushed potato chips) and mix until blended Step 2: Wrapping It Up . 1 - lay all bacon down slightly over lapping on a piece of cling wrap.2 - slowly spoon beef mixture onto the bacon and spread until almost covered leaving some space at the sides and ends to close the roll up.3 - Place cheese near what ever end you plan on rolling from 4 - use the cling wrap to begin rolling and once started use your hands to form and finish the roll5 - tuck in the ends to help seal in the cheese. Step 3: Cooking and Coating . ***Make sure to line your pan with tinfoil to help with clean up.***1 - Place rolls on a something to raise them up slightly from the pan to allow for better air flow. 2 - Place in a preheated oven of 375 and cook for 1 hour turn once halfway.Remove from oven allow to sit for 5 - 10 min to cool slightly.3 - now in what ever dish you would like use some parchment paper and the remaining crushed potato chips and roll the Roll to coat evenly. Step 4: Serving . Now after fully coated to your liking use a sharp knife and slice into serving sized pieces. Serve with sauce like sweet chili or a BBQ sauce and don't forget the chopsticks !!These are so good and are just as great completely cold the next day. ", "images_list": ["bacon-wrapped-meatloaf-maki-roll_0", "bacon-wrapped-meatloaf-maki-roll_1", "bacon-wrapped-meatloaf-maki-roll_2", "bacon-wrapped-meatloaf-maki-roll_3", "bacon-wrapped-meatloaf-maki-roll_4"]} {"id": "RECIPE_519", "question": "What are the steps to wrap bacon around the meat mixture for making 'Bacon Wrapped Meatloaf Maki Roll'?", "provenance": [40337], "ground_truth": "To wrap the bacon around the meat mixture for 'Bacon Wrapped Meatloaf Maki Roll,' lay the bacon down slightly overlapping on a piece of cling wrap, then spoon the beef mixture onto the bacon and spread it until almost covered, leaving some space at the sides and ends. Next, place cheese near the end you plan on rolling from. Use the cling wrap to begin rolling, and once started, use your hands to form and finish the roll. Finally, tuck in the ends to help seal in the cheese.", "images_list": ["bacon-wrapped-meatloaf-maki-roll_2"]} {"id": "RECIPE_520", "question": "What\u2019s the best way to whip up some festive pumpkin patch cakes for a fall celebration?", "provenance": [40338], "ground_truth": "Introduction: Pumpkin Patch Cakes. these\u00a0pumpkin cakes are an easy way to spruce up your fall party or get together.\u00a0\nstep 1:\nmix, pour, and bake any flavor cake batter into a\u00a0pumpkin\u00a0shaped pan. (we used the pampered chef pan)\u00a0\nstep 2:\nremove and apply orange icing to the outside of cake once done.\nstep 3:\u00a0\npaint marshmallows with green food coloring to make stem and leaves.\nstep 4:\napply vines by using green icing.\nand\u00a0that's\u00a0it ;)", "images_list": ["pumpkin-patch-cakes_0"]} {"id": "RECIPE_521", "question": "After removing the cake from the pan for 'Pumpkin Patch Cakes,' what is the next step you should take?", "provenance": [40338], "ground_truth": "After removing the cake from the pan for 'Pumpkin Patch Cakes,' you should apply orange icing to the outside of the cake once done.", "images_list": ["pumpkin-patch-cakes_0"]} {"id": "RECIPE_522", "question": "What is the process for creating delightful dark chocolate and coconut shortbread at home?", "provenance": [40339], "ground_truth": "Introduction: Dark Chocolate and Coconut Shortbread. Just like chocolate and salted caramel, dark chocolate and coconut seem to be recurring flavours whenever I feel like baking. They are a classic combination that really works and these shortbread showcase the flavours perfectly. This recipe will give you a wonderfully crumbly and buttery shortbread perfect with your morning coffee or afternoon tea.\nIf you enjoy this recipe don't forget to check out my blog for more recipe ideas. \u00a0http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. 230g butter, at room temperature\n110g caster sugar (I like to use golden for flavour)\nGood pinch of salt\n260g plain flour\n80g ground rice\n100g dark chocolate chunks\n70g dessicated coconut (I forgot to take a picture before toasting it so the coconut in the picture is already toasted)\nExtra caster sugar for finishing Step 2: . Place the coconut into a dry frying pan or skillet and toast the coconut over a low-medium heat until just golden. Take care with this stage because the coconut will burn if you\u2019re not careful. Transfer the coconut from the pan and leave to cool in a bowl Step 3: . Using a wooden spoon cream the butter in a large bowl until soft then beat in the sugar and salt.\nSift in the flour and ground rice and mix until the mixture resembles breadcrumbs.\nAdd the toasted coconut and chocolate chunks and mix together gently then use your hands to bring the mixture together into a ball of dough. Try not to handle the mixture too much otherwise you will end up with tough cookies. If the mixture doesn\u2019t come together add a little extra butter. Step 4: . Turn the mixture out onto a wide piece of cling film and form into either a cylindrical or square shaped log, cover with the cling film then chill in the fridge for at least 30 minutes. Step 5: . When ready to cook, preheat the oven to 150C. Remove the cling film from the chilled dough log then cut off slices about 1 cm thick .\nPlace the slices on to a baking tray lined with baking parchment then bake for about 20 minutes or until cooked through, but not browned. Take out of the oven then sprinkle with the extra caster sugar and transfer to a wire rack to cook completely.", "images_list": ["dark-chocolate-and-coconut-shortbread_0", "dark-chocolate-and-coconut-shortbread_1", "dark-chocolate-and-coconut-shortbread_2", "dark-chocolate-and-coconut-shortbread_3", "dark-chocolate-and-coconut-shortbread_4", "dark-chocolate-and-coconut-shortbread_5"]} {"id": "RECIPE_523", "question": "In the recipe for 'Dark Chocolate and Coconut Shortbread,' how do you prepare the coconut before adding it to the dough?", "provenance": [40339], "ground_truth": "To prepare the coconut for 'Dark Chocolate and Coconut Shortbread,' you need to place it into a dry frying pan or skillet and toast it over low-medium heat until it turns just golden.", "images_list": ["dark-chocolate-and-coconut-shortbread_2"]} {"id": "RECIPE_524", "question": "What specific technique should you use to remove the cork when opening a bottle of wine?", "provenance": [40340], "ground_truth": "To properly remove the cork when opening a bottle of wine, you should use the wine key's foot to leverage the cork out of the bottle gently. Be careful not to pull the cork all the way out using the corkscrew. Once the cork is fully extended using the foot, wrap your hand around the exposed cork and pull it out.", "images_list": ["how-to-open-and-enjoy-a-bottle-of-wine_3"]} {"id": "RECIPE_525", "question": "What precautions should I take while preparing the peppers for making 'Extreme Hot Sauce From Scratch'?", "provenance": [40341], "ground_truth": "When preparing the peppers for 'Extreme Hot Sauce From Scratch,' it is crucial to wear gloves while cutting the peppers to avoid skin irritation. Additionally, you should wash your hands with warm water and soap after handling the peppers to prevent accidental contact with your face or eyes.", "images_list": ["extreme-hot-sauce-from-scratch_2"]} {"id": "RECIPE_526", "question": "What do you need to do to the croutons when preparing 'man-food' before adding them to the horseradish?", "provenance": [40342], "ground_truth": "To prepare 'man-food,' you should crush the croutons into a fineish powder before adding them to the horseradish.", "images_list": ["man-food_2"]} {"id": "RECIPE_527", "question": "What is the best way to prepare Asian Pork with Soba Noodles for a delicious meal?", "provenance": [40343], "ground_truth": "Introduction: Asian Pork With Soba Noodles. Asian Pork with Soba Noodles\nServings- 2 large\n1/2 cup soy sauce\n1/2 cup brown sugar\n2 tbsp rice wine vinegar\n1 tsp sesame oil\n1 inch piece fresh ginger, peeled and chopped\n1/4 tsp red pepper\nPork tenderloin\n1/2 pack of soba noodles\n1/4 cup chopped peanuts\nOver medium heat in a deep skillet, combine soy sauce, sugar, vinegar, oil, ginger, and red pepper. Add trimmed and cubed pork, cook through, turning pieces and stirring liquid as needed, about 18 minutes\nMeanwhile, cook soba noodles to package instructions\nAdd noodles to pork mixture, stir, serve- topped with peanuts", "images_list": ["asian-pork-with-soba-noodles_0"]} {"id": "RECIPE_528", "question": "For making 'Asian Pork With Soba Noodles,' how long should the pork be cooked in the skillet, and what technique ensures that it is cooked through?", "provenance": [40343], "ground_truth": "To make 'Asian Pork With Soba Noodles,' the pork should be cooked in the skillet for about 18 minutes. To ensure it's cooked through, it's important to turn the pieces and stir the liquid as needed during cooking.", "images_list": ["asian-pork-with-soba-noodles_0"]} {"id": "RECIPE_529", "question": "What\u2019s the best way to prepare delicious banana bread pancakes that are gluten-free?", "provenance": [40344], "ground_truth": "Introduction: Banana Bread Pancakes (gluten Free). These pancakes are easy, quick (ready in under 10 minutes), and taste just like banana bread!\u00a0\u00a0 I love that they are fluffy and taste like regular pancakes, even though they are gluten free.\u00a0 You could leave out the chocolate chips and make these plain (or substitute blueberries)....but I think dark chocolate makes everything taste better :)Ingredients: 2 ripe bananas, cut into chunks (use medium sized bananas, or you can use 1.5 giant bananas) 3 eggs 2/3 cup certified gluten free rolled oats pinch of salt bittersweet chocolate chipsInstructions: 1.\u00a0 Preheat your electric griddle to 350 degrees F. 2.\u00a0 In your food processor, put the bananas, eggs, oats and salt.\u00a0 Process on high speed until completely smooth.\u00a0 Scrape down the sides of the bowl with a rubber spatula and mix again until there are no lumps. 3.\u00a0 Pour your batter into a bowl.\u00a0 Using a 1/4 cup measuring cup, scoop the batter onto your griddle.\u00a0 This will make perfectly round 4-5 inch pancakes.\u00a0\u00a0 Sprinkle the pancakes with chocolate chips (or blueberries....). 4.\u00a0 Cook until bubbles form on the surface and begin to pop.\u00a0 Flip over and cook for another 60-90\u00a0seconds. 5.\u00a0 Serve immediately (I serve these plain because the chocolate chips make them sweet enough).\u00a0\u00a0 These also freeze well...defrost them in the fridge overnight and reheat in the microwave. Makes 9 four inch pancakes.\u00a0Notes:\u00a0 My 3 year old has two opinions of food...its either delicious and he will eat it,\u00a0or \"NOT delicious\" and he spits it out (charming, I know).\u00a0 These pancakes happily\u00a0fall into the former category!\u00a0 He ate his entire breakfast and asked for seconds.\u00a0 They are so quick and easy....the perfect way to use up ripe bananas!\u00a0 Sometimes I also throw in a handful of chopped walnuts :)", "images_list": ["banana-bread-pancakes-gluten-free_0"]} {"id": "RECIPE_530", "question": "What are the specific ingredients and their amounts needed to make 'Banana Bread Pancakes (gluten Free)' before processing in the food processor?", "provenance": [40344], "ground_truth": "To make 'Banana Bread Pancakes (gluten Free),' you will need 2 ripe bananas cut into chunks, 3 eggs, 2/3 cup of certified gluten free rolled oats, and a pinch of salt before processing in the food processor.", "images_list": ["banana-bread-pancakes-gluten-free_0"]} {"id": "RECIPE_531", "question": "In the recipe 'Apple Pie Apple Cookie,' what ingredients are required for the apple pie filling, and how should the Granny Smith apple be prepared?", "provenance": [40345], "ground_truth": "In the recipe 'Apple Pie Apple Cookie,' the ingredients for the apple pie filling include Granny Smith apples, 3/4 tablespoon of butter, and 1 tablespoon of cinnamon. The Granny Smith apple should be cut into 1/2 cm cubes or minced before mixing it with the other ingredients.", "images_list": ["apple-pie-apple-cookie_6"]} {"id": "RECIPE_532", "question": "What\u2019s the best way to whip up a delicious California Chicken Salad at home?", "provenance": [40346], "ground_truth": "Introduction: California Chicken Salad. Thing\u2019s You\u2019ll Need Chicken Leftovers Light Mayo Avocado Horseradish Cilantro Green Onions Red Onions Celery Rolls Sea Salt, Black Pepper Sriracha (optional) Step 1: Chicken and Vegetable Prep. Tip #1 When using leftovers roasted chicken gives a great flavor! First prep your leftover chicken. Do this by removing from the bone, then using a large knife to chop it up finely. Next prep you veggies.\u00a0 Dice up red onions, celery, green onions, and cilantro.\u00a0 Set aside.\u00a0 Then take an avocado remove it from the shell and mix it up with cilantro until smooth. Step 2: Toss It Up. Tip #2\u00a0 Taste as you go to add in or adjust flavors! Next throw your chicken and veggies together with about a 3:1 ratio of mayo to horseradish sauce. Mix it up until well incorporated. Now time to add in the avocado mixture.\u00a0 After mixing this in adjust to your taste buds by adding in salt, black pepper, more mayo or horseradish sauce. Refrigerate and serve on a toasted bun. Step 3: Suggestions. Suggestions: Top it off with Sriracha for an extra kick For a healthier option serve on a warm whole wheat wrap. Serve with a side of tortilla chips or topped off with sour cream.", "images_list": ["california-chicken-salad_0", "california-chicken-salad_1", "california-chicken-salad_2", "california-chicken-salad_3"]} {"id": "RECIPE_533", "question": "What is the recommended ratio of mayo to horseradish sauce for mixing into the California Chicken Salad?", "provenance": [40346], "ground_truth": "For mixing into the California Chicken Salad, the recommended ratio of mayo to horseradish sauce is about 3:1.", "images_list": ["california-chicken-salad_2"]} {"id": "RECIPE_534", "question": "What is the best way to whip up a batch of spicy black bean and coffee brownies that everyone will love?", "provenance": [40347], "ground_truth": "Introduction: Spicy Black Bean and Coffee Brownies. Besides being absolutely delicious, these unusual brownies also happen to be gluten free! They contain no flour of any kind, relying on eggs for their light fluffy texture and beans for their body. The combination of chocolate, butter, coffee and spice balanced by a moderate amount of sugar make this an ideal adult brownie. Step 1: Ingredients. 8 ounces bittersweet chocolate1 stick (1/4 pound) unsalted butter1 1/2 cup cooked black beans (or one 15.5oz can), well drained1 tablespoon vanilla extract2 teaspoons finely ground espresso beans1 tablespoon chili powder1 teaspoon nutmeg1/4 teaspoon sea salt6 large eggs, separated1/2 cup sugar Step 2: Preparation. Pre-heat oven to 325\u00b0FIn a double boiler (or over low heat if you don't have a double boiler), melt the butter and chocolate.Mash the beans (preferably by hand) until smooth.Add vanilla, egg yolks, espresso, salt, sugar, chili powder and nutmeg. Slowly pour the melted chocolate and butter into the mix, stirring to prevent the egg yolks from cooking.Beat egg whites until stiff but not dry.Gently fold the chocolate mixture into the egg whites. Note: It is important to understand the difference between \"mixing\" and \"folding.\" You mix ingredients by beating them with a fork, spoon, or in a mixer or food processor. When you fold ingredients together you should use a soft spatula and you must do it by hand. Your goal is to blend the ingredients while preserving the lightness of the texture (usually you're folding beaten egg whites with some other heavier combination of ingredients). I prefer to put small portions of the heavier ingredients into my egg whites, then mix by scraping the bottom of the bowl and gently \"folding\" the ingredients over the egg whites. I add more of the heavy mix before the first batch is completely blended, and at the end slice through the remaining blobs of unmixed egg whites.Pour into a baking pan (approximately 9\" by 13\") and bake for approximately 25 minutes. There's no need to grease the pan. To test for doneness, insert a toothpick or small knife into the brownies. If it comes out clean, you're done.Allow to cool completely before digging in!", "images_list": ["spicy-black-bean-and-coffee-brownies_0", "spicy-black-bean-and-coffee-brownies_1", "spicy-black-bean-and-coffee-brownies_2"]} {"id": "RECIPE_535", "question": "In the preparation of 'Spicy Black Bean and Coffee Brownies,' what is the technique for folding the chocolate mixture into the egg whites, and why is it crucial for maintaining the texture?", "provenance": [40347], "ground_truth": "In preparing 'Spicy Black Bean and Coffee Brownies,' the technique for folding the chocolate mixture into the egg whites involves using a soft spatula to gently blend the ingredients by hand. This is crucial for maintaining the lightness of the texture in the brownies.", "images_list": ["spicy-black-bean-and-coffee-brownies_2"]} {"id": "RECIPE_536", "question": "What\u2019s the best way to prepare a fun and playful spaghetti and hot dog dish for kids?", "provenance": [40348], "ground_truth": "Introduction: Kids Lunch! Spaghetti and Hot Dogs!. My 3 kids had a complete BLAST making this!\nHot Dog Spaghetti!\nBasically kid friendly spaghetti and meatballs! Step 1: Skewer the Dogs!. Using hard spaghetti pasta...we used angel hair...\nSkewer them right through hot dog slices!\nThe more the merrier!\nThey end up looking like weird hot dog kabobs! Step 2: Boil, Boil, Toil and Trouble!. Boil the pasta kabobs in hot water.\nTakes as long as just cooking pasta!\u00a0 Follow package instructions!\n(ours took about 7 minutes) Step 3: Enjoy!. The kiddos loved eating their \"wormy hot dogs\"...\nWe topped it off with some spaghetti sauce!\n(disclaimer...I didn't taste it, but I am sure it tastes like pasta and hot dogs)\n:)", "images_list": ["kids-lunch-spaghetti-and-hot-dogs_0", "kids-lunch-spaghetti-and-hot-dogs_1", "kids-lunch-spaghetti-and-hot-dogs_2", "kids-lunch-spaghetti-and-hot-dogs_3"]} {"id": "RECIPE_537", "question": "How should the hot dogs be prepared for the 'Kids Lunch! Spaghetti and Hot Dogs' dish?", "provenance": [40348], "ground_truth": "To prepare the hot dogs for 'Kids Lunch! Spaghetti and Hot Dogs,' you should skewer them with hard spaghetti pasta, creating what resembles 'weird hot dog kabobs.'", "images_list": ["kids-lunch-spaghetti-and-hot-dogs_1"]} {"id": "RECIPE_538", "question": "What are some effective ways to maximize the use of fresh herbs and spices in my cooking?", "provenance": [40349], "ground_truth": "Introduction: Make More of Fresh Herbs and Spices. You've been to the market and got carried away buying the ingredients for a Thai curry... Now how do you avoid wasting all those herbs and spices? In my house we eat lots of spicy food, but I still find I don't use all of that bunch of coriander before it goes limp and tired in the fridge.So here are some ways to get more use from your herbs and spices. Step 1: In the Fridge. Wash leafy herbs like coriander and parsley and dry in a salad spinner. Put in a plastic container on a layer of paper towel and keep in the salad crisper. This also works for bagged salads. Lasts several days longer than if left in the bag.Chillies, lemon grass and ginger will keep for a week or so in the salad crisper. Step 2: Freezing Spices. Lemon grass, curry leaves and kaffir lime leaves keep beautifully in a plastic bag in the freezer. Use straight from the freezer.I use the food processor to slice chillies, then use them from frozen in curries and on pizzas.Ginger and garlic can be grated or chopped finely and frozen in ice cube trays. Better and cheaper than the jars you can buy. Step 3: Freezing Leafy Herbs. Use a food processor to chop the herbs, removing large stalks. Transfer to a plastic container, label and freeze immediately. Stir straight into curries, stir-fries or stews.I keep coriander and parsley always, and freeze dill and mint when I have them to spare.Large parsley and coriander stalks can be frozen separately and used to make stock.Basil is better made into pesto.", "images_list": ["make-more-of-fresh-herbs-and-spices_0", "make-more-of-fresh-herbs-and-spices_1", "make-more-of-fresh-herbs-and-spices_2", "make-more-of-fresh-herbs-and-spices_3"]} {"id": "RECIPE_539", "question": "How should leafy herbs like coriander and parsley be stored in the fridge to last longer when preparing 'Make More of Fresh Herbs and Spices'?", "provenance": [40349], "ground_truth": "To make 'Make More of Fresh Herbs and Spices,' leafy herbs like coriander and parsley should be washed and dried in a salad spinner, then placed in a plastic container on a layer of paper towel and kept in the salad crisper. This method lasts several days longer than if left in the bag.", "images_list": ["make-more-of-fresh-herbs-and-spices_1"]} {"id": "RECIPE_540", "question": "What\u2019s the overall process for crafting a severed arm cake that\u2019s both spooky and delicious?", "provenance": [40350], "ground_truth": "Introduction: Severed Arm Cake. For a interestingly bothersome yet kinda cool Halloween cake, I decided to create a severed arm. Yup...that's right. It's gorey, slightly realistic, a little bothersome and gross but it's all cake after all - and hey, that's Halloween for ya. This is indeed quite simpler than it looks, especially if you have a good hand with rolled cakes (pumpkin roll, etc.)You'll Need:Jelly roll pan (or 9x14 pan)Cake batter (1/2 the amount)Maroon or red colored frostingStrawberry cake fillingMaroon or red food colorwaterBlack fondantSkin tone (any shade) fondantBrown petal dustYellow petal dustParchment paperSpatula or knife Step 1: Jelly Roll. We're going to start off by making a rolled cake for the arm.To do this, grease a jelly roll pan and line with parchment paper. Pour enough batter to come up about an 1 inch (enough for 1 9 in. pan). Bake for about 15 minutes at 350 degrees. When baked, remove from the pan while warm. With the parchment attached to the bottom, lay another piece of parchment on top. Roll the cake up and allow to cool. Once the cake is cooled, carefully unroll it and remove the top layer of parchment. Smear with red frosting and roll back up, using the bottom parchment to help roll the cake up while peeling it away at the same time. Measure the cake with your own arm to decide where the elbow would be. Cut that piece, bend it and cover the cake with frosting, smooth and refrigerate until cold. Step 2: Hand. For this you'll need to make a cake dough and a tracing of your own hand. Make a cake dough by adding a bit of frosting to cake crumbs and combine until the dough can be easily molded (similar to clay). Place a piece of parchment onto the stencil and shape the cake dough to the hand stencil. Watch the video tutorial to get a full grasp of this step. Allow the cake to chill until hardened. Carefully remove the hand from the parchment and attach to the arm. Use cake dough to shape the arm into the hand, then cut a small gap away from the wrist. Step 3: Cover. Roll out the fondant and cover the arm and hand separately making sure to keep that gap open. Carefully shape the fondant around the fingers. This is easiest when using a fondant ball tool to get in between fingers. Then cut away the fondant and tuck any extra under the arm. Cut knuckles into the fingers. I then used brown petal dust to add shadow and bring out muscular features to the arm. This step is crucial to make a realistic arm. Bring the dust between the fingers, around the knuckles and down the arm. Remember to blend out the dust so that there are no harsh lines.Make the fingernails by indenting with a small tool. I used the back end of a paint brush. Then dust the edge with brown petal dust. This is when you'd make any small or large cuts into the arm and fingers. Step 4: Getting Gorey. Add a small amount of water or clear extract to yellow petal dust (you can substitute with yellow gel dye) and color the wrist and all large and small cuts that you've created. Paint the cuts red with burgundy or maroon gel dye. I then made a huge gash where the arm bends and painted that gash as well.Stitches: Roll out a thin piece of black fondant and cut into 1 inch pieces. Place wherever you'd like onto the cake. I placed mine over the wrist gap. Don't forget to splatter some of the blood. Step 5: A Bloody Mess. I made realistic blood my mixing maroon gel dye, strawberry cake filling, and water. You can add this anywhere to the cake. I put a large amount at the end of the arm to make it look like it was bleeding out. When placing the cake onto this sheet tray I decided to offset the hand which looked great. So, this is where I put the rest of the gorey blood. I hope that you all enjoyed this instructable. If you did please follow my page and subscribe to my youtube channel. I'd appreciate the love!Happy Halloween!!!MarishasCoutureCakes.comFacebook.com/MarishasCoutureCakesInstagram: @Marishas_CoutureTwitter: @MarishasCoutureGoogle+: Marisha's Couture Cakes", "images_list": ["severed-arm-cake-1_1", "severed-arm-cake-1_2", "severed-arm-cake-1_3", "severed-arm-cake-1_4", "severed-arm-cake-1_5"]} {"id": "RECIPE_541", "question": "In the recipe for 'Severed Arm Cake,' how do you cover the arm and hand in fondant?", "provenance": [40350], "ground_truth": "In the recipe for 'Severed Arm Cake,' you should roll out the fondant and cover the arm and hand separately while ensuring to keep a gap open. Shape the fondant around the fingers using a fondant ball tool, then cut away any excess fondant and tuck it under the arm.", "images_list": ["severed-arm-cake-1_3"]} {"id": "RECIPE_542", "question": "What is the process for making delicious hotdog meatballs to enjoy with your favorite pasta?", "provenance": [40351], "ground_truth": "Introduction: Hotdog Meatballs. Another experiment in cooking. This would have probably been better as a meatloaf and next time that is what I am going to do.\nI probably get exorcised from the family for doing this instructable, but then Italians have been of the mind to use what you have.\nHope you enjoy. Definitely this goes great with pasta, but did not take the time to cook some.\nNote: sometimes using regular bologna or the like will give a better taste if hotdogs are overwhelming.\nSee also: https://www.instructables.com/id/Our-food-instructables/ Step 1: Ingreadients. 1 pack of eight hotdogs.\nHandful of your favorite cheese\n2 - 4 slices toasted bread (depends if mixture is too moist.)\n1/4 onion\n1 -2 eggs\nSalt and a pinch of each of your favorite seasonings. (i.e. oregano and or parsley) Step 2: Food Prep Meat.. Break up the onion and put in the food processor.\nSlice the hotdogs into small pieces unless you have a powerful food processor.\nPut the cut up dogs in the food processor.\nGrind the heck out of the mixture of onion and meat.\nPour into mixing bowl. ( do not worry about getting every last bit as the bread should do that for you.) Step 3: Grind Up the Toast.. Toast the bread if you have not already done so.\nBreak up the toast if your food processor is not super powerful.\nYou are doing the toast separately to make it easier to clean the food processor.\nPulverize the bread.\nEmpty into the mixing bowl. Step 4: Mix It Up.. Add an egg (out of the shell) into the mixing bowl.\nAdd the cheese to the mixing bowl.\nMix well.\nWhen combined well, store in the refrigerator a while to meld and let the bread soak up any extra liquid.\nNot doing so will allow the meatballs to fall apart easily. Step 5: Time for Cooking.. Add a little oil to the pan to just make it moist. Adding too much will allow the meatballs to break apart. (Think meatloaf then)\nTake some of the meat mixture and roll it into a ball.\nPut in hot pan and saut\u00e9 till all sides are brown. The meat should be already cooked. you are just browning the meat for looks and the caramelized taste. Step 6: Serving Time.. You probably want to boil up some pasta to go with the meatballs, but you do not have to.\nAdd sauce and serve.\nEat.", "images_list": ["hotdog-meatballs_0", "hotdog-meatballs_2", "hotdog-meatballs_3", "hotdog-meatballs_4", "hotdog-meatballs_5", "hotdog-meatballs_6"]} {"id": "RECIPE_543", "question": "For making 'Hotdog Meatballs,' what step should you take to help prevent the meatballs from falling apart?", "provenance": [40351], "ground_truth": "To make 'Hotdog Meatballs,' you should store the mixed meat mixture in the refrigerator for a while. This allows the flavors to meld and helps the bread soak up any extra liquid, which is crucial for preventing the meatballs from falling apart.", "images_list": ["hotdog-meatballs_4"]} {"id": "RECIPE_544", "question": "What is the weight difference between a fresh mango and dehydrated mango when preparing for back country camping?", "provenance": [40352], "ground_truth": "The weight difference between a fresh mango and dehydrated mango is significant; one fresh mango weighs 13.2 oz, while the dehydrated version weighs only 2.0 oz.", "images_list": ["back-country-camping-prep-dehydrate-everything_3"]} {"id": "RECIPE_545", "question": "What\u2019s the best way to prepare a delicious hashbrown casserole for a comforting meal?", "provenance": [40355], "ground_truth": "Introduction: Hashbrown Casserole. Hashbrown casserole is a southern favorite when it comes to the holidays! I love love love it. Potatoes, cheese, and onions YEAH. :D\nThis hashbrown casserole came from my cousin Linda, which was passed to my mom and then to me. My mom made some small changes as did I. The end result is an over the top crazy delicious hashbrown casserole.\nBe careful with this one - too much and you're on a train to food-coma-ville. It's a happy but not very productive place. :) Step 1: Ingredients:. \n\t\t2 lbs frozen shredded potatoes or freshly shredded potatoes (I actually used a few more handfuls on top of that!)\n\t\t1 can cream of chicken soup\n\t\t1 cup sour cream\n\t\t1 cup milk\n\t\t1/2 cup butter, melted\n\t\t1 onion, chopped\n\t\t2 cups grated cheese\n\t\tpepperTony's seasoning\u00a0(if you can't get Tony's where you are, order it! You will not be disappointed. :D)\nYou'll also need a 9x13 baking dish (glass works best) and an oven preheated to 350 F.\nChop the onion however big you like - I like mine a little chunkier. :D The cheese my mom recommends for this is a colby/jack mix, so I do that too. It's really good with anything that's not too smelly, though.\nI don't add any salt to mine (the butter, cheese and soup will all have lots) but I do like adding a bit of Tony's seasoning and some pepper.\nMy mom says that you can turn it into a meal by adding ham to the mix - I want to add bacon! I didn't think about it until it was too late. Someone please add bacon and send me pictures. :D Step 2: Defrost/shred the Potatoes. If you're using frozen potatoes you'll need to defrost them. I put them in a large bowl and pop them in the microwave on the defrost setting - it took about 10 minutes to get them nice and defrosted. If you're good at thinking ahead, you can always pop them in the fridge the night before. :)\nOnce they're defrosted, let them hang out in a colander while you get everything else together.\nIf you're shredding your own potatoes they won't need any extra draining. Step 3: Preheat and Combine!. Preheat the oven to 350 F.\nChop the onion and melt the butter.\nThen combine all the ingredients in your baking dish. Mix very well! You want the potatoes to be coated with everything. After it's mixed, press the potatoes flat in the dish. Step 4: Bake!. Bake for 45 minutes at 350 F. After 45 minutes, it'll be done but looking kinda pale. If this doesn't bother you, chow down!\nIf you'd like a little more color, broil it on high for 5-10 minutes. I love doing this because it makes the top nice and crunchy. :D Step 5: Serve!. Hashbrown casserole goes great with everything! I especially like it with ham or BBQ. :D\nIt's also a really good midnight snack when it's cold right from the fridge.", "images_list": ["hashbrown-casserole_0", "hashbrown-casserole_1", "hashbrown-casserole_2", "hashbrown-casserole_3", "hashbrown-casserole_4", "hashbrown-casserole_5"]} {"id": "RECIPE_546", "question": "What is the best way to defrost frozen potatoes when preparing Hashbrown Casserole?", "provenance": [40355], "ground_truth": "To defrost frozen potatoes for Hashbrown Casserole, place them in a large bowl and microwave them on the defrost setting for about 10 minutes. Alternatively, you can simply place them in the fridge the night before. Once they are defrosted, let them drain in a colander while you prepare the other ingredients.", "images_list": ["hashbrown-casserole_2"]} {"id": "RECIPE_547", "question": "What\u2019s the best way to whip up a delicious smoked salmon dip that everyone will love?", "provenance": [40357], "ground_truth": "Introduction: Easy Smoked Salmon Dip. This smoked salmon dip is super quick and easy to make, and a sure-fire crowd pleaser.\u00a0 I mean who doesn't like smoked salmon and cream cheese?\u00a0 Villains, that's who.\u00a0 Some fresh dill and lemon juice freshen up this dip, and make it the perfect appetizer to serve with fresh vegetables and crackers.\u00a0 The best part is, it takes less than five minutes to whip up!\u00a0\n(Warning: it also takes less than five minutes to consume an entire bowl, so beware!) Step 1: Ingredients. 4 ounces (1/2 cup / 113g) sour cream\n1 tablespoon minced fresh dill\n1 tablespoon freshly squeezed lemon juice\n8 ounces (1 cup/ 226 g) cream cheese, at room temperature (or microwaved for 30 seconds)\n4 ounces (113g) smoked salmon, minced Step 2: Combine. Combine all ingredients in a bowl. \u00a0\nGrind in fresh salt and pepper to taste.\nMix well. \u00a0 Step 3: Assemble Appetizers. To make super cute finger-food appetizers, combine salmon dip with crackers, sliced cucumbers, halved mini tomatoes, and fresh dill. Step 4: Devour. So cute you almost don't want to eat it! \u00a0almost\nSeriously, try not to eat 10 of these in one sitting.\nTry.\u00a0 I won't judge.\nEnjoy!", "images_list": ["easy-smoked-salmon-dip_0", "easy-smoked-salmon-dip_1", "easy-smoked-salmon-dip_2", "easy-smoked-salmon-dip_3", "easy-smoked-salmon-dip_4"]} {"id": "RECIPE_548", "question": "What steps should I follow to prepare the coconut for making 'Coconut Curry Candy'?", "provenance": [40358], "ground_truth": "To prepare the coconut for 'Coconut Curry Candy,' you should first put a hole in each of the 'monkey eyes' on the coconut, then drain all of the liquid and set it aside. After that, crack open the coconut and remove the meat from the shell.", "images_list": ["coconut-curry-candy_2"]} {"id": "RECIPE_549", "question": "What is the process for creating delicious potato-skin mini-quiches that combine the best of potato skins with a savory filling?", "provenance": [40359], "ground_truth": "Introduction: Potato-Skin Mini-Quiches. For years one of my staple party foods has been Potato skins... what could be better then potatoes, bacon and cheese all in once delicious bite? WELL.... one day I was preparing for a spring brunch I had just finished making 2 quiches and was starting on the potato skins when I saw the left over quiche mixture that would not fit in my pastry. As I hate to throw any food away I thought what could I do with that? BINGO! use the potato skins as the vessel for the quiche! They are a marriage made in heaven bot start with a base of bacon and cheese so why not join them!\nSo here is my Finger Fusion: Potato-Skin Mini-Quiches! Step 1: Ingredients. 2 pounds small / medium potatoes\n4 slices bacon\n1 cup assorted grated cheese\n2 large eggs\n1 cup cream\nsalt / pepper / cayenne pepper to taste Step 2: Potatoes. \n\t\tWash and cut the ends off of the potatoes\n\t\tIf potatoes are too big cut in half (each piece should be about an 1.5 inches)\n\t\tPlace on baking sheet and roast for 45min at 350 degrees\n\t\tRemove from oven and let cool\n\t\tWhen cool enough to handle scoop out center (save for mashed potatoes or just eat it as you continue to cook!)\n\t\tMake sure the bottom is thick enough (as you will be filling the shells with liquid) Step 3: Filling. \n\t\tFry Bacon until very crispy\n\t\tShred cheese (I use Parmesan, Cheddar and Smoked Gruyere)\n\t\tLightly beat eggs and cream together with salt and pepper\n\t\tChop bacon into small pieces Step 4: Cook It. \n\t\tPreheat oven to 425 degrees\n\t\tPlace potatoes on baking tray\n\t\tPlace bacon in the bottom of the potato shells\n\t\tCover bacon with cheese\n\t\tSpoon egg mixture into potato shells (as full as you dare)\n\t\tPlace in oven for 10 minutes\n\t\tTurn down heat to 300 degrees and cook for an additional 30 minutes\n\t\tLet stand for at least 10 minutes before serving Step 5: Serve. \n\t\tCan be served warm or cold\n\t\tPotato Quiches can be served whole or sliced in half to let your guest see the surprise inside!\n\t\tRemember to have napkins for your guests to wipe their fingers!", "images_list": ["potato-skin-mini-quiches_0", "potato-skin-mini-quiches_1", "potato-skin-mini-quiches_2", "potato-skin-mini-quiches_3", "potato-skin-mini-quiches_4", "potato-skin-mini-quiches_5"]} {"id": "RECIPE_550", "question": "What is the process for preparing potatoes for 'Potato-Skin Mini-Quiches' before filling them?", "provenance": [40359], "ground_truth": "To prepare the potatoes for 'Potato-Skin Mini-Quiches,' wash and cut the ends off of the potatoes, roast them for 45 minutes at 350 degrees, allow them to cool, and then scoop out the center while ensuring that the bottom is thick enough to hold the filling.", "images_list": ["potato-skin-mini-quiches_2"]} {"id": "RECIPE_551", "question": "What is the best way to prepare a multipurpose home remedy using papaya?", "provenance": [40360], "ground_truth": "Introduction: Using Papaya As a Multipurpose Home Made Remidies. papaya is a delicious tropical fruit which has a great taste, mouthwatering flavor and great health benefits. Originally from the tropics of America the taste and its numerous health benefits made it popular in all the continents.also papaya is easily available year round. but papaya along with other ingredient inc. effect of curing\u00a0diseases effectively .\u00a0 Step 1: Papaya & Ginger. ingredients: 1>papaya 2>honey 3>ginger using this contents you can cure stomach ache and other gastric problems easily. process: peel off papaya thoroughly (300 gm) .grind the ginger ,we just need a half tablespoon also mix 2 table spoons of honey.take a bowl and add all three ingredients .if possible add just a pinch off baking soda to it and enjoy to cure stomach related problems. Step 2: Papaya and Coffee. Dengue is transmitted by mosquitoes and can be fatal. Common symptoms include fever with headache, severe muscle pain, joint pain and rashes on the body. There is no effective medicine for dengue.Traditionally, the juice of papaya leaf has been found to be useful in the treatment of dengue fever. ingredients : 1> papaya 2> coffee 3> sugar \u00a0 process : take papaya wash it , peel it, cut in to cube. take \u00a0coffee (less than 1/2 table spoon) and 2 spoons -sugar into a bowl mix it with a little warm water and add papaya . eating this will give you tremendous energy to fight to cure dengue .\u00a0 Step 3: Papaya and Cucumber. It is great for the skin and can be used as a face pack to get its benefits. It helps to get rid of acne and skin infections as it helps to open clogged pores. The fermented flesh of papaya also called as papain helps to dissolve the dead cells, giving fresh and glowing skin as a result. It is good to cure the skin infections and wounds that don\u2019t heal quickly. ingredients: 1>papaya 2>cucumber 3>lemon juice process: take papaya wash it grind it along with cucumber , add 1/2 table spoon of lime juice to it .and apply to your face for glowing skin .\u00a0 Step 4: Papaya & Egg. use of papaya and egg can cure your hair fall ,dandruff ,hair roughness and many other hair related problems. ingredients: 1>papaya 2>egg process : take a bowl , place the egg yolk in it .churn papaya thoroughly using a grinder. mix papaya and egg yolk .for better results mix 2 spoons of cured . and apply to your \u00a0hairs and wait for 2 hours and wash your head using normal water . healthy and shinning hairs will be visible . Step 5: Papaya and Milk. While most people throw them away, papaya seeds and not only edible, small amounts of them in your diet can be surprisingly good for you.chewing half a teaspoon of the seeds is not like eating papaya fruit. They have a strong flavor, more like a cross between mustard and black peppercorns. 1> Many cirrhosis sufferers have had dramatic improvements with this powerful natural treatment.Liver cirrhosis is a disease, often caused by excessive alcohol consumption over many years. 2>Studies have shown an extract made from them is effective at killing E coli, Salmonella, Staph and other dangerous bacterial infections. \u00a0 ingredients: 1>papaya 2>milk process : take out juice of papaya add little amount of milk along with sugar and drink it to get multiple advantage.it can be use as anti aging ,anti bacterial, skin glowing, weight lossing, dengue cure, curing motion sickness and many more ...enjoy the day", "images_list": ["using-papaya-as-a-multipurpose-home-made-remidies_0", "using-papaya-as-a-multipurpose-home-made-remidies_1", "using-papaya-as-a-multipurpose-home-made-remidies_3", "using-papaya-as-a-multipurpose-home-made-remidies_4"]} {"id": "RECIPE_552", "question": "What ingredients and process are required to make a skin face pack using papaya and cucumber?", "provenance": [40360], "ground_truth": "To make a skin face pack using papaya and cucumber, you need the ingredients: papaya, cucumber, and lemon juice. The process involves washing the papaya, grinding it along with cucumber, and then adding 1/2 tablespoon of lemon juice before applying it to your face for glowing skin.", "images_list": ["using-papaya-as-a-multipurpose-home-made-remidies_3"]} {"id": "RECIPE_553", "question": "How should the dry ingredients be prepared when making 'Nacho Cheese Pops' before adding the wet ingredients?", "provenance": [40361], "ground_truth": "When making 'Nacho Cheese Pops,' the dry ingredients should be mixed together thoroughly before stirring in the buttermilk and egg.", "images_list": ["nacho-cheese-pops-1_3"]} {"id": "RECIPE_554", "question": "What\u2019s the best way to whip up a batch of delicious oven-baked vegan pumpkin donuts?", "provenance": [40362], "ground_truth": "Introduction: Oven-Baked Vegan Pumpkin Donuts. Another easy vegan recipe for your Thanksgiving!For this recipe, I actually turned my donuts into fried, Timbits (donut holes), and baked. As am entering these donuts into Baking Contest, I am leaving out the instructions for timbits and fried donuts, and just uploading the baked ones :) Step 1: Ingredients. \u2022 1/4 c almond milk, lukewarm\u2022 1/2 tsp sugar\u2022 1 tsp active dry yeast \u2022 2 c flour\u2022 6 tbsp dark brown sugar\u2022 1/2 tsp cinnamon powder\u2022 1/4 tsp allspice powder\u2022 1/2 c pumpkin puree \u2022 2 tbsp vegan margarine Step 2: Directions. In a bowl, mix:\u2022 almond milk, lukewarm\u2022 sugar\u2022 active dry yeastMeanwhile, in a stand-up mixer, with dough hook attachment, mix:\u2022 flour\u2022 dark brown sugar\u2022 cinnamon powder\u2022 allspice powder\u2022 pumpkin pureePour in:\u2022 Yeast mixture Knead in: \u2022 vegan margarineCover dough and let rest in warm area for half H Roll flat dough, cut with donut cutter, let rest for 30 minutes Preheat oven 350 F, bake for 25-30 minutes Step 3: Topping. Obviously you can top whatever you want. Here I had ganache on my donuts :)How to make the ganache:A handful of dairy free chocolate chips, melt on double boiler. Stir in 2 tsp almond milk. Mix until ganache consistency", "images_list": ["oven-baked-vegan-pumpkin-donuts_0", "oven-baked-vegan-pumpkin-donuts_1", "oven-baked-vegan-pumpkin-donuts_2", "oven-baked-vegan-pumpkin-donuts_3"]} {"id": "RECIPE_555", "question": "What are the essential steps to create a delicious homemade cheesecake from scratch?", "provenance": [40363], "ground_truth": "Introduction: How to Make Homemade Cheesecake. I hope this helps all the cheesecake lovers.", "images_list": ["how-to-make-homemade-cheesecake_0"]} {"id": "RECIPE_556", "question": "What are the best techniques to create delicious grilled cheese roll ups?", "provenance": [40364], "ground_truth": "Introduction: Grilled Cheese Roll Ups. Watch this video or go to the next step!) Step 1: Bread. Take a piece of bread and cut of the crusts.Take a rolling pin and roll it. Step 2: Cheese. Take a cheese.Lay a cheese onto the bread. Roll it. Step 3: Pan. Heat oil in a pan.Put the roll in a pan.Cooking it a few minutes. When they start turning golden turn them over. Step 4: Enjoy. You could eat at the breakfast or lunch!)Enjoy)", "images_list": ["grilled-cheese-roll-ups_0", "grilled-cheese-roll-ups_1", "grilled-cheese-roll-ups_2", "grilled-cheese-roll-ups_3", "grilled-cheese-roll-ups_4"]} {"id": "RECIPE_557", "question": "What is the process for preparing the bread before adding cheese in the 'Grilled Cheese Roll Ups' recipe?", "provenance": [40364], "ground_truth": "To prepare the bread for 'Grilled Cheese Roll Ups,' first take a piece of bread and cut off the crusts. Then, use a rolling pin to roll it out.", "images_list": ["grilled-cheese-roll-ups_1"]} {"id": "RECIPE_558", "question": "What exciting ways can I combine ingredients to whip up some delicious healthy no-bake snacks and desserts?", "provenance": [40365], "ground_truth": "Introduction: Healthy No-Bake Recipes- Snacks and Desserts | Ep. 1. This collection of recipes is delicious, healthy, and easy to make. These are snacks and desserts (most are Paleo) which do not require an oven. Let's get started!(Here is my video version. Video Instructable) Step 1: Frappuccino Base. Ingredients:1 spoonful of vanilla ice cream1/4 cup of milk2 cubes of iceRequires a blenderIn a blender, add your ice cream.Pour in the milk.Add in the cubes of ice.Blend until you reach a creamy texture.Serve in cups, or freeze and serve in bowls. Step 2: Green Tea Frappuccino. Ingredients:Frappuccino base (from step 1)Green tea bagsMake green tea by stirring the tea bags in warm water.Stir green tea into frap base.Serve in cup, or freeze and serve in bowls. Step 3: Butter Bars. Ingredients:3 spoonfuls of peanut (or almond) butterHandful of large nuts or fruitHandful of small nuts or fruitRequires a pie plate.Spread the peanut butter into the bottom of the pie plate.Sprinkle the large nuts onto the butter.Sprinkle the smaller nuts onto the butter.Cool in the fridge for 1 hour.To serve, cut chunk out and place onto a plate. Step 4: Fruit Kebabs. Ingredients:Fruit or vegetables Topping (I used peanut butter)Requires skewersCut small, thin slices of fruit. Stick slices onto skewers. Spread topping onto slices. To store, place in a plastic bag in the fridge.", "images_list": ["healthy-no-bake-recipes-snacks-and-desserts-ep-1_0"]} {"id": "RECIPE_559", "question": "What are the steps and ingredients required to prepare the Frappuccino Base in 'Healthy No-Bake Recipes- Snacks and Desserts | Ep. 1'?", "provenance": [40365], "ground_truth": "To prepare the Frappuccino Base in 'Healthy No-Bake Recipes- Snacks and Desserts | Ep. 1,' you need to add 1 spoonful of vanilla ice cream, 1/4 cup of milk, and 2 cubes of ice into a blender. Blend these ingredients until you achieve a creamy texture. You can then serve this mixture in cups or freeze it and serve in bowls.", "images_list": []} {"id": "RECIPE_560", "question": "What\u2019s the process for whipping up a delightful quick focaccia that can serve as a base for various toppings?", "provenance": [40366], "ground_truth": "Introduction: Quick Focaccia. \n Everybody should always have some bread dough at hand, no matter if it\u2019s a sourdough, store bought or made with the no-knead method. Your lunch is never a problem if you have some bread dough. A few days ago I made some bread dough taking the idea from the \u201cArtisan Bread in 5 Minutes a Day\u201d and freely adapting their recipe. I used part of the dough to make pizza for dinner that very night and stashed the remaining dough in the fridge. It could be refrigerated for up to 10 days but it never happened to us, I\u2019ve always used it up in a couple of days. I usually bake the focaccia in the stove on top of my baking stone but this time I was short of time and heated my stone on the stove, I rolled my dough and cooked it for a few minutes on both sides. There was my lunch. I seasoned the focaccia with some Tuscan extra virgin olive oil and added some rocket, shredded mozzarella cheese, cherry tomatoes and some thinly sliced speck.\nHere are the ingredients for 3-4 focaccias or pizza bases:\n\t\t330-350 ml lukewarm water\n\t\t1 packet of dry yeast (2 \u00bd tsp)\n\t\t1 tsp fine sea salt\n\t\t1 tsp sugar\n\t\t30 ml extra virgin olive oil\n\t\t700 g all-purpose flour (Italian 0 flour)\nMix yeast, sugar and water (start with 330 ml and then add more at the end if needed) and oil in a large bowl, stir with a wooden spoon. Add flour and salt and mix well until all of the flour has been incorporated. If the dough is too dry add more water by the spoonful. It should be a sticky but not runny. Close your bowl, not airtight, and let rise for a couple of hours or until the dough rise and then collapse. Now the dough is ready to be used. I put mine in the fridge for a few hours so that it\u2019s easier to handle it, but\u00a0\u00a0 if you\u2019re short of time it doesn\u2019t matter. Sprinkle the surface of the dough with flour, then cut a piece, about\u00a0 or 1/2 or 1/3 depending on how you like your pizza or focaccia, if you use 1/3 it\u2019ll be fluffier and if you use 1/2\u00a0 it\u2019ll be thinner. Roll the dough on a well floured surface and make your pizza or focaccia as you usually do.\n ", "images_list": ["quick-focaccia_0"]} {"id": "RECIPE_561", "question": "For making 'Quick Focaccia,' how should I prepare the dough, and what consistency should it have before allowing it to rise?", "provenance": [40366], "ground_truth": "To make 'Quick Focaccia,' mix yeast, sugar, and water, then add oil in a large bowl, and stir. After that, add flour and salt, mixing well until all of the flour is incorporated. The dough should be sticky but not runny before letting it rise.", "images_list": ["quick-focaccia_0"]} {"id": "RECIPE_562", "question": "What are the key steps to whip up a delicious batch of EZ Chili in no time?", "provenance": [40367], "ground_truth": "Introduction: EZ Chili. I call this a dump chili because there is very little involved but dumping purchased ingredients in a pot. It's perfect for the beginning cook or if you just don't have a lot of time Step 1: Shopping List. you will need a couple of pounds of ground meat of choice, I'm using ground beef\n\u00a01 onion\n\u00a0chopped garlic or 3 garlic cloves (not shown)\n\u00a01 jar of salsa\n\u00a0 1 small jar of tomato sauce\n\u00a01 package of chili seasoning\n\u00a01 bag of diced bell peppers ( use fresh if you have them)\n\u00a0 tortilla chips\n\u00a0hot peppers of choice ( I'm using habaneros.. be careful when handling any hot peppers) Step 2: Getting Started. I like a rustic chop to the peppers and onions in chili so I chunked the onion into large pieces, added the onion, ground meat, chili seasoning and green peppers to a frying pan.\n\u00a0seasoning packets usually say to add after the meat is cooked and drained and want you to add water, I prefer to cook the seasoning into the meat, the meat and veggies will give off enough moisture that you usually don't need to add water.\n\u00a0cook the mixture over medium high heat until the meat has lost its pink color then strain any grease and pour into a crockpot (if you don't have a crockpot GET ONE but you can cook this completely in a large skillet, just turn the heat way down) Step 3: DUMP IT. Add the meat mix to the crockpot (or deep frying pan, large pot or dutch oven) and pour in the salsa, the tomato sauce, your hot peppers of choice (a handful of habaneros in this case) and the crumbled tortilla chips (the chips will help thicken the chili) allow to simmer for at least an hour, 3-4 is better and even better is to let the chili rest in the refrigerator overnight and reheat on low before serving Step 4: DONE. OK, my chili is resting in the refrigerator.\n\u00a0When I go to serve it, I'll have a bowl of shredded cheddar cheese, some chopped tomatoes, sour cream, chopped red onions, cheese-it crackers , hard rolls with butter and chunks of chocolate bar. YES CHOCOLATE ! The habaneros make this a fiery chili, the chocolate helps to relieve the heat and it adds a unique taste to the chili as well. ", "images_list": ["ez-chili_0", "ez-chili_1", "ez-chili_2", "ez-chili_3", "ez-chili_4"]} {"id": "RECIPE_563", "question": "How should the meat mixture be prepared for making 'EZ Chili' before adding it to the crockpot, particularly regarding the incorporation of chili seasoning?", "provenance": [40367], "ground_truth": "To prepare the meat mixture for making 'EZ Chili,' cook it over medium-high heat until the meat has lost its pink color. Incorporate the chili seasoning directly into the meat without adding water, as the meat and vegetables will provide enough moisture.", "images_list": ["ez-chili_2"]} {"id": "RECIPE_564", "question": "What\u2019s the best way to assemble a delightful Halloween treat using candy corn and peanuts?", "provenance": [40368], "ground_truth": "Introduction: Halloween Treat. Step 1: Materials . -Candy corn-peanuts -medium size bowl -Lid Step 2: Add the Peanuts . Simply add in the peanuts. You can control how sweet the mixture is by adding more peanuts (not as sweet) or less peanuts (more sweet) I'm using half a jar to one bag candy corn. Step 3: Add the Candy Corn . Simply add the candy corn into the bowl with the peanuts! Step 4: SHAKE!!!. Shake the bowl with the lid on gently so you mix it all together but don't break the candy corn. Step 5: Eat . Enjoy!", "images_list": ["halloween-treat_0", "halloween-treat_1", "halloween-treat_2", "halloween-treat_3", "halloween-treat_4", "halloween-treat_5"]} {"id": "RECIPE_565", "question": "How can I adjust the sweetness of my 'Halloween Treat' when adding peanuts?", "provenance": [40368], "ground_truth": "You can adjust the sweetness of your 'Halloween Treat' by varying the amount of peanuts you add; using more peanuts will result in a mixture that is not as sweet, while using fewer peanuts will make it sweeter.", "images_list": ["halloween-treat_2"]} {"id": "RECIPE_566", "question": "What\u2019s the best way to whip up a delicious raspberry almond smoothie that\u2019s both nutritious and dairy-free?", "provenance": [40369], "ground_truth": "Introduction: Raspberry Almond Smoothie. Raspberry almond smoothie is a great choice for those looking for dairy free alternatives but also for those who like almond milk or want to stay healthy!This almond milk smoothie only takes 5 minutes to prepare and gives you a vitamin and energy boost!Read more =>www.happyfoodstube.com/dairy-free-raspberry-almond-smoothie-recipeVisit my blog for more tasty recipes - www.happyfoodstube.com Step 1: Ingredients:. 1 cup/110g Frozen Raspberries1 cup/250ml Almond Milk3 Tablespoons Almond Butter10 Almonds , finely chopped Step 2: Directions:. In a food processor, combine raspberries, almond milk and almond butter until smooth.Finely chop the almonds.Pour into a glass/jar/cup and top with chopped almonds and some extra raspberries (fresh or frozen).Enjoy!The post Dairy Free Raspberry Almond Smoothie appeared first on HappyFoods Tube. Step 3: FOLLOW, COMMENT AND SUGGEST. \u25ba DON\u2019T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS! \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba YouTube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["raspberry-almond-smoothie_0", "raspberry-almond-smoothie_1", "raspberry-almond-smoothie_2", "raspberry-almond-smoothie_3"]} {"id": "RECIPE_567", "question": "What initial ingredients do I need to combine in a food processor to make a Raspberry Almond Smoothie?", "provenance": [40369], "ground_truth": "To make a Raspberry Almond Smoothie, you need to combine 1 cup of frozen raspberries, 1 cup of almond milk, and 3 tablespoons of almond butter in a food processor until smooth.", "images_list": ["raspberry-almond-smoothie_1"]} {"id": "RECIPE_568", "question": "What\u2019s the best way to create a beautiful cupcake bouquet that resembles a stunning floral arrangement?", "provenance": [40370], "ground_truth": "Introduction: Cupcake Bouquets. Cupcake bouquets. These are full sized cupcakes decorated to look like flowers and arranged in flower pots. Some are arranged in Easter baskets.", "images_list": ["cupcake-bouquets_0"]} {"id": "RECIPE_569", "question": "What are cupcake bouquets and how are they typically arranged in their presentation?", "provenance": [40370], "ground_truth": "Cupcake bouquets are full-sized cupcakes that are decorated to resemble flowers. They are typically arranged in flower pots, and some variations may be presented in Easter baskets.", "images_list": ["cupcake-bouquets_0"]} {"id": "RECIPE_570", "question": "What\u2019s the best way to whip up a delicious 20-minute lasagna in a skillet?", "provenance": [40371], "ground_truth": "Introduction: 20 Minute Lasagna / Skillet Lasagna. 20 minute Lasagna / Skillet Lasagna is the easiest Lasagna ever. It is so cheesy, yummy and delicious homemade lasagna. It is perfect to make for busy weeknights. You gonna cook this dish in just one skillet, so you only have one dish to wash. There is no need to pre boil the lasagna sheet. Try out this simple dish and enjoy :) Thanks for visiting..Preparation: 3 minutesCooking time: 17 minutesServes: 3 to 4 Adults Step 1: Ingredients. Ingredients:250 gm Minced chicken1 Onion, diced4 Garlic, mincedAbout 4 to 5 Lasagna noodle sheets, broken into 1/4th size1 cup Pasta sauce1 cup Water1/2 tsp Italian herbsSalt to taste2 tbsp vegetable oil1/4 cup Parmesan cheese1/2 cup Mozarella cheese 1/4 cup Ricotto cheeseBasil Leaves for garnishingThings required:You will need a skillet wit lid to cook this dishSpatula Step 2: Cook Chicken & Lasagna Noodle. Heat oil in a large skillet over medium high heat. Add onion, garlic and minced meat. Season with salt and italian herbs, Mix, cook and stir occasionally for 5 minutes.Add broken lasagna noodles, pasta sauce and a cup of water. Close the pan with its lid and cook for 5 minutes. Step 3: Cheesy Time!. After 5 minutes, open the lid and stir again. Now add parmesan cheese and give a stir. Sprinkle mozerella cheese on top and close the skillet and cook for 5 more minutes on medium low heat. Finally top with ricotta cheese and close the lid an cook for 2 minutes.Remove the skillet from heat, garnish with some basil leaves and serve hot..", "images_list": ["20-minute-lasagna-skillet-lasagna_0", "20-minute-lasagna-skillet-lasagna_1", "20-minute-lasagna-skillet-lasagna_2", "20-minute-lasagna-skillet-lasagna_3"]} {"id": "RECIPE_571", "question": "What should you do after adding the broken lasagna noodles, pasta sauce, and water in the '20 Minute Lasagna / Skillet Lasagna' recipe?", "provenance": [40371], "ground_truth": "After adding the broken lasagna noodles, pasta sauce, and water in the '20 Minute Lasagna / Skillet Lasagna' recipe, you should close the pan with its lid and cook for 5 minutes.", "images_list": ["20-minute-lasagna-skillet-lasagna_2"]} {"id": "RECIPE_572", "question": "How do you prepare the creamy mango dip for 'Sweet Dreams'?", "provenance": [40373], "ground_truth": "To prepare the creamy mango dip for 'Sweet Dreams,' blend mango chunks and cashews, adding water as needed to adjust the consistency.", "images_list": ["sweet-dreams_5"]} {"id": "RECIPE_573", "question": "What\u2019s the best way to prepare a refreshing Honey Oolong tea that combines the sweetness of honey with the distinct flavor of Oolong?", "provenance": [40374], "ground_truth": "Introduction: Honey Oolong Tea. After a long day\u2019s work at the office, your fingers are numb from the diligent typing on the keyboard, your neck is sore from hours of craning over your computer screen, and your feet hurt from the uncomfortable work shoes you had to endure throughout the day.I want to show you a blend of Honey Oolong to help you relieve your work stress with some sweet honey goodness.Honey as we know it, is busy bees\u2019 life work.Honey is known to be rich in antioxidants, which lead to some key benefits such as:lower blood pressureimprove cholesterolimprove general heart healthsuppress coughs Step 1: Mix Honey and Taiwan Oolong Tea. You get to mix in all the ingredients from the get-go.Since you will use plenty of ice in the cocktail shaker to mix the drink, you can hot brew the Oolong tea, with 6 oz (177 ml) of hot water at 195 degrees Fahrenheit (91 degrees Celsius) to steep 4 teaspoons (4-6 g) of loose leaf Taiwan Four Seasons Oolong for 3-4 minutes.Once you have all the ingredients ready in the cocktail shaker,It\u2019s time for some light exercise. Step 2: Shake Your Honey Oolong and Serve. Let\u2019s shake your cocktail of honey and Oolong tea.Let\u2019s treat this like a wild dance of sorts.With a wee flick, thrust and whip of your forearms, you get to release all the tension in your arms and shoulders in 30 seconds.Once you have shaken your drink thoroughly for about 30 seconds, you are ready to drink and pat yourself on the back for a job well done.Please visit us to learn more ways to eat and drink healthier with Taiwan tea.", "images_list": ["honey-oolong-tea_0", "honey-oolong-tea_1", "honey-oolong-tea_2"]} {"id": "RECIPE_574", "question": "What temperature and steeping time do you need for the Oolong tea when making 'Honey Oolong Tea'?", "provenance": [40374], "ground_truth": "To make 'Honey Oolong Tea,' you need to brew the Oolong tea at a temperature of 195 degrees Fahrenheit (91 degrees Celsius) for 3-4 minutes.", "images_list": ["honey-oolong-tea_1"]} {"id": "RECIPE_575", "question": "What steps should be taken to prepare the top of the cake before covering it with fondant for 'Apple Picking With Totoro,' and how long should it be refrigerated?", "provenance": [40375], "ground_truth": "Before covering the cake with fondant for 'Apple Picking With Totoro,' you should trim the top of the cake. It should then be refrigerated for a duration of one hour to overnight before applying the fondant.", "images_list": ["apple-picking-with-totoro_7"]} {"id": "RECIPE_576", "question": "For making 'Tamagotchi Cake,' what is the process for covering the cake with fondant?", "provenance": [40376], "ground_truth": "To make 'Tamagotchi Cake,' the process for covering the cake with fondant involves kneading the fondant until it becomes soft, rolling it out wide enough to cover the cake without tearing, and carefully transferring it to the cake while using your fingertips to smooth it out and prevent air bubbles.", "images_list": ["tamagotchi-cake_3"]} {"id": "RECIPE_577", "question": "What\u2019s the best way to create a memorable gummy red carpet for a themed party?", "provenance": [40377], "ground_truth": "Introduction: How to Make Gummy Red Carpet. My wife and I were throwing an Oscar party. And we needed to serve at least one foodthing that our guests would remember, since neither we nor the oscars are ever that memorable. So the search began.And it abruptly ended with the realization: we're both gummy fiends. We pray to the church of Haribo. We embrace worms and bears and often swap their body parts. Our party's secret ingredient was evident:Gummy + Oscars = Gummy Red Carpet.INGREDIENTS:2 small boxes of Jello6 packets unflavored gelatin (there are 4 packets per box)1/2 cup waterA potSomething non-stick -- a silpat/silicone baking mat, wax paper, etc... Step 1: First, Get Jello and Lots of Plain Gelatin. I first tried 1 jello box to 7 gelatin packets, which equals 8 parts gelatiny things. The flavor was weak. So I replaced one unflavored gelatin itemproduct with one flavored product to make it a a 2-6 flavored-unflavored ratio. Step 2: Mix Jello, Gelatin, and Water. ...in a saucepan and turn on medium heat.Stir a lot till it;s smooth and no longer looks offensively like lumpy alien flesh. Should be smooth and runny. Ew. Step 3: Spread It Out. Have your silicone baking mat/was paper on a cookie sheet ready, because you'll have to pour this molten napalm lava quickly. Almost as soon as it touches the cooler air, it starts to gel. So work, nimbly, Nimblefingers.Try to tilt pan to make it an even thickness. You may have to smooth it out with the spatula. I know, the two photos look different. I made cherry...and blacker cherry. Step 4: Chill It. Put it in the fridge/freezer for only about 5 minutes.Pull it out and remove the flap from the tray, being careful not to rip it. Step 5: Cut It. Lay this red flap on a cutting board. Trim the edges square with a pizza cutter/carpet trimmer. Divide up into uniform intervals and slice away.Serve with miniature velvet rope.", "images_list": ["how-to-make-gummy-red-carpet_0", "how-to-make-gummy-red-carpet_1", "how-to-make-gummy-red-carpet_2", "how-to-make-gummy-red-carpet_3", "how-to-make-gummy-red-carpet_4", "how-to-make-gummy-red-carpet_5"]} {"id": "RECIPE_578", "question": "What\u2019s the best way to create a delightful treat with marshmallows, Nutella, and fun toppings?", "provenance": [40378], "ground_truth": "Introduction: Marshmallows With Nutella and Hundreds and Thousands. This is a fun way to decorate marshmallows! They're easy to do and look great on a snack platter! Step 1: Things You Will Need. - Marshmallows- Nutella - Hundreds and Thousands Step 2: . Spread the Nutella onto the marshmallow. Step 3: . Dip the marshmallow into the Hundreds and Thousands. Step 4: . Then you are done! It is so simple to do and a fun way to decorate your marshmallows.", "images_list": ["marshmallows-with-nutella-and-hundreds-and-thousan_0", "marshmallows-with-nutella-and-hundreds-and-thousan_1", "marshmallows-with-nutella-and-hundreds-and-thousan_4"]} {"id": "RECIPE_579", "question": "What are the steps to create delicious biscuit doughnuts topped with a luscious vanilla glaze?", "provenance": [40379], "ground_truth": "Introduction: Simple Biscuit Doughnuts With a Vanilla Glaze. Delicious, semi-homemade baked in no time glazed doughnuts. There are 4 easy steps to making these a special morning. Step 1: . Are you surprised at how easy these doughnuts are to make? The last couple of weeks, I\u2019ve been reading cookbooks by Marlene Koch. She writes recipes that are quick, easy, and healthy. She\u2019s a registered dietician that focuses on healthier lighter versions of your favorites. And yes, I still read cookbooks. I don\u2019t have to tap my laptop every 2 minutes to get back the screen usually with flour-filled hands.Makes 16Ingredients 2 cans large buttermilk biscuits 1 \u00bd cups powdered sugar 2 teaspoons vanilla extract 5 teaspoons of half and half chocolate shavings Directions Lay out the biscuits on an 11 x 17 cookie sheet and with a 1 \u00bd-inch round cookie or biscuit cutter, cut out the middle of each biscuit. I couldn\u2019t find mine so I used a plastic cap from a juice bottle. It\u2019s about 1 \u00bd inches wide. Roll the doughnut holes into a circle. Place on cookie sheet. Bake at 375 degrees Fahrenheit for 20-25 minutes. Cool completely. Meanwhile to make the vanilla glaze combine powdered sugar, vanilla extract, and half and half. Add the half and half a teaspoon at a time until desired consistency. Dip doughnuts in glaze or pour on with a spoon. Add chocolate shavings and serve. Store remaining doughnuts in an airtight container for up to 3 days.", "images_list": ["simple-biscuit-doughnuts-with-a-vanilla-glaze_0", "simple-biscuit-doughnuts-with-a-vanilla-glaze_1"]} {"id": "RECIPE_580", "question": "What is the baking time and temperature for making the Simple Biscuit Doughnuts with a Vanilla Glaze?", "provenance": [40379], "ground_truth": "For making the Simple Biscuit Doughnuts with a Vanilla Glaze, you should bake them at 375 degrees Fahrenheit for 20-25 minutes.", "images_list": ["simple-biscuit-doughnuts-with-a-vanilla-glaze_1"]} {"id": "RECIPE_581", "question": "What ingredients do I need to gather to prepare the dough for making spaetzle the easy way?", "provenance": [40380], "ground_truth": "To prepare the dough for making spaetzle the easy way, you will need 1 cup of flour, 1/4 cup of milk, 2 eggs, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of salt, 2 tablespoons of butter, and a pinch of freshly ground pepper (which is optional).", "images_list": ["how-to-make-spaetzle-the-easy-way_1"]} {"id": "RECIPE_582", "question": "In the process of making 'How to Make White Trash,' which two ingredients are combined in Step 3?", "provenance": [40381], "ground_truth": "In 'How to Make White Trash,' you should combine the pretzels and M&Ms in Step 3 by tossing them together in a bowl.", "images_list": ["how-to-make-white-trash_3"]} {"id": "RECIPE_583", "question": "When making 'easy-cupcake-candy,' how can I determine if the royal icing has reached the right texture?", "provenance": [40382], "ground_truth": "When making 'easy-cupcake-candy,' you can determine that the royal icing has reached the right texture when it has little 3D valleys and hills. If the surface of the icing immediately melts into a liquid state, then it needs more beating, but if those valleys and hills are present, it's ready to use.", "images_list": ["easy-cupcake-candy_2"]} {"id": "RECIPE_584", "question": "What ingredients are needed and what is the suggested order for layering them in 'How to Make Indian Pizza With Caramelized Onions, Potatoes, and Pistachios'?", "provenance": [40383], "ground_truth": "In 'How to Make Indian Pizza With Caramelized Onions, Potatoes, and Pistachios,' the ingredients needed for Step 5 are grated fontina or other soft cheese, potatoes, onions, pistachios, and optional paneer. The suggested order for layering the toppings is: potatoes, onions, pistachios, paneer, and then the fontina.", "images_list": ["how-to-make-indian-pizza-with-caramelized-onions-_5"]} {"id": "RECIPE_585", "question": "How can I impress my friends with a fun banana trick that's sure to be a hit at gatherings?", "provenance": [40384], "ground_truth": "Introduction: Sliced Banana Trick . How to do the sliced banana magic trick! Fool your friends and be the life of the party with this awesome magic trick! This video will show you how to cut a banana before you even peel it! All that you will need for this cool trick is a needle and a banana. Step 1: What You Need.... You will need a banana and a sewing needle. Step 2: Choose an Edge. Choose what edge of the banana that you would like to work with and poke a hole into it. Be careful that you don't poke the needle all the way through. Step 3: Move the Needle and Cut the Banana. Move the pin back and forth inside the banana to actually cut the banana inside of the peel. Step 4: Repeat the Process. Now just repeat this process and make your way down to the bottom of the banana. Step 5: Flip the Banana. Now for the trick to work, you are going to have to flip the banana so the person peeling it cannot see the holes. Step 6: Peel the Banana. Now you can remove the pin and peel the banana. After it's peeled you will have a pre-sliced banana and a cool trick to show your friends! Step 7: Watch the Video!. Either click the embedded video or hit this link to see the video on how to do this trick! Sliced Banana Trick - YouTube", "images_list": ["sliced-banana-trick_1", "sliced-banana-trick_2", "sliced-banana-trick_3", "sliced-banana-trick_4", "sliced-banana-trick_5", "sliced-banana-trick_6"]} {"id": "RECIPE_586", "question": "After poking a hole into the edge of the banana while performing the 'Sliced Banana Trick,' what should you do next?", "provenance": [40384], "ground_truth": "After poking a hole into the edge of the banana while performing the 'Sliced Banana Trick,' you should move the pin back and forth inside the banana to actually cut the banana inside of the peel.", "images_list": ["sliced-banana-trick_3"]} {"id": "RECIPE_587", "question": "What is the process for creating delicious Hershey Kiss cookies that capture the holiday spirit?", "provenance": [40386], "ground_truth": "Introduction: Hershey Kiss Cookies. If you want to make one of the best cookies ever, then you have come to the right instructable! These cookies are truly a classic in the art of cookie making. My mom and I always make these near Christmas. I hope you enjoy. Step 1: Ingredients. Here is what you will need.\n~ 2 2/3 cups flour\n~ 2 teaspoons baking soda\n~ 2/3 cup creamy peanut butter\n~ 1 cup butter\n~ 1 teaspoon salt\n~ 1 cup sugar\n~ 1 cup brown sugar, firmly packed\n~ 2 eggs\n~ 2 teaspoons vanilla extract\n~ Additional sugar \n~ 5 dozen Hershey kisses, unwrapped\n Step 2: DIRECTIONS. First preheat oven to 375 degrees F.\nThen in a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth. Step 3: Making the Balls. Make balls out of level tablespoons of dough - add flour if needed. Then roll in sugar. Step 4: Baking. Bake 2 inches apart on ungreased cookie sheet for 8 minutes.\nRemove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes. Remove and cool.\n Step 5: Enjoy!. Enjoy what you just made!~Thanks for reading! Please comment.Happy Cookie Making!", "images_list": ["hershey-kiss-cookies_0", "hershey-kiss-cookies_1", "hershey-kiss-cookies_2", "hershey-kiss-cookies_3", "hershey-kiss-cookies_4", "hershey-kiss-cookies_5"]} {"id": "RECIPE_588", "question": "In the process of making 'Hershey Kiss Cookies,' what ingredients should be combined in a large bowl before incorporating the butter and peanut butter?", "provenance": [40386], "ground_truth": "In the process of making 'Hershey Kiss Cookies,' the ingredients that should be combined in a large bowl before incorporating the butter and peanut butter are flour, salt, and baking soda.", "images_list": ["hershey-kiss-cookies_2"]} {"id": "RECIPE_589", "question": "What\u2019s the best way to whip up a delicious Italian Roma tomato and mozzarella grilled pizza?", "provenance": [40387], "ground_truth": "Introduction: Italian Roma Tomato and Mozzarella Grilled Pizza!. One of my favorite Grilled Pizza Combos! (and we do grilled pizza at least once a week!) Step 1: Supply List.. You'll need pizza crust, sauce, Roma tomatoes (these would be awesome from your garden) and Mozzarella Cheese...you could make your own like I did here! Thinly slice your tomatoes and slice up your cheese. Mine was presliced, but they were really thick...I tried to cut them in half. Step 2: Grilling Time.. Heat up the grill on low. Put your entire crust right on the grill. Wait for it to lightly brown and flip the entire thing over. Add your tomato sauce...I always go with the garlic kind. Add you tomato slices like pepperoni! Add your chunks of mozzarella on top. Sprinkle with some basil...or Italian seasoning. Let the cheese soften and the underside of the crust cook... then get it off the grill and cut it up! Step 3: Enjoy!. Looks like ice cream!\u00a0 So yummy!\u00a0 Perfect Garden Pizza! Try it out and vote for me in the Italian food contest! Thanks!\u00a0 :) Check out my blog doodlecraft for more fun too!", "images_list": ["italian-roma-tomato-and-mozzarella-grilled-pizza_0", "italian-roma-tomato-and-mozzarella-grilled-pizza_1", "italian-roma-tomato-and-mozzarella-grilled-pizza_2", "italian-roma-tomato-and-mozzarella-grilled-pizza_3"]} {"id": "RECIPE_590", "question": "What steps should you follow to grill the 'Italian Roma Tomato and Mozzarella Grilled Pizza,' and what toppings should you add before finishing the cooking?", "provenance": [40387], "ground_truth": "To grill the 'Italian Roma Tomato and Mozzarella Grilled Pizza,' first, heat the grill on low and place the entire crust on it until it lightly browns, then flip it over. On the flipped side, add garlic tomato sauce, tomato slices like pepperoni, and chunks of mozzarella on top. Allow the cheese to soften and the underside of the crust to cook thoroughly before removing it from the grill.", "images_list": ["italian-roma-tomato-and-mozzarella-grilled-pizza_2"]} {"id": "RECIPE_591", "question": "What\u2019s the best way to create a delicious spiced pumpkin smoothie that's both vegan and gluten-free?", "provenance": [40388], "ground_truth": "Introduction: Spiced Pumpkin Smoothies. This morning, I invented these lovely Vegan Gluten-free Creamy Spiced Pumpkin Smoothies! Ooh yay! There are very filling, scrumptious & perfect for this time of year! I also used in here frozen home-made pumpkin pur\u00e9e that I thawed into the microwave for 5 minutes! Check these out! Step 1: Gather Your Ingredients!. Recipe: For 2 big smoothies, each 500 ml!Ingredients:2 cups (500 ml) unsweetened soy milk 1 cup frozen home-made pumpkin pur\u00e9e that I thawed into my microwave for 5 minutes 1/2 cup (50 gr) gluten-free medium-sized oats 2 tablespoons agave 1 large frozen banana 1 tablespoon broken flaxseed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground couscous spices ( my blend has a combination of ground cinnamon, ground coriander seeds, ground black pepper, ground ginger, ground cayenne pepper & ground nutmeg in it) Step 2: Blend & Enjoy!. Take your Vitamix container & place all ingredients in this order in it. Place fitted lid & tamper on. Blend onto high until it is fully blended in. Use tamper to push ingredients into the running blades. This took me 10 seconds. Taste! You must taste the pumpkin & spices! Pour into 2 lovely smoothy glasses, sip & enjoy!You can also find this tasty recipe here on my blog : https://sophiesfoodiefiles.wordpress.com/2016/11/15/vegan-gluten-free-creamy-spiced-pumpkin-smoothies/", "images_list": ["spiced-pumpkin-smoothies_0"]} {"id": "RECIPE_592", "question": "For making 'Spiced Pumpkin Smoothies,' what is the correct order to place the ingredients in the Vitamix container, and how long should they be blended?", "provenance": [40388], "ground_truth": "To make 'Spiced Pumpkin Smoothies,' you should place the ingredients in the Vitamix container in the specified order and blend them on high for 10 seconds until fully blended.", "images_list": []} {"id": "RECIPE_593", "question": "What steps should I take to dry the salmon when making lox at home, and how long should the salmon be allowed to dry in the fridge?", "provenance": [40389], "ground_truth": "To dry the salmon when making lox at home, you should use a teflon lined cookie cooling sheet over a sheet pan with paper towels. After patting the fish dry, place it in the fridge to dry for about 6 hours.", "images_list": ["making-lox-at-home_5"]} {"id": "RECIPE_594", "question": "What is the best way to create a delicious banana boat camping treat for my outdoor adventures?", "provenance": [40390], "ground_truth": "Introduction: Banana Boat Camping Treat. In this Instructable I will be teaching you how to make a great snack on a camping tripWhat you'll Need- Aluminum foil- Bananas- A plastic knifeSomething to Stuff Your Bananas With Like:- Chocolate- Reeses - Jam- ANYTHING YOU WANT Step 1: Cutting the Banana. DO NOT PEEL THE BANANA!!! At the top of the banana use your knife to punture the banana, but do NOT go all the way through!! From the hole at the top, slit the banana down to the bottom. Do not cut through the end of the banana. Step 2: Filling the Banana. This is the easiest part. JUST STUFF WHATEVER YOU WANT IN THE BANANA! But be careful not to overfill the banana too much. Your delicious filling should be between the actual fruit of the banana. Step 3: Cooking the Banana. Now all you need to do is wrap the banana in aluminum foil, making sure there are no loose ends. Then you set it about 5 in. away from your fire, leave it there for about one minute. And you were done just unwrap the banana and enjoy it. ", "images_list": ["banana-boat-camping-treat_0", "banana-boat-camping-treat_2"]} {"id": "RECIPE_595", "question": "What is the correct method for cutting the banana before preparing the 'Banana Boat Camping Treat'?", "provenance": [40390], "ground_truth": "The correct method for cutting the banana before preparing the 'Banana Boat Camping Treat' is to puncture the banana at the top with a knife without cutting all the way through, and then slit the banana down to the bottom while ensuring not to cut through the end of the banana.", "images_list": []} {"id": "RECIPE_596", "question": "What is the process for creating a healthy dairy package that includes cream, butter, and margarine?", "provenance": [40391], "ground_truth": "Introduction: Healthy Dairy Package. (NOTE: This instructable is addressed to who live in states and countries where buying raw milk is legal)all of us drink 406 fl oz of pasteurized milk boxes and bottles for around $45Buy Cream for desserts for around $9Buy 1 lb unsalted Butter for around $11(6 lb for $66)or Buy 17 ounce of Margarine for bout $24so your list will be for $120 if you choose butter with cream and milk or $78 if you choose margarine with cream and milk.what if you can get the same list with more healthier products, more nutritious value, and with no chemicals for just $36? Step 1: Prepare Cream and Whipped Cream. First of all you should pasteurize milk buy simply put it on any pot and watch it till it boils, when boils it will start to raise so turn off fire immediately, it needs only 4 seconds boiling to pasteurize.leave it to cool then put in the refrigerator for the next day.get out the cream formed on the surface.now you have milk to drink and free cream.you can mix a small amount of milk and sugar to the cream to have free sweetened whipped cream. Step 2: Prepare Butter. you can store the extracted cream in the freezer if you buy smaller amounts of milk till you have enough cream.get that stored cream, put it in the mixer for 3 minutes, it will become more solid like in the picture.grap it and squeeze to get milk out of it, then form in solid balls.now you have natural and the healthiest butter for free + milk to cook with + previously milk to drink+ you may used some cream before and not stored the full amount. all for free. Step 3: Prepare Margarine. you may not use all butter, you can put them on a bowel add salt and boil them till it has clear liquid and brownish solids. it may take an hour boiling.put that liquid in a jar (it is Margarine) when cool will turn to white solid margarine, put these solids in another jar with a table spoon of milk and mix them well (it is kind of cheese).now from the raw milk you have:pasteurized skimmed milk to drinkcreamsweetened whipped creambuttermilk for cookingMargarinecheeseand again the offer is to buy raw milk then have not only free package but also healthy food without chemicals and processing that kills nutrition values.(NOTE: This instructable is addressed to who live in states and countries where buying raw milk is legal)", "images_list": ["healthy-diary-package_0", "healthy-diary-package_1", "healthy-diary-package_2", "healthy-diary-package_3"]} {"id": "RECIPE_597", "question": "How can I prepare sweetened whipped cream using the cream extracted from the pasteurized milk in the 'Healthy Dairy Package' recipe?", "provenance": [40391], "ground_truth": "To prepare sweetened whipped cream from the extracted cream in the 'Healthy Dairy Package,' mix a small amount of milk and sugar into the cream after it has been extracted from the pasteurized milk.", "images_list": ["healthy-diary-package_1"]} {"id": "RECIPE_598", "question": "What is the best way to prepare a festive muesli that captures the spirit of Christmas?", "provenance": [40392], "ground_truth": "Introduction: Santa's Merry Muesli. http://delightfulvegans.com/recipe/santas-merry-mu...We've been getting into Muesli for breakfast lately, and then I thought, wouldn't it be great to have a Christmas inspired Muesli? So that's when the idea sprang into my head! Santa's Merry Muesli! Couldn't get any better than this!This is a delicious combination of oats, nuts, Christmas spices and some dried fruit. The best part is, you can mix it up as much as you like! We toasted our oats and nuts, but you could totally have it raw (that would be great if you wanted overnight oats!). We put slivered almonds and macadamias in ours - because let's face it - they're kind of Christmassy! But you could totally swap it up and use pecans, walnuts, or even sunflower seeds or pepitas!We're now a bit obsessed with this muesli and - shock horror! - sometimes we don't even eat it at breakfast time. In fact, it makes a great snack for any time of the day!It's that time of year - time to get into the festive spirit - check out our other? Christmas Recipes ? to get inspired for an awesome vegan Christmas!We've got another great muesli recipe in our 7 Ways to Kickstart your Day FREE eBook! - All you need to do is to subscribe to our newsletter and we'll send it to you for free!Please share Santa's Merry Muesli around with your family and friends! Step 1: What You Will Need. Ingredients:2 cups of Oats1/3rd cup of Slivered Almonds1/3rd cup of Macadamias (Chopped)1/2 a tsp of Nutmeg1 tsp of CinnamonRind of Half a Lemon1 Tbsp of Coconut Sugar1/4 cup of Maple Syrup1/4 cup of Goji Berries1/4 cup of Dried Blueberries1/4 cup of Dried Cranberries1/2 cup of Shredded Coconut Step 2: . In a bowl mix the oats, slivered almonds, macadamias, nutmeg, cinnamon, orange rind, coconut sugar and maple syrup. Spread out on a baking tray and bake in a preheated oven at 180\u2103 for around 10 minutes, being careful not to burn it! Step 3: . Let the mixture cool. Add the goji berries, cranberries, blueberries and shredded coconut and mix well! Now you have made Santa's Merry Muesli! Enjoy!", "images_list": ["santas-merry-muesli_0", "santas-merry-muesli_1", "santas-merry-muesli_2", "santas-merry-muesli_3"]} {"id": "RECIPE_599", "question": "What ingredients are required to prepare 'Santa's Merry Muesli'?", "provenance": [40392], "ground_truth": "To prepare 'Santa's Merry Muesli,' the required ingredients are: 2 cups of Oats, 1/3rd cup of Slivered Almonds, 1/3rd cup of Chopped Macadamias, 1/2 a tsp of Nutmeg, 1 tsp of Cinnamon, the Rind of Half a Lemon, 1 Tbsp of Coconut Sugar, 1/4 cup of Maple Syrup, 1/4 cup of Goji Berries, 1/4 cup of Dried Blueberries, 1/4 cup of Dried Cranberries, and 1/2 cup of Shredded Coconut.", "images_list": ["santas-merry-muesli_1"]} {"id": "RECIPE_600", "question": "What are the key steps involved in preparing a delicious batch of picnic baked beans?", "provenance": [40393], "ground_truth": "Introduction: Picnic Baked Beans . Picnic Baked Beans by Cyann : ) These baked beans are a family favorite\u2026 for over 30 years I\u2019ve been baking these beans for my family and friends. Through the years, so many have asked for my recipe, even my friend\u2019s friends have called me for the recipe. Many times I have made this Picnic Baked Beans dish a day ahead, letting the flavors enhance, resulting in a better tasting dish. These beans are also great tasting served cold!!Ingredients:4 (15 ounce) Van Camp's Pork & Beans, drain juice out of two of the cans of beans1 cup Heinz Ketchup1 cup firmly Del Monte packed light brown sugarblack pepper, to taste1/8 teaspoon cayenne pepper1/2 cup Karo\u00ae Light OR Dark Corn Syrup 2 squirts of French\u2019s yellow mustard1 medium onion, peeled and chopped2 cloves garlic, minced4 pork chops, seasoned, cooked, and chopped 1 lb. bacon, cooked and drainedDirections:Pre heat oven 325\u00b0F degrees.In a large mixing combine and mixing together the pork & beans ketchup, brown sugar, black pepper, cayenne pepper, corn syrup, yellow mustard, onion and garlic.In a fry pan, place bacon in a single layer, cook on medium heat to your desired crispness, turning frequently. Drain bacon on paper towels, set aside. Drain most of the bacon grease from pan, add 2 tablespoons of butter and melt. Wait until the bacon has cooled and crumble with your hands.Add the season pork chops to the fry pan, cooking on each side for about 4 to 5 minutes, or until golden on the outside, juices run clear and fork tender. Remove from fry pan, drain on paper towels. Wait until the pork chops have cooled, and cut up into little cubes. Add the bacon and pork chops to the bean mixture, and mix together and pour into a greased 2 \u00bd to 3 quart greased casserole. Place the bacon on top of the beans. Place casserole on a lined cookies sheet and place in pre heated oven. Bake at 325\u00b0F degrees for 1 1/2 to 2 hours or until the beans are bubbly. Let rest to thicken before serving. Yields: 8 to 10 servings.", "images_list": ["picnic-baked-beans_0"]} {"id": "RECIPE_601", "question": "What should be done with the bacon after cooking it for the Picnic Baked Beans, and how should it be prepared before adding it to the dish?", "provenance": [40393], "ground_truth": "After cooking the bacon for the Picnic Baked Beans, it should be drained on paper towels and allowed to cool before being crumbled by hand.", "images_list": ["picnic-baked-beans_0"]} {"id": "RECIPE_602", "question": "What is the process for creating delightful S'mores French macarons from scratch?", "provenance": [40395], "ground_truth": "Introduction: S'mores French Macarons. Macarons are tricky item to make. Most people need three tries to perfect these glorious cookies. Just keep trying, and you will see the amazing macarons you have made. Have fun, but be attentive;one wrong move, and you've ruined your cookes. Step 1: Mise En Place. To start, you should have all your ingredients out. These are French cookies, so precision is key. You can weigh out ingredients, but I really don't have time for that. Measure out 3 egg whites, at room temperature, 1/4 cup of white sugar, 1/2 teaspoon of cream of tartar (optional), 1 cup of almond flour, or ground blanched almonds, 1 3/4 cups of confectioner's sugar, and 1/4 cup of cocoa powder. Sift together the cocoa, almond flour, and confectioner's sugar. Pre-heat your oven to 350 degrees fahrenheit . If you cannot find cream of tartar, use a small squeeze of lemon juice. This will help stabilize your meringue, as cream of tartar would. Step 2: Making the Cookie. Put your egg whites in a bowl of a stand mixer, or hand mixer with a whisk attachment, with the cream of tartar. Whip the egg whites until they get foamy. Start adding the sugar very gradually, about a tablespoon at a time. Keep whipping the egg whites for about 8 minutes. 8 minutes on my stand mixer could be different than yours. When you are done, the egg whites should be glossy, and hold a peak. To test, take off the whisk attachment, stir at the surface of the egg white mixture, and when you take the whisk out, the egg whites should be stiff. MAKE SURE NOT TO OVER MIX THE EGG WHITES!!! If you do, there is no going back, and your egg whites will turn into white liquid. Over-mixing or under-mixing will ruin your cookie by either making them crack on top or spread out. Once you are done, add the dry mixture in by thirds. Fold the dry mixture in, not stir. This is where most people ruin their macarons, you cannot over mix the batter, or the shells will spread and flatten. If you undermix, your cookies will rise too much and crack on top. The consistency NEEDS to be like molten lava! Step 3: Piping the Cookies. Put about half your batter into a piping bag with a round tip. Pipe 2-3 inch little circles on parchment paper. You repeat with all your batter. Next, let these sit out to dry for 30 minutes in a dry area. Humidity will cause these fragile cookies to crack on top when they are baked. If you want your cookies to have the crisp, outer edge of a macaron while they rise in the ove, called feet, it is crucial they sit out. Bake them in the oven for 10-15 minutes, or until they come of the paper without breaking. Let them cool off. If you do not know what macaron feet are, search perfect macaron on the internet, and just below the cookie, you will see the ring around the smooth top. That is a foot. Step 4: The Filling. Since macarons are sandwich cookies, they need a filling. You will need 3/4 cup of marshmallow fluff, 4 ounces of cream cheese, and 1- 2 cups of confectioners sugar, depending on how sweet you like your frosting. Fill in a piping bag and pipe in your macarons. Next, crush up some graham cracker and roll the frosting that oozes out of the macaron to catch the graham cracker crumbs.", "images_list": ["smores-french-macarons_0", "smores-french-macarons_2"]} {"id": "RECIPE_603", "question": "What should I be cautious about when whipping egg whites for 'S'mores French Macarons' to ensure they reach the right consistency?", "provenance": [40395], "ground_truth": "When whipping egg whites for 'S'mores French Macarons,' it is crucial to avoid over-mixing them. If the egg whites are over-mixed, they will turn into a liquid consistency, which will ruin the macarons. You want the egg whites to be glossy and hold stiff peaks.", "images_list": ["smores-french-macarons_2"]} {"id": "RECIPE_604", "question": "What is the best way to prepare a refreshing and delicious Thai iced tea at home?", "provenance": [40396], "ground_truth": "Introduction: Delicious and Easy Thai Iced Tea. Ever wanted to enjoy your own sweet, milky, bright orange and heavily caffeinated thai iced tea? Read on and learn how easy it is to make yourself!It's personally my favorite drink and love how easy it is to make. Step 1: Materials. You only need a few different ingredients for this delicious summer drink:Thai Tea Mix (link to buy) This is your main ingredient. Use this delicious smelling blend of spices and added orange coloring to make the iconic beverage. If you want, you can actually make this mix from scratch! But it's not really necessary, and a lot easier to start from the mixTea Sock (link to buy) This is used to strain out the mix; I'll explain it's exact usage laterSugar (2 cups)Evaporated Milk (one can)Optional: you can also use sweetened condensed milk; in this case, use less sugar in the mix, as the sweetened condensed milk is very sweet.Other Materials needed:Large pot Large pitcher Stirring spoon Measuring cup Step 2: Cooking. Now it's time to cook. I really like Thai Iced Tea, so I make large batches at once. Feel free to scale down the recipe if necessary. This makes plenty for a large gathering of people, or for just me for a week or so.Boil 8 cups of water in the large pot Add 1 cup of thai tea mix to the pot Add 2 cups of sugar and stir in Cook for five minutes, stirring as necessary Let sit for 10 minutes (off of heat) Filter into new container through tea sock Let cool in fridge for 40-60 minutesAnd now you're almost there! Step 3: Pouring a Glass. Time for the fun part.Prepare a glass by filling it with ice; pour your tea over it.Now add your evaporated milk (or condensed milk if you chose that recipe variant). I find a few tablespoons is good, but feel free adjust based on your preference.Next, stir in and enjoy the beautiful swirls the two liquids make with each other.Enjoy!", "images_list": ["delicious-and-easy-thai-iced-tea_0", "delicious-and-easy-thai-iced-tea_1", "delicious-and-easy-thai-iced-tea_2", "delicious-and-easy-thai-iced-tea_3"]} {"id": "RECIPE_605", "question": "What are the essential ingredients needed to make 'Delicious and Easy Thai Iced Tea'?", "provenance": [40396], "ground_truth": "To make 'Delicious and Easy Thai Iced Tea,' the essential materials needed are Thai Tea Mix, a Tea Sock, sugar (2 cups), evaporated milk (one can), and additional materials like a large pot, large pitcher, stirring spoon, and measuring cup.", "images_list": ["delicious-and-easy-thai-iced-tea_1"]} {"id": "RECIPE_606", "question": "What steps should be taken with the boiled potatoes for making 'Fried Bread Pakoda - Who's Hungry' before preparing them for stuffing?", "provenance": [40397], "ground_truth": "After boiling the potatoes, you should set them aside to cool, peel off the skin, cut them into cubes, and then mash them with a masher.", "images_list": ["fried-bread-pakoda-whos-hungry_3"]} {"id": "RECIPE_607", "question": "What steps should be taken after whisking the butter and sugar together until light and creamy when making Kite Cake?", "provenance": [40398], "ground_truth": "After whisking the butter and sugar together until light and creamy, you should add the remaining ingredients, except the jam, and whisk them together to form a smooth batter.", "images_list": ["kite-cake_3"]} {"id": "RECIPE_608", "question": "For making 'Bacon Jalapeno Cheesy Popper Pockets,' how should you prepare the jalapenos to minimize the risk of the popper pockets bursting?", "provenance": [40399], "ground_truth": "To minimize the risk of the popper pockets bursting, you should prepare the jalapenos by using drier jalapenos instead of fresh ones. This reduces excess moisture in the filling, which decreases the chance of trapped steam that can cause the pockets to pop.", "images_list": []} {"id": "RECIPE_609", "question": "What\u2019s the best way to sprout grains and beans at home for a nutritious addition to my meals?", "provenance": [40400], "ground_truth": "Introduction: How to Sprout Grains and Beans. Sprouting grains and beans on your own is cheap and easy to do! You can eat sprouts on their own raw, or cook them and add them to other dishes. You can even make flour from sprouted grains! :)In this instructable I'll cover how to sprout grains and beans on your own and what sorts of beans and sprouts are safe to eat raw.My absolute favorite things to sprout are quinoa, lentils and mung beans - they're great raw. :D Step 1: What You'll Need + Beans and Sprouts to Eat Raw. (What I'm sprouting, left to right: quinoa, French lentils, brown rice, wheat berries, chickpeas - quinoa and French lentils are my favorites, though the wheat berries are really tasty too!)Equipment:quart sized mason jarscheeseclothBeans/legumes to sprout and eat raw:whole lentils (I'm using French green lentils)mungadzukichickpeasgreen peasGrains to sprout:wheat berriesquinoabrown ricebarleyThis page has a more complete list and lots of info!You can also sprout greens like alfalfa and clover, but I tend to just buy those because they're super easy to find and I save myself some effort. Keep in mind that there are certain beans that are toxic eaten raw, so always do your research before eating them raw. You can sprout and then cook them, however! Step 2: Soaking. Please keep in mind that the grains/beans will swell when soaked, so make sure you never fill the jars more than 1/3 of the way full.You'll want to rinse the grains/beans and pluck out any rocks or odd colored pieces. Then pour them into jars and cover with cool water almost to the top.Cover with the cheesecloth and seal with the lid ring and let them soak at room temperature for 6-8 hours. Do this out of direct sunlight. :)I always lean more towards 8 hours, because that way I can go to sleep or head to work and let them soak while I'm doing something else. Step 3: Draining + Rinsing. After the initial 8 hour soak, pour out the soaking water and rinse the grains/beans very well. I like to set them over a baking sheet on a rack so that they can continue draining.For smaller grains like quinoa, you'll want to drain them really really well - otherwise they can get quite stinky! Holding the jars at a 45 degree angle lets them drain a little better.After the initial rinsing, let them sit upside down on the rack (or on a dish rack!) unless you're rinsing them. You'll want to rinse them 3-4 times a day and set them back to drain until they begin to sprout. Step 4: Sprouting Times. Most beans and grains will be ready within 48 hours, though some can take 4-5 days - Keep them rinsed and well drained during this time or the sprouts can go bad. In most cases, I stop sprouting them as soon as I see a little tail, anywhere from 1/8 - 1/2 inch. Brown rice takes a while longer, however - and the leafy green sprouts can do with another day in sunlight so they grow tiny shoots. :)Keep in mind that if you let the sprouting process go too long, you can alter the flavor in a huge way, and often not for the better. The length of time that you let them sprout will be something you figure out with a little trial and error. Step 5: Storing Your Sprouts. To store your sprouts, first rinse them well in a sieve or colander and let them sit for a bit to remove most of the water. Then store them in a small container or a ziploc bag - pop a dry paper towel in there to leech out some of the moisture. You'll want to store them in the fridge and use them pretty fast - they can get funky quick! I always try to use them within 3-4 days. ", "images_list": ["how-to-sprout-grains-and-beans_0", "how-to-sprout-grains-and-beans_1", "how-to-sprout-grains-and-beans_2", "how-to-sprout-grains-and-beans_3", "how-to-sprout-grains-and-beans_4", "how-to-sprout-grains-and-beans_5"]} {"id": "RECIPE_610", "question": "After the initial 8-hour soak for sprouting grains and beans, what steps should you take to prepare them for sprouting?", "provenance": [40400], "ground_truth": "After the initial 8-hour soak for sprouting grains and beans, you should pour out the soaking water and rinse the grains/beans very well. Then, you should rinse them 3-4 times a day and set them back to drain until they begin to sprout.", "images_list": ["how-to-sprout-grains-and-beans_3"]} {"id": "RECIPE_611", "question": "What are the steps involved in creating a delightful homemade soda using fresh ingredients?", "provenance": [40401], "ground_truth": "Introduction: Easy Homemade Soda (Soft Drink). The best old school soda is made not with a carbonation device but with yeast! The base recipe can be modified with just about anything. I mean just about anything, there are no limits. Use what's in season, what's cheap at the farmer's market or just with the tastes you love. This base recipe makes about 2 liters. Ingredients1/2 cup sugar - you can adjust this to taste and according to the sweetness of the fruitWaterYeast - champagne or ale yeast. After some practice you can use a wild yeast Fruit of your choice. eg : watermelon, ginger,apple, strawberryJuice of 1 or 2 lemons or limesPinch of saltEquipmentSaucepanMeasuring jugBlenderWooden spoonFunnelBottles, can be glass or plasticDisclaimer: This drink has a small amount of alcohol. The byproduct of fermentation is alcohol.The short fermentation process limits the production of alcohol. If the drink is fermented for the recommend time it usually is less then 0.5%. Step 1: Making the Base. Depending on the fruit you are using - Peel, juice and/or pulp your fruitand set aside. I am using mandarin orange so I am just using the freshly squeezed juice. If I was using ginger I would boil it with water to bring out the flavor. Use your own judgement, try different things.I have squeezed 1 liter of juice. Again this is flexible and you may use less or more.In large saucepan - Bring a cup of water, sugar and salt to the boil. Step 2: Bottling. Add juice to plastic 2 liter bottle. You can use glass, but it's good to fill a small plastic bottle out of each batch to help test when it's ready. With practice you will be able to use just glass.Top up with sugar syrup, lemon juice and extra water if needed. When cooled add a pinch of yeast. Give it a shake and leave in warm place. Let stand to 12 to 48 hours. Feel the bottle - when it is rock hard the soda is carbonated. Refrigerate now to stop fermentation. It needs to be stored in the fridge, so fermentation doesn't start again and over carbonate your bottle. After a day or 2 in the refrigerator it is ready to drink. Step 3: Ready to Drink. Open slowly - it may be really fizzy!Serve ice cold! Make any flavor you like. I likeApple, ginger and beetroot Watermelon and mint Strawberry Starfruit Ginger My personal favorite Wild raspberry with a drop of vanilla for a yummy sweet creamy soda.The garden of the world has no limits, except in your mind. So go out there and play!", "images_list": ["easy-homemade-soda-soft-drink_0", "easy-homemade-soda-soft-drink_1", "easy-homemade-soda-soft-drink_2", "easy-homemade-soda-soft-drink_3"]} {"id": "RECIPE_612", "question": "For making 'Easy Homemade Soda (Soft Drink),' how can you tell when the soda is fully carbonated, and what should you do after reaching that stage?", "provenance": [40401], "ground_truth": "To make 'Easy Homemade Soda (Soft Drink),' you can tell the soda is fully carbonated when the bottle feels rock hard. Once it reaches that stage, you should refrigerate the soda to stop fermentation.", "images_list": ["easy-homemade-soda-soft-drink_2"]} {"id": "RECIPE_613", "question": "What\u2019s the best way to whip up delicious half-moon cookies that combine chocolatey goodness with icing?", "provenance": [40402], "ground_truth": "Introduction: Half-Moon Cookies. Dense, rich, chocolaty cookies topped with light and dark chocolate icing - it really couldn't get much better, especially around Valentine's day! Especially popular in up-state New York, these cookies combine some of the yummiest things around.\nFor extra nerd/awesome points, you could make a couple full and new moons, and toss in some waxing and waning gibbouses and crescents for good measure.\nAlways remember: \"When the moon hits your eye like a big pizza-pie, that's amore!\" Step 1: You'll Need. . .. \n Hardware:\nLarge bowlSpatula/wooden spoon and/or electric mixerTeaspoons or small scoopBaking sheets lined with parchment paper or SilpatMeasuring spoons and cupsTwo small bowlsTwo small spatulas/knives\nSoftware:\nFor the cookies1/2 cup white sugar1/2 cup brown sugar (packed)1/2 cup butter1 egg2 cups flour3 heaping tablespoons cocoa powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon vanilla extract1 cup milkFor the icing4 tablespoons butter1/4 teaspoon salt2 1/2 cups powdered sugar3 tablespoons milk1 teaspoon vanilla extract1 ounce bittersweet chocolate (melted)\u00a0 Step 2: Making Cookies!. Preheat oven to 350 degrees (F)Cream together butter, sugar, and brown sugarAdd egg, vanilla, and salt and mix until combinedMix in cocoa, baking soda, and baking powderAdd about half the flour and mix to combineStir in milk and remaining flourScoop or spoon dollops of batter onto lined cookie sheets - make sure to leave space betweenBake 10-12 minutesAllow to cool and remove from cookie sheets Step 3: Making Icing!. Combine all ingredients except the chocolateMix until well combined and fluffySeparate into two portions and stir melted chocolate into one Step 4: The Better Half. Lift cookies off the cookie sheetsFlip each cookie over, and using the small knives or spatulas, cover half of the base of each cookie with chocolate icing, and the other with plain icingEnjoy!\nThese keep well wrapped individually in plastic wrap, especially if kept cool. If you're going to keep them in the fridge for a while, it's advisable to leave them out for a few moments before eating as the frosting can get a bit firm.", "images_list": ["half-moon-cookies_0", "half-moon-cookies_1", "half-moon-cookies_2", "half-moon-cookies_3", "half-moon-cookies_4"]} {"id": "RECIPE_614", "question": "What ingredients do you need to make the cookies for 'Half-Moon Cookies'?", "provenance": [40402], "ground_truth": "To make the cookies for 'Half-Moon Cookies,' you will need 1/2 cup white sugar, 1/2 cup brown sugar (packed), 1/2 cup butter, 1 egg, 2 cups flour, 3 heaping tablespoons cocoa powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon vanilla extract, and 1 cup milk.", "images_list": ["half-moon-cookies_1"]} {"id": "RECIPE_615", "question": "What\u2019s the best way to prepare a delicious Graham Cracker Snack that combines Nutella and Cool Whip?", "provenance": [40403], "ground_truth": "Introduction: Graham Cracker Snack. Ingredients ______________-graham crackers -Nutella-Cool Whip Step 1: Add Nutella. Step 2: Add Cool Whip. Step 3: Break Other Half of Cracker Off and Place on Top. Step 4: EAT! . Kinda like s'mores :P Step 5: . ", "images_list": ["graham-cracker-snack_0", "graham-cracker-snack_1", "graham-cracker-snack_2", "graham-cracker-snack_3", "graham-cracker-snack_4"]} {"id": "RECIPE_616", "question": "What is the second step in making 'Graham Cracker Snack' after adding Nutella?", "provenance": [40403], "ground_truth": "The second step in making 'Graham Cracker Snack' after adding Nutella is to add Cool Whip.", "images_list": ["graham-cracker-snack_2"]} {"id": "RECIPE_617", "question": "What\u2019s the best way to prepare a delicious mix vegetable paratha that\u2019s packed with nutrients?", "provenance": [40404], "ground_truth": "Introduction: Mix Vegetable Paratha | Power Pack Paratha. Mix vegetable paratha is perfect Indian breakfast recipe which is full of all nutrients and carbohydrates as it made with a combination of different flours and vegetables. It a power pack paratha which can be served with curd or flavored yogurt. Step 1: Recipe . Ingredients:Wheat flour \u2013 2 cupsSoyabean flour \u2013 1 cupRice flour \u2013 1 cupCauliflower \u2013 1 cup Carrot \u2013 1 pcs Boiled potato \u2013 1 pcs mashedBeans \u2013 \u00bd cupCapsicum \u2013 \u00bc cupGinger garlic \u2013 1 tsp Green chili \u2013 1 pcsBeetroot - 1 small pcsSalt, Red chili powder, turmeric powder, ajwain\u2013 \u00bd tspOil \u2013 1 tspMethod: Chop all vegetables in a chopper and add it to the flours. Mix all ingredients well in dry flour. Then using water knead a soft dough. Roll out rotis with help of rolling pin. Using a cup, remove a section of roti to give a shape of moon. Cook these parathas using little oil. Serve hot with curd or flavoured yogurt.", "images_list": ["mix-vegetable-paratha-power-pack-paratha_0"]} {"id": "RECIPE_618", "question": "What preparation do the vegetables require before being mixed with the flours in the 'Mix Vegetable Paratha | Power Pack Paratha,' and how is the dough made?", "provenance": [40404], "ground_truth": "Before mixing with the flours in the 'Mix Vegetable Paratha | Power Pack Paratha,' the vegetables should be chopped in a chopper. The dough is made by mixing all the ingredients together in dry flour and then kneading a soft dough using water.", "images_list": []} {"id": "RECIPE_619", "question": "What should you do immediately after pouring the blueberry mixture into the pie crust for 'Blueberry Pi Pie'?", "provenance": [40406], "ground_truth": "After pouring the blueberry mixture into the pie crust for 'Blueberry Pi Pie,' you should cut small pieces of butter and place them on top of the berry mixture.", "images_list": ["blueberry-pi-pie_2"]} {"id": "RECIPE_620", "question": "For making 'Perfect Pumpkin Pie,' why is it important to whisk the eggs before adding them to the mixture?", "provenance": [40407], "ground_truth": "Whisking the eggs before adding them to the mixture is important when making 'Perfect Pumpkin Pie' because it breaks them down better and mixes the yolk with the whites, leading to a more integrated filling.", "images_list": ["perfect-pumpkin-pie_3"]} {"id": "RECIPE_621", "question": "For making 'Espresso Coffee With a Moka Pot,' how much water should I pour into the bottom part of the moka pot for a full six-cup brew, and what should I keep in mind regarding the pressure valve?", "provenance": [40408], "ground_truth": "To make 'Espresso Coffee With a Moka Pot,' you should fill the bottom part of the moka pot with water up to the pressure valve, ensuring that the water surface does not touch the pressure valve. This detail is crucial for proper brewing.", "images_list": ["make-espresso-coffee-with-a-moka-pot_2"]} {"id": "RECIPE_622", "question": "What ingredients do I need for Step 1 in making 'Vanilla and Chocolate Pudding Overnight Oats'?", "provenance": [40409], "ground_truth": "In Step 1 for making 'Vanilla and Chocolate Pudding Overnight Oats,' the ingredients needed are low fat vanilla cream or yoghurt, one banana, 6 teaspoons of quick cooking oats, fat free cocoa powder, almond milk, and cinnamon.", "images_list": ["vanilla-and-chocolate-pudding-overnight-oats_1"]} {"id": "RECIPE_623", "question": "How should the cherries be prepared for making 'Gluten-Free French Cherry Clafoutis' before pouring the batter over them?", "provenance": [40410], "ground_truth": "To prepare the cherries for 'Gluten-Free French Cherry Clafoutis,' you should pit them and arrange them in a single layer on the bottom of the pan before pouring the batter over them.", "images_list": ["gluten-free-french-cherry-clafoutis_3"]} {"id": "RECIPE_624", "question": "For making 'Drunken Chicken: Easy White Wine Chicken,' what should you do after sprinkling minced garlic over the chicken, and how should you add the white wine?", "provenance": [40411], "ground_truth": "After sprinkling the minced garlic over the chicken, you should salt and pepper them. Then, pour the white wine evenly over the chicken.", "images_list": ["drunken-chicken-easy-white-wine-chicken_4"]} {"id": "RECIPE_625", "question": "What\u2019s the best way to whip up a delicious low-fat salad dressing to celebrate a fresh start in the new year?", "provenance": [40412], "ground_truth": "Introduction: New Years Resolution Salad Dressing. This low-fat Spicy Lemon and Olive Oil salad dressing is the perfect way to ring in 2014! It's a great gift for the dieter that you know, and a delicious way to start their year! Everybody will be begging for this recipe! Step 1: The Ingredients!. Let's begin! Gather these ingredients and measure them in the following: 1 Cup Olive Oil 1/2 Cup Lemon Juice (preferably fresh) 1/4 Teaspoon Mustard 1 Teaspoon Oregano 1 Teaspoon Parmesan Cheese 1-2 Teaspoons Red Pepper Flakes (depending on how hot you like it). Because of the lemon juice and cheese component, I recommend storing this dressing in the refrigerator. Step 2: Mix It!!. Now combine the ingredients in a gravy boat and whisk them with a fork until combined! \u00a0Gently pour the liquid into a salad dressing bottle or jar, making sure all of the ingredients make it inside, put the spout on and admire your work! Step 3: Voila!. You've made a thoughtful diet friendly salad dressing! The yummiest way to stick with a new years resolution! For a more artisanal \u00a0feel, I created a homemade gift tag out of decorative paper and twine, write your own message on it for a personal touch! If you like this Instructable, please vote for me!! Happy Holidays!", "images_list": ["resolution-salad-dressing_0", "resolution-salad-dressing_1", "resolution-salad-dressing_2", "resolution-salad-dressing_3"]} {"id": "RECIPE_626", "question": "What ingredients are required to prepare 'New Year's Resolution Salad Dressing,' and how should it be stored?", "provenance": [40412], "ground_truth": "To prepare 'New Year's Resolution Salad Dressing,' you will need 1 Cup Olive Oil, 1/2 Cup Lemon Juice (preferably fresh), 1/4 Teaspoon Mustard, 1 Teaspoon Oregano, 1 Teaspoon Parmesan Cheese, and 1-2 Teaspoons Red Pepper Flakes. It is recommended to store this dressing in the refrigerator due to the presence of lemon juice and cheese.", "images_list": ["resolution-salad-dressing_1"]} {"id": "RECIPE_627", "question": "What is the best way to prepare a delicious hot befteki special with spring onions?", "provenance": [40413], "ground_truth": "Introduction: Hot Befteki Special With Spring Onions Recipe. Ingredients:500g ground meat200g feta cheese1 hand jalapeno slicesa few spring onions1 egga half cup breadcrumbssalt, pepper & greek spice mix Step 1: Preparation. Cut the spring onions and jalapenos in small pieces. Sprinkle salt, pepper & spice mix to the meat. Give breadcrumbs and the egg to it and stir it together. Form two patties crumble feta feta cheese on one of it. Lay the other patty on top and form a nice big patty. Step 2: Finish. Put it in a medium heated pan and fry it on both sides till it looks right. Look at my other work. https://www.youtube.com/channel/UCd57nigopX84T-HtTJO0GMQ", "images_list": ["hot-befteki-special-with-spring-onions-recipe_0", "hot-befteki-special-with-spring-onions-recipe_1", "hot-befteki-special-with-spring-onions-recipe_2"]} {"id": "RECIPE_628", "question": "How do you prepare the meat mixture for 'Hot Befteki Special With Spring Onions' before forming the patties?", "provenance": [40413], "ground_truth": "To prepare the meat mixture for 'Hot Befteki Special With Spring Onions,' first cut the spring onions and jalapenos into small pieces. Then, sprinkle salt, pepper, and a spice mix onto the meat. Next, add breadcrumbs and an egg, and stir the mixture together before forming the patties.", "images_list": ["hot-befteki-special-with-spring-onions-recipe_1"]} {"id": "RECIPE_629", "question": "What\u2019s the best way to prepare a delicious college-friendly vegan dinner that\u2019s budget-friendly and easy to make?", "provenance": [40414], "ground_truth": "Introduction: College-friendly Vegan Dinner. Veganism is a growing lifestyle because of its various health and environmental benefits. Unfortunately for many vegans in college, it's hard to find vegan-friendly options in dining halls and even harder to cook your own meals in cramped dorm rooms. This Instructable will teach college vegans living in residence halls how to make a tasty three-course meal featuring lettuce cups, spaghetti squash, and banana ice cream. The best part is that all of this food can be made within the comforts of your own dorm on a college student's budget! Step 1: Gather Your Equipment . The first thing that you need to do is gather all your ingredients and cooking materials. All the ingredients can be bought for under $25 at any grocery store, and all cooking materials can easily be stored in a college dorm. Ingredients:One head of lettuce (iceberg lettuce is recommended) One tomato One bell pepper One can of corn One spaghetti squash Pasta sauce Two bananas Any additional ice cream toppings if desiredCooking materials:Microwave Blender Cutting board Oven mitts Can opener Mixing bowl Medium-sized, microwave-safe container Knife for cutting vegetables Mixing spoon Fork PlateWhen cooking, please keep basic safety in mind. Be careful when using the knife, and be sure that your blender has a cover. Also, remember that dishes may be hot when coming out of the microwave, so watch your hands! Step 2: Preparing the Lettuce Cups. Ingredients needed for this step:Lettuce Tomato Bell pepper Canned cornCooking materials needed for this step:Cutting board Knife Can opener PlateInstructions:Wash all vegetables Open can of corn Dice tomatoes and peppers carefully with a vegetable knife Gently remove outer lettuce layers until you reach the stiff lettuce core Layer core lettuce leaves on top of one another to form a cup shape Place peppers and tomatoes into lettuce leaf cup Drizzle corn on top Enjoy! Step 3: Prepare Spaghetti Squash. Ingredients needed for this step: Spaghetti squash Pasta sauceCooking materials needed for this step:Microwave Cutting board Oven mitts Knife Microwave-safe container Spoon ForkIf you would like extra instruction on how to cut the spaghetti squash, click here.Instructions: Carefully cut off ends of the squash with vegetable knife (approx. 1/2 inch on either side) Slice squash in half vertically Scoop out squash guts into trash with a spoon Place squash into the microwave-safe container with the open side down Fill container with water to just below or a squash level Microwave for six minutes (be careful- the water will be hot!) Using oven mitts, carefully remove dish from microwave and let cool Remove squash from bowl once cool Use a fork to scrape the squash into spaghetti noodles (this may take a minute or two) Drizzle desired amount of sauce into squash and use squash as a bowl Enjoy! Step 4: Prepare Banana Nice Cream . Ingredients needed for this step: Bananas Water Any toppings you wantCooking materials needed for this step:Blender BowlInstructions: Freeze peeled bananas at least two hours prior to cooking time Put bananas in blender Add a splash of water to the blender Blend bananas until desired consistency Add toppings if desired Pour into bowl Enjoy!", "images_list": ["college-friendly-vegan-dinner_0", "college-friendly-vegan-dinner_1", "college-friendly-vegan-dinner_2", "college-friendly-vegan-dinner_3", "college-friendly-vegan-dinner_4"]} {"id": "RECIPE_630", "question": "What steps are involved in preparing the lettuce cups for the 'College-Friendly Vegan Dinner'?", "provenance": [40414], "ground_truth": "To prepare the lettuce cups for the 'College-Friendly Vegan Dinner,' you should wash all vegetables, open a can of corn, carefully dice the tomatoes and bell peppers, gently remove the outer layers of the lettuce to form a cup shape, layer the diced peppers and tomatoes inside the lettuce leaf cup, and drizzle corn on top before enjoying.", "images_list": ["college-friendly-vegan-dinner_2"]} {"id": "RECIPE_631", "question": "What ingredients are needed for the Vanilla Cream Cheese Pie Filling in 'Mother-in-law Pie on a Chai Cupcake,' and how do you prepare it?", "provenance": [40415], "ground_truth": "The ingredients needed for the Vanilla Cream Cheese Pie Filling in 'Mother-in-law Pie on a Chai Cupcake' are 2 tablespoons of corn starch, 1 cream cheese block (fat-free optional), 1 pinch of salt, 2 eggs, 1/2 tablespoon of vanilla extract, 1 vanilla bean split for caviar only, and 3/4 cups of sugar (stevia blend optional). To prepare it, first, preheat the oven to 350F. In a medium bowl, whip the cream cheese, then add the eggs, sugar, and salt, continuing to blend. Next, add the corn starch and vanilla, blending evenly before incorporating the vanilla bean caviar. Finally, pour the mixture into the pie crust.", "images_list": ["mother-in-law-pie-on-a-chai-cupcake_2"]} {"id": "RECIPE_632", "question": "What is the process for making cashew cheese in the 'Raw Vegan Pizza Recipe'?", "provenance": [40416], "ground_truth": "To make cashew cheese in the 'Raw Vegan Pizza Recipe,' pour off the water from soaked cashews and rinse them again. Then, place the cashews in a food processor, adding nutritional yeast gradually, along with a pinch of raw unrefined sea salt and 1-2 tablespoons of water. Blend until you reach the desired consistency, adding more water as needed, and chill the mixture in a covered dish for a couple of hours.", "images_list": ["raw-vegan-pizza-recipe_3"]} {"id": "RECIPE_633", "question": "What is the overall process for creating a delicious ham, cheese, and basil quiche that's gentle on sensitive gums?", "provenance": [40417], "ground_truth": "Introduction: HAM, CHEESE, BASIL QUICHE (Soft Food for Sensitive Gums). If you are having trouble finding something \"soft\" to eat due to sore gums, loose teeth (no teeth), or recent dental surgery, this nourishing dish should fill the bill (and your belly). WHY? Because instead of dicing the ham in the usual fashion, I have ground it in a food processor and all of the other ingredients are soft (excluding the graham cracker pie crust, and that easily crumbles after being baked). Step 1: INGREDIENTS (4 Servings):. 1 Prebaked 9\" Graham Cracker pie crust. 1 cup diced cooked ham (about a 6 oz piece) (to be ground in food processor) 3 large eggs 1 cup Swiss Cheese (about a 2 oz block) (Imported Swiss, Gruyere, or other cheese of your choice), grated 6 oz (3/4 cup) heavy whipping cream 1/4 teaspoon coarse ground black pepper 1/4 teaspoon grated nutmeg 1/4 cup fresh Basil leaves, finely chopped 1 TBS Parmesan cheese, grated (for topping) 1 TBS Dijon grainy mustard Step 2: PREPARATIONS:. Preheat oven to 400 degrees F.Although the store-bought pie shell has already been prebaked, you need to bake it at 400 F for an additional 5 minutes. Then remove it from the oven, and let it rest while you prepare the following ingredients (you can leave the oven on if you are going to make the quiche now, but be sure to reduce the oven temperature to 350 degrees F)!Grind 1 cup of cooked ham (Dice about 6 ounces of cooked ham, then grind it in a food processor. Grate 1 cup of Swiss Cheese (a 2 ounce block or cut of cheese should produce about 1 cup grated. Grate 1 TBS of Parmesan cheese (will be used as a topping). Grind 1/4 teaspoon each of black pepper and nutmeg. Shred 1/4 cup fresh Basil leaves.While it might appear that it takes a lot of steps to complete this recipe, the above 5 ingredients can be prepared leisurely; you can even prepare them the day before and refrigerate them until you are ready to make the quiche. Step 3: INSTRUCTIONS:. Break the eggs into a small bowl. Add the whipping cream, black pepper & grated nutmeg and whisk intensely until well blended. In a large bowl, add the ground ham, grated Swiss cheese and chopped basil and mix with a fork or wooden spoon until well blended. Spread the 1 TBS of Dijon grainy mustard over the surface of the graham cracker pie crust. Add the ham, cheese, basil mixture to the \"pie\" and spread it around until it is level and even. Pour the egg mixture evenly over the top and sprinkle with the grated Parmesan cheese. Bake on the center oven rack at 350 degrees F for 30 to 35 minutes, or until the filling is set and lightly browned. (I usually place a rimmed baking sheet on the rack below the Quiche in case it overflows, however it looks like that will not happen here). Remove from oven, garnish with Basil leaves and serve it hot! Step 4: TIME TO EAT . . .. FINALLY, a nourishing meal that I can enjoy after having had dental surgery (and it can be enjoyed at breakfast time, lunchtime, or dinnertime, or any time in between)! I am having a piece of the pie for dinner right now, along with a much deserved glass of chilled white wine (I must apologize for having taken a small bite out of the pie before taking this photo . . .but I was hungry)!Bon app\u00e9tit(I have estimated the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. Just click on the image to enlarge it)", "images_list": ["ham-cheese-basil-quiche-soft-food-for-sensitive-gu_0", "ham-cheese-basil-quiche-soft-food-for-sensitive-gu_1", "ham-cheese-basil-quiche-soft-food-for-sensitive-gu_2", "ham-cheese-basil-quiche-soft-food-for-sensitive-gu_3", "ham-cheese-basil-quiche-soft-food-for-sensitive-gu_4"]} {"id": "RECIPE_634", "question": "What steps are involved in preparing the ingredients for making 'HAM, CHEESE, BASIL QUICHE (Soft Food for Sensitive Gums)'?", "provenance": [40417], "ground_truth": "To prepare the ingredients for 'HAM, CHEESE, BASIL QUICHE (Soft Food for Sensitive Gums),' you need to grind 1 cup of cooked ham by dicing about 6 ounces of cooked ham and processing it in a food processor. Then, grate 1 cup of Swiss Cheese from a 2-ounce block, and grate 1 tablespoon of Parmesan cheese for topping. Next, grind 1/4 teaspoon each of black pepper and nutmeg, and finally, shred 1/4 cup of fresh Basil leaves. These preparations can be done leisurely, and you can even do them a day in advance if you refrigerate them.", "images_list": ["ham-cheese-basil-quiche-soft-food-for-sensitive-gu_2"]} {"id": "RECIPE_635", "question": "What\u2019s the best way to whip up a delicious batch of bacon sloppy joes that everyone will love?", "provenance": [40418], "ground_truth": "Introduction: Bacon Sloppy Joes. Easy to make and ooooh soooo hearty and satisfying.This dish is full of protein and has veggies for added flavor and fibre...but sssshhh don't tell anyone! Step 1: Sauteeing. saut\u00e9 in a preheated large skillet: 1 chopped large onion 1 tbsp. vegetable oiluntil softened, 1-2 min on med high heat Step 2: Veggies. add to the pan: 1 shredded carrot 1 chopped celery rib 1/2 red pepper diced 1 birds eye pepperCook for 3-5 min on med. high heat to soften the veggies. Step 3: Meat. to the pan add 2lb ground beef + 2 Italian mild or hot sausages that have had their casings removed.Saut\u00e9, to brown the meat for approx. 10 min.Add: 1 tsp salt or to taste 1 bay leaf 1 tbsp. chipotle powder 1 tsp. chili powder 1 tsp. tumeric 1 tsp oreganoStir to prevent scorching, when juices evaporate and the pan begins to sizzle (you will hear it)Add: 1/2-3/4 cup red wine like burgundy, merlot, shiraz or pinot noir...whatever is your fave!Cook on med. high for 10 min to reduce wine. Step 4: Finishing . Add 1 1/2 cup tomato puree + 1 cup water or broth.Simmer on med low heat for another 1/2hr until tomato is rich and thick.Toast 4 Kaiser buns.Cook 8 slices of bacon and serve with sloppy joesOption: add cheeseServes 4 hungry adults!Enjoy with love", "images_list": ["bacon-sloppy-joes_0", "bacon-sloppy-joes_1", "bacon-sloppy-joes_2", "bacon-sloppy-joes_3", "bacon-sloppy-joes_4"]} {"id": "RECIPE_636", "question": "In the recipe for 'Bacon Sloppy Joes,' what vegetables are added to the pan in Step 2, and how long should they be cooked?", "provenance": [40418], "ground_truth": "In the recipe for 'Bacon Sloppy Joes,' the vegetables added to the pan in Step 2 are 1 shredded carrot, 1 chopped celery rib, 1/2 red pepper diced, and 1 birds eye pepper. They should be cooked for 3-5 minutes on medium-high heat until softened.", "images_list": ["bacon-sloppy-joes_2"]} {"id": "RECIPE_637", "question": "What is the process for evenly spreading the icing on the sugar cookie crust when making 'Dessert Pizza'?", "provenance": [40419], "ground_truth": "When making 'Dessert Pizza,' the process involves spreading the icing evenly onto the sugar cookie crust, ensuring that it covers the entire surface, as it will serve as the glue that holds everything together.", "images_list": ["dessert-pizza_7"]} {"id": "RECIPE_638", "question": "What steps should be taken to prepare cranberries before using them to make 'Cranberry Sauce'?", "provenance": [40420], "ground_truth": "Before using cranberries to make 'Cranberry Sauce,' they should be rinsed in a colander under cool running water, and any stems that are still attached should be picked off.", "images_list": ["cranberry-sauce_2"]} {"id": "RECIPE_639", "question": "What is the method for segmenting oranges for the 'Beet Salad Tart'?", "provenance": [40421], "ground_truth": "To segment oranges for the 'Beet Salad Tart,' first cut off the top and bottom of the fruit to remove the skin and pith. Then, cut along the membranes to pop out the segments, which creates a visually appealing presentation.", "images_list": ["beet-salad-tart_4"]} {"id": "RECIPE_640", "question": "What is the best way to prepare a morning protein dish featuring eggs and spinach?", "provenance": [40422], "ground_truth": "Introduction: Morning Protein With Eggs and Spinach. Here is a great and\u00a0nutritious\u00a0way to have an egg or eggs for breakfast. This recipe you are about to see is full of protein,\u00a0meaning it contains all 9 amino acids that your body cannot produce on its own.\u00a0 It's protein needed to fill you up and keep you full for 3 to 4 hours. You won't be munching on high sugar foods before lunch. It has been proven protein is the way to go for healthy weight control. A breakfast eaten with eggs can enhance weight loss by over 60 percent. A large egg generally provides 6.25 grams of protein each, when the yolk and white of the egg are both eaten. Also\u00a0cholesterol\u00a0is necessary\u00a0for the body. Your brain has 75% of it. It has been shown by resent studies that\u00a0cholesterol\u00a0is not the killer we thought.\u00a0Chronic\u00a0inflammation\u00a0is in first place. Most of the protein is in the whites of the egg. As for the yolk it has Lutein. Lutein fights against inflammation. Inflammation causes\u00a0arterial\u00a0hardening. Another ingredient in our recipe today that contains Lutien, is spinach. Did you ever see Popi with Chronic Inflammation? No, just lean muscles. For more about Lutien and Cardiovascular Health click here.\u00a0 Now let's get to making breakfast!!The author of this write-up is not a Doctor. The\u00a0nutritional\u00a0information provided is just that. Always\u00a0consult\u00a0a Medical\u00a0Practitioner\u00a0for your health needs. Sources of information: Living Strong Step 1: . So here you can see on our cutting board we have 4 chefry\u00a0tomatoes\u00a0halved. One large egg, one garlic clove minced and\u00a0about\u00a01/8 cup of blended cheese shredded. The cheese I used is Sargento \"6 Cheese Italian\". But you can use any chesse you like. As for the greens, we have 5 spinach leaves with the ends cut off and some cilantro leaves chopped to\u00a0equal\u00a0one teaspoon. Please note the 1/8 cup of cheese provides 4.5 grams of\u00a0protein. So with that one egg and the cheese you now have about 11 grams of\u00a0protein\u00a0in this breakfast. Now let's\u00a0start\u00a0grabbing things off the board and get to cooking. Step 2: . Heat some olive oil over medium heat. Once heated add garlic saute a little and then add the tomatoes and\u00a0saute\u00a0some more. By the way those tomatoes also have lutein in them. Which can help with eye health as well as skin health along with heart health. Step 3: . Now add your spinach greens, the egg and top with the cheese. There's about 4 grams of protein in one cup of spinach. Those five leaves have about 1 gram raw and now that they are going to be cooked it will\u00a0double\u00a0to 2 grams. Our egg breakfast now has 12 grams of protein. Step 4: . Put a lid over the pan and time it for one (1) minute, no longer. As a side note: If you like fried eggs, here is how to have the\u00a0perfectly\u00a0cooked fried egg every time. In a pan melt one teaspoon of butter over medium heat. Crack egg over butter, spoon in 1 to 2 tablespoons of water and put lid over egg. Let cook no less and longer, 1 minute. Remove from pan a plate your egg. It never fails,\u00a0perfectly\u00a0cooked egg all of the time. Do not use oil as your lid will shake and it looks like another Chernobyl\u00a0explosion\u00a0is going to happen. Do not add water with this recipe as well, the vegetables have some moister in them. The secret is the timing, 1 minute with lid and no longer. Step 5: . I guess you are asking about the cilantro? Yes I forgot to sprinkle it over the finished egg before taking the image. So when you make this recipe, be sure to sprinkle the 1 teaspoon of chopped\u00a0cilantro\u00a0over the top of the Egg with Garlic and Spinach. Here are more great breakfasts with eggs..... Huevos Devorciados (like Eggs Rancheros) Fried Egg Topped with Dill and Tomato Sweet Potato and Egg Italian Eggs Morning Oats and Egg To view these\u00a0nutritious recipes, follow the link to Savor the Food and leave your information on the contact form with \"free e-book\" in the subject. Doing so you will receive FREE a 16 page e-book, Breakfast to Your Health.", "images_list": ["morning-protein-with-eggs-and-spinach_0", "morning-protein-with-eggs-and-spinach_1", "morning-protein-with-eggs-and-spinach_2", "morning-protein-with-eggs-and-spinach_3", "morning-protein-with-eggs-and-spinach_4", "morning-protein-with-eggs-and-spinach_5"]} {"id": "RECIPE_641", "question": "What ingredients are used in 'Morning Protein With Eggs and Spinach' during Step 1, and how much total protein do they provide?", "provenance": [40422], "ground_truth": "In 'Morning Protein With Eggs and Spinach,' the ingredients used in Step 1 include 4 chefry tomatoes (halved), one large egg, one minced garlic clove, and about 1/8 cup of blended cheese. These ingredients provide a total of approximately 11 grams of protein.", "images_list": ["morning-protein-with-eggs-and-spinach_1"]} {"id": "RECIPE_642", "question": "What is the best way to whip up a quick and delicious vegan chocolate treat with just three ingredients?", "provenance": [40423], "ground_truth": "Introduction: Healthy Vegan Chocolate Recipe Only 3 Ingredients. I don't know anyone who doesn't like chocolate that why I made this little tutorial how to make a vegan chocolate. Quick and easy recipe for sweet tooth, you need only 3 ingredients! Step 1: Ingredients. You need:coconut oilcacaocarobOptional:spices like cardamom, vanilla, cinnamon Step 2: Recipe. melt coconut oil and add to it cacao, carob and spices of your choice Optional: if you like chocolate to be sweter add dates,honey or steviapour almost ready chocolate to silicone forms and put them in the fridge or cold place for some time Step 3: Ready Chocolate. It's super tasty , I couldn't resist and tried it before making photo.yummy!", "images_list": ["healthy-vegan-chocolate-recipe-only-3-ingredients_0", "healthy-vegan-chocolate-recipe-only-3-ingredients_1", "healthy-vegan-chocolate-recipe-only-3-ingredients_2", "healthy-vegan-chocolate-recipe-only-3-ingredients_3"]} {"id": "RECIPE_643", "question": "What should you do with the coconut oil when making 'Healthy Vegan Chocolate Recipe Only 3 Ingredients'?", "provenance": [40423], "ground_truth": "To make 'Healthy Vegan Chocolate Recipe Only 3 Ingredients,' you should melt the coconut oil before adding the cacao, carob, and any optional spices of your choice.", "images_list": ["healthy-vegan-chocolate-recipe-only-3-ingredients_2"]} {"id": "RECIPE_644", "question": "What\u2019s the best way to prepare delightful homemade fudgesicles without any dairy?", "provenance": [40424], "ground_truth": "Introduction: Fudgesicles. These homemade fudgesicles are so easy to make and they taste even better than the fudgesicles you can get at the store. And, no weird ingredients - plus no dairy! Hooray. :D\nYou could even add some gelatin or essential oils to get super fancy fudgesicles, but I like this basic recipe so much I decided to keep it simple.\nI found this recipe on the Splendid Table website - I swear the ladies that run it are just the gods of food. Step 1: Ingredients:. \n\t\t2 cups water\n\t\t1 cup sugar\n\t\t1 cup cocoa\n\t\t1 teaspoon of vanilla\n\t\tpinch of saltVery simple, so that means the higher quality of cocoa powder you use, the better they'll be. :DAlso, since I've got a few questions about them, here are the molds I'm using:Zoku Mini PopsZoku Round Pops Step 2: Cooking. Combine the water and sugar in a saucepan over medium heat and cook until the sugar dissolves. Then add in the cocoa powder, salt and vanilla and whisk like crazy. You'll want to cook this mix for 3-5 minutes or until it thickens slightly. The first photo is right after the cocoa powder was added, the second is once it's cooked. Step 3: Filling + Chilling. Pour the mixture from the saucepan into a measuring cup - it will be easier to pour that way.Put it directly into the molds and pop in the freezer. :DBecause it's so hot when it comes out of the pan, it will take a while to freeze. It can take up to 5-6 hours depending on the size of your molds. You can also put this into small ramekins for delicious little cups of sorbet-like chocolate!", "images_list": ["fudgesicles_0", "fudgesicles_1", "fudgesicles_2", "fudgesicles_3"]} {"id": "RECIPE_645", "question": "In the recipe for 'fudgesicles,' what is the cooking process after you combine the water and sugar, including how long it should be cooked?", "provenance": [40424], "ground_truth": "In the recipe for 'fudgesicles,' after combining the water and sugar, you should cook the mixture over medium heat until the sugar dissolves. Then, add the cocoa powder, salt, and vanilla, and continue cooking the mixture for 3-5 minutes or until it thickens slightly.", "images_list": ["fudgesicles_2"]} {"id": "RECIPE_646", "question": "What is the purpose of flaming the orange twist when making a Classic Negroni, and how is this technique performed?", "provenance": [40425], "ground_truth": "The purpose of flaming the orange twist when making a Classic Negroni is to create a heavier, slightly smoky, citrus note that enhances the flavor profile of the cocktail. This technique is performed by holding the twist skin side down about four inches above the drink and pinching it sharply to expel oil from the skin through the flame and onto the surface of the drink.", "images_list": ["classic-negroni_7"]} {"id": "RECIPE_647", "question": "What is the overall process for creating an edible white chocolate-coconut polar bear on a sugar cube igloo?", "provenance": [40426], "ground_truth": "Introduction: Edible White Chocolate-Coconut Polar Bear on Sugar Cube Igloo Sculpture. Winter is always fun with snowy days. When I was little I used to think that sugar cubes would be cool to make an igloo but never once made it. Now that I'm all grown up (still a child at heart) I finally decided it was time to make it. This edible sculpture is a nice tribute to winter. If you make it, hope you enjoy it as much as I enjoyed making it. Even better this is all edible so you can enjoy eating it too. Step 1: The Stuff You Need. To make this I just use what I had around the house and in the kitchen.\u00a0 I\u00a0 Materials: 1 small round bowl 1 large plate or cake turning table 1 box of sugar cube 2 lb powder sugar 1 toilet paper roll black icing color or food dye water white melting chocolate shredded coconut \u00a0 Step 2: Making the Igloo. To make the igloo: 1. For the base you need to flip a small bowl upside down on a plate. I used oil spray on the bowl and plate just to make the sugar glue not stick to it so much but it's optional if you desire. 2. For the sugar glue of the sugar cubes you need to mix in a bowl powder sugar and water.\u00a0Start \u00a0with 1-2 cups of powder sugar and\u00a01-2 tablespoon of water. Mix well until the consistence is like a paste.\u00a0 To test and ensure that it is not to watery, you can stack 2 cubes on each other with the sugar glue and side the top cube over.\u00a0 If the top cube still stays on top, the sugar glue is strong enough.\u00a0 Total amount of powder I used\u00a0was app 1.25 lbs.\u00a0 3.\u00a0 Stack the sugar cubes one by one\u00a0around the circumference of the bowl and using the sugar glue to attach them together.\u00a0 A few tricks I used were: -lightly compress with my hands around each level of cube I finished -use a fair amount of sugar glue but not so much that it is going to be too runny -at the top of the igloo I\u00a0pour sugar glue to on the inside cubes to stabilize them - at the highest level the cubes only stack up half way by,\u00a0cutting the hidden sugar cubes below it in half\u00a0before gluing them down 4.\u00a0 Allow the igloo to dry completely before adding the doorway in.\u00a0 To make the doorway cut the toilet paper roll to about 2/5 and use it as support.\u00a0 Stack and built the sugar cubes around it with sugar glue.\u00a0 Pull out the paper roll once the doorway is completely dry. Step 3: Making the Polar Bear. I wanted a yummy polar bear so he's edible minus the toothpicks that hold his\u00a0body together. 1. Melt in microwave in 20 second increments 1/4 of the bag of white chocolate candy melts.\u00a0 Stir after each time in the microwave.\u00a0It does not need to be hot, just melted.\u00a0 2. Mix in 1/2 cup of shredded coconut.\u00a0 Then wait 3-5 minutes to allow chocolate to start to solidify again so that it is stiff but still pliable. 3.\u00a0 To build the polar bear roll out the body which tends to be more pear shaped, skinnier on top and thicker on the bottom.\u00a0 Use toothpicks for support to add the rolled arms and legs.\u00a0 For the head roll out a circle and then thin and taper one side for the face.\u00a0 Use 3-4 toothpicks for support.\u00a0 Add a tail and reinforce with toothpick too. Using a tiny amount of black food color add it to a tiny amount of sugar glue and roll out a triangular shape for the nose and 2 round eyes.\u00a0 Attach them onto face, they should stick relatively easily. Step 4: Finishing Touches. Yay, the main components are done.\u00a0 1. Use sugar glue to glue down the polar bear to the top of the igloo. 2. Set out a thin layer of sugar glue around the igloo.\u00a0 Add fresh fallen snow by sprinkling by hand powder sugar around the igloo. This was such a fun piece to make the sweet winter sculpture.\u00a0 Might take a few days before I decide to share this by breaking it down and eating it.\u00a0 The sugar cubes will most definitely get hacked off cube by cube into a nice warm drink like hot chocolate by\u00a0a cozy fire.", "images_list": ["edible-white-chocolate-coconut-polar-bear-on-sugar_0", "edible-white-chocolate-coconut-polar-bear-on-sugar_1", "edible-white-chocolate-coconut-polar-bear-on-sugar_2", "edible-white-chocolate-coconut-polar-bear-on-sugar_3", "edible-white-chocolate-coconut-polar-bear-on-sugar_4"]} {"id": "RECIPE_648", "question": "What is the process for creating the igloo using sugar cubes in the 'Edible White Chocolate-Coconut Polar Bear on Sugar Cube Igloo Sculpture'?", "provenance": [40426], "ground_truth": "To create the igloo for the 'Edible White Chocolate-Coconut Polar Bear on Sugar Cube Igloo Sculpture,' first, flip a small bowl upside down on a plate and optionally spray it with oil to prevent sticking. Prepare the sugar glue by mixing 1-2 cups of powdered sugar with 1-2 tablespoons of water until it reaches a paste-like consistency. Test the strength of the glue by stacking two sugar cubes; if the top cube stays in place, the glue is strong enough. Then, stack sugar cubes around the bowl's circumference, using the glue to hold them together, and compress them lightly as you build up. After completing the igloo, allow it to dry before adding a doorway.", "images_list": ["edible-white-chocolate-coconut-polar-bear-on-sugar_2"]} {"id": "RECIPE_649", "question": "What steps should I take to prepare the biscuits for the 'Chocolate Cookies Dessert'?", "provenance": [40427], "ground_truth": "To prepare the biscuits for the 'Chocolate Cookies Dessert,' you should break them into fine pieces and then grain them finely using a mixer. It's essential to ensure that all pieces are finely grained, as any pieces that are not will affect the taste and texture when eating the dessert.", "images_list": ["chocolate-cookies-dessert_2"]} {"id": "RECIPE_650", "question": "In the process of making 'Baked Apples,' how do you stuff the apple cores with brown sugar, and how can you incorporate additional ingredients?", "provenance": [40428], "ground_truth": "To stuff the apple cores for 'Baked Apples,' you should fill them loosely with brown sugar. If you're adding ingredients like raisins or nuts, mix them with the brown sugar and pack the cores a bit more tightly.", "images_list": ["baked-apples_3"]} {"id": "RECIPE_651", "question": "What is the best way to create a delicious homemade pizza sauce from fresh ingredients?", "provenance": [40430], "ground_truth": "Introduction: Easy and Very Delicious Home-made Pizza Sauce. Hi, guys!!!Today we're going to make THE PERFECT HOME-MADE PIZZA SAUCE... so, let's beginFirst the ingredients:TomatoesCarrotsPeppers (green, red, orange whatever colour you want :D)OnionFresh herbs (parsley, basil or oregano for example) or someDried herbs (if you don't have fresh)Pinch of saltPinch of sugarPinch of pepperGarlic (opitional) Step 1: Washing, Peeling, Cutting and Cooking Our Vegetables. 1. Take all the vegetables and wash them carefully.2. Peel the carrots.3. Cut everything except the tomatoes because we will put them whole in order easy to remove the peel after that.4. Put everything in middle pot.5. Add the herbs, the salt and the pepper.6. Add water and start boiling or steam instead, for 20-25 minutes or until ready. Step 2: Blending the Cooked Vegetables. 1. When our vegetables are cooked we need to blend them with a blender (or something of this kind :D).2. Blend until smooth texture.3. If you sauce is too liquid return it on the hot plate for around 10 minutes and it will be perfect.3. Taste your sauce, smell the amazing scent and add more salt or black pepper if needed.4. Congratulations! Your perfect and very tasteful pizza sauce is ready.5. Spread it on your pizza and enjoy. :D Step 3: Finish!!!. You are READY! And you have made the best pizza sauce in the world! Well done!P.S. If you want to add extra vegetables, herbs or spices no problem it will be perfect again. :DP.S. The second photo is the pizza which I made with this sauce. Just briliant!Thanks for your likes, hope you enjoyed my recipe. :)", "images_list": ["easy-and-very-delicious-home-made-pizza-sauce_0", "easy-and-very-delicious-home-made-pizza-sauce_1", "easy-and-very-delicious-home-made-pizza-sauce_2", "easy-and-very-delicious-home-made-pizza-sauce_3"]} {"id": "RECIPE_652", "question": "When preparing vegetables for 'Easy and Very Delicious Home-made Pizza Sauce,' what is the first step, and how should the tomatoes be treated before cooking?", "provenance": [40430], "ground_truth": "The first step in preparing the vegetables for 'Easy and Very Delicious Home-made Pizza Sauce' is to wash all the vegetables carefully, peel the carrots, and cut everything except the tomatoes, which should be left whole to make peeling easier after cooking.", "images_list": ["easy-and-very-delicious-home-made-pizza-sauce_1"]} {"id": "RECIPE_653", "question": "What\u2019s the best way to prepare BBQ chicken and kafta kebab sandwiches for a delicious meal?", "provenance": [40431], "ground_truth": "Introduction: BBQ Chicken and Kafta Kebab Sandwiches. In this instructable I will show you how I prepare for a lazy supper night at my house.I like to freeze food that I prepare at home for later, the Kafta Kebab and the BBQ Chicken are the most popular and they taste delicious.In this instructable, I will demonstrate how to prepare the meat and freeze them for future consumption. Step 1: How to Prepare the Kafta Kebabs. Kafta is ground beef mixed with parsley onions and spices, the taste is very similar to meatloaf.I usually buy the Kafta prepared by the butcher, so I don't have to chop the parsley and the onions. If you want to mix it at home, I suggest to chop the parsley and the onions by hand, do not use a food processor other wise the vegetables will produce too much juice in the oven. If you opt for a butcher prepared Kafta, ask the butcher to prepare it fresh and don't take pre-packaged Kafta. Equally important, is to ask the butcher for lean or extra-lean meat, or else they will shrink a lot in the oven and you'll end up with very small Kebabs.You will need 1 Kg of KaftaUse your hands to roll 20 Kafta balls Then place the Kafta ball in between your palms and shape them into 20cm kebabs (a little bit longer than a hotdog)Line the baking pans with parchment paper and place the kebabs in the pansCook them in the oven at 350 degrees for 25 minutesLet them cool then wrap them individually with plastic wrap and put them in freezer bags and freeze them.When you are ready to make a sandwich, remove one from the freezer, and heat it in a microwave for 2 minutes.I like to use flat bread to make sandwiches, but you can use whichever you like.The Kafta goes great with lettuce, tomatoes, pickles, mustard and hot sauce. Hummus is also delicious with Kafta.If you have a panini press go for it and enjoy your sandwich.Next is the Chicken BBQ Step 2: How to Prepare the Chicken BBQ. The BBQ chicken does need an introduction. Find a place that sells fresh BBQ chicken, I like places that include the garlic sauce with the chicken.I know that this step is messy but you have to do it. Separate the meat from the bones and the skin with your hands. If you like to eat the skin go ahead but don't freeze it, for some reason it is not as good when it thaws.Separate the chicken into individual packs using plastic wrap and put them in freezer bags and freeze them.When you have the itch to eat a chicken sandwich, remove a pack from the freezer and heat it in the microwave for 2 minutes per pack.In the sandwich you must have tomatoes and lettuce, pickles of some kind (I like pickled turnips with chicken), hot sauce and of course lots of garlic sauce.Panini press and enjoy.Until next time, eat well ..............", "images_list": ["bbq-chicken-and-kafta-kebab-sandwiches_0", "bbq-chicken-and-kafta-kebab-sandwiches_1", "bbq-chicken-and-kafta-kebab-sandwiches_2"]} {"id": "RECIPE_654", "question": "How do you prepare the Kafta Kebabs for 'BBQ Chicken and Kafta Kebab Sandwiches,' and what is essential to prevent them from shrinking during cooking?", "provenance": [40431], "ground_truth": "To prepare the Kafta Kebabs for 'BBQ Chicken and Kafta Kebab Sandwiches,' you need to roll 20 Kafta balls and shape them into kebabs that are 20cm long. It's essential to use lean or extra-lean meat when making the Kafta; otherwise, they will shrink significantly during cooking.", "images_list": ["bbq-chicken-and-kafta-kebab-sandwiches_1"]} {"id": "RECIPE_655", "question": "How should the artichoke hearts and sun dried tomatoes be prepared for the 'Vodka Penne' before adding them to the skillet?", "provenance": [40432], "ground_truth": "For 'Vodka Penne,' you should finely chop the artichoke hearts and sun dried tomatoes before adding them to the skillet.", "images_list": ["vodka-penne_3"]} {"id": "RECIPE_656", "question": "What ingredients are needed to prepare 'Zucchini and Feta Cornbread Hearts,' and how many eggs does the recipe require?", "provenance": [40433], "ground_truth": "To prepare 'Zucchini and Feta Cornbread Hearts,' you will need 3-4 small grey zucchinis, 1 cube of feta cheese, 3 eggs, 1 cup of yogurt, 1/2 cup of oil, 1 cup fine corn meal, 1 cup flour, 1 teaspoon salt, and 1 teaspoon baking powder. The recipe requires 3 eggs.", "images_list": ["zucchini-and-feta-cornbread-hearts_1"]} {"id": "RECIPE_657", "question": "What\u2019s the process for whipping up a delicious batch of homemade coconut curry seasoning?", "provenance": [40434], "ground_truth": "Introduction: Homemade Coconut Curry Seasoning. My husband and I have a favorite popcorn company that is pretty pricey and not always easy to get to. One of their flavors that I never in a million years would think I'd like is their coconut curry. Having what I assume would be all the necessary ingredients on hand, I decided to give making my own coconut curry seasoning a try and it came out fantastic! This seasoning also goes excellent on popcorn, potatoes, homemade chips, soft pretzels, and I'm sure a lot more food that we haven't gotten to yet!Check back soon to see recipes we use this seasoning with! Step 1: BoM. 1/2 cup shredded coconut (sweetened or unsweetened, up to you)1 tbs sugar1 tbs curry powder1/2 tsp salt (add more if needed)**Ingredient amounts should be adjusted to fit what you think tastes good. The amounts provided here happen to be what I think tastes good, but sometimes I'll add more salt. Always err on the side of less is more and taste test as you increase ingredient amounts. Step 2: Blend. Put all of the ingredients into a blender and blend for 10-20 seconds, long enough for the shredded coconut to no longer look like shredded coconut. Step 3: Store. Transfer the coconut curry mixture to a clean and dry container, unless using immediately---in which case toss on your favorite popcorn or other snacks! Sprinkle on as much or as little as you want! This mixture should stay good for 2-4 months in an airtight container. ", "images_list": ["homemade-coconut-curry-seasoning_0", "homemade-coconut-curry-seasoning_1", "homemade-coconut-curry-seasoning_2", "homemade-coconut-curry-seasoning_3"]} {"id": "RECIPE_658", "question": "When making 'homemade coconut curry seasoning,' how should the ingredients be prepared and for what duration?", "provenance": [40434], "ground_truth": "To make 'homemade coconut curry seasoning,' all of the ingredients should be put into a blender and blended for 10-20 seconds, until the shredded coconut is no longer recognizable.", "images_list": ["homemade-coconut-curry-seasoning_2"]} {"id": "RECIPE_659", "question": "What is the process for preparing delicious bhakharvadi from scratch?", "provenance": [40435], "ground_truth": "Introduction: How to Make Bhakharvadi. This is a super awesome snack that is particularly popular in Gujarat and Maharashtra.. Let's learn how to make it! Step 1: Ingredients. For stuffing: 3 raw (green) bananas, 250gm potatoes, Ginger-green chili paste, 2 spoons sesame seeds, 3 spoons sugar, 2 spoons lemon juice, 1 spoon Garam masala, SaltFor the dough: 150gm refined wheat flour (maida) 150gm whole wheat flour, oil, Salt Step 2: Prepare the Stuffing. Wash the potatoes and the bananas and put them in a pressure cooker to boil them. If you don\u2019t have a pressure cooker, you can cook in a normal vessel too, just that it will take a bit longer.Once it is boiled and cooled down, take the skin off from the potatoes and the bananas and then crush them.Now add the ginger-chili paste, sesame seeds, garam masala, lemon juice, sugar and salt and mix it all. The stuffing is ready so keep it aside. Step 3: Prepare the Dough. Time to prepare the dough. Take both the flours in a broad vessel and then add oil and salt. Then add water little by little and prepare a smooth but not too soft dough. Step 4: The Trickiest Part. Now we prepare the Bhakharwadi from the dough and the filling. Take a lump from the dough and then roll it to a circle with a rolling pin.Now take some of the potato filling and spread it evenly on the rolled dough.Once it is spread well across the entire circle, roll it tightly from one of the ends until the opposite end. Step 5: Time to Fry!. Once you have a roll ready, cut it with a knife to small circular pieces.Now put oil in a frying pan and start to heat it.Once the oil is heated, add the Bhakharwadi one by one in batches.Once the crust is light brown, take it out from the pan. Step 6: Yumm Yumm. Hurray, we made it. Bhakharwadi tastes great with the sweet chutney and also with the green chutney..Guten appetite! =)", "images_list": ["how-to-make-bhakharvadi_0", "how-to-make-bhakharvadi_2", "how-to-make-bhakharvadi_4", "how-to-make-bhakharvadi_5", "how-to-make-bhakharvadi_6"]} {"id": "RECIPE_660", "question": "How should the stuffing be prepared for making 'bhakharvadi' after boiling the potatoes and bananas?", "provenance": [40435], "ground_truth": "To prepare the stuffing for 'bhakharvadi,' after boiling and cooling down the potatoes and bananas, you should take off the skin from both and crush them. Then add the ginger-chili paste, sesame seeds, garam masala, lemon juice, sugar, and salt, and mix it all well.", "images_list": ["how-to-make-bhakharvadi_2"]} {"id": "RECIPE_661", "question": "What is the process for making homemade butter from scratch?", "provenance": [40436], "ground_truth": "Introduction: Homemade BUTTER!. First you need a pint of cream and a mason jar. I used organic heavy whipping cream which added an extra step. Stick to regular cream. ( organic if you prefer) Step 1: Pour Into Jar. Pour the cream into the jar, put the lid on and make sure it's tight! Step 2: SHAKE IT UP!. Now the fun part...SHAKE IT UP! Shake it continuously for about 10 minutes. Step 3: Pour Out the Buttermilk. After about 10 minutes you will notice the butter and the buttermilk starting to separate. Keep shaking for a few more minutes till you have a lump of butter. Use the lid to strain out the buttermilk. This can be used for baking! Step 4: Rinse Repeat. Add some ice cold water to the butter, close the lid and shake some more, then drain it out. Repeat this process about 2-3 times, till the water is not so milky. Step 5: VIOLA!. Scoop it into a container, you may add a little salt to taste. You now have fresh butter and buttermilk!", "images_list": ["homemade-butter-4_0", "homemade-butter-4_1", "homemade-butter-4_2", "homemade-butter-4_3", "homemade-butter-4_4", "homemade-butter-4_5"]} {"id": "RECIPE_662", "question": "After noticing the separation of butter and buttermilk while making homemade butter, what steps should I take next?", "provenance": [40436], "ground_truth": "After noticing the butter and buttermilk starting to separate when making homemade butter, you should continue shaking for a few more minutes until you have a lump of butter, and then use the lid to strain out the buttermilk.", "images_list": ["homemade-butter-4_3"]} {"id": "RECIPE_663", "question": "What\u2019s the best way to create delightful apple birds as a fun and artistic dish?", "provenance": [40437], "ground_truth": "Introduction: Apple Birds. great apple art i learned from Grant Thompson ( https://www.youtube.com/watch?v=uLXEiMIiF5E ) please check out his stuff for more cool ideas. description to each step is in the notes on each photos. Thanks for learning something new today, who knows what you'll learn tomorrow", "images_list": ["apple-birds_0"]} {"id": "RECIPE_664", "question": "What is the source for making 'Apple Birds,' and what other ideas can I explore from that source?", "provenance": [40437], "ground_truth": "The source for making 'Apple Birds' is Grant Thompson's video, and you can explore more cool ideas from his content.", "images_list": ["apple-birds_0"]} {"id": "RECIPE_665", "question": "What is the best way to create delicious Oreo truffles that will leave everyone craving for more?", "provenance": [40438], "ground_truth": "Introduction: Oreo Truffles-Recipe. I finally found a dessert that I KNOW you will just die for and will probably hate me for it later because they are addicting.\nHere is the recipe:\n1 package (16 ounce) of Oreos\n1 (8 ounce) package of cream cheese\n2 (8 ounce) packages of baker's semi-sweet baking chocolate\nAnd here is what you can use:\nBlender\nBowl\nSpoon\nWax Paper\nCookie Sheet Step 1: . Crush about 36 cookies (yes 36 exactly) in a blender or you can do it like my mom and put them in a bag and use a rolling pin to crush them. I chose a blender but both work awesome! Step 2: . Start melting your baking chocolate now so it can be ready to be dipped.\nNOTE: There are many ways you can melt your chocolate like melting in the microwave (which I did for quick use) or you can do it on the stove but be SUPER careful so you don't burn your chocolate. You can use a double broiler technique to make sure you don't burn it. Whichever way you choose make sure it is not burned otherwise it will be ruined. Step 3: . Put your crushed Oreos in a bowl with your package of cream cheese and mix them together with a spoon, mixer or your hands if you want. Step 4: . Roll the Oreo/cream cheese mixture into about 1-inch balls. Step 5: . Dip your Oreo balls into the melted chocolate and place on wax paper on a cookie sheet.\u00a0 Crush the remaining Oreos and sprinkle on top of the Oreo balls. Step 6: . Refrigerate them for about an hour or until they are firm. Step 7: . Then is the best part! You get to EAT them and regret it later. Hope you get a wonderful chocolate rush!", "images_list": ["oreo-truffles-recipe_0", "oreo-truffles-recipe_1", "oreo-truffles-recipe_2", "oreo-truffles-recipe_3", "oreo-truffles-recipe_4", "oreo-truffles-recipe_5"]} {"id": "RECIPE_666", "question": "In the process of making 'Oreo Truffles,' how should I combine the crushed Oreos and cream cheese, and what tools can I use for mixing?", "provenance": [40438], "ground_truth": "To make 'Oreo Truffles,' you should put your crushed Oreos in a bowl with the cream cheese and mix them together using a spoon, a mixer, or your hands if you prefer.", "images_list": ["oreo-truffles-recipe_3"]} {"id": "RECIPE_667", "question": "What is the process for creating your own copper alembic head for whiskey making?", "provenance": [40439], "ground_truth": "Introduction: Copper Alembic Head DIY. I decided to make own whiskey (in extremely traditional way)\nAs I was unable to buy Alembic I wish I decided to cinstruct one.\nI collected Oak few casks and a lot of other hardware.\nMost dramatic (for me) was to find round-shaped copper 'anything' to make Alembic head.Geography in school was lil boring except globe, especially the way how to stick flat map on round base. Step 1: . So, I steal the shape of Alembic head from whiskey alembic maker's site, traced it in adobe illustrator and calculated all the radius-es etc. to receive single form printed on paper. Step 2: . After printing it was mounted on copper stripe with Mount spray, cutted by scissors\nand formed by rubber hammer in and on colander (!) Step 3: . Soldering (with lead-free solder!) was both ease - because of acid flux was used - and hard because of positioning each leaf take bunch of patience. Step 4: . Adding top and bottom (drawed in illustratort too) was easiest part)\nVoila)", "images_list": ["copper-alembic-head-diy_0", "copper-alembic-head-diy_1", "copper-alembic-head-diy_2", "copper-alembic-head-diy_3", "copper-alembic-head-diy_4"]} {"id": "RECIPE_668", "question": "In the process of making 'Copper Alembic Head DIY,' what type of solder is recommended for soldering the copper pieces, and what role does acid flux play in this process?", "provenance": [40439], "ground_truth": "In the process of making 'Copper Alembic Head DIY,' it is recommended to use lead-free solder for soldering the copper pieces. Acid flux plays an important role by making the soldering process easier, although patience is required for properly positioning each leaf.", "images_list": ["copper-alembic-head-diy_3"]} {"id": "RECIPE_669", "question": "How do you prepare the peanut butter filling for 'Big Hero 6 Baymax Peanut Butter Cups,' and what should you do if it is too sticky?", "provenance": [40440], "ground_truth": "To prepare the peanut butter filling for 'Big Hero 6 Baymax Peanut Butter Cups,' combine peanut butter, salt, butter, and powdered sugar in a bowl and stir. If the mixture is still super sticky to the touch, add about another tablespoon of powdered sugar.", "images_list": ["big-hero-6-baymax-peanut-butter-cups_1"]} {"id": "RECIPE_670", "question": "What\u2019s the process for crafting a giant pizza bagel that's sure to impress?", "provenance": [40441], "ground_truth": "Introduction: GIANT PIZZA BAGEL. \n Make a giant pizza bagel. \u00a0 Bagels are boiled then baked. Steps: Make dough* Shape into bagel - about 12\" across and 2+\" thick Boil in 14\" pan Bake at 475degF\u00a0to internal temp of 200degF (about 20min) Slice Add sauce and cheese Briol to melt cheese Eat Realize you were thinking of english muffin pizza...\u00a0 *Recipe for dough: http://allrecipes.com/recipe/real-homemade-bagels/\n ", "images_list": ["giant-pizza-bagel_0"]} {"id": "RECIPE_671", "question": "What internal temperature should the Giant Pizza Bagel reach during baking, and how long should it be baked for?", "provenance": [40441], "ground_truth": "The Giant Pizza Bagel should be baked to an internal temperature of 200degF for about 20 minutes.", "images_list": ["giant-pizza-bagel_0"]} {"id": "RECIPE_672", "question": "What\u2019s the best way to prepare a family-favorite chilli that everyone will love?", "provenance": [40442], "ground_truth": "Introduction: Family Favourite Chilli. This is really simple to make and you can cook it for as little or as long as you like. It's filling, easy to freeze, and can be used as a base for other dishes. Step 1: Ingredients. For a panful! (About 6 people, depending on what you serve it with)At least 500g lean beef mince. (I had a 675g pack so used it all)Onions (I had a red one and a brown one so used both)A load of garlic (I used 5 cloves)1 tbsp cumin1 tbsp mild chilli (the kids are eating this one, but you can up the spice as much as you like)1 tsp paprika2 squares dark chocolate1 tin kidney beans1 tin tomatoes2 tbsps tomato pureeAbout 300-400ml beef stock.1 red pepper. Step 2: Meat First. Dry fry the mince in batches in a large saucepan until browned.Break up the mince as its cooking into small pieces.Use a slotted spoon to remove the mince from the pan and drain on kitchen paper. Step 3: Veg Time. Chop the onions and add to the pan.There still should be some fat and meat juices left from the mince. If not, then use a tbsp of oil.Cook fairly slowly so they become soft and translucent.Crush the garlic and add to the pan with the pepper.Cook until the pepper starts to soften. Step 4: Add Some Flavour. Add the chilli, cumin and paprika.You could also add some mixed herbs at this stage.Give a good stir then add the meat back to the pan.Stir well then add the tomatoes, stock and tomato puree.Simmer for 10 minutes. Step 5: Add the Rest. Rinse and drain the kidney beans and add to the chilli with the chocolate.Add more water if needed. Simmer for at least another 10 minutes.At this point the chilli is ready to serve as you wish, however the flavour improves if you cook for longer. I tend to simmer mine for almost an hour.It tastes even better reheated the next day. It can also be frozen.", "images_list": ["family-favourite-chilli_0", "family-favourite-chilli_1", "family-favourite-chilli_2", "family-favourite-chilli_3", "family-favourite-chilli_4", "family-favourite-chilli_5"]} {"id": "RECIPE_673", "question": "What steps should be taken to prepare the beef mince before adding it back to the pan with the vegetables in 'Family Favourite Chilli'?", "provenance": [40442], "ground_truth": "Before adding the beef mince back to the pan with the vegetables for 'Family Favourite Chilli,' you should dry fry the mince in batches in a large saucepan until it is browned. Then, use a slotted spoon to remove the mince from the pan and drain it on kitchen paper to remove any excess fat.", "images_list": ["family-favourite-chilli_2"]} {"id": "RECIPE_674", "question": "What are the main ingredients needed to prepare 'Keto Cream Cheese Clouds' and how should they be combined?", "provenance": [40443], "ground_truth": "To prepare 'Keto Cream Cheese Clouds,' you need 1 stick (1/2 cup) of butter, 1 package (8 ounces) of cream cheese, and 1/2 to 3/4 cup of Splenda or any other artificial sweetener, along with 1/2 teaspoon of vanilla or any other flavoring. All ingredients should be mixed together until fluffy.", "images_list": ["keto-cream-cheese-clouds_2"]} {"id": "RECIPE_675", "question": "What\u2019s the best way to create a vibrant rainbow in a cup using layers of jello?", "provenance": [40444], "ground_truth": "Introduction: Rainbow in a Cup. Making a rainbow in a cup is a fun activity to do with children or could be a great diner party desert! Things you need: Red jello Orange jello Yellow jello Green jello Blue jello Lets get started! Step 1: Red. This is a real simple desert to make! Lets start with the red base layer. Take your red jello and mix in accordance to the instructions on the box. Instead of cold water add ice it will speed up the setting process. Pour the red jello 1-2 inches into your cup depending on how big it is. Place in the fridge for a minimum of 1.5 hours. It doesn't have to be set all the way. \u00a0\u00a0 Step 2: Orange. Now take the cup of red jello out of the fridge. Mix the orange jello and slowly pour on top of the red jello to make the second layer. Put back in the fridge for another 1.5 hours minimum.\u00a0 Step 3: Yellow. Take the cup of two layers of jello out of the fridge. Now mix the yellow jello and pour carefully on top of the orange. Make sure the yellow is cooled enough before you pour on top of the orange or it will melt through. \u00a0Place back in fridge.\u00a0 Step 4: Green. After another 1.5 hours mix the green jello and pour on top of the rest. Evenly dividing the layers.\u00a0 Step 5: Blue. The last color! I could not find purple at the store so I ended my rainbow with blue. Though if you run into the same problem you could mix the red and blue jello. Mix the blue jello and Pour onto the rest of your jello. Now let it sit in the fridge for 2.5 hours to ensure all have set. Enjoy! \u00a0", "images_list": ["rainbow-in-a-cup_0", "rainbow-in-a-cup_1", "rainbow-in-a-cup_2", "rainbow-in-a-cup_4", "rainbow-in-a-cup_5"]} {"id": "RECIPE_676", "question": "How do you prepare the red jello base layer for 'Rainbow in a Cup,' and what special tip can help speed up the setting process?", "provenance": [40444], "ground_truth": "To prepare the red jello base layer for 'Rainbow in a Cup,' mix the red jello according to the instructions on the box, but instead of using cold water, add ice to speed up the setting process. Pour the mixed red jello 1-2 inches into your cup and then place it in the fridge for at least 1.5 hours.", "images_list": ["rainbow-in-a-cup_1"]} {"id": "RECIPE_677", "question": "What\u2019s the best way to prepare a delicious coconut kofta curry that blends Indian and Mediterranean flavors?", "provenance": [40445], "ground_truth": "Introduction: Coconut Kofta Curry. I am going to introduce a secret and special dish , a combination of Indian and Mediterranean Cuisine called coconut Koftas ( Savoury balls) curry made with raw coconut , cooked in mild(not very hot like other Asian curries) and sweet aromatic curry made with coconut milk as a main ingredient and other spices.It can be made under 45 minutes and its taste lasts forever.......Don't forget to add this recipe to your favorites :-DWhat you need:Raw coconut Oil Corn Flour Finely chopped Onion Chopped Garlic Chopped Green Chilies Chopped Ginger Chopped Tomatoes Curry Leaves Cumin Seeds Coriander Seed powder Turmeric A pinch of Nutmeg Powder Star Anise for the royal taste :-D Cinnamon Powder Black Pepper Powder Green Cardamom crushed Salt to taste Step 1: Here We Go...... How to make coconut milk----->Break the coconut. Remove the outer shell, take care not to cut your fingers since the outer shell of coconut is very hard and acts like a sharp tool when broken. Wash the raw coconut pieces with clean water and cut into the smaller pieces. Grind the small pieces in a mixer jar, add some cow milk, if required for proper grinding. Put the grounded coconut in a cloth and twist and separate the coconut milk and the coconut fibers.Keep them separately. Now we got the coconut milk and ground coconut powder (fibers). Step 2: STEP-2:Making Koftas. How to make KOFTAS---------->Take grounded coconut powder (fibers), Add a pinch of salt. Add a little black pepper powder. Add a small quantity of corn flour to coconut powder. Make small balls or oval shaped Koftas and keep them aside. Heat the cooking oil in a deep pan for frying. Take proper precautions before doing heat cooking, wear your apron etc. Heat the oil and put the Koftas slowly and one by one in hot oil carefully to avoid oil spillage.It may take 2-3 step to fry all the Koftas, depends upon the number of koftas. Fry the Koftas till they are turned golden brown evenly. Remove fried koftas from the oil and keep on a tissue paper to absorb excess oil.Tip :Add cornflour slowly to achieve the consistency of the powder, so that balls are made easily.It is very easy to make, difficult to explain :-p Step 3: Step 3:Making of Curry. Preparation of Coconut milk Curry-------Heat a little oil in pan or Kadhai.Add cumin seed,Add curry leavesAdd ginger, garlic and green chillies,Add onion and cook until soft,Add other spices like turmeric powder,coriander powder, crushed cardamom,cinnamon, cloves, pepper, garam masala and cook for about 10 minutes to turn it golden brownAdd tomato and cook till done.Add salt to tasteAdd coconut milk slowly and stirring togetherBoil it and the curry is ready Step 4: FINAL ATTACK. FINAL PREPARATION OF COCONUT KOFTAS IN COCONUT MILK CURRY-------->In the cooked curry now add prepared and fried KoftasWait till boil and the mild ,little sweet and aromatic Kofta curry is readyGarnish with tomato flower and fresh curry leave,Serve hot in a bowl, eat with rice, chapati (Indian bread) or Naan. ", "images_list": ["coconut-kofta-curry_0", "coconut-kofta-curry_1", "coconut-kofta-curry_2", "coconut-kofta-curry_3", "coconut-kofta-curry_4"]} {"id": "RECIPE_678", "question": "What are the steps to prepare coconut milk for making 'Coconut Kofta Curry'?", "provenance": [40445], "ground_truth": "To prepare coconut milk for 'Coconut Kofta Curry,' start by breaking the coconut and removing the outer shell carefully. Then, wash the raw coconut pieces and cut them into smaller pieces. Grind these smaller pieces in a mixer jar, adding cow milk if necessary for better grinding. Finally, place the grounded coconut in a cloth, twist it, and separate the coconut milk from the coconut fibers.", "images_list": ["coconut-kofta-curry_1"]} {"id": "RECIPE_679", "question": "What is the best way to create a delicious white chocolate caramel Bundt cake from scratch?", "provenance": [40446], "ground_truth": "Introduction: How to Make a White Chocolate Caramel Bundt Cake. Are you tired of making the same old desserts? Do you want to make something new that people will be talking about for years? You have come to the right spot. I am going to take you step by step through the process of making your next amazing dessert. I am not in anyway a professional baker, but I do like to bake and come up with new desserts for my family to enjoy! This is actually the first Bundt cake I have ever made in my life. I was very nervous and wondered the whole time - Is this going to turn out right? Are you ready to try this taste bud tingling dessert? Let's get started! Step 1: Preperation. Whenever I start out making something new I read the instructions and make a list of all the items I may need to complete the job. This recipe is fairly simple and the only extra \"tools\" you would need is a Bundt pan and oven. You can find quality Bundt pans at www.nordicware.com . After reading how I make this sinfully good cake, I encourage you to make this recipe your own and tweak it with your own personal touch. The possibilities are endless and the flavor combinations are yours for the taking. Step 2: Ingredients. You will need the following items:Cake:1 box Vanilla Cake Mix1 box caramel pudding14 oz sour cream1/3 cup vegetable oil1/2 cup water1 1/2 cup white chocolate chips3 eggs Step 3: Optional Topping. Ingredients:Topping:1 bag of Kraft caramels 1 tablespoon milk1/2 cup white chocolate chipsThis topping is not required because the cake is so moist and rich, but if you can't get enough try using this simple caramel sauce. Step 4: Instructions. Preheat your oven to 350 degrees.While your oven is heating up you are going to want to grease up your Bundt pan. You can use butter, shortening, or your own cake release concoction like the one found on thebearfootbaker.comIn a large bowl, combine all the cake ingredients except for the white chocolate chips. Give it a stir with a spoon then grab your mixer and mix on low speed for 30 seconds. Turn the speed up to medium and mix for another minute, or until the mixture is smooth. Stir in the white chocolate chips. Pour the mixture into your greased Bundt pan. Step 5: . Put the filled Bundt pan in the oven and bake for around 50-55 minutes. You can test the middle of the cake with a toothpick. If the toothpick comes out clean your cake is set, if it is not clean then it needs to bake a little longer. When the cake is set pull it out of the oven and let is sit for 15 minutes. Grab a cake plate and place it over the Bundt pan. Flip it over and your cake will now be right side up on the plate. Step 6: Icing. While the cake is cooling you want to make the icing.Grab a saucepan and put it on the stove. Turn the stove on medium heat to heat the pan up a little bit. When the pan is warm add the unwrapped caramels and a tablespoon of milk. Stir constantly until all the caramels are melted. You want to keep stirring because the sauce will burn easily. You can add more milk to get it the consistency you desire. Next you are going to pour the caramel sauce over the Bundt cake. Step 7: Finishing Touch. The last step is adding the white chocolate chips. You can add them right after you pour the caramel sauce on the cake and the chips will melt slightly. If you want them to hold their shape more then just wait a couple minutes until the sauce cools down but before it hardens.*********WARNING!!!!! This is an amazing taste bud pleaser. If you have no self control than make sure there are people around to share this White Chocolate Caramel Cake. ****All Photographs courtesy of Carrie ***** Step 8: Feedback Is Always Welcome. If you enjoyed this instructable, please provide feedback. I will be creating more in the near future.", "images_list": ["how-to-make-a-white-chocolate-caramel-bundt-cake_0", "how-to-make-a-white-chocolate-caramel-bundt-cake_2", "how-to-make-a-white-chocolate-caramel-bundt-cake_4", "how-to-make-a-white-chocolate-caramel-bundt-cake_5", "how-to-make-a-white-chocolate-caramel-bundt-cake_6", "how-to-make-a-white-chocolate-caramel-bundt-cake_7"]} {"id": "RECIPE_680", "question": "What should you do to the Bundt pan before pouring in the cake mixture for the 'White Chocolate Caramel Bundt Cake'?", "provenance": [40446], "ground_truth": "Before pouring in the cake mixture for the 'White Chocolate Caramel Bundt Cake,' you should grease up your Bundt pan. You can use butter, shortening, or your own cake release concoction.", "images_list": ["how-to-make-a-white-chocolate-caramel-bundt-cake_4"]} {"id": "RECIPE_681", "question": "What is the process for making a delicious Rum & Dates Pie that celebrates Pi Day?", "provenance": [40447], "ground_truth": "Introduction: Rum & Dates Pie = Pi. IT'S Pi DAY!\u00a0\u00a0 And Pi = Pie\nA pie is cooked in a pie dish.\u00a0The\u00a0dish is of\u00a0 circular shape which means it has a circumference and a diameter.\u00a0Since\u00a0\u00a0Pi is defined as\u00a0 the circumference of a circle over its diameter\u00a0 with the numerical value\u00a03.1415....\u00a0\u00a0\u00a0\u00a0 then,\u00a0\u00a0\u00a0 3.14159....\u00a0 = l\u00afl\u00a0 =\u00a0 c/ d\u00a0 = Pie\u00a0\nFor most practical uses, Pi\u00a0 is assumed to be 3.142.\nWith this in mind, these numbers are used for the\u00a0ingredients' amounts\u00a0used for this Pi (pie) . Also, there are only 3 preparation\u00a0steps, this is so to emphasize\u00a0the three prior to the decimal point. The 1 to 9 sub-steps in each step are to represent the numbers after the decimal point and thus get\u00a0Pi all the way through.\nPi = Pie Step 1: Ingredients. 3 1/3 cups of flour\n1 1/4 cups of unsalted butter\n1/4 cup sugar\n1 egg jolk\n4 tablespoons of cold water\nunsalted butter (for buttering dish)\n1 cup chopped dates\n1/4 cup chopped preserved ginger\n2 tablespoons of rum\u00a0l\u00afl = 3.1412 Step 2: Preparing the Pi Dough. 1. Preheat oven to 4000 F.\n2. Sift flour into a bowl.\n3. Cut 1 cup of the butter into pieces and rub it into the flour until the mixture resembles bread crumbs.\n4. Stir in 2 teaspoon of sugar.\n5. Blend the egg yolk and\u00a0the water together and pour into the flour, mixing quickly to form a firm dough.\n6.\u00a0Turn the dough onto a floured board and knead until smooth.\n7. Split the dough in half and roll out both pieces to a thickness of 1/4 inch.\n8. Line a buttered pie dish with one of the\u00a0rolled out\u00a0dough pieces.\n9. Trim the edges of the dough.\u00a0Tip: Alternatively, frozen pie crust could be used for this recipe. This will save time and effort, specially if you're not much of a baker or don't have lots of time\u00a0in\u00a0your hands.Pi= 3.1415926535 8979323846 2643383279 ... Step 3: Pi Filing & Completion. 1. Spread the chopped dates over the bottom of the Pi dough.\n2. Arranged the preserved ginger in the Pi shape symbol in the center of the Pi.\n3. Soften the remaining butter in the microwave for 15 seconds.\n4. Add the sugar and rum.\n5. Sread the butter mixture over the Pi filling.\n6. Cover with the remaining rolled out dough.\n7. Bake for 15 minutes at 4000 F.\n8. Reduce the heat to 3500 F and bake for 30 more minutes.\n9. Dacorate Pi by cutting dates to form symbols, letters and numbers.Tip: The ginger is not over powering but if you're not a fan of ginger try using dried pineapple.LET'S EAT Pi ! ! ! !\u00a0", "images_list": ["rum-dates-pie-pi_0", "rum-dates-pie-pi_1", "rum-dates-pie-pi_2", "rum-dates-pie-pi_3"]} {"id": "RECIPE_682", "question": "What are the key steps involved in preparing the dough for 'Rum & Dates Pie = Pi'?", "provenance": [40447], "ground_truth": "To prepare the dough for 'Rum & Dates Pie = Pi,' begin by sifting flour into a bowl. Then, cut 1 cup of butter into pieces and rub it into the flour until the mixture resembles breadcrumbs. Next, stir in 2 teaspoons of sugar. Blend an egg yolk with cold water, pour it into the flour mixture, and mix quickly to form a firm dough. Turn the dough onto a floured board and knead it until smooth. Finally, split the dough in half, roll out both pieces to a thickness of 1/4 inch, and line a buttered pie dish with one of the rolled-out pieces.", "images_list": ["rum-dates-pie-pi_2"]} {"id": "RECIPE_683", "question": "What is the process for making kidney bean flatbread that\u2019s both nutritious and delicious?", "provenance": [40448], "ground_truth": "Introduction: Kidney Bean Flatbread. Kidney Bean Flatbread is known as Rajma Paratha in India. Kidney Beans is highly nutritious as it a great source of protein. Vegetarians eat this a lot to compensate for the protein from meat. Hence it is extremely healthy for growing kids.My daughter likes flatbread s so I thought of mixing Kidney Bean Puree along with wheat flour with an attempt to make it more nutritious. Its very simple and quick recipe. You could make extra and store the dough in refrigerator for later use. Please do try it and let me know how it went with your kid :-) Step 1: Ingredients. Boiled and Pureed Kidney Bean - 1 CupWheat Flour - 2 CupsSesame Oil - 2 tsp Carom Seed - 1 tsp ( Kidney Bean is very gassy so Carom Seed helps prevents gas) Salt - to taste Water - 2tbsp Step 2: Preparation Steps. Soak kidney beans in water over nightPressure cook for about 20mins or until its fully cooked.Puree it in a blender to a fine paste.Mix wheat flour, kidney bean puree, salt, oil. carom seeds and water and knead well until it forms a ball.Ensure you add water very little at a time and knead.Let the dough rest for atleast 30mins.Take a small ball of dough, dip it in flour and roll it to about 4 inches in diameter.Apply 1/2 tsp oilFold it so it forms a triangle.Roll it again with a rolling pin but this time to about 1/4 inch thickness and as round as possible.Heat a pan.Cook the flatbread on both sides and apply oil/butter generously on both sides.Cut it into slices and serve.I serve this with cheese and my daughter loves it.Enjoy!", "images_list": ["kidney-bean-flatbread_0", "kidney-bean-flatbread_1", "kidney-bean-flatbread_2"]} {"id": "RECIPE_684", "question": "For making 'Kidney Bean Flatbread,' how long should the dough rest after mixing the ingredients?", "provenance": [40448], "ground_truth": "After mixing the ingredients for 'Kidney Bean Flatbread,' the dough should rest for at least 30 minutes.", "images_list": ["kidney-bean-flatbread_2"]} {"id": "RECIPE_685", "question": "What\u2019s the process for crafting a unique soup and dessert cup inspired by McDonald's?", "provenance": [40449], "ground_truth": "Introduction: Mc Donalds Soupe or Dessert Cup. Hello everybodyI am a student at Howest University College West-Flanders and for te course creativity, we had to make something special of corrugated cardboard.Give a bock a new function.Well, in holland we like soupe, a lot of soupe so every time when I go to the Mc Donalds I was wondering why they didn't serve any soupe.So for this project I made a soupe/Ice-cream cup that isolates the heat or cold. So you can enjoy it for a longer time without even burning or freezing your hands.I hope you will enjoy because I enjoyed it to.Cyriel van der Meer (second year Industrial Product Design) Step 1: What Do You Need. What do you need:- Mc Donalds burgerbox- Plastic cup of Tesco Coleslaw (or another plastic cup that fits in the burgerbox)- toilet paper ( isolator = keep the cold inside or when you are drinking soupe the warmed inside)- plastic spoon- Ice-cream for in the Mc Donalds cup- a snife- a lat-a pen Step 2: Where to Cut. The Mc. Donalds cup is on top 120 at 110mm The Tesco Coleslaw cup is 90 at 90mm (make sure you have an edge where the cup can lay on)So what you need to do is to get the distances symmetric, so you do:120 - 90 = 3030/2 = 15mm form the edge of the Mc Donalds cup to the edge of the Coleslaw cup. (width)110 - 90 = 2020/2 = 10mm from the edge of the McDonalds cup to the edge of the Coleslaw cup. (length)See picture for more information (you see the line of the measurement).Than when you have you measurement, you can cut it out with a snife.See also in the pictures that the plastic cup fits perfectly after cutting. Step 3: Put the Isolation in It. What you have to do for the getting your isolation is to put toilet paper in the Mc Donalds box. That is the cheapest way to do and a very good result.After that put some Icecream in itorsome soupeso you can enjoy your drink/ice for a very long time.Thanks for watching.", "images_list": ["mc-donalds-soupe-or-dessert-cup_0", "mc-donalds-soupe-or-dessert-cup_1", "mc-donalds-soupe-or-dessert-cup_2", "mc-donalds-soupe-or-dessert-cup_3"]} {"id": "RECIPE_686", "question": "What materials do I need to make the 'Mc Donalds Soupe or Dessert Cup'?", "provenance": [40449], "ground_truth": "To create the 'Mc Donalds Soupe or Dessert Cup,' you will need a Mc Donalds burgerbox, a plastic cup of Tesco Coleslaw (or another suitable plastic cup), toilet paper for insulation, a plastic spoon, ice cream for the cup, a knife, and a pen.", "images_list": ["mc-donalds-soupe-or-dessert-cup_1"]} {"id": "RECIPE_687", "question": "What are the essential steps to create delicious Marshmallow Meringue from chickpeas?", "provenance": [40450], "ground_truth": "Introduction: Marshmallow Meringue . Hello everybody!In this intructable we will explain how to make our own recipe: the Marshmallow Chickpea Meringue.Have fun!Meike and EliseWhat you will need:powdered sugarchickpeas watermarshmallows chocolatebatter spraya mixeroven Step 1: Step 1: the Meringue Mixture. For the mixture for the meringue part of this recipe you need the chickpea water and the powdered sugar. First sieve and separate the chickpeas from the water. Pour the water in the mixer and slowly add the powdered sugar while mixing. you can decide for yourself how sweet you would like the mixture to be. Stop mixing when the mixture is very light and airy and when the mixture is sweet enough. Step 2: Step 2: Meringues. Divide the mixture over the baking sheet with the batter spray. Put them in the oven for 60 min on a 100 degrees in a preheated oven. ? Step 3: Step 3: Marshmallows. When you take the meringues out of the break the bottom part away so you have a kind of bowl. If they turned out right there should be an air space in the middle. Cut your marshmallow and place them in the merengue bowl.? Step 4: Step 4: Chocolate. Melt your milk, dark or white chocolate in a pan and pour them over your Marshmallow Meringues. (this part is optional!)Bon Appetit!", "images_list": ["marshmallow-meringue_0", "marshmallow-meringue_1", "marshmallow-meringue_2", "marshmallow-meringue_3", "marshmallow-meringue_4"]} {"id": "RECIPE_688", "question": "How do you prepare the meringue mixture for making 'Marshmallow Meringue'?", "provenance": [40450], "ground_truth": "To prepare the meringue mixture for 'Marshmallow Meringue,' first sieve and separate the chickpeas from the water. Then, pour the chickpea water into a mixer and slowly add powdered sugar while mixing. Continue mixing until the mixture becomes very light, airy, and sweet enough to your taste.", "images_list": ["marshmallow-meringue_1"]} {"id": "RECIPE_689", "question": "What\u2019s the best way to prepare a delicious and spicy habanero guacamole?", "provenance": [40451], "ground_truth": "Introduction: Habanero Guacamole. \n In this small, and i mean small isntructable, i will try to teach you how i make this lovely and hot True MEXICAN Guacamole.\nIngredients for 2-3 people eating tacos or any other thing are as follow:\nSoy Sauce 1 Spoon\nOnion, 1/2 1/4 or 1/3 depending on tomato size.\nTomato 1 complete.\nComplete avocado or 1 1/2 if you want,\n4 lemons.\nSalt about 1/4 1/3 of of spoon or to taste.\n1 habanero or 2 if you want more burnt mouth feeling.\nRemember the tomato be ripe, a live red, no yellow green spots, feel a bit hard and not to tender.\nThe onion must be a pearly white\nFor the best taste the lemons must show a strong green with a bit of yellow about a 1/4 of it for more taste and juice on the inside.\nthe Avocado you can get a black one with green spots (not mature enogugh) just get it on a newspaper (roll it inside) to make it ripe.\nand the habanero.\nthe best size for this small is the about an inche and a half and must be a shiny orange goingg to red like a grapefruit sort of to be real tasty and fiery.\nOk, now\n\n\t\tsqueeze the lemons onto a\\the bowl\n\t\tchop the habanero really small, and depending on how hot you may want it add or remove the seeds, and toss it in the lemon juice, this will make the lemon get the taste and work as an infusion\n\t\tchop the onion really small also, this will help to taste the onion and not having 1 cm or 1 inch onion bites which will ruin the flavor, also toss it on the lemon with the habanero and mix it by shaking the bowl a nit, dont use a spoon, using a spoon will \"torear\" bull the habanero making it hotter and with less taste, the lemon will also \"cook\" the onion and habanero making them tender and tastier\n\t\tleave them for 5-15 min depending on your hurry, after this time add a tablespoon (i dont know if its, this one, the spoon you use for soup)\n\t\tchop your tomato\u00a0on a nice size we dont want it to be too small nor too big, keep it at around 1cm which i believe its the size i normally do and add it up, along with around 1 teaspoon of salt or i believe 1 quart of a tablespoon or a bit more depending on taste.\n\t\tthe avocado cut in half, with a karate chop using a knife take out the bone, and you may smash it on another bowl or not, since i dont like washing the dishes i did it on the same bowl.\n\t\tmix it up and you are done.\nFor a final tip, something i missed on the photos which i now notice.\nSlice up a complete onion and get it on a container with lid, squeeze lemons on it, shake and use in an hour or more, this is an awsome side dish for tacos ;)\n ", "images_list": ["habanero-guacamole_0"]} {"id": "RECIPE_690", "question": "In the preparation of 'Habanero Guacamole,' what should be done with the lemon juice before adding the other ingredients?", "provenance": [40451], "ground_truth": "In the preparation of 'Habanero Guacamole,' the lemon juice should be combined with the chopped habanero to create an infusion that enhances the flavor.", "images_list": ["habanero-guacamole_0"]} {"id": "RECIPE_691", "question": "How long should the filling be mixed to achieve fluffiness when making Chocolate Chip Whoopie Pies?", "provenance": [40452], "ground_truth": "To achieve fluffiness for the filling of Chocolate Chip Whoopie Pies, it should be mixed for 20-30 minutes, or longer if possible.", "images_list": ["chocolate-chip-whoopie-pies_2"]} {"id": "RECIPE_692", "question": "What are the key steps to create a delicious green tomato sauce from scratch?", "provenance": [40453], "ground_truth": "Introduction: Green Tomato Sauce. Every year I can't wait to make homemade sauce with the tomatoes from the garden.....and I hate waiting so For years I've been making green tomato sauce! Step 1: Green Tomatoes. 1. collect 15 to 20 green tomatoes.2. wash the tomatoes and remive the stems3. chop the tomatoes Step 2: Adding the Ingredients. 1. set out pot and sieve on stove. 2. chop one small onion and garlic3. chop green tomatoes 4. add everything to a pot with 2 cups of water. 5. add seasoning to taste.... I add Basel, oregano, salt, pepper, sugar and Italian seasoning.6. simmer in pot for 5 to 10 minutes. Step 3: Tomato Paste. 1. Add 2 cans of tomatoe paste.2. mix until tomato paste is blended in.3. bring mixture to a boil. Step 4: Sieve. 1. boiled tomatoes for 10 to 15 minutes and remove from heat.2. Set the sieve over the pot3. scoop tomatoes into several and press until no more juice runs out. 4. empty sieve and repeat until pot of tomatoes are gone. 5. cover and let simmmer Step 5: Sauce!. At this point I add homemade meatballs and let the sauce simmer the rest of the afternoon! Easy and delicious! ", "images_list": ["green-tomato-sauce_0", "green-tomato-sauce_1", "green-tomato-sauce_2", "green-tomato-sauce_3", "green-tomato-sauce_4", "green-tomato-sauce_5"]} {"id": "RECIPE_693", "question": "What steps should I take to prepare the green tomatoes before making 'Green Tomato Sauce'?", "provenance": [40453], "ground_truth": "To prepare the green tomatoes for making 'Green Tomato Sauce,' you should collect 15 to 20 green tomatoes, wash them, remove the stems, and then chop the tomatoes.", "images_list": ["green-tomato-sauce_1"]} {"id": "RECIPE_694", "question": "What should I do with the cream cheese mixture once the crust for the 'Gluten Free Apple Cheese Cake' has cooled slightly?", "provenance": [40454], "ground_truth": "Once the crust of the 'Gluten Free Apple Cheese Cake' has cooled slightly, you should spread the cream cheese mixture on the still warm crust and smooth it out using a rubber scraper.", "images_list": ["gluten-free-apple-cheese-cake_19"]} {"id": "RECIPE_695", "question": "What are the essential steps to whip up a refreshing glass of French Lemonade?", "provenance": [40455], "ground_truth": "Introduction: French Lemonade. ''French Lemonade'' is a healthy , and easy to make energy drink.To make it , you only need four ingredients.so lets get started and make some lemonade! Step 1: . Step 2: Gather Your Ingredients. To make French Lemonade , you only need four easy ingredients. You will need- honey water a lemon Perrier water Step 3: Mix It!. Now you will mix about 4 tablespoons of honey and about 3/4 cups of water in any container. Then, you will shake it together so until It looks like the picture shown above. Step 4: Lemons!. Now, its time to pour the mixture into a drinking glass. Then , squeeze as much lemon juice as you can into your half finished glass of French Lemonade. Step 5: Perrier!. Last but not least, we add the Perrier water into the glass until it will overflow. ENJOY! Step 6: . Step 7: . ", "images_list": ["french-lemonade_0", "french-lemonade_2", "french-lemonade_3", "french-lemonade_4", "french-lemonade_5"]} {"id": "RECIPE_696", "question": "What ingredients do I need to gather for making 'French Lemonade'?", "provenance": [40455], "ground_truth": "To make 'French Lemonade,' you will need four easy ingredients: honey, water, a lemon, and Perrier water.", "images_list": ["french-lemonade_2"]} {"id": "RECIPE_697", "question": "What\u2019s the best way to prepare flavorful cumin rice with peas for a perfect side dish?", "provenance": [40456], "ground_truth": "Introduction: How to Cook Cumin Rice (jeera Rice). INGREDIENTS 1 cup Long Grain Basmati Rice 3 cups Water SaltTempering Cumin Seeds- 2 Tablespoons Half cup Green Peas 4 tablespoons Pure DesiGhee or Clarified ButterGarnishing Green Chillies (optional) Cilantro Curry Leaves 1. STEP 1- COOKING THE RICE Take 1 cup of long grain basmati Rice to that add 3 cups of water and Add salt as desired. Rice will be cooked in around 25-30 minutes. Keep Aside, make sure not to add more than 3 cups water otherwise the Rice will be soft in consistency. Even if the rice is\u00a0 slightly hard/uncooked that is perfectly fine at this stage because it will be tempered at a later stage 2. STEP 2 Tempering also known as Tadka/Tarka in Hindi - Add 4 Tablespoons Desi Ghee/ Clarified Butter and heat in a Wok/ large pan. To that add Jeera(Cumin Seeds) and Curry Leaves Scientific name: Murraya koenigii, then add the Green peas Fry for about 2 minutes then add the Rice and Stir Fry for about 2 minutes. Tip- avoid a PURE\u00a0 STAINLESS STEEL pan 3. Garnish Garnish with Coriander leaves/cilantro and/or Green Chillies. Bon Appetit!", "images_list": ["how-to-cook-cumin-ricejeera-rice-and-pea-pulao_0"]} {"id": "RECIPE_698", "question": "What is the process of tempering for making 'Cumin Rice (Jeera Rice) and Pea Pulao,' including the specific ingredients and cooking steps involved?", "provenance": [40456], "ground_truth": "To temper for making 'Cumin Rice (Jeera Rice) and Pea Pulao,' heat 4 tablespoons of Desi Ghee or Clarified Butter in a Wok. Then, add 2 tablespoons of cumin seeds and some curry leaves. After that, add half a cup of green peas and fry them for about 2 minutes. Finally, incorporate the cooked rice and stir-fry everything together for another 2 minutes.", "images_list": ["how-to-cook-cumin-ricejeera-rice-and-pea-pulao_0"]} {"id": "RECIPE_699", "question": "What is the best way to prepare a delicious spaghetti aglio e olio dish from scratch?", "provenance": [40457], "ground_truth": "Introduction: RECIPE | SPAGHETTI AGLIO E OLIO. In translation, this pasta is Garlic Oil Spaghetti. It's a quick simple and beloved Italian recipe. To forewarn you there is a spicy kick but you can simply remove the chili pepper flakes. There are very few ingredients making the sauce very light so don't expect a heavy sauce. The sauce is just a light coating of garlic oil. The beauty of this dish is how the garlic infuses the olive oil with a hint of spice from the red pepper flakes. I'm using parsley but if you don't like parsley, you can't swap it out for fresh basil or thyme. The trick to making this dish successful is under boiling the pasta. So if the package calls for 9 minutes, subtract a couple of minutes as you will be cooking this pasta in the sauce too.In this recipe, I'm using organic Extra Virgin Olive Oil by Terra Delyssa and Delverde Spaghetti Pasta. Both of which are quality ingredients that I use time and time again. Delverde Pasta is made in Italy and one of their missions is: \"To produce the best pure pasta from the purest water. This is the mission that we here at Delverde have pursued since the very beginning, in a setting that is close to nature and respectful of its values\". Some of their packaging is also biodegradable but not all. Another great brand of Italian pasta I recommend is DeCecco as their boxes are recyclable. You can source Terra Delyssa Olive Oil from Costco and Delverde at most major Canadian Retailers. Also if you're looking for a Eco-friendly cutting board, I'm using one by Architec. Their cutting board (see picture below) is \"Made of recycled food-grade plastic and premium flax husk blend, the Architec Poly-Flax Cutting board offers you a durable kitchen essential, and adds colour to your kitchen\". My husband purchased it at Bed, Bath and Beyond. Anyway I hope you guys enjoy this pasta recipe! It's one of my go to dishes when I'm craving a pasta but don't want to invest the time to make a heavy sauce. Enjoy! Step 1: INGREDIENTS. SERVES 3-4 | PREP TIME 5-7 MINS | COOK TIME 10 MINS1 pack of spaghetti (450 GRAMS) 1 small handful of flat Italian parsley chopped 1/2 tsp of red chili pepper flakes 6-8 garlic cloves thinly sliced 1/3 cup of extra virgin olive oil1/2 cup of reserved hot pasta watersalt to taste Step 2: INSTRUCTIONS. Boil your spaghetti in large pot filled with salted hot water. To know how long you should boil it for: take the instructed cooking time and subtract 2 minutes. For instance, if the cooking time on the package says \"9 minutes\" subtract 2 minutes from that and you should only boil your pasta for 7 minutes total. Reserve 1/2 cup of hot pasta water. Meanwhile in a large skillet set on medium heat, add your olive oil right away along with sliced garlic. We want to slowly infuse the oil with the garlic. Sweat the garlic until egdes become slightly brown.Add in chili flakes (optional) and then add in parsley or herb of your choice. Once pasta is cooked and strained, pour pasta into the skillet. Pour in the hot pasta water and mix well until every noodle is coated in oil. Season with salt to taste. Serve immediately and garnish with some more chopped herbs. Enjoy!", "images_list": ["recipe-spaghetti-aglio-e-olio_0", "recipe-spaghetti-aglio-e-olio_1", "recipe-spaghetti-aglio-e-olio_2"]} {"id": "RECIPE_700", "question": "What\u2019s the best way to prepare a delicious grilled ham and potato dish on the grill?", "provenance": [40458], "ground_truth": "Introduction: Grilled Ham and Potato. Grilled Ham and Potato\nUsing outdoor grill is very fun and with very little fat, you can make\u00a0everything, and it always tastes delicious . The packets themselves are so easy to put together, and the flavor of the end product really is tasty.\nIngredients:\n\t8 medium potatoes, peeled, cut into 1/2-inch cubes (about 6-1/2 cups)\n\t2 1/2 cups cubed leftover ham\n\t1 medium onion, chopped\n\t1 medium green bell pepper, chopped\n\t4 teaspoons chopped fresh thyme\n\t3 tablespoons olive oil\n\t1-1/2 teaspoons ground black pepper\n\t2 cups shredded sharp Cheddar cheese\n\t1 medium tomato, seeded, chopped\n\tCooking sprayDirections:\n\tPreheat outdoor grill. Spray two 18\u00d724-inches pieces of foil with cooking spray. Place half of potatoes, onions and bell peppers in center of each piece of foil. Drizzle each with half of the oil; sprinkle each with half of the black pepper. Toss to coat. Fold foil in half lengthwise. Double fold the 2 opposite sides to make 2 pouches. Fold foil at top of pouches to seal, leaving room for air to circulate inside pouches. Grill 20 minutes, or until potatoes are tender.\n\tRemove from grill. Carefully open tops of pouches. Add half of ham and chopped thyme to each pouch; mix lightly. Reseal pouches. Grill for an additional 10 minutes. Remove pouches from grill; carefully open tops of pouches. Sprinkle each pouch evenly with half of the cheese and tomatoes. Place unsealed pouches on grill and close lid of grill. Grill 5 minutes, or until cheese is melted, and grilled ham and potato is redy to serve.", "images_list": ["grilled-ham-and-potato_0"]} {"id": "RECIPE_701", "question": "After removing the pouches from the grill for 'Grilled Ham and Potato,' what should be added to each pouch, and how long should they be grilled a second time?", "provenance": [40458], "ground_truth": "After removing the pouches from the grill for 'Grilled Ham and Potato,' you should add half of the ham and chopped thyme to each pouch and mix lightly. Then, they should be resealed and grilled for an additional 10 minutes.", "images_list": ["grilled-ham-and-potato_0"]} {"id": "RECIPE_702", "question": "What\u2019s the best way to whip up a batch of delicious M&M\u2019s chocolate cookies?", "provenance": [40459], "ground_truth": "Introduction: Easy M&m's Chocolate Cookies. This is an easy recipe I have changed to make tasty m&m cookies. Original recipe\u00a0http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe Step 1: Ingredients. \n First preheat your oven to 180\u00b0C, gas mark 4.You will need: 125g butter, softened 100g light brown soft sugar 125g caster sugar 1 egg, lightly beaten 1 tsp vanilla extract 225g self-raising flour 100g m&m's Step 2: Mixing Sugars. Cream the butter, brown and white sugars and then once creamed together, combine in the egg and vanilla extract. Step 3: Forming the Cookie Dough. Then sift in the flour and add the m&m's and mix together all the ingredients thoroughly by using your hands to knead into a cookie dough. Step 4: Roll Into Balls. Roll the cookie dough into a long thick evenly sized log and slice into 16 pieces and then roll them into balls. Step 5: Bake in the Oven. Evenly spread out the cookie dough balls onto about 3 baking trays, with greased baking paper. Bake for 8 minutes for soft cookies, so they are just setting or for 10 minutes and until golden for firmer cookies. They will spread out when cooking so space them out so you don't have one big cookie (but like thats a bad thing!) When cooked take them out of the oven and allow them to cool and set for 5 minutes on the trays then transfer them to a wire cooling rack to finish cooling. Enjoy your cookies!", "images_list": ["easy-mms-chocolate-cookies_0", "easy-mms-chocolate-cookies_1", "easy-mms-chocolate-cookies_2", "easy-mms-chocolate-cookies_3", "easy-mms-chocolate-cookies_4", "easy-mms-chocolate-cookies_5"]} {"id": "RECIPE_703", "question": "What ingredients are needed to start making 'Easy M&m's Chocolate Cookies'?", "provenance": [40459], "ground_truth": "To start making 'Easy M&m's Chocolate Cookies,' you will need 125g of softened butter, 100g of light brown soft sugar, 125g of caster sugar, 1 lightly beaten egg, 1 teaspoon of vanilla extract, 225g of self-raising flour, and 100g of m&m's.", "images_list": ["easy-mms-chocolate-cookies_1"]} {"id": "RECIPE_704", "question": "What is the best way to prepare a delicious meat-free chilli that\u2019s perfect for batch cooking?", "provenance": [40461], "ground_truth": "Introduction: Chilli Non Carne - Meat Free Chilli. Every January I try to stick to a weight loss detox to help reduce the damage inflicted upon my body during the Christmas festivities. This diet is very restrictive as you cannot have gluten, meat (except fish) dairy, anything too acidic, or worse of all, no alcohol. Well, in order to help me through the week making such restrictive meals I needed something I could make in a large batch, freeze and microwave when needed. I do love a good chilli and there's nothing in the rules against using a meat substitute, so the spicy cooking can begin! To bulk it out though I will be using plenty of beans, this reduces the requirement for meat substitute.. Step 1: Ingredients - Feel Free to Play About to Your Taste. Provides approximately 6 portions, one for now, one for each day during the week (or keep in the freezer until required). 2-3 onions depending on size (mine were small so I used 3) 2 cloves of garlic, crushed or finely chopped 2 carrots, finely diced 2 sticks of celery, finely diced 2 grilled red peppers, chopped (I used some from a jar for speed) cooking oil 1 teaspoons of hot chilli powder, or to taste 1 teaspoon cumin, ground 1\u00a0 teaspoon cinnamon A fresh chilli pepper if you like it hotter a tablespoon of tomato puree (paste) 400g Cannelini beans, canned 400g red kidney beans, canned 800g chopped tomatoes (two regular cans) 500g Quorn, or meat substitute Balsamic vinegar or Worcestershire sauce Fresh coriander Sat and pepper Step 2: Preparation and Chopping Stuff. We all know what proper planning prevents don't we? Get everything out ready to go. You'll need a large saucepan (or split everything equally between two if your pans are small). Get out a chopping board, knife, can opener, a sieve, stirring implement and your ingredients. Chop all the veggies up to a fairly fine dice, you may prefer yours chunkier, although the beans will add texture later. I like to empty my beans into a sieve and wash the canned sludge from them. Pop the saucepan on the hob and get the oil hot enough to begin frying the veggies. Step 3: Frying Stuff. Begin frying the onion in the oil for a few minutes, whilst stirring. Next add the carrot, celery, garlic and fresh chilli if you're using. Fry this until the vegetables start to soften slightly. Next add the spices and stir through the vegetables. Next add the peppers and tomato puree, stirring in to mix with the spicy mixture. Now de-glaze the pan with a couple of teaspoons of balsamic vinegar. Step 4: Simmering Stuff. Add the stock and tinned tomatoes, stir through to mix all the flavours. Now put in the beans, the saucepan might be quite full, so stir carefully. Put the meat substitute on the top of the mixture Bring the pot to a boil,, stir everything together, then reduce to gentle simmering Put the lid on and leave to simmer, stirring occasionally or at least half an hour You may want to put some rice on to cook, or prepare your accompaniments whilst this simmers. Step 5: Eating Stuff!. Just before serving I like to add some fresh coriander for the clean punch it adds. You should also taste it before seasoning with salt and pepper. I served this very simply with boiled brown rice as that's in keeping with my Detox diet, although you may fancy some grated cheese, a dollop of creme fresh, soured cream or guacamole on yours. Corn Taco's are still allowed on my diet, so's guacamole, if only I had some :-(\u00a0\u00a0\u00a0 Best get back into the kitchen and put that right before I have my next batch. This is a good basic Chilli recipe, you may want to tweak it to your own taste and what ingredients you like, it's very versatile.", "images_list": ["chilli-non-carne-meat-free-chilli_0", "chilli-non-carne-meat-free-chilli_1", "chilli-non-carne-meat-free-chilli_2", "chilli-non-carne-meat-free-chilli_3", "chilli-non-carne-meat-free-chilli_4", "chilli-non-carne-meat-free-chilli_5"]} {"id": "RECIPE_705", "question": "What are the steps to fry the vegetables and add spices in 'Chilli Non Carne - Meat Free Chilli'?", "provenance": [40461], "ground_truth": "In 'Chilli Non Carne - Meat Free Chilli,' to fry the vegetables, begin by frying the onion in the oil for a few minutes while stirring. Then, add the carrot, celery, garlic, and fresh chilli if using, and fry until the vegetables start to soften slightly. After that, add the spices and stir them through the vegetables, followed by the peppers and tomato puree, ensuring everything is well mixed.", "images_list": ["chilli-non-carne-meat-free-chilli_3"]} {"id": "RECIPE_706", "question": "What preparation steps should I take for the chicken thigh when making 'Kung Pao Chicken'?", "provenance": [40462], "ground_truth": "To prepare the chicken thigh for 'Kung Pao Chicken,' clean and cut it into small cubes, then preserve them in sauce B for 20 minutes.", "images_list": ["how-to-cook-a-chinese-dish-kung-pao-chicken_5"]} {"id": "RECIPE_707", "question": "What\u2019s the best way to can smoked Alaska salmon while ensuring its rich flavor is preserved?", "provenance": [40463], "ground_truth": "Introduction: Canning Smoked Alaska Salmon. Wild Caught Alaska Salmon is the best in the world. Up in Northern Alaska, we catch Ocean Chum, King Salmon, Arctic Char, Silver Salmon and Pink Salmon (which I don't can). I also travel to Southcentral Alaska to dipnet and fishwheel for King Salmon and Copper River Red Salmon, and the Kenai Sockeye run. My husband is from Southeast Alaska and he travels there to catch King Salmon and Silver Salmon as well. We smoke and can about 20 cases each year. Step 1: Get Salmon, and Fillet. Up in Alaska, you just have to work hard to get salmon. And most of the time it's free. We set a net, and get 10-20 per night. If you don't live in AK, or don't have access to free Salmon, you can purchase it as well. Purchase fillets, we leave the skin and pin bones in. Step 2: Chunk and Brine. Cut your fillets into 2\"-3\" chunks, from the tail upward. We rinse and pat dry, then put into brine.Brine Recipe:4C Brown Sugar1C Pickling Salt1/4C Garlic Powder2 TBS Dried Dill1 TBS PaprikaMix the ingredients well, put 4-5 chunks of Salmon in the brine, and generously coat them, place skin side down in a pan, and sprinkle with more brine mix. Repeat, with meat side down, until all your fish is brined, pour the rest of the brine on top, cover and refrigerate for 8 hours. (We skinned these salmon for this brine mix)In the last photo, basically, all we do is get a cooler or tote that fits in the fridge (we do 8-10 fish, or 16-20 fillets at a time, so our tub is a 5 gallon one), line it with a trash bag, put ice on the bottom of the tote/cooler, place the bag inside, sprinkle brine mix on the bottom, chunk the fish, generously coat it in the brine mix, and put it in the bag. Once finished with all the fish, we take out the air and tie the bag, put another bag of ice on top and close the cooler/tote. After 8-10 hours, follow the next step. Step 3: Rinse, Smoke, and Can. Once the brine is done, rinse the fish well, pat dry with paper towel and lay on racks, skin side down. I usually put a fan on the fish for about an hour or so, to dry until tacky. This creates a sticky barrier for the smoke to adhere to called a pellicle. Layer the fish on racks leaving about an inch or so between pieces, and smoke for 2-3 hours at temperatures between 120-140 degrees. We use both a Traeger, a Little Chief and a homemade smoker. All three work fairly the same. Use what you have. (If you want Smoked Salmon that you are not going to can, you can smoke for 4-5 hours starting at 120 for two hours, 140 for two hours and 170 for an hour. Vac seal and store in the freezer.)Once your fish is done, you can let it cool for a bit, while you sterilize your jars. Pack the fish skin side out as closely together as possible without breaking too much of the salmon up. Place new lids and close rings finger tight. **If you want to add to your jars, this is the time to do it! We add the following to about a case or two each:Per jar, add:2 TBS Homemade BBQ sauce, OR2 TBS Sriracha (or Frank's Red Hot, Or Tobasco) Sauce, OR2 TBS Homemade Teriyaki Sauce, OR3-4 Jalapeno slices Step 4: Pressure Cook. Place your jars in the pressure cooker in layers on a canning rack. We have two 24 quart pressure cookers that will do 14 pint size jars, or 21 half pint size jars at once. Add your jars to the pot, fill to line with boiling water, place lid on, without weight, and bring to a boil. Once boiling, turn the heat down and continue boiling until there is a steady flow of steam from the little pressure gauge. We let it steam for about 5-10 min to build pressure and remove the excess air, then add the weight at 10 pounds of pressure. Once the weighted gauge is on, set your timer for 90 min. As long as the pressure is constant, the weighted gauge will jiggle 4 times per minute. (I'm sure there are other instructions on how to can food properly, if all else fails, read the instruction booklet that comes with your pressure canner!)We turn off the heat at 90 min, and allow the canner to cool for 10-20 min. then release the excess steam on the canner. We only do this with smoked salmon, not with moose or caribou, apparently it makes the meat tougher. Remove the cans onto a cooling rack wipe out your canner, and get ready for the next batch! Step 5: Store in Cool, Dark Place. Once your jars are cool enough to touch, all the lids should all have sealed. After a few hours of cooling, if you find a lid that has not sealed, either eat it immediately, or place in the refrigerator to eat within a week. All the other jars will are shelf-stable for 1-3 years. (Although our 20 cases a year never last over 52 weeks!)Feel free to make yourself a canned salmon throne when finished, and take a photo, like this of my husband.The fish we can are as follows:King Salmon, Ocean Chum Salmon, Arctic Char, Sockeye Salmon, and Silver Salmon. All caught wild in Alaska each summer by ourselves. Enjoy!", "images_list": ["canning-smoked-alaska-salmon_0", "canning-smoked-alaska-salmon_1", "canning-smoked-alaska-salmon_2", "canning-smoked-alaska-salmon_3", "canning-smoked-alaska-salmon_4", "canning-smoked-alaska-salmon_5"]} {"id": "RECIPE_708", "question": "In the process of making 'Canning Smoked Alaska Salmon,' what are the steps for rinsing, drying, and smoking the fish after it has been brined?", "provenance": [40463], "ground_truth": "In making 'Canning Smoked Alaska Salmon,' after brining, you should rinse the fish well, pat it dry with a paper towel, and lay it on racks with the skin side down. Then, smoke the fish for 2-3 hours at temperatures between 120-140 degrees.", "images_list": ["canning-smoked-alaska-salmon_3"]} {"id": "RECIPE_709", "question": "What\u2019s the best way to create delicious chocolate cookies filled with creamy peanut butter?", "provenance": [40464], "ground_truth": "Introduction: Chocolate Peanut Butter Filled. This is an amazing chocolate cookie with peanut butter filling in the center.\nYou'll need:\n1 1/2 cups all-purpose flour\n1/2 cup unsweetened cocoa powder\n1/2 teaspoon baking soda\n1/2 cup white sugar\n1/2 cup packed brown sugar\n1/2 cup butter, softened\n1/4 cup peanut butter\n1 teaspoon vanilla extract\n1 egg\n3/4 cup confectioners' sugar\n3/4 cup peanut butter\nCookie dough:\nWhisk flour, cocoa powder and baking soda in a bowl.\nIn a large bowl, beat white and brown sugar, butter and 1/4 cup peanut butter, until light and fluffy.\u00a0Add the vanilla and egg in to the wet ingredients and beat.\nStir in flour mixture until well blended and set aside.\nFilling:\nIn a separate bowl, combine the confectioners' sugar and 3/4 cup peanut butter and blend well.\nRoll the filling into 1 inch balls. For each cookie, flour your hands and shape about 1 TBSP of dough around 1 peanut butter ball, covering the peanut butter filling completely.\nPlace 2 inches apart on a baking sheet and using the bottom of a glass covered in sugar, flatten the cookie.\nBake at 375 degrees for 7-9 minutes.\nWhen cookies are done, they should be set and slightly cracked.\nEnjoy :)", "images_list": ["chocolate-peanut-butter-filled_0"]} {"id": "RECIPE_710", "question": "How should the filling for the 'Chocolate Peanut Butter Filled' cookies be prepared, and what shape should it take before being enclosed in the cookie dough?", "provenance": [40464], "ground_truth": "To prepare the filling for the 'Chocolate Peanut Butter Filled' cookies, you should combine the confectioners' sugar and 3/4 cup peanut butter and blend them well. After that, roll the filling into 1 inch balls before enclosing them in the cookie dough.", "images_list": ["chocolate-peanut-butter-filled_0"]} {"id": "RECIPE_711", "question": "What is the best way to prepare delicious peach lemon popsicles for a refreshing summer treat?", "provenance": [40465], "ground_truth": "Introduction: Peach Lemon Popsicles. Enjoy a summer's end treat, peach lemon popsicles! Step 1: Ingredients. INGREDIENTS: - 1 peach, roughly chopped - 3 tbsp of lemon juice - 1 cup of orange carbonated beverage (I used San Pellegrino's Blood Orange Soda.) - 1/2 cup of cranberry juice - 2 slices of lemon Step 2: Blend. 1. In a blender, pur\u00e9e chopped peach. 2. Add carbonated beverage and cranberry juice to peach, and blend. Add lemon juice, and blend once more. Step 3: Fill. 3. Fill popsicle molds about 3/4 of the way. Add sliced lemon to each popsicle. Fill molds with more juice. Step 4: Freeze & Enjoy!. 4. Place in freezer to freeze for about 4 hours or overnight. Enjoy as a summer's end treat!", "images_list": ["peach-lemon-popsicles_0", "peach-lemon-popsicles_1", "peach-lemon-popsicles_2", "peach-lemon-popsicles_3", "peach-lemon-popsicles_4"]} {"id": "RECIPE_712", "question": "In the recipe for 'Peach Lemon Popsicles,' what should you add after blending the peach, carbonated beverage, and cranberry juice?", "provenance": [40465], "ground_truth": "After blending the peach, carbonated beverage, and cranberry juice in the recipe for 'Peach Lemon Popsicles,' you should add lemon juice and blend once more.", "images_list": ["peach-lemon-popsicles_2"]} {"id": "RECIPE_713", "question": "What ingredients should be added to the pot for making 'Rice Pudding Premium' after the rice reaches the desired consistency, and how long should it cook on low heat?", "provenance": [40466], "ground_truth": "To make 'Rice Pudding Premium,' after observing the rice, you should add 340 ml of whole milk, the can of evaporated milk, and the can of condensed milk. It should cook for about 20 minutes on low heat.", "images_list": ["rice-pudding-premium_5"]} {"id": "RECIPE_714", "question": "What should you do with the tomatoes, peppers, and chillies before adding them to the pan when making 'Sweet Chilli Jam'?", "provenance": [40468], "ground_truth": "Before adding them to the pan for making 'Sweet Chilli Jam,' you should put the tomatoes, peppers, and chillies into the blender and blend until finely chopped. Then, add most of this mixture to your pan but keep a little bit in the blender to make the next step easier.", "images_list": ["sweet-chilli-jam_6"]} {"id": "RECIPE_715", "question": "What is the process to create delicious no-knead English muffins that are perfect for toasting?", "provenance": [40469], "ground_truth": "Introduction: [Collegiate Meals] No-Knead English Muffins. I have to admit, the most experience I've had with English muffins is in a McDonald's McMuffin. As such, these probably aren't the most authentic of English muffins (especially since I don't have any cornmeal here in res), but are merely an attempt to make a stove-top bread that will toast nicely and soak up the gooey goodness of a perfectly-cooked egg. The texture is holey, but softer and less chewy than the store-bought kind. Either way, they are super yummy!\nBeing a collegiate meal, these are no-knead, super easy, and make a small portion that's enough for just you and your roommates. Of course, you could scale up the recipe. Total prep/cooking time is probably about an hour with some washing and waiting time in between.\nOnward! Step 1: Ingredients and Tools. Edibles:\n~1 1/8 cup all-purpose flour\n1/3 cup milk (I used 2% here, but you can use anything. I bet buttermilk would add an awesome tangy-ness)\n1/3 cup water\n1 tbsp butter\n1/8 tsp instant yeast\n1/8 tsp salt\ncornmeal for dusting (optional. I didn't have any on hand) Non-edibles:\nspatula (one for working the dough, another for working the griddle)\nmeasuring cups\nrolling pin (I used a cylindrical glass)\nround cookie cutter (or try the lip of a cup or as\u00a0tayzzmom suggests - \u00a0a tuna can with the ends cut out)\nworking surface (I worked on a cutting board and some parchment because our counter is nasty)\nplastic container for rising (yogurt container works for me)\ngriddle (frying pan works too. just need lots of cooking space)\nmicrowaveable cup\nAs you can probably tell, being a student requires some craftiness. Just use whatever tools you have lying around. Step 2: Mix and Rest. Start this process the night before you want to eat the muffins.\nMeasure out 1 cup of flour by scooping and leveling out with a knife. Add it to your plastic container. I am usually a huge proponent for using a scale because it's much more accurate, but we'll make do here. To deal with this loss of accuracy, take out another 1/4 cup of flour and have it standing by.\nAdd the 1/8 tsp each of instant yeast and salt to the flour. Mix it briefly.\nMeasure out 1/3 cup each of milk and water and put it into a mug. Add the tbsp of butter to this. Pop it in the microwave for 15-30 seconds or until it's somewhere between lukewarm and warm.\u00a0 The butter will be just starting to melt. Mix in the butter and add all of the liquid to the flour mixture.\nMix with a spatula, spool, hand, or whatever. My dough was too wet at this point, so I added about 1/8 of a cup from the flour that was reserved earlier. Mix some more. The dough should be quite soft and somewhere between sticky and tacky. It will get less sticky as it rests, don't worry. The high ratio of liquid to flour is needed to ensure nice big holes in the final product.\nOnce the dough has come together, just scrape down the sides of the container and lid it up. You don't really have to worry about mixing too much or too little, Whenever you think it's thoroughly mixed, it's good.\nNow let it sit at room temperature (my room was 22.5 degrees C) for 12 hours or so. Step 3: Fold, Rest, Cut, Rest. The next morning, the dough will have doubled in size. Turn it out onto a (cornmeal) floured surface and fold to redistribute the nutrients for the yeasty beasties. You just enough flour to prevent sticking.\nTo fold (see video also):\n- grab one side of the dough, stretch it out and fold it over just past the midline\n- repeat for the opposite side\n- repeat for the other two sides\nTurn it seam side down, cover, and let rest for 10 minutes. I just covered it with a cereal bowl, but you could use plastic wrap or a tea towel too.\nAfter resting, the gluten will have relaxed a bit. You can now roll it out to about 1 cm or slightly over 3/8 inches in thickness.\nThen take your cookie cutter or cup and punch out rounds and transfer them to another floured surface.\nTake the leftover scraps, stick them together, roll out, and punch more rounds. If you used too much flour on your surface (not so much of an issue for corn meal), it might be hard to get the scraps to stick back together, so use only what you need. Also, if the dough is too elasticy, it may be necessary to let the dough rest a bit before rolling it out again.\nCover the dough circles with a sheet of plastic or a tea towel and let it rest for 30 minutes. During this time, clean up some of the mess you have made, brew a coffee, and heat up the griddle over medium heat. Step 4: Cook and Eat. After 30 minutes, the dough circles will have puffed up a little. Proceed to cooking!\nSprinkle some more cornmeal on the dough and arrange onto the hot griddle (medium heat). Use a flat spatula and try to avoid compressing the dough. We want to keep them nice and puffy!\nLeave at least an inch between each piece. If you do not have cornmeal like me, brush the surface of the griddle with a thin layer of oil to prevent sticking. (I tried butter at first, but it got too smoky. Maybe clarified butter would be better).\nCook on each side for about 8 minutes. It may take a bit longer if your dough was thicker than 1 cm when you cut it.\nIf eating immediately, let them rest until you can handle them without burning yourself (about 5 min). You can cut them in half, toast and butter them, make eggs Benedict, or whatever else suits your fancy :)\nIf you want to store them, let them cool all the way to room temperature and seal in an airtight container or bag. You can keep them at room temperature for a couple of days or cut and freeze them for later use. Toast them straight from frozen state.\nEnjoy!", "images_list": ["collegiate-meals-no-knead-english-muffins_0", "collegiate-meals-no-knead-english-muffins_1", "collegiate-meals-no-knead-english-muffins_2", "collegiate-meals-no-knead-english-muffins_3", "collegiate-meals-no-knead-english-muffins_4"]} {"id": "RECIPE_716", "question": "After the dough has doubled in size for making 'Collegiate Meals No-Knead English Muffins,' what are the steps you need to take with the dough before rolling it out?", "provenance": [40469], "ground_truth": "Once the dough has doubled in size for making 'Collegiate Meals No-Knead English Muffins,' you should turn it out onto a floured surface, fold it to redistribute the nutrients, cover it, and then let it rest for 10 minutes before rolling it out.", "images_list": ["collegiate-meals-no-knead-english-muffins_3"]} {"id": "RECIPE_717", "question": "What\u2019s the best way to create delicious Banh Mi meatloaf sandwiches at home?", "provenance": [40470], "ground_truth": "Introduction: Banh Mi Meatloaf Sandwiches. I love a perfect Banh Mi sandwich! The combo of tender grilled meat, crunchy baguette, snappy fresh herbs and veggies toppped with a rich spicy mayo always hits the spot, and it is so much more exciting than your run of the mill cold-cut laden sub. I decided to come up with a make at home version that hit all the right notes, and would be easy to scale up for a party or BBQ. Meatballs are usually a choice on the Banh Mi menu, but seemed tricky on the grill....why not go for a meatloaf version? And yes, you can grill a meatloaf! Step 1: Combine Ingredients and Form Into a Long Flat Loaf on a Greased Sheet of Tinfoil.. In a large bowl, thoroughly combine1.5 lbs ground pork .5 lbs lean ground beef 1/2 cup panko or coarse bread crumbs 1 egg 1/3 cup minced green onion 1/3 cup minced cilantro (stems ok) 2 Tbsp minced garlic 2 Tbsp ketchup 2 Tbsp fish sauce 1 Tbsp Sriracha 1 Tbsp minced shallot salt and pepperPlace mixture on a piece of greased tinfoil on top of a cookie sheet. Form into a long, flat loaf, about 14 inches long by 5 or 6 inches wide. Step 2: Place Loaf Tinfoil Side Down on a Hot Grill. Cook for 5-10 Minutes Then Flip Loaf Directly Onto Grill by Picking Up Edges of the Tinfoil. Peel Off Tinfoil and Cook for an Additional 10-15 Minutes or Until Loaf Reaches 160 Degrees. . If you want to turn the loaf during grilling for more even cooking, use 2 spatulas. Step 3: Slice the Loaf, Assemble Sandwiches With the Traditional Toppings and Enjoy! . Topping suggestions:fresh cilantro thin sliced jalepenos shredded carrots and radish dressed with sweetened rice vinegar romaine lettuce lime mung bean sprouts mayo + sriracha or sweet chili sauce to tasteFor a party, either have guests assemble their sandwiches themselves on crunchy rolls, or make giant Banh Mi subs on baguettes, slice in to finger-food size sandwiches and arrange on a platter. ", "images_list": ["bahn-mi-meatloaf-sandwiches_0", "bahn-mi-meatloaf-sandwiches_1", "bahn-mi-meatloaf-sandwiches_2", "bahn-mi-meatloaf-sandwiches_3"]} {"id": "RECIPE_718", "question": "When making 'Banh Mi Meatloaf Sandwiches,' how should the meatloaf be positioned on the grill, and what is the initial cooking time before flipping it?", "provenance": [40470], "ground_truth": "To make 'Banh Mi Meatloaf Sandwiches,' the meatloaf should be placed tinfoil side down on a hot grill. The initial cooking time before flipping it directly onto the grill is 5-10 minutes.", "images_list": ["bahn-mi-meatloaf-sandwiches_2"]} {"id": "RECIPE_719", "question": "What is the best way to prepare a soothing cup of ginger and turmeric tea?", "provenance": [40471], "ground_truth": "Introduction: How to Make Ginger and Turmeric Tea . Turmeric and Ginger are my two favorite herbs to use for general health function and prevention of so many health problems. Turmeric\u2019s effects are greatly improved with ginger and black ground pepper as well as some fat, such as coconut oil (since some say it is fat soluble). The fat and pepper increases their bioavailability of the two herbs considerably when used together (I have read, up to 2000 times more bioavailability.)They are both great anti-inflammatory and anti-fungal/bacterial. Some of the benefits of each are below. Turmeric has even been shown to be more effective than 14 prescription drugs.Instructions for Turmeric and Ginger Tea:- Peel the Ginger or Turmeric root with spoon or peeler - Cut into small pieces, place in pot of water - Boil water, then simmer for 20 minutes - The first batch can be very peppery depending on the ratio of water to ginger that you use. You can also add cinnamon, mint, or honey for taste.If you are using ground powder Turmeric, then just add that to your cup, not in the pot. Then you add the black ground pepper or the coconut oil, or just eat a tablespoon of the coconut oil first (this has many benefits in itself). I continue adding water to the pot with ginger in it, until it becomes clear, getting the most from the root. This is usually about a week or so of a few cups a day.See Part One to learn the benefits of herbal tea and 15 powerful herbal teas and their benefits.Ginger root can be found in most supermarkets Ground Ginger Powder can be found here:Starwest Botanicals Ginger Root Powder Organic, 1-PoundTurmeric Root can be found in many health food markets or purchased here:Fresh Yellow Turmeric Root - 1lbTurmeric Powder can be found here:Starwest Botanicals Organic Turmeric Root Powder - 1 lbsSome of the Benefits of Ginger:Ginger can help to calm a nervous or upset stomach, has a calming effect, can help promote general healing while starving off disease, improve digestion by aiding in the breakdown of proteins and fats helping to prevents gas and food buildup, can help lower blood pressure, ease morning sickness, nausea and vomiting, help lower cholesterol, help with type 2 diabetics, reduce cancer risk, blood thinner that protects against stroke and blood clots, helps prevent and relieve cold and flu, can relieve severe joint and muscle pain, relieve menstrual pain, PMS and PMDD, reduce headaches, migraines, promote kidney health and more.Some of the Benefits of Turmeric:A common healing herb in both Traditional Chinese Medicine and Ayurvedic Medicine, studies have revealed over 600 potential preventive and therapeutic applications as well as 175 distinct beneficial physiological effects. Some of the benefits include help to relieve depression, reduce cholesterol, clogged arteries, fights autoimmune disease, helps prevent and overcome dementia and Alzheimer\u2019s, defeats insulin resistance melting away body fat, has anti-cancer properties, prevents pre-mature aging, prevents diabetes, can help regenerate the liver, boosts immunity, helps relieve cold and flu, is a powerful anti-oxidant and anti-inflammatory, treats Candida, and skin problems such as acne, eczema, psoriasis, dark circles, and much more.Turmeric Versus Medication and DrugsTurmeric also compares favorably to a variety of conventional medications including, Lipitor/Atorvastatin (cholesterol medication), Corticosteroids (steroid meds), Prozac/ Fluoxetine, Imipramine (antidepressants), Aspirin, anti-inflammatory drugs, oxaliplatin (chemo drug), Metformin (diabetes drug) (source - healthimpactnews.com/2013/science-confirms-turmeric-as-effective-as-14-drugs/)", "images_list": []} {"id": "RECIPE_720", "question": "After peeling the ginger or turmeric root for making 'Ginger and Turmeric Tea,' what is the next step?", "provenance": [40471], "ground_truth": "After peeling the ginger or turmeric root, you should cut it into small pieces and place it in a pot of water.", "images_list": []} {"id": "RECIPE_721", "question": "What are the key steps to create a delicious fruit sundae with your favorite fruits and ice cream?", "provenance": [40472], "ground_truth": "Introduction: Fruit Sundae. Please read everything before doing anything.\n\nWhat you will need:\nA bowl.\nA spoon.\nA knife.\nCutting board.\nIce cream.\nFruit.\nSprinkles.\nChocolate syrup.\nAnd any additional topping(s) you want.\n\nYou can use whatever fruit and/or ice cream you want for your Fruit Sundae. I used strawberries, a peach, and a banana as my fruits and Turkey Hill's Mint Chocolate Chip (my personal favorite) and Homestyle Vanilla.\n\nYou can use any amount as well. Depending on how big your fruit is and how much will determine your proportions. I had small strawberries so I used 5, a peach a little bigger than a tennis ball so I used half (ate the other half), and the entire banana. I had two small scoops of each type of ice cream. Step 1: Cut Your Fruit. I will gives steps according to my choices.\n\nPlease read everything before doing anything.\n\nBanana:\nPeal and place in the bowl.\n\nPeach:\nCut your peach in half. Choose which ever half you want and keep cutting in halves until the slices are the thickness you want. Then, you cut the slices into smaller pieces like in the picture.\n\nStrawberries:\nCut off the top. You can choose to cut your berries however you like. I cut them like a deck of cards. With the top of the strawberry facing you, start cutting thin slices from one side to the other. Not sure if you can tell in the picture.\n\n*please do not put any other fruit but the banana in the bowl. Once you are done cutting your fruit, place it on a plate or to the side of the cutting board out of the way. Step 2: Scoop the Ice Cream. With only the banana in the bowl, scoop however many scoops of ice cream into it. Step 3: Finish It Off. Finally, take your cut-up fruit and put it on top of your ice cream. Add sprinkles, chocolate syrup, and any other toppings you desire to finish it off. Step 4: Eat Up!!. Eat up and enjoy!", "images_list": ["fruit-sundae_0", "fruit-sundae_1", "fruit-sundae_3", "fruit-sundae_4"]} {"id": "RECIPE_722", "question": "How should I prepare the peach for making a 'Fruit Sundae' before adding it to the bowl?", "provenance": [40472], "ground_truth": "To prepare the peach for 'Fruit Sundae,' cut your peach in half, choose either half, and keep cutting it into smaller slices until they reach the desired thickness. Then, cut the slices into smaller pieces.", "images_list": ["fruit-sundae_1"]} {"id": "RECIPE_723", "question": "What is the delightful process for creating a perfect chocolate cake that balances moisture and flavor?", "provenance": [40473], "ground_truth": "Introduction: The Perfect Chocolate Cake. Often times, cakes are only appealing to the eye. The taste is usually too sweet and/or dry. I decided to develop my version of the perfect chocolate cake. The perfect cake is moist, has both dark and milk chocolate, with berries and whip cream. It not only tastes great the first day but is even more delicious the next day.\n Step 1: INGREDIENTS. FROSTING\n4 cup Heavy cream\n24oz Semisweet Chocolate\n2/3 cup Butter\n2 tablespoon Vanilla\nCAKE\n 2 1/4 cup Flour\n1 1/2 teaspoon Baking Soda\n1 teaspoon salt\n1 1/4 teaspoon Baking Powder\n4oz Bittersweet Chocolate\n3/4 cup Butter\n1 1/2 cup Sugar\n3 eggs\n1 teaspoon Vanilla\n3/4 cup Milk \nFILLINGS\nRaspberries \nFresh strawberries\n1-2 tablespoon Sugar\n2 cup Heavy cream whip\nVanilla and Powder sugar\n Step 2: CAKE. Preheat an oven to 350F. Butter three 9-inch cake pans. First mix all dry ingredients in medium bowl,flour, baking soda, salt and baking powder. Set aside.\nIn the top pan of double boiler of a heatproof bowl set over (not touching) simmering water in a pan, melt the chocolate stirring until smooth. Remove from the heat and let cool to room temperature.\nIn a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Then add the cooled chocolate and the vanilla and mix until blended. Reduce the speed and add flour and milk in small alternate batches. \nDivide the batter evenly among the prepared pans. Tap them on a countertop to rid the batter of any air pockets. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Transfer to racks and let cool int the pans for 15 minutes, then invert the cakes onto the racks and let cool in the pans for 15 minutes, then invert the cakes onto the racks to cool completely.\n Step 3: FROSTING. In a heavy saucepan over high heat, bring the cream to a boil. Remove from the heat and add the chocolate, butter and vanilla, stirring constantly until both the chocolate and butter are melted and the mixture is smooth. Place the pan in the refrigerator and stir every 15 minutes. \n Check every 5 minutes near this point for a spreadable consistency. (If the frosting becomes too thick, let stand at room temperature, stirring occasionally, until it softens to a spreadable consistency.) Step 4: FILLINGS. Pre chill bowl and hand whisk(if you don't have a mixer). In mixer, or with a chill whisk; whip the heavy cream until it becomes whip cream. Add 1-2 tablespoon of powder sugar or 1/2 teaspoon of vanilla to add a little flavor if you prefer. Put cut strawberries and 1 teaspoon of sugar in saucepan over low heat. Heat 3-5 minutes. If your using frozen raspberries, drain well and set aside.\n Step 5: LAYERING AND FROSTING CAKE. To frost the cake, place 1 cake layer, flat side up onto a cake plate. Spread the top with frosting and raspberries. Place second cake layer on top of first layer. Spread frosting on top. Add strawberries then whip cream. Place last cake layer on top of whip cream and quickly frost the whole cake with the rest of the frosting.\nRefrigerate the cake for at least an hour before enjoying. \n", "images_list": ["the-perfect-chocolate-cake_0", "the-perfect-chocolate-cake_1", "the-perfect-chocolate-cake_2", "the-perfect-chocolate-cake_3", "the-perfect-chocolate-cake_4", "the-perfect-chocolate-cake_5"]} {"id": "RECIPE_724", "question": "What ingredients are needed for the frosting of 'The Perfect Chocolate Cake'?", "provenance": [40473], "ground_truth": "To make the frosting for 'The Perfect Chocolate Cake,' you will need 4 cups of heavy cream, 24 ounces of semisweet chocolate, 2/3 cup of butter, and 2 tablespoons of vanilla.", "images_list": ["the-perfect-chocolate-cake_1"]} {"id": "RECIPE_725", "question": "What are the key steps to measure the alcohol content in homemade beer or wine using a hydrometer?", "provenance": [40474], "ground_truth": "Introduction: Measuring Alcohol Content With a Hydrometer. The first couple times you brew your own beer or wine, you're more concerned about the end product - delicious, delicious alcohol. The exact amount is only a secondary concern.As you start getting more and more into the hobby, knowing the percent alcohol can be useful. Both for knowing what to expect in your final product, but also for monitoring progress in the fermentation process.In this Instructable, I will go over how to use a hydrometer to take density measurements of your brew, and how to transform these density measurements into a more familiar percent alcohol.You will need:A Hydrometer Sterilizing Equipment Something to Measure Pipette or Baster to Take a Sample Step 1: Your Hydrometer. A hydrometer is a tool used for measuring density. Hydrometers used for brewing will tell you the specific gravity of a liquid - a ratio of the liquid's density to that of water. Something with a SG of less than 1 is less dense than water (and will float), and something with a SG of above 1 is more dense and will sink.The hydrometer is essentially a specially weighted bob - you place it in a liquid, and it will sink to a certain depth, which depends on the density of the liquid. My seeing how far it sinks, you can determine the liquid's density.Since alcohol has a different density than the sugar/water mixture you started with, you can calculate the percent alcohol by measuring the initial SG and the final SG. Step 2: Sanitizing. As with any homebrewing project, sanitation is critical. There's nothing worse than an infected brew.Before beginning, mix up some sanitizer. I personally use Easy Clean, and mix up a one gallon batch following the instructions on the back (one tbsp per gallon warm water). Easy Clean is a no-rinse sanitizer, meaning that it isn't necessary to rinse your equipment after cleaning them (which could potentially reintroduce bacteria).Sanitize all the equipment you'll be using - the hydrometer, the hydrometer tube, and whatever you'll be drawing your sample with. And of course, thoroughly wash your hands before continuing. Step 3: Measuring. First, place the freshly sanitized hydrometer in its tube. Using your sampler, draw off a small sample of your brew from the middle.Begin filling the hydrometer tube until the hydrometer begins to float freely, and then stop filling. If your equipment was properly sanitized, it is safe to return the excess liquid.Place the hydrometer on a flat, level surface, and gently spin the hydrometer back and forth to release any bubbles that may have formed on its surface. Ensure the hydrometer is floating freely, and is not touching the sides of the hydrometer tube.From eye-level, read the hydrometer's measurment from the bottom of the meniscus. The meniscus is the curved surface caused by surface tension - and can make a significant difference in your results if you are not consistent.Note down your reading, and the date the measurement was taken.From here, you can return the sample to the larger brew, assuming all the equipment was properly handled and sanitized. Step 4: Calculation. Now, it's time to turn the specific gravity readings into a useful number.For an approximate estimation, the magic number is 131.25. Your percent alcohol can be given by the formula:ABV(%) = (Initial Gravity - Final Gravity) * 131.25.So if your initial gravity was 1.108, and your final gravity was 1.041, your beer is approximately 8.79% alcohol by volume.Once again, this is only an approximation, and loses accuracy as the alcohol content goes up. For a more precise number, or if you're brewing something particularly strong, there exist a number of online calculators that can do the heavy lifting for you.Thanks for reading, brew and enjoy responsibly!", "images_list": ["measuring-alcohol-content-with-a-hydrometer_0", "measuring-alcohol-content-with-a-hydrometer_1", "measuring-alcohol-content-with-a-hydrometer_2", "measuring-alcohol-content-with-a-hydrometer_3"]} {"id": "RECIPE_726", "question": "What is the procedure for measuring the alcohol content of my brew using a hydrometer?", "provenance": [40474], "ground_truth": "To measure the alcohol content of your brew with a hydrometer, first sanitize all your equipment. Then, place the sanitized hydrometer in its tube and use a sampler to draw a small sample of your brew. Fill the hydrometer tube until the hydrometer floats freely, then read the measurement at eye level from the bottom of the meniscus. Finally, note the reading and return the sample to the brew if all equipment was properly handled.", "images_list": ["measuring-alcohol-content-with-a-hydrometer_3"]} {"id": "RECIPE_727", "question": "What is the best way to prepare a delicious batch of frijoles de la olla?", "provenance": [40475], "ground_truth": "Introduction: Frijoles De La Olla. The pinto bean.\u00a0 It's speckled with dark brown spots.\u00a0 It's small and eaten raw is disgusting.\u00a0 This powerful legume is packed with nutrients and has been a Mexican staple forever.\u00a0 I remember going to the grocery store with my Momma and running straight to the bean bin.\u00a0 It's pretty much a huge barrel filled with thousands of beans.\u00a0 Hanging on the side is an attached shovel and produce bags.\u00a0 I would take the shovel and scoop beans and pour them back into the barrel.\u00a0 I like the tapping sounds it made...kind of like rain.\u00a0\nBeans are such an easy thing to make it's silly.\u00a0 It takes a little time but the end result is delicious. Step 1: Ingredients. - 4 cups of beans\n- two handfuls of salt\n- water\n- crock pot\n- about 3 - 4 hours of your time Step 2: Clean Them Beans!. Anytime you buy beans whether they are from a barrel or bagged, you must clean them.\u00a0 There are many little surprises when you buy them such as rocks and split rotted beans.\u00a0 This task could be tedious for a first timer but after you've been doing it for more than 20 years...it's a breeze.\u00a0\nGrab a collander.\u00a0 Grab some beans and pour some from one hand to the other.\u00a0 Inspect them.\u00a0 Any rocks? Any split rotted types?\u00a0 If you find some, discard.\u00a0 It's not yummy.\u00a0\nOnce you have four cups of beans in your collander, rinse the beans under cold water.\u00a0 Give it a minute or two and let the water drain.\u00a0 Give the collander a good shake to get rid of the excess water. Step 3: Drown Them Good, Wait Until They're Done.. Add the beans to your crock pot.\u00a0 Fill it to the top with water.\u00a0 Add two handfuls of salt.\u00a0 Cover with the lid and turn the crock pot up to high.\u00a0\nNext is the waiting game....for 3 to 4 hours.......watch a movie....run some errands....do whatever....\nI'd probably make some salsa and throw it in the fridge...but that's just me. Step 4: Calientitos, Sabrosisimo!. I don't know how to describe how it smells.\u00a0 It's a tad salty...it fills the air with hominess. The beans should lose their spots and are soft.\u00a0 Hard beans are not acceptable for consumption.\u00a0 Taste the broth.\u00a0 CAUTION:\u00a0 It will be HOT!\u00a0 Add salt if needed.\nServe the beans with the juice in a small bowl.\u00a0 It's good with flour or corn tortillas and a bit of cheese.\u00a0 Step 5: IMPORTANT: Storing. Let your beans come to room temperature before storing, otherwise they will spoil. :(\nYou can transfer them to a big bowl and cover with plastic wrap and put them in the fridge.\u00a0 OR, you can portion them out into servings in airtight containers.\u00a0 The beans will last for about a week.\u00a0 If you pop them in a freezer...they can last a month.\u00a0\nReusing:\u00a0 We always make these beans again as refried beans.\u00a0 Add a little bit of oil to a pan, let it heat up and add your beans.\u00a0 If you think they are dry, add a bit of milk for creaminess.\u00a0 Smash until smooth, top with cheese.\nHappy Eating!", "images_list": ["frijoles-de-la-olla_0", "frijoles-de-la-olla_1", "frijoles-de-la-olla_2", "frijoles-de-la-olla_3", "frijoles-de-la-olla_4"]} {"id": "RECIPE_728", "question": "How should I clean the beans for making 'Frijoles De La Olla' before cooking them?", "provenance": [40475], "ground_truth": "To make 'Frijoles De La Olla,' you should clean the beans by inspecting them for any rocks and split rotted beans, discarding any unwanted ones. This ensures that only good-quality beans are used in the dish.", "images_list": ["frijoles-de-la-olla_2"]} {"id": "RECIPE_729", "question": "What\u2019s the best way to prepare a refreshing cucumber limeade that captures the essence of summer?", "provenance": [40476], "ground_truth": "Introduction: Cucumber Limeade. Refreshing limeade with a hint of cucumber for a sensational and refreshing taste.http://www.savynaturalista.com/2013/08/28/cucumber-limeade/ \u00a0Cucumber Limeade Recipe:\u00a0Adapted From Lemonade\u00a0 3-4 huge cucumbers (about 4 heaping cups) 1 1/2 cups lime juice 2 cups sugar 1 cup water 16 cups of cold water ( about a gallon) Recipe Directions:\u00a0In a sauce pan on low to medium heat, dissolve 1.5 cup of water and 2 cups sugar to make simple syrup. In the food processor place cucumbers and lime juice and blend; once the syrup has cooled add the simple syrup to the food processor and blend until all the ingredients are mixed into a puree. Take a fine mesh strainer over a bowl and pour the puree in the strainer extracting the liquid. \u00a0Place the liquid into a pitcher add water and chill.Recipe Notes: \u00a0I had to work in batches since my food processor could not hold all of the cucumber and simple syrup. I of course go tired put it in a bowl and began to stir. If you do not have a fine mesh strainer I would encourage you to use a nut bag or anything that will get rid of all the pulp( I have used stocking, new of course\u00a0). I ran out of limes so I had to use lime juice. I used about 6 limes and \u00bd cup of lime juice. I should have used just the juice but fresh is always better. \u00a0", "images_list": ["cucumber-limeade_0"]} {"id": "RECIPE_730", "question": "In the recipe for 'Cucumber Limeade,' how do you prepare the simple syrup?", "provenance": [40476], "ground_truth": "To prepare the simple syrup for 'Cucumber Limeade,' dissolve 1.5 cups of water and 2 cups of sugar in a saucepan over low to medium heat.", "images_list": ["cucumber-limeade_0"]} {"id": "RECIPE_731", "question": "What should you do with the noodles after cooking them for 'Chicken and Bacon Carbonara - Gluten Free' to prevent the eggs from scrambling?", "provenance": [40477], "ground_truth": "After cooking the noodles, you should slowly pour them into the egg mixture while stirring quickly to prevent the egg mixture from becoming scrambled eggs.", "images_list": ["chicken-and-bacon-carbonara-gluten-free_4"]} {"id": "RECIPE_732", "question": "What is the best way to create a delicious cookie topped with cream cheese and fresh fruit?", "provenance": [40478], "ground_truth": "Introduction: The Cookie . Preheat the oven to 350 degress, but before you put the dough in the pizza sheet, you need to spray the pan with non stick cooking spray. Open the package of sugar cookies and spread it onto the pan, make sure you get the whole pan covered. Put the pizza sheet with the cookies on it into the oven for 16-20 minutes. Step 1: Fruit. While the cookie is baking, or while you're waiting for it to cool down, get the fruit out.You can use what ever fruits you want, but I used strawberries, kiwi, and blueberries. Cut the strawberries in halves or quarters, then peel the kiwi and cut them too. Step 2: Topping. gather the cream cheese, sugar, and vanilla extract to mix them all together. Stir all of them until they are fluffy Step 3: Put on the Topping. After the cookie has been taken out of the oven and cooled for at least 30 mintues, begin putting the cream cheese topping all over the cookie. Step 4: Start Putting the Fruit on the Cookie. Decorate the cookie with different fruits of your choice in what ever order you want. Step 5: Cool. cool the cookie in the fridge for at least an hour. Then eat!", "images_list": ["the-cookie_0", "the-cookie_1", "the-cookie_2", "the-cookie_3", "the-cookie_4", "the-cookie_5"]} {"id": "RECIPE_733", "question": "After baking 'the-cookie,' how should the cream cheese topping be applied once the cookie has cooled?", "provenance": [40478], "ground_truth": "After baking 'the-cookie,' the cream cheese topping should be applied all over the cookie once it has cooled for at least 30 minutes.", "images_list": ["the-cookie_3"]} {"id": "RECIPE_734", "question": "What is the overall process for creating delightful chocolate French macarons from start to finish?", "provenance": [40479], "ground_truth": "Introduction: Chocolate French Macarons. I worked as a\u00a0p\u00e2tissier and a\u00a0saut\u00e9 chef for a while in a exclusive club and made many desserts but one of the most requested desserts were the\u00a0French Macarons that a senior\u00a0p\u00e2tissier taught me on how to make. \u00a0They do take a bit of skill and the first batch might not turn out how you expect, but practice makes perfect.Note: Some of the\u00a0measurements\u00a0are imperial standard and some of the measurements are in metric. \u00a0I have tried to convert them all to one system but it just does not work correctly when you are making them but I will try my best to simplify it for you. Step 1: The Ingredents. \n What you will need for the chocolate macarons:\u00a0\n\n\t\t85g (3/4\u00a0cup roughly)\u00a0of Almond flour (you might be able to find at Wal-mart, or Meijer, but I know you will find it at a natural foods store such as Rainbow Blossom or even Trader Joe's)\n\t\t225g (2 cups roughly) Confectioners\u00a0sugar\n\t\t4 eggs - at room tempature <-- very important!\n\t\t50g (1/8th cup roughly) Caster\u00a0sugar\u00a0(can be made by running normal sugar through a food processor, it just makes the crystals very small, Do Not substitute\u00a0confectioners\u00a0sugar)\n\t\t3 tbsp of cocoa powder Step 2: Preperation and Mixing. \n Mixing the cookies must be done in a precise\u00a0order :\n\n\t\tMix together the almond flour,\u00a0the confectioners sugar, and cocoa powder\u00a0in a bowl.\n\t\tIn a\u00a0separate\u00a0mixing bowl place the egg whites and whip them untill it begins to foam.\n\t\tAdd in the caster\u00a0suger slowly.\n\t\tWhip the egg whites and caster sugar to\u00a0form\u00a0it into meringue.\n\t\tAfter the meringue is formed fold the almond flour mixture into the egg mixture carefully. \u00a0You want to keep as much air in the\u00a0meringue\u00a0as you can. Step 3: Piping & Baking. \n This is the step that will take the most amount of skill and timing. \u00a0\nYou have to either use parchment paper or a silpat mat, Wax paper will not work as a subistute. \u00a0\nYou are going to spoon your\u00a0macarons mixture into a piping bag with a 1/2\" tip. \u00a0When you are piping these onto a silpat/parchment paper you are going to want to bring the tip of the bag straight up and make a little clockwise twist to flatten the peak that will form. here is a video of the technique.\u00a0 You will want the dots to be about 2 cm across or about the size of a US nickle, and about 2\" apart. \u00a0(This is not my video, just one I found on\u00a0YouTube)\nAfter they have been piped onto the silpat/parchment paper, lift the tray up slightly and let it drop to bring any large bubbles that may have formed when piping. \u00a0You will want to let them sit for about 10-20 Minutes for a skin to form on the top of the dots, this way when you bake them they will have a round top to them and have a bubbly ring at the bottom.\nMidway\u00a0through\u00a0the skin formation you can heat you oven up to 300\u00baF (150\u00baC).\nYou will bake them for 12-15 minutes, you will know when they are done by the formation of a bubbly ring around the bottom of the\u00a0macarons. If you are baking in an electric over place them on the bottom or middle rack.\nAfter they have baked take them out and let them sit for about 5 minutes before removing them from the baking trays and transfer them to a wire cooling rack. \u00a0If you are using parchment paper, take a spray bottle with water and lightly mist the pan\u00a0underneath\u00a0the paper and the resulting steam will loosen them up for easy removal when the time comes.\n Step 4: The Filling. \n For the filling you can make a variety of fillings for the macarons: I am going to go with a basic chocolate ganache. \u00a0You can make the Ganache filling with the following ingedents:\n\t\t1/2 cup of heavy whipping cream\n\t\t4 oz\u00a0of your choice of chocolate either white, dark, or semi-sweet. It\u00a0has to be baking chocolate, chocolate chips will not work.\n\t\t1 tbsp of butter\nBring the cream to a boil and stir in the chocolate to melt it. \u00a0After all of the chocolate has melted then stir in the tbsp of butter while it is still hot, after that just place the ganache in the fridge to cool. \u00a0The more the ganache\u00a0cools\u00a0the thicker it becomes. When it has cooled scoop it into a piping bag and place a small amount of the ganache (about a teaspoon) onto one half of a macarons, now take a half the is about the same size and twist them together.\n Step 5: Other Ideas. \n Here are some other variations of macarons you can make.\n\n\t\tAlmond: Substitute the 3 tbsp of coco powder for 1/4 cup of the almond flour\n\t\tCoconut: Substitute 2 tbsp of unsweetened finely ground coconut\u00a0for tbsp of the\u00a0almond flour and add 1/2 tsp of rum\n\t\tPistachio: Substitute 1/2 cup of finely ground unsalted\u00a0pistachios\u00a0for 1/2 cup of\u00a0almond flour\n\t\tVanilla Bean: add 1/2 tsp of extract and 1/2 of a vanilla beans pulp\nFor the filling you can use jams or other sweeter fillings.\n ", "images_list": ["chocolate-french-macarons_0", "chocolate-french-macarons_1", "chocolate-french-macarons_2", "chocolate-french-macarons_3", "chocolate-french-macarons_4"]} {"id": "RECIPE_735", "question": "For making 'Chocolate French Macarons,' what should you do after piping the macarons onto the silpat/parchment paper, and how does this step affect the outcome of the baking?", "provenance": [40479], "ground_truth": "After piping the macarons onto the silpat/parchment paper for 'Chocolate French Macarons,' you should lift the tray up slightly and let it drop to release any large bubbles that may have formed. This process helps ensure that the macarons develop a round top and a bubbly ring at the bottom during baking. Additionally, you need to let them sit for about 10-20 minutes to allow a skin to form on top, which is crucial for achieving the desired texture.", "images_list": ["chocolate-french-macarons_3"]} {"id": "RECIPE_736", "question": "What\u2019s the best way to create vibrant rainbow cupcakes that will delight everyone at a celebration?", "provenance": [40480], "ground_truth": "Introduction: Rainbow Cupcakes. These Rainbow Cupcakes where made for my sisters birthday and for her\u00a0Favorite\u00a0Ipohne App \"Robot Unicorn Attack.\"\u00a0\nI have seen full Cakes from hackgadgets website made this way before and had some trouble deciding on the flavor of the cake. My\u00a0sister\u00a0is fond of chocolate icing which would look gross on such a pretty cake. She suggested that\u00a0cupcakes\u00a0were the way to go to allow more range of choices.\nYou will need everything you need for a normal white cupcakes with fluffy icing and some misc items.\n-Cake Mix and Icing Mix\n-Food Coloring\n-White cup cake holders\n-Some measuring cups\n-Rainbow\u00a0sugar\u00a0sprinklers\n-(optional) A small cookie scoop Step 1: Dividing the Mix. Make the cake mix based on the directions on the cake.\u00a0\nI divided the mix into six bowls using decreasinly small measuring cups.\nBased on the number of drops needed to color a full cake you will need to divide the drops by six for each bowl.\nCheaper white cupcake holders were\u00a0chosen\u00a0to allow the color to be easily seen through the paper. Step 2: Layering the Rainbow. With the help of my sister we plopped down the globs of color into the pans. This was made much easier using a small cookie scoop and not filling the scoop all the way. You have to be\u00a0consistent\u00a0with the amounts or the cupcake will be to large or you will run low on the mix. We order the colors based on the reminder ROYGBIV which goes red, orange, yellow ,green , blue, indigo, and\u00a0violet. It was close, but we managed to fill a full set of six pans. Step 3: Baking. We baked the cupcakes based on the boxes\u00a0instructions\u00a0and choose the longer cook time. We also checked how done the were by testing if they spring back to shape if\u00a0touched. When done they were left to cool before icing on a rack. Don't they look great? Step 4: Icing to Finish. We iced them with a great fluffy icing that is easy to make as boiling water and fat free. To finish them off we used rainbow\u00a0sugar\u00a0sprinklers! We even cut one open to show the wonderful layers that resulted. One cupcake was left without icing so my sister could add\u00a0chocolate\u00a0icing to it later. We even used her new Iphone to take pictures of everything! She loves the \"Robot Unicorn Attack\" on the phone!\nThey taste great and the food coloring \"does not\" stain your mouth.\nPerfect for any event needing a little color!", "images_list": ["rainbow-cupcakes_0", "rainbow-cupcakes_1", "rainbow-cupcakes_2", "rainbow-cupcakes_3", "rainbow-cupcakes_4"]} {"id": "RECIPE_737", "question": "How do you layer the colors in the cupcake pans when making 'Rainbow Cupcakes,' and what is the order of the colors?", "provenance": [40480], "ground_truth": "To layer the colors in the cupcake pans while making 'Rainbow Cupcakes,' a small cookie scoop is used to add globs of color. The colors are layered in the order of ROYGBIV, which stands for red, orange, yellow, green, blue, indigo, and violet.", "images_list": ["rainbow-cupcakes_2"]} {"id": "RECIPE_738", "question": "How do you prepare thick curd for making 'Tandoori Broccoli (Baked Broccoli)'?", "provenance": [40481], "ground_truth": "To prepare thick curd for 'Tandoori Broccoli (Baked Broccoli),' take normal yoghurt in muslin cloth and hang it over for 30 minutes to remove the whey, resulting in thick yoghurt.", "images_list": ["tandoori-broccolibaked-broccoli_1"]} {"id": "RECIPE_739", "question": "What is the process for constructing impressive candy towers using a molten-sugar hot-glue gun?", "provenance": [40482], "ground_truth": "Introduction: Candy Towers Built With a Molten-Sugar Hot-Glue Gun . While everyone else was making somewhat more traditional ginger bread houses, I used a molten-sugar hot-glue gun to make some impressively tall candy towers. The first tower was built from M&M's, and eventually the candy shell on the bottom piece fractured and dropped the whole tower. The second tower, built from strawberry and raspberry Pez, looked like something out of Dr. Seuss.The trigger assembly on the cheap hot-glue guns was a little too small for the sugar glue sticks, so I ripped the assembly out and just fed the sugar with with my thumb. If you have never used molten-sugar as a construction material, you really need to try. I honestly didn't expect to get much beyond 20 M&M's high, but as you can see I was approaching 3 feet. ", "images_list": ["candy-towers-built-with-a-molten-sugar-hot-glue-gu_0"]} {"id": "RECIPE_740", "question": "What method was used to build the 'Candy Towers Built With a Molten-Sugar Hot-Glue Gun,' and what challenge arose during the construction?", "provenance": [40482], "ground_truth": "The method used to build the 'Candy Towers Built With a Molten-Sugar Hot-Glue Gun' was a molten-sugar hot-glue gun. A challenge that arose during the construction was that the trigger assembly on the inexpensive hot-glue guns was too small for the sugar glue sticks, necessitating manual feeding of the sugar with my thumb.", "images_list": ["candy-towers-built-with-a-molten-sugar-hot-glue-gu_0"]} {"id": "RECIPE_741", "question": "What\u2019s the best way to create a delicious slow-cooker cheesy beer bread?", "provenance": [40483], "ground_truth": "Introduction: Slow Cooker Cheesy Beer Bread. It\u2019s the middle of summer in Australia and I've been spending most of my time trying to crawl into the fridge and feeding my mice frozen vegetables. The last thing I want to do is turn on my oven when the need to bake strikes. So I've decided to take my slow cooker for a whirl to bake some deliciously cheesy beer bread. Step 1: Equipment. Ingredients1 bottle of beer at room temperature1 cup (125g) grated cheddar cheese5 teaspoons baking powder2 2/3 cups plain flourNotesIf you have self-rising flour, use that instead of the plain flour and baking powder.I grated about 125g of cheese and it was just over a cup.I recommend using the sharpest cheddar you can find, especially if you\u2019re using a hoppy beer as the flavours complement each other really well. The flavour of the cheese is a bit muted once the bread is cooked so use sharper cheddar than you\u2019d normally pick.EquipmentImage 1Large BowlSpatulaCheese graterDry measuring teaspoonMeasuring cups (1 cup and 1/3 cup)Baking paperImage 2Bamboo skewer(s)Slow Cookercake tin (or just the sides from a spring form tin) \u2013 OptionalNot PicturedTimer (I used my phone alarm) Step 2: Preparation. Take your beer out of the fridge and allow it to come up to room temperature.Then line your slow cooker with baking paper. I used the sides from my spring-form cake tin to create a mold for my bread. However you can use whatever type of cake or loaf tin that will fit in your slow cooker; or if you want a more artisan style loaf then forgo a tin altogether. If you don\u2019t have any baking paper you could try oiling your pans / tins / slow cooker with some cooking spray. However I have never done this as I find clean up so much easier with baking paper. Step 3: Mix. In a large bowl combine your plain flour and baking powder (or if you\u2019re using self-rising flour then place it in a large mixing bowl). Stir in your grated cheese. Make a well in the middle then pour in your beer and mix well. It will take several minutes but you will end up with a large ball of sticky dough.Plop your dough into your slow cooker. I used my spatula and my hand to flatten my dough and push it to the sides of my cake tin. To prevent the dough from sticking to you when you touch it either dust your hands with flour or wet your hands a little bit. Step 4: Bake. The first time you bake in your slow cooker you\u2019ll need to keep a close eye on your loaf. It took 1 Hour and 45 minutes for mine to bake. However my beer was cold, our bread may be a different shape and our slow cookers are probably different so our cooking times probably differ.Set your slow cooker to its highest setting / quickest cooking time. Check on your bread after 1 hour and then every 30 minutes thereafter until it\u2019s ready. Your bread is ready when:the top is no longer sticky. It will have gained a touch of colour but will still be pale and softthe bread will come away a from the paper lining a littlethe bottom will be a lovely golden browna skewer inserted will come out fairly clean. It may come out slightly sticky due to all the melted cheese inside.If you would like a browned crunchy crust then stick your loaf under the broiler / grill for a few minutes. I left my loaf as it was as I liked that it looked like a wheel of cheese to match it delicious cheesy taste. Step 5: Enjoy. It\u2019s time to enjoy the fruit of your labour.While it is nice on its own or in a cheese platter, it\u2019s delicious with some caramelised onions and balsamic vinegar. Or make some roasted garlic & caramelised onion jam. Or use it to make some awesome bruchetta.perhaps you could add some bacon, semi dried tomatoes and onion to the bread and bake it in little metal pannacotta molds for savory muffins. mmmmmm", "images_list": ["slow-cooker-cheesy-beer-bread_0", "slow-cooker-cheesy-beer-bread_1", "slow-cooker-cheesy-beer-bread_2", "slow-cooker-cheesy-beer-bread_3", "slow-cooker-cheesy-beer-bread_4", "slow-cooker-cheesy-beer-bread_5"]} {"id": "RECIPE_742", "question": "What is the method for preparing the slow cooker for making 'Slow Cooker Cheesy Beer Bread'?", "provenance": [40483], "ground_truth": "To prepare the slow cooker for making 'Slow Cooker Cheesy Beer Bread,' you should line it with baking paper. You can use the sides from a spring-form cake tin to create a mold for your bread, or any type of cake or loaf tin that fits in your slow cooker.", "images_list": ["slow-cooker-cheesy-beer-bread_2"]} {"id": "RECIPE_743", "question": "In the recipe for 'Peanut/Chocolate Protein Cakes,' how should the nuts be blended in Step 1, and what can you do if you prefer having bits and pieces of nuts in your cake?", "provenance": [40485], "ground_truth": "In the recipe for 'Peanut/Chocolate Protein Cakes,' you should blend the nuts as much as possible until you achieve a nice fine grain. If you prefer having bits and pieces of nuts in your cake, you can take a few extra nuts, chop them with a knife, and add them to the batter once it's ready.", "images_list": ["peanutchocolate-protein-cakes_1"]} {"id": "RECIPE_744", "question": "What\u2019s the best way to create a vibrant and tall funfetti birthday layer cake full of surprises and flavors?", "provenance": [40486], "ground_truth": "Introduction: Funfetti Birthday Layer Cake. Everyone should have their ultimate dream cake on their birthday. This was mine! I wanted a 6- layer fun-fetti cake. Something colorful and covered in goodies. While I knew what I wanted I've never attempted such a tall cake or a cake such a colorful cake topped with everything but the kitchen sink. I wasn't sure how I was going to do it, so as always - I free styled the design and went with the flow. Here I used my favorite strawberry cake mix by Pillsbury and a homemade vanilla cake. The recipe for the vanilla cake is below. Watch the video above for a step by step tutorial. You'll Need:White Chocolate GanacheConfetti Candy (2 types)Pocky (Strawberry and Chocolate)FlowersLicorice CandyUnfrosted Blueberry PoptartBlue and Pink Cotton CandyVanilla ButtercreamGel Dye: Pink, Blue, and PurpleSlanted offset spatulaCake Scraper or Bench Scraper--------Vanilla Cake Recipe by Ricardo Cuisine: 3 cups (750 ml) unbleached all-purpose flour 1 tablespoon (15 ml) baking powder 1/2 teaspoon (2.5 ml) salt 4 eggs 2 cups (500 ml) sugar 1 tablespoon (15 ml) vanilla extract 3/4 cup (180 ml) canola oil 1 1/4 cup (310 ml) milk Step 1: Strawberry Cake. Feel free to use whatever cake flavor you'd like here, after all it's your cake.Out of the two boxes of cake mix that I used, I only used 1 bag and 1/2 of another bag. Meaning that for the second box, I halved the ingredients needed and actually saved that 1/2 for funfetti cookies. Prepare cake mix as stated on the box. Divide between three cake pans and bake at 350 degrees for 20-25 minutes. Step 2: Vanilla Confetti Cake. With the rack in the middle position, preheat the oven to 180 \u00b0C (350 \u00b0F). Butter three 9 inch cake pans and line the bottom with parchment paper. Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Add confetti candy and divide batter into pans.Bake at 350 for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting. Step 3: Stack and Fill. By now all of the cake layers should be completely cooled.Alternate cake layers and fill with vanilla buttercream. I made 6 total layers which was wonderfully tall. Dye half of the buttercream pink and the other half blue. You can also set a small amount of vanilla buttercream aside to use for decoration later on. With a spatula smear half of the cake pink and half blue. Also cover the top in buttercream. Use a ruler or large cake scraper to create a smooth surface for the cake and blend the two colors together. Step 4: Decorations. To make the drip top, make a chocolate ganache by melting white chocolate in cream. Color the ganache and whisk until completely smooth. Pour a good amount on top of the cake and push to the edges with the spatula. Allow the ganache to drizzle down.Sprinkle one side with confetti candy and place pocky sticks on top and around the bottom. I topped the cake with purple flowers and vanilla buttercream swirls. Lastly, I added pieced of blueberry poptarts, blue and pink cotton candy and licorice candy. ", "images_list": ["funfetti-birthday-layer-cake_1", "funfetti-birthday-layer-cake_2", "funfetti-birthday-layer-cake_3", "funfetti-birthday-layer-cake_4"]} {"id": "RECIPE_745", "question": "What are the steps for preparing the vanilla confetti cake in the 'Funfetti Birthday Layer Cake' recipe?", "provenance": [40486], "ground_truth": "To prepare the vanilla confetti cake in the 'Funfetti Birthday Layer Cake' recipe, begin by preheating the oven to 350 \u00b0F and buttering three 9-inch cake pans, lining them with parchment paper. Next, in one bowl, combine 3 cups of unbleached all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In a separate bowl, beat 4 eggs, 2 cups of sugar, and 1 tablespoon of vanilla extract with an electric mixer for about 10 minutes until thick and pale. Gradually drizzle in 3/4 cup of canola oil while beating. Then, alternately add the dry ingredients with 1 1/4 cups of milk until the batter is smooth. Finally, fold in confetti candy, divide the batter into the prepared pans, and bake for 25 minutes or until a toothpick inserted in the center comes out clean.", "images_list": ["funfetti-birthday-layer-cake_2"]} {"id": "RECIPE_746", "question": "What is the best way to creatively repurpose used coffee pods to avoid mess and maintain convenience?", "provenance": [40487], "ground_truth": "Introduction: Used Coffee Pod Holder. Who would have believed you if, ten years ago, someone told you vending machine coffee etc. would be sold to you at premium prices. Here we are, and we're surrounded by K-Cups, Tassimo and Dolce Gusto pods, amongst others !Our \"pod\" machine left us wondering what to do with the used pods, still full of water, leaking and dripping, being flung towards the sink (basin), prior to disposal. Putting them in the bin (trash) immediately was no use, because they'd leak and make a mess of that too.A simple solution was literally in front of me - a plastic bottle (in this example a milk carton), but I'm sure other types will be available wherever you are in the world.Cut the top off the bottle however you wish, but if it has a handle you might find it useful to leave that in place as a \"spout\".Leave this container next to the pod machine, ready to dump the used pods into.Over time, the pods will leak some of the liquid left inside.This liquid can be drained off easily by squeezing the open end of the container to stop the pods falling out, and the handle can be used as a spout to direct where you pour it away.You can dispose of the full container upright in your normal trash to reduce mess, or recycle the plastic container as you normally would if recycling facilities are available where you live, having reduced the amount of mess the pods will make.", "images_list": ["used-coffee-pod-holder_0"]} {"id": "RECIPE_747", "question": "How can I use the 'Used Coffee Pod Holder' to efficiently manage the disposal of my used coffee pods?", "provenance": [40487], "ground_truth": "To efficiently manage the disposal of your used coffee pods with the 'Used Coffee Pod Holder,' cut the top off a plastic bottle, such as a milk carton, and use it as a container specifically for collecting these pods. Place the container next to your pod machine so you can easily dump the used pods into it, which will help to minimize leakage and mess.", "images_list": ["used-coffee-pod-holder_0"]} {"id": "RECIPE_748", "question": "What is the process for creating the delightful wobbly goodness of Turkish Delight?", "provenance": [40488], "ground_truth": "Introduction: The Wobbly Deliciousness That Is Turkish Delight. I created this Turkish Delight as the final finished layer to my multi-layered Turkish Delight Chocolate Brownie Pie.\u00a0This Turkish Delight turned out so surprisingly well that I felt it deserves its own Instructable as I plan to make it many, many times.\nI've also included a picture of the turkish delight as it appeared on the top of the pie - after you've had a go making this turkish delight I hope you will be inspired to make your own Turkish Delight themed creations. Step 1: Collect Up and Prepare Ingredients. You will need:\n25g gelatine powder\n4 tsp rose water\n450g white sugar\n4 drops red food colouring\nAnd also 200ml water (thanks to Hoopajoo for pointing out the missing ingredient)\nAnd for dusting the set turkish delight:\n4 tbsp icing sugar mixed with\u00a02 tsp cornflour Step 2: Mix, Dissolve and Simmer. Get out a big saucepan and add the gelatine, sugar, rose water and water.\nGently heat until it is all dissolved.\nOnce dissolved, bring to the boil without stirring. You don't want to stir it because this will cause the mixture to foam up and form sugar suds on top. Simmer for 20 to 25 min.\u00a0\nWatch it carefully\u00a0- During the making of this turkish delight, I turned away for literally 30sec and ended up having to scrub burned suger syrup off the hotplate. One moment it was gently simmering, the next it was bubbling over. And I can't stress this enough - stirring will make it bubble more. Step 3: Colour, Set, Slice and Dust. Remove from the stove, let cool for 5 min and then add the food colouring.\nScrape off the suds from the top - these suds will not go away by themselves. If they set, they will create an opaque sugary crust!\nPour into a well oiled baking tin.\nAfter 24 hours the turkish delight is set.\u00a0Slice and remove from the tin and rub in the icing sugar and cornflour mix. You can be fairly rough when peeling the turkish delight slices from the tin as they do maintain their shape.\nEat and enjoy :)", "images_list": ["the-wobbly-deliciousness-that-is-turkish-delight_0", "the-wobbly-deliciousness-that-is-turkish-delight_1", "the-wobbly-deliciousness-that-is-turkish-delight_2", "the-wobbly-deliciousness-that-is-turkish-delight_3"]} {"id": "RECIPE_749", "question": "What is the process for adding color to 'the Wobbly Deliciousness That Is Turkish Delight,' and what essential precaution should I take while simmering?", "provenance": [40488], "ground_truth": "To make 'the Wobbly Deliciousness That Is Turkish Delight,' after simmering, you should remove the mixture from the stove and let it cool for 5 minutes before adding the food coloring. During the simmering phase, it's crucial to avoid stirring the mixture, as stirring will cause it to bubble more.", "images_list": ["the-wobbly-deliciousness-that-is-turkish-delight_2"]} {"id": "RECIPE_750", "question": "What\u2019s the best way to prepare delicious homemade crumpets that are perfect for butter melting into them?", "provenance": [40489], "ground_truth": "Introduction: Crumpets. \n Crumpets are a traditional British staple to be enjoyed smothered in butter, by the fire with a proper pot of tea. They sit somewhere between bread, pancake and an (English) muffin with a spongy, open texture. Their primary purpose is as a butter-delivery device (although some people also enjoy them with other toppings). When they turn out well, the big holes go most of the way through and the melting butter oozes out of the bottom -- gotta be fast before it all gets away! To make 12-25 (depending on size of rings) you'll need: A cast-iron skillet or large frying pan Crumpet rings (or egg rings) to contain the batter 450g plain flour 350ml warm milk (at body temperature) 350ml warm water (at body temperature) 5g yeast 10g of salt (this will look like a lot but it's essential!) 1 tsp baking powder Butter for greasing (and melting into the end result) Step 1: Make the Batter. Whisk together the flour, liquids and the yeast. Do not add the salt or baking powder at this stage, it inhibits the yeast. Set the mixture aside for a couple of hours in a warm room until it's lovely and bubbly. You can leave it for only 1 hour if you're short on time or up to 5 hrs if you're not (leaving it longer will give you a touch more sourness). Once the batter has bubbled up and you're ready to cook them, whisk in the salt and the baking powder. The baking powder gives the batter the kick that makes the big holes. Step 2: Cooking the Crumpets. \n Heat a cast-iron skillet over a medium heat. The heat is pretty critical and it'll take a few trial runs to get it spot on. I recommend using a large gas ring but turned down to about 30% power. The big burner helps to spread out the heat - a small ring gives you a small heat spot in the middle which will cook very unevenly. Grease the rings with butter and put them on the pan, grease the pan in the middle of the ring. You want the butter to sizzle when it hits the pan but not smoke. Start with a trial run: Fill a ring half full (the batter puffs up a lot as it cooks). It should take about 5 minutes for bubbles and then holes to appear on the top. Once the top has just set, flip the ring and toast the top. If bubbles don't appear then your batter may be too thick. Whisk in a little water and try again. If the batter takes too long to set then the pan may be too cold, turn up the heat slightly. If the bottom burns before the top has set or you get smoke, the pan is too hot, turn it down slightly. If the batter is the right thickness then there really is a critical temperature where it will bubble and set but not burn! Once you've got it dialled in, start making batches of about 4 at a time. It's easier to keep the temperature constant when you have 4 or more crumpets in the pan at once. Step 3: Serve (or Store). Crumpets should really be eaten straight away with butter melting into the holes. However, with the rings I have (which are a little too small), this recipe makes about 25 crumpets. That's too much even for me. If, like me, you can't manage them all as they come off the griddle, then you can cool them on a wire rack and then store them in a plastic bag. Just pop them in the toaster to rejuvenate them before serving. \u00a0They also freeze well. Enjoy!", "images_list": ["crumpets_0", "crumpets_1", "crumpets_2", "crumpets_3"]} {"id": "RECIPE_751", "question": "For making crumpets, what is the step-by-step procedure for preparing the batter and how long should it be left to rise?", "provenance": [40489], "ground_truth": "To make crumpets, whisk together the flour, liquids, and yeast without adding salt or baking powder initially. After mixing, set the batter aside in a warm room for a couple of hours until it's lovely and bubbly. You can leave it for just 1 hour if you're short on time or up to 5 hours if you prefer a touch more sourness.", "images_list": ["crumpets_1"]} {"id": "RECIPE_752", "question": "What\u2019s the best way to whip up some TMNT Camouflage Cupcakes that surprise with a colorful interior?", "provenance": [40490], "ground_truth": "Introduction: TMNT Camouflage Cupcakes. These awesome simple to make Teenage Mutant Ninja Turtles cupcakes are made to look like camouflage inside. A delicious combination of chocolate and vanilla cake. Decorated as Donatello, Raphael, Leonardo and Michelangelo. Great for any kid's TMNT party. How To video above.YouTube Channel https://www.youtube.com/channel/UCs2Vv7qZrJgAbEY4f_4xPNA Step 1: Gather Cake Ingredients. White cake batterChocolate cake batterGreen and black food color Step 2: Mix Colored Batter. Divide the chocolate and white batter into 4 bowls.Color one bowl of chocolate batter black.Color one bowl of white batter greenTIP: If your project allows, starting with chocolate batter or frosting makes it easier to make black. You will use less food color. Step 3: Fill Cupcake Liners. Randomly drop teaspoons and partial teaspoons of the four different colored batter (white, green, brown and black) into your cupcake liner. Give your cupcake tin a few taps on the counter to get out air bubbles and bake. Step 4: Gather Things Needed to Decorate. White buttercream frostingGreen buttercream frostingSmall Candy eyes. You can find these at some Walmarts and at hobby stores.Tube of black piping gelBetty Crocker Fruit by the Foot Flavor Mixers, Cherry, Orange, Raspberry and GrapeRed jelly beans Step 5: Decorate. Frost your cupcakes with the green buttercreamTo make their masks, cut the fruit roll ups into 3\" strips. Use the different colors and flavors putting a strip across the cupcake at eye level. Put a little white buttercream on the back of the candy eyes and place on the fruit roll up strip.Use the piping gel to make their mouths. Give them different expressions. I used a small leaf cutter to make the ties for their masks. You could just cut them freehand.I used red jelly beans to add tongues to some of them.COWABUNGA DUDE! You have Teenage Mutant Ninja Turtle cupcakes.", "images_list": ["tmnt-camouflage-cupcakes_0", "tmnt-camouflage-cupcakes_1", "tmnt-camouflage-cupcakes_2", "tmnt-camouflage-cupcakes_3", "tmnt-camouflage-cupcakes_4", "tmnt-camouflage-cupcakes_5"]} {"id": "RECIPE_753", "question": "How should the cupcake liners be filled when making 'TMNT Camouflage Cupcakes'?", "provenance": [40490], "ground_truth": "To make 'TMNT Camouflage Cupcakes,' you should fill the cupcake liners by randomly dropping teaspoons and partial teaspoons of the four different colored batters: white, green, brown, and black.", "images_list": ["tmnt-camouflage-cupcakes_3"]} {"id": "RECIPE_754", "question": "What\u2019s the best way to prepare a delicious gluten-free orange chicken with a zesty dynamite sauce?", "provenance": [40491], "ground_truth": "Introduction: Orange Chicken (Gluten Free) +Bonus Condiment, Dynamite Sauce. This is a decently quick meal that tastes great and reheats like a dream! \u00a0 Step 1: Ingredients for the Main Dish. Ingredients: 2 Cups Rice 2 Cups Coconut Milk (if your can of coconut milk does not equal 2 cups just make up the needed amount in water) 1 Can Bean Sprouts 1 Can Bamboo Shoots 3-5 Chicken Thighs (This is dark meat which doesn't dry out like white meat during the frying.)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0If you prefer white meat, than 2-4 chicken breasts should do the trick Veggies (This is really up to you, we do snow peas, water chestnuts,\u00a0broccoli, cabbage, green beans....etc.) Sauce: (Best Part) 1.5 Cups Orange Marmalade (look for the \"all natural\" kind to stay away from HFCS) 5 Tablespoons Soy Sauce (make sure it's La Choy or similar brand that doesn't use wheat in the sauce) 5 Teaspoons of Sriracha (or more if you like spicy :)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 **This amount will be well over what you need but keep in the fridge for anything else that needs a little orange kick!\u00a0 Step 2: Prepare. Put a small amount of cooking oil in one skillet and start warming up. While the oil is warming, Trim the Chicken and Cut into bite size pieces About half way through prepping the chicken, wash your hands and start a larger skillet with all of your fresh (or frozen) veggies. Go back to trimmin :)\u00a0 After you've started frying the chicken, start the rice. Rice: Prepare as package indicates, we use coconut milk instead of water...or half and half. Step 3: Orange Sauce...BEST PART. Easy Easy... Take the ingredients mentioned on step 1 and whisk together in large measuring cup. Using the measuring cup will help you calculate the amount of soy sauce and Sriracha you might need to add if you use a jar of orange marmalade that has more or less than 1.5 cups. To\u00a0recalculate, here is a small break down; 1/4 cup of orange marmalade + 1 tablespoon soy sauce + 1 teaspoon Sriracha. (I use a little less soy lately and a little more Sriracha) Step 4: Plate and Eat. After your chicken has reached the proper temp and the rice and veggies are all cooked up nice, plate any way you would like and get the sauce a flowin.\u00a0 Step 5: Bonus Condiment - Dynamite Sauce - Good Good Good. Ingredients:\u00a0 1/2 Cup REAL Mayonnaise 2 Tablespoons Sriracha 1/4 Teaspoon\u00a0Sesame Seed Oil Steps: Mix the ingredients together, ENJOY **Great with left over rice from any meal.", "images_list": ["orange-chicken-gluten-free-bonus-condiment-dyn_0", "orange-chicken-gluten-free-bonus-condiment-dyn_1", "orange-chicken-gluten-free-bonus-condiment-dyn_2", "orange-chicken-gluten-free-bonus-condiment-dyn_3", "orange-chicken-gluten-free-bonus-condiment-dyn_4", "orange-chicken-gluten-free-bonus-condiment-dyn_5"]} {"id": "RECIPE_755", "question": "What are the steps to prepare the chicken and rice for the 'Orange Chicken (Gluten Free) + Bonus Condiment, Dynamite Sauce' recipe?", "provenance": [40491], "ground_truth": "To prepare the chicken and rice for 'Orange Chicken (Gluten Free) + Bonus Condiment, Dynamite Sauce,' start by putting a small amount of cooking oil in a skillet and warm it up. While the oil is heating, trim the chicken and cut it into bite-sized pieces. After you wash your hands halfway through prepping the chicken, begin heating a larger skillet with fresh or frozen veggies. Once you start frying the chicken, prepare the rice according to the package instructions, using coconut milk instead of water or a mix of both.", "images_list": ["orange-chicken-gluten-free-bonus-condiment-dyn_2"]} {"id": "RECIPE_756", "question": "What\u2019s the best way to create those delectable Oreo \u2018Surprise Inside\u2019 mini cupcakes?", "provenance": [40492], "ground_truth": "Introduction: Oreo 'Suprise Inside' Mini Cupcakes. Guess what I made this week? Cupcakes! But not just any ol\u2019 cupcake\u2026I made Oreo \u2018Surprise Inside\u2019 Mini Cupcakes! OMG so good! Take a chocolate cupcake, and make some Oreo buttercream to mound on top, then pop a mini Oreo cookie on top of it all. Pausing to visualize and drool? Well, stop drooling and start eating! (News flash: recipe below!)And\u2026there was a surprise inside of the cupcake! Have you heard of this trend? Basically, you bake a treat into the cupcake. \u2018Surprise Inside\u2019 usually doesn\u2019t refer to a filling in a cupcake (although it can), but something more, something a bit unexpected\u2026like a cookie baked into a cupcake! Step 1: Fill 'er Up! . Oreo Surprise Inside Mini Cupcakes1/2 batch chocolate cake batter1 batch Oreo Buttercream Frosting (recipe below) 50 mini Oreo cookies (24 cookies for inside the cupcakes, 24 cookies for on top of the cupcakes, plus two for snacking. What, you think your willpower will hold out when faced with Oreos? Yes? Good for you! Me, not going to happen.)Mix up batter. Place mini cupcake liners in a mini cupcake tray. Fill cupcake liners half full with batter. Place mini Oreo cookie on top of batter. Top up each cupcake liner with more cake batter, until a smidgen below the top of the liner. Cookie may float a bit, but that\u2019s ok. Step 2: It's All Good! . Bake in a 350 degree oven until set and the top of the cupcake bounces back when pressed gently with a finger. Cool. You may notice a slightly differently coloured part on the top of the cupcake if your cookie floated while baking; that\u2019s ok! Step 3: Mix Up Some Frosting. Oreo Buttercream Frosting1/2 c. butter, softened1/2 c. shortening1 tsp. vanilla extract1 tbsp. milkabout 1 c. icing sugar, or more to taste20 mini Oreo cookiesMix butter and shortening together until\u2026mixed. Add in icing sugar, milk, and vanilla extract. Whip until super-fluffy and then whip some more (that\u2019s how you get that super-fluffy bakery style frosting; don\u2019t worry if you think it\u2019s too fluffy, as it\u2019ll firm up later, especially if you chill it). Stir in 20 crushed mini Oreo cookies (crush in a Ziploc bag with a rolling pin). Taste test but try not to eat the entire thing with a spoon. And voila! Oreo Buttercream Frosting (oh, those sweet, sweet words!) is done! Step 4: Frost and Enjoy! . Fit a piping bag with a round piping tip, and fill with Oreo buttercream. Make sure you do not use a fine piping tip, because Oreo crumbs will block the tip (ask me how I know) and pipe on cooled cupcakes. Top frosted cupcakes with another mini Oreo cookie. And voila! An impressive mini dessert that tastes as good as it looks!Great for Valentine's Day treats, gifts to the loved one...or some good ol' self love!For a sweet Kitchen Hack and other info, check out the original blog post. ", "images_list": ["oreo-suprise-inside-mini-cupcakes_0", "oreo-suprise-inside-mini-cupcakes_1", "oreo-suprise-inside-mini-cupcakes_2", "oreo-suprise-inside-mini-cupcakes_3", "oreo-suprise-inside-mini-cupcakes_4"]} {"id": "RECIPE_757", "question": "For making 'Oreo Surprise Inside Mini Cupcakes,' how should I prepare the cupcake batter and arrange the Oreo cookies before baking?", "provenance": [40492], "ground_truth": "To make 'Oreo Surprise Inside Mini Cupcakes,' you should mix up the batter and place mini cupcake liners in a mini cupcake tray. Fill the cupcake liners half full with batter, then place a mini Oreo cookie on top of the batter. Finally, top up each cupcake liner with more cake batter until it's a smidgen below the top of the liner.", "images_list": ["oreo-suprise-inside-mini-cupcakes_1"]} {"id": "RECIPE_758", "question": "What is the best way to prepare Job Site Shish Kabob for a delicious meal?", "provenance": [40493], "ground_truth": "Introduction: Job Site Shish Kabob. This is the classic recipe demonstrated by the KMB boys on the show Tool Time Step 1: Stem One Meat, and Veggies. Get only premium quality meat, and vegetables Step 2: Step 2. Open the hood of your car and pull your dip stick out and put your meat and vegetables on in any order you'd like. Step 3: Cooking It. Place the shish kabob onto your hot engine block. Turn it every few minutes until fully cooked. Step 4: Eatin It. Pull the eats off the dip stick.Then wipe the grease off the dip stick, and place back in your car", "images_list": ["job-site-shish-kabob_0", "job-site-shish-kabob_1", "job-site-shish-kabob_2", "job-site-shish-kabob_3"]} {"id": "RECIPE_759", "question": "What steps should be taken regarding the meat and vegetables before preparing 'Job Site Shish Kabob'?", "provenance": [40493], "ground_truth": "Before preparing 'Job Site Shish Kabob,' you should ensure that you use only premium quality meat and vegetables.", "images_list": ["job-site-shish-kabob_1"]} {"id": "RECIPE_760", "question": "What\u2019s the best way to cut a mango to make it look visually stunning?", "provenance": [40494], "ground_truth": "Introduction: How to Cut a Mango Decoratively. You need a ripe mango, a sharp knife, and that's it!\nThis instructable will teach you how to cut a mango that is very beautiful.\n1. cut the two sides off the mango, getting as close to the seed as possible\n2. cross-cut one of the mango sides. \u00a0\n3. flip the mango side inside out to get the 'porcupine' effect\n4 repeat with the other side of the mango\n5 eat the middle with the seed\ncompost your mango skins. \u00a0\nPresto! \u00a0", "images_list": ["how-to-cut-a-mango-decoratively_0"]} {"id": "RECIPE_761", "question": "In the process of cutting a mango decoratively, how do you achieve the 'porcupine' effect with one of the mango sides?", "provenance": [40494], "ground_truth": "To achieve the 'porcupine' effect when cutting a mango decoratively, first make cross-cuts in one of the mango sides, then flip that side inside out to reveal the beautiful, protruding pieces.", "images_list": ["how-to-cut-a-mango-decoratively_0"]} {"id": "RECIPE_762", "question": "What is the process to whip up a delightful iced coffee with condensed milk and cardamom?", "provenance": [40495], "ground_truth": "Introduction: Condensed Milk Iced Coffee. A nice refreshing pick me up on hot and sunny day. This recipe can also be found at gardengirlrecipes.com..Ingredients4 cups of very strong coffee, hot\u00bc-\u00bd cup sweetened condensed milk (depending on how sweet you want it) 6 cardamom pods 2 cups whole milk Step 1: Combine Coffee & Condensed Milk. Combine the hot coffee and the condensed milk. Step 2: Add Cardamom Pods. Add the cardamom pods and let them sit in the coffee mixture until it cools. Step 3: Remove Pods & Add Milk. Once the coffee mixture has cooled, remove the cardamom pods and add the milk. Step 4: Refrigerate & Serve Over Ice. Place the mixture in the refrigerator until ready to serve. Serve over ice.", "images_list": ["condensed-milk-iced-coffee_0", "condensed-milk-iced-coffee_1", "condensed-milk-iced-coffee_2", "condensed-milk-iced-coffee_3", "condensed-milk-iced-coffee_4"]} {"id": "RECIPE_763", "question": "In the process of making 'Condensed Milk Iced Coffee,' how should I incorporate the cardamom pods into the coffee mixture, and for how long should I leave them in?", "provenance": [40495], "ground_truth": "To make 'Condensed Milk Iced Coffee,' you should add the cardamom pods to the coffee mixture and let them sit until it cools.", "images_list": ["condensed-milk-iced-coffee_2"]} {"id": "RECIPE_764", "question": "What\u2019s the best way to prepare cherry oat muffins for a delicious and healthy breakfast?", "provenance": [40496], "ground_truth": "Introduction: Cherry Oat Muffins. Here's my suggestion for an easy to make, healthy breakfast. Make 'em the night before and grab a couple to go, along with that cup of coffee of course. I calculate they're 160 calories each which is good compared to 377 for a commercial muffin, and they're low fat and gluten free too (providing you buy organic oats though). I had a lot of fun creating and testing this recipe! Step 1: Gather Your Ingredients. This quantity makes 8 muffins.Dry ingredients60g oat flour (I made my own by blitzing some rolled oats in a food processor)80g rolled oats25g brown sugar\u00bd tsp baking soda/bicarbonate of soda\u00bd tsp ground cinnamonWet ingredients1 medium egg 200g plain yogurt 80g honey 50ml milk 2 tsp vanilla extractFruit140g frozen cherries Step 2: Where the Magic Happens. I've used an electric mixer, if you are mixing by hand I'd advise mixing the dry and wet ingredients in separate bowls first.1) Preheat your oven to 180C.2) Lightly spray or grease a muffin tray3) Put the yogurt, milk, egg, vanilla and honey in a bowl and mix thoroughly.4) Add the oats, oat flour, brown sugar, cinnamon and baking soda into the wet ingredients. Mix thoroughly together.Warning, it\u2019s very runny at this stage and doesn\u2019t look too good. Trust me, I\u2019m a pro chef (er, nope, pro electronics technician perhaps\u2026)5) Add 2 or 3 cherries to each muffin indentation, then divide the batter between 8 indentations in the muffin tray. Add the remaining cherries to the top of each muffin.6) Place in the oven for 25 -30 minutes until golden, check they are cooked by inserting a skewer into the middle, it should come out clean. Step 3: The Final Result. And here's the resulting 8 muffins, eh? I've been robbed already.... Step 4: Notes. Apparently muffins can keep for several days in an airtight container, but to be honest, it\u2019s difficult making them last the hour out! They\u2019re lush fresh \u2019n hot as well as cold. They\u2019ll make a great, healthy breakfast to go.Caveat: while 160 calories is good for a muffin, if you eat all 8 that\u2019s a bad thing.NotesWould quick cook oats work? Probably, they\u2019re just steamed longer and cut a little thinner at manufacturingWould fresh cherries work? Well, they\u2019re not in season yet, though the blossom has just come out on my tree. Does anyone want to try it and tell me?Would wheat flour work? Should do, but might make it seem slightly less moist.Milk substitutes such as almond milk? I\u2019ve never tried any as I don\u2019t buy them, but I don\u2019t see why not.Without the egg? well, Mr Google is a clever bloke and has some suggestions you could try.Most importantly, will blueberries work? I've tried frozen mixed berries with partial success, the muffins had soggy bases, probably due to moisture in the raspberries. Perhaps If I'd defrosted and dried them 1st? I will be trying blueberries soon.", "images_list": ["cherry-oat-muffins_0", "cherry-oat-muffins_1", "cherry-oat-muffins_2", "cherry-oat-muffins_3"]} {"id": "RECIPE_765", "question": "After combining the dry ingredients with the wet ingredients for 'Cherry Oat Muffins,' what should you do next in the mixing process?", "provenance": [40496], "ground_truth": "After adding the dry ingredients to the wet ingredients for 'Cherry Oat Muffins,' you should mix everything thoroughly together. At this stage, be aware that the mixture will be very runny and may not appear very appealing, but this is part of the expected process.", "images_list": ["cherry-oat-muffins_2"]} {"id": "RECIPE_766", "question": "What is the creative process behind making Twizzler flowers for Valentine's Day?", "provenance": [40497], "ground_truth": "Introduction: Valentine's Day Twizzler Flowers. I know flowers and chocolates are the norm for Valentine's day, but I like to do things just a bit differently. \u00a0 The last two years I've made an editable fruit flower bouquet. \u00a0This year I wanted to try something new. \u00a0So when my wife mentioned her favorite candy is Twizzlers, I knew what had to be done.\u00a0 Step 1: How to Make It. \n If you would like to make something just a bit more memorable than roses you will need:\n\t\t1 bag strawberry Twizzlers\n\t\t1 bag multi colored Twizzlers\n\t\tHand full of skewer sticks\n\t\tSpool of red thread\n\t\tVase with hard foam insertFirst things first: let's try not to eat too much of our materials before we get done. \u00a0\nWe will begin with the easy heart shapes. \u00a0\nPull off two pieces of about 6-8 inches of the red thread. \u00a0\nTake two Twizzlers and put them together about an inch over the top end of a skewer. \u00a0\nWrap the thread around the candy and pull the thread tight enough to just barely cut into the Twizzler and hold the thread in place.\nNow loop each side down and around to create the heart shape. \u00a0Secure the bottom just like the top.\nCongratulations. You're done.\nMake a few of those and then start to get creative. \u00a0I couldn't come up with a rose shape, but I was happy with my \"tulip\" design. \u00a0I also made some 3D circles with different colored Twizzlers. \u00a0Not pictured, but inside the giant card is a smaller \u00a0I (heart) U design \u00a0with the skewer going through sideways to hold the letters in place. \u00a0\nOnce you have enough designs to fill your vase. \u00a0Figure out your arrangement and push them down far enough in the hard foam to hold the skewers in place.\nOptionally, you could fill the top with other candies or some\u00a0greenery. \u00a0I was going to use M&M's or lettuce but ran out of time.\nI hope you liked my editable floral arrangement. \u00a0My wife sure did, it's already gone!", "images_list": ["valentines-day-twizzler-flowers_0", "valentines-day-twizzler-flowers_1"]} {"id": "RECIPE_767", "question": "What materials do I need to make 'Valentine's Day Twizzler Flowers'?", "provenance": [40497], "ground_truth": "To make 'Valentine's Day Twizzler Flowers,' you will need 1 bag of strawberry Twizzlers, 1 bag of multi colored Twizzlers, a handful of skewer sticks, a spool of red thread, and a vase with a hard foam insert.", "images_list": ["valentines-day-twizzler-flowers_1"]} {"id": "RECIPE_768", "question": "What ingredients should be added after soaking the dried fruit overnight when making 'Bara Brith - a Traditional Welsh Tea / Fruit Bread,' and what is mentioned about the type of sugar used?", "provenance": [40498], "ground_truth": "After soaking the dried fruit overnight for 'Bara Brith - a Traditional Welsh Tea / Fruit Bread,' you should add sugar to the mixture. It is mentioned that using darker sugar will result in a darker fruit loaf, but lighter sugars will still yield a good taste.", "images_list": ["bara-brith-a-traditional-welsh-tea-fruit-bread_3"]} {"id": "RECIPE_769", "question": "What steps should I follow to prepare the 8x8 baking dish for my gluten-free brownies?", "provenance": [40499], "ground_truth": "To prepare the 8x8 baking dish for gluten-free brownies, first, line it with parchment paper. Spray some non-stick cooking spray on the dish for easier removal, and then cut the parchment paper at all four corners to allow it to fold neatly over the edges of the dish.", "images_list": ["gluten-free-brownies-2_7"]} {"id": "RECIPE_770", "question": "What\u2019s the best way to prepare a healthy lemon chicken dish featuring sweet potatoes?", "provenance": [40500], "ground_truth": "Introduction: Healthy Lemon Chicken With Sweet Potatoes. Easy and simple no-fuss meal with classic Greek flavors \u2013 lemon, olive oil, oregano. This one-pot dish is revamped with the addition of sweet potatoes, chicken breasts, and turmericto provide maximum health benefits! Step 1: Ingredients. 4 medium sweet potatoes2 chicken breasts (boneless, skinless)\u00bd cup fresh lemon juice (about 2 large lemons)\u00bc cup olive oil2 garlic cloves, minced1 tbsp Dijon mustard1 tsp oregano1 tsp turmeric\u00bd tsp salt\u00bd tsp pepper1 cup chicken broth1 large lemon, sliced (optional) Step 2: Prepare Chicken and Potatoes. Preheat oven to 400 degrees F.Cut sweet potatoes to desired size.* (see note) Arrange in a deep baking pan.In a small mixing bowl, combine lemon juice, olive oil, garlic, mustard, oregano, turmeric, salt, pepper, and chicken broth. Whisk to combine.Place the chicken breasts over the sweet potatoes and pour lemon mixture on top. Step 3: Bake. Bake in oven for 55-60 minutes. Optional: After 30 minutes, arrange lemon slices over chicken and continue baking.", "images_list": ["healthy-lemon-chicken-with-sweet-potatoes_0", "healthy-lemon-chicken-with-sweet-potatoes_1", "healthy-lemon-chicken-with-sweet-potatoes_2", "healthy-lemon-chicken-with-sweet-potatoes_3"]} {"id": "RECIPE_771", "question": "What initial steps are required to prepare the chicken and sweet potatoes for 'Healthy Lemon Chicken With Sweet Potatoes'?", "provenance": [40500], "ground_truth": "To prepare 'Healthy Lemon Chicken With Sweet Potatoes,' you should preheat the oven to 400 degrees F, cut the sweet potatoes to your desired size, and arrange them in a deep baking pan. Then, mix lemon juice, olive oil, garlic, mustard, oregano, turmeric, salt, pepper, and chicken broth in a small bowl, whisk to combine, place the chicken breasts on the sweet potatoes, and pour the lemon mixture on top.", "images_list": ["healthy-lemon-chicken-with-sweet-potatoes_2"]} {"id": "RECIPE_772", "question": "What is the best way to prepare delicious sweet appe for a delightful snack?", "provenance": [40501], "ground_truth": "Introduction: Sweet Appe Recipe. Sweet Paniyarams are very healthy snack which can be prepared in minutes. These are super delicious and are soft and spongy from inside. Easy to cook appe.Ingredients:Wheat Flour \u2013 1 cup Sugar \u2013 \u00bd cup Grated/ sliced coconut \u2013 1 tsp Crushed dry fruits \u2013 2 tsp Crushed fennel seeds powder \u2013 1 tsp Blueberry/ Raisins \u2013 1 tsp (optional) Cooking soda \u2013 a pinch Oil \u2013 2 tsp Step 1: Steps. Mix all the ingredients well to form a smooth batter using water. Heat appe pan. Put little oil in each appe pan section. Pour the batter in each section and cover the pan. Cook for 2 min and flip over the appe and cook for another 1 min till brown. Sweet appe might me sticky from inside. Let these cool down for some time and the appe would be fine. Serve appe at normal temperature.", "images_list": ["sweet-appe-recipe_0"]} {"id": "RECIPE_773", "question": "How should I combine the ingredients to create the batter for 'Sweet Appe'?", "provenance": [40501], "ground_truth": "To make 'Sweet Appe,' you should mix all the ingredients well to form a smooth batter using water.", "images_list": []} {"id": "RECIPE_774", "question": "What is the overall process for creating delicious tortas de aceite, those delightful sweet Spanish flatbreads?", "provenance": [40502], "ground_truth": "Introduction: Tortas De Aceite - Sweet Spanish Flatbreads. These crispy, sweet flat breads are incredibly moreish and every so easy to fall in love with. Ever since I first tried them in Spain several years ago I get regular cravings for them. You can get them over here but they're so expensive that they're difficult to justify. However, I have recently found out how to make them for myself and I can't believe how simple they are. With a straight forward method and cheap ingredients there's no doubting that these tasty treats are going to be making a regular appearance in my house. If you can get your head around a simple bread dough you'll have no difficulty with these. The literal translation is 'oil cakes' but that doesn't sound as good as the Spanish original. My understanding of their history is that they are a traditional sweet from Seville in southern Spain but are now enjoyed all over the world.\nIf you enjoy this recipe please check out my blog for more food ideas.\u00a0http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. These quantities give you around 22 biscuits\n100ml of olive oil\nlarge pieces of lemon zest from a whole lemon (or equivalent amount of orange/clementine/tangerine zest)\n1 tbsp aniseed (I couldn't get hold of any so used fennel seeds - I reckon you could also use fresh or dried rosemary for a different but equally yummy flavour combo)\n1 tbsp sesame seeds\n360g plain flour\n20g fresh yeast*\n80ml warm water\n20ml anise (I used ouzo but use what aniseed flavoured alcohol you have to hand or increase the quantity of water)\n30g sugar\npinch of salt\nBeaten egg white and granulated sugar for finishing.\n*My yeast comes in 50g blocks. So I used the other 30g to make my cardamon bread. Step 2: . Put the oil in a saucepan over a low heat. Add the zest and geat until it sizzles and darkens in colour. Add the seeds, turn off the heat and leave to cool. You need to be able to handle it within the dough so leave to cool for at least 15 minutes. Don't rush it and end up burning yourself. Step 3: . Combine the yeast and the warm water until thoroughly mixed. Put the remaining dry ingredients in a large bowl, make a well then pour in the water and oil (once cooled).\nMix together until you have a rough dough then turn out on to the counter. Flour the surface if needed then knead the dough until smooth and silky.\nPlace the dough in a large bowl, cover with cling film and a clean tea towel then leave for around an hour until it doubles in size. Step 4: . Preheat the oven to 220C and line a baking sheet with baking parchment.\nOnce the dough had risen knock it back down then break off walnut/golf ball size pieces.\nRoll out each piece\u00a0 on a lightly floured surface to around 2-3mm thick, rough circles (as thin as you can basically).\nPlace each rolled out circle on to the baking sheet, brush with the egg white then generously cover with sugar.\nBake in the oven for 7-10 minutes (depending on the size of your oven and the number of baking sheets you have you will probably need to do this in batches). Keep a close eye on them. You want them to turn a rich brown colour and for some of the sugar on top to have caramelised.\nRemove from the sheet as soon as they come out of the oven and leave to cool.", "images_list": ["tortas-de-aceite-sweet-spanish-flatbreads_0", "tortas-de-aceite-sweet-spanish-flatbreads_2", "tortas-de-aceite-sweet-spanish-flatbreads_3", "tortas-de-aceite-sweet-spanish-flatbreads_4"]} {"id": "RECIPE_775", "question": "What steps should be taken after the dough has risen when making 'Tortas De Aceite - Sweet Spanish Flatbreads'?", "provenance": [40502], "ground_truth": "After the dough has risen for making 'Tortas De Aceite - Sweet Spanish Flatbreads,' you should knock it back down, break off walnut or golf ball-sized pieces, roll out each piece on a lightly floured surface to around 2-3mm thick, and then place them on a baking sheet.", "images_list": ["tortas-de-aceite-sweet-spanish-flatbreads_4"]} {"id": "RECIPE_776", "question": "What is the delightful process to create the refreshing Thandai, a classic Indian spiced beverage?", "provenance": [40503], "ground_truth": "Introduction: Thandai - the Ultimate Indian Spiced Cold Beverage. How many times it happens when you sip a drink and say Ahhh...its so divine. Thandai (pronounced Than as in thunder,dai as in die) is such a drink my dear fellows.\u00a0 Thandai is a native & popular cold drink in India and is traditionally prepared as a religious offering to Lord Shiva on the occassion of\u00a0 Mahashivratri and also during Holi (the festival of color).\u00a0 During these festivals it is also mixed with Opium (powder or paste) to make it an intoxicating drink. We will not do that here :) There is no equivalent word for Thandai in English but you can consider it a refrigerant because it helps keep your body cool. Every year we celebrate Mahashivratri at home and make this divine drink (in reality we make it anytime, because it tastes so good). Therefore this recipe is native to my family but I will be honest, most of the ingredients are just common and process is just shifting of steps here & there. I love this drink over any unnatural (made using essence and chemicals) drink because it is all natural and healthy, packed with protein, health fats (a.k.a essential fatty acids) and fiber. Once you had its taste, I am sure it will become your favorite summer drink, even kids love it.Useful information: Preparation Time: 3-4 hours (only for refrigeration) Cooking: 15 mins Servings: 3-4 Vegan: No (Try almond milk or Soy, I have not tried it though) Vegetarian: Yes Lets make this divine drink.UPDATE July 23, 2013: I have found a very detailed article about the health benefits of Thandai, now you can enjoy it even more without any guilt ;-). Check it out here:\u00a0 Time Of India. I noticed they mentioned pumpkin seeds here instead of Melon seeds. Step 1: Ingredients. \n You will love to know the ingredients Full fat or whole milk 500 ml (16.9 oz.) (This is the traditional ingredient, you can use low fat milk too, it works well) Powdered Sugar\u00a0 1/2 cup (I do not like it too sweet) Saffron\u00a0 a few strands (I use little more) For paste: Almonds,blanched and peeled\u00a0 20 Cashewnuts\u00a0 15 Pistachios Kernals\u00a0 20 Melon seeds (Magaj in Hindi) 3 tablespoons. Soaked for 20-30 minutes. Poppy seeds (khus-khus in Hindi) 3 tablespoons. Soaked for 20-30 minutes. Fennel (Saunf in Hindi)seeds 1tbsp. Soaked for 20-30 minutes. For powder: Green cardamoms\u00a0 4 to 6 Dried Rose petals\u00a0 15-20 (If you don't have them). Damascus Rose works best because of its exotic fragrance. Black peppercorns\u00a0 4 to 6 To garnish: A few chopped pistachio A few fresh or dried rose petals Optional: Fresh Cream to add more texture Kitchen Tools: A big pan to boil milk Mixer grinder A refrigerator Mortar and pestle (Don't worry if do not have it, you can simply crush the ingredients for powder) Step 2: Making That Divine Paste and Powder. Making the paste: Once you have the soaked ingredients along with other\u00a0aforementioned ingredients for the paste (Image 1). Make paste by adding a little milk and grinding it till it forms a smooth creamy paste (Image 2).NOTE: You can keep this paste in refrigerator to use later for few days.Making the powder (Image 2): Sadly : My dried rose petals became moist so I did not use them here, but we will use some fresh petals while garnish. Use Mortar and pestle to crush all the ingredients of the powder (Image 3). It does not have to be super fine :).NOTE: You can also keep this powder for later use Keep the powder and paste aside. Lets do little cooking Step 3: Cooking and Mixing the Flavourful Elements. Now turn on your stove and put milk in a boiling pan and proceed as follows: Bring it to boil (Image 1). Add saffron.and mix (Image 1) When the milk starts to boil again, add sugar (Image 2). Simmer till the sugar is mixed. Add the paste and simmer for 2-4 minutes, strring continously\u00a0(Image 3). Remove the pan from stove Transfer the content to another pan, add the powder (Image 4) and let it cool. Once the milk is cooled, refrigerate it for 3-4 hours to make it chilled. NOTE 1: Before you remove the content from stove, take a drop of the final content and taste it for sugar, if you think it is lesser, add more powdered sugar to suit your taste and mix well.NOTE 2: After cooling (not chilling), the final content may become thick. Do not worry, just add some milk till you get desired consistency and mix well, taste for sugar, if you think it has become less sweet, add more and stir well.NOTE 3: You can add more milk plus a little water while boiling if you like a lighter consistency. \u00a0 Almost done here.\n Step 4: Serving the Delight. Before serving the chilled Thandai, stir it to make sure that the paste is not settled at the bottom (This usually happen if you chose to make thinner consistency drink). Pour in a glass garnish it with fresh or dried rose petals and chopped pistachios. Ohhh.. the creamy \u00a0texture, \u00a0the spice of pepper and that sweet aroma.\u00a0 Your Thandai is ready for that heavenly sip. :). Step 5: Experiments. \n I like Thandai in its original form \u00a0the best , yet I did some experiments on my own and found them fun. Oh!! by the way the experiments also resulted in good taste. Mix \u00a0a tea-spoon of instant coffee powder (I used Nescafe Gold) in Thandai to make your own chilled spiced latte. I love Pumpkin spiced latte of Starbucks, so this new taste was a delightful surprise. If you are a chocolate lover, try to add some chocolate syrup (I tried Hershey's). Before I pour Thandai in a glass I lined the inside of glass with chocolate syrup (just the way they do it in Starbucks :]) and then gently poured Thandai in it. Similarly you can use rose syrup :) You can also sprinkle crushed peppers while serving to add more to spice. Note: Please experiment with small quantities :[)With every Indian food recipe instructable I post , I try to bring Indian cuisine & hospitality closer to your heart. I hope you will find this ible easy & worthy enough for you to give a try at home :). Please do let me know should you have any queries, comments & suggestions in the comments section below. Thank you so much for your time & efforts to visit & read this ible, I really appreciate that. If you think it deserves, please do vote. As always ... you are awesome :)", "images_list": ["thandai-the-ultimate-indian-spiced-cold-beverage_0", "thandai-the-ultimate-indian-spiced-cold-beverage_1", "thandai-the-ultimate-indian-spiced-cold-beverage_2", "thandai-the-ultimate-indian-spiced-cold-beverage_3", "thandai-the-ultimate-indian-spiced-cold-beverage_4"]} {"id": "RECIPE_777", "question": "What are the steps to make the divine paste for 'Thandai - the Ultimate Indian Spiced Cold Beverage'?", "provenance": [40503], "ground_truth": "To make the divine paste for 'Thandai - the Ultimate Indian Spiced Cold Beverage,' first soak almonds, cashews, pistachios, melon seeds, poppy seeds, and fennel seeds for 20-30 minutes. After soaking, blend these ingredients with a little milk until you achieve a smooth creamy paste.", "images_list": ["thandai-the-ultimate-indian-spiced-cold-beverage_2"]} {"id": "RECIPE_778", "question": "What is the purpose of soaking minced onions in cold water for making guacamole, and how should they be prepared?", "provenance": [40504], "ground_truth": "The purpose of soaking minced onions in cold water is to make the 'spiciness' of the onion mild, preventing astringent and pungent guacamole. The onions should be finely chopped into very small pieces and then placed into a bowl of cold water before being added to the guacamole mixture.", "images_list": ["how-to-make-guacamole-4_2"]} {"id": "RECIPE_779", "question": "What\u2019s the best way to prepare a delicious triple berry pie that\u2019s sure to impress?", "provenance": [40505], "ground_truth": "Introduction: Triple Berry Pie (It's DiVine!). This pie is my pi\u00e8ce de r\u00e9sistance. \u00a0It looks beautiful and is my favorite type of dessert: \u00a0berry pie. \u00a0Serve it up with some homemade whipped cream, and I don't think life could get any better. \u00a0I hope you enjoy! Step 1: The Crust (Pate Brisee). This recipe is for one double-crust 9\" pie. To get a flaky crust, the key is COLD. \u00a0I refrigerate all of my ingredients about 30 minutes prior. \u00a0At the very least, make sure the butter and water are both cold.\nIngredients:\n2 1/2 cups all-purpose flour\n1 tsp. salt\n2 Tbsp. granulated white sugar\n1 cup unsalted butter, cold and cut into small pieces\n1/4 - 1/2 cup ice water\nCombine flour, sugar and salt in a food processor (or bowl, if that is what you have to work with). Add butter and pulse to combine until resembles course crumbs, about 10 to 15 seconds (if using bowl, cut the butter in with a pastry blender). Add ice water in a steady stream, starting with just 1/4 cup. Process just until the dough pinches together. If necessary add a little more water until you get to this state. You should not need more than 1/2 cup nor require longer than 30 seconds processing.\nTurn the dough out onto your work surface and divide in half. Shape into flattened discs, wrap each into plastic wrap and refrigerate for 1 hour. (The dough can be frozen for up to a month; thaw overnight in the refrigerator before using.)\nTake one disc and roll it out onto your floured work surface until about 12\" in diameter. Roll from the center out and rotate your crust quarter turns occasionally to avoid sticking. \u00a0Transfer the crust to a 9\" pie pan. \u00a0(To transfer, I gently fold the dough into quarters and unfold in the pan.) \u00a0Trim the edges, leaving about 1/2\" overhang and then fold them under. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.\nTake the second disc, and roll it out as above. Cut about 3 to 5 long, thin pieces from the middle. Transfer to a parchment paper-lined cookie sheet. Gently pinch each piece all along the length, and then roll so it is rope-like. Do not roll it very hard, as the idea is not lengthen the piece, just round it. Using a small flower-shaped cookie cutter, cut out and transfer about 7 flowers to the cookie sheet. With the remaining dough, use an almond-shaped cookie cutter to obtain as many pieces as you can. From the scraps, cut out small circles that will be the center of your flowers. For this last part, I didn't have anything just the size I wanted, so I roughly cut the circles and shaped them with my fingers. To finish off the leaves, use a knife or clean razor blade to lightly etch \"leaf lines\" into each almond-shaped dough piece. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.\nIn the meantime, continue on to the berry filling. Step 2: The Triple Berry Filling. Ingredients:\n5 - 6 cups mixed berries (I used blackberries, blueberries and raspberries.)\n1/2 - 2/3 cup granulated white sugar (depending on your desired sweetness)\n1/4 cup tapioca starch OR corn starch\n1 tsp. ground cinnamon (I forgot to add this; still tastes great regardless)\nRinse and dry the berries. \u00a0Place them in a large mixing bowl, and stir in the remaining ingredients until uniformly coated. \u00a0Set aside.\n(Also pictured are the ingredients for the next step: \u00a01 egg, separated and heavy whipping cream.) Step 3: Assembly & Baking. Additional ingredients:\n1 egg, separated\n1 Tbsp. heavy whipping cream\nRemove the bottom crust from the refrigerator. \u00a0Use a pastry brush to apply a thin layer of egg white to the bottom. \u00a0This will help prevent it from getting soggy. \u00a0Pour the filling into the crust-lined pie pan, and use a spoon or spatula to get a roughly even surface with which to work.\nWhisk together the yolk and cream. \u00a0Brush a thin layer around the edge of the crust.\nRemove the crust flowers, vines and leaves from the refrigerator and let sit for a couple of minutes. \u00a0Start by putting down one long piece of rope-like dough across the top of the berry filling in a loopy, simple way (like an S shape). \u00a0Just make sure each end overlaps the bottom crust edges. \u00a0Lay down the other rope-like pieces as branch offs, keeping the design simple and loopy. \u00a0Cut down the lengths of the dough rope as it suits you. \u00a0Don't worry about bad branch connections or cracking/breaking pieces; you can always cover them up with leaves. \u00a0Once you are satisfied with the general vine shape, brush a thin layer of the yolk-cream mixture over it.\nAs you finish decorating from this point, apply the yolk-cream mixture on the tops of each piece as you go. \u00a0Use a little on the undersides of those that do not want to stay (especially the center of the flowers to their petals); it'll work like a paste.\nWherever you want to designate as the 'top' of your pie, that is where you will place a flower. \u00a0First place a leaf lightly down on either side. \u00a0Place a flower down between them, slightly covering the inner corners of the leaves. \u00a0Place several more leaves around the edge. \u00a0You will have to raise the previous leaf slightly and slide the new one under. \u00a0You can place as many around the edge as you want. \u00a0I did not go all the way around but left a few inches opposite the flower uncovered.\nPlace as many leaves as desired hanging off the vine branches. \u00a0You do not need to pinch these down; just gently place each where you want them. \u00a0Place your flowers where ever looks good to you. \u00a0Overlapping a leaf or two looks nice.\nPlace the pie in the refrigerator for about 30 minutes.\nIn the meantime, preheat the oven to 375 degrees Fahrenheit.\nPlace the pie in the oven on top of a cookie sheet. \u00a0At about 10 to 15 minutes into baking, place an aluminum foil ring over the pie edges to prevent them from burning. \u00a0Continue baking for another \u00a035 to 40 minutes or until the top is golden brown.\nServe warm, at room temperature or cold. \u00a0Whipped cream or ice cream are excellent with it.\nEnjoy!", "images_list": ["triple-berry-pie-its-divine_0", "triple-berry-pie-its-divine_1", "triple-berry-pie-its-divine_2", "triple-berry-pie-its-divine_3"]} {"id": "RECIPE_780", "question": "For making 'Triple Berry Pie (It's DiVine!),' what is the purpose of applying egg white to the bottom crust before adding the berry filling?", "provenance": [40505], "ground_truth": "The purpose of applying a thin layer of egg white to the bottom crust before adding the berry filling is to prevent the crust from becoming soggy.", "images_list": ["triple-berry-pie-its-divine_3"]} {"id": "RECIPE_781", "question": "What are the essential steps to craft an eye-catching leg lamp cake inspired by a classic movie?", "provenance": [40506], "ground_truth": "Introduction: Leg Lamp Cake. For dad's birthday this year I thought I would make him a cake of the leg lamp from A Christmas Story. It's one of his favourite movies so I thought I'd give it a try. I've never attempted a cake like this so here was my go at it.\nFor this cake you will need the following :\nparchment paper\nred, yellow, black and brown gel food colouring\nchocolate chips\nfondant (I used premade)\ncoconut\nrice krispy squares (also premade)\nicing\ntwo 16x24 cakes Step 1: . I cut out a piece of parchment paper the size of my pan to draw the leg lamp shape and use as a guide for myself. I used about 12 premade rice krispy squares to mold and shape over my drawing to make sure I kept with proper proportions. My fear was that I would make one part too big or too long and then run out of space for the rest of the leg but as long and you place your sculpture over your reprence every so often you shouldn't run into this problem.\nOnce I was happy with my leg I covered it in a thin coat of cream cheese icing and put it in the fridge to set up. Step 2: . I just bought white fondant and decided to dye it myself since I wasn't going to need very much of each colour. I used red and yellow food colouring mixed with the white fondant to create a flesh tone, I made a ball about the size of a tennis ball. I added black to just a tiny bit to get the shoe. Yellow in a ball about the same size as the leg. Last, I made several brown colours, all different to slightly miz together to give a wood grain effect for the \"wooden crate\" the lamp comes in.\nThe other thing I coloured was my coconut, I used it to mimic the straw that comes in the crate as packing material. I mixed yellow and brown food colouring in a bowl with some water and mixed it all around in the coconut. I then put it on a baking sheet and put it in the oven at the lowest setting and let it dry out. I think I left mine in for about 20 minutes and kept checking on it and stiring. It make take more or less time depending on how much water you used but our end goal is just to have the coconut dry again. Step 3: . Now that the icing on the leg is nice and firm I rolled out my flesh coloured fondant and put it on. I then used melted chocolate chips and piped on the fishnet stockings, starting in one direction and then the other. i did this because if I waiting until the end of doing all my fondant and messed up on the fishnets then I would have to completely redo everything. I put the leg back in the fridge for the chocolate to harded then did the shoe and lamp shade.\nI stacked my two rectangle cakes and put the leg lamp on top with icing to secure it. Step 4: . I took my rice krispy squares and coated them in icing and put them into the refridgerator. I then roughly mixed up my brown fondants and rolled them out. I used this brown fondant to cover the squares. Once they were all covered I stuck them around my cake and covered the exposed areas with coconut. Step 5: . My final touches were making chocolate piping detail on the lamp shade and sticking in piped chocolate \"tassels\". I also had some extra icing and dyed it brown and piped it around the ouside of my cake to hide sopts where icing was peeking out from under the wood.\nYou're done! That's it, it's a lot easier than I thought it would be at first. ", "images_list": ["leg-lamp-cake_0", "leg-lamp-cake_1", "leg-lamp-cake_2", "leg-lamp-cake_3", "leg-lamp-cake_4", "leg-lamp-cake_5"]} {"id": "RECIPE_782", "question": "How do you create the fishnet stockings for the 'Leg Lamp Cake,' and why do you choose to pipe them on in two directions?", "provenance": [40506], "ground_truth": "To create the fishnet stockings for the 'Leg Lamp Cake,' melted chocolate chips are piped on in two directions. This method allows for corrections to be made easily, preventing the need to redo all the fondant work if mistakes occur.", "images_list": ["leg-lamp-cake_3"]} {"id": "RECIPE_783", "question": "What\u2019s the best way to prepare a mouthwatering BBQ brisket using a smoker?", "provenance": [40507], "ground_truth": "Introduction: BBQ Brisket on a Smoker. I will show you how to do a low and slow BBQ Brisket. \nWhat you will need:\nBrisket- preferably in the 8 lb range. You can cook one of those monster 15 pounders, but it will take 15 hours or more. \nA BBQ smoker\nA simple brisket spice rub\nYellow Mustard\nAn instant read thermometer\n3 cinderblocks and a grill grate (for starting charcoals)\ncharcoal (a few matchlight type or lighter fluid, and regular charcoal)\nTime to maintain your smoker at correct temperature for at least an hour per pound of brisket\nNote: I should explain that in several of the pictures there is a brisket at the top of the frame, and 2 pork spareribs at the bottom of the frame. Because I was cooking a small brisket (that I wanted) there was room on the smoker for ribs (which my wife wanted) Step 1: The Spice Rub. On a brisket, there are 2 layers of fat. One runs through the center of the brisket, and the other covers the top. You will need to trim the top cover of fat to about a 1/4 inch. Put a light coat of yellow mustard all over your brisket and coat with the spice rub. Just coat it, don't rub it. Everything else I smoke is left overnight with a spice rub. Brisket takes on flavor quicker than pork or poultry. Take it out of the refrigerator, trim, add spice and let it sit at room temperature for an hour while you set up your smoker.\nHere is a simple Brisket rub:\n3/4 Cup Kosher salt\n1/2 Cup Garlic powder\n1/2 Cup Onion powder\n1/2 Cup Italian Seasoning\nThis is way more rub than you need for this recipe. Put it in a jar, mark it put the rest away.\nDON'T PUT SUGAR IN THIS ONE! The brisket I'm doing for the instructable here is only about 4 pounds. I usually do an 8 lb brisket and so it is on the smoker for at least 8 hours. Sugar will turn into an almost hard candy shell over your brisket. Pepper burns and turns bitter when you cook it that long.\nPut a light coat of yellow mustard Put the brisket on fat side up. You won't be moving it for the duration of cooking.\nNote: the meat you see below the brisket are ribs. I did both together as they cook at the same temperature and the same time because this is only a 4 Lb brisket. Step 2: Heat Management. Beef Brisket is probably the most difficult BBQ you will do. I say difficult but follow a few secrets, and you can turn brisket out like a pro.\nThese are the secrets to good BBQ Brisket.\n1) Keep the heat at 220 degrees( F). You can go up to 225 degrees while you make adjustments, but you should be cooking at 220 (F). For you lucky people out there with top and bottom vents on your smokers this control is pretty easy. After you load the charcoals in to the fire box, the bottom vent regulates how hot the coals will burn. A wide open bottom vent will make the smoker hot. Shut down the air to the coals and the smoker cools down. The top vent controls how much smoke flows over the food. Wide open, a lot of smoke. Almost closed, a little smoke.\n2) To be tender, the finished brisket should be at 190 degrees. The time it takes to get there can vary according to variables such as outside temperature, your smoker, rain, wind, etc. It will take at least an hour per pound, so start your checks at that point. It can take as long as an hour and a half per pound. Don't get discurraged, it will be awsome when it does hit. \nIf you don't have an instant read thermometer, you should get one. They don't cost a lot and you can be sure when your meat is \"spot on\". Step 3: Charcoal Brickettes. Initially, I load my smoker up with 32 brickettes. To start the coals, I usually put 4 \"matchlight\" type brickettes in the bottom of each hole in the cynderblock with a paper fuse, fill the balance of the holes with regular charcoal and light them up. This week I didn't have ant \"Matchlight\", so put 4 regular charcoals in the bottom and added a little lighter fluid to them and continued as normal. I like the assurance that the coals will light, but not the taste of fluid, so this lets me add a minimum of fluid.\nMake sure you have water in the water pan. Because I don't have adjustment vents on my smoker, it helps keep the smoker at a low temperature. \nYou will have to add about 16 new brikettes (already white ashed) to the fire box every hour, so you need to start them about 15-20 minutes ahead of time. Every hour when you replenish the charcoal, check the water pan to see if you need to add more. Do not let the waterpan go dry or the temperature will soar. \nYou will have to keep this up for at least an hour per pound of brisket, so think twice before buying the 15 lb monster. It's better to buy (2) 8 pounders. Step 4: A Finished Brisket. I had what I feel was ideal BBQ conditions this weekend. It was in the low 80's, with a gentle breeze. \nTo my surprise my 4 pound Brisket was done in 4 hours. 190 degrees. I put the brisket in a bowl and tightly covered the bowl with aluminum foil to rest for 20 minutes before slicing.\nIt came out perfectly. Juicey and full of flavor.\nHere is a slicing tip. When you are going to slice, turn it fat side down and cut across the grain. The knife with start better and your slices more uniform. I did have a picture of the sliced brisket but it didn't save. (Murphy's law)\nEven my friends who like BBQ sauce eat this as is. It needs nothing.", "images_list": ["bbq-brisket-on-a-smoker_0", "bbq-brisket-on-a-smoker_1", "bbq-brisket-on-a-smoker_2", "bbq-brisket-on-a-smoker_3", "bbq-brisket-on-a-smoker_4"]} {"id": "RECIPE_784", "question": "What is the ideal cooking temperature for BBQ brisket on a smoker, and how do the smoker's vents help regulate it?", "provenance": [40507], "ground_truth": "The ideal cooking temperature for BBQ brisket on a smoker is 220 degrees (F). This temperature can be regulated using the smoker's vents: keeping the bottom vent wide open makes the smoker hotter, while limiting the air reduces the temperature. The top vent controls the smoke flow over the food.", "images_list": ["bbq-brisket-on-a-smoker_2"]} {"id": "RECIPE_785", "question": "What is the process for juicing lemons and preparing the juice for the 'No-Bake Rainbow Marshmallow & Pineapple Pie'?", "provenance": [40508], "ground_truth": "To prepare the lemon juice for 'No-Bake Rainbow Marshmallow & Pineapple Pie,' cut the lemons in half and juice them. Then, strain out the seeds using a second strainer before adding the juice to the condensed milk mixture.", "images_list": ["no-bake-rainbow-marshmallow-pineapple-pie_2"]} {"id": "RECIPE_786", "question": "What is the best way to prepare sweet and spiced oat-cakes for a delicious breakfast treat?", "provenance": [40509], "ground_truth": "Introduction: Sweet & Spiced Oat-Cakes. \nThese are essentially fruit flapjacks with spices. Soft, sweet, buttery and flavoursome.\nHigh in fat, sugar and carbohydrate, I made them for easy breakfasts.\nThis is an original recipe, I made it up myself. Step 1: Ingredients. \n>Rolled oat flakes - 250g\n>Salted butter - 200g\n>Honey - 100g\n>Dried chopped dates - 100g\n>Unrefined raw cane sugar - 50g\n>Glace cherries - 50g\n>Dried powdered ginger- 4 level tsp\n>Dried powdered cinnamon - 4 level tsp\n>Dried cloves - 6\n>Dried (green) cardamom pod - 9 seeds from inside\nOther fruit of the same mass can be substituted, sugars can be swapped, and I guess you could use different fat too. I didn't use the bag of mixed fruit in this batch, but initially intended to. Step 2: Preparation. \nSwitch your oven on to 175oC.\nOn a low heat, melt the butter, sugar and honey in a small saucepan.\nChop the dates and cherries into small pieces, as you would like.\nGrind the cloves and cardamom seeds with some of the sugar, mix well into the oats.\nAdd the ginger and cinnamon to the oats and mix well.\nToss the fruit well in the oats.\nPour in the melted butter & sugars, mix well. Step 3: Baking. \nLightly butter a baking tin / tins of your liking / choice.\nPress the mixture firmly into the baking tin / tins.\nCook for 20 min @ 175oC\nCover with foil and allow to cool.\nThey should turn out of a tin fairly easily being buttery.", "images_list": ["sweet-spiced-oat-cakes_0", "sweet-spiced-oat-cakes_1", "sweet-spiced-oat-cakes_2", "sweet-spiced-oat-cakes_3"]} {"id": "RECIPE_787", "question": "What specific steps should I take to prepare the ingredients for making 'Sweet & Spiced Oat-Cakes'?", "provenance": [40509], "ground_truth": "To prepare the ingredients for making 'Sweet & Spiced Oat-Cakes,' first, melt the butter, sugar, and honey together in a small saucepan over low heat. Next, chop the dates and cherries into small pieces. Then, grind the cloves and cardamom seeds with some of the sugar and mix this into the oats. After that, add the ginger and cinnamon to the oats and mix well. Finally, toss the chopped fruit into the oats mixture.", "images_list": ["sweet-spiced-oat-cakes_2"]} {"id": "RECIPE_788", "question": "After thawing the shrimp for the Mexican Shrimp Cocktail, what specific steps should be taken in preparation for the dish?", "provenance": [40510], "ground_truth": "After thawing the shrimp for the Mexican Shrimp Cocktail, they should be rinsed with lukewarm water, and if they have tails or skin, those should be removed.", "images_list": ["mexican-shrimp-cocktail_1"]} {"id": "RECIPE_789", "question": "What is the process for creating delicious vegan gluten-free buckwheat apple oat rice muffins?", "provenance": [40511], "ground_truth": "Introduction: Vegan Gluten-Free Buckwheat Apple Oat Rice Muffins! . Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!One muffin really fills you up with deliciousness & goodness for your body! They aren\u2019t that sweet either. I also made them vegan! ;) Yeah! :) They are great as a lovely breakfast on the go, or when you sit down with a good vegan caf\u00e9 latte. I enjoy them with some vegan butter! :)These also make an excellent food gift, just see for yourself! :)Recipe: For 15 larger flower-shaped muffinsIngredients: * The dry ingredients: 2 cups of buckwheat flour 1 cup of brown rice flour 1 cup of gluten-free rolled oats 1 large juicy apple, peeled, cored & cut up into smaller chunks 1 tablespoon + 1/2 tablespoon gluten-free baking powder 1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar 2/3 cup coconut sugar 3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons. * The wet ingredients: 2/3 cup water 1/2 cup canola oil 1 cup + 1/2 cup unsweetened soy milk Method:1. Preheat your fan oven to 200\u00b0C ( 400 F ) for about 10 minutes. If you don\u2019t use a fan oven, change it. 2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it. 3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker.This is instead of eggs, works as a binder. Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don\u2019t want the air to be gone! ;) I use silicon flower mats so I don\u2019t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins! I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan caf\u00e9 latte! They are very delicious! :) MMM,\u2026 Excellent with vegan butter! :)You can find this recipe also here: http://sophiesfoodiefiles.wordpress.com/2014/08/09/gluten-free-vegan-buckwheat-oat-apple-muffins/ Step 1: . Step 2: . ", "images_list": ["vegan-gluten-free-buckwheat-apple-oat-rice-muffins_0"]} {"id": "RECIPE_790", "question": "What\u2019s the best way to prepare a delightful mixed fruit galette from scratch?", "provenance": [40512], "ground_truth": "Introduction: Mixed Fruit Galette. Mixed fruit galette is one of the easiest things to bake! What is great about galette is that you can use any fruit you like (well, apart from bananas) and you don\u2019t need any special skills to make it! It\u2019s rustic, which also means it doesn\u2019t have to look perfect but it still will taste amazing!Read more ...Enjoy our easy recipes!Visit our new website: www.happyfoodstube.comSo lets get baking! Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=JxJpgTKXA7Q Step 2: Ingredients:. 500g (1.1lb) Mixed Fruit200g (7oz) Shortcrust Pastry100g (3.5oz) Caster Sugar70g (2.5oz) Unsalted Butter2 Tablespoons Freshly Squeezed Lemon JuiceEgg wash (optional) Step 3: Directions:. 1. Wash, peel, core and dice the fruit.2. In a pan, melt butter and sugar. Add the fruit and reduce the heat to medium. Cook for about 5 minutes. Turn off and let it cool.3. Meanwhile: Roll out the pastry into a circle (if you want to have 2 small galettes, then divide the pastry before rolling into 2). Place it onto a baking tray lined with baking paper. To prevent the pastry from tearing, wrap it around your rolling pin and transfer onto the baking paper.4. Place the fruit mix in the middle of the pastry (don\u2019t allow much of the liquid onto the pastry \u2013 it might become soggy).5. With your hands start folding the outer edges of your pastry towards the middle, make sure the pastry is overlapping the fruit filling. This is a rustic pie so it doesn\u2019t matter how it looks as long as the edges are \u201cclosed\u201d somehow.6. Optional: brush the pastry edges with egg wash (egg or egg yolk, beaten with a bit of water).7. Bake at 180C/350F for 20-25 minutes or until cooked.8. Serve with ice cream or sour cream! Step 4: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["mixed-fruit-galette_0", "mixed-fruit-galette_2", "mixed-fruit-galette_3"]} {"id": "RECIPE_791", "question": "What\u2019s the best way to create delicious matcha chocolate from scratch?", "provenance": [40514], "ground_truth": "Introduction: Matcha Chocolate. A smooth creamy matcha experience. This matcha chocolate is real easy to make. Just melt, mix, and pour into the chocolate mold. This recipe can be found at charlieforstar.com. Ingredients:\u00bc cup (50g) cocoa butter \u2153 cup (35g) confectioner's sugar \u00bd teaspoons coconut milk powder \u00bc teaspoon matcha powder Step 1: Melt Cocoa Butter. In a double boiler, melt the cocoa butter until it's completely liquid. Step 2: Add Remaining Ingredients. Add in the sifted confectioner's sugar, coconut milk powder, and matcha powder. Stir until there are no lumps in the chocolate mixture. Step 3: Fill Mold. Fill the mixture in a chocolate mold. Place the chocolate in the fridge for at least an hour.", "images_list": ["matcha-chocolate_0", "matcha-chocolate_1", "matcha-chocolate_2", "matcha-chocolate_3"]} {"id": "RECIPE_792", "question": "While preparing 'Kabababurgers,' what steps should be taken to the ground beef during cooking to ensure it is cooked evenly and completely?", "provenance": [40515], "ground_truth": "During the preparation of 'Kabababurgers,' the ground beef should be continually checked and stirred while cooking to ensure it cooks evenly. It must be cooked until there is no pink left in the meat.", "images_list": ["kabababurgers_3"]} {"id": "RECIPE_793", "question": "What is the best way to prepare delicious pecan bars that are both sticky-sweet and nutty?", "provenance": [40516], "ground_truth": "Introduction: Pecan Bars. Sticky-sweet and loaded with nuts - pecan bars aren't the prettiest treat, but they make a perfect ending to any meal. Similar to pecan pie, these awesome bars are sure to satisfy a crowd. Step 1: You'll Need. . .. SoftwareCrust\n\t\t1/3 cup pecans, roughly chopped\n\t\t3 tablespoons butter, cubed\n\t\t4 tablespoons flour\n\t\t3 tablespoons spelt flour (substitute whole wheat or regular flour if you can\u2019t find spelt)\n\t\t2 1/2 tablespoons sugar\n\t\tpinch of saltFilling\n\t\t1/2 cup softened butter\n\t\t1 cup dark brown sugar\n\t\t1/3 cup dark corn syrup\n\t\t1/4 cup flour\n\t\tpinch salt\n\t\t1/4 teaspoon each grated fresh ginger, nutmeg, and cinnamon\n\t\t1 tablespoon whiskey\n\t\t1/2 teaspoon vanilla extract\n\t\t3 cups pecans, roughly choppedHardware\n\t\t8\u201d x 8\u201d\u00a0 baking dish\n\t\tparchment paper or foil\n\t\tfood processor\n\t\tmixing bowl\n\t\tspoon or spatula\n\t\tmeasuring cups and spoons Step 2: Getting Crusty. \n\t\tPreheat oven to 350 degrees Fahrenheit\n\t\tLine baking dish with parchment or foil\n\t\tCombine pecans, butter, flour, spelt, sugar, and salt in the food processor and pulse until combined\n\t\tPress the mixture evenly into the prepared baking dish\n\t\tBake for 25 minutes then remove and allow to cool slightly Step 3: Fill'er Up. \n\t\tIn a mixing bowl combine the butter, brown sugar, and salt\n\t\tAdd the corn syrup, whiskey, vanilla, flour, ginger, cinnamon, and nutmeg and mix to combine\n\t\tStir in the pecans\n\t\tSpread the mixture over the crust and bake for about 30 minutes or until bubbly (BE CAREFUL when removing the pan from the oven! Molten sugar burns are nothing to mess with)\n\t\tAllow to cool fully in the pan at room temperature, then chill for about 30 minutes in the refrigerator\n\t\tRemove from the baking dish by lifting the foil and cut into bars\n\t\tEnjoy!", "images_list": ["pecan-bars_0", "pecan-bars_1", "pecan-bars_2", "pecan-bars_3"]} {"id": "RECIPE_794", "question": "For making 'Pecan Bars,' what steps should I follow to prepare the crust before baking?", "provenance": [40516], "ground_truth": "To prepare the crust for 'Pecan Bars,' combine pecans, butter, flour, spelt, sugar, and salt in a food processor and pulse until combined. Then, press the mixture evenly into the prepared baking dish before baking it for 25 minutes.", "images_list": ["pecan-bars_2"]} {"id": "RECIPE_795", "question": "What is the process for making soft vegan flatbread using just four simple ingredients?", "provenance": [40517], "ground_truth": "Introduction: How to Make Soft Vegan Flatbread. In this instructable I will show you how to make flavorsome soft vegan flatbread. It is easy to make and only requires 4 ingredients. It doesn\u2019t contain any yeast or baking soda. I use a kitchen machine to knead the dough but you can do it by hand as well.You can eat flatbread with for example a (spicy) curry or stew The flatbread remains nice and soft. You can eat it directly, keep in the refrigerator for 3 to 4 days or freeze them and use when needed. Step 1: Overview. To make the flatbread, you start with 300 grams of all purpose flour and add \u00bd teaspoon of salt in a bowl or the kitchen machine. Then take 175 ml of unsweetened almond milk (if you are non vegan you can use regular milk) and put it on the stove and add 50 grams of vegan butter. Warm slowly to dissolve the butter (do not boil the milk). As soon as the butter is dissolved take the milk from the heat.Add the milk mixture to the flour. Turn on your kitchen machine or knead it through by hand until you have an elastic dough. In the kitchen machine this takes about 2 to 3 minutes by hand this will take more like 10 minutes. Take the dough out of the kitchen machine and flour your board to knead the dough through by hand. Wrap in foil and let it rest for about 30 to 40 at room temperature. The gluten in the dough are now activated. After an ample rest period take the dough out of the foil and knead the dough with some flour. Then slice the dough into 6 pieces to get medium sized (8 inch) flatbread or 4 pieces for large (10 inch) flatbread or 10 pieces for small (6 inch) flatbread. Flour the board and roll the flatbread into a round shape, be aware not too thin. I love to cook with a cast iron skillet and recommend anyone to get one and heat it on medium to high heat. Use some vegetable or olive oil and brush your skillet. Bake the flatbread until you see brown patches and bubbles on the flatbread. Bake for 2 minutes and turn the flatbread to bake for another 2 minutes. Then the flatbread is done. You can brush some oil and finely chopped garlic to turn it into garlic flatbread. Step 2: Watch the One Minute Video. Want to see how to make the flavorsome soft vegan flatbread? Watch the 1-minute food inspiration video. Step 3: What Do You Need to Make This Recipe. 2 cups / 300 gram of plain flour (plus some additional flour to flour the board for rolling the dough)\u00bd teaspoon of salt.50 grams of vegan /vegetable butter.175 ml of unsweetened almond milk.Vegetable oil for backing. Step 4: Instructions. Put flour and salt in the kitchen machine.Melt butter and combine with milk.Add the milk mixture to the flour and salt.Let kitchen machine run to combine into an elastic dough.Knead the dough by hand for a couple of minutes.Wrap in foil and let it rest for at least 30-40 minutes.Knead the dough on a floured board before cutting into 6 equal pieces.Roll with a rolling pin into tortilla shaped circles of about 8 inch. Do not roll to thin.Heat a skillet with some sunflower oil or olive oil.Bake the flatbread about 2 minutes per side. The flatbread should get brown patches and you will see bubbles appear. Turn and bake the other side.Ready to serve. Step 5: Notes. You can eat the flatbread with for example a nice vegetable curry or stew.You can store the flatbread temporarily in the refrigerator for 3 to 4 days or freeze them and use when needed.I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.More information and a printable recipe can be found on The Tortilla Channel.", "images_list": ["how-to-make-soft-vegan-flatbread_0", "how-to-make-soft-vegan-flatbread_1", "how-to-make-soft-vegan-flatbread_3", "how-to-make-soft-vegan-flatbread_4", "how-to-make-soft-vegan-flatbread_5"]} {"id": "RECIPE_796", "question": "What steps do you follow to prepare the dough after combining the milk mixture with the flour and salt for making soft vegan flatbread?", "provenance": [40517], "ground_truth": "To make soft vegan flatbread, after combining the milk mixture with the flour and salt, you let the kitchen machine run to combine it into an elastic dough. Then, knead the dough by hand for a couple of minutes, wrap it in foil, and let it rest for at least 30-40 minutes.", "images_list": ["how-to-make-soft-vegan-flatbread_4"]} {"id": "RECIPE_797", "question": "How do you prepare Kooky's Mouth when making the 'Shopkins Kooky Cookie Dough Cake' using fondant?", "provenance": [40518], "ground_truth": "To prepare Kooky's Mouth for the 'Shopkins Kooky Cookie Dough Cake,' roll out black fondant and cut a circle. Then, use the same cutter to cut a half circle from the bottom to create a half moon shape. Roll out 2 thin snakes of pink fondant and attach them around the top and bottom of the half moon, trimming any excess to form a mouth. Finally, add a small square of white fondant for her tooth.", "images_list": ["shopkins-kooky-cookie-dough-cake_2"]} {"id": "RECIPE_798", "question": "What\u2019s the process for creating a delicious Grand Marnier ice cream topped with hot chocolate fudge sauce?", "provenance": [40519], "ground_truth": "Introduction: Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce. http://delightfulvegans.com/recipe/grand-marnier-i...I thought it was time to share one of my favourite ever recipes! I have such fond memories of this Grand Marnier Ice Cream with Hot Chocolate Fudge Sauce recipe.It's actually my Grandma's recipe and my Mum used to make it when we were kids, on special occasions, when they'd have friends around for dinner and we had to go to bed early. Sometimes though, there would be leftovers the next day and we could have a mouthful of this absolutely divine ice cream. I don't recreate this often, but when I do, I savour every mouthful. I've never had anything like it!You'll need to get a good quality vegan vanilla ice cream for this recipe. Please don't buy the ones that taste like cardboard at the supermarkets! I used CocoLuscious ice cream. In my opinion it's the best and tastiest one in Australia (you can also get it in New Zealand and Singapore!)I just love the orange rind in this recipe - combined with the Grand Marnier liqueur it is a taste sensation. Also the crunch of the toasted slivered almonds... and the bits of toasted coconut... ok, ok, ALL of it is mouthwateringly, delectably, divinely delicious!! And then the Hot Chocolate Fudge Sauce takes it to a whole other level! We don't use alcohol in our recipes much, but when we do, we make sure we do it with style!We even made a video on how to make it on our YouTube Channel. You can check it out here:Please let us know if you make this recipe. We'd love to hear how it turned out for you! Please share this recipe with ice cream lovers around the world!! Step 1: What You Will Need. Ingredients:Grand Marnier Ice Cream1 litre of Vegan Vanilla Ice Cream1 Tbsp of Grated Orange Rind1/2 a cup of Shredded Coconut1/4 a cup of Slivered Almonds2 Tbsp of Grand Marnier LiqueurHot Chocolate Fudge Sauce1/2 a cup of Dark Vegan Chocolate1/4 a cup of Coconut Cream1/2 tsp of Vanilla ExtractA pinch of Salt2 Tbsp of Raw Sugar1 Tbsp of Coconut Oil Step 2: . Let the ice cream melt a little for 5 to 10 minutes. This will make it easier to mix the other ingredients through. Step 3: . Put the ice cream in a big bowl and add the orange rind, toasted slivered almonds, toasted coconut and Grand Marnier and mix through until well incorporated Step 4: . Pour this mixture into a container that can be stored in the freezer. Freeze overnight, or for at least 6-8 hours Step 5: . For the hot chocolate fudge sauce, add all the ingredients to a double boiler or into a bowl over hot water and stir until melted. Pour generously over scoops of the Grand Marnier Ice Cream!", "images_list": ["grand-marnier-ice-cream-with-hot-chocolate-fudge-s_0", "grand-marnier-ice-cream-with-hot-chocolate-fudge-s_1", "grand-marnier-ice-cream-with-hot-chocolate-fudge-s_3", "grand-marnier-ice-cream-with-hot-chocolate-fudge-s_4", "grand-marnier-ice-cream-with-hot-chocolate-fudge-s_5"]} {"id": "RECIPE_799", "question": "What should you do with the ice cream before mixing in the other ingredients for 'Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce,' and how long should it be allowed to melt?", "provenance": [40519], "ground_truth": "Before mixing in the other ingredients for 'Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce,' you should let the ice cream melt a little for 5 to 10 minutes. This will make it easier to mix the other ingredients through.", "images_list": []} {"id": "RECIPE_800", "question": "What is the overall process for creating a delicious sweet onion bread that\u2019s both crunchy and savory?", "provenance": [40520], "ground_truth": "Introduction: Sweet Onion Bread. This is one of the first vegan recipes I have ever tried to make, and it was the love at the first bite! :D It's extremely delicious and crunchy, and there are so many ways you can eat it! You can even customize it by adding your favorite spices and flavors! ^_^If you like this instructable, please vote at the \"Vegan Food Challenge\"! :Dhttps://www.instructables.com/contest/vegan2016/If you are curious to see how I made it, and you don't want to miss this amazing recipe for tasty and healthy snack, keep on reading! Step 1: Ingredients. For this recipe you will need:- 2 sweet onions- 1 cup of ground flax seeds- 1 cup of ground sunflower seeds- 1/3 cup of olive oil- sea salt- spices of your choice Step 2: Blending All Together. Ground flax seeds and sunflower seeds until it's powdery. Transfer it into a large bowl.Peel and cut the onions and blend them as well.Add in a bowl with other ingredients and mix until compound. Add water if it's too dry. Step 3: Baking. Put the baking paper on the baking pan, spread the mixture on the paper, around 1 cm thick and bake it at 150\u00b0C for about an hour. After about 40 minutes (first check is it hard enough), turn it over carefully. If it brakes,don't worry, pieces don't have to be perfect shaped :) Step 4: Enjoy!. You can eat at just as it is, or put some mashed avocado on top, veggies, any kind of dressing that you like... Possibilities are endless! ^_^Notice: I didn't create this recipe, I just want to share the beautiful taste with as many people as I can! :)Thank you for reading! <3", "images_list": ["sweet-onion-bread_0", "sweet-onion-bread_1", "sweet-onion-bread_2", "sweet-onion-bread_3", "sweet-onion-bread_4"]} {"id": "RECIPE_801", "question": "What steps should be taken after 40 minutes of baking the 'Sweet Onion Bread,' and what should you do if the mixture breaks?", "provenance": [40520], "ground_truth": "After about 40 minutes of baking the 'Sweet Onion Bread,' you should carefully turn it over. If it breaks, don't worry; the pieces don't have to be perfectly shaped.", "images_list": ["sweet-onion-bread_3"]} {"id": "RECIPE_802", "question": "What is the best way to create a delicious snack mix pizza that incorporates pink frosting?", "provenance": [40521], "ground_truth": "Introduction: Sarah's Snack Mix Pizza. This was my oldest daughter's, Sarah, idea. \u00a0 She wanted to make a snack mix pizza and it had to be with pink frosting.\u00a0 She isn't old enough to have her own membership so I offered her the use of mine for this project. Step 1: Ingredients. CRUST:\n2 eggs\n2 Cups peanut butter\n2 Cups sweetener( I used 1 cup stevia in the raw)\n\u00a0\n\"Sauce\":\nCream/milk\nextract\nfood color\npowder sugar\nToppings:\nRound pretzels\nCandy coated chocolate pieces\nvariety of nuts\nchocolate chips\nmarshmallows\ncoconut flakes\nAny thing else you would like Step 2: Directions. Crust Step 3: Directions. Sauce Step 4: Directions. Toppings Step 5: Eating. ", "images_list": ["sarahs-snack-mix-pizza_0", "sarahs-snack-mix-pizza_1", "sarahs-snack-mix-pizza_2", "sarahs-snack-mix-pizza_3", "sarahs-snack-mix-pizza_4", "sarahs-snack-mix-pizza_5"]} {"id": "RECIPE_803", "question": "What ingredients do I need to prepare the crust for 'Sarah's Snack Mix Pizza'?", "provenance": [40521], "ground_truth": "To prepare the crust for 'Sarah's Snack Mix Pizza,' you will need 2 eggs, 2 cups of peanut butter, and 2 cups of sweetener (with 1 cup of stevia in the raw as an example).", "images_list": ["sarahs-snack-mix-pizza_1"]} {"id": "RECIPE_804", "question": "What is the procedure for preparing the dates tamarind chutney for 'paneer-dahipuri'?", "provenance": [40522], "ground_truth": "To prepare the dates tamarind chutney for 'paneer-dahipuri,' soak 1/4 cup of tamarind in 1/4 cup of water and microwave the mixture. Next, soak 1 cup of deseeded dates in half a cup of water and microwave that as well. Afterward, extract the tamarind juice and combine it in a blender with the soaked dates, coriander powder, red chili powder, black salt, ginger powder, cumin powder, and some water to blend until smooth. Then, transfer the blended paste to a saucepan, add half a cup of water, and boil until the mixture thickens.", "images_list": ["paneer-dahipuri_7"]} {"id": "RECIPE_805", "question": "What\u2019s the best way to create delightful chocolate katamari balls for a fun snack or party treat?", "provenance": [40523], "ground_truth": "Introduction: Chocolate Katamari Ball. Na na na na na na na na na chocolate katamari! Anyway, these just happen to look like an unrolled katamari. You can make them into little flowers, by adding petals to the toothpick stems. The only limit is your imagination! \nGood for parties, and easy to make while watching tv (important criteria for my projects). Step 1: Assemble!. For this you will need...\nChocolate chips (15 or so per katamari)\nWhoppers (any malted balls)\nPeanutbutter (preferably creamy)\nToothpicks (plain, colorful, or miniswords if you're into that)\nButter knife\nSmall plate\nStyrofoam base (depending on your presentation, obviously not required for eating)\nGather and proceed! Step 2: Construct!. Spear the Whopper with your toothpick. Next, spread the peanutbutter on said Whopper, using your knife/finger/tongue (I won't judge). \nWe shall use the peanutbutter as our cement and next we shall stick on the chocolate chips (15 to 17 should do nicely).\nThe more tightly you can pack the chocolate chips, the better it will look and the less peanutbutter will show. \nSo that's it? Step 3: Yeah, That's It!. You're done! Devour and enjoy. Some ideas for presentation follow...\nUse white chocolate/dark chocolate/peanutbutter chips\nUse pink or yellow to make flowers and have a green toothpick stem.\nFor a more authentic katamari, use different colored white chocolate chips.\nMake a forest by sticking a bunch in a styrofoam base\n*Note: I am not responsible for accidentally eaten styrofoam, choking, nor any injuries that might occur while ingesting the katamari. Please chew thoroughly.\nComment/ratings always appreciated!", "images_list": ["chocolate-katamari-ball_0", "chocolate-katamari-ball_1", "chocolate-katamari-ball_2", "chocolate-katamari-ball_3"]} {"id": "RECIPE_806", "question": "What materials do I need to assemble a 'Chocolate Katamari Ball'?", "provenance": [40523], "ground_truth": "To assemble a 'Chocolate Katamari Ball,' you will need chocolate chips, Whoppers, peanut butter, toothpicks, a butter knife, a small plate, and optionally a styrofoam base for presentation.", "images_list": ["chocolate-katamari-ball_1"]} {"id": "RECIPE_807", "question": "What is the overall process for creating a delicious tart and quiche that highlights fresh ingredients?", "provenance": [40524], "ground_truth": "Introduction: THE TART AND THE QUICHE. THE INGREDIENTS......\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 I like to use as much organic products as possiblethe tart:\n2 1/2 cups of flour\u00a0\n2 sticks of chilled butter\n2 tablespoons of sugar\npinch of salt\n1/2 cup of ice waterthe egg mixture:\n6-8 brown free range eggs\na pint of heavy creme\nsalt, pepper, parsley\n1/4 lb. of Romano cheesethe filling:\n2 heirloom tomatoes\n2 onions ( saut\u00e9 in olive oil until slightly brown)\n1 small fresh mozzarella\na small amount of fresh basil leavesPREPARATION:\nthe tart...In a mixer...place the butter along with the two tablespoons of sugar and blend until this resembles coarse meal, add the salt and flour, then mix until all ingredients are incorporated, add in the water... just a little at a time until it starts to form a ball...do not\u00a0over mix, as this will result in a tough and difficult dough to roll out. If the dough is sticky, then either the butter was not chilled enough or you over mixed it...a good option at this point is to place the balls in a storage bag and refrigerate for an hour or so. Roll out the dough on a cold and well floured surface preferably stone or stainless steel, make sure that both the countertop and rolling pin are completely covered with flour, as a dry patch will make the dough stick and tear it apart...putting the tart together with pieces is not a pretty picture...work from the center and flip the dough over to keep it from sticking to the surface. Once it's rolled out, place one end of the rolling pin at the outside edge of the dough and roll backwards onto the pin and place directly over the fluted pie pan and drop the edge of the dough at the outside of the pan and un-roll until in place, move quickly before the sharp\u00a0\u00a0fluted\u00a0edges of the pan cuts your dough. I like to leave my edges high and unstructured but you can carefully trim the edges to give them an appearance of uniformity... When making small 4\" individual tarts, pre-baking is not required but with a typical 9\" tart shell it is a good practice to pre bake for 12 minutes with a sheet of parchment paper and ceramic weights @ 350 degrees.the egg mixture:\nWhip the pint of heavy creme for three to four minutes on high speed or until it thickens, then add the eggs, salt, pepper and parsley. Beat this until fully incorporated and slightly thick.THE ASSEMBLY:\nPlace the saut\u00e9 onions on the bottom of the shell, fill with the egg mixture about halfway, then evenly spread the sliced tomatoes in a circular pattern along with pieces of fresh basil and then finish with the sliced fresh mozzarella and coarsely grated Romano cheese .\u00a0\nBake these tarts @ 375 for approximately 25-30 minutes for the 4\" tart and 40-55 minutes for the 9' tart.", "images_list": ["the-tart-and-the-quiche_0"]} {"id": "RECIPE_808", "question": "What is the process for preparing the tart dough for 'the tart and the quiche'?", "provenance": [40524], "ground_truth": "To prepare the tart dough for 'the tart and the quiche,' start by placing chilled butter and sugar in a mixer, blending them until they resemble coarse meal. Then add salt and flour, mixing until everything is well incorporated. Gradually add ice water until the mixture starts to form a ball. It's crucial not to over-mix, as this can make the dough tough, and ensure the butter is sufficiently chilled. If the dough is sticky, you can refrigerate it for a while.", "images_list": ["the-tart-and-the-quiche_0"]} {"id": "RECIPE_809", "question": "How should the bacon be prepared before adding it to the saut\u00e9 pan in 'Brussel Sprouts? Eww to Oooh!'?", "provenance": [40525], "ground_truth": "Before adding it to the saut\u00e9 pan in 'Brussel Sprouts? Eww to Oooh!', the bacon should be laid out flat on a cutting board and cut into 6ths or 8ths depending on its length, then placed in the pan to cook until almost crisp.", "images_list": ["brussel-sprouts-eww-to-oooh_5"]} {"id": "RECIPE_810", "question": "What is the best way to prepare a delicious Brie and vegetables bowl that highlights fresh flavors?", "provenance": [40526], "ground_truth": "Introduction: Brie and Vegetables Bowl. A healthy meal, snack or appetizer rich in flavor that is incredibly quick and easy. Step 1: The Recipe. Ingredients:\nBrie (I use the light variety)\nRed bell pepper\nRed onion\nWhite onion\nButton Mushrooms\nOlive Oil\nChop all of the vegetables using as much or as little as you like.\nMeanwhile, drizzle olive oil onto the skillet and put over medium-high heat.\nPut in all of your vegetables and cook them until the onions are just a little brown and crispy.\nCut a wedge about one serving size amount of Brie and divide it into smaller wedges, then fan out in your bowl.\nAn option before you put the vegetables in the bowl is to microwave the brie in the bowl for about 15-20 seconds.\nDrizzle the warm olive oil over the brie wedges, then add vegetables.\nSprinkle a bit of pepper on top.\nEnjoy!", "images_list": ["brie-and-vegetables-bowl_0", "brie-and-vegetables-bowl_1"]} {"id": "RECIPE_811", "question": "In the 'Brie and Vegetables Bowl,' how should the vegetables be cooked, and how is the Brie prepared before serving?", "provenance": [40526], "ground_truth": "In the 'Brie and Vegetables Bowl,' the vegetables should be cooked by heating olive oil in a skillet over medium-high heat and frying them until the onions are just a little brown and crispy. The Brie is prepared by cutting a serving-size wedge into smaller pieces, which can optionally be microwaved in the bowl for about 15-20 seconds before serving.", "images_list": ["brie-and-vegetables-bowl_1"]} {"id": "RECIPE_812", "question": "What is the recommended baking time and temperature for 'Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies'?", "provenance": [40527], "ground_truth": "The recommended baking time for 'Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies' is 15 minutes at a temperature of 190\u2103.", "images_list": []} {"id": "RECIPE_813", "question": "After mixing the wet and dry ingredients for 'Copy Cat Loft House Cookies,' what should you do with the dough and how long should it chill?", "provenance": [40528], "ground_truth": "After mixing the wet and dry ingredients for 'Copy Cat Loft House Cookies,' you should wrap the dough up snugly and let it chill in the fridge overnight or for a few hours until firm.", "images_list": ["copy-cat-loft-house-cookies_4"]} {"id": "RECIPE_814", "question": "What is the best way to craft a delicious mobile chicken and waffles snack that you can take on the go?", "provenance": [40529], "ground_truth": "Introduction: Mobile Chicken and Waffles. Ever wanted a fantastic, portable snack that will make you the envy of all your friends? This sure isn't it, but it's still pretty great. Step 1: Obtain Elements . There are three core ingredients to this masterpiece of modern engineering:-McChicken Nuggets*-Waffle Cones-Honey Mustard Sauce*Cookout nuggets can be substituted, but no other nugs Step 2: Combine Components. When packing your cone with nugs, ensure that each nug is the correct shape to ensure efficient space usage. Once the cone is sufficiently packed, drizzle the Honey Mustard over the surface. Allow it to percolate down and ensure even nug coverage. Step 3: Embrace Your Mistakes. Enjoy the stares and ire of everyone in the McDonalds. You've earned it.Pictured - the corpses of 80 chicken nuggetsShoutout to Rob Josh and Yoorie for helping make this happen. You're all inspirations ", "images_list": ["mobile-chicken-and-waffles_0", "mobile-chicken-and-waffles_1", "mobile-chicken-and-waffles_2", "mobile-chicken-and-waffles_3"]} {"id": "RECIPE_815", "question": "What are the three core ingredients needed to make 'Mobile Chicken and Waffles'?", "provenance": [40529], "ground_truth": "To make 'Mobile Chicken and Waffles,' the three core ingredients needed are McChicken Nuggets, Waffle Cones, and Honey Mustard Sauce.", "images_list": ["mobile-chicken-and-waffles_1"]} {"id": "RECIPE_816", "question": "What is the overall process for creating delicious dessert hamburgers from scratch?", "provenance": [40530], "ground_truth": "Introduction: Dessert Hamburgers. I always wanted to start a restaurant. How else am I going to have one if I don't have my own homeade recepies. Step 1: Ingrediants & Supplies. Yellow cake mix\nVanilla Ice cream\nHersheys chocolate Shell\nCool Whip\nCarmel Sauce\nStrawberry glaze (for strawberry shortcake)\nCoconut\nGreen food coloring (I used blue and yellow because my mom didn't have any green)\nCupcake pan\nPan grease\nOptional: Red and yellow ketchup and mustard bottles Step 2: Cupcakes (buns). Get out your cupcake pans, grease, and yellow cake mix. Grease pan. Follow instructions on the back of cake mix box. If it says to have wrappers around the cupcakes when baking, don't. After taken out of the oven and cooled, cut in half. Lay aside. (I made them the day before) Step 3: Ice Cream Patties. Have Shell ready for use. Get a cup out for easy cutting (you will have to have a slab of ice cream cut into circles).Get your box of ice cream out with a spreading spatchula. Cut a fairly thin slab of ice cream with the spatchula. Use cup to take out small circles of ice cream. After every two circles, cover one side with Shell. Place each two\u00a0on a\u00a0plate (two per plate). Stick in freezer after evey plate is complete. I spread it with my hand but I had the idea after we were done to put the Shell in a pan and dip the ice cream circles in it. After it's complete, take each plate out, flip the ice cream and do the other side. You will have ice cream patties when finished. Step 4: Coconut (onion and Lettuce). Place half of the coconut in a bag with some green food coloring. Shake bag until green. Put each white and green coconut in a bowl. Place in fridge. Step 5: Carmel (mustard) and Strawberry Glaze (ketchup). Optional: Place carmel in mustard bottle and glaze in ketchup bottle. Step 6: Finished Project. Have everyone come in and put there own together because some don't like certain things (I put everything on mine).\nEnjoy!", "images_list": ["dessert-hamburgers_0", "dessert-hamburgers_1", "dessert-hamburgers_2", "dessert-hamburgers_3", "dessert-hamburgers_4", "dessert-hamburgers_6"]} {"id": "RECIPE_817", "question": "What steps do I need to follow to prepare the cupcakes for 'Dessert Hamburgers' that will be used as buns?", "provenance": [40530], "ground_truth": "To prepare the cupcakes for 'Dessert Hamburgers' that will serve as buns, first, grease the cupcake pan. Next, follow the instructions on the back of the yellow cake mix box to bake the cupcakes. After baking, let them cool and then cut each cupcake in half. Set the halves aside for assembly.", "images_list": ["dessert-hamburgers_2"]} {"id": "RECIPE_818", "question": "When making 'molded-pralines,' what is the ideal temperature range for tempering chocolate, and what issues can arise if it is molded at a temperature that is too high?", "provenance": [40531], "ground_truth": "The ideal temperature range for tempering chocolate when making 'molded-pralines' is between 30 and 34 degrees Celsius. If the chocolate is molded while it is too warm, it won't come out of the mold.", "images_list": ["molded-pralines_3"]} {"id": "RECIPE_819", "question": "What\u2019s the best way to whip up a refreshing raw mango panha to enjoy during the summer?", "provenance": [40532], "ground_truth": "Introduction: Raw Mango Drink (Panha) . This drink is made from Raw mango. It is also best way to cool off during summer. Since Mango is seasonal fruit which is available during summer, Raw mango drink is the best to beat the Heat. Step 1: Ingredients and Seasoning:. Ingredients: 1 medium large Raw Green mango, washed Few Ice Cubes or Crushed Ice 2 \u00bd cups cold waterSeasoning - adjust to taste 2 tsp Cumin Powder (Available in any Indian store or a store that has Asian spices section) 2 tsp of Black Salt 4 tbsp Sugar, to taste (see Tips) Few Mint leaves or cilantro leaves to garnish (optional)Tips:1. Water : The amount of water will depend on the consistency you like along with the amount of pulp from the Mango. Keep in mind that the generous addition of ice cubes will dilute the juice when it melts. So add water accordingly.2. Seasoning : The amount of Cumin Powder and Black Salt depend largely on how tangy/sour the Mango is. It will also vary on your taste preferences. The idea is create a flavor where you get the sweet and sour balance from the mango and sugar.3. Sugar : The amount of sugar will depend on the sourness of the mangoes. The firmer the mangoes, more sour it probably will be. Some people tend to use little ripe mango (when the Green mango is soft when pressed) which will be little sweeter than the unripe ones, you will need to add less sugar. Step 2: Method to Prepare:. Method :1- Peel the Mango and cut it to pieces leaving out its seed.2- In a vessel, add the cut mango pieces and about 1 cup water, boil for about 10 minutes.3- Let it cool to room temperature and remove the pulp.4- Place the pulp into a processor/blender and puree it into a smooth consistency.5- In a serving jar, add the pulp along with 2 tsp black salt and 2 tsp Cumin powder, 4 tbsp sugar (more or less can be added to taste). Mix well. 6- Add about 2 \u00bd cups of cold water and generous amount of ice cubes or crushed ice. Stir well. 7- Pour out the drink in serving glasses and garnish with mint leaves or cilantro leaves. Step 3: Enjoy the Drink!. ", "images_list": ["raw-mango-panha_0", "raw-mango-panha_1", "raw-mango-panha_2", "raw-mango-panha_3"]} {"id": "RECIPE_820", "question": "What steps are involved in preparing the mango pulp for making 'Raw Mango Drink (Panha)'?", "provenance": [40532], "ground_truth": "To prepare the mango pulp for making 'Raw Mango Drink (Panha),' first, peel the mango and cut it into pieces while discarding the seed. Next, boil the mango pieces in about 1 cup of water for about 10 minutes. After boiling, allow it to cool to room temperature, then remove the pulp from the pieces. Finally, puree the pulp in a processor or blender until smooth.", "images_list": ["raw-mango-panha_2"]} {"id": "RECIPE_821", "question": "What\u2019s the process for crafting those magical fainting fancies with both savory and sweet layers?", "provenance": [40533], "ground_truth": "Introduction: Fainting Fancies. This version of the Weasleys' trick sweet uses the idea of a double shock to add magic to its gummy goodness.\u00a0 Firstly, the savory orange colored \"fainting\" side takes the eater by surprise with the completely unsweetened flavor of carrot spiced with cumin.\u00a0 Then the sugar-laced yellow half, meant to revive it unconscious consumer, tastes of sour lemon. Step 1: Supplies. 4 Tbsp unflavored gelatin\n4 Tbsp water\n1/3 cup carrot juice, strained (other juices work here)\n1/4 teas ground cumin\n1/3 cup apple juice\n6 Tbsp sugar\n1 packet lemonade flavored drink mix powder, unsweetened (1/4 oz)\n1 small pan*\n*Total volume is 1 1/4 cup so I used a mini loaf pan 5\"X3\"\u00a0 To see how thickly your treats will be in your own small pan, pour in 1 1/4 cups to see the final height. Step 2: Non-Sweet Side (Orange Colored). Place 2 Tbsp water into a small bowl.\u00a0 Add 2 Tbsp gelatin.\u00a0 Set aside for at least 5 minutes.\nIn a small saucepan, place 1/3 cup carrot juice and 1/4 teas cumin (other juices/spices will also work).\u00a0 Heat on low-medium to simmering.\u00a0 Add the gelatin.\u00a0 Stir until gelatin is melted.\nPour into pan and place in refrigerator to chill.\u00a0 Once it is set-up and cool, about an hour or so, proceed to the next step. Step 3: Revival Side (Yellow). Place 2 Tbsp water into a small bowl. Add 2 Tbsp gelatin. Set aside for at least 5 minutes.\nIn a small saucepan, place 1/3 apple juice, 6 Tbsp sugar, and contents of drink mix packet.\u00a0 Heat on low-medium while stiring until sugar is dissolved. Add the gelatin.\u00a0 Continue stirring over low to medium heat until gelatin is melted.\nSet aside while this mixture cools a little.\u00a0 It should still be warm but not so hot it will immediately melt the cooled orange side.\u00a0 I set it out for about 15-20 minutes but your experience may vary.\u00a0 Carefully pour over orange gelatin and place in refrigerator to chill and set-up. Step 4: Cutting. One the two layers are set-up, place the pan in hot water and carefully loosen sides with a knife.\u00a0 Turn out onto a slightly damp cutting board (this prevents it from sticking so much).\nKeep a bowl of hot water handy.\u00a0 Plunge the knife into this water between cuts, allow it to be hot and wet as you slice through.\u00a0 Slice off a side, as shown.\u00a0 Using a knife or cookie cutter (also plunged into hot water) to cut the candy into pieces.\u00a0 If uneven, trim them to even them up.\nAllow these candies to sit out on a very lightly greased plate for an hour or two to lose their stickiness.\u00a0 Keep packaged between layers of parchment paper in the refrigerator.\u00a0 Since the carrot side is completely unsweetened, it should be kept cold.\u00a0 So if you happen to make two sweet sides, refrigeration is not necessary.", "images_list": ["fainting-fancies_0", "fainting-fancies_1", "fainting-fancies_2", "fainting-fancies_3", "fainting-fancies_4"]} {"id": "RECIPE_822", "question": "What are the steps involved in preparing the non-sweet orange colored side of 'Fainting Fancies'?", "provenance": [40533], "ground_truth": "To prepare the non-sweet orange colored side of 'Fainting Fancies,' start by placing 2 Tbsp water into a small bowl and adding 2 Tbsp gelatin. Set this mixture aside for at least 5 minutes. Then, in a small saucepan, heat 1/3 cup carrot juice and 1/4 teaspoon cumin until it reaches a simmer. Once simmering, stir in the softened gelatin until it completely melts. Finally, pour this mixture into a pan and refrigerate until it has set, which typically takes about an hour.", "images_list": ["fainting-fancies_2"]} {"id": "RECIPE_823", "question": "What steps should I follow to activate the yeast when making 'homemade burger buns'?", "provenance": [40534], "ground_truth": "To activate the yeast for making 'homemade burger buns,' melt the butter, add the water and milk, heat the mixture to approximately 35\u00b0C, then add the yeast and stir until it is melted. After that, wait for 10 minutes to ensure the yeast is activated.", "images_list": ["homemade-burger-buns_2"]} {"id": "RECIPE_824", "question": "What is the best way to prepare delicious seeded crackers that are perfect for snacking?", "provenance": [40535], "ground_truth": "Introduction: Simple Seeded Crackers. These crackers are a great snack, either to tide you over before meals, or to munch on during a good movie night. With very few ingredients they're fairly easy to make, just requiring a bit of time and muscle.\nThey can be made with whichever seeds you prefer, though my favourite is cumin, and served with whatever dip you have lurking in the fridge. Step 1: Ingredients and Equipment. \n For this example I was using cumin seeds, but treat any seeds you use in the same way. If they are on the larger side, like coriander seeds, grind them down a bit after toasting or the dough will tear when you try and roll it out.Ingredients:\n\t\t275 g plain flour\n\t\t60 g vegetable shortening\n\t\t1 1/2 tbsp seeds (cumin, coriander or fennel are all good choices)\n\t\t1 tsp baking powder\n\t\t1/2 tsp salt\n\t\t1 cup waterEquipment:\n\t\tLarge mixing bowl\n\t\tMeasuring cups/scales\n\t\tMeasuring spoons\n\t\tClingfilm\n\t\tSmall sharp knife (a pizza wheel would also come in handy)\n\t\tRolling Pin\n\t\tBaking parchment\n\t\tBaking trays\n\t\tOven heated to 200 C/400 F/Gas 6\nFor anyone without scales, a good weight to volume conversion guide can be found here.\n Step 2: Prep. First toast the seeds to release the flavour. Do this by putting them in a small saucepan over a low heat for a few minutes, stirring frequently. You should be able to smell when they are toasted. Leave to cool.\nMeasure the flour, baking powder and salt into the mixing bowl. Add the seeds and mix it all together. Cut the shortening into small cubes and add it to the flour mix. Step 3: Making the Dough. Rub the fat into the flour with your fingertips until it is all combined, and the mixture looks like breadcrumbs.\nNow add the water. You might not need the whole cup, so add it slowly, in small doses. As you add the water, mix it into the flour to make a fairly stiff dough. You can use a flat bladed knife to combine the dough, or just use your hands if you don't mind getting a bit messy.\nOnce the dough has come together, turn it onto a lightly floured surface and knead it briefly. Do this for a few minutes, until the dough is fairly smooth. (This is a good website to demonstrate kneading technique, if you are haven't worked with dough much)\nWrap the dough in clingfilm and leave it in the fridge for at least half an hour to rest. Step 4: Rolling Out. The key to moreish crunchy crackers is to roll the dough out as thinly as possible. (I have a suspicion that a pasta machine might make this job a whole lot easier, but until then I have to rely on the strength of my muscles.)\nTake the dough out of the fridge and cut off about a third, put the rest back in the fridge.\nRoll the dough out as thin as you can get it. I find the simplest way to do this is to roll it out straight onto the baking parchment, just keep going, rolling out from the middle. Once you have a thin layer covering the parchment, trim off the edges to make a rectangle of dough and move the parchment onto your baking tray.\nUse a sharp knife or pizza cutter to mark out the dough into crackers. You can make these any shape you want, but I usually keep it simple and cut it into small rectangles. Step 5: Bake & Finish. Bake the crackers for about 7-10 minutes, until golden and crunchy. Watch them carefully, they can go from golden to burnt very quickly.\nTip onto a cooling rack or into a bowl to cool off. Re-roll the scraps into the remaining dough, and cut off another chunk to roll out. Roll, cut and bake until you've used all the dough, or until you get bored (this makes a lot of crackers!). The raw dough will keep in the fridge for a couple of days, if you prefer to bake it off in batches.\nServe with your choice of dips. I use hummus or a goo chutney with cumin seed crackers, while fennel works well with a cream cheese spread.\nKeep the crackers in a airtight container. They should have a fairly long shelf life, but I can only reliably guarantee them for a few days, since that's all the time they last around my flatmates.", "images_list": ["simple-seeded-crackers_0", "simple-seeded-crackers_1", "simple-seeded-crackers_2", "simple-seeded-crackers_3", "simple-seeded-crackers_4", "simple-seeded-crackers_5"]} {"id": "RECIPE_825", "question": "What preparation method should I use for the seeds when making 'Simple Seeded Crackers' to enhance their flavor?", "provenance": [40535], "ground_truth": "To enhance the flavor of the seeds when making 'Simple Seeded Crackers,' you should toast them by placing them in a small saucepan over low heat for a few minutes, stirring frequently, until you can smell their toasted aroma.", "images_list": ["simple-seeded-crackers_2"]} {"id": "RECIPE_826", "question": "In the recipe for 'Rice Chick Pea Flour Dosa,' what should you do after adding the blended rice paste, and how should the batter's consistency be described?", "provenance": [40536], "ground_truth": "After adding the blended rice paste in the 'Rice Chick Pea Flour Dosa' recipe, you should mix in water to create a flowy batter. The batter should not be too thick or overly liquid; it should have a consistency that allows it to be spread in a circular motion using a ladle.", "images_list": ["rice-chick-pea-flour-dosa_3"]} {"id": "RECIPE_827", "question": "What\u2019s the best way to prepare a delicious sweet white chicken curry like Korma?", "provenance": [40537], "ground_truth": "Introduction: Korma (White Chicken Curry). We usually look for a spicy taste when it comes to curry. But white curries can also be delicious and chicken Korma is one of them. I'm not a very good cook but I've tried to cook this Chicken Korma Curry (Mom helped a little, but I cooked! :) We eat this curry with pilao rice and it's really tasty. Korma is one of the easiest curry recipes and this ible will show you how to cook this white and sweet chicken curry in only 3 steps! Step 1: Ingredients. To make Korma you'll need:-Chicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tspOil - enough to cook Step 2: Preparing Chicken and Onion. Cut the chicken (skinless) into pieces of your choice and wash them well. Now take a bowl and mix the chicken pieces with half cup of yogurt. Cover the mixture and place it in the fridge, while preparing the rest.Take a medium sized pot, preferably heavy with a slightly rounded bottom. Add soybean oil to the pot and heat oil ()medium heat for a minute or more. Then add the sliced onions to the oil. Step 3: Cooking. Fry and stir onion for 3-4 minutes but don't let the onions turn brownAfter 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well. Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk.Add a cup of water and stir frequently for a while.Cover the pot until the chicken is cooked through. Don't let the chicken turn brown. It'll take around 15 minutes.After the curry is cooked you can serve it with pilao rice. Korma and pilao taste really good together.Enjoy! :)", "images_list": ["korma-sweet-white-chicken-curry_0", "korma-sweet-white-chicken-curry_2", "korma-sweet-white-chicken-curry_3"]} {"id": "RECIPE_828", "question": "What should I do with the chicken pieces before cooking them for 'korma-sweet-white-chicken-curry'?", "provenance": [40537], "ground_truth": "To prepare the chicken for 'korma-sweet-white-chicken-curry,' you should mix the chicken pieces with half a cup of yogurt and place the mixture in the fridge while preparing the rest of the ingredients.", "images_list": ["korma-sweet-white-chicken-curry_2"]} {"id": "RECIPE_829", "question": "What\u2019s the best way to create homemade peanut butter cups that rival store-bought ones?", "provenance": [40538], "ground_truth": "Introduction: How to Make Perfect Peanut Butter Cups. \n It's a fact of life that practically everyone on the planet loves peanut butter cups.\u00a0 As a result, I have been looking recipes that create the perfect peanut butter cups.\u00a0 Many recipes that I have seen use a ton of powdered sugar, or graham cracker crumbs, none of which I believe would go into making professional peanut butter cups.\u00a0 I just can't see Reese's mixing pounds and pounds of graham cracker crumbs into peanut butter in their factory.\u00a0 In this Instructable I will show how I made delicious peanut butter cups without a bunch of needless ingredients.\nThis remarkable few-ingredient feat is accomplished through science!\u00a0 In Step 3 I explain how the peanut butter filling is made.\u00a0 This is done by making a sugar solution and heating it to soft ball stage, then mixing it with the peanut butter.\u00a0 As the sugar solution cools while being mixed with the peanut butter, the sugar in the solution begins to crystallize and distribute evenly through the peanut butter.\u00a0 This makes the peanut butter firmer, less sticky, and slightly sweet.\u00a0 Perfect for peanut butter cups!Steps:\n\t\tIngredients\n\t\tChocolate Part 1\n\t\tPeanut Butter\n\t\tChocolate Part 2\n\t\tConclusion + Bonus Idea\n-\nRate this Instructable!\u00a0 Leave a comment!\u00a0 Follow me!\n5/19/2012:\u00a0 Thanks for the feature! : )\n Step 1: Ingredients. \n To make these amazing peanut butter cups you will need these food items:\nChocolate - I am using Nestle Milk Chocolate ChipsPeanut Butter - I am using JIF CreamySugar - The white granulated kindWater\nYou may optionally want:\nShortening - such as Crisco, to help the chocolate to not be as melty in the final product.\u00a0Salt - When I made these, they came out delicious, but a little rich, so a pinch of salt may help to level them out.\nAdditionally, you will need:\nA cupcake pan - I am using a silicone pan, so that the peanut butter cups can be easily removed.\u00a0 If you are using a metal pan, I would recommend using cupcake liners.A candy thermometer - I got mine at Bed, Bath, and Beyond.\u00a0 I find a candy thermometer to be critical, even though some sources will say you can use the sugar-ball-water test.A saucepan Step 2: Chocolate Pt. 1. Melt some chocolate.\u00a0 I put about a cup of chocolate chips in a bowl with roughly a tablespoon of shortening.\u00a0\nI microwaved the mixture on 30-second intervals until it was nicely melted.\u00a0\nI used a teaspoon to coat the bottom and sides of my cupcake pan with the chocolate, and set it in the refrigerator to cool.\u00a0 After it was cool, I moved it to the freezer to let it get harder. Step 3: Peanut Butter. \n This is the step that separates my peanut butter cups from your average internet recipe.\n\t\tMeasure out 1 Cup of peanut butter.\u00a0 Place it in a bowl and melt it in the microwave. (pic 1)\n\t\tMeasure out 1/4 Cup of sugar.\u00a0 Place it in your saucepan.\n\t\tMeasure out 1/4 Cup of water.\u00a0 Drizzle it on the sides of your saucepan as you add it to the sugar, to help discourage sugar crystals from forming on the pan.\n\t\t*Optional.\u00a0 You may want to add a tablespoon or so of corn syrup to additionally discourage sugar crystals from forming prematurely.\n\t\tSet your candy thermometer in your sugar-water mixture and heat until it reaches soft ball stage: 245\u00b0\u2013250\u00b0 F(pic 2)\n\t\tThis website has all the information you need on sugar stages: http://www.exploratorium.edu/cooking/candy/sugar-stages.html\n\t\tOnce the mixture has reached soft ball stage, remove it from the heat and allow it to cool for a few minutes.\n\t\tWhen the sugar-water mixture was at roughly 100\u00b0 F, I lost my patience and mixed it with the melted peanut butter.\u00a0 We melted the peanut butter to help it incorporate with the sugar better, and help prevent large sugar crystals from forming.\n\t\tStir the peanut butter and sugar-water mixture vigorously until the mixture does not look shiny, and has cooled to where it can be touched without hurting your fingers. (pic 3-4)\nThere you go, 8 easy steps, and now our peanut butter filling is done.\u00a0 Take your chocolate out of the fridge/freezer, and spoon some peanut butter into each cup.\n Step 4: Chocolate Pt. 2. You may have chocolate left over from before, or may need to melt some more using the same process.\nCover the peanut butter with chocolate, to form your peanut butter cups! Step 5: Conclusion. Refrigerate your peanut butter cups overnight for best results, and enjoy!\nIf you're using a silicone pan like I did, you will want to freeze them before attempting to remove them.\n----Extra!:\nHave some left over peanut butter filling, or chocolate?\u00a0 I mixed my left over peanut butter filling with crisped rice cereal, and rolled it into balls.\u00a0 After freezing the peanut butter balls, I covered them in chocolate.\u00a0 Like peanut butter cups, but with some crunch!", "images_list": ["perfect-peanut-butter-cups_0", "perfect-peanut-butter-cups_1", "perfect-peanut-butter-cups_2", "perfect-peanut-butter-cups_3", "perfect-peanut-butter-cups_4", "perfect-peanut-butter-cups_5"]} {"id": "RECIPE_830", "question": "In making 'Perfect Peanut Butter Cups,' why is it important to heat the sugar-water mixture to the soft ball stage?", "provenance": [40538], "ground_truth": "In making 'Perfect Peanut Butter Cups,' heating the sugar-water mixture to the soft ball stage is important because it allows for the sugar to dissolve properly and achieve the right consistency for mixing with peanut butter.", "images_list": ["perfect-peanut-butter-cups_3"]} {"id": "RECIPE_831", "question": "What are the best techniques to achieve perfectly popped popcorn on the stove?", "provenance": [40539], "ground_truth": "Introduction: Make Perfect Popcorn Every Time. Most people love popcorn. It's quick to make, has very little calories and tastes great. I am going to show you how to make perfect popcorn on the stove every time in about 15 minutes. No burnt popcorn and very little un-popped kernels. Step 1: Prepare. Get everything together. You will need:\na suitable pan or pot.\n1 tablespoon of cooking oil\nuncooked popcorn\nSalt\nOther spices\nHeat the oil in the pan on a medium heat. My stove is marked from 1 to 6 and I use 4. Put 3 to 4 kernals (pips / seeds) in the pan before it heats up. Step 2: Cook. Cover the pan and wait until you hear the 3 or 4 kernals pop in the pan. Immediately turn the heat off, covers the pan evenly with popcorn kernals, put the lid back on and count to 30. Then turn the heat up again to 4. As soon as you hear the first popping start turn the heat one notch down. In my case to 3. Make sure there is only one even layer of popcorn kernals on the bottom of the pan when you put them in. Lift the lid slightly to the side. As soon as the popping starts to subside turn the heat down again. In my case to 2. Wait until there is no popping sound for 10 seconds then turn off the heat and take the pan off the stove.\nYour popcorn is done. Spice it and eat it.\u00a0 ", "images_list": ["make-perfect-popcorn-every-time_0", "make-perfect-popcorn-every-time_1", "make-perfect-popcorn-every-time_2"]} {"id": "RECIPE_832", "question": "In the process of making 'Perfect Popcorn,' what should you do immediately after you hear the first popping sound?", "provenance": [40539], "ground_truth": "After hearing the first popping sound, you should turn the heat one notch down.", "images_list": ["make-perfect-popcorn-every-time_2"]} {"id": "RECIPE_833", "question": "What\u2019s the best way to create those delightful Tau-nados that combine different pie fillings?", "provenance": [40541], "ground_truth": "Introduction: Tau-nados!. We aren't in Kansas anymore Dorothy...\nTau-nados are 2pi(e)\u00a0 twisters of deliciousness!!! These little babies seem to appear out of no-where and leave mouths watering in their wake! WARNING, they are dangerously addictive and hazardous to your health, so LOOK OUT!!!\nINGREDIENTS:\n2 pie fillings that you think would taste good together (mine was raspberry & peach)\nPie crust (purchased, or homemade)\nCinnamon sugar (I mix about 1/4 cup sugar with 1 tsp. cinnamon)\nA deep skillet, or Fryer\nEnough oil to fry them in.\nThat's right they are FRIED! I warned you they were hazardous to your health!\nOPTIONAL: You can also bake them as directed for your crust but the filling tends to bubble out a little when they are baked.\nTO MAKE:\n1. Roll out the pie crust.\n2. Spoon one of the fillings near the edge of the crust in a horizontal line.\n3. Roll the crust up starting at the end nearest the filling & stopping when the end is overlapped by about 1/4\"\n4. Cut remaining crust away from the rolled portion.\n5. Repeat this process with the second flavor of pie filling.\n6. With the overlapped portion facing down gently braid the 2 pie filled tubes together & pinch the ends closed.\n7 Heat your oil to 375*\n8. With the overlapped sides down, gently drop your Tau-nado into the hot oil to fry & cook it until golden brown. (gentle roll it over occasionally with a couple slotted spoons to ensure even cooking)\n9. Carefully remove it from the grease. ( I used 2 slotted spoons to gently lift mine from the oil)\u00a0\n10. Sprinkle it generously with your cinnamon sugar & let it cool.\nWith the THUNDERING of foot steps headed your way they will disappear in a FLASH!", "images_list": ["tau-nados_0"]} {"id": "RECIPE_834", "question": "How do you braid the pie-filled tubes when making 'Tau-nados'?", "provenance": [40541], "ground_truth": "To braid the pie-filled tubes when making 'Tau-nados,' you need to place the overlapped portion facing down, gently braid the two pie-filled tubes together, and pinch the ends closed.", "images_list": ["tau-nados_0"]} {"id": "RECIPE_835", "question": "What\u2019s the best way to prepare a fresh veggie tart that showcases vibrant vegetables?", "provenance": [40542], "ground_truth": "Introduction: Fresh Veggie Tart . If you're on a healthy eating path, fresh veggies have a regular appearance in your daily routine. With this recipe you can mix it up and serve your salad in the form of a savory tart!This tart is filled with simply fresh and juicy tomato slices stacked on a mixture of colorful veggies like chickpeas, onions, bell peppers, cucumbers, cilantro and mint. Healthy, cute, and creative!If you like my instructables, please vote for it in the Raw Food Contest. Step 1: Ingredients . To prepare this veggie tart you will need:1 tomato\u00bd bell pepper (I have used yellow bell peppers)\u00bd cucumberEqual quantity of chickpeas\u00bd white onionA wedge of lemonSome cilantro leavesSome mint leavesSalt to taste1 tsp. Vinegar Step 2: Chop and Mix Veggies. Cut a tomato into two equal halves. Thinly slice one half of the tomato and chop the other half into small pieces.Finely chop the onion, cucumber, bell pepper and cilantro.Mix all the chopped veggies and chickpeas in a small bowl/glass.Add 1 tsp. vinegar, salt to taste and squeeze a lemon wedge into the veggies and mix it well.Once you have mixed all the veggies in a glass, place a plate above the glass and holding them firmly together flip them upside down as shown in the picture. Gently lift up the glass from the plate to form a nice round shape of the veggies in the center of the plate. Step 3: Garnish and Serve !. After setting the veggies in the center of the plate, place the thinly sliced tomatoes over it and garnish it with some fresh mint and cilantro leaves.Enjoy this fresh and tasty Veggie Tart !", "images_list": ["fresh-veggie-tart_0", "fresh-veggie-tart_1", "fresh-veggie-tart_2", "fresh-veggie-tart_3"]} {"id": "RECIPE_836", "question": "What ingredients do I need to prepare a Fresh Veggie Tart, and which vegetables should I chop?", "provenance": [40542], "ground_truth": "To prepare a Fresh Veggie Tart, the ingredients required include 1 tomato, \u00bd bell pepper (preferably yellow), \u00bd cucumber, equal quantities of chickpeas, \u00bd white onion, a wedge of lemon, some cilantro leaves, some mint leaves, salt to taste, and 1 tsp. vinegar. The specific vegetables that should be chopped are the tomato, onion, cucumber, and bell pepper.", "images_list": ["fresh-veggie-tart_1"]} {"id": "RECIPE_837", "question": "What is the best way to prepare delicious choco-pucks that everyone will love?", "provenance": [40543], "ground_truth": "Introduction: Choco-pucks. Choco-puck recipe\n1/2 cup salted butter - softened\n3/4 cup brown sugar\n1/2 cup white granulated sugar\n1 tsp. baking soda\n1 tsp. baking powder\n3 tsp. vanilla extract\n2 eggs\n2 cups Hershey Mini-Kisses\n2 2/3 cup all-purpose flour\nPre-heat your oven to 350 degrees.\nMix all ingredients except for mini-kisses and flour together.\u00a0 Fold in flour and then add the mini-kisses.\u00a0 Pack a 1/3 measuring cup with dough to get the necessary puck shape.\u00a0 Bake on the center rack for 18 minutes.\u00a0 Let cool for 3.3 minutes before eating with ice cream.", "images_list": ["choco-pucks_0"]} {"id": "RECIPE_838", "question": "After mixing all the ingredients except for the mini-kisses and flour for making 'Choco-pucks,' what should you do next?", "provenance": [40543], "ground_truth": "Next, you should fold in the flour and then add the mini-kisses.", "images_list": ["choco-pucks_0"]} {"id": "RECIPE_839", "question": "What is the process for creating a delicious Asian chicken pizza with vibrant flavors?", "provenance": [40544], "ground_truth": "Introduction: Asian Chicken Pizza. This wonderful pizza is topped with lots of crunchy vegetables and has great Asian flavors.Ingredients 4 Rhodes Texas\u2122 Rolls or 6 Rhodes\u2122 Dinner Rolls, thawed to room temperature 1/4 cup hoisin sauce, divided 2 cups shredded rotisserie chicken 1 cup grated mozzarella cheese, divided 2 tablespoons green onions 1/3 cup yellow pepper strips 1/3 cup red pepper strips grated carrots chopped fresh cilantroInstructions Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 13-inch circle. Cover with plastic wrap and let rest 15 minutes. Remove wrap and place dough on a sprayed 12-inch pizza pan. Spread dough evenly with 2 tablespoons hoisin sauce. Combine chicken with remaining hoisin sauce and stir until evenly coated. Sprinkle crust with 2/3 cup cheese. Top with chicken, green onions, red and yellow peppers and remaining cheese. Bake at 425\u00b0F 8-12 minutes. Remove from oven and top with carrots and cilantro.Video Instructions: http://www.rhodesbread.com/recipes/view/2299", "images_list": ["asian-chicken-pizza_0"]} {"id": "RECIPE_840", "question": "After rolling the dough into a 13-inch circle and covering it with plastic wrap, what should you do next when making 'Asian Chicken Pizza'?", "provenance": [40544], "ground_truth": "After rolling the dough into a 13-inch circle and covering it with plastic wrap, you should let it rest for 15 minutes before placing it on a sprayed 12-inch pizza pan.", "images_list": ["asian-chicken-pizza_0"]} {"id": "RECIPE_841", "question": "How do you prepare the cookie crumb layer for 'Frozen Peppermint Cheesecake,' and what is the next step after pressing the crumbs into the pan?", "provenance": [40545], "ground_truth": "To prepare the cookie crumb layer for 'Frozen Peppermint Cheesecake,' you need to combine cookie crumbs, 1 cup mini chocolate chips, and sugar. After adding the butter and mixing well, press 2 cups of crumbs firmly on the bottom and part way up the sides of the prepared pan. Then, sprinkle about a 1/3 of the candies over the bottom and chill.", "images_list": ["frozen-peppermint-cheesecake_2"]} {"id": "RECIPE_842", "question": "What\u2019s the best way to create a simple and effective airlock for brewing at home?", "provenance": [40547], "ground_truth": "Introduction: Poor Man's Airlock. I have always been brewing in plastics bottles (not very professional, but for me it works without problems) and so I thought of some better way of getting CO2 out of the bottle and no oxygen in than capping the bottle and letting it squeeze when there's high pressure.\nThe liquid-filled airlocks are fine but making them is a horror and also, I was used to let bottles in cellar for long time until it's finished and sometimes I found out that it dried...\nSo there's one primitive airlock that needs no care.\nIt works just on two facts:\n1)There's still higher pressure in the bottle than outside (this works until yeast dies or runs out of sugar)\n2)Relative molecular weight of CO2 is 43.99 g/mol. Air has 25.93 g/mol. Result of this is when you have CO2 in bottle, it won't mix with air until wind blows into the bottle (at least for some time, due to diffusion). Step 1: Materials. OK, now what will we need: Step 2: Making the Base. First, take the sand paper.\nIf the cap has some imprint on it, sand it down so the cap is flat.\nIn the middle of the cap, use the sand paper and make it rough. It should not be smooth.\nNow we will drill three holes so that an M3 screw can be put in them.\nOne will be in middle and the other on opposite sides, place them near the inner cap circle.\nNow, rip off anything overlapping off the holes. Step 3: Placing Screws. Now, put M3 screws in the outter holes with head down.\nFrom top, put pads on them and then nuts.\nTighten until screws get \u00a0partially inside the plastic (this will deform the plastic a bit).\nThis will ensure they will be air-tight.\nLook at photos. Step 4: Making Spring Holder and Placing Spring. Now, cut a piece of metal. The shape of it is up to you, but rectangle is easiest.\nIts length should be about the same as cap's diameter.\nMake it wide enough so it won't break when you make 3 holes into it.\nUse rasp to make edges and corners round (for safety).\nNow drill into it 2 holes of M3 size in the same distance as the screws are placed in cap.\nBetween them, make another hole. Its size will vary, because you need to use screw big enough to hold the spring.\nNow, put a short screw in the middle hole.\nPut pad and nut into the spring and screw it together with spring holder.\nYou can see it on photos.\nNow just put the spring holder on screws and put nuts on them. Step 5: Making the \"valve\". Now, cut a rectangle out of rubber. It should be some rubber that doesn't bend very easily.\nI used pipe sealing rubber.\nIts width should be bigger than diameter of hole in cap.\nMake it longer than its width.\nPut some oil on the top of cap around the hole.\nIt should be some light oil with no smell, non-toxic. I would like to suggest you to use silicone oil.\n(It is often sold as spray, very good for this use)\nPut also a bit on the bottom of rubber.\nPut the rubber between the hole and spring. It should cover the hole and spring should be applying some force onto it.\nUse the nuts on screws to adjust the pressing force of spring.\nIt might be good to use some anti-corrosive or at least any protective paint on heads of the screws.\nThe rest which will not be inside the bottle doesn't need any paint, the silicone oil will be enough.Good luck in brewing!", "images_list": ["poor-mans-airlock_0", "poor-mans-airlock_1", "poor-mans-airlock_2", "poor-mans-airlock_3", "poor-mans-airlock_4", "poor-mans-airlock_5"]} {"id": "RECIPE_843", "question": "How should I position the M3 screws in the outer holes when making 'Poor Man's Airlock' to ensure it is air-tight?", "provenance": [40547], "ground_truth": "When making 'Poor Man's Airlock,' the M3 screws should be placed in the outer holes with the heads facing down. After placing pads on top of the screws, nuts should be tightened until the screws are partially embedded into the plastic, which will slightly deform it and create an air-tight seal.", "images_list": ["poor-mans-airlock_3"]} {"id": "RECIPE_844", "question": "What\u2019s the process for crafting a delicious Rice Krispie Treat Watermelon that combines fun and flavor?", "provenance": [40549], "ground_truth": "Introduction: Rice Krispie Treat Watermelon. \nWe were invited to a couple of 4th of July parties this year and needed a treat to bring. So I came up with the Rice Krispie Treat Watermelon. My kids love faux-foods, and this one we came up with on our own.\nStrawberry flavored marshmallow Rice Krispie treats with dried blueberry \"seeds\" covered with fondant. Step 1: Ingredients. I used the standard Rice Krispie Ceral Treat recipe. I had to double it to make mini watermelon. So buy 1 large box of cereal and 2 bags of strawberry marshmallows.\nYou still need to make in two separate batches to make it easier to handle.\nWatermelon Filling\n3 Tablespoons of butter\n6 Cups of Rice Krispie Treat Cereal\n1 10 oz. bag of Kraft Jet-Puffed Strawberry Marshmallows\n1/4 Cup of dried blueberries\nWatermelon Skin\n8 oz of mini marshmallows (half a bag)\n1 pound of powdered sugar\nwater\nshortening (for your hands) Step 2: Watermelon Skin. \nThe skin of the watermelon is made from fondant. Do not use pre-made fondant from a bucket. Make you own. The recipe I used is from Peggy Weaver's site.http://whatscookingamerica.net/PegW/Fondant.htm\nJust follow the directions on her site. It is the best tasting fondant and is easy to make. Once you have the base fondant made start adding color. I started with equal parts green and yellow. Add just a few drops at a time and work it in. Once you have a good yellowish-green put a third of it in a plastic bag. Now start darkening the remain 2/3 with more green and some blue. Again work in the colors a few drops at a time before adding more. If your green is too bright add a drop of red. Compare to you light green to judge your colors. Put the darker green in a baggie and place them in the refrigerator. Step 3: Watermelon Insides. Clean up from the previous step. I made my treats using the microwave. I first melted three tablespoons of butter. Then add one bag of StrawberryMallows and coat with butter. I heated them in 30 second increments. Stir in between each heating. After a minute most of them should be melted, if not continue to mix. There should be enough heat to melt the rest.\nI added about 5 drops of red food coloring, I wanted the inside to be a little more pink. Now add 6 cups of Rice Krispie Cereal. Stir them in with the dried blueberries. (Our first thought was to use chocolate chips, but they would have melted too easily.)\nSpread the mixture on to a greased cookie sheet to let it cool. Now repeat the recipe again and add the second batch on top of the first.\nWhen it has cooled enough to handle, roll it up into a log and cover with waxed paper. It needs to cool for an hour or longer. If it is too warm it will loose it's shape. Step 4: Forming the Melon. Use your hands and starting shaping in to melon. My wife thought it looked like raw hamburger and my daughter thought it looked like a brain. If it holds it shape then your are ready for the fondant. If it starts to sag, let it dry out some more.\nGet the fondant it out and knead it some. It will warm up quickly. Use powdered sugar to keep it from sticking to the counter and rolling pin.\nI used a piece of plastic wrap to get the size I need to roll out. Make sure your stripes are in the right direction. Step 5: Finshing Touches. Wrap the Rice Krispie shape up in the fondant and work out and seams. You can add more stripes over the green and just smooth them in. If it is getting sticky add a little powdered sugar and rub it in.\nIf you have it outside slice it quick, the humidity make the \"skin\" stick together. It may not be as refreshing as a good watermelon, but you can make them year round.", "images_list": ["rice-krispie-treat-watermelon_0", "rice-krispie-treat-watermelon_1", "rice-krispie-treat-watermelon_2", "rice-krispie-treat-watermelon_3", "rice-krispie-treat-watermelon_4", "rice-krispie-treat-watermelon_5"]} {"id": "RECIPE_845", "question": "What is the process for preparing the fondant to create the watermelon skin for 'Rice Krispie Treat Watermelon'?", "provenance": [40549], "ground_truth": "To prepare the fondant for 'Rice Krispie Treat Watermelon,' start by making your own fondant instead of using pre-made. Once you've made the base fondant, divide it into two portions. Mix equal parts of green and yellow to create a light yellowish-green color. Set aside one third of this mixture in a plastic bag. For the remaining two-thirds, darken it by adding more green and a few drops of blue. If the resulting green is too bright, add a drop of red to adjust the hue. Store the darker green fondant in a baggie in the refrigerator.", "images_list": ["rice-krispie-treat-watermelon_2"]} {"id": "RECIPE_846", "question": "What\u2019s the best way to prepare a spooky Zombie Halloween Pavlova that's sure to impress at any Halloween party?", "provenance": [40550], "ground_truth": "Introduction: Zombie Halloween Pavlova. When my family moved to Australia, one of the desserts I learned to make was a Pavlova. It may look like meringue but it's not. It has a crispy outer shell and inside is a marshmallow-like texture. It's a brilliant base for any toppings you can think of especially fresh fruits.For Halloween, I've concocted a Zombie themed Pavlova. Basically, his head is the Pavlova and up top is his exposed chocolate blood and raspberry brains. To add a bit of height, I added in some white chocolate bones. This is pretty easy to make and a fun treat for kids this coming Halloween. Step 1: Ingredients. Pavlova5 egg whites250 g white sugar2 teaspoons vinegar 1 Tablespoon cornstarchGreen food colour gelToppings:Chocolate Whipped Cream60 grams dark chocolate bar300 ml heavy cream2 Tablespoons sugara punnet of Raspberries ( You can add more fruits like strawberries)100 grams white chocolate barwriting icing: black, red, green, yellow Step 2: Pavlova. Preheat the oven to 150 degrees celsius. (I'm using a convection oven)Whisk the egg whites. When it becomes frothy as shown in the 2nd image, add in 2 spoonfuls of sugar at a time while whisking to dissolve and incorporate the sugar well.When the mixture is stiff and glossy, fold in the vinegar using a spatula.Fold in the green food colour gel a drop at a time until the colour is your desired shade of green. (It took about 3 to 4 drops to get a pastel green colour with mine.)Fold in the cornstarch.Prepare a parchment covered oven tray and place the mixture on top. Shape it into a round mound and flatten the top part.Lower the temperature to 100 degrees celsius as soon as you place it in the oven. Bake for 1 hour and 30 minutes and leave it in the oven until it cools down to room temperature. You will notice as it bakes, it will expand a bit. Also, the top part cracked but it's fine since it going to be covered with toppings. Step 3: White Chocolate Bones. Melt the white chocolate in a double boiler.On a parchment, take a spoonful and make a vertical line, then take another spoonful and add 2 round shapes on each end. Let this cool in the refrigerator until it hardens.Decorate the top part with red writing icing. Step 4: Chocolate Whipped Cream. In a sauce pan in moderate heat, place the sugar and half of the cream. When the sugar dissolves, place the cream in a bowl with the dark chocolate and stir until melted.When it is completely cooled down, add in the rest of the cream and whisk until it's thick and fluffy. Step 5: Assembly. Decorate the pavlova with writing icing. Pipe 2 yellow half arches for the eyeballs. Outline the eyes with black icing and place 2 dots for the pupils. Make another outline with green icing around the eyes and a horizontal line for the brow. Place the chocolate cream on top of the pavlova.Arrange the raspberries on top and the chocolate bones.Have a slice and enjoy your fruits of labor. ", "images_list": ["zombie-halloween-pavlova_0", "zombie-halloween-pavlova_2", "zombie-halloween-pavlova_3", "zombie-halloween-pavlova_4", "zombie-halloween-pavlova_5"]} {"id": "RECIPE_847", "question": "What is the process for preparing the egg whites and incorporating sugar when making 'Zombie Halloween Pavlova'?", "provenance": [40550], "ground_truth": "To make 'Zombie Halloween Pavlova,' you should whisk the egg whites until they become frothy. Then, add sugar in 2 spoonfuls at a time while whisking to dissolve and incorporate the sugar well.", "images_list": ["zombie-halloween-pavlova_2"]} {"id": "RECIPE_848", "question": "What should you do with the cinnamon sugar topping after mixing it for the CinnaRoll Blondies before placing the pan in the oven?", "provenance": [40551], "ground_truth": "After mixing the cinnamon sugar topping, you should sprinkle it over the top of the Blondies before placing the pan in the oven to bake.", "images_list": ["cinnaroll-blondies_7"]} {"id": "RECIPE_849", "question": "What are the essential steps to can cabbage successfully and preserve it for future use?", "provenance": [40552], "ground_truth": "Introduction: How to Can Cabbage . I have so much cabbage this year, I am canning it in batches. So far I have done 2 different recipes for cabbage; cabbage carrot coleslaw and cabbage sauerkraut. Step 1: Ingredients & Materials . You will Need:mason jars, bands and lidscanning potsauce pan cabbagecarrotsonionsmustard seed Celery seedwhite vinegar watersugar Step 2: Preparing the Food for Canning. Recipe for Cabbage carrot coleslaw Makes 6 (32oz jars)Ingredients:2 TSP mustard seed2 TSP Celery seed5-6 heads of cabbagebag of carrots shredded 2 large onions chopped6 cups sugar....(I only use 2 cups and make mine more of a dressing rather than a syrup).3/4 cups water3 cups white vinegar1. Chop cabbage, shred carrots and onions, mix and set to the side. 2. Prepare the syrup in a pot on medium heat . Add sugar, water, vinegar, mustard seed, and Celery seed to pot. 3. Add the boiling mixture to the bowl of vegetables. Mix well.4. Let sit for 5 mins.5. Add cabbage carrot mixture to each jar leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Step 3: Canning . Canning is a lot easier than most people think. I started 12 years ago with making pickles and jams. As I got better I started adding more can goods and then started to make up my own recipes. It's usually just a few simple steps....1. Prepare your jars and lids. 2. Prepare the food you want to can.3. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for,10- 20 minutes, depends on the food and recipe you are using. 4. Remove can or lid. Wait 5 more minutes then remove jars.5.Let jars cool and store! Step 4: Recipe Two- Canning Cabbage . Prep Time: 20 minsProcessing Time: 15 mins, plus 5 mins to cool. Recipe:Canned Cabbage recipe Makes 6 (500ml) jarsIngredients:3 to 4 med size heads of Cabbage1 teaspoon of Sugar for each jar1 teaspoon of Canning Salt each jar1 teaspoon White Vinegar each jar4 to 5 cups boilong Water1. Chopped cabbage in desired size/shape and place in jar.2. Prepare canner, jars and lids.3. In a large stainless steel saucepan add water. Bring to a boil over medium heat.4. Add a teaspoon of sugar, salt and vinegar to each jar.5. Add boiling water to each jar and cover beans leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Simular to sauerkraut. Step 5: Recipes . I also canned Dill beans, applesauce and a lot of other Vegetables from my garden. visit us at thefarmhousewitch.com to see more recipes and ideas! ", "images_list": ["how-to-can-cabbage_0", "how-to-can-cabbage_1", "how-to-can-cabbage_2", "how-to-can-cabbage_3", "how-to-can-cabbage_4", "how-to-can-cabbage_5"]} {"id": "RECIPE_850", "question": "What ingredients do I need to prepare the Canned Cabbage recipe, and how do I get the jars ready?", "provenance": [40552], "ground_truth": "For the Canned Cabbage recipe, you will need 3 to 4 medium size heads of cabbage, 1 teaspoon of sugar for each jar, 1 teaspoon of canning salt for each jar, 1 teaspoon of white vinegar for each jar, and 4 to 5 cups of boiling water. To prepare the jars, chop the cabbage into your desired size or shape and place it in each jar before adding the other ingredients.", "images_list": ["how-to-can-cabbage_4"]} {"id": "RECIPE_851", "question": "What is the process for preparing the frosting for a 'Character Cake for Non-Skilled People,' and what type of food coloring should be used?", "provenance": [40554], "ground_truth": "To prepare the frosting for a 'Character Cake for Non-Skilled People,' you should avoid whipped or light and fluffy frostings and use decorator or basic frosting instead. For coloring, it's recommended to use icing color, as regular food color can water down the frosting and make it more difficult to work with.", "images_list": ["character-cake-for-non-skilled-people_3"]} {"id": "RECIPE_852", "question": "What ingredients and preparation method do I need to bond six 'Excellent Muesli Bars' together?", "provenance": [40555], "ground_truth": "To bond six 'Excellent Muesli Bars' together, use 2 teaspoons of sugar, 1 large tablespoon of honey, and 1 tablespoon of olive oil. Prepare them by bringing these ingredients to a boil in a small saucepan, then adding the muesli and stirring vigorously as it browns.", "images_list": ["excellent-museli-bars_4"]} {"id": "RECIPE_853", "question": "What are the essential steps to craft a delightful Liquid Apple Pie drink that captures the essence of apple pie?", "provenance": [40556], "ground_truth": "Introduction: Liquid Apple Pie (xxx). I first heard about this drink on a TV show I like \"Justified\", it intrigued me enough to look it up online. Incidentally, this recipe barely resembles the drink from the show as moonshiners just mix their moonshine 50/50 with apple juice. Anyway, there are a litany of recipes for the drink all over online, but this is a blending of multiple recipes and of course plenty of trial and error, even though my 1st batch was perhaps the best I've ever made.The name \"Apple Pie\" hits the nail on the head as each drink tastes exactly like a bite of apple pie. Even better, this drink has enough booze to warm you up during the cold nights of the Holidays I make it for, especially Thanksgiving and Christmas. But perhaps most surprising is even with the considerable amount of grain alcohol (essentially legal moonshine) in this recipe you can barely tell there is any alcohol in it at all as long as you let it age a little. The taste right after you make it barely resembles the finished taste after a week of aging.I promise any holiday gathering you serve this at or bring to will make you the toast of the party. I give small mason jars of this for Christmas gifts. I rarely get very much of it because as soon as word is out I have a batch, you would think I won the lotto with all the friends and family who come out of the woodwork.Fair warning in advance, this isn't something you make on a whim. The amount of time it takes to make and age relegates it to special occasions rather than random cravings. Step 1: Gather Ingredients. 1 Gallon Apple Cider*If you notice in the picture, the cider I used was lightly colored and cloudy, as a result the finished product wasn't as pretty as usual. *Keep in mind that some cider's have more sediment than others, if you get a sediment heavy variety, you might want to strain the finished product through cheese cloth.1 Gallon Apple Juice4 Cups Granulated Sugar(Haven't tried raw sugar, but have high hopes for it)1 Tbs. Vanilla Extract6-10 Cinnamon Sticks1 750 ml Bottle Everclear (180 proof grain alcohol)*White Rum +50% volume can be substituted*But Everclear gives better results and it takes less1 Apple(Optional) Step 2: Combine 1st Set of Ingredients. Turn stove to setting 8 out of 10In large stockpot combine:Apple JuiceKeep Empty Jug for laterApple CiderKeep Empty Jug for laterVanilla ExtractCinnamon Sticks (6 of them)Sugar(Wait until the mixture is steaming to add the sugar. Add the sugar slowly while stirring)You should still haveLiquor6 of the cinnamon sticks*This is mostly decoration, but also increases the cinnamon profile slightly1 apple (optional)*This is strictly decoration to have in the serving container, especially if it is see through, I personally don't like to include it, but my mom does Step 3: Heating. Keep stockpot uncovered Adjust heat if necessaryEssentially you want steaming and almost a low rolling boil, you shouldn't see bubbles forming and rushing up from bottom of pot, but you should see the liquid rolling at the surface making it look semi-turbulentThe length of time to leave on the stove is largely choiceAt minimum, heat until the cinnamon sticks unroll most of the wayThe longer you heat, the more volume you lose and the richer the flavor I recommend 4-6 hrs. Step 4: Cooling. Remove stockpot from heatLeave it in the stockpot, separating it out into the storage containers at this point will cause problems(You would not believe the blooper reel I could put together)Separating into various containers will come later Let stand until the product reaches room temperatureMoving on to the next step while the product is still hot will result in evaporation of the alcohol(Once I moved on to the next step while product was still being heated on stove, and another time right after I took it off the stove, this is a bigger problem than you would think since you can't add alcohol to taste, as aging is critical, so any change in alcohol content will result in you waiting the entire aging time without knowing if it is too strong or too weak.)Remove the used cinnamon sticks from the pot Step 5: Add Liquor . With the product cooled to at least room temperature (cooler is better)Pour the liquor into the mixture slowlyHave grain alcohol splash into your eye, and you will appreciate the slowly part of this step Step 6: Bottle for Aging. Regardless of how you intend on serving it, the two best choices for bottling during the aging processPour into 2 gallon jugsBecause of all the volume loss from the heating stage, the entire concoction, even with the booze added should fit back into the two gallon jugs left over from the Apple Juice and Apple Cider if you so choose.Pour into smaller bottlesI have used old small liquor bottles I had keptGood option for gift giving, just throw a bow on itThis facilitates your rationing so you don't run out unexpectedlyApple cider often has sediment in it, add in the sediment that can come off of the cinnamon sticks and you can have a significant amount of foreign material left at the bottom of your containers. This can be off putting to some so if you like, you can put cheese cloth in the funnel when bottling the product to get rid of it.*This is the only time I have tried this and while it is a pain in the backside, it filtered it out exceptionally wellAdd cinnamon sticks to the bottles whether they are the final product, or just being used for the aging processLet set undisturbed for at least 5 days, although I consider a week the minimum.The product must remain cool during aging and storage thereafter.The longer you leave it to age the better the flavor up to 10 days, at that point aging will no longer change the product.The longer you leave it to age the less you notice the presence of alcohol up to 10 days, at that point the drink is what it is.I wish I could tell you how long the shelf life it, but it never lasts long, even when I manage not to suck it all down, as soon as the word gets out I have a batch, friends and family suddenly flood through doors and windows, so the longest I have ever stored it was one of the bottles I gave as a present that was stored for 3 weeks after I let it age a little more than 1 week. So I can guarantee that it is safe and good for at least 4 weeks as long as you keep it coldSince this drink is most popular during the colder months, depending on where you live you could get away with storing it in the garage. If not, the fridge is your only choice Step 7: Serving. As discussed earlier, it can be given in small bottles as gifts and of course can be consumed directly from the bottle, even with the cinnamon stick still in it. Or a similar way that has gotten a much better response is to put in small mason jars with decorative fabric over the lid, under the ring, with a ribbon glued around the ring, of course each jar has its own cinnamon stickWhen we are hosting parties, we have a large glass jug in the shape of an apple with a spout at the bottom. When serving this way, of course add cinnamon sticks, but if you choose you can include apple wedges as well for decoration. I prefer the flavor better when served cold, even in the cold weather the drink warms you up all on its own, some prefer it room temp and some prefer it warmed slightly, decide for yourself.When done properly, even with the large amount of grain alcohol, more than a few people have had no idea that it contained alcohol. But it is in there, so be careful, it is stronger than the average cocktail.My favorite holidays to make this for are Halloween, Thanksgiving, Christmas/Christmas Eve, New Years and the only warm weather holiday, the 4th of July(after all, what's more American than Apple Pie? especially with booze in it)", "images_list": ["liquid-apple-pie-xxx_0", "liquid-apple-pie-xxx_1", "liquid-apple-pie-xxx_2", "liquid-apple-pie-xxx_3", "liquid-apple-pie-xxx_5", "liquid-apple-pie-xxx_6"]} {"id": "RECIPE_854", "question": "When preparing 'Liquid Apple Pie (xxx),' how long should you allow the mixture to cool before adding the liquor, and why is that crucial?", "provenance": [40556], "ground_truth": "When preparing 'Liquid Apple Pie (xxx),' you should allow the mixture to cool until it reaches room temperature before adding the liquor. This is crucial because adding liquor while the mixture is still hot can lead to evaporation of the alcohol, affecting both the flavor and alcohol content of the final product.", "images_list": []} {"id": "RECIPE_855", "question": "In the process of making personalized candy bars, how do you melt the chocolate using a double boiler?", "provenance": [40557], "ground_truth": "To make personalized candy bars, you melt the chocolate using a double boiler by filling the bottom pan with water and bringing it to a boil, then placing a bowl on top to gently melt the chocolate until it is smooth and shiny.", "images_list": ["how-to-make-personalized-candy-bars_2"]} {"id": "RECIPE_856", "question": "What\u2019s the best way to prepare a deliciously healthy fettuccine using hidden vegetables?", "provenance": [40558], "ground_truth": "Introduction: Healthy Fettuccine With Hidden Vegetables. Do you want a savory fettuccine alfredo recipe that doesn't have all the calories and fat?\u00a0 If so, this healthy fettuccine recipe uses pureed cauliflower as a faux-creamy base instead of all the unhealthy cream and butter that you'll see in other recipes.\u00a0 I normally cook for a very picky eater every night who hates cauliflower.\u00a0 He absolutely LOVES this recipe and still doesn't know it's made with a vegetable that he absolutely hates. He even went back for seconds! I'm going to keep this secret for as long as I can.\u00a0 I hope you like this recipe! Step 1: What You'll Need:. 1 pound Fettuccine 4 cups Cauliflower (cut into large chunks) 2 cup Milk 2 tablespoons Butter 2 large Shallots (finely minced) 1/2 cup White Wine 1/2 cup Parmigiano-Reggiano (freshly grated) 1/4 teaspoon cayenne pepper 1/3 cup Parsley (chopped) Olive Oil Salt and Pepper Step 2: Cooking the Creamy Cauliflower. Place half the milk and the cauliflower in a large sauce pot and season with salt and pepper. Bring up to a boil and reduce to a simmer, cover and cook until fork tender, about 8 to 10 minutes. Using a slotted utensil, transfer the cauliflower to a blender. Add the leftover milk from the pot and add the additional cup to make a creamy puree. Add the butter and continue blending until smooth. Taste and adjust seasoning. Step 3: Cook the Pasta. Bring a large pot of water to a boil and season generously with salt. \u00a0Cook the pasta one minute less than the packaged instructions. \u00a0Don't drain the water that cooked the pasta. \u00a0This will come in handy later. Step 4: It's All Coming Together Now.... While the pasta is cooking, place a large saute pan over medium heat and add 1 to 2 tablespoons of olive oil. Add the shallots and season with salt and cook for 2 to 3 minutes, or until slightly tender. Deglaze with the white wine. Reduce by half, about 1 to 2 minutes. Add the cauliflower puree and loosen with about 1/3 cup of pasta water. \u00a0Add the pasta. Step 5: . Add a few sprinkles of cayette pepper. \u00a0Toss the pasta again and add more cooking water if the pasta seems too dry. Add the Parmigiano and parsley and toss to coat. Serve and enjoy!", "images_list": ["healthy-fettuccine-with-hidden-vegetables_0", "healthy-fettuccine-with-hidden-vegetables_1", "healthy-fettuccine-with-hidden-vegetables_2", "healthy-fettuccine-with-hidden-vegetables_3", "healthy-fettuccine-with-hidden-vegetables_4", "healthy-fettuccine-with-hidden-vegetables_5"]} {"id": "RECIPE_857", "question": "How do you prepare the creamy cauliflower base for 'Healthy Fettuccine With Hidden Vegetables' and what ingredients do you use to make it smooth?", "provenance": [40558], "ground_truth": "To prepare the creamy cauliflower base for 'Healthy Fettuccine With Hidden Vegetables,' you first place half the milk and cauliflower in a large sauce pot, seasoning the mixture with salt and pepper. After bringing it to a boil, you reduce to a simmer and cover, cooking until the cauliflower is fork tender. You then transfer the cooked cauliflower to a blender, adding in the remaining milk and butter, and blend until you achieve a smooth consistency.", "images_list": ["healthy-fettuccine-with-hidden-vegetables_2"]} {"id": "RECIPE_858", "question": "What is the first step in making 'Bonfire Cupcakes,' and how can I achieve a light and smooth frosting?", "provenance": [40559], "ground_truth": "The first step in making 'Bonfire Cupcakes' is to beat together the butter, icing sugar, and vanilla extract. To achieve a light and smooth frosting, start beating slowly to avoid a cloud of icing sugar, then increase to high speed and beat for several minutes until the mixture is really light and smooth.", "images_list": ["how-to-make-bonfire-cupcakes_1"]} {"id": "RECIPE_859", "question": "What should you do with the canned mango before using it in the 'Tropicoco Bar' recipe?", "provenance": [40560], "ground_truth": "Before using the canned mango for 'Tropicoco Bar,' you should take the lid off the canned mango and discard the syrup.", "images_list": ["tropicoco-bar_2"]} {"id": "RECIPE_860", "question": "What is the best way to prepare a delightful snack with cheese and carrots?", "provenance": [40561], "ground_truth": "Introduction: CheeseCarrotts. Super easy, very fast and delicious!Cut the carrots in slices.Cut cheese in sices.Put the cheese slices on top of the carrot slices.Enjoy this healthy and amazing snack!!!Some people feels weird when they see it, but please try it before judging and you will not regreat it!!!", "images_list": ["cheesecarrotts_0"]} {"id": "RECIPE_861", "question": "What are the steps to prepare the 'CheeseCarrotts' snack?", "provenance": [40561], "ground_truth": "To prepare the 'CheeseCarrotts' snack, first cut the carrots into slices, then cut the cheese into slices. Finally, place the cheese slices on top of the carrot slices.", "images_list": ["cheesecarrotts_0"]} {"id": "RECIPE_862", "question": "What is the procedure for mixing the bacon bits and dry ingredients in a food processor when making 'Candied Pig-Nuts'?", "provenance": [40562], "ground_truth": "To mix the bacon bits and dry ingredients in a food processor for making 'Candied Pig-Nuts,' add the cooled bacon along with white sugar, brown sugar, and ground cinnamon to the food processor. Pulse to blend until the bacon is finely chopped, about the size of half a grain of white rice. Then, transfer approximately 3/4 of this mixture to a large bowl while reserving the remainder in the food processor.", "images_list": ["candied-pig-nuts_4"]} {"id": "RECIPE_863", "question": "What is the best way to prepare a delicious tartar sauce similar to what you'd find at The Groper and His Wife?", "provenance": [40563], "ground_truth": "Introduction: Tartar Sauce (The Groper and His Wife Copycat Recipe) . In Perth, one of our favourite things to do is have fish and chips down at the beach and one of my favourite places is called the Groper and his Wife. They have the most incredible fish and chips but more importantly is the tartar sauce you get to dip your crispy chips and fish in.This is my version of their incredible tartar sauce and I hope that you enjoy it to! Step 1: Ingredients. - 1 1/4 Cup mayonaise- 1 Medium dill pickle (or about 1/4 cup chopped)- 1 tsp Dijon mustard- 1 Large spring onion- 1-2 Tbsp lemon juice (fresh squeezed)- 1 1/2 Tbsp drained capers- *Optional* 1/4 tsp hot sauce Step 2: Equipment. - 1 Mixing bowl- Chopping board- Chopping Knife Step 3: Chop the Ingredients. This recipe is great because you can change it to suit your taste. To start chop the capers, pickles and spring onion as fine or chunky as you like. I like my tartar sauce fairly fine as to not have an overpowering taste of pickle or caper. if you were to chop it chunkier you will taste these easier. Step 4: Mix All Together. Once you have chopped your ingredients place the mayonaise, onion, capers, pickles, lemon juice**, mustard, hot sauce and salt and pepper in a mixing bowl. Mix the ingredients together and frefridgerate at least 2 hours.**Add a base of 1 Tbsp lemon juice for flavour. add more to give your sauce a more tangy taste** Step 5: Serve/Storage. The tartar sauce should stay in the fridge until being served. The best taste is when it has been for at least 2 hours in the fridge after being made.Keep it stored in an air tight container for up to a week in the frigde.", "images_list": ["tartar-sauce-the-groper-and-his-wife-copycat-recip_0", "tartar-sauce-the-groper-and-his-wife-copycat-recip_1", "tartar-sauce-the-groper-and-his-wife-copycat-recip_2", "tartar-sauce-the-groper-and-his-wife-copycat-recip_3", "tartar-sauce-the-groper-and-his-wife-copycat-recip_4", "tartar-sauce-the-groper-and-his-wife-copycat-recip_5"]} {"id": "RECIPE_864", "question": "What are the ingredients required to make 'Tartar Sauce (The Groper and His Wife Copycat Recipe)'?", "provenance": [40563], "ground_truth": "The ingredients required to make 'Tartar Sauce (The Groper and His Wife Copycat Recipe)' include 1 1/4 cup mayonnaise, 1 medium dill pickle (or about 1/4 cup chopped), 1 teaspoon Dijon mustard, 1 large spring onion, 1-2 tablespoons of fresh squeezed lemon juice, and 1 1/2 tablespoons drained capers. You can also add 1/4 teaspoon of hot sauce as an optional ingredient.", "images_list": ["tartar-sauce-the-groper-and-his-wife-copycat-recip_1"]} {"id": "RECIPE_865", "question": "What should be done to the butter before combining it with sugar powder when making coffee bean cookies?", "provenance": [40564], "ground_truth": "Before combining the butter with sugar powder when making coffee bean cookies, the butter should be softened but not melted.", "images_list": ["coffee-bean-cookies_2"]} {"id": "RECIPE_866", "question": "What is the best way to whip up some delicious chocolate truffles that are both sugar-free and quick to make?", "provenance": [40565], "ground_truth": "Introduction: Sugar Free 5-Minute Chocolate Truffles. Do you know which part of the year is best? Christmas :-) and what is the best sugar free treat? Mine delicious christmas chocolate balls. These truffles are hand-made, no bake and gluten free treat from heaven. Absence of sugar makes them also very healthy.So what is secret behind my very favorite chocolate truffles recipe? 1) Get best cacao powder you can get, it will make recipe much more delicious 2) Pick top grade dried dates 3) Get fresh cinnamon 4) And it is time to make chocolate truffles Step 1: Check Video :-). Ingredients200g/7oz dried dates 3-4 tbsp top grade cacao powder CinnamonInstructions Cut dates into small pieces You can also mix them but remove all nuts from dates In bowl mix chopped dates and cacao powder Mix well by hands until you make nice smooth huge christmas chocolate truffle :-) Divide into halves 3 times (make 8 pieces) Roll out spheres Cover them in cinnamonIf you enjoy my recipes make sure you visit my 7 Diet Meals blog and subscribe to my YouTube channel!", "images_list": []} {"id": "RECIPE_867", "question": "What should you do to the dried dates before mixing them with cacao powder for making 'Sugar Free 5-Minute Chocolate Truffles'?", "provenance": [40565], "ground_truth": "Before mixing the dried dates with cacao powder for 'Sugar Free 5-Minute Chocolate Truffles,' you should cut the dates into small pieces or mix them, ensuring to remove all nuts from the dates.", "images_list": []} {"id": "RECIPE_868", "question": "What\u2019s the best way to whip up a tasty batch of honey lemon granola?", "provenance": [40566], "ground_truth": "Introduction: Honey Lemon Granola. This is a very delicious granola recipe! You can put it over yogurt or with fruit . Ingredients :-4 cups quick or old fashioned oats (360g)- 1/2 cup honey (168 g)- 1/4 cup lemon juice (60 ml)- 1/4 cup canola oil ( 60ml)Instructions:Preheat oven to 325*F. Measure out 1/4 cup lemon juice and 1/2 cup honey. Mix together with fork until thoroughly combined. - to a large bowl add oats . Add honey mixture and oil . Stir together completely. - pour into a pan and bake for 25-30 minutes or until slightly brown . Make sure to STIR every 10 MINUTES! ", "images_list": ["honey-lemon-granola_0"]} {"id": "RECIPE_869", "question": "While baking 'Honey Lemon Granola,' what specific action should be taken every 10 minutes?", "provenance": [40566], "ground_truth": "While baking 'Honey Lemon Granola,' the mixture should be stirred every 10 minutes to ensure it bakes evenly and browns properly.", "images_list": ["honey-lemon-granola_0"]} {"id": "RECIPE_870", "question": "What\u2019s the best way to create a stunning Floral Tentacle Cake that combines intricate flowers and unique tentacles?", "provenance": [40567], "ground_truth": "Introduction: Floral Tentacle Cake. This is a triple citrus pound cake with vanilla bean buttercream and salted caramel balsamic strawberry filling and it is decorated with an obscene amount of handcrafted flowers and tentacles. This cake was made for my pal Sydney for her 40th. Her nickname is Squidney and her favorite flowers are wildflowers, so I used flowers to represent where she's from: California poppies and billy balls and Texas yellow roses mixed in with wild roses, lily leaves, ivy and filler flowers.We're going to focus on how to make edible flora and aquatic fauna from gum paste.Gum paste (sugar paste) is like adult play doh. It has incredible capacity for fine detailing much like sculpey. You can roll it out paper thin and tool it with fine detail in a way you can not with chocolate or fondant. You can create life like objects with gum paste. Look at how crazy this guy is! Soooo good! Look how good you can get if this was you job!Making a lot of flowers takes time as you make each petal individually. It's a rather meditative practice. the cake pictured here took about 6 hours in sculpting time.Gum paste is more brittle than fondant when it dries. It is not delicious to eat, so I don't even bother making it from scratch, although it is easy to make. Gum paste dries fast and hard, so you have to know what you are doing but it also is not difficult to sculpt with. This is actually an ok first project to learn with, since you use a variety of different methods to make flowers and it takes very little practiced skill. You do not need to make the exact flowers I make. Use what tools you have on hand, the techniques are similar for a wide variety of decor. A lily is very similar to an orchid or poppy in how it is constructed. You can guesstimate how to make any flower after you see how the techniques work.For this gum paste tutorial you need specialized tools but you can fudge it ok with some kitchen items:a bucket of gum paste. I get a pound of Satin Ice brand paste. It seems to last forever if wrapped up tight. corn starch (powdered sugar works too) shortening modeling tools: ball rollers, (you can use a kit like Wilton or clay modeling tools dedicated to kitchen use. I had an old wilton kit with the plastic green tools. The nicer end ones are made of metal. They all work very similarly.) thin foams for rolling out petals food safe floral wire, tape and stamen assortment toothpicks cookie cutter shapes for petals and leaves plastic leaf veining form for leaves flower punch molder rolling pin egg carton or very small bowls (I used some spoons too) to let the flowers dry in a supported cup shape gel coloring pastes (not liquid color)Here are some tips for working with gum paste:work with small amounts because it dries out fast. I keep small bits rolled up in balls under a glass. I also store petals and leaves under a glass until it is time to detail them. rub shortening on gum paste if it dries out. Coat it with small bit of corn starch if it is too greasy, if hand mixing darker colors, use gloves. don't rush. Make these weeks in advance. It is better this way as they need to dry out sometimes for a week anyway to stiffen up and if you are a beginner very often after the drying period bits with crack and fall off and you might need to make more. try to make more items than you need as delicate flowers are fragile. You will have unsuccessful flowers. I have about a 10% throw away rate with this batch. Step 1: Gum Paste Wild Roses. With a toothpick, tint a tiny thumb size bit of gum paste a pale yellow color. I use gel coloring paste so that it doe not affect the rigidity of the gum paste. 1. Roll small balls of yellow gum paste in your palms, paying attention to smoothness. cut your stamen to under half an inch and stick them in the balls. I used around 7 stamens for each ball.Each wild rose will have five petals. Make an extra petal for each rose so you can select the best one.2. To make petals, roll out your gum paste from the center to the edges to under 1/8 inch thick and use a petal shaped cutter to punch out your petals. There are two kinds of foams we will use for these flowers. The purple one is similar to kid's craft foam, dense and gives very little for applying pressure. we use this to thin out the petal. The pink foam is less dense and has a lot of give and is ideal for rippling the edges for a realistic petal appearance. 3. Place each petal on the harder purple gum paste foam first and roll it out with a ball modeler. Press in the middle first and roll it to wards the edges in a moon shape. You are trying to indent a petal shape very similar to the curvature of your own cupped palm. I leave a little extra gum paste around the edges so I can have more to work with for the next step.4. On the pink foam, use the same ball roller to press out the edges to create a rippled effect.5. Make a finger's amount of dusty green gum paste. Roll it out and punch out a few calyx shapes.I used spoons to create a cupping supportive shape for the roses to dry on. You could use small bowls or egg crates. I like having a little variety in the slope. the larger your vessel the more open your flower will be.6. While your petals sit for a few minutes, mix up gum paste glue. This is just pinching off a tiny bit of the gum paste and stirring water. My ratio is about a thumb nail ball of gum paste to a 1/4 cup of warm water. 7. Place the green calyx on the measuring spoon or cup. Wit ha small paint brush dab the center with your glue. add each white petal on one by one, overlapping just slightly every time you add a petal. Use the glue on the areas where the petals overlap. Brush on more glue in the center and lightly press your yellow ball in the center.8. Hope for the best. 9. Get floral wire and make a little hook on the end. Burn it on the stove so it is hot. press it into the bottom of your flower so it melts through and \"hooks\" in the thickest part. the gum paste should melt around it forming a permanent tomb for the wire.These took two days to dry because the center of the balls take a little bit. if a petal falls off use one of your spares to glue a fresh one back on. Step 2: Gum Paste Tentacles. Oh my god this was monotonous to do. Look. I'm NOT a zen person. I can not really meditate. All that chat about meditating before is a big lie. I can't yoga. I just can't. If you are all namaste about stuff, this is gonna work out great for you. If not, just make a floral cake. No one will judge you. Tentacles are cool to look at though, and without them this cake would be a boring normal floral cake. I guess I lied about judging. Make the tentacles! You can do it!1.Mix up a fist and a half of fondant to a weird sickly squid color. You'll probably want to mix some red with brown and purple or blue. Mix a half a fist of gum paste to a weird underwater squid purple color these are for the suction cups.2.Roll out various sizes of squid tentacles using your pal. this is similar to making your average play doh snake shape. Taper one side, and using the side of your finger make an indentation right through the middle of the tentacle.Curl them in different shapes to evoke cephalopod movements.3.Roll out hundreds upon hundreds of tiny little purple balls.We're talking small like the size of a peppercorn. Hundreds. So many hundreds of these....4. Brush some glue on the tentacle. Using the modeling tool that is shaped like a \"nub,\" press each tentacle into the tentacle indentation. Parallel zippering looks most natural. Dry these out for a couple of days. when you finally place them on your cake you'll find that some look better flat and some can add a lot of drama and dimension when placed vertically. Step 3: Gum Paste Flowers and Leaves. Make more! Tons more.Ivy leaves and other leaves can be cut out with cookie cutter shapes and used as is or with a little floral wire . To attach floral wire to thin pieces jsut use a little extra pinch of gum paste on the back.roses can be made by rolling a ball around floral wire in a teardrop shape and attaching individual shaped petals one it one by one.Poppies were made just like the wild rose but I rolled the style in actual poppy seeds. Yup! Pretty cool. I also mixed a little gel dye and water up to brush on the petals to add color variation. I let some dry out in jar lids and some in measuring cups to have variance in bloom shapes.The small blue and white flowers were made by pressing gum paste in a typical wilton flower mold and popping a hooked wire in the center. these were made into bunches using floral tape. be sure to used food safe floral tape. The daisies were made with a daisy shape cutter and the centers were made with a style mold.The billy balls are rolled into balls and rolled over a bumpy plastic texturizer to create the feel of pollen. These balls were also hooked on to heated floral wire and were dried upside down on my dish rack.To create floral texture for large leaves, you cut the leaves out first then press them against the veining molds before you shape them very gently on the foams. If you want them on floral wire, you can stick the floral wires directly into balls of gum paste and roll it out after, in order to have a very stable leaf on a wire that is thin. use up your gum paste completely by making spirals and x-tra decorative elements. Step 4: Bake, Fill and Ice a Cake. For this cake, I baked two vanilla pound cakes with orange, lemon and lime zest. I cut the cakes in half and lopped off their puffy tops for nice flat layering.The icing was a standard vanilla buttercream, but I scraped some fresh vanilla bean in.The strawberry filling was out of control however- salted caramel balsamic strawberry filling which I made up completely.two pounds of strawberriesone cup of sugarvery fancy balsamic vinegarrest of the scraped vanilla podsaltapricot jamI a saucepan melt you sugar down into a syrup and watch for ait to turn a medium gold caramel. Add half you strawberries in and simmer until it reduces into sexy jam. This took a good twenty minutes. Fold the rest of your sliced fresh strawberries into the hot jam and add a couple of spoons of apricot jam. Douse with a heavy pour of balsamic and a tablespoon of salt.To ice your cake it is best to pipe a thick circle of frosting to act as a barrier for your strawberries which are going to leak into your cake.Layer it up and frost the outside with an offset spatula. I always frost a thin crumb coat on first and refrigerate the cake for 15 mins before doing an other layer, but since we are covering this in fondant it is not as important. Step 5: Decorate Cake. Cover your cake in fondant.Do not use gum paste. fondant is soft and pliable. I usually serve my cakes by peeling the fondant off first unless someone is into eating it for some reason. fondant is not just a decorative element. it keeps your cakes study and moist and it is so great when you are transporting a cake and it has to sit around before cutting.Stick all your decor on the cake. You will want to use your glue for the flat pieces but in some cases it might be best to use a little butter cream icing. A lot of the flowers and leaves are not able to sit flush on the curved surface of the cake. icing helps that.Surprisingly, I had used the leftover bits of gum paste to shape small spirals and curly wiggle shapes. These were very useful in adding dimension and filling up empty space.So pretty! Much oooh. Much Aaaaah.", "images_list": ["floral-tentacle-cake_0", "floral-tentacle-cake_1", "floral-tentacle-cake_2", "floral-tentacle-cake_3", "floral-tentacle-cake_4", "floral-tentacle-cake_5"]} {"id": "RECIPE_871", "question": "What is the process for preparing the petals when making wild roses for the 'Floral Tentacle Cake'?", "provenance": [40567], "ground_truth": "To prepare the petals for wild roses in the 'Floral Tentacle Cake,' roll out gum paste to under 1/8 inch thick and use a petal-shaped cutter to punch out five petals for each rose, plus an extra petal. Each petal is then thinned out on a harder purple foam before using a ball modeler to shape the petals, followed by using a pink foam to create a rippled effect on the edges.", "images_list": ["floral-tentacle-cake_1"]} {"id": "RECIPE_872", "question": "What\u2019s the best way to prepare a delicious creamed rice dessert that warms you up on a cold evening?", "provenance": [40568], "ground_truth": "Introduction: Creamed Rice. this is a sweet, simple dessert thats great for cold winter evenings. it can be made with ingredients that you almost always have lying around and is a wonderful blank canvas for toppings and additions!!!\ni got the recipe for this in the cooking: a commonsense guide cookbook\ni have made a few adjustments myself, and you might too depending on your own personal tastes\nthis is my first entry into the Dessert Contest, so if you like it, I'd appreciate a vote :D Step 1: The Simple Ingredients. one thing i love about this recipe is you can almost always be certain you'll have the ingredients! you'd never believe that a few simple, rather bland ingredients make such a sweet, creamy dessert!!!!YOU WILL NEED\n90g short-gran rice (i use about 100g of jasmine rice)\n1litre of milk ( i use full cream)\n1/2 cup caster sugar (you can use white and i add a bit more!)\n1 teaspoon vanilla essence\nta-da! thats all you'll needEQUIPTMENT\nlarge saucepan\nvarious measuring cups (see above to be specific)\na teaspoon measure\ncolander\na wooden spoon or spatula Step 2: Begin..... take your large saucepan and pour one litre of milk in, this step will be much easier i you have measurements on your saucepan or a two cup measure! i use full cream milk and am not sure how other milk or milk substitutes will work. if you try another milk, please do let me know :D\nAdd the sugar and vanilla, place over medium heat and heat until it is almost boiling, stirring occasionally\u00a0 to help sugar dissolve and not burn\nWARNING: watch your mixture as it begins to boil as the milk sometimes reacts or something and turns into a strange cream-textured frothing mess that may boil over! if you see the milk rapidly rising (it does this in seconds) simply pull it off the heat, and/or clap a lid over it! once its calmed down after a few minutes,you can put it back Step 3: Add the Rice. Rinse your rice in a colander or a strainer (if your colanders holes are too big). drain it well before adding to your almost-boiling milk mixture. stir until it begins properly boiling (the book says \"return to the boil\"..when it only \"nearly boils\"?)\nlower the heat so it simmers and walk away! yes! you only need to come in every little while and stir it a bit!\ncook for roughly one hour or until the rice is tender and has soaked up most of the milk (the mixture should be nice and\u00a0 thick)\nyou may also need to add more milk during/after cooking as the rice may soak up to much and become dry\nwhen you add the rice you can also add a variety of other ingredients such as\nsultanas\ngrated orange rind\nother dried fruit\n( i myself have only tried sultanas) Step 4: Serve and Enjoy!. now your done! all you need to do is spoon it into individual bowls and serve with cream and/or whatever toppings you like!\nneed some suggestions? you could try...\nchocolate chips\npowdered cinnamon (one of my favorites)\njams\nchopped fruit\nberries\nhoney, maple syrup or golden syrup\nor anything you like!!!!!\nplease post any comments, questions or suggestions :D\nand if you like it, please vote!", "images_list": ["creamed-rice_0", "creamed-rice_1", "creamed-rice_2", "creamed-rice_3", "creamed-rice_4"]} {"id": "RECIPE_873", "question": "For making 'Creamed Rice,' what steps should be taken to prepare the rice before incorporating it into the milk mixture, and how long should it be cooked?", "provenance": [40568], "ground_truth": "To prepare the rice for 'Creamed Rice,' it should be rinsed in a colander or strainer and drained well before being added to the milk mixture. It should then be cooked for roughly one hour or until the rice is tender and has absorbed most of the milk.", "images_list": ["creamed-rice_3"]} {"id": "RECIPE_874", "question": "For making 'Authentic Tortilla Soup,' what steps should I follow to blend the beans, and what precautions should I take?", "provenance": [40569], "ground_truth": "To make 'Authentic Tortilla Soup,' you should place 4 cups of beans in a blender with their broth and add cilantro, then blend the mixture. It\u2019s important to ensure that the beans are not too hot to avoid the risk of the blender exploding.", "images_list": ["authentic-tortilla-soup_3"]} {"id": "RECIPE_875", "question": "What are the ingredients and preparation steps for the dough in 'Pineapple Empanada Pie Pi Press'?", "provenance": [40570], "ground_truth": "For the dough in 'Pineapple Empanada Pie Pi Press,' mix 4 cups of all-purpose flour, 1 tablespoon of sugar, and 2 teaspoons of salt in a large bowl. Then, add 1 3/4 cups of Crisco (or room temperature lard or butter) and mix until crumbly. In a separate bowl, beat together 1/2 cup of cold water, 1 tablespoon of white or cider vinegar, and 1 large egg. Combine the wet and dry ingredients until just holding together, divide into four pieces, shape into patties, wrap in plastic wrap, and refrigerate until stiff.", "images_list": ["pineapple-empanada-pie-pi-press_13"]} {"id": "RECIPE_876", "question": "What\u2019s the best way to whip up a delicious no-tuna salad that will wow your taste buds?", "provenance": [40571], "ground_truth": "Introduction: No Tuna Salad. No Tuna but no less Tuna on this item. Tastes delicious and a mixture of range of flavorful stuff. Make it , store it to enjoy through out the week. It's one item that's not going to fail your taste bud.Ingredients :> Chickpeas : 1 can ( 540 ml )> Vegan Mayo : \u00bc cup > Vegan sour cream : 1 tbsp> Lemon juice : 1 Tbsp > Celery : \u00bd cup , chopped > Red onion : \u00bd cup , chopped> Garlic powder : \u00bd tsp> Black salt and pepper to taste> Carrot : \u00bd cup, chopped > Spring onion : \u00bc cup, chopped>Ground mustard : 1 tsp> Paprika : \u00bd tsp> Dried dill weed : 1 tspDirection :1.Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork or pulse in food processor until they become crumbly.2. Add the remaining ingredients into bowl . Toss together until well combined .3. Enjoy it plain or serve with toast, wraps or fresh veggies.", "images_list": ["no-tuna-salad_0"]} {"id": "RECIPE_877", "question": "What is the first step for preparing chickpeas when making 'No Tuna Salad'?", "provenance": [40571], "ground_truth": "The first step for preparing chickpeas when making 'No Tuna Salad' is to drain and rinse them, then place them in a medium size bowl and roughly mash with a fork or pulse in a food processor until they become crumbly.", "images_list": ["no-tuna-salad_0"]} {"id": "RECIPE_878", "question": "What are the essential steps to create a delightful Hippo-Bubblepizza that stands out from traditional pizza?", "provenance": [40572], "ground_truth": "Introduction: Hippo-Bubblepizza. Greetings dear Readers!Hereby I present to you the Hippo-Bubblepizza!We all know Pizza, I guess. Normally it's a flat disk of bread covered with tomato-sauce and topped with cheese and some other ingredients to your liking.This time we will make a different kind of Pizza.Bubblepizza is not flat, but it contains the main ingredients of Pizza: Pizza-dough, tomato-sauce, cheese and other ingredients to your liking.Because everybody's favourite ingredients are different, I will stick to the plain \"Pizza Margherita\". You can add whatever you want to your Bubblepizza.Now, because we are on Instructables, and plain Bubblepizza wouldn't be quite enough, I will show you, how to make Hippo-Bubble-Pizza, as seen in the picture.Let's get started! Step 1: Making the Dough. Alright, now let's start with the dough.If you have your own favourite Pizza-dough recipe, of course you can use it.You can also buy Pizza-dough in a supermarket or from your favourite Pizza-restaurant.If you buy your dough, or use your own recipe, you can skip this step. If you want to know how to make Pizza-dough yourself, read on.I made the dough like this:3 and 3/4 cups of flour2 pinches of sugar2 tablespoons of salt1 package active dry yeast1 and 1/2 cups of warm waterand 2 tablespoons of olive-oilPut the dry ingredients in a mixing-bowl and mix them carefully.Add the water and oil and start kneading until the dough starts to form a ball. You can use a mixer with kneading-hooks, or you can do it by hand. If the dough is too wet, add some flour. If it's too dry, add some water.Once the dough starts to form a ball, scrape it out of your mixing-bowl, onto a flour-covered surface. Knead in flour, until the dough stops sticking to your hands and is formable.Put your dough back into your mixing-bowl, cover the bowl with a damp towel and let it rest in a warm place for about 45 minutes.Your dough should have doubled in size by then. Now we are ready for forming! Step 2: Forming. Alright, let the fun begin!The dough is ready, now let's start forming.For normal Bubblepizza you take out bite-sized pieces of dough and roughly form them into balls.They do not have to be the same size. The more the size of your Pizza-balls differ, the bubblier the Pizza will look.If you want to add something into your bubbles, now is the time. You can fill them with cheese, for example, knead pieces of onion, bacon, corn, or other things into them, or leave them plain. Use your imagination.Place your bubbles into a casserole-dish with some space between them. (They will rise in the oven.)For the HIPPOS you take one about fist-sized piece of dough. Cut off about 1/3rd of your dough-piece and form the lager bit into a Hippo-body. (Stuff it with cheese, onion-pieces, bacon, ... to your liking.)Place the body into a casserole-dish.From the smaller part of dough, cut off about 1/4th and use the bigger part to form a head and nostrils.Form an eggshape and put it to the body into the casserole-dish. Then gently press it in shape with your fingers to form the nostrils and the face. (I wouldn't recommend stuffing the head, because I think it will be difficult getting it in shape, when you have harder pieces in the way.)The small piece left divide in half and form some round ears. Use a toothpick or something like that to shape them and gently place them onto the head. (Water helps to make them stick.)For eyes and nostrils I used chopped and frozen Basil, but anything small and dark will do. I just think chocolate-chips or raisins do not go well with Pizza... But if you like that sort of combination, go on and try it. ;) Step 3: Finishing and Baking. And we are nearly done!Pizza needs tomato-sauce and cheese.For the normal Bubblepizza carefully cover your bubbles with tomato-sauce and pour some in between. Add ingredients to your liking to the sauce. Then cover it all with cheese and put it into the oven. I added some chopped and frozen Basil, but as mentioned before: Add ingredients to your liking!For the Hippos carefully pour tomato-sauce all around them. Add ingredients to your liking into the sauce. Roughly cover the sauce and the Hippos with cheese, but be careful to leave their faces free, so you can still recognize them. Then they are ready for baking.Bake your (Hippo-)Bubblepizza at 180\u00b0C or 350\u00b0F at air-circulation-mode until the cheese turns golden-brown and the tomato-sauce looks very dark at the edges. Time will differ from oven to oven. But I would recommend checking after 15-30 Minutes. Step 4: Enjoy Your Meal!. Once baked you can serve the creative Pizza!I hope you liked my instructions and enjoy making Hippo-Bubblepizza.If you liked my instruction and the idea of Hippo-Bubblepizza, please vote for me in the Baking-Contest!Thank you very much and have fun making Bubblepizza in all shapes and tastes!All the best wishes from Austria, Europe.Enjoy your Pizza!!!", "images_list": ["hippo-bubblepizza_0", "hippo-bubblepizza_1", "hippo-bubblepizza_2", "hippo-bubblepizza_3", "hippo-bubblepizza_4"]} {"id": "RECIPE_879", "question": "What ingredients are required to make the dough for 'Hippo-Bubblepizza,' and how should the dough be prepared before it rests?", "provenance": [40572], "ground_truth": "To make the dough for 'Hippo-Bubblepizza,' you will need 3 and 3/4 cups of flour, 2 pinches of sugar, 2 tablespoons of salt, 1 package of active dry yeast, 1 and 1/2 cups of warm water, and 2 tablespoons of olive oil. The dough should be kneaded until it begins to form a ball, then placed in a mixing bowl, covered with a damp towel, and allowed to rest in a warm place for about 45 minutes until it has doubled in size.", "images_list": ["hippo-bubblepizza_1"]} {"id": "RECIPE_880", "question": "What\u2019s the best way to prepare delicious linseed sandwiches for a quick and healthy meal?", "provenance": [40573], "ground_truth": "Introduction: Linseed Sandwiches. Most of the time I make these sandwiches in summer, but... I just can't wait so long. These sandwiches are very simple. They can be made in 10-15 minutes and it requires just a few products. P.S. They are really healthy Step 1: Ingredients. \n Ingredients: linseeds (500g or less); 1 or 2 garlic pieces; a pinch of salt; herbal spices (aren't necessary, but they give extra taste.); bread (you can use any bread you want); mayonnaise. Step 2: Cooking. Cooking is very simple. First of all, take a pan which will be big enough. Then heat it up till it gets really hot. After this, pour all seeds in the pan and cook for a few minutes. Now it's time to squeeze the garlic, pour a pinch of salt and spices. Cook for another few minutes, but reduce a heat to avoid burning linseeds. After you cooked the seeds, wait till they gets cold. P.S. You don't need to use oil, because linseeds have OMEGA3 oil which is really healthy and useful for your organism. Step 3: Making. When cooked linseeds get cold, you can make sandwiches. So take a bread and slice it. After that take a butter knife and grease bread slices with mayonnaise. When you have done that, just put bread slices with mayonnaise facing down, in to the bowl with seeds. They will stick to the greased bread. And that's it! P.S. It's even more tasty if you eat them with pickles or tomatoes. P.P.S You can try to add sesame seeds for a different taste. Bon appetite!", "images_list": ["linseed-sandwiches_0", "linseed-sandwiches_1", "linseed-sandwiches_2", "linseed-sandwiches_3"]} {"id": "RECIPE_881", "question": "What is the first step in cooking linseeds for making 'Linseed Sandwiches'?", "provenance": [40573], "ground_truth": "The first step in cooking linseeds for making 'Linseed Sandwiches' is to take a large pan, heat it until it is really hot, and then pour all the seeds into the pan to cook for a few minutes.", "images_list": ["linseed-sandwiches_2"]} {"id": "RECIPE_882", "question": "What\u2019s the best way to prepare delicious candied cumquats that are both sweet and bittersweet?", "provenance": [40574], "ground_truth": "Introduction: Candied Cumquats. Some of the best I'm-not-that-hungry-but-I-want-something-to-eat snacks. Bittersweet, glistening orange cumquats. Sitting there in sugary syrup. Who can't resist them? Ok, they're not for everyone as\u00a0they are quite bitter and sour but there's something about them I just can't resist.\nI'm sure it'll be the same for most of you!\nWhat You Need:\n1 cup chopped cumquats\n1 cup caster sugar\n1/2 cup water Step 1: Syrupy Goodness. Now to make the syrup to cook the cumquats in. I used 1/2 cup water and 1 cup sugar for my 1 cup of cumquats.\nBring the water and sugar to the boil, and simmer it uncovered for a couple of minutes. That's how easy the syrup is. Step 2: Cumquats. I found that the easiest way to chop the cumquats without them spurting their juicy goodness all over you is to quickly and smoothly chop them on an angle.\nOk, throw the cumquats into the syrup and simmer them for 10-15 minutes. They will smell really good when they are done. Use a slotted spoon to get them out of the syrup, and put them i a bowl for serving.\nBut they're not done yet! So don't go poking your fingers in for a bite. Step 3: Now for the Syrup!. Reduce the syrup for another 5 minutes or so. Now, just pour your desired amount of it\u00a0over the yummy, glistening cumquats! They are now ready to eat!\nThe cumquats can be stored in the fridge - jarred, or just eaten straight away with almost anything.\nI hope you like them!", "images_list": ["candied-cumquats_0", "candied-cumquats_1", "candied-cumquats_2", "candied-cumquats_3"]} {"id": "RECIPE_883", "question": "What is the process for preparing the syrup for making 'Candied Cumquats' before adding the fruit?", "provenance": [40574], "ground_truth": "To prepare the syrup for making 'Candied Cumquats,' combine 1/2 cup of water with 1 cup of sugar, bring it to a boil, and then simmer it uncovered for a couple of minutes.", "images_list": ["candied-cumquats_1"]} {"id": "RECIPE_884", "question": "What\u2019s the best way to prepare a delightful lump of coal chocolate treat for those on the naughty list?", "provenance": [40575], "ground_truth": "Introduction: Santa's Lump of Coal for the Naughty (Chocolate). Santa's never given me a lump of coal for Christmas, but I know there's probably a couple of years when he should have. :)\nThis instructable will teach you how to make a lump of coal out of chocolate for the naughty people in your life. They make great stocking stuffers or the perfect novelty gift. Step 1: Ingredients. You will need the following ingredients:\n2 Bars Special Dark ChocolateEdible Black Glitter\nBlack Sanding Sugar2 Lumps of Coal Chocolate MoldsEquipment:\nMeasuring cup\nBaking sheet lined with parchment\nBlack Ribbon\nWilton Treat Bags - 3 x 4'' Step 2: Chop & Melt Chocolate. Place the chocolate bars onto a cutting board. Chop chocolate with a knife. Create a double boiler by placing a medium saucepan filled half-way with water on the stove . Bring water to a simmer and turn heat turn low. Place a heat safe metal bowl on top of the saucepan. Add the chopped chocolate & stir frequently until velvety & smooth.\nRemove the pan from the heat. Pour chocolate into a small measuring cup. Step 3: Fill Molds With Chocolate. Place Lump of Coal Molds on a baking sheet lined with parchment paper. Pour edible glitter into each lump of coal mold. Then sprinkle a thin layer of sanding sugar on top of each mold and use your finger to smooth it out. Using the measuring cup filled with the chocolate to fill\u00a0 each mold. Gently tap mold to even out the chocolate. Sprinkle a thin layer of black sanding sugar on top of each mold filled with chocolate. Gently use your finger to smooth out the sugar.\nPlace mold in the refrigerator for 30-45 minutes. Step 4: Sprinkle Sides With Glitter & Sanding Sugar. Remove the molds from the refrigerator. Place left over chocolate back onto the double boiler. Melt chocolate until smooth. Remove from the stove.\nPour 1/2 cup of the sanding sugar onto a plate. Sprinkle edible black glitter on top. Using a silicone brush, brush each side of the lump of coal with the melted chocolate. Pick it up and gently roll coal into the sanding sugar & edible glitter to coat. Repeat for each lump of coal.\nThis will ensure each side of the coal will have a beautiful shimmer.\nReturn coal to baking sheet and place in the refrigerator for another 30-45 minutes. Step 5: Wrap Lumps of Coal. Wrap each lump of coal in a cellophane treat bag and tie with a black ribbon.\nMake sure to give these to all the naughty people in your life!\nHappy Holidays!", "images_list": ["santas-lump-of-coal-for-the-naughty-chocolate_0", "santas-lump-of-coal-for-the-naughty-chocolate_1", "santas-lump-of-coal-for-the-naughty-chocolate_2", "santas-lump-of-coal-for-the-naughty-chocolate_3", "santas-lump-of-coal-for-the-naughty-chocolate_4", "santas-lump-of-coal-for-the-naughty-chocolate_5"]} {"id": "RECIPE_885", "question": "In the recipe 'Santa's Lump of Coal for the Naughty (Chocolate),' what is the process for chopping and melting the chocolate in Step 2?", "provenance": [40575], "ground_truth": "In 'Santa's Lump of Coal for the Naughty (Chocolate),' Step 2 outlines the process of chopping the chocolate bars and melting them using a double boiler. The chopped chocolate should be stirred frequently until it becomes velvety and smooth before being poured into a measuring cup.", "images_list": ["santas-lump-of-coal-for-the-naughty-chocolate_2"]} {"id": "RECIPE_886", "question": "What is the process for creating toddy, the Indian beer, from coconut water?", "provenance": [40576], "ground_truth": "Introduction: \" Toddy\" the Indian Beer. in southern parts of india, in villages, most of the people wont consume liquor alcoholics like beer,wine,vodka,whiskey etc. they have a unique drink called kallu. it gives the same pleasent mood as a premium beer can give. here i am showing how to make this drink. actually its not the exact way how it makes. but it tastes same. Step 1: Thing You Need.. 1.some coconuts 2.sugar 3.yeast if you take one coconut take two tablespoons of sugar and a pinch of \u00a0yeast. take this proportion as more the coconut you have. Step 2: Break the Coconuts and Get the Water.. now lets break the coconuts and get the water in it. if you can get some tender coconuts you can have plenty of water. Step 3: Adding Sugar and Yeast. put the coconut water and sugar and yeast into a pot like this and mix \u00a0well. glass pots will work too. but DONT USE bottles have a small neck. and metal bottles such as bottles made with aluminum,steel etc. wrap and cover the mouth of the pot with a neat cotton cloth.(sorry image not available) Step 4: Wait for 48 Hours. after 48 hours it will look like this.. and its ready to have.. IT IS ADVISED TO DRINK THIS BETWEEN 24 HRS AND 48 HRS. IT WONT GET GOOD IF KEPT LONGER LIKE WINE. IT WILL BECOME BAD IF KEPT FOR MORE THAN TWO DAYS.. Step 5: . READY TO DRINK.... IT WILL BE MORE TASTY WITH SOME SPICY DISHES LIKE KERALA FISH FRY. \u00a0(kerala fish fry recipe http://www.givoli.com/recipes/164) IT IS CONSIDERED AS A HEALTH DRINK IN SOME PARTS OF SOUTH INDIA. IT WONT MAKE A HANGOVER OR MAKE YOU FEEL TIRED. BUT IT GIVE A PLEASENT FEEL. IF DRINK FOUR OR MORE GLASES. ABOUT 1 LITRE. TRY IT...", "images_list": ["-toddy-the-indian-beer_0", "-toddy-the-indian-beer_1", "-toddy-the-indian-beer_2", "-toddy-the-indian-beer_3", "-toddy-the-indian-beer_4", "-toddy-the-indian-beer_5"]} {"id": "RECIPE_887", "question": "What is the best way to whip up a quick and delicious microwave egg sandwich?", "provenance": [40577], "ground_truth": "Introduction: Simple Microwave Egg Sandwich. Tasty and simple and very quick Step 1: Ingredients. One egg, bread or toast, butter, tbls water, ceramic bowl. Step 2: Butter the Bowl. Lightly butter the bowl Step 3: Add Water. Add one tablespoon water and whisk with fork to scramble Step 4: Cook. This is really fast so watch while cooking.\nOnly about 30 seconds in microwave! Step 5: Done!. Egg will slide out of the bowl.\nI add some mayo and some salt / pepper.\nYummy and fast snack.", "images_list": ["simple-microwave-egg-sandwich_0"]} {"id": "RECIPE_888", "question": "What should you do to the ceramic bowl before adding the egg for the 'Simple Microwave Egg Sandwich'?", "provenance": [40577], "ground_truth": "Before adding the egg for the 'Simple Microwave Egg Sandwich,' you should lightly butter the ceramic bowl.", "images_list": []} {"id": "RECIPE_889", "question": "What is the process for creating delicious banoffee banana split pudding served in chocolate balloon bowls?", "provenance": [40578], "ground_truth": "Introduction: BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLS. BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLSFOLLOW ME ON SOCIAL MEDIA! YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram: https://instagram.com/treat.factory/ Tumblr: http://treatfactory.tumblr.com/ Facebook: https://www.facebook.com/pages/Treat-...Website: http://www.thetreatfactory.com/ Step 1: CHOCOLATE BOWLS. Milk Chocolate Yellow Candy Melts Balloons Temper the milk chocolate and melt the yellow candy melts. Make a base for the chocolate bowls by placing a spoonful of the chocolate on a baking tray lined with greaseproof paper. Dip the balloons in the melted chocolate and pipe the melted candy melts on top before placing on top of the chocolate base. Place the chocolate bowls in the fridge or freezer to dry. Once dry, pop the balloons and strengthen the bowls by brushing another coat of chocolate on the inside. Step 2: BANANA PUDDING . 4 Large Egg Yolks75g / 1/3 Cup Caster Sugar 2tbsp Plain Flour 1tbsp Cornflour 375ml / 1 & 1/2 Cups Milk 2tsp Vanilla Bean Paste 240ml / 1 Cup Double Cream 1tsp Vanilla Extract 1tbsp Icing Sugar 3 Bananas Whisk the egg yolks and sugar together. Sift in the flour and whisk again. Heat up the milk and vanilla bean paste in a saucepan then temper the egg mixture with the hot milk mixture by slowly pouring in the milk and whisking rapidly. Pour the mixture back into the saucepan, bring to a boil and then cook for 30 seconds. Cover with cling film and leave to cool. Chop the bananas and add to a blender along with the milk and blend until smooth. Whip the double cream, vanilla extract and icing sugar to stiff peaks. Place the cooled custard, bananas and whipped cream in a bowl and gently fold together. Step 3: TOFFEE SAUCE. 56g / 1/4 Cup Unsalted Butter 200g / 1 Cup Light Brown Sugar 1tbsp Black Treacle 240ml / 1 Cup Double Cream 2 Bananas Heat up all the ingredients on a low heat for 15 to 20 minutes. Chop up the bananas and add to the toffee sauce. Step 4: TOPPINGS. Whipped Cream Chocolate Fudge Sauce Walnuts Glace Cherries Serve your banoffee banana split pudding. Step 5: ENJOY. ", "images_list": ["banoffee-banana-split-pudding-in-chocolate-balloon_0", "banoffee-banana-split-pudding-in-chocolate-balloon_1", "banoffee-banana-split-pudding-in-chocolate-balloon_2", "banoffee-banana-split-pudding-in-chocolate-balloon_3", "banoffee-banana-split-pudding-in-chocolate-balloon_4", "banoffee-banana-split-pudding-in-chocolate-balloon_5"]} {"id": "RECIPE_890", "question": "What are the steps to prepare the toffee sauce for the 'Banoffee Banana Split Pudding in Chocolate Balloon'?", "provenance": [40578], "ground_truth": "To prepare the toffee sauce for the 'Banoffee Banana Split Pudding in Chocolate Balloon,' heat 56g of unsalted butter, 200g of light brown sugar, 1 tablespoon of black treacle, and 240ml of double cream together on low heat for 15 to 20 minutes. Afterward, chop up 2 bananas and add them to the sauce.", "images_list": ["banoffee-banana-split-pudding-in-chocolate-balloon_3"]} {"id": "RECIPE_891", "question": "What are the required spices for making 'Proper Spicy Curry Powder - Without Chili,' and which spices can be left out if unavailable?", "provenance": [40579], "ground_truth": "For making 'Proper Spicy Curry Powder - Without Chili,' the required spices include cloves, nutmeg, fenugreek, cardamom, fennel, dried ground ginger, cinnamon, garlic powder, turmeric, cumin, coriander, and salt. The spices fenugreek and cardamom, marked with an asterisk, can be omitted if you cannot find them, but they enhance the overall flavor.", "images_list": ["proper-spicy-curry-powder-without-chili_1"]} {"id": "RECIPE_892", "question": "What\u2019s the easiest way to whip up a delicious banana milkshake in just five minutes?", "provenance": [40580], "ground_truth": "Introduction: 5-minute Milkshake. Hi There!\nI am going to show u how to make a (banana) milkshake.\nIt only takes about 5 minutes to make ,but u can enjoy it for hooooouuuurrrrsss :D\nSo grab ur stuffs and get moooving :) Step 1: Pick Ur Stuff Together : Ingredients and Tools. Ingredients: \n1. 1 or 2 banana(s)\n2. Milk\n3. Vanilla Flavoured Ice Cream\n4. Vanilla Sugar\nTools:\n1. Measuring Cup\n2. Mixer\n3. Spoon Step 2: Making the Shake. 1. Add 200ml Ice Cream (can add more or less)\n2. Add 2 bananas in slices.\n3. Add 2 sacks of Vanilla Sugar (around 4/5 spoons)\n4. Add 150ml Milk\n5. Mix it all up. Step 3: Enjoy :D. Just Drink it up : )\n", "images_list": ["5-minute-milkshake_0", "5-minute-milkshake_1", "5-minute-milkshake_2", "5-minute-milkshake_3"]} {"id": "RECIPE_893", "question": "What ingredients do I need to add to the mixer for making a '5-minute Milkshake' in Step 2?", "provenance": [40580], "ground_truth": "To make the '5-minute Milkshake,' you should add 200ml Ice Cream, 2 sliced bananas, 2 sacks of Vanilla Sugar (around 4/5 spoons), and 150ml Milk to the mixer. After that, mix it all up.", "images_list": ["5-minute-milkshake_2"]} {"id": "RECIPE_894", "question": "What are the steps to create a Jack Skellington Pizza that\u2019s both fun and delicious?", "provenance": [40581], "ground_truth": "Introduction: Jack Skellington Pizza. I was really surprised by the positive reaction on Twitter for my Jack Skellington Pizza, so I wanted to share how I made it. My apologies that I did not take photos of each step, but I hope the photos and descriptions provided will be helpful. \u00a0 Step 1: Make Your Dough. You can use any\u00a0pre-made\u00a0dough or make your own. My favorite recipe is from King Arthur:\u00a0http://www.kingarthurflour.com/recipes/the-easiest-pizza-youll-ever-make-recipe (I use the\u00a0saf red instant yeast option). \u00a0I made the dough a day ahead of time and put it in the\u00a0refrigerator after letting it rise for about an hour and a half. Step 2: Shape Dough. Once the dough is ready and you are ready to construct your Jack Skellington Pizza, the next step is to form a flat, regular circle pizza. The size will vary due to your pizza pan. Use about 3/4ths of the total dough to make the crust. The extra 1/4th will be used to form Jack's eyes, nose, and mouth.\u00a0 Step 3: Molding Jack's Face. Now the fun part. I used a can of sliced black olives for the dark spots on Jack's face and dough to form his mouth, nose and eyes. Feel free to use a reference photo if you're not sure how big his eyes and smile are supposed to be.Eyes: Roll dough to form\u00a0cylinder\u00a0shapes, two thicker ones and two thinner / shorter ones. Place the thicker cylinders to form the top of Jack's eyes and the thinner ones to form the bottom of his eyes. Fill the eyes with olives (or your topping of choice).\u00a0Make sure you press it in so it doesn't break off during baking.Nose:\u00a0Use a few blocks of dough to form Jack's Nose - an upside down \"V\". Place olives to form his nostrils. Then take a small piece of dough for the middle of Jack's nose.\u00a0Make sure you press it in so it doesn't break off during baking.Stitched Smile:\u00a0Place the olives to form a regular smiley face smile. Jack's smile extends in a full semi-circle on the bottom of his face. Then use the slice olives to form the stitches in Jack's smile. For the raised part of his mouth: roll out down and cut small rectangles and press them\u00a0in between\u00a0the sliced olives (the stitch part of the smile).\u00a0\n** If you are going to wait to bake your pizza, at this point you can put it in the fridge until you are ready to put it in the oven.\u00a0 Step 4: Time for Cheese. Once you have Jack's face the way you want it, it's time to add the cheese. You can sprinkle the dough with a little olive oil first, but it is not necessary (You could also use pasta sauce. I have no idea how the finished product with pasta sauce will turn out, as I made it a white pizza and then had sauce for friend's to dip their pizza). When sprinkling cheese make sure to avoid the olive spots as best as you can.\u00a0\nBake the pizza at 450 for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven. Step 5: Ta Da!. And here is my final result. I didn't use a trick to get the dark spots, but since the cheese is higher at spots, it will brown quicker.\u00a0 Step 6: Sliced and Ready to Eat. Here is how we sliced the pizza. Again since this was a white pizza, we had the option of pizza sauce on the side for those who wanted to dip their pizza.\u00a0", "images_list": ["jack-skellington-pizza_0", "jack-skellington-pizza_3", "jack-skellington-pizza_4", "jack-skellington-pizza_5", "jack-skellington-pizza_6"]} {"id": "RECIPE_895", "question": "For making 'Jack Skellington Pizza,' how do you mold Jack's face using dough and olives?", "provenance": [40581], "ground_truth": "To mold Jack's face for 'Jack Skellington Pizza,' roll dough into cylinder shapes for the eyes\u2014two thicker ones for the top and two thinner ones for the bottom. Form an upside-down 'V' with dough blocks for his nose and use olives to create his nostrils. For the stitched smile, use olives to shape a smile and add small rectangles of dough as stitches in between the olives.", "images_list": ["jack-skellington-pizza_3"]} {"id": "RECIPE_896", "question": "What\u2019s the best way to prepare a soothing cough remedy featuring whisky and fresh citrus?", "provenance": [40582], "ground_truth": "Introduction: Cough Remedy. Going down with a cold ? Here's something for you ! Ingredients you will need:- Whisky - Lemon and lime- Honey- Orange juice Step 1: Whisky . You should feel better already, don't you ?It doesn't need to be a top shelf bottle, this won't make a difference. Step 2: Lime and Lemon. Hmmm fresh ! Squeeze the lime and lemon and pour the juice in the glass. Step 3: Honey. Now, this is where we need your skills !- Carefully select the honey you will use as this will make a big difference in the taste of your drink.(I went for a lavander honey. It has a subtile flavour and it's not too strong.)- Then add about 2 tsp to the glass and mix toroughly Step 4: Orange Juice. You can of course squeeze some oranges and get the proper stuff.Squeezing the lemon was already too much hardwork so I decided to use some bottled juice. Step 5: Drink. Time to drink from the golden grale.Hope you'll feel better with this !Take care.", "images_list": ["cough-remedy-2_0", "cough-remedy-2_1", "cough-remedy-2_2", "cough-remedy-2_3", "cough-remedy-2_4", "cough-remedy-2_5"]} {"id": "RECIPE_897", "question": "What type of honey is recommended for 'cough-remedy-2,' and how much should be added to the drink?", "provenance": [40582], "ground_truth": "For 'cough-remedy-2,' it is recommended to use a subtly flavored honey, such as lavender honey, and you should add about 2 teaspoons to the drink.", "images_list": ["cough-remedy-2_3"]} {"id": "RECIPE_898", "question": "What\u2019s the best way to prepare a delightful jar of granola filled with wholesome ingredients?", "provenance": [40583], "ground_truth": "Introduction: Granola in a Jar. This festive season give the gift of health!After all the festive feasting, we are all festively plump. Show you care by giving a beautiful jar of granola to help shed those festive poundsIngredients:1 and a 1/4 cups rolled oats1/4 cup walnuts1/4 cup almonds1/4 cup pumpkin seeds1/2 cup raisins/cranberriesThings you need:Measuring cupsA mason jarPaper cupcake holdersScissorsCling filmDecorative ribbonGift card Step 1: Filling the Jar. Rule of Thumb, Use a proportion of 1:1 of rolled oats to the total of all other ingredientsMeasure the volume of jar, then using the above ratio as a guideline, measure out the portion of nuts, seeds and dried fruit. In this instructable, for a jar with volume of a slightly more than 2 1/2 cups, the proportion as mentioned in the previous step was used.Fill the jar by alternating layers of the oats with seeds, nuts and dried fruit. A good contrast between the layers helps to give the jar an attractive look. To ensure layers are distinct and do not mix, use paper cupcake holders to separate each layer. You will need to flatten and trim the paper cupcake holders to size for each layer (I used the jar's lid to help measure the size). Once each layer is covered by a paper cup, gently press the layer down before adding the next layer. Step 2: Packaging and User Manual . Cover the jar with cling film and tie it with a ribbon. For a more durable cover, just use the jar's original cover.Include a small card with simple instructions (Given below in bold) on how to turn the contents into delicious healthy granola.Additional ingredients required are: 1 \u00bc tbsp. honey and 1 tbsp corn oilBaking Granola DirectionsPreheat the oven to 180C. Line a small size baking sheet with greaseproof paper. Remove dried fruits from jar and set aside. Pour out the remaining contents of jar onto tray. Add in 1 \u00bc tbsp. honey and 1 tbsp corn oil and stir together. Bake until crispy and toasty (Roughly 15-20 minutes)Let it cool then stir in the raisins and cranberries before storing in the jar. Step 3: Baked!. This is what you (or who you gift this to) should get after baking. Enjoy your cookie rehab!Hope you enjoy this healthy granola recipe.", "images_list": ["granola-in-a-jar_0", "granola-in-a-jar_1", "granola-in-a-jar_2", "granola-in-a-jar_3"]} {"id": "RECIPE_899", "question": "When making 'Granola in a Jar,' how should I fill the jar to create distinct layers?", "provenance": [40583], "ground_truth": "To fill the jar for 'Granola in a Jar,' you should measure out the portion of nuts, seeds, and dried fruit using a 1:1 ratio of rolled oats to the total of all other ingredients. Then, fill the jar by alternating layers of oats, seeds, nuts, and dried fruit. To keep these layers distinct, place paper cupcake holders between each layer and gently press down after adding each layer.", "images_list": ["granola-in-a-jar_1"]} {"id": "RECIPE_900", "question": "After cutting your metal into strips for making a cookie cutter, what should you do next?", "provenance": [40584], "ground_truth": "After cutting the metal into strips for making a cookie cutter, you should hold the metal perpendicular to the paper and bend it wherever there is a change in the lines direction.", "images_list": ["make-a-cookie-cutter_3"]} {"id": "RECIPE_901", "question": "What is the recommended ratio of shredded coconut to water for making homemade coconut milk, and how much of each ingredient do I need to make 2 cups of coconut milk?", "provenance": [40585], "ground_truth": "To make homemade coconut milk, the recommended ratio is 1 part shredded coconut to 2 parts water. Therefore, to yield 2 cups of coconut milk, you should use 1 cup of shredded coconut and 2 cups of water.", "images_list": ["homemade-coconut-milk_3"]} {"id": "RECIPE_902", "question": "After pouring water until it reaches the top of the ice in a blender, what step should you take next to ensure safe blending?", "provenance": [40586], "ground_truth": "After pouring water until it reaches the top of the ice in a blender, you should put the top back on and make sure it's secure.", "images_list": ["how-to-use-a-blender_5"]} {"id": "RECIPE_903", "question": "How do you prepare the filling for 'Deviled Dragon Eggs,' and what method can you use to create varying shades of color?", "provenance": [40587], "ground_truth": "To prepare the filling for 'Deviled Dragon Eggs,' first slice the hard-boiled eggs in half lengthwise and remove the yolks. Then, mix the yolks with 3 parts mayonnaise and 1 part yellow mustard, adjusting for your preferred creaminess. To create varying shades of color in the filling, separate it into three bags and add different colors such as red, blue, and green; four drops of color will give you nice pastel shades with a mix of colors throughout the filling.", "images_list": ["deviled-dragon-eggs_5"]} {"id": "RECIPE_904", "question": "After simmering the apples for 10 minutes in 'Party in a Jar, Party in My Mouth Spiced Apple Cider,' what should be done to help them cool off?", "provenance": [40588], "ground_truth": "After the apples have simmered for 10 minutes in 'Party in a Jar, Party in My Mouth Spiced Apple Cider,' they should be allowed to cool for about an hour to further cool off.", "images_list": []} {"id": "RECIPE_905", "question": "What\u2019s the best way to prepare a delicious Pav Bhaji that captures the essence of this classic dish?", "provenance": [40589], "ground_truth": "Introduction: Pav Bhaji . PLEASE do VOTE If you like the recipe (Voting button is on top right corner).Introduction (Courtesy: Wikipedia):Pav bhaji (Marathi: \u092a\u093e\u0935 \u092d\u093e\u091c\u0940) is a fast food dish from Maharashtra, India, consisting of a thick vegetable curry (Marathi:bhaji) fried and served with a soft bread roll (Konkani:pav).HistoryThe dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.Pav bhaji Wiki Step 1: Ingredients. Here I made for 4 people, please adjust the quantity of ingredients as per your requirement.Ingredients, 1 Bowl green peas. 1 Bowl chopped tomatoes. 1 Bowl capsicum. 1 Bowl grated cauliflower. 3-4 boiled potato. Chopped coriander. Salt as per the taste. 1-2 tbsp red chilli powder. 1-2 tbsp coriander powder. 1-2 tbsp Garam masala. 1-2 tbsp Pav Bhaji Masala (Optional. It will make taste better) Butter For Pav (Soft bread), Butter Step 2: Cooking. For easy cooking instruction please see the video,Heat a pan then put butter.Put chopped tomatoes. Add Coriander powder and red chilli powder and mix well. Mash the tomatoes well. Cover the pan and leave it to cook for 2 minutes. Further mash well if needed. Now add capsicum. Add salt, garam masala and mix well. Add around 1 small glass of water as it will help Bhaji to cook better. Cook for 2 minutes. Add Grated Cauliflower. Add green peas. Add boiled potatoes in mashed form. Mix well. Mash the whole stuff in pan so that everything gets well mixed. Add Pav Bhaji masala. Sprinkle Chopped Coriander. Mesh again. Cover the pan and leave it to cook for 2 minutes. For Pav Add butter in a pan. Keep the Pav in the pan making sure the whole base is touching the pan surface. Put little pressure on the top of each Pav. This will help in getting Pav cooked better. Turn the Pav upside down and again put little pressure.For easy Audio (Hindi) and Video written (English) instructions, please watch the below video. Step 3: . ", "images_list": []} {"id": "RECIPE_906", "question": "In the process of making 'Pav Bhaji,' after mashing the chopped tomatoes and spices, what ingredient should be added next, and how much water is recommended for better cooking?", "provenance": [40589], "ground_truth": "In making 'Pav Bhaji,' after mashing the chopped tomatoes and spices, capsicum should be added next. It is recommended to add around 1 small glass of water to help the Bhaji cook better.", "images_list": []} {"id": "RECIPE_907", "question": "How do you melt the chocolate chips for the 'Monkey Tails' recipe?", "provenance": [40591], "ground_truth": "To melt the chocolate chips for 'Monkey Tails,' place a bowl filled with chocolate chips in boiling water until they are melted.", "images_list": ["monkey-tails_3"]} {"id": "RECIPE_908", "question": "How many full scoops of ice cream are needed when making homemade chocolate milkshakes?", "provenance": [40592], "ground_truth": "When making homemade chocolate milkshakes, you need to add 5 full scoops of ice cream to the blender.", "images_list": ["homemade-chocolate-milkshakes_3"]} {"id": "RECIPE_909", "question": "What are the essential steps to prepare a delicious rumtopf using seasonal fruits and rum?", "provenance": [40593], "ground_truth": "Introduction: Rumtopf. Rumtoft is a German dessert made by preserving fruits and berries in sugar and rum for several months. Once very common, in is now fading in popularity. Let's change that. Step 1: The Fruit. Traditionally, rumtopfs would be started in spring, using whatever fruits and berries were available. Other produce would be added later as they ripened. You can use whatever fruit you want, just use your best judgement. Rumtopf can be made mixing a multitude of fruits and berries in one large jar, or just one or a few different fruits and berries in several smaller jars. I would not recommend using blueberries, as they absorb to much liquid, and become rock hard. Step 2: The Rum. Rumtoft is made with rum... obliviously. The brand, colour, colour and flavour is up to you. However you shout opt for a fairly strong one, preferably 50% alcohol by weight. The fruits and berries that is added will leech colour to the rum over time, and a darkly coloured rum will make your rumtopf slightly darker than a clear rum would. Step 3: The Sugar. The sugar is included in the rumtopf to help preserve the fruit and berries, so skimping is not recommended. The type of sugar is up to you. The sugar will tend to sink to the bottom of the jar, and you will need to stir or gently shake the jar to help it dissolve. Step 4: The Making Of. To make rumtopf you simply add one part sugar to every two parts of fruits and berries to glass jar, and then add enough rum to submerge it. The recipe is as follows and can be scaled op or down to your preference. 1 kg of fruits and berries0.5 kg of sugarRum to completely cover the fruit, berries, and sugarThe rumtopf should be stored in a dark and cool area for at least three months. Step 5: The Product. When you are ready to consume the rumtopf, separate the fruit and berries from the liquid. Traditionally consumed at Christmas, the fruits can be served on ice cream, on waffles, or baked into a pie. The liquid, now infused with fruity flavours, can be bottled and consumed like any sweet liquor, and stored for several years. If you have any questions or comments, please leave them below and I will make an effort to answer them in a timely fashion. Thank you for taking the time to read this tutorial. ", "images_list": ["rumtopf_0", "rumtopf_1", "rumtopf_2", "rumtopf_3", "rumtopf_4"]} {"id": "RECIPE_910", "question": "For making 'Rumtopf,' what is the recommended ratio of sugar to fruits and berries?", "provenance": [40593], "ground_truth": "To make 'Rumtopf,' the recommended ratio of sugar to fruits and berries is one part sugar to every two parts of fruits and berries.", "images_list": ["rumtopf_4"]} {"id": "RECIPE_911", "question": "What\u2019s the best way to whip up a delicious chocolate-hazelnut brittle?", "provenance": [40594], "ground_truth": "Introduction: Chocolate-Hazelnut Brittle. A very quick gift that will impress! You can use hazelnuts or any other nuts or cranberries, raisins, dried fruits.. it is up to you, be creative! Step 1: . You need:\n200 g dark Chocolate with Chili\n300 g dark Chocolate at least 80%\n(you can use 500 g dark chocolate if you do not like the chili)\n200 g Hazelnuts\nMelt the chocolate over a bain Marie.\nThe melted chocolate should reach a temperature of 100 C and melted completely. Step 2: . Mix the melted chocolate with the hazelnuts and spread this on a sheet of baking paper. Put into the fridge for 10-15 minutes and then break into big pieces.", "images_list": ["chocolate-hazelnut-brittle_0", "chocolate-hazelnut-brittle_1", "chocolate-hazelnut-brittle_2"]} {"id": "RECIPE_912", "question": "What is the process for melting chocolate in the recipe 'Chocolate-Hazelnut Brittle,' and what temperature should the melted chocolate reach?", "provenance": [40594], "ground_truth": "In the recipe 'Chocolate-Hazelnut Brittle,' the process for melting chocolate involves using a bain Marie, and the melted chocolate should reach a temperature of 100 C and be melted completely.", "images_list": ["chocolate-hazelnut-brittle_1"]} {"id": "RECIPE_913", "question": "What\u2019s the best way to prepare a delicious Big Mac with that signature special sauce?", "provenance": [40595], "ground_truth": "Introduction: BIG MAC\u2122 Special Sauce. BIG MAC\u2122 Special SauceIngredients: 1/4 cup KRAFT Miracle Whip 1/4 cup mayonnaise 2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff) 1/2 Tablespoon HEINZ sweet relish 2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to \"meld\". ) Makes nearly 1 cup...enough for about 8 Big Macs\u2122. Cooking your BIG MAC\u2122 INGREDIENTS: (this is a per sandwich recipe) 1 -regular sized sesame seed bun 1 -regular sized plain bun 2 -previously frozen regular beef patties 2 -tablespoons Big Mac sauce 2 -teaspoons reconstituted onions 1 -slice real American cheese 2 -hamburger pickle slices 1/4 Cup -shredded iceberg lettuce COOKING: Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac\u2122 is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of \"Mac sauce\" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra \"heel\", the middle bun, place two pickle slices on top of the lettuce. Toast the \"crown\" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top. For proper \"aging\", or \"Q-ing\", ...wrap the finished Big Mac\u00ae in a 12\"x18\" sheet of waxed paper as follows: 1...Center the burger, right side up, on the waxed paper. Fold the \"long\" ends of the paper up over the top. (It will resemble a tube with the burger in the center.) 2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers. 3...Let sit 5-8 minutes, allowing the flavors to \"meld\". 4...Microwave, still wrapped, 15 seconds on high. ....Enjoy an AWESOME Big Mac\u00ae Sandwich!", "images_list": ["big-mac-special-sauce_0"]} {"id": "RECIPE_914", "question": "What are the steps to prepare the 'BIG MAC\u2122 Special Sauce,' and how long should it be refrigerated before use?", "provenance": [40595], "ground_truth": "To prepare the 'BIG MAC\u2122 Special Sauce,' mix all the ingredients very well in a small container until there are no streaks, then microwave it for 25 seconds and stir again. Afterward, cover the mixture and refrigerate it for at least 1 hour before using.", "images_list": ["big-mac-special-sauce_0"]} {"id": "RECIPE_915", "question": "What is the cleaning and sanitizing process for the equipment before starting to make 'Beer! One Gallon, All-grain'?", "provenance": [40596], "ground_truth": "Before starting to make 'Beer! One Gallon, All-grain,' it is crucial to clean and sanitize all equipment. First, clean the brewing pot and carboy with warm soapy water, ensuring to rinse them thoroughly. Next, measure 1 gallon of warm water in the carboy, add 1 tablespoon of no-rinse sanitizer, and soak essential equipment like thermometers and funnels in that solution for at least 2 minutes.", "images_list": ["beer-one-gallon-all-grain_2"]} {"id": "RECIPE_916", "question": "What is the delightful process for creating gluten-free mini blueberry party pies that are perfect for celebrations?", "provenance": [40597], "ground_truth": "Introduction: {Gluten Free} Mini Blueberry Party Pie!. Everything is more fun *mini*! Check out my Gluten Free party pies to celebrate Pi Day!\u00a0\n**Would these not be the CUTEST at a tea party for your little miss?! Mini-themed birthday party? mmm...yes please?! Step 1: Ingredients. HERE is the recipe I used for Gluten Free Sugar Cookie Dough. You could certainly sub your favorite sugar cookie recipe, or you could even buy the premade stuff :)\u00a0 Step 2: Prepare Crusts. Step 3: Fill and Top. Step 4: DEVOUR and ENJOY!. ", "images_list": ["gluten-free-mini-blueberry-party-pie_0", "gluten-free-mini-blueberry-party-pie_1", "gluten-free-mini-blueberry-party-pie_2", "gluten-free-mini-blueberry-party-pie_3", "gluten-free-mini-blueberry-party-pie_4"]} {"id": "RECIPE_917", "question": "What recipe do I use for the crust of the 'Gluten-Free Mini Blueberry Party Pie,' and are there any alternatives to the sugar cookie dough?", "provenance": [40597], "ground_truth": "For the crust of the 'Gluten-Free Mini Blueberry Party Pie,' you can use Gluten Free Sugar Cookie Dough. Alternatives include using your favorite sugar cookie recipe or purchasing premade dough.", "images_list": ["gluten-free-mini-blueberry-party-pie_1"]} {"id": "RECIPE_918", "question": "What steps should I follow to prepare the coconut milk for the vegan caramel in 'vegan-samoas'?", "provenance": [40599], "ground_truth": "To prepare the coconut milk for the vegan caramel in 'vegan-samoas,' refrigerate a can of full-fat coconut milk overnight, then drain off the coconut water and scoop out the thick cream to use later.", "images_list": ["vegan-samoas_2"]} {"id": "RECIPE_919", "question": "What is the overall process for making delicious cookie butter that stands out from the usual flavors?", "provenance": [40600], "ground_truth": "Introduction: Cookie Butter. I first discovered cookie butter last year at my local grocer Trader Joe's. Being a cookie lover, I was more than excited to grab a jar and get home as quickly as I could to try it. To my disappointment, it tasted like eating a gingerbread cookie. Not that I don't love gingerbread cookies! It just wasn't what I expected a \"Cookie Butter\" to taste like. The first cookie butter originated in Belgium and is made with the traditional & popular \"Speculoos\" aka Speculaas cookie. It's ingredients include cinnamon, clove, ginger, nutmeg, pepper, etc. Hence, the gingerbread flavor.\u00a0 Anywhoo, I wanted to create a \"Cookie Butter\" that didn't taste like \" Cookie Butter\". \u00a0Does that make sense? So, I created this! The most delicious, rich and creamy homemade awesome goodness, that doesn't taste like a gingerbread cookie. \u00a0Eat it with a spoon, put in on ice cream, eat it with fruit. There's no wrong way to eat cookie butter! Be creative! \u00a0 Cookie Butter has somewhat of a cult following and \u00a0at some point there was a shortage. Imagine that! A \"cookie butter\" shortage. Well, now you can make your own! Mix and match different nuts and chocolate chips to make different flavors. I opted to leave out the white chocolate chips I was going to originally add. Next time I might add a pinch of salt.\u00a0 Package these in small containers with a little spoon and give them out as Valentine Treats!\u00a0 Recipe inspired by AveryCooksCookie Butter 2 \u00a0(11.5) oz bags Butter Crunch Cashews- candied almonds would work just as well 1 box of Lorna Doone Shortbread Cookies - use 1 pkg form the box. About 15 cookies.\u00a0 1 tsp Vanilla Extract 1/8 tsp saltSpecial Equipment Food Processor Soft spoon Spatula Jar's or ContainersMake the Cookie Butter In the bowl of a food processor, add the butter crunch cashews. Occasionally stop to scrape down the sides. Continue to blend until the mixture forms a big dough ball. This will take a while, so be patient. Keep blending for about 10-15 minutes or until the mixture is soft and creamy. Next, add the cookies. Blend until all the cookies are well combined. Last, add 1 tsp of vanilla extract and a pinch of salt. Give the butter one last pulse. Vilola! Cookie Butter! Store your Cookie Butter in an airtight Jar or container. I would recommend refrigeration, although it may firm up a bit. You can let it sit out at room temp for 30 minutes to allow the consistency to soften up a bit if you wish!\u00a0", "images_list": ["cookie-butter_0"]} {"id": "RECIPE_920", "question": "How long should I blend the butter crunch cashews to create a big dough ball for the cookie butter?", "provenance": [40600], "ground_truth": "You should blend the butter crunch cashews for about 10-15 minutes until the mixture forms a big dough ball, and it's important to be patient during this process.", "images_list": ["cookie-butter_0"]} {"id": "RECIPE_921", "question": "After melting the butter, how should the sauce be prepared for making 'Make a Better Blue Box Mac and Cheese (Without Any Extra Ingredients)'?", "provenance": [40601], "ground_truth": "After melting the butter, you should pour the orange mystery powder into the pan and spread it around with a spatula to prepare the sauce.", "images_list": ["make-a-better-blue-box-mac-and-cheese-without-any_4"]} {"id": "RECIPE_922", "question": "What\u2019s the best way to prepare a refreshing caipirinha for my friends and family?", "provenance": [40602], "ground_truth": "Introduction: Caipirinha. Favorite crisp refreshing cocktails for family and friends and the featured drink at our wedding, Uma caipirinha maise. Caipirinha's are the favorite cocktails in Brazil. You can make the original lime or a peach caipirinha. They are easy and fun to make. Step 1: Ingredients. Cachaca Peach SchnappsLimes Sugar Muddler IceShaker GlassCut one lime into quarters and place in a glass with sugar. Sweeten to taste with the sugar, if you like tart drinks, less sugar, if you like sweet drinks, more sugar. Muddle the limes and the sugar until the sugar has mixed with the lime juice. Add ice to the top of the glass. Add 2 shots of cachaca and 1 shot of peach schnapps. Pour into shaker and shake until sugar has dissolved. Pour into glass and decorate with a lime wedge. Step 2: Caipirinha. Caiphirinha's can be made with different fruits. You can use raspberries, blackberries, strawberries, peaches. Just muddle the fruit with the sugar and limes. Uma caipirinha mais!", "images_list": ["caipirinha-1_0", "caipirinha-1_1", "caipirinha-1_2"]} {"id": "RECIPE_923", "question": "What fruits can be used in a Caipirinha besides limes, and how should they be prepared?", "provenance": [40602], "ground_truth": "In making 'Caipirinha,' you can use different fruits such as raspberries, blackberries, strawberries, and peaches. These fruits should be muddled together with the sugar and limes during the preparation process.", "images_list": ["caipirinha-1_2"]} {"id": "RECIPE_924", "question": "What\u2019s the best way to prepare a delicious red beans and rice dish with sausage?", "provenance": [40603], "ground_truth": "Introduction: Red Beans and Rice With Sausage. See the short video which covers all of the steps necessary to make this amazingly simple yet delicious RED BEANS AND RICE! Step 1: Watch the Full Version. This is the full version where I walk you through the steps one by one. Step 2: STEP BY STEP. Add onions to the pan with oil and sweat on medium heat for about 5 minutes (Stirring)Add a little water to the pan then add 1lb of red beansAdd more water until covering red beans by 2 inchesSeason with:SaltRed pepperBlack pepperpaprikaBay leafBring to a simmer, cover and cook for 1 hourAdd smoked sausage and lil smokies, stir then cover. Bring back up to a simmerLet cook for 2-3 more hours or until beans are tenderServer over rice and ENJOY!!", "images_list": ["red-beans-and-rice-with-sausage_2"]} {"id": "RECIPE_925", "question": "In the recipe for 'Red Beans and Rice With Sausage,' what ingredients are combined with the onions in the pan during the initial cooking step?", "provenance": [40603], "ground_truth": "In the recipe for 'Red Beans and Rice With Sausage,' the ingredients combined with the onions in the pan during the initial cooking step are a little water, 1 lb of red beans, salt, red pepper, black pepper, paprika, and a bay leaf.", "images_list": ["red-beans-and-rice-with-sausage_2"]} {"id": "RECIPE_926", "question": "What\u2019s the best way to create a delicious apple pie ice cream that perfectly blends the flavors of pie and ice cream?", "provenance": [40604], "ground_truth": "Introduction: Apple Pie Ice Cream. The problem with pie is that it isn\u2019t ice cream. And the problem with ice cream is, of course, that it isn\u2019t pie.\u00a0\nThis apple pie ice cream recipe is an easy solution to these incredibly serious problems. Step 1: Prep Creamy Base. \n Ingredients:\n\n\t\t1 cup\u00a0heavy cream\n\t\t2 cup whole milk\n\t\t2 egg yolks, wisked\n\t\t3/4 cup sugar\n\t\t1/8 teaspoon salt\n\t\t1 tsp cinnamon\n\t\t1 tsp\u00a0vanilla extract\nCombine the milk and sugar in a medium saucepan and slowly heat on low until you have a light simmer.\nIn the\u00a0separate\u00a0bowl with your 2 wisked egg yolks, slowly add some of your warmed milk, whisking constantly. When the mixture is fully mixed, slowly add the egg mixture back into the saucepan. Continue to whisk.\nAdd the heavy cream. Cook on low and continue to stir until the custard base reaches reaches 160 degrees, stirring frequently.\nRemove from heat and add in the cinnamon and vanilla. Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill.\u00a0\n Step 2: Prep Apples. \n Ingredients:\n\n\t\t3\u00a0Fuji apples, peeled and sliced into small bite-sized pieces\n\t\t\u00bc cup light brown sugar\n\t\t1 \u00bd teaspoon lemon juice\n\t\t1 tbsp all-purpose flour\n\t\t1 tsp ground cinnamon\n\t\t1/4 tsp ground nutmeg\n\t\t1/4 tsp ground allspice\n\t\t2 tbsp softened butter\nPreheat oven to 400 degrees.\nGenerously rub a mid-sized casserole dish with butter.\nToss apples bits in lemon juice. In a small bowl, combine the brown sugar, spices, and flour and sprinkle over the apples. Toss the apples in the flour mixture until well combined.\nThrow the whole tasty mix into the buttered dish. Cover with aluminum foil and bake for 30-40 minutes or until the apples are tender and syrupy and your house smells amazing. Allow to cool and then refrigerate until ready to use.\u00a0\n Step 3: Prep Crust. \n Ingredients:\n\n\t\t1 refrigerated pie crust\n\t\t1-2 tbsp\u00a0melted butter\n\t\tcinnamon sugar\nPreheat oven to 450 (or whatever other temperature your crust requires).\nRoll out crust on a baking sheet lined with parchment paper. Spread the top with melted butter and sprinkle with cinnamon sugar.\nBake for 8-10 minutes or until the pieces are golden brown, and your kitchen smells even better. Remove from the oven and allow to cool.\u00a0Cut into squares or strips, and feel free to snack on a few.\n Step 4: Ice That Cream!. When everything's had plenty of time to cool (I waited the better part of a day) it's time to make ice cream!\u00a0\nPour your batter into your ice cream maker, and let it run. After about 15-20 minutes, or less if you have a better machine, your ice cream should have a nice frozen texture. Pour out into a mixing bowl (metal's best). Fold in your apples and crust, leaving some for final garnishes if you wish.\nIf your ice cream still isn't quite firm enough to scoop, place your bowl back in the freezer for a couple hours. Step 5: Scream for Ice Cream!. ...or, Pie-ce cream?\u00a0\nDig in, and enjoy! Top with a caramel drizzle if you're feeling particularly decadent.\u00a0\n**In the interest of Pi Day, I have also developed a(n incredibly delicious) recipe for lemon meringue pie ice cream. Check it out!**", "images_list": ["apple-pie-ice-cream_0", "apple-pie-ice-cream_1", "apple-pie-ice-cream_2", "apple-pie-ice-cream_3", "apple-pie-ice-cream_4", "apple-pie-ice-cream_5"]} {"id": "RECIPE_927", "question": "How do you prepare the creamy base for 'Apple Pie Ice Cream'?", "provenance": [40604], "ground_truth": "To prepare the creamy base for 'Apple Pie Ice Cream,' first combine 1 cup of heavy cream, 2 cups of whole milk, 2 whisked egg yolks, 3/4 cup of sugar, 1/8 teaspoon of salt, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Heat the milk and sugar in a medium saucepan on low until it reaches a light simmer. Gradually whisk some of the warmed milk into the egg yolks, then return the mixture to the saucepan. Stir in the heavy cream and cook on low heat until the custard base reaches 160 degrees Fahrenheit, stirring frequently. Finally, remove from heat, mix in the cinnamon and vanilla, then let cool before refrigerating.", "images_list": ["apple-pie-ice-cream_1"]} {"id": "RECIPE_928", "question": "What is the recommended method for removing the shell from acorns in the recipe 'Acorns to Acorn Muffins in 1 Day'?", "provenance": [40605], "ground_truth": "In the recipe 'Acorns to Acorn Muffins in 1 Day,' the recommended method for removing the shell from acorns is to wait until the nuts are dry, then smash the shell and separate the broken shells from the nutmeat.", "images_list": ["acorns-to-acorn-muffins-in-1-day_4"]} {"id": "RECIPE_929", "question": "What\u2019s the best way to prepare delicious Chewbacca gingerbread cookies that capture the essence of this beloved character?", "provenance": [40606], "ground_truth": "Introduction: Chewbacca Gingerbread Cookies. With the new Star Wars movies premiering around the holidays, Chewbacca gingerbread cookies are the perfect snack to sneak into the theater! Step 1: Make the Dough . Ingredients (makes 24 cookies)-3 cups flour -1 1/4 teaspoon baking powder -3/4 teaspoon baking soda -1/4 teaspoon salt -1 tablespoon ground ginger -2 teaspoons ground cinnamon -1/4 teaspoon ground cloves -1/4 teaspoon ground nutmeg -6 tablespoons unsalted butter -3/4 cup brown sugar -1 egg -1/2 cup molasses -2 teaspoon vanilla Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a separate bowl, beat butter, brown sugar, and egg on medium speed until blended. Mix in the molasses and vanilla until blended. Gradually mix in the dry ingredients until blended. Divide dough in half and wrap with plastic or wax paper. Refrigerate for two hours (and can be kept in the fridge for up to 4 days). Step 2: Prepare the Dough and Bake the Cookies. Preheat oven to 375 F. Line baking sheets with parchment paper. Roll dough out on a lightly floured surface. Cut out cookies with gingerbread man cookie cutter. Place cookies one inch apart on sheet. Using a fork, gently press into the cookies to create a fur effect. If the dough gets too soft, pop the sheet in the freezer to firm it up. When finished arranging the cookies, place the cookie sheet in the freezer for 10 minutes before baking to help hold the shape. Bake cookies for about 8 minutes. Remove and cool. Step 3: Decorate the Cookies. Ingredients -vanilla frosting (about 1 T) -black frosting (about 1/4 cup) -sprinkles Once the cookies have cooled, take black frosting and make a sash either by piping or using a knife (Chewie's sash is actually from the right side, so if you're going for authenticity, don't forget like I did!). Then place the sprinkles in the frosting. Alternatively you can use some of the vanilla frosting to pipe the exterior shell pieces. Using either a piping bag or plastic bag with the corner snipped off, pipe two eyes and a nose using black frosting. Use the same technique with the vanilla frosting to pipe the mouth.", "images_list": ["chewbacca-gingerbread-cookies_0", "chewbacca-gingerbread-cookies_1", "chewbacca-gingerbread-cookies_2", "chewbacca-gingerbread-cookies_3"]} {"id": "RECIPE_930", "question": "What is the process for preparing the dough for 'Chewbacca Gingerbread Cookies'?", "provenance": [40606], "ground_truth": "To prepare the dough for 'Chewbacca Gingerbread Cookies,' roll it out on a lightly floured surface, cut out cookies using a gingerbread man cookie cutter, and then place the cookies one inch apart on a baking sheet.", "images_list": ["chewbacca-gingerbread-cookies_2"]} {"id": "RECIPE_931", "question": "After proofing the dough for one hour while making 'Bread Bowls,' what is the next step you should take?", "provenance": [40607], "ground_truth": "After the dough has been proofed for one hour in making 'Bread Bowls,' you should uncover the dough and give it a punch to release any built-up air.", "images_list": ["how-to-make-bread-bowls_8"]} {"id": "RECIPE_932", "question": "For making 'Making a Food Grade Silicone Mold for a Chocolate Skull,' what is the recommended method for mixing the silicone?", "provenance": [40608], "ground_truth": "To make 'Making a Food Grade Silicone Mold for a Chocolate Skull,' you should mix the silicone by volume at a 100:10 ratio and use a spatula to ensure the mixture becomes a smooth pink liquid with a consistency similar to slightly thick honey.", "images_list": ["making-a-food-grade-silicone-mold-for-a-chocolate-_3"]} {"id": "RECIPE_933", "question": "What is the best way to whip up a delicious quick pizza at home?", "provenance": [40609], "ground_truth": "Introduction: How to Make a Quick Pizza. First get all of your basic ingredients together you will need a premade pizza crust, tomato sauce, shredded mozzarella cheese, olive oil and whatever other toppings you might like such as pepperoni. Step 1: . Use a brush to apply the olive oil to the crust Step 2: . Pour the desired amount of sauce you want on your pizza and sprinkle the mozzarella cheese over the top Step 3: . Preheat the oven to 425\u00b0F Step 4: . After the oven has preheated put the pizza in for about 7 and half minutes. When its done pull it out and enjoy a quick easy pizza.", "images_list": ["how-to-make-a-quick-pizza_0", "how-to-make-a-quick-pizza_1", "how-to-make-a-quick-pizza_2", "how-to-make-a-quick-pizza_3", "how-to-make-a-quick-pizza_4"]} {"id": "RECIPE_934", "question": "In the process of making 'how to make a quick pizza,' how should I go about applying olive oil to the crust?", "provenance": [40609], "ground_truth": "In the process of making 'how to make a quick pizza,' you should apply the olive oil to the crust using a brush.", "images_list": ["how-to-make-a-quick-pizza_1"]} {"id": "RECIPE_935", "question": "Why is it important to soak beans and grains for 6-8 hours when preparing 'Parrot Chop'?", "provenance": [40610], "ground_truth": "Soaking beans and grains for 6-8 hours is important when preparing 'Parrot Chop' because it significantly reduces the cooking time and is essential for enhancing their digestibility for birds.", "images_list": ["parrot-chop_2"]} {"id": "RECIPE_936", "question": "What are the essential steps to craft a heavy-duty counter flow wort chiller for brewing?", "provenance": [40611], "ground_truth": "Introduction: Heavy Duty Counter Flow Wort Chiller. What is a counter flow wort chiller? In homebrewing, after you've boiled your wort (pre-beer, malty sugar water) for a while you want to cool it down as quickly as possible while also being completely sanitary in order to reduce the risk of contaminating your beer. There are a number of different tools at a homebrewer's disposal to accomplish this task ranging from simple to complex, and cheap to expensive. In this instructable I'm going to show you how I built an all-copper counter flow wort chiller. This particular model allows for thorough cleaning and visual inspection unlike most conventional spiraled versions, while costing about half as much as a store bought model.How does it work? My version of a wort chiller is know as a counter-flow chiller (CFC) which runs the wort through straight 1/2\" copper pipe that is encased by straight 3/4\" pipe. The cold water runs through the 3/4\" pipe and cools the wort down on its journey through the many sections. One advantage to this design is the 1/2\" diameter of the tubing. This size makes it almost impossible to clog with hop debris and cold break unlike traditional plate chillers and smaller diameter CFCs. Another advantage is the ability to partially break down the chiller by removing the silicone on the ends. This allows for a visual inspection to ensure no potentially bacteria-harboring trub is stuck to the sides. Additionally, because the tubing is straight, it is easy to send a small pipe brush through each section unlike a traditional spiraled CFC. Lastly, the unit is fully submersible which allows the brewer to keep it in an ice-bath if desired to further increase cooling potential along with recirculating water for a greater higher water efficiency. The draw back is the price and the size. This unit will cost around $100 to build whereas a traditional round CFC can be built for about half as much. In addition to that my version is big, as it is close to 3 feet long. This model however is heavy duty, capable of cooling large batches quickly, and if properly cared for it will last a lifetime. Step 1: Parts List and Cost. The actual material cost for this build was less than I had initially expected. It's still not cheap, but it is a lot less than a comparable store-bought chiller! I've included links to the exact items I purchased and used below. The final project may cost more or less for you depending on what you already have on hand.Material:-2x 10' 3/4\" type m copper pipes $24http://www.homedepot.com/p/Cerro-3-4-in-x-10-ft-Co...-2x 10' 1/2\" type m copper pipes $16http://www.homedepot.com/p/Cerro-1-2-in-x-10-ft-Co...-1x 3/4\" x 1/2\" x 3/4\" pack of 10 copper tees $18http://www.midlandhardware.com/232298-bulk.html-6x 3/4\" x 1/2\" x 3/4\" individual tees $12 + $6 shipping for all the teeshttp://www.midlandhardware.com/232298.html-2x 90 degree 3/4\" copper elbow $6http://www.homedepot.com/p/3-4-in-Copper-Pressure-...-2x hose clamps $2http://www.homedepot.com/p/Everbilt-1-2-1-1-4-in-H...-solder 9$http://www.homedepot.com/p/Forney-1-8-in-1-4-lb-Le...-flux 5$http://www.amazon.com/Rectorseal-14000-1-7-Ounce-N...-garden hose (a free scrap hose is fine. You just need the ends.)- six feet of silicone tubing $12http://labelpeelers.com/1-2-high-temperature-silic...Total ~$110Tools Used:-measuring tape-pipe cutter (much easier and cleaner than a hack saw)-blow torch-sand paper-deburring tool (optional)-dremel Step 2: Cutting the Pipe. Once you have amassed your collection of pipe and fittings it's time to get cutting! Using a pipe cutter (or similar tool) cut the pipe to the lengths listed below. You can make the chiller shorter while using the same amount of copper pipe, however you'll need more tee fittings (and silicone tubing), and you'll want to make sure the length of the inner pipe is evenly divisible by 10' to maximize your copper usage. For example, you could shorten the 1/2\" pipe to 24\" rather than 30\" and have 10 sections rather than 8. This will then require another 2 tees and you'll need to adjust the 3/4\" pipe to match the new size. I will list the measurements I went with.-8x sections of 1/2\" pipe, 30\" long. Since each pipe is 10' you'll get 4x sections from each piece.-8x sections of 3/4\" pipe, 23\" long. -7x sections of 3/4\" pipe, 6\" long.Cut 4x 23\" sections from each 10' 3/4\" pipe. Cut 4x 6\" sections from one 3/4\" pipe and 3x 6\" sections from the other. This will leave you with 1 extra 4\" section and 1 extra 10\" section. Use the 4\" section for the final 2 pieces listed below.-2x sections of 3/4\" pipe, 2\" long. These will be for the connection between the first and last tees, and the 90 degree elbow fittings for the water inlet and outlet.At the end of all the cutting you should be left with the one extra 10\" section of 3/4\" pipe as a spare piece.By this point you should have all of your copper tubing cut and ready to do a dry-fit test! It was at this time that I found my first problem. My tee fittings (and most others by the sounds of it) have a tiny ridge or collar on the inside which prevent the 1/2 copper tubing from sliding completely through the fitting. Next I'll explain how I got around that problem... Step 3: Prepping and Threading the Pipe Through the Tees. Once I had all my pipe cut to the right lengths, it was time to prepare it for soldering. First, I used what is called a deburring tool which scrapes the inner lip away from the copper to make a nice smooth interior. I only did this on the inside of the 1/2\" copper pipe where the wort would be flowing through. It is optional, but a good idea to prevent potential trub buildup inside the pipe. You can do the same thing with a dremel tool or a step bit. Once that was done I needed to prep the solder connections. To do this I needed to sand down every surface which needed to be soldered. This cleans the surface and allows for an good adhesion of the solder to the copper in the joints. I used 100 grit sandpaper and sanded the ends of each pipe and the insides of each fitting. There are tools commercially available to do this much easier and faster for about $10, but I didn't have one on hand and sandpaper works just fine. After all the solder points were prepped I could begin assembling. This step was supposed to be one of the easier steps of the process. I assumed that I would be assembling the unit by threading the 1/2\" pipe all the way through the tee and the 3/4\" pipe around it. This turned out to be one of the more difficult tasks of the build... As I mentioned, the tees have a lip inside which prevent the tubing from going further than the intended coupling which unfortunately is the exact thing we want them to do. To remedy this I tried a number of different tactics. I tried a swaging tool which I couldn't get to work with the fitting. I tried a tapered metal rod but of course I couldn't find one the correct diameter. I tried brute force which began to work but since I'd need to disassemble, add flux, then do it all over again I knew this was not an option... I settled on simply using a dremel tool with a sanding bit which was just a hair smaller than the inner diameter of the copper tee. By running the sander over the lip in the tee, I was able to grind it down enough to the point where the tube was finally able to thread completely through the tee. I have also been told that a drill press would work nicely for this as well if you have the correct size bit.Once you grind down the ridges in your tee fittings, do another dry fit to make sure the 1/2\" pipes slide through all the fittings properly. Once you're sure everything fits together nicely you can disassemble it and prepare for soldering! Step 4: Soldering and Assembly. Soldering copper pipe was completely new to me. I had never done it before and I was a little nervous to try a new technique on my expensive pile of copper. Fortunately by taking my time, reading a few tutorials, and not getting too anxious I was able to solder the whole chiller in just a few hours. There are 16 fittings with 3 joints each which meant a total of 48 solder points. I learned a few things through all of this which helped me out quite a bit and I hope it will help you as well.I soldered the chiller as I would have assembled it, by starting with the bottom pipes and working my way up. Since The whole joint heats up when you are soldering a single connection, I fount it to be most economical to solder all 3 connections of each fitting at once. This meant adding flux to the inside of each fitting and each pipe end, then sliding the pipe into the tee. The 1/2\" pipe should stick out 1.5 inches from the outside of the tee fitting, and the 3/4\" pipe should fit snug until it hits the stop on the inside of each fitting. Once assembled, heat the joint with the blow torch using a decent sized flame. Trying to do it with a smaller flame takes forever and does not get the fitting hot enough to melt the solder. Once the fitting is nice and hot, test it by touching the solder to the connection point between the pipe and fitting. You're looking for the pipe to melt the solder, not the flame. If you put the solder directly into the flame this will just melt the solder and not let it enter the joint. If the joint is hot enough the solder will melt and capillary action assisted by the flux will draw the solder deep into the joint. I found it easiest to touch the solder to the top of the joint and let it flow down and get drawn into one side, then the other. Add solder until it begins to build up at the base of the joint. This means the joint is full of solder and you can move on. Double check all parts of the connection to ensure there is solder in the joint. Once you've completed the first two straight sections and the one connection pipe between the two, you'll be soldering a tee which is directly over the first one you did. As you heat the new fitting, you don't want your first fitting heating up and loosening, so I found it best to lay a damp cloth over the set joint and wedging a small piece of wood between the pipes to keep the tees apart just a little bit. Continue in this manner until all of your joints are soldered and your chiller is assembled!Once you're all done soldering then you're almost done. Clean off the extra flux with a damp cloth and some soapy water. Take your silicone tubing and cut it into 7x 10\" sections. This will connect each straight section of 1/2\" tube to the next. They will stay very firmly in place with nothing more than friction, so there is no need to further secure these. Last but not least, take your garden hose, chop off the two ends, put the hose clamp onto each section of hose end and work it onto the ends of the 90 degree elbows. You want the water inlet to be on the bottom and the outlet to be on the top. The hot wort will enter on top thorugh the tee with the water outlet and the wort will exit on the bottom with the water inlet tee. Once the hoses are on, secure them to the copper with the hose clamps. Step 5: Final Product and Future Plans. This is my finished product! I hooked it up to the sink with another section of hose and ran water through the chiller to test for leaks. I put it under pressure as well and didn't find a single drop of water from any of the joints. I put it to the test and by running my water at about 1/3 pressure I am able to bring a 5 gallon batch of boiling wort down to ale pitching temps in a single pass which took about 7 minutes with the pump throttled back a little bit. The wort inlet and outlet sections are hooked up with a different section of silicone hose and a camlock attachment at the opposite end which connect to the rest of my system at the pump and the recirculation arm in my boil kettle. If I could do it all over again I wouldn't change a thing, but there are some adjustments I plan to make in the future. The garden hose attachments aren't quite as \"sexy\" as the rest of the chiller, and I plan to add proper brass male and female GHT (garden hose thread) sections to the chiller at some point, but this is good enough for now. Additionally, I plan on weaving some copper wire back and forth between the pipes to shore it up and make sure it is nice and straight, but it is plenty strong enough as it is to stay together just by the solder connections alone. This has been my favorite homebrewing build yet and I hope it inspires you enough to make your own!", "images_list": ["heavy-duty-counter-flow-wort-chiller_0", "heavy-duty-counter-flow-wort-chiller_1", "heavy-duty-counter-flow-wort-chiller_2", "heavy-duty-counter-flow-wort-chiller_3", "heavy-duty-counter-flow-wort-chiller_4", "heavy-duty-counter-flow-wort-chiller_5"]} {"id": "RECIPE_937", "question": "What materials do I need to gather and what is the estimated total cost for building the 'Heavy Duty Counter Flow Wort Chiller'?", "provenance": [40611], "ground_truth": "To build the 'Heavy Duty Counter Flow Wort Chiller,' you will need 2x 10' 3/4\" type m copper pipes, 2x 10' 1/2\" type m copper pipes, a pack of copper tees, 6x individual tees, 2x 90 degree copper elbows, hose clamps, solder, flux, a garden hose, and six feet of silicone tubing. The total estimated cost is around $110.", "images_list": ["heavy-duty-counter-flow-wort-chiller_1"]} {"id": "RECIPE_938", "question": "What\u2019s the best way to prepare a delicious hot sandwich that combines savory flavors and fresh ingredients?", "provenance": [40612], "ground_truth": "Introduction: Hot Sandwich. Toast bread (in oven or toaster Oven) with butter with added seasoning (garlic ** Salt). \u00a0Add cheese till crip add fresh goodness (greens **^Romaine , Rocket&aruglula, **) as well avo gorgeous avacoado slices. (ripe is softer.) Wait for flava. \u00a0Add sauteed chicken ( bits cook quicker and more thourough for those scared of the wok. \u00a0Clean cutting boards **&^% Sanitize cutting boards.... I used Barbeque. Worth a shot\nList ^^\n* Bread\n*cheese\n* Lettuce\n*Onion\n*meat (chicken)\n*", "images_list": ["hot-sandwich_0"]} {"id": "RECIPE_939", "question": "What steps should be taken to prepare the bread for a Hot Sandwich, and what seasoning is recommended to enhance its flavor?", "provenance": [40612], "ground_truth": "To prepare the bread for a Hot Sandwich, it should be toasted in the oven or toaster oven with butter. The recommended seasoning to enhance its flavor is garlic salt.", "images_list": ["hot-sandwich_0"]} {"id": "RECIPE_940", "question": "How do you prepare the shortbread dough for 'Cuneiform Clay Tablet Cookies,' and what is the required resting time before baking?", "provenance": [40613], "ground_truth": "To prepare the shortbread dough for 'Cuneiform Clay Tablet Cookies,' beat together 1 cup butter, \u00bd cup light brown sugar, 2 tsp granulated sugar, and \u00bd tsp salt until light and fluffy. Then, add 1 large egg and 1 tsp vanilla, followed by folding in 3 cups flour until the dough is crumbly. After forming the dough into discs and sealing them in plastic bags, let it rest in the fridge for an hour.", "images_list": ["cuneiform-clay-tablet-cookies_1"]} {"id": "RECIPE_941", "question": "What equipment do I need to strain the mashed grapes when making 'Homemade Grape Juice,' and how long should I let the juice drip through?", "provenance": [40614], "ground_truth": "To make 'Homemade Grape Juice,' you need a fine mesh to strain the grapes, and it is recommended to let the juice drip through overnight to ensure all the juice is extracted.", "images_list": ["grape-juice_6"]} {"id": "RECIPE_942", "question": "What is the best way to prepare a delicious rendang, the iconic spicy dish from Indonesia?", "provenance": [40615], "ground_truth": "Introduction: RENDANG: the Spicy Food From Indonesia. RendangDid you ever hear that name? It is a traditional food from Indonesia. Rendang (we also call it Randang) is a very spicy food. Not spicy, not rendang.I believe that \"for you\" making Rendang is easier than say the name. Haha, just kidding.By the way, are you ready? Sure! Step 1: You Need. WaterBeef (cut it into dices) Coconut milk (I use the instant one)Salt Chilli Garlic Onion Chopped galangale Bay leaf Vegetable oil Beef flavoring Sugar Step 2: Grind. Grind the ingredients (chilli, salt, garlic, onion) with mortar and pestle / blender. Step 3: Fry the Ingredients. Fry the grinded ingredients.Add the bay leaf into the fry pan. Put some sugar and beef flavoing. Put the chopped galangale into the fry pan too.PS: Cook it slowly. Step 4: Still in the Fry Pan. Put the beef into the fry panAdd water, don't too much don't too a little. (it helps you to make the beef softer). Make sure the water is tasty (Don't add too much sugar/salt).Wait until the water lessened/subsided (the beef will softer and the taste is absorbed into the beef.)Add the coconut milk, keep cooking for a second.PS: Cook it slowly. Step 5: VOILA. Ready. Better you eat rendang with hot rice. Step 6: FINISH. Thank you for looking my work.Hope you'll make it better.Other food works:Nasi KuningNoodle Omelette", "images_list": ["rendang-the-spicy-food-from-indonesia_0", "rendang-the-spicy-food-from-indonesia_1", "rendang-the-spicy-food-from-indonesia_2", "rendang-the-spicy-food-from-indonesia_3", "rendang-the-spicy-food-from-indonesia_4", "rendang-the-spicy-food-from-indonesia_5"]} {"id": "RECIPE_943", "question": "In the recipe for 'Rendang,' what ingredients should be added to the fry pan after frying the grinded ingredients?", "provenance": [40615], "ground_truth": "After frying the grinded ingredients in 'Rendang,' you should add the bay leaf, sugar, beef flavoring, and chopped galangale to the fry pan.", "images_list": ["rendang-the-spicy-food-from-indonesia_3"]} {"id": "RECIPE_944", "question": "What\u2019s the best way to whip up a batch of delicious Donkey Kong Coconut Barrels Jello Shots for a fun gathering?", "provenance": [40616], "ground_truth": "Introduction: Donkey Kong Coconut Barrels (Jello Shots). Every red-blooded gamer knows at least some portion of the Donkey Kong legacy! This great ape is one of the most iconic characters in all of video-game-dom! I was first introduced to DK on the Super Nintendo. I would watch my older brother and sister play Donkey Kong Country all the time, and while I did my best to emulate them I was never quite as skilled. I never got very far in any of the DK games, but what I enjoyed about the games wasn't the challenge of the levels or the feeling of accomplishment after defeating a boss, what I always played for was the scenery and design of the levels. Jungles, ancient temples, pirate ships, volcanoes, beaches, tunnels, mine shafts, anywhere the DK clan went was some place totally unlike anything my little single-digit-aged brain had seen and those were the only places I wanted to be (you can only imagine what happened after I saw the first three Indiana Jones movies).The original concept of this jello shot came to me as I was planning to attend a wrap party for a tropical themed musical my friends had been working on. I wanted to bring them something fun for the party so I whipped up this idea with some input from my ever-so creative girlfriend. I hope you all go as coconuts for it as we did! Step 1: Ingredients and Tools. Ingredients99 Bananas (1/3 Cup) Kahlua (1/2 Cup) Unsweetened Coconut Milk (1/4 Cup) Cold or room temperature Water (1/4 Cup) Knox Unflavored Gelatin (2 packets) Hot Water (2 Cups) (Optional) Sweetened coconut flakes (1/4 Cup, Lightly Toasted)ToolsLiquid Measuring Cup (Size: 1-Cup) Liquid Measuring Cup (Size: 4-Cups) Shot Glasses or jello shot cups Large Stirring Spoon A refrigerator for cooling(Optional) A small pan or toaster oven for toasting coconut flakes.Serving SizeMakes 14 Jello Shots Step 2: Preparing Your Ingredients & Mixing 'em Together!. Pour your Kahlua, 99 Bananas, Coconut Milk, and Cold/Room temperature Water into a large bowl. Make sure you stir it well so that the coconut milk mixes nicely with the other ingredients. Now place it in a freezer until it's chilled. (Tip: If you're not sure if the mixture is chilled enough, touch the side of the bowl. If it feels freezing cold, then the mixture is, too!) Step 3: Making Your Gelatin & Cooling Your Jello. Pour the contents of 2 Knox Unflavored gelatin envelopes into a large measuring up then boil 2 cups of hot water and pour it into the measuring cup with the gelatin powder. Now stir it all together making sure to remove all the lumpy-bits. Take your chilled alcohol mix out of the freezer and pour it into the hot gelatin mix. Stir thoroughly!Once you've finished mixing all of your liquids start pouring it into our shot glasses or jello shot cups right away and then stick them in your refrigerator immediately! You'll need to let these guys sit in there for about 2-3 hours before they turn into jello.(Tip: DO NOT PUT YOUR SHOTS IN THE FREEZER! Doing so can be a time saver if you have done it before and know how long to keep them in there, but if you leave them in too long they'll be ruined. Just plan ahead and allow 2-3 hours for them to set properly in a fridge.) Step 4: Toasting Your Coconut Shreds. Stove Top MethodTake your sweetened coconut shreds and place them in a small pan. Place your pan on a burner at medium-low heat. Stir or toss your coconut shreds frequently so that there is an equal amount of golden brown and white color to them. Once you have about half of them looking golden brown and delicious, place them in a bowl to cool them off.Toaster Oven MethodPlace your sweetened coconut shreds on a toaster oven sized baking pan and place them in your toaster oven. Set it to toast and keep a watchful eye on it. This method is faster than the stove top, but can also lead to burnt coconut shreds very quickly if done neglectfully.(Tip: An easy way to tell that it is time to stir or toss your shreds is if you see a little wisp of smoke rising out of the pan.)(Tip: If you don't know what I mean by \"tossing\" your shreds, it's that fancy trick that chefs do when they grab the handle of the pan and flip the ingredients around by shaking the pan.) Step 5: The Fun Step: Serving and Ingesting!. After about 2-3 hours, take your jello shots out of the fridge. They should have a nice firm, but jiggly consistency by now. Sprinkle a little bit of lightly toasted coconut shreds on top of each shot and enjoy!", "images_list": ["donkey-kong-coconut-barrels-jello-shots_0", "donkey-kong-coconut-barrels-jello-shots_2", "donkey-kong-coconut-barrels-jello-shots_3", "donkey-kong-coconut-barrels-jello-shots_4", "donkey-kong-coconut-barrels-jello-shots_5"]} {"id": "RECIPE_945", "question": "After mixing the gelatin with the alcohol mixture for 'Donkey Kong Coconut Barrels (Jello Shots),' what steps should be taken before refrigerating them, and how long should they set in the refrigerator?", "provenance": [40616], "ground_truth": "After mixing the gelatin with the alcohol mixture for 'Donkey Kong Coconut Barrels (Jello Shots),' you should immediately pour the mixture into shot glasses or jello shot cups and then place them in the refrigerator. They need to set for about 2-3 hours.", "images_list": ["donkey-kong-coconut-barrels-jello-shots_3"]} {"id": "RECIPE_946", "question": "What is the process for creating a delicious ginger cream ale at home?", "provenance": [40617], "ground_truth": "Introduction: Ginger Cream Ale. Hi there, I decided to record my latest experiment for pride and posterity. Because this ginger ale is made with some lactose, it will remain somewhat sweet even after a full fermentation. Because it is made with a lot of fermentable sugars as well, it will ferment to a fairly high percentage of alcohol. (an educated guess would be roughly around 8% ABV) Step 1: Equipment and Ingredients . For equipment, you'll need: A scaleA bowl A large pan (I used a large steam kettle, like a restaurant might have.) A large spoon, for stirring A food processor (or a knife, if you don't mind chopping your ginger by hand) And for ingredients:1 kg corn syrup solids or dextrose1 kg brown sugar 400 g ginger root200 g lactose (milk sugar) 20 g vanilla flavouring A ginger bug or brewers yeastAnd some corn sugar or dextrose for priming. I'll update the amount needed when I finish the batch. If you can't wait to find out, simply google \"priming sugar calculator\" and use it to figure out a precise amount. Step 2: Measuring. Scale out each ingredient and reduce your enemies- er, I mean ginger root, To a pulpy mash in the food processor. Step 3: Boiling. Put all your ingredients (except for the ginger bug culture and priming sugar) together in a large pan and add 3 liters of water. Stir the whole mixture and turn up the heat! Once it reaches a boil, let it cook for another 5-10 minutes and then remove from heat. Step 4: Beginning Your Fermentation . Once your brew has cooled down a bit you can transfer it to an 11 liter pail and add enough water to bring it up to 10 liters. Add your ginger bug (or pitch your yeast, whichever you're using) Close the pail with an airtight lid that's fitted with an airlock to prevent any dust or bugs from getting in while still letting the CO2 escape. (if you don't have an airlock, don't seal the pail tight; leave a crack for the pressure to escape.) Leave the brew in a warm place to ferment for 7-14 days Step 5: Cold Crashing and Racking. Once your brew has completely stopped fermenting, cold crash it in the fridge overnight to force any sediment to the bottom. Once it's thoroughly settled, use a narrow hose to siphon the liquid off. Be careful not to get too much of the sediment through the hose.If you don't have the hose for the job, you can pour the liquid into another pail leaving the sediment behind. You may have to repeat this step once or twice to get your brew more clear. You can save the slurry from the bottom to ferment your next batch with. Step 6: Bottling . Take 500 ml of your brew and put it on the stove to heat, then mix in your priming sugar. Once it's fully liquefied and hot, remove from heat and mix in another 500 ml of the brew to cool it down. Add the priming liquid to the whole batch and stir it in. Now fill your bottles! You can use a pail with a spigot or you can pour the brew through a funnel. Cap your bottles and store them in a dark place. Step 7: Taste Your Sweet Victory. After 7-14 days, your Ginger cream ale should be carbonated. Refrigerate and carefully pour into a frozen glass. Remember to leave the last mouthful in the bottle because there will be a little sediment. Sit back and sip, reap the rewards of your labour! Your brew should continue to improve for about two months after bottling. I'll add more photos when I finish this project. ", "images_list": ["ginger-cream-ale_0", "ginger-cream-ale_2", "ginger-cream-ale_3", "ginger-cream-ale_4"]} {"id": "RECIPE_947", "question": "For making 'Ginger Cream Ale,' what is the process for cold crashing and racking the brew?", "provenance": [40617], "ground_truth": "To make 'Ginger Cream Ale,' once your brew has completely stopped fermenting, you should cold crash it in the fridge overnight to force any sediment to the bottom. Once it's thoroughly settled, use a narrow hose to siphon the liquid off, being careful not to get too much sediment through the hose.", "images_list": []} {"id": "RECIPE_948", "question": "What is the best way to prepare a delicious summer squash casserole that the whole family will enjoy?", "provenance": [40618], "ground_truth": "Introduction: Summer Squash Recipes. My garden is overflowing with summer squash! Here are a few more ways to use it up! Step 1: Cheesey Summer Squash Casserole . Very easy to make! Prep time: 5-10 minutes Cook time: 45-60 minsIngredients 3 cups of squashed chopped into chunks1 cup cracker crumbs1 cup cheese, shredded 2 tbsp. butter1/2 an onion chopped2 eggs, beaten Directions1. Mix all ingredients together (leave out 1/4 cup of cheese for top)2. Top with cheese and a few cracker crumbles.3. Place in casserole dish, cover with foil or top and bake at 350 degrees for 45mins-1 hourMy kids do not care for squash, but they will eat this dish. :) Also great for to bring to parties!or *stuffed squash is also quick and easy to make. Step 2: Squash Bread. Makes 2 loavesPrep Time: 20 minutesBake Time: 40 minsIngredients3 cups flour4 tsp. cinnamon1 1/2 tsp. baking powder1 tsp. baking soda3 cups squash, shredded 4 eggs1 1/2 cups sugar1 cup oil4 tsp. vanilla extract Directions1. preheat oven to 350 degrees.2. Mix, flour, cinnamon, baking powder and baking soda thoroughly.3. In a separate bowl mix eggs, sugar, oil and vanilla. beat for 3 minutes.4. stir in squash5. Add the dry ingredients and mix until moist. 6. Pour into two well-greased loaf pan. Bake for 40 minsGreat for dessert or breakfast!", "images_list": ["summer-squash-recipes_0", "summer-squash-recipes_1", "summer-squash-recipes_2"]} {"id": "RECIPE_949", "question": "What ingredients do I need to make the Cheesey Summer Squash Casserole, and how long should I bake it?", "provenance": [40618], "ground_truth": "To prepare the Cheesey Summer Squash Casserole, you'll need 3 cups of squash chopped into chunks, 1 cup of cracker crumbs, 1 cup of shredded cheese, 2 tablespoons of butter, half an onion chopped, and 2 beaten eggs. After mixing all the ingredients, bake the casserole at 350 degrees for 45 minutes to 1 hour.", "images_list": ["summer-squash-recipes_1"]} {"id": "RECIPE_950", "question": "What\u2019s the best way to whip up a delightful dark chocolate dipped cherry for a sweet treat?", "provenance": [40619], "ground_truth": "Introduction: Dark Chocolate Dipped Cherry - Individual Size!. On a diet? In summer you don't have to give up the decadent stuff. Here's a 2 minute instructable to make a chocolate dipped cherry for your pleasure.I hope you appreciate the grainy food porn pics!INGREDIENTS1 tablet dark chocolate1 cherry1 microwave safe bowl requiredIf you're feeling ambitious: chop up toasted almonds to roll the cherry in after coating with chocolate. yummm Step 1: Melt a Tablet of Dark Chocolate. Put the tablet of chocolate in a microwave safe bowl.\nIf you're lazy: \nMicro it for 1 minute. You can use the cherry to stir the melted chocolate around and cover it. (How eco, no utensils)\nIf you're not: \nMicro for 30 seconds.\nThen stir the chocolate around until it melts from the heat of the bowl. This way ensures the chocolate won't burn. Step 2: Roll the Cherry Around to Coat. Either eat it fondue style with melted chocolate.\nOr pop it in the freezer for a minute - and voila - chocolate covered cherry in 2 minutes!\n(PS You can microwave the leftover chocolate and swath it up with another cherry from the bowl :)", "images_list": ["dark-chocolate-dipped-cherry-individual-size_0", "dark-chocolate-dipped-cherry-individual-size_1", "dark-chocolate-dipped-cherry-individual-size_2"]} {"id": "RECIPE_951", "question": "When making 'Dark Chocolate Dipped Cherry - Individual Size!', what method should be used to melt the dark chocolate to prevent it from burning?", "provenance": [40619], "ground_truth": "To make 'Dark Chocolate Dipped Cherry - Individual Size!', you should melt the dark chocolate by microwaving it for 30 seconds and then stir it to allow it to melt from the heat of the bowl. This technique prevents the chocolate from burning.", "images_list": ["dark-chocolate-dipped-cherry-individual-size_1"]} {"id": "RECIPE_952", "question": "What\u2019s the process for crafting your own small homebuilt cider press to make delicious cider?", "provenance": [40621], "ground_truth": "Introduction: Small Homebuilt Cider Press. \u00a0\u00a0\u00a0\u00a0 When life gives you lemons you make lemonade; when your neighbor gives you several bushels of apples, duh, make cider!\u00a0 However in my case, I didn't exactly have a cider press sitting around waiting to be used, so I built this little jig over the weekend.\u00a0\n\u00a0\u00a0\u00a0\u00a0 The frame is made out of some scrap 4x4s and 2x4s, the plunger out of 1\" pine board and plywood (just because I ran out of pine), and the screw is from a bench vise.\u00a0 To attach the plunger head, I drilled and tapped a 1/4\" hole in the end of the screw vise, and bolted it on.\u00a0 After some use, I've found that it's best if you cut the bolt that holds the plunger on so that it bottoms out in the hole, that way you can tighten it without sinking the bolt head or washer into the soft pine board when you start pressing cider.\u00a0 The bucket is a cheap ice cream maker bucket with a small hole drilled in the side and a spigot made out of some hardwood scraps glued on.\u00a0 I sealed all of the parts of the wood that come into contact with the cider with a couple coats of Howard's butcher block conditioner.\n\u00a0\u00a0\u00a0\u00a0 Eventually, I will upgrade the cheap plywood and pine plunger to a better hardwood one, probably oak, but for now, this one works just fine.\n\u00a0\u00a0\u00a0\u00a0\n\u00a0\u00a0\u00a0\u00a0\u00a0 When I got ready to start pressing, I quartered the apples and ground them up with a meat grinder, which I must say worked incredibly well.\u00a0 I bought 2 yards of tulle to use as the press cloth; lining the bucket with it, I slopped in several ladle-fulls of the ground up apples and folded the tulle over it, then pressed away.\u00a0 The one main problem with this design I found is that since there is only one hole for the cider to run out through, I had to tip the press as I was tightening it to get all the liquid out.\u00a0 Other than that, no problems, only delicious fresh cider!", "images_list": ["small-homebuilt-cider-press_0"]} {"id": "RECIPE_953", "question": "What materials are used to construct the plunger of the 'Small Homebuilt Cider Press,' and what modification is recommended to enhance its performance?", "provenance": [40621], "ground_truth": "The plunger of the 'Small Homebuilt Cider Press' is constructed from 1\" pine board and plywood. A recommended modification to enhance its performance is to cut the bolt that holds the plunger on so that it bottoms out in the hole, allowing for tightening without damaging the wood.", "images_list": ["small-homebuilt-cider-press_0"]} {"id": "RECIPE_954", "question": "What are the essential steps to revive a Melitta coffee grinder that won't grind?", "provenance": [40622], "ground_truth": "Introduction: Fix Your Melitta Coffee Grinder. If you've got a Melitta brand burr coffee grinder like model MEBG8B but it won't grind anything, maybe you've got a stuck button. Here's how to fix it.With our grinder, the buttons for 4,8,10,12 cups seemed to simply do nothing. It turns out that the shut-off button (top center) had jammed. Although I managed to get the button out of its cockeyed position, the grinder still didn't work. Step 1: Remove the Beans. First, take off the lid from the bean reservoir and empty the beans into a bowl. We don't need those little buggers bouncing all over our floor! Step 2: Remove the Controls. The five buttons (4,8,10,12 cup and shut-off) are all located on a single plastic-chrome piece on the front of the grinder. Using your fingernail, a very small screwdriver or other implement, insert it at the top in the seam between the chrome piece and the black plastic. Pry gently, and the entire control panel will probably pop out easily. It's attached with a few inches of insulated wire, so it won't entirely fall off, and there's no reason to worry about losing any pieces. Step 3: Inspect the Buttons. A flashlight will help you get a better look at the buttons. Each \"outer\" button in turn pushes on a plastic post connected to a button on a circuit board, not too unlike the buttons in your computer's mouse. In my case, the posts are colored blue, and are sort of hidden inside a spring-like housing that keeps the outer button aligned with the post and provides the recoil on the button.\nI looked at each of the four buttons at the bottom, and there was very little gap between the outer button and the inside posts. I could see the \"grind\" buttons working correctly as I pushed each of them. However, the shut-off button was indeed stuck! The post was sort of stuck in the down position. Step 4: Gently Pop Up. Use your very small screwdriver to lift the head of the post. It may have a bit of a lip on it like mine did, in which case I was able to sort of lift the post out of its \"stuck\" position. If you think you've got it, compare it to the grind buttons again. Try out the action of the stop button. Does the post now depress AND rise again? Good!\nNow, just like the cardinal rule of working on the internals of your computer: don't be overconfident; test your changes now, and don't be cocky, putting everything back together before you know for sure.\nPlug the grinder in and push the \"4-cup\" grind button. It should buzz to life. Hit the shut-off button now, gently, so it doesn't jam. Step 5: Replacing the Controls. It works! Now we just have to put things back together. Be sure that the circuit board portion of the controls fits inside the housing, and guide the controls straight in. There should be three little teeth that gently snap into place when you press on the panel.\nGet back on that horse and brew some heaven!", "images_list": ["fix-your-melitta-coffee-grinder_0", "fix-your-melitta-coffee-grinder_1", "fix-your-melitta-coffee-grinder_2", "fix-your-melitta-coffee-grinder_3", "fix-your-melitta-coffee-grinder_4", "fix-your-melitta-coffee-grinder_5"]} {"id": "RECIPE_955", "question": "In fixing my Melitta coffee grinder, how can I lift a stuck post to ensure it functions properly?", "provenance": [40622], "ground_truth": "To fix your Melitta coffee grinder, gently pop up the stuck post by using a very small screwdriver. There may be a bit of a lip on the post, so carefully lift it out of its 'stuck' position. After you've done this, test the stop button to confirm that the post now depresses and rises again.", "images_list": ["fix-your-melitta-coffee-grinder_4"]} {"id": "RECIPE_956", "question": "What\u2019s the best way to whip up a delightful no-churn ice cream that everyone will love?", "provenance": [40623], "ground_truth": "Introduction: No Churn Ice Cream. No-churn ice cream with simple ingredients. Indulge in an airy, fluffy ice cream with 5 different flavors! Step 1: INGREDIENTS:. 2 cups heavy whipping cream1 (14-ounce) can sweeten condensed milk1 teaspoon vanillaMIX-INS:Chocolate-orange: Melted and cooled 1/2 semi- sweet or dark chocolate and 1 teaspoon orange zest.Banana: 1 cup pureed bananaStrawberry: 1 cup strawberry sauceFresa colada: 1 cup strawberry sauce, 1/4 cup shredded coconut, 1/4 teaspoon coconut extract (optional)Nutty+boozy coffee: 1/2 cup creamy almond butter, 2 teaspoons coffee liqueur. I used Barney butter, almond butter vanilla+espresso flavor Step 2: DIRECTIONS:. With a hand mixer, whip the heavy cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and then it stands at attention.In a large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.Scoop the mixture into smaller bowls and gently fold in your desired mix-ins.Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.To serve, allow sitting for a few minutes at room temperature, wet an ice cream scoop and spoon into dishes, on cones or eat straight from the container. The ice cream will melt a little quicker than custard-based ice creams, but that\u2019s okay!", "images_list": ["no-churn-ice-cream_0", "no-churn-ice-cream_1", "no-churn-ice-cream_2"]} {"id": "RECIPE_957", "question": "For making 'No Churn Ice Cream,' what is the best method for incorporating whipped cream with sweetened condensed milk?", "provenance": [40623], "ground_truth": "To make 'No Churn Ice Cream,' the best method for incorporating whipped cream with sweetened condensed milk is to gently fold the whipped cream into the milk using a spatula, taking care to maintain the light and airy texture of the mixture.", "images_list": ["no-churn-ice-cream_2"]} {"id": "RECIPE_958", "question": "What is the process for crushing Tootsie Rolls for making 'Tootsie Roll Cookies,' and how should they be prepared beforehand?", "provenance": [40624], "ground_truth": "For making 'Tootsie Roll Cookies,' the Tootsie Rolls should be placed in resealable bags with their wrappers still on and kept in the freezer overnight until they are rock hard. The next day, they can be crushed with a hammer or another hard object into pieces no bigger than the size of a chocolate chunk.", "images_list": ["tootsie-roll-cookies_1"]} {"id": "RECIPE_959", "question": "What are the essential steps to whip up a batch of coconut oil popcorn that\u2019s both healthy and tasty?", "provenance": [40625], "ground_truth": "Introduction: Healthy and Delicious Coconut Oil Popcorn. We make lots of popcorn for our family and friends for snacks and movie nights. We have tried lots of recipes and poppers over the years. This simple and healthy recipe is so far the best we have ever had and everyone that tries it agrees. Ingredients:1/2 Cup - Orville Redenbacher's Original or some other high quality popcorn kernels. 1 Heaping Tablespoon - Carrington Farms, Pure, Unrefined, Cold Pressed Organic Coconut Oil. A Few Generous Shakes of Pink Himalayan Salt. Step 1: Add Ingredients and Pop. Turn on your hot oil popcorn popper. Add heaping tablespoon of coconut oil. Add popcorn kernels. After all kernels have popped, turn off the popcorn popper and sprinkle pink salt to taste. Start your movie and enjoy!", "images_list": ["healthy-and-delicious-coconut-oil-popcorn_0", "healthy-and-delicious-coconut-oil-popcorn_1"]} {"id": "RECIPE_960", "question": "What are the steps to pop the popcorn and season it with salt when making 'Healthy and Delicious Coconut Oil Popcorn'?", "provenance": [40625], "ground_truth": "To make 'Healthy and Delicious Coconut Oil Popcorn,' first, turn on your hot oil popcorn popper and add a heaping tablespoon of coconut oil, followed by the popcorn kernels. Once all the kernels have popped, turn off the popcorn popper and sprinkle pink salt to taste.", "images_list": ["healthy-and-delicious-coconut-oil-popcorn_1"]} {"id": "RECIPE_961", "question": "What\u2019s the best way to prepare easy popsicles using simple household items?", "provenance": [40626], "ground_truth": "Introduction: Easy Popsicles. Do you like popsicles? but are you out and don't want to go to the store?\u00a0 Well Read on then! Step 1: Supplies!. You will need\n- A play doh container\n- Wooden skewers\n- Fruit juice\n- Duct tape\n-scissors\nAll household items. Step 2: Preparing. First, take out playdoh and wash out Thoroughly! It isn't toxic but just be be safe!\nCut skewers to size. Step 3: Making the Popsicle. First, pour the juice in the playdough container.\nThen take skewer and duct tape it into place.\nPut in freezer for at least an hour. Step 4: Eat!. Take it out of the freezer then eat!", "images_list": ["easy-popsicles_0", "easy-popsicles_1", "easy-popsicles_2", "easy-popsicles_3", "easy-popsicles_4"]} {"id": "RECIPE_962", "question": "What is the first action to take with the playdough container when making 'Easy Popsicles'?", "provenance": [40626], "ground_truth": "The first action to take with the playdough container when making 'Easy Popsicles' is to wash it out thoroughly to ensure safety.", "images_list": ["easy-popsicles_2"]} {"id": "RECIPE_963", "question": "What steps should be taken to prepare the cake pan for the 'Flourless Chocolate Espresso Cake With Chocolate Ganache and Spiked Berries'?", "provenance": [40627], "ground_truth": "To prepare the cake pan for the 'Flourless Chocolate Espresso Cake With Chocolate Ganache and Spiked Berries,' line the bottom of a 9\u201d spring-form pan with waxed paper or parchment, butter the pan and the paper, and then wrap the outside of the pan in foil.", "images_list": ["flourless-chocolate-espresso-cake-with-chocolate-g_3"]} {"id": "RECIPE_964", "question": "What are the best steps to create a delicious blueberry coconut porridge that\u2019s perfect for breakfast?", "provenance": [40628], "ground_truth": "Introduction: Blueberry Coconut Porridge. This is one of my all-time favorite breakfast recipes! It is so simple, nourishing and delicious. I love this best in the warmer months, and it's so nice to open the fridge and not have to think about making breakfast! Full of healthy fats, protein and fiber, this porridge should keep you satisfied and energized all morning.INGREDIENTS 1/4 cup rolled oats4 teaspoons chia seeds2 teaspoons unsweetened coconut flakes1/8th teaspoon cinnamon (pinch)1/8th teaspoon sea salt (pinch)1/4 teaspoon almond extract (sub 1/2 teaspoon vanilla extract)1/4 cup full fat canned coconut milk6 tablespoons filtered water1 teaspoon maple syrup or honey (sub 2 drops stevia or eliminate for lower-sugar)1/3 cup fresh or frozen blueberriesDIRECTIONSPlace all ingredients in a small bowl except blueberries and whisk to incorporate. Stir in blueberries. Whisk every 2 minutes for 10 minutes to prevent chia seeds from clumping.Cover bowl and refrigerate at least 4 hours or overnight. To serve, enjoy as-is or top with almond butter and extra blueberries (my favorite).", "images_list": ["blueberry-coconut-porridge_0"]} {"id": "RECIPE_965", "question": "What are the initial steps to prepare the ingredients for 'Blueberry Coconut Porridge' before refrigerating the mixture?", "provenance": [40628], "ground_truth": "To prepare 'Blueberry Coconut Porridge,' start by placing all ingredients except for the blueberries in a small bowl and whisking them together to incorporate. Next, stir in the blueberries and whisk every 2 minutes for 10 minutes to prevent the chia seeds from clumping.", "images_list": ["blueberry-coconut-porridge_0"]} {"id": "RECIPE_966", "question": "What\u2019s the best way to prepare homemade chicken nuggets that are even better than fast food?", "provenance": [40629], "ground_truth": "Introduction: Better Than Chicken Nuggets. Yeah I know I'm being bold with the title, but I mean what I say. I'll have these beauties over fast food and store bought any day >:) Ingredients: 2 Chicken Breast (Boneless and Skinless) 1/2 cup cornstarch 2 eggs 1 tsp. salt 1/2 tsp. black pepper 6 Tbsps. flour 1 tsp. baking powder 1/4 cup vegetable oil Step 1: The Set Up. Have 2 Bowls ready. One for the cornstarch and the other one with the flour, salt, black pepper, baking powder, and eggs mixed together and set aside.Cut the chicken breast into cubes/bite size pieces and pat dry with a paper towel. Step 2: Dredge, Shake, Dredge. Coat the chicken pieces in the cornstarch *Do this a few at a time so they don't stick togetherRemove excess cornstarch. I find it easier to use a strainer for this.Dredge all the chicken pieces in the egg mixtureNow lets Cook!! Step 3: Fry Em Up. Heat the oil, on medium, in a large frying pan.Once its heated through, place the chicken pieces One by One and Spaced Out so they don't stick togetherFry one side till golden brown (3-5min) then flip and fry the other sideServe Warm :)*Make sure when you are frying, to wear long sleeves. Oil will fly*", "images_list": ["better-than-chicken-nugget_0", "better-than-chicken-nugget_1", "better-than-chicken-nugget_2", "better-than-chicken-nugget_3"]} {"id": "RECIPE_967", "question": "What steps should be taken with the chicken pieces before frying them for 'Better Than Chicken Nuggets'?", "provenance": [40629], "ground_truth": "Before frying the chicken pieces for 'Better Than Chicken Nuggets,' they should be coated in cornstarch. It's best to do this in small batches to prevent sticking together, and any excess cornstarch should be removed using a strainer.", "images_list": ["better-than-chicken-nugget_2"]} {"id": "RECIPE_968", "question": "How should the handle piece for the 'Kingdom Hearts 2 Keyblade Cake' be shaped before icing?", "provenance": [40630], "ground_truth": "The handle piece for the 'Kingdom Hearts 2 Keyblade Cake' should be rounded out on one side and have the center cut out to create a large 'D' shape.", "images_list": ["kingdom-hearts-2-keyblade-cake_1"]} {"id": "RECIPE_969", "question": "What temperature and duration should I preheat the oven to before steaming the shellfish for 'Cheese Assimilation by Shellfish'?", "provenance": [40631], "ground_truth": "Before steaming the shellfish for 'Cheese Assimilation by Shellfish,' you should preheat the oven to 475 degrees for 30 minutes.", "images_list": ["cheese-assimilation-by-shellfish_2"]} {"id": "RECIPE_970", "question": "How should you flip the crepe when making 'Green Tea Crepe Cones'?", "provenance": [40632], "ground_truth": "To flip the crepe when making 'Green Tea Crepe Cones,' use a silicone spatula to carefully work around the edge of the crepe, lift one edge up, and flip it over onto your hand while moving that hand slightly back, avoiding any upward motion to prevent ripping.", "images_list": ["green-tea-crepe-cones_4"]} {"id": "RECIPE_971", "question": "What type of pot is traditionally used for making cheese fondue, and what types of pots should be avoided?", "provenance": [40633], "ground_truth": "The traditional pot used for making cheese fondue is called a 'caquelon,' which can be made of clay or enameled cast iron. It is important to avoid using any reactive pots, such as aluminum or pots treated with a non-stick surface like Teflon.", "images_list": ["cheese-fondue_2"]} {"id": "RECIPE_972", "question": "What is the delightful process for transforming overripe grapes into a delicious grape jelly?", "provenance": [40634], "ground_truth": "Introduction: Grape Jelly. I was cleaning out the frig so we'd have some place to store leftovers from Easter supper and found four pounds of over ripe grapes shoved to the back. Since throwing out unused produce is a common occurrence in this household i decided to stop the vicious cycle and make jelly...\nAfter all, everyone loves jelly, even if they don't use it.\nImaging a picture of grapes in a bag here, (camera fail!). Step 1: Clean and Cook the Grapes. First thing you should do is wash the grapes, follow that by picking them off the stems, you don't need to be perfect. Be sure to pick out any moldy or mushy grapes, we aren't trying to make ourselves sick.\nI had half green and half red grapes. I cooked them for about 20 minutes until they were a delicious mush. Step 2: Strain. Line a colander with cheese cloth and drain the mush into a bowl for a couple of hours, when it's cool gather up the cheese cloth and squeeze any leftover juice from the mush, compost the mush. Step 3: Cook the Juice. I got three cups of juice from the grapes, probably could have done better, but whatever. So I added two cups of sugar so it wouldn't be too sweet, and boiled over medium heat until the candy thermometer read 220 degrees Fahrenheit.\u00a0 As you can see, even three cups in a 6 qt. pot tried to boil over, do not leave it unattended. Step 4: Canning. So I decided not to can such a small quantity, you can do a standard boiling water process for 5-10 minutes and it will keep for a year. Instead I washed out an Ikea Beer Mug with boiling water and poured the jelly in and covered with saran wrap, it should last 3 weeks in the frig.\nLet gel overnight and enjoy.\nyou probably noticed that it is a little runny, there are two possible causes, I used over ripe fruit which is low in pectin, and I used less sugar then generally recommended (3/4 cup for each cup of juice). Next time I would probably just cook a chopped up apple with the grapes to add pectin.\nBTW, it tastes freaking awesome, better than any commercial grape jelly I've ever had.", "images_list": ["grape-jelly_0", "grape-jelly_1", "grape-jelly_2", "grape-jelly_3", "grape-jelly_4"]} {"id": "RECIPE_973", "question": "What steps should I take to prepare grapes before cooking them for grape jelly, and how long should they be cooked?", "provenance": [40634], "ground_truth": "Before cooking the grapes for grape jelly, you should wash them and pick them off the stems. They should be cooked for about 20 minutes until they turn into a delicious mush.", "images_list": ["grape-jelly_1"]} {"id": "RECIPE_974", "question": "What\u2019s the best way to whip up some delicious slow-cooker root beer BBQ sliders?", "provenance": [40635], "ground_truth": "Introduction: SLOW COOKER ROOT BEER BBQ SLIDERS. ROOT BEER SLIDERS 2 lb pork tenderloin, halved1 can(s) root beer2 Tbsp liquid smoke1 Tbsp seasoned saltROOT BEER BBQ SAUCE3 can(s) root beer1/4 c sugar1 bottle store-bought bbq sauceSERVING 24 slider buns24 dill pickle slices24 toothpicksINSTRUCTIONS1. Place the pork tenderloin in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. 2. Put 3 cans of root beer and sugar in a pot and cook over high heat. Once boiling, reduce heat to medium and cook until the consistency is syrupy. Stir the desired amount of root beer reduction into the BBQ Sauce. Set aside.3. Remove pork from slow cooker. Shred and toss with desired amount of BBQ sauce. Serve on slider buns with pickles and extra sauce. Pierce each sandwich with a toothpick.", "images_list": ["slow-cooker-root-beer-bbq-sliders_0"]} {"id": "RECIPE_975", "question": "What should you do with the pork tenderloin after removing it from the slow cooker for the Slow Cooker Root Beer BBQ Sliders?", "provenance": [40635], "ground_truth": "After removing the pork from the slow cooker, you should shred it and toss it with the desired amount of BBQ sauce before serving it on slider buns with pickles and extra sauce.", "images_list": ["slow-cooker-root-beer-bbq-sliders_0"]} {"id": "RECIPE_976", "question": "What ingredients should be mixed together with a mixer to form a stiff dough for making 'Polvorones De Canele'?", "provenance": [40636], "ground_truth": "To make 'Polvorones De Canele,' you should mix together 3 cups of all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon of ground cinnamon with a mixer until it forms a stiff dough.", "images_list": ["polvorones-de-canele_6"]} {"id": "RECIPE_977", "question": "What is the best way to create your own coffee bean extract at home?", "provenance": [40637], "ground_truth": "Introduction: Coffee Bean Extract. Here's another popular extract that is easy to make. We don't use coffee extract as often as other extracts, so I'll make one small bottle every 6 months so it's always available. Making your own coffee extract is cheaper than buying it in a store and more impressive. Great way to add coffee flavoring to a homebrewed stout. Will last forever if stored properly. All these extracts, we really should invest in smaller brown bottles. Step 1: Beans. Crush up your beans. Crush, not grind. You want rough smashed pieces, not a fine grind. Use about 4 tablespoons for 1 cup of alcohol. Step 2: Alcohol. You can use vodka, clear rum, bourbon, or brandy for your extracts. Nip bottles work great as they're small and super cheap. 1 tablespoon of crushed beans per 1 alcohol nip should be enough to get a small extract going. Step 3: Bottle. Pour the coffee beans into your jar and then fill with alcohol. Put the cap on and give it a shake. Step 4: Age. Keep the extract out of direct sunlight and allow to age for 2-4 weeks. Don't forget to give the bottle a daily shake. After 2-4 weeks you can strain out the coffee beans and keep the extract in your cupboard for whatever needs you have. ", "images_list": ["coffee-bean-extract_0", "coffee-bean-extract_1", "coffee-bean-extract_2", "coffee-bean-extract_3", "coffee-bean-extract_4"]} {"id": "RECIPE_978", "question": "What types of alcohol can I use to make 'coffee-bean-extract,' and how much crushed coffee beans should I add for each nip of alcohol?", "provenance": [40637], "ground_truth": "To make 'coffee-bean-extract,' you can use vodka, clear rum, bourbon, or brandy. The recommended amount of crushed coffee beans is 1 tablespoon per 1 alcohol nip.", "images_list": ["coffee-bean-extract_2"]} {"id": "RECIPE_979", "question": "How should I prepare the cucumber for making 'Bleeding Gum Rolls' before rolling it with the tomato chicken mix?", "provenance": [40638], "ground_truth": "To prepare the cucumber for 'Bleeding Gum Rolls,' slice it in the middle lengthwise and cut a small portion to expose the seeds. Ensure the slices are very thin to make rolling easier, and place the slices on a tissue or absorbent material to remove excess water.", "images_list": ["bleeding-gum-rolls_6"]} {"id": "RECIPE_980", "question": "What should you do after adding the dollops of chocolate syrup when making '5 Min Microwave Weetabix Cake,' and for how long should the mixture be set aside?", "provenance": [40639], "ground_truth": "After adding the dollops of chocolate syrup, you should set the mixture aside for 10 minutes when making '5 Min Microwave Weetabix Cake.'", "images_list": ["5-min-microwave-weetabix-cake-1_6"]} {"id": "RECIPE_981", "question": "What\u2019s the process for creating the delightful tutti frutti rainbow mochi that everyone loves?", "provenance": [40640], "ground_truth": "Introduction: Tutti Frutti Rainbow Mochi. Super easy to make and kids love them! Step 1: Ingredients. per color:42 g jello powder of any flavors you like, strawberry, raspberry, blue, lime, orange, lemon, grape, whichever :)1/2 c glutinous flour1/2 c hot water1/2 c sugar, this is optional (your mochi will be much sweeter with sugar obviously. My oldest son doesn't care whether I add sugar or not, but my younger sometimes would choose the one with additional sugar).cornstarch/potato starch/tapioca starch, whichever you have at home! Step 2: Method. Place jello powder in a bowlMix in glutinous flour (and sugar)Pour in hot boiling water, stir to combineMicrowave for 1 minute long, stir Dump mass onto potato starch and sliceCoat slices with the starch and place mochi on serving plateEnjoy :)", "images_list": ["tutti-frutti-rainbow-mochi_0", "tutti-frutti-rainbow-mochi_1", "tutti-frutti-rainbow-mochi_2"]} {"id": "RECIPE_982", "question": "What is the process for mixing the ingredients when making 'Tutti Frutti Rainbow Mochi,' and what should you do after microwaving the mixture?", "provenance": [40640], "ground_truth": "To make 'Tutti Frutti Rainbow Mochi,' you should first place jello powder in a bowl, then mix in glutinous flour and sugar. Next, pour in hot boiling water and stir to combine. After microwaving the mixture for 1 minute, dump the mass onto potato starch and slice it.", "images_list": ["tutti-frutti-rainbow-mochi_2"]} {"id": "RECIPE_983", "question": "What steps should I take to prepare the meatballs for the Italian Meatball Pie?", "provenance": [40641], "ground_truth": "To prepare the meatballs for Italian Meatball Pie, mix the ground beef with fresh bread crumbs, parmesan cheese, egg, oregano, and salt and pepper. Then, form the mixture into meatball-sized portions, brown them in a frying pan, and simmer with tomato sauce for about 10 minutes.", "images_list": ["italian-meatball-pie_3"]} {"id": "RECIPE_984", "question": "What is the preparation step for the rice before making 'Mint Pulao'?", "provenance": [40642], "ground_truth": "The preparation step for the rice before making 'Mint Pulao' is to soak 2 cups of rice in 4 cups of water.", "images_list": ["mint-pulao_8"]} {"id": "RECIPE_985", "question": "What is the best way to create a delightful honey-chocolate smoothie that brings together such unique flavors?", "provenance": [40643], "ground_truth": "Introduction: Honey-Chocolate Heaven. This Smoothie was inspired by a Honey-Chocolate Pie my Mom makes. The Pie recipe was a Grand Prize Winner back in the 1960's and it has the most wonderful taste! \u00a0\nThe ingredients in this Smoothie may surprise you, but the unique flavors will surely delight you!\u00a0 Step 1: Ingredients You'll Need:. \nFIRST... If you want to create a fun sugar-chocolate rimmed Glass, you'll need:\n\t\tA bowl filled with a small amount of water\n\t\tA bowl filled up 1/2\" with powdered Sugar\n\t\tMagic Shell Instant Freeze Chocolate Sauce\u00a0\nFor the Honey-Chocolate Smoothie, you'll need:\n\t\t\u00a01/2 Box of Chocolate Ice Cream- well-frozen. Just cut the entire box in half and remove the Ice Cream onto a plate and cut it \u00a0into smaller chunks.\n\t\t\u00a01/2 Cup Sour Cream plus 2 T for the frozen Sour Cream garnish.\n\t\t\u00a01/2 Cup Half & Half or Milk\n\t\t\u00a01/2 Cup Honey\n\t\t\u00a01/4 teaspoon Almond Extract Step 2: Sour Cream Garnish. Much to my delight, I discovered Sour cream freezes great!\nBlend 1 heaping Tablespoon of Sour cream with 1 teaspoon of powdered sugar. \u00a0Stir it up and spoon into a baggie. \u00a0Snip off the corner and pipe it onto a piece of wax paper.\nPlace in the freezer. \u00a0You'll use it to garnish the Honey-Chocolate Smoothie. Step 3: Blinging the Glass.. Dip your glass into the bowl of water and then into the powdered sugar. \u00a0\nDip it into the water again (quickly) and then into the sugar again. For once, double-dipping is perfectly acceptable and desirable! ;-)\nPut your glass into the freezer for several minutes.\nThe spout of the Magic Shell is pretty big, so I suggest you shake it well and transfer it to a squeeze bottle with a much smaller spout as pictured.\nOnce it's frosty-frozen, \u00a0take the glass out of the freezer and drip/drizzle some Magic Shell Chocolate around the rim. Since your glass is frozen, the Magic Shell Chocolate won't travel far and make a mess.\nFreeze again until your Smoothie is ready to be served. Step 4: Blend, Garnish and Serve. Put the Sour Cream into the blender first.\nAdd the Almond Extract, Chocolate Ice Cream chunks and cover with Honey.\nPour the half & half over the top. and blend on med speed until all ingredients are well mixed. \u00a0If the Smoothie is too thick, you can add more cream/milk or just turn the speed up and blend longer. \u00a0Higher speed creates heat from energy. \u00a0\nOnce the desired consistency is achieved, pour the Smoothie into your beautifully-blinged Glasses, top with the frozen Sour cream-Sugar garnish and drizzle with a little honey...\nServe!\u00a0", "images_list": ["honey-chocolate-heaven_0", "honey-chocolate-heaven_1", "honey-chocolate-heaven_2", "honey-chocolate-heaven_3", "honey-chocolate-heaven_4"]} {"id": "RECIPE_986", "question": "How do you create the sugar and chocolate rim on the glass for 'Honey-Chocolate Heaven' before serving the smoothie?", "provenance": [40643], "ground_truth": "To create the sugar and chocolate rim on the glass for 'Honey-Chocolate Heaven,' start by dipping your glass into a bowl of water, then into powdered sugar. Repeat this process to double-dip and enhance the coating. Afterward, place the glass in the freezer for several minutes before adding the Magic Shell Chocolate.", "images_list": ["honey-chocolate-heaven_3"]} {"id": "RECIPE_987", "question": "What is the best way to prepare gourmet swan meat burgers that highlight the unique flavors of swan?", "provenance": [40644], "ground_truth": "Introduction: Gourmet Swan Meat Burgers. Turn the meat from wild swan into delicious burgers. \nRecently I had the opportunity to go hunting and I managed to shoot a swan, if you find this offensive please do not read on. \nSearching for recipes for swan meat on the web prove fruitless the only thing I did find was plenty off opinion that swan is tough, grisily mud flavoured meat that is nearly inedible. This is certainly not true. I thought I'd give it a go anyway as I believe if you kill something you should use as much of it as possible. Killing anything just for the fun of it is blood lust.\nFirstly I'm going to assume you have LEGALLY obtained some swan meat. In New Zealand where I'm posting this from it is legal to shoot 1 swan per day in most parts of the country during duck hunting season. ALWAYS check with local authorities before blowing the S?#t out of anything. I'm sure they are protected in some parts of the world.\nI'm also assuming you know how to harvest the meat from the bird. google or youtube search 'breasting out a goose' will give you some idea of what is involved.\n Step 1: First Experiments With Swan. After I had boned out the breast meat I decided to see what the meat was actually like. So I egg and crumbed a few of the tenderloins and then shallow fried them. I cooked the meat till just well done. \nSwan meat is very lean there was about a quarter of a teaspoon of fat on each breast so it is important not to over cook game as it can become tough and dry.\nHOW DID TASTE?- Well, those people who had been telling me it was tough and foul tasting were wrong. The Meat was very tender indeed, I think this was helped cooking over a medium heat and not over cooking the meat. Swan does however have a very gamey taste, it's one of those tastes you either like it or you don't. \nCertainly all myths about taste and toughness have been dispelled, but with almost no recipes available I was left wondering what to do with the rest of the meat? Step 2: Enter the Hamburger. Burgers are a one of my favourites and there's nothing like a nice flavoursome patty, so I decided to see how swan would work in a burger.\nthe key to successfully cooking game is to match the intensity of the flavours.\nfor this patty recipe I used;\n1 swan breast (about 1lb)\na few dashes of worcestershire sauce\nRosemary \nSage \nBread crumbs\nPepper\n1 egg (optional if the meat is looking a bit dry add an egg otherwise leave it out)\nYou'll also obviously need;\nburger buns\nlettuce, tomato etc\npickle\nMayo \nand fruit chutney- Iike tamarillo (red egg shaped south american fruit) but peach, apple will work well.\n Step 3: Get Making. If you have a mincer then feed the meat and herbs through it, other wise you can make a coarse mince by chopping the breast into smaller and smaller pieces with a knife. If you do use a mincer put a slice of bread through after the meat to push any left over mince through when the bread starts to come through turn off the machine.\nAdd worcestershire sauce and pepper and mix. \nNote I don't add salt to patties of marinates as salt can draw moisture out of the meat instead I salt the meat just before cooking or even after cooking.\ncheck the consistence of the mince, when you stir it it should stick together reasonably well if it doesn't bind well add an egg and a handfull of bread crumbs this will help the patties hold together during cooking. Step 4: Form and Refrigerate. Once you have mixed the ingredience devide into 4 even sized portions.\nForm into balls- you can do this by cupping the meat in your hands, I like to throw the meat from hand to hand a few time to help it bind.\nSquash the meat into patties. \nCover and refrigerate for at least half an hour, this stops the patties from breaking up during the cooking.\n Step 5: Cook, Assemble and Enjoy.. While the patties are in the fridge prepare buns tomatoes etc... \ncook the patties to well done, then assemble the burgers. I served the with lettuce, tomato, dill pickle and chutney.\nEnjoy.", "images_list": ["gourmet-swan-meat-burgers_0", "gourmet-swan-meat-burgers_2", "gourmet-swan-meat-burgers_3", "gourmet-swan-meat-burgers_4", "gourmet-swan-meat-burgers_5"]} {"id": "RECIPE_988", "question": "After mixing the ingredients for 'Gourmet Swan Meat Burgers,' what should you do with the patties before cooking?", "provenance": [40644], "ground_truth": "After mixing the ingredients for 'Gourmet Swan Meat Burgers,' you should divide the mixture into 4 even-sized portions, form them into patties, cover them, and refrigerate for at least half an hour.", "images_list": ["gourmet-swan-meat-burgers_4"]} {"id": "RECIPE_989", "question": "What\u2019s the best way to whip up a quick batch of one-minute eggs?", "provenance": [40645], "ground_truth": "Introduction: One Minute Eggs! . Ever super hungry and need something (somewhat) instantaneous? Here you go! I hope you enjoy and keep coming back for more like this ;) Step 1: Crack the Egg. Get a measuring cup and crack one egg into the measuring cup. Step 2: Season. Season the eggs how you please, I recommend one dash of fresh salt and one dash of fresh pepper. Step 3: Scramble. Scramble the egg with the seasoning. Step 4: Pour Into a Bowl . Pour into a small bowl to prepare for cooking. Step 5: Microwave. Put the eggs into the microwave for one minute, or more if it is not fully cooked line in the next step. Step 6: Enjoy!. Take it out of the microwave and enjoy your simple, quick and delicious eggs!", "images_list": ["one-minute-eggs_0", "one-minute-eggs_1", "one-minute-eggs_3", "one-minute-eggs_4", "one-minute-eggs_5", "one-minute-eggs_6"]} {"id": "RECIPE_990", "question": "What seasoning should be added to 'One Minute Eggs' before scrambling them?", "provenance": [40645], "ground_truth": "To make 'One Minute Eggs,' you should add one dash of fresh salt and one dash of fresh pepper before scrambling the eggs.", "images_list": []} {"id": "RECIPE_991", "question": "What is the coagulation process when making 'French Cheese: DIY' after heating the milk, and what actions should be avoided during this step?", "provenance": [40646], "ground_truth": "In making 'French Cheese: DIY,' after heating the milk, the coagulation process involves pouring lemon juice into the milk and allowing it to coagulate without any interference. It is essential to avoid touching the milk or introducing any vibrations during this step.", "images_list": ["french-cheese-diy_3"]} {"id": "RECIPE_992", "question": "What is the best way to create a cold smoke generator for smoking various foods?", "provenance": [40647], "ground_truth": "Introduction: Cold Smoke Generator Hack. Here's a truly great tip on how to create your old \"cold smoke\" system for cold smoking meats, fish, dairy, garlic - you name it! Follow the simple tutorial and you too will soon be creating amazing produce and there really will be no going back. Step 1: What You'll Need. All you need for this great hack is a kitchen sieve and some food quality wood dust or pellets for cold smoking.Also a tea light candle or blow torch is required to start the wood off. Step 2: Preparation. Make sure the wood dust is as dry as possible to guarantee a good smoke (this may involve microwaving it beforehand). Step 3: Watch the Full Video Methodology Here:. ", "images_list": ["cold-smoke-generator-hack_0", "cold-smoke-generator-hack_1", "cold-smoke-generator-hack_2"]} {"id": "RECIPE_993", "question": "What essential items do I need for the 'Cold Smoke Generator Hack' to create a cold smoke system?", "provenance": [40647], "ground_truth": "To create a cold smoke system for the 'Cold Smoke Generator Hack,' you will need a kitchen sieve, food quality wood dust or pellets for cold smoking, and either a tea light candle or a blow torch to start the wood off.", "images_list": ["cold-smoke-generator-hack_1"]} {"id": "RECIPE_994", "question": "What\u2019s the best way to host a delightful ice-cream party with my friends?", "provenance": [40648], "ground_truth": "Introduction: DIY: Ice-Cream Party. What you\u2019ll need:Free printable cone wrappersScissors TapeIce cream (chocolate, vanilla, strawberry, neopolitan or whatever flavours you prefer)Ice cream Cones (regular and/or waffle cones) Toppings (chocolate syrup, whipped cream, sprinkles, caramel, etc.) Friends, preferably your own Step 1: . Print out your free cone wrappers, banner, and cards \u2014 designed with Neil Summerour\u2019s Flirt Script \u2014 in color. Tape string to the back of banner and fold your tent cards. Step 2: . Roll the cone wrappers around the cones and use a strip of clear tape to fasten the two sides together. Do this for as many cones as you\u2019ll need. Step 3: . After your designs are cut out and folded, you can start setting up. Tape or tie your banner up behind your table then set out each tent card with the corresponding topping or ice-cream flavor. If you\u2019re outdoors and it\u2019s a breezy day, we suggest taping down your tent cards so they don\u2019t blow away. Step 4: . Invite your best pals over and start building your custom ice-cream cones. Step 5: . ", "images_list": ["diy-ice-cream-party_0", "diy-ice-cream-party_1", "diy-ice-cream-party_2", "diy-ice-cream-party_3", "diy-ice-cream-party_4", "diy-ice-cream-party_5"]} {"id": "RECIPE_995", "question": "What materials do I need to prepare for the 'DIY Ice-Cream Party' before inviting my friends over?", "provenance": [40648], "ground_truth": "To prepare for the 'DIY Ice-Cream Party,' you will need to print out your free cone wrappers, banner, and cards, tape string to the back of the banner, and fold your tent cards.", "images_list": ["diy-ice-cream-party_1"]} {"id": "RECIPE_996", "question": "What is the overall process for creating delightful bourbon pecan pie candy balls?", "provenance": [40649], "ground_truth": "Introduction: Bourbon Pecan Pie Candy Balls. These candy balls were inspired by bourbon pecan pie, which is my absolute favorite pie EVER!Who doesn't like bourbon pecan pie?Monsters. That's who.These little confections are sweet and gooey and luscious and don't require any baking! Yay!And how fun to serve these at a party! Everyone will think you're super crazy fancy. Step 1: Ingredients. For approximately 24 balls, you will need:2 tbsp Bourbon \u00bd cup Crushed pecans (\"cookie pieces\" size) \u00bd cup Light corn syrup Pinch of salt 6 tbsp Sweet butter (room temperature) 2 cups Vanilla wafer cookies (Nabisco Nilla Wafer kind; pulverized) Powdered sugar Step 2: Marinate. Combine the pecans, corn syrup, bourbon, and salt.Cover and let stand for 1 hour at room temperature. Step 3: Dough. Combine the pecan mixture with the vanilla wafers and butter until you have a thick dough.Cover and refrigerate for 30-60 minutes until scoopable. Step 4: Form. Form approximately 24 balls. A \u00bd oz disher helps.Refrigerate to set. Step 5: Coat. Coat the balls with powdered sugar.Keep refrigerated until ready to serve.", "images_list": ["bourbon-pecan-pie-candy-balls_0", "bourbon-pecan-pie-candy-balls_1", "bourbon-pecan-pie-candy-balls_2", "bourbon-pecan-pie-candy-balls_3", "bourbon-pecan-pie-candy-balls_4", "bourbon-pecan-pie-candy-balls_5"]} {"id": "RECIPE_997", "question": "How long should the mixture be refrigerated for making 'Bourbon Pecan Pie Candy Balls' until it is ready to scoop?", "provenance": [40649], "ground_truth": "For making 'Bourbon Pecan Pie Candy Balls,' the mixture should be refrigerated for 30-60 minutes until it is scoopable.", "images_list": ["bourbon-pecan-pie-candy-balls_3"]} {"id": "RECIPE_998", "question": "What\u2019s the process for crafting delicious Skull Jello Shots that are perfect for Halloween festivities?", "provenance": [40650], "ground_truth": "Introduction: Skull Jello Shots. This instructable will guide you through the process of making Skull Jello Shots using a silicone mold. Around, the holidays, it should be easy to find a variety of molds available at local retail stores like Target, Walmart & Michaels. Step 1: Ingredients. 1 Skull Silicone Mold 3 6(oz) boxes of Jello - I used grape, orange & raspberry 1 Bottle of Vodka - 10(oz)= 1 1/4 cup vodka per box. may substitute your alcohol of choice Cooking Spray Water - 16(oz)= 2 cups boiling per box & 6(oz)= 3/4cup cold per box. Mini Cupcake Liners Tools: Small measuring cups or squeeze bottles Step 2: Spike the Jello. To make the spiked jello, empty contents of each jello packet into separate bowls. Bring 8 cups of water to a boil on stove over high heat. I boiled two more cups of water than needed, because some of the water with boil off. Pour two cups of water into each bowl with jello powder. Stir to dissolve. Next, pour 3/4 cup cold water into each bowl. Last, add 1 1/4 cup vodka to each bowl and stir to combine. You may adjust ratio of vodka or alcohol to suite your own taste. Step 3: Prepare the Mold to Set Jello. To prepare the mold for the jello, generously spray with Pam, or other cooking spray.This will help ease the skulls out of the mold once set. Pour contents of spiked jello into 3 small separate measuring cups or squeeze bottles.Place mold onto small plate or baking sheet. Gently pour a row of the first color into mold. Repeat with remaining colors. Place plate or baking sheet with skull mold into the refrigerator to set. Setting times may vary. I waited 4 hours just to be safe. Step 4: Remove Skulls. Once the jello is set, remove the mold from refrigerator. Fill a deep baking tray with warm water and place mold inside for no longer than 1-2 minutes. Make sure the water is warm, but not boiling or to hot or jello will liquify. Remove the mold from the baking tray and invert each section of the mold separately onto a cutting board or hard surface. Step 5: Shoot Responsibly!. Gently place Skull Jello Shots into mini cupcake liners and refrigerate until ready to serve. Happy Halloween!", "images_list": ["skull-jello-shots_0", "skull-jello-shots_1", "skull-jello-shots_2", "skull-jello-shots_3", "skull-jello-shots_4", "skull-jello-shots_5"]} {"id": "RECIPE_999", "question": "How should I prepare the mold for 'Skull Jello Shots' before pouring in the spiked jello?", "provenance": [40650], "ground_truth": "To prepare the mold for 'Skull Jello Shots,' you should generously spray it with Pam or another cooking spray. This will help ease the skulls out of the mold once set.", "images_list": ["skull-jello-shots_3"]} {"id": "RECIPE_1000", "question": "What\u2019s the best way to prepare a delicious spiced pumpkin cheesecake that will impress your guests?", "provenance": [40651], "ground_truth": "Introduction: Spiced Pumpkin Cheesecake Recipe. It was love at first bite with this spiced pumpkin cheesecake!\u00a0 I was disappointed by all of the recipes out there that turned out flat, respectable-sized cheesecakes.\u00a0 So I doubled up on pumpkin and cheese to create this epic, mile-high pumpkin cheesecake that is an absolute crowd pleaser!\u00a0\nThis unusual dessert makes a great addition to any holiday dinner.\u00a0 But once you try it, you'll be looking for any excuse to make it again! Step 1: Ingredients. \n\t\t8-12 oz (225-350g) gingersnap cookies (depending on how much crust you like!)\n\t\t1/4 cup (57g) butter, melted (or slightly more if you're going full-hog on the crust)\n\t\t24 oz.. (680g) cream cheese, softened\n\t\t15 oz. (425g) pumpkin puree\n\t\t2/3 cup (75g) sugar\n\t\t4 eggs\n\t\t1 teaspoon vanilla\n\t\t1/4 cup (30g) flour\n\t\tPinch of salt\n\t\tFreshly ground cinnamon, ginger and nutmeg to taste (I use 1/2 teaspoon each!)\n\t\tOptional: fresh ground pepper - I know it sounds weird, but it adds depth to the spice profile! Step 2: The Crust. Preheat your oven to 350F (180C).\nUsing a food processor (or a mallet and a baggie - go for it!), turn your gingersnaps into crumbs!\nAdd butter to crumbs and process until well incorporated.\u00a0 (If you're using the mallet method, you can use a fork for this part!)\nI like to line just the bottom of a 9\" springform pan with parchment, but that is optional.\u00a0\nPat the crust mixture into your pan, covering just the bottom, or going up the sides as far as you dare!\nIf you're going full-crust, it's a good idea to par-bake your crust (meaning bake it before filling) for 5-10 minutes.\u00a0 Step 3: The Filling. \nIn a mixer or food processor, combine the softened cream cheese, pumpkin puree, sugar, and vanilla extract until well blended.\nAdd the eggs, one at a time, mixing after each until just incorporated.\nCombine flour and spices and slowly add to the liquid mixture.\nPour mixture into crust. Step 4: Bake. \nBake the pumpkin cheesecake for 80-90 minutes, until the center is almost set., and barely jiggles in the middle.\nUse a knife to gently loosen the crust from the edge of the pan.\nAllow cheesecake to cool before removing the rim of the pan.\u00a0 Refrigerate for at least 4 hours and up to overnight.\nIf you are traveling with the cheesecake, leave the pan in tact until ready to eat!\nYou're gonna love this one, I just know it!", "images_list": ["spiced-pumpkin-cheesecake-recipe_0", "spiced-pumpkin-cheesecake-recipe_1", "spiced-pumpkin-cheesecake-recipe_2", "spiced-pumpkin-cheesecake-recipe_3", "spiced-pumpkin-cheesecake-recipe_4"]} {"id": "RECIPE_1001", "question": "What are the steps to prepare the crust for the 'Spiced Pumpkin Cheesecake'?", "provenance": [40651], "ground_truth": "To prepare the crust for the 'Spiced Pumpkin Cheesecake,' start by preheating your oven to 350F (180C). Use a food processor or a mallet and baggie to crush gingersnap cookies into crumbs. Then, mix melted butter with the crumbs until well combined. Optionally, line the bottom of a 9\" springform pan with parchment paper, then press the crust mixture into the pan, covering either just the bottom or extending up the sides as desired. If making a full crust, par-bake it for 5-10 minutes.", "images_list": ["spiced-pumpkin-cheesecake-recipe_2"]} {"id": "RECIPE_1002", "question": "What is the process for removing the chocolate egg from the cookie cutter when making 'Chocolate Penguin Boxes Filled With White Chocolate Snowflakes'?", "provenance": [40652], "ground_truth": "To remove the chocolate egg from the cookie cutter, gently pull the edge of the cutter away from the chocolate. The chocolate egg should fall right out of the cutter.", "images_list": ["chocolate-penguin-boxes-filled-with-white-chocolat_3"]} {"id": "RECIPE_1003", "question": "What is the best way to prepare a Giant Blue Cheese Wedge Salad using an entire head of lettuce?", "provenance": [40653], "ground_truth": "Introduction: Giant Blue Cheese Wedge Salad - Use the Whole Head. I invented this recipe as a response to a very common problem. \u00a0Everyone loves the classic steak house wedge. \u00a0But when you go to a restaurant they never give you enough. \u00a0Lettuce is cheap and has very few calories so why not use more???\nThe solution...the Whole Head Wedge. \u00a0It's also known as the \"Wedgewood Wedge\" after my neighborhood in Seattle.\nEnjoy Step 1: Ingredients. 1 cup blue cheese -\u00a0I like to mix some Roquefort and other types of blue. \u00a0Just make sure you use high quality cheese3/4 cup mayonnaise3/4 cup sour cream1 bunch green onions - diced1 bunch radishes - thinly sliced5 slices thick cut bacon - I just microwave for about 5 minutes then cut into bits4 heads iceberg lettuce - cut it into a cube Step 2: Mix the Dressing. Put the cheese, sour cream and mayo in a bowl. \u00a0Break up the blue cheese with a fork and stir. \u00a0If the cheese is stubborn you can use a potato masher. \u00a0Mix till creamy, but leave some nice big chunks of cheese. Step 3: Build the Salad and Eat. Cut the lettuce into big cubes. \u00a0Drizzle with some of the dressing and a good amount of bacon bits, radish and green onions.\nDon't forget to serve with extra dressing on the table. \u00a0You're bound to want more.", "images_list": ["giant-blue-cheese-wedge-salad-use-the-whole-head_0", "giant-blue-cheese-wedge-salad-use-the-whole-head_1", "giant-blue-cheese-wedge-salad-use-the-whole-head_2", "giant-blue-cheese-wedge-salad-use-the-whole-head_3"]} {"id": "RECIPE_1004", "question": "What\u2019s the best way to transform a manual meat grinder into an electric version using a drill?", "provenance": [40654], "ground_truth": "Introduction: Drill Powered Meat Grinder. this is how to easily and cheaply convert a manual meat grinder / pasta maker into a electric one with out much work Step 1: What You Need. you will need - 1 manual meat grinder/pasta maker-2 any hand drill Step 2: Prep . take off the handle Step 3: Add the Drill. attach the drill to the grinder like you would do when adding a bit to the drill Step 4: Done. now you have a cheap electric meat grinder that has enough power to grind meat with out hurting your handthanks for looking hope you like the instructable", "images_list": ["drill-powered-meat-grinder_0", "drill-powered-meat-grinder_1", "drill-powered-meat-grinder_2", "drill-powered-meat-grinder_3", "drill-powered-meat-grinder_4"]} {"id": "RECIPE_1005", "question": "What is the first step in preparing the manual meat grinder for use with a drill in the 'Drill Powered Meat Grinder' recipe?", "provenance": [40654], "ground_truth": "The first step in preparing the manual meat grinder for use with a drill in the 'Drill Powered Meat Grinder' recipe is to take off the handle.", "images_list": ["drill-powered-meat-grinder_2"]} {"id": "RECIPE_1006", "question": "What is the process for creating a delicious campfire ham, egg, and cheese bread bowl?", "provenance": [40655], "ground_truth": "Introduction: Campfire Ham, Egg & Cheese Bread Bowl. Ingredients:1 Lunch Size Bread Roll {Dinner Rolls are to small/I like Ciabatta Rolls, Above}Sliced Ham {Your Favorite Flavor & Brand}*1 EggCheese {Your Favorite Flavor & Brand}1 tsp. Butter {Optional}Salt/Pepper {To Taste}Servings: 1Prep Time: 5 MinutesCooking Time: 20-25 Minutes {Cooking times depend on how hot your coals are}.*Ham Substitutes:Any cold cut you like: Turkey Roast Beef Corned Beef Salami Pepper Loaf Bologna Liverwurst Smoked Kielbasa Slices {I know it is not a cold cut but it is really good}. Step 1: . Do not cut the bread roll in half but cut it 1/3 of the way from the top and hollow out the bottom portion making sure not to break through the sides or bottom. Also remove a little of the bread from the top as well. Step 2: . Spread the butter {Optional} in the bottom of the bread bowl, then line it with your ham and then add the egg and then cheese, adding salt/pepper to taste and replace the top portion of the roll. Step 3: . Place your Campfire Ham, Egg & Cheese Bread Bowl on the center of your foil and make a pouch {How to Make a Foil Pouch and Foil Bag}. Remember to mark on the package what is inside with a permanent maker. Step 4: . To cook your Campfire Ham, Egg & Cheese Bread Bowl place it on the grill grate above the hot coals and cook for 20-25 minutes turning it 180\u00b0 about every 8-10 minutes.Warning: Any food coming out of the fire or off the grill will be hot when you go to remove your food from the fire be sure to use something other than your bare hands to retrieve your meals like pot holders, a tea towel or tongs.Brought to you by areyoureadysurvivalkits.com, \u201cBe Ready for Tomorrow, Today\u201d Step 5: . ", "images_list": ["campfire-ham-egg-cheese-bread-bowl_0", "campfire-ham-egg-cheese-bread-bowl_1", "campfire-ham-egg-cheese-bread-bowl_2", "campfire-ham-egg-cheese-bread-bowl_3", "campfire-ham-egg-cheese-bread-bowl_4"]} {"id": "RECIPE_1007", "question": "For making 'Campfire Ham, Egg & Cheese Bread Bowl,' how long should you cook it after placing it on the grill grate, and how often should you turn it?", "provenance": [40655], "ground_truth": "After placing the Campfire Ham, Egg & Cheese Bread Bowl on the grill grate above the hot coals, you should cook it for 20-25 minutes, turning it 180\u00b0 about every 8-10 minutes.", "images_list": ["campfire-ham-egg-cheese-bread-bowl_4"]} {"id": "RECIPE_1008", "question": "What is the process for crafting unique ice cubes using FORMcard?", "provenance": [40656], "ground_truth": "Introduction: FORMcard : Bespoke Ice Cubes. This is the first Instructable that uses the new product FORMcardthat was recently funded on Kickstarter. FORMcard is a handy, pocket sized card of strong,meltable bio-plastic that you can use to make, fix and modify the world around you. Just drop it in a cup of hot water and it's ready to use. Because it's card sized, you can keep one in your wallet, toolbox or kitchen drawer so that it's always around when you need to fix something.This Instructable shows you how to make your own unique ice cubes with FORMcard. It's amazing for mould making and picks up a very high level of detail. Step 1: Melt the FORMcard. Take a single FORMcard. Boil a kettle and pour out a cup of hot water. Let it stand for a minute. Drop the FORMcard in and wait for it to go floppy. Take it out with a spoon - being careful around the hot water!Make sure it's okay to handle, it should be warm, but not burning hot. Don't use it if it's too hot! Step 2: Mould It Onto Something. Squash it on to something. An orange. A wooden toy. Your nose. A big key maybe?Remember that it will stick to other plastics if it's really hot. Just check before you squash it into things. Oh - and avoid squashing into fabrics as it can get stuck in the fibres. Let it go cool on whatever it's moulded around. You can run it under cold water if you're in a rush. Step 3: Make Your Ice Knuckle!. Fill the mould with water. Put it in the freezer and wait for it to freeze. The FORMcard is flexible enough so you can wiggle out the ice easily. Eh voila!", "images_list": ["formcard-bespoke-ice-cubes_0", "formcard-bespoke-ice-cubes_1", "formcard-bespoke-ice-cubes_2", "formcard-bespoke-ice-cubes_3"]} {"id": "RECIPE_1009", "question": "What steps should I follow to safely handle the FORMcard after I drop it in hot water for making 'FORMcard: Bespoke Ice Cubes'?", "provenance": [40656], "ground_truth": "After dropping the FORMcard in hot water, you should carefully take it out with a spoon and ensure that it is safe to handle; it should be warm but not burning hot. Avoid using it if it's too hot!", "images_list": ["formcard-bespoke-ice-cubes_1"]} {"id": "RECIPE_1010", "question": "What is the process for creating delicious nuts, fruit, and protein granola bars that are perfect for on-the-go snacking?", "provenance": [40657], "ground_truth": "Introduction: Nuts, Fruit and Protein Granola Bars!. Homemade Nut Protein Granola Bars! Filled with crunchy nuts and chewy fruit...Soft and chewy granola bars...real natural energy! They are packed with protein and work as a meal replacement bar!Take them camping, pack in lunches or eat on the go!Best part. Homemade goodness...no added words you can't pronounce.Best best part.Yummy.**These are 5 to nearly 40 year old approved!** All the ingredients are brought to us by the letter Bee!Really, Bees are the reason we can have these granola bars! Step 1: Ingredients!. Ingredients: 2 1/2 cups of Old Fashioned Oats (only 1 cup pictured)1 cup Almond Flour1/2 cup Chia Seeds1/2 cup Raisins1/2 cup Chopped Dates1/2 cup Protein Powder (vanilla or chocolate) 1 cup Honey1 tablespoon ground cinnamonI started by grinding up some almonds to make my own flour.It sure would be easier in a larger food processor. :) Step 2: Mixing!. Next: Mix all the dry ingredients in a bowl.(At this point, you will totally want to eat a bowl of it like cereal)Pour the honey over the top and stir it in.Once completely stirred, it should hold together pretty well. Step 3: Press and Bake!. Now press it all down into a baking dish. I wet my hands slightly so the honey wouldn't stick andpressed it down as tightly as I could.The tighter it is pressed the better the bars will stay together.Place in the oven and bake at 350* F for 20-30 minutes. I went with the 30...and the edges are crisp...but the best part too.Remove from the oven and let them cool...then cut into bars. Step 4: Sit Back and Enjoy!. I wrapped some parchment paper and tied them with twine. They are so yummy.My 5 year old swooped in and ate all the crumbs while I was wrapping them!To store them for lunches or camping, wrap them with clear plastic wrap and put them in an air tight container. Should be good for about 2 weeks...if they even last that long!Enjoy these Homemade Protein Granola Bars made from Bees!Check out my blog Doodlecraft for more awesomeness!And please vote for me in the Made by BEES contest!", "images_list": ["nuts-fruit-and-protein-granola-bars_0", "nuts-fruit-and-protein-granola-bars_1", "nuts-fruit-and-protein-granola-bars_2", "nuts-fruit-and-protein-granola-bars_3", "nuts-fruit-and-protein-granola-bars_4"]} {"id": "RECIPE_1011", "question": "When making 'Nuts, Fruit and Protein Granola Bars,' how should the mixture be pressed into the baking dish to ensure the bars hold together?", "provenance": [40657], "ground_truth": "When making 'Nuts, Fruit and Protein Granola Bars,' the mixture should be pressed down tightly into a baking dish using slightly wet hands to prevent sticking. This pressing technique is essential because the tighter it is pressed, the better the bars will stay together.", "images_list": ["nuts-fruit-and-protein-granola-bars_3"]} {"id": "RECIPE_1012", "question": "What\u2019s the best way to prepare a hearty and flavorful Poor Man's No-Meat Lentil Chili?", "provenance": [40658], "ground_truth": "Introduction: Poor Man's No-Meat Lentil Chili. \n Don't get me wrong. I love meat. Probably more than you do. But unfortunately, meat is typically expensive and a pain to prepare.-Enter the lentil-\nLentils are amazing. Sorta like beans, they are super cheap when you buy them in bulk (~$1/lb or less). They also make a fantastic meat substitute. Cooked on their own, they don't really have a taste, but they will acquire the taste of whatever you cook them with. Green ones have a meaty texture, while red ones cook down into a refried beans texture. They are full of protein and lots of other stuff that I won't bore you with.\nThis is probably one of the easiest, most healthy, tastiest chilies you will ever eat. I've had people taste it and say they would pay money to eat it at a restaurant. The beauty of it too is that you can add literally whatever you want to it. This is just a framework.YOU WILL NEED\n\t\t1 cup each dry red and green lentils, rinsed\n\t\t1 can of diced tomatoes, or 1 large tomato, diced\n\t\t1/2 a can/jar of spaghetti sauce (any kind will do)\n\t\t1/2 cup chili powder\n\t\t3 cups water\n\t\t1 bouillon cube, chicken or beef works best\n\t\tPepper to taste\n\t\t2 tbsp olive oil\nThis is the bare minimum required for the chili.\u00a0OPTIONAL STUFF\n\t\t1-2 bell peppers, diced\n\t\t1 whole bunch of celery, diced\n\t\tCarrots, diced\n\t\tSpicy stuff (Aleppo pepper works very well for this)\n\t\tetc etc...\nNow on to the good stuffs.\u00a0\nDissolve bouillon cube in the water. In a large pot with a lid, add the olive oil and heat over medium heat. Add in any veggies (unless you are using canned tomatoes, don't add those yet). Cook the veggies in the bottom of the pot for about 5 minutes. Add everything else to the pot. Stir until the chili powder is dissolved. Cover the pot and raise the heat to high. When the chili begins to boil, reduce heat to low (2-3 on the dial if you have one that goes to 9-10). Cook for 30 minutes, stirring occasionally. Remove from heat and let sit with the lid on for another 30 minutes.\u00a0\nThis makes a lot of chili, at least enough for 5-6 large servings. It's much cheaper than buying canned chili, tastes better, and is way better for you. If you added spicy stuff, the longer you keep it, the hotter it will get. Leftovers last at least a week in the fridge, although you probably won't be able to make it last that long.\u00a0\nThis is fantastic with scrambled eggs for breakfast, as a side dish, or as a main dish with some mozzarella on top. If you try this with anything I haven't listed added to it, please leave a comment and let me know how it turned out!\n ", "images_list": ["poor-mans-no-meat-lentil-chili_0"]} {"id": "RECIPE_1013", "question": "After dissolving the bouillon cube in water for 'Poor Man's No-Meat Lentil Chili,' what is the next step to prepare the dish?", "provenance": [40658], "ground_truth": "After dissolving the bouillon cube in the water for 'Poor Man's No-Meat Lentil Chili,' you should add olive oil to a large pot and heat it over medium heat. Then, if you're using fresh vegetables, add them to the pot and cook for about 5 minutes.", "images_list": ["poor-mans-no-meat-lentil-chili_0"]} {"id": "RECIPE_1014", "question": "What\u2019s the best way to prepare a traditional Turkish coffee and enjoy its rich flavors?", "provenance": [40659], "ground_truth": "Introduction: Turkish Coffee. Back in the homeland, drinking coffee is a national pastime. Being in the Balkan cultural crossroads we consume every type of coffee and Turkish coffee is one of the most popular drinks. Turkish coffee for us represents a social activity and entertainment in the form of fortunetelling. Step 1: Materials. Turkish coffee is very easy to make. I tend to buy Turkish coffee from a specialty store because it tastes like the one at home but you can use any type of coffee. The trick is to grind it as finely as possible. You will need an ibrik or any sort of small metal cup you can heat up on the stove and water.IngredientsFinely ground coffee Water Sugar (optional)UtensilsIbrik or a small metal pot or cup Espresso sized cups Step 2: Preparation. Preparing Turkish coffee is very easy. Just follow these steps:Fill the ibrik or cup with water and bring the water to a boil. When the water boils, turn off the stove. If you are using a gas stove, just turn it off. If you have an electric stove, move the ibrik off the range for the moment. For each espresso sized cup, put a level teaspoon of coffee into the pot and stir. If you like sweet coffee, add the sugar before you add the coffee. You should get a nice coffee foam on the surface when you stir. Put the ibrik on top of the range and if you are using a gas stove turn on the low heat Now this is important: let the coffee boil once more very quickly. It will start to rise and spill out of the pot, so be quick in turning off the heat or removing it from the range if using an electric stove Pour the coffee into cups immediately Step 3: Serving. Turkish coffee is usually served in ornate cups about the size of espresso cups. Often, a cube or sugar or other sweets are served with the coffee. Once the coffee is consumed, you can flip the cup over to get your fortune read. It's a typical pastime after drinking Turkish coffee!Enjoy!", "images_list": ["turkish-coffee_0", "turkish-coffee_1", "turkish-coffee_2", "turkish-coffee_3"]} {"id": "RECIPE_1015", "question": "What steps should I follow to add coffee and sugar when preparing Turkish coffee after boiling the water?", "provenance": [40659], "ground_truth": "To prepare Turkish coffee after boiling the water, you should add a level teaspoon of coffee for each espresso-sized cup into the pot and stir. If you prefer sweet coffee, add the sugar before stirring in the coffee. Then, place the ibrik back on the heat and allow the coffee to boil once more quickly before turning off the heat.", "images_list": ["turkish-coffee_2"]} {"id": "RECIPE_1016", "question": "What is the best way to prepare a delicious bacon meatloaf infused with limburger cheese and sundried tomatoes?", "provenance": [40660], "ground_truth": "Introduction: Bacon Meatloaf With Limburger Cheese & Sundried Tomatoes Recipe. Ingredients:600g ground beef250g bacon stripes1 hand sundried tomatoes175g limburger cheesesalt, pepper & paprika Step 1: Preparation. Scatter salt, pepper & paprika to the beef and stir it together. Form a rectangle on a oven plate. Lay sundried tomatoes on it and limburger cheese on top. Form a nice meatlaof and cover the ends with bacon stripes. Now wrap the rest with bacon stripes. Step 2: Finish. Put the plate in the oven at 180 dregrees celsius circulating air for about 50 minutes. Look at my other work.https://www.youtube.com/channel/UCd57nigopX84T-HtT...", "images_list": ["bacon-meatloaf-with-limburger-cheese-sundried-toma_0", "bacon-meatloaf-with-limburger-cheese-sundried-toma_1", "bacon-meatloaf-with-limburger-cheese-sundried-toma_2"]} {"id": "RECIPE_1017", "question": "What should you do with the beef after adding salt, pepper, and paprika while making 'Bacon Meatloaf With Limburger Cheese & Sundried Tomatoes'?", "provenance": [40660], "ground_truth": "After adding salt, pepper, and paprika to the beef for 'Bacon Meatloaf With Limburger Cheese & Sundried Tomatoes,' you should form a rectangle on an oven plate, lay sundried tomatoes on it, and limburger cheese on top before shaping it into a meatloaf and covering it with bacon stripes.", "images_list": ["bacon-meatloaf-with-limburger-cheese-sundried-toma_1"]} {"id": "RECIPE_1018", "question": "For making 'yerba-mate-liqueur,' how should I prepare the sugar water before adding the yerba mate?", "provenance": [40661], "ground_truth": "To make 'yerba-mate-liqueur,' you should prepare the sugar water by putting water and all the brown sugar in a pan, then placing the pot on the stove to dissolve the sugar completely. Stir the mixture with a spoon until the sugar is fully dissolved.", "images_list": ["yerba-mate-liqueur_3"]} {"id": "RECIPE_1019", "question": "In the process of making 'Homemade Cadbury Creme Eggs,' how do you shape the innards after preparing the filling?", "provenance": [40662], "ground_truth": "To shape the innards of 'Homemade Cadbury Creme Eggs,' first, make small yolk balls from the yellow mixture and place them on parchment to firm up in the fridge or freezer. Once firm, take some of the white filling, flatten it into a circle, place a yolk ball in the center, and wrap the white around it before refrigerating again.", "images_list": ["homemade-cadbury-creme-eggs_3"]} {"id": "RECIPE_1020", "question": "What is the best way to create flavorful pickled red beets at home?", "provenance": [40663], "ground_truth": "Introduction: Pickled Red Beets. This is an easy recipe for pickled red beets. Here I have used red beets grown in our own garden, hence the relatively small size, but you can also buy then in your local store. I serve them with meat or put them on sandwiches, and due to the preserving pickling liquid they keep until next years harvest! Step 1: Ingredients. 1kg red beetsPickling liquid:6.5dl clear vinegar (7%)5dl water3dl sugar2ts caraway seedsAdd all ingredients to a pot and bring to a boil while stirring. The liquid is ready for use when the sugar is dissolved. Step 2: Sterilizing the Jars. Bake clean glass jars at 115'C (240'F) for 10-15 minutes. Turn the heat off and leave the jars in the oven until you need them. The lids are covered in boiling water for a few minutes and then put aside. Be careful, they are hot! Rubber gloves are helpful. Try not to touch the inside of the glasses or lids after the sterilzation process. Step 3: Boil and Peel the Red Beets. Remove the leaf stem and lower part of the root. Boil them until coocked. The time depend on the size of the beets, mine took approx 30 minutes. They are done when you can easily insert a knife through them. Remove the water and peel them while they are hot. While wearing rubber gloves for protection, squeeze the beet and the peel pops right off. This is so much easier than peeling them prior to boiling.IMPORTANT: These vegetables are rich in color. Be careful with where you put the beets and what you touch with your hands afterwards! Step 4: Cutting the Beets. Cut the red beets into thin slices and put them into the jars. You can use a knife or just an egg slicer like me. The jar can be quite full. Step 5: Adding the Pickling Liquid. Add the pickling liquid while it is hot until all the red beets in the jar are covered. Close the jar immidiately with the clean lids.Leave for two weeks for the flavours to develop. Store in a cold, dark place.Enjoy.", "images_list": ["pickled-red-beets_0", "pickled-red-beets_1", "pickled-red-beets_2", "pickled-red-beets_3", "pickled-red-beets_4", "pickled-red-beets_5"]} {"id": "RECIPE_1021", "question": "What is the method for boiling and peeling red beets for making 'Pickled Red Beets'?", "provenance": [40663], "ground_truth": "To prepare 'Pickled Red Beets,' remove the leaf stem and lower part of the root, then boil the beets until cooked, which takes approximately 30 minutes depending on their size. After boiling, peel them while they are hot, using rubber gloves to protect your hands from staining.", "images_list": ["pickled-red-beets_3"]} {"id": "RECIPE_1022", "question": "What materials and steps are needed to create decorative ribbons for the '50th Birthday Cake'?", "provenance": [40664], "ground_truth": "To create decorative ribbons for the '50th Birthday Cake,' you will need 24 Gauge florist wire, pink and white ribbon (or any other color), double-sided tape, scissors, and a lighter. First, cut the ribbons into 60 cm strips (5 pink and 5 white). Then, place double-sided tape on half of each strip, position the wire in the center, fold it over, cut the ends into a V shape, and finally run a lighter along the edges to coil the ends.", "images_list": ["50th-birthday-cake-1_1"]} {"id": "RECIPE_1023", "question": "What is the overall process for creating a delicious chicken bacon ranch wrap at home?", "provenance": [40665], "ground_truth": "Introduction: Chicken Bacon Ranch Wrap. Here's a recipe for a tasty snack that's sure to fill you up. Our goal is to keep the cost of each wrap around or under $10.Here's a video tutorial for those that would like to follow along:https://youtu.be/mFrZ9FWULiw Step 1: Shopping. You're going to want to pick up a few ingredients.Required:Fully Cooked Chicken Breast StripsFully Cooked Bacon StripsShredded Cheddar CheeseRanch DressingTortilla WrapsOptional:Hot SauceHimalayan Pink SaltParsley (or your favored seasoning)LettuceBlack Pepper Step 2: Choppin' Block. First off, stack and cut your bacon into more manageable sized pieces. Effectively large bacon bits. If you want, nows the time to add the pink salt. If you do, it'll compliment the smokey flavor nicely, but don't overdo it or the bacon will become sweet as the flavor of the salt carries. Lightly microwave the bacon so the grease pulls the salt in.Next, cut your chicken into smaller pieces as well. We will be blending the two together later so you're going to want bite sized chunks.Your chicken will most likely be frozen so go ahead and thaw it with the microwave as well. Step 3: The Colonel Would Be Proud. Now that the bacon and chicken are chopped up, you're going to want to season the chicken. Mine was already lightly seasoned, but barely. I chose to go with a bit of parsley and ground black pepper, but lemon pepper would've been something I would've preferred to try. Add your seasoning as desired. Step 4: Sauce Boss. If you blend a bit of hot sauce in with Ranch Dressing you can make some real magic happen. All of the flavors of pepper and spice will come out, but the heat is reduced greatly by the taste of the ranch.We're going to pour the two into a bowl and blend them together with a spoon.Your aim will likely be a light pink color, so that the ranch isn't smothered by the hot sauce but equally the taste of the sauce can be detected under the ranch. Don't be afraid to tap a bit onto your finger and adjust your ratio as you stir. Step 5: Drizzle Yo Sizzle. Now that everything is ready, you're going to lay down your tortilla on a plate and stir your two meats together.It is optional to microwave your tortilla for a few seconds at a time to warm it and make it a bit easier to roll.Once you're ready, add your meat evenly across the tortilla, then sprinkle your cheese across as if you were making a burrito.Once these two layers are down, use your spoon to spread the sauce across the top and roll. Step 6: Snack Attack. Now that your snack wrap is rolled and ready to go, you can either store it in the fridge and keep it for later, or you can pop it in the microwave for a few seconds.If and when you do the latter, you'll melt the cheese and fill in all the little gaps in between the chicken and the bacon. The amalgamation of flavors really is great.", "images_list": ["chicken-bacon-ranch-wrap_0", "chicken-bacon-ranch-wrap_6"]} {"id": "RECIPE_1024", "question": "What specific steps should I follow to prepare the bacon and chicken for the Chicken Bacon Ranch Wrap?", "provenance": [40665], "ground_truth": "To prepare the bacon and chicken for the Chicken Bacon Ranch Wrap, first stack and cut the bacon into manageable pieces and lightly microwave it with pink salt if desired. Then, cut the thawed chicken into smaller, bite-sized pieces.", "images_list": []} {"id": "RECIPE_1025", "question": "What\u2019s the best way to prepare delicious homemade sweet tea that\u2019s perfectly balanced in sweetness?", "provenance": [40666], "ground_truth": "Introduction: Homemade Sweet Tea. Sweet tea is very easy to make and for some reason I don't do it nearly as often as I used to. Using a simple syrup instead of straight sugar seems to make it easier to control how sweet the tea becomes and mixes better. Baking soda is used to mellow out the flavor and it works great! Step 1: BoM. TEA5-8 tea bags6 cups of water, boiled1/2-full jug of iceadditional 4-6 cups of cold waterpinch of baking sodaSUGAR3/4 cup sugar3/4 water Step 2: Simple Syrup. I like sweet tea, but not hurt your teeth sweet. Make simple syrup by boiling a 1:1 water and sugar solution for about 5 minutes. Transfer the syrup into a safe container and set aside. Step 3: Tea. In the same pot, bring about 6 cups of water to a boil. When the water is boiling, remove the pot from heat and put in your tea bags and a pinch of baking soda. Allow the bags to steep for 5-7 minutes. When you remove the tea bags DO NOT wring the bags, this will cause your tea to become more bitter. Step 4: Mix. Mix the sugar syrup into the tea and then pour into a container that has been partially or completely filled with ice. Step 5: Enjoy!. Add more water (2-4 cups) to fill up the rest of your tea jug and stir. Drink ice cold", "images_list": ["homemade-sweet-tea_0", "homemade-sweet-tea_1", "homemade-sweet-tea_2", "homemade-sweet-tea_3", "homemade-sweet-tea_4", "homemade-sweet-tea_5"]} {"id": "RECIPE_1026", "question": "When making 'Homemade Sweet Tea,' how long should you steep the tea bags, and what should you avoid doing to prevent bitterness?", "provenance": [40666], "ground_truth": "When making 'Homemade Sweet Tea,' you should steep the tea bags for 5-7 minutes, and to prevent bitterness, make sure not to wring the bags after removing them.", "images_list": ["homemade-sweet-tea_3"]} {"id": "RECIPE_1027", "question": "What\u2019s the best way to prepare delicious pizza dough using a bread machine?", "provenance": [40667], "ground_truth": "Introduction: Bread Machine Pizza Dough. All my friends ask me for the recipe and technique for my pizza dough, so here's the instructable! This is easiest with a bread machine, but you can certainly knead the dough by hand. Step 1: Get Your Ingredients!. For a 2 pound lump of dough (good for 2 pizzas), you'll need these ingredients:3/4 teaspoon salt4 cups bread flour2 teaspoon active dry yeast1 1/2 cups beer (12 oz. bottle)1/4 cup olive oil1/2 tablespoon sugar Step 2: Warm the Beer. Heat the beer in the microwave to a temperature of 100-110 degrees. Be careful, it can fizz and foam if you shake it or stir it too vigorously. Pour it in the bread maker pan. Step 3: Mix Ingredients. Place all ingredients into bread machine pan. Insert pan securely into bread maker. Step 4: Run Dough Cycle on Bread Machine. Close the lid on the bread machine, and plug it in. Depending on your model, select the Dough cycle. Press the Start button. The machine will begin to knead the dough. Keep an eye on it as you need to ensure that the dough is not too dry and not too wet. You SHOULD lift the lid occasionally in the first few minutes of the kneading process to check. If it is too wet, add a tablespoon of flour at a time, waiting a minute or so after adding. If it is too dry, add a tablespoon of water at a time, waiting a minute or so after adding. The dough should stick to the sides a little bit, yet congeal into a moist ball and move around from time to time in the pan. Check out my YouTube video for the way it should look. Step 5: Shape Dough Into Pizza Crust and Bake. Check out how that dough has risen! Let it touch the lid before you take it out, even if it takes longer than the dough cycle timer. I usually give it an extra hour, for a total time of 2 1/2 hours. The dough can now be turned out of the pan onto a floured surface and shaped into the pizza crust. Remember, this recipe makes enough dough for two pizzas. If you want, you can refrigerate the dough in a gallon sized Ziplock bag for a couple of hours up to a couple of days to make it a little less temperamental to work with. Have some fun pressing and shaping it into a pizza! Use a pizza stone if you have one. The crust will be crispier if you preheat the stone for 10 minutes at 450 degrees. Then, sprinkle a little corn meal, semolina, or flour on there, and finish shaping the pizza crust. Add sauce, cheese, and toppings. Bake your pizza for 10-15 minutes at 450 degrees. Cheese should be bubbly and have some very small little brown marks. Enjoy!", "images_list": ["bread-machine-pizza-dough_0", "bread-machine-pizza-dough_1", "bread-machine-pizza-dough_2", "bread-machine-pizza-dough_3", "bread-machine-pizza-dough_4", "bread-machine-pizza-dough_5"]} {"id": "RECIPE_1028", "question": "What is the recommended temperature range for warming beer when making 'Bread Machine Pizza Dough'?", "provenance": [40667], "ground_truth": "The recommended temperature range for warming the beer when making 'Bread Machine Pizza Dough' is 100-110 degrees.", "images_list": ["bread-machine-pizza-dough_2"]} {"id": "RECIPE_1029", "question": "What\u2019s the best way to whip up a delicious Eldorado Chili in the microwave?", "provenance": [40668], "ground_truth": "Introduction: Eldorado Chili - Microwave. A simple hearty meal to prepare when you have limited kitchen utilities such as oven or stove. Step 1: Ingredients and Method. 500 g ground beef (lean if possible)1/2 c minced/chopped onion1 each yellow and red paprika (or if they are not that cheap, just 1 green pepper is good enough, big one so it will be about 1/2 c cubed/diced)1-2 garlic, minced1 can tomato, broken up, liquid (the 28 oz can), or crushed tomatoes is fine as well1 can black beans (the 15 oz can) or red kidney, whichever is fine1/2 c broken spaghetti2 tbsp chili powder (omit if it's for kids or you don't like it a little spicy)1/2 tsp cumina pinch or two salt (as needed) OR bouillon powder, would make it even much betterIn a 3 quart microwave proof bowl/casserole, place beef, break with fork, then add in onion, paprika, and garlic. Cover and microwave on high for 9 minutes, stirring once.Break up beef again with fork, drain.Add remaining ingredients, mix lightly, put cover/lid back and microwave for 30-35 mins (until spaghetti is cooked) - every 10 minutes, take out casserole from microwave and stir mixture.Let stand 10 mins before serving. Enjoy :)", "images_list": ["eldorado-chili-microwave_0", "eldorado-chili-microwave_1"]} {"id": "RECIPE_1030", "question": "In making 'Eldorado Chili - Microwave,' which specific ingredients should I add to the bowl along with the ground beef during the initial preparation?", "provenance": [40668], "ground_truth": "When preparing 'Eldorado Chili - Microwave,' you should add chopped onion, diced yellow and red paprika (or a green pepper), and minced garlic to the bowl with the ground beef.", "images_list": ["eldorado-chili-microwave_1"]} {"id": "RECIPE_1031", "question": "What is the overall process for creating a stunning Bleeding Skull Punch Fountain for my Halloween party?", "provenance": [40669], "ground_truth": "Introduction: Bleeding Skull Punch Fountain. its a cool affect to your Halloween party. Step 1: Things Needed. . find a big punch bowl. plastic skull. aquarium water pump around 8gph.silicon or polyurethane hose les than a foot.barbed garden hose fitting.food grade silicone for fixing any holes or cracks u may make. drill. assortment of dill bits. Step 2: The Hole in the Skull. . this was abit harder than I thought. but dont get afraid I was over thinking it and trying to do it the hard way. and fyi it will crack dont worry thats what the silicone is for. find a drill bit big enough to screw the barbed garden hose fitting in. then find out ware u want the hole. keep in mind u want the skull to be out of the punch or just in it your prefrence. plan and plan! once u know where you want to have it drill the hole. Step 3: Drill Holes in the Eyes and Anywhere U Want.. drill small holes you can always go bigger but not smaller. you can make the holes bigger later. Step 4: The Stem.. ok take the tubing. put the barbed end in the hose may need to force it in if u cant force it heet the tubing till its soft. now try and screw in the garden fitting in the big hole in the bottom or back where ever you have it. attach the adapter to the hose u may need the clamp. take the silicone apply some to the skull around the fitting and any cracks u may have made. you don't want any leeks. Step 5: Pump in Bowl. put the pump in the bowl if it dont have suction cups fix it in somehow. if you have suction cups but not a smoth bottom on the bowl put some silicone on the bottom where you want the pump then put the pump in the silicone before it drys. I did not like the pump in the bowl in the pic so I moved it to the back. Step 6: Putting It Together for Test. . once all the silicone is dry put it together. plan water in it to cover pump. plug the pump in and c what happens if u want bigger holes drill bigger ones now dont go crazy big go up a size or to till it flows like u want it. now fix the skull up it gets heavy. you are on your own with that. now you are ready to use it. thanks. Step 7: . ", "images_list": ["bleeding-skull-punch-fountain_0", "bleeding-skull-punch-fountain_1", "bleeding-skull-punch-fountain_2", "bleeding-skull-punch-fountain_4", "bleeding-skull-punch-fountain_5", "bleeding-skull-punch-fountain_6"]} {"id": "RECIPE_1032", "question": "In the preparation of the 'Bleeding Skull Punch Fountain,' what steps should be taken once the silicone has dried before you test the fountain?", "provenance": [40669], "ground_truth": "Once all the silicone is dry in the 'Bleeding Skull Punch Fountain,' you should assemble the components, add water to cover the pump, plug in the pump, and observe the fountain's operation.", "images_list": ["bleeding-skull-punch-fountain_6"]} {"id": "RECIPE_1033", "question": "What\u2019s the delightful process for crafting cute miniature apples?", "provenance": [40670], "ground_truth": "Introduction: Cute Miniature Apples. Hi there, as a bonus project for my apple a day for a week collection (you can find here) I am deciding to make miniature apples.The process is fairly simple but it is long and requires patience.Read on to find out the process!If I won the formlabs contest, I would begin making useful pieces with the 3D printer.I have seen the printers before and I have a million ideas running through my head as to what I could make! Step 1: Get Your Stuff Ready.. You are going to need a few things before you start.The list is as follows;Apple, green or red doesn't matter.Lemon, try for a medium lemon, you will not use all the juice.Peeler.Melon baller.Knife, I used a Ceramic knife to stop the browning.Toothpicks.Medium plate.Small bowl, the deeper the better.Breadboard.You will need all the above, if you don't have a knife the peeler can be used. Step 2: Prepare the Lemon.. OK, you have all the equipment needed lets begin.Cut the lemon in half and juice it, it is alright if seeds fall into the juice.When you have juiced the lemon you need to pour it into the bowl and add about four drops of food coloring.Stir in the red food coloring with one of the toothpicks until it is evenly spread throughout the lemon juice. Step 3: Prepare the Apple (the Full Size One!). OK, now we need to peel the apple.Make sure there is no skin still on any of the flesh of the apple.Do not discard the skin, instead put it aside; we will be using it to make the leaves for the apples.When the apple is peeled and the skin is set aside you can continue to the next step. Step 4: Leave Me Alone!. Time to make the leaves!Start by taking the skin we set aside and cut the end at an angle like i the first photo.Next, cut it on the opposite angle to make half a diamond.We need to complete the diamond as shown in the third and fourth photos.When that is done you have your first leaf!Make as many leaves as apples. Step 5: Mini Apple Time.. Now, we take the melon baller and press it into the flesh of the apple like shown in photo 1.Twist it in a scooping motion and cut out a small dome, it should be a semi circle but if the bottom edge isn't flat don't worry.Because of the density of the apple it is hard to get a perfect circle, it is also hard to cut it with the melon baller.Now with the two halves we need to put them together, they probably won't fit well due to the roundness of the apple, we need to trim a little bit off so it is a flat surface.After flattening out the edges we can put it together, take a toothpick and skewer it through the middle of the half spheres like shown in the third photo.By using the toothpick as a handle you need to dip the apple into the food coloring mix we made earlier, the apple will not be 'red' but most apples you see in shops aren't fully 'red'.After dipping we thread on the leaves and present them on the plate.If you don't like the idea of leaves you can leave them out. (no pun intended)The toothpick is needed to hold the apple together and it also doubles as a stem.Thanks for reading, I hope you enjoyed it!", "images_list": ["cute-miniature-apples_0", "cute-miniature-apples_1", "cute-miniature-apples_2", "cute-miniature-apples_3", "cute-miniature-apples_4", "cute-miniature-apples_5"]} {"id": "RECIPE_1034", "question": "What steps are involved in preparing the lemon for the 'Cute Miniature Apples' recipe?", "provenance": [40670], "ground_truth": "To prepare the lemon for the 'Cute Miniature Apples,' cut the lemon in half and juice it, allowing some seeds to fall into the juice. Then, pour the juice into a bowl, add about four drops of food coloring, and stir until it is evenly mixed.", "images_list": ["cute-miniature-apples_2"]} {"id": "RECIPE_1035", "question": "What is the process for crafting your own homemade smoked chili powder from fresh peppers?", "provenance": [40671], "ground_truth": "Introduction: Homemade Smoked Chili Powder.. I have been asked many times about my homemade spices. Here is the one that started them for me. I love to garden and enjoy growing peppers, but often have to many to eat fresh. I decided to start drying them by accident one time by a few of the hot ones drying up on there own. The smoked flavor came later after I decided to roast them over an open flame and let them sit for a few hours near the smoldering coals. Hickory I find to be the best, alongside hard maple. Step 1: Step One: Grow the Peppers. Homemade and home grown here! Peppers in season are the best flavor, if you don't have a garden, do yourself a favor and find a farmers market or some place that brings them in fresh and in season. Step 2: Step 2: Roast Peppers Over Wood Fire Grill.. You want to roast the peppers before you let them smoke. All varieties of peppers roast a little different. With meaty peppers like poblanos, Anaheim, jalape\u00c3\u00b1o or bells (not recommended because they really don't add much for flavor) you want to turn the skin black but not char the meat. The thin walled hot peppers seem to go very quick and sometimes even completely dry out to a crisp in the smoke. You want to watch them and rotate as needed. As said before I like the hickory or hard maple the best for the smoke flavor. You see them here in my wood grill/ smoker. I like to keep one side as indirect heat so I have full control over the temp. Step 3: Step 3: Let Them Smoke.. Let the flames die down and smolder adding chunks (not chips) to the coals only as often as needed to keep it from going out. I find placing a large chunk on the coals will smoke for a good while before it starts to catch fire. You do want to watch for open flames and all peppers should be in an indirect heat zone. If you get flames spray them out with a spray bottle of water and close the lid quickly and the combo of water and smoke will choke out the flame. I watch it for about 2 hrs. I find this step to be good after having cooked a nice BBQ dinner and roasting an smoking while the wood grill is starting to wind down Step 4: Step 4: Dry Them.... Hot peppers will dry on there own in a window, but meaty peppers need some help! I have used the oven set at 170F but it uses too much energy and 170 is a little too hot, but can work if that's all you have. I invested in a dehydrator last year and it has become one of my favorite kitchen appliances (riveted only by our vacuum sealer). I arrange them on trays and set the temp to 125F and it will take a few days. You want to make sure no part of the pepper is still mushy. Step 5: Step 5: Grind Them.. I have a coffee grinder that I use only for spices. Break the pieces up small enough to fit in the grinder, keeping the seeds an removing the stems. Grind I to a fine powder, my grinder is cheap to say the least and I have to give it a few shakes along the way to help it grind. Every time I change a spice mixture I rinse the grinder and cover them grind rice to fully clean. Step 6: Step 6: Store and Enjoy!. To store them I have used ziplocks, washed and reused spice jars or store bought empty spice jars. I save the new jars for friends and family. There are so many uses for this spice, the smokey flavor an heat comes through ketchup, BBQ sauce, dips, salsas, chili... You name it.", "images_list": ["homemade-smoked-chili-powder_0", "homemade-smoked-chili-powder_1", "homemade-smoked-chili-powder_2", "homemade-smoked-chili-powder_4", "homemade-smoked-chili-powder_5", "homemade-smoked-chili-powder_6"]} {"id": "RECIPE_1036", "question": "What is the best method to dry meaty peppers for making 'Homemade Smoked Chili Powder,' and what equipment do you recommend for optimal results?", "provenance": [40671], "ground_truth": "The best method to dry meaty peppers for making 'Homemade Smoked Chili Powder' is to use a dehydrator set at 125F, which will take a few days. This ensures that no part of the pepper remains mushy.", "images_list": ["homemade-smoked-chili-powder_4"]} {"id": "RECIPE_1037", "question": "What\u2019s the best way to prepare a vibrant pink salad that combines potatoes, apple, and pickled herring?", "provenance": [40672], "ground_truth": "Introduction: Pink Salad. Here's a summer favourite of mine. I think it's mainly a Dutch recipe,\u00a0 but I may have made that up.\nIf you think that apple and pickled herring should never meet on the same plate, then this is not for you. If you have an open mind to such pairings, read on...\nFor use as a main meal for two people, I use- two big potatoes, diced, cooked, cooled off\n- an apple, cut up\n- a small onion, chopped into tiny bits\n- two pickled herrings, cut into pieces\n- three small boiled beets*, diced\n*) We can buy them boiled and packaged. It's neat.\nFor the dressing, I'd suggest that you pick as many as you wish of the following ingredients:- olive oil\n- yoghurt (plain)\n- mayonnaise\n- lemon juice\n- vinegar\n- salt\n- black pepper\n- mustard\n- dill\nMix the solid ingredients gently, in a big bowl. Add the dressing and spoon it through. That's all.\nThe beets will give the salad a nice pink colour.\nWorks as a summer dinner, or as a lunch dish. Also nice for a picnic.", "images_list": ["pink-salad_0"]} {"id": "RECIPE_1038", "question": "What ingredients do I need for the 'pink salad,' and how should I mix them together?", "provenance": [40672], "ground_truth": "For the 'pink salad,' you need two big potatoes (diced and cooked), one apple (cut up), one small onion (chopped into tiny bits), two pickled herrings (cut into pieces), and three small boiled beets (diced). Mix these solid ingredients gently in a big bowl, and then add your choice of dressing and spoon it through.", "images_list": ["pink-salad_0"]} {"id": "RECIPE_1039", "question": "How can I ensure the rice cereal mixture is flat when making 'Minecraft Rice Krispie Creepers'?", "provenance": [40673], "ground_truth": "To ensure the rice cereal mixture is flat when making 'Minecraft Rice Krispie Creepers,' you can use a slice of waxed paper to gently pat down the rice cereal until it\u2019s flat across the top.", "images_list": ["minecraft-rice-krispie-creepers_3"]} {"id": "RECIPE_1040", "question": "In the recipe for 'How to Make Com Chien (Fried Rice),' what should you do after adding the vegetables to the wok?", "provenance": [40674], "ground_truth": "After adding the vegetables to the wok in 'How to Make Com Chien (Fried Rice),' you should stir them around to mix everything up and then cook for another 30 seconds or until all vegetables are almost fully cooked.", "images_list": ["how-to-make-com-chien-fried-rice_3"]} {"id": "RECIPE_1041", "question": "What\u2019s the best way to prepare a vibrant coconut lemongrass carrot chutney that highlights the sweetness of carrots?", "provenance": [40675], "ground_truth": "Introduction: Coconut Lemongrass Carrot Chutney . Many years ago, I feared food. I used to squirm at the thought of consuming anything I considered un-pure or unhealthy. For over a year, I put severe restrictions on my diet and basically only ate uncooked vegetables, fruits, nuts and seeds, which is a rather expensive and time-consuming lifestyle. I had to put several hours each day into planning, acquiring and preparing my meals.Carrots are one of the cheapest, easiest vegetables to acquire and I happen to be a big fan of those friendly, orange roots. I kind of lived off of them for a while, not really considering the consequences that might lurk in The Dark Side of Raw Foods. Due to the massive overdose of beta-carotene my body was receiving and the lack of starches to soak up the excess, my skin turned an extremely disturbing orange colour. I\u2019m pretty sure I burned all the photos taken of me during my hairy hippie phase, so I have no orange hue to show you. Unfortunate\u2026 it was impressive.I might also add, that I had The Worst Gas Possible when I was eating raw foods. Even though it was over a decade ago, I still feel bad for the girl I drove cross-country with. I\u2019m sure she felt like she was riding with a camel. Looking back on that time, I squirm so much more about orange skin and bad gas than tossing back a bit of snake soup, frog sashimi or random bug. I still love carrots, though. We have been through too much to let go of our relationship because of a skin tone set back. It was a little rude of them, but I let it go. The Chutney family is a rowdy group of condiments that hails from South India. They usually contain some mixture of spice(s), vegetable(s), and/or fruit(s) and there are many varieties. Chutneys may be either wet or dry, can have a coarse to a fine texture and can contain either fresh or pickled preparations. This little chutney is rockin'. The sweetness of the carrots, creamy smoothness of the coconut and tang of the lemon would make any mouth happy. Eat with some Dijon on toast, on the side of some grilled chicken or just spoon in your mouth. Step 1: Ingredients and Directions. Ingredients4 cups grated carrot (about 3 carrots)\u00bd cup grated coconut8-10 garlic gloves or scapes, chopped1 chili, finely chopped1 lemon, juiced1 tbsp finely chopped lemongrass\u00bc cup olive oilsalt and pepper to tasteDirectionsIn a fry pan, heat cooking oil and lightly brown the garlic, lemongrass and chilies.Mix all ingredients in a bowl.Consume immediately.", "images_list": ["coconut-lemongrass-carrot-chutney_0", "coconut-lemongrass-carrot-chutney_1"]} {"id": "RECIPE_1042", "question": "What ingredients do you mix together in the bowl when making 'Coconut Lemongrass Carrot Chutney' after browning the garlic, lemongrass, and chilies?", "provenance": [40675], "ground_truth": "When making 'Coconut Lemongrass Carrot Chutney,' after browning the garlic, lemongrass, and chilies, you mix together 4 cups of grated carrot, \u00bd cup of grated coconut, 8-10 chopped garlic cloves or scapes, 1 finely chopped chili, the juice of 1 lemon, 1 tbsp of finely chopped lemongrass, \u00bc cup of olive oil, and salt and pepper to taste.", "images_list": ["coconut-lemongrass-carrot-chutney_1"]} {"id": "RECIPE_1043", "question": "What should you do with the melted butter after removing the cast iron skillet from the oven when making 'Basic Skillet Cornbread'?", "provenance": [40676], "ground_truth": "After removing the cast iron skillet from the oven for making 'Basic Skillet Cornbread,' you should place 2 tablespoons of melted butter in the skillet and swirl it around to coat the bottom of the pan.", "images_list": ["basic-skillet-cornbread_6"]} {"id": "RECIPE_1044", "question": "How should the bread be prepared for serving bruschetta, specifically regarding toasting and flavoring?", "provenance": [40677], "ground_truth": "To prepare the bread for serving bruschetta, cut 1/4\" thick slices of fresh Italian bread or baguette and toast them. Once toasted, brush each slice with olive oil and then rub one side with half a hunk of raw garlic to add delicious garlic flavor.", "images_list": ["bruschetta-recipe_7"]} {"id": "RECIPE_1045", "question": "What\u2019s the best way to create delightful birthday lollies that are both fun and easy to make?", "provenance": [40678], "ground_truth": "Introduction: Happy B'Day Lollies. \nWhat can be cuter than saying thanks to all the birthday wishes\nwith this quick n easy to make choco candy B'day lollies.\u00a0Ingredients\u00a0\nA packet of semi- sweet / milk chocolate chips\u00a0\nA pack of Wilton white candy melts\u00a0\nColorful sprinkles\u00a0\nLollipop sticks & a clean brush\u00a0\nB'day candy mold (link)\nProcedure\nMelt a pack of candy melts .Using a clean brush & melted white melts\nthickly paint a few decorations on each mold - emphasizing on the designs .\nPlace in the refrigerator for an hour . Melt & temper \u00a0the semi - sweet chips ,\u00a0\ntake out the moulds from the refrigerator & pour in the melted chocolate,\ntap to remove air bubbles also\u00a0fix in the lollipop sticks .\nRefrigerate for another hour .\u00a0\nOnce set remove from refrigerator & un mold. Using the melted chocolate\u00a0\nas glue stick some colorful sprinkles .\u00a0\nWrap in clear plastic bags & decorate with ribbons . \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0", "images_list": ["happy-bday-lollies_0"]} {"id": "RECIPE_1046", "question": "What should be done with the melted white candy melts when making 'Happy B'Day Lollies' before adding the semi-sweet chocolate, and how long should they be refrigerated?", "provenance": [40678], "ground_truth": "Before adding the semi-sweet chocolate when making 'Happy B'Day Lollies,' the melted white candy melts should be thickly painted onto each mold for decoration. They should then be refrigerated for one hour.", "images_list": ["happy-bday-lollies_0"]} {"id": "RECIPE_1047", "question": "What\u2019s the best way to prepare a delicious lamb shank in a pot for a hearty meal?", "provenance": [40679], "ground_truth": "Introduction: Delicious Lamb Shank in a Pot. This is a very simple recipe that everyone can do. The cooking takes some time but the more it stays in the oven, the better. Step 1: Ingredients. This is what we need:Sheep shank(s)2 Leaves of laurelRosemary2 small onions1 Carrot (or 2 if they are small)SaltPepperApple cider Step 2: Chop. Chop carrots and onions in big pieces. Step 3: To the Pot. Put everything together in the pot and spice up with salt and pepper. Add then some apple cider to give a nice taste (I put almost half can) and add some water till almost half pot. Step 4: Cooking and Serving. Close with lid and cook in the oven at 180 degrees for at least 2 hours but the longer it cooks the better it gets. Remove the lid for the last 10 minutes so that the meat gets a nice brown color.Serve the meat with the veggies.Enjoy this simple but delicious meal! ", "images_list": ["delicious-lamb-shank-in-a-pot_0", "delicious-lamb-shank-in-a-pot_1", "delicious-lamb-shank-in-a-pot_2", "delicious-lamb-shank-in-a-pot_3", "delicious-lamb-shank-in-a-pot_4"]} {"id": "RECIPE_1048", "question": "What ingredients do I need to prepare 'Delicious Lamb Shank in a Pot'?", "provenance": [40679], "ground_truth": "To prepare 'Delicious Lamb Shank in a Pot,' you will need sheep shank(s), 2 leaves of laurel, rosemary, 2 small onions, 1 carrot (or 2 if they are small), salt, pepper, and apple cider.", "images_list": ["delicious-lamb-shank-in-a-pot_1"]} {"id": "RECIPE_1049", "question": "For making 'Intro to Home Brewing,' what is the recommended duration for steeping the grains?", "provenance": [40680], "ground_truth": "In 'Intro to Home Brewing,' the recommended duration for steeping the grains is between 25-60 minutes, depending on how strong you want your grain flavoring to be.", "images_list": ["intro-to-home-brewing_3"]} {"id": "RECIPE_1050", "question": "What is the recommended brewing time for sencha, and why should I avoid moving the leaves during the brewing process?", "provenance": [40681], "ground_truth": "The recommended brewing time for sencha is 1 - 2 minutes. It is important to avoid moving the leaves during brewing because excessive movement can impart a bitter flavor to the tea.", "images_list": ["brewing-sencha-a-japanese-green-tea_5"]} {"id": "RECIPE_1051", "question": "What\u2019s the best way to whip up a delicious dried fruit puree for my breakfast or dessert?", "provenance": [40682], "ground_truth": "Introduction: Easy Dried Fruit Puree. Here's a dried fruit puree recipe, great for filling cupcakes, spreading on pancakes, stirring into yoghurt for an easy breakfast or adding depth to a simple sauce.\nAll you need is a saucepan, a hob, some kind of blender, 100 g dried fruit (I used mango for its gorgeous orange hue), your favourite spices and flavourings (cardamom and ginger for me), about a cup and a half of water and a few tablespoons of sugar, depending on how sweet you like it.\n1. Put the dried fruit, spices, water and sugar in a small saucepan.\n2. Bring to the boil, and simmer for about 20 minutes, until most of the water has been absorbed.\n3. Take off the heat, fish out any seed pods or added flavours and blend, adding a little more water if necessary depending on the desired consistency.\n4. Use immediately or place in an air tight container and store in the fridge.", "images_list": ["easy-dried-fruit-puree_0"]} {"id": "RECIPE_1052", "question": "In the recipe for 'Easy Dried Fruit Puree,' how should I prepare the dried fruit, spices, water, and sugar before blending?", "provenance": [40682], "ground_truth": "In the recipe for 'Easy Dried Fruit Puree,' you should put the dried fruit, spices, water, and sugar in a small saucepan, bring it to a boil, and then simmer for about 20 minutes until most of the water has been absorbed.", "images_list": ["easy-dried-fruit-puree_0"]} {"id": "RECIPE_1053", "question": "For building the 'Chocolate Extruder for Ultimaker,' how do you prepare the chocolate for loading into the syringe and what temperature should be reached?", "provenance": [40683], "ground_truth": "To build the 'Chocolate Extruder for Ultimaker,' you should break the chocolate bar into small pieces and place them into the syringe. Heat the syringe to about 40\u00b0C and wait until the chocolate melts, pressing it with something. Make sure the syringe is full of chocolate before inserting the piston.", "images_list": ["chocolate-extruder-for-ultimaker_6"]} {"id": "RECIPE_1054", "question": "What\u2019s the best way to prepare a delicious caramelized garlic green bean salad with pomelo?", "provenance": [40684], "ground_truth": "Introduction: Caramelized Garlic Green Bean Salad With Pomelo. My mom gave me a pomelo and I wanted to figure out what to do with it.\u00a0 I wanted a dish, so I found a recipe for green beans with pomelo.\u00a0 The twist that really made this was when I caramelized the garlic before stir frying the green beans. OH MY GOSH!!! It's that good! And by the way, I, who have burned everything from water to frozen pizza, do believe that I am learning how to cook! Here is the video, paired with Asian Tacos... recipe coming shortly!http://www.youtube.com/watch?v=0JlSTHdRC1k Step 1: Prepare the Pomelo. Pomelo is a large, fleshy citrus with a hint of sweet grapefruit flavor. The flesh is dry to the touch. To prepare the pomelo, you are trying to remove the rind and the membranes leaving only the citrus flesh. Cut off the top until you expose the flesh. Remove the rind. At this point, you may choose to peel around the pomelo to cut off the majority of the membrane, or you may choose to section the pomelo and separate the membrane from the flesh. However you choose to do it, you want to end up with a bowl of pomelo flesh. Side note: There aren't many seeds in a pomelo! Step 2: Prepare the Green Beans and Garlic. Wash the green beans and cut the ends off with a sharp knife.\u00a0 Rinse again. Peel the garlic.\u00a0 I used about 1/2 of a garlic flower. Step 3: Caramelize Garlic. I used a cast iron pan.\u00a0 It worked well. Heat the pan and add a small amount of olive oil.\u00a0 I had two sugar packs from the coffeeshop, so I tossed those in.\u00a0 One was white sugar, one was a light brown. Chop the garlic into little bits and toss into the pan. Stir everything constantly to avoid burning.\u00a0 Browning is very good. Step 4: Add Green Beans. Toss in the green beans and stir around, letting everything brown nicely, but avoiding burning. Step 5: Refridgerate All Items. Place the bowls with a/ green beans and garlic with pomelo into the fridge to cool down.\u00a0 About an hour is fine. Step 6: Ready to Eat? Remove, Assemble, Serve!. When you are ready to eat it, take the bowls out of the refrigerator, assemble the salad by placing the green beans with garlic in the serving bowls and top with small pomelo sections. Eat! Here is the video, paired with Asian Tacos... recipe coming shortly!http://www.youtube.com/watch?v=0JlSTHdRC1k", "images_list": ["caramelized-garlic-green-bean-salad-with-pomelo_0", "caramelized-garlic-green-bean-salad-with-pomelo_1", "caramelized-garlic-green-bean-salad-with-pomelo_2", "caramelized-garlic-green-bean-salad-with-pomelo_3", "caramelized-garlic-green-bean-salad-with-pomelo_4", "caramelized-garlic-green-bean-salad-with-pomelo_6"]} {"id": "RECIPE_1055", "question": "How do you prepare the pomelo for the 'Caramelized Garlic Green Bean Salad With Pomelo,' particularly in removing its rind and membranes?", "provenance": [40684], "ground_truth": "To prepare the pomelo for 'Caramelized Garlic Green Bean Salad With Pomelo,' you should cut off the top until you expose the flesh, then remove the rind. You can either peel around the pomelo or section it to separate the membrane from the flesh, ultimately ending up with a bowl of pomelo flesh.", "images_list": ["caramelized-garlic-green-bean-salad-with-pomelo_1"]} {"id": "RECIPE_1056", "question": "After peeling, coring, and slicing the apples for the 'Easy Apple Cake,' what should you do with them?", "provenance": [40685], "ground_truth": "After peeling, coring, and slicing the apples for the 'Easy Apple Cake,' you should set them to the side.", "images_list": ["easy-apple-cake_2"]} {"id": "RECIPE_1057", "question": "What is the best method for preparing homemade beef jerky that captures all those delicious flavors?", "provenance": [40686], "ground_truth": "Introduction: Homemade Beef Jerky. 1 Cup soy sauce. 2 tablespoons black pepper. 2 tablespoons onion powder. 1 tablespoon paprika. 2 tbsp pepper flakes. pinch of salt. marinate 12 to 24 hours before putting into a dehydrator . this is good for about two and a half to three pounds. Make sure you trim the fat off. leave in dehydrator for about 5 hours, check on it every hour to see how dry you want it", "images_list": ["homemade-beef-jerky-1_0"]} {"id": "RECIPE_1058", "question": "How long should the meat marinate when making Homemade Beef Jerky?", "provenance": [40686], "ground_truth": "The meat should marinate for 12 to 24 hours before being placed in the dehydrator when making Homemade Beef Jerky.", "images_list": ["homemade-beef-jerky-1_0"]} {"id": "RECIPE_1059", "question": "What is the best way to create a delicious boozy ice cream bread that combines sweetness and a touch of alcohol?", "provenance": [40687], "ground_truth": "Introduction: 3 Ingredients Boozy Ice Cream Bread (epic Failed). hello, it's me. I was wondering if after all three ingredients, would make boozy ice cream bread.they said that only need 2 ingredients, But I ain't stopping for adding booze.Hello, can you smell my ice cream bread.I'm in Scotland dreaming about what we used to bake.When we were older and fat,I've forgotten how bread fail before the oven heats up our feet//-----------------------------------------------------3 ingredients needed to make boozy ice cream bread1. 2 cups of ice cream, roughly workout to be 500ml2. 1 1/2cups of all purpose flour, approximately 200g3. 6 teaspoons of alcohol of choice. i have used Johnnie Walker Gold Label Step 1: Substitution. so they said, use full fat ice cream. the ice cream i had is only 4.7g of fat per 100ml.so they said, use all purpose flour. i have none, but i substituted with regular flour + baking powderso they said, use baking powder. i have none, but i substituted 1part sodium bicarbonate and 2 part cream of tatar.so the said, use dry mix ins'. i have none, and have not come across whisky in powder form.so the substitution1. 500ml ice cream2. 200g flour + 1/2 teaspoon of sodium bicarbonate + 1 teaspoon cream of tar tar 3. 6 tablespoons of Johnnie Walker Gold Label,or so, i guessed. Step 2: Methods. 1. melt the ice cream ala bran marie2. stir in the dry ingredients ( flour + baking powder) by batches3. add in alcohol by batches4. grease a regular loaf pan, and pre heat oven to 180degC5. pour mixures into loaf pan6. bake in oven for 30mins Step 3: The Monkey Baker. Hello from the other sideI must have tested consistency a thousand timeTo tell you I'm sorry for every grams i have added//-------------------------------as and when yours truly is mixing the ingredients to the said \"dough\", the mixture resembles a sad pile of gooey mess. it doesn't resemble a bread dough at all. the consistency is a cross between a pancake mix, and a watery mess of cake batter. so, yours truly took the initiatives to add in more flour, stir, test the consistency, repeat; until it resembles the texture above.bad move! Step 4: Output. after baking in the oven for 30min at 180degC, the heart warming aroma lingers in the kitchen. the smell of heated up johnnie walker gold label never fails to lighten up the hunger. we thought we felt in love with each other again, over the ice cream bread perhaps. but the reality is harsh.the ice cream bread -ish turns out to be the most densely packed gluten we ever had. a slice of it bounced off the wire rack, fall onto the plate and the force is so immense a crater was created.alright, she might be over exaggerating. the tasting notes as followsmell: boozy with a hint of vanilla from the ice creamtaste: mildly sweetness to the taste buds, spiciness from the johnnie walker gold labeltexture: dense, too dense to be classify as a bread nor a cake. she called it a brick, best for building a fortress with.well, fix it then she said. the ice cream bread -ish was sliced up, and pop into the oven at 180degC for 20min, turning over at the 10 min mark. we are now waiting for it to be cooled while writing this i'ble. if this doesn't work out, we shall offer it to the hawking birds. no, it doesn't work out. Yours truly is still suffering from a sore jaw. Step 5: Recommendations. perhaps we should strictly adhere to the ingredients list.perhaps they could share the \"right\" consistency, such that others would avoided blunders like ours.+ i have not found the 1 way that worked, but one of the 999999999999999 ways that failed. next up, increase the fat content by adding 50g of butter to the said ingredients and decrease the alcohol to 1teaspoon.", "images_list": ["boozy-ice-cream-bread-ish-epic-failed_0", "boozy-ice-cream-bread-ish-epic-failed_2", "boozy-ice-cream-bread-ish-epic-failed_3", "boozy-ice-cream-bread-ish-epic-failed_4"]} {"id": "RECIPE_1060", "question": "What specific substitutions were made in the recipe 'boozy-ice-cream-bread-ish-epic-failed,' and how did these changes affect the consistency of the resulting dough?", "provenance": [40687], "ground_truth": "In 'boozy-ice-cream-bread-ish-epic-failed,' the substitutions included using 500ml of low-fat ice cream instead of full-fat, using 200g of regular flour combined with 1/2 teaspoon of sodium bicarbonate and 1 teaspoon of cream of tartar instead of all-purpose flour and baking powder. These changes resulted in a dough that resembled a sad pile of gooey mess, described as a cross between pancake mix and a watery mess of cake batter.", "images_list": []} {"id": "RECIPE_1061", "question": "In the recipe for 'Copycat McDonald's Apple Pie,' what steps should I take regarding the apple filling and pie dough before I start filling the mini apple pies?", "provenance": [40688], "ground_truth": "In the recipe for 'Copycat McDonald's Apple Pie,' you should remove the apple filling and pie dough from the refrigerator and allow the dough to become pliable if it has gotten too firm. Additionally, brush egg wash around the edges of the dough rectangles before adding the filling.", "images_list": ["copycat-mcdonalds-apple-pie_4"]} {"id": "RECIPE_1062", "question": "For making 'Bro, Do You Even Bacon?', why do you rinse and soak the pork bellies after curing?", "provenance": [40689], "ground_truth": "In 'Bro, Do You Even Bacon?', you rinse and soak the pork bellies after curing to remove all the cure and prepare them for smoking. This process involves washing them under cool running water, drying them off, and then leaving them uncovered in the fridge for 24 hours to firm up and form a pellicle that helps the smoke adhere better.", "images_list": ["bro-do-you-even-bacon_9"]} {"id": "RECIPE_1063", "question": "What\u2019s the best way to prepare and serve Chicken Bearnaise for a delightful family meal?", "provenance": [40690], "ground_truth": "Introduction: Chicken Bearnaise . My uncle made this for my wife and I a few years back in California. Now its one of our favorite meals that the entire family enjoys. Step 1: Ingredients. 1-2 lbs of chicken breast - thin sliced down the middle2 avocados Sliced Portabella mushroomsEnglish muffinsBearnaise Sauce homemade, or from a package (I cheat and use a package):Bearnaise Sauce Packet 1/4 cup of butter1 cup of milkChicken and mushroom marinade:Olive oilBalsamic vinaigretteBlack pepper Step 2: Cooking. Marinate the sliced chicken breast in a bowl lightly coating them with olive oil, balsamic vinaigrette and black pepper. Do the same for the mushrooms. Place both bowls aside and move onto the avocados, English muffins and prepping for the grill.First, start up the grill, preheating it to your desired temperature. I start off on high, get the grill hot, clean it with a brush, and then lower the temperature to low. Next, take your two ripe avocados, cut them into slices and set aside. Slice the English muffins in half and place them aside too. Using some heavy duty aluminum foil, make a tray that you can cook the mushrooms on in the grill. Now you are ready to actually start grilling.Place your aluminum foil pan on the bottom rack of the grill, pour the mushrooms along with their marinade onto the pan and let it cook. Next, add the chicken breast onto the top rack and cook thoroughly. Since the chicken breast are thin sliced, the cooking time will be shorter. Make sure to keep an eye on the mushrooms, because if the oil cooks off the balsamic will begin to reduce and form a thick caramel coating before starting to burn. Once the chicken and mushrooms are done, you can place them in the same large bowl and set aside. With the grill still going, take the English muffins and toast them to your desired texture.Lastly cook up the Bearnaise sauce. I save this step for last because it cooks so fast and you must constantly stir it so it does not burn to the bottom of the pan. The package I used called for 1 cup of milk and 1/4 cup of butter ( I cut the butter down to 1/8th, and it was fine). Mix all the ingredients and packet contents into a pan. Bring mixture to a boil, while stirring constantly. Once it boils, remove from heat and continue to stir until it no longer wants to stick to the bottom of the pan.Now that everything is done cooking, it is time to build it! Step 3: The Build Up and Serve. First place the English muffin on the bottom. Add a slice of chicken, trimming it up a bit if too large. Next, add a few slices of avocado followed by a nice big slice of portabella mushroom. Lastly, top it all off with Bearnaise sauce and enjoy! This beautiful dish is a favorite in my house and leftovers are a rarity. I hope everyone likes my Instructable and for more cooking ideas check out my other Instructables. Thanks!", "images_list": ["chicken-bearnaise_0", "chicken-bearnaise_2", "chicken-bearnaise_3"]} {"id": "RECIPE_1064", "question": "What is the process for grilling the chicken and mushrooms when making 'Chicken Bearnaise,' and what should I keep an eye on during cooking?", "provenance": [40690], "ground_truth": "When making 'Chicken Bearnaise,' you should start by marinating the sliced chicken breast and mushrooms. The mushrooms are cooked in an aluminum foil pan on the bottom rack of the grill, while the chicken is placed on the top rack. It's important to monitor the mushrooms closely, as the oil can cook off, causing the balsamic to reduce and potentially burn if not watched carefully.", "images_list": ["chicken-bearnaise_2"]} {"id": "RECIPE_1065", "question": "What is the best way to create delicious chocolates shaped like theobromine molecules?", "provenance": [40691], "ground_truth": "Introduction: Chocolate Molecule Chocolate Mold. I almost got a degree in Chemistry until I decided Design was a better fit. I wanted to get in touch with my inner chemist, so I decided to make some theobromine shaped chocolates and show you how to make them too! Theobromine is a bitter alkaloid found in chocolate and other foods. It has the chemical formula C7H8N4O2. Materials you will need:Vacuum form machinePET (also known as PETE is a food safe plastic .04 or .02 thickness)chocolateoptional (chocolate toppings)double boiler (or pot and metal bowl)stovespatuladrillmaterial to laser cutLaser cutter (or other way to make original)Refrigerator Step 1: Preparing the Original. The first step to creating our mold is making the original. (an original is the form that a mold is made from) I used a laser cutter to make mine so the first step will be creating a tool path for the laser cutter to follow. I made mine using Illustrator. The file is attached, feel free to use it or make up your own!Through experimentation I found the best way to make the part was to laser cut the molecule and base as two separate pieces. I used .125\" thick acrylic for my original. Try to keep your material thin so it won't get stuck in the vacuum formed mold but thick enough that your chocolate won't break when you take it out of the mold.Once your parts are cut out and collected from the laser cutter glue the molecules onto the bases. Try to keep them as centered as possible. I used a plastic glue, some options include plastic weld and epoxy.After the parts have cured completely add draft angles onto the bases by sanding down the edges to about a 45 degree angle. This will help in releasing your part from the vacuum form mold.The final step to preparing your originals for molding is adding air vents to the interior details. The vacuum form machine works by pulling heated plastic onto the part through vacuum suction in the bed. In order to allow the air to pull plastic in the center of the original you need to build holes into your part that let air pass through the part. You can further aid the vacuum by raising the piece off the bed very slightly by placing the original on pennies. Step 2: Vacuum Forming the Mold. If you don't have access to a vacuum form machine here's an Instructable that shows you how to make your own.https://www.instructables.com/id/Vacuum-Forming-Rig/The first step to running the machine is turning it on and allowing the heaters to warm up. This may take a few minutes depending on your machine, plastic and environment. As the machine is warming the plastic, place your originals on the bed (you may want to put pennies underneath the parts to help get more suction on the part). Once the plastic has begun to sag a few inches it's ready to be pulled. Place the frame over the bed creating a seal and turn on the vacuum. This should pull the heated plastic onto the parts into all the details.Keep the vacuum running until the plastic has cooled a bit so it won't deform. Once the plastic is cooled a bit turn off the vacuum and pull the frame off the bed. If any of the originals are stuck in the mold push them out.Your mold is now ready to make chocolates! Step 3: Making . First thing you will want to do is clean your mold. Although PET is food safe your originals might not be and the plastic may have picked up dirt on the vacuum form bed. Now gather your chocolate making supplieschocolate (I used chips but you can get melting chocolates)double boiler (or pot and metal bowl)spatulaculinary brush (optional)The chocolate moldSet up your double boiler. Or if you don't have one use a DIY double boiler like I did. Place a metal bowl inside a pot (make sure the bowl is big enough to create a seal it's important that water doesn't make it into the chocolate) Fill the pot with a few inches of water and place it on the stove at a LOW setting. It's important that you don't burn the chocolate so don't turn the heat too high and be sure to stir constantly. Once the chocolate is completely melted use the brush to paint a thin layer of chocolate into the molds. Try to get into all the details. (brushing isn't necessary but it will ensure that there are no air bubbles in the chocolate)Now fill the rest of the mold with chocolate using the spatula. Smooth out the tops and set them in the fridge to cool for about 15-20 minutes. Once they're solid pop them out of the molds and enjoy the theobromine goodness!", "images_list": ["chocolate-molecule-chocolate-mold_0", "chocolate-molecule-chocolate-mold_1", "chocolate-molecule-chocolate-mold_2", "chocolate-molecule-chocolate-mold_3"]} {"id": "RECIPE_1066", "question": "What should you do after cutting out the parts for the 'Chocolate Molecule Chocolate Mold' from the laser cutter?", "provenance": [40691], "ground_truth": "After your parts are cut out and collected from the laser cutter, you should glue the molecules onto the bases, ensuring they are as centered as possible. It's best to use plastic glue such as plastic weld or epoxy.", "images_list": ["chocolate-molecule-chocolate-mold_1"]} {"id": "RECIPE_1067", "question": "After saut\u00e9ing the onion and bell pepper for the 'One Pot Burrito Bowl,' what should you do with them?", "provenance": [40692], "ground_truth": "After saut\u00e9ing the onion and bell pepper for the 'One Pot Burrito Bowl,' you should remove them from the pan and place them into a small bowl.", "images_list": ["one-pot-burrito-bowl_3"]} {"id": "RECIPE_1068", "question": "What is the process for making edible creations that resemble O.B. tampons?", "provenance": [40693], "ground_truth": "Introduction: Edible Used O.B.. You will need: 1 egg white 50g sugar oil strawberry jam small sized ropes 1. Stir an egg white and sugar with a mixer. Whipped white mustto not fall from a bowl. 2. Heat the oven to 100 C. 3. Cover a baking tin with oil. 4. Shape whipped white as O.B. tampons. Put a rope or a thread into the tampon's back. Repeat this step till you use all the whipped white. 5. Bake the tampons about 1h. 6. Serve them in O.B. box. Dip a tampon into the strawberry jam just before eating and all your friends will think, that you are eating an used O.B. tampon :)", "images_list": ["edible-used-ob_0"]} {"id": "RECIPE_1069", "question": "What should be done to the egg white and sugar when making 'Edible Used O.B.', and how do you know when the whipped white is ready?", "provenance": [40693], "ground_truth": "To make 'Edible Used O.B.', you should stir the egg white and sugar with a mixer until the whipped white reaches a consistency where it does not fall from the bowl, indicating it has been whipped to stiff peaks.", "images_list": ["edible-used-ob_0"]} {"id": "RECIPE_1070", "question": "What\u2019s the best way to whip up a delicious batch of vegan chocolate nice cream?", "provenance": [40694], "ground_truth": "Introduction: Vegan Chocolate Nice Cream. Want something creamy and and rich for dessert, but worried about eating something unhealthy? Have no fear, chocolate nice cream is here! Seriously, this stuff is just as delicious and dreamy as real chocolate ice cream. Plus, it is simple to make!For 1 Serving You Will Need:Ingredients:3 Frozen Bananas2 or 3 Tablespoons Cacao Powder (or Cocoa Powder)A splash of Non-Dairy Milk (I like almond-coconut blend)Toppings of your choice! ( I went with frozen raspberries, buckwheat, and a drizzle of molasses)Tools: A Food Processor or BlenderCutting BoardKnifeMeasuring Spoons Step 1: How to Make This . 1. Freeze your bananas overnight. I like to peel them, break them in half, and put them in a plastic bag or a sealed container.2. Measure all of your ingredients and assemble your tools.3. Chop the frozen bananas into small pieces and put them in your food processor or blender. If you are having trouble blending, add a splash of non-dairy milk (but not too much because you want the texture to be think and creamy like soft-serve ice cream, not thin like a smoothie).4. Once the bananas are blended and the texture is thick and creamy, add the cacao powder and blend.5. Scoop out your nice cream into a bowl, add your toppings and enjoy!", "images_list": ["vegan-chocolate-nice-cream_0", "vegan-chocolate-nice-cream_1"]} {"id": "RECIPE_1071", "question": "What should you do with the bananas before blending for 'Vegan Chocolate Nice Cream'?", "provenance": [40694], "ground_truth": "Before blending to make 'Vegan Chocolate Nice Cream,' you should freeze your bananas overnight.", "images_list": ["vegan-chocolate-nice-cream_1"]} {"id": "RECIPE_1072", "question": "What\u2019s involved in creating a delightful dulce de leche pumpkin trifle from scratch?", "provenance": [40695], "ground_truth": "Introduction: Dulce De Leche Pumpkin Trifle. You can either use store bought or homemade dulce de leche for this trifle! Step 1: Ingredients and Method. Since caramel/dulce de leche sweetened condensed milk is not easily available, what you can do to make one is:1 can sweetened condensed milka lot of watera potPlace milk into a pot and cover with water. Boil for at least 3 hours long for thinner result (first picture) and 4-5 h long for thicker result (third picture).When water is lessen before 3 h mark, add more water. So for easier, cover the milk can with a lot of water. The milk can has always to be covered by water during boiling.NOTE: do NOT open the can, boil as isPumpkin Trifle:Cake: Cream 1/2 c sugar and 1/2 c salted butter. Beat in 1 egg and mix in 1 c fancy molasses. Add in 1/2 c unsweetened applesauce. Mix well: 2 1/2 c AP flour 1 1/2 tsp Bsoda 1 tsp cinnamon powder 2 tsps ginger powder 1 tsp allspice powder. Add this mixture into molasses mixture. Pour in 1 c hot boiling water. Pour into 2 9 inch pan (I lined them with parchment paper) Bake in preheated 350 f for an hour. Cool on rack and crumble one cake into the trifle bowl. Pour some of dulce de leche ontop of crumbled cake Pudding: 1 box instant vanilla pudding powder, prepare as per box direction, let stand for 5 minutes (til its thickened) then add in 1 c pumpkin pie filling (such as Libby's), mix well. Spoon some pudding ontop of dulce de leche Whipped Cream: Beat stiff 1 c of heavy cream plus 1 envelope of whipit. Spoon ontop of pudding. Crumble the other cake all over whipped cream. Drizzle some of dulce de leche. Then spoon the leftover pudding on the top. Make more whipped cream: 2 c heavy cream with 1 envelope of whipit. Spoon and pipe ontop of pudding. Drizzle dulce de leche and decorate with some ginger cookies. Voila. Yummo!!!", "images_list": ["dulce-de-leche-pumpkin-trifle_0", "dulce-de-leche-pumpkin-trifle_1"]} {"id": "RECIPE_1073", "question": "What is the process for making dulce de leche using sweetened condensed milk for the Dulce De Leche Pumpkin Trifle?", "provenance": [40695], "ground_truth": "To make dulce de leche for the Dulce De Leche Pumpkin Trifle, you should place one can of sweetened condensed milk into a pot and cover it with water. Boil it for at least 3 hours for a thinner result or 4-5 hours for a thicker result, ensuring that the can remains covered with water throughout the boiling process.", "images_list": ["dulce-de-leche-pumpkin-trifle_1"]} {"id": "RECIPE_1074", "question": "For making 'Fenugreek Leaves Paratha (Flat Bread),' how should the dough be prepared after combining the ingredients?", "provenance": [40696], "ground_truth": "To make 'Fenugreek Leaves Paratha (Flat Bread),' after combining the ingredients, you should add water slowly to form a soft dough.", "images_list": ["fenugreek-leaves-paratha-flat-bread_3"]} {"id": "RECIPE_1075", "question": "What should you do with the melted butter in the skillet before adding the batter for the 'Easy-Bake Dutch Baby'?", "provenance": [40697], "ground_truth": "Before adding the batter for the 'Easy-Bake Dutch Baby,' you should melt the butter in the skillet and spread it around to coat the walls of the pan.", "images_list": ["easy-bake-dutch-baby_4"]} {"id": "RECIPE_1076", "question": "What key steps are involved in preparing peanuts for making Peanut Chutney before grinding them?", "provenance": [40698], "ground_truth": "To prepare peanuts for making Peanut Chutney, you need to roast them in a frying pan over medium heat, stirring continuously to prevent burning. Once roasted, remove them from the stove and allow them to cool. After cooling, press the peanuts with your fingers to remove the outer skin and set the peanuts aside.", "images_list": ["how-to-make-peanut-chutney_2"]} {"id": "RECIPE_1077", "question": "After mixing the dough for 'No Knead Filled Surprise Buns,' what steps should you take next, and how will you know when the dough is ready?", "provenance": [40699], "ground_truth": "After mixing the dough for 'No Knead Filled Surprise Buns,' you should cover it and stir it three turns, which will only take 30 seconds. This process should be repeated 2 or 3 times at 30-minute intervals. You will know the dough is ready when it becomes puffy.", "images_list": ["no-knead-filled-suprise-buns_8"]} {"id": "RECIPE_1078", "question": "In the process of making 'almond-biscotti-and-vegan-option,' how do you whip the chickpea brine, and what should you add after it reaches stiffness?", "provenance": [40701], "ground_truth": "To make 'almond-biscotti-and-vegan-option,' you should whip up the chickpea brine until stiff, and after achieving stiffness, you should add the sugar, beating until it is mostly dissolved.", "images_list": ["almond-biscotti-and-vegan-option_5"]} {"id": "RECIPE_1079", "question": "What is the process for making your own rice flour from raw ingredients?", "provenance": [40702], "ground_truth": "Introduction: DIY- How to Make Rice Flour. \n Rice flour is one of the foundation ingredients in gluten-free baking, but it's something I don't keep in my pantry.\u00a0\nI recently came across an interesting recipe that called for a single cup of superfine rice flour. I could have substituted with cake flour (which I\u00a0do\u00a0have in my pantry ;-) but I really wanted to keep the recipe authentic at it's base level.\u00a0\nInstead of driving 52 miles to buy a spendy 24oz. bag of Bob's Red Mill (yielding nearly 6 cups of rice flour that I might never use up), I decided to search the internet to see if it was feasible to make (copycat) the same rice flour myself... and it was!\nHere's my easy (somewhat improved ;-) adaptation from\u00a0Susan of India.Tools needed:\n\t\tBlender\n\t\tFine-mesh Strainer\n\t\tPaper towels\n\t\tLarge Skillet\n\t\tHeat-resistant Spatula\n\t\tSifterIngredients:\n\t\tWhite Basmati\u00a0Rice- Raw (not instant rice)\n\t\tWater\nEvery cup of raw rice will yield almost 1 1/4 cups of sifted Rice Flour.Step 1: \u00a0Rinse the rice thoroughly under cold running water. Drain briefly. \u00a0Put the rice into a bowl and cover with cold water. Soak for 3 (minimum) to 6 (maximum) hours.Step 2: \u00a0Drain the rice in a fine-mesh strainer for 10-15 minutes. \u00a0Spread the rice out on a triple layer of paper towels to dry for an hour or so. \u00a0The rice should be just slightly\u00a0damp... not wet.Step 3: \u00a0Use your blender to grind the rice in 1/2 cup increments. Begin with the pulse setting, allowing the rice to settle in between 3 second pulses. When the rice has broken down into small granules, blend on high until the texture is powder-fine. Repeat this process until all the rice has been finely ground.Step 4: \u00a0Heat a large skillet over medium heat. \u00a0Working in 1 cup increments, add the rice flour to the pan. Stir constantly\u00a0until all of the steam has evaporated. \u00a0Continue cooking for a couple more minutes.Note: The resulting rice flour should be snow white.\u00a0 If it begins to brown, immediately lift the pan up and lower the heat.\nTest for doneness (dryness) by taking a pinch between your fingers. Properly dried flour will not stick together.\nRemove from heat and cool to room temperature.Step 5: \u00a0Sift the rice flour. \u00a0Return any residual \"clumps\" back into your blender for reprocessing, then sift again.\u00a0\nStore refrigerated in an airtight container... or get cookin'... because now you have rice flour for that special recipe you've always wanted to try. \u00a0\nThanks for stopping by!", "images_list": ["diy-how-to-make-rice-flour_0"]} {"id": "RECIPE_1080", "question": "What is the recommended soaking time for rice when making rice flour, and why is this step necessary?", "provenance": [40702], "ground_truth": "The recommended soaking time for rice when making rice flour is 3 hours minimum and 6 hours maximum. Soaking the rice is necessary because it prepares the rice for grinding into fine flour.", "images_list": ["diy-how-to-make-rice-flour_0"]} {"id": "RECIPE_1081", "question": "What are the key steps involved in creating a delicious key lime pie from scratch?", "provenance": [40703], "ground_truth": "Introduction: Key Lime Pie. Key lime pie, it is a nice sweet tart pie. \u00a0This recipe is a culmination of a few recipes I have used over the years. This key lime is a heavier type of pie. \u00a0It is more filling than it whipped type of pie, so more filling means if you are on a diet this one is not for you, but it is quite tasty. Step 1: The Ingredients. \n What you need for the pie filling: (this is a double recipe since I use deep pie pans)\nTwo 14 oz sweetened condensed milk\n\t\t1 cup of key lime juice ( approximately 2 lbs\u00a0of\u00a0key limes)\n\t\t6 egg yolks\n\t\tSome blue food coloring (optional)\nWhat you'll need for the crust:\n\n\t\t1 1/4 cup of graham cracker crumbs\n\t\t1/2 stick of unsalted butter\n\t\t2 tbsp sugar\nWhat you would need for the\u00a0toppings\u00a0and garnishes:\n\n\t\t1 cup of heavy whipping cream\n\t\t1/4\u00a0cup of powdered sugar\n\t\t1/4 tsp of cream of tartar\n\t\t1 tsp of vanilla extract\n\t\tLime slice (optional) Step 2: The Crust. \n If you have never mad a gram cracker pie crust it is very easy to do. \u00a0All you have to do is:\n\n\t\tMelt the 1/2 stick of unsalted butter in the microwave.\n\t\tAdd in the sugar and stir, it should\u00a0distribute\u00a0and\u00a0dissolve\u00a0fairly easy.\n\t\tAdd in the\u00a0gram cracker\u00a0crumbs and mix.\n\t\tPour the crust mixture into the pie pan and push it firmly up into the sides and into the bottom of the pan creating an even layer on\u00a0all sides.\n\t\tNow place the pie crust into the pre-heated oven of 350\u00baF and bake\u00a0for 10minutes,\u00a0meanwhile\u00a0it is baking we can mix up the pie filling,\u00a0after\u00a0it is done pull it and and we are ready fo the pie mixture to go in. Step 3: Key Lime Pie Filling. \n For the key lime pie filling:\n\n\t\tSeparate the egg yolks from the egg whites.\u00a0\n\t\tIn the same bowl the yolks are in add in the two 14 oz sweetened condensed milk, and mix untill the yolks are thourghly encorporated into the mixture.\n\t\tNow add in the key lime juice and mix again.\n\t\tNow you will have a very yellow key lime pie mixture.\n\t\tIf you want you can add some\u00a0blue\u00a0food coloring to give the mixture a green tint.\n\t\tNow just pour\u00a0the mixture into the cooked gram cracker crust.\nA lot of people for some reason do not like yellow key lime pie not sure why, I am assuming that since most people\u00a0associate\u00a0limes with\u00a0the\u00a0color green they feel it should be green. \u00a0I have even gone so far as to bring two key lime pies to a party, one that was yellow and one that was green (ran out of coloring), told every one that they were the exact same pie and all of the green was eaten when the yellow still had over half left.\u00a0 Step 4: Baking and Garnishing. \n Now that the pie is baking in the 350\u00baF for 30 minutes we can make the garnish for the pie. after the pie is done baking it need to cool 30 minutes before it goes into the fridge. \u00a0It will be ready to eat in about 2-3 hours after that.\nI like to make my own\u00a0whipped cream\u00a0instead of using the store bought stuff.\u00a0I always make a little more then is needed just\u00a0in case\u00a0someone wants extra on their slice.\nTo make the whipped cream just:\n\n\t\tBeat\u00a0the\u00a0heavy whipping cream in a mixture on high for a few minutes and you will see it become light and\u00a0fluffy.\n\t\tAdd in the sugar, cream of tartar and vanilla extract while it is being whipped.\n\t\tDone\nFor the limes what I\u00a0usually\u00a0so is just slice them into thin\u00a0circles cut and twist them and place them into the whipped cream\u00a0dollops\u00a0that I piped onto the slice right before serving the pie.\nEnjoy\n ", "images_list": ["key-lime-pie-2_0", "key-lime-pie-2_1", "key-lime-pie-2_2", "key-lime-pie-2_3", "key-lime-pie-2_4"]} {"id": "RECIPE_1082", "question": "What\u2019s the best way to prepare a cozy spiced coffee cocoa to warm up your evenings?", "provenance": [40704], "ground_truth": "Introduction: Keeping Warm With Spiced Up Coffee/cocoa. \u00a0Years before Starbucks and all the mochalatte, frappechino etc craze became such a part of our landscape I would mix a package of hotchocolate mix into my coffee, this was especially comforting on those late winter night ambulance duty tours in the city of brotherly love. This even more adult version is for when your sitting at home Step 1: What You Need. The ingredients are simple, you'll need\n\u00a0Coffee, instant works but brewed is better\n\u00a0Hot cocoa mix or a coffee beverage mix\n\u00a0Hot sauce or peppered vodka\n\u00a0hot water (if using instant coffee) Step 2: Making Your Drink. brew up your coffee or if using instant as in this case, bring a pot of water to a boil (if making this at a convenience store they don't usually charge more for a pack of hot cocoa when buying a large coffee)\n\u00a0pour your package of hot cocoa or flavored coffee beverage mix into your cup, add your coffee of choice and a couple dashes of hot sauce or as in this case a habanero infused vodka Step 3: Enjoy. Rub some hotsauce/oil on your feet https://www.instructables.com/id/cheap-and-quick-warming-and-sore-muscle-releif/\u00a0 pull on a pair of warm socks, kick back in your favorite chair and enjoy the warmth perusing your body as you sip your spiced up coffee/cocoa drink as you surf your favorite website", "images_list": ["keeping-warm-with-spiced-up-coffeecocoa_0", "keeping-warm-with-spiced-up-coffeecocoa_1", "keeping-warm-with-spiced-up-coffeecocoa_2"]} {"id": "RECIPE_1083", "question": "What ingredients do I need to prepare 'Keeping Warm With Spiced Up Coffee/Cocoa'?", "provenance": [40704], "ground_truth": "To prepare 'Keeping Warm With Spiced Up Coffee/Cocoa,' you will need coffee (instant works but brewed is better), hot cocoa mix or a coffee beverage mix, hot sauce or peppered vodka, and hot water (if using instant coffee).", "images_list": ["keeping-warm-with-spiced-up-coffeecocoa_1"]} {"id": "RECIPE_1084", "question": "What is the best way to prepare a delightful Sweet Banana Salad that\u2019s both creamy and healthy?", "provenance": [40705], "ground_truth": "Introduction: Sweet Banana Salad. this is a nice sweet creamy kinda healthy salad is simple yummy and ezey to make. Step 1: Ingredents. \nbanana\ncream\nhoney\n(other frute is oponal) Step 2: Lets Begin. to start slise up however many bananas you want and put them into the bowel Step 3: Cream. pour the cream over the top until it creates a small pool in the bace Step 4: Finishing Up. drizzle about a teaspoon of honey over the top to finish. Step 5: Done. as the name sujests done.this resipe isonly a guidline this dish can be very varid", "images_list": ["sweet-banana-salad_0", "sweet-banana-salad_1", "sweet-banana-salad_2", "sweet-banana-salad_3", "sweet-banana-salad_4", "sweet-banana-salad_5"]} {"id": "RECIPE_1085", "question": "How should the bananas be prepared for the 'Sweet Banana Salad' before mixing in the cream?", "provenance": [40705], "ground_truth": "For the 'Sweet Banana Salad,' you should slice up the bananas and place them into a bowl.", "images_list": ["sweet-banana-salad_2"]} {"id": "RECIPE_1086", "question": "What are the specific ingredients needed to make the carrot cake from the recipe?", "provenance": [40706], "ground_truth": "The specific ingredients needed to make the carrot cake include 3 3/4 cups all-purpose flour, 3/4 cup brown sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, 1/2 cup margarine or butter, 4 eggs, 3/4 cup orange juice, 3/4 cup maple syrup, 3 cups shredded carrots, 1 teaspoon each of cinnamon, ginger, and cardamom, a pinch of ground cloves, and optionally, 1-2 cups chopped pecans.", "images_list": ["carrot-cake-recipe_1"]} {"id": "RECIPE_1087", "question": "What\u2019s the best way to prepare a delicious grilled banana snack that\u2019s perfect for home or camping?", "provenance": [40707], "ground_truth": "Introduction: Grilled Banana Snack. This is the perfect snack if your at the house or out camping. Yummmm... Step 1: . First peel the top off of the banana and stuff your favorite snacks in like marshmallow chocolate etc. Cook on grill or camp fire until its golden brown and enjoy", "images_list": ["grilled-banana-snack_0", "grilled-banana-snack_1"]} {"id": "RECIPE_1088", "question": "What is the first step in preparing the 'Grilled Banana Snack,' and what should you do to the banana before grilling it?", "provenance": [40707], "ground_truth": "The first step in preparing the 'Grilled Banana Snack' is to peel the top off the banana and stuff it with your favorite snacks like marshmallows or chocolate before cooking it on the grill or campfire.", "images_list": ["grilled-banana-snack_1"]} {"id": "RECIPE_1089", "question": "What are the steps to craft a pop can bracelet from scratch?", "provenance": [40708], "ground_truth": "Introduction: Pop Can Bracelet. Step 1: Introduction. A bracelet made out if pop cans. Something I ALWAYS WANTED TO MAKE! Step 2: Tools. Scissors,Cords and pop can tops. Step 3: How to Make. Cut coard to 2-2 and a half ft. Then take top and put in middle,then take another top and only string top and the next top string through bottom. THEN REPEAT. HAVE FUN!!! Step 4: . ", "images_list": ["pop-can-bracelet_0", "pop-can-bracelet_1", "pop-can-bracelet_2", "pop-can-bracelet_3", "pop-can-bracelet_4"]} {"id": "RECIPE_1090", "question": "What are the key steps to whip up a batch of delightful cake bites that are sure to satisfy any sweet tooth?", "provenance": [40709], "ground_truth": "Introduction: Cake Bites. These tiny sweet chocolaty bites will surely trigger your taste buds once you have them. Step 1: Ingredients(for Cake):. 60grams unsalted butter100grams castor sugar75 grams flour1tsp baking powder1 egg1 tbsp vanilla essence4 tbsp milk7-8 canap\u00e9s Step 2: Preparation: . Whisk the butter and castor sugar till it becomes light.Add the egg and whisk till it becomes fluffy like it looks in the picture.Sift the flour and fold it in the batter.Add the milk and the baking powder and mix it well ,but be sure not to overmix it.Pour this melange in the canap\u00e9s.Preheat the oven at 175\u00b0C and bake them for about 15-20 mins Step 3: Canap\u00e9 Coating. Ingredients:70 grams dark chocolate20 grams creamPreparation:In a double boiler, melt the dark chocolate. Boil the cream and add it to the chocolate.Once baked and cooled, coat the canap\u00e9s of the cakelets with the prepared assortment and let them cool. Step 4: Icing:. Ingredients:50 grams butter100 grams icing sugar15 grams cocoa powder1-2 tbsp milkPreparation:Beat the butter for it to become airy.Add the icing sugar and cocoa powder, little bit at a time and whisk.Add milk if the mixture is dense beat till it gets amalgamated.Pour this mixture in a piping bag and with the help of a star nozzle embellish the cakelets.You make further adorn it with confetti stars or chocolate chipsHope you enjoy concocting and savour the dish. Please vote if you admire it. ", "images_list": ["cake-bites_0", "cake-bites_1", "cake-bites_2", "cake-bites_3", "cake-bites_4"]} {"id": "RECIPE_1091", "question": "What should you do to the butter and castor sugar when preparing 'Cake Bites'?", "provenance": [40709], "ground_truth": "When preparing 'Cake Bites,' you should whisk the butter and castor sugar together until the mixture becomes light, then add the egg and whisk until fluffy.", "images_list": ["cake-bites_2"]} {"id": "RECIPE_1092", "question": "In making 'How to Make Tapioca Pearls From Scratch,' what is the key step when combining the tapioca flour with boiling water?", "provenance": [40710], "ground_truth": "The key step in making 'How to Make Tapioca Pearls From Scratch' when combining tapioca flour with boiling water is to add the boiling water immediately after boiling and mix it quickly with a spoon until it starts to form a ball.", "images_list": ["how-to-make-tapioca-pearls-from-scratch_2"]} {"id": "RECIPE_1093", "question": "In the process of making 'Caesar's Crush,' how do you add alcohol in Step 3, and what should you be cautious about afterward?", "provenance": [40711], "ground_truth": "In 'How to Make a Caesar's Crush,' to add alcohol in Step 3, you simply take the alcohol and pour it over the ice. After pouring the alcohol, you should be cautious not to walk away and let your ice melt.", "images_list": ["how-to-make-a-caesars-crush_3"]} {"id": "RECIPE_1094", "question": "What is the overall process for creating a delightful rice cake from your great-great-grandmother's recipe?", "provenance": [40712], "ground_truth": "Introduction: Greatgreatgrandmothers Rice Cake. My grandmother had a secret recipe for rice cake. She learned this from her grandmother. When my grandmother died, I got the old cookbook from my greatgreatgrandmother. Now it's my turn to make this cake. At first it was not easy, considering it's a very old cookbook, it dates back to the time when no electric ovens were available and temperature is difficult to regulate. So instructions in the book end with \" bake the cake\" without more information :) Step 1: Ingredients. you will need :- 200 grams ( 0.88 cup) butter- 200 grams (0.88 cup) sugar- 200 grams ( 1 cup) white short round rice- 1 liter (4.25 cup) milk- 30 grams ( 1/6 cup) ground almonds- 4 eggs- 1/2 vanilla podyou will also need- rusk- butter - baking mold- wooden spoon- cooking pot- oven- greaseproof paper Step 2: Cook!. 1. Boil the milk with the rice and vanilla. Then let it boil for 45 minuts on a low heat until the rice is ready. Stir occasionally with a wooden spoon. As the spoon remains upright, than the rice is ready.2. remove the vanilla pod. 3. Stir the butter until cream. My grandmother did this by hand :).4. Add the egg yolks, put the egg whites aside.5. Add the sugar and the almond6. Add the cooked rice.7. Whisk egg whites.8. Mix the egg whites with the rice. Step 3: Bake. 1. Prepare the baking mold.- put the paper in.- grease the inside with butter.- Crush the rusk and cover the bottom of the mold.2. Fill the mold with the mixture. 3. Preheat the oven to 200 degrees Celsius or 375 fahrenheit. 4. Bake 35-45 minuts. 5. cool down. ", "images_list": ["greatgreatgrandmothers-rice-cake_0", "greatgreatgrandmothers-rice-cake_1", "greatgreatgrandmothers-rice-cake_2", "greatgreatgrandmothers-rice-cake_3"]} {"id": "RECIPE_1095", "question": "How should I prepare the baking mold for making 'Greatgreatgrandmothers Rice Cake' before filling it with the mixture?", "provenance": [40712], "ground_truth": "To prepare the baking mold for 'Greatgreatgrandmothers Rice Cake,' first put greaseproof paper in the mold, then grease the inside with butter, and finally crush the rusk to cover the bottom of the mold.", "images_list": ["greatgreatgrandmothers-rice-cake_3"]} {"id": "RECIPE_1096", "question": "What is the process for creating the sponge mix in the recipe for 'Chocolate Log'?", "provenance": [40713], "ground_truth": "To create the sponge mix for 'Chocolate Log,' you start by adding four eggs into a large mixing bowl and whisking them until light and fluffy. Then, you sieve 100g of self-raising flour into the whisked eggs and add 100g of caster sugar along with a teaspoon of vanilla extract. Carefully fold the sugar and flour into the whisked eggs. In a separate bowl, break another four eggs, sieve 65g of self-raising flour and 40g of cocoa powder into the whisked eggs, and add 100g of caster sugar, folding this mixture carefully as well.", "images_list": ["chocolate-log_2"]} {"id": "RECIPE_1097", "question": "What is the best way to prepare a delicious classic Mac 'n' Cheese outdoors on a grill or campfire?", "provenance": [40714], "ground_truth": "Introduction: Classic Mac 'n' Cheese - Cooked Outdoors. CHECK OUT THE FULL VIDEO RECIPE A take on a classic dish - Cooked outside on the grill or campfire.Served as a side or main, Mac 'n' Cheese has fans the world over with everyone keen to create their own version and call it the best.This recipe is a classic Mac 'n' Cheese that we've moved outdoors to show it can be cooked just as well on the grill or by the camp fire.There's loads more you can do to your own version\u2026 add pulled pork, or ground beef, add spices to ramp up the heat\u2026even turn it into a macaroni / cauliflower cheese hybrid. So please just use the basics in the recipe to make sure you're happy with the dish as a whole - then go off an experiment!! Step 1: Ingredients:. Ingredients are as follows:300g macaroni pasta (3 cups) 40g flour (1/3 cup) 25g butter (2 Table Spoons) 2 cloves of garlic - finely sliced Selection of freshly grated cheese: 40g pecorino 40g mozzarella 50g Cheddar 500ml of water Salt & pepper Step 2: Cooking the Pasta. Boil your (lightly salted) water on the grill above the hot coals.Add your pasta, stir occasionally until the pasta is al dente i.e. has a slight bite to it's textureWhilst the pasta is cooking, thinly slice your garlic clovesDrain the pasta (reserve the water for later) and cover the pasta in olive oil. Step 3: Making the Sauce. Add a heavy based pan on to the grill.Melt butter and add chopped garlicAdd flour to form a rouxSlowly add reserved water (from pasta) to the roux to thicken to desired consistencyAdd you cheese and stir until the sauces is thick and oozy. Step 4: Adding the Pasta to the Cheese Sauce and Grilling Top. Add the cooked pasta to the cheese sauce and stir until the cheese is well distributed on the pastaLeave the Mac'n'Cheese in the pan and if available heat the top to create a crust:Serve & Enjoy! Step 5: Watch the Full Video Recipe. Take a look at the full video to see how it was done and the grilling techniques.Feedback always welcome.", "images_list": ["classic-mac-n-cheese-cooked-outdoors_0", "classic-mac-n-cheese-cooked-outdoors_1", "classic-mac-n-cheese-cooked-outdoors_2", "classic-mac-n-cheese-cooked-outdoors_3", "classic-mac-n-cheese-cooked-outdoors_4"]} {"id": "RECIPE_1098", "question": "How do you prepare the cheese sauce for 'Classic Mac 'n' Cheese - Cooked Outdoors' after adding garlic and forming a roux?", "provenance": [40714], "ground_truth": "After adding garlic and forming a roux for 'Classic Mac 'n' Cheese - Cooked Outdoors,' you slowly add the reserved water from the pasta to the roux to achieve your desired sauce consistency, then mix in the cheese and stir until the sauce becomes thick and oozy.", "images_list": ["classic-mac-n-cheese-cooked-outdoors_3"]} {"id": "RECIPE_1099", "question": "What\u2019s the best way to prepare a delicious vegetarian Snack Wrap like the ones from McDonald's?", "provenance": [40715], "ground_truth": "Introduction: McDonald's Snack Wrap (Vegetarian!). Have you ever tried a Snack Wrap from McDonalds? Have you wanted to try one but didn't because you're a vegetarian? Well, that's how I felt. My boyfriend sometimes gets them whenever he has to go into work and doesn't have time for a good meal. And in retrospect, they're not really un-healthy. All it is is chicken (in my case, vegetarian chik'n), lettuce, a dab of ranch dressing and a sprinkle of cheese all wrapped up in a tortilla. You could go healthier and use a whole wheat wrap instead of a tortilla as well. Yum! In order to make these, you'll need: 1 Tortilla (I used a small soft taco sized one, but a bigger one will work) 1 MorningStar Farms Chik Patty Handful of lettuce Handful of shredded cheese (I prefer sharp cheddar, or a Mexican blend) 1 plop of ranch dressing (I only like a little bit, use more if you want) I know these are pretty lame ways to measure, but it's really up to your preferences how much you use. Step 1: How to Make It. First, you need to heat up one of Morning Star Farms chik'n patties. Throw it in the microwave and slap some numbers until it's heated. I heat mine for one minute and fifteen seconds. While that's heating, you can grab a tortilla or a wrap and put the rest of the ingredients inside. After your chik'n patty is done heating, go ahead and slice it into four pieces and place them in your tortilla. Now you're all done! Pretty easy, right? Serve it with some kind of side and you have yourself a meal! Oh gosh, they are so good. Hope you try them!", "images_list": ["mcdonalds-snack-wrap-vegetarian_0", "mcdonalds-snack-wrap-vegetarian_1"]} {"id": "RECIPE_1100", "question": "For making 'McDonald's Snack Wrap (Vegetarian!),' how do you heat the MorningStar Farms chik'n patty and what should you do with it once it's heated?", "provenance": [40715], "ground_truth": "To make 'McDonald's Snack Wrap (Vegetarian!),' you need to heat one of the MorningStar Farms chik'n patties in the microwave for one minute and fifteen seconds. After heating, slice it into four pieces and place them in your tortilla.", "images_list": ["mcdonalds-snack-wrap-vegetarian_1"]} {"id": "RECIPE_1101", "question": "What are the essential steps for brewing homemade ginger beer from scratch?", "provenance": [40716], "ground_truth": "Introduction: Ginger Beer Home Brew \"live Blog\". And now for my next trick I will attempt to home brew sparkling pink Ginger Beer \"live\" on the internet...over the course of four weeks...(The bottle pictured above is one I made about a year ago.)The three basic steps to making ginger beer at home are;Step 1. Making the ginger bug (Bug- 1 week). Step 2. Mixing the ginger bug with sugar water (Brew- 1 day),Step 3. Fermenting the mix (Bottle-2-3 weeks).It takes about three to four weeks to make a batch of ginger beer from scratch and there are about 50 days left in the Homebrew contest so that should be just enough time to achieve fermentation, updating this instructable as I complete each step. Complicating this challenge will be the fact that I recently moved and I don't have access to all the supplies/ utensils I would normally have. I'll be making it up as I go along, should be interesting :DEDIT: I have exams next week so I may run a bit behind but for now, this is the tentative ginger beer scheduleBug- June 9-17Brew- June 18Bottle- two weeks from June 18 to the first week of JulySo, here we go... Step 1: Make the Ginger Bug. 09/06/2016Ginger bug is a culture made from fresh, grated ginger root and sugar. You will need three ingredients to make the ginger bug;-one large ginger root-approximately 1 cup of sugar-one bottle (500mL) of bottled water. (Don't use tap water as it has been treated and may kill the bacteria we are trying to cultivate in the ginger bug.)You will also need the following utensils/ tools;- grater-wide neck glass jar-a piece of fabric to cover the jar- elastic band or piece of string to secure the fabric around the jar-plastic or wooden spoonTo begin, grate about 2 tablespoons of ginger into the jar, add two tablespoons of sugar and two table spoons of water. Mix well, cover with the fabric and secure with an elastic band. Leave the jar on your kitchen bench or some other out of the way place where it wont be disturbed.Every day for seven days you will need to add 2 more tablespoons each of grated ginger, sugar and water, stirring the mixture well with every addition.By the third of fourth day you should start to notice bubbles forming in your bug. This is good :D- - - - - - - - - - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -PS. I have bought the ingredients and will start my bug tomorrow. Pictures to follow. Stay tuned. Step 2: Ginger Bug- Day Zero. 10/06/2016Get your ginger, peel it if you want to, I just washed mine. Grate enough to make two tablespoons. I didn't have a grater so I used a knife.This amount of ginger made about one and a half tablespoons which is fine. Measurements don't have to be exact and I can make it up by adding more ginger tomorrow.Add the grated (or chopped ginger) to the glass jar. Add two tablespoons of sugar and two tablespoons of water.Mix well and cover with a cloth, secured with an elastic band.Leave it in a corner somewhere and go about your day.--------------------------------------------------------------------------------------------------------------------------------------------Days 1 to 7 will follow the exact same steps- add ginger, sugar, water. Mix. Cover and set aside. Step 3: Ginger Bug- Day 1. 11/ 6/ 2016Added more grated ginger to the bug today, about 3 tablespoons.Added two tablespoons each of sugar and water but the water barely covered the ginger pieces so I added a little more, just enough to completely cover the ginger.Mix everything up, cover and set aside.See you tomorrow :)---------------------------------------------------------------------------------------------------------------------------------------------- Step 4: Ginger Bug....Bubbles!!. So a few days have passed since my last update. I've added several lots of sugar/water/ginger to the bug but may have missed a day or two (due to having exams and stuff).When I've made this previously I started seeing bubbles after three or four days but this time around I didn't see anything after four days and I was starting to worry that I would have dump this and start again but this morning I woke up to find bubbles! Yay!!Now I need to buy some lemons for the next step (this weekend). Step 5: Something Is Wrong With My Ginger Bug.... I was supposed to brew and bottle the ginger beer today but it looks like the ginger bug is not ready. I haven't seen an increase in the amount and size of bubbles (which I was expecting) so I think it needs a few more days, maybe another week :(I have split the bug into two jars and will continue adding the ginger/water/sugar each day. Hopefully in a few more days more bubbles will start to form and I can begin the brewing.18/06/2016 Step 6: Disaster!. I woke up this morning and checked the ginger bug only to find this alien spawn had taken over... goodbye internet glory :(This is the first time I've had a batch fail. I've only made 4 or 5 batches over the past few years but I've always tended to have beginners luck with anything I try- the first few times it is perfect and then disaster creeps in.In this case I followed all the same steps so I have to guess that it has something to so with the ingredients I used, most probably the ginger...maybe it wasn't organic? I'm really not sure.Unfortunately, if I have to restart the bug that messes up my schedule and I dont think I'll complete my ginger bug in time for the end of the Homebrew contest. I may start a new batch this weekend (after my last exam).Thanks for reading this far. I'll add a link to a ginger beer instructable if/ when I start a new one.20/06/2016", "images_list": ["ginger-beer-home-brew-live-blog_0", "ginger-beer-home-brew-live-blog_1", "ginger-beer-home-brew-live-blog_2", "ginger-beer-home-brew-live-blog_3", "ginger-beer-home-brew-live-blog_4", "ginger-beer-home-brew-live-blog_6"]} {"id": "RECIPE_1102", "question": "What three ingredients do I need to make the ginger bug for 'ginger-beer-home-brew,' and what tool should I use to mix them?", "provenance": [40716], "ground_truth": "To make the ginger bug for 'ginger-beer-home-brew,' you will need one large ginger root, approximately 1 cup of sugar, and one bottle (500mL) of bottled water. The essential tool for mixing the ingredients is a plastic or wooden spoon.", "images_list": ["ginger-beer-home-brew-live-blog_1"]} {"id": "RECIPE_1103", "question": "What\u2019s the best way to prepare a delicious slow-cooker spaghetti and meatballs dish from scratch?", "provenance": [40717], "ground_truth": "Introduction: Slow Cooker Spaghetti and Meatballs. This is one of my favored and easiest slow cooker recipes. Step 1: . ingredients1 1/2 table spoons of Tuscan or Italian seasoning.1 cup of Italian bred crumbs1 cup of shredded mozzarella1 egg1 1/2 24oz. bottles of pasta sauce1lb of sweet Italian sausage Step 2: . Combine all ingredients in a large bowl and mix thoroughly. Pour enough sauce in the slow cooker to just cover the bottom. After all the ingredients have been mixed start to pinch off enough meat to form 2-3 inch round balls. As you make each ball put it in the slow cooker you should be able to put 5-7 on each layer now cover that with some sauce and repeat until you run out of your mixture. Cover the last layer of meat balls with what is left of your sauce put the cover on the slow cooker and cook on low for 8 hours or high for 6. After the meat balls have cooked cook 1lb of your favorite pasta just follow the instructions on the book and enjoy.", "images_list": ["slow-cooker-spaghetti-and-meatballs_0", "slow-cooker-spaghetti-and-meatballs_1", "slow-cooker-spaghetti-and-meatballs_2"]} {"id": "RECIPE_1104", "question": "In the recipe for 'Slow Cooker Spaghetti and Meatballs,' what is the next step after mixing all the ingredients in a large bowl?", "provenance": [40717], "ground_truth": "After mixing all the ingredients in a large bowl, the next step is to pour enough sauce into the slow cooker to just cover the bottom, then form 2-3 inch round meatballs from the mixture and layer them in the slow cooker with sauce.", "images_list": ["slow-cooker-spaghetti-and-meatballs_2"]} {"id": "RECIPE_1105", "question": "What is the best way to prepare a Friday Night Negroni for a classy evening?", "provenance": [40718], "ground_truth": "Introduction: Friday Night Negroni. Negroni is an old Italian cocktail for adult taste.The legend claims that the drink was invented in Italy in the year 1919. This cocktail has the sweetness of Martini Rosso and bitterness of Campari with a wonderful flavour of Gin.The drink goes nicely at classy evenings and fancier parties. Traditionally Negroni is done in Old Fashioned glass, but in this instructable we use Cocktail glass.This is a strong alcoholic drink, so remember to drink responsibly! Step 1: Ingredients. You need only 4 ingredients (or five) for this magic potion:2cl Gin2cl Campari2cl sweet red VermouthIce (skull shaped)Optional: Orange peelAnd of course glasses and something to measure the alcohols. Step 2: Ice and Gin. Add ice to your glass and pour 2 cl of GinFor the Halloween or horror theme, use skull shaped ice. It just looks better. Step 3: Campari. Pour 2cl of Campari to the glass. Step 4: Sweet Red Vermouth. Pour 2cl of sweet red Vermouth to the glass.There are many brands available, but Italian ones are the best. Step 5: Enjoy. The drink is ready for consumption.You can also garnish your drink with orange peel. Adding orange peel might also add bit more bitterness.You can stir your drink if you think the alcohols are not mixed well, but don't go to James Bond route and shake them. Shaking will make your drink foggy and too cold.Enjoy with good company and classy music!Generic receipt:Stir into glass with ice1 part of gin1 part of Campari1 part of sweet red Vermouth", "images_list": ["friday-night-negroni_0", "friday-night-negroni_1", "friday-night-negroni_2", "friday-night-negroni_3", "friday-night-negroni_4", "friday-night-negroni_5"]} {"id": "RECIPE_1106", "question": "In the recipe for 'Friday Night Negroni,' what is the measurement of sweet red vermouth that needs to be poured into the glass?", "provenance": [40718], "ground_truth": "In the recipe for 'Friday Night Negroni,' you need to pour 2 cl of sweet red vermouth into the glass.", "images_list": ["friday-night-negroni_4"]} {"id": "RECIPE_1107", "question": "What specific steps should I take to prepare the turkey before roasting the dark meat in 'Optimize Your Turkey: Perfect White Meat and Succulent Dark Meat'?", "provenance": [40719], "ground_truth": "To prepare the turkey in 'Optimize Your Turkey: Perfect White Meat and Succulent Dark Meat,' you should set your turkey on a bed of aromatic vegetables, prop up the back of the turkey with a big leek or carrot, and then remove the turkey breast to refrigerate it before roasting the dark meat at 350 degrees for 30 minutes.", "images_list": ["optimize-your-turkey-perfect-white-meat-and-succu_6"]} {"id": "RECIPE_1108", "question": "What\u2019s the best way to whip up a delicious hot and spicy noodle omelette at home?", "provenance": [40720], "ground_truth": "Introduction: Hot & Spicy Noodle Omelette. Do you like instant noodle? and do you like egg?let's combine it!Its easy to make and take \u00b1 10 minutes to make it?Lets make it!The name is Midog. What!! My dog!!. not, is not a dog, hahaMidog means mie+endog (noodle+egg in Sundanese)Besides tasty, Midog also easy to make, affordable, with simple ingredients that can be cooked in your homes!! Step 1: The Ingredients!. An instant noodle and the seasoningAn eggChili powder Step 2: Boil the Noodle!. Boil the water and then put the noodle into the boiling waterwhile waiting for the noodles cooked. Pour the seasoning, vegetable oil, and chili powder into the bowl Step 3: Make the Omelette. After the noodles cooked, drain it well.Put the noodle into the bowl. Crack the egg and put it into the bowl.. Mix it well. Step 4: Fry the Omelette. Turn on the stove. Heat the vegetable oil.Fry the noodle well.If the color is golden-yellow remove it from the pan. Don't forget to turn off the stoveServe it well. Step 5: Ready to Eat!!!!!!!. Sprinkle a little chili powder on top of omelette and at the plate!And finish!! Step 6: Another Food & Drink Project. Lovely White-Purple CakeNasi Kuning (Yellow Rice): a Traditional Food of IndonesiaPisang Goreng (Fried Banana) : Traditional Food of IndonesiaBalado Eggs Special From INDONESIATraditional Cough medicine. Easy and effectiveWheatgrass Juice + Alove VeraThe Sweet Aloe Vera", "images_list": ["hot-spicy-noodle-omelette_0", "hot-spicy-noodle-omelette_1", "hot-spicy-noodle-omelette_2", "hot-spicy-noodle-omelette_3", "hot-spicy-noodle-omelette_4", "hot-spicy-noodle-omelette_5"]} {"id": "RECIPE_1109", "question": "What ingredients do I need to prepare a 'Hot & Spicy Noodle Omelette'?", "provenance": [40720], "ground_truth": "To prepare a 'Hot & Spicy Noodle Omelette,' you'll need instant noodles with their seasoning, an egg, and chili powder.", "images_list": ["hot-spicy-noodle-omelette_1"]} {"id": "RECIPE_1110", "question": "What is the best way to create a delicious bacon egg burger that combines all those amazing flavors?", "provenance": [40721], "ground_truth": "Introduction: Bacon Egg Burger. got an idee to make a burger-egg-bacon style... Step 1: Prepare . do your burger as usally. make a hole in the centerg ex. with a small glass Step 2: Roast. when your begin to roast the burger put an egg in the hole. turn it around as usally. Step 3: Make Burger . fill in your favorite toppings of course bacon the green salad is only for the color design ? Step 4: And Eat. sorry my egg had to much time roasting. Hope to give it enough to See the yellow egg yolks flow out of the burger Step 5: . ", "images_list": ["bacon-egg-burger_0", "bacon-egg-burger_1", "bacon-egg-burger_2", "bacon-egg-burger_3", "bacon-egg-burger_4"]} {"id": "RECIPE_1111", "question": "In preparing a 'Bacon Egg Burger,' how should the burger be assembled, and what is the technique to create a hole in the center?", "provenance": [40721], "ground_truth": "To prepare a 'Bacon Egg Burger,' you should assemble the burger as usual. The technique to create a hole in the center is to use a small glass to make the hole.", "images_list": ["bacon-egg-burger_1"]} {"id": "RECIPE_1112", "question": "What is the best way to transform a keg into a keggle by cutting off the top?", "provenance": [40722], "ground_truth": "Introduction: Keep It Simple - How to Cut the Top Off a Keg to Make a Keggle. The hardest part of turning a Keg into a Keggle is cutting the top off.I found a really easy and simple method that will take about 5 - 10 minutes to make and 5 - 10 minutes to execute.Tools you'll need:Angle grinder with handle that attaches to the top of the head. (I bought a Porter Cable pc750ag from Lowes for $39) Flapper disk for angle grinder ($5 at Lowes or Home Depot)Stainless Steel cutting disk for angle grinder. ($5 at Lowes or Home Depot)Flat head screw driverHack sawDrill and drill bitPliersParts you'll need:6 inch stainless steel hose clamp2 inch outside diameter by 2 1/2 inch long slip coupling. Step 1: Step 1: Mark and Cut Channels for the Angle Grinder's Handle. Big picture for this step: You are trying to cut openings or channels on either side of one end of the pipe to hold the handle of the angle grinder.Use a measuring tape to measure a half inch from one end of the pipe coupling.Mark with a sharpie all the way around the pipe at 1/2 inch.Measure the width of your angle grinder's handle. Mine was just about 1.18\" or 3cm.Now look straight down at the coupling and hold the angle grinder handle across the end of the coupling. Use your sharpie to make cutting reference marks on the end of the coupling.Remember we are trying to cut channels or openings for the angle grinder handle.Use your hacksaw to cut into the coupling about half inch at each of those reference marks.Use a pliers or dremel to finish opening the channels. Take your time!Fit the angle grinder handle in the channel and test for fit. Step 2: Step 2 - Cut the Two Holes for the Hose Clamp. Big picture for this step: The handle will need to be secured to the coupling with a hose clamp. Clamp the coupling down so you can drill through it.Find a drill bit that is about the width of your hose clamps.Use your sharpie to mark a spot on the coupling that is perpendicular to the channel and about 1inch from the end of the coupling.Drill through both sides of the coupling. Take your time!Test the hose clamp for fit. Step 3: Step 3 - Prep the Keg. Big Picture for this step: Prepping the keg If your Keg still has a valve in it, then you need to make sure it is NOT under pressure. Don't proceed unless you are sure that the keg is depressurized and the valve is out.Search Google to find out how to depressurize a keg and take the valve out. There are plenty of videos on Youtube that show you this step.Assuming that your keg is prepped. Move the keg to the garage or outside.Attach the stainless steel metal cutting disk.Hook up the angle grinder to the Keg jig (the coupler). Slide the Keg jig all the way to the base of the handle and tighten with a screwdriver.Get Eye and Ear protection. Wear gloves, long pants and shirts. Cutting steel is very loud and there will be sparks. Step 4: Step 4 - Cutting the Keg Top. Big picture for this step: The keg jig will allow the angle grinder to scribe or cut a circle in the top of the keg. Make sure you have 360 degree movement around the keg.Make sure your angle grinder has a long enough cord. Make sure you have several feet of room around the keg.Without turning the Angle Grinder on move the grinder around in a circle. See if it moves freely. Sometime Keg handles are bent.Ok, start up the angle grinder.Use some pressure to scribe a circle around the top of the keg. Instead of trying to cut through the steel in one pass, try multiple passes.It takes about 5-10 minutes and the keg top will drop. Step 5: Step 5 - Sand the Edges. Big Picture for this step: You've cut the top, now sand off the lip of the new hole.BE CAREFUL! The lip on the new hole will be very very sharp with strands of sharp metal.Change your cutting disc to the flapper disc.Simply sand the edges of the new hole till they are smooth to the touch.Take your time on this step because no one likes blood in their homebrew.I found that a pot lid for 11.25\" should work.", "images_list": ["keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_0", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_1", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_2", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_3", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_4", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_5"]} {"id": "RECIPE_1113", "question": "What safety precautions should I take when cutting the top off a keg while making a keggle?", "provenance": [40722], "ground_truth": "When cutting the top off a keg to make a keggle, it is crucial to wear eye and ear protection, as well as gloves, long pants, and shirts. This is important because cutting steel is very loud and creates sparks, so proper safety gear is essential.", "images_list": ["keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_3"]} {"id": "RECIPE_1114", "question": "What\u2019s the best approach to prepare a delicious couscous dish that can quickly become a satisfying meal?", "provenance": [40723], "ground_truth": "Introduction: Quick and Easy Couscous Recipes. I love couscous, and i have learned how to cook it quickly and easily. this instructable will hpefully allow novices to learn about this wonderful ingredient. Step 1: Basic Principles. Cous Cous can be cooked many ways, and a search for recipes will turn up many ideas. For me, however, the simplist way to cook it as a side dish is to cover it in boiling water, leave it to stand and season to taste.\nmy other favourite method is 'cous cous in-a-mug' where you follow the same principle in a mug, but add other things to it to make in a main. Step 2: What to Add.... To make cous cous into a main dish or mug snack, you can add almost any ingredient you want:\n-adding a cup-a-soup, or stock cube can make for a more interesting side\n-adding tinned tuna, cooked meats (eg. chicken chunks), bacon bits or mushrooms adds protein, and makes it more filling\n-adding your favourite cooked veggies (eg. tinned sweetcorn or peppers)\n-and everything is better with cheese (an especially good binder for cous cous stuffed peppers.\n-or adding chorizo, cooked prawns, cooked chicken and veggies (and seasoning, of course) allows you to cook a paella (type) dish in well under 30 mins.\nany combination of these allows you to make fast, cheap and filling meals easily Step 3: Thanks for Reading.. this is my first cooking instructable, and i hope you enjoyed it.\nI improvise a lot an seldom use recipes, so sorry for thwe lack of exact quantities.This is a common building block for many meals that i cook as it is so quick and simple that i still have time for homework in the evenings. I started cooking aged 12 when my Mum died and have made a hot meal for me and my Dad most nights since. ", "images_list": ["quick-and-easy-couscous-recipes_0", "quick-and-easy-couscous-recipes_1", "quick-and-easy-couscous-recipes_2"]} {"id": "RECIPE_1115", "question": "What is the simplest method for cooking couscous as a side dish according to 'Quick and Easy Couscous Recipes'?", "provenance": [40723], "ground_truth": "The simplest method for cooking couscous as a side dish is to cover it in boiling water, leave it to stand, and season to taste.", "images_list": ["quick-and-easy-couscous-recipes_1"]} {"id": "RECIPE_1116", "question": "What\u2019s the best way to create pectin from scratch using apples?", "provenance": [40724], "ground_truth": "Introduction: Pectin From Scratch. Pectin causes jams and jellies to gel. When using a pectin poor fruit, pectin must be added or the result will be nothing more than a fruit syrup. I refuse to use store bought pectin because I think it takes the craft out of jam and jelly making. Usually I just add apple skins and cores to whatever I'm making, but I thought I'd give making my own pectin a try.\nThe basic method is to take a pectin rich fruit and extract the water soluble pectin by boiling it, then concentrating the liquid. Apples are a good source of pectin because they both contain a lot of pectin and have a relatively neutral flavour (as opposed to orange peels for instance). Step 1: Ingredients and Tools. Pectin is concentrated in the cores and skins of all apples, and is especially strong in tart green apples. Using the cores and skins left over from making a pie is a great way to upcycle your scraps. For this instructable I used crabapples that didn't have enough flavour to bother with crabapple jelly.Ingredients:\n3 lb Apples\n4 cups Water\n2 Tbsp Lemon JuiceUnusual Tools:\nJelly bag/cheese cloth and strainer\nI am using the basic method from www.pickyourown.org, a website with a lot of very helpful information. Step 2: Cook Apples. If using whole apples remove any imperfections that may impart an off flavour, and cut the apples into quarters or so. Place into a large pot with the water and lemon juice and simmer until the apples are completely tender, but not disintegrated. This could take between 20 and 40 minutes, depending on your apples and how large the pieces are.\nStrain the results through a jelly bag to extract only the liquid. If you are concerned about cloudiness don't squeeze the bag. If you don't have a jelly bag (though I highly recommend getting one if you plan on making jelly) you can line a strainer with a few layers of cheese cloth. Step 3: Reduce Liquid. To concentrate the pectiny goodness, boil the strained liquid until reduced by half. Stir occasionally to avoid getting a film.\nIf you want to test the level of pectin in your reduction, put a few drops into rubbing alcohol and the pectin will gel almost instantly. Obviously this should not be eaten. Step 4: Store and Use. To store the pectin you can can it as you would any other preserve, but I think it is more convenient to freeze it. I froze mine in an ice cube tray and transfered the cubes into a ziplock bag. You can now use the frozen pectin cubes in jams and jellies made from low pectin fruits. Step 5: Example of Use. This spring (2 years later) I used some of my frozen pectin cubes to make rhubarb jelly. Because your pectin concentrate and project will be unique this is just an example to get you started.\nFirst I extracted the juice from the rhubarb by boiling and straining it.\nI added a few cubes of pectin and tested the pectin level using a method that I found in Joy of Cooking: All About Canning. To test the amount of pectin I placed 1 teaspoon of juice in 1 tablespoon of rubbing alcohol then fished out the congealed pectin with a fork. A low pectin mixture forms loose strands of pectin while a high pectin mixture will form a single gooey ball.\nOnce the pectin level was looking good I carried on as usual, adding sugar and cooking the mixture until it passed the jelling test.\nRemember that it can take 1 to 3 weeks for jams and jellies to set.", "images_list": ["pectin-from-scratch_0", "pectin-from-scratch_1", "pectin-from-scratch_2", "pectin-from-scratch_3", "pectin-from-scratch_4", "pectin-from-scratch_5"]} {"id": "RECIPE_1117", "question": "In the process of making 'Pectin From Scratch,' what is the reason for boiling the strained liquid in Step 3, and how can you prevent a film from forming during this reduction?", "provenance": [40724], "ground_truth": "In 'Pectin From Scratch,' boiling the strained liquid in Step 3 serves to concentrate the pectiny goodness by reducing it by half. To prevent a film from forming, it is important to stir the liquid occasionally while boiling.", "images_list": ["pectin-from-scratch_3"]} {"id": "RECIPE_1118", "question": "What\u2019s the best way to prepare a delicious vegan sauce that's both dairy-free and versatile?", "provenance": [40725], "ground_truth": "Introduction: Vegan Sauce . You are going to love this sauce! :D It's delicious, tasty and healthy! It can be used in so many ways: as a dip, spread, pasta sauce, salad dressing... If you like this insrtuctable, please vote at \"Vegan Food Challenge\" :)https://www.instructables.com/contest/vegan2016/If you are interest to see how to make it, keep reading! <3 Step 1: Ingredients. For this recipe you will need:- 1 cup cashews- 1 cup pistachios- 1cup or more water- 1 tbs vinegar- garlic- himalayan saltYou can customize your sauce by adding some other nuts, such as brazil nuts or peanuts :) Step 2: Blending All Together. Put all ingredients in a high speed blender (I am using small one for smoothies), and blend it until it's all creamy. Step 3: Enjoy!. Pour into a bowl and eat as a dip for onion bread* or veggies, or mix in your favorite pasta!*If you want to know how to make gluten free onion bread, check this instructable ;)https://www.instructables.com/id/Sweet-Onion-Bread/Thank you for reading! <3", "images_list": ["dairy-freevegan-sauce_0", "dairy-freevegan-sauce_1", "dairy-freevegan-sauce_2", "dairy-freevegan-sauce_3"]} {"id": "RECIPE_1119", "question": "What ingredients do I need to prepare the 'dairy-free vegan sauce' in Step 1, and how can I customize it?", "provenance": [40725], "ground_truth": "To prepare 'dairy-free vegan sauce,' you will need 1 cup of cashews, 1 cup of pistachios, 1 cup or more of water, 1 tablespoon of vinegar, garlic, and Himalayan salt. You can customize the sauce by adding other nuts, such as Brazil nuts or peanuts.", "images_list": ["dairy-freevegan-sauce_1"]} {"id": "RECIPE_1120", "question": "What is the best way to whip up some delicious vegan scones with coconut cream?", "provenance": [40726], "ground_truth": "Introduction: Vegan Scones With Whipped Coconut Cream. Super easy Vegan scones using coconut three waysFor this recipe you will need:250g Flour1 Tbsp baking powder\u00bc Tsp baking soda1 Tbsp Sugar100g Chilled Coconut Oil (or other dairy-free fat)75g Coconut Yoghurt100g curdled soy milk (see notes) Step 1: . Preheat oven to 200C on bake.Combine dry ingredients and chilled coconut oil in food processor until it is a sandy texture. Don't overdo it though - the longer you mix the warmer the coconut oil gets, thus the wetter the flour will get. Step 2: . Mix Yoghurt and curdled soy together, then fold into sandy mixture until just combined. Cutting the wet with the dry with a knife works here too.When the dough is starting to form a semi cohesive ball, move to your tray and shape into a relatively flat circle. Don't knead it - just shape it. Step 3: . Cut into 6 equal triangles - then separate the pieces so each scone will cook evenly.Bake for 20 mins until golden brown. Step 4: . Serve warm with Jam and whipped coconut cream", "images_list": ["vegan-scones-with-whipped-coconut-cream_0", "vegan-scones-with-whipped-coconut-cream_1", "vegan-scones-with-whipped-coconut-cream_2", "vegan-scones-with-whipped-coconut-cream_3", "vegan-scones-with-whipped-coconut-cream_4"]} {"id": "RECIPE_1121", "question": "What should you do with the dough for 'Vegan Scones With Whipped Coconut Cream' once it starts to form a semi-cohesive ball?", "provenance": [40726], "ground_truth": "Once the dough for 'Vegan Scones With Whipped Coconut Cream' starts to form a semi-cohesive ball, you should move it to the tray and shape it into a relatively flat circle without kneading.", "images_list": ["vegan-scones-with-whipped-coconut-cream_2"]} {"id": "RECIPE_1122", "question": "What is the process for creating a delicious Kinder Bueno mug cake with Nutella?", "provenance": [40727], "ground_truth": "Introduction: KINDER BUENO MUG CAKE WITH NUTELLA. KINDER BUENO MUG CAKE WITH NUTELLAPlease Support Me On Patreon! https://www.patreon.com/TreatFactory Youtube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram: https://instagram.com/treat.factory/Tumblr: http://treatfactory.tumblr.com/ Facebook: https://www.facebook.com/TreatFactory/ Step 1: MIX & MICROWAVE . 5tbsp Self Raising Flour 1tbsp Cocoa Powder 2tbsp Light Brown Sugar1tbsp Caster Sugar1 Large Egg3tbsp Butter (Melted)1tbsp Vegetable Oil3tbsp Hazelnut Milk1/4tsp Vanilla Extract 3tbsp Nutella Kinder Bueno (1 Bar)Begin by whisking the flour, cocoa powder and sugars together. Next, add the egg, butter, oil, milk, vanilla and Nutella. Break the Kinder Bueno bar into 4 pieces and mix into the batter. Place the batter in a large mug and microwave for 1 minutes & 20 seconds. While the mug cake is still warm, add 2tsp of Nutella and leave to cool. Step 2: TOPPINGS . Once cooled, top the mug cake with whipped cream and copped pieces of Kinder Bueno. Step 3: ENJOY . ", "images_list": ["kinder-bueno-mug-cake-with-nutella_0", "kinder-bueno-mug-cake-with-nutella_1", "kinder-bueno-mug-cake-with-nutella_2", "kinder-bueno-mug-cake-with-nutella_3"]} {"id": "RECIPE_1123", "question": "In the recipe for 'Kinder Bueno Mug Cake with Nutella,' which ingredients are mixed together in the first step, and what is the microwave cooking time?", "provenance": [40727], "ground_truth": "In the recipe for 'Kinder Bueno Mug Cake with Nutella,' the ingredients that are mixed together in the first step are 5 tablespoons self-raising flour, 1 tablespoon cocoa powder, and 2 tablespoons light brown sugar, along with 1 tablespoon caster sugar. The cooking time in the microwave is 1 minute and 20 seconds.", "images_list": ["kinder-bueno-mug-cake-with-nutella_1"]} {"id": "RECIPE_1124", "question": "What is the overall method for preparing a delicious Polish Apple Pie, also known as Szarlotka, with honey and nuts?", "provenance": [40728], "ground_truth": "Introduction: Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins. \n After we made Traditional Szarlotka two weeks ago, my mom got in a real mood for more apple-based desserts and she wanted to make another apple pie. Thankfully she was down with making a different type of a szarlotka rather than the same one we did two weeks ago. Clearly, the Traditional Szarlotka was a huge success and my parents loved it. That\u2019s exactly the reason why my mom wanted to come up with a Szarlotka recipe of her own.\nPersonally, I like the Traditional recipe better. It\u2019s sweeter. I think it\u2019s because in the other recipe, we cooked the apples before putting them in the filling, and that helped the apples let its juices out \u2013 therefore making the filling sweeter. In this recipe, we don\u2019t cook the apples. We simply grate them and use them fresh in the recipe which makes for a totally different experience.\nAlso, we didn\u2019t use any regular sugar in this recipe, the only sugar is from pure honey. My mom has a love affair with honey and she loves using it in recipes. But the amount we used in this Szarlotka recipe is very minimal, making this apple pie much less sweet than the traditional (still reduced sugar) one.Ingredients (8 servings)\nFor Crust\n2 cups flour (we used Ultragrain AP)\n1 stick unsalted butter\n1 egg, reserve about 1 tbsp of egg white\n2 tbsp honey\n1 tsp baking powder\nPinch of salt\nFor Filling\n5 apples, we used Granny Smith\n3 tbsp honey\n2 eggs, separate egg whites from yolks\n1 tbsp flour, heaping\n1 tbsp potato flour, heaping\nAdd-ins: pecans or walnuts, raisinsInstructions\nFor Crust\n\t\tChop cold butter with flour with a knife to combine (like we did in our traditional Szarlotka recipe)\n\t\tAdd remaining crust ingredients and combine using your hands, quickly, so it doesn\u2019t get warm \u2013 The same technique as with our traditional Szarlotka\n\t\tWrap in plastic foil and put in the fridge for 2 hours\n\t\tAfter the two hours, roll out the dough for the crust, try not to use your hands too much, the crust dough should remain as cold as possible\n\t\tput the crust on the bottom and sides of the round pan (22 cm)\n\t\tMake pin holes along the bottom of the crust with a fork\n\t\tBrush the crust with the reserved egg white\nFor filling\n\t\tPeel the apples and grate them on the large grater side.\n\t\tAdd egg yolks, honey, flours, nuts and raisins.\n\t\tBeat egg whites until stiff peaks form and add this to the apple mixture.\n\t\tCombine everything very gently and carefully.\n\t\tPut the apple mixture into the crust form.\n\t\tBake for 60 min at 355 F.\n\t\tLet cool before slicing and eating.", "images_list": ["polish-apple-pie-szarlotka-with-honey-nuts-and_0"]} {"id": "RECIPE_1125", "question": "What is the method for preparing the crust for 'Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins'?", "provenance": [40728], "ground_truth": "To prepare the crust for 'Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins,' chop cold butter with flour and quickly combine all remaining crust ingredients using your hands to keep the dough cold. This technique ensures a flaky texture in the crust.", "images_list": ["polish-apple-pie-szarlotka-with-honey-nuts-and_0"]} {"id": "RECIPE_1126", "question": "What ingredients should I combine in the bowl for making 'Zopf' during Step 4?", "provenance": [40729], "ground_truth": "For making 'Zopf,' you should combine flour, milk, salt, egg, butter, and yeast in the bowl.", "images_list": ["how-to-make-zopf_4"]} {"id": "RECIPE_1127", "question": "What is the best way to prepare delicious anytime cookies that you can enjoy fresh at a moment's notice?", "provenance": [40730], "ground_truth": "Introduction: Anytime Cookies. \n There are few things in the world more delicious (and that make your whole house smell amazing) than fresh baked cookies. Certain times of the year (like around the winter holidays) it can be a little bit hard to find time to bake. With a few simple steps and a little preparation though, you can make cookies for your friends, family, office, or classmates with limited stress and in hardly any time. As an added bonus, having cookie dough on hand means you can have a cookie or two (or 12 if you're like me and can't resist fresh cookies) at a moment's notice.Note: Sorry about the quality of some of these photos - my camera was acting up so I had to use my phoneYou'll Need. . .\n\t\tCookie dough (I used the following recipes: Scoochmaroo's Best Ever Chocolate Chip Cookies, the Chocolate Chocolate Chip Cookie portion of these awesome German Chocolate Cookies, Peanut Butter Chocolate Chip Cookies (sans chips), these amazing Oatmeal Raisin Cookies)Either:\n\t\tCookie scoop (this is the one I have - I think it's pretty great)\n\t\tSheet pan lined with foil\n\t\tPlastic bags\n\t\tPen or markerOr:\n\t\tPlastic wrap\n\t\tFoil (optional but suggested)\n\t\tPen or markerHow To\n\tFirst, you'll need to make your cookie dough according to the recipe directions whenever you have time to do so. You can make the dough several days or even weeks in advance (or even YEARS in advance if you're brave). I tend to make a batch of dough or two when I have a half hour or so free after work or during the weekend.Note: if your dough is stored in the freezer for an extended period and you notice freezer burn or anything out of the ordinary on its surface, it may be better to pitch it and start again with new dough just to be safe.If you want to go with scoop cookies:\n\t\tUse a cookie scoop to portion out small balls of the dough and place them on a foil-lined cookie sheet\n\t\tPlace the pan into the freezer and chill overnight\n\t\tLabel your bags with the dough type and date and place the frozen balls of cookie dough inside\n\t\tSeal and store in freezer until ready to bakeIf you want to go with sliced cookies:\n\t\tDepending on the size of your batch of dough, divide the dough into 1 - 4 portions so that it's easier to work with\n\t\tPlace each portion on a sheet of plastic wrap and form into a log shape approximately 10 inches long\n\t\tCarefully wrap the dough in plastic and then in foil (if using - if not using foil, a second layer of plastic is a good idea)\n\t\tMark the type of dough and date on the outside of the dough log and store in the freezer until ready to bakeTo Bake!\n\t\tWhether you've opted for scooped or sliced, preheat your oven to 350 degrees Fahrenheit (all of the recipes I used call for 350 which makes things way way easier. If your recipes call for different temperatures, make sure to mark that on your dough when freezing)\n\t\tPlace scoops of dough on parchment- or silicone-lined cookie sheets OR carefully unwrap your logs of dough and cut 1/2 to 3/4 inch slices and place on lined cookie sheets\n\t\tBake for 8-11 minutes or until lightly browned (tip: for scooped peanut butter cookies, after about 3 minutes, remove the pan from the oven and use a fork to smoosh the cookies down and make the traditional cross-hatch pattern on top, then return to the oven to finish baking)\n\t\tAllow to cool slightly on the pans, then transfer to a rack to cool fully\n\t\tPack up in a pretty tin or other container to bring to friends (or to store until you gobble them up with a glass of milk)", "images_list": ["anytime-cookies_0"]} {"id": "RECIPE_1128", "question": "What specific steps should I follow to prepare cookie dough for freezing when making 'Anytime Cookies'?", "provenance": [40730], "ground_truth": "To prepare cookie dough for freezing when making 'Anytime Cookies,' first make the dough according to the recipe directions. Then, use a cookie scoop to portion out small balls of the dough and place them on a foil-lined cookie sheet. Chill the dough overnight, and finally, label each bag with the type of dough and the date before sealing and storing them in the freezer.", "images_list": ["anytime-cookies_0"]} {"id": "RECIPE_1129", "question": "What\u2019s the best way to cook fried eggs healthily without using grease or flipping them?", "provenance": [40731], "ground_truth": "Introduction: Easy Healthy Fried Egg/eggs No Grease,no Flipping.. The easy and healthy way to fried eggs. Step 1: Prep. The first step is set up,pan,egg cooking spray ,table spoon of water and a lid Step 2: Adding Egg. After heating and spraying pan add your egg/eggs and let cook until the bottom turns white Step 3: Adding Water and Lid. When the bottom turns white add tablespoon of water and place lid on top,let cook until you get the yellow as hard or soft as you like. Step 4: Season and Serve . Add season to taste and enjoy.", "images_list": ["easy-healthy-fried-eggeggs-no-greaseno-flipping_0", "easy-healthy-fried-eggeggs-no-greaseno-flipping_1", "easy-healthy-fried-eggeggs-no-greaseno-flipping_2", "easy-healthy-fried-eggeggs-no-greaseno-flipping_3", "easy-healthy-fried-eggeggs-no-greaseno-flipping_4"]} {"id": "RECIPE_1130", "question": "In the recipe for 'Easy Healthy Fried Egg/eggs No Grease, no Flipping,' what should you add to the pan after the bottom of the egg turns white, and what should you do next?", "provenance": [40731], "ground_truth": "In the recipe for 'Easy Healthy Fried Egg/eggs No Grease, no Flipping,' after the bottom of the egg turns white, you should add a tablespoon of water and then place a lid on top. Let it cook until you achieve your desired yolk consistency, whether hard or soft.", "images_list": ["easy-healthy-fried-eggeggs-no-greaseno-flipping_3"]} {"id": "RECIPE_1131", "question": "What\u2019s the delightful process for creating bright swirls of cupcakes topped with vibrant frosting?", "provenance": [40732], "ground_truth": "Introduction: Bright Swirls!. 1. Bake Cupcakes\n2. Make vanilla frosting\n3. Swirl vanilla frosting on cupcakes with a star tip\n4. Add colored sugar sprinkles\n5. Serve and Enjoy", "images_list": ["bright-swirls_0"]} {"id": "RECIPE_1132", "question": "How should the vanilla frosting be applied to the cupcakes in the 'Bright Swirls!' recipe?", "provenance": [40732], "ground_truth": "To make 'Bright Swirls!', the vanilla frosting should be swirled on top of the cupcakes using a star tip.", "images_list": ["bright-swirls_0"]} {"id": "RECIPE_1133", "question": "What is the process for making delicious coconut mochi in just five minutes?", "provenance": [40733], "ground_truth": "Introduction: 5 Minute Coconut Mochi!!!! . No bake! No cooking! Mochi in 5 minutes!!!\n\nThis Japanese dessert is perfect for all occasions! You can also experiment with different flavors. Step 1: Ingredients. -1/2 cup sweet rice flour\n-1 tablespoon (about 1/8 cup) sugar\n-1/2 cup water\n-1/4 cup unsweetened dessicated coconut\n-Some more unsweetened dessicated coconut for rolling Step 2: Mixing. Combine the sweet rice flour and sugar. \n\nAfter evenly mixed, add water. It should be a little watery. \n\nAdd the dessicated coconut. Mix thoroughly. Step 3: Microwave. Cover the bowl with plastic wrap and microwave on high for 1 minute. \n\nTake it out of the microwave and flip mochi over (careful! It's hot!)\n\nPut it back in the microwave for 30 seconds. (Resulting mochi should be very sticky)\n Step 4: Cooling (optional). Mochi will be pretty hot. Let it cool. To speed up process, put it in the refrigerator. Step 5: Roll in Coconut. Cut the mochi into bite-size little pieces (or however big you want them)\n\nRoll them around in the unsweetened dessicated coconut Step 6: EATT!!! YUMMMM. EAT YOUR MOCHI!!\n\n\n\n\n\nIt is super delicious and easy to make! Perfect for snacks, dessert, parties, or anything!!!!", "images_list": ["5-minute-coconut-mochi_0", "5-minute-coconut-mochi_2", "5-minute-coconut-mochi_3", "5-minute-coconut-mochi_6"]} {"id": "RECIPE_1134", "question": "What is the process for mixing the ingredients together to prepare '5-minute-coconut-mochi' before microwaving?", "provenance": [40733], "ground_truth": "To make '5-minute-coconut-mochi,' you should combine the sweet rice flour and sugar, add water until it is a little watery, and then mix in the dessicated coconut thoroughly.", "images_list": ["5-minute-coconut-mochi_2"]} {"id": "RECIPE_1135", "question": "What\u2019s the best way to prepare a delicious Osuna Colada served in a laser-engraved coconut cup?", "provenance": [40734], "ground_truth": "Introduction: Laser Engraved Coconut Cups & Pina Colada. Here we're going to show you how we laser engraved coconuts for a modified Pi\u00f1a colada called the \"Osuna Colada\". We named this after one of our favourite Toronto Blue Jays pitchers Roberto Osuna! Go Bue Jays!Not only are we going to show you how to create a delicious drink, but how to customize its vessel - the coconut! Step 1: Customizing the Coconuts. Using the Speedy 300 laser with 100 power and 75 speed, we engraved Osuna's face, number and the Blue Jays Logo onto several coconuts! Talk about patriotic. Step 2: Opening the Coconut. Next we opened the coconut using a very easy technique. Start by finding the pointy side of the coconut which is naturally divided into 3 sections. Now focus like a laser (how punny) and gave all 3 sections a wack with a hammer.Keep doing this until the top pops off and you can drain the milk for either disposal, a refreshing drink or in your colada! Step 3: Crushing the Ice. To get perfectly crushed ice, wrap a towel around ice cubes and crush them with a mallet, or better yet a customized mallet (just search \"Bar Tools Engraving\" on our YouTube channel!).Pour enough to fill the coconut. Step 4: Making the Colada. To make this delicious colada we mixed equal parts (2 ounces) of alcohol, coconut milk, tropical medley and agave nectar. After giving it a good shake we're ready to go.Pour into the custom coconut, pop in a straw and there you have it, the Osuna Colada! Cheers!Written by: Zina Ahmed", "images_list": ["laser-engraved-coconuts-pina-colada_0", "laser-engraved-coconuts-pina-colada_1", "laser-engraved-coconuts-pina-colada_2", "laser-engraved-coconuts-pina-colada_3", "laser-engraved-coconuts-pina-colada_4"]} {"id": "RECIPE_1136", "question": "What technique is used to open the coconut when making 'Laser Engraved Coconuts Pina Colada,' and what should be done with the coconut milk once it's drained?", "provenance": [40734], "ground_truth": "To open the coconut for 'Laser Engraved Coconuts Pina Colada,' you should find the pointy side of the coconut, which is divided into three sections, and give each section a wack with a hammer until the top pops off. After draining the coconut milk, it can be disposed of, enjoyed as a refreshing drink, or used in your colada.", "images_list": ["laser-engraved-coconuts-pina-colada_2"]} {"id": "RECIPE_1137", "question": "What ingredients do you need to mix together to make the batter for 'How to Make Some Delicious Chocolate Chip Waffles'?", "provenance": [40735], "ground_truth": "To make 'How to Make Some Delicious Chocolate Chip Waffles,' you need to mix 2 cups of just add water pancake mix, 1 1/2 cups of water, and 1/4 cup of vegetable oil.", "images_list": ["how-to-make-some-delicious-chocolate-chip-waffles_3"]} {"id": "RECIPE_1138", "question": "What\u2019s the best way to create a delicious sugar bread reminiscent of grandma's kitchen?", "provenance": [40736], "ground_truth": "Introduction: How to Make My Grandma's Sugar Bread. \nGrandma Theresa's Sugar Bread is coveted by everyone that's ever tried it. Our family owned a diner at one point and we would sell out of it nearly every day. I only make it during the holidays and give the loafs as gifts. I only make it once a year because otherwise I'd be eating it everyday and it's not exactly a healthy snack. There is a lot of sugar in it. I'm going to be showing you how to make the lazy man's/woman's version.\u00a0 It's best served hot. Some popular ways to eat it are; grilling or toasting it with butter, or making french toast with it. Step 1: Ingredients. \nIn the lazy version I buy premade bread doughs at the supermarket. They're also called pizza dough. I've never had trouble finding it so just ask an employee if you have trouble. Also these ingredients are a guide so don't fret if you're over or under a bit.\n1 Dough (1.5 lbs.)\n1Cup Granulated Cane Sugar\n1\u00a0 Cup Brown Sugar\n1/2 lb. Box of Sugar Dots/Cubes\n4 Tbs. Cinnamon\n1/2 Cup Soft Butter (1stick)\nThat's it! Very simple. Please note that there a lot more ingredients in the picture then you will be using. I'm making 21 loafs right now. :) Step 2: Prepare Your Tools. \nLine the bottom rack of your oven with foil. This is essential because there is almost always molten sugar spillage and it's a real pain to get off the bottom of the oven. Set the oven to the lowest setting. Mine goes down to 175 degrees fahrenheit.\u00a0 Spray the bottom of your 2\"x6\" mini loaf pans with a non stick baking spray. Step 3: Make the Bread. \u00a0\u00a0\u00a0\u00a0 First mix together White & Brown Sugar and Cinnamon and set aside.\n\u00a0\u00a0\u00a0\u00a0 Take your dough out of the bag and turn it out onto a lightly floured surface. Punch it down and start to stretch it out. It'll take a few to get it to stay because it will want to shrink back down. Once you've stretched it into a rough 15\"x20\" rectangle, spread the butter over it, covering the entire surface.\n\u00a0\u00a0\u00a0\u00a0 Now get your sugar/cinnamon mixture and spread it over the butter. Try to cover the whole surface.\u00a0 You will probably have extra.( You can store that for some special toast sprinkles later (: ).\n\u00a0\u00a0\u00a0\u00a0 Now it's time for the sugar cubes. Sprinkle the sugar cubes over the dough. You will be using 1/3 to 1/2 half of the 1lb box. Starting at the end closest to you, start to roll the dough. You kind of want to stretch it and squish it a little as you roll to get everything mushed together and to keep the outside edges uniform. When you get to the end the last 2\" or so should have no sugar cubes. Take that area and stretch it forward over the top to close everything up. Step 4: Divide Dough & Let Rise. After you're done rolling up the dough, cut it into 3 equal pieces. On the raw edges you'll want to poke your finger into the center and try to somewhat seal up the ends. You won't be able to completely seal it, that's ok. Place each piece into a greased pan. Put the pans into the oven but don't close the door. Also shut the oven off and cover the pans with a clean dish towel. Leave the breads to rise for about an hour. They are ready to bake when they are about double in height. Step 5: Bake the Bread. Bake the bread at 350 degrees fahrenheit\u00a0 for about 25-30 minutes. Don't forget there should be foil on the bottom rack! The bread is done when it's browned on the top. Let the bread sit in the pan for at least 20 minutes before turning out or you will have a gooey mess. The sugar needs to solidify a little first. And enjoy! Let me know if you have any questions!", "images_list": ["how-to-make-my-grandmas-sugar-bread_0", "how-to-make-my-grandmas-sugar-bread_1", "how-to-make-my-grandmas-sugar-bread_2", "how-to-make-my-grandmas-sugar-bread_3", "how-to-make-my-grandmas-sugar-bread_4", "how-to-make-my-grandmas-sugar-bread_5"]} {"id": "RECIPE_1139", "question": "For making 'How to Make My Grandma's Sugar Bread,' what should you do to the raw edges of the dough after cutting it into three equal pieces?", "provenance": [40736], "ground_truth": "After cutting the rolled dough into three equal pieces for 'How to Make My Grandma's Sugar Bread,' you should poke your finger into the center of the raw edges and attempt to seal up the ends, although it\u2019s alright if you can't fully seal them.", "images_list": ["how-to-make-my-grandmas-sugar-bread_4"]} {"id": "RECIPE_1140", "question": "What is the best way to whip up a batch of surprise cookies that are sure to delight?", "provenance": [40737], "ground_truth": "Introduction: Surprise Cookies. Out of a disastrous home ec. project comes delicious cookies - with a twist. Step 1: Gather Your Ingredients.. \n For this recipe, you'll need:\n\t\t1 cup butter, softened\n\t\t1 1/4 cups packed brown sugar\n\t\t1/2 cup white sugar\n\t\t2 eggs\n\t\t2 tablespoons milk\n\t\t2 teaspoons vanilla extract\n\t\t1 3/4 cups all-purpose flour\n\t\t1 teaspoon baking soda\n\t\t1/2 teaspoon salt (optional)\n\t\t3 cups rolled oats\n\t\t2 cups semisweet chocolate chips\n\t\t1 cup chopped walnuts (optional)\n\t\t1 cup shredded coconut\n\t\tAt least two different kinds of crushed candy.\n\t\tFor the candy, I used crushed Butterfinger and crushed SKOR bar and it was fabulous.\n\t\tDon't mind all the other ingredients in the picture that I haven't listed. Like I said before, I needed all the other crap for a home ec project that ended up being a bust. :D Step 2: Now for Making the Cookies! :D. Preheat yo oven to 375 degrees Fahrenheit.In a large bowl, cream together your butter, brown sugar and white sugar until smooth. \nBeat in the eggs, one at a time :D\nThen stir in your milk and vanilla.Combine the flour, baking soda and salt; then stir it into the sugar mixture until it's well blended.(:\nStir in your chocolate chips, oats, coconut, and yo candy. Trust me, it's gonna give your arm a workout. :P\nBake for 10-12 minutes for delicious cookies. :D Step 3: EAT THE COOKIES :D. Now eat your cookies. You might find a delicious, buttery, melty toffee surprise in your cookie.(: YUM!", "images_list": ["surprise-cookies_0", "surprise-cookies_1", "surprise-cookies_2", "surprise-cookies_3"]} {"id": "RECIPE_1141", "question": "What is the process for combining the ingredients when making 'Surprise Cookies' in Step 2?", "provenance": [40737], "ground_truth": "To make 'Surprise Cookies,' first cream together the softened butter, brown sugar, and white sugar until smooth. Then, beat in the eggs one at a time, followed by stirring in the milk and vanilla. After that, combine the flour, baking soda, and salt, and stir this mixture into the sugar mixture until well blended. Finally, stir in the chocolate chips, oats, coconut, and your crushed candy.", "images_list": ["surprise-cookies_2"]} {"id": "RECIPE_1142", "question": "What is the process for preparing the dough for 'Monkey Bread' after opening the packages of biscuits?", "provenance": [40738], "ground_truth": "To prepare the dough for 'Monkey Bread,' you should cut each Pillsbury Grand Buttermilk Biscuit into quarters. The cut pieces can then be stored in a metal bowl until needed in a later step.", "images_list": ["monkey-bread-4_3"]} {"id": "RECIPE_1143", "question": "What are the steps involved in catching and preparing delicious shrimp from the sea?", "provenance": [40739], "ground_truth": "Introduction: Catching Fruit of the Sea. This is an important part of fall. Shrimp season!!!It's not as important as gamecock football. But it's freaking awesome!!!This should get you prepared, but I don't even touch on the laws. Because I don't know every states rules and regulations. I just show you how we get a big pile of that beautiful shrimp. Enjoy!! Step 1: Shrimping Equipment . Net. Done?If you don't have dock access or you can't find that perfect (oyster shell free) point, then you're going to need a boat. Shrimp polesShrimp bait CoolerIceBucketFishing rods( when the shrimp ain't in) Step 2: Shrimp Poles. These shrimp poles are pretty cheap and very good for the shrimpin. Ingredients 5\" piece of #4 rebar. Cut one end at an angle. 10' piece of 1/2\" EMT conduit10' piece of electrical 3/4\" PVC conduit3/4\" capI used the bell end dor for the top. Cut a 2\" nipple and the use the cap. This gives a nice finished look to the top. Drill holes at 4' from the end of the EMT and 1' from the end of the PVC. Join them with a 1/4\"X1 1/2\" bolt and nut. Tape the screw to keep from snagging your net. Step 3: Baiting Poles. Bait is a mix of cornmeal, clay, and water to a pasty patty. Throw out two per pole Step 4: Netting the Shrimp . This is where you make your money!! Throw, pull, empty. Repeat. Step 5: Cooking and Eating. Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.", "images_list": ["shrimpin-aint-easy_0", "shrimpin-aint-easy_1", "shrimpin-aint-easy_2", "shrimpin-aint-easy_3", "shrimpin-aint-easy_4", "shrimpin-aint-easy_5"]} {"id": "RECIPE_1144", "question": "What equipment is required for shrimping in the recipe 'shrimpin-aint-easy'?", "provenance": [40739], "ground_truth": "To go shrimping according to 'shrimpin-aint-easy,' you will need a net, shrimp poles, shrimp bait, a cooler, ice, a bucket, and fishing rods (when the shrimp aren't in).", "images_list": ["shrimpin-aint-easy_1"]} {"id": "RECIPE_1145", "question": "What\u2019s the best way to prepare a delicious tres leches cake from scratch at home?", "provenance": [40740], "ground_truth": "Introduction: How to Make a Tres Leches Cake From Scratch . As a little kid growing up, I always looked forward to the day that, I walked in through the house that, I would smell the aromatic and delicious smell of a tasty treat that was baked in an oven. The day, that I walked in through the door and smelled the cake instantly, I could feel a big smile coming on because I knew that, my mom had baked a cake. This cake, wasn't any type of ordinary cake it was a freshly baked tres leches cake. My mother, always said that if, the cake wasn't made from scratch it wasn't a cake that would make a persons heart smile. So, for this cake we will show you how to make a tres leches cake from scratch. Step 1: The Ingredients . So first we should probably get out the ingredients so that we aren't all over the place as we are mixing and baking. So here is what you will need as far as for the cake.The cake:6 eggs of good size, separated (make sure they are cold it helps!)2 cups of granulated sugar2 cups of all-purpose flour2 teaspoons of baking powder1/2 a cup of whole milk1 teaspoon of vanilla extractCream topping:-1 12 -ounce can of evaporated milk-1 12 -ounce can of sweetened condensed milk-1 cup of heavy creamIcing:-store bought icing/cool whip(really what appeals to you) -yummy fruits of your choosing like mangos, peaches, papaya, strawberries etc. Step 2: To Make the Pre-cake . Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. Step 3: Making the Cake Mix. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Mix together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. pour into pre-set pan bake until golden, around a 25-30 minute wait Step 4: Making the Cream Topping. while you wait on the cake to finish baking we will work on the delicious cream part.To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.once cake is done let it cool a little then take it out from the oven and while still warm, pour the cream mixture over it. (a helpful tip, it helps to poke holes in the cake before you pour the cream in it,so that it is very moist.) Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours so that the cream soaks in well to the cake. Step 5: The Wrap Up. Now here is where you get to really get to throw yourself into the cake because you can really put a little of you into it because every on likes to decorate their cakes differently. Plus for me the decorating part is always the funnest because it appeals to your eyes and even though you are supposed to go for what captures your heart and not your eyes, cake does both. ", "images_list": ["how-to-make-a-tres-leches-cake-from-scratch_0", "how-to-make-a-tres-leches-cake-from-scratch_1", "how-to-make-a-tres-leches-cake-from-scratch_2", "how-to-make-a-tres-leches-cake-from-scratch_3", "how-to-make-a-tres-leches-cake-from-scratch_4", "how-to-make-a-tres-leches-cake-from-scratch_5"]} {"id": "RECIPE_1146", "question": "What\u2019s the best way to prepare COLD OIL French fries and potato chips for a delicious snack?", "provenance": [40743], "ground_truth": "Introduction: COLD OIL French Fries & Potato Chips. \n Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying. \u00a0\u00a0 Here are 4 excellent reasons why you should stop everything you're doing and try this... right now!\u00a0 1. The preparation couldn't get any easier or faster. (less than 15 minutes for fries!) \u00a0 2. Your stove top remains virtually grease-free because there's no explosive flash-spatter.\u00a0 3. Cold frying produces healthier french fries with\u00a0less\u00a0fat than conventional fries. \u00a0 4. Best of all: \u00a0These fries (and chips) taste\u00a0absolutely\u00a0 f.a.n.t.a.s.t.i.c. \u00a0 They're so\u00a0delicious\u00a0and soeasy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. ;-)\u00a0 Are you skeptical? \u00a0The proof is in the\u00a0pudding potato. ;-) \u00a0I want to\u00a0will make a believer out of you! Let's get started! Step 1: Ingredients and Tools:. \n You'll need potatoes, oil and salt. ;-)Potato Types:\u00a0 \u00a0 \u2022 Small (6-8 oz) Russet potatoes: Young \"bakers\" have less starch than their mature jumbo \u00a0 siblings. Less starch = crispier french fries. \u00a0Make sure your potatoes are fresh and firm. \u00a0Save the large tubers for smashed or baked taters. ;-) \u2022 Yukon Gold potatoes: They're reported to be low in starch. \u00a0I haven't bothered to try them because Russets are delicious, less expensive and they're always available.\u00a0 Bottom line: Feel free to experiment. \u00a0I tend to think White or Red rose potatoes are\u00a0too high in starch to make a good french fry, but that's just speculation. \u00a0Maybe you have a\u00a0tuber-exotica\u00a0in your pantry? \u00a0Why not try it? \u00a0 Top Secret confession: Don't tell jessyratfink, but I did make\u00a0an earnest effort to improve her Sweet Potato Fries using the cold-fry method. \u00a0The sweet potato gods weren't impressed with the results and neither was I. \u00a0When I say \"Jessy's recipe ain't broke\", I speak from first-hand experience. ;-)Oil Types: \u00a0 \u2022 Vegetable Oil- Excellent \u2022 Canola Oil- Very Good The beauty of cold-frying is that the oil never reaches the smoking-point before the potatoes are finished cooking. \u00a0While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. \u00a0I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. \u00a0Please give me the 411 if you do. \u00a0I'd love to hear your results!Tools: \u2022 A deep,\u00a0heavy saucepan or dutch oven. \u00a0Flimsy aluminum or cheap stainless steel pans are not recommended. \u00a0They just don't hold the heat well. (I tried an aluminum pan once and the results were awful!)\u00a0\u00a0It's important to choose a saucepan deep enough to allow 2 inches between the top of the oil and the rim of the saucepan. I use a 3 qt T-Fal saucepan. \u00a0It has enough room to cold fry 2 potatoes for french fries or potato chips.Please: DO NOT use a frying pan or skillet for cold-frying. \u00a0Shallow pans are NOT safe for large amounts of very hot oil. \u00a0 \u2022 Tongs, a spider or even a pasta claw \u2022 Paper towels\u00a0 \u00a0 \u00a0 Step 2: Cold Oil French Fries. Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8\" sticks. There's no need to pat them dry unless you just can't stop yourself. ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan. \u00a0Cover completely with oil.\u00a0 Put the saucepan on the burner and turn the heat to \"high\". \u00a0When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. This helps keep them from sticking together. \u00a0Let the fries boil in the oil 5 minutes longer and stir them again. \u00a0\u00a0 Continue frying for a few more minutes. The bubbling will subside and the fries will begin to brown. When golden, remove them from the oil onto a layer of paper towels. \u00a0Salt and serve devour immediately. Bon app\u00e9tit! P.S. The leftover oil can absolutely be reused. Cool and store it in a container until tomorrow. That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries!\u00a0 Step 3: Cold Oil Potato Chips. Unlike cold oil fries, potato chips do require some advance preparation. \u00a0You need to remove as much starch from the chips as possible before frying. Otherwise, they'll stick together while frying and get chewy instead of crispy. :-(Prep: \u00a0 Thinly slice the potato with a mandoline or potato peeler. \u00a0Place the raw chips in a large bowl and cover the completely with water. \u00a0(The water will turn cloudy right away. That's the starch being released from the spud.) \u00a0Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. (This helps remove any starch that may have settled between the slices.) Allow to drain for several minutes. Pat dry with a paper towel. \u00a0It's fine to have some moisture... you just don't want them dripping-wet.Fry:\u00a0 Since potato chips have more surface area than french fries, you'll need to use more oil. \u00a0Put the chips into a heavy saucepan and spread them out a bit. \u00a0Add enough oil to the pan so the chips are completely covered, then add\u00a0at least another\u00a0inch.\u00a0Put the saucepan on your burner and turn the heat to \"high\". \u00a0 After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Give the chips a gently stir with a fork. \u00a0Wait a few more minutes until the oil reaches a rapid boil and stir again. \u00a0Gently stir the chips every few minutes. (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.)\u00a0 As the oil bubbles begin to subside the chips will start to lightly brown. \u00a0When they're golden, remove them from the oil and place on a layer of paper towels to drain. Salt immediately. For optimal crispiness, let the chips cool for a few minutes before serving.\u00a0 \u00a0Caveat: These chips can go from \"almost done\" to \"over-done\" in a span of 20 seconds. \u00a0Keep a close eye on them Step 4: Author's Notes and Credits:. This Instructable was inspired by member dirtymac. \u00a0We were discussing the fat-factor on my Instructable\u00a0Half-baked French Fries.\u00a0\u00a0He referenced and shared an article from America's Test Kitchen about cold-frying. (article here) Well... I've been cooking since the stone-age... and I'd never even heard of cold-frying! \u00a0I was intrigued by (and skeptical of) the entire concept! At the time, ATK didn't offer a tutorial on the process, so I just started experimenting. \u00a0In hindsight, I'm really glad I wasn't influenced\u00a0jaded by any previously published accounts of cold oil french fries.\u00a0 In writing this Instructable, I've since revisited the topic with a recent Google search. There are a few tutorials online now. \u00a0I had to giggle when I discovered\u00a0two very reputable\u00a0sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as \"too starchy\" for cold oil frying. \u00a0lol... not!\u00a0 This, my Instructable friends, is my favorite part of any story. It's the part where I get to jump up and holler \"YES, you CAN!!!\" ;-D\u00a0 Thanks for stopping by and P.S. Thanks Dirtymac! \u00a0My family loves these french fries!!!", "images_list": ["cold-oil-french-fries-potato-chips_0", "cold-oil-french-fries-potato-chips_1", "cold-oil-french-fries-potato-chips_2", "cold-oil-french-fries-potato-chips_3", "cold-oil-french-fries-potato-chips_4"]} {"id": "RECIPE_1147", "question": "What steps should I take to prepare the potatoes for making 'Cold Oil French Fries & Potato Chips'?", "provenance": [40743], "ground_truth": "To prepare the potatoes for 'Cold Oil French Fries & Potato Chips,' you should scrub the potatoes and slice them horizontally into 3/8\" sticks.", "images_list": ["cold-oil-french-fries-potato-chips_2"]} {"id": "RECIPE_1148", "question": "What\u2019s the best way to create a delicious Cherry Cordial Cake that truly captures that cherry and chocolate flavor?", "provenance": [40744], "ground_truth": "Introduction: Cherry Cordial Cake. This isn't just a chocolate cake with cherries in it, parading around as a chocolate cordial cake - this cake really tastes like the ooey gooey cherry and candy combination! This cake is good on the first day - but is excellent a day or two later, after the cherry-goodness has had a chance to soak into everything! Step 1: Ingredients. Cake:2 c. sugar1 3/4 c. flour3/4 c. cocoa powder1 1/2 tsp baking soda1 1/2 tsp baking powder1 tsp salt2 eggs1/4 c. milk3/4 c. juice from maraschino cherries (the cherries come into play for the filling)2 tsp vanilla extract1 c. hot water Frosting: 3/4 c. butter, softened1 1/2 c. cocoa powder5-6 c. confectioners sugar1/3 c. cherry juice (if you don't have any left, you can substitute for more cream/milk!) 1 tsp vanilla*up to 1/2 c. heavy cream (or milk) - just enough to adjust frosting consistency Filling:a little more than half of your frosting2 boxes Cherry Cordial candy, chopped3/4 c. maraschino cherries, chopped Step 2: Cake. Preheat your oven to 350\u00b0FCombine flour, cocoa powder, baking soda, baking powder, and salt and set aside. In a large bowl, mix together the oil and sugar, until the sugar is well coated. Add in the eggs 1 at a time, mixing well after each one. Add in vanilla and milk. Mix in part of your combined dry ingredients, followed by some of the cherry juice, then more dry, more juice, until all ingredients (EXCEPT the hot water!) have been added. Mix well, until batter is smooth. Now carefully add the hot water, mixing well and adding slowly so that the batter temperature is raised evenly. Pour cake batter into 2 prepared 9\" cake pans.Bake for 30-35 minutes.Allow to cool 10-15 minutes, remove from cake pans, and then finish cooling completely. Step 3: Frosting/Filling. For your frosting, cream together your butter and cocoa powder. Slowly add in 2 cups (or so) of confectioners sugar, followed by the vanilla and cherry juice. Continue adding in the rest of the sugar. Towards the end, if the frosting starts becoming too thick to mix, add in cream or milk as needed. Mix well until smooth and creamy.For the filling, take a little more than half of your frosting (set the smaller amount aside) Into the filling portion, mix in the chopped maraschino cherries (no juice!), and chopped cherry cordial candies. This will make the filling thinner, but not so much that you're unable to work with it. *- If you want to mix the cherries and cordial candy into all of your frosting, you definitely can! I just wanted the outside of my cake to be smooth =) *If your frosting does get too runny, you can try chilling it. If it's still too runny, add in more confectioners sugar until it's thickened again. Step 4: Layers and Frosting. Cut each of your cakes in half, to create 4 layers. Layer your cake and your filling together - I like to stick the cake in the fridge for a few minutes between layers to help the filling set some and prevent the cake from sliding or squishing the filling out. After all of your layers are completed, wrap well with plastic and let chill until it's safe to work with (if you live in a cooler area, you might be able to skip this step - but my cake was still too soft to attempt to frost.)Finally, finish off with your smooth frosting! Again, this cake is good on day 1. BUT is even more intensely cherry after a day of resting! ", "images_list": ["cherry-cordial-cake_0", "cherry-cordial-cake_1", "cherry-cordial-cake_2", "cherry-cordial-cake_3", "cherry-cordial-cake_4"]} {"id": "RECIPE_1149", "question": "For making 'Cherry Cordial Cake,' how should the dry and wet ingredients be combined before adding the hot water?", "provenance": [40744], "ground_truth": "To make 'Cherry Cordial Cake,' after mixing the wet ingredients, you should mix in part of your combined dry ingredients, followed by some of the cherry juice, alternating between the two until all ingredients (except the hot water) have been added.", "images_list": ["cherry-cordial-cake_2"]} {"id": "RECIPE_1150", "question": "What\u2019s the best way to prepare delicious oven-baked pumpkin fries from scratch?", "provenance": [40745], "ground_truth": "Introduction: Oven Baked Pumpkin Fries (GF). If you like this video and this recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood Step 1: How To. 1. Start by chopping the pumpkin into chips. Don't cut them any thinner than 1/2 a cm thick or they won't be strong enough to support their own weight. 1cm thick is probably about the best thickness if you can manage it, but don't stress too much about it. The most important thing is that they are long enough to span over two bars of your oven grill. 2. Once that's done, place all the chips into a bowl or a ziplock bag, then add the olive oil, dried basil, garlic powder, ground turmeric, pili-pili, cayenne pepper and the pinch of salt to the chips. Then make sure they are well coated with all the spices. You can then line them up on your oven grill and place in the oven for 30 minutes at 190\u00b0C. Step 2: Enjoy!. Then you're done! The pumpkin should be soft inside with a slightly crunchy skin on the outside. These are the perfect low calorie, highly nutritious alternative to potato chips. They have a little spicy kick to keep things exciting now the weather has gone cold.Hope you like them! x", "images_list": ["oven-baked-pumpkin-fries-gf_0", "oven-baked-pumpkin-fries-gf_1", "oven-baked-pumpkin-fries-gf_2"]} {"id": "RECIPE_1151", "question": "For making 'Oven Baked Pumpkin Fries (GF),' how thick should the pumpkin chips be cut, and what should you do after adding the spices?", "provenance": [40745], "ground_truth": "To make 'Oven Baked Pumpkin Fries (GF),' the pumpkin chips should be cut at least 1/2 cm thick, with 1 cm being the ideal thickness. After adding the spices, you should place the chips in a bowl or ziplock bag, ensure they are well coated with the spices, and then line them up on the oven grill before baking at 190\u00b0C for 30 minutes.", "images_list": ["oven-baked-pumpkin-fries-gf_1"]} {"id": "RECIPE_1152", "question": "What is the process for creating a delicious cinnamon simple syrup to enhance my favorite drinks?", "provenance": [40746], "ground_truth": "Introduction: Cinnamon Simple Syrup. This is my first instructable! :) I enjoy mixing drinks and began flavoring/experimenting while attending bar in college. Step 1: Gather Ingredients. 4 cups Sugar4 cups water1/2 tsp Cinnamon Oil3 Cinnamon SticksCinnamon oil can be found in the candy section of your local craft store. Step 2: Let's Make Syrup!. Combine the sugar, water and cinnamon sticks in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved stir in cinnamon oil. Step 3: Cool!!!. Remove from the heat, cover, and let cool. Store in the refrigerator.*no animal testing!!! Cats do not enjoy this concoction. Step 4: Get Creative!!!. Here's a sample to get your creative juices flowing...Fiery Furnace1 oz Patron1 oz Cinnamon Simple Syrup1) Pour into a cocktail shaker filled with ice.2) Shake well.3) Strain into a shot glass. Fire-Clear1 part Cinnamon Simple Syrup1 part EverClearCombine ingredients in preferred container and chill.Use to sweeten tea!!! ", "images_list": ["cinnamon-simple-syrup-1_0", "cinnamon-simple-syrup-1_1", "cinnamon-simple-syrup-1_2", "cinnamon-simple-syrup-1_3", "cinnamon-simple-syrup-1_4"]} {"id": "RECIPE_1153", "question": "What are the essential steps to whip up some delicious Cinnabon-style Minibons at home?", "provenance": [40747], "ground_truth": "Introduction: DIY: Cheaper, Healthier Cinnabon (R) Minibons (R). Good Day!Do you like Cinnabon (R) Minibons (R)?Do you chafe at the price -- almost $3.50 (or more) for a pack of 6, depending where you buy?Do you feel guilty after eating even one, considering the nutritional impact?Let's take a look:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 300Calories from Fat 99Total Fat 11.0gTotal Carbohydrates 45.0gDietary Fiber 0.5gAnd this is just for ONE!Can we do better, nutritionally and price-wise?Definitely!Onward! Step 1: What You Need. What you need:- 1 pack of 6-to-a-pack pecan spins (or twirls) in the plastic tray, most local grocery stores have them in the bread aisle. Mrs. Freshley's (R) is a common brand, but others are out there. Usual price from $0.80 to $1.20.- 1 container Betty Crocker (R) whipped butter cream frosting (or other brands/flavors per your preference). Usually in the baking goods aisle for around $1.70. Alternatives: make your own butter cream or cream cheese icing; plenty of recipes on the web (I can't vouch the nutrition info will be the same, though the price will probably be lower).- 1 spatula or butter knife.- Half-tablespoon measuring spoon, if you're precise.- Plate (reduce trash, use a recyclable paper plate, or a washable plate).- Microwave oven (standard disclamer: microwave ovens are all different, cooking times may vary). Step 2: Prepare the Rolls. Place two to four pecan rolls on a paper plate. If you're adventurous, or cooking for two, place all six.Open the icing container.Drop about a half-tablespoon of the icing onto each roll and spread with the knife or spatula.Place the plate into the microwave and cook the rolls for about 10 seconds. The icing should melt and become somewhat runny, like a cinnamon bun's icing should be. If not, move the rolls around on the plate, and zap 'em for another 3 or 5 seconds.Careful, they will get hot. Please, be careful. Do not drop a hot cinnamon roll in your crotch and sue me. In fact, if you want to try this, you will promise to be careful, and monitor children, and will not get litigious should any harm befall you, your kin, pets, homework, electronics, or other property.(Yes, I know, I'm not funny.) Step 3: Eat the Rolls. Being careful not to burn yourself, pick up one of the rolls and consume by placing into your mouth, biting, chewing, and swallowing. Don't rush this step. Savor that warm, creamy, cinnamon-y flavor. It really does taste just like a Minibon (R).Alternative: you may use an eating utensil known as a \"fork\" to act as mediator for pieces of food between the plate and your mouth. Having recently had jaw surgery, I had no option. Normally I can eat these things whole.My wife's assessment: \"These things are too damn good.\"That's it!Notes on the pictures: you can see in the pictures how the icing melts into the nooks and folds of the cinnamon roll, and melts into the cinnamon filling of the roll. The last picture shows what any Cinnabon (R)-eater has seen in the bottom of a Cinnabon (R) carton: liquefied icing mixed with cinnamon. I tell ya... there's really no difference in flavor. When I'm jonesing for a cinnamon roll, these are my go-to snack now. Step 4: Cost and Nutrition Value. Because the icing is a bulk item and has enough icing for about 56 spins (at a half-tablespoon apiece) that's 18 cents for six spins. Total cost, then, is about $1.40, assuming a price of $1.20 for the pecan spins... that's 23 cents per serving (one spin). Even if you add a few cents for the electricity to nuke the spins, it's still less than half the price of the official Cinnabon (R) Minibons (R).Nutritionally, here's how the Minibons (R) looked:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 300Calories from Fat 99Total Fat 11gTotal Carbohydrates 45gDietary Fiber 0.5gHere's how our \"home-made\" versions look, adding up the values for the spins and the icing:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 125Calories from Fat 46Total Fat 4.8 gTotal Carbohydrates 19.8 gDietary Fiber 1gI'd say that's pretty good! It may not be \"healthy\" by traditional definitions, but it'a a lot healthier than the Cinnabon (R) Minibons (R).Enjoy!", "images_list": ["diy-cheaper-healthier-cinnabon-r-minibons-r_0", "diy-cheaper-healthier-cinnabon-r-minibons-r_1", "diy-cheaper-healthier-cinnabon-r-minibons-r_2", "diy-cheaper-healthier-cinnabon-r-minibons-r_3"]} {"id": "RECIPE_1154", "question": "What ingredients do I need to prepare the rolls for 'DIY: Cheaper, Healthier Cinnabon (R) Minibons (R)?", "provenance": [40747], "ground_truth": "To prepare the rolls for 'DIY: Cheaper, Healthier Cinnabon (R) Minibons (R),' you need a pack of 6-to-a-pack pecan spins, a container of whipped butter cream frosting, a spatula or butter knife, a half-tablespoon measuring spoon, a plate, and a microwave oven.", "images_list": ["diy-cheaper-healthier-cinnabon-r-minibons-r_1"]} {"id": "RECIPE_1155", "question": "What\u2019s the best way to create those extra morbid hash browns that are shaped like little gingerbread men?", "provenance": [40748], "ground_truth": "Introduction: Hack Browns. Extra morbid hash browns.You will need:Potatoes Salt and pepper Potato Peeler Cheese grater Gingerbread man cookie cutter Ketchup Oil Pot & pan Water Step 1: Potato Goodness. Peel your potatoes. While you\u2019re peeling potatoes, bring water to a boil in a pot. Parboil potatoes for (about 10 minutes). Take the potatoes out and let them cool for a few minutes. Shred the potatoes with cheese grater. Season with salt and pepper if desired. Shove a few tablespoons of shredded potato pieces into gingerbread man-shaped cookie cutter. Press down with fingers to compact the pieces. Lift cookie cutter to remove potato man. Heat 1/4\" of vegetable oil in a pan. Fry each little man for two minutes or so on each side. Serve with ketchup.Dismember and feast. ", "images_list": ["hack-browns_0", "hack-browns_1"]} {"id": "RECIPE_1156", "question": "What is the process for preparing the potatoes for 'Hack Browns,' and how should they be shaped before frying?", "provenance": [40748], "ground_truth": "To prepare the potatoes for 'Hack Browns,' you should peel them, parboil them for about 10 minutes, let them cool, and then shred them. For shaping, pack the shredded potatoes into a gingerbread man-shaped cookie cutter before frying.", "images_list": ["hack-browns_1"]} {"id": "RECIPE_1157", "question": "What is the best way to prepare the delicious Deep Sea Diver cocktail?", "provenance": [40749], "ground_truth": "Introduction: Deep Sea Diver (PG). this is a cocktail I've become quite fond of here lately. although it does go by the more adult rated name deep sea **x . Step 1: Ingredients. for this great drink you will need:midori/melon liquor blue curacao liquor amareto liquor sweet and sour mix7up/lemon lime soda (pop in Montana where the wifes from)cherries/fruit slices optional Step 2: Mixing. use 1/2 oz of melon liquor1/2 oz blue curacao1/2 oz amareto (maybe lil less) 1 1/2 oz sweet n sour mix top off with lemon lime soda (pop)garnish with choice of fruit and serve at chosen temperature I find room temp liquors and cold soda (pop) work great Step 3: Wrap Up. this is an easily altered drink for larger red solo cup sizes all you need to do is match the melon the blue curacao and the amaretto all the same amount then add that up (1oz of each is 3oz total) and add that amount of sweet n sour then top off with soda (pop) add ice and/or fruit and enjoy Step 4: Different Variation. I have dubbed thee Giraffe Pi$$!!!I swapped out the melon liquor and the blue curacao liquor for peach pucker and apple pucker for a tangy variation of the deep sea **x drink", "images_list": ["deep-sea-diver-pg_0", "deep-sea-diver-pg_1", "deep-sea-diver-pg_2", "deep-sea-diver-pg_3", "deep-sea-diver-pg_4"]} {"id": "RECIPE_1158", "question": "What\u2019s the best way to prepare jalapeno-infused salt for enhancing flavors in my dishes?", "provenance": [40750], "ground_truth": "Introduction: Jalapeno Salt. I've been obsessed with jalapeno infused food items for a while and finally got around to dehydrating some peppers. This salt will be amazing on popcorn, meats, in margaritas etc. Step 1: BoM. Dried JalapenosSea saltSomething to grind the jalapenos withAirtight storage container4 tablespoons of dried jalapeno powder to 1 cup of salt seems to work well for a mild flavor. Increase the amount of jalapeno depending on how much kick you want. Step 2: Grind. Grind the dry jalapenos into a powder. This can be done easily with a mortar & pestle. You can also add some salt to the mix and grind it with the jalapenos. Its okay if all of the pieces don't grind, small pieces add texture and more color. Step 3: Mix. Mix the ground jalapeno in with your salt. Really, you can just shake the jar. Step 4: Store. Store the mixture in an airtight container for about a week, shaking the salt daily to keep clumps from forming. The salt should last 2-3 months. ", "images_list": ["jalapeno-infused-salt_0", "jalapeno-infused-salt_1", "jalapeno-infused-salt_2", "jalapeno-infused-salt_3", "jalapeno-infused-salt_4"]} {"id": "RECIPE_1159", "question": "How should dried jalapenos be prepared before mixing them into 'jalapeno-infused-salt'?", "provenance": [40750], "ground_truth": "Dried jalapenos should be ground into a powder using a mortar & pestle. It's also acceptable to add some salt to the mix and grind it together, allowing for small pieces to remain for added texture and color.", "images_list": ["jalapeno-infused-salt_2"]} {"id": "RECIPE_1160", "question": "What are the essential steps to prepare delicious bacon cheddar bites for a gathering?", "provenance": [40751], "ground_truth": "Introduction: Bacon Cheddar Bites. These savory bite-sized snacks are a sure crowd pleaser during holiday parties and football games. Easy to make, they bake up crispy and delicious. Ingredients:1/2 cup cheddar cheese, grated 8 rashers bacon, cooked 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/2 tsp garlic powder 1 sheet puff pastry, thawed 2 tbsp Ba-Tampte or Dijon mustard 1 egg, beatenHelpful Gear:SilpatSharp knife**The better and sharper the knife, the easier it is to cut the bites thin Step 1: Divide . Divide a sheet of puff pastry in half. Lay the half sheets out side by side with the long edge facing you. Step 2: Top. Cover the puff pastry with mustard, leaving a long edge plain for at least an inch. Top mustard with bacon, then cheese, then sprinkle seasonings on top. Step 3: Seal. Brush the plain edge with the beaten egg and starting with the edge opposite the egg, roll up into a cylinder. Place the rolls in a refrigerator for 30 minutes to one day. If they refrigerate for a least a few hours, they will be much easier to cut thin. Step 4: Slice. Preheat oven to 400 degrees Fahrenheit. Using a very sharp knife, slice the rolls into rounds between a quarter and a half inch thick. Don't worry if they squish a little, they will round out a little when they bake. You should get between 40 and 50 rounds total. Step 5: Bake. Arrange the rounds on a Silpat-covered baking sheet and bake at 400 degrees Fahrenheit for about 15 minutes, or until just starting to brown. I like to serve mine with a selection of hot sauces.Enjoy!", "images_list": ["bacon-cheddar-bites_0", "bacon-cheddar-bites_1", "bacon-cheddar-bites_2", "bacon-cheddar-bites_3", "bacon-cheddar-bites_4", "bacon-cheddar-bites_5"]} {"id": "RECIPE_1161", "question": "What should you do to the rolls for 'Bacon Cheddar Bites' before slicing them, and how long should they be refrigerated for easier cutting?", "provenance": [40751], "ground_truth": "Before slicing the rolls for 'Bacon Cheddar Bites,' you should refrigerate them. They should be refrigerated for at least a few hours for easier cutting.", "images_list": ["bacon-cheddar-bites_3"]} {"id": "RECIPE_1162", "question": "What are the steps to create a delightful owl using cheese slices for a fun party treat?", "provenance": [40752], "ground_truth": "Introduction: How to Create an Owl Out of Cheese Slices.. If you are hosting a Halloween or wizard themed party, this adorable owl made out of cheese slices and a jumbo olive is sure to please your guests. Step 1: Ingredients:. 3 slices American cheese 4 slices Co-Jack cheese 2 slices Sharp Cheddar cheese 1 slice Provolone Cheese 2 jumbo black olives Special Equipment Needed: knife or kitchen shears round cookie cutters (1 1/2\", 2\", and 3\") optional: small oval and tear drop cookie cutters Step 2: Cutting the Cheese Slices Into Shapes. Use a knife or kitchen shears to cut a slight curve out of a slice of American cheese. Repeat with two more slices. Lay one slice with curve side down on your serving platter. Just above it lay two slices on top of each other with the curved side up. Cut two little ovals out of a slice of Cheddar cheese using a cookie cutter, knife, or kitchen shears and lay the ovals over the bottom curve to make the owl's feet. Use a 1 1/2\" round cookie cutter to cut three circles out of Co-Jack cheese. Set them in a row just above the feet. Step 3: Layering the Cheese Slices to Create the Owl. Cut three more circles of Co-Jack cheese and set them in a row just above the first row of circles. Cut 8 more circles of Co-Jack cheese. Then cut each of the circles in half. Begin layering them, offsetting the rows as you go to form the owl's feathers. Make four rows, with either three or four feathers. Step 4: Add Wings, Eyes, and Beak.. Cut a beak using a knife or a small tear drop cookie cutter. Set it just above the top layer of feathers. Use a 2\" round cookie cutter to cut two circles out of Provolone cheese. Set above and just over the top edge of the beak. Use a 3\" round cookie cutter to cut one circle out of Cheddar cheese. Cut the circle in half and attach at the sides of the owl for the wings. In order to get your olives to sit nicely on the cheese, cut off a slice on one side creating a flat surface. Set the olives on the Provolone cheese circles to create the pupils of the owl's eyes. Serve with crackers. You can make this edible art up to a day ahead of your party. Cover it tightly with plastic wrap and refrigerate. I would suggest you add the olive eyes just before serving.", "images_list": ["how-to-create-an-owl-out-of-cheese-slices_0", "how-to-create-an-owl-out-of-cheese-slices_2", "how-to-create-an-owl-out-of-cheese-slices_3", "how-to-create-an-owl-out-of-cheese-slices_4"]} {"id": "RECIPE_1163", "question": "What is the process for layering Co-Jack cheese slices to create the owl's feathers in the 'How to Create an Owl Out of Cheese Slices' recipe?", "provenance": [40752], "ground_truth": "To layer Co-Jack cheese slices for creating the owl's feathers in the 'How to Create an Owl Out of Cheese Slices' recipe, cut three more circles of Co-Jack cheese and place them in a row just above the first row of circles. Then, cut 8 more circles of Co-Jack cheese and slice each of these circles in half. Begin layering the halves, offsetting the rows to form the owl's feathers. You should aim to create four rows with either three or four feathers.", "images_list": ["how-to-create-an-owl-out-of-cheese-slices_3"]} {"id": "RECIPE_1164", "question": "What is the process for creating delicious homemade coconut oil chocolates that are sugar-free and low carb?", "provenance": [40753], "ground_truth": "Introduction: Homemade Coconut Oil Chocolates ~ Sugar-free and Low Carb!. \n These yummy chocolate nibs are a healthier alternative to traditional chocolate. They completely satisfy your chocolate cravings without sending your blood sugar through the roof, making them the perfect snack for low carb enthusiasts and people who have Diabetes or a gluten intolerance. I adapted this recipe from the good folks over at Natural Health Strategies. \u00a0I think they'll forgive me for the changes I made. ;-)Ingredients: 5 Tablespoons unsweetened Special Dark Cocoa Powder- may substitute Dutch-processed cocoa 5 Tablespoons (65 gms by weight)\u00a0Virgin Coconut oil- solid room temperature 5-7 Tablespoons granulated\u00a0\"equal measure\" Splenda- to taste. Yes, you can substitute with powdered sugar, but all bets are off the sugar-free, low carb table if you do. ;-) 1/2 teaspoon Vanilla extract- may substitute with Banana extract or? 2 Tablespoons sweetened Coconut flakes Tools:silicone candy mold or flexible Ice cube tray\u00a0Preparation:In a glass bow, use\u00a0a fork to\u00a0mix the cocoa, coconut oil and splenda\u200b together until thoroughly combined. It will be a thick paste. Stir in vanilla extract. Taste the mixture and add more splenda to taste. Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well. \u00a0For best results,\u00a0the\u00a0consistency of the chocolate mixture should be very\u00a0soft,\u00a0but not runny. If needed, microwave another 5 seconds.\u00a0Set aside.\u00a0\u00a0 Pinch a small amount of flaked coconut into\u00a0each candy pocket of the mold. Spoon the chocolate mixture over the flaked coconut. Refrigerate for 30\u00a0minutes or until completely solidified. Pop the chocolates out of the mold and ENJOY!\u00a0P.S.\u00a0 There are so many ways to customize these chocolates, I can't count 'em all. ;-) Chopped nuts, dried fruit, flavored oils etc. There are also different brands of sugar substitute to suit your taste. Experiment at will! \u00a0 Be sure to keep these chocolates refrigerated, as they are best served cold. \u00a0My family is already on batch number 3 (with chopped craisins!) because there is no such thing as too much chocolate. \u00a0I'm hiding a few several\u00a0pieces in the crisper drawer before they disappear! ;-)", "images_list": ["homemade-coconut-oil-chocolates-sugar-free-and-l_0"]} {"id": "RECIPE_1165", "question": "After mixing the cocoa, coconut oil, and Splenda for the 'Homemade Coconut Oil Chocolates,' what should you do next to ensure the mixture reaches the desired consistency?", "provenance": [40753], "ground_truth": "After mixing the cocoa, coconut oil, and Splenda together, you should microwave the ingredients for 5 seconds, then stir. If necessary, microwave for an additional 5 seconds to ensure the mixture is very soft, but not runny.", "images_list": ["homemade-coconut-oil-chocolates-sugar-free-and-l_0"]} {"id": "RECIPE_1166", "question": "What\u2019s the overall process for creating a delightful chocolate cream brioche that resembles a lion?", "provenance": [40754], "ground_truth": "Introduction: Chocolate Cream Brioche (How to Make Lion Bread). Fun brioche to make for your kids and their friends. The lion's mane itself makes 16 servings :) And if you'd like to make cookies and cream instead chocolate cream as the filling, check out the note! Step 1: Base Ingredients and Method. 1 C lukewarm milk2 tsp active dry yeast 1 tbsp each of sugar and flour 3 1/2 c AP flour a pinch of salt 1/3 c sugar2 yolks 3 heaping tbsp butter (sometimes I add 5 tbsp, for more buttery result), room temperature Mix milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your yeast is still good, even 5 minutes it will be bloomed already. Mix flour, salt, and sugar. Make a well in the center, add in yolk, butter, and pour in yeast mixture. Mix with either wooden spoon or your hands. Knead and let rest covered in warm place for 20 minutes.Filling:250 g cream cheese spread1 c oreo crumbs (or chocolate cookie crumbs) - store bought3 tbsp chocolate sauce (for ice cream topping)Mix all wellAdditional2 chocolate chips for eyesmore chocolate chips to be melted for a smile Step 2: Lion Bread Method. Divide dough into 5 portions where each portion would make nose, ears, mouth, face, and maneFill each portion for nose, mouth and face with filling and shape into nose, mouth and faceRoll flat portion for ears, and with round cutter, make a pair of earsAdd the left over dough from ears to mane portion, knead to logRoll flat the log to rectangle and spread the rest of the filling Roll again into a log and slice with a knife as shown on pictureMeet the two end sides of the sliced log and shape a ring, and place it on baking sheetPlace the face, mouth, nose and ears, making a lion facePlace to chocolate chips as eyes Bake on preheated 350 F for 25-30 minutesTake out from oven and let cool to room temperature before piping a smile Enjoy~NOTE: for cookies and cream filling, omit chocolate sauce. Spread cream cheese and sprinkle with oreo crumbs (preferable homemade instead store bought as the bought one usually is very fine compares to the homemade one)", "images_list": ["chocolate-cream-brioche-how-to-make-lion-bread_0", "chocolate-cream-brioche-how-to-make-lion-bread_1", "chocolate-cream-brioche-how-to-make-lion-bread_2"]} {"id": "RECIPE_1167", "question": "After preparing the filling and shaping the dough into a lion's features for 'Chocolate Cream Brioche (How to Make Lion Bread),' what should you do next?", "provenance": [40754], "ground_truth": "After preparing the filling and shaping the dough into the lion's features, you should place the face, mouth, nose, and ears onto the dough shaped into a ring. Then, bake it in a preheated oven at 350\u00b0F for 25-30 minutes.", "images_list": ["chocolate-cream-brioche-how-to-make-lion-bread_2"]} {"id": "RECIPE_1168", "question": "What\u2019s the best way to whip up a refreshing limey lemonade without using a juicer?", "provenance": [40755], "ground_truth": "Introduction: Limey Lemonade Without a Juicer. \n What's a better drink on a hot day than lemonade! This recipe is an easy one with immediate results. All you need is:\u00a0\n\t\tblender\n\t\tcolender\n\t\tone lemon\n\t\tone lime\n\t\t1/4 cup of granulated sugar\n\t\t2.5 cups of cold water Step 1: Squeeze With Ease. \n If you are like me and can't find your juicer, then use this easy trick to juice your lemon and lime.\u00a0\n\t\tPeel out the inside of the fruit.\u00a0\n\t\tPut the fruit middle in the blender and puree for about 30 seconds.\u00a0\nYour result will be very pulpy juice with the seeds, but don't worry we will fix this in Step 3.\u00a0\n Step 2: Water and Sugar. \n In your blender:\n\n\t\tAdd 2.5 cups of cold filtered water and add 1/4 cup of sugar as well.\u00a0\n\t\tHave the blender mix the ingredients for 30 seconds.\u00a0\n\t\tLet the mixture settle for about 5 minutes before going to the next step.Note: Foam at the top of this mixture will be strained out in the next step.\u00a0 Step 3: Separate the Solids From the Liquids. \n So this set up will depend on what kind of colender you have. But basically you just:\n\n\t\tPut the colender on top of the final juice pitcher like the picture shows.\n\t\tSlowly pour the lemonade from the blender into the coldener which will go into the pitcher. Note: If you don't have a colender that rests stably on the lemonade pitcher, then you might want to have a helper hold the contraption in place while you pour.\u00a0\nEnjoy with some ice cubes and lemon and lime wedges for decoration!\n ", "images_list": ["limey-lemonade-without-a-juicer_0", "limey-lemonade-without-a-juicer_1", "limey-lemonade-without-a-juicer_2", "limey-lemonade-without-a-juicer_3"]} {"id": "RECIPE_1169", "question": "In the recipe for 'Limey Lemonade Without a Juicer,' how should you combine the water and sugar, and why is it necessary to let the mixture settle?", "provenance": [40755], "ground_truth": "To combine the water and sugar for 'Limey Lemonade Without a Juicer,' you need to add 2.5 cups of cold filtered water and 1/4 cup of sugar to your blender, mixing them for 30 seconds. Letting the mixture settle for about 5 minutes is necessary to allow foam to rise to the top, which will be strained out in the next step.", "images_list": ["limey-lemonade-without-a-juicer_2"]} {"id": "RECIPE_1170", "question": "What\u2019s the best way to whip up a batch of homemade buttercream icing for my baked goods?", "provenance": [40756], "ground_truth": "Introduction: Homemade ButterCream Icing. Homemade ButterCream Icing that can be used for piping, decoration, cupcake filling, sandwiched between two treats, or just as a cupcake/cookie topping. This is a simple and delicious recipe for a\u00a0classic icing. Step 1: Start With Gathering All Your Ingredients.... You will need: ~1 cup of softened butter ~1 teaspoon of vanilla extract ~3 cups confectioners sugar ~4-6 tbs. of heavy cream or milk (depending on how thick you want the icin This recipe is enough for 24 cupcakes If you need a larger amount of icing, simply double the recipe, and so on... Step 2: Whip the Butter. Beat\u00a0the cup of softened butter until fluffy,\u00a0in a large mixing bowl.\u00a0 Step 3: Slowly Add Confectioners' Sugar. Slowly add the confectioners' sugar into the whipped butter, about 1/2 - 1 cup at a time. Step 4: Add Other Ingredients.... When the the ingredients in the mixing bowl begin to look powdery (not as creamy), add vanilla extract, and 1-3 tbs. of heavy cream or milk depending on the consistancy you want. Continue to slowly add the silfted confectioners' sugar and heavy cream or milk until you have desired amount and consistancy. Step 5: Optional.... If you want your icing to be colored simply add 1+ drops of desired food coloring.", "images_list": ["homemade-buttercream-icing_0", "homemade-buttercream-icing_1", "homemade-buttercream-icing_2", "homemade-buttercream-icing_3", "homemade-buttercream-icing_4", "homemade-buttercream-icing_5"]} {"id": "RECIPE_1171", "question": "How should the butter be prepared before adding other ingredients when making 'Homemade Buttercream Icing'?", "provenance": [40756], "ground_truth": "To make 'Homemade Buttercream Icing,' the butter should be beaten until fluffy in a large mixing bowl.", "images_list": ["homemade-buttercream-icing_2"]} {"id": "RECIPE_1172", "question": "What is the overall process for creating a delicious poteca bread with its delightful walnut filling?", "provenance": [40757], "ground_truth": "Introduction: Poteca Bread. Poteca is a sweet dessert bread with a tasty walnut and brown sugar filling.\u00a0 Traditionally it is made in a roll format but I prefer to make it into a spiral loaf instead.\u00a0 Step 1: Dough Ingredients. 1 pkg dry yeast\n1 and a half cups warm water\n1/2 cup good honey\n1 and a half teaspoons salt (opt)\n2/3 cup butter or margarine\n2 eggs\n1 cup lukewarm mashed potatoes( no lumps)\n7 to 8 cups flour Step 2: Making the Dough. Dissolve yeast in warm water in large mixing bowl.\nStir in honey, butter or margarine, eggs, potatoes and 4 cups of flour.\nBeat until smooth.\nAdd remaining flour, adding additional if necessary to make dough easy to handle, but not too dry. This is a pastry dough, the lighter it is the better.\nTurn dough onto lightly floured surface; knead until smooth and elastic, about 5 - 10 mins.\nPlace in oiled bowl ( any vegetable oil), turn greased side up. Cover tightly, let rise in refrigerator overnight (at least eight hours.\nDough will keep in refrigerator for up to seven days if kept tightly wrapped.\nThis batch of dough makes four loaves of Poteca, or one huge one. Step 3: Making the Filling. 4 cup very finely chopped walnuts\n1 cup packed brown sugar\n8 tablespoons butter or margarine, soft\n4 egg\n1 teaspoon vanilla\n1 teaspoon lemon extract (opt) Step 4: Putting It All Together. Roll dough into rectangle, approx 15 by 10 inches, on lightly floured surface.\nMix the walnuts, brown sugar, butter, the eggs, vanilla and lemon extract (opt). Spread mixture evenly over rectangle to within 1\" of edges.\nRoll up gently, like a jelly roll, beginning at one of the long sides. Moisten ends with water; pinch dough to roll to seal.\nStretch and shape until even.\n(optional) Curl into snail shape, tucking end underneath.\nPlace Poteca seam side down on parchment paper covered or lightly buttered square baking pan.\nCover; let rise in warm place until double in bulk; about 1 and a half hours. ( Dough is ready when indentation remains when touched.) Step 5: Baking. Heat oven to 375 degrees.\nBake until Poteca is brown, 30 to 35 mins.\nWhile warm, brush outside with butter or margarine.", "images_list": ["poteca-bread_0", "poteca-bread_1", "poteca-bread_2", "poteca-bread_3", "poteca-bread_4", "poteca-bread_5"]} {"id": "RECIPE_1173", "question": "What key steps are involved in preparing the dough for Poteca Bread, and what should you do with it after kneading?", "provenance": [40757], "ground_truth": "To prepare the dough for Poteca Bread, you should dissolve yeast in warm water, stir in honey, butter or margarine, eggs, potatoes, and flour until smooth. After kneading the dough until it is smooth and elastic, place it in an oiled bowl, turn greased side up, cover tightly, and let it rise in the refrigerator overnight.", "images_list": ["poteca-bread_2"]} {"id": "RECIPE_1174", "question": "In the recipe for 'homemade Ardennes p\u00e2t\u00e9,' what steps should be taken with the shallots and garlic before they are combined with the meat?", "provenance": [40758], "ground_truth": "In the recipe for 'homemade Ardennes p\u00e2t\u00e9,' the shallots and garlic should be cleaned, chopped as finely as possible, glazed in some of the butter, and then set aside to cool.", "images_list": ["homemade-ardennes-pate_3"]} {"id": "RECIPE_1175", "question": "In Step 3 of making 'droplets-1,' what should you do with the pastry after you have sprinkled sugar and cinnamon on it?", "provenance": [40759], "ground_truth": "After sprinkling sugar and cinnamon on the pastry in Step 3 of making 'droplets-1,' you should take one side of the pastry and carefully roll it towards the center, stopping at the half-way mark, and then repeat this with the other side.", "images_list": ["droplets-1_3"]} {"id": "RECIPE_1176", "question": "What\u2019s the best way to prepare BBQ Feta Cheese for a barbecue gathering?", "provenance": [40760], "ground_truth": "Introduction: BBQ Feta Cheese . This is a recipe for BBQ Feta Cheese. Perfect to prepare in advance and bring it to the next barbecue. Step 1: What You Need. Here is what you need:- one feta cheese- salt- pepper- paprika powder- curry powder- two bay leafs- tin foil- olive oil Step 2: Salt and Pepper. Lay the feta cheese on a piece of tin foil. The foil should be big enough to wrap the feta in it.Sprinkle salt and pepper onto the feta cheese. Step 3: Cut. Cut the cheese into squares. Make sure that you don\u00b4t cut the tin foil. If that happens you need a second layer of foil to make sure that your cheese doesn\u00b4t leak. Step 4: Spices. Now put some spices onto the feta cheese. I used paprika and curry powder. *If you have other spice mixes that can be used you can write them into the comment section.Now add a drizzle of olive oil and top it with your bay leafs. Step 5: Wrap It!. Now warp your feta cheese into the tin foil. Lay it onto the barbecue for about 10 minutes and the cheese starts to melt. There you go - BBQ Feta Cheese!", "images_list": ["bbq-feta-cheese_0", "bbq-feta-cheese_2", "bbq-feta-cheese_3", "bbq-feta-cheese_4", "bbq-feta-cheese_5"]} {"id": "RECIPE_1177", "question": "In the 'BBQ Feta Cheese' recipe, what spices and additional ingredients should be added to the feta cheese to enhance its flavor after cutting it into squares?", "provenance": [40760], "ground_truth": "After cutting the cheese into squares in the 'BBQ Feta Cheese' recipe, you should put some spices onto the feta cheese, specifically paprika and curry powder. Additionally, a drizzle of olive oil should be added and topped with bay leaves.", "images_list": ["bbq-feta-cheese_4"]} {"id": "RECIPE_1178", "question": "What ingredients are included in the mixed-up medley for the 'Superfood Transformation' recipe, and what are the baking temperature and duration?", "provenance": [40761], "ground_truth": "The mixed-up medley for the 'Superfood Transformation' recipe includes red grapefruit, ginger, buckwheat honey, Portobella mushrooms, fennel wispy fronds, garlic, beets, cumin, fennel bulb, green apple, and nutmeg. It should be baked at 375 F for about 45 minutes.", "images_list": ["superfood-transformation_3"]} {"id": "RECIPE_1179", "question": "What is the process for creating a delicious Elvis-inspired pizza featuring his favorite ingredients?", "provenance": [40762], "ground_truth": "Introduction: The Pi of Elvis. Elvis's favorite sandwich was peanut butter, jelly, banana and bacon. Why not in a Pi. Or should I say a pizza Pi.\nStart with a pizza dough. The store bought refrigerator type works well and is easy. Spread on peanut butter. Crunchy or creamy. Your choice. Then jelly and lastly bacon crumbles. Bake at 400 degrees until brown. As soon as done top with sliced banana. Many people look at me weird. But after one slice they are hooked. Give it a try. It's great.", "images_list": ["the-pi-of-elvis_0"]} {"id": "RECIPE_1180", "question": "What specific steps should I take to prepare the pizza dough for 'The Pi of Elvis' before baking it, and what temperature should I set the oven to?", "provenance": [40762], "ground_truth": "To prepare the pizza dough for 'The Pi of Elvis,' start with a store-bought refrigerator-type pizza dough. Spread peanut butter on top, followed by jelly, and then sprinkle bacon crumbles. The oven should be preheated to 400 degrees for baking.", "images_list": ["the-pi-of-elvis_0"]} {"id": "RECIPE_1181", "question": "What is the best way to whip up a delightful Chocolate Fudge Oreo Lovers Milkshake at home?", "provenance": [40763], "ground_truth": "Introduction: Chocolate Fudge Oreo Lovers Milkshake. How to make a delicious Chocolate Fudge Oreo Milkshake YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8ML...Twitter: https://twitter.com/FactoryTreatInstagram: https://instagram.com/treat.factory/Tumblr: http://treatfactory.tumblr.com/Facebook: https://www.facebook.com/pages/Treat-Factory/1594... Step 1: Chocolate Fudge Sauce. 235ml / 1 Cup Double Cream 100g / 1/2 Cup Light Brown Sugar200g / 1 and 1/4 Cup Dark Chocolate 1tbsp ButterPinch of Salt 1tsp Vanilla ExtractHeat up the double cream in a saucepan. Add in the sugar and stir well. Next, pour in the dark chocolate and mix together. Finally add the butter, salt and vanilla. Step 2: Milkshake. 12 Oreo Cookies 6 Scoops of Vanilla Ice Cream355 / 2 and 1/2 Cups MilkAdd the Oreo cookies, ice cream and milk to a blender and pulse until all the ingredients have combined. Step 3: . Double cream Whip up some double cream and create your milkshake. Step 4: Enjoy . ", "images_list": ["chocolate-fudge-oreo-lovers-milkshake_0", "chocolate-fudge-oreo-lovers-milkshake_1", "chocolate-fudge-oreo-lovers-milkshake_2", "chocolate-fudge-oreo-lovers-milkshake_3", "chocolate-fudge-oreo-lovers-milkshake_4"]} {"id": "RECIPE_1182", "question": "What ingredients do I need to make the chocolate fudge sauce for the 'Chocolate Fudge Oreo Lovers Milkshake,' and what steps should I follow to prepare it?", "provenance": [40763], "ground_truth": "To prepare the chocolate fudge sauce for the 'Chocolate Fudge Oreo Lovers Milkshake,' you'll need 235ml (1 Cup) of Double Cream, 100g (1/2 Cup) of Light Brown Sugar, 200g (1 and 1/4 Cup) of Dark Chocolate, 1 tbsp of Butter, a Pinch of Salt, and 1 tsp of Vanilla Extract. Begin by heating the double cream in a saucepan, then add the sugar and stir well. Next, pour in the dark chocolate and mix until combined. Finally, add the butter, salt, and vanilla to complete the sauce.", "images_list": ["chocolate-fudge-oreo-lovers-milkshake_1"]} {"id": "RECIPE_1183", "question": "What\u2019s the best way to whip up some delicious gluten-free crepes that are both sugar-free and dairy-free?", "provenance": [40764], "ground_truth": "Introduction: Gluten Free Crepes (sugar Free and Dairy Free). Hi everyone! Today I bring you a very versatile recipe! One of my sisters is gluten, lactose, fructose and sorbitol intolerant, so this crepes are a staple in our kitchen! You can make them sweet or savory, and they go well with everything! Also, these are super (like super SUPER) quick to make. I hope you enjoy them! Step 1: The Recipe!. The recipe calls for the following ingredients to make about 8-10 crepes:- 3tbsp white rice flour- 1tbsp glutinous rice flour (sweet rice flour)- 2 eggs- 1c of Gluten free oat drink (or any other vegetable drink)- 3tbsp of dextrose or rice syrup (if you want them sweet; also add 1 vanilla bean scraped)- A pinch of saltYou will also need:- A small frying pan- Vegetable oil- Spatula- A mixing bowlFollow this steps and you will be good to go!- First, in the mixing bowl, whisk together the rice flour, glutinous rice flour and salt (and dextrose/rice syrup if you make the crepes sweet). Then, add the eggs and mix until combined. Gradually add in the and oat drink, stirring to combine. Make sure there are no lumps of dry ingredients remaining.- Heat the lightly oiled frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Then, cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Every time you make a new crepe, you must add a dot of olive oil onto the frying pan to avoid the crepe from sticking.And that's it! Was it simple, wasn't it? I hope you like this super versatile recipe! And Thank you for reading!", "images_list": ["gluten-free-crepes-sugar-free-and-dairy-free_0", "gluten-free-crepes-sugar-free-and-dairy-free_1"]} {"id": "RECIPE_1184", "question": "What are the initial steps to prepare the batter for 'Gluten Free Crepes (sugar Free and Dairy Free)', including the necessary ingredients and mixing methods?", "provenance": [40764], "ground_truth": "To prepare the batter for 'Gluten Free Crepes (sugar Free and Dairy Free),' first, whisk together the rice flour, glutinous rice flour, and salt in a mixing bowl. Then add the eggs and mix until combined. Gradually add in the oat drink, stirring to combine and ensuring there are no lumps of dry ingredients remaining.", "images_list": ["gluten-free-crepes-sugar-free-and-dairy-free_1"]} {"id": "RECIPE_1185", "question": "After pouring the batter into the pans for the heart-shaped cake in 'Cake Decorating With Fondant,' how long should the cake be baked?", "provenance": [40765], "ground_truth": "After pouring the batter into the pans for the heart-shaped cake in 'Cake Decorating With Fondant,' the cake should be baked for 30 minutes.", "images_list": ["cake-decorating-with-fondant-heart-shaped-cake_10"]} {"id": "RECIPE_1186", "question": "What\u2019s the best way to prepare delicious grilled peaches for a summer treat?", "provenance": [40766], "ground_truth": "Introduction: Grilled Peaches. These peaches are a wonderful treat. They're easy to make and very delicious.Note: Runner-up in the BBQ PDQ contest. Thanks for the votes, everyone! Step 1: Another Option. Apparently, it is also good to put some balsamic vinegar on them and grill them. If you want to do that, skip ahead to the grilling step. Step 2: Ingredients and Tools. \n This is what you'll need:1/4 cup brown sugar2 tablespoons brandy1 tablespoon lemon juice1 teaspoon ground cinnamon3 ripe medium peaches, washedA grillA large Ziploc bagIce cream (optional)Once you have these, continue. Step 3: Marinading. Cut the peaches in half and remove the pits. Put everything in the bag. Let it set for 30 minutes.Mix it up a bunch in the process. Step 4: Grilling. Place the peaches cut-side down on the grill for six minutes.You may want to pour the rest of the marinade on them.Then flip them for another six minutes. You are done!I eat them with ice cream. They go well together.", "images_list": ["grilled-peaches_0", "grilled-peaches_2", "grilled-peaches_3", "grilled-peaches_4"]} {"id": "RECIPE_1187", "question": "What steps should I follow to prepare peaches for grilling in the recipe for 'Grilled Peaches'?", "provenance": [40766], "ground_truth": "To prepare peaches for grilling in the recipe for 'Grilled Peaches,' first, cut the peaches in half and remove the pits. Then, place the peaches along with the marinade ingredients into a large Ziploc bag and let them marinate for 30 minutes, mixing the contents periodically.", "images_list": ["grilled-peaches_3"]} {"id": "RECIPE_1188", "question": "What\u2019s the best way to create spooky tortilla chips for a Halloween celebration?", "provenance": [40767], "ground_truth": "Introduction: Spooky Tortilla Chips. It's almost Halloween and Halloween Party time! \u00a0If you're like me, you have a bunch of cookie cutters but you never make cut out cookies. \u00a0 These chips are an easy way to use those cookie cutters and make some chips that really stand out. \u00a0These little ghosts and bats are an excellent way to enjoy your favorite dip, and are delicious all on their own. \u00a0All you need are some flour tortillas, cooking spray and some garlic salt and you're ready to begin! Step 1: Ingredients. Flour tortillas Cooking Spray Garlic Salt Step 2: Cut Out Your Favorite Shapes. I layered two tortillas on top of each other to make it go quicker. \u00a0Two burrito sized tortillas make enough ghosts and bat to fit on one half sheet pan.\u00a0 As you cut out each shape, place it on a silpat mat lined tray for easy clean up, or you can use parchment paper. Don't forget to save those scraps, they're just as delicious as chips too. Step 3: Spray and Season. Lightly mist your chips and sprinkle with seasoning. \u00a0You don't have to put a lot of seasoning on to make these delicious. Step 4: Bake at 350. Bake at 350 for a total of 15-17 minutes. \u00a0You will need to turn them mid cooking, and you may wish to spray again and add more seasoning. \u00a0I made a second batch and it was fine to skip this step but they do turn out a bit more delicious with seasoning on both sides. I baked for 7 minutes and then 7 minutes again. \u00a0They looked a little pale so I added 3 minutes. \u00a0 I think they got a wee bit brown so I'm guessing a perfect time is somewhere between 15-17 minutes. Step 5: Serve and Enjoy. Put a dollop of french onion dip or hummus on a plate and stand up a ghost in the middle of it, add other ghosts and bats to your heart's desire and enjoy a wonderful treat. You can use the scraps you saved to make a \"cooks treat\" which is basically a batch of yummy odd shapes for yourself, or do what I did and call them \"damask chips\" and serve them anyway, since you cut two tortillas together there are a lot of shapes that pair together well. I hope you'll try this Halloween treat at your Halloween party. \u00a0You can use your imagination and a knife to cut out other shapes, such as gravestones or owls in trees to make a spooky grave yard over your 7 layer dip! Happy Halloween!", "images_list": ["spooky-tortilla-chips_0", "spooky-tortilla-chips_1", "spooky-tortilla-chips_2", "spooky-tortilla-chips_3", "spooky-tortilla-chips_4", "spooky-tortilla-chips_5"]} {"id": "RECIPE_1189", "question": "What\u2019s the best way to prepare delicious Butterfinger Bars from scratch?", "provenance": [40768], "ground_truth": "Introduction: How to Bake Butterfinger Bars. How to make the best Butterfinger Bars for all occasions.By: Kathryn Franc, Shelby Montgomery, Arthur Luoto, and Daniel SpradlinThe following recipe will make about 32 Butterfinger Bars.List of Ingredients Layer 1:2 square unsweetened chocolate \u2153 cup butter 1 cup sugar 2 eggs \u00be cup flour \u00bd tsp baking powder \u00bd tsp salt Layer 2:\u00bc cup butter 2 Tablespoons cream 1 tsp vanilla 2 cups powdered confectioners sugar Layer 3:1 square unsweetened chocolate 1 tablespoon butterMaterials Needed:sifter 8 inch square pan spatula two bowls two frying pans (May also use the Microwave for these steps).Warning Contains Butter, Eggs, Wheat, and Chocolate Food Allergies Step 1: Layer 1. Total Time: 1 hr 15 min, (Prep. Time 15 min, Bake 30 min, Cool 30 min.)1. Heat oven to 350 degrees F.2. Grease 8 inch pan Alternatively, line an 8 inch pan with aluminum foil3. Add 2 squares of unsweetened chocolate and \u2153 cup of butter to a frying pan 4. Melt over hot water.Alternatively, add 2 squares of unsweetened chocolate and \u2153 cup of butter to a microwave-safe bowl. Place bowl in the microwave. Set Microwave on medium power for 1 to 1\u00bd minutes.5. Beat in 1 cup of sugar and 2 eggs with the melted chocolate and butter in a mixing bowl.6. Mix \u00be cup of flour, \u00bd tsp. of baking powder, and \u00bd tsp. of salt together in a separate bowl.Use a sifter for better consistency 7. Add flour, baking powder, and salt mixture to the bowl with sugar, eggs, chocolate, and butter.8. Stir until smooth9. Pour mixture into 8 inch greased pan.10. Bake 30-35 minutes.The layer is done baking when a brown crust appears. Below is an example 11. Cool for 30 minutes 12. Wait for layer 1 to cool before starting layer 2 Step 2: Layer 2 . Total Time: 55 min, (Prep: 10 min, Cool: 45 min)1. Brown \u00bc cup of butter over medium heat in frying pan. (Heat the butter until it starts to get a brown color to it)2. Blend in 2 tablespoons of cream and 1 tsp of vanilla.3. Mix in 2 cups of powdered confectioners sugar 4. Spread evenly over layer 1 5. Leave cool for 45 minutes 6. Wait for layer 2 to cool before starting layer 3 Step 3: Layer 3. Total Time: 1 hr. (Prep: Time 10 min, Cool: 50 min.)1. Melt 1 square of unsweetened chocolate and 1 tablespoon of butter in frying pan.Alternatively unsweetened chocolate and butter can be melted in the microwave.2. Spread a very thin layer over icing.3. Let sit and cool to room temperatureNow you have completed your bar cookies so eat and enjoy!", "images_list": ["how-to-bake-butterfinger-bars_0"]} {"id": "RECIPE_1190", "question": "How should I melt the chocolate and butter while making 'Butterfinger Bars,' and what is the baking time for Layer 1?", "provenance": [40768], "ground_truth": "To make 'Butterfinger Bars,' you can melt the chocolate and butter by adding 2 squares of unsweetened chocolate and \u2153 cup of butter to either a frying pan over hot water or a microwave-safe bowl in the microwave for 1 to 1\u00bd minutes on medium power. Layer 1 should be baked for 30-35 minutes until a brown crust appears.", "images_list": []} {"id": "RECIPE_1191", "question": "What\u2019s the best way to prepare delicious Indian chicken fries for an evening snack or iftar?", "provenance": [40769], "ground_truth": "Introduction: 3 Indian Chicken Fries ( As Evening Snack / Iftar Snack ) or ( Lunchbox or Dinner Ideas With Wrap/burger/sandwich ) . Here is 3 delicious Indian-style chicken fries .. enjoy as snack or make a tasty dinner or lunchbox meal with wraps/burger/sandwich .. enjoy :)I have added the 3 recipes in 3 steps .. Let's begin :) Step 1: Recipe #1 - Chicken Popcorn. Ingredients: ( for #1 Chicken popcorn )2 \u2013 boneless chicken breasts (cut into small pieces ) 1 tsp \u2013 lemon juice2 tsp \u2013 ginger-garlic paste 1 tbsp \u2013 coriander leaves (chopped) salt \u2013 1 tsp ( or to taste ) oil \u2013 for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp \u2013 chilli powder, 1 tsp \u2013 coriander powder, 1 tsp \u2013 fennel powder, 1/2 tsp \u2013 pepper powder To dip chicken before frying: 1/4 cup \u2013 flour (plain flour/ maida ) 1/3 cup \u2013 waterMethod:Step 1) Get ready with all the ingredientsStep 2) Heat enough oil for deep frying ..Step 3) Marinate chicken pieces with lemon, salt, spice powders, ginger-garlic paste, coriander leaves ..Step 4) Mix 1/4 cup of flour in 1/2 cup of water and pour into the marinated chicken pieces and mix well ..Test the oil, by frying 1 piece ( it should sizzle when you drop)Step 5) Fry the chicken in small batches until golden orange and remove to a paper towel ..( Keep turning them and fry until golden ) .. Step 6) Once they are golden orange, take them out ..enjoy with your favourite sauce ! :)Baked version ( of chicken popcorn )For a healthy baked version: Grease a glass tray or foil with oil .. arrange the marinated chicken pieces.. Bake at 200C / 400F for 15 \u2013 20 minutes or until golden ..Dinner and Lunchbox ideasRoti wrap: ( You can make with any flatbread )Take 1 roti / chapati or any flatbreadAdd a tbsp of tomato sauce or ketchup in the centre ( like a line )Place some lettuce ( on the sauce )add 2 tbsp of mix of onion, green apple, cucumber and mashed avocado ( guacamole )add some chicken popcornadd more sauce or ketchup ..wrap ( by folding the bottom of flatbread first, then fold the sides in..)( wrap the bottom-half with foil to prevent spilling ) .. and enjoy as dinner or pack for lunch ( great option for kids and office lunch ideas )To make grilled chicken sandwich:Preheat the grill and arrange the breadadd some mix of chopped onion, green apple, cucumber, mashed avocado ( guacamole)..add some chicken popcorn, ketchup and chilli sauce .. ( You can vary the taste by adding tomato slices, avocado, onion and cheese for rest of the sandwich )Top with bread ..Spread some butter on topGrill for 3 minutes or ( as per grill instructions )..once ready take them out and enjoy !Tips:For the guacamole:Into a bowl, add 1 ripe avocado and mash ..add 1/4 cup of chopped onion, 1/2 cup of chopped cucumber, 1/2 cup of chopped green appleadd 1 crushed garlic, 1/4 tsp salt,1 tbsp chopped coriander leaves and 1 tsp lemon juicemix mix .. guacamole ready ! .. this is perfect for salads, wraps and sandwiches ! Step 2: Recipe #2 - Chicken Finger Fries. Ingredients: ( for #2 - Chicken finger fries )500 gms / 1 lb \u2013 chicken mince 1 tsp \u2013 lemon juice2 tsp \u2013 ginger-garlic paste1/4 cup \u2013 onion (finely chopped) 1 tbsp \u2013 coriander leaves (chopped) salt \u2013 1 tsp ( or to taste ) oil \u2013 for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp \u2013 chilli powder 2 tsp \u2013 coriander powder, 1 tsp \u2013 cumin powder 1/2 tsp \u2013 pepper powder To coat chicken before frying: 1 \u2013 egg (beaten) 1 cup \u2013 bread crumbs ( use as needed )Method:Step 1) Get ready with all the ingredientsStep 2) Marinate chicken mince with salt, spice powders, lemon, onion, coriander leaves & ginger-garlic paste. After mixing, add a tbsp of oil and coat well..Step 3) Grease your palms and shape into 4 inch rolls ..Step 4) Beat 1 egg and coat the chicken ..Step 5) Coat the chicken with bread crumbs ..Step 6) Heat oil on medium-high and deep fry until golden.. ( once you drop in oil, it will slowly rise up and starts floating .. now keep rolling and fry them until evenly golden ) ..Step 7) Once golden brown, take them out .. enjoy with ketchup & green chutney note: You can also bake these for a healthy version. ( To bake, preaheat oven to 200C/ 375 F .. grease a tray or foil, place the chicken fingers on greased tray and coat in that oil.. Bake until golden for 20 minutes .. ( while baking, after 10 minutes, you can flip them and bake for another 10 minutes for even baking )..Dinner & Lunchbox ideaRoti wrap: ( You can use roti / chapati / kuboos / pita bread / any flatbread )Take 1 roti ( or any flatbread )Add some ketchup and green chutney in the centre ( like a line )Arrange baby spinach or lettuce in the centre ( like a line )Place chicken fingersMore green chutneyplace 2 or 3 cucumber slices and carrot slicesadd some yogurt and green chutney saucewrap .. ( start by folding bottom first, then the sides ).. wrap (the bottom half) with foil to prevent spilling.. and enjoy as dinner or pack for kids lunchbox or office takeaway !Chicken Buns : ( Using hot dog buns )Take the bottom of bun, and spread some ketchup and mayonnisePlace some lettuce or baby spinachPlace cheese slicekeep 2 or 3 chicken finger frieskeep onion slices and cucumber slices.. and red chilli saucetop with bun !.. and enjooooy ! .. ( wrap with foil and eat for dinner or pack for kids lunchbox or office takeaway ).. Step 3: Recipe #3 - Chicken Potato Patty (cutlet). Ingredients: ( for #3 Chicken potato patty/cutlet )500 gms / 1 lb \u2013 chicken mince 3 \u2013 boiled potatoes ( peeled & mashed ) 1/2 cup \u2013 green peas 1 tsp \u2013 lemon juice 2 tsp \u2013 ginger-garlic paste 1/4 cup \u2013 spring onion / green onion (finely chopped)1 \u2013 chilli (red or green) (finely chopped) salt \u2013 1 tsp ( or to taste ) oil \u2013 for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp \u2013 chilli powder 2 tsp \u2013 coriander powder, 1 tsp \u2013 fennel powder 1/2 tsp \u2013 pepper powder To coat chicken before frying: 1 \u2013 egg (beaten) 1 cup \u2013 bread crumbs ( use as needed )Method:Step 1) Get ready with all the ingredientsStep 2) Marinate chicken with mashed potato, spices, lemon green onion, chilli, ginger-garlic paste and peas .. ( make like a dough, .. add a tbsp of oil and coat well ) ..Step 3) Take a small amount of chicken mix and shape it into a round patty or cutlet ..Step 4) Coat or dip in beaten egg ..Step 5) Coat with bread crumbs and place on a plate ..note: You can also fry or bake without the egg & bread crumbs ..Step 6) Heat oil and deep fry the patties/cutlet until golden .. keep turning and fry until goldenStep 7) Once they are golden brown, take them out .. ( You can also bake these for a healthy version, .. Arrange on greased tray or foil and coat with some oil.. bake at 200C / 375 F for 20 minutes or until golden .. )Enjoy with your favourite sauce ! .. goes well with sweet chilli sauce, mayonnise, green chutney, ketcup .. and your choice too :)Dinner or lunchbox idea Chicken Burger: ( Use burger buns to make this )Take the bottom of burger bunSpread some green chutney sauce ( or ketchup or any sauce )Place some lettucePlace 2 chicken pattiesAdd some ketchup, mayonnise and a cheese slice ( or more if you like a slice of tomato and 2 slices of cucumberTop with bun .. and Chicken Burger is READY ! ..enjoy for dinner or pack for luncbox .. yummy ! ( Tip: wrap the bottom half of burger with foil to prevent spilling while eating :)Tips:To prepare the green chutney sauce: Into a blender, add 1 cup of coriander leaves, 1/4 cup mint leaves, 2 green chillies, 1 tsp lemon juice, 1 garlic, salt to taste, 2 tbsp water and grind until smooth.. ( refrigerate and use for a week )note: This is very spicy .. to make it less spicy, add some yogurt to make \u2018hotel style\u2019 yogurt green chilli sauce ..Hope you will make these delicious chicken platter :) .. Let me know if you did :) .. ", "images_list": ["3-indian-chicken-fries-as-evening-snack-iftar-snac_0", "3-indian-chicken-fries-as-evening-snack-iftar-snac_1", "3-indian-chicken-fries-as-evening-snack-iftar-snac_2", "3-indian-chicken-fries-as-evening-snack-iftar-snac_3"]} {"id": "RECIPE_1192", "question": "What is the first step for preparing Chicken Popcorn in the recipe '3 Indian Chicken Fries (As Evening Snack/Iftar Snack)'?", "provenance": [40769], "ground_truth": "The first step to prepare Chicken Popcorn is to get ready with all the ingredients. After that, the chicken should be marinated with lemon, salt, spice powders, ginger-garlic paste, and coriander leaves.", "images_list": ["3-indian-chicken-fries-as-evening-snack-iftar-snac_1"]} {"id": "RECIPE_1193", "question": "What\u2019s the process for creating a delicious sumac and lemon pepper seasoning from scratch?", "provenance": [40770], "ground_truth": "Introduction: How to Make the Spice Sumac and Sumac Lemon Pepper. Sumac is a spice used mainly in middle eastern cooking. It adds a sour note and a beautiful red color to food, much like lemon peel adds sourness and yellow. I find that Sumac's sourness is much quicker to fade and has almost no aftertaste. Not surprisingly, the spice Sumac comes from the plant Sumac. So let's start Step 1: Collect Your Sumac and Supplies. Warning Do not eat any wild food unless you can positively identify it. Sumac is one of the easier wild foods to identify though. It has red clusters of berries rising above the foliage. Don't worry too much about poison sumac, for while it shares a name, it has white berries, not red ones.You will want to collect the clusters during a dry period, as rain can wash out the acid that makes them sour. Collect as many as you think you will need, but keep in mind that 1 cup of berries is only about 1 1/2 teaspoons of spice. It shouldn't take very long to collect all the berries you need for a years cooking.Let your berries dry in a cool dark place for a week or two, as this makes the spice much easier to seperate from the seeds.You will need, 1- sumac clusters2- a sifter, strainer, or colander3- a blender, herb grinder, or food processor Step 2: Grind Your Sumac Berries. Put the berries in a food processor, or blender. I am using a cheap herb grinder. You don't need to worry too much about power, as you are knocking the dry fruit off of the seed. Pulse them in the blender for a while until the seeds are mostly yellow and there is red dust seperate from the seeds.This red dust is your spice. Step 3: Strain the Seeds Out of Your Sumac . Put the mixture through a strainer, colander, or mesh. I used a flour sifter, as it moves the seeds well and lets the spice fall through. This red spice is Sumac. If you taste it you will notice that it is very tart, but the sourness fades quickly. You can use it as is, sprinkling a little on chicken breasts or fish. It is also delicious on vegetables or kabobs.Or you can make red lemon pepper with it. Step 4: Make Red \"lemon\" Pepper and Enjoy. Mix the Sumac with freshly ground pepper, 1/3 pepper to 2/3 sumac. It will have a tendancy to clump somewhat, but don't worry too much about that. Put into a spice shaker and use just as you would lemon pepper. Delicious on zuchinni or grilled veggies.Here is some Red-lemon pepper on a steamed chicken breast. It made a normally bland meal delicious.I hope that I have given you some ideas on how to use this wild edible, and I hope you have found that this expands your options in the kitchen.Live a hands on lifehandsonlife.org", "images_list": ["how-to-make-the-spice-sumac-and-sumac-lemon-pepper_0", "how-to-make-the-spice-sumac-and-sumac-lemon-pepper_1", "how-to-make-the-spice-sumac-and-sumac-lemon-pepper_2", "how-to-make-the-spice-sumac-and-sumac-lemon-pepper_3", "how-to-make-the-spice-sumac-and-sumac-lemon-pepper_4"]} {"id": "RECIPE_1194", "question": "What equipment should I use to grind sumac berries for making 'how-to-make-the-spice-sumac-and-sumac-lemon-pepper,' and how should I process them?", "provenance": [40770], "ground_truth": "To make 'how-to-make-the-spice-sumac-and-sumac-lemon-pepper,' you should use a food processor, blender, or herb grinder to grind the sumac berries. Process them by pulsing in the blender until the seeds are mostly yellow and you have red dust separated from the seeds.", "images_list": ["how-to-make-the-spice-sumac-and-sumac-lemon-pepper_2"]} {"id": "RECIPE_1195", "question": "Why is it important to take the chicken out of the fridge 20-30 minutes before cooking 'Classic Slow Cooker Chicken Cacciatore'?", "provenance": [40771], "ground_truth": "It is important to take the chicken out of the fridge 20-30 minutes before cooking 'Classic Slow Cooker Chicken Cacciatore' to allow it to come up to room temperature. This ensures that the chicken heats more evenly and much faster during cooking.", "images_list": ["classic-slow-cooker-chicken-cacciatore_2"]} {"id": "RECIPE_1196", "question": "What is the recommended method for reheating leftover BBQ for making 'Redneck Egg Rolls' and how long should it be heated?", "provenance": [40772], "ground_truth": "To make 'Redneck Egg Rolls,' the recommended method for reheating leftover BBQ is to place it in a microwave-safe bowl and heat it on high for around 2 minutes.", "images_list": ["redneck-egg-rolls_2"]} {"id": "RECIPE_1197", "question": "What is the best way to prepare a delicious bacon and ham mac and cheese that\u2019s dairy-free?", "provenance": [40773], "ground_truth": "Introduction: Bacon& Ham Mac& Cheese (Dairy Free). This is a awesome Dinner/ Side. This meal is anything but vegan but it is Dairy Free. If you don't want to make it dairy free don't just replace the Dairy free stuff for Full on Dairy products it would work just as well. If you want it to be Vegan just remove all the pork products and change the chicken broth out for vegetable broth. I also recommend putting Texas Pete Hot sauce on it for extra kick. Step 1: Gather Ingredients/ and Tools. You will need FOOD1/2 lb Bacon1/2 lb Ham (cubed)10 slices or more Yellow American cheese (it is dairy free and Vegan) or your fav cheeseabout 4 cups Chicken Broth1 tbs Dijon Mustard Salt and Pepper to taste1 lbs Cavatappi Pasta (cooked to box instructions)4 oz Butter (I used Vegan/ Dairy Free butter)about 3/4 cup FlourTOOLSSauce panWhisk Rubber spatulaPasta Pan/ Strainer Tongs Plate w/ paper towelsElectric Griddle ( to cook the bacon, a microwave could also be used) Step 2: Cook the Pasta and Bacon. Use the box its easier. Just cook the bacon. I hope that I don't need to explain this everyone should know how to cook bacon. Step 3: Making the Sauce. Melt all of your butter in the pan. Once melted slowly start whisking in the flour ( you may need more or less depending on the weather). Keep mixing until the mixture turns into a nice golden brown paste (see the pic). Now add the broth whisk quickly to remove all of the lumps. Once you have removed all of the lumps bring the sauce up to a simmer, whisking continuously. Now you can get your sauce to the desired thickness by heating more or adding a little more broth. Once you have gotten the sauce to the desired thickness slowly mix in the cheese piece by piece. Ounce combined add Salt and Pepper and mustard and stir. The sauce is know finished turn off the stove and set aside. Step 4: Now Combine and Serve. Drain the pasta, pour sauce onto the pasta and add the ham and bacon. Stir. Now heat the mix. and serve and enjoy.", "images_list": ["bacon-ham-mac-cheese-dairy-free_0", "bacon-ham-mac-cheese-dairy-free_1", "bacon-ham-mac-cheese-dairy-free_2", "bacon-ham-mac-cheese-dairy-free_3", "bacon-ham-mac-cheese-dairy-free_4"]} {"id": "RECIPE_1198", "question": "What is the process for preparing the cheese sauce for 'Bacon & Ham Mac & Cheese (Dairy Free)'?", "provenance": [40773], "ground_truth": "To prepare the cheese sauce for 'Bacon & Ham Mac & Cheese (Dairy Free),' start by melting all of your butter in a pan. Then, slowly whisk in flour to form a golden brown paste. Next, gradually add broth while whisking to eliminate lumps and bring it to a simmer. Adjust the thickness as required by heating more or adding more broth. Once you've achieved your desired thickness, mix in the cheese piece by piece, followed by adding salt, pepper, and mustard before finally turning off the stove.", "images_list": ["bacon-ham-mac-cheese-dairy-free_3"]} {"id": "RECIPE_1199", "question": "What is the best way to prepare a delicious spicy bacon butter sauce that combines the flavors of bacon, hot sauce, and butter?", "provenance": [40774], "ground_truth": "Introduction: Buttery Bacon Sauce. \n If you have a weakness for salty bacon, zippy hot sauce and creamy butter... you're in the right place. ;-)\u00a0\nButtery Bacon Sauce was initially created for popcorn, but I declare it officially scrumptious as a dunking sauce for bread.\nThe possibilities are nearly endless... but\u00a0before I digress too far off course, I'd better post this simple recipe! \u00a0Ingredients:\n\t\t1/2 cup Butter (1 stick)\n\t\t3-4 oz Bacon -or- 1/4\u00a0cup bacon bits\n\t\t1-2-3 or more teaspoons of Louisiana Hot Sauce (or your personal favorite)\n\t\t1/4 teaspoon Garlic Seasoning Salt- or add\u00a0to taste\n\t\tCrushed red pepper flakes- the hot ones. ;-)Preparation:\u00a0\nUse scissors to cut the bacon into small pieces. Sprinkle with a pinch of pepper flakes and fry in a medium sauce pan over medium heat until crispy. Drain on a paper towel and pat off the excess grease.\nUse another paper towel to wipe out the pan, removing most of the bacon grease. Add the butter and let it melt slowly.\nWhile the butter is melting, put the bacon pieces into a bullet, blender or food processor. Wiz-bang the bacon for about 10-20 seconds until it is finely ground as pictured.\nAdd the melted butter, salt and hot sauce to the bacon in the blender. Wiz-bang again for a few seconds.\nTaste the sauce and add more salt or hot sauce as preferred.\u00a0\nDrizzle over fresh popcorn, use it as a dipping sauce for soft breadsticks... or? ;-)\nRefrigerate any leftovers for use in other recipes. I have a few ideas I'll share soon. I hope you'll share your ideas, too.\nEnjoy!\n\u00a0\n ", "images_list": ["spicy-bacon-butter-sauce_0"]} {"id": "RECIPE_1200", "question": "In the recipe for 'spicy-bacon-butter-sauce', how should the bacon be cut before frying, and what role do crushed red pepper flakes play in the preparation?", "provenance": [40774], "ground_truth": "In the recipe for 'spicy-bacon-butter-sauce', the bacon should be cut into small pieces using scissors, and the crushed red pepper flakes are added to give it extra heat during frying.", "images_list": ["spicy-bacon-butter-sauce_0"]} {"id": "RECIPE_1201", "question": "What\u2019s the best way to mix up a festive Santa's Cosmo for the holiday season?", "provenance": [40775], "ground_truth": "Introduction: Ho Ho Ho! It's Santa's Cosmo!. Ho Ho Ho!\u00a0 It's Santa's Cosmo!\nSanta IS real\u2026right?\u00a0 There are plenty of myths and traditions that surround the ever mysterious Sir Kringle - and even more rumors begin to circulate every year during the holidays.\u00a0 Here's a fun fact - Santa was a bachelor up until about 1800 when mentions of Mrs Clause started surfacing.\u00a0 Thanks to time zones and the rotation of the earth, Santa\u2019s Christmas day lasts for 31 hours if he travels east to west, and visits 822.6 homes per second. This gives him 1/1000th of a second to park, race down the chimney, fill the stockings, distribute the remaining gifts under the tree, eat the snacks, climb up the chimney and into the sleigh and fly to the next house.\u00a0 Now that's a man who deserves a drink or two!\u00a0 Santa's Cosmo is easy to mix and best of all it tastes of the holiday's.Santa's Cosmo:\n1oz Whipped Cream Vodka\n2oz Cranberry Juice\nSplash of lime juice\nMix all in a shaker with lots of ice until the shaker is frosty.\u00a0 Strain into a cocktail glass and garnish with a candy cane.", "images_list": ["ho-ho-ho-its-santas-cosmo_0"]} {"id": "RECIPE_1202", "question": "When making 'Ho Ho Ho! It's Santa's Cosmo,' how should the ingredients be combined and what is the final step before serving?", "provenance": [40775], "ground_truth": "To make 'Ho Ho Ho! It's Santa's Cosmo,' you should mix the ingredients in a shaker with lots of ice until the shaker is frosty. The final step before serving is to strain the mixture into a cocktail glass and garnish it with a candy cane.", "images_list": ["ho-ho-ho-its-santas-cosmo_0"]} {"id": "RECIPE_1203", "question": "In the recipe for 'Apple Accented Chai Tea,' which ingredients should I combine in Step 3, and what cooking method should I follow afterward?", "provenance": [40776], "ground_truth": "In the recipe for 'Apple Accented Chai Tea,' you should combine all ingredients except the honey in a large pot, then heat it on the stove over medium to high heat until it boils. After boiling, reduce the heat to low and let it simmer covered for 20 minutes.", "images_list": ["apple-accented-chai-tea_3"]} {"id": "RECIPE_1204", "question": "What\u2019s the best way to prepare delicious potato wedges that are crispy on the outside and soft on the inside?", "provenance": [40777], "ground_truth": "Introduction: Potato Wedges. I've been working on getting baked potato wedges right for quite some time. I started with french fries but was never satisfied with them - they always turn out a bit too dry in the oven. Increasing the thickness to a potato wedge helps keep them nice and soft inside but crunchy on the outside. :DThe trick to really tasty potato wedges is lots of seasoning - go overboard and they'll be delicious! Step 1: Ingredients. 3-4 russet potatoes (however many you can fit on a baking sheet)olive/vegetable oilpepper/salt/seasoningYou'll also need a nice rimmed baking sheet to bake them on. :D Step 2: Prep Work. Preheat the oven to 425 F.Wash the potatoes and dry them well.Cut them in half lengthwise, and then in half again. Cut each fourth of the potato into half or thirds, angling the knife so that they come out in a wedge shape. (This will really depend on the size - you don't want them more than an inch thick, really!)Throw on a few good pinches of salt, a few glugs of oil and a good amount of seasoning. I absolutely love this Mediterranean seasoning on them - I use between 1/2-1 tablespoon of it when I make them. Other times I use a mix of cayenne, paprika, garlic powder and pepper. That's really great too. Just make sure the wedges are nice and slick with oil and you can see the seasoning all over them. Keep adding until they're covered! Step 3: Baking. Spread the wedges out evenly on a baking sheet - just make sure they're not touching. :)Bake them for 20 minutes at 425 F and then flip them over. Bake another 15 minutes or until done. I typically pierce one of the thicker ones with a knife to test it - if it goes in without resistance, you're ready to eat!", "images_list": ["potato-wedges-2_0", "potato-wedges-2_1", "potato-wedges-2_2", "potato-wedges-2_3"]} {"id": "RECIPE_1205", "question": "What is the recommended baking time for 'Potato Wedges' at 425 F, and how can I tell when they are done?", "provenance": [40777], "ground_truth": "The recommended baking time for 'Potato Wedges' at 425 F is 20 minutes, followed by an additional 15 minutes. To check if the wedges are done, pierce one of the thicker wedges with a knife; if it goes in without resistance, they're ready to eat.", "images_list": ["potato-wedges-2_3"]} {"id": "RECIPE_1206", "question": "What is the best way to prepare a delicious pumpkin bread that captures that classic flavor?", "provenance": [40778], "ground_truth": "Introduction: Del Monte\u2019s Pumpkin Bread . This is a long-time favorite recipe for Del Monte\u2019s Original Pumpkin Bread recipe, which first appeared on their pumpkin can label since 1969.Ingredients:3 cups sugar1 cup salad oil1 16-ounce can pumpkin4 eggs, beaten3 1/2 cups flour2 teaspoon salt2 teaspoons baking soda1 teaspoon baking powder1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon allspice1/2 teaspoon ground cloves2/3 cup waterDirections:Sift together flour, baking soda, salt, baking powder, nutmeg, allspice cinnamon, and cloves. Add to the pumpkin mixture alternately with the water. Mix well after each addition.Pour into 2 well greased and floured 9 x 5-inch loaf pans. Bake at 350\u00baF. for 11/2 hours, until loaves test done. Let stand 10 minutes. Remove from pans to cool. Makes 2 loaves.NOTE: I wish BEFORE people posted a recipe claiming it's the genuine recipe from a certain company\u2026 they were honest! I posted this recipe because I had previously posted that I\u2019m looking for an actual recipe either a photocopy or picture of LIBBY'S\u00ae Pumpkin Nut Bread on the label of canned pumpkin. The recipe can be found on the in side of LIBBY'S\u00ae Pumpkin can label in 1980-1990\u2019s. Through the years, LIBBY'S\u00ae has altered the recipe. Step 1: . Cream sugar and oil. Add eggs and pumpkin: mix well.", "images_list": ["del-montes-original-pumpkin-bread_0"]} {"id": "RECIPE_1207", "question": "In the 'Del Monte\u2019s Original Pumpkin Bread' recipe, what ingredients do you combine in Step 1, and how do they contribute to the bread's overall texture?", "provenance": [40778], "ground_truth": "In 'Del Monte\u2019s Original Pumpkin Bread,' Step 1 involves creaming sugar and oil together, then adding beaten eggs and pumpkin to create a smooth mixture. This combination is essential as it establishes a flavorful and moist base for the bread.", "images_list": []} {"id": "RECIPE_1208", "question": "What tools do you need to prepare a 'Melon Bowl'?", "provenance": [40779], "ground_truth": "To make 'Melon Bowl,' you need tools including a chef knife, melon baller, and a paring knife.", "images_list": ["melon-bowl_1"]} {"id": "RECIPE_1209", "question": "What is the process for making a delightful raspberry rhubarb syrup that you can enjoy in various dishes?", "provenance": [40780], "ground_truth": "Introduction: Rasperry Rhubarb Syrup. This is a fairly simple and inexpensive recipe to make if you have are access to fresh raspberries and rhubarb. It's a sweet, tart syrup that tastes great in mixed drinks or on pancakes. With minor cooking alterations, this recipe can also be used to prepare juice or jelly. Step 1: Ingredients and Supplies. Ingredients:1 gallon of fresh raspberries 3 medium stalks of fresh rhubarb 1 cup water Approx. 3 cups white sugar (variable to taste) Supplies: cheese cloth 2 large pots wooden spoon potato masher ladle butcher string half pint mason jars (at least 5)tongs (even better if they're designed for canning, but they don't have to be) Step 2: Preparing the Syrup . 1. Add water, rhubarb, and raspberries to pot. On medium heat, alternate between mashing and stirring.2. When the rhubarb breaks up easily (15-20 min.) remove from heat.3. Cut 3-4 layers of cheesecloth to fit over an empty pot (leave at least 3 inches of slack all around). Pull it taught, tie it on, and start ladling the stew over the cheesecloth.4. Let it drip and cool for at least 10 minutes. Carefully gather the cheesecloth from under the string, and tie the pulp into a sac. If you're patient enough to really let it cool, you can squeeze the excess juice with your hands. If its still too hot, use a masher but be careful not to break the cheesecloth.5. When you've got as much juice as you can out, add the sugar and stir as you bring to a boil. 6. Let simmer on low. It's a matter of taste how long you want to reduce it. The longer you wait, the thicker the syrup will be (until it sets as a jelly). Reduce it down by a couple cups, and you should get a nice thick syrup that's still runny enough to pour. *Keep in mind, you won't get to see the true consistency until it's set and refrigerated, so don't wait for it to thicken in the pot. Also, you want your jars ready to go when your syrup is still really hot, so start sanitizing them while it's still reducing.**Suggestion: Save the pulp to make fruit leather instead of discarding it. Step 3: Canning the Syrup. 1. Fill a large pot with enough water to just cover your jars, add the rings (but make sure you don't put the lids in yet!), and bring water to a boil. Let it boil a few minutes, then turn it down to simmer.2. Remove jars (one at a time) with tongs, and ladle in the syrup (remember to leave about a half inch of room for air pressure).3. With tongs, dip the lid in the simmering water for about 30 seconds (just enough to heat the glue without melting it), then immediately put on. Rings can wait a bit. I screw mine on after all my lids are prepared.4. When rings are on snug, put them back in the simmering water for 30 seconds or so. This step isn't always necessary, but a good precaution to make sure they all pressurize right.You're finished! Enjoy it with whatever you like, give it away, or store it indefinitely. ", "images_list": ["rasperry-rhubarb-syrup_0", "rasperry-rhubarb-syrup_1", "rasperry-rhubarb-syrup_2", "rasperry-rhubarb-syrup_3"]} {"id": "RECIPE_1210", "question": "What steps should I follow to prepare the syrup for 'Raspberry Rhubarb Syrup' after mashing the fruit, and how long should I simmer it?", "provenance": [40780], "ground_truth": "After mashing the fruit for 'Raspberry Rhubarb Syrup,' you should remove it from heat once the rhubarb breaks up easily. Next, let the juice drip and cool for at least 10 minutes. Then, gather the cheesecloth, add sugar, and bring the mixture to a boil. After that, let it simmer on low for a time that suits your taste; the longer you simmer, the thicker the syrup will become.", "images_list": ["rasperry-rhubarb-syrup_2"]} {"id": "RECIPE_1211", "question": "What\u2019s the best way to prepare an easy cheesy slow cooker casserole from scratch?", "provenance": [40781], "ground_truth": "Introduction: Easy Cheesy Slow Cooker Casserole. Sometimes you just feel like throwing some things in a pot and letting it cook while you go about your busy day. This is definitely one of those recipes. You literally just throw it all in the slow cooker and let it go.Ingredients:1 12 oz box pasta (I used spinach rotini)1 small red onion, diced1 28 oz can diced tomatoes1 tsp oregano1 - 1 1/2 lbs ground beef1 1/2 - 2 cups of shredded cheese (your choice, I used co-jack)1-2 cloves garlic or garlic scapes (I used some scapes I cut yesterday)Salt and pepper, to tasteGear:6qt slow cooker Step 1: Throw It All In.... Throw all the ingredients in the slow cooker and cook on high for four hours or low for 7-8 hours, stirring occasionally. That's it! Enjoy! Step 2: Easy Cheesy Slow Cooker Casserole. ", "images_list": ["easy-cheesy-slow-cooker-casserole_0", "easy-cheesy-slow-cooker-casserole_1"]} {"id": "RECIPE_1212", "question": "What ingredients do I need to add to the slow cooker to make 'Easy Cheesy Slow Cooker Casserole,' and how long should I cook it on high and low settings?", "provenance": [40781], "ground_truth": "To make 'Easy Cheesy Slow Cooker Casserole,' you should throw all the ingredients into the slow cooker and cook on high for four hours or low for 7-8 hours, stirring occasionally.", "images_list": ["easy-cheesy-slow-cooker-casserole_1"]} {"id": "RECIPE_1213", "question": "What\u2019s the best way to prepare a delicious almond cake known as Tarta De Santiago?", "provenance": [40782], "ground_truth": "Introduction: Almond Cake - Tarta De Santiago Recipe. This cake recipe originates in Galicia (Spain) and its main ingredients are eggs, sugar and almonds or almond flour. Typical way to serve it is to cover it generously with icing sugar leaving only the middle part without it which is shaped into a cross of St. James.www.happyfoodstube.com/almond-cake-tarta-de-santiago Step 1: Ingredients:. For a 18cm cake tin (5-6 portions)130g almonds130g caster sugar3 large eggs zest of\u00bd lemon\u00bd teaspoon cinnamon + icing sugar (optional)Preheat the oven to 180\u2070 C Line a cake tin (18cm in diameter) with baking paper. Beat the eggs with a fork. Add almonds mixed with cinnamon & lemon zest. Mix well until all ingredients are blended. Mix until all ingredients are well blended. Bake at 180\u2070 C for 35 minutes or until cooked. Once the cake is completely cooled off, sprinkle with icing sugar (optional). Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=KbAv0CZAKq0 Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube", "images_list": ["almond-cake-tarta-de-santiago-recipe_0"]} {"id": "RECIPE_1214", "question": "What are the key ingredients I need to mix together to prepare the 'Almond Cake - Tarta De Santiago' before baking?", "provenance": [40782], "ground_truth": "To prepare the 'Almond Cake - Tarta De Santiago,' the key ingredients you need to mix together are 130g of almonds, 130g of caster sugar, 3 large eggs, the zest of \u00bd lemon, and \u00bd teaspoon of cinnamon.", "images_list": []} {"id": "RECIPE_1215", "question": "What is the process for creating delicious homemade Bounty bars from scratch?", "provenance": [40783], "ground_truth": "Introduction: Homemade Bounty. 4 reasons why you should try making these candy bars : you dont need to be a professional candy maker to make them you dont need special tools\u00a0 making them is so easy and it wont take from you more than 20 mins. its taste looks like the REAL bounty Step 1: Ingredients. 1- 1 cup grated coconut 2- 1 pinch of salt 3- 1 tablespoon sweetened condensed milk 4- 1 tablespoon cornstarch 5- about 100 grams chocolate\u00a0 Step 2: . mix all the ingredients together (except the chocolate) and then shape them to form bars Step 3: . put the chocolate in a hot water bath till it melts Step 4: . and finally cover the coconut bars with the melted chocolate\u00a0", "images_list": ["homemade-bounty_0", "homemade-bounty_1", "homemade-bounty_2", "homemade-bounty_3", "homemade-bounty_4"]} {"id": "RECIPE_1216", "question": "After mixing all the ingredients (except the chocolate) for 'Homemade Bounty,' what should you do next?", "provenance": [40783], "ground_truth": "After mixing all the ingredients (except the chocolate) for 'Homemade Bounty,' you should shape them to form bars.", "images_list": ["homemade-bounty_2"]} {"id": "RECIPE_1217", "question": "After making the gingerbread dough for a DIY Gingerbread House, how long should it be cooled?", "provenance": [40784], "ground_truth": "After making the gingerbread dough for a DIY Gingerbread House, it should be cooled for 10 minutes.", "images_list": ["diy-gingerbread-house_2"]} {"id": "RECIPE_1218", "question": "What are the essential steps to preparing delicious spicy grilled chicken legs?", "provenance": [40785], "ground_truth": "Introduction: Spicy Grilled Chicken Legs. Grilled Chicken is perfect dish during Summer. My family Loves it lot at any time. Here I made this Dish on Stove top Method. I used Cast Iron Grill Pan to cook the Chicken legs. You can adjust the spicy taste according to your taste buds. Step 1: Ingredients. 2 Chicken legs with thigh (Skin on)1 1/2 tablespoon of Chilli powder1 tablespoon of Garam Masala Powder ( It is available in Super Markets or Indian Stores)1 teaspoon of Cumin Seed Powder1 teaspoon Ginger Garlic paste1 tablespoon of Curd1 tablespoon of Lime juice1 teaspoon of Salt1 tablespoon of Butter (divided) Step 2: Marinade the Chicken Legs. 1. Wash the chicken and slit it with knife. ( Minimum 3 slits)2. Take a large mixing bowl, add all the ingredients (expect chicken, Butter) and mix well. ( Do not add water)3.Take a chicken leg and rub it in the mixture. Repeat the same for another leg.4. Cling wrap the chicken bowl and Keep it in fridge. Marinade the chicken for 6 hours or overnight. Step 3: Grill It Up!. 1. Heat the grilling pan over medium Flame.2. Once it heated, melt butter on the pan. Place the chicken legs on the Pan.3. Every 15 minutes, flip the chicken to other side and grill it.4. Cook it for about 1 hour or until the outer skin of the chicken looks brown. Step 4: Grilled Chicken Legs Are Ready to Serve. 1. Serve the chicken with some slices of Purple onions and Tomatoes!!", "images_list": ["spicy-grilled-chicken-legs_0", "spicy-grilled-chicken-legs_1", "spicy-grilled-chicken-legs_2", "spicy-grilled-chicken-legs_3", "spicy-grilled-chicken-legs_4"]} {"id": "RECIPE_1219", "question": "What ingredients do I need to combine to create the marinade for 'Spicy Grilled Chicken Legs'?", "provenance": [40785], "ground_truth": "To make 'Spicy Grilled Chicken Legs,' combine 1 1/2 tablespoon of Chilli powder, 1 tablespoon of Garam Masala Powder, 1 teaspoon of Cumin Seed Powder, 1 teaspoon of Ginger Garlic paste, 1 tablespoon of Curd, 1 tablespoon of Lime juice, and 1 teaspoon of Salt in a large mixing bowl, then mix well.", "images_list": ["spicy-grilled-chicken-legs_2"]} {"id": "RECIPE_1220", "question": "What\u2019s the best way to whip up a quick and delightful fondue using a simple tea cup setup?", "provenance": [40786], "ground_truth": "Introduction: Five Minute Fondue Pot. Craving for a late night fondue snack? If you have a garage shop, you can make a quick and easy tea cup fondue in minutes. What you need: Material:Tea cupCandleNails or screws, longScrap piece of plywoodTools:Drill and screw driverVice or a work piece holderWarning: Make sure you have a way to secure the work piece for drilling through wood! Step 1: Make the Base. I use a piece of scrap ply wood and some long wood screws (3\") to create a base by screwing through the plywood to make \"legs.\" Place it nails side up. Step 2: Add Candle. Add a tea light candle in the middle of the plywood base, surrounded by the screws, Step 3: Add Tea Cup, and Enjoy. Add a tea cup on the screws/legs and your favorite fondue ingredients. Enjoy!", "images_list": ["make-a-quick-easy-small-fondue-pot-in-five-minutes_0", "make-a-quick-easy-small-fondue-pot-in-five-minutes_1", "make-a-quick-easy-small-fondue-pot-in-five-minutes_2", "make-a-quick-easy-small-fondue-pot-in-five-minutes_3"]} {"id": "RECIPE_1221", "question": "How should I construct the base for 'make-a-quick-easy-small-fondue-pot-in-five-minutes' using plywood and screws?", "provenance": [40786], "ground_truth": "To construct the base for 'make-a-quick-easy-small-fondue-pot-in-five-minutes,' use a piece of scrap plywood and long wood screws (3\") to create a base by screwing through the plywood to make 'legs.' Ensure that the base is placed nails side up.", "images_list": ["make-a-quick-easy-small-fondue-pot-in-five-minutes_1"]} {"id": "RECIPE_1222", "question": "What is the process for making a delicious brussels sprout salad that highlights their flavor?", "provenance": [40787], "ground_truth": "Introduction: Brussels Sprout Salad. This\u00a0brussels sprout salad falls under the category of \"ugly but tasty\" - it's absolutely delicious, but it is nearly impossible to make it look nice.\nIf you like brussels sprouts, this is a quick and easy recipe to use them in - goes by much faster than roasting them, and it's a good excuse to eat lots of bacon. Step 1: Ingredients:. \n\t\tpound of brussels sprouts\n\t\tred wine vinegar OR fresh lemon juice\n\t\t4-5 strips of bacon\n\t\t2-3 cloves of garlic\n\t\tsalt and pepper Step 2: Prep Work!. Cook the bacon however you like - well done or fatty - doesn't matter! Leave the fat in the pan for now.\nCut off the stalks of the brussels sprouts and take over the very outermost leaves. Then slice them thinly so they start to break apart. :)\nMince your garlic. Step 3: Cook the Sprouts. Pour off some of the bacon fat - you just want a couple of tablespoons in the pan.\nTurn the heat to medium and add in the sliced brussels sprouts. Let them cook until they've wilted a bit and then add in the garlic. Stir everything around until the garlic becomes fragrant and coated in the fat. Step 4: Add the Vinegar and Bacon. Add the bacon back in, and then put in about a 1/2 tablespoon of vinegar or lemon juice. Scrape the bottom of the pan and stir everything well.\nAt this point, test the sprouts for doneness. If they're not tender enough for you, turn the heat down to low and put the lid on. Cook them until the texture is right. :D Step 5: Taste Testing and Finishing!. Once the sprouts are well cooked, do one last taste test for vinegar, salt and pepper. Add more as needed and serve!\u00a0\nIt's best warm or room temp - when it gets colder the bacon fat starts to solidify. :)", "images_list": ["brussels-sprout-salad_0", "brussels-sprout-salad_1", "brussels-sprout-salad_2", "brussels-sprout-salad_3", "brussels-sprout-salad_4", "brussels-sprout-salad_5"]} {"id": "RECIPE_1223", "question": "In the preparation of 'Brussels Sprout Salad,' how should the bacon be cooked, and what should be done with the bacon fat after cooking?", "provenance": [40787], "ground_truth": "In the preparation of 'Brussels Sprout Salad,' the bacon can be cooked however you prefer, whether well done or fatty, and after cooking, it is important to leave the fat in the pan for now.", "images_list": ["brussels-sprout-salad_2"]} {"id": "RECIPE_1224", "question": "What is the process for preparing the avocado for the 'CARTS Nachos' dish?", "provenance": [40788], "ground_truth": "In the recipe for 'CARTS Nachos,' the process for preparing the avocado involves slicing it right around the middle and then removing the pit, so it can be easily scooped out.", "images_list": ["carts-nachos_2"]} {"id": "RECIPE_1225", "question": "What is the process for creating a molecular burger with ketchup and mustard caviar?", "provenance": [40789], "ground_truth": "Introduction: The Molecular Burger W/ Ketchup and Mustard Caviar. One of my molecular favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it\u2019s ideal for impressing all at the next family BBQ.Ingredients:\n3 cups vegetable oil\n2/3 cup ketchup\n2/3 cup mustard\n2 packet Agar AgarDirections:\nPour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.\nOn the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.\nRemove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.\n*NOTE: Dripping from higher up will create more round shaped caviar beads. *\nIn a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.\nLet mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.\nRemove.\nGarnish burger!Conclusion: Mustard caviar tastes amazing! The flavors aren\u2019t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!\nhttp://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/", "images_list": ["the-molecular-burger_0"]} {"id": "RECIPE_1226", "question": "What steps should I follow to prepare the ketchup mixture for making 'the Molecular Burger' before dripping it into the cold vegetable oil?", "provenance": [40789], "ground_truth": "To prepare the ketchup mixture for making 'the Molecular Burger,' combine 2/3 cup ketchup, 1/4 cup water, and 1 packet of Agar Agar in a saucepan, then stir and bring it to a boil.", "images_list": ["the-molecular-burger_0"]} {"id": "RECIPE_1227", "question": "How should sesame seeds be toasted for the 'Sesame Seeds and Corn Flakes Snaps,' and how long should they be cooked?", "provenance": [40790], "ground_truth": "The sesame seeds for the 'Sesame Seeds and Corn Flakes Snaps' should be toasted on low-medium heat for 2 or 3 minutes until they are fully crunchy.", "images_list": ["sesame-seeds-and-corn-flakes-snaps_2"]} {"id": "RECIPE_1228", "question": "What\u2019s the best way to prepare a delicious sweet spaghetti dish featuring bananas and cocoa?", "provenance": [40791], "ground_truth": "Introduction: Spaghetti Bananara - Sweet Banana Spaghetti. Today, when I came back from school, hungry, I got one of those really stupid/awesome ideas.So I decided that maybe, after roaming this site for a few years, it was time to post my first instructable!Also I somehow found out contests are now open for almost the whole world, which is awesome, so I am also entering this to the \"Cooking for one\" contest to celebrate.I only have my mobile phone with me, so I'm sorry for the photo quality.But, back to the original idea.Sweet spaghetti. With bananas. And cocoa. And coconut. Also a little spicy. Behold, the Spaghetti bananara. Yes, that is quite a stupid modification of 'carbonara'.First, you need to cook yourself some spaghetti. I used half hard wheat and half wholegrain. Throw them in boiling water with a little salt and a bit of butter. Boil for maybe 8min, until desired consistency, then strain.Then cut two bananas into slices. Put them on a pan. Add enough butter, shredded coconut, cocoa (I would have used pure cocoa powder, but only had instant cocoa drink powder, which also contains some sugar and tons of all the stuff they put in industrial food for no apparent reason) and ground cayenne/chilli pepper to taste. Add enough so you can feel it, why put it in otherwise? You don't need to add any sugar, the bananas are sweet enough for themselves.Start roasting this. Mix well, so the bananas are covered with butter, cocoa and coconut mixture.Roast and mix all the time. Bananas will soften and lose their shape, which is what we want.When there's something a little closer to a sauce than to sliced banana on your pan, pour it over your spaghetti like you would a regular sauce. You can top it with sour cream for example, but I had none, so I didn't.Now enjoy the genius of cooked bananas with the genius of spaghetti, all on one plate.I must say this idea was a little more on the \"awesome\" than on the \"stupid\" side.Substitute butter with coconut oil for vegan.Substitute wheat spaghetti with gluten-free pasta for gluten-free.Substitute cocoa drink powder with pure cocoa powder for sugar-free.Substitute flame with cool winter breeze for raw.Substitute spaghetti bananara with water for not hungry.I'll be happy to read your comments.If you liked these sweet spaghetti and/or my first instructable, you can also vote in the contest. Thank you for reading, ;)", "images_list": ["spaghetti-bananara_0"]} {"id": "RECIPE_1229", "question": "How should the bananas be prepared and cooked for 'Spaghetti Bananara'?", "provenance": [40791], "ground_truth": "To prepare the bananas for 'Spaghetti Bananara,' you should cut them into slices and place them in a pan. Then, add sufficient butter, shredded coconut, cocoa, and ground cayenne or chili pepper. Roast this mixture while continuously stirring until the bananas soften and achieve a sauce-like consistency.", "images_list": ["spaghetti-bananara_0"]} {"id": "RECIPE_1230", "question": "What steps should I follow to prepare the rhizomes for shredding in 'Pickled Curcuma With Honey'?", "provenance": [40792], "ground_truth": "To prepare the rhizomes for shredding in 'Pickled Curcuma With Honey,' you should wash them using disposable gloves to prevent staining, scrub them with a brush, and remove any black parts with a knife.", "images_list": ["pickled-curcuma-with-honey_6"]} {"id": "RECIPE_1231", "question": "What is the best way to prepare a delicious Cheesy Chocolate Banana dessert that combines flavors beautifully?", "provenance": [40793], "ground_truth": "Introduction: Cheesy Chocolate Banana. Hello Everyone!. Now, from my Instructables, i will upload a delicious recipe, how to make \"Cheesy Chocolate Banana\". And did you know?? The taste is super DELICIOUS!!!!!!. This recipe is one of inovations from banana. This healthy food is super easy and really fast for make. This food is suitable as a dessert. Do you want to make it?Ok now, you just follow the instructions. Step 1: The Ingredients Is. \u2022 The main Ingredients is Banana.\u2022 Cheese\u2022 Choco rice\u2022 Butter\u2022 And if you like it, you can using sweetened condensed milk for toppingTools for make it:\u2022 Flat Pan\u2022 Plate\u2022 Spoon\u2022 Cheese grater\u2022 Knife\u2022 and any tools maybe you need. Step 2: The Banana. Take the banana and squash it slowly , DON'T Brake it!!. after squash all of banana open the banana and take the banana. Next we need to grill the banana, so you need to look the next step. :n) Step 3: Grill the Banana. 1. Turn on the stove and use a medium fire2. Add butter to the pan and place the banana to the pan3. Grill the banana and back and forth the banana using spoon4. After the banana change the colors to golden color, take the banana and turn off the stove.5. Place all of the banana to the plateNext step is add the toppings! Step 4: Toppings. 1. Take the knife and cut the banana2. Grate the cheese to all of the banana3. Add choco rice to the top of the cheese4. Next, Add again the cheese5. If you want it, you can add sweetened condensed milk for toppingAfter all, The Cheesy chocolate Banana Is Finish and ready to served!!!Thanks for look my works, I hope you enjoy my works!!please like, subscribe and share for more projectsThanks!!!!", "images_list": ["chessy-chocolate-banana_0", "chessy-chocolate-banana_1", "chessy-chocolate-banana_2", "chessy-chocolate-banana_3", "chessy-chocolate-banana_4"]} {"id": "RECIPE_1232", "question": "What are the specific steps for grilling the banana when making 'Cheesy Chocolate Banana'?", "provenance": [40793], "ground_truth": "To grill the banana for 'Cheesy Chocolate Banana,' you should turn on the stove to a medium fire, add butter to the pan, place the banana in the pan, and grill it while turning it back and forth with a spoon. You should watch for the banana to change to a golden color before removing it from the heat.", "images_list": ["chessy-chocolate-banana_3"]} {"id": "RECIPE_1233", "question": "What are the steps and ingredients involved in creating the cheeseball stomach for the Halloween Human Torso Appetizer?", "provenance": [40794], "ground_truth": "To create the cheeseball stomach for the Halloween Human Torso Appetizer, you need to use 1 1/2 boxes of softened cream cheese and a couple handfuls of cheddar cheese. Mix these with onion powder, garlic powder, cayenne, Italian seasoning, paprika, salt, and pepper. Once combined, shape the mixture into the form of a stomach and refrigerate it to firm up.", "images_list": ["halloween-human-torso-appetizer_5"]} {"id": "RECIPE_1234", "question": "What\u2019s the best way to whip up a delightful Dutch Baby pancake for a special breakfast or dessert?", "provenance": [40795], "ground_truth": "Introduction: Dutch Baby. This delicious giant pancake is so easy to make. You need all-purpose flour, milk, eggs, brown sugar and butter, you blend the ingredients in a food processor, you pour the batter in a cast iron skillet and you bake the pancake for about 20 minutes. It's that simple! I usually make it for breakfast and I serve it with butter, lemon juice and powdered sugar, but this pancake is also perfect served as a dessert, topped with mascarpone cheese and strawberries. It is delicate, flavorful, custardy and so tasty!The recipe:www.vespresso.cooking/en/Dutch-Baby Step 1: Prepare the Ingredients. Ingredients (for 2 servings):3 large eggs 185ml milk \u2013 3/4 cup 75g all-purpose flour \u2013 \u00bd cup + 1 Tbsp 60g brown sugar \u2013 1/4 cup \u00bd tsp vanilla extract 1 tsp lemon zest, grated (preferably organic) \u00bc tsp salt 30g butter \u2013 2 Tbspfor serving: 2 Tbsp mascarpone cheese fresh strawberriesTools:a blender or a food processor a cast iron skilletAbbreviations:tsp = teaspoon Tbsp = tablespoon Step 2: Preheat the Oven and Prepare the Batter. Preheat the oven at 400\u00b0F / 204\u00b0C (gas mark 6). When the oven is hot, add the butter to a cast iron skillet and place the skillet in the oven. In a blender combine the eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds, or until the batter is smooth and creamy. You can also combine the ingredients by hand, using a large bowl and a whisk. Step 3: Pour the Batter in the Hot Skillet. Very carefully pour the batter into the hot buttered skillet and return the skillet to the oven immediately. Bake in the preheated oven for 18 to 20 minutes. The pancake should be very fluffy and golden brown around the edges. Step 4: Serve. Clean the strawberries and slice them in half. Cut the Dutch Baby into wedges and serve warm topped with mascarpone cheese and strawberries.", "images_list": ["dutch-baby_0", "dutch-baby_1", "dutch-baby_2", "dutch-baby_3", "dutch-baby_4"]} {"id": "RECIPE_1235", "question": "How should the ingredients be blended together for making a 'Dutch Baby,' and is there an alternative method for combining them?", "provenance": [40795], "ground_truth": "To make a 'Dutch Baby,' the ingredients should be blended in a blender for about 30 seconds, or until the batter is smooth and creamy. An alternative method mentioned for combining them is to use a large bowl and a whisk.", "images_list": ["dutch-baby_2"]} {"id": "RECIPE_1236", "question": "What\u2019s the best way to whip up a delicious eggless peanut butter brownie that everyone will love?", "provenance": [40796], "ground_truth": "Introduction: Eggless Peanut Butter Brownie. One friend invited us for dinner and I thought of making this Eggless Peanut Butter Brownie for dessert. This is the first time I made eggless so was little worried but was very happy how it turned out. It was so soft and moist. It was delicious. Please try it. Thank you. Step 1: Ingredients. Plain Flour - 2 CupsUnsweetened Cocoa Powder - 1.5 Cups Unsalted Butter - 1 Cup Peanut Butter - 1 CupWalnut - 1 CupYogurt - 1/2 Cup Cream - 2 tsp Sugar - 1.5 Cup (adjust to taste) Baking Powder - 1.5 Tsp Baking Powder - 1/2 Tsp Vanilla Extract - 1tsp Warm Water - 1/2 Cup (adjust to get the right consistency)Salt - a pinch Step 2: Peanut Butter Brownie Preparation Steps. Sieve all the dry ingredients except sugar (i.e., flour, cocoa, baking powder, baking soda) so there are no lumps. Mix well so it forms a uniform mixture.Mix the wet ingredients including sugar (i.e., butter,peanut butter and vanilla extract). You can use a hand mixer or a blender.Fold in yogurt to the mixture. Also mix some crushed walnuts.Mix the dry and wet ingredients we prepared above. Don't over mix. Just fold in.Add fresh cream.Add warm water.Add more sugar if required.Grease a cake pan.Pour the brownie mixture into the pan. Give it a tap so any air bubbles can escape.Spread some crushed walnut on topDrizzle some melted peanut butter on top as well.Bake the brownie in a preheated oven at 350degree F for 15-20mins. Cool to room temperature and cut into pieces. It is best when cold.The Eggless Peanut Butter Brownie is ready!", "images_list": ["eggless-peanut-butter-brownie_0", "eggless-peanut-butter-brownie_1", "eggless-peanut-butter-brownie_2"]} {"id": "RECIPE_1237", "question": "In making 'Eggless Peanut Butter Brownie,' what specific steps should be taken with the dry ingredients before incorporating them into the wet ingredients?", "provenance": [40796], "ground_truth": "In making 'Eggless Peanut Butter Brownie,' the dry ingredients such as plain flour, unsweetened cocoa powder, and baking powder should be sieved to eliminate lumps and then mixed well to create a uniform mixture before combining them with the wet ingredients.", "images_list": ["eggless-peanut-butter-brownie_1"]} {"id": "RECIPE_1238", "question": "What is the process for creating a delicious five-nut butter from a mix of nuts?", "provenance": [40797], "ground_truth": "Introduction: 5 Nut Butter (peanut Butter). I decided to make peanut butter as cheap as possible, buying all ingredients from my local 99p store. But they didnt have any raw peanuts on their own so decided to buy 3 150g bags of raw mixed nuts (Cashew, Brazils, Hazelnuts, Almonds and Peanuts) and see what happened. For this instructable you will need: 3 x 150g bags of raw mixed nuts A tablespoon of honey Oil of choice (I used a culinary oil of Sunflower and virgin olive oil. Not bad from a 99p shop!!) Salt\u00a0 Equipment needed: A blender and a spoon! Step 1: . STEP 1 Put all the nuts into a mixing bowl and drizzle over a little oil and coat all the nuts. I prefer to leave the skins on the nuts as a) its alot quicker, and b) for the extra goodness. Its totally your call if you want to faff around and skin them Now lay these nuts onto a flat oven tray lined with baking paper (See pic). Sprinkle a little salt over all the nuts. Roast in the oven at 180c or 350f for 20 mins. Then leave on the side for 30 mins to cool. Have a brew while waiting as there's no more you can do for now Step 2: . STEP 2 Once cooled, the nuts can be put into the blender. Add about 1 1/2 tablespoons of oil and 1 measured tablespoon of honey. Blend and add oil as needed for desired consistency. This took me around 15 mins to complete because, as you can imagine, nut/peanut butter has a tendency to stick! So open the blender and scrape around the edges as many times as needed until its how you like it. I also added another pinch of salt but that is personal preference Step 3: . Once desired consistency is met, spoon into jars and you're done! I really enjoyed the flavour of this spread. You can taste all 5 of the nuts in it and sets it apart from other nut butters. From this amount of nuts, I managed to make a jar and a half in regular jam sized jars. I hope you enjoy making this. Its my first instructable so please leave a message and let me know what you think :-)", "images_list": ["5-nut-butter-peanut-butter_0", "5-nut-butter-peanut-butter_1", "5-nut-butter-peanut-butter_2", "5-nut-butter-peanut-butter_3"]} {"id": "RECIPE_1239", "question": "What are the steps for preparing the nuts before blending them in the recipe for '5 Nut Butter (peanut butter)'?", "provenance": [40797], "ground_truth": "To prepare the nuts for making '5 Nut Butter (peanut butter),' put all the nuts into a mixing bowl, drizzle a little oil over them to coat, spread them onto a flat oven tray lined with baking paper, sprinkle salt over them, and roast in the oven at 180\u00b0C or 350\u00b0F for 20 minutes. After roasting, allow the nuts to cool for 30 minutes.", "images_list": ["5-nut-butter-peanut-butter_1"]} {"id": "RECIPE_1240", "question": "What is the best way to prepare delicious blueberry crepes filled with a creamy blueberry Greek yogurt?", "provenance": [40798], "ground_truth": "Introduction: Blueberry Crepes With Blueberry Greek Yogurt. I love the delicious dessert, well anytime really, French origin recipe of Crepes. Yum! There is nothing better to fight away those blues, than these Sweet Blueberry Stuffed Crepes. Enjoy this video from the Chobani Challenge using delightful Blueberry Greek Yogurt. Step 1: Quick and Easy How to Video:. Step 2: Ingredients. 1 1/3 Cups Milk3/4 Cup All-Purpose Flour2 Eggs1 Teaspoon Lemon Juice1 Teaspoon Vanilla Extract2 Tablespoon Butter, melted1 1/2 Cups Blueberries\u00bc Cup Honey1 1/2 Cups Greek Yogurt, Blueberry Step 3: Instructions. 1. Blend milk, flour, eggs, honey, lemon juice, and vanilla extract in a food processor or blender until smooth.2. Heat a skillet on medium heat.Brush a coat of melted butter over the bottom and sides of the pan.3. Pour \u00bc cup of batter into the center of the pan, twirling the pan so the batter spreads evenly.4. Cook for 30 seconds until cr\u00eapes pull away from the sides of the pan.5. Gently flip the cr\u00eape over with a rubber spatula and cook for an additional 20 seconds.6. Remove from heat and transfer to a plate.7. Repeat cooking the cr\u00eapes until all the batter has been used.8. Set the cooked cr\u00eapes aside.9. Rinse and clean the same pan. 10. Heat the blueberries, and yogurt.11. To assemble and fill the cr\u00eapes, scoop 1/3 cup of blueberry mixture in the center of the cr\u00eape from side to side.12. Tuck the side ends over the yogurt about 1-inch in.Fold the opposite sides over each other to form a wrap.13. Finish each cr\u00eape off with a dash of blueberry mixture. Step 4: Nutrition Facts. Calories: 400Fat: 13GProtein: 12GCarbs: 60G", "images_list": ["blueberry-crepes-with-blueberry-greek-yogurt_0"]} {"id": "RECIPE_1241", "question": "What is the process for assembling and filling the cr\u00eapes with the blueberry mixture in the 'Blueberry Crepes With Blueberry Greek Yogurt' recipe?", "provenance": [40798], "ground_truth": "To assemble and fill the cr\u00eapes with the blueberry mixture for 'Blueberry Crepes With Blueberry Greek Yogurt,' you should scoop 1/3 cup of the blueberry mixture into the center of the cr\u00eape from side to side, tuck the side ends over the yogurt about 1-inch in, and fold the opposite sides over each other to form a wrap. Finally, finish each cr\u00eape with a dash of blueberry mixture on top.", "images_list": ["blueberry-crepes-with-blueberry-greek-yogurt_0"]} {"id": "RECIPE_1242", "question": "What are the essential steps to create perfect chocolate chip cookies that are soft and chewy inside?", "provenance": [40799], "ground_truth": "Introduction: How to Make Perfect Chocolate Chip Cookies. I've tried dozens of variations on the chocolate chip cookie over the years, and this one is by far the best! DISCLAIMER: This recipe was adapted from The Professional Pastry Chef: Fundamentals of Baking & Pastry, by Bo Friberg. HLPERRY is not responsible for the outcome of any recipe. You may not always achieve the results desired due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients.\nPerfect chocolate chip cookies should be slightly underbaked so they stay soft and chewy\u00a0 on the inside, and lightly cripsy on the outside. You can add chopped walnuts to these if you are so inclined - I left them out because my husband doesn't like them. I discovered this recipe in a pastry chef text book I received as a gift (from an aunt convinced I should get paid for this stuff). The text book is meant to be worked through in a cooking class with demonstrations, so there are not many pictures or visual explanations. I thought putting it into this format could be helpful, because the techniques described worked really well for me. In the past I've ended up with thick, doughy cookies or\u00a0 too-crisp cookies, and these turned out just like they do at your favorite bakery.\nDifficulty: Average\nYield: 48 cookiesINGREDIENTS:\n9 ounces of unsalted butter, room temperature\n6 ounces of light brown sugar\n6 ounces of granulated sugar\n2 eggs\n1 teaspoon vanilla extract\n13 ounces bread flour\n1 teaspoon salt\n1 teaspoon baking soda\n12 ounces of semisweet chocolate chipsWHAT YOU'LL NEED (or what will make your life easier):\nhand or stand mixer (dough hooks recommended but not necessary)\nlarge mixing bowl\ncutting board\nsifter\nwooden spoon\nsheet pans\nparchment paper\nknife\nspatula\ncooling rack Step 1: Step One: Cream the Butter & Sugar. Preheat oven to 375 degrees.\nBeat the butter, brown sugar, and granulated sugar together, using the dough hook at medium speed (I've used regular mixer attachments with no problems). Add the eggs and vanilla. Step 2: Step Two: Add Dry Ingredients. Sift the flour, baking soda, and salt together; mix into the batter. Stir in the chocolate chips (and walnuts, if desired). Dough should easily come together and form a ball. Step 3: Step 3: Divide the Dough. Divide the dough into 3 equal pieces, approximately 1 pound each. Roll each piece into a rope 16 inches long and cut each rope into 16 equal pieces.\nI like to line up a tape measure with my rope of dough and mark it at one-inch intervals, then slice. Step 4: Step Four: Get Ready to Bake!. Place the pieces, cut side up ( you do not need to roll the pieces round),\u00a0 on sheet pans lined with parchment paper. Stagger the cookies so they do not bake together. These cookies end up being 2 1/2 - 3 inches in diameter. Step 5: Step Five: the Finish Line. Bake the cookies until just done, about 10 minutes. The cookies should still be a bit sticky in the middle and just slightly brown at the edges. In my experience, if you let the tops get too brown, you're going to have a very crunchy cooky once they cool! If that's your jam, so be it, but consider yourself warned :)\nI like to move the cookies to a cooling rack after a few minutes, to completely cool. Then, you can store them in an airtight container for a few days (if you have any left).\nEnjoy your cookies!", "images_list": ["how-to-make-perfect-chocolate-chip-cookies_0", "how-to-make-perfect-chocolate-chip-cookies_1", "how-to-make-perfect-chocolate-chip-cookies_2", "how-to-make-perfect-chocolate-chip-cookies_3", "how-to-make-perfect-chocolate-chip-cookies_4", "how-to-make-perfect-chocolate-chip-cookies_5"]} {"id": "RECIPE_1243", "question": "After baking 'Perfect Chocolate Chip Cookies,' what should you do to cool them, and how can you store them?", "provenance": [40799], "ground_truth": "After baking 'Perfect Chocolate Chip Cookies,' you should move them to a cooling rack after a few minutes to allow them to cool completely. You can store them in an airtight container for a few days if you have any left.", "images_list": ["how-to-make-perfect-chocolate-chip-cookies_5"]} {"id": "RECIPE_1244", "question": "In the preparation of 'Easy Chocolate Peanut Butter Mug Cake (eggless),' how do you mix the dry and wet ingredients?", "provenance": [40800], "ground_truth": "In the preparation of 'Easy Chocolate Peanut Butter Mug Cake (eggless),' you first mix the dry ingredients, which include flour, cocoa powder, sugar, baking powder, and salt in a microwave-safe, medium-sized mug. Then, you add the wet ingredients, which are milk and vegetable oil, and mix them together.", "images_list": ["how-to-make-an-easy-chocolate-peanut-butter-mug-ca_2"]} {"id": "RECIPE_1245", "question": "What is the process for making Lauki Ka Achar that transforms bottle gourd into a delicious pickle?", "provenance": [40801], "ground_truth": "Introduction: Lauki Ka Achar (Bottle Gourd Pickle) Recipe. The word 'Lauki' is always related to 'bland' despite its health benefits. It is good for digestion and relieves constipation. To give a little twist to normal lauki vegetable, prepare it like pickle. Step 1: Recipe. Ingredients: Cut Lauki (Bottle Gourd) \u2013 \u00bd kgsMustard Oil \u2013 2 tablespoonsMustard seeds powder \u2013 1 \u00bd tspSalt. Red Chilly powder, Coloured red chilly powder, Turmeric powder \u2013 As per tasteMethod:Immerse cut pcs of Lauki in boiling water in which turmeric powder is already added. Keep it immersed for 5-10 min and then remove excess water and dry the pcs for some time. Mix all ingredients and store in glass jar. Keep it sunlight for 2-3 days till we get the required sourness. Once ready serve with roti.", "images_list": ["lauki-ka-achar-bottle-gourd-pickle-recipe_0"]} {"id": "RECIPE_1246", "question": "For making 'Lauki Ka Achar (Bottle Gourd Pickle),' how long should the cut pieces of Lauki be immersed in boiling water, and what should be added to it?", "provenance": [40801], "ground_truth": "To make 'Lauki Ka Achar (Bottle Gourd Pickle),' the cut pieces of Lauki should be immersed in boiling water for 5-10 minutes, with turmeric powder added to the water.", "images_list": []} {"id": "RECIPE_1247", "question": "What is the best way to prepare delicious chipotle chilies mushrooms to warm up during winter?", "provenance": [40802], "ground_truth": "Introduction: Chipotle Chilies Mushrooms. Great in this cold winter! Step 1: Method. 2 chipotle chilies450 g white button mushrooms, skinned4 tbsp oil1 onion, chopped2 garlic, crushed/mincedfresh coriander for garnishSoak chilies in hot water for 10 mins, drain and cut off the stalksSlit chilies and scope out the seeds then chop nicelyTrim mushrooms and clean them (if they are huge, cut them in half, otherwise leave them as is)Heat oil, add onion, garlic, chilies and mushroomsStir fry for 6-8 minutes, coating evenly until onion is tenderSpoon into plate and garnish with corianderNote: you can also chop some coriander and mix with mushroom at the very end Enjoy~", "images_list": ["chipotle-chilies-mushrooms_0", "chipotle-chilies-mushrooms_1"]} {"id": "RECIPE_1248", "question": "What specific steps should be taken to prepare the chipotle chilies before cooking 'Chipotle Chilies Mushrooms'?", "provenance": [40802], "ground_truth": "For making 'Chipotle Chilies Mushrooms,' the chipotle chilies should be soaked in hot water for 10 minutes, drained, and then the stalks cut off. They should then be slit to scope out the seeds and chopped nicely.", "images_list": ["chipotle-chilies-mushrooms_1"]} {"id": "RECIPE_1249", "question": "How do you prepare the crust for the 'English Toffee Cappuccino Pie' before baking?", "provenance": [40803], "ground_truth": "To prepare the crust for the 'English Toffee Cappuccino Pie,' unroll the Pillsbury pie crust and carefully place it on your glass pie plate. If the pie crust requires pre-buttering, you should butter the glass container, but the one I used did not need it. After placing the crust in the dish, bake it at 450\u00b0F for 13 minutes.", "images_list": ["english-toffee-cappuccino-pie-for-pie-day_2"]} {"id": "RECIPE_1250", "question": "What is the overall process for creating a fun PB & Banana Piggy Sandwich for kids?", "provenance": [40804], "ground_truth": "Introduction: PB & Banana Piggy Sandwich. \n This is a fun sandwich for the kids to help make. Fill it with their favorite fillings.IngredientsRhodes\u2122 Dinner Rolls, thawed but still cold1 egg, beaten raisins peanut butter bananaInstructionsCombine 2 rolls and flatten into a 5-inch oval. Place on a sprayed baking sheet. Cut another roll in half. Flatten one of the halves into a 2 1/2-inch circle for the nose. Use a straw to make nostrils (enlarge holes because they will shrink). Place nose on the face. Flatten the last half into a 3 1/2 x 2-inch rectangle. Cut the rectangle in half diagonally making 2 triangles. Place triangles at the top of the face and fold the points over to make the ears. Press raisins into the face for eyes. Brush everything with beaten egg. Repeat to make as many sandwiches as desired. Allow to rise 15 minutes. Bake at 350\u00b0F 15-20 minutes or until golden brown. Cool, slice and fill with peanut butter and banana. Video Instructions At: http://www.rhodesbread.com/recipes/view/2287", "images_list": ["pb-banana-piggy-sandwich_0"]} {"id": "RECIPE_1251", "question": "How should the rolls be prepared and shaped to create the piggy's face and ears in the PB & Banana Piggy Sandwich?", "provenance": [40804], "ground_truth": "To create the piggy's face in the PB & Banana Piggy Sandwich, combine 2 rolls and flatten them into a 5-inch oval for the face. For the nose, take another roll, cut it in half, flatten one half into a 2 1/2-inch circle, and use a straw to make nostrils. For the ears, flatten the other half into a rectangle, cut it diagonally to form two triangles, and fold them over the top of the face.", "images_list": ["pb-banana-piggy-sandwich_0"]} {"id": "RECIPE_1252", "question": "What steps should I follow to prepare the chicken for breading in the Chicken Parmesan Sandwich recipe?", "provenance": [40805], "ground_truth": "To prepare the chicken for breading in the Chicken Parmesan Sandwich recipe, first crack the eggs in a wide, shallow container and beat them well. Then, in another container, combine the parmesan, flour, and Italian seasoning, mixing well. Taste the mixture and adjust the seasoning as needed, avoiding adding salt since the breading is already salty.", "images_list": ["chicken-parmesan-sandwich-recipe_3"]} {"id": "RECIPE_1253", "question": "What ingredients are needed for the filling of 'Soft Cinnamon Rolls,' and how should they be mixed?", "provenance": [40806], "ground_truth": "To make the filling for 'Soft Cinnamon Rolls,' you will need icing sugar, butter, and cinnamon powder. Mix the icing sugar with the butter using a whisk until the mixture is smooth, and then add the cinnamon into the mixture until it is uniform.", "images_list": ["soft-cinnamon-roll_6"]} {"id": "RECIPE_1254", "question": "In the preparation of 'Turtle Icebox Cookies,' what are the two types of dough created and how are they made?", "provenance": [40807], "ground_truth": "In the preparation of 'Turtle Icebox Cookies,' the two types of dough created are green matcha cookie dough and white vanilla cookie dough. The green matcha cookie dough is made by combining 3/4 cup + 2 tbsp flour and 2 tbsp matcha powder with one third of the creamed butter and sugar mixture until a dough forms. The white vanilla cookie dough is prepared by mixing 1 1/2 cups flour with the remaining two thirds of the creamed mixture until a dough forms.", "images_list": ["turtle-icebox-cookies_2"]} {"id": "RECIPE_1255", "question": "What is the first step to prepare the dough for 'Blue Popping Candy Donut Balls' after mixing the ingredients?", "provenance": [40808], "ground_truth": "After mixing the ingredients to create the dough for 'Blue Popping Candy Donut Balls,' the first step is to knead the dough, cover the bowl, and let it stand for 45 minutes or until it has doubled in size.", "images_list": ["blue-popping-candy-donut-balls-recipe-from-food-de_4"]} {"id": "RECIPE_1256", "question": "Why is it important to use a scale when making bread in the 'Tools for Better Bread' recipe?", "provenance": [40809], "ground_truth": "Using a scale when making bread in the 'Tools for Better Bread' recipe is important because it ensures precision in measuring ingredients. Accurate measurements are crucial for successful bread baking since even a few grams can significantly affect the outcome of your bread.", "images_list": ["tools-for-better-bread_1"]} {"id": "RECIPE_1257", "question": "What is the required state of the caramel for the frosting in 'Caramel Banana Chocolate Cake' before it is mixed?", "provenance": [40810], "ground_truth": "For the frosting in 'Caramel Banana Chocolate Cake,' the caramel should be completely cooled so that it is fairly hard and the butter has solidified. If it's still soft or runny, it needs more cooling time. Once it is properly cooled, it can then be mixed until it becomes light brown and creamy.", "images_list": ["caramel-banana-chocolate-cake_5"]} {"id": "RECIPE_1258", "question": "What\u2019s the best way to create delicious pineapple-almond upside down cookies that capture the essence of classic cake flavors?", "provenance": [40811], "ground_truth": "Introduction: Pineapple-Almond Upside Down... Cookies!. The moist, delicious yumminess of classic Pineapple Upside Down Cake has been captured ... \u00a0in a Cookie!\nThey're like a little taste of Springtime to brighten the Winter blues.\nHappy New Year... Enjoy! Step 1: Ingredients, Tools and Prep Work. This recipe makes approximately 2 dozen cookies.Ingredients:\n2 1/2 cups Flour\n2 teaspoons Baking Powder\n1/4 teaspoon Salt\n1/2 Cup Butter-softened\n3/4 cup White Sugar\n2 Eggs\n1/3 cup Sour Cream\n2 Tablespoons reserved Pineapple Juice\n1 teaspoon Vanilla extract\nSliced Almonds\nMaraschino Cherries\n1 - 28 oz can of Pineapple rings- drained- juice reserved.\u00a0\n1/4 C Brown Sugar- packed\n1 teaspoon Light Corn SyrupTools:\nElectric Mixer\nNonstick Baking mat (Silpat) or parchment paper\nWhisk\nMixing BowlsPrep work:\nRemove the pineapple rings from the can. Place them on a paper towel and gently pat dry. (Save the canned juice.) Cut each ring into small wedges as pictured. Place in a bowl. Add brown sugar and Corn syrup. Toss to coat.\nDrain maraschino cherries on a paper towel. Cut in half. \u00a0Place the cherries on the baking sheet, domed side-down. Space them about 4-5 inches apart. \u00a0Lay the almond slices in a circular, flower-fashion around the cherry. Follow suit with the pineapple wedges, using 5 per cookie.\nThese cookies do not spread very much but give yourself plenty of room on the first batch so you can better gauge the spacing.\nMotorhome living requires me to bake in a Toaster Oven. I started with 4 cookies on a sheet and found I could fit 6 if I was careful.\nNext Step---> Batter preparation---> Step 2: Mix and Bake. Preheat Oven to 325 degrees\nWhisk the flour, baking powder and salt together in a medium bowl. \u00a0Set aside.\nIn a larger, deeper bowl, \u00a0use a hand mixer (medium-high speed) to cream the butter first. Add the white sugar and whip until smooth.\nOne ingredient at a time, add eggs, sour cream and vanilla. Mix the batter \u00a0thoroughly as you add each ingredient and remember to scrape the sides of the bowl, too.\n1/2 cup at a time, slowly add the dry ingredients to the batter, mixing on low speed. Scrape the bowl after each addition. Mix well.\u00a0\nSpoon the batter into a pastry bag or ziplock baggie. \u00a0Snip off about 1/3\" from the corner.\nBegin at the cherry center and slowly pipe the batter outward \u00a0in a spiral. Leave about 1/4\" of pineapple wedges uncovered to allow for spreading.\nBake for 20- 23 minutes or until golden brown. Note: If you undercook, they will not hold their shape very well.\nAllow the cookies to cool for 10 minutes. Use a spatula to gently invert them upside down onto your cookie plate.\nServe at room temperature. Step 3: Serving Suggestions:. On day 1, these cookies will hold their shape beautifully.\nOn day 2 they are softer and more difficult to hold in your fingers.\nThe delicious solution?\nPlate your cookies, top with a generous dollop of whipped cream and eat them with a fork!", "images_list": ["pineapple-almond-upside-down-cookies_0", "pineapple-almond-upside-down-cookies_1", "pineapple-almond-upside-down-cookies_2", "pineapple-almond-upside-down-cookies_3"]} {"id": "RECIPE_1259", "question": "What is the proper technique for piping the batter onto the baking sheet when making 'Pineapple-Almond Upside Down Cookies,' and what precautions should I take regarding the pineapple wedges?", "provenance": [40811], "ground_truth": "To make 'Pineapple-Almond Upside Down Cookies,' you should begin at the cherry center and slowly pipe the batter outward in a spiral. It's important to leave about 1/4\" of the pineapple wedges uncovered to allow for spreading.", "images_list": ["pineapple-almond-upside-down-cookies_2"]} {"id": "RECIPE_1260", "question": "What\u2019s the best way to create a delicious chocolate cherry dump cake for gatherings with friends?", "provenance": [40812], "ground_truth": "Introduction: Chocolate Cherry Dump Cake. Are you going to a potluck or having some friends over and you need an easy dessert? Oh and you want it to taste fancy too? Well, here is a fun little twist on a classic dump cake recipe to help you out! Step 1: You Will Need:. To make your very own super delicious and amazingly awesome dessert, you will need: 9x13 (or slightly larger) baking dish Oil or cooking spray At least 20 ounces (up to about 40) of cherry pie filling Vanilla extract 2 sticks butter Mini chocolate chips 1 box light colored cake mix (yellow, white, or lemon for sure work) Measuring spoons, butter knife, and large spoon for stirring Optional: Pecans or other nuts for topping (not shown in this 'ible) Step 2: Filling. Preheat your oven to 350 degrees Fahrenheit. Coat the bottom and sides of your baking dish with cooking spray or oil. I actually was so excited to make this that I forgot to do it - it does make clean up a lot easier later. Dump in your cherry pie filling. I only used about 20 ounces of filling in this dump cake. It was tasty, and everyone liked it, but I thought it could have used a better filling-to-cake ratio. Add about 1 Tablespoon of vanilla extract, a little more or a little less to suit your taste. I wouldn't go too much less though. Finally, add 1/3 to 1/2 cup or so of mini chocolate chips. Add the larger amount if you use more than 20 ounces of cherry pie filling. Or if you just REALLY like chocolate :) Now stir it all up to get the vanilla and chocolate chips mixed in, and smooth it out along the bottom of your baking dish. Step 3: Topping. Now for the dumping of the cake! Take your box of cake mix, and dump the whole thing on top of the cherry pie filling mix! w00 for cooking! Gently smooth the cake mix out over the entire dish, all the way to the sides, breaking up any big clumps as you go. Gently is important, you don't want to incorporate the cake mix with the pie filling mixture. Slice your two sticks of butter and place all along the top. You don't have to cover every bit of cake mix, but you do want to have even coverage without huge gaps. If you are going to add nuts for topping, add them at this point. Usually I've seen nice neat rows of pecans rather than a sprinkling of chopped nuts - but feel free to play with it a bit! Step 4: Cooking. Pop your baking dish, uncovered, in your preheated oven for 45 minutes to an hour. Start checking it at the 45 minute mark. This was my cake at 45 minutes. It is just starting to get golden, but it is still a little gooey looking. You want to see a nice, relatively even golden across the top. It should look slightly \"crispy\" rather than slightly \"wet\". My cake took about 52 minutes to be done. Your oven may vary. Step 5: Enjoy!. When your cake looks nice and golden and ever so slightly crispy, take it out and let it cool a little bit. This is delicious warm, room temp, or straight from the fridge as leftovers! I hope you enjoy this easy, yummy twist on a classic dump cake! What other variations do you like?", "images_list": ["chocolate-cherry-dump-cake_0", "chocolate-cherry-dump-cake_1", "chocolate-cherry-dump-cake_2", "chocolate-cherry-dump-cake_3", "chocolate-cherry-dump-cake_4", "chocolate-cherry-dump-cake_5"]} {"id": "RECIPE_1261", "question": "In the 'Chocolate Cherry Dump Cake' recipe, what do you need to do with the cherry pie filling before adding the cake mix?", "provenance": [40812], "ground_truth": "In the 'Chocolate Cherry Dump Cake' recipe, you should dump in your cherry pie filling, add about 1 Tablespoon of vanilla extract, and then add 1/3 to 1/2 cup or so of mini chocolate chips. After that, stir everything together to mix in the vanilla and chocolate chips and smooth it out along the bottom of your baking dish.", "images_list": ["chocolate-cherry-dump-cake_2"]} {"id": "RECIPE_1262", "question": "What\u2019s the best way to prepare a delightful green pea dip that will impress my guests?", "provenance": [40813], "ground_truth": "Introduction: Easy Dip 3.. This is a third in our series of easy dips. This time we will use green peas as the base. Step 1: Ingredients.. Ingredients:\n2 - cans green peas.\n1/2 - diced onion.\n1 - diced Roman tomato or a can of pre-sliced tomatoes.\n1 - clove minced garlic.\n2 \u00a0- tablespoons or so or lemon and or lime juice\nSpices:\nOregano.\nBasil.\nSalt.\nPepper.\nCilantro or Italian parsley.\nOptional:\n1/2 - diced bell pepper. Step 2: Get Dicey.. Dice your tomato, onion, bell pepper, and garlic.\nBe sure to drain the tomatoes well. Step 3: Mash It Up.. Drain the liquid from the can of peas into the sink or other disposal means leaving the peas in the can.\nEmpty the peas into a bowl.\nUsing a potato masher pulverizer the peas to your favorite consistency.\nAdd the other ingredients and spices and then gently fold together. Step 4: Serve.. Add the chips and eat.", "images_list": ["easy-dip-3_0", "easy-dip-3_1", "easy-dip-3_2", "easy-dip-3_3", "easy-dip-3_4"]} {"id": "RECIPE_1263", "question": "In the preparation of 'Easy Dip 3,' which ingredients do I need to dice in Step 2, and what should I do to the tomatoes beforehand?", "provenance": [40813], "ground_truth": "For making 'Easy Dip 3,' you need to dice the tomato, onion, bell pepper, and garlic in Step 2. Before dicing, the tomatoes should be drained well.", "images_list": ["easy-dip-3_2"]} {"id": "RECIPE_1264", "question": "What\u2019s the process for creating an easy food dehydrator using recycled materials?", "provenance": [40814], "ground_truth": "Introduction: Easy Food Dehydrator. Please consider voting for this Instructable if you like it :-)My family and I are planning to go on a hike for a couple of days. I got an idea to make a food dehydrator out of recycled parts so we could make food that is lightweight and preserves well. Dehydrated food could also come in handy in a survival situation.For this project you will need: An ice cream box (prefrerably somewhat like mine). A fan (salvaged from an old printer). A power adapter. Spray paint (optional). Let's get started! Step 1: Cut. Take your ice cream box and place the fan on top of it. Now start drawing a line around your fan. When you are done lift the fan off and start cutting. Make sure to cut inside of your line so the fan can sit on the edges. Step 2: Spray Paint (optional). If you want your box uniform you might want to spray paint it (I chose light grey). Start by covering the hole with cardboard and tape it down. Next take your box outside and lay it on some newspapers. Now you can start spraying it. Do a few thin coats and let it dry a bit in between. Let dry in a ventilated area. Step 3: Hot Glue. Once the paint has cured take the box inside, you're now ready to glue the fan on the lid. This one is pretty self explanatory, just put a line of hot glue all around the hole and place your fan in it. Important: make sure that the fan is facing the right way, so it blows air into the box when it's powered. I did that mistake and tried to just switch the polarity but then the fan would not spin. Step 4: Drill. Along the bottom of the box mark out where you are going to drill out the holes. When you are done you may proceed to drilling. You will have to scrape out the excess plastic and clean up every hole. Step 5: All Done!. Congratulations, you have finished making your very own dehydrator. To operate it place your food of choice inside on a wire rack, hook it up to the power adapter and put in a warm place (maybe on a radiator). Now you can start experimenting with different dried foods! I recommend trying beef jerky, apples, yogurt and soup. Feel free to vote if you liked ;-)Have fun!", "images_list": ["easy-food-dehydrator-1_0", "easy-food-dehydrator-1_1", "easy-food-dehydrator-1_2", "easy-food-dehydrator-1_3", "easy-food-dehydrator-1_4", "easy-food-dehydrator-1_5"]} {"id": "RECIPE_1265", "question": "When making the 'Easy Food Dehydrator,' how should the fan be positioned when gluing it onto the lid?", "provenance": [40814], "ground_truth": "When making the 'Easy Food Dehydrator,' the fan should be positioned so that it blows air into the box when powered.", "images_list": ["easy-food-dehydrator-1_3"]} {"id": "RECIPE_1266", "question": "What\u2019s the best way to create that delicious sweet and salty popcorn mix everyone loves?", "provenance": [40815], "ground_truth": "Introduction: Sweet and Salty Popcorn. All you need to make this is... \t\tCarmel corn \t\tRegular and/or cheddar popcorn \t\tCinnamon and sugar (Mix separately before adding to popcorn)How to mix: \t\tFirst, pop the popcorn (If needed) \t\tThen add your two (Or more) packs of popcorn until they are equally balanced. \t\tMix the cinnamon and sugar separately. \t\tNow, add as much cinnamon sugar as you feel necessary, to the popcorn mix. \t\tAfter this is completed, Enjoy!", "images_list": ["sweet-and-salty-popcorn_0"]} {"id": "RECIPE_1267", "question": "In making 'Sweet and Salty Popcorn,' how should I combine the cinnamon and sugar with the popcorn?", "provenance": [40815], "ground_truth": "To make 'Sweet and Salty Popcorn,' you should first mix the cinnamon and sugar separately, and then add as much of that mixture as you feel necessary to the popcorn mix.", "images_list": ["sweet-and-salty-popcorn_0"]} {"id": "RECIPE_1268", "question": "What steps should be taken to prepare the hot dog before using the 'Extremely Dangerous Hot Dog Cooker'?", "provenance": [40816], "ground_truth": "To prepare the hot dog for the 'Extremely Dangerous Hot Dog Cooker,' you should insert nails into each side of the hot dog and then place it in a bun before plugging in the device.", "images_list": ["extremely-dangerous-hot-dog-cooker_8"]} {"id": "RECIPE_1269", "question": "What\u2019s the best way to create delightful frozen icicle candy cupcakes for a special occasion?", "provenance": [40817], "ground_truth": "Introduction: Frozen Icicle Candy Cupcakes!. Spend a snowy day making frozen Cupcakes! Okay, they aren't actually frozen...although you could freeze them. Perfect for a Frozen Princess Party--or just a yummy treat! With Blue Crystal Icicle Shards for added frostiness. Step 1: Cupcakes for Four!. Here's a great recipe for Cupcakes for four! You know, those days where you can't justify making 24 cupcakes because you know you'll eat them all! Okay, so just 4. (except after eating them...I realized more than 4 would have been nice) 1 Egg 4 TBSP butter softened 4 TBSP sugar 2 tsp Vanilla 3 TBSP milk 1/2 cup Flour 1/2 tsp baking powder 2 pinches of salt Mix the wet ingredients, than add dry ingredients and mix! Get out 4 cupcake papers. Fill them 2/3's full. Should use all your batter! Bake 350* F for 15 minutes. Step 2: Make the Icicles!. Now, while they are baking and cooling... make your frozen icicle shard candy! \"Be careful, those icicles have been know to kill people\" (name that movie) Okay, in a saucepan... add 1/4 cup sugar 1 1/2 tablespoons of corn syrup 2 tablespoons of water boil on high until it reaches 300* F or hard crack. Then add 1 drop of blue food coloring and 1/8 teaspoon of flavoring (optional) Pour it out on a silicone mat. I poured a large amount first, then little strings and strands of syrup to make the lacy frozen icicles. It will lift right up off the mat when cooled. The larger piece can be broken carefully to make crystals. Really though, be careful...hard candy can cut like glass. Step 3: Prep the Cupcakes!. I used my Silhouette machine to cut out scallop cupcake wrappers out of damask acetate paper. Now just added a generous swirl of buttercream or your favorite white frosting and top with hard candy icicles and shards! Step 4: . Remove the shards and icicles before giving to small children. My 5 year old was fine, but fyi. These were so fun to make and tasted great! Now I must have a Frozen Princess Party--next snow day! Check out my blog Doodlecraft for more fun!", "images_list": ["frozen-icicle-candy-cupcakes_0", "frozen-icicle-candy-cupcakes_1", "frozen-icicle-candy-cupcakes_2", "frozen-icicle-candy-cupcakes_3", "frozen-icicle-candy-cupcakes_4"]} {"id": "RECIPE_1270", "question": "What ingredients are needed to prepare the cupcakes for 'Frozen Icicle Candy Cupcakes,' and what is the baking temperature and time?", "provenance": [40817], "ground_truth": "To make 'Frozen Icicle Candy Cupcakes,' the ingredients needed to prepare the cupcakes for four are 1 egg, 4 tablespoons of softened butter, 4 tablespoons of sugar, 2 teaspoons of vanilla, 3 tablespoons of milk, 1/2 cup of flour, 1/2 teaspoon of baking powder, and 2 pinches of salt. The cupcakes should be baked at 350\u00b0F for 15 minutes.", "images_list": ["frozen-icicle-candy-cupcakes_1"]} {"id": "RECIPE_1271", "question": "In making 'Old Fashioned Macaroni and Cheese,' how do you layer the noodles, sauce, and cheese in the casserole dish?", "provenance": [40818], "ground_truth": "To make 'Old Fashioned Macaroni and Cheese,' you will sprinkle the remaining noodles, sauce, and cheese onto the dish, in the same order as previous steps, creating a layered effect. After this, stir gently once again.", "images_list": ["old-fashioned-macaroni-and-cheese_6"]} {"id": "RECIPE_1272", "question": "What is the process for creating your own sumac verjuice at home?", "provenance": [40819], "ground_truth": "Introduction: How to Make Sumac Verjuice. Verjuice is a wonderful addition to any kitchen. Used mainly in French and Middle Eastern cuisines, verjuice adds a refreshing tartness without the bitterness that can be found in citrus juice or vinegar. It has a place in anyones kitchen. Verjuice can even be used to make a thirst quenching drink.Verjuice is typically made from unripe grapes or crabapples. We are going to use sumac berries, which will give a beautiful red juice that can be used wherever a touch of acid is needed, whether to make vinegrettes, or deglazing pans, you will find dozens of uses for your verjuice.In the interest of full disclosure, this is rougejuice. (verjuice translates to green juice, while rouge juice translates to red juice. Step 1: Collect Sumac Berries and Soak Them. Warning: Do not eat any wild edibles unless you are sure of their identity.Sumac is a fairly common plant thoughtout much of the eastern and midwestern U.S. It is a shrubby tree and easily identifies by its red berries in clusters above the foliage. These fruit clusters are what we are after to make our verjuice. Don't be too worried about poison sumac, for while they share a name, poison sumac has white berries, not the red ones of staghorn or smooth sumac. Always positively identify wild foods, but sumac is one of the easier ones to identify. You want to collect the clusters after a long dry period, as rain can wash off the acid that we are after. Collect several bunches, leaving the large stems behind. A few small stems are not going to hurt anything.Place your berries in a pot of lukewarm water. Water that is hot will absorb too much tannin which makes it astringent (like overbrewed tea), while cold water takes a lot longer to collect the acid off of the berries.Rub the berries between your fingers or stir vigorously. Let them steep in the water for 10 or 15 minutes, stirring occasionally. Strain them through a colander or sieve, and collect the water. Step 2: Strain Your Berries Out. Collect the red water that drains off, and you have your verjuice. The lovely red color is all natural, and you will find it refreshingly tart. Refrigerate it if you are not going to use it immediately, or freeze it in an ice cube tray for longer storage. Use this in any way that you would otherwise use vinegar or lemon juice. A dash on fish is better than a squeeze of lemon. Pour a little into a pan after sauteing chicken, and you can make a delicious quick sauce.Or add simple syrup and soda water, or sugar and regular water and you have a thirst quencher that is high in vitamin C. So go wild, you have a brand new ingredient to play with. We will be posting new recipes to use the verjuice soon.Enjoy and live a hands on life.handsonlife.org", "images_list": ["how-to-make-sumac-verjuice_0", "how-to-make-sumac-verjuice_1", "how-to-make-sumac-verjuice_2"]} {"id": "RECIPE_1273", "question": "What are the key steps for collecting sumac berries and preparing them for soaking when making Sumac Verjuice?", "provenance": [40819], "ground_truth": "To collect sumac berries for making Sumac Verjuice, gather several bunches of the red berries after a long dry period, avoiding large stems but allowing a few small ones. Then, place the berries in lukewarm water and rub them between your fingers or stir vigorously for 10 to 15 minutes to steep.", "images_list": ["how-to-make-sumac-verjuice_1"]} {"id": "RECIPE_1274", "question": "What\u2019s the best way to prepare Boneless Buffalo Wings for a delicious game day snack?", "provenance": [40820], "ground_truth": "Introduction: Boneless Buffalo Wings . Wings are one of my FAVORITE game time snacks! These Boneless Buffalo Wings are perfect to satisfy my game-day cravings. When I have to bring something to a party, I prep these guys up ahead of time and warm them when I get there! They are really simple to make! The best part is they are made with 100% chicken breast that's baked (not fried!) for a healthier way to enjoy this yummy dish. But don't worry, healthy doesn't mean lacking flavor! These little guys are finger licking amazing! Ingredients:\u00b7 3 medium chicken breasts (about 2 pounds)\u00b7 \u00bd cup flour\u00b7 2 eggs\u00b7 \u00bc cup milk\u00b7 1 \u00bc cup bread crumbs\u00b7 1 tsp salt\u00b7 \u00bd tsp black pepper\u00b7 1 tsp garlic powder\u00b7 1 tsp Italian seasoning\u00b7 \u00bd tsp cayenne powder\u00b7 Cooking spray\u00b7 Wing sauce Step 1: Cut the Chicken. Cut the chicken into bite sized pieces. Step 2: Flour the Chicken. Add the flour and diced chicken into a gallon sized plastic bag. Shake the bag around to evenly coat the chicken. Step 3: Egg Wash. In a large bowl beat the eggs and milk. Remove the chicken from the bag, shaking off the excess flour and reserve it in the bag for later. Mix the chicken in the eggs to evenly coat each piece. Step 4: Breading . Add the bread crumbs and seasonings to the remaining flower and shake to mix. Add the chicken to the bag, draining off extra eggs. Close the bag with a large air bubble and shake the bag around to coat the pieces. Step 5: Bake and Saucify! . Coat baking sheets with cooking spray and spread out the coated chicken. Spray the tops of the pieces with more cooking spray. Bake in a preheated 400\u02daF oven for 10-15 minutes until chicken is cooked through.Put the baked chicken into a large bowl. Drizzle with wing sauce and mix to evenly coat the wings. Add more sauce as desired. Serve with a side of blue cheese and carrots/celery.", "images_list": ["boneless-buffalo-wings_0", "boneless-buffalo-wings_1", "boneless-buffalo-wings_2", "boneless-buffalo-wings_3", "boneless-buffalo-wings_4", "boneless-buffalo-wings_5"]} {"id": "RECIPE_1275", "question": "What is the process for crafting an edible coffee cup inspired by Tim Hortons?", "provenance": [40821], "ground_truth": "Introduction: Edible Tim Hortons Coffee Cup . Although Tim Hortons is no longer Canadian as it was purchased by an American company, I am still a big fan, especially for their Tim Bits (doughnut bites) !This edible coffee cup is made of chocolate fudge cake with vanilla frosting. All decorations are edible, depicting baked goods that Tim Hortons offers. The coffee beans are baking chips with cappuccino flavor. Step 1: Method. To make this edible coffee cup you will need:Cake and buttercream of your choice FondantFood colorsEdible penCake decorating toolsA little chocolate ganacheTim Hortons coffee cup, empty and cleanCut your coffee cup into a couple of rings (at least 5 sizes of rings), this will be your templateUsing the coffee rings as template, cut your rectangular cake (when the cakes stacked, it will be the coffee cup size and shape, with a minimum carving).Stack cakes with a little ganache in between. Adjust cakes that it should be the shape of the cup. Chill a bit.Cover cake with thin ganache, chill again, then cover with buttercream (I use vanilla).Roll flat white fondant and cover the cake with it.With brown gel food color, brush/paint the side of the cup.Color a small piece of white fondant with black gel food. Roll flat and cover the top of the 'cup' as coffee. Trim with knife/scissor.Roll a small piece of white fondant into a rope, and attach to the cup as the cup rim.Start decorating!Make the Tim Hortons logo with fondant and edible food pen. Attach to the cake by wetting the back of the logo with a little water.Make Tim Bits by coloring your fondant and shaping them into small doughnut bites/doughnut holes.Shape a fondant into doughnut, color with food color and decorate with sprinkles.Color and shape fondant into croissant and sandwich or other pastries.", "images_list": ["edible-tim-hortons-coffee-cup_0", "edible-tim-hortons-coffee-cup_1"]} {"id": "RECIPE_1276", "question": "How do you stack the cakes to create the shape of the coffee cup in the 'Edible Tim Hortons Coffee Cup' recipe?", "provenance": [40821], "ground_truth": "To create the shape of the coffee cup in the 'Edible Tim Hortons Coffee Cup' recipe, stack the cakes with a little ganache in between each layer. Adjust the cakes to ensure they take on the shape of the cup and then chill them briefly to set.", "images_list": ["edible-tim-hortons-coffee-cup_1"]} {"id": "RECIPE_1277", "question": "What\u2019s the best way to prepare a delicious cold brewed coffee at home?", "provenance": [40822], "ground_truth": "Introduction: Easy Cold Brewed Coffee. Pouring hot brewed coffee over ice is a sure way to get nasty watered-down iced coffee. Refrigerating brewed coffee is hardly better. The best method to achieve a great tasting ice coffee is cold brewing. All you need is a french press, cold water, and time. I know some people say french presses are expensive, but I picked mine up for 15 bucks at Target, so go out and grab one.The best part about this coffee is that you don't need hot or ice cold water to make it, room temp water works perfectly. Step 1: Making the Coffee. For this I'm using a 1.1 quart French press, place 4 1/2 ounces coarsely ground coffee (Roughly 1 3/4 cup ) into the pitcher, pour a little over 3 cups of cold water to fill.Place top on (but don't press the plunger down) let steep at room temperature for at least 12 hours and up to 24. After the coffee grounds have steeped, gently press down on the plunger until the grounds reach the bottom of the pitcher.Now transfer the strained coffee into a sealed bottle(keep those funky refrigerator flavors out).Refrigerate until chilled, at least 2 hours or up to 5 days. Step 2: . For each cup of iced coffee, dilute the cold brew with an equal amount of creamer, half-and-half, milk or water. (whatever you prefer) Sweeten with sugar, equal, splenda, or any flavored syrup and top with ice.Sit back relax and enjoy smooth delicious cup of Cold brew iced coffee.Thanks for looking, If you have any questions or comments please feel free to leave them below.", "images_list": ["easy-cold-brewed-coffee-2_0", "easy-cold-brewed-coffee-2_1", "easy-cold-brewed-coffee-2_2"]} {"id": "RECIPE_1278", "question": "For making 'Easy Cold Brewed Coffee,' how long should the coffee grounds steep in the French press?", "provenance": [40822], "ground_truth": "For making 'Easy Cold Brewed Coffee,' the recommended steeping time for the coffee grounds in the French press is at least 12 hours and up to 24 hours.", "images_list": ["easy-cold-brewed-coffee-2_1"]} {"id": "RECIPE_1279", "question": "What is the overall approach to preparing a delicious Mexican Chicken Alfredo dish?", "provenance": [40823], "ground_truth": "Introduction: Mexican Chicken Alfredo. \n I am not sure that the title is 100% accurate. And this recipe changes slightly everytime I make it but, I start with noodles, alfredo sauce and chicken, and add salsa, peppers and onions - hence I think its close enough earning the name I will just run with it.\nNo matter what the name is, I think it tastes great, and I like to make a big batch and eat it at lunch over the week.\nThe basic ingredients are:\n\t\tNoodles (I used my homemade pasta, and my tomato pasta in this particular attempt)\n\t\tChicken breast (one pack - I think it was 2 pounds)\n\t\tAlfredo sauce (one can)\n\t\tPeppers (I used one green and one red because that's what was in the fridge)\n\t\tOnion (one large sweet onion)\n\t\tCheese (as much as you have)\nI also used some garlic salt, ground pepper, and some homemade melomel (honey wine with blackberry) - Now the wine is optional, but I use wine to deglace the pan after cooking the meat and peppers - I happen to have this handy since I just finished brewing some, and I hate having a bottle that is not either completely full or completely empty... Step 1: Prepare Ingredients. Chop everything up to make it much easier and more fun when actually cooking Step 2: Cook Ingredients. \n\t\tFirst I cooked the onions and peppers\n\t\tOnce they were cooked, I added the chicken and spices\n\t\tLastly, and while the pasta was boiling I added some wine to the bottom of the pan to break up the tasty bits form the bottom of my pan, and to mix into the food.\u00a0\nOne tip when cooking with wine, don't use anything you would not drink. Step 3: Add Salsa. To this mix, I added one can of spicy salsa Step 4: Add Sauce and Simmer. As the pasta water begins to boil I add the can of sauce and let it simmer until the pasta is cooked. Step 5: Mix and Eat. Once the pasta is cooked to your desired tenderness, drain, and immediately add the pasta sauce.\nToss, add cheese and eat.\nI will tell you, it may not look like much, but it is a bowl full of awesome.", "images_list": ["mexican-chicken-alfredo_0", "mexican-chicken-alfredo_1", "mexican-chicken-alfredo_2", "mexican-chicken-alfredo_3", "mexican-chicken-alfredo_4", "mexican-chicken-alfredo_5"]} {"id": "RECIPE_1280", "question": "In the recipe for 'Mexican Chicken Alfredo,' what should you do after cooking the onions and peppers, and what other ingredient do you add at this stage?", "provenance": [40823], "ground_truth": "In the recipe for 'Mexican Chicken Alfredo,' after cooking the onions and peppers, you should add the chicken and spices. Then, while the pasta is boiling, you also add some wine to deglaze the pan and mix it into the food.", "images_list": ["mexican-chicken-alfredo_2"]} {"id": "RECIPE_1281", "question": "What\u2019s the process for crafting delicious Mexican gashouse eggs at home?", "provenance": [40824], "ground_truth": "Introduction: MEXICAN GASHOUSE EGGS. These are really simple to make and they add\u00a0variety to your morning.\u00a0\u00a0 Step 1: Ingredients Needed. Olive oil\n1 tortilla, corn or flour\n1 egg\nSalt & pepper to taste\nSalsa\nGrated cheese\nSkillet\u00a0 Step 2: Step 2. Turn on the broiler.\nHeat a skillet on medium. Lightly brush the skillet with olive oil, also both sides of the tortilla. With a knife, cut a circle from the center of the tortilla. Drop the tortilla into the skillet (it should sizzle a bit), the cutout piece alongside.\nCrack an egg into the center hole. Season with salt and pepper.\u00a0 Step 3: . Gently arrange tiny spoonsful of salsa around the egg, sprinkle the salsa with cheese. When the bottom of the tortilla is golden, transfer the skillet to the broiler to finish cooking the egg. Step 4: . broil till done about 6-10 min depending on how done you want it.\u00a0", "images_list": ["mexican-gashouse-eggs_0", "mexican-gashouse-eggs_1", "mexican-gashouse-eggs_2", "mexican-gashouse-eggs_3", "mexican-gashouse-eggs_4"]} {"id": "RECIPE_1282", "question": "What method is recommended for melting chocolate when making 'Chocolate Dipped Chocolate Hearts,' and what should you avoid to ensure the chocolate doesn\u2019t seize?", "provenance": [40825], "ground_truth": "The recommended methods for melting chocolate when making 'Chocolate Dipped Chocolate Hearts' are using a microwave or a double boiler. It is crucial to avoid any water or steam from getting into the chocolate during the melting process, as this can cause the chocolate to seize.", "images_list": ["chocolate-dipped-chocolate-hearts-and-ways-to-fi_2"]} {"id": "RECIPE_1283", "question": "What are the essential steps to whip up some delicious scallion pancakes?", "provenance": [40826], "ground_truth": "Introduction: How to Make Simple Scallion Pancakes!. So I had some pancake batter leftover from my last instructable Fried Squash Blossoms. Instead of throwing it away I decided to make some tasty treats for my kids to go with their Fried Squash blossoms that morning. They absolutely loved them. So hopefully you can make these delicious treats and take part in all the enjoyment my kids were able to have. Step 1: Gather Ingredients. This instructable is super simple. The two main ingredient are scallions and pancake batter. Scallions: I had these in my garden and they are simple to grow if you are interested in growing or adding a new herb to your already amazing garden. They also should be availible in your local market, if you cant find in a local market see if you can find an asian market .Pancake batter: I used ready mix pancake batter, just add water. Any pancake mix will do and pancake from scratch might be to much work for me but will taste amazing.Seasoning: a sprinkle of salt and pepper. Step 2: Preparations. All I had to do is add water to pancake mix. Now that the batter is ready you can slice up the scallions into small rings. Place Scallions into pancake mix. A dash of salt and pepper and mix thoroughly. Now we can get on with the next step of cooking. Step 3: Cooking . In a medium sauce pan heat up some oil. I used canola oil but you can use butter or any oil of your choice. Next Get pan hot over a medium fire. Using a spoon add pancake batter to the pan. I made cookie sized pancakes. You can make them smaller or bigger to your liking.You'll see them bubble up just like cooking regular pancakes, and it's time for flipping. I cooked them till golden brown on both sides and not gooey inside. Step 4: Enjoy!. Usually there is a dipping sauce that goes with this dish but my kids enjoyed just that way it was served. I hope you enjoy.", "images_list": ["how-to-make-simple-scallion-pancakes_0", "how-to-make-simple-scallion-pancakes_1", "how-to-make-simple-scallion-pancakes_2", "how-to-make-simple-scallion-pancakes_3", "how-to-make-simple-scallion-pancakes_4"]} {"id": "RECIPE_1284", "question": "What steps are involved in preparing the pancake batter and adding scallions for 'How to Make Simple Scallion Pancakes'?", "provenance": [40826], "ground_truth": "To prepare the pancake batter for 'How to Make Simple Scallion Pancakes,' you need to add water to the pancake mix. After that, slice the scallions into small rings, place them into the pancake mix, add a dash of salt and pepper, and mix thoroughly.", "images_list": ["how-to-make-simple-scallion-pancakes_2"]} {"id": "RECIPE_1285", "question": "What steps are involved in preparing the cabbage for the sauerkraut-1 recipe before combining it with other ingredients?", "provenance": [40827], "ground_truth": "In the recipe 'sauerkraut-1,' preparing the cabbage involves discarding the outer leaves, cutting it into quarters without removing the stalk, and slicing it very thin crosswise with a mandoline until only the stalk is left.", "images_list": ["sauerkraut-1_4"]} {"id": "RECIPE_1286", "question": "What\u2019s the best way to create delightful Sea World cupcake toppers for a themed party?", "provenance": [40828], "ground_truth": "Introduction: How to Make Sea World Cupcake Toppers. In this tutorial you will see how to make these adorable edible cupcake toppers. These can also be used for sea world themed cakes.Enjoy our simple tutorials:www.happyfoodstube.com/sea-world-cupcake-toppers Step 1: List of Tools Used in This Tutorial:. Rolling pinPaint brush + waterBall toolShell toolScallop toolBlade tool (or a knife)Edible black markerSharp point tool (or a tooth pick)4.5cm fluted shaped round cutterPiping tip+ dark blue, light blue, white & red fondant Step 2: Tools Used for Each Fondant Topper:. Star fishPaint brush + water, light blue fondant, white fondant, red fondant (for the tongue)-optional, Ball tool (or the other end of your paint brush), edible black marker or black fondant To make one star fish (2.5 \u2013 3.5cm) you will need 10 grams of light blue (or any other colour) fondant + only a tiny bit of white & red fondant.Long shellPaint brush + water, light blue fondant, ball tool & blade tool (or a knife).To make one shell (4 cm long) you will need 5 grams of light blue fondant.Oyster shellRolling pin, paint brush + water, light blue & white fondant, shell tool and a piping tip.To make one oyster shell you will need about 3 grams of light blue fondant + some white fondant for the pearl.OctopusPaint brush & water, light blue fondant, white fondant, black edible marker, ball tool & scallop (smile) tool.To make one octopus topper you will need about 12 grams of light blue fondant and a tiny piece of white fondant. Step 3: Watch the Video for This Tutorial:. www.youtube.com/watch?v=ktXJlnQ-Q44 Step 4: Visit Our Website and Youtube Channel for Easy Tutorials & Recipes:. www.happyfoodstube.comwww.youtube.com/happyfoodstube", "images_list": ["how-to-make-sea-world-cupcake-toppers_0"]} {"id": "RECIPE_1287", "question": "What tools and types of fondant do I need to create a star fish topper for the Sea World cupcake decorations?", "provenance": [40828], "ground_truth": "To create a star fish topper for the Sea World cupcake decorations, you will need a paint brush and water, light blue fondant, white fondant, and optional red fondant for the tongue. Additionally, you'll require a ball tool or the other end of your paint brush, along with an edible black marker or black fondant.", "images_list": []} {"id": "RECIPE_1288", "question": "What is the process for creating a delicious layered ice cream using liquid nitrogen?", "provenance": [40829], "ground_truth": "Introduction: Make Layered Ice-creams With Liquid Nitrogen. Ice-cream made with liquid nitrogen (LN2) is the smoothest you'll ever taste, because it freezes so fast there is no time for large ice crystals to form. Here's a simple way of making layered ice-creams using LN2.Warning: LN2 is ridiculously cold (it is at its boiling point of 77 K, or nearly 200 degrees Celsius below zero) and hence is inherently dangerous. Do not try to ingest it. Make sure anyone around LN2 understands its perils (Material Safety Data Sheet). Drunks should be kept well away. Do not attempt to confine it. I strongly recommend using a thick-walled polystyrene container to hold it in while making the ice creams; definitely do NOT use a cheap glass-walled vacuum flask: there is an appreciable probability of it cracking and imploding, which trust me, is utterly indistinguishable from exploding. Step 1: You Will Need.... - some sort of sweet treat that can be embedded on a stick. We mostly used mini Mars bars, but jumbo marshmallows and brownies worked well too - popsicle sticks - sugar - eggs - half-and-half cream - vanilla flavoring (or whatever you happen to like) - food coloring - a few liters of liquid nitrogen (obtainable from a supplier like Praxair or Airgas, if you have a suitable container to hold it in) Step 2: Make Ice Cream Mix. This recipe comes from a Nigella Lawson cookbook, but I don't think there is anything especially unusual about it; it's just a custard-style ice cream. It's pretty good, even after we simplified it. Whisk 5 egg yolks with 125 g of sugar until thick and creamy. Add to a large saucepan with 500 ml of half-and-half milk/cream, and stir over moderate heat for about 10 minutes, stirring constantly. Remove from heat and whisk again. Add flavoring (we used a teaspoon of vanilla essence) and coloring and put in refrigerator until ready to serve. We made 2 batches of this and divided it into three jars (red, blue and uncolored cream). Step 3: Make Your Layered Ice Cream. Push your mini Mars bar (or marshmallow, or brownie, or cake) onto a popsicle stick. and dunk into liquid nitrogen for a few seconds. Remove, and dunk the cold bar into one of the containers of liquid ice cream mix. Remove, dunk back into liquid nitrogen, and repeat as many times as you have patience for. Make funky patterns and shapes. Don't overdo the LN2 - you just need to set the ice cream, not turn it into a rock. Don't try eating it if it's fuming - it's too cold. Approach it cautiously - you don't want to break a tooth or swallow a deep-frozen piece of ice cream. Once the ice cream is soft, enjoy - it's fantastically smooth.", "images_list": ["make-layered-ice-creams-with-liquid-nitrogen_0", "make-layered-ice-creams-with-liquid-nitrogen_1", "make-layered-ice-creams-with-liquid-nitrogen_2", "make-layered-ice-creams-with-liquid-nitrogen_3"]} {"id": "RECIPE_1289", "question": "What is the process for making the ice cream mix for 'Make Layered Ice-creams With Liquid Nitrogen,' including the key ingredients and steps involved?", "provenance": [40829], "ground_truth": "To make the ice cream mix for 'Make Layered Ice-creams With Liquid Nitrogen,' whisk 5 egg yolks with 125 g of sugar until thick and creamy. Then, add this mixture to a large saucepan with 500 ml of half-and-half milk/cream. Stir over moderate heat for about 10 minutes while constantly stirring. After removing it from heat, whisk again and add a teaspoon of vanilla essence and food coloring. Finally, refrigerate until ready to serve.", "images_list": ["make-layered-ice-creams-with-liquid-nitrogen_2"]} {"id": "RECIPE_1290", "question": "What is the best way to prepare a delicious minced meat and bean sprouts dinner that\u2019s quick and satisfying?", "provenance": [40830], "ground_truth": "Introduction: Minced Meat and Bean Sprouts Dinner. Hi everybody,I thought i would share this very quick, but great tasting, satisfying and not-wholly-unhealthy dish with you. It's great for when you really don 't feel like cooking or simply don't have the time. Step 1: The Ingredients. For 2 persons, you need:- 250 gr. minced meat (beef, pork or 50/50) - 200 gr. bean sprouts- 2 or 3 tbsp. soy sauce - 2 tbsp. peanut butter (chunky, smooth, whatever you like)- 1 tsp. sambal - brown castor sugar, if you like - 2 tbsp butter. - sliced bread (2 or 3 slices for each) Step 2: Preparation. Heat the butter in a skillet and brown the minced meat. keep stirring so the meat falls apart in crumbs.Then, add the peanut butter, the soy sauce and the sambal. Taste and see if it's to your liking. You can also add some sugar if you like.When the taste is good, add the bean sprouts and keep stirring fot 2 - 3 minutes. The sprouts shouldn't be raw anymore but stuill have a bite. Step 3: You're All Done!. Put your sliced bread and the pan on the table and let everyone help themselves! Enjoy!(P.S. I entered this in the Dorm food contest. If you like it please consider voting for me.)", "images_list": ["minced-meat-and-bean-sprouts-dinner_0", "minced-meat-and-bean-sprouts-dinner_1", "minced-meat-and-bean-sprouts-dinner_2", "minced-meat-and-bean-sprouts-dinner_3"]} {"id": "RECIPE_1291", "question": "In preparing 'Minced Meat and Bean Sprouts Dinner,' what ingredients do you add after browning the minced meat?", "provenance": [40830], "ground_truth": "After browning the minced meat, you should add peanut butter, soy sauce, and sambal.", "images_list": ["minced-meat-and-bean-sprouts-dinner_2"]} {"id": "RECIPE_1292", "question": "When making 'Bake Chiffon Cake,' what specific technique should you use after adding the flour mixture to the egg foam to ensure the mixture is properly combined?", "provenance": [40831], "ground_truth": "After adding the flour mixture to the egg foam when making 'Bake Chiffon Cake,' you should pour the flour mixture slowly while gently folding it into the egg foam. This technique helps maintain the aeration of the egg whites, ensuring the cake rises well.", "images_list": ["bake-chiffon-cake-1_3"]} {"id": "RECIPE_1293", "question": "What is the best way to prepare an indulgent spaghetti pie that features both Alfredo and marinara sauces?", "provenance": [40832], "ground_truth": "Introduction: Oh My Spaghetti Pie (an Old Chicago Copycat). Oh my is the perfect description of this dish, because from the very first bite, you'll be saying \"Oh my\" until the last bite is gone! This pie is for my middle sister, she eats it at a favorite Denver restaurant, Old Chicago. We were talking about spaghetti pie a couple months ago and she sent me a picture of this and said she'd be thrilled if I could re-create the recipe for her. Looking at her picture I realized this was no \"normal\" spaghetti pie, this was MAGIC! Why magic? Because they make an ALFREDO spaghetti pie, and serve it on a bed of marinara sauce. Genius! I've loved Alfredo since I was a kid, buttery, creamy, cheesy, what's not to love? Calories, schmalories, sometimes you need to treat yourself! My dad loves a shrimp pasta dish where they mix marinara with Alfredo, so I knew he'd enjoy this too. My mom loved it as well, and I'm certain my vegetarian oldest sister will request it when she visits. The next time my sister and brother-in-law come home, I hope they can attest to its deliciousness, AFTER they help me make it! They definitely approved of the pictures, and my former-chef bro-in-law gave me some great advice on how to make it like they do in the restaurant. I searched other copycat versions, but those use jarred Alfredo, I'm OK with a lot of food in jars, Alfredo sauce is not one of them. A truly authentic Alfredo is butter and Parmesan, the version many make adds heavy cream. With salt and pepper that's 5 ingredients, not one jar of Alfredo sauce I looked at contains only 5 ingredients, so I'll go ahead and make my own, it's very easy, I promise. Even the Old Chicago menu reads:\u00a0This Old Chicago exclusive starts with spaghetti tossed in Alfredo sauce made from scratch daily with Parmesan, mozzarella, Romano and provolone cheeses, topped with even more cheeses and slow-baked to toasty perfection. Served by the slice over our house marinara.\u00a0 There are a few steps to this recipe, but they can all be done around, or at the same time, with a little multi-tasking. I will say you can use a good-quality jarred marinara, but the recipe I use, from Cook's Illustrated,\u00a0can be made in less than an hour, and tastes as if it's been cooking all day.\u00a0 I made a roux-based Alfredo, thick enough to coat the pasta and not separate when baked. Reserving a bit for a creamy top, made slightly gooey with a top layer of cheese. Some of the edges of the spaghetti get slightly crunchy (my favorite bits). With each bite you get rich creamy spaghetti Alfredo brightened up with the marinara. Some garlic bread and a side salad are all you need for a perfect meal. \u00a0 My dad and I really love Arrabbiata, or zesty marinara, sauce, I believe you could use that as a base for some nice heat if you love spicy foods too. \u00a0 Please enjoy this spaghetti pie as soon as possible so you can have an \"Oh my\" eating experience too!\u00a0 \u00a0 Serves 8\u00a0 Marinara recipe from Cook's Illustrated, March 2006 Step 1: Gather Ingredients. You'll need: One 9 1/2- to 10-inch deep dish pie plate, sprayed with non-stick spray For the Alfredo pie: 1/4 cup unsalted butter 1/4 cup all purpose flour 2 cups whole milk 1 cup heavy cream Pinch ground nutmeg 2 cups Italian Five Cheese blend shredded cheese (I used Kraft Italian), divided 3/4 cup grated Parmesan cheese, divided \u00a0 Salt and pepper, to taste 12 oz. spaghetti For the marinara: 2 (28 ounce) cans whole tomatoes, packed in juice 2 tablespoons olive oil 1 medium onion, chopped fine (about 1 cup) 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons) 1/2 teaspoon dried oregano (since I forgot the basil, I used 1 teaspoon pasta seasoning mix instead of just oregano) 1/3 cup dry red wine (I used Cabernet Sauvignon, Merlot would also work) 3 tablespoons chopped fresh basil (I unfortunately forgot to buy this)\u00a0 1 tablespoon extra virgin olive oil Salt and ground black pepper 1 - 2 teaspoons sugar, as needed\u00a0 Step 2: Make Alfredo Sauce. Adjust an oven rack to the middle position and preheat oven to 350 degrees F. (I also preheat a baking sheet on the rack, as I bake all my pies on baking sheets to contain any spills.)\u00a0 Remove 1/2 cup shredded Italian five cheese from the bag, and add to a small bowl mixing it with 1/4 cup shredded Parmesan, set aside for topping the partially baked pie. You'll use the remaining 1 1/2 cups plus 1/2 cup Parmesan for the Alfredo sauce.\u00a0 Combine heavy cream and milk in one measuring cup. Melt butter in a medium saucepan over medium heat until foaming, whisk in flour until combined, continue whisking until mixture is smooth and slightly golden, about 1 minute. Gradually add milk and heavy cream, increase heat to medium-high and whisk constantly to combine into a smooth sauce. Bring mixture just to a boil, turn heat to medium-low and simmer until slightly thickened, about 5 minutes, stirring occasionally. Add a pinch of nutmeg during this time.\u00a0 Once sauce is thickened, start adding the cheese, a handful at a time, stirring after each addition waiting until the cheese is melted before adding more. Continue adding, and stirring, until the 2 cups of cheese is melted and the sauce is smooth. Taste and add salt and pepper as needed, you may only need some pepper since the cheese is somewhat salty.\u00a0 Turn heat off but leave pan on burner, cover, and keep warm until ready to toss with spaghetti.\u00a0 Step 3: Make Marinara Sauce. Cook pasta and begin baking pie while marinara cooks. Note: I actually halved this recipe, that was a mistake because it tasted so good with the pie, and garlic bread, we wished there was more.\u00a0 Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato\u00a0juice and discard remainder. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and\u00a0golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally\u00a0and loosening browned bits, until sauce is thick, 8 to 10 minutes. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender; and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses (you can make it as thick or as smooth as you like). Return sauce to\u00a0skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar (I added 1 tsp.) to taste. Step 4: Cook Pasta, Assemble, and Bake Spaghetti Pie. As you start making the marinara, bring a large pot of water to boil over high heat. Add 1 tablespoon salt then spaghetti, stirring occasionally to separate the strands. Cook until al dente (even slightly firmer than al dente since it will soften more as it bakes). I reserved 1/2 cup of pasta cooking water just in case I needed to thin the alfredo sauce (in the end I didn't, but save the water just in case). Drain the pasta and return to the pot. Stir the Alfredo sauce again to make sure it's smooth, then add all but 1 cup to the spaghetti and toss to combine. Return the cover to the Alfredo and keep it warm (my oven has a warming burner, if you don't, warm it gently over low heat before topping the partially baked pie with it.) If you feel the sauce is too thick and not coating all of the pasta easily you can add some of the pasta cooking water, a little at a time, until the sauce is thoroughly mixed with the pasta. Transfer the spaghetti to the pie dish and pat down the top to make an even layer. Bake for 20 minutes.\u00a0 Step 5: Finish the Pie, Let Cool Slightly, and Serve With Marinara Sauce. After 20 minutes, remove the pie from the oven. Re-stir the Alfredo sauce so it's once again smooth, top the pie with the remaining Alfredo using a spatula to spread over the entire pie.\u00a0 Sprinkle the remaining 3/4 cup cheese on top of the Alfredo sauce, return to oven for 10 minutes, or until cheese is melted and light golden brown. Rotate your baking sheet front to back halfway through baking. Remove from oven and let pie rest 10 minutes. Spread a layer of marinara sauce on each serving plate, or shallow bowl, cut pie into pieces and serve on top of marinara. (If I had some fresh basil I would've loved to sprinkle some finely chopped over the top of each dish.) Serve, garlic bread on the side is wonderful for scooping up excess sauce, enjoy!\u00a0 Leftovers can be stored, covered, keeping the marinara separate, for 3 days. The pie itself reheats well in a toaster oven. I microwaved the marinara sauce while warming the pie. (I'm not sure if reheating the entire dish in the microwave would work well, the pasta might get too dry, but you could try it if you have leftovers and no toaster oven.)", "images_list": ["oh-my-spaghetti-pie-an-old-chicago-copycat_0", "oh-my-spaghetti-pie-an-old-chicago-copycat_1", "oh-my-spaghetti-pie-an-old-chicago-copycat_2", "oh-my-spaghetti-pie-an-old-chicago-copycat_3", "oh-my-spaghetti-pie-an-old-chicago-copycat_4", "oh-my-spaghetti-pie-an-old-chicago-copycat_5"]} {"id": "RECIPE_1294", "question": "After baking the 'Oh My Spaghetti Pie' for 20 minutes, what steps should you take to prepare the remaining Alfredo sauce before serving?", "provenance": [40832], "ground_truth": "After baking the 'Oh My Spaghetti Pie' for 20 minutes, you should remove it from the oven, re-stir the Alfredo sauce to ensure it is smooth, and then spread the remaining Alfredo evenly over the entire pie using a spatula.", "images_list": ["oh-my-spaghetti-pie-an-old-chicago-copycat_5"]} {"id": "RECIPE_1295", "question": "What steps should I follow to prepare the carrot for the recipe 'Love Carrots'?", "provenance": [40833], "ground_truth": "To prepare the carrot for the recipe 'Love Carrots,' you should peel the carrot and, if it's crooked, cut it into mostly straight sections.", "images_list": ["love-carrots_2"]} {"id": "RECIPE_1296", "question": "What is the process for creating a delicious Halloween Crack that combines salty and sweet flavors?", "provenance": [40834], "ground_truth": "Introduction: Halloween Crack Recipe. http://www.savynaturalista.com/2013/09/26/halloween-crack-candy-corn-crack/Halloween Crack Recipe: 1 sleeve of saltines (depending on baking sheet you may need more) 1 cup unsalted butter 1 cup dark brown sugar 1-2 cups candy corn 3/4-1 cup peanut butter candies Recipe Directions: Preheat oven to 400\u00b0 F.\u00a0 Line a cookie sheet with parchment paper or foil; once done line the pan with layer of saltine crackers. In a saucepan, combine the butter and sugar. Bring to a boil over medium-high and boil for about 3 minutes until the ingredients are dissolved. Immediately pour over saltines to cover crackers completely. Bake for 3-5 minutes. Remove from oven and turn the oven off.\u00a0 Sprinkle candy corn and peanut butter candies on toffee; place back in the oven. The oven does not need to be turned back on for this process or you will have melted gooey candy corn. Allow the candy corn and peanut butter candies to stick to the toffee in the warm oven .\u00a0 About 3-6 minutes once done take out the oven let cool completely and break into pieces.", "images_list": ["halloween-crack-recipe_0"]} {"id": "RECIPE_1297", "question": "What is the baking time and process for the 'Halloween Crack Recipe' after pouring the toffee over the saltines?", "provenance": [40834], "ground_truth": "For the 'Halloween Crack Recipe,' after pouring the toffee over the saltines, you should bake it for 3-5 minutes. Then, remove it from the oven and turn the oven off before adding the candy corn and peanut butter candies.", "images_list": ["halloween-crack-recipe_0"]} {"id": "RECIPE_1298", "question": "What is the process for crafting a refreshing goji berry tonic that highlights the unique flavors of its ingredients?", "provenance": [40835], "ground_truth": "Introduction: Rejuvinating Goji Berry Tonic. Goji has been dubbed a superfood and people go nuts for the stuff. I like them in this refreshing drink that is accompanied by other red berries and petals. It is a nice tart beverage to enjoy in the morning after coffee or whenever really! I feel like it is a nice Spring/Summer drink and I hope you try and enjoy it. Step 1: Gather Your Goods. For this recipe I used:4 cups of fresh water1/2 cup goji berries1/8 cup hibiscus petal1/8 cup rose petal1 tsp schisandra berries1 tbsp. honeylemon, for garnish and a splash of juice to add some acidityFor the tools I used: various measuring cups and spoonsa pota strainera funnelan empty, clean, and sterilized glass bottle Step 2: Some Notes on the Ingredients. Disclaimer: Skip this step if you just want a tasty beverage and not be put to sleep due to boredom. Oh and I am not doctor and this is just what I have read on the subject of the ingredients. It is not advisable to consume this beverage if you are pregnant or nursing, I've read. The main ingredient here is the Goji berry. It is believed that goji helps your kidneys and liver function by tonifying the blood. They contain antioxidants, like beta-carotene and zeaxanthin, and long chain sugars called Lycium barbarum polysaccharides. These supposedly aid the immune system by increasing production of superoxide dismutase, or SOD. Great...what does that mean?Free radicals such as superoxide, O2(-), and Hydrxyl, OH(-), can cause cell damage and trust me, you don't want that. So the SOD turns the O2(-) into regular oxygen, O2, which is good, and/or hydrogen peroxide, H2O2, which is more easily removable from the body. Schisandra is a berry that in Chinese medicine is said to help skin and aid in beautification. It also is believed to aid in fatigue and circulation. Additionally, it is believed to help cleanse the liver. Hibiscus/Rose petals will reinforce that deep red color of the beverage and add nice floral notes. Step 3: Let's Make. Bring your water to a boilRemove from the heatAdd all ingredients except the honey Let sit for 1 hourStrain and discard solidsYou really do not want to push on the solids because the schisandra may be a bit tanic. So unless you like bitterness, avoid pressing to get as much liquid as you can. (strain through a filter if you don't want any floaties)Add honey and stirServe as is or refrigerate until cool, add some ice and lemon and enjoyYou could even add some champagne for a little kick!", "images_list": ["rejuvinating-goji-berry-tonic_0", "rejuvinating-goji-berry-tonic_1", "rejuvinating-goji-berry-tonic_3"]} {"id": "RECIPE_1299", "question": "For making 'Rejuvinating Goji Berry Tonic,' what is the correct method for straining the mixture after it has sat for one hour?", "provenance": [40835], "ground_truth": "To make 'Rejuvinating Goji Berry Tonic,' after letting the mixture sit for one hour, you should strain and discard the solids. It's important to avoid pressing on the solids to prevent bitterness, and using a filter can help if you prefer a clear tonic without any floaties.", "images_list": ["rejuvinating-goji-berry-tonic_3"]} {"id": "RECIPE_1300", "question": "What is the best way to prepare delicious Swedish cinnamon rolls that capture the essence of KanelBullar?", "provenance": [40836], "ground_truth": "Introduction: Swedish Cinnamon Rolls (KanelBullar). ENJOY A COFFEE BREAK EATING CINNAMON ROLLS!As a student, early 2000's, I have spent some time in Sweden. I was living in the beautiful city of Gothenburg, studying at the University of Chalmers.I really enjoyed that time, discovering the Swedish culture. What amazed me there is the food since I didn't know that Sweden has such a culinary culture. The best among all the new meals I have tested, incl. the long lasting memory Surstr\u00f6mming (fermented Baltic Sea herring), was the KanelBulle.Together with a cup of Coffee, KanelBullar are the best companions of your Sunday afternoons, reading a good book at the Fire side or sharing a coffee break with your colleagues, talking about all or nothing.Baking KanelBullar is fairly easy but do it in advance as you need some resting time (not you, the dough)Let's bake it!Have a look at my other recipes Step 1: Let's Bake Cinnamon Rolls. What you need:for the cake:700g of flour, 300g of milk (about 30 dl), 120g of sugar, 100g of melted butter 1 (fresh) egg 30g of fresh baking yeast salt cardamom (powder)for the filing:50g of melted butter (I rather have it not melted but really soft) sugar (at your taste) cinnamon (powder) Step 2: Backing Cinnamon Rolls. Let's go:Take the yeast and mix it in a bit of tempered milk.Once done, pour the rest of the milk, the melted butter and all other ingredients. Mix it slowly and best, use a bread machine. Knead 15 min (10 in a machine) and let it rest for about 30 min. This is an important step. Do a real 15 min and a real 30 min ;-) Protect it with a cloth.Roll out the pastry: about 4mm height, 30 cm wide. Try to make a square instead of a traditional round shape, you will obtain better reasult later on.Put the soft butter on it and then sugar and cinnamon. I suggest to mix sugar and cinnamon in a bowl in order to have a better mix and thus a better taste.Roll the whole thing, not too tight. Cut the rolls and put it on a baking plate (I use baking paper). Let the pastries rest for an hour (Yes, I know, you wanted to bake now and eat them but we have to wait, first because we need the yeast to make its job, then because waiting make the rolls even tastier). Break an egg and paint your bullar with the yellow part to make a shinning finish. Step 3: . Brew your coffe.6 to 8 min in oven, 240\u00b0C (th.8)Wait .... Wait.... Wait....Take care, it's hot!!!Enjoy your KanelBullar!", "images_list": ["swedish-cinnamon-rolls-kanelbullar_0", "swedish-cinnamon-rolls-kanelbullar_1", "swedish-cinnamon-rolls-kanelbullar_2", "swedish-cinnamon-rolls-kanelbullar_3"]} {"id": "RECIPE_1301", "question": "In making 'Swedish Cinnamon Rolls (KanelBullar),' how long should the dough rest after kneading, and why is this resting time significant?", "provenance": [40836], "ground_truth": "For making 'Swedish Cinnamon Rolls (KanelBullar),' the dough should rest for about 30 minutes after kneading. This resting time is significant because it allows the yeast to work effectively, which enhances the flavor and texture of the rolls.", "images_list": ["swedish-cinnamon-rolls-kanelbullar_2"]} {"id": "RECIPE_1302", "question": "What\u2019s the best way to whip up a delicious Raw Chocolate Goji Berry Banana Smoothy?", "provenance": [40837], "ground_truth": "Introduction: Raw Chocolate Goji Berry Banana Smoothy. These Raw, Vegan & Gluten-Free Raw chocolate covered goji berries are out of this world! When I first tasted dried goji berries, I didn\u2019t like them much. They are very sour. They are an acquired taste, I believe! Then, gradually I added them to my smoothies & sometimes to my oat porridges. Now, I love them. :) There is 100 gr in this smaller package but it costs a lot of money. It is 6.95\u20ac. I buy mine in a local organic shop. It is made by Choco Delic. This is a Dutch firm located in Amsterdam, The Netherlands. Here is their website: http://www.chocodelic.nl The ingredients in this raw chocolate covered dried goji berries are all natural & organic: contain: 65% raw chocolate, ( cacao content 60%, cacao butter, coconut blossom sugar ) & goji berries! That is all! Yum yum,\u2026What is not to love here, right? Step 1: Gather Your Ingredients!. Recipe: for about 650-700 ml/ this is 1 large breakfast smoothy! Ingredients: 1 cup + 1/2 cup unsweetened almond milk ( 625 ml) 1 large ripe banana, peeled & broken into 3 pieces 1/4 cup raw chocolate covered goji berries ( 45 gr ) Step 2: Blend Away With Your Vitamix!. Method:1. Take your beloved Vitamix & place your ingredients in this order in it. Place fitted tamper in your lid. Blend on full-speed & on high for about 15 to 30 seconds, by using your tamper to push ingredients into the running blades. Your smoothy will look like a carrot smoothy but the flavor is way better, I promise you that! Pour into a larger smoothy glass & enjoy instantly with a big smile on your face! :)You taste the raw chocolate first, then the banana & hint of almond. Enjoy!You can find it also on my blog here: http://sophiesfoodiefiles.wordpress.com/2015/02/11/raw-chocolate-goji-berry-banana-smoothy-raw-vegan-gluten-free/", "images_list": ["raw-chocolate-goji-berry-banana-smoothy_0"]} {"id": "RECIPE_1303", "question": "What ingredients do I need to gather to make the 'Raw Chocolate Goji Berry Banana Smoothy'?", "provenance": [40837], "ground_truth": "To make 'Raw Chocolate Goji Berry Banana Smoothy,' you will need 1 cup + 1/2 cup of unsweetened almond milk (625 ml), 1 large ripe banana, peeled and broken into 3 pieces, and 1/4 cup of raw chocolate covered goji berries (45 gr).", "images_list": []} {"id": "RECIPE_1304", "question": "What\u2019s the best way to prepare a delightful Dutch holiday gingerbread butter for a festive breakfast?", "provenance": [40838], "ground_truth": "Introduction: Dutch Holiday Gingerbread Butter. We dutchies love our holiday breads. They are called 'stollen', which I can't properly translate. It's bread filled with raisins, almondpaste and different kinds of nuts. We put whole-cream butter on it and voila, there's a tasty holiday breakfast. Yum! But, it gets kind of boring. I wanted to spice up the holiday breakfast. We dutchies also love our 'speculaas', or gingerbread, so why not make butter out of it? Here's my recipe for delicious gingerbread butter. Made from scratch! Step 1: What You Need. Gingerbread spices30 grams/1.05 oz Cinnamon5 grams/0.18 oz Ginger (dried, powder)5 grams/0,18 oz Cardamom10 grams/0,35 oz Clove5 grams/0,18 oz Cilantro (dried)5 grams/0,18 oz White pepper10 grams/0,35 oz NutmegButter250 grams/8,81 oz whole-cream butter1 table spoon SugarToolsIf you don't use ground spices you'll need a mortar and pestle. You also need a jar big enough to fit the spices and butter. A spoon to scoop it in is also handy! Step 2: Spice It Up!. Ground all the spices in a mortar and pestle. If you don't have patience, just use ground spices and mix those up. Put it in one of the jars, because you'll have slightly more spices than you need for the butter. You could make gingerbread later on! Step 3: Butter Up!. Make sure the butter is about 10 minutes out of the fridge, so it's softened nicely. Now mix the spices in there. I used a fork and a little patience, but I guess you could use a hand mixer. Stir a table spoon of sugar in there and put the mixture in a jar. Put it in the fridge and let it rest for at least a day, so the flavours can settle in the butter. The longer it sits, the better is gets! Now slice up some bread and enjoy your gingerbread butter. I know I do! :)", "images_list": ["dutch-holiday-gingerbread-butter_0", "dutch-holiday-gingerbread-butter_1", "dutch-holiday-gingerbread-butter_2", "dutch-holiday-gingerbread-butter_3"]} {"id": "RECIPE_1305", "question": "Before mixing the ingredients for 'Dutch Holiday Gingerbread Butter,' how long should the butter be left out to soften?", "provenance": [40838], "ground_truth": "Before mixing the ingredients for 'Dutch Holiday Gingerbread Butter,' the butter should be left out of the fridge for about 10 minutes to soften nicely.", "images_list": ["dutch-holiday-gingerbread-butter_3"]} {"id": "RECIPE_1306", "question": "What are the essential steps to create a delightful outdoor grilling area in your backyard?", "provenance": [40839], "ground_truth": "Introduction: Grilling Area Project. This is my recent project in our backyard. We have extended our patio and added an area for cooking, grilling and smoking - now we have an outdoor kitchen. I always wanted an outdoor cooking area because I love the idea of cooking in out in the open air. Most of the plans for an outdoor kitchen area I was able to find online were made up of wood and steel, and I wanted to try something new. First we drew the plan (as seen in the pictures). We then started with digging the marked area and then poured concrete in there. We then used concrete cinder blocks to build the walls. This was ultimately followed by tiling and grouting. All in all, it took about 3 weeks to finish, considering that we were only able to give this a few hours every day. Items needed: Sand Cement blocks (total number depends on how many and how high do you want the walls) Cement/concrete mix Tiles Mortar Grout A small counter grill, a large gas grill and a smoker Specifics: The digging was followed by mixing the concrete bags - we had to use about 35 of the 80lb bags. We waited for a few days to let the area completely dry. We then put concrete blocks according to the counter space we needed, and to make sure that the smoker and the gas grill fit as well. We also left some space between our back wall and the grill for safety reasons. We then filled up most of the blocks and spaces with cement. After it had dried well, we mixed up the mortar followed by tiling. Finally, we grouted the tiles, and left it for two days. Last thing was to add some style - we added some pebbles and gravel, and some decorations on top.", "images_list": ["grilling-area-project_0"]} {"id": "RECIPE_1307", "question": "For the 'Grilling Area Project,' how many 80lb bags of concrete did you use, and how long did you wait after pouring the concrete?", "provenance": [40839], "ground_truth": "In the 'Grilling Area Project,' approximately 35 of the 80lb bags of concrete were used, and we waited a few days for the area to completely dry after pouring the concrete.", "images_list": ["grilling-area-project_0"]} {"id": "RECIPE_1308", "question": "What temperature should I preheat the oven to when making 'Homemade Apple Hand Pies'?", "provenance": [40840], "ground_truth": "When making 'Homemade Apple Hand Pies,' you should preheat the oven to 425 degrees Fahrenheit.", "images_list": ["homemade-apple-hand-pies_1"]} {"id": "RECIPE_1309", "question": "How do you create Mario's face using brown rice and tomato puree in the 'Super Mario Vegan Salad'?", "provenance": [40841], "ground_truth": "To create Mario's face in the 'Super Mario Vegan Salad,' you'll first separate the cooked brown rice into two bowls. Then, add 4-5 tablespoons of tomato puree to one of the bowls. The brown rice will be used to make his face, nose, and ears, while the red rice will represent his hat.", "images_list": ["super-mario-vegan-salad_2"]} {"id": "RECIPE_1310", "question": "What is the best way to create a delicious pumpkin spice ice cream that's perfect for autumn?", "provenance": [40842], "ground_truth": "Introduction: Pumpkin Spice Ice Cream. I was looking for a dessert that was the basic,cake, pie or anything like that. I went to my grandma and she has spoken. She gave me this recipe for chocolate ice cream and I switched out a couple of ingredients to make the pumpkin spice ice cream. It was easy to make and the ingredients are non expensive. It tasted really good and I hope you can enjoy it too. Step 1: Materials and Ingredients. Ingredients:4 cups half and half 2 cups heavy whipping cream 4 tsp vanilla extract 1 cup white sugar 1/4 cup light brown sugar7 .5 oz canned pumpkin1/2 tsp. nutmeg1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1 tsp pumpkin spiceMaterials:Saucepan Large bowlMeasuring cups and spoons2 mixing spoonsPlastic wrapFreezer and a stove Step 2: In the Making. DirectionsMix together half and half, heavy cream, white and brown sugar in a saucepan over medium heat.Make sure all sugar is dissolved before removing heat.In a bowl mix together the pumpkin, nutmeg, cinnamon, ginger and pumpkin spice. Make sure to mix so all the ingredients are well combined. After the sugar melted in the sauce pan, combine the pumpkin mix with the sugar mix. Make sure everything is well mixed together and smooth.When everything is smooth and with little to no lumps, cover the cream with plastic wrap and put it in the freezer over night. Step 3: Vuala!. The sun has risen and the has night fallen, you now may serve your ice cream. Enjoy it while it lasts and I hope you enjoyed it ;)", "images_list": ["pumpkin-spice-ice-cream_0", "pumpkin-spice-ice-cream_1", "pumpkin-spice-ice-cream_2", "pumpkin-spice-ice-cream_3"]} {"id": "RECIPE_1311", "question": "What ingredients are required for making 'Pumpkin Spice Ice Cream' and how do you combine them in Step 1?", "provenance": [40842], "ground_truth": "To make 'Pumpkin Spice Ice Cream,' the ingredients needed are 4 cups half and half, 2 cups heavy whipping cream, 4 tsp vanilla extract, 1 cup white sugar, 1/4 cup light brown sugar, 7.5 oz canned pumpkin, 1/2 tsp nutmeg, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1 tsp pumpkin spice. In Step 1, these ingredients are combined by mixing the half and half, heavy cream, white sugar, and brown sugar in a saucepan over medium heat until all the sugar is dissolved before removing from heat.", "images_list": ["pumpkin-spice-ice-cream_1"]} {"id": "RECIPE_1312", "question": "After my dough has doubled in size for making 'Mall Pretzels,' what temperature should I preheat my oven to, and how do I prepare the baking soda solution?", "provenance": [40843], "ground_truth": "After your dough has doubled in size for making 'Mall Pretzels,' you should preheat your oven to 425 degrees and prepare a baking soda solution by dissolving the baking soda in hot water.", "images_list": []} {"id": "RECIPE_1313", "question": "What\u2019s the best way to incorporate my kids' names into their pancakes?", "provenance": [40844], "ground_truth": "Introduction: How to Put Your Kids' Names in Their Pancakes. I was cooking pancakes one morning and was struck with the idea to put their names in them.\u00a0 I decided to try it and it was a bit easier than I thought, and the kids loved them.\u00a0 Ok, well, they liked them (I probably thought they were cooler than they did : P ) but I thought it was a cool way to just put in that extra bit of effort to do something unique for them.\u00a0 Anyway, here is how to do it. Step 1: Write the Letters. I used regular pancake batter, but thickening it up a tiny bit would probably be helpful- not too much because you won't be able to get good detail if it is too thick, but if it is particularly thin you won't be able to get finer lines- they will just run everywhere. The first thing that I did wrong was to make the lettering face right side up, when in fact it needs to be mirrored so that when you flip the pancakes over and it gets reversed the names or initial or whatever you do with them are readable to the eater. So, pour the name onto your heated griddle mirrored. Another thing that I did slightly differently as I went on was to let the letters cook a little bit first, a good 30 seconds or a minute before going to the next step.\u00a0 Step 2: Finishing Up. \u00a0After the letters have cooked a minute, go ahead and pour batter over and around them so that all the letters of the name are encased. You could, of course, just cook the letters by themselves, but I figured the name in a pancake was kind of cool. Then you flip the pancake as normal, but because you will probably end up with an awkward size or shape, it will be more difficult than a regular round pancake. One I ended up using two spatulas simultaneously to flip, which was a challenge but (to me) was well worth it for the coolness factor. These were made for Caleb, AJ, Alex and Ben.\nHave fun and make your kids feel loved in a yummy way to start the day! ", "images_list": ["how-to-put-your-kids-names-in-their-pancakes_0", "how-to-put-your-kids-names-in-their-pancakes_1", "how-to-put-your-kids-names-in-their-pancakes_2"]} {"id": "RECIPE_1314", "question": "What is the first step to prepare the letters when making 'How to Put Your Kids' Names in Their Pancakes'?", "provenance": [40844], "ground_truth": "The first step to prepare the letters in 'How to Put Your Kids' Names in Their Pancakes' is to write the letters using pancake batter that is slightly thickened for better detail. It's important not to make it too thick, as that would hinder getting good detail.", "images_list": ["how-to-put-your-kids-names-in-their-pancakes_1"]} {"id": "RECIPE_1315", "question": "What\u2019s the process for creating spooky creepy finger cookies that are perfect for Halloween?", "provenance": [40845], "ground_truth": "Introduction: Spooky Creepy Finger Cookies. What a creepy creation perfect for Halloween. Step 1: INGREDIENTS . 1 cup butter softened 1 cup confectioner\u2019s sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup pecan Sprinkle of cinnamon 1 (.75 ounce) tube red decorating gel 1 (.75 ounce) tube black icing green coloring toothpick Step 2: DIRECTIONS:. Combine the butter, sugar, egg and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. Remove dough from refrigerator. Scoop 1 heaped of teaspoon into a piece of waxed paper and using the wax paper to roll the dough into a thin finger-shaped cookie. Press one pecan on one end of each cookie that will serve as a long dirty fingernail. Squeeze cookie near the tip and again near the center of each that will serve as knuckles, then using a toothpick make lines at the same points to help give a more finger-like appearance. Sprinkle a bit of cinnamon on the knuckles. On the other variety of finger with blackened nail, replace pecan by squeezing black decorating gel direct on the cookie.For green colored finger, in a small bowl squeeze some green coloring drops and roll the finger shape dough to it. Step 3: . Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.Remove the pecan from the end of each cookie, squeeze a small amount of red decorating gel into the cavity; replace the pecan so this will make the gel to ooze out around the tip of the cookie like a blood. Step 4: . So easy but creepy!", "images_list": ["spooky-creepy-finger-cookies_0", "spooky-creepy-finger-cookies_1", "spooky-creepy-finger-cookies_2", "spooky-creepy-finger-cookies_3", "spooky-creepy-finger-cookies_4"]} {"id": "RECIPE_1316", "question": "What is the procedure for shaping 'Spooky Creepy Finger Cookies' and adding their decorative elements?", "provenance": [40845], "ground_truth": "To shape 'Spooky Creepy Finger Cookies,' first remove the dough from the refrigerator and scoop 1 heaped teaspoon into a piece of waxed paper. Use the wax paper to roll the dough into a thin finger shape. Press a pecan on one end of each cookie to represent a long, dirty fingernail. Squeeze the dough near the tip and center to create knuckles, and use a toothpick to make lines at these points for a more realistic appearance. Lastly, sprinkle a bit of cinnamon on the knuckles for added detail, or use black decorating gel for a variant with a blackened nail.", "images_list": ["spooky-creepy-finger-cookies_2"]} {"id": "RECIPE_1317", "question": "What\u2019s the best way to combine the delightful flavors of brownies and s'mores in a cupcake format?", "provenance": [40846], "ground_truth": "Introduction: S'more Brownie Cupcakes. I absolutely love brownies and s'mores, so I thought why not combine the two? And I did!\u00a0 Step 1: Ingredients. What you need:For the brownies-\n1/2 cup vegetable oil\n1 cup white sugar\n1 teaspoon vanilla extract\n2 eggs\n1/2 cup all-purpose flour\n1/3 cup unsweetened cocoa powder\n1/4 teaspoon baking powder\n1/4 teaspoon salt\n1/2 cup Graham cracker crumbs\n\u00a0 \u00a0 -or-\nBrownie mixToppings:\nGraham cracker crumbs\nLarge marshmellows\nChocolate chips Step 2: Making the Brownies. Directions:\n-Preheat oven to 350 degrees F (175 degrees C).\n-In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Now add the graham cracker crumbs, stir until blended.\n-Spread the batter evenly into cupcake pan.\n-Bake for about 20\u00a0minutes\n-Remove from oven\u00a0 Step 3: Adding the S'mores. IMMEDIATELY AFTER REMOVING FROM OVEN\n-Place one large marshmallow on each brownie cupcake\n-Place back in oven for 3 minutes\n-Remove from oven\n-Poke hole (with a fork) in each marshmallow (allowing it to become sticky)\n-Sprinkle graham cracker crumbs on each cupcake\n-Add a few chocolate chips to each Step 4: The Finale!. Allow time to cool, about 5 minutes\nThen take a fork and gently the cupcake will come out\nVoil\u00e0! Mangez!\nEAT!", "images_list": ["smore-brownie-cupcakes_0", "smore-brownie-cupcakes_1", "smore-brownie-cupcakes_2", "smore-brownie-cupcakes_3", "smore-brownie-cupcakes_4"]} {"id": "RECIPE_1318", "question": "In the recipe for 'S'more Brownie Cupcakes,' what should you do immediately after taking the brownies out of the oven?", "provenance": [40846], "ground_truth": "Immediately after taking the brownies out of the oven in the recipe for 'S'more Brownie Cupcakes,' you should place one large marshmallow on each brownie cupcake and then put them back in the oven for 3 minutes.", "images_list": ["smore-brownie-cupcakes_3"]} {"id": "RECIPE_1319", "question": "What is the best way to create a luscious Hawaiian lilikoi butter that can enhance a variety of dishes?", "provenance": [40847], "ground_truth": "Introduction: Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had. . Living in Hawaii I grew up with lilikoi butter as a staple in our home. It was always in the fridge ready to be topped on whatever my heart desired. It was only after moving to the mainland that I realized that most people have no clue what it is. And boy are you all missing out!Lilikoi is more commonly known as passion fruit. This is however nothing like a fruit butter which does not contain any butter at all. Although called Lilikoi butter it is actually a curd made with Passion fruit juice, butter, sugar, and eggs. Very simple to make and it keeps well in the refrigerator for a couple of weeks.Once you try it on toast, pancakes, or crepes you will wonder why you never heard of it before! Step 1: Gather You Ingredients. 1/2 Cup passion fruit juice2/3 Cup sugar (Add more to taste)3 Eggs6 Tablespoons Butter You will need a sauce pan and glass bowl for a double boiler. A whisk and a strainer.Here is a great video on how to juice lilikoi.Finding fresh passion fruit isn't very easy to do so frozen pulp or puree is your next best bet. Juice concentrate will also work. This Goya brand can be found in Hispanic markets which is what I used. You might also find different brands that will say Parcha or Maracuja which means passion fruit. I found this on amazon but it is spendy. If you do get your hands on fresh lilikoi, cut them in half and scoop everything into a food processor and pulse for a couple seconds. Pour over a sieve and press down on the seeds the extract as much of the juice as possible. It will take about 5-8 lilikoi for 1/2 cup of juice. Discard the seeds. Step 2: Cooking Directions. Fill your pot with an inch of water, bring to a simmer.First you will pour the eggs, sugar and juice in a glass bowl and whisk until combined. Then cut the butter into cubes and add to the other ingredientsPlace the bowl onto the pot with the simmering water. Stir consistently until the liquid thickens. You will know it's done when the butter coats the back of a spoon. Strain the butter to make sure you get a smooth creamy consistency. Place plastic wrap directly on top of the butter to prevent a skin from forming.Let cool, then refrigerate.*There are other ways to make curds but the double boiler helps prevent the eggs from scrambling. Another option is to place all the ingredients except for the eggs into a sauce pan and heat, then add some of the heated liquid to the eggs to temper them, then pour it all back into the sauce pan and stir until thickened. Step 3: Lilikoi Butter Uses. Here are some of the amazing ways to use Lilikoi Butter:Spread on toast'Syrup' for pancakes or crepesFrosting on cake top Filling for donutsTartsParfaitsThe options are endless. Lilikoi is a great substitute for lemon recipes. Lilikoi lemon bars, Lilikoi meringue pie, etc. It is such a fun and delicious way to switch things up. Not to mention it also makes the perfect homemade holiday present. Pour in a sanitized mason jar and decorate to your liking. :)", "images_list": []} {"id": "RECIPE_1320", "question": "What initial ingredients do I need to gather to make 'Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had'?", "provenance": [40847], "ground_truth": "To make 'Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had,' the initial ingredients you need are 1/2 Cup passion fruit juice, 2/3 Cup sugar, 3 Eggs, and 6 Tablespoons Butter.", "images_list": []} {"id": "RECIPE_1321", "question": "What is the best way to create a fun football-themed bento for kids?", "provenance": [40848], "ground_truth": "Introduction: Football Bento. To celebrate FIFA WORLD CUP 2014 in Brazil, I made this bento for my 14months old daughter. Step 1: Football Shirts Nugget. For the nugget, please refer my previous post \"Chick Nugget\".https://www.instructables.com/id/Chick-nugget/For the yellow shirt, I combined mayonnaise, curry powder and a hint of ketchup. The green details were made of cucumber skin. If not for kids, mustard and mayonnaise may work. For the red shirt, just applied ketchup and made \"10\" number with thinly cut seaweed paper.The green one was made of mayonnaise and seaweed powder. Step 2: Football Rice Balls. IngredientsCooked Japanese Rice (Sushi Rice) Black Paper (seaweed paper) Sour Plum if available Directions1. Put a sheet of cling film on your palm and put some amount of rice. As I made them for a toddler this time, the portion is very small. 2. Put a tiny portion of sour plum and cover it with some rice.3. Close the cling film and make a flat round shape.4. Cut black paper into pieces of pentagon.5. Apply the blackpaper pieces on the surface of a rice ball like football patches.", "images_list": ["football-bento_0", "football-bento_1", "football-bento_2"]} {"id": "RECIPE_1322", "question": "How do you form football rice balls for 'Football Bento'?", "provenance": [40848], "ground_truth": "To form football rice balls for 'Football Bento,' you put a sheet of cling film on your palm, add some cooked Japanese rice, place a tiny portion of sour plum in the center, cover it with more rice, and then shape it into a flat round shape.", "images_list": ["football-bento_2"]} {"id": "RECIPE_1323", "question": "What is the best way to prepare the potatoes for making 'Truffled Mashed Potatoes With Wild Mushrooms' to achieve a desirable texture?", "provenance": [40849], "ground_truth": "To prepare the potatoes for 'Truffled Mashed Potatoes With Wild Mushrooms,' they should be steamed until they are soft enough to fall apart when touched with a fork. Using a ricer to mash the potatoes is recommended for achieving the best texture.", "images_list": ["truffled-mashed-potatoes_6"]} {"id": "RECIPE_1324", "question": "After baking the cookie crusts for 10 minutes while making 'Pomegranate Cake Tarts,' what steps should you take before adding the cake batter?", "provenance": [40850], "ground_truth": "After baking the cookie crusts for 10 minutes, you should flatten them with a fork if they have risen. Then, you can pour the cake batter into each of the cookie crusts, ensuring a bit of overfilling is fine as long as the pan is greased well.", "images_list": ["pomegranate-cake-tarts_7"]} {"id": "RECIPE_1325", "question": "What\u2019s the best way to prepare a refreshing Lemon Drop cocktail at home?", "provenance": [40851], "ground_truth": "Introduction: Bartending for Beginners: Lemon Drop. The Lemon Drop cocktail is considered by many to be the equivalent of hard lemon candy and alcohol form. It has become a base for several other different drinks including jello shots and moonshine. Today I'm going to be showing you how to make the drink that started all these. The lemon drop is a tart drink that is sure to please all the lemon lovers out there Step 1: Supplies. To make a lemon drop, you'll need the following supplies.Vodka Lemon juiceTriple secSimple Syrup Drink shakerLemonIce Step 2: Add Ingredients. Begin by filling the shaker half full with ice. you then pour one ounce of vodka one ounce of lemon juice and one ounce of triple sec into your shaker. Shake thoroughly until mixed. Step 3: Pour and Add Garnish . Because of the small size of this drink some shoes to take it in a chilled shot glass. I however, prefer to make it and serve it in a shooter glass along with a slice of lemon in the drink as a garnish. The lemon gives a little extra color and adds just an extra bit of tart flavor. Use a sharp knife to slice off some lemon peel (with a bit of lemon) and drop it into your drink. Step 4: Enjoy!. There you have it this simple drink is quick to make and doesn't require a lot of ingredients. Despite its simplicity is sure to pucker a few faces and get lots of positive feedback. Thanks for reading!", "images_list": ["bartending-for-beginners-lemon-drop_0", "bartending-for-beginners-lemon-drop_1", "bartending-for-beginners-lemon-drop_2", "bartending-for-beginners-lemon-drop_3", "bartending-for-beginners-lemon-drop_4"]} {"id": "RECIPE_1326", "question": "What ingredients do you add to the shaker for making a 'Lemon Drop,' and how should you combine them?", "provenance": [40851], "ground_truth": "For making a 'Lemon Drop,' you should pour one ounce of vodka, one ounce of lemon juice, and one ounce of triple sec into your shaker, and then shake them thoroughly until mixed.", "images_list": ["bartending-for-beginners-lemon-drop_2"]} {"id": "RECIPE_1327", "question": "How should the ribbons be prepared for inserting into the straw when making 'Mini Maypole Cakes'?", "provenance": [40852], "ground_truth": "For making 'Mini Maypole Cakes,' the ribbons should be layered on top of each other, folded in half, and twisted slightly before being inserted into the straw.", "images_list": ["mini-maypole-cakes_3"]} {"id": "RECIPE_1328", "question": "What\u2019s the best way to craft a delightful Croquembouche Cupcake from scratch?", "provenance": [40853], "ground_truth": "Introduction: Croquembouche Cupcake. \n This adorable cupcake is decorated to look like a miniature Croquembouche, the traditional French wedding cake consisting of cream puffs held together with a delicious web of caramel.\nTo make this cupcake, you'll need:\n\t\t1 Standard Size Cupcake\n\t\t1 Sugar Cone\n\t\tVanilla Frosting\n\t\tCaramel Frosting\n\t\tSmall round candies\u00a0or halved jelly beans\n\t\tCaramel Squares\nBegin by frosting the cupcake with vanilla frosting. Then frost the sugar cone with caramel frosting. Place the sugar cone on top of the cupcake and cover it with the round candies. I used halved jelly beans. Melt the caramel squares in the microwave. Using the tines of a fork, drizzle the caramel around the candy-covered cone. These make great wedding favors.", "images_list": ["croquembouche-cupcake_0"]} {"id": "RECIPE_1329", "question": "What is the best way to prepare the sugar cone for the Croquembouche Cupcake before placing it on top of the cupcake?", "provenance": [40853], "ground_truth": "The best way to prepare the sugar cone for the Croquembouche Cupcake is to frost it with caramel frosting before placing it on top of the cupcake.", "images_list": ["croquembouche-cupcake_0"]} {"id": "RECIPE_1330", "question": "What ingredients are added to the boiled cauliflower pieces in Step 3 of the 'Spicy Gobi Dry' recipe to prepare the masala?", "provenance": [40854], "ground_truth": "In Step 3 of the 'Spicy Gobi Dry' recipe, the ingredients added to the boiled cauliflower pieces to prepare the masala include cornstarch, gram flour, salt, chilli powder, and chicken masala, which should be mixed thoroughly.", "images_list": ["spicy-gobi-dry_3"]} {"id": "RECIPE_1331", "question": "What\u2019s the best way to prepare a delicious hot and spicy fish curry that\u2019s bursting with flavor?", "provenance": [40855], "ground_truth": "Introduction: Hot & Spicy Fish Curry. Fish curry is a famous South Indian recipe.It is very spicy and it has rich flavor. The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft.It goes extremely good with rice, dosa and rotis.On healthy side, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet. Traditionally it's cooked in clay or earthen pot which enhances the taste. So if you have earthen pot,please use it. Step 1: Shopping List. Fish - 1/2 kg (1 lbs) * I used Salmon fishTo grind:Coconut - 1 cup (grated) Onion - 1 (chopped roughly) Garlic - 2 pods Red chilli Powder - 2 Tbsp Coriander Powder - 1 TbspTo temperOil - 1 1/2 Fenugreek - 1 tsp Garlic - 4 pods (chopped) Ginger - 1 inch (chopped) Turmeric Powder - 1 tsp Tamarind - Lemon sized Tomato - 1 (chopped roughly) Green Chilli - 5 Curry Leaves - a sprig Coriander Leaves - 2 Tbsp (chopped roughly) Salt -as requiredPrepare the Ingredients. I always clean fish and rinse it with turmeric and salt which helps to remove microbes and impurities. Step 2: Grinding Paste. Heat the Pan and add 1 cup of grated coconut in the pan and fry it. Add the Onion and Garlic pods, saute untill onion turns transparent and light golden colour. Switch off the stove Add the Red chilli powder and Coriander powder in it, mix well and let it cools Grind it smoothly using blender/mixture and keep the paste aside. Step 3: Making Gravy . Heat oil in pan and add fenugreek.Then add chopped garlic and ginger. Saute for 1 minute. Add turmeric powder and mix well Then add the grinded paste and saute it for 10 minutes Add enough water, salt and add the tamarind and let it boil for 15 - 25 minutes. Step 4: Add Fish and Finish Curry. When oil gets separated, add fish pieces into the boiling gravyand let it boil for 5 - 8 minutes. Switch off the flame. Now add the tomato, green chilli, curry leaves and oil. Cover it with lid and let it cool down. Serve after an hour at least. That will help the fish and tomato to cook well. Garnish them with Coriander leaves.Serve with rice.NotesThe fish usually will cook faster so be careful not to break or dissolve them. So after adding fish don't boil them longer.Try to use Sesame oil as it gives great flavors to the fish curry. This curry even tastes better the next day.", "images_list": ["hot-spicy-fish-curry_0", "hot-spicy-fish-curry_1", "hot-spicy-fish-curry_2", "hot-spicy-fish-curry_3", "hot-spicy-fish-curry_4"]} {"id": "RECIPE_1332", "question": "In the second step of making 'Hot & Spicy Fish Curry,' which specific ingredients are ground together to create the paste, and what is the method for preparing this paste?", "provenance": [40855], "ground_truth": "In the second step of making 'Hot & Spicy Fish Curry,' you need to grind together 1 cup of grated coconut, 1 chopped onion, and 2 garlic pods. The preparation method involves heating the grated coconut in a pan until it is fried, adding the onion and garlic pods to saut\u00e9 until the onion turns transparent and light golden. After cooling, you mix in red chili powder and coriander powder before grinding everything smoothly.", "images_list": ["hot-spicy-fish-curry_2"]} {"id": "RECIPE_1333", "question": "What\u2019s the best way to prepare a delicious onion cream sauce chicken that combines rich flavors?", "provenance": [40856], "ground_truth": "Introduction: Onion Cream Sauce Chicken Recipe. Ingredients:500g chicken breast350ml cream5 onions1 bunch spring onionscurry, salt, pepper Step 1: Preparation. Cut the onions & sprin onions in small rings and half moons. Cut the chicken in flat pieces and lay them on a oven plate. Add salt, pepper, curry & oil to the onions and mix it. Pour the onions over the chicken and put it in the oven at 180 degrees celsius circulating air for about 20 minutes. Add the spring onions to the cream and sprinkle salt, pepper & curry to it. Step 2: Finish. Give the spring onion curry cream mix on the plate and put it back in the oven for another 20 minutes to finish it. Enjoy it with rice, noodle, potatoes or? Look at my other work. https://www.youtube.com/channel/UClE2pnTDfDwsbUnawJ7tl6Q", "images_list": ["onion-cream-sauce-chicken-recipe_0", "onion-cream-sauce-chicken-recipe_1", "onion-cream-sauce-chicken-recipe_2"]} {"id": "RECIPE_1334", "question": "In the 'Onion Cream Sauce Chicken Recipe,' how should the chicken and onions be prepared before cooking?", "provenance": [40856], "ground_truth": "In the 'Onion Cream Sauce Chicken Recipe,' the chicken should be cut into flat pieces and arranged on an oven plate. The onions should be sliced into small rings and half moons, mixed with salt, pepper, curry, and oil, and then poured over the chicken before cooking.", "images_list": ["onion-cream-sauce-chicken-recipe_1"]} {"id": "RECIPE_1335", "question": "What\u2019s the best way to whip up a delicious plate of Chinese fried rice?", "provenance": [40857], "ground_truth": "Introduction: Chinese Fried Rice. Food craving at 1am of night? Want a quick fix? Try this recipe but make sure you stock up your things before hand.This is a recipe which my Chinese aunt gave to me. This dish is popular in her family. It's full of proteins , carbs and fibre. I hope you like it. Step 1: Ingredients. Green onions ( 6 tablespoons, I froze mine)Boiled rice (1cup) ( make sure you boiled them ahead of time e.g a day ago)Cabbage (hand full)One eggCapsicum ( yellow and red I used) 2 tablespoons Chilli flakesSaltBlack pepper Oregano seasoning I used sachets of dominos for chilli flakes and oregano seasoning ( feel free to omit it) Step 2: Cooking . Add the raw egg in the rice and coat them well. Keep your vegetables ready if they are fresh. Now add oil in your vok and make it hot. Add your rice egg mixture and keep tossing. Making sure the rice don't stick together with each other as well as they don't break. It's best to avoid the spatula or any other kitchen utensil in the beginning. Toss the rice in the air above the pan. Use spatula if there are some stubborn lumps. Now once the rice begun to separate, add your salt, chilli flakes, oregano seasoning and toss well. Once each grain of rice is separate from another and it's no more sticky ( make sure your rice are not mushy or too hard due to over cooking. ) add in your vegetables. Toss and cook but make sure there crispness retained. During this whole cooking,my flame was on high and I manually changed it when it was needed. Plate your rice out in a bowl. Your food for one is ready :D Step 3: Final Thoughts. This makes your tummy full and it's pretty quick meal. You can use almost any vegetable you have at home. Or simply use egg rice and spices to make easy fried rice. I hope you enjoyed it.", "images_list": ["chinese-fried-rice_0", "chinese-fried-rice_1", "chinese-fried-rice_2", "chinese-fried-rice_3"]} {"id": "RECIPE_1336", "question": "In the recipe for 'Chinese Fried Rice,' how should the vegetables be prepared before adding them to the rice?", "provenance": [40857], "ground_truth": "In the recipe for 'Chinese Fried Rice,' the vegetables should be kept ready if they are fresh before adding them to the rice mixture.", "images_list": ["chinese-fried-rice_2"]} {"id": "RECIPE_1337", "question": "What\u2019s the best way to whip up a quick and delicious nute soup in just 15 minutes?", "provenance": [40858], "ground_truth": "Introduction: Cheap and Lazy Nute Soup 15 Mins Done. hi all, so one pot cooking at its totally basics. one chop with a knife, no fiddly temperatures. all the nutrition of meat and veg and versatile enough to accommodate everyone's tastes.really cheap, extremely difficult to burn and 15 mins from pan to man ( or woman )to make this as i have you will need approx amounts as i do not measure exactly:one small onion, halfed and peeled4 mushrooms3 cloves of garlic.1ts pepper corns 1/4 ghost chilli ( for that warming feeling.)1 ts of season all300g cheap frozen veg ( the small little bits )water to cover your given amount 1 packet of soya mince, aprox 25g dried250 ml milk bacon oil in the bottom of the pan is optional or a pinch of real salt as a substituteso the method : throw onion in the pan with the mushrooms, cheap frozen veg and garlic add boiling water to just cover the veg. add season all, pepper and chilli once near the boil or at the boil add the soya mince,leave at the boil ( as long as it doesn't try to escape the pan all is good)cook/ torture for 10 mins, occasional stir doesn't harmget out the stick blender and attack the big lumps.add milk and blend to hide your laziness and infuse all those healthy flavors.and pour/ ladle into a eating vessel of choice.pre pair to be amazed!so in my vid i decided originally to add chicken gravy so it would have been a so lazy chicken and vegbut season all did the job lovely. you can add marmite for a beefy veg soup.cream for cream of veg.jerk seasoning for jerk veg soup.curry powder for you guessed it curry soupbasically any flavor you like.This is very good to make when you have unexpected guests for dinner and need a bulker to a meal or just too lazy / hungry to wait.i hoped you found this slightly amusing and it goes to show that breaking pretty much every rule for cooking can create something not half bad and filling and healthy.thanks Step 1: . ", "images_list": []} {"id": "RECIPE_1338", "question": "What should be done with the frozen butter when making 'Buttermilk Biscuits' before adding it to the dry ingredients?", "provenance": [40859], "ground_truth": "For making 'Buttermilk Biscuits,' the frozen butter should be shredded in a food processor using the shred attachment before being added to the dry ingredients.", "images_list": ["buttermilk-biscuits_3"]} {"id": "RECIPE_1339", "question": "What are the best techniques to enhance instant ramen noodles for a delicious meal?", "provenance": [40860], "ground_truth": "Introduction: Better Ramen Noodles. if you follow the instructions on the package, it tastes too salty, leaving you thirsty, just noddles. but with a little tweaking you can create an amazing meal. Step 1: Out With the Old in the New. those little \"flavor\" packets that look like condoms, throw them out, don't even open them. mom's thanks giving left overs have more flavor. Step 2: Start Boiling Water. boil some water. i used a larger pot because im planing on adding more meat, leftovers. Step 3: Add Meat. add some ramen, once the ramen is done, add your leftovers, and let them boil( this cooks them) Step 4: Strain and Eat. strain your ramen, put the ramen and meat in a dish and enjoy", "images_list": ["better-roman-noodles_0", "better-roman-noodles_1", "better-roman-noodles_2", "better-roman-noodles_3", "better-roman-noodles_4"]} {"id": "RECIPE_1340", "question": "What should you do with the flavor packets that come with the ramen noodles when making 'Better Ramen Noodles'?", "provenance": [40860], "ground_truth": "When making 'Better Ramen Noodles,' you should throw out the flavor packets that come with the ramen noodles, as they lack flavor compared to leftovers.", "images_list": ["better-roman-noodles_1"]} {"id": "RECIPE_1341", "question": "What is the best way to prepare a colorful and delicious array of grilled rainbow vegetables for a barbecue?", "provenance": [40861], "ground_truth": "Introduction: Grilled Rainbow Vegetables. After seeing some yummy looking veggie skewers on pinterest, my partner and I knew we needed to make a version of our own.This easy recipe is sure to be a crowd-pleaser at your next barbecue. Step 1: Ingredients. For the veggie skewers, you will need:Bell peppers (red, orange and yellow)ZucchiniRed onionCherry tomatoesBeetsYou can substitute in any of your favourite vegetables or whatever you have on hand.For the marinade, you'll need:1 cup oil (we used canola oil)2 cups white vinegar\u00bd cup balsamic vinegar1 \u00bd tsp cayenne pepper (you can use less if you don't want spicy skewers)3 cloves of garlic2 tbsp paprika1 tbsp basil Step 2: Make the Skewers. Wash the vegetables and chop them into nice big chunks. (Peel the beets before cutting them)If you are using wooden skewers, be sure to soak the skewers in water so they won't burn on the grill.Skewer the vegetable pieces following ROY G. BIV (red, orange, yellow, green, blue, indigo, violet), or as close to it as you can, for a rainbow effect. Step 3: Marinade. Mince the garlic and mix it with all the marinade ingredients in a dish that will fit your skewers.Leave the vegetable skewers in the marinade for at least 30 minutes. Step 4: Grill and Enjoy!. Heat up your barbecue.Grill the skewers, rotating them occasionally.It is tempting to grill the vegetables on high heat, but if you have included beets on your skewers you will want to keep the temperature lower so they will have time to cook properly. (If you don't like crunchy beets, you could precook them)", "images_list": ["grilled-rainbow-vegetables_0", "grilled-rainbow-vegetables_1", "grilled-rainbow-vegetables_2", "grilled-rainbow-vegetables_3", "grilled-rainbow-vegetables_4"]} {"id": "RECIPE_1342", "question": "What is the recommended preparation method for the vegetable skewers when making 'Grilled Rainbow Vegetables'?", "provenance": [40861], "ground_truth": "To prepare the vegetable skewers for 'Grilled Rainbow Vegetables,' wash the vegetables and chop them into nice big chunks. If using wooden skewers, soak them in water to prevent burning on the grill.", "images_list": ["grilled-rainbow-vegetables_2"]} {"id": "RECIPE_1343", "question": "What are the steps involved in preparing the pumpkin for making 'Pumpkin Pie Baked in a Pumpkin'?", "provenance": [40862], "ground_truth": "To prepare the pumpkin for making 'Pumpkin Pie Baked in a Pumpkin,' you need to thoroughly wash the pumpkin, dry it with a towel, cut off the top, and remove the guts while saving the seeds. Then, wash the seeds in a colander and place them on a clean dish towel or paper towel to dry.", "images_list": ["pumpkin-pie-baked-in-a-pumpkin_2"]} {"id": "RECIPE_1344", "question": "What is the best way to prepare a delicious damson tart that everyone will love?", "provenance": [40863], "ground_truth": "Introduction: Damson Tart (Zwetschgendatschi). This is a easy to make and much loved family recipe.\nI will first give you introductions for a yeast dough but you could also use shortcrust. Step 1: Ingredients. Dough\n- 250 g Flour\u00a0 + some extra \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 cups flour + some extra\n- 1 Egg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Egg\n- 2 Tbs Sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Tbs Sugar\n- Salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt\n- Yeast (fresh or dried, your choice)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 Yeast\n- 125 ml Milk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1/2 cup Milk\n- 60 g Butter (about...)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1/4 cup Butter\nThis amount will be enough for one baking trayDamsons\n- 1 Kg Damsons\u00a0\u00a0\u00a0 (up to 1,5 Kg) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2,2 pounds Damsons (up to 2,8 pounds)\n- Breadcrumbs\n- Sugar\n- Cinnamon\nAlso you will need:\n- 1 large mixing bowl\n- a clean surface where you can knead the dough\n- a clean cloth or tea towel to cover the dough\n- 1 smaller pot to heat milk in\n- 1 larger pot for your pitted Damsons\n- rolling pin\n- 1 baking tray Step 2: The Dough. - heat\u00a0 Milk and Butter until the Butter is molten.\n- incorporate Egg, Sugar and Salt.\n- mix together Flour and Yeast ( or do what ever is stated on your Yeast packet)\n- when your Milk/Butter/Sugar/Egg/Salt mixture has cooled to lukewarm mix it with the Flour/Yeast mixture\n\u00a0 stir all the time while slowly pouring the liquid in.\n- Take the dough out on a floured board, flour you hands and knead it. If the dough is very wet add some more flour. If it is to dry you can\u00a0\u00a0\u00a0 try to carefully get some\u00a0 water\u00a0 in by kneading it with wet hands.\n- go on kneading until the dough is not sticky anymore and until it feels like a kind of soft velvet\n- put the dough back in the bowl, cover and set aside for about an hour. Step 3: Preparing the Damsons. - Wash and pit your Damsons\n- halve them and cut every half in the middle without fully separating the quarters\n- sprinkle with some sugar Step 4: Bring Everything Together. \n\t- Preheat your oven ( 180\u00b0C / ~350\u00b0F)\n\t- put some baking paper on your tray\n\t- put your dough on a lightly floured surface and knock it down once\n\t- get your rolling pin, flour it and start rolling out the dough. This might be a bit difficult as the dough will probably be quite elastic but in\u00a0\u00a0 the end you will succeed :) Transfer the rolled dough to your baking tray and bring it to the right size by dragging it to the corners.\n\t- punch it a few times with a fork\n\t- sprinkle the dough generously with breadcrumbs\n\t- take your prepared Damsons and lay them out an the dough skin facing the dough. Do so as if you would lay out tiles on a roof. So that the second row covers a part of the first.\n\t- sprinkle some more breadcrumbs (you could also take some almond slivers) on top\n\t- put in oven for 3/4 hour\n\t- when finished take out and sprinkle with sugar and cinnamon to taste\n\t- serve lukewarm or cold / with or without cream ;) Step 5: Enjoy. ", "images_list": ["damson-tart-zwetschgendatschi_0", "damson-tart-zwetschgendatschi_1", "damson-tart-zwetschgendatschi_2", "damson-tart-zwetschgendatschi_3", "damson-tart-zwetschgendatschi_4", "damson-tart-zwetschgendatschi_5"]} {"id": "RECIPE_1345", "question": "What are the steps to wash and prepare Damsons for the 'Damson Tart (Zwetschgendatschi)' recipe?", "provenance": [40863], "ground_truth": "To prepare the Damsons for the 'Damson Tart (Zwetschgendatschi)' recipe, you need to wash and pit the Damsons, halve them, and cut each half in the middle without fully separating the quarters. Finally, sprinkle them with some sugar.", "images_list": ["damson-tart-zwetschgendatschi_3"]} {"id": "RECIPE_1346", "question": "What are the steps to create refreshing ice cold bottles perfect for a hot summer day?", "provenance": [40864], "ground_truth": "Introduction: Icecold Bottles!. This is not a build, it hardly even qualifies as a recipe, but it's a great tip I use intensevily during the summer. Actually my father in law just mentioned it one day, so it might not be a revolutionary new idea, but a great idea none the less.Note: In the summer heat, they do get quite wet on the outside, so please consider using a coaster if put on furniture.ATTENTION!Some claim that freezing water in plasticbottles, releases dioxin, and is therefore toxic.Just as many claim it to be a hoax, or an urban myth.Including this guy, witch to me looks pretty credible.http://www.jhsph.edu/publichealthnews/articles/halden_dioxins.htmlPlease search the internet for info, and make up your own mind about this matter. Step 1: Recycle.. Recycle your singleuse waterbottles, they're perfect for this. The more bottles you have, the longer it will be, before you have to 'reload' them.\nClean and rinse, proceed to Step 2. Step 2: Just Add Water.... Now fill each one 1/3 - 1/2 with tap water.\nThe more water you add, the longer the cooling obviously will last.\nOf course you will have less room for liquid water, but if you're near a tap, you just refill when empty, and wait a moment for it to cool. Step 3: Freeze.... Put the bottles in your freezer, lieing down. This will get you the fastest cooling.\nI guess if you freeze them standing, you will get slower cooling, but maybe over a longer period of time. I didn't test it. Step 4: When Cooling's Needed.. Grab a frozen bottle from the freezer, maybe add a little flavor, and then fill up with tab water.\nWait a few minutes.....cold drink ready. Step 5: Get Some Work Done.. Chopping through one foot of recycled concrete gravel, compressed by a 500 kg vibrator, does make one need a cool drink on a hot sunny day. (making flowerbeds, btw)", "images_list": ["icecold-bottles!_0", "icecold-bottles!_1", "icecold-bottles!_2", "icecold-bottles!_3", "icecold-bottles!_4", "icecold-bottles!_5"]} {"id": "RECIPE_1347", "question": "What preparation steps should be taken with single-use water bottles before using them to make 'icecold-bottles!'?", "provenance": [40864], "ground_truth": "Before using single-use water bottles to make 'icecold-bottles!', they should be recycled, cleaned, and rinsed thoroughly.", "images_list": ["icecold-bottles!_1"]} {"id": "RECIPE_1348", "question": "What is the best way to craft a wine spike that elegantly holds both wine glasses and bottles?", "provenance": [40865], "ground_truth": "Introduction: Easy Build Wine Spike. Summer is for catching up with friends, old and new, over some home cooked food and good wine . . . .I don't know about you but as the hours pass and numbers dwindle I always end up settled down in some comfy garden chair chatting. At the end of my first glass of vino I then go in search of more vino and a wine spike.The wine spike is a \"holder\" that I dreamt up one afternoon when I realised that I had poured far too much wine into the lawn. It can hold a glass of wine securely along the bottle of wine (my favourite) or just glasses or wine. Step 1: Materials. I love projects that are simple so this one especially strikes a cord. The only thing you need is a board that is approximately 1000mm long by 100mm wide. Thickness is whatever you have, be it 10mm or 25mm, all will work.Ultimately you need to have 3 pieces of wood approximately the following lengths, the same width and ideally the same thickness but it not this is not the end of the world :-)Upright approximately 400mm longBottom support approximately 150mm longTop support approximately 200mm long Step 2: Wine Bottle Holder. As part of the research into this project I did intensive testing of wine bottles and their contents. The benefit was that when I came to cutting the hole to retain the wine bottle I was fully aware of size variations and knew that a 90mm diameter hole would be good for most bottles.So I loaded an appropriately sized cutter into my pillar drill, clamped the wood securely to the stand and started to cut the hole. Hole cutters have a central drill bit that helps align the cutter and this means that when you have drilled down 3/4 of the distance you can flip the wood over and complete the cut. The benefit of this is that you reduce the amount of splintering or breakout that occurs on the surface. Step 3: Cutting the Joints. The wood I have used for this build is a 1 metre piece of oak board left over from another project. The benefit of this is that the width and thickness are going to be consistent along the whole board.This means that it is an ideal project to use half lap joints on. A half lap joint is one where you remove half the material each of the two pieces of wood that you wish to cross over.So the starting point is to get the width of the wood, halve it and add a little bit back on :-) So for my project the width of the wood was 98mm. Half of that is 49mm and I added an extra 2mm back on to ensure that when the join comes together the edges of the wood are nice and flush with each other. I will be cutting out 51mm of material in each half of the joint.To cut the joints by hand you would mark out where you want it on the wood and use a tenon saw to remove the bulk of the material before cleaning and final sizing with a sharp chisel.I am fortunate enough to have a table saw so I will be using this to make the joints because it is nice and quick. The table saw method involved adjusting the height of the blade so that is protrudes 51mm. With the mitre gauge set to cut 90 degrees to the blade, the wood is run over the blade, returned to its original position and moved along so that the next pass removes the next bit of wood. I repeat this until all but a very small slither of wood remains to be removed. I can then test to see if the wood slides over the other piece and know how much I need to remove to make a nice snug fit.Two halving joints are required on the upright and one each in the middle of the remaining two pieces. Step 4: Wine Glass Holder. The top of the wine spike at this point has the large hole for the wine bottle and the housing joint.By replacing the wooden disc cut out previously you can work out the distance from the centre of the hole to the side of the joint. This is the distance from the other side of the joint where you will create the wine glass holder hole.So the hole cutter is replaced by a forstner bit in the pillar drill and the hole is started to be drilled out. Before you go all the way though you need to take a perpendicular line from the centre point to the side of the wood. This is where you will be making a break in the wood that the wine glass stem will pass through.When the hole is finally cut all the way through, I took the wood and run it through the table saw a couple more time to create the break. Step 5: Finishing Touches. Just a couple of small finishing touches needed now; all pieces were given a light sanding and the bottom of the upright was trimmed to create a spike that will go into the ground. A bit of oil wiped over the wood and it is complete.Slot the 3 pieces together, stick it in your lawn and you are ready to go . . . . Variations of this would be :make it as a double wine glass holder with no bottle make it single sidedround over all the edges", "images_list": ["easy-build-wine-spike_0", "easy-build-wine-spike_1", "easy-build-wine-spike_2", "easy-build-wine-spike_3", "easy-build-wine-spike_4", "easy-build-wine-spike_5"]} {"id": "RECIPE_1349", "question": "For making the 'Easy Build Wine Spike,' what diameter should I drill the hole for the wine bottle to ensure a good fit?", "provenance": [40865], "ground_truth": "To make the 'Easy Build Wine Spike,' you should drill the hole for the wine bottle to a diameter of 90mm.", "images_list": ["easy-build-wine-spike_2"]} {"id": "RECIPE_1350", "question": "What\u2019s the process for making delicious homemade cheese curds?", "provenance": [40866], "ground_truth": "Introduction: Cheese Curds. Gotta have fried cheese curds when the Packers are in the Super Bowl. Fresh cheese curds can not be found in Denver. We decided to make our own!\nSteelers fans, here's one for you: Devonshire Sammies.Ingredients\n1 Pint Skim Milk\n1/2 Cup Heavy Cream\n1/8 Cup Lemon Juice\nsalt Step 1: Heat. \n\t\tCombine the milk and cream,\n\t\tHeat in a saucepan over medium heat until it is about to boil, around 190 F. Step 2: Curdle. \n\t\tRemove the saucepan from heat.\n\t\tAllow milk to cool slightly, about two minutes.\n\t\tAdd the lemon juice to the milk, gently stir to mix. Step 3: Separate. \n\t\tAllow the milk mixture to cool to room temperature, this will take an hour or two.\n\t\tLine a fine mesh sieve with cheese cloth.\n\t\tPour the milk through the cheese cloth catching the cheese curds.\n\t\tAllow liquid to drain.\n\t\tSalt to taste\n\t\tForm a ball. wrapping cheese cloth around the curd. Gently squeeze out liquid. Step 4: Press and Firm. \n\t\tPlace the cheese cloth wrapped curd in between two plates.\n\t\tSet a heavy can on top of the upper place.\n\t\tRefrigerate until cheese curd is firm, occasionally dumping drained liquid. This step will take 3-5 hours. Step 5: Cut and Prepare. \n\t\tRemove the curd from the cheese cloth.\n\t\tCut your fresh cheese curds into the desired sizes.\n\t\tPrepare. Cheese curds are used in different ways:\n\t\t\n\t\t\t\tBattered and Fried\n\t\t\t\tPoutine\n\t\t\t\tCrumbed on Salads\n\t\t\t\tEnjoyed plain\n\t\t\t\tetc...\n\t\tTo batter and fry as pictured on the first page:\n\t\t\n\t\t\t\tMix equal parts chicken broth (or beer) and flour.\n\t\t\t\tDip curds in batter and fry between 400 and 450 F. Be sure to use an oil with a high smoke point, such as refined peanut oil.\n\t\t\t\tWhen curds float, remove and cool on a paper towel lined plate.", "images_list": ["cheese-curds_0", "cheese-curds_1", "cheese-curds_2", "cheese-curds_3", "cheese-curds_4", "cheese-curds_5"]} {"id": "RECIPE_1351", "question": "After pouring the milk mixture through the cheese cloth and catching the cheese curds for making cheese curds, what should you do with the curds?", "provenance": [40866], "ground_truth": "After pouring the milk through the cheese cloth and catching the cheese curds, you should allow the liquid to drain, then salt the curds to taste, and finally form a ball by wrapping the cheese cloth around the curd and gently squeezing out any remaining liquid.", "images_list": ["cheese-curds_3"]} {"id": "RECIPE_1352", "question": "What is the best way to prepare a delicious cheddar beer soup that's perfect for gatherings?", "provenance": [40867], "ground_truth": "Introduction: Cheddar Beer Soup. Super yummy beer and cheese soup that won't win any health awards, but it is perfect for game night. Step 1: Sauteing the Veggies. 1/2 cup butter\n3 celery ribs\n1 medium onion\n1/4 cup plus 3 TB flour\n8 ounces extra sharp cheddar\n4 ounces monterey jack cheese\n3/4 cup heavy cream\u00a0\n5 cups stock (chicken or veggie)\n12 oz beer (hefeweizen or blonde style)\nsalt and pepper to taste\ngreen onion (optional for garnish)\nlarge soup pot\nimmersion blender (if you prefer smooth soup)\n1.\u00a0Melt the butter in a large soup pot over medium low heat.2.\u00a0Chop up the celery and onion and add to the butter. If you aren't blending your soup, you will probably want to chop the veggies finer than I did in the photo.3. Cook the mixture over medium heat until the onions are translucent. Step 2: To Blend or Not to Blend?. 1. I prefer most of my soups to be smooth, so I used an immersion blender to puree my veggies. This is of course optional.2. Slowly add the flour to the veggie mixture and stir until there are no lumps. Cook for at least 5 minutes.3. While the flour/veggie base is cooking, heat up your stock and beer in another pot. Step 3: Adding the Beer!. Slowly add some of the warm stock-beer mixture into the flour-veggie mixture and whisk until smooth. Add in the remaining stock, cream and cheese. Allow the soup to simmer 10-20 minutes. Step 4: Enjoy!. You can serve the soup with more cheese and green onion to garnish or just plain. This soup pairs well with crusty bread or even as a dip for french fries!", "images_list": ["cheddar-beer-soup_0", "cheddar-beer-soup_1", "cheddar-beer-soup_2", "cheddar-beer-soup_3", "cheddar-beer-soup_4"]} {"id": "RECIPE_1353", "question": "In the recipe for 'Cheddar Beer Soup,' how should the flour be added to the veggie mixture, and how long should it be cooked?", "provenance": [40867], "ground_truth": "In 'Cheddar Beer Soup,' the flour should be slowly added to the veggie mixture and stirred until there are no lumps. It should be cooked for at least 5 minutes.", "images_list": ["cheddar-beer-soup_2"]} {"id": "RECIPE_1354", "question": "What\u2019s the best way to create adorable little mice treats that everyone will love?", "provenance": [40868], "ground_truth": "Introduction: Cute Little Mice -with Vegan Option!!-. This cute little mice are the perfect surprise for kids' party or halloween party! The recipe needs only 2 basic ingredients and you can easily ''veganize'' it....!!!!If you want to make the non-vegan recipe you need for about 20 mice:300gr cocoa biscuits 100gr cream cheese (like Philadelphia) 1 tbsp. of jam of your choice if needed 1 or 2 tube of Smarties (it depends on the colour pairs) Sugared silver confetti for eyes and noses Some pieces of liquorice candies for tailsIf you wish to make the vegan version you need just to replace all the above ingredients with suitable for vegans (no diary, no eggs)300gr of suitable for vegans cocoa biscuits 100gr silken soft tofu (If I can advice, this is really good for this recipe http://eu.iherb.com/Mori-Nu-Silken-Tofu-Soft-12-oz...1 tbsp. of jam of your choice if needed About 20 pairs of coloured sugared peanuts wich don't contain milk chocolate (like those that are used in wedding favours) Sugared silver confetti for eyes and nosesSome pieces of liquorice candies for tails (make sure they don't contain gelatin bacause it isn't vegan) Step 1: Smash 'em All..!!. Smash the cookies: use a food processor or a roller pin to make a fine cookie powderAdd the cream cheese or tofu and mix very well to make a soft and easily workable doughIf the dough makes crackes, add the jam to help the dough to stick togetherMake some egg like little balls Step 2: Make Eyes, Noses and Tails. Add 3 edible sugar confetti for the eyes and the noseStick a little piece of liquorice candy for tailHelp yourself with a knife to make holes for the earsYour beautiful creation is done!! Not only kids but also adults will go crazy for this cute little creatures!Success at your party guaranteed...!! ^_^", "images_list": ["cute-little-mice-with-vegan-option-_0", "cute-little-mice-with-vegan-option-_1", "cute-little-mice-with-vegan-option-_2"]} {"id": "RECIPE_1355", "question": "In the recipe for 'Cute Little Mice with Vegan Option,' how can I ensure that the dough is workable while making the mice?", "provenance": [40868], "ground_truth": "To ensure that the dough is workable when making the 'Cute Little Mice with Vegan Option,' if you notice any cracks in the dough, you can add jam to help it stick together.", "images_list": ["cute-little-mice-with-vegan-option-_1"]} {"id": "RECIPE_1356", "question": "What\u2019s the best way to create delicious chocolate Powerberries at home?", "provenance": [40869], "ground_truth": "Introduction: Chocolate Powerberries. \n I recently tried Trader Joe's dark chocolate Powerberries- a blend of superfruits encased in dark chocolate. The ingredients were listed, so I decided to try my hand. Though not quite as store-able or visually appealing as the original, I think you'll find this copycat recipe captures the essence and flavor!Ingredients:Blueberry concentrate*\nPomegranate concentrate*\nCranberry concentrate*\nAcai concentrate*\nGelatine\nDark chocolate\n*As you can see in my ingredients picture, I used various methods for obtaining concentrate. Where I had access to fresh fruit, I made fruit concentrate (here's how). When there was pure, 100% juice available, I used the same instructable (the freezing method). The acai, I could only find in blended juices. However, Whole Foods sells a freeze-dried powder which I used instead.\n\t\tMix juice. The proportions I used: 1/4 cup each blueberry, pomegranate, and cranberry concentrates; 1 tablespoon acai.\n\t\tMake gummies according to my gummies Instructable. Pour them as small as possible into molds, or pour thinly into a rectangular pan and cut them apart into little chunks.\u00a0Probably the chunk method works best- the ones I put in molds came out thin and wide, which made them difficult to embed in chocolates.\u00a0Don't coat them in sugar or corn starch after removing them from molds.\n\t\tHeat dark chocolate in a double boiler. (About one bar of chocolate should cover enough candies to fill a Ziploc bag.)\n\t\tWhen chocolate is sufficiently melted, pour it into lightly greased molds(I recommend a mold for break-apart hard candy, the hexagonal mold shown)\u00a0. Do not fill the molds completely! Do a little at a time (on my mold, a couple of rows at once), then press a chunk of powerberry gummy into the middle. Use your finger to pat some of the chocolate over the top to cover it. (This will be messy.)\n\t\tCool in the refrigerator for a short while, until chocolate is firm.\n\t\tCarefully remove from molds. Eat! Or store in refrigerator.\nThey aren't quite as pretty as the Trader Joe's version, but they're definitely delicious, and ..arguably healthy? We'll settle for: you know exactly what goes in them, so make your own nutrition facts.\nEnjoy! Eat responsibly.I also made some dark chocolate \"Power Stars\" with a lot more gummy to chocolate! They're in the last picture.", "images_list": ["chocolate-powerberries_0"]} {"id": "RECIPE_1357", "question": "What steps should I follow to prepare the dark chocolate for coating the gummy candies in my Chocolate Powerberries recipe?", "provenance": [40869], "ground_truth": "To prepare the dark chocolate for coating the gummy candies in your Chocolate Powerberries recipe, you need to heat the dark chocolate in a double boiler until it is sufficiently melted. Once melted, pour the chocolate into lightly greased molds.", "images_list": ["chocolate-powerberries_0"]} {"id": "RECIPE_1358", "question": "What are the necessary ingredients and steps to mix the dough for 'The Lonely Cookie Mountain'?", "provenance": [40870], "ground_truth": "To make 'The Lonely Cookie Mountain,' the necessary ingredients to mix the dough include 3/4 cup butter, 1 cup superfine white sugar, 2 eggs, 2 1/2 cups unbleached all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Begin by creaming the butter with sugar until they are well incorporated and fluffy. Then, beat in the eggs and gradually stir in the flour, baking powder, and salt until the mixture is uniform.", "images_list": ["the-lonely-cookie-mountain_1"]} {"id": "RECIPE_1359", "question": "What\u2019s the best way to whip up a delightful flan that\u2019s smooth and creamy?", "provenance": [40871], "ground_truth": "Introduction: Flan. Smooth, rich, creamy, and full of vanilla flavor - you can't get much better than flan. Also sometimes called cr\u00e8me caramel, flan is a sinful combination of egg yolks and condensed milk that forms a perfect custard with a light caramel sauce. Step 1: You'll Need. . .. Software\n\t\t13 ounce can sweetened condensed milk\n\t\t13 ounce can evaporated milk\n\t\t4 eggs\n\t\t1 tablespoon vanilla extract or vanilla bean paste\n\t\t1/2 cup sugar\n\t\t1/2 cup water\n\t\t1 tablespoon light corn syrupHardware\n\t\tMedium sauce pan\n\t\tWooden spoon or spatula\n\t\tMeasuring cups and spoons\n\t\tMedium mixing bowl\n\t\tWhisk\n\t\tTart or flan pan, or a large ramekin, or 4 smaller ramekins\n\t\tBaking dish larger than your flan pan Step 2: Sticky Sweet. \n\t\tCombine sugar, corn syrup, and 1/4 cup water in the sauce pot over medium heat\n\t\tAllow to bubble and boil until the mixture begins to darken slight around the edges\n\t\tSwirl the pan gently to mix\n\t\tCarefully add the remaining 1/4 cup of water and stir to combine\n\t\tPour the caramel mixture into the bottom of your flan pan (or ramekins) Step 3: Eggy Goodness. \n\t\tPreheat oven to 400 degrees Fahrenheit\n\t\tCarefully separate 4 eggs by passing the yolk back and forth between the two halves of the shell\n\t\tPlace the 4 egg yolks in the mixing bowl\n\t\tAdd vanilla paste, sweetened condensed milk, and evaporated milk\n\t\tStir until well combined\n\t\tPour the mixture carefully into the flan pan or ramekins\n\t\tPlace the flan pan or ramekins into a baking dish and add water around them\n\t\tBake for 1 hour Step 4: Finishing Touches. \n\t\tRemove flan from oven and allow to cool slightly\n\t\tRefrigerate for at least an hour or up to overnight\n\t\tRun a knife around the edge of the flan to loosen it from the pan\n\t\tInvert a plate over the top of the flan and flip, shaking gently to release the flan\n\t\tRemove the flan pan or ramekin\n\t\tTop with sliced strawberries, whipped cream, or caramel sauce\n\t\tEnjoy!", "images_list": ["flan_0", "flan_1", "flan_2", "flan_3", "flan_4"]} {"id": "RECIPE_1360", "question": "What steps should I follow to prepare the caramel for making flan before pouring it into the flan pan?", "provenance": [40871], "ground_truth": "To prepare the caramel for making flan, combine sugar, corn syrup, and 1/4 cup water in a saucepan over medium heat. Allow it to bubble and boil until it begins to darken slightly around the edges. Then, carefully add the remaining 1/4 cup of water and stir to combine before pouring it into the flan pan.", "images_list": ["flan_2"]} {"id": "RECIPE_1361", "question": "In the 'Mayan Mocha Mocktail' recipe, what should you do after adding cocoa to ensure it mixes well?", "provenance": [40872], "ground_truth": "After adding cocoa in the 'Mayan Mocha Mocktail' recipe, you should stir it until somewhat dissolved. It will dissolve better once it heats.", "images_list": ["mayan-mocha-mocktail_4"]} {"id": "RECIPE_1362", "question": "What are the key steps to crafting a delicious tomato frittata that highlights roasted tomatoes?", "provenance": [40873], "ground_truth": "Introduction: Tomato Frittata. Another entry in the roasted tomato saga: the effortless breakfast. A close relative of the Corn and Onion Frittata. Step 1: Theory. Why a frittata and not a regular omelet or scrambled eggs? And what's the difference, anyway?An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling. (Thank you, American Heritage Dictionary.)I am NOT a morning person, but really like to eat a good breakfast. To qualify, said breakfast must contain lean protein, some veggies, not much fat, and lots of flavor; it must also keep me mostly full and occupied until lunch. Managing to hit all of these things was rather hard until Eric figured out a system. We prefer different things in our frittatas, but the basic technique remains the same. Pan Selection: first, find yourself a nice stainless steel omelet pan. Nonstick pans contain teflon, and you've probably heard lots of reallyscarythings about teflon; while the jury is still out on exactly how bad teflon is for you, I'm avoiding it when there are other nice easy options. Additionally, nonstick pans shouldn't be put under the broiler, so you're still better of going with the stainless pan. You can usually find an 8\" All Clad stainless omelet/fry pan for sale for $19.99 somewhere on the internet, and it will last forever. The low-heat slow cooking we use here prevents the eggs from sticking to the stainless pan, otherwise a common problem when cooking eggs.Timing: we're going to start everything cooking on VERY LOW, then run off for a shower. This gives you a large window; you can leave the eggs for anything between 15-30 minutes. This should be plenty of time for a leisurely shower, whatever primping you require, and even some clothes before returning to give breakfast a 2-minute hit under the broiler. This translates to ~3 minutes of chopping and/or dumping on the front end, and another quick transfer just before eating. Even in my sleep-deprived pre-shower state I can usually manage this, though I will thoroughly recommend hooking up with a nice morning person who is willing to start breakfast for you.Alternatively, just add a scoop of whatever leftovers you've got in the fridge. I've used chopped up bits of leftover meat, veggies, stews, curries, whatever - most anything tastes good with eggs. Step 2: Prepare Frittata Ingredients. Assemble the following ingredients:stainless omelet pancanola oil (regular or spray)roasted tomatoesbasilchopped garlic (fresh or roasted with the tomatoes)optional: red onion, thinly slicedegg whites (in a carton or freshly separated)optional toppings: parmesan cheese and freshly ground black pepperSet the empty pan on the stove, turned on as low as it goes, and leave it alone for a minute while you chop your tomatoes, basil, and garlic. A couple of whacks will do; this isn't the French Laundry or anything nearly so fancy or complicated. Think fresh, rustic food, and give the bits a few machete-like whacks with your big chef's knife. If you fear for your fingers in your sleep-deprived state, prep your ingredients the night before or earlier in the week and stay away from the knives until you've had your shower/coffee/etc. Step 3: Start Cooking. By now the pan should be getting warm. Spray it with the canola oil, and drop the tomatoes, basil, onions, and garlic in. Spread them evenly around the bottom of the pan. If there's loud sizzling you'll need to turn the heat down farther. Really, I mean it: turn it as low as it will go.\nPour in the egg whites, at least enough to fully cover the bottom. The more you add the thicker your frittata will be; experiment a bit to see what you like. (Note that the \"Real Egg Product- 99% Egg\" sounds a bit scary; the other 1% is vegetable gums for consistency, and beta carotene to mimic the color of whole eggs. We prefer to get the 100% pure egg whites, but not all stores carry them and they may be more expensive. Stay the heck away from Egg Beaters; read the label.)\nGrind pepper over the top, and sprinkle with parmesan if you're using it.\nWalk away for a while. Take a shower, check your email, make your coffee; do whatever you need to become a functional human being again. After you've seen this cook once, you'll believe me and go have your shower without fear of burned breakfast. Come back somewhere between 15-30 minutes later. Note that the thicker you make your frittata the more time you'll have to mess with. Step 4: Broil. Now that you're properly awake, come back and check the frittata. Rotate the pan around to test. Is the middle cooked through? Are there still runny bits on top, or is the top solid? If the middle is cooked through, you're good to go. Solid or runny tops will both finish just fine under the broiler.\nSo: put your oven rack on the highest shelf, and turn the broiler on. Remember to turn the stove off. (Not that I've ever forgotten...)\nStick the pan directly under the broiler. Keep an eye on it, because this goes fast and you can easily end up with a blackened frittata. \nRemove the pan when the top looks properly golden-brown. Step 5: Serve and Eat. Grab a spatula (one of those silicone ones works nicely) and scoot the frittata out onto a plate. If the heat was low enough, you shouldn't see anything sticking to the bottom of the pan. The smeary stuff you see here rinses off easily.Arrange your frittata more artfully than I have. Bits of basil would make it look far classier.If you've got a balsamic reduction around, squirt some over/around the frittata to provide a sweet/savory counterpoint to the flavor of juxtaposition of essence...blahblahblah. Balsamic, particularly reduced balsamic, makes everything taste good. It's particularly effective if there are tomatoes involved. I'll put up an instructable on this when Trader Joe's gets their cheap balsamic back in stock. Done!The balsamic didn't make it into this picture because I was too hungry to get the camera again.", "images_list": ["tomato-frittata_0", "tomato-frittata_1", "tomato-frittata_2", "tomato-frittata_3", "tomato-frittata_4", "tomato-frittata_5"]} {"id": "RECIPE_1363", "question": "What are the steps to prepare the ingredients for making a 'Tomato Frittata'?", "provenance": [40873], "ground_truth": "To prepare the ingredients for making a 'Tomato Frittata,' first assemble a stainless omelet pan, canola oil, roasted tomatoes, basil, chopped garlic (either fresh or roasted), and optional ingredients like red onion and egg whites. Place the empty pan on low heat and chop your tomatoes, basil, and garlic while the pan warms up. If you prefer, you can prepare these ingredients in advance to save time.", "images_list": ["tomato-frittata_2"]} {"id": "RECIPE_1364", "question": "What is the best technique for slicing beef to prepare it for 'Bulgogi'?", "provenance": [40874], "ground_truth": "The best technique for slicing beef to prepare it for 'Bulgogi' is to use a sharp knife and cut the meat into the thinnest slices possible across the grain. Additionally, slicing the meat when it's well-chilled or even slightly frozen helps achieve even, thin slices.", "images_list": ["bulgogi_1"]} {"id": "RECIPE_1365", "question": "What is the best way to prepare a delightful homemade snow cone without using a machine?", "provenance": [40875], "ground_truth": "Introduction: Homemade Snow Cones . These snow cones are delicious. They don't use a snow cone machine, and they are sugar free. BEST SNOW CONES EVER. Hope you enjoy :) Step 1: What You Need. To make these delicious snow cones you need:Ingredients Ice cubes (I have no certain number it just depends how much snow you are making. you have to experiment)liquid drink enhancer (I use Raspberry Lemonade flavor)Kitchen ToolsFood processor (I used a Quad Blade EURO-PRO)Small spoonMeasuring cup Step 2: Making Flavoring (AKA Syrup) . To make the flavoring squirt about 2-3 squirts into your measuring cup, and fill it up to 1 tablespoon with water. that is your flavoring. (this amount is enough for one serving of ice) Step 3: Let It Snow Let It Snow Let It Snow. If you did not guess from the title of this step it is time to make your ice (AKA snow) so turn on your blender to the first notch (on my food processor it says 1) and start throwing in your ice. Keep adding ice until you either run out of ice or room. Step 4: Almost Done. Now spoon your newly made snow into your cup pour in the syrup, & mix. Now just eat it. I hope you enjoyed this instructable, and don't forget to vote :)", "images_list": ["homemade-snow-cones_0", "homemade-snow-cones_1", "homemade-snow-cones_2", "homemade-snow-cones_3", "homemade-snow-cones_4"]} {"id": "RECIPE_1366", "question": "How do you prepare the flavoring (syrup) for one serving of 'Homemade Snow Cones'?", "provenance": [40875], "ground_truth": "To prepare the flavoring (syrup) for one serving of 'Homemade Snow Cones,' you need to squirt about 2-3 squirts of liquid drink enhancer into a measuring cup and fill it up to 1 tablespoon with water.", "images_list": ["homemade-snow-cones_2"]} {"id": "RECIPE_1367", "question": "What is the process for creating flavorful old-fashioned fermented garlic dill pickles from scratch?", "provenance": [40876], "ground_truth": "Introduction: Old Fashioned Fermented Garlic Dill Pickles. Old Fashioned Fermented Garlic Dill Pickles use no vinegar. The fermentation produces lactic acid, naturally. This process for pickle making requires maintaining the pickle barrel, crock, plastic bucket or food grade container of your choice at approximately 85\u00b0 Fahrenheit for 6 weeks. I do this by putting the container in the oven and leaving the oven light on. One of the most unusual aspects of this recipe is the ability to add more spices after the initial fermentation. My latest batch, originally had 2 heads of garlic. After 2 weeks in process, a sample taste lacked sufficient garlic and dill flavor. More was added and a week later another sample taste showed those flavors sufficient. Most of the recipes for garlic dill pickles on the 'net use vinegar. While vinegar won't make bad pickles, in does change the flavor. I like my old fashioned fermented best so, I'm giving you my way. If after the 6 weeks of aging (like fine wine, only much faster) you want to keep your pickles, strain the brine of all solids. Boil it up, allow it to cool to room temperature. Fill you pickle jars with pickles and top over with brine. Heat can those as for any pickle. Genuine dills do not keep well. That isn't to say the go bad. What does happen is they lose their flavor first, and then some texture (goes soft). I never can keep them once made, so for me, that has never been a problem. I don't profess to have my spice profile perfected. It's still a work in progress because I only buy cucumbers when the price goes to 3 pound for $1.00 (US Dollar). I give you the spices and herbs I use in this recipe. One last point: for every gallon of water use no more than 4 ounces of salt. I weigh this amount on a scale. Please don't try measuring by volume, using, for example: Morton's Kosher Salt and expect to get 4 ounces of salt. Not happening! For those interested this is about a 20\u00b0 strength brine. I see a lot of dill pickle recipes that call for either fresh or dried ginger. It's not a flavor I like in dill, so I use horseradish. I believe that as the Germans, English and Scandinavians developed their pickle recipes over the years that horseradish would have been a readily available ingredient compared with fresh ginger. Anyway, I use horseradish, cutting the bulb on a mandolin to make thin rounds.6-July-2014 - a small addition. If you are selecting cucumbers, or harvesting them from a garden or farm, leave the stem about \u215b\" to \u00bc\" long. Once pickled, those long-ish stems may be removed. For 4 gallons of water, 16 oz. of mixed, dried pickling spice is sufficient. This does not include the weight of the fresh dill. The dill (which I cannot buy at markets in Southern California), should have the seed heads in bloom, but the seeds not yet dropping. That is the best dill. I've added the source of this information as the last URL in the list below. I think that the given quantity of 1 oz. of pickling spice per gallon of water is too little. I use about 4 ozs. of spice per gallon of water. I like a highly flavored pickle. YMMV. whole cinnamon sticks mustard seeds - any color coriander seeds - increasingly being denominated: cilantro seeds allspice - whole black pepper - whole dill seeds - whole - optional, I use more fresh dill - sometimes called dill weed - at today's prices it's not priced like a weed fennel seeds - whole cloves - whole mace - blades (same as whole) celery seeds bay leaves hot chile pepper whole horseradish - the secret ingredient garlic - fresh dill - in bunches If you have an interest in how professional pickle makers made their pickles about 100 years ago, along with some spice profiles and other tips, you can read my technical post atOld Fashioned Fermented Garlic Dill Pickles There the science of pickle making is revealed. For the very technically minded, you can read about Dill Pickle Making at these page: https://docs.google.com/file/d/1h6rAvaMe8RKihQyAL... https://docs.google.com/file/d/14LHJaHfcAYIy8lFIt... https://docs.google.com/file/d/1-VhloMPH4byALiBtB...https://archive.org/details/MakingFermentedPickles Step 1: Spices. Spices Step 2: Horseradish Root. Horseradish root", "images_list": ["old-fashioned-fermented-garlic-dill-pickles_0", "old-fashioned-fermented-garlic-dill-pickles_1", "old-fashioned-fermented-garlic-dill-pickles_2"]} {"id": "RECIPE_1368", "question": "What is the method for cutting the curd when making 'Homemade Simple Mozzarella Cheese'?", "provenance": [40877], "ground_truth": "When making 'Homemade Simple Mozzarella Cheese,' the method for cutting the curd involves holding a knife at an angle between 45 degrees and 90 degrees to the surface of the milk, and slicing a 1/2 inch grid into the curd. You can also retrace those lines diagonally with the knife tilted at a 45-degree angle if desired, although this is optional.", "images_list": ["homemade-simple-mozzarella-cheese_4"]} {"id": "RECIPE_1369", "question": "What\u2019s the best way to prepare a delicious chat basket filled with vibrant ingredients?", "provenance": [40878], "ground_truth": "Introduction: Chat Basket. Ingredients:10 readymade tartars, (These are available in the market)(if you do not get them, then you can use home made bowl by maida and refined oil) Step 1: Procedure:. For filling-1 cup boiled corn seeds ,1 cup boiled mix green peas(you can take moong or chana mix soaked one fortnight before boiled with salt and turmeric water)half cup-tomato, onion, green coriander finely chooped,1/2 teaspoon ginger, green chilly paste,1/4 cup tamarind sauce,1/2 lemon juice,1/2 teaspoon chat masala, black salt and red chilly powder(Mix all ingredients properly.) Toping-1/2 cup sev (thin) and green coriander finely chopped capsicum and tomato and grated paneer. Put filling material on tarts. Then apply some sev, green coriander (sprinkle) tomato and grated tomato and ENJOY!", "images_list": ["chat-basket_0", "chat-basket_1"]} {"id": "RECIPE_1370", "question": "What ingredients are included in the filling for 'Chat Basket,' and how should they be combined?", "provenance": [40878], "ground_truth": "To make the filling for 'Chat Basket,' you should combine 1 cup boiled corn seeds, 1 cup boiled mix green peas, half cup of finely chopped tomato, onion, and green coriander, along with 1/2 teaspoon of ginger, green chilly paste, 1/4 cup tamarind sauce, 1/2 lemon juice, 1/2 teaspoon chat masala, black salt, and red chilly powder. All these ingredients should be mixed thoroughly.", "images_list": ["chat-basket_1"]} {"id": "RECIPE_1371", "question": "When making 'Bejeweled Cupcake Delights,' how should the Jelly Belly jellybeans be prepared?", "provenance": [40879], "ground_truth": "To make 'Bejeweled Cupcake Delights,' the Jelly Belly jellybeans should be cut to create big and small stones.", "images_list": ["bejeweled-cupcake-delights_3"]} {"id": "RECIPE_1372", "question": "What\u2019s the best way to prepare fried ice cream for an impressive dessert experience?", "provenance": [40880], "ground_truth": "Introduction: Fried Ice Cream. The most simple dessert you can imagine.. A combination of hot and cold.. Deliciose!! Step 1: Supply. 1. Bread2. Ice cream of your choice - i'm using chocolate ice cream3. Mold - i'm using sunny side up egg mold or any mold you have Step 2: Preparation. Put the ice cream in the middle of the 2 slices of the bread.Using the mold of your choice, press thru the bread and make sure the edge are tight. This is to avoid the ice cream leaking when we fry later. Put in the plastic bag and keep in the freezer for overnight. Meaning that, you have to prepare 1 day earlier for your event. Repeat the same process to make more. 1 is not enough i tell you.. ;) Step 3: Fry. Fry when you want to eat them. Heat the oil. Make sure the oil is piping hot.Fry only for 8 seconds on each side. Don't fry more than that. Makesure you get ready with all your frying tool and serving before you start frying.Eat immediate once cook. Step 4: Enjoy!!. Serve it.. You can hear the crunchyness of the bread when you cut it.. As well as when you bite it.. Crunchy, hot and and cold at the same time.. Enjoy it with your love one.. Simple.. Low cost.. But priceless!! Yumm... ", "images_list": ["fried-ice-cream-2_0", "fried-ice-cream-2_1", "fried-ice-cream-2_2", "fried-ice-cream-2_3", "fried-ice-cream-2_4"]} {"id": "RECIPE_1373", "question": "When making 'Fried Ice Cream,' how long should you fry each side, and what condition must the oil be in before you start frying?", "provenance": [40880], "ground_truth": "For making 'Fried Ice Cream,' you should fry each side for 8 seconds. Before frying, it is essential to ensure that the oil is piping hot.", "images_list": ["fried-ice-cream-2_3"]} {"id": "RECIPE_1374", "question": "What\u2019s the best way to safely secure a growler in my car using a seatbelt while driving?", "provenance": [40881], "ground_truth": "Introduction: How to Secure a Growler Using a Seatbelt. Driving to or from your favorite brewery with a growler or two can be a bit of a pain. They roll around when they are empty and tip over when they are full. I stumbled across this method a few days ago as I was on my way to get some much needed holiday beer. Step 1: The Setup. Set the growler down in the middle of the car seat with the handle facing forward. Buckle the seat belt normally. In a perfect world, this is all you would need to do but if you leave it like this the growler will escape and roll all over the place. Step 2: The Loop. Grab the diagonal portion of the seat belt and pull out some slack. Make a loop with the slack and insert that loop through the handle of the growler. Step 3: Threading the Loop. Unclick the seat belt and thread the buckle through the top of the loop. Make sure you keep everything in front of the growler while doing this. Step 4: Securing Your Growler. Pull the seat belt buckle through the loop and click it back into place. Your growler is now secure.I've also tried this with multiple growlers, you can get two on the same loop comfortably. They might clink into each other as you drive though.", "images_list": ["how-to-secure-a-growler-using-a-seatbelt_0", "how-to-secure-a-growler-using-a-seatbelt_1", "how-to-secure-a-growler-using-a-seatbelt_2", "how-to-secure-a-growler-using-a-seatbelt_3", "how-to-secure-a-growler-using-a-seatbelt_4"]} {"id": "RECIPE_1375", "question": "What is the first step to properly set up a growler in the car using a seatbelt?", "provenance": [40881], "ground_truth": "The first step to properly set up a growler in the car is to set it down in the middle of the car seat with the handle facing forward and buckle the seat belt normally.", "images_list": ["how-to-secure-a-growler-using-a-seatbelt_1"]} {"id": "RECIPE_1376", "question": "What are the essential steps to whip up a batch of delightful baked apple dumplings?", "provenance": [40882], "ground_truth": "Introduction: Baked Apple Dumplings: Quick & Easy!. Baked Apple Dumplings Stuff whole apples with a brown sugar mixture, and wrap with refrigerated pie crusts, to make delicious-looking baked apple dumplings that are relatively low on sugar, but high on flavor\u00a0 -and quick and simple to prepare. This recipe is for 8 apples. Ingredients: \u00a0\u00a0 - 8 somewhat tart cooking apples, cored, but not peeled \u00a0\u00a0 - 1 (14 to 15 ounce) package of refrigerated pie crusts (packed two to a package) \u00a0\u00a0 - 1/2 cup light brown sugar \u00a0\u00a0 - 1/2 teaspoon ground cinnamon \u00a0\u00a0 - 1/3 cup chopped walnuts \u00a0\u00a0 - 1/3 cup raisins \u00a0\u00a0 - 1/3 cup oatmeal (rolled oats) \u00a0\u00a0 - 8 pats (4 Tablespoons) butter or margarine \u00a0\u00a0 - ~24 toothpicks Preparation: \u00a0\u00a0 1. Preheat oven to 400\u00b0F. \u00a0\u00a0 2. Mix brown sugar, walnuts, raisins, rolled oats, and cinnamon together, in a bowl. \u00a0\u00a0 3. Cut both pie crusts into quarters (= 8 pieces). Place 1 apple in center of each quarter-circle. Using a small spoon, fill apple cores with brown sugar mixture and tamp down as needed. It\u2019s okay to let excess spill over onto the open pie crust. \u00a0\u00a0 4. Lift up the three corners of the pie crust, skillfully forming around the apple with your hands, inserting a toothpick into each corner of the pie crust. Insert toothpicks only halfway, as all of them will need to be carefully removed, prior to serving. The apples will only be partially covered by the \u00bc pie crust, and will not at all look neat and tidy, but that will ultimately prove to give each finished apple a unique, rustic, and yummy appearance. \u00a0\u00a0 5. Arrange apples on a 13\u201d x 9\u201d cookie sheet, and top each apple with a pat (1/2 Tablespoon) of butter or margarine. \u00a0\u00a0 6. Bake at 400\u00b0F for 35 minutes, until the crusts are light to medium brown. Camping Option: Bake in a 14-inch diameter cast iron dutch oven. Arrange 40 red-hot charcoal briquettes in a circle on the lid, carefully positioned next to the raised edge of the rim, and 17 red-hot charcoal briquettes underneath, carefully arranged in a circle, positioned just under the round edge of the oven. Bake for about 35 minutes, checking occasionally. Boy Scout / Trail Life USA Option: Wrap each finished (cored, filled, and with a pat of butter top and bottom) apple with one layer of aluminum foil, shiny side out. Next, wrap again with another layer of aluminum foil, shiny side out. To produce an essential layer of trapped air between the two layers of aluminum foil, wrap the second layer of foil from the opposite side of the foil-wrapped apple, so that the wrinkled, thicker part of the foil wrapping surrounds the entire apple and prevents burned spots. Set the foil-wrapped apples over a bed of hot coals/charcoal, tumbling frequently with tongs, for about 20 to 30 minutes until done. \"Shiny side out\" foil wrapping will make the cooking more of an even-baked and controlled process. When done, remove and discard outer foil layer and serve. \u00a0 \u00a0\u00a0 We've tried topping these baked apples with whipped cream, or vanilla ice cream, but don't recommend it, as it really seems to detract from the elegant simplicity of this tasty breakfast treat.", "images_list": ["baked-apple-dumplings-quick-easy_0"]} {"id": "RECIPE_1377", "question": "After preparing the brown sugar mixture for the 'Baked Apple Dumplings,' how should the apples be arranged on the cookie sheet?", "provenance": [40882], "ground_truth": "After preparing the brown sugar mixture, the filled apples should be arranged on a 13\u201d x 9\u201d cookie sheet, and each apple should be topped with a pat (1/2 Tablespoon) of butter or margarine.", "images_list": ["baked-apple-dumplings-quick-easy_0"]} {"id": "RECIPE_1378", "question": "What\u2019s the best way to create a delightful coconut jelly dessert with the wonderful touch of osmanthus?", "provenance": [40883], "ground_truth": "Introduction: Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding. A Chinese classic jelly recipe made from coconut, wonderfully complemented with the sweetness and flowery scent of Osmanthus. A must try for coconut dessert lovers. Step 1: Ingredients Required. 200 gram of coconut milk50 gram milk8 gram of dried osmanthus flowers1 table spoon of sugar.6 gelatine sheets (7cmx23cm)Notes:If you're using fresh osmanthus flowers, you'll need about 24 grams. Wash and let them dry first before you follow the recipe. The reason you'll need to let them dry is that in such a state they'll release much more flavor!We're using gelatine sheets, but you could use something equivalent, such as gelatine powder.If possible, we highly suggest to use rock sugar instead of normal sugar, though it's harder to get. Step 2: How to Make Coconut Jelly. In this step we explain how to make the coconut jelly:Soak the gelatine sheets in water.Cook the coconut milk and normal milk together on low fireAdd sugar and 3 gelatine sheets in the coconut milk.Stir until the gelatine and sugar are dissolved.Take it out of the pan and let it cool down in a mould with your preferred shape.See the next step to learn how to make the Osmanthus jelly. Step 3: How to Make Osmanthus Jelly. To prepare the osmanthus jelly simply follow these steps:Clean the Osmanthus flowers once by rinsing them with water shortly. You could use a strainer or a tea infuser.Cook the osmanthus flowers on low fire.Add sugar and 3 sheets of gelatine and stir.Wait till the sugar and gelatine is fully dissolved.Take it out of the pan and let it cool down in a mould with your preferred shape.Serve!Once both the osmanthus and the coconut jelly are done, you can now serve them creatively together. A common way to serve is to stack them. Whether you want the coconut jelly on top or bottom is just a personal preference. Either way it will taste amazing! Do you have other good ideas of presenting the jelly? Share them in the comment section below!", "images_list": ["coconut-jelly-dessert-recipe-osmanthus-coconut-pud_0", "coconut-jelly-dessert-recipe-osmanthus-coconut-pud_1", "coconut-jelly-dessert-recipe-osmanthus-coconut-pud_2", "coconut-jelly-dessert-recipe-osmanthus-coconut-pud_3"]} {"id": "RECIPE_1379", "question": "What is the first step in preparing the coconut jelly for the 'Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding' regarding the gelatine sheets?", "provenance": [40883], "ground_truth": "The first step in preparing the coconut jelly for 'Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding' is to soak the gelatine sheets in water.", "images_list": ["coconut-jelly-dessert-recipe-osmanthus-coconut-pud_2"]} {"id": "RECIPE_1380", "question": "How do you prepare the filling for 'Cream Cheese Seafood Quiche' and what seafood ingredients can be used?", "provenance": [40884], "ground_truth": "To prepare the filling for 'Cream Cheese Seafood Quiche,' first mix 1 package cream cheese, 1/4 cup mayo, 1 teaspoon lemon juice, and 1/2 teaspoon old bay seasonings thoroughly. Then, incorporate your seafood ingredients, such as sliced cooked shrimp, imitation crab, and imitation lobster, adjusting the seafood to cream cheese ratio to your preference.", "images_list": ["cream-cheese-seafood-quiche_3"]} {"id": "RECIPE_1381", "question": "In the process of making 'Chicken Parmesan,' how do you soak the chicken in milk, and how long should it be soaked on each side?", "provenance": [40885], "ground_truth": "In the process of making 'Chicken Parmesan,' you should soak the chicken breast in milk by pouring just enough milk into the baking dish to cover the bottom, placing the chicken breast in, and allowing it to soak for approximately 25 seconds on each side.", "images_list": ["how-to-make-chicken-parmesan_3"]} {"id": "RECIPE_1382", "question": "What\u2019s the best way to prepare baked vegetable noodles for a healthy meal?", "provenance": [40886], "ground_truth": "Introduction: Baked Vegetable Noodles. Baked Vegetable Noodles are simple to make. This dish is the best and healthy way to kick start your day. It is made of full of colorful veggies, cheese and egg. It goes well with toasted bread and a cup of black tea. I hope you will try this healthy dish. Thank you :) Step 1: Ingredients and Supplies Required. Ingredients: (you can adjust the quantity of veggies & seasoning as your wish)Parmesan cheese ( 1/4 cup + 1/4 cup)1 Egg (beaten)Vegetable :CarrotZucchiniPurple onionRed and yellow bell pepperTapioca Seasoning:OreganoGarlic herb pepper seasoningPaprikaBread crumbsSaltOlive oilFor cutting veggiesSpiral slicerKnife Step 2: Slice the Vegetables. Wash all the vegetables thoroughly with water.Peel and discard the skin of carrot, tapioca and onion.I used spiral slicer for slicing carrot, tapioca, zucchini and knife for slicing onion, bell peppers.Now raw veggie noodles are ready for seasoning. Step 3: Add Seasoning. Take raw veggie noodles in a mixing bowl, add the seasoning according your taste.Then add cheese and beaten egg, mix all until the veggies coated well with the spices. Step 4: Bake It Up. Preheat oven to 375 FTake Pyrex bowl, transfer the veggie mixture into it.Sprinkle some cheese on top and bake for 35 minutes or until the cheese topping changes to slightly brown.Once it baked, remove it carefully from the oven. Serve it with toasted bread and a cup of your favorite drink.", "images_list": ["baked-vegetable-noodles_0", "baked-vegetable-noodles_1", "baked-vegetable-noodles_2", "baked-vegetable-noodles_3", "baked-vegetable-noodles_4"]} {"id": "RECIPE_1383", "question": "What steps should I follow to prepare the vegetables for 'Baked Vegetable Noodles' before adding seasoning?", "provenance": [40886], "ground_truth": "To prepare the vegetables for 'Baked Vegetable Noodles,' you should wash all the vegetables thoroughly, peel and discard the skin of the carrot, tapioca, and onion, and then slice them accordingly, using a spiral slicer for carrot, tapioca, and zucchini, and a knife for onion and bell peppers.", "images_list": ["baked-vegetable-noodles_2"]} {"id": "RECIPE_1384", "question": "What is the process for creating a delightful Coffee Magic Ice Cream at home?", "provenance": [40887], "ground_truth": "Introduction: Coffee Magic Ice Cream. I love coffee and I love ice cream!\nI found this recipe on the PW website and I recreated at home with some minor changes...It is divine!\nThis is not real ice cream, I have to be honest, but it tastes like ice cream and it's a lot less time consuming!\nThis is what you need :)\nIngredients:\n* 1 package Cool Whip\n* 1 whole chocolate bar with hazelnuts (or almonds) (90 g)\n* 2 tbsp of strong coffee Step 1: Get the Ingredients Ready!. Leave your Cool Whip out of the counter for about 15 min, so it will soften up!\nMake a very strong coffee (espresso is the best!) and let it cool down.\nIn your microwave (or in a double sauce pan), melt the chocolate bar. Step 2: Make Your Ice Cream!. Add 2 tablespoons of strong coffee to the soften cool whip and stir gently.\nAdd the melted (but cool chocolate) and mix. The cool whip (which is cool) will turn the melted chocolate bar into small solid pieces.\nThen re frost your delicious coffee-choco cream over night. And the following morning\u2026.you will have a fantastic \u201cice-cream\u201d texture dessert!\nFor more recipe visit my cooking blog: www.expatcucina.com", "images_list": ["coffee-magic-ice-cream_0", "coffee-magic-ice-cream_1", "coffee-magic-ice-cream_2"]} {"id": "RECIPE_1385", "question": "Before making 'Coffee Magic Ice Cream,' what should you do to the Cool Whip?", "provenance": [40887], "ground_truth": "Before making 'Coffee Magic Ice Cream,' you should leave the Cool Whip out on the counter for about 15 minutes so it can soften up.", "images_list": ["coffee-magic-ice-cream_1"]} {"id": "RECIPE_1386", "question": "In 'Santa's Sausage Casserole,' what should you do immediately after spreading the crescent dough in the glass dish?", "provenance": [40888], "ground_truth": "After spreading the crescent dough in the glass dish for 'Santa's Sausage Casserole,' you should pre-heat the oven to 350 degrees.", "images_list": ["santas-sausage-casserole_4"]} {"id": "RECIPE_1387", "question": "What\u2019s the best way to prepare a delightful no-bake lemon meltaway pie that\u2019s both gluten-free and vegan?", "provenance": [40889], "ground_truth": "Introduction: Lemon Meltaway Pie--No Bake, Gluten Free, Vegan, and Amazing!. I recently came across the cookbook Chocolate Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You by Katie Higgins and was nothing but impressed, stunned even. Being chronically ill, I get energy from the food I consume, and I already know that sugars do very little to help get me moving, but you can probably tell from the majority of my Instructables, I do enjoy my desserts. Katie Higgin's cookbook truly does let you have your cake, brownies, pie, and eat them too. She's found a way to make almost everyone's favorite desserts vegan, low sugar, calorie friendly, and somewhat healthy, while still maintaining tremendous flavor. You can visit her blog Chocolate Covered Katie, which gets as many rave reviews as her cookbook.The first time I read her recipe for this Lemon Meltaway Pie, it sounded so outlandish I had to try it! The main filling components are cashews and cauliflower, let me say that again, cashews and cauliflower! As most things lemon appeal to me, I figured there was enough juice called for that the flavor would stand out. This pie is no bake, low sugar, and took me less than an hour to make as the crust comes together in a food processor, and the filling in a high speed blender. It does require the easy advance prep of soaking the cashews 6 to 8 hours (I soaked mine overnight), and thawing frozen cauliflower (thawed in a bowl in my refrigerator overnight). The crust is made of ground oats and coconut, a bit of brown sugar and salt bringing out both flavors for a nutty, crunchy crust that tastes like bits of a great granola. Using coconut oil in the crust and filling gives the pie a slightly tropical feel. I decided to add a topping of whipped coconut cream, further complimenting the existing coconut flavor. Using fresh lemon juice brings a welcome burst of flavor and almost cheesecake-like texture is obtained when the ingredients all come together and the pie is chilled. As we (finally!) turn the corner from winter into spring this Pi(e) day, eating this pie is akin to sitting on a comfy beach chair, basking in the sunlight, looking out at the Caribbean. The best part might be that you can eat plenty of this pie and still look forward to bathing suit season as you watch the snow melt. And a special delight is reserved for whomever makes it, when they reveal the secret ingredients to this dreamy lemon pie! Happy Pi(e) day, enjoy! Serves 8Recipe adapted from, and reprinted with permission: Credit: Chocolate Covered Katie by Katie Higgins (Grand Central Life & Style; copyright 2015) Step 1: Gather Ingredients. For the crust:1 cup rolled oats 1/2 cup shredded unsweetened coconut1/4 cup melted coconut oil, or vegetable oil2 tablespoons light brown sugar1/4 teaspoon saltFor the filling:1 cup raw cashews or macadamia nuts, soaked (to prepare: cover nuts with water and soak for 6 to 8 hours, drain before using.)2 cups loosely packed frozen cauliflower, thawed completely1/3 cup melted virgin coconut oil1/4 cup plus 2 Tbsp. lemon juice1 tablespoon vanilla extract4-6 tablespoons maple, or agave, syrup (I used Trader Joe's Maple Agave Syrup Blend)1/4 teaspoon saltFor whipped coconut cream:Half can of coconut cream, or full can of coconut milk, refrigerated overnight, liquid discarded1/4 cup confectioner's (powdered) sugar, more or less to taste1/2 tsp. vanilla extract Step 2: Prepare Crust. Grease a 9-inch pie plate with nonstick spray. Combine rolled oats, coconut, light brown sugar, and salt in a food processor; process until fine crumbs form, drizzle coconut oil over top, pulse until combined. Press dough into prepared pan in an even layer, pressing up along sides.Freeze while preparing the filling. Step 3: Prepare Filling. Drain nuts completely. Combine nuts and filling ingredients in a high powered blender, or food processor; process until completely smooth, adding liquid as needed until the filling is smooth (I started with 4 Tbsp. maple agave syrup, and needed to add 1 more Tbsp. plus 1 Tbsp. water to loosen the filling enough to easily rotate around the blades). Transfer filling to prepared pie crust and freeze until firm, at least 3 hours.(I have only tested this recipe using my high speed Vitamix, I can't be certain you'd achieve a smooth filling using anything less powerful.) Step 4: \u200bPrepare Coconut Whipped Cream. If your kitchen is warm, I recommend freezing your bowl and whisk for 15 minutes before whipping to help the cream stay cold. Spoon only the solidified coconut cream from the can into the mixing bowl, as I used Trader Joe's Coconut Cream which has little liquid, I only used half the can, which yielded enough for my family, you can use the full can if you love whipped cream.Start whipping using the whisk attachment on a stand mixer, hand beaters, or, if you're quick, a regular whisk, and increase the speed to medium, whisk for 30 seconds than add in vanilla extract and powdered sugar to taste. I find sugar brings out the coconut flavor, which complimented this pie, you don't have to add any, or you can use more. Increase the speed to medium high and whisk until cloud-like and fluffy, about two minutes. Again, whip to your preference, soft or firmer peaks. The whipped coconut cream will thicken as it chills, if you make it ahead, you may prefer to whisk again before serving. As you can see, I used the whipped coconut cream as decoration for Pi(e) day and saved the rest for people to serve themselves. After freezing the pie 3 hours, I covered it with plastic wrap, and transferred the pie to my refrigerator, we enjoyed it the next day. If serving from frozen, I'd let it thaw about half an hour at room temperature so the filling is custardy again.Spoon whipped coconut cream over pie before serving, delight in the reactions of your loved ones when you tell them this delicious lemon pie was made using cashews and cauliflower! Happy Pi(e) Day, enjoy! Leftovers can be stored, covered, in the refrigerator for up to three days. ", "images_list": ["lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_0", "lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_1", "lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_2", "lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_3", "lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_4"]} {"id": "RECIPE_1388", "question": "What is the method for preparing the crust for the 'Lemon Meltaway Pie' before adding the filling?", "provenance": [40889], "ground_truth": "To prepare the crust for 'Lemon Meltaway Pie,' first grease a 9-inch pie plate. Then, combine rolled oats, coconut, light brown sugar, and salt in a food processor and process until fine crumbs form. After drizzling coconut oil over the mixture and pulsing until combined, press the dough into the prepared pan in an even layer, making sure to press it up along the sides. Finally, freeze the crust while preparing the filling.", "images_list": ["lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_2"]} {"id": "RECIPE_1389", "question": "What is the process for creating delicious beef-filled paprika with creamy sauce?", "provenance": [40890], "ground_truth": "Introduction: Beef Filled Paprika With Cream Sauce Recipe. Ingredients:1000g ground beef500ml cream400g roasted paprika6 paprikasalt, pepper & paprika Step 1: Preparation. Cut the paprikas in half and scatter salt, pepper & paprika into them. Scatter salt, pepper & paprikato the beef and stir it together. Fill the beef in the paprika and place them on an plate and put it in the oven at 180 degrees celsius circulating air. Give the cream to the roast paprika add salt, pepper & paprika and mix it with a blender. Step 2: Finish. After 20 minutes pour the paprika cream mix over the filled paprika. Put the plate back in the oven for another 20 minutes. Serv it with rice or else and enjoy.Look at my other work.https://www.youtube.com/channel/UClE2pnTDfDwsbUnaw...", "images_list": ["beef-filled-paprika-with-cream-sauce-recipe_0", "beef-filled-paprika-with-cream-sauce-recipe_1", "beef-filled-paprika-with-cream-sauce-recipe_2"]} {"id": "RECIPE_1390", "question": "After filling the paprikas with beef for the 'Beef Filled Paprika With Cream Sauce,' what should be done next, and how long should they be cooked in the oven?", "provenance": [40890], "ground_truth": "After filling the paprikas with beef, you should pour the paprika cream mix over the filled paprika. They should then be put back in the oven for another 20 minutes.", "images_list": ["beef-filled-paprika-with-cream-sauce-recipe_2"]} {"id": "RECIPE_1391", "question": "What is the overall process for creating delicious jellied marshmallows that are perfect for chilling?", "provenance": [40891], "ground_truth": "Introduction: Jellied Marshmallow. These marshmallow are best served chilled! Step 1: Ingredients and Method. 43 g jello powder of any flavor you like1/3 hot boiling water1/2 c sugar1 1/2 tbsp light corn syrupDissolve jello in water then stir in sugar, keep stirring until sugar is dissolved as wellAdd in corn syrup and stir wellChill for 20-25 minutes then beat until stiffPour mixture onto a wax paper lined mold or parchment paper sprinkled with icing sugarChill overnight Step 2: Enjoy~. Take out mold from fridge and dump marshmallow on icing sugar lined parchment paper on a cutting boardCoat marshmallow with icing sugar and sliceThat's it :)", "images_list": ["jellied-marshmallow_0", "jellied-marshmallow_1", "jellied-marshmallow_2"]} {"id": "RECIPE_1392", "question": "What steps do I need to follow to prepare the jello mixture for making 'Jellied Marshmallow'?", "provenance": [40891], "ground_truth": "To prepare the jello mixture for making 'Jellied Marshmallow,' first dissolve the jello powder in hot boiling water. Then, stir in the sugar until it is completely dissolved. Next, add the light corn syrup and stir well. Chill the mixture for 20-25 minutes, and then beat it until it becomes stiff.", "images_list": ["jellied-marshmallow_1"]} {"id": "RECIPE_1393", "question": "What\u2019s the best way to whip up some delicious kefir smoothies for a refreshing treat?", "provenance": [40892], "ground_truth": "Introduction: Kefir Smoothies. The last 2 mornings, I have made these delicious refreshing kefir smoothies! They are super tasty & ooh so good for you too! Let\u2019s check them out! Step 1: Gather Your 4 Ingredients!. Recipe: For 2 big smoothiesIngredients:500 ml (2 cups) low-fat kefir 45 gr (1/2 cup) gluten-free medium-sized oats 1 +1/2 large ripe frozen banana 1 teaspoon home-made vanilla extract Step 2: Blend & Enjoy!. Place all of your ingredients into your beloved Vitamix container or blender. Place fitted lid & tamper in. Blend onto full high-speed until it is fully mixed. Use tamper to push ingredients into the running blades. Pour into lovely smoothy glasses, sip & enjoy! MMM!You can also find this lovely recipe here on my blog: https://sophiesfoodiefiles.wordpress.com/2016/11/23/refreshing-kefir-smoothies/", "images_list": ["kefir-smoothies_0", "kefir-smoothies_1"]} {"id": "RECIPE_1394", "question": "What are the steps to blend the ingredients for making 'Kefir Smoothies,' and which tool should I use during this process?", "provenance": [40892], "ground_truth": "To make 'Kefir Smoothies,' you should place all of your ingredients into your beloved Vitamix container or blender, fit the lid, and use a tamper. Then, blend on full high-speed until fully mixed, using the tamper to push ingredients into the running blades.", "images_list": []} {"id": "RECIPE_1395", "question": "What are the steps to prepare delicious chocolate espresso crinkle cookies from scratch?", "provenance": [40893], "ground_truth": "Introduction: Chocolate Espresso Crinkle Cookies. A sweet, fudgy cookie with an extra sugar surprise! :) Step 1: Ingredients. - 1 cup of all-purpose flour- 1/2 cup of unsweetened cocoa powder- 1 tsp of baking soda- 1/2 tsp of salt- 1/4 tsp of baking powder- 3 eggs- 1 cup of light, packed brown sugar- 5 tsp of instant espresso powder- 1 tsp of vanilla extract- 4 oz of unsweetened chocolate- 4 tbsp of unsalted butter, softened- 1/2 cup of white, granulated sugar- 1/2 cup of confectioner's sugar Step 2: Prepare. Preheat oven to 350\u02daF. Line two baking sheet with parchment paper.In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl attached to an electric mixer, whisk together eggs, brown sugar, espresso powder, and vanilla. In a small bowl, melt unsweetened chocolate and butter [in microwave or over double boiler (in bowl over simmering water)]. Whisk chocolate mixture into egg mixture until well combined. Stir in flour mixture until just combined. Step 3: Dip. Take about 1-2 tbsp of cookie dough, roll in ball, and roll in white, granulated sugar. Then roll in confectioner's sugar, and place on cookie sheet, each about 2 inches apart. Bake cookies for about 10 minutes or until they have puffed up and have a cracked appearance. Step 4: Enjoy!. Serve, and enjoy with milk!", "images_list": ["chocolate-espresso-crinkle-cookies_0", "chocolate-espresso-crinkle-cookies_1", "chocolate-espresso-crinkle-cookies_2", "chocolate-espresso-crinkle-cookies_3", "chocolate-espresso-crinkle-cookies_4"]} {"id": "RECIPE_1396", "question": "What is the process for rolling the cookie dough for 'Chocolate Espresso Crinkle Cookies' before placing it on the baking sheet?", "provenance": [40893], "ground_truth": "For 'Chocolate Espresso Crinkle Cookies,' you should take about 1-2 tablespoons of cookie dough, roll it into a ball, then roll it in white, granulated sugar. Next, roll the ball in confectioner's sugar before placing it on the cookie sheet, ensuring they are about 2 inches apart.", "images_list": ["chocolate-espresso-crinkle-cookies_3"]} {"id": "RECIPE_1397", "question": "What is the process for preparing mini pumpkin pie-like appetizers that are both easy and low in calories?", "provenance": [40894], "ground_truth": "Introduction: Easier Than Pi (and Fewer Calories Too!). Imagine having 24 pieces of pie for about 300 calories....whaaaat?!?!?!?!?\u00a0\nThat's right, this Instructable shows how to make mini\u00a0appetizers that resemble\u00a0small slices of pumpkin pie.\u00a0 They are ideal to take as an appetizer to a\u00a0book (wine/whine) club meeting, to cleanse the palate\u00a0between a self imposed\u00a0pie-tasting event, or as an extra Thanksgiving nibble.\nLet's get going... Step 1: Gather Ingrediants. Cheddar flavored Chex Mix\n2 oz of block\u00a0cheese\nA wee bit\u00a0of soft\u00a0cheese, such as\u00a0Neufchatel or Cream Cheese Step 2: Sort Through the Chex Mix. To\u00a0 resemble a slice of pie,\u00a0you'll want to use crackers that have a trangular shape\u00a0for the base of the crust, along with some that have a ruffled edge for the upper portion of the crust.\nRather than buying a couple of boxes of crackers, I found both of these shapes\u00a0in the Cheddar Flavored Chex Mix, and after sorting through a new package of\u00a0the mix\u00a0I ended up with about 1/2 cup of combined triangles and ruffled shaped crackers.\u00a0\u00a0This\u00a0resulted in about 30 triangles and 27 ruffled crackers that were not broken.\u00a0 Step 3: (who) Cut the Cheese.... The\u00a0packaging of my low fat cheese identied that an inch was about an ounce, and from 2 oz of cheese I was able to cut about 8-9 thin slices.\u00a0\u00a0These slices were then cut into 4 triangles that were slightly smaller than the trianglar cracker, with (snacking)\u00a0scraps on each side\nUsing my mixer, I whipped up the\u00a0soft cheese so it would be easier to spread and placed\u00a0it in a ziplock fitted with a star tip. Step 4: Assemble Away.... \n Now the fun begins!\u00a0 Because these crackers are salty, your work area will get messy.\nI found it easiest to work in the following\u00a0assembly-line fashion, keeping a clean\u00a0damp towel\u00a0nearby to\u00a0remove cracker salt from my fingers:\n\t\tLay out trianglar crackers\n\t\tPlace a dot of Neufchatel/Cream Cheese on the crackers\n\t\tLayer the triangle slice of cheese on top of each cracker\n\t\tPlace some Neufchatel/Cream Cheese on the side of the crackers\n\t\tPress\u00a0a ruffled cracker on the side of each cracker\n\t\tDab/Pipe a bit of softened cheese to resemble whipped created (optional)\n\t\tOnce all slices have been prepared, place in random directions on a serving dish\n\t\t\u00a0\n\tIn hindsight, I realize\u00a0purchasing boxes of the specific\u00a0cracker shapes, along with\u00a0pre-sliced cheese and a container of whipped cream cheese would've been more convenient, but even without doing so these goodies are still\u00a0easier than making/memorizing pie/pi.\u00a0 Enjoy!", "images_list": ["easier-than-pi-and-fewer-calories-too_0", "easier-than-pi-and-fewer-calories-too_1", "easier-than-pi-and-fewer-calories-too_2", "easier-than-pi-and-fewer-calories-too_3", "easier-than-pi-and-fewer-calories-too_4"]} {"id": "RECIPE_1398", "question": "In the recipe 'Easier Than Pi (and Fewer Calories Too!),' what types of cracker shapes should I look for in the Cheddar Flavored Chex Mix for making the pie-inspired appetizer?", "provenance": [40894], "ground_truth": "In the recipe 'Easier Than Pi (and Fewer Calories Too!),' you should look for triangular-shaped crackers for the base of the crust and ruffled edge crackers for the upper portion of the crust. By sorting through the Cheddar Flavored Chex Mix, I was able to gather about 1/2 cup of these specific shapes.", "images_list": ["easier-than-pi-and-fewer-calories-too_2"]} {"id": "RECIPE_1399", "question": "What is the overall process for preparing delicious Coca Cola chicken wings?", "provenance": [40895], "ground_truth": "Introduction: Coca Cola Chicken Wings. \n Coca Cola chicken is a surprisingly tasty, easy recipe for making a different style of wings. \u00a0A popular dish in China, the recipe for Coca Cola chicken is simple in its make up and closely resembles that of soy sauce chicken. \u00a0The addition of Coca Cola creates a sweet, caramel flavor, perfectly offset by fresh green onions. \u00a0I chose to use Sherry vinegar in this recipe, but Mirin or rice wine would create a more authentic finished dish.Ingredients:\n\t\t2 pounds chicken wings, wings and drummettes separated\n\t\t1/4 cup soy sauce\n\t\t2 tablespoons Sherry vinegar\u00a0\n\t\t3/4 cup Coca-Cola - I used the kind with real sugar\u00a0\n\t\t2 green onions, chopped\n\t\tToasted sesame seeds\n\t\t2 tablespoons vegetable oilDirections:\n\t\tMarinate the chicken wings in half the soy sauce for 15 minutes at room temperature, turning to coat both sides of wings.\u00a0\n\t\tIn a small bowl, combine remaining soy sauce, Coca Cola, and vinegar.\n\t\tHeat oil in a large skillet.\n\t\tSear chicken wings until browned - about 3 minutes on each side.\n\t\tAdd soy-coke mixture and bring to a simmer.\n\t\tSimmer over very low heat, uncovered, until the sauce is reduced, about 25 minutes.\nServe chicken topped with sesame seeds and chopped green onion. \u00a0\nEnjoy!\n ", "images_list": ["coca-cola-chicken-wings_0"]} {"id": "RECIPE_1400", "question": "How should the chicken wings be marinated for making 'Coca Cola Chicken Wings,' and for how long?", "provenance": [40895], "ground_truth": "To make 'Coca Cola Chicken Wings,' the chicken wings should be marinated in half the soy sauce for 15 minutes at room temperature, turning to coat both sides of the wings.", "images_list": ["coca-cola-chicken-wings_0"]} {"id": "RECIPE_1401", "question": "What ingredients do I need to mix together for making 'Cheesy Potatoes (AKA Mormon Funeral Potatoes)'?", "provenance": [40896], "ground_truth": "To prepare the filling for 'Cheesy Potatoes (AKA Mormon Funeral Potatoes),' mix the thawed potatoes, cream of chicken soup, sour cream, onion, cheddar jack cheese, Velveeta cheese, one stick of melted butter, and salt in a large bowl.", "images_list": ["cheesy-potatoes-aka-mormon-funeral-potatoes_3"]} {"id": "RECIPE_1402", "question": "What is the process for removing the skin from the pork belly when preparing to make pancetta?", "provenance": [40897], "ground_truth": "To prepare for making pancetta, the skin must be removed from the pork belly. This is done by separating the skin from the fat layer in one corner of the pork belly and then making short horizontal cuts while pulling the skin back.", "images_list": ["how-to-make-pancetta_1"]} {"id": "RECIPE_1403", "question": "What are the steps to securely install the new hooks onto the grill shelf in the 'Grill Hook Upgrade'?", "provenance": [40898], "ground_truth": "To securely install the new hooks onto the grill shelf in the 'Grill Hook Upgrade,' begin by placing one M6 nut on the hook before threading it into the shelf. Then, install a second M6 nut on the opposite side. Once the hook is positioned to point upwards, tighten both nuts to ensure it does not turn or move out of place.", "images_list": ["grill-hook-upgrade_5"]} {"id": "RECIPE_1404", "question": "For making 'How to Make Great Burgers at Home,' what is the recommended method for forming burger patties?", "provenance": [40899], "ground_truth": "When making 'How to Make Great Burgers at Home,' the recommended method for forming burger patties is to be gentle and avoid mixing the ground beef excessively. This ensures that you achieve a better burger by minimizing overworking the meat.", "images_list": ["how-to-make-great-burgers-at-home_2"]} {"id": "RECIPE_1405", "question": "What should you do after draining the grease from the cooked hamburger when making 'authentic hamburger gravy'?", "provenance": [40900], "ground_truth": "After draining the grease from the cooked hamburger in 'authentic hamburger gravy,' you should return the skillet to the burner.", "images_list": ["authentic-hamburger-gravy_3"]} {"id": "RECIPE_1406", "question": "What\u2019s the best way to create a delightful cinnamon sugar mixture that enhances my favorite treats?", "provenance": [40901], "ground_truth": "Introduction: How to Make Cinnamon Sugar. \nThis is an Instructable on how to make cinnamon sugar...\nYou can use cinnamon sugar on buttered toast or topping for quick breads, cobblers, muffins, coffee cakes, oatmeal, applesauce or just about any dessert or breakfast bread. Step 1: Ratio. Ingredients:\n\tTypical proportions of sugar to cinnamon range from 3:1 to 16:1.\u00a0\n\t1/4 cup granulated sugar to 3-4 teaspoons ground cinnamon. (4:1 to 3:1)\n\t1/4 cup granulated sugar mixed with 2-3 teaspoon ground cinnamon. (6:1 to 4:1)\n\t1/2 cup granulated sugar to 1 tablespoon ground cinnamon. (8:1)\n\t1/2 cup granulated sugar to 2 teaspoons ground cinnamon. (12:1)\n\t1/2 cup\u00a0granulated\u00a0sugar to 1 1/2 teaspoons ground cinnamon (16:1)Note: I find that my favorite ratio is (16:1) but included the others for you to decide. Step 2: Mixing Ingredients. Mixin'\n\tI find this step to be the most troubling, It never ceases to amaze me how well the two substances mix... they must have been\u00a0meant\u00a0for each other.\n\tI suggest getting a container that has a lid and mixing by shaking, if you are\u00a0totally\u00a0clueless to what I just said then look at the pictures... Step 3: Enjoying. \nNom Nom, congratulations you made cinnamon sugar... \u00a0that is if you were\u00a0successful other wise you may have created a hazardous\u00a0bi-product\u00a0of sugar and unidentified materials. \u00a0If you have indeed created a disaster I suggest disposing of it and starting over.\u00a0\nAll feed back is welcome, thanks.", "images_list": ["how-to-make-cinnamon-sugar_0", "how-to-make-cinnamon-sugar_1", "how-to-make-cinnamon-sugar_2", "how-to-make-cinnamon-sugar_3"]} {"id": "RECIPE_1407", "question": "What are the typical sugar-to-cinnamon proportions for making cinnamon sugar, and which ratio do you prefer?", "provenance": [40901], "ground_truth": "The typical proportions of sugar to cinnamon for making cinnamon sugar range from 3:1 to 16:1. My preferred ratio is 16:1.", "images_list": ["how-to-make-cinnamon-sugar_1"]} {"id": "RECIPE_1408", "question": "What are the essential steps to create a delicious vegetable rice cooked in coconut milk?", "provenance": [40902], "ground_truth": "Introduction: Vegetable Rice Cooked With Coconut Milk. The rich and creamy coconut milk vegetable rice is an easy to cook dish that is cooked with basmati rice (long grain) ,coconut milk, vegetables and spices.Since the coconut milk is rich, creamy and bit sweeter than cow's milk, it is considered as vegan alternative for milk in many recipes.This coconut milk vegetable rice is so tasty it even makes a great recipe for your loved ones lunch box too. Try this easy yet tasty recipe and enjoy!!! Step 1: Ingredients. 1) Basumati Rice (or Long grain rice) - 1 Cup 2) Coconut Milk - 1 Cup 3) Bay leaf - 14) Cinnamon stick - 15) Cardamom - 2 6) Cloves - 47) Green Chilli - 1 (add more if you need it spicy)8) Cumin seeds - 1 tsp9) Crushed Ginger(1\" piece) and Garlic (2 pods) 10) Chopped onion - 1/3 Cup11) Chopped Carrot - 1/3 Cup12) Chopped Potato - 1/3 Cup 13) Green Peas - 1/3 Cup 14) Butter - 1 Tbsp15) Chopped Mint leaves - 4 -5 strands16) Chopped Cilantro - 4-5 strands 17) Lemon juice - 1 tsp18) Water - 1 Cup Step 2: Sauteing the Vegetables . 1) Place a pan on medium heat and add the butter.2) Once the butter melts, add in the cinnamon stick,cardamom, bay leaf, cloves, cumin seeds, ginger garlic, green chilli and saute for 2 min.3) Then add the onions and half of chopped mint leaves and cilantro leaves. 4) Keep sauteing and adding on all the vegetables one by one.5) Now add the salt and cover the pan and cook on low heat till the vegetables are 75 % done.( Add little water if the vegetables stick to the pan.) Step 3: Cooking the Rice in Coconut Milk . 1) In a electric cooker, add the soaked and drained rice.2) To that add in the sauteed vegetables,lemon juice, coconut milk, remaining mint and coriander leaves and mix.3) Then add 1 Cup water(For 1 Cup rice = 1 Cup coconut milk + 1 Cup water ). Proportion of coconut milk and water can be altered as per your taste buds. For more creamier taste increase the coconut milk and reduce the water.4) Now check for the seasoning (salt) and add if necessary. Later this point seasoning is not possible.5) Cover the lid and allow it to cook. Cooks approximately for 20 min. 6) Once cooked, switch off the cooker and allow it sit for few minutes (5 min)Preparing the yogurt side:To the 1/2 cup of yogurt, add some grated carrots, diced onions, chopped coriander leaves and salt. Mix everything well. Yogurt side is done !!! Enjoy this rich and creamy coconut milk vegetable rice and the side with your loved ones!!!", "images_list": ["vegetable-rice-cooked-with-coconut-milk_0", "vegetable-rice-cooked-with-coconut-milk_1", "vegetable-rice-cooked-with-coconut-milk_2", "vegetable-rice-cooked-with-coconut-milk_3"]} {"id": "RECIPE_1409", "question": "After adding the saut\u00e9ed vegetables, lemon juice, and coconut milk to the soaked rice for making 'Vegetable Rice Cooked With Coconut Milk,' what steps should I take next?", "provenance": [40902], "ground_truth": "After adding the saut\u00e9ed vegetables, lemon juice, and coconut milk to the soaked rice in the electric cooker, you should add 1 Cup of water, check for seasoning (salt), cover the lid, and allow it to cook for approximately 20 minutes.", "images_list": ["vegetable-rice-cooked-with-coconut-milk_3"]} {"id": "RECIPE_1410", "question": "What is the best way to prepare a refreshing chilled cucumber and yogurt soup for a hot summer day?", "provenance": [40903], "ground_truth": "Introduction: Refreshing Chilled Cucumber & Yogurt Soup Recipe. Another refreshing chilled summer soup! Cucumber, yogurt and dill really go well together! Why spend hot summer days cooking when all you have to do is cut, blend, chill & serve!www.happyfoodstube.com/chilled-cucumber-yogurt-soup Step 1: Ingredients:. 3 Medium cucumbers (500 g) 6 Table spoons Greek yogurt2 Table spoons Fresh Flat leaf Parsley2 Table spoons Fresh Dill1 small \u2013 medium onion\u00bd Tea spoon SaltBlack Pepper to tasteOptional: Lemon juice (1 Table spoon)Serves \u2013 2Wash, peel & cut the cucumbers into chunks. Add to a bowl or a food processorPeel & cut the onion & add to the bowl/food processor.Add Greek yogurt, parley (leaves, no stems), dill (discard the hard stems), salt, pepper and mix using a hand blender or the food processor.When all the ingredients are well blended, taste and season if necessary. Add about a table spoon of lemon juice (optional).Cover with cling film and place in your fridge for several hours or overnight.Serve cold. Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=JBqjlugO45Q Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube", "images_list": ["refreshing-chilled-cucumber-yogurt-soup-recipe_0"]} {"id": "RECIPE_1411", "question": "What ingredients are needed for the 'Refreshing Chilled Cucumber & Yogurt Soup,' and how should they be prepared before blending?", "provenance": [40903], "ground_truth": "To make 'Refreshing Chilled Cucumber & Yogurt Soup,' the ingredients needed are 3 medium cucumbers, 6 tablespoons Greek yogurt, 2 tablespoons fresh flat-leaf parsley, 2 tablespoons fresh dill, 1 small to medium onion, salt, and black pepper. The cucumbers should be washed, peeled, and cut into chunks, and the onion should be peeled and cut before blending.", "images_list": []} {"id": "RECIPE_1412", "question": "What\u2019s the best way to prepare Spinach & Feta Triangles using Mountain Bread?", "provenance": [40904], "ground_truth": "Introduction: Mountain Bread\u2122 - Spinach & Feta Triangles. We've kept this delicious Spinach & Feta Triangles really basic, you can alter it the way you like!Replace pastry or dough for Mountain Bread and you have a delicious healthier alternative!What you need:Mountain Bread of choiceFeta 250gSpinach 200g Step 1: . Pre-heat oven to 180\u00bac (356\u00baf). Combine feta and spinach and mix together. Step 2: . Cut the Mountain Bread into 2. Place the feta and spinach mixture in the corner. Start to form a triangle by lifting the bottom corner up. Follow along until you can't fold anymore.Use water to seal the edge. Step 3: . Place the triangles onto a lightly sprayed oven tray and place in the oven for 5-10 minutes or until golden and crispy. Step 4: . Subscribe and Follow Us to get the latest UpdatesWebsite: mountainbread.com.auYoutube | Facebook | Instagram | Pinterest | Twitter | Google+", "images_list": []} {"id": "RECIPE_1413", "question": "How should the Mountain Bread be prepared before adding the feta and spinach mixture for making Spinach & Feta Triangles?", "provenance": [40904], "ground_truth": "Before adding the feta and spinach mixture for making Spinach & Feta Triangles, the Mountain Bread should be cut into 2. Then, place the feta and spinach mixture in one corner and start forming a triangle by lifting the bottom corner up, using water to seal the edges.", "images_list": []} {"id": "RECIPE_1414", "question": "What is the process for making a traditional Swiss Sunday Zopf that\u2019s perfect for brunch?", "provenance": [40905], "ground_truth": "Introduction: Swiss Sunday Zopf. The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread.\nIt is a traditional Sunday bread and it's said it's origin is coming from a custom whereby widows cut off their braided hair and buried them with their husbands. Later on they buried a bread loaf in this shape instead of their hair. This bread has been known in Switzerland since the middle of the 15th Century.\nWe like to eat late on Sundays and have a Brunch instead of breakfast. Most often my people scream for a Zopf.... Step 1: . This is my favorite recipe:\n1 kg strong bread flour\n1 Tbsp Salt\n150 g soft Butter\n14 g of dried Yeast (or 42 g fresh Yeast)\n500 ml warm Milk\n1 Egg and 1 Tbsp Oil for the glaze\nI usually work the dough with my trusty kitchen machine, but you can make it also by hand.\nPour the flour in to a bowl. Add the soft butter cut into pieces into the middle of this mixture. Sprinkle the dried yeast into some of the warm milk (please be careful not to make it too hot!) The fresh yeast can be dissolved with a little sugar. Add this to the flour and then add the rest of the warm milk.\nMix this all together and knead to an elastic dough. Once the dough comes together add the salt and go on kneading. With a kitchen machine it only needs 5-10 minutes. By hand it might need longer, the dough will have some air bubbles if cut into it.\nLeave covered in an oiled bowl for at least 2 hours until the dough has doubled in size. Step 2: . Now we need to form the bread:\nPut the dough on a floured surface and cut into two pieces. Roll out these pieces into rectangles of the same size and roll them up tightly. You have now two long \"sausages\" of the same length. Roll them a little, so that the ends are slightly thinner.\nNow follow the hand drawn picture if you want a traditional Swiss braiding style Zopf with two dough rolls.\nDon't get discouraged if it does not look nice the first time. It looks easy but it needs practice. Step 3: . Or follow the photographs if you want to braid with 4 rolls. Step 4: . Or you could also just twist the dough together to create a simple form. Step 5: . Leave the Zopf to rest under a damp cloth for another 30 minutes.\nBrush with a mixture of one egg and 1 tbsp oil; this will give the bread a nice golden shine.\nThen bake at 200 C for 45 minutes.\nHave a wonderful Sunday with the Swiss Sunday Zopf!", "images_list": ["swiss-sunday-zopf_0", "swiss-sunday-zopf_1", "swiss-sunday-zopf_2", "swiss-sunday-zopf_3", "swiss-sunday-zopf_4", "swiss-sunday-zopf_5"]} {"id": "RECIPE_1415", "question": "What is the process for forming the bread for 'Swiss Sunday Zopf' after the dough has risen?", "provenance": [40905], "ground_truth": "To form the bread for 'Swiss Sunday Zopf' after the dough has risen, you should place the dough on a floured surface, cut it into two pieces, roll each piece into rectangles of the same size, and then roll them up tightly to create two long 'sausages' of equal length.", "images_list": ["swiss-sunday-zopf_2"]} {"id": "RECIPE_1416", "question": "What\u2019s the best way to prepare a delicious orange ginger chia seed pudding from scratch?", "provenance": [40906], "ground_truth": "Introduction: Do You Want to Grab an Orange Ginger Chia Seed Pudding?. I topped my puddings with fresh orange parts dipped into vegan dark chocolate! Yum yum yumm!You can eat this as a filling breakfast or as a yummy dessert! :) If it is a breakfast, make larger portions than these ones! :) These are HEALTHY PUDDINGS, VERY EASY TO MAKE, VERY FILLING YUMMYLISCIOUS TOO! :) They are VEGAN & GLUTEN-FREE!Recipe: For 6 smaller puddingsIngredients: * For the puddings: 1/2 cup chia seeds ( 82 gr ) 300 ml freshly brewed ginger tea ( 1 cup + 1/3 cup ), ginger tea steeped for about 7 minutes into a 300 ml mug! 1 teaspoon ground ginger 1/3 cup freshly squeezed orange juice ( 80 ml ) to add some sweetness: 1 teaspoon maple syrup, grade C * For the chocolate dipped oranges:1 fresh orange, peeled, white bits & pits removed, cut into segments without skin 1/2 cup of vegan chocolate of your choice/ I used dark vegan chocolate Method:1. First, make your chia puddings. Brew your favorite ginger tea & steep in into 300 ml just boiled water. I let my tea steep for about 7 minutes. You must taste the ginger well. Take a medium bowl & ad chia seeds. Pour your ginger tea over the chia seeds & stir well through. Let it sit for 15 minutes, stirring often. Taste. You must taste the ginger. I added 1 teaspoon ground ginger for an added ginger kick! Then, I added the orange juice. Stir well through. I taste it again & added a bit of sweetness: 1 teaspoon of maple syrup, grade C. Stir well. It tasted just right! Ladle into fancy smaller dessert cups,& place into the fridge to stiffen up a bit more ( At least 4 hours ). 2. Now, in the meantime, make your chocolate dipped orange segments. In a bowl au-bain-marie melt your chocolate on medium heat. Stir it well through, no lumps, please! Dip your orange segments into the hot melted chocolate, try to dip them all the way into the chocolate. This is not easy at all! Place them on a Silpat & let them rest into the fridge to cool down & to let the chocolate harden. When cold enough to touch, use them & take them out of the fridge to be on room temperature. When you want to eat your desserts, take them 10 minutes before eating, out of the fridge. Place them on a fancy place mat & top each pudding with 1 to 2 chocolate dipped orange segments! Enjoy! This is lovely with a tea on the side! xxxYou can find this delicious recipe also here on my blog: http://sophiesfoodiefiles.wordpress.com/2014/11/06/orange-ginger-chia-puddings/", "images_list": ["do-you-want-to-grab-an-orange-ginger-chia-seed-pud_0"]} {"id": "RECIPE_1417", "question": "What is the process for mixing chia seeds with ginger tea when making 'Do You Want to Grab an Orange Ginger Chia Seed Pudding,' and how long should they sit?", "provenance": [40906], "ground_truth": "When making 'Do You Want to Grab an Orange Ginger Chia Seed Pudding,' you should pour the freshly brewed ginger tea over the chia seeds and stir them well together. After mixing, let the mixture sit for 15 minutes, stirring often.", "images_list": ["do-you-want-to-grab-an-orange-ginger-chia-seed-pud_0"]} {"id": "RECIPE_1418", "question": "What should you do with each biscuit before layering them in the pan for 'Soursop Cake - Torta De Guanabana'?", "provenance": [40907], "ground_truth": "Before layering them in the pan for 'Soursop Cake - Torta De Guanabana,' each biscuit should be soaked in milk for about 3 seconds on each side.", "images_list": ["soursop-cake-torta-de-guanabana_5"]} {"id": "RECIPE_1419", "question": "What\u2019s the best way to create delightful chocolate heart-shaped candies for Valentine's Day?", "provenance": [40908], "ground_truth": "Introduction: Chocolate Valentines. This Valentine's day I made some chocolate heart shaped candies to share with my family and friends. It was a simple and delicious way to celebrate the holiday!\nAll you need is:\nA candy mold: I suggest a silicone ice cube tray\nChocolate Chips: The better the chips, the better the chocolates\nAdditions to the chocolates: Marshmallows, potato chips, chili powder if its dark chocolate, crushed almonds, peanut butter, coconut shavings, cereal such as rice crispies, another kind of chocolate, jelly etc.\nToppings for the chocolates: Sprinkles, smaller candies, nuts, or cocoa powder Step 1: Melting the Chocolate. Double boiler: If you don't have one of these I suggest:\n1) Fill up a saucepan with about 2 inches or more of water.\n2) Put a metal mixing bowl on top of the saucepan but do not allow the water to touch the bowl.\n3) Next put the chocolate chips in the mixing bowl and mix constantly, do not allow the chocolate to burn.\nIn a microwave:\n1) Use a microwave safe bowl for this part\n2) Add one layer of chocolate chips of your choosing to the bowl and microwave for 30 second increments. Mix after each session to see if it is fluid.\n3) After each microwaving session, mix the chips, sometimes they will just melt when exposed to a different part of the bowl.\n* Every microwave works differently but the melting process will vary so this may take a few tries before perfection. In my microwave it took 2 30 second sessions for one layer of chocolate chips. Be careful not to burn them, and keep in mind that different chocolates will melt differently* Step 2: Molding the Chocolates. Now that your chocolate is melted, you can pour it into your molds (or ice cube tray)\nThis is a good time to chop up any other ingredients that you will want to add to your chocolates.\nHere are some suggestions of chocolates to make before you add them to the mold:\n(All recipes are for an estimated 1/4-1/3 cup of chocolate chips\nAlmond Clusters: Chop up very finely (crush even) about 1/4 of a cup of almonds for every 1/3 cup melted chocolate chips and mix\nCoconut Clusters: Mix melted chocolate chips with coconut flakes, you can also put an almond (whole or half) on top for aesthetic reasons (Remember if you want something on top of your chocolate, you might want it to be the first thing you put in the mold depending on the size of it)\nPeppermint Hearts: Add 1 tsp. of peppermint extract to your melted chocolate chips\nOrange Hearts: Add 1 tsp. of orange extract to your melted chocolate chips\nPeanut Cluster: Chop about 1/4 cup of peanuts for every 1/3 cup melted chocolate chips and mix\nAlways experiment! If worst comes to worst, you can eat the misfits :) Step 3: Toppings!. \nBe creative! Add whatever you want to the top of your chocolates\nSprinkles, nuts, candy covered chocolates, etc.\nYou can foreshadow what kind of flavor the chocolate will be by adding different toppings for different chocolate types.\nYou can fill up a quart size plastic bag with some melted chocolate and then cut a hole in one of the corners to create a patter on top of your chocolate like, zigzags, hatched marks, polka dots, and anything you can think of, you can even spell something out with multiple chocolates\n*** Do not refrigerate or freeze your chocolates!! They will discolor due to an increased rate of oxidation, and although they will not taste any different, they will look less desirable (to some)\u00a0 room temperature is the longer way, but the prettier way ***", "images_list": ["chocolate-valentines_0", "chocolate-valentines_1", "chocolate-valentines_2", "chocolate-valentines_3"]} {"id": "RECIPE_1420", "question": "What methods can be used to melt chocolate chips for making 'Chocolate Valentines'?", "provenance": [40908], "ground_truth": "To make 'Chocolate Valentines,' you can use either a double boiler or a microwave to melt the chocolate chips.", "images_list": ["chocolate-valentines_1"]} {"id": "RECIPE_1421", "question": "After mixing the dough for 'Melted Snowmen Cookies,' what steps should I take to chill it, and how long should I chill it for?", "provenance": [40909], "ground_truth": "After mixing the dough for 'Melted Snowmen Cookies,' you should cover it and chill it in the refrigerator for 4 hours or overnight. If you chill it overnight, make sure to let it sit at room temperature for 30 minutes before rolling it out.", "images_list": ["melted-snowmen-cookies_3"]} {"id": "RECIPE_1422", "question": "What are the steps to prepare the jelly half of a Peanut Butter and Jelly Sandwich?", "provenance": [40911], "ground_truth": "To prepare the jelly half of a Peanut Butter and Jelly Sandwich, first, open the jar of jelly. Then, use a knife to remove some jelly from the jar and spread it onto one side of a slice of bread, adjusting the amount according to your personal taste. Finally, close the jar of jelly.", "images_list": ["peanut-butter-and-jelly-sandwich-1_2"]} {"id": "RECIPE_1423", "question": "What\u2019s the best way to prepare a flavorful chicken biryani from scratch?", "provenance": [40912], "ground_truth": "Introduction: Prepare Delicious Chicken Biryani. I was soooo happy to see the Indian food contest, finally I was inspired to cook my favorite dish , chicken biryani with egg bhuna. There is a number of chicken biryani recipes but I've chosen my favorite one and hope you like! So, don't wait, gather all the ingredients and start cooking :) Step 1: Ingredients. To make this chicken biryani dish, you'll need(For a dish of 5-6):Pilao rice - 300 gramsChicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tsp Step 2: Prepare All the Ingrediants. To cook biryani or any kind of rice dish it's better to use a pot with a round bottom. *Take a bowl and soak the rice in water, while you prepare the rest. *Slice the onions length wise, *Prepare garlic and ginger paste, *Cut the chicken into small pieces (as many pieces as you want) and mix it with yogurt. Step 3: Cook the Chicken. Take a pot with a round bottom and heat 4 tbsp of soybean oil over medium heat.Add chopped onions to the oil and fry them for 3-4 minutes but don't let the onions turn brown After 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well.Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk. Step 4: Add Rice and Wait. After the chicken is cooked it is time to add the rice.Add a cup of water in the pot, so that you can mix the rice with the chicken gravy easily.Add the rice to the chicken gravy, also add some water. While adding water keep in mind that the water level must be at least an inch higher than the rice level.Cover the pot and wait until the rice is cooked.Keep the pot in low flame and wait until the rice is cooked. Before taking the pot off from the cooker add green chilli and black peppers. Now serve the the biryani while hot. Enjoy!", "images_list": ["chicken-biryani-1_0", "chicken-biryani-1_2", "chicken-biryani-1_3", "chicken-biryani-1_4"]} {"id": "RECIPE_1424", "question": "After the chicken is cooked for 'chicken-biryani-1,' what steps should be taken to add rice and manage the pot?", "provenance": [40912], "ground_truth": "After the chicken is cooked for 'chicken-biryani-1,' you should add a cup of water to the pot and then add the rice to the chicken gravy. The pot should be covered and kept on low flame until the rice is cooked.", "images_list": ["chicken-biryani-1_4"]} {"id": "RECIPE_1425", "question": "What is the overall process for creating delicious whipped cream-filled Kirby doughnuts?", "provenance": [40913], "ground_truth": "Introduction: Whipped Cream-Filled Kirby Doughnuts (Donuts). WHIPPED CREAM-FILLED KIRBY DOUGHNUTS (DONUTS)FOLLOW ME ON SOCIAL MEDIA! YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter: https://twitter.com/FactoryTreatInstagram: https://instagram.com/treat.factory/ Tumblr: http://treatfactory.tumblr.com/ Facebook: https://www.facebook.com/pages/Treat-...Website: http://www.thetreatfactory.com/ Step 1: DOUGHNUT DOUGH . 6tbsp Water (Warm)2 & 1/2tbsp Drive Active Yeast 118ml / 1/2 Cup Buttermilk 3tbsp Milk (Warm) 2 Large Eggs + 1 Egg Yolk 1tsp Vanilla Extract 75g / 1/3 Cup Caster Sugar 437g / 3 & 1/3 Cups Plain Flour 1tsp SaltAdd the yeast to the warm water along with 1tbsp of sugar and leave to sit for 5 minutes. Whisk the eggs, buttermilk, milk and vanilla extract together. Add the wet mixture and sugar to a stand mixture and beat together. Add the yeast and then the butter, beating after each addition. Sift 1/3 of the flour with the salt and beat until incorporated with the mixture. Sift in the remaining flour and knead the dough for 5 minutes using a dough hook attachment. Bring the dough together on a floured surface. Leave the dough to rise for 1 hour in an oiled bowl covered with plastic wrap. Once the dough has risen, punch the air out and roll the dough out on a floured surface. Use a cookie cutter to cut out the doughnuts. Place the doughnuts on pieces of parchment paper to rise for 30 minutes. Fry the doughnuts at 180 degrees C for 1 minute. (30 seconds on each side)Place the doughnuts on paper towels to remove the excess oil. Step 2: ICING. Icing SugarMilk Vanilla Extract Food Colouring: Pink, Black & BlueMix the icing sugar, milk and vanilla extract together. Add the pink food colouring to the icing and mix together. Dip the the doughnuts in the pink icing and leave to dry. Mix together white, black and blue icing and use a toothpick to draw on Kirby'a face. Step 3: WHIPPED CREAM. 350ml / 1 & 1/2 Cups Heavy Cream2tbsp Icing Sugar 1tsp Vanilla Extract Add all the ingredients to a stand mixer and beat until the soft peak stage. Poke a hole in the side of the doughnuts and pipe the whipped cream inside. Step 4: ENJOY!. ", "images_list": ["whipped-cream-filled-kirby-doughnuts-donuts_0", "whipped-cream-filled-kirby-doughnuts-donuts_1", "whipped-cream-filled-kirby-doughnuts-donuts_2", "whipped-cream-filled-kirby-doughnuts-donuts_3", "whipped-cream-filled-kirby-doughnuts-donuts_4"]} {"id": "RECIPE_1426", "question": "What ingredients are needed to prepare the whipped cream for 'Whipped Cream-Filled Kirby Doughnuts,' and how should they be mixed?", "provenance": [40913], "ground_truth": "To prepare the whipped cream for 'Whipped Cream-Filled Kirby Doughnuts,' you will need 350ml / 1 & 1/2 Cups of Heavy Cream, 2 tablespoons of Icing Sugar, and 1 teaspoon of Vanilla Extract. Combine all these ingredients in a stand mixer and beat them until you reach the soft peak stage.", "images_list": ["whipped-cream-filled-kirby-doughnuts-donuts_3"]} {"id": "RECIPE_1427", "question": "What\u2019s the best way to prepare a batch of slightly-aged eggnog that will impress your friends and family?", "provenance": [40914], "ground_truth": "Introduction: Slightly Aged Eggnog . I started making scratch eggnog a few years ago and fell in love. I have tried a few different recipes and have enjoyed them, but decided to come up with a new edition after analyzing the ingredients in several top recipes (see spreadsheet). Most of the other family members are not eggnog fans (yet) so for now there is more for me! My method is based mostly off of the one found on www.thekitchn.com and they describe the benefits of aging your nog for a few days or longer pretty well. They also stick with the basics as far as ingredients. So let's do it! By the way, it does not have any pineapple or tangerine in it, those were just festive staging touches. Step 1: Getting Ready . Get the ingredients that you will need together: what's great is they are mostly staples that you may already have. As you can see, this is the bottom shelf, slightly lighter version. Feel free to class it up with high end bourbon, richer cream, etc. I want mine to fit into two 750 ml bottles so that is how I chose my amounts. 6 eggs - separated 1 cup sugar 2 cups milk 1 cup half and half 1 cup bourbon Step 2: Mix It Up . Add the egg yolks to a bowl and combine with sugar using a whisk until fully incorporated and the mixture is smooth. Reserve the egg whites in a separate jar until serving. Add in milk and cream and whisk to dissolve the sugar. Lastly, add the bourbon to the mix and whisk it in. Then pour the nog into your bottles. Step 3: Set It Aside . Putting the eggnog on the shelf in the fridge for a few days will let the flavors meld and give it a slightly thicker texture. In addition, you now have a fully prepared concoction ready to go when you want it. If you plan on aging for more than one day, freezing the egg whites is a good idea. The alcohol in the mixture acts as a preservative and also makes the raw eggs much safer. However, if you are vulnerable (young, old, pregnant or sick) find a recipe that has cooked eggs. Alternatively, the alcohol can be omitted for merrymakers of all ages, but it should not be aged in that case. Step 4: Make Merry! . To serve, thaw then whip the egg whites and fold them in with the bottled eggnog. Pour into cocktail glasses or whatever festive vessels you have on hand (think moose antler glasses from Christmas Vacation). Nutmeg is traditionally used as a garnish for eggnog, dusted on top, and it really adds a very nice aroma and taste, not to mention appearance! Happy Holidays! ", "images_list": ["slightly-aged-eggnog_0", "slightly-aged-eggnog_1", "slightly-aged-eggnog_2", "slightly-aged-eggnog_3", "slightly-aged-eggnog_4"]} {"id": "RECIPE_1428", "question": "When preparing 'slightly-aged-eggnog' for serving, how should the egg whites be treated, and what traditional garnish should be used?", "provenance": [40914], "ground_truth": "To serve 'slightly-aged-eggnog,' the egg whites should be thawed and then whipped before being folded into the bottled eggnog. The traditional garnish recommended is nutmeg, which is dusted on top to enhance the aroma and taste.", "images_list": ["slightly-aged-eggnog_4"]} {"id": "RECIPE_1429", "question": "What is the best way to prepare super easy pan fried fresh green beans for a delicious side dish?", "provenance": [40915], "ground_truth": "Introduction: Super Easy Pan Fried Fresh Green Beans. Super Easy Pan Fried Fresh Green Beans combine string beans, olive oil, garlic, salt, pepper, and water to make a healthy, tasty, quick, and easy side dish. Step 1: . 1 pound fresh green beans, washed and trimmed1/2 cup water1 teaspoon olive oil1/2 teaspoon minced garlic1/4 teaspoon salt1/4 teaspoon pepperRead more ~ http://www.mindyscookingobsession.com/super-easy-pan-fried-fresh-green-beans/For more yummy recipes visit my blog at Mindy's Cooking Obsession!", "images_list": ["super-easy-pan-fried-fresh-green-beans_0", "super-easy-pan-fried-fresh-green-beans_1"]} {"id": "RECIPE_1430", "question": "What ingredients are needed to prepare 'Super Easy Pan Fried Fresh Green Beans'?", "provenance": [40915], "ground_truth": "To prepare 'Super Easy Pan Fried Fresh Green Beans,' you will need 1 pound of fresh green beans, 1/2 cup of water, 1 teaspoon of olive oil, 1/2 teaspoon of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.", "images_list": ["super-easy-pan-fried-fresh-green-beans_1"]} {"id": "RECIPE_1431", "question": "How do you prepare the flour mix for 'Mom's Small Batch Shortbread' before combining it with the sugar and butter?", "provenance": [40916], "ground_truth": "To prepare the flour mix for 'Mom's Small Batch Shortbread,' measure 4 cups of flour and add 1/2 teaspoon of salt, then sift the ingredients together using a whisk to ensure even distribution.", "images_list": ["moms-small-batch-shortbread_2"]} {"id": "RECIPE_1432", "question": "What is the best way to prepare a delicious tabule salad bursting with fresh flavors?", "provenance": [40917], "ground_truth": "Introduction: Tabule. The origin of this salad is Syria and Lebanon. Tabule is mostly served in Meze (selection of small dishes served as a course or as appetizers). The main ingredients are tomato, parsley and bulgur. Step 1: Tabule Ingredients. \u00b7 3 big bunch of parsley \u00b7 \u00bc tomato\u00b7 2 escallion\u00b7 \u00bc fine bulgur (one cup)\u00b7 \u00bd olive oil\u00b7 2 lemon (fresh pressed lemon juice)\u00b7 One spoon and half- salt\u00b7 Half bunch of peppermint\u00b7 Pinch of pepper\u00b7 Head of lettuce (optional) Step 2: Tools. Cutting boardknifebig bowljuicer presser Step 3: What Are the Steps of Doing the Salad?. Steps:1. Wash the all the vegetables really good, so that the dirty is aways- then dry it till it is not wet anymore2. Cut the parsley/pepper mint fine3. Then you tale the \u00bc bulgur and wash it with water.4. Then put the bulgur in water with a touch of pressed lemon juice for about 5 min and then stir them so it gets soft.5. Cut the tomato and the escallion in small pieces which can be see in the picture above6. After you have cut all the vegetables you put the cutted parsley and peppermint in a bowl 7. Put then the bulgur, salt, pepper, olive oil and lemon juice in to. Be aware to put only salt, pepper or lemon juice as how you like it. So better ask before 8. Then stir them Together good9. At the end put the tomato and the scallion together and then mix them all together 10. Then if you have your salad ready you can eat your Tabule with Head of lettuce which is optional", "images_list": ["tabule_0", "tabule_1"]} {"id": "RECIPE_1433", "question": "What\u2019s the best way to create a delicious and rich peanut butter fudge with just three ingredients?", "provenance": [40918], "ground_truth": "Introduction: EZ 3 Ingredient Pnutbutter Fudge / Faux Reeses Pnutbutter Cups. There have been several easy fudge recipes online recently, I combined two, 2 ingredient \"recipes\" to make my own Step 1: Shopping. I had been thinking about making this recipe for awhile, then while shopping I noticed that icing was on sale AND peanutbutter was on sale and so was the powdered sugar.. seemed like fate had stepped in \u00a02, 16oz jars of peanut butter, creamy or crunchy or honey roasted, what ever your favorite brand is \u00a0 \u00a01 can of chocolate icing and 1 of vanilla or buttercream I went with buttercream \u00a01 box of powdered sugar Step 2: Peanutbutter/chocolate Layer. empty one jar of peanutbutter and one can of frosting into a bowl, microwave about 2 minutes on high them slowly mix in half a box of powdered sugar (about 2 cups) reheat if it gets thick to quick. When completely mixed pour into a large baking dish and set in refrigerator to begin to set Step 3: Blonde Peanutbutter/buttercream Layer. repeat the steps above for the buttercream mix then pour over the chocolate layer and stir to swirl \u00a0ok so you could probably do the 2 types at the same time and swirl them but this way I only dirtied one bowl and set of utensils Step 4: For Halloween Party. for our after the haunted house get together I'll be adding red food coloring and a couple drops of hot sauce to make the devils fudge Step 5: Enjoy. it takes several hours to fully set up in the fridge and this treat is VERY rich and sweet. I cut it into about 1\" squares. Several people said they taste just like cold reeses peanutbutter cups, ", "images_list": ["ez-3-ingredient-pnutbutter-fudge_0", "ez-3-ingredient-pnutbutter-fudge_1", "ez-3-ingredient-pnutbutter-fudge_2", "ez-3-ingredient-pnutbutter-fudge_3"]} {"id": "RECIPE_1434", "question": "What ingredients do I need for the peanut butter and chocolate layer of 'EZ 3 Ingredient Pnutbutter Fudge,' and how do I prepare it?", "provenance": [40918], "ground_truth": "To make the peanut butter and chocolate layer of 'EZ 3 Ingredient Pnutbutter Fudge,' you will need one jar of peanut butter and one can of frosting. To prepare it, empty the peanut butter and frosting into a bowl, microwave them for about 2 minutes on high, then slowly mix in half a box of powdered sugar until completely combined. If the mixture gets too thick, you can reheat it.", "images_list": ["ez-3-ingredient-pnutbutter-fudge_2"]} {"id": "RECIPE_1435", "question": "What is the best way to fry an egg until it\u2019s perfectly hard while keeping the outside soft?", "provenance": [40919], "ground_truth": "Introduction: How to Fry a Hard Egg Without Getting the Outside Crunchy. This instructable will show you how to fry a hard egg that's nice and soft on the outside, but hard on the outside. Step 1: How to Set Your Burner at First. Set your burner on a medium to high heat until the egg is brown on both sides. Step 2: How to Set Your Burner for the Last While. Turn your burner down to a low heat. Continue to cook your egg, all the while turning it every so often. When the egg yolk feels hard, take it out of the pan.", "images_list": ["how-to-fry-a-hard-egg-without-getting-the-outside-_0"]} {"id": "RECIPE_1436", "question": "For making 'How to Fry a Hard Egg Without Getting the Outside Crunchy,' what burner setting should be used during the initial cooking phase?", "provenance": [40919], "ground_truth": "For making 'How to Fry a Hard Egg Without Getting the Outside Crunchy,' the burner should be set on medium to high heat during the initial cooking phase until the egg is brown on both sides.", "images_list": []} {"id": "RECIPE_1437", "question": "What ingredients do I need to make 'Honey Bun Cake' according to Step 1 of the recipe?", "provenance": [40920], "ground_truth": "To make 'Honey Bun Cake,' you will need 1 box of yellow cake mix, 1 cup of sour cream, 2 eggs, 1/4 cup of oil, 1 cup of brown sugar, 1 tablespoon of cinnamon, 1 cup of powdered sugar, and warm water.", "images_list": ["honey-bun-cake_1"]} {"id": "RECIPE_1438", "question": "What\u2019s the exciting process for creating delicious S'mores Berries filled with fruity goodness?", "provenance": [40921], "ground_truth": "Introduction: S'mores Berries. Strawberries filled with campfire s'mores happiness. Enjoy them while they last! Step 1: Things You Will Need. Ingredients:Graham CrackersMini MarshmallowsChocolate ChipsStrawberriesSugar -----------------Tools:Aluminum Foil (to hold your berries)An egg carton (to us as a mold for your berry holders)(I used the bottom of a cake pop tray I found at the thrift store as my holder) Step 2: Prepping Your Strawberries. 1. Remove the tops from your strawberries and carefully hollow out the insides. 2. Place them in a seal-able container with a small amount of water. Then add a couple spoonfuls of sugar (this will help make the water a syrupy adhesive to make the graham cracker stick better)3. Gently shake your container to help mix the sugar water, than place in the refrigerator for a few hours to let the syrup set. Step 3: Other Prepwork. 1. Crush your graham crackers into powder. You will not need a lot of them, a little goes a long way in this recipe.2. Using your egg carton as a mold, form your aluminum foil into strawberry holders. Step 4: Making Your S'mores Berries. 1. Fill your strawberry about half way full of chocolate chips2. Then stuff the top half with marshmallows.3. Now roll the strawberry in the graham cracker dust. You can dip it into the sugar water first to get it wet enough for a good cracker coating.4. Place your berries into the holders and heat over grill until marshmallows have fully melted.5. Let cool for a minute or two before serving.------------------------------------------------------------------------------------------------ If you like what you see, please give me a vote in the contest found at the top of the page and check out my other recipes here", "images_list": ["smores-berries_0", "smores-berries_1", "smores-berries_2", "smores-berries_3", "smores-berries_4"]} {"id": "RECIPE_1439", "question": "What steps should I follow to prepare the strawberries for making 'S'mores Berries'?", "provenance": [40921], "ground_truth": "To prepare the strawberries for 'S'mores Berries,' you should remove the tops and carefully hollow out the insides.", "images_list": ["smores-berries_2"]} {"id": "RECIPE_1440", "question": "What\u2019s the best way to whip up a delicious faux energy drink when you're running low on sleep?", "provenance": [40922], "ground_truth": "Introduction: Cheap Faux Energy Drinks for the Sleep Deprived. Step 1: Tools and Supplies. Tools- Coffee Maker- Refrigerator- Glass Bottle (Plastic will dissolve and taste bad)- Funnel (Mine is the top of a Two Liter Bottle)- Spoon- Bandanna- HammerSupplies- Coffee Grounds- Sugar or Honey- Coffee Filters Step 2: Make Da Coffee. 1) Put the coffee filter in the Coffee Maker2) Pour the Water into the Coffee Maker3) Put the Pot under the Coffee Maker4) Put the Grounds on to the Filter5) Close the Top5) Turn on the Coffee Pot6) If you didn't know how to do that hit yourself in the face with a hammer Step 3: Pour Da Coffee and Add Da Stuff. Now you need to add that hot coffee to the bottle with the sweet stuff.1) Get your glass bottle2) Put it in the sink3) Put the funnel on it4) Pour the Coffee in but leave room for sweet stuff5) Get your chosen sweet thing.6) Pour Chosen sweet thing in.7) Take some extra coffee and wash the sweet stuff you spilled into the bottle8) Cap a bitch9) Shake Step 4: Chill Da Drink. 1) Take da Bandanna and pick up the bottle2) Put the bottle in fridge3) Close the fridge Step 5: Sleep Less!. Now you have a delicious way to pump your body full of caffeine but not rid your wallet of money.Study on", "images_list": ["cheap-faux-energy-drinks-for-the-sleep-deprived_0", "cheap-faux-energy-drinks-for-the-sleep-deprived_1", "cheap-faux-energy-drinks-for-the-sleep-deprived_2", "cheap-faux-energy-drinks-for-the-sleep-deprived_3", "cheap-faux-energy-drinks-for-the-sleep-deprived_4", "cheap-faux-energy-drinks-for-the-sleep-deprived_5"]} {"id": "RECIPE_1441", "question": "What are the steps to prepare coffee using a coffee maker for the recipe 'Cheap Faux Energy Drinks for the Sleep Deprived'?", "provenance": [40922], "ground_truth": "To prepare coffee for 'Cheap Faux Energy Drinks for the Sleep Deprived,' follow these steps: 1) Place the coffee filter in the coffee maker, 2) Pour water into the coffee maker, 3) Position the pot beneath the coffee maker, 4) Add the coffee grounds onto the filter, 5) Close the top of the coffee maker, and 6) Turn on the coffee pot.", "images_list": ["cheap-faux-energy-drinks-for-the-sleep-deprived_2"]} {"id": "RECIPE_1442", "question": "What is the process for creating an accurate beer scale to measure your beer's weight?", "provenance": [40923], "ground_truth": "Introduction: Accurate Beer Scale. Step 1: How to Build It.. First, you need a few things. Here is a list. \u00a0\u00a0\u00a0 1. Arduino Board \u00a0\u00a0\u00a0 2. AD620 In-Amp \u00a0\u00a0\u00a0 3. WH-B05 Scale from Amazon \u00a0\u00a0\u00a0 4. ICL7660 Voltage Converter \u00a0\u00a0\u00a0 5. Misc Electrolytic Caps \u00a0\u00a0\u00a0 6. Misc Resistors \u00a0\u00a0\u00a0 7. Hook-up Wire \u00a0\u00a0\u00a0 8. XBee Modules (Needed for wireless communication, but not required) \u00a0\u00a0\u00a0 9. Normaly Open Push Button (For taring, or zeroing out the scale) I want to stay away from a wire by wire description of all of the connections. I will go into a bunch of detail and explain some of the less obvious connections. Feel free to contact me if you have any specific questions. I'd be happy to answer them. Ok, here we go... Lets start left to right on the circuit board. For a bigger image, go to the pics page. The first chip is the AD620. Across pins one and eight are two 56 ohm resistors in parallel, giving us 28 ohms. If you look at the data sheet, that gives us close to a gain of 10,000. Seems to work for me, you may need to vary a bit. Pin 4 is -5V coming from the ICL7660. Look at the data sheet for cap values (10uF) and get your V(in) from the regulated 5V from the Arduino. Pin 7 of the AD620 is 5V. Pin 6, the output, the all IMPORTANT output! Notice the resistor and cap? This is our RC filter that smoothes the output. Without it the values jump all over the place. I you put the wire to the Arduino analog input in between the resistor and the cap, we get an ALMOST perfectly steady value. I used a 1K resistor and a 100uF cap. I played with the cap value a lot and 100uF seemed to work the best. If you find something better, please let me know. Now this only gave me a number. I needed to change that number into something meaningful, ounces. To do this I weighed a bunch of things with my wifes postal scale and also weighed them with my scale. After doing the math, I discovered that dividing the analog reading by 10.65 gave me almost perfect results. I was happy. The tie wrapped blue wire in the middle goes to the Arduino. We'll get to those. The green LED is very important. It tells me when the current measurement is done. Very important. So also is the blue pushbutton. Here's why. As of this version, the procedure for getting the weight of beer is as follows:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1. Press the blue button. This tares or zeros out the scale. Everytime a digital scale is turned on it takes a moment before it reads. It has to compensate for the load cell because temperature affects its readings. We do the same. It doesn't send a zero to the arduino. Mine is a value of about 120. I take 100 readings of the output once the button is pressed and the average of those become my \"zero\". When the green LED blinks rapidly 2 times, pauses and repeats, taring is done. 2 . Set the container, empty or partailly filled,\u00a0on the scale and wait until the green LED blinks 2 times, slowly. This gets that weight of the container so we can subtract that from the weight of the container and the beer for a beer only value. The LED is now blinking 3 times rapidly, pausing, and repeating. 3. Pour your beer and set it on the scale. I programmed a 500ms delay before weighing to compensate for the jostling of the beer. Wait for the green LED\u00a0blink 3 times slowly and go off\u00a0and there you have it, a weight of only beer sent directly to your PC. If your PC is next to your keg, you don't need XBee. If not, you do or we could work on a WiFi version too! *NOTE: The 2 rapid blinks means you are on step 2 (set container on scale), and 3 rapid blinks means step 3 (waiting for full glass or container). Ok, back to the circuit. the green LED has its cathode going to a 220 ohm resistor and then to ground. The anode is the white wire going to the Arduino, pin 12. The push button has one point connected to 5V, and the other with a resistor (10k) going to ground. In between the resistor and the button is the red wire going to the Arduino, pin 2(NOW USING INTERRUPT!!!). The red and black wires leaving the bottom of the pic go to a 9VDC wall wort that powers the entire system including the Arduino. When I was experimenting with the load cell, I found that it worked best with 3.3V. The scale out ot the box used two AA bateries in series which is approximately 3.0V, so this made sense. This load cell had four wires, which is pretty common. It had /- excitation and /- signal. The negative excitation goes to ground. The black wire coming from the left is the negative excitation voltage. The green wire goes to the positive excitation, and is the 3.3V from the Arduino. The red and white wires coming from the left are signal for red and - signal for white. What was cool about the scale that I bought and had no idea of beforehand, was that all four wires were labeled on the circuit board that the load cell was connected to! Red and black to the /- voltage, and the blue to signal and white to - signal. I'm not sure what the \"I\" stands for, but it ended up being signal. Also, I'm not sure why I didn't use red and black for voltage on my board, I just didn't. Feel free to change it on yours. The Arduino board is pretty simple. Moving from left to right. The blue wire which connects to the green wire is the analog input. Even though it is hard to see, the next wire, red, is the regulated 5V that feeds the breadboard. The next wire, also red, comes from the 3.3V on the Arduino and goes to the Aref and the white wire (again, hard to see, sorry!) back to the breadboard to power the load cell. The next wire, black, is ground. It is very important to \"common\" your grounds when using multiple power supplies and/or devices. Last, but not least, is the feed from the wall wort to power up the Arduino. That is it for connections! Shall we talk about code? Step 2: Coding It All. Coding the Arduino was pretty simple. Here is the code. Just upload to the Arduino, make all connections, and you are ready to go. Here is my completed scale. Again, the packaging stinks, but I wanted to get it up and running. I'll work on a better package. If you come up with something, let me know. After powering up the system, the value of the variable \"fullKeg\" is stored and every weight is then continuously subtracted giving you the values of tare, glass weight, beer weight, and the weight of beer left along with the percenatge of the keg on your serial monitor. I'm working on the VB.Net code. To reset the system after a new keg has been installed either power the system down or press the reset button. Here's the Arduino code: int dataInPin = 5; int goPin = 12; //int tarePin = 8; volatile int Flag = 0; int quickDelay = 100; int smallDelay = 500; int bigDelay = 1000; int checkVal; int tareVal; int glassVal; int beerVal; long fullKeg; float kegWeight; float percentLeft; void setup() \u00a0 { \u00a0\u00a0\u00a0 fullKeg = 2070;\u00a0 //full keg = 2070 (weight) ounces approx. \u00a0\u00a0\u00a0 kegWeight = fullKeg; \u00a0\u00a0\u00a0 percentLeft = 100; \u00a0\u00a0\u00a0 //pinMode(tarePin, INPUT); \u00a0\u00a0\u00a0 pinMode(goPin, OUTPUT); \u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0 Serial.begin(9600); \u00a0\u00a0\u00a0 analogReference(EXTERNAL); \u00a0\u00a0\u00a0 attachInterrupt(0, StartUp, CHANGE); \u00a0 } \u00a0 void loop() \u00a0 { \u00a0\u00a0\u00a0\u00a0 //if (digitalRead(tarePin) == HIGH) \u00a0\u00a0\u00a0\u00a0 if (Flag == 7) \u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tareVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tareVal = Tare(); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flag = 1; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(bigDelay); \u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0 while (Flag == 1) \u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 checkVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 checkVal = Tare(); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 if (checkVal > (tareVal 5)) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 glassVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 glassVal = Glass(tareVal); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flag = 2; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0\u00a0 while (Flag == 2) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 checkVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 checkVal = Tare(); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 if (checkVal > (glassVal tareVal 5)) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 beerVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 beerVal = Beer(glassVal, tareVal); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flag = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kegWeight = kegWeight - (beerVal / 10.65); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 percentLeft = ((kegWeight / fullKeg) * 100); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(beerVal / 10.65); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(\"\\r\"); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(kegWeight); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(\"\\r\"); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(percentLeft); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(\"\\r\"); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 }\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0 } \u00a0 void StartUp() \u00a0 { \u00a0\u00a0\u00a0 Flag = 7; \u00a0 } \u00a0 int Tare() \u00a0 { \u00a0\u00a0\u00a0 long Total = 0; \u00a0\u00a0\u00a0 for (int i = 0; i < 100; i ) \u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Total = Total analogRead(dataInPin); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(10); \u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0 Total = (Total / 100); \u00a0\u00a0\u00a0 return Total; \u00a0 } \u00a0 int Glass(int NewTare) \u00a0 { \u00a0\u00a0\u00a0 long GlassWeight = 0; \u00a0\u00a0\u00a0 for (int i = 0; i < 100; i ) \u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 GlassWeight = GlassWeight analogRead(dataInPin); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(10); \u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0 GlassWeight = ((GlassWeight / 100) - NewTare); \u00a0\u00a0\u00a0 return GlassWeight; \u00a0 } \u00a0 int Beer(int NewGlass, int NewTare2) \u00a0 { \u00a0\u00a0\u00a0 long BeerWeight = 0; \u00a0\u00a0\u00a0 for (int i = 0; i < 100; i ) \u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 BeerWeight = BeerWeight analogRead(dataInPin); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(10); \u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0 BeerWeight = ((BeerWeight / 100) - (NewGlass NewTare2)); \u00a0\u00a0\u00a0 return BeerWeight; \u00a0 } Copy and paste into the Adrduino IDE. The code assumes you are using a 1/2 barrel, 2070 ounces. If it is a 1/4 barrel, change the value of \"fullKeg\" to 1035. *EDIT* (11/10/13) The code now uses one of the interrupts (see wire connections) to reset and start a read over in case of an error. I noticed that sometimes the scale would skip a step and read nothing. This helps with that. Also, I changed the LED code to blink quickly the number of times equal to the step you were on. One blink didn't tell me if I had just tared the scale or read the glass weight. Oh, and I now have a Windows App!", "images_list": ["accurate-beer-scale_0", "accurate-beer-scale_1", "accurate-beer-scale_2"]} {"id": "RECIPE_1443", "question": "What components are necessary to build the 'Accurate Beer Scale,' and how does each contribute to its functionality?", "provenance": [40923], "ground_truth": "To build the 'Accurate Beer Scale,' you need several components: an Arduino Board for processing, an AD620 In-Amp to amplify the signals from the load cell, a WH-B05 Scale to measure weight, an ICL7660 Voltage Converter to provide necessary voltage, various electrolytic capacitors and resistors for filtering and stability, hook-up wire for connections, optional XBee modules for wireless communication, and a Normally Open Push Button for taring the scale. Each component plays a crucial role in ensuring accurate measurements and proper functioning of the scale.", "images_list": ["accurate-beer-scale_1"]} {"id": "RECIPE_1444", "question": "What is the process for creating a delicious alfredo sauce from scratch?", "provenance": [40924], "ground_truth": "Introduction: Alfredo Sauce. Sorry for the Lack of Photos. At the time I made this, it was pretty much on the Fly!List of ingredients:Wedge of Parm CheeseGranulated or Powdered Garlic2 Cups of Whipping Cream or 1/2 and 1/21 Stick of butter (Real Butter Land o Lakes) Works the BEST IMOLinguinie Noodles Step 1: Step 1: Grated Parm Cheese. Grate a wedge of Parm cheese into a bowl. Step 2: Step 2: Melting the Butter. In a Skillet on low Medium, Add 1 Stick of Real Butter to the Skillet. Let it melt, then add 2 Tablespoons of Garlic Powder/Granulated.Add in 2 Cups of Whipping Cream Or Half and Half.Let simmer about 5 minutes. Step 3: Step 3: Adding Cheese. Add in 2 Cups of Grated Parm ( 1 Wege Grated is = to 2 Cups)While stiring while adding so no lumbs will occur.Simmer Sauce for about 10 to 15 minutes on Low medium. This will help reduce the liquid and thicken it up and keep it from being grainie.While the sauce is going, this is the perfect time to get the water boiling for the Linguine Noodles. Step 4: Step 4: Add Sauce Over Noodles. After the sauce has simmered for around 10 to 15 minutes. And the Noodles are finished, it's plating time.Add a pile of noodles and Ladle over the Alfrado sauce onto the noodles.In my Opinion, this is as close to Olive Garden you will get to a Great Alfrado sauce!Hope you enjoy and give it a try, very simple and very easy to makeI'd like to Apologize yet again for the Lack of Photos, this is what I've already had in my Photo collection, when i get around to making some more, I'll Revise this Instructable with more Photos!", "images_list": ["alfredo-sauce-1_0", "alfredo-sauce-1_1", "alfredo-sauce-1_3"]} {"id": "RECIPE_1445", "question": "What steps are involved in melting the butter and preparing the sauce mixture for 'Alfredo Sauce'?", "provenance": [40924], "ground_truth": "To prepare the sauce mixture for 'Alfredo Sauce,' start by melting 1 stick of real butter in a skillet on low medium heat. Once the butter has melted, add 2 tablespoons of garlic powder or granulated garlic, then pour in 2 cups of whipping cream or half and half. Allow the mixture to simmer for about 5 minutes.", "images_list": []} {"id": "RECIPE_1446", "question": "What\u2019s the best way to whip up a delicious dorm room quesadilla using just an iron?", "provenance": [40925], "ground_truth": "Introduction: Dorm Room Quesadilla. When I was in college, I always found myself hungry and frustrated while waiting to use the kitchen commons. My friend and I would experiment with various ways to cook food in our dorm room on the down-low. This is one of the easiest (and safest) ideas we came up with. Step 1: Needed:. -Steam Iron-aluminum foil-dish towel-tortilla-cheese(OPTIONAL: pre-cooked foods like grilled chicken, ham, etc.) Step 2: Prep It.. Plug in the iron, and set it to its highest setting, and let it heat up. Place the towel on your table or counter to protect its surface. Add a square of aluminum foil on top of the towel, a tortilla on top of the foil, and cheese (with any other optional filling) on half of the tortilla. Step 3: Fold It.. Fold the tortilla over neatly, along with the foil. be sure to close up the ends so no cheese is lost in the process... PRECIOUS CHEEEeeeeeeEEeeEeeeSSssseee! Step 4: Press It.. Place your hot iron against this captive cheesy creation for one minute on each side. Be sure to use a timer. Wait for the beep, then unwrap and behold!Cooking times will very depending on the Iron. Keep on experimenting until you get it right! Step 5: Dress It.. Eating directly off of the foil is perfectly acceptable.... but if you have a spare moment, why not eat with a little finesse?Plate it up and add some sliced avocado, and a dollop of sour cream with a dash of salt/pepper to make it a meal!", "images_list": ["dorm-room-quesadilla_0", "dorm-room-quesadilla_1", "dorm-room-quesadilla_2", "dorm-room-quesadilla_3", "dorm-room-quesadilla_4", "dorm-room-quesadilla_5"]} {"id": "RECIPE_1447", "question": "What are the necessary ingredients and materials needed to make a Dorm Room Quesadilla?", "provenance": [40925], "ground_truth": "To make a Dorm Room Quesadilla, you will need a steam iron, aluminum foil, a dish towel, a tortilla, cheese, and optionally pre-cooked foods like grilled chicken or ham.", "images_list": ["dorm-room-quesadilla_1"]} {"id": "RECIPE_1448", "question": "What is the process for crafting delightful penguin olive hors d'oeuvres that are both cute and tasty?", "provenance": [40926], "ground_truth": "Introduction: Penguin Olive Hor D'oeuvres. Delicious bite sized stuffed olives,\u00a0cleverly disguised as cute little penguins!\u00a0 These take a bit of work, but once you find a rhythm - they finish pretty fast.\u00a0 Step 1: . For this, you will need: 1 8oz package of cream cheese (softened) (about) 18 Jumbo pitted black olives (about) 18 small pitted black olives 1 carrot, at least 1\" thick toothpicks Optional: -Onion Powder -Garlic Powder -White Pepper Other decorations (bell pepper, chives, etc) The seasonings are not needed - I usually make mine plain, but they do add a nice boost. Or, you can just buy already flavored cream cheese. =) Step 2: . Slice the carrot(s) into thin disks. You'll need one disk for each penguin. Cut a wedge out of each circle - keep both pieces!\u00a0 The wedge will be the beak, and the pacman shaped piece will be the feet Step 3: . Next, cut half of each jumbo olive. The olive should still be in one piece, but opened in the front. (mix the seasonings into your cream cheese if you're going to)\u00a0 Fill each jumbo olive with roughly 1 tsp of cream cheese. If your cream cheese is soft enough, you can load it into a ziplock bag, snip a corner off, and just squeeze the filling into the olives.\u00a0 Step 4: . Now - to finish assembly.\u00a0 Stick a wedge of carrot into one opening of a small black olive. You may have to trim your wedges some if they don't fit easily.\u00a0 Set a stuffed olive on top of your pacman carrot slice, and then a small one on top. Poke a toothpick through the entire thing, making sure to get it into the carrot at the bottom.\u00a0 Extra decorations:\u00a0 Strips of chive are a delicious addition to these - and can be cut and draped around their neck like a scarf. Or, instead of chives - bell pepper!", "images_list": ["penguin-olive-hor-doeuvres_0", "penguin-olive-hor-doeuvres_1", "penguin-olive-hor-doeuvres_2", "penguin-olive-hor-doeuvres_3", "penguin-olive-hor-doeuvres_4"]} {"id": "RECIPE_1449", "question": "In the recipe for 'Penguin Olive Hor D'oeuvres,' how do you prepare the carrot slices and what roles do the cut pieces play in assembling the penguins?", "provenance": [40926], "ground_truth": "In 'Penguin Olive Hor D'oeuvres,' the carrot slices are prepared by slicing them into thin disks, with each disk serving as a base for a penguin. A wedge is cut out of each circle to create the beak, while the remaining piece, shaped like a pacman, becomes the feet, both of which are crucial for completing the penguin's look.", "images_list": ["penguin-olive-hor-doeuvres_2"]} {"id": "RECIPE_1450", "question": "What\u2019s the best way to prepare a stunning apple pie adorned with beautiful apple roses?", "provenance": [40927], "ground_truth": "Introduction: How to Make Apple Roses and a Delicious Apple Pie . How to make a delicious apple pie and decore it with apple roses, this is an easy recipe, try it!!Remember to send me a pic and subscribe to my youtube channel: Just Victor Vic youtube channelFacebook: https://www.facebook.com/TheVicvicvictor Twitter: https://twitter.com/victorvic_vThis are the ingredients you need:- Red apples- 4 Eggs - 3 Greek Yogurts - 300 gr. of sugar (200 for the pie and 100 for the roses) - Cinnamon - Puff pastry - 70 gr. of cornstarch - Juice of half a lemon - Peach jam Step 1: Watch This Video to Know How to Prepare This Delicious Apple Roses. Perfect dessert for mother's day for example :)Subscribe to Just Victor Vic youtube channel to see more videos: Subscribe here", "images_list": ["how-to-make-apple-roses-and-a-delicious-apple-pie_0"]} {"id": "RECIPE_1451", "question": "In the process of removing the Sankey D valve from a used keg, why is it crucial to ensure that the keg opening is pointed in a safe direction while releasing pressure?", "provenance": [40928], "ground_truth": "In the process of removing the Sankey D valve from a used keg, it is crucial to ensure that the keg opening is pointed in a safe direction while releasing pressure because the keg may still contain pressurized gas and potentially rancid contents, which could cause harm if released carelessly.", "images_list": ["remove-sankey-d-valve-from-a-used-keg_1"]} {"id": "RECIPE_1452", "question": "What is the first step in preparing the muffin mixture for 'Fruity Animal Muffins'?", "provenance": [40929], "ground_truth": "The first step in preparing the muffin mixture for 'Fruity Animal Muffins' is to beat the eggs together.", "images_list": ["fruity-animal-muffins_2"]} {"id": "RECIPE_1453", "question": "What\u2019s the best way to prepare three vibrant vegetarian summer salads packed with protein?", "provenance": [40930], "ground_truth": "Introduction: 3 Vegetarian Summer Salads (GF) (20g Protein). 1. Nacho salad2. Carrot salad3. Chickpea saladPerfect for hot summer days when you want a colourful and healthy meal that's easy to make and delicious to eat!If you like this video and any (or all three!) of the recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/DarnyouglutenfoodThank you, have a nice summer :) Step 1: Nacho Salad. 1. Start by placing the sweet corn in a mixing bowl. Slice the cherry tomatoes in half and add to the mixing bowl. Using scissors, you can add the spring onion. Peel and dice the red onion before adding it to the colourful m\u00e9lange. Remove the white and the seeds from the red bell pepper then dice it into pieces and add to the bowl. And finally, cut the cucumber into small pieces, toss it into the bowl and mix all the ingredients together.2. Pour the olive oil into a frying pan, add the paprika and heat up. Add the red kidney beans, the tomato paste and a dash of water (to loosen the pur\u00e9e). Stir on a high heat for a couple of minutes, until the water has evaporated and the kidney beans are coated in the tomato sauce.Once that's done you can leave the beans to one side to cool slightly.3. Now place the green peas into mortar and start muddling them into a paste with your pestle. Once they have been thoroughly crushed you can add in the half avocado. Grind the two ingredients together until a thick, sort of smooth paste forms. If you want something super smooth you'd probably be best using a little food processor.4. All that's left to do is to combine all the parts together in a large, and I mean large, bowl. Pour the veges in, top with the beans and 'smashed peas and avocado' - then grate the mature cheddar on top, as finely as you wish. And there's our first vegetarian salad; a huge nacho flavoured, extremely colourful bowl of deliciousness. Step 2: Carrot Salad. 1. Start by peeling the carrots. Then grate them finely. If you have a machine to do this then it might be a good idea to use that if you're making this for a lot of people... if not, it really doesn't take that long to grate the carrots. Place the carrots in a bowl. Add the shelled sunflower seeds to the bowl, as well as the 10 cashews. Then you can pit the dates, if they are not already pitted, and slice them into little pieces before adding them to the carrots. Finally, slice the cherry tomatoes in half and add them to the rest of the ingredients. Place this bowl in the fridge whilst you prepare the courgette so that the flavours can develop.2. I'm using courgette from my garden, so the skin is a bit tough and I won't be using it, but normally I would incorporate it into the salad anyway. So it's up to you whether or not you use it. Grate the courgette using a larger sized grate than you did for the carrot. Then mix it in with the rest of the salad. And that is it. Step 3: Chickpea Salad. 1. Start by placing the chickpeas in a zip-lock bag with the olive oil, paprika, garlic powder and salt. Shake together and make sure all the chickpeas are coated with the mixture. Then spread them out onto a lined oven tray. Place in a an oven that has been pre-heated to 180\u00b0C (350F) for 30-40 minutes - or until crunchy. 2. Whilst your chickpeas are roasting you can prepare the rest of the ingredients.Rinse the spinach and place in your serving bowl. You can also chop the spinach up and mix it in with the other things.Peel and dice the red onion into small pieces then toss into a large mixing bowl. Slice the red bell pepper then cut it into small chunks and add to the bowl, and don't forget to add the sweet corn too.3. Once the chickpeas are ready, you can add them to the mixing bowl and mix them in. Then crumble 2/3 of the feta cheese into the mixing bowl, as well as on top of the spinach. Then pour your mix over the spinach and feta mix and top with the last of the feta. You're done and ready to eat this super yummy dish!", "images_list": ["3-vegetarian-summer-salads-gf-20g-protein_0", "3-vegetarian-summer-salads-gf-20g-protein_1", "3-vegetarian-summer-salads-gf-20g-protein_2", "3-vegetarian-summer-salads-gf-20g-protein_3"]} {"id": "RECIPE_1454", "question": "What is the process for preparing chickpeas for roasting in '3 Vegetarian Summer Salads (GF) (20g Protein,' and what ingredients should be added to the mixing bowl once the chickpeas are ready?", "provenance": [40930], "ground_truth": "To prepare the chickpeas for roasting in '3 Vegetarian Summer Salads (GF) (20g Protein),' place the chickpeas in a zip-lock bag with olive oil, paprika, garlic powder, and salt, then shake to coat them before spreading them out onto a lined oven tray for 30-40 minutes at 180\u00b0C (350F). After the chickpeas are ready, add them to the mixing bowl along with diced red onion, sliced red bell pepper, sweet corn, and crumbled feta cheese.", "images_list": ["3-vegetarian-summer-salads-gf-20g-protein_3"]} {"id": "RECIPE_1455", "question": "What should you do to the pear halves after cutting them for the 'Sweet Baked Pears! Kids Recipe'?", "provenance": [40931], "ground_truth": "After cutting the pears in half for the 'Sweet Baked Pears! Kids Recipe,' you should dot the pear halves with butter and sprinkle them with sugar and cinnamon.", "images_list": ["sweet-baked-pears-kids-recipe_3"]} {"id": "RECIPE_1456", "question": "What are the key steps to create a TARDIS-themed bridal shower cake that will impress your guests?", "provenance": [40932], "ground_truth": "Introduction: TARDIS Bridal Shower Cake. My friend Jen and I made this for the bridal shower of our friend Brianne.\u00a0 The base is just your basic tiered wedding cake idea.\u00a0 The TARDIS itself was made from Rice Krispie Treat.\u00a0 The blue walls are covered with\u00a0 Wilton\u00a0 Sugar Sheets Edible Decorating Paper.\u00a0 The paper cuts like a dream.\u00a0 It's edible only in the sense that it is non-toxic; I would rather eat actual paper.\u00a0 The paper also wants to curl up and detach itself after a few hours. \u00a0 ", "images_list": ["tardis-bridal-shower-cake_0"]} {"id": "RECIPE_1457", "question": "What materials are needed to create the TARDIS structure for the 'TARDIS Bridal Shower Cake,' and what is a notable characteristic of the edible decoration used for the blue walls?", "provenance": [40932], "ground_truth": "To create the TARDIS structure for the 'TARDIS Bridal Shower Cake,' you will need Rice Krispie Treats, and the blue walls are covered with Wilton Sugar Sheets Edible Decorating Paper, which is known for cutting 'like a dream' but tends to 'curl up and detach itself after a few hours.'", "images_list": ["tardis-bridal-shower-cake_0"]} {"id": "RECIPE_1458", "question": "What is the best way to prepare delicious seared pork tenderloin sandwiches for two?", "provenance": [40933], "ground_truth": "Introduction: Seared Pork Tenderloin Sandwiches for Two. Sandwiches are awesome. In fact, I'd like to take a moment just to thank the Earl of Sandwich for allowing us all to indulge in the glorious simplicity of food between two pieces of bread. Being in a hurry unfortunately often means that any sandwich that gets thrown together is either a sorry collection of fridge bits and cold cuts or an amalgamation of what we scrounge up from last night's leftovers. Certainly these can be good, but why not enjoy something on the fresher side without really sacrificing much time?This recipe takes at the very most twenty minutes to put together at the very most and will have you crying the tears of joy that could only be cried while eating the best damn sandwich you've ever had. Step 1: Ingredients and Tools. For a pair of sandwiches you'll be needing:Ingredients:4 Slices of Pork Tenderloin (about 45 grams each)1 Medium Tomato (Sliced into 4 slices, the rest makes great snacks while cooking)4 Leaves of Lettuce (trim the bottom inch off to get rid of the bitter bits)ThymeRosemarySalt and Pepper to tasteTools:Frying PanTongsCutting boardTwo Plates Step 2: Maillard Is Our Friend. Let's get cooking!Here's what we need to do:Season the tenderloin slices and toss in a plate to ensure they are evenly coated. Heat a pan to high heat with no oil - remember the title of this step, Maillard* is our friend. Put the pieces of the tenderloin onto the pan, remember to space evenly (they are supposed to stick here) Flip when dark and golden on the bottom and the top is framed in white (about 1.5 - 2 minutes) Once both sides are finished put into the second place to rest for about 5-10 minutes During the rest time slice the tomatoes and snap the bottoms off of the lettuce leaves. Assemble your sandwichWe use a quick cook method like this to avoid the greatest culinary sacrilege to ever become commonplace. Pork should never, Never, NEVER be grey. Pork can be pink, but it must be at an internal temperature of 145 F (63 C) to kill the nasties. If your pork is dry, flabby, and sickly looking it means the temperature was too low and it was cooked for too long. We seek to lock in the juicy, pork flavors rather than let them bleed out into the ban to become ash. *The Maillard Reaction is basically where the amino acids in protein break down and reform into the delicious brown crust that we so crave on meat. The reaction with oil and heat is different stuff so we don't want any of it involved here. Step 3: The Sandwich Sitch. So what else can we add to our sandwich? Well in Bavaria I had some boar with currant jam that still haunts my every pork dish so that always goes along well with some creme fraische. I'm a simple man these days so I just throw on some mustard and mayo without too much flair. Naturally toasting the bread or going full blown panini is an option as well. In fact, if there's anything from this recipe to take away it's the way I cook the tenderloin. Armed with that you could make any sandwich with any conceivable flavor under the sun. So go forth friend and make the best sandwich you could imagine, but be sure to share as I too wish to indulge in that delightful simplicity that is two pieces of bread and a few things in between which you have come up with.", "images_list": ["seared-pork-tenderloin-sandwiches-for-two_0", "seared-pork-tenderloin-sandwiches-for-two_1", "seared-pork-tenderloin-sandwiches-for-two_2", "seared-pork-tenderloin-sandwiches-for-two_3"]} {"id": "RECIPE_1459", "question": "After cooking the tenderloin slices for the 'Seared Pork Tenderloin Sandwiches for Two,' how long should they rest before assembling the sandwich?", "provenance": [40933], "ground_truth": "After cooking the tenderloin slices for about 1.5 to 2 minutes on each side, they should rest for about 5 to 10 minutes before assembling the sandwich.", "images_list": ["seared-pork-tenderloin-sandwiches-for-two_2"]} {"id": "RECIPE_1460", "question": "What\u2019s the best way to prepare a delicious dish using whole wheat flour with the gluten removed?", "provenance": [40934], "ground_truth": "Introduction: Whole Wheat Flour Dishes (Gluten Removed). Gluten is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. In order to extract gluten from wheat flour, it should be formed into a dough and soaked in water. The gluten present in the wheat flour does not dissolve in water and sinks at the bottom. When filtered the gluten is strained out and removed. The remaining wheat flour (wet) can be used to make various recipes. Note :Although this processing often removes the gluten protein, some residual gluten may still remain in it. Wouldn't recommend for people with Gluten intolerance or sensitivity. For people who aren't fighting gluten sensitivity, this can be a way to construct a new diet. Step 1: Removing Gluten From the Whole Wheat Flour. 1) Knead the whole wheat flour into a soft dough by adding water little by little.(like a chapathi dough) 2) Soak the kneaded whole wheat flour dough in 2 cups of water for a minimum of 1 hour.3) The dough would have become very soft after soaking for 1 hour. Mix the soaked dough and water together. This will make the gluten separate out and settle down.4) Then filter the milk through a mesh/filter.5) The gluten will be strained out. Discard the gluten and keep the whole wheat flour milk for the preparation of the dishes. Step 2: Whole Wheat Flour Halwa (Dessert). Ingredients1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten)2) Clarified Butter (Ghee) - 1/3 to 1/2 Cup3) Sugar - 2 to 2 .5 Cups (increase or decrease as per taste) 4) Cardamom powder (elachi powder) - 1 Tsp 5) Nuts for garnish. Preparation:1) Place a non stick pan on medium heat and add 2 Tsp of clarified butter (ghee) and fry the nuts and remove keep it for garnish. 2) In the same pan, add the extracted milk from the whole wheat flour and keep on mixing.3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.4) Once it starts to thicken, add the sugar, cardamom powder.5) Then keep adding ghee(clarified butter), 1 Tsp at a time till the halwa separates out from the vessel. That is when the halwa is done.6) Add the roasted nuts and transfer to a ghee greased plate.Mouth watering Gluten free whole wheat Halwa is ready !!! Enjoy :) Step 3: Whole Wheat Porridge . Ingredients1) Whole Wheat Flour Milk - (obtained from 1/2 cup of whole wheat flour after removing gluten)2) Milk - 1/3 to 1/2 Cup 3) Sugar - 1/3 Cup (increase or decrease as per taste) 4) Cardamom powder (elachi powder) - 1 Tsp 5) Saffron for garnish Preparation:1) Place a pan on medium heat, add the extracted whole wheat flour milk.2) In the same pan, add normal milk and keep stirring.3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.4) Add the cardamom powder and sugar and allow it cook for few more minutes.5) Finally garnish with saffron and serve Gluten free whole wheat Porridge !!! Step 4: Whole Wheat Flour Crepe. Ingredients:1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten) 2) Melted Butter - 2 Tbsp 3) Sugar - 1/4 Cups (increase or decrease as per taste) 4) Egg - 15) Milk - 1/4 Cup 6) Cream Cheese , Jam , powdered sugar for garnish Preparation:1) Allow the obtained whole wheat flour milk sit undisturbed for some time, remove the water that will separate and float above the wheat flour. 2) To that wheat flour(wet - gluten and water removed), add egg, butter, sugar, milk and mix well using a blender.3) Grease the hot non stick pan with butter and pour the batter using a ladle and allow the crepe to cook on both sides.4) Assemble the crepe with preferred ingredients. Here, have used cream cheese, jam and powdered sugar.Enjoy Gluten free whole wheat flour crepe !!!", "images_list": ["whole-wheat-flour-dishes-gluten-removed_0", "whole-wheat-flour-dishes-gluten-removed_1", "whole-wheat-flour-dishes-gluten-removed_2", "whole-wheat-flour-dishes-gluten-removed_3", "whole-wheat-flour-dishes-gluten-removed_4"]} {"id": "RECIPE_1461", "question": "What steps are involved in removing gluten from whole wheat flour to make 'Whole Wheat Flour Dishes (Gluten Removed)'?", "provenance": [40934], "ground_truth": "To make 'Whole Wheat Flour Dishes (Gluten Removed),' the steps for removing gluten include kneading the whole wheat flour into a soft dough by adding water gradually, soaking it in water for at least 1 hour, mixing the soaked dough with water to aid gluten separation, and then filtering out the gluten. The remaining product, known as whole wheat flour milk, is used for preparing various dishes.", "images_list": ["whole-wheat-flour-dishes-gluten-removed_1"]} {"id": "RECIPE_1462", "question": "What is the best way to create a refreshing and healthy summer beverage that captures the essence of summer?", "provenance": [40935], "ground_truth": "Introduction: Fresh and Healthy Summer Beverage. I love summer. And you do. Now, I'll show you how to make Fresh and Healthy Summer Beverage. It makes you shine bright like a diamond. Step 1: All of You Need. 2 cm cinnamonA slice of lemon 250 ml water Fresh rosemary Fresh mint 1 teaspoon sugar (honey/stevia is better) Spoon Glass jar Step 2: Keep It Clean. Clean your rosemary and mint. And also lemon before you slice it.I grow rosemary and mint at the garden, so I cut it freshly. Step 3: In the Jar. Put the sugar into the glass jar.Pour half of water into the jar. Stir it well. Put the cinnamon, lemon, and rosemary into the jar. Pour the rest of water into the jar.Store it in the refrigerator for a few hours. Step 4: Yeah!. That's it! Fresh and Healthy Summer Beverage by me. Drink it cool. Have a nice summer! Step 5: Thank You. Okay! Thank you for coming. Please vote me and thank you for everything. :)", "images_list": ["fresh-and-healthy-summer-beverage_0", "fresh-and-healthy-summer-beverage_1", "fresh-and-healthy-summer-beverage_2", "fresh-and-healthy-summer-beverage_3", "fresh-and-healthy-summer-beverage_4", "fresh-and-healthy-summer-beverage_5"]} {"id": "RECIPE_1463", "question": "What steps should I take to clean the herbs and lemon when preparing the ingredients for 'Fresh and Healthy Summer Beverage'?", "provenance": [40935], "ground_truth": "When preparing the ingredients for 'Fresh and Healthy Summer Beverage,' you should clean your rosemary and mint, as well as the lemon before slicing it. This ensures that all ingredients are fresh and free from contaminants.", "images_list": ["fresh-and-healthy-summer-beverage_2"]} {"id": "RECIPE_1464", "question": "When making a 'Spirit-Despensing Jack-O'-Lantern,' what tool is recommended for gutting the pumpkin, and what are some uses for the pumpkin guts?", "provenance": [40936], "ground_truth": "To make a 'Spirit-Despensing Jack-O'-Lantern,' a grapefruit spoon is recommended for gutting the pumpkin. The pumpkin guts can be used for a variety of purposes or thrown to squirrels, but it\u2019s encouraged not to be wasteful with them.", "images_list": ["spirit-despensing-jack-o-lantern_2"]} {"id": "RECIPE_1465", "question": "What is the process for creating a delicious bacon egg cheese roll that combines all those amazing flavors?", "provenance": [40937], "ground_truth": "Introduction: Bacon Egg Cheese Roll. This instructable will show you how to make my version of the \"Bacon Cheese Roll\", as seen onhttp://www.geekologie.com/2008/12/pfft_hearts_are_overrated_anyw.php Mmmmmmmm...........Bacon! Step 1: Things You'll Need. 1. At least 12 pieces of bacon...maybe more just to be sure2. 4 large eggs3. 2/3 cup of shredded cheese4. An oven5. A few Bayer Aspirin to avoid a heart attack Step 2: Weaving the Bacon. Okay so first things first preheat the oven to 400 degrees Fahrenheit, so it's hot when we put the bacon in. Now while were waiting for the oven it's time for the fun part, weaving the bacon ;D. I used 13 pieces of bacon but it all depends on how tightly you weave it. To start, lay down 6 to 7 pieces of bacon horizontally, and make sure that there aren't any spaces in between. Then, start weaving the next 6 to seven pieces. Do as I did in the picture and just weave over then under then over etc. and be sure to switch that pattern on the next piece to cause the \"basket\" effect. Step 3: The Oven. Now, put the bakey blankey into the oven for 20 to 25 minutes. ( Mine was in for 22 minutes) Step 4: The Eggs (optional!). While the bacon is in the oven the eggs need to be cooked. This part is simple all you need to do is crack four eggs open, add a splash of milk, whisk, and scramble. Step 5: Putting It Together. By now you should have all your eggs done, and the oven timer is probably about to go off. When it does, take the (now shrunken and brown) bacon out of the oven. Then, dump all the eggs out onto the bacon and spread them around evenly. Do the same with the 2/3 cup of shredded cheese. Now, roll it all up and put some toothpicks into it to keep it from unrolling. After it's all rolled up throw it back into the oven for another 3 to 5 minutes. Step 6: The Final Bacon Masterpiece. Now for the final product ;) After the 3 to 5 minutes in the oven, your bacon roll is done. Quickly remove it from the oven and take out the toothpicks.All there is to do now is cut it and OM-NOM-NOM!Enjoy!!", "images_list": ["bacon-egg-cheese-roll_0", "bacon-egg-cheese-roll_2", "bacon-egg-cheese-roll_3", "bacon-egg-cheese-roll_4", "bacon-egg-cheese-roll_5", "bacon-egg-cheese-roll_6"]} {"id": "RECIPE_1466", "question": "For making 'Bacon Egg Cheese Roll,' what is the process of weaving the bacon and how many pieces should I start with?", "provenance": [40937], "ground_truth": "To make 'Bacon Egg Cheese Roll,' the process of weaving the bacon involves laying down 6 to 7 pieces of bacon horizontally and then weaving another set of 6 to 7 pieces by alternating between over and under each piece. It is suggested to start with 6 to 7 pieces of bacon horizontally and use 13 pieces in total for a tighter weave.", "images_list": ["bacon-egg-cheese-roll_2"]} {"id": "RECIPE_1467", "question": "What is the recommended order for adding toppings when making a 'Braided Pizza Calzone'?", "provenance": [40938], "ground_truth": "When making a 'Braided Pizza Calzone,' the recommended order for adding toppings is: 1 - Sauce, 2 - Pepperoni, 3 - Cheese, 4 - Pineapple.", "images_list": ["braided-pizza-calzone_2"]} {"id": "RECIPE_1468", "question": "What is the best way to prepare delicious Chinese BBQ pork kabobs?", "provenance": [40939], "ground_truth": "Introduction: Chinese BBQ Pork Kabobs. Delicious BBQ pork kabobs, the perfect bite size snack! LETS EAT!!! Step 1: Ingredients. I got the idea for this recipe from the book \"Making Sausage\" by Warren Anderson. It's actually a combinations of two sausage recipes, minus the curing salt, and not grinding and stuffing the meat. Thanks to Warren for the inspiration! This is a great book for those who want to make sausages too!What you need:2 1\\2 lbs. pork loin (mine was unexpectedly bone in)1\\3 cup honey1\\4 cup sugar1\\4. cup sherry1\\4 cup Yuzu Ponzu (this is a citrus infused soy sauce, regular soy can be used instead)1 tsp. red food coloring1 Tbsp sesame oil2 cloves garlic, crushed2 Tbsp fresh ground ginger2 Tbsp red chili paste1 tsp white pepper1 tsp Chinese 5 spicemy pictures show salt, but I did not add any because of the ponzu. It is salty enough for me.A note on measurements: The above measurements are a guideline, based on whats in the book. I do a lot of this to taste. I suggest you do the same. I added more sesame oil, five spice, and chili paste. I also put in a lot of ginger. Taste often and adjust to your liking. Tools:A sharp knifeCutting BoardMicro graterBowl with a lid, or large zip loc bagBamboo skewers (mine are 9\" long and flat) Step 2: Cut and Trim the Pork. I used a pork loin end roast, and I got one that had a chunk of bone in it by mistake. I didn't catch this on the label when I picked it up. I cut out the bone, but left a lil meat on it for making a stock later on.When trimming meat, there are two kinds of connective tissue. One is fat, which in small doses is good as it adds moisture and flavor to the meat. The other is silver skin, which will be chewy, and hard to eat. Remove all the silver skin, and leave a lil fat for flavor. The amount you leave is up to you. This being a marinade, not a lot is needed in my opinion.Slice the trimmed meat into one inch cubes for the skewers. My last photo shows the bone, the scraps, and the diced meat. I got about 2 lbs. of meat after trimming. Step 3: Make the Marinade. Measure all the wet ingredients into a bowl, honey added last. This will make it easier for the honey to dissolve. Don't forget the red food coloring. It makes it look like Chinese BBQ pork! So cool!I then added the sugar and mixed it well to dissolve that too. I then used the edge of a spoon to peel the ginger. I grated the ginger with a microplane into the bowl. I crushed two cloves of garlic (skin on) with the flat side of the chefs knife. This makes it easy to peel. The peel comes right off after crushing them with the knife. I microplaned these into the marinade like the ginger. It was hard to hold though, and some big pieces got in there. I then added all the dry ingredients and mixed it well.A taste test let me know to add some more sesame oil, chili paste, and more five spice. Add the pork and mix well again. This needs to marinate for three days. Mix the marinade at least once a day. Step 4: Make Kabobs!!. After three days, drain and rinse the pork.While you're doing this, soak about 12 skewers in water. This helps keep them from burning on the grill. Pour the meat onto paper towels, and pat dry.Now, I made a grill just for kabobs, so I got these 9\" flat bamboo skewers for my grill specifically. You can see how I made my Kabob Grill in one of my other instructables. It has 6\" of space for cooking, so I have 1 1\\2\" on each side to support the kabob on my grill. I placed the meat evenly on the skewers, leaving the required 1 1\\2\" on each end. You can use any skewer you like, but I found that flat ones keep the food from rolling around. Step 5: Time to Grill!!. Start by starting a chimney of charcoal. I use paper and paraffin wax. The coals aren't ready until the smoke disappears, and the top coals start to turn white. When they're ready, put them in the grill. It took about 20 minutes for the coals to get hot.I made this grill with kabobs in mind. I put foil on the edge of the grill to help with clean up. I spread the coals out evenly in one layer. Put the kabobs on the grill. The fire was hot so I used gloves when I was tending the fire.Turn the kabobs as they brown. I turned them a a few times each. The coals were hot, I could have let them burn down a little to control the heat better. The kabobs came out great regardless! They took about 5 minutes total to cook. The charcoal makes all the difference in the flavor.I hope you like this instructable! If you did, please vote. I would also like to know what you think about this, or if you have any questions, so let me know. Thanks for viewing!", "images_list": ["chinese-bbq-pork-kabobs_0", "chinese-bbq-pork-kabobs_1", "chinese-bbq-pork-kabobs_2", "chinese-bbq-pork-kabobs_3", "chinese-bbq-pork-kabobs_4", "chinese-bbq-pork-kabobs_5"]} {"id": "RECIPE_1469", "question": "For making 'Chinese BBQ Pork Kabobs,' what steps should be taken with the pork after marinating it, and how long is the marination period?", "provenance": [40939], "ground_truth": "After marinating the pork for 'Chinese BBQ Pork Kabobs,' it should be drained and rinsed. The pork needs to marinate for three days, with the marinade mixed at least once a day during that time.", "images_list": ["chinese-bbq-pork-kabobs_3"]} {"id": "RECIPE_1470", "question": "What\u2019s the best way to create a stunning ladybird cake for a special birthday celebration?", "provenance": [40940], "ground_truth": "Introduction: Ladybird Birthday Cake & Cupcakes. I made this gorgeous Ladybird cake using the Australian Women's weekly recipe & instructions (http://aww.ninemsn.com.au/food/cookingtips/784279/lazy-ladybird-cake) for my daughter's first birthday.\u00a0\nMaking very red icing is quite difficult, it is quite important to use very good quality gel food colouring because liquid colouring makes your icing too runny. Also, if you're using butter cream icing, it helps to use white food colouring first to make the yellow icing white before turning it red otherwise you end up with peach instead.\u00a0\nWhen it comes to making black icing, the easiest way to obtain a true black without turning it bitter (which happens when adding too much food colouring) is to first add cocoa to your icing and make it chocolate. Once your icing is dark brown, add your black food colouring and it will quickly turn black.\nI also used an extra cake mix to make a batch of cupcakes and decorated them like mini ladybirds so that we had enough cake to go around.\nGive it a try, it is quite an easy cake, I had very little baking experience and found it not too challenging!", "images_list": ["ladybird-birthday-cake-cupcakes_0"]} {"id": "RECIPE_1471", "question": "What type of food coloring is essential for achieving the right shade of red icing in the 'Ladybird Birthday Cake & Cupcakes,' and how can I create true black icing for the decoration?", "provenance": [40940], "ground_truth": "For the 'Ladybird Birthday Cake & Cupcakes,' it is essential to use very good quality gel food coloring to achieve the right shade of red icing, as liquid coloring can make the icing too runny. To create true black icing, you should first add cocoa to your icing to make it chocolate, and then incorporate black food coloring to achieve a deep black color.", "images_list": ["ladybird-birthday-cake-cupcakes_0"]} {"id": "RECIPE_1472", "question": "What\u2019s the best way to create a cake layer leveler that ensures a perfectly even cake top?", "provenance": [40941], "ground_truth": "Introduction: Cake Layer/Leveler Cutter. My mother-in-law had an issue with one of her tools that she used to level a cake. Looking at the design of the original, I decided that I could make something that would eliminate some of the problems. The problem was the flat blade was flimsy and the frame wasn't sturdy. Put those two problems together and you get a wavy cake top and an angry mother-in-law and nobody wants that. Step 1: Parts and Tools. Parts(1) piece of wood about 21\" long, 1.5\" wide, and about 2\" tall.(1) length of piano wire.(4) 5/16 nuts or (2) 5/16 nuts and (2) washers(2) 5/16 bolts 10\" long(2) 1/2 nuts(make sure that they go on the bolt easily by hand)(2) 1/2 bolts 7\" longToolsDrill w/bitsSandpaperWood Stain and a brush or clothNeedle nose pliersHacksaw(2) 1/2 wrenches Step 2: Getting Started. Find the right size drill bit for your bolts. The 1/2\" bolts don't need to be snug at all but you don't want too much wobble either. Drill your 1/2 bolt hole about .5\" from the side of the wood on the left and right side. Then drill your 5/16 bolt hole 1.5\" from the side on the left and right side of your wood. After that you will need to make a hole on each end for your 1/2\" nut. It needs to meet the bolt when it comes through and it doesn't need to be allowed to spin. I don't have the proper tools to accomplish the task so I just drilled a couple holes and then whittled it until it fit. Next, take a hacksaw and cut a groove into the end of each 5/16 bolt. The piano wire should fit when your done. Step 3: Sand and Stain. Now it's time to sand your wood as much or as little as you want. I left some marks on the wood and it actually made it look more interesting to me. After your done with sanding make sure that you clean your wood off really well. I don't know much about staining wood but what I did was use a brush and brushed up to three coats(letting each coat dry in between). I have seen some people rub stain on with a cloth. Step 4: Finish It!. Enough playing around with the stain. Now it's time to start adding those nuts and bolts. Start with the (2) 5/16 and (2) of their nuts(or just the washers if you bought those). Take your piano wire and bend a small hook in it. Circle it around one of the bolts and then hook the wire to itself. This will just be to hold the wire in place. After you've done that add the next nut to the same bolt that you have your piano wire hooked to. You will use your double nut configuration to pinch the wire together to hold it taut. If you bought the washers instead then you will have the piano wire hooked around the bolt between the washer and nut so that they pinch it. Make sure everything is tight. Run the piano wire up the bolt and through the groove that you made with the hacksaw. Pull it tight and make a 90 degree bend. This next part is optional. I used some vise grips to make little zig zags in the wire in order to make it cut easier. I don't make cakes or cut them so I don't know for a fact that it works.Put both nuts(or washer and nut) down on the bolt that is on the opposite side. Tighten one bolt completely down and leave a small gap in between the two nuts so that you can insert your piano wire later. Now your ready to pull the piano wire taut and insert them in the grooves of your 5/16 bolts. After your piano wire is tight enough, pinch it in between the nuts(or nut and washer) and tighten it.Take the (2) 1/2 nuts and insert them into the holes that were made for them earlier. Screw in the 1/2 bolts into your finished assembly and your done. Step 5: All Done...time for Cake!. You can now adjust the 1/2 bolts to change the height to suit your needs.", "images_list": ["cake-layerleveler-cutter_0", "cake-layerleveler-cutter_1", "cake-layerleveler-cutter_2", "cake-layerleveler-cutter_3", "cake-layerleveler-cutter_4", "cake-layerleveler-cutter_5"]} {"id": "RECIPE_1473", "question": "When constructing the 'Cake Layer/Leveler Cutter,' how do you attach the piano wire to the bolts, and what method do you use to adjust the height for cutting different cake layers?", "provenance": [40941], "ground_truth": "To construct the 'Cake Layer/Leveler Cutter,' you attach the piano wire to the bolts by bending a small hook in the wire, circling it around one of the bolts, and then pinching it with the nuts (or washer and nut) to hold it taut. You can adjust the cutting height by turning the 1/2 bolts as needed.", "images_list": ["cake-layerleveler-cutter_4"]} {"id": "RECIPE_1474", "question": "What\u2019s the overall process for creating the delightful Nutella Creme Mille Crepe?", "provenance": [40942], "ground_truth": "Introduction: Nutella Creme Mille Crepe. Thousand layers of goodness! (Well more like 25 layers instead thousand :)These crepes are stacked and covered with nutella cream and decorated with ganache and various chocolates. Step 1: Crepes. 140 g flour20 g corn starch80 g sugar250 ml milk175 ml milk mixed with 25 ml 35% heavy cream30 g butter, melted, unsalted4 large yolksa pinch of salt1 tsp vanilla essenceMix all ingredients in a large bowl, strain to remove/dissolve clumped flourWrap with clingwrap and chill for at least an hour before proceeding Step 2: Nutella Cream and Ganache. Nutella Cream:2 c heavy cream 35%4 tbsp Nutella2 tbsp icing sugarBeat heavy cream and icing sugar until thicken then beat in nutella to combineGanache100 g milk chocolate1/4 c heavy creamHeat heavy cream in microwave for 50 seconds then add in broken chocolateStir to dissolve and let stand at room temperature until desired consistency Step 3: Nutella Cream Mille Crepe!. Take out chilled batterHeat nonstick pan and pour a (small) ladle batter and cook crepe until puffed and a little golden brownPlace cooked crepe on a plate and cover with aluminum foil while cooking the rest of the batterPlace a crepe on cake plate, spread evenly 2 tbsp nutella cream, then place another crepe on topRepeat step until all crepes used up then cover the whole crepe with nutella cremeDrizzle center top and sides with ganache and decorate with Lindor and Quality Street chocolatesSlice and enjoy :)", "images_list": ["nutella-creme-mille-crepe_0", "nutella-creme-mille-crepe_1", "nutella-creme-mille-crepe_2", "nutella-creme-mille-crepe_3"]} {"id": "RECIPE_1475", "question": "How should the batter be prepared for making 'Nutella Creme Mille Crepe' before cooking the crepes?", "provenance": [40942], "ground_truth": "To prepare the batter for 'Nutella Creme Mille Crepe,' you should mix all ingredients in a large bowl, then strain the mixture to remove any clumped flour. After that, it's essential to wrap the batter with clingwrap and chill it for at least an hour before cooking the crepes.", "images_list": ["nutella-creme-mille-crepe_1"]} {"id": "RECIPE_1476", "question": "What is the best way to prepare Kiwi and Mint infused water for a refreshing drink?", "provenance": [40943], "ground_truth": "Introduction: Kiwi and Mint Infused Water. Drinking water can be a bit boring, right? So why not make the boring water a bit interesting by infusing it with some fruits and herbs? This Kiwi and Mint infused water is easy to make (like all of them), refreshing and keeps you hydrated which is very important especially in summer! This is also a perfect drink for any summer party or a picnic!Read more ...Enjoy our easy recipes!Visit our new website: www.happyfoodstube.comSo lets get started! Step 1: Ingredients:. A Handful of Fresh Mint (the more the better)3-4 Kiwis1 Liter (4 cups) Still Water Step 2: Directions:. 1. Wash and peel the kiwis. Cut them into thin slices. Wash the mint sprigs. Place kiwi slices and mint in a large jar/bottle.2. Pour over still water and cover with lid (if you have, if not then simply use cling film).3. Place in the fridge and chill for at least 2 hours, for best results overnight. Step 3: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["kiwi-and-mint-infused-water_0", "kiwi-and-mint-infused-water_1", "kiwi-and-mint-infused-water_2"]} {"id": "RECIPE_1477", "question": "For making 'Skyrim Boiled Cream Treat,' what should you do with the choux batter before placing it in the oven?", "provenance": [40944], "ground_truth": "Before placing the choux batter in the oven for 'Skyrim Boiled Cream Treat,' you should put the choux batter into a piping bag and pipe it in spirals, while keeping it thin, as it will rise a lot during baking.", "images_list": ["skyrim-boiled-cream-treat_3"]} {"id": "RECIPE_1478", "question": "What are the two methods suggested for preserving 'Raw Rose Petals in Sugar' for later use?", "provenance": [40945], "ground_truth": "To preserve 'Raw Rose Petals in Sugar' for later use, you can use one of two methods: Version 1 involves placing rose petals with sugar into jars, pasteurizing them for 10 minutes, and then letting them sit under a blanket for 2 hours, which allows the mixture to last for a whole year. Version 2 requires cooking the rose petals with sugar and pouring the mixture into jars, but this method does not keep it raw.", "images_list": ["raw-rose-petals-in-sugar_6"]} {"id": "RECIPE_1479", "question": "What are the steps to craft a delicious spicy cinnamon apple soda at home?", "provenance": [40946], "ground_truth": "Introduction: Spicy Cinnamon Apple Soda And/or Mixer. This is a recipe for a sparkling red spicy apple cinnamon soda. \u00a0It requires no special equipment and only one special ingredient (sort of.) \u00a0It takes about 15 minutes of prep time plus a few days waiting time, and is about 50% real apple juice. \u00a0It's a family-friendly drink straight from the bottle, or a fancy cocktail if you mix in some rum or vodka. \u00a0It's also completely free of high fructose corn syrup and can be made reduced sugar style. Step 1: Ingredients and Equipment. Ingredients:\n\u2022 No Sugar Added Apple Juice - reconstituted from frozen concentrate is fine, too.\n\u2022 Cinnamon Red Hot Candies - you can find these in movie theater style cardstock boxes. year-round, or as Cinnamon Imperials around Christmas and Valentine's Day. \u00a0They're often sold to be used as cupcake decorations.\n\u2022 Sugar - plain old granulated white is fine, honey works, or a sugar substitute if you're looking to reduce a few calories.\n\u2022 Brewer's Yeast - I used Pasteur Champagne yeast, any ale yeast would work, and bread yeast is okay, if a little less tasty. \u00a0My packet of yeast was a bit less than $1 and would make around 16 liters of soda. \u00a0Once you have some in your fridge you'll want to start carbonating everything.\n\u2022 Water - tap water works fine for me, but do a one-bottle test if you've never tried anything with your tap water and yeast before. \u00a0There are some water additives that can keep yeast from working well. \u00a0(I go into this more in troubleshooting.)\nEquipment\n\u2022 1 or 2 LIter Plastic Bottles - If it has contained carbonated liquid before it can do it again. \u00a0I used VERY CLEAN 1 liter bottles that had previously contained some carbonated flavored water. \u00a0Don't use glass bottles. \u00a0You can purchase bottles for this sort of thing from brewing supply companies if you don't have handy recyclables or want to be fancy.\n\u2022 Measuring Spoons\n\u2022 A Funnel (not absolutely necessary but definitely handy)\n\u2022 Microwave safe glass pitcher or a small saucepan\n\u2022 Something to stir with Step 2: Mix Your Ingredients. The following directions make 1 liter. \u00a0Adjust your quantities accordingly.\nPut your funnel into your bottle.\nPour 1/4 cup sugar (or equivalent sugar substitute) into the bottle.\nHeat 1 cup of water to boiling in the microwave (using a MICROWAVE SAFE container).\nPut the cinnamon red hots into the water and stir until they dissolve:\n2tbsp for lightly cinnamon\n4tbsp for a nice, spicy cinnamon\n6tbsp for very spicy\nmore if you're feeling adventurous/ hate your tongue\nYou can do this on the stove if you would prefer (especially if you were making a lot of syrup at once.)\nSlowly add 1 cup of cool water to the red hots mixture.\nPour the mixture into the bottle.\nPour 2 cups of apple juice into the bottle *making sure to leave 1 to 2 inches of empty space at the top* (you may need a bit less than 2 cups).\nClose the bottle, check that it's sealed, shake it to dissolve the ingredients together. \u00a0Make sure it's at a nice warm but not hot temperature. \u00a0100 to 105 degree Fahrenheit is ideal if you have a thermometer handy, otherwise shoot for something that feels cozy but not hot.\nAdd 1/8th of a teaspoon of yeast. \u00a0Close the bottle up again and shake it to mix in the yeast. Step 3: Wait (and Some Bonus Safety Info). Put the bottle(s) in a nice warm location. \u00a0Think about micro-climates where you live - I often put my bottles above the dishwasher or refrigerator, or under a furnace vent.\nCHECK THE BOTTLES REGULARLY. \u00a0As soon as they feel dense/hard they're fully carbonated. \u00a0You're shooting for something that feels like a 2 liter on a grocery store shelf. \u00a0You won't be able to dent it with your fingers. \u00a0Do not open the bottles at any point while you're waiting of you'll un-do the yeast's hard work. \u00a0My bottles generally take between 12 and 24 hours.\nAs soon as the bottles feel nice and dense get them to somewhere cold. \u00a0A refrigerator is ideal, anywhere nice and cold will work. \u00a0You need to make the yeast go dormant at this point because it will keep building up carbon dioxide pressure until the bottle bursts. \u00a0This is why glass is a bad idea - a red sticky explosion mess would be bad enough, add shards of glass to it and you've got a potentially scary situation. \u00a0Champagne yeast is designed to build a higher pressure than soda bottles are designed for this cooling step is really important.\nThat said, if you put your bottles somewhere cold as soon as they're hardened up, you almost completely eliminate the explosion risk. \u00a0Don't make more than you'll consume in a few weeks, but don't be afraid to leave your unopened soda in the fridge for a while, I've found that the flavor improves over time.\nYour soda will have a tiny bit of alcohol in it. If you have an alcohol allergy you shouldn't drink it, but I would venture to bet that even in most very young kids they would suffer ill effects from the sugar and cinnamon long before they could drink enough of this stuff to get drunk. I've also read that home brew sodas are lower in alcohol than grocery store orange juice, but that's from the internet so I don't really know if it's true. Step 4: Troubleshooting. If your soda isn't carbonating here are a few things that may have gone wrong:\nToo much heat. \u00a0If your mix was too hot when you added the yeast you may have killed it. \u00a0(I've had good luck with adding a bit more yeast and letting it sit for a while longer.)\nBad water. \u00a0Some cities have water that is unfriendly to living things. \u00a0The first thing to try is to boil the water you're going to use and then let it sit until it cools back to a yeast-safe temperature. \u00a0If that doesn't work you're probably looking at trying distilled water.\nToo cold. \u00a0If you're keeping your soda in an area that's too cold it will never carbonate. \u00a0Try to find somewhere warmer to set it.\nNot enough time. \u00a0A lot of recipes say it will take 3 to 4 days for soda to be ready. \u00a0I think I have fast results because I micromanage.\nNot chilled long enough. \u00a0CO2 needs time to dissolve into a liquid. \u00a0If your bottle has hardened up but it's not carbonated when you open it, you need to let it chill for longer before drinking. Step 5: Serve. It is important to chill the soda in a refrigerator at least overnight before serving. \u00a0Cold is required for carbon dioxide to dissolve into the liquid. \u00a0Without chilling you'll open your bottle, let all the CO2 out and drink flat soda. \u00a0With the chill you should end up with a very nicely carbonated beverage.\nSome crud will collect at the very bottom of your bottle. \u00a0Don't drink that stuff. \u00a0Don't shake the bottles, pour them smoothly and don't pour our the last little bit of the bottle. \u00a0The stuff at the bottom isn't dangerous, it just tastes icky. \u00a0It's mostly debris from the yeast, but in this case there is probably also some wax from the candy mixed in. \u00a0If you intend to keep using these bottles you'll want to rinse them right away to get this stuff out. \u00a0It will be much harder to remove if you let it dry there.\nAs a mixer:\nThis stuff is great mixed with rum or vodka the same way you take a rum and coke or a vodka lemonade. \u00a01 ounce of alcohol mixed with 3 to 6 ounces of soda is good place to start, adjust as desired.", "images_list": ["spicy-cinnamon-apple-soda-andor-mixer_0", "spicy-cinnamon-apple-soda-andor-mixer_1", "spicy-cinnamon-apple-soda-andor-mixer_2", "spicy-cinnamon-apple-soda-andor-mixer_3", "spicy-cinnamon-apple-soda-andor-mixer_5"]} {"id": "RECIPE_1480", "question": "What are the steps to mix the ingredients for 'Spicy Cinnamon Apple Soda And/or Mixer,' and what is the ideal temperature for the mixture when adding the yeast?", "provenance": [40946], "ground_truth": "To mix the ingredients for 'Spicy Cinnamon Apple Soda And/or Mixer,' first, pour 1/4 cup of sugar into the bottle. Then, dissolve 2-6 tablespoons of cinnamon red hots in 1 cup of boiling water, followed by adding 1 cup of cool water. Next, pour in 2 cups of apple juice while leaving 1 to 2 inches of space at the top. Close the bottle and shake to mix. The ideal temperature for adding the yeast is between 100 to 105 degrees Fahrenheit.", "images_list": ["spicy-cinnamon-apple-soda-andor-mixer_2"]} {"id": "RECIPE_1481", "question": "What is the overall process for creating these delightful mini naked chocolate cake hearts?", "provenance": [40947], "ground_truth": "Introduction: Mini Naked Chocolate Cake Hearts. These mini naked chocolate cake hearts are perfect for Valentine\u2019s Day. Red wine chocolate cake with berry mascarpone filling & decorated with fondant hearts!Read more =>www.happyfoodstube.com/mini-naked-chocolate-cake-heartsVisit my blog for more tasty recipes - www.happyfoodstube.com Step 1: Ingredients:. For the Cake:165g (5.8oz) Caster Sugar140g (5oz) Plain Flour35g (1.2oz) Dutch Processed Cocoa Powder120ml (4fl oz) Sunflower Oil90ml (3fl oz) Red Wine60ml (2fl oz) Milk2 Small Eggs1 Tablespoon Baking Powder\u00bd Teaspoon SaltFor the Filling:120g (4.2oz) Mascarpone Cheese90g (3oz) Frozen Berries30g (1oz) Brown SugarFor Fondant Hearts:60g (2oz) Pink Fondant1 Tablespoon Icing Sugar Step 2: Directions:. Cake:Sift the flour, cocoa powder and baking powder in a large bowl. Add sugar & salt. Mix until all ingredients are well combined.Pour in the oil, milk and add eggs. Using a wooden spoon, combine all the ingredients until you get nice smooth batter. Pour in wine \u2013 a small amount at a time. After each addition, mix well. Line 2 round cake tins with baking paper (The tins should be 20cm/8inch wide. If using one 20cm/8inch cake tin, then this has to be at least 15cm/6 inch high).Pour in the mixture and place in a preheated oven. Bake at 180 Celsius/ 350 Fahrenheit for 30 minutes or until an inserted skewer comes out clean.Cool completely. Trim off the top part if necessary.Filling:In a frying pan (or sauce pan) simmer berries with sugar for about 5 minutes. Turn off the heat and let it cool down.In a bowl whisk together mascarpone, icing sugar and cooled berry mix until smooth.Fondant Hearts:Roll out the fondant and cut out 4 hearts that are smaller than the cake hearts.Heart Assembling:Cut 4 hearts out of each cake. Take 4 of them and spread/pipe the filling over. Cover with another cake heart. Dust with icing sugar. Place a fondant heart on top and you are done!The post Mini Naked Chocolate Cake Hearts appeared first on HappyFoods Tube. Step 3: FOLLOW, COMMENT AND SUGGEST. \u25ba DON\u2019T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS! \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba YouTube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["mini-naked-chocolate-cake-hearts_0", "mini-naked-chocolate-cake-hearts_1", "mini-naked-chocolate-cake-hearts_2", "mini-naked-chocolate-cake-hearts_3"]} {"id": "RECIPE_1482", "question": "What are the initial steps to prepare the batter for 'Mini Naked Chocolate Cake Hearts'?", "provenance": [40947], "ground_truth": "To prepare the batter for 'Mini Naked Chocolate Cake Hearts,' begin by sifting the flour, cocoa powder, and baking powder into a large bowl. Next, add the sugar and salt, then mix until well combined. After that, pour in the oil, milk, and eggs, and use a wooden spoon to mix everything together until you achieve a smooth batter.", "images_list": ["mini-naked-chocolate-cake-hearts_2"]} {"id": "RECIPE_1483", "question": "What\u2019s the best way to put together a delightful mini school lunch that includes a fun sandwich and some snacks?", "provenance": [40948], "ground_truth": "Introduction: Mini School Lunch. A fun little lunch I thought of, than contains\na ham sandwich,carrots, a doughnut and raisins.\nSUPPLIES\n- carrots\n- a cheerio\n- ham\n- bread\n- pickles\n-\u00a0A raisin\n- lettuce\n- cheese\n- a matchbox\nTake the bread,pickles,cheese and ham and\nmake a mini sandwich about a 1/2 in diameter square.\nChop\u00a0A carrot\u00a0and a\u00a0raisin into little pieces.\nThe cheerio is the doughnut.\nMake sure everything fits into the matchbox, then your ready to party!!!!!!\nThese make good party snacks! :):)", "images_list": ["mini-school-lunch_0"]} {"id": "RECIPE_1484", "question": "What ingredients are used to assemble the mini sandwich in the 'Mini School Lunch,' and how should it be put together?", "provenance": [40948], "ground_truth": "To assemble the mini sandwich for the 'Mini School Lunch,' you will need bread, pickles, cheese, and ham. These ingredients should be combined to create a sandwich about a 1/2 inch in diameter square.", "images_list": ["mini-school-lunch_0"]} {"id": "RECIPE_1485", "question": "What is the best way to prepare Brussels sprouts with a honey almond glaze for a delicious side dish?", "provenance": [40949], "ground_truth": "Introduction: Brussels Sprouts With Honey Almond Glaze. I never liked brussels sprouts as a kid. I think it was because Mom always bought them frozen, boiled them, and served them with nothing more than salt and pepper. Mom was working a full-time job and cooking for five, so I don't fault her.Now that I am grown up I have fallen in love with a lot of the vegetables I didn't like as a kid by buying them fresh and finding creative ways to prepare them. Such is the case with brussels sprouts, in particular served this way with a delicious Honey Almond glaze.Ingredients:1 pound of brussels sprouts 1/4 cup of honey (try a really good local one) Juice from 2 lemons 1/3 cup blanched or toasted slivered almonds 1/2 tsp of red pepper flakes (optional, we omitted them here)Helpful Gear:Mini WhiskCompact Deep Fryer Step 1: Clean and Halve Sprouts. In a plastic colander, thoroughly clean and rinse brussels sprouts and pat dry. Halve or quarter them, based on your preference. Step 2: Prepare Glaze and Sprouts. Prepare your brussels sprouts according to your favorite method. Here are some suggestions:Deep FryDeep fry brussels sprouts in 350 degree Fahrenheit vegetable oil for 2-3 minutes per batchRoastToss the brussels sprouts in olive oil, salt, and pepper and then roast them on a sheet pan in a 400 degree Fahrenheit oven for 35 minutes.SteamToss brussels sprouts in salt and pepper and place in a steamer for 8-10 minutes.Preparing the Glaze:Place the honey and lemon in a bowl and whisk vigorously until it emulsifies. Step 3: Toss and Enjoy!. In a large bowl, add the almonds to the brussels sprouts, then toss with the glaze and serve!Pictured is how we served them, with pomme frites and a cucumber aioli glazed flank steak.", "images_list": ["honey-almond-brussels-sprouts_0", "honey-almond-brussels-sprouts_1", "honey-almond-brussels-sprouts_2", "honey-almond-brussels-sprouts_3"]} {"id": "RECIPE_1486", "question": "What steps should I follow to clean and halve the brussels sprouts for 'Honey Almond Brussels Sprouts'?", "provenance": [40949], "ground_truth": "To prepare the 'Honey Almond Brussels Sprouts,' first, thoroughly clean and rinse the brussels sprouts using a plastic colander, then pat them dry. After that, halve or quarter them as you prefer.", "images_list": ["honey-almond-brussels-sprouts_1"]} {"id": "RECIPE_1487", "question": "What\u2019s the best way to prepare delicious easy chimichangas at home?", "provenance": [40950], "ground_truth": "Introduction: Easy Chimichangas Recipe. Chimichangas are one of the most brilliant inventions in the world of food, as far as I am concerned. \u00a0You can make them with chicken, beef, pork, beans, veggies, anything you want. \u00a0Wrap them up in tortillas with cheese, and fry them. \u00a0Brilliant, right?\nI'm not a fan of the huge one-ingredient only chimis I get at some restaurants, so I wanted to make my own spin on this:Chibi Chicken Chimichangas \u00a0chibi meaning little!\nUsing small tortillas and a roast chicken from the shop, I added in all my favorite ingredients and had dinner on the table in a flash. \u00a0 You can modify this recipe to include (or exclude) just about anything! \u00a0And they're fried!\u00a0\nSo you know it's good*.*good tasting. not good for you. Step 1: Ingredients. \n In this version, I used:\n\t\tflour tortillas\n\t\t1/2 pre-cooked rotisserie chicken, shredded\n\t\t1 ear fresh corn, kernels cut from cob\n\t\t2 small sweet peppers, chopped\n\t\t1/2 medium onion, chopped\n\t\t1 avocado, chopped\n\t\t1 cup shredded cheese\n\t\t1/2 cup salsa\n\t\t1/2 cup sour cream\n\t\tcorn oil for frying Step 2: Prep. Heat a tablespoon of oil in a pan over medium-low heat. \u00a0\nSaute your onions for about 5 minutes. \u00a0\nAdd peppers and corn and cook until just softened. \u00a0\nAdd to chicken, avocado, and cheese in a bowl and stir to mix. \u00a0\nSpoon into tortillas and fold like a burrito. Step 3: Fry. Heat up at least 1\" of oil in pan to about 350F (180C).\nUsing tongs or spatula, place burritos into oil, flap side down.\nLet brown for about 2-3 minutes (everything inside is already cooked, so you're just frying up the tortilla), and flip.\nWhen tortillas are golden brown, remove from oil and drain on rack or paper towels.\nServe with salsa and sour cream (I mixed mine together!). \u00a0Enjoy!", "images_list": ["easy-chimichangas-recipe_0", "easy-chimichangas-recipe_1", "easy-chimichangas-recipe_2", "easy-chimichangas-recipe_3"]} {"id": "RECIPE_1488", "question": "How many scoops of chocolate chips should I measure into a milk pitcher for a medium-sized 'Caribou Turtle Mocha'?", "provenance": [40951], "ground_truth": "For a medium-sized 'Caribou Turtle Mocha,' you should measure 3 scoops of chocolate chips into the milk pitcher.", "images_list": ["making-a-caribou-turtle-mocha_2"]} {"id": "RECIPE_1489", "question": "What are the steps for cutting and juicing oranges in the 'Simple Sangria Recipe'?", "provenance": [40952], "ground_truth": "To make 'Simple Sangria Recipe,' first, cut 4 oranges in half with a knife. Then, take each half and squeeze the juice out using a citrus press. Make sure to press firmly and twist the orange to extract as much juice as possible.", "images_list": ["simple-sangria-recipe_3"]} {"id": "RECIPE_1490", "question": "What\u2019s the best way to whip up a delicious batch of pico de gallo at home?", "provenance": [40953], "ground_truth": "Introduction: Pico De Gallo. \n Pico de gallo is quick and easy to make at home, and it's fantastic made a few hours ahead of time. I often make it to go with tacos - today I made it with my chickpea tacos. This pico de gallo recipe isn't the most exact as far as measurements go, but I'll share some of my basic pico de gallo rules. :DIngredients:\n\t\tequal amount of tomatoes and white onions\n\t\tcouple cloves of garlic\n\t\ta jalapeno or serrano\n\t\ta handful of cilantro - no stems!\n\t\tpinch of salt\n\t\tsqueeze of lemon or lime\nAfter eating at quite a few Mexican restaurants here in Oakland, and experimenting with making salsas and pico at home on my own, I've decided that having equal amounts of tomatoes and onions work the best. I also love sweeter tomatoes in this - I tend to use grape or cherry. :)\nMake sure you're using a white onion - yellow onions are too mild and sweet.Method:\n\t\tDice the onion finely.\n\t\tPierce the tomatoes with a sharp knife and squeeze out the seeds and excess juice.\n\t\tChop the tomatoes so they match the size of the onions.\n\t\tMince your garlic and pepper of choice.\n\t\tPlace everything in a bowl and mix in a generous pinch of salt.\n\t\tAdd lemon juice and chopped cilantro to taste.\n\t\tKeep tasting and add until you love it!\nI never add any crazy additional spices to mine - it's good as-is! I use lemon here instead of lime because I think the pico is sweet enough thanks to the tomatoes. The lemon adds a nice sour/sharp note. :) Just use whichever citrus you like more!\nAlso keep in mind that while it's best made in advance, the salt we added will cause lots of liquid to come out of the tomatoes and onions. You might want to drain it a little if you'll be using it on tacos.", "images_list": ["pico-de-gallo-2_0"]} {"id": "RECIPE_1491", "question": "What are the initial steps to prepare the ingredients for making 'Pico de Gallo'?", "provenance": [40953], "ground_truth": "To prepare the ingredients for making 'Pico de Gallo', the initial steps include dicing the onion finely, piercing the tomatoes with a sharp knife to remove the seeds and excess juice, and then chopping the tomatoes to match the size of the diced onion.", "images_list": ["pico-de-gallo-2_0"]} {"id": "RECIPE_1492", "question": "What\u2019s the process for creating delicious green apple cupcakes using fresh apples?", "provenance": [40954], "ground_truth": "Introduction: Green Apple Cupcakes!. I'm so excited to share this with everyone! It was very experimental so I wasn't quite sure what to expect, and I was blown away by the results. It is THE CUPCAKE that has ruined all other cupcakes for me. I just don't think I can go back to paper-lined cupcakes AGAIN! Thank goodness I have an apple tree!\nYou will need:\n6 green apples\n1 spice cake mix (or your favorite recipe)\nFrosting (I ended up making carmel frosting)\n1. First prep your apples by removing any stickers & washing them.\n2. Mix up your cake batter as directed & set it aside\n3. Cut your apples in half\n4. Core them out using a large spoon & leaving about 1/4\" edge\n5. Place your hollowed out apple cups into a muffin pan\n6. Chop any salvageable chunks of apple up and throw them in the cake batter.\n7. Fill your newly made apple cups nearly to the top with batter. (You will have plenty leftover for whatever else you would like too)\n8. Bake as directed for your cake recipe until springy to the touch. (or toothpick method)\n9. Remove from the oven and let them sit about 5 minutes.\n10. Gently scoop them from the pan using a spoon or fork & transfer them to a wire rack to cool completely\u00a0\n11. Once cooled whip up your favorite frosting and frost them. (Try some salted carmel frosting!)\nWhen I first took a bite of one of these I literally went weak in the knees. The cake stays so moist because of the juicies & there are multiple textures involved. I think the best part is that there are no pesky cupcake liners laying around everywhere because the entire cupcake is edible. I will say that the carmel frosting takes it to over the top deliciousness! Originally I was going to just use some store bought stuff, but the smell of spiced apples baking got me thinking of carmel. It complements the treat perfectly, you've got to try it. Here's the recipe I used. ( I did mix some of the store bought into mine too for kicks & giggles)\nSalted Carmel Frosting:\n1 C packed brown sugar\n1/2 C butter or margarine\n1/4 C milk\n1 tsp vanilla extract\n1-1/2 to 2 C confectioners\u2019 sugar\nSea salt\nCombine brown sugar, butter and milk in a saucepan; bring to a boil\u00a0over medium heat. Cook and stir for 2 minutes.\u00a0 Remove from the heat; stir in\u00a0vanilla. Cool to lukewarm.\u00a0 Gradually beat in the confectioners\u2019 sugar until\nfrosting reaches desired consistency. Frost your cupcakes and sprinkle with a little sea salt.", "images_list": ["green-apple-cupcakes_0"]} {"id": "RECIPE_1493", "question": "What steps should I follow to prepare the apples before filling them with cake batter for 'Green Apple Cupcakes'?", "provenance": [40954], "ground_truth": "To prepare the apples for 'Green Apple Cupcakes,' first, you should remove any stickers and wash them. Next, cut the apples in half and core them out using a large spoon, leaving about a 1/4\" edge.", "images_list": ["green-apple-cupcakes_0"]} {"id": "RECIPE_1494", "question": "In the 'Bacon Beef Butter Biscuits' recipe, how should I mix the ingredients together, and what consistency should the mixture achieve?", "provenance": [40955], "ground_truth": "In the 'Bacon Beef Butter Biscuits' recipe, you should mix the baking mix, beef stock, and bacon with a fork for about 2-3 minutes until you achieve a consistency similar to cold chunky peanut butter. After adding the melted butter, mix thoroughly for about 5 minutes until the mixture resembles warm chunky peanut butter.", "images_list": ["bacon-beef-butter-biscuits_4"]} {"id": "RECIPE_1495", "question": "How should I mix the sugar coating for 'Pumpkin SnickerBOOdles,' including the food coloring?", "provenance": [40956], "ground_truth": "To mix the sugar coating for 'Pumpkin SnickerBOOdles,' combine 1/2 cup of sugar with 4 drops of red food coloring and 6 drops of yellow food coloring. Use a fork to thoroughly mix the sugar, breaking up any colored chunks until the sugar is an even orange color, and then add the remaining spices.", "images_list": ["pumpkin-snickerboodles_6"]} {"id": "RECIPE_1496", "question": "For making the 'Hand Held Espresso Maker,' what materials should be used for all water handling parts to ensure safety and effectiveness?", "provenance": [40957], "ground_truth": "For making the 'Hand Held Espresso Maker,' all water handling parts should be made of either aluminum or stainless steel to ensure safety and effectiveness.", "images_list": ["hand-held-espresso-maker_1"]} {"id": "RECIPE_1497", "question": "What should be done with the cakes after they have been baked for 'Make a Pretzel Rod Cake With Your Kids'?", "provenance": [40958], "ground_truth": "After the cakes have been baked for 'Make a Pretzel Rod Cake With Your Kids,' they should be allowed to cool in the pan for 20 minutes, then removed and allowed to cool thoroughly on wire racks. You can also use a serrated knife to level off the tops of your cakes before stacking them.", "images_list": ["make-a-pretzel-rod-cake-with-your-kids_5"]} {"id": "RECIPE_1498", "question": "What are the key steps to whip up a batch of delightful poppy seed muffins that everyone will love?", "provenance": [40959], "ground_truth": "Introduction: Poppy Seeds Muffins . Super easy to make! Step 1: Ingredients and Method. 2 c flour1/2 c sugar 1 tsp baking soda 2 tsp BP 1/2 tsp salt 2 tbsp poppy seeds 1 egg 1 c buttermilk 1 tsp lemon juice/vanilla essence 1/4 c butter, meltedPreheat oven 375 fMix dry ingredientsMix wet ingredientsPour wet into dry and mix until just combined (don't over mixed) Bake for 18 minsEnjoy~", "images_list": ["poppy-seeds-muffins_0", "poppy-seeds-muffins_1"]} {"id": "RECIPE_1499", "question": "What are the specific dry ingredients needed to prepare 'Poppy Seeds Muffins'?", "provenance": [40959], "ground_truth": "To prepare the dry ingredients for 'Poppy Seeds Muffins,' you need to mix together 2 cups of flour, 1/2 cup of sugar, 1 teaspoon of baking soda, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.", "images_list": ["poppy-seeds-muffins_1"]} {"id": "RECIPE_1500", "question": "What\u2019s the easiest way to whip up some quick quesadillas at home?", "provenance": [40960], "ground_truth": "Introduction: Quick Quesadillas. This is a quick step by step for easy quesadillas. You will need: Tortillas (as many as you want) Cheese (use the one you like the most, or what you have in the fridge) Yes, is that easy. But you also need a microwave and a frying pan. Step 1: Step 1: Cutting and Folding. First you just need to fold the tortillas so they can hold the cheese. Then cut the cheese in little pieces so they melt fast. Once you have all that done, you just need to put the cheese inside the tortillas as shown, and fold the tortillas again. Step 2: Step 2: Microwave. Now microwave everything for about 20-30 seconds. Step 3: Step 3: Toasting. Once you have the quesadillas with the melted cheese, you can eat them like this, or you can go ahead and toast them in a frying pan. Leave them in the heat for about 2 mins on each side. Step 4: Step 4: Enjoy. That's it! Enjoy your quesadillas.", "images_list": ["quick-quesadillas_0", "quick-quesadillas_1", "quick-quesadillas_2", "quick-quesadillas_3", "quick-quesadillas_4"]} {"id": "RECIPE_1501", "question": "What steps should I follow to prepare the tortillas and cheese for making 'Quick Quesadillas'?", "provenance": [40960], "ground_truth": "To prepare the tortillas and cheese for making 'Quick Quesadillas,' first, fold the tortillas to hold the cheese. Next, cut the cheese into small pieces to ensure it melts quickly. Finally, place the cheese inside the folded tortillas and fold them again.", "images_list": ["quick-quesadillas_1"]} {"id": "RECIPE_1502", "question": "What is the first step to prepare the vermicelli for 'Vermicelli Upma,' and what color should it turn during roasting?", "provenance": [40961], "ground_truth": "The first step to prepare the vermicelli for 'Vermicelli Upma' is to roast it in a pan with a little oil until it turns light brown color.", "images_list": ["vermicelli-upma_1"]} {"id": "RECIPE_1503", "question": "What is the process for creating caramel from molasses in 'Captain Twmffat's Dark Spiced Rum,' and what is a critical tip for adding water during this step?", "provenance": [40962], "ground_truth": "To create caramel from molasses for 'Captain Twmffat's Dark Spiced Rum,' first, heat 50 g of molasses in a saucepan until it reaches its smoke point at 160 degrees C. Once it starts to smoke, remove it from the heat and stir vigorously. Allow the mixture to cool to just above 100 degrees C, then tilt the pan and add 50 ml of water to prevent boiling off. This method reduces contact with the hot sides of the pan.", "images_list": ["captain-twmffats-dark-spiced-rum_3"]} {"id": "RECIPE_1504", "question": "When making 'Personal Deep Dish Pizza' in a coffee mug, how should the ingredients be layered for the best results?", "provenance": [40963], "ground_truth": "To make 'Personal Deep Dish Pizza,' you should layer the ingredients in reverse order, starting with cheese at the bottom, followed by meat and toppings, and finishing with sauce on top. Be careful not to fill the mug all the way to ensure that it cooks evenly.", "images_list": ["personal-deep-dish-pizza_2"]} {"id": "RECIPE_1505", "question": "What are the essential steps to create delicious cookies that highlight the unique properties of each ingredient?", "provenance": [40964], "ground_truth": "Introduction: How Ingredients Behave in a Cookie Recipe. Cookie chemistry! Learn what ingredients do in a cookie recipe and how to change them for different cookie results. You'll be creating your own cookie recipe in no time! Step 1: Fat & Sugar. The foundation of any cookie recipe consists of five types of ingredients: fat, sugar, flour, a rising agent, and a binding agent.\nFat is added for flavor and controls how chewy or crunchy the cookie is. More fat = a chewier cookie, less fat = a crunchier cookie. Your options for fat are butter, margarine, shortening, or oil. Since shortening melts at a higher temperature, it is the best choice if you want to keep spreading to a minimum.\nSugar is a sweetener (obviously!) and tenderizer, while controlling how much the cookie spreads. Using white sugar will result in a crispier cookie, while brown sugar will help retain moisture, making cookies chewier. Adding sugar increases the spread of a cookie, so cookies with less sugar will be puffier. Ever notice how sugar cookies spread like crazy?! Step 2: Flour, a Rising Agent, and a Binding Agent. Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won\u2019t keep its shape but if you use too much you\u2019ll end up with a thick tasteless cookie. Also, different types of flour result in different cookie textures. For example, cake flour provides a cake-like texture (go figure!). All-purpose flour is the standard flour used most often.\nThe rising agent or leavener most commonly used is either baking soda or baking powder. If you use baking soda, your recipe must include another acidic ingredient, like sour cream, lemon juice, or buttermilk. On the other hand, baking powder has its own built-in acid. Baking soda increases browning and spreading, resulting in a flatter cookie. Baking powder will give you a puffier cookie.\nBinding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white. Or, if you want a chewier cookie, you can replace a whole egg with just an egg yolk. Step 3: . The rule of thumb for cookie baking is to always keep the amount of fat and sugar used relatively equal. There should be less than 1/4 cup difference between the two. The amount of flour used should be about two times the amount of fat. To determine how much flour to use, start with equal amounts of flour and fat and then increase the amount of flour until the dough is slightly tacky. It is better to have too little than too much. And you should add 1/2 to 1 teaspoon of your leavener for every cup of liquid or flour you use (use liquid to determine the baking soda, use flour to determine the baking powder).\nOnce you have these basic rules down, you can start to tinker with recipes to make them more to your taste. Like I did! See Part 2 of The Great Sugar Cookie Experiment to see my results or head straight to My Favorite Sugar Cookie Recipe and start baking!\nFor more creative sweets made simple, visit sugarkissed.net or stay connected on Facebook, Twitter, or Pinterest.", "images_list": ["how-ingredients-behave-in-a-cookie-recipe_0", "how-ingredients-behave-in-a-cookie-recipe_1", "how-ingredients-behave-in-a-cookie-recipe_2"]} {"id": "RECIPE_1506", "question": "In the context of making cookies, how do fat and sugar influence the texture and spread of the final product, and what are some common types of fat that can be used?", "provenance": [40964], "ground_truth": "In the context of making cookies, fat is added for flavor and controls how chewy or crunchy the cookie is, while sugar serves as a sweetener and tenderizer that also impacts how much the cookie spreads. The common types of fat that can be used include butter, margarine, shortening, or oil.", "images_list": ["how-ingredients-behave-in-a-cookie-recipe_1"]} {"id": "RECIPE_1507", "question": "What ingredients do I need to mix together to create the goop mixture for 'Coconut Macaroons' in Step 2?", "provenance": [40965], "ground_truth": "To create the goop mixture for 'Coconut Macaroons,' you need to mix together 2 eggs, 1 cup of brown sugar, 2 teaspoons of vanilla, 2 tablespoons of flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.", "images_list": ["coconut-macaroons_2"]} {"id": "RECIPE_1508", "question": "What\u2019s the best way to whip up a delicious batch of fireless s'mores at home without a campfire?", "provenance": [40966], "ground_truth": "Introduction: Fireless Smores . These are fun cookie smores that you can make at the comfort of you home without needing a campfire. I will be using Jet-puffed creme instead of actually marshmallow which acts a lot like a spread instead of a solid like marshmallow. These are delicious and extremely affordable and easy to make. Step 1: Ingredients. The following three items are what I used for this recipe:-Kraft Jet-puffed Marshmallow Creme-Honey Maid Graham Crackers-Nestle Semi-Sweet Chunks Step 2: Melting. The next step is to melt the type of chocolate chips/chunks that you have selected. I already had a chocolate melt pot (Wilton) but you don't need one. If you do not have a melt pot you can use a double boiler ( a big pot filled with water in the stove and then a smaller pot inside of it so the chocolate pot isn't in direct contact with the heat).Make sure to keep the heat low and stir constantly to avoid burning the chocolate. Step 3: Coating the Crackers. The third step is to coat two crackers with chocolate on one of them and the Jet-puffed creme on the other. Before the chocolate hardens stick the two crackers together.This step can be very messy and is very time consuming so having someone else to do it with is very helpful.I would also recommend setting down Parchment paper on the table to avoid a long clean up. Step 4: Let the Smores Dry. After carefully sticking the two sides together, let them dry either on the counter with some parchment paper under them or in the fridge if you want the process to go a little faster. Step 5: Decorate the Smores. You are pretty much done at the last step but you can coat the entire cookie half way to have them decorated. I personally like them a lot more with this extra step because I think its a pretty good ratio of chocolate, cracker and marshmallow.You can also add sprinkles if you that's what you enjoy.After these have dried they are ready to enjoy!", "images_list": ["fireless-smores_0", "fireless-smores_1", "fireless-smores_2", "fireless-smores_3", "fireless-smores_4", "fireless-smores_5"]} {"id": "RECIPE_1509", "question": "In making 'Fireless Smores,' how do you coat the crackers and manage the mess during this step?", "provenance": [40966], "ground_truth": "To make 'Fireless Smores,' you need to coat two crackers: one with chocolate and the other with Jet-puffed creme. To manage the mess during this step, it's helpful to lay down parchment paper on the table before you start.", "images_list": ["fireless-smores_3"]} {"id": "RECIPE_1510", "question": "What is the process for creating an impressive extra-large brand that showcases your personal signature?", "provenance": [40967], "ground_truth": "Introduction: Making an Extra Large Brand, to Brand Things.. Here's a quick easy way to make a nice big brand so everyone will know what's yours. Step 1: Here's What You'll Need.. - Sheet metal, I used 20 gauge, it's not flimsy, but can still be easily bent.\n- Metal bandsaw\n- Sheet metal break\n- Metal Bender\n- Welder, MIG, TIG, or Oxy Step 2: Fabricating the \"letters\" of You Signature. - I used the finger break to put two 90 degree bends to form the first part of my signature.\n- Next I used a Hossfeld metal bender to make the \"C\" (and one of the only legitimate letters) in my signature.\n- Using Hossfeld I got as close to a complete circle as I could, then finished the rest by hand. Then wraped the \"O\" in a pipe clamp to hold it's form while welding.\n- I then used a metal band saw to put a few slices in the sheet metal in order to join the horizontal and vertical \"plus\" intersections.\n- Lastly I bend a strip of sheet metal lengthwise at a 90 degree angle for rigidity. Step 3: Assembly and Welding. I assembled the \"letters\" of my signature (be sure to set it up as a mirror image).\nWeld it together, I used a MIG welder to tack the brand together. Step 4: Now You Have a Very Large Brand.. Finally I can brand the extra large things I have needed to brand.", "images_list": ["making-an-extra-large-brand-to-brand-things_0", "making-an-extra-large-brand-to-brand-things_2", "making-an-extra-large-brand-to-brand-things_3", "making-an-extra-large-brand-to-brand-things_4"]} {"id": "RECIPE_1511", "question": "In making 'Making an Extra Large Brand to Brand Things,' how do I assemble the letters of my signature in Step 3?", "provenance": [40967], "ground_truth": "To assemble the letters of your signature for 'Making an Extra Large Brand to Brand Things,' you should set it up as a mirror image and then weld it together using a MIG welder to tack the brand.", "images_list": ["making-an-extra-large-brand-to-brand-things_3"]} {"id": "RECIPE_1512", "question": "What are the essential steps involved in preparing delicious deep-fried pork ribs?", "provenance": [40968], "ground_truth": "Introduction: Deep Fried Pork Ribs. Here we have some of my deep fried ribs. Don't let this intimidate anyone; you can do this easily inside of 10 minutes. Step 1: Seasoning. Cut the ribs up into individual ribs and get ready for prep. After the ribs are cut, rinse them off with water and dry them with paper towels. Then it is time to season; I did not bread these ribs (you can), so I just put the seasoning on them and tossed them in a bowl. I used a mix of garlic powder, onion powder, Cheyenne powder, ancho powder, and some Harley's rub (secret spice). Step 2: Cook & Finish. Place them in the fry basket and let them cook. It doesn't take that long if you heat the oil to 375 degrees: the meat cooks much faster than poultry. Wait until the ribs bubble just a little bit and see if the heat goes back up to 375. If it does, you are good to go. Enjoy your ribs Instructable people!", "images_list": ["deep-fried-pork-ribs_0", "deep-fried-pork-ribs_1", "deep-fried-pork-ribs_2"]} {"id": "RECIPE_1513", "question": "What seasoning method is recommended for preparing 'Deep Fried Pork Ribs' before cooking?", "provenance": [40968], "ground_truth": "For preparing 'Deep Fried Pork Ribs,' the recommended seasoning method involves cutting the ribs into individual pieces, rinsing them with water, drying them with paper towels, and then tossing them in a bowl with a seasoning mix of garlic powder, onion powder, Cheyenne powder, ancho powder, and Harley's rub.", "images_list": ["deep-fried-pork-ribs_1"]} {"id": "RECIPE_1514", "question": "What\u2019s the best way to create a quick and easy dessert that resembles panna cotta?", "provenance": [40969], "ground_truth": "Introduction: Easy Dessert.. Normally you would think of pudding as having eggs or or what is known as a custard. You can have a real easy dessert and not have eggs. In fact, the look and feel of this dessert is that close to panna cotta. This dessert should cost you a lot less than panna cotta (cooked cream). It also sets in a fraction of the tme of Panna cotta. Quick and easy. Hope is works for you.\u00a0 A little banana bread with the pudding is a good cpmbination for us as a dessert, See also: https://www.instructables.com/id/Our-food-instructables/ Prefered banana bread recipe: https://www.instructables.com/id/Pane-di-banane/ Step 1: Ingredients.. 2 -1/2 - cups milk.\nTeaming 1/2 - cup white sugar. (brown sugar would be an interesting change).\n11 teaspoons - corn starch.\n1/2 - teaspoon salt.\n1 -2 teaspoons butter\n1 - Teaming\u00a0 teaspoon vanilla\nThis yeilds about four to five servings. Step 2: Warm the Milk.. in a two quart saucepan, add the milk and bring to a light bubble (do not Boil! Watch carefully. Step 3: Adding the Sweetness.. Mix the sugar, salt, and cornstarch in a bowl. When the milk has heated to having light bubbles around the edge add the mixture to the milk in small amounts. I usually use a teaspoon to spread the mixture over the top of the milk while I am stirring. Stir or whisk in the mixture well avoidiang lumps. Again, do not let the milk boil.Continue stirring till it begins to thicken enough to coat the back of a spoon. Step 4: . Take the milk off the heat. Add the vanilla and the butter. Stir well so everyting is incorporated.\u00a0 You can pour the mixture in separate serving dishes or just leave in in the pot. Refigerate untill chilled. Step 5: Dessert.. Mixture even after a few minutes solidifies pretty quick. When finally chilled. serve your dessert. Adding fruit would be a nice touch/ You can not beat that for being easy.\nNote if you use powdered milk or evaporated canned milk, this would be a great recipe when camping out. You could whip it up real quick for a picnic also .(Do not for get the ice! (to chill it.)", "images_list": ["easy-dessert_0", "easy-dessert_2", "easy-dessert_3", "easy-dessert_4", "easy-dessert_5"]} {"id": "RECIPE_1515", "question": "After heating the milk for the 'Easy Dessert,' what should you do next, and which two ingredients do you add?", "provenance": [40969], "ground_truth": "After heating the milk for the 'Easy Dessert,' you should take the milk off the heat and add vanilla and butter to the mixture.", "images_list": ["easy-dessert_4"]} {"id": "RECIPE_1516", "question": "What is your approach to making delicious biltong or jerky at home?", "provenance": [40970], "ground_truth": "Introduction: Making Biltong or Jerky. Jerky is a great way to preserve meat in order to be eaten at a later date. It makes a great treat, snack, or even part of a meal. I like to make it in order to take with me when I go hiking or to be eaten as a snack as I drive home from work. My method of making Jerky is a very simple. It uses the basis of Biltong, which is an African dish that is preserved game meat. I made a few changes to this traditional meal to make it into a jerky.Preserving food is a skill which has been forgotten by many in our modern world. Learning and perfecting the process of storing meat is a great skill for any person seeking self-sufficiency. Whether you live in the country or in the city you should be able to find space to practice making Biltong, gaining confidence in knowing that you can store meat for later consumption. Biltong is a method of curing strips of meat in order to preserve what is available at a time of abundance, for use when meat is not available. The type of meat extends to almost any animal, yet I normally use Beef or game as for me it is so easily available. Step 1: What Will You Need to Make This?. The process of making Biltong is not overly complicated, and the majority of the ingredients are inexpensive to purchase.Vinegar (I prefer Apple Cider as I find it adds great flavor) Salt (preferably Himalayan Pink Salt, yet any salt will work in a pinch) Ground Black Pepper Ground Corriander Seeds MeatThe ingredients are my own personal preference. If you can't find the Pink salt, go with which ever salt you can find (although I would recommend against a rock type salt. It requires more salt to work, so your food will be very salty).In addition, many types of meat can be used, some people have had great success with Fish, Chicken and Game meats. I usually stick to Beef, yet I know that Kangaroo Biltong is also very tasty. The above list of ingredients is just the basic requirements. It is not uncommon for personal taste to play a factor in the ingredients. Chilli, Garlic, Brown Sugar and Worcestershire sauce do make for some great modifications to the recipe. I will leave it to you to consider your own tastes and modify accordingly. Step 2: Slicing the Meat. Traditionally the meat is cut into strips of around an inch (2.5 cm) in width, making a rectangular prism (or box) shape. I have found that I get much more enjoyment from the biltong when it is cut thinner, perhaps around 25/64 of an inch (1cm). The length of the strip is only limited to the location you intend to dry the meat. I use a meat dryer that I built, so the strip is limited to 9 inches (20 cm). I prefer to remove all fat from the meat while I am preparing the cuts. The fat won\u2019t spoil the biltong, yet in my opinion it can make the taste of the meat less palatable (or waxy) and can also make it tougher.Once the meat is sliced into the appropriate dimensions it is placed into a large bowl and soaked in the vinegar. It is recommended that you allow between 12 to 24 hours for the meat to marinate in this liquid, yet I have had no problems with as little time as one minute in the vinegar. The vinegar will add flavour to the meat and, more importantly, will create an acidic environment that will almost eliminate any chance of botulism. Once you are satisfied with the marinating it is time to add the spices.aten it all. Step 3: Spicing the Meat. To prevent wastage and to ensure a proper coating, it is wise to add each ingredient individually. I place the meat on to a work area (for example, a chopping board). I usually start with salt, taking a pinch of salt and evenly spreading over each side of the meat. I have tried several types of salt in this step and I have had the best results with Himalayan Pink Salt. It is very subtle and does a great job of drying the meat without adding too much saltiness. You can easily add too much salt here, so I find the less the better. One pinch of salt can be used for an entire slice of meat.Once I am satisfied that the meat is very lightly coated, I sprinkle on a dash of black pepper and a liberal coating of ground coriander seeds. It is at this stage you could add your other spices.Once you have coated the meat you are ready to set them aside in a refrigerator to start the process of drying. In more simpler times you would have set the meat out to dry and hope the insects could not find them. Now you can leave the meat in your fridge (preferable sitting on a cooling rack which is placed over a tray to catch the fluids, yet that isn\u2019t too important) to begin the drying process far from the attentions of curious flies. I have been told that flies will not land on the drying biltong due to the faint aroma of vinegar and the black pepper\u2026 I do not believe it. I have seen flies land on many things much more disgusting than drying meat so I do not believe they are too finicky to try some of the biltong.If you own a meat dehydrator you could follow the unit\u2019s instructions to dry the meat, yet I prefer to use more simple solutions. This is to either use my custom built, passive meat drier, or to hang the meat on strings which I have placed in a shaded area. I would recommend that you place the meat inside (at least for the first few days) if you are not using an enclosed container so that insects are not attracted to your work.It is important that the meat be placed out of direct sunlight, as well as in a location which has easy access to fresh air. I prefer to do this in the summer, so that I am guaranteed to get a gentle warm breeze which helps to dry the meat. To hang the meat I use paper clips, which I have modified by bending them slighting and skewering the meat at the thicker end before hanging the meat to dry.After a couple of days you can, if you can\u2019t wait, try the biltong. It normally takes around 5-7 days for my biltong to be dried to a stage which I like (as dry as cardboard). I would recommend trying it daily till the meat has reached a stage which you are satisfied. When the Biltong is ready, remove it from the hangers and store. It can be vacuum packed for longevity, yet I find that it stores fine in a mason jar. I, however, don\u2019t normally worry too much about storage\u2026 it tastes so good that it rarely lasts more than a couple of weeks before I have eaten it all.", "images_list": ["making-biltong-or-jerky_0", "making-biltong-or-jerky_1", "making-biltong-or-jerky_2", "making-biltong-or-jerky_3"]} {"id": "RECIPE_1517", "question": "In making 'Biltong or Jerky,' what type of salt is preferred for seasoning the meat?", "provenance": [40970], "ground_truth": "In making 'Biltong or Jerky,' the preferred type of salt is Himalayan Pink Salt, as it is very subtle and does a great job of drying the meat without adding too much saltiness.", "images_list": ["making-biltong-or-jerky_3"]} {"id": "RECIPE_1518", "question": "What are the key steps to preparing a delicious batch of pickled pepperoncini?", "provenance": [40971], "ground_truth": "Introduction: How to Pickle a Peck of Peppers (peperoncini). Excellent for use in cooking, sandwiches, eggs, or as a garnish at a barbecue pickled peppers can't be beat. \u00a0A typical jar at a grocery store will run you $2-$3 for a pint (sometimes a half-pint) but this entire recipe, if done when peppers are on sale, will let you do many quarts for around $10 plus the cost of jars.\nPickled peppers are delicious whether you pickle them in pints or quarts, even up to a peck. \u00a0A peck is defined as 1/4 of a bushel, or 2 gallons, so a peck of pickled peppers is 8 quarts.\nPlease forgive the photos on this one. \u00a0I was sick and decided that canning would be a good idea with a fever of 102F.Ingredients\n- Hot Peppers -\nPeppercini's are traditionally made from yellow (banana) peppers and can be used with this recipe. \u00a0I used anaheim peppers because they're 1) hotter and 2) usually cheaper. \u00a0I actually bought these peppers at the dollar store for $8-Vinegar -\u00a0\nUse straight white vinegar for best color. \u00a0You can get it anywhere food or bulk goods are sold, so go for wherever is cheapest.-Garlic-\nYou can use whole cloves or minced, but the garlic shouldn't be left out.-Salt-\nKosher salt makes for the best brineEquipment-Bath Canner-\nIf you don't have a water-bath canner (steam should work, I just don't use one) then make sure you have a pot deep enough so that the jars can be submerged by at least an inch under the water. \u00a0Also you will need a rack (or handful of level jar lids) to keep the glass from coming in contact with the bottom of the pan.-Jars/lids/rings-\nMake sure you have jars that are specifically for canning, not just extra glass jars from used condiments. \u00a0I recommend either Ball or Kerr. \u00a0Rings should be free of corrosion and rust, and I always suggest using new lids.-Jar lifters-\nWhether you use tongs, a sturdy mitt, or an actual jar lifter make sure that you have plenty of space between your fingertips and the boiling water-Lidocaine-\nSeriously. \u00a0We're doing peppers here, and even if you wear gloves (you should, but I didn't) you need a to stop acid burns all through this process. \u00a0I recommend Bactine\u00a0but any lidocaine spray should work. \u00a0Milk won't be enough, and water will make things worse. \u00a0Also if you have sensitive eyes you should wear safety goggles. \u00a0\nAs a handy trick, holding a burnt matchstick between your teeth will help avoid stinging as the carbon (smoke) will absorb into your eyes faster than the acids from the peppers. Step 1: Pepper Preparation. Buy these peppers on sale. \u00a0You're going to be canning/processing/pickling these bad boys, so you don't need highest quality. \u00a0Make sure they're free of bugs and have no soft spots, then buy a TON. \u00a0I got about 10lbs and wound up with 9 quarts.Cutting\nSee the pictures below. \u00a0Make sure you have a really sharp knife and insert it at an angle almost parallel to the side of the pepper. \u00a0Make a quick cut around the top and pop out the stem/seeds. \u00a0You'll want to wash the peppers later to remove more seeds, or leave them in for a kick-you-in-the esophagus mouth-melting pepper. Step 2: Pepper Pre-Processing. Brine\nI used about 4 quarts white vinegar and 2 quarts water with 1/2c kosher salt. \u00a0Bring everything to a boil and then add the garlic. \u00a0Simmer for about 15 minutes to let the garlic \"infuse\" into the brine.Peppers\nWhile the brine is brining slice all your peppers into approximately 1/8\" thickness. \u00a0These will pack tightly, so don't worry if you break a few.Garlic\nI decided to roast the garlic for extra flavor. \u00a0Just cut the top off of a bulb and put it in the oven at 400F for about 15 minutes or until it turns brown. \u00a0Mash it up and then stir it into the brine. Step 3: Pepper Packing. Make sure your jars are sterilized before starting. \u00a0If I plan ahead enough I can run the jars through the dishwasher and they come out squeaky clean and piping hot.\nPack as many peppers into each jar as you can, because it'll make your brine go further and save space on your pantry. \u00a0I packed them in as hard as I could, and I was glad I did.\nOnce the peppers are packed, ladle brine over them using a careful hand or a funnel (I use a funnel) and put on the hot lids and tighten firmly. Step 4: Pepper Processing and Perfection. Once the peppers are packed and brined make sure you remove all the air bubbles with a knife, chopstick, or other implement. \u00a0You want to leave about 1/2\" of headspace at the top to make sure the seal will form properly. \u00a0Be very careful of the temperature of the jars, the water, and the counter. \u00a0Process for 15 minutes and let cool in the canner before removing. \u00a0Check after a couple of hours to make sure the seals are puckered. \u00a0Allow to cool completely and store in your pantry for up to a year.\nIf you've been keeping count you'll see that I have 1 less jar now than when I started. \u00a0I decided to process in 2 batches to save on weight and when it came time to do my second batch one of the jars cracked open as soon as it touched the water. \u00a0In the future I'd put the jars in hot water in the sink during the 20 minutes of processing.\nAll in all though, at the end of the day I'm left with a peck of pickled peppers.", "images_list": ["how-to-pickle-a-peck-of-peppers-peppercinis_0", "how-to-pickle-a-peck-of-peppers-peppercinis_1", "how-to-pickle-a-peck-of-peppers-peppercinis_2", "how-to-pickle-a-peck-of-peppers-peppercinis_3", "how-to-pickle-a-peck-of-peppers-peppercinis_4"]} {"id": "RECIPE_1519", "question": "What steps should I follow to prepare peppers for pickling in 'How to Pickle a Peck of Peppers (peperoncini)'?", "provenance": [40971], "ground_truth": "To prepare peppers for 'How to Pickle a Peck of Peppers (peperoncini),' ensure the peppers are free of bugs and soft spots, then use a sharp knife to make a quick cut around the top, popping out the stem and seeds.", "images_list": ["how-to-pickle-a-peck-of-peppers-peppercinis_1"]} {"id": "RECIPE_1520", "question": "What is the best way to prepare protein energy bars that will keep me fueled throughout a busy day?", "provenance": [40972], "ground_truth": "Introduction: Protein/Energy Bars (T-rex's 'grey Cubes'). Inspired by this comic: http://www.qwantz.com/index.php?comic=2259 (note the alt text), a busy life, and some internet-research on homemade energy-bars, these bars are intended to keep you going until you finally get to sit down to eat. Simple and easy for the \u201cpeople who get hungry and don\u2019t care about food, but also don\u2019t want to die\u201d* ;-) *Sadly, like all energy bars, not actually suitable to keep you alive as a sole nutritional source. Maybe add an apple. Step 1: Ingredients. Ingredients: 1 cup \u00a0 nutella 1 cup \u00a0\u00a0peanut butter 1 cup \u00a0\u00a0protein powder \u00bd cup \u00a0oats** \u00bd cup \u00a0rice flour 1/3 cup \u00a0almonds 5 Tbs \u00a0\u00a0condensed milk 1/3 cup \u00a0sunflower seeds \u00bc Tsp \u00a0salt I probably don\u2019t need to say it, but you can of course substitute the choice of gluten free flour, seeds/nuts, add dried fruit, add chilies, go for all-PB or all-Nutella, and generally have fun with it. Just to note, rice flour from an Asian market can be a lot cheaper than a fancy all-purpose gluten-free flour mix from a super market.\u00a0Other things you may need or want: Oven, mixing bowl, cookie sheet, baking/wax paper, press (actual or creative hack) **Make sure they are gluten free, and if you have trouble with oats, just swap for more flour. Step 2: Mix to a Pressable Consistency. Combine flour, protein powder, and salt Mix in nut butters Mix in condensed milk by the Tbs until the mix reaches a firm-but-sticky consistency Add in nuts and seeds Note: If you did want to precisely measure out the peanut butter/nutella, a pre-floured cup can be very helpful. Otherwise, estimating the amount of nut butter and adjusting the consistency with condensed milk is probably easier. This is a good time to preheat the oven to 175 C / 350 F.\u00a0 Step 3: Shape 'em. If you are a sushi fan with an oshizushi press or have any have any other food-press around, these work very nicely. Otherwise: Cubes or spheres can be shaped by hand. A press can be made out of common items, such as a lunch box and a small cutting board. Make sure to use baking/wax paper on top and bottom to simplify getting the cubes back out. Step 4: Bake 'em. Put \u201cgrey cubes\u201d on a cookie sheet (oiled or with baking paper) Bake cubes for 30 min at 175 C / 350 F Step 5: Eat 'em. Enjoy! Recipe makes ~ 15 x 50g \u201cgrey cubes\u201d*Approximate Nutritional Information \u00a0 \u00a0per cube \u00a0 \u00a0per 100g Calories \u00a0 \u00a0 \u00a0 \u00a0\u00a0230 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 460 Protein \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a012g \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a024g Carbs \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a015g \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a030g Fat \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a013g \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 26g Fiber \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a02g \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 4g Here in Germany, the cost of making one of these is 0.30 EUR, which is less than a 7th of the cost of a cliff bar (for comparable grams and Calories). Shelf life is at least two weeks (the current record for how long until they have all been eaten). *with the recipe as is, I must apologize that the cubes will not actually be grey =P", "images_list": ["proteinenergy-bars-t-rexs-grey-cubes_0", "proteinenergy-bars-t-rexs-grey-cubes_1", "proteinenergy-bars-t-rexs-grey-cubes_2", "proteinenergy-bars-t-rexs-grey-cubes_3", "proteinenergy-bars-t-rexs-grey-cubes_4", "proteinenergy-bars-t-rexs-grey-cubes_5"]} {"id": "RECIPE_1521", "question": "When making 'Protein/Energy Bars (T-rex's Grey Cubes),' what mixture should I combine to achieve a firm-but-sticky consistency?", "provenance": [40972], "ground_truth": "To make 'Protein/Energy Bars (T-rex's Grey Cubes),' you should combine flour, protein powder, and salt to achieve a firm-but-sticky consistency. For measuring peanut butter and Nutella, you can use a pre-floured cup, or you can estimate the amount of nut butter and adjust the consistency with condensed milk.", "images_list": ["proteinenergy-bars-t-rexs-grey-cubes_2"]} {"id": "RECIPE_1522", "question": "For making 'Gin From Scratch (Vapour Infused),' how should the botanicals be prepared before adding them to the still?", "provenance": [40973], "ground_truth": "To make 'Gin From Scratch (Vapour Infused),' the botanicals should be measured out and crushed in a pestle and mortar to release their flavors before being added to the pot. Ensure to crush them without turning them into a powder.", "images_list": ["making-gin-from-scratch-vapour-infused_4"]} {"id": "RECIPE_1523", "question": "What\u2019s the best way to create a rich and creamy chocolate avocado mousse from scratch?", "provenance": [40974], "ground_truth": "Introduction: Chocolate Avocado Mousse. This is something I've been seeing all over the internets - chocolate avocado mousse! Sounds crazy, I know. But it works. It's actually super tasty! I think I'll be getting my creamy chocolate fix this way from now on. Pudding cups are dangerously full of dairy.\nChocolate avocado mousse is also a really excellent vegan dessert you can throw together in no time. :Djessyratfink is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Step 1: Ingredients. one large avocado\n1/4 cup cocoa powder\n1/4 cup soy or nut milk\n1/4 cup honey\u00a0\none teaspoon vanilla\nUsing the amounts above, you end up with a dark chocolate style mousse. Not too sweet! If you'd like a more milk chocolate flavor, I suggest using a little less cocoa powder and more honey. Step 2: Combine!. Put everything into a food processor or blender. Break the avocado up into smaller pieces to make it easier on your machine.\n(I've got this food processor - I love it! Highly recommended. :D) Step 3: Blend!. Process for 10-15 seconds and then stop and scrape down the sides. Then process again until nice and smooth.\nYou can eat it right away or chill for a little whil before you dig in. I just wouldn't let it sit too long in the fridge - once the avocado starts oxidizing like crazy it will alter the flavor, and not in a good way! ", "images_list": ["chocolate-avocado-mousse_0", "chocolate-avocado-mousse_1", "chocolate-avocado-mousse_2", "chocolate-avocado-mousse_3"]} {"id": "RECIPE_1524", "question": "What should you do to the avocado before blending it with the other ingredients for 'Chocolate Avocado Mousse'?", "provenance": [40974], "ground_truth": "Before blending the avocado with the other ingredients for 'Chocolate Avocado Mousse,' you should break it up into smaller pieces to make it easier on your machine.", "images_list": ["chocolate-avocado-mousse_2"]} {"id": "RECIPE_1525", "question": "What\u2019s the best way to create colorful Tetris gummy candies that are fun to eat?", "provenance": [40975], "ground_truth": "Introduction: Tetris Gummy Candy. This instructable show you how to make gummy Candy in shape of Tetris ! Step 1: You Will Need.... You need:- A spoonbill- A package of made gel candies- A bowl- A ice cube tray in the shape of piece Tetris (for the methode: http: // www.instructables.com/id/Tetris-Ice-Cub e-English-French/) Step 2: Return Liquid Candies. Sort out candies by color and put in separate bowls.Spend the bowl in microwave during 20 seconds in 750W.No more, because otherwise the candy is going to make of big lounge !At the exit, the candy is liquid, take the spoonbill to return the homogeneous color.Overturn into the mould.Make the same operations for the other candies, until as all the moulds are filled. Step 3: Turning Out of Candies. Once filled moulds, to put in the refrigerator during 2 hours.To turn out of the tin them, pinch a highly-rated and grow with your finger.They will come loose by firing above then.And here is!", "images_list": ["tetris-gummy-candy_0", "tetris-gummy-candy_1", "tetris-gummy-candy_2", "tetris-gummy-candy_3"]} {"id": "RECIPE_1526", "question": "What is the process for preparing the liquid candies for 'Tetris Gummy Candy' before filling the molds?", "provenance": [40975], "ground_truth": "To prepare the liquid candies for 'Tetris Gummy Candy,' you should first sort the candies by color and place them in separate bowls. Then, microwave each bowl for 20 seconds at 750W, making sure not to exceed this time to avoid the candies becoming too melted.", "images_list": ["tetris-gummy-candy_2"]} {"id": "RECIPE_1527", "question": "What is the best way to prepare a delightful Valentine's Day feast that includes breakfast, lunch, dinner, and dessert for the whole family?", "provenance": [40976], "ground_truth": "Introduction: Operation Epic Valentine's Day 2015. The plan: have an entire day centered around cooking for my wife and kids with out them knowing what will be coming next. In the past I have taken my wife out for Valentine's day, but now after having kids and living on a budget the amount of money for a babysitter and the cost of dinner at a crowed high-end restaurant does not seem that appealing to either of us. That being said my wife and I have a tradition now that we stay in on Valentine's day and I cook her favorite meals (also mine). This year I will go above and beyond and attempt to do all three meals plus an amazing dessert! Here I go!So in actuality which I will go into later, I had a plan as seen in the first image and as you see in the second image what really happened. All in all the food was great but the family was all sick :( I will show recipes for all, or link to others I or my wife have written! Step 1: Breakfast. Recently on the Instructables website I cam across a few pancake recipes called \"German Pancakes\" or \"Oven Pancakes.\" I have made thesea few times making changes each time trying to perfect the recipe for my family. This attempt was a big hit with the whole family. I do not really care for syrup so I will show my own topping. Ingredients:\u2022 6 eggs\u2022 1 cup of flour or pancake mix\u2022 1/2 cup of milk\u2022 1/2 cup of vanilla yogurt\u2022 1 table spoons of sugar\u2022 4 table spoons of butter or coconut oil may be usedTopping:\u2022 1 package of raspberries, strawberries or blackberries (save a few for additional topping)\u2022 1 banana\u2022 1 cup of water\u2022 3-4 table spoons of white sugarCooking:Preheat oven to 350 degrees. Take a glass baking dish or in my case two glass pie dishes and add your butter (about 1 table spoon in each dish), place the dishes into the oven to melt. In a medium bowl scramble up the eggs, add in the milk, yogurt and sugar. Mix well, next gently mix in the flour or pancake mix and stir until evenly mixed. Take out the dishes and add your mixture to the melted butter. Place back in the oven and cook till the tops start to turn a golden color. Remove when done and set aside to cool.For the topping take a medium pan add in your berry fruit (washed), water and sugar. Cook on medium to high heat till it comes to a boil stirring frequently. Once it is at a boil the fruit will start to break down. I rapidly mixed with a fork breaking down the strawberries further to a jam like consistency and removed from heat and set aside. Next add the berry jam and pour it over the pancake in the baking dish. The juices will seep into the top layer of the cake, yum. Next for decorative purposes I added a few more strawberry and banana slices covering the pancake. Serving:Cut the pancakes out of the dish and place on a plate and get ready to enjoy the first meal, Yum! Step 2: Lunch. Ok, no one really ever raves too much about lunch so I really had to dig deep on this one. I came up with fish Taco's, they are light yet very filling. For a link to my entire instructable on fishing click here.Ingredients:1. Your favorite fish cooked the way you like grilled, baked or fried (your favorite white fish will work), I used flounder)2. Black beans (drained)3. Shredded Lettuce4. Diced Tomatoes5. Onions (optional)6. Shredded cheese7. TortillasFish Taco Sauce:1. Mayonnaise2. Plain white yogurt (Greek if you like)3. Lemon Juice4. Cumin5. Dill6. Cayenne Pepper7. Tony Chachere Creole seasoningFor the all-important Fish Taco Sauce, start off by placing even parts (one for one) yogurt and Mayonnaise in a bowl. I usually do about \u00bd -1 cup of each depending on the number of people I plan to feed . Next, add about a teaspoon of Cumin, a teaspoon of Dill, a \u00bc teaspoon of Cayenne and \u00bc Tony\u2019s. Add more cayenne if you like yours spicy! Last, but not least, the lemon juice. I add about 1-2 lemons worth of juice hand squeezed. (The leftover rind is good to cook with on the grill/oven to add more flavor to the fish) I do make this sauce to taste, so taste as you go and make it your own!For the tacos, build them up as you like. I take the beans first and put them on the tortilla then take your cooked fish and place it on top of the beans. Next add your veggies: the lettuce, tomatoes, onions and place over the fish. Then the most important ingredient, the Fish Taco Sauce! Lay it on thick or thin. This is the sauce of sauces for any white fish. Next top with cheese, wrap it up and Enjoy! Step 3: Dinner. Ok, so on to the the main meal. I kid you not, the most desired meal in my house is some good old fashioned country food. My wife's and my favorite meal is specially prepared venison steaks, homemade mashed potatoes and steamed broccoli. It is so simple but so amazing. My venison recipe amazes everyone who tries it and they are often in disbelief that venison could be so tender and delicious. Also my mashed potatoes are a real treat! so here we go!This recipe will work with other wild game meats, my favorites that I like to use are Deer, Duck and Rabbit.\u2022 Vienison ~ 2 lb\u2022 Olive oil\u2022 Tony Cahceres\u2022 Seasoned salt\u2022 Italian seasoning\u2022 Black PepperVenison, unlike beef or pork, has little to no fat content and because of this it must be prepared differently in order to keep it tender. For tips on processing, check out my instructable on proper processing a deer (link coming soon). You can use any cut of venison meat and make it tender without having an over powering game taste. The secret is in the preparation. Remove all sinew, fat and slimy membrane from the meat. This can be done easily with a fillet knife. To help tenderize and \"add fat,\" the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). The fork tenderizes and infuses the meat with oil and seasoning. Take a glass bowl, add the cut up venison, add the olive oil and seasonings, and then gently take the fork and poke/pierce the meat evenly. Let it set for a few minutes or up to a day in the fridge. Now the meat is ready to be cooked.My country mashed potatoes:Cut the potatoes (3 per person, I used 6) into small cubes, place in a medium pot cover with water and boil till potatoes are soft and be easily crushed with a fork. Remove from heat and drain. Once drained add in butter (1/2 stick) and mix around till fully melted. Next add the sour cream (3/4 cup) and mash/mix the potatoes until an even consistency(if the potatoes seem dry you can add in a bit of milk). Lastly add in your spices, I use season salt and black pepper.Steamed BroccoliCut up the broccoli (3 heads) and place in steamer and cook till tender. I also add just a dash of season salt to the broccoli. Step 4: Dessert!. My amazing strawberry brownie cake will be the treat to top off the night. For a link to my full recipe with more pictures click here.Brownies:I use two Ghirardelli dark chocolate brownie mixes. One mix for each 9 inch circular pan. After mixing place the batter into the lightly greased pans and bake until the brownies are to your desired doneness. I like them to be a bit under done and gooey :) Remove the brownies and set aside on a plate.Whip cream:Start off mixing the heavy whipping cream in a blender or if you want an arm work out do it with a whisk. Add in the sugar slowly and taste every so often until you reach the desired sweetness. I don't like it very sweet because the brownies are plenty sweet.The Build:First I cut up the strawberries into thin slices and place them in a bowl. Next I coat a layer of whip cream onto the bottom brownie. Then apply the strawberry slices to the whip cream layer until completely covered. Next add the second brownie layer and coat with a layer of whip cream all over once complete add strawberry slices until completely covered.This cake is so good, but so not good for you :) Step 5: What Really Happened on Valentines . Ok, so the day was a success but not everything on the original menu was made :( The reason was because everyone in the family came down with a nasty virus the day before (go to the hospital bad). That being said we had to change out a few items for ones that did not have dairy. Actual menu:German Pancakes Spinach and strawberry salad, for step by step instructions check out my wife's instructable by clicking here.Venison steak, mashed potatoes and steamed broccoli Banana bread, for step by step instructions check out my wife's instructable by clicking here.We made the best of our sick day, hope you enjoyed!", "images_list": ["operation-epic-valentines-day-2015_0", "operation-epic-valentines-day-2015_1", "operation-epic-valentines-day-2015_2", "operation-epic-valentines-day-2015_3", "operation-epic-valentines-day-2015_4", "operation-epic-valentines-day-2015_5"]} {"id": "RECIPE_1528", "question": "What is the process for preparing the Fish Taco Sauce in 'Operation Epic Valentine's Day 2015'?", "provenance": [40976], "ground_truth": "To prepare the Fish Taco Sauce in 'Operation Epic Valentine's Day 2015,' start by placing equal parts yogurt and mayonnaise in a bowl. Then, add about a teaspoon each of cumin and dill, a quarter teaspoon each of cayenne and Tony\u2019s seasoning, followed by the juice of 1-2 lemons, hand-squeezed. Taste as you go to adjust the seasoning to your liking.", "images_list": ["operation-epic-valentines-day-2015_2"]} {"id": "RECIPE_1529", "question": "What\u2019s the best way to create spooky maggots and millipedes for a fun cupcake decoration?", "provenance": [40977], "ground_truth": "Introduction: Centipede and Larvae Cupcake. This tutorial will show you how to make these spooky chocolate cupcakes! Step 1: How to Sculpt Realistic Larvae and Maggots. Tools and ingredients:-White fondant or gumpaste-Orange fondant-Red and yellow food coloring-Black Food Marker Pen-Toothpicks-Very thin paintbrush-Lemon syrup (for drinks)Maggots:Make several \"tiny snake shapes\" with white fondant. Use a toothpick to carve small indentations on the maggots as shown in the picture, in order to give them a realistic look. Color the maggots head with a black food marker pen.Larvae:Take a bigger amount of white fondant, and use a toothpick to scratch the back of the larva as shown in the pictures. Using a black food marker pen make a few dots, under each indentations. Make a tiny ball of orange fondant and flatten it with your finger, wrap it on the larva's head. Make two dots with the food marker pen and carve a small indent on the larva's head.Mix red and yellow food coloring and use a thin paintbrush to color the head of the larva.Use a few drops of lemon syrup to glaze the maggots & larvae. Step 2: How to Sculpt a Fondant Centipede. First, roll a long snake of red fondant in order to make a base for the centipede body.Roll out a thin sheet of yellow fondant and cut several strips. Arrange them around the centipede's body. Next, make several pairs of legs ( 1 pair per body segment) and two antennae. Then, attach them to the body using a tiny drop of lemon syrup as glue. Use one of these pairs to make the centipede's tail, as shown in the picture.You can use a food marker, and orange food coloring to add color to each segment. Roll a tiny ball of fondant to sculpt the centipede's head. Then, gently press the antennae on the centipede's head. You can use a tiny drop of lemon syrup to make them stick together. Step 3: Chocolate Dirt Cupcake. Chocolate cupcake recipe:-7 ounces dark chocolate 60% cacao or higher (200g) -1/2 cup of unsalted butter at room temperature (110g)-2/3 cup of granulated white sugar (130g)-1 cup of all-purpose flour (125g)-3 large eggs (at room temperature) -1 teaspoon of vanilla extract -1/2 teaspoon of baking powder This recipe makes 8-9 cupcakesPlace the egg yolks in a large bowl and the whites in another one. Beat the egg yolks with 125g granulated white sugar and 10cl of water until foamy. Add the flour graduately. Melt the chocolate and butter in a microwave. Then add the chocolate mixture to the batter and mix until smooth. You can now add 1 teaspoon of vanilla extract and 1/2 tsp of baking powder to the chocolate cake mixture. In a separate bowl, beat the egg whites until stiff peaks form. Carefully incorporate the beaten egg whites into the cake mixture until evenly mixed.Bake for 25 minutes in a 365 degrees F oven (180 degrees C). (I used the same preparation as in my Chocolate coffins tutorial) https://www.instructables.com/id/Little-chocolate-c...Chocolate \"dirt\":-25 sponge fingers/lady fingers (150g)-1/2 cup granulated white sugar (100g)-3,5 ounces dark chocolate (100g)-1/4 cup of unsalted butter (60g)(You can also use Oreo, or any kind of cookie instead! :) )Roughly break up the sponge fingers and place them in a food processor, add the melted chocolate and sugar to the crushed cookies.Next, place this tasty chocolate dirt in a large bowl.Cover top of cupcake in melted chocolate (preferably, milk chocolate), and dip them into chocolate dirt. Step 4: Have Fun!. Last but not least,arrange these spooky cupcake toppers as you wish! Let your imagination go wild!", "images_list": ["maggots-millipede-and-larvae-cupcake_0", "maggots-millipede-and-larvae-cupcake_1", "maggots-millipede-and-larvae-cupcake_2", "maggots-millipede-and-larvae-cupcake_3", "maggots-millipede-and-larvae-cupcake_4"]} {"id": "RECIPE_1530", "question": "What ingredients do I need to prepare the chocolate cupcake for the 'Maggots-Millipede-and-Larvae-Cupcake,' and how long should I bake it at what temperature?", "provenance": [40977], "ground_truth": "To prepare the chocolate cupcake for the 'Maggots-Millipede-and-Larvae-Cupcake,' you will need 7 ounces of dark chocolate (200g), 1/2 cup of unsalted butter (110g), 2/3 cup of granulated white sugar (130g), 1 cup of all-purpose flour (125g), 3 large eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of baking powder. The cupcakes should be baked at a temperature of 365 degrees F (180 degrees C) for 25 minutes.", "images_list": ["maggots-millipede-and-larvae-cupcake_3"]} {"id": "RECIPE_1531", "question": "What should you do after painting the black areas of your image with white chocolate when making 'Beartato Chocolate'?", "provenance": [40978], "ground_truth": "After painting the black areas of your image with white chocolate for 'Beartato Chocolate,' you should wait for the white areas to entirely cool before proceeding to the next steps.", "images_list": ["beartato-chocolate_5"]} {"id": "RECIPE_1532", "question": "How do you prepare the dough for 'Turkish Pizza / Pide / Lahmacun,' and what should you do after kneading it?", "provenance": [40979], "ground_truth": "To prepare the dough for 'Turkish Pizza / Pide / Lahmacun,' combine all the dry ingredients in a large bowl, make a well in the center, and pour in the oil. Gradually add warm water until you form a rough dough, kneading in between additions. After kneading for around 10 minutes until smooth, place the dough in a bowl, cover it with lightly oiled cling film, and leave it to rise in a warm place for about an hour.", "images_list": ["turkish-pizza-pide-lahmcun_2"]} {"id": "RECIPE_1533", "question": "What\u2019s the best way to create a vibrant and refreshing citrus mocktail at home?", "provenance": [40980], "ground_truth": "Introduction: Citrus Mocktail. Just because it's not summer doesn't mean we can't have a cool and refreshing fruit drink! I've even created this recipe myself. Step 1: Ingredients. You will need all of the ingredients below.- Cranberry Lime seltzer- Orange juice- Orange or clementine- Glass Step 2: Pouring Is Magic. Pour the seltzer in your cup until it fills halfway. Step 3: What Rhymes With Orange? . Pour your orange juice until it reaches about the top of the glass. Step 4: Slicing the Orange. Take your orange or clementine and place it on a flat surface. For the next part, make sure your knife is pointing AWAY FROM YOU. Never have a sharp object facing you. Anyways, slice your fruit in half. Then, take one of the halves and slice it in two again. Now just stick one of the pieces on your glass. Step 5: Done!. Now just stick a straw in your concoction, sit back on your couch (or if your reading this in summer, a beach) and relax!", "images_list": ["citrus-mocktail_0", "citrus-mocktail_1", "citrus-mocktail_2", "citrus-mocktail_3", "citrus-mocktail_4", "citrus-mocktail_5"]} {"id": "RECIPE_1534", "question": "What steps should you take with the orange or clementine before adding it to your 'Citrus Mocktail' glass?", "provenance": [40980], "ground_truth": "Before adding it to your glass for the 'Citrus Mocktail,' you should slice your orange or clementine in half, then cut one of the halves into two pieces, and stick one of those pieces on your glass.", "images_list": ["citrus-mocktail_4"]} {"id": "RECIPE_1535", "question": "What is the process to create delightful Mirabelle Liquor that can be enjoyed responsibly?", "provenance": [40981], "ground_truth": "Introduction: Mirabelle Liquor. This is my instructable for Mirabelle Liquor. *Important Information*When you make this instructable you have to be at age to buy and consume alcohol. Make sure you are old enough and respect the law of your country. Drink responsibly! Step 1: What You Need. Here is what you need:- 1kg (35 ounces) of mirabelles (small yellow plumbs)- 500g (17 ounces) of rock candy- 1l (4 cups) of corn schnapps- a big jar with a screw cap Step 2: Small Yellow Plumbs. Pick out 1kg / 35 ounces of ripe mirabelles and wash them. Step 3: Fill the Jar. Cut the mirabelles at one side but leave the stone in. Put them into the jar. Add the rock candy and the schnapps. Step 4: Let It Sit. When everything is in the jar close the lid and let it sit for a day until the rock candy dissolved. It should change from picture 1 to picture 2. Every mirabelle has to be covered in alcohol. When the fruits have air in the bottle they rot. So fill up the whole jar.The liquor needs to be stored with the lid closed in a dark and cool place for at least 6 months. After that you can drink it and eat the mirabelles (only if you are old enough and are allowed to drink hard liquor).Or you can fill it into nice glasswear and give it away as a present.There you go - Mirabelle Liquor - ", "images_list": ["mirabelle-liquor_0", "mirabelle-liquor_1", "mirabelle-liquor_2", "mirabelle-liquor_3", "mirabelle-liquor_4"]} {"id": "RECIPE_1536", "question": "What ingredients do I need to make 'Mirabelle Liquor' and in what quantities?", "provenance": [40981], "ground_truth": "To make 'Mirabelle Liquor,' you need 1kg (35 ounces) of mirabelles, 500g (17 ounces) of rock candy, 1l (4 cups) of corn schnapps, and a big jar with a screw cap.", "images_list": ["mirabelle-liquor_1"]} {"id": "RECIPE_1537", "question": "What\u2019s the best way to prepare a delicious 5-minute dessert cup that's perfect for a sweet finish?", "provenance": [40982], "ground_truth": "Introduction: 5min Easy Dessert Cup. this is a easy dessert for people who don`t have alot of ideas for after dinner things.", "images_list": ["5min-easy-dessert-cup_0"]} {"id": "RECIPE_1538", "question": "What is the main purpose of the '5min Easy Dessert Cup' recipe?", "provenance": [40982], "ground_truth": "The main purpose of the '5min Easy Dessert Cup' recipe is to provide an easy dessert option for people who don't have a lot of ideas for after dinner things.", "images_list": ["5min-easy-dessert-cup_0"]} {"id": "RECIPE_1539", "question": "What is the proper procedure for preparing the brownie mix when making 'Zebra Droppings,' and what should be avoided to ensure the best results?", "provenance": [40983], "ground_truth": "To prepare 'Zebra Droppings,' you should prepare the brownie mix according to the package directions and let it cool. It\u2019s important to avoid using the crispy edges of the brownies for the zebra droppings in order to achieve the best results.", "images_list": ["zebra-droppings_2"]} {"id": "RECIPE_1540", "question": "What\u2019s the best way to prepare a delicious tomato soup that really highlights the flavors of canned tomatoes?", "provenance": [40984], "ground_truth": "Introduction: Tomato Soup. I was going to make cream of tomato soup but the milk kept curdling and I figured if I couldn't prevent that then I shouldn't be making this instructable. So here is a tomato soup that was mostly improvised. it is incredibly easy to make and home canned tomatoes really make it taste good. In addition a grilled cheese sandwich goes great with this. Step 1: Ingredients. 1 quart canned tomatoes\n2 cups broth\n1 onion\n1 clove of garlic\n1 bay leaf\nsalt\u00a0\n1/4 teaspoon oregano\n2 tablespoons Butter Step 2: Saute. Chop the onion and garlic and saute them in butter. Add the bay leaf as well. Step 3: Add All of the Ingredients. Add the canned tomatoes and broth. Then sprinkle on the salt and oregano as well. Then simmer for 20 minutes. Step 4: Serving Suggestions. I strongly recommend a nice grilled cheese sandwich along with this.", "images_list": ["tomato-soup-2_0", "tomato-soup-2_1", "tomato-soup-2_2", "tomato-soup-2_3", "tomato-soup-2_4"]} {"id": "RECIPE_1541", "question": "What ingredients should be saut\u00e9ed in butter when preparing 'Tomato Soup,' and what additional ingredient should be added at this stage?", "provenance": [40984], "ground_truth": "When preparing 'Tomato Soup,' you should saut\u00e9 chopped onion and garlic in butter. Additionally, you should add a bay leaf during this step.", "images_list": ["tomato-soup-2_2"]} {"id": "RECIPE_1542", "question": "What wonderful techniques can I use to create a cake inspired by the Portal series that captures the spirit of gaming?", "provenance": [40985], "ground_truth": "Introduction: This Cake Really Is a Lie. I knew I had to do something special for my husband's birthday. Since he\u2019s a gamer of the highest order, I wanted to make him something fun and...relevant to his interests. And since he just finished playing Portal 2, I had the perfect inspiration to draw from.\nIn the original Portal there is a recurring theme of a cake, used as a sort of reward, only under false pretenses. \u2018The cake is a lie\u2019.\nIn Portal 2, the most entertaining character is a round and goofy robot named Wheatley.\nSo I made a cake. A big, luscious chocolate cake\u2026or is it?!\nThe cake\u2026was a lie!\nMerely a wide cardboard tube I constructed, taped, added a 'lid' to, and frosted with ordinary tub frosting and left to dry overnight. The cherries are also real!\u00a0\nHere\u2019s the real cake. Hello, Wheatley!\nYes, it was sadly quite lumpy and used a heaping helping of artistic license, but after two full attempts I was just grateful to have a cake that remained spherical . Engineering challenges only gave me about an hour or so to wrap the fondant and decorate Wheatley before birthday celebrations began. The bottom half is actually styrofoam for stability, but the whole lot was frosted and covered in fondant as usual. The blue glowing eye? A battery-powered LED light set inside and covered with a melted mint hard candy!\nThe most important thing? Two days of technical difficulties and a major caketastrophe later, it was done! And frankly, delicious.\n(And just so you know my fondant attempts aren't always disastrous, I've included his previous year's birthday cake - an Xbox controller!)", "images_list": ["this-cake-really-is-a-lie_0"]} {"id": "RECIPE_1543", "question": "What materials and techniques were used to create the outer appearance of 'This Cake Really Is a Lie,' and kinds of cherries were used?", "provenance": [40985], "ground_truth": "To create the outer appearance of 'This Cake Really Is a Lie,' a wide cardboard tube was constructed, taped, given a 'lid,' and then frosted with ordinary tub frosting. Real cherries were used.", "images_list": ["this-cake-really-is-a-lie_0"]} {"id": "RECIPE_1544", "question": "What\u2019s the creative process behind transforming leftovers into delicious edible art?", "provenance": [40986], "ground_truth": "Introduction: Laser Your Leftovers!. Here's how to recycle your food and create edible art!\nAfter a catered TechShop event, I was inspired by the uneaten crackers, cookies, brownies, vegetables etc.\u00a0\nHere's how you can do the same! Step 1: Your Materials. Only use what you have!\nAnd most importantly: Don't rule out a particular food because you think it won't work!\nI used these platters of catered food:\nand some inspiration from Makezine:\u00a0http://blog.makezine.com/2007/08/30/how-to-laser-cut-and-cook/ Step 2: Your Tools. The lasercutter is super simple to use. I learned by taking TechShop's Laser Cutter SBU!\u00a0\nThe machine I used is an\u00a0Epilog Helix 45W CO2 Laser which can cut designs up to 24\"x18\".\nHere's a link to all of TechShop's classes: http://www.techshop.ws/take_classes.html?storeId=4 Step 3: The Cutting Process. Important things to consider with leftovers:\n1. Place your food on a plate or piece of paper\n2. Consider DPI, speed, and pressure carefully! I played around with it to get the right setting.\n(for cheddar cheese I based by settings off of laser-etched chocolate:\u00a0300DPI,\u00a030% power,\u00a0100% speed)\n3. Scale of your image- make sure to adjust your print settings when you switch food!\n4. Alignment so your graphic fits nicely\n5. Timing and refrigeration...because nobody likes expired, inedible leftovers Step 4: Admire Your Work. ...with a post-work snack!\nHappy Lasercutting...\n-eef", "images_list": ["laser-your-leftovers_0", "laser-your-leftovers_1", "laser-your-leftovers_2", "laser-your-leftovers_3", "laser-your-leftovers_4"]} {"id": "RECIPE_1545", "question": "What are the key considerations for the cutting process when making 'Laser Your Leftovers'?", "provenance": [40986], "ground_truth": "When making 'Laser Your Leftovers', key considerations for the cutting process include placing food on a plate or piece of paper, carefully considering DPI, speed, and pressure, adjusting print settings based on the specific food type, ensuring proper alignment of your graphic, and being mindful of timing and refrigeration to avoid expired or inedible leftovers.", "images_list": ["laser-your-leftovers_3"]} {"id": "RECIPE_1546", "question": "What\u2019s the best way to create a delicious very berry parfait that\u2019s both quick and healthy?", "provenance": [40987], "ground_truth": "Introduction: Very Berry Parfait. Easy, quick, healthy snack with just a few ingredients. \u00a0My version is vegan, using vegan soy, almond or coconut nut milk yogurt, paired with my favorite vegan granola and lots of berries packed with antioxidants and vitamins. \u00a0\nPictured here, I used vanilla soy yogurt, apple/cinnamon/walnut granola, and fresh organic blueberries, raspberries, strawberries & blackberries. \u00a0You may use any flavor of yogurt, granola or berries or other fruit that you choose to use or have on hand.\nWash and prepare favorite fresh organic berries of choice- slice if necessary.\nLayer 1: In a clear cup. place a small amount of your favorite vegan granola in the bottom.\nLayer 2: Cover with vanilla soy, almond or coconut milk yogurt.\nLayer 3: Add berries of choice.\nRepeat until you run out of space or ingredients, whichever comes first.\nEnjoy!", "images_list": ["very-berry-parfait_0"]} {"id": "RECIPE_1547", "question": "In the 'Very Berry Parfait,' what is the first ingredient that you should layer at the bottom of a clear cup?", "provenance": [40987], "ground_truth": "In the 'Very Berry Parfait,' the first ingredient that you should layer at the bottom of a clear cup is a small amount of your favorite vegan granola.", "images_list": ["very-berry-parfait_0"]} {"id": "RECIPE_1548", "question": "How should you clean the knife after spreading peanut butter while making a peanut butter and jelly sandwich?", "provenance": [40988], "ground_truth": "To clean the knife after spreading peanut butter for a peanut butter and jelly sandwich, you should wipe off the excess peanut butter on the untouched slice of bread.", "images_list": ["peanut-butter-and-jelly-sandwich_4"]} {"id": "RECIPE_1549", "question": "What are the steps for mixing the butter, eggs, sugar, and vanilla together while making 'Classic Fudgy Chocolate Brownies'?", "provenance": [40989], "ground_truth": "To mix the ingredients for 'Classic Fudgy Chocolate Brownies,' you should use a spoon to stir the melted butter together with the eggs, sugar, and vanilla until well combined.", "images_list": ["classic-fudgy-chocolate-brownies_2"]} {"id": "RECIPE_1550", "question": "What\u2019s the best way to prepare delicious broccoli cheddar egg cups for a wholesome meal?", "provenance": [40990], "ground_truth": "Introduction: Broccoli Cheddar Egg Cups. Broccoli Cheddar Egg Cups combine broccoli, cheese, eggs, salt, pepper, and a splash of milk to make an easy breakfast, brunch, lunch, or even dinner! Step 1: The Ingredients:. 1 cup broccoli florets6 eggs3 tablespoons milk1 cup grated cheddar cheese1/4 teaspoon salt1/4 teaspoon pepperRead more ~ http://www.mindyscookingobsession.com/broccoli-cheddar-egg-cups/Visit my blog for more delicious recipes at Mindy's Cooking Obsession. Step 2: Instructions:. Preheat oven to 350\u00b0. Coat 12 muffin cups with cooking spray.Place broccoli in a small saucepan and blanch for 2 minutes. Rinse with cold water to stop the cooking process. Drain.In a medium bowl beat egg and milk. Stir in cheese, broccoli, salt and pepper. Divide between muffin cups and bake for 18-20 minutes or until eggs are set.Let cool 5 minutes, then loosen edges of each muffin with a knife, remove from muffin pan. Step 3: The Finished Dish:. ", "images_list": ["broccoli-cheddar-egg-cups_0", "broccoli-cheddar-egg-cups_2", "broccoli-cheddar-egg-cups_3"]} {"id": "RECIPE_1551", "question": "How should I prepare the broccoli for the Broccoli Cheddar Egg Cups before mixing it with the other ingredients?", "provenance": [40990], "ground_truth": "To prepare the broccoli for the Broccoli Cheddar Egg Cups, you should blanch it in a small saucepan for 2 minutes and then rinse it with cold water to stop the cooking process.", "images_list": ["broccoli-cheddar-egg-cups_2"]} {"id": "RECIPE_1552", "question": "What is the best way to prepare delicious carnitas tacos for a fun gathering?", "provenance": [40991], "ground_truth": "Introduction: Impossibly Easy Carnitas Tacos. Let's have a taco party!\u00a0 I'm going to show you how to make pretty much fool-proof carnitas tacos. They're impossibly easy to make, and they're perfect for a casual party, an outdoor picnic, or even while you're out car camping. You'll be the hit of the party, and it's not even hard to do.\u00a0 A note for purists: This isn't the definitive way to make carnitas tacos. In fact, it's kind of cheating because I use a crock pot instead of roasting a big piece of pork for many hours in the oven. It's also not as fatty as true, authentic carnitas, which traditionally uses lard. Yep, the hard stuff. I prefer doing it this way. It's no doubt much healthier.\u00a0 One more thing: This recipe is perfect for a party in the park. I've set up a camp stove with a cast iron pan on top on a picnic table and cooked carnitas tacos to order for both kids' soccer parties and adult boozefests.\u00a0 Wait... one more thing. I STRONGLY recommend using a cast iron pan for this. Otherwise, you won't get crispy carnitas.\u00a0 What you'll need to make 15-20 modest-sized tacos 3 pounds of country style pork ribs, blade roast, or pork butt 1 jalapeno pepper 1 anaheim chili or other pepper of your choice (optional) 3-4 cloves of garlic 1 large white onion 1 bunch cilantro 4-5 limes or lemons (I happened to have lemons but prefer limes) Salsa of your choice\u00a0 A big pack of small corn tortillas\u00a0 A large cast iron pan Optional ingredients\u00a0 Cumin, oregano, onion powder to season meat before cooking Radishes for garnish Step 1: Crack Open Your Crock Pot. First, get out your crock pot and toss your pork into it. Chop up your peppers, taking care to remove the seeds. Peel and roughly chop your garlic and toss it in the pot, too. If you have it, throw in 1/2 Tbsp each of cumin, oregano, and onion powder. The dry ingredients are optional, but if you have them I would recommend using them.\u00a0 Turn your crock pot on low and cook for 8-10 hours. I usually cook the meat the day before I actually want to eat carnitas tacos and just put it in the fridge once it has cooled. You'll see that this is not a problem and may even be preferable.\u00a0 Step 2: Prep, Shred, and Cook. \n When you're ready to cook your tacos, get yourself prepared so you can bang them out quickly. You want two things here: 1) a hot cast iron skillet that will retain heat and 2) partially shredded pork. Carefully break up your pork. It will already be falling aprt from the crock pot cooking, but since it's been sitting in the fridge all night, you can still keep some large pieces intact. Don't shred your pork too finely because you want some chunks of meat. Mmmm. Meat. \u00a0 Heat up your cast iron pan while you:\u00a0 Dice your white onion Chop up your cilantro Stack up some tortillas The actual cooking is easy. In your hot skillet (gas on high for a few minutes prior) pour 4-6 Tbsp. vegetable oil into your skillet. Using tongs, fill the bottom of your pan with a layer of partially shredded pork. Don't stir. Turn your heat down to medium and let it cook for a few minutes. Then, rearrange the meat so that you can crisp up the parts that aren't crisp. After a few minutes more, you should start heating up your tortillas, preferably in another pan or on an open flame.\u00a0 Step 3: Plate and Try Not to Eat Too Many!. The great thing about cooking these in a big cast-iron pan is that you can push crisped up meat to one side and add more meat as you go \u2014 serving from one side of the pan while replenishing crock-pot pork from the other. Cast iron holds its heat, so you won't need to worry about adjusting the temperature. Just stick to medium after you get going.\u00a0 It's important that you get some decent crispiness, so it's okay if the meat stays in the pan. It may dry out, but you will be adding salsa and citrus when serving, so don't worry too much about that.\u00a0 To serve, heat two tortillas per taco and lay them on a plate on top of each other. Place some carnitas on the tortillas, sprinkle with white onions and cilantro, and slap a spoon of top-notch salsa on each taco. Garnish with quartered radishes and lime or lemon slices.\u00a0 Repeat until everyone is happy.\u00a0", "images_list": ["impossibly-easy-carnitas-tacos_0", "impossibly-easy-carnitas-tacos_1", "impossibly-easy-carnitas-tacos_2", "impossibly-easy-carnitas-tacos_3"]} {"id": "RECIPE_1553", "question": "What ingredients should be added to the crock pot along with the pork for making 'Impossibly Easy Carnitas Tacos,' and how long should the mixture be cooked?", "provenance": [40991], "ground_truth": "To make 'Impossibly Easy Carnitas Tacos,' you should add chopped peppers, chopped garlic, and optional seasonings such as cumin, oregano, and onion powder to the crock pot along with the pork. It should be cooked on low for 8-10 hours.", "images_list": ["impossibly-easy-carnitas-tacos_1"]} {"id": "RECIPE_1554", "question": "What is the best way to prepare flavorful orange pork chops that are sure to impress?", "provenance": [40992], "ground_truth": "Introduction: Orange Pork Chops. This is my mom's orange pork chop recipe. :D They're one of my favorite things that she makes - they're kind of addictive, actually!\nI went home and visited for a week, and asked her to make them so I could watch and then recreate them when I came back to Oakland. Orange pork chops are pretty easy to make, and they've got loads of flavor.\u00a0 Step 1: Ingredients. \n\t\t4-6 breakfast pork chops (the nice thin ones)\n\t\t3 green onions, thinly sliced\n\t\tzest of one orange\n\t\tjuice of one orange (around 1/3 cup)\n\t\tbutter or oil\n\t\ta few tablespoons of teriyaki sauce\n\t\tfew pinches brown sugar\nIf you can only find the thicker loin chops, you can cut those in half so they're thinner. That's what I did.\u00a0 Step 2: Cook the Green Onions and Zest. Add a little butter (preferably butter, it is so good!) or oil to a pan and cook the green onions and zest until they start to get fragrant and soften. Add a teaspoon or two of teriyaki sauce at this point and stir it around.\nPull them out of the pan and pop them into a small bowl until later. Step 3: Brown the Pork Chops. Salt and pepper your pork chops and brown them quickly over medium-high heat. Because they're so thin, be careful with this part. You don't want to cook them too long. :D Step 4: Simmer the Pork Chops. Once the porkchops are brown, turn the heat down to low and pour in the orange juice. Add 1-2 tablespoons of teriyaki - just until it tastes good to you. Also add the green onion and orange zest back into the pan and a pinch or two of brown sugar if you'd like a little sweetness. (it's really good with brown sugar!)\nStir this all together and let it simmer for a while. It's best to do it with the lid cracked for 15-20 minutes.\nYou'll want to reduce the orange juice into a bit of a sauce, so keep simmering until it's as thick as you want. :)\nAnd there you go! Orange pork chops.\u00a0", "images_list": ["orange-pork-chops_0", "orange-pork-chops_1", "orange-pork-chops_2", "orange-pork-chops_3", "orange-pork-chops_4"]} {"id": "RECIPE_1555", "question": "In preparing 'Orange Pork Chops,' why should the green onions and orange zest be added back to the pan, and how long should the pork chops simmer?", "provenance": [40992], "ground_truth": "To make 'Orange Pork Chops,' adding the green onions and orange zest back to the pan can add a little sweetness if you like. The pork chops should simmer with the lid cracked for 15-20 minutes.", "images_list": ["orange-pork-chops_4"]} {"id": "RECIPE_1556", "question": "What is the best way to prepare delicious lemon poppy seed muffins that are perfectly fluffy and flavorful?", "provenance": [40993], "ground_truth": "Introduction: Lemon Poppy Seed Muffins. Lemon poppy seed muffins for your poppy!*from www.saveur.com Step 1: Gather Ingredients. To make delicious muffins, you will need:\n3 cups flour\n1 tbsp. baking powder\n\u00bd tsp. kosher salt\n1 cup plus 1 tbsp. sugar\n\u00be cup milk\n12 tbsp. unsalted butter, melted\n2 tbsp. poppy seeds\n3 eggs\nZest of 2 lemons Step 2: Get Baking!. First, heat oven to 375\u00b0. Then, line a 12-cup muffin tin with paper liners; set aside.\nWhisk together flour, baking powder, and salt in a large bowl, and set aside.\nWhisk together 1 cup sugar, milk, butter, poppy seeds, egg, and zest in a medium bowl.\nPour over dry ingredients, and stir until just combined.\nDivide batter evenly among muffin cups and sprinkle each with remaining sugar. Bake until golden brown, about 22 minutes.", "images_list": ["lemon-poppy-seed-muffins_0", "lemon-poppy-seed-muffins_1", "lemon-poppy-seed-muffins_2"]} {"id": "RECIPE_1557", "question": "What steps should you take after whisking together the dry ingredients when making 'Lemon Poppy Seed Muffins'?", "provenance": [40993], "ground_truth": "After whisking together the dry ingredients for 'Lemon Poppy Seed Muffins,' you should pour the wet ingredients over the dry ingredients and stir until just combined.", "images_list": ["lemon-poppy-seed-muffins_2"]} {"id": "RECIPE_1558", "question": "What is the overall process for creating a delightful chutney that can be enjoyed with an English ploughman's lunch?", "provenance": [40994], "ground_truth": "Introduction: Martha's Chutney. I've been making this chutney for years, to give as a Christmas gift to my relatives. It started as a recipe called Major Marshall's chutney in a preserving book published by the British Sugar Bureau in the 1970s. I have gradually changed it - less tomatoes and apples, different spices. I have always tried to cook it outdoors, because I hate the way it makes the whole house smell of vinegar. I used to cook it on a gas barbecue, though it tends to burn on the bottom of the pan if you aren't careful. Then this year I thought of cooking it in my slow cooker, out on the patio and plugged in to the lawnmower socket.Perfect for an English ploughman's lunch! Step 1: Ingredients. 700 g plums500 g cooking apples300 g tomatoes250 g onions120 g dates2 teaspoons salt1 clove garlic1 tablespoon whole spices (I used cinnamon, allspice, black pepper, chilli,cloves and star anise)60 g Demerara sugar60 g golden castor sugar120 g golden syrup425 ml white wine vinegar(You could use more sugar instead of golden syrup, or I think corn syrup would work) Step 2: Prepare the Fruit and Veg. Cover the tomatoes with boiling water, leave for 1 minute, then drain and cover with cold water. Skin the tomatoes and chop roughly.Stone the plums and cut into quarters.Peel, core and chop the apples.Skin and chop the onions.Use scissors to chop the dates roughly.Peel and crush the garlic.Tie the spices up in a piece of muslin (I used the net bag that the garlic came in). Step 3: Cook the Chutney. Put everything in the slow cooker and cook on high for about 8 hours, stirring halfway. Then take the lid off and continue cooking on high for another 2 hours or more, until the chutney is thick and there is no loose liquid. Stir occasionally .You can turn off the slow cooker and leave the chutney overnight, then cook more the next day - I had to do this because it wasn't ready by bedtime!(On the stove top, it will take 2 or 3 hours to cook on a low heat - you need to stir often or it will burn, especially towards the end) Step 4: Pot and Cover. Remove the bag of spices. Transfer the chutney to clean dry warm jars (heat them in a low oven for half an hour.). Cover immediately with vinegar-proof lids. Label and store in a cool dry place. Best left at least a month before eating as the flavour mellows. Keeps a year at least.", "images_list": ["marthas-chutney_0", "marthas-chutney_1", "marthas-chutney_2", "marthas-chutney_3", "marthas-chutney_4"]} {"id": "RECIPE_1559", "question": "What steps should I take to prepare the fruit and vegetables for making 'Martha's Chutney'?", "provenance": [40994], "ground_truth": "To prepare the fruit and vegetables for 'Martha's Chutney,' first cover the tomatoes with boiling water for 1 minute, then drain and cover them with cold water to easily remove their skins. Next, stone the plums and cut them into quarters, peel, core, and chop the apples, skin and chop the onions, use scissors to roughly chop the dates, and peel and crush the garlic. Lastly, tie the whole spices in a piece of muslin.", "images_list": ["marthas-chutney_2"]} {"id": "RECIPE_1560", "question": "What are the key steps to crafting a delicious turkey ball soup that highlights rich flavors?", "provenance": [40995], "ground_truth": "Introduction: Turkey Ball Soup. Konigsberger KlopseOriginally a German soup my Mom taught me...I just made an updated version and it is spectacular. Originally ground pork balls dropped into a boiling light broth, I had leftover turkey broth from Christmas - got a free range turkey and normally like to use every last part. I bought more ground turkey, added almond meal, and egg, leftover parsley pesto, ground fennel and liquid aminos. I also added 2 tablespoons of this kosher chicken broth I found. Awesome! Never be afraid to add more water. In the turkey stock I had first added 2 cloves of garlic, 5 sliced heirloom yellow carrots, 3 sliced stalks of celery and good splash of both white wine and white vinegar. Add a teaspoon of honey or agave also. After it's boiled vigorously for 20 minutes add 5-8 rolled turkey balls. Wait 2-5 minutes, fish them out and add the rest. Put the first balls back in. This is an unusual version of golden wedding soup also. I don't eat pork, and chicken or beef does not work as well. I suggest adding a squeeze of lemon, diced parsley and or spinach near the end also. I'm new at this so let me know if I need to clarify.", "images_list": ["turkey-ball-soup_0"]} {"id": "RECIPE_1561", "question": "For making 'Turkey Ball Soup,' what ingredients do you add to the turkey stock before boiling, and how long do you boil it before adding the turkey balls?", "provenance": [40995], "ground_truth": "To make 'Turkey Ball Soup,' you add 2 cloves of garlic, 5 sliced heirloom yellow carrots, 3 sliced stalks of celery, a good splash of both white wine and white vinegar, and a teaspoon of honey or agave to the turkey stock before boiling. You should boil the stock vigorously for 20 minutes before adding the turkey balls.", "images_list": ["turkey-ball-soup_0"]} {"id": "RECIPE_1562", "question": "What\u2019s the best way to prepare delicious apple chips that are easy to chew, even for those with braces?", "provenance": [40996], "ground_truth": "Introduction: Apple Chips. Having braces and eating apples don't mix well so I was absolutely crushed when I got my braces in and I couldn't eat any apples.\u00a0 I wanted to find a simple way that kids with braces could enjoy the delicious taste of apples yet not damage their braces.\nThe perfect solution to my problem was to make \"apple chips\", or just very thin slices of apple that are easy to chew even with braces. These apple chips have helped me overcome my fear of eating apples with braces, and they taste delicious!\u00a0 They are an extremely healthy snack that is perfect for snacks, appetizers, and picnics.\u00a0 The total calories for these apple chips is about 100 without any dips or flavoring.\nThis snack can also taste even better by dipping it in chocolate syrup or peanut butter.\u00a0 You can sprinkle cinnamon over your apple chips to make them taste even better!I was inspired to make this snack because....\n- I needed to find a way to continue my love of apples even though I had braces!\n- I wanted to eat a healthier snack while watching TV.\n- My mom said to eat the apples before they go bad!To make this snack, you will need....\n- An apple (preferably a big, red one)\n- A bowl\n- A fruit/ vegetable peeler\n- Cinnamon (optional)\n- Chocolate Syrup (optional)\n- Peanut Butter (optional)\nTo make this snack, peel the skin off of your apple and begin peeling the fruit of the apple making sure the \"chips\" fall into your bowl.\u00a0 Rotate the apple as you peel because you want to get as many chips as possible out of this apple.\u00a0 When you are done filling your bowl, you can begin eating them or you can enjoy them with a dip or topping.\u00a0 You can drizzle chocolate syrup over them as I did in the picture, or you can spread peanut butter over the chips.\u00a0\nI hope you enjoyed making your Apple Chips!", "images_list": ["apple-chips_0"]} {"id": "RECIPE_1563", "question": "What ingredients do I need to prepare delicious apple chips?", "provenance": [40996], "ground_truth": "To prepare delicious apple chips, you will need an apple (preferably a big, red one), a bowl, a fruit/vegetable peeler, and optional ingredients like cinnamon, chocolate syrup, and peanut butter.", "images_list": ["apple-chips_0"]} {"id": "RECIPE_1564", "question": "What is the best way to whip up a delicious bread pizza in just a few minutes?", "provenance": [40997], "ground_truth": "Introduction: Bread Pizza -- Quick Delight. Bread Pizza has always been a childhood delight, or teenage delight.Crispy toasted bread and a spread of all veggies, cheese and tomato sauce. This is a quick snack for kids when they wish to eat pizza and cant wait for long :) This microwave bread pizza would take not even ten minutes when you have the cheese grated and sauce ready on hand.. Yummmm..... Step 1: . Ingredients:\nBread slices- 5 to 6\n2 tsp melted unsalted butter\nonions -1 (finely chopped)\nTomato - 1 (finely chopped)\nCapsicum - 1(finely chopped)\nGrated cheese\nTomato ketchup / pizza sauce / marinara sauce\nSalt to taste\nPepper powder to sprinkle. Step 2: . Method:\nMix all the vegetables together with a pinch of salt.\nFresh bread slices can be used Or you can toast it with butter.\nHeat a pan with little butter. Toast the slices on one side till its crispy.\nRemove and spread a tsp of tomato ketchup on it.\nAdd over the bread, 2tbsp of mixed vegetables.. sprinkle the generous helping of grated cheese on it.\nTransfer everything to a microwave plate n cook for 3 minutes in high temperature..till all the cheese gets melted.\nRemove the slices from the micro oven and sprinkle wee bit of pepper powder.\nTop it with some tomato ketchup. You could even make a nice smilie face on it to make it more attractive to your little ones.\nServe with any fresh juice for a perfect and healthy breakfast.\nI am sure Kids will definitely love it...Yummmm....", "images_list": ["bread-pizza-quick-delight_0", "bread-pizza-quick-delight_1", "bread-pizza-quick-delight_2"]} {"id": "RECIPE_1565", "question": "After toasting the bread slices for the 'Bread Pizza -- Quick Delight,' what steps should be taken to prepare the toppings?", "provenance": [40997], "ground_truth": "After toasting the bread slices, you should remove them and spread a teaspoon of tomato ketchup on each slice. Next, add 2 tablespoons of mixed vegetables over the ketchup and sprinkle a generous helping of grated cheese on top.", "images_list": ["bread-pizza-quick-delight_2"]} {"id": "RECIPE_1566", "question": "What\u2019s the best way to prepare grilled personal pizzas that will impress everyone at the table?", "provenance": [40998], "ground_truth": "Introduction: Grilled Personal Pizzas. Make pizza easily at home - better than ordering pizza. Also good for when you want to bake pizza but it's too hot to put the oven at 500 degrees. You'll need pizza dough and pizza toppings. And a grill. You can use your own pizza dough recipe. I'll post an instructable on pizza dough soon maybe. Step 1: Cook the Crust. First we need to grill the crust. So start your grill. Once it's hot, turn to medium heat. Take your dough and roll it out about the size of a dinner plate. Put on the grill for 1-3\u00a0min\u00a0over direct medium heat, until it's crisp and brown, but not burnt. If it's getting burnt, take it off. Pull it onto a plate with a pair of tongs or a fork so the uncooked side is down. Or, if you have a wooden pizza peel (dusted with cornmeal), pull it onto that instead. Step 2: Top It Off. Put sauce and toppings on the crust (the already cooked side should be up). I put on a variety, but it's up to you. Possibilities: - sauce - cheese (mozzarella or Parmesan) - pepperoni - pepper - mushroom - onion - olives - garlic - pesto - tomato - spinach - anchovies? Slide the pizza off the plate and back onto the grill over same heat and grill until cheese is melting and toppings look tasty and delicious and cooked, probably about 3-5 minutes more. Slide off grill onto plate. If you want, make your own mozzarella to put on the pizza - see Homemade Simple Mozzarella\u00a0on instructables. Don't forget to turn off the grill. I usually forget. Step 3: Eat. Once it's cooled off, cut into slices with a chef's knife and eat while warm!", "images_list": ["grilled-personal-pizzas_0", "grilled-personal-pizzas_1", "grilled-personal-pizzas_2", "grilled-personal-pizzas_3"]} {"id": "RECIPE_1567", "question": "For making 'Grilled Personal Pizzas,' how long should I grill the pizza crust, and how can I determine when it is ready?", "provenance": [40998], "ground_truth": "To make 'Grilled Personal Pizzas,' you should grill the pizza crust for 1-3 minutes over direct medium heat. The crust is ready when it is crisp and brown, but not burnt.", "images_list": ["grilled-personal-pizzas_1"]} {"id": "RECIPE_1568", "question": "How should I melt the chocolate for 'Bite Sized S'mores' to ensure it doesn't burn?", "provenance": [40999], "ground_truth": "To melt the chocolate for 'Bite Sized S'mores,' place it in a bowl and microwave it for a minute, stopping every fifteen seconds to whisk with a fork. This technique helps prevent the chocolate from burning and allows for even melting.", "images_list": ["bite-sized-smores_3"]} {"id": "RECIPE_1569", "question": "What\u2019s the best way to prepare a delightful persimmon cheesecake with a graham cracker crust?", "provenance": [41000], "ground_truth": "Introduction: Persimmon Cheesecake. It's Thanksgiving time!\nIt's also Persimmon tree ripening time. \u00a0\nWho is ready for a delicious graham cracker crusted vanilla ice cream topped persimmon cheesecake? \u00a0\nIngredients:\n1 box of graham crackers - some for munching and 2 cups for the crust\n1/3 cup brown sugar\n3 tablespoons melted butter\n2 cups pureed persimmons\n3 (8 ounce) packages cream cheese, softened\n1 1/4 cups white sugar\n3/4 cup sour cream\n1/4 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n6 eggs\n1 1/4 cups sour cream\n3 tablespoons white sugar\n1 teaspoon vanilla extract Step 1: Choose Your Fruit Wisely. Time to talk Persimmon basics. There are 2 types Hachiya and Fuyu. \u00a0The Fuyu's are rounder and somewhat smaller than Hachiya's. \u00a0Also, you can eat Fuyu's directly from the tree. \u00a0The Hachiya's are stringent and need to be cooked in order to be eaten. \u00a0\nWhen Picking Hachiya's off the tree, you also need to choose the right ones. \u00a0You want to look for ones that are soft, almost mushy like. \u00a0\nClass is over it's time to get to work. \u00a0 Step 2: Step 1 - Making the Crust. The first thing that needs to happen is making the crust. \u00a0back in my non-vegetarian days, I used to love pounding chicken cutlets to make Chicken Parm just like grandma used to.....Today, I had the chance to break up the graham crackers into little bits....This part was so easy to do that I will never again buy a store-bought crust.\nPreheat oven to 325 degrees F (165 degrees C).\nbreak-up the graham crackers until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan. \u00a0 i actually am making four mini pies to share at different times with different people...\nBake in the preheated oven for 12 minutes. Set aside to cool completely. Step 3: Step 2 - Making the Batter. this all happens in the food processor...Check out this batter.\nCombine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. \u00a0 Feel free to add some of your other favorite spices.\nBlend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.\nBake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes. \u00a0You can up the temperature to 300 to cut down on the baking time. \u00a0\nThey \u00a0should come out of the oven nice and fluffy... Step 4: Step 3 - Topping & Eat. Here's where you can really take this recipe and add your own personal pizazz. \u00a0You can add whatever toppings you like. \u00a0Making a hot chocolate sauce, maybe a warm cherry compote with vanilla. \u00a0The list goes on, \u00a0My mother-in-law happened to have some breyer's vanilla Ice cream in her freezer and that's what I used.\u00a0\nAlso, I have a recipe below that will make a delicious topping\nWhile the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.\n\u00a0", "images_list": []} {"id": "RECIPE_1570", "question": "What kinds of persimmons are mentioned in the recipe and what's their differences?", "provenance": [41000], "ground_truth": "There are 2 types of persimmons mentioned in the recipe called Hachiya and Fuyu.\u00a0The Fuyu's are rounder and somewhat smaller than Hachiya's.", "images_list": []} {"id": "RECIPE_1571", "question": "What\u2019s the best way to elevate inexpensive balsamic vinegar for a richer flavor?", "provenance": [41001], "ground_truth": "Introduction: Kick Up Cheap Balsamic Vinegar a Few Notches Using This Technique . My son and his wife stayed with us for a few months last summer. We were remodeling our home and spent a lot of time outdoors so she offered to do all the cooking. It was quite a treat for me because she taught me some of her techniques and I got a break from cooking. She made a fantastic salad dressing using balsamic vinegar and it was then, that I realized I wanted to add it to my grocery list. After they left I purchased a bottle at the store not knowing the less expensive brands don't measure up to the more pricey ones. This experience forced me to find out what makes a good balsamic vinegar and find one in my home town. After I purchased this bottle, I was looking through my refrigerator to see what I needed to add to my grocery list and was delighted to find a tiny bottle of balsamic vinegar that had a few drops left in it. I knew my kids left it here. After carefully reading the label I could see why it was so good. The recent contest inspired me to make an instructable on balsamic vinegar and that is how I discovered this secret technique or so I thought. More on that later. Follow through and I will share what I have learned during this adventure and how to make a better tasting balsamic vinegar using the less expensive brands. Step 1: Balsamic Vinegar. I did a little research about balsamic vinegar because I wanted to purchase a good brand that I could afford. I learned that a lot of the cheaper brands have a large water content and a long list of ingredients. I also learned that the better brands usually list where they were bottled, how long the bottle was aged, what type of grapes where used and if I recall, the region where the grapes were grown. The better brands usually have a thicker consistency more like a light syrup that will stay put when dribbled onto a plate. I purchased a couple bottles but they did not have the really good flavor that was in the small bottle that my daughter -in-law left here. The bottle above had two ingredients Red wine vinegar and grape musts. It was aged 4 years in wood. With that said: I would like to mention that I have changed my cooking habits, like many of you, for the past ten years or so, mainly because of the long list of ingredients on the packaging labels. A couple of days ago I read an article on Yahoo news about an interview with Campbell's Soup CEO. Hey everyone they are paying attention to the consumers buying habits and have plans to change in the next couple of years. No GMO's, food coloring or high corn syrup and let's hope other companies will follow. Anyway . . . .here is how I discovered the technique I will be sharing: I decided to make a bottle of chocolate balsamic vinegar and cooked the balsamic vinegar over the stove to make it thicker. I discovered that cooking it gave it a richer flavor and creamier texture. I thought I was on to something. Well, as it turns out; I was making a vinegar reduction. I have to chuckle about that; I always say knowledge is power. I did not take pictures of the balsamic vinegar before I cooked it; but it had a very runny texture, much lighter appearance and the flavor was just not there. There were just enough drops left in the tiny bottle of good stuff to compare it to. The one on the left was the reduction and the one on the right was the good stuff. The reduction did not make the less expensive mixture equal to the good stuff, but it tasted a whole lot better and might pass off as a good middle priced brand. I will be using this method in the future by adding herbs and seasonings and make some homemade versions. Let's get cooking . . . Step 2: Ingredients . You will appreciate the short list.Ingredients and utensils: 1 bottle of inexpensive balsamic vinegar.A non-reactive heavy bottomed sauce pan; preferably stainless or something light in color so you can view the color changes of the liquid , large spoon or heat proof spatula,funnel, and hot pad or towel.Patience and overhead vent or open the window. The vinegar cooking will smell very strong.Save the bottle and lid to store the balsamic vinegar. Step 3: Cook. Set the timer for 20 minutes and cook over medium low heat stirring frequently and watching closely to prevent the balsamic vinaigrette from burning.While your waiting sterilize the bottle and lid. You will know when it is ready when the back of the spoon has a light coating and the vinegar has been reduced to about half.Remove from the heat. Step 4: Cool. Place the hot pan on a towel or hot pad to cool for several minutes.Using the funnel pour the mixture into the sterilized bottle and put the lid back on. As you can see there is only about a half of a bottle left.I didn't actually start with a whole bottle because I had already used some of it for other recipes. Step 5: Sunshiine's Final Thoughts. We liked the newer version of the balsamic and I have been using it on vegetables and tomatoes from our garden, and fresh strawberries. It inspired me to made an olive oil ice cream that was screaming for balsamic vinegar. This method is a great way to experiment with a new recipe before using the more pricey brands. I hope you try this method on the next bottle you purchase. The more you know has become my moto. Instructables has a way of making sure we all learn something here.I wish to thank contributors for making instructables what it is today. Thanks so much for stopping by and do have a safe and happy summer.sunshiine~", "images_list": ["kick-up-cheap-balsamic-vinegar-a-few-notches-using_0", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_1", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_2", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_3", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_4", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_5"]} {"id": "RECIPE_1572", "question": "For making 'Kick Up Cheap Balsamic Vinegar a Few Notches Using This Technique,' how long should I cook the balsamic vinegar and what must I do to ensure it doesn't burn?", "provenance": [41001], "ground_truth": "To make 'Kick Up Cheap Balsamic Vinegar a Few Notches Using This Technique,' you should cook the balsamic vinegar for 20 minutes over medium low heat, and to ensure it doesn't burn, stir frequently and watch closely.", "images_list": ["kick-up-cheap-balsamic-vinegar-a-few-notches-using_3"]} {"id": "RECIPE_1573", "question": "What are the ingredients and their quantities needed to make the buns for 'Purgatory Burgers'?", "provenance": [41002], "ground_truth": "To make the buns for 'Purgatory Burgers,' you'll need 250 grams (one and a quarter cups) of flour, one teaspoon of dry yeast, 125 ml (half a cup) of warm water, one and a half tablespoons of sugar, half a teaspoon of salt, one teaspoon of medicinal charcoal (2.5 grams), and two tablespoons of apple juice (or water).", "images_list": ["purgatory-burgers_2"]} {"id": "RECIPE_1574", "question": "What's the best way to create a delightful edible 8-bit heart using Starburst candies?", "provenance": [41003], "ground_truth": "Introduction: Edible 8-bit Heart. In this instructable I will show you how to make an edible 8-bit heart sure to please any video game fan or candy fan, out of just one 14 oz bag of starburst candy and a hot glue gun.Materials/ Tools needed:One 14oz bag of Starburst candies, FaveReds are preferred due to the pink/red color palette.Hot glue gun Step 1: Getting Ready.. I think it is best to begin by Knolling all of your candy into columns. You may want to skip this step if you just want to make a quick heart that has no color scheme. You will need a total of 68 starburst for the heart so you will have extras, but don't eat any just yet. Step 2: Making the Cubes. Your first gluing task will be to create 34 \"cubes\" by gluing two starburst together on the broad sides. I put cubes in quotation, because they are not quite perfect cubes, although they are very close. You can choose to glue your starburst in a pattern as you make cubes, or you can glue them randomly. Step 3: Arranging the Cubes Into a Heart. As you make the cubes it is helpful to begin arranging them in a heart formation as you go. The above template should just be used for the general shape. It is very random as to what colors you will get in a bag of starburst. I suggest improvising and trying to make a pattern based on the colors you get. Step 4: Glue the Cubes Into Columns, Glue the Columns Into a Heart.. After you make the cubes begin by gluing columns of cubes together. I find it best to hold the cubes on a flat surface while gluing them to make sure the columns are straight. Step 5: Clean Off the Hot Glue Webs and Enjoy!. Should be self explanatory, no one wants a heart covered in hot glue webs. After cleaning you are done!", "images_list": ["edible-8-bit-heart_0", "edible-8-bit-heart_1", "edible-8-bit-heart_3", "edible-8-bit-heart_4"]} {"id": "RECIPE_1575", "question": "After creating the cubes for the 'edible-8-bit-heart,' what steps should you follow to start forming the heart shape?", "provenance": [41003], "ground_truth": "After creating the cubes for the 'edible-8-bit-heart,' you should begin gluing columns of cubes together. It is best to hold the cubes on a flat surface while gluing them to ensure the columns are straight.", "images_list": ["edible-8-bit-heart_4"]} {"id": "RECIPE_1576", "question": "What\u2019s the best way to create a delicious cinnamon apple crumb pie from scratch?", "provenance": [41004], "ground_truth": "Introduction: Cinnamon Apple Crumb Pie. Pie Crust Ingredients 2 cups flour 1 teaspoon salt 2/3 cup chilled butter 1/2 cup water Pie Filling Ingredients 7 medium apples (I like the tartness of granny smith) 1/2 cup sugar (I do 1/4 cup brown and 1/4 cup granulated) 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt Lemon juice (optional) Crumb Topping Ingredients 3/4 cup brown sugar 3/4 cup flour 1/2 teaspoon ground nutmeg 1/2 teaspoon cinnamon 1/3 cup chilled butter I sometimes add a handful of oats or nuts as well Step 1: Make Pie Crust. Pie Crust Ingredients 2 cups flour 1 teaspoon salt 2/3 cup chilled butter 1/2 cup water Pie Crust Recipe Preheat oven to 350 degrees Mix together flour and salt Cut butter into mixture until coarse crumbs form Add water 1 tablespoon at a time and continue to knead until dough forms Do\u00a0not over work the dough. \u00a0Once a ball forms let it chill in the fridge for 30 minutes Roll out dough into a circle and place in pie pan. \u00a0Cut excess dough off from around the edges. \u00a0Pie border techniques can be found here. Blind bake \u00a0for 8-10 minutes by lining the pie tin with parchment or foil\u00a0and weighing down with dried beans or rice (see example here) This pie is usually fine if you put the filling into a raw pie crust and bake if you put foil around the edges of the pie pan. Step 2: Make Apple Filling. Pie Filling Ingredients 7 medium apples (I like the tartness of granny smith) 1/2 cup sugar (I do 1/4 cup brown and 1/4 cup granulated) 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 tablespoon lemon juice (optional) Pie Filling Recipe Peel, core and chop apples Combine all filling ingredients Let sit for 5 minutes and drain syrup from the bottom Step 3: Make Crumb Topping. Crumb Topping Ingredients 3/4 cup brown sugar 3/4 cup flour 1/2 teaspoon ground nutmeg 1/2 teaspoon cinnamon 1/3 cup chilled butter I sometimes add a handful of\u00a0oats or nuts as well Crumb Topping Recipe Mix together all topping ingredients except for the butter Cut butter into crumb mixture and mix until coarse crumbs form (I use my hands for this). \u00a0Add more flour it mixture is too gooey. Add the crumb mixture on top of the apple filling Step 4: Bake Pie. Bake pie for 40-45 minutes at 400 degrees, until apples are tender.", "images_list": ["cinnamon-apple-crumb-pie_0", "cinnamon-apple-crumb-pie_1", "cinnamon-apple-crumb-pie_2", "cinnamon-apple-crumb-pie_3", "cinnamon-apple-crumb-pie_4"]} {"id": "RECIPE_1577", "question": "What steps should I follow after peeling, coring, and chopping the apples for my Cinnamon Apple Crumb Pie?", "provenance": [41004], "ground_truth": "After peeling, coring, and chopping the apples for my Cinnamon Apple Crumb Pie, I should combine all the filling ingredients and let them sit for 5 minutes to allow the syrup to drain from the bottom.", "images_list": ["cinnamon-apple-crumb-pie_2"]} {"id": "RECIPE_1578", "question": "What is the best way to create homemade butter from whipping cream?", "provenance": [41005], "ground_truth": "Introduction: How to Make Butter. Step 1: . Get whipping cream Step 2: . Get a jar Step 3: . Pour whipping cream in the jar and shake vigorously for ten minutes or until there is a blob of butter and some excess liquid strain the liquid and put butter in container for serving Step 4: . Now you have butter for storage put lid on container and store in fridge", "images_list": ["how-to-make-butter-3_0", "how-to-make-butter-3_1", "how-to-make-butter-3_2", "how-to-make-butter-3_3", "how-to-make-butter-3_4"]} {"id": "RECIPE_1579", "question": "After pouring whipping cream into the jar and shaking it for ten minutes while making butter, what should you do once you see a blob of butter forming?", "provenance": [41005], "ground_truth": "After pouring whipping cream into the jar and shaking it vigorously for ten minutes until a blob of butter forms, you should strain the excess liquid and then transfer the butter into a container for serving.", "images_list": ["how-to-make-butter-3_3"]} {"id": "RECIPE_1580", "question": "What\u2019s the best way to create delightful cocoa snowflake cookies that are perfect for the holiday season?", "provenance": [41006], "ground_truth": "Introduction: Cocoa Snowflakes. This recipe from Penzeys, of which I'm a regular customer, makes delicious, bite-sized chewy brownie cookies with a pretty, lacy snowflakes top, perfect for snow season and the Holidays.INGREDIENTS 1 Cup all purpose flour 1 tsp. baking powder 1/4 tsp. salt 5 TB. butter 6 TB. NATURAL COCOA POWDER 1 Cup sugar 1 tsp. PURE VANILLA EXTRACT 2 large eggs 1 Cup finely chopped nuts (optional) (I cheated, I didn't chop, I used Coffee Grinder to grind the nuts) 1/2 Cup powdered sugar (for rolling cookies in)Makes 48Directions adapted from Penzeys and somewhat simplified by me are in following steps: Step 1: Dry Ingredients. In a bowl, sift flour, baking powder and salt, set aside. Step 2: Prepare the Dough. In a mixing bowl that can be warmed, melt the butter over low heat or water bath.Add COCOA POWDER, blend well with a fork or a small whisk until smooth. Stir in sugar until combined (it will be dark brown at this point). Add PURE VANILLA EXTRACT, mix well.Add eggs one at a time, stirring well after each addition. Add flour mixture, mix well with a hand mixer.Grind and add nuts if desired, mix well. Divide the dough into 4 equal parts.Wrap the dough with individual plastic wrap, refrigerate until chilled (at least 2 hours, better overnight). The dough never gets really stiff, but it won't roll into nice balls if it's warm. Step 3: Roll the Balls. Preheat oven to 400F.Line a cookie sheet with parchment paper (Don't use cooking spray/grease or the bottom of the cookie can get burnt).Take only 1 part of the dough out of refrigerator to work with.Pinch off a hunk of dough enough to make a 3/4\" ball, then roll it into a ball, it's really easy, takes only a second. Then roll the ball in powdered sugar, be generous with the powdered sugar for a good snowflakes effect. I used a spoon to roll the balls in the sugar. Roll each part of the dough into 12 balls.Place the sugar coated balls onto the lined cookie sheet, 2\" apart. Step 4: Bake and Enjoy. Bake cookies for 8 minutes at 400\u00b0, be ready to be delighted by the beauty of the snowflakes effect.Let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture.Enjoy! As a matter of fact, I just walked to my cookie jar and ate two of it.Please vote for the Snow Contest once it was accepted. ", "images_list": ["cocoa-snowflakes_0", "cocoa-snowflakes_1", "cocoa-snowflakes_2", "cocoa-snowflakes_3", "cocoa-snowflakes_4"]} {"id": "RECIPE_1581", "question": "What is the recommended method for preparing the dough for 'Cocoa Snowflakes' before chilling it?", "provenance": [41006], "ground_truth": "The recommended method for preparing the dough for 'Cocoa Snowflakes' involves melting the butter, mixing in cocoa powder, sugar, vanilla extract, and eggs, then incorporating the flour mixture. After mixing well, divide the dough into 4 equal parts, wrap them in plastic wrap, and refrigerate for at least 2 hours, preferably overnight.", "images_list": ["cocoa-snowflakes_2"]} {"id": "RECIPE_1582", "question": "What is the process for crafting a sculpted Hellboy cake, and what key techniques should I employ?", "provenance": [41007], "ground_truth": "Introduction: How to Make a Sculpted Hellboy Cake. Hello everyone!\nThis is the cake I made for my first cake show competition. It was for That Takes The Cake 2011 in Austin, TX. I've onyl been making cakes since August 2010 and this is still just a hobby for me until I get the funds to get everything I need to start up a business and I'm self-taught so I'm super happy that I even placed in the top 10 at the show. I came in 8th!\nI had a lot of issues and mistakes but I learned a lot and am now planning and starting my next sculpted cake for a show at the end of April.\nThe theme for the Showcake category at That Takes The Cake was Super Heroes and Villains from comics, books, movies and TV. I chose to make Hellboy because I love Mike Mignola's work, as well as the movies and loved Ron Perlmann as Hellboy.\nDepending on your artistic skill, this could be hard or easy. Towards the end of this cake I didn't get as many photos, as I was behind on time, but I hope this Instructable can at least give you the basics on how to make this!\nThe head and arms are rice cereal treats and the rest is Devil's Food cake (felt that was\u00a0fitting for Hellboy)\u00a0covered in fondant and then detailed and hand painted with gel food colors. One of my mistakes was hand painting the skin and base. I hadn't yet learned to use the airbrush I recently bought and was out of time so I hand painted it and it came out really splotchy, with brush marks and was way too wet and shiny for way too long. I would definitely recommend using an airbrush! Although the texture was great for the coat.\nI also didn't build up the shoulders and I should have, as once the heavy fondant was on they shrunk in. Also didn't use enough support dowels and separators inbetween every few layers so his body started to settle and compress down with the weight of the cake (this is the biggest cake I've ever made, learned a lot!) but his head and top of shoulders were made out of the rice cereal treats and stayed up on the supports, so he eventually came apart, starting even before judging. The 4 hour drive to the show I think hurried the process along.\nHere's a list of general supplies I used to make the cake:\n\u2022 Cake pans for baking the cakes. I used a quarter sheet pan for all of the cake.\n\u2022 General cake decorating supplies: Mixer, spatulas, turn-table, carving/clay/fondant/gumpaste tools, matt to roll fondant on, fondant rolling pin, gel food colors, knife, cake leveler, toothpicks, food-safe paintbrushes, small containers to mix food color \"paints\" in, tape, cake support dowels, etc.\n\u2022 Ingredients to make cakes, buttercream icing, fondant and to mix food colors with (you will mix the food colorings with something like vodka or clear vanilla extract, not water.)\nI had to make a wooden base to support such a heavy cake so I've shown that in this Instructable too. I used two 24\" x 24\" x 1/2\" plywood pieces, and a larger wooden dowel and wood screw and then a pack of wooden cabinet knobs as the feet, so that it would be easier to get fingers under the heavy cake and board.\nHere's the link to the alterations made to a box cake mix to make it a little stronger to better support sculpting. I altered this recipe a little, adding an extra egg and an extra half cup of flour.\nhttp://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe\nHere's the link to how to make the marshmallow fondant, which is pretty yummy, although very sweet! Pre-made fondant can be bought if you do not want to make the marshmallow fondant but beware that some of the pre-made doesn't taste very appetizing. Two brands that do taste good are Satin Ice and Fondx. I've used the Wilton once before and it's not too great tasting.\nhttp://www.wilton.com/forums/messageview.cfm?catid=7&threadid=137541&FTVAR_MSGDBTABLE=\nHere's a simple recipe for the buttercream icing, a 2 lb batch. This uses shortening in place of butter. I'm in Texas and butter doesn't hold up as well. If you don't have a stand mixer or don't want to make your own icing you can buy some pre-made.\nIngredients:\n2 Cups Shortening\n2 lb bag Powdered Cane Sugar (or approx. 8 Cups)\n4 TBSP Meringue Powder\n2 tsp Vanilla Extract (use clear vanilla if you want your icing to be white)\n2 tsp Butter Flavor (use clear flavor if you want your icing to be white)\n1 tsp Almond Extract\nWater\nDirections:\nSift together powdered sugar and meringue powder into large bowl. Set aside.\nMix the flavor extracts together in a measuring cup. Add enough water to the mixture to bring the amount to 1/2 a cup. Put this into a mixer bowl with the shortening.\nAdd about 1/4th of the sifted powdered sugar/meringue powder mixture to the shortening and flavors in the mixer bowl. Beat on a slow speed with the paddle beater and the slowly incorporate the rest of the powdered sugar mix into the mixer bowl as it's slowly mixing. Once it's all in there I usually turn it up a notch in speed for about 1 1/2 - 2 minutes. Then it's done!\nKeep it covered until you are ready to use it, as it will \"crust\" over if you are not ready to use it and leave it uncovered to the air. Step 1: Making the Base. To make the base to support such a heavy cake, I used two pieces of 24\" x 24\" x 1\" plywood. I rounded off the edges of both boards, rounding the front edges more. The display table at the show was rounds so I wanted the base to be rounded off. I then glued them together with wood glue and nailed them together.\nYou can see an extra strip\u00a0I added on the back egde. That was to be for some elements that I had to omit due to time constraints so that can be ignored. :)\nOnce it was together, I sanded it all down. Then I drilled a hole in the center where I wanted my main support dowel to be, the same size as the wood screw shaft, but smaller than the screw head. For this support dowel I chose a 1/2\" dowel, 24\" long since the minimum height for the competition was 24\". I made a small hole in one end with a small drill bit. Then I pushed my wood screw through the hole in the base from the bottom and screwed on the support dowel.\nOnce done I added some plain wooden cabinet knobs I found at Walmart that came in a pack of ten. I drilled small holes in the base where I wanted the feet to be and then attached them with wood screws. Step 2: Covering the Base With Fondant. Next I made a large batch of the fondant and covered the base with it.\nAfter making the fondant and setting it aside, all wrapped up so it wouldn't dry out, I brushed on a layer of piping gel to the top of the base and sides and about an inch over the\u00a0edge on the bottom. This gives something for the fondant to stick to.\nI rolled out the fondant and layered it on the base in several pieces, as I couldn't roll a big enough piece to cover the whole thing in one piece. This was OK though since I was going to cover over the seams where the pieces met.\nAfter this was done I rolled out the rest of the fondant and cut random tapering, curving strips and layered them on top of the fondant covered base, radiating out from the center support, mostly in front. These fondant pieces were \"glued\" to the fondant on the base by brushing some water on the backs of them before putting them down on the base. Step 3: Stacking and Carving the Cakes. Before I stacked the cakes on the base, I covered the base with plastic wrap, leaving a rectangle of space around the dowel uncovered, so that I could apply icing there before stacking the cakes so that they would stick to the base. The reason I covered the base is so that when I was carving the cake, covering it with icing and fondant, the fondant bas wouldn't get messed up by cake crumbs and icing.\nI stacked the cakes, with buttercream in between the cakes. Every 4 cakes I would insert smaller dowels, cut to the same height of the top of the top layer cake, then cut down a carboard cake board, cover it with wrap, and place it on top of the doweled cake, to help support it. I should have done this better, and with every two cakes instead of every four, and used slightly bigger and thicker cardboard. Perhaps using hot glue to glue a few cardboard cake boards together. Still learning about cake support and this was definitely a learning experience!\nI ended up using 10 quarter sheet cakes. I also was trying to use up all the leftover icing I had made from my cake decorating class so that's why it's multi-colored. :)\nNext I shaped the stacked cakes a little with a knife. I had tons of Hellboy reference photos printed out and layed on the counters so I could look at them easily. Step 4: Shaping and Adding the Head and Arms. Next I made a triple batch of rice cereal treats, using the recipe on the Rice Krispies box (also on their website) and used them to shape his head and arms.\nDidn't get photos of this process as while doing it my hands were lightly coated with Crisco so that the treats wouldn't stick to my hands and I didn't have time to keep stopping and washing off my hands to take photos. :( I was running behind!\nI formed the pieces around the smaller cake dowels, with parts of the dowels sticking out so I could push them in to the cake when attaching them.\nAgain I had photos all around me while doing this for easy reference. Step 5: Covering the Cake With Icing & Fondant. Next I covered the cake and cereal treat with buttercream icing. That gives the fondant something to stick too and helps get smoother coverage, a little \"padding.\"\nAfter covering with icing I rolled out fondant to start covering. Again, here's where the Instructable kind of ends, as by this time I was way behind and needed to finish so we could make the 4 hour drive to the show.\nI covered it in pieces. Working \"background to foreground.\"\nFirst I covered all the showing skin areas and head (minus the sideburns and the horns)\u00a0and sculpted and detailed them along the way before they dried out too much. I had made hollows for the eyes and\u00a0after it was covered added the\u00a0eyeball and eyelids separately.\nNext I did the pants, then belt and horseshoe and rosary.\nNext was the lower portion of the coat, then the sleeves, then the upper portion of the coat.\nLast was to add the ears,\u00a0the sideburns of the hair and horns.\nI used gumpaste/fondant tools for all the detail.\nAfter it was finished I painted it with Wilton food colors mixed with vodka. you can use either vodka, clear vanilla or other clear flavor extracts, or other clear alcohol to mix the colors with. Water makes fondant gummy and too much will ruin it so you want to use water as glue and alcohol to paint with, as it will evaporate, leaving behind the color and not ruining the fondant.\nAfter the show was over I kept the base, to reuse, and the head since it was rice cereal treats. I took some better photos of the head after I got home. Still splotchy but dry at least!", "images_list": ["how-to-make-a-sculpted-hellboy-cake_0", "how-to-make-a-sculpted-hellboy-cake_1", "how-to-make-a-sculpted-hellboy-cake_2", "how-to-make-a-sculpted-hellboy-cake_3", "how-to-make-a-sculpted-hellboy-cake_4", "how-to-make-a-sculpted-hellboy-cake_5"]} {"id": "RECIPE_1583", "question": "What steps should you take to prepare the base before stacking the cakes for the sculpted Hellboy cake?", "provenance": [41007], "ground_truth": "Before stacking the cakes for the sculpted Hellboy cake, you should cover the base with plastic wrap, leaving a rectangle of space around the dowel uncovered. This preparation is crucial to prevent cake crumbs and icing from messing up the fondant base while you carve and cover the cake.", "images_list": ["how-to-make-a-sculpted-hellboy-cake_3"]} {"id": "RECIPE_1584", "question": "What are the key steps to prepare a delicious lasagna from scratch?", "provenance": [41008], "ground_truth": "Introduction: How to Make Lasagna. A simple way to make a delicious lasagna.INGREDIENTS:4 Large tomatoes1 Yellow onion1 box of mushrooms1 box of Ricotta cheese4 cups of Mozzarella Cheese Step 1: Cook the Noodles. Cooks the lasagna noodles in boiling salted water. Step 2: Lasagna Sauce. Dice four big tomatoes and cook them so the juice of the tomato begins to leak. Let it simmer.Add salt and pepper according to your flavor buds.Dice one yellow onion. Slowly add it to the tomatoes.Slice mushrooms into slices and add them to the mixture. Preheat the oven to 350 Degrees Fahrenheit. Step 3: Layering. Add a layer of ricotta cheese on the bottom of the pan. Then add a layer of lasagna noodles.Put a layer of sauce on top of the noodles.Add another layer of ricotta cheese. Add mozzarella cheese on top.Add another layer of lasagna noodles.Repeat. Step 4: Finishing Touch. Add a super layer of mozzarella cheese to the top after the last layer of lasagna noodles. Step 5: Bake. Bake the lasagna for 30 minutes or until cheese on top is melted.Be careful of the heat when taking it out of the oven. Let it cool for 5 minutes. Cut, and enjoy!", "images_list": ["how-to-make-lasagna_0", "how-to-make-lasagna_2", "how-to-make-lasagna_4", "how-to-make-lasagna_5"]} {"id": "RECIPE_1585", "question": "What ingredients are used to make the lasagna sauce, and how should they be prepared?", "provenance": [41008], "ground_truth": "To make the lasagna sauce, you will need four large tomatoes, one yellow onion, and mushrooms. Start by dicing the tomatoes and cooking them until their juice begins to leak, then let them simmer with added salt and pepper. Dice the yellow onion and gradually add it to the tomatoes, and slice the mushrooms before incorporating them into the mixture as well.", "images_list": ["how-to-make-lasagna_2"]} {"id": "RECIPE_1586", "question": "What is the recommended cooking temperature and duration for making 'Traditional Lancashire/Yorkshire Potato Cakes,' and how can I tell when they are done?", "provenance": [41009], "ground_truth": "To make 'Traditional Lancashire/Yorkshire Potato Cakes,' you need to cook them in a low oven at 160\u00b0C for approximately 2 hours. They are done when they turn a golden brown color on top and develop cracks on the surface.", "images_list": ["traditional-lancashireyorkshire-potato-cakes_5"]} {"id": "RECIPE_1587", "question": "What\u2019s the best way to prepare a delightful vanilla sky apple using just a few ingredients?", "provenance": [41010], "ground_truth": "Introduction: Vanilla Sky Apple - Microwave. You can use sweet or tart apple, depending what you like better :) This baked apple can be dessert, mid arvo snack, or breakfast.Super easy to make and uses only 3 ingredients. Although it only makes 1 serving, who's to say you cannot make more, because it is that simple to make ;) Step 1: Ingredients and Method. 1 apple of your choice, wash and cored1 tsp salted butter (if it's sweet apple)1 tsp vanilla sugarMicrowave covered for 2 minutes, let stand covered, then enjoy~", "images_list": ["vanilla-sky-apple_0", "vanilla-sky-apple_1"]} {"id": "RECIPE_1588", "question": "What ingredients do I need to make 'Vanilla Sky Apple,' and how do I prepare it using a microwave?", "provenance": [41010], "ground_truth": "To make 'Vanilla Sky Apple,' you need 1 apple of your choice (washed and cored), 1 tsp salted butter (if using a sweet apple), and 1 tsp vanilla sugar. The preparation involves microwaving the apple covered for 2 minutes, allowing it to stand covered afterward, and then enjoying it.", "images_list": ["vanilla-sky-apple_1"]} {"id": "RECIPE_1589", "question": "What\u2019s the best way to prepare a delicious Turkey BLT sandwich from scratch?", "provenance": [41011], "ground_truth": "Introduction: Turkey BLT. How to Guide: Turkey BLT Step 1: Prep the Bread. Remove bread from wrapper and toast lightly. Step 2: Your Ingredients. Prepare your ingredients. They will include: Mayo Lettuce Tomatoes BaconTurkey meat Step 3: Making the Sandwich . Put all your ingredients together. Step 4: Cut the Sandwich . Cut the sandwich and place slices on top of each other. Step 5: Serve. Serve with chips or fries. ", "images_list": ["turkey-blt_0", "turkey-blt_1", "turkey-blt_2", "turkey-blt_3", "turkey-blt_4", "turkey-blt_5"]} {"id": "RECIPE_1590", "question": "What ingredients should I prepare for making a 'Turkey BLT' sandwich?", "provenance": [41011], "ground_truth": "To make a 'Turkey BLT,' you should prepare Mayo, Lettuce, Tomatoes, Bacon, and Turkey meat.", "images_list": ["turkey-blt_2"]} {"id": "RECIPE_1591", "question": "What\u2019s the best way to prepare delicious deep-fried anchovies for a tasty tapas experience?", "provenance": [41012], "ground_truth": "Introduction: Deep Fried Anchovies. Deep fried anchovies are typical and most of all popular tapas food in Spain. They make an excellent sandwich topper or a starter and drizzled with lemon juice they are hard to resist. They also go well with beer!Read more ...Enjoy our easy recipes!Visit our new website: www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. 300 g (10.5 oz) AnchoviesSunflower Oil for frying110 g (1 Cup) Plain FlourLemon (optional) Step 2: Directions:. 1. If you bought whole fresh anchovies, you will need to remove their heads, gut them (if you cut the heads off, the guts come out together with the head) and take out the spine bone.2. If you bought fresh anchovy fillets then you are lucky.3. Once you gutted the anchovies, put the flour in a large bowl. You will coat the anchovies in flour. You have 2 options: Throw all of them at once in the bowl and using your hands coat them in flour OR coat them one by one (they are quite fragile and this way they will keep their shape better.4. Heat up the oil in a medium size sauce pan. When the oil is hot enough, throw in (carefully) the anchovies. Make sure there is enough space in between them. Depending on the size of your pan and the amount you are frying you might need to do it in a few batches.5. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["deep-fried-anchovies_0", "deep-fried-anchovies_1", "deep-fried-anchovies_2", "deep-fried-anchovies_3"]} {"id": "RECIPE_1592", "question": "What steps do I need to take to prepare whole fresh anchovies for deep frying before coating them in flour?", "provenance": [41012], "ground_truth": "To prepare whole fresh anchovies for deep frying, you need to remove their heads, gut them, and take out the spine bone. If you have fresh anchovy fillets, you can skip this preparation.", "images_list": ["deep-fried-anchovies_2"]} {"id": "RECIPE_1593", "question": "What\u2019s the best way to assemble the ultimate triple meat burger for a satisfying meal?", "provenance": [41013], "ground_truth": "Introduction: Triple Meat Burger. this burger is for meat lovers. Step 1: Materials. burger buns ground beef bacon skirt steak avacado lettuce knife cheesebutter Step 2: Meat. Cut the skirt steak into pieces about the size of your burger. Season the steak with salt and pepper. Grill the steak. Roll the ground beef into patties and season with salt and pepper. Grill the patties with the cheese on the top. Cook your bacon. Step 3: Avocado. The avocado gives it freshness. Saut\u00e9 the avocado in a pan with some butter. Put every thing on the bun.", "images_list": ["meat-meat-meat_0"]} {"id": "RECIPE_1594", "question": "How should the skirt steak be prepared for grilling in the 'meat-meat-meat' recipe?", "provenance": [41013], "ground_truth": "For the 'meat-meat-meat' recipe, the skirt steak should be cut into pieces about the size of your burger and seasoned with salt and pepper before grilling.", "images_list": []} {"id": "RECIPE_1595", "question": "In preparing 'Bola-bola Daging Pedas (Spicy Meatballs),' what ingredients must be ground together in Step 8?", "provenance": [41014], "ground_truth": "In preparing 'Bola-bola Daging Pedas (Spicy Meatballs),' the ingredients that must be ground together in Step 8 are chilli, garlic, onion, and salt.", "images_list": ["bola-bola-daging-pedas-spicy-meatballs_8"]} {"id": "RECIPE_1596", "question": "What is the process for making easy handmade ravioli filled with delicious pesto?", "provenance": [41015], "ground_truth": "Introduction: Easy Handmade Pesto Ravioli . I have had this pasta roller as a gift sitting in my kitchenSince it was a rainy day, I decided to open it up and roll out some pastaThis pasta is very easy to make and used materials you already haveYou could also hand roll out the pasta instead of using a pasta rollerThis is a great idea if it is rainy outside or you have a lot of time The filling of the ravioli can be anything, but my favorite is pesto and I have a lot of it Step 1: Ingredients. 100 grams all purpose flour1 eggAny filling like pesto, tomatoes sauce, or cheeseWaterAnd that's it Step 2: Making the Dough . Get out your 100 grams of flour and place in a bowlMake a well in the flourAdd in one egg and mix with a fork until all the flour is gone and e mixture is crumblyPour out your dough on to your work surface and start kneading it together until a tough ball of dough forms Step 3: Rolling Out the Dough. Get your pasta roller or rolling pin and start flattening the dough a bitI cut the total dough in half so it is easier to handleFor the first roll, I used the level 3 on the pasta rollerAnd start increasing the number after each rollAfter the first roll, fold your dough in half and place into the pasta rollerRemember to always flour your doughContinue to roll, fold, flour and increase the level on the pasta roller for 6 times until you get a smooth doughAfter you have roller out your dough on the 9 level, get it out of the machine and lay it flat on a floured surfaceGet a circular object like a cup and start placing the cup on top of the dough and pressing it downContinue doing this until you get enough pieces to make the ravioli2 dough circles make one ravioli Step 4: Making the Ravioli. Get a dough circle and dust off the extra flourLay it down on your work surface and place a little bit of filling into the middle of the doughDip your finger in water and wet it around the dough circlePlace another dough circle on top and flatten the sidesTo make it more secure do a fold at the ends of the ravioliAfter you have made all of your ravioli, place it in salted boiling water or in a plastic container into the refridgerator Step 5: Results. Drizzle some of your favorite sauce on top of the prepared ravioli and enjoyThis ravioli is easy to make and tastes deliciousThe pasta actually tastes a lot better than the prepared pastaI hope you try out this easy recipes on a rainy day or if you want to try something newEnjoy!", "images_list": ["easy-handmade-ravioli_0", "easy-handmade-ravioli_1", "easy-handmade-ravioli_2", "easy-handmade-ravioli_3", "easy-handmade-ravioli_4", "easy-handmade-ravioli_5"]} {"id": "RECIPE_1597", "question": "What is the process for rolling out the dough to make 'Easy Handmade Ravioli'?", "provenance": [41015], "ground_truth": "To roll out the dough for 'Easy Handmade Ravioli,' start by using a pasta roller or rolling pin to flatten the dough, folding and flouring it regularly. After rolling it out to the 9 level, lay it flat on a floured surface and cut out circular pieces using a cup to prepare for making the ravioli.", "images_list": ["easy-handmade-ravioli_3"]} {"id": "RECIPE_1598", "question": "What is the best way to create delicious Orange Bowl Oranges for a fun and tasty presentation?", "provenance": [41016], "ground_truth": "Introduction: Orange Bowl Oranges (OBOs). OBOs are an amazingly fun way to serve oranges. I'm pretty sure this same technique would work with grapefruit and could be awesome with a cherry in the middle.\u00a0\nToothpicks can be used to eat the segments with because food is just more fun to eat with toothpicks.\u00a0 Step 1: . To make OBOs, you will need:\n-one or more oranges\n-a knife\n-toothpicks (optional) Step 2: . Cut the orange in half. If the \"navel\" parts of the orange are like the north and south poles of Earth then you want to cut on the equator. Step 3: . Flip an orange half over so that the fleshy, juicy, and delicious part is on your cutting surface. Now cut off the \"navel\" part so that you can remove the lid and have some of the flesh, juicy, and delicious part exposed.\u00a0 Step 4: . Next you want to remove the fleshy, juicy, and delicious part of the orange from the pithy, rind part.\nTo do this, stick your knife into the orange. You should be able to feel where the knife cuts easier on the flesh part. Your knife should be angled but the orange will tell you where to cut. Follow this path of least resistance all the way around the orange.\u00a0 Step 5: . Liberate the fleshy part of the orange from it's pithy rind prison. Place the orange on your cutting surface with the larger base on the bottom. Cut the orange into segments, I like to cut into sixths for larger oranges and quarters for small ones.\u00a0 Step 6: . Grab the orange flesh's former pithy rind prison and position it with the larger base up. Place the \"navel\" end that you cut off earlier into it to create a bowl. This also helps give the orange flesh a higher platform when put back into the bowl.\u00a0 Step 7: . With the larger base on the bottom, place the orange flesh into the bowl. Add toothpicks in some or all of the segments if desired.\u00a0\nEnjoy your OBO!", "images_list": []} {"id": "RECIPE_1599", "question": "In the recipe for 'Orange Bowl Oranges (OBOs),' how can I separate the juicy flesh of the orange from its rind?", "provenance": [41016], "ground_truth": "To separate the juicy flesh of the orange from its rind in 'Orange Bowl Oranges (OBOs),' you should stick your knife into the orange and feel where it cuts easier in the flesh. Following this path of least resistance, cut all the way around the orange.", "images_list": []} {"id": "RECIPE_1600", "question": "What\u2019s the easiest way to whip up a delicious lemon chicken dish for everyone to enjoy?", "provenance": [41018], "ground_truth": "Introduction: Simple Lemon Chicken (for Everyone, Even Robots). Never had a bone in your body that could make anything? can you mess up cooking even the boxed things? well here is a simple\u00a0recipe\u00a0literally\u00a0any one could make, (he he he he) even my husband.. best thing about this recipe there is only 4\u00a0ingredients\u00a0one\u00a0inst\u00a0even needed.. sooo lets stop gabbing and get to work.. Thanks memorris027 for inviting me\u00a0https://www.instructables.com/member/memorris027/Ingredients\u00a0\n- Thyme\u00a0\n- Lemon Pepper Season\n- Chicken Breast\n- Lemon Juice *optional*Step One\n- Get all the\u00a0ingredients\u00a0out (obviously), preheat oven to 450\u00a0degree, then place the Chicken in a pan that is surrounded by Foil.Step Two\n- Take the Lemon Juice and pour a some on the top of the Chicken Breast\u00a0.\n*** If not doing the Lemon Juice jump to Step Three but add just enough water to cover the bottom of foiled cover pan***Step Three\n- Flip the Chicken over and\u00a0moderately\u00a0cover the bottom of the Breast with the Lemon Pepper and Thyme Seasoning. Repeat covering the top of Breast with both Seasonings.Step Four\n- When oven is fully heated, place the Chicken in the oven and wait bout 30-40 min, cut the fattest part of the Chicken to make sure its cooked fully (also could check the\u00a0temperature\u00a0to make sure its done properly).\n***Optional: Take some juice from the Chicken pan and drizzel over the top of the Chicken Breast impacts flavor and presentation***Your all done.. place Chicken on the plate and dress with a Veggie and Rice for sides and impress all your friends, or a special someone.. Now go enjoy that tasty Chicken and amaze everyone.. =)", "images_list": ["simple-lemon-chicken-for-everyone-even-robots_0"]} {"id": "RECIPE_1601", "question": "When preparing 'Simple Lemon Chicken (for Everyone, Even Robots)' and choosing not to use lemon juice, what should you do next?", "provenance": [41018], "ground_truth": "If you choose not to use lemon juice when making 'Simple Lemon Chicken (for Everyone, Even Robots),' you should skip to Step Three and add just enough water to cover the bottom of the foiled cover pan.", "images_list": ["simple-lemon-chicken-for-everyone-even-robots_0"]} {"id": "RECIPE_1602", "question": "What steps should I follow to ensure that the milk curds form properly when making flavoured paneer?", "provenance": [41019], "ground_truth": "To ensure that the milk curds form properly when making flavoured paneer, reduce the heat to low after heating the milk, add 1/4 cup of lemon juice, and stir the mixture until you see the curds clumping together. If curds do not form within two minutes, add more lemon juice a tablespoon at a time while stirring frequently.", "images_list": ["how-to-make-flavoured-paneer_2"]} {"id": "RECIPE_1603", "question": "What\u2019s the best way to prepare a refreshing Asian kale salad with homemade sesame dressing?", "provenance": [41020], "ground_truth": "Introduction: Asian Kale Salad With Homemake Sesame Dressing. Beat the heat by trying this yummy Kale salad this summer. I have tossed in tomatoes that are growing in my back yard this summer. Try it and let me know how you like it. Step 1: Ingredient. Kale - 4 cups or half a packet -choppedSpring Onion- One bunch - finely choppedCherry Tomatoes - 5 to 6 - dicedOil - 3 table spoonLime- 1/4 or 1/2 lime depending on how much sourness you can handleToaster Sesame Seeds- 1.5 table spoonPeanuts- 2 table spoon ( adjust it depening on your taste)Cranberry - 2 Table spoon or moreThai Green chili - 1 (optional)Garlic - one large cloveHoney- one table spoonSalt to taste. Step 2: How to Make the Dressing. In a blender combine chilly, garlic, one table spoon sesame seed, olive oil, honey and juice of half lime, blend it to smooth paste. Save it for later. Step 3: Salad. 1. In a pot of boiling water add kale and let it stand for 3 minute. To blanch - in a big container add ice water and then remove and add the boiled kale. let it stand for couple of minutes. 2. Drain the water fout of the container and squeez out the excess water from the kale. 3. Now put the Kale in a mixing bowl and add in the diced tomatoes , chopped green onion , peanuts and cranberry. Toss in the salad dressing how much ever you like. Use a fork or spatula to mix all the ingredient in with the dressing. 4. Remove and serve in a salad plate. Garnish with tosted sesame.", "images_list": ["asian-kale-salad-with-homemake-sesame-dressing_0", "asian-kale-salad-with-homemake-sesame-dressing_1", "asian-kale-salad-with-homemake-sesame-dressing_2", "asian-kale-salad-with-homemake-sesame-dressing_3"]} {"id": "RECIPE_1604", "question": "What steps should be taken to properly blanch the kale for the 'Asian Kale Salad With Homemade Sesame Dressing,' and how should it be prepared before mixing it with other ingredients?", "provenance": [41020], "ground_truth": "To properly blanch the kale for the 'Asian Kale Salad With Homemade Sesame Dressing,' you should first add the kale to a pot of boiling water and let it stand for 3 minutes. Then, transfer the kale to a big container filled with ice water to cool for a couple of minutes. After cooling, drain the water and squeeze out any excess water from the kale before mixing it with the other ingredients.", "images_list": ["asian-kale-salad-with-homemake-sesame-dressing_3"]} {"id": "RECIPE_1605", "question": "After boiling and cooling the chicken breasts for my Chicken Enchiladas, what should I do with them?", "provenance": [41022], "ground_truth": "After boiling and cooling the chicken breasts for my Chicken Enchiladas, I should dice them into small bite-sized pieces.", "images_list": ["chicken-enchiladas_4"]} {"id": "RECIPE_1606", "question": "While preparing 'Mexican Drinking Chocolate,' what should you do with the whipping cream as you wait for the milk to heat up?", "provenance": [41023], "ground_truth": "While preparing 'Mexican Drinking Chocolate,' you should add 1/4 cup of whipping cream to a bowl, along with about 1 tablespoon of sugar, and whisk it continuously. Don't forget to take breaks to stir the milk.", "images_list": ["mexican-drinking-chocolate_3"]} {"id": "RECIPE_1607", "question": "How can I separate the egg whites from the yolks while making 'Frozen Pumpkin Pie'?", "provenance": [41024], "ground_truth": "To separate the egg whites from the yolks for 'Frozen Pumpkin Pie,' carefully swirl the yolk in your hand and allow the egg white to seep between your fingers.", "images_list": ["frozen-pumpkin-pie_2"]} {"id": "RECIPE_1608", "question": "What are the key steps to transform a can of baked beans into a delightful gourmet meal?", "provenance": [41025], "ground_truth": "Introduction: Turn a Can of Baked Beans Into a Gourmet Meal. A can of baked beans is a cheap, nutritious staple that can be eaten on its own. But with a little effort and a few extra ingredients, you can create a delicious meal for two.All of the ingredients in this instructable are easily stored and transported without any refrigeration (sausage may need to be kept cold: check the package), so it's an ideal meal for camping. You will need: a chopping knife, a block to cut on, and a pot on a heat source.All of the ingredients may be easily substituted for something similar. I hope this instructable inspires you. Step 1: Ingredients. Ingredients I used:a can of baked beans (with maple syrup) a potato half a large onion two roma tomatoes about 2 tsp paprika half a chorizo sausage pepper/other spices to taste a little oil (optional)This amount of food is enough for 2 normal appetites. Step 2: Prepare Your Ingredients!. To make sure everything cooks easily, chop your onions and potatoes finely. Chop your tomatoes (not shown) Slice your spicy chorizo sausage. I like to measure out my spices to dump them in all at once. If you're camping, you might not.Experiment with other hardy ingredients! I might try a small can of corn next time. Step 3: Let's Cook!. I always start by cooking the hardest vegetables.* Heat up your pot/pan with the oil, and then add your potatoes and onions. Once they are soft, add the tomatoes and paprika. Next dump in your can of baked beans, sausage, salt and pepper. Heat and serve. Garnish with parsley or basil if you have it.So easy.* I recommend starting with cooked/smoked sausage, but if you're going to use uncooked sausage, prepare it with the onions first.", "images_list": ["turn-a-can-of-baked-beans-into-a-gourmet-meal_0", "turn-a-can-of-baked-beans-into-a-gourmet-meal_2", "turn-a-can-of-baked-beans-into-a-gourmet-meal_3"]} {"id": "RECIPE_1609", "question": "When making 'Turn a Can of Baked Beans Into a Gourmet Meal,' what kind of sausage you should use?", "provenance": [41025], "ground_truth": "When making 'Turn a Can of Baked Beans Into a Gourmet Meal,' you should use cooked or smoked sausage; but if using uncooked sausage, you should prepare it with the onions first.", "images_list": ["turn-a-can-of-baked-beans-into-a-gourmet-meal_3"]} {"id": "RECIPE_1610", "question": "What is the best way to prepare delicious scrambled eggs with cheese and sausage for a satisfying meal?", "provenance": [41026], "ground_truth": "Introduction: Scrambled Eggs W/cheese and Sausage. This \"ible\" will try to show you how I cook scrambled eggs with cheese, I think it's the best way but I'm admittedly bias. I did a search on here and didn't find any \"ibles\" quite like this so here you go Step 1: Getting Ready. \u00a0Getting started actually takes awhile although you can do it faster by cutting out the 1st step of getting ready.\n\u00a01. figure out how many eggs your going to want and set them on the counter for at least an hour\n\u00a0your also going to need\n\u00a0Cheese of your choice\n\u00a0 sausage, bacon, ham, shrimp or etc\n\u00a0 hot sauce\n\u00a0 butter, margerine, bacon drippings, lard, olive oil or other cooking oil of your choice\n\u00a0 a glass\n\u00a0 an immersion blender\u00a0or milkshake mixer or whisk and lots of elbow grease\n\u00a0 Frying pan\n\u00a0 spatula\n\u00a0 an appetite Step 2: The Sausage. cut or break up the sausage and get it in the frying pan to warm thru, a little bacon grease at this point helps brown the sausage Step 3: The Eggs Part 2 and 3. while the sausage is warming up, crack your eggs into the glass, add a teaspoon of water for each egg and a good splash of hot sauce, Im using the juice from a friends homemade hot pepper salad but use what you like.\u00a0 I\u00a0don't add salt at this point because I\u00a0think it makes the eggs tougher but it's up to you.\n\u00a0Now for what I think sets my eggs apart, I\u00a0didn't invent it, in fact Waffle House(tm) uses a similar machine to make their omolets. I used to use an immersion(stick) blender but I found the milkshake mixer at a thrift store for $3us !\u00a0 It will double the volumn of your eggs by adding in air and make the finished results super fluffy... Step 4: On to the Heat. pour your now whipped egg mixture into the medium hot pan and quickly add in your cheese, chunking the cheese will help it melt and mix faster. let it set a about a minute and then start stirring and mixing with your spatula or wooden spoon. Stop and remove the eggs from the pan while they still look a little soft and under cooked, the residual heat will finish them off just right. If you cook them until they LOOK\u00a0done, they will be overdone when you go to eat them Step 5: Enjoy. Nows the time to add salt and pepper if you want. A couple pieces of toast or a bagel goes nicely on the side. A homemade biscuit and grits would also be nice but I was out of grits and to lazy to make bisquits", "images_list": ["scrambled-eggs-wcheese-and-sausage_0", "scrambled-eggs-wcheese-and-sausage_1", "scrambled-eggs-wcheese-and-sausage_2", "scrambled-eggs-wcheese-and-sausage_3", "scrambled-eggs-wcheese-and-sausage_4", "scrambled-eggs-wcheese-and-sausage_5"]} {"id": "RECIPE_1611", "question": "What method is recommended for whipping the eggs to achieve a fluffy texture in 'Scrambled Eggs W/cheese and Sausage'?", "provenance": [41026], "ground_truth": "To achieve a fluffy texture in 'Scrambled Eggs W/cheese and Sausage,' it is recommended to use a milkshake mixer to whip the eggs, as this will double their volume by incorporating air.", "images_list": ["scrambled-eggs-wcheese-and-sausage_3"]} {"id": "RECIPE_1612", "question": "What is the best way to prepare a delicious and spicy Mapo Tofu dish that captures the essence of authentic Chinese cuisine?", "provenance": [41027], "ground_truth": "Introduction: How to Make Authentic Chinese Spicy Mapo Tofu. I always like to cook Chinese food for myself and my boyfriend. Both of us think the Chinese food are generally too greasy at the restaurants. Today, I am going to show you how to make authentic Chinese spicy mapo tofu, which is one of my favorite spicy dishes. It's simple and easy! Preparation Time: 10-15 mins Cooking Time : 10-15 mins Step 1: Ingredients. First step is to prepare all the ingredients that we might possibly need, such as\u00a0a box of tofu, oyster flavored sauce, sesame oil, broad ben sauce (spicy or non-spicy), garlic, green onion, cilantro, and a little bit preserved mustard stems will make the entire dish taste better.\u00a0 Step 2: Preparation. 1. Make sure use soft tofu, and cut them into half of cubic inch evenly.\u00a0 2.\u00a0Chop two pieces of garlic, green onion, cilantro and preserved mustard stems. Depends on how much you like those, you can decide the amount. Personally I love garlic and cilantro, I would always put a little bit more of those two ingredients.\u00a0 Step 3: Cooking. Turn on the stove, heat it and... 1. Put garlic and 1-2 tbsp broad bean sauce, 3 tsp sesame oil and 1 tsp oyster flavored sauce in a decent size pan 2. Mix them and let it cook about 90 seconds on medium heat 3. Add tofu to the pan, carefully stir (because they are soft, you don't want to mash them) for about 8-10 mins until the toful is perfectly mixed with the sauce 4. Now add green onion and preserved mustard stems, stir for 30 seconds. Make sure everything mix well\u00a0 5. Lastly, garnish with chopped cilantro and serve hot Now spicy mapo tofu is ready savor!! Hope you will like it :)\u00a0 Thank you for your visit, if you have any question, feel free to let me know and I will be happy to answer you! \u00a0", "images_list": ["how-to-make-authentic-chinese-spicy-mapo-tofu_0", "how-to-make-authentic-chinese-spicy-mapo-tofu_1", "how-to-make-authentic-chinese-spicy-mapo-tofu_2", "how-to-make-authentic-chinese-spicy-mapo-tofu_3"]} {"id": "RECIPE_1613", "question": "What ingredients should I heat together in the pan while making authentic Chinese Spicy Mapo Tofu, and how long should they cook on medium heat?", "provenance": [41027], "ground_truth": "When making authentic Chinese Spicy Mapo Tofu, you should heat garlic, 1-2 tbsp of broad bean sauce, 3 tsp of sesame oil, and 1 tsp of oyster flavored sauce together in a decent size pan for about 90 seconds on medium heat.", "images_list": ["how-to-make-authentic-chinese-spicy-mapo-tofu_3"]} {"id": "RECIPE_1614", "question": "After the fermentation period for making 'Kombucha Drink,' how should the scoby be handled?", "provenance": [41028], "ground_truth": "After the fermentation period for making 'Kombucha Drink,' you should gently lift the scoby out of the kombucha with clean hands and set it on a clean plate. While doing this, check it over and remove the bottom layer if it is getting very thick.", "images_list": ["kombucha-drink_6"]} {"id": "RECIPE_1615", "question": "What is the best way to whip up a refreshing iced coffee frappe at home?", "provenance": [41030], "ground_truth": "Introduction: Iced Coffee Frappe. In this instructable I'll show you how to make an iced coffee frappe at a fraction of the cost to buy one at coffee shops. Step 1: Ingredients. \n You will need: Cup of\u00a0black coffee with sugar (how much you want, I used 2 spoons) Cup of milk Ice cube tray Blender Step 2: Coffee Ice Cubes. Take your ice cube tray and pour the coffee in and put in the freezer till frozen. Step 3: Blend. Use your frozen coffee ice cubes and put them in the blender with the cup of milk, then blend it all until its the right consistency. Step 4: Enjoy!. Serve and enjoy you can also add chocolate sprinkles, whipped cream etc, so go mad!", "images_list": ["iced-coffee-frappe_0", "iced-coffee-frappe_1", "iced-coffee-frappe_2", "iced-coffee-frappe_3", "iced-coffee-frappe_4"]} {"id": "RECIPE_1616", "question": "For making 'Iced Coffee Frappe,' what should be done with the black coffee before freezing?", "provenance": [41030], "ground_truth": "To make 'Iced Coffee Frappe,' the black coffee should be poured into an ice cube tray and placed in the freezer until frozen.", "images_list": ["iced-coffee-frappe_2"]} {"id": "RECIPE_1617", "question": "What is the process for whipping up a delicious vegan jam tart that pairs perfectly with tea or coffee?", "provenance": [41031], "ground_truth": "Introduction: Vegan Jam Tart. What a better way to accompany your tea or coffee in autumn than a yummy vegan jam tart?!?I am sorry I don't have step by step instructions but this is really simple to make! To have a nice look you can cut your laces with a pizza or ravioli cutter. I advice you make quite thin cords and a thicker base. Ingredients:400gr flour of your choice 100gr vegan butter 300gr jam of your choice (I used cherry jam in the first tart, and fig jam in the second one)3-4 tablespoons water 1 cup soy milk 2 tsp baking powder 5-6 tablespoons raw sugar Cinnamon, nutmeg, lemon zestMix dry ingredients Melt the butter and stir sugar Mix the butter with flour and knead with hands until all the butter is totally combined Add the soy milk and knead to make a smooth dough and divide 1/4 for laces Dilute the jam in a small saucepan over low heat with water Spread 3/4 of dough on a baking sheet with baking paper and put the jam Cut the cords and align to the pan Bake at 180 \u00b0 C for 30 minutes Step 1: Egg Replacement . This is a guide I find in the Internet I use often to find a vegan egg replacement for sweet recipes. Hope this will help you if in doubt!", "images_list": ["vegan-jam-tart_0", "vegan-jam-tart_1"]} {"id": "RECIPE_1618", "question": "After combining the butter and flour while making 'Vegan Jam Tart,' what is the next step in the process?", "provenance": [41031], "ground_truth": "After mixing the butter with flour and kneading it with your hands, you should add the soy milk and knead to make a smooth dough, then divide 1/4 of it for laces.", "images_list": ["vegan-jam-tart_0"]} {"id": "RECIPE_1619", "question": "For making 'Texas Jalapeno Poppers,' what should you do with the jalapenos after cutting them in half?", "provenance": [41033], "ground_truth": "After cutting the jalapenos in half, you should scrape the seeds out using a spoon to prepare them for the recipe.", "images_list": ["texas-jalapeno-poppers_2"]} {"id": "RECIPE_1620", "question": "How do you properly proof the yeast for making 'Epic Nutella Bites'?", "provenance": [41034], "ground_truth": "To properly proof the yeast for 'Epic Nutella Bites,' mix together the water, milk, and half a packet of yeast in a small microwave-safe bowl. Microwave it until it is warm (110 degrees F) but not steaming or hot to touch, and then set it aside for 10 minutes.", "images_list": ["epic-nutella-bites_2"]} {"id": "RECIPE_1621", "question": "What are the essential steps to prepare a delicious summer grilled chicken, or Ayam Bakar?", "provenance": [41035], "ground_truth": "Introduction: Summer Grilled Chicken (Ayam Bakar). Summer is here (well almost), time to fire up the BBQ! Step 1: Ingredients and Method. 1.5 kg chicken pieces5 dried kafir lime leaves, crushedenough Dutch sweet soy sauce, brand is Conimex (available online or major grocery stores) - measurement is enough to cover the chicken1 tsp garlic powder1/2 tbsp Masako powder (chicken seasoning available online or Asian stores - you can subs with Hungarian Vegeta seasoning or Royco brand, chicken flavored Or just salt and pepper, to taste)1/2 tsp turmeric powder1/2 tbsp ground corianderMix all ingredients in a bowl then marinade chicken pieces for 2 H at leastFire up your BBQ and grill until well doneEnjoy :)", "images_list": ["summer-grilled-chicken-ayam-bakar_0", "summer-grilled-chicken-ayam-bakar_1"]} {"id": "RECIPE_1622", "question": "What ingredients are required for marinating the chicken when making 'Summer Grilled Chicken (Ayam Bakar),' and how long should the chicken be marinated?", "provenance": [41035], "ground_truth": "For marinating the chicken in 'Summer Grilled Chicken (Ayam Bakar),' you will need 5 dried kafir lime leaves, enough Dutch sweet soy sauce to cover the chicken, 1 tsp garlic powder, 1/2 tbsp Masako powder, 1/2 tsp turmeric powder, and 1/2 tbsp ground coriander. The chicken should be marinated for at least 2 hours.", "images_list": ["summer-grilled-chicken-ayam-bakar_1"]} {"id": "RECIPE_1623", "question": "What is the best way to prepare a delicious butterscotch dish that\u2019s quick and easy?", "provenance": [41036], "ground_truth": "Introduction: The Very Best Butterscotch. Listen up soldiers.\nWe're about to tackle one of the easiest, quickest and most delicious\u00a0recipes\u00a0of all time.\nRead on for more intel... Step 1: Ingredients and Equipment. You will need:\n25g (1oz) Butter\n25g (1oz) Castor Sugar\n25g (1oz) Golden Syrup\n600ml (1pt) Milk\n75ml (3 fl oz) Natural Yoghurt\nMedium to Large Saucepan\nLarge Jug\nMeasuring Jug\nWhisk\nScales\nCling Film Step 2: Saucepan Stuff. First, put the saucepan on the scales and tare it (make the scales go to zero). Now, put in the 25g butter, sugar and golden syrup. Your scales should say 75g or if you have even numbered scales, make it 76g.\nPut this over a low heat on your\u00a0stove-top. Keep stirring until the butter has melted and the sugar has dissolved. This should take around 10 minutes. When this is done, shut off the stove.\nAdd 100ml's or so of milk (doesn't really matter how much but a small amount). Now transfer everything in the saucepan into the jug. Step 3: Jug Stuff. Add a but more of the milk and all of the yoghurt into the jug. Whisk it all together. Add the rest of the milk and whisk that in aswell.\nThe Concoction is complete.\nCover the top with cling film and chill in the fridge before serving.", "images_list": ["mission-briefing_0", "mission-briefing_1", "mission-briefing_2", "mission-briefing_3"]} {"id": "RECIPE_1624", "question": "What ingredients and equipment do I need to gather in Step 1 to make 'The Very Best Butterscotch'?", "provenance": [41036], "ground_truth": "In Step 1 for making 'The Very Best Butterscotch,' you will need 25g (1oz) Butter, 25g (1oz) Castor Sugar, 25g (1oz) Golden Syrup, 600ml (1pt) Milk, 75ml (3 fl oz) Natural Yoghurt, a Medium to Large Saucepan, a Large Jug, a Measuring Jug, a Whisk, Scales, and Cling Film.", "images_list": ["mission-briefing_1"]} {"id": "RECIPE_1625", "question": "What\u2019s the best way to craft an amazing cake inspired by Mario and his colorful adventures?", "provenance": [41037], "ground_truth": "Introduction: Mario, Mushroom, Goomba, and Tube Cakes. Do you have a child who's favorite video game character is Mario and wanted a cake shaped like Mario and the objects from the game. Now you can give him or her this with out having to hire a big pastry company and pay alot of money. You can use this instructable to make this cake but it can take a while to amke mine was made over 3-4 days so plan to have nothing else to do. Step 1: Materials. What you will need for this project is:\n\tCake(you will need to make two different batches so have\u00a0double these ingredients):\n\t12\u00a0oz butter\n\t175g/6oz butter, at room temperature\n\t175g/6oz caster sugar( or subsitute by putting sugar in a coffee grinder as I did)\n\t3\u00a0eggs\n\t250g/9oz self-raising flour(or subsitute with\u00a01 cup of flour, 1 and a quarter teaspoon of baking powder, and an eighth of a teaspoon of salt)\n\t3-3\u00a0tbsp milk\n\t1\u00a0lemon, zest only(optional for flavor)\n\tCooking Utensils:\n\t6 cupcake\u00a0cupcake pan\n\t8 in. square pan\n\t4-5 mugs\n\tblender and beaters\n\tcooking spatula\n\tknives\n\tPam\n\toven mit\n\tmedium sized bowl\n\tspoon\n\tfrosting syringe w/ tips\n\tmesuring cupscoffee grinderflour sifter (not pictured)\n\t\u00a0Frosting:4 cups\u00a0powdered sugar\n\t\u00a05 tbs.\u00a0crisco\n\t\u00a0\u00a02-3 tbs. milk\n\tfood coloring Step 2: The Cake. Get out your cake ingredients and a medium sized bowl. Pre-heat your oven to 180 celcius/350 farenheit. Cream the butter and sugar together in your bowl until it is pale and fluffy. When pale and fluffy, mix in eggs on at a time, beating it well between each, with the last egg mix in a tablespoon of flour untill, if held upside down, will slowely fall from the spatula. Put the mix into a 8\"x8\" pan and a muffin pan with 6 pits, then, bake it for 30 to 40 minuites on the mmiddle rack. Step 3: Shaping the Cakes. \u00a0For the forming of mario I will be using the image provided, but you may use another picture. In order to form mario take the picture and place it on top of the 8\"x8\" cake use your knife to cut his form and he is fairly simple. Now moving onto the cupcakes. To make the tube you will need 2 cupcakes with the first cut so that it is shaped like a small cilinder, about 2/3 its normal hight. With the second cut so that the top is flat but the bottom is like a cillender. For the mishroom you will need 2 cupcakes. with the fist cut to about 2/3 it's hight using the bottom. Then with the second cut so that is is shaped almost like a large dome. Last but not least, the gooba. With the goomba you will only need 1 cupcake. Cut on the bottom so that it has a small oval near the center. Now we will move on to the frosting. Step 4: Frosting the Cakes. Mix your frosting and\u00a0put some in different cups to make red, blue,\u00a0yellow, and green.When you need brown you willl just need to mix these color together to make black add black food coloring to the brown frosting.\u00a0To frost the cakes cover Mario with white frosting first then put each color in the piping tube and draw as needed.\u00a0 Frost the pipe entirely with green leaving a small hole in the top for black.\u00a0 It works well to pipe a line all the way around and then smooth with a knife.\u00a0 Frost the bottom of the mushroom with white, draw 2 black lines.\u00a0 Frost the top with red then put 5 white dots.\u00a0 Frost the goomba with brown and then put black eyes and mouth.\u00a0", "images_list": ["mario-mushroom-goomba-and-tube-cakes_0", "mario-mushroom-goomba-and-tube-cakes_1", "mario-mushroom-goomba-and-tube-cakes_2", "mario-mushroom-goomba-and-tube-cakes_3", "mario-mushroom-goomba-and-tube-cakes_4"]} {"id": "RECIPE_1626", "question": "What steps are involved in shaping the cakes and cupcakes for making 'Mario, Mushroom, Goomba, and Tube Cakes'?", "provenance": [41037], "ground_truth": "To shape the cakes and cupcakes for 'Mario, Mushroom, Goomba, and Tube Cakes,' first place a picture of Mario on top of the 8\"x8\" cake and cut around it to form his shape. For the tube, cut two cupcakes: one into a small cylinder shape and the other with a flat top but cylindrical bottom. The mushroom is formed from two cupcakes: cut one to about 2/3 its height and the second into a dome shape. For the Goomba, cut one cupcake at the bottom to create a small oval near the center.", "images_list": ["mario-mushroom-goomba-and-tube-cakes_3"]} {"id": "RECIPE_1627", "question": "What are the essential steps to create stunning apple roses that will impress everyone?", "provenance": [41038], "ground_truth": "Introduction: Apple Roses. Apple roses are a pretty apple pastry that require a bit to time and effort, but no specialized skills. If you can use basic kitchen tools, you can make these beautiful desserts!To begin, you'll need the following supplies:4 red apples (red delicious have a beautiful skin for this project, but any red apple will do)1 lemon (or 2-4 tbsp of lemon juice)Apricot preservesFrozen pastry puff dough (like Pillsbury)CinnamonYou'll also need the following tools:A large microwave-safe bowlA sharp knifeA small bowlA microwaveA muffin tin Step 1: Prepare the Apples. Begin by cutting the apples into VERY thin slices. If you have a mandoline, that can be helpful, but not necessary. You want your apple slices to be 1/8 of an inch or less - the thinner they are, the easier it is to roll them up later!After cutting your apples, place them in a large, microwave safe bowl. Add warm water to just cover the apples, and add the lemon juice to the water. Swish the mixture around to mix the lemon juice in (this keeps the apples from browning).Microwave the apples for 3 minutes on high. This will soften the apples to make them workable. Afterwards, drain the water from the bowl. Step 2: Prepare Your \"glue\". The apricot preserves are going to help hold your apples in place. In order to make the preserves easier to work with, combine 3 tbsp apricot preserves with 2 tbsp of water. Mix gently, then microwave for 1 minute and stir. It should be a thin consistency that's easily spreadable. Step 3: Prepare the Dough Strips. Unfold the sheet of pastry dough. Stretch it out - I recommend use a rolling pin for this, but it's not necessary.Cut each sheet into 6 thin strips short-ways (as shown in the picture). Step 4: Assembling the Roses. On each strip, spread some of the apricot preserve mixture in a thin coat along the entire length of the strip.Place apple slices along one edge of the strip of dough, with the curved edge hanging over the long edge . You should overlap the apple slices with each other. Sprinkle the apples with cinnamon.Fold the empty side of the dough long-ways over the apple slices. Starting at one end of the strip, roll the dough into a spiral (like rolling up a sleeping bag).Place the newly formed rose in a muffin tin.Repeat for each of the 11 other strips of dough. Step 5: Finishing Touch. Bake the roses at 375 degrees for 40-45 minutes. Serve and enjoy!", "images_list": ["apple-roses_0", "apple-roses_3"]} {"id": "RECIPE_1628", "question": "What steps should you take to prepare the apples for making 'Apple Roses' before microwaving them?", "provenance": [41038], "ground_truth": "To prepare the apples for 'Apple Roses,' you should cut them into VERY thin slices, ideally 1/8 of an inch or less, then place the slices in a large microwave-safe bowl filled with warm water and lemon juice to prevent browning. After that, microwave the apples for 3 minutes on high to soften them.", "images_list": []} {"id": "RECIPE_1629", "question": "What is the process for crafting a delightful fruity chocolate bark that incorporates freeze dried fruits?", "provenance": [41039], "ground_truth": "Introduction: Fruity Chocolate Bark. I've been wanting to make my own chocolate bark for a while but I wasn't sure what to do. I've also been wanting to make something with freeze dried fruit, but didn't know what to do with that either. The other day I saw wold630's Pop Rocks Chocolate Bark and decided to combine the two ingredients! Step 1: Supplies. You can change these up as much as you want to suit your tastes.Ingredients:12oz Chocolate~ 1 1/2 chunks Almond Bark or white chocolate Orange Extract Freeze Dried Fruit* - I used about 1/4 cup of each (~1 cup total) but I would actually suggest maybe even using more. It didn't seem like as much when I cut it up, so more might be better. I used the following, but use whatever you want. RaspberriesStrawberriesBlueberries Mango - I only used this for color, I would probably leave it out if I did this againSupplies: Parchment Paper / or / Wax Paper / or / Nonstick Baking SheetPan - it's just handy to have something to put your parchment paper on so you don't mess up the bark if you have to move it around Microwave safe containersSpatula of sorts*Using just strawberries or strawberries and raspberries would be good for Valentine's Day Chocolate Bark. Step 2: Prepare Fruit. I decided to add raspberries, strawberries, blueberries, and mangos. While some of these were kind of small, I decided they weren't small enough (especially the mango which were in big strips). Cut down your fruit into smaller pieces so they sit nicer on your chocolate. Since the fruit is freeze dried, it is going to be a little crumbly. Just be careful when you cut but you can always throw the crumbles on the chocolate too. Step 3: Melt Chocolate and Assemble Bark. Get your wax paper out and ready before you start so you are ready when the chocolate is melted.You need to melt the chocolate to make the bark. Put it in a microwave-safe container, and microwave in 30-second increments. Make sure you stir between putting in the microwave as it will be melted and not always look like it. I started with my base chocolate and then threw in my almond bark after.Spread the chocolate on your wax paper so it is fairly even. Don't make it too thin or it will be too weak.Once my almond bark was melted, I mixed in some orange extract. Since this is going on top of your base chocolate, you can be generous with the flavor as it won't be your main flavor. I'd say I must have put in a teaspoon or two. Adding the extract changed the consistency of my almond bark, so I couldn't drizzle it like I wanted, instead I smeared it carefully on my base chocolate with the back of my spoon.Once all the chocolate is on, drizzle on your fruit. You want to do this before the chocolate hardens. Gently push it down after you put it on so it stays in the chocolate. Feel free to put on more fruit than I have. I felt like once it was broken up into pieces, it didn't seem like as much. Step 4: Let the Bark Harden. You need to let the bark harden before you can break or cut it up. I gave it about, eh, five hours and it still wasn't totally hard, but you could touch it at this point. If you can, give it more time. I started by breaking it, but didn't like how it broke, so I cut mine into piecesI took a lot of pictures, so you have to look at them!", "images_list": []} {"id": "RECIPE_1630", "question": "What preparation steps should I take for the freeze dried fruit when making 'Fruity Chocolate Bark,' and how does cutting the fruit into smaller pieces improve its presentation?", "provenance": [41039], "ground_truth": "When making 'Fruity Chocolate Bark,' you should cut down the freeze dried fruit into smaller pieces before assembling it with the chocolate. Cutting the fruit into smaller pieces allows them to sit nicer on the chocolate and enhances the overall visual appeal of the bark.", "images_list": []} {"id": "RECIPE_1631", "question": "What\u2019s the best way to prepare spicy veg balls in hot garlic sauce for a delightful Indo-Chinese meal?", "provenance": [41040], "ground_truth": "Introduction: Spicy Veg Balls in Hot Garlic Sauce. In India, Indo-Chinese cuisine is extremely popular. Indo- Chinese or Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. This is one very popular Indo-Chinese dish prepared in India. I hope you like it.Also I was not able to create a photo collage as my Picasa was not working and also after trying various other online tools, I just uploaded the photos one after the other in the instructions. I apologize and please please advice me on which tool I can use in future to create and upload collages easily. Step 1: Ingredients for Veg Balls. 1 cup cabbage finely chopped 1 cup cauliflower finely chopped 1/2 cup grated carrots 1/4 cup refined flour 2 tbsp cornflour 1 tbsp soy sauce 1 Thai green chili (1 used only one because Thai green chili is extremely spicy) 1 tbsp garlic grated Salt & pepper to taste 1 tbsp Olive oil Oil to fry Step 2: Instructions to Prepare Veg Balls. Chop all veggies very fine In a bowl add cabbage, cauliflower, carrots, garlic, green chili, soy sauce, olive oil, flour, cornflour, Salt & pepper to taste.Do not add water as the vegetables will leave some water which is enough to prepare the balls. In a pan heat some oil and start making the balls and fry them into the oil till they turn golden brown. Keep aside Step 3: Ingredients for the Hot Garlic Sauce. 2 tbsp chopped garlic 1 chopped chilli (1 used only one because Thai green chili is extremely spicy)2 tbsp soya sauce 2 cups water 1 tbsp cornflour 1 medium Green Pepper 1 spring onion bulb Salt pepper to taste Spring greens for garnish1 tbsp Olive oil Step 4: Steps to Prepare the Sauce. In a wide pan heat olive oil , add garlic, chopped chili, green onion, green bell pepper, salt, black pepper ,soy sauce, water and let it come to a boil To thicken the sauce, in a separate bowl mix together corn flour and water and add to the boiling sauceOnce the sauce becomes thick, remove from flame and just before serving add the veg balls to the sauce and serve hot with fried rice :)", "images_list": ["spicy-veg-balls-in-hot-garlic-sauce_0", "spicy-veg-balls-in-hot-garlic-sauce_1", "spicy-veg-balls-in-hot-garlic-sauce_2", "spicy-veg-balls-in-hot-garlic-sauce_3", "spicy-veg-balls-in-hot-garlic-sauce_4"]} {"id": "RECIPE_1632", "question": "What ingredients do I need to prepare Veg Balls for the dish 'Spicy Veg Balls in Hot Garlic Sauce'?", "provenance": [41040], "ground_truth": "To prepare the Veg Balls for 'Spicy Veg Balls in Hot Garlic Sauce,' you'll need 1 cup finely chopped cabbage, 1 cup finely chopped cauliflower, 1/2 cup grated carrots, 1/4 cup refined flour, 2 tbsp cornflour, 1 tbsp soy sauce, 1 Thai green chili, 1 tbsp grated garlic, salt and pepper to taste, and 1 tbsp olive oil. Additionally, you'll need oil for frying.", "images_list": ["spicy-veg-balls-in-hot-garlic-sauce_1"]} {"id": "RECIPE_1633", "question": "What\u2019s the best way to create delicious fresh fruit notter freezer pops using ripe fruit?", "provenance": [41041], "ground_truth": "Introduction: Fresh Fruit Notter Freezer Pops. So it is that fresh fruit time of year.\u00a0 Your fruit tree has just bestowed on you the bounty of Happyness, 40+ pounds of fruit.\u00a0 You have canned and made plum jelly, plum orange jelly, plum chutney, plum cherry jelly, plum perserves, plum BBQ sauce and still have 10+ pounds of ripe fruit left.\u00a0 Well now is the time to add one more to the list and make Pump Notter Freezer Pops. Things you will need Freezer bags (I used quart bags but your choice for what to use) Heat sealer Fresh Fruit Funnel Step 1: Prepare Your Fruit Puree. Time to prepare your fruit puree. One recipe: 6 Cups of Plums 1 over ripe banana Place ingredients in a food processor and chop it all up. Sweeten to your taste but if you are using ripe fruit you should not need anything. Step 2: Create Your Pop Bags. Using your heat sealer create the pop holders to the size you like.\u00a0 Make sure that you create a gap between pops so you can cut them apart! Step 3: . Add your funnel, fill and seal!\u00a0 Dont forget to wash the excess out.", "images_list": ["fresh-fruit-notter-freezer-pops_0", "fresh-fruit-notter-freezer-pops_2", "fresh-fruit-notter-freezer-pops_3"]} {"id": "RECIPE_1634", "question": "What ingredients do I need to prepare the fruit puree for making 'Fresh Fruit Notter Freezer Pops,' and how do I process them?", "provenance": [41041], "ground_truth": "To prepare the fruit puree for making 'Fresh Fruit Notter Freezer Pops,' you will need 6 cups of plums and 1 overripe banana. The fruit should be placed in a food processor and chopped until well blended.", "images_list": []} {"id": "RECIPE_1635", "question": "What is the purpose of cooling wild rice before the thrashing process, and how is this achieved in Step 6?", "provenance": [41042], "ground_truth": "The purpose of cooling wild rice before the thrashing process is to allow air to circulate and cool it. This is achieved by setting up a homemade frame of 2 x 4 with screening on sawhorses, which facilitates air rotation from the bottom up.", "images_list": ["finishing-wild-rice_6"]} {"id": "RECIPE_1636", "question": "What\u2019s the best way to prepare delicious Asian/Mexican Salmon Taquitos for a savory snack?", "provenance": [41043], "ground_truth": "Introduction: Asian/Mexican Salmon Taquitos. Tiny Morsels of Salmon Taquitos are great for a savory bite smothered in Asian sauce and are ready in minutes.Nutritious and a filling snack for hungry mouths and gluten free!This is made in 1 skillet and is quicker than many desserts! Step 1: Ingredients & Prep. Prep:2 lbs of salmon, cubed1 tbsp. black bean sauce1/2 yellow pepper, sliced1 small onion sliced1 tbsp. of sriracha sauce1 tbsp. EVOO5-8, 4\" corn tortillas, warmedshredded lettuceblack sesame seedsCooking:Mix the black bean sauce and hot sauce into the salmon.In a preheated skillet add oil, peppers and onionsSaut\u00e9 until softened; approx. 5 min. on med. high heatMove the veggies over and make a spot to place the salmon chunks.Brown on all sides, cooking for approx. 8 min until cooked through.Assembly:Warm the tortillas.Add some lettuce, 2-3 pieces of salmon and sprinkle with sesame seeds to each warm tortilla.Roll tightly and use a wooden skewer to seal*Mine are larger for photography purposes.Enjoy with love!", "images_list": ["asianmexican-salmon-taquitos_0", "asianmexican-salmon-taquitos_1"]} {"id": "RECIPE_1637", "question": "How should the salmon be prepared before cooking it for the Asian/Mexican Salmon Taquitos?", "provenance": [41043], "ground_truth": "To prepare the salmon for the Asian/Mexican Salmon Taquitos, it should be cubed and mixed with black bean sauce and sriracha sauce before being cooked in the skillet.", "images_list": ["asianmexican-salmon-taquitos_1"]} {"id": "RECIPE_1638", "question": "What is the best way to whip up a delicious reduced-guilt green shamrock shake from scratch?", "provenance": [41044], "ground_truth": "Introduction: How I Made a Reduced-guilt GREEN SHAMROCK SHAKE! I Made It at Techshop Detroit!. http://www.techshop.ws\nNothing says \"SPRING FORWARD!\" quite like a smooth, chill, minty fresh glass of reduced-guilt shamrock shake.\u00a0 This is an easy little treat that I was glad to share with the crew up here at\u00a0 Techshop Detroit! Step 1: Collect Your Ingredients!. Things you will need:\na Blender or decent hand-mixer.\n1 container reduced fat vanilla frozen yogurt\n1/2 gallon fat free skim milk\nmint extract\ngreen food coloring\nglasses Step 2: . combine:\n2\u00a0 huge scoops of yougurt\n2/12 cups milk (more or less depending on desired thickness)\n4-5 drops green food coloring\n1/2 tsp mint extract\nBLEND UNTIL SMOOTH! Step 3: . Pour into a glass and enjoy!\u00a0 Optional:\u00a0 fat free whipped topping and a cherry)", "images_list": ["how-i-made-a-reduced-guilt-green-shamrock-shake-_0", "how-i-made-a-reduced-guilt-green-shamrock-shake-_1", "how-i-made-a-reduced-guilt-green-shamrock-shake-_2", "how-i-made-a-reduced-guilt-green-shamrock-shake-_3"]} {"id": "RECIPE_1639", "question": "What ingredients do I need to make a reduced-guilt Green Shamrock Shake, and what are the specific quantities for the yogurt and milk?", "provenance": [41044], "ground_truth": "To make a reduced-guilt Green Shamrock Shake, you will need 1 container of reduced fat vanilla frozen yogurt and 1/2 gallon of fat free skim milk.", "images_list": ["how-i-made-a-reduced-guilt-green-shamrock-shake-_1"]} {"id": "RECIPE_1640", "question": "What is the process for creating a flavorful homemade SPAM with kombu misubi?", "provenance": [41045], "ground_truth": "Introduction: Homemade SPAM With Kombu Misubi . I have early memories of Saturday morning breakfasts of SPAM. Salty, meaty, fried and curled up around the edges. I liked it then, but years later, out in the wilderness, I tried again and almost choked at the salt content. It drowned out any flavor the meat particles once had and made me thirsty for an entire day. Still, I couldn\u2019t help but appreciate the survivalist capacity of SPAM and that iconic can-well traveled, dust covered, nostalgic, and dinged in ways that suggest a storied past. Years later, I was in a gas station in Hawaii and very hungry. Under the heat lamp were the usual choices-hot dogs, burritos, and then SPAM, served over sushi rice and with a sliver of seaweed holding it together. I had heard about this this East- -meets-tinned-meat staple known as masubi. It seemed like the safest choice of the light bulb- cooked buffet. It had a sweet teriyaki sauce that balanced out the salt, and despite my biases, I enjoyed it. SPAM utilizes pork trim that normally goes to waste, so it was an early adaptor in our growing awareness about food waste. I set out to make my own SPAM, with less salt, but still using parts of the animal that are normally wasted. So I made one out of pig trotters, and a salmon SPAM from collars, bellies and tails. Step 1: Buy Pig Trotters. This is not as easy as one might think. Using trotters for SPAM was first suggested to me by a butcher at the Ferry Plaza Market. However, the butcher told me they were out, as all the chefs wanted them. I felt a little smug. I was out there sourcing alongside top chefs in San Francisco. When I was finally able to get some, the butcher advised me: \u201cJust cook them for a good, long time until the meat falls from the two bones going through the hooves.\u201d Step 2: Slow Cook Pig Trotters. Put them in a big stock pot on low heat. I added some salt- (if you can get ahold of Morton\u2019s Meat Curing salt, that will make it more pink, like original SPAM), bay leaves, paprika, salt & pepper. I let the pig hooves simmer for about 4 hours. I was expecting the bones to slip out, leaving a pork belly-like mass behind. Step 3: Make a Mess. When I took one out, the bones didn\u2019t slide off fatty, meaty flesh. So I worked out the two biggest bones, that were encased in thick skin. Even when I had them removed, still, no meaty reward, just more bones that resembled toes. Yes, pig toes, with gristle and bones and padding. I was out of my league. This was a skill learned from hard knocks during the Depression or by chefs working their magic. I didn\u2019t know what I was doing-besides making a huge, greasy mess. I put it into a Cuisinart and blended it. The more it blended, the more I realized that I didn\u2019t ever want to eat this. I certainly didn\u2019t want to give the fatty, gnarly, thick skin ground into a paste to other people. (A hand cranked meat grinder would work better). So I compromised and ran out and bought humanely raised, local, organic ground pork and mixed it 1:1 with the trotter gurry. Step 4: \u200bMix With Ground Pork, Shape and Freeze. Next, I mixed the trotters with ground pork. I also added some sage leaves, pepper and about a tablespoon of chili flakes. I divided it into half and packed each into plastic bag, and then put into a bread pan. I then placed these into the freezer so that it\u2019s frozen into shape. Step 5: Slow Cook in Sous Vide or in Oven Double Broiler. I cooked this in a Sous Vide machine for four hours. This might be the only reason people aren\u2019t breaking their teeth on the boney-bits. However, you can also use a good meat grinder, and then DIY Sous Vide it by filling a baking pan with water and then placing the SPAM inside to bake at a low heat. (See salmon SPAM Instructable for doing this). I\u2019ve also heard that you can use a dishwasher to Sous Vide, but that\u2019s an entirely different Instructable. Step 6: Let It Sit in Fridge Overnight. I put it in the fridge overnight, and the next day took it out for a look. It was the right shape, the hue almost pink, and the gelatin from the pig hooves seemed to bind it all together. There was a layer of fat congealed on the outside, but you just call that lardo and consider it a delicacy. Step 7: Slice and Cook It. Get oil or butter really hot, and flash fry it for 20 seconds on each side. Step 8: Make Masubi. For the masubi, make sushi rice. If you can\u2019t find it, try Calrose medium grain. You can add a little saki and piece of kombu to the cooking rice if you\u2019d like to flavor it a bit. When it\u2019s done, put it into a bowl. If you have a sushi roller, use that to roll it into cylinders. If not, you can try to use some wax paper or your hands to make rolls of rice.Slice your SPAM and put it on the rice. I added a little seaweed sauce made with kombu, sesame oil, onions, shitake mushrooms, tamari, ginger, honey and red pepper flakes. Let it simmer for 45 minutes. When the sauce cools a little, puree it. This stuff is good on everything. A more in-depth Instructable is coming on this. While this sauce was cooking, I put a few pieces of kombu in to soak up flavor and to soften. Step 9: Tie Up Masubi With Kombu. Take a few large pieces of kombu and cut them into thin slices. Use these to tie up the rice and SPAM. Step 10: Serve. Assemble and serve. Wait until people have already chewed and swallowed it before you tell them they are eating trotters.", "images_list": []} {"id": "RECIPE_1641", "question": "Why is it important to let the prepared SPAM sit in the fridge overnight when making 'Homemade SPAM With Kombu Misubi'?", "provenance": [41045], "ground_truth": "Letting the prepared SPAM sit in the fridge overnight is important because it allows the mixture to set properly, resulting in the right shape and a cohesive texture, thanks to the gelatin from the pig hooves. The outer layer of fat that congeals can be considered lardo, which is a delicacy.", "images_list": []} {"id": "RECIPE_1642", "question": "What\u2019s the best way to create a mouthwatering chocolate bacon sandwich that brings together sweet and savory flavors?", "provenance": [41046], "ground_truth": "Introduction: Chocolate Bacon Sandwich. I never thought of such a glorious sandwich. This has to be one of the best combinations out there! This can be done in a pan just as easily as on the grill. Step 1: Watch This Video. Watch the full recipe on YouTube hereYou will need the following:MayoBaconDark ChocolateSourdough BreadFlake Sea Salt Step 2: Cook the Bacon. Get the bacon pretty crispy and drain on paper towels. Crumble the bacon, after it has cooled down. Step 3: Spread the Mayo. Spread mayonnaise on 1 side of 2 pieces of sourdough bread. Step 4: Build the Sandwich. Placing the mayonnaise sides of the bread down, apply a layer of bacon on one side of the bread. Add a layer of dark chocolate pieces on top of the bacon.Add another layer bacon on top of the chocolate.Finish by placing the other piece of bread on top, with the mayonnaise side facing up. Step 5: Cooking the Chocolate Bacon Sandwich. Heat a pan or grill, along with a griddle press over medium heat.When the grill is up to temperature, put the sandwich on the grill and using the griddle press, press down firmly.Cook 3-4 minutes each side or until golden brown. Step 6: Finishing Touch. Finish with a light sprinkling of flaky sea salt.This was about six servings.", "images_list": ["chocolate-bacon-sandwich_0", "chocolate-bacon-sandwich_2", "chocolate-bacon-sandwich_3", "chocolate-bacon-sandwich_4", "chocolate-bacon-sandwich_5", "chocolate-bacon-sandwich_6"]} {"id": "RECIPE_1643", "question": "What texture should the bacon have after cooking for the 'Chocolate Bacon Sandwich', and how should it be prepared before adding it to the sandwich?", "provenance": [41046], "ground_truth": "After cooking the bacon for the 'Chocolate Bacon Sandwich,' it should be pretty crispy. Before adding it to the sandwich, the bacon should be drained on paper towels and then crumbled once it has cooled down.", "images_list": ["chocolate-bacon-sandwich_2"]} {"id": "RECIPE_1644", "question": "What\u2019s the best way to prepare delicious onigiri, the beloved Japanese rice balls?", "provenance": [41048], "ground_truth": "Introduction: Make Onigiri. in this instructable i will show you how to make an onigiri.\u00a0 onigiri (rice ball) is a traditional japanese comfort food.\u00a0 onigiris are very easy to make and are also healthy and delicious. Step 1: Ingredients. rice (calrose)\n1/4c. measuring cup\nsmall pot with lid\nrice paddle or wide flat spoon (not shown)\nplastic wrap\nseasoning(furikake or filling)*\n* google onigiri fillings for a good list of popular and traditional onigiri fillings. Step 2: Prepare the Rice. rice for onigiri must be prepared in a very specific way for the onigiri to turn out properly. the type of rice is also very important, you must use a japanese short or medium grain sticky rice.\nmeasure 1/2c. of rice\nlightly rinse rice a few times until water runs clear\ndrain, then add 3/4c.\u00a0of cooking water\nlet rice sit for 30 min.\u00a0to absorb some water Step 3: Cook the Rice. cover your pot and turn heat to high until steam comes out of the lid and water is boiling\nwhen the water is boiling turn heat to low and cook covered for 13 min. Step 4: Cooling Period. after cooking on low for 13 min remove pot from heat and let it sit covered for 15 min.\nDO NOT UNCOVER POT DURING COOKING OR DURING 15 MIN. COOLING PERIOD. Step 5: Make the Onigiri. divide rice into thirds\nplace 1/3 on plastic wrap\nform into a triangle\nremove from plastic wrap\ncoat both sides in seasoning(to make a filled onigiri make a crater in the rice, insert filling and fold rice over the filling\nenjoy!", "images_list": ["make-onigiri_0", "make-onigiri_1", "make-onigiri_2", "make-onigiri_3", "make-onigiri_4", "make-onigiri_5"]} {"id": "RECIPE_1645", "question": "What type of rice is essential for making 'make-onigiri,' and what is the initial step in preparing it before cooking?", "provenance": [41048], "ground_truth": "To make 'make-onigiri,' you must use a Japanese short or medium grain sticky rice. The initial preparation step is to measure 1/2 cup of rice, lightly rinse it a few times until the water runs clear, then drain and add 3/4 cup of cooking water before letting it sit for 30 minutes to absorb some water.", "images_list": ["make-onigiri_2"]} {"id": "RECIPE_1646", "question": "What is the overall process for creating your own Garlic Amino Salt at home?", "provenance": [41049], "ground_truth": "Introduction: Garlic Amino Salt. Taking a cue from Chalt, I decided that I should like to make an amino heavy salt. I have previously been led to believe that the flavor advantage of sea salt, particularly highly regarded sea salts such as sel gris, fleur de sel and varied other examples, is the mineral and amino content imparted by the brine from which it is collected. My intention in this case was to create a reduced salt with far-increased amino content, intended to be used in a similar way to soy sauce, but without the addition of liquid. I'm calling this salt \"Garlic Amino Salt\", as its ingredients are sea salt, alderwood smoked salt, black garlic powder and minced preserved garlic. Step 1: Initial Addition. As this is a small-batch experimental recipe, I started by adding 250 mL of Spring Water to a medium saucepan over high heat. Once the water started boiling, I reduced the temperature to medium, and added 50g of an ordinary, mid-price Sea Salt. Step 2: Super-Saturation. I then began attempting to super-saturate the solution with sea salt. After adding 25g more salt, I discovered that the solution was too thick, and added 100mL more water. The solution at that point seemed too thin. I then added 3g of smoked salt and 5g of sea salt, and started adding water in 15mL increments. After 5 such increments, I decided that the solution was appropriately dilute as to be supersaturated at boiling. I then added the black garlic and minced garlic, boiled for 2 minutes more, and poured the mixture through a plastic filter I purchased online into a 2.2qt Pyrex baking dish. It was then placed in an oven at 275F, as shown. Step 3: Precipitation/Drying. I checked the solution at 15 minute intervals, observing the drying taking place from the outer rim of the dish inward, as illustrated in the following sequence. Note that significant precipitation happened in the first 15 minutes of the process. Step 4: Final Drying. After 90 minutes of such, I found that the solution had dried into a loose cake. I removed the dish from the oven and stirred it using a silicon spatula. The resulting aggregate was semi-moist, with pockets of completely dry salt interspersed. I decided that the mixture could use more drying and placed it back in the oven for another 30 minutes. Step 5: Completion, Tasting. At this time, I removed the salt from the oven and stirred it up once again. It had become dry throughout, excepting a few small, moist clusters that nonetheless crumbled between my fingers. Tasting the new salt, it was intensely savory, with a significant but far-reduced saltiness from the original sea salt. I think it would work well as a salt replacement at anywhere from 1:1 to 1:2.5, for any recipe that the cook wanted to make more savory and wouldn't mind including black garlic flavor. Step 6: Final Thoughts. I believe this recipe would be helped by the inclusion of a vacuum hood for the reduction of the salt, coupled with a significant reduction in drying temperature. When using a vacuum hood, however, I would double the black garlic content and remove all minced garlic. The inclusion of some (5g on the light side to 15g on the heavy side) dried roasted garlic would be preferable to minced garlic in this case.\nThis experiment had an unexpected but not altogether unwelcome side effect. On a first attempt, I accidentally added the garlic and black garlic early, and decided I should start over. Not wanting to waste perfectly good black garlic, I put the failed recipe in a Pyrex loaf dish in the oven, without filtering, and the garlic mixture reduced down to a thick paste. I intend to put it in a yet undetermined amount of olive or canola oil, and use the result as a cooking paste or condiment.\nThis instructable is based on a post made on my blog, which includes the experimental data I recorded during production of the salt.\u00a0", "images_list": ["garlic-amino-salt_0", "garlic-amino-salt_1", "garlic-amino-salt_2", "garlic-amino-salt_3", "garlic-amino-salt_4", "garlic-amino-salt_5"]} {"id": "RECIPE_1647", "question": "In the recipe for 'Garlic Amino Salt,' what specific adjustments were made to achieve super-saturation in Step 2?", "provenance": [41049], "ground_truth": "In the recipe for 'Garlic Amino Salt,' to achieve super-saturation, I added 25g more salt, followed by 100mL of water to adjust the thickness. I then added 3g of smoked salt and 5g of sea salt, and continued adding water in 15mL increments until the solution was appropriately dilute for boiling.", "images_list": ["garlic-amino-salt_2"]} {"id": "RECIPE_1648", "question": "In preparing the dough for 'Bologna Wraps,' how should the dough be mixed and what thickness should it be rolled out to?", "provenance": [41050], "ground_truth": "To prepare the dough for 'Bologna Wraps,' mix the wrap ingredients (flour, water, etc.) in a bowl until you form a ball of dough. Then, spread it out into a circular shape, aiming for a thickness of about 1/8 inch. It's also noted that while you could use store-bought tortillas, they are not preferred due to a noticeable difference in taste.", "images_list": ["bologna-wraps_2"]} {"id": "RECIPE_1649", "question": "What\u2019s the best way to whip up a refreshing one lemon lemonade?", "provenance": [41051], "ground_truth": "Introduction: One Lemon Lemonade . This is the delicious simple lemonade you can make with limited ingredients almost anywhere.I love making this in a hot day when I don't have time to make a whole batch of lemonade. I hope you like it as much as I do! Step 1: . Space for this very limited ingredients 1 cup of ice One lemon a cup ( I used a old jar) 2-3 tablespoons spoons of sugar to taste depending on how sour you like your lemonade Step 2: . First put your cup of ice in your jar. Cut your lemon in half and squeeze out the juice. uf you need to use a handheld juicer, feel free to use one. Make sure you get all the juice for maximum flavor. And for a little extra I cut off a little slice of the lemon. Step 3: . Then poor one to 1 -1 1/2 cups of water into your jar. Then I add 2 to 3 tablespoons of sugar. This makes the lemonade kind of sour so if you like sweet lemonade I would suggest adding more sugar. Finally add the lemon slice to the side of your jar for decoration. And you're done! Enjoy!", "images_list": ["one-lemon-lemonade_0", "one-lemon-lemonade_1", "one-lemon-lemonade_2", "one-lemon-lemonade_3"]} {"id": "RECIPE_1650", "question": "How can you squeeze the lemon juice?", "provenance": [41051], "ground_truth": "You can cut lemons in half and squeeze out the juice, use a handheld juicer.", "images_list": ["one-lemon-lemonade_2"]} {"id": "RECIPE_1651", "question": "What are the best steps to prepare a refreshing savory raw vegan coleslaw that's perfect for gatherings?", "provenance": [41052], "ground_truth": "Introduction: Savory Raw Vegan Coleslaw. \n This simple coleslaw has a fresh, savory flavor that can't be beat. It's been a big hit for me at potlucks, and it's quick and inexpensive to make.\nYou will need:\n\n\t\t1/2 green cabbage\n\t\tLeek\n\t\tCarrots\n\t\tParsley\n\t\tVinegar\n\t\tCold-pressed olive oil\n\t\tSalt\nStart by dicing the half cabbage. Dice the leeks until you have 1/2 cup, and add to the cabbage. Use a food processor to chop the carrots finely, and add 1/2 cup of those too. Chop 1/4 cup parsley and add that in.\nAdd one tablespoon each of vinegar and olive oil, and 1/2 teaspoon of salt.\u00a0\nThis recipe is best made ahead of time and allowed to sit. The ingredients stay crunchy for a long time, and sitting allows the flavors to mingle well.\nThis coleslaw is also delicious in sandwiches.\n ", "images_list": ["savory-raw-vegan-coleslaw_0"]} {"id": "RECIPE_1652", "question": "What ingredients and their quantities are added to the chopped cabbage when making 'Savory Raw Vegan Coleslaw'?", "provenance": [41052], "ground_truth": "When making 'Savory Raw Vegan Coleslaw,' you add 1/2 cup diced leeks, 1/2 cup finely chopped carrots, and 1/4 cup chopped parsley to the chopped cabbage.", "images_list": ["savory-raw-vegan-coleslaw_0"]} {"id": "RECIPE_1653", "question": "What is the best way to prepare Grandma's crispy tofu for a delightful meal?", "provenance": [41053], "ground_truth": "Introduction: Grandma's Crispy Tofu. This is a simple yet impressive Chinese dish. \u00a0My grandmother would whip this dish up in a just a few minutes and the squares always disappeared just as quickly. \u00a0All the ingredients are readily available at any grocery store, so give it a shot! Step 1: Ingredient List. 1 \u00a0 \u00a0 Package Firm Tofu (14oz) 1\u00a0\u00a0\u00a0\u00a0 Egg 3 \u00a0 \u00a0 Stalks of Scallions 3 \u00a0 \u00a0 Tablespoons of Soy Sauce 1 \u00a0 \u00a0 Tablespoon of Sugar 1 \u00a0 \u00a0 Teaspoon of Salt 1/2 \u00a0Cup of Water 1/2 \u00a0Cup Vegetable Oil\u00a0 1/2\u00a0 Cup of Corn Starch Step 2: Prep and Cook the Tofu. Begin by heating the oil in a frying pan, cast iron works particularly well. \u00a0 Then begin the tofu preparation: Step One: \u00a0Pat dry the tofu with a paper towel and cut into 1\" squares (half the tofu block lengthwise first, then cut crossways into even parts) and coat the tofu slices with salt. Step Two: \u00a0Whisk the egg in a bowl. Step Three: \u00a0Gently coat all sides of the tofu in corn starch, make sure to cover the entire piece, carefully shaking the cornstarch helps. Step Four: \u00a0Coat the tofu in the egg mixture and set down (be gentle) in pan, cook on medium-low heat until brown on both sides. Hint: \u00a0Blot the tofu on a paper towel when browned if using a smaller pan. Step 3: The Sauce. After lifting the tofu pieces out of the pan, do NOT drain the oil and keep the burner on. Then begin the sauce: Step One: \u00a0Slice the scallion in 2\" diagonals and drop into the same pan and let it char. Step Two: \u00a0Add the soy sauce, sugar, and water. Step Three: \u00a0Let it simmer for 1 minute and remove from heat. Serve stacked with scallion sauce drizzled on top, or family style on a large plate with scallion sauce in a ramekin on the side.", "images_list": ["grandmas-crispy-tofu_0", "grandmas-crispy-tofu_1", "grandmas-crispy-tofu_2", "grandmas-crispy-tofu_3"]} {"id": "RECIPE_1654", "question": "What are the steps for preparing the tofu for frying in 'Grandma's Crispy Tofu'?", "provenance": [41053], "ground_truth": "To prepare the tofu for 'Grandma's Crispy Tofu,' first, pat dry the tofu with a paper towel and cut it into 1\" squares. Then, coat the slices with salt. Next, gently coat all sides of the tofu in corn starch to ensure complete coverage. Finally, coat the tofu in the egg mixture before frying.", "images_list": ["grandmas-crispy-tofu_2"]} {"id": "RECIPE_1655", "question": "What is the process for unmolding the chocolate box from the Tupperware when making a DIY Edible Chocolate Box filled with chocolate dipped strawberries?", "provenance": [41054], "ground_truth": "To unmold the chocolate box from the Tupperware when making a DIY Edible Chocolate Box filled with chocolate dipped strawberries, start by flipping the Tupperware upside down and gently pulling the sides away from the chocolate. Look for spots where the chocolate has released from the Tupperware; these areas will turn white. Once the sides are released, place your thumbs on the top (with the open side facing down) and gently push to release the bottom of the box while pulling outward on the sides of the Tupperware. Ensure there is a towel or hand underneath to catch the box and prevent it from breaking.", "images_list": ["diy-edible-chocolate-box-filled-with-chocolate-dip_7"]} {"id": "RECIPE_1656", "question": "What is the process for making delectable vegan spelt pancakes that everyone will love?", "provenance": [41055], "ground_truth": "Introduction: Vegan Spelt Pancakes. A few days ago, My husband made these delicious easy to make spelt pancakes! Just see for yourself, don\u2019t you want 1, 2 or 3? These pancakes are very tasty & very easy to devour too! Enjoy! :) Step 1: Gather Your Ingredients!. Recipe: For 8 medium thicker pancakesIngredients: 250 gr white spelt flour (less than 7 tablespoons) 100 ml unsweetened soy milk (6 +1/2 tablespoons) 2 tablespoons coconut sugar 1 tablespoon canola oil (15 ml) 2 teaspoons vanilla extract/ I use home-made (10 ml) 1 teaspoon baking soda 1/2 teaspoon salt 400 gr lightly sweetened vegan soy yoghurt or coconut yoghurt, room temperature! (3/4 cup +3 tablespoons ) canola oil to fry your pancakes in Step 2: Method!. Take a large bowl & add baking soda & yoghurt. Mix well.In another bowl, add salt, sugar, vanilla extract & oil. Mix well. Now, add yoghurt-baking soda mix to this other bowl & mix slowly your flour through it until it is all used up. Leave this batter to sit on your kitchen counter for about 15 minutes. This way, the batter will sit & get thicker! :) That is what you want! Now, fry your pancakes in a smaller non-stick pan, on medium-high, on 2 sides until golden brown & cooked through! Keep them warm on a plate with aluminium foil over it. Place them on top of each other & attack! These are very lovely with hot maple syrup over them or with the same yoghurt you have used in the pancakes & some lovely home-made jam! MMM,\u2026;)You also can find them on my blog, here: http://sophiesfoodiefiles.wordpress.com/2015/01/26/vegan-spelt-pancakes/", "images_list": ["vegan-spelt-pancakes-1_0", "vegan-spelt-pancakes-1_2"]} {"id": "RECIPE_1657", "question": "What steps should I take to prepare the batter for making Vegan Spelt Pancakes before frying them?", "provenance": [41055], "ground_truth": "To prepare the batter for making Vegan Spelt Pancakes, start by taking a large bowl and adding baking soda and yoghurt, mixing them well. In a separate bowl, combine salt, sugar, vanilla extract, and oil, mixing them thoroughly. Then, add the yoghurt-baking soda mixture to the second bowl and gradually mix in the flour until fully incorporated. Allow the batter to sit for about 15 minutes to thicken before frying.", "images_list": ["vegan-spelt-pancakes-1_2"]} {"id": "RECIPE_1658", "question": "For making 'White Chicken Chili,' what should you do after simmering the chili?", "provenance": [41056], "ground_truth": "After simmering the chili, you should remove it from heat and stir in the sour cream and whipping cream. This step is crucial because adding these ingredients while the pot is still on heat can make the mixture look frothy and strange, although it will still taste fine.", "images_list": ["how-to-make-white-chicken-chili_5"]} {"id": "RECIPE_1659", "question": "What\u2019s the best way to whip up some delicious chocolate peanut butter bars that require no baking?", "provenance": [41057], "ground_truth": "Introduction: Chocolate Peanut Butter Bars. These are so,so good and easy no bake snacks. Step 1: Ingredients . Chunky style peanut butter ( the cheap stuff is just as good if not better)Graham crackersSaltinesMelting chocolateWax paper or foil Step 2: . Start by crushing 4 whole squares of graham crackers and about 4-5 saltines Save a few extra i case you need to add more after the next step Step 3: Mix the Ingredients . Star adding a cup of peanut butter to the crumbs . The mix should be firm but not to dry or too wet.It needs to be able to be firm enough to roll into balls I start with about a cup and adjust until the mix is just right Step 4: Adding the Mix. After you have either rolled your mix into balls or if you want to just drop mix by the tablespoon , put your melting chocolate in the microwave for the recommended time on package. Be sure to check it periodically to make sure it doesn't burn.As soon as you take out of microwave, star dropping a few balls at a time and gently covering each ball.Carefully scoop them back out and place on wax paper covered cookie sheet.Toss them in the fridge for about 20 min. Enjoy!", "images_list": ["chocolate-peanut-butter-bars_0", "chocolate-peanut-butter-bars_1", "chocolate-peanut-butter-bars_4"]} {"id": "RECIPE_1660", "question": "For making 'Chocolate Peanut Butter Bars,' how should I prepare the mixture before coating it with melting chocolate?", "provenance": [41057], "ground_truth": "To prepare the mixture for 'Chocolate Peanut Butter Bars,' you should either roll it into balls or drop it by the tablespoon. Then, melt the chocolate in the microwave according to the package instructions, checking it periodically to prevent burning.", "images_list": ["chocolate-peanut-butter-bars_4"]} {"id": "RECIPE_1661", "question": "What is the best way to whip up a delicious lactose-free cauliflower Alfredo sauce?", "provenance": [41058], "ground_truth": "Introduction: Lactose-free Cauliflower \"Alfredo\" Sauce. This creamy cauliflower sauce is a healthy lactose-free alternative to Alfredo sauce. I use lactose-free milk, but you can use a milk substitute like soy milk to make this a fully vegan sauce.My good friend, Jess, taught me this recipe and encouraged me to post an instructable about it so others can enjoy it too! Step 1: Ingredients. Ingredients:\u00bd of a large head of cauliflower1 cup of lactose-free milk (or milk alternative) 1 onion, chopped2 cloves of garlic, chopped 1 tablespoon of lemon juice 1 tablespoon of olive oil salt and pepper to taste Step 2: Cooking the Cauliflower, Onion and Garlic. Cut the cauliflower into florets, add to a pot, cover with water and bring to boil. Cook the cauliflower until you can easily pierce it with fork. Drain.Saute the chopped onions and garlic in the olive oil. Step 3: Blend. In a blender, add the cooked cauliflower, onions and garlic, milk, lemon juice, salt and pepper and blend until smooth.Pour the finished sauce over your favourite pasta dishes. This sauce's mild flavour is great for all sorts of tasty meals!", "images_list": ["lactose-free-cauliflower-alfredo-sauce_0", "lactose-free-cauliflower-alfredo-sauce_1", "lactose-free-cauliflower-alfredo-sauce_2", "lactose-free-cauliflower-alfredo-sauce_3"]} {"id": "RECIPE_1662", "question": "What steps should I take to prepare the cauliflower before blending it into the Lactose-free Cauliflower Alfredo Sauce?", "provenance": [41058], "ground_truth": "Before blending into the Lactose-free Cauliflower Alfredo Sauce, you should cut the cauliflower into florets, add it to a pot, cover it with water, and boil until you can easily pierce it with a fork. Once cooked, drain the cauliflower.", "images_list": ["lactose-free-cauliflower-alfredo-sauce_2"]} {"id": "RECIPE_1663", "question": "What is the overall process for preparing delicious orange-spiced tea eggs that are sure to impress?", "provenance": [41059], "ground_truth": "Introduction: Orange-Spiced Tea Eggs. \nThis Asian-inspired treat not only makes a stunning presentation... they're easy to make and\u00a0taste fantastic.\nWarning: Delicious and\u00a0highly addictive!\n\u00a0 Step 1: Ingredients You'll Need:. 6 Hard-boiled Eggs\nFor Marinade:\n6 Orange-spiced Tea Bags (or any flavor of Black Tea.)\n1/4 Cup Balsamic or Black Vinegar\n1/4 Cup Dark Brown Sugar (Packed)\n2 T Salt or 1/4 Cup Soy Sauce\n1 tsp Ground Cinnamon\n4 Cups Water\n3 Drops Black Food Coloring (Optional) Step 2: Hard-boiling Your Eggs.. Place your eggs in a saucepan and cover with cold water.\nBring water\u00a0to a rapid\u00a0boil over high heat. Reduce heat to medium-low and\u00a0simmer gently\u00a0for 14 minutes.\u00a0\nUsing a slotted spoon,\u00a0\u00a0immediately\u00a0place\u00a0boiled eggs into a cold water or ice water bath for 3 minutes.\nRemove from bath and set aside.\u00a0 Step 3: Create Your Orange-spiced Tea Marinade. Combine all of\u00a0the listed Marinade\u00a0ingredients in a 2 quart Sauce pan.\nBring to a boil. Reduce heat, cover and simmer for 30 minutes.\nRemove from heat and let cool for 20 minutes or so. Step 4: Tap-crack Your Hard-boiled Eggs.. Using a teaspoon, use the rounded bottom to gently (but firmly) tap around\u00a0the shell of each egg, creating a fine network of cracks\nAvoid tapping the large end of the egg where the air pocket is, as this will cause the tea\u00a0to flood\u00a0in and compromise the interesting marble pattern you want to create. It won't hurt anything if you do, but the visual\u00a0effect\u00a0will be diminished.\nDO NOT peel the eggs. Step 5: Adding Eggs to Your Orange-spiced Marinade.. I repeat:\u00a0Do not peel the eggs! ;-)\nPour your warm marinade (with the tea bags)\u00a0into a resealable 1 quart container or a ziplock Baggie.\nGently add your eggs and seal your container. If using a baggie, remove as much air as possible. A straw works great!\nAllow the eggs to marinate at room temperature for an hour. Step 6: Refrigerate and Wait.... \nPlace\u00a0the container\u00a0in your refrigerator\u00a0and be patient.\u00a0\nLet the Eggs\u00a0soak for at least 7 days to give the marinade a chance to work it's magic.\nPeel, serve and enjoy... bet you can't eat just one!\nHint for easy-peasy peeling:\u00a0 Roll the egg gently between your palms then start at the large end.", "images_list": ["orange-spiced-tea-eggs_0", "orange-spiced-tea-eggs_1", "orange-spiced-tea-eggs_2", "orange-spiced-tea-eggs_4", "orange-spiced-tea-eggs_5", "orange-spiced-tea-eggs_6"]} {"id": "RECIPE_1664", "question": "For making 'Orange-Spiced Tea Eggs,' what steps should you take to prepare the eggs for marinating after boiling?", "provenance": [41059], "ground_truth": "To prepare the eggs for marinating in 'Orange-Spiced Tea Eggs,' you should use a teaspoon to gently tap around the shell of each egg, creating a fine network of cracks while avoiding the large end where the air pocket is located.", "images_list": ["orange-spiced-tea-eggs_4"]} {"id": "RECIPE_1665", "question": "What is the exciting way to create Tetris sandwiches that will delight young food lovers?", "provenance": [41060], "ground_truth": "Introduction: Tetris Sandwiches. For young geeklings, you can make a fun Tetris puzzle out of a sandwich in a few easy steps. Step 1: Step 1: Make a Sandwich. I would recommend a sandwich made of solid bits (Ham, Turkey, Cheese) rather than PB&J. Step 2: Step 2: Score the Sandwich. Get a bread knife, and cut a series of shallow lines in the top of the bread. Make three equidistant horizontal lines by bisecting the bread, then bisecting the two remaining halves. Then, do the same thing with vertical lines (one in the center, then one on either side). Step 3: Step 3: Cut Out Your Pieces. Keep in mind what the Tetris pieces look like as you cut the sandwiches. The T, the S, the L, and the long bar. You won't be able to make the puzzle out of all of them, but you can get most in a single sandwich. Step 4: Step 4: Wrap the Results. Turn over the sandwich pieces to avoid showing the scoring, then place the results on a plate so that they are no longer in place. Then cover the plate with plastic wrap to keep the pieces in place. Now it's ready to put in your geeklet's lunchbag.Make sure to tell them to play with their food!", "images_list": ["tetris-sandwiches_0", "tetris-sandwiches_1", "tetris-sandwiches_2", "tetris-sandwiches_3", "tetris-sandwiches_4"]} {"id": "RECIPE_1666", "question": "What should you do to the sandwich when making 'Tetris Sandwiches' before cutting it into pieces?", "provenance": [41060], "ground_truth": "Before cutting the sandwich into pieces for 'Tetris Sandwiches,' you should score it by cutting a series of shallow lines in the top of the bread, making three equidistant horizontal lines and then adding vertical lines in a similar manner.", "images_list": ["tetris-sandwiches_2"]} {"id": "RECIPE_1667", "question": "What should you do with the peanuts when preparing 'Chicken in Peanut Mole Sauce'?", "provenance": [41061], "ground_truth": "To make 'Chicken in Peanut Mole Sauce,' you should put your peanuts with a tablespoon of oil in a hot pan at medium heat and stir them constantly to avoid burning.", "images_list": ["chicken-in-peanut-mole-sauce_2"]} {"id": "RECIPE_1668", "question": "What\u2019s the best way to create delightful blackberry milk ice pops at home?", "provenance": [41062], "ground_truth": "Introduction: Blackberry Milk Ice Pops. These healthy blackberry milk ice pops will leave you with a smile on your face. Step 1: Ingredients. You will need 3/4 cup of blackberries (i picked mine from my backyard) 1 cup of milk a spoonful of sugar and a hand blender or blender (makes one blackberry milk ice pop) Step 2: Blending. Add the milk,sugar, and blackberries into your mixing cup or blender and blend together. Step 3: Pouring. Pour the mixture into cups and insert a popsicle stick in it or pour it in a posicle maker. Step 4: Freeze. Place the cup with the popsicle stick in it or the popsicle maker in the freezer. Wait for the magic to begin. Step 5: Enjoying. Tear open the paper cup or open the popsicle maker. Enjoy! Be sure to vote for me!", "images_list": ["blackberry-milk-ice-pops_0", "blackberry-milk-ice-pops_1", "blackberry-milk-ice-pops_2", "blackberry-milk-ice-pops_3", "blackberry-milk-ice-pops_4", "blackberry-milk-ice-pops_5"]} {"id": "RECIPE_1669", "question": "What ingredients do you need to blend together to make 'Blackberry Milk Ice Pops'?", "provenance": [41062], "ground_truth": "To make 'Blackberry Milk Ice Pops,' you need to blend together 3/4 cup of blackberries, 1 cup of milk, and a spoonful of sugar.", "images_list": ["blackberry-milk-ice-pops_1"]} {"id": "RECIPE_1670", "question": "What are the exciting steps to create mini chocolate cars using homemade gelatin molds?", "provenance": [41063], "ground_truth": "Introduction: Mini Chocolate Cars - From Gelatin Molds. How to make Mini Chocolate Cars from a gelatine mold. Silicon molding kits are a bit expensive, in this video I show you a cheap alternative to make food molds. Made out of Gelatin, water and sugar.It\u2019s fun to make and you have endless options and variations with the objects you can put in the gelatin.I wanted to make a Classic Mini because I love those cars. Step 1: Check Out My Quick Video Tutorial!. This video will show you how to make the Chocolate cars out of (homemade) gelatin molds.Along with the video you can follow the (easy) steps below :-) Youtube Video Step 2: Get Your Materials. For the mold I used:20 grams (0.7 oz) of gelatin 20 grams (0.7 oz) of sugar 100 to 150 ml waterFurthermore I used Chocolatepotstoveplastic bucketMini cooper model car (solid, closed windows) or anything you like to make a mold from.oil or grease Step 3: Prepare the Gelatin. Soak the Gelatin for about 5 minutes in cold waterHeat up water and add the sugar and gelatinGive it a stir but don't let it boil. Step 4: Make the Mold. Cover the object (the mini car) and the bucket in oil, so the gelatin will come loose easy later on.Place a little layer of gelatin in the bucket and place the object in position. When the first layer is dry put the rest of the mixture, so the object is fully covered and let it become solid.I use the freezer to fasten this process, it took me about 1 hour. Remove the object carefully from the mold. Step 5: Make the Chocolate Car. make a water bath to melt the chocolatemelt and temper the chocolatewhen the chocolate mixture is done pour it into the moldwait till the chocolate is solid again, it took me about 15 minutes.Remove the chocolate from the mold Step 6: Done. Now the chocolate car is ready. You can also play a bit with colors, give it a white roof and some bonnet stripes for example.Thank you for checking out my Instructable ;-) Please also check out my youtube channel", "images_list": ["mini-chocolate-cars-from-gelatin-molds_0", "mini-chocolate-cars-from-gelatin-molds_2", "mini-chocolate-cars-from-gelatin-molds_3", "mini-chocolate-cars-from-gelatin-molds_4", "mini-chocolate-cars-from-gelatin-molds_5", "mini-chocolate-cars-from-gelatin-molds_6"]} {"id": "RECIPE_1671", "question": "What are the steps to properly prepare the gelatin for making 'Mini Chocolate Cars - From Gelatin Molds'?", "provenance": [41063], "ground_truth": "To prepare the gelatin for making 'Mini Chocolate Cars - From Gelatin Molds,' soak the gelatin in cold water for about 5 minutes, then heat water and add sugar along with the gelatin, stirring gently without allowing it to boil.", "images_list": ["mini-chocolate-cars-from-gelatin-molds_3"]} {"id": "RECIPE_1672", "question": "What\u2019s the best way to whip up a delicious homemade milkshake that\u2019s perfectly creamy and satisfying?", "provenance": [41064], "ground_truth": "Introduction: Making a Homeade Milkshake. Step 1: Materials. You will need, ice cream of your choice, chocolate syrup (if you want a chocolate milkshake), milk, hand blender or any blender, cups, blending cup (something to blend the ice cream), and an ice cream scoop. Step 2: Scoop Ice Cream Into the Blending Cup . Scoop the ice cream. Step 3: Add Milk. Add milk to about the hight of the ice cream amount. Add more for a thinner milkshake or add less for a thicker one. It is up to you! Step 4: Blend to Your Liking. Blend the ice cream so the chunks get broken up. If you want an even thinner milkshake add more milk and continue to blend. I also added chocolate syrup for more chocolate because who doesn't like chocolate. This should make two servings although you can change it to whatever you want. Step 5: Pouring. Pour the milkshakes out and enjoy! Please vote for me in the frozen foods if you found this helpful! :D ", "images_list": ["making-a-homeade-milkshake_0", "making-a-homeade-milkshake_1", "making-a-homeade-milkshake_2", "making-a-homeade-milkshake_3", "making-a-homeade-milkshake_4", "making-a-homeade-milkshake_5"]} {"id": "RECIPE_1673", "question": "When making 'Making a Homemade Milkshake,' how can I adjust the amount of milk to achieve my desired thickness?", "provenance": [41064], "ground_truth": "To make 'Making a Homemade Milkshake,' you should add milk to about the height of the ice cream amount. If you want a thinner milkshake, add more milk, and if you prefer a thicker one, add less milk.", "images_list": ["making-a-homeade-milkshake_3"]} {"id": "RECIPE_1674", "question": "What should you do after taking the Vegan Spelt Cinnamon Rolls out of the oven to prepare them for serving?", "provenance": [41065], "ground_truth": "After taking the Vegan Spelt Cinnamon Rolls out of the oven, you should drizzle the cashew caramel over the top of the rolls and then place them in the turned-off warm oven for about 10 minutes to set the glaze.", "images_list": ["vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_9"]} {"id": "RECIPE_1675", "question": "What\u2019s the best way to prepare Kevin Brauch's delicious summer cocktail for a refreshing drink?", "provenance": [41066], "ground_truth": "Introduction: Kevin Brauch's Delicious Summer Cocktail (Learn an Easy Fire Trick As Well!). This is one of my favorite summer cocktails, created by yours truly. I'm quite happy with how this worked out. Hope you enjoy it as well. Let me know what you think and for more recipes and tips check us out on other platforms. Looking forward to hearing from you! Step 1: Check Us Out for More Recipes and Tips!. YouTubehttp://www.youtube.com/user/ThirstyWithATwistTwitter:@ThirstyTwistCheers! Step 2: Enjoy! and Remember You Can Use the Fire Tip With Other Cocktails!. ", "images_list": ["kevin-brauchs-delicious-summer-cocktail-learn-an-e_2"]} {"id": "RECIPE_1676", "question": "Can this tip be used in other situations?", "provenance": [41066], "ground_truth": "Yes, we can use the Fire Tip with other cocktails.", "images_list": ["kevin-brauchs-delicious-summer-cocktail-learn-an-e_2"]} {"id": "RECIPE_1677", "question": "What are some great tips to enjoy onions without the overpowering bite?", "provenance": [41067], "ground_truth": "Introduction: How to Take the Bite Out of Onions. Onions and I have a complicated relationship. We get along great when they're grilled or saut\u00e9ed, but not when they're raw... These simple tricks for how to take the bite out of onions have brought harmony back to our friendship and helped us to get along in all situations! Step 1: Slice or Dice. Chop or slice or dice your onion(s) into whatever final shape you want for your recipe/dish. Step 2: How to Soften & Sweeten Raw Onions. If you are making a dish that requires a slightly softer onion (like a kale salad), bury your raw slices in salt and let sit for at least 10 minutes, can be more. Pour salt and onions into a colander and shake off the salt and then rinse with water. Step 3: How to Remove the Bite From Raw Onions. To remove the bite and bad breath associated with eating raw onions, while still keeping them crispy, place the slices in a bowl of ice water for at least 10 minutes. (Can be left up to a few hours)Drain and use. Your tummy, and everyone you come in contact with that day will thank you!! :)", "images_list": ["how-to-take-the-bite-out-of-onions_0", "how-to-take-the-bite-out-of-onions_1", "how-to-take-the-bite-out-of-onions_2", "how-to-take-the-bite-out-of-onions_3"]} {"id": "RECIPE_1678", "question": "How can I effectively reduce the sharpness of raw onions while keeping them crisp for the dish 'How to Take the Bite Out of Onions'?", "provenance": [41067], "ground_truth": "To effectively reduce the sharpness of raw onions while keeping them crisp for the dish 'How to Take the Bite Out of Onions,' place the slices in a bowl of ice water for at least 10 minutes. You can leave them in the water for up to a few hours before draining and using.", "images_list": ["how-to-take-the-bite-out-of-onions_3"]} {"id": "RECIPE_1679", "question": "What is the best way to prepare crispy fried smoked chicken for a flavorful meal?", "provenance": [41068], "ground_truth": "Introduction: Crispy Fried Smoked Chicken. Deliciously juicy and tender Crispy Fried Smoked Chicken. See how to make it here: Step 1: Add Wood Chips. Wood chips soaked (I used mesquite) Step 2: Season Chicken. Cut the leg quarters into drumsticks and thighsSmoke the chicken for 1 hour to an hour and 15 minutes (until internal temp is at least 164 degrees) Step 3: The Rest. Batter the chicken and fry for 5 minutes Step 4: Time to EAT!. Step 5: . ", "images_list": ["crispy-fried-smoked-chicken_1", "crispy-fried-smoked-chicken_2", "crispy-fried-smoked-chicken_3", "crispy-fried-smoked-chicken_4"]} {"id": "RECIPE_1680", "question": "How long should I smoke the chicken for 'Crispy Fried Smoked Chicken,' and what internal temperature does it need to reach?", "provenance": [41068], "ground_truth": "For 'Crispy Fried Smoked Chicken,' the chicken should be smoked for 1 hour to an hour and 15 minutes, reaching an internal temperature of at least 164 degrees.", "images_list": ["crispy-fried-smoked-chicken_2"]} {"id": "RECIPE_1681", "question": "How should the banana be prepared for making '3-Ingredient Pancake Balls'?", "provenance": [41069], "ground_truth": "The banana should be placed in a bowl and mashed with a fork until smooth before mixing it with the egg for making '3-Ingredient Pancake Balls.'", "images_list": ["3-ingredient-pancake-balls_3"]} {"id": "RECIPE_1682", "question": "What is the best way to prepare a delicious and quick spicy tuna courgetti dish?", "provenance": [41070], "ground_truth": "Introduction: 5 Minutes Spicy Tuna Courgetti. When it comes to dinners I'm all about the quick and easy - who has time to slave over the stove for an hour or 30 minutes at the end of the day, not me! I tend to fancy something filling, flavourful and so quick that I can go from kitchen to Netflix in 5 minutes.This recipe will do just that, it's quick and easy, and most importantly delicious. You'll be surprised!It is also really healthy and will help you towards your physical goals. #fitfam Step 1: Ingredients. Here are the ingredients needed to make this meal1 Medium courgette1/2 a can of chopped tomatoesA can of tunaScotch bonnet1 vegetable stock cubeBasil (optional) Step 2: The Sauce. Making this rich and delicious tomato sauce is so easy, all you have to do is;Blend the tomatoes, scotch bonnet and stock cube together.Microwave on high for 3 minutes.Sauce done!!Next the courgetti... Step 3: The Courgetti. For the courgetti (courgette spaghetti) you can use a spiralizer, Julienne slicer or even a potato peeler.Wash the courgette and chop the ends off.Slice or shred the courgetteSoak in boiling water for 1 Minute (This will soften the courgetti but leave it with a little bite). Step 4: Put It All Together. Dunk the can of tuna on the courgetti.Stir in the tomato sauce.Sprinkle some basil if you want... And BOOM! All done, quick, easy and healthy.", "images_list": ["spicy-tuna-courgetti_0", "spicy-tuna-courgetti_1", "spicy-tuna-courgetti_2", "spicy-tuna-courgetti_3", "spicy-tuna-courgetti_4"]} {"id": "RECIPE_1683", "question": "What steps do I need to follow to prepare the courgetti for 'Spicy Tuna Courgetti'?", "provenance": [41070], "ground_truth": "To prepare the courgetti for 'Spicy Tuna Courgetti,' you need to wash the courgette, chop off the ends, slice or shred it, and then soak it in boiling water for 1 minute to soften it while retaining a little bite.", "images_list": ["spicy-tuna-courgetti_3"]} {"id": "RECIPE_1684", "question": "What are the steps to prepare the bread for an 'Avocado Grilled Cheese Sandwich' before cooking?", "provenance": [41071], "ground_truth": "To prepare the bread for an 'Avocado Grilled Cheese Sandwich,' measure out about 1 tablespoon of butter to lightly coat both pieces of bread. Then, spread 1/2 tablespoon of butter on one side of one piece of bread, and repeat this step on the other piece.", "images_list": ["avocado-grilled-cheese-sandwich_3"]} {"id": "RECIPE_1685", "question": "What is the process for making Monkey Bread, and how can I achieve that delightful gooey texture?", "provenance": [41072], "ground_truth": "Introduction: Monkey Bread. When I was a child my mother would make a delicious treat called Monkey Bread. Me and sister\u00a0loved our\u00a0mom's monkey bread, it\u00a0was\u00a0extremely\u00a0good. She\u00a0would\u00a0give us a little\u00a0sample\u00a0of it right\u00a0as it was cooling down and even that little piece was enough to make\u00a0any human's\u00a0mouth water, it was hands down my favorite dish\u00a0that my mother\u00a0cooked. However, the problem with my mother's Monkey Bread is that she\u00a0would only make it\u00a0three times a year, and those three times were on Thanksgiving, Christmas, and the Fouth of July. Since she only made it on those specific days it would make us look forward to those holiday dinners.\u00a0Me and my sister would countdown to those holidays\u00a0several weeks\u00a0before it actually arrived, all because of the anticipation of my mom's amazing Monkey Bread. Unfortunately, we would anticipate it so much that when that amazing time finally came we would eat the Monkey Bread\u00a0too fast leaving us with nothing but a shortly\u00a0lived memory and an even\u00a0stronger craving for more.\u00a0Any time we would ask mom to make us Monkey Bread for any day other than those three holidays she would\u00a0always decline our offer. It just was not fair that we had to wait so long\u00a0to enjoy this delicious treat. All of this changed on my 21st\u00a0birthday when me and my sister were begging my mother to make me some Monkey Bread for my birthday. My mother once again said no but made a counteroffer of teaching us how to make it so that way we will never have to beg her about it ever again. After learning how my mother makes her Monkey Bread, I have come to realize just how easy it\u00a0is to make, and\u00a0I am going to teach you exactly how to do it. - The estimated time of completing this task is about an hour altogether. - The skill level of this task\u00a0is\u00a0about\u00a0easy to medium. Almost anyone can make a\u00a0great batch of Monkey Bread. However, since it requires working with the oven and\u00a0hot contents and food i strongly suggest that\u00a0only people over the age of 17 years old\u00a0make Monkey Bread. Anyone younger than 17 years old should be supervised. Step 1: Ingredients and Materials. - (3x) 7.5oz Cans of Pillsbury Buttermilk Biscuits - 1 Stick of Butter - 8oz of crushed almonds, walnuts or pecans (your choice) - 1 cup of sugar (strongly suggest having butter at room temperature) - 1 cup of brown sugar - 2 tablespoons cup of cinnamon - 1 bunt pan - 1 large sized Ziploc bag - 1 food scissors - 1 sheet of wax paper - 1 measuring cup Step 2: Preparation. ***The first thing you are going to want to do is make sure\u00a0that all of your tools are clean. Be sure to wash hands thoroughly as well because you will be coming into contact with the ingredients a lot throughout this process. -Grease\u00a0the bunt pan thoroughly. (You can do this task with pam or use some butter) - Take out\u00a0a sheet of wax paper. Should be around a foot long. - Preheat the oven to 350 degrees. Step 3: Assembly. - Cut each individual uncooked biscuit into 4 equal pieces and lay it on the wax paper \u00a0\u00a0 ~Do this for every single\u00a0 buiscuit until you have none left and the wax paper is filled with mini pieces of biscuits - Pour both the cinnamon and sugar into the plastic Ziploc bag \u00a0\u00a0\u00a0 ~Be sure to shake and mix the Ziploc bag\u00a0thoroughly\u00a0to properly mix the cinnamon and sugar together - Sprinkle your choice of nuts into the bottom of the well greased (or buttered) bunt pan - Gently add the sliced biscuits into the bag of\u00a0cinnamon and sugar mixture. \u00a0\u00a0\u00a0 ~\u00a0With the sliced mini biscuits in the Ziploc bag shake the bag until each biscuit is well\u00a0coated in the mixture \u00a0\u00a0\u00a0 ~ Repeat this process until all of your slice biscuits are coated - After all of the slices are coated, put them into the greased bunt pan \u00a0\u00a0\u00a0 ~ Layer the pieces accordingly (refer to the last picture above) Step 4: Making the Sauce. - Melt the 1 stick of room temperature butter in a pan over medium heat. - Add brown sugar to melted butter until fully incorporated. \u00a0\u00a0\u00a0~ Stir occasionally - Let the butter and brown sugar mixture cook slowly until the sides of the pan start to bubble. - Let the brown sugar mixture cool down until thickened. - Once the sauce is cooled down pour the sauce over the biscuit pieces that are in the bunt pan \u00a0\u00a0\u00a0~ Spread evenly with a near spatula \u00a0\u00a0 ~ Sprinkle additional nuts over the sauce (optional) Step 5: Bake. - Carefully place the bunt pan into the preheated oven. \u00a0\u00a0 ~ Place on middle rack for best baking position - Set the timer for 40 minutes to let cook. ***WARNING \u00a0\u00a0\u00a0\u00a0\u00a0 *Do not open the oven door when baking.This will\u00a0cause the Monkey bread to \"fall\" and will not maintain a good risen shape\u00a0 Step 6: Post Baking. ***CAUTION: When Monkey Bread is done baking the bunt pan and all of its content will be extremely hot and may cause burns. Be sure to wear protective hand gear and pulling the Monkey Bread out of the oven. - Carefully take out the Monkey Bread out of the oven and place onto the stove - Once on the stove let the Monkey Bread cool off for roughly 10 minutes \u00a0\u00a0 ~CAUTION: the monkey brains will be extremely hot - After 10 minutes has past and the\u00a0bunt pan\u00a0has cooled off place your serving plate ontop of the bunt pan - Carefully flip the entire bunt pan so that it\u00a0is\u00a0upside down sitting on top of your serving plate - To get the Monkey Bread\u00a0out of the plate gently tap on the top of the bunt pan so that it loosens up the Monkey Bread - Once loose simply lift the bunt pan off of the Monkey Bread. - Enjoy!", "images_list": ["monkey-bread-3_0", "monkey-bread-3_1", "monkey-bread-3_2", "monkey-bread-3_3", "monkey-bread-3_4", "monkey-bread-3_6"]} {"id": "RECIPE_1686", "question": "After all the biscuit pieces are coated in the cinnamon and sugar mixture for making 'Monkey Bread,' what should you do next?", "provenance": [41072], "ground_truth": "You can Sprinkle additional nuts over the sauce.", "images_list": ["monkey-bread-3_4"]} {"id": "RECIPE_1687", "question": "What is the best way to whip up a batch of delightful chocolate balls in just five minutes?", "provenance": [41073], "ground_truth": "Introduction: 5-minute Chocolate Balls. Quick and delicious Rum Balls recipe (with or without rum!). These tasty treats whip up in no time, and are completely addictive. Whether you need a chocolate fix or a quick gift, these are sure to please. Step 1: Ingredients. A food processor will help you cut through this recipe in a cool five minutes or less!\n\t\t1 1/4 cups (120 grams) vanilla wafer cookies, shortbread, or graham crackers (about 35 Nilla brand wafers)\n\t\t1/2 cup (55 grams) powdered (confectioners) sugar\n\t\t2 tablespoons (12 grams) cocoa powder (Dutch processed or regular unsweetened cocoa powder)\n\t\t2 tablespoons light corn syrup\n\t\t1/4 cup (60 ml) COLD* liquid: juice; rum; water + rum extract (or your favorite); or whatever else you can imagine -- I did one batch with OJ and one with rum\n\t\t1 1/2 cups (140 grams) pecans (hazelnuts, walnuts, or almonds can be used - and toasting them beforehand makes them awesome! but will probably result in longer than 5 minutes)\n\t\t1/2 cup (55 grams) topping - crushed nuts, powdered sugar, cocoa powder, flaked coconut, go crazy\nMakes about 2 dozen decent-sized chocolate balls.*the liquid being cold will help the balling process and reduce or even eliminate the need to refrigerate before shaping Step 2: Mix It Up!. \n\t\tProcess the cookies and pecans(opt) in the food processor until finely ground.\n\t\tAdd powdered sugar and cocoa powder and process until combined.\n\t\tAdd corn syrup and liquid and mix well. Yes, you can do this in the processor too! Blend until it creates one massive lump on the side of the bowl. Step 3: Form Balls. \n\t\tGrease your hands (trust me on this one) and shape mixture into 1 inch (2.54 cm) balls.\n\t\tRoll the finished balls in the toppings of your choice. (I used powdered sugar and crushed nuts)If the balls are too sticky for you to work with, you can stick 'em in the freezer for a couple minutes or in the fridge for a few hours. I'm guessing that would work. . . I've never had the patience to find out! Step 4: Try to Share!. If you don't eat them all yourself in one sitting, try to remember to bring them in to share with your colleagues/peers the next day. These are perfect little gifts to give too. A sandwich baggie with a colorful ribbon even makes it look like you put a lot of thought into it!", "images_list": ["5-minute-chocolate-balls_0", "5-minute-chocolate-balls_1", "5-minute-chocolate-balls_2", "5-minute-chocolate-balls_3", "5-minute-chocolate-balls_4"]} {"id": "RECIPE_1688", "question": "For making '5-minute Chocolate Balls,' how should the mixture be shaped after processing?", "provenance": [41073], "ground_truth": "To make '5-minute Chocolate Balls,' after processing, the mixture should be shaped into 1-inch balls.", "images_list": ["5-minute-chocolate-balls_3"]} {"id": "RECIPE_1689", "question": "When making 'No-Bake Cookies,' how can you adjust the mixture if it turns out to be too dry or crumbly?", "provenance": [41074], "ground_truth": "If the cookie mixture for 'No-Bake Cookies' is too dry or crumbly, you can add additional milk or peanut butter to achieve the right consistency.", "images_list": ["how-to-make-no-bake-cookies-personalize-them_4"]} {"id": "RECIPE_1690", "question": "What\u2019s the delightful process for crafting your very own Butterbeer inspired by Harry Potter?", "provenance": [41075], "ground_truth": "Introduction: How to Make Butterbeer From Harry Potter. Butterbeer is a great dessert-drink for any Harry Potter fan! I figured out the recipe when I was drinking the actual butterbeer from Universal Studious and figuring out the tastes. Other than that, I did some research. I actually created this recipe by myself! Step 1: Ingredients . This is the simplest way to make butterbeer!-cream soda-caramel syrup-cup Step 2: Caramel . Pour the caramel syrup into your cup until it forms a thin layer of the sauce on the bottom. Step 3: Oh Yes, It's Fizzy. Open your can of cream soda, and pour it into the cup slowly. If the cup fills up, wait for the fizz to go down. Then, continue to pour. When your done, mix up the brew. Step 4: DONE!. Double, doubleToil and troubleFire burn and cauldron bubbleDouble, doubleToil and troubleSOMETHING WICKED THIS WAY COMESHeehee! Enjoy your concoction, and watch some Harry Potter movies!", "images_list": ["how-to-make-butterbeer-from-harry-potter_0", "how-to-make-butterbeer-from-harry-potter_1", "how-to-make-butterbeer-from-harry-potter_2", "how-to-make-butterbeer-from-harry-potter_3", "how-to-make-butterbeer-from-harry-potter_4"]} {"id": "RECIPE_1691", "question": "In the process of making 'Butterbeer' from Harry Potter, what is the first step involving caramel syrup, and how should it be applied in the recipe?", "provenance": [41075], "ground_truth": "The first step involving caramel syrup in the preparation of 'Butterbeer' from Harry Potter is to pour the caramel syrup into your cup until it creates a thin layer of sauce at the bottom.", "images_list": ["how-to-make-butterbeer-from-harry-potter_2"]} {"id": "RECIPE_1692", "question": "What is the process for preparing the crab batch filling in 'How to Make Delicious Crab and Chicken Rolls'?", "provenance": [41076], "ground_truth": "To prepare the crab batch filling for 'How to Make Delicious Crab and Chicken Rolls,' open up the crab, place it in a mixing bowl, break up the pieces into smaller chunks if needed, add in the remaining 8 ounces of cream cheese, and mix everything together.", "images_list": ["how-to-make-delicious-crab-and-chicken-rolls_3"]} {"id": "RECIPE_1693", "question": "What\u2019s the best way to create your own easy fermented garlic at home?", "provenance": [41077], "ground_truth": "Introduction: Easy Fermented Garlic. Raw garlic is very good for you, but not everyone can handle its heat. Fermenting garlic will temper its heat quite a bit while giving you some healthy bacteria (probiotics) at the same time. Fermenting garlic is very easy and takes very little time! Look, I'll show you. Step 1: Ingredients and Materials. You don't need much. \u2022 garlic: I used 6 heads in all. Get enough to mostly fill your jar. \u2022 brine: Mix 4 cups of water with 4 1/2 tablespoons of coarse sea salt. It'll dissolve in time. There. I said you didn't need much! Step 2: Prep and Cut Garlic...and a Trick!. Cut the stem ends off of each head of garlic. And now for the trick! To remove the skins, just throw the garlic heads into a metal pot. Seriously, you can throw them in. If you are a conscientious objector, place them gently into a metal pot. Violently shake the pot for 5-10 seconds and voila! The garlic has been de-skinned.Now slice each clove of garlic in half, long-ways. Put them in your jar. I counted them as I went and found that I got almost exactly 10 cloves of garlic per head. A little bonus trivia for you. Step 3: Add Brine . Pour the brine into your jar until it easily covers the garlic. If you have any rebellious floating cloves, push them down with a chopstick or something else made of wood or plastic. I have heard that metal can negatively react with your fermentation, so you may as well play it safe and leave your metal in the drawer. Step 4: Wait Several Weeks. Now just be patient. Fermentation takes at the very minimum several days to a week, but the longer you wait, the better your results and the more numerous and varied your good bacteria. For fermented garlic, the general consensus is to wait 3 to 4 weeks for full maturity.Optional adjustment: Within a week, those rebellious floating cloves from the previous step may keep trying to rise to the surface. These surface cloves have the potential of going bad, so you need to put something on the top to keep the garlic submerged. One option is to fill a baggie with water (or brine, to be safe in case it opens) and lay it on the top to push the garlic down. Another option is some other sort of weight like a sanitized stone or glass. In my case, I started with the first option but then moved the garlic to a bigger jar and pushed the garlic down with a silicon coffee mug topper. Step 5: Eat When Ready!. Try the garlic every week or so. When it is to your liking, put it in the refrigerator. It will continue to ferment, but at a much slower pace. It will last in the fridge for a very long time, unless you love it and can't stop eating it!Eat the garlic as is, or chop it up and put it in your salads, dips, or other cold dishes. You can put it in cooked dishes if you want, but you'll lose all that probiotic goodness if you do. For a similar type of dish, try the Instructable I made on Easy Fermented Onions. Enjoy, and happy fermenting!", "images_list": ["easy-fermented-garlic_0", "easy-fermented-garlic_1", "easy-fermented-garlic_2", "easy-fermented-garlic_3", "easy-fermented-garlic_4", "easy-fermented-garlic_5"]} {"id": "RECIPE_1694", "question": "How can I keep the garlic submerged while fermenting in the 'Easy Fermented Garlic' recipe?", "provenance": [41077], "ground_truth": "To keep the garlic submerged while fermenting in the 'Easy Fermented Garlic' recipe, you can fill a baggie with water or brine and place it on top to push the garlic down. Alternatively, you could use a sanitized stone or glass as a weight.", "images_list": ["easy-fermented-garlic_4"]} {"id": "RECIPE_1695", "question": "What is the best way to whip up an iced toddy that\u2019s refreshing and full of flavor?", "provenance": [41078], "ground_truth": "Introduction: Iced Toddy. hey, this is my first instructable so hope ya like it, ive had to use stock photos but that shouldnt matter too much. I came up with this idea because I love whiskey but hot toddys were a bit too hot in the summer months, its simple but effective. small disclaimer: it dont look pretty but it tastes great :-) Step 1: Gather Your Supplies. you will need:1. a shot glass of lemon juice2. 2 shots of whiskey3. 2 teaspoons of sugar4. 3 teaspoons of instant lemon tea5. a tiny amout of cinnamon and nuttmeg (optional)6. a pint glass full of iceto decorate use a couple mint leaves and a slice of lemon Step 2: Make It. put all the ingredients (minus the mint leaves and the slice of lemon) into a blender. blend it until it looks like a slushy.add the slice of lemon and the mint leaves just to make it feel a bit more fancy, I normally skip that part :-) Step 3: Drink Up and Enjoy. to be honest the measurements I used are set to my taste, you might wanna tweak it a lil until you find the right balance for you", "images_list": ["iced-toddy_0", "iced-toddy_1", "iced-toddy_2", "iced-toddy_3"]} {"id": "RECIPE_1696", "question": "What ingredients do I need to gather to make an 'Iced Toddy'?", "provenance": [41078], "ground_truth": "To make 'Iced Toddy,' you will need a shot glass of lemon juice, 2 shots of whiskey, 2 teaspoons of sugar, 3 teaspoons of instant lemon tea, a tiny amount of cinnamon and nutmeg (optional), and a pint glass full of ice.", "images_list": ["iced-toddy_1"]} {"id": "RECIPE_1697", "question": "How do you create the chocolate shell for the 'Decadent Chocolate Truffle Dessert Shells' using the mold?", "provenance": [41079], "ground_truth": "To create the chocolate shell for the 'Decadent Chocolate Truffle Dessert Shells,' start by filling the entire cup of the mold with melted chocolate. Then, immediately dump the chocolate out to allow it to drip for a few seconds. After that, wipe off any excess chocolate from the top of the mold and place it upside down on a piece of wax or parchment paper. Let it sit until the chocolate is completely hardened.", "images_list": ["decadent-chocolate-truffle-dessert-shells_2"]} {"id": "RECIPE_1698", "question": "What\u2019s the most effective way to impress someone by splitting an apple with just one finger?", "provenance": [41080], "ground_truth": "Introduction: Split an Apple With One Finger!. Ever wanted to split an apple with someone, but wanted to do it in an impressive way? Probably not, but this is still a pretty cool way to split an apple. Make sure you tell a big story about how you were trained as a samurai in the ancient art of fingerjitsu when you split it too! Step 1: Prep the Apple. For this step you will need to wash the apple and your hands. Just run the apple under water for a bit and dry it off. Next, firmly grip the stem and twist until it comes out. Step 2: Break the Apple. This is the step where the magic happens. After you've told a big story, it's time to show off your moves. Place your index finger on the apple as shown. Make a fist with your other hand. Line up your hands as shown on the apple, and repeatedly hammer your finger into the apple with your fist. To properly do this, you must imagine yourself forcefully pushing your finger through the apple. The key is to not hit your finger many times quickly, but to use a few, strong blows to break the apple in half as shown in the last step. Depending on your apple, this cut may be clean, or not, as it was in my case. With a good apple, you should see that the seed chamber is split almost perfectly in half. Step 3: Serve the Apple. Now that you have shown how skilled you are, it is ok to get a knife out to cut the apple. First cut the halves into quarters, then cut out the core as shown. You can then cut the quarters into slices of your preferred thickness, and serve to your friends in a bowl (or eat them yourself.) Thank you for learning how to Split an apple with one finger! I hope you enjoy! Please favorite and leave a comment about my instructable. I am open to suggestions as to how I can improve. Thank you for your support!", "images_list": ["split-an-apple-with-one-finger_0", "split-an-apple-with-one-finger_1", "split-an-apple-with-one-finger_2", "split-an-apple-with-one-finger_3"]} {"id": "RECIPE_1699", "question": "In the recipe 'Split an Apple With One Finger,' what is the most effective technique to break the apple using your finger?", "provenance": [41080], "ground_truth": "In the recipe 'Split an Apple With One Finger,' the most effective technique to break the apple is to place your index finger on the apple and make a fist with your other hand. You should then hammer your finger into the apple with a few strong blows, aiming to break it in half rather than hitting quickly many times.", "images_list": ["split-an-apple-with-one-finger_2"]} {"id": "RECIPE_1700", "question": "What is the best way to prepare garlic and broccoli gnocchi for a delicious meal?", "provenance": [41081], "ground_truth": "Introduction: Garlic and Broccoli Gnocchi !. This is a nice and easy dish to eat on any occasion. I am Italian,so gnocchi has always been an occasional dish.However, I'm really not a big fan of it and have been looking for ways to make it tastier.So here's my garlic and broccoli gnocchi!Ingredients:GarlicBasil 16 oz of uncooked gnocchiAlfredo sauceA block of mozzarella cheeseDesired amount of broccoli Step 1: Cook the Gnocchi. Bring a pot of water to a boil. Add the gnocchi and cook for 3 minutes,until the gnocchi floats to the top. Then strain and dump into a bowl. Step 2: Prepare the Ingredients. Grate 1/4 cup of mozzarella cheese. Chop butter into three thin slices. Step 3: Herbs. Butter the gnocchi.Lightly dust gnocchi with garlic, basil,and Rosemary,then stir and add a little more. Step 4: . Add 1/2 cup sauce and stir. Sprinkle the cheese over and add the broccoli.serve and enjoy!", "images_list": ["garlic-and-broccoli-gnocchi-_0", "garlic-and-broccoli-gnocchi-_1", "garlic-and-broccoli-gnocchi-_2", "garlic-and-broccoli-gnocchi-_3", "garlic-and-broccoli-gnocchi-_4"]} {"id": "RECIPE_1701", "question": "What is the process for cooking gnocchi in the recipe 'Garlic and Broccoli Gnocchi,' and how long should it be cooked?", "provenance": [41081], "ground_truth": "To cook the gnocchi in 'Garlic and Broccoli Gnocchi,' bring a pot of water to a boil, add the gnocchi, and cook for 3 minutes until it floats to the top. After that, strain and dump it into a bowl.", "images_list": ["garlic-and-broccoli-gnocchi-_1"]} {"id": "RECIPE_1702", "question": "What is the best way to prepare a delicious microwave meatloaf that will impress everyone?", "provenance": [41082], "ground_truth": "Introduction: Microwave Meatloaf. This microwave meatloaf is INCREDIBLE!!! It is really simple and quick and seriously you NEED to try it! Even my dad who is sceptic of cooking meat in the microwave was impressed. I use quick cooking oats in this recipe (so it can be gluten free!) and I found that by using oats and milk over breadcrumbs and egg it keep the meatloaf wonderfully moist despite being cooked in the microwave. *To be honest I used oats because I was out of bread and was really hungry XD* But it is delicious!I make this almost weekly and it is great for if friends come over (just double the recipe for 2 of you). It can also be a quick and impressive meal.This is my base recipe for the meatloaf you can add so much to it to make it taste even better. THE POSSIBILITIES ARE ALMOST ENDLESS! (Look at the last step for suggestions)I hope that you like it and please let me know if you do! Step 1: Ingredients and Equipment. Ingredients:-150g Beef mince (I use low fat mince to be healthier also to have less fat floating on top)- 2 1/2 Teaspoons quick cook oats (if you only have regular oats just put them in a food processor for afew pulses)- 2 1/2 Teaspoons milk ( I used skim milk I don't think it really matters, you could also use water if you have issues with dairy)- 1 Tablespoon ketchup or barbeque sauce + extra for decoration (This depends on your preference I find the barbeque was better for my dad as he said it had a \"Smokey flavour\")- 1/2 Teaspoon garlic powder (can be omitted if you are worried about your breath but if you can KEEP IT IN!!)- 1/4 Teaspoon onion salt- 1/2 Teaspoon salt- 1/2 Teaspoon finely ground pepper (optional but delicious)- Greens to decorateEquipment:- Small bowl- Microwave safe ramekin or mug at least 1 cup capacity- Fork and spoon Step 2: Make Meat Mix. So this recipe could not be simpler (I love easy recipes!). First place your mince in your small bowl and add your quick cook oats and milk. Then add all the dry seasonings and your preferred sauce.Then with a fork (or spoon) combine all the ingredients together. I use a fork because I find it mushes the ingredients together better, giving a more even meatloaf.The mixture should be very soft at this point.Then transfer the meat mixture into your ramekin or mug. You do not need to grease your ramekin I find that it easily comes out once it is cooked. Step 3: Cook in the Microwave. To cook the meat loaf place it in the microwave (mine is 1100 watts) for about 5 minutes. The cooking time will depend on how tall of flat your mixture is in your ramekin. My 'flatter' ramekin took 5 minutes and 30 seconds to cook all the way through. Be very careful when removing the meatloaf from the microwave as it will be very hot.If you are worried about undercooked meat and bacteria you can use a meat thermometer to check that it reaches about 75 degrees Celsius (My hard work and researching on Google told me this value). I mainly just check that I use fresh and good quality meat and make sure that the centre is not pink. Step 4: Plate Up and Eat!. Allow the meatloaf to cool for a minute as it will be extremely hot. With your extra sauce you can decorate the top I love putting hearts or smiley faces on my food! I mean who wouldn't love getting food made with love topped off with a love heart?I also find this goes really well with broccoli (I may be broccoli biased) but it also would go lovely with a salad and chips. Step 5: Other Variations. As this is my microwave meatloaf 'base' recipe I suggest you get creative and add other ingredients yourself. Additional ingredients that I have tried and love are- Chives, cheese and onion- Bacon and onion- Mozzarella cheese ball in the centre (So stringy and delicious!)- Grated vegetables like carrot, mushroom and zucchini (make sure you squish out excess water from the vegetables especially zucchini and add extra salt)I hope you feel creative!!", "images_list": ["microwave-meatloaf_0", "microwave-meatloaf_1", "microwave-meatloaf_2", "microwave-meatloaf_3", "microwave-meatloaf_4", "microwave-meatloaf_5"]} {"id": "RECIPE_1703", "question": "In the process of making 'Microwave Meatloaf,' which ingredients are combined first in the small bowl, and what role does using a fork play in this step?", "provenance": [41082], "ground_truth": "In making 'Microwave Meatloaf,' the first ingredients combined in the small bowl are beef mince, quick cook oats, and milk. Using a fork helps to mush the ingredients together more effectively, resulting in a more evenly mixed meatloaf.", "images_list": ["microwave-meatloaf_2"]} {"id": "RECIPE_1704", "question": "What is the proper method for combining the dry ingredients when making 'Easy Thick Fluffy Pancakes'?", "provenance": [41083], "ground_truth": "The proper method for combining the dry ingredients when making 'Easy Thick Fluffy Pancakes' is to mix them together in a bowl using a whisk or by sifting them with a sifter .", "images_list": ["easy-thick-fluffy-pancakes_2"]} {"id": "RECIPE_1705", "question": "What\u2019s the best way to create delightful green tea meringues paired with Nutella?", "provenance": [41084], "ground_truth": "Introduction: Green Tea Meringues With Nutella. I had some egg whites left over from another recipe I had made, and I wanted to do something different with them. I couldn't figure out what to do with egg whites besides meringue. So, I looked in my cupboards to see what else I had. I came across a bag of matcha green tea that I bought wanting to try it and some Nutella. Perfect!\u00a0\nThese are light and fluffy and chocolaty sweet.\u00a0 Step 1: Ingrediants. 1. Six large egg whites\n2. One and a half cups sugar\n3. One teaspoon vanilla\n4. One and half tablespoon matcha green tea ( green tea powder)\n5. Pinch of salt\n6. Hand mixer Step 2: Prep. Preheat oven to 300 degrees.\u00a0\nLightly oil baking sheet or cover with\u00a0parchment\u00a0paper and set aside.\u00a0\nAllow egg whites to warm to room\u00a0temperature. \u00a0Mix sugar and matcha together in separate bowl and set aside.\u00a0 Step 3: Making Meringues. In a large mixing bowl add vanilla and salt to egg whites. Beat on low speed till soft peaks form.\u00a0\nIn a separate bowl mix sugar and matcha. Slowly add sugar mixture to the egg white mixture, one tablespoon at a time. Allow each addition to\u00a0dissolve\u00a0fully before adding more.\u00a0\nBeat on high till stiff glossy peaks form.\u00a0 Step 4: Baking. Using a small table spoon, scoop meringue onto you \u00a0baking sheet. Leave about half and inch or so between scoops.\u00a0\nPlace baking sheet in oven and baking about 20 minutes. When meringues are done they should give off a slight hollow noise when lightly tapped.\u00a0\nLet cool on sheet for a couple minutes before removing. Allow meringues to full cool.\u00a0 Step 5: The Yummy Bit. Add Nutella to the bottom of a meringue the add another, sandwiching the Nutella in.\u00a0\nEnjoy! Green tea and Chocolaty hazelnut is the perfect mix. Enjoy these with a nice mug of tea or a tall glass of cold milk.\u00a0", "images_list": ["green-tea-meringues-with-nutella_0", "green-tea-meringues-with-nutella_1", "green-tea-meringues-with-nutella_2", "green-tea-meringues-with-nutella_3", "green-tea-meringues-with-nutella_4", "green-tea-meringues-with-nutella_5"]} {"id": "RECIPE_1706", "question": "When making 'Green Tea Meringues With Nutella,' what should you do with the egg whites before you start beating them?", "provenance": [41084], "ground_truth": "Before starting to beat the egg whites for 'Green Tea Meringues With Nutella,' you should allow them to warm to room temperature.", "images_list": ["green-tea-meringues-with-nutella_2"]} {"id": "RECIPE_1707", "question": "What\u2019s the best way to transform an unwanted carrot into an epic carrot dude?", "provenance": [41085], "ground_truth": "Introduction: The Epic Carrot Dude.. ever been really bored? every had an un wanted carrot in your hand? well\u00a0combined\u00a0these odd things to make you super cool mini carrot dude. eat away all the unwanted carrot to the wanted size, (10cm-5cm), rotate the carrot around in your mouth making grooves with your teeth. never take big chunks out els it might ruin your master piece. when you have the right thinckness's use a knife or finger nail to finnish the detail on your epicness of a carrot dude. good luck :3", "images_list": ["the-epic-carrot-dude_0"]} {"id": "RECIPE_1708", "question": "What are the steps to prepare an unwanted carrot to create 'The Epic Carrot Dude'?", "provenance": [41085], "ground_truth": "To prepare an unwanted carrot for 'The Epic Carrot Dude,' you should eat away the excess carrot until it is between 10cm and 5cm in size, and while doing so, rotate the carrot in your mouth to create grooves with your teeth.", "images_list": ["the-epic-carrot-dude_0"]} {"id": "RECIPE_1709", "question": "What is the process for creating a delightful Pumpkin Spice Caramel Pecan Monkey Bread from scratch?", "provenance": [41086], "ground_truth": "Introduction: Pumpkin Spice Caramel Pecan Monkey Bread. Kind of late post today, but it's been hectic. If you've been following my blog, you know by now that I dabble a little bit in making my own recipes, but mostly try others recipes. And a few day ago Jenny Flake, from Picky-Palate, asked if I would be interested in posting one of my own recipes as a guest post. First, total excitement hit, followed by panic. I want to start making more of my own recipes, but that hasn't been a huge priority since there are so many recipes I've been wanting to try. So, yesterday was crunch time. Time to make an amazing recipe that would wow everyone. No pressure.\nAnd for all of those who haven't tried to make a recipe, just know it's not horribly easy. Isn't not greatly difficult ether. It just takes a good amount of creativity, but there is a lot more that goes into it then just going by someone else's recipe. A lot of trial and error. Plus after figuring out your ingredients and how to make whatever it is you are making, you have to compose directions to go with your ingredients, and this all needed to get done quickly so I could get back to Jenny and let her know if I even had a recipe I wanted to feature on her blog. Needless to say, it was a long day. Above is the aftermath of nonstop cooking.\nBut, can I just express for a second how hugely excited I am about this recipe. While trying to figure out what it was I wanted to create, it hit me that I've been wanting to feature a Monkey Bread recipe for a while, and it's fall, so the thought pumpkin something kept rolling around in my head. So put the two together and you have Pumpkin Spice Caramel Pecan Monkey Bread. After playing around for a while, it was finally time for the final taste test. Apprehensively I took a bite... My first thought was, \"Wow!! It turned out amazing. Yay!!\" But then I was like, \"After all this hard work, I'm bias.\" so I need someone else's opinion who is just as picky as me. My mom!! I'm not gonna lie, I was even more nerves to have her try my concoction then I was to try it, but she loved it too. She thinks I should submit it for a recipe contest, but we'll figure that out at a later time. But for now, not to toot my own horn, but this recipe is 100% amazing!! Hope you like it! Enjoy!!Pumpkin Spice Caramel Pecan Monkey Bread\n1 package quick rise dry yeast\n1/4 cup warm water\n1/4 cup warm milk\n1 cup solid-pack pumpkin\n1/2 cup butter, melted\n1/4 cup sugar\n1 teaspoon salt\n1 1/2 teaspoons pumpkin pie spice\n2 eggs, beaten\n4 1/2 - 5 cups all-purpose flourCaramel\n1/4 cup butter\n1/2 cup heavy cream\n1/2 cup packed brown sugar\n1 tablespoon light corn syrup\n1 teaspoon vanilla extractAssembly\n3/4 cup chopped pecans\n1 1/2 cup sugar\n1 teaspoons pumpkin pie spice\n1/2 teaspoon ground cinnamon\n1/2 cup butter, melted\nIn a small bowl, dissolve yeast in warm water. Set aside. In a large mixing bowl, combine the milk, pumpkin, butter, sugar, salt, and pumpkin pie spice. Beat in eggs and dissolved yeast mixture. Add 2 1/2 cups of flour and mix until just combined. Add the remaining 2 - 2 1/2 cups flour until dough is no longer sticky.\nAt this point either change to the kneading attachment on your mixer or turn onto floured surface; knead until dough is smooth and elastic, about 3-5 minutes. Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until doubled in size.\nMeanwhile, make caramel by combining butter, heavy cream, brown sugar, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring, until caramel has reach 210-215 degrees F (about a minute after boiling). Pour half of caramel into a greased 10-inch fluted pan. Sprinkle half of the pecans over caramel.\nPunch down dough and shape into 40 balls (about 1-inch diameter). In a small bowl, combine sugar, cinnamon, and pumpkin pie spice. Place melted butter in another bowl. Roll balls in butter, then roll in sugar mixture.\nPlace 20 balls in the pan over the caramel. Top with remaining caramel and pecans. Roll remaining balls in butter and sugar and place over balls in tubed pan. Let stand for 20 minutes.\nPlace fluted pan on a baking sheet and bake at 350 degrees F for 30-35 minutes or until top is golden brown. Cool bread in the pan on a wired rack for 10 minutes before inverting onto a serving plate. Serve warm.\nfoodsnots.com", "images_list": ["pumpkin-spice-caramel-pecan-monkey-bread_0"]} {"id": "RECIPE_1710", "question": "For making 'Pumpkin Spice Caramel Pecan Monkey Bread,' how do you prepare the dough after combining the initial ingredients?", "provenance": [41086], "ground_truth": "To prepare the dough for 'Pumpkin Spice Caramel Pecan Monkey Bread,' after combining the initial ingredients, you should add 2 1/2 cups of flour and mix until just combined. Then, add the remaining 2 to 2 1/2 cups of flour until the dough is no longer sticky. At this point, either switch to the kneading attachment on your mixer or turn the dough onto a floured surface and knead it for about 3 to 5 minutes until it becomes smooth and elastic.", "images_list": ["pumpkin-spice-caramel-pecan-monkey-bread_0"]} {"id": "RECIPE_1711", "question": "What is the process for making delicious pumpkin pepita caramels that capture the essence of fall?", "provenance": [41087], "ground_truth": "Introduction: Pumpkin Pepita Caramels. Do you want the perfect fall-time treat? Something soft and chewy? Caramely? With toasted, nutty pepitas? Full of pumpkin and warm autumn spices? You're in the right place! By the way, these go perfectly with a cup of coffee... Ingredient List for Pumpkin Pepita Caramels: \u00bd cup raw pepitas \u00bd cup heavy whipping cream 2/3 cup canned pumpkin 1 tsp ground cinnamon \u00bd tsp fresh ground nutmeg \u00bd tsp ground ginger \u00bd tsp fine sea salt 1 \u00be cup granulated sugar \u00bd cup maple syrup \u00bd cup light corn syrup \u00bc cup warm water 4 Tbs butter, cut into small pieces seeds from 1 vanilla bean Step 1: Toast the Pepitas & Prepare the Pan. In a dry skillet over medium heat, cook the pepitas until they just start to turn brown and start to pop; remove to a plate and set aside. Line an 8X8 square pan with parchment paper. I always find this a little awkward, but it's necessary. I cut two pieces of parchment paper, both a hair less than 8\" so they fit in the pan perfectly. I put the first piece in and crease it where the pan bends and then at the top. I place the second piece in the opposite direction and do the same. \u00a0 Step 2: Heat the Sugar & Prepare the Pumpkin. In a heavy-bottom, medium-sized pan combine the sugar, maple syrup, corn syrup and water. Stir gently to dissolve the sugar and then let it cook over medium heat until the mixture reaches \u201csoft ball\u201d stage, or 244 degrees F. Do not stir after the mixture has begun to heat (this could cause crystallization). Meanwhile, in a second saucepan combine the heavy cream, pumpkin puree, cinnamon, nutmeg, ginger, and sea salt. Heat over low and allow to warm, but do not let it boil. Step 3: Combine the Hot Sugar & Spiced Pumpkin. When the sugar mixture has reached 244 degrees F, add the warmed cream and pumpkin mixture and bring the temperature back up to 240 degrees F (this will take about 20-30 minutes). Stir gently and frequently to prevent burning. Prepare the butter by cutting it into small pieces. Scrape the seeds from vanilla bean pod and set them aside. When 240 degrees F is reached, turn off the heat and stir in the butter and vanilla beans seeds. Step 4: Pour Into the Pan & Add the Pepitas. Pour the caramel into the prepared pan and allow to cool for 1-2 minutes. Sprinkle the toasted pepitas over the entire surface of the caramel. Don't touch the caramel with your hands, it is very hot! Allow the caramel to cool for at least three hours, or until set. Remove the whole block of caramel from the pan (using the parchment as handles) and place it on a cutting board. With a sharp knife, cut the caramel into 1\u201d squares and wrap each one in wax paper or place into paper candy cups. Store in an airtight container.", "images_list": ["pumpkin-pepita-caramels_0", "pumpkin-pepita-caramels_1", "pumpkin-pepita-caramels_2", "pumpkin-pepita-caramels_3", "pumpkin-pepita-caramels_4"]} {"id": "RECIPE_1712", "question": "How should the pepitas be toasted for the 'Pumpkin Pepita Caramels' before adding them to the caramel mixture?", "provenance": [41087], "ground_truth": "The pepitas for the 'Pumpkin Pepita Caramels' should be toasted in a dry skillet over medium heat until they just start to turn brown and begin to pop. After toasting, they should be removed to a plate and set aside.", "images_list": ["pumpkin-pepita-caramels_1"]} {"id": "RECIPE_1713", "question": "What\u2019s the best way to prepare a refreshing boondi raita that combines yogurt with crispy boondi?", "provenance": [41088], "ground_truth": "Introduction: Boondi Raita. Ingredients Spicy Boondi - 1 cup Curd/Yogurt - 1 cup Salt to taste A few chopped Coriander leaves Chaat masala - 1/4 tsp Red chilli powder - 1/4 tsp Pepper - 1/4 tspMethod: 1. Take curd in a bowl, add salt, chat masala, chilli powder, pepper and coriander leaves. 2. Mix this well and then add boondi. 3. Serve this in a bowl and garnish with coriander leaves. Sprinkle some chilli powder.Like us on FACEBOOK - https://www.facebook.com/HomeCookingShow Follow us on TWITTER - https://twitter.com/VentunoCooking A Ventuno Production : http://www.ventunotech.com", "images_list": ["boondi-raita_0"]} {"id": "RECIPE_1714", "question": "What ingredients should be mixed together in the bowl when preparing 'Boondi Raita' before adding the boondi?", "provenance": [41088], "ground_truth": "To prepare 'Boondi Raita,' you should mix curd, salt, chaat masala, chilli powder, pepper, and chopped coriander leaves in a bowl before adding the boondi.", "images_list": ["boondi-raita_0"]} {"id": "RECIPE_1715", "question": "What ingredients do I need to mix with masa when making 'Pork Tamales,' and how do I blend them together?", "provenance": [41089], "ground_truth": "To make 'Pork Tamales,' the masa is mixed with 12 cups of MASECA, 14 cups of pork broth, 2.5 cups of lard, 2 tablespoons of baking powder, and 2.5 tablespoons of salt. These ingredients should be blended together until they have a thick paste substance.", "images_list": ["pork-tamales_4"]} {"id": "RECIPE_1716", "question": "What\u2019s the best way to prepare spicy pigs in a blanket that are both flaky and delicious?", "provenance": [41090], "ground_truth": "Introduction: Spicy Pigs in a Blanket. These spicy and delicious pigs in a blanket couldn't be easier to make. With just three ingredients and about 15 minutes, you can wow your friends and family with a delightful and flavorful appetizer. Using puff pastry instead of crescent rolls or other pre-made dough makes them crusty, flaky, and fluffy compared to other pigs in a blanket recipes. I hope you enjoy them.Ingredients:8 hot dogs1 package sliced habanero jack cheese2 sheets puff pastry doughSalsa Brava, for dipping (optional)*Helpful Gear:Silpat*Salsa Brava is a hot sauce with the consistency of ketchup that is fantastic for dipping. Step 1: Dough. Preheat oven to 425 degrees Fahrenheit.Carefully unfold the dough sheets and lay flat on a smooth, clean surface. Using a table knife, gently divide the sheet into 4 pieces. The width of the pieces should be about the length of a hot dog. Stack and set aside. Step 2: Rolling, Rolling, Rolling.... Place a dough square on a flat, clean surface and add a slice of cheese on top. Place a hot dog on top of the cheese and roll the hot dog up in the dough and cheese, as shown. Press gently along the seam to seal. Using a sharp knife, cut into thirds and place on a Silpat-lined baking sheet. Step 3: Bake and Enjoy!. Bake in a 425 degree Fahrenheit oven for 15 minutes or until golden brown. Enjoy with some Salsa Brava, or your favorite dipping sauce!", "images_list": ["spicy-pigs-in-a-blanket_0", "spicy-pigs-in-a-blanket_1", "spicy-pigs-in-a-blanket_2", "spicy-pigs-in-a-blanket_3"]} {"id": "RECIPE_1717", "question": "What is the required oven temperature and baking time for making 'Spicy Pigs in a Blanket'?", "provenance": [41090], "ground_truth": "For making 'Spicy Pigs in a Blanket,' you need to preheat the oven to 425 degrees Fahrenheit and bake them for 15 minutes or until they are golden brown.", "images_list": ["spicy-pigs-in-a-blanket_3"]} {"id": "RECIPE_1718", "question": "What are the best techniques for crafting delightful champagne cocktails to celebrate New Year's Eve?", "provenance": [41091], "ground_truth": "Introduction: How to Make 3 Champagne Cocktails for New Year's Eve. Check out the printable recipe here: http://vegetarianbaker.com/champagne-cocktailsChampagne and New Year's Eve go amazing together. However, it could become a bit boring with just plain champagne. Here are 3 Champagne Cocktails to spice up your New Year's Eve Parties. If you aren't of age or don't like champagne, you can use ginger ale, sparkling cider, or other non-alcoholic versions. These recipes are very simple and can be altered easily for your liking. If you have any questions about flavor combinations or suggestions, feel free to tell me in the comments. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)Subscribe, It's Free: http://bit.ly/SubscribeToVegetarianBakerChampagne MojitoLime | 1 WedgeMint | 6 LeavesGranulated Sugar | 1 teaspoonChampagne | 4-6 oz. Squeeze lime juice into glass. Add the mint and sugar. Muddle until mint aromas form.Top with Champagne.Enjoy.Cranberry Orange Champagne Orange | 1 WedgeCranberry Juice | 2 ozGranulated Sugar | For GarnishChampagne | 4-6 oz. Rim glass with the orange wedge. Dip glass into plate of sugar to create a sugar-rimmed glass.Squeeze orange into glass with the cranberry juice. Top with champagne.Garnish with orange peel twist and Enjoy.Blackberry Rosemary Champagne Rosemary | 1 SprigBlackberries | 3 LeavesChampagne | 4-6 oz.Muddle to blackberries in your glass. Add another blackberry and top with champagne.To remove bubbles, use the rosemary sprig to mix it around. Leave sprig in as garnish.Enjoy.", "images_list": ["how-to-make-3-champagne-cocktails-for-new-years-ev_0"]} {"id": "RECIPE_1719", "question": "What are the steps to prepare the Champagne Mojito cocktail for New Year's Eve?", "provenance": [41091], "ground_truth": "To prepare the Champagne Mojito, squeeze lime juice into a glass, then add 6 mint leaves and 1 teaspoon of granulated sugar. Muddle the mixture until the mint aromas form, and finally top it with 4-6 oz. of Champagne.", "images_list": ["how-to-make-3-champagne-cocktails-for-new-years-ev_0"]} {"id": "RECIPE_1720", "question": "What\u2019s the best way to prepare delicious deep-fried chicken pot pies from scratch?", "provenance": [41092], "ground_truth": "Introduction: Deep-Fried Chicken Pot Pies. The way I see it, the only way to make something like pie taste even better is to deep-fry it. As delicious as a good pot pie it, it only gets better with a little hot oil, so let's hop into the kitchen and deep-fry us some chicken pot pies! Step 1: Ingredients. \n This recipe is intended as a way to use up some leftovers. You really do NOT need a large amount of chicken and vegetables to make this and, as leftovers, they are already pre-cooked. You will need: Cooked chicken, diced, cubed, or shredded (about 1 cup) Peas (about 1/2 cup) Carrots (about 1/2 cup) A small amount of gravy 2 Pie Crusts (your favorite recipe, or from a box) Optional: Onion, or anything else you like in a pot-pie One quart (1L) of your favorite deep-frying oil (I used peanut oil) A heavy/deep pan or pot for the frying Thermometer, such as a candy thermometer or instant-read infrared thermometer Heavy Slotted Spoon, Stainless Steel Mesh Basket, or other safe way to place and remove pot-pies from the hot oil. Optional: a Kitchen Deep-Fry Small Appliance Dice the carrots. If the peas and carrots are NOT already cooked, quickly cook them for a few minutes in water on the stove-top, then set to the side to cool. Cube, dice, or shred the chicken. It's personal preference whether you want to use white meat, dark meat, or both. Besides leftover chicken, turkey is also excellent. In fact, leftovers from American Thanksgiving are perfect for making these pot-pies, as you are likely to have all of the ingredients, including the pie crusts.\n Step 2: Prepare the Crust. Next, prepare the crust. You can use your favorite family recipe or a box from the store. In my case the family recipe IS using the box from the store. No joke, my mother makes a nearly world-famous cherry pie, but the dark little secret is a \"just add water\" crust mix from the grocery store. Mix the dough, then divide in half, and roll out two 9-inch pie crusts. Cut each crust in half, for a total of four pieces of half-circle dough. Set three of them off to the side, and then place one in front of you along with the filling ingredients to prepare for assembly. Step 3: Assemble. \n Actually making the pot-pie is very straight-forward - add the ingredients and then fold over the crust. Place pieces of chicken on ONE SIDE of the crust Add Peas Add Carrots Spoon a SMALL amount of gravy over the top of the other ingredients Wet the perimeter of the pie crust Fold the pie crust over onto itself and seal shut Make sure to start with the ingredients just on the one side, leaving enough space on the edge to seal the crust. DO NOT OVERSTUFF! Put less of the ingredients in than you think you will need. It is easy to add too much, which will make it difficult to seal the crust, or have the crust split. Place the pot pies on a plate in the refrigerator for just a few minutes to firm up the crust while you clean up and get the oil ready for deep-frying.\n Step 4: Fry. \n Deep-frying is likely one of the most delicious, and dangerous, things you can do in the kitchen. As such, pay attention to your work, and never leave hot oil unattended. To fry, you need a deep pan or \"dutch oven\". Cast iron is ideal. Select one that is large enough for the pot-pies to fit (one at a time.) It's best not to use too large of a diameter pan, as you will need so much more oil to fill it. I chose an eight-inch diameter cast iron pan. It's big enough, but minimizes oil needed. Fill the pan an inch to an inch and inch and a half deep with oil. The oil should be deep enough to just cover the top of the pot-pie, and still be well below the rim of the pan. Heat the oil to 350 degrees F. (177C) Check the oil temperature as it heats. Do not leave the oil unattended. Once the oil is to temperature, you are ready to fry the first pie. Gently place the pot-pie into the oil. Lower it in using a wire basket, slotted spoon, or other appropriate utensil that will confidently hold the pot-pie and keep your hands and fingers away from the oil. I had a tongs/wire whisk tool that worked well for this. Fry the pie for 2-3 minutes, or until golden-brown, flipping it over at 1 to 1.5 minutes into the frying. Remove the pot-pie from the fryer. Place the pie on a plate that has been covered with several paper towels to absorb any extra oil. Monitor your oil temperature. It will drop a bit after the first pie. Adjust your heat as needed to maintain the 350 degree temperature. Repeat with the other three pies. Turn off the heat. Do not move the pan. Allow it to sit until cooled to room temperature while you go eat delicious deep-fried pot-pies. A Few Notes on SAFETY: Small children can help make the pies, but keep them out of the kitchen once hot oil is involved. In the event of a grease fire, do NOT throw water on it! The safest way to put out a grease fire in a pot or pan is to place a tight-fitting lid on top, smothering the flames. Always keep a fire extinguisher in your home and especially your kitchen. Just make sure it is rated for extinguishing \u00a0\"Type B -\u00a0Liquid\" fires. Make sure to monitor oil temperature. Many oils begin to smoke around 450 degrees. Do NOT fill the pan too high with oil. Make sure there's enough room for waves, splashing, and the volume consumed by the food, without the oil going over the edge of the pot. Do NOT move the frying pan until it has completely cooled down. Even if it is on fire. Especially if it is on fire. Deep-fryer kitchen appliances are a good idea in that they contain the hot oil, have a full lid, are very deep, etc. They ARE\u00a0safer than using oil in a frying pan. If you deep fry on a regular basis, you may want to consider purchasing one. If possible, deep-fry outdoors, away from buildings. Thats's how turkey deep-frying is done. It would also be SO much fun to do that while at a camp-ground\u2026. Do not touch Happy Fun Ball. Step 5: Eat. \n This recipe makes four (4) personal-sized deep-fried chicken pot-pies. I don't know exactly how many calories or grams of fat is in each serving, but if you are making deep-fried pies, YOU probably don't want to know either. Pot-pies are good served with a side of stuffing or cranberry sauce. You could also provide a small dish of gravy to go on the side as well. These pot-pies taste great and you can stuff them with whatever fillings you would like. As a fun variation, try making them with \"Puff Pastry\". Have fun, be safe, and enjoy the meal! If you enjoy my kitchen experiments, check out some of the others, like baking bread in a Crock-Pot, here on Instructables, or at my blog, EcoProjecteer.net! Take care, -Ben Other thoughts, notes, and lessons learned: I would NOT re-use the oil after making pot-pies. They tend to leave lots of particles behind. However, it's fine to use lightly used oil to cook the pies in. I had already made a batch of deep-fried apple pies, and then re-used the oil for the pot-pies. While my frying pan worked well, it would still be nice to use an even deeper vessel to heat the oil in. I have a black iron dutch oven I use for camping, and I think I'll try using that next time. The dis-advantage of a deeper container is that you have to use a different style utensil to place and remove the pies. Either a wire-basket or \"dipper\"-shaped utensil would be needed. If you are making a number of pot-pies, and want to keep them warm until all are made, you can hold the\u00a0fried pies in a 200 degree oven. Fried foods don't reheat well. Make the amount you want, and then eat them all right away. You can reheat in the oven to try to get some crispness back, but it's just not the same. PS: Once you are confident in your deep-fried pie skills, why not try deep-fried FRUIT pies, or other delicious hot desserts!\n ", "images_list": ["deep-fried-chicken-pot-pies_0", "deep-fried-chicken-pot-pies_1", "deep-fried-chicken-pot-pies_2", "deep-fried-chicken-pot-pies_3", "deep-fried-chicken-pot-pies_4", "deep-fried-chicken-pot-pies_5"]} {"id": "RECIPE_1721", "question": "What steps should I follow to assemble deep-fried chicken pot pies, and how can I ensure that they seal properly?", "provenance": [41092], "ground_truth": "To assemble deep-fried chicken pot pies, start by placing pieces of chicken, peas, and carrots on one side of the crust. Then, add a small spoonful of gravy over the other ingredients. Wet the perimeter of the pie crust before folding it over and sealing it shut. To ensure a proper seal, it\u2019s crucial not to overstuff the filling, as this can make sealing difficult and may result in the crust splitting.", "images_list": ["deep-fried-chicken-pot-pies_3"]} {"id": "RECIPE_1722", "question": "What\u2019s the best way to prepare delightful mini fruity pizza cookies that blend fun and flavor?", "provenance": [41093], "ground_truth": "Introduction: Fruity Pizza Cookies!. Hi! Thanks for joining me! Do you like pizza themed desserts that are delicious finger foods but that are easy and quick? Well, here's one recipe that I thought might be kind of fun. I hope you enjoy it! They were a lot of fun to make and very yummy!Fruity Pizza Cookies\n(Total Time: 35 minutes; Prep. Time: 20 minutes; Baking Time: 5-7 minutes; Decorating Time: 5-10 minutes)\n(Makes about 20 cookies...after tastes :))\n1 1/8 c. flour\n1/2 tsp. salt\n1/2 tsp. baking soda\n1 stick of butter or margarine, softened\n3/8 c. granulated sugar\n3/8 c.\u00a0 packed brown sugar\n1/2 tsp. vanilla\n1 large egg\nFresh blueberries (the \"olives\")\nCanned Cherry Pie Filling (the \"sauce\" and \"pepperoni\")\nShredded Coconut(the \"cheese\") Step 1: Make the Dough!. Mix first three ingredients in bowl and set aside.\nIn a mixing bowl, combine softened butter, both sugars, and vanilla and beat until creamy.Add egg and mix.\nStir in flour mixture. Step 2: Shaping the Slices!. All right, that was pretty easy, wasn't it? Now it's time to shape the slices. It's pretty straightforward. You just roll a little ball about an inch in diameter and shape it into a pizza slice on a greased pan. It's a little time consuming, but you get quicker as you go along! Step 3: Baking the Cookies!. Time to bake! Preheat the oven to 375. Cook for 5-7 minutes or until slightly brown.\nRight when cookies are done, mold a little crust on the cookie to make it look more like a pizza. But be careful! They will be hot! Step 4: Decorating the Cookies!. Separate cherries from sauce in the pie filling and set both aside. Slice the cherries.\nSlice blueberries.\nYay! Now is the fun part!\nSpread a small dab of sauce onto cookie. Sprinkle with coconut. Top with sliced blueberries and cherries.\nNext step is the best of all! Of course, you have to sample your creation after all of the work you went to.\nI hope you enjoy the recipe! ", "images_list": ["mini-fruity-pizza-cookies_0", "mini-fruity-pizza-cookies_1", "mini-fruity-pizza-cookies_2", "mini-fruity-pizza-cookies_3", "mini-fruity-pizza-cookies_4"]} {"id": "RECIPE_1723", "question": "After baking 'Mini Fruity Pizza Cookies,' how can you enhance their appearance?", "provenance": [41093], "ground_truth": "To enhance the appearance of 'Mini Fruity Pizza Cookies' after baking, you should mold a little crust on each cookie to make it look more like a pizza.", "images_list": ["mini-fruity-pizza-cookies_3"]} {"id": "RECIPE_1724", "question": "What are the steps to whip up a delicious vanilla mocktail float that combines ice cream and soda?", "provenance": [41094], "ground_truth": "Introduction: Vanilla Mocktail Float. This is a simple and tasty party drink that I LOVE!!!\nIt is the way to get sweet and fizzy at the same time. Step 1: Ingredients. You will need\n2 1/2 cups\u00a0Vanilla Ice Cream\n1 cup\u00a0Coca Cola or Root Beer\nBlender Step 2: Put, Put, Put, Put. Put the ice cream and the coke or root beer in the blender. Step 3: Blend!. BLEND!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Step 4: ENJOY!. Enjoy this sweet and fizzy delicacy while I cross my fingers that you vote for it.\nThank you for your attention,\nConversegirl", "images_list": ["vainilla-mocktail-float_0", "vainilla-mocktail-float_1", "vainilla-mocktail-float_2", "vainilla-mocktail-float_3", "vainilla-mocktail-float_4"]} {"id": "RECIPE_1725", "question": "What two main ingredients do I need to combine in the blender to make a 'Vanilla Mocktail Float'?", "provenance": [41094], "ground_truth": "To make a 'Vanilla Mocktail Float,' you need to combine ice cream and the coke or Root Beer in the blender.", "images_list": ["vainilla-mocktail-float_2"]} {"id": "RECIPE_1726", "question": "What is the best way to whip up a batch of spicy squash tacos in just 20 minutes?", "provenance": [41095], "ground_truth": "Introduction: Spicy Squash Tacos (in 20 Minutes). These tacos are simple and spicy. They're great to make when you dont have a lot of time and need something tasty and easy to make. It's the only vegetarian tacos I can get my husband to eat. Top them with some fresh or pickled jalapenos for an extra kick. This recipe can also be found at charlieforstar.com. Ingredients:1 tablespoon oil 1 cup small-dice onion 1 teaspoon chipotle powder or chili powder 1 teaspoon salt 2\u00bd cups small-dice butternut squash \u00bd cup vegetable broth for serving: corn tortillas queso fresco crumbled fresh or pickled jalape\u00f1os (optional) Step 1: Cook Onions. Heat the oil in a medium frying pan over medium heat. When it shimmers, add the onion, spice, and salt. Cook, stirring occasionally, until softened, about 3 minutes. Step 2: Add Squash & Broth. Add the squash and broth, stir to coat the squash. Step 3: Cook. Cover and cook until it\u2019s knife-tender, about 10-15 minutes. Step 4: Assemble. Assemble the tacos by filling the tortillas with the squash mixture, then garnishing with the queso fresco, jalape\u00f1os, and other toppings of your choice.", "images_list": ["spicy-squash-tacos-in-20-minutes_0", "spicy-squash-tacos-in-20-minutes_1", "spicy-squash-tacos-in-20-minutes_2", "spicy-squash-tacos-in-20-minutes_3", "spicy-squash-tacos-in-20-minutes_4"]} {"id": "RECIPE_1727", "question": "What should be added to the frying pan while making 'Spicy Squash Tacos' after the onions have softened?", "provenance": [41095], "ground_truth": "While making 'Spicy Squash Tacos,' after the onions have softened, you should add the squash and broth to the frying pan, stirring to coat the squash.", "images_list": ["spicy-squash-tacos-in-20-minutes_2"]} {"id": "RECIPE_1728", "question": "What is the importance of filling the jars to 100% capacity when making 'My Granny's Homemade Tomato Sauce'?", "provenance": [41096], "ground_truth": "Filling the jars to 100% capacity is crucial in 'My Granny's Homemade Tomato Sauce' because it ensures that there is no air left, allowing the sauce to be stored in sealed jars for up to 2 years while remaining fresh and edible without preservatives.", "images_list": ["my-grannys-homemade-tomato-sauce_6"]} {"id": "RECIPE_1729", "question": "What is the best way to prepare homemade potato dinner rolls for a delightful meal?", "provenance": [41097], "ground_truth": "Introduction: Homeade Potato Dinner Rolls. This recipe for Homeade Potato Rolls is, if memory serves, originally from the Betty Crocker's Cookbook, 1978. However, our family has been making them for so long that I think of them as our secret recipe. They're amazing either as casserole-rolls or as crescent rolls, they're amazingly tender and soft, and the flavor of the potato is great!\nThe photo is after cooking. Unfortunately, between taking them out of the oven and taking a photo, quite a few had already been \"sampled\". An unavoidable consequence, it seems, and when planning how many to make, attrition should be taken into account. Step 1: Step 1 - Make Mashed Potatoes. This recipe calls for about 1/2-1 cup of unseasoned mashed potatoes. To do this, take one or two smallish potatoes, peel and slice, and boil until soft enough to easily break with a spoon. Drain the water, and mash. Step 2: Step 2 - Add Ingredients. I'm lazy, so I'm using a breadmaker, but it's just as easy to do this in a bowl by hand.\nIn a breadmaker, the main difference is that you need to add the yeast last, and the liquids/liquid-like ingredients first. Make sure that if you do it in a breakmaker you use the \"pasta\" cycle. You won't be letting this dough rise right now, it rises slowly in the refrigerator overnight instead, producing a very soft texture.\nThe ingredients to add are:\n1. 1/2-1 package of active dry yeast (1.5tsp)\n2. 3/4 cup of warm water\n3. 1/2-1 cup of mashed potatoes\n4. 1/3 cup sugar\n5. 1/3 cup butter or crisco\n6. 1-2 eggs\n7. 3/4 - 1 1/2 teaspoon of salt\n8. 3-4 cups of flour\nMix together in a bread mixer, or if by hand, let the yeast rise in the water briefly and then knead the ingredients together. Step 3: Step 3 - Raise and Bake. Put the dough into an oiled bowl and cover tightly. Put in the refrigerator for at least 8 hours, and as long as 5 days. When done, take the dough, punch down, and split into 1\" balls. Place the balls in a dish so that they were touching. Let the dough rise for at least an hour, probably as long as four. Next, bake in a preheated 400 degree oven for about 15 minutes. Brush with softened butter before baking for a stronger flavor.\nTo make crescent rolls, roll out about half the dough into a circular round. Slice into pieces as if cutting a pizza, and roll from the wide end to the tip. Cook the same way as with casserole rolls.", "images_list": ["homeade-potato-dinner-rolls_0", "homeade-potato-dinner-rolls_1", "homeade-potato-dinner-rolls_2", "homeade-potato-dinner-rolls_3"]} {"id": "RECIPE_1730", "question": "What is the process for preparing the mashed potatoes needed for making 'Homemade Potato Dinner Rolls'?", "provenance": [41097], "ground_truth": "To prepare the mashed potatoes for 'Homemade Potato Dinner Rolls,' start by peeling and slicing one or two smallish potatoes. Then, boil them until they are soft enough to break easily with a spoon. After draining the water, mash the potatoes until they reach a smooth consistency.", "images_list": ["homeade-potato-dinner-rolls_1"]} {"id": "RECIPE_1731", "question": "What\u2019s the best way to whip up a batch of delicious salted caramel brownie bites?", "provenance": [41098], "ground_truth": "Introduction: Salted Caramel Brownie Bites. Dessert without the guilt!!! Step 1: Salted Caramel Brownie Bites. IngredientsChocolate brownie Quest Bar3 caramelsSea saltOrder Quest Bars here!! http://bit.ly/1neQza6Instructions Place bar on microwave safe plate and microwave for 10 seconds. Break bar into 3 pieces. Flatten each piece and place caramel inside.Roll dough into a ball with caramel in the middle. Place on baking sheet with parchment. Bake at 350 for 8-10 minutes. Sprinkle with sea salt as soon as they come out of the oven.Let cool for a few minutes and enjoy!!3 Bites for 250 calories8g Protein 40g Carb 21g Protein", "images_list": ["salted-caramel-brownie-bites_0", "salted-caramel-brownie-bites_1"]} {"id": "RECIPE_1732", "question": "What is the process for preparing 'Salted Caramel Brownie Bites' using a Quest Bar and caramel?", "provenance": [41098], "ground_truth": "To prepare 'Salted Caramel Brownie Bites,' place the chocolate brownie Quest Bar on a microwave-safe plate and microwave it for 10 seconds. Then, break the bar into 3 pieces, flatten each piece, and place a caramel inside. Roll the dough into a ball with the caramel in the middle, place it on a baking sheet lined with parchment, and bake at 350 for 8-10 minutes. Finally, sprinkle with sea salt as soon as they come out of the oven.", "images_list": ["salted-caramel-brownie-bites_1"]} {"id": "RECIPE_1733", "question": "What\u2019s the best way to prepare tangy fried green tomatoes that truly capture the essence of Southern cuisine?", "provenance": [41099], "ground_truth": "Introduction: Tangy Fried Green Tomatoes. We had many unripe tomatoes in our garden when the first frost arrived, and we had to find a way to make something interesting out of them. It seemed my only real option (in my opinion) was to give fried green tomatoes a go. I\u2019d never made them and it just made sense.Southern dishes are always such a curious undertaking. Rich, fatty, flavourful and full of character, dishes such as red-velvet cake, deep fried chicken, fatback collard greens and pecan pie are typical staples of southern cuisine. As a Yank, I live vicariously through my Southern friends and the feeling they get about their comfort foods. Wikipedia told me that the most notable influences of Southern cuisine come from the English, Scottish, Irish, German, French, Native American and African American traditions. I enjoy taking moments to step back and savor the history of this melting pot cuisine before diving into my own version. Here are my fried green tomatoes. Step 1: Ingredients and Directions. Tangy Fried Green TomatoesIngredients 6-7 medium sized firm, green tomatoes 1 cup of cornmeal \u00bd cup all-purpose flour 2 tsp salt 1 tsp garlic powder \u00bd tsp cayenne pepper \u00bd tsp paprika 1 tsp dried basil 1 tsp black pepper 2 eggs \u00bc cup milk or buttermilk 1 lemon Cooking oil Directions Slice tomatoes into \u00bd inch slices. I do not recommend using end pieces as they don\u2019t hold the cornmeal mixture very well, so be sure to make each slice flat on both sides. In a small bowl, mix the eggs, milk and lemon juice as well as some of the zest. Combine all the dry seasoning, flour and cornmeal into a container with a top (or one that is deep enough so you can shake the contents without making a mess). Heat a skillet or frying pan in medium high heat. Add enough oil to grease the pan with a (not too) generous layer. Begin dipping slices of tomato one at a time into the egg mixture. Then drop them into the cornmeal mixture. Cover the container and shake for a few seconds. Your tomato should be thoroughly coated in cornmeal. Place coated slices in the hot pan and fry until golden brown on each side. This could about 5 minutes per side depending on the heat your stove produces. When cooked to your satisfaction, place the slices on paper towels in order to soak up some of the grease. Dip in hot sauce and devour while hot. Serves 4-6.", "images_list": ["tangy-fried-green-tomatoes_0", "tangy-fried-green-tomatoes_1"]} {"id": "RECIPE_1734", "question": "What is the process for coating the tomato slices in the dish 'Tangy Fried Green Tomatoes' before frying?", "provenance": [41099], "ground_truth": "To coat the tomato slices in 'Tangy Fried Green Tomatoes,' dip each slice one at a time into the egg mixture, then drop them into the cornmeal mixture. Afterward, cover the container and shake it for a few seconds until each tomato slice is thoroughly coated in cornmeal.", "images_list": ["tangy-fried-green-tomatoes_1"]} {"id": "RECIPE_1735", "question": "What are the essential steps to prepare a snack emergency kit for a quick energy boost?", "provenance": [41100], "ground_truth": "Introduction: Life Hack 101: Snack Emergency Kit. I know this life hack is extremely simple, but then there's no excuse for you not to know it. I mean, this is basic, basic knowledge in life!When you need en energy boost or a quick snack or dessert, take out your snack emergency kit. It only consists of three items: A spoon, old-fashioned peanut butter (only blended peanuts and a bit of salt), and dark chocolate or cacao nibs.See the next steps for the snack emergency kit user manual. Let's get started. I mean, this is vital information! Step 1: Snack 1. Instructions: Take a piece of chocolate. Make sure to break a few extra pieces off in case one is not enough. Put some peanut butter on top of the chocolate using the spoon. Take orally for instant relief. Step 2: Snack 2. This version is sugar free.Instructions:Take a dripping spoonful of peanut butter and sprinkle with cacao nib. Enjoy for instant satisfaction. Step 3: Picking the Materials for the Emergency Box. I know some people might start arguing that this is not healthy, etc., etc. But let's make one thing clear: This is a snack, not dinner. Secondly, the reason peanut butter and chocolate are often considered unhealthy is because of the sugar and refined fats they usually contain. But if you choose a good old-fashioned peanut butter made from only crushed peanuts and salt, those unhealthy aspects are avoided. Almond og hazelnut butter could also be used.Also, the darker the chocolate is, the better, as that means it contains less sugar. You can also just follow step 2 for a completely sugar-free snack.I encourage you to do an internet search for the health benefits of chocolate and peanut butter! Step 4: Disclaimer and Warning. DISCLAIMER: I am not responsible for any results these snacks might have on you.WARNING: These snacks may be addictive.", "images_list": ["life-hack-101-snack-emergency-kit_0", "life-hack-101-snack-emergency-kit_1", "life-hack-101-snack-emergency-kit_2", "life-hack-101-snack-emergency-kit_3", "life-hack-101-snack-emergency-kit_4"]} {"id": "RECIPE_1736", "question": "What are the steps to prepare Snack 1 in the 'Life Hack 101: Snack Emergency Kit'?", "provenance": [41100], "ground_truth": "To prepare Snack 1 in 'Life Hack 101: Snack Emergency Kit,' you should take a piece of chocolate, break off a few extra pieces in case one is not enough, and then put some peanut butter on top of the chocolate using a spoon.", "images_list": ["life-hack-101-snack-emergency-kit_1"]} {"id": "RECIPE_1737", "question": "What\u2019s the best way to prepare those delicious double-stuffed potatoes with poblano chiles and cheese?", "provenance": [41101], "ground_truth": "Introduction: Peppers & Cheese Double-Stuffed Potatoes. Here's a SUPER simple double-cheese stuffed potato to add to your Brunch line-up.\nFresh Poblano Chiles are milder than Jalapenos but still offer a spicey boost when you want to kick things up a notch.\nYou can make this stuffed Potato a day or 2 ahead and then reheat in the microwave.\nThey taste wonderful! Step 1: What You'll Need:. Poblamo Chile & Jack Cheese Potatoes:\nBaked potato skins/shells\nFrozen shredded Hash Browns\nCream\nSliced Jack Cheese (or any cheese you like)\n1 fresh Poblamo Chile\nCrushed Red Pepper Flakes (optional)\nGarnishes (all optional):\nShredded Chedder Cheese\nCilantro\nBacon Bits\nSour Cream\nPotato prep: \u00a0Pierce the potato a few time with a fork and bake uncovered at 375 degrees for an hour. \u00a0It doesn't matter if it's not cooked soft enough to squeeze. \u00a0It will continue to cook once you take it out of the oven.\nWhen the potato is cool enough to handle, quickly cut it in half with a sharp, NON-serrated blade. Serrated blades will tear the skin and that's not a good thing. ;-)\nScoop out the inner potato being careful not to break the shell. Set the Skins/shells aside. Feed the scooped out portion to your pooch. ;-)\nTake the frozen Hash Browns from the freezer and guesstimate how much you'll need to stuff the potatoes. \u00a0I used about 3/4 cup per potato. This isn't a critical step because you can always grab more if you didn't get enough. No harm, no foul.\nPut the shredded hash browns in the microwave and heat them until they are warm and soft.\nThinly slice some of the poblamo chile and mix them in the shredded hash browns. Step 2: Stuff the Potatoes. Season the shredded hash browns with salt and pepper and mix in the sliced poblamo chiles.\nFill the potato skins half way with the hash brown/Chile mixture, pressing gently.\nSlowly pour some cream over each potato. They should take 1 -2 tablespoons each, depending on their size.\nCut the Monterey Jack cheese slices in half and place 1/2 slice on each potato.\nMound more shredded Hash brown/chile mixture on top of the cheese. Press gently and pour more cream over the top.\nBake in a preheated 350 degree oven for 45-55 minutes or until the tops of the potatoes are lightly browned.\u00a0 Step 3: Garnish and Serve. ", "images_list": ["poblamo-chile-jack-cheese-potato_0", "poblamo-chile-jack-cheese-potato_1", "poblamo-chile-jack-cheese-potato_2", "poblamo-chile-jack-cheese-potato_3"]} {"id": "RECIPE_1738", "question": "How should I prepare the potato skins for making 'Poblano Chile Jack Cheese Potato' before stuffing them?", "provenance": [41101], "ground_truth": "To prepare the potato skins for 'Poblano Chile Jack Cheese Potato,' you should pierce the potato a few times with a fork and bake it uncovered at 375 degrees for an hour. Once the potato is cool enough to handle, cut it in half with a sharp, NON-serrated blade, scoop out the inner potato carefully, and set the skins aside.", "images_list": ["poblamo-chile-jack-cheese-potato_1"]} {"id": "RECIPE_1739", "question": "What is the process for preparing delicious chicken sesame skewers with mini paprika and silver onions?", "provenance": [41102], "ground_truth": "Introduction: Chicken Sesame Skewers With Mini Paprika & Silver Onions Recipe. Ingredients:500g chicken breast250g baby corn200g mini paprika150g silver onions50g sesamesalt, pepper & paprikaoilwooden skewers Step 1: Preparation. Cut the chicken breast in stripes and scatter salt, pepper, paprika & sesame to it. Mix it and pin it on wooden skewers. Take a bowl and add the mini paprika, baby corn & silver onions. Scatter salt, pepper, paprika & sesame to it. Give 2 spoons oil to it and mix everything together. Step 2: Finish. Place the chicken skewers on an oven plate and lay the vegetables on the plate. Put it in the oven at 180 degrees celsius circulating air for about 30 minutes and enjoy.Look at my other work.https://www.youtube.com/channel/UClE2pnTDfDwsbUnaw...", "images_list": ["chicken-sesame-skewers-with-mini-paprika-silver-on_0", "chicken-sesame-skewers-with-mini-paprika-silver-on_1", "chicken-sesame-skewers-with-mini-paprika-silver-on_2"]} {"id": "RECIPE_1740", "question": "What are the preparation steps for the chicken and the vegetables in 'Chicken Sesame Skewers With Mini Paprika & Silver Onions'?", "provenance": [41102], "ground_truth": "To prepare 'Chicken Sesame Skewers With Mini Paprika & Silver Onions,' cut the chicken breast into stripes and season it with salt, pepper, paprika, and sesame before pinning it onto wooden skewers. For the vegetables, mix mini paprika, baby corn, and silver onions in a bowl with salt, pepper, paprika, sesame, and 2 spoons of oil.", "images_list": ["chicken-sesame-skewers-with-mini-paprika-silver-on_1"]} {"id": "RECIPE_1741", "question": "What\u2019s the best way to prepare a delicious and spicy fried chicken at home?", "provenance": [41103], "ground_truth": "Introduction: Prepare Spicy Fried Chicken. Fried chicken is one of my favorites. I usually prepare fired chicken at home most of the time instead of buying'em. There are tons of fried chicken recipes and I love all kinds - pan-fried, deep fried, or pressure fried. Anyways, in this ible I'll share my mom's spicy deep fired chicken recipe. If you love spicy foods then you'll love this recipe. The prep time is 15-20 minutes. If you don't have much time on hand and looking for an easy yet yummy recipe, then this is the one. Give a try! Step 1: Ingredients Needed. To prepare spicy fried chicken you'll need:Chicken chopped - 500 gramsChilli powder - 1 tspBlack pepper - 1 tspSalt - for tasteGarlic paste - 1 tspGinger paste - 1 tspAll purpose flour - half cupRice flour - half cupCoriander leaves - chopped, 1 tbsp.Oil - -to fry Step 2: Marinating the Chicken. Wash and clean the chopped chicken.In a small bowl add the chopped chicken pieces, garlic paste, ginger paste, black pepper and salt (a pinch).Mix all the ingredients really well. Keep them in a dry place for marinating while preparing the batter. Meanwhile put the oil on medium flame to heat. Step 3: Preparing the Batter. In another small bowl add all purpose flour, rice flour, chilli powder and salt (for taste).Add water to make a thick batter. Mix them nicely.Add chopped coriander leaves to the paste and mix them again. Step 4: Frying. Take a piece of seasoned chicken piece and put it into the batter.Cover the whole piece with the batter evenly on all sides.Add the batter covered chicken piece to the heated oil .Fry it in low-medium heated oil.Add more pieces to the oil but make sure not to smudge all the pieces together. Keep the oil on low-medium heat.Fry all sides evenly. Fry until the pieces turn into golden or light brown color.Serve while hot and have it with some ketchup or chatni. Enjoy!", "images_list": ["prepare-spicy-fried-chicken_0", "prepare-spicy-fried-chicken_2", "prepare-spicy-fried-chicken_3", "prepare-spicy-fried-chicken_4"]} {"id": "RECIPE_1742", "question": "What ingredients and their respective quantities do I need to prepare spicy fried chicken?", "provenance": [41103], "ground_truth": "To prepare spicy fried chicken, the ingredients needed are 500 grams of chopped chicken, 1 teaspoon of chilli powder, 1 teaspoon of black pepper, salt to taste, 1 teaspoon of garlic paste, 1 teaspoon of ginger paste, half a cup of all-purpose flour, half a cup of rice flour, 1 tablespoon of chopped coriander leaves, and oil for frying.", "images_list": []} {"id": "RECIPE_1743", "question": "What\u2019s the delightful process for preparing cinnamon ramen noodles that really stands out?", "provenance": [41104], "ground_truth": "Introduction: Cinnamon Ramon Noodles. this is my favorite lunch food! its really good! Step 1: The Noodles. first make your ramen noodles. Step 2: The Cinnamon. now, add 1 tablespoon of cinnamon per bowl of ramen noodles. Step 3: To Cool Dowm. you can wait for it to cool down. OR you can do what i do, put 1 ice cube in there and stir it until the cube melts. Step 4: Enjoy!. eat it up! and tell NO ONE why your noodles taste soooo good!", "images_list": ["cinnamon-ramon-noodles_0", "cinnamon-ramon-noodles_1", "cinnamon-ramon-noodles_2", "cinnamon-ramon-noodles_3", "cinnamon-ramon-noodles_4"]} {"id": "RECIPE_1744", "question": "How much cinnamon should be added per bowl of ramen noodles when making 'Cinnamon Ramon Noodles'?", "provenance": [41104], "ground_truth": "To make 'Cinnamon Ramon Noodles,' you should add 1 tablespoon of cinnamon per bowl of ramen noodles.", "images_list": ["cinnamon-ramon-noodles_2"]} {"id": "RECIPE_1745", "question": "What exciting ways can I put together a funny dinner that brings joy to the table?", "provenance": [41105], "ground_truth": "Introduction: Funny Dinner. I love to play in the kitchen.\nOnce I made this dinner for my boyfriend, and took a pic.\nIt's just for getting some inspiration to make your own.\u00a0", "images_list": ["funny-dinner_0"]} {"id": "RECIPE_1746", "question": "What inspired the creation of the dish 'Funny Dinner' as mentioned in the introduction?", "provenance": [41105], "ground_truth": "The creation of 'Funny Dinner' was inspired by the author's love to play in the kitchen, as they shared an experience of making this dinner for their boyfriend and taking a picture.", "images_list": ["funny-dinner_0"]} {"id": "RECIPE_1747", "question": "What ingredients do I need to combine in the first step to make Pepperoni Pizza Dip?", "provenance": [41106], "ground_truth": "To make Pepperoni Pizza Dip, you need to mix together 1 package (8 oz.) cream cheese, 1/2 cup sour cream, 1/8 teaspoon dried oregano, 1/8 teaspoon garlic powder, and 1/8 teaspoon cayenne pepper.", "images_list": ["pepperoni-pizza-dip_1"]} {"id": "RECIPE_1748", "question": "What are the best techniques for preparing a vibrant and spicy radish salsa?", "provenance": [41107], "ground_truth": "Introduction: Spicy Radish Salsa. This recipe is spicy, as well as moist and refreshing, I love it!! I suppose the heat of the dish completely depends on what type of chilli you use, but i just used a normal red chilli that you get in packs from the supermarket and the dish ended up rather poky! This recipe is nice though as you get the cooling elements from the radish and cucumber, the sweetness from the apple, and then the spiciness from the red chilli. This is nice to have with tortilla chips, chilli, or on the side of any type of Mexican dish really. It is also nice as a relish for burgers, so good to bring to a barbecue, now that the weather's nice!Spicy Radish Salsa12 large radishes, diced60g peeled diced and seeded cucumber60g peeled and diced apple1 red chilli, finely dicedJuice from \u00bc a lemon1 tbsp freshly chopped mintSalt, pepper and sugar to taste Step 1: Recipe Instructions. 1. Mix all the ingredients together in a mixing bowl, season to taste, and serve!", "images_list": ["spicy-radish-salsa_0", "spicy-radish-salsa_1"]} {"id": "RECIPE_1749", "question": "What are the instructions for mixing the ingredients to make 'Spicy Radish Salsa'?", "provenance": [41107], "ground_truth": "To make 'Spicy Radish Salsa,' you should mix all the ingredients together in a mixing bowl, season to taste, and serve!", "images_list": ["spicy-radish-salsa_1"]} {"id": "RECIPE_1750", "question": "What are the essential steps to create a delicious dulce de leche latte from scratch?", "provenance": [41108], "ground_truth": "Introduction: Dulce De Leche (Caramel) Latte *Video Recipe*. A cup of bold, dark coffee layered with creamy milk and a hint of sweet caramel is reason enough to get up in the morning. More specifically, a Dulce de Leche Latte will wake up your senses. And I'm going to make one right now. A latte is simply 3 parts milk to one part of espresso. And you can add many different flavors to spice it up. Using freshly roasted coffee beans and grinding them right before you use them, will give you that distinct flavor and aroma. First I'm going to steam my milk. When you direct pressured steam through milk, it changes the protein properties inside and forms these thousands of little tiny air bubbles that give you the steamed milk as well as a fluffy layer of foam on top. It also turns the milk sweet and delicious! Remember to use fresh and cold milk every time, and only steam the amount you need. I filled my milk pitcher and now i'll place the steam wand inside the pitcher until it's submerged. With the steam on full blast, I move the pitcher up and down until it gets warm.\u00a0 I'm adding foam to the milk. See the milk spinning around like a whirlpool? The trick in steaming milk is to be patient with it. When it gets warm, I stop aerating it and then continue heating up until the side of the pitcher is too hot to touch. That's when I know my milk is ready. Now it's time for the espresso. You can play with the coarseness and grind amount to determine the boldness of flavor. I like mine on the darker, bolder side, so i'm going to put it on a coarse grind. I'm filling up my portafilter just to the edge. A portafilter carries the grounds in its basket, and attaches to the machine before water is pressured through to give you your espresso shot. So once i fill the portafilter with the coffee grounds, i tamp it firmly, about 30 pounds of weight, so that the surface is flat, compacted, and smooth. Now I attach the portafilter to the machine and let the infusion begin! You can see the thick espresso pouring out followed by a blonde crema. But now we need to act fast before the crema breaks down and the flavor loses intensity. Now i'm pouring the espresso into a mug and adding a tablespoon of vanilla syrup. Next, i'm pouring the milk into the middle of the cup, slowly, while holding back the foam with a spoon. The espresso and milk will start mixing together. When the cup is almost full, I pour the milk in a little faster until a foam starts to appear. Then I finish by scooping the foam out with my spoon until it looks like I have a little cloud in my cup. I drizzle some of the dulce de leche on top of the foam, and that's it -- the perfect latte. Totally delicious. Thanks to Breville for providing the Breville Barista Express!", "images_list": []} {"id": "RECIPE_1751", "question": "For making 'Dulce De Leche (Caramel) Latte,' what are the steps to properly steam the milk to achieve the desired sweetness and foam?", "provenance": [41108], "ground_truth": "To make 'Dulce De Leche (Caramel) Latte,' the steps to properly steam the milk include filling a milk pitcher with fresh cold milk, placing the steam wand inside until submerged, and moving the pitcher up and down while steaming until it gets warm. Once warm, you stop aerating and continue heating until the side of the pitcher is too hot to touch, indicating that the milk is ready.", "images_list": []} {"id": "RECIPE_1752", "question": "What are the essential steps to create a stunning geode cake that\u2019s not only beautiful but also delicious?", "provenance": [41109], "ground_truth": "Introduction: \u2661\u2661Geode Cake\u2661\u2661. Beautiful rock candy is responsible for giving this beautiful cake it\u2019s geode appearance, making the entire cake 100% edible. It\u2019s pretty to look at AND you can eat it? Does it get any better than that? Step 1: Make the Cake:. Ingredients:1 cup unsalted butter softened 1 and 1/2 cups granulated sugar 4 eggs1 tablespoon vanilla extract 2 and 3/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup whole milk Instructions:Preheat the oven to 350\u00b0F. Grease and lightly flour 2 9-inch round cake pans; set aside. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack. Step 2: Make the Buttercream Frosting:. Ingredients:1 cup unsalted butter, softened to room temperature 4-5 cups confectioners' sugar 1/4 cup heavy cream 2 teaspoons pure vanilla extract salt, to tasteInstructions:Using a mixer fitted with a paddle attachment added, beat the butter on medium until creamy,- about two minutes. Add 4 and 1/2 cups confectioners' sugar, the cream, and vanilla with the mixer running on low. Increase to high speed and beat for 3 full minutes. *Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Step 3: Getting Ready:. **The cake layers shouldn\u2019t have a rounded dome on top of them, but if they do, cut them off before stacking.To assemble cake, place first layer of cake on your cake stand or plate. Place a rolled out sheet of fondant on top of the cake and lower it onto the cake and smooth it out, cutting off excess. Repeat process for all cakes, and layer them with a little bit of frosting as glue. Step 4: Geodes!. For these last few steps you will need:Rock candy, a few different colors Knife, for carving Silver spray, edible, for decoration (optional)Once assembled, take a knife and gently carve the shape you want to create. After outlining, cut out the shape you made from the cake. Evenly coat the hole with a smooth layer of frosting. Apply a row of frosting in the center of the cut. Press rock candy into the frosting, starting with the darkest shade. Continue laying out rows of frosting and pressing in the rock candy, applying lighter colors and smaller pieces as you move farther out toward the edge of the cut.To conclude, I would say this cake does have a few steps, yet it's definitely not hard at all! It's also delicious and also gorgeous!! You can totally play around with colors and decoration to make it your own, so why not give it a try?If you enjoyed this, please give me a vote! Thank you so much for reading, and why not share this with anyone you think would enjoy it too?", "images_list": ["geode-cake-1_0", "geode-cake-1_1", "geode-cake-1_2", "geode-cake-1_3", "geode-cake-1_4"]} {"id": "RECIPE_1753", "question": "What steps should I take to prepare the cake layers for a Geode Cake before stacking them?", "provenance": [41109], "ground_truth": "To prepare the cake layers for a Geode Cake, ensure the layers are flat without any rounded dome on top. If they do have a dome, cut it off before stacking. Then, place the first layer on your cake stand or plate and smooth a rolled-out sheet of fondant over it, trimming any excess.", "images_list": ["geode-cake-1_3"]} {"id": "RECIPE_1754", "question": "What is the best way to whip up a delicious sandwich in just five minutes for camping?", "provenance": [41110], "ground_truth": "Introduction: How to Make 5 Minutes Sandwich for Camping. This is very simple recepi that my friends and I used to prepare during our camping activity. its only need 5 to 10 minutes to prepare the sandwich. Step 1: Prepare the Ingredient. The ingredients are:1 canned sardin with tomato saucecucumber/tomato/saladfresh limechiliesdiced onionsaltwhite bread Step 2: Mixed the Ingredients in Bowl. Open the canned sardin and put into the bowl. squeeze half of the lime,put some salt,half of diced onion and chilies and mixed them together. Step 3: Ready to Serve. take half of the bread and put some of the mixed ingredient from the bowl. then slice the cucumber/tomato/salad.they are ready to be enjoyed with your family and friends. ", "images_list": ["how-to-make-5-minutes-sandwich-for-camping_0", "how-to-make-5-minutes-sandwich-for-camping_1", "how-to-make-5-minutes-sandwich-for-camping_2", "how-to-make-5-minutes-sandwich-for-camping_3"]} {"id": "RECIPE_1755", "question": "What ingredients are needed to prepare the '5 Minutes Sandwich for Camping'?", "provenance": [41110], "ground_truth": "To prepare the '5 Minutes Sandwich for Camping,' you will need 1 canned sardin with tomato sauce, cucumber or tomato or salad, fresh lime, chilies, diced onions, salt, and white bread.", "images_list": ["how-to-make-5-minutes-sandwich-for-camping_1"]} {"id": "RECIPE_1756", "question": "What is the delightful process of crafting basbousa, that delicious Middle Eastern dessert?", "provenance": [41111], "ground_truth": "Introduction: How to Make Basbousa. I am pleased to extend to the steps basbousa of work. \u00a0It is of the desserts Al-Sharqiya in the Levant which is the source of popularity frequently dealt with in the month of Ramadan and the winter. \u00a0they needs the body Calories increase of activity and energy. Step 1: Ingredients. -\u00a01 cup of Semolina. - 1 cub of Milk Powder. - 1 spoon of Baking Powder . - 1/2 cup of Castor Sugar. - 1/2 cup of Oil. - \u00a0The packet Cream. * Preheat oven to 160 Degrees. Step 2: Preparation. - \u00a0Put oil, sugar, and cream in the blender, and mix them. -\u00a0 Put semolina, Milk Powder, and baking powder in The bowl, and mix them. - Put it inside a blender in the bowl, and mix it - Now place the mix in griddle after brushiry it with oil. Step 3: Adornment. -\u00a0You can put some peanuts Before Bread. Step 4: Finishing Touches. - At the end of finishing the bread put the\u00a0sugar\u00a0Syrup . - Enjoy. \u00a0", "images_list": ["how-to-make-basbousa_0", "how-to-make-basbousa_1", "how-to-make-basbousa_2", "how-to-make-basbousa_3", "how-to-make-basbousa_4"]} {"id": "RECIPE_1757", "question": "In the process of making 'Basbousa,' what ingredients should be mixed in the bowl along with oil, sugar, and cream?", "provenance": [41111], "ground_truth": "In the process of making 'Basbousa,' you should mix semolina, milk powder, and baking powder in the bowl along with oil, sugar, and cream.", "images_list": ["how-to-make-basbousa_2"]} {"id": "RECIPE_1758", "question": "What are the two key indicators to check for doneness when making 'Oven Cooked Ribs With Spicy Dry Rub'?", "provenance": [41112], "ground_truth": "When making 'Oven Cooked Ribs With Spicy Dry Rub,' you can determine if the ribs are done cooking by checking if the bones are protruding about 1/4 inch and if the ribs are flexible enough that you can nearly bend them in half.", "images_list": ["oven-cooked-ribs-with-spicy-dry-rub_7"]} {"id": "RECIPE_1759", "question": "What is the best way to enhance the flavor of a rice cake for a delicious and nutritious snack?", "provenance": [41113], "ground_truth": "Introduction: How To: Pimp Your Rice Cake. Do you eat rice cake and don't like the flavor and are thinking about buying something else but still want a healthy snack for post workouts well here is a way to make a rice cake taste better and be filled with protein well here's a way Step 1: Material. Rice cakesPeanut butter Banana Step 2: Prep . Get the rice cake and place it on the counter and grab a knife and the peanut butter Step 3: . Now spread the peanut butter on the rice cake and make sure to cover it completely Step 4: . Now grab the banana and cut it up and put it on the rice cake and Enjoy! Step 5: . Now you have a tasty protein packed rice cake that is also a low calorie treat ", "images_list": ["how-to-pimp-your-rice-cake_0", "how-to-pimp-your-rice-cake_1", "how-to-pimp-your-rice-cake_2", "how-to-pimp-your-rice-cake_3", "how-to-pimp-your-rice-cake_4", "how-to-pimp-your-rice-cake_5"]} {"id": "RECIPE_1760", "question": "What are the steps to prepare the rice cake before adding toppings for 'How To: Pimp Your Rice Cake'?", "provenance": [41113], "ground_truth": "To prepare the rice cake for 'How To: Pimp Your Rice Cake,' you should get the rice cake, place it on the counter, and grab a knife and peanut butter for topping.", "images_list": ["how-to-pimp-your-rice-cake_2"]} {"id": "RECIPE_1761", "question": "What\u2019s the best way to create your own alcohol-free vanilla extract at home?", "provenance": [41114], "ground_truth": "Introduction: Alcohol-free Vanilla Extract. Vanilla extract is a wonderful ingredient added into nearly all classical American desserts. Cakes, cookies, muffins, to name a few. But did you know that the vanilla extract in your kitchen is made up of at least 35% alcohol? This is because alcohol is wonderful in extracting the flavor from herbs and botanics, and vanilla beans are no exception. However, if for whatever reason, you cannot or do not want so much alcohol in your vanilla extract, there is an alternative!Slightly thicker in viscosity, alcohol-free vanilla extract is a perfect substitute to add into all your favorite baked goods. But if not alcohol, then what? Our surrogate will be Vegetable Glycerin! Let's get started steeping! Step 1: Materials. For this project, you will need:a paring knife (fancy word for small knife)3 vanilla beans12 ounce glass container for storage 10 ounces of vegetable glycerin (via online retailers or Whole Foods)Note on vegetable glycerin: please make sure it is food grade, if you are unsure ask an expert. I used Now Solutions 100% pure Vegetable Glycerin that is fine to consume internally as well as externally as a multi-purpose moisturizer. What exactly is vegetable glycerin? It is made from vegetable oil and is a by-product of soap manufacturing. The FDA has classified it as a carbohydrate. Its wonderfully popular in foods because of it's sweet taste and the fact that it has less calories than sugar, but for topical use, glycerin absorbs moisture from the air around it. Pretty magical stuff, really. Because of this, glycerin in any form, either animal or vegetable is a great substitute for alcohol in botanical extractions and herbal essences. Let's get started! Step 2: Preparing Beans. Take three standard-length vanilla beans and cut them lengthwise down the center. Take one half and open it so the tiny pods are have more surface area to be extracted by the glycerin. Place all 3 halves (or six total) lengths of bean and place them into a glass container. Step 3: Adding Glycerin. Pour in 10 ounces of your vegetable glycerin into the glass container. Close lid, and shake slightly to make sure beans are well incorporated Step 4: Steeping. Allow your vanilla beans to steep in the glycerin for a minimum of 8 weeks, after that you can use some of it and allow the rest to continue to steep, or use it all. The best thing about the vanilla beans is that you can reuse them in another cycle of gylcerin steeping. After about two uses, though, I would recommend using new beans because their potency may wane. Enjoy! ", "images_list": ["alcohol-free-vanilla-extract_0", "alcohol-free-vanilla-extract_1", "alcohol-free-vanilla-extract_2", "alcohol-free-vanilla-extract_3", "alcohol-free-vanilla-extract_4"]} {"id": "RECIPE_1762", "question": "What materials do I need to gather to start making 'Alcohol-Free Vanilla Extract'?", "provenance": [41114], "ground_truth": "To make 'Alcohol-Free Vanilla Extract,' you will need a paring knife, 3 vanilla beans, a 12-ounce glass container for storage, and 10 ounces of vegetable glycerin.", "images_list": ["alcohol-free-vanilla-extract_1"]} {"id": "RECIPE_1763", "question": "What is the best method to level a cake for a beautifully even finish?", "provenance": [41115], "ground_truth": "Introduction: How to Level a Cake Using Dental Floss. Cakes never seem to level properly when baking, unless you invest in strange baking implements (that only work with certain pans). Rather than fiddling with serrated bread knives, or investing in a uni-tasker in the kitchen that Alton Brown would disapprove of, you can use dental floss to trim cake domes or split cake layers.\u00a0 What you'll need: waxed dental floss. Unless you want to add weird flavors to your delicious baked goods, I suggest using unflavored floss.\u00a0 Also, you will need a (baked) cake! Step 1: . Select a piece of dental floss at least 9 inches longer than the diameter of the cake you are cutting (e.g., for a 9-inch round cake, about 18 inches). Wrap the ends around your index fingers and position the floss at the level you want to cut through the cake. (In the picture below, I wanted so slice the frosted dome off the cupcake.) Step 2: . Pull the floss through the cake, using steady, even pressure. Keep the floss level.\u00a0 Step 3: . Finish pulling the floss through the cake, and you're done!\u00a0 In the picture below, the cut is a little slanted, because I didn't hold the floss perfectly level. If this is a problem, you can tie one end of the string to some kind of implement (chopstick, pencil, etc.) and only move the other end. Also, cakes without items baked into them cut more cleanly, because there is nothing for the floss to get caught on (like the shredded carrots in the carrot cake cupcake).\u00a0", "images_list": ["how-to-level-a-cake-using-dental-floss_0", "how-to-level-a-cake-using-dental-floss_1", "how-to-level-a-cake-using-dental-floss_2", "how-to-level-a-cake-using-dental-floss_3"]} {"id": "RECIPE_1764", "question": "When leveling a cake using dental floss, how long should the floss be compared to the diameter of the cake, and how should it be positioned for cutting?", "provenance": [41115], "ground_truth": "When leveling a cake using dental floss, the piece of dental floss should be at least 9 inches longer than the diameter of the cake. It should be wrapped around your index fingers and positioned at the level where you want to cut through the cake.", "images_list": ["how-to-level-a-cake-using-dental-floss_1"]} {"id": "RECIPE_1765", "question": "What are the essential steps to crafting unique chocolate finger-tips for a fun treat?", "provenance": [41116], "ground_truth": "Introduction: Chocolate Finger-tips. Thinking about Easter chocolates? We were. We did the usual little figurines and so on, but that was a bit dull. Then - brainwave - what's both gross and delicious? Chocolate finger-tips.\nUsing Pinky-sil silicone, fingers, and chocolate, you can offer your friends a unique Easter chocolate. Step 1: Make the Moulds. Do the usual mould making - 1:1 mix of silicon, or whatever your stuff says. I used little plastic bottles as the formwork for the mould, didn't want to waste too much silicon. Egg cups would do, I guess, though you want something that will stand up as the chocolate sets.\nI got my kids to use their fingers, but knowing they would wriggle around they set themselves up with books to read as the silicon takes about 20 mins to go off, longer if it is cold.\nOnce the silicon is set, it is not hard to get the fingers out; harder to get the moulds out of the forms. Make a little hole in the bottom of the forms, so air can get in as you lever/wriggle/ squeeze them out. Step 2: Trim and Prepare. Trim the moulds, and check for any leaks where fingers may have touched the formwork - you'll need to patch these. Then get your chocolate sorted. Thanks to the excellent Scoochmaroo, who sent us wonderful chocolate, all the way to Kabul, we were able to do something really special. Thanks again! (and she didn't even know us!). Step 3: Make Fingers. Pour your fingers. Make sure you shake and squeeze the chocolate down into the mould. We decided to put little toothpick-y things in them, both to add a handy handle and to possible insert the fingers later into, say, a cake.\nKids loved it, even though I got a bit terse as they (inevitably) wiggled as the silicon was settling\u2026. but this is about involvement and creativity, not perfection.\nI imagine these could look more realistic by blending in white chocolate. I suppose you could paint the nail too, with some kind of thin icing\u2026 dunno. Or try doing a whole finger\u2026 or a toe\u2026 or...", "images_list": ["chocolate-finger-tips_0", "chocolate-finger-tips_1", "chocolate-finger-tips_2", "chocolate-finger-tips_3"]} {"id": "RECIPE_1766", "question": "How do you create the molds for making 'Chocolate Finger-tips' and ensure they can be removed easily?", "provenance": [41116], "ground_truth": "To create the molds for making 'Chocolate Finger-tips,' you should use a 1:1 mix of silicon, and little plastic bottles work well as formwork. To ensure the molds can be removed easily, make a little hole in the bottom of the forms to allow air to enter as you lever, wriggle, or squeeze them out.", "images_list": ["chocolate-finger-tips_1"]} {"id": "RECIPE_1767", "question": "What is the best way to create a delicious go-to curry that the whole family will love?", "provenance": [41117], "ground_truth": "Introduction: My Go-to Curry. This is my emergency curry recipe for the times when the family shout for curry and I'm a little pushed for time.I don't worry about dry frying spices, or whizzing up pastes for this one. It also uses ingredients that I usually have lying around.As a tip- I buy (or make) frozen cubes of chilli, garlic, ginger and herbs for times such as this when I may not have fresh ingredients. I also always have oodles of chicken thigh fillets in the freezer. Step 1: Ingredients. 600g chicken thigh (skinless, boneless)2 onions3 cloves garlic1 frozen cube each ginger and chilli 2 tbsps garam masala1 tsp cumin seeds1 tsp tumeric1 tsp ground cumin1 tsp ground coriander1 tbsp tomato puree1 can coconut milk 1 can tomatoes Step 2: Prep. Add about a tbsp of oil to a large pan and add the chopped onion, garlic, ginger and chilliCook on a medium heat, adding a little extra oil if needed until the onions go translucent.Meanwhile dice the chicken thigh. You can use breast, this will cook much quicker, but we prefer the flavour of thigh meat. Step 3: Flavour Time. Add the spices to the pan (cumin seeds, garam masala, ground cumin and coriander)Cook for a few minutes taking care not to burn the spicesAdd the tomato puree and stir.Transfer the contents of the pan to a bowl. Step 4: Cook the Chicken. Turn the heat up on the now empty pan and add the chicken. Brown off the chicken for about 5 minutes. You may need to do this in batches so as not to stew the chicken.Add the spicy onion mixture and stir well to coat the chicken.Add the tomatoes and the can of coconut milk.You may find it looks like there's too much liquid at this point. However, if you simmer for a good 30 minutes it will reduce down.If you're in a hurry, or using breast meat then you can reduce the amount of tomatoes and coconut milk you use. Step 5: Dish Up. Serve with pilau rice, naan or chapattis, poppadoms, chutneys. Whatever takes your fancy really! For this one I served with pilau rice, mango chutney, raita and chapattis.", "images_list": ["my-go-to-curry_0", "my-go-to-curry_2", "my-go-to-curry_3", "my-go-to-curry_4", "my-go-to-curry_5"]} {"id": "RECIPE_1768", "question": "After browning the chicken for about 5 minutes, what steps should I follow next to prepare 'my-go-to-curry'?", "provenance": [41117], "ground_truth": "After browning the chicken for about 5 minutes in 'my-go-to-curry,' you should add the spicy onion mixture to the pan and stir well to coat the chicken. Then, add the tomatoes and the can of coconut milk.", "images_list": ["my-go-to-curry_4"]} {"id": "RECIPE_1769", "question": "What specific ingredients should be added in Step 4 when making 'Authentic Irish Creme Cocktail'?", "provenance": [41118], "ground_truth": "In Step 4 of making 'Authentic Irish Creme Cocktail,' you should add 2 tablespoons of chocolate syrup and 1 teaspoon of instant coffee granules.", "images_list": ["authentic-irish-creme-cocktail_4"]} {"id": "RECIPE_1770", "question": "What is the process for cutting a potato in the 'volcano-potato' recipe to ensure it stands up properly?", "provenance": [41119], "ground_truth": "In the 'volcano-potato' recipe, you first cut a bigger piece from the top of the potato and then make a small cut at the bottom to ensure it can stand up. Additionally, you need to create a hole in the center of the potato for the cheese.", "images_list": ["volcano-potato_3"]} {"id": "RECIPE_1771", "question": "What is the overall process for creating those exciting Sweet Sours treats that combine Jolly Ranchers and Warheads?", "provenance": [41120], "ground_truth": "Introduction: Sweet Sours. I came up with the idea thinking of Warheads and Jolly Ranchers so then I thought what if you combined them to get Sweet Sours!\u00a0 Step 1: What You Need. 1. \u00a0\u00a0 8-10 Jolly Ranchers\n2.\u00a0\u00a0\u00a0 4 War Heads\n3.\u00a0\u00a0\u00a0 Corn Starch\n4.\u00a0\u00a0\u00a0 Orange or Lemon Step 2: Melt the Candy. Melt jolly ranchers in a pot and squeeze half the orange/lemon in the pot at medium to medium low heat so you don't burn the sugar. Step 3: Make Mold and Pour Candy. Line a tablespoon with foil and press corn starch inside to make a mold.\u00a0 Pour the melted jolly ranchers half way up the mold.\u00a0 Drop a warhead in the middle and cover with melted jolly rancher.\u00a0 Place in freezer for about half an hour or until the candy is hard. Step 4: Time to Eat. Your objective has been reached so you can eat them now. They look and taste AWESOME!!!!\u00a0 Have fun and play with different flavor combination's.", "images_list": ["sweet-sours_0", "sweet-sours_1", "sweet-sours_2", "sweet-sours_3", "sweet-sours_4"]} {"id": "RECIPE_1772", "question": "In the process of making 'Sweet Sours,' how do you melt the Jolly Ranchers and what citrus should be added during this step?", "provenance": [41120], "ground_truth": "To make 'Sweet Sours,' you melt the Jolly Ranchers in a pot over medium to medium low heat and squeeze half of either an orange or a lemon into the pot.", "images_list": ["sweet-sours_2"]} {"id": "RECIPE_1773", "question": "What ingredients do you combine in the small saucepan when making 'Homemade Baby Ruth Candy Bars' during Step 2, and what is the goal of this step?", "provenance": [41121], "ground_truth": "In making 'Homemade Baby Ruth Candy Bars,' you combine milk, 5 caramels, corn syrup, butter, vanilla, and salt in a small saucepan during Step 2. The goal of this step is to stir continuously until the caramel is completely melted.", "images_list": ["homemade-baby-ruth-candy-bars_2"]} {"id": "RECIPE_1774", "question": "How should I melt the white chocolate when making 'Oreo Truffles' to prevent it from scorching?", "provenance": [41122], "ground_truth": "To melt the white chocolate for 'Oreo Truffles' without scorching, you should melt it in thirty-second increments, mixing in between, for a total of two minutes.", "images_list": ["oreo-truffles-4_7"]} {"id": "RECIPE_1775", "question": "What\u2019s the best way to whip up some delicious Chocolate Treasure for a sweet treat?", "provenance": [41123], "ground_truth": "Introduction: Chocolate Treasure. A Balanced diet is having Chocolate in both hands. :). This is made for all those chocolate lovers with little. You can eat the whole even the cups are made of chocolate so you don't need to lick the cup :P Step 1: Ingredients. Chocolate CupDark chocolate( semi-sweet) - 150 g Muffin Mould - 3 2.Chocolate PopsDark Chocolate ( semi-sweet)- 250 g Heavy cream - 100 g Roasted mix dry fruits ( Almond , Cashews , Walnut ) - 150 g Vanila Essence - 1 tablespoon Marie Lite Biscuit - 4 Lolly pop sticks - 3 3. Chocolate FillingDark Chocolate( semi-sweet) - 100 g Heavy Cream - 100 g Step 2: Preparation of Chocolate Cups. Melt chocolate by using double boiler. After melting it, wait for 2-3 minutes. Coat the muffin mould from melted chocolate. Freeze it for 10-15 minutes. Now, demould it and you will get chocolate cup ready. Step 3: Preaparation of Chocolate Pops. Melt chocolate in double boiler by adding cream and vanila essence in i t. Separate 3/4 of mixture and add chopped dry fruits in it and freeze it for 20 -25 minutes. Now make balls from that freezed chocolate and cover it from crushed marie biscuits and put a stick inside it like a lolly pop. Now cover the pops from the leftover 1/4 chocolate mixture and then by dry fruits. Freeze it for 1 hour and you will get your pops ready. Step 4: Preaparation of Chocolate Filling. Melt 100 g of chocolate with 50 g heavy cream in double boiler. Leave it for 2-3 minutes until its temperature gets normal. Add 50 g cream in it. Fill the half chocolate mould with the chocolate mixture. Put it in the refrigerator to set it down for 5 minutes. After taking out it from refigerator, decorate it with chocolate pops. Step 5: Now Its Time to Decorate and Share It With Your Friends,or Have It All for You :P. Now its time to Decorate and Share it with your friends,or have it all for you :PKeep Calm and eat Chocolate.", "images_list": ["chocolate-treasure_0", "chocolate-treasure_1", "chocolate-treasure_2", "chocolate-treasure_3", "chocolate-treasure_4", "chocolate-treasure_5"]} {"id": "RECIPE_1776", "question": "How do you prepare the chocolate cups for making 'Chocolate Treasure'?", "provenance": [41123], "ground_truth": "To prepare the chocolate cups for 'Chocolate Treasure', melt the chocolate using a double boiler. After melting, wait for 2-3 minutes, coat the muffin mould with the melted chocolate, and then freeze it for 10-15 minutes. Once frozen, demould it to get the chocolate cup ready.", "images_list": ["chocolate-treasure_2"]} {"id": "RECIPE_1777", "question": "What\u2019s the best way to whip up a delicious cheeseburger soup that everyone will love?", "provenance": [41124], "ground_truth": "Introduction: Cheeseburger Soup. Ingredients: 1/2 lb. ground sirloin (you can use ground beef too, but the better the meat, the better the flavor)\n\t\t1 small or medium chopped white onion\n\t\t3/4 cup shredded carrots\n\t\t3 stalks celery chopped\n\t\t1 1/2 tsp dried basil\n\t\t1 1/2 tsp dried parsley\n\t\t1 large clove of garlic diced\n\t\t4 tbls butter (divided)\n\t\t4 cups chicken broth or stock\n\t\t1 3/4 lbs diced or sliced baby red potatoes (you can peel them if you like, but I left the skins on)\n\t\t1/4 cup flour or arrowroot powder or cornstarch (this is the thickening agent so use whatever you or have on hand, I used arrowroot powder)\n\t\t3 cups shredded cheese (you can again use whatever you want. I went with a sharp cheddar, but really any type of strong flavored melty cheese would be good in this)\n\t\t1 1/2 cups milk\n\t\t1/4 cup sour cream\n\t\tSalt & Pepper (however much you want)\n\t\t\u00a01.) In a big soup pan (about 3 to 4 quarts), brown your beef. Once it's browned, remove the beef and set it aside.2.) In the same pan add the onion, carrots, celery, basil, parsley, garlic, and 1 tablespoon of the butter & saute until the vegetables are tender. (about 10 minutes)3.) Now add in the beef, potatoes, and the broth. Bring this to a boil and then reduce the heat to medium. Let it simmer for 10-12 minutes or until the potatoes are tender. 4.) Meanwhile, melt the remaining butter in the microwave and then add the thickener and stir until you have a nice paste. Add this to the soup and stir it for 2 minutes. Keep stirring!!!!5.) You can reduce the heat to low now. Stir in the cheese & milk and add salt and pepper to your taste. Stir until the cheese melts. Then remove from the heat & stir in the sour cream.Now serve!!!!!\n\t\t\tDon't forget to check out my blog! http://bonafideboho.blogspot.com/\n\t\t\t\u00a0\n\t\t\u00a0", "images_list": ["cheeseburger-soup_0"]} {"id": "RECIPE_1778", "question": "After browning the beef for 'Cheeseburger Soup,' what steps should be taken with the vegetables, and how long should they be saut\u00e9ed?", "provenance": [41124], "ground_truth": "After browning the beef for 'Cheeseburger Soup,' you should add the onion, carrots, celery, basil, parsley, garlic, and 1 tablespoon of butter to the pan and saut\u00e9 until the vegetables are tender for about 10 minutes.", "images_list": ["cheeseburger-soup_0"]} {"id": "RECIPE_1779", "question": "After browning the ground beef for 'Ratfink Chili,' what should you do with the fat, and how much should you leave in the pot?", "provenance": [41125], "ground_truth": "After browning the ground beef for 'Ratfink Chili,' you should drain off a good bit of the fat while leaving a tablespoon or two in the pot.", "images_list": ["ratfink-chili_3"]} {"id": "RECIPE_1780", "question": "In the recipe for 'The Five Minute Cookies 'N Cream Milkshake,' what ingredient is added to the blender after breaking the Oreos into fourths?", "provenance": [41126], "ground_truth": "In the recipe for 'The Five Minute Cookies 'N Cream Milkshake,' the broken Oreo pieces are added to the blender after being broken into fourths.", "images_list": ["the-five-minute-cookies-n-cream-milkshake_3"]} {"id": "RECIPE_1781", "question": "What should you do with the sweet potatoes after boiling them to prepare for making 'Sweet Potato Casserole'?", "provenance": [41127], "ground_truth": "After boiling the sweet potatoes for 'Sweet Potato Casserole,' you should drain the sweet potatoes in a drainer until all the excess water is drained.", "images_list": ["sweet-potato-casserole_2"]} {"id": "RECIPE_1782", "question": "How do you prepare and shape the cake dough specifically for nagiri sushi and maki sushi when making 'Sushi Cake Balls'?", "provenance": [41128], "ground_truth": "To make 'Sushi Cake Balls,' prepare the cake dough by breaking apart and mixing the cake until it resembles the look and feel of clay or actual dough. For nagiri sushi, pull small pieces to create small rectangles with curved edges. For maki sushi, form the cake dough into a long rectangle and roll it into a log.", "images_list": ["sushi-cake-balls_1"]} {"id": "RECIPE_1783", "question": "What\u2019s the best way to whip up some Shamrock Pizza Bites for a festive snack?", "provenance": [41129], "ground_truth": "Introduction: Shamrock Pizza Bites. These pizza bites are just the thing for a quick snack on a busy St. Patrick's day.IngredientsRhodes\u2122 Dinner Rolls, thawed to room temperature pizza sauce grated mozzarella cheese green pepper slicesInstructions 1. Press dinner rolls into a 3-4 inch circle. 2. Top with pizza sauce and mozzarella cheese. 3. Cut a slice of green pepper to resemble a shamrock and a piece for the stem. 4. Place in the center of the pizza. 5. Bake at 400\u00b0F 8-12 minutes or until crust is golden.Video Instructions:http://www.rhodesbread.com/recipes/view/2393", "images_list": ["shamrock-pizza-bites_0"]} {"id": "RECIPE_1784", "question": "What shape should the dinner rolls be pressed into when making Shamrock Pizza Bites before adding the toppings?", "provenance": [41129], "ground_truth": "When making Shamrock Pizza Bites, the dinner rolls should be pressed into a 3-4 inch circle before adding the toppings.", "images_list": ["shamrock-pizza-bites_0"]} {"id": "RECIPE_1785", "question": "In making 'Shahi Tukda, an Exotic Indian Bread Pudding,' how do you prepare the sugar syrup known as Chashni, and what indication shows that it is ready?", "provenance": [41130], "ground_truth": "To prepare the sugar syrup known as Chashni for 'Shahi Tukda,' mix water and sugar in a deep pan, then bring it to a boil over high flame. Add saffron strands and cardamom powder, and keep boiling. To check if the syrup is ready, pour a drop on a dish, stick it on your thumb, and press it with another finger; if you see a thread formation, the syrup is ready.", "images_list": ["shahi-tukda-an-exotic-indian-bread-pudding_5"]} {"id": "RECIPE_1786", "question": "What is the process for creating those fun and spooky baked mashed potato witch fingers for Halloween?", "provenance": [41131], "ground_truth": "Introduction: Baked Mashed Potato Witch Fingers. This Halloween, try this VEGAN, Gluten-free Mashed Potato Witch fingers with no artificial colors - a very interesting appetizer to serve at your party this year!First published here. If you like it, please vote for it in the Halloween Food contest. Thanks!INGREDIENTS 1 large russet potato, cooked and mashed2 tbsp. oil/butterSalt, to taste35 skinned and roasted almond halves1 tsp. red chilli powder / paprika1/4 tsp. turmeric (optional)1/2 tbsp. cornflour (optional) Step 1: Mix All the Ingredients. In a medium mixing bowl, combine all the ingredients with a fork, mashing as you combine till it forms a soft dough. Step 2: Shape the Fingers. Take about 1 tsp of potato dough in your palms, roll into a 'finger', tapering the tip and flattening the bottom. Place an almond half in place of a 'nail' and use a small knife to score 'knuckles'. Place onto a large baking tray lined with parchment paper. Repeat until you run out of dough. Step 3: Bake!. Bake in a preheated oven at 400\u00b0F/200\u00b0C for 20-30 minutes until browned on the bottom, soft and gooey on the inside. Transfer to a wire rack to cool slightly before serving. Step 4: Enjoy!. Dip into this Beetroot Ketchup (instead of regular ketchup) for a real 'blood-like' effect! Enjoy!", "images_list": ["baked-mashed-potato-witch-fingers_0", "baked-mashed-potato-witch-fingers_1", "baked-mashed-potato-witch-fingers_2", "baked-mashed-potato-witch-fingers_3", "baked-mashed-potato-witch-fingers_4"]} {"id": "RECIPE_1787", "question": "In making 'Baked Mashed Potato Witch Fingers,' how do you shape the potato dough into fingers and what item do you use for the nails?", "provenance": [41131], "ground_truth": "To make 'Baked Mashed Potato Witch Fingers,' take about 1 tsp of potato dough, roll it into a 'finger' shape by tapering the tip and flattening the bottom. Use a skinned and roasted almond half as a 'nail' and score 'knuckles' with a small knife.", "images_list": ["baked-mashed-potato-witch-fingers_2"]} {"id": "RECIPE_1788", "question": "What\u2019s the process for creating custom chocolate shapes using a chocolate gun and a vacuum forming machine?", "provenance": [41132], "ground_truth": "Introduction: Chocolate Gun and a Vacuum Forming Machine. Vacuum forming is easy and fun!!!Lets make some cool chocolate moulds!Check out the video first =) Step 1: Let's Make a Box!. To make a chocolate mould we need to assemble a vacuum forming table. Vacuum sheet forming is the simplest and least expensive of all thermoforming processes. A sheet of hot plastic is is blown in to a bubble and then sucked onto the surface of the form.A vacuum forming table basically is a simple box with some holes on top to create a suction area. To make this box I\u2019m using:A sheet of 2x2 feet MDF, 1/4\u201d thickness and two poplar boards 1\u201dx3\u201dx2feet.As a reference for my table dimensions I used a letter size sheet of paper. I used a 45 degree miter joint to create my box, but you can use any joinery method for your box. As long as you have straight corners you will be fine.Cut your top and bottom panels to the size of your frame. The top panel will be our suction area, so we need to make some holes there. I marked a grid to drill my holes so they are approximately an inch apart from each other.After I drilled all my holes (including a hole on the side of the frame for my vacuum connection) I attached my panels to the frame with some drywall screws.The box is done. Step 2: Making a Mould. From the same piece of MDF I made a frame to hold up the plastic sheet. I've attached the plastic sheet to it with binder clips. The more binder clips the better the edges of the form will hold the shape.But before we put plastic in the oven, we need to create a razed support for our frame there, so we have space for hot plastic to stretch down. I put 4 ceramic bowls in the oven to create a support for each corner of the frame.For plastic I'm using a food safe PET plastic, 0.5mm thick . Preheat your oven to a 350F. Don't forget to use oven mittens then you working with hot stuff. Put your frame with mounted plastic sheet on it in the oven for about a minute or two. Get the frame out of the oven as soon as the plastic sags 2-3 inches below the frame level. Put it over the running suction table. And in seconds the plastic magically will be shaped around your object.It takes some practice, and depending on your plastic you will need to play with the heat settings. Step 3: Chocolate Time!. Melt some chocolate chips or baking chocolate in a double boiler. Pour it in the mould and put it in the fridge to cool down. Super easy!Now you know how to make an awesome custom chocolate. You can use different objects to create the form. It would make a great present or a sweet treat for yourself. =) Step 4: Enjoy!. If you like this tutorial, you will probably enjoy some other DIY videos I have on my youtube channel here - https://www.youtube.com/user/inspiretomakeDon't forget to Subscribe!Youtube: https://www.youtube.com/user/inspiretomakeWebsite: http://inspiretomake.comFacebook: http://facebook.com/inspiretomakeInstagram: http://instagram.com/inspire_to_makeTwitter: http://twitter.com/Inspire_To_Make", "images_list": ["chocolate-gun-and-a-vacuum-forming-machine_1", "chocolate-gun-and-a-vacuum-forming-machine_2", "chocolate-gun-and-a-vacuum-forming-machine_3"]} {"id": "RECIPE_1789", "question": "How do you create a raised support for the frame when making a mould for the 'Chocolate Gun and a Vacuum Forming Machine'?", "provenance": [41132], "ground_truth": "To create a raised support for the frame when making a mould for the 'Chocolate Gun and a Vacuum Forming Machine,' you need to place 4 ceramic bowls in the oven to provide support at each corner of the frame, allowing space for the hot plastic to stretch down.", "images_list": ["chocolate-gun-and-a-vacuum-forming-machine_2"]} {"id": "RECIPE_1790", "question": "What is the process for crafting delicious airfried crispy masala peanuts at home?", "provenance": [41133], "ground_truth": "Introduction: Airfried Cirspy Masala Peanuts . This a fantastic recipe to make the famous Haldiram Nut crackers at home. Masala peanuts is an apt snack to go along with tea in the evening. It is really very easy and quick recipe and goes healthy too as these are not deep fried but Air fried in Philips Airfryer. Step 1: Recipe . Ingredients:Raw Groundnuts/ Peanuts - 1 bowl Gram Flour/ Rice flour \u2013 2 tsp Rice flour \u2013 2 tsp Asfoetida powder/ Hing \u2013 a pinch Cooking soda \u2013 a pinch Amchur powder \u2013 \u00bd tsp Salt, Red chilly powder, Turmeric powder \u2013 \u00bd tsp eachMethod: Mix all ingredients except groundnuts to form a a paste. Add little water if paste gets too thick. Add peanuts and coat with the masala with help of fingers.Preheat the Air fryer. Add masala peanuts by separating the individual pcs as much as possible in airfryer. Air fry peanuts at 200 degrees for 10 min. Allow the peanuts to cool down. Once cool, sprinkle amchur powder on top and serve with Tea.", "images_list": ["airfried-cirspy-masala-peanuts_0"]} {"id": "RECIPE_1791", "question": "In the recipe for 'Airfried Crispy Masala Peanuts,' how do you coat the raw groundnuts with the masala?", "provenance": [41133], "ground_truth": "In the recipe for 'Airfried Crispy Masala Peanuts,' to coat the raw groundnuts with the masala, you first mix all the ingredients except the groundnuts to form a paste. Then, you add the peanuts and coat them with the masala using your fingers.", "images_list": []} {"id": "RECIPE_1792", "question": "What\u2019s the best way to create a charming upcycled tea bag organizer from old cigar boxes?", "provenance": [41134], "ground_truth": "Introduction: Upcycled Tea Bag Organizer. I have recently gotten into the habit of drinking tea because of its great taste, and health benefits. For Christmas this year, I received a bunch of boxes of tea from my relatives. While i realize that the boxes the tea bags come in are designed to dispense tea bags within a cabinet, etc, I figured I would make a small organizer for the individual bags that was made by upcycling (http://en.wikipedia.org/wiki/Upcycling) old cigar boxes from my father. Things you will need: 1. empty cigar box of any size 2. tea bags 3. small diameter wooden dowel (circular or square) 4. wood glue/gorilla glue 5. saw 6. pencil 7. measuring tape/ruler (8.) vice for cutting wood Step 1: Figure the Confingur(ation) . Take some tea bags and lay them in the cigar box so that they fit accordingly. I chose to go with a long, thin box that fits 3 different varieties of tea bag laying flat. I made another that can fit four varieties, but it was configured so the tea bags layed at an angle (see pictures) If you have a box/configuration that the tea bags lay flat in, trace lines for dividers to be put in using a pencil and a ruler. I.E. My box was 9 3/4 inches wide so i measured out 3 equal segments of around 3 1/4 inches. (in the end, each 'cell' with the added width of the dividers were exactly 2 3/4 inches wide and were a perfect fit for a tea bag.) If you want to make an organizer that holds the tea bags at an angle, you have to put a segment of dowel running along the bottom of the box left to right in order to make 2 'stops' for the tea bags. Then, a dowel must be cut that runs up and down in the box to separate the two sides, creating 4 'cells' Step 2: Measure and Cut. Take your wooden dowel, whatever shape you may have, and cut it to the lengths you need. I needed two segments to make three cells in my flat organizer and two longer segments to make the layers of my tilted organizer. IMPORTANT: many cigar boxes come with 4 thin wall inserts that are up against the inner wall of the box. These are there to help the box close more snugly and stay closed. Remove these before measuring and gluing in your dowels because they are not secured to the box in any way and will move eventually. You can remove these inserts and use them as dividers if you don't want to measure and cut any dowels to length seeing as they are perfectly fit for the box already. Secure your wooden dowel on a workbench using a vice or two for easier cutting. Use whatever saw works best for you! For a nice touch, i sanded down the long edges of the dowels that face upwards for a smooth finish and for aesthetic purposes (you can choose to stain your dowels/dividers if you'd like.) Step 3: Final Measurements and Glue. Take your dowels, lay them in position, and make sure that they are equidistant from each other using your ruler/measuring tape (if you're doing a symmetrical one like mine). Once you have them in the desired position, mark their location using a pencil on the walls of the box. Now you can use any sort of glue. but i had gorilla glue on hand so that is what i used. Apply a generous amount of glue to the bottom and ends of the dowel (any part that will be touching a wall or the bottom of the box) and press it into place using your pencil marks. Press down with force to ensure that the dowels are seated properly and that there are no air pockets between the two pieces of wood. Wipe away all excess glue from the edges of the dowel if any seeps out. I placed a couple of heavy candles on top of the dowels as they were drying to make the best possible seal. Step 4: You're Finished!. Let the glue dry a full 24 hours for good measure and then stuff the organizer with tea bags of your choice! Later on i will be decorating my organizers with custom labels so people aren't confused by the cigar labels. I hope you've enjoyed this 'ible! Leave a comment if you have a question, concern, or if you want to show off your own custom organizer. The possibilities are endless because of the many shapes and sizes of cigar boxes to use and the different ways to configure your tea bags. Enjoy!Edit: Later on I added a tree design to the inside using a wood-ink transfer technique found here-https://www.instructables.com/id/DIY-wooden-picture...", "images_list": ["upcycled-tea-bag-organizer_0", "upcycled-tea-bag-organizer_1", "upcycled-tea-bag-organizer_2", "upcycled-tea-bag-organizer_3", "upcycled-tea-bag-organizer_4"]} {"id": "RECIPE_1793", "question": "In Step 2 of making the 'Upcycled Tea Bag Organizer,' what specific actions should I take when measuring and cutting the wooden dowels?", "provenance": [41134], "ground_truth": "In Step 2 of making the 'Upcycled Tea Bag Organizer,' you should measure the necessary lengths for your dowel segments, cut them to those lengths, and be sure to remove any wall inserts from the cigar box before measuring and gluing in the dowels.", "images_list": ["upcycled-tea-bag-organizer_2"]} {"id": "RECIPE_1794", "question": "What\u2019s the best way to whip up some tasty mini egg sandwiches for breakfast?", "provenance": [41135], "ground_truth": "Introduction: Power Tool Egg Sandwiches. Please watch the video for full details.materials needed:2 large eggsbutter1 tomatoparmesan cheesefrench baguettetools needed:circular sawpower drill (3/8\" bit)palm sander (80 grit sandpaper)router (straight cut bit)clampsspatulacutting boardputty knifeutility knifeeye/ear protection Step 1: Preparation. 1. Slice to the baguette with the circular saw.2. Cook the eggs, using the torch, in the pan. Stir well with the spatula.3. Toast the bread. Step 2: Assembly. 4. Place egg on top of a slice of toast.4. Grate parmesan cheese with the palm sander, add toast, then clamp the sandwich until the cheese sets.5. Garnish with tomato slices. Serve the sandwich with fresh drilled - I mean, squeezed - grapefruit juice. Enjoy your breakfast!", "images_list": ["mini-egg-sandwiches_0", "mini-egg-sandwiches_1", "mini-egg-sandwiches_2"]} {"id": "RECIPE_1795", "question": "What steps are involved in cooking the eggs for the mini egg sandwiches?", "provenance": [41135], "ground_truth": "To prepare the eggs for the mini egg sandwiches, you should cook the eggs in a pan using a torch and stir them well with a spatula.", "images_list": ["mini-egg-sandwiches_1"]} {"id": "RECIPE_1796", "question": "What are some creative ways to quickly chill a drink when ice is unavailable?", "provenance": [41136], "ground_truth": "Introduction: Cool Your Drink With the Unexpected.. Need to cool you're drink because you can't enjoy warm cool-gator-homemade-sportsaide and you're roomies have consumed all of the ice without preparing another rack of them out of courtesy?\u00a0 No worries you know those delicious freezies that not too many people seem to enjoy anymore but you're roommate insists on keeping a full stockade of?\u00a0 They can dual as reusable ice cubes.\u00a0 I'm going to show my in a pinch method of quickly cooling my freshly made pitcher of sportsaide. This can work for any drink you make be it cans of frozen orange juice concentrate or other concentrate, a pitcher of flavor crystal drink mix or any kind of recreational beverage.\u00a0 My passion for drinking cold drinks spouted from my friend's martini shaker and the lack of my owning one, it seems as if they are in scarce supply in my area as the shaker without any other fuzz n fluff.\u00a0 So I've been needing more n more mcgyver (red green in Canada) solutions to my warm drink problem.\u00a0 This is my latest solution. Step 1: Preparation. Now I'm going to assume you're in a pinch like I just was on my quest for a tasty cold beverage and only tap water at my arsenal.\u00a0 If you were in my situation without ice making you one sad panda and some messy roommates you're going to assume these freezies you have found in the freezer are not clean.\u00a0 Step one in preparation: \u00a0 Come to terms with the fact that you need you're roommate alive to continue paying their part of the rent and that empty icecube trays isn't too bad a problem.Step Two: Dig for those freezies you saw berried in that freezer.Step Three: Get them covered in soap and rubbed down with this soap.Step four: Rinse them off with you're coldest available water source.\u00a0 Warm water will obviously not serve this purpose.\u00a0 *this step is essential as you probably don't know what could be dripped all over those delicious frozen icetubes.Step five: just make sure that soaps gone because you're drink will be ruined otherwise. Step 2: Use Those Icetubes.. Disclaimer: I realize these are automagic color changing freezies, but for the sake of this ible they are the original two freezies.Drop those ingenious probably expired icetubes that probably cost 2$ for the whole case into you're drink.\u00a0 If this these were shorter I would have put the lid on and swirled the pitcher around some to increase the rate that they cool down but I guess this wouldn't be a pinch solution if it were perfect.Pro tip* if you're freezies dont fit into you're pitcher, shaker cup or martini shaker when the bottom part melts flip the frozen solid tops over so that they're in the drink. Step 3: Rinse, Freeze, Enjoy.. Well if you liked how that worked out rinse those Icetubes off they probably wont need soap but you can use it if you want.\u00a0 These will probably remain unconsumed if you re hide them.\u00a0 Beware that you're roommate might ignite a new passion for these ancient relics of freezies and try consuming them if you do not re hide these, thus putting these long lost, new friends of yours back in the short term memory of you're roomie.But maybe I'm just crazy.Link to the drink I made.\u00a0 mmm Sportsaide", "images_list": ["cool-your-drink-with-the-unexpected_0", "cool-your-drink-with-the-unexpected_1", "cool-your-drink-with-the-unexpected_2", "cool-your-drink-with-the-unexpected_3"]} {"id": "RECIPE_1797", "question": "What are the steps to prepare freezies for cooling a drink in 'Cool Your Drink With the Unexpected'?", "provenance": [41136], "ground_truth": "To prepare the freezies for cooling your drink in 'Cool Your Drink With the Unexpected,' you should first come to terms with needing your roommate alive, then dig for the freezies in the freezer. Next, cover them in soap and rub them down, rinse them off with your coldest available water source, and finally ensure that all the soap is gone to avoid ruining your drink.", "images_list": ["cool-your-drink-with-the-unexpected_1"]} {"id": "RECIPE_1798", "question": "What is the process for creating delicious vegan root beer float cupcakes that capture that classic summer treat?", "provenance": [41137], "ground_truth": "Introduction: Vegan Root Beer Float Cupcakes. Now that the summer has come, I have sweet treats on the brain (not that I don\u2019t usually!). One of my favorites is root beer floats. I love the ice cream slightly melting, the fizz that bubbles in your nose and of course, the cherry on top.\nThis cupcake has just the right amount of root beer flavor with smooth vanilla frosting complete with cherry and straw. Also, they\u2019re so adorable I can\u2019t stand it. they don\u2019t take a lot of decorating skills either!\nYour secret weapon for these is going to be root beer extract (or concentrate). Step 1: Bake Your Cupcakes. Root Beer Float Cupcakes\n1 Cup plus 2 tablespoons Root Beer Soda\n1 Teaspoon Apple Cider Vinegar\n3/4 Cup Granulated Sugar\n1/3 Cup Canola or Vegetable Oil\n1/2 Teaspoon Vanilla Extract\n2 Teaspoons Root Beer Extract (You can get this at the grocery store, not too hard to find)\n1 1/3 Cups All-Purpose Flour\n1/2 Teaspoon Baking Powder\n3/4 Teaspoon Baking Soda\nPour root beer and apple cider vinegar into blender and let sit for three-ish minutes. Dump remainder of ingredients in blender and blend until smooth.\nYou should be able to pour the batter out without the aid of a spoon, but it shouldn\u2019t be loose and runny. If the batter is too thick add in more root beer one tablespoon at a time, checking the consistency after each. If the batter is too runny, add just a bit more flour.\nLine muffin pans and fill each 3/4 full. Bake at 350 degrees for about 15 minutes.\nTake cupcakes out to cool for 10 minutes or so then transfer to a separate plate. Also, when you take your cupakes out, never be afraid to stick a toothpick in them to see if they\u2019re done. If you\u2019re worried about leaving a hole in the cupcakes, don\u2019t. It\u2019s going to be covered in frosting anyway. Step 2: Make Your Frosting. Vanilla Fizz Frosting\n1 Cup Vegetable Shortening\n3 Cups Confectioner\u2019s Sugar\n2 Tablespoons Plain Soymilk\n1 1/2 Teaspoons Vanilla Extract\n1/2 Teaspoon Root Beer Extract\nBeat the shortening with a hand mixer on low until creamy. Add in confectioner\u2019s sugar a half a cup at a time and beat together. Add in soymilk, vanilla extract and root beer extract and beat until frosting is fluffy.\nSide note: This makes a TON of frosting. If you want big heaping clouds, it\u2019s perfect, if you want an amount that won\u2019t send you into diabetic shock, cut the recipe in half.\nThe root beer extract isn\u2019t overpower in the frosting so don\u2019t be nervous about adding it. It gives it more of a light brown color, the way fizz looks on top of a root beer float.\u00a0 Step 3: Decorate With Frosting. Now, to decorate the cupcakes. You can either pipe the frosting on, or you can slap a pile of it and smooth with your finger. I will say you can\u2019t really spread this frosting on with a knife.\nI personally hate piping, and if you think about it, the fizz on a root beer float is definitely not ornately made flower petals and pearly dots. It\u2019s bubbly. I opted for the finger technique.\nBecause the frosting uses shortening, it won\u2019t stick to dry fingers. So all you have to do is scoop a pile of frosting on the cupcake and pat with your finger. Don\u2019t worry if there are little air bubbles that pop and leave pock marks on the frosting, honestly, it looks more like fizz (I know, I know\u2026 you\u2019re thinking what is with this girl and root beer float fizz).\nI do suggest piping a tiny dollop of frosting on the top of the cupcakes. This is where you will put the cherry. Step 4: The Finishing Touches. Speaking of cherries\u2026 Take twelve maraschino cherries from the jar and lay them on a paper towel. You will need to pat them dry so that the juice doesn\u2019t run all over your cupcake or make your frosting loose.\nWhile you are waiting for the cherries to dry, take out twelve bendy straws and a pair of scissors. I promise, I won\u2019t get too arts and craftsy on you!\nCut the straws to a good length, you want about 3/4 to an inch of straw between the cupcake top and the bendy part. I trimmed a little off the top of the straw too, just to it didn\u2019t look out of proportion.\nStick the straws in the cupcakes off to one side. If you make jumbo cupcakes, use two straws and put one on each side. (You\u2019re almost done!!)\nNow take your dry cherries and place one on each cupcake on the dollop of frosting. And voila! You have your root beer float cupcakes. Adorable and so very tasty.", "images_list": ["vegan-root-beer-float-cupcakes_0", "vegan-root-beer-float-cupcakes_1", "vegan-root-beer-float-cupcakes_2", "vegan-root-beer-float-cupcakes_3", "vegan-root-beer-float-cupcakes_4"]} {"id": "RECIPE_1799", "question": "How can I apply the frosting to the cupcakes when making 'Vegan Root Beer Float Cupcakes,' and what technique can I use due to the properties of the frosting?", "provenance": [41137], "ground_truth": "When making 'Vegan Root Beer Float Cupcakes,' you can apply the frosting either by piping it on or by scooping a pile onto the cupcake and smoothing it with your finger. Since the frosting uses shortening, it won't stick to dry fingers, making it easy to use this finger technique.", "images_list": ["vegan-root-beer-float-cupcakes_3"]} {"id": "RECIPE_1800", "question": "What\u2019s the best way to create a delicious caramel toffee flan that impresses everyone?", "provenance": [41138], "ground_truth": "Introduction: Caramel Toffee Flan. This dish is very impressive, but not nearly as hard as it looks. In Spain it's called Flan, in Venezuela it's called Quesillo, and in France it's called Cr\u00e8me Caramel. Whatever you call it, it's tasty and will earn you accolades! Especially when topped with crumbled toffee. *drool*Let's get flan-ifying! Step 1: Make the Caramel Base/Top. Caramel Toffee Flan1 1/2 c. sugar1 c. table cream (or whatever cream you have lying around. The richer, the better!) 3/4 c. skim milk (or enough cream and milk combined to make 1 3/4 c.) 6 eggs 1/2 tsp. vanilla 1 can condensed milk crumbled toffee to decorate with (optional)Place sugar in pot and melt over high heat (this creates what is called a \u2018dry\u2019 caramel), until caramelized and golden. Be careful not to let it get burnt \u2014 you\u2019ll know if you have, because it\u2019ll smell burnt! Take the melted sugar, and pour it into a cake pan, swirling the pan to get the caramel to cover the bottom and part of the sides. Set pan aside. Step 2: Bake in Bain Marie. Take remaining ingredients and mix together. Pour into prepared flan pan. Place cake pan in a larger rectangular cake pan that has an inch of water in it (this makes a Bain Marie, a water bath). Bake at 375 degrees for an hour or until the centre is no longer jiggly, but is not super solid either. Step 3: Demold and Decorate! . Cool, run a knife around the edge, place serving plate over the top, and flip quickly. Let sit for a minute or two, and then carefully take off the cake pan. Decorate with crumbled toffee and spun sugar. Or not! The flan is pretty impressive on its own without the toppings, as the sugar in the base creates a lovely golden syrupy top. Serve with pride! Or in my case, tapas! ", "images_list": ["caramel-toffee-flan_0", "caramel-toffee-flan_1", "caramel-toffee-flan_2", "caramel-toffee-flan_3"]} {"id": "RECIPE_1801", "question": "What is the process for creating the caramel base for 'Caramel Toffee Flan,' and what should I be cautious about during this step?", "provenance": [41138], "ground_truth": "To create the caramel base for 'Caramel Toffee Flan,' you need to place sugar in a pot and melt it over high heat until it becomes caramelized and golden. Be careful not to let it get burnt, as burnt sugar will emit a strong burnt smell. Once melted, pour the caramel into a cake pan, swirling it to cover the bottom and part of the sides.", "images_list": ["caramel-toffee-flan_1"]} {"id": "RECIPE_1802", "question": "What is the process for making a hearty spicy sweet potato and black-eyed pea soup that\u2019s perfect for chilly days?", "provenance": [41139], "ground_truth": "Introduction: Spicy Sweet Potato and Black Eyed Pea Soup!. This is an excellent soup for cold weather. It's filling, spicy, and colorful. Also vegan! Hooray!\nIt might sound weird, but once you try you'll realize sweet potatoes and black eyed peas were meant to be together!\nIt takes about an hour to make and will serve several people. :) Step 1: Ingredients!. \n\t\tone sweet potato\n\t\tone stalk of celery\u00a0\n\t\t2-3 cloves of garlic\n\t\troasted red pepper (equivalent to about half of a bell pepper)\n\t\tone heaping cup of dried black eye peas\n\t\tone onion\n\t\t1/2 tsp cinnamon\n\t\t1 tsp cumin\n\t\t1/2 tsp coriander\n\t\t1/8 to 1/4 tsp cayenne pepper\n\t\tgenerous pinch of dried red pepper\n\t\ta tbsp or there-abouts of tomato paste\n\t\t1 bay leaf\n\t\twater to cover (normally about 4 cups)\n\t\tsalt and pepper to taste!\n\t\tchopped cilantro or parsley, about 2 tbsp to stir in at end. (optional) Step 2: Prep the Veggies.. Cut the celery in half lengthwise and slice thinly.\nDice the onion.\nSqueeze the excess water or oil out of the roasted red pepper and chop it up.\nMince the garlic.\u00a0\nCube the sweet potato into 1/2 inch pieces.\u00a0\nAt this point, you can also rinse and pick your beans. :) Step 3: Cooking, Part 1.. Film the bottom of a pot with olive oil and set the heat to medium high. Let this heat until the oil shimmers.\nThen, drop in your onion and celery and cook them, stirring frequently, until they become soft and slightly translucent.\u00a0\nNow drop in your spices and minced garlic and stir everything well until it becomes very fragrant - then you can add the tomato paste!\nFinally, drop in your sweet potato, roasted red pepper and black eyed peas, stir, and then cover with water. (Just do it enough to cover. It usually takes about 4 cups for me!) Step 4: Cooking, Part 2.. Bring this to a boil, and then cover and reduce to a simmer.\u00a0\nYou'll let this simmer for 45 minutes, or until the black eyed peas get soft.\u00a0\nMake sure to stir it frequently - but not too rough - you don't want to smash the sweet potatoes to bits! And when you stir, make sure to check the water level. Add a little more if you needs to. :D\nOnce your black eyed peas have softened, turn off the heat and stir in some parsley or cilantro. Step 5: Serve!. Goes great with cornbread.\nThen again, everything goes great with cornbread. :D", "images_list": ["spicy-sweet-potato-and-black-eyed-pea-soup_0", "spicy-sweet-potato-and-black-eyed-pea-soup_1", "spicy-sweet-potato-and-black-eyed-pea-soup_2", "spicy-sweet-potato-and-black-eyed-pea-soup_3", "spicy-sweet-potato-and-black-eyed-pea-soup_4", "spicy-sweet-potato-and-black-eyed-pea-soup_5"]} {"id": "RECIPE_1803", "question": "For making 'Spicy Sweet Potato and Black Eyed Pea Soup,' how should the onions and celery be cooked before adding the spices and garlic?", "provenance": [41139], "ground_truth": "To make 'Spicy Sweet Potato and Black Eyed Pea Soup,' the onions and celery should be cooked until they become soft and slightly translucent. This is achieved by stirring them frequently in a pot with olive oil until they reach that consistency.", "images_list": ["spicy-sweet-potato-and-black-eyed-pea-soup_3"]} {"id": "RECIPE_1804", "question": "For making 'How to Make a Shirley Temple,' how many tablespoons of grenadine should be added?", "provenance": [41140], "ground_truth": "To make 'How to Make a Shirley Temple,' you should add 2-3 tablespoons of grenadine, and you can adjust the amount based on your taste preferences.", "images_list": ["how-to-make-a-shirley-temple-1_6"]} {"id": "RECIPE_1805", "question": "What\u2019s the best way to whip up a batch of delightful coconut kisses that melt in your mouth?", "provenance": [41141], "ground_truth": "Introduction: Coconut Kisses. Simple, quickly made cookies that melts in your mouth. And let's face it, who doesn't like coconut?#glutenfree #dairyfree #lactosefreeIngredients:3 egg whites200 g of icing sugar200 g of coconut flour1 spoon of lemon juice (freshly squeezed)Recepe:Separate whites from yolks. Mix whites until they almoste become foam. Start adding sugar while still mixing them. When sugar is mixed into whites, stop mixing, squeeze lemon juice and add it into mixture. Start mixing again while slowly adding coconut flour.With two spoons put (walnut size) mounds of mixture on baking sheet. Bake for 20 minutes on 180 C. When baked, leave them on baking sheet untill they become cold.", "images_list": ["coconut-kisses_0"]} {"id": "RECIPE_1806", "question": "What is the process for mixing the egg whites and sugar when making 'Coconut Kisses'?", "provenance": [41141], "ground_truth": "To make 'Coconut Kisses,' the process for mixing the egg whites and sugar involves first mixing the egg whites until they almost become foam. Then, you start adding sugar while still mixing. Once the sugar is fully incorporated into the egg whites, you stop mixing, squeeze lemon juice into the mixture, and mix again while slowly adding coconut flour.", "images_list": ["coconut-kisses_0"]} {"id": "RECIPE_1807", "question": "How long should I bake the pie crust for 'Broccoli, Mushroom, and Gouda Quiche' before adding the filling, and what should the crust look like at that point?", "provenance": [41142], "ground_truth": "Before adding the filling for 'Broccoli, Mushroom, and Gouda Quiche,' the pie crust should be baked for a total of about 30-35 minutes: first for about 20 minutes until set and light brown, followed by an additional 10-15 minutes until the crust is dry to the touch.", "images_list": ["broccoli-mushroom-and-gouda-quiche_1"]} {"id": "RECIPE_1808", "question": "What are the key steps to prepare a fun and festive nacho dish for Halloween?", "provenance": [41143], "ground_truth": "Introduction: Vomiting Pumpkin OR How to Serve Nachos at Helloween . Here is an absolute easy and effective way to serve your nachos at helloween. It takes only 15 minutes to prepare this snack.I made a guacamole dip, because it looks perfect as vomit with it's green colour but also any bought dip would work (especially nacho cheese dip) and so the preparation is even faster. Step 1: Supplies. Ingredients needed:- small pumpkin (20 cm diameter)- 4 bags of nachos (I used 4 different tasts)- 3 ripe avocados - 500g sour cream- 3 garlic pieces- 1/2 lemon- salt, pepperSupplies needed:- tray- kitchen knife- exacto knife Step 2: Make the Guacamole . You can skip this step if you have a ready made dip.a.Peel the ripe avocados, remove the core.b.Add the sour cream, juice of 1/2 lemon and the shortened onions.3.Use a fork and stir well and shorten the avocados but not to well, so there remain pieces which let the guacamole look like real vomit :).4.Use salt and pepper to spice your guacamole. Step 3: Carve the Pumpkin. a.Use your kitchen knife to cut off the pumpkins top.b.Use metal stylus to \"draw\" the pumpkins \"face\".c.Use a spoon to hollow out the pumkin.d.Use your exacto knife to cut your pattern.e.The exacto knife only cuts the \"first layer\". f.Cut out teeth.g.Cut out the \"2nd layer\". Step 4: Create Your Scenario . a.Poor a part the guacamole into the pumkin.b.Put the top back on the pumkin.c.Put pumpkin in the middle of the tray.d.Poor the rest of the guacamole in front of the pumpkin.e.Add the nachos on the left and the right of the \"stream\". Step 5: Enjoy. Enjoy to serve your guests some vomit to taste. Perfect for helloween :))", "images_list": ["vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_0", "vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_1", "vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_2", "vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_3", "vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_4"]} {"id": "RECIPE_1809", "question": "What are the steps to make guacamole for 'Vomiting Pumpkin OR How to Serve Nachos at Helloween'?", "provenance": [41143], "ground_truth": "To make guacamole for 'Vomiting Pumpkin OR How to Serve Nachos at Helloween,' you need to peel the ripe avocados, remove the core, add sour cream and the juice of 1/2 lemon along with shortened onions, stir well while leaving some avocado pieces for texture, and season with salt and pepper.", "images_list": ["vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_2"]} {"id": "RECIPE_1810", "question": "What\u2019s the best way to create a delicious rashmalai dessert from scratch?", "provenance": [41144], "ground_truth": "Introduction: Rashmalai (Dessert). This is a fun dessert recipe. Why? Because... it's a 3 in 1 dessert! Rashmalai is a popular sweet dish in the South Asian countries. To make Rashmalai you have to make Rashgolla, which is also a very popular sweet dish. To make Rashgolla you will need to make 'Chaana' (curdled milk), which is also served as dessert in various forms. Chaana is used to make a number of sweet dishes such as- rashgolla, rashmalai, shandesh, chomchom etc (these are popular sweet dishes in South Asian countries). Anyways, it takes a while (10-15 hours!) to prepare this dessert and it's worth the waiting so give it a try. Step 1: Ingredients. To make Rashamalai you will have to make curdled milk, then rashgolla and finally rashmalai. Ingredients of each recipe has been listed below.Curdled milk:Fresh milk - 1 liter, White vinegar - 4 tbsp, Water - 4 tbsp.Rashgolla:Sugar - 1 cup, Cardamom - 2-3, All purpose flour - 1 tbsp.Rashmalai:Fresh milk - 0.5 liter, Sugar - 1 tbsp. Step 2: Curdled Milk (Chaana). Add 1 liter milk in a pot and mix 4 tbsp of white vinegar with 4 tbsp of water in a cup.Heat milk and bring to boil.As soon as the milk starts to boil add the white vinegar-water mixture to the milk and take the milk off from the cooker. In just a few seconds the milk will become curdled. Wait for 5 minutes.Use a filter spoon to filter the curdled milk from the water,Try to filter as much water as possible.Keep the curdled milk in a dry place for 2-3 hours. Step 3: Making Curdled Milk Balls. Add 1 tbsp of all purpose flour, 1 tbsp of sugar and 0.25 tsp of cardamom powder to the curdled milk (chaana).Mix and knead them really well.Make equally sized balls (the size of the balls depend on your choice). I made 20.Place the curdled milk balls on a flat plate while preparing the sugar syrup. Step 4: Making Rashgolla. Add 2.5 cups of water and 1 cup of sugar in a sauce pan,Heat the sugar and water until the sugar is dissolved and bring to boil,As soon as the sugar syrup starts boiling bring heat to low.Pour the curdled milk balls into the sugar syrup one by one carefully,Keep them on low heat for 8-10 minutes (not more than 10 minutes),Now, take the sauce pan off from heat and cool them. Keep them in the sugar syrup for an hour.The chaana balls are kept in the sugar syrup if you want to serve them as Rashgolla but since we're making Rashmalai we'll filter the syrup from the chaana balls and keep them in a dry place while preparing the malai. Step 5: Making the Malai. Add 0.5 liter fresh milk and 1 tbsp sugar in a sauce pan,Heat milk in medium heat,Stir frequently until the milk is really thick and creamy. This will take about 15-20 minutes. Step 6: Making Rashmalai (Finally!). Cut cashew nuts and raisins into small pieces,Add the malai into the chaana balls with a round soup spoon until all the balls are covered with malai.Keep them in the refrigerator and take them out after an hour.Sprinkle the cashew nut and raisin slices over the Rashmalai and serve. You'll love this dessert, it's sweet, creamy and delicious! Enjoy :)", "images_list": ["rashmalai-dessert_0", "rashmalai-dessert_2", "rashmalai-dessert_3", "rashmalai-dessert_4", "rashmalai-dessert_5", "rashmalai-dessert_6"]} {"id": "RECIPE_1811", "question": "What ingredients do I need to prepare the malai for 'Rashmalai (Dessert),' and how long should I cook it until it becomes thick and creamy?", "provenance": [41144], "ground_truth": "To prepare the malai for 'Rashmalai (Dessert),' you need 0.5 liter of fresh milk and 1 tablespoon of sugar. Cook it for about 15-20 minutes until the milk is really thick and creamy.", "images_list": ["rashmalai-dessert_5"]} {"id": "RECIPE_1812", "question": "What ingredients do I need to make 'Mothman Pancake'?", "provenance": [41145], "ground_truth": "To make 'Mothman Pancake,' you will need 1 1/2 cups of flour, 1 1/2 cups of milk, 1/2 tablespoon of vanilla, 1 tablespoon of baking powder, 1 egg, and 1 tablespoon of sugar.", "images_list": ["mothman-pancake_9"]} {"id": "RECIPE_1813", "question": "How do you create the 'hard-boiled egg' component for 'Jello Salad' using Jello?", "provenance": [41146], "ground_truth": "To create the 'hard-boiled egg' component for 'Jello Salad,' use plain gelatin or jel mixed with cream for color, pour it into a small, egg-sized bowl, allow it to partially set, then place a slightly smaller bowl inside before pouring in yellow Jello. Let it fully set before removing and slicing.", "images_list": ["jello-salad_3"]} {"id": "RECIPE_1814", "question": "What are the steps to prepare the Vegetable Shapes Patty for the recipe '10 Easy Snacks for Toddler & Family (1 Snack for ALL)'?", "provenance": [41147], "ground_truth": "To prepare the Vegetable Shapes Patty in '10 Easy Snacks for Toddler & Family (1 Snack for ALL),' start by gathering all the ingredients. Preheat the oven to 200 C / 400 F, then mash the boiled potato. Add salt, pepper, and cumin powder, mix in grated carrot and cauliflower, coat with oil, shape the mixture into fun forms like squares or stars, drizzle oil on top, and bake until golden.", "images_list": ["10-easy-snacks-for-toddler-family-1-snack-for-all-_1"]} {"id": "RECIPE_1815", "question": "What\u2019s the best way to prepare a delicious cilantro chili lime brown rice dish with corn?", "provenance": [41148], "ground_truth": "Introduction: Cilantro Chili Lime Brown Rice With Corn. We love Mexican style dishes and have tinkered around with various rice recipes to go along with burritos and tacos and the like, before finally hitting on this quick, clean, and simple version that we absolutely love, and think others will enjoy, too! This is a great summer rice dish, and an easy camping meal or side dish, with canned corn. Step 1: Ingredients. 2 1/2 cups brown rice, cooked according to directions 3 -4 tablespoons lime juice (start with 3)2 tablespoons cilantro1 tablespoon chili powder1/2 cup frozen cornsalt and pepper to tasteOptional: top with diced tomatoes or tomato salsa Step 2: Add Lime Juice. Add 3 tablespoons lime juice, or the juice of two limes, to your cooked rice, and mix thoroughly. (For those of you who love your lime, throw in a 4th tablespoon - our gang maxes out at 3) Step 3: Add Corn. We like adding frozen corn - 1/2 to 3/4 cup - mixing and then putting the whole thing back on the stove, covered, to sort of steam the frozen corn for a few minutes. Step 4: Add Seasonings. Add your chili powder, cilantro and a little salt and pepper to taste. Step 5: Serve Alone or Topped With Tomatoes or Salsa. I love it topped with fresh tomato salsa, but it's also fine as is. You can also throw in a dash of hot sauce.Serve as a side to tacos,burritos, enchiladas or taquitos.", "images_list": ["cilantro-chili-lime-brown-rice-with-corn_0", "cilantro-chili-lime-brown-rice-with-corn_1", "cilantro-chili-lime-brown-rice-with-corn_2", "cilantro-chili-lime-brown-rice-with-corn_3", "cilantro-chili-lime-brown-rice-with-corn_4", "cilantro-chili-lime-brown-rice-with-corn_5"]} {"id": "RECIPE_1816", "question": "How much lime juice should I add to the cooked rice when making 'Cilantro Chili Lime Brown Rice With Corn,' and what can I do if I want a stronger lime flavor?", "provenance": [41148], "ground_truth": "When making 'Cilantro Chili Lime Brown Rice With Corn,' you should add 3 tablespoons of lime juice to the cooked rice. If you want a stronger lime flavor, you can add a 4th tablespoon.", "images_list": ["cilantro-chili-lime-brown-rice-with-corn_2"]} {"id": "RECIPE_1817", "question": "What is the best way to prepare Issy's Ice Tea to enjoy a refreshing drink?", "provenance": [41149], "ground_truth": "Introduction: Issy's Ice Tea. Step 1: Water. Take some water and fill a 1.25 L bottle Step 2: Sugar. Add 3 tea spoons of sugar or sweetener Step 3: Tea Bags. Add two tea bags of any kind Step 4: Shake. Then put them all together shake and leave tea bags for 5 mins Step 5: Finished . Put in a cold place for 15 mins and yum", "images_list": ["issys-ice-tea_0", "issys-ice-tea_1", "issys-ice-tea_2", "issys-ice-tea_3", "issys-ice-tea_4"]} {"id": "RECIPE_1818", "question": "What should you do after adding the tea bags when making 'Issy's Ice Tea,' and how long should the tea bags be left in the mixture?", "provenance": [41149], "ground_truth": "After adding the tea bags to make 'Issy's Ice Tea,' you should shake the mixture and leave the tea bags for 5 minutes.", "images_list": ["issys-ice-tea_4"]} {"id": "RECIPE_1819", "question": "What steps should I take to prepare the chicken for 'Joe's Blackened Chicken Nachos' before cooking?", "provenance": [41150], "ground_truth": "To prepare the chicken for 'Joe's Blackened Chicken Nachos' before cooking, first wash the chicken to remove any materials or chemicals. Then, trim off any fat and tendons. If the chicken breasts are thicker than about 1/2 inch, cut them in half to make thinner pieces. Next, coat the chicken breasts in the spice mix and sprinkle with additional thyme and black pepper.", "images_list": ["joes-blackened-chicken-nachos_3"]} {"id": "RECIPE_1820", "question": "What safety precautions should I take while using degreaser in the gas grill renovation process, and what is the main focus of Step 4?", "provenance": [41151], "ground_truth": "In the gas grill renovation process, it's important to wear safety glasses and follow all safety rules that come with the degreaser. The main focus of Step 4 is to apply degreaser to the underside of the hood and any other greasy parts of the grill.", "images_list": ["gas-grill-renovation_4"]} {"id": "RECIPE_1821", "question": "What\u2019s the best way to whip up a delightful Peanut Butter Cup Frappuccino that captures the essence of those beloved candies?", "provenance": [41152], "ground_truth": "Introduction: Peanut Butter Cup Frappuccino Recipe. With Halloween over, everyone must be enjoying their candy (from trick-or-treating and leftovers). So I thought I'd share a candy-inspired frappuccino recipe. This Peanut Butter Cup Frappuccino emulates these delicious peanut-buttery treats: Reese's Peanut Butter Cup and Reese's Pieces.I've only come across one Starbucks secret recipe version for this, but since Starbucks has limited syrups, it doesn't appear to come out right. That version mixes Toffee Nut and Caramel, but since I found Peanut Butter Torani at the store, I just went with that :) Step 1: Supplies. This recipe is a single serving and makes about the equivalent of a 16oz Grande from Starbucks.Ingredients:2c ice1/4c strong coffee1/2c milk - or half & half or whipping cream1-2 tbsp chocolate sauce - Torani's Chocolate Milano Syrup is also an option3-4 tbsp Peanut Butter Syrup - see note below about using actual Peanut Butter2 tbsp Simple Syrup - more or less to tastePinch of Xantham Gum (optional)I did 1 tbsp chocolate and 3 tbsp peanut butter and at first it seemed a bit weak, but got stronger as the drink melted, so I wanted to put a range in case you want it stronger and/or you want more of one flavor or another. It seems like the chocolate is pretty strong compared to the peanut butter so you probably want less in comparison to get a good balance.ToppingsWhipped toppingChocolate SauceCut up Reese's Peanut Butter CupMashed up Reese's PiecesAlternative Ways to Make ItCaffeine-FreeReplace coffee with milk (or whatever you are using).Peanut Butter VersionYou can try making it with peanut butter instead of the syrup. I have done this before and it works, but it changes the texture of the drink because of the Peanut Butter. My husband preferred it this way and compared it to the texture of a protein shake.Add-insYou could cut up/mash up Reese's peanut butter cups (probably 1 to 3 would do like I did with the Oreos in my Oreo Frappuccino) or Reese's pie es and blend them in with the drink. Probably be similar to using chocolate chips like in my Double Chocolaty Chip Frappuccino.Utensils:Blender - I use a Magic Bullet at home, it's great for making individual drinks though doesn't blend quite as well as the VitamixIce cube trays - small ice cubes make for even easier blendingMeasuring cups and spoonsCups for servingStraws Step 2: Blend. Time to mix up all of your ingredients. If you want to throw any candies in, I would suggest cutting/mashing them up a little first and then throwing them in to blend with everything else. Step 3: Top and Enjoy. Time to top it and enjoy!Here are my suggestions from earlierWhipped toppingChocolate SauceCut up Reese's Peanut Butter CupMashed up Reese's PiecesIf you have any additional suggestions, please share your ideas! Step 4: More Pictures. Just because.", "images_list": ["peanut-butter-cup-frappuccino-recipe_0", "peanut-butter-cup-frappuccino-recipe_1", "peanut-butter-cup-frappuccino-recipe_2", "peanut-butter-cup-frappuccino-recipe_3", "peanut-butter-cup-frappuccino-recipe_4"]} {"id": "RECIPE_1822", "question": "What ingredients should I blend together to make a Peanut Butter Cup Frappuccino, and do you have any tips for adding candies?", "provenance": [41152], "ground_truth": "To make a Peanut Butter Cup Frappuccino, you should blend all of your ingredients together, and if you're adding candies, it's best to cut or mash them up first before blending to mix everything well.", "images_list": ["peanut-butter-cup-frappuccino-recipe_2"]} {"id": "RECIPE_1823", "question": "What\u2019s the process for creating those fun spooky jello worms that look like squirmy treats?", "provenance": [41153], "ground_truth": "Introduction: Spooky Jello Worms. Here\u2019s the premise of these spooky jello worms \u2013 you stuff as many bendy-neck straws that have been straightened out into a container that can hold at least 4 cups of liquid. Pack them in there as tight as can be. Then, pour the jello gently into and over the straws, refrigerate until set, and then delicately squeeze the worms out of the straws.\nTo say these jello worms were an absolute hit with my kids would be the understatement of the year. They went beserk. Shouting \u201cLook, I\u2019m eating a worm! Aaah!\u201d didn\u2019t get old, even after they had inhaled many, many of these squirmy little worms.", "images_list": ["spooky-jello-worms_0"]} {"id": "RECIPE_1824", "question": "What is the process for preparing the straws before making 'Spooky Jello Worms'?", "provenance": [41153], "ground_truth": "To prepare the straws for 'Spooky Jello Worms,' you need to stuff as many bendy-neck straws that have been straightened out into a container that can hold at least 4 cups of liquid, packing them in as tightly as possible.", "images_list": ["spooky-jello-worms_0"]} {"id": "RECIPE_1825", "question": "What is the best way to create a delightful 18-digit blueberry cheesecake pi pie that combines math with dessert?", "provenance": [41154], "ground_truth": "Introduction: 18 Digit Blueberry Cheesecake Pi Pie. This recipe puts the first 18 digits of pi in pie form.\nFinally, math made delicious!\n3 cups Blueberries\n1/4 cup Granulated Sugar\n1/5 cup Brown sugar\n9 Tbs Water\n2 Eggs\n6 oz Pecans\n5 tsp Lemon Juice\n3 Tbs Cornstarch\n5 tsp Vanilla\n8 oz Cream Cheese\n9 inch Pie Crust\n7 dashes Nutmeg\n9 Squares of Chocolate\n3 Tbs Butter\n2/3 cup FlourCheesecake\nBeat granulated sugar and cream cheese.\u00a0 Beat in eggs, half of the vanilla, lemon juice and a tablespoon of flour.Blueberry Filling\nDissolve cornstarch in water and mix with berries and remaining vanilla.Crumble Top\nMix the rest of the flour with the butter, brown sugar and nutmeg.\u00a0 Mix in pecans.Chocolate Drizzle\nMelt chocolate and drizzle over pie.", "images_list": ["18-digit-blueberry-cheesecake-pi-pie_0"]} {"id": "RECIPE_1826", "question": "In preparing the '18 Digit Blueberry Cheesecake Pi Pie,' which ingredients are mixed together to create the cheesecake filling, and what is the order of their incorporation?", "provenance": [41154], "ground_truth": "To prepare the cheesecake filling for the '18 Digit Blueberry Cheesecake Pi Pie,' you begin by beating together the granulated sugar and cream cheese. Next, you add in the eggs, half of the vanilla, lemon juice, and a tablespoon of flour, mixing them until well combined.", "images_list": ["18-digit-blueberry-cheesecake-pi-pie_0"]} {"id": "RECIPE_1827", "question": "What is the best way to assemble delicious caprese skewers for a gathering?", "provenance": [41155], "ground_truth": "Introduction: Caprese Skewers. Caprese skewers are the perfect party food for any occasion. You can't go wrong with tiny tomatoes, basil, and mozzarella balls\u00a0 - it's a salad on a stick!\u00a0 They're so easy to make and fun to eat, you'll be looking for reasons to make them.\u00a0 Why wait for a party?\u00a0 They're a perfect treat to keep the family happy while dinner's on its way. Step 1: Ingredients. All you need are some tiny tomatoes, fresh basil, and little mozzarella balls and fresh basil.\u00a0 If you can't find the little ones, just chop up what you have into bite sized pieces!\nIf you're feeling fancy, you can add a drizzle of extra virgin olive oil and/or balsamic vinegar at the end. Step 2: Preparation. Rinse your tomatoes really well.\u00a0 I also like to rinse and salt the mozzarella, but that's entirely up to you.\nClean your basil, and trim the leaves if necessary. Step 3: Put It on a Stick!. Get yourself some fancy toothpicks and start assembling.\nThere's no wrong way to skewer your caprese, so go wild!\u00a0 It's great to get kids and party guests involved too.\u00a0 Everyone has a great time with caprese skewers!", "images_list": ["caprese-skewers_0", "caprese-skewers_1", "caprese-skewers_2", "caprese-skewers_3"]} {"id": "RECIPE_1828", "question": "What ingredients do I need to prepare 'Caprese Skewers,' and what should I do if I can't find small mozzarella balls?", "provenance": [41155], "ground_truth": "To prepare 'Caprese Skewers,' you need tiny tomatoes, fresh basil, and little mozzarella balls. If small mozzarella balls aren't available, you can chop up what you have into bite-sized pieces.", "images_list": ["caprese-skewers_1"]} {"id": "RECIPE_1829", "question": "What\u2019s the best way to create a delicious homemade pizza from scratch?", "provenance": [41156], "ground_truth": "Introduction: Homemade Pizza Night. Friday night is pizza night at our house. We've found that pizza from scratch isn't that difficult and tastes way better. Try for yourself and see! Step 1: Dry Stuff. To make two 14\" pizzas, measure 1 1/2 cups all purpose flour and 1/2 cup whole wheat flour. I've made with all white flour and it's fine. Stir in 1 Tbs dry yeast and a small handful of flaxseed meal. Step 2: Making the Dough. Measure 1 cup of milk (if you like making cheese, this is an excellent use for whey), and 2 Tbs olive oil. Microwave the milk or whey for 1 minute, add the olive oil to the milk then pour it into the dry mix and stir until combined. Step 3: Knead. Once the dough is combined, spoon it out onto a well floured surface. I do it right on my pizza peel. Knead for 5 minutes working a little flour in if necessary. After five minutes you should have less stress and a nice ball of dough (win-win). Place it in a floured bowl, cover with a clean towel and put in a warm spot for 30-60 minutes. The warm milk makes it rise pretty fast. Step 4: Assembly. After rising, drag a knife through the middle to divide the dough in half. Flour the pizza peel and roll out half the dough. I roll for a bit then pick it up, add flour to the peel and roll a little more. You do not want the dough to stick to the peel. Start heating your oven to 425F with your baking surface in there. It's very important to heat your pizza stone with the oven. I've had stones and tiles, I currently use a cast iron pizza pan made by Lodge and love it. Step 5: Ingredients. At this point it's up to you. The pics show tomato pizza sauce, mozzarella, ham and pineapple. We've done all sorts of pizza toppings. I especially like browsing through leftovers and improvising. Baking time depends on how crispy you like it, I just keep checking until it looks done. In a pinch the whole process can be complete in an hour or less. If you have time, it's great fun to have the kids pitch in and put their own toppings on. We've entertained friends by having toppings out like a buffet and people make personal pizzas. This dough works for grilled pizza also. Enjoy. If you make this crust, let me know how you like it.", "images_list": ["homemade-pizza-night_0", "homemade-pizza-night_1", "homemade-pizza-night_2", "homemade-pizza-night_3", "homemade-pizza-night_4", "homemade-pizza-night_5"]} {"id": "RECIPE_1830", "question": "After combining the ingredients for 'homemade pizza night,' how should I knead the dough, and what is the ideal rising time?", "provenance": [41156], "ground_truth": "After combining the ingredients for 'homemade pizza night,' you should spoon the dough onto a well-floured surface and knead it for 5 minutes. The ideal rising time is between 30 to 60 minutes in a warm spot.", "images_list": ["homemade-pizza-night_3"]} {"id": "RECIPE_1831", "question": "What\u2019s the best way to prepare and enjoy delicious Peruvian alfajores sandwich cookies?", "provenance": [41157], "ground_truth": "Introduction: Alfajores - Peruvian Sandwich Cookies. Alfajores are delicious sandwich cookies common in Peru and Argentina. This Peruvian version features chancaca syrup, a decadently rich concoction made with chancaca, a form of unrefined sugar whose English equivalent is called jaggery. It can also be found in Indian groceries as gur. Chancaca sugar includes many minerals which are normally filtered out of refined sugar, such as potassium, iron, and magnesium. It is dark, rich, and tastes like a combination of brown sugar and molasses.Syrup Ingredients:1/2 cup orange juice1 1/2 cup chancaca sugar1 cup granulated sugar2 cups water1 cinnamon stickCookie Ingredients:2 cups all-purpose flour1 1/2 cups butter (one and a half sticks)4 tbsp confectioner's sugar1/2 tsp vanilla extractHelpful Gear:French rolling pinPastry boardHeavy bottomed stainless steel sauce panSilicone scraperStainless steel food mould/cookie cutterSilpatJellyroll pan Step 1: Prepare Syrup. Chancaca syrup can take some time to make, and I recommended starting well in advance. It needs to be brought to a boil, then simmered to reduce it to about 1/8th it's volume. This should be done at as low a heat as possible to prevent it bubbling over. It should also be stirred frequently.Place the water, cinnamon, chancaca, and sugar in a heavy-bottomed stainless steel sauce pot over medium heat. The chancaca sugar should break up easily during heating. Stir frequently. Bring to a boil. Add orange juice then simmer for up to 30 minutes until thick and syrupy. Allow to cool. Step 2: Prepare Dough. Add the flour, butter, vanilla, and confectioner's sugar to a bowl and mix until a dough forms. Place the dough in a refrigerator for at least 20 minutes. Place dough ball on a well-floured pastry board and proceed to the next step. Step 3: Cut and Bake Cookies. Preheat oven to 350 degrees Fahrenheit. Roll out the dough gently to a thickness of between 1/4 and 1/8 inch depending on your preference. I like my cookies a little thicker at 1/4\", but this will result in fewer cookies (in any event, you are going to have leftover syrup). Cut with your favorite cookie cutter or mould.Bake in a 350 degree Fahrenheit oven for 15-20 minutes until browned. Allow to cool. Step 4: Alfajores, Assemble! :). Spoon syrup onto an upside-down cooke and cover with a rightside-up cookie. Assemble until all cookies have been used. There will be some syrup left over, which is incredible on ice cream, pancakes, and in cheesecake.Enjoy!", "images_list": ["alfajores-peruvian-sandwich-cookies_0", "alfajores-peruvian-sandwich-cookies_1", "alfajores-peruvian-sandwich-cookies_2", "alfajores-peruvian-sandwich-cookies_3", "alfajores-peruvian-sandwich-cookies_4"]} {"id": "RECIPE_1832", "question": "What steps should I follow to prepare the dough for 'Alfajores - Peruvian Sandwich Cookies' before rolling it out?", "provenance": [41157], "ground_truth": "To prepare the dough for 'Alfajores - Peruvian Sandwich Cookies,' mix the flour, butter, vanilla, and confectioner's sugar in a bowl until a dough forms, then refrigerate the dough for at least 20 minutes before rolling it out.", "images_list": ["alfajores-peruvian-sandwich-cookies_2"]} {"id": "RECIPE_1833", "question": "What are the crust ingredients used in 'Occu-pie,' and what does each ingredient symbolize?", "provenance": [41158], "ground_truth": "The crust ingredients used in 'Occu-pie' include 2 cups flour, 3/4 cups vegetable shortening, 1/2 teaspoons salt, 5 tablespoons tonic water, 2 tablespoons honey, 1 teaspoon cinnamon, 3 tablespoons cashew nuts, and 1/2 teaspoon baking powder. Each ingredient symbolizes something specific: cashews represent the nuts in Occu-pie; flour signifies bulk without nutrition; baking powder reflects how substance can appear larger than it is; honey relates to hive mentality; tonic water signifies bitterness; vegetable shortening represents greasiness; cinnamon improves palatability; and salt is added as a charitable act.", "images_list": ["occu-pie_3"]} {"id": "RECIPE_1834", "question": "For making 'Crispy Ground Beef Tacos,' how can I test if the vegetable oil is ready for frying the tortillas?", "provenance": [41159], "ground_truth": "To make 'Crispy Ground Beef Tacos,' you can test if the vegetable oil is ready for frying by putting a small dash of water from your finger into the oil; if it starts popping, then the oil is ready.", "images_list": ["cripsy-ground-beef-tacos-recipe_4"]} {"id": "RECIPE_1835", "question": "What should I do with the dressing ingredients for the 'Sweet Curry Summer Rice Salad'?", "provenance": [41160], "ground_truth": "For the 'Sweet Curry Summer Rice Salad,' you should add all dressing ingredients to a jar or container with a lid, then cover it and shake well to mix everything. After that, set it aside until needed.", "images_list": ["sweet-curry-summer-rice-salad-recipe_2"]} {"id": "RECIPE_1836", "question": "What\u2019s the best way to prepare Dad's Clam Dip for a delightful snack?", "provenance": [41161], "ground_truth": "Introduction: Dad's Clam Dip. Growing up my dad would make clam dip.I remember him making it in a large, green glass bowl. There was never enough. With his passing in 2012 I won't be enjoying his dip anymore. This is the same recipe, but IMO it's not the same unless dad makes it. Step 1: What You Need. 2 cans clams (one minced, one chopped)1 cottage cheese, Small Curd1 Block Philadelphia cream cheese (should be Philadelphia if possible)Onion powder (or onion salt.) To taste.Garlic powder (or garlic salt) To taste.milk (just a couple of teaspoons)Ripple potato chips. Step 2: Mix. Combine all ingredients.You will only need a splash of milk and a little garlic and onion powder. Step 3: Let Rest and Enjoy. Cover and place in fridge for at least 2 hours. Overnight is best.Serve with ripple chips.", "images_list": ["dads-clam-dip_0", "dads-clam-dip_1", "dads-clam-dip_2"]} {"id": "RECIPE_1837", "question": "For making 'Dad's Clam Dip,' what ingredients do I need to combine in Step 1, and what specific measurements should I use for the milk and seasonings?", "provenance": [41161], "ground_truth": "To make 'Dad's Clam Dip,' you need to combine 2 cans of clams (one minced and one chopped), 1 small curd cottage cheese, 1 block of Philadelphia cream cheese, onion powder, garlic powder, and a couple of teaspoons of milk. The garlic powder and onion powder should be adjusted to your personal taste.", "images_list": ["dads-clam-dip_1"]} {"id": "RECIPE_1838", "question": "What is the best way to prepare a delicious BBQ Chicken Cornbread Pie?", "provenance": [41162], "ground_truth": "Introduction: Making BBQ Chicken Cornbread Pie. Welcome to the page where you will be learning how to create a savory pie that will melt in your mouth. Step 1: . Preheat oven to 400 degrees and grease a 9 inch pie pan. Set aside Step 2: Making the Cornbread. In a medium bowl combine the Jiffy mix, egg, butter, and milk. Fold in corn and pour the mixture in the prepared pie pan and bake for 15 minutes or until golden brown. Step 3: Preparing the Chicken. In a medium skillet on medium high add the olive oil, onions, and green pepper and cook until soft. Add the chicken and garlic and saute until chicken is browned. Season with salt, pepper, chili powder, cumin, and hot sauce and cook for 5 minutes. Step 4: . Add tomato sauce, Worcestershire sauce and brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened about 5-7 minutes. Step 5: Putting the Pie Together. Cover the cornbread with the chicken mixture and sprinkle lots of cheese on top. Turn the oven on high and put the pie in the oven for about 3 minutes or until cheese is completely melted. Step 6: The Last Touches to Your Pie. Cool pie for 5 minutes and enjoy your BBQ Chicken Cornbread Pie", "images_list": ["making-bbq-chicken-cornbread-pie_0", "making-bbq-chicken-cornbread-pie_2", "making-bbq-chicken-cornbread-pie_3", "making-bbq-chicken-cornbread-pie_5", "making-bbq-chicken-cornbread-pie_6"]} {"id": "RECIPE_1839", "question": "What ingredients are used to prepare the cornbread for the 'BBQ Chicken Cornbread Pie,' and how long should it be baked?", "provenance": [41162], "ground_truth": "The ingredients used to prepare the cornbread for the 'BBQ Chicken Cornbread Pie' are Jiffy mix, egg, butter, and milk. It should be baked for 15 minutes or until it is golden brown.", "images_list": ["making-bbq-chicken-cornbread-pie_2"]} {"id": "RECIPE_1840", "question": "What is the overall process for creating a delightful homemade vanilla cake with cream cheese icing?", "provenance": [41163], "ground_truth": "Introduction: Grandma's HOMEMADE VANILLA CAKE WITH CREAM CHEESE ICING. 1. Soften 2 sticks butter1 3/4 c. sugar3 c. flour2 tsp. baking powder4 eggs (separate)1 tsp. vanilla1 1/2 c. milka small pinch of cinnamon 2.Beat yolks, sugar and butter and cinnamon3. Add flour, milk, baking powder and vanilla.4. Beat egg whites slightly. Add pinch of salt.5. Turn into other bowl. Mix.6. Pour mix in flour and greased square aluminum pan. 7. Bake in a preheated 350\u00b0F oven until done, 40-50 minutes.CREAM CHEESE ICING: 8. 1 stick butter, softened1 (8 oz.) pkg. cream cheese, softened1 (1 lb.) box (2 c.) powdered sugar1 tsp. vanilla9. Beat cheese and butter and gradually add powdered sugar. Add vanilla and food coloring, if desired.", "images_list": ["grandmas-homemade-vanilla-cake-with-cream-cheese-i_0"]} {"id": "RECIPE_1841", "question": "What is the next step after beating the yolks, sugar, butter, and cinnamon in Grandma's Homemade Vanilla Cake with Cream Cheese Icing?", "provenance": [41163], "ground_truth": "After beating the yolks, sugar, butter, and cinnamon in Grandma's Homemade Vanilla Cake with Cream Cheese Icing, the next step is to add flour, milk, baking powder, and vanilla.", "images_list": ["grandmas-homemade-vanilla-cake-with-cream-cheese-i_0"]} {"id": "RECIPE_1842", "question": "What types of lettuce can I include in the 'Everything & the Kitchen Sink' Salad, and how much should I use?", "provenance": [41164], "ground_truth": "In the 'Everything & the Kitchen Sink' Salad, you can use a mix of various lettuce types including butter lettuce, red, endive, wild, iceberg, romaine, spinach, mignonette, oakleaf, red coral, radicchio, cos, rocket, watercress, chicory, etc. Use as much as you'd like.", "images_list": ["everything-the-kitchen-sink-salad_1"]} {"id": "RECIPE_1843", "question": "What are the best techniques for crafting a delicious adult slush that\u2019s perfect for summer gatherings?", "provenance": [41165], "ground_truth": "Introduction: Adult Slush. These days there are lots of alcohol frozen drink pouches onthe market. These are great for a tasty cool treat in summer, but you can\u2019t recycle the container. Here is an idea to make a frozen drink using small bottles that you would otherwise toss in the recycling bin. Step 1: . You will need:A quantity of small plastic bottles Recipe ingredients (recipe at end)4 Quart saucepanFunnelMeasuring cup with pouring lipStrawsThe number of bottles you will need depends on the size of the bottles you saved from the recycler and whether or not you are going to add soda to the bottle when serving. I ended up using 12 (10 oz) plastic water bottles. I don\u2019t recommend glass bottles because of the danger of the bottle shattering if filled too full. (The plastic bottle will also shatter if filled too full, but I\u2019d rather deal with plastic shards if I make a mistake than glass shards.) Step 2: . Bring the water and sugar to a boil in the saucepan. Add the concentrates and mix well. Turn off the heat once the sugar has dissolved. Once the liquid is cool enough to handle. (You should be able to stick your finger in the liquid without saying bad words), add the alcohol. I know the picture shows me just dumping in the bottle, but I was just kidding, measure it. Too much alcohol and it won\u2019t freeze properly, too little and it will take forever to thaw. Step 3: . After you add the rum and brandy, use a pitcher or measuring cup with a pour spout and funnel to fill bottles about \u00bd to 2/3 full. Place in freezer. (Man, I need to defrost that thing) Take out of the freezer about 10 to 15 minutes before serving. Stick in a straw and add soda if you like (at most of the parties I attended, parents drank the straight slush and the kids finished off the soda). If you are taking these to a friend\u2019s party, toss them in a cooler and they should be fine when you arrive. The recipe mentions a variation with alcohol soaked fruit. This would be fine if you are using wide mouthed bottles, but I wouldn\u2019t recommend it if the bottles you are using have a small opening. Step 4: . I adapted this recipe from one I found years ago in one of those supermarket recipe booklets that you find by the checkout.Slush3 cups water\u00be cup sugar36 oz frozen drink concentrate, your choice of flavors1 pint Rum1 pint BrandyLemon Lime SodaBring water and sugar to a boil (3 minutes). Thaw concentrates and mix with water in a non-metal 1 gallon container with a wide rim (I like a Thermos water jug). Add rum and brandy. Freeze at least 12 hours. Thaw 15 minutes before serving. Mix in glass with lemon lime drink.Variation: I like to soak fruit in alcohol and add it to the container when partially frozen. If you add it too soon, it will just sink down to the bottom. Step 5: . Time to enjoy!!", "images_list": ["adult-slush_0", "adult-slush_1", "adult-slush_2", "adult-slush_3", "adult-slush_4", "adult-slush_5"]} {"id": "RECIPE_1844", "question": "In the preparation of 'Adult Slush,' what steps should I follow to combine the ingredients, and why should I measure the alcohol?", "provenance": [41165], "ground_truth": "To prepare 'Adult Slush,' you should bring water and sugar to a boil, then add the concentrates and mix well. After the sugar has dissolved and the liquid is cool enough to handle, measure the alcohol before adding it to ensure proper freezing. It's important to get the measurement right since too much alcohol will prevent it from freezing properly, while too little will delay thawing.", "images_list": ["adult-slush_2"]} {"id": "RECIPE_1845", "question": "What\u2019s the best way to whip up a batch of delicious lemon sugar cookies that fill your kitchen with a fresh aroma?", "provenance": [41166], "ground_truth": "Introduction: Lemon Sugar Cookies. These cookies are as delicious as they are easy and quick to make. Baking them fills your kitchen with lemony freshness.You will need:500g flour400g sugar80g butter2 eggs2 egg yolks the zest of 2 lemons. Step 1: Mixing. Mix together the butter, eggs, yolks, and lemon zest an stir until everything is properly mixed. Add in the sugar, stirring the mixture until the sugar dissolves. Pour in the flour and knead it by hand or in a mixer until the dough is evenly mixed and doesn't stick to the sides of your bowl. Step 2: Forming. Lay out the dough on a greased pan so that they are 1/4 of an inch think and 2 inches in diameter. Lay them out so that there is about 2 inches between them. Step 3: Baking. In an oven preheated to 175 degrees (C), bake the cookies for 15 minutes. Step 4: Serving. After the cookies have finished baking, take them out of the oven and let them cool for an hour. Then you can serve them on your favorite platter.", "images_list": ["lemon-sugar-cookies_1", "lemon-sugar-cookies_2", "lemon-sugar-cookies_3", "lemon-sugar-cookies_4"]} {"id": "RECIPE_1846", "question": "After baking 'Lemon Sugar Cookies,' how long should you let them cool before serving, and how should they be presented?", "provenance": [41166], "ground_truth": "After baking 'Lemon Sugar Cookies,' you should let them cool for an hour before serving them on your favorite platter.", "images_list": ["lemon-sugar-cookies_4"]} {"id": "RECIPE_1847", "question": "In the 'Bundt Cake of Barad-Dur,' how were two different types of black spray paint applied to the tower, and what was the purpose behind this technique?", "provenance": [41167], "ground_truth": "In the 'Bundt Cake of Barad-Dur,' the tower was base-coated with gloss black spray paint and then dusted with flat black to enhance its textures and contours. This method was employed using advanced prop-making techniques developed over years in theatre.", "images_list": ["the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_6"]} {"id": "RECIPE_1848", "question": "What are the steps involved in creating a delicious light and easy plum tart?", "provenance": [41168], "ground_truth": "Introduction: Light & Easy Plum Tart. This mouth-watering Plum Tart with Ricotta Cheese and Greek Yogurt is the right treat for your afternoon cuppa! If you love juicy plums, then this tart is for you!Read more ...Enjoy our easy recipes!Visit our new website: www.happyfoodstube.comSo lets get baking! Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=Jxz05AB1CcE Step 2: Ingredients:. 400 g (14 oz) Plums (3-4 large ones)100 g (3.5 oz) Ricotta Cheese100 g (3.5 oz) Greek Yogurt160 g (5.6 oz) Plain Flour100 g (3.5 oz) Caster Sugar60 g (2.10 oz) Unsalted Butter1 Teaspoon Cinnamon2 Medium Eggs2 Teaspoons Baking Powder2 Tablespoons Icing Sugar (optional) Step 3: Directions:. 1. Cream the butter (soften at room temperature) with sugar for about 5 minutes.2. Add eggs, one at a time and beat with an electric mixer until fluffy.3. Throw in ricotta and Greek yogurt and mix again.4. Sift in the flour mixed with baking powder and cinnamon. Fold these in with a wooden spoon until all ingredients are well combined.5. Now wash the plums, cut them in half and remove pits.6. If using a silicone cake pan, place this onto a baking tray and pour the mixture in the pan. If using other type of cake pan, line this with baking paper (if you don\u2019t know how to line cake pans, have a look at our video). Spread the mixture around evenly. Top with plums.7. Bake in a preheated oven at 180 C/350 F for 40 minutes or until an inserted skewer comes out clean.8. Once ready, take it out and let it cool completely before sprinkling with some icing sugar.9. Enjoy! Step 4: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["light-easy-plum-tart_0", "light-easy-plum-tart_2", "light-easy-plum-tart_3"]} {"id": "RECIPE_1849", "question": "How can I get the recipe?", "provenance": [41168], "ground_truth": "Watch the video to get the recipe.", "images_list": []} {"id": "RECIPE_1850", "question": "For making 'How to Make Easy 2 Ingredient White Chocolate Mousse,' how do you prepare the white chocolate curls, and what should you do with the baking tray?", "provenance": [41169], "ground_truth": "To prepare the white chocolate curls for 'How to Make Easy 2 Ingredient White Chocolate Mousse,' first, chill a baking tray in the fridge or freezer until it's cold to the touch. Then, break 30g of white chocolate into a small bowl and melt it in the microwave. Once melted, pour the chocolate onto the chilled tray and spread it out evenly. Allow it to set before scraping into curls.", "images_list": ["how-to-make-easy-2-ingredient-white-chocolate-mous_1"]} {"id": "RECIPE_1851", "question": "What\u2019s the best approach to create delicious chicken doner kebabs at home?", "provenance": [41170], "ground_truth": "Introduction: Chicken Doner Kebab at Home!. This is a great recipe that you can do a lot of prep before your guests arrive, and when it is set-up to cook it's pretty much hands-free until time to serve (so you can enjoy a few drinks).Not only is this a fun recipe it's also easy to make, cheap and pretty healthy if you don't overdue the condiments.Check out the step-by-step guide or view our videorecipe (next page)! Step 1: VIDEO RECIPE. Check the full Video recipe out here!.Click on the next page for the written step-by-step guide. Step 2: Ingredients:. Main Ingredients6-8 Chicken Thighs6 Cloves of Garlic200g Natural YoghurtOlive Oil & Sea SaltZest and Juice of Half a LemonSpices:2 Tsp of dried oregano1 Tsp of smoked paprika1 Tsp of sweet paprika1/2 Tsp of cinnamon 1/2 Tsp of coarse black pepperChoice of Salad (we used iceberg lettuce, sliced tomato and red onion) with Pitta Bread to serve Step 3: Step 1: Marinade. Peel Garlic and place in Pestle & MortarAdd Two pinches of sea salt and grind to a thick pasteAdd Generous glug of olive oil and continue to stir until mixed in.Then add Spice mix and stir in until combined.Transfer to a larger bowl and stir in the natural yoghurt along with lemon zest/juice Stir until mixture is fully combinedTake Chicken out of 'fridge and cover with the spicy yoghurt mixCover with film, place in refrigerator and leave for minimum 2 hours, ideally over night. Step 4: Step 2: Adding Chicken to Rotisserie . Take your rotisserie skewer and slide in place one of the Meat clamps.Take you first piece of marinaded chicken thigh and slide it down onto the meat clampRepeat this for each piece of chicken until you have a stack (if held vertically) of chicken thighsMake sure the chicken is on tightly and the weight is evenly distributed so it rotates properly when cookingSet up your BBQ (Gas or charcoal) to cook and take the rotisserie skewer outside to cook (you can cook inside under the grill, but you have to turn the meat periodically yourself. Step 5: Step 3: Cooking. With the coals lit / gas burners on, attach your rotisserie and switch on. The chicken will immediately start to cook. You will need internal temps of 75C / 165F for the chicken to be cooked (a handheld thermometer will be perfect to check for this). Once achieved, stop the rotation and taking a sharp knife, slice off some chicken into a dish placed below. You can do this periodically as it is cooking to make kebabs as you go, or once you're happy the chicken is thoroughly cooked, take it off the grill (leaving to cool slightly), then slide off the chicken into a dish and slice it up nice and thin. Step 6: Step 4: Serving. Using the same grill heat, warm up some pittas until they expand and slice them open at one of the longer ends so they open like an envelope.Depending on your preference, add the chicken or salad first then top up with the other filling until the kebab is nice and full.Top with hot sauce, mint yoghurt or whatever you like best.Serve and Enjoy! Step 7: Watch Again!. Unsure of any of the steps or just want to see the recipe cooked before you, check out the video link here:If you like what you see please Subscribe to my FOOD-D Youtube channel:Click the Link: https://www.youtube.com/channel/UCqgczHKfzsZzyQP67EqFUGQ", "images_list": ["chicken-doner-kebab-at-home_0", "chicken-doner-kebab-at-home_2", "chicken-doner-kebab-at-home_3", "chicken-doner-kebab-at-home_4", "chicken-doner-kebab-at-home_5", "chicken-doner-kebab-at-home_6"]} {"id": "RECIPE_1852", "question": "How can I get the written step-by-step guide?", "provenance": [41170], "ground_truth": "Click on the next page to get the written step-by-step guide", "images_list": []} {"id": "RECIPE_1853", "question": "What\u2019s the best way to create delicious mushroom wontons for a party?", "provenance": [41171], "ground_truth": "Introduction: Mushroom Wontons. This recipe is one of my favorites. They taste delicious and are perfect for parties. Also, they are pretty easy to make. This recipe makes about 30 wontons. Step 1: Ingredients. Ingredients:\nWonton Wrappers\n12 oz Cremini Mushrooms chopped\n3 Shallots\n1/2 cup Marsala Wine\n1 tbs Cream Cheese\n1 oz parmesan\u00a0\nEnough canola oil to cover a pan about a 1/4 of an inch\nMaterials:\nFood Processor\n2 pans\nmeasuring cups Step 2: Cooking the Mushrooms. To cook the mushrooms, cover the bottom of the pan in a very thin layer of canola oil. Allow the oil to heat for 1 to 3 minutes. Then add your mushrooms to the oil and allow to simmer for 5-6 minutes, stirring often. Next, add the shallots and a little salt. Cook for about 1 minute and then add the half cup of wine. Let the mixture simmer for 4 minutes. Sorry that I forget to take pictures during this step. Step 3: Food Proccesor. Pur the mixture into the food processor and leave it on for about 30 second or until fairly smooth. It should be a little thicker than baby food but not a lot thicker. Next, add the parmesan and cream cheese. Turn on the food processor for about 10 more seconds. Remove from processor and pour into a small bowl. Step 4: Creating the Wontons. Get the wanton wrappers, your mushroom mixture, and a little bowl of water. Place a small spoonful of the mushroom mixture \u00a0in the middle of the wanton wrapper. Dunk your finger in the water and spread it around the outside of the wanton. Fold the wrapper in half to make a triangle. Set aside and repeat this step until you have made all of your wantons. Step 5: Frying. Fill a large pan with about 1/4 of an inch of canola oil. Place about 5-6 wontons in the hot oil. Leave on 1 side for about 3 minutes or unti light brown. Flip and fry on the next side for about a minute and a half. Repeat until all of the wontons have been fried. Allow them to cool for a few minutes Before eating. Serve and enjoy.", "images_list": ["mushroom-wontons_0", "mushroom-wontons_1", "mushroom-wontons_2", "mushroom-wontons_3", "mushroom-wontons_4", "mushroom-wontons_5"]} {"id": "RECIPE_1854", "question": "What is the procedure for cooking the mushrooms when making 'Mushroom Wontons,' including the order of ingredients and their cooking times?", "provenance": [41171], "ground_truth": "To cook the mushrooms for 'Mushroom Wontons,' start by covering the bottom of a pan with a very thin layer of canola oil and heat it for 1 to 3 minutes. Then, add the chopped cremini mushrooms and let them simmer for 5 to 6 minutes, stirring often. After that, add shallots and a little salt, cooking for about 1 minute. Finally, pour in 1/2 cup of Marsala wine and allow the mixture to simmer for 4 minutes.", "images_list": ["mushroom-wontons_2"]} {"id": "RECIPE_1855", "question": "What is the recommended temperature for the water when adding it to the mixer in the 'Tea Bread' recipe?", "provenance": [41172], "ground_truth": "In the 'Tea Bread' recipe, the recommended temperature for the water when adding it to the mixer is warm-hot.", "images_list": ["tea-bread_4"]} {"id": "RECIPE_1856", "question": "What\u2019s the best way to create refreshing lemon-raspberry yogurt pops and cups for a sunny day?", "provenance": [41173], "ground_truth": "Introduction: Lemon-Raspberry Yogurt Pops and Cups. A delicious treat on a sunny day, you can make delicious and colorful yogurt popsicles or frozen yogurt from three simple ingredients!\n-Vanilla yogurt\n-1 lemon\n-6 oz. raspberries (or another type of berry)\nSqueeze the lemon into a blender. Add the entire 32 ounces of yogurt. Blend!\nSave out some of the raspberries for decoration purposes. I put two in the bottom of each of my popsicle molds.\nPour out most of the yogurt mix. Leave just enough to cover the raspberries. Blend!\nPour alternating layers of raspberry and non-raspberry yogurt mixes into the popsicle molds. Freeze!\nTo make the frozen yogurt cups, use silicone cupcake molds, pour a thin layer of raspberry on the bottom, then pour the white yogurt from one side. It makes this delightful half-moon! Garnish with a raspberry before freezing.", "images_list": ["lemon-raspberry-yogurt-pops-and-cups_0"]} {"id": "RECIPE_1857", "question": "When making 'Lemon-Raspberry Yogurt Pops and Cups,' what should you do right after you squeeze the lemon into the blender?", "provenance": [41173], "ground_truth": "After squeezing the lemon into the blender, you should add the entire 32 ounces of yogurt and blend the mixture until smooth.", "images_list": ["lemon-raspberry-yogurt-pops-and-cups_0"]} {"id": "RECIPE_1858", "question": "How should I prepare the cupcake tins for making 'Cupcake Ice Cream Cones' to ensure the cones remain upright during baking?", "provenance": [41174], "ground_truth": "To prepare the cupcake tins for making 'Cupcake Ice Cream Cones,' you should take some tin foil, roll it around your hand to form a circle, and place it in the cupcake tins. This technique ensures that the cones stay upright while baking.", "images_list": ["cupcake-ice-cream-cones_5"]} {"id": "RECIPE_1859", "question": "What are the essential steps to prepare a delicious Karonde ka Achar or Natal Plum pickle?", "provenance": [41175], "ground_truth": "Introduction: Karonde Ka Achar / Natal Plum Pickle. Karonde ka Achaar is a very simple but interesting and a unique pickle which tastes awesome. Karonde or Natal Plum pickle is quick to make as it gets ready to eat in just 2-3 days. Karonda is very easily available in market especially in summer season.Ingredients:Karonda - 100 gms Cumin seeds/ Zeera - 1 tsp Carom seeds/ Ajwain - 1 tsp Salt - tsp Asfoetida/ Hing powder - 1/2 tsp Methi dana - 1 tsp Mustard seeds/ Rai - 1 tsp Mustard oil - 1/2 cup Step 1: Method. For method, watch the video ", "images_list": ["karonde-ka-achar-natal-plum-pickle_0"]} {"id": "RECIPE_1860", "question": "How can I get the method?", "provenance": [41175], "ground_truth": "Watch the video to get the method.", "images_list": []} {"id": "RECIPE_1861", "question": "What should you do to the cucumbers before packing them for making 'Super Easy Kosher Dill Pickles'?", "provenance": [41176], "ground_truth": "Before packing them for making 'Super Easy Kosher Dill Pickles,' the cucumbers should be washed and scrubbed lightly.", "images_list": ["super-easy-kosher-dill-pickles_3"]} {"id": "RECIPE_1862", "question": "What are the key steps involved in dismantling a whole chicken at home for optimal use?", "provenance": [41177], "ground_truth": "Introduction: Dismantle a Chicken. As a recovering vegetarian, I am always learning all sorts of new meat related skills. Most people probably already know how to do this, but I had to look it up, so I figured there would be other meat newbies like me who could use the instructable.\nI started buying whole chickens and dismantling them myself to save some money. The more slices a butcher does for you, the more money you pay. Not only do you get more meat for your buck, but you can use the valuable bones for making your own chicken stock. So here is how to take apart a whole chicken, neatly, in about 5 minutes.\nI am doing two at a time here so don't be confused when you suddenly see 4 chicken wings. It's not a mutant chicken, they were just on sale!Hardware:\n- 1 very sharp chef's or boning knife\n- Clean cutting board\n- Bowl or ziplock bag for the meatSoftware:\n- 1 whole chickenMethod:\nSeparate the wings. Cut in half, and remove the tips.\nRemove the legs by slicing between body and thigh, popping the hip bone, and removing it.\nSeparate thigh from drumstick by cutting cleanly through the middle joint.\nRemove the breasts by slicing them off of breast bone.\nCut carcass in half and use for soup stock! Step 1: The Wings. With the chicken breast side down, hold up the wing and make a slice just underneath it to reveal the joint. Slice cleanly through the joint. Repeat with the other wing.\nIf you're cooking the wing, you can remove the nubbin. There's very little to eat on it and they usually burn anyway. I set mine aside for making soup stock later.\nIf you'd like, separate the wing into 2 sections by cutting clean through the joint at the elbow. Step 2: The Legs. To remove the legs, flip the chicken over so it's breast side up.\nPull the leg away from the body and slice through the skin between the body and both sides of the thigh.\nBend the whole leg firmly away from the body until you see the ball of the thigh bone pops from the hip socket.\u00a0 Cut between the ball and the socket to separate the leg.\nRepeat with the other leg.\nYou can separate the thigh and drumstick by cutting firmly through the joint between the drumstick and the thigh. Step 3: The Breast. There's a few ways to do the breast, but I like to keep from slicing through the bones as much as possible.\nI bring my knife to the side of the beast, where you can see it connects with the breastbone.\nSlice along the bone cleanly, following the shape of the breast. As you come to the middle, stop.\nBring your knife up over the breast, and slice along the middle to separate the breast.\nThis saves having to much around with cutting through the rib cage and connective tissues, but it does run the risk of leaving more meat on the bone. Repeat on the other side. Step 4: The Rest. There, you now have a whole chicken separated neatly into wings, thighs, drumstick and breasts.\nNow you have cleaned the meat from the bones, you also have a chicken carcass left over.\nYou can toss it in the garbage (sacrilege!), cut it in half and use it to make soup stock, freeze it for later, or voodoo up yourself an army of walking chicken skeletons. ", "images_list": ["dismantle-a-chicken_0", "dismantle-a-chicken_1", "dismantle-a-chicken_2", "dismantle-a-chicken_3", "dismantle-a-chicken_4"]} {"id": "RECIPE_1863", "question": "How do you properly separate the legs from the body when dismantling a chicken?", "provenance": [41177], "ground_truth": "To separate the legs from the chicken, first flip it over so it's breast side up. Pull the leg away from the body and slice through the skin between the body and the thigh. Then bend the leg firmly away until you hear the ball of the thigh bone pop from the hip socket, and cut between the ball and the socket to completely remove the leg.", "images_list": ["dismantle-a-chicken_2"]} {"id": "RECIPE_1864", "question": "What steps should I follow to prepare the peaches for making 'Pie Pops'?", "provenance": [41178], "ground_truth": "To prepare the peaches for making 'Pie Pops,' first bring a pot of water to a boil. Then, add the peaches and boil them for 5 minutes. After that, remove the peaches with a slotted spoon and immerse them immediately in ice water to cool and facilitate peeling.", "images_list": ["pie-pops_2"]} {"id": "RECIPE_1865", "question": "What should you do with the chocolate before adding it to the other ingredients in the 'chocoladetaart' recipe?", "provenance": [41179], "ground_truth": "Before adding the chocolate to the other ingredients in the 'chocoladetaart' recipe, you should melt it with a bit of water.", "images_list": ["chocoladetaart_2"]} {"id": "RECIPE_1866", "question": "What\u2019s the best way to create a delightful white chocolate martini for the holidays?", "provenance": [41180], "ground_truth": "Introduction: White Chocolate Martini - the Perfect Holiday Indulgence. What's more indulgent than a chocolate martini? A white chocolate martini with shaved chocolate toppings, blended with touch of ice cream. This one is sinfully delicious \"dessert-in-a-glass.\"Ingredients:\n\u2022 \u00bd ounce Godiva white chocolate liqueur\n\u2022 1 ounce Vanilla vodka\n\u2022 \u00bd ounce White cr\u00e8me de cacao\n\u2022 2 ounces Vanilla ice cream base\n\u2022 crushed ice\u00a0Directions:\nBlend these ingredients in a blender and pour into a 10\u2013ounce chilled martini glass. Garnish with dark chocolate shavings.\u00a0Note: You can also make this as a crystal clear chocolatini by skipping the ice cream, and shaking it with ice instead of blending it.\nEnjoy!", "images_list": ["white-chocolate-martini-the-perfect-holiday-indu_0"]} {"id": "RECIPE_1867", "question": "What ingredients need to be blended together to create a 'White Chocolate Martini - the Perfect Holiday Indulgence,' and what type of glass should it be served in?", "provenance": [41180], "ground_truth": "To create a 'White Chocolate Martini - the Perfect Holiday Indulgence,' you need to blend \u00bd ounce Godiva white chocolate liqueur, 1 ounce Vanilla vodka, \u00bd ounce White cr\u00e8me de cacao, and 2 ounces Vanilla ice cream base. It should be served in a chilled 10-ounce martini glass.", "images_list": ["white-chocolate-martini-the-perfect-holiday-indu_0"]} {"id": "RECIPE_1868", "question": "What is the overall process for making traditional Italian bread at home?", "provenance": [41181], "ground_truth": "Introduction: Italian Bread . This is a great recipe for a dense, hard crust, and very delicious to eat. Ingredients: 1 5 lb bag of flour1 3 pack of active dry yeast 5 cups of milk1 stick of buttera pinch of salt Step 1: Prepare Your Milk. Heat the milk in a sauce pan, and add the stick of butter. Stir until the butter is completely melted into milk, turn off the heat and allow to cool. It is very important the milk is room temperature before moving on to the next step. Ice can be added to aid in the cooling process, but be careful not to chill beyond room temp. Step 2: Prepare for Mixing. Add the entire 5 lb bag of flour into a large mixing bowl and create a crater in the center of the flour. Pour the milk mix into the center of the flour. Verify that the mix is no longer hot from the cooking. (if the milk is too hot it will kill the yeast). Cut each of the 3 packets open in the yeast pack and pour into the mix of milk/butter. Step 3: Mixing the Dough. Spoon the yeast to mix it in, then using your hands break up any clumps to distribute the yeast throughout the milk. Allow the mixture to set for 10-15 minutes to allow the yeast to activate. Using your hands pull the flour edges down into the milk, and begin to mix the dough. Work the dough with your hands to mix all dry flour into liquid mix. The dough should start to become consistent in form. If the dough is still too sticky(sticking to your hands) after about five minutes of mixing then add flour until the dough no longer sticks to your hands. If the dough becomes flaky or doesn't not hold together you added to much. In this case add water until you the mix is evenly mixed and the dough does not stick to your hands. Kneed the dough for up to ten minutes or until the dough is consistently mixed. Take the dough ball out of the bowl, and grease the edges of the pan to prevent sticking during the rising. Put the dough back into the bowl and cover. let it rest/rise for 45 minutes. Step 4: Punch the Dough Down. After 45 minutes has passed the dough should have risen to twice its size. Punch down the dough and allow it to rest. After resting cut the dough into chunks that will fill a loaf pan half way. Cover the pans and allow the dough to rise in the loaf pan for 30-45 minutes. It will be complete when you see the bump coming through the covering cloth. Step 5: Bake the Bread. Put the bread pans in the middle rack of a pre-heated oven set to 350 degrees F. Bake for 10 - 20 minutes. Bake time will very based on elevation. Bread will be done when crust has a golden brown look on top. Pull out of oven allow to cool and enjoy. Eat or freeze the bread with in 1 week after cooking as there are no preservatives in the bread to prevent molding. ", "images_list": ["italian-bread_0", "italian-bread_1", "italian-bread_2", "italian-bread_3", "italian-bread_4"]} {"id": "RECIPE_1869", "question": "Why is it crucial for the milk mixture to be at room temperature when making Italian Bread?", "provenance": [41181], "ground_truth": "It is crucial for the milk mixture to be at room temperature when making Italian Bread because if it is too hot, it can kill the yeast.", "images_list": ["italian-bread_1"]} {"id": "RECIPE_1870", "question": "What should I do with the ingredients?", "provenance": [41182], "ground_truth": "I need to add all of the ingredients to a bowl and mix well.", "images_list": ["quinoa-jalapeno-poppers_4"]} {"id": "RECIPE_1871", "question": "What\u2019s the best way to whip up a quick and delicious whiskey sour for New Year\u2019s Eve celebrations?", "provenance": [41183], "ground_truth": "Introduction: Emergency Cocktail for New Years Eve. Quick and Easy Whiskey Sour. \u00a0\nRan out of time? Need something to take to that party but cant be bothered spending loads and lugging 3 - 4\u00a0individual\u00a0bottles? I have the drink for you !!! From the co-inventer (not\u00a0actually\u00a0associated in any way) of the Kitten Mittens!\u00a0\nThe No Fuss Whiskey Sour! Step 1: Start. Get glass Step 2: Ice. This is,\u00a0arguably, the most important step in any good drink. The ice, yes the ice. Starting with the highest quality ice possible is\u00a0essential, and the difference\u00a0between\u00a0a good and great cocktail.\u00a0\u00a0\nIt doesn't have to be shaped in Titanic and iceberg shapes, but it does help. Some will forgive a taste of\u00a0chlorine\u00a0if it's\u00a0decorative. Step 3: Giv'em Three of Your Best. Three fingers of whiskey over the ice.\u00a0\nI get a very\u00a0reasonable\u00a0drop of Grant's from Trader Joe's for USD$11.99. I think this price is\u00a0restricted\u00a0to\u00a0California. As when I was in Boston earlier\u00a0this year is was 30 bucks !? and TJ's didn't even have it. Step 4: . Add sour (Trader Joe's Lemonade) to taste\u00a0\nNext step is to drink it, or combine it into a bigger bottle for transport .\nHAPPY NEW YEAR !! burp hic\u00a0", "images_list": ["emergency-cocktail-for-new-years-eve_0", "emergency-cocktail-for-new-years-eve_1", "emergency-cocktail-for-new-years-eve_2", "emergency-cocktail-for-new-years-eve_3", "emergency-cocktail-for-new-years-eve_4"]} {"id": "RECIPE_1872", "question": "In making 'Emergency Cocktail for New Years Eve,' what is the key consideration regarding ice, and why is it significant?", "provenance": [41183], "ground_truth": "In making 'Emergency Cocktail for New Years Eve,' the key consideration regarding ice is to ensure it is of the highest quality, as this is essential for the cocktail's overall quality and can determine whether the drink is good or great.", "images_list": ["emergency-cocktail-for-new-years-eve_2"]} {"id": "RECIPE_1873", "question": "For making 'Under 15 Minutes and $3 Homemade Flat-bread Pizza,' what should you do after adding cheese to the flat-bread, and how long should it be placed in the oven?", "provenance": [41184], "ground_truth": "After adding cheese to the flat-bread, you should place it in the oven and follow the instructions provided with the flat-bread for cooking time. Generally, they are in the oven for about 6-8 minutes.", "images_list": ["under-15-minutes-and-3-homemade-flat-bread-pizza_6"]} {"id": "RECIPE_1874", "question": "What is the best way to prepare delicious molasses pies at home?", "provenance": [41185], "ground_truth": "Introduction: Molasses Pies . Make delicious molasses pies Step 1: Supplies . You just needwatermolasses as you likerice flour 1 and half cup Step 2: Mixing . Cut the peaces of molasses with knife into small pieces Then mix all the ingredients Step 3: Frying Part 1. Take a pan with one and half cup oil When the oil is hot take a spoon of the mixture and put them on the hot oil Step 4: Frying Part 2. When it's turn brown then take it off from stove And then enjoy", "images_list": ["molasses-pies_0", "molasses-pies_1", "molasses-pies_2", "molasses-pies_3", "molasses-pies_4"]} {"id": "RECIPE_1875", "question": "What ingredients do I need to prepare the mixture for making 'Molasses Pies'?", "provenance": [41185], "ground_truth": "To make 'Molasses Pies,' you need water, molasses to your liking, and 1 and a half cups of rice flour.", "images_list": ["molasses-pies_1"]} {"id": "RECIPE_1876", "question": "What is the best way to create delicious bacon and caramel cinnamon rolls from scratch?", "provenance": [41186], "ground_truth": "Introduction: Bacon and Caramel Cinnamon Rolls. This is an experiment Paul and I have been watching two broke girls and they had come up with a bacon maple cupcake. That always seemed weird yet yummy and tempting. So I decided to make cinnamon rolls with bacon bits and caramel and bacon topping. I found a recipe online and modified it as the following:Ingredients Dough: 1/4-ounce package yeast 1/2 cup warm water 1/2 cup whole milk 1/4 cup sugar 1/3 cup butter 1 teaspoon salt 1 egg 3 1/2 to 4 cups all-purpose flour Filling: 1/2 cup melted butter, plus more for pan 3/4 cup brown sugar, plus more for pan 2 tablespoons ground cinnamon 3/4 cup crispy bacon chopped Glaze: Caramelized condensed milk and more baconInstructions Glaze Gently boil a can of Condensed milk for 3 \u00bd hours and set aside to let cool. Cinnamon Rolls Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with bacon bits. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Spread caramel and more bacon over slightly cooled rolls.", "images_list": ["bacon-and-caramel-cinnamon-rolls_0"]} {"id": "RECIPE_1877", "question": "After the dough has risen for the 'Bacon and Caramel Cinnamon Rolls,' what steps should be taken before rolling it out?", "provenance": [41186], "ground_truth": "After the dough has doubled in size for the 'Bacon and Caramel Cinnamon Rolls,' you should punch it down.", "images_list": ["bacon-and-caramel-cinnamon-rolls_0"]} {"id": "RECIPE_1878", "question": "What is the best way to prepare a Chicken Parmesan Casserole to enjoy a comforting twist on a classic dish?", "provenance": [41187], "ground_truth": "Introduction: Chicken Parmesan Casserole. Chicken Parmesan Casserole features breaded chicken, pasta,jar sauce, mozzarella, and Parmesan cheeses. A new and delicious way to eat a classic dish!1 pound rigatoni (or other bite-sized pasta)1 1/2 pounds thin sliced boneless, skinless chicken breasts 1/2 cup flour 2 eggs1/2 cup Italian style bread crumbs1/2 cup grated Parmesan cheese olive oil 1 jar Ragu\u00ae Homestyle Thick & Hearty Traditional Sauce 1/2 jar Ragu\u00ae Homestyle Thick & Hearty Roasted Garlic Sauce 2 cups shredded mozzarella cheese, divided 1/3 cup Parmesan cheese Read more http://www.mindyscookingobsession.com/chicken-parmesan-casserole/Visit my blog for more delicious recipes http://www.mindyscookingobsession.com/ Step 1: Bread and Cook Chicken. Step 2: Assemble Casserole. ", "images_list": ["chicken-parmesan-casserole_0", "chicken-parmesan-casserole_1", "chicken-parmesan-casserole_2"]} {"id": "RECIPE_1879", "question": "\\", "provenance": [41187], "ground_truth": "\\", "images_list": ["chicken-parmesan-casserole_1"]} {"id": "RECIPE_1880", "question": "What is the best way to prepare delicious chocolate fondants that melt in your mouth?", "provenance": [41188], "ground_truth": "Introduction: Chocolate Fondants. How to make great chocolate fondants with an easy recipe ! Step 1: . Ingredients\n1/4 pound of dark chocolate (100 g)\n1/3 cup of granulated sugar (75 g)\n3 eggs\n1/3 cup of butter (90 g)\n1/3 cup of flour (40 g)\n12 squares of white chocolate\nand a standard muffin tin.\nMakes 12 servings.\nCook : 15 mins\nPreparation : 20 mins Step 2: . Method\nPreheat oven to 400 degrees F (gas mark 6).\nSlowly, melt the dark chocolate and butter together in a pan at low heat and stir until the mixture is smooth (or use a microwave). Step 3: . Meanwhile, whisk eggs and sugar in a bowl. To that, add the chocolate-butter mix and beat together.\nThen, add the flour and stir again. Step 4: . If your moulds aren't flexible, grease them with butter and pour the batter into moulds.\nPut a square of white chocolate in the center of each mould. Step 5: . Place the fondants on a baking tray, then cook for 15 mins and serve immediately. It's better when it's hot so they are moist and they melt in your mouth.", "images_list": ["chocolate-fondants_0", "chocolate-fondants_1", "chocolate-fondants_2", "chocolate-fondants_3", "chocolate-fondants_4", "chocolate-fondants_5"]} {"id": "RECIPE_1881", "question": "What should you do to prepare your moulds if they aren't flexible when making 'Chocolate Fondants'?", "provenance": [41188], "ground_truth": "If your moulds aren't flexible when making 'Chocolate Fondants,' you should grease them with butter and then pour the batter into the moulds.", "images_list": ["chocolate-fondants_4"]} {"id": "RECIPE_1882", "question": "What exciting process do you follow to transform your favorite toys into delightful chocolates?", "provenance": [41189], "ground_truth": "Introduction: Turn Your Favorite Toys, Into Chocolates!. Custom Chocolates!\nYou can buy many different shapes for chocolates, but for something truly unique, you need your own special design, maybe even many special chocolate mold designs. We used ComposiMold - FC, (which stands for Food Contact) because we liked the reusability of the product.\u00a0\nSimply choose the toy, ornament, craft, or any small object and make a mold using ComposiMold.\n\u00a0\nPour the melted ComposiMold over the selected item, and let cool. You may have to use a polymer clay or tape to prevent the object from floating in the mold material.\u00a0\nAfter the mold has cooled, remove the toy from the mold, and you are ready to pour the chocolate!\nChocolate can usually be melted in the microwave (depending on the chocolate)... Use short time intervals, and stir the chocolate frequently to make sure it gets melted.\u00a0Chocolate into your Molds\nOnce the chocolate is melted, pour it into your unique chocolate mold using a spoon, stick, or brush to fill the mold. Tap the bottom and sides to get air bubbles out of the chocolate. This will leave little holes in the chocolate if you don\u2019t. You may like using a squeeze bottle to push the chocolate into small openings and crevices.\nCool the chocolate in the mold by placing in the refrigerator or freezer.\nPeel the mold away from the chocolate as much as possible so you do not put a lot of pressure on the chocolate.\nNow you can eat your toys!\n\u00a0", "images_list": ["turn-your-favorite-toys-into-chocolates_0"]} {"id": "RECIPE_1883", "question": "In the recipe 'Turn Your Favorite Toys Into Chocolates,' what tools can I use to pour melted chocolate into the mold and how can I prevent air bubbles?", "provenance": [41189], "ground_truth": "In the recipe 'Turn Your Favorite Toys Into Chocolates,' you can use a spoon, stick, or brush to pour melted chocolate into the unique chocolate mold. To prevent air bubbles, tap the bottom and sides of the mold after pouring.", "images_list": ["turn-your-favorite-toys-into-chocolates_0"]} {"id": "RECIPE_1884", "question": "What\u2019s the best way to prepare a delicious shredded pork dish with bak choy?", "provenance": [41190], "ground_truth": "Introduction: Shredded Pork With Bak Choy . This is my go-to Chinese dish when I'm feeling lazy, but still want to make dinner (and have leftovers for tomorrow). The simple recipe of meat, vegetable, marinade, and stir fry is am easy and failsafe way for a cheap and nutritious meal. Step 1: Ingredients. Ingredients1 bowl of shredded (or ground) pork1 handful of baby bak choy 3 cloves of garlicLight soy sauceCorn Starch SaltTIP: Use about 2-3 times as much bak choy as you actually want to eat, as this vegetable tends to shrink drastically when you stir fry! Step 2: Prep Your Ingredients. Prepare your ingredients for cooking:Slice or mince the cloves of garlicMarinate the pork with a couple tablespoons of soy sauce, 1 tablespoon of corn starch, and the garlic (the corn starch is optional here, but adding it in really helps to tenderize the meat!)Cut off the ends of the bak choy and wash the leaves thoroughly Step 3: Cook the Meat. After marinating the meat for about ~5-10min, it's time to cook the meat. I usually stir fry meat before veggies because they take longer to cook, and I like to make sure the meat is cooked through before I start adding in vegetables. Heat the pan on high heat with ~2 tablespoons of cooking oilWhen the pan is heated enough, add the meat, garlic, and marinade into the pan Cook the meat until the pink disappears - if you aren't sure if the meat is cooked enough, simply cut a shred in half and check to make sure there is no pink on the inside Step 4: Add in the Bak Choy. When the meat is cooked, add in the bak choy, and you're done.Add the bak choy to the pan and stir fryThe bak choy will shrink drastically as you cook, and darken in color. Continuously taste-test the bak choy and add in salt to taste (for the amount shown in the pictures, I like to start at around 0.5 teaspoons)You know you're done when the leaves of the vegetable have darkened, and the stems look less stiff. Let it cool a bit, and serve over rice for a simple and quick dinner! ", "images_list": ["shredded-pork-with-bak-choy_0", "shredded-pork-with-bak-choy_1", "shredded-pork-with-bak-choy_2", "shredded-pork-with-bak-choy_3", "shredded-pork-with-bak-choy_4"]} {"id": "RECIPE_1885", "question": "Before cooking 'Shredded Pork With Bak Choy,' how should the pork be prepared, and what benefit does corn starch provide?", "provenance": [41190], "ground_truth": "Before cooking 'Shredded Pork With Bak Choy,' the pork should be marinated with a couple tablespoons of soy sauce, 1 tablespoon of corn starch, and minced garlic. The corn starch helps tenderize the meat, making it more flavorful and enjoyable.", "images_list": ["shredded-pork-with-bak-choy_2"]} {"id": "RECIPE_1886", "question": "What is the best way to prepare a delicious cup of matcha tea?", "provenance": [41191], "ground_truth": "Introduction: How to Make Matcha Tea. This will be my second 'ible and now I will show how you do Matcha tea the proper way :D Step 1: The Materials. You will need\nMatcha (Matcha xD)\nChasen (whisk)\nChashaku (spoon)\nChawan (bowl)\nYou can of course use a \"normal\" whisk and a teaspoon or bowl but you will get the best results with these.\n(if you are going to use something else than a proper chawan then atleast see that it is as big as the chawan, because you must be able to whisk it good) Step 2: The Matcha Powder. \nTake one spoon of the matcha powder and put it in to the Chawan.\n(meanwhile boil the water. the water must reach boiling temperature otherwhise you will not get any \"foam\") Step 3: Finishing. Add the water (to little less than half of the Chawan, I have little too much water in the chawan) that has been resting for 4 min (after the boil)\nand then whisk it until you get foam. Step 4: Drinking It. \nWhen you drink the matcha there are some rules\nOn the first zip take about half of the tea.\nOn the second zip take the rest of the tea leaving the foam.\nThen zip up the foam after the second zip.", "images_list": ["how-to-make-matcha-tea_0", "how-to-make-matcha-tea_1", "how-to-make-matcha-tea_2", "how-to-make-matcha-tea_3", "how-to-make-matcha-tea_4"]} {"id": "RECIPE_1887", "question": "For making 'Matcha Tea,' what should you do while adding the matcha powder to the Chawan?", "provenance": [41191], "ground_truth": "While adding the matcha powder to the Chawan, you should boil water until it reaches boiling temperature before adding it to the matcha powder. This is essential because the water must reach boiling temperature to create foam.", "images_list": ["how-to-make-matcha-tea_2"]} {"id": "RECIPE_1888", "question": "What are the key steps to crafting homemade corn tortillas using just three ingredients while keeping them gluten-free?", "provenance": [41192], "ground_truth": "Introduction: How to Make Corn Tortillas 3 Ingredients and Gluten Free. In this instructable, I will show you how to make Corn Tortillas with three ingredients and gluten free. A full instruction and downloadable recipe can be found on The Tortilla Channel.The tortilla is the base of the Mexican kitchen but also an egg dish in the Spanish kitchen. I have found that just about any culture has it\u2019s own tortilla. That is why you can\u2019t go wrong with a \u201ctortilla\u201d.I always used store bought tortillas thinking it would be either to difficult or take to much time to make them from scratch. Until I found how easy it is to make my own corn tortillas. Ok they may not look the same as store bought ones or taste the same (they taste better in my opinion). The best part is you can use them as a base for other recipes think tacos or tortilla chips. Step 1: What Do You Need to Make This Recipe. For corn tortillas you have to use special corn flour which is called Masa Harina. You should not confuse it with polenta flour or cornstarch. Masa Harina can be white or yellow. I bought the white variety but the yellow is even nicer with the happy color. As soon as you open the packet you smell taco making preparing even better. I found the flower online and it is also available in several varieties at Amazon.com.Besides the right flour it is also important to have a tortilla press or use a rolling pin. Put some plastic between the press and remove the dough as soon as you press else it can be more difficult to get them out. Either lay them apart or press just before you put the tortilla in a hot pan. Step 2: Instructions. Put the 2 cups of Masa Harina in a bowl. Add the salt to the bowl and stir thoroughly. Add 1 cup of hot water and stir again with a wooden spoon before adding the additional half cup of hot water. Knead the dough into a consistent ball. Cover with a towel. Rest the dough for 1 hour. Create balls the size of a golf bal. Heat a large pan. Cover the tortilla press with plastic and press the tortilla. Cook the tortilla on medium to high heat for about 1 minute until the tortillas get some color. Turn and heat the other side of the tortilla for also 1 minute. Store in a tortilla warmer or keep in a cloth. Step 3: Notes. Make sure the water is hot to properly activate the Masa Harina. I use a non stick pan to cook the tortillas without any oil or butter. You can store the torillas in a ziplock plastic bag in the refrigerator for about 1 week or in the freezer. You can heat them in a pan or in the microwave using a ziplock bag or cloth to cover them. Step 4: Watch the One Minute Video. ", "images_list": ["how-to-make-corn-tortillas-3-ingredients-and-glute_1", "how-to-make-corn-tortillas-3-ingredients-and-glute_2", "how-to-make-corn-tortillas-3-ingredients-and-glute_3"]} {"id": "RECIPE_1889", "question": "What are the essential steps for preparing the dough when making 'Corn Tortillas' using Masa Harina?", "provenance": [41192], "ground_truth": "To prepare the dough for making 'Corn Tortillas,' start by putting 2 cups of Masa Harina in a bowl and adding salt. Stir thoroughly, then add 1 cup of hot water and mix again. Knead the dough into a consistent ball, cover it with a towel, and let it rest for 1 hour.", "images_list": ["how-to-make-corn-tortillas-3-ingredients-and-glute_2"]} {"id": "RECIPE_1890", "question": "In the 'Boxer Dog Wedding Cake,' what materials do you need to assemble the vanilla cake, and what is a useful tip for ensuring the cakes can withstand carving?", "provenance": [41193], "ground_truth": "In the 'Boxer Dog Wedding Cake,' you need 3 vanilla sponge cakes, raspberry jam, vanilla buttercream, and a cake board to assemble the vanilla cake. A useful tip for ensuring the cakes can withstand carving is to use a cake recipe that results in firm sponges, such as a Madeira cake.", "images_list": ["boxer-dog-wedding-cake_2"]} {"id": "RECIPE_1891", "question": "How should the squid be cooked for 'Squid Salad With Blood Orange and Avocado' to prevent it from becoming rubbery, and what is the ideal cooking time?", "provenance": [41194], "ground_truth": "To make 'Squid Salad With Blood Orange and Avocado,' the squid should be cooked quickly in batches until it turns opaque, which takes just about a minute. This prevents the squid from becoming rubbery.", "images_list": ["squid-salad-with-blood-orange-and-avocado_3"]} {"id": "RECIPE_1892", "question": "What is the best way to prepare homemade nacho chips from scratch?", "provenance": [41195], "ground_truth": "Introduction: Easy Homemade Nacho Chips. It is very easy to prepare and requires only 5 Ingredients. In under 30 minutes you will have a bowl of corn chips staring at you and waiting to be gobbled! :p Let us take a look at how it is made! Step 1: Collect Your Ingredients. Ingredients: 1 cup maize (corn) flour, 1/4 cup wheat flour, 1 tsp salt, 1 tsp cumin powder. Combine them and knead with 3/4 cup water, little by little to form a dough. Step 2: Work-in-Progress. Divide into four parts. Flatten the dough on a cling film/plastic sheet. Prick it with a fork to prevent them from bloating up in oil. With the help of a knife cut in your favorite shape. Lift each piece carefully and drop them in hot oil.\u00a0 Fry until golden and crisp! Step 3: Serve in Your Own Style. The second image is of baked Nachos (200 degree centigrade for 10-12 minutes. Flip and bake for another 3-5 minutes.) Serve it with your favorite dips or cover them up in cheese sauce! Enjoy!", "images_list": ["easy-homemade-nacho-chips_0", "easy-homemade-nacho-chips_1", "easy-homemade-nacho-chips_2", "easy-homemade-nacho-chips_3"]} {"id": "RECIPE_1893", "question": "What steps do I need to follow to prepare the dough for 'Easy Homemade Nacho Chips'?", "provenance": [41195], "ground_truth": "To prepare the dough for 'Easy Homemade Nacho Chips,' combine 1 cup of maize (corn) flour, 1/4 cup of wheat flour, 1 teaspoon of salt, and 1 teaspoon of cumin powder. Knead these ingredients with 3/4 cup of water, adding it little by little until a dough forms.", "images_list": ["easy-homemade-nacho-chips_1"]} {"id": "RECIPE_1894", "question": "What is the process for creating adorable heart-shaped boiled eggs for a special occasion?", "provenance": [41196], "ground_truth": "Introduction: Heart Shaped Boiled Eggs. With Valentines on the way this would be a great breakfast idea on Valentines day or even the morning after ;)\nVery easy. Very cute.\nA good gift too.\nYoull need,\nEggs\nA pencil\nA bit of cardboard (thin)\nrubber bands or\u00a0hairties.\nPot for boiling\u00a0 Step 1: . Boil your eggs, I have an egg timer you throw in the pot and it turns color when theyre done (Sur la table $3.99)\nCool them down with Ice and take the shells off Step 2: . Fold your cardboard making a barrier for your eggs and dont comment on my picture quality please.\nUh oh only 2 eggs fit , Eat one. Step 3: . Gently push down on the egg with your pencil so it doesnt break, youll already see an indentation in the eggs. Wrap the hairties around the eggs. Mine isnt very tight so I wrapped it with plastic wrap. Place it in the fridge for 30 minutes or a day..I did 30 minutes. Step 4: . Yay its done. Cut the eggs hot dog style. If you dont know how to do this...Im sorry .Im painting my nails tomorrow by the way Step 5: . Sprinkle with salt and paprika. I was going to dye them in red food coloring but Im hungry. =) Thanks for reading!", "images_list": ["heart-shaped-boiled-eggs_0", "heart-shaped-boiled-eggs_1", "heart-shaped-boiled-eggs_2", "heart-shaped-boiled-eggs_3", "heart-shaped-boiled-eggs_4", "heart-shaped-boiled-eggs_5"]} {"id": "RECIPE_1895", "question": "After boiling eggs for the 'Heart Shaped Boiled Eggs' recipe, what steps should I follow to prepare them?", "provenance": [41196], "ground_truth": "After boiling the eggs for the 'Heart Shaped Boiled Eggs' recipe, you should fold your cardboard to create a barrier for the eggs, cool them down with ice, and then take off the shells.", "images_list": ["heart-shaped-boiled-eggs_2"]} {"id": "RECIPE_1896", "question": "What\u2019s the best way to prepare a delicious curry paneer pizza using naan and chicken?", "provenance": [41197], "ground_truth": "Introduction: Simple Curry Paneer Pizza. Thanks to the Indian Cuisine Contest for inspiring me to create one of the tastiest dishes I have ever made! This easy but unique and mouth-watering pizza is a Naan flat bread on bottom, a layer of chicken curry, and \u00a0paneer cheese on top. Paneer is a plain tasting cheese that was first made in India, and it pairs perfectly with the spicy curry sauce. If you can't find paneer at the grocery store I included a link to a recipe at the end of step one. Only one word can describe this pizza recipe... Yummm!!!\u00a0 Step 1: Ingredients. \n If your in a hurry this recipe can be done with just 5 ingredients: chicken, oil, curry sauce from a jar, naan flat bread, and some paneer if you can find it. I got Paneer for $4 at Sprouts Farmers Market, along with the Naan bread on clearance for $2 and the Madras Curry sauce for $4. The chicken was also on sale :) it was the strip kind for stir fry which saved me a little cutting. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Simple Curry and Paneer Pizza Recipe: About 1 1/2 lbs. chicken strips 1 Tablespoon vegetable or canola oil 1 Jar of premade curry of your choice;\u00a0I used Madras Curry Indian Simmer Sauce by\u00a0Maya Kaimal 2-4 pieces of Tandoori Naan\u00a0 4 oz. Paneer cheese, or you\u00a0can\u00a0substitute with crumbled plain goat cheese *Optional-\u00a0fresh cilantro garnish or\u00a0chop it up and spread over the pizzas **Will also need a skillet, spatula or wooden spoon to stir chicken, cheese grater *optional, and a baking sheet for softer crust or right on the rack in the oven for crispier\u00a0crust Feeling adventurous and have the time to make Naan, Curry, and Paneer from scratch! Here are some links to recipes if your in such a mood... Naan-\u00a0http://www.manjulaskitchen.com/2007/05/22/naan-bread/ Curry-\u00a0http://allrecipes.com/recipe/indian-chicken-curry-murgh-kari/ Paneer-\u00a0www.wikihow.com/Make-Paneer-(Indian-Cheese) Step 2: Cooking Chicken and Shredding It Up. Cook the chicken strips at medium-high for about 20 minutes or until lightly browned. If your using a whole chicken breast it will need longer to cook the middle. Then after you have taken the chicken off the heat for a few minutes to cool, use a fork and knife to shred the chicken into small pieces. Step 3: Add Sauce and Spread on Naan. Put the shredded chicken back in the skillet and add your curry sauce of choice. I simmered the mixture for about ten minutes to really cook the sauce into the chicken, but you could probably skip that and add the mix right onto the Naan because it will heat up in the oven. Then spread the curry sauce and chicken over two Naan flat breads, or you could make it work for 4 since I had leftover curry mix and used lots of chicken on my two.\u00a0 Step 4: Add Paneer and Bake. Shred paneer cheese or crumble chunks over the pizzas, and put them in the oven at 450o\u00a0for about 8-10 minutes till the cheese melts.\u00a0 Step 5: Enjoy (*^.^). I can't express in words how delicious this curry pizza was... but I'm also a huge fan of curry so try it out for yourself and tell me what you think! Feel free to add ideas on other toppings in the comments or pics of your own Indian style pizza. The possibilities are endless (*>.<)", "images_list": ["simple-curry-paneer-pizza_0", "simple-curry-paneer-pizza_1", "simple-curry-paneer-pizza_2", "simple-curry-paneer-pizza_3", "simple-curry-paneer-pizza_4", "simple-curry-paneer-pizza_5"]} {"id": "RECIPE_1897", "question": "What steps should I follow to cook and shred chicken for the Simple Curry Paneer Pizza?", "provenance": [41197], "ground_truth": "To prepare chicken for the Simple Curry Paneer Pizza, cook the chicken strips at medium-high heat for about 20 minutes or until they are lightly browned. After cooking, remove the chicken from the heat, let it cool for a few minutes, and then use a fork and knife to shred it into small pieces.", "images_list": ["simple-curry-paneer-pizza_2"]} {"id": "RECIPE_1898", "question": "What\u2019s the process for preparing a delicious pumpkin curry that's easy to make at home?", "provenance": [41198], "ground_truth": "Introduction: Easy Pumpkin Curry Recipe. I never would have considered making a pumpkin curry to be \"easy\" until I tried it. \u00a0I really went into this dish expecting not to like it! \u00a0Pumpkin curry is one of my favorite take-out meals, so how could I possibly make the recipe at home be nearly as good as from the Thai place down the street?\nWell, to my amazement, I LOVED this dish. \u00a0I altered it from the original recipe to suit my tastes (bye, bye cilantro!) and I suggest you do the same to suit yours! \u00a0 Plus, with the amount of curry paste I used compared the amount I bought for ~$2, I'll be making this dish again, and again, and again . . .\u00a0\nThis pumpkin curry pairs nicely with chicken, seafood, or tofu, and a variety of veggies. \u00a0I highly recommend you give it a try. \u00a0It may seem daunting at first, but it's definitely worth the effort! \u00a0\nI used a kabocha squash for this dish instead of a pumpkin. \u00a0Why? Because that's how the Thai place down the street does it! \u00a0I don't think I've ever seen actual pumpkin in a pumpkin curry in all my days. \u00a0So I took that little tidbit and ran with it. Step 1: Ingredients. adapted from Thai Yellow Pumpkin and Seafood Curry by Nigella Lawson\n1 (14-ounce) can coconut milk (about 1 2/3 cups)\n1 to 2-tablespoons yellow Thai curry paste (or red if you like it hot!)\n1 1/2 cups chicken stock\n3 tablespoons fish sauce\u00a0\n2 tablespoons sugar\n1 lemongrass stalk, each cut into 1/3's and separated\n3 Thai basil leaves\n1/2 teaspoon turmeric\n3 cloves garlic, toasted\n2 1/4 pounds kabocha squash, peeled and cut into large, bite-sized chunks\n2 pounds chicken, diced (or substitute salmon and shrimp, or tofu)\nVegetables of your choice\n1/2 to 1 lime, juiced or more to taste\nMore Thai basil, for garnish\nYou can substitute cilantro for the basil if that's your thing. \u00a0More authentic that way! Step 2: How to Peel a Squash. I was amazed at how little information there is on the internet to help me figure out how to handle peeling a squash like this. \u00a0 It's really hard to do it when the squash is still raw! \u00a0So this is what I did:\nWith a sharp knife, puncture some holes in the side of your squash.\nMicrowave on high for 6-8 minutes (mine needed 8).\nLet cool in the microwave for 2 minutes.\nUse a paring knife to peel away the skin of the squash. \u00a0 Much easier!\nYour squash is now partially cooked, meaning the rest of the dish will go even faster!\u00a0\nSeed and chop your squash into bite-sized pieces. Step 3: Procedure. In a large saucepan or pot, stir together the coconut milk and curry paste until combined. \u00a0 Add the stock, fish sauce, sugar, lemongrass, Thai basil, and turmeric. \u00a0Bring to a boil.\nAdd the chicken (or other protein) and simmer for 4-6 minutes. \u00a0\nStir in pumpkin, garlic, and other vegetables. \u00a0Let simmer for another 4-6 minutes until everything is cooked through.\nSqueeze half a lime over the curry and stir to incorporate. \u00a0Adjust seasonings to taste!\u00a0 Step 4: Serve. Serve over jasmine (my fave) or basmati rice. \u00a0\nGarnish with Thai basil, lime, and lemongrass stalks from the curry.\nThis recipe serves 4-6, and is great for leftovers. \u00a0I hope you give it a try!", "images_list": ["easy-pumpkin-curry-recipe_0", "easy-pumpkin-curry-recipe_1", "easy-pumpkin-curry-recipe_2", "easy-pumpkin-curry-recipe_3", "easy-pumpkin-curry-recipe_4"]} {"id": "RECIPE_1899", "question": "In the 'Easy Pumpkin Curry Recipe,' what steps do you follow to incorporate the chicken and vegetables into the curry?", "provenance": [41198], "ground_truth": "In the 'Easy Pumpkin Curry Recipe,' you start by stirring together the coconut milk and curry paste, then add the stock, fish sauce, sugar, lemongrass, Thai basil, and turmeric. Bring this mixture to a boil, then incorporate the chicken or other protein and let it simmer for 4-6 minutes. After that, stir in the pumpkin, garlic, and other vegetables and allow the curry to simmer for another 4-6 minutes until fully cooked.", "images_list": ["easy-pumpkin-curry-recipe_3"]} {"id": "RECIPE_1900", "question": "What is the process for creating delicious vodka-infused gummi bears that are perfect for a fun gathering?", "provenance": [41199], "ground_truth": "Introduction: Drunken Gummies (Vodka-Infused Gummi Bears). This Instructable will teach you how to create the most delicious alcoholic treat that will make you the life of any party. (My first instructable!)WARNING: Contains alcohol, so please only make this if you are of legal age in your area.'PLEASE USE RESPONSIBLY AND LEGALLY!!! Step 1: Prepare Materials and Get Them Soakin'!. This Instructable takes a bit more than a week to complete, but the end result is certainly worth it! You will need:- 1 1/2 cups of vodka (can use more or less if desired)- 1 tub of gummi bear candies, plastic with lid (about 1kg. Tub found at Wal-mart)- 1 can of frozen juice concentrate, any flavour desired (I used fruit punch.)You can keep the juice frozen for now, as you will not need it for a few days.- First step is to open the lid of your gummi bears and pour in the vodka. The amount and brand is at your discretion, though I have found 1.5 cups of Smirnoff vodka to be the best. I have tried this with raspberry vodka as well, with pleasurable results. Basically, pour the vodka into the packed bears until the alcohol barely peeks over the top. - Give your newly introduced gummi-bears and vodka a stir, and replace the lid. Place the whole tub into the fridge. - Let this sit for five days, stirring a couple of times each day. Step 2: I've Created a Monster!.... I've Created 500 Monsters!. After five days, much of your vodka will have been soaked into the bears and they may have gone through a significant growth spurt, as shown in the photo. Now is the time for the juice to be added.The purpose of the juice is to mask the strong vodka taste that exists in these candies. - Place a thawed can of frozen juice into a mixing container, and add only HALF of the required water. - Pour one cup of partially diluted juice into the tub of bears, stirring very well.- Replace the lid and place back in the refrigerator. Step 3: Wait for It..... Let the bears sit in their juice and whatever vodka is left, for FOUR more days. This is essential because otherwise they will have a hard middle or will taste too much like vodka. Resist the urge to taste test! Stir twice a day to prevent sticking. Step 4: Finally, Our Lovely Mutants!. Your gummi bears are finally finished! If there is a lot of excess juice/vodka resting in the bottom, you may drain it or leave it in to be further absorbed by the bears as they rest.Remember to return to the fridge if they are not all eaten -- which rarely happens! Be ready for the rush and eat these carefully as they can be pretty potent!'PLEASE USE RESPONSIBLY AND LEGALLY!!!", "images_list": ["drunken-gummies-vodka-infused-gummi-bears_0", "drunken-gummies-vodka-infused-gummi-bears_1", "drunken-gummies-vodka-infused-gummi-bears_2", "drunken-gummies-vodka-infused-gummi-bears_3", "drunken-gummies-vodka-infused-gummi-bears_4"]} {"id": "RECIPE_1901", "question": "What should you do with the gummi bears after they have soaked in vodka for five days while making 'Drunken Gummies'?", "provenance": [41199], "ground_truth": "After they have soaked in vodka for five days, you should add juice to the gummi bears to mask the strong vodka taste. Specifically, pour one cup of partially diluted juice into the tub of bears and stir very well.", "images_list": ["drunken-gummies-vodka-infused-gummi-bears_2"]} {"id": "RECIPE_1902", "question": "What are the key steps to create a delicious 5-minute badam halwa using almond flour?", "provenance": [41200], "ground_truth": "Introduction: Kajagoogoo! (Kaju Katli Style Marzipan). If you followed my Instructable to make Napoleon Marching Bread, you've probably got a lot of left-over almond flour in the larder ... here's something you can do with it in 5 minutes to make a tasty sweet!This is similar to home-made Marzipan, but with an Indian flavor. I was aiming for something like Kaju Katli (or as my wife calls it, Kajagoogoo), but I'm not sure if what came out could be better described as a Burfi or a Halwa. You decide. Anyway, whatever you call it, it's very tasty!You'll need almond flour, an egg, and one secret ingredient... \"MTR Badam Feast\".(Oh yes - and a food processor.)Put a cup and a half of Badam Feast and a cup and a half of Almond Flour in the food processor and grind it finer. Then add an egg white and run the food processor on the low setting until it all collects into a ball of dough. If the dough is sticky, break it into smaller pieces, add more almond flour, and run the processor again - you want a consistency like Play Doh(tm)...When you have a nice mouldable lump of dough, roll it into strips and cut the strips into coin-shaped pieces, then decorate with slivered almonds/cashews/pistachios if you have any, and serve. Or just eat it all while standing there in the kitchen :-)Now if you're wondering what to do with all that left-over Badam Feast, try my recipe for 5-minute Shrikhand!", "images_list": ["5-minute-badam-halwa_0"]} {"id": "RECIPE_1903", "question": "How do I prepare the dough for '5-minute-badam-halwa' using almond flour and Badam Feast?", "provenance": [41200], "ground_truth": "To prepare the dough for '5-minute-badam-halwa', start by putting a cup and a half of Badam Feast and a cup and a half of Almond Flour in the food processor and grinding it finer. Then, add an egg white and run the food processor on the low setting until everything collects into a ball of dough.", "images_list": ["5-minute-badam-halwa_0"]} {"id": "RECIPE_1904", "question": "What is the process for making a delightful 3-ingredient rice crispy treat?", "provenance": [41201], "ground_truth": "Introduction: 3 Ingredients Rice Crispy. It's my favorite childhood snack! Crunchy, sweet, and so simple!Yes, you will only need 3 ingredients- but of course, I will let you know what other ingredients would go well with this little snack. Step 1: Ingredients. You will need:-about 1.5 cups of small marshmallow -14g butter-2 cups of rice cerealI always like to add some nuts to the snack as well, peanut, almonds, walnuts are all good choices! But they're totally optional. Step 2: Make the Sugar Base. Heat your pan on low heat. Put the butter in and wait till it's melted. Put all the marshmallows into the pan and keep stirring until all of them are melted and look like a sauce. This sugar base will function as an adhesive to the rice cereal; it's a very simple process, just make sure you don't cook them on high heat to burn them. Step 3: Shape the Snack. Put all the rice cereal into the pan as well and keep stirring until all the cereal form a whole piece. You can add nuts or other cereal (for example, corn cereals) during this step as well. Turn off the heat, and transfer the sticky whole thing into a lightly sprayed tray. Put the tray into the fridge and wait for about 4 hours. Step 4: Cut and Enjoy!. You can take the whole thing out pretty easily when it's dry and firm. Cut them into small pieces and store them air tight. Every body loves it -- crunchy and sweet, who wouldn't?Hope you'll like this simple and easy recipe! And if you do, please vote for me in the 3 ingredients challenge, thanks!!", "images_list": ["3-ingredients-rice-crispy_0", "3-ingredients-rice-crispy_1", "3-ingredients-rice-crispy_2", "3-ingredients-rice-crispy_3", "3-ingredients-rice-crispy_4"]} {"id": "RECIPE_1905", "question": "How do you prepare the sugar base for '3 Ingredients Rice Crispy'?", "provenance": [41201], "ground_truth": "To prepare the sugar base for '3 Ingredients Rice Crispy,' heat a pan on low heat, melt the butter, then add all the marshmallows, stirring until they are fully melted and resemble a sauce.", "images_list": ["3-ingredients-rice-crispy_2"]} {"id": "RECIPE_1906", "question": "What is the best way to prepare a delicious and healthy vegetarian lasagna that everyone will love?", "provenance": [41202], "ground_truth": "Introduction: Easy Vegetarian Lasagna. This lasagna is healthy and delicious! It's also easy to put together and makes great leftovers.I use low fat cottage cheese instead of ricotta, and whole wheat pasta, so I can feel better about grabbing that third helping. Step 1: Ingredients. Don't be intimidated by the long list, it all comes together pretty quickly.Whole wheat lasagna noodlestablespoon of canola oil or other cooking oil2 onions, chopped2 cloves of garlic, minced2 red bell peppers, chopped2 zucchini, shredded300 g spinach, chopped*350 g firm tofu, cubedsalt2 cups cottage cheese2 eggs1 jar of your favourite pasta sauce*3 cups of mozzarella cheese, shredded\u00bc cup parmesan cheeseI use store bought pasta sauce and frozen spinach, because it is easy and I always have it on hand, but you can use fresh greens and homemade sauce if you prefer. Step 2: Cook Noodles. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, until they are al dente.Drain out the water, rinse the noodles with cold water and lay them flat on a tea towel. Step 3: Veggies & Cheese. Add the oil to a pan and cook the onions and garlic on medium heat until the onions start to clear.Add the red pepper, zucchini, and spinach to the pan and cook off most of the liquid.Toss in the tofu and season with a bit of salt. Stir together the cottage cheese and egg in a bowl. Step 4: Assemble. Spread a thin layer of pasta sauce on the bottom of your lasagna pan.Add a layer of lasagna noodles.Spread \u2153 of the vegetable mixture over the noodles.Add \u2153 of the cottage cheese and egg mixture.Top with pasta sauce and mozzarella cheese.Repeat the layers twice more.Add the final noodles and cover with pasta sauce and mozzarella. Sprinkle the parmesan cheese on top. Step 5: Bake. Cover with aluminium foil and bake in a 350\u00b0F oven for 45 minutes.Remove the foil and cook for an additional 15 minutes.To get a nice golden top, you can put it under the broiler for a few minutes, but watch it carefully to make sure the cheese doesn't burn.", "images_list": ["easy-vegetarian-lasagna_0", "easy-vegetarian-lasagna_1", "easy-vegetarian-lasagna_2", "easy-vegetarian-lasagna_3", "easy-vegetarian-lasagna_4", "easy-vegetarian-lasagna_5"]} {"id": "RECIPE_1907", "question": "What should you do with the lasagna noodles after cooking them for 'Easy Vegetarian Lasagna'?", "provenance": [41202], "ground_truth": "After cooking the lasagna noodles for 10 minutes, you should drain them, rinse with cold water, and lay them flat on a tea towel.", "images_list": ["easy-vegetarian-lasagna_2"]} {"id": "RECIPE_1908", "question": "What is the process for making delicious Skyrim sweetrolls that will impress any adventurer?", "provenance": [41203], "ground_truth": "Introduction: Skyrim Sweetroll. I am a Skyrim addict, and have since learned how to stay away (though when I find myself playing it, I cannot stop myself). Obviously, during our journeys, we too need a snack. Step 1: Recipe Opener. I a going to give you 3 different recipes. One uses butter, one does not, and one is microwave. All of my recipes are dairy free.If you plan on microwaving it, please note that any microwaved treat must be consumed before it cools, as they tend to turn rubbery. It is a microwave cooking law of some sort. Step 2: Sweet Roll (dairy Free, No Butter). Ingredients:1 1/2cups Flour 1/4cup Sugar \n1/4cup Brown sugar2tsp Molasses 1/3Cup Dairy free milk (anything but soy, since soy is very dense when baked) 1 egg 1tsp Vanilla\n2tsp Baking powder1/4tsp Salt (optional)2Tbs Cinnamon1/4cup Applesauce (if all you have is cinnamon applesauce, leave out half of the cinnamon)1/4tsp Allspice1/4tsp Nutmeg1/4tsp GingerDirections:Find any oven safe containers that resemble the sweetroll shape. Sweetrolls tend to be a one serving size, so keep this in mind. Because your sized container will be different than mine, I cannot tell you how many you will be able to make (though it should make 2-3).To begin, preheat your oven to 350F, and arrange your racks to the middle of the oven (both racks if you are making a lot by quadrupling this recipe and such).With a bowl the size you will need (if you are doubling or tripling, plan accordingly for your bowl size), place all dry ingredients inside and whisk thoroughly. Add one wet ingredient at a time, until fully incorporated. Spray each container with cooking spray and pour in the batter about halfway up.Bake until a toothpick inserted comes out without any stickiness on it, (anywhere from 10-30 minutes).Take out and let cool until you can touch them, then flip them out onto a plate or cooling rack. With a spoon, scoop a little cavity into the top of the confection, and pour on the icing until it drizzles down the side in an artistic manner. Eat the little bit you scooped out of the cake ( you know you want to), and carry on to the next cake.Let icing harden and enjoy! Step 3: Sweet Roll (diary Free, Butter). Ingredients:1 1/2cups Flour \n1/4cup Sugar \n1/4cup Brown sugar\n2tsp Molasses \n1/3Cup Dairy free milk (anything but soy, since soy is very dense when baked) \n1 egg \n 1tsp Vanilla \n2tsp Baking powder\n1/4tsp Salt (optional)\n2Tbs Cinnamon\n1/4cup Dairy free butter (don't use things such as earth balance, which get watery)1/4tsp Allspice\n1/4tsp Nutmeg1/4tsp GingerDirections:Find any oven safe containers that resemble the sweetroll shape. Sweetrolls tend to be a one serving size, so keep this in mind. Because your sized container will be different than mine, I cannot tell you how many you will be able to make (though it should make 2-3).\n\nTo begin, preheat your oven to 350F, and arrange your racks to the middle of the oven (both racks if you are making a lot by quadrupling this recipe and such).\n\nWith a bowl the size you will need (if you are doubling or tripling, plan accordingly for your bowl size), place all dry ingredients inside and whisk thoroughly. Add one wet ingredient at a time, until fully incorporated. Spray each container with cooking spray and pour in the batter about halfway up.\n\nBake until a toothpick inserted comes out without any stickiness on it, (anywhere from 10-30 minutes).\n\nTake out and let cool until you can touch them, then flip them out onto a plate or cooling rack. With a spoon, scoop a little cavity into the top of the confection, and pour on the icing until it drizzles down the side in an artistic manner. Eat the little bit you scooped out of the cake ( you know you want to), and carry on to the next cake.\nLet icing harden and enjoy! Step 4: Sweet Roll (microwave). Ingredients:6Tbs Flour1Tbs Sugar2Tbs Brown sugar1/4tsp Baking powder\n1 Egg, miniture (or half of a small egg. Double the recipe if you don't want to waste an egg)3Tbs Liquid (milk, juice, water)\n3Tbs Applesauce (or oil)\n1/4tsp Vanilla\n1/2tsp Cinnamon\n1/4tsp nutmeg\n1/4tsp allspice\n1/4tsp gingerOPTIONAL:1/4cup Cooked/canned carrots (mashed)1/4cup RaisinsDirections:Mix well in a small bowl. Spray the mug with non-stick spray. Fill the mug halfway, you will probably use 2 - 8oz mugs. Cook at 2 minute intervals, checking for doneness. Flip them out on a plate when done ( if the bottom is curved, cut it straight). Use a spoon and take a good tablespoon sized hole out of the tops (to look like a sweet roll). Blend the icing together, and pour it over each sweet roll. Enjoy. Step 5: Icing Recipe. 1/4cup Dairy free cream cheese (tofutti)2Tbs Dairy free milk1 1/2cups Powdered sugarWhip until smooth in a blender. Multiply recipe if needed.", "images_list": ["skyrim-sweetroll_0"]} {"id": "RECIPE_1909", "question": "What is the recommended baking time for the dairy-free Sweet Roll in the 'Skyrim Sweetroll' recipe?", "provenance": [41203], "ground_truth": "The recommended baking time for the dairy-free Sweet Roll in the 'Skyrim Sweetroll' recipe is between 10 and 30 minutes, depending on when a toothpick inserted into the roll comes out clean.", "images_list": []} {"id": "RECIPE_1910", "question": "In the process of making 'How to Make the Ultimate Cup of Tea,' how much should you add sugar to the cup to achieve the perfect sweetness?", "provenance": [41204], "ground_truth": "You should add approximately two and a half teaspoons of sugar to the cup.", "images_list": ["how-to-make-the-ultimate-cup-of-tea_6"]} {"id": "RECIPE_1911", "question": "What ingredients should be added and how should they be combined to make 'Rhubarb Champagne'?", "provenance": [41205], "ground_truth": "To make 'Rhubarb Champagne,' you should add 10 liters of chlorine-free water, 4 lemons juiced plus the zest (about 1 cup of juice), 5 cups of chopped (defrosted) rhubarb, 1 cup of cider vinegar, and 3 cups of white sugar. Combine these ingredients by adding everything on the Foodware list and stirring.", "images_list": ["rhubarb-champagne_4"]} {"id": "RECIPE_1912", "question": "What is the unique approach to cutting cheese using a wrecking bar?", "provenance": [41206], "ground_truth": "Introduction: How to Cut Cheese With a Wrecking Bar. You will need cheese and a wrecking bar I suggest you clean the wrecking bar first Step 1: Open the Cheese . You will want to pull the packaging off the cheese like so Step 2: Grab the Wrecking Bar . You will want to put the wrecking bar on to of the cheese and push it down Step 3: Once the Piece Is Off . Once you have the piece of cheese off the block you can just eat it or cut more Step 4: Have a Good Day . Have a good day and now you learned a new way to cut cheese", "images_list": ["how-to-cut-cheese-with-a-wrecking-bar_0", "how-to-cut-cheese-with-a-wrecking-bar_1", "how-to-cut-cheese-with-a-wrecking-bar_2", "how-to-cut-cheese-with-a-wrecking-bar_3"]} {"id": "RECIPE_1913", "question": "How should you position the wrecking bar on the cheese when attempting to cut it with this unconventional tool?", "provenance": [41206], "ground_truth": "To successfully cut cheese with a wrecking bar, you should position the wrecking bar on top of the cheese and then push it down.", "images_list": ["how-to-cut-cheese-with-a-wrecking-bar_2"]} {"id": "RECIPE_1914", "question": "What\u2019s the best way to whip up a delicious Portuguese-inspired bean soup with a spicy twist?", "provenance": [41207], "ground_truth": "Introduction: Easy Portuguese-Inspired Bean Soup With a Kick!. I came up with this recipe last fall, when I was trying to use up the leftovers after trying out this instructable. I was majorly surprised at how delicious the soup turned out to be, and I strongly recommend that you all try it yourselves. It would be perfect on a crisp fall evening like today\u2019s was, with a slice of fresh bread, and a slice of my Penultimate Caramel Apple Pie for dessert.You can put this soup together in half an hour, from fridge to table, including chopping. Or, if you do the chopping when you make the salsa, you can put the soup together in 15 minutes. Not bad for a quick, homemade soup, huh? This soup also freezes well, and I\u2019ve packed some in the fridge for lunches later this week, and frozen some for future lunches.Let\u2019s get soup-ifying! Step 1: Handling the Heat. . The recipe! Portuguese-Inspired Bean Soup with Kick1/2 can black beans (or whatever you have lying around the house) kernels from 1/4 cooked cob of corn 2 hot finger peppers, diced, sans seeds 1 onion, diced 2 cloves garlic, diced 2 tbsp. butter 1 cube of veggie bouillion, equivalent to 2 cups bouillion 4 cups water 1/3 bunch cilantro, choppedPrep the hot peppers by slicing them open length-wise and scraping out the seeds and pithy white bits. Then finely chop the peppers. Be sure to thoroughly wash your hands after, and make sure not to rub your eyes for maaaany hours. Don't ask me how I learnt this. Step 2: Saute and Simmer. . Saute onion and garlic in butter until caramelized. Crumble in veggie bouillion cube, and stir in 4 cups of water. Boil until bouillion is dissolved. Dump in rest of ingredients. Boil until heated through and flavours melded, about 10 minutes. Serve and enjoy the fresh flavour of the cilantro mixed with the heat of the peppers!For how to make the soup more authentically, Portuguese, click here. I realllly like this soup! But it is hot, so be warned! ", "images_list": ["easy-portuguese-inspired-bean-soup-with-a-kick_0", "easy-portuguese-inspired-bean-soup-with-a-kick_1", "easy-portuguese-inspired-bean-soup-with-a-kick_2"]} {"id": "RECIPE_1915", "question": "In the 'Easy Portuguese-Inspired Bean Soup With a Kick,' which ingredients are saut\u00e9ed in butter until caramelized, and what do you do next with the veggie bouillon?", "provenance": [41207], "ground_truth": "In the 'Easy Portuguese-Inspired Bean Soup With a Kick,' the ingredients saut\u00e9ed in butter until caramelized are onion and garlic. After saut\u00e9ing, you crumble in the veggie bouillon cube and stir in 4 cups of water.", "images_list": ["easy-portuguese-inspired-bean-soup-with-a-kick_2"]} {"id": "RECIPE_1916", "question": "How should I prepare the icing for the 'Making a Companion Cube Cake' before applying it to the cake?", "provenance": [41208], "ground_truth": "To prepare the icing for the 'Making a Companion Cube Cake,' split the icing into two bowls: dye one half grey using two drops of 'Spectrum' company 'Super-Black Gel Color,' while keeping the other half white.", "images_list": []} {"id": "RECIPE_1917", "question": "What is the overall process for making these delicious popped amaranth and fruit tricolor crackers?", "provenance": [41209], "ground_truth": "Introduction: Popped Super Grain Amaranth and Fruit Tricolor Cracker. Amaranth is a super grain because it has 26g protein per cup (193g) (Wheat has 26g, rice has 5g), a complete protein profile, a good source of key vitamins, minerals such as calcium and iron, and a good source of fiber. Not only that, it is one of the alternative grains for wheat free or gluten free diet. When I started an elimination diet of dairy, egg, fish and shell fish, peanut and tree nuts, soy, wheat, rice, corn, millet, and tapioca for my baby due to food protein allergies and intolerances, I found I was dying of lack of protein intake from the dozen regular foods that were eliminated for now. When I found out about amaranth's super food profile I immediately bought a bag of amaranth. Based on the information on the bag, boil amaranth in water, fluff with a fork, and I shall have something like rice to eat. What a lie! It looked and tasted like the sand in a river bed. I ate it anyway because nothing else to eat and prayed I wouldn't get stomachache or die. I ate it for three more days. Good news is my baby was fine with me eating it. That's when I started to do research and experiment with it.When I read somewhere amaranth can be popped like popcorn and eaten like cereal, I immediately dropped some in my popcorn air popper. Silly me! They all fell through the air holes at the bottom of the popper, I had to disassemble it to dump the grains out. Then I tried non stick pot to pop it. It worked but I didn't like the idea of dry heating non-stick pot and shaking it over the burner. Popping totally does the justice. I like the nutty flavor of popped amaranth. So I tried popping it with a stainless steel pot I have, it worked well. I'm happy heating and shaking the pot, soon became a pro amaranth popper, amaranth became the new wheat and rice for me, a hero and super food for me because of its protein amount, protein profile and other nutrition stats.Once amaranth popped, like it is said, it can be eaten as puff cereal; used as one of major granola components. Since I have been on the total elimination diet, I found it is impossible to find any snack in stores for me. So I developed this cracker that I can pop it in my mouth at any time and eat as finger food. It is crunchy like corn chips with sweet and tangy fruit flavor. If anyone in a party happens to be on as restrictive diet as I'm on and finds there is such tasty, healthy cracker to eat, they'll cry a river I think. On elimination diet or not, anybody can enjoy this cracker. To get popping and crunching, below are what were used:1 cup dry amaranth (makes about 4 and 1/2 cups popped amaranth) for 3 types of crackers1 stainless steel pot with long handle and see through glass lid100g dried apricot and 120g frozen peaches for yellow cracker (fresh peaches if in season)100g dried prune and 120g frozen peaches for dark cracker (fresh peaches if in season)100g dried apricot and 2 small to medium kiwi fruit for light greenish crackerBlenderBaking sheetKitchen rotary cutter or scissorsBelow are the 1-2-3 steps to make it. Step 1: Pop Amaranth. A stainless steel pot with long handle and see through glass lid is a must.Heat the pot on medium to high heat for a few minutes.Drop only 1/4 tsp or so amaranth to test the temperature, if the grains pop immediately and become dark in color, the pot is too hot; if the grains takes long to pop or not pop but become dark in color, the pot is not hot enough, discard the burnt batch, adjust the heat and time you drop the second batch of the dry grains and it is the right hotness at any second. Once it's ready, you can keep popping without stopping. Please view my video for reference. Step 2: Prepare Fruit. Use TIME DEFROST function to defrost frozen peaches on bursts of 3 minutes until defrosted.Chopped dried apricot and dried plum to small pieces.Peel and cut kiwi to chunks.Add each pair of fruits to your blend.Use Pulse and High Puree or whatever function that works to blend the fruits to thick puree. Add water 1 tbsp. at a time to get your blender going if it's too thick for it. I didn't need to add any water for the cracker using fresh kiwi.Empty the puree to a baking sheet lined with parchment paper. to be sure, I used a lightly oily brush on the parchment paper.Spread the puree to a consistent thin layer on the baking sheet, the thinner the better, I used a soft tip spatula. It actually takes time to do this. I found doing it slowly is the quickest way to do it.Generously sprinkle popped amaranth over the fruit base, I used one cup per sheet. Pat over the top so they stay bound. Step 3: Bake. Bake at lowest oven temperature which is 170F on mine for 4 hours. Set timer at 3 hours to check on it.When you break off a small piece on the edge and it's crunchy, it's done. When it's cool, it will be crunchier. Peel away the parchment paper, let it cool.Break the whole sheet to small pieces or use kitchen rotary cutter or scissors to cut to small pieces. If you want the cracker to be regular shapes and sizes, remove it from oven at 3 hour point when it's still hot and pliable, cut it to regular crackers, return it to oven to bake until they are crunchy.Store in airtight container if not consumed right away. Step 4: Serve. Serve just it or sprinkle light sea salt to add zest to the flavor.This Instructable will be entered in a couple of contests. Please vote for it If you like it. I really appreciate your vote which means a lot to me. Thanks.", "images_list": ["popped-amaranth-and-fruit-tricolor-cracker_0", "popped-amaranth-and-fruit-tricolor-cracker_1", "popped-amaranth-and-fruit-tricolor-cracker_2", "popped-amaranth-and-fruit-tricolor-cracker_3", "popped-amaranth-and-fruit-tricolor-cracker_4"]} {"id": "RECIPE_1918", "question": "What is the proper method for popping amaranth when making 'Popped Super Grain Amaranth and Fruit Tricolor Cracker'?", "provenance": [41209], "ground_truth": "The proper method for popping amaranth to make 'Popped Super Grain Amaranth and Fruit Tricolor Cracker' involves heating a stainless steel pot on medium to high heat for a few minutes. Start by dropping 1/4 tsp of amaranth to test the temperature: if it pops immediately and turns dark, the pot is too hot; if it takes a long time to pop or does not pop but becomes dark, the pot is not hot enough. Once the right temperature is reached, you can continue popping without stopping.", "images_list": ["popped-amaranth-and-fruit-tricolor-cracker_1"]} {"id": "RECIPE_1919", "question": "What\u2019s the best way to create your own spiced rum sea salt Tootsie Rolls?", "provenance": [41210], "ground_truth": "Introduction: DIY Spiced Rum Sea Salt Tootsie Rolls . Like most North Americans, I love Halloween. The history, the nostalgia and the excitement all jump-start us into Do-It-Yourself action to where we can\u2019t help ourselves but to dress-up and party. It\u2019s a very special annual event and I try to pay my respects by putting effort into costumes, candies and parties. Step 1: Ingredients and Directions. Ingredients\u00bd cup cocoa powder\u00bc cup honey\u00bd cup molasses1 cup icing or confectioners sugar2 cups nonfat milk powder3 tbsp melted butter2 tsp vanilla extract4 tbsp spiced rumA pinch of sea salt (coarse is preferable)DirectionsIn a bowl, mix the cocoa, honey, molasses and vanilla together. Once smooth, add the butter, powdered sugar, salt and rum.Using a spatula or wooden spoon, mix the milk powder into the mixture. Knead the tootsie mix with your hands, if you prefer. It should form a smooth looking lump when finished. Let it rest and further merge into tootsie-ness for 20 minutes. Step 2: Wrap Your Tootsies. Using a knife or pizza-cutter cut the giant tootsie into strips. Then into one inch chunks. The chunks should be malleable and not sticky.Cut some wax paper into pieces large enough to wrap your tootsie chunks in. Wrap them. Bring them to a party and watch your friends devour them.Makes 40-45 pieces.", "images_list": ["diy-spiced-rum-sea-salt-tootsie-rolls_0", "diy-spiced-rum-sea-salt-tootsie-rolls_1", "diy-spiced-rum-sea-salt-tootsie-rolls_2"]} {"id": "RECIPE_1920", "question": "What ingredients do I need to make 'DIY Spiced Rum Sea Salt Tootsie Rolls,' and what are the steps to prepare them?", "provenance": [41210], "ground_truth": "To make 'DIY Spiced Rum Sea Salt Tootsie Rolls,' you will need the following ingredients: \u00bd cup cocoa powder, \u00bc cup honey, \u00bd cup molasses, 1 cup icing or confectioners sugar, 2 cups nonfat milk powder, 3 tbsp melted butter, 2 tsp vanilla extract, 4 tbsp spiced rum, and a pinch of sea salt (coarse is preferable). The preparation steps include mixing cocoa, honey, molasses, and vanilla together in a bowl until smooth, then adding butter, powdered sugar, salt, and rum. After that, mix in the milk powder and knead the mixture until it forms a smooth lump. Allow it to rest for 20 minutes to achieve the desired consistency.", "images_list": ["diy-spiced-rum-sea-salt-tootsie-rolls_1"]} {"id": "RECIPE_1921", "question": "What vegetables need to be prepped for making 'Mini Dungeness Crab Cupcakes,' and how should each be cut?", "provenance": [41211], "ground_truth": "For making 'Mini Dungeness Crab Cupcakes,' you need to prep celery, bell peppers, onion, and garlic. The celery stalk should be cut in half and then diced. The bell peppers should be sliced in half, with the ribs and seeds removed, then diced. The onion should be chopped, and the garlic should be minced.", "images_list": ["mini-dungeness-crab-cupcakes_2"]} {"id": "RECIPE_1922", "question": "What\u2019s the best way to prepare a delicious mix of funnel cakes, fried Oreos, and Twinkies at home?", "provenance": [41212], "ground_truth": "Introduction: Funnel Cakes, Fried Oreos and Twinkies Oh My. Howdy Y'all Today i am going to show you how to make the state fair fryfecta. If you have ever wanted to make a funnel cake, fried Oreo, or fried Twinkie, this is the recipe for you . Just one taste will take you right back to steamy summer nights at the fair. Oh yeah and you will never have to shell out $5 a pop for your fix ever again. Equipment needed Deep Fryer or Pan Tongs and slotted spoon to fish out the fried goodness Roll of paper towels. Bottle of vegetable oil mixing bowl whisk measuring cups and spoonsBaking soda and a lid in case the grease catches fire on ya if using a pan. Dry Ingredients 2 Cups All Purpose Flour 1 TSP (teaspoon)salt 1 TSP Ground Cinnamon 1 TSP Baking Powder Wet Ingredients2 Cups Milk 2 Large Eggs 2 TSP Vanilla Extract Misc IngredientsConfectioners (powdered) Sugar Frozen Twinkies Oreo CookiesThe first step is to make the batter Add all of the dry ingredients together in the mixing bowl, then mix in the wet ingredients until the batter is smooth. Seriously that is it. there are no magic elves, no unobtanium just some simple mixing. The above recipe so far has yielded 2 funnel cakes, 12 fried Oreo cookies, and 2 fried Twinkies. I probably have enough left over to fry 2 more funnel cakes. If put in a sealed container in the fridge I have stored it for 2 days after making. But with the raw egg you wouldn't want to keep it much longer. It does freeze however.... I use a deep fryer that automatically reaches temperature but if you are using a pan heat the oil to abut 375 degrees Fahrenheit. Follow the directions on your fryer. Now that your oil is heating up you have to decide what you want to fry up. Step 1: Fried Oreo Cookies. Using tongs or a fork dunk a cookie into the batter so that it is covered on all sides, and gently place into the heated oil. Cook them for about 45-60 seconds on each side, turning them them over once. The breading should be a golden brown color. After they are done frying place them on a plate covered in paper towels and dust them with powdered sugar to taste. Step 2: \u200bFried Twinkies . The first step is to freeze a Twinkie for a couple hours to ensure that the filling stays in the Twinkie while it is frying. Using tongs place a frozen Twinkie into the batter mixture and ensure that it is thoroughly coated before fryingAfter it has also fried for about 60 seconds rotate it so that the top side has a chance to cook . After they are done frying place them on a plate covered in paper towels and dust them with powdered sugar to taste. Step 3: \u200bFunnel Cakes. I don't use a funnel but I do pour the batter relatively slowly so that it forms the drizzle pattern we are so used to. Pour about 1/2 a cup of batter slowly into the hot oil in circular patterns. You will be able to see in the oil about how big the cake is going to be and spots that need more batter. After it has fried for about 60 seconds use your tongs to flip it and let it finish up on the other side. Then set on a plate covered with towels and dust with powdered sugar to taste. Thank you and snack responsibly.", "images_list": ["funnel-cake-fried-oreos-and-twinkies-oh-my_0", "funnel-cake-fried-oreos-and-twinkies-oh-my_1", "funnel-cake-fried-oreos-and-twinkies-oh-my_2", "funnel-cake-fried-oreos-and-twinkies-oh-my_3"]} {"id": "RECIPE_1923", "question": "What is the first step to frying Oreo cookies for 'Funnel Cakes, Fried Oreos and Twinkies Oh My,' and how long should they be cooked on each side?", "provenance": [41212], "ground_truth": "The first step to frying Oreo cookies for 'Funnel Cakes, Fried Oreos and Twinkies Oh My' is to dunk a cookie into the batter until it is covered on all sides, then gently place it into heated oil. They should be cooked for about 45-60 seconds on each side.", "images_list": ["funnel-cake-fried-oreos-and-twinkies-oh-my_1"]} {"id": "RECIPE_1924", "question": "What is the overall process for whipping up a delicious orange upside down cake using a microwave?", "provenance": [41213], "ground_truth": "Introduction: Orange Upside Down Cake in Microwave. This is purely eggless cake made in microwave. Interesting to cook, yummy to eat with fantastic orange glaze, this cake is heavenly.Ingredients:Cake MaterialRefined Flour (Maida) \u2013 1 Cup Powdered Sugar \u2013 \u00bd Cup Baking powder \u2013 2 tsp Refined oil/ Olive oil \u2013 \u00bc cup Curd \u2013 \u00bd cup Fresh Orange Juice \u2013 2 tbsp Orange Zest \u2013 1 tsp Orange food colour \u2013 a pinch (optional)For the orange glaze Orange - 1 big pcs thinly sliced into rings Sugar \u2013 \u00bc cup Water \u2013 2 tbsp Softened butter -1 tbsp Step 1: Method. In a pan, heat water. Add sugar and butter and let the mixture come to boil. Add orange rings very carefully to avoid breaking and cook for a minute. Remove the pan from the heat and let it cool down. Grease a baking pan with oil and arrange these orange slices at the base. Pour little syrup as well and keep it aside.In a bowl add the sugar and oil; mix it well. Add curd, orange zest and orange food colour.In another bowl sift together flour and baking powder. Gradually add the flour mix to the above wet ingredients and mix all the ingredients. Add in the orange juice and mix again.Pour this cake batter over the orange slices in the baking pan. Even out the layer using the back side of spoon. Tap the pan 2-3 times.Bake the cake on low rack in preheated microwave at 170 degrees for 25 minutes. Once ready check until the tooth pick inserted in the center comes out clean.Remove the cake from microwave and allow it to cool down. Once cooled, carefully turn the cake upside down on to a serving plate.", "images_list": ["orange-upside-down-cake-in-microwave_0"]} {"id": "RECIPE_1925", "question": "What is the method for preparing the orange glaze for the Orange Upside Down Cake before placing it in the baking pan?", "provenance": [41213], "ground_truth": "To prepare the orange glaze for the Orange Upside Down Cake, heat water in a pan, add sugar and butter, and allow the mixture to come to a boil. Then, carefully add the orange rings and cook them for a minute. After removing the pan from heat, let it cool before arranging the orange slices at the base of a greased baking pan, pouring a little syrup over them.", "images_list": []} {"id": "RECIPE_1926", "question": "After spreading a layer of prepared mascarpone cream over the cookies in 'How to Make a Virgin Italian Tiramisu,' what should you do next?", "provenance": [41214], "ground_truth": "After spreading a layer of the prepared mascarpone cream over the cookies in 'How to Make a Virgin Italian Tiramisu,' you should put cocoa powder into a wire strainer and sprinkle it over the top of the cream. If you prefer, you can also add a few swirls of chocolate syrup for additional sweetness.", "images_list": ["how-to-make-a-virgin-italian-tiramisu_16"]} {"id": "RECIPE_1927", "question": "What is the best way to prepare a refreshing summer soup that captures the essence of the season?", "provenance": [41215], "ground_truth": "Introduction: Summer Soup. Here's a recipe for my summer soup. It's easy and fast to make. Step 1: Products. 1 cucumber\n800 gr yoghourt\n800 ml water\n2-3 cloves of garlic\nsalt\n Step 2: Making. 1. Put the yoghourt in the pot and stir it until all small lumps disappear and then add the water. \n2. Grate the cucumber and add it to the pot.\n3. Mash the garlic and add it to the pot. Stir.\n4. Add the salt and stir it again.\n5. If you like you can add dill.\n Step 3: Ready. Keep the soup in the fridge and do NOT warm it. Serve it cool with fried or roasted potatoes, roast chicken, steaks and almost everything which is made on grill.\n", "images_list": ["summer-soup_0", "summer-soup_1", "summer-soup_2", "summer-soup_3"]} {"id": "RECIPE_1928", "question": "What is the process for preparing the yogurt and water mixture in the 'Summer Soup' recipe?", "provenance": [41215], "ground_truth": "To make 'Summer Soup,' you start by putting the yogurt in the pot and stirring it until all small lumps disappear, and then you add the water.", "images_list": ["summer-soup_2"]} {"id": "RECIPE_1929", "question": "What is the best way to create delicious Brazilian BBQ Churrasco Beef at home?", "provenance": [41216], "ground_truth": "Introduction: Brazilian BBQ Churrasco Beef. Rio Grande do Sul is the birthplace of the churrasco, a barbecue tradition centered on beef at its best. There are plenty of churrascarias around where I live in the US, but doing it yourself and taking your churrasco outside is immensely gratifying. You only need a few simple things:Beef (I'll talk about picking out beef next)Food-grade ice cream salt or extra-coarse saltA really big skewerHardwood natural lump charcoalA BBQ, firepit, or other safe, legal place to burn said charcoal.A meat thermometer (optional, but so helpful!) Step 1: Select the Beef. Thankfully, you don't need an expensive cut of meat for delicious churrasco. Look for some marbling of fat throughout the meat, and a nice layer of fat on one side. I also like to find cylindrical-shaped cuts, as these cook a bit quicker and more evenly than rounder cuts. You want about a half pound to a pound of meat per person. Step 2: Salt the Beef. Ice cream salt is generally used for cooling down ice, allowing for old-fashioned ice cream making. I just learned that not all of it is actually labeled for consumption, though it's considered safe for food contact (such as chilling down a watermelon in salted water). Read all the fine print and seek out food-grade ice cream salt, or baring that, use the very coarse salt intended to refill salt grinder. Liberally press this all over the meat. These chunks will partially melt and do their magic when the meat cooks. It's essential! Use the chunkiest salt you can find! Step 3: Beef Meets Skewer. You need a hefty skewer to hold up a huge chunk of beef -- something akin to a small sword (except without the sharp edges). My method for obtaining awesome skewers was marrying someone who had lived in Rio Grande del Sul. I've never seen skewers this big in any store in the United States, and I don't know how available they are elsewhere in the world outside of Brazil. There are internet suppliers of churrasco skewers, or you might be able to re-purpose a rotisserie skewer or other grilling equipment to this end. Step 4: Cooking the Beef. Get some hardwood lump charcoal going. Avoid propane. Avoid chemically-bound briquettes. Really, the only flavors here are beef, salt, and smoke, so you want the smoke to be tasty, too.The thickness of your beef will determine how far away it needs to be from the coals. You don't want the outside to be burnt while the inside is still raw. Here, you can see the park BBQ just wasn't deep enough, so we improvised and used horizontal distance to keep the beef cooking slowly enough. In the past, in fire rings, we've also used bricks and rocks to prop up skewers a little higher. If the outside is turning golden in the first ten minutes, get the beef further away.Once you're set up, feel free to fiddle, turning the meat over regularly so it all cooks evenly. We cooked this two pound roast about eight inches away from the coals, for about forty-five minutes until medium-rare.You can try just prodding at the meat to feel for doneness, but I like to bring a probe thermometer and check two or three of the thickest places around the roast. I've found it's much more accurate, especially when I'm hungry. You can cut into the beef to check it, but this lets juices run out and toughens the meat.Rare is 125F, medium rare is 130F, and medium is 140F, and medium well is 150F. If you have a group with varying preferences, the ends are going to be somewhat more well-done than the center. Step 5: Rest and Eat. Here it is -- all delicious and ready to go. If you are patient, you can wrap this in aluminum foil, cover with a towel, and allow the meat to rest for ten minutes. If you are not, slice and eat!Another traditional part of a churrasco is whole grilled pineapple -- pineapple supposedly helps you digest all that meaty goodness. I hope to have an instructable up on that process soon.", "images_list": ["brazilian-bbq-churrasco-beef_0", "brazilian-bbq-churrasco-beef_1", "brazilian-bbq-churrasco-beef_2", "brazilian-bbq-churrasco-beef_3", "brazilian-bbq-churrasco-beef_4", "brazilian-bbq-churrasco-beef_5"]} {"id": "RECIPE_1930", "question": "What type of charcoal should I use for cooking Brazilian BBQ Churrasco Beef, and how far from the coals should the beef be positioned?", "provenance": [41216], "ground_truth": "To prepare Brazilian BBQ Churrasco Beef, you should use hardwood lump charcoal for cooking. It's crucial to position the beef far enough away from the coals to ensure that the outside does not burn while the inside cooks properly.", "images_list": ["brazilian-bbq-churrasco-beef_4"]} {"id": "RECIPE_1931", "question": "What should be done with the meat after smoking it for 'Open Sourcing Mammaw's Burgoo' before it is prepared for the next step?", "provenance": [41217], "ground_truth": "You should load it into the warm water, bring to a boil and simmer overnight.", "images_list": ["open-sourcing-mammaws-burgoo_6"]} {"id": "RECIPE_1932", "question": "What is the best way to whip up a batch of super easy cookies using just three ingredients?", "provenance": [41218], "ground_truth": "Introduction: Super Easy, Three-ingredient Cookies.. This instructable is to show you how to make some very delicious, and very easy cookies. The recipe is great for college students, because it only requires a few ingrediants.How can you make cookies with only three ingredients, you ask? One of the ingredients is cake mix. It's also great, because you can easilly create a different flavour of cookie, by just using a different flavour of mix. Step 1: Ingredients. Go to the store and buy: 1 Box of Cake Mix (I've had good results with the Betty Crocker Variety). You can get any flavour of normal cake mix, but I've found angelfood and Yellow cake to be particularilly delicious. 2 Eggs 1/2 Cup Vegetable Oil (Optional) One jar of Nutella.That is, if you don't already have them. You will also need a mixer or a beater and a large bowl, and a cookie sheet. Step 2: Mix Everything Together.. First of all, preheat the oven to 350 degrees.Measure out the oil and crack the eggs into your mixer. Or, if you don't have a mixer, just use a large bowl and some beaters. Then, open the cake mix and pour that into the mixer, too. Mix it all together until it's a uniform, wet, sticky mass.Lick the beaters while you wait for the oven to finish preheating*. See, nummy.*Note: don't atcually do this is you're worried about eating raw eggs. If you do get sick, it's not my fault. Step 3: Bake!. Scoop out the dough in rounded teaspoons, and plop them on an ungreased cookie sheet. Then, when the oven's ready, pop the cookies in.After 11 minutes, pull it out, and stick a toothpick into one of the cookies. If it comes out dry, the cookies are done. Otherwise, put the cookies in for another minute.Once they are done, take the cookies off the cookie sheet and put them on a plate or something to cool.Then, load up more dough on the cookie sheet, and cook that. Repeat, until you have lots of cookies and no dough. Step 4: You're Done. Optional (but awesome) step: Spread some Nutella on the hot cookies. They'll still be good without it, but trust me: Nutella with these cookies is CRAZY DELICIOUS.Then.. Enjoy! This recipe makes about 2 dozen cookies, depending on how big you make the scoops. Share some with your friends, to impress them with your baking skills. Then, next time, experiment with a different colour of cake mix.", "images_list": ["super-easy-three-ingredient-cookies_0", "super-easy-three-ingredient-cookies_1", "super-easy-three-ingredient-cookies_2", "super-easy-three-ingredient-cookies_3", "super-easy-three-ingredient-cookies_4"]} {"id": "RECIPE_1933", "question": "For making 'Super Easy, Three-Ingredient Cookies,' what should you avoid doing with the dough after mixing it together?", "provenance": [41218], "ground_truth": "After mixing the dough together, you should avoid licking the beaters.", "images_list": ["super-easy-three-ingredient-cookies_2"]} {"id": "RECIPE_1934", "question": "What is the best way to prepare a Winterfell Manhattan and impress your guests?", "provenance": [41219], "ground_truth": "Introduction: How to Make a Winterfell Manhattan. Variation on a perfect manhattan, with different bitters, lemon peel instead of cherries, and a cube. For Eddard Stark's severed head.Dan Stone Ready to make a Winterfell Manhattan? Step 1: Cocktail Ingredients for a Winterfell Manhattan. Let's make sure you've got all the ingredients you need. 2 oz Rittenhouse 100 rye 1/2 oz Dolin dry 1/2 oz Dolin sweet 1 dash angostura 2 dash orange bitters Lemon peel Big cube Step 2: Preparation. Build in a beaker, stir, strain over big cube, and nail it with the peel. (The rittenhouse and Dolins can be swapped for your favorite alternatives.)", "images_list": ["how-to-make-a-winterfell-manhattan_0", "how-to-make-a-winterfell-manhattan_1", "how-to-make-a-winterfell-manhattan_2"]} {"id": "RECIPE_1935", "question": "What ingredients are required to make a Winterfell Manhattan cocktail?", "provenance": [41219], "ground_truth": "To make a Winterfell Manhattan cocktail, you will need the following ingredients: 2 oz Rittenhouse 100 rye, 1/2 oz Dolin dry, 1/2 oz Dolin sweet, 1 dash angostura, 2 dash orange bitters, lemon peel, and a big cube of ice.", "images_list": ["how-to-make-a-winterfell-manhattan_1"]} {"id": "RECIPE_1936", "question": "How do you dissolve the gelatin in the 'MYO Gelatin Fruit Snacks' recipe?", "provenance": [41220], "ground_truth": "To dissolve the gelatin in the 'MYO Gelatin Fruit Snacks,' reheat it in the microwave at 30-second intervals, stirring after each interval, until it is completely dissolved. In my experience, this took 1 minute and 30 seconds.", "images_list": ["myo-gelatin-fruit-snacks_6"]} {"id": "RECIPE_1937", "question": "In building a Hybrid Solar Cooker, what materials should be used for the reflector, and what is a key requirement for its effectiveness?", "provenance": [41221], "ground_truth": "In building a Hybrid Solar Cooker, the reflector should be made of a reflective covering or aluminum. A key requirement for its effectiveness is that the sheet must be as smooth as possible, with extra material left on the sides for taping down.", "images_list": ["hybrid-solar-cooker_8"]} {"id": "RECIPE_1938", "question": "In the process of making 'S'more Brownie Bars,' how do you prepare and add the marshmallow topping?", "provenance": [41222], "ground_truth": "To prepare the marshmallow topping for 'S'more Brownie Bars,' melt an overflowing 2 cups of marshmallows in the microwave on half power until they are melted and gooey. Then, carefully spread this melted marshmallow over the freshly baked brownies, taking care not to tear them apart.", "images_list": ["smore-brownie-bars_4"]} {"id": "RECIPE_1939", "question": "What tools and safety equipment do I need to create a 'Pumpkin Beer Beverage Cooler'?", "provenance": [41223], "ground_truth": "To create a 'Pumpkin Beer Beverage Cooler,' you will need tools such as a large Funkin (or other fake pumpkin or even a real one), sharpie, box cutter or Exacto knife, a Dremel with sanding and high-speed cutter bits, a steak knife, as well as safety equipment including safety glasses and a mask.", "images_list": ["pumpkin-beer-beverage-cooler_1"]} {"id": "RECIPE_1940", "question": "What is the process for creating glorified rice as a delightful dessert?", "provenance": [41224], "ground_truth": "Introduction: Glorified Rice. You will need the following ingredients to complete this recipe:2 cups of rice (prepared)1 can of crushed pineapple1 large box of Orange Jell-O (prepared)1 tub of Cool Whip1/3 cup of powdered sugarAn easy, fast dessert recipe that can be made for any occasion. Step 1: Prepare Jell-O, Rice, and Pineapple. Before you can begin to make the glorified rice, you must prepare some of your ingredients first. Rice: Cook the rice thoroughly in your preferred way of cooking rice (boiling pot with water, rice cooker, etc.)Jell-O: Follow the instructions on the Jell-O box to prepare it. Pineapple: Make sure to drain the pineapple from the can to get any excess juices/ water out. Step 2: Mix Ingredients Together. 1. Mix the Jell-O into the rice.2. Add the crushed pineapple into the Jell-O and rice mixture. 3. Mix in the Cool Whip. 4. Mix in the powdered sugar. Step 3: Refrigerate and Enjoy. After the ingredients are mixed together, refrigerate for at least one hour. Serve cold and enjoy :)", "images_list": ["glorified-rice_0", "glorified-rice_1", "glorified-rice_2", "glorified-rice_3"]} {"id": "RECIPE_1941", "question": "What are the steps to prepare the rice, Jell-O, and pineapple for making 'Glorified Rice' before mixing the ingredients?", "provenance": [41224], "ground_truth": "To prepare the ingredients for 'Glorified Rice,' cook the rice thoroughly using your preferred method, follow the instructions on the Jell-O box to prepare it, and make sure to drain the pineapple from the can to remove excess juices or water.", "images_list": ["glorified-rice_1"]} {"id": "RECIPE_1942", "question": "What is the best way to create a deliciously decadent chocolate chia seed pudding?", "provenance": [41225], "ground_truth": "Introduction: How to Make (EASY) Decadent Chocolate Chia Seed Pudding. I came across this recipe on Pinterest the other day and decided I just had to try it. With Valentines Day less than a month away, I now have this bad boy in my arsenal and it will be new my go to for chocolate desserts. It is JUST so dang easy! I was a little nervous because I've never ever worked with Chia Seeds before. But now I am going to be hunting down a lot more recipes because this is BY far the easiest recipe I have ever used. I literally measured everything out, whisked it together, and then popped in the fridge over night! I could totally see a husband or a boyfriend making this for their girlfriend/wife, because honestly what woman doesn't LOVE chocolate! You will need:1 1/2 cups Almond Milk1/3 cup Chia Seeds3 tablespoons Coco Powder (the original recipe called for more, but this was all I had left and I feel like it was chocolate-y enough) Honey to taste (You can also use maple syrup or agave nectar)Strawberries (Optional Whipping Cream)**Note - I would say that this recipe would be suitable for two people** Let's get started! Step 1: Measure and Whisk. Measure out in a medium bowl or Tupperware container1 1/2 cups Almond Milk1/3 cups Chia Seeds3 Tablespoons Coco PowderWhisk, and keep whisking...Taste! At this point it was chocolate-y enough for me but still a little bitter so I added a squirt of honey. Everyones taste buds are different but I would recommend adding a little bit at a time! Step 2: Cover and Refridgerate. Cover your chocolate-y goodness and let rest in the fridge overnight (or at least 5 hours) When you open the container it should have a pudding like consistency! **Note if the Chia Seed texture weirds you out you could blend the mixture until it smooth and creamy, but personally I liked the texture!** Step 3: Make the \"Parfait\". Parfait in French actually means a frozen dessert made from a base of sugar syrup, egg, and cream but in my world it means to layer in a glass with berries or fruit and make look pretty! So rinse and chop your strawberries (you could use any other fruit that you think pairs well with chocolate!) Layering the strawberries first. Then scoop a dollop or two of the pudding. Another layer of berries. (A layer of whipping cream at this point is optional)Then maybe another dollop or two of the pudding! Garnish with a whole berry, chopped berries, or whipping cream. If I was making this for a party I would totally garnish with edible gold leaf (Found here) Step 4: Enjoy! . The image above is of my decadent goodness sitting on my windowsill in Germany as it snows outside! (What a great Saturday Treat!)Needless to say I ate it in about 5 minutes, and I can't wait to make this dessert again! Enjoy! (Here is the original recipe) Once you have the right ratio of Chia Seeds to Almond Milk you could really have fun exploring the different possibilities of flavors. I think I am going to try a \"Apple Pie\" rendition using vanilla, chopped apples and cinnamon! Yum! Xo! Mama Mere Bear ", "images_list": ["how-to-make-easy-decadent-chocolate-chia-seed-pudd_0", "how-to-make-easy-decadent-chocolate-chia-seed-pudd_1", "how-to-make-easy-decadent-chocolate-chia-seed-pudd_3", "how-to-make-easy-decadent-chocolate-chia-seed-pudd_4"]} {"id": "RECIPE_1943", "question": "What ingredients do I need to whisk together in Step 1 for making 'EASY Decadent Chocolate Chia Seed Pudding'?", "provenance": [41225], "ground_truth": "To make 'EASY Decadent Chocolate Chia Seed Pudding,' the ingredients needed to whisk together in Step 1 are 1 1/2 cups of Almond Milk, 1/3 cup of Chia Seeds, and 3 tablespoons of Coco Powder.", "images_list": ["how-to-make-easy-decadent-chocolate-chia-seed-pudd_1"]} {"id": "RECIPE_1944", "question": "What ingredients should I mix into the rice cooker cup for making 'Nasi Kuning (Yellow Rice): a Traditional Food of Indonesia'?", "provenance": [41226], "ground_truth": "To make 'Nasi Kuning (Yellow Rice): a Traditional Food of Indonesia,' you should mix 1 kg of rice and water, the grinded ingredients, 2 bay leaves, 2 stalks of lemongrass, 65 ml of coconut milk, and beef flavour into the rice cooker cup before cooking.", "images_list": ["nasi-kuning-yellow-rice-a-traditional-food-of-indo_4"]} {"id": "RECIPE_1945", "question": "What is the overall process for preparing delicious broiled dates that everyone will love?", "provenance": [41227], "ground_truth": "Introduction: Broiled Dates. This is the best\u00a0appetizer recipe ever! \u00a0It's kind of funny because people will walk by and wonder what it is, then the people who have tried it will start raving, and about 15 minutes later it's all gone and everyone is trying to find out who made it so they can get the recipe. \u00a0This beats bacon wrapped dates hands down and makes Deglet dates taste as good as Medjools. Step 1: Step 1 Gather Your Ingredients. You'll need\n8 oz cream cheese\n36 pitted dates\nsalt\npepper\nhoney Step 2: Trick of the Dish. Cut the cream cheese into a 6x6 grid before you get started. \u00a0they don't need to be exactly equal because you'll have some dates that are larger than others. Step 3: . Stuff the dates with cream cheese. \u00a0Drizzle with honey and sprinkle with salt and pepper. Step 4: . Stick in the broiler for 5-7 minutes until the surface turns golden brown, and you are done. \u00a0These taste really gourmet so it's okay to act like they were a lot more difficult to make than they are.", "images_list": ["broiled-dates_0", "broiled-dates_1", "broiled-dates_2", "broiled-dates_3", "broiled-dates_4"]} {"id": "RECIPE_1946", "question": "How should the cream cheese be prepared before stuffing the dates for making 'Broiled Dates'?", "provenance": [41227], "ground_truth": "For making 'Broiled Dates,' the cream cheese should be cut into a 6x6 grid before getting started. It does not need to be exactly equal since some dates are larger than others.", "images_list": ["broiled-dates_2"]} {"id": "RECIPE_1947", "question": "What is the fantastic way to whip up a delicious ooze berry shake that combines strawberries and bananas?", "provenance": [41228], "ground_truth": "Introduction: Ooze Berry Shake. strawberry bannana shake easy and fast to make! Step 1: Chop . chop 2 cups of strawberrys Step 2: Place All Ingrediants in Blender . 1 and 1/2 cup of ice, 2 cups of chopper strawberrys, one bannana, and 2 and a half cup of yoplait yogurt Step 3: Blend. blend intill smooth Step 4: Pour. pour into 5 glasses and enjoy!", "images_list": ["ooze-berry-shake_0", "ooze-berry-shake_1", "ooze-berry-shake_2", "ooze-berry-shake_3", "ooze-berry-shake_4"]} {"id": "RECIPE_1948", "question": "What ingredients do you need to place in the blender to make 'Ooze Berry Shake'?", "provenance": [41228], "ground_truth": "To make 'Ooze Berry Shake,' the ingredients to be placed in the blender include 1 and 1/2 cup of ice, 2 cups of chopped strawberries, one banana, and 2 and a half cups of Yoplait yogurt.", "images_list": ["ooze-berry-shake_2"]} {"id": "RECIPE_1949", "question": "What\u2019s the best way to whip up a delicious avocado hummus that\u2019s perfect for dipping?", "provenance": [41229], "ground_truth": "Introduction: Avocado Hummus. I saw a recipe for avocado hummus on Pinterest and just couldn't get over how pretty it looked, so I knew I had to try it myself. :DAvocado hummus has a really mild flavor and it's even lighter and creamier than regular hummus - great as a dip for veggies or chips! I added cumin and cayenne to mine, but I think coriander would be lovely too.If you're a big avocado fan, make sure to also check out my recipe for chocolate avocado mousse!Bonus tip: put this hummus on a sandwich. DANG IT IS GOOD. I just made a chipotle chicken, onion and avocado hummus sandwich and I am really excited about it. Step 1: Ingredients. 14.5 oz can chickpeas, rinsed and drained2 ripe avocados1+ cloves of garlic3-4 tablespoons olive oila limesalt & pepperwhatever spices you like!You'll also need a food processor - I'm using this one. If you REALLY like garlic, I'd suggest doing two or more cloves. I added one large clove and the flavor was pretty mild. Step 2: Process the Chickpeas. First off, you'll want to process the chickpeas so they're pretty smooth.Combine the chickpeas, garlic, the juice from half the lime, a pinch of salt and a couple tablespoons of olive oil in the food processor. Blend until smooth - you'll need to scrape down the sides and maybe add more olive oil if it doesn't want to come together. :) Step 3: Add the Avocado. Roughly chop the avocados and throw them in and blend again, continuing to scrape down the sides when it needs it.Blend until nice and creamy. Step 4: Taste Testing!. Once everything is blended together, you can start playing with the flavors. For this batch, I probably used about 4 tablespoons of olive oil. I also used the juice of the whole lime, a couple pinches of salt, and a pinch each of black pepper, cayenne and cumin. You can also add tahini - I decided to leave it out this time because it can overpower delicate flavors like the avocado. :)", "images_list": ["avocado-hummus_0", "avocado-hummus_1", "avocado-hummus_2", "avocado-hummus_3", "avocado-hummus_4"]} {"id": "RECIPE_1950", "question": "In the process of making 'avocado-hummus,' how should the chickpeas be blended with other ingredients?", "provenance": [41229], "ground_truth": "In the process of making 'avocado-hummus,' the chickpeas should be blended until they are pretty smooth by combining them with garlic, the juice from half the lime, a pinch of salt, and a couple tablespoons of olive oil in the food processor.", "images_list": ["avocado-hummus_2"]} {"id": "RECIPE_1951", "question": "What is the best way to prepare a refreshing sangria that combines wine and a variety of fruits?", "provenance": [41230], "ground_truth": "Introduction: Refreshing \"Sangria\" - Wine and Fruits Refreshing Drink. \"Sangr\u00eda\", literally -bleeding- in english (but don't use the English term, Latin american food doesn't have translation), is a drink made with wine, fruits and sugar. It's perfect for those hot days, specially on summer. Very easy to do and with a nice smell and taste. Step 1: Ingredients. Sangr\u00eda is mostly made from fruits and wine, but in this case I will add lemon flavored soda and orange juice.Ingredients:Oranges (And orange juice)LemonOther fruits of your choice (Apples, strawberries, watermelon, etc.)SugarRed wineLemon flavored soda Step 2: Cutting and Mixing. Now you have your ingredients and you washed them very well, you only need to cut them. Cut some slices of oranges and lemon, the other fruits finely cut. Add the orange juice to the jar, then the orange and lemon slices, sugar and the other fruits. Finally add the wine, the lemon flavored soda and mix it. Add some ice cubes and keep it cooled before you serve. The proportion mostly to taste, just keep the wine in proportion with soda to 2:3 (Wine:Soda), to keep the carbonated felling.Ap", "images_list": ["refreshing-sangria-wine-and-fruits-refreshing-drin_0", "refreshing-sangria-wine-and-fruits-refreshing-drin_1", "refreshing-sangria-wine-and-fruits-refreshing-drin_2"]} {"id": "RECIPE_1952", "question": "For making 'Refreshing Sangria - Wine and Fruits Refreshing Drink,' what fruits should I cut and mix with orange juice, and what is the correct proportion of wine to lemon flavored soda?", "provenance": [41230], "ground_truth": "To make 'Refreshing Sangria - Wine and Fruits Refreshing Drink,' you should cut slices of oranges and lemon, and finely cut the other fruits of your choice (such as apples, strawberries, watermelon, etc.). The correct proportion of wine to lemon flavored soda should be 2:3 (Wine:Soda) to maintain the carbonated feeling.", "images_list": ["refreshing-sangria-wine-and-fruits-refreshing-drin_2"]} {"id": "RECIPE_1953", "question": "What is the best way to prepare a deliciously crunchy mac and cheese that will wow everyone at the table?", "provenance": [41231], "ground_truth": "Introduction: Crunchy Mac & Cheese. \n What do peanut butter and macaroni and cheese have in common? There is a tiny battle being waged to determine which is superior: creamy or crunchy. I fall pretty squarely in the crunchy congregation. I know that I am not the only member of the cult of mac and cheese who prefers that cheese to have been slightly burnt. (And to those of you with me in the choir, we'll feast on crunchy bits after I wrap up this cheesy sermon for the runny-lovin' unbelievers.)With this recipe, I'm looking to convert creamy mac and cheese lovers into disciples of something crunchier, edgier, and more delicious.\nIf you have only ever gummed down delicate arpeggios of creamy layers of cheese in perfect al dente pasta*,\u00a0the bite from the sharp cheddar and the staccato crunch of baked macaroni will be a bit of a shock. You'll be disoriented at first. Frightened. Perhaps awestruck in the pants-pooping tradition of many a prophet in the face of the sublime. Be not afraid.\u00a0\nThis is my grandmother's recipe. There are four ingredients: elbow macaroni, sharp cheddar cheese, butter, and dry mustard. Bake at 375 for half an hour. Increase heat or time for added crunch. Serves four.\u00a0INGREDIENTS\n\t\t~2 cups of cooked elbow macaroni\n\t\t1 lb of sharp cheddar cheese (diced into 1/4\"\u00a0cubes)\n\t\t1 teaspoon of dry mustard\n\t\tbutter (slightly more than seems\u00a0reasonable)\n\t\tsalt and pepper\n\t\t...and you'll need a medium oven-safe dish\u00a0PROCESS\n\t\tPreheat\u00a0oven to 375F\n\t\tCook\u00a0pasta while the oven heats up\n\t\tAdd the pasta, the mustard, and cheese to the casserole dish\n\t\tMix well\n\t\tDot with butter, salt, and pepper\n\t\tBake at 375F for 30 minutes\n\t\t(For extra crunch) Increase temperature to 400 for five minutes\nYou are on your own for resolving any disputes over who gets the corner piece. I recommend baking a main casserole dish as well as a small Pyrex dish to ensure that the cook receives the lion's share of crunchy bits.\u00a0\nDid you hear the good word and try this dish for yourself? If so, drop me a note in the comments. Or even better! Show us all a picture of your version. Did you make a cute little plate of\u00a0hors d'oeuvres? Did you add bacon? Did you make a healthier version? I've got a handful of 3 month pro memberships for anyone who takes up the crunchy challenge and shares a picture (or full Instructable) of their own crunchy mac and cheese recipes.\u00a0*See? I can totally appreciate where you're coming from. I get why someone might like creamy mac and cheese.\u00a0", "images_list": ["crunchy-mac-cheese_0"]} {"id": "RECIPE_1954", "question": "What ingredients do I need to mix together in the casserole dish for making 'Crunchy Mac & Cheese' before baking?", "provenance": [41231], "ground_truth": "To make 'Crunchy Mac & Cheese,' you need to mix the cooked elbow macaroni, dry mustard, and sharp cheddar cheese in the casserole dish before baking.", "images_list": ["crunchy-mac-cheese_0"]} {"id": "RECIPE_1955", "question": "How long should the ingredients be blended together when making 'Smoothsicle' for proper processing?", "provenance": [41232], "ground_truth": "When making 'Smoothsicle,' the ingredients should be blended together for about 40 seconds, with an optional extension to 50 seconds if you want to ensure everything has been processed.", "images_list": []} {"id": "RECIPE_1956", "question": "What\u2019s the best way to prepare delicious speculaas cookies that capture that wonderful Dutch spice flavor?", "provenance": [41233], "ground_truth": "Introduction: Speculaas-cookies (a.k.a. Dutch Spice Cookies). Speculaas is a real treat in Western-Europe. We eat it on various ways :on some bread, with coffee, mixed with ice cream. It's thin, very crunchy and made with white flour, butter, brown sugar and spices like cinnamon, cloves, nutmeg, ginger, white pepper and cardamom. Some while ago a genius women made speculaaspasta ( speculoospaste ) which is creamy speculaas to spread on some bread. . This stuff is so good so I tried to combine it with a cookie.\nNOTE :I'm not sure if you can buy this outside Belgium Step 1: Ingredients. This can be done with almost every recipe. If you like chocolate chip cookies just use a recipe of your choise. Just keep in mind that this stuff is very fat and very sweet. You might want to reduce the amount of butter and suger. I used following recipe2/3 cup brown sugar1/3 cup speculaaspasta4/3 cup flour2 tbls butter1 egg1 teaspoon vanilla Step 2: Assemble. Mix the butter, the sugar, the flour and the vanilla. Ad the speculaas paste and mix briefly\nYou can replace the speculaas paste by the following mix or the mix\u00a0 provided by gellocks in the comments\nmix all the ingredi\ufffdnt en ground them \n30 g cinnamon\n10 g clove powder \n10 g nutmeg \n5 g white pepper \n5 g anise seed \n5 g coriander seed Step 3: Bake the Cookie. Put the cookies in an oven for 10 to 13 minutes at 180\u00b0C.When the cookies are almost done, add some paste on top of the cookie and let it bake for 5 more minutes.Let the cookies cool down and enjoy !", "images_list": ["speculaas-cookies_0", "speculaas-cookies_1", "speculaas-cookies_2", "speculaas-cookies_3"]} {"id": "RECIPE_1957", "question": "In the recipe for 'speculaas-cookies,' what ingredients are combined in Step 2, and how is the speculaas paste incorporated into the mixture?", "provenance": [41233], "ground_truth": "In the recipe for 'speculaas-cookies,' the ingredients combined in Step 2 are butter, sugar, flour, and vanilla. The speculaas paste is then added to this mixture and mixed in briefly.", "images_list": ["speculaas-cookies_2"]} {"id": "RECIPE_1958", "question": "What\u2019s the best way to prepare delicious Royal Ruby Shortbread Cookies that are both sweet and chewy?", "provenance": [41234], "ground_truth": "Introduction: Royal Ruby Shortbread Cookies. These cookies are the perfect balance of sweet, salty, and chewy. Every time I make these, people ask for the recipe, they are that good. They are easy to make and prep days in advance to make even faster. These cookies are so versatile, you can add any kind of jam or filling of your choice, Nutella, chocolate ganache, lemon curd, almond filling...the list goes on and on. That's what makes these cookies so fabulous, the fact that you can customize the flavor profiles to however you like!Enjoy eating! Step 1: Royal Ruby Shortbread Cookies. Begin with the cranberry - orange jam so it has a chance to thicken and cool down for the cookiesStart by adding cranberries, water, and sugar to a saucepan and stir so that all the sugar has been hydrated.Put on medium heat until the cranberries start to leech out water...Then carefully transfer mixture to a blender or food processor.Blend until the mixture is completely smooth, skins and all...Return mixture back to saucepan and continue to cook for 15 to 20 mins on medium heat...The jam should coat a wooden spoon without dripping comepletely off.Once the jam is done cooking add the zest of one orange, mix and then transfer into bowl and set in fridge.Then continue on to making the shortbread dough...Start by creaming sugar, salt, and butter in mixer or a bowl if using a hand mixer.Once creamy and smooth add vanilla and mix.Then add flour and mix on slow to prevent flour from going everywhere.Once the shortbread is done, wrap it up with plastic wrap and set in fridge for 45 mins to hour to get it cold and ready to roll out...Once ready to roll...Preheat oven to 350After the dough is chilled...Take dough out of fridge and flour counter surface that you are rolling the dough onto...Don't forget to flour the top of the dough and the rolling pin tooRoll dough out to about 1/4 in...You want to work a little fast because once the dough is warm, it is harder to work with and sticks to pin and counter... If the dough starts to become warm, no worries just transfer onto sheet tray and put back in fridge for 20 mins or so until dough is cold again...Once you have the dough rolled out take a biscuit cutter or round cookie cutter about 3 inches in diameter and cut out rounds out of dough...You can use scrap dough, just remember to smoosh all scrap pieces back together and put back in the fridge to get cold again...Once you have your rounds, pull out your jam and in the center of each round put about 2 teaspoons of jam...Once the jam is in place...Take a bowl and add one egg with a dash of water in it and mix with fork tto make egg wash...this is used as the glue to hold to triangle cookie shape...Brush egg wash with pastry brush circling around the jam on the dough on each round...Once egg was is on, pinch the sides of the round into threes to get that traditional triangle shape, should pinch 3 times on each round to make 3 corners to create the triangle...I like to cook these cookies on parchment paper, easy clean up... also the parchment helps prevent the bottom from over browning... And then you don't need to grease the sheet tray either!Set in oven at 350 for 12 to 15 mins ( until the corners are slightly golden browned) Once done take out and transfer onto a cooling rack...If you want to make these cookies even prettier, dust a little bit of powdered sugar on top for a more finished look!You can also make these cookies with raspberry, or strawberry... Just swap out the berries for the jam recipe.These cookies are so easy to make, and look extremely impressive. You can prep in advance by making jam and dough days before hand. You can alway make dough in advance ( even freeze dough) just remember if you plan on using frozen dough take it out of the freezer a day before making and set in fridge to thaw.Jam you can make up to a week in advance, just remember to put in air tight container to prevent any other flavors from the fridge seeping in...These cookies are such a delight, you will have all your family and friends asking for the recipe... Not to mention they make a very affordable gift!", "images_list": ["royal-ruby-shortbread-cookies_0"]} {"id": "RECIPE_1959", "question": "When making 'Royal Ruby Shortbread Cookies,' what should I do if the dough starts to warm up while rolling it out, and what is the ideal thickness for rolling the dough?", "provenance": [41234], "ground_truth": "If the dough for 'Royal Ruby Shortbread Cookies' starts to become warm while rolling it out, you should transfer it onto a sheet tray and put it back in the fridge for about 20 minutes until it is cold again. The ideal thickness for rolling the dough is about 1/4 inch.", "images_list": []} {"id": "RECIPE_1960", "question": "What is the first step to prepare a banana for making a 'Bonfire Banana Boat'?", "provenance": [41235], "ground_truth": "The first step to prepare a banana for making a 'Bonfire Banana Boat' is to carefully slice the banana open from one end to the other, making sure the knife goes all the way through the skin and most of the way through the firm flesh.", "images_list": ["bonfire-banana-boat_1"]} {"id": "RECIPE_1961", "question": "What ingredient do you need to add to the white glaze mix to prepare the royal icing for the 'Mardi Gras King Cake,' and what mistake should I avoid while doing so?", "provenance": [41236], "ground_truth": "To prepare the royal icing for the 'Mardi Gras King Cake,' you need to add 1 tablespoon of water to the white glaze mix. It is important to avoid adding too much water, as this can cause the icing to become runny.", "images_list": ["mardi-gras-king-cake_8"]} {"id": "RECIPE_1962", "question": "What is the overall process for creating a delicious one-pot chicken tetrazzini?", "provenance": [41237], "ground_truth": "Introduction: One Pot Chicken Tetrazzini. I needed a break from all the stews and soups I have been making lately, but I still felt like a one pot meal. This super easy chicken tetrazzini takes little effort and not much time to create a rich and filling centerpiece to a meal.Ingredients:2 large chicken breasts, cubed1 lb pasta (I used fusilli)8 tbsp butter1/2 cup flour4-5 cloves garlic1 lb mushrooms, sliced2 cups milk6 cups chicken broth1/4 cup Parmesan cheese, freshly gratedSalt and pepper, to tasteHelpful Gear:Enamelware Dutch Oven Step 1: Brown Chicken and Mushrooms. In a dutch oven on medium heat, melt 4 tbsp of the butter and add mushrooms, minced garlic, and cubed chicken. Stir frequently, cooking for 5-10 minutes until chicken is white (depending on the size of your cubes). Set chicken and mushroom mixture aside and drain liquid from dutch oven. Step 2: Sauce Time. Melt the remaining butter and add flour, stir until incorporated. Add and broth and milk and bring to a boil, stirring frequently to prevent scalding. Reduce heat to low and add chicken and mushroom mixture and pasta. Step 3: Cook. Cover and cook for 15 minutes, stirring at least every 5 minutes. Uncover and cook for an additional 10-15 minutes until pasta is cooked al dente, slowly stirring every 5 minutes and incorporating a little cheese each time.Garnish with more cheese on top and/or chopped parsley.Serve and Enjoy!", "images_list": ["one-pot-chicken-tetrazzini_0", "one-pot-chicken-tetrazzini_1", "one-pot-chicken-tetrazzini_2", "one-pot-chicken-tetrazzini_3"]} {"id": "RECIPE_1963", "question": "What ingredients are combined in the Dutch oven after melting the remaining butter in Step 2 of the 'One Pot Chicken Tetrazzini' recipe, and what is their purpose?", "provenance": [41237], "ground_truth": "In Step 2 of the 'One Pot Chicken Tetrazzini' recipe, after melting the remaining butter, flour is added and stirred until incorporated, followed by chicken broth and milk. The purpose of this combination is to create a creamy sauce that will coat the chicken and mushroom mixture along with the pasta.", "images_list": ["one-pot-chicken-tetrazzini_2"]} {"id": "RECIPE_1964", "question": "For making 'How a 4 Year Old Makes a Chicken Sandwich,' why is it crucial to ensure the mayonnaise reaches the edges of the bread?", "provenance": [41238], "ground_truth": "Ensuring the mayonnaise covers the entire edge of the bread is crucial because it prevents dry bites that taste unpleasant, which may require drinking milk to wash it down.", "images_list": ["how-a-4-year-old-makes-a-chicken-sandwich_5"]} {"id": "RECIPE_1965", "question": "What is the best way to prepare a delicious and easy chocolate fondant that will impress everyone?", "provenance": [41239], "ground_truth": "Introduction: Very Easy Chocolate Fondant. Chocolate is good. Chocolate melting in your face is better! That is why this easy recipe is perfect for anybody that has a liking for chocolate.Finally I am back with another instructable! it took a while, but here we are! Let's jump right into it! Step 1: Ingredients. 40 g Caster Sugar40 g Cake Flower30 ml Cacao80 g Butter80 g Dark Chocolate2 Eggs1 Egg yolk Step 2: Melting the Chocolate. Prepare a double cooker on the stove.Add the butter and wait for it to start melting a bit.Now add the chocolate and mix it until you get a single colour.You can also start preheating the oven to 180 degrees Celsius now (356 Fahrenheit) Step 3: Preparing the Batter. Add the sugar, eggs and egg yolk into a mixing bowl and mix it thoroughly. The mix must roughly double in size.Now add the molten chocolate and butter to the egg mixture and mix it all together.The last step is to fold the flower into the mixture. Do not just mix it, make sure that you fold the batter. Step 4: Baking. Prepare the mold of your choice with spray and cook or line it with butter and devide the batter equally into four molds.Place in the oven for 8 minutes and then leave them out to cool down. Once they are cool enough to handle with ease, you can carefully tip the mold over on a plate and gently wiggle it to loosten the fondant onto the plate. Step 5: Chocolate in Your Face!. Now you can serve them!We had ours with some strawberries, but it is a perfect match for some ice cream!Let me know what you think, share your efforts and please vote for me!Thanks for reading!", "images_list": ["very-easy-chocolate-fondant_0", "very-easy-chocolate-fondant_1", "very-easy-chocolate-fondant_2", "very-easy-chocolate-fondant_3", "very-easy-chocolate-fondant_4", "very-easy-chocolate-fondant_5"]} {"id": "RECIPE_1966", "question": "What is the process for preparing the batter for 'Very Easy Chocolate Fondant' after melting the chocolate?", "provenance": [41239], "ground_truth": "To prepare the batter for 'Very Easy Chocolate Fondant,' add the sugar, eggs, and egg yolk into a mixing bowl and mix it thoroughly until it roughly doubles in size. Then, add the molten chocolate and butter to the egg mixture and mix it all together. Finally, fold the flour into the mixture, ensuring not to just mix but to fold it properly.", "images_list": ["very-easy-chocolate-fondant_3"]} {"id": "RECIPE_1967", "question": "What is the overall process for creating delicious green caviar at home using jelly and oil?", "provenance": [41240], "ground_truth": "Introduction: How to Make Green Caviar. Hello my dear friends! In today's video I'm going to show you how to make green caviar. First, we need one pack of jelly, I picked kiwi flavored jelly, so I'll get green caviar. If you don't like kiwi, you may choose any other jelly with any flavor. For example, strawberry, pineapple, etc. The color of caviar will be also different. We take a syringe for 20 ml, sunflower oil, 300 ml of tap water, and any vessel. First, pour sunflower oil into a glass and put in freezer for about 30 minutes. Let's male jelly, while oil is freezing. One pack is rated at 400 ml of boiled water, but we are going to use just 300 ml to make caviar more flavored. Add the contents of the pack into the boiled water, and mix till dissolving. Let's move to the most interesting part, fill the syringe with jelly syrup, and drop it little by little into frozen oil. Due to the temperature difference we get such beautiful spawns.Do you know?The biggest water melon flavored jelly in the world of 35 thousand liters cost 14 thousand dollars.It was exposed on 5th of February 1981 at Roma Street Forum, Australia.https://youtu.be/-5SZ1-juwQw Step 1: You May Prepare Caviar of Any Color at Home, As We Are Going to Use Colored Jelly With the Flavor You Like Best of All.. Step 2: We Need Only One Jelly Pack, a Syringe and Sunflower Oil for Making Colored Caviar.. Step 3: If You Want to Store Colored Caviar, Do Not Drain It Off and Cover It With Cling Film. Hand Made Caviar May Store This Way for About a Week. Make Sweet Colored Caviar at Home!. ", "images_list": []} {"id": "RECIPE_1968", "question": "What ingredients do I need to prepare 'Green Caviar'?", "provenance": [41240], "ground_truth": "To make 'Green Caviar,' we need only one jelly pack, a syringe, and sunflower oil.", "images_list": []} {"id": "RECIPE_1969", "question": "What are the key steps to assemble a delightful charcuterie board that showcases a variety of meats, cheeses, and accompaniments?", "provenance": [41241], "ground_truth": "Introduction: Charcuterie Board . I love cheese, I love meat, and I love bread. Technically cheese/charcuterie plates/boards are appetizers, but my husband and I often enjoy them as a meal for lunch or dinner. One of my favorite things about this type of food is the variety, you can mix and match however you like. Creating your own charcuterie board can give you the feeling of being in France or Italy, without the airport lines and extra fees. A professional looking board can be whipped up in minutes and it doesn't have to break the bank. This Instructable focuses on creating a delicious meat platter. Step 1: Meat. Select an assortment of precooked/cured/preserved meats such as salami, prosciutto, sausages, pates, and spreads. I am not a fan of pre-sliced packaged prosciutto, so I get mine at the deli counter at Whole Foods--it is hands down one of the better prosciuttos I've tried. Step 2: Cheeses. Selecting cheeses for your board is pretty easy. It's recommended to have a soft, semi soft, firm and a hard cheese. Brie is a good soft cheese, as is mozzarella (not the shredded/fake stuff) or goat cheeses. Gouda and bleu cheese are good semi-soft. Hard cheeses are aged such as parmesan and asiago, or my favorite---Santori's Rum Runner. Step 3: Accompaniments . Spreads and jellies, fresh/dried fruits, vegetables, nuts, olives, crackers and bread all make great accompaniments to a platter. Step 4: Putting It All Together. When planning for a group of people, about 5oz of food is a good rule of thumb. Place all of your meats and accompaniments on a nice tray and enjoy! ", "images_list": ["charcuterie-board_0", "charcuterie-board_1", "charcuterie-board_2", "charcuterie-board_3", "charcuterie-board_4"]} {"id": "RECIPE_1970", "question": "What types of meats are recommended for creating a charcuterie board, and where does the author prefer to get their prosciutto?", "provenance": [41241], "ground_truth": "For creating a charcuterie board, it is recommended to select an assortment of precooked/cured/preserved meats such as salami, prosciutto, sausages, pates, and spreads. The author prefers to get their prosciutto at the deli counter at Whole Foods, stating that it is one of the better prosciuttos they've tried.", "images_list": ["charcuterie-board_1"]} {"id": "RECIPE_1971", "question": "What is the best way to relocate the CO2 tank for a Danby DAR440BL kegerator to optimize performance and accessibility?", "provenance": [41242], "ground_truth": "Introduction: Danby DAR440BL Kegerator - CO2 Tank Relocation. I originally put the CO2 tank inside the kegerator for minimal footprint. There are two problems with this - regulator access means moving kegs out of the way, secondly the CO2 tank being cold drops the tank pressure. There will have to be a follow on project to hide the tank somehow, the utility benefits don't completely outweigh the loss of aesthetics. Step 1: Tools List. Tools - Cordless Drill 18\" x 5/16\" drill bit (3/8\" would have been better) Headlamp Step 2: Find Safe Location to Drill Hole. Hitting a cooling line inside the refrigerator wall or cooling plates inside the refrigerator is to be avoided. I settled on the final location by googling and checking with hand for absence temperature difference (indicating a nearby cooling line underneath the metal skin). The drilling was done inside to outside, to provide near clearance to the cooling plates and other hardware. The long drill bit made this job very easy, I could see a problem using a shorter drill bit as the walls are thick and not much room for drill clearance. Step 3: Finished Hole . The hole was drilled 5/16\", I had to open it up to around 3/8\" for free clearance. TheC O2 line was pushed through, outside -> inside then connected to gas T. ", "images_list": ["danby-dar440bl-kegerator-co2-tank-relocation_0", "danby-dar440bl-kegerator-co2-tank-relocation_1", "danby-dar440bl-kegerator-co2-tank-relocation_2", "danby-dar440bl-kegerator-co2-tank-relocation_3"]} {"id": "RECIPE_1972", "question": "What precautions should I take when drilling a hole for relocating the CO2 tank in the 'Danby DAR440BL Kegerator' to ensure I do not damage any internal components?", "provenance": [41242], "ground_truth": "When relocating the CO2 tank for the 'Danby DAR440BL Kegerator,' it is crucial to avoid hitting any cooling lines or cooling plates inside the refrigerator wall. To achieve this, you should find a safe location to drill by checking for temperature differences, which indicates the absence of nearby cooling components.", "images_list": ["danby-dar440bl-kegerator-co2-tank-relocation_2"]} {"id": "RECIPE_1973", "question": "What is the process for making a delicious Irish Barmbrack tea cake that captures the spirit of Halloween?", "provenance": [41243], "ground_truth": "Introduction: Irish Barmbrack Tea Cake. Irish Barmbrack tea cake is a traditional Halloween treat in Ireland. Dried fruit & spices make it extra delicious! Try my yeast-free version!Barmbrack (bair\u00edn breac in Irish) or Barnbrack can be found in every single shop in Ireland around Halloween. While you can make it at home into any shape you like, Irish barmbrack is usually sold in flattened rounds. This great sweet treat is widely enjoyed toasted and topped with butter. Oh, and don\u2019t forget a cup of tea!Read more -> www.happyfoodstube.com/irish-barmbrack-tea-cake-recipeVisit my blog for more tasty recipes - www.happyfoodstube.com Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=wJm-MTaklh8 Step 2: Ingredients:. 300g (10.5oz) Plain Flour300ml (10.14fl oz) Cold Strong Tea250g (8.8oz) Raisins150g (5.3oz) Brown Sugar4 Teaspoons Baking Powder1 Medium Egg1 Teaspoon Cinnamon Step 3: Directions:. Throw the raisins in a bowl and pour the tea over. Place the bowl in the fridge and let the raisins soak overnight.The following day:Preheat the oven to 180C/356F.Combine all the ingredients in a mixing bowl including the raisins & tea (Note: some raisins may absorb more liquid than others so you might end needing to add more tea. To be ready, have some extra cold tea ready on hand).Line a loaf tin with baking paper and pour the mixture over.Transfer in the oven and bake for 1 hour or until baked throughout.Enjoy with butter and/or jam as well as a cup of your favorite tea/coffee! Step 4: FOLLOW, COMMENT AND SUGGEST. \u25ba DON\u2019T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS!\u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba YouTube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["irish-barmbrack-tea-cake_0", "irish-barmbrack-tea-cake_2", "irish-barmbrack-tea-cake_3", "irish-barmbrack-tea-cake_4"]} {"id": "RECIPE_1974", "question": "How can I get the recipe?", "provenance": [41243], "ground_truth": "Watch the video to get the recipe.", "images_list": []} {"id": "RECIPE_1975", "question": "What\u2019s the best approach to create delicious wholewheat bread rolls that are quick and easy to make?", "provenance": [41244], "ground_truth": "Introduction: Quick Wholewheat Bread Rolls. As we are from Swiss and Italian roots, we love to eat real good and crunchy bread. But we live in Asia, where it is hard to find these European style breads. Of course you can find them in hotel bakeries but they cost a fortune. So I bake my own.\u00a0 I bake with yeast or even with sour dough, sometimes easy recipes, sometimes quick ones.\u00a0This is a quick bread... well for a handmade bread this is quite quick. How you decorate them or even arrange them on the tray is up to you. I arranged mine like a wreath and sprinkled them with sesame and chia seeds. They are quickly done, no special work, so if you have visitors or for breakfast on a weekend they are perfect. Step 1: . For 8 bread rolls: 500 g strong Wholewheat Flour 1 pack Dried Yeast (7 g) 300 ml warm Water 3 tbsp Sunflower Oil 1 tsp Salt Some sesame or chia seeds for decoration. Step 2: . I used the bread machine to knead my dough, just use the dough circle and let it rise in the machine. You can also use the kitchen machine to knead your dough and then cover it and let it rise at a warm place for 1,5 hours. Or you can knead it by hand until it is not sticky anymore and then cover it and let it rise at a warm place for 1,5 hours. Than knead the dough again and cut it into 8 (or more) pieces and roll each piece into a ball. Now turn the pieces over and fold with a finger the sides into the middle until the roll is nice and round and the top is stretched. Pinch together the bottom of the roll, so it will not open. I then formed mine into an oval shape. Step 3: . Preheat the oven to 250 C. Put the rolls on a baking tray and let them rest covered for another 20 minutes. Sprinkle with chia or sesame seeds and bake at 250 C for 10 minutes. Spray the sides and the bottom of the oven with water, to create steam. Reduce the heat to 220 C, let the steam out and bake for another 20 minutes. Let the bread rolls cool completely.", "images_list": ["quick-wholewheat-bread-rolls_0", "quick-wholewheat-bread-rolls_1", "quick-wholewheat-bread-rolls_2", "quick-wholewheat-bread-rolls_3"]} {"id": "RECIPE_1976", "question": "What is the recommended method for kneading the dough when making 'Quick Wholewheat Bread Rolls,' and how long should it rise?", "provenance": [41244], "ground_truth": "To make 'Quick Wholewheat Bread Rolls,' you can use a bread machine to knead the dough, or a kitchen machine, or knead it by hand until it is not sticky anymore. After kneading, the dough should rise for 1.5 hours in a warm place.", "images_list": ["quick-wholewheat-bread-rolls_2"]} {"id": "RECIPE_1977", "question": "How do I begin creating the body of an 'Apple Swan' after cutting the apple in half?", "provenance": [41245], "ground_truth": "To create the body of an 'Apple Swan,' take the larger half of the apple and place it face down on the cutting board. Then, position two butter knives on the sides of the apple to help guide your cuts for straighter and more even wings. Cut slightly to the right of the core and continue making cuts until you finish one side of the swan. Don't forget to spray some lime juice on the apple after each cut to prevent oxidation.", "images_list": ["how-to-create-an-apple-swan_3"]} {"id": "RECIPE_1978", "question": "What ingredients are required for making Mint Masala Lassi, and how should the cumin seeds be prepared before adding them?", "provenance": [41246], "ground_truth": "For making Mint Masala Lassi, the ingredients required include half a teaspoon of black salt, half a teaspoon of roasted and crushed cumin, a quarter teaspoon of chat masala, a teaspoon of curry leaves (optional), half a teaspoon of pepper powder, and a few mint leaves. The cumin seeds should be dry roasted and then crushed before adding them.", "images_list": ["lassi-variations_6"]} {"id": "RECIPE_1979", "question": "What is the best way to prepare a peanut butter and pretzel ice cream cake that combines all those delicious flavors?", "provenance": [41247], "ground_truth": "Introduction: Peanut Butter & Pretzel Ice Cream Cake. This was my first time making an ice cream cake, so I was delighted at how simple it was to make! I was inspired by this recipe for a Snickers ice cream cake: http://www.lifeloveandsugar.com/2013/05/28/snicker...The great thing about this recipe is that it doesn't involve trying to butcher a rectangular carton of ice cream into the shape of a circle. The ice cream in this recipe is simply a mixture of cream cheese, cool whip and a few other ingredients. It is thick enough to sit on top of the brownie layer without sinking in, but viscous enough to allow itself to be easily poured into a cake pan. Step 1: Get the Gang Together. Ingredients:2 boxes brownie mix. (Top tip: If, like me, you only have cake mix to hand, you can still make brownies by simply adding 1 egg, 1/4 cup oil and 1/4 cup water, then bake at 350F for 20 mins.)60ml milk225g cream cheese55g brown sugar500g smooth peanut butter225g Cool Whip (or 240ml heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla)1 bottle chocolate syrup1 bottle caramel syrupMini pretzelsReese's Minis (220g bag)Equipment:8 inch springform panBaking parchmentCling filmHand or stand mixer Step 2: Bake Your Brownies!. 1. Follow the instructions on the box to make two circular brownies. If, like mine, your brownies have sunk in the middle, then I'm afraid you're going to have to eat the taller section to ensure that you have a nice flat surface to work on. It has to be done.2. Once the brownies have cooled, wrap them in cling film and pop them in the freezer, ensuring they are kept flat. This will make everything easier and less fragile when you're assembling your cake.Keep the brownies in the freezer for at least 3 hours. Step 3: I Scream, You Scream. Now that your brownies are good and frozen, its time to get cracking on the peanut butter ice cream.1. Add the milk, sugar, cream cheese and peanut butter to a large bowl, and mix until combined.2. Tip in your Cool Whip, and mix again until delicious soft, peanutty peaks form. At this point you may wish to taste your mixture. You never know, it could be poisoned, so you had better check.I'm glad it wasn't. If you still have any ice cream left, now its time for the assembly of your cake. Step 4: Assembly. 1. Cut a circle of parchment paper with two \"handles\". These will make it easier to move the cake once it has been assembled and frozen solid. Place this in the base of your 8 inch springform pan which you used for your brownies. 2. My brownie layers were taller than the springform pan before the ice cream layers had even been added, so I extended the height of the pan with a strip of parchment paper, wedged in by the first brownie layer. (See pic 4)(The ice cream mixture is thick, so even the little support provided by the parchment is enough to keep the layers neat.)3. Once your first brownie is in the base of the pan, spread 120ml of chocolate syrup, and 120ml of caramel syrup over the brownie. 4. Add 1/3 of your available toppings. In this case, Reese's and pretzels.5. Split your ice cream mix in half and spread this on next.6. Now place your second brownie on top and apply gentle pressure.7. Spread on chocolate and caramel syrups again8. Add another third of your toppings9. Spread the rest of your ice cream on top10. Pop the cake in the freezer, parchment paper and all. Step 5: The Finishing Touches!. Now I got a bit excited and took my cake out before it was ready, so mine was a bit melty.. Don't do that. Wait at least 4 hours, and then you can begin removing your cake from the tin.After peeling off the parchment around the side, the handles can be used to lift your cake out of the tin base and onto a plate. Next, pinch a handle and slide it out from underneath the cake. As it is sitting against the dry brownie layer it should slide out quite easily.Decorate the top of your cake with the remaining toppings, and then drizzle the top with as much syrup as you desire.Serve immediately, or hide it at the back of the freezer if you want to keep it for yourself.", "images_list": ["peanut-butter-pretzel-ice-cream-cake_0", "peanut-butter-pretzel-ice-cream-cake_1", "peanut-butter-pretzel-ice-cream-cake_2", "peanut-butter-pretzel-ice-cream-cake_3", "peanut-butter-pretzel-ice-cream-cake_4", "peanut-butter-pretzel-ice-cream-cake_5"]} {"id": "RECIPE_1980", "question": "What should you do with the brownies after they have cooled for the 'Peanut Butter & Pretzel Ice Cream Cake'?", "provenance": [41247], "ground_truth": "After the brownies have cooled, you should wrap them in cling film and place them in the freezer, ensuring they are kept flat for at least 3 hours.", "images_list": ["peanut-butter-pretzel-ice-cream-cake_2"]} {"id": "RECIPE_1981", "question": "What are the key steps to whip up a delightful dish of meatballs and spaghetti?", "provenance": [41248], "ground_truth": "Introduction: Meatballs and Spag. The meatballs are basically a chocolate cake with red food colouring just a little less cocoa powder.For the spaghetti I made the mixture out of Alpro Soya Custard, almond milk and ice cream, and added agar agar.I syringed it into a 2 meter 4mm tubing and set it in an ice bath. After 5mins push it out in the bowl required. I made a strawberry coulis with frozen strawberries and a little yellow colouring in just the take the crazy red away.And just for a final effect i grated white chocolate on top. I also found that it lasts around 2days in the fridge.", "images_list": ["meatballs-and-spag_0"]} {"id": "RECIPE_1982", "question": "How is the spaghetti mixture prepared for the dish 'meatballs-and-spag,' and what ingredients are used?", "provenance": [41248], "ground_truth": "The spaghetti mixture for 'meatballs-and-spag' is prepared using Alpro Soya Custard, almond milk, ice cream, and agar agar. This mixture is then syringed into tubing and set in an ice bath.", "images_list": ["meatballs-and-spag_0"]} {"id": "RECIPE_1983", "question": "What is the process for preparing Oreos before mixing them with cream cheese for Oreo Truffles?", "provenance": [41249], "ground_truth": "To prepare the Oreos for Oreo Truffles, take all the Oreos out of the package and crush them into fine crumbs, including both the cookie and the cream filling. You can do this by placing the cookies in a gallon-sized Ziplock bag and using a rolling pin to crush them or by using a food processor on low speed.", "images_list": ["oreo-truffles_2"]} {"id": "RECIPE_1984", "question": "What is the best way to prepare light and buttery spritz cookies with a delightful royal icing topping?", "provenance": [41250], "ground_truth": "Introduction: Spritz Cookies With Royal Icing. A while ago I went to a farmers market and there was a cookie shop selling some small bite sized cookies with a drop of royal icing on the top of them. \u00a0They were very light, buttery cookies and without knowing\u00a0you\u00a0would eat a ton of them. \u00a0I have been trying to reproduce them and have finally produced a recipe that is very similar to them. Step 1: The Ingredients. \n For the Cookies you will need:\n\n\t\t3 sticks of butter\n\t\t1 cup of sugar\n\t\t1 tbsp of vanilla extract\n\t\t2 egg yolks\n\t\t3 1/2 cups of flour\nFor the royal icing you will need:\n\n\t\t2 egg whites (about 3oz.)\n\t\t1 Tbsp. vanilla\n\t\t4 cups of confectioners suger\n\t\tWater\n\t\tFood coloring\u00a0\nAdditional supplies you might need, but do not have to have (what I used):\n\n\t\tA seasoned baking stone\n\t\tA cookie press\n\t\tSilpat\u00a0baking mats\u00a0http://www.bedbathandbeyond.com/product.asp?SKU=11556167 Step 2: Mixing the Cookies. \n For the cookies:\n\n\t\tCream the butter and sugar together in a bowl.\n\t\tAdd the egg yolks and\u00a0vanilla\n\t\tThen start by mixing in the flour 1 cup at a time.\nWhen you are done mixing you will get one large lump of dough that is able to be put in a cookie press or rolled flat with a rolling pin. Step 3: Making the Royal Icing.. \n For the royal icing:\n\n\t\tPlace the egg whites in a high speed mixer or hand mixer and beat the egg whites for about 3 min on high.\u00a0 You want them to be foamy but not at the merange state.\u00a0\n\t\tAdd in the vanilla flavoring and beat again for a minute or so.\u00a0\n\t\tThen 1 cup at a time add in the confectioners sugar.\u00a0 It will be thick when you are mixing.\n\t\tAdd small amounts of water to the icing to thin it out. You will want it to be about the thickness of honey or molasses when you are done mixing.\n\t\tDivide the icing if you want more then one color. Add in the desired amount of coloring and mix well.\nUnused royal icing can be stored in the fridge for up to a week, just make sure to thoroughly stir it again before using.\n Step 4: Baking. Heat the oven to 350\u00baF.\nLoad your cookie dough into the cookie press or roll it out. press/cut the cookies out onto the baking stone/un-greased\u00a0cookie sheets and bake them in the oven for 13 minutes. \u00a0Remove them from the oven and let them cool on the baking stone/ cookie sheet for about 10-15 min. \u00a0 Step 5: Icing the Cookies. After the cookies have completely cooled take the royal icing and begin dipping the tops or piping the royal icing on the top of the cookies.\u00a0 Now you can place them on the silpats/waxpaper to let the royal icing harden.\u00a0 I left them out overnight, if you have a fan in your kitchen they should be ready much sooner.\u00a0\nThese work perfect for Christmas cookie plates or for parties in general.\u00a0 Nice thing about them is you only have to make one type of cookie but if you make multiple colors of the royal icing it looks like a large variety of cookies when it is on a platter.", "images_list": ["spritz-cookies-with-royal-icing_0", "spritz-cookies-with-royal-icing_2", "spritz-cookies-with-royal-icing_3", "spritz-cookies-with-royal-icing_4", "spritz-cookies-with-royal-icing_5"]} {"id": "RECIPE_1985", "question": "What is the method for preparing royal icing for 'Spritz Cookies,' and what should its final consistency be?", "provenance": [41250], "ground_truth": "To prepare royal icing for 'Spritz Cookies,' start by placing the egg whites in a high-speed mixer and beating them until foamy for about 3 minutes. Next, add vanilla flavoring and continue mixing for a minute. Gradually incorporate confectioners sugar, one cup at a time, and then add small amounts of water until the icing reaches a consistency similar to honey or molasses.", "images_list": ["spritz-cookies-with-royal-icing_3"]} {"id": "RECIPE_1986", "question": "What\u2019s the best way to whip up a flavorful eggplant and tomato gratin in just 20 minutes?", "provenance": [41251], "ground_truth": "Introduction: 20 Min - Eggplant & Tomato Gratin. This tutorial will show you how to make a delicious eggplant and tomato gratin in 20 minutes! Step 1: Gather the Ingredients!. Ingredients:-1 long eggplant-3 tomatoes-1/3 cup olive oil-2 tbsp minced garlic-\u00bd teaspoon salt, -\u00bd teaspoon white pepper-1 tbsp chopped parsley-1 tbsp dried oregano-\u00bd teaspoon red chili powder (mild)-3 Emmental cheese slices (you can also use Mozzarella sliced cheese in this recipe, it's simply delicious!) Step 2: . In a large bowl, mix together all the seasoning ; Olive Oil, \u00bd teaspoon red chili powder, 1 tbsp chopped parsley, 1 tbsp dried oregano, 1 tbsp minced garlic, \u00bd teaspoon salt, and \u00bd teaspoon white pepper.Slice the eggplant and tomatoes in thin round slices. Cut the cheese in 1 inch (2.5 cm) thick slices as shown in the pictures.Dip each eggplant slices into the mixture. Arrange the eggplant slices in a baking dish, alternating them with cheese and tomato slices. Step 3: . Add a drizzle of Olive Oil. Sprinkle with parsley, minced garlic, salt and oregano.Bake for 20 minutes in a 392 degrees F oven (200 degrees C). Step 4: Enjoy!. ", "images_list": ["20-min-eggplant-tomato-gratin_0", "20-min-eggplant-tomato-gratin_1", "20-min-eggplant-tomato-gratin_2", "20-min-eggplant-tomato-gratin_3", "20-min-eggplant-tomato-gratin_4"]} {"id": "RECIPE_1987", "question": "In the '20-min-eggplant-tomato-gratin,' how should the eggplant slices be prepared before being arranged in the baking dish?", "provenance": [41251], "ground_truth": "Before arranging the eggplant slices in the baking dish for '20-min-eggplant-tomato-gratin,' each eggplant slice should be dipped into the seasoning mixture.", "images_list": ["20-min-eggplant-tomato-gratin_2"]} {"id": "RECIPE_1988", "question": "What are the essential steps to create a delicious macchiato from scratch?", "provenance": [41252], "ground_truth": "Introduction: How to Make a Macchiato. A macchiato is a beautiful, and tasty scientific drink.It consists of layers of Chocolate, foam, milk, and coffee. And with the right tools and proper techniques, they are very easy to make.I have separated this instructables into several steps. Grinding Tamping and Pouring, Foaming, and Layering. Each step needs proper techniques and practice to do it successfully.For this you will need:Espresso MachineEspresso CupsCoffee BeansCoffee GrinderThermometer MilkChocolate Sauce TamperCold Milk Frothing Pitcher Glass CupHere's the finished product Step 1: Grinding, Tamping, Pouring.. Grinding:Ideally you would grind your coffee with a bur grinder, but those can be very expensive, and most people don't have access to one so I will teach you how to use a blade grinder.Coffee is freshest immediately after it is ground. After grinding coffee beans, the oils that were protected inside the bean are exposed to the air which oxidizes and stales the coffee. This occurs immediately after coffee grinding so it is important to tamp and extract the espresso as quickly as possible. The coffee grinder should be ran for 15-20 seconds every time a shot is desired so that only freshly ground coffee is used, for this reason it is not recommended to use pre-ground.Tamping:When your tamping the goal is to make a pellet of coffee that the the hot water from the espresso machine will penetrate evenly. Since the water from the espresso machine is under pressure, the espresso pellet must be hard and evenly tamped. Once your done grinding, put the ground coffee into you filter, use 2.5 to 3 teaspoons for a double shot. Put the filled coffee filter on a sturdy surface, and take your coffee tamper and place it on top of the coffee in the filter. It should fit snugly into the top of the filter. If the tamper is too small, the coffee around the edges of the filter won_x0019_t be compressed, and the water will flow through the grounds there, losing its flavor. Press straight down, applying even, firm pressure. You should aim for about 30 pounds of pressure. Push down, twisting slightly in one direction and lift straight up. The surface of the coffee should be smooth with no crumbs. Brush away any crumbs of coffee from around the edge of the filter and place the filter onto your espresso machine.Pouring:As a general _x0018_rule of thumb_x0019_, the darker the roast the shorter the extraction time should be. For example, espresso uses a Dark roast, and therefore the extraction time is quite short. The ideal rate-of-pour for espresso has the consistency of syrup, About 25-30 seconds.To preserve the flavor of your coffee beans, you must protect them from moisture, light, and above all, air Step 2: Foaming. When foaming your milk, use very cold milk. It is important to keep the milk temperature right above freezing. Keep the steam pitchers in the refrigerator also. This will allow you to steam the milk for a longer period of time. Fill your milk pitcher half way with cold milk and place the tip of the frothing wand about 1/4 inch_x001D_- 1/2 inch_x001D_ below the milk surface level. Then slightly tilt the pitcher (if the bottom of the pitcher is parallel with the floor, tilt the pitcher about 15 degrees). Make sure to tilt the front of the pitcher towards the frothing device. Then release the valve to full blast. You will will hear a high pitched squeal, as this happens you will notice the level of the milk will rise. If you see large bubbles starting to grow on the top of the milk, your wand is too close to the top, and if you see no foam form on the milks surface, and hear a deep, throaty wine, the wand is down too deep.Keep doing this until a foam dome is formed at the very top of the pitcher. Once the temperature reaches 180 degrees, stop heating the milk.This can take a lot of practice to get it just right, so I recommend using an electric milk frother until you master it. Step 3: Making the Layers. Once you have your espresso shots, and frothed milk, take out your glass cup and chocolate syrup.The first thing you pour in is your milk, on the bottom will be your milk, and on top will be the foam.Then pour in your espresso shots right down the middle, you will notice it stays in the middle.Then take out your chocolate syrup and pour it in until you can see it at the button, and then put a thin layer of chocolate on top of the foam. (make sure not to make it too thick or it will sink.)And you have your finished product, a 5 layer macchiato.This is a great example of density. Looking at this drink we can see that Chocolate Sauce is very dense, and the foam is not.Density is a measure of how much mass is contained in a given unit volume (density = mass/volume). Put simply, if mass is a measure of how much \u2018stuff\u2019 there is in an object, density is a measure of how tightly that \u2018stuff\u2019 is packed together.", "images_list": ["how-to-make-a-macchiato_0", "how-to-make-a-macchiato_1", "how-to-make-a-macchiato_2", "how-to-make-a-macchiato_3"]} {"id": "RECIPE_1989", "question": "What is the recommended temperature for milk when foaming to make a macchiato, and why is it important to use very cold milk?", "provenance": [41252], "ground_truth": "The recommended temperature for milk when foaming to make a macchiato is right above freezing. It's important to use very cold milk because it allows you to steam the milk for a longer period of time.", "images_list": ["how-to-make-a-macchiato_2"]} {"id": "RECIPE_1990", "question": "What\u2019s the best way to prepare delicious smashed potatoes that are crispy and full of flavor?", "provenance": [41253], "ground_truth": "Introduction: Smashed Potatoes. Smashed potatoes are an easy favorite around our house total time to make them is about 30 minutes or so. Step 1: Prepare Potatoes. Start with about \u00bd pound per person of mini potatoes. I like to use a mix of purple, red and gold. Place in a microwave safe bowel add a little water and cover. Microwave on high for 5 minutes or until soft enough to smash Step 2: Bake and Broil the Potatoes. Spray a cooking sheet with a suitable no stick coating. Place the hot potatoes on the sheet. Then smash them down with a potato masher to about \u00bd to \u00be\u201d thick. Then salt and butter.\u00a0 Pop them into a preheated oven at 350 degrees for 10 minutes. Then broil on high until crispy brown on the top (5 to 7 minutes. Step 3: Enjoy. Remove from the oven, plate and enjoy.", "images_list": ["smashed-potatoes_0", "smashed-potatoes_1", "smashed-potatoes_2", "smashed-potatoes_3"]} {"id": "RECIPE_1991", "question": "After smashing the potatoes for the 'Smashed Potatoes' recipe, what should you do next before baking them?", "provenance": [41253], "ground_truth": "After smashing the potatoes, you should salt and butter them, then place them in a preheated oven at 350 degrees for 10 minutes before broiling on high until crispy brown on top for 5 to 7 minutes.", "images_list": ["smashed-potatoes_2"]} {"id": "RECIPE_1992", "question": "What steps should be taken to prepare the dough for 'New Version of Cookies' and what is an important ratio tip regarding flour and butter?", "provenance": [41254], "ground_truth": "To prepare the dough for 'New Version of Cookies,' add the eggs and mix for seconds, then incorporate the vanilla extract and add the flour gradually until the dough is smooth. A key tip regarding the flour and butter ratio is that half the quantity of flour equals the quantity of butter, and conversely, twice the amount of butter equals the quantity of flour.", "images_list": ["new-version-of-cookies_4"]} {"id": "RECIPE_1993", "question": "What is the process for creating a delightful owl cupcake cake that will wow your guests?", "provenance": [41255], "ground_truth": "Introduction: Owl Cupcake . This kind of cupcake is known as pull apart cake or cupcake cake. You will need at least 20 cupcakes to make this owl cupcake cake. Step 1: Ingredients and Method. Any kinds of cupcake your like (I use chocolate, recipe below)Any buttercream you like, either SMBC, IMBC, American buttercream, or even whipped cream can be used (I use SMBC, recipe bellow)Grated cheddar cheeseWafer rollsChocolate cookies (sandwiched cookies or regular is fine)Food coloringChocolate chips2 c AP flour2 c sugar 2/3 c cocoa powder 2 tsp BSoda 1 tsp BP 1/2 tsp salt 2 eggs 1 c milk 2/3 c oil 1 tsp vanilla essence 1 cup coffee Mix dry ingredients and add in the rest of the ingredients, beat for 2 minutes. Stir in coffee and pour mixture into prepared muffin/cupcake pans that already lined with cupcake papers. Baked on preheated 350 F for 30 minutes or until knife inserted in center comes out clean.SMBC5 egg whites1 1/4 c sugar1 butter (454 g)vanilla/almond essence (or whatever you like)Place sugar and egg white in a clean bowl. On top of double boiler, stir sugar until melted and hot to the touched (160 C). If its still gritty, its not ready, if its smooth to the touch, its ready.Pour into mixer bowl and beat until room temperature then beat on high until fluffyAdd in butter a little at a time and essence. Keep beating until fluffyAdd food colors once buttercream ready and divided into portions (I let the head part of the owl yellowish, while the rest blue)Place cupcakes on a cake board or serving plate - 2 heads, 3 necks, 4 and 5 bodies, back to 3 then 2 for legs and branch area.Start covering with buttercream and decorating as shown on cover picture.For beak and legs, I colored grated cheese and shaped it as beak and legs.Easy peasy :) Enjoy~", "images_list": ["owl-cupcake_0", "owl-cupcake_1"]} {"id": "RECIPE_1994", "question": "What are the steps for preparing the cupcake batter for 'Owl Cupcake,' and what ingredients do I need?", "provenance": [41255], "ground_truth": "To prepare the cupcake batter for 'Owl Cupcake,' first, mix the dry ingredients, then add the remaining ingredients and beat the mixture for 2 minutes. After that, stir in the coffee and pour the batter into prepared muffin or cupcake pans. The ingredients needed are 2 cups all-purpose flour, 2 cups sugar, 2/3 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 eggs, 1 cup milk, 2/3 cup oil, 1 teaspoon vanilla essence, and 1 cup coffee.", "images_list": ["owl-cupcake_1"]} {"id": "RECIPE_1995", "question": "What is the best way to prepare a delightful cottage pudding cake that highlights the buttery flavor?", "provenance": [41256], "ground_truth": "Introduction: Cottage Pudding Cake. This Instructable is on how to make a good basic recipe with the pleasing flavor of butter. This delecacy got its name because it was one of the most common cakes served in cottages that didn't have a variation of ingredients. The pudding part of it comes from the inside of the cake that looks like a doughy sort of pudding. This is my first Instructable and I'm entered in my first contest so please comment and rate high! Thanks. Step 1: Ingredients. First you need:\n2 teaspoons of baking powder\n1 stick of butter\n1 egg\n1.5 cups of flour\n.5 a teaspoon of salt\n.5 a cup of sugar\n.5 a cup of milk\nUtensils:\nWhisk\n8-inch square cake pan\nEggbeater\n2 normal sized bowls\n1 large bowl Step 2: Mixxing. Mix the flour, baking powder, salt and sugar into one bowl. Then pre-heat your oven to 400 degrees F. Then rub the butter all over the 8-inch cake pan and leave it in then put the pan into the oven so the butter will melt. Once the butter has melted in the oven take it out and pour it into another bowl along with the whisked milk and egg. Step 3: Mixxing. Put all your ingredients into the large bowl and blend it with the eggbeater. Then when its nice and creamy pour it in to your cake pan. (at this point you can add chocolate chips vanilla, or anything else you like) Step 4: Cooking. Put the pan in the oven and cook it for 25 minutes. When its done stick a toothpick in it and see if it comes out clean, if it does then the cake is fully cooked. Step 5: Done. When your done you can top it off with some maple syrup, or frosting. I bulit a small cottage out of twix just for the fun of it.", "images_list": ["cottage-pudding-cake_0", "cottage-pudding-cake_1", "cottage-pudding-cake_2", "cottage-pudding-cake_3", "cottage-pudding-cake_4", "cottage-pudding-cake_5"]} {"id": "RECIPE_1996", "question": "In making 'Cottage Pudding Cake,' what can be used in blending, and what additional flavorings can be incorporated at that stage?", "provenance": [41256], "ground_truth": "To make 'Cottage Pudding Cake,' you should with the eggbeater. At this stage, you can also incorporate chocolate chips, vanilla, or other flavorings you prefer.", "images_list": ["cottage-pudding-cake_3"]} {"id": "RECIPE_1997", "question": "What is the method for preparing the cocoa for 'Hot Chocolate Flambe of Sorts' before serving it in the cups?", "provenance": [41257], "ground_truth": "To prepare the cocoa for 'Hot Chocolate Flambe of Sorts,' you first pour milk into a pan and heat it on low. Once the milk is hot, remove it from the heat and then add cocoa, a sliver of vanilla bean, Kahlua, and Nestle's chocolate. Mix everything well before pouring it into embellished cups.", "images_list": ["hot-chocolate-flambe-of-sorts_5"]} {"id": "RECIPE_1998", "question": "In the 'Super Easy Risotto Recipe,' what is the next step after saut\u00e9ing the rice until it is slightly translucent?", "provenance": [41258], "ground_truth": "After saut\u00e9ing the rice for 2-3 minutes until it is slightly translucent, you should lower the heat and add one or two ladles of chicken broth.", "images_list": ["super-easy-risotto-recipe_4"]} {"id": "RECIPE_1999", "question": "What should you do to the baking pan before adding the cookie dough for 'Oreo Cookie Brownies'?", "provenance": [41259], "ground_truth": "Before adding the cookie dough for 'Oreo Cookie Brownies,' you should grease the pan with Pam or a similar oil spray to prevent the dessert from sticking.", "images_list": ["oreo-cookie-brownies_5"]} {"id": "RECIPE_2000", "question": "How can I whip up a delicious mug brownie using hot chocolate mix without any cocoa powder or eggs?", "provenance": [41260], "ground_truth": "Introduction: Mug Brownie Made With Hot Chocolate Mix (no Cocoa Powder/eggs). Hello everyone! I'm back with another food instructable:Mug Brownie made with Hot Chocolate mix!!!*Sorry about the pictures. I forgot to take a picture before I let my sister start eating it.This recipe is pretty simple & it has no egg or cocoa powder. Hope you enjoy this instructable!!! Step 1: Ingredients & Materials. Ingredients:- 6 tablespoons Hot Chocolate mix- 4 tablespoons All-Purpose flour- 1/2 teaspoon vanilla extract- 2 tablespoons melted butter- 3 tablespoons waterMaterials:- A coffee mug- A fork (for mixing)- Measuring spoons Step 2: Mixing. 1. Put the flour & Hot Chocolate mix into a mug and stir together well2. Add the melted butter, water, & vanilla extract to the mug and mix until you don't see any more dry mixture. (Should have consistency of brownie batter) Step 3: Microwave Then EAT!!!. Put mug in microwave for 1 to 1 1/2 minutes.DO NOT MICROWAVE TOO LONG!!!Should be slightly moist in center.Add whip cream, ice cream or even both and enjoy!!!Again I am very sorry about the finished picture. Untill next time peeps", "images_list": ["mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_0", "mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_1", "mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_2", "mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_3"]} {"id": "RECIPE_2001", "question": "What are the ingredients and materials needed to prepare 'Mug Brownie Made With Hot Chocolate Mix (no Cocoa Powder/eggs)?", "provenance": [41260], "ground_truth": "To prepare 'Mug Brownie Made With Hot Chocolate Mix (no Cocoa Powder/eggs),' you will need 6 tablespoons of Hot Chocolate mix, 4 tablespoons of All-Purpose flour, 1/2 teaspoon of vanilla extract, 2 tablespoons of melted butter, and 3 tablespoons of water. The materials required include a coffee mug, a fork for mixing, and measuring spoons.", "images_list": ["mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_1"]} {"id": "RECIPE_2002", "question": "What\u2019s the best way to prepare delicious grilled watermelon and bring out its natural flavors?", "provenance": [41262], "ground_truth": "Introduction: Watermelon on Grill. You need:1 Watermelon1 tea spoon Sea Salt1 tea spoon Olive Oil Step 1: Washing and Cutting. Wash and cut the watermelon, removing the bark. Have the pieces are the size and thickness suitable for grilled. Step 2: . Wash the pieces of salt and dry them with a towel. Step 3: . Brush with olive oil. Step 4: Grilling. Place them on a preheated grill over medium heat and cook them for 3 minutes on each side until the grid marks. Step 5: Serve. Once you've prepared grilled watermelon like this, you can serve in one of the following ways:1. Place fruit and goat cheese on a bed of lettuce and sprinkle with vinaigrette and chervil.2. Cut the watermelon into small pieces in a bowl and mix it with black olives, chervil, feta cheese and vinaigrette.3. Serve watermelon with thin pieces of jalapeno pepper, sprinkled lightly with lime juice and a pinch of sea salt.4. Add grilled watermelon pieces of fruit salad \"Tropic\" button to diversify.", "images_list": ["watermelon-on-grill_0", "watermelon-on-grill_1", "watermelon-on-grill_2", "watermelon-on-grill_4", "watermelon-on-grill_5"]} {"id": "RECIPE_2003", "question": "For preparing 'Watermelon on Grill,' what should you do with the watermelon after washing and cutting it to prepare it for grilling?", "provenance": [41262], "ground_truth": "After washing and cutting the watermelon, you should remove the bark and ensure that the pieces are the size and thickness suitable for grilling.", "images_list": ["watermelon-on-grill_1"]} {"id": "RECIPE_2004", "question": "What\u2019s the best way to create a delicious 5-cheese ziti al forno at home?", "provenance": [41263], "ground_truth": "Introduction: 5-Cheese Ziti Al Forno. There is an Italian\u00a0restaurant\u00a0that we all probably know, and most of us have probably been to. \u00a0One of my favorite dishes from said restaurant is the five-cheese ziti al forno. \u00a0The only problem is that this place can be kind of expensive. \u00a0So...why not make it at home? Step 1: Ingredients. The ingredients are split up as follows:\nSauce:\n4 cups tomato sauce (one large can)\n2 cups alfredo sauce (one 16.5 oz jar)\n1/2 cup ricotta cheese\n1/4 cup mozzarella cheese, shredded\n3 tablespoons fontina cheese, shredded\n1/2 teaspoon garlic powder\nTopping:\n3 cups mozzarella cheese, shredded\n1/2 cup Italian bread crumbs\n3 tablespoons romano cheese, grated\n3 tablespoons parmesan cheese, grated\n1 tablespoon garlic, chopped (or minced)\n3 tablespoons vegetable oil\n3 tablespoons fresh flat-leaf Italian parsley, chopped (or 1 1/2 tablespoons dried parsley flakes)\nRemaining Ingredients:\n1 pound dry ziti pasta\n1 cup mozzarella cheese, shredded\nNOTE: If you cannot find all the cheeses listed, feel free to use your five favorite cheeses, or leave some out if you like. \u00a0Make it your own, there's room to play with this recipe. Step 2: Preparing the Sauce. The first thing we're going to put together is the sauce. \u00a0Combine all the ingredients on the sauce list in a large bowl, then cover and refrigerate until ready to use. Step 3: Preparing the Topping. 1. In a medium-sized bowl, whisk together the first four ingredients for the ziti topping.\n2. Add the garlic, oil, and parsley, mix until blended. \u00a0Cover and refrigerate until ready to use. Step 4: Putting It All Together. When you're ready to put it all together, preheat your oven to 375 degrees F, spray a 13\" x 9\" dish, or a large casserole dish with non-stick spray.\n1. Once your oven is preheating, prepare your pasta according to the package instructions.\n2. Pour 1/2 cup of the prepared ziti sauce into prepared dish and spread evenly over bottom.\n3. When pasta is finished cooking, drain water and add pasta to the remaining sauce. \u00a0Mix well and add to baking dish.\n4. Spread 1 cup of shredded mozzarella over pasta/sauce mixture.\n5. Top the mozzarella with the prepared ziti topping, and spread evenly.\n6. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling. \u00a0Depending on your oven, it could take between 30 to 40 minutes.\n7. remove and serve immediately.\nI hope you enjoy this recipe!", "images_list": ["5-cheese-ziti-al-forno_0", "5-cheese-ziti-al-forno_1", "5-cheese-ziti-al-forno_2", "5-cheese-ziti-al-forno_3", "5-cheese-ziti-al-forno_4"]} {"id": "RECIPE_2005", "question": "What ingredients are used to prepare the sauce for '5-Cheese Ziti Al Forno,' and how should they be prepared?", "provenance": [41263], "ground_truth": "To prepare the sauce for '5-Cheese Ziti Al Forno,' you need 4 cups of tomato sauce, 2 cups of alfredo sauce, 1/2 cup of ricotta cheese, 1/4 cup of shredded mozzarella cheese, 3 tablespoons of shredded fontina cheese, and 1/2 teaspoon of garlic powder. Combine all these ingredients in a large bowl, then cover and refrigerate until ready to use.", "images_list": ["5-cheese-ziti-al-forno_2"]} {"id": "RECIPE_2006", "question": "What is the best way to create a delicious lava chocolate and orange sponge pudding?", "provenance": [41264], "ground_truth": "Introduction: Lava Chocolate & Orange Sponge Pudding . This is an elegant luscious dessert that has a fab combo of Chocolate sponge cake with Orange aroma. When baked it magically produces its own rich chocolate pudding on the bottom, yet its low cal...no guilt!Surprise your loved one for extra points on Valentine's Day with this silky, hot dairy free dessert! Step 1: Ingredients. 4 tbsp dairy free margarine3/4 cup sugar 2 cup unsweetened Almond Milk 1 cup flour1 tsp baking powder5 tbsp cocoa powder1 tsp instant coffeezest of 1 orange1 lg egg, beaten Prep: Preheat oven to 350FGrease or spray 4, 1 cup ramekinsIn a medium saucepan melt margarine, 1/2 cup sugar, 2/3 cup milk, zest and coffee. Stir to dissolve the sugar. Cool to the touch. Whisk the egg into the liquids. Sift the flour, baking powder and 1 tbsp of cocoa powder together.Sprinkle onto the liquids and whisk to mix,the mixture will be lumpy. Step 2: Prep. Evenly distribute into ramekins. Stir the remaining sugar and cocoa powder together. Sprinkle over cake batter. Pour the remaining milk over the batter.*When baking it will magically mix together creating a sauce on the bottom. Step 3: . Place on a baking sheet to catch any spills and bake for 40-45 min until the liquid sinks and the cake rises.Remove and allow to cool for 5 min.The cake will drop.Sprinkle with icing sugar, berries and a scoop of frozen yogourt or dairy free/ice cream if desired", "images_list": ["lava-chocolate-orange-sponge-pudding_0", "lava-chocolate-orange-sponge-pudding_1", "lava-chocolate-orange-sponge-pudding_2", "lava-chocolate-orange-sponge-pudding_3"]} {"id": "RECIPE_2007", "question": "What ingredients are mixed together for the 'Lava Chocolate & Orange Sponge Pudding,' and what is the next step after sprinkling the remaining sugar and cocoa powder?", "provenance": [41264], "ground_truth": "For making 'Lava Chocolate & Orange Sponge Pudding,' after mixing together the remaining sugar and cocoa powder, you should pour the remaining milk over the batter. This will allow the mixture to create a sauce on the bottom during baking.", "images_list": ["lava-chocolate-orange-sponge-pudding_2"]} {"id": "RECIPE_2008", "question": "What\u2019s the best way to prepare a delicious ginger biscuit rocky road that combines all those tasty ingredients?", "provenance": [41266], "ground_truth": "Introduction: Ginger Biscuit Rocky Road. Ingredients\nMcvities ginger biscuits.\nCadburys Baking\u00a0Chocolate.\nFiddles mini pink and white mini marshmallows\nCrispy m&msRecipe\n1. Melt the chocolate over a bowl of hot water stirring every few minutes.\n2. Add the marshmallows and m&ms and the ginger biscuits.\n4. Mix well\n3. Wait for the chocolate to cool.\n4. Place in a lined baking tray.\n5. Put in the fridge.\n(For a cute kids snack and without having to cut the rocky road into squares place the rocky road in cupcake cases on stage four)", "images_list": ["ginger-biscuit-rocky-road_0"]} {"id": "RECIPE_2009", "question": "In the recipe for 'Ginger Biscuit Rocky Road,' what should you do after melting the chocolate?", "provenance": [41266], "ground_truth": "In the recipe for 'Ginger Biscuit Rocky Road,' after melting the chocolate, you should wait for the chocolate to cool before adding the ginger biscuits and treats.", "images_list": ["ginger-biscuit-rocky-road_0"]} {"id": "RECIPE_2010", "question": "What\u2019s the best way to create delicious red hot Valentine cookies that capture the essence of those little red candies?", "provenance": [41267], "ground_truth": "Introduction: RED HOT Valentine Cookies. RED HOT Valentine Cookies Step 1: How to Make RED HOT Valentine Cookies. These cookies taste just like the little red candies but with a soft cake-like texture. I make a batch for my husband every Valentine's Day and he loves them! These cookies are very simple to make. They are good by themselves or sandwiched with ice cream.\nThis recipe will make 2 to 4 dozen cookies depending on the size cookie cutter used. ENJOY!\nINGREDIENTS\n1 box red velvet cake mix\n1/8 teaspoon baking powder\n2 eggs\n1/4 cup oil\n1/2 tablespoon natural cinnamon flavor\nFlour (as needed for rolling out dough)\nPreheat oven to 325 degrees. Step 2: . Mix the\u00a0cake mix, baking powder, cinnamon flavor, eggs, and oil in a bowl until well blended and a solid dough forms.\u00a0 Step 3: . Place the dough on a floured surface and sprinkle with flour.\nRoll out the dough to about a 1/4 inch thickness.\nUse flour as needed to prevent sticky dough. Step 4: . Use a cookie cutter to cut shapes and place on a cookie sheet. I line my sheets with parchment paper but it is not necessary. Step 5: . Bake at 325 for 8 to 12 minutes. Cooking times\u00a0may vary depending on the size of the cookie cutters used.\nRemove and cool on the cookie sheet 2 minutes then\u00a0transfer to a\u00a0cooling rack.\u00a0\nServe and enjoy!\n\u00a0", "images_list": ["how-to-make-red-hot-valentine-cookies_0", "how-to-make-red-hot-valentine-cookies_1", "how-to-make-red-hot-valentine-cookies_2", "how-to-make-red-hot-valentine-cookies_3", "how-to-make-red-hot-valentine-cookies_4", "how-to-make-red-hot-valentine-cookies_5"]} {"id": "RECIPE_2011", "question": "At the 6-minute mark of stirring while making 'Let's Make Toffee!!,' what should the mixture look like?", "provenance": [41268], "ground_truth": "At 6 minutes of stirring while making 'Let's Make Toffee!!,' the mixture should resemble marshmallow mush.", "images_list": ["lets-make-toffee_2"]} {"id": "RECIPE_2012", "question": "What should you do to the dough for 'Chocolate Peppermint Cookies' before rolling it out and cutting it into circles?", "provenance": [41269], "ground_truth": "Before rolling out and cutting the dough into circles for 'Chocolate Peppermint Cookies,' you should wrap each portion of dough in parchment paper and refrigerate it until firm for at least 1 hour.", "images_list": ["chocolate-peppermint-cookies_5"]} {"id": "RECIPE_2013", "question": "What\u2019s the best way to whip up a batch of sweet and salty ice cream sandwiches that combine delicious flavors?", "provenance": [41270], "ground_truth": "Introduction: Sweet and Salty Ice Cream Sandwiches. My niece and I invented a new ice cream sandwich that combines our favorite snacks into one unbelievably tasty dessert treat. \u00a0It is easy to make but requires several steps and a quick pace to avoid melting the ice cream.\nIngredients:\n1.5 Quart container vanilla ice cream\u00a0(Didn't it used to be 1/2 gallon?)\u00a0\n1/2 cup natural peanut butter\nabout 24 Graham crackers split into halves\none bag of mini m&ms\nStep 1:\nEmpty the ice cream into a large bowl\nStep 2:\nAdd peanut butter stirring and swirling into ice cream quickly\nStep 3:\nPut a heaping soup spoon sized heap of the ice cream onto the graham cracker halves.\nStep 4:\nTop each with the other half graham cracker, pressing lightly.\nStep 5:\nFreeze for about an hour on a cookie sheet\u00a0\nStep 6:\nRemove from freezer and dip each sandwich into mini m&ms, pressing them into ice cream to coat all sides\nStep 7:\nReturn to cookie sheet and freeze till set.\nStep 8:\nEnjoy! and try to save some for others!", "images_list": ["sweet-and-salty-ice-cream-sandwiches_0"]} {"id": "RECIPE_2014", "question": "What should you do after you have assembled the Sweet and Salty Ice Cream Sandwiches and placed them on a cookie sheet?", "provenance": [41270], "ground_truth": "After you have assembled the Sweet and Salty Ice Cream Sandwiches and placed them on a cookie sheet, you should freeze them for about an hour.", "images_list": ["sweet-and-salty-ice-cream-sandwiches_0"]} {"id": "RECIPE_2015", "question": "What\u2019s the best way to create a delicious homemade cinnamon swirl bread from scratch?", "provenance": [41271], "ground_truth": "Introduction: Homemade Cinnamon Swirl Bread. I have been getting in touch with a few old friends over the past couple of days. A few phone calls later, it so transpired that a group of childhood friends were heading to my place for coffee this evening. And I so wanted to make something simple yet special! Nothing to beat the aroma of freshly baked homemade bread \u2026. Enhanced with the spicy flavor of cinnamon. The whole baking process took about an hour. By around 5 in the evening, the kitchen was awash with the freshly baked flavor. The golden brown crust and light soft and fluffy cinnamon filling sure brought a smile on everyone\u2019s face. Thin slivers of homemade cinnamon swirl bread and piping hot coffee \u2013 What better accompaniment to the animated conversation, giggles and laughs that followed. Well, we girls sure had fun!I have a few slices left over and intend to serve them as French toast for breakfast next morning. Check out this simple recipe for homemade cinnamon swirl bread. It makes good use of a natural spice like cinnamon which is bursting with healing properties \u2013 to lower blood pressure, lower cholesterol and antioxidant properties. Step 1: Assemble the Following Ingredients. Flour 3 cupsMilk \u00bd cupWarm water \u00be cupBaker's Yeast 1 tbspButter 3 tbspSugar 3 tbspCinnamon powder 1 tbspSalt \u00bd tsp Step 2: Method . Mix yeast and little sugar and warm water and keep aside.Heat milk with 2 tbsp butter and keep aside.Mix 1 tbsp sugar and salt and 1 tsp cinnamon powder to the warm milk.Add the milk mixture and yeast mixture to the flour and slowly knead to a dough. Keep the dough in a greased bowl for an hour. Cover with cling film. After an hour, knock back and knead the dough. Sprinkle a bit of flour on the counter top and you can roll the dough without it sticking. Roll the dough out real thin and you will get more cinnamon sugar to bite into in each swirl slice. Roll the dough into a log. Spread 2 tbsp butter and sprinkle a bit of sugar and 1 tbsp cinnamon powder on it. Roll the dough. Cut 3 slashes on the top of the dough.Keep it in a greased bread tin and keep aside for half an hour. Bake at 375 degrees for about 30 \u2013 45 minutes till browned on top. Step 3: Serving Options. Place the cinnamon bread on a cooling rack. Use a sharp serrated knife to cut neat slice. You can serve some yummy French toast with cinnamon swirl slices. Dunk each slice in a mixture of milk, egg and vanilla. Lightly toast it on a heated griddle with a bit of butter. Sprinkle powdered sugar. Serve with mixed berries or other chopped fruits.", "images_list": ["homemade-cinnamon-swirl-bread_0", "homemade-cinnamon-swirl-bread_2", "homemade-cinnamon-swirl-bread_3"]} {"id": "RECIPE_2016", "question": "After kneading the dough for an hour in the 'Homemade Cinnamon Swirl Bread' recipe, what steps should you take next?", "provenance": [41271], "ground_truth": "After kneading the dough for an hour in the 'Homemade Cinnamon Swirl Bread' recipe, you should knock back and knead the dough again. Then, sprinkle a bit of flour on the counter top to prevent sticking when rolling out the dough.", "images_list": ["homemade-cinnamon-swirl-bread_2"]} {"id": "RECIPE_2017", "question": "What\u2019s the best way to whip up a refreshing cola spider drink?", "provenance": [41272], "ground_truth": "Introduction: Cola \"spider\" Drink. This drink may resemble muddy pond scum but i can assure you it tastes much better (well..i assume so as i've never actually eaten pond scum!) this refreshing drink is a strange yet tasty combination that can be whipped up in seconds with only two ingredients!! (and good to drink while making\u00a0 an instructable!)\nPS i don't know why this drink is called a \"spider\" but thats what i've always known it as :D\nYOU WILL NEED\nIce Cream (i personally prefer vanilla with this)\nsoft drink (soda)\n(you can use any flavored soda but i've found that i prefer cola rather then lemonade etc)\nMETHOD\nscoop some ice cream into a glass, the amount depends on your personal preference but i like a lot of ice cream as that way it won't just melt into the first bit of cola.\nCAREFULLY pour a little bit of cola on top of the ice cream. it with froth up a lot so don't pour the entire can of drink in or you'll end up with a cola volcano all over your bench! (you may need to add a small amount at a time, but you can always top the glass up)\nStir a little to mix together and ENJOY\nthis is a great summer drink that i still like now, on a cool winters evening :D\nso if your bored of plain soft drinks or just want something new, you should try this :)\nthanks for reading\nplease post any comments, questions or suggestions :)\nAAG", "images_list": ["cola-spider-drink_0"]} {"id": "RECIPE_2018", "question": "What is the process for rolling out the cookie dough and using the paper doll template to cut out shapes for 'Paper Doll Dress Up Sugar Cookies'?", "provenance": [41273], "ground_truth": "To create 'Paper Doll Dress Up Sugar Cookies,' you should first roll out the cookie dough quite thinly on a workbench dusted with corn starch (cornflour), to about 1/4 inch (1/2 cm) thick. Next, place the paper doll template onto the rolled-out dough, and carefully cut around the template using a sharp knife.", "images_list": ["paper-doll-dress-up-sugar-cookies_1"]} {"id": "RECIPE_2019", "question": "What should you do to the dough before baking 'Pop Art Sugar Cookies'?", "provenance": [41274], "ground_truth": "You should chill the cookie dough for at least 2 hours before baking 'Pop Art Sugar Cookies.'", "images_list": ["pop-art-sugar-cookies_3"]} {"id": "RECIPE_2020", "question": "What ingredients do I need to prepare the filling for the 'Chocolate Chip Cookie Marries Oreo Dough'?", "provenance": [41275], "ground_truth": "To prepare the filling for 'Chocolate Chip Cookie Marries Oreo Dough', you will need: 1/2 Cup softened butter, 1/3 Cup brown sugar, 8 Oz cream cheese (softened but not too soft), 3/4 Cup powdered sugar, 1 teaspoon pure vanilla extract, 3/4 Cup crushed Oreos, and 1/4 Cup mini chocolate chips (do not substitute).", "images_list": ["chocolate-chip-cookie-marries-oreo-dough_2"]} {"id": "RECIPE_2021", "question": "What\u2019s the overall process for crafting these delightful edible ornate mushrooms?", "provenance": [41276], "ground_truth": "Introduction: EDIBLE ORNATE MUSHROOMS REVEALED. Before you can make these great tasting\u00a0 Old World\u00a0 delights,\nyou need three batches of colored dough.\nThe companion featured instructable\u00a0 EASY MARZIPAN DOUGH will show you\nhow to make the dough for these delicious ornate mushrooms. Step 1: LETS MAKE a MUSHROOM = OLD WORLD HOUBY. \n This step pre-supposes you already have the three plastic bags of colored dough\nfrom the companion Featured\u00a0 Instructable \u00a0 EASY MARZIPAN DOUGH .\n\t\tYou will need a wooden breadboard\n\t\tA butter knife\n\t\tA plastic chopstick and\u00a0\n\t\tA roll of paper towels\nClean and dry your hands in preparation to food handling.\nOpen the Brown and Red\u00a0 dough plastic bags and take out a third of\u00a0 each color dough.\nBe sure to close the zip locks up again.\n\t\tPicture #1\n\t\tOn the breadboard roll a brown cylinder with the palms of your hands .\n\t\tAnd cut it into finger lengths.\n\t\tThen press flatten one end of the cylinder to simulate the mushroom stem.\n\t\tNow Roll a like number of Red dough Balls between your palms using a circular motion.\n\t\tPicture #2\n\t\tThe Mushroom Head is formed by pressing a thumb into a Red Ball and forming the dough around.\n\t\tNote the desired Houby ( Mushroom ) Stem and Head look to fit snugly together.\n\t\tPicture #3\n\t\tStart by taking a dollop of White dough from the Zip Lock Bag and set it aside.\n\t\tMount the Red Head onto a Brown Stem and gently press them together.\n\t\tNote the good fit of the Stem and mushroom Head.\n\t\tNot happy :-( with the results ?\u00a0 IT is easy enough to start over at picture #1\n\t\tPicture #4\n\t\tUsing only hands the Red Houby Heads are fit snugly onto the Brown Stems.\n\t\tThe next step will place the White distinguishing flecks\n\t\tOf the Amanita Muscaria Mushroom ( Houby ) round marks.\nDepending on your speed, ability and desire you should be able to make a dozen Houby at a time. Step 2: ADDING THE WHITE FLECKS. \n Now is a good time to clean your breadboard and to again\nclean and dry your hands in preparation to food handling.\n\t\tPicture #1\n\t\tUse a chopstick to poke a hole half way through the Red Mushroom Head.\n\t\tIT should be allowed to pierce into the Brown Stem.\n\t\tPicture #2\n\t\tNote the clean and smooth hole.\n\t\tThe tip of the chopstick tool needs a moist wipe and dry.\n\t\tPicture #3\n\t\tUse the White dough to\u00a0 Roll several\u00a0 Tapered\u00a0 Plug\u00a0 Inserts.\n\t\tPicture #4\n\t\tSlide a White\u00a0 Plug into the Mushroom Head Hole.\n\t\tGently Press the White Plug to Widen and Flatten it Flush to the Red Head.\n\t\tPicture #5\n\t\tSliding a third White Tapered Plug into a Mushroom Head Hole.\n\t\tSee the two other Flush White Plugs.\n\t\tPicture #6\n\t\tCompare a finished Flecked mushroom.\n\t\tTo an UN-finished Houby .\n\t\tSee a White Tapered Plug.\n\t\tReady to be inserted into holes created by the plastic Chopstick Tool.\n\t\tAnd see a Brown Stem. Step 3: MAKING OTHER SHAPES. \n After nine of the Amanita Muscaria Mushrooms have set for a couple days\nthey will hold shape for decorating.\n\t\tPicture #1\u00a0\n\t\tDrying platter.\n\t\tPicture #2\n\t\tPreparations for a White Mushroom with Red flecks.\n\t\tPicture #3\n\t\tSee\u00a0 Brown Stems and White Heads.\n\t\tPicture #4White Houby with Red Flecks Same Procedure as the Red Houby.\n\t\tAnd those Dumbbell Shapes that never made it off of the Breadboard.\n\t\tPicture #5\n\t\tThree finished White Mushrooms Step 4: DISPLAY PRESENTATION. \n\t\tPicture #1\n\t\tThe name sake for the decorative Candy..\n\t\tPicture#2\n\t\tHere we see the onterage shapes.\n\t\tPicture #3\n\t\tRound Holy Balls Hanging.\n\t\tPicture #4\n\t\tEngineering Shapes.\n\t\tPicture #5\n\t\tA Close UP.\n\t\tNote the Drying Creases.\n\t\tPicture #6\n\t\tTwo Houby.\n\t\tLast Picture\u00a0\n\t\tA Houba Hanging in Our 2011 Tree.\n\t\tVery Heavenly Delicious Tasting.\nYou should know some people like Marzipan Immediately.\nOthers acquire a taste for this nut confectioner's dream\nAnd a few never enjoy it as my family and I do.\nOur next door Fifth grader received a family Marzipan gift pack and\nlater she was discovered behind the couch filling her face with\nMarzipan balls, Happy New Year....", "images_list": ["edible-ornate-mushrooms-revealed_0", "edible-ornate-mushrooms-revealed_1", "edible-ornate-mushrooms-revealed_2", "edible-ornate-mushrooms-revealed_3", "edible-ornate-mushrooms-revealed_4"]} {"id": "RECIPE_2022", "question": "What steps do I need to follow to add the white flecks to the red mushroom heads in 'Edible Ornate Mushrooms Revealed'?", "provenance": [41276], "ground_truth": "To add the white flecks to the red mushroom heads in 'Edible Ornate Mushrooms Revealed,' first, use a chopstick to poke a hole halfway through the red mushroom head, ensuring it pierces into the brown stem. Next, roll several tapered plug inserts from the white dough and slide them into the holes created by the chopstick, pressing them gently to widen and flatten them flush with the red head.", "images_list": ["edible-ornate-mushrooms-revealed_2"]} {"id": "RECIPE_2023", "question": "What are the essential steps to whip up a delicious batch of O'Henry Bars without spending too much time in the kitchen?", "provenance": [41277], "ground_truth": "Introduction: Quick & Easy Cookie Alternative. Follow these instructions to make a quick, chocolatey-peanut butter dessert called O'Henry Bars (http://allrecipes.com/Recipe/O-Henry-Bars/Detail.aspx). \u00a0This sweet delight can easily appetize several dozen guests or just a few seriously chocolate-craved individuals!\nYou will not need a lot of previous baking experience or several hours of spare time.\nYou will need:\n4 cups rolled oats\n1 cup packed brown sugar\n1 cup OR 3/4 cup butter\n1/2 cup light corn syrup\n1 teaspoon vanilla extract (optional)\n1 cup semisweet chocolate chips\n3/4 cup peanut butter\nYou'll also need access to a conventional oven for baking the oatmeal base and something like a stove-top range for melting the chocolate topping.Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Step 1: Mix Dry Ingredients. Grab a large mixing bowl, and prepare to measure out the dry ingredients:4 cups of rolled oats\n1 cup of packed brown sugar\nPile the oats into a clean mixing bowl with a measuring. \u00a0Unlike with flour, your measurements need not be super accurate.\nPack 1 cup of brown sugar into the same measuring cup, and drop the sugar into the mixing bowl with the oats. \u00a0If you've never packed brown sugar before, it's pretty simple. \u00a0Pour or scoop some sugar into the measuring cup, and then press it down with your fingers until it feels firm. \u00a0Keep adding and pressing sugar until you get a 1 full cup of packed brown sugar leveled flat.\nNow that you have a mini sugar castle in the mixing bowl, break up the brown sugar, and begin stirring it in with the oats. \u00a0I find it helpful to start by pushing up the stuff on the bottom. \u00a0Keep stirring until only a few clumps of brown sugar remain. Step 2: Mix-in Liquid Ingredients. Gather together the liquid ingredients:3/4 or 1 cup of softened butter - choose 1 cup if you want a gooey base1/2 cup of light corn syrup1 teaspoon of vanilla extract, if desired - for extra flavor\nTo quickly soften butter straight from the fridge, unwrap the sticks (1-1/2 for 3/4 cup or 2 for 1 cup) into a microwave-safe bowl, and microwave on high for about 15 seconds. \u00a0After this, the butter should be easy to deform with your fingers but firm enough to hold its own shape. \u00a0Alternatively, you can leave the sticks unrefrigerated for 20 to 30 minutes, but you do not want them to melt completely.\nAdd the softened butter to the bowl, and mix thoroughly. \u00a0It may take a few minutes of stirring, and even some \"chopping\" action with the mixing spoon, to get it completely mixed in with the dry ingredients. \u00a0If your guests won't mind, dive in with your fingers to make the process go faster.\nMeasure out and pour in the corn syrup and vanilla. \u00a0After you stir\u00a0the oatmeal mixture one more time, it will be ready for the oven! Step 3: Bake Until Golden. If you haven't already, preheat the oven to 350 degrees F (180 degrees C).Read carefully! \u00a0Baking is the easiest part of this recipe to mess up because the oatmeal mix does not look much different when it is done in the oven. \u00a0Trust me, you don't want to burn these babies!\nA 9 by 13 inch pan is perfect for this recipe, but O'Henry bars are quite adaptable to whatever you want or need. \u00a0Feel free to use different pan sizes and types to get a dessert perfect for your occasion. \u00a0Want a bar that's extra thick and hearty? No problem; just watch the oven carefully.Generously grease all of the bakeware that you will be using with cooking spray. \u00a0There's no need to drench the pan, but using too little will make it challenging to get the bars completely out!\nEvenly press the oatmeal mix into a greased pan. \u00a0Traditionally, the base should be about 3/4 inch high. \u00a0Place the pan on the center rack of a conventional oven (remember hand protection).Bake for 10 to 15 minutes, or until the oatmeal just starts to turn golden brown. \u00a0Take the pan out of the oven, and set it out to cool. \u00a0While hot, the mix will remain as pliable as before. \u00a0Don't worry; it will become firm as soon as it cools.\nThe bars are already delicious enough to eat, but the best is yet to come! Step 4: Prepare Topping. Making the chocolate-peanut butter topping is fast and fun!\nFind a small pot or saucepan and get the following ingredients:1 cup of semisweet chocolate chips\n3/4 cup peanut butter\nIn the cool pot, measure and add the chocolate chips and peanut butter. \u00a0Trying to measure and transfer the peanut butter may require a little patience but shouldn't be too much trouble with a simple butter knife.\nSet the pan on a burner set to low heat. \u00a0When I used natural gas burners, the chocolate began melting immediately. \u00a0Stir continuously to keep any of the chocolate from scorching. \u00a0The natural oils of the the peanut butter help prevent burning. \u00a0Very quickly, the chocolate chips melt and fuse with the peanut butter to make a\u00a0chocolaty\u00a0tonic worthy of Charlie's chocolate factory!\nOnce the chocolate and peanut butter are completely mixed together, pour the topping immediately onto the cooling oatmeal base. \u00a0If you are sticking with time-tested tradition, gently spread the chocolate evenly with the flat of a large spoon. \u00a0I find it best to not be a perfectionist in this step because too much fussing with the spreading can cause the oatmeal to pull up and crumble, which does not look attractive.\nEven more so than with the oatmeal base, you can be as creative or picky as you like with the topping! \u00a0Pile it thicker an' deeper or elegantly drizzle it across. \u00a0You may also wish to try different ratios of peanut butter and chocolate. \u00a0If you run out of topping, it's a snap to whip up some more. Step 5: Refrigerate and Serve. The O'Henry Bars are nearly ready to be devoured, but they are best served chilled. \u00a0Refrigerate them for at least an hour, or, in a pinch, put them in a freezer for a fraction of the time.\nAllow them to warm up for a little bit before cutting into them. \u00a0Slice them\u00a0into pieces\u00a0(a normal butter knife will do) into whatever serving size you wish. \u00a0Be sure to cut the pieces well, so that they will\u00a0effortlessly\u00a0pull away from the pan.Serve and enjoy!!\nO'Henry Bars travel well in tupperware\u00a0containers. \u00a0Keep them covered to prevent dryness.", "images_list": ["quick-easy-cookie-alternative_0", "quick-easy-cookie-alternative_1", "quick-easy-cookie-alternative_2", "quick-easy-cookie-alternative_3", "quick-easy-cookie-alternative_4", "quick-easy-cookie-alternative_5"]} {"id": "RECIPE_2024", "question": "What are the first two dry ingredients that I need to mix in a large bowl when making 'Quick & Easy Cookie Alternative'?", "provenance": [41277], "ground_truth": "The first two dry ingredients that I need to mix in a large bowl for 'Quick & Easy Cookie Alternative' are 4 cups of rolled oats and 1 cup of packed brown sugar.", "images_list": ["quick-easy-cookie-alternative_1"]} {"id": "RECIPE_2025", "question": "What is the best way to prepare a delicious oven-baked chicken and rice dish?", "provenance": [41278], "ground_truth": "Introduction: Oven Baked Chicken and Rice. Today I'd like to share with you how I made an oven baked rice and chicken drumstick casserole! I'm away at university most of the time where my normal meals consist of breakfast cereal, the $10 pick up special from Pizza Nova or... well, mostly just those too.For some reason I felt like mixing it up this weekend and this is the result. It's a basic recipe yes, but most of the time to make it is just the thing in the oven cooking (10 minutes prep). This is great because that means I can go back to browsing Instructab- I mean... doing homework during that time. This was my first time making this dish. I looked up a few online recipes and Youtube videos about oven baking rice and chicken, put them together and ended up with the recipe outlined in this article. It turned out quite well in my opinion. Thoughts on the process and any improvements I feel I could have made are outlined on the last step.Hope you enjoy! PS: This is my entry into the Beyond the Comfort Zone, and Slow Cooking contests. I'm not sure if this really counts as slow cooking, but considering my microwave pasta trays only take 4 minutes to cook, an hour and a half seems like a pretty long time to me.I would really appreciate your votes if you believe this instructable to be worthy of them! Step 1: Ingredients and Utensils. Ingredients:5 chicken legs (drumsticks)1 Can Cream of Mushroom or Celery Soup1 cup water3/4 packet of onion soup mix (dry)1 1/4 cup of white rice (not instant)Olive Oil (for greasing the dish, can substitute for butter or cooking spray)Utensils:Oven-safe casserole dish (mine was 2.3L, with a glass cover)Mixing BowlWhiskMeasuring CupsMeat Thermometer (technically optional but highly recommended)Oven (not optional)In the photo you see I also have a bag of Vegeta shown. I was originally going to try and add that in somewhere but did not. I'm leaving that for an experiment for the next batch, in which I would probably substitute part of the onion soup mix for the Vegeta. If it works, I'll update this recipe. Step 2: Preparing the Dish. Preheat your oven to 350oF before you begin, and it should be ready by the time you are. Grease the casserole dish using olive oil, melted butter or cooking spray. Measure out the rice and distribute it evenly over the bottom of the dish.Combine the canned soup, water, and onion soup powder in a mixing bowl, and whisk until well mixed. Try to make sure that there are no clumps from the canned soup remaining.Pour the mix evenly over the rice. Lightly mix together with the rice.Wash your hands before touching raw poultry. Take the chicken legs and place them side by side in the rice. Roll them around so they are covered in the rice/soup mix. Wash your hands again after you have finished handling the meat.Place the cover on your casserole dish and place it in the preheated oven, for 1.5 hours. Step 3: After Cooking. After an hour and a half has passed, carefully remove the dish from the oven with oven mitts or a towel. The rice should have expanded. Use an instant read thermometer to ensure that the internal temperature of the chicken is 165oF or higher. Thermometers take the guesswork out of ensuring your meat is fully cooked. My midterms are in two weeks, I'd really rather not get Salmonella :)Let stand for 5 minutes with the cover still on. Step 4: Enjoy!. Your oven baked chicken and rice is ready to eat! With a casserole dish sized similar to mine you can probably get 4 or 5 servings out of one batch. Improvements to the RecipeI've already updated this recipe with what I believe would make this recipe better. When I first made it, the taste of the rice was slightly too intense, so adding a little bit more water and a little bit less onion mix would fix that.Like I mentioned on the ingredients page, I plan to swap the onion soup powder for Vegeta in later experiments, because I believe my grandmother uses it when she makes chicken and rice like this. And I love my grandmother's rice.I didn't think of it at the time, but next time I'd probably prepare some broccoli or other vegetable to go with this to make it a full meal.Thanks for reading!I'd be interested to know your thoughts on this recipe - perhaps someone more skilled can offer some advice on how to further improve it! I hope you enjoyed this Instructable, and I hope you enjoyed the dish if you did end up making it! Thanks for reading!", "images_list": ["oven-baked-chicken-and-rice_0", "oven-baked-chicken-and-rice_1", "oven-baked-chicken-and-rice_2", "oven-baked-chicken-and-rice_3", "oven-baked-chicken-and-rice_4"]} {"id": "RECIPE_2026", "question": "After cooking 'Oven Baked Chicken and Rice,' what should you do to ensure the chicken is properly cooked?", "provenance": [41278], "ground_truth": "After cooking 'Oven Baked Chicken and Rice,' you should carefully remove the dish from the oven and check that the chicken's internal temperature has reached 165\u00b0F or higher using a meat thermometer. This ensures that the chicken is fully cooked and safe to eat.", "images_list": ["oven-baked-chicken-and-rice_3"]} {"id": "RECIPE_2027", "question": "What is the process for creating a refreshing gluten-free fruit salad that highlights vibrant fruits?", "provenance": [41279], "ground_truth": "Introduction: Gluten Free Fruit Salad Recipe. Ingredients:\u00a0 1 bunch fresh mint, leaves picked finely grated zest and juice of 3 limes 2 tablespoons light brown sugar white rum, to taste \u00bc large watermelon, peeled and cut into chunks 2 ripe mangoes, stoned and flesh scooped out with a spoon 1 ripe pineapple, peeled, cored and cut into chunks Directions: In a very clean pestle and mortar, bash most of the mint leaves with the finely grated lime zest. Add the sugar, a good lug of rum and the lime juice, then mix again gently. Have a taste and add a touch more sugar if you think you need to, but bear in mind the fruit may be quite sweet. Toss the fruit together in a bowl with a little of the mojito mixture, then spread it all out on a big plate. Spoon the rest of the mixture over the top, decorate with a few torn-up mint leaves and serve. Looking for more easy to make gluten recipes checkout http://allgonegluten.com", "images_list": ["gluten-free-fruit-salad-recipe_0"]} {"id": "RECIPE_2028", "question": "In the 'Gluten Free Fruit Salad Recipe,' what should you do with the mint leaves and lime zest in the first step?", "provenance": [41279], "ground_truth": "In the 'Gluten Free Fruit Salad Recipe,' you should bash most of the mint leaves with the finely grated lime zest in a very clean pestle and mortar.", "images_list": ["gluten-free-fruit-salad-recipe_0"]} {"id": "RECIPE_2029", "question": "For making 'booger-brittle,' what is the process for dyeing and toasting the coconut?", "provenance": [41280], "ground_truth": "To make 'booger-brittle,' the process for dyeing and toasting the coconut involves adding dried coconut into a dry pan over medium low heat and stirring until evenly toasted. It is important to monitor the coconut while toasting because it can burn really fast.", "images_list": ["booger-brittle_2"]} {"id": "RECIPE_2030", "question": "What is the process for making your own delicious almond milk at home?", "provenance": [41284], "ground_truth": "Introduction: Almonds Milk. I've been searching for home made cow-milk substitute for ages until i encounter this easy to make almonds milk. This is my improved recipe the original does not contain the Vanilla and Cinnamon nor the Saden though contain 3 palms instead. Ingridients : 3/4 cup of unkoocked Almonds 1.5 spoon of sedan Vanilla Cinnamon Powder A Blender A clean towel 3 Clips A Jar Step 1: Blend. Add all the ingridients into the blender along with 4 cups of water.Add the vanilla and the cinnamon acording to taste.Turn the blender on for few minuts.* The recipe says you should soak the almonds in water for 8 hours, i searched for the reson and found it should help the blender with the grinding.I've tried without soaking since it freed me of the need of planing ahead and found no difference. Step 2: Pouring. Place the towel above the jar leaving a depression for the almonds powder (after grinding) to collect and secure it with the clips.Start pouring alowing the liquids time to drip. Step 3: Squeeze. After pouring all the blended materia lift the towel cerfully, squeeze and twist the towel to extract the last of the liquids Step 4: Drink. Drink to your enjoyment, add to the cofee, add to serials etc.Dont forget to leave comment.", "images_list": ["almonds-milk_0", "almonds-milk_1", "almonds-milk_2", "almonds-milk_3", "almonds-milk_4"]} {"id": "RECIPE_2031", "question": "For making 'almonds milk,' what should you do after pouring the blended mixture into the jar?", "provenance": [41284], "ground_truth": "After pouring the blended mixture into the jar, you should place a towel above the jar, leaving a depression for the almond powder to collect, and secure it with clips to allow the liquids time to drip.", "images_list": ["almonds-milk_2"]} {"id": "RECIPE_2032", "question": "What\u2019s the best way to whip up a delightful batch of pikelets using just four simple ingredients?", "provenance": [41286], "ground_truth": "Introduction: Delicious 4 Ingredient Pikelets. Quick, easy and delicious pikelets. Makes 12. Things you'll need: Bowl Masher Olive oil Cinnamon\u00a0 Oats 1 Banana\u00a0 Pan\u00a0 Spatula\u00a0 Step 1: . Add 1 peeled and diced banana, 1 and a half tablespoons of oats, one teaspoon of cinnamon and two cracked eggs into a bowl, mash with the masher until all is mixed and the banana is mostly not lumpy.\u00a0 Step 2: . Heat a pan on a low heat, pour a little olive oil into the pan and place a large tablespoon of mixture into the pan. Step 3: . Use the spatula to keep checking the bottom of the pikelets, once golden brown flip. Step 4: . Once both sides are golden brown take the pikelet and put it on another plate, repeat for other pikelets. Serve with your favourite toppings.", "images_list": ["delicious-4-ingredient-pikelets_0", "delicious-4-ingredient-pikelets_1", "delicious-4-ingredient-pikelets_2", "delicious-4-ingredient-pikelets_3"]} {"id": "RECIPE_2033", "question": "How should the ingredients be prepared for making 'Delicious 4 Ingredient Pikelets'?", "provenance": [41286], "ground_truth": "For making 'Delicious 4 Ingredient Pikelets,' you should add 1 peeled and diced banana, 1 and a half tablespoons of oats, one teaspoon of cinnamon, and two cracked eggs into a bowl. Then, mash the mixture until all ingredients are combined and the banana is mostly smooth.", "images_list": ["delicious-4-ingredient-pikelets_1"]} {"id": "RECIPE_2034", "question": "What should you do to the baking dish when preparing to make 'Froot Krispies'?", "provenance": [41287], "ground_truth": "To prepare for making 'Froot Krispies,' you should butter the bottom and sides of the baking dish.", "images_list": ["froot-krispies_2"]} {"id": "RECIPE_2035", "question": "What is the best way to prepare delicious Swedish meatballs with a creamy sauce that's enhanced with bacon?", "provenance": [41288], "ground_truth": "Introduction: Mo Betta Swedish Meatballs and Cream Sauce. Neigh, these are not your IKEA's meatballs but something mo better. Mo bacon! These meatballs are infused with bacon to make them special.Prepared with a pan cream sauce that makes it all the more delectable.CAUTION: Do not attempt eating mass quantities of Swedish meatballs. They are filling and addictive. I think my record at IKEA stands at about 25. It might be the Ligonberry preserves or that dollop of mashed potatoes that puts it over the top. Step 1: The Secret Ingredient Is.... BACON.For the meatballs, you will needone pound of ground beefequal portion of ground porkabout one cup of dry or toasted bread crumbsone eggsome milk or cream to wet the breadcrumbsdiced onionsbeef stock if you have itsalt, pepper, and any other spices/seasonings you likea few tablespoons of flour to thicken up the gravy Step 2: A Watched Pot Never Boils.... Dice up about a quarter to half pound of bacon.In a large pan, render out the fat from the bacon over medium heat. I like to add some additional cooking oil to help the process and to prevent bacon bits from burning and sticking in the pan.Finely dice up two large onions.Once the bacon starts to brown and the fat has rendered out of the bacon strips, add the onions to brown.It may take a while for the onions to release its moisture and start to caramelize or brown.Keep stirring to keep things from burning.When everything is nice and browned, take it off the heat to cool. You will end up with a smaller volume of soft baconey caramelized onioney goodness.You can pick out the larger pieces of remaining bacon and finely chop that up. Step 3: Balls.... In a big bowl,add the two ground meats togetherAdd a cracked eggAdd your breadcrumbsAdd the cooled chopped/crumbled bacon onion mix inWet the breadcrumbs with a bit of milk or creamAdd any additional seasoningsMix well and shape into small ping pong ball sized shapesYou can dump out the entire mix on a cutting board. Flatten out and portion out by cutting with a knife like slicing a sheet cake. You can then just roll the pieces by hand to get into a ball shape.Brown the meatballs in the frying pan with more oil or additional bacon.Wait till they are browned a bit and set up before attempting to turn them. They are still fragile at that point.Roll them around often so that they do not burn. It might take a while so that they are completely cooked through.One batch was pan fried. The rest I put on a the toaster oven tray to bake off in the toaster oven. That is a more efficient way to cook a large batch and without the spatter. Step 4: Getting Sauced.... Remove the meatballs from the pan.You should be left with some bacon drippings and meatball flavor goodness stuck to the bottom of the pan.Throw in a couple of tablespoons of flour to mix into the grease left in the pan.Stir it around and let it cook. This is making the roux to thicken the gravy.When the flour gets browned it is time to add in a cup or two of milk or cream. Add in any beef stock if you have it.Continually stir to mix and to scrape up the flavor from the stuck bits in the pan.Since we are real cooks and don't measure, the gravy might be thickening up to the point of where it is a thick paste. If you can stick your stirring instrument into it and stand it up, you used way too much flour.Don't worry, add more milk or cream and keep stirring. Dissolve all the lumps out. Lower the heat a bit so it doesn't boil over like a mad science experiment.Give it a taste and adjust the seasoning. It will probably first taste like a bland glue until you add salt.You can then return the meatballs into the sauce to warm up or serve it on the side.Enjoy.", "images_list": ["mo-betta-swedish-meatballs-and-cream-sauce_0", "mo-betta-swedish-meatballs-and-cream-sauce_1", "mo-betta-swedish-meatballs-and-cream-sauce_2", "mo-betta-swedish-meatballs-and-cream-sauce_3", "mo-betta-swedish-meatballs-and-cream-sauce_4"]} {"id": "RECIPE_2036", "question": "What is the process for preparing the cream sauce for 'Mo Betta Swedish Meatballs' after removing the meatballs from the pan?", "provenance": [41288], "ground_truth": "To prepare the cream sauce for 'Mo Betta Swedish Meatballs' after removing the meatballs, start by adding a couple of tablespoons of flour to the remaining bacon drippings in the pan and stir it to cook. Once the flour is browned, gradually add in a cup or two of milk or cream and any beef stock if available, stirring continually to combine while scraping up any flavor from the bottom of the pan. Adjust the seasoning as needed, particularly with salt, before returning the meatballs to warm them up in the sauce or serving the sauce on the side.", "images_list": ["mo-betta-swedish-meatballs-and-cream-sauce_4"]} {"id": "RECIPE_2037", "question": "What is the best way to prepare a Jager Bomb for maximum enjoyment?", "provenance": [41289], "ground_truth": "Introduction: How to Make a Jager Bomb. The Jager bomb is a very popular bomb shot cocktail, originally made from a mixture of Red Bull and Jagermeister. It has an unusual taste which some liken to cough syrup and gives you a \u201cboost\u201d from the alcohol-caffeine combination. Treat this one with respect- it\u2019s easy to have one too many as the Red Bull offsets the depressant effect of the alcohol content. Step 1: Materials and Prep. Materials:A medium or pint sized glass (eBay Search: \"pint glass\")A shot glass (eBay Search: \"shot glass\")1/2 can Red Bull energy drink1-2 oz shot of Jagermeister herbal liqueurThank you for using the Promotional Links above to search for any materials you may need! Step 2: Preparation. Jagerbomb Firstly, pre-chill the ingredients. Now this is the fun part! To mix one of these properly you need to do it by dropping a shot glass of Jagermeister into a glass of Red Bull.Jager-trains If you\u2019re having a party and need to make multiple Jagerbombs, show off your bartending in a theatrical way by making your own Jager-train! It works like this: Line up glasses of Red Bull with an empty glass at one end. You then need to carefully balance shot glasses of Jagermeister between the rims of a pair of pint glasses as you go along the line. This takes a little trial and error, but the idea is that when you position the shot glasses correctly you just push one to create a domino effect of shots falling into glasses of Red Bull! (See Video below) Jagerbomb Cocktail If you want to drink a Jagerbomb in a more relaxed fashion you can make it as a mixed cocktail on the rocks. Simply fill a rocks glass with ice, add 1-2 oz of Jagermeister liqueur then top up with Red Bull energy drink. \u00a0 Step 3: How to Serve Jager Bombs. The best way to serve these drinks is in these frozen ice shot glasses. You can get the molds at on eBay for about $12:(eBay Search: \"shot glass mold\")Do you have to use Red Bull?This drink can be made with any energy drink similar to Red Bull so feel free to experiment with your preferred brand. Please note however that this may drastically alter the taste so for the true Jager Bomb experience stick to the Red Bull!Thanks for looking and thanks for using the eBay Promotional Links above!", "images_list": ["how-to-make-a-jager-bomb_0", "how-to-make-a-jager-bomb_1", "how-to-make-a-jager-bomb_2", "how-to-make-a-jager-bomb_3"]} {"id": "RECIPE_2038", "question": "What is the best way to prepare delicious pickled rhubarb that balances sweet, tart, and spicy flavors?", "provenance": [41291], "ground_truth": "Introduction: Pickled Rhubarb Recipe. Sweet, tart, and a little bit spicy does not just sum up this author's personality, it also describes these irresistible rhubarb pickles!\u00a0 You can totally change up this recipe to reflect whatever aspect of the rhubarb you want to bring out by adding more or less sweet, spicy, or tangy ingredients.\u00a0 It's really simple!\u00a0 And whether you want to hot-process these pickles so they store for a long time, or treat them as refrigerator pickles is up to you.\u00a0 Processing the rhubarb makes for a softer pickle, great as a chutney or relish.\u00a0 Or you can skip this step and stick them straight in the fridge for crisper pickled rhubarb!INGREDIENTS:\n1 lb rhubarb stalks, chopped into spears to fit your jars\n1 cup apple cider vinegar\n1 cup water\n1 cup sugar\n1 1/2\" knob of ginger, sliced\n1/2 teaspoon salt\n2 teaspoons mustard seed\n1/2 teaspoon black peppercorns\nIn a small saucepan, combine the apple cider vinegar, water, sugar, ginger, and salt and bring to a gentle boil until the sugar has completely dissolved.\nDivide the spices up between the two jars. \u00a0You can go crazy here - add star anise, cloves, whatever sounds good!\nPack your rhubarb spears into the two jars.\nTop the spears with the pickling liquid. \u00a0\nWipe the jars clean and screw on the lids.\u00a0\nFor pickles that will be shelf-stable for a year, hot process the jars by placing in a boiling water bath for 10 minutes, making sure the water completely covers the jars. \u00a0Get more details about canning in Tim Anderson's guide to canning! \u00a0\nFor crispier refrigerator pickles, stick 'em in the fridge! \u00a0They'll be ready to eat in 24 hours, and good for a week!", "images_list": ["pickled-rhubarb-recipe_0"]} {"id": "RECIPE_2039", "question": "What\u2019s the best way to create flat bread from scratch, allowing for personal flair in the process?", "provenance": [41292], "ground_truth": "Introduction: Flat Bread As You Wish. I love a rustic feel to my cooking so it is pressed by hand but feel free to make it more aesthetically pleasing by rolling and shaping.\nI also used a pizza stone; it gives a great flavour ; you can use a normal baking tray.\nFeel free to add change any \"toppings\" to suit your mood. Step 1: Bread Ingredients. 500g plain flour\n2 tsp instant yeast\n3 tblsp olive oil\na cup of room temp. water Step 2: Possible \"topping\" Ingredients. slices of butter\ncrushed garlic\nrosemary\noregano\npesto\nsundried tomato\nolives\nlinseeds / sesame seeds Step 3: How To:. Mix all flour, yeast, oil and enough water \u00a0to form a ball that is not too sticky. \u00a0Cover with plastic wrap then leave to sit a couple of hours so the yeast do it's job. Step 4: . Cover your hands with flour and give it a good knead in the bowl. Divide into portions according to how many / how big you want your bread (I made 3 large ones) then press out with fingers on a floured surface to make a rough oval shape. \u00a0It should be about 1 - 2 cm thick for a rustic style. Step 5: . Top with your favourite combination of toppings then fold over and place on preheated pizza stone.\nCook in HOT OVEN for about 15 mins until it takes on a lovely light brown colour. \u00a0Adjust timing if your bread is rolled or thinner. Step 6: . Slice into strips to share or serve whole. \u00a0Great with soup or pasta.", "images_list": ["flat-bread-as-you-wish_0", "flat-bread-as-you-wish_2", "flat-bread-as-you-wish_3", "flat-bread-as-you-wish_5"]} {"id": "RECIPE_2040", "question": "What\u2019s the best way to whip up a delightful homemade Mac'n'Cheese that everyone will love?", "provenance": [41293], "ground_truth": "Introduction: Homemade Mac'n'Cheese. Everybody can't resist Mac and Cheese... especially if it's gooey, warm, and soft.\nIt's great on sunny or rainy days, cold and warm. It's irresistible! And it manages to find its way on\ntailgate parties and on a table buffet for the Super Bowl, whether it's for the kids or adults!\nHere's a great recipe my mom did... it doesn't dry up instantly like the Kraft pre-boxed ones either\nas quickly. It, in fact. stays gooey longer than Kraft.\nMakes more Mac'n'Cheese than what Kraft serves also in an affordable result. This would only cost around $7.\n*Disclaimer: Pictures in Instructable is not mine. Step 1: Requirements:. Ingredients:\n-Velveeta cheese - Be sure to have along box on hand!\n-Elbow Maccaroni - any size will do, but best results is medium sized elbows.\n-Milk (Optional).\nNeed:\n-Pot and Strainer\n-Water. Step 2: Cooking the Maccaroni:. Each brand, cheap or expensive, needs it's own time to cook thoroughly.\nPut the water in a pot on the stove on high to start boiling. Once it starts to boil, put the Macaroni\nin the water and set the heat to medium. Stir every few minutes to ensure they don't stick to the bottom. Cook for about 10 minutes or until soft.\nRemove from pot once Macaroni is cooked. Step 3: Mixing the Velveeta Cheese:. Now, with the Macaroni still in the pot, put a nice chunk of Velveeta Cheese in the pot and stir. Add more if it isn't cheesy enough.\nAdd Milk if you want a creamier result, it is recommended to prevent sticky cheese. Step 4: Enjoy!. Enjoy the results! The gooey and warm Mac'n'cheese everybody enjoys!", "images_list": ["homemade-macncheese_0", "homemade-macncheese_1", "homemade-macncheese_2", "homemade-macncheese_3", "homemade-macncheese_4"]} {"id": "RECIPE_2041", "question": "After cooking the macaroni for 'homemade mac and cheese,' what should you do with the Velveeta cheese?", "provenance": [41293], "ground_truth": "After cooking the macaroni for 'homemade mac and cheese,' you should put a nice chunk of Velveeta Cheese in the pot and stir to incorporate it.", "images_list": ["homemade-macncheese_3"]} {"id": "RECIPE_2042", "question": "For making 'Hibiscus Tea,' what steps should you follow after the water reaches a full boiling point, specifically regarding the addition of the hibiscus petals?", "provenance": [41294], "ground_truth": "To make 'Hibiscus Tea,' after the water reaches a full boiling point, you should turn down the flame and add a handful of dried hibiscus petals, submerging them in boiling water with a spoon. Cover the vessel and leave it for a few minutes.", "images_list": ["hibiscus-tea_4"]} {"id": "RECIPE_2043", "question": "What is the best way to prepare smoked bronto ribs for a truly impressive cookout?", "provenance": [41295], "ground_truth": "Introduction: Smoked Ribs - Dino Style. What Are Dino Ribs?Are you looking for an absolutely stunning, eye-popping, meaty dish for that holiday cookout? Look no further than \"Dino Ribs.\" Essentially they are a set of beef ribs, cooked low and slow, complete with their own handles. While it might take a little advance planning to source the ribs, the actually preparation and grilling process couldn't be simpler.IngredientsA beef plate consisting of the largest four ribs* Salt and pepper to taste Your Favorite Rub (we used Sassy Steak Rub from AmberFyre Foods)ToolsAluminum Foil A sharp knife (essential, we use this boning knife) A steam table pan if using a smoker Grill or Smoker*A whole beef plate is not something your average chain grocery store will carry, so it pays to enlist the help of your local specialty butcher. If they don't offer \"dino ribs\" or \"bronto ribs\" simply call ahead and ask for the largest four ribs of a beef plate, connected and untrimmed. Be prepared to call two or three days in advance, since this part of the cow is normally divided up for other cuts. A photo is included to help communicate to the butcher what you are looking for. Step 1: Trim the Ribs. Preheat your grill or smoker to around 225-250 degrees Fahrenheit. If smoking with wood chips, be sure to have soaked them in advance. You may need to separate the ribs into two pieces to fit them into your smokebox, as we did. If you are smoking on top of your grill, you can omit this step.In order to prepare the ribs, trim off as much excess fat as you can, leaving between 1/2 and 1/4-inch on the ribs. Also trim the tough material on top of the rib bones on the back side, called a silverskin, it makes separating the ribs and enjoying them more difficult after they are cooked. Step 2: Season, Season, Season. Salt and Pepper the ribs as you would a steak, then apply your favorite steak rub...liberally. It may look like a lot, but after several hours in a smoker or on a grill, the rendering of fat as well as the shear mass of this hunk of meat, is going to need every bit of that seasoning.Wrap the ribs in foil and you are now ready to put them in the smoker or on the grill. Step 3: Smoke 'em If You Got Em!. Smoke the ribs for about 6-8 hours, turning them every 2 hours when you normally check your wood chips. If you are using a box smoker like in the picture, be sure to place a steam table pan in between the heat source and the ribs. There is a lot of fat on this type of cut that will render out when cooking, and the risk of fire becomes great. In the picture above, the ribs on top and the brisket underneath produced about two quarts of liquid fat. Not the sort of thing you want igniting before your cookout.When the ribs are done, slice them into individual portions and serve. Step 4: Enjoy Dino Ribs!. As you can see from the picture above, the meat on the dino ribs contracts as it cooks, creating it's own carrying handle. We like to serve them with sliced brisket and a little cherry bourbon bbq sauce for dipping. Be sure to save those bones, as they make great stock.", "images_list": ["smoked-bronto-ribs_0", "smoked-bronto-ribs_1", "smoked-bronto-ribs_2", "smoked-bronto-ribs_3", "smoked-bronto-ribs_4"]} {"id": "RECIPE_2044", "question": "What steps should you take to prepare the ribs before seasoning for 'Smoked Bronto Ribs,' and how much fat should be left on them?", "provenance": [41295], "ground_truth": "To prepare the ribs for 'Smoked Bronto Ribs' before seasoning, you should trim off as much excess fat as possible, leaving between 1/2 and 1/4-inch on the ribs.", "images_list": ["smoked-bronto-ribs_1"]} {"id": "RECIPE_2045", "question": "What are the essential steps for preparing delicious Indian flatbread known as roti?", "provenance": [41296], "ground_truth": "Introduction: How to Make Indian Flatbread, Roti. Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food LoversThere are many different types and variations of Indian flatbreads: roti or chapati; naan; prautha; as well as stuffed versions of each type. This recipe is for three basic types which can be made at home. All you need is a griddle or large frying pan and a rolling pin. The dough is very simple and requires only wholewheat (or spelt) flour, water and a bit of olive oil.A roti is a very simple round flatbread and is the easiest to make. Then there is the square one (prautha) which is made into a square shape by first rolling a circle, applying butter and spices and then folding it over 4 times to make a square before rolling it out one more time. The third one is a stuffed prautha (aloo prautha) which is very popular in Punjab. It is made by rolling out two smaller rotis and adding a filling in between them. The same dough is used to make all of them. Yield: 6 flatbreads Servings: 3 - 4 Prep Time: 15 minutes Cook Time: 10 minutes Ready In: 25 minutes Ingredients 2.5 to 3 cups whole wheat or spelt flour Water Olive oil Step 1: Make Dough. Make dough in a medium bowl by adding some water and a drizzle of olive oil to the flour, and mixing it with your hands. Keep adding water in small amounts and mixing with your hands until it all comes together. Add more water as needed to be able to knead the dough until it has a smooth pliable texture (3 to 4 minutes). Set aside to allow the dough to breath and soften for 15 minutes. It can also be made ahead and set aside until you are ready to cook. Step 2: \u200bPreheat Griddle. Preheat griddle or flat pan on medium high heat. Put about a cup of dry flour into a large plate or pie plate. Roll your fingers in this dry flour to avoid dough from sticking to hands. Take some dough and form into a small 2 inch ball with both hands. Roll it in the dry flour and flatten into a disk. Add some more dry flour on both sides and roll out into a 6 to 7 inch circle by rolling and turning over once or twice to get a nice circular shape. Step 3: Cook for About One Minute. Place on preheated griddle. Cook for about one minute before flipping it over with a spatula. Cook the other side for about two minutes to allow it to blister a little. Then flip over again to have the blistered side on top. Apply gentle pressure with the spatula to encourage roti to rise. (The steam trapped inside the roti will help it to rise). Remove from stove and place on a plate lined with aluminum foil. Apply butter or oil to keep it soft. Cover to keep warm while making the remaining rotis. Enjoy with your favourite curry or daal.Visit my blog Global Vegetarian for more original vegetarian recipes.", "images_list": ["how-to-make-indian-flatbread-roti_0", "how-to-make-indian-flatbread-roti_1", "how-to-make-indian-flatbread-roti_2", "how-to-make-indian-flatbread-roti_3"]} {"id": "RECIPE_2046", "question": "What is the process for making the dough for Indian flatbread, Roti, and how long should it rest before cooking?", "provenance": [41296], "ground_truth": "To make the dough for Indian flatbread, Roti, start by adding some water and a drizzle of olive oil to the flour, then mix it with your hands until it forms a smooth and pliable texture. Knead the dough for about 3 to 4 minutes, then set it aside to rest for 15 minutes to help it breathe and soften.", "images_list": ["how-to-make-indian-flatbread-roti_1"]} {"id": "RECIPE_2047", "question": "What\u2019s the best way to prepare hoisin glazed short ribs paired with delicious Asian pickled vegetables?", "provenance": [41297], "ground_truth": "Introduction: Hoisin Glazed Short Ribs With Asian Pickled Veg. These unbelievably moist and tender short ribs bring a salty sweet satisfaction that will leave you craving for more. Braised in beer, slow cooked to perfection,and glazed with hoisin and honey, these will undoubtedly be your go to meal choice when you are looking for a special night with your lady (or man). The Asian style pickles provide a nice touch of acid that helps to cut the richness of the meat. Feel free to use but be careful, one bite and that special someone will never want to leave, so make sure they're the one! :-) Step 1: Rub Your Meat. When making the rub, set your ribs out and allow to come to room temp. Combine 4 tbsp salt, 3 tbsp onion and garlic powders, 2 tbsp black pepper, 3 tbsp brown sugar, 2 tbsp paprika, 2 tbsp chili powder, and 2 tbsp Chinese 5 spice in a large mixing bowl. Stir tocombine and press the short ribs in the spice rub, covering all sides with a good thick later of rub. This spice quantity gives you just enough for 6 ribs. Step 2: Get Your Braise On/ Jacuzzi Anyone?. Choose a good beer, I went with New Belgium fat tire. You'll need just under 2 bottles, so feel free to take a couple sips. Chop 1 onion and 4 cloves of garlic. Heat a Dutch oven over medium high heat until almost smoking. Add 2 tbsp olive oil and add meat. Brown on all sides, searing in all flavor. Once browned remove from pan and add onions and garlic. Saut\u00e9e 2 minutes. Stir to remove browned bits from bottom of the pan and add beer, 32 oz chicken broth, and remaining spice rub to Dutch oven. Return meat to pan and ensure liquid covers meat. Bring to boil, cover and reduce heat to simmer. Simmer for 2.5 hours. Step 3: Pick a Pickled Pepper. While meat is brazing, thinly slice your favorite vegetables, a mandolin or very sharp knife are needed. Any will do, but get the freshest you can find, trust me you won't regret it. I used daikon radish, red radish, red bell pepper, seedless cucumber, garlic, onion, and bean sprouts all from the local farmers market. Combine 1 c rice wine vinegar, 1 c water, 3 tbsp sugar, 1tsp salt in a sauce pan and bring to boil. Remove from heat and allow to cool. Pour over veggies and place in fridge approx 2 hours or until meat is done. Step 4: Seal the Deal. Remove the short ribs from the braising liquid and place on a cookie sheet. Preheat oven to 300 degrees. Mix 1/4 c hoisin with 3tbsp honey and spread on ribs. Place in oven for 10 mins. This gives the ribs a seal to hold all of that flavor in and really takes this dish over the top. Step 5: Plating. Remove the ribs from the oven straight to the plate you are serving on. You can add mashed potatoes or whatever starch you would like. I prefer whipped sweet potatoes for their color and taste on this dish. Give a good handful of pickled veg served beside the meat and go to town. Your date will immediately know this dish was made and served with love and will keep them coming back from more. Caution: this sets the standard very high, only use to achieve desired results. Not meant for one night flings! ", "images_list": ["hoisin-glazed-short-ribs-with-asian-pickled-veg_0", "hoisin-glazed-short-ribs-with-asian-pickled-veg_1", "hoisin-glazed-short-ribs-with-asian-pickled-veg_2", "hoisin-glazed-short-ribs-with-asian-pickled-veg_3", "hoisin-glazed-short-ribs-with-asian-pickled-veg_4", "hoisin-glazed-short-ribs-with-asian-pickled-veg_5"]} {"id": "RECIPE_2048", "question": "While preparing 'Hoisin Glazed Short Ribs With Asian Pickled Veg,' what specific steps should I follow to pickle the vegetables as the short ribs are braising?", "provenance": [41297], "ground_truth": "To prepare the pickled vegetables for 'Hoisin Glazed Short Ribs With Asian Pickled Veg,' thinly slice your favorite vegetables using a mandolin or a sharp knife. Then, combine 1 cup rice wine vinegar, 1 cup water, 3 tablespoons sugar, and 1 teaspoon salt in a saucepan and bring to a boil. After removing it from heat, allow it to cool, then pour the mixture over the vegetables and place them in the fridge for approximately 2 hours or until the meat is done.", "images_list": ["hoisin-glazed-short-ribs-with-asian-pickled-veg_3"]} {"id": "RECIPE_2049", "question": "What\u2019s the best way to whip up a delicious batch of peach margaritas using fresh ingredients?", "provenance": [41298], "ground_truth": "Introduction: Fresh Peach (or Any Fruit) Margaritas. This is part of an old recipe from my good friends, the Warrens.\nRidiculously simple. THE Best Margarita I've ever had. And the home-grown peaches make it this much(---------------------------------------------) better.\u00a0If you enjoyed this instructable, vote for me in the Snack Foods Contest by clicking \"vote\" above! Step 1: Ingredients and Directions. \n Very simple\n\t\t2 peaches, pitted\n\t\t1/2 can of frozen limeade concentrate mix\n\t\t6 oz tequila\n\t\t2 oz triple sec\n\t\tice\n\t\tpinch of salt\nBlend the peaches, limeade, salt, tequila and triple sec. Fill the blender with ice until full. Blend until smooth. Repeat.\u00a0\nYou can also try other fruits as well. I've tried mango, and blueberry margaritas, \u00a0which are a tasty variation.\n ", "images_list": ["peach-margaritas_0", "peach-margaritas_1"]} {"id": "RECIPE_2050", "question": "What are the steps to blend the ingredients for making 'peach-margaritas'?", "provenance": [41298], "ground_truth": "To make 'peach-margaritas,' you begin by blending the peaches, limeade, salt, tequila, and triple sec together. After that, fill the blender with ice until it\u2019s full, and then blend until the mixture is smooth.", "images_list": ["peach-margaritas_1"]} {"id": "RECIPE_2051", "question": "For making 'Dutch Oven Thai Curry Noodles,' how should the noodles be soaked to ensure they cook evenly?", "provenance": [41300], "ground_truth": "To prepare the noodles for 'Dutch Oven Thai Curry Noodles,' they should be soaked in hot water until they are completely immersed, ensuring they cook evenly. This involves pulling the noodles out of the package and fanning them in a bowl of hot water until they are fully submerged.", "images_list": ["dutch-oven-thai-curry-noodles_4"]} {"id": "RECIPE_2052", "question": "What\u2019s the best way to create a flavorful Pineapple-Wasabi Teriyaki Sauce that impresses your guests?", "provenance": [41301], "ground_truth": "Introduction: Pineapple-Wasabi Teriyaki Sauce. \n If you're under the impression that Wasabi (Japanese Horseradish) is too holy-heck-hot for your delicate tastebuds, I'm happy to say this mouth-watering Teriyaki Sauce will definately change your mind.\nUsed In controlled amounts, wasabi adds a subtle, irresistable warmth that almost makes your mouth glow.\u00a0\nThis Pineapple-Wasabi Teriyaki Sauce tastes amazing! \u00a0It scored huge points\u00a0with my dinner guests last night and I have an encore double-batch simmering right now. \u00a0It also made my \"Keeper\" list of recipe-experiments-gone-blissfully-right. ;-)\nThis recipe yields about one cup of rich Dipping sauce. The volume can also be adjusted to produce a thin marinade or a syrupy glaze to suit your needs.\u00a0\nFor optimal flavor, prepare your Pineapple-Wasabi Teriyaki one day in advance.Ingredients:\n\t\t3/4 Cup Pineapple Marmalade (1 entire 270 gram\u00a0jar)\u00a0\n\t\t3/4 Cup Soy Sauce\n\t\t3-4 Garlic cloves (2 teaspoons) grated or minced\n\t\t1 1/2 Tablespoons Dark Brown Sugar- packed\n\t\t1/2\u00a0teaspoon Ground Ginger\n\t\t1/2 teaspoon Sesame Oil\n\t\t1/2 to\u00a02\u00a0teaspoons Wasabi Paste- or more to tastePreparation:\nGrate the fresh garlic with a cheese grater.\nPour the Sesame oil in medium saucepan. Heat for a few minutes over medium-high heat. Add garlic, stir until just fragrant, about 30 seconds.\nAdd soy sauce, pineapple marmalade, brown sugar and ginger. Stir. Bring to a boil, reduce heat and simmer uncovered using the following time-table:\n\n\t\t10 minutes for a Marinade (Ribeye Steak!)\n\t\t15 minutes for a basting Glaze (Grilled Wings anyone?)\n\t\t20 minutes for a thick\u00a0Dipping Sauce (Coconut Shrimp... YUM!)\u00a0\nRemove the sauce from heat. Allow it to cool to room temperature. The sauce will thicken as it cools.\u00a0Add that Wasabi Paste!\u00a0 For starters, add just 1/2 teaspoon paste to the cool\u00a0sauce. Place the saucepan over medium heat and stir until the wasabi paste is well incorporated. Taste the warmed sauce! \u00a0Add more wasabi, 1/2 teaspoon at a time, until you're satisfied with the heat. (If you're a die-hard wasabi fan craving the infamous nasal-explosion... you know where to take it from here!)\nRemember to make your Pineapple-Wasabi Teriyaki Sauce one day in advance. Store refrigerated in a glass jar overnight. The resting time allows the flavors to develop and shine!\nServe at room temperature.\u00a0\nEnjoy!!!\u00a0", "images_list": ["pineapple-wasabi-teriyaki-sauce_0"]} {"id": "RECIPE_2053", "question": "What is the overall process for crafting a delicious mead from honey and water?", "provenance": [41302], "ground_truth": "Introduction: Mead Making. Mead!\nAn ancient beverage created through the fermentation of\u00a0honey\u00a0and water.\nThis simple Instructable is meant to help guide the beginner mead maker and is not intended to be a full discussion of the biochemistry, though I may provide a more thorough run down in a future piece.\u00a0Mead has a lot of variants, so in order to keep things fairly simple, I've chosen to start off with a Metheglin, which is a mead that contains some herbs and spices. If you want to make a traditional sack mead or quick mead, omit the herbs and spices.\u00a0\nThe ingredients in the Image 1 are all you'll need to make a fine mead. Equipment is not pictured here are: purified water, a sampling cylinder, pH strips, hydrometer, a clean mesh splatter guard, funnels, boiling vessels, bung locks, tubing, airlock, primary and secondary fermenters. You should also get yourself a Vinebrite filter.\u00a0Starting Out:\u00a0\n1. Clean all your equipment thoroughly. This will require more than simply running it through the dishwasher. I recommend acquiring some OneStep or Starsan\u00a0to make sure you've really done a good job sterilizing your equipment. (The old microbiology adage is that there is no such thing as a little sterile. Since you are not working in a Class 100 bioproduction suite, the cleaner you can be, the better.)\u00a0\n2. Ensure you have sufficient starting materials. Write out your recipe in your notebook. Nothing is more frustrating than having to run back out to the store when you're knee deep in this recipe.\u00a0\n3. Safety. A good apron and a set of kitchen mitts and gloves are vital to this recipe. Hot honey is not fun to spill on yourself or others.\u00a0Ingredients:\u00a0\nEverything is ratios for this kind of work, which is nice because you can scale you recipe up and down more easily if you base everything on volume of the batch.\nYou will want to end up with a specific gravity of 1.09 (Image 2) to start the primary fermentation if you want your mead to have a punch to it. This works out to about 2.5-3 lbs of honey per gallon (1.1-1.4 kg/3.8 L). Make it a little heavier if you want sweeter and alcoholic meads, and a little lighter if you like it to be a bit more balanced.\u00a0\nYou want to have a good amount of acid starting out in the primary fermenter. You'll accomplish this by juicing a few oranges and a couple lemons into the water when you set the honey on to heat. To improve the flavor of the mead and it's mouth feel, you can zest the lemon and the oranges into the batch. Check the pH on your final must to make sure you are in the pH 3.5-4 range (Image 3). If you need to go lower, add a bit of acid blend or lemon juice.\u00a0\nFor the chemical additives, I recommend following the directions on the the yeast nutrient and the grape tannin to ensure you've used enough of them.\u00a0Boil\nAn important note on honey is that you don't have to boil it to sterilize it. Wild yeast can be killed in 22 minutes at 147 F (64F). The more important need to boil the honey is to facilitate the removal of the dissolved wax inherent in most commercially available honey. If you don't remove this wax the yeast may have a difficult time maintaining itself in solution and will agglutinate and fall to the bottom of the fermenter. While the honey water mixture is heating, it will begin to form a foam on the top of the solution. Use the clean splatter guard to remove this foam (Image 4). Once the foam is removed, you can add your cloves, vanilla bean, cardamon, and cinnamon to the batch.\u00a0Pour\nUse the funnel to pour the hot (Not boiling) mixture into your clean fermenter. Once the material cools to ~ 65-75F (18-24C) it can be innoculated with the yeast. Take a sample of the primary fermenter, put in your yeast (number of packets depends on your total volume). Allow 15-60 minutes for this sample to begin fermenting. Innoculate the fermenter with the yeast mixture and stir the vessel. Once innoculated, the fermentation will be vigorous for the first 6-12 days. You will want to have a closure that allows for a lot of gas to escape, but prevents things like insects (Fruit-flies!) to gain access to the mixture. (Image 5 contains a blow off tube system. A tube is attached to a valved spigot which runs from the top of the fermenter to a jug full of water. The tube is placed down into the water. This allows gas to escape but nothing can enter the fermenter.) Be sure to leave some headspace in your fermenter or you will probably get some overflow as you volume will increase a bit as the yeast begin to release carbon dioxide.\u00a0Secondary and Tertiary Fermentation:\u00a0\nAfter the inital fermentation, the amount of bubbling should have lessened or even subsided. It's time to \"rack\" the fermetation into an airlocked vessel (Preferably glass, steel, lexan, or PETG). The primary simply needs to be put through a large strainer and into the secondary (Image 6). (You can add some vitamin C, ascorbic acid, to this to reduce the impacts of oxidation. Further you can use a liquid handling\u00a0peristaltic\u00a0pump or a siphon and run the solution down the side of the secondary fermenter.) Whatever your method, it is vitally important to be very clean during the racking. Once the solution is transferred, you can put your air lock onto the secondary and put the mead in a dark place where the temperature is stable. In 1-2 months, you should check your mead and rack it again (off the lees, which are the precipitated yeast and waste materials of the fermentation.) Each successive racking should go through finer and finer filter materials until it can pass through a vinebrite filter. Once it can go through this filter you are ready for bottling.\nYou'll know your mead is ready as it will be crystal clear, the amount of bubbles in the solution will be minimal and it will have a strong alcohol content. This will be\u00a0evidenced\u00a0by \"legs\" in your wine glass and by taking a sample of the batch and comparing the hydrometer reading to the original reading. The fermenter solution should read 1.00 at the end of fermentation.\u00a0Kegging/Bottling\nMead can be stored in barrels like a wine or a whiskey, it can also be bottled and corked in Wine Bottles. (You can even wax the tops of the bottles if you like, Image 7).\u00a0Mead ages very well as long as it is kept out of the light and in a cool dry place. The average amount of time that I age my mead for is between 3-6 months. I always kick myself for not aging it to the longer end of that range (Image 8).\u00a0Good luck and enjoy mead making!\u00a0", "images_list": ["mead-making_0"]} {"id": "RECIPE_2054", "question": "How do you wrap frozen pudding sandwiches in plastic wrap?", "provenance": [41303], "ground_truth": "To wrap frozen pudding sandwiches, grab the left side of the plastic wrap and bring it over the sandwich, pressing down lightly to attach it. Then, bring the right side over to the left side and press down again. Finally, tuck in the bottom plastic wrap tightly against the sandwich and press down, followed by bringing down the top plastic wrap and pressing lightly to attach it.", "images_list": ["how-to-make-frozen-pudding-sandwiches_4"]} {"id": "RECIPE_2055", "question": "What is the best method for chopping strawberries when preparing a 'Home Made Chocolate and Fruit Plate'?", "provenance": [41305], "ground_truth": "The best method for chopping strawberries when preparing a 'Home Made Chocolate and Fruit Plate' is to cut them into little cubes by first making pizza-shaped slices vertically and then making a series of horizontal slices until the berry is completely chopped up.", "images_list": ["home-made-chocolate-and-fruit-plate_2"]} {"id": "RECIPE_2056", "question": "What\u2019s the best way to prepare a decadent flourless chocolate torte that combines the art of baking with the science of thermodynamics?", "provenance": [41306], "ground_truth": "Introduction: Flourless Chocolate Torte and Physics!. Hello! This indestructible is all about food and physics. It will guide you through a Food Network flourless chocolate torte recipe while applying physics to it. You will learn\u00a0and\u00a0eat delicious chocolate goodness! :)\u00a0 Step 1: Background of Thermodynamics and Baking. Before you start, here is some background to thermodynamics and baking: \u00a0\u00a0\u00a0\u00a0\u00a0 When baking with thermodynamics it\u2019s all about convection heating. Oven coils heat and then a fan blows, circulating cool and warm air. The collected heat stays safe in the oven as the infrared waves bounce around. As the outside of the torte heats first but then as the heat grows inside, there is a buildup of pressure and the temperature within and the torte will rise slightly. At this point, the outside layers of the torte have already cooked and hardened, cracking a bit. This means that there is no room for expansion and the inner layers of the torte will be forced to heat up; this will cause the inside of the torte to cook. Also, this is all a chemical reaction and Conservation of Energy must be remembered. Energy is not created or destroyed. It is simply transferred and moved around. Link to the recipe used:\u00a0http://www.foodnetwork.com/recipes/food-network-kitchens/flourless-chocolate-torte-recipe/index.html\u00a0 Step 2: Ingredients. You'll need (Recipe from FoodNetwork Magazine): \u00a0\u00a0 6 eggs \u00a0\u00a0 1 1/2 sticks of butter (cut into small peices plus more for the pan) \u00a0\u00a0 12 oz of bitter sweet chocolate (chopped) \u00a0\u00a0 1/2 cup sugar \u00a0\u00a0 a pinch of kosher salt \u00a0\u00a0 unsweetened coca powder, for dusting\" \u00a0\u00a0\u00a0 Step 3: Mise En Place, Tempering, and Eggs!. First, you need to preheat an oven to 350 degrees fahrenheit and butter a cake pan (9 inches). Chop the chocolate finely and set out your bowls. It is always good to make sure you have everything orderly and ready to cook before you start cooking. \u00a0 After that, it is time to melt the chocolate by way of double boiling! This is done by putting a pot of water on the stove so the water simmers. Then, place a bowl, filled with the chopped chocolate and butter, that will just lightly sit on above the water. By doing this, the steam created by the heated water is absorbed by the bowl, therefore gradually melting the butter and chocolate. Make sure you stand by the chocolate as this happens, stirring it often, so it does not burn. This entire process can be called conduction. \u00a0 \u00a0 While the chocolate is cooling or if you have a very nice friend, wisk in a seperate bowl (or have someone else do this) the eggs, sugar, and salt.\u00a0 Step 4: Hey Batter, Batter; Hey Batter, Batter... MIX BATTER, MIX!. Now that your beautifully smooth chocolate is melted (if it burned try again, making sure you pay even more attention, you have the right bowls, and the heat isn't too high. Good luck!), gently emulsify half of it into the egg mixture. Warning: If the choclate is too hot, your eggs will curdle, which means the will cook rapidly. If this happens you'll have chocolately scrambled eggs, and though that sounds kind of tasty, that is not what we want right now. After you mix half of the chocolate into the egg mixture, 'fold' the rest of the chocolate into it. Then, pour the batter into your prepared pan and put it in your heated oven. Step 5: Baking and Devouring. Set a timer for 45 minutes and attempt to patiently wait for your torte to bake, ignoring the delicious smell that will waft from your oven. What you are waiting for is for the oven to use its powers of covection and thermodamics that will result in a puffed cake-like substance that will be a very rich displace of chocolatly goodness. After your timer finaly rings, carefully take your torte out of the oven and let it cool. Don't fret if your torte's top has cracked. That only means that the heat built up inside and escaped because too much pressure was created. It may be a bit drier, but it will still be delicious. Then, the moment you have been waiting for, cut it into peices and devour your creation of fabulous physics! :)", "images_list": ["flourless-chocolate-torte-and-physics_0", "flourless-chocolate-torte-and-physics_2", "flourless-chocolate-torte-and-physics_3", "flourless-chocolate-torte-and-physics_4", "flourless-chocolate-torte-and-physics_5"]} {"id": "RECIPE_2057", "question": "What is the best way to melt chocolate for the 'Flourless Chocolate Torte and Physics' recipe?", "provenance": [41306], "ground_truth": "To properly melt chocolate for the 'Flourless Chocolate Torte and Physics,' use a double boiler method by placing a bowl filled with finely chopped chocolate and butter over a pot of simmering water. This indirect heat allows the steam to gradually melt the chocolate and butter without burning them.", "images_list": ["flourless-chocolate-torte-and-physics_3"]} {"id": "RECIPE_2058", "question": "What is the best way to prepare rake-kabobs combined with root beer-marinated ribeyes for a delicious outdoor meal?", "provenance": [41307], "ground_truth": "Introduction: Rake-kabobs and Root Beer Marinaded Ribeyes. Ribeye SteaksMushrooms Red Bell Peppers Root Beer Olive Oil Worcestershire Sauce Salt Pepper Cayenne Rake Baling Wire Skewers Freezer bag Large Stick Step 1: Making the Marinade Container and the Root Beer Marinade. When you are out in the woods, you don't always have all of the fancy things like mixing bowls. So, instead, I just use a soda can as a container for sauces and whatnot.1. Cut a soda can in half with a knife. 2. Pour Root Beer into the can until it is about 3/4 full. Pour Worchestershire sauce into the root beer. Add 2 tbs. olive oil. Mix with a spoon.3. Coat the Ribeye Steaks with the Root Beer Marinade. Season with 1/4 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. cayenne. Set aside at room or outside temperature for 15 minutes. Step 2: PREPARING YOUR RAKE FOR COOKING. MOST IMPORTANT STEP!!! When using the rake to grill, MAKE SURE YOU BURN OFF ANY GALVANIZATION, OILS, PAINTS, AND ANYTHING ELSE THAT MAY BE ON YOUR RAKE. Simply place over the fire. You may also do an acid splash. Just use Vinegar and a wire brush. Scrub off the zinc if any. Step 3: MAKE THE MARINADE FOR THE MUSHROOMS AND RED BELL PEPPERS. 1. In a freezer baggie, add 2 tbs. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, 3 tbs. root beer, and a splash of Worcestershire Sauce. Set aside AND marinate the veggies for 15 minutes or more.2. Skewer each mushroom and red bell pepper onto the end of the rake. I recommend using 2 wires of the rake for the red bell peppers; this will ensure that they stay on the rake.3. Place the rake-skewered veggies over peak of the flame. I used the rocks to create stability of the rake, so that you don't have to hold the rake the entire time. Cook over high heat for 8-10 minutes. Coating the mushrooms/peppers with the marinade as they cook. The sugars in the root beer will caramelize over the flame. Adjust the rake as needed. Flip the rake and cook on the other side of the veggies for 8 minutes. Coat with the marinade. Step 4: HOW TO MAKE a BALING-WIRE GRILLING BASKET FOR YOUR STEAK. MATERIALS THAT YOU WILL NEED: 3 METAL SKEWERS A large, hefty stick (this is will be your handle for maneuvering the steak)2 long baling wire pieces that are about 2 feet long each1. Take 2 skewers and poke/lace through the width of the steak.2. Take the other skewer and poke through the center of the steak (lengthwise).3. Now, with the 2 long baling wire pieces, fold them in half forming a V-Shape with both of them. Take one of the V's, wrap the width skewer tightly. Repeat the same process on the other width skewer.4. Bring the V pointed ends of the baling wire together, and suspend on a large stick over the fire. Step 5: TIPS FOR GRILLING THE RIBEYES TO PERFECTION. Always allow your steaks to reach room temperature before placing on the grillHard wood like oak works the bestNever use laminates or questionable wood (it could contaminate your food)Use a meat thermometer to check for donenessAdd a non-contaminated batch of marinade to the steak as you cookSeason with salt and pepper as you cookHave a plan on where you will put your steak when its done (plate, clean surface)When finished cooking, let the steak rest with tented foil on top. Do this for about 3 minutes.", "images_list": ["rake-kabobs-and-root-beer-marinaded-ribeyes_0", "rake-kabobs-and-root-beer-marinaded-ribeyes_2", "rake-kabobs-and-root-beer-marinaded-ribeyes_4", "rake-kabobs-and-root-beer-marinaded-ribeyes_5"]} {"id": "RECIPE_2059", "question": "What is the most important step to take when preparing the rake for cooking in 'Rake-kabobs and Root Beer Marinaded Ribeyes'?", "provenance": [41307], "ground_truth": "The most important step when preparing the rake for cooking in 'Rake-kabobs and Root Beer Marinaded Ribeyes' is to ensure you burn off any galvanization, oils, paints, and anything else that may be on your rake by placing it over the fire or using a vinegar wash with a wire brush.", "images_list": ["rake-kabobs-and-root-beer-marinaded-ribeyes_2"]} {"id": "RECIPE_2060", "question": "What\u2019s the best way to create delicious frozen bananas that are perfect for a sweet treat?", "provenance": [41308], "ground_truth": "Introduction: Frozen Bananas. If you need something easy to make and tasty to eat then stop looking because I've found your solution!Materials: Bananas Melted Chocolate Topping Popsicle SticksSteps: Peel and cut your bananas Stick your popsicle stick in the end of the banana Dip the banana in melted chocolate Add your toppings Pop it in the fridgeEnjoy!!!", "images_list": ["frozen-bananas_0"]} {"id": "RECIPE_2061", "question": "What is the first step in preparing bananas for making 'Frozen Bananas' before dipping them in chocolate?", "provenance": [41308], "ground_truth": "To prepare the bananas for making 'Frozen Bananas,' the first step is to peel and cut the bananas.", "images_list": ["frozen-bananas_0"]} {"id": "RECIPE_2062", "question": "What are the steps involved in creating a side burner for your BBQ from scratch?", "provenance": [41309], "ground_truth": "Introduction: BBQ D.I.Y SIDEBURNER. I started this instructable with an old BBQ...(love my\u00a0wife who got me a new one)...any way back to the project...i wanted a side burner for awhile now for no good reason i can think of BUT had managed to aquire a couple of camp gas stoves and thought it would be a nice easy job and would maybe tweak the old BBQ and keep it out the back for a reserve or something...any way here we go . Step 1: . i used a jiggsaw for this job\u00a0 Step 2: . Step 3: . i used four rivuts and am thinking about more Step 4: . ", "images_list": ["bbq-diy-sideburner_0", "bbq-diy-sideburner_1", "bbq-diy-sideburner_2", "bbq-diy-sideburner_3", "bbq-diy-sideburner_4"]} {"id": "RECIPE_2063", "question": "What is the best way to prepare a delicious raspberry white chocolate smoothie?", "provenance": [41311], "ground_truth": "Introduction: Raspberry White Chocolate Smoothies. This morning, I invented these tasty smoothy beauties! I wanted to create refreshing breakfast smoothies! You like? I drank both of them! So delicious! ;) Step 1: Gather Your 4 Ingredients!. Recipe: For 2 large smoothies= 750 ml= 3 cupsIngredients: 2 cups (500 ml) unsweetened almond milk/ I use home-made 1 cup (116 gr) frozen raspberries 1/2 cup + 1/8 cup (68 gr) vegan not to sweet white chocolate discs 1/4 cup (26 gr) gluten-free medium-sized oats Step 2: Blend!. Take your Vitamix & place tamper into fitted lid. Blend on full number 10 & on high-speed until it is fully mixed, by using the tamper to push ingredients into the running blades. This will take about 10 to 15 seconds. Taste! You must taste the lovely white chocolate, that is a bit sweet & then the raspberries! I drank 2 smoothies, they were very delicious! :) You don\u2019t taste the oats in here at all & that is what you want! :) Enjoy! xxxYou can also fine this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/05/05/vegan-gluten-free-raspberry-white-chocolate-smoothies", "images_list": ["raspberry-white-chocolate-smoothies_0", "raspberry-white-chocolate-smoothies_2"]} {"id": "RECIPE_2064", "question": "What\u2019s the best way to prepare a flavorful homemade tandoori masala spice mix for my dishes?", "provenance": [41316], "ground_truth": "Introduction: Homemade Tandoori Masala Spice Mix. Tandoori Masala. It's Homemade, Fresh, No preservativesMaking spice powder at home is always best and it gives unique taste/aroma to the dishes. It's summer time, I usually make whole roast chicken, grilled chicken/fish for my family. Hence, I thought of making my ownTandoori masala spice powder at home. All the spices that are ready to go in your pantry. You can make this in 15 minutes. It is so simple and wonderful. This spice powder is the basic for cooking variety of dishes like tandoori chicken/fish/prawn, butter chicken, spicy roast chicken, chicken 65 etc,.. Below mentioned recipe makes 2.5 cups of Tandoori masala.Thanks for reading my instructable. Step 1: Ingredients. The ingredients you will need,4 teaspoon Ginger powder4 teaspoon Garlic powder 2 teaspoon Nutmeg powder 4 teaspoon Kasthoori methi 4 teaspoon Cinnamon 4 teaspoon Cloves 4 teaspoon Mace 4 teaspoon Black peppercorns 4 teaspoon Black cardamom6 tablespoon Cumin seeds 8 tablespoon Coriander seeds 1 tablespoon Dry orange food color (optional) Step 2: Roast. Take heavy bottom pan, add in all whole spices. Roast/Toss them over medium flame for about 3 minutes.Remove the roasted spice to bowl, let it completely cool down. Step 3: Blend & Sieve. Once it cooled down, take roasted spices in blender and add all ground spices into it . Blend until smooth powder.Sieve the spice powder through a strainer and store it in air tight container. Step 4: How to Cook Chicken 65 Using Tandoori Masala. Take 1 lb of chicken (washed) in large mixing bowl.Add 2 tsp of Tandoori masala, 1 tsp red chilli powder, 1 tbsp of lemon juice and salt to taste.Mix well and marinade for an hour.Heat oil in frying pan, fry the chicken in batch wise ( 1 batch = 5 pieces ).Fry till it turns to reddish brown color. Drain the excess oil using paper towels.Squeeze fresh lemon on the chicken pieces and serve with sliced onion and tomato.", "images_list": ["homemade-tandoori-masala-spice-mix_0", "homemade-tandoori-masala-spice-mix_1", "homemade-tandoori-masala-spice-mix_2", "homemade-tandoori-masala-spice-mix_3", "homemade-tandoori-masala-spice-mix_4"]} {"id": "RECIPE_2065", "question": "How do I roast the spices for the 'Homemade Tandoori Masala Spice Mix,' and what is the recommended roasting time?", "provenance": [41316], "ground_truth": "To roast the spices for the 'Homemade Tandoori Masala Spice Mix,' you should take a heavy bottom pan, add in all whole spices, and roast them over medium flame for about 3 minutes.", "images_list": ["homemade-tandoori-masala-spice-mix_2"]} {"id": "RECIPE_2066", "question": "What process should I follow to prepare the rice wrapper paper for making Vietnamese Spring Rolls?", "provenance": [41317], "ground_truth": "To prepare the rice wrapper paper for making Vietnamese Spring Rolls, take a bowl with water or beer and submerge the rice wrappers in the water for a few seconds. Then, place the rice wrapper on a plate or your cutting board.", "images_list": ["vietnamese-spring-rolls-1_3"]} {"id": "RECIPE_2067", "question": "What is the process for creating a delicious plum sauce in just a few minutes?", "provenance": [41318], "ground_truth": "Introduction: Making a Plum Sauce . Plum sauce is a delicious sauce available in Asian stores and served in Chinese restaurants. Being minimal in spices, it is a treat for those who are not spice lovers especially children. Here is a recipe of making a prum sauce in five minutes in a microwave oven. Step 1: Ingredients and Method. You need just 5-6 ingredients which are available usually in the pantry. I have used cream of tartar instead of vinegar here but you can also try vinegar.1. Prunes juice 1/2 cup2. Brown sugar 1 tbsp3. Corn starch 1 tsp4. Garlic powder 1/2 tsp5. Fresh Ginger juice 1/2 tsp6. Cream of tartar/Tartaric acid 1/4 tspMix all the ingredients except corn starch and heat in a microwave oven for 2 minutes. add starch and heat for 1 minute and your sauce is ready. You can adjust the sugar and tartaric acid as per your taste. ", "images_list": ["making-a-plum-sauce_0", "making-a-plum-sauce_1"]} {"id": "RECIPE_2068", "question": "What ingredients do I need to make plum sauce, and how do I combine them?", "provenance": [41318], "ground_truth": "To make plum sauce, you need the following ingredients: prunes juice (1/2 cup), brown sugar (1 tbsp), corn starch (1 tsp), garlic powder (1/2 tsp), fresh ginger juice (1/2 tsp), and cream of tartar/tartaric acid (1/4 tsp). The method involves mixing all the ingredients except the corn starch and heating them in a microwave oven for 2 minutes. After that, you add the corn starch and heat for an additional 1 minute.", "images_list": ["making-a-plum-sauce_1"]} {"id": "RECIPE_2069", "question": "What\u2019s the best way to whip up a delicious gluten-free flatbread that can serve as a sandwich or burger base?", "provenance": [41319], "ground_truth": "Introduction: Gluten Free Flatbread for Sandwiches/Burgers. I have been working on this recipe for a long time, but\u00a0it never came out\u00a0exactly as I hoped for.\u00a0 I tried once again (adding onions this time)\u00a0and they were perfect!\u00a0 I love cheese burgers and wanted to come up with a gluten free bun I could make from scratch at the very last minute.\u00a0 I wasn't sure what to call these, because they are nothing like a traditional hamburger bun....but that was honestly what I created them for.\u00a0\u00a0 These are delicious, quick (under 20 minutes!) and inexpensive!\u00a0\u00a0 They would\u00a0be perfect for a\u00a0turkey or ham sandwich too (anything savory.....I would not use this for a sweet filling like peanut butter and jelly).Ingredients: 1 cup shredded mozzarella cheese (full fat) 1 egg 1 TB coconut flour 1.5 tsp sorghum flour 1.5 tsp millet flour 1/8 tsp baking soda 1 tsp dried minced onion Salt and Pepper\u00a0 (about 5 grinds of each)Instructions: Preheat oven to 400 degrees F.\u00a0\u00a0 Mix all ingredients in a bowl until well combined.\u00a0\u00a0 Using your fingers, divide the mixture into 4 equal parts and spread in flat circles (about 4 inches each) on a parchment paper lined baking sheet.\u00a0 Bake for about 13 minutes, until the flatbreads are golden\u00a0(check often...they go from perfect to burned very quickly).\u00a0\u00a0 Remove from the oven and cool on a cooling rack.\u00a0 Serve warm or at room temperature.\u00a0\u00a0 Makes 4 rounds...enough for 2 large sandwiches or cheeseburgers.Notes:\u00a0\u00a0 Its hard to describe what makes these so delicious...but I think its a combination of the flavor (from the onions) and the crisp texture (from the cheese).\u00a0 I served these with burgers, spinach, and blue cheese and they were a big hit!\u00a0 They have a nice solid consistency and hold up well to the thickest sandwich you can come up with.\u00a0\u00a0 Even though there is no yeast in this bread (and they don't have to \"rise\"), it is filled with little tiny pockets of air.\u00a0\u00a0 I love that you can make homemade bread for sandwiches in less than 20 minutes!", "images_list": ["gluten-free-flatbread-for-sandwichesburgers_0"]} {"id": "RECIPE_2070", "question": "What are the instructions for preparing the flatbreads before baking when making 'Gluten Free Flatbread for Sandwiches/Burgers'?", "provenance": [41319], "ground_truth": "To prepare the flatbreads before baking, mix all ingredients in a bowl until well combined. Then, using your fingers, divide the mixture into 4 equal parts and spread them in flat circles (about 4 inches each) on a parchment paper lined baking sheet.", "images_list": ["gluten-free-flatbread-for-sandwichesburgers_0"]} {"id": "RECIPE_2071", "question": "What\u2019s the best way to whip up a batch of delicious caramel apple snickerdoodle bars?", "provenance": [41320], "ground_truth": "Introduction: Carmel Apple Snickerdoodle Bars (with Texture Variations). These bars bake up quickly and taste fantastic.\u00a0 They're full of apple and carmel bits, and the top is dusted with cinnamon and sugar.\u00a0 Baking these makes the whole house smell like the holidays.\u00a0 I offer three ingredient variations - one for a more cookie like texture, one that's more cake like, and one that is more like biscotti (which is wonderful for dipping in coffee or hot cocoa.)\u00a0 They are fantastic warm from the oven (especially with a bit of vanilla ice cream), but a bit crumbly.\u00a0 Once they cool they are much less crumbly, and the soft apple contrasts with the texture of the rest of the bar.\nI prefer bars to individual cookies because they take so much less time to make.\u00a0 This is based on my mom's snickerdoodle cookie recipe, which I've baked over and over making variations each time to get them to be as good or better than her classic cookies! Step 1: Ingredients and Equipment. Ingredients:\n- 1 large or two small apples, peeled cored and diced (and tossed in lemon juice if you're moving slowly)\n- 1 cups softened margarine OR 1 cup butter flavored Crisco + 6 tablespoons water*\n- 1 1/2 cups white sugar or Splenda**\n- 2 eggs\n- 3 cups flour\n- 2 tsp cream of tartar\n- 1 tsp baking soda\n- 1/2 tsp salt\n- 1 cup of carmel bits or cut up carmels\n- 2 tbsp white sugar\n- 2 tsp cinnamon\n*Use margarine if you want a cookie-like texture, use Crisco if you want something more like cake.\n**Replacing some or all of the sugar with Splenda will result in a drier, more biscotti-like texture.\nEquipment:\n- Standard kitchen gear (bowls, spoons, knives, etc)\n- Parchment/baking paper\n- A baking sheet that's about 11 x 16 or so.\n- A healthy sense of how not to hurt yourself on sharp and hot things while cooking. Step 2: Mix the Dough. Preheat the oven to 375.\nBe sure to mix completely before adding the next ingredient!\nMix together the margarine/Crisco and sugar (except for those last 2 tablespoons).\nMix in the eggs.\nMix in the water (if you're using Crisco).\nMix in the flour, cream of tartar, baking soda, and salt all at once.\nWithout the mixer (if you've been using one), gently stir in the apple and carmel pieces. Step 3: Preparing to Bake. Line the baking pan with parchment paper.\u00a0 The parchment will give the bottom a nice crispiness and will prevent it from sticking to the pan.\nPour out the dough onto the parchment.\u00a0 Use your (clean!) hands and/or a rubber scraper to spread the dough across the pan.\u00a0 It will reach, I\u00a0promise!\u00a0 Just keep working it until it reaches, even if it seems impossibly thin.\u00a0 Make the thickness as even as possible.\nMix together 2 tablespoons of sugar (this is no place for Splenda!)\u00a0and two teaspoons of cinnamon in a bowl.\u00a0 Carefully sprinkle this mix over the entire surface as evenly as possible. Step 4: Baking/Doneness Detection. Pop it in the oven and set the timer for 10 minutes.\u00a0 It will probably take about 15.\u00a0 \nIf you've only used sugar (no Splenda) the entire surface will puff up as it bakes.\u00a0 It will then start collapsing from the outer edge toward the center.\u00a0 As soon as the puff is out of it it's done.\u00a0 You can stick a toothpick in it to double check, but it will be perfectly baked. \u00a0Don't wait too long, it will dry out faster than it seems (at which point you should tell everyone that they're bars made for dipping in milk or coffee!)\nIf you've used any Splenda at all the puff and collapse won't reliably happen, so give it 10 minutes, check it with a toothpick in the middle, and pull it when the toothpick comes out clean and it all seems nicely baked and browned around the edges.\u00a0 It will be fairly dry so the exact baking time isn't as critical. Step 5: Serving. If you didn't read the introduction, these are delicious while they're warm, but they will crumble quite a bit around the edges.\u00a0 Throw it in a bowl with ice cream and the crumble doesn't matter.\u00a0 Once they're cool they hold together much better, and they're still delicious.\u00a0 Box them up airtight and keep them in the fridge if you won't be eating them for a while, the apple bits will go bad more quickly than your standard chocolate chip or something would.", "images_list": ["carmel-apple-snickerdoodle-bars-with-texture-vari_0", "carmel-apple-snickerdoodle-bars-with-texture-vari_1", "carmel-apple-snickerdoodle-bars-with-texture-vari_2", "carmel-apple-snickerdoodle-bars-with-texture-vari_3", "carmel-apple-snickerdoodle-bars-with-texture-vari_4", "carmel-apple-snickerdoodle-bars-with-texture-vari_5"]} {"id": "RECIPE_2072", "question": "In the recipe for 'Carmel Apple Snickerdoodle Bars,' what preparation steps should be taken for the apples before adding them to the mixture?", "provenance": [41320], "ground_truth": "Before adding them to the mixture in 'Carmel Apple Snickerdoodle Bars,' the apples should be peeled, cored, diced, and tossed in lemon juice to prevent browning.", "images_list": ["carmel-apple-snickerdoodle-bars-with-texture-vari_1"]} {"id": "RECIPE_2073", "question": "What is the best way to prepare a flavorful Chicken Chile Verde dish?", "provenance": [41321], "ground_truth": "Introduction: Chicken Chile Verde. Chicken simmered with tomatillos and other tasty green stuff. Step 1: Chop Veggies. Initial ingredients:\n3-4 onions\nhandful of hot peppers (to your spice preference)\n2 bell peppers (I picked red, but green is fine and fits the color scheme)\nSaute the veggies in canola oil, and add a bit of black pepper. Stir until they've softened and begin to brown. Step 2: Add Chicken. 2 lbs boneless chicken*, chopped (I used thighs; breasts are also fine)\nRemove bones and fat, chop into bite-size pieces, and add to pot. Stir as necessary as the chicken browns. You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.\n*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken. You don't really need to do anything different to swap meats.\n Step 3: Add Tomatillos. 3-4 lbs tomatillos, chopped\nPeel off the husks, then wash and coarsely chop the tomatillos before add them to the pot. Stir with enthusiasm. Step 4: Season and Simmer. Seasonings:handful garlic, coarsely choppedblack pepper (to taste)1c stock* or 2 boullion cubes~1T cuminsprinkle of allspiceStir as necessary. The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency. Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.*see pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes. Step 5: Finish and Serve. When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting. This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly. Turn the heat off, and stir in a coarsely-chopped handful of cilantro.Serve warm. The flavor gets better after sitting in the fridge overnight.This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.", "images_list": ["chicken-chile-verde_0", "chicken-chile-verde_1", "chicken-chile-verde_2", "chicken-chile-verde_3", "chicken-chile-verde_4", "chicken-chile-verde_5"]} {"id": "RECIPE_2074", "question": "In the recipe for 'Chicken Chile Verde,' what preparation steps should I follow for the tomatillos before adding them to the pot?", "provenance": [41321], "ground_truth": "In the 'Chicken Chile Verde' recipe, the tomatillos should be peeled, washed, and coarsely chopped before being added to the pot.", "images_list": ["chicken-chile-verde_3"]} {"id": "RECIPE_2075", "question": "What is the process for creating a delicious single serving of French Onion Soup from scratch?", "provenance": [41322], "ground_truth": "Introduction: French Onion Soup - an Easy Guide to Make a Single Serving of French Onion Soup. Onion Soups were very popular in Roman times and carrying throughout history but the modern French Onion Soup originated in France in the 18th Century gaining in popularity in the 1960's to present. The soup is onion based with a meat broth and usually topped with bread or croutons covered in melted Gruyere Cheese.French Onion Soup is by far one of my favourite soups. It has such amazing flavour that is achieved though very simple cooking methods, and using left over ingredients you can pull together a single portion soup in about 45 minutes. Add some left over salad and this entire meal is exceptionally tasty and amazingly simple to make for a solo night in. -------------------------------------------------------------------------------------------------------------------------------------I will be explaining how to make a French Onion Soup and Salad MEAL FOR ONEPrep Time 5 min Cooking Time 40 min Broil time 1 minMaterials Needed 1 Oven Proof Soup Bowl Stove top and broiler cheese grater2 pots ( 1 medium for onions and 1 small for broth) Ingredients :For Soup - 2 cups Beef broth ( Pre-made or use bouillon cubs/liquid) I used a liquid beef bouillon - 1 Yellow onion (medium sized) - 1-1/2 TBS balsamic Vinegar - Left over baguette or 1 pc of bread - 1/2 cup grated Gruyere Cheese (You can use mozzarella or Provolone cheese, it will be good but not the same, I suggest you spring for the Gruyere) - 3tbs Butter - Salt and Pepper to taste For Salad - Romaine lettuce - Caesar salad Dressing ( I make my own I'll add the recipe at the bottom- Its soooo good) - Lemon - Pepper - Croutons optional Homemade Caesar Salad Dressing Recipe - 1 TSP Anchovy aste - Juice from a half lemon - 2 TBS Olive oil - 1 cup Mayonnaise - 2 cloves garlic chopped - 1 TBS Warcestershire sauce - 1 TBS Dijon mustard - 1/4 Freshly grated Parmesan Cheese - pinch of salt - lots of pepper Combine all ingredients into a bowl and mix. Allow the dressing to sit in the fridge for at least 3 hours for flavors to blend together ideally make this a day in advance of its use. It will last 2 weeks in the fridge. Step 1: Cooking Process Made Easy . 1 - Peel and chop your onion and add it to a medium sized pot with 3 TBS of melted butter over medium heat 2 - Add a generous amount of salt and pepper to the onions and stir to mix with melted butter 3 - Let the onions cook and caramelize stirring occasionally for around 20 minutes or until beautifully brown 4 - While the onions are cooking get your broth to temperature in a separate pot over medium heat5 - After the onions are caramelized add in 1/1/2 TBS of balsamic vinegar, stir and cook additional 2 minutes 6 - Add the 2 cups of hot broth to the onions bring to a boil, reduce and let simmer for 15-20 minutes.This last cooking step will help blend the flavour of the onions through the broth creating a very rich and delicious finished soup. Step 2: Broiling Process Made Easy . 1 - While your broth and onion mixture is simmering turn on your broiler 2 - After 15-20 mins remove the soup from the heat and pour it into an Oven safe bowl 3 - Cut up the left over baguette 4 - place as many pieces as you can fit into the bowl on top of the soup5 - Grate the Gruyere cheese to generously cover the entire top of the bread and soup in the bowl 6 - Place in the oven to broil for about 1 minute or until the cheese has melted and begun to turn golden brown. 7 - Remove from oven and place on a plate then prep salad ** Garnish with green onion for a little extra onion kick (optional) ** Step 3: Eat and Enjoy !!. 1 - Add salad to plate and dress salad with;-Homemade Caesar salad dressing, freshly grated Parmesan cheese, pepper and juice from 1 lemon slice*** Pro Tip - at any point during this cooking process where you have a few minutes to take a break, go to a computer or TV and find a movie you want to watch and set it up ready to go. This will be important for when you are done cooking and ready to eat all alone you can have something ready to watch lined up. This is what I did for about 4 years while in University****** Pro Tip # 2 - don't worry if your have a massive onion the bigger the better in my mind***I hope some of you will try this simple and easy way of doing French Onion Soup, crack open some wine grab some left over supplies and enjoy the process of this delicious meal for one. A bonus to this soup is the smell that will fill your kitchen. The onions cooking in the melted butter is sure to help even the fullest of people develop an insatiable appetite. If you like my instructable feel free to vote for it :) ", "images_list": ["french-onion-soup-an-easy-guide-to-make-a-single-s_0", "french-onion-soup-an-easy-guide-to-make-a-single-s_1", "french-onion-soup-an-easy-guide-to-make-a-single-s_2", "french-onion-soup-an-easy-guide-to-make-a-single-s_3"]} {"id": "RECIPE_2076", "question": "What is the process for broiling the French onion soup after the broth and onion mixture has simmered?", "provenance": [41322], "ground_truth": "To broil the French onion soup after the broth and onion mixture has simmered, pour the soup into an oven-safe bowl, place cut pieces of baguette on top, and cover generously with grated Gruyere cheese. Then, place it under the broiler for about 1 minute, or until the cheese has melted and begun to turn golden brown.", "images_list": ["french-onion-soup-an-easy-guide-to-make-a-single-s_2"]} {"id": "RECIPE_2077", "question": "What\u2019s the best way to prepare a hearty veal shank soup packed with five different vegetables?", "provenance": [41323], "ground_truth": "Introduction: One Pot 5 Vegetables Veal Shank Soup . This is a great hardy soup that will fill you up and it tastes great. What's even better, you only dirty one pot. As in all soups, it requires a long cooking time but the wait is worth it. The veal becomes so tender that it will melt in your mouth.With no further delay:Preparation time 30 minutes (to chop the vegetables)Cooking time 2.5 hours. (broken down into blocks of 30 minutes)Hardware:6L PotWooden spoonIngredients:1 pound (about 600gm) veal shanks2 big onions6 cloves of garlic3 big carrots4 stocks of celery (with the leaves if possible)2 zucchinis2 medium potatoesHandful of chopped fresh parsleyHalf a cup of riceSaltPepperAll spice3 table spoons Oil (vegetable oil or olive oil)Chop all the vegetables about half an inch wide. Group the carrots and celery together, the potatoes and the zucchinis together. Chop the parsley very fine and set it aside on its own.Heat the oil in the pot on high heatAdd the veal and toss them for about 2 minutes. We don't want to cook them through, just brown them a bit.Lower the heat to medium then add the Onions and the garlic, toss them with the veal for another 3 minutes.Add some salt, pepper and all spice (about a teaspoon each) and mix them all in.Add water to the pot, about two thirds of the pot.Reduce the heat to medium low cover and let them boil for 30 minutes.Then add the carrots and celery, cover and keep boiling for another 30 minutes.Taste the broth and adjust the salt and pepper.Add the potatoes and the zucchinis, cover and keep boiling for another 30 minutes.Taste the broth and adjust the salt and pepper. ( for some reason adding potatoes, reduces the saltiness)By now the broth should look like it all came together and it is almost readyAdd the parsley cover and keep boiling for 30 minutes.Last chance to adjust the salt and peppers, do a water lever check and add water if you have to.Add the rice cover and keep boiling for 15 minutes, 30 minutes if you added more water.And voila. Pour the soup in a deep dish and serve it with toasted bread, it is perfect for a cold day in February.I hope you enjoy it and leave me a comment if you try it.Keep building / cooking", "images_list": ["one-pot-5-vegetables-veal-shank-soup_0"]} {"id": "RECIPE_2078", "question": "In the recipe for 'One Pot 5 Vegetables Veal Shank Soup,' what steps should be taken after adding the potatoes and zucchinis, and how long should they be boiled?", "provenance": [41323], "ground_truth": "After adding the potatoes and zucchinis in the recipe for 'One Pot 5 Vegetables Veal Shank Soup,' you should cover the pot and keep boiling for another 30 minutes.", "images_list": ["one-pot-5-vegetables-veal-shank-soup_0"]} {"id": "RECIPE_2079", "question": "How do you prepare the cheesecake filling for the '5-Layer Midnight Cake With Cheesecake Filling and Pink Buttercream'?", "provenance": [41324], "ground_truth": "To prepare the cheesecake filling for the '5-Layer Midnight Cake With Cheesecake Filling and Pink Buttercream,' use an electric mixer to whip cream cheese, butter, and icing sugar until pale and fluffy. Then, fold in whipped cream until combined.", "images_list": ["5-layer-midnight-cake-with-cheesecake-filling-and-_2"]} {"id": "RECIPE_2080", "question": "What is the best way to prepare a delicious Greek yogurt and berries smoothie for a quick breakfast?", "provenance": [41325], "ground_truth": "Introduction: Greek Yogurt - Berries Smoothie. If you are looking for a delicious, healthy, fresh, high protein and easy breakfast THIS is for you!Greek yogurt is creamy and delicious but it is also an extraordinary source of proteins. We will also add coconut milk to make this smoothie healthy and tasteful.Whenever you need a super fast breakfast before leaving home this smoothie will be simply perfect! Step 1: Ingredients. You will need:5 spoons of plain Greek Yogurt200ml Coconut milkFrozen berries (around 8 berries)Stevia (3gr) Step 2: Mix Ingredients. In the blender add yogurt, coconut milk, berries and stevia (in that order). Step 3: Blend. Blend all ingredients until it turns into a homogeneous mixture. Step 4: Serve and Enjoy. Serve immediately and enjoy! The frozen berries will make this smoothie cold and delicious!Yum Yum!", "images_list": ["greek-yogurt-berries-smoothie_0", "greek-yogurt-berries-smoothie_1", "greek-yogurt-berries-smoothie_2", "greek-yogurt-berries-smoothie_3", "greek-yogurt-berries-smoothie_4"]} {"id": "RECIPE_2081", "question": "What ingredients do I need to prepare a Greek Yogurt - Berries Smoothie?", "provenance": [41325], "ground_truth": "To prepare a Greek Yogurt - Berries Smoothie, you will need 5 spoons of plain Greek Yogurt, 200ml of Coconut milk, around 8 frozen berries, and 3 grams of Stevia.", "images_list": ["greek-yogurt-berries-smoothie_1"]} {"id": "RECIPE_2082", "question": "In the recipe for 'Peanut Butter Brownie in a Mug,' what should you do after adding the melted peanut butter to the brownie mix?", "provenance": [41326], "ground_truth": "After adding the melted peanut butter to the brownie mix for 'Peanut Butter Brownie in a Mug,' you should lightly mix the peanut butter into the brownie batter so that it distributes throughout the cake from bottom to top, but avoid mixing it in completely.", "images_list": ["peanut-butter-brownie-in-a-mug_7"]} {"id": "RECIPE_2083", "question": "What is the best way to prepare a delicious Mexican corn pie from scratch?", "provenance": [41327], "ground_truth": "Introduction: Mexican Corn Pie - Pay De Elote. Corn being one of the principal pillars of the Mexican diet, it\u2019s used in a lot of Mexican dishes, but few times is a principal ingredient of a dessert such as this case. This is my mom\u2019s recipe. I don't like cooking but this is just so easy to make. Plus, it\u2019s one of the desserts I can\u2019t get enough of. If you get to make it, you\u2019ll just want to bury your face in it. Step 1: Assemble the Ingredients. Prep time: 15 min.Bake time: 45 min.6 ears of corn on the cob1 can condensed milk1 stick butter3 eggs\u00bc cup milk if corn isn\u2019t that tender Step 2: Directions. First, preheat the oven to 350\u00b0 Then, take off the corn from the cob: place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion.Put the liquid ingredients in the blender first, and then slowly add the solid ingredients. Blend until there are no lumps. After, pour the mixture into a greased and floured pan. Finally, bake for about 45 min. or until golden brown. Step 3: Serve. Let it cool. Put it into the refrigerator; serve it chilled. It can be served with fruit.", "images_list": ["mexican-corn-pie-pay-de-elote_0", "mexican-corn-pie-pay-de-elote_1", "mexican-corn-pie-pay-de-elote_2", "mexican-corn-pie-pay-de-elote_3"]} {"id": "RECIPE_2084", "question": "For making 'Mexican Corn Pie - Pay De Elote,' what steps should I follow to prepare the corn before blending the other ingredients?", "provenance": [41327], "ground_truth": "To prepare the corn for 'Mexican Corn Pie - Pay De Elote,' first, preheat the oven to 350\u00b0. Then, take off the corn from the cob by placing an ear of corn, cut side down, on a cutting board and using a sharp knife to cut downward with a gentle sawing motion.", "images_list": ["mexican-corn-pie-pay-de-elote_2"]} {"id": "RECIPE_2085", "question": "What is the best way to prepare a super healthy detox vegetable juice packed with vitamins and minerals?", "provenance": [41328], "ground_truth": "Introduction: How to Make Super Healthy Detox Vegetable Juice Recipe. Homemade vitamins and minerals packed vegetable detox juice.Good for detoxing your body.Nutrition Facts per 100g:Carrot - Vitamin A, B, C, Phosphorous, Calcium, MagnesiumApple - Vitamin B1, B2, PotassiumLemon - Vitamin C, PotassiumCelery - Vitamin A, B, C, E, K, Calcium, Potassium, SodiumBroccoli - Vitamin A, B, C, K, Manganese, Phosphorus, Potassium, Magnesium, IronCucumber - Vitamin A, B, C, Sulphur, MagnesiumPepper - Vitamin B, C, K, Manganese, Potassium, PhosphorusBeetroot - Vitamin B, C, Manganese, Potassium, Iron, Magnesium Step 1: Watch the Video for This Tutorial:. www.youtube.com/watch?v=gcow-sHRdcs Step 2: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube", "images_list": ["how-to-make-super-healthy-detox-vegetable-juice-re_0"]} {"id": "RECIPE_2086", "question": "What are the steps to prepare a delicious garlic spaghetti that pairs perfectly with any main dish?", "provenance": [41329], "ground_truth": "Introduction: Garlic Spaghetti. If you're looking for a pasta to go with meat, fish, chicken or whatever main dish you're having you've come to the right place. This spaghetti goes great with everything and has a subtle yet delicious flavor. I guarantee you'll want to eat more and more of this. This recipe serves 10 medium portions. Step 1: Ingredients. 500 gr spaghetti3/4 cup olive oil1 dried chili pepper (any kind)Kitchen scissors1 tablespoon of garlic powderSalt Step 2: Cook Pasta. Put 8 cups of water in a hot pan and let it boil. When the water is boiling place the pasta inside and stir frequently. When the pasta is al dente you can rinse it and leave your spaghetti aside. Step 3: Cut Chili Pepper. Cut the chili pepper in long pieces. If your dried chili pepper has seeds take them out before cutting it. Step 4: Oil and Garlic. Put your olive oil in a hot pan and the garlic right away. Stir it so the garlic doesn't burn and place the chili and salt. Stir it for 1 minute. Step 5: Pasta!. Put your pasta in the oil and mix it all together. The scent of the garlic and the subtle flavor of the chili pepper will make this pasta become one of your favorite side dishes!Put some parmesan cheese on top and enjoy!", "images_list": ["garlic-spaghetti_0", "garlic-spaghetti_1", "garlic-spaghetti_2", "garlic-spaghetti_3", "garlic-spaghetti_4", "garlic-spaghetti_5"]} {"id": "RECIPE_2087", "question": "How should the chili pepper be prepared for adding to the oil when making 'Garlic Spaghetti'?", "provenance": [41329], "ground_truth": "To prepare the chili pepper for 'Garlic Spaghetti', you should cut it into long pieces and remove the seeds if it has any before cutting.", "images_list": ["garlic-spaghetti_3"]} {"id": "RECIPE_2088", "question": "What is the process for preparing a delicious bowl of beef pho just for one?", "provenance": [41331], "ground_truth": "Introduction: Beef Pho for One. As a bachelor who is constantly on the go it's rare for me to have company over to justify cooking anything too extravagant. A lot of times I'll elect to whip up something really quick and easy, without sacrificing the pure enjoyment of dining on something truly enjoyable. And this dish just happens to be one of my go-to meals for dining at home. Step 1: Gather Your Ingredients. 3 C Beef Broth (something light)1 tsp Onion Powder1 tsp Anise Seed1/2 tsp Minced Garlic1/2 tsp Ground Ginger1/2 tsp Fennel Seed1/2 tsp Cloves1/2 tsp Crushed Red Pepper Flakes1/4 tsp Cinnamon2 tsp Soy Sauce2 tsp Fish Sauce1/2 Lb Thinly sliced Sirloin Steak, cut to bite-sized pieces4 Oz Rice Noodles1 Chili Pepper, finely chopped1 C Fresh Cilantro, chopped1 C Alfalfa Sprouts2 T Fresh Chives, chopped1/2 Lime, wedged Step 2: Make the Broth. In a medium sauce pan, bring beef broth to a medium simmer. Add onion powder, garlic, ginger, anise, cinnamon, fennel, cloves and red pepper flakes. Make sure the broth isn't boiling, but has a light simmer going. Cover and cook for 20 minutes. Prepare rice noodles by instructions on package, usually just soaking in hot water for 10 minutes does the trick. Drain Noodles. Step 3: Almost Ready to Finish. Remove the broth from heat and strain broth into a medium bowl, taking care to only reserve the liquid and not the spices. I like to use a coffee filter and metal mesh strainer for this. Clean sauce pan and return liquid to pan. Add soy sauce and fish sauce to the pan and bring to a boil. Step 4: Time to Plate. Using a pretty large serving bowl, add noodles and sliced sirloin on top. Pour broth over meat to cook it. Add cilantro, sprouts and chives, and squeeze a couple lime wedges over your bowl to finish.", "images_list": ["beef-pho-for-one_0", "beef-pho-for-one_1", "beef-pho-for-one_2", "beef-pho-for-one_3", "beef-pho-for-one_4"]} {"id": "RECIPE_2089", "question": "For making 'Beef Pho for One,' what steps should be taken after removing the broth from heat and straining it?", "provenance": [41331], "ground_truth": "After removing the broth from heat and straining it into a medium bowl, you should clean the sauce pan and return the liquid to the pan. Then, add soy sauce and fish sauce to the pan and bring it to a boil.", "images_list": ["beef-pho-for-one_3"]} {"id": "RECIPE_2090", "question": "What\u2019s the best way to whip up a delicious batch of hummus spread?", "provenance": [41332], "ground_truth": "Introduction: Hummus Spread. Hummus is a very popular Middle Eastern vegetarian side dish.It is made with chickpeas, Tahini, garlic, lemon juice and olive oil.It's a very healthy dish and I will show you the basic recipe that I use at home.Enjoy it. Step 1: Ingredients. Here are the ingredients you need to make hummus:2 cups of boiled chickpeas (either you make them at home or buy the canned type, both are fine)5 table spoons of Tahini5 table spoons of Olive oilThe juice of one and a half lemons1 medium size garlic clovesalt to taste Step 2: Directions. Crush the garlic in a pestle until it turns into a paste. HINT: put a pinch of salt with the garlic, the salt will hold the garlic together and act as an abrasive to turn it into a paste.Now turn the chickpeas into a paste, I used a vegetable sieve/ food mill because I like the consistency of the chickpeas after. But you can easily substitute it for a hand mixer, food processor or even a blender.Then using a big spoon, mix in the tahini, garlic, lemon juice, olive oil and salt. Mix for a couple of minutes, then taste the hummus and add salt until it is to your liking.HINT: I like the hummus on the sour side so I put lots of lemon juice, start with the juice of one lemon and add the rest later if you like.OPTIONAL: Decorate the plate with chickpeas, parsley and cayenne pepper powder, place it in the middle of the supper table and enjoy.I like to add one tea spoon of vinegar (any red), but this is my personal preference. If you try it, please let me know what you think.Enjoy the Hummus", "images_list": ["hummus-spread_0", "hummus-spread_1", "hummus-spread_2"]} {"id": "RECIPE_2091", "question": "What steps should I follow to prepare the chickpeas for the 'hummus-spread' recipe, and what tools can I use to achieve the right consistency?", "provenance": [41332], "ground_truth": "To prepare the chickpeas for the 'hummus-spread' recipe, you should crush them into a paste using a vegetable sieve or food mill for a preferred consistency. Alternatively, you can use a hand mixer, food processor, or blender to achieve a similar result.", "images_list": ["hummus-spread_2"]} {"id": "RECIPE_2092", "question": "What method should be used to prepare peaches for making 'peach-butter'?", "provenance": [41333], "ground_truth": "To prepare the peaches for 'peach-butter,' first, cut an X into the bottom of each peach. Then, submerge each peach in boiling water for 1 minute and transfer them to ice water for another minute. After that, the skins should slide off easily.", "images_list": ["peach-butter_2"]} {"id": "RECIPE_2093", "question": "What exciting techniques can I use to create brownie chess pieces that resemble actual chess pieces?", "provenance": [41334], "ground_truth": "Introduction: Brownie Chess Pieces. I work at a University that is very proud of its chess team, so when I noticed the \"Play with your Food\" challenge, this came to mind.\nI believe the concept is simple and straightforward enough that a step-by-step Instructable is not necessary. \u00a0You take a pan of brownies, cut out the bases for each piece, and then decorate them to resemble chess pieces. \u00a0If you wanted, you could also bake the brownies in a mini-muffin tin, or (as an extreme shortcut) pick up a box of \"two-bite brownies\" from the supermarket bakery and go to town on them.\nI think the notes I've put in the pictures will explain what I did well enough that you can follow along, and I expect that fellow creative souls will comment with their own ideas of how to decorate a given chess piece. \u00a0Please, however, *do* note some noteworthy but generic lessons I learned in the process of making these:\n* If you do bake your own brownies, remember that you will require 32 bases. \u00a0I improvised a circle cutter that was about 1.5\" in diameter, and a 13x9x2 pan of brownies did NOT give me enough pieces. \u00a0This is one reason why there is no \"final photo\" of a complete chess set! \u00a0I believe that if I'd obtained and used a mini-muffin tin to hold the brownies, I'd have had enough mix to do it. \u00a0Alternately, you could just bake two pans of brownies - or a batch of brownies and batch of \"blondies\".\n* I frosted the \"black\" pieces with dark chocolate FROSTING, and the \"white\" pieces with white ICING because that's what I had to hand (see picture #2). \u00a0I found that the icing did a better job of holding the decorations on to the brownie bases, but the frosting tasted better when I licked my fingers (bad chef!). \u00a0Black icing can also be hard to find in months that are not October.\n* The horse heads for the knights are made from coated pretzels that were (more or less) carefully cut into shape. \u00a0It took me four chocolate pretzels to make ONE black knight I was happy with, and five yogurt pretzels to make ONE white knight. \u00a0Lesson learned: have plenty of extras! \u00a0(This is the other reason there is no finished chess set to show you - I only bought six of each pretzel out of the bulk bin at my supermarket.)", "images_list": ["brownie-chess-pieces_0"]} {"id": "RECIPE_2094", "question": "What is an important lesson to keep in mind regarding the quantity of brownie bases needed when making 'Brownie Chess Pieces'?", "provenance": [41334], "ground_truth": "An important lesson to keep in mind when making 'Brownie Chess Pieces' is that you will need 32 bases. It's worth noting that using a 13x9x2 pan of brownies won't provide enough pieces.", "images_list": ["brownie-chess-pieces_0"]} {"id": "RECIPE_2095", "question": "What\u2019s the best way to prepare a delicious spiced spelt vegan pumpkin bread from scratch?", "provenance": [41335], "ground_truth": "Introduction: Spiced Spelt Vegan Pumpkin Bread. Today, I made this stunning vegan pumpkin bread studded with yellow raisins, infused with an organic cinnamon, ginger & cardamom tea. Yummy, I assure you that! I made my bread not so sweet because I saw recipes on the internet that were stuffed with lots of sugar. I didn\u2019t want that! :) So, I made this stunning & very appetizing pumpkin bread! This is great & tasty enjoyed with the same ginger, cinnamon & cardamom tea in your tea mug! Check it out for yourself, my lovely ones! ;)Recipe: For 1 pumpkin bread, about 9 thicker slices Ingredients:** The dry ingredients: 1 cup organic light organic spelt flour 1 cup organic wholemeal spelt flour 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon garam masala ( my garam masala mix has also cardamom in it ) 1/4 teaspoon ground cloves, I did it in my pestle & mortar ** The wet ingredients:1 cup + 1/2 cup mashed roasted pumpkin. /I used freezed roasted pumpkin from last year/ I placed it into my microwave to defrost. It defrosted in 8 minutes. Mix through with a spoon & take 1 cup + 1/2 cup. 1 tablespoon canola oil 1/2 cup maple syrup 1 teaspoon vanilla extract/ I use home-made 1 flax egg = to substitute 1 egg/ Grind your 1 tablespoon flaxseed into your grinder & measure out 1 tablespoon. Take this + mix this in a bowl with 3 tablespoons water. Mix with a fork & wait for about 10 minutes until it forms a sort of gel. Now, you can use it. ** The rest: 1 cup yellow dried raisins Step 1: . 1. First, soak your yellow raisins in a tea for 30 minutes. I used Pukka-tea : organic cinnamon, ginger & cardamom tea. Pukka tea: Revitalise! Organic tea with cardamom, ginger & cinnamon!I made my tea by steeping my teabag for 6 minutes into my tea mug. I placed my yellow dried raisins into a medium bowl. I used250 ml tea. I poured the tea onto my yellow dried raisins & let them soak for 30 minutes, to absorb the lovely flavours of my delicious tea so that would be juicy & bigger! After 30 minutes, drain the tea liquid. Place the juicy raisins into a sieve to shake the sieve up & down a bit to shake of any excess of liquid. Step 2: . Preheat your oven to 180\u00b0C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.In a Kenwood-bowl or a big bowl, sift the light spelt flour, add the wholemeal spelt flour & sieve the baking soda, baking powder, ginger, cinnamon, garam masala & the cloves. Mix lightly with a spoon, carefully not to mess with the air! ;), until well combined. In another large bowl, add the wet ingredients. Add pumpkin pur\u00e9e, flax egg, canola oil, maple syrup & vanilla extract. Mix well with a medium whisk.Pour the wet ingredients into the dry ingredients & mix with the K-paddle or mix it by hand or with an electric whisk until all beautifully combined! Spoon with a spatula, everything round & check that you have incorporated everything into your Kenwood bowl. Mix again. Now, add the drained yellow raisins to the batter. Mix on low-speed for a minute or less, or until well mixed into the batter. Step 3: . Take your oven rack & place a Silpat for stability. Take your silicon bread pan & you don\u201dt have to grease it because it is silicon. It won\u2019t stick afterwards! Fill it until all of your batter is gone. Smooth the top evenly. Place into the preheated oven on the lower rack of your oven & bake for about 50 minutes or until a pin you put into it, comes out clean. I baked my bread on 180\u00b0C ( 350 F ) for 40 minutes & lowered my oven onto 165\u00b0C ( 329 F ) for about 10 minutes. See that the top of your bread won\u2019t get burned!!! I tested my bread in 3 places & the pin came out clean. Test it into the thickest part 2 times & into the side part, 1 time. Now, remove from the oven & place onto a wire rack for 10 minutes. Than, remove the silicon tin & place onto the wire rack to cool down completely. Store in a cookie or cake tin.Serve with a loved one & drink the same tea with it that you used into your beautiful cake aka bread! This is great on its own or smeared with some vegan butter! ;) MMM! A great breakfast too. 2 slices will really fill you up! It goes a long way! Yummm!You can find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2012/10/09/sophies-spiced-vegan-pumpkin-bread/", "images_list": ["spiced-spelt-vegan-pumpkin-bread_0", "spiced-spelt-vegan-pumpkin-bread_1", "spiced-spelt-vegan-pumpkin-bread_3"]} {"id": "RECIPE_2096", "question": "What is the process for soaking yellow raisins in tea before adding them to the batter for 'Spiced Spelt Vegan Pumpkin Bread'?", "provenance": [41335], "ground_truth": "To prepare the yellow raisins for 'Spiced Spelt Vegan Pumpkin Bread,' soak them in organic cinnamon, ginger & cardamom tea for 30 minutes to absorb the lovely flavours, then drain and shake off any excess liquid.", "images_list": ["spiced-spelt-vegan-pumpkin-bread_1"]} {"id": "RECIPE_2097", "question": "What are the general steps to create delightful cake in a jar for gifting or personal enjoyment?", "provenance": [41336], "ground_truth": "Introduction: Cake in a Jar. These tiny delights make the perfect gifts for any occasion. Make up a batch to keep on hand for sudden cravings, give as favors for your next party, or send to loved ones overseas. The cakes will remain moist and delicious for up to 6 months! What better way to show someone you care than a personalized cake in a jar!Check out this amazing story about a 36-year-old government issue cake, and soldier who ate it!For more info on cute jarred treats (and how I prepared the jars), see Pie in a Jar! Step 1: Ingredients. To speed things along, I used a boxed cake mix. Everyone agreed it tasted like a boxed cake mix. I was ok with that for the purpose of illustrating the technique (no need to make this two instructables worth of instructions!) but will definitely go from scratch next time.So find your favorite cake mix and supporting ingredients, or make it from scratch. The best part about making your own is that you can make half of one kind and half of another!You'll also need a bunch of canning jars - straight sides, wide mouthed. I got the wee-est ones I could find for cuteness' sake. You can definitely make them in bigger jars.Boil or wash the jars to sterilize them. You'll want brand-spanking-new lids to make a tight seal when you're done.The box mix made enough batter to fill 16-20 jars! Step 2: Make Cake Batter. Make the batter according to the directions on the box.Or look here for some inspiration to make your own!Fill the jars about half-way with batter. If you fill them too full, you can always squish them down, or cut the tops off. But too much batter will result in them flowing over the sides of the jars.Place in a baking dish for ease of handling. Step 3: Bake Tiny Cakes. Bake according to directions for cupcakes, and check for doneness. These are about cupcake size, but your jars may be larger and need more time.When they're done, close the lids on 'em. They're self-sealing, and you'll be able to see the seal forming!Alternatively, you can add a chocolate ganache* to the top before sealing. Make sure to screw those caps on while the cakes are still hot though, to get that all-important seal.* To make ganache: Heat 1 cup cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over 9oz chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over cake. Step 4: Store or Enjoy. Do Both!. This is one little beauty I popped onto a plate - but no need, they're easy to eat right out of the jar!Once you've sealed these little treats, lable and date them. Then you're ready to serve, ship, or store.Enjoy!UPDATE:According to user precision: \"We've been doing these for years, they are great! I've got some right now that are over 6 months old, and I wouldn't hesitate to eat them.\"", "images_list": ["cake-in-a-jar_0", "cake-in-a-jar_1", "cake-in-a-jar_2", "cake-in-a-jar_3", "cake-in-a-jar_4"]} {"id": "RECIPE_2098", "question": "What steps should you take to prepare the jars for making 'cake-in-a-jar'?", "provenance": [41336], "ground_truth": "To prepare the jars for making 'cake-in-a-jar,' you should boil or wash the jars to sterilize them and use brand-spanking-new lids to ensure a tight seal.", "images_list": ["cake-in-a-jar_1"]} {"id": "RECIPE_2099", "question": "What steps do I need to take to prepare the coconut before peeling it for making 'Homemade Coconut Rum'?", "provenance": [41337], "ground_truth": "To prepare the coconut before peeling it for 'Homemade Coconut Rum,' you need to drill through two of the eyes and drain the coconut water into a container. Then, place the coconut in the oven for about 15 minutes to dry the shell, making it easier to remove. Finally, after removing it from the oven and allowing it to cool slightly, use tools like a hammer and screwdriver to break open the outer shell.", "images_list": ["homemade-coconut-rum_1"]} {"id": "RECIPE_2100", "question": "What\u2019s the process for creating delicious potato mushroom burgers that can be grilled and enjoyed at a cookout?", "provenance": [41338], "ground_truth": "Introduction: Potato Mushroom Vegetarian Burgers. Every summer, my family and friends get together for a cookout and to watch fireworks. There are burgers on the grill, sodas on ice, and tons of chips.\nThe trouble is, I don't eat meat, and I get stuck trying to microwave something. I like Gardenburgers, but they are expensive, and the ones I find in the grocery store are tiny, so they don't fit well on a bun. I find soy burgers, like the ones from Boca, completely unpalatable.\u00a0\nI decided to make my own vegetarian burgers. I had some specific criteria. The burgers need to have as few ingredients as possible, I must be able to make a bunch and freeze them, and they have to taste good with pickles. I do not want a meat-like burger, just something that can be thrown on the grill.Ingredients:\n2 medium red potatoes\n6 large crimini mushrooms\n1 large egg\n1 tablespoon of flax seed meal\n2 tablespoons of steak sauce\n1/4 teaspoon liquid smoke\nvegetable oilTools:\nfood processor or grater and knife\nmeasuring cups and spoons\nmixing bowl\nmixing spoon/spatula\ncheese cloth\nskillet\ngrill\nparchment or freezer paper\nzippered plastic bag or freezer safe storage container\nThis makes about four burgers. Step 1: Potatoes and Mushrooms. Wash the potatoes and mushrooms thoroughly. Scrub the potatoes with a stiff-bristle vegetable brush. Clean the mushrooms with a wet soft cloth or a wet paper towel.\nShred one potato and three mushrooms. Mince the remaining potato and mushrooms.\nUsing the cheese cloth, squeeze out as much liquid as possible. Both potatoes and mushrooms have a lot of natural moisture, and this can make the burgers fall apart.\nPut the shredded and minced potatoes and mushrooms in a large mixing bowl and mix them until they are evenly distributed. Step 2: . Add the egg, steak sauce, liquid smoke, and flax seed meal to the mixture, and mix together.\nThe egg and flax meal are to help bind the potatoes and mushrooms together. Vegans can increase the amount of flax and leave out the egg, but you will need to experiment with ratios a bit.\nLiquid smoke and steak sauce are for flavor. Burgers often have\u00a0Worcestershire\u00a0sauce, but this has anchovies in it. Steak sauce is very similar to\u00a0Worcestershire sauce\u00a0in make-up, but it contains no animal products. Step 3: Forming Patties. To get consistent patty size, use a scale to measure weight or a measuring cup for volume. I found that a 1/3 cup of the mixture made for a perfect burger for me.\nForm the mixture into a ball and then mash it down on some parchment or freezer paper.\nCook they patty in a skillet with a small amount of vegetable oil for about a minute on each side. This is just to get the outer bits to bond well enough to stay together when you put it on a grill. Step 4: Cooking. You can either grill the burger now, or put it back on the parchment or freezer paper, let it cool some, then seal it in a plastic bag or box and freeze it.\nWhen you want a burger, just pull the patty out of the freezer ans slap it on the grill. I found that it took about the same time to cook this as it did to cook a frozen beef patty (about 10 minutes), but it didn't get grill lines the same way.\nThrow a slice of cheese on the patty , let the cheese melt, then add a bun and pickles. Yum!", "images_list": ["potato-mushroom-burgers_0", "potato-mushroom-burgers_1", "potato-mushroom-burgers_2", "potato-mushroom-burgers_3", "potato-mushroom-burgers_4"]} {"id": "RECIPE_2101", "question": "What steps should I take to prepare the potatoes and mushrooms for making 'Potato Mushroom Vegetarian Burgers'?", "provenance": [41338], "ground_truth": "To prepare the potatoes and mushrooms for the 'Potato Mushroom Vegetarian Burgers,' you should wash them thoroughly, scrubbing the potatoes with a stiff-bristle vegetable brush and cleaning the mushrooms with a wet soft cloth or a wet paper towel. Then, shred one potato and three mushrooms and mince the remaining potato and mushrooms. Finally, use cheese cloth to squeeze out as much liquid as possible, as both potatoes and mushrooms contain a lot of natural moisture.", "images_list": ["potato-mushroom-burgers_1"]} {"id": "RECIPE_2102", "question": "What\u2019s the best way to transform sweet potatoes into a delightful caramelized treat?", "provenance": [41339], "ground_truth": "Introduction: Sweet Potato Candy. Got some pile of sweet potatoes?\nThose piles of potatoes could be turned into a delicious form of treat: caramelized sweet potatoes!\nCandy\u00a0is a\u00a0delicious\u00a0treat and makes people happy!\nEvery-time\u00a0I eat these\u00a0delicious pieces of candy I grin and smile~\nThese non-fried\u00a0potato\u00a0treat is very easy to make and the short effort will be worth it after you eat these!\nIngredients: 1 Sweet potato\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 table spoon of\u00a0sesame\u00a0oil\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 table spoons of sugar\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 table spoon of soy sauce (this little bit of salt makes these very tasty..... \u00a0good soy sauce that is not reduced salt is preferred )\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 tablespoon of vinegar (optional)\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 a few sprinkles if\u00a0sesame seeds (optional)\u00a0 Step 1: Cut Up the Potatoes!. Cut up the potatoes in bite size!\u00a0 Step 2: Put Every Ingredient Except for the Sesame Seeds. Put every\u00a0ingredient\u00a0except for the sesame seeds.\nLeave\u00a0the\u00a0ingredients\u00a0on the pan on low heat for about 2 minutes.\nAfter about 2 minutes, get ready to flip the potatoes! Step 3: Finish the Potatoes!The Potatoes Will Be. After the potatoes are fully cooked, let it cool down a while.\nThe coating on the potatoes will harden up a little, and then its ready for eating!\nIf you want to, add some sesame seeds for seasoning! Step 4: Enjoy!. Eat the potatoes!\nOf course, it is very high in calories, so don't eat too much!\nEnjoy!", "images_list": ["caramelized-sweet-potato_0", "caramelized-sweet-potato_1", "caramelized-sweet-potato_2", "caramelized-sweet-potato_3", "caramelized-sweet-potato_4"]} {"id": "RECIPE_2103", "question": "How do you prepare the bottles for 'homebrew-honey-beer' before bottling the beer?", "provenance": [41340], "ground_truth": "To prepare the bottles for 'homebrew-honey-beer,' you should make a solution of sodium bisulfite with 10/15 g of bisulfite for 1 liter of water. Pour this solution into each bottle, shake it, and then transfer the solution from one bottle to another. Be sure to change the solution after every 10-15 bottles and allow them to dry for 10 minutes.", "images_list": ["-homebrew-honey-beer-_10"]} {"id": "RECIPE_2104", "question": "After combining the cream cheese, butter, and vanilla for 'Katniss Spicy Red Velvet Hunger Games Cupcakes,' what should you do next in the frosting preparation?", "provenance": [41341], "ground_truth": "After combining the cream cheese, butter, and vanilla for 'Katniss Spicy Red Velvet Hunger Games Cupcakes,' you should add the sugar and beat it on low speed until it is incorporated. Then, increase the speed to medium and mix until the frosting is light and fluffy.", "images_list": ["katniss-spicy-red-velvet-hunger-games-cupcakes_5"]} {"id": "RECIPE_2105", "question": "What is the best way to prepare a refreshing Sea Breeze cocktail using gin?", "provenance": [41342], "ground_truth": "Introduction: Sea Breeze. The original Sea Breeze recipe is with Vodka, but changing that to Gin will improve your drink drastically. This is a simple but refreshing cocktail which you can make with normal kitchen tools.Using fresh and quality products will guarantee the best results.The idea of the recipe is taken from Lorne from Angel TV-series. Step 1: Ingredients. Here is what you need:Grapefruit (white variety)Cranberry juice (good variety)Gin (excellent variety)Ice cubes (not the hip-hop artist/actor)Two long cocktail glasses (highball glasses)Citrus squeezerMeasurement glassStrawsOne grapefruit is enough for two glasses of Sea Breeze. If you have more company, just get more grapefruits. Step 2: Ice Cubes and Spirits. First fill your glass at least half full with ice (this is the positive approach, if you are pessimistic person you can also fill it half empty).Measure 4cl (Yeah baby, metric system!) of Gin in each glasses. Step 3: Grapefruit. Squeeze the grapefruit. You should get nice pulpy juice with a squeezer. (It is blasphemy to use bottled grapefruit juice)Pour 4cl of grapefruit juice to each glass. Step 4: Cranberry Juice. Next fill the glass with cranberry juice. The color of the drink should be about the same as in the pictures. This is not accurate science, so you might want to experiment a bit. But you usually get the best mixture if you have filled the whole glass with ice. This way you can't add too much cranberry juice.Too much cranberry juice will make the drink too sweet and it will also hide the characteristics of Gin.Add straw and mix a bit (stirred, not shaken). Step 5: Enjoy!. Enjoy responsibly!Be careful, the more you drink it, the more you want it.Generic recipe:Fill long glass with ice1 part of Gin1 part of Grapefruit juice2-3 parts of Cranberry juice", "images_list": ["sea-breeze_0", "sea-breeze_1", "sea-breeze_2", "sea-breeze_3", "sea-breeze_4", "sea-breeze_5"]} {"id": "RECIPE_2106", "question": "For making 'Sea Breeze,' how should the grapefruit juice be prepared?", "provenance": [41342], "ground_truth": "For making 'Sea Breeze,' the grapefruit should be squeezed to extract fresh pulpy juice, as it is considered unacceptable to use bottled grapefruit juice.", "images_list": ["sea-breeze_3"]} {"id": "RECIPE_2107", "question": "In the preparation of 'Triple Chocolate Chip Cookies,' how should the butter be prepared and combined with the sugars?", "provenance": [41343], "ground_truth": "In the preparation of 'Triple Chocolate Chip Cookies,' the butter should be softened in the microwave, and then both sugars should be added to a large mixing bowl along with the butter. Next, beat together the butter and sugars until they are well combined.", "images_list": ["triple-chocolate-chip-cookies_3"]} {"id": "RECIPE_2108", "question": "On Day 1 of making 'Rich Fruit Celebration Cake,' what specific steps should I take to prepare the dried fruit, including how long it should soak?", "provenance": [41344], "ground_truth": "On Day 1 of making 'Rich Fruit Celebration Cake,' you should weigh and wash the dried fruit, then drain it through a sieve and place it in a large bowl. Next, pour a liquid over the fruit and cover it with a tea towel or cling film, allowing it to soak overnight or for a minimum of six hours.", "images_list": ["rich-fruit-celebration-cake_2"]} {"id": "RECIPE_2109", "question": "What\u2019s the best way to prepare a delicious eggplant bacon that even meat lovers will enjoy?", "provenance": [41345], "ground_truth": "Introduction: Eggplant Bacon. Bacon is one of the most delicious foods ever, but one that vegetarians, vegans, and other folks with dietary restrictions are sure to miss it at breakfast time (and lunch, and dinner, and snacks). With a few simple ingredients, you can make a yummy bacon-proxy sure to please all your brunch guests - even pork-aholics. Step 1: You'll Need. . .. Software:\n\n\t\tA few small eggplants (Japanese or Italian work best - small ones are preferred since they have fewer or no seeds)Bacon Salt (I like to use the maple or natural, but it's up to you) - if you don't have Bacon Salt or don't have access to it, you can try a mix of salt, pepper, brown sugar, and paprika (and maybe a little onion and garlic powder)\n\t\tOil for frying (vegetable or canola work well)Hardware:\n\n\t\tA mandolin for slicing (if you don't have one, you can use a very sharp knife)\n\t\tA medium sized mixing bowl and a sheet pan with some type of cooling/straining rack over it (sheet pan method is not required, but is recommended)\n\t\tLarge cast iron skillet\n\t\tKitchen tongs\n\t\tPaper towels (brown paper bags can also be used) Step 2: Prep Your 'Plants. \n\t\tWash your eggplants well\n\t\tPeel if desired (leaving the peel on results in crisper slices later\n\t\tUsing the mandolin (or knife) slice approximately 1/8\" thick. Make sure to use the finger guard and be very careful so you don't cut yourself!\n\t\tPut the slices into the mixing bowl and sprinkle in Bacon Salt (you'll need a lot)\n\t\tToss the slices around with your fingers until all slices are coated on both sides\n\t\tYou can keep the slices in this bowl or transfer them to the draining rack placed over the sheet pan (if using)\n\t\tAllow to sit for at least 30 minutes to allow the bitter fluid to drain from the eggplant Step 3: Fry 'Em Up. \n\t\tPour approximately an inch of oil into your cast iron pan and heat over medium-high heat\n\t\tOnce the oil is nice and hot, gently wipe off the extra liquid (and some of the Bacon Salt) from each eggplant slice, add slices one at a time to the oil. Be very careful! The high water content in the eggplant slices will make the oil splatter a lot!\n\t\tFry until crispy and lightly browned all over (or more brown if you like your bacon extra crispy)\n\t\tRemove from pan using tongs and place on a layer of paper towels or brown paper bags to wick away the excess oil\n\t\tEnjoy as is, or make yourself a delicious ELT (eggplant, lettuce, and tomato) sandwich!", "images_list": ["eggplant-bacon_0", "eggplant-bacon_1", "eggplant-bacon_2", "eggplant-bacon_3"]} {"id": "RECIPE_2110", "question": "What\u2019s the best way to create delicious homemade crumpets from scratch?", "provenance": [41346], "ground_truth": "Introduction: Crumpets!. You'll never enjoy nicer crumpets than home made crumpets. This recipe has a few steps but they are all relatively easy and the cooking step is a lot of fun. Step 1: Click Play.... Here are the ingredients:175g strong white flour 175g plain flour 2 tsp dried yeast 1 tsp caster sugar 350ml warm milk 200ml warm water \u00bd tsp bicarbonate of soda 1 tsp salt sunflower oil and small amount of butter for cooking----------------------------------For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:Add 175g of strong white flour to a bowl Add 175g of plain flour In a small saucepan add a teaspoon of caster sugar Measure out 350ml of milk and add to the pan Heat the pan of milk containing the sugar on a low heat until warm Once warm add 2 teaspoons of yeast, stir and leave for 3 minutes Add this milk and yeast mix to the flour and mix thoroughly Cover the bowl with a tea towel and leave for 1 hour Into a new bowl add \u00bd teaspoon bicarbonate of soda Add 1 teaspoon of salt Add 200ml warm water to the mix and stir Slowly add and mix the solution into the dough which will be ballooned up after sitting for 1 hour Rub a small amount of butter around the inside of your crumpet rings Heat a frying pan on a medium heat Place the crumpet rings into the pan and add a teaspoon of sunflower oil between two rings Spoon 2 tablespoons of crumpet dough into each crumpet ring Run a knife around the ring to release the crumpet Flip of the crumpets using a stiff spatula Cook the crumpet tops until golden Allow your crumpets to cool and toast to your personal preference before eating! Step 2: Measure Flours. In a bowl measure out 175g of strong white flourAdd 175g of plain flour and mix Step 3: Adding the Yeast. In a small saucepan add a teaspoon of caster sugarMeasure out 350ml of milk and add to the pan Heat the pan of milk containing the sugar on a low heat until warm, stirring regularly (this will warm quickly) Once warm add 2 teaspoons of yeast, stir and leave for 3 minutes Step 4: Mixing the Dough. Add this milk and yeast mix to the flour and mix thoroughlyCover the bowl with a tea towel and leave for 1 hour Step 5: Add Bicarbonate Solution. Into a new bowl add \u00bd teaspoon bicarbonate of sodaAdd 1 teaspoon of salt Add 200ml warm water to the mix and stir Slowly add and mix the solution into the dough which will be ballooned up after sitting for 1 hour Step 6: Cooking the Crumpets. Rub a small amount of butter around the inside of your crumpet ringsHeat a frying pan on a medium heatPlace the crumpet rings into the pan and add a teaspoon of sunflower oil between two ringsSpoon 2 tablespoons of crumpet dough into each crumpet ring (the ring should be between half and two thirds full of dough as it will grow as it cooks)As the crumpets cook you'll see bubbles appear and slowly the surface of the crumpets will develop a skinRun a knife around the ring to release any crumpet dough that may be attached and remove the rings carefully with a clean tea towel (these rings will be hot)Now for the difficult bit, the flipping of the crumpets. The crumpets will still have wet dough in the middle just below the surface so flipping them needs to be done quickly and without lifting the crumpet to far away from the pan before the actual flip action. Use a stiff spatula, and cook the crumpet tops until golden. Allow your crumpets to cool and toast to your personal preference before eating!", "images_list": ["crumpets-1_0", "crumpets-1_2", "crumpets-1_3", "crumpets-1_4", "crumpets-1_5", "crumpets-1_6"]} {"id": "RECIPE_2111", "question": "What should you do to the crumpet rings before adding the dough for crumpets, and why is this step necessary?", "provenance": [41346], "ground_truth": "Before adding the dough for crumpets, you should rub a small amount of butter around the inside of the crumpet rings. This step is necessary to help prevent the crumpets from sticking to the rings during cooking.", "images_list": ["crumpets-1_6"]} {"id": "RECIPE_2112", "question": "What temperature and duration should I bake 'Laser Etched Cookies' for?", "provenance": [41347], "ground_truth": "To bake 'Laser Etched Cookies,' you should set the oven to 375 degrees Fahrenheit and bake them for about 10 minutes, or until the bottoms are just beginning to brown.", "images_list": ["laser-etched-cookies_8"]} {"id": "RECIPE_2113", "question": "What is the 'cut-roll' technique used for cutting carrots in 'Japanese Chicken Curry,' and how does it relate to the size of the potatoes?", "provenance": [41349], "ground_truth": "In 'Japanese Chicken Curry,' the 'cut-roll' technique involves cutting the tip of the carrot and rotating it a half turn to achieve uniform pieces. This method is important because the carrots should be similar in size to the potatoes to ensure even cooking.", "images_list": ["japanese-chicken-curry-1_5"]} {"id": "RECIPE_2114", "question": "What\u2019s the best way to whip up some delicious S'mores Bites for a fun treat?", "provenance": [41350], "ground_truth": "Introduction: S'mores Bites (aka Scooby S'mores). I love s'mores; each part of this triumvirate of deliciousness was destined for each other.\u00a0 Unfortunately, it's not always convenient to combine them in the traditional campfire-side method.\u00a0 I wanted to try a simple way to make s'mores more accessible without being forced to wait to go camping to make them.\u00a0 Step 1: Ingredients. Graham cracker sticks (I used Scooby-Doo grahams)\nChocolate for melting\nMarshmallow cream\nOptional ingredients:\nMint chips\nPeanut butter\nToppings such as walnuts, coconut flakes and sprinkles Step 2: Add Marshmallow to Graham Crackers. I started out by sandwiching the marshmallow cream by two of the graham sticks.\u00a0\nAfter I finished and tried the result, I don't think that two graham sticks were necessary.\u00a0 When I do this again, I'm just going to dip the graham stick into the marshmallow cream, and then use a spoon to drizzle on the chocolate. Step 3: Melt Chocolate. Set up a double-boiler and melt the chocolate.\u00a0 Either dip the marshmallowed grahams in the chocolate or use a spoon to drizzle the chocolate.\u00a0 We had dark chocolate and milk chocolate, so we set up two double-boilers.\u00a0 After we used up about half of the chocolate in each, we added peanut butter to the milk chocolate, and mint chips to the dark chocolate for some variety.\u00a0 The mint chips aren't made to be melted like the melting chocolate, so they didn't look very pretty, but they were my favorite of the bunch by far.\u00a0 Does anyone have any suggestions on how to better melt the mint chips? Step 4: Add Toppings, Allow to Cool, and Enjoy!. After they've been dipped in chocolate, the s'mores can be dipped in or sprinkled with toppings before being place on a Silpat or piece of wax paper to cool.\u00a0 The melted chocolate step isn't very kid friendly, but my girls did like helping by adding the toppings.\u00a0 And of course, they loved helping by eating the s'mores after they had cooled.", "images_list": ["smores-bites-aka-scooby-smores_0", "smores-bites-aka-scooby-smores_1", "smores-bites-aka-scooby-smores_2", "smores-bites-aka-scooby-smores_3", "smores-bites-aka-scooby-smores_4"]} {"id": "RECIPE_2115", "question": "What\u2019s the best way to prepare pigs in duvets for a cozy gathering?", "provenance": [41351], "ground_truth": "Introduction: Pigs in Duvets. Pigs in blankets are pretty special, right? What's not to love about mini sausages wrapped in bacon, aka \"pigs in blankets\". I'll tell you what - pigs in duvets. And not just pigs in duvets, pigs in duvets snuggled up with a cranberry sauce hot water bottle. Step 1: . Here's what you need: to make 6 pigs in duvets:- 6 chipolatas - 3 strips of smoked streaky bacon - 320g puff pastry (I used 1 sheet of Jus-Rol puff pastry) - 2-3 tablespoons cranberry sauce Step 2: . Cut the bacon strips in half and wrap once around the chipolatas. I found that part-baking the chipolatas made sure that they were fully cooked after being wrapped in pastry without the pastry over-baking so baked them for about 10 minutes in a fan oven that was preheated to 200C. Step 3: . While the piggies are baking, slice strips of the pastry (rolled to about 1 1/2mm thick) to the width of the sausages and long enough to wrap around the sausages once. Step 4: . Spoon a little cranberry sauce in the middle of the pastry strips and once the sausages have been part baked, wrap them up in the pastry and return to the oven for around another 10 minutes, until the pastry is golden brown.http://www.meandmrjones.co.uk", "images_list": ["pigs-in-duvets_0", "pigs-in-duvets_4"]} {"id": "RECIPE_2116", "question": "How long should the chipolatas be part-baked in the oven and at what temperature when making 'Pigs in Duvets'?", "provenance": [41351], "ground_truth": "For making 'Pigs in Duvets,' the chipolatas should be part-baked for about 10 minutes in a fan oven preheated to 200C.", "images_list": []} {"id": "RECIPE_2117", "question": "What\u2019s the best way to create these fun hamburger and chicken slider cookies that will surprise everyone?", "provenance": [41352], "ground_truth": "Introduction: Hamburger/Chicken Slider Cookies. It's an appetizer... no it's a hamburger slider... and a chicken slider... no it's a DELICIOUS sugar cookie, dipped in chocolate and topped with coconut. \u00a0Your friends and family will love this \"burger\" and be in for quite the surprise when they realize it's actually a cookie. \u00a0 Step 1: Ingredients. What you'll need:\n3 cups flour\n2 1/4 sticks of salted butter\n1 tsp vanilla extract (plus some for frosting)\n2 tsp baking soda\n1 egg\n3/4 cup sugar\nshredded coconut\nsemi-sweet chocolate chips\nfondant\nfood coloring\nsesame seeds\npowdered sugar\nmilk Step 2: Baking Sugar Cookies. Mix the egg, vanilla extract, melted butter and sugar together in one bowl. \u00a0Then, slowly add that to another bowl with the flour. \u00a0Blend until dough is formed. \u00a0Split dough in half, to one half at 1 1/2 tsp of baking soda, and to the other add 1/2 tsp baking soda, mix well. \u00a0\nTo form the top bun, use the dough with more baking soda so it will rise better. \u00a0Roll dough into balls, and then put some sesame seeds on top of it. \u00a0\nFor the bottom bun roll into a ball, and then flatten a little bit.\nFor the burger or chicken patty, form as you would a normal burger patty.\nBake at 350 degrees F for 12-14 minutes. \u00a0 Step 3: Prepare for Assembly. For burger patty:\nMelt 1 cup of semi-sweet chocolate chips in the microwave on high for 1 minute, stir until melted. \u00a0Then, \"paint\" the patty with the melted chocolate. \u00a0(For chicken sliders skip this part)\nFor cheese:\nDye some fondant yellow, until it achieves the proper \"kraft singles\" color. \u00a0Roll it out to cheesy thinness, cut into squares!\nFor Lettuce:\nTake some shredded coconut and put into a bowl, add a few drops of green and yellow food coloring. \u00a0Stir and add dye until the desired lettuce color is achieved.\nFor Pickles:\nRoll out some fondant, dye it green. \u00a0Form into a pickle shape, then roll the edges into a bowl of green food coloring, so you can achieve a more pickle-like appearance with darker edges. \u00a0Then using a toothpick make the ridges, add a few sesame seeds in the center for seeds, and walla! A perfect pickle.\nFor Frosting (ketchup and mustard):\nTo make the frosting mix 1/2 tsp vanilla, 1 cup of powdered sugar and then add 2tsp of milk, or until desired consistency achieved. \u00a0 Split frosting into two bowls, dye one red for ketchup and the other yellow for mustard. \u00a0 Step 4: Assemble Your Masterpiece!. Build your burger slider, or your chicken slider any way you would like! \u00a0Put them out for all to see, watch peoples' reactions, and enjoy!\u00a0", "images_list": ["hamburgerchicken-slider-cookies_0", "hamburgerchicken-slider-cookies_1", "hamburgerchicken-slider-cookies_2", "hamburgerchicken-slider-cookies_3", "hamburgerchicken-slider-cookies_4"]} {"id": "RECIPE_2118", "question": "How do you prepare the frosting for ketchup and mustard when making 'Hamburger/Chicken Slider Cookies'?", "provenance": [41352], "ground_truth": "To prepare the frosting for 'Hamburger/Chicken Slider Cookies,' mix 1/2 tsp vanilla, 1 cup of powdered sugar, and then add 2 tsp of milk until the desired consistency is achieved. Split the frosting into two bowls, dye one red for ketchup and the other yellow for mustard.", "images_list": ["hamburgerchicken-slider-cookies_3"]} {"id": "RECIPE_2119", "question": "What steps should I follow to prepare the filling for the 'Low Fat Mini Quiche'?", "provenance": [41353], "ground_truth": "To prepare the filling for 'Low Fat Mini Quiche,' first mix the eggs and milk together well and season with salt and pepper. Then, finely cube the ham, slice the spring onion, and fry the onion in a non-stick pan without oil.", "images_list": ["low-fat-mini-quiche_3"]} {"id": "RECIPE_2120", "question": "What is the best way to prepare individual Cherry Brandy Trifles for a delightful dessert experience?", "provenance": [41354], "ground_truth": "Introduction: Individual Cherry Brandy Trifles. This is a simple easy to make sweet for a special meal.It is alcoholic, so don't eat trifle and drive! Step 1: Ingredients. 1, Swiss roll.2, Cherry brandy.3, Cherries in syrup.4, Ready made custard.5, Squirty cream.5 Cocktail or glace cherries. Step 2: Day 1 Sponge Base Preperation. Cut a 1\" slice of the Swiss roll, and push into the individual glasses. Soak the cake with the cherry brandy. Cover with cling film, (well you don't want the alcohol to evaporate do you).Place in the refrigerator over night, along with the custard. Step 3: Day 2 Assembling Your Trifle. Remove from the refrigerator and take off the cling film.Place a layer of the cherries in syrup on top of the cake.Cover with the refrigerated custard.Apply the cream in a swirl on top.Garnish with a cocktail cherry, Serve and enjoy.", "images_list": ["individual-cherry-brandy-trifles_0", "individual-cherry-brandy-trifles_1", "individual-cherry-brandy-trifles_2", "individual-cherry-brandy-trifles_3"]} {"id": "RECIPE_2121", "question": "What are the steps to prepare the sponge base for 'Individual Cherry Brandy Trifles'?", "provenance": [41354], "ground_truth": "To prepare the sponge base for 'Individual Cherry Brandy Trifles,' cut a 1-inch slice of the Swiss roll, push it into the individual glasses, soak the cake with cherry brandy, cover it with cling film, and refrigerate it overnight along with the custard.", "images_list": ["individual-cherry-brandy-trifles_2"]} {"id": "RECIPE_2122", "question": "What is the best way to concoct a delightful batch of chocolate Cointreau cupcakes?", "provenance": [41355], "ground_truth": "Introduction: Chocolate Cointreau Cupcakes. Ingredients:\nFor the cakes (makes around 12):\n6oz margarine (I use Stork)\n6oz caster sugar\n5oz self-raising flour, sifted\n1 & 1/2 tsp baking powder\n3 eggs\n1oz cocoa powder (I use Green & Black's), sifted\n50g dark chocolate chips\nFor the ganache:\n100ml double cream\n75g orange chocolate\n25g dark chocolate\nHalf a capful of Cointreau\nMethod:\nPreheat oven to Gas6/220C.\u00a0 Line a cupcake tin with paper cases.\nPlace all cake ingredients (apart from chocolate chips) in a large bowl and mix together until just combined, using an electric mixer or a wooden spoon.\nFold in chocolate chips.\u00a0 Fill paper cases about halfway with mixture.\u00a0 Place in the preheated oven for 15-18 minutes, until cakes are risen and spring back when pressed lightly.\nLet cakes cool on a wire rack, whilst you make the ganache.\u00a0 To make the ganache...put double cream, Cointreau and chocolate into a saucepan and heat gently (don't boil).\u00a0 The chocolate will melt in the cream and look grainy.\u00a0 Don't panic!\u00a0 Keep stirring and you will end up with a smooth chocolate sauce.\u00a0 Let the ganache cool for a few minutes.\nSpread ganache over cakes and leave for a while to set (if you can!).\u00a0 Eat remaining ganache :-)\u00a0 The ganache will remain quite soft.\u00a0 Decorate cake with chocolate buttons if you like.\u00a0 I found these orange flavoured ones :-)\nPlease see full blog post at\u00a0http://baking-joy.com/2012/11/07/chocolate-cointreau-cupcakes/\nfacebook.com/Baking-Joy\nTwitter: @Baking_Joy", "images_list": ["chocolate-cointreau-cupcakes_0"]} {"id": "RECIPE_2123", "question": "What is the overall process for creating a delicious no-bake power shake that\u2019s both nutritious and energizing?", "provenance": [41356], "ground_truth": "Introduction: No-Bake Power Shake. Love the taste of no-bake cookies? Would you like something more substantial and nutritious? How about a delicious shake, full of slow burn carbohydrates and packed with protein. Quick and easy to get you out the door and ready for the day! \u2022 This is my first Instructable, feed-back is welcome \u2022 Step 1: Ingredients. You will need:- Chocolate Flavored Protein powder - 1 scoop* (Optimum Nutrition- Extreme Milk Chocolate is my personal preference)- Instant Oatmeal - 1/2 Cup- Peanut Butter - 2 Tablespoons- Water- 1 Cup (Using more or less water will give you a more thick or thin shake respectively)You will also need:- Microwave- Shaker Cup* 1 Scoop is approximately 1/4 Cup Step 2: Preparing the Oatmeal. To cut down on dirty dishes we will prepare the oatmeal in the shaker cup. 1. Add 1 cup of water into the shaker cup.2. Add 2 tablespoons of peanut butter.3. Add 1/2 cup oatmeal.4. Gently swirl ingredients in cup to combine.5. Place cup into microwave without lid for 1 minute. (Be sure your shaker cup has no metal rings or clips on it prior to microwaving) Step 3: Finishing Your Shake. - Remove your shaker cup from the microwave.- Now add the 1 scoop of chocolate protein powder.- Assemble the lid on the shaker cup.- Shake! Shake! Shake your cup until all ingredients are well combined.- Enjoy your delicious and nutritious treat. Step 4: Enjoy the Nutrients. Enjoy the steady energy of the 38 grams of slow release carbohydrates, and the 36 grams of quality protein. ", "images_list": ["no-bake-power-shake_0", "no-bake-power-shake_1", "no-bake-power-shake_2", "no-bake-power-shake_3", "no-bake-power-shake_4"]} {"id": "RECIPE_2124", "question": "After peeling and slicing the apples for 'how to make copycat Cracker Barrel's Fried Apples,' what is the next step in the cooking process?", "provenance": [41358], "ground_truth": "After peeling and slicing the apples for 'how to make copycat Cracker Barrel's Fried Apples,' the next step is to melt the butter in a skillet over medium high heat.", "images_list": ["how-to-make-copycat-cracker-barrels-fried-apples_3"]} {"id": "RECIPE_2125", "question": "What is the overall process for making delicious Banana Turtle Creamsicles from scratch?", "provenance": [41359], "ground_truth": "Introduction: Banana Turtle Creamsicles. Imagine silky\u00a0Banana-Oatmeal Ice Cream... lurking underneath a decadent, crackling shell of rich dark chocolate and sliced almonds. \u00a0\nSound complicated and expensive? \u00a0Fear not! \u00a0These luscious Creamsicles are inexpensive and super EASY to make. \u00a0No ice cream machine is needed.\nlol... feel free to \"love/thank\" me later... ;-D \u00a0In the meantime, let's get started. Step 1: Tools and Ingredients:. Tools:\u00a0\n\t\tPopsicle Molds\n\t\tCraft Sticks\n\t\tBlender\n\t\tDouble-Boiler (optional)Ingredients:\u00a0\n\t\t1 packet Instant Oatmeal- any flavor\n\t\t1 ripe Banana\n\t\t1/4 cup Milk\n\t\t1 Tablespoon Brown Sugar\n\t\tMini Chocolate Chips\n\t\tChocolate for melting\n\t\tCoconut Oil\n\t\tSliced Almonds\nThis recipe makes 2-3 Jumbo\u00a0(1/2 cup) creamsicles. \u00a0\nFeel free to use your favorite homemade Oatmeal, but it will require sweetening. \u00a0With different add-ins (like chopped raisins), you could easily convert this creamsicle (sans chocolate coating) into a healthy breakfast. Your kids will love you for it... but they might think you've gone a little cRaZy. ;-D Step 2: Easy Preparation:. Cook the oatmeal as directed on the package. Cool to room temperature.\nPut the oatmeal in a blender. \u00a0Add 1/4 cup milk, blend until smooth. Add 1 Tablespoon brown sugar and the banana. Blend until smooth.\nTaste the mixture. Add more brown sugar if needed.\nPour the mixture into a mixing bowl. Fold in 1/4 cup mini chocolate chips. Pour/spoon the mixture into the popsicle molds, leaving 1/2\" at the top for expansion.\nThe banana-oatmeal filling will be thick enough to hold the craft sticks upright. \u00a0Insert them about 2/3 of the way down into the popsicle and freeze for at least 6 hours.\u00a0\n\u00a0 Step 3: Dipping Time!. Un-mold:\nTo remove the creamsicles from the molds, don't waste time or natural resources by using hot running water.\u00a0 Just fill a glass with water and microwave it until it's very hot.\u00a0 Submerge the mold inside the glass of hot water for 10 seconds (or so). Give a tiny twist on the craft stick, pull the popsicle out and return it to the freezer until you're ready to dip.\u00a0Chocolate Dipping \"Magic Shell\":\nI love Scoochmaroo's recipe for Homemade Magic Shell, but I wasn't using quality chocolate. \u00a0I needed to adjust the quantity of coconut oil accordingly. \u00a0This chocolate dipping sauce needs to be on the thin side, so remember that above all else. \u00a0\nHere are the measurements that worked for me:\n\n\t\tJust under 6 ounces (165 grams)\u00a0Wiltons Dark Chocolate melting chips (approx 1/2 bag)\n\t\t2 Tablespoon plus 1 teaspoon\u00a0(30\u00a0grams) Coconut Oil\n\t\t1 pinch Sea Salt\nI decided to use a makeshift bain marie as I don't have a double-boiler. \u00a0If you don't have a double-boiler or don't want to mess with a bain marie, just use a small saucepan. \u00a0Put the chocolate, coconut oil and salt inside the pan over very low heat, stirring constantly until melted. \u00a0\nDip the creamsicles into the melted chocolate and immediately garnish with a sprinkle of almonds. \u00a0As soon as the chocolate sets, put the dipped creamsicle back into the freezer until serving time.\nTo store and serve upright as pictured: Squeeze an ample circle of Chocolate Sauce onto a frozen\u00a0plate and immediately place the popsicle upside down on top of it. Hold the popsicle in place for about 10-15 seconds until the sauce hardens. Move the plate carefully back into the freezer.\nRemove the creamsicles from the freezer about 3-4 minutes minutes before serving.\u00a0\nIf you're making these a day or more in advance, gently wrap each popsicle in plastic wrap and keep frozen. They'll keep well 2-3 weeks and possibly longer. \u00a0I don't think they'll last that long. ;-) \u00a0Store any leftover \"Magic shell\" in a glass jar for future use.P.S. \u00a0If you love this recipe, be sure to check out my recipe for Caramel Apple Popsicles. \u00a0I'll be publishing more new and yummy popsicle recipes in the near future, so please check back with me. Thanks for stopping by!\n\u00a0\n ", "images_list": ["banana-turtle-creamsicles_0", "banana-turtle-creamsicles_1", "banana-turtle-creamsicles_2", "banana-turtle-creamsicles_3"]} {"id": "RECIPE_2126", "question": "What method should I use to remove the 'Banana Turtle Creamsicles' from their molds, and how long should I submerge the mold in hot water?", "provenance": [41359], "ground_truth": "To remove the 'Banana Turtle Creamsicles' from their molds, fill a glass with hot water and submerge the mold for about 10 seconds.", "images_list": ["banana-turtle-creamsicles_3"]} {"id": "RECIPE_2127", "question": "What ingredients and their quantities are needed to prepare 'Tiny Rainbow Dorayaki'?", "provenance": [41360], "ground_truth": "To prepare 'Tiny Rainbow Dorayaki,' you will need 250 gr flour, 100 ml milk, 100 ml tea, sugar (as sweet as you want), 2 eggs, food colors (green, red, blue), chocolate jam topping, 1 tablespoon yeast, and butter or vegetable oil.", "images_list": ["tiny-rainbow-dorayaki_1"]} {"id": "RECIPE_2128", "question": "For creating 'Mouse Garnish,' what is the first step when cutting the bottom of the lemon?", "provenance": [41361], "ground_truth": "To create 'Mouse Garnish,' the first step when cutting the bottom of the mouse is to cut the bottom of the lemon to form a solid place for the body of the mouse, while reserving the cut-off piece for the ears.", "images_list": ["mouse-garnish_3"]} {"id": "RECIPE_2129", "question": "For making 'Sfrappole (also Known As Chiacchiere),' how do you specifically prepare the dough for rolling it out with a pasta machine?", "provenance": [41362], "ground_truth": "To prepare the dough for 'Sfrappole (also Known As Chiacchiere),' you should work with one piece of dough at a time. Cut a piece of dough and use a pasta machine to flatten it, starting from the thickest setting and moving to the thinnest. If the dough becomes sticky while you are rolling it out, sprinkle some flour on it.", "images_list": ["sfrappole-also-known-as-chiacchiere_4"]} {"id": "RECIPE_2130", "question": "What is the best way to prepare a delicious simple chicken dish with tomatoes?", "provenance": [41363], "ground_truth": "Introduction: Simple Chicken With Tomatoes. With my daughter moving into her first apartment as a college student, I was inspired to create some instructions for a very easy meal of chicken breast with a tomato sauce. As I'll explain it's a good template for creating a range of flavor profiles.Prep Time: 10 minutesCooking Time: 15 minutes Step 1: Step 1: Gather Your Ingredients. 1.5 - 2 lb boneless chicken breast 1 onion 2 garlic cloves 1 28 oz. can crushed tomatoes 1 Tbsp. tomato paste 2 Tbsp. olive oil 2 Tsp. red wine vinegar Step 2: Step 2: Prepare Ingredients. Chop the onion. This is fairly self-explanatory, but there's a great video on how to chop an onion like a professional here. Mince the garlic. If you've never done this before, the easiest way to remove the outer skin of a garlic clove is by pressing down on the clove with the flat of the knife blade (or anything else you can smash it with).Salt and pepper the chicken. Step 3: Step 3: Cooking. Heat the olive oil in the pan on medium-high.Add the chicken to the pan and cook for 5 minutes. Flipping halfway through.Add the onion and garlic and a pinch of salt. Cook for another two minutes.Add the remaining ingredients (tomato paste, crushed tomato, and red wine vinegar). N.b. For this recipe there will be enough sauce that you could serve this with rice or pasta. If you don't want to do that, you can add only half the can of crushed tomatoes.Bring to a boil. Reduce heat to low. Cover pan and cook for 9 minutes. Step 4: Step 4: Options. Here I've plated the chicken with a simple green salad and finished it with some shredded parmesan. As noted in step three, you could serve this with rice or pasta. In addition, you can modify the flavor profile in any number of ways, so you can think of this as a foundation for a variety of meals. When adding the onions and garlic one might add a variety of spices that would make the meal more reminiscent (though not exactly authentic) of various cuisines--Italian, Greek, Indian, Mexican, etc. Also, when adding the tomatoes one might also add whatever vegetables one has on hand: peppers, broccoli, zucchini, spinach, etc. You'll want to experiment for yourself in terms of your doneness preference. I.e., some of these vegetables don't need to cook for 9 minutes. ", "images_list": ["simple-chicken-with-tomatoes_0", "simple-chicken-with-tomatoes_1", "simple-chicken-with-tomatoes_2", "simple-chicken-with-tomatoes_3", "simple-chicken-with-tomatoes_4"]} {"id": "RECIPE_2131", "question": "What initial steps should I take to prepare the onion and garlic for making 'Simple Chicken With Tomatoes'?", "provenance": [41363], "ground_truth": "To prepare the ingredients for 'Simple Chicken With Tomatoes,' start by chopping the onion and mincing the garlic. For mincing garlic, you can press down on the clove with the flat of a knife blade to remove the outer skin more easily. Additionally, be sure to salt and pepper the chicken.", "images_list": ["simple-chicken-with-tomatoes_2"]} {"id": "RECIPE_2132", "question": "What\u2019s the best way to prepare peppermint cream clouds for a delightful dessert experience?", "provenance": [41364], "ground_truth": "Introduction: Peppermint Ice Cream Clouds. \n This easy Dessert Salad is light, refreshing and addictive. \u00a0If you think you don't like marshmallows, this treat promises change your mind. \u00a0It's yummycious served chilled or frozen in Cone cups.\u00a0\n\u00a0Ingredients:\n\n\t\t\u00a05 cups Mini marshmallows\n\t\t1 cup Heavy whipping cream- (Not cool whip or anything pre-sweetened)\n\t\t1/2 cup Mini chocolate chips- plus 1/4 cup for Garnish\n\t\t1/3 cup Peppermint candy- crushed\n\t\t1/4 cup ground Almonds, pecans or walnuts\n\t\t1/2 cup cake or cookie crumbs- for topping- optional\nWhip the whipping cream until stiff peaks form. Fold in the chocolate chips, crushed Peppermint Candy and ground Almonds.\u00a0\nSmall amounts at a time, fold the marshmallow in. Cover with plastic wrap and refrigerate 3-4 hours or overnight.\nTo Serve:\n\n\t\tSpoon the clouds into an Ice cream cone, dip in cake crumbs and freeze for an hour or longer... ~or~\n\t\tSpoon the chilled clouds into a dish and sprinkle with additional mini chocolate chips.\nThis amazingly simple, not-too-sweet Dessert will become a family favorite!", "images_list": ["peppermint-cream-clouds_0"]} {"id": "RECIPE_2133", "question": "What is the process for combining the ingredients to make 'Peppermint Ice Cream Clouds' before refrigerating?", "provenance": [41364], "ground_truth": "To make 'Peppermint Ice Cream Clouds,' whip the heavy whipping cream until stiff peaks form, then fold in the chocolate chips, crushed peppermint candy, and ground almonds. After that, fold in small amounts of marshmallows. Finally, cover the mixture with plastic wrap and refrigerate it.", "images_list": ["peppermint-cream-clouds_0"]} {"id": "RECIPE_2134", "question": "What is the process for crafting your own homemade peanut butter from scratch?", "provenance": [41365], "ground_truth": "Introduction: Peanut Butter \u2013 Home Made. For a long time I\u2019ve dreamed to try a peanut butter recipe.It is easy, fun and delicious! Step 1: Ingredients. - 300 grams peanuts in shell;- four spoons of olive oil;- one tea spoon of salt. Step 2: The Peelling. After a manually peeling, I obtained ~ 220 grams of peanuts. Step 3: The Butter. I put the peanuts in a blender and ground them very well.After that, I added the oil and the salt and ground again, till the composition became creamy.At the end, I\u2019ve put the composition in a glass jar.Easy, isn\u2019t it?I want to add some links, related to the subject:http://www.health.harvard.edu/press_releases/is-pe...http://www.prevention.com/food/smart-shopping/heal...http://www.whfoods.com/genpage.php?tname=foodspice...", "images_list": ["peanut-butter-home-made_0", "peanut-butter-home-made_1", "peanut-butter-home-made_2", "peanut-butter-home-made_3"]} {"id": "RECIPE_2135", "question": "In the recipe for 'Peanut Butter \u2013 Home Made,' what are the steps to make the peanut butter after the peanuts are prepared?", "provenance": [41365], "ground_truth": "In the recipe for 'Peanut Butter \u2013 Home Made,' after preparing the peanuts, I put them in a blender and ground them very well. Then, I added the oil and salt, grinding again until the composition became creamy. Finally, I transferred the mixture into a glass jar.", "images_list": ["peanut-butter-home-made_3"]} {"id": "RECIPE_2136", "question": "What\u2019s the best way to whip up a simple cheese burger from scratch?", "provenance": [41366], "ground_truth": "Introduction: Simple Cheese Burger. Like....seriously simple :) Step 1: Ingredients and Method. 500 g lean ground beef1 tbsp Italian seasoning flavored bread crumbs1 tbsp store bought fried garlic1 medium size onion, chopped 2 green onion, sliced thinly3 tbsp cooking oil1 egg, lightly beatenground black pepper, a dashHungarian Vegeta seasoning or Royco seasoning or any other powder seasoning that has mixture of dried veggies in it (available at European stores, specialty stores, and/or big grocery stores), as neededSliced of mozzarella cheese, as needed (or you can use the ready to use sliced mozzarella)Mix all ingredients but cheese, and shape into 6 ballsDivide each balls into two portion, flatten eachPlace a slice of cheese on a burger then top with another burgerCook on teflon without any fat (no butter, no oil etc) until well doneEnjoy~", "images_list": ["simple-cheese-burger_0", "simple-cheese-burger_1"]} {"id": "RECIPE_2137", "question": "What ingredients do I need to mix together to prepare the patties for the 'Simple Cheese Burger'?", "provenance": [41366], "ground_truth": "To prepare the patties for the 'Simple Cheese Burger,' you need to mix together 500 g of lean ground beef, 1 tablespoon of Italian seasoning flavored bread crumbs, 1 tablespoon of store-bought fried garlic, 1 medium-sized chopped onion, 2 thinly sliced green onions, 3 tablespoons of cooking oil, 1 lightly beaten egg, a dash of ground black pepper, and Hungarian Vegeta seasoning or a similar seasoning as needed.", "images_list": ["simple-cheese-burger_1"]} {"id": "RECIPE_2138", "question": "What\u2019s the best way to whip up some delicious whiskey bacon donuts from scratch?", "provenance": [41367], "ground_truth": "Introduction: MAN BAIT- Whiskey Bacon Donuts. We all know the way to a man's heart is\u00a0through\u00a0his stomach. If you want to\u00a0successfully\u00a0compete with steak & beer, then you need to bring out the big guns: donuts, bacon and whiskey!Ingredients:Donuts:\ndonut recipe adapted from\u00a0secretdonutrecipe.com\n2 cups flour\n1/2 cup warm mashed potato\n1/2 tsp kosher salt\n1/4 cup sugar\n1 cup warm milk (not hot)\u00a0\npinch of sugar\n5 tsp. yeast\nCanola Oil for frying + 2 tbsp\n1 cup milk\npinch of sugarCandied Bacon\n1/2 cup golden brown sugar\n1/2 to 1 tsp. Cayenne pepper\n8-10 Bacon SlicesWhiskey Glaze\ninspired by Saveur magazine's Maple glaze- I left out the maple syrup & added whiskey\nTo taste- 3-5 tbsp high quality whiskey\n2 cups confectioners sugar\n1/4 cup heavy cream\npinch of kosher salt\n5 tbsp. WhiskeyMake the Dough:\nTo make the\u00a0donuts, start by gathering all the ingredients. The\u00a0donut recipe suggests baking the potato in the microwave, but I boiled mine. Either way will work. Clean and peel your potato. Bake in the microwave for five minutes or boil for 10-15 or\u00a0until\u00a0tender. Mash the potato. You will need 1/2 cup for this recipe.\u00a0\nNext, you need to make a milk mixture by warming 1 cup of milk in the microwave for a few\u00a0seconds\u00a0or on the stove. You want the milk to be slightly warm. Not hot. Once the milk mixture is warm, remove it from the heat and stir in 5 tsp. of yeast and a pinch of sugar. Stir and let the mixture sit for 5 minutes\u00a0until\u00a0it bubbles.\u00a0\nNext, in a kitchen add mixer bowl, \u00a0combine the flour, sugar, salt & potato. Next, add the milk mixture and 2 tbsp. of Canola oil. Using the paddle attachment, knead the dough for three minutes. The dough was really sticky, so I added a few extra tbsp. of flour as needed. \u00a0You can also do this step by hand. Remove the paddle attachment and cover with saran wrap. Place a cool damp cloth over the top allow the dough to rise for at least an hour.\u00a0Make the Candied Bacon:\nPre-heat oven to 350 degrees F. \u00a0Combine 1/2 cup of brown sugar with 1/2- to 1 tsp. pf cayenne in a large bowl. Stir the mixture until no sugar clumps remain. One bacon strip at a time, press one side of the bacon into the mixture and coat it. Place it on a \u00a0baking sheet lined with aluminum foil. Repeat with the remaining bacon strips. Bake for 8-12 minutes or until the bacon is\u00a0crispy\u00a0or done to your likeness. Remove from the oven and allow to cool. Cut the bacon into bit size pieces.\u00a0Back to the Donuts: Once the dough has risen, punch it down and lightly flour your work surface & rolling pin. Roll the dough out and use a donut cutter or glass to cut out the circles. Allow the dough to rise again while you heat up the oil.\u00a0\nIn a deep cast iron skillet, pour in the canola oil. You don't need to put in too much. Just enough to cover the donuts. The oil should be about 360 degrees. You can do a test run with the donut holes.\u00a0\nPlace the donuts in the oil, three at a time. Flip the donuts over after 8-12 seconds and allow the donut to get golden brown. Remove the donuts with a heat safe spatula and place on a rack to cool.\u00a0Make the Whiskey Glaze:\nCombine whiskey, confectioners sugar, heavy cream & salt in a bowl. Whisk\u00a0until\u00a0smooth.\u00a0Glaze the donuts:\nDip the donuts face down into the glaze and using a circular motion with your wrist, coat the donut. Top\u00a0immediately\u00a0with the candied bacon sprinkles.\u00a0\ncheers!", "images_list": ["man-bait-whiskey-bacon-donuts_0"]} {"id": "RECIPE_2139", "question": "What\u2019s the best way to prepare a delicious Dorset Blue Vinney and celery soup that everyone will love?", "provenance": [41368], "ground_truth": "Introduction: Dorset Blue Vinney (Blue Cheese) & Celery Soup. Having searched the site I was surprised to find noone posting an instructable for a blue cheese soup. Granted both blue cheese and celery can be an acquired taste, but for those who are sceptical I urge you to try this out. I had a girlfriend who told me she didn't like either of these core ingredients, but when she tried this soup she loved it and it became a firm favourite.\nIt's a fantastic winter warmer, served topped with crispy bacon and crusty buttered bread roll.\nI first encountered this style of soup in Dorset, UK, where the cheese, 'Blue Vinney', had a stirring myth of once being 'illegal'.\nIt's not a common cheese though, so I often use Stilton, or other crumbly textured blue cheese.\nThis is a simple soup to make, few ingredients to worry about and hard to get wrong. Step 1: Ingredients. This is a guide for making enough for about 6 people, so adjust the recipe accordingly. You may want to very some of the ingredients depending on your tase and what you have available. I blend this soup so it's smooth, you may not wish to, so I'd recommend chopping the vegetables finely. Feel fre to vary the ingredients, this is just a guide, you may want more celery, leek or cheese. You may also want to leave out certain ingredients like the flour if you have allergies.\n25g butter\n1 tbsp vegetable or other flavourless oil\n1 tbsp plain flour\n1 medium leek, chopped\n6-7 sticks celery chopped\n250g of Blue Vinney (or other crumbly blue cheese, such as Stilton)\n900ml of Vegetable stock (you can use weak chicken stock)\n150-200ml single cream\nOptional:\n6-8 rashers of smokey bacon\n1 medium potato peeled and diced\n1 large onion instead of the leek\nMy leek looked a little ropey, so I used part of that and an onion too. Step 2: The Base. \n\t\tHeat the oil and butter together in a good sized cooking pot.\n\t\tAdd the leek, or onion and sweat relatively gently until soft, you don't want it to brown.\n\t\tAdd the celery and potato if using and cook until for a few minutes. (yeah, I forgot the potato, but added it at the next step)\n\t\tTip in the flour, stirring well to coat eveything and cook for a minute of so. This is just there to help thicken the soup, but you do want to cook the flour out or it leaves a chalky taste.\n\t\tNow add the stock and bring to the boil, make sure to scrape the bottom of the pan to loosen any flour that may have stuck.\n\t\tCover and simmer for around 30 minutes until the vegetables are soft. Step 3: Finishing Up. \n If you're serving with crispy bacon get a grill preheated to high and cook the bacon until crisp, then sit to dry on some absorbent paper. You could fry it if you like, I just prefer grilling bacon.\n\t\tNow that the stock base is cooked though remove from the heat and stir in the cream. You may want to let the stock cool a little first so it doesn't split, or just stir really quickly.\n\t\tNow crumble in the cheese and stir until it melts, you can return it to a gentle heat to help it along now that the cream has been well mixed, but don't boil it again or it may split.\n\t\tI then like to blend using a hand/stick blender.\nCaution: Keep your fingers away from the business end of the blender! Also try to keep it under the liquid or you'll need to clean it off the walls and will be wearing spatters of boiling cheesy soup!\n Step 4: Serve. I like to present this with long strips of crispy bacon floating on the top with a little drizzle of extra cream and maybe a tiny drizzle of homemade truffle infused oil.\nA warm crispy roll with butter is always a welcome accompaniment", "images_list": ["dorset-blue-vinney-blue-cheese-celery-soup_0", "dorset-blue-vinney-blue-cheese-celery-soup_1", "dorset-blue-vinney-blue-cheese-celery-soup_2", "dorset-blue-vinney-blue-cheese-celery-soup_3", "dorset-blue-vinney-blue-cheese-celery-soup_4"]} {"id": "RECIPE_2140", "question": "Once the stock base for 'Dorset Blue Vinney (Blue Cheese) & Celery Soup' is cooked, what should you do next to incorporate cream without causing it to split?", "provenance": [41368], "ground_truth": "After cooking the stock base for 'Dorset Blue Vinney (Blue Cheese) & Celery Soup,' you should remove it from the heat and stir in the cream, taking care to let the stock cool a little first or stirring very quickly to prevent splitting.", "images_list": ["dorset-blue-vinney-blue-cheese-celery-soup_3"]} {"id": "RECIPE_2141", "question": "What is the recommended baking time for 'Delicious Corndog Poppers' in a mini-muffin tray, and how can I tell when they are ready?", "provenance": [41369], "ground_truth": "For 'Delicious Corndog Poppers,' the recommended baking time in a mini-muffin tray is 11-13 minutes. You can tell they are ready when the tops of the poppers have browned.", "images_list": ["delicious-corndog-poppers_6"]} {"id": "RECIPE_2142", "question": "What is the process for crafting the perfect Altoids porta-coffee for those meetings when you crave real coffee?", "provenance": [41371], "ground_truth": "Introduction: Altoids Porta-Coffee. Fed up of meetings where instant coffee and hot water are all that is available? Dying for a real coffee to see you through the meeting? Look no further - my Altoids portable REAL coffee comes to the rescue! Step 1: Gather Ingredients.. You need:Ground coffee of your choice.Altoids tin.Small muslin bag. I used those sold by Kilner as herb bags for cooking. Step 2: Fill Your Bag and Brew.. This needs a little experimentation to determine the strength of the final brew. Add sufficient ground coffee to the bag to get the desired strength for a cup or mug. The draw up the drawstring, add hot water to the cup and drop in the bag. I keep hold of the strings as I do so, so that I can agitate the bag and then drape it over the side of the mug, allowing the coffee to brew. After a few minutes remove the bag, squeezing against the side of the mug with a teaspoon to extract moisture. Pop the used bag in the Altoids tin to take home to wash and reuse. Don't forget to recycle the coffee grounds on the compost heap! Step 3: Daily Use. Keep the Altoids tin in your bag or pocket so whenever you want a real coffee and can't get one, you can make one and be the envy of those around you.And the good news is you can fit two pretty full bags in one tin. Doubly great!Hope you enjoy it as much as I do.", "images_list": ["altoids-porta-coffee_0", "altoids-porta-coffee_1", "altoids-porta-coffee_2"]} {"id": "RECIPE_2143", "question": "What is the process for creating a delightful Italian Cheese Garden that impresses at special occasions?", "provenance": [41372], "ground_truth": "Introduction: Italian Cheese Garden. This is my zen garden of cheese .I made this recipe for special occasions like romantic dinner and to impressionate my friends. It seems so hard to make it but if you follow my instructions is easy.Enjoy your meal Step 1: Ingredients:. 5 cups parmesan cheese1 cup egg white1 clove of black garlic \u00bd cup double creamCress for decoration3,5 once ham 7 once potatoes7 once milkWhite pepper1 l Vegetable oil Step 2: . Grated parmesan . Place 1 \u00bd cup of cheese in a large wide-mouther glass jar and and add the white egg and stir to combine. Cover With film and refrigerate for 1h. Step 3: . For the crust of parmesan: Tour on the oven to 170C . place 1cup of cheese in a baking tin and strew over all surface. Bake it for 9 minute until you see a gold crust. Step 4: . Pil the potatoes and cut in cube and then place in a pan with black garlic, milk and a bit of salt and cook until it will be mush. Step 5: . For the mousse of parmesan Place the rest of parmesan in wide mouther tin jar and wip with double cream Until it will be mousse. Step 6: . Cut the ham in little pieces Take out the first jar Wight parmesan and egg white and make it a little ball and fry it in a hot oil until they will be amber.serve like your fantasy", "images_list": ["italian-cheese-garden_0", "italian-cheese-garden_1"]} {"id": "RECIPE_2144", "question": "What should I do with 1 \u00bd cups of grated parmesan cheese and egg white when preparing 'Italian Cheese Garden' before refrigerating?", "provenance": [41372], "ground_truth": "To prepare 'Italian Cheese Garden,' you should place 1 \u00bd cups of grated parmesan cheese in a large wide-mouthed glass jar, add the egg white, and stir to combine. Then, cover the mixture with film and refrigerate it for 1 hour.", "images_list": []} {"id": "RECIPE_2145", "question": "What\u2019s the process for creating delicious coffee jello shots that combine the rich flavors of coffee and alcohol?", "provenance": [41373], "ground_truth": "Introduction: Coffee Jello Shot. A shot of coffee, a shot of alcohol, why not a jello shot of both! I thought why not take the jello shot to a whole new level! This is how to make coffee jello shots. Step 1: Ingredients. You will need:\nAt least 2 envelopes of flavorless Knox Gelatin\n1c of brewed coffee ( mine was a creamy caramel blend)\n3/4 c of hot water\n1/4 c of alcohol (mine was Carolan Irish cream)\nSome sort of mold or little cups or a pan to put the coffee in to cool Step 2: Making the Coffee. First you start with your hot brewed 1 cup of coffee and add one package of the gelatin to it. Stir really good make sure all of the gelatin dissolves and then use a dropper of sorts to fill a mold or little cups half way. After making it in a mold I think that it would be easier to serve it it were just in little cups like a traditional jello shot or made in a pan and cut up like a jello giggler. Then you can place it in the freezer for a faster solidifying time. In the shallow molds I did it really didn't take long at all about 10-15 minutes. Step 3: Alcohol Gelatin. After the coffee part has solidified you want to get 3/4 c of piping hot water and add another gelatin package and stir until completely dissolved. Then add your 1/4 c of alcohol. Be sure to pick an alcohol that would go good in coffee like a Baileys, or whipped vodka or Irish cream. and give it a quick stir and then take your dropper and add right on top of the solidified coffee. This will give it two nice layers that you will be able to see. Then put back in the freezer until done. Step 4: Done!!. Now you are all done just take them out and serve them. When you eat them I suggest more of a let it sit in your mouth a moment and let the two flavors blend together nicely. Serve them after dinner, as a night cap, or hanging out with friends.\u00a0 I hope you enjoy this little twist on a jello shot. ", "images_list": ["coffee-jello-shot_0", "coffee-jello-shot_1", "coffee-jello-shot_2", "coffee-jello-shot_3", "coffee-jello-shot_4"]} {"id": "RECIPE_2146", "question": "What do you need to add to 1 cup of hot brewed coffee when making 'Coffee Jello Shots,' and what should you do after it dissolves?", "provenance": [41373], "ground_truth": "To make 'Coffee Jello Shots,' you need to add one package of gelatin to 1 cup of hot brewed coffee and stir well until all of the gelatin dissolves. After it dissolves, use a dropper to fill a mold or little cups halfway.", "images_list": ["coffee-jello-shot_2"]} {"id": "RECIPE_2147", "question": "What\u2019s the best way to prepare frozen grapes for a refreshing snack?", "provenance": [41374], "ground_truth": "Introduction: Frozen Grapes. There's nothing better than frozen grapes. Lets try some Step 1: Wash the Grapes . First you need to wash the grapes in a bowl that can drain the water. Step 2: Let Them Dry. As it said let them dry or you can roll them on paper towels but air dry is better Step 3: Freeze Them and Eat . Let them freeze for one day them you can eat them but make sure to keep them in the freezer until you eat them", "images_list": ["frozen-grapes_0", "frozen-grapes_3"]} {"id": "RECIPE_2148", "question": "What is the best way to freeze watermelon so it stays fresh and easy to use later?", "provenance": [41375], "ground_truth": "Introduction: Freezing Watermelon. I do not know about you, but whenever i buy watermelon my family can never finish the entire watermelon within couple of days and I somehow do not like to buy already cut watermelon. Hence i tried freezing the watermelon pieces once and it all stuck together and it was a big task to separate the pieces. Later when i checked online, i found a video on how to freeze banana and i tried it out for watermelon and it worked perfectly. The pieces did not get stuck to each other and when i wanted to make a smoothy, i could easily use how many ever pieces i wanted, without any struggle. I know few might feel it silly to put this in instructable and honestly speaking i did too, but my sister convinced me by telling that not everyone knows how to freeze fruits and we should share our learning. So here you go. This method can be used to freeze any fruit. Hope this helps :) Step 1: How to Freeze. Cut watermelon pieces and place them on a plate fitted with wax paper/parchment paper/plastic wrap. Place the plate in the freezer and wait for the pieces to completely freeze. Take the frozen pieces and place in zip lock bag and put it back into the freezer. Done !!Next time whenever you need watermelon, just take how many ever pieces you want and place the remaining pieces back in the freezer.", "images_list": ["freezing-watermelon_0", "freezing-watermelon_1"]} {"id": "RECIPE_2149", "question": "What is the process for preparing watermelon pieces before freezing them?", "provenance": [41375], "ground_truth": "To prepare watermelon pieces for freezing, you should cut the watermelon into pieces and place them on a plate fitted with wax paper, parchment paper, or plastic wrap. Then, place the plate in the freezer and wait for the pieces to completely freeze.", "images_list": ["freezing-watermelon_1"]} {"id": "RECIPE_2150", "question": "What dry ingredients do I need to mix together for making 'Craisin (Cranberry) Bread' during Step 2?", "provenance": [41376], "ground_truth": "For making 'Craisin (Cranberry) Bread' during Step 2, you need to mix together 2 & 3/4 Cups Flour, 1 Cup Sugar, 2 TSP Baking Soda, and 1 TSP Salt.", "images_list": ["craisin-cranberry-bread_2"]} {"id": "RECIPE_2151", "question": "What\u2019s the best way to prepare delicious pepperoni pull-aparts?", "provenance": [41377], "ground_truth": "Introduction: Pepperoni Pull-Aparts. 10 inch pizza dough1 Cup Mozzarella Cheese5 Tbsp Pizza Sauce16 Slices Pepperoni1/2 Cup Cooked Diced BaconYou can use scratch dough or store refridgerated dough. Stretch dough to make a long flat oval shape. Spread sauce over dough then add cheese. Next lay out peperoni and lastly bacon. Make sure to spread ingredients evenly. Roll up tightly into a log shape. Make cuts about 2 inches apart through log but not all the way. Stop cutting about an inch from the edge. Place on pan or cookie sheet in a U shape and bake at 400 degrees until brown. Let rest when done for 5 minutes. Then grab a piece and enjoy.", "images_list": ["pepperoni-pull-aparts_0"]} {"id": "RECIPE_2152", "question": "What steps do I need to follow to prepare the filling for 'Pepperoni Pull-Aparts' after I have stretched the dough?", "provenance": [41377], "ground_truth": "After stretching the dough for 'Pepperoni Pull-Aparts,' you should spread pizza sauce over the dough, then add mozzarella cheese, lay out pepperoni slices, and finally sprinkle the cooked diced bacon, ensuring that all ingredients are spread evenly.", "images_list": ["pepperoni-pull-aparts_0"]} {"id": "RECIPE_2153", "question": "What is the best method to prepare corn on the cob without the hassle of shucking?", "provenance": [41378], "ground_truth": "Introduction: How to Never Shuck Corn Again. I absolutely hate shucking corn and picking off all the corn silk. I found out about this method and use it every time. Step 1: Cooking. Get out your corn on the cob and place it in your microwave. Cook the corn on full power for 5 minutes.(It's helpful to trim off the ends and scraggly leaves, too!) Step 2: Cutting. Remove the corn from the microwave using oven mitts and cut about 1 inch off the bottom. Step 3: Sliding. Hold the corn up from the opposite end and it will easily slide out completely clean. If it doesn't come out easily, trim a little more off the bottom and try again!", "images_list": ["how-to-never-shuck-corn-again_0", "how-to-never-shuck-corn-again_1", "how-to-never-shuck-corn-again_2", "how-to-never-shuck-corn-again_3"]} {"id": "RECIPE_2154", "question": "For the recipe 'How to Never Shuck Corn Again,' what is the first step for preparing the corn in the microwave and how long should it be cooked?", "provenance": [41378], "ground_truth": "In 'How to Never Shuck Corn Again,' the first step for preparing the corn is to place it in the microwave and cook it on full power for 5 minutes.", "images_list": ["how-to-never-shuck-corn-again_1"]} {"id": "RECIPE_2155", "question": "What\u2019s the best way to prepare delicious turkey pepper poppers that are perfect for snacking?", "provenance": [41380], "ground_truth": "Introduction: Turkey Pepper Poppers. Turkey Pepper Poppers!These poppers are made with sweet mini peppers and stuffed with minced turkey meat. These are great for snacks. You can replace the filling with your choice of meat or creamcheese. Try it out, I am sure you will make it again and again. Thanks. Step 1: Ingredients. The ingredients you will need for making this poppers are1 cup Minced Turkey 10 - Sweet mini peppers1 medium size Onion, finely chopped4 Garlic cloves, finely chopped1/2 cup Mozzarella cheeseGenerous pinch of dried Oregano1 tbsp Olive oil1/2 tsp Salt Step 2: Filling Preparation. 1. Heat oil in pan over medium flame. Once the oil is heated, add chopped garlic and saute for few seconds.2. Add in chopped onions, saute for couple of minutes.3. Add minced turkey meat into the pan and cook for 3 minutes.4. Season the filling with salt and dried oregano and mix all well.5. Cook uncovered until the turkey meat is completely cooked.6. Remove pan from flame and let the filling cool for sometime. Step 3: Stuff and Bake. Preheat oven to 375 F.1. Wash the sweet mini peppers with running water and pat dry them with paper towel/tissue.2. Halve the peppers and set aside.3. Take turkey filling and halved peppers. Spoon the turkey filling into each pepper half.4. Bake the poppers for about 20 minutes or until the sweet peppers become softened. Step 4: Add Cheese and Bake. 1. Once it baked, take out from oven and sprinkle cheese over the poppers.2. Put the pan back to oven and bake for 2 minutes or until the cheese completely melts. 3. Take out from oven and transfer the poppers to serving plate and relish them. Step 5: Serve Hot!. ", "images_list": ["turkey-pepper-poppers_0", "turkey-pepper-poppers_1", "turkey-pepper-poppers_2", "turkey-pepper-poppers_3", "turkey-pepper-poppers_4", "turkey-pepper-poppers_5"]} {"id": "RECIPE_2156", "question": "How should sweet mini peppers be prepared for stuffing in 'Turkey Pepper Poppers'?", "provenance": [41380], "ground_truth": "For 'Turkey Pepper Poppers,' sweet mini peppers should be washed with running water, patted dry with a paper towel or tissue, halved, and then set aside before stuffing with the turkey filling.", "images_list": ["turkey-pepper-poppers_3"]} {"id": "RECIPE_2157", "question": "What\u2019s the best way to make a delicious plum jam using just fruit and sugar?", "provenance": [41382], "ground_truth": "Introduction: Copilarim's Plum Jam (only Fruit and Sugar). Hi!!:) I wanted to make a step by step instructable, but it seems i'm more familiar with the photo one:). So here you go!!\nI love plum jam (it's pretty much my fave of all). My grand'ma tought me how to do it and since i've done a lot of it last year i've made some pictures to share with you.\nThis is what you need:\n- 3 kg plums\n- 1 kg sugar\n- clean jarsFirst step: is to wash the plums really really good.Second step: you have to peel them off (if the skin doesn't go off easily you can put them into boiling water for less than a minute and take them out and peel them:P - be cautious not to get burnt). I had no need to boil them because with these plums you can take off the skin really easy and pretty fast. Cut the plums and remove the pits.Third step: put the plums into the heavy bottomed pan and pour the sugar on top of it. On a low fire you have to mix the fruits and the sugar with the wooden spoon until the sugar melts. After that you have to turn the fire on and boil the jam, stirring with the wooden spoon. Be cautious because it can splash you and it's really hot. It can take up to two hours until it's ready. I know it;s ready when i can see the buttom of the pan while i stir with the wooden spoon.\nWhen the jam is ready i put a stainless plate under the jar and pour the jam using the wooden spoon into the jar. Than i cover the jar and put a label on it and that's it:D!!\nTnx! I\u00a0 hope you like this (i love the jam:D) and i'll write some notes also on the photos.", "images_list": ["copilarims-plum-jam-only-fruit-and-sugar_0"]} {"id": "RECIPE_2158", "question": "What should be done to the plums before placing them in the pot for making 'Copilarim's Plum Jam (only Fruit and Sugar)?", "provenance": [41382], "ground_truth": "Before placing the plums in the pot for 'Copilarim's Plum Jam (only Fruit and Sugar),' they should be washed really well and peeled. After removing the pits, the next step is to put the plums into a heavy bottomed pan and pour the sugar on top of it.", "images_list": ["copilarims-plum-jam-only-fruit-and-sugar_0"]} {"id": "RECIPE_2159", "question": "What\u2019s the best way to whip up a delicious batch of homemade chocolate milk?", "provenance": [41383], "ground_truth": "Introduction: How to Make Homemade Chocolate Milk. Chocolate milk is the greatest thing for all of you chocolate lovers. And you will love this recepie for how to make chocolate milk. This is a very quick tutorial and should take about two minutes. Enjoy! Step 1: 1.Supplies. 1:Hersheys Chocolate syrup2:A jug3:A spoon4:Sugar5:A microwave6:A gallon of 2%, or fat free white milk Step 2: Pouring the Milk. Now, take your jug and pour as many white milk as you want in the jug. Step 3: Microwaving. Now, take your jug of milk and put it in the microwave for one minute. Step 4: Adding Chocolate. When the microwave is done, take the jug of milk out. Now, open your bottle of Hershey's Chocolate syrup and pour as much as many syrup as you want into the milk. Step 5: Stir, and Enjoy!. Now, we're almost done. Stir the chocolate milk with your spoon, and enjoy the chocolatyness of your delicios chocolate milk! Well, I hope you enjoyed this quick instructable on how to make chocolate milk! Ummm... delicious!", "images_list": ["how-to-make-homemade-chocolate-milk_0", "how-to-make-homemade-chocolate-milk_2", "how-to-make-homemade-chocolate-milk_3", "how-to-make-homemade-chocolate-milk_4"]} {"id": "RECIPE_2160", "question": "How do you prepare the milk for homemade chocolate milk?", "provenance": [41383], "ground_truth": "To prepare the milk for homemade chocolate milk, take your jug and pour as much white milk as you want into it.", "images_list": ["how-to-make-homemade-chocolate-milk_2"]} {"id": "RECIPE_2161", "question": "What is the process to create delicious graveyard squares that are perfect for Halloween?", "provenance": [41384], "ground_truth": "Introduction: Graveyard Squares. Halloween time has rolled around. I\u2019ve never been prepared enough to make a Halloween recipe, but I\u2019ve finally pulled my self and my ingredients together in time to make a spooky treat. And by spooky, I mean really cute! Look at that bright green grass with cheerfully tawny gravestones. Adorable.All these Graveyard squares need are some hands sticking out of the ground and some vultures or crows circling above. But while these Halloween touches might give them the spook they need, I really like them as the adorable graveyard scene they are. Step 1: Ingredients. Gather your ingredients:1 \u00bd cups graham cracker crumbs\u00bd cup unsalted butter, melted1 cup semi-sweet chocolate chips\u00be cup chopped nuts (walnut or pecan)\u00bd cup butterscotch chips\u00bd cup white chocolate chips2 cups large flaked coconut1 can (14 ounces or 396 grams) sweetened condensed milkAbout 1/8 teaspoon green food colouring (a bit more or less depending on the brand you\u2019re using)12 oval-shaped arrowroot cookies Step 2: Layer the Graham Crackers and Chips. Preheat oven to 350\u02daF (175\u02daC). Line the bottom and sides of a 9x13-inch cake pan with parchment paper.Mix the graham cracker crumbs and melted butter together in a medium bowl. Spread the mixture in the cake pan and pack down firmly.Sprinkle the various chips and nut pieces over the graham cracker crust. Step 3: Top and Bake. In a medium bowl, gently mix together the coconut, condensed milk and green food colouring. Carefully spread the mixture over the chips and nuts (some of the under layer will peak through).Bake in the oven for 25 minutes so that the coconut gets a bit crispy and browned. When they come out of the oven, stick the arrowroot cookies into the squares so that they look like tombstones. Place on a wire rack and cool completely before lifting out of the pan, cutting and serving.", "images_list": ["graveyard-squares_0", "graveyard-squares_1", "graveyard-squares_2", "graveyard-squares_3"]} {"id": "RECIPE_2162", "question": "In the 'Graveyard Squares' recipe, which ingredients are combined in a medium bowl before being spread over the layer of chips and nuts?", "provenance": [41384], "ground_truth": "In the 'Graveyard Squares' recipe, the ingredients combined in a medium bowl before spreading them over the layer of chips and nuts are coconut, condensed milk, and green food coloring.", "images_list": ["graveyard-squares_3"]} {"id": "RECIPE_2163", "question": "What\u2019s the best way to create a refreshing tropical slush at home?", "provenance": [41385], "ground_truth": "Introduction: How to Make a Tropical Slush. 1. I use slushy magic- you can buy one at wal-mart, or cvs (any store near by)\n2. First start off by freezing the cubes in the freezer. (this may take up to 1-2 hours)\n3. Then once the cubes are frozen, place them in the cup/shaker.\n4. Pour in your ingredients...\n\u00a0 \u00a0 \u00a0For me, I made a tropical slush using...\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Orange Juice (5 ounces)\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 7-up (5 ounces)\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Grenadine (pour a good amount in)\n5. Once the ingredients are all in the cup, screw on the lid\n6. Shake the cup while holding down the whole on the lid in a fast forward-back motion for 3-4 minutes until the ingredients turn to ice.\n7. Occasionally lift your finger up from the whole to let out the carbonation of the soda and make sure it wont explode.\n8. Pour the slushy into a cup and enjoy!", "images_list": ["how-to-make-a-tropical-slush_0"]} {"id": "RECIPE_2164", "question": "What ingredients should be poured into the cup when making a Tropical Slush after freezing the cubes?", "provenance": [41385], "ground_truth": "To make a Tropical Slush, after freezing the cubes, you should pour in 5 ounces of Orange Juice, 5 ounces of 7-up, and a good amount of Grenadine.", "images_list": ["how-to-make-a-tropical-slush_0"]} {"id": "RECIPE_2165", "question": "How much apple juice should I add to the blender when making 'smoothies-1'?", "provenance": [41386], "ground_truth": "When making 'smoothies-1,' you should add 2 cups of apple juice to the blender.", "images_list": ["smoothies-1_3"]} {"id": "RECIPE_2166", "question": "How can I prepare delicious quinoa burgers that cater to gluten-free and low FODMAP diets?", "provenance": [41388], "ground_truth": "Introduction: Quinoa Burgers. Suitable for gluten free, lactose free, low FODMAP diet.\n(makes 8-10)\n150g Quinoa, prepared according to packet\n1 courgette, grated\n2 eggs (beaten)\n100g crumbled feta\nBunch of coriander, chopped\n50g pumkin seeds\n50g sunflower seeds\n1tsp cumin seeds\n1/2 tsp tamari (or soy sauce if you are OK with gluten)\n50g oats\n50g spelt flour\njuice of 1/2 lemon\n3-4 tbsp oil for shallow frying\n1. Begin by draining or squeezing liquid out of the courgette. Do this either in your hands, of place courgette in a seive, with a bowl on top weighted down with a can for 30 mins.\n2. In a heavy based pan, toast the seeds on a low heat for 5-10 minutes. Turn off the heat if they beging to pop. Transfer to a bowl and pour 1/2tsp soy sauce onto warm seeds. Stir to mix\n3. In a large bowl, mix quinoa, coriander, courgette, 2 eggs and lemon juice. Add the seeds and the crumbled feta.\n4. Now add the oats and flour a little at a time. You may need more or less than the amount stated depending on how liquid your mixture is. Keep adding until you can form the mix into a ball that will hold its shape.\n5. Form the mixture into round patties - each one should be around 2 Tbsp of the mixture. Meanwhile, heat the oil (I used olive oil) in a large pan.\n6. When the oil is hot, put 4-5 patties into the pan to cook over a low-medium heat. After 5 minutes, when it is golden brown on one side, flip over and cook on the other side\n7. Remove patties from the pan onto a piece of kitchen roll to remove excess oil.\nSee http://fodmapforfoodies.blogspot.co.uk/ for more vegetarian, gluten-free, lactose free, low FODMAP recipes", "images_list": ["quinoa-burgers_0"]} {"id": "RECIPE_2167", "question": "What are the essential steps to prepare a delicious espresso coffee at home?", "provenance": [41389], "ground_truth": "Introduction: Espresso Coffee. Tired of spending $3 every morning for your espresso coffee half decaf, low fat, extra foam latte? I was, although I was in between machines as my 10 year old espresso machine died and it took me a while to figure out my upgrade path. My wife speculates that I did about 12 hours of research into finding the perfect espresso machine to buy. I also spent a couple of months testing out the various morning coffee locations and was getting embarrassed by what was coming out of my mouth when I ordered what I thought was a simple drink, but was hard work spitting out without any caffeine.I'll walk you through the basics of espresso coffee and my personal favorite espresso+steamed milk variation, the latte. I will share my hard earned research and tell you the best espresso machine to buy and how I came to that conclusion. Why make your own espresso?For me the main reason was that I couldn't order exactly what I wanted. I needed more control over the amount of caffeine and the espresso to milk/foam ratio.The experience and benefits of making something yourself, no matter how small or trivial, is also something I crave. Starting off the day crafting my drink of choice makes my day that much better.So let's get started. Step 1: Espresso Machines. Before getting started on your path to espresso perfection, you're going to need to decide what kind of espresso machine you want to buy. How much should you spend?Let's do the math. My wife and I typically have one latte a day, so at $3, that's $2,190 a year. I expect a quality espresso machine to last at least 10 years and probably more if it's properly maintained. I probably would have spent up to $2-3k if I thought the machine was worth it. I ended up spending about $1,200 for the espresso machine and grinder.There are too many espresso machines to choose from and it's hard to figure out which is the best one. I stayed away from the pod only machines, since I wanted to have control over where I bought my coffee and what kind of coffee I wanted to use. For example the Nespresso machines don't have an option to buy a half decaf pod and each pod costs $.50. Most of these machines won't do much for steaming milk either. I don't like twist off beer caps or screw-off wine caps, so where's the art is throwing in a pod and pressing a button. Not for me thanks.The best espresso machine for your moneyThrough my hours of research on forums, reviews, in store investigations, this is what I bought. RANCILIO SILVIA w/ COMPUTER TEMP (PID)The Silvia is a great machine and the most popular. It's in the ~$600 price range without a temp. control modification. The temperature control is an custom modification to control the temperature of the water. Without the temp. control, the boiler can fluctuate ~40 degrees. You typically need to spend $2000+ for temperature control in an espresso machine, but you can get the Sylvia for less than half of that . You can also buy kits to do this yourself and there are a number of instructions on how to do this, just google Silvia PID.Now you'll need a grinderI thought I could get away without buying a grinder, but I was wrong, very wrong. You'll need a burr grinder that you can adjust to match your coffee beans. I'll explain this more in the next step, but trust me, don't skimp on the grinder or you'll never be happy with your results. Step 2: Pulling Shots. So you've got the gear, let's get started.Turn your machine on and let it warm upThe better the machine, the longer it takes to warm up. Make sure the handle is attached to the unit while it's warming up. You want all the brass to be nice and warm. The Silvia takes about 20 minutes to warm up. Also remember to make sure there is some water in the steam wand by turning it on and letting water run through it. You don't want heating components to be dry as they will get damaged over time. The Silvia can make hot water using the steam wand, so you just turn on the middle switch to run a little water through it. I also use the hot water to heat up my mugs before pulling the shots.Load up your espresso handle with coffeeLevel off any excess coffee before we get to tamping. Here's another item you'll need, a nice tamper. This is what you use to compress the coffee in the espresso handle basket. The Silvia uses a 58mm size tamper. When tamping, use about 30lbs of pressure. If you need a sense of how much pressure that is, try using a bathroom scale and pushing against it. Tap the sides to get any air bubbles out and then finish with a light twisting off motion.Insert espresso handle and start pullingMake sure the handle is properly locked into your machine before hitting any buttons. This is the area you'll need to work on the most. It is supposed to take around 25-30 seconds to pull one ounce of espresso from start to finish. If it comes out too fast, you need a finer grind. If it's too slow, you may need a coarser grind or you may be tamping too hard. If you don't have a good coffee grinder, you may not be able to get the right grind for your machine. Different types of coffees will need different grind settings.Before pulling, you also want to know the temperature of the water. Again, some coffees do better with different temperatures and even 1-2 degrees can make a difference. I'm using 219 degrees right now. You'll just need to experiment and if your machine does not have a temperature control, you can probably find somebody who has 'temp. surfed' it enough to know how to get the appropriate temp. With the Sylvia, you can run the espresso switch, water will come out, way about minute and it will be around 200 degrees. My advice, get a PID unit. Step 3: Milk Frothing. If you like cappuccinos and lattes, spend the money and get a quality espresso machine or you won't be satisfied. The Silvia has great steam power and the power to make microfoam. Microfoam just means that the foam has tiny bubbles and it gives it a smooth texture. The only coffee shop that I know of that does microfoam really well, is Peet's coffee.Frothing basicsStart by putting your stainless steel frothing pitcher in the freezer. The colder your milk, the longer you can work with it to get nice foam. Don't use a pitcher larger than 20oz. and don't fill it more than half way. Bleed the steam wand of any water by turning it on and letting the water go out until all you have is steam. Place the pitcher of milk at a slight angle and insert the wand just under the surface. When you turn the steam on, turn it on until you stop hearing any really loud whining. The surf the tip just at the top of the milk. You want to get some air into the milk without creating large bubbles. You can hear the air getting sucked in as you do it. If there are huge bubbles, lower the tip into the milk.When the temperature is at 100 degrees sink the tip into milk and get it swirling. This creates finer bubbles with the air that you already got into the milk and is the path to microfoam. Microfoam is not easy and has a lot of subtleties that you'll need to work out by trial and error. I have just ordered a thicker gauge frothing pitcher to try out. I'll follow up if it helps.Clean the steam wand!After you are done frothing, wipe the wand with a wet rag or sponge. If you leave the milk on there, it's a real pain to get off later.Here's a short video to help with the sound and tip placement.", "images_list": ["espresso-coffee_0", "espresso-coffee_1", "espresso-coffee_2", "espresso-coffee_3"]} {"id": "RECIPE_2168", "question": "What is the best way to prepare delicious cinnamon roll-muffins that everyone will love?", "provenance": [41390], "ground_truth": "Introduction: Cinnamon Roll-Muffins. These cinnamon rolls are baked in muffin tray thus the kids call them cinnamon roll-muffins lol They are best served warm. Step 1: Dough and Filling. For dough:1/4 cup (4 tbsp) watera dash of salt1/4 cup (4 tbsp) white sugar1 (.25 ounce or 1 tbsp) package instant yeastraisins as needed3 1/4 cups all-purpose flour1/4 cup (4 tbsp) margarine, softened3/4 cup milk1 eggFor spread: 3-4 tbsp of sugar 2-3 tbsp of softened margarine 1 tablespoon ground cinnamon - Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. - In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. - Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine. Step 2: Method. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C), bake rolls for 20 minutes, or until browned.Remove from muffin cups to cool. Serve warm and enjoy :)", "images_list": ["cinnamon-roll-muffins_0", "cinnamon-roll-muffins_1", "cinnamon-roll-muffins_2"]} {"id": "RECIPE_2169", "question": "In the recipe for 'Cinnamon Roll-Muffins,' what steps should be taken after rolling out the dough into a rectangle and spreading it with the margarine/sugar mixture?", "provenance": [41390], "ground_truth": "After rolling out the dough into a rectangle and spreading it with the margarine/sugar mixture, you should sprinkle it with raisins, roll it up, pinch the seam to seal, cut it into 12 equal size rolls, and place the cut side up in 12 lightly greased muffin cups.", "images_list": ["cinnamon-roll-muffins_2"]} {"id": "RECIPE_2170", "question": "In the recipe for 'Potato and Cabbage Fry,' what are the steps to fry the potatoes and cabbage before adding the spices?", "provenance": [41391], "ground_truth": "In the recipe for 'Potato and Cabbage Fry,' you first fry the potatoes for 2 minutes. Then, you add the cabbage along with 1.5 spoon salt and fry everything for 7 minutes.", "images_list": ["potato-and-cabbage-fry_5"]} {"id": "RECIPE_2171", "question": "What\u2019s the best way to prepare walnut beet butter for a delicious spread?", "provenance": [41392], "ground_truth": "Introduction: Walnut Beet Butter. Because I still had leftover beets, I needed to invent several new recipes with them. So, I thought, I invented this lovely recipe. Can you guess the ingredients? Two of them are RAW!!! The 2 raw one\u2019s are very healthy too! Step 1: Gather Your Ingredients!. 2 cups (240 gr) of raw shelled walnut halves1 teaspoon sherry vanilla extract or normal vanilla 1 teaspoon ground cinnamon 3 pitted large soft dates 2 teaspoons unsweetened soy milk 1 cup (160 gr) peeled fresh beetroot, cut up into bite-sized chunks & measured this way/ My beetroot was home-grown Summer beet, called Bolivar!They are mild in beet flavor, no earthy taste! That is what you want! If you use the other type of beets, your beet flavor will come through much more & we don\u2019t want that!!! Step 2: Make the Butter!. Place your walnuts, vanilla, cinnamon, dates & soy milk into your Vitamix container. Place fitted lid & tamper in. Turn your machine on & turn gradually from 1 to 10 & turn onto high too. Push ingredients into the running blades for about 15-30 seconds. Stop your machine from time to time, to scrape the sides! You will get lovely warmed up walnut butter. Taste. You will taste the lovely walnuts & the cinnamon with a hint of sweetness. Now, add beet chunks. Place fitted lid & tamper back on. Blitz onto high-speed & full power for about 15-30 seconds, stopping your machine from time to time, to scrape the sides. Your walnut beet butter will be pinkish-purple. Taste on last time. I tasted the walnut, then the cinnamon & a hint of beets. Put into lovely jam pots & let it rest in the fridge. Keep it there too.How to use?Smear it on a lovely home-made bread slice, like pictures above.Spread it on a slice of cake.Eat it with a lovely spoon straight from there jar.Stir it through some vegan yoghurt. Smear it on pancakes.Top it on vegan ice-cream or stir it through vegan banana ice-cream,\u2026yum!You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/09/07/walnut-butter-with-a-secret-healthy-ingredient/", "images_list": ["walnut-beet-butter_0", "walnut-beet-butter_2"]} {"id": "RECIPE_2172", "question": "What ingredients should I blend in the Vitamix for the walnut-beet-butter, and how can I achieve the right consistency while blending?", "provenance": [41392], "ground_truth": "To make walnut-beet-butter, you should blend walnuts, vanilla, cinnamon, dates, and soy milk in your Vitamix. To achieve the right consistency, turn on the machine, gradually increase the speed from 1 to 10, then to high, pushing the ingredients into the running blades for about 15-30 seconds while stopping to scrape the sides as needed.", "images_list": ["walnut-beet-butter_2"]} {"id": "RECIPE_2173", "question": "What is the process for creating vibrant rainbow jello shooters that are perfect for a party?", "provenance": [41393], "ground_truth": "Introduction: Rainbow Jello Shooters. Rainbow Road... the headache inducing track of the Mario Kart series!Now, in drink form! I promise this drink won't give you headaches... the hangover might, but the drinks won't! Ingredients:For one layer of jello:1 cup hot water1 packet of jello mix1 ounce rum1 ounce vodka1 ounce red sour puss1 ounce banana liqueur1/4 cup cold water 1 tbsp condensed milkRecipe:Stir 1 cup boiling water into jelly powder. Stir until completely dissolved. Add 1 ounce vodka, 1 ounce rum, 1 ounce red sour puss, and 1 ounce banana liquor. Stir in 1/4 cup of cold water. Once the mixture has cooled, stir in 1 ounce of condensed milk. Pour mixture into glassware and put in the fridge or freezer for it to set. The Jello does not have to be completely set before pouring the next layer on to it. Just enough to (slowly and carefully) put the next layer on without the jello's mixing together. Repeat all the steps for as many jello layers as you would like :) Remember for the yellow and orange layers leave out the red sour puss (it will affect the color) and double up on the banana. Quick set method: add ice cubes to help the mixture cool faster For stronger Jello Shooters: 1 cup hot water, mixture,and 1 cup booze.Non Alcoholic Version:Ingredients:For one layer of jello:1 cup hot water1 packet of jello mix2/3 cup cold water 1 tbsp condensed milkRecipe: Stir 1 cup Boiling water into jelly powder. Stir until completely dissolved. Add in 2/3 cup of cold water. Once the mixture has cooled, add 1 ounce of condensed milk. Pour mixture into glassware and put in the fridge or freezer for it to set. Jello does not have to be completely set before pouring the next layer on to it. Repeat all the steps for as many jello layers as you would like :) Quick set method: add ice cubes to help the mixture cool fasterStacey Roy aka The Nerdy BartenderQuestions? Tweet me! @TheStaceyRoy", "images_list": ["rainbow-jello-shooters_0"]} {"id": "RECIPE_2174", "question": "In making 'Rainbow Jello Shooters,' what do you need to add to the jello mixture after it has cooled, before pouring it into glassware?", "provenance": [41393], "ground_truth": "In making 'Rainbow Jello Shooters,' after the jello mixture has cooled, you need to stir in 1 ounce of condensed milk before pouring it into glassware.", "images_list": ["rainbow-jello-shooters_0"]} {"id": "RECIPE_2175", "question": "What is the best way to prepare a delicious and healthy ryebread from scratch?", "provenance": [41394], "ground_truth": "Introduction: Ryebread. This is an instructable about the very dark, robust type of ryebread that is very popular here in Denmark.\nIt is a healthy alternative to white bread, containing lots of fibres, and being more dense and compact, which saves space in the lunchbox.\nWe here in Denmark traditionally have rather fat and unhealthy foods, but one thing we do have, which is suitable for the modern way of living healthy, is this ryebread.\nI did however find, when I\u00a0went to Seattle last year, that at least most Americans do not know about this high-fiber type of bread.\nInstructables.com, which seems to have mostly american users, with a strong focus on health, seemed like a perfect place to introduce it.\nI have been eating this type of bread my whole life, and therefore I'm used to it, so this is also a test to see if anyone who is not used to it, will actually find it tasty.\nThis instructable will be a recipe for a very basic type of ryebread.\nIt will be of a somewhat simple, somewhat quick-to-do, somewhat healthy, and somewhat tasty type.\nThe reason for this is that you can tweak and change the recipe in a thousand ways, and I am hoping that some of you will come to like it, and experiment with it, until you find the combination YOU\u00a0like the best. I\u00a0will have a list of possible extra ingredients and combinations at the end of the instructable. Step 1: Ingredients and Tools. For this basic recipe we will be using the following ingredients:\n- 3/4Liters/0.2Gallons Water- 35g/1.3oz Yeast- 225g/8oz Rye Grains. chopped / broken- 225g/8oz Wheat Grains. whole / cracked- 75g/2.6oz Syrup, dark*- 35g/1.3oz Salt- 450g/16oz Rye Flour, coarse- 225g/8oz Wheat flour\n* Normal sugar can be used as a substitute.\nNote: I'll be using wheat bran, as I forgot wheat grains, whoops... :(\nWe will also be using these tools:\n- Big Bowl for mixing\n- Something to stir with\n- Forms for the bread*\n- Scale\n- Measuring Cup\n* For a good form, use one for wheat bread, or a ceramic casserole, whatever you like.\nJust remember to grease it if it does not have anti-stick-coating.\nI used 2 forms, but the breads came out too small, so this recipe is for 1 bread. Step 2: Yeast in Water. Dissolve the yeast in hand-warm water.\nSurely part of baking 101, but I will just note it anyway.\nIf the water is too cold or warm to yeast will die, and the bread won't rise, giving a rock-hard result.\nSo feel the water with your hand or wrist. It has to be comfortably warm, not too cold for a bath, but not as hot as you probably like it when taking a bath ;) Step 3: Mix It All In. Just add in the rest of the ingredients, but do not start with the salt.\nThe salt might inhibit or kill some of the yeast, if mixed in too early.\nAfter mixing the ingredients, check if the thickness of the dough is as it should be.\nA\u00a0nice way to test it is to place the spoon upright in the middle of the dough. If it tilts slowly, its perfect.\nAdjust the dough with a little rye flour or a little water. Step 4: Rising. Put the dough in the form(s). Remember to grease them if they do are not coated with teflon or the alike.\nSoak and wring a towel so that it is just damp. Cover the form(s) with it, and leave for 12 hours. Step 5: Baking. Preheat your oven to 170C/338F.\nPlace the bread in the lower half of the oven, and bake for 1:15 hours.\nTo get the bread out of the form, either use a butterknife, or turn the form upside down, and let cool a bit. Then shake the form until the bread lets go.\nIf the bread is not crusty on the sides, place it without the forms in the oven for 10-15 minutes.\nLeave the bread to rest for 6-12 hours (Actually, it's hard to slice until it's a day old).\nIf the crust is too hard, cover it with a damp towel, otherwise, cover it with a dry one.\nThat's it, now you have some healthy grainy bread. Hope you like it! Step 6: Variants. Here is the fun part. You can add all kinds of extra ingredients, or replace some of those already in the bread, with alternatives.\nFor extra texture:\nSeeds:\n\u00a0\u00a0\u00a0 Sunflower seeds\n\u00a0\u00a0\u00a0 Pumpkin seeds\n\u00a0\u00a0\u00a0 Linseed\n\u00a0\u00a0\u00a0 Sesame seeds\nNuts:\n\u00a0\u00a0\u00a0 Chopped Hazelnuts\n\u00a0\u00a0\u00a0 Chopped Almonds\nOther:\n\u00a0\u00a0\u00a0 Oatmeal\nStudies have shown that the oils from seeds are only partly digested, so they \"don't count as much\" as oil from nuts.\nFor different taste and consistency:\n\u00a0\u00a0\u00a0 Replacing wheat flour with coarse wheat flour\n\u00a0\u00a0\u00a0 Using only rye flour\n\u00a0\u00a0\u00a0 Replace the wheat flour with brans, or just add brans to the mix\n\u00a0\u00a0\u00a0 Using beer or milk instead of the water\n\u00a0\u00a0\u00a0 Add yoghurt\n\u00a0\u00a0\u00a0 Add grated carrots\n\u00a0\u00a0\u00a0 Replace yeast with sourdough\n\u00a0\u00a0\u00a0 \nActually, \"REAL\" ryebread is made by using only rye flour (replacing the wheat flour with same amount of rye flour), and is made on sourdough, not yeast!\nAlso, for a super healthy, super dark, super grainy superbread, add the 4 types of seeds, replace the wheat flour with different brans, and replace the syrup with artificial sweetener.\nFor a more \"light\" kind of bread, use 50/50 rye and wheat flour, add carrots, 1\u00bd cups of mixed seeds, and a small cup of chopped nuts.\nI usually just mix in the extra ingredients \"on the feel\", but if there is something you would like to try and you would like some concrete guidelines, let me know in the comments.\nThen I'll find and translate a recipe with the ingredients you would like.\nEnjoy!", "images_list": []} {"id": "RECIPE_2176", "question": "How should the yeast be dissolved in water when making 'ryebread' and why is the temperature of the water important?", "provenance": [41394], "ground_truth": "When making 'ryebread,' the yeast should be dissolved in hand-warm water. The temperature is important because if the water is too cold or too hot, the yeast will die, resulting in bread that doesn't rise and is rock-hard.", "images_list": []} {"id": "RECIPE_2177", "question": "What is the delightful process for creating sweet potato ravioli paired with a tantalizing coconut curry sauce?", "provenance": [41395], "ground_truth": "Introduction: Sweet Potato Ravioli With Coconut Curry Sauce. This instructable shows you how to create your own ravioli by using won ton wrappers crimping them with a cookie cutter. \u00a0This technique can be done for any flavor of ravioli with your favorite sauce, but here's a flavor combo I dreamed up while thinking of the pasta contest.\nThe combo is great, the sweet potato is\u00a0complemented\u00a0at first by the sweet of the sauce, which is followed by a lovely fragrant curry and spice.\nThis Recipe is also Vegan. \u00a0I am not Vegan or Vegetarian, but believe me, you don't miss the meat or cheese here, as the sweet potato and the curry take center stage. Step 1: Ingredients. For the Ravioli:\nWon Ton Wrappers, buy the thickest ones you can find. \u00a0I got mine at the asian grocery store\nTrader Joe's Roasted Mashed Sweet Potato\nNote, these cooking amounts are approximate, this is where you can just use your eye and keep tasting to create a sauce that is sweet and spicy to your taste.\nFor the Sauce:\n2/3 C Coconut Milk\n1 TB Curry\nA few Shakes of Red Pepper Flakes\n1 TSP Soy Sauce\n1 TSP Black Vinegar\nA few shakes of Garlic Salt\nPepper to taste\n2 TB Brown Sugar\n1 TSP Sesame Seed Oil\n3 TB Corn Starch\nWater Step 2: Start Making the Ravioli. Lay out some won ton skins\nNuke 2 of the sweet potato \"pucks\" at a time for about 20 seconds\nPut half of a puck worth of sweet potato on the skin and use your fingers to put some warm water around it.\nSeal the second wonton skin on top.\nNow if you're not into cute ravioli, you can stop here, this makes a fine ravioli, but I wanted to go a step further and make Hello Kitty ravioli, so if you're into cute, go to the next step. Step 3: Make the Ravioli Cute. Using a cookie cutter, cut out the shape. \u00a0This also helps seal the edges.\nWhen you're done cutting you can use your fingers to squeeze the edges sealed even better, before laying it on a tray to rest. Step 4: Cooking the Sauce and Ravioli. Start a pot of boiling water on your back burner.\nOn the front burner combine the following:\n2/3 C Coconut Milk\n1 TB Curry\nA few Shakes of Red Pepper Flakes\n1 TSP Soy Sauce\n1 TSP Black Vinegar\nA few shakes of Garlic Salt\nPepper to taste\n2 TB Brown Sugar\n1 TSP Sesame Seed Oil\nNext combine in a measuring cup\n3 TB Corn Starch\nWater\nWhile the sauce heats up, and you have your corn starch mixture fully mixed, slowly pour it into the sauce, while stirring. \u00a0The heat and the cornstarch will quickly thicken. You won't need that entire amount of 3TB of cornstarch necessarily, so stop when you get a thick enough sauce to your taste. \u00a0If you over add, you can add in some more coconut milk to thin it out a bit. \u00a0I did that and then added in another shake of garlic salt to take the sweetness down a notch.\nWhen your sauce is done you can turn off the heat and start cooking your ravioli.\nUsing a slotted spoon, gently put your ravioli into the boiling water. \u00a0Do a maximum of 6 in a pot, but make sure to put in one, and gently stir, and then add the next one, so they don't all stick together, or to the bottom of the pot. \u00a0Cook for 3 minutes. \u00a0The reason for the max of 6 is that your ravioli will slow the boil down. \u00a0Since they cook so quickly it's no big deal to do several batches.\nOnce they're done, use a slotted spoon to gently remove them and drain out the water. Step 5: Plate and Enjoy!. I like to put a base of sauce on my plate, put about 3 ravioli and then put sauce on top.\nThis is an incredibly flavorful sauce, so you do not want to put on too much or it will overwhelm the ravioli.\nChef's notes: While you could actually fit a frozen sweet potato puck into a circular ravioli if you are not going to use a cookie cutter, I don't recommend it. \u00a0I tried that first and the amount of sweet potato was not in a good ratio to that of the pasta and the sauce. \u00a0It certainly is easier, but for me, it was too much sweet potato.\nEnjoy your Hello Kitty Shaped Sweet Potato Ravioli with Coconut Curry Sauce!", "images_list": ["sweet-potato-ravioli-with-coconut-curry-sauce_0", "sweet-potato-ravioli-with-coconut-curry-sauce_1", "sweet-potato-ravioli-with-coconut-curry-sauce_2", "sweet-potato-ravioli-with-coconut-curry-sauce_3", "sweet-potato-ravioli-with-coconut-curry-sauce_4", "sweet-potato-ravioli-with-coconut-curry-sauce_5"]} {"id": "RECIPE_2178", "question": "What is the overall process to create a delightful Irish Soda Bread from scratch?", "provenance": [41396], "ground_truth": "Introduction: Irish Soda Bread. The following is a recipe for a delicious snack known as Irish Soda Bread. It requires very simple ingredients that are easy to find as well as an easy baking process. The following steps will show you the ingredients and the steps. Step 1: Ingredients. The following is a list of ingredients with their measurements:\n- 4 cups all-purpose flour\n- 4 tablespoons white sugar\n- 1 teaspoon baking soda\n- 1 tablespoon baking powder\n- 1/2 teaspoon salt\n- 1/2 cup margarine (softened)\n- 1 cup buttermilk\n- 1 egg\n- 1/4 cup butter (melted)\n- 1/4 cup buttermilk Step 2: Baking Process. Step 1: Lightly grease a large baking sheet.\nStep 2: Preheat the oven to 375 degrees F\nStep 3: In a big enough bowl, mix the flour, sugar, baking soda, baking powder, salt and margarine.\nStep 4: Stir 1 cup of buttermilk and egg into the bowl. (This should result in a dough substance.)\nStep 5: Place the dough on a floured and \"message\" it gently.\nStep 6: Shape the dough to make it round and place it on the baking sheet.\nStep 7: In a smaller bowl, mix the 1/4 cup buttermilk and 1/4 cup melt butter and brush the mixture onto the dough.\nStep 8: Cut an \"X\" into the top of the dough to allow the middle to cook better.\nStep 9: Place the dough into the oven and bake for 45 to 50 minutes (or until a toothpick can be inserted and taken out cleanly).\nOptional Step: While baking, you may continue with the brushing on of the butter milk and butter mixture every 10 to 15 minutes. Step 3: Finish. When you have taken the bread out of the oven test it with a toothpick to ensure that it has cook all the way through. Place it on a plate and dig in!", "images_list": ["irish-soda-bread-1_0", "irish-soda-bread-1_2", "irish-soda-bread-1_3"]} {"id": "RECIPE_2179", "question": "After mixing the ingredients for 'Irish Soda Bread,' how should the dough be treated, and what is the purpose of cutting an 'X' into the top?", "provenance": [41396], "ground_truth": "After mixing the ingredients for 'Irish Soda Bread,' the dough should be placed on a floured surface and gently 'messaged.' Cutting an 'X' into the top of the dough allows the middle to cook better.", "images_list": ["irish-soda-bread-1_2"]} {"id": "RECIPE_2180", "question": "What should I do to the plate to ensure the Elephant Ears don't stick when preparing them in the microwave?", "provenance": [41397], "ground_truth": "To ensure the Elephant Ears don't stick, you should lightly spray cooking spray on the entire plate before placing the tortilla strips on it.", "images_list": ["how-to-make-elephant-ears-in-a-microwave_3"]} {"id": "RECIPE_2181", "question": "What\u2019s the best way to prepare delicious pizza bread using leftover spaghetti sauce?", "provenance": [41399], "ground_truth": "Introduction: Pizza Bread. This is a recipe my husband and I cooked up when we needed something to do with our leftover spaghetti sauce. So this is really spagetti, pizza bread, but just Pizza Bread\u00a0has a nice ring to it. \u00a0(I like a nice cup of cool milk to go along with it,\u00a0especially\u00a0if I have a matching cup and plate set.) Step 1: Supplies. This recipe is really simple and you can just use your leftover spaghetti sauce. \u00a0This time we made the sauce special. Supplies: Spaghetti sauce Ground Turkey or Beef (we cooked up a pound and a quarter since that is how it came, but only used half.) Cheese Bread (we made italian seasoning bread in our bread maker) Garlic Salt (not shown; for seasoning the meat) Oil (for the pan to cook ground turkey) Utensils: Frying Pan Baking Sheet Wooden Spoon Cheese Grater Plates and forks for eating Step 2: Cook Your Meat, Shred Your Cheese. You will need to preheat the oven to about 300 degrees. Do this whenever, depending on how long it takes to heat up. We have a gas stove and it seems to get pretty hot pretty quick. Put oil in the frying pan and fry up your ground turkey. Once the meat is completely cooked, (we drain the excess water from the cooked ground turkey and added in garlic salt to the cooked meat before adding the sauce) add in the sauce and cook until the sauce is hot. While doing this, shred the cheese (or cut it up if you would like to just put on slices, I feel shredded melts better) and cut up the bread (if this isn't already done). Step 3: Prepare Your \"Pizzas\". Lay the slices on the pan and put the sauce/meat on them. Sprinkle on your cheese and put it in the oven. Cook them until the cheese is melted and the bread is getting toasty. We cooked them for about 7 to 8 minutes. Step 4: Enjoy. Pull them out of the oven and put them on plates. (Turn off your oven when you are done and use hot pads to get the pan out.) You will probably need a spatula, because they may stick to the pan. Eat! You're done! They are really simple and nice things to eat when you just need something quick and easy, especially if you had spaghetti the night before :) I would say it makes about enough for four or five if you use a whole bottle of sauce. Fini", "images_list": ["pizza-bread_0", "pizza-bread_1", "pizza-bread_2", "pizza-bread_3", "pizza-bread_4"]} {"id": "RECIPE_2182", "question": "In the recipe for 'Pizza Bread,' what should you do after cooking the ground turkey and adding the spaghetti sauce?", "provenance": [41399], "ground_truth": "After cooking the ground turkey and adding the spaghetti sauce, you should cook the mixture until the sauce is hot.", "images_list": ["pizza-bread_2"]} {"id": "RECIPE_2183", "question": "What are the steps to create delicious sweet squash pancakes that are both flour-free and paleo-friendly?", "provenance": [41400], "ground_truth": "Introduction: Sweet Squash Pancakes ~ Paleo Friendly (No Flour). Remember for the full story pop over to The Creative Fitness Channel where we have all the fun stuff, diet tips and recipes! So, I've been experimenting with new recipes and fruits and veggies, it's been an eye-opener! I'd seen so many recipes for Paleo pancakes including coconut and almond flour, but in the whole foods by me the smallest bag of flour is \u00a34.00!Now, whilst it may make some delicious pancakes, I for one just can't afford that, nor do I actually like coconut. I love the lifestyle of paleo but I hate the price tag.Gather the ingredients for your Sweet Squash Pancakes:1/2 cup of Butternut Squash (around 1/4th of a squash)2 Eggs1 Banana1 TBS of almond/hazel/walnutsCinamon/spices of your choice (optional) To start, remove the seeds, rinse off the pulp and dry over night. Crush with the nut of your choice in a blender until a fine powder comes from them. Step 1: To Start!. To start, remove the seeds, rinse off the pulp and dry over night.Crush with the nut of your choice in a blender until a fine powder comes from them.Add in your butternut squash and banana and honey to the blender, pulse until smooth. Step 2: Add Egg Last. now, you're adding your egg last, as you don't want beat them too much as they're toughen and your pancakes will be rubbery! So, add the eggs to the smooth batter and mix by hand,until a thick batter has formed. Step 3: To Cook!. (Not the best picture) Sorry!Heat your pan to medium-low and put a few tablespoons of batter into the frying pan.Spread out thinly with a plastic utensil until the pancake has firmed up. They take around 1 minute on each side as they're thicker then floured pancakes. It should look cooked, (matte in colour) flip over! This quantity of batter should make Five-Seven pancakes. Step 4: Enjoy!. Top with fruit; Blueberries, Raspberries, Strawberries, Bananas and accompany with a natural cream, how about a thick homemade greek yoghurt? Sweeten them up; with brown sugar or honey, spices or flavourings and natural fruit compotes and enjoy the beautifully naturally sweet pancakes.I put some 'mock' coco powder into the mix so mine were dark and gorgeous and I topped them with blueberries!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~1/2 cup of Butter Squash | Serves 2 | Low Fat ~ Low GI ~ Low Sugar ~ Paleo2 Eggs | 1 Banana | Per 3 pancakes: 190 calories 1 TBS of almond/hazel/walnuts | Cinamon/spices of your choice (optional) Great with Yoghurt ~ Fruit ~ Honey ~ or savoury with sausage bacon and mushrooms! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Paleo doesn't have to be about savoury food, however, if you're living on the lifestyle of the Paleo diet it seems pointless to eat sweet foods as it fuels your bodies need for 'unnatural foods'.I have had pancakes twice this week as I had to experiment with this recipe but for me being on a new plan is about finding the balance of food that works for me, experiment with new flavours and breakfasts! Remember not all of my yummy recipes make it to the blog so always check out my Instagram for new updates!If you haven't already have a look at 'Paleo explained' my first week of Paleo Meals and my Paleo review too!*I am in no way affiliated with the PaleoDiet. I just like it :) Step 5: . ", "images_list": ["sweet-squash-pancakes-paleo-friendly-no-flour_0", "sweet-squash-pancakes-paleo-friendly-no-flour_1", "sweet-squash-pancakes-paleo-friendly-no-flour_2", "sweet-squash-pancakes-paleo-friendly-no-flour_3", "sweet-squash-pancakes-paleo-friendly-no-flour_4"]} {"id": "RECIPE_2184", "question": "In the recipe for 'Sweet Squash Pancakes ~ Paleo Friendly (No Flour),' what is the last ingredient added to the batter?", "provenance": [41400], "ground_truth": "In the recipe for 'Sweet Squash Pancakes ~ Paleo Friendly (No Flour),' the last ingredient added to the batter is the eggs.", "images_list": ["sweet-squash-pancakes-paleo-friendly-no-flour_2"]} {"id": "RECIPE_2185", "question": "What\u2019s the best way to velvet chicken to achieve that tender, restaurant-quality texture?", "provenance": [41401], "ground_truth": "Introduction: How to Velvet Chicken. \n The word \"velvet\" is a verb... sometimes. ;-) \u00a0It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant.\nIf you've been frustrated by less-than-stellar stir-fry results at home, simple\u00a0velveting will take your stir-fry from mundane to extraordinary. \u00a0Your family will swear it's take-out. ;-)\nHere's how it's done with chicken:Ingredients:\n\t\t1 lb boneless, skinless Chicken meat, cut into thin\u00a0strips\n\t\t2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar\n\t\t1 large egg white\n\t\t1 Tablespoon cornstarch\n\t\t1/4\u00a0teaspoon salt\n\t\t2 Tablespoons Canola or\u00a0Peanut Oil- divided\n\t\tWaterTools:\n\t\tMedium bowl\n\t\tWhisk\n\t\tColander\n\t\tlarge skillet\n\t\tSlotted spoon\n\t\t\u00a0Preparation:\nWhisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.\nAdd the sliced chicken and stir until coated.\nRefrigerate (marinate) 30 minutes. Drain in colander.\nAdd 1-2 inches of water plus 1 Tablespoon oil to the skillet. \u00a0Bring to a full boil over high heat. \u00a0\nReduce the heat to medium-low. \u00a0Immediately add chicken strips, individually, to the almost-boiling water. \u00a0Stir with slotted spoon so they don't stick together.\nOnce the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.\nAfter 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.\nPut the drained strips into bowl and cover with plastic wrap.\nThe chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry. \u00a0\nNeed a delicious Stir-fry recipe? \u00a0Try one of my favorites: Black Pepper-Garlic Chicken.\u00a0", "images_list": ["how-to-velvet-chicken_0"]} {"id": "RECIPE_2186", "question": "After mixing in the butter and sugar for the 'Edible Advent Calendar,' what should I do to prepare the dough?", "provenance": [41402], "ground_truth": "After mixing in the butter and sugar for the 'Edible Advent Calendar,' you should divide the dough into 7 portions based on how many colors you want to make. Then, wrap each portion with cling film and refrigerate for about 1-2 hours until the dough becomes hard.", "images_list": ["edible-advent-calender_4"]} {"id": "RECIPE_2187", "question": "What\u2019s the best way to whip up a delicious Ultimate Maltesers Milkshake at home?", "provenance": [41403], "ground_truth": "Introduction: Ultimate Maltesers Milkshake . ULTIMATE MALTESERS MILKSHAKEFOLLOW ME ON SOCIAL MEDIA! YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter: https://twitter.com/FactoryTreat Instagram: https://instagram.com/treat.factory/ Tumblr: http://treatfactory.tumblr.com/ Facebook: https://www.facebook.com/pages/Treat-... Website: http://www.thetreatfactory.com/ Step 1: PULSE & BLEND. 111g Maltesers 6 Scoops Vanilla Ice Cream 236ml Milk Add the maltesers to a blender and pulse to form fine crumbs. Add the milk and ice cream and blend until the mixture is homogeneous. Drip melted chocolate round the sides of your glass and add some crushed up maltesers at the bottom. Fill your glass with the milkshake and top with some more maltesers. Step 2: ENJOY. ", "images_list": ["ultimate-maltesers-milkshake_0", "ultimate-maltesers-milkshake_1", "ultimate-maltesers-milkshake_2"]} {"id": "RECIPE_2188", "question": "What ingredients are required to blend in Step 1 for making 'Ultimate Maltesers Milkshake,' and what is the method for preparing it?", "provenance": [41403], "ground_truth": "To make 'Ultimate Maltesers Milkshake,' the ingredients required to blend in Step 1 are 111g Maltesers, 6 Scoops Vanilla Ice Cream, and 236ml Milk. The method involves adding the Maltesers to a blender and pulsing to form fine crumbs, then adding the milk and ice cream and blending until the mixture is homogeneous.", "images_list": ["ultimate-maltesers-milkshake_1"]} {"id": "RECIPE_2189", "question": "What\u2019s the best way to prepare a refreshing black lemonade that includes activated charcoal?", "provenance": [41404], "ground_truth": "Introduction: Black Lemonade. Black lemonade is a refreshing drink that gets its black color from activated charcoal. Activated charcoal has many health benefits including: preventing hangovers, whitening teeth, anti-aging, and removing toxins from the body. It works by bonding to toxins which get carried out of the body through elimination. (There is a much more scientific explanation of how this works in the link above.)*Please note that I am not a doctor so do your homework before taking activated charcoal for yourself! It can interfere with some medications. Step 1: Recipe. Black lemonade is a quick and simple recipe requiring just a few ingredients. You probably have most of them in your kitchen already...except the charcoal.Black Lemonadejuice of one lemon1-2 capsules activated charcoalstevia or maple syrupwatericeInstructionsCut lemon in half and squeeze it with a juicer releasing the juice. Make sure to pick out any seeds that may sneak in. Add lemon juice to a 16 ounce glass. Break open 1-2 activated charcoal capsules (check dosage on your bottle or container), add to the lemon juice, and stir to combine. Fill glass to the top with ice and add water. Stir in sweetener to taste. I used 5 drops of stevia. (I like it tart!)Garnish with a slice of lemon. Drink and enjoy!**It is important to drink enough water when taking activated charcoal. Some of you may ask 'Why not just take the capsule instead of mixing it in a drink?'. I do this simply so I know that I am consuming enough water to circulate the charcoal well enough in my system. Plus, since activated charcoal has no flavor, the lemonade is delicious!! :)", "images_list": ["black-lemonade_0"]} {"id": "RECIPE_2190", "question": "In preparing 'Black Lemonade,' how do I mix the activated charcoal with the lemon juice?", "provenance": [41404], "ground_truth": "To prepare 'Black Lemonade,' you should cut a lemon in half and squeeze it with a juicer to release the juice. Then, add the lemon juice to a 16-ounce glass, break open 1-2 activated charcoal capsules, add them to the lemon juice, and stir to combine.", "images_list": []} {"id": "RECIPE_2191", "question": "What\u2019s the best way to craft the delicious and innovative bacon bowl?", "provenance": [41405], "ground_truth": "Introduction: The Bacon Bowl. The most amazing creation of all time! THE BACON BOWL! YES!\nYou can actually eat the bowl! Simply interlace the bacon strips in a frying pan and cook. What could be easier!\nThe finished example is filled with scrambled eggs and of course liberally sprinkled with ------ BACON BITS!", "images_list": ["the-bacon-bowl_0"]} {"id": "RECIPE_2192", "question": "What is the process for preparing the bacon in 'The Bacon Bowl' to create an edible bowl?", "provenance": [41405], "ground_truth": "To prepare the bacon for 'The Bacon Bowl,' you interlace the bacon strips in a frying pan and cook them, which forms the edible bowl shape.", "images_list": ["the-bacon-bowl_0"]} {"id": "RECIPE_2193", "question": "What\u2019s the best way to whip up some delicious bacon shortbread cookies?", "provenance": [41406], "ground_truth": "Introduction: Bacon Shortbread Cookies!. So Easy and Sooooooo yummy!!!\nRecipe:\n2 cups of Butter softened\n1 cup of Brown Sugar\n4 1/2 cups of Flour\n1 cup of Cooked Bacon Chopped\n(bake at 325 degrees for around 20 minutes) Step 1: Step One Combine. Cream the Butter and Sugar together (AKA beat the crap out of it with a rubber spatula until smooth)\nThen gently mix in the flour (so you don't make a huge mess like I did :)\u00a0\n*it's a pretty dry dough, you may think you added too much flour, but just keep working at it. Using your hands helps (and then you can lick them clean;)\nMix in your Bacons!\nIt's as simple as that! Step 2: Step Two Shape and Poke. Flop that yummy dough onto a floured surface.\nShape into a large rectangle or whatever your favorite shape is. Maybe a trapezoid or a parallelogram? (really testing your memory skills from geometry class)\nNow cut that shape into many smaller versions of your favorite shape (for easier transferring and eating :)\nStab them with a fork a few times (or they will poof up in the oven) Step 3: Step Three Bake and EAT!. Take these dudes out of them oven and put them in your mouth!\nThey go great with a hot cup of coffee or some yummy Bacon Hot Cocoa!", "images_list": ["bacon-shortbread-cookies_0", "bacon-shortbread-cookies_1", "bacon-shortbread-cookies_2", "bacon-shortbread-cookies_3"]} {"id": "RECIPE_2194", "question": "In the process of making 'Bacon Shortbread Cookies,' what should you do after creaming the butter and sugar and mixing in the flour?", "provenance": [41406], "ground_truth": "After creaming the butter and sugar and mixing in the flour for 'Bacon Shortbread Cookies,' you should mix in your cooked bacon. The dough will be quite dry, so it's important to keep working at it, possibly using your hands to combine everything.", "images_list": ["bacon-shortbread-cookies_1"]} {"id": "RECIPE_2195", "question": "What\u2019s the best way to whip up some delicious homemade almond butter chips?", "provenance": [41407], "ground_truth": "Introduction: DIY Almond Butter Chips. You know all about peanut butter chips. I mean, they're delicious. But have you ever even dreamed about almond butter chips? Well, even if you didn't, I did for you, and I have something delicious to offer up: a recipe for DIY almond butter chips. This tutorial was originally seen on CakeSpy. Step 1: Assemble Your Ingredients. You'll need: 1/3 cup almond butter1 tablespoon softened unsalted butter 1/3 cup confectioners' sugar 1-2 tablespoons milk pinch sea salt Step 2: Mix Your Ingredients. . In a large bowl (or in a stand mixer) cream the almond butter, butter, and confectioners' sugar until everything comes together. Chances are it's a somewhat mealy mixture.Now, pause your mixing and add the milk, a touch at a time, until niiiiice and creamy and as smooth as it can be considering the texture of the almond butter. It should be thick, but have a consistency where you feel like you can pipe it. I say 1-2 tablespoons of almond butter because you may not need it all. Oh, and stir in that salt. It makes the morsels extra-royale tasty. Step 3: Load the Mixture Into a Bag and Pipe. Go ahead and load the mixture into a piping bag or a ziploc bag with a corner cut off (as you can see the corner is not yet cut off in my picture). Pipe onto a parchment-lined or silicone sheet. Step 4: Freeze Before Using. Place the finished morsels in the freezer until completely set; store in an airtight container in the freezer until ready to use.Note: These chips/morsels make a fantastic dessert topping, a tasty snack by the handful, and they can be used for baking. They don't hold their shape quite as well as store-bought peanut butter or chocolate morsels, but as long as they are frozen before being added to a cookie dough, they will hold their shape. To illustrate, here is an I've added a photo of a cookie that I baked with some of the morsels on top. See how they get melty, but don't melt entirely?", "images_list": ["diy-almond-butter-chips_0", "diy-almond-butter-chips_1", "diy-almond-butter-chips_2", "diy-almond-butter-chips_3", "diy-almond-butter-chips_4"]} {"id": "RECIPE_2196", "question": "What are the steps for mixing the ingredients when making DIY Almond Butter Chips, and how should the resulting mixture's consistency be described?", "provenance": [41407], "ground_truth": "When making DIY Almond Butter Chips, you should cream the almond butter, butter, and confectioners' sugar together until well combined. The resulting mixture should be thick but smooth enough to pipe.", "images_list": ["diy-almond-butter-chips_2"]} {"id": "RECIPE_2197", "question": "What are the steps involved in making the Vanilla Cupcakes for 'Cupcake Hamburgers and Cookie Fries'?", "provenance": [41410], "ground_truth": "To make the Vanilla Cupcakes for 'Cupcake Hamburgers and Cookie Fries,' you should preheat the oven to 180 oC, line a muffin tin with 12 muffin cases, whisk together butter, sugar, and vanilla extract until pale and fluffy, gradually add eggs while whisking well, sift in flour and baking powder, then fold in and stir in milk.", "images_list": ["cupcake-hamburgers-and-cookie-fries_2"]} {"id": "RECIPE_2198", "question": "What\u2019s the best way to whip up delicious gluten-free chicken nuggets that everyone will love?", "provenance": [41411], "ground_truth": "Introduction: Gluten Free Chicken Nuggets. These gluten free chicken nuggets are amazing and taste like candy!\u00a0\u00a0 They are honestly better than any other chicken nugget I've ever had....with or with out gluten.Ingredients:\n1/3 cup unsweetened finely shredded coconut (NOT coconut flour)\n1/3 cup sugar\n1/3 cup cornmeal\n1 stick of butter\n1 or 2 boneless skinless chicken breasts (depending on how many people you are cooking for)\n2 eggs\nsalt/pepperInstructions:\nUsing kitchen scissors, cut up your chicken into 1-2 inch nugget size pieces.\u00a0 Set aside.\nMelt the entire stick of butter in a frying pan over medium heat.\u00a0 Don't gag....butter is awesome.\u00a0 Mix the coconut, sugar, and cornmeal in a bowl.\u00a0\u00a0 Add in a few twists of salt and pepper.\u00a0 Mix well.\u00a0\u00a0 With a fork,\u00a0gently mix your two eggs in a\u00a0small\u00a0bowl (for dipping).\u00a0\u00a0 Dip each piece of chicken in the egg, then in the coconut mixture.\u00a0 Carefully (and slowly so you don't burn yourself) drop the chicken pieces in the frying pan.\u00a0 Flip after a few minutes and cook until they are golden on each side.\u00a0 Remove to a plate to cool off.\u00a0 Eat with your fingers off the plate....try not to eat them all at once.\nStore in fridge, reheat in microwave.\u00a0 They are amazing cold too.\u00a0\u00a0\u00a0 You can increase the amount of \"breading\" to as much as you need for the amount of chicken you are cooking, just be sure to keep the ratio of the coconut, sugar and cornmeal as 1 equal part each.\u00a0", "images_list": ["gluten-free-chicken-nuggets_0"]} {"id": "RECIPE_2199", "question": "What steps should I follow to prepare the chicken for making gluten-free chicken nuggets?", "provenance": [41411], "ground_truth": "To prepare the chicken for making gluten-free chicken nuggets, use kitchen scissors to cut the chicken into 1-2 inch nugget size pieces, and then set them aside.", "images_list": ["gluten-free-chicken-nuggets_0"]} {"id": "RECIPE_2200", "question": "What\u2019s the best way to create a delightful jar of brownies for a thoughtful gift?", "provenance": [41413], "ground_truth": "Introduction: Brownies in a Jar. Brownies are one of my favorite sweets ever!!!! They are so fudgy, chocolatey and decadent and as far as I know my friends love them as well. So I thought that I would give my friend Vlady a jar full of brownie ingredients for Christmas! It is such a simple and lovely gift to make and receive because then you they can make brownies whenever they want! This recipe makes quite a large brownie 20cmx28cm brownie tin.It is a visually appealing gift and who wouldn\u2019t love to receive brownie mix as a present?? Step 1: Ingredients and Equipment. Ingredients-3/4 Cup white sugar-3/4 Cup brown sugar-3/4 Cup plain flour-3/4 Cup cocoa powder (unsweetened)-1/2 Cup white chocolate chips-1/2 Cup milk chocolate chipsEquipment- 1 Litre glass jar- 1-2 Plastic zip lock bags- 1 Large spoon + 1 medium spoon- Red or Colourful felt/ material- 1 Rubber Band- Black Thread- Small card (for writing baking instructions)- Pen Step 2: Attach Card to Jar. Cut a small hole in the card. The best place is along the fold of the card then feed some thread through the hole and place a rubber band on the thread. tie a knot in the thread. Place the lid on top of the jar and put your chosen material on top. Then secure this in place with the rubber band and card. Remove the decorated lid and prepare the dry ingredients to be added. Step 3: Make the Instruction Card. With the attached card make sure to include the following information. Preheat your oven to 160 degrees Celsius for a fan forced oven. Grease and line a 20cmx28cm brownie tin. In a large bowl whisk together the contents of the jar then add 3 beaten eggs, 1/2 cup melted butter and 1/2 cup vegetable oil and mix until well combined. Then bake in the oven for 35-45 minutes until a wooden skewer comes out clean. Step 4: Layer the Ingredients in the Jar. This is a really simple gift to make but there are a few tricks that I have found when making these brownie jars. It is really important to put the finer ingredients like caster sugar in the jar first. If you put it above the cocoa powder it can sift through it, mixing up the layers. So To start I place the caster sugar in a ziplock bag and pour it to the bottom of a clean 1 liter jar to make it relatively flat. Then with a spoon place the cocoa powder on top of the sugar and pat it down flat. Then add the plain flour on top of the cocoa powder and flatten it down. Then add the brown sugar on top of all the rest of the layers and flatten this down, brown sugar will require more flattening than the other layers. Then finally add the chocolate chips on top. Step 5: Seal the Jar. Once your ingredients are in the jar tightly close the lid and do any further decorations you desire (You could draw on it with colourful markers of paint).This is such a great gift to make and you can use any left over fabric or cards for decorations. You can even get kids to help out with this and alternatively you could make smaller jars but you would need to alter the added eggs, butter and oil accordingly.I also would recommend adding some sort of nut like macadamia or walnuts when cooking the brownies if you like nuts.", "images_list": ["brownies-in-a-jar_0", "brownies-in-a-jar_1", "brownies-in-a-jar_2", "brownies-in-a-jar_3", "brownies-in-a-jar_4", "brownies-in-a-jar_5"]} {"id": "RECIPE_2201", "question": "What are the baking instructions for making 'Brownies in a Jar'?", "provenance": [41413], "ground_truth": "For making 'Brownies in a Jar,' you should preheat your oven to 160 degrees Celsius for a fan-forced oven, grease and line a 20cmx28cm brownie tin, whisk together the contents of the jar with 3 beaten eggs, 1/2 cup melted butter, and 1/2 cup vegetable oil, and then bake in the oven for 35-45 minutes until a wooden skewer comes out clean.", "images_list": ["brownies-in-a-jar_3"]} {"id": "RECIPE_2202", "question": "What initial material do I need to make 'clay-bacon'?", "provenance": [41415], "ground_truth": "To make 'clay-bacon,' you need to purchase air dry clay.", "images_list": ["clay-bacon_1"]} {"id": "RECIPE_2203", "question": "How should the cakes be divided and baked when making a Pirate Ship Cake using a boxed cake mix?", "provenance": [41417], "ground_truth": "When making a Pirate Ship Cake, the cakes should be baked using a tripled recipe from a boxed cake mix, divided between a 9x13 pan and a half sheet cake, with 1.5 boxes used in each pan.", "images_list": ["pirate-ship-cake-2_2"]} {"id": "RECIPE_2204", "question": "What are the steps to create a delicious burger smoothie that packs all the flavors of a classic burger?", "provenance": [41418], "ground_truth": "Introduction: Burger Smoothie. This is how to make a manly burger smoothie.-first. Gather up all condiments that you put on a burger. For mine I'll be using ketchup, lettuce, pickles, and onion. -second. Put all hard foods in bags and freeze them. Not the ketchup or mustard if you use them. -third. Soak bun just a little bit with water and put in the freezer. While the condiments are cooking cool the burger. You can add cheese or not. I used American white cheddar cheese.Blend them together anyway you want. ADD BUTTER!", "images_list": ["burger-smoothie_0"]} {"id": "RECIPE_2205", "question": "What is the best way to prepare a delicious egg in a cup for a warm breakfast?", "provenance": [41419], "ground_truth": "Introduction: Egg in a Cup. Warm breakfast is good for the tummy :) Step 1: Ingredients and Method. Two slices of white breadTons of store bought grated cheeseAn eggCut round a bread either with cookie cutter or a glass with wide rim and place on the bottom of a ramekin or a bowl or a large cupcake mold as shownTake the other bread and push it to the ramekin, shaping into a wall (almost like the shape of a cupcake wrapperPlace grated cheese generously then top with egg then top with tons of cheese againBake at preheated 350 F for 12 minutes for somewhat runny egg or 15 minutes for firmer eggServe immediately and enjoy :)", "images_list": ["egg-in-a-cup_0", "egg-in-a-cup_1"]} {"id": "RECIPE_2206", "question": "How should I prepare and arrange the bread in the ramekin when making 'Egg in a Cup'?", "provenance": [41419], "ground_truth": "To make 'Egg in a Cup,' the bread should be cut into rounds using a cookie cutter or a glass with a wide rim and placed at the bottom of a ramekin. The second slice of bread should then be pushed against the sides of the ramekin, shaping it into a wall that resembles a cupcake wrapper before adding cheese and the egg.", "images_list": ["egg-in-a-cup_1"]} {"id": "RECIPE_2207", "question": "What\u2019s the best way to whip up a delightful chicken Alfredo pizza topped with Roma tomatoes and spinach?", "provenance": [41420], "ground_truth": "Introduction: 20 Minute Chicken Alfredo Roma Tomato Spinach Pizza. A quick and easy Delicious pizza using leftover chicken and ripe Roma tomatoes from the fridge. You can make the dough from scratch or for a quick 20-minute meal use those Momma Mary's pizza rounds that have three in the package. Personally I love the homemade yeast dough the best but when you in a pinch and need something quick for dinner this pizza delivers. I'll also list my no fail pizza yeast crust as an alternative Step 1: Ingedients Needed. Momma Mary's Pizza RoundsRagu Alfredo Sauce 16oz Jar will make three pizzasMozzarella Shredded CheeseLeftover Chicken (shredded) about 1 cupRoma Tomatoes (Sliced)Spinach tore into pieces Step 2: Assembly. On a stone pizza round or similar pan place 1 Momma Mary's Pizza RoundSpread about 6 tbsp. Ragu Alfredo Sauce in center of pizza round and work outward with a spoon or spatulaTake 1 to 1 1/2 cups mozzarella and place in the center and work toward the outside edge evenly acrossTake 1 1/2 cups shredded chicken and layer across the mozzarellaPlace Roma Tomato slices and Spinach on topSprinkle the top with shredded mozzarella. Step 3: Bake. Preheat oven to 400 degreesbake for 15-18 minutes until cheese is melted and bubbly Step 4: Yeast Pizza Crust. 1 1/2 cups warm water1 tbsp. active dry yeast1 tbsp. sugar1tsp salt4-5 cups flour1/2 cup oilin a mixing bowl combine the yeast, water, oil and sugar let sit 15 minutesadd saltadd flour 1 cup at a time mixing in the flour until it pulls away from the center of the bowllet mix nine minuteslet rise for 15 minutes and roll for pizzabake this crust at 425 degrees for 15-20 minutes until golden brown", "images_list": ["chicken-alfredo-roma-tomatoe-spinach-pizza_0", "chicken-alfredo-roma-tomatoe-spinach-pizza_1", "chicken-alfredo-roma-tomatoe-spinach-pizza_3"]} {"id": "RECIPE_2208", "question": "What ingredients are required for making '20 Minute Chicken Alfredo Roma Tomato Spinach Pizza' in Step 1, and how much shredded chicken is needed?", "provenance": [41420], "ground_truth": "In Step 1 for making '20 Minute Chicken Alfredo Roma Tomato Spinach Pizza,' the ingredients required include Momma Mary's Pizza Rounds, Ragu Alfredo Sauce (16oz Jar), shredded mozzarella cheese, approximately 1 cup of leftover shredded chicken, sliced Roma tomatoes, and torn spinach pieces.", "images_list": ["chicken-alfredo-roma-tomatoe-spinach-pizza_1"]} {"id": "RECIPE_2209", "question": "What is the process for creating your very own cow pie from scratch?", "provenance": [41421], "ground_truth": "Introduction: How to Make a Cow Pie. \n Also known as cow dung, or feces, Cow Pies are the multi functional waste products produced by cows. Some of their many uses include:Flying saucerCooking fuel (for cookies!)ManureDisgusting your friends and familyIn my entry to the pie contest, I'm going to teach you how to bake your very own Cow Pies!Photo from marilynjane Step 1: Ingredients. \n You need:One cow (I do not recommend bulls)GrassWaterPhoto from foxpar4Photo from Robert Brook Step 2: Mix Ingredients. Insert the grass and water into cow.Photo from kevinzim Step 3: Bake. Wait a day or two, while the cow bakes the grass and water in it's oven. Some cows like to be sung to. While they do like Old McDonald Had a Farm, I think that they much prefer Vanilla Ice songs. Photo from dipfan Step 4: Allow It to Cool. Once the cow take the pie out of the oven, it will probably be hot and wet. Allow it to cool off and harden before using it. Voila' you've got your very own cow pie! Because cows don't like to be thrown away, you've got to either start a pie factory, or sell her.Photo from bdjsb7Photo from holisticmonkey", "images_list": ["how-to-make-a-cow-pie_0", "how-to-make-a-cow-pie_1", "how-to-make-a-cow-pie_2", "how-to-make-a-cow-pie_3", "how-to-make-a-cow-pie_4"]} {"id": "RECIPE_2210", "question": "What\u2019s the best way to prepare a delicious Holy Guacamole Mash Pit that everyone will love?", "provenance": [41423], "ground_truth": "Introduction: Holy Guacamole Mash Pit. Holy Guacamole Mash Pit. Guacamole in So Cal is like Gumbo on the Gulf Coast. Everyone has their own recipe and each is delicious. Considering you need very few ingredients its hard to go wrong. Step 1: Ingredients. 3 to 4 each 1/2 inch diced large Haas Avocados1/2 each diced Red Onion1 each finely diced Jalapeno2 each tablespoons Roland Diced Pimentos3 each tablespoons chopped Fresh Cilantro1 each squeezed Lime1/4 each teaspoon McCormick Coarse Ground Black Pepper1/4 each teaspoon McCormick Oregano Leaves1/4 each teaspoon Morton Kosher Salt 3 to 4 each Avocado Pits Step 2: Instructions. Wash your hands with medium hot and soap. Using a large stainless steel mixing bowl add 3 to 4 each 1/2 inch diced large Haas Avocados. Keep Avocado Pits aside for later. Add 1/2 each diced Red Onion, 1 each finely diced Jalapeno, 2 each tablespoons Roland Diced Pimentos and 3 each tablespoons chopped Fresh Cilantro. Squeeze in 1 each Lime and add 1/4 each teaspoon McCormick Coarse Ground Black Pepper, 1/4 each teaspoon McCormick Oregano Leaves and 1/4 each teaspoon Morton Kosher Salt. Add 3 to 4 Avocado Pits in and mix contents until blended. Transfer contents into serving bowl. Refrigerate for one hour to allow flavoring to blend. Step 3: Secret to Keeping Your Guacamole Fresh! Save the Pits!. Adding the pits in will help the Guacamole to stay fresher along with the Lime it works as a natural preservative. Step 4: DONE!. Along with freshly made Tortilla Chips there are very few appetizers that scream So Cal like this. This simple recipe allows for your own personal variation so feel free to add what you like. But don't forget to enjoy this with family and friends they'll be impressed.", "images_list": ["holy-guacamole-mash-pit_0", "holy-guacamole-mash-pit_1", "holy-guacamole-mash-pit_2", "holy-guacamole-mash-pit_3", "holy-guacamole-mash-pit_4"]} {"id": "RECIPE_2211", "question": "What is the secret to keeping 'Holy Guacamole Mash Pit' fresh?", "provenance": [41423], "ground_truth": "The secret to keeping your guacamole fresh when making 'Holy Guacamole Mash Pit' is to save the pits. Adding the pits in will help the guacamole to stay fresher, along with the lime, which works as a natural preservative.", "images_list": ["holy-guacamole-mash-pit_3"]} {"id": "RECIPE_2212", "question": "What\u2019s the best way to prepare a delicious medicinal radish pickle at home?", "provenance": [41424], "ground_truth": "Introduction: Medicinal Radish Pickle. Special Radish treat very simple to make and less than $ 2.We all know that radish have lots medicinal properties which is very beneficial for our body and is super healthy.It is extensively used in salads as we all know.It can be consumed either ways cooked or non-cooked (raw)In India during monsoon season radish is served with every meal and even I consume it every day with my food (but mine is little special which you will learn it)Please google the health benefits of Radish or just click on the link below \"Benefits of Radish\"Benefits of Radish Step 1: Ingredients Required. RadishKnifeMason JarPurified WaterChili PepperSaltFruits vinegarSichuan pepper (optional)Mortar and pestle (optional)Monosodium glutamate (optional) I use mono-sodium glutamate because it give the pickle a lovely taste and is the main ingredient that gives the taste, I love it I use it :PIt is optional and is up-to you to use it in basis of your perspective to be in a safe side you can use it in a very small amount. Step 2: How to Go About It. I am sure the picture have made you understand and I am sure by now you are done preparing it :PSlice it up, cut the radish so that it is in coin shape not thicker than the thickness of a coin.Crush it up, use heavy object to crush the Sichuan pepper use 5 to 10 of itMix it up, fill the Mason Jar with purified water to half and add salt and vinegar stir it up well, so the quantity of salt and vinegar depends on you. In this I have used one table spoon of salt and two table spoon of vinegar.Optional:- While mixing it up I put like one tea spoon of Mono-sodium glutamate this gives you the ultimate taste and essence. So it up to you to use it but I suggested you to add a little bit of it.Chili pepper, how this part it bit trick we need to use chili effectively. I like it spicy and hot so I have slit the chili pepper from in between and you can see in the image I have taken out the seed and if you want less spicy use the solid chili with cutting it but remember to throw away the Peduncle(stem).I suggest you to throw away the seeds for better understanding to know how to effectively use chili in you food click the link below.Effective use of Chili pepper Step 3: Storing and Consuming. Now after mixing everything store the Pickle in refrigerator for 4 days till you notice discoloration of the radish.The outer skin turns to white and the water becomes light pink in the color due to discoloration of the radish skin.So now it is ready to be enjoyed with every meal the water taste awesome and the radish as well.You can always add more radish after it starts getting over once you start consuming it in the same water and keep enjoying it.I am sure the Western people will not like it so.NOTE:- before and after use you should always out the lid on and keep it chilled in the refrigerator.Enjoy the fart bomb and the season.", "images_list": ["medicinal-radish-pickle_0", "medicinal-radish-pickle_1", "medicinal-radish-pickle_2", "medicinal-radish-pickle_3"]} {"id": "RECIPE_2213", "question": "What are the essential steps to create a hearty soup that feels like a complete meal?", "provenance": [41425], "ground_truth": "Introduction: 'The Soup'. \u2018The soup\u2019 is amazing, nowadays it is the food I cook most often. I like how it tastes, I like how it is nurturing and I like how cooking it is this stupid soup-cooking-activity where my brain can relax and I get a yummy meal from it without worry. Unlike most water-y soups, it is an actual meal. Since it is a soup with little water, most people would call that a stew, but when I hear \u2018stew\u2019 it makes me think of a slow cook dish and \u2018the soup\u2019 is far away from that. Timing-wise it is organized in a way that you chop veggies, throw them in a pot, clean the work-space, and have food, no pre-cooking and no waiting, which leads to the relaxed-ness of the undertaking.Making variations easily leads to enough variety that I cook it maybe tree times a week. I eat paleo, but you can easily adapt it for vegans or people with autoimmune protocol. And of course you can adapt it to your taste. Depending on how much carbohydrates you want to have in your food, you\u2019ll have more or less potatoes (or sweet potatoes). Step 1: Ingredients. frying fat, I use coconut oilonions ground meat, ca 150 grams per person (or miso for vegan version) vegetables, about 1.5 cups per person. I like carrots, celery, sweet potatoes, potatoes, leek, cabbage, beet root, and I go for the veggies of the season. root vegetables are very practical because they don\u2019t overcook (unlike for instance bell pepper) spices, currently I like cumin, caraway and coriander seeds, but it is interesting trying new ones every now and then if you like: hot pepper or garlic salt, pepper And a large pot with lid, a chef knife and a cutting board. Step 2: Cooking. chop onionsheat oil in pot. use enough fat that you will be deep-frying your spices add spiced that can take heat. cumin, caraway and coriander definitely can take heat, but if for instance you want to have basil in your food, that would be one of the last things to add after a few seconds of spices-frying, add the onion sort your veggies. which takes how long to cook? some veggies need to be cooked, like potatoes, with some that is much less critical, like carrots, some cook fast, like leek, and some just taste better when they have cooked thoroughly, like cabbage. when the onions are somewhat fried/deep fried, add the ground meet and let it all fry into a delicious soup-base.while it fries, chop your veggies in sizes that fit on a spoon. start with the ones that need longest to cook. amongst the vegetables I mentioned above I would do this order: cabbage, potatoes, celery, beet root, carrots, sweet potato, leek, though that is hypothetical, I don\u2019t have dishes that have potatoes and sweet potatoes in them. If for instance I would add a bell pepper, I would do that between the sweet potato and the leek. sweet potatoes cook much faster than potatoes and they fall apart when overcooked. you\u2019ll figure it out with your favorite vegetables. usually I have one or two bowls where I store cut veggies. when the meat is fried to your satisfaction, add water about two centimeters high and some salt (you know how much salt you like in your food, right?) in the pot if you are doing a vegan version and use miso, add that with the water and mix it so that the miso spreads well in your soup start throwing your chopped veggies into the pot, starting with what needs most cooking keep chopping all your veggies and throwing them into the pot and make sure that there is always a bit of water in the pot. we are doing steam cooking here, steam requires water .hot pepper or garlic? you decide! I like both but only either hot pepper or garlic. what ever you choose, add it with your veggies. if I use garlic I usually add it by the end because then it tastes more garlic-y if you make your soup with tomato, add herbs de provence with the tomatoes in the end Step 3: Cleaning. When all your veggies are in the pot, mix it and turn the heat down a bit so it can settle. Clean your work-space, your knife, throw the peels into the bio bin and set the table. Step 4: Eating. Add salt and pepper to taste and enjoy!", "images_list": ["the-soup_0", "the-soup_1", "the-soup_2"]} {"id": "RECIPE_2214", "question": "What\u2019s the best way to prepare a delicious dip that combines cottage cheese and taco sauce?", "provenance": [41426], "ground_truth": "Introduction: How to Make the Dip. This is the best dip ever. My family has been making it for years..What you need:Cottage cheeseTaco sauceLettuceShredded cheddar Step 1: Chop Up Some Lettuce. Make sure it is chopped fine enough. The smaller the pieces the better. Step 2: Spread Cottage Cheese. Plop down some cheese on a plate and spread it into a layer. It should be about one curd thick. Step 3: Spread Taco Sauce. Swirl the taco sauce on the cheese. Then spread it smooth with a spoon. Step 4: Scatter Lettuce. Get a good even layer here. Remember the importance of small pieces. Make any adjustments now. Step 5: Add Cheese. Sprinkle a very liberal amount of cheese on the lettuce. Not much lettuce should be showing after this. Step 6: Serving. Eat with corn chips (instructable on that soon).\nThough it is vegetarian, it is still damn good. \nGo ahead and finish with hot sauce, onions, tomatoes, guacamole, chilies, jalapenos, etc. Or eat it plain.\nIt does not keep well, and should be eaten immediately.\nSorry for the shit pictures.", "images_list": ["how-to-make-the-dip_0", "how-to-make-the-dip_1", "how-to-make-the-dip_2", "how-to-make-the-dip_3", "how-to-make-the-dip_4", "how-to-make-the-dip_5"]} {"id": "RECIPE_2215", "question": "How should the lettuce be prepared for making 'how-to-make-the-dip'?", "provenance": [41426], "ground_truth": "For making 'how-to-make-the-dip,' the lettuce should be chopped fine enough, as the smaller the pieces, the better.", "images_list": ["how-to-make-the-dip_1"]} {"id": "RECIPE_2216", "question": "What\u2019s the best approach for making a delightful glass candy at home?", "provenance": [41427], "ground_truth": "Introduction: Glass Candy. Glass Candy Ingredients 3 cups sugar1 cup water1 cup white corn syrup 1 tbsp flavoring or extract Few drops food coloring Step 1: . Combine sugar, water, and corn syrup in a saucepan. Stir constantly. Set candy thermometer on pan. Step 2: . Once candy thermometer reaches 300 degrees (hard crack) add in flavoring and coloring ( two or three drops). Stir immediately and pour into metal a pan or two pans( depending on how thick you want the candy pieces to be). Do NOT use glassware. Step 3: . Let it rest, it will harden. LET COMPLETELY COOL!!! Step 4: . Either drop pan on the floor from mid hip or push up on the bottom of pan to crack the glass into pieces. ( if dropping on floor, may want to go outside to avoid a mess). Step 5: . Once candy is in pieces you can dust with powdered sugar to prevent it from sticking together or just leave it plain as I did here for cake topping.", "images_list": ["glass-candy_0", "glass-candy_1", "glass-candy_2", "glass-candy_4", "glass-candy_5"]} {"id": "RECIPE_2217", "question": "In the preparation of 'Glass Candy,' what should you do once the candy thermometer reaches 300 degrees?", "provenance": [41427], "ground_truth": "Once the candy thermometer reaches 300 degrees (hard crack), you should add flavoring and coloring (two or three drops), stir immediately, and then pour the mixture into metal pans, avoiding glassware.", "images_list": ["glass-candy_2"]} {"id": "RECIPE_2218", "question": "What is the best way to prepare a nutritious and delicious chicken and oats soup?", "provenance": [41428], "ground_truth": "Introduction: Healthy Chicken N Oats Soup. A steaming bowl of chicken soup is a welcome meal on a cold day, but it brings more to the table than just flavor. The hot liquid will help soothe a sore throat and keep nasal passages moist. And a hearty chicken and barley soup packed with vegetables may also ease such cold and flu symptoms as congestion and coughs. This soup helps you recover fast from illness.It is very healthy and highly nutritious soup loaded with goodness of barley..!! Also its not just healthy but a delicious soup.. :) This recipe will serve 4 persons. Step 1: Ingredients. Chicken legs - 2Onion - 1 (medium)Carrots - 2 (medium)Rolled oats - 1/2 cupSweet corn kernels - 1/2 cupCucumber - 1 (small) (de-seeded and cubed)Coriander - 1 tbsp Corn flour - 1/2 tbspBay leaf - 1Peppercorns - 5-7Olive oil/butter - 2 tbspsalt to tastepepper powder - 1/4 tspwater - 10 cups Step 2: Prepare the Stock. wash chicken well.Peel,wash and cut carrots into 1 inch batons.Peel,wash and slice onions.take seven cups of water in a heavy bottom vessel, add bay leaf,peppercorns ,carrots,onions and chicken legs.boil on medium heat, removing scum from time to time.cook for around half an hour on medium heat.strain the stock and keep it aside.take the chicken and shred the meat.discard bay leaf and peppercorns.roughly mash carrots and onions.meanwhile soak the oats in 2 cups of water for 5 minutes.and dissolve the corn flour in 1 cup water. Step 3: Make the Soup. Heat 2 tbsp of olive oil or butter in another pan on low heat.(I used olive oil to make the soup healthy)saute the sweet corn kernels for 3 mins.drain water from soaked oats.add oats to the pan and cook for 5 mins.add reserved stock and continue cooking for another half an hour.season with salt and pepper powder.add shredded chicken and mashed carrots n onions to the oats mixture and simmer for another 5 minutes.add dissolved corn flour,cook for a minute and remove from heat.add chopped coriander and stir.serve piping hot , garnished with cubes of cucumber.I hope you like this recipe..!! Stay healthy..! :) ", "images_list": ["healthy-chicken-n-oats-soup_0", "healthy-chicken-n-oats-soup_1", "healthy-chicken-n-oats-soup_2", "healthy-chicken-n-oats-soup_3"]} {"id": "RECIPE_2219", "question": "For making 'Healthy Chicken N Oats Soup,' how should the chicken be prepared and what vegetables need to be added to the stock?", "provenance": [41428], "ground_truth": "To make 'Healthy Chicken N Oats Soup,' the chicken should be washed well. Additionally, you need to peel, wash, and cut the carrots into 1-inch batons, and peel and slice the onions before adding them to the stock.", "images_list": ["healthy-chicken-n-oats-soup_2"]} {"id": "RECIPE_2220", "question": "What is the delightful process for creating an Orea Smoothie that combines ice, milk, and those iconic cookies?", "provenance": [41429], "ground_truth": "Introduction: Orea Smoothie. Blend ice,milk,oreo cookies, and a lil rum. Pour chocolate syrup on ur glass. Pour whipped cream and oreo again. For the finishing touch, put mint leaf on the top of your whipped cream!!n enjoy!!!! Srruuuuppp\u2026 Srruuuuppp\u2026 ", "images_list": ["orea-smoothie_0"]} {"id": "RECIPE_2221", "question": "What ingredients are blended together to make the 'Orea Smoothie,' and what is added for the finishing touch?", "provenance": [41429], "ground_truth": "To make the 'Orea Smoothie,' ice, milk, oreo cookies, and a lil rum are blended together. For the finishing touch, a mint leaf is placed on top of the whipped cream.", "images_list": ["orea-smoothie_0"]} {"id": "RECIPE_2222", "question": "What\u2019s the best way to prepare a delicious Pi Day Pie filled with a variety of fruits and nuts?", "provenance": [41430], "ground_truth": "Introduction: Pi's \"Pi Day\" Pie. Pi, as the \u03c0 symbol,in the mathematics world is the ratio of a circle's cirumference to its diameter, 3.14159...,but in my world, it's me since my initials are P. I. I'm often called 'Pi' and sign my name to family and friends using the \u03c0 sign. Even my Instructables name starts with pi. So, of course then, I have tons of fun celebrating March 14 (3/14) and it always includes having pie for dessert! Here how to make my Pi Day Pie Creation - a happy, flavorful combination of 7 fruits, nuts, and spices. When time is a factor, as it was for me today, feel free to opt for using a ready-made pie crust and this pie will be baking in just a few minutes. Step 1: So Easy, So Quick!. Here's my ingredients checklist and baking instructions. Ingredients for One 10-inch Pie ShellBerries can be fresh or frozen:1 cup strawberries1/2 cup blueberries1/2 cup raspberries1/2 cup blackberries1 lemon \u2013 juice only2 medium-sized apples, cored and cut to bite-sized pieces1/2 cup cranberries1 cup walnuts3/4 cup slivered almondsDry Ingredients1-1/4 cup flour1/2 cup sugar1/3 cup brown sugar1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon grated orange peelCombine flour, sugars and spices in a large bowl, then stir in all of the fruit, and add the juice from 1 lemon. If using frozen berries, thaw and drain juice before adding berries to the dry ingredients. Making a \u03c0 symbol is easy to do. Cut a thin slice of an apple with a small paring knife to get the correct shapes and gently press the pi shape on top of the fruit/nut/spice mixture.Bake 375 degrees F. for 40-45 minutes, 5-10 minutes longer if baking in a glass dish. I coated the edge of the pie crust with softened butter to give the crust an extra flaky texture, but this is optional. Since the fruit often bubbles over the edge of the dish as it bakes, it's a good idea to put a baking pan under the pie to catch the sugary drips. There you have it - very little clean-up and one delicious Pi's \"Pi Day\" Pie!Happy 3.1415926535897........", "images_list": ["pis-pi-day-pie_0", "pis-pi-day-pie_1"]} {"id": "RECIPE_2223", "question": "What ingredients do I need to combine in a large bowl when making 'Pi's Pi Day Pie' before adding the fruits and lemon juice?", "provenance": [41430], "ground_truth": "To make 'Pi's Pi Day Pie,' you need to combine flour, sugars, and spices in a large bowl before adding the fruits and lemon juice.", "images_list": ["pis-pi-day-pie_1"]} {"id": "RECIPE_2224", "question": "How do you add colors to the cupcake liners when making 'Tie-Dye Drizzle Cupcakes'?", "provenance": [41431], "ground_truth": "To add colors to the cupcake liners for 'Tie-Dye Drizzle Cupcakes,' you should use small spoons to drizzle colored batter into a liner, alternating between different colors until it is almost full.", "images_list": ["tie-dye-drizzle-cupcakes_10"]} {"id": "RECIPE_2225", "question": "What is the best way to freeze individual cuts of meat to ensure they stay fresh and delicious?", "provenance": [41433], "ground_truth": "Introduction: Freezing Singles. Now this is a hack a day for single people, I am sure you can go into the local grocery store and get a single cut of meat for about the price of a car. The problem family packs are cheaper per cut, but what do you do? Cook all four pieces of meat, and hope you eat them before they go bad. Or freeze them hoping they don\u2019t get freezer burn before you can separate them without using an 18 pound sledgehammer.This works if you are married with children or single and buy a 4 pack of chops or you buy a 10 pound ribeye roast and cut it into stakes, instead of paying $10 a pound you can end up paying as little as $3 a pound for prime cuts. Step 1: Be Green. I\u2019m big on reduce reuse and recycle so I am sure if you are single you recognize this, a potato chip bag. You can use simple wax paper or the bags in your cereal boxes but I find chip bags work best at not sticking to the meat.Start by opening the bag so it can be flatten, washed, and let dry. Step 2: Wrapping Time. Although you are wrapping the meat in an air resistant wrapper after freezing you will be removing the meat one cut at a time. Something like freezer safe Tupperware or a Ziploc bag will work as long as it is a re-sealable container. The container keeps the wrapping together as well.Place the first cut of meat on the end of the flattened chip bag and role the bag 1 turn until you cannot see the meat.Repeat this process for the rest of the cuts of meat. Step 3: Freeze. Once you have rolled up the meat in the wrapping press out as much air as you can and fold the ends under the meat placing it in your freezer safe container and freeze.The reason you fold the ends under the meat, is the weight of the meat holds the ends of the wrapping closed in the container. Step 4: Time to Cook. Whether it is a day or a month later you take the container out of the freezer and unwrap the cuts of meat one at a time looking as if you just bought it.", "images_list": ["freezing-singles_0", "freezing-singles_1", "freezing-singles_2", "freezing-singles_3", "freezing-singles_4"]} {"id": "RECIPE_2226", "question": "In the recipe 'Freezing Singles,' what should you do with the ends of the wrapping when preparing the meat for freezing?", "provenance": [41433], "ground_truth": "In the recipe 'Freezing Singles,' you should fold the ends of the wrapping under the meat when placing it in the freezer safe container. This technique helps keep the wrapping closed, as the weight of the meat holds the ends in place.", "images_list": ["freezing-singles_3"]} {"id": "RECIPE_2227", "question": "What\u2019s the best way to whip up some delicious homemade s'mores cookies that capture that classic flavor?", "provenance": [41434], "ground_truth": "Introduction: Easy Homemade Smores Cookies.. love s.mores but you just don't have the time to make them? well, i have just the thing! these are super easy s,mores cookies that are soo good you will not even know that they are cookies. i created\u00a0 them on one rainy day , i was bored and i got out a few things from my pantry\u00a0 and did some experimenting. all you need is three very simple ingredients: graham crackers, marshmallow cream and chocolate chips. also one Ziploc,two spoons,cookie sheet and buttered wax paper( or tin foil). step 1. open up a bag of graham crackers and put about half in the Ziploc, them smash then until they are like breadcrumbs. step 2.put the buttered wax paper on the cookie sheet. step 3. now take the marshmallow cream one spoonful at a time and drop them in the graham crackers and shake the bag until the marshmallow cream forms a ball covered in the graham crackers then put them on the cookie sheet and put one chocolate chip in each ball. repeat this several times until you have your desired amount. step 4.now put them in the oven on broil for about two minutes or until they are lightly browned ( i like mine dark). step 5. when they are done take the wax paper and put it on a tray then put then in the freezer for about a half hour. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (if you do not put them in the freezer they will become a sticky mess) step 6.carefully take them of the wax paper and put them on the tray and enjoy!!!!! if you have any questions please ask in the comments.", "images_list": ["easy-homwmade-smores-cookies_0"]} {"id": "RECIPE_2228", "question": "After baking the 'Easy Homemade Smores Cookies' in the oven for about two minutes, what should you do to set them properly?", "provenance": [41434], "ground_truth": "After baking the 'Easy Homemade Smores Cookies' in the oven for about two minutes, you should take the wax paper with the cookies on it, place it on a tray, and then put it in the freezer for about a half hour to prevent them from becoming a sticky mess.", "images_list": ["easy-homwmade-smores-cookies_0"]} {"id": "RECIPE_2229", "question": "What\u2019s the best way to whip up a delicious homemade pizza with pineapple and ham?", "provenance": [41435], "ground_truth": "Introduction: Super Yummy Homemade Pineapple, Ham, Scmorza Pizza!!! . Feeling like Pizza of Ultimate Power. Grab the flour & olive oil & let's rock! Step 1: Homemade Dough Creation. Family RecipePizza Dough Ingredients: 3 cups flour1 cup water + 1/4 cup warm water with 1 packet of Instant Rise yeast1 teaspoon of Sea Salt1 tablespoon of Sugar1/4 cup of virgin olive oil1/4 cup of ground flax seedsome oats for kicksminced fresh basil, oregano & a few nasturtium flowers.Pizza:Red tomato sauce (amount to preferences ) a pinch of sugar in the sauceMinced GarlicMinced oreganoMinced Basil1/2 cup of cubed ham1/2 cup of cubed pineappleShredded Scmorza, Mozarella & Povolone to taste... pile it on! :) Step 2: Prep Pizza Dough, Smooth on Sauce & Pile on the Goodness!. Knead out the pizza dough onto a lightly oiled circular baking pan or pizza stone. Use circular motions with moderate pressure while spinning the pan to get an even layer or dough. Lightly oil pizza dough, spoon on and smooth out even layer of sauce. ( add a touch of sugar for a sweeter sauce to preference)Chop ham, pineapple, shred scmorza, mozarella & provolone. Gather fresh garlic, oregano, basil and mince. Pile on the goodness and any ingredients you like or have on hand.Spicy or mild sausage, veggies, green peppers... whatever you like for ultimate pizza enjoyment! Step 3: Bake in Oven at 400 Degrees for 14 Minutes or Until Golden & Bubbly. Preheat the oven to 400 degrees.Throw the pizza in the oven for 14 minutes or until golden & bubbly with crisp crust. (We used to cook them in a super hot egg smoker with hickory for extra smoky flavor too)Remove from oven. Steep in the savory smells of fresh baked pizza. Let cool a bit and...Feast and Enjoy!!!", "images_list": ["super-yummy-homemade-pizza-dough-pineapple-ham-scm_0", "super-yummy-homemade-pizza-dough-pineapple-ham-scm_1", "super-yummy-homemade-pizza-dough-pineapple-ham-scm_2", "super-yummy-homemade-pizza-dough-pineapple-ham-scm_3"]} {"id": "RECIPE_2230", "question": "What key ingredients are needed to prepare the dough for making 'Super Yummy Homemade Pineapple, Ham, Scmorza Pizza'?", "provenance": [41435], "ground_truth": "To prepare the dough for 'Super Yummy Homemade Pineapple, Ham, Scmorza Pizza,' you will need 3 cups of flour, 1 cup of water plus an additional 1/4 cup of warm water mixed with 1 packet of Instant Rise yeast, 1 teaspoon of sea salt, 1 tablespoon of sugar, 1/4 cup of virgin olive oil, 1/4 cup of ground flax seed, and some oats.", "images_list": ["super-yummy-homemade-pizza-dough-pineapple-ham-scm_1"]} {"id": "RECIPE_2231", "question": "What is the overall process for creating delightful gluten-free mini ricotta chocolate cheesecakes topped with white chocolate ganache?", "provenance": [41436], "ground_truth": "Introduction: GLUTEN-FREE MINI RICOTTA CHOCOLATE CHEESECAKES WITH WHITE CHOCOLATE GANACHE. It took me two days to complete the four steps required to create this dessert, but I do believe that the end results were worth the effort . . . and I hope you do, too! Step 1: PREPARE & BAKE GF GRAHAM CRACKER CRUST. Preheat oven to 350 degrees F.YOU WILL NEED:! Box (7.5 oz) *Gluten-free Cinnamon Graham Crackers (I used Pamela's Brand) 6 ounces Unsalted Butter at room temperature 1 12-cup Muffin pan A Food Processor*You will need about 2 cups of crumbled graham crackers to proceedINSTRUCTIONS:Put the graham crackers into the food processor, breaking them up into big pieces as you do so. Pulse the broken crackers as many times as needed to crumble them into fairly big crumbles. Add the 6 TBS's of softened butter and blend (pulse) until you have a well-blended mixture of moist crumbles (blend until you can \"clump\" some of the mixture between your fingers). Place approximately 1 rounded TBS of the mixture into each of the muffin cups and press down firmly with your fingers. Bake the crust for about 8 minutes (or until evenly browned); remove from oven and allow to cool while you make the filling (allow to cool completely; about 1 hour).*In about 1 hour you will need a 300 degree F oven, so either shut your oven off now, or reduce the temperature to 300 degrees F and hold it there until you are ready to fill and bake the cheesecakes. Step 2: PREPARE THE CHEESECAKE FILLING. Preheat oven to 300 F.Fill an oven-proof dish with 2 cups of water and place it on the bottom rack of the oven. (This will help to keep the mini-cheesecakes from cracking).INGREDIENTS FOR THE CHEESECAKE FILLING:4 ounces Cream Cheese at room temperature 2/3 Cup Chocolate-flavored Sweetened Condensed Milk 1/2 Cup Whole Milk Ricotta Cheese 1/2 Cup Italian-style Marscapone Cream Cheese 2 teaspoons Pure Vanilla Extract 2 Large Eggs (I prefer organic cage-free brown eggs) 1/2 teaspoon fresh Orange ZestINSTRUCTIONS:Place the cream cheese in the bottom of a large mixing bowl and mash it down a bit with a fork. Pour the Chocolate-flavored Condensed Milk over the cream cheese and beat until smooth. Add the Ricotta and Marscapone cheeses and the Vanilla Extract and beat again until smooth. Add the eggs, 1 egg at a time, beating each time until the egg is well blended into the mixture. Add the Orange Zest, mix just until well blended, then ladle the mixture over the graham cracker crusts,filling each cup almost to the top. Just before putting the muffin pan in the oven I got the bright idea to sprinkle some chocolate chips onto of each filled muffin cup. Place the muffin pan on the upper oven rack and bake at 300 degrees F for 18 to 20 minutes (the cheesecakes should be slightly \"jiggly\" around the center, but firm around the sides when done - mine took 18 minutes).Remove muffin pan from the oven and allow to cool on a rack until cool enough to place in the refrigerator; then refrigerate for at least 6 hours before glazing with the ganache (see next step) - I covered the muffin pan and left it in the refrigerator overnight. When the mini cheesecake muffins were first removed from the oven, they were nice and \"puffy.\" bit after a few minutes they deflated somewhat. . .that is to be expected! Step 3: PREPARE THE GANACHE AND GLAZE THE MINI MUFFINS. INGREDIENTS:1/2 Cup Heavy Whipping Cream 1 Cup White Chocolate Chips 1/2 Cup Whole Berry Cranberry SauceINSTRUCTIONS:Mix the Whipping Cream & Chocolate chips together in a microwaveable bowl and microwave on high for 30 seconds. Remove from microwave and stir; if the mixture is not smooth, microwave for another 15 or 20 seconds. Remove the chilled muffins from the refrigerator and drop a little off the whole cranberry sauce onto the top of each muffin; then cover with the White Chocolate Ganache, letting some run down the sides.NOTE: I was experimenting here. I dropped a little Whole Cranberry Sauce onto the top of 1/2 of the muffins, and sprinkled some more chocolate chips on the other half; then I covered them with the ganache. I felt that they looked a little dull, so I added some more cranberry sauce and chips to the tops of the muffins and I think this really enhanced their appearance. This recipe is a variation of the ganache recipe that I found online at: http://www.acupofmascarpone.com/2012/11/chocolate-cranberry-fudge-cake-with.html Step 4: TIME FOR DESSERT . . .. A rich finishing touch to a great Holiday Dinner!I have estimated the nutrition for this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. It appears that each mini cheesecake contains about 284 calories; the ganache will add approximately 146 more calories to this dessert. Once in a while you have to throw caution to the wind and enjoy your sweets!PLEASE NOTE: My recipe for Gluten-Free Mini Ricotta Chocolate Cheese Cakes was inspired by Marcela-Valladolid's Mexican Ricotta Cheesecake recipe that was posted on www.foodnetwork.com.", "images_list": ["gluten-free-mini-ricotta-chocolate-cheesecakes-wit_0", "gluten-free-mini-ricotta-chocolate-cheesecakes-wit_1", "gluten-free-mini-ricotta-chocolate-cheesecakes-wit_2", "gluten-free-mini-ricotta-chocolate-cheesecakes-wit_3", "gluten-free-mini-ricotta-chocolate-cheesecakes-wit_4"]} {"id": "RECIPE_2232", "question": "What ingredients are needed for the cheesecake filling in 'Gluten-Free Mini Ricotta Chocolate Cheesecakes,' and how should they be mixed together?", "provenance": [41436], "ground_truth": "To make 'Gluten-Free Mini Ricotta Chocolate Cheesecakes,' the ingredients needed for the cheesecake filling include 4 ounces of Cream Cheese, 2/3 cup of Chocolate-flavored Sweetened Condensed Milk, 1/2 cup of Whole Milk Ricotta Cheese, 1/2 cup of Italian-style Marscapone Cream Cheese, 2 teaspoons of Pure Vanilla Extract, 2 large Eggs, and 1/2 teaspoon of fresh Orange Zest. The process for mixing them involves mashing the cream cheese in a bowl, adding the condensed milk and beating until smooth, then incorporating the ricotta, marscapone, and vanilla, and beating again. Finally, the eggs are added one at a time, mixing until well blended.", "images_list": ["gluten-free-mini-ricotta-chocolate-cheesecakes-wit_2"]} {"id": "RECIPE_2233", "question": "What is the process for creating a brew bucket for fermenting your own beverages at home?", "provenance": [41437], "ground_truth": "Introduction: Brew Bucket. I am making this instructable because I was about to buy some of these 3.5 gallon fermenting buckets online for about $15 + shipping. Good thing I didn't because I was able to go to home depot and make them for half the price. I mainly use 6.5 gallon glass carboys because I make large 10 gallon batches of beer but sometimes making 3 gallons inside the house is nice. These are also convenient to clean when making all fruit wines that usually have large chunks. \u00a0 Step 1: Food Safe Plastic. I know many people out there are concerned about the plastic being food safe like the ones at your local home brew shop. The plastic buckets that I purchased are the same type of plastic. HDPE (high density polyethylene) is used in milk, juice and water containers in order to take advantage of its excellent protective barrier properties. Its chemical resistance properties also make it well suited for items such as containers for household chemicals and detergents. Most five gallon food buckets are made from HDPE. Examples: Milk bottles, shopping bags. There had been extensive discussion on your favorite home brew forums on this very topic. I personally feel that it is safe but if you do not want to use this plastic that is completely up to you. \u00a0 Step 2: List of Materials and Tools. To make a plastic bucket you will need: -- a plastic bucket (I used a 3.5 gallon) -- a plastic bucket lid (5 gallon fits on my bucket. I also purchased one with a gasket) -- a rubber grommet (3/8 in) -- power drill -- drill bits \u00a0 Step 3: Building. To build this bucket all you really have to do is drill a hole in the bucket so that it will accept the grommet. To do this first drill a small pilot hole to guide the larger drill bit. I used a 1/8 then made a larger hole with a 7/16 bit. The 7/16 bit was still slightly small so I reamed it out with a knife until I got a snug fit when the airlock was on there. Learn from my mistake and do not force the airlock into the hole if it is too small. I ripped my first grommet. \u00a0 Step 4: Finished Bucket. This is the finished product. I decided to make two of these. It only takes a few minutes to make. I know that it is not rocket science but sometimes if this simple information is not out there, people will not even try to make it themselves. \u00a0 Step 5: Brewing Something. I initially did not put this step in but if you are new to home brewing you might want a few recipes to get you started. The recipes will be very crude but they will work. If you want better instructions there are many good instructables on brewing wine or beer. You can use any yeast to brew beer but I recommend using brewers yeast. Bread yeast is easy to find but gives a distinctive bread/yeast flavor that is not pleasant when brewing. I have many recipes on brewing beer, wine and soda on my pinterest if you are interested\u00a0http://www.pinterest.com/xmobisx/ For all these recipes you should sanitize all equipment that will be in contact with the ingredients.\u00a0Basic Mead Recipe -- 10 pounds of honey -- \u00a02 gallons of water -- Handful of raisins -- Yeast Place 2 gallons of water into a large pot and heat until boiling. Once the water comes to a boil turn off the heat and add the honey. Mix well until all the honey is dissolved. Let this mixture cool until it is below 95 degrees Fahrenheit. Once the mixture has cooled place it into the bucket with the yeast. Place the lid on the Bucket and attack airlock. Let this sit for a month. Once the month is up you can bottle it. The longer the wine ages the better it will taste.Basic Fruit Juice Wine -- 3 gallons of fruit juice( 100% juice without preservatives) -- 4 pounds of sugar (white, brown, granulated...any) -- handful of raisins -- Yeast Place juice into bucket and add yeast. Then attach lid with airlock and let sit for at least a month. After a month it should be ready to bottle. The longer it ages in the bottles the better it will taste.\u00a0", "images_list": ["brew-bucket_0", "brew-bucket_1", "brew-bucket_2", "brew-bucket_3", "brew-bucket_4"]} {"id": "RECIPE_2234", "question": "For making 'brew-bucket,' what is the correct method for drilling a hole in the bucket to fit the grommet?", "provenance": [41437], "ground_truth": "To make 'brew-bucket,' the correct method for drilling a hole in the bucket involves first drilling a small pilot hole with a 1/8 inch bit, then using a 7/16 inch bit to make a larger hole. It's important to avoid forcing the airlock into the hole if it is too small to prevent ripping the grommet.", "images_list": ["brew-bucket_3"]} {"id": "RECIPE_2235", "question": "What is the overall process for creating a delightful pumpkin spice cake with layers and frosting?", "provenance": [41438], "ground_truth": "Introduction: How to Make Pumpkin Spice Cake With Layers and Frosting and Everything!. So, you would like to make dessert for the harvest season, but pumpkin pie seems so passe. Well, give pumpkin cake a try. This spiced treat includes a sweet caramel and cream cheese frosting that will knock your socks off - assuming you wear them. I have adapted the recipe from Bon Apetit (you will notice the magazine in some of the pix), mostly because I just can't do exactly as told. Ever. My advice for those of you inspired by this Instructable is to follow the basic instructions and not to copy my actions - unless you like to take the long way.Always make sure you have ingredients and hardware on hand BEFORE starting the project. Just this once, I was prepared and did not have to run out midway - thanks to my previous pumpkin torte success/debacle, I had already purchased heavy whipping cream.The Hardware2 9\" round cake pansbig mixing bowl - or three, if you don't want to wash between steps2 smaller bowlsA marvelous electric mixer - if not, then a sturdy spoon, lots of patience, and serious biceps.a long serrated knifea rubber spatulaa wide dull knife (aka frosting spatula)The Cake Ingredients3 cups all purpose flour2 teaspoons baking soda2 teaspoons baking powder1 15 oz. can pumpkin pie filling***1/2 cup sugar1 1/4 cup vegetable oil4 large eggsThe Frosting Ingredients1 1# box powdered sugar1/2 cup + 1Tbsp heavy whipping cream1 tsp vanilla extract1 8oz. package cream cheese, room temperature1/4 cup (1/2 stick) unsalted butter, room temperature***The original recipe called for pure pumpkin , 1 1/2 cup sugar, and a host of spices. To save time, I hacked it and used Libby's pie filling, decreasing sugar. It worked. Step 1: The Cake Batter. First, we assemble the cake. Preheat the oven to 350. Make sure the racks are centered - too high or too low and your cake will burn, baby, burn. Butter and flour the two cake pans, tapping out excess flour. This will enable your cakes to pop out nicely when done. I didn't actually have to do this because I have special nifty pans with arms that cut and relaease the bottoms. However, in the interest of instruction, I have shown this step for those of you who probably don't have weird kitchen gadgetry.Whisk the first three ingredients in a large bowl. Realize you want to use this bowl for the next step and transfer the flour mixture to one of the cake pans temporarily. Alternately, start out using an extra bowl. Sigh. Using electric mixer (see note on previous step under \"Hardware\") beat pumpkin, sugar, and oil in large bowl. I happen to have hazelnut oil, so I substituted about a 1/4 cup of it for some of the vegetable oil - should add a subtle flavor without changing the cake structure. Feel free to experiment, just don't change the total amount of oil. Add eggs 1 at a time, beating to incorporate between additions. Here the recipe called for 2 tsps of orange peel. Bleah. I skipped that and added some lemon peel instead. Your cat will be supervising, so make sure no fur gets in the food. Ugh. Add flour mixture and beat on low speed just enough to blend it. You want a light cake and beating the devil out of it will increase gluten production making for a more, ah, tough chewy cake. Can we say, \"gross\"? Now that the batter is ready, divide it equally into the prefloured and now empty cake pans.Bake the batter until a toothpick inserted comes out clean - 35 minutes in my oven. Cool the cakes in pans for 10 minutes or so, then flip them out (nice to have a cooling rack for this) and turn them top side up to cool completely.During the cooking time, you may realize the can of pumpkin filling you purchased was overly large. Since you have excess, you should utilize it by attempting the pumpkin torte again. Hey! By the time the cakes are done, you can toss it into the oven preheated to the same cooking temperature. What else to do on a rainy day but bake? Certainly not going to vaccuum... Step 2: The Frosting. Cake is good, yes, but cake with frosting is better. So make some frosting. Sprinkle 1/2 cup powdered sugar over the bottom of a small skillet, cooking on medium heat until sugar melts. No need to stir yet, but I'm serious about the medium heat. Don't burn the sugar with impatience. Once melted, you can stir as needed, watching for a color change to amber - a coupla minutes. Now, stir in 1/2 cup cream, vanilla, and salt. (Useful to already have this mess mixed and ready to pour). The goo is going to bubble like a witches cauldron. Whee! Stir some more, dissolving any hard bits. Stir in that last teaspoon of cream, and let cool to room temperature in a small bowl. You have just made candy.On to the next. Using the electric mixer, beat cream cheese and butter in a large bowl. Gradually beat in powdered sugar. How much? Well....I went off the recipe because I started with a big container of powdered sugar instead of a 1# box. Guesstimating as I mixed, I just kept adding sugar until the frosting attained a frostinglike stiffness. Realizing I would be adding soupy caramel, I aimed for extra stiffness. Then I began beating in the cooled caramel. This is where you can really go to town with an electric mixer. Whip it!Time to put completed frosting into a small bowl, cover it and chill it until spreadable. Coupla hours. One of the pix is finished frosting - the leftovers, that is. It'll be used to make sandwiches out of the cake tops that get cut off in the following step. Waste nothing. Step 3: Assemble the Layers. In order for your cake to have a uniform appearance, the layers need to be even. Cut the rounded tops off carefully using a loooong serrated knife. Be careful. I don't think anyone has posted an Instructable for reattaching lost fingers. Perhaps my next burning question?Place 1st cake layer on a plate, cut side up. Spread about a 1/4 of the frosting on the top. Begin with a big glop in the center and gently work your way out using a frosting spatula or a very wide dull knife. Go all the way to the edge, maybe a little over. Trip over the dogs(large) on the way to grabbing the second cake. Curse and grab your toes, hopping up and down. Place the 2nd cake, cut side down, over the frosted layer. Frost the top first, and then the sides, smoothing to your satisfaction. I added some dried cherries and cranberries for decoration - use your imagination and be inventive with presentation.Survey the enormous mound of dirty kitchenware with trepidation, and long for a dishwasher. Question whether the end result is worth the effortBegin washing. Step 4: Transporting and Serving. I was sharing my cake with friends, but not entertaining at home, so that cake had to travel. No cake should sit out in the rain, and it was pouring. I had a large Tupperware container but no lid (Did I see it out in the garage last week?). The cake went in the container and was given a plastic bag topper. Voila! Cake condom.The cake arrived at its destination, safe from the elements and clouds of pet hair in my CR-V. The confection was sliced up and served with aplomb and gurgled murmurs of appreciation from attendant teenagers and adults. Go bake a cake and invite some company over.", "images_list": ["how-to-make-pumpkin-spice-cake-with-layers-and-fro_0", "how-to-make-pumpkin-spice-cake-with-layers-and-fro_1", "how-to-make-pumpkin-spice-cake-with-layers-and-fro_2", "how-to-make-pumpkin-spice-cake-with-layers-and-fro_3", "how-to-make-pumpkin-spice-cake-with-layers-and-fro_4"]} {"id": "RECIPE_2236", "question": "How should you coat the fish when making a Whitefish Sandwich?", "provenance": [41440], "ground_truth": "To coat the fish for a Whitefish Sandwich, dip the fresh fish into an egg wash to cover it completely, then dredge it lightly through flour and season with salt and pepper.", "images_list": ["meal5_3"]} {"id": "RECIPE_2237", "question": "What is the purpose of making parallel cuts on the top of the dough when preparing Easy Handmade Manitoba Bread?", "provenance": [41442], "ground_truth": "Making parallel cuts on the top of the dough when preparing Easy Handmade Manitoba Bread helps with leavening by increasing the surface area of the dough, and it also gives the bread its classic shape.", "images_list": ["easy-handmade-manitoba-bread_4"]} {"id": "RECIPE_2238", "question": "What\u2019s the best way to whip up a delightful batch of Pirate Delight Jell-O?", "provenance": [41443], "ground_truth": "Introduction: Pirate Delight Jell-O. You\u2019ll need:\nSome Fat Free Vanilla wafers (20 cookies)\nA couple 8oz single serving containers\n2 cups water and a way to get it boiling (16 oz water)\n2 small boxes island pineapple Jell-O (2-4oz boxes or 1-6oz\u00a0box)\nAt the Doc Mangus compound we like things intense so when we make Pirate Delight Jell-O we use half the water called for in the box direction. In this example we\u00a0will use\u00a02 cups, (16oz),\u00a0water\u00a0and 2\u00a0small, (2-4oz),\u00a0boxes gelatin. Step 1: . Bring the water to a boil then add\u00a0both boxes of\u00a0gelatin. Stir until the gelatin is completely dissolved. Step 2: . Carefully transfer the hot mixture to your serving containers. We have a lot of these 8 ounce jars laying about so we used them.\nAdd eight\u00a0 to ten vanilla wafers to each serving. The wafers will float at first then sink below the surface.Tip: We like Orange, Peach, and Island Pineapple flavors\u00a0the best. Island Pineapple kinda tastes like pineapple upside down cake in this recipe. Adult Pirates will be delighted to substitute 1/2 cup rum for 1/2 cup of the water.", "images_list": ["doc-mangus-pirate-delight-jell-o_0", "doc-mangus-pirate-delight-jell-o_1", "doc-mangus-pirate-delight-jell-o_2"]} {"id": "RECIPE_2239", "question": "What is the process for incorporating gelatin into boiling water when making 'Pirate Delight Jell-O'?", "provenance": [41443], "ground_truth": "To make 'Pirate Delight Jell-O,' the process involves bringing the water to a boil, then adding both boxes of gelatin and stirring until the gelatin is completely dissolved.", "images_list": ["doc-mangus-pirate-delight-jell-o_1"]} {"id": "RECIPE_2240", "question": "What\u2019s the best way to whip up a delightful vegan paella that features aubergines?", "provenance": [41444], "ground_truth": "Introduction: Easy Vegan Recipe for Paella With Aubergines. Here\u2019s main course combining the Mediterranean cuisine with the strong flavours of the East. As I can\u2019t think of an exact name this meal should have, I\u2019ll simply call it \u201cvegan paella\u201d for two reasons \u2013 the yellow coloured rice and the rich amount of vegetables in it.\nProducts(for 4):\n1 small bowl of basmatti rice (~200 g)\n100 g pitted black olives\ntwo large (~700g) aubergines\n4-5 average tomatoes\n1 large onion\n6-7 cloves of garlic\na handful of fresh parsley\n4 tbsp olive oil\n1/2 teaspoon turmeric\n1 pinch cinnamon+1 coriander\ngrounded black pepper, paprika\nsalt (for the aubergines)\nCut the aubergines in large thin circles, salt them and put aside.\nChop the onion in tiny cubicles, heat 3 tbsp of the olive oil in a pot, put in the spices stir, add the onions and stir again. Let in simmer for a minute and add the rice. Stir wee until all of it takes the bright yellow colour of the turmeric, pour in two small bowls of water, cover and lower the heat.\nCut the olives in circles and add them to the boiling rice. In about 10 minutes remove from the stove and leave it to absorb the remaining liquid.\nRinse the aubergines from the salt and steam them for 5 minutes until soft. Cut the garlic in slices.\nPour the remaining oil in a pan and cover the surface with it. Lay one layer of aubergines (approx. half of the entire quantity), put some pepper, paprika and half of the garlic slices. Now cover evenly with the rice and put the rest of the aubergines on top. Add pepper/paprika and the remaining garlic.\nCut the tomatoes on circles and arrange on top as last layer. In one of the corners of the pan pour half bowl of water.\nCook in 180C (356F) degrees for about 20 minutes. Sprinkle with the minced parsley on top.\u00a0\nMore Easy Vegan Recipes!", "images_list": ["easy-vegan-recipe-for-paella-with-aubergines_0"]} {"id": "RECIPE_2241", "question": "How should the rice be cooked for 'Bacon and Corn Risotto' to enhance its flavor?", "provenance": [41446], "ground_truth": "For 'Bacon and Corn Risotto,' the rice should be cooked in a rice cooker using chicken broth instead of water to enhance the flavor of the risotto.", "images_list": ["bacon-and-corn-risotto_2"]} {"id": "RECIPE_2242", "question": "What\u2019s the best way to prepare a delicious batch of fresh guacamole that captures the essence of authentic Mexican flavor?", "provenance": [41447], "ground_truth": "Introduction: The Perfect Fresh Guacamole. I'm going to show you how to make some of the best guacamole you've ever had. Guacamole is one of those snack foods that varies considerably everywhere you try it. This recipe is plain and simple, but it represents the amazing fresh flavor you'll find in many of the best Mexican Restaurants. After countless tries and adjustments, I believe this recipe is now perfected and my friends agree! Step 1: Ingredients. > 2 ripe (slightly soft) Hass avocados (You could use another brand, but I've had the best luck with Haas) > 3 - 4 cloves fresh garlic, minced > 1/2 lime > 1/2 med white onion, finely diced > 1/2 tsp coriander > 1 tbsp fresh finely chopped cilantro > 2 Roma tomatoes\u00a0 (or 1 beefsteak), diced > 1 tsp kosher salt Step 2: Directions. 1.) Cut and Peel the Avocados.\u00a0 If you've never done this before, here is a great how-to article.\u00a0 Don't be intimidated. It is a very simple process.\u00a0 Just be careful with that knife. 2.) Add avocado pieces to a large bowl or ideally a lava stone mortar.\u00a0 Using your tool of choice (large spoon or pestle) mash the avocado well. 3.) Squeeze the juice from 1/2 lime over the avocado. 4.)\u00a0 Add all remaining ingredients (cut as defined) and mash well until the desired consistency is achieved. The result should be slightly chunky, but small enough to fit on chips or crisp toast. Step 3: Tips. > Save the seed from an avocado.\u00a0 If you have any leftovers, place the seed inside the guacamole before refrigerating. This will help it stay fresh longer and also help prevent it from turning brown. > Don't add too much cilantro. It will easily overpower the guacamole.\u00a0 > The Avocado's must be ripe and slightly soft.\u00a0 This is critical to the texture and taste of the guacamole.\u00a0 > While not required, a traditional Mexican Molcajete (aka lava stone mortar) is great for mashing up ingredients and provides a fun\u00a0 authentic serving dish. > This goes well with tortilla chips, toasted olive oil coated pita bread, and small toasted pieces of bread For more recipes and other projects please visit my personal site: http://manganlabs.com", "images_list": ["the-perfect-fresh-guacamole_0", "the-perfect-fresh-guacamole_1", "the-perfect-fresh-guacamole_2"]} {"id": "RECIPE_2243", "question": "What method is recommended for mashing the avocados in 'The Perfect Fresh Guacamole,' and what should the consistency be?", "provenance": [41447], "ground_truth": "In 'The Perfect Fresh Guacamole,' it is recommended to mash the avocados using a large spoon or a pestle in a bowl or a lava stone mortar, achieving a slightly chunky consistency that is small enough to fit on chips or crisp toast.", "images_list": ["the-perfect-fresh-guacamole_2"]} {"id": "RECIPE_2244", "question": "What\u2019s the best way to prepare vibrant and flavorful nachos that stand out at any gathering?", "provenance": [41448], "ground_truth": "Introduction: Nacho (Not Your) Average Nachos. These are such a colourful and fun bite-sized appy to bring to a party! These mini scoops make for a mess-free nacho delight that everyone is sure to love. Step 1: Ingredients. Scoops tortilla chipsGrated cheese (here I used monterey jack for the peppery kick)Red and yellow bell peppers Refried beansGreen onionsAvocadoSour creamCumin, chilli powderSalsaLime juiceNote: You can choose to add different things to these mini nachos depending on what you like on your nachos. (ex. beans, corn, tomatoes, hot sauce...etc.) Step 2: Start Filling. Line up the scoops on a baking sheet carefully discarding broken ones into a separate bowl for snaking on. Add cumin and chili powder (about a teaspoon each) to the refried beans mixture. Take a small spoon and add a small blob of beans to each scoop. Step 3: Keep Filling the Scoops and Cook.. Add a red pepper chunk and yellow pepper chunk into the scoops. Add a small pinch of grated cheese to each scoop and bake on broil for about 5 minutes (check after 3 minutes). You want the cheese to be melted and the cups to turn a golden brown. Step 4: Final Filling. After slicing the avocado, drizzle with lime juice (this keeps them from going brown and adds zesty flavour). Add a small slice of avocado to the scoops and sprinkle all the scoops with green onions. Add a small blob of sour cream and voila! Tip: for the sour cream, put a few heaping tablespoons into a small plastic bag. Cut the corner off and this allows you to squeeze the sour cream onto each nacho scoop in a more controlled way.Put out salsa next to them for people to dip or add to their nacho scoops.", "images_list": ["nacho-not-your-average-nachos_0", "nacho-not-your-average-nachos_1", "nacho-not-your-average-nachos_2", "nacho-not-your-average-nachos_3", "nacho-not-your-average-nachos_4"]} {"id": "RECIPE_2245", "question": "In the recipe 'Nacho (Not Your) Average Nachos,' what ingredients should be added to the scoops after the refried beans mixture, and how long should they be baked?", "provenance": [41448], "ground_truth": "In the recipe 'Nacho (Not Your) Average Nachos,' after adding the refried beans mixture, you should add a red pepper chunk and a yellow pepper chunk into the scoops, followed by a small pinch of grated cheese. They should be baked on broil for about 5 minutes, checking after 3 minutes to ensure the cheese is melted and the cups are golden brown.", "images_list": ["nacho-not-your-average-nachos_3"]} {"id": "RECIPE_2246", "question": "What\u2019s the easiest way to prepare homemade kefir without all the fuss of traditional methods?", "provenance": [41449], "ground_truth": "Introduction: Easy Kefir. If you've ever made Kefir from powdered kefir starter you may have thought you needed to follow the instructions on the package. Not true! The instructions tell you to use a quart of milk, to heat it to 180\u00ba, let it cool to 100\u00ba and add the starter. None of this is true - it is so much easier than that. I may have the temperatures wrong because I threw out the instructions long ago but you get the ideaFollowing the directions means heating the milk - which means getting out a pot, later washing that pot, it means using a thermometer, later washing that thermometer, it means standing around watching milk almost boil, then standing around watching milk get almost back to room temperature. It means finding a container to store the kefir in so it can go into the fridge after it gets thick, then later washing that container. Following the instructions is also twice as expensive as not following them - as you will see. Step 1: Supplies. 1/2 gallon of milk - I use organic whole cow's milk but you can use goat milk as well as lowfat milk.Kefir starter - available at Whole Foods and here on Amazon.spoon and cup. Step 2: Mix and Pour. Pour out a bit of milk and add the culture to it. Mix it well and then just pour back into the milk container. Step 3: Shake. Put on the cap and shake or turn it upside down 25 times or so.I've made kefir this way for at least two years now with success every time. Step 4: Wait 24 Hours. That's it, just wait 24 hours with the container sitting out of the fridge. After 24 hours you can test the consistency and see if it's as thick as you like, if not then give it a few more hours. Afterwards just put it in the fridge - it will stay delicious for at least a month, though it is unlikely it will not be drunk well before then. The milk container does get a nice bulge to it but that's OK.You may use a few tablespoons of your homemake kefir to start another batch - the same way - by stirring it into a cup or so of milk and then pouring that mixture into your container of milk. I have hear that the powered starters make for a culture that gets weaker over time. I don't know if this it true because I get tired of kefir after a few months of eating it and take a kefir break for awhile. Step 5: Kefir Soup. This may be weird sounding to all of you who are used to sweet kefir with fruit found on the grocery store shelves, but I eat mine in a soup bowl with a soup spoon, drizzled with olive oil and sprinkled with salt, chili powder and sesame seeds. Yummers.", "images_list": ["easy-kefir_0", "easy-kefir_1", "easy-kefir_2", "easy-kefir_3", "easy-kefir_4", "easy-kefir_5"]} {"id": "RECIPE_2247", "question": "For making 'Easy Kefir,' what is the next step after mixing the kefir starter with a bit of milk?", "provenance": [41449], "ground_truth": "After mixing the kefir starter with a bit of milk, you should pour that mixture back into the milk container.", "images_list": ["easy-kefir_2"]} {"id": "RECIPE_2248", "question": "What\u2019s the best way to prepare a fresh and delicious corn salsa at home?", "provenance": [41450], "ground_truth": "Introduction: Corn Salsa. \n Corn salsa is so simple and tasty. I've been sick the past couple of days and it was one of the only things that sounded good. :) This salsa is best with fresh corn, but it works well with frozen corn too! Just pop it in the microwave to defrost or leave it overnight in the fridge.\nIngredients:\n\n\t\t1 1/2 - 2 cups fresh or defrosted corn\n\t\t1/4 red onion\n\t\t1 jalapeno or serrano pepper\n\t\t1/2 tomato or a few cherry or grape tomatoes (if tomatoes are out of season, the smaller ones will taste better!)\n\t\t1-2 limes\n\t\tsalt\n\t\tchili powder\n\t\tcilantro\nMethod:\n\n\t\tDice the onion, tomatoes and jalapenos and dump into a big bowl with the corn (I like to scoop out the excess seeds and liquid from the tomatoes, but you don't have to!)\n\t\tAdd a pinch of salt, a pinch of chili powder and the juice of one lime.\n\t\tTaste and add more lime and salt as needed!\nYou will want to use lots of salt. I normally put in two big pinches, which always seems like far too much but works perfectly. You do need quite a lot to balance out the sweetness of the corn. Same with lime juice - you'll use more than you think! It's never more than two limes, though.\nKeep in mind that this is best eaten right away - the salt will pull water out of the veg and make it runny after a while. :)\n ", "images_list": ["corn-salsa_0"]} {"id": "RECIPE_2249", "question": "What preparation method is used for the onion, tomatoes, and jalapenos in the 'Corn Salsa' recipe before mixing them with the corn?", "provenance": [41450], "ground_truth": "In the 'Corn Salsa' recipe, the preparation method involves dicing the onion, tomatoes, and jalapenos before mixing them with the corn in a big bowl.", "images_list": ["corn-salsa_0"]} {"id": "RECIPE_2250", "question": "What\u2019s the best way to create a delicious watermelon dessert pizza that everyone will love?", "provenance": [41451], "ground_truth": "Introduction: Watermelon Dessert \"Pizza\". Why not put a twist on the old fruit platter, and dress it up like a pizza?When eating watermelon one summer day, I realized a slice looked not too far off from a pizza bun covered in tomato sauce - and thus the idea for watermelon dessert \"pizza\" was born.With your toppings on hand, this should take no more than a few minutes for each \"pizza\". Step 1: Ingredients. The base of the \"pizza\", aka. the bun with tomato sauce is a single slice of watermelon. Choose your own toppings. Experiment. Go crazy.Here are some ideas:- galia or honeydew melon, cut into circles (slices of mozzarella cheese)- green or blue grapes (olives)- strawberries (pepperoni or other sausage)- green or yellow apple, shredded (shredded cheese)- green kiwi (fresh herbs, pesto) Step 2: Making the Pizza. For the first \"pizza\", I added circular pieces of galia melon. I used the top of a glass to punch out perfect circles. I planned on using kiwi for the green herbs, but as luck would have it I picked up the wrong kind of kiwi (yellow instead of green). The green \"herbs\" are pieces of watermelon skin, cut into shape with a knife and a pair of scissors.For the second \"pizza\", I used a cheese grater to grate an apple and used this for cheese topping. I added strawberries and grapes to represent pepperoni and olives.The most important factor in any kind of creative dessert is to have fun, so don't let your selection of fruits be a limit. Use what you have, and experiment.I would love to see what you come up with, or if you have any ideas for other toppings!", "images_list": ["watermelon-dessert-pizza_0", "watermelon-dessert-pizza_1", "watermelon-dessert-pizza_2"]} {"id": "RECIPE_2251", "question": "For making 'Watermelon Dessert Pizza,' what is the base of the pizza and what toppings are suggested?", "provenance": [41451], "ground_truth": "The base of the 'Watermelon Dessert Pizza' is a single slice of watermelon. Suggested toppings include galia or honeydew melon, green or blue grapes, strawberries, and green or yellow apple.", "images_list": ["watermelon-dessert-pizza_1"]} {"id": "RECIPE_2252", "question": "What is the process for creating a delicious and creamy authentic horchata from scratch?", "provenance": [41452], "ground_truth": "Introduction: Authentic Horrchata . Horchata is a creamy agua fresca made with rice, cinnamon, evaporated milk and condensed milked mixed with water. Nothing beats it on a hot day and it's super easy to make. so first thing first here's what you need:3 cups Long Grain Rice1 Mexican Cinnamon Stick 1 can Condensed Milk1 can Evaporated Milk2 Tbs Vanilla extract SugarWaterFine mesh strainer (Optional)You can always change the recipe because it's really to you. Some people like it sweet, some like it with alot of cinnamon. My mom always eye balls it.My mom makes a double batch and keep the concentrate in a separate container so when it runs it (which it will) you can easily make another batch. Step 1: . So grab your rice and throw it in a pan. Your gonna want to keep it on medium heat. now Grab a wooden spoon and stir the rice often. Step 2: Toasting the Rice. First the rice is gonna get really white. Keep stirring your rice until you get a even browning throughout the rice grains. This takes about 10-20 minutes, you don't want to rush it. Step 3: Cool and Soak. Now that your rice is ready place it in a bowl and let it cool off. Next you add water and let the rice soak it for at least 3 hours or overnight. You can rush it if you like but it's not the same. Add your cinnamon stick, I like to bury it under the rice but my mom says it's the same thing. After 3 hours the rice is ready for the next step. Step 4: Add Milks and Blend. Seperate the rice and cinnamon into 2 batches. Save the second blended batch of concentrate for your refill. Now place your rice and cinnamon in the blender about half way. Add your vanilla extract, condensed and evaporated milk and blend it as smooth as you can. Step 5: Last Step. Grab your favorite pitcher and fill it up halfway with water. My mom added a little extra condensed milk to sweeten it up a bit. If your using a strainer place it on top of the pitcher and pour your rice blend in. If you like it a little sweeter you can add some more condensed milk or sugar to taste.Finally grab a cup with some ice and pour that liquid white gold down your throat hole haha. ", "images_list": ["authentic-horrchata_0", "authentic-horrchata_1", "authentic-horrchata_2", "authentic-horrchata_3", "authentic-horrchata_4", "authentic-horrchata_5"]} {"id": "RECIPE_2253", "question": "What is the process for toasting the rice when making 'Authentic Horchata,' and how long does this step typically take?", "provenance": [41452], "ground_truth": "To make 'Authentic Horchata,' the rice should be kept on medium heat and stirred often until you achieve an even browning throughout the rice grains. This toasting process takes about 10-20 minutes.", "images_list": ["authentic-horrchata_2"]} {"id": "RECIPE_2254", "question": "What\u2019s the best way to whip up a delicious homemade carbonara from scratch?", "provenance": [41453], "ground_truth": "Introduction: Homemade Carbonara. I just love carbonara! \u00a0I would say it is my favorite pasta/sauce. \u00a0I thought, it must be impossible to make something so delicious. \u00a0Well, it isn't! \u00a0It is very easy. \u00a0So I made it and\u00a0promptly\u00a0ate it all up (with some help). Step 1: Ingredients. \n This amount of ingredients fed my husband an I. The sauce was thick so it could serve 3.Ingredients:\n\n\t\tPasta (I used enough for 2)\n\t\t1/2 Cup Grated\u00a0Parmesan\u00a0Cheese (Grated is better, mine was just shredded but it worked out fine)\n\t\t1 Pkg. Bacon (I just really like bacon, you don't need this much)\n\t\t3/4 Cup Peas\n\t\t1/2 Cup Heavy Whipping Cream\n\t\t3 EggsSupplies:\n\n\t\tPot for boiling Pasta\n\t\tPot/Pan for Bacon\n\t\tBowl for mixing sauce ingredients\n\t\tWooden Spoon\n\t\tCutting Board and Knife Step 2: Get Everything Going. Bacon:\n\n\t\tCut up your bacon. \u00a0\n\t\tIf you don't want to cut it up, you can cook the full strips and try to break it up with your spoon as you cook it. \u00a0\n\t\tPut a bit of olive oil in a pan and turn on the stove.\n\t\tThrow in the bacon and start cooking!\n\t\t(Mine made a mess of the pan since I was always\u00a0stirring\u00a0it so you may not want to do this if you really don't want to clean that mess.)\n\t\tDrain the fat when it's done.\n\t\tEither put it back in the same hot pan to wait, or if the pasta is ready, you'll be mixing it with that.Pasta:\n\n\t\tWhile the bacon is cooking, start heating up some water. \u00a0(You might want to do this before you start the bacon.)\n\t\tBoil your pasta until it is cooked the way you like.\n\t\tDrain the pasta and put it back in the pot. \u00a0(Go on to next step)Peas:\n\n\t\tCook the peas.\n\t\tThat is all.\nYou are doing everything at the same time, but it's not bad at all. \u00a0I thought I would be going crazy running from one thing to another, but it isn't that much to do. \u00a0Cook up the peas and then just set them aside. \u00a0Boil water and we all know that takes forever and you just have to wait for it to happen. \u00a0You will spend most of this time preparing and cooking the bacon. \u00a0\n Step 3: Mixing Time. \n While your bacon and pasta is finishing up, mix up your sauce. \u00a0\n\t\tCrack and beat your eggs. \u00a0\n\t\tOnce they are ready, mix in the whipping cream and\u00a0parmesan\u00a0cheese. \u00a0\nMix it all together!\n\n\t\tOnce the bacon and pasta is ready\u00a0(ideally they will be\u00a0ready at the same time), take everything off the heat and\u00a0mix it all together in one of the hot pots you just used. \u00a0(Remember to drain the pasta first!)\n\t\tMix everything up. \u00a0You are using the heat\u00a0from the pasta and bacon to cook the sauce. (I actually put it back on the stove on the very lowest setting for a couple minutes because my bacon and pasta didn't finish at the same time and I was afraid I didn't have enough heat to cook the eggs and cream properly.)*Be careful not to scramble the eggs by cooking it on too high a heat, that is why you take the pasta and bacon off the heat before adding the egg mixture.\n\t\tWhen everything is mixed up and heated up, stir in your peas and you are ready to eat. Step 4: Eat It!. It is so good! \u00a0Eat it up!\n*Note for reheating. \u00a0It's hard. \u00a0You need to carefully heat it up like you would with candy melts. \u00a0Otherwise you start to scramble the eggs.", "images_list": ["homemade-carbonara_0", "homemade-carbonara_1", "homemade-carbonara_2", "homemade-carbonara_3", "homemade-carbonara_4"]} {"id": "RECIPE_2255", "question": "In the preparation of 'homemade carbonara,' how do you mix the sauce ingredients to ensure a smooth consistency?", "provenance": [41453], "ground_truth": "To mix the sauce ingredients for 'homemade carbonara,' you crack and beat the eggs, then mix in the whipping cream and parmesan cheese. It is crucial to take the pasta and bacon off the heat before adding this egg mixture to prevent scrambling the eggs.", "images_list": ["homemade-carbonara_3"]} {"id": "RECIPE_2256", "question": "What\u2019s the best way to prepare a delicious batch of nasigorang for a flavorful meal?", "provenance": [41454], "ground_truth": "Introduction: NaSiGoRaNg. NaSigorang\nmaking of nasigorang-\nfor chillie oli -\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0(1cup oil,chillie flakes,dry chillies,sugar n fry )\nfor curry-\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0in a seperate wok ad oil add \u00a0g&g chopped n fry and\u00a0then add onions n fry and after that add 4 eggs an\u00a0scramble it after that add the chillie oil that we made before\u00a0n then add the marinated prawns(turmeric\u00a0n with salt) and the fried fish pieces and boiled\u00a0shredded\u00a0chiken pieces and \u00a0 mix and then add tomato and mix n keep for 5mts add salt too..n soya dark sauce n mix \u00a0n let it to boil after that add the boiled rice and mix well by\u00a0adding\u00a0 pinch of ajinamoto\u00a0n add the chopped spring onion\u00a0leaves n serve with some coriander leaves \u00a0and with kebabs wid hotty hot!!!!!!!\u00a0", "images_list": ["nasigorang_0"]} {"id": "RECIPE_2257", "question": "In the preparation of 'NaSiGoRaNg,' which ingredient is added to the wok immediately after frying the chopped ginger and garlic?", "provenance": [41454], "ground_truth": "In the preparation of 'NaSiGoRaNg,' after frying the chopped ginger and garlic in the wok, onions are added next and fried.", "images_list": ["nasigorang_0"]} {"id": "RECIPE_2258", "question": "What steps should I take to prepare the peaches for making 'Peach Brown Betty'?", "provenance": [41455], "ground_truth": "To prepare the peaches for 'Peach Brown Betty,' you should peel and cut the peaches, chop them into small pieces, and then mix them in a bowl with brown sugar, bourbon, nutmeg, cinnamon, and salt. Stir well and set aside.", "images_list": ["peach-brown-betty_2"]} {"id": "RECIPE_2259", "question": "What are the three key features to look for when identifying real morels for the dish 'What Is Dry Land Fish(Morels)'?", "provenance": [41456], "ground_truth": "To identify real morels for the dish 'What Is Dry Land Fish(Morels)', you should look for these three key features: 1) a real morel is hollow from the bottom of the stem to the top of the cap when cut lengthwise; 2) the bottom of the cap is attached to the stem, making them one continuous piece; and 3) the cap has distinct ridges and pits.", "images_list": ["what-is-dry-land-fishmorels_5"]} {"id": "RECIPE_2260", "question": "What is the process for creating delicious raw vegan cupcakes from scratch?", "provenance": [41457], "ground_truth": "Introduction: Raw Vegan Cupcakes. Sometimes at Instructables HQ we have in house contests where we challenge each other to the best foods. This time around, we decided on cupcakes.\u00a0\nI chose to whip up a batch of awesome vegan raw cupcakes! these are easy to make and require no baking!\u00a0 Step 1: Ingredients. These cupcakes have 2 main parts, \"cake\" and \"frosting\"\n(For 6 cupcakes)\nThe cake is consistent of:\u00a0\n1 c. of walnuts\n5\u00a0Medjool dates, pitted\n1 tbsp Coconut Oil\n2-3 tbsp of\u00a0Cacao\u00a0Powder or cocoa powder\n1 tsp of Vanilla extract\nPinch of sea salt\nand the frosting is:\n1/2 c of Peeled Almonds\n3 tsp of Agave Nectar\n4 tsp Coconut Oil\nJuice from 2 limes Step 2: Making the Cupcakes. for making the cupcakes, i just threw all the ingredients in a food processor and waited till they where all stuck together. It took about 7 minutes, if your mixture is a bit to dry add a bit of water to get it going. You should be left with a tasty sticky chocolately mess.\u00a0 Step 3: Frosting. For the frosting i used a blender. First i melted the coconut oil a bit to make it creamy and then put in all in a blender and let it whurl! took about 5 minutes to get the right consistency. If you don't blend it enough your frosting may be gritty.\u00a0 Step 4: Frost Your Cupcakes. Next put your cupcake batter in cupcake papers and then cover them with tasty frosting.\u00a0 Step 5: Chill and Serve!. to get them the right\u00a0texture, chill them for about an hour and serve!\u00a0\nThese are very tasty treats set to please any\u00a0palette, vegan or not!\nHope you enjoyed these cupcakes!", "images_list": ["raw-vegan-cupcakes_0", "raw-vegan-cupcakes_1", "raw-vegan-cupcakes_2", "raw-vegan-cupcakes_3", "raw-vegan-cupcakes_4", "raw-vegan-cupcakes_5"]} {"id": "RECIPE_2261", "question": "For making 'Raw Vegan Cupcakes,' what should you do if the mixture is too dry?", "provenance": [41457], "ground_truth": "For making 'Raw Vegan Cupcakes,' if the mixture is too dry, you should add a bit of water to get it going.", "images_list": ["raw-vegan-cupcakes_2"]} {"id": "RECIPE_2262", "question": "What\u2019s the best way to whip up a batch of quick-fix donuts for a delightful surprise?", "provenance": [41458], "ground_truth": "Introduction: Quick Fix Donuts. My 5 years old son always asks for an after school/taekwondo surprise and sometimes I prepare him these donuts as they are ready in less than an hour and using ingredients that you can find in your pantry.No need to proof yeast, no need the hassle much, and definitely kids approved.If you are looking for airy donuts that you can get from Tim Horton's or Dunkin Donuts, these are not for you. These donuts are crispy on the outer and somewhat resemble a cake texture in the center. Step 1: Ingredients and Method. Mix in a bowl:2 c AP flour2 tsp BPa pinch each of cinnamon powder, nutmeg powder and saltIn a separate bowl, melt:2 tbsp shorteningInto melted shortening, add in 1/2 C milkIn another bowl, beat together:1/2 c sugar and 1 whole eggPour in shortening mixture into beaten egg, stir well, then add in flour mixture, knead.Let rest in the fridge, uncovered, for 30 minutesRoll flat dough and cut with donut cutter or round cutter. Let rest on room temperature for 10 minutes. While resting, heat enough cooking oil.Fry donuts until brown, a couple at a time. With a slotted spoon, take out donuts and place on paper towel lined plate. Step 2: Enjoy~. I filled some of the donuts with blackberry jam, some are glazed with maple glaze, some are coated in icing sugar, some with mixture of icing sugar and cinnamon powder, some with melted Baker's semi sweet chocolate and sprinkles, and left some more plain for my 16 months old :)This recipe makes 6 mini donuts, 6 drop donuts, and 10 medium size donuts.", "images_list": ["quick-fix-donuts_0", "quick-fix-donuts_1", "quick-fix-donuts_2"]} {"id": "RECIPE_2263", "question": "In the preparation of 'Quick Fix Donuts,' what ingredients are combined to make the dough, and what is the method for preparing it?", "provenance": [41458], "ground_truth": "In the preparation of 'Quick Fix Donuts,' the ingredients combined to make the dough include 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch each of cinnamon powder, nutmeg powder, and salt. The method for preparing the dough involves melting 2 tablespoons of shortening, then mixing in 1/2 cup of milk. Separately, 1/2 cup of sugar and 1 whole egg are beaten together. The melted shortening mixture is then poured into the beaten egg mixture, stirred well, and finally combined with the flour mixture before kneading.", "images_list": ["quick-fix-donuts_1"]} {"id": "RECIPE_2264", "question": "What\u2019s the best way to create a delicious paddle bit baked potato filled with your favorite ingredients?", "provenance": [41459], "ground_truth": "Introduction: Paddle Bit Baked Potato. Here is a simple way to hollow out a potato so you can fill it with desired ingredients and bake. Step 1: Gather Equipment and Ingredients . Drill Paddle Bit ( I used a 1 1/4in, but the size of bit depends on the size of the potato)Tin FoilPotatoCheeseButterChivesBacon BitsSour Cream This is what I use for my potato, but the ingredients can be modified to fit your taste. Step 2: Core the Potato. Using the drill place the tip of the paddle bit into the top center of the potato. Slowly drill out the center of the potato. Caution when doing this. You do not want to get you hand while coring the potato. Also, try not to go all the way through the potato. This will make a mess when baking and the ingredients will leak out. This would also be a good time to start per-heating the oven at 350 degrees F. Step 3: Fill the Potato. Fill the potato with the ingredients in what ever order you desire.I like to put them in layers with butter on the top and bottom. Step 4: Wrap in Tin Foil. Wrap the potato in tin foil.Then take an extra sheet of tin foil to make a base. This is to hold the potato upright in the oven while baking.Once wrapped place into the over for hour to hour and a half. Depends on the size of potato. Step 5: . Removed from oven and unwrap and enjoy. Caution they will be hot.", "images_list": ["paddle-bit-baked-potato_0", "paddle-bit-baked-potato_1", "paddle-bit-baked-potato_2", "paddle-bit-baked-potato_3", "paddle-bit-baked-potato_4", "paddle-bit-baked-potato_5"]} {"id": "RECIPE_2265", "question": "What precautions should I take to avoid injury while coring a potato for the 'Paddle Bit Baked Potato' recipe?", "provenance": [41459], "ground_truth": "When coring a potato for the 'Paddle Bit Baked Potato' recipe, it is essential to exercise caution to avoid injuring your hand. Additionally, make sure not to drill all the way through the potato to prevent a mess during baking.", "images_list": ["paddle-bit-baked-potato_2"]} {"id": "RECIPE_2266", "question": "What\u2019s the best way to prepare delicious ham and pineapple pinwheels for a fun gathering?", "provenance": [41460], "ground_truth": "Introduction: Ham and Pineapple Pinwheels. Here's an easy recipe for some tasty pinwheels with a tropical flair!These tortilla roll-ups are perfect for a Summertime backyard barbeque. Step 1: Ingredients. Thinly sliced Ham1 large can Crushed Pineapple, drained8 ounces Cream Cheese5 or 6 Large Flour Tortillas Step 2: Cream Cheese. Allow the cream cheese to set out of the refrigerator for about an hour so it will be easier to spread. Spread a thin layer of cream Cheese on a flour tortilla. 1 package of cream cheese (8 ounce) is enough for 5 or 6 large tortillas. Step 3: Pineapple. Open can and drain the pineapple very well, you'll want to remove as much juice as possible to prevent the roll-ups from getting soggy. Spoon the crushed pineapple on top of the cream cheese and spread. Step 4: Sliced Ham. Remove thinly sliced ham from package. Blot each slice with paper towel to remove excess moisture. Layer a few slices of Ham over the pineapple. Step 5: Roll and Slice. Roll up the tortilla and cover in plastic wrap. Place in refrigerator for at least 1 hour before cutting. Remove plastic wrap and slice in 1\" pieces with a serrated knife.Place on serving plate. Cover with plastic wrap and keep refrigerated until ready to serve.Enjoy!", "images_list": ["ham-and-pineapple-pinwheels_0", "ham-and-pineapple-pinwheels_1", "ham-and-pineapple-pinwheels_2", "ham-and-pineapple-pinwheels_3", "ham-and-pineapple-pinwheels_4", "ham-and-pineapple-pinwheels_5"]} {"id": "RECIPE_2267", "question": "What should I do to the cream cheese before spreading it on the tortilla for the Ham and Pineapple Pinwheels?", "provenance": [41460], "ground_truth": "Before spreading it on the tortilla for the Ham and Pineapple Pinwheels, the cream cheese should be left out of the refrigerator for about an hour to make it easier to spread.", "images_list": ["ham-and-pineapple-pinwheels_2"]} {"id": "RECIPE_2268", "question": "What is the process for preparing delicious potato bonda from scratch?", "provenance": [41461], "ground_truth": "Introduction: Potato Bonda : an Easy to Make Snack Food. Potato Bonda or Potato Balls are an easy to make snack food which can be made in a very short time. Whenever some unexpected guests arrive, you can make this tasteful snack and surprise your guests. Step 1: Pressure Cook the Potatoes. Pressure cook five to six (about half a kilogram) of potatoes in a pressure cooker for about eight to ten minutesRemove the cooker from stove and allow the pressure to come down to normal Step 2: Mash the Boiled Potatoes. Once pressure is normal, remove boiled potatoes from cookerYou can place the potatoes in cold water to rapidly cool them downRemove skin and mash the potatoes with your finger without any lumps Step 3: Saute the Mashed Potatoes. You can prepare other ingredients when the potatoes are being pressure cookedChop two medium sized onion and keep asideChop five or six Green chilies (as per your taste) in to fine piecesPlace a frying pan over medium flame and add about a tablespoon of oilStir fry the chopped onions and Green chilies till raw smell disappearsAdd salt to taste and the mashed potatoes to the pan and mix wellRemove the pan from stove and allow the potato mix to cool down Step 4: Make Batter. In another vessel, take the following ingredientsAbout half a cup of chickpea flourOne teaspoon of red chili powderOne teaspoon of cumin seed powderOne teaspoon of fennel seed powderAbout half a teaspoon of Asafoetida powderSalt to tasteMix all these ingredients with water to form a thick batterNow make about one inch size balls with the mashed potato mix and place them in the batter so that the potato balls are evenly covered with batter on all sides.If the batter is very thick, add little water. If it is runny, add little amount of chickpea flour. Step 5: Deep Fry the Potato Balls. Heat enough cooking oil over medium flameOnce the oil is heated, add the coated potato balls one by oneRotate the bonda with a ladle so that all sides are evenly cookedWhen the outer surface of the Bondas turn golden brown remove from oilStrain extra oil using a strainerServe this delicious snack food hot with coconut chutney and coffee", "images_list": ["potato-bonda-an-easy-to-make-snack-food_0", "potato-bonda-an-easy-to-make-snack-food_1", "potato-bonda-an-easy-to-make-snack-food_2", "potato-bonda-an-easy-to-make-snack-food_3", "potato-bonda-an-easy-to-make-snack-food_4", "potato-bonda-an-easy-to-make-snack-food_5"]} {"id": "RECIPE_2269", "question": "In the recipe for 'Potato Bonda,' what ingredients do you need to saut\u00e9 along with the mashed potatoes, and how do you prepare them?", "provenance": [41461], "ground_truth": "In the recipe for 'Potato Bonda,' you need to saut\u00e9 chopped onions and green chilies along with the mashed potatoes. First, you stir fry the chopped onions and green chilies until their raw smell disappears, then add salt to taste along with the mashed potatoes and mix everything well.", "images_list": ["potato-bonda-an-easy-to-make-snack-food_3"]} {"id": "RECIPE_2270", "question": "What is the best way to press tofu for a delicious dish?", "provenance": [41463], "ground_truth": "Introduction: How to Press Tofu. Tofu is one of my favorite foods to cook with. There are so many ways to cook it and it accepts flavors really well! I know that many people have issues with the texture of tofu, so I thought I'd show how I press my tofu to get the best texture from it. This really only works with medium, firm and extra-firm styles of tofu - anything softer and it'll just crumble under the weight!Plus, when you press tofu properly, you remove LOADS of water, which means there's more room for marinade and seasonings to get in and make your tofu awesome. :D Step 1: What You'll Need to Press Tofu at Home. You can buy tofu presses (or make your own! We have a few tutorials here on Instructables), but they tend to be kinda expensive for how often I'd use them. Instead, I use these items:2 large plates2 paper towels or one cloth towela few canned foods or books, whatever you have on hand Step 2: Drain Your Tofu Over the Sink. I like to use a knife to cut one edge of the package and let the tofu drain over the sink. You can slightly squeeze the package at this point too - it'll help get out a bit more water before pressing! I just press my palm into the top while I let it drain. Just don't press too hard, you can bust the tofu. :P Step 3: Set Up the Press. Place the paper or cloth towel on a large plate in the middle. Make sure to fold it several times so there's quite a bit of bulk under the tofu. This is especially important if you're using paper towels - never do just one layer because it will disintegrate and attach itself to the tofu. Yuck! Place the tofu onto the towels, and then place another plate on top as shown. At this point, put 2-3 cans or a couple books on the top plate. This will create your press! Just make sure you don't add too much weight, because you can cause the tofu sides to break and collapse. Step 4: Press the Tofu for 15 Minutes to 1 Hour. The longer you press it, the better it will be! I normally do mine for at least 20 minutes because I always seem to be rushing to cook, but an hour makes for amazing tofu as far as I'm concerned. I had enough time to let it sit for an hour today :DIf loads of water starts building up in the bottom plate, pour it off, otherwise just let it hang out. (See photo above for a gauge of how much water will come out!)If you're using cans you may need to slightly adjust their position or remove one depending on how the tofu is looking. Sometimes too much weight in one place can cause the tofu walls to bow out and break. Step 5: Comparison of the Tofu Before and After. This is what the tofu should look like at the end - it should be a bit smaller! If you pressed it for long enough, you won't see any excess water seeping from the sides, either. :D ", "images_list": ["how-to-press-tofu_0", "how-to-press-tofu_1", "how-to-press-tofu_2", "how-to-press-tofu_3", "how-to-press-tofu_4", "how-to-press-tofu_5"]} {"id": "RECIPE_2271", "question": "What items do I need to set up a press for tofu, and what should I keep in mind when using paper towels?", "provenance": [41463], "ground_truth": "To set up a press for tofu, you'll need two large plates, two paper towels or one cloth towel, and some canned goods or books for weight. When using paper towels, it's important to fold them several times to create bulk, as a single layer can disintegrate and stick to the tofu.", "images_list": ["how-to-press-tofu_3"]} {"id": "RECIPE_2272", "question": "What is the best way to prepare delicious potatoes topped with a creamy bechamel sauce?", "provenance": [41464], "ground_truth": "Introduction: Bechamel Sauce and Potatoes. I was in dire need to create a recipe for the snack foods contest so I thought I would try something original (or semi-original at least) and decided to try and make potatoes with bechamel sauce.\u00a0 The recipe is quite simple and is easy to make in no time at all.\u00a0NOTE: My sauce is a little runny because I over cooked the roux and used too much milk in the original recipe, it is usually much thicker.ANOTHER NOTE: I was only using two potatoes in the pictures because I was only making this for myself this time.\u00a0 Step 1: Materials and Potatoes Recipe. Materials:\u00a0 (for everything)\n\u00a0\u00a0\u00a0 -pans (I had 3)\n\u00a0\u00a0\u00a0 -whisk\n\u00a0\u00a0\u00a0 -scale (metric preferably)\n\u00a0\u00a0\u00a0 -grater\n\u00a0\u00a0\u00a0 -colander\n\u00a0\u00a0\u00a0 -plate\n\u00a0\u00a0\u00a0 -silverwareIngredients:\n\u00a0\u00a0\u00a0 -flour (40 grams)\n\u00a0\u00a0\u00a0 -butter (40 grams)\n\u00a0\u00a0\u00a0 -2 eggs\n\u00a0\u00a0\u00a0 -milk (2 cups)\n\u00a0\u00a0\u00a0 - 4 potatoes\n\u00a0\u00a0\u00a0 -olive oil\n\u00a0\u00a0\u00a0 -seasoningsPotato recipe:\n\u00a0\u00a0 1.) peel and grate those bad boys.\n\u00a0\u00a0 2.) rinse under cold water until the water that comes off of them is not cloudy. (this is to remove the starch so they aren't that starchy.)\n\u00a0\u00a0 3.) dry off the shredded potatoes as much as possible, use a paper towel to squeeze out the water and transfer them to another bowl and pat dry. (now would be a good time to start heating up the oil in a sauce pan)\n\u00a0\u00a0 4.) Beat eggs and season with salt and pepper well then pour onto the potatoes and mix well. (I would not recommend letting the mixture sit out for long as it will not keep that long)\n\u00a0\u00a0 5.) use a spoon as a guide and clump together the egg-potato mixture and place it in the saucepan of oil.\u00a0 Cook until very lightly browned (the potatoes will become bitter if they become too dark because of the eggs cooking too much.)\n\u00a0\u00a0 6.) the potatoes are now done!! Hooray Step 2: Garlic Bechamel Sauce Recipe. 1.) measure out 40 grams of butter and 40 grams of flour.\n2.) melt the butter in a medium sauce pan then whisk in flour until a roux is formed. Then cook said roux for approx. 5 minutes.\u00a0\n3.) whisk/stir in milk 1 cup at a time, I would recommend using a rubber spatula, and be sure to stir vigorously to remove all lumps.\n4.) let it simmer 10 minutes then season generously with salt, pepper, onion powder and garlic powder.\n5.) the bechamel sauce is now complete and ready to pour on top of your potatoes.\u00a0", "images_list": ["bechamel-sauce-and-potatoes_0", "bechamel-sauce-and-potatoes_1", "bechamel-sauce-and-potatoes_2"]} {"id": "RECIPE_2273", "question": "What is the process for making the roux and incorporating the milk in the garlic bechamel sauce for 'Bechamel Sauce and Potatoes'?", "provenance": [41464], "ground_truth": "To make the garlic bechamel sauce for 'Bechamel Sauce and Potatoes,' first melt 40 grams of butter in a medium saucepan, then whisk in 40 grams of flour until a roux is formed. Afterward, whisk in milk one cup at a time, using a rubber spatula, and stir vigorously to ensure there are no lumps.", "images_list": ["bechamel-sauce-and-potatoes_2"]} {"id": "RECIPE_2274", "question": "What is the process for brewing a delightful cup of cherry vanilla tea?", "provenance": [41465], "ground_truth": "Introduction: Cherry Vanilla Tea. The tea used in this recipe comes from Romania. It's absolutely divine! Without further adieu, I present the recipe! Step 1: Ingredients. For this recipe, you will need:2 teaspoons of cherry vanilla tea1/2 cup hot water2 sugar cubes (optional) Step 2: Soaking the Tea. Pour the hot water into a cup, and also place a small drainer inside. Place the tea inside of the drainer, making sure that it is submerged in water. Let sit until the water turns a deep pink / red. Step 3: Adding the Sugar. This step is optional, but if you like, you can add 2 sugar cubes while the tea is still hot, to ensure that the sugar will dissolve. And that's all folks! Enjoy!", "images_list": ["cherry-vanilla-tea_0", "cherry-vanilla-tea_1", "cherry-vanilla-tea_2", "cherry-vanilla-tea_3"]} {"id": "RECIPE_2275", "question": "After pouring hot water into the cup for making 'Cherry Vanilla Tea,' what should I do next?", "provenance": [41465], "ground_truth": "After pouring hot water into the cup for making 'Cherry Vanilla Tea,' you should place a small drainer inside, put the tea inside of the drainer, and let it sit until the water turns a deep pink / red.", "images_list": ["cherry-vanilla-tea_2"]} {"id": "RECIPE_2276", "question": "After adding salt to the mango pieces for making mango pickle the South Indian way, what should be done with them and how often should they be shaken?", "provenance": [41466], "ground_truth": "After adding salt to the mango pieces, they should be covered with a clean cloth and kept in sunlight for seasoning. The mango pieces should be shaken every day.", "images_list": ["how-to-make-mango-pickle-the-south-indian-way_2"]} {"id": "RECIPE_2277", "question": "What steps should I follow to prepare the cucumbers for making 'Cucumber Sushi Roll'?", "provenance": [41467], "ground_truth": "To prepare the cucumbers for 'Cucumber Sushi Roll,' start by skinning the cucumbers with a peeler, cut off the ends, and then cut the cucumbers in half to create semi-circle halves. Next, scoop out the seeds, cut the cucumber panels into 1/3 or 1/4 inch wide sticks, and trim them to match the length of the nori.", "images_list": ["cucumber-sushi-roll_1"]} {"id": "RECIPE_2278", "question": "What is the process for creating delightful organic seaweedless sushi using homegrown nasturtium leaves?", "provenance": [41470], "ground_truth": "Introduction: Organic Seaweedless Sushi - Growing Your Own Sushi Wraps From Edible, Easy-to-cultivate Leaves.. FOREWORDIf like us, you are worried about marine pollution, then you will be looking to make your sushi wraps from something you can grow yourself. The following is one of the easiest and tastiest I have found.Nasturtium tropaeolum majus is a most useful plant to grow in any garden not just for decoration or wildlife habitat but because the leaves, flowers and seeds are all edible. They will also grow in poor soil, in containers and as they can be found in both bush and climbing varieties, are eminently suitable for urban or limited space, square foot and vertical gardening.Here I am using them as an alternative to nori and making home-grown sushi wraps.TOP PHOTOGRAPHFor a more elaborate traditional sushi, I wrap the rice in extra large nasturtium leaves. I don't have a rolling mat but just use eco baking paper. I can then cut them into lengths just as I would with nori. You can also use other leafy vegetables such as cabbage, kale or spinach but the younger and more pliable leaves are easier to manage.SECOND AND THIRD PHOTOGRAPHSm\u00f6rg\u00e5sbord - open sandwich style sushi. A very simple light lunch, created from balls of Thai rice just placed on nasturtium leaf wraps. I married them with a confits de tomates and a fines herbes omelette. Just fold the leaf around the rice ball as you pick it up and bite into a taste sensation. Step 1: TIPS ON GROWING THIS MEDICAL AND CULINARY PLANT. COMMON GARDEN NASTURTIUMS - MEDICAL AND CULINARY TREASURE YET SO EASY TO GROWNative to South America, in the past nasturtiums along with sprouted seeds and citrus fruit were used to treat scurvy because of their high vitamin C content, they also contain valuable anti-oxidants. Prized for many centuries as a medicinal plant, the nasturtium can be used to treat skin problems (in particular acne), hair loss, respiratory and urinary infections. So there is a lot more to this common garden plant than meets the eye! You can grow nasturtiums all year round in just about any soil and although they are often described as annuals they are in fact perennial, so if you are careful to place them near a stone wall or other heat sink, then you can keep them going through the Winter. Nevertheless, they do self-seed very freely so you can actually do as I do and let them continue in the container, just adding a little new home-made organic compost once a year or whenever you see the leaves beginning to lose their healthy green colour.The only pest problem they really seem to have here is attack by cabbage white butterfly caterpillars, who find them just as tasty as we do. They are however easy to pick off the leaves and as my quail love to eat them, are yet another bonus of growing nasturtiums.HAVE FUN!Just have fun experimenting with colour and their fabulous peppery taste will make you want to use them with all your favourite fillings. If you can try to get hold of some of the seeds of nasturtium Jewel of Africa - find them on seed swaps or you can buy them through good seed merchants, I get mine from Chiltern seeds, for example on-line. The leaves are most beautifully variegated and they make fabulous sushi wrapsPlease feel free to ask questions or share your own ideas either here, or on the article, or any other questions you may have about growing and eating nasturtiums.The original article of mine can be found :hereAll the very best and Bon App\u00e9tit!Pavlovafowl aka Sue", "images_list": ["organic-seaweedless-sushi-making-your-own-home-gro_0", "organic-seaweedless-sushi-making-your-own-home-gro_1"]} {"id": "RECIPE_2279", "question": "What are the best tips for growing nasturtiums specifically for making 'Organic Seaweedless Sushi'?", "provenance": [41470], "ground_truth": "For growing nasturtiums specifically for making 'Organic Seaweedless Sushi,' it's best to plant them in any soil, as they thrive in poor conditions and can be cultivated year-round. Placing them near a stone wall or heat sink helps them survive winter. Allow them to self-seed freely and add organic compost once a year to maintain their health.", "images_list": ["organic-seaweedless-sushi-making-your-own-home-gro_1"]} {"id": "RECIPE_2280", "question": "For making 'Homemade Capsicum Cheese Pizza,' how do you prepare the crust before adding the toppings?", "provenance": [41472], "ground_truth": "To make 'Homemade Capsicum Cheese Pizza,' prepare the crust by coating the pre-baked base with a layer of tomato sauce, generously adding grated cheese over the sauce, and then baking the pizza for about 2 minutes in the microwave.", "images_list": ["homemade-capsicum-cheese-pizza_3"]} {"id": "RECIPE_2281", "question": "What ingredients are needed and what kitchen equipment is required to prepare 'Addictive Chocolate Soda Cracker Cookies'?", "provenance": [41474], "ground_truth": "To prepare 'Addictive Chocolate Soda Cracker Cookies,' the ingredients needed include about 1 1/2 sleeves of unsalted soda crackers, 1/2 cup sugar, 1 cup (2 sticks) butter, 12 oz chocolate chips, and 1 1/2 cup chopped walnuts (with roasted pecans as a good substitute). The necessary kitchen equipment consists of a cookie sheet, baking paper, a spatula (which is handy but not essential), and normal kitchen measuring tools.", "images_list": ["soda-cracker-cookies_1"]} {"id": "RECIPE_2282", "question": "What is the exciting process for crafting delicious maple candy from pure maple syrup?", "provenance": [41475], "ground_truth": "Introduction: How to Make Maple Candy. I will show you how to make the simplest maple candy. Out of just maple syrup. Step 1: Materials. You will need One large sauce pan (mine was small, bad mistake) A maple candy mold or some thing to mold the candy in ( have extra in case) A wooden, or stainless steel spoon A candy thermometer and 1 or more cups of syrup Step 2: Heating the Syrup. Pour the syrup in a the large sauce pan and turn on heat to 3 or 4 You want the syrup to heat up very slowly. Stir occasionally.\u00a0 If heated up to fast it may boil over and make a mess. This may take a long time but boil the syrup to 235 deg F, not the bubbles. Make sure to keep the thermometer in the syrup not in the bubbles Once the syrup is exactly 235 F pull it off the stove and let the temp drop to 175 F with out stirring Step 3: Turning the Maple Syrup Into Cream. Once down to 175 deg F, stir rapidly till the syrup turns lighter and creamier. This will take about five minutes. Step 4: Putting It Into Molds. Once the mixed syrup is cream immediately glop it into the molds. Once it sort of cool you can dab your finger with water and smoothen the backs. Step 5: The Candy Is Complete. Once the candy in the molds are cool pop them out and store them in the fridge for up to 1 month\u00a0 Enjoy", "images_list": ["how-to-make-maple-candy_0", "how-to-make-maple-candy_1", "how-to-make-maple-candy_2", "how-to-make-maple-candy_3", "how-to-make-maple-candy_4", "how-to-make-maple-candy_5"]} {"id": "RECIPE_2283", "question": "What\u2019s the best way to transform green coffee beans into a delicious cup of coffee?", "provenance": [41476], "ground_truth": "Introduction: Coffee From Bean to Cup. This is my simple, relaxed approach to roasting, grinding, and brewing your own coffee. Coffee has been cultivated, traded, roasted, and brewed since around 1100AD, and as most of you remember from elementary History class, there was not electricity back then which means most of us possess the equipment or can cheaply acquire said equipment to do much of this ourselves. Most of us do not live in the right region of the world nor the right elevation to grow amazing coffee beans but once we can get our hands on them, the rest is a piece of cake. I focused mostly on the roasting in this instructable hoping that if you are looking into roasting your own beans, you already have a pretty good grasp of the other two. Roasting really doesn't have to be that hard, it's really not that expensive, and to make your own fresh roasted beans to coffee is like no other coffee experience you'll ever have. Step 1: Get Some Beans. Green coffee beans can be found a lot easier than they use too. There's many different regions to get many different beans from that are good for many different things. Soil, altitude, ways of processing, size of bean, where in the world they are grown, all of these things effect the end product. If you are into flying that plane into the ground, there are hundreds of books and articles to read, this isn't that how to guide though. This is a very basic no frils, in case you are curious approach. If you like it and open your own roasting house, I expect some credit... Personally I have really enjoyed getting my beans from a supplier called smokinbeans.com which also sell on Amazon. 1. Pick your bean. I recommend you start at the roast of coffee you like, then find what is the best bean for that roast. I like a medium roast so my favorite is Yirgacheffe which is arguably one of the best beans in the world. (side note- great beans are much more affordable when they are still green so get something nice!)2. Buy your bean. Usually most distributers will sell in bags of 5 pounds or more but you can find less. Anything under 5 pounds though and for the price, usually, in my experience, it'll cost you the same as the 5 pound bag. Step 2: Get Everything Else.. 1. You will need one heat source. I bought a hot plate at Wal-Mart (I got the Oster Single Burner $19.99 only because it had the flat cook top and I didn't want beans falling through the coil of the $9.99 burner, it's up to you), it works just fine and it's very cheap. Get as fancy as you like, roast them on your grill, I've seen alcohol burners too... If you use a camp stove you might want to use a heavier pan than he aluminum popper just for heat transfer sake (but then you are getting into thermal dynamics and that's a different instructiable) just have a little control of the heat and it can't get 1000 degrees F (of C for that matter) because beans do burn.2. You need a roasting container. I use a whirley pop popcorn popper ($19.99-$29.99 from your favorite online retailer). Again, it works great and again, you can get creative and use whatever you want. just keep the beans moving over the heat or once again, they will burn. (open fire or gas burner=thicker skillet and wooden spoon) 3. When they are done you will want a metal bowl, I like stainless, to cool the beans. A sink of ice water is nice but not absolutely necessary. A pair of work gloves I highly recommend so you don't singe off your finger tips while you're cooling the beans. And I recommend you do this all outdoors in a garage, back porch, fire pit camping, grill, unless everyone in the house LOVES the smell of roasted coffee. You may say, \"But Chris, I have a stove, and a skillet, and a wooden spoon, what's stopping me from just roasting them right on the stove?\" The technical answer is nothing... Go for it! The only byproduct besides smoke and beans is something called chaff, it is the hull of the bean that get's burnt off, and it makes a mess while you are cooling the beans so, at least take them outside to cool them.Total investment:Burner $19.99Popper $25.99Beans, 5# $25.99The bowl and gloves I had...I bought a nice ceramic hand crank grinder for $35.00 on amazon but if you have a grinder you don't need this.That's it If you just had the cast iron skillet and the spoon and a fire, you can do it just fine... all you would need is the bowl gloves and beans, all the same concepts apply no matter the equipment... And with the crank grinder you can roast and brew completely off the grid! For all you survivalists out there :) Step 3: OK, the Meat and Potatoes, and Beans. 1.Get hot plate, get popper, get roughly 10oz. of beans. Pour beans into popper. Don't put on heat quite yet... let's have a little talk.When I started doing this I read everything I could find, I started stop watches to make sure it was roasting right, I had my IR thermometers out to check the temp of the beans I was ALL OVER IT. I can tell you most of that has gone away. Turns out the beans do most of the work and they really don't need your help or encouragement. There are two defining stages in roasting that will help you know where your beans are at in the roasting process, first crack and second crack. First crack sounds kinda like pop corn popping and second crack is not as distinct, or quite as predictable. So if you are roasting anything but a City Roast+ like me, look up where in the cycle to take it. I'm sure someone that has brewed coffee for a long time is going to send me hate mail over this but I pretty much always roast a city roast+ which is right after first crack-ish, So I roast until then and then I stop. And that's how complicated I choose to make it. Can you make it more complicated than that? sure... go for it. I know for a fact there are lots of other how to's out there that can help you with that. (OK truth be told I was going to just leave it at that but I started to feel guilty that I didn't include something else to guide you along a little better, then I remembered this link: (http://legacy.sweetmarias.com/library/content/using-sight-determine-degree-roast) If I'm going to keep it simple but not leave you stranded this is the site to fill the gaps! they have done a fantastic job of showing you how to tell your roast by site and have tons of more information if you desire a bit more information than what I provide along with being able to purchase a huge variety of beans. Ok so now, the basic name of the game is, (for my roast) get it to first crack quickly, then cool it down, also quickly...1.5. Beans in popper. (or skillet)2. Place on burner and turn that sucker up to high, if you are using what I use... (I'm shooting for about 450F for the beans in case you desire to use a blow torch, fire pit, camp stove, or engine block... try to adjust the distance from heat source to get roughly the same result as a stove to burner.) ((sorry I feel to reiterate so much right here but the \"high\" setting on your camp stove is not the same as the \"high\" setting on your stove top, or a fire, or whatnot, so before you end up with a pile of smoking black little dots in the bottom of your pan that are permanently burnt into place, make sure you kinda have the feel for the difference between boiling water and melting steel.)) 3. Start turning the handle and get comfortable. If you have the popper like I do, you'll be turning the handle for about 15 to 20 minutes straight so seriously, don't be bent over in some weird position. If you are stirring a skillet over a fire, make sure you aren't going to burn your hands over the coals for the next 15 minutes or try to hold a cast iron skillet by hand over a fire for 15 minutes. Hell try and do that for 2 minutes!3.5. It usually takes about 15 minutes or so to get them to where I like them, you'll have to experiment with your roast and beans to get what you want...4. Once they are where you want (mine are right after first crack) get them off the heat and put them in the bowl. 5. I toss them in the bowl to get as much air as I can between the beans while pretending to be the Swedish Chef form the Muppets to entertain my 5 year old. Bork Bork Bork... (a lot of you are to young for that reference I'm sure, you should look it up)5.5. Put the base of the bowl in the ice water to cool it down if it's getting to hot to hold, just don't get the beans wet. (you don't have to do this but it can save your fingers)Also you don't have to act like the Swedish Chef but I recommend it. Step 4: Congrats! You Made Beans! Now Make Your Own COFFEE!. 1.Ok your beans are cool to the touch, they may not be totally cool on the inside still so let the sit a while still before you grind them. (How long is a while? I have no clue, use your best judgment... If you REALLY want to grind them, a while will be a lot less time than if you are a very patient person I'm betting.)2.Grind them to Spec. I'm sure you know that different ways of brewing have different grinds but in case you didn't, they do. If you didn't know that, go find a website to explain this to you before you move forward. Or the owners manual to your coffee making apparatus...3. Brew and enjoy.-- You did it! -- Final thoughts: There is so much more that can be added and if you find you like doing this I encourage you continue to learn on the subject. Coffee is the second most traded commodity in the world only second to oil, and oil suck to drink... I also encourage you to look into purchasing fair trade coffee if you can or care. Basically all it does is make sure the farmer on the other end isn't getting ripped off by the government or market. It use to be a lot more expensive but now it's not that big of a difference. If you have any thoughts, helpful advice for the peeps, or ways I can make this better, leave me a comment or shoot me some mail. I'm always interested in improving :) ", "images_list": ["coffee-from-bean-to-cup_0", "coffee-from-bean-to-cup_1", "coffee-from-bean-to-cup_2", "coffee-from-bean-to-cup_3", "coffee-from-bean-to-cup_4"]} {"id": "RECIPE_2284", "question": "How can I soften apple slices for making 'Apple Roses' so they can be easily rolled into the final rose shape?", "provenance": [41477], "ground_truth": "To soften apple slices for making 'Apple Roses,' place them in a bowl with the juice from half a lemon and a tablespoon of water. Microwave the mixture for 40 seconds, then stir gently for even heating. If they are not soft enough to bend without breaking, microwave for another 40 seconds until they reach the desired softness.", "images_list": ["apple-roses-1_4"]} {"id": "RECIPE_2285", "question": "What important preparation step should you take with the bottom cake after trimming it in the 'Birthday? Bake a Snowball Cake!' recipe?", "provenance": [41478], "ground_truth": "After trimming the bottom cake in the 'Birthday? Bake a Snowball Cake!' recipe, you need to make a 1/2 inch recess or well in it about 1 inch from the edge, which will be filled with marshmallow fluff.", "images_list": ["birthday-bake-a-snowball-cake_4"]} {"id": "RECIPE_2286", "question": "In making 'Carrot Cream With Spinach,' how should the onion and garlic be prepared and cooked?", "provenance": [41479], "ground_truth": "In making 'Carrot Cream With Spinach,' you should chop the onion and garlic, then add them to a pan with olive oil. Cook them until the onion becomes yellowish from the olive oil.", "images_list": ["carrot-cream-with-spinach_2"]} {"id": "RECIPE_2287", "question": "What\u2019s the process for making egg pakoda with boiled egg yolks as the star ingredient?", "provenance": [41480], "ground_truth": "Introduction: Egg Pakoda With Boiled Egg Yolk. Pakoda is a deep-fried snack food made with different materials. Here I tried my hands on making Pakoda with boiled egg yolks. It is very delicious and everybody loved it. Step 1: . Boil as many eggs as you like to make PakodaRemove the shells from the boiled eggsSeparate the egg whites and egg yolks and keep them in different containers Step 2: Make Batter. Mix the following ingredients together in a panOne cup of chickpea flourLemon juice from one medium sized fruitOne teaspoon of Red chili powderOne teaspoon of Cumin seed powderHalf a teaspoon of Turmeric powderSalt to tasteAdd water as required to the mix and make batter of medium consistency. Step 3: Deep Fry Pakodas. Coat boiled egg yolks with batterHeat cooking oil in a frying panWhen the oil is heated to the required level, add the batter coated egg yolks one by oneDeep fry the Pakodas and remove from oilOur super delicious Pakodas with boiled egg yolks are ready.", "images_list": ["egg-pakoda-with-boiled-egg-yolk_0", "egg-pakoda-with-boiled-egg-yolk_1", "egg-pakoda-with-boiled-egg-yolk_2", "egg-pakoda-with-boiled-egg-yolk_3"]} {"id": "RECIPE_2288", "question": "What ingredients are combined to prepare the batter for making Egg Pakoda with Boiled Egg Yolk?", "provenance": [41480], "ground_truth": "The batter for making Egg Pakoda with Boiled Egg Yolk is prepared by mixing one cup of chickpea flour, the juice of one medium-sized lemon, one teaspoon of red chili powder, one teaspoon of cumin seed powder, half a teaspoon of turmeric powder, and salt to taste. Water is added as needed to achieve a medium consistency.", "images_list": ["egg-pakoda-with-boiled-egg-yolk_2"]} {"id": "RECIPE_2289", "question": "What is the procedure for shaping and buttering the rolls when making 'Delicious Whole Wheat Butterflake Rolls'?", "provenance": [41481], "ground_truth": "To make 'Delicious Whole Wheat Butterflake Rolls,' first clear a space on your counter and cover it with flour. Divide the dough into 3 portions. Roll each portion into a rectangle about 10 by 12 inches, then spread soft butter across the entire rectangle. Fold the rectangle in half and roll it out again to approximately 10 by 12 inches, repeating this procedure until you've used a stick of butter. Finally, cut the dough into squares and place them in a greased muffin tin.", "images_list": ["delicious-whole-wheat-butterflake-rolls_5"]} {"id": "RECIPE_2290", "question": "In the process of making a Caipirinha cocktail, what is the purpose of muddling the lime pieces in the glass?", "provenance": [41482], "ground_truth": "In making a Caipirinha cocktail, the purpose of muddling the lime pieces in the glass is to extract the juice from them and to release some of the sour citrus oil from the rind.", "images_list": ["recipe-for-a-caipirinha-cocktail---the-famous-cach_8"]} {"id": "RECIPE_2291", "question": "In the process of making 'Special O Bars,' what should I do with the measuring cup right after I've measured the corn syrup to prevent any sticky mess?", "provenance": [41483], "ground_truth": "Right after measuring the corn syrup for 'Special O Bars,' you should wash the measuring cup immediately to prevent it from becoming gross and sticky.", "images_list": ["special-o-bars_3"]} {"id": "RECIPE_2292", "question": "What is the best way to whip up a quick ketchup substitute when you're in a pinch?", "provenance": [41485], "ground_truth": "Introduction: Ketchup Quickly. Did you just dunk a basket of hand cut fries into the oil then realize that you don't have any 'sauce american'? Well you could make a basil aioli or you could take 20 to 30 minutes to make a good catsup substitute from canned tomato paste. Step 1: What You Need. Who are we kidding, if you've let yourself run out of a basic thing like ketchup, then you're not going to have tomato paste. But in the off chance you do, here's what you need to go with it: 12 oz tomato paste 1 1/4c distilled vinegar (I did a mix of distilled and white wine vinegar this time) 1/4c water 3/4c sugar 1 TB salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp red pepper 1/8 tsp allspice Options: Many, many options. Toss in whatever extras you want. Hot pepper powders, herbs, different vinegars, replace the water with beer or wine or bourbon. Do what you like. Mix all of the ingredients together. Whip it up with a whisk and transfer it to a pot on your stove. Step 2: Cook It. Bring up the mix to a light simmer and let it cook for 15 to 30 minutes (until it gets to your desired thickness). Stir every few minutes. Adjust the salt as needed. Step 3: Storage. Pour the cooled sauce into a clean glass jar or into a squeeze bottle. Like with any soup or sauce it'll taste better after a day or two as the salt and spices blend.", "images_list": []} {"id": "RECIPE_2293", "question": "What ingredients do I need to make 'ketchup-quickly' in Step 1, and what can I use instead of water?", "provenance": [41485], "ground_truth": "To make 'ketchup-quickly,' the ingredients needed in Step 1 are: 12 oz tomato paste, 1 1/4c distilled vinegar, 1/4c water, 3/4c sugar, 1 TB salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp red pepper, and 1/8 tsp allspice. A possible substitution for the water is to replace it with beer, wine, or bourbon.", "images_list": []} {"id": "RECIPE_2294", "question": "What\u2019s the best way to prepare a delicious chicken sinigang that highlights its signature sour flavor?", "provenance": [41486], "ground_truth": "Introduction: Chicken Sinigang. \n A pretty popular Filipino soup, Sinigang is a sour, savory soup that can be made with beef, pork, chicken, or fish. I use chicken in my soup because I like the lemon-chicken flavor combo. If you were to try fish, I would recommend a white fish over a salmon. I steer away from using red meat in this soup because I don't immediately associate beef or pork with something very tart and sour.\nThis recipe, like so many of the ones I use, is flexible. I build my recipes mainly on feel, taste patterns, and smell. If things smell 'right' together, I use them together. That's how I decide on vegetables and spices. Sometimes I ask my mom what she puts in each recipe, and then if I know I can't get a certain item, I ask what my substitute options are.\nHere's what I've settled on my must-haves for Sinigang:\n\n\t\t1 pouch Tamarind Soup Base (Knorr brand), in 8 cups of water\n\t\tChicken breasts and thighs, cut into bite-sizes (you can use as much as can fit in your soup pot)\n\t\tDaikon Radish slices\n\t\tBaby Spinach\n\t\tAsian Green Beans (the long, thing kind if I can find it)\n\t\t1/2 or 1/4 White Onion (if I have it)\n\t\tLemon juice, and Lemon Pepper if I'm feeling spicy!\nThere's an order to putting the ingredients into the pot, just because things take a little longer to cook. First, you stir the Soup Base powder into the water, and set the stove to a high temperature. Next, add your sliced daikon radish, and green beans. I make sure to wash and peel my daikon before slicing, and snap my green beans into bite size pieces. I try to use chinese long green beans, but I can only get my hands on french green beans sometimes. The green beans make the soup smell a little awkward, my roommates say it smells like farts. Oh well!\nThen, you add your lemon juice and lemon pepper. Half a lemon squeezed into the soup works just fine. Next, chop up the onion and toss it on in. Let the soup get to a boil for about 5-10 minutes, chop up the chicken while you wait, and add the chicken when the daikon slices start to turn a little transparent. The very last thing you add is the spinach, so it doesn't overcook. Wait until the chicken is finished cooking in the broth, and then toss in several handfuls of spinach. Let those simmer for a minute or two, keep stirring, and then you are ready to serve!\nIf you have steamed Jasmine Rice, make some! I love to add a spoonful or two of rice to the bottom of my bowl before dishing up the Sinigang. It's just the way I always ate it growing up. I love making this dish for my Filipino friends, because it reminds us all of good, Filipino food. Just like mom always made it.", "images_list": ["chicken-sinigang_0"]} {"id": "RECIPE_2295", "question": "In making 'Chicken Sinigang,' what ingredients should be added to the pot after cooking the daikon radish and green beans?", "provenance": [41486], "ground_truth": "After cooking the daikon radish and green beans in 'Chicken Sinigang,' you should add lemon juice, lemon pepper, and chopped onion. This order ensures that each ingredient is cooked properly, as some take longer than others.", "images_list": ["chicken-sinigang_0"]} {"id": "RECIPE_2296", "question": "What is the best way to prepare a delicious slow cooker enchilada soup that feels like a comforting one-pot meal?", "provenance": [41487], "ground_truth": "Introduction: Souper Simple, Souper Delicious Slow Cooker Enchilada Soup (That Really Is a ONE Pot Meal!). Don't know if it bugs you, but it does me, when I go to find a quick and easy recipe and it says \"one pot\", but it really only means that it takes one pot to cook it in.\u00a0 There are usually a lot of steps to prepping and just getting it ready that no longer make it a \"one pot meal\". This recipe really does mean one pot.\u00a0 Ok, you might need to mix a couple of cans in a small bowl, but other than that it is really just \"dumped\" in the pot and left to cook on its own.\u00a0\nThis is the perfect \"in a rush, busy day, no time for cooking\" meal that can satisfy a family or even a crowd!\u00a0 Besides\u00a0 being super easy, its super good! Step 1: Get Your Slow Cooker Out, Grab the Ingredient and Get Ready To.... Umm Just Kick Back and Wait for Dinner :). This is what you will need for making this soup\n1- 15 oz. can of black beans, rinsed and drained\n1- 14.5 oz. can of diced tomatoes (you can get the ones with herbs added if you prefer)\n1- 10 oz. package frozen whole kernel corn\n1- 10 oz. can or RoTel tomato with green chiles\n1/4 cup roasted red peppers diced into small pieces\n1/2 cup black olives\n1- 10.75 oz. can condensed cream of chicken soup (you can use cream or celery or mushroom if preferred)\n1- 10 oz can of red enchilada sauce\n1 1/2 cup milk\n2 or 3 chicken boneless, skinless chicken breast uncooked\n1/2 cup sour cream (plus extra for garnish)\n1/2 cup shredded monterrey jack cheese (plus extra for garnish)\npinch of ground cumin\nsalt and pepper to taste\noptional:\n1 ripe avocado sliced\ncrushed tortilla chips\n*These ingredients can be changed to your preferences. I.E. milk can be whole, skin or 2%, If you don't like black olives, simply leave them out, etc. Step 2: Add Your Ingredients to Your Slow Cooker -. In a small bowl, whisk together the enchilada sauce, the comino and the cream soup. \u00a0Slowly whisk in the milk.\u00a0\nOpen the Black beans and rinse with water, drain - put them in the slow cooker\nOpen the RoTel and the Diced tomatoes - put them in the slow cooker\nPlace the frozen corn into the slow cooker\nAdd the olives and the roasted peppers to the slow cooker\nPlace the uncooked chicken breast over the top of the ingredients and pour the soup mix over the top.\u00a0 Step 3: Cook on Low Heat for 6-8 Hours, or Medium Heat for 4-5 Hours, Until Chicken Is Cooked Completely Through. Place the lid on the slow cooker, and turn onto low heat (or simmer depending on the model cooker you are using). \u00a0Do not stir the ingredients, just let them cook until the chicken is done completely. \u00a0I should easily flake apart when pressure is applied.\nMove the cooked chicken into a small bowl and shred into small pieces with 2 forks. \u00a0Return the chicken to the cooker and stir the soup. \u00a0 Step 4: Top Off and Finish the Soup. Add the sour cream and cheese, stirring well to incorporate it into the soup.\u00a0\nIf you want to cut out any extra calories you can omit this step, but the added dairy gives the soup a creamier, richer flavor.\u00a0\nGive your soup a taste and season with salt and pepper as desired. \u00a0The olives and cheese add some salt, so be sure not to add salt until these ingredients are in. \u00a0 Step 5: Serve Up Your Soup! and Enjoy!!. Serve hot topped with a but of shredded cheese, some extra olive slices, the sliced avocado and some crumbled corn tortilla chips. \u00a0The tortilla chips give a great texture to the soup with a little crunch!\u00a0\nOn a cold day a nice hot bowl of soup can warm you from the inside out. \u00a0The hint of chile peppers adds another level of heat and the cooling sour cream and avocado keeps any spiciness under control. \u00a0\nThis is one of my favorite \"go to\" recipes when I know I won't have the time or energy to cook at the end of a long day. I have taken several published recipes and incorporated them into one that I would not have to really do much to prepare, and not have to stand over a stove all day long watching it cook. \u00a0I hope you will try this, and that you enjoy it is much as we all do!\u00a0", "images_list": ["souper-simple-souper-delicious-slow-cooker-enchil_0", "souper-simple-souper-delicious-slow-cooker-enchil_1", "souper-simple-souper-delicious-slow-cooker-enchil_2", "souper-simple-souper-delicious-slow-cooker-enchil_3", "souper-simple-souper-delicious-slow-cooker-enchil_4", "souper-simple-souper-delicious-slow-cooker-enchil_5"]} {"id": "RECIPE_2297", "question": "What are the essential steps to whip up a delicious vegetarian pizza that's sure to impress?", "provenance": [41488], "ground_truth": "Introduction: Daddy's Vegetarian Pizza. Here I would like to brief you about my DAD's Recipe of a very delicious Pizza that is really very simple to make but its taste lasts lifetime.This delicious Pizza gets ready in about 15-20 minutes. Don't forget to add this Delicious recipe to your favorites.. :-DI am making a vegetarian Pizza because I am a vegetarian.You would just love this Easy to make pizza. Step 1: PREPARATION. YOU would need:Vegetables chopped in a fashion specified in the image.I have used Tomato(removing its juicy substance) ,Onion and Capsicum.(You can use bell peppers ,Broccoli Or Even Cottage Cheese).Mozzarella Cheese(You can mix Mozzarella cheese with cheddar cheese).Sauce to be spread on pizza base.I will tell how to make the sauce ahead.Herbs like Oregano.As this ends our preparation,its time to make the mariana sauce with a slight that is spread on the pizza base. To make the sauce you would need:Tomato ketchupOregano and Red pepper powderSalt Take tomato ketchup in a bowl.Add Oregano and a little Red pepper powder to the ketchup and mix it well. Add a pinch of salt and mix well.Now take the sauce and spread it over the Pizza base as in the image.Take the Vegetables and spread them, over the pizza base. Again you need to sprinkle some salt over the vegetables if you are not using cheddar cheese with mozzarella cheese. Its now the best part of whole pizza making.Grate the cheese over the pizza.Use as much as you want to :-D Now if you want some decoration over your pizza,use some chopped black olives over the cheese. Step 2: Baking THE Super Delicious Pizzza !. Preheat the oven at 250\u00b0C for 5 minutes.Take your Pizza and keep it in the oven at 250\u00b0C for 10-15 Minutes. By the time Pizza bakes you need to check if the base of pizza isn't on FIRE(I mean it doesn't turn black). You can spread Oregano over the cheese on a pizza to bring a \"herbous\" smell. Clean your area by the time it bakes completely because it is well said\"Cleanliness is next to Godliness\".TIP:By the time pizza bakes you can take some butter and spread it over the pizza by taking it out of the oven for a minute. Step 3: CUT THE PIZZA LIKE a PRO !. Now as the pizza is ready, cut it into pieces and Serve hot .I used My homemade oregano in the Pizza in my last image. Hope that helps!BE HAPPY And Enjoy time EATING PIZZA !THANK YOU", "images_list": ["daddys-vegetarian-pizza_0", "daddys-vegetarian-pizza_1", "daddys-vegetarian-pizza_2", "daddys-vegetarian-pizza_3"]} {"id": "RECIPE_2298", "question": "While baking 'Daddy's Vegetarian Pizza,' how can I ensure that the pizza base does not burn during the baking process?", "provenance": [41488], "ground_truth": "To ensure that the base of 'Daddy's Vegetarian Pizza' does not burn during the baking process, you should carefully check if the base isn't on fire, meaning it shouldn't turn black, while it bakes for 10-15 minutes at 250\u00b0C.", "images_list": ["daddys-vegetarian-pizza_2"]} {"id": "RECIPE_2299", "question": "What is the best way to make personalized portrait cookies that capture the essence of someone special?", "provenance": [41489], "ground_truth": "Introduction: Portrait Cookies. The most personalized cookie on the planet : the Portrait Cookie.\u00a0 Using a person's silhouette, you can create a timeless treasure for all to enjoy - a likeness they can eat!\u00a0 \nWhether you're feeling nostalgic or vengeful, nothing can lift the spirits like eating a cookie in the shape of someone's face.\u00a0 It's impossible not to take some pleasure out of the methodical munching of a sweet treat that harkens back to the last time you bit the head off an animal cracker, or devoured your chocolate bunny ears-first.\u00a0 Where will you start?\u00a0 The nose?\u00a0 The chin?\u00a0 Or go for the eyes?\u00a0 Make up a dozen and have fun decorating them with crazy expressions!\u00a0 Let the fun begin.\nThis project is made super simple by the aid of an Epilog laser cutter.\u00a0 But if you're sadly lacking one of these, you could try using j_l_larson's technique using sheet metal and a little patience. Step 1: Obtain Silhouette. For the following example. we used the light from a projector and took a photo of the shadow it cast on a blank wall.\nYou could also shine a light on the subject and either photograph the shadow or trace it and scan it into the computer.\nI made cookie cutters of myself, my brother and my fiance.\u00a0 Even though my brother and I don't live in the same state, it was easy for him to email me a photo of his silhouette! Step 2: Convert Silhouette Into .eps File. \n I\u00a0used Adobe Illustrator to complete this step.\u00a0 This was really my first use of Illustrator, oh, probably ever.\u00a0 I'm sure there are simpler ways to achieve what I did, but I'll walk you through my clumsy trial and error process.\u00a0 I\u00a0attempted to screen capture whatever step I\u00a0was on, and hope the picture notes I made will help to illustrate what steps I was taking at each turn.\nWhat we need to do is:\nPlace the Image in a new documentLive trace the shadowExpand the tracing into separate segments so you can clean up the imageRemove unwanted elementsOffset path to create a second tracing (to create an inner and outer edge to your cookie cutter)Fix any crazy weirdness that happens from the path being offset (though I'm sure this won't happen to you)Save as a .eps file for the laser cutter\nThe following images below depict this process.\u00a0 For more information, check the yellow text boxes on each image for details. Step 3: Bring Out the Lasers. I used the Epilog to cut 3/8\" acrylic.\u00a0 I tested a bunch of different thicknesses of acrylic (according to what we had lying around), and widths of the edge of the design.\u00a0 I can't say I\u00a0ever felt completely content with my experiment, but I\u00a0did manage to achieve the end goal of making an effective cookie cutter.\nBelow are some images of cutting other shapes I was practicing with.\u00a0 Teeny tiny cutters, perfect for the top crust of a Pie-in-a-Jar! Step 4: Make Cookies!!!!. The best way I could think to feature these unique shapes was to make a firm sugar cookie topped with fondant cut from the same cutter.\u00a0 When the cookies are baked, they spread a little, and the fondant shape sits perfectly on top!\nThis is a great surprise for parents and friends.\u00a0 Who knew eating someone's face would be so fun?", "images_list": ["portrait-cookies_0", "portrait-cookies_1", "portrait-cookies_2", "portrait-cookies_3", "portrait-cookies_4"]} {"id": "RECIPE_2300", "question": "What is the first step to obtain a silhouette when making 'Portrait Cookies'?", "provenance": [41489], "ground_truth": "The first step to obtain a silhouette for making 'Portrait Cookies' is to shine a light on the subject and either photograph the shadow or trace it and scan it into the computer.", "images_list": ["portrait-cookies_1"]} {"id": "RECIPE_2301", "question": "What steps should I follow to prepare the bacon for 'Bacon Pancake Poppers' before baking?", "provenance": [41490], "ground_truth": "To prepare the bacon for 'Bacon Pancake Poppers,' first preheat your oven to 375\u00b0F. Then, cut each slice of bacon in half, roll them up, and thread them onto skewers, ensuring they don't touch each other. Bake the skewered bacon in the oven for 30-45 minutes, turning them over approximately every 15 minutes. If there is excess grease in the pan, pour it off to prevent overflow.", "images_list": ["bacon-pancake-poppers_2"]} {"id": "RECIPE_2302", "question": "What are the key steps to preparing Whole Chuck for a delicious BBQ experience?", "provenance": [41491], "ground_truth": "Introduction: Whole Chuck. Whole Chuck is one BBQ Cook that will really fill all your family up. Its a cheaper meat than Steaks of expensive cuts.", "images_list": ["whole-chuck_0"]} {"id": "RECIPE_2303", "question": "What are the benefits of using Whole Chuck in BBQ cooking compared to more expensive cuts of meat like steaks?", "provenance": [41491], "ground_truth": "Using Whole Chuck in BBQ cooking provides several benefits, including being a more affordable option than expensive cuts like steaks, making it an excellent choice for feeding families. Additionally, Whole Chuck can yield a hearty meal that satisfies many people.", "images_list": ["whole-chuck_0"]} {"id": "RECIPE_2304", "question": "What's the best way to whip up a delicious peanut butter Nutella banana protein shake?", "provenance": [41492], "ground_truth": "Introduction: Peanut Butter Nutella Banana Protein Shake. Step 1: Ingredients . 1 heaping tbls of peanut butter* see pic 1 tbls nutella 1/2-1 banana ( i prefer 1/2) (optional) 1 tbls coco powder 1 tbls protein powder3-4 cubes ice ( this is what i use u can use more if u like it that way)2 cups milk Step 2: Put It All Together . Put all of your ingredients together in a blender Step 3: Blend!. Step 4: Enjoy!. I hope you like this instructable please comment and like this! ", "images_list": ["peanut-butter-nutella-banana-protein-shake_0", "peanut-butter-nutella-banana-protein-shake_1", "peanut-butter-nutella-banana-protein-shake_2", "peanut-butter-nutella-banana-protein-shake_3", "peanut-butter-nutella-banana-protein-shake_4"]} {"id": "RECIPE_2305", "question": "What should you do with the ingredients when preparing the 'Peanut Butter Nutella Banana Protein Shake' before blending?", "provenance": [41492], "ground_truth": "To prepare the 'Peanut Butter Nutella Banana Protein Shake,' you should put all of your ingredients together in a blender before blending.", "images_list": ["peanut-butter-nutella-banana-protein-shake_2"]} {"id": "RECIPE_2306", "question": "What\u2019s the best way to create a delicious red raspberry coulis to complement desserts?", "provenance": [41493], "ground_truth": "Introduction: Red Raspberry Coulis. \n The perfect sauce for any chocolatey delight, raspberry sauce is easy to make and looks gorgeous too! In addition, leftover (and well-chilled) coulis can be stirred into lemonade or iced tea (yum!).\nYou'll Need. . .Software:\n\t\t12 ounce bag frozen raspberries\n\t\tApproximately 1/3 cup water\n\t\tApproximately 1/4 cup sugar (add more or less to taste)\n\t\t(optional) Alcohol of your choiceHardware:\n\t\tSauce pot\n\t\tSpoon or other stirring implement\n\t\tCheesecloth or small sieve\n\t\tAdd berries, water, and sugar to pot\n\t\tCook over medium low heat until the berries fall apart (if it becomes too thick/dry, add more water)\n\t\tAdd sugar to taste\n\t\tPass through cheesecloth or sieve to strain away seeds\n\t\tIf the resulting liquid is too thin, return to the sauce pot and cook over low heat until it thickens to the desired consistency (should be similar to maple syrup)\n\t\tAllow to cool slightly\n\t\tEnjoy with chocolate yumminess or over ice cream!", "images_list": ["red-raspberry-coulis-1_0"]} {"id": "RECIPE_2307", "question": "What ingredients should be added to the pot for making 'Red Raspberry Coulis,' and what is the cooking method to use until the berries fall apart?", "provenance": [41493], "ground_truth": "To make 'Red Raspberry Coulis,' you should add frozen raspberries, approximately 1/3 cup of water, and approximately 1/4 cup of sugar to the pot. Cook this mixture over medium low heat until the berries fall apart.", "images_list": ["red-raspberry-coulis-1_0"]} {"id": "RECIPE_2308", "question": "What is the process for crafting a delightful purple punch that will impress your guests?", "provenance": [41494], "ground_truth": "Introduction: Purple Punch. Once in a while I held a party. In one of the parties, I surprised my guests with something. It was the purple punch concoction.Here is the recipe to make the drink. Step 1: Ingredients. IngredientsStrawberry flavored sodaClear colored soda (e.g. ice cream soda)Blue food coloringLemonToolsKitchen knifeLemon pressGlassSpoon (forget to add in the picture)Ice cube tray Step 2: The Red. Firstly, I fill the ice cube tray with the strawberry flavored soda. Step 3: The Blue. Secondly, I cut the lemon in half and squeeze it on the lemon press.Then, I add it into the premix blue colored water (I'm busy cleaning my fingers from the the blue coloring that I forgot to take a picture making it).I fill the ice cube tray with the blue mixture.I put both tray (red and blue) in the freezer. Step 4: The Freeze. About a least an hour in the freezer, I take out the ice. Step 5: The Purple Punch. I put some clear color soda in a glass. Then, I add a couple of red and blue ice cubes. If I drink initially it will taste the clear color soda (e.g. the ice cream soda taste). If I let the red ices melt for a while, it will start to taste like strawberry. The red and blue colors start to mix and gradually turn the concoction into purple. And if the blue ices melt, the sourness of the lemon will sure give a punch!Here's the PURPLE PUNCH drink!Please don't forget to vote for me.", "images_list": ["purple-punch_0", "purple-punch_1", "purple-punch_2", "purple-punch_3", "purple-punch_4", "purple-punch_5"]} {"id": "RECIPE_2309", "question": "What is the first step to create the red ice cubes for 'Purple Punch' using strawberry flavored soda?", "provenance": [41494], "ground_truth": "To create the red ice cubes for 'Purple Punch,' the first step is to fill the ice cube tray with the strawberry flavored soda.", "images_list": ["purple-punch_2"]} {"id": "RECIPE_2310", "question": "What are the fundamental steps to create a hearty cheeseburger soup that captures all those delicious flavors?", "provenance": [41495], "ground_truth": "Introduction: Cheeseburger Soup. \n While watching an episode of Diners, Drive-Ins, and Dives, I heard about a somewhat bizarre dish called \"Cheeseburger Soup\", and after hearing customers rave about it, I felt slightly more confident in my curiosity to make something with such a name. Let me tell you that it's weird and wonderful at the same time. And it's super simple! All you need is: 1.5 lbs ground beef 1 onion (diced) 1 can of diced tomatoes (12 oz) 2 cans of condensed cheese soup 2 cans worth of milk Shredded cabbage Note: \u00a0I used one can of regular cheese soup and one can of nacho cheese soup.Note: \u00a0While I'm using shredded cabbage because there aren't enough recipes with it, please feel free to use shredded chard, kale, fresh spinach, etc. \u00a0Basically anything that'll maintain some crunch when hot. Step 1: Cook Onion and Beef. Cook onion and brown beef. Drain off any excess grease. Step 2: Tomatoes. Drain can of tomatoes and add to the pot. Step 3: Cheese. Add both cans of condensed cheese soup and thin with equal amounts of milk. \u00a0Alternatively, you can use Velveeta and milk. Keep on the burner until bubbling hot. Serve in bowls and top with fresh shredded cabbage as shown in the intro.", "images_list": ["cheeseburger-soup-1_0", "cheeseburger-soup-1_1", "cheeseburger-soup-1_2", "cheeseburger-soup-1_3"]} {"id": "RECIPE_2311", "question": "What type of meat is typically used in the original recipe for 'slavink,' and what is the recommended weight for each one?", "provenance": [41496], "ground_truth": "In the original recipe for 'slavink,' half and half meat is typically used, which contains 50% beef and 50% pork. The recommended weight for each slavink is between 80 grams to 100 grams.", "images_list": ["slavink_1"]} {"id": "RECIPE_2312", "question": "What should you do to the pizza dough before adding toppings for 'Buffalo Chicken Pizza'?", "provenance": [41497], "ground_truth": "Before adding toppings for 'Buffalo Chicken Pizza,' you should make a claw with your hand and poke around the dough with your nails. This technique is essential to prevent giant bubbles from forming during cooking, ensuring an even cooking process.", "images_list": ["buffalo-chicken-pizza_5"]} {"id": "RECIPE_2313", "question": "What is the process for creating a delicious coconut chatny from fresh ingredients?", "provenance": [41498], "ground_truth": "Introduction: Coconut Chatny. We use coconut in almost every dish. as living near coastal area in India, I always have plenty of coconut for food.Here I am going to explain simple coconut recipe which can be utilize in sandwich or as dipping for fried things Step 1: Ingredients. 1. coconut dry or fresh 2. Black pepper3. White sesame seeds4. red chilly powder5. Garlic cloves6. Salt Step 2: Type 1 : Fresh Chatny. Take fresh coconut and grate it.as per your choice add garlic + green chilly + ginger + saltprocess everything in mixer-grinder.add some water if required.Fresh chatny taste well but don't have shelf life more than one day.we can easily store it in refrigerator but taste is degrade after time.If you want to store chatny in fridge then don't add salt in it. add salt when you want to use it. Step 3: Type 2 : Dry Chatny. For dry chatny1. roast sesame seeds.2. roast and grind black pepper3. Cut dried coconut4. Add every thing- coconut +pepper + sesame seeds + red chilly powder + garlic clove + salt5. grind it in mixer or grinder.It also taste well and have shelf life of 01 month without fridge.Last picture is typical Indian Dish contain chapati, dry vegetable (potato), vegetable curry, dry chatny, fresh chatny, only rice is missing here.", "images_list": ["coconut-chatny_0", "coconut-chatny_1", "coconut-chatny_2", "coconut-chatny_3"]} {"id": "RECIPE_2314", "question": "What are the steps to prepare the dry version of 'Coconut Chatny' and how long can it be stored?", "provenance": [41498], "ground_truth": "To prepare the dry version of 'Coconut Chatny,' first roast the sesame seeds and then roast and grind the black pepper. Next, cut the dried coconut and combine all the ingredients: coconut, black pepper, sesame seeds, red chilly powder, garlic clove, and salt. Grind everything together in a mixer or grinder. This dry chatny can be stored for one month without refrigeration.", "images_list": ["coconut-chatny_3"]} {"id": "RECIPE_2315", "question": "What is the best way to bring together a Pacman-themed snack using candy and graham crackers?", "provenance": [41499], "ground_truth": "Introduction: Pacman Fun Snack: Use Up That Candy. We made these at work once as an activity for our Game Week. The kids had a blast making these and mostly just eating all the candy. This is also a great way to use some of that Easter candy that is on the way really soon.\nbtw, these have a very interesting flavor....lol\nYou will need:\nGraham crackers\nfrosting or cream cheese spread\nnerds\ntwizzlers pull n peel\nDots\nsweet tarts\nknife or tooth pick\npacman\u00a0board image\n\u00a0 Step 1: Make the Board and Maze. Start by getting 2 graham crackers.\nPut frosting on the edge down one of the longer sides of one cracker (see photo)\nPush the two crackers together\nspread frosting over the\u00a0seam\nspread frosting over\u00a0both\u00a0crackers\u00a0\nNow peel apart one whole twizzler\nUse the pacman board image as a reference to recreate the board layout\ndo this by ripping off pieces of the twizzler and pressing them into the frosting Step 2: The Players. Now get out the sweettarts.\nThey are a little too big for the maze so just bite off the egdes to make them smaller\nplace them in the maze where the power up munchies go\nTo make the ghosts and pacman:\nGet out the DOTS\ncut off a sliver\ncut out the shape of the ghost by cutting off the bottom about half way up and then cut out 2 triangle wedges to make the leg things\nCut out pacman by cutting out a circle and then cutting out one triangle wedge for the mouth\nPress them into the frosting\nUse a little frosting to give the ghosts eyes Step 3: The Munchies. Now all thats left to do is to add some nerds for the munchie dots\nIt would prolly look better if you used just one color of nerds, but who has the patience for that??\nNow you can eat it if you wish. Or just show it off. Or whatever.", "images_list": ["pacman-fun-snack-use-up-that-candy_0", "pacman-fun-snack-use-up-that-candy_1", "pacman-fun-snack-use-up-that-candy_2", "pacman-fun-snack-use-up-that-candy_3"]} {"id": "RECIPE_2316", "question": "How do you create Pacman and ghosts from Dots for the 'Pacman Fun Snack: Use Up That Candy'?", "provenance": [41499], "ground_truth": "To create Pacman and ghosts from Dots for the 'Pacman Fun Snack: Use Up That Candy,' first cut off a sliver of the Dots. For the ghosts, cut off the bottom about halfway up and then carve out two triangle wedges to form their legs. For Pacman, cut out a circle and then cut out one triangle wedge for the mouth.", "images_list": ["pacman-fun-snack-use-up-that-candy_2"]} {"id": "RECIPE_2317", "question": "What should you do after the 'Orange Peel-Lined Chocolate Cupcakes' have come out of the oven and cooled completely?", "provenance": [41500], "ground_truth": "After the 'Orange Peel-Lined Chocolate Cupcakes' have come out of the oven and completely cooled, you should take your icing out of the refrigerator and frost each cupcake using a spatula. Alternatively, you can pipe the frosting on.", "images_list": ["orange-peel-lined-chocolate-cupcakes_7"]} {"id": "RECIPE_2318", "question": "In the recipe for 'Gluten Free Nutella Rice Krispie Treats,' what should you do after melting the marshmallows, and how much Nutella do you need to add?", "provenance": [41501], "ground_truth": "After melting the marshmallows in the recipe for 'Gluten Free Nutella Rice Krispie Treats,' you should add 2 tablespoons of Nutella and mix it into the melted marshmallows.", "images_list": ["gluten-free-nutella-rice-krispie-treats_5"]} {"id": "RECIPE_2319", "question": "What is the best way to prepare kabobs with a delicious homemade dressing?", "provenance": [41502], "ground_truth": "Introduction: Kabobs With Homemade Dressing. Step 1: Ingredients. -Mozzarella Balls-Cherry Tomatoes-Honey-Balsamic Vinigar-Extra Virgin Olive Oil-Basil-Toothpicks Step 2: Making the Dressing. Mix a quarter cup of extra virgin olive oil, a quarter cup of balsamic vinegar, & a tablespoon of honey together for the dressing. Step 3: Cut Them Up. Cut the tomatoes and mozzarella balls in half, and tear up the basil leaves (not to much). Step 4: Shove It on a Stick. Put the ingredients on the stick in the order tomato slice, mozzarella slice, basil piece, tomato slice. Then dunk it in dressing. Step 5: Eat. Eat them and enjoy! ", "images_list": ["kabobs-with-homemade-dressing_0", "kabobs-with-homemade-dressing_1", "kabobs-with-homemade-dressing_2", "kabobs-with-homemade-dressing_3", "kabobs-with-homemade-dressing_4", "kabobs-with-homemade-dressing_5"]} {"id": "RECIPE_2320", "question": "What are the ingredients and their order for assembling the kabobs in 'Kabobs With Homemade Dressing'?", "provenance": [41502], "ground_truth": "To assemble the kabobs for 'Kabobs With Homemade Dressing,' you should place the ingredients on the stick in the order: tomato slice, mozzarella slice, basil piece, and then another tomato slice. Finally, dunk it in dressing.", "images_list": ["kabobs-with-homemade-dressing_4"]} {"id": "RECIPE_2321", "question": "What\u2019s the best way to whip up a delightful 1950s-style sweet corn relish at home?", "provenance": [41503], "ground_truth": "Introduction: 1950's Sweet Corn Relish. When you think about corn relish, you probably think \u201cthat\u2019s so 1950s summertime picnic.\u201d Well, at least that\u2019s what I think. But retro food is making a big comeback. After all, canning and preserving is quite an old school trait in and of itself\u2014and one that I\u2019ve grown to love dearly.\nThis sweet and tangy corn relish takes you right back to the cool 1950s. The combination of red peppers and yellow corn make it both pleasing to eat and to look at. My larder shelves finally have some color besides deep reds and browns!\nWant to see more canning recipes? Check out my blog Handjobs (For the Home) Step 1: Gathering Your Ingredients. What You'll Need:\n1 tablespoon vegetable oil\n3 1/2 cups diced red bell pepper (3 or 4 peppers)\n1 tablespoon kosher salt\n3 1/2 cups fresh or thawed frozen corn kernels\n1 3/4 cups diced red onion (1 very large onion)\n1 1/2 cups apple cider vinegar\n1 Cup sugar\n3/4 teaspoon ground turmericMakes 6 half pint jarsRecipe adapted from Karen Solomon author of Can It, Bottle It, Smoke It\nIf you are canning this recipe, begin by sterilizing your jars in a hot water bath canner. Step 2: Caramelizing the Red Peppers. Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and saut\u00e9 for about 12 minutes or until caramelized. You will begin to see the peppers get soft and take on a brownish coloring. Step 3: More Veggie Cooking + Brine Boiling. Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout. Turn the heat off and add the onion to the pan. Stir well and keep covered.\nFor the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved. Step 4: Packing in the Goods. Pack your corn mixture into your jars until it reaches about \u00be inch of headspace. Cover with preserving liquid until it reaches \u00bc inch headspace, making sure your corn is covered completely. Process in a hot water bath canner for 15 minutes, remove and let cool undisturbed for 12 hours before storing.\nIf you decide not to can this recipe, you can fridge it for up to 6 months!\nHappy relishing!", "images_list": ["1950s-sweet-corn-relish_0", "1950s-sweet-corn-relish_1", "1950s-sweet-corn-relish_2", "1950s-sweet-corn-relish_3", "1950s-sweet-corn-relish_4"]} {"id": "RECIPE_2322", "question": "For making '1950s Sweet Corn Relish,' how long should the corn mixture be processed in the hot water bath canner?", "provenance": [41503], "ground_truth": "To make '1950s Sweet Corn Relish,' the corn mixture should be processed in a hot water bath canner for 15 minutes.", "images_list": ["1950s-sweet-corn-relish_4"]} {"id": "RECIPE_2323", "question": "What\u2019s the best way to turn old bread into delicious homemade breadcrumbs?", "provenance": [41504], "ground_truth": "Introduction: Crummy or Crumby?. What do you do with old bread? You know you have a loaf kicking around that's too old to eat, but not a moldy brick yet. There are lots of things to do with it actually and I won't insult your intelligence by listing them. I choose to experiment with making bread crumbs from old loaves I'd tucked away in the freezer. Still frozen. And it worked quite well. Step 1: Frozen Oldie. Take your past-its-prime loaf and pack it away in a freezer for a day or two. Pull that sucker out get to work with a box grater. I suppose you have cut the loaf up before freezing it so you could use a food processor or other grinder device. Heh . . . wimps. Step 2: From Pale to Blond. Those fresh grated bits looked like . . . I don't know . . . the chunky dust you have left over after doing some serious drywall work. To make this sad excuse for bread crumbs needed some help. I tossed it into a nonstick pan over high heat and tossed it until it was browned and lovely. I suppose you could do this on a sheet pan in the oven at about 400F degrees too. It took a while to do this because of the moisture of the bread crumbs. Ten minutes at most, but you had to drive away the moisture in the bread and the condensation that formed because it was so cold. Step 3: Store It. I keep my bread crumbs in plastic bags or plastic containers. I also stash them in the back of the refrigerator. They keep practically forever. If you get them out and they seem lackluster give them another round of heat on the stove or oven.Get thee hence and go coat and fry things!", "images_list": ["crummy-or-crumby_0", "crummy-or-crumby_1", "crummy-or-crumby_2", "crummy-or-crumby_3"]} {"id": "RECIPE_2324", "question": "What steps should I take to prepare old bread before grating it for making 'crummy-or-crumby,' and what tool is recommended for this task?", "provenance": [41504], "ground_truth": "To prepare old bread for making 'crummy-or-crumby,' you should pack the past-its-prime loaf in the freezer for a day or two before grating it. The recommended tool for grating is a box grater.", "images_list": ["crummy-or-crumby_1"]} {"id": "RECIPE_2325", "question": "What should you add to the plate after placing the puris when making Sev Puri?", "provenance": [41505], "ground_truth": "After placing the puris on the plate while making Sev Puri, you should add mashed potatoes.", "images_list": ["sev-puri-indian-snack_2"]} {"id": "RECIPE_2326", "question": "In the 'Chicken Hot Wing Roll-Up' recipe, what texture should the chicken mixture have after cooking, and how is that texture achieved?", "provenance": [41506], "ground_truth": "In the 'Chicken Hot Wing Roll-Up' recipe, the chicken mixture should have a nearly sloppy Joe consistency after cooking. This texture is achieved by simmering the mixture until most of the water has evaporated and then adding a cornstarch slurry to thicken the remaining fluid.", "images_list": ["chicken-hot-wing-roll-up_3"]} {"id": "RECIPE_2327", "question": "What\u2019s the best way to prepare delicious Carols Cookies inspired by The Walking Dead?", "provenance": [41507], "ground_truth": "Introduction: Carols Cookies. These cookies are based off of ones that carol made in the walking dead. If you don't know the show you should watch it it's great. Okey in this instructable I am going to provide detailed step by step instructions , so the cookies will come out just right! Step 1: The Ingredients . 1/4 cup apple sauce 1/4 cup brown sugar 1/4 cup white sugar1/4 cup chocolate chip cookies (melted)1/4 teaspoon baking soda1/4 teaspoon baking powder1/4 cup shortening 1/4 teaspoon vanilla extract1 cup of flourAnd a pinch of salt Step 2: Oven. Go ahead and preheat the oven to 350 degrees Fahrenheit Step 3: Mixing. Now in a large bowl mix applesauce, shortening, and brown and white sugar. Mix this until fully combined . Once this is combined mix in flour, salt, baking powder and soda, and the vanilla . When this is fully mixed it should be doughy. It may look a little strange but don't worry Step 4: Chocolate . Go ahead and melt the chocolate, I did it in the microwave but it turned out a little bad . So I recommend using the double boiler method . Finally completely mix that in Step 5: Baking. To complete this you have to place golf ball sized globs about 2-3 inches apart. Then place it in the oven for 11-13 minutes and your done.", "images_list": ["carols-cookies_0", "carols-cookies_1", "carols-cookies_3", "carols-cookies_4", "carols-cookies_5"]} {"id": "RECIPE_2328", "question": "In Step 3 of making 'Carols Cookies,' which ingredients do I need to mix together, and how should the mixture look once it\u2019s fully combined?", "provenance": [41507], "ground_truth": "In Step 3 of making 'Carols Cookies,' you should mix applesauce, shortening, and both brown and white sugar until they are fully combined. When the mixture is fully mixed, it should have a doughy consistency and might appear a little strange, but that\u2019s perfectly normal.", "images_list": ["carols-cookies_3"]} {"id": "RECIPE_2329", "question": "What is the overall process for preparing a creamy potato and ham salad that\u2019s perfect for gatherings?", "provenance": [41508], "ground_truth": "Introduction: Creamy Potato & Ham Salad. This simple dish made with boiled potatoes is ideal for parties, picnics, barbecues and family gatherings.Read more ...Enjoy our easy recipes!Visit our website: www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. 500 g (1 lb) Potatoes2 Carrots1 Onion4 Medium Eggs1 Can of Peas (200 g/0.45 lb)250 g (\u00bd lb) Ham200 g (0.45 lb) Gherkins250 g (\u00bd lb) Mayonnaise350 g (\u00be lb) Sour CreamSalt & Pepper to Taste Step 2: Directions:. 1. Hard boil the eggs.2. Meanwhile wash and peel potatoes and carrots. Place them in a pot of salted boiling water, reduce the heat to low-medium and cook until soft. Once the eggs and vegetables are cooked, drain the water and let them cool completely.3. Now dice the potatoes and carrots. Finely chop the onion, gherkins and eggs.4. Mix everything in a large bowl, add sour cream and mayonnaise. Season with salt and pepper and mix until well combined.5. Refrigerate at least an hour before serving (for the best taste let it sit in your fridge overnight).6. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", "images_list": ["creamy-potato-ham-salad_0", "creamy-potato-ham-salad_1", "creamy-potato-ham-salad_2", "creamy-potato-ham-salad_3"]} {"id": "RECIPE_2330", "question": "What should be done to the eggs and vegetables before mixing them in the creamy potato and ham salad?", "provenance": [41508], "ground_truth": "The eggs should be hard-boiled, and the potatoes and carrots should be cooked until soft. After cooking, all ingredients should be allowed to cool completely before mixing them with the other components.", "images_list": ["creamy-potato-ham-salad_2"]} {"id": "RECIPE_2331", "question": "What\u2019s the best way to prepare a delicious vegan spicy ramen that captures all those rich, umami flavors?", "provenance": [41509], "ground_truth": "Introduction: Vegan Spicy Ramen Noodles. Don't be fooled by the egg (it's an optional garnish!) - this kickass Ramen bowl is completely Vegan and is just as awesome as it's meaty-counterpart!Don't believe me? Try it!And if you liked this instructable, please vote for it in the Vegan Food contest! Thanks! Step 1: Make the Dashi Stock. While traditional Dashi involves some element of fish in it, for our vegan version, we\u2019ll be invoking the Umami flavour through Kombu (kelp) and dried Shiitake Mushrooms. Here is your basic Vegan Dashi Stock \u2013 the base of oh-so-many things! Smells like death (not kidding!), but makes up with the umami flavour!You will need:- 2 dried Shiitake mushrooms, sliced- 2 'knots' of kombu (dried seaweed / kelp)- 1 1/2 c water, room temperatureMethod:- Soak Mushroom and Seaweed in water for half hour.- Transfer to a pan and simmer (do not boil!)- Strain and reserve the liquid. Discard the seaweed, but you may save the mushrooms as garnish for later. Step 2: Make the Broth. The Japanese say that a good Ramen is judged not by the noodles, but by the broth. There are so many kinds of Ramen broth \u2013 a clear soy base, tonkatsu (creamy pork broth), miso broth (fairly new to the Ramen culture) and more.The Vegan broth we\u2019ll be creating closely resembles the tonkatsu broth \u2013 no pork, but all the milky creaminess, thanks to soy milk. If you\u2019re not too particular about being Vegan, substitute with regular milk instead.Here are two ingredients that will make all the difference to your broth:Miso PasteThe biggest contributor of the classic \u2018umami\u2018 flavour in this dish. Find this at your local Asian supermarket. Most miso comes with bonito (fish flakes), so check ingredient list (then, check again!) to make sure there\u2019s nothing in there you can\u2019t eat.MirinA sweet rice wine commonly used in Japanese cuisine. Substitute with Sake, if you have some lying around.You will need:- 2 tsp. garlic flavoured oil (substitute with sesame oil / vegetable oil)- 2 inches of ginger, grated- 4 cloves of garlic, grated- 3 spring onions, chopped (white and green parts separated, sliced)- 4 tsp. red chilli paste (I used Sambal Oelek)- 3 tsp. white miso paste- 2 tbsp. mirin / sake- 2 tbsp. sesame seeds, powdered- 4 tsp. soy sauce (low-sodium)- 2 c soy milk- 1 c Dashi stock- White pepper powder, to taste- 1/4 tsp. salt- 1/4 tsp. fried red chilli flakesMethod:- Heat 2 tsp garlic oil in a medium pot over medium-high heat. Saut\u00e9 ginger, garlic and spring onion (white) for a few seconds.- Add chilli paste, miso, mirin, ground sesame seeds, soy sauce, soy milk and the prepared dashi stock. Season with salt, white pepper and fried red chilli flakes.- Once it begins to simmer (and most of the oil floats on top), remove from heat. Step 3: Cook the Noodles. While the stock is simmering, put a large pot of water (salted) to the boil. Add two cakes of dried Ramen noodles and cook according to package instructions. Drain and divide the cooked noodles between two large bowls. Step 4: Assemble. Divide the ramen broth between the two bowls. Garnish with your choice of toppings. Serve hot!Garnish options:- 1/2 c Fried Tofu (pressed and pan-fried)- 1/2 c sweet corn, cooked- 1 c bean sprouts, tossed in a pinch of fried red chilli flakes- 3 spring onion (green), sliced- 1 egg, soft boiled and cut in half (VEGANS, omit!)- 1/4 c fried garlic, crushed- 2 tsp. fried onions- 2 tsp. chilli oil- 1 jalapeno, sliced- 1/4 c onion, slicedThis recipe was first published here.", "images_list": ["vegan-spicy-ramen-noodles_0", "vegan-spicy-ramen-noodles_1", "vegan-spicy-ramen-noodles_2", "vegan-spicy-ramen-noodles_3", "vegan-spicy-ramen-noodles_4"]} {"id": "RECIPE_2332", "question": "What steps are involved in making the Dashi Stock for Vegan Spicy Ramen Noodles?", "provenance": [41509], "ground_truth": "To make the Dashi Stock for Vegan Spicy Ramen Noodles, first soak 2 dried Shiitake mushrooms and 2 'knots' of kombu in 1 1/2 cups of room temperature water for half an hour. Then, transfer the mixture to a pan and simmer it without boiling. Finally, strain the liquid to reserve it for use in the ramen, discarding the seaweed but saving the mushrooms as a garnish if desired.", "images_list": ["vegan-spicy-ramen-noodles_1"]} {"id": "RECIPE_2333", "question": "What is the overall process for creating a hot pepper simple syrup that brings a spicy kick to drinks?", "provenance": [41510], "ground_truth": "Introduction: Hot Pepper Simple Syrup. Simple syrup is exactly that. It's simple. Because it's so easy to make I usually stick to small batches meant for a gathering. Simple syrup, especially spicy simple syrup, adds a great kick to your cocktails and mocktails. Jalapeno simple syrup is a particularly good addition to your strawberry margarita. Sugar is a great way to cut the heat of a hot pepper so you can taste more of the flavor and not feel like you're on fire.The uses for simple syrups are endless. They can go in your adult beverages, non-adult beverages (strawberry jalapeno lemonade, anyone?), in your baking or cooking. Add it to cupcake frosting or on top of ice cream, the ideas are endless. I had hoped to do this Instructable with Ghost Peppers, but I couldn't find fresh ones anywhere. My local Whole Foods was able to put it on their order list, but recently informed me the peppers wouldn't be available until sometime in May. Step 1: Ingredients. 1 cup of water1 cup of sugar1-3 hot peppers of your choice (jalapenos, habaneros, etc. are all good choices. I couldn't get my hands on fresh Ghost Peppers sadly).The 1:1 ratio will fill a small flip top bottle nearly to the top. The smaller Wreck container is 3/4 water to 3/4 sugar and has habaneros. *This recipe can be easily decreased or increased. Step 2: Prep Peppers. First and foremost, use gloves of some sort. It'll save you a lot of hassle later when you accidentally touch your face and don't have a burning sensation from the pepper oils. Wash and slice your peppers. The heat comes from the seeds and veins, so for a very mild syrup you want to remove the seeds and veins, for medium heat leave about half. You can always stick more seeds or peppers into your simple syrup after its cooked to infuse and get more heat. Also, it's super easy to make so make sure you write down how many peppers were used and whether or not it was too little or too much. Step 3: Cook. Mix the water and sugar in a pan and dissolve sugar over medium heat, let come to a boil. After boiling for a minute or so, lower the heat and add the peppers. Let simmer for about 10-15 minutes. Stir occasionally, taste testing as you go. Step 4: Strain and Bottle!. When you are satisfied with the flavor and amount of heat, remove the syrup from the stove and pour into whatever container you plan to keep it in. I usually use small flip top bottles and a funnel. Allow to cool before putting the lid on. The cooked peppers can be used as a garnish, can be eaten as is, or saved for another recipe. Candied jalapenos are quite tasty. The syrup should stay good in an airtight container in the fridge for about 2 weeks. ", "images_list": ["hot-pepper-simple-syrup_0", "hot-pepper-simple-syrup_1", "hot-pepper-simple-syrup_2", "hot-pepper-simple-syrup_3", "hot-pepper-simple-syrup_4"]} {"id": "RECIPE_2334", "question": "What precautions should be taken when preparing the peppers for 'Hot Pepper Simple Syrup'?", "provenance": [41510], "ground_truth": "When preparing the peppers for 'Hot Pepper Simple Syrup,' it's important to use gloves to avoid accidentally touching your face and experiencing a burning sensation from the pepper oils.", "images_list": ["hot-pepper-simple-syrup_2"]} {"id": "RECIPE_2335", "question": "What is the best way to prepare delicious flaxseed crackers with just a few simple ingredients?", "provenance": [41511], "ground_truth": "Introduction: QUICK & EASY FLAXSEED CRACKERS. Flaxseeds(linseeds) is one of the super foods everyone seems to be raving about at the moment and unlike chia seeds it is more affordable. The benefits are countless, studies have shown that it prevents cancer, improves blood sugar, high in fiber and heart-healthy omega-3 fatty acids. There are many natural constipation remedies out there, from prune juice, senna leaves,soft fruits, and high fiber vegetables or cereals believe me I have tried them all. This flaxseed crackers recipe is the best natural constipation remedy with no side effects! You see, flaxseed has something called mucilage which is a slimy, gum-like compound that provides a temporarily soothing and protective coating along the entire digestive tract. It provides both bulk and softness to the stool. These properties make it an excellent tool to relieve constipation, as well as stomach and intestinal inflammation.This is a very easy-to-make nutty, healthy and crunchy snack with just 3 ingredients. You can add more herbs and spices according to your taste. Perfect satisfying the cracker/biscuit craving. It is delicious and you can enjoy them anytime and anywhere. Step 1: Ingredients. Ingredients2 cup of flax seeds1 cup of waterPinch of salt Step 2: Instructions. INSTRUCTIONSHeat oven to 150 c Mix water, salt, flax seeds and leave to soak for 15 mins or till it has a gooey consistency - see image. Then smooth mixture on parchment paper and bake for 10- 15mins till crunchy. Step 3: The Crackers. To make the crackers, score lines using a pizza cutter or a knife gently on the baked flaxseeds and break into squares.Enjoy!!", "images_list": ["quick-easy-flaxseed-crackers_0", "quick-easy-flaxseed-crackers_2", "quick-easy-flaxseed-crackers_3"]} {"id": "RECIPE_2336", "question": "How do I prepare the flaxseed mixture for 'Quick & Easy Flaxseed Crackers' and how long should it soak?", "provenance": [41511], "ground_truth": "To prepare the flaxseed mixture for 'Quick & Easy Flaxseed Crackers,' you need to mix 2 cups of flax seeds with 1 cup of water and a pinch of salt. Let this mixture soak for 15 minutes or until it reaches a gooey consistency.", "images_list": []} {"id": "RECIPE_2337", "question": "What is the best way to prepare a delicious fish fry using Snakehead Murrel fish?", "provenance": [41512], "ground_truth": "Introduction: Fish Fry With Snakehead Murrel Fish. Snakehead Murrel fish, also known as Channa Striata, is one variety of sea fishes which most people are fond of. This variety of fish grow long and does not have very slender and sharp fish bones. We can make fish curry as well as fish fry from this fish.Earlier I have posted an instructable on how to make Fish curry with pieces from head and tail sections. In this instructable I will explain how to make Fish Fry with middle portions of Snakehead Murrel fish Step 1: Clean and Separate Fish Pieces. We bought 2 fishes weighing about one kilogram. The shopkeepers clean and cut the fish into pieces for us. After cleaning, the pieces weighed about 800 grams.As you can see in the above pictures, I have separated the fish pieces into two, one containing the pieces from middle section and the other with heads and tails.We made Fish curry with the head and tail pieces and I will use the middle portion for making fish fry. Step 2: Marinate the Fish Pieces. Take the following ingredients in a bowl3 to 4 teaspoons of Red chilli powder. If you want the fish fry to be more spicy, you can add more2 teaspoons of Fennel seed powderSalt to tasteMix all ingredients together and stuff and cover all sides of the fish pieces with the spices. Allow the fish pieces to marinate for about 15 minutes Step 3: Shallow Fry the Fish Pieces. Take enough oil in a flat bottomed frying pan and keep over low to medium flameOnce the oil is heated, add the marinated fish pieces one by one to the pan. Keep the flame low to mediumDo not disturb the pieces till the bottom side is partially cooked and the spices stick to them.Once the bottom sides are partially cooked, gently turn over the pieces in oil and allow the other side to cook. You can turn over the pieces few times in the pan for even cooking on all sides Step 4: Remove From Pan and Serve. Once the fish pieces are evenly fried in oil, remove the pieces from the pan and place them on an oil absorbing paper.Transfer the fish fry to another vessel and serve as main course. The Snakehead Murrel fish does not have sharp bones, so it is easier for children to eat without the fish bones struck in their throats.", "images_list": ["fish-fry-with-snakehead-murrel-fish_0", "fish-fry-with-snakehead-murrel-fish_1", "fish-fry-with-snakehead-murrel-fish_2", "fish-fry-with-snakehead-murrel-fish_3", "fish-fry-with-snakehead-murrel-fish_4"]} {"id": "RECIPE_2338", "question": "For making 'Fish Fry With Snakehead Murrel Fish,' how do you shallow fry the marinated fish pieces to ensure they are cooked evenly?", "provenance": [41512], "ground_truth": "To make 'Fish Fry With Snakehead Murrel Fish,' take enough oil in a flat bottomed frying pan and keep it over low to medium flame. Once the oil is heated, add the marinated fish pieces one by one to the pan, and do not disturb them until the bottom side is partially cooked. You can turn over the pieces a few times in the pan for even cooking on all sides.", "images_list": ["fish-fry-with-snakehead-murrel-fish_3"]} {"id": "RECIPE_2339", "question": "What is the overall process for creating an edible pumpkin patch treat that combines chocolate and starbursts?", "provenance": [41514], "ground_truth": "Introduction: Edible Pumpkin Patch. This is a fun, little idea I came up with and I thought was great for halloween decoration and treats. They are made of a chocolate stems and starbursts.You will need,Red starburstYellow starburstOrange starburstLittle chocolate chunksTooth-pickAccess to a microwave Step 1: Melt and Mash. Put the starbursts on a microwave safe plate and heat them doing two intervals, five seconds on high(at least that's what worked for me). After that they should be easy to pull and mash. When you have blended them to what you like, roll it into an oval and stick a chocolate chunk in the top. Step 2: Detail. Use your tooth-pick to make grooves all around the pumpkin and go over them again to make them nice and deep. Then gently shape them the way you like. Step 3: Harden. Next, make as many more as you like, then pop them in the freezer. In about five minutes they'll be hard and hold their shape.Thanks for looking and if you like, please vote!", "images_list": ["edible-pumpkin-patch_0", "edible-pumpkin-patch_1", "edible-pumpkin-patch_2", "edible-pumpkin-patch_3"]} {"id": "RECIPE_2340", "question": "What is the process for melting and mashing the starbursts for making 'Edible Pumpkin Patch'?", "provenance": [41514], "ground_truth": "The process for melting and mashing the starbursts for making 'Edible Pumpkin Patch' involves placing them on a microwave-safe plate and heating them in two intervals of five seconds on high until they are easy to pull and mash.", "images_list": ["edible-pumpkin-patch_1"]} {"id": "RECIPE_2341", "question": "What is the process for creating delicious long capsicum fritters that make for a perfect snack?", "provenance": [41515], "ground_truth": "Introduction: Long Capsicum Fritters. \n An easy to make recipie for making Long Capsicum\u00a0Fritters.\nIngredients:\n\t\tLong Capsicum:\u00a010 Numbers\n\t\tChickpea Flour: One cup\n\t\tRed Chilly Powder: One teaspoon\n\t\tTurmeric Powder: 1/2 teaspoon\n\t\tAsafetida Powder: 1/2 teaspoon\n\t\tSalt to taste\n\t\tOil for deep frying\n\t\tWater as required\nMethod\n\t\tCombine chickpea flour, salt, Red chilly powder, Asafetida and turmeric powder with water and make a semi-thick batter\n\t\tCut capsicum into half longitudinally\n\t\tHeat oil in a pan\n\t\tDip the cut capsicum in the batter and deep fry\n\t\tRemove from oil when the batter turns brown\nMakes a nice evening snack with tomato sauce\n ", "images_list": ["long-capsicum-fritters_0"]} {"id": "RECIPE_2342", "question": "What material did the author use to create the 3D base for the head of the pig in the 'Make Your Own Pig Cake' recipe?", "provenance": [41516], "ground_truth": "In the 'Make Your Own Pig Cake' recipe, the author used cardboard to create a 3D base for the pig's head.", "images_list": ["make-your-own-pig-cake_1"]} {"id": "RECIPE_2343", "question": "What is the process for creating delicious brie pumpkin puffs that are perfect for fall gatherings?", "provenance": [41517], "ground_truth": "Introduction: Brie Pumpkin Puffs. My fall take on miniature Brie en Croute, easy to assemble and delicious. A piece of brie, filling of your choice, enclosed in puff pastry shaped like pumpkins, topped with almonds, brushed with an orange-colored egg wash. When baked they puff up into mini pumpkins, crispy on the outside, gooey and cheesy on the inside, with a hint of sweet, or spicy, filling.\u00a0\nI used 3 different fillings that we all loved, hot pepper jelly, caramel apple cider jelly and pumpkin butter, feel free to use your favorite.\u00a0\nThese make wonderful appetizers, a great addition to your cheese plate, fun treats at a Halloween party, and, if you keep them sweet, a yummy dessert bite.\nI made two different sizes, you're only limited by the cookie cutters you have! One sheet of puff pastry yielded 6 larger bites and 10 one bite pumpkin puffs.\u00a0\n\u00a0 Step 1: Gather Ingredients. You'll need:\n1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed according to package directions\nSmall amount of AP flour, for rolling out dough\nSmall wedge of Brie cheese (4 oz. is plenty), frozen for 20 minutes for easier cutting\n2-4 Tbsp. filling(s) of your choice (I used Hot Pepper Jelly, Caramel Apple Cider Jelly, and Pumpkin Butter)\n1 egg white plus 1 Tbsp. water, evenly divided in 2 small bowls (easiest to whisk first, then separate)\u00a0\nAlmond slivers, untoasted (to be exact, I used 44)\u00a0\nPastry brushes\nOrange food coloring, optional (I prefer gel paste)\nPumpkin shaped cookie cutters, I used one 1.5-inch diameter, and one 2.5-inch diameter.\nIf you want orange pumpkin puffs, color one bowl of egg wash as orange as you want it. For my puffs I used a small toothpick dipped in gel paste, blended with a fork it turned orange with very little gel paste needed.\u00a0 Step 2: Prepare Brie and Dough. Adjust an oven rack to the middle of the oven and preheat oven to 375 F. Line a baking sheet with parchment paper. I baked my two sizes on different sheets, but they ended up taking the same amount of time.\nYou have the option of removing the rind from your Brie, we enjoy ours without. Cut into 1/2-inch pieces for 2.5 inch diameter pumpkins, 1/4-inch pieces for 1.5-inch diameter pumpkins.\u00a0Place pieces on waxed, or parchment paper, and refrigerate while preparing dough.\nUnwrap and roll out dough, on a lightly floured surface, smoothing the creases into an even sheet.\u00a0\nCut as many pumpkin shapes as you can get, I made 10 small ones, 6 larger ones. Don't re-roll the scraps.\u00a0\nFlip over half of the pumpkins so when you flip them on the other half the shapes will match.\u00a0If at any point during the process the dough is getting too soft, place it in the fridge about 10 minutes to keep it chilled.\u00a0 Step 3: Fill and Seal. For the small pumpkins use 1/4 tsp. filling, top with piece of Brie, brush inside rim of each pumpkin with plain egg wash.\u00a0\nFor the larger pumpkins use 1/2 tsp. filling, top with piece of Brie, brush inside rim of each pumpkin with plain egg wash.Because I like a good portion of filling, I usually topped each pumpkin half with filling, but one piece of cheese per pumpkin. Feel free to add the amount you prefer, just make sure not to overfill or you won't get a good seal.\nInvert pumpkin tops and press around all edges to seal.\u00a0 Step 4: Bake. Move filled pumpkins to parchment-lined baking sheet. Brush with orange-colored egg wash. Push almond slivers slightly into dough on pumpkins to create sections.\nBake at 375 for 13-18 minutes until puffed and golden, rotating baking sheet halfway through baking. Step 5: Enjoy. Place on cooling rack and let rest 10 minutes.As you can see, some leaked during baking, when resting the cheese will set back up and they'll still be delicious.\nDepending on the filling you choose these can be sweet or savory, wonderful alone, or with an assortment of crackers and fruit.\u00a0\nPlease enjoy my Brie Pumpkin Puffs! Happy Halloween!\u00a0", "images_list": ["brie-pumpkin-puffs_0", "brie-pumpkin-puffs_1", "brie-pumpkin-puffs_2", "brie-pumpkin-puffs_3", "brie-pumpkin-puffs_4", "brie-pumpkin-puffs_5"]} {"id": "RECIPE_2344", "question": "What should I do if the dough for 'Brie Pumpkin Puffs' becomes too soft during preparation?", "provenance": [41517], "ground_truth": "If the dough for 'Brie Pumpkin Puffs' becomes too soft during preparation, you should place it in the fridge for about 10 minutes to keep it chilled.", "images_list": ["brie-pumpkin-puffs_2"]} {"id": "RECIPE_2345", "question": "What is the best way to create a delicious simple pizza sandwich that captures all the flavors of veggie pizza?", "provenance": [41518], "ground_truth": "Introduction: Simple Pizza Sandwich. This is a simple sandwich with ingredients like a veggie pizza. Step 1: Ingredients. - 2 slices wholemeal bread - shredded cheese- onion- tomato- capsicum- olives- pizza seasoning (oregano, basil)Tip: You can add pizza sauce to this sandwich, but I have not used it as it may make the sandwich a bit soggy. Step 2: . Place some of the shredded cheese on one bread slice. Tip: You place some of the cheese first to ensure the bread and filling stick together while grilling. Step 3: . Top the bread with all the veggies. Then top again with some cheese. Step 4: . Sprinkle over your seasoning and cover with the other bread slice.Tip:- You can add other seasoning like chili flakes, parsley, pepper and salt etc.- You can go overboard with the seasoning like I did! Step 5: . Place your sandwich in the grill and let it cook for 2 mins until its golden brown. Then enjoy your simple pizza sandwich.Tip: You can change the topping according to your preferences!", "images_list": ["simple-pizza-sandwich-1_0", "simple-pizza-sandwich-1_1", "simple-pizza-sandwich-1_2", "simple-pizza-sandwich-1_3", "simple-pizza-sandwich-1_4", "simple-pizza-sandwich-1_5"]} {"id": "RECIPE_2346", "question": "In preparing a 'Simple Pizza Sandwich,' what should you do with the bread slices before adding the toppings?", "provenance": [41518], "ground_truth": "In preparing a 'Simple Pizza Sandwich,' you should place some of the shredded cheese on one bread slice before adding any toppings. This helps the bread and filling stick together while grilling.", "images_list": ["simple-pizza-sandwich-1_2"]} {"id": "RECIPE_2347", "question": "What\u2019s the best way to prepare a delicious chicken adobo that captures its rich flavors?", "provenance": [41519], "ground_truth": "Introduction: How to Cook Scrumptious Chicken Adobo. A dish that has been passed on from one culture to another, adobo can be considered a staple of many households all over the world. Although it\u2019s been linked a great deal to Spanish cuisine, it\u2019s more popularly known in the Philippines and they have quite a number of variations of the dish to reinforce this claim. Ask any Filipino what their favorite viand is and expect that a large share of them will answer adobo. It may be a simple concoction of meat cooked in soy sauce and vinegar but the wonders it can do to your palate can be quite fascinating.Ingredients:\u2022 chicken, cut up into serving pieces \u2022 minced garlic \u2022 minced onion \u2022 dried laurel leaves \u2022 cooking oil \u2022 soy sauce \u2022 vinegar \u2022 black pepperInstructions: 1. Heat a pan in medium fire. While waiting, mince the garlic and the onion. 2. When the pan is hot enough, drizzle it with a bit of cooking oil. When the oil heats up, saut\u00e9 the garlic. When the garlic turns golden brown, toss in the onions. 3. Add the pieces of chicken and parboil them so that they absorb the flavors of the garlic and onion. 4. As the chicken simmers in the oil, add the laurel leaves. 5. Pour in the soy sauce and the vinegar. Adjust the amount depending on your desired taste. If you prefer your adobo to be salty, indulge on the soy sauce. But if you like it a little tangy, add a little more vinegar. 6. Once you\u2019re satisfied with the taste, cover the pan and let it simmer for 10-15 minutes. This will allow the meat to soak up on the flavors. 7. Check if the meat is cooked by poking it with a fork. When it\u2019s tender enough, it\u2019s time to turn off the fire. 8. Before serving, enhance its flavor by sprinkling ground pepper on the dish. If you\u2019re fairly new to cooking adobo, try out this basic method of whipping up this iconic dish. But if you\u2019ve mastered the recipe for quite some time and have secrets up in your sleeve that you\u2019re willing to share, don\u2019t hesitate to write a comment below.", "images_list": ["how-to-cook-scrumptious-chicken-adobo_0"]} {"id": "RECIPE_2348", "question": "In the process of making 'How to Cook Scrumptious Chicken Adobo,' when should I add the laurel leaves to enhance the flavor?", "provenance": [41519], "ground_truth": "To make 'How to Cook Scrumptious Chicken Adobo,' you should add the laurel leaves after the chicken has been added and is simmering in the oil.", "images_list": ["how-to-cook-scrumptious-chicken-adobo_0"]} {"id": "RECIPE_2349", "question": "What is the best way to prepare mummy dogs for Halloween festivities?", "provenance": [41520], "ground_truth": "Introduction: Mummy Dogs / Halloween Hot Dog Mummy Recipe . Ingredients:Hot dogs1 portion bread dougha bit mustard Step 1: Preparation. Cut the sausage like on the picture. Cut the dough in pieces and roll a few stripes. Roll the stripes around the arms and legs. Wrap a small stripe around the head. Step 2: Finish. Make a few more and put them in the oven at 180 degrees celsius circulating air for about 12 minutes. Paint some eyes out of mustard and enjoy. Look at my other work.https://www.youtube.com/channel/UCd57nigopX84T-HtT...", "images_list": ["mummy-dogs-halloween-hot-dog-mummy-recipe_0", "mummy-dogs-halloween-hot-dog-mummy-recipe_1", "mummy-dogs-halloween-hot-dog-mummy-recipe_2"]} {"id": "RECIPE_2350", "question": "What steps should I take to prepare the sausages and dough for the 'Mummy Dogs' before baking?", "provenance": [41520], "ground_truth": "To prepare the sausages and dough for the 'Mummy Dogs,' you need to cut the sausage and roll pieces of dough into stripes. Then, wrap these stripes around the arms and legs of the sausage, and use a small stripe to wrap around the head.", "images_list": ["mummy-dogs-halloween-hot-dog-mummy-recipe_1"]} {"id": "RECIPE_2351", "question": "What\u2019s the best way to prepare a delicious chicken and fennel bake that\u2019s both healthy and flavorful?", "provenance": [41521], "ground_truth": "Introduction: Chicken and Fennel Bake. Hello hungry instructonauts! Welcome to my second 'ible: an exceedingly healthy and incredibly tasty chicken and fennel bake.I struggle a bit with cooking as I have a condition that affects my short term memory so I can only cook when there is someone around to make sure I don't set the house alight. As my wife is out at work until late and rarely eats a proper lunch anything I do make needs to be ready fairly quickly. The beauty of this recipe is that it takes little time to prepare and cook but is really tasty. Serves two (with leftovers) taking ten minutes to prepare and around 30-40 minutes to bake at gas mark 6. Step 1: Ingredients. Four chicken skinless thighs cut in half (much more tasty than other bits and healthier with skin removed) Two small fennel bulbs or one large cut in half or quartersTwo round courgettes (zucchini) quarteredTwo large carrots cut into sticksOne medium onion roughly slicedAs many garlic cloves as you dare (whole - you can leave the skin on) A pinch of chilli flakes (optional, though why wouldn't you?!) A large sprinkle of dried oregano (or any herb you fancy) Worcestershire sauceA tablespoon or two of vodka (optional) A few good glugs of extra virgin olive oil (I prefer Greek) Salt and pepper Step 2: The Really Really Hard Bit... . OK, pay attention now. Place your chopped vegetables and chicken into a large oiled roasting tin. Sprinkle your herbs and seasoning all over. Splash over some olive oil, Worcestershire sauce and vodka (if you are using it). Dig in with your hands and smoosh those flavours together making sure that everything is covered. Cover with foil and place in the oven. Step 3: Put Your Feet Up for a Bit, You've Earned It! . Take thirty minutes to indulge yourself in a little of that remaining vodka. Step 4: Dish Up. . After 30 minutes check to see how it's doing. Give everything a good baste in the delicious gravy that you now have. Put it back in for another 5-10 minutes without the foil to get some nice little brown bits on the edges of the vegetables (for extra flavour). Serve up with your favourite side dish - mash, cous cous, risonne, roast potatoes. I've served up with brown rice to keep it extra healthy. Don't forget to spoon over some of the juices left in the pan. Bon appetite! ", "images_list": ["chicken-and-fennel-bake_0", "chicken-and-fennel-bake_1", "chicken-and-fennel-bake_2", "chicken-and-fennel-bake_3", "chicken-and-fennel-bake_4"]} {"id": "RECIPE_2352", "question": "What ingredients are needed for 'Chicken and Fennel Bake' according to Step 1 of the recipe?", "provenance": [41521], "ground_truth": "For making 'Chicken and Fennel Bake,' the ingredients needed are four skinless chicken thighs cut in half, two small or one large fennel bulb cut in half or quarters, two round courgettes quartered, two large carrots cut into sticks, one medium onion roughly sliced, whole garlic cloves, a pinch of chilli flakes, a large sprinkle of dried oregano, Worcestershire sauce, a tablespoon or two of vodka (optional), some extra virgin olive oil, and salt and pepper.", "images_list": ["chicken-and-fennel-bake_1"]} {"id": "RECIPE_2353", "question": "What\u2019s the best way to prepare a delicious meatball sub from scratch?", "provenance": [41522], "ground_truth": "Introduction: Man Fare: Meatball Subs!. What meat-eating man wouldn't like a broiled cheese-melty, sauce dripping two hander meatball sandwich? The best part is that the described man can make it himself! \u00a0Enjoy! Step 1: Ingredients. Sauce**\n3 cans of crushed tomatoes\n2 cloves of garlic minced\n1 tsp of dried basil (fresh is better but too pricey for me).\n\u00a01 tbsp oil\n1 tsp of dried oregano\n1 tbsp onion powder\n1 tsp salt\n**You could just buy spaghetti sauce but it's not the same for me. Plus there's no HFCS sneaking into your food.\nMeatballs*\n1 lb lean ground beef\n1 egg\n1/4 c Italian style breadcrumbs\n1 tsp garlic powder\n1 tsp onion powder\n1/2 tsp salt\n*Should make 12 - 18 meatballs depending on size. Mine are the size of a ping pong ball.\nLots of mozzarella cheese!\n1 baguette or 2 depends on how many you're feeding.\u00a0 Step 2: Sauce Was a Breeze to Make...... Using a dutch oven pot, on medium heat, add oil, saut\u00e9 the garlic for about 30 seconds. Be careful, do not let the garlic burn or turn too brown because they will become bitter. Lower the heat if they start to turn brown too fast. Add the 3 cans of tomato sauce, basil, oregano and salt. Let it simmer on medium low. If it starts to bubble and splatter, lower the heat, it should be a gentle bubbling. Step 3: Shaping Balls. Okay, now for the meat. In a good sized bowl add all of your meatball ingredients and start mixing with your hands. Make sure all of your ingredients are well blended. It should feel like play-doh. Start making little balls. I pinch off some meat, and start shaping it into a ball in my hands, making circular motions. Once all of your meat has turned into meatballs, carefully drop them into your bubbling sauce. By this time, the sauce is hot enough to start cooking your meatballs. I let this cook for at least half an hour, giving it a stir about every 10 minutes. After half an hour has passed, check a meatball. Pull one out with a slotted spoon and cut it in half. Is it pink? How's the flavor? Is it yummy? Step 4: Baguette Inlay & Broil. You've waited the half hour and now \u00a0your meatballs are ready for baguette inlay. Slice your baguette lengthwise. You could butter up the bread and add some dried basil and garlic powder, if you want. I didn't this time because I was so freaking hungry. Dig a little bit of a well in your baguette to ensure that the meatballs won't roll off. Place your meatballs in the baguette and top with mozzarella cheese. Be generous too. Slide those bad boys under the broiler and pull them out once the cheese is golden bubbly and the bread is toasty perfect, about 2-5 minutes. Keep watching, do not walk away from the oven, not even to get the phone. I didn't listen to my own advice because I was watching t.v. \u00a0They were still delicious. \u00a0Prepare yourself for awesomeness! Eat with a side salad to make it you know, \"healthy.\"", "images_list": ["man-fare-meatball-subs_0", "man-fare-meatball-subs_1", "man-fare-meatball-subs_2", "man-fare-meatball-subs_3", "man-fare-meatball-subs_4"]} {"id": "RECIPE_2354", "question": "What ingredients should I mix together and how should I shape the meatballs for making 'Man Fare: Meatball Subs'?", "provenance": [41522], "ground_truth": "To make 'Man Fare: Meatball Subs,' you should mix 1 lb of lean ground beef, 1 egg, 1/4 cup of Italian style breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of salt in a bowl. Then, shape the mixture into little balls by pinching off some meat and rolling it in your hands in circular motions.", "images_list": ["man-fare-meatball-subs_3"]} {"id": "RECIPE_2355", "question": "What should you do after the garlic becomes fragrant when making 'Moroccan Three Bean and Kale Soup'?", "provenance": [41523], "ground_truth": "After the garlic becomes fragrant when making 'Moroccan Three Bean and Kale Soup,' you should stop saut\u00e9ing and add the beans, broth, and tomatoes, mixing them until well incorporated.", "images_list": ["moroccan-three-bean-and-kale-soup_3"]} {"id": "RECIPE_2356", "question": "What steps should you take to prepare the almonds for use as fingernails in 'Soft Pretzel Witches' Fingers?", "provenance": [41524], "ground_truth": "To prepare the almonds for 'Soft Pretzel Witches' Fingers,' you should split them lengthwise to resemble 'fingernails' and then bake them on a baking sheet for 3 minutes until they are slightly golden brown.", "images_list": ["soft-pretzel-witches-fingers_1"]} {"id": "RECIPE_2357", "question": "In making 'Radish Curry,' what should you add after the diced onions have slightly cooked?", "provenance": [41526], "ground_truth": "In making 'Radish Curry,' after the diced onions are slightly cooked, you should add diced tomatoes.", "images_list": ["radish-curry_3"]} {"id": "RECIPE_2358", "question": "What\u2019s the best way to prepare a delicious batch of bread bajji for a perfect tea time snack?", "provenance": [41527], "ground_truth": "Introduction: Bread Bajji. The Bajji is an all time favorite tea time snack all over India. The Bajji is usually called 'Chai Time Snack' which simply means 'Tea Time Snack'. There are may varieties of this tasty snack depending on what the filling is inside the batter.In this Instructable, I'll show you the recipe for an unusual type of bajjis, that is, the Bread Bajji. Yeah you read it right. This might sound weird, but it's the best way to reuse left over bread. Let's see how it's done. Step 1: Ingredients. For this unconventional recipe, you'll need the following ingredients:BreadGram FlourCorn FlourRed Chili PowderCumin SeedsSaltOilBaking Soda (Optional)That's all you need. So let's get started. Step 2: The Batter. The batter is a key part of the bajji, as this gives the taste and crispiness to the snack. The flavor and the color of the bajji is totally dependent on the way the batter is prepared.First, take in a bowl, 1/4 Cup Gram Flour, 2 Tablespoons of Corn Flour, 1 Tablespoons of red chili powder and the necessary quantity of salt. Now add water into it and mix it well. To make the bajji more crispy, you can optionally add a pinch of baking soda to it. Mix it well so that no lumps are formed in the batter and place it aside. Use your hands for mixing it better because using a spoon or something will sometimes leave behind lumps. Step 3: Prep the Bread. Once the batter is prepared, it's time to prepare the bread. The bread is gonna be dipped into the batter, so the choice of bread does matter here. If you're using soft bread, it might get soggy and break easily. So sandwich bread is preferred for the job. If you're using soft bread, then just microwave them for about 30 seconds so that they're hard enough.Now cut the bread slices into cubes or any shapes of your choice and keep them ready. Step 4: Deep Fry Time. Now that the bread and batter are ready, it's time to deep fry them. Heat some oil in a deep frying pan and while it's getting heated, coat the bread with the batter. Now carefully drop the pieces of bread into the heated oil. Fry it till it turns golden brown in color and remove it from the oil. Place it on some paper napkins to drain out all the excess oil from it. Step 5: Serve Hot !!. Now all you have to do is to transfer a few bajjis on to the serving plate and treat yourself with some tasty and crunchy bread bajjis. Serve it with some tomato ketchup as you can never go wrong with it. You can see that the crust is nice and crispy but the core is pretty soft and the combination of both is simply mind blowing !!Happy Snacking!! :P", "images_list": ["bread-bajji_0", "bread-bajji_1", "bread-bajji_2", "bread-bajji_3", "bread-bajji_4", "bread-bajji_5"]} {"id": "RECIPE_2359", "question": "What type of bread is preferred for making 'Bread Bajji,' and what should be done to soft bread before preparing it?", "provenance": [41527], "ground_truth": "For making 'Bread Bajji,' the preferred type of bread is sandwich bread. If using soft bread, it should be microwaved for about 30 seconds to harden it before cutting into shapes.", "images_list": ["bread-bajji_3"]}