full_sample_dataset.csv

page number,1st recipe on page,1st google search result,instructions
57,singapore sling,https://www.thespruceeats.com/singapore-sling-recipe-760602,Gather the ingredients.
,,,"Pour the gin, Bénédictine, lime juice, cherry liqueur, and simple syrup into a cocktail shaker filled with ice cubes."
,,,Shake well.
,,,Strain into a highball glass over fresh ice.
,,,Top with club soda.
,,,Garnish with a lemon slice and cherry. Enjoy.
59,manhattan,https://www.liquor.com/recipes/manhattan-2/,"Add all the bourbon, sweet vermouth and both bitters to a mixing glass with ice, and stir until well-chilled."
,,,Strain into a chilled coupe.
,,,Garnish with a brandied cherry.
61,pina colada,https://www.foodnetwork.com/recipes/pina-colada-recipe0-1956362,"Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender."
,,,Blend until smooth and frosty.
,,,Pour the drink into 2 glasses and garnish the rim with pineapple slices.
68,wassail,https://www.yummyhealthyeasy.com/best-ever-hot-wassail-recipe/,Combine all ingredients in a large pan.
,,,Bring to simmer over medium-low heat. Reduce heat and continue simmering for 45 minutes. 
,,,Ladle into cups or mugs and enjoy!
80,buffalo chicken wings,https://www.dinneratthezoo.com/baked-buffalo-wings/,Preheat the oven to 400 degrees. 
,,,Line a sheet pan with foil and place a non stick oven safe rack on top of the pan.
,,,Place the chicken wings in a bowl. 
,,,"Add the baking powder, salt, pepper, garlic powder and onion powder."
,,,Toss to coat the chicken evenly with the baking powder and spices.
,,,Place the wings on the rack in a single layer.
,,,Bake for 45 minutes or until wings are light golden brown and crispy.
,,,"In a small bowl, whisk together the hot sauce, butter and honey."
,,,Pour the sauce over the wings and toss to coat evenly.
,,,Serve with celery sticks and ranch dressing.
103,chicken or turkey potpie,https://www.spendwithpennies.com/turkey-pot-pie/,Preheat oven to 400°F. 
,,,Whisk egg with 1 tablespoon water. 
,,,Set aside.
,,,"Cook onion in butter over medium low heat until tender, about 5 minutes."
,,,"Add flour, poultry seasoning, thyme, salt & pepper."
,,,Cook 2 minutes more.
,,,Whisk in chicken broth and milk a little bit at a time stirring after each addition.
,,,It will seem thick at first but will smooth out.
,,,"Bring to a boil over medium heat, simmer 1 minute and remove from heat. "
,,,Stir in turkey and vegetables.
,,,"Line a 9"" pie plate with one of the crusts. "
,,,Fill with turkey filling. 
,,,Brush edges of crust with egg wash and top with second crust.
,,,Pinch edges to seal and cut a few slits to vent pie. 
,,,Brush with egg wash.
,,,Bake 35-40 minutes or until lightly browned and filling is bubbly.
,,,Cool for 10-15 minutes before cutting.
112,welsh rarebit,https://www.foodnetwork.com/recipes/alton-brown/welsh-rarebit-recipe-1914850,"In a medium saucepan over low heat, melt the butter and whisk in the flour."
,,,"Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour."
,,,"Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth."
,,,Add beer and whisk to combine.
,,,Pour in cream and whisk until well combined and smooth.
,,,"Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes."
,,,Add hot sauce.
,,,Pour over toast and serve immediately.
119,shrimp stock,https://www.simplyscratch.com/2016/08/homemade-shrimp-stock.html,"Add the oil, shrimp shells, onion, carrots, celery and garlic to a heavy bottom pot that has a tight fitted lid."
,,,"Heat over medium and cook the shrimp shells until pink and vegetables start to soften, about 10 to 15 minutes."
,,,"Next add in the parsley, bay, coriander, peppercorns and water."
,,,"Cover the pot, leaving the lid askew and bring to a boil."
,,,Reduce heat and simmer for 15 minutes.
,,,Place a mesh strainer into a large bowl or 8-cup liquid measuring cup.
,,,Use a ladle to remove most of the vegetables and shells to the strainer before carefully pouring the remaining stock through.
,,,Discard shrimp shells and vegetables.
,,,Allow the shrimp stock to cool before storing.
,,,This can be kept in the fridge for a few weeks or frozen up to 3 months.
,,,"Simply Scratch Tip: To freeze, pre-measure the stock into freezer-safe containers or ice cube trays for easy portioning later on when cooking."
,,,"2 cup measures are great for soups and risotto, while the ice cube trays are best for sauces."
121,chicken broth,https://www.tasteofhome.com/recipes/homemade-chicken-broth/,Place all ingredients in a soup kettle or Dutch oven.
,,,Slowly bring to a boil; reduce heat until mixture is just at a simmer.
,,,"Simmer, uncovered, for 3-4 hours, skimming foam as necessary."
,,,Set chicken aside until cool enough to handle.
,,,Remove meat from bones.
,,,Discard bones; save meat for another use.
,,,"Strain broth, discarding vegetables and seasonings."
,,,Refrigerate for 8 hours or overnight.
,,,Skim fat from surface.
160,endive and walnut salad,https://www.epicurious.com/recipes/food/views/belgian-endive-and-walnut-salad-em-insalata-belga-e-noci-em-51206030,"In a small bowl, whisk together the vinegar, mustard, and salt, and season with black pepper."
,,,"Whisk in the olive oil in a steady stream to make a smooth, emulsified dressing."
,,,"Toss the endive, apples, and walnuts together in a large serving bowl."
,,,"Drizzle with the dressing, toss well, and serve immediately."
190,steak fajitas,https://addapinch.com/steak-fajitas-recipe/,Place the steak into a sealable bag.
,,,Place the peppers and onion into a separate sealable bag.
,,,"Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid."
,,,Shake until well combined.
,,,"Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas."
,,,Seal the bags tightly and refrigerate for one hour to overnight.
,,,"When ready to cook, heat a large skillet over medium-high heat."
,,,"Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes."
,,,Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
,,,"When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade."
,,,Serve with warm tortillas and desired optional garnishes.
195,creamed eggs au gratin,https://www.tasteofhome.com/recipes/creamy-eggs-mushrooms-au-gratin/,"In a large broiler-safe skillet, heat butter over medium-high heat."
,,,"Add mushrooms; cook and stir until browned, 4-6 minutes."
,,,Add green onion; cook 1 minute longer.
,,,Remove from pan with a slotted spoon.
,,,Wipe skillet clean.
,,,"For sauce, in a small saucepan, melt butter over medium heat."
,,,"Stir in flour, salt and pepper until smooth; gradually whisk in milk and cream."
,,,"Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes."
,,,Remove from heat; stir in cheese.
,,,Preheat broiler.
,,,"For eggs, in a large bowl, whisk eggs, salt and pepper until blended."
,,,"In same skillet, heat butter over medium heat."
,,,Pour in egg mixture; cook and stir just until eggs are thickened and no liquid egg remains.
,,,Remove from heat.
,,,Spoon half the sauce over the eggs; top with mushrooms.
,,,Add remaining sauce; sprinkle with cheese.
,,,Broil 4-5 in.
,,,"from heat until top is lightly browned, 4-6 minutes."
,,,Sprinkle with green onion.
195,curried eggs,https://www.food.com/recipe/curried-eggs-482976,"Hard boil the eggs, using your favorite method."
,,,Cool slightly and peel.
,,,Cut them in half lengthwise.
,,,"Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft."
,,,"Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper."
,,,Allow the mixture to cook over a low heat until it is just bubbling.
,,,"Add egg halves to onion mixture and stir gently, until reheated through."
,,,Add a little more water if sauce gets too thick.
,,,Add lemon zest and parsley.
,,,Stir again and serve while hot.
196,fried eggs,https://cookieandkate.com/favorite-fried-eggs-recipe/,"Cooking 1 egg? Pull out a small skillet, preferably cast iron."
,,,Cooking 2 eggs? Use a medium-to-large skillet and use 2 tablespoons of olive oil.
,,,Crack an egg into a small bowl or ramekin and place it near the stove.
,,,Warm your skillet over medium-high heat until it’s hot enough that a drop of water sizzles rapidly on contact.
,,,Reduce the heat to medium and add the olive oil to the pan.
,,,Gently tilt the pan around so the olive oil covers the base of the pan.
,,,"The olive oil should be so warm that it shimmers on the pan (if not, give it a little more time to warm up)."
,,,"Carefully pour the egg into the skillet and watch out for hot oil splatters (if you’re planning to add another egg to the same pan, pour it onto the side so there’s room for another)."
,,,"Let the egg cook, gently tilting the pan occasionally to redistribute the oil, until the edges are crisp and golden and the yolk is cooked to your liking, about 2 minutes for runny yolks or 2 ½ to 3 minutes for medium yolks."
,,,"(If you’re adding another egg to the skillet, go ahead and do it while the other is cooking."
,,,) Transfer the cooked egg(s) to a plate.
,,,"If you’d like to cook more eggs in the same skillet, add another drizzle of olive oil, leave the heat at medium (you might even need to dial it down a bit to avoid smoking) and add your next egg."
,,,Repeat as necessary.
199,matzo brei,https://toriavey.com/toris-kitchen/matzo-brei/,Add eggs to a bowl and scramble with a whisk along with 1 tbsp milk or water until the eggs are nice and fluffy.
,,,Run a sheet of matzo under running hot water for 20-60 seconds until it just begins to soften.
,,,The amount of time you'll need to keep it under the water depends on the type of matzo you're using.
,,,"Let it get soft, but don’t let it turn mushy! Shake off the excess water and reserve the matzo."
,,,Melt a tablespoon of butter in a skillet or frying pan over medium heat.
,,,Break the matzo into small pieces and place them in the skillet.
,,,"Sauté the matzo pieces over medium heat for about a minute, until they are evenly coated with butter."
,,,Crumbled matzo in a buttered skillet.
,,,Pour the scrambled egg mixture over the matzo pieces.
,,,Stir the eggs with a spatula until they are well combined with the matzo.
,,,"Cook the eggs for about 2 minutes over medium, flipping and stirring continuously—don’t let the eggs sit, or they will overcook."
,,,"You want the eggs to be cooked soft- not runny, but just barely cooked."
,,,Overcooked or browned eggs ruin the flavor entirely.
,,,"As you are cooking, sprinkle in salt and pepper to taste."
,,,"This would also be the time to add sugar, if you want a sweeter matzo brei."
,,,"Serve the matzo brei immediately with a small side of applesauce and sour cream, or maple syrup if you like."
206,crab or tuna souffle,https://www.allrecipes.com/recipe/80957/crab-tuna-souffle/,"In a small bowl, stir together the crabmeat and tuna."
,,,Place a layer of bread cubes in the bottom of a 1 1/2 quart casserole dish.
,,,"Cover with a layer of the crab and tuna, then a layer of cheese and a sprinkle of parsley."
,,,Repeat layers 2 more times ending with cheese and parsley on top.
,,,"In a medium bowl, whisk together the eggs, milk, butter, mustard powder and onion."
,,,Pour over the layers in the dish.
,,,"Cover and refrigerate for at least 3 hours, or overnight."
,,,Preheat the oven to 350 degrees F (175 degrees C).
,,,Let the dish come to room temperature while the oven preheats.
,,,"Bake uncovered for 1 hour and 15 minutes in the preheated oven, or until puffed and golden."
223,poached cherries,https://www.finecooking.com/recipe/poached-cherries,"In a saucepan, bring the water, sugar, citrus zest, vanilla bean, and peppercorns to a boil, stirring to dissolve the sugar."
,,,"Add the cherries and simmer until they’re soft but not falling apart, about 10 minutes."
,,,Skim any foam from the surface.
,,,Let cool and then refrigerate.
,,,Strain the poaching liquid before serving.
224,winter fruit salad,https://natashaskitchen.com/winter-fruit-salad-recipe/,"In a large mixing bowl combine all of the prepared fruit – 5 segmented clementines, 2 sliced pears, 2 sliced apples, pomegranate seeds, and 4 sliced kiwis."
,,,"In a measuring cup, stir together 3 Tbsp honey, 2 Tbsp lemon juice and 2 Tbsp lime juice, until honey is dissolved."
,,,"If your citrus was cold and honey is not dissolving, warm it for 10 seconds in the microwave to dissolve easier."
,,,Drizzle dressing over salad and toss gently to combine.
,,,Serve right away or cover with plastic wrap and refrigerate up to 6 hours.
228,grapes and sausages,https://www.foodnetwork.com/recipes/roasted-sausages-and-grapes-recipe-1924696,Preheat the oven to 500 degrees.
,,,Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
,,,"Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat."
,,,Over moderately high heat add the wine.
,,,Stir with a wooden spoon for a few minutes until the wine has reduced by half.
,,,"Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly."
,,,"Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes."
,,,Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar.
,,,"Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy."
,,,"With a slotted spoon, transfer the sausages and grapes to a serving platter."
,,,"Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread."
248,artichoke hearts,https://www.crunchycreamysweet.com/baked-artichoke-hearts-recipe/,Preheat oven to 400 degrees Line a baking sheet with parchment paper.
,,,Set aside.
,,,Place artichoke hearts in a bowl and pat dry with paper towel.
,,,"In a small bowl, combine melted butter and garlic powder."
,,,"In another small bowl, combine Parmesan cheese and breadcrumbs."
,,,"Dip each artichoke heart quarter in butter first, then breadcrumbs."
,,,Place on prepared baking sheet.
,,,Repeat with all artichokes.
,,,Bake artichokes for 18 minutes or until golden brown.
,,,Turn once half way through baking.
,,,Let cool to room temperature.
,,,Place on serving dish.
,,,Serve.
263,cabbage,https://www.wellplated.com/sauteed-cabbage/,Cut the cabbage in half from its top down through its core.
,,,"Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons."
,,,Discard the core.
,,,Heat a large saute pan or similar heavy-bottomed pot over medium-high heat.
,,,Add olive oil and butter.
,,,"Once the butter is melted, add the cabbage, salt, and pepper."
,,,"Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown."
,,,Don't feel like you need to constantly stir it.
,,,Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
,,,Remove from the heat and stir in the apple cider vinegar.
,,,"Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors."
,,,Sprinkle with thyme.
,,,Serve warm.
264,braised red cabbage,https://www.spendwithpennies.com/braised-red-cabbage/,Combine all ingredients in a large saucepan.
,,,"Bring to a boil, reduce heat to a low simmer and cover."
,,,Cook covered for 90 minutes stirring occasionally.
,,,Add more water if needed.
,,,Season to taste with salt and pepper and serve warm.
267,roasted carrots,https://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe-1940444,Preheat the oven to 400 degrees F.
,,,"If the carrots are thick, cut them in half lengthwise; if not, leave whole."
,,,Slice the carrots diagonally in 1 1/2-inch-thick slices.
,,,(The carrots will shrink while cooking so make the slices big.)
,,,"Toss them in a bowl with the olive oil, salt, and pepper."
,,,"Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender."
,,,"Toss the carrots with minced dill or parsley, season to taste, and serve."
269,baked celery root,https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-celery-root-with-cumin-and-parsley-3362623,Adjust an oven rack to the middle position and put a baking sheet inside.
,,,Preheat the oven to 425 degrees F.
,,,Lightly chop the cumin seeds and add to a medium bowl.
,,,"Trim the ends off the celery root, then peel and discard the exterior."
,,,Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes.
,,,"Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper."
,,,Halve the red onion and thinly slice.
,,,Remove the hot baking sheet from the oven and spread the cubes in an even layer.
,,,Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings.
,,,Arrange the onions on top of the celery root and put back into the oven to roast.
,,,"(If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)"
,,,"When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer."
,,,"Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more."
,,,Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.
275,eggplant relish (caponata),https://www.simplyrecipes.com/recipes/caponata_eggplant_relish/,"Toss eggplant with salt, let drain: Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl."
,,,Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can.
,,,Let this sit for 1 hour.
,,,"Drain the eggplant, rinse with fresh water and pat dry with paper towels."
,,,"Cook onions, celery, garlic: Heat 2 tablespoons oil in a large skillet over medium-high heat."
,,,"Add onion and celery, season with salt."
,,,"Cook, stirring occasionally until the onion begins to soften - about 5 minutes."
,,,Add the garlic.
,,,Cook 1-2 minutes more.
,,,Remove from the skillet and set aside.
,,,"Sear the eggplant: Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil."
,,,Let this heat until the oil is nearly smoking.
,,,Add the eggplant and spread it out in as thin a layer as you can in the skillet.
,,,"Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again."
,,,Cook like this for 5-6 minutes.
,,,"Combine with other ingredients: Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes."
,,,Stir well.
,,,"Add the vinegar, sugar and tomato paste and stir once more."
,,,"Cook, stirring occasionally until eggplant is very soft, about 8 minutes."
,,,"Let cool, add basil, salt, pepper: Remove from heat and let cool to room temperature."
,,,Mix in the basil.
,,,Season with salt and pepper to taste.
,,,"Caponata can be refrigerated, covered, up to 5 days."
277,roasted garlic,https://www.simplyrecipes.com/recipes/roasted_garlic/,Preheat your oven to 400°F (205° C).
,,,(A toaster oven works great for this.)
,,,"Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic."
,,,"Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic."
,,,"Put garlic in baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up."
,,,"(A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)"
,,,"Drizzle with olive oil: Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves."
,,,Cover the bulb with aluminum foil.
,,,"Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed."
,,,Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself.
,,,Use a small small knife cut the skin slightly around each clove.
,,,Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
,,,Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking.
,,,"Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta."
279,sauteed milkweed pods,http://www.theheartofnewengland.com/food/veg/milkweed-pods-sauteed.html,Trim the stems from the pods.
,,,"Season the flour with salt, pepper and cayenne, if using."
,,,"Heat a sauté pan over medium-high heat, and then film the bottom with oil."
,,,"Dredge the pods in the seasoned flour, then sauté with the garlic until pods are bright green and tender, approximately five minutes."
,,,"Serve immediately, adding salt and pepper to taste and a squeeze of lemon juice."
284,deep-fried mushrooms,https://www.dinneratthezoo.com/fried-mushrooms-recipe/,Heat 3 inches of oil in a deep pot to 375 degrees F.
,,,"Coat the mushrooms in 1/2 cup flour, shaking off any excess."
,,,"In a medium bowl, mix together the remaining cup of flour, beer, salt, pepper, garlic powder and onion powder."
,,,"Coat each mushroom in batter, letting the excess batter drip back into the bowl."
,,,"Fry 4-5 mushrooms at a time until golden brown, about 7 minutes."
,,,Repeat the process with the remaining mushrooms.
,,,"Sprinkle with parsley, then serve immediately."
298,potatoes anna (pommes anna),https://www.bettycrocker.com/recipes/potatoes-anna/3907ec7c-3947-43ed-a0ad-f24ae1249ab8,Heat oven to 425°F.
,,,Place potatoes in large bowl of cold water.
,,,Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter.
,,,Spray 12x12-inch piece of foil with cooking spray.
,,,"In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned."
,,,Remove from heat; set aside.
,,,"In custard cup, combine salt and pepper."
,,,Drain potato slices; pat dry between paper towels.
,,,"Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan."
,,,Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture.
,,,Sprinkle with 2 tablespoons of the Parmesan cheese.
,,,"Repeat layers two more times, ending with cheese."
,,,"Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture."
,,,Press top of potatoes firmly with metal spatula.
,,,"Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking."
,,,"Cover with foil, sprayed side down."
,,,Bake 15 minutes.
,,,Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown.
,,,Remove from oven.
,,,Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan.
,,,"Carefully invert potatoes onto serving plate To serve, cut into wedges."
300,shoestring potatoes,https://www.thecookierookie.com/shoestring-fries/,"Place oil in a large, deep, pan, Dutch oven or deep-fryer."
,,,Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.
,,,"While oil is heating, wash and peel potatoes and remove any dark spots."
,,,Using a mandoline slicer fitted with the julienne blade and slice potatoes into matchsticks.
,,,Place sliced potatoes in a large bowl of ice water for 10 minutes.
,,,Remove potatoes from water bath and place on paper towels or clean dish cloths to dry completely.
,,,"Pat the potatoes dry or use a salad spinner, if available."
,,,"The dryer the potatoes, the less excess splattering there will be."
,,,The next step is crucial to not having a disaster (or fire) in your kitchen.
,,,Do NOT add too many potatoes at one time.
,,,"Once oil is 350F, place dried potatoes (1-cup at a time) in the oil and stir to separate them."
,,,Adjust temperature to keep it as close to 350F as possible.
,,,Fry 2½ – 3½ minutes or until dark golden brown – watch closely and stir often.
,,,Transfer cooked potatoes with a slotted spoon to a paper-towel covered surface and season with salt and black pepper.
,,,"If desired, add other spices or seasonings at this time."
,,,Repeat process until all potatoes are fried.
,,,"Allow potatoes to cool completely, then store in an airtight container."
,,,The potatoes will stay crispy and crunchy at least 3 days and probably more.
,,,"Serve as is or with a side of sweet, hot mustard, bbq sauce or dip of your choice."
,,,Enjoy!
313,scalloped tomatoes,https://www.foodnetwork.com/recipes/ina-garten/scalloped-tomatoes-recipe-1948998,Preheat the oven to 350 degrees F.
,,,Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat.
,,,Add the bread cubes and stir to coat with the oil.
,,,"Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned."
,,,"Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl."
,,,"When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes."
,,,"Off the heat, stir in the basil."
,,,Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
,,,Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil.
,,,Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly.
,,,Serve hot or warm.
341,vareniki,https://momsdish.com/recipe/78/vareniki-recipe,"Mix sugar, farmers cheese and egg, until it's fully mixed in."
,,,Set it aside.
,,,"Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture."
,,,"To the liquid ingredients, add in flour, sugar and salt."
,,,Knead the dough by hand or a stand-up mixer until it's no longer sticky.
,,,Roll out the dough on a well floured surface.
,,,"Using a cup, stamp out circles."
,,,Flour the cup to make it easier to cut circles.
,,,"One by one fill your circles with filling, placing the filling in the center."
,,,"Fold over the edges and tighten them up with your fingers, making sure it's firm enough for your filling not to fall out."
,,,Bring a pot of water up to boil.
,,,"Add 10-20 pierogi, cook until they float up to the top."
,,,Drain and top with melted unsalted butter.
,,,"Optionally, serve with sour cream, jam or sugar."
,,,"Tip: If freezing the pierogi, use a floured cooking sheet or cutting board."
,,,"Once the pierogi are fully frozen, move them to a ziplock bag."
350,low country cream-style grits,https://www.southernliving.com/recipes/lowcountry-shrimp-and-grits,Grits: Bring 4 1/2 cups of water to a boil in a large saucepan over high heat.
,,,"Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally."
,,,Stir more often as the grits thicken.
,,,"Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth."
,,,Taste and adjust the seasoning.
,,,Keep warm over very low heat.
,,,"Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally."
,,,Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet.
,,,"If there is less than 1 1/2 tablespoons of bacon fat, make up the difference with peanut oil."
,,,"Toss the shrimp with the flour until lightly coated, shaking off any excess."
,,,"In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink."
,,,Add the mushrooms and bacon and cook for 1 minute.
,,,"Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown)."
,,,"Stir in the hot sauce, lemon juice, and scallions and remove from the heat."
,,,Divide the grits among 4 shallow bowls and top with the shrimp mixture.
,,,Garnish with additional scallions and serve at once.
357,fried rice,https://www.gimmesomeoven.com/fried-rice-recipe/,Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted.
,,,"Add egg, and cook until scrambled, stirring occasionally."
,,,"Remove egg, and transfer to a separate plate."
,,,Add an additional 1 tablespoon butter to the pan and heat until melted.
,,,"Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper."
,,,Sauté for about 5 minutes or until the onion and carrots are soft.
,,,"Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted."
,,,"Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined."
,,,"Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally."
,,,(I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)
,,,Then add in the eggs and stir to combine.
,,,"Remove from heat, and stir in the sesame oil until combined."
,,,"Taste and season with extra soy sauce, if needed."
,,,"Serve immediately, or refrigerate in a sealed container for up to 3 days."
385,lobster newburg,https://www.allrecipes.com/recipe/57042/lobster-newburg/,"In a small bowl, whisk together egg yolks and heavy cream until well blended."
,,,Set aside.
,,,Melt butter in a saucepan over low heat.
,,,Stir in the egg yolk mixture and sherry.
,,,"Cook, stirring constantly until the mixture thickens."
,,,Do not boil.
,,,"Remove from heat, and season with salt, cayenne, and nutmeg."
,,,Add lobster.
,,,"Return pan to low heat, and cook gently until heated through."
,,,Serve hot over slices of buttered toast.
404,broiled fish fillets with herbs,https://www.thespruceeats.com/herb-baked-fish-recipe-3058408,Heat the oven to 450 F.
,,,Grease a shallow baking dish big enough to place the fish in a single layer.
,,,Place the fish fillets in the prepared baking dish.
,,,"In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender."
,,,Stir in the thyme and tarragon and cook for 1 minute longer.
,,,Spread the herb and butter mixture over the fish fillets.
,,,"In a small bowl, combine the crushed corn flakes with the melted butter and parsley."
,,,Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
,,,"Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork."
,,,Very thin fillets might take less time to check the center of the fish with a fork—flakes should separate freely.
,,,Serve the fish with lemon wedges.
404,broiled fish fillets with seasoned bread crumbs,https://www.thespruceeats.com/baked-fish-fillets-with-seasoned-crumb-topping-3057298,Gather the ingredients.
,,,Preheat the oven to 400 F.
,,,Wipe the fish fillets with a damp cloth.
,,,Sprinkle both sides of the fish with kosher salt and freshly ground black pepper.
,,,Place the fish fillets in a shallow greased baking pan or on a greased broiler rack.
,,,Mix bread crumbs with 2 tablespoons of the butter and the dried thyme.
,,,"Sprinkle the mixture over the fish, coating as best you can."
,,,Then drizzle the remaining butter over the breaded fish.
,,,"Bake the fish in the preheated oven for 15 to 25 minutes, or until fish is flaky and the bread crumb topping has browned lightly."
,,,The time depends on the thickness of the fish.
,,,Baking time can vary greatly.
,,,"Check very thin fillets, such as sole and flounder, after about 12 minutes."
,,,"If the crumbs have not browned, broil the fillets for a minute or two, just until golden brown."
,,,Serve the fish fillets immediately with lemon wedges and garnish with parsley.
,,,Enjoy!
407,panfried whole fish,https://thewoksoflife.com/pan-fried-fish/,"Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins."
,,,"Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales."
,,,Make sure you clean out the inside of the fish as well.
,,,Let the fish drain in a colander and pat both sides dry with a paper towel.
,,,Transfer to a plate.
,,,Sprinkle salt on both sides of both fish--use about 1/4 teaspoon in total.
,,,Set aside for 15 minutes.
,,,"Heat your wok over medium-high heat, and spread 3 tablespoons of oil around the perimeter."
,,,Add the ginger.
,,,"After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side."
,,,The wok should be hot but not smoking too much (an indication that the wok is too hot).
,,,The ginger should be slightly caramelized but not burned.
,,,"Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion."
,,,"Do not move the fish! After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning."
,,,"Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail."
,,,You can add more oil around the perimeter of the wok if you want some extra insurance against sticking.
,,,Continue frying the fish for 5 to 6 minutes on the first side.
,,,"At this point, a light crust should have formed, and you can give the wok a little shake now--the fish should slide around easily."
,,,"If not, you can use a metal spatula to lift the fish slightly and peek underneath to check the color and to make sure the fish is not sticking."
,,,The fish should be a nice golden brown.
,,,"If the fish still sticks, then you probably have the heat too low, so turn it up slightly, add a little more oil, and let it cook for another 1 to 2 minutes! Once you have the fish sliding around in the wok or pan and the first side is golden brown, then you are ready for the flip! Carefully slide the spatula under the middle of the fish on the side towards the middle of the wok and in one steady motion, lift and flip it towards the outside of the wok."
,,,Repeat the same “flip” for the other fish.
,,,"Let the fish fry on the second side for another 4 minutes and again, add some oil if you think it is necessary."
,,,"While the fish is frying, dissolve the sugar and hot water in a small bowl, and add the soy sauce, white pepper, and sesame oil (if using)."
,,,Set aside.
,,,Shake the wok to make sure the fish is not stuck.
,,,"Next, add the Shaoxing wine around the perimeter of the wok and let cook off for 30 seconds."
,,,Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds).
,,,Add in the chopped scallions.
,,,"Turn off the heat, and use your spatula to carefully transfer the fish to serving plates."
,,,"Scoop up the rest of the remaining sauce, pour evenly over the fish and serve!."
432,sesame chicken,https://www.dinneratthezoo.com/lighter-honey-sesame-chicken/,"Place the eggs, salt and pepper in a bowl."
,,,Stir to combine.
,,,Place the flour and 1/2 cup of cornstarch in a shallow bowl or on a plate.
,,,Stir to combine.
,,,"Dip each piece of chicken into the egg mixture, then into the flour."
,,,Repeat the process with all of the chicken.
,,,Heat 3 inches of oil in a deep pan to 350 degrees F.
,,,Add 7-8 pieces of chicken to the pan.
,,,Cook for 5 minutes or until crispy and golden brown.
,,,Repeat the process with the remaining chicken.
,,,Drain the chicken on paper towels.
,,,"While the chicken is cooking, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch in a bowl."
,,,Heat the teaspoon of oil in a large pan over medium heat.
,,,Add the garlic and cook for 30 seconds.
,,,Add the honey sauce mixture and bring to a simmer.
,,,Cook for 3-4 minutes or until just thickened.
,,,Add the crispy chicken to the pan and toss to coat with the sauce.
,,,"Sprinkle with sesame seeds and green onions, then serve."
475,plank steak,https://www.simplyrecipes.com/recipes/grilled_marinated_flank_steak/,Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl.
,,,Place steak in the bowl and turn so that it is completely coated with the marinade.
,,,(You can also place the steak and marinade in a freezer bag and place it in a bowl.
,,,Chill and marinate for at least 2 hours and up to overnight.
,,,"Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat."
,,,The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.
,,,"Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill)."
,,,"If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper."
,,,The salt and pepper will help form a savory crust on the steak.
,,,Place steak on the hot side of the grill.
,,,"Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking."
,,,How do you know when the steak is done? One way to tell is to poke it with your fingertips.
,,,"While the steak is still raw, test it with your fingers; it will be quite squishy."
,,,That's what a very rare steak feels like.
,,,Touch the tip of your nose and that's what a very well done steak feels like.
,,,"Here's a visual guide, the finger test to check the doneness of steak."
,,,Otherwise use a good meat thermometer (I recommend a thermapen.
,,,")  Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium."
,,,"Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board."
,,,Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
,,,Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat.
,,,Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.
,,,"So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide."
,,,"I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do."
,,,"If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak."
,,,Great also with salsa or horseradish sauce.
478,sauerbraten,https://www.daringgourmet.com/authentic-german-sauerbraten/,"Prepare the Marinade:  Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns."
,,,"Add the red wine, red wine vinegar and water."
,,,"Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes."
,,,Turn off the heat and let the mixture cool down completely.
,,,Marinate the Meat:  Nestle the roast in the vegetable marinade and place the lid on the pot.
,,,"Let it marinate in the fridge for at least 4 days, preferably 7."
,,,"(Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day."
,,,"Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables."
,,,Reserve the liquid and the vegetables.
,,,Cook the Roast:  Rinse the pot out and heat a tablespoon or two of oil in it over high heat.
,,,Generously brown the roast on all sides.
,,,Remove the roast and set aside.
,,,"If using bacon, cook the bacon until done."
,,,Leave about 2 tablespoons of oil/fat in the pot.
,,,Place the strained vegetables in the pot (with the bacon if using) and cook for 5-7 minutes.
,,,"Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor."
,,,"Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps."
,,,"Add the raisins, honey and crushed ginger snaps."
,,,Return the roast to the pot.
,,,"Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may need less or longer depending on roast and marinating time) or until the meat is very tender."
,,,(Important Note: The longer you let the roast marinate the faster it will cook because the meat will be more tender from the start.
,,,So check on your roast periodically for doneness.)
,,," When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing."
,,,"Prepare the Gravy:  While the roast is resting, strain the gravy and return the gravy to the pot."
,,,"Taste and more sugar, salt and pepper as desired."
,,,"If you want your gravy thicker, make a cornstarch slurry to thicken the gravy."
,,,(Note:  The balance of sour to sweet is a matter of personal taste - adjust the flavor according to your preference.)
,,,"If the flavor is too strong for you, you can dilute it with a little water or broth."
,,,Spoon the gravy over the sliced Sauerbraten and serve immediately.
,,,"Serve with Homemade German Rotkohl and boiled potatoes, Homemade German Spätzle, Semmelknödel or Kartoffelklöße."
,,,A few parts of Germany even serve it with Homemade Kartoffelpuffer.
505,barbecued spareribs,https://www.tasteofhome.com/recipes/barbecued-spareribs/,"In a Dutch oven, place ribs and onion; sprinkle with salt and pepper."
,,,Add enough water to cover ribs; bring to a boil.
,,,Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain.
,,,"Meanwhile, in a small saucepan, combine sauce ingredients."
,,,"Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally."
,,,Arrange ribs on a rack in a broiler pan.
,,,Brush with sauce.
,,,Broil 5 in.
,,,"from the heat for 5 minutes on each side, brushing frequently with sauce."
510,hamburgers,https://www.thewholesomedish.com/the-best-classic-burger/,Preheat the grill to 375 degrees F (medium-high).
,,,"In a large bowl, add the beef."
,,,"Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper."
,,,Use your hands to mix the ingredients until they are just combined.
,,,Divide the meat mixture into fourths.
,,,Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick.
,,,Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks.
,,,"Repeat with the remaining meat mixture, making 4 hamburgers."
,,,Place the burgers on the grill.
,,,Cook 4-5 minutes on the first side.
,,,"Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness."
,,,"If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt."
,,,Serve the burgers on hamburger buns with optional hamburger toppings.
511,becker lamb patties,https://www.allrecipes.com/recipe/236679/lamb-burgers/,Preheat grill for medium heat and lightly oil the grate.
,,,"Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties."
,,,"Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side."
,,,An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
,,,"Alternately, you can cook the burgers to your desired degree of doneness."
,,,Rest burgers while assembling toppings.
,,,Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun.
,,,Put a burger onto each bun and top with tomato and greens.
,,,Sandwich with remaining bun half to serve.
511,ground meat patties,https://www.thecandidappetite.com/ground-beef-patties-2-ways/,"In a large bowl, gently combine the ground beef, bread crumbs, egg, salt, pepper, onion, parsley, garlic, paprika and Worcestershire sauce until well incorporated."
,,,Do not over-mix or you'll end up with dry tough beef patties.
,,,"Divide the mixture evenly into 6 portions, and then shape each portion into a patty about ½-inch thick."
,,,Set a large skillet over medium-high heat with the butter and oil.
,,,"Once melted, carefully add in two or three patties, depending on the size of your pan."
,,,You don't want to crowd the pan too much or else the meat won't brown evenly.
,,,You'll most likely have to cook them in batches.
,,,"Cook patties until a thermometer reads 160°, and juices run clear, 4-5 minutes on each side."
,,,Transfer to a plate and tent loosely with a piece of aluminum foil to keep them warm while you continue cooking the rest.
,,,"When the patties are done and while they're resting, proceed with making either sauce."
,,,"To make the mushroom gravy, wipe out the skillet with a paper towel and set over moderate heat."
,,,"Add the butter and the mushrooms, stirring often, and cooking until the mushrooms have begun to brown."
,,,"Season with a pinch of salt, pepper and the fresh thyme."
,,,Add the shallot and garlic and cook for another minute or so to soften.
,,,Stir in the flour and cook for about 30 seconds.
,,,Slowly stir in the stock and cook over low heat until it has thickened.
,,,Season with Worcestershire sauce and a large pinch of salt and pepper.
,,,Give it a taste and adjust seasoning accordingly.
,,,Serve the patties by spooning the gravy over them and garnishing with fresh chives.
,,,"You can serve with roasted potatoes, mashed potatoes or even rice! To make the tomato onion sauce, combine all of the ingredients in a medium saucepan and set over moderate heat."
,,,Bring up to a boil and then reduce heat to a simmer.
,,,"Cook until the tomatoes and onions have softened and the sauce has reduced and thickened slightly, about 10 minutes."
,,,Serve the patties by spooning the sauce over them.
,,,You can serve with rice or mashed potatoes! Enjoy!.
535,corn bread stuffing with sausage and bell peppers,https://www.foodnetwork.com/recipes/andouille-sausage-and-pepper-cornbread-stuffing-3416229,Preheat the oven to 350 degrees F.
,,,Butter a 9-by-13-inch baking dish.
,,,"In a large skillet set over medium-high heat, melt 3 tablespoons of the butter."
,,,"Add the sausage and saute until browned, 5 minutes; transfer to a mixing bowl to cool."
,,,"Melt the remaining 3 tablespoons butter in the same skillet and add the celery, onions and bell peppers."
,,,"Cook, stirring, until fragrant and softened, about 5 minutes."
,,,"Stir in the thyme, salt and pepper and cook for 1 more minute."
,,,"Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute."
,,,Remove from the heat and cool slightly.
,,,"In a large mixing bowl, combine the cornbread stuffing and cooled veggies and sausage."
,,,Add the eggs and mix well.
,,,Transfer the mixture to the prepared baking dish.
,,,"Bake until golden brown on top, 30 to 35 minutes."
,,,Let cool 5 to 10 minutes before serving.
537,sausage dressing,https://www.onceuponachef.com/recipes/sausage-herb-stuffing.html,Preheat the oven to 350°F.
,,,Grease a 9 x 13-inch baking dish with butter.
,,,Place the stuffing cubes in a large mixing bowl.
,,,"In a large sauté pan, melt the butter."
,,,"Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft."
,,,Add the garlic and cook 2 minutes more.
,,,Add the vegetables to the stuffing cubes.
,,,"(Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step."
,,,") In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch)."
,,,Add the browned sausage and fat to the bread cubes and vegetables.
,,,"Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened."
,,,"Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top."
568,becker cocktail sauce,http://www.curiouswalkabout.com/recipes/?p=print&recipe=619,"In a small bowl, mix together the catsup, chili sauce and horseradish."
,,,Add optional add-ins.
,,,(I prefer the lemon zest and juice.)
,,, Serve with shrimp.
581,watercress mayonnaise,https://www.bbcgoodfood.com/recipes/watercress-mayonnaise,Mix together 1 tbsp each lemon juice and white wine vinegar.
,,,"In a measuring jug, mix 100ml olive oil and 200ml groundnut or vegetable oil."
,,,"In a food processor, whizz 2 egg yolks with 1 heaped tsp Dijon mustard and a generous pinch of salt until fully mixed."
,,,"With the processor still running, add a few drops of the oil mix, incorporating each drop before adding the next."
,,,Now very slowly drizzle the oil in – the mayo should begin to thicken and then stiffen.
,,,"If the mixture looks too thick, add 1 tsp of your lemon/vinegar mix."
,,,"Keep adding the oil in the same way, alternating with 1 tsp at a time of the lemon/vinegar mix, until all the oil is incorporated and the mayo is the required consistency."
,,,Now whizz in ½ small crushed garlic clove.
,,,"Whizz a 75g bag watercress, leaves and stalks, with the mayo and season."
,,,"Add a little warm water, lemon juice or vinegar to loosen, if needed."
,,,Chill and use within 1 day – great with poached salmon.
586,teriyaki marinade,https://www.allrecipes.com/recipe/15789/teriyaki-marinade/,"In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger."
,,,Stir together until sugar dissolves.
,,,Voila - marinade!.
589,mediterranean garlic herb paste,http://www.ucook.com/Recipes/RecipeFull.aspx?RecipeID=24933,"Combine in a blender or food processor and coarsely puree, leaving the mixture a little chunky:."
,,,Cover and refrigerate until ready to use.
,,,"This paste will keep, covered and refrigerated, for up to 1 week."
600,oat bread cockaigne,http://www.ucook.com/Recipes/RecipeFull.aspx?RecipeID=31002,Scald: 2 cups milk and pour it over: 1 cup rolled oats.
,,,Add: 2 teaspoons salt 1/4 cup vegetable oil 1/2 cup brown sugar (1/2 teaspoon ground ginger).
,,,Cool this mixture to lukewarm.
,,,Combine: 1/4 cup 105°-115° water 2 packages active dry yeast.
,,,"Add the yeast solution to the oats, plus: 1 or 2 slightly beaten eggs 1/4 to 1/2 cup wheat germ 1 cup soy flour 2 cups whole wheat or rye flour 3 to 4 cups sifted unbleached all-purpose flour."
,,,"To knead, proof and shape, follow the arrow symbols and illustrations on 600 and 601, allowing the dough to rise once in the mixing bowl and once in the baking pans."
,,,Bake in a preheated 350° oven about 1 hour.
605,white bread made with a mixed starter,https://www.friendshipbreadkitchen.com/basic-white-amish-friendship-bread/,"In a small bowl, dissolve the yeast and ¼ teaspoon sugar in the warm water."
,,,"Set aside until foamy, about 10 minutes."
,,,"In a large bowl, combine yeast mixture, starter, milk, kosher salt, oil and 2 cups of the bread flour."
,,,Stir with a wooden spoon until well combined.
,,,Add enough of the remaining flour to form a soft dough that pulls away from the sides of the bowl.
,,,"Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes."
,,,Add flour if needed.
,,,"Grease a large bowl and place the dough in it, turning the dough to grease all sides."
,,,"Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubled, about 1½ to 2 hours, depending on how warm it is in your kitchen."
,,,Grease a 9×5-inch loaf pan.
,,,Gently punch down the dough and turn it out onto a lightly-floured surface.
,,,Pat the dough into a rectangular shape.
,,,Fold one short end (⅓) of the dough toward the center and gently press the seam with the side of your hand.
,,,"Repeat with the other ⅓ of the dough, bringing it to the center and pressing as before."
,,,"Fold the dough in half and lightly press the edges together to seal the seam, then press each end of the dough to seal the ends and tuck them under."
,,,Transfer the dough to the prepared pan and gently press down the dough with your hand to make it even all the way across.
,,,"Cover the pan lightly with plastic wrap and let the dough rise until it is slightly above the rim of the pan, about 30-45 minutes."
,,,"Don't let it rise beyond 1"" of the edge or it will collapse when it bakes."
,,,"When the dough is almost to the top edge of the loaf pan, preheat the oven to 350° F (176° C). "
,,,Remove plastic wrap and bake for 35-40 minutes or until the bread is light golden brown and the bottom sounds hollow when tapped. 
,,,"If a soft top crust is desired, lightly brush the top crust with a little melted butter. "
,,,Turn the bread out of the pan and place on a wire rack to cool for least 30 minutes before slicing. 
,,,Makes 1 (9×5-inch) loaf. 
,,,ENJOY!
623,kugelhopf,https://www.epicurious.com/recipes/food/views/kugelhopf-106380,"Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes."
,,,"(If mixture doesn't foam, discard and start over with new yeast.)"
,,,"Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved."
,,,Sift together flour and salt into bowl of standing mixer.
,,,Make a well in flour and add yeast mixture.
,,,"Add warm milk in a slow stream, mixing at low speed with paddle attachment."
,,,"Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest."
,,,"Continue to beat until dough is smooth and elastic, about 5 minutes."
,,,(Dough will be very sticky.)
,,,  Butter kugelhopf mold with remaining tablespoon butter.
,,,"Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic)."
,,,"Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours."
,,,Preheat oven to 400°F.
,,,Remove towel from kugelhopf and gently peel off plastic wrap.
,,,"Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more."
,,,"Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour."
,,,Dust with confectioners sugar.
627,nut bread,https://www.allrecipes.com/recipe/56590/lauris-yummy-nut-bread/,Preheat the oven to 350 degrees F (175 degrees C).
,,,Grease two 9x5 inch loaf pas.
,,,"In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon."
,,,"Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed."
,,,Stir in the walnuts.
,,,Divide the batter evenly between the two pans.
,,,"Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean."
,,,"Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil."
635,muffins,https://sallysbakingaddiction.com/master-muffin-recipe/,Preheat oven to 425°F (218°C).
,,,Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
,,,Set aside.
,,,"In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together."
,,,Set aside.
,,,"In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute."
,,,"Add the brown sugar and beat on high until creamed, about 2 full minutes."
,,,Scrape down the sides and bottom of the bowl as needed.
,,,"Add the eggs, sour cream, and vanilla extract."
,,,"Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined."
,,,Scrape down the sides and bottom of the bowl as needed.
,,,Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined.
,,,Add the milk and continue to beat on low until combined.
,,,"Spoon the batter evenly into each cup or liner, filling each all the way to the top."
,,,"Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C)."
,,,Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
,,,"The total time these muffins take in the oven is about 22-23 minutes, give or take."
,,,"Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling."
,,,"Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days– then transfer to the fridge for up to 1 week."
638,rolled biscuits,https://www.tasteofhome.com/recipes/rolled-buttermilk-biscuits/,Preheat oven to 450°.
,,,"In a large bowl, combine the flour, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs."
,,,Stir in enough buttermilk just to moisten dough.
,,,Turn onto a lightly floured surface; knead 3-4 times.
,,,Pat or roll to 3/4-in. thickness.
,,,Cut with a floured 2-1/2-in. biscuit cutter.
,,,Place in a large ungreased cast-iron or other ovenproof skillet.
,,,Brush with milk.
,,,"Bake until golden brown, 12-15 minutes."
658,"fritter batter for vegetables, meat, and fish",https://delishably.com/vegetable-dishes/How-to-Make-Corn-or-Zucchini-Fritters-A-Good-Basic-Fritter-Batter-Recipe,"Mix together the dry ingredients in one bowl, and in another bowl, beat the eggs and then pour in the milk."
,,,Add the dry ingredients to the wet ingredients and then whisk to combine until lump free.
,,,This makes enough batter to fritter up 4 or 5 cups of vegetables.
,,,To proceed finely chop your vegetables and transfer to a bowl.
,,,"Add in any additional seasonings as desired (chili powder is good for corn, mint is good for zucchini, etc."
,,,) and then pour on enough fritter batter to just coat the vegetables.
,,,"To fry, heat a heavy skillet over medium and add in about an inch of oil."
,,,"When the oil is hot, spoon in a few spoonfuls of fritter batter with vegetables and fry until golden brown and cooked through, turning once—this should take 2 or 3 minutes per side."
,,,"Do not overcrowd* the pan, fry in batches until done."
670,elephant ears,https://www.allrecipes.com/recipe/20989/elephant-ears/,"In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening."
,,,Heat until shortening melts and sugar dissolves.
,,,"Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C)."
,,,Sprinkle in yeast and let sit until foamy.
,,,"Transfer mixture to large bowl, and stir in flour to make a dough."
,,,"Knead until smooth, cover and let rise 30 minutes."
,,,"In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C)."
,,,Roll out 1 to 2 inch balls of dough into thin sheets.
,,,"Fry sheets 1 to 2 minutes on a side, until puffed and golden."
,,,Drain on paper towels.
,,,Combine cinnamon and 6 tablespoons sugar.
,,,Sprinkle over warm pastries.
,,,Serve.
680,strawberry rhubarb pie,https://sallysbakingaddiction.com/strawberry-rhubarb-pie/,The crust: Prepare my pie crust recipe through step 5.
,,,"Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl."
,,,Set filling aside as the oven preheats.
,,,Preheat oven to 400°F (204°C).
,,,"Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator)."
,,,Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
,,,Carefully place the dough into a 9×2 inch pie dish.
,,,"Tuck it in with your fingers, making sure it is smooth."
,,,"Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it)."
,,,Dot the pieces of butter on top of the filling.
,,,Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator.
,,,Roll the dough into a circle that is 12 inches diameter.
,,,"Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide."
,,,"Carefully thread the strips over and under one another, pulling back strips as necessary to weave."
,,,Press the edges of the strips into the bottom pie crust edges to seal.
,,,Use a small knife to trim off excess dough.
,,,"Crimp the edges with a fork, if desired."
,,,"(Alternatively, you can simply cover the filling with the 12-inch pie dough circle."
,,,Cut slits in the top to form steam vents.
,,,Trim and crimp the edges.
,,,Or a crumble or streusel topping would be great.)
,,,Lightly brush the top of the pie crust with the egg/milk mixture.
,,,"Sprinkle the top with a little coarse sugar, if desired."
,,,Place the pie onto a large baking sheet and bake for 20 minutes.
,,,"Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes."
,,,"After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly."
,,,Allow the pie to cool for 3 full hours at room temperature before serving.
,,,This time allows the filling to thicken up.
,,,Cover leftovers tightly and store in the refrigerator for up to 5 days.
692,apple or fruit crisp,https://www.thechunkychef.com/old-fashioned-easy-apple-crisp/,Preheat oven to 350 F degrees.
,,,"Butter an 8x8 baking dish, or spray with non-stick cooking spray."
,,,Set aside.
,,,"In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice."
,,,"Stir to combine, then transfer to prepared baking dish."
,,,"In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter)."
,,,"Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs."
,,,"Alternatively, you can use two forks or even your hands to cut butter into the mixture."
,,,"Spread topping over apples in baking dish, and gently pat to even it out."
,,,"Bake 40-50 minutes, until golden brown and bubbly."
,,,Serve warm and enjoy!.
706,coffee-flecked angel cake,https://www.marthastewart.com/1530660/chocolate-angel-food-cake-double-chocolate-frosting,Cake: Preheat oven to 350 degrees.
,,,"Whisk together cake flour, cocoa, espresso powder, and salt."
,,,"In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy."
,,,Add cream of tartar and increase speed to high.
,,,"Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes."
,,,Beat in vanilla.
,,,Remove bowl from mixer.
,,,"Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake)."
,,,Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom; smooth top.
,,,Run a knife or small spatula through batter to release air bubbles.
,,,"Bake until a tester inserted into center comes out clean, about 40 minutes."
,,,Invert pan; let cake cool completely in pan.
,,,Run a knife around the inner and outer perimeter of the pan to loosen.
,,,Use knife to release cake from bottom of pan and remove.
,,,Frosting: Place both chocolates in the bowl of a stand mixer; set aside.
,,,"In a small saucepan, bring cream and corn syrup to a boil."
,,,Pour over chocolate; let stand 2 to 3 minutes.
,,,"Whisk, starting in center and working outward, until chocolate is smooth."
,,,"Let cool at room temperature, whisking occasionally, about 30 minutes."
,,,"Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky."
,,,"Using a serrated knife, split cake in half horizontally."
,,,Place bottom layer on a cake plate.
,,,Measure 2 cups frosting and spread evenly with an offset spatula.
,,,Top with second layer.
,,,"Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls."
,,,"Garnish with chocolate shavings, if desired."
,,,Serve immediately.
709,genoise,https://www.allrecipes.com/recipe/7590/genoise/,Preheat oven to 350 degrees F (175 degrees C).
,,,Grease one 8 inch round cake pan.
,,,Line with parchment paper and grease it as well.
,,,Lightly flour pan and paper.
,,,"Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper."
,,,Place the eggs into a mixing bowl set over a pan of hot (not boiling) water.
,,,"Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature."
,,,Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons.
,,,Add the vanilla.
,,,Add about 1/3 of the flour mixture to the beaten egg and fold in.
,,,"Continue to add the remainder of the flour, folding it in each time."
,,,Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter.
,,,Add this back to the main batter and fold it in.
,,,Pour the batter into the prepared pan.
,,,Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown.
,,,Cool in pan on a rack about 10 minutes and then invert onto a rack.
,,,It is best to invert it again onto another rack so that it cools with the top up.
,,,Let cool completely before cutting or frosting.
723,mississippi mud cake,https://www.food.com/recipe/mississippi-mud-cake-67117,Preheat oven to 350°F.
,,,Lightly grease a 9x13 inch pan.
,,,Melt the butter in a medium saucepan.
,,,Add the cocoa and stir.
,,,Remove from the heat.
,,,Pour butter mixture into a mixing bowl and add sugar and eggs.
,,,Mix until blended.
,,,Add the vanilla.
,,,Mix in the flour and salt.
,,,Stir in the pecans.
,,,Put batter into prepared pan and cook for 35 minutes or until done.
,,,Remove from oven and sprinkle with marshmallows.
,,,Cool in the pan on a wire rack.
,,,For the frosting: Combine all of the ingredients and mix until smooth.
,,,Spread frosting on cooled cake.
,,,"If your frosting is too thick, add more milk."
727,almond torte cockaigne,https://healthyrecipes.fandom.com/wiki/Almond_Torte_Cockaigne,Preheat the oven to 325 degrees.
,,,"Grease and flour the bottoms of two 8 x 2"" round pans or one 8"" springform pan, or line the bottoms with wax or parchment paper."
,,,Finely grind the almonds and set aside.
,,,"In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and 3/4 cup sugar on high speed until thick and pale, about 2 minutes."
,,,"Stir in the almonds along with the breadcrumbs, cinnamon, almond extract, zest and the juice of the lemon (or orange)."
,,,"In another large bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form."
,,,Gradually add the remaining 1/4 cup sugar and beat on high speed until stiff peaks form.
,,,"Use a spatula and fold in a quarter of the egg whites into the almond mixture, then fold in the remaining whites."
,,,Scrape the batter into the pan(s) and spread evenly.
,,,Bake until a toothpick comes out clean - about 20 minutes in round pans and 40 - 45 minutes in a springform pan.
,,,Let cool completely in the pan(s) on a rack; the center will sink as it cools.
,,,Slide a slim knife around the torte to detach it from the pan(s).
,,,Level and invert the torte before frosting.
,,,"Or, if using a springform, remove the pan side, invert, remove the paper liner (if using), and serve right side up sprinkled with confectioners sugar."
730,filled angel chiffon or sponge cake,https://www.kingarthurbaking.com/recipes/chiffon-cake-recipe,To make the cake: Place a rack in the lower third of the oven and preheat to 325°F.
,,,"Have on hand an ungreased 10"" tube or angel food cake pan."
,,,"If you're using two 9"" round ungreased cake pans, place the oven's rack in the center."
,,,"In a large mixing bowl, beat the egg whites with the cream of tartar until foamy."
,,,Gradually add 1/2 cup (99g) of the sugar and continue beating until stiff and glossy.
,,,Set aside.
,,,"In a medium bowl, whisk together the remaining 1 cup (198g) sugar with the flour, baking powder, and salt."
,,,"In a large mixing bowl using a whisk attachment, beat the oil, reserved egg yolks, and extracts until pale yellow. Add the dry ingredients in thirds, alternating with the milk, beating at medium speed for 2 to 4 minutes."
,,,Gently fold in the whipped egg whites with a whisk just until the batter is uniform. Scrape the bottom of the bowl to ensure the batter is evenly mixed.
,,,Pour the batter into the prepared pan.
,,,Bake for 50 minutes.
,,,"Increase the oven temperature to 350°F and bake for 10 minutes more, until a gentle touch on the center of the cake leaves no indent; if you listen carefully, the cake should make a crackling sound."
,,,"For round pans, bake for 40 minutes at 325°F, then 10 minutes more at 350°F."
,,,Remove from the oven and invert the tube pan over the neck of a wine bottle for 30 minutes.
,,,"For round pans, place them upside down on a rack to cool."
,,,"After 30 minutes, use a thin-bladed flexible spatula to free the cake from the sides and tube of the pan. Turn the cake out onto a serving plate to finish cooling completely."
,,,"To make the Chantilly cream: Place all the ingredients in a large, chilled mixing bowl."
,,,Beat until the mixture holds soft peaks.
,,,Spread over the cooled cake.
,,,"Cake layers, well-wrapped, will keep for two days at room temperature, and frozen for up to three months."
,,,"Decorated cakes can be stored in the refrigerator for up to five days, or frozen for up to three months."
736,chiffon cake sheet,https://www.tastesoflizzyt.com/strawberry-chiffon-sheet-cake/,Preheat oven to 400º Fahrenheit.
,,,"Spray a 10×15"" jelly roll pan with non-stick cooking spray or line with parchment paper."
,,,Set aside.
,,,"In a bowl, whisk together flour, baking powder and salt."
,,,Set aside.
,,,In another bowl beat your egg whites (using a hand or stand mixer) until foamy.
,,,Then gradually add in 1/2 cup sugar and continue beating until stiff peaks form.
,,,In another bowl beat your egg yolks together with your remaining sugar until it starts to thicken.
,,,Slowly beat in your flour mixture (this will be stiff).
,,,"Mix just until combined, scraping the sides of the bowl as needed."
,,,"Stir in about 1 cup of egg whites to loosen the mixture up a bit then fold in remaining egg whites. Fold until completely blended, but be sure to do it gently."
,,,Spread onto prepared pan and bake for about 13-15 minutes or until top springs back when touched.
,,,Set aside to cool completely.
,,,"Once the cake is cool, spread strawberry preserves (use as much as you'd like) over the top of cake. Then spread your whipped topping over the top of that."
,,,Sprinkle with diced strawberries.
,,,Store in the refrigerator.
781,brandy snaps,https://www.thepioneerwoman.com/food-cooking/recipes/a9793/brandy-snaps/,Preheat oven to 325 degrees.
,,,Line a cookie sheet with a baking mat or parchment paper.
,,,"To make the cookies/shells, melt butter in a skillet with molasses, sugar, and brown sugar over medium heat, stirring constantly with a wooden spoon."
,,,"Allow to bubble and cook for one minute, then turn off heat."
,,,"Dump in flour, ginger, and salt."
,,,"Stir together quickly until just combined, then stir in brandy."
,,,"Use a tablespoon to spoon mixture onto cookie sheet; do only eight cookies per sheet, as they will spread out in the oven."
,,,"Bake for 10 minutes, or until bubbling in the oven."
,,,Remove cookie sheet from oven and allow to cool on the pan for 2 to 3 minutes.
,,,Lift up circles one at a time and drape them over a cannoli mold (or a large metal handle of a whisk or potato masher!)
,,,The cookies will naturally drape over the mold; help it along by pressing the seal.
,,,Slide cookies off the mold and set them on a cool plate.
,,,Repeat with remaining cookies.
,,,Be prepared to slightly reshape cookies as they cool.
,,,Fill with cream filling when completely cool.
,,,"For filling, combine cream, sugar, and brandy (make sure cream is very cold.)"
,,,Place into a cold mixing bowl (chill ahead of time) and mix on high until cream is very stiff.
,,,Place cream into a pastry bag fitted with a large tip.
,,,Carefully fill cooled brandy snaps.
,,,Serve within a couple of hours.
790,boiled white icing,https://www.thespruceeats.com/fluffy-white-frosting-3057726,"In a heavy saucepan, combine the water, corn syrup, sugar, and cream of tartar."
,,,Stir to blend.
,,,"Place the saucepan over medium heat, cover the pan, and bring the sugar mixture to a full rolling boil."
,,,"Remove the lid and continue boiling the syrup (without stirring) to about 242 F on a candy thermometer, or until the syrup spins a thread when a small amount is dropped from a spoon back into the boiling mixture."
,,,Remove the syrup from the heat.
,,,"Place egg whites in a clean, grease-free bowl."
,,,Beat the egg whites and a pinch of salt with an electric mixer until the egg whites begin to hold soft peaks.
,,,"Continuing beating the egg whites while gradually adding the hot syrup in a thin, steady stream."
,,,"Add the vanilla and continue beating for about 8 to 10 minutes, or until the frosting holds stiff peaks."
,,,Frost the cake immediately; the frosting will thicken more as it cools.
,,,"This makes enough to frost a large angel food cake, a 9-by-13-inch cake, or 2-layer cake."
791,fluffy nut or coconut icing,https://www.myrecipes.com/recipe/fluffy-coconut-frosting-1,"Beat cream, vanilla, and coconut extract at medium-high speed with an electric mixer 1 to 2 minutes or until foamy. "
,,,"Gradually add sugar, beating 2 minutes or until stiff peaks form. "
,,,(Do not overbeat.)
799,streusel topping,https://bakerbettie.com/classic-streusel-topping/,"In a large bowl, stir together the brown sugar, granulated sugar, all-purpose flour, cinnamon (if using), and salt."
,,,Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal.
,,,You do not want it to become a cohesive dough.
,,,"Use to top muffins, coffee cakes, or in place of a top crust on a pie."
,,,This streusel topping can be made in advance and kept in an airtight container in the refrigerator for 3 days prior to using as a topping.
799,honey-bee glaze,https://www.tablespoon.com/recipes/honey-glazed-beehive-cake/f9a63a52-451e-4218-933b-4d2360b7e49e,"Make the cake: Place rack in center of oven, and preheat oven to 350° F ."
,,,"Using a pastry brush, coat both sides of a beehive mold with butter, making sure to cover all areas."
,,,"Dust mold with flour, tap out excess, and freeze until ready to use."
,,,"Sift together flour, baking powder, baking soda, salt, cinnamon, and a pinch of cloves."
,,,Cream butter and brown sugar with a mixer until pale and fluffy.
,,,Reduce the speed; drizzle in honey.
,,,Beat on high until very pale and fluffy.
,,,Add vanilla.
,,,"Add flour mixture, alternating with milk, beginning and ending with flour."
,,,Transfer batter to a large bowl.
,,,Whisk egg whites until foamy.
,,,"Add cream of tartar, and whisk until stiff, glossy peaks form."
,,,"Fold 1/3 of the egg white mixture into the cake batter, then fold in the remaining whites."
,,,"Divide batter between molds, and place them on a baking sheet."
,,,Bake for 40 minutes.
,,,"Cover with foil, and bake 15 to 20 minutes more (a tester inserted in the middle of the cake should come out clean)."
,,,"Transfer molds to a wire rack, and let the cakes cool in pans for 15 to 20 minutes."
,,,"Turn out cakes, supporting them with your hand, and place flat sides on rack."
,,,Let cool completely.
,,,"Wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 1 day)."
,,,Carefully trim the flat sides of the cake halves with a serrated knife so each is level.
,,,"Align the halves to make sure they are flush, then separate."
,,,"Make the honey glaze: Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves."
,,,"Add vanilla, and remove from heat."
,,,Let cool for 1 minute.
,,,Brush a coat of honey glaze on the flat side of each cake half.
,,,"Gently press halves together, and let them set upright for 5 minutes."
,,,"(If they don't stay together, place a small bowl over top to hold the 2 sides together while glaze sets.)"
,,,Carefully transfer beehive to a rack set over parchment.
,,,Spoon remaining warm honey glaze over cake until the cake is completely covered.
,,,Let stand until set.
,,,Make the sugar glaze: Bring water to a boil.
,,,"Add 1 and 3/4 cups sugar, and stir to dissolve."
,,,Remove from heat; let cool for 3 minutes.
,,,Spoon some glaze over cake.
,,,"(If too runny, add more sugar until glaze is the consistency of thick honey.)"
,,,"Pour 1/2 of the glaze over cake, letting it drizzle down the sides."
,,,"Let set for 5 minutes, then spoon remaining glaze on top."
,,,I didn't make the marzipan bees. Instead I went to the craft store and found some in the floral department.
,,,They looked better and sure weren't as time consuming as making them yourself.
,,,"But in case you are so much like Martha, then here ya go."
,,,Directions for Marzipan Bees: Add yellow gel paste to 1 portion marzipan and black get paste to the other.
,,,Knead each to incorporate.
,,,Roll each portion into a 1/8-inch diameter rope.
,,,Cut each rope crosswise into 1/8-inch slices.
,,,"Stack 5 slices together horizontally, flat sides facing, alternating colors, starting and ending with yellow."
,,,Press together gently.
,,,"For the head, roll a yellow slice into a ball, and press onto body."
,,,"For the eyes, roll 2 bits of black marzipan into balls; press onto head."
,,,"For the stinger, shape the tail piece into a slight point."
,,,"For the wings, press a sliced almond into each side of bee."
,,,Repeat.
803,flan (creme caramel),https://www.biggerbolderbaking.com/flan-creme-caramel-recipe/,Pre-heat the oven to 325°F (160°C).
,,,Arrange eight (6oz) ramekins in a deep baking pan.
,,,Fill a kettle with water and bring to a boil.
,,,Set aside to use later.
,,,Dissolve the sugar in the water and simmer until you reach a deep caramel.
,,,(Watch how to troubleshoot caramel for step-by-step instructions)
,,,"Once you've reached your desired color immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally."
,,,Quickly and carefully swirl each ramekin to coat the bottom evenly.
,,,Set aside at room temperature to let the caramel harden.
,,,"Combine the milk, cream, sugar, and salt in a heavy bottomed saucepan and bring to a simmer over medium heat."
,,,Remove the pan from the heat.
,,,"In a separate large bowl, whisk the eggs, egg yolks, and vanilla together."
,,,"While constantly whisking, slowly add the hot milk mixture to the eggs."
,,,Doing this slowly is called ‘tempering’ the eggs.
,,,Strain the mixture through a fine sieve to remove any lumps.
,,,Divide the custard evenly between 8 ramekins.
,,,Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards).
,,,Bake the custards for roughly 35 minutes or until the edges are set but the centers still jiggle slightly when gently shaken.
,,,Note the custards will set firm once they have completely cooled down.
,,,(See video for notes on perfectly baked creme caramel).
,,,Carefully transfer the ramekins to a wire rack and cool completely.
,,,Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days.
,,,"To serve, run a small knife around the edge of each ramekin to loosen the custard."
,,,Quickly invert each custard onto a plate.
,,,"If it doesn’t release right away, gently shake the ramekin from side to side a few times to help it out."
,,,Serve as is in the caramel sauce that comes from the ramekin.
,,,Add a little cream and fruit if you want to go crazy.
,,,Heaven!
,,,Cover and store the flan in the fridge for up to 4 days.
804,caramel glaze,https://www.allrecipes.com/recipe/20898/caramel-frosting-vi/,"In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour."
,,,"Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil."
,,,Boil exactly 1-1/2 minutes.
,,,Remove from heat.
,,,Allow to cool 5 minutes.
,,,Beat with a wooden spoon until mixture begins to thicken.
,,,"Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes."
,,,Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up.
,,,Quickly sprinkle top of cake with toasted pecans.
,,,Frosting will set up completely in a few hours.
813,panna cotta,https://www.epicurious.com/recipes/food/views/panna-cotta-14224,In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.
,,,Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
,,,"In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring."
,,,Remove pan from heat and stir in gelatin mixture and vanilla.
,,,Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature.
,,,"Chill ramekins, covered, at least 4 hours or overnight."
,,,"Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds."
,,,Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
831,vanilla ice cream,https://www.tasteofhome.com/recipes/homemade-vanilla-ice-cream/,"Combine all ingredients, stirring to dissolve sugar completely."
,,,Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions.
,,,(Refrigerate any remaining mixture until ready to freeze.)
,,,Serve immediately or store in covered containers in freezer.
831,french vanilla ice cream,https://www.simplyrecipes.com/recipes/french_vanilla_ice_cream/,"Infuse the milk and cream with vanilla: Put the milk and 1 1/2 cups of the cream, half of the sugar, and the salt into a saucepan on medium heat."
,,,"Use the tip of a sharp knife to scrape out the tiny seeds from the vanilla beans, and stir both the seeds and the pods into the milk cream mixture."
,,,"Heat until steamy, but not simmering."
,,,"Remove from heat, cover, and let stand while the vanilla infuses, about 20 to 30 minutes."
,,,"Beat egg yolks with half of the sugar: In a medium bowl, beat together the yolks and the remaining half of the sugar."
,,,You can use a hand mixer or beat by hand using a whisk.
,,,Beat until velvety smooth and creamy.
,,,Prepare a bowl over an ice bath: Fill a large bowl half way with ice and cold water.
,,,"Set a smaller metal bowl inside of it, and place the remaining cup of cream inside to chill."
,,,Place a strainer over the smaller bowl.
,,,Set aside.
,,,Temper the eggs: Reheat the milk/cream mixture until it is just barely steamy (not boiling!).
,,,Vigorously whisk the eggs while you slowly dribble half of the milk/cream mixture into it.
,,,Pour the egg mixture into the pot with the remaining cream and milk.
,,,"Cook custard until thickened: Cook over medium high heat, stirring constantly, until the mixture thickens and coats the back of your spoon (about 180°F on an instant read thermometer)."
,,,You can run your finger in a line over the back of the coated spoon.
,,,"If the mixture doesn't run, but stays in place on the spoon, it should be thick enough."
,,,Strain the custard: Remove from heat and immediately pour the custard through the the strainer you've placed over the bowl with cream in the ice bath.
,,,"This will strain out the vanilla beans, and quickly lower the temp of the custard to stop it from cooking further."
,,,"Chill the custard: Let the custard cool completely, stirring to help chill it quickly."
,,,"Put into the refrigerator and let chill for at least an hour, preferably several hours."
,,,Process in ice cream maker: Freeze custard in an ice cream maker according to manufacturer's instructions.
,,,(Take care not to over churn the ice cream or it will get a grainy texture.)
,,,"Freeze: If you serve the ice cream immediately, it will have the consistency of soft serve ice cream."
,,,Freeze it for at least an hour in an airtight plastic container to have a firmer texture.
,,,"If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften before serving it."
,,,Serve with caramel sauce.
833,butter pecan ice cream,https://www.allrecipes.com/recipe/21105/butter-pecan-ice-cream/,"In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes."
,,,Set aside.
,,,Whisk eggs in a mixing bowl; set aside.
,,,Combine brown sugar and half and half in a saucepan and mix well.
,,,Bring to a boil over medium-high heat; remove from heat.
,,,"Gradually pour hot mixture into the eggs, whisking constantly."
,,,"Return custard to saucepan and cook, stirring occasionally, until mixture coats the back of a spoon (see Editor's Note)."
,,,"Remove from heat and stir in cream, vanilla, and pecans."
,,,Pour into ice cream maker and freeze according to manufacturers' directions.
848,mocha sauce,https://www.food.com/recipe/iron-mikes-mocha-syrup-chocolate-syrup-for-espresso-drinks-112925,Boil water in a teapot or something like that.
,,,Measure Sugar and Cocoa into a two quart heat resistant pitcher (like Tupperware--this helps the transfer to a more user-friendly container later).
,,,"Once the water is boiling, measure it into the pitcher and beat with a wire whisk until everything is completely dissolved."
,,,Add the imitation vanilla; Mix thoroughly.
,,,"Let mixture cool, and transfer into some pourable/squeezable container (old ketchup bottle, old creamer container, etc--)."
,,,Use 2- 3 Tbsp Mocha Mix for a large cup O' mocha- Enjoy!
851,sour cream sauce,https://www.culturesforhealth.com/learn/recipe/cream-recipes/sour-cream-garlic-sauce/,Melt butter in a large skillet over medium-high heat.
,,,"Saute garlic in the melted butter; add flour, gradually, working it in well so that there are no lumps."
,,,"Continue to cook and stir, slowly, until the flour begins to brown."
,,,"Slowly pour in the chicken broth, and work it back and forth, adding and stirring at the same time."
,,,The sauce should begin to get thick and creamy.
,,,"Slowly pour in the chicken broth, and work it back and forth, adding and stirring at the same time."
,,,The sauce should begin to get thick and creamy.
,,,Remove sauce from heat and cool slightly before quickly whisking in the sour cream.
,,,Use the sauce immediately.
880,heavenly hash,https://thetiptoefairy.com/holiday-recipes-heavenly-hash/,Freeze the mixing bowl for 20 minutes before whipping the cream.
,,,Add 1 tablespoon of pineapple juice from the can to the whipping cream as you whip it.
,,,Stop when soft peaks form.
,,,Drain the juice for all the cans of fruit and combine in a large bowl.
,,,Add the bag of marshmallows.
,,,"Then, fold in the whipped cream."
,,,Cover and put in the fridge until ready to serve.
946,sweet-and-sour spiced gherkins,https://www.bigoven.com/recipe/sweet-sour-spiced-gherkins/605384,"Wash, then slice cucumbers 1/16 inch from the blossom ends, but leave 1/4 inch of stems on."
,,,"Combine water & salt in a bowl until salt is dissolved, then add the cucumbers."
,,,Place a plate on cucumbers to keep them submerged & let stand at room temperature for 24 hours.
,,,"Drain, cover cucumbers with boiling water, and quickly drain again."
,,,Pack into hot pint jars.
,,,"Heat vinegar & sugar in a saucepan, stirring until sugar is dissolved."
,,,Tie spices in a cloth & add.
,,,Bring just to a boil and remove spice bag.
,,,Add hot vinegar solution to jars.
,,,"Leave 1/2 inch headspace, and process for 10 minutes."
950,cranberry-pickled pears,https://food52.com/recipes/7791-pickled-pears-with-cranberry-and-ginger,Pack the pears evenly divided in two half pint mason jars.
,,,Bring the cranberry vinegar mix to a boil.
,,,Pour over the pears.
,,,Seal.
,,,Cool.
,,,Refrigerate.
,,,Serve with roasts or alongside cheese.
954,sauerkraut,https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124,Clean everything.
,,,"When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible."
,,,Make sure your mason jar and jelly jar are washed and rinsed of all soap residue.
,,,"You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too."
,,,Slice the cabbage.
,,,"Discard the wilted, limp outer leaves of the cabbage."
,,,Cut the cabbage into quarters and trim out the core.
,,,"Slice each quarter down its length, making 8 wedges."
,,,Slice each wedge crosswise into very thin ribbons.
,,,Combine the cabbage and salt.
,,,Transfer the cabbage to a big bowl and sprinkle the salt over top.
,,,Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands.
,,,"At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage."
,,,This will take 5 to 10 minutes.
,,,"If you'd like to flavor your sauerkraut with caraway seeds, mix them in now."
,,,Pack the cabbage into the jar.
,,,Grab handfuls of the cabbage and pack them into the canning jar.
,,,"If you have a canning funnel, this will make the job easier."
,,,"Every so often, tamp down the cabbage in the jar with your fist."
,,,Pour any liquid released by the cabbage while you were massaging it into the jar.
,,,Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage.
,,,This will help keep the cabbage submerged in its liquid.
,,,Weigh the cabbage down.
,,,"Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles."
,,,"This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid."
,,,Cover the jar.
,,,Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine.
,,,"This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar."
,,,Press the cabbage every few hours.
,,,"Over the next 24 hours, press down on the cabbage every so often with the jelly jar."
,,,"As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage."
,,,"Add extra liquid, if needed."
,,,"If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage."
,,,Ferment the cabbage for 3 to 10 days.
,,,"As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F."
,,,Check it daily and press it down if the cabbage is floating above the liquid.
,,,"Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches."
,,,"Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate."
,,,You can also allow the sauerkraut to continue fermenting for 10 days or even longer.
,,,"There's no hard-and-fast rule for when the sauerkraut is ""done"" — go by how it tastes."
,,,"While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum."
,,,"These are all signs of a healthy, happy fermentation process."
,,,The scum can be skimmed off the top either during fermentation or before refrigerating.
,,,"If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine."
,,,Store sauerkraut for several months.
,,,This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated.
,,,"As long as it still tastes and smells good to eat, it will be."
,,,"If you like, you can transfer the sauerkraut to a smaller container for longer storage."