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{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Brownies are a controversial subject. By varying the proportions of a few simple ingredients you can get drastically different outcomes. Which style of brownies do you prefer: Cake-like fluffiness or batter-like gooeyness? Take this Espresso Brownie recipe for example; it is a standard recipe that I have enhanced with a shot of espresso. The addition of two fluid ounces of espresso changes the consistency and the depth of flavor. It adds a barely perceptible nuanced layer to the chocolate flavor profile, making it richer and more delicious. The consistency changes too. If you like moist and gooey brownies, try this recipe!Because the ingredient list to make Espresso Brownies is quite short, it is important the ingredients are of the highest quality you can find, especially the espresso. Believe it or not, I started making this recipe by roasting my own espresso beans. This is not for everyone, but it is an interesting process to undertake. I roasted a quarter pound of unroasted green coffee beans in a Behmor 1600 electric coffee roaster. The roasted coffee beans then sat for four days in a canister so they could give off carbon dioxide in a post-roast process called outgassing. Next, I ground the freshly roasted coffee and used a Chemex pour-over preparation invented by a German chemist in 1941. The borosilicate glass carafe is inert and does not impart any flavor to the final brew. Espresso blends may be prepared using other coffee making methods too; you do not have to have an espresso machine at home. Once you have prepared the espresso, pre-heat your oven to 350F and select the pan you will use. A common size used for baking brownies is a 9-inch square pan. Other pans equivalents are: 11x7-in baking dish, 9-in round 2-in deep-dish pie plate, or 9x5-in loaf pan. I used an 8x8x2-in glass Pyrex knowing these Espresso Brownies would turn out even gooier. Gather the ingredients together. The dry: 1/4 tsp. (1. 3 g) baking soda, 1/2 cup (80 g) all-purpose flour, 1/3 cup (80 g) cocoa powder, and 1/4 tsp. (1. 5 g) table salt. And, the wet: 1/4 tsp. (2. 5 mL) vanilla extract, 2 oz. (60 mL) prepared espresso or strong coffee, 4 oz (115 g) unsalted butter, 1 cup (200 g) sugar, and 2 large (100 g) eggs. Stir together the melted butter, sugar, vanilla and prepared espresso in a bowl. Add the eggs. A silicone spatula works well for stirring the wet ingredients and incorporating all of the dry ingredients. Take your time, it can get messy if you go too fast. When thoroughly mixed, use the spatula to spread the batter evenly into a greased pan. Predicting the length it takes to bake Espresso Brownies is the trickiest part of the whole process. Depending on your oven's consistency, the pan size and whether it is glass or metal makes a difference in baking time. Pull the pan out after 30 minutes and visually inspect the brownies. Have they pulled away from the sides of the pan? Also check the center to see that it doesn't jiggle. Then use the toothpick method. Take a toothpick (or in my case a unicorn shaped corn on the cob holder) and insert it into the center of the pan. If it comes out coated in batter, bake again and check after ten minutes. If the center doesn't jiggle and there are just a few crumbs on the toothpick then the Espresso Brownies are done. Let the brownies cool completely in the pan. This could take hours or overnight. Enjoy with a nice hot cup of coffee or espresso!Espresso BrowniesSamantha Joyceis a writer forSeattle Coffee Gearand enjoys sharing her knowledge of all things coffee.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"6\">Butter and flour an 8x8-in pan</td></tr><td align=\"center\" colspan=\"6\">Preheat oven to 350°F (170°C)</td><tr><td>4 oz (115 g) unsalted butter</td><td>melt</td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"5\">mix</td><td class=\"vertical\" rowspan=\"9\">fold in</td><td class=\"vertical\" rowspan=\"9\">bake 350°F (170°C) 30 to 40 min</td></tr><tr><td>1 cup (200 g) sugar</td><td class=\"righthide\" rowspan=\"3\"></td></tr><tr><td>1/4 tsp. (2.5 mL) vanilla extract</td></tr><tr><td>1 shot (4 Tbs; 60 mL) fresh brewed espresso or very strong coffee</td></tr><tr><td>2 large (100 g) eggs</td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td>1/2 cup (80 g) all-purpose flour</td><td class=\"righthide\" colspan=\"3\" rowspan=\"4\"></td></tr><tr><td>1/3 cup (80 g) Hershey's cocoa powder</td></tr><tr><td>1/4 tsp. (1.3 g) baking soda</td></tr><tr><td>1/4 tsp. (1.5 g) table salt</td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "For the last couple days, I had a craving for lemon bars. Lemon bars are sweet lemony cookies that have a gooey top and a shortbread base. Throughout high school I ate a lot ofLemonheadswhich are sour lemon hard candies. Perhaps because of this, I like to have my lemon cookies to have a nice and strong lemon flavor. The best recipe for lemon bars I've found is fromBaking Illustrated. It is also a simple recipe to execute. Line a 9x13 in. baking pan with parchment paper. The easiest way to do this is to rub some butter on the pan and place a sheet of parchment paper down. Then put some more butter on the parchment paper and place another sheet of parchment paper down perpendicular to the first sheet. This will line all the sides of the pan and not have lemon bars stuck to the side. In a food processor with steel blade, combine 1-3/4 cups all purpose flour, 2/3 confectioner's sugar, 1/4 cup cornstarch, and 3/4 tsp. salt. Pulse a few times to mix. Cut 3/4 cup unsalted butter into 1 inch pieces and add to processor bowl. Process until the flour forms a coarse meal texture (about 12 seconds). Pour the flour mixture into the pan and spread evenly. Using your hands, press down on the flour mixture and compact it evenly to produce a consistent thickness of about 1/4 in. If you like, you can press the mixture up the sides of the pan about 1/2 in. , but I don't bother. Refrigerate the crust for thirty minutes to firm it up and then bake at 350°F until golden brown (about 20 minutes). While the crust is baking, throw together the filling. We'll be using (from left to right) 2/3 cup lemon juice, 1/3 cup whole milk (do not substitute), 2 teaspoons lemon zest, 4 large eggs, 1-1/3 cups granulated sugar, 3 tablespoons all purpose flour, and 1/8 teaspoon salt. Whisk together the eggs, sugar, salt, and flour. (Baking Illustrated doesn't integrate the salt at this point - they mix it in with the wet ingredients, but I find it convenient to whisk the salt in with the dry ingredients. )Stir in lemon juice, lemon zest, and milk until well blended. Once the crust is done baking, stir the filling once again to make sure it is well blended. Pour filling onto the still hot crust. Bake until filling is firm to the touch (about 20 minutes). Remove from the oven and allow to cool to room temperature on a rack. After the lemon bars have cooled, lift the bars out by grasping the free ends of parchment paper and place on a cutting board. Use a pizza wheel or knife, cut into bars. I prefer to cut smaller bars (32 of them) because the filling is quite rich and strong. If desired, serve with confectioner's sugar liberally sifted over the bars. Seal uneaten bars in plastic wrap and consume within two days.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-3/4 cup (245 g)</span> <span itemprop=\"name\">all purpose flour</span></span></td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"5\">process</td><td class=\"vertical\" rowspan=\"5\">line 9x13\" pan</td><td class=\"vertical\" rowspan=\"5\">refrigerate for 30 min.</td><td class=\"vertical\" rowspan=\"5\">350°F for 20 min.</td><td class=\"vertical\" rowspan=\"12\">350°F for 20 min.</td><td class=\"vertical\" rowspan=\"12\">cool and cut</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2/3 cup (80 g)</span> <span itemprop=\"name\">confectioner's sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup (30 g)</span> <span itemprop=\"name\">cornstarch</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 tsp. (4.5 g)</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup (170 g)</span> <span itemprop=\"name\">butter</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 large (200 g)</span> <span itemprop=\"name\">eggs</span></span></td><td class=\"vertical\" rowspan=\"4\">whisk</td><td class=\"vertical\" rowspan=\"7\">mix</td><td class=\"righthide\" colspan=\"3\" rowspan=\"7\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/3 cup (270 g)</span> <span itemprop=\"name\">granulated sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs. (24 g)</span> <span itemprop=\"name\">all purpose flour</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/8 tsp. (0.8 g)</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 tsp. (4 g)</span> <span itemprop=\"name\">lemon zest</span></span></td><td class=\"righthide\" rowspan=\"3\"></td></tr><tr><td>2/3 cup (160 mL) lemon juice</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup (80 mL)</span> <span itemprop=\"name\">whole milk</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Growing up in the United States, the phrase \"Eat your Brussels sprouts\" was often used in playground banter as an example of how unfair or mean parents can be. Perhaps, I was lucky because I was never forced to eat Brussels sprouts. Avoiding it at all costs (having remembered the horror stories), I never tasted this mini-cabbage until after I left college. Believe it or not, after first tasting them, I thought Brussels sprouts were delicious! What had I been missing out on? Why did everyone complain about these wonderful tasting vegetables and why was it the butt of many jokes in American family sitcoms? I'm not sure, but I think it might have to do with overcooking (which can release noxious smells). Forget the Brussels sprouts of your past and try this fast, simple, and flavorful preparation. Like many people, I like braising Brussels sprouts in salt water for a couple reasons. First and foremost, it's a very fast cooking method. Using only a small amount water means the waiting time for bringing that water up to a cooking temperature is minimal. The Brussels sprouts cook fairly rapidly without becoming water-logged. Another great thing about this recipe is that it really highlights the natural flavor of the Brussels sprout without the unappetizing smell and taste that cause so many people to avoid this vegetable. You can buy Brussels sprouts on the stalk or as individual heads. Choose heads that are about 1 inch (2. 5 cm) in diameter. At this size, the Brussels sprouts are generally regarded as at their peak tenderness. Also, try to choose uniform sized heads so they will cook at the same rate. The heads should be composed of green leaves that hold together tightly. Try to avoid Brussels sprouts with loose leaves or leaves that are yellow, but don't worry too much since these leaves can be removed before cooking. For this recipe, I picked up a pound (450 g) of Brussels sprouts, a good amount for two hearty eaters. To scale the recipe, just increase the size of the pan. If you bought the Brussels sprouts on the stalk, simply cut them off the stalk. When I buy them as individual heads, I like to slice off the very base of the Brussels sprouts because the base has often lost moisture in the store and may be tougher and more fibrous. Peel off any loose or yellow leaves. Wash the Brussels sprouts thoroughly under running water to remove any dirt or small clinging insects. (Some cookbooks suggest soaking them for 15 minutes in lemon or vinegar water to clean them of potential insects, but I've never tried this. )Select a pot or pan that can hold all the Brussels sprouts in one layer. Put just enough water in the pot to create a depth of about 1/4 inch (6 mm). Cover and bring the water to a boil over high heat. Once the water is hot, add about 1/2 teaspoon table salt to the water. If you're scaling the recipe and using a larger pot, be careful how much salt you add. You want to get the water to be quite salty, but not so strong that if you tasted it you'd feel that it is unpalatable. We add the salt after the water is hot because if you add the salt while the water is cold, the salt may not immediately dissolve. Salt crystals sitting in an aqueous environment has been known to cause pitting in stainless steel, so whenever you add salt to water (e. g. when preparing pasta), do so when the water is hot so the salt dissolves rapidly. When the water is boiling, add the Brussels sprouts to the pan. Make sure they form only one layer on the bottom and none of the heads are sitting on top of the other heads. Cover and reduce to low heat to maintain a simmer. After about seven to eight minutes, the Brussels sprouts should be tender. The base of the head should allow you to sticking a knife in with a little gentle pressure. If you overcook the Brussels sprouts, it will produce an unpalatable sulfurous smell. (The sulfur smell comes from the excessive release of sulfur when overcooked. ) Cooked just right, the Brussels sprouts should be sweet and nutty with a slight hint of bitterness (but not even close to the bitterness of many other vegetables such as bok choy). Remove from the water and toss in 1/2 Tbs. butter and season with fresh ground black pepper to taste. The addition of butter helps augment the nuttiness of the Brussels sprouts. Serve hot, warm, or cold - they'll be delicious at any temperature. I should probably note that the name is \"Brussels sprouts\", not \"Brussel sprouts\" or \"Brussel's sprouts\" because they are named after the Belgian city of Brussels.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4-in. (6 mm)</span> <span itemprop=\"name\">water</span></span></td><td>boil</td><td class=\"vertical\" rowspan=\"2\">dissolve</td><td rowspan=\"3\">simmer 8 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp.</span> <span itemprop=\"name\">table salt</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb. (450 g)</span> <span itemprop=\"name\">Brussels sprouts</span></span></td><td class=\"righthide\" colspan=\"2\"><td>drain</td><td class=\"vertical\" rowspan=\"3\">season to taste and toss</td></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 Tbs.</span> <span itemprop=\"name\">butter</span></span></td><td class=\"righthide\" colspan=\"4\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">fresh</span> <span itemprop=\"name\">ground black pepper</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "The other day I tried my hand at creating a new recipe for stuffed peppers. Looking around the kitchen, I found a ripe haas avocado and some fresh ground pork. I wondered what it would taste like if I used the avocado in a meatloaf type stuffing for some bell peppers I purchased at the local market. I cut open the avocado, removed the pit, and spooned out the flesh into a bowl. I then added about two tablespoons of chopped scallions (sometimes called green onions), one teaspoon of white pepper, one teaspoon of cumin, 1/4 teaspoon of crushed red pepper, and 1/4 teaspoon of salt. I also prepared one large egg and 1/3 cup of corn meal (to act as a binder). I hisked the egg to break it apart and added it to the bowl. I mixed 1/2 pound of ground pork with the other ingredients in the bowl by hand, then added the corn meal and worked it until it started to hold together as a large clump. Using a sharp paring knife, I cut the top of bell peppers off. I completed the coring with a spoon, scraping the ribs from the inside of the pepper. I then rinsed the peppers to remove extra seeds. I added 1 teaspoon of olive oil to each of the peppers and then spooned the meat mixture into the peppers. The mixture didn't fill the peppers all the way, so I stuffed some bacon into the pepper to top it off. I placed the peppers into an aluminum foil lined pan for easy clean up and slipped it into an oven preheated to 350°F. After one hour, the peppers were roasted and the stuffing was fully cooked. Unfortunately, the bacon hadn't crisped. It looked good, but it wasn't seasoned enough. I ended up eating this dish with extra salt. The bacon was underdone and probably could have used a little bit of a precook in the pan. I almost forgot that an avocado went into making the stuffing because I could barely taste it. Also, the grittiness of the cornmeal took a little getting used to. Next time I'll use bread crumbs. Otherwise, it was quite satisfying and made for a decent dinner. If I was to do it again, I would precook the bacon, add more salt, and use another avocado. I'll post both recipes below.", "role": "user" }, { "content": "<table border=\"2\"><tr><td colspan=\"7\" style=\"text-align:center\">Preheat oven to 350°F</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large</span> <span itemprop=\"name\">bell peppers</span></span></td><td>core</td><td rowspan=\"2\">oil</td><td class=\"righthide\" colspan=\"2\" rowspan=\"2\"></td><td class=\"vertical\" rowspan=\"12\">stuff</td><td class=\"vertical\" rowspan=\"12\">bake 350°F 60 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">olive oil</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 lb.</span> <span itemprop=\"name\">ground pork</span></span></td><td class=\"righthide\" colspan=\"2\"></td><td rowspan=\"7\">mix</td><td rowspan=\"9\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 haas</span> <span itemprop=\"name\">avocado</span></span></td><td>mash</td><td class=\"vertical\" rowspan=\"6\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">scallions, chopped</span></span></td><td class=\"righthide\" rowspan=\"5\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">ground white pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">cumin</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp.</span> <span itemprop=\"name\">crushed red pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp.</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large</span> <span itemprop=\"name\">egg</span></span></td><td>beat</td><td class=\"righthide\" colspan=\"2\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup</span> <span itemprop=\"name\">corn meal</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 strips</span> <span itemprop=\"name\">bacon</span></span></td><td class=\"righthide\" colspan=\"4\"></td></tr></table><br><table border=\"2\"><tr><td colspan=\"7\" style=\"text-align:center\">Preheat oven to 350°F</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large</span> <span itemprop=\"name\">bell peppers</span></span></td><td>core</td><td rowspan=\"2\">oil</td><td class=\"righthide\" colspan=\"2\" rowspan=\"2\"></td><td class=\"vertical\" rowspan=\"12\">stuff</td><td class=\"vertical\" rowspan=\"12\">bake 350°F 60 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">olive oil</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 lb.</span> <span itemprop=\"name\">ground pork</span></span></td><td class=\"righthide\" colspan=\"2\"></td><td rowspan=\"7\">mix</td><td rowspan=\"9\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 haas</span> <span itemprop=\"name\">avocado</span></span></td><td>mash</td><td class=\"vertical\" rowspan=\"6\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">scallions, chopped</span></span></td><td class=\"righthide\" rowspan=\"5\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">ground white pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">cumin</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp.</span> <span itemprop=\"name\">crushed red pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp.</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large</span> <span itemprop=\"name\">egg</span></span></td><td>beat</td><td class=\"righthide\" colspan=\"2\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup</span> <span itemprop=\"name\">bread crumbs</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 strips</span> <span itemprop=\"name\">bacon</span></span></td><td>cook</td><td class=\"righthide\" colspan=\"3\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Fudge is a soft, finely grained (almost gritty) candy made from sugar syrup, cream, and butter. Making sure the sugar forms small fine crystals is essential to producing the right texture. Most traditional fudge recipes require patience, timing, and quick action to produce the right sized crystals. This recipe produces a confection that looks like fudge and tastes like fudge, but without the effort of making fudge from a sugar syrup. The only ingredients you need for this recipe are one pound of chocolate chips (both semi-sweet and dark work well), 4 Tbs. butter, and a 14 ounce (net weight) can of sweetened condensed milk (not evaporated milk). The chocolate chips can be replaced or blended with peanut butter chips for to make peanut butter fudge or chocolate-peanut fudge. (If you like peanut butter swirls, you'll need to melt the peanut butter chips separately and swirl them in later. ) Note that one pound of chocolate chips is the same asthreecups of chocolate chips - not two. This recipe is so easy, you can even do it in the microwave oven. Use a microwave oven safe bowl and microwave until the chocolate is glistening and begins to melt (be careful not to overheat in the microwave or the chocolate will burn). For the purposes of this article, I'll be using a bain-marie. Heating chocolate indirectly over the gentle heat of steam will make it more difficult to overheat. Throw the butter and chocolate chips into a medium metal bowl or double boiler. Pour the sweetened condensed milk on top. Fill a small pot with about an inch of water and bring it to a boil. Once it begins to boil, reduce the heat so the water is barely simmering. Place the metal bowl on top of the pot to make a bain-marie. (If you have a double boiler, by all means, use it instead. ) Make sure the bottom of the bowl is suspended above the water level itself (it's best to check this when you first start bringing the water to a boil since working with cool water and an empty bowl is easier than steaming water and a boil filled with two pounds of fudge ingredients. ) Make sure the water is gently releasing steam - accidentally allowing too much moisture to settle on your chocolate could cause it to seize resulting in clumping. In my experience, this particular recipe is fairly forgiving, so don't worry too much. While the ingredients are gently heating, butter an 8 in. square baking dish. I should mention a couple of tips here that may help with unmolding the fudge after it has set. Once the pan is buttered, lay two sheets of plastic wrap or parchment paper down onto the buttered surface. The sheets should be longer than the container (a little more than twelve inches should be fine) and should be laid down perpendicular to each other. The butter will help keep the plastic wrap in place while you pour the fudge and after the fudge is set, you can use the ends that overflow the container to lift out the fudge. In the following pictures, I just buttered the baking pan and had to work at it a little to unmold the fudge one section at a time. After a few minutes over the heat, start mixing the melting chocolate together with the melting butter. Keep alternating between mixing and heating until all the ingredients are blended together (use your spatula to scape down the sides of the bowl at least once). At this point, if you want to add fancy components (like chopped walnuts, peanut butter for swirling, etc. ) do so. Pour the fudge into the baking dish. Use a spatula to scrape the bowl clean. Level the fudge with your spatula. I don't like putting hot items into my refrigerator, so I like to use an aluminum half sheet pan as a heat sink. Pour a little cold water into the pan and place the fudge in the middle of the pan. A few ice cubes will help keep the aluminum cool as it takes on heat from the bottom of the baking pan. After about ten minutes, slip the fudge into the refrigerator for chilling and setting. Once the fudge has set, about two hours, cut into squares. This is a fun recipe to play with. Additional ingredients can be melted in or mixed in before pouring. Two different fudges (like chocolate and peanut butter or dark chocolate and white chocolate) can be made and poured on top of each other to produce different effects (try pouring on a top layer before the bottom layer fully sets). Absurdly Easy Chocolate Fudge(makes 16 2-in. squares)Absurdly Easy Peanut Butter Fudge(makes 16 2-in.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">16 oz. (450 g)</span> <span itemprop=\"name\">chocolate chips</span></span></td><td class=\"vertical\" rowspan=\"3\">combine</td><td class=\"vertical\" rowspan=\"3\">melt</td><td class=\"vertical\" rowspan=\"3\">mix</td><td class-\"vertical\"=\"\" rowspan=\"3\">pour into mold</td><td class-\"vertical\"=\"\" rowspan=\"3\">chill to set</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs. (57 g)</span> <span itemprop=\"name\">butter</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">14 oz. (396 g)</span> <span itemprop=\"name\">can sweetened condensed milk</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">16 oz. (450 g)</span> <span itemprop=\"name\">peanut butter chips</span></span></td><td class=\"vertical\" rowspan=\"3\">combine</td><td class=\"vertical\" rowspan=\"3\">melt</td><td class=\"vertical\" rowspan=\"3\">mix</td><td class-\"vertical\"=\"\" rowspan=\"3\">pour into mold</td><td class-\"vertical\"=\"\" rowspan=\"3\">chill to set</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs. (57 g)</span> <span itemprop=\"name\">butter</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">14 oz. (396 g)</span> <span itemprop=\"name\">can sweetened condensed milk</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Tiramisu is recently become an extremely popular Italian dessert that is now served in virtually every Italian restaurant. Traditionally served in the afternoon as a \"boost\", tiramisu contains both caffeine and alcohol in a creamy cheese mixture served in layers. Tiramisu can be complex (featuring layering of different flavors and textures) or simplistic. This recipe does not use any eggs (cooked or raw) and provides the simplest blend of ingredients to form a fast and tasty basic tiramisu. First, start by assembling the ingredients. We'll need one pound of mascarpone cheese, a cup of heavy whipping cream, 1/2 cup granulated sugar, 3 tablespoons rum (brandy also works well), ~20 lady's fingers (a light, oblong italian cookie with powdered sugar on one side), cocoa powder, a double shot (about 2 to 3 ounces) of espresso, 1/2 cup of prepared coffee, and shavings of unsweetened dark chocolate to top (1 oz. should do). Chill whipping cream and bowl. Mix coffee and espresso and chill. Whisk the whipping cream until it reaches stiff peaks. This can be accomplished in a few minutes with an electric mixer or by hand (times will vary depending on arm strength and stamina). Put the cheese, sugar, and brandy into a medium bowl and mix until smooth. Add more sugar or alcohol as desired. Fold in the whipped cream to create the cheese mixture. Soak lady fingers in espresso for a couple seconds, rotating to coat all sides. Place lady fingers side by side on bottom of a 8x8-in. pan. Put half the cheese mixture on lady fingers in pan. Smooth with a spatula or spoon. Sift cocoa powder liberally on surface of layer. Apply second layer of lady fingers and remaining cheese. Sift cocoa powder and half of chocolate shavings. Cover in plastic wrap and chill. To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates. Cut tiramisu into eight rectangles and serve on plates (or simply spoon them out).", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">about</span> <span itemprop=\"name\">20 lady's fingers</span></span></td><td class=\"righthide\"></td><td rowspan=\"3\">dip</td><td class=\"vertical\" rowspan=\"8\">layer &amp; spread twice</td><td class=\"vertical\" rowspan=\"9\">cover</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 shots (2 ounces; 60 mL)</span> <span itemprop=\"name\">prepared espresso</span></span></td><td rowspan=\"2\">mix &amp; chill</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (120 mL)</span> <span itemprop=\"name\">prepared coffee</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (240 mL)</span> <span itemprop=\"name\">heavy whipping cream</span></span></td><td>whisk to stiff peaks</td><td rowspan=\"4\">fold</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb. (455 g)</span> <span itemprop=\"name\">mascarpone cheese</span></span></td><td class=\"vertical\" rowspan=\"3\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (100 g)</span> <span itemprop=\"name\">granulated sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 tablespoons (44 mL)</span> <span itemprop=\"name\">rum (or brandy)</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">cocoa</span> <span itemprop=\"name\">powder</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">shavings</span> <span itemprop=\"name\">of unsweetened dark chocolate</span></span></td><td class=\"righthide\" colspan=\"3\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Sometimes it doesn't take much effort to bring out the flavors in an ingredient and roasting asparagus in the oven is one of those times. Lightly seasoned with extra virgin olive oil, salt, and pepper, asparagus is not only a delicious accompaniment to any main course, it's also rich in vitamins and antioxidants. Lately, I've received a lot of mail requesting recipes that take little or no preparation time - for the busy student, hard working professional, or web junkies eager to get back to surfing online. Since I've been working fairly long hours lately, I haven't been able to spend much time in the kitchen. When I do cook, it's basic but flavorful fare. This asparagus recipe is one that requires less than five minutes of preparation time and works well with most entrees (which can be prepared while the asparagus is in the oven). First, place a rack into the center of your oven and preheat it to 350°F. While the oven is warming up, wash the asparagus to remove any dirt particles that may be lodged in the tips or stuck to the stalks. Snap off the bottoms of the asparagus stalks. The bottom of the stalk is fibrous and not very pleasant to eat, so just grab the bottom and bend until it snaps. Let the stalk snap at a natural breaking point as close to the cut end as possible. This position will be different for each stalk, but will very nearly guarantee that all your asparagus stalks will be tender. (Cutting off the bottoms doesn't work too well since you have to guess where the stalk stops being tender. )Pour about 1 Tbs. extra virgin olive oil per pound of asparagus onto a sheet pan lined with aluminum foil (for easy clean up - saving time after cooking and dining is important too). Using your hands, roll the asparagus through the oil and rub them against each other until the oil coats them all. Spread the asparagus out in the sheet pan to form a single layer. Apply freshly ground black pepper and salt to the oiled asparagus. Place the asparagus laden sheet pan into the oven and allow it to roast for 10 to 15 minutes. Roasting the asparagus until it just changes color from a medium green to a dark green will result in tender but still somewhat crisp texture. Continuing to roast until some light browning appears will provide a mushy and somewhat limp texture with a heightened flavor. Continuing to roast will dehydrate the asparagus and result in a fibrous mass in the shape of blackened asparagus. This recipe can be doubled or quadrupled without adding additional roasting time. If you need to use more than one sheet pan, then set two racks near the 1/3 and 2/3 positions in the oven. After about 6 or 7 minutes or roasting, rotate the pans and finish.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"6\">Preheat oven to 350°F (175°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb. (450 g)</span> <span itemprop=\"name\">asparagus</span></span></td><td>clean</td><td>trim</td><td class=\"vertical\" rowspan=\"2\">coat</td><td class=\"vertical\" rowspan=\"3\">season to taste</td><td class=\"vertical\" rowspan=\"3\">roast 10-15 minutes</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (15 mL)</span> <span itemprop=\"name\">extra virgin olive oil</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Salt</span> <span itemprop=\"name\">&amp; pepper</span></span></td><td class=\"righthide\" colspan=\"3\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "This is probably the simplest biscuit recipe that I know. It's pretty fast to throw together and I like to top mychicken pot pieswith this dough. Set aside 2 cups all-purpose flour in a large mixing bowl. Prepare 6 tablespoons cold butter, 3/4 cup milk, 1 tablespoon baking powder, and 1/4 teaspoon salt. Mix the flour, baking powder, and salt together. Then, using a pastry cutter (shown on left), a pair of knives, a spoon, or your hands, cut the butter into the flour. Basically, cut the butter and mix with flour to coat and separate the pieces. Continue until you get pea sized pieces of butter. It is important that the butter be cold for this process and not begin to melt. If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing. Pour the milk in and mix gently with a spatula. We're not looking for a kneading action her, just a gently mix. (Kneading will produce gluten which will make the biscuit bread like instead of light and flaky. ) Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough. You might need to use a kneading action to get it into a managable shape and to remove some dough fromt eh sides of your container, but try not to knead too much. Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 in. in thickness. Use a cup or biscuit cutter to cut rounds out of the dough. Do not twist the cup or cutter (unless you have already cut all the way through). Twisting will result in uneven or failed rising. Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops. Now, biscuit placement is key to getting good rise out of the biscuits. Place the biscuit dough circles into two 9\" cake rounds or onto a half sheet pan. Have the biscuits just touching. This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise. Bake in a 425°F oven until golden (about 15 minutes). Basic BiscuitsCopyright Michael Chu 2004Perhaps this is a good time to discuss baking pans with respect to biscuits. The use of a nonstick baking pan will result in your biscuit bottoms turning black while the tops are not yet golden. Aluminum foil and dark metal pans often have the same affect. Probably the best pan to use for biscuits is a gray aluminum pan.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups</span> <span itemprop=\"name\">flour</span></span></td><td class=\"vertical\" rowspan=\"3\">mix</td><td class=\"vertical\" rowspan=\"4\">cut into pea size</td><td class=\"vertical\" rowspan=\"5\">mix</td><td class=\"vertical\" rowspan=\"5\">roll out and cut</td><td class=\"vertical\" rowspan=\"5\">bake at 425°F until golden</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">baking powder</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp.</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 Tbs.</span> <span itemprop=\"name\">butter, cold</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup</span> <span itemprop=\"name\">milk</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "There are many recipes for making barbeque sauces. Some are quick and simple - combining the primary flavors into a simple sauce or dipping and basting. Other recipes take a lot of time and produce a complex layering of flavors. Although the flavors may be complex, it's not necessary for the procedure to be complex. For example, this slow simmered recipe of mine is easy to throw together, requiring only the two or three hours to reduce the sauce to the desired thickness. Start with 1/8 cup light brown sugar, 1/2 cup ketchup, 1 Tbs. mild molasses, 3/8 cup distilled white vinegar, 1/2 medium onion, chopped, 1/2 Tbs. chili powder, 1/2 Tbs. paprika, 1/2 tsp. salt, 1 tsp. ground black pepper, 14 oz. can whole tomatoes, and 2 large garlic cloves, minced. Heat two tablespoons of oil and add chopped onion and minced garlic. Cook until tender. Putting the canned tomatoes aside, whisk the ingredients together and pour into the saucepan. Add the tomatoes with the juice in the can. Optionally, you can add 1/8 cup orange juice (or my favorite, pineapple juice) at this point. Stir over high heat until ingredients are integrated and begins to boil. Reduce heat to low and allow to simmer uncovered. Simmer for two or more hours (stirring occassionally) until the sauce thickens to the desired level. Although, the onions and tomatoes have probably disintegrated into the sauce, let the sauce cool a bit and pour into a bar blender for a quick puree. This final barbecue sauce is rich and flavorful. I find that it start out with a sharp tangy flavor from the tomatoes followed by sweet molasses and punctuated with chili pepper spices at the end. Adding liquid smoke and other flavorings (or removing the spices) will tailor the sauce to your tastes. Slow Simmered Spicy BBQ Sauce(makes about 16 oz.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">oil</span></span></td><td rowspan=\"3\">cook until tender</td><td class=\"vertical\" rowspan=\"12\">combine and bring to boil</td><td class=\"vertical\" rowspan=\"12\">simmer until reduced</td><td class=\"vertical\" rowspan=\"12\">puree</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large</span> <span itemprop=\"name\">garlic cloves, minced</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 medium</span> <span itemprop=\"name\">onion, chopped</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup</span> <span itemprop=\"name\">ketchup</span></span></td><td class=\"vertical\" rowspan=\"8\">whisk</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/8 cup</span> <span itemprop=\"name\">distilled white vinegar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/8 cup</span> <span itemprop=\"name\">light brown sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">mild molasses</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 Tbs.</span> <span itemprop=\"name\">chili powder</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 Tbs.</span> <span itemprop=\"name\">paprika</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp.</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">ground black pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">14 oz.</span> <span itemprop=\"name\">can whole tomatoes</span></span></td><td class=\"righthide\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Near the end of September, efsitz, one of our most active posters in the Community Forums, promoted her English Muffin Hamburgers. I haven't had homemade hamburgers in a while (I work next to anIn-N-Out Burger, the best fast food on earth), so I decided to share my version of the English Muffin Hamburger. (efsitz uses the larger \"sandwich size\" English muffin from Thomas' English Muffins, but I chose to use the smaller muffin size. )First, we'll need two English muffins. I've found that there are no English muffins like Thomas' English Muffins. The supermarket brand muffins just don't taste the same. The term English muffin is a misnomer as they are technically not muffins (and not from England). Instead they resemble crumpets (also a soft yeast dough shaped into rounds and cooked on a griddle). In any case, either make your own English muffins or buy Thomas' brand. In addition to the English muffins, we'll also need about 1/2 lb. ground beef chuck. Ground beef chuck is excellent for making burgers because it is not too lean and not too fatty. If a burger is too lean, then the patty will be dry and bland to the taste. If a burger is too fatty, well, then it's to fatty. 20% fat seems to be the optimal amount of fat in ground beef to make an excellent burger. Technically, these two ingredients is enough for your hamburger. Deciding how you want your hamburgers cooked is important. Sometimes you want a thick, juicy burger, and sometimes you want a multiple thin patty burger that's been cooked so the patties have a crisp shell and the inside is done but chewy. I felt the latter would work best on my English muffins. I split my ground beef into four 1/8 lb. chuck patties and flattened them down into rounds that looked like they would fit the patty. (I did not make my patties large enough because they will shrink a bit while cooking. Flatten them down until they look like they're too big for the muffins. ) Don't be too concerned with overworking the ground beef (which can be a problem with thick burger patties) since we're making thin patties. You can grill or broil these burgers, but heating a pan was easiest for me. I heated an empty pan over medium-high heat until water sizzled and jumped when I tossed in a few drops. Then I transferred the patties over to the pan and started my timer. I was going for well done since these were thin patties, so five minutes on the first side. The patties don't stick to the pan because some of the fat renders out. Once the first side is done, it should be quite easy to flip them over with a metal spatula. Five more minutes and the other side all also have a gorgeous and tasty crust. About a minute before the second side is done, any toppings you desire should be placed on the patty. I put some Pepper Jack cheese (Monterey Jack cheese with Jalapeno chiles) on top of my burgers. I then realized that I had some bacon left over from theBacon Test, Part Iand broke some pieces off and placed them on the cheese. Meanwhile, I had taken my English muffins and halved them with two forks. Using a knife produces a smoother finish on the muffin halves which doesn't toast as well or produce the famous nooks and crannies for sauce and dressing to fill. The muffins went into a toaster for a light toast and I topped one side with poor man's Russian dressing (equal parts ketchup and mayonnaise, adjust proportions to taste). Real Russian dressing should have grated onions and herbs in it. By the way, Russian dressing isn't from Russia. . . both English muffins and Russian dressing were invented in America by English and Russian immigrants. I stacked two patties on top of each bottom half of an English muffin. I slipped in a piece of romaine lettuce for a little crispy texture and plated the burgers with kosher pickles. Dinner in less than fifteen minutes.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 lb. (225 g)</span> <span itemprop=\"name\">ground beef chuck</span></span></td><td>form into four patties</td><td>5 min. on medium-high</td><td>flip, cook 4 minutes</td><td rowspan=\"2\">top, cook 1 minute</td><td class=\"vertical\" rowspan=\"4\">assemble</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\">favorite toppings (cheese, bacon, etc.)</span></td><td class=\"righthide\" colspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 English</span> <span itemprop=\"name\">muffins</span></span></td><td>split with forks</td><td>toast</td><td class=\"vertical\" rowspan=\"2\">spread</td><td class=\"righthide\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">favorite</span> <span itemprop=\"name\">dressing</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "While waiting for my eyes to dilate at the optometrist's office, I came upon this recipe in Food & Wine Magazine. Barely able to focus, I took down some messy notes and gave it a shot that evening. Even with a mistake or two, the recipe came out tasting good without too much work. Risottos are usually made with Italian rice with wine and broth stirred until rich and creamy. In this recipe, the orzo - a rice shaped pasta - is cooked and then stirred in broth for a similar effect. Finally, parmesan cheese is stirred in for extra flavor and richness. I use a Microplane zester to shave the cheese into extremely fine pieces. This makes it very easy for the cheese to melt into the orzo. I started off by assembling the main ingredients: 6 oz. (170 g) asparagus tips, 2 Tbs. chopped parsley, 12 oz. (340 g) orzo, 1 cup (235 mL) chicken broth, 3 oz. (55 g) butter, and 1/2 cup (50 g) grated parmesan cheese. I also shelled, deveined, washed, and drained 1/2 pound (225 g) medium shrimp (about 30-40 count). I brought about 2 quarts of water to a boil in a medium saucepan. (Next time I make this recipe, I'll probably use a larger pot - you'll see why when I cook the orzo. ) When the water began to boil, I threw in about a tablespoon of salt and stirred until the salt dissolved. I dropped in the asparagus tips and allowed them to cook until tender - about four minutes. I removed the asparagus from the water and set them aside on a plate. Then, I took the orzo and poured it into the water that I had used to cook the asparagus. I cooked the orzo until al dente - nine minutes. Meanwhile, I melted the six tablespoons of butter in a large saute pan. Once the butter was melted, I let it brown until it produced a nutty fragrance. I drained the shrimp one last time and added them to the pan. I lightly salted and peppered them. Then, I cooked the shrimp for one full minute before flipping them over and cooking for a final minute. While the shrimp was cooking and the orzo was boiling, I cut the asparagus until 1-in. (2. 5 cm) pieces. The shrimp was then removed to the same plate as the asparagus. By now, I realized that I had just enough water in the orzo pan to cook the orzo, but wouldn't have much left over. I was a little concerned that if I couldn't drain the orzo, then it might be too salty. The recipe calls for reserving 1/4 cup of the pasta water, and it looked like that was just about all I was going to have left over in the pan. So I decided to skip reserving the water. I poured the chicken broth into the sauté pan to deglaze it. In the original recipe, 1/4 cup of reserved water from the drained orzo would also be added to the pan. Since I didn't have much water left in the orzo pan, I didn't drain it at all. I thought about rinsing the orzo to reduce the salt content (however, this will adversely affect the texture of the final dish as the starch content in the water is reduced) but felt that the saltiness wasn't overwhelming. I decided to take a chance and proceeded with the recipe. I used a wooden spoon to scrape up any brown bits on the sauté pan, then, when the broth started to bubble, I poured it into the orzo pot. I stirred the orzo and broth over medium heat until the liquid thickened a bit and became creamy. Then I put the cut asparagus and shrimp back in the orzo and mixed until heated through. I removed the pot from the heat and mixed in the chopped parsley and grated parmesan. Taste the orzo at this point to determine if additional salt and pepper should be mixed in. Lucky for me, the saltiness was just right. I did add some freshly ground pepper. The orzo risotto reminded me of Rice-A-Roni, except fresh and wonderful tasting. The clean seafood taste and creamy texture was great. This is definitely a dish I'd make again.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 oz. (170 g)</span> <span itemprop=\"name\">asparagus tips</span></span></td><td>cook in boiling water until tender (4 min.)</td><td>cut into 1-in. (2.5 cm) pieces</td><td class=\"righthide\" colspan=\"2\" rowspan=\"4\"></td><td class=\"vertical\" rowspan=\"6\">mix until heated through</td><td class=\"vertical\" rowspan=\"8\">remove from heat and stir in</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2-lb. (225 g)</span> <span itemprop=\"name\">medium (30-40 ct.) shrimp</span></span></td><td class=\"righthide\" rowspan=\"2\"></td><td class=\"vertical\" rowspan=\"3\">cook 1 min. each side</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">salt</span> <span itemprop=\"name\">&amp; pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 oz. (55 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt &amp; brown</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">12 oz. (340 g)</span> <span itemprop=\"name\">orzo</span></span></td><td class=\"righthide\"></td><td>boil until al dente and drain, reserving 1/4 cup water</td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"2\">stir over medium heat until creamy</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">chicken broth</span></span></td><td class=\"righthide\" colspan=\"2\"></td><td>deglaze shrimp pan with 1/4 cup reserved orzo water</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (50 g)</span> <span itemprop=\"name\">grated parmesan cheese</span></span></td><td class=\"righthide\" colspan=\"4\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs. (7 g)</span> <span itemprop=\"name\">chopped parsley</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">salt</span> <span itemprop=\"name\">&amp; pepper</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Good onion rings are hard to find. All too often, the onion rings that I get at diners or from the market are over-fried. The onion has gone way beyond tender and sweet and into the stage best described as flavorless and immaterial. The breading is usually so dominating that what little flavor is left in the overcooked onion requires intense concentration to identify. Even worse are the frozen supermarket onion rings that you reheat in the oven. They either come out soggy or, if the texture is right, they taste as if they were a reconstituted bread product with onion powder flavoring. When Cook's Country Magazine published a new recipe for Oven-Fried Onion Rings involving saltines and kettle-cooked potato chips, I knew I needed to try it. Usually, home cooked onion rings are dipped in a batter made with some mixture of milk, buttermilk, cream, sour cream, and mayonnaise then tossed in seasoned bread crumbs. The onion rings are then fried or baked. (Frying onion rings always ends up with the best results, but who wants to mess with all that frying oil unless you're already planning to fry something more substantial - like a chicken?) Baked rings have a tendency to not be crispy or crunchy and somehow lack in flavor. Cook's Country solves this problem by using a rich, seasoned batter of buttermilk, flour, and cayenne with a final coating of saltines and potato chips. I've used crushed saltines as an ingredient in a variety of dishes (my favorite being meatloaf), but never used kettle-cooked chips as a cooking ingredient (I tend to eat them before I come up with an clever ideas to cook with them - once I was going to top a casserole with some kettle-cooked chips, but found that I had consumed most of the bag already so I have to use regular potato chips). I was really looking forward to the potential flavors of this onion ring recipe. Kettle-cooked chips are usually thicker than the run-of-the-mill potato chips and, for this reason, are essential to the crunchy texture of these onion rings. I selectedKettle-brand Krinkle Cut, Salt & Fresh Ground Pepper Flavored Kettle Chips. I pulled together the ingredients I needed: 30 saltines, 4 cups kettle-cooked potato chips (I couldn't figure out how to measure 4 cups, so I used four large handfuls), 2 medium onions (cut into large 1/2-in. [1-1/4 cm] wide rings), 1/2 cup flour, 1/4 tsp. cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup buttermilk, and 1 large egg. I used a food processor to make a ground mixture of the saltines and chips. I simple dropped all the saltines and all the chips into the processing bowl and gave it ten pulses, each about one to two seconds long. I whisked the buttermilk with 1/4 cup flour, cayenne pepper, egg, salt, and pepper to form the batter. I then placed the onions, remaining flour, batter, and crumbs next to each other so I could form an efficient dredging, dipping, and coating pipeline. Then I turned on my oven to preheat to 450°F. I took each onion ring and dropped it into the flour to create a dry surface the batter could cling to. I tapped off the excess of flour and dropped the ring into the buttermilk batter. Using a fork, I lifted the ring out of the batter and allowed it to drip off the excess and then dropped it into the processed saltines and chips. Using my fingers I pressed the coating onto the ring and then transferred to a plate. I repeated for each ring. I poured 3 tablespoons vegetable oil onto a half sheet pan and slipped it into the hot oven and waited for eight minutes - just enough time for the oil to produce wisps of smoke. I pulled the pan out, tilted to coat the pan evenly with oil, and then placed the onion rings onto the pan making sure none of the rings were touching. I put the pan back into the oven and allowed it to bake for 8 minutes when I pulled the pan out and flipped all the rings over. Another 8 minutes in the oven and the onion rings were done. The rings were amazing - the best oven-fried recipe I have tried to date. The coating had just the right amount of crunchiness (although not really crispy like the deep fried variety) and was full of flavor. Best of all, the onions had been cooked just to the peak of their sweetness.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"8\">Preheat oven to 450°F (230°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 medium (200-250 g total)</span> <span itemprop=\"name\">yellow onions</span></span></td><td align=\"center\">cut into rings</td><td class=\"vertical\" rowspan=\"2\">dredge</td><td class=\"vertical\" rowspan=\"8\">dip</td><td class=\"vertical\" rowspan=\"10\">press to coat</td><td class=\"righthide\" rowspan=\"10\"></td><td class=\"vertical\" rowspan=\"11\">arrange on pan<br/>bake 450°F (230°C) 8 min.</td><td class=\"vertical\" rowspan=\"11\">flip rings<br/>bake 450°F (230°C) 8 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 (30 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup</span> <span itemprop=\"name\">buttermilk</span></span></td><td class=\"vertical\" rowspan=\"6\">whisk</td><td class=\"righthide\" rowspan=\"6\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large (50 g)</span> <span itemprop=\"name\">egg</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp. (0.5 g)</span> <span itemprop=\"name\">cayenne pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp. (3 g)</span> <span itemprop=\"name\">table salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp. (0.5 g)</span> <span itemprop=\"name\">ground black pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 (30 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">30 saltine</span> <span itemprop=\"name\">crackers</span></span></td><td align=\"center\" rowspan=\"2\">process to crumbs</td><td class=\"righthide\" colspan=\"2\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 handfuls</span> <span itemprop=\"name\">kettle-cooked chips</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs. (45 mL)</span> <span itemprop=\"name\">vegetable oil</span></span></td><td class=\"righthide\" colspan=\"4\"></td><td align=\"center\">coat sheet pan<br/>bake 450°F (230°C) 8 min</td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Gumbo is an amazing thickened soup that has layers upon layers of flavor. Unfortunately, it also takes a long time (for me) to make, starting with homemade stock and stewing for hours as ingredients are prepared and added. For those times when I do not have the patience to prepare a true gumbo, I do this faster variant that lacks the complexity, but captures the bare essence of gumbo. Let's call it okra stew (to avoid confusion with gumbo). I tend to make this in fairly large quantities when I know that I'll be too busy to cook for the next several nights. There's a variety of ingredients that can be used in this okra stew. The only essential one is probably okra (I use two pounds of the cut frozen variety in this recipe). In this example, I'll be preparing a chicken okra stew, but feel free to experiment with seafood (like oysters and crab or shrimp) or a vegetarian (stir-fried eggplant is fun to try) version. Start by preparing two pounds of chicken breast (about one whole breast) into rough 1/2 in. cubes. Also rough cut two green bell peppers and three ribs of celery, and finely chop one bunch of scallions (about 3/4 cup). Not show here, I also cut two medium onions into 1 in. pieces. (My eyes were watering, so I plastic wrapped the bowl and set it aside - forgetting to photograph it. )Next, cut one pound smoked sausage such as andouille or kielbasa into bite size pieces. Make sure you use Cajun andouille, not French (which is made of tripe and usually is not smoked and is not spicy). Apply 1 Tbs. oil to a pan and heat. Over gentle heat, brown the sausage. The sausage should have enough oil so the pan doesn't dry up while cooking. (If not, add a little more oil. )Meanwhile, pour 4 14 oz. cans oflow-sodium, low-fat chicken brothinto a large pot. Then add eight cups of water, cover, and bring the mixture to a boil over high heat. Once the sausages are done browning, remove to a bowl and saute the onions (in batches if necessary) in the sausage grease. If there's not enough fat left in the pan, add some more oil as needed. Once the onions have become lightly browned (about 5-6 minutes), remove from the pan. Generously salt and pepper the chicken breast pieces and saute in the same pan at medium heat. When the outside of the chicken pieces have changed color, you can remove the pan from the heat. Hopefully, the broth is boiling at this point. (If not, use this opportunity to saute the okra until golden. Saute the celery as well if the broth isn't boiling yet. ) Pour the chopped okra into the broth along with the sauteed onions, bell peppers, and celery. When the mixture begins to boil again, add the chicken and bring the heat down to maintain a simmer. Stirring occasionally, simmer until the chicken is cooked through, about 30 minutes. (The sausage can be added at this point if you don't like salty sausage. The flavor will infuse into the soup. Adding the sausage later will maintain more of the flavor concentrated in the sausage and less spread out in the soup. )After the soup has thickened (it should form strings when poured slowly from a ladle) and the chicken cooked, add the finely chopped scallions with the sausage. Salt and pepper to taste and simmer for five additional minutes. The final okra stew is served great over rice, but (if seasoned with a light hand) is also an excellent soup for cold winter days. Adding hot sauce or ground chile to the broth is a great way to spice up this dish. Okra Stew(makes about six quarts or 5.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb. (450 g)</span> <span itemprop=\"name\">smoked sausage</span></span></td><td>cut</td><td>saute</td><td class=\"righthide\" colspan=\"4\"></td><td class=\"vertical\" rowspan=\"9\">simmer 5 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 lb. (900 g)</span> <span itemprop=\"name\">chicken breast</span></span></td><td>cube</td><td>saute</td><td class=\"righthide\"></td><td class=\"righthide\" rowspan=\"2\"></td><td class=\"righthide\" rowspan=\"3\"></td><td class=\"vertical\" rowspan=\"7\">simmer 30 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 medium</span> <span itemprop=\"name\">onions</span></span></td><td>chop</td><td class=\"righthide\"></td><td>saute</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 lb.</span> <span itemprop=\"name\">okra</span></span></td><td>chop</td><td class=\"righthide\" colspan=\"2\"></td><td>saute</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 celery</span> <span itemprop=\"name\">ribs</span></span></td><td>chop</td><td class=\"righthide\" colspan=\"3\"></td><td>saute</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 medium</span> <span itemprop=\"name\">bell peppers</span></span></td><td>chop</td><td class=\"righthide\" colspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">56 oz. to 64 oz. (1.9 L)</span> <span itemprop=\"name\">chicken broth</span></span></td><td class=\"vertical\" colspan=\"5\" rowspan=\"2\">boil</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 cups (1.9 L)</span> <span itemprop=\"name\">water</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup (75 g)</span> <span itemprop=\"name\">scallions</span></span></td><td>finely chop</td><td class=\"righthide\" colspan=\"5\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Only a few days after I opened the first Cooking For Engineer's Community Forums, we received many interesting posts, tips, and recipes. One of the ones that caught my eye was thisChocolate Pecan Pie recipeposted by ScatKat~ (Eric). I thought I'd give it a test and share with everyone the results. Eric's recipe made two to three pies, so the first thing I needed to do was effectively halve the recipe. The new list of ingredients became 4 tablespoons of butter, 1/2 cup dark brown sugar, a large egg, 1/2 cup 100% pure maple syrup, 6 oz. pecans broken up by hand, and 6 oz. semi-sweet chocolate. I decided that since we're interested in testing fillings here, I would take the easy way out and use a store bought frozen pie crust. Eric usesGhirardelli's Double Chocolate chips in his recipe and warns against the use of milk chocolate. (Double Chocolate is Ghirardelli's branding for bittersweet chocolate for baking. ) I was picking up the necessary ingredients at my local supermarket (Save Mart) on the way home from work and was surprised to find that they do not carry bittersweet chocolate chips at all. I picked up a bag ofGuittard's Semi-Sweet Baking Chips and thus deviated from Eric's recipe a little (or maybe a lot). First, I creamed the butter and brown sugar together. Then I added an egg and mixed until it was fully integrated. I scraped the bowl down once and added maple syrup. A few more seconds and my Kitchenaid stand mixer had the mixture smooth and consistent. After removing the bowl from the mixer, I poured in the halved pecans and stirred by hand with a spatula. Then I added the chocolate chips and stirred and folded until the pecans and chips were evenly dispersed, about ten strokes. The mixture is then poured into the pie crust and leveled. Normally, I would blind bake the crust to ensure that it doesn't get soggy. (Blind baking is where you bake the crust without filling to harden the crust. This gives the crust more structural support to handle a wet filling so it doesn't fall apart or soak up too much liquid before the filling is baked. ) Eric's recipe didn't mention this and called for a fairly high heat of 375?F so I did not blind bake the crust. I then baked the pie in my oven at 375?F until the filling set. I checked the filling by holding the pie on both sides and twisting gently to spin the pie pan. A set filling should not move on the outside and jiggle on the inside (like Jell-O). The pie was done after 45 minutes (just like Eric said). Taste results: The pie is not your traditional pecan pie. This pie is quite chocolatey and less sweet than pecan pies that I've had from bakeries (which I felt was overwhelmingly sweet). I brought the pie into work and it was gone before I knew it with people asking for seconds (but there was none to give out). So, maybe Eric's original recipe of two or three pies would have been better. The general concensus was that the pie was very good and a welcome departure from the traditional pecan pie. The chocolate lover's especially liked the chocolate chips and some commented on the excellent flavor that the maple syrup introduced.", "role": "user" }, { "content": "<table><tr><td colspan=\"8\" style=\"text-align:center\">Preheat oven to 375?F</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs.</span> <span itemprop=\"name\">butter</span></span></td><td rowspan=\"2\">cream</td><td class=\"vertical\" rowspan=\"3\">mix</td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"5\">stir</td><td class=\"vertical\" rowspan=\"6\">stir</td><td class=\"vertical\" rowspan=\"7\">pour &amp; level</td><td class=\"vertical\" rowspan=\"7\">bake 375?F 45 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup</span> <span itemprop=\"name\">dark brown sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large</span> <span itemprop=\"name\">egg</span></span></td><td class=\"righthide\" colspan=\"1\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup</span> <span itemprop=\"name\">maple syrup</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 oz.</span> <span itemprop=\"name\">pecans</span></span></td><td class=\"righthide\" colspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 oz.</span> <span itemprop=\"name\">semi-sweet chocolate</span></span></td><td class=\"righthide\" colspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 pie</span> <span itemprop=\"name\">crust</span></span></td><td class=\"righthide\" colspan=\"5\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "I didn't have the time to take pictures for this one. Recently, a local store was selling beef back ribs for less than a dollar a pound. In my area, that's a good deal. Unfortunately, when I got to the store I realized that most of the meat from the ribs was trimmed off. I picked the piece that had the most meat hanging off of it and set to work preparing it in the least troublesome manner, for hopefully a decent tasting return. Beef ribs are more meaty than pork ribs which tend to be tender and falling off the bone. If you like a strong flavor and hearty texture, then beef ribs are the way to go. I started with two racks of about 6 or 7 beef back ribs each. I prepared a rub by tossing together two tablespoons of ground black pepper, a tablespoon of oregano, two teaspoons of cayenne pepper, and two teaspoons of celery salt. I then placed the ribs in two 9x13\" baking pans and rubbed all the surfaces with the spices. I then poured enough apple juice into each pan to cover the bottom by at least 1/4 inch. Covering each tightly with aluminum foil, I placed them onto a center rack in a 300°F oven. I then let them bake for two hours. After the two hours, I uncovered the ribs and let them bake for a few more minutes until the outside developed a slight char. You could also finish them over a grill, but I wanted the least amount of trouble and since the oven was hot, why not use that heat?Using an 8 inch chef's knife, I cut between ribs which I held up vertically on a cutting board. I've served these plain with salt on the side as well as with barbeque sauce.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 racks</span> <span itemprop=\"name\">of beef back ribs</span></span></td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"5\">rub</td><td class=\"vertical\" rowspan=\"5\">bake at 300°F for 2 hr.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">ground black pepper</span></span></td><td class=\"vertical\" rowspan=\"4\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">oregano</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 tsp.</span> <span itemprop=\"name\">cayenne pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 tsp.</span> <span itemprop=\"name\">celery salt</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Although, essentially just butter, sugar, and egg, there are many ways to prepare buttercream. Italian buttercream begins with a simple syrup heated to the soft-ball stage and then whipped into an egg white foam before adding butter. A French buttercream is prepared by whipping a solution of heated egg yolks and sugar into a thick foam followed by the incorporation of butter. This recipe is one of many recipes that can be considered American buttercream. To prepare enough buttercream to frost a two layer 9-in. round cake (or a three layer 8-in. round cake), you'll need one pound (450 g) unsalted butter, four large eggs, 1 cup (200 g) granulated sugar, 1/2 teaspoon (3 g) table salt, and 2 tsp. pure vanilla extract. Start by cracking all four eggs into the metal bowl of a stand mixer. Add the sugar, salt, and vanilla extract to the bowl. Whisk until the eggs, sugar, salt, and extract are evenly combined. Find a pot that the mixing bowl can sit on without touching the bottom of the pan. Pour about 1/2-in. (about 1 cm) water into the pot and bring to a boil. Reduce heat to a simmer and place the mixing bowl over the water pot to form a double boiler. This will allow us to heat the eggs slowly, minimizing the chances that the egg proteins will tighten up (forming scrambled eggs). Whisk continuously over the steaming water until the eggs reach 160°F as measured by an instant read thermometer. Once the mixture reaches 160°F, take it off the heat and beat on medium-high with the flat beater attachment for five minutes. The egg mixture will turn light yellow and fluffy. The mixture should have cooled by this time. Touch the side of the mixing bowl to check the temperature. If the mixture is too warm, it will melt the butter while you add it and the buttercream might not come together. Reduce the mixer's speed to low and begin cutting pieces of butter into the mixer, waiting for ten to fifteen seconds before adding the next piece. One pound of butter should be cut into about 16 to 20 pieces (about 2 Tbs. per piece). During this process, the mixture will become lumpy, but don't worry about it, continue to cut pieces of butter into the mix until all the butter has been incorporated. After all the butter has mixed in, continue to run the mixer until the mixture turns smooth and silky. The final buttercream should be easy to spread onto the cake and should taste distinctly of sweet butter without any lumps or grittiness. Buttercream frosting(yieldsfrosting for a two layer 9-in.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 large (200 g)</span> <span itemprop=\"name\">eggs</span></span></td><td class=\"vertical\" rowspan=\"4\">whisk</td><td class=\"vertical\" rowspan=\"4\">whisk over double boiler until 160°F</td><td class=\"vertical\" rowspan=\"4\">beat on medium-high speed 5 min.</td><td class=\"vertical\" rowspan=\"5\">beat butter in on low speed</td><td class=\"vertical\" rowspan=\"5\">beat until smooth and silky</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (200 g)</span> <span itemprop=\"name\">granulated sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 tsp. (10 mL)</span> <span itemprop=\"name\">vanilla extract</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp. (3 g)</span> <span itemprop=\"name\">table salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb. (450 g)</span> <span itemprop=\"name\">unsalted butter</span></span></td><td align=\"center\" colspan=\"3\">cut into 16 to 20 pieces</td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "On a recent trip to New Zealand, Tina and I noticed that hot cross buns were sold everywhere - even two months prior to Good Friday (the traditional time for eating hot cross buns). A couple weeks ago, a British friend at church mentioned baking hot cross buns, and I asked her for her recipe. She used Delia Smith's recipe that can be found atDelia Online. With Good Friday approaching, I thought I'd try my hand at Delia's hot cross buns. I started by gathering all my supplies according to the recipe: 50 mL warmed milk and 150 mL warmed water, 50 g sugar, 50 g melted butter, 450 g all-purpose flour, 1 teaspoon table salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1 large egg (beaten), 75 g dried currants, 50 g candied citron peel, and 1 tablespoon instant yeast (about two envelopes). I mixed the dry ingredients together (flour, sugar, salt, spices, currants, peel, and instant yeast) until everything was evenly distributed. As per Delia's instructions, I made a well in the dry ingredients and poured in all the wet. (I've often been suspicious of the \"well\" - as soon as you start to mix, everything gets wet, so why bother with the well?)I mixed it into a dough with a wooden spoon. Then I kneaded it with my hands until smooth and elastic. I put it back into a large bowl and covered with plastic to rise. While the dough was rising I fashioned the (optional) material for the cross. Delia's website simply says, \"If you want to make more distinctive crosses, use a flour-and-water paste made with 4 oz (110 g) plain flour and approximately 3 tablespoons water. Roll out thinly and divide into small strips, dampening them to seal. \" So, I measured out 110 g all-purpose flour and 3 Tbs. water. I mixed the flour and water together and worked it until the water was evenly distributed and dough that I could roll out was formed. I rolled out the dough to a 1/8-in. thickness. I trimmed off the edges to form a rectangle of dough. Using a sharp knife, I cut the dough into thin strips. These strips will be used in pairs to form a cross on top of the bun. In the United States, a milk and sugar frosting is often used instead - but I wanted to stick with a more British recipe. I covered the strips with a piece of plastic wrap to keep them from drying out. After an hour, the dough for the hot cross buns had doubled in volume - a good sign. I kneaded the dough to deflate it and then cut it into twelve pieces. I the rolled the pieces into balls and evenly spaced them on a half sheet pan. I cut crosses into the top of each bun and covered them with plastic wrap to allow them to rise again. I started preheating the oven to 425°F (220°C). After about thirty minutes, they had risen again. I then laid the strips over the deep furrows in the buns and trimmed the ends with shears. At this point, I started wondering about the recipe a little. These strips of flour and water didn't seem too appetizing. Maybe if they contained butter or shortening like pastry dough. . . but in their current state, wouldn't it bake up dense and hard? Also, the picture on Delia's website showed a nice dark brown bun with a golden cross on top. How was it possible to produce that brown without glazing the buns with milk, egg wash, or a sugar glaze? I plunged along - following the recipe. No glaze, no wash, just slipped it into the oven. Fifteen minutes later, I pulled them out of the oven and got this. The crosses were as hard as twigs and the color of the buns was, as I expected, not at all similar to the picture on the website. I decided to pull off the crosses (they are optional after all) so Tina wouldn't break a tooth while tasting the buns. I then dissolved 2 tablespoons (25 g) sugar into 2 tablespoons (30 mL) hot water to form a sticky, simple syrup glaze. The final buns were a bit (actually, quite) dense, slightly sweet, and quite flavorful. Not quite what I expected (and, I'm pretty sure, not the texture of what a hot cross bun ought to have), but not bad. I'll probably have to try again, but at least these are tasty enough for me not to have to worry about them not being all eaten up.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"10\">Preheat oven to 425°F (220°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3-1/4 cup (450 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td><td class=\"vertical\" rowspan=\"10\">mix</td><td class=\"vertical\" rowspan=\"14\">mix</td><td class=\"vertical\" rowspan=\"14\">knead into smooth surfaced dough</td><td class=\"vertical\" rowspan=\"14\">cover and let rise until doubled (1 hr.)</td><td class=\"vertical\" rowspan=\"14\">split and roll into twelve balls</td><td class=\"vertical\" rowspan=\"14\">cut crosses into each ball</td><td class=\"vertical\" rowspan=\"14\">cover and let rise 30 min.</td><td class=\"vertical\" rowspan=\"14\">bake 425°F (220°C) 15 min.</td><td class=\"vertical\" rowspan=\"16\">brush on glaze</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup (50 g)</span> <span itemprop=\"name\">granulated sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (18 g)</span> <span itemprop=\"name\">table salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp. (0.6 g)</span> <span itemprop=\"name\">ground cinnamon</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp. (0.5 g)</span> <span itemprop=\"name\">ground allspice</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp. (0.5 g)</span> <span itemprop=\"name\">ground cloves</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp. (0.6 g)</span> <span itemprop=\"name\">ground nutmeg</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (75 g)</span> <span itemprop=\"name\">dried currants</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup (50 g)</span> <span itemprop=\"name\">chopped candied citrus peel</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. or approx. 2 packets (12 g)</span> <span itemprop=\"name\">instant yeast</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-2/3 fl. oz. (50 mL)</span> <span itemprop=\"name\">whole milk</span></span></td><td>warm</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">5 fl. oz. (150 mL)</span> <span itemprop=\"name\">water</span></span></td><td>warm</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large (50 g)</span> <span itemprop=\"name\">egg</span></span></td><td>beat</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 oz. (50 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs. (25 g)</span> <span itemprop=\"name\">sugar</span></span></td><td class=\"vertical\" colspan=\"8\" rowspan=\"2\">dissolve and heat</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs. (30 mL)</span> <span itemprop=\"name\">water</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "My favorite way of preparing eggs is to fry them over medium. But sometimes, I like to switch it up a bit and boiling them in their shell until soft is my favorite way to do that. It's faster than boiling them hard, and (since I don't much like solid yolks) it's tastier. Here's how I do it. This recipe assumes the eggs have been refrigerated and have just been removed from the refrigerator before beginning. Boiling eggs in the shell pretty much starts the same way - by bringing water to a boil. The amount of water is variable depending on the size of pot and the number of eggs being boiled. An easy way to determine how much water is needed is by placing the eggs into the pot selected and pouring water in until there is at least 1 inch (more than 2 cm) of water covering the eggs. You really need only about 1/2-in. (more than a cm) of water above the eggs for this to work well, but I find that some amount of water will escape as vapor while it is boiling and waiting for eggs to be deposited. Depending on how often you check on the pot, water loss can be substantial, so try to make sure you have at least an inch of water over the eggs before you start. Remove the eggs from the water and place the pot (with its lid on) onto the burner on medium-high to bring to a boil. The water is ready once it reaches a rolling boil (large bubbles rising cause the surface of the water to tumble and roll). In the original article I wrote, the eggs were placed into the water and boiled for 5 minutes before being shocked in ice water. After more testing with another couple dozen eggs, I'm now advocating the following method:Once the water is boiling, place refrigerated large eggs into the boiling water, cover, and remove the pot from the heat. Allow the eggs to steep in the nearly boiling water for seven minutes. As soon as seven minutes are up, remove the eggs and place into an ice water bath. This will chill the exterior of the egg serving two purposes. When rapidly cooked, eggs, like most dense foods, do not heat evenly. The outside portions of the egg (the egg whites) are much hotter than the interior (the egg yolk). By shocking the shell with ice water, we lower the temperature of the egg whites to a temperature below that of the egg yolk and this causes the egg yolk to stop cooking. Otherwise, the yolk would continue to draw heat from the whites and raise its temperature while the egg white temperature lowered resulting in overcooked egg yolks. The other reason for shocking the eggs is that it causes a little bit of shrinkage in the egg, hopefully making it easier to peel. After about 1 minute, peel the eggs. I find it easiest to do this by tapping the egg lightly (just enough to crack the shell) all over starting with the fat end (I start here because there's an air pocket and I feel more comfortable using a little more force to break the shell without damaging the egg). I then run a thin stream of cold water to help pull away the shell and membrane as I carefully peel the egg. Be careful, it's not as hardy as a hard boiled egg due to the liquid core. If the soft boiled eggs are too cold after you're done peeling them, you can submerge then into the cooking liquid (which should be just around simmering at this point in time) to reheat. About two to three minutes will bring it back up to temperature. Served with a light sprinkling of kosher salt, a soft boiled egg makes a great addition to breakfast or a pleasant surprise accompanying your dinner entree. ?}?>If this is your first time using this recipe, I suggest cooking one or two eggs with this method first. Breaking into the egg, you should find the whites almost fully cooked (solid) with the yellow yolk thickened and viscous. Note: For individuals with a poor immune system, the young, or the elderly, it is not advisable to consume soft boiled eggs or undercooked yolks.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">whole</span> <span itemprop=\"name\">large eggs</span></span></td><td>steep in covered pot of just boiled water for 7 minutes</td><td>shock in ice water</td><td>peel</td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "I make a great buttermilk pancake, but I don't usually keep buttermilk in stock. That means an extra trip to the store Saturday morning if I feel like making pancakes. So, this Saturday, I decided to test theThe New Joy of Cooking's Basic Pancakes recipe which uses ingredients every kitchen should always have in stock. I used (from the top, clockwise) 1-1/2 cups all purpose flour, 3 tablespoons sugar, 1-1/2 teaspoons baking powder, 1/2 teaspoon salt, 1-1/2 cup milk, 3 tablespoons unsalted butter (melted), 2 large eggs, and 1/2 teaspoon vanilla extract. I combined the dry ingredients (flour, sugar, baking powder, and salt) into a large bowl and whisked a little. Now, I whisked the wet ingredients (milk, butter, eggs, and vanilla) together. I then poured the wet ingredients onto the dry and whisk, but not too long. Just enough to combine thoroughly. If there are some lumps left, it's okay. When the batter cooks it'll smooth out and you won't taste it. Joy of Cooking now says to fold in any additions now. I added some frozen blueberries that I thawed quickly in a some warm water and drained. This is where the recipe makes a fatal mistake. More on that later. I then quickly prepare my two burner griddle. You can use an electric griddle as well. In both cases, the surface should be smooth and non-stick. Turning both burners on, I heated the griddle until a few drops of water tossed onto the surface ran around franticly. (If the water jumps off the griddle, then turn down the heat. If the water just sits there, increase the heat. ) Now, I melted a pad of butter onto the griddle to lubricate it. Using a paper towel, I rubbed the butter around until it evenly coated the pan and I couldn't see any butter. You don't want too much fat on the griddle or you'll be frying the pancakes. I scooped 1/3 cups of batter onto the griddle to make a pancake. This is when I discovered that the blueberries impeded the flow of the batter. Usually, when I make my buttermilk pancakes, I pour the batter out steadily onto one spot and it forms a near perfect circle. I then sprinkle my filling on top of the batter on the griddle. Now I know why. First, the batter doesn't flow evenly and forms alien shapes on the griddle because of the blueberries. Second, the blueberries are unevenly distributed and some pancakes have some and some have a lot. Don't make this mistake - put the fillings in after the batter hits the griddle, not in the batter. You might notice in this picture there's a big lump in the batter of the second pancake. Don't worry about that, it evens out and can't be tasted. The pancake will be tough if we over mix. I cooked the first side until bubbles covered the pancake surface and begin to pop. I then flipped the pancake over. Once the second side has lightly browned (about half the time it took to cook the first side), I removed and served. If you need to make a lot of pancakes, you can stack them on a plate in a 200°F oven. On Good Eats, Alton Brown recommends placing paper towels between each layer of pancake, but I find that it works for me to stack without the paper towel waste. Usually, Tina and I can't eat too many pancakes at a time, but I still make a full batch. Extra pancakes can then be frozen. A quick trip to the toaster or toaster oven will produce homemade pancakes much better than the supermarket frozen kind. This picture is of a buttermilk pancake that came out very circular because the filling was added after the batter was poured on the griddle. The results of the tasting proved that these pancakes were quite good - on par with the buttermilk pancakes. A little fruit topping or maple syrup and they resulted in a delicious breakfast. So, I've decided to promote this recipe from a Test Recipe to one for the Recipe File.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cups (190 g)</span> <span itemprop=\"name\">all purpose flour</span></span></td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"8\">whisk briefly</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs. (38 g)</span> <span itemprop=\"name\">sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 tsp. (7 g)</span> <span itemprop=\"name\">baking powder</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp. (3 g)</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs. (45 g)</span> <span itemprop=\"name\">melted, unsalted butter</span></span></td><td class=\"vertical\" rowspan=\"4\">whisk</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cup (355 mL)</span> <span itemprop=\"name\">milk</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large</span> <span itemprop=\"name\">eggs</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp. (2.5 mL)</span> <span itemprop=\"name\">vanilla extract</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "I like my biscuits complex in flavor, fluffy in texture, and to separate into layers. That's what I set out to accomplish when I put together this recipe and I think I've done a pretty good job on each of those points. The key to these biscuits is the use of lard. I use leaf lard rendered from the kidney fat of pasture raised Berkshire pigs. The lard is unhydrogenated and has no additives and features a clean, almost sweet, taste. Frying with this lard and making pastries with it adds a delicate, pleasant flavor that the supermarket lard (in my area the only brands available are Armour and Farmer John which are both partially hydrogenated and taste very \"porky\") just cannot match. If high quality lard isn't available in your area, I recommend substituting the lard in this recipe with butter. The biscuits will be a little chewier, but the butter flavor will be more pronounced (but will lack the subtle flavors that lard contributes). I'm not a fan of using vegetable shortening even though the texture will be better than using all-butter, because it contributes no flavor. The ingredients are simple: 2 cups (280 g) all-purpose flour, 1 cup (235 mL) buttermilk, 2 ounces (55 g) leaf lard, 2 tablespoons (28 g) unsalted butter, 1/2 teaspoon (3 g) table salt, 4 teaspoons (18 g) baking powder, and 1/2 teaspoon (2. 3 g) baking soda. If you don't have any buttermilk, you can just substitute 1 cup (235 mL) milk for it. Or 1 tablespoon (15 mL) lemon juice with enough milk to make one cup (235 mL) which has been allowed to sit for ten minutes. 1/2 cup (120 mL) plain yogurt and 1/2 cup milk also works well as does 1/2 cup yogurt. When I don't have buttermilk, I just use milk but if any of these other ingredients are available, they're just as good (some prefer yogurt over buttermilk - but if I did that, I'd have to change the name of the recipe). In a mixing bowl, mix the flour, baking powder, baking soda, and salt together until well combined. Add the butter and lard to the flour and cut it in until only pea-sized or smaller clumps are visible. I accomplish this by tossing the flour around the fats until they are fully coated. Then I start to cut and press them using a spoon or knife. While cutting, I stir to keep the pieces coated with flour. Here's what it looks like when the fats have been cut to the proper size. Pour the milk into the flour mixture. Stir with a spoon just until all the flour is wet and it starts to clump together. Prepare a surface for rolling out the dough. I prefer a silicone baking mat that has been dusted with flour. This is also a good time to preheat the oven to 450°F (230°C). Roll the dough from the mixing bowl onto the floured surface. Dust your hands with flour and sprinkle flour on the exposed surface of the dough (which will be quite tacky at this point). Covering the hands with flour and dusting the dough will make it easier to work with. Don't be afraid to continue adding flour to the surface of the dough if it gets tacky to the touch. Without overworking the dough, form/roll it into a ball. Roll it over and flour the bottom if it is tacky. Use a rolling pin to roll out the dough into a large rectangular shape. Lightly dust the surface with flour. Fold the dough in thirds over itself and lightly dust. (This is like folding a letter twice to fit into a letter sized envelope; some people refer to this as a business envelope fold. )Fold the dough in thirds in the other direction (perpendicular to the direction of the previous folds). Press and shape the dough into a rectangle about 1 inch (25 mm) think. Using biscuit cutters, cut rounds out of the dough. Make sure each round has a circumference that is cut dough (that is, we want to make sure the cutter actually presses through the dough on all sides; an uncut edge won't rise as well as a cut edge, so we want to make sure the whole circlue is cut). Pressing straight down with the biscuit cutter helps make clean cuts which allow for even rising. If you twist/rotate the cutter while pressing down, that can cause the edge of the biscuit dough to \"pinch\" on itself which inhibits rising on the edges (and thus less overall rise). If you don't have biscuit cutters, cut the dough into squares with a sharp knife after trimming the edges off (the edges won't rise easily). As you cut biscuits, place them directly on a baking sheet pan. Place them close together, either just touching or about to touch. If they touch, it will help them rise but you'll need to pull them apart after they've been baked. Scraps left over from the cuts can be pressed together and rerolled to make more biscuits, but these biscuits will be denser than the first group. Continue to line you baking pan until you've used all the dough. With my large biscuit cutters and this recipe, I make eight biscuits. Bake at 450°F (230°C) until risen and golden brown - about 15 minutes. Remove the biscuits from the baking pan and place on a wire rack to cool. This prevents the bottoms from getting soggy as they cool. (In a pan, moisture from the steam begins to condense. On wire rack, the moisture from the steam can freely escape from the bottom of the biscuit into the air. )Serve while warm or at room temperature.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"11\">Preheat oven to 450°F (230°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups (280 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"6\">cut in until pea sized</td><td class=\"vertical\" rowspan=\"7\">mix</td><td class=\"vertical\" rowspan=\"7\">dust with flour and roll into ball</td><td class=\"vertical\" rowspan=\"7\">roll into large rectangle, dust, and envelope fold</td><td class=\"vertical\" rowspan=\"7\">envelope fold other direction</td><td class=\"vertical\" rowspan=\"7\">press into 1-in thick block</td><td class=\"vertical\" rowspan=\"7\">cut and arrange on baking sheet pan</td><td class=\"vertical\" rowspan=\"7\">bake 450°F (230°C) 15 min.</td><td class=\"vertical\" rowspan=\"7\">cool on wire rack</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 tsp (18 g)</span> <span itemprop=\"name\">baking powder</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp (2.3 g)</span> <span itemprop=\"name\">baking soda</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp (3 g)</span> <span itemprop=\"name\">table salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs (28 g)</span> <span itemprop=\"name\">unsalted butter</span></span></td><td class=\"righthide\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 oz (55 g)</span> <span itemprop=\"name\">leaf lard</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">buttermilk</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "This recipe for pan seared lamb chops gets its flavor and aroma from the use of orange juice, pineapple juice, and rosemary in its marinade. The lamb chops used in this recipe can be either shoulder chops or loin chops. The pictures show two shoulder chops being prepared. The ingredients for the marinade are the same as for the sauce so gather together: 1 cup orange juice mixed with 1 cup pineapple juice, 4 stems of fresh rosemary, 2 cloves chopped garlic, 1 medium onion (finely chopped), 1/2 teaspoon table salt, 1 teaspoon ground black pepper, and 1 teaspoon dried thyme. Mix everything except the rosemary together. Reserve about 3/4 cup of the resulting mixture for creating the sauce later. Pour the unreserved mixture into a large resealable plastic bag and position two to four lamb chops into the marinade. Sandwich the fresh rosemary between the chops and reseal the bag (working as much air out as possible). Place the bag on a plate into the refrigerator to marinade for at least one hour and no more than four. The pineapple juice contains enzymes that will tenderize the lamb by breaking down the protein structures. Marinating too long may result in an undesirable mushy texture. After marinating, remove the lamb from the bag and pat dry with a kitchen towel or paper towels. You can leave any herbs or onions left sticking to the surface of the chop for caramelization and inclusion in the sauce. Heat a large pan with one to two tablespoons of high quality extra virgin olive oil (the type that doesn't smoke at low temperatures). The amount of oil will be dictated by the dimensions of your pan. You want just enough oil to evenly coat the pan when the oil is hot. Once the oil is up to temperature (the oil flows freely, the surface of the oil shimmers, and the edges begin to emit slight wisps of smoke), place the lamb chops into the pan without crowding. Leave the chops alone for four minutes. Because we didn't remove the onions on the surface of the lamb chops, the onions become caramelized and provide a distinct oniony sweet fragrance to this dish. Unfortunately, they also prevent the lamb from developing a beautiful sear. I usually, scrape off the excess onions from the second side before flipping the chop over so a sear is formed on that side. The onions that have been scraped off will caramelize while the chop is searing. So, scrape off the top side of the chops and flip them over when the first four minutes have elapsed. After another four minutes, measure the internal temperature of each chop. Remove them if they have hit 140°F (60°C). If your chops are thicker, then simply pour the reserved marinade mixture into the pan and allow the chops to simmer over medium to medium-low heat until they reach 140°F. (Check the temperature every minute to two minutes. ) After the chops have been removed, bring the heat up to medium-high and deglazed the pan with the reserved marinade. Just use a wooden spoon to scrape up any little bits on the pan. They should come off in the boiling liquid. Reduce the sauce until it it thickened. A good way to identify how thick a sauce has become is to run a spoon or spatula through the sauce and see how long the resulting trail is filled back in with the sauce. The sauce is ready when a trail remains for several seconds. Serve with sauce spooned on top of the lamb chop.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">orange juice</span></span></td><td class=\"righthide\" rowspan=\"2\"></td><td class=\"vertical\" rowspan=\"7\">mix</td><td class=\"vertical\" rowspan=\"9\">reserve 3/4 cup marinade<br/>marinade in refrigerator 1-4 hours</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">pineapple juice</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cloves</span> <span itemprop=\"name\">garlic</span></span></td><td>mince</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium (110 g)</span> <span itemprop=\"name\">onion</span></span></td><td>chop</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp. (3 g)</span> <span itemprop=\"name\">table salt</span></span></td><td class=\"righthide\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (2.1 g)</span> <span itemprop=\"name\">ground black pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (1 g)</span> <span itemprop=\"name\">dried thyme</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 to</span> <span itemprop=\"name\">4 lamb chops</span></span></td><td class=\"righthide\" colspan=\"2\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 stems</span> <span itemprop=\"name\">fresh rosemary</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup</span> <span itemprop=\"name\">reserved marinade</span></span></td><td class=\"righthide\" colspan=\"2\"></td><td class=\"vertical\" rowspan=\"3\">simmer<br/>remove chops at 140°F (60°C)</td><td>deglaze pan and reduce</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 to</span> <span itemprop=\"name\">4 marinated lamp chops</span></span></td><td>pat dry</td><td class=\"vertical\" rowspan=\"2\">sear 4 min. per side</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (15 mL)</span> <span itemprop=\"name\">extra virgin olive oil</span></span></td><td>heat</td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "A couple weeks ago, Tina and I had dinner at theE&O Trading Companyin San Jose, CA. We found the restaurant to be a noisy, up-scale, Southeast Asian fusion restaurant that did not serve exceptional food. (Most of the food was high quality and very tasty, but you can get similar meals at a Thai or Malaysian restaurant for a third of the price. ) One dish that did stand out was their Indonesian Corn Fritters which was served with a spicy soy sauce. I decided to make this dish at home for about a dollar. I place a piece of shelf liner under my cutting board to keep it from moving. I prefer this to a wet towel. Cut the kernels off the corn a few rows at a time. We're trying to preserve the kernals, so cut a little deep. Run the back of the knife or your board scraper against the cob to extract the remaining bits of corn. We're looking for about 2-1/2 cup of corn. Canned sweet corn that's been drained will also work fine. We'll also need (from top left, clockwise), two large egg yolks, two large egg whites, 1 tablespoon granulated sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons all purpose flour. Beat the egg whites in a large bowl with a whisk. You can also use your stand mixer or hand mixer with a whisk attachment. I placed the bowl on a piece of shelf liner to keep it from moving. A towel rolled and twisted into a donut also works well. You're done beating the egg whites once you achieve stiff peaks. Just dab your whisk into the whites and lift. If the egg white form points that don't droop down, then you've got stiff peaks. (If they droop then it's called soft peaks. ) Stop whisking now, or you'll dry out the egg whites. Lightly beat the egg yolk and then mix into the corn. Add flour, salt, pepper, and sugar and mix. Fold in the egg whites into the corn mixture. This is what the final mixture looks like. After melting 2 tablespoons of butter in a nonstick skillet (which you'll notice I'm not using in this picture because I didn't have one handy), place tablepoon sized heaps into the hot butter. You can also use oil instead of butter, which I did for half of my fritters because Tina prefers to not have the butter taste with her corn. (I, of course, used light olive oil. )Once they browned, about 2 to 3 minutes, I flipped them over and browned the other side. A larger pan would have helped speed things up, but I still managed to make about sixteen fritters fairly quickly. I fashioned a quick sauce out of Sriracha chili sauce, soy sauce, and sugar. I also made the fritters with varying degrees of brownness and determined that dark or light brown did not have adverse affects on taste.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2-1/2 cup</span> <span itemprop=\"name\">sweet corn kernels</span></span></td><td class=\"vertical\" rowspan=\"2\">mix</td><td class=\"vertical\" rowspan=\"6\">mix</td><td class=\"vertical\" rowspan=\"7\">fold</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large</span> <span itemprop=\"name\">egg yolks</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp.</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/8 tsp.</span> <span itemprop=\"name\">pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">all purpose flour</span></span></td><td colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large</span> <span itemprop=\"name\">egg whites</span></span></td><td colspan=\"2\">beat (stiff peaks)</td></tr><tr></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">butter or oil</span></span></td><td>heat</td><td rowspan=\"2\">fry 2-3 min. per side</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">mixture</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "In this classic Italian appetizer, the salty savoriness of Proscuitto di Parma is the perfect complement to super sweet, ripe melon. Proscuitto e melone can be simply proscuitto served alongside or on top of melon slices or as we present it in this recipe - wrapped around melon balls. Only two ingredients are needed for this recipe. That makes it real easy, but also means that the quality of ingredients is paramount. The proscuitto should be selected based on your personal tastes. My preference is for a salty (but not overwhelmingly so) proscuitto from the shoulder that is not so dry that it crumbles when chewed. I also like the proscuitto to have a bit of chew, but cut so thinly that it almost feels like it should dissolve in my mouth. How do you find the right proscuitto? If your deli counter sells different varieties, ask to taste them. For the melon, honeydew and muskmelon (sold as cantaloupes) are the most common in the U. S. You'll want an extremely ripe melon for this dish. Melons don't get sweeter off the vine (although their aroma may continue to develop), so make sure you select a good one at the market. The skin of the melon should be firm and free of bruising or soft spots. The skin of honeydews will also have changed from greenish to light yellow. The stem end should not be green on any melon, and the end of the melon opposite of the stem should have a nice strong aroma, but not one that smells odd or fermenting (this usually means the melon is overripe). You'll need about 12 ounces of thinly sliced proscuitto for half a medium sized melon. I generally only use half a melon for this recipe and use the other half for eating as is. Wash the melon with soap and water. The external surface of the melon can carry microbes that cause food poisoning, so it's best to wash it before cutting through it (especially since we're eating this raw). A muskmelon (American cantaloupe) has a bumpy netted surface that should be scrubbed. Cut the melon from pole to pole. A safe way to do this is to cut a thin slice off the stem end and stand the melon up on the cut side. Slice the melon in half. Remove the collected juice, seeds and webbing. Cut the melon into bite sized pieces either by slicing into wedges and then into chunks or using a melon baller. Cut the proscuitto slices into strips that are large enough to wrap around the melon pieces or balls. I found that a 1-in. by 4-in. strip was the perfect size for my melon balls. Wrap the proscuitto slice around the melon piece and make sure that the ends of the proscuitto slice overlap a little. Thrust a toothpick through the overlap and out the other side to secure the proscuitto to the melon. Serve immediately or chill thoroughly before serving. Chilled proscuitto e melone is preferred by many because there is not only opposing sweetness and saltiness but also a perceived temperature difference between the ice cold melon and the seemingly warmer proscuitto.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">12 oz. (340 g)</span> <span itemprop=\"name\">Proscuitto di Parma, sliced thinly</span></span></td><td>cut into strips</td><td class=\"vertical\" rowspan=\"2\">wrap &amp; secure with toothpick</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 honeydew,</span> <span itemprop=\"name\">cantaloupe, or muskmelon</span></span></td><td>ball or cut into bite sized pieces</td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "A week and a half ago, I tried out the corn bread recipe from the back of theAlbers Corn Meal box. I remade the recipe recently increasing the sugar from 1/4 cup to 1/2 cup. I also substituted the Albers cornmeal with local organic corn meal. Since I tossed the remaining oil in the bottle of canola oil that I used last time, I also used newly opened canola oil in this recipe. The results were much better, but the corn meal was too coarse for my taste (I keep getting corn bits stuck in my teeth). The flavor was pretty good, not too sweet, but enough sugar for my sweet tooth. Sugar quantity will have to be something adjusted for individual taste. For a photographic guide, please refer to theAlbers Corn Breadarticle.", "role": "user" }, { "content": "<table><tr><td colspan=\"4\" style=\"text-align:center\">Preheat oven to 400°F (200°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (160 g)</span> <span itemprop=\"name\">yellow corn meal</span></span></td><td class=\"vertical\" rowspan=\"5\">combine</td><td class=\"vertical\" rowspan=\"8\">stir</td><td class=\"vertical\" rowspan=\"8\">bake 400°F (200°C) 20 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (125 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (100 g)</span> <span itemprop=\"name\">granulated sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (14 g)</span> <span itemprop=\"name\">baking powder</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (6 g)</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (240 mL)</span> <span itemprop=\"name\">whole milk</span></span></td><td class=\"vertical\" rowspan=\"3\">whisk</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup (80 mL)</span> <span itemprop=\"name\">vegetable oil</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large</span> <span itemprop=\"name\">egg</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Roasted potatoes make a great addition to any dinner. The best roasted potatoes are full of flavor, crispy on the outside, and soft and velvety on the inside. This can be accomplished easily while preparing your main dish. First, I start with two pounds of red potatoes. Cut the potatoes into 3/4\" to 1\" wedges. Toss with 3 Tbs. oil until all pieces are coated. Salt and pepper the potatoes generously. Toss until salt and pepper have evenly disbursed. Place the potatoes in a 9x13 in. baking pan. Arrange the pieces so that the skin side is facing up. This will give us a nice crust on the cut side as it bakes. If desired, sprinkle 1 teaspoon of crushed dried rosemary over the potatoes. Cover the pan with aluminum foil and bake for twenty minutes at 425°F. This will allow the potatoes to bake in their own steam to help the insides fully cook. After twenty minutes, remove the aluminum foil and continue to bake for fifteen more minutes. Using a metal spatula, flip all the potato pieces over so the skin side is now touching the bottom of the pan. Try to keep as much of the crispy crust that has formed on the potato pieces as you flip. Another 15 minutes in the oven and the potatoes should be done. You can keep cooking to achieve the level of color that is desired on the cut side of the potatoes. I usually stop once it reaches a light golden color. For a strong garlic flavor, simply puree 2 cloves of garlic (once garlic has been minced, scrape with a knife to create a fine mush OR use a zester on the garlic cloves) and put it in a medium bowl. Using a metal spatula, scrape the potatoes out of the pan and into the bowl. The hot potatoes will just barely cook the garlic. Toss well. For a milder garlic flavor, cook the garlic in a teaspoon of oil until it softens (just before it begins to brown). Toss the cooked garlic with the potatoes.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 lb.</span> <span itemprop=\"name\">red potatoes, cut into wedges</span></span></td><td class=\"vertical\" rowspan=\"3\">toss</td><td class=\"vertical\" rowspan=\"3\">skin up in pan</td><td class=\"vertical\" rowspan=\"4\">sprinkle</td><td class=\"vertical\" rowspan=\"4\">425°F for 20 min. covered</td><td class=\"vertical\" rowspan=\"4\">425°F for 15 min. uncovered</td><td class=\"vertical\" rowspan=\"4\">flip to skin down in pan</td><td class=\"vertical\" rowspan=\"4\">425°F for 15 min. uncovered</td><td class=\"vertical\" rowspan=\"5\">toss</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs.</span> <span itemprop=\"name\">oil</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">salt</span> <span itemprop=\"name\">&amp; pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">crushed dried rosemary</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cloves</span> <span itemprop=\"name\">garlic, pureed</span></span></td><td>cook (optional)</td><td class=\"righthide\" colspan=\"6\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Pralines are nuts in candy form and this recipe makes crunchy toasted honey pralines that are excellent for topping desserts or blending into ice cream. This recipe only takes a few minutes to make and can be easily modified to use your favorite nuts. I adapted this recipe fromJeni's Splendid Ice Creams at Home. I found her recipe resulted in pralines that were more like candy with nuts than candied nuts, so I increased the quantity of chopped nuts to 1-1/2 cup (from 1 cup). If you'd like more candy than nuts, then just reduce the nuts to 1 cup. Preheat oven to 350°F (175°C) and set a rack in the middle position. The ingredients you'll need are 2 tablespoons (42 g) honey, 2 tablespoons (28 g) light brown sugar, 1-1/2 cups (170 g) chopped pecans, 1 tablespoon (14 g) melted butter, and 1/4 teaspoon (1. 5 g) table salt (not shown in photograph). Combine all the ingredients in a bowl. When I make this at home, I don't bother measuring all the ingredients into separate bowls (as I've done here for the step-by-step photographs). It's faster to just weigh all the ingredients than to attempt to measure with dry and fluid measuring cups. I just put a bowl on a scale and measure out pecans and butter directly into it. If the butter needs to be melted, I microwave the pecans with butter for a few seconds until the pecans warm up and melt the butter after stirring. Then I put the bowl back on the scale and add the sugar, honey, and salt according to the reading on the scale. (I actually measure the salt separately since my main kitchen scale only has 1 g precision. Using a 1/4 teaspoon is faster than pulling out the precision scale. )Stir the ingredients until well coated. Place a sheet of parchment paper on a half sheet pan. (Aluminum foil also works, but don't use wax paper - the wax will melt and become part of the pralines. The result will still be edible, but not desirable. ) Scoop the sugar, honey, and nuts mixture onto the parchment paper and spread out into a single layer. Place the sheet pan into the preheated oven and let it bake for 8 minutes. After the eight minutes have elapsed, remove the sheet pan. The sugar and honey mixture should be melted and bubbling forming a giant puddle of hot, sticky pecan and caramel. Using a heat resistant spatula, stir the candied nuts to evenly coat the nuts in the hot sugar syrup and spread it out again. Put the pan back in the oven for three more minutes, then stir it again. Place the pan back in the oven. After another three minutes, remove the pan. The pralines will have taken on a darker, richer color and will smell of candy and toasted nuts. Using your heat resistant spatula, spread the nuts out as much as possible and allow it to cool completely. Once the pralines are cooled, pull the parchment paper together to form the pralines into a mound and to break up the larger chunks. Then break the individual pieces of pralines into smaller pieces. You can use a tool for this like a spoon or knife, but I find it easiest (and cleanest) to just use my hands. Pralines are best eaten immediately or blended into just made ice cream, but can be kept without much deterioration by freezing them in an airtight container. Leaving them out will allow the sugar mixture to absorb water and become soft and sticky again.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"12\">Preheat oven to 350°F (175°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cups or 6 oz (170 g)</span> <span itemprop=\"name\">chopped pecans</span></span></td><td class=\"righthide\" rowspan=\"3\"></td><td class=\"vertical\" rowspan=\"5\">mix until well coated</td><td class=\"vertical\" rowspan=\"5\">spread on parchment paper lined sheet pan</td><td class=\"vertical\" rowspan=\"5\">bake 350°F (175°C) 8 min</td><td class=\"vertical\" rowspan=\"5\">stir and spread</td><td class=\"vertical\" rowspan=\"5\">bake 350°F (175°C) 3 min</td><td class=\"vertical\" rowspan=\"5\">stir and spread</td><td class=\"vertical\" rowspan=\"5\">bake 350°F (175°C) 3 min</td><td class=\"vertical\" rowspan=\"5\">spread out</td><td class=\"vertical\" rowspan=\"5\">cool fully</td><td class=\"vertical\" rowspan=\"5\">break into small pieces</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs. (28 g)</span> <span itemprop=\"name\">light brown sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs. (42 g)</span> <span itemprop=\"name\">honey</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (14 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp. (1.5 g)</span> <span itemprop=\"name\">table salt</span></span></td><td class=\"righthide\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Ordering New England Style Clam Chowder at a restaurant is an irresistible temptation for me. I always have to try it because everyone makes it a little different. My most common complaint is the lack of clams in many restaurant clam chowders, so I prepare my own whenever I have some extra cream on hand. My recipe balances the generous portion of clams with a satisfying amount of potatoes and clam juice to provide a briny flavor to this cream-based chowder. Steamed fresh clams can replace the canned clams if you have time or want to bring this recipe to the next level. There are countless varieties of clam chowder - the most popular of which are calledNew England StyleandManhattan Style. The label New England Style has come to mean that the chowder has a cream or dairy base while Manhattan Style refers to a tomato base. A brief Google search reveals that the termsMaine style(heavy cream),Rhode Island style(light cream / soupy),Oregon style(extremely thick),Yorktown style(containing beer or ale), andSouthern style(more vegetables and spices with some Worcestershire sauce) are also used - but I have yet to see them served in a restaurant. Of course, some restaurants' New England Style clam chowders seem to fit the description of Oregon or Rhode Island style. Classic New England Style Clam Chowder begins with salt pork, but since I live in California, I've started with the West Coast classic: bacon (this time in the form of bacon grease). But first, let's take a look at what other ingredients we'll need. Begin with one pound of diced russet potatoes (about one large potato) and 1/2 cup onion (about 1/2 medium onion). You'll also need a tablespoon of all-purpose flour and two tablespoons of bacon grease. Drain the clams from two 10-ounce cans of clams (preferably canned in water, salt water, or broth - not oil). After draining, both cans should yield about a total of 10 ounces of clam meat. Also, prepare 8 ounces of clam juice. The flavor is better if you usebottled clam juiceinstead of the liquid the clams are packaged in, but if clam juice is unavailable, reserve 8 ounces of the liquid from the cans. Heat two tablespoons of bacon grease and saute the onions in the hot grease until translucent, but not browned. Bacon grease can be collected and stored after you cook bacon. If you don't have any bacon grease in your refrigerator, go ahead and cook about four slices of bacon in the pan and remove the bacon and any excess bacon grease (remember to store it for future use) before sauteing the onions. Add the diced potatoes and saute until all the potato has been coated by the fat. Throw in the tablespoon of flour and saute until the potatoes and onions have been coated. Pour in the cup of clam juice and bring to a boil while stirring. Once the mixture comes to a boil, reduce the heat so it just simmers with the lid on. Cook with the lid on for 20 minutes or until the potatoes are tender. Prepare a mixture of one cup whole milk and one cup heavy cream. Half-and-half will also work as long as it's on the creamier side - if not, augmentation with some heavy cream may be necessary. The amount of fat is important for the texture of the chowder. Using only milk will result in a slightly thickened (due to the potato starch) watery consistency. Using only heavy cream will result in a really smooth, but much too rich chowder. The milk and cream mixture results in a cream fat concentration around 20%, producing what I think is the perfect consistency when served hot or warm. Using combinations of milk and cream to achieve this fat ratio helps us get to our desired consistency target. For example, some light whipping cream (about 18-30% fat content) has a fat content as low as 18%, so using straight light whipping cream of this type will provide us the desired amount of fat. Once the potato, onion, and clam juice mixture has simmered for 20 minutes, stir to redistribute the solids. Add the drained clams, milk, and cream. Stir and heat through until hot, but not boiling. (Boiling may cause some of the milks solids to clump - but with 20% fat concentration this is less of a problem than if we were using straight milk. At around 30% or more fat, there is enough fat to prevent the clumping of the milk solids even while boiling. ) While heating, this is right time to season with salt and pepper. Add salt a pinch at a time, stir, and taste. Repeat until you get the desired saltiness. It is important not to forget to add the salt and pepper - even though we have a lot of flavors in the chowder at this point, they will be muted without adding enough salt. Serve while hot. I like garnishing with a bit of fresh chopped parsley and some bacon pieces.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">bacon grease</span></span></td><td class=\"vertical\" rowspan=\"2\">saute 1 min.</td><td class=\"vertical\" rowspan=\"3\">saute 1 min.</td><td class=\"vertical\" rowspan=\"4\">stir in</td><td class=\"vertical\" rowspan=\"5\">simmer covered 20 min.</td><td class=\"vertical\" rowspan=\"8\">heat through without boiling</td><td class=\"vertical\" rowspan=\"9\">season to taste</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (80 g)</span> <span itemprop=\"name\">chopped onion</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb. (450 g)</span> <span itemprop=\"name\">russet potatoes</span></span></td><td>peel and dice</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (8 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">clam juice</span></span></td><td class=\"righthide\" colspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">whole milk</span></span></td><td class=\"righthide\" colspan=\"4\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">heavy cream</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 10-oz. (283 g)</span> <span itemprop=\"name\">cans whole clams</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Salt</span> <span itemprop=\"name\">and pepper</span></span></td><td class=\"righthide\" colspan=\"5\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Egg nog is a classic, rich beverage served at Christmastime. There are many variations out there that range from alcohol-free to practically hard liquor with some creamy flavoring, but most egg nogs have one thing in common: raw eggs. Even if you closely examine the eggs for cracks and wash them before cracking them open, consuming raw eggs presents a slight health risk - a risk magnified if you or your guests have weakened immune systems or are pregnant. Here's a recipe that cooks the eggs first to help reduce the risk even further. Start by assembling six large eggs, 1/4 cup sugar, 1 quart whole milk, 1 teaspoon vanilla extract, and 1/8 teaspoon fresh ground nutmeg. Even though we will be cooking the eggs, we won't be holding the eggs at a high temperature for very long. Be sure to check you eggs for any cracks or blemishes and wash them before cracking them. In fact, you should do this for any egg you plan on eating and throw away any eggs that seem questionable to you. Crack the eggs into a medium saucepan. Beat with the sugar until the color of the egg lightens. Add about two cups of milk and cook over low heat while stirring constantly. When the mixture (which is really just a simple custard) starts to thicken up a bit and is able to coat the back of a spoon, remove from the heat. Allow the mixture to sit for about 5 minutes. The mixture should be around 160°F and the resting period will help give time to kill off a lot of the unwanted bacteria (but not all because of the relatively low heat and short waiting time). Five minutes isn't long enough for the temperature to drop low enough for the bacteria to find the conditions favorable for reproduction. Add the remaining milk to the mixture and stir in the vanilla extract and nutmeg. Chill in the refrigerator for at least four hours. Serve cold within 24 hours.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 large</span> <span itemprop=\"name\">eggs</span></span></td><td>wash</td><td rowspan=\"2\">beat</td><td class=\"vertical\" rowspan=\"3\">cook over low heat while stirring until 160°F</td><td class=\"vertical\" rowspan=\"3\">rest 5 min.</td><td class=\"vertical\" rowspan=\"6\">stir</td><td class=\"vertical\" rowspan=\"6\">chill at least 4 hours</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup</span> <span itemprop=\"name\">sugar</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups</span> <span itemprop=\"name\">whole milk</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups</span> <span itemprop=\"name\">whole milk</span></span></td><td class=\"righthide\" colspan=\"4\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp.</span> <span itemprop=\"name\">vanilla extract</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/8 tsp.</span> <span itemprop=\"name\">fresh ground nutmeg</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "One of the recipes that I keep getting asked for is a Cream of Mushroom Soup that doesn't come out of a can. I worked on this one for a couple of weeks, trying various recipes, until I created this recipe that not only has the taste and consistency of the soup everyone (who's had Campbell's soup) is familiar with, but also a wonderful freshness and flavor that can only belong to a homemade soup. Start by assembling the ingredients needed for the basic soup. You'll need about 1/3 cup (70 g) flour, 4 ounces (110 g) butter, 1 cup (235 mL) chicken broth orstock, 4 ounces (110 g) diced onions (about 1/2 large yellow onion), 2 oz. (55 g) celery, 2 oz. (55 g) leeks, 7 cups (1. 65 L) whole milk (not pictured). You'll also need to have 12 to 16 ounces (340 to 450 g) button mushrooms, 1/4 teaspoon (0. 4 g) dried, ground tarragon, 1/2 cup (120 mL) heavy cream, lemon juice, salt, and pepper for finishing the recipe. Start by washing the leeks. Often, mud and dirt will get trapped in the layers of the leek, so special care should be taken to wash them thoroughly. The easiest way to do this is simply to break the leeks apart under running water and use your fingers to help wash the dirt away. The celery should also be rinsed and deveined. Chop off the green tops, leaving the base of the leeks to make a total of about 2 ounces. Dice the leeks, celery, and onion. This combination of vegetables is often called a white mirepoix (while a \"normal\" mirepoix substituting carrots for the leeks). Melt the butter in a 3-1/2 quart or larger pot over low heat. Add the onions, celery, and leeks to the melted butter and turn the heat up to medium-low. Stir the white mirepoix as it sweats until the onions are translucent, about 6 minutes. Add the flour to the mixture and continue to stir and cook over medium-low heat. Cook for about twelve minutes. The flour mixture should have taken on a slightly yellowed appearance at this point. While stirring, slowly pour the chicken broth into the pot. After all the broth has been incorporated into the flour mixture, keep stirring until there are no more lumps. Now, slowly add milk to the pot. To keep from forming lumps, you'll want to pour a little milk at a time. Slowly pour about 1/2 cup milk into the pot and stir until it's been fully integrated into the flour. Repeat with 1/2 cup milk at a time until four cups of milk have been stirred in. At that point, it should be fine to pour in the last three cups of milk without lumps forming. Bring the soup to a full boil, then simmer for 45 minutes (until smooth and thickened). In the meantime, prepare the ingredients for the final part of the recipe: 12 to 16 ounces (340 to 450 g) button mushrooms, 1/4 teaspoon (0. 4 g) dried, ground tarragon, and 1/2 cup (120 mL) heavy cream. Lemon juice, salt, and pepper will be used for seasoning as well. Wash the mushrooms. Cut all the mushrooms into a fine dice. It's important to get the mushrooms cubes to be as uniform as possible so they will cook evenly. It also makes the final soup more attractive. Set the mushrooms aside as the soup simmers. Once the soup has simmered for 45 minutes, it can be chilled and refrigerated to finish the soup at a later time (up to three days). When it is time to finish the recipe, just reheat the soup until simmering temperature and continue the recipe from here. Add the 1/4 teaspoon tarragon to the soup and stir in. Add all the diced mushrooms to the soup and stir until evenly mixed. Simmer for 10 minutes. Turn off the heat and stir in 1/2 cup heavy cream. Add lemon juice, salt, and pepper to taste. For my ingredients, I found that 1 teaspoon lemon juice, 1 teaspoon table salt, and 1/2 teaspoon fresh ground pepper was just right. Cream of Mushroom Soup(makes about 3 quarts, approx.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 ounces (110 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td><td class=\"vertical\" rowspan=\"4\">sweat 6 min.</td><td class=\"vertical\" rowspan=\"5\">stir in and cook 12 min.</td><td class=\"vertical\" rowspan=\"6\">gradually stir in</td><td class=\"vertical\" rowspan=\"7\">stir in 1/2 cup at a time until 4 cups</td><td class=\"vertical\" rowspan=\"7\">stir in rest of milk</td><td class=\"vertical\" rowspan=\"7\">bring to boil</td><td class=\"vertical\" rowspan=\"7\">simmer 45 min.</td><td class=\"vertical\" rowspan=\"9\">fold in, simmer 10 min.</td><td class=\"vertical\" rowspan=\"10\">stir in, remove from heat</td><td class=\"vertical\" rowspan=\"13\">season to taste</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 ounces (110 g)</span> <span itemprop=\"name\">diced onions</span></span></td><td class=\"vertical\" rowspan=\"3\">wash and dice</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 oz. (55 g)</span> <span itemprop=\"name\">celery</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 oz. (55 g)</span> <span itemprop=\"name\">leeks</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup (70 g)</span> <span itemprop=\"name\">flour</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">chicken broth or stock</span></span></td><td class=\"righthide\" colspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">7 cups (1.65 L)</span> <span itemprop=\"name\">whole milk</span></span></td><td class=\"righthide\" colspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">12 to 16 ounces (340 to 450 g)</span> <span itemprop=\"name\">button mushrooms</span></span></td><td>dice</td><td class=\"righthide\" colspan=\"7\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 teaspoon (0.4 g)</span> <span itemprop=\"name\">dried, ground tarragon</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (120 mL)</span> <span itemprop=\"name\">heavy cream</span></span></td><td class=\"righthide\" colspan=\"9\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">lemon</span> <span itemprop=\"name\">juice</span></span></td><td class=\"righthide\" colspan=\"10\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">pepper</span></span></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Chinese-style almond cookies have been sold in the Chinatown of Los Angeles for over fifty years. When I found this copy cat recipe by Todd Wilbur, I knew I had to give it a try. One of the ingredients in Todd Wilbur's recipe is lard. From experience, I knew theArmour brand lardjust wouldn't do. (In the past, when I used Armour lard in sweet pastries, it seemed to produce weird off flavors. ) After asking every one of my local supermarkets and boutique grocers for high quality leaf lard, I realized that I was not going to be able to find it. So, I tried the recipe with butter and withSpectrum Organic All Vegetable Shortening(which is made with mechanically pressed organic palm fruit oil that hasn't been additionally processed in any way). Both recipes were delicious - as expected, the shortening almond cookies had a lighter, crispier texture, but not quite as much fullness of flavor. Many tasters did comment that the shortening made almond cookies had a stronger almond flavor and may have tasted a little sweeter. In the end, the recipe I recommend is has a mix of both butter and shortening. If you do choose to use shortening, I recommend avoiding any that contains partially hydrogenated vegetable oils. For the all butter recipe, I assembled all the ingredients: 3 cups (375 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup (60 g) almonds), 1 cup (200 g) sugar, 1 large egg, 12 ounces butter, 1 ounce water, 1 teaspoon almond extract, and 24 almonds. I used a blender to grind the 60 g almonds into a fine powder. Because the almonds had a tendency to stick to the sides of the blender carafe, I had to use a spatula to scrape down the sides a few times to get an even grind. This is what the almonds looked like after the grind. I whisked the flour, salt, baking soda, and freshly ground almond powder together. Then I used a stand mixer to cream the butter (shortening or butter/shortening combination) with the sugar, egg, almond extract, and water. If the butter isn't fully softened, the sides of the mixing bowl will need to be scraped down once or twice before the mixture will be smooth and without lumps. I added the dry ingredients to the mixing bowl and mixed briefly to combine. I then formed the dough into 1-in. dough balls. I then pressed an almond or almond half onto the top of each ball. Refrigerating the dough balls for fifteen minutes results in better shaped cookies. If the dough contains no butter and only shortening, refrigerating makes no noticeable difference. For the record, the recipe yields about four half sheet pans with six dough balls each. These cookies spread out while baking, so a decent amount of space (about two inches) is needed between the balls. I then took another large egg and beat it lightly. Using a pastry brush, I brushed egg onto the surface of each dough ball. After baking for twenty minutes in a 350°F (175°C) oven, I cooled them on a wire rack.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"10\">Preheat oven to 350°F (175°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 cups (375 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td><td class=\"righthide\" rowspan=\"3\"></td><td class=\"vertical\" rowspan=\"4\">whisk</td><td class=\"vertical\" rowspan=\"10\">mix</td><td class=\"vertical\" rowspan=\"10\">form into 1-in. (2.5 cm) balls</td><td class=\"vertical\" rowspan=\"11\">press almond onto each ball</td><td class=\"vertical\" rowspan=\"11\">refrigerate 15 minutes</td><td class=\"vertical\" rowspan=\"12\">brush</td><td class=\"vertical\" rowspan=\"12\">bake 350°F (175°C) 20 min.</td><td class=\"vertical\" rowspan=\"12\">cool on wire rack</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (4.6 g)</span> <span itemprop=\"name\">baking soda</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 (3 g)</span> <span itemprop=\"name\">tsp. salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (60 g)</span> <span itemprop=\"name\">almonds</span></span></td><td>grind to powder</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 oz. (170 g)</span> <span itemprop=\"name\">butter</span></span></td><td class=\"vertical\" colspan=\"2\" rowspan=\"6\">cream</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 oz. (170 g)</span> <span itemprop=\"name\">palm oil shortening</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (200 g)</span> <span itemprop=\"name\">granulated sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (5 mL)</span> <span itemprop=\"name\">almond extract</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large (50 g)</span> <span itemprop=\"name\">egg</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 ounce (30 mL)</span> <span itemprop=\"name\">water</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">24</span> <span itemprop=\"name\">almonds</span></span></td><td class=\"righthide\" colspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large</span> <span itemprop=\"name\">egg</span></span></td><td class=\"righthide\" colspan=\"5\"></td><td>beat lightly</td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "I get a lot of recipe requests and many of them are for simple recipes, vegetable recipes, or basic recipes. I've decided to combine all these different requests into a simple example of how to saute spinach for a vegetable side dish. Spinach can be quite dirty, so be sure to wash it thoroughly. Bagged spinach is often triple washed (look at the labelling to be sure) and is very convenient but can be much pricier than buying them in fresh bundles. I've also found that fresh spinach can often be sweeter and more tender than when I cook bagged spinach. The method is pretty simple and can be applied to a variety of green leafy vegetables (although most will need to have the stems removed, chopped up, and cooked longer to achieve a texture tender enough to be palatable). We love preparing turnip greens, beet greens, sweet potato greens, swiss chard, kale, and collard greens this way. Wash and dry (using asalad spinneris a fast way to dry leafy vegetables) 1/2 pound spinach. You can also simply just shake the excess water off the spinach, but there tends to be more moisture in the final sauteed spinach if you do. Mince 1 clove of garlic. In a medium pan (a 3-qt saute pan likethis oneworks well), heat the garlic with 1 Tbs canola oil over medium heat until the oil is hot and garlic is slightly translucent. Add spinach to the pan until it is filled to the rim. The spinach will wilt and cook down pretty rapidly allowing more spinach to be added to the pan. Use tongs to turn the spinach and mix it up a bit so some of the fresh spinach that was just added gets a chance to cook on the bottom of the pan. Continue to add spinach until all of it is in the pan. Sprinkle a pinch of salt over the spinach (about 1/8 tsp). The moisture that is released from the spinach as it cooks should dissolve the salt and allow it to be evenly spread as the spinach is turned and mixed by the tongs. Once all the spinach has cooked down (1 to 3 minutes) and turned a dark, saturated green color, the dish is done. If cooking more than 1/2 pound spinach (just scale up the garlic and the salt proportionally), I find that cooking in batches works better than a lot at once, but with some practice cooking a large batch in a large pot can be just as easy.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 lb.</span> <span itemprop=\"name\">fresh spinach</span></span></td><td colspan=\"2\">wash &amp; drain</td><td rowspan=\"3\">saute</td><td class=\"vertical\" rowspan=\"4\">season to taste</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 clove</span> <span itemprop=\"name\">garlic</span></span></td><td>mince</td><td rowspan=\"2\">heat until transluscent</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">canola oil</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 pinch (1/16 tsp)</span> <span itemprop=\"name\">table salt</span></span></td><td class=\"righthide\" colspan=\"3\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Sometimes, what I really want to drink is a can of refreshing lemon iced tea, but I'm not so interested in ingesting all the high fructose corn syrup that's used to make the beverage. I looked on the internet for a recipe that would approximate the mass market brand, but most of these recipes called for the use ofKool-Aid lemonade drink mix, which is not a staple in my pantry. I set off experimenting with combinations of various iced tea recipes until I came up with the lemon iced tea flavor that I felt was the perfect balance. The ingredients are simple, but the proportions are critical. For 2 quarts of water, we'll need 3/4 cup (150 g) sugar, 2 ounces (60 mL) lemon juice, and two bags of black tea. The lemon juice can be fresh, but I used bottled juice since I always have a bottle handy in my kitchen. Bring two quarts of water to a rolling boil. Drop the two tea bags into the water and remove from heat. Cover with a lid and allow steeping for at least 1 hour. Although, in general, black teas should not be steeped for this long because of the excessive release of bitter tannins, this did not seem to be an issue when brewing this much tea with only two bags. Using more bags with a shorter steep time generated a different flavor profile that did not blend as nicely with the lemon juice. Once the tea has been sufficiently steeped, remove the tea bags and add the sugar and lemon juice. Stir until the sugar completely dissolves. Pour tea into a pitcher and add ice cubes until the volume has returned to two quarts. Refrigerate until completely chilled (at least four hours) before serving. Lemon Iced Tea(makes two quarts or 1.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 gallon (1.9 L)</span> <span itemprop=\"name\">water</span></span></td><td>bring to rolling boil</td><td class=\"vertical\" rowspan=\"2\">cover &amp; remove from heat</td><td class=\"vertical\" rowspan=\"2\">steep one hour</td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"5\">add ice until liquid returns to 1/2 gallon</td><td class=\"vertical\" rowspan=\"5\">refrigerate until fully chilled</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 bags</span> <span itemprop=\"name\">of black tea</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup (150 g)</span> <span itemprop=\"name\">sugar</span></span></td><td class=\"righthide\" colspan=\"3\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 oz. (60 mL)</span> <span itemprop=\"name\">lemon juice</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">ice</span></span></td><td class=\"righthide\" colspan=\"4\"></td></tr></table>", "role": "assistant" } ] }

{ "messages": [ { "content": "You are a genius chef and software engineer. Follow these instructions:\n1. You will receive a recipe text as input\n2. You must output a recipe file in HTML table format\n3. Sometimes a recipe file might contain multiple tables\n4. The recipe file is an infographic timeline showing:\n - All ingredients and their amounts\n - Step-by-step cooking instructions\n - When each ingredient is added to the dish\n5. Only output the recipe file, nothing else.", "role": "system" }, { "content": "Chocolate truffles are traditionally made with ganache shaped into rough spheres by hand and covered in cocoa powder. The powdery coating and imperfect shaping of the confections make them appear similar to dirt covered truffles - the famed culinary fungi. Chocolate truffles are easy to prepare at home and make irresistible desserts that will make you a welcome guest at any holiday party. Even though the center of a truffle is traditionally ganache, truffles can be made with a variety of fillings ranging from nuts to caramel to nougat. When not made with ganache, these truffles are generally coated in a thin shell of hard chocolate. The truffles in this recipe will be made with a ganache center. Ganache is simply a mixture of chocolate and cream. For the centers of these truffles, we'll make hard ganache - utilizing significantly more chocolate than cream. A ratio of about 2 to 1 of chocolate to cream by mass will yield a dense ganache appropriate for making truffles. Obtain 1 pound (455 g) of dark chocolate and 1 cup (235 mL) heavy whipping cream. Be sure to select a chocolate that you enjoy the flavor of. Cut the chocolate into pieces using a large serrated knife (like a sturdy bread knife). Cutting the chocolate into strips about 5 mm apart with the serrated knife will cause the chocolate to break into small pieces. Pieces of chocolate will fall all over the place, so I like to place the cutting board in a sheet pan to catch the chocolate shards. After breaking down the whole pound of chocolate, you should have a bunch of similarly sized pieces. Small, uniformly sized pieces will make melting the chocolate evenly easier. Pour all the pieces into a medium heat proof bowl. Bring the cup of heavy whipping cream just to a boil. (This is called scalding. )Pour the scalded heavy cream onto the chocolate and allow it to sit for five minutes. Stir the now melted chocolate with the cream. Chocolate and small amounts of aqueous solutions (liquids containing water) do not mix well - the chocolate clumps up in what is called seizing. However, when a substantial amount of liquid is added to the chocolate, we can make chocolate syrup. A ganache is simply a syrup of chocolate and cream that does not contain enough cream to be liquid at room temperature. Once this mixture cools, it will form a hard ganache that can be molded into shapes. The melted ganache should be smooth in texture without lumps. If not all the chocolate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and the ganache is smooth. You can transfer the ganache into a smaller bowl to cool. When the ganache is solid, it may be easier for you to scoop out when working with a smaller bowl. Let the ganache cool down and chill for about an hour in the refrigerator to harden. Cold ganache is harder to scoop, but easier to form into a ball. Using a melon baller or small ice cream scoop (such as a #70), scoop out balls of hard ganache and place on a cookie sheet lined with either parchment paper or a silicone baking mat. As the ganache gets warmer, it will have a tendency to stick to the scooping device. You might find it easier to work with after rechilling the ganache, dipping the utensil in ice water, or simply using your hands to form rough spheres. After forming all the balls, chill the pan in the refrigerator for fifteen minutes to allow the ganache to harden back up and set into their shapes. Scoop a little cocoa powder into a small bowl. Use a pair of spoons to pick up and roll each ganache ball in the cocoa powder to coat. If you prefer a hard chocolate shell, then you'll need to melt andtemper some chocolate(usually, a couple ounces will be more than enough to coat the truffles). Once the chocolate has been tempered, use a spatula to spread some onto the palm of one hand. Place the ball of ganache into the layer of chocolate and rotate, coating the ball. Place the truffle on a sheet of parchment paper or silicone baking mat or other nonstick surface for it to cool and set. Repeat the spreading of chocolate on the palm and coating for each truffle. The tempered chocolate will shrink slightly as it cools and clad itself to the ganache. Because of this shrinking action, if it cools too rapidly, the shell can crack, so don't immediately chill them in the refrigerator - allow the truffles to set in a cool room. The ganache should also be allowed to warm up a bit before you coat them. After the chocolate has hardened, chill for 15 minutes in the refrigerator and then remove and store at room temperature. The chocolate coated truffles should not be allowed to touch each other (touching the truffles together can mar the hard surface of the truffles) - so divide them with small paper cups or paper muffin liners. The cocoa dusted truffles can be packed together without harm.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb. (455 g)</span> <span itemprop=\"name\">dark chocolate</span></span></td><td>cut into small pieces</td><td rowspan=\"2\">pour onto chocolate</td><td rowspan=\"2\">wait 5 min.</td><td rowspan=\"2\">stir until smooth</td><td rowspan=\"2\">chill</td><td rowspan=\"2\">form into balls</td><td rowspan=\"3\">dust</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (235 mL)</span> <span itemprop=\"name\">heavy whipping cream</span></span></td><td>scald</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">cocoa</span> <span itemprop=\"name\">powder</span></span></td><td class=\"righthide\" colspan=\"6\"></td></tr></table>", "role": "assistant" } ] }