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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 & 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 & 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\">& 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\">& 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 & 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\">& 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 & 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 & 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\">& 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 & 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 & 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" } ] }
{ "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 few weeks ago, I was tasting butter pecan ice cream (my favorite flavor) from Graeter's for the first time. Unfortunately, the carton had probably been mishandled before I got it because the ice cream was a bit icy, difficult to scoop, and had a weird almost artificial taste that I couldn't quite place. It was so disappointing that I wanted to run to the store and buy some butter pecan ice cream (this was just before our local grocery store started to carry Graeter's), but instead I ordered a copy ofJeni's Splendid Ice Creams at Homeand made my own. This recipe is actually Butter Ice Cream with Honey Pecan Pralines and is one of the best homemade ice creams you can make. Ice crystal formation is the number one cause of poor texture in ice creams. Water in the ice cream mixture freezes into ice which causes a crumbly and unpalatable texture. In the worst case, it can be icy and grainy. The quest for the best ice cream recipe often revolves around trying to get the correct texture and consistency to the ice cream. Dissolving more sugar into the mixture lowers the freezing point of water, but can also make the ice cream too sweet and possibly soupy (sometimes even gritty if the sugar begins to crystalize). The use of binders like guar gum and carageenan, if not carefully controlled, can result in a goopy consistency and odd mouthfeel (and isn't always available to home cooks). Egg yolks are also used to bind water to fat, but the number of yolks needed to provide enough lecithin and other proteins to effectively bind all the water in milk and cream often results in an ice cream that has an overwhelming eggy flavor. Jeni's Splended Ice Creams at Home uses a few novel techniques to make the creamiest and smoothest ice creams around. First, she relies on casein and whey proteins instead of eggs to bind most of the water in the ice cream. By boiling the milk and cream, the milk proteins begin to denature and bind readily to the water (and evaporates some of the water as well). A dollop of cream cheese, which is rich in casein, is whisked into the mixture to provide additional milk proteins. As extra insurance, a slurry of tapioca starch is added to the ice cream base to capture any unbound water into a starch matrix. The inclusion of a little bit of tapioca syrup (which is an invert sugar high in glucose) helps prevent the sugar from forming crystals. All of this serves to make a homemade ice cream of unsurpassed quality, texture, and consistency. When you make the ice cream, make it at a brisk pace. I had some difficulties photographing the process while making it at the same time. Some of the steps are easier with two hands (an impossibility when one is holding the camera) and other steps work better without pauses. (After you pour the ice cream mixture into the cannister, immediately start spinning it or it will freeze into place after a minute. Also, when scooping the spun ice cream out of the cannister into a container, do so as quickly as possible or more and more ice cream will freeze to the inside of the cannister making it progressively more difficult to scoop out. )The day before making this recipe, freeze the cannister from your ice cream maker. (This is, of course, assuming your ice cream maker is the type with a cannister or bowl to be frozen. Otherwise, you'll have to read the instructions on your ice cream maker and adjust the instructions for spinning the ice cream accordingly. ) Preparehoney pecan pralinesan hour or two in advance and set aside 3/4 cup for use with this recipe. (You can use more or less pralines depending on if you like a lot or a little in your ice cream. I suggest 3/4 cup as a starting point. )Start by melting 3/4 pound (340 g) unsalted butter in a pot over medium heat. This might look like a lot of butter, but we won't be using most of it. We'll be collecting the milk solids for the butter to flavor the ice cream while the rest of the butter will be stored for use in the kitchen as clarified butter. Once the butter has melted, it should begin to foam. Continue to cook over medium heat until the foam subsides. Allow the butter to sit until cooled and milk solids settle to the bottom. Some milk solids will also be floating on top - don't worry about that. Pour the liquid butter into another container without pouring any of the milk solids from the bottom of the pot into the clarified butter container. Use a spoon to remove as much liquid butter as possible from the pot. There will be a little clarified butter left in the pot that you can't remove without removing milk solids. (If some milk solids are floating on the clarified butter, you can scrape it off after refrigerating the clarified butter. ) There will be about 2 tablespoons of milk solids harvested from the 3/4 pound of melted butter. (Here at Cooking For Engineers, we haveanother way to collect milk solids and produce clarified butter. Use which ever method works best for you. )The ingredients we'll need to make the ice cream are 15 oz (445 mL / 460 g) whole milk, 10 oz (295 mL / 300 g) heavy cream, 2/3 cup (133 g) sugar, 2 tablespoons (30 mL / 44 g) tapioca syrup (or light corn syrup if tapioca syrup is unavailable), and the milk solids. I list the masses of each of these ingredients because when I make this recipe at home, I just place the pot with the milk solids on a scale and measure all the ingredients directly into the pot. This saves the hassle of dirtying a bunch of measuring cups and bowls. Also, getting light corn syrup out of a measuring cup is a pain. Measuring it directly into the cooking vessel is much faster and easier. For the starch slurry, measure 1 ounce (30mL / 30 g) whole milk and 4 teaspoons (11 g) tapioca starch (or corn starch if tapioca starch is unavailable). We'll also need 3 tablespoons (42 g) cream cheese and 1/8 teaspoon (0. 75 g) table salt. Combine the milk solids, 15 ounces of milk, cream, sugar, and syrup into a pot (3 quarts or larger to contain any foaming) and bring to a boil over medium heat. Allow the mixture to boil for four minutes. Keep an eye on the level of the foam if you are using a pot smaller than 4 quarts and adjust the heat to prevent boil over. Boiling the mixture helps reduce the water content in the ice cream base through evaporation and to denature the proteins in the milk and cream. These proteins will bind with the water in the ice cream base and help prevent ice crystals. Prepare a slurry by mixing the tapioca starch with 2 tablespoons of milk. Mix well and make sure no clumps of starch are left in the milk or on the spoon. Remove the pot from the heat and pour in the tapioca starch slurry while stirring with a heat resistant spatula. Bring the mixture back to a boil and boil for one minute while stirring with the spatula. Remove the mixture from the heat source. In a medium mixing bowl, place the softened cream cheese, salt, and a small amount of the hot cream mixture (anywhere from one to four tablespoons will work). Use a whisk to blend the cream cheese into the mixture. Continue whisking until there are no lumps of cream cheese remaining and you have a thick uniform liquid. Pour the rest of the mixture into the bowl and whisk until uniformly blended. Prepare an ice bath with either a large bowl or container. I use about three to four quarts of ice water. Open a gallon sized Ziploc freezer bag and place it into the water bath. Carefully, pour the mixture into the bag. The bag will float on top of the water, but, as you pour the mixture in, it will sink into the ice bath. (I took this photo with my right hand while pouring with the left and trusting the container and Ziploc bag to behave and self-balance. I recommend holding the bag with one hand and pouring with the other to minimize the risk of any accidents. Folding the opening of the bag over like I did in the photos also helps keep the bag open while you pour. )Try to work out as much air as possible from the Ziploc bag before sealing it. Submerge and flatten the bag to maximize the surface area making contact with the ice water. This is the fastest way to conveniently chill the ice cream base. Chill the ice cream base for 30 minutes or until completely cold. If you have enough ice in your water bath, you can leave it on the counter. Otherwise, placing the bath into your refrigerator can help. After thirty minutes or more has elapsed, remove the fully chilled bag from the water bath, wipe dry, and pour into your ice cream maker's frozen ice cream canister by snipping a corner off the bottom of the bag and allowing the contents to drain into the canister. You can help it along by squeezing the bag just as you would a pastry bag. Immediately, place the scaper into the cannister and start the machine. I use anice cream cannisterwith my Kitchenaid mixer, but another popular ice cream making device is theCuisinart ice cream maker. Allow the ice cream machine to spin until it looks like no more ice cream is being made. Or, in my case, the ice cream becomes so thick it won't turn anymore. (It's not necessary to get the ice cream that cold while in the machine. . . in fact, it only happened to me because I froze my canister at -10°F. Achieving a soft serve consistency is good enough. ) Jeni's Splended Ice Creams at Home says you should spin the ice cream until your freezing bowl is no longer freezing the ice cream anymore and the ice cream pulls away from the sides. For her, this was about 25 minutes in. I have made several batches using her recipes already and haven't needed to run the machine for longer than 15 minutes (and have never had the ice cream pull away from the walls of the canister). She did her testing with a Cuisinart machine, so there might be a difference there. Scoop about a third of the ice cream out into a container with an airtight lid that is about 1. 5 quarts or larger. Sprinkle half the pralines over the ice cream. Scoop another third of the ice cream into the container followed by the rest of the pralines. Scoop the remaining ice cream into the container. The ice cream canister might still be freezing the ice cream touching the sides. If so, then the ice cream will be progressively harder to scrape out, so work quickly. You can use a dinner knife to gently cut through the pralines and ice cream mixture to even out the distribution if you wish. It's not necessary since the act of scooping the ice cream out will cut through the layers of pralines and ice cream. Place a trimmed sheet of parchment paper over the ice cream to minimize air contact with the ice cream as it freezes. This will also prevent any ice crystals from forming if you store the ice cream for a while. Cover and place in the coldest part of your freezer for at least four hours to completely freeze. Ice cream is generally best served around 5°F (-15°C) to 10°F (-12°C), but stores best at below 0°F (-18°C). Depending on how cold you keep your freezer, you may need to take your ice cream out five to ten minutes early to allow it to warm up to scooping temperatures. Using anice cream scoop with antifreeze in the handleis the best way that I've found to scoop ice cream. They work a lot better than theclassic ice cream disher. The texture of this ice cream is better than any homemade ice cream I've ever had and better than many store bought ice creams. The flavor is rich and buttery with the perfect amount of pecans.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">12 oz</span> <span itemprop=\"name\">unsalted butter</span></span></td><td>melt</td><td>pour off liquid butter and keep milk solids</td><td class=\"vertical\" rowspan=\"5\">mix</td><td class=\"vertical\" rowspan=\"5\">boil 4 min</td><td class=\"vertical\" rowspan=\"5\">remove from heat</td><td class=\"vertical\" rowspan=\"7\">whisk</td><td class=\"vertical\" rowspan=\"7\">boil 1 min</td><td class=\"vertical\" rowspan=\"9\">whisk until smooth</td><td class=\"vertical\" rowspan=\"9\">chill in Ziploc bag in ice bath 30 min</td><td class=\"vertical\" rowspan=\"9\">spin in ice cream maker</td><td class=\"vertical\" rowspan=\"10\">layer in container</td><td class=\"vertical\" rowspan=\"10\">freeze 4 hours</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">15 oz (445 mL)</span> <span itemprop=\"name\">whole milk</span></span></td><td class=\"righthide\" colspan=\"2\" rowspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">10 oz (295 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\">2/3 cup (133 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\">2 Tbs (44g)</span> <span itemprop=\"name\">tapioca syrup (or light corn syrup)</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 oz (30 mL)</span> <span itemprop=\"name\">whole milk</span></span></td><td class=\"righthide\" colspan=\"5\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 tsp (11 g)</span> <span itemprop=\"name\">tapioca starch</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs (42 g)</span> <span itemprop=\"name\">cream cheese</span></span></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\">1/8 tsp (0.75 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 (200 g)</span> <span itemprop=\"name\">honey pecan pralines</span></span></td><td class=\"righthide\" colspan=\"10\"></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 few years ago, my friend Margaret gave me an easy recipe for baked chicken and rice. This is a tasty meal that requires very little preparation. Even if you're just cooking for yourself, making a large batch means you'll have tasty microwavable dinners for the next couple days. If you're cooking for a casual get together, this is a great recipe since it frees you up to chat or make a salad while the chicken and rice is in the oven. The ingredients for this dish are variable. Essentially, all you need is a can of cream of mushroom, rice, water, and chicken parts. Vegetables (like spinach and broccoli), aromatics (like celery, garlic, onions, carrots, and shallots), and spices (paprika, cayenne pepper, cumin, etc. ) are all great additions to the dish to add variety and a little excitement. In today's example, I will be using onion, garlic, zucchini, and garlic powder as my add-ins. Start with one medium onion, one clove garlic, one cup rice, one can condensed cream of mushroom, four pounds of chicken parts, 2-1/2 cups water, and one medium zucchini. I used chicken thighs in this example but I generally prefer to use drumsticks for this recipe. I usually lay out the chicken pieces in the pan that I plan to bake the chicken in. That way I know how many pieces to use in the recipe. If there's time, the chicken can be improved by brining in a 4 cup water 1/2 cup table salt solution for about an hour. The onion is diced, garlic is minced, and the zucchini cut lengthwise twice and then chopped into 1/4 in. slices. Preheat the oven to 375°F. Melt one tablespoon butter in a large oven-safe pan. If you're planning on using a different pan to bake the chicken, then you can use a saucepan for this. When the butter foams and begins to subside, add one cup rice to the melted butter. Cook, while stirring, until some of the rice becomes opaque. The rice will become lightly browned while we cook the onions in the next step. Add the diced onions and cook until tender (about 2 minutes). Meanwhile, whisk the can of cream of mushroom with 2-1/2 cup water until smooth. Stir in the minced garlic followed immediately with the zucchini. Pour the cream of mushroom mixture into the pan and stir to combine. (If using a separate pan for baking, pour the cream of mushroom mixture into the pan and then add the cooked rice and onions to the mixture. Stir until combined. )Add the chicken pieces to the mixture. Sprinkle the surface of the mixture with 1 teaspoon garlic powder. Bake at 375°F for 1 hour or until thighs read 170°F. If using drumsticks, begin checking for doneness after 45 minutes. In general, it's pretty hard to overcook dark meat prepared in this manner, so don't worry too much. After removing the chicken from the oven, let it stand for about five minutes before scooping out the rice and chicken pieces. (Otherwise, the rice will probably flow everywhere, and it will be difficult to plate effectively.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"9\">Preheat oven to 375&176;F (190°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (195 g)</span> <span itemprop=\"name\">rice</span></span></td><td class=\"vertical\" rowspan=\"2\">cook</td><td class=\"vertical\" rowspan=\"3\">cook</td><td class=\"vertical\" rowspan=\"4\">stir in</td><td class=\"vertical\" rowspan=\"5\">stir in</td><td class=\"vertical\" rowspan=\"7\">combine</td><td class=\"vertical\" rowspan=\"8\">place</td><td class=\"vertical\" rowspan=\"9\">sprinkle</td><td class=\"vertical\" rowspan=\"9\">bake 375°F (190°C) 1 hour</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></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium</span> <span itemprop=\"name\">onion</span></span></td><td>dice</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 class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium</span> <span itemprop=\"name\">zucchini</span></span></td><td>cut</td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">10-3/4 oz. (305 g)</span> <span itemprop=\"name\">can cream of mushroom</span></span></td><td class=\"vertical\" rowspan=\"2\">whisk</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\">2-1/2 cup (590 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\">4 lb. (1.8 kg)</span> <span itemprop=\"name\">chicken parts</span></span></td><td class=\"righthide\" colspan=\"5\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 teaspoon (2.8 g)</span> <span itemprop=\"name\">garlic powder</span></span></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": "Four months ago, I tested a new (to me) recipe forPeanut Butter Cookiesand found them to be cakey, bland, and not well received by my coworkers. In that article, I alluded to \"my normal recipe\" but did not elaborate on what that recipe was. Well, here's how I make Peanut Butter Cookies. The ingredients are very similar to the Joy of Cooking recipe, but the proportions are quite different with more sugar and more peanut butter. To make about two dozen cookies, start with 1/2 cup peanut butter and 1/2 cup unsalted butter. This time around I chose to useSkippybrand peanut butter. There is some concern that commercial peanut butters contain trans fatty acids since partially hydrogenated vegetable oils are used to stabilize the butter (preventing separation). On the other hand, it is common to find higher levels of aflatoxins in old fashioned peanut butter leading to a higher risk of liver cancer (if consumed regularly). According to both Skippy's nutritionFAQand theUSDAclaim that there are no measurable amounts of trans fats present in commercial peanut butter. Skippy explains that the vegetable oils are almost completely fully hydrogenated (which as you remember from theSaturated Fatsarticle cannot be trans fats since fully hydrogenated fats are chemically the same as saturated fats). Sift 1-1/4 cup all purpose flour, 1/2 tsp. baking soda, and 1/4 tsp. salt together. The remaining ingredients are 1/2 cup granulated sugar, 1/2 cup light brown sugar, and 1 egg. Using a stand mixer, hand mixer, or arms of steel, mix the peanut butter and butter together until relatively smooth. Don't worry about any small lumps of butter that might persist, when we mix in the sugar, the sugar crystals will perforate the butter until it's smooth. Scrape the bowl down and mix both the granulated sugar and brown sugar into the butter. Mix until smooth. Add the egg to the mixture and mix until integrated. Once the egg has been mixed in, slowly add the flour as you stir (use the lowest setting on your mixer). I control the flow of flour by sifting the flour onto wax paper (or parchment paper) and folding it over so I can pour easily. By pouring the flour slowly, you won't overwhelm the batter and the flour will properly mix into the batter to form the final dough. At this point, the dough should be double wrapped in plastic and refrigerated for an hour. The dough can keep in the refrigerator for a couple days or stored in the freezer for a month. I decided to make this batch immediately (without chilling). This will create a thinner, crisper cookie (because the warm dough will spread quickly). Form the dough into about two dozen 1 inch balls. I do this by picking up a lump of dough, rolling it between my hands, and finishing up by tossing the ball lightly between my hands. Place the balls of dough onto a greased or lined cookie sheet. In the pictures below, I lined the cookie sheet with aluminum foil (parchment paper works well also). Flatten each of the balls with a fork. Place one cookie sheet at a time in the center rack of an oven preheated to 375°F. Bake for nine minutes and remove. Let stand on cookie sheet for one minute, then transfer to cooling racks to cool. These peanut butter cookies come out golden brown with a light crispiness that melts in your mouth. For a soft and chewy peanut butter cookie, make sure you refrigerate the dough first. Then form dough balls and press down with a fork as before. Then, simply refrigerate the uncooked cookies for at least fifteen minutes to firm it back up. Then with the oven preheated to 300°F, slide one tray in at a time for a baking time of 15 minutes. The reason this trick works is that the butter in the dough is not as fluid when cold. Warm dough will spread out more during the first few minutes of cooking, resulting in a thinner, crispier cookie. Starting the cookie sheet and dough cold, reduces the spread, making thicker cookies. The lower oven temperature keeps the outside of the cookie from getting too crunchy before the inside of the thicker cookie finishes cooking. It should be noted that if you want to make soft cookies of the same diameter as the crispy cookies, you'll need to use a little more dough in each so the spread ends up the same.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (130 g)</span> <span itemprop=\"name\">peanut butter</span></span></td><td class=\"vertical\" rowspan=\"2\">mix</td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"5\">mix</td><td class=\"vertical\" rowspan=\"8\">slowly add while stirring</td><td class=\"vertical\" rowspan=\"8\">refrigerate at least 1 hour</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (110 g)</span> <span itemprop=\"name\">unsalted butter </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><td class=\"righthide\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (110 g)</span> <span itemprop=\"name\">brown sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1</span> <span itemprop=\"name\">egg</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\">1-1/4 cup (160 g)</span> <span itemprop=\"name\">all purpose flour</span></span></td><td class=\"vertical\" rowspan=\"3\">sift</td><td class=\"righthide\" colspan=\"2\" rowspan=\"3\"></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\">1/4 tsp. (1.5 g)</span> <span itemprop=\"name\">salt </span></span></td></tr></table><br><table><tr><td align=\"center\" colspan=\"4\">Preheat oven to 375°F (190°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 batch</span> <span itemprop=\"name\">cookie dough</span></span></td><td>form 1 in. balls</td><td>flatten with fork</td><td>bake 375°F 9 min.</td></tr></table><br><table><tr><td align=\"center\" colspan=\"4\">Preheat oven to 300°F (150°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 batch</span> <span itemprop=\"name\">cookie dough</span></span></td><td>form 1.1 in. balls</td><td>flatten with fork</td><td>refrigerate 15 min.</td><td>bake 300°F 15 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": "Banana nut breads come in all varieties. Popular recipes result in textures ranging from moist to cakey. Personally, I like banana nut bread that is denser than a classic yellow cake, but not quite as dry as wheat bread. The banana nut bread should be tender and flavorful, but not have the consumer feel like he needs to drink a glass of water with it. Some of the recipes that I've tried were so moist that the \"bread\" sticks to the roof of the mouth, while other recipes were much too dry - both require drinking a glass of water to get the bread down. (Of course, drinking a glass of milk while eating a slice of good banana bread is an awesome combination, but it shouldn't be considered a necessity for enjoying banana nut bread. ) This recipe results in what I feel is the perfect combination of flavor and texture in banana nut bread. Banana nut bread should always start with fully ripe bananas. Unfortunately, ripe bananas are not usually sold in the supermarket. While a banana ripens, the starch of the banana slowly converts to sugars. Allow green or yellow bananas to ripen at room temperature until the skin is liberally covered with brown spots. Once the banana has reached this stage, it is fully ripe. Bananas can be frozen once they have reached the desired ripeness. Their peels will turn completely brown, but don't worry about the banana within. When ready to use, simply thaw the bananas by letting them sit (unpeeled) on the counter until they warm up. Once thawed, peel the bananas. Start by preparing a loaf pan by buttering the bottom and sides. Lightly flour the pan and tap out the excess flour. The loaf pan should be around 5 in. by 9 in. (13 cm by 23 cm) in size - a little larger or smaller isn't a problem. The wet ingredients are: two ripe bananas, 6 Tbs. melted butter, 1 tsp. vanilla extract, and two large eggs. For the dry ingredients: 1-1/3 cup flour, 1/2 tsp. baking soda, 1/4 tsp. baking powder, 2/3 cup sugar, 1/2 tsp. salt, and 1/2 cup chopped walnuts. Combine and whisk all the dry ingredients except for the walnuts. The use of both baking soda and powder are necessary to provide enough leavening for the proper consistency of the bread. The baking soda is just enough to utilize the slight acidity of the bananas to create the desired carbon dioxide bubbles. Baking powder (which is a mix of baking soda, a base, and cream of tartar, an acid) provides even more leavening power. Mash the bananas, melted butter, and vanilla extract together. Lightly beat the eggs together. Mash the banana mixture with the eggs until smooth and well blended. Pour the banana mixture onto the dry ingredients. Add the walnuts. Fold the ingredients together until no more white flour is uncovered while folding. Pour the batter into the prepared loaf pan and bake for 55 minutes at 350°F. After 55 minutes, the loaf of banana bread should be done. A wooden toothpick inserted into the center should come out clean. Set the pan on a wire rack to cool for ten minutes. Remove the loaf from the pan and let cool on the wire rack. Serve warm or fully cooled. The loaf can be wrapped in plastic and stored at room temperature for about four or five days.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"7\">Butter and flour a loaf pan</td></tr><tr><td align=\"center\" colspan=\"7\">Preheat oven to 350°F (170°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large (250 g)</span> <span itemprop=\"name\">ripe bananas</span></span></td><td>mash</td><td class=\"vertical\" rowspan=\"4\">mash until smooth</td><td class=\"vertical\" rowspan=\"10\">fold</td><td class=\"vertical\" rowspan=\"10\">bake 350°F (170°C) 55 min.</td><td class=\"vertical\" rowspan=\"10\">cool 10 min. in pan</td><td class=\"vertical\" rowspan=\"10\">cool on wire rack</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 Tbs. (90 mL)</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 tsp. (5 mL)</span> <span itemprop=\"name\">vanilla extract</span></span></td><td class=\"righthide\"></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><td>lightly beat</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/3 cups (167 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td><td class=\"vertical\" rowspan=\"5\">whisk</td><td class=\"righthide\" rowspan=\"6\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2/3 cup (130 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\">1/2 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\">1/4 tsp. (1.2 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\">1/2 cup (70 g)</span> <span itemprop=\"name\">chopped walnuts</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": "Slow cooking meats with a lot of connective tissue can transform a usually tough and unpleasant cut into an amazingly succulent masterpiece. Osso buco is a great example of a long braising process that showcases three great flavors and textures - flavorful beef, unctuous gelatin, and savory marrow. Assemble the ingredients: 4 to 6 veal shanks (about 12 ounces each), about 4 cups chicken broth (2 14-ounce cans is good enough), 12 oz. dry white wine (such as a chardonnay), 1 large onion, 1 large carrot, 2 large garlic cloves, 3 bay leaves, 2 medium celery sticks, and a 14. 5-oz. can of diced tomatoes (drained). Sometimes getting a hold of veal shanks can be difficult. While preparing this recipe for photographing, I was only able to get veal shanks at one of the three Whole Foods Markets near where I live (and I had to try three times that week). I generally recommend getting 12 ounce veal shanks, but when the markets don't have much selection, get whatever you can. In my case, 3 smaller pieces and two larger cuts were all that were available, so I bought them all (leaving none for the next guy trying to find veal shanks to photograph). You can also use beef shanks (which is usually about 1/3 the price of veal) which will require about 20 min. longer braising time. Finely dice the onion, celery, and carrots. Mince the garlic cloves. Salt and pepper the veal shanks. You can tie up the shanks to help keep the pieces stay intact (as shown in the picture), but I usually don't bother. Begin to preheat the oven to 350°F (175°C). Melt 4 tablespoons butter over low heat in a Dutch oven or wide stock pot. Raise the heat to medium and brown the veal shanks by setting them into the pan and not moving them for five minutes. Flip the shanks over and brown the other side for five more minutes. After browning both sides, remove the shanks and set aside in a large plate. Add the diced onions to the pot and stir until golden brown. Use a wooden spoon or spatula to help deglaze the pot. If you don't get all the fond (the browned pieces of meat stuck to the pan) off, don't worry, the rest of it will come off easily when we add the wine. After about five minutes of stirring, the onions should be golden brown. Add the carrots and celery to the onions and stir until softened and celery is slightly translucent, about five more minutes. Stir in the garlic and cook for one more minute. Pour in the dry white wine and increase the heat to medium high. Bring the mixture up to a full simmer. Using a wooden spoon or spatula, scrape off any remaining bits of fond from the pot. Simmer until the wine has reduced by about half. Add the tomatoes, chicken broth, and bay leaves to the pot. Stir so it's evenly mixed and let it come back up to a simmer. Add the browned veal shanks to the pot. Make sure the open end (or larger opening) of each bone is facing up so the marrow doesn't fall out during braising. The liquid should come up to almost cover the shanks. Bring it back up to a full simmer. Cover the pot and place it into the oven. Braise until the meat is almost falling off the bone, about 2 hours. While the osso buco is braising, prepare the gremolata. Gather about ten sprigs of parsley (about 15 g), 1 clove of garlic, and a lemon. Mince the garlic and parsley. Zest the whole lemon. Mix together and set aside in the refrigerator to chill as the osso buco finishes. (Gremolata is a traditional garnish for osso buco, but can also be stirred into the sauce just before serving. )Remove the pot from the oven (while wearing oven mitts) and check the meat. If it's not soft and practically falling apart, put it back in the oven for another ten minutes and check again. Remove the shanks from the pot and set aside on a warm plate to await service. If any marrow falls out of the bone, just scoop it up with a spoon and deposit it back into its hole. Boil the liquid in the pot to reduce it to a sauce. Stir in salt and pepper to taste. You can add a cornstarch slurry to help thicken the sauce (just mix 1 heaping teaspoon of cornstarch with a couple teaspoons of water and stir the mixture into the boiling liquid). The sauce should be thick enough to coat the back of a metal spoon that is dipped into it. Place a veal shank onto a plate and serve with sauce and gremolata on top. Osso Buco(serves6)(Due to a known bug in Firefox when rendering border collapsed tables, I have highlighted in different colors the action and ingredient of rows/columns that are rendered improperly. See first comment below.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"11\">Preheat oven to 350°F (175°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 12-oz. (340 g)</span> <span itemprop=\"name\">veal shanks</span></span></td><td class=\"vertical\" rowspan=\"2\">season</td><td class=\"vertical\" rowspan=\"3\">brown both sides (5 min. each)</td><td align=\"center\" colspan=\"5\" rowspan=\"2\">set aside</td><td class=\"vertical\" rowspan=\"11\">bring to simmmer</td><td class=\"vertical\" rowspan=\"11\">braise in oven for 2 hours</td><td align=\"center\" rowspan=\"2\">plate</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">salt</span> <span itemprop=\"name\">& pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs. (55 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td><td class=\"vertical\" rowspan=\"2\">saute until golden brown</td><td bgcolor=\"#E8E8FF\" class=\"vertical\" rowspan=\"4\">saute until tender</td><td bgcolor=\"#FFFFFF\" class=\"vertical\" rowspan=\"5\">saute 1 min.</td><td bgcolor=\"#E8E8FF\" class=\"vertical\" rowspan=\"6\">simmer until reduced by 1/2</td><td bgcolor=\"#FFFFFF\" class=\"vertical\" rowspan=\"8\">stir in</td><td class=\"vertical\" rowspan=\"11\">simmer until thickened to sauce</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large (250 g)</span> <span itemprop=\"name\">onion</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 large (100 g)</span> <span itemprop=\"name\">carrot</span></span></td><td bgcolor=\"#E8E8FF\" class=\"righthide\" colspan=\"3\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 medium (70 g)</span> <span itemprop=\"name\">celery sticks</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large (15 g)</span> <span itemprop=\"name\">garlic cloves</span></span></td><td bgcolor=\"#FFFFFF\" class=\"righthide\" colspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">12 oz. (355 g)</span> <span itemprop=\"name\">dry white wine</span></span></td><td bgcolor=\"#E8E8FF\" class=\"righthide\" colspan=\"5\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">14.5-oz. (410 g)</span> <span itemprop=\"name\">can of diced tomatoes (drained)</span></span></td><td bgcolor=\"#FFFFFF\" class=\"righthide\" colspan=\"6\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">about 4 cups (900-1000 mL)</span> <span itemprop=\"name\">chicken broth</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 bay</span> <span itemprop=\"name\">leaves</span></span></td><td class=\"righthide\" colspan=\"7\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">cornstarch</span> <span itemprop=\"name\">slurry</span></span></td><td class=\"righthide\" colspan=\"9\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">salt</span> <span itemprop=\"name\">& pepper</span></span></td></tr></table><br><table><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 class=\"vertical\" rowspan=\"3\">mix</td><td class=\"vertical\" rowspan=\"3\">chill</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium</span> <span itemprop=\"name\">lemon</span></span></td><td>zest</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">10 sprigs (15 g)</span> <span itemprop=\"name\">parsley</span></span></td><td>mince</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": "With Ratatouille (a new animated movie from Pixar) coming out in a couple weeks, I thought it would be fitting for me to present a recipe for Ratatouille (a dish from Provence). This is a wonderfully flavorful vegetable dish that can be served as either a side or as a main entree. There are a variety of recipes for Ratatouille and the ingredients often change from cook to cook, but most contain eggplant (aubergine), garlic, onions, zucchini (Italian squash or marrows), and bell peppers. Usually the recipe is seasoned with Herbes de Provence, but (as in this recipe) it can be as simple as parsley and basil. Often the individual vegetable components are cooked separately in olive oil, but I like this recipe that cooks the vegetables together. I adapted this recipe from the Culinary Institute of America's newest book -Vegetables: Recipes and Techniques from the World's Premier Culinary College(which I will review soon). To begin, assemble the ingredients: 6 garlic cloves, 5 medium button or brown mushrooms (I prefer brown for more flavor), 1 medium zucchini, 5 sprigs of Italian parsley, 4 sprigs of basil, 1 medium onion, 1 can diced tomatoes (or 2 tomatoes peeled, seeded, and diced), chicken or vegetable stock (we'll need 3/4 cup or 180mL), 1 Tbs. tomato paste, 1 medium green bell pepper, and 1 large eggplant (about 1 pound or 450 g). Drain the canned tomatoes. Wash and scrub all the vegetables. Remove the parsley and basil leaves from their stems. Dice the green bell pepper, eggplant, and onion. Quarter the zucchini lengthwise then slice into 1/4-in. (1/2 cm) segments. Quarter the mushrooms. Chop the parsley and the basil. Start cooking by heating olive oil in a large pot over medium heat. Add the minced garlic and saute until the garlic smell intensifies, about one minute. Add the diced onion and continue to saute until they turn translucent, about 4 more minutes. Once the onions are translucent, add 1 Tbs. tomato paste. The tomato paste will be in a clump and will take a bit of stirring and pressing to get it to spread out and cover the onions and garlic. As you work at spreading the paste out and mixing it with the onions and garlic, the paste will cook and darken in color. Once some of the paste starts to stick to the pan and brown, it's time to add the stock (about one minute). Pour in 3/4 cup chicken or vegetable stock and stir until the broth begins to simmer. Using your spatula or utensil, scrub the bottom of the pan to release any browned bits of garlic, onion, or tomato paste. Add the diced eggplant, zucchini, bell peppers, and mushrooms. Stir to combine thoroughly and cook for 10 to 12 minutes, stirring every couple minutes to promote even heating. The eggplant will release a lot of liquid (slowly) into the pot and it's in this liquid that you'll want to simmer the other ingredients in. To evenly cook all the ingredients, you'll have to stir it to make sure the vegetables spend time touching eggplant liquid. As a bonus, the flavors mix amazingly well during this process. The eggplant will mostly be falling apart at this point, but the zucchini, bell peppers, and mushrooms should be tender but not yet mushy. Add the diced tomatoes and stir in. After about a minute, the tomatoes will have heated through. Turn the heat down to the lowest setting. Stir in the chopped parsley and basil. Add salt and pepper to taste. Although ratatouille is usually served hot, we love eating this dish cold (usually at room temperature) with freshly toasted slices of a baguette especially during the summer.", "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\">olive oil</span></span></td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"2\">saute until aromatic over medium heat (1 min)</td><td class=\"vertical\" rowspan=\"3\">saute until translucent (4-5 min)</td><td class=\"vertical\" rowspan=\"4\">mix in and cook until color deepens (1 min)</td><td class=\"vertical\" rowspan=\"5\">deglaze pan</td><td class=\"vertical\" rowspan=\"9\">simmer, stirring often until vegetables are tender (10-12 min)</td><td class=\"vertical\" rowspan=\"10\">stir in and heat until warm (1 min)</td><td class=\"vertical\" rowspan=\"12\">stir in and take off 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\">6 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 (200 g)</span> <span itemprop=\"name\">onion</span></span></td><td>dice</td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (16 g)</span> <span itemprop=\"name\">tomato paste</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\">3/4 cup (180 mL)</span> <span itemprop=\"name\">chicken or vegetable stock</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 (450 g)</span> <span itemprop=\"name\">eggplant</span></span></td><td>dice</td><td class=\"righthide\" colspan=\"4\" rowspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium (140 g)</span> <span itemprop=\"name\">zucchini</span></span></td><td>quarter & slice</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">5 medium (100 g)</span> <span itemprop=\"name\">brown mushrooms (cremini)</span></span></td><td>quarter</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium (150 g)</span> <span itemprop=\"name\">green bell pepper</span></span></td><td>dice</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">14-1/2 oz. (411 g)</span> <span itemprop=\"name\">can diced tomatoes</span></span></td><td>drain</td><td class=\"righthide\" colspan=\"5\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">5 sprigs Italian (flat-leaf)</span> <span itemprop=\"name\">parsley</span></span></td><td>chop</td><td class=\"righthide\" colspan=\"6\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 sprigs</span> <span itemprop=\"name\">Basil</span></span></td><td>chop</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">salt</span> <span itemprop=\"name\">& pepper</span></span></td><td class=\"righthide\" colspan=\"8\"></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": "Skinless chicken breasts typically conjure up an image of a pale, flavorless, tough piece of protein. Definitely not appetizing. However, many recipes call for cooked chicken breast of some sort (chicken alfredo,chicken pot pie, etc. ). But, how do we cook chicken breast in a flavorful fashion that allows it to stand on its own as an entree as well as being capable of reuse in later recipes? Here's a simple recipe for grilling skinless chicken breasts that yields tender and flavorful breast meat. This is the secret: brine the chicken breasts. Take four cups of cold water and add a tablespoon of table salt (add more if using kosher salt - about 1-1/2 to 2 tablespoons). Stir the water to get the salt to dissolve. Once the solution is no longer cloudy and is clear, put the chicken breasts into a large resealable plastic bag and pour the solution into the bag. Seal the bag and refrigerate for at least three hours and no more than six hours (the chicken may become too salty). Rinse the chicken after you remove it from the brine and dry with paper towels. Now rub 1/2 tsp. ground cayenne pepper, 1 tsp. ground coriander seed, 1/2 tsp. ground cinnamon onto both sides of each breast. Place the breasts onto a heated grill for 3 min. on each side. Adjust the grill to low (or move the breasts to the low side of a two level fire) and cook until the internal temperature reaches 160°F (70°C), about ten minutes (on my grill). If you don't have an instant read or meat thermometer, I recommend two alternatives. First, you can poke a hole in the breast (with a knife or fork) and see if the \"juices run clear\". If the chicken is undercooked, the liquid that comes out will carry a pink or yellow hue. When the chicken is done, the liquid that comes out is clear as water. Alternatively, you can cut into the chicken and look at the color. The breast should be completely white. Another popular method is to press on the chicken and feel if it is done. This is a technique that takes experience and is not recommended for your first time. The chicken will feel springy, but not soft. It should also not be hard (then it's overcooked). The benefit of this technique is that the chicken is not violated with holes or cuts that can release juices that would otherwise keep the breast tender and juicy. I recommend learning the touch technique by pressing on breasts that are done so you can get a feel for how the breast should feel for future meals. I served the chicken breast with theSauteed Okra with Roasted Red Peppers,Green Bean Casserole, and freshcorn bread.", "role": "user" }, { "content": "<table><tr><td colspan=\"6\" style=\"text-align:center\">Heat grill (two level fire)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 cups</span> <span itemprop=\"name\">water</span></span></td><td rowspan=\"2\">combine</td><td class=\"vertical\" rowspan=\"3\">brine 4 hours</td><td colspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</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\">3 boneless,</span> <span itemprop=\"name\">skinless chicken breasts</span></span></td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"4\">season</td><td class=\"vertical\" rowspan=\"4\">grill on high 2 min. per side</td><td class=\"vertical\" rowspan=\"4\">grill on low until 160°F</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp.</span> <span itemprop=\"name\">ground cayenne pepper</span></span></td><td class=\"righthide\" colspan=\"2\" 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\">ground coriander seed</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\">ground cinnamon</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": "If you like the simple flavors of fresh fish, poaching is an easy way to emphasize the taste of good fish. Poaching fish is more of a technique than a specific recipes with the seasonings of the poaching liquid changing with what is on hand and the fish changing depending on what's fresh at the fishmonger. Quickly, but gently, cooking the fish in a flavorful liquid is the key to preserving the fish's natural flavor resulting in a lightly seasoned, healthy meal that's the perfect excuse to open a nice bottle of white wine. When talking about fish, the term poaching is used most often for fish cooked in a simmering liquid where the liquid is intended to be discarded. Braising or stewing is often used when the liquid is to be served with the fish. The water used when poaching fish should be \"high quality\". If you don't drink your tap water, then don't use it for this recipe. Use water that you would be willing to drink (and, hopefully, prefer the taste of) for this recipe because those off flavors will present themselves in the final dish if you use funny tasting water. Also, we're not going to boil the fish - we're going to cook it in near boiling temperature water. Boiling will cause unnecessary violent currents through the cooking liquid which will end up tearing apart the fish into little pieces instead of gently cooking them through. The poaching liquid can be used repeatedly for multiple batches of fish or other foods you may want to poach in a flavorful liquid - just bring it back to a boil between uses. (Use the poaching liquid all in one session and then discard. . . please don't keep a pot of poaching liquid sitting on your stove waiting for the next poached fish meal. )For this recipe, prepare the poaching liquid by filling a saute pan with enough water to measure a depth of about one inch (2. 5 cm). Throw in a couple cloves of garlic, about 30 to 40 whole peppercorns, 4 sprigs of parsley, 1/2 cup dry white wine, and a bay leaf. Covering the saucepan, allow the mixture to come to a full boil and turn the heat down to low. We want to let the flavors of the spices infuse into the liquid, so let it sit on low for about twenty minutes. Feel free to use this time to prepare any side dishes you may want, like a rice pilaf. I find that tilapia, red snapper, and bass seem to work well when poached. But it greatly depends on the individual: the flavors of catfish may be pleasant to many, but I can't stand it when poached. Each fish has it's own flavors, so I encourage trying them out (in a restaurant or when they go on sale) and figuring out what flavors agree with your palate. Poaching is a great way to prepare fish for tasting, because the flavor of the fish is not overwhelmed by sauces or marinades. Bring the poaching liquid back up to a full rolling boil, then turn the heat back to the lowest setting. When the boil settles down, place the fillets into the liquid with a thin, flat, slotted spatula and cover for five minutes. (Filets thicker than 1 cm may need an additional minute or two. )Remove the filets from the liquid and serve with some kosher salt sprinkled on top, a drizzle of extra virgin olive oil, a few drained capers, and a couple slices of lemon on the side.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Drinking</span> <span itemprop=\"name\">water</span></span></td><td>pour in large pan until 1 in. (2.5 cm.) deep</td><td class=\"vertical\" rowspan=\"6\">add</td><td class=\"vertical\" rowspan=\"6\">bring to boil</td><td class=\"vertical\" rowspan=\"6\">reduce heat to low</td><td class=\"vertical\" rowspan=\"6\">simmer 20 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\">dry white wine</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\">30-40 black</span> <span itemprop=\"name\">peppercorns</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 garlic</span> <span itemprop=\"name\">cloves</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 bay</span> <span itemprop=\"name\">leaf</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 parsley</span> <span itemprop=\"name\">sprigs</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Poaching</span> <span itemprop=\"name\">liquid</span></span></td><td>boil</td><td>reduce heat to low</td><td class=\"vertical\" rowspan=\"2\">cover & poach 5 min.</td><td>discard</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 3 oz. (85 g)</span> <span itemprop=\"name\">tilapia filets</span></span></td><td class=\"righthide\" colspan=\"2\"></td><td class=\"vertical\" rowspan=\"5\">plate & garnish</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">Salt</span></span></td><td class=\"righthide\" rowspan=\"3\"></td><td class=\"righthide\" colspan=\"2\" rowspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Extra</span> <span itemprop=\"name\">virgin olive oil</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (9 g)</span> <span itemprop=\"name\">capers</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1</span> <span itemprop=\"name\">lemon</span></span></td><td>cut into 8 wedges</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 love spicy buffalo chicken wings. I also love chili. And yes, I love to cook too. So when the company I work for (Boeing) presented a chili cook-off contest a while back, I took the challenge to heart (and the drawing board!). There are a few versions of buffalo chicken chili circulating the web, but I came up with a variation that I think adds much more texture, intense flavor, and plenty of heat while minimizing the labor and time. And best of all, this chili recipe is quite healthy. (Oh, and I won the cook-off with this chili. )I did follow the traditional \"Texas\" style of chili making and did not include beans. This recipe is very thick, savory, and meaty. One of my variations is to use two types of chicken meat for added flavor and texture. I use the traditional ground chicken, and I also include whole shredded chicken from a store bought rotisserie chicken. If you prefer beans in your chili, please feel free to add them (I think pinto beans would be very good). I included plenty of aromatics (vegetables) cooked until soft and brown, and a good dose of Louisiana hot pepper sauce for heat. The addition of beer adds some flavor but mostly assist in deglazing the pan which is very important in this recipe since I recommend cooking this chili in a stainless steel pan (do not use a non-stick pan) in order to generate lots of those yummy brown bits (fond) that stick to the bottom of the pan (which is always a good thing!). Starting with a store bought rotisserie chicken, shred the chicken from the bones (discarding the skin), and temporarily store the meat in a bowl. If you feel the need to roast your own chicken go for it, but in this case, I think a store bought roasted chicken saves lots of time and energy. Some people (like my daughter) prefer to opt for larger cuts of meat and cut the chicken into cubes rather than shred. This option is up to you. I prefer the shredded meat because it adds a thicker texture to the chili, and also adds more surface area to blend with sauce. For the aromatics (vegetables), start with 2 carrots, 3 celery stalks, 1 red bell pepper, and 1 medium onion. The addition of diced jalapeño pepper(s) is optional for extra heat. Cut the vegetables into a fine dice. (Discard the seeds of the red bell pepper. )Once again, the fine dice adds more surface area to the chili, which adds a more thicker texture, and richer flavor when sautéed. Next, mince 5 cloves of garlic. For the spices, you will need 2 Tbs of Chili Powder, 3 tsp of ground cumin, and 1 tsp of ground coriander. Add additional spices (plus salt and pepper) as your taste desires when the chili is completed. Finally you will need one 14. 5 oz. can of diced tomatoes, one 15 oz. can of tomato sauce, 1/2 cup of Louisiana cayenne hot pepper sauce (give or take), and one 12 oz bottle of beer for deglazing the pan. Start by cooking the ground chicken meat in a med-high heatedpan with a little olive oil. I prefer a stainless steel pan so that the meat will form little browned bits (called fond) that will stick to the bottom of the pan and provide lots of concentrated flavor later on. Season the meat with salt and pepper. Make sure the meat gets good and brown (Browning = Flavor). When the meat is cooked, reserve the chicken for later use. Use the same pan to brown the vegetables in the next step, in order to get the browned bits released from the bottom of the pan. Add 3 Tbs of butter to the pan and cook the vegetables over med-high heat, for at least 10 to 15 minutes, until the vegetables are soft, tender, and the onions start to brown. Once again, add some salt (and/or pepper). With a wooden spoon, scrape up all of the brown bits from the cooked meat which will add intense flavor to the chili. Browning equals flavor, so do not rush this step. Note the brown bottom on the stainless steel pan when you are finished cooking the meat and vegetables. This is pure flavor!The beer will be used to deglaze the pan, and add this concentrated flavor to the chili. Add the cooked chicken and vegetables back to the pan and clear a spot in the center of the pan to cook the spices for 30 seconds. Add about 1 Tbs of olive oil to the center of the pan then add the garlic and spices. Stir around and cook for about 30 seconds. At this point, the bottom of the pan will be very brown with food and spices sticking. Add 12oz of a good beer to the pan and stir with a wooden spoon to deglaze the pan, and dissolve all of the brown bits stuck on the bottom. Finally add the tomato sauce, diced tomatoes, and hot sauce. Simmer to the desired thickness that you prefer. Season with salt and pepper to taste. Add additional spices if desired. Garnish with your favorite condiments. I prefer sour cream, chopped green onions, and served with a warm bread stick. Buffalo Chicken Chili(serves 6)Tony Olson has a passion for cooking and playing around with cooking gadgetry. He is currently experimenting with rice-cookers and the plethora of tasty dishes that can be created in these one pot wonders.", "role": "user" }, { "content": "<table><tr><td>1 Tbs. (15 mL) olive oil</td><td colspan=\"2\" rowspan=\"3\">saute until browned</td><td rowspan=\"9\">combine</td><td rowspan=\"15\">simmer 5 min</td><td rowspan=\"19\">simmer 15 min or until thickened</td><td rowspan=\"20\">season</td></tr><tr><td>1 lb. (450 g) ground chicken</td></tr><tr><td>salt & pepper</td></tr><tr><td>2 Tbs. (30 g) unsalted butter</td><td class=\"righthide\" rowspan=\"2\"></td><td rowspan=\"6\">saute until soft</td></tr><tr><td>salt</td></tr><tr><td>3 celery ribs</td><td rowspan=\"4\">chop fine</td></tr><tr><td>2 carrots</td></tr><tr><td>1 medium onion</td></tr><tr><td>1 red bell pepper</td></tr><tr><td>5 garlic cloves</td><td colspan=\"3\" rowspan=\"5\">toast 30 sec in pan</td></tr><tr><td>2 Tbs. (15 g) chili powder</td></tr><tr><td>2 tsp. (4 g) ground cumin</td></tr><tr><td>1 tsp. (2 g) ground coriander</td></tr><tr><td>1 Tbs. (15 mL) olive oil</td></tr><tr><td>1 rotisserie chicken</td><td colspan=\"3\">shred meat</td></tr><tr><td>12 oz. (355 mL) beer (good micro brew)</td><td class=\"righthide\" colspan=\"4\" rowspan=\"4\"></td></tr><tr><td>1/2 cup (120 mL) cayenne pepper hot sauce</td></tr><tr><td>15 oz. can (425 g) tomato sauce</td></tr><tr><td>14.5-oz. (410 g) can diced tomatoes</td></tr><tr><td>salt & pepper</td><td class=\"righthide\" colspan=\"5\"></td></tr><tr><td>12 oz. (355 mL) beer</td><td colspan=\"6\">drink while chili simmers</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 got this recipe for a fun dip from Tara, my neighbor and friend, to try out for Halloween. I made a batch of last week and thought I'd better post it before Halloween is upon us. Unfortunately, I \"misplaced\" the pictures I took while making this dip. They are not on my CompactFlash cards, so I must have downloaded to my computer already. . . the computer that's currently stuffed in my closet because of the recarpeting. When I get access to the pictures again, I'll update this post, but for now, we must use our imaginations. I started by assembling the necessary ingredients: A 10-ounce box of frozen chopped spinach, 4 oz. cream cheese, 1/2 cup sour cream, 1/3 cup salsa, 2 scallions, 1 clove of garlic, and 1/2 teaspoon each of salt and pepper. I thawed the spinach and drained it in a sieve. While it was draining, I chopped up the scallions and minced the garlic. After the spinach was drained, I used a paper towel to press on the spinach to squeeze most of the excess liquid out. Then I put all the ingredients into a bar blender and blended until all the components were well blended together. You may need to turn off the blender and use a spoon to redistribute the contents before it will fully blend. It's also probably a good idea to break the cream cheese into smaller chunks to help the blender mix evenly. Pour the mixture into a bowl and refrigerate for at least two hours for the dip to thicken slightly. About 30 minutes before time to serve, remove the dip from the refrigerator and let it stand at room temperature. Serve with thick chips or crackers. Tina and I found the flavor to be pleasant and the consistancy perfect for dipping. OurTostitosbrand tortilla chips picked up ample amounts of dip without a problem (dip didn't drip off and the chip didn't snap). The final flavor of the dip is largely dependant of the flavor and quality of the salsa used. I found that a salsa high in tomato paste (likePacePicante SauceorChunky Salsa) worked really well, while a fresh tomato salsa (like Salsa Cruda or Pico de Gallo) did not work as well because it wasn't as thick and the tomatoes contain a lot of additional water. Also, the salsa flavor comes through to the final dip. We used a chipotle salsa and achieved a nice smokey flavor to the dip. The dip also looked like spinach dip and didn't seem to have the promised \"slime\" effect. Tasty, yes. Scary? Nope.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">10 oz</span> <span itemprop=\"name\">frozen spinach</span></span></td><td>thaw & drain</td><td class=\"vertical\" rowspan=\"8\">blend</td><td class=\"vertical\" rowspan=\"8\">refrigerate 2 hours</td><td class=\"vertical\" rowspan=\"8\">let stand 30 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 oz</span> <span itemprop=\"name\">cream cheese</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\">1/2 c</span> <span itemprop=\"name\">sour cream</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 c</span> <span itemprop=\"name\">mild salsa</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 green</span> <span itemprop=\"name\">onions</span></span></td><td>chop</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 garlic</span> <span itemprop=\"name\">clove</span></span></td><td>mince</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><td class=\"righthide\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp</span> <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": "My favorite steak for grilling is a porterhouse steak. This is a beef steak cut from the loin that includes parts of two delicious muscles: the top loin and the tip of the tenderloin (or filet as in filet mignon). The filet is extremely tender with a buttery, melt-in-you-mouth texture when cooked to medium-rare. The top loin, also known as strip steak, New York strip steak, or Kansas City steak, has a more chewy texture preferred by some and is full of rich beef flavor. When I say the strip steak is more chewy, I mean it is a little more textured than the filet - you still don't need a steak knife to cut into it. To top it all off, I like to prepare mushrooms reduced in beef broth. (A T-Bone steak is almost the same cut as a Porterhouse but with a much smaller section of the filet attached. Because of this, the T-Bone steak is a little less tender than a Porterhouse. Cook a T-Bone steak the same way as a Porterhouse steak. )I prepared the mushrooms on the side burner of my propane grill while prepping and grilling the steak. First melt two tablespoons butter in a pan and allow the butter to foam. Place 8 oz. sliced mushrooms (button or medium cremini work well) in the butter and saute on medium heat until mushrooms give off moisture. Once most of the moisture has boiled off, add a 14 oz. can of low sodium beef broth to the pan and allow the broth to reduce. When the broth has reduced to the point where it coats the back of a spoon, add two tablespoons of heavy cream. While stirring, let the heavy cream reduce the sauce until it coats a spoon again. Remove from heat and set aside for topping the steak. Meanwhile, build a two level charcoal fire or preheat your propane grill. Prepare your Porterhouse steak by seasoning with salt and pepper on both sides. I prefer to cook thicker steaks of about 1-1/4 inch to 1-1/2 inch in thickness (a little less than 2 pounds). During grilling, the thicker steak results in a more even medium rare throughout the meat. Place the steak on the hottest part of the grill and leave it there for 2 minutes. If using a propane grill, close the lid. On a charcoal grill, keep the lid off, but keep an eye open for flame ups and put them out with a squirt bottle or simply move the steak to prevent charring. After two minutes, flip the steak over and brown the other side - two minutes. Once both sides have been browned, move the steak over to the lower heat and finish cooking. In general it should take about 7-8 minutes to cook to medium rare (internal temperature of 130°F), but because the building of fires is different every time, I recommend using an instant read thermometer to check the internal temperature. Just insert the probe from the side of the steak and plunge the probe into the center. Don't worry if it takes longer than eight minutes, that just means your heat is too low. Continue to let it cook until the internal temperature reads 130°F. Remove from grill and let the steak rest for five minutes loosely covered with aluminum foil. The filet of the Porterhouse steak should not be cooked beyond medium rare or it may toughen. I solve this by rotating the steak such that the strip steak is closer to the high heat while the tenderloin cut is on the cooler side. This will cook the filet a bit slower and not dry it out while trying to finish the top loin. Serve with mushroom topping over the steak or on the side.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/4\"</span> <span itemprop=\"name\">Porterhouse or T-bone steak</span></span></td><td>salt & pepper</td><td>grill on high for 2 min. each side</td><td>grill on low until 130°F</td></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</span></span></td><td>melt</td><td rowspan=\"2\">sautee</td><td class=\"vertical\" rowspan=\"3\">reduce</td><td class=\"vertical\" rowspan=\"4\">reduce</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz.</span> <span itemprop=\"name\">sliced mushrooms</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">14 oz.</span> <span itemprop=\"name\">low sodium beef broth</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 Tbs.</span> <span itemprop=\"name\">heavy cream</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": "After baking the Chocolate Pecan Pie yesterday, I decided to bake a traditional pecan pie. Pecan pie fillings generally have a texture between custard and gooey. They are also very sweet. This is how I make a traditional pecan pie. I start by turning on my oven to preheat. I'll be baking the crust blind, so I preheat to 400°F. While the oven is warming up, I throw (170 g) pecans onto a pan and slip them in for ten minutes to toast, stirring once or twice. After the pecans are toasted, I set them aside to cool and then chop them up. If you chop them while they are hot, the pecans will crumble. It's best to wait the few minutes for them to cool off. Once the oven has been heated, blind bake the crust. This can be performed simply by lining the inside of the crust with a sheet of aluminum foil or parchment paper. Fill the foil or paper lining with pie weights (ceramic beads that keep the crust from rising and puffing up when baked empty). If you don't have pie weights handy, simply pop holes in the crust (bottom and sides) with a fork. (Make sure the crust is thawed if you're using a frozen crust. ) Slip the pie crust onto the center rack and bake until the crust is light golden (about 10 minutes). In the meantime, assemble the filling. It is often faster for me to weigh out ingredients than to try to measure with liquid and dry measuring cups, so I'll list the ingredients in the units which I use in my own kitchen here and in both volume and mass below. The ingredients I use in the filling are 55 g butter, 3 large eggs (150 g total), 100 g granulated sugar, and (315 g) maple syrup. Purists will notice that I am deviating from tradition here. Normally you would use corn syrup, more sugar, and more butter. I like the flavor that maple syrup brings and I think that it's plenty sweet already. Melt the butter and whisk the ingredients together with 3 g of table salt to bring out the flavors. It takes a bit of muscle to get it smooth because of the eggs, but keep at it until it's well blended. (Or use a mixer. )Now, fold in the chopped pecans. The filling is ready now. If everything was timed correctly, the crust should be light golden yellow to brown (ten minutes). Pull it out and reduce the oven temperature to 275°F. We're going to slow bake the pie to ensure the filling bakes evenly. A higher temperature might result in the center of the filling to still be liquid while the outside is overcooked. Pour the filling into the crust and level it. Slip it into the middle of the 275°F oven and bake for 60 minutes. The pie is done when you hold the sides and twist gently. The outer filling should not move and the inside should jiggle a little. Take it out and let it cool. This will allow the center to finish cooking and will let the pie set. Serve after fully cooled. I like to give it a bit of a refrigeration as well. If you want to serve the pie warm, after the pie has been fully cooled, put it in an oven at 250°F for 15 minutes. Traditional Pecan Pie(makes one 9 in. pie)Update on July 30, 2011:After baking three of these pies in rapid succession, I have a couple more tips. I used already chopped pecan pieces (available in the bulk section of my local supermarket) to save the (sometimes messy) step of chopping the pecans. If you're lucky enough to have chopped pecans available for sale, feel free to use those. The amount of time it takes to toast them seems to vary from day to day. Just spread them out in a pan and let them toast while the oven is preheating and check on them every few minutes until they are fragrant. Then check on them more often and remove them before they begin to burn. As long as you can smell the strong aroma of toasted pecans, it's good. I store my maple syrup in the fridge, so it's cold enough to immediately turn the butter back into a solid which makes it difficult to whisk. Microwaving the maple syrup after measuring out the quantity you need until it is warm (90-100°F) works well, just make sure it doesn't get too hot (150°F) or the eggs could cook/curdle. Finally, I followed the advice of an anonymous commenter below and instead of mixing the pecans in before pouring the filling into the fie crust, I simply put the toasted pecans in the pie crust and poured the filling over it. This was faster and easier because the pecan pieces didn't cause the filling to pour funny and I could easily make the filling come out in a steady controllable stream. Update on July 31, 2011:I discovered last night that my traditional pecan pie has the exact same ingredients and quantities as one of the subvariants of Pecan Pie published inThe New Best Recipeby the editorsCook's Illustrated Magazine. Although, The New Best Recipe was published after my recipe was posted online, I suspect that whoever I got my recipe from years before ultimately got the recipe from an earlier printing of the Cook's Illustrated recipe.", "role": "user" }, { "content": "<table><tr><td colspan=\"5\" style=\"text-align:center\">Preheat oven to 400°F</td></tr><tr><td>9 in. pie crust</td><td>prebake</td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"7\">pour and level</td><td class=\"vertical\" rowspan=\"7\">bake 275°F 60 min.</td></tr><tr><td>6 oz. (170 g) pecans, toasted</td><td>chop</td><td class=\"vertical\" rowspan=\"6\">mix</td></tr><tr><td>4 Tbs. (55 g) butter, melted</td><td class=\"vertical\" rowspan=\"5\">whisk</td></tr><tr><td>3 large (150 g) eggs</td></tr><tr><td>1/2 cup granulated sugar</td></tr><tr><td>1 cup (245 mL or 315 g) maple syrup</td></tr><tr><td>1/2 tsp. (3 g) 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": "Chocolate Brownies are an American dessert that is half cookie and half sheet cake. Often, brownies will be covered with a layer of chocolate fudge, but these brownies are so chocolaty that they hold their own without any special toppings. For these brownies, I usedJohn's Favorite Browniesrecipe from theScharffen Bergerwebsite. This recipe yields brownies that are moist and chewy when you first bit into them, but also feel like they melt in your mouth due to the high chocolate content. Start by assembling 6 ounces (170 g) 70% cacao content chocolate (could be marked \"dark\" or \"bittersweet\"), 6 ounces (170 g) butter, 1 cup (125 g) all-purpose flour, 1-1/2 cup (300 g) granulated sugar, 3 large eggs, and 1 teaspoon vanilla extract. Preheat the oven to 325°F (160°C). Butter a 9x13-inch pan. The pan can either be left as is, or dusted with flour or cocoa powder to help the brownies release after baking. Break the chocolate into chunks. Cut the butter up and place both the chocolate and the butter into a double boiler or a metal bowl set on top of a pot with simmering water. Chocolate melts fairly easily, but can seize and burn when heated too high. Melting it over steam is an easy way to keep the temperature at a moderate level. Be careful not to introduce steam into the chocolate because too much water can also cause the melted chocolate to seize. Stir gently while the chocolate and the butter melt to help even melting. When all the chocolate and butter have melted, turn off the heat but keep the bowl over the hot water to keep the mixture warm and easy to work with. Stir to completely mix the butter and chocolate together. Add the sugar to the chocolate and stir in. Lightly beat the eggs and the vanilla extract together. Add the eggs and vanilla extract to the mixture and stir and fold until the eggs are blended into the chocolate. This step takes a little longer than the others because the egg will seem to try its best to stay separate from the chocolate. Using fast strokes to mix in the egg in the center of the bowl followed by a folding action to bring more egg into the center of the bowl works best for me. You also don't have to worry about the eggs curdling because the melted chocolate isn't that hot. Usually, when you introduce eggs to a hot liquid, you want to temper the eggs first (adding a little of the hot liquid to the eggs to help gradually bring the temperature of the eggs up) to prevent getting bits of scrambled eggs in your mix. With melted chocolate, this isn't a problem because the chocolate usually doesn't get hot enough. Add the flour to the batter and stir until all the flour is integrated. If desired, up to one cup of chopped nuts can be stirred in with the flour. Pour the batter into the buttered (and floured) baking pan. Using a smaller pan (such as an 8-inch square) will produce thicker and chewier brownies. The baking time may need to be adjusted to achieve the desired texture. The batter will be fairly thick, so you may need to help spread it with a spatula. Place the baking pan on a rack in the center position of the oven and bake for 35 minutes. To check if the brownie is done, insert a toothpick into the center of the brownie. It should come with with brownie crumbs on it and no batter. (If your toothpick comes up clean, then you might have over baked it. Remove, cool, cut, and call them Chocolate Brownie Cakes. ) Let the brownies cool in the pan before cutting them into 2-inch (5 cm) squares. Because these brownies have a tendency to stick to your knife as you cut, use a little bit of (melted) butter on the blade to keep the brownie from sticking. If any chocolate does start to stick, wash the knife and reapply butter. If you don't, then more and more chocolate will stick to the knife and you'll end up tearing whole chunks of brownie up as you slice.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"6\">Preheat oven to 325°F (160°C) and butter a 9x13-in. baking pan</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\">70% cacao chocolate</span></span></td><td class=\"vertical\" rowspan=\"2\">melt in double boiler</td><td rowspan=\"3\">stir in</td><td rowspan=\"5\">stir in</td><td rowspan=\"6\">stir in</td><td rowspan=\"6\">bake 325°F (160°C) for 35 min.</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></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cup (300 g)</span> <span itemprop=\"name\">granulated sugar</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 large</span> <span itemprop=\"name\">eggs</span></span></td><td class=\"vertical\" colspan=\"2\" rowspan=\"2\">lightly beat</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\">vanilla extract</span></span></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><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": "In my mind, there is a minimum level of quality that a homemade chocolate chip cookie should at least meet. Because the recipe is so widely available, there really isn't an excuse (unless you are experimenting in an attempt to develop a better recipe) for anyone to make a chocolate chip cookie that is worse than the Nestlé® Toll House® Chocolate Chip Cookie. The recipe is printed on the back of virtually ever bag of the most popular chocolate chips in the world - the Nestlé Toll House Morsels. If you've never made a batch of chocolate chip cookies based on Nestlé's Toll House recipe, then you should definitely give it a try. According to Nestlé, the Toll House recipe originated with Ruth Wakefield who, along with her husband, operated the a lodge in New England called the Toll House Inn. Sometime in the early 1930's, Ruth was preparing cookies for her guests when she chopped up a bar of Nestlé Semi-Sweet chocolate and added it to the dough. The result became the most popular chocolate chip cookie recipe in the world. By 1939, Nestlé began producing the Toll House Morsels to make it easy for everyone to make this recipe. The recipe is actually quite simple and straightforward. Wet ingredients are mixed first until evenly distributed and then dry ingredients are mixed it. Lastly, chocolate chips and (if desired) chopped nuts are mixed in by hand. The interesting thing is that by altering the quantity of one ingredient (flour) we can achieve cookies of all sorts of different textures. The recipe calls for 2-1/4 cup flour (which is 280 g if the flour has been sifted or up to 360 g if the flour has completely settled), 1 tsp. (4. 6 g) baking soda, 1 tsp. (6 g) table salt, 2 cups (340 g) chocolate chips, 1 cup (220 g) unsalted softened butter, 2 large (100 g) eggs, 1 tsp. (5 mL) vanilla extract, 3/4 cup (150 g) granulated sugar, and 3/4 cup (165 g) brown sugar. The mass conversions are mine and, wherever possible, I assumed USDA Nutrient Standards for volume to mass ratios. The original recipe includes one cup chopped nuts which I chose to exclude from this recipe as I wished to make a plain chocolate chip cookie for this article. You may have noticed that I was not precise with the mass of the flour. This is because Nestlé's recipe only states: \"2 1/4 cups all-purpose flour\". Is this flour sifted (as all flour should be before measuring), unsifted, or settled for one year and then packed down to fit as much as possible in a cup? I tested the whole range of flour density options starting with the USDA standard 125 g per cup (sifted) up to the maximum I could push into a leveled cup, 160 g per cup. Recipes (should) always use sifted measurements when providing volumes of flour because of repeatability. If a recipe used unsifted flour, it would be nearly impossible to replicate the exact same quantity of flour using measuring cups because it's impossible to tell how much the flour has settled. (SeeKitchen Notes: Wheat Flourfor more commentary on measuring flour. ) Unfortunately, in the case of this recipe, it was clearly not written with 125 g per cup in mind. After testing a whole range of flour measurements, it seems that 160 g per cup (or a total of 360 g) of flour was the intended quantity. For those of you who do not use kitchen scales and wish to dry measure this amount - it's a little more than 2-3/4 cup sifted flour. This experiment did yield some interesting results (besides the trashcan full of excess cookies, empty Costco bags of Toll House morsels, and a colleague atFanpopwho ate over 2000 calories of soft, gooey cookies during two or three hours of coding). The less flour that went into the dough, the thinner, softer, and chewier the cookies became. In fact, several of the tasters actually preferred this style of cookie. This isn't the Toll House recipe that I was familiar with, so I kept testing, but I've included the recipe for the thin chewy style (similar in consistency to the soft Chips Ahoy® cookies that come in the red bag) down below. The procedure is the same as the regular cookies, just alter the amount of flour. Speaking of flour, take the 360 g flour and mix it with the baking soda and table salt. Set aside to be mixed into the dough later. On low speed, mix the butter, granulated sugar, brown sugar, and vanilla extract until smooth. This is easiest with softened (but not melted) butter. Softening butter just means you leave it out for a while (an hour or two should do it). If it becomes so soft that a butter knife drop through it (placed flat side on top of the butter) by the weight of the knife alone, then that's perfect. I like to start off by simply dropping my two sticks of butter into the mixing bowl and going about my other business. When I come back to the kitchen and remember that I'm making cookies, the butter is generally soft enough by then. This technique may not work as well for others. Once the mixture is evenly blended, scrape down the sides with a spatula and add one large egg. Beat at low speed until blended, then add the second egg and beat until fully integrated. Scrape down the sides one last time and set the mixer on low speed. Gently add the flour, baking soda, and salt mixture into the mixing bowl a little at a time. If you're too fast, you'll see a lot of flour build up as your mixer beats the dough. Just stop and wait until you don't see as much white and continue until all the flour is in the dough. Stop the mixer and remove the bowl. Pour in the chocolate chips and mix by hand. We don't want the mixer to do this part because it might become over zealous and smoosh our chocolate. The desired result is to have pockets of velvety smooth chocolate interspersed through our cookie, not for the whole thing to be chocolaty. This is also the right time to add any chopped nuts or other additions you may wish to make to the cookie. At this point, if you haven't preheated your oven to 375°F, it's a good time to do so. The next step is to form the cookies themselves. I prefer to bake the cookies on either a silicone baking mat or on parchment paper. Both work equally well in providing a nonstick surface that doesn't overly brown the edges of the cookies (like aluminum foil might do). Forming the cookies is easy - you don't have to worry about shape much since the dough melts as it bakes and flows into a circle. I did the first few batches with a tablespoon and my hands, but washing my hands to move trays around got tedious, so I did the last several tests using a tablespoon and a teaspoon to scoop and plop the dough onto the sheet. According to the recipe, you can make 60 cookies per batch. I must make big cookies because in the week of testing, I never ended up with more than 32 in a batch (I use a heaping tablespoons). The cookies end up roughly the same thickness, so if you like thicker cookies, you'll need to use more flour than the recipe states. Also, by making smaller cookies they'll seem thicker because the thickness remains roughly constant while the diameter reduces. The cookies should be baked for ten minutes (give or take a minute depending on your oven) at 375°F. I tested baking at 300°F (for 20 minutes) and 450°F (for 6 minutes) and didn't really notice much difference in the final product once the cookies fully cooled. When making the reduced flour (thin and chewy) cookies, placement of the cookie dough is fairly important since the dough spreads out quite a bit while baking. Once one pan of cookies is done, take them out of the oven and slide the next pan in. Let the cookies cool on the pan for about five minutes and then transfer them to a wire rack to cool completely. They can be stored in an air tight container at room temperature for about a week - if they aren't eaten up first.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"8\">Preheat oven to 375°F (190°C)</td></tr><tr><td>1 cup (220 g) unsalted butter</td><td>soften</td><td class=\"vertical\" rowspan=\"4\">beat</td><td class=\"vertical\" rowspan=\"5\">beat in one egg at a time</td><td class=\"vertical\" rowspan=\"8\">slowly beat in flour</td><td class=\"vertical\" rowspan=\"10\">stir</td><td class=\"vertical\" rowspan=\"10\">form into rough balls on a baking pan</td><td class=\"vertical\" rowspan=\"10\">bake 375°F (190°C) 10 min.</td></tr><tr><td>3/4 cup (150 g) granulated sugar</td><td class=\"righthide\" rowspan=\"3\"></td></tr><tr><td>3/4 cup (165 g) brown sugar</td></tr><tr><td>1 tsp. (5 mL) vanilla extract</td></tr><tr><td>2 large (100 g) eggs</td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td>2-3/4 cup (plus 1/8 cup) (360 g) flour</td><td class=\"vertical\" colspan=\"3\" rowspan=\"3\">mix</td></tr><tr><td>1 tsp. (4.6 g) baking soda</td></tr><tr><td>1 tsp. (6 g) table salt</td></tr><tr><td>2 cups (340 g) chocolate chips</td><td class=\"righthide\" colspan=\"4\" rowspan=\"2\"></td></tr><tr><td>1 cup chopped nuts (optional)</td></tr></table><br><table><tr><td align=\"center\" colspan=\"8\">Preheat oven to 375°F (190°C)</td></tr><tr><td>1 cup (220 g) unsalted butter</td><td>soften</td><td class=\"vertical\" rowspan=\"4\">beat</td><td class=\"vertical\" rowspan=\"5\">beat in one egg at a time</td><td class=\"vertical\" rowspan=\"8\">slowly beat in flour</td><td class=\"vertical\" rowspan=\"9\">stir</td><td class=\"vertical\" rowspan=\"9\">form into rough balls on a baking pan</td><td class=\"vertical\" rowspan=\"9\">bake 375°F (190°C) 10 min.</td></tr><tr><td>3/4 cup (150 g) granulated sugar</td><td class=\"righthide\" rowspan=\"3\"></td></tr><tr><td>3/4 cup (165 g) brown sugar</td></tr><tr><td>1 tsp. (5 mL) vanilla extract</td></tr><tr><td>2 large (100 g) eggs</td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td>2-1/4 cup (280 g) flour</td><td class=\"vertical\" colspan=\"3\" rowspan=\"3\">mix</td></tr><tr><td>1 tsp. (4.6 g) baking soda</td></tr><tr><td>1 tsp. (6 g) table salt</td></tr><tr><td>2 cups (340 g) chocolate chips</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": "A few weeks ago, Tina and I went to a garden party hosted by our friends. A variety of authentic Greek foods were available for tasting and enjoyment as we had a good time chatting with friends, meeting new people, and watching children play. In particular, we found that we kept going back to the blend of spicy garlic and cool cucumber in the tsatsiki. We asked Anghelika for the recipe, and she related the procedure to us as taught to her by her grandmother, Anghelika. The ingredient ratios are pretty flexible with this recipe. Start with 1 pint (470 mL) Greek-style yogurt, 2 cloves garlic, 1 medium cucumber (we'll actually only use half a cucumber), 1 tablespoon (15 mL) red wine vinegar, and 1 tablespoon extra virgin olive oil. Anghelika says her grandmother kept telling her to make sure to remember the vinegar (as if it was the secret to her tsatsiki recipe). The amount of garlic used in this recipe is up to the individual's taste. I suggest starting with the two cloves and adjusting to taste when you make tsatsiki in the future. Peel the garlic cloves and cut off the woody ends. Pulverizing the cloves as best as you can. You can mince the garlic with a knife, rub it with the tings of a fork, run it through a garlic press, or use a zester (shown in the picture). Peel the cucumber. Split the cucumber in half (cut crosswise) and then again along the length of the cucumber to expose the seeds. A teaspoon or similar implement can then be used to scrape out the seeds. Whenever I work with cucumbers, I always cut a little bit and taste it before I add it to a recipe. If a cucumber is old or not good quality, it can taste bitter instead of slightly sweet and refreshing. Using a cucumber like that can ruin a recipe pretty easily. Cut up one half cucumber into small strips. You can use a coarse grater for this if you don't like fine knife work. Cucumbers contain a lot of water which we don't want to introduce to the Greek-style yogurt. (Greek-style yogurt or Bulgarian yogurt is strained to remove excess liquid, so it's a bit thicker than \"standard\" yogurt. It also tastes a bit different - the flavor seems closer to a really good sour cream than to plain Yoplait. ) Take the chopped up cucumber and squeeze it. You can do this by placing it in a piece of cheesecloth and squeezing. My favorite method - squeeze it in your fist. Add the drained cucumber to the garlic. Mix the garlic, cucumber, olive oil, and vinegar together. Stir it around a little to separate the little garlic and cucumber pieces. Put the yogurt in a container large enough to stir in the garlic and cucumber mixture without making a mess. I scooped the yogurt into a 1 quart container. Add the garlic and cucumber mixture to the yogurt. Stir until everything is evenly distributed in the yogurt. Stir in salt to taste. I found that 1/4 teaspoon table salt was a good amount. This step is really important - refrigerate for at least a day. Right after mixing the yogurt, the tsatsiki is a bit runny and somewhat flavorless (it just tastes like the yogurt). After refrigerating for a day, the garlic flavor permeates the thickened tsatsiki.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 pint (470 mL)</span> <span itemprop=\"name\">Greek-style yogurt</span></span></td><td class=\"righthide\" colspan=\"3\"></td><td class=\"vertical\" rowspan=\"6\">mix</td><td class=\"vertical\" rowspan=\"6\">refrigerate 1 day</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><td class=\"righthide\"></td><td rowspan=\"4\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 medium</span> <span itemprop=\"name\">cucumber</span></span></td><td>finely shred</td><td>drain</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\">red wine vinegar</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\">1 Tbs. (15 mL)</span> <span itemprop=\"name\">extra virgin olive oil</span></span></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\" 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": "In the Southern states of the U. S. , there is a popular (and tasty) dish that makes use of some ingredients that may have fallen out of favor in other parts of the country. Like most recipes from the south, everyone's got a different way to prepare dirty rice, including a few recipes that don't even call for chicken livers and gizzards. Here's a simply, yet full-flavored, version of dirty rice that even those in the South will approve of. Dirty rice is named \"dirty\" because of the inclusion of chicken livers which gives the rice a fine-grained brown coating - making it look like it's dirty. In my book, if the dirty rice doesn't have livers and gizzards, then it isn't dirty rice. Be sure to purchase your livers and gizzards the same day you prepare this dish for the best flavor. Livers and gizzards tend to go bad much faster than the rest of the chicken, so it's best to get them as fresh as possible. A quick survey of my local supermarkets revealed that about half of them carried livers fresh in plastic containers in the refrigerated meats section, but none carried fresh gizzards. All the supermarkets sold gizzards and hearts together in a plastic wrapped tray in the frozen meats area. These work just fine for this recipe. Start by laying out your ingredients (clockwise from top left): 4 cupschicken stock, one medium onion, one celery rib, one red bell pepper, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cayenne pepper, 1/2 pound chicken livers (about 5 livers), 1/4 pound chicken gizzards (about 6 gizzards), 3 cloves garlic, and 2 cups rice. Finely chop of the onion, celery, and bell pepper. Mince the garlic. Chop up the livers and gizzards into small pieces (to about 1/4-in. or 5-mm cubes). Heat a medium saucepan with a tablespoon of vegetable oil, butter, or bacon drippings until the fat just shimmers. Brown the gizzards over medium heat for about 5 minutes, turning occasionally to evenly brown. Add the chopped liver (the ingredient, not your sous chef), to the mixture and cook until the liver is just browned. Some moisture will probably seep out of the livers as they cook, so they won't brown up as nice as the gizzards, but that's okay. As soon as the livers aren't red or pink anymore, move to the next step. Add the onions to the liver and gizzards. Cook, while stirring, for another couple minutes until the onion just starts to turn translucent and tender. Mix in the bell peppers and garlic and cook for another three minutes while stirring occasionally. Pour the rice into the pan and stir to mix. Once the rice has been completely mixed, pour in the chicken stock and season with the ground black pepper and cayenne pepper. Add salt to your taste. If this is a dish to accompany others, you may want to use only a couple pinches of salt, but if this is your main entree, then go ahead and use a teaspoon of table salt (assuming your stock was unsalted). Bring the stock to a boil. (If your pan doesn't distribute heat effectively, hot spots may cause the rice and food at the bottom to cook onto your pan. If you suspect that may happen, then stir while brining the stock to a boil. )Once the mixture is boiling, cover and reduce the heat to low - just enough to keep the mixture simmering. I check this by listening for the steady sound of small bubbles popping (or use a glass lid). Allow the rice to simmer for twenty minutes, then remove from the heat. Fluff the rice and cover again for ten more minutes. Serve.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tablespoon (15 mL)</span> <span itemprop=\"name\">vegetable oil</span></span></td><td>heat</td><td class=\"vertical\" rowspan=\"2\">brown</td><td class=\"vertical\" rowspan=\"3\">cook until not pink</td><td class=\"vertical\" rowspan=\"4\">cook until tender</td><td class=\"vertical\" rowspan=\"7\">cook 3 min.</td><td class=\"vertical\" rowspan=\"8\">mix</td><td class=\"vertical\" rowspan=\"9\">add</td><td class=\"vertical\" rowspan=\"12\">season to taste</td><td class=\"vertical\" rowspan=\"12\">bring to boil</td><td class=\"vertical\" rowspan=\"12\">simmer 20 min.</td><td class=\"vertical\" rowspan=\"12\">fluff and rest 10 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 pound (110 g)</span> <span itemprop=\"name\">chicken gizzards (about 6)</span></span></td><td>chop</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 pound (225 g)</span> <span itemprop=\"name\">chicken livers (about 5)</span></span></td><td>chop</td><td class=\"righthide\"></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>finely chop</td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\">1 celery rib (25 g)</span></td><td>finely chop</td><td class=\"righthide\" colspan=\"3\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\">1 medium red bell pepper (120 g)</span></td><td>chop fine</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 cloves (10 g)</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\">2 cups (390 g)</span> <span itemprop=\"name\">rice</span></span></td><td class=\"righthide\" colspan=\"5\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 cups (945 mL)</span> <span itemprop=\"name\">chicken stock</span></span></td><td class=\"righthide\" colspan=\"6\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp. (1.0 g)</span> <span itemprop=\"name\">ground black pepper</span></span></td><td class=\"righthide\" colspan=\"7\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 tsp. (0.45 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=\"name\">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": "Homemade lasagna is always a favorite at potlucks or a nice dinner at home. Although it has many ingredients, the recipe is pretty hard to mess up(although I did mess up while making this one). Here's my recipe for a simple meat lasagna. There's quite a few ingredients, so I took two pictures: sauce ingredients and layer ingredients. To speed things up, I use a food processor to finely chop six cloves of garlic (about 18 g) and then a large (300 g) onion. In addition, I use about 28 oz. of pureed tomatoes and 28 oz. of diced tomatoes (using either one 28 oz can or two 14. 5 oz cans). For the meat, I use 1/2 pound ground beef (typically 85% lean) and 1/2 pound mild italian sausage with the casings removed (some markets allow you to purchase bulk sausage without casing which is convenient). I used ground beef from the round for the illustrations because it happened to be on sale. Ground chuck is also excellent. A 1/4 cup of heavy cream is also needed for the sauce. For the layers, I use 15 oz. container of whole milk ricotta cheese, 16 oz. mozzarella, 1-1/4 cup Parmesan cheese, 1 large egg, and on 8 oz. package of oven ready (no-boil) lasagna pasta. I grated the mozzarella in the food processor and used a microplane zester to grate the Parmesan cheese. Avoid using the pregrated cheeses because they are often additives that keep the cheese from clumping and make them last longer, but alter the taste. The egg should be lightly beated with a fork. We'll come back to these ingredients in a few minutes. First, heat a large pan or pot (a dutch oven works well) over medium flame. I used a six quart saute pan for this article. Pour 1 tablespoon oil into the heated pan. After it begins to shimmer, put the finely chopped onions into the pan. Cook for about two minutes, stirring occasionally. We want the onions to soften but not brown. Add garlic at this point and cook for another two minutes - stirring occassionally. Try not to brown the garlic. Once the garlic is fragrant, add the ground meat and increase heat to medium-high. Break up any large clumps of meat while stirring. I use a wooden spoon and just jab at any large pieces. Add salt and pepper to taste (I like about 1/2 teaspoon of each). Cook until the meat loses it's pink color, but not start to brown (about three to four minutes). Now stir in 1/4 cup heavy cream to help hold the meats together a bit. Allow the mixture to simmer and thicken until most of the water in the cream has evaporated. Now, add a can of pureed tomatoes and a can of diced tomatoes (drained). Stir the mixture until evenly distributed and bring to a simmer. After bubbles begin to form, lower the heat to low and cook for a few more minutes. The sauce is now done and we can set this aside to work on the layers. For the layers, put the ricotta cheese, a cup of parmesan (reserving 1/4 cup for use later), the chopped basil, beaten egg, and some salt and pepper (about 1/2 teaspoon each works well) into a medium bowl for mixing. Mix the ricotta and flavorings together with a fork, spoon or spatula until it's relatively smooth. Now, we're ready to build the lasagna. Most of the time, people build the lasagna in the 13 x 9 in. baking pan, but I saw an episode of America's Test Kitchen where they prepared the layers outside of the pan. This turns out to be an easy and fast way of putting the layers together (also works if you have a helper in the kitchen - one person can prepare the layers while the other builds the lasagna). This method starts by laying out all twelve pieces of the lasagna pasta. Then spoon the ricotta mix unto each pasta piece - about two tablespoons each. Distribute any excess evenly and flatten the ricotta onto each pasta piece. Assembling the lasagna is easy, but pay attention to what you are doing and how many layers there will be (I didn't and ran out of meat sauce because I was too liberal with it on the bottom layers). Prepare a 13x9 in. baking pan by applying a thin layer of meat sauce to the bottom, using just enough sauce to coat. Then place three lasagna pasta (with the ricotta facing up) into the pan. Then cover the pasta with a fourth of the shredded mozzarella cheese. Spoon enough meat sauce to cover the mozzarella and place another layer of lasgna pasta. Repeat with mozzarella, meat sauce, lasagna, mozzarella, and meat sauce. Be careful how much meat sauce you use because I lost track of how many layers I was building and used all the meat sauce - not leaving any to top the final layer. The top layer of pasta goes on the meat sauce, upside down. Cover this layer with the remaining sauce. This is when I realized I didn't have anymore sauce. By not covering this final pasta layer, I was guaranteed a very hard, dry covering that would probably need to be peeled off before eating the lasagna. I'll take pictures of a correctly made lasagna, the next time I make one and repost here. Cover the top layer of red sauce with the remaining mozzarella cheese and then sprinkle the final 1/4 cup of parmesan on top. This lasagna can now be cooled, wrapped and stored in the refrigerator for a couple days or frozen for a month. Before baking, cover the top with aluminum foil. To help prevent cheese from sticking to the aluminum foil, brush or spray some oil onto the foil. Place the lasanga onto the middle rack in a preheated 375?F oven for 15 minutes. I like to place the pan in a baking sheet in case any bubble over occurs. After fifteen minutes have passed, remove the foil and continue baking for 25 more minutes. Remove from the oven and allow the lasagna to cool for a few minutes before cutting and serving.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (15 mL)</span> <span itemprop=\"name\">olive oil</span></span></td><td class=\"vertical\" rowspan=\"2\">cook</td><td class=\"vertical\" rowspan=\"3\">add</td><td class=\"vertical\" rowspan=\"7\">add</td><td class=\"vertical\" rowspan=\"8\">stir in</td><td class=\"vertical\" rowspan=\"10\">bring to simmer</td><td class=\"vertical\" rowspan=\"18\">assemble</td><td class=\"vertical\" rowspan=\"18\">375°F for 15 min. covered</td><td class=\"vertical\" rowspan=\"18\">375°F for 25 min. uncovered</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large (300 g)</span> <span itemprop=\"name\">onion, chopped fine</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 large (25 g)</span> <span itemprop=\"name\">garlic cloves, minced</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. (225 g)</span> <span itemprop=\"name\">ground beef</span></span></td><td class=\"righthide\" colspan=\"2\" rowspan=\"4\"></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\">mild italian sausage, casings removed</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\">1/2 tsp. (1.2 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 cup (60 mL)</span> <span itemprop=\"name\">heavy cream</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\">28-29 oz. (794-822 g)</span> <span itemprop=\"name\">puree tomatoes</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\">28-29 oz. (794-822 g)</span> <span itemprop=\"name\">diced tomatoes, drained</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">15 oz. (425 g)</span> <span itemprop=\"name\">ricotta cheese</span></span></td><td class=\"vertical\" rowspan=\"6\">mix</td><td class=\"vertical\" rowspan=\"7\">spread ontop</td><td class=\"righthide\" colspan=\"3\" rowspan=\"8\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/4 cup (100 g)</span> <span itemprop=\"name\">grated Parmesan cheese</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (22 g)</span> <span itemprop=\"name\">chopped basil leaves</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, beaten</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\">1/2 tsp. (1.2 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\">12 oven</span> <span itemprop=\"name\">ready lasagna pasta</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">16 oz. (455 g)</span> <span itemprop=\"name\">mozzarella cheese</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr></table><br><table><tbody><tr align=\"middle\"><td>4 oz. mozzarella cheese and 1/4 cup parmesan cheese</td><td bgcolor=\"#f0f0f0\" width=\"20\"> </td></tr><tr align=\"middle\"><td>meat sauce</td><td bgcolor=\"#c00000\"> </td></tr><tr align=\"middle\"><td>lasagna pasta</td><td bgcolor=\"#fae985\"> </td></tr><tr align=\"middle\"><td>ricotta mixture</td><td bgcolor=\"#f0fff0\"> </td></tr><tr align=\"middle\"><td>meat sauce</td><td bgcolor=\"#c00000\"> </td></tr><tr align=\"middle\"><td>4 oz. mozzarella cheese</td><td bgcolor=\"#f0f0f0\"> </td></tr><tr align=\"middle\"><td>ricotta mixture</td><td bgcolor=\"#f0fff0\"> </td></tr><tr align=\"middle\"><td>lasagna pasta</td><td bgcolor=\"#fae985\"> </td></tr><tr align=\"middle\"><td>meat sauce</td><td bgcolor=\"#c00000\"> </td></tr><tr align=\"middle\"><td>4 oz. mozzarella cheese</td><td bgcolor=\"#f0f0f0\"> </td></tr><tr align=\"middle\"><td>ricotta mixture</td><td bgcolor=\"#f0fff0\"> </td></tr><tr align=\"middle\"><td>lasagna pasta</td><td bgcolor=\"#fae985\"> </td></tr><tr align=\"middle\"><td>meat sauce</td><td bgcolor=\"#c00000\"> </td></tr><tr align=\"middle\"><td>4 oz. mozzarella cheese</td><td bgcolor=\"#f0f0f0\"> </td></tr><tr align=\"middle\"><td>ricotta mixture</td><td bgcolor=\"#f0fff0\"> </td></tr><tr align=\"middle\"><td>lasagna pasta</td><td bgcolor=\"#fae985\"> </td></tr><tr align=\"middle\"><td>thin meat sauce layer</td><td bgcolor=\"#c00000\"> </td></tr></tbody></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": "At family gatherings, casual dinner parties, and potlucks, the main attraction is usually the turkey, ham, or roast. The main course always gets all the attention and the accolades, while the side dishes are only remembered long enough to \"round out the meal\". How often do your guests (or family) ask for more mashed potatoes simply because they tasted great? Here's a simple creamy garlic mashed potatoes recipe that is sure to have your guests asking for seconds. Start with two pounds (0. 9 kg) russet potatoes (about two large ones), 20 cloves of garlic (with the skins on), 1/2 cup heavy cream, and 4 oz. unsalted butter. Russet potatoes are used because they are higher in starch than other potato varieties. If we used red potatoes or other waxy varieties, the mashed potatoes would not be as smooth and creamy. Toss the garlic into a pan and heat with a lid on over low heat. Any size pan will do as long as it has a lid. Keep the garlic over low heat and toss occasionally until the garlic cloves become darker in color and develop dark spots, about twenty minutes. Remove the garlic from the heat and leave covered for another twenty minutes. Once the garlic has cooled from the toasting (and mild steam), remove them and peel them. Cut off the woody ends of the garlic as well. Meanwhile, bring enough water to cover the potatoes (about 3 quarts should be enough) to a boil. Wash, peel, and chop the potatoes into rough 1 inch cubes. Boil the potatoes over medium heat for ten minutes (or until potatoes are soft throughout). While the potatoes are cooking, warm up the heavy cream either in a small pot or in the microwave oven. Don't boil the cream, just warm it up so it's not cold when we add it to the potatoes later. Drain the water from the potatoes. If the potatoes are wet or soggy, return the potatoes to the pot and cook over low heat while stirring cook off any extra water. The potatoes can be mashed through a variety of methods (such as apotato riceror awire masher), but one of the creamiest methods is using an electric mixer. Pour the potatoes into the mixing bowl of your mixer and add the toasted garlic. I like running the garlic through a garlic press or chopping and mashing them first with a knife. Add the butter in chunks to the potatoes (the heat of the potatoes will melt the butter), and mix on low speed. Add the heavy cream to the mixture and mix. Add salt and white pepper to taste. Once the mashed potatoes are creamy and smooth, stop mixing and remove to a serving bowl. Be careful not to over mix because the potatoes can become gummy when overworked. (If desired, the mashed potatoes can be dressed up with a dash of paprika and a sprinkling of fresh parsley.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 lb. (900 g)</span> <span itemprop=\"name\">russet potatoes</span></span></td><td>peel and chop into 1 in. cubes</td><td>boil until soft (10 min.)</td><td>drain</td><td class=\"vertical\" rowspan=\"2\">mix</td><td class=\"vertical\" rowspan=\"3\">mix</td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"6\">season to taste and mix until smooth & creamy</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">20 cloves</span> <span itemprop=\"name\">toasted garlic</span></span></td><td>chop and mash</td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 oz. (110 g)</span> <span itemprop=\"name\">butter</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\">1/2 cup (120 mL)</span> <span itemprop=\"name\">heavy cream</span></span></td><td>warm</td><td class=\"righthide\" colspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">salt</span></span></td><td class=\"righthide\" colspan=\"6\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">pepper</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Cloves</span> <span itemprop=\"name\">of garlic</span></span></td><td>heat, covered, on low for 20 min.</td><td>let cool, covered, for 20 min.</td><td>remove skins and woody ends</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": "Toffee is a hard candy made mainly with sugar and butter. In America, the term \"English toffee\" is generally used for toffee prepared with a coating of chocolate and almonds. This recipe is easy to prepare and yields a full flavored, crunchy toffee that has just a little \"stickiness\" when chewed. To create toffee, we will basically heat sugar and butter until the sugar reaches the hard crack stage (300°F / 150°C). If you don't allow the sugar to reach this temperature before cooling, the texture will be different. For example, if heated to the soft crack stage (the temperature range just below hard crack), the candy would be more like a butterscotch than a brittle, crunchy toffee. (In some parts of the world, this is also considered a toffee, but it's not what comes to mind when I hear the word. ) If the sugar is heated beyond 320°F (160°C), then it might not retain its solid form and turn into liquid caramel over time. Assemble the ingredients: 6 oz. (170 g) semi-sweet chocolate chips, 1 cup (200 g) sugar, about 1/2 cup (60 g) chopped almonds, 1 (5 mL) teaspoon vanilla extract, 1/8 teaspoon salt, and 1 cup (225 g) unsalted butter. Select a small saucepan. Make sure the saucepan is large enough to contain about double the volume of the butter and sugar. As the mixture cooks, it will bubble and increase in volume - using too small of a pan may result in overflows. Melt the butter in the saucepan with the sugar and salt plus a little (about 2 teaspoons, 10 mL) water over gentle heat. (Low heat is important to prevent separation later. Just be patient and let it melt together. ) The extra water will make it easier for the sugar to heat evenly and melt together. Stir the mixture constantly while heating over medium-high heat. The butter and sugar will bubble and foam as the water boils off. This can take several minutes because butter contains a decent amount of water. The volume of the mixture will increase dramatically at this point. At this point the temperature should be relatively constant at a few degrees above the boiling point of water. Once the water has boiled off, the mixture will collapse and thicken. The temperature will also start to rise again. The goal is to remove the pan from the heat once the mixture passes 300°F (150°C) and before it reaches 320°F (160°C). Use an instant read thermometer or candy thermometer to keep track of the temperature as you heat and stir because the temperature can change pretty rapidly once the water boils off. When the mixture reaches 300°F (150°C), remove it from the heat and stir in the vanilla extract. Pour the mixture onto either a silicone baking mat or a large sheet of parchment paper set on top of a sheet pan. The silicone baking mat is probably easiest to work with since it won't slide around on the sheet pan. If you're using parchment paper, one way to keep it in place is to dab the underside of the four corners with a little bit of butter. That will help the paper stay put while the toffee is poured on. Right after pouring, use a spatula (again silicone works best for working with toffee) to spread the toffee into a rough rectangular shape. While the toffee is still hot, sprinkle the surface with the chocolate chips. Wait until the bottoms of the chips start to turn shiny and dark brown as they melt from the heat of the toffee, about two minutes. Use your spatula to spread the chocolate. If the chocolate is still mostly solid, wait another minute before attempting to spread again. Spread the chocolate so that it covers the toffee. Sprinkle the chocolate surface with chopped almonds. If not using finely chopped almonds, such as the slivered almonds shown in the photos, visually inspect the the surface of the toffee to make sure the almonds are making good contact with the chocolate. Lightly press down on those pieces that are barely touching the surface of the chocolate. Let the toffee cool for about twenty minutes until the sheet pan returns to room temperature. Slip the pan into the refrigerator to cool down and set for at least thirty minutes. Remove from the refrigerator and peel the toffee from the baking mat or parchment paper. Working quickly so the chocolate doesn't melt too much, break the toffee into chunks of the desired size and place into an airtight container. During the breaking of the toffee, you'll lose quite a few almond pieces, but don't worry, this is normal. Because the chocolate isn't tempered, this English toffee should be stored in the refrigerator to keep the chocolate from melting if the room gets warm. English toffee(makes about 1.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (225 g)</span> <span itemprop=\"name\">butter</span></span></td><td class=\"vertical\" rowspan=\"4\">melt on low</td><td class=\"vertical\" rowspan=\"4\">heat until 300°F (150°C) while stirring</td><td class=\"vertical\" rowspan=\"5\">stir in</td><td class=\"vertical\" rowspan=\"5\">pour onto sheet pan</td><td class=\"vertical\" rowspan=\"6\">melt and spread chocolate on top</td><td class=\"vertical\" rowspan=\"7\">sprinkle almonds on top</td><td class=\"vertical\" rowspan=\"7\">cool in refrigerator and break apart</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\">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\">water</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\">1 tsp. (5 mL)</span> <span itemprop=\"name\">vanilla extract</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. (170 g)</span> <span itemprop=\"name\">semisweet chocolate chips</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\">about 1/2 cup (~170 g)</span> <span itemprop=\"name\">chopped almonds</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": "Although widely consumed in Mediterranean cultures, artichokes are often avoided elsewhere in the world. Nevertheless, artichokes are simple to cook, fun to eat, and provide many important nutrients (several different minerals, vitamin C, and dietary fiber). An excellent way to prepare artichokes is to steam them, but in this article, I'll also discuss one of my favorite appetizers: grilled artichokes. An artichoke is the bud of a thistle plant with seemingly inedible thorny \"leaves\" (properly called bracts) protecting a mass of tough (and often sharp) florets. Artichokes (more properly known as Globe artichokes or French artichokes) have no relation to Jerusalem artichokes or Chinese artichokes (both of which are tubers consumed as root vegetables). Cutting open the artichoke reveals its anatomy - which has already been color coded for us. The green areas are tough and inedible (the bracts that form the outer layers of the artichoke). Yellow areas are mostly edible. These include the meaty base of each bract (where it connects to the base or receptacle at the top of the stem), inner soft bracts, the receptacle (referred to as the heart), and the interior of the stem. Purple and white (the area directly under the purple) means \"Don't Eat Me\" - these are what would have become thepurple thistleif the artichoke was allowed to fully mature. Let's take a closer look at the center of the artichoke. The fleshy recepticle at the top of the stem where all the bracts and the florets (the choke) attach to is called the heart. The choke is inedible, so needs to be removed either before cooking or while eating. I start preparing grilled artichokes the same way as I prepare them for steaming. I typically start by getting an inch of water boiling in a pot with a steamer insert as I prepare the artichokes. Prep the artichokes by using a pair of kitchen shears to cut off the thorny tips of each of the bracts. Cut about 1/4 of the bract off during this operation. This is done as a courtesy to the diner's fingers (and it makes the artichoke look nice). Once the bracts have been trimmed, use a large, sharp knife to cut off the tip of the artichoke. Cut off either the whole stem or just the tip (where it's brownish black). The stem is edible, but unless the artichoke is very large, the flesh is quite bitter. If you plan on eating the stem, just cut a little bit off the stem. If not, then you can chop the whole stem off. If you're trimming multiple artichokes, you should place the trimmed artichoke immediately into some acidulated water (water in a large bowl with the juice of one or two lemons squeezed into it) to keep the exposed flesh from turning black or brown. I don't usually bother with the acidulated water - I prefer to simply place the artichoke into the pot to steam. As I finish trimming each artichoke, I add it to the pot. When I place the artichoke into the pot, I place it stem side up - they stand better that way. Artichokes can be steamed until they are completely cooked (anywhere from 20 to 45 minutes depending on size). Sticking a fork into the stem (through the cut side) and meeting no resistance at all usually indicates the artichoke is done cooking. Remove the artichoke and allow to rest for 20 minutes before serving. However, for grilled artichokes, just steam the artichokes for 15 minutes and remove. (While steaming the artichokes, preheat the grill. ) The artichoke will be softened but not fully cooked. Cut the artichoke in half along its axis of symmetry. The artichoke will still have its choke. Using a melon baller, measuring spoon, or tableware spoon, scoop out the choke and discard. Be careful, the choke can make quite a mess if allowed to - just scoop and toss. If you miss a bit of the florets, use the spoon to scrape against the heart and the florets should come off onto the spoon. Cut open and remove the chokes from each artichoke and then brush the cut side of the artichokes with olive oil, being sure to coat the heart. Generously sprinkle salt and pepper over the cut side and transfer to a hot grill. Grill over medium heat with the cut side up for 10 minutes and then flip the artichokes over and grill for another 5 minutes. Serve with Dijon mustard mayonnaise or sauce of your choice. Grilled Artichokes(one large artichoke per serving)Dijon mustard mayonnaise dipping sauceIt's not uncommon to entertain guests who have not eaten artichokes before. So, I've decided to include a brief pictorial of how to eat a whole steamed artichoke. (Eating a grilled artichoke would be the same, except the diner doesn't have to deal with the choke. )Starting form the outside and working your way in, snap off each bract from the base of the artichoke. The bract will have a fleshy, yellow part (where it was attached to the artichoke) - this is the part you eat. Dip it in a sauce (or not) and scrape the yellow portion off the fibrous bract with your teeth. Place the spent bract in a discard pile and draw another bract from the artichoke. Once all the green bracts have been consumed, you will be left with a bunch of light yellow parts that have not yet become fibrous bracts. These are mostly edible, but may or may not be worth your time. Proceed eating them as you desire - or simply remove them as you would pluck petals from a flower. Eventually you will reach the purple color that signifies \"Stop Eating\". Just grab the purple \"petals\" and as much of the remaining \"petals\" underneath and twist and pull them off. This will leave only the florets of the choke. Use a spoon to scrape the florets off the base or heart of the artichoke. With the heart cleaned, the rest of the artichoke can be consumed in its entirety. The stem can be bitter (especially the flesh near the exterior), so some diners may wish to avoid it. As a special note, smaller artichokes can be consumed whole, choke and all, if the other bracts are removed. When pickled, the smallest of artichokes are sold as pickled artichoke hearts (they include not just the hearts but the soft tender bracts as well).", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"8\">Boil 1 in. (2.5 cm) water in pot with steamer attachment / Preheat grill</td></tr><tr><td>1 large artichoke</td><td>trim</td><td>steam 15 min.</td><td>cut from tip to base</td><td class=\"vertical\" rowspan=\"2\">brush</td><td class=\"vertical\" rowspan=\"3\">season</td><td class=\"vertical\" rowspan=\"3\">grill 10 min. medium heat with cut side up</td><td class=\"vertical\" rowspan=\"3\">grill 5 min. cut side down</td></tr><tr><td>1 tsp. (5 mL) olive oil</td><td class=\"righthide\" colspan=\"3\"></td></tr><tr><td>salt and pepper</td><td class=\"righthide\" colspan=\"4\"></td></tr></table><br><table><tr><td>2 Tbs. (30 g) mayonnaise</td><td class=\"vertical\" rowspan=\"3\">mix</td><tr><td>1 tsp. (5 g) Dijon mustard</td></tr><tr><td>1/4 tsp. Worcestershire sauce</td></tr></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": "Matzo ball soup (also affectionately known as \"Jewish Penicillin\") can be simply described as flour dumplings served in chicken soup, but when prepared properly becomes much more than the meager sum of its basic ingredients - it becomes comfort food. Depending on the recipe (or the family), the matzo balls can be solid and dense or light and almost pillowy, but the ingredients almost always remain the same: superbly prepared chicken stock, matzo (an unleavened bread) or matzo meal (ground up matzos), eggs, and a little chicken fat. This recipe can be altered to produce heavier matzo balls (with a bit more oil and a little less broth in the balls) or lighter matzo balls (by using egg whites whipped to soft peaks). First, prepare a batch ofchicken stock. The chicken soup used as a base for matzo ball soup varies from family to family, but most often I've heard the use of a light, clarified broth. In my recipe, I like to use a very hearty stock filled with gelatin - which can only be attained through hours of long simmering. This additional protein provides a wonderful mouth feel to the stock and any soups you make with it. If you don't have time to make your own stock, make sure you buy a chicken broth that you enjoy, because it is the dominant ingredient in this dish. Good chicken stock equals good matzo ball soup. After the stock has been made, simply shock it down in ice water and refrigerate overnight. The fat in the stock rises to the top and solidifies. Prior to reheating, remove the fat (sweeping with a sieve works well). This chicken fat, known as schmaltz, can be used as one of the ingredients for the matzo balls. The matzo balls will need 2 matzos, 2 tablespoons (30 mL) chicken stock, 2 tablespoons (30 mL) vegetable oil or melted schmaltz (schmaltz will produce better flavor but, for many homes, may not be readily available unless you have just made the chicken stock), and 2 large (100 g) eggs. Matzos are unleavened bread made out of only two ingredients - Passover flour and water. Modern, machine-made matzos resemble large crackers or wafers. The matzos are unleavened (no rising agents such as yeast or even chemical leavens like baking powder) and are primarily associated with Passover, the commemoration of the Israelite exodus from captivity in Egypt. The word \"Passover\" refers to the passing over by the angel of death of the marked houses during the final plague visited upon the land of Egypt before Pharaoh authorized the release of the Israelites. The matzo is important as a symbol because the Israelites left Egypt in such haste that they did not have time to allow their bread to rise. In many countries, matzo is available all year, but in many places the commercial matzo found outside of the Passover season can often be non-kosher. For this recipe, we need to grind up the matzos into a matzo meal (about 1/2 cup). This can be easily accomplished by sending the two matzos through a food processor fitted with the standard blade or using a blender. I did a quick experiment to see which worked better. The food processor broke down the matzos quickly, but even after a few minutes of pulsing, the matzo meal was a bit coarse. Using the blender resulted in a much finer grind, but took a bit more work initially to break down the matzos. Using two second pulses at varying speeds did the trick and within two minutes, the matzo meal was ready. Both methods will yield matzo meal that will work fine with this recipe, so use whatever appliance you have on hand. The only difference is that the coarse ground meal from the food processor may need to rest a bit longer with the liquids. In a mixing bowl, whisk the two eggs, two tablespoons chicken stock, and two tablespoons of fat (schmaltz or vegetable oil). Add the 1/2 cup (60 g) matzo meal to the liquid ingredients. At this time, you should also decide how much pepper to add. I use about 1/4 teaspoon as a starting point and adjust up or down as my mood dictates. Many people say adding more pepper helps increase the supposed curative properties of matzo ball soup. I don't know if it actually helps healing, but I do know ground black pepper does help clear the sinuses and it tastes good. Stir until evenly combined. Allow the matzo ball batter to sit while you bring two quarts (1. 9 L) of chicken stock to a rolling boil. Once the stock is boiling, reduce the heat to allow a simmer and season with salt and pepper to taste. (I make my chicken stock without salt and freeze it for storage. Later, I can season with salt for the appropriate application. )By this point, the matzo meal has absorbed a good deal of the liquid and the batter is workable. Give it a gentle mix to make sure it is evenly combined. This is also a good time to add any extra ingredients you may want in your matzo balls (such as finely chopped green onions). Prepare a small bowl with some water in it to keep your hands wet as you work the matzo balls into shape. Place the water bowl and the matzo ball batter near the simmering stock and begin to form matzo balls and drop them gently into the stock. Using a tablespoon measure, scoop up about 1-1/2 tablespoons (a heaping tablespoon) of the matzo ball batter. Using wet hands, roll them into balls. As they are formed, drop each ball into the simmering stock. Reapply water to your hands to keep them wet and continue scooping out batter, forming balls, and dropping them into the stock. This recipe yields approximately six matzo balls. Depending on the density of the chicken stock, the matzo balls will either drop to the bottom or float. A watery, thin stock will allow the matzo balls to sink and enables the traditional method of telling when a matzo ball is done cooking - when it floats to the surface. Since I like my stock with a lot of gelatin, my matzo balls will always float. I belive that even if the matzo balls are considered \"done\", you should allow them to simmer in the stock longer to take on more flavor. So, let them simmer for at least 15 minutes from the time you dropped in the last matzo ball. By this time the matzo balls will be plump and floating (or floating even higher if you use a thick stock like I do). I also like adding a peeled carrot cut into 1-in. segments to the matzo ball soup as is simmers. Serve into six bowls with a matzo ball each, or the into two bowls with three matzo balls if you're trying to pamper someone.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large (100 g)</span> <span itemprop=\"name\">eggs</span></span></td><td class=\"vertical\" rowspan=\"3\">whisk</td><td class=\"vertical\" rowspan=\"5\">mix</td><td class=\"vertical\" colspan=\"2\" rowspan=\"5\">let stand</td><td class=\"vertical\" rowspan=\"7\">using wet hands:<br/>form into balls<br/>drop into stock</td><td class=\"vertical\" rowspan=\"7\">simmer >15 min.</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\">schmaltz or vegetable oil</span></span></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\">chicken stock</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 matzos or 1/2 cup (60 g)</span> <span itemprop=\"name\">matzo meal</span></span></td><td>grind to meal</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><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 qts. (1.9 L)</span> <span itemprop=\"name\"><a href=\"http://www.cookingforengineers.com/article.php?id=75\">chicken stock</a></span></span></td><td class=\"righthide\" colspan=\"2\"></td><td align=\"center\">bring to boil</td><td class=\"vertical\" rowspan=\"2\">simmer<br/>season to taste</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">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": "What holiday turkey dinner would be complete without the a sweet and tangy sauce made from fresh cranberries? Sure, the tin can shaped jelly mound ofOcean Sprayis becoming more and more often the norm at holiday dinners, but making cranberry sauce from fresh cranberries to too easy and too tasty not to. A simple cranberry sauce can be made with roughly 2 parts cranberries, 1 part water and 1 part granulated sugar by weight. So, begin with a one pound bag of fresh cranberries, one cup water, and one cup granulated sugar. The sugar can be increased to 1-1/2 cup if a sweeter sauce is desired. Rinse the berries in a colander and remove and stems or bad berries. There's no need to spend too much time on this step. You can also use frozen cranberries - just rinse them and don't worry about defrosting them. In a medium saucepan, heat the water and sugar until the sugar is dissolved. Then bring the syrup up to a boil and pour in the cleaned berries. Adjust the heat so the mixture maintains a simmer and cook until all the berries pop or crack open, about five minutes to seven minutes. Take the sauce off the heat at this point, or simmer it down to the desired thickness. Remember the sauce will thicken a little while cooling. Chill overnight in the refrigerator before serving. While simmering the berries, additional ingredients can be added for more flavoring such as orange zest, flavored liquors, or spices like cinnamon.", "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\">fresh cranberries</span></span></td><td class=\"righthide\" colspan=\"2\"></td><td class=\"vertical\" rowspan=\"3\">simmer until berries split</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\">water</span></span></td><td class=\"vertical\" rowspan=\"2\">dissolve</td><td class=\"vertical\" rowspan=\"2\">boil</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\">sugar</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": "It seems the site has survived the unexpected rush of hits, so now it's time to return to the reason why I have this site: food and cooking. I made my grilled pork chops a few days ago. Done correctly, pork chops can be juicy, fragrant and delicious. The recipe begins the night before with a rub, refrigeration, and finally grilling. First, we'll need to start with the spice rub. You'll have your preference, but here's the one I created. I use 2 parts paprika, 2 parts chili powder, 1 part light brown sugar, 1 part salt, 1 part ground black pepper, 1 part crushed red pepper, and 1 part cumin. The rub can be made in any quantity and stored for use later. For a small amount use a teaspoon, for a large quality use a 1/4 cup (or more) per part. Now, I grind the cumin and red pepper in a spice grinder until powdery. Pour the spices together into an available spice jar. I had just finished a container of dried rosemary, so I used it after washing (and drying!). A salt shaker would work just as well. Laying out the pork chops, I liberally sprinkled the surface with the rub. Then I took one to two teaspoons of dried thyme and sprinkled it over. Using my tongs, I pressed the rub and thyme into the chops before flipping and repeating the rub and thyme sprinkling. The pork chops should refrigerate for about 8 hours before grilling to help the flavors really get into the meat. If in a hurry, I recommend at least an hour of refrigeration. Build a two level fire if using charcoal and grill the chops over high heat for three minutes on each side (or until browned). Move to lower heat and cook until an instant read thermometer registers 145°F (63°C) [336 K]. Let stand for five minutes and serve!Please note that trichinella larvae (the cause of trichinosis or trichinellosis) can survive in temperatures up to 170°F (78°C) [350K], but this usually produces a tough piece of pork. You can avoid danger of trichinosis by freezing the pork at 5°F (-15°C) [258 K] for 20 days. This will effectively kill any trichinella larvae.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 parts</span> <span itemprop=\"name\">paprika</span></span></td><td class=\"righthide\" rowspan=\"5\"></td><td class=\"vertical\" rowspan=\"7\">combine</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 parts</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 part</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 part</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 part</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 part</span> <span itemprop=\"name\">crushed red pepper</span></span></td><td rowspan=\"2\">grind</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 part</span> <span itemprop=\"name\">cumin</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 pork</span> <span itemprop=\"name\">chop</span></span></td><td rowspan=\"3\">sprinkle and rub both sides</td><td rowspan=\"3\">grill on high 3 min. per side</td><td rowspan=\"3\">grill on low until 145°F</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">grilled</span> <span itemprop=\"name\">pork chop rub</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\">dried thyme</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": "Another easy but fun dessert is this baked apple with a cinnamon sugar core. The tart apple flavor blends well with the familiar flavors of brown sugar and cinnamon spice. Start off with 1 Tbs. brown sugar, 1/4 tsp. ground cinnamon, and a tart apple such as a Granny Smith variety. If you're preparing more than one apple, assemble a tablespoon of brown sugar and 1/4 teaspoon of ground cinnamon for each apple. Using a fork, blend the cinnamon and sugar together, breaking up any lumps. Cut the apple into eighths. Do this by cutting through the apple from one pole to the other and repeating with the halves and quarters. Take care to keep the pieces in order. Core apple slices by cutting a wedge out of the core remaining in each slice. Also trim off the stem and flower remains (calyx). Using one hand to hold sheet of aluminum foil large enough to wrap around the apple, position pieces in the cupped foil to form almost a whole apple (leaving two slices out). Scoop the cinnamon and brown sugar mixture into where the core of the apple used to be. Compress the mixture as need to fit. It's okay to leave a small mound since we'll be covering it up with the remaining two slices of apple. Place the final two pieces and wrap tightly with the aluminum foil to hold everything in place. Bake for 15-20 minutes at 350°F or on a hot grill for 10 minutes to cook the apple through. Unwrap and serve with the sugar sauce remaining in the core.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"6\">Preheat oven to 350°F (170°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Granny</span> <span itemprop=\"name\">Smith apple</span></span></td><td>slice into eighths</td><td>core</td><td class=\"vertical\" rowspan=\"3\">reassemble and stuff</td><td class=\"vertical\" rowspan=\"3\">wrap in aluminum foil</td><td class=\"vertical\" rowspan=\"3\">bake 350°F (170°C) 15-20 min.</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\">brown sugar</span></span></td><td class=\"vertical\" rowspan=\"2\">mix</td><td class=\"righthide\" rowspan=\"2\"></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 cinnamon</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 love a good Macaroni and Cheese. The problem is, like potato salad, I am very particular about my Mac & Cheese. I like it creamy, but not soupy or goopy. It should be thick enough to stand up a fork in it, but not gritty or grainy. It's not easy to find a recipe that lives up to my expectations, but here's one that I finally found that is just amazing. The best recipe for Macaroni and Cheese that I've made so far is the one recently published inCook's Country Magazine(in the April/May 2007 issue). The texture is simply amazing - smooth but not runny, cheesy but without clumping or separating. The recipe is more complicated than most, but in order to achieve the ultimate mac & cheese, that's what it takes. The recipe utilizes three different cheeses: American cheese (for stability - American cheese has stabilizing ingredients), Monterey Jack cheese (for creaminess), and sharp cheddar (for flavor). (A fourth cheese is actually used - Parmesan - to flavor the bread crumb topping!) To keep the cheeses from breaking, evaporated milk (which contains carrageen or other stabilizing ingredients) is used instead of milk or cream. For the bread crumb topping, use 4 slices of white sandwich bread, 4 tablespoons (55 g) melted butter, 1/4 cup (35 g) grated Parmesan cheese. The rest of the ingredients needed are 5 Tbs. (45 g) all-purpose flour, 1 lb. (450 g) elbow macaroni, 3 12-oz. cans (1 L) evaporated milk, 5 oz. (140 g) American cheese, 8 oz. (225 g) extra sharp cheddar cheese, 3 oz. (85 g) Monterey Jack cheese, 1/8 tsp. (0. 3 g) ground nutmeg, 1 tsp. (3. 3 g) ground mustard seed, 2 tsp. (12 g) table salt, 4 Tbs. (55 g) melted butter, and 1 teaspoon (5 mL) of hot sauce. Preheat the oven to 350°F (175°C). Bring four quarts of water to a hard boil. Dissolve at least 1 Tbs. (18 g) table salt into the water and add the macaroni. Cook until al dente (when the macaroni no longer shows white in center of the pasta when you bite into it but still has chew). Check the instructions on the package of your macaroni product and use the time listed as a guide. I generally start checking the macaroni a minute or two early to make sure I don't over cook it. Once it's ready, ladle out 1/2 cup water to be reserved for the cheese sauce later. Immediately drain the macaroni and rinse it thoroughly in cold water to stop the cooking. This is one of the few times I advocate using a colander and rinsing pasta with cold water (in most cases, pasta used in casseroles benefits from this procedure). Break the sandwich bread into chunks and pulse in a food processor with 4 Tbs. of melted butter and the Parmesan cheese until bread crumbs are formed. Set aside in a bowl for topping the casserole later. Shred the American, Monterey Jack, and cheddar cheeses. I found this was done fastest by using the grating disc on my food processor. Prepare a roux by heating (over medium heat) 4 Tbs. butter until it foams. Then stir in the flour and cook while stirring until light brown (about 1 minute). Slowly add evaporated milk while stirring until all the evaporated milk has been added to the pot and no clumps of roux remain. Stir in the hot sauce, nutmeg, mustard, and salt. Cook the mixture for about 4 more minutes on medium heat. The mixture (a béchamel sauce) should have thickened up. Move the pot off the heat source and stir in the grated cheeses and 1/2 cup reserve water. Keep stirring until the cheese completely melts into the bechamel. Stir in the cooked macaroni so that the sauce completely coats all the pasta. Pour the macaroni and cheese into a 9x13-in. baking pan. Cover the top of the macaroni and cheese with the bread crumb mixture. Bake for 25 minutes (when the edges begin to bubble). Remove from the oven and let the casserole sit for 5 to 10 minutes before cutting into it to serve.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 qt. (4 L)</span> <span itemprop=\"name\">water</span></span></td><td>boil</td><td class=\"vertical\" rowspan=\"2\">dissolve</td><td class=\"vertical\" rowspan=\"3\">boil until al dente</td><td class=\"vertical\" rowspan=\"3\">reserve 1/2 cup water and drain & rinse macaroni</td><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><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\">elbow macaroni</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr></tr></table><br><table><tr><td align=\"center\" colspan=\"11\">Preheat oven to 350°F (175°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs. (55 g)</span> <span itemprop=\"name\">melted butter</span></span></td><td align=\"center\" rowspan=\"2\">cook while stirring until light brown (1 min.)</td><td class=\"vertical\" rowspan=\"3\">stir in slowly</td><td class=\"vertical\" rowspan=\"7\">stir in</td><td class=\"vertical\" rowspan=\"7\">remove from heat when thickened (4 min.)</td><td class=\"vertical\" rowspan=\"11\">stir in until melted</td><td class=\"vertical\" rowspan=\"12\">stir in until coated</td><td class=\"vertical\" rowspan=\"12\">pour into 9x13-in. pan</td><td class=\"vertical\" rowspan=\"15\">top</td><td class=\"vertical\" rowspan=\"15\">bake 25 min. 350°F (175°C)</td><td class=\"vertical\" rowspan=\"15\">let rest 10 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">5 Tbs. (45 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\">3 12-oz. cans (1 L)</span> <span itemprop=\"name\">evaporated milk</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/8 tsp. (0.3 g)</span> <span itemprop=\"name\">ground nutmeg</span></span></td><td class=\"righthide\" colspan=\"2\" rowspan=\"4\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (3.3 g)</span> <span itemprop=\"name\">ground mustard seed</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 tsp. (12 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 teaspoon (5 mL)</span> <span itemprop=\"name\">of hot sauce</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">5 oz. (140 g)</span> <span itemprop=\"name\">American cheese</span></span></td><td align=\"center\" colspan=\"4\" rowspan=\"3\">grate</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz. (225 g)</span> <span itemprop=\"name\">extra sharp cheddar cheese</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 oz. (85 g)</span> <span itemprop=\"name\">Monterey Jack cheese</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\">reserve pasta water</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\">cooked</span> <span itemprop=\"name\">macaroni</span></span></td><td class=\"righthide\" colspan=\"5\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 slices</span> <span itemprop=\"name\">of white sandwich bread</span></span></td><td align=\"center\" colspan=\"7\" rowspan=\"3\">pulse into breadcrumbs</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs.(55 g)</span> <span itemprop=\"name\">melted butter</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup (35 g)</span> <span itemprop=\"name\">grated Parmesan cheese</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": "Recently, in theForumJediLow asked for a cornbread recipe. So I thought I'd see how the Albers back of the box recipe does. In my experience, some of the back of the box recipes are horrible and some are excellent (Nestle Tollhouse Cookies). So, here we go. Supermarkets in my area carry a brand of cornbread called Albers. Here's the transcribed recipe from the back of this box of Albers Yellow Corn Meal. Albers Cornbread1 cup ALBERS Yellow Corn Meal1 cup all-purpose flour1/4 cup granulated sugar1 Tbs. baking powder1 tsp. salt1 cup milk1/3 cup vegetable oil1 large egg, lightly beatenPREHEAT oven to 400°F. Grease 8-inch-square baking pan. COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan. BAKE for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Serve warm. NOTE: Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above. In the medium bowl, I placed the corn meal and flour. I measured out sugar, baking powder and salt as well. In the measuring cup, I poured whole milk and canola oil and broke a large egg into it. I poured the sugar, baking powder, and salt into the medium bowl and gave the dry ingredients a quick whisk. I whisked the liquids until they were smooth and poured it into the medium bowl over the dry ingredients. After whisking briefly, I poured the batter into a greased 8x8 inch pan. Into a 400°F oven it went and twenty minutes later I came back with a bamboo skewer. Plunging the skewer into the middle of the cornbread, I checked to see if anything stuck to the skewer as it came out. It came out clean, so the cornbread was done. Normally, I'd cut the cornbread into nine pieces of 2-2/3 in. squares, but neither Tina nor I were hungry, so I cut it into sixteen pieces. So, how did it taste? Tina and I both agreed that there was not enough sugar and for some reason there was a slight sour taste. I can't figure out what could have caused the sourness unless my canola oil had gone bad (I'm sure I would have noticed since I smelled and examined it beforehand). The baking powder should chemically counteract itself (in terms of acid and base reactions) and the milk was definitely not sour (since I had a glass with dinner). In addition, I found the texture more gritty than what I like in a cornbread (I hate to admit it, but the cornbread I like is from Boston Market), but Tina felt the texture was about right and what she expected. I'm going to have to test this recipe at least once more to see if the sour flavor persists.", "role": "user" }, { "content": "<table><tr><td colspan=\"4\" style=\"text-align:center\">Preheat oven to 400°F</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</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 20 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</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\">1/4 cup</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.</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.</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</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</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": "A few years ago, a friend of mine showed me a way to get the cheesecake flavor and texture without taking several hours to bake and cool before serving. If you need to provide individually portioned snacks or dessert to a casual party or gathering, these simple cheesecakes are easy to make and disappear fast. We'll use Vanilla Wafer cookies (Nabisco's Nilla Wafersis the most commonly available brand) as a bottom crust for these cheesecake cupcakes. To make a dozen cheesecakes, gather up one pound (455 g) cream cheese, 2 large eggs, 1 teaspoon pure vanilla extract, and 1/2 cup (100 g) granulated sugar. The cheesecakes can be topped with whatever you like - maraschino cherries, streusel, Hershey's kisses. I like to use mandarin orange slices. Preheat the oven to 350°F (175°C). Place the cream cheese, sugar, eggs, and vanilla extract into a mixing bowl and beat on medium-low speed until creamy. Starting with softened cream cheese will speed up the process, but even cold cream cheese will eventually beat in with the eggs to form a creamy mixture. Place cupcake or muffin liners (also called baking cups) into each cup of a muffin pan. While preparing these pictures and reading up on other recipes, I read a recipe that recommended getting aluminum cupcake liners but removing the paper layer (aluminum muffin liners have an inner paper lining placed within the aluminum liner). I decided to take this opportunity to test out different liners: aluminum with paper insert, aluminum without paper, and paper muffin liners. Aluminum with paperis what I recommend (more on why later). Place a vanilla wafer cookie into the bottom of each muffin liner. Pour the cheesecake batter into each muffin liner. Fill to about 3/4 full. The batter should be sufficient for twelve cupcakes with possibly a little left over. Top the individual cheesecakes. Bake the cheesecake cupcakes for about 15 minutes in the preheated 350°F (175°C) oven. As soon as the cheesecakes are set, remove the muffin pan and let it cool for a couple minutes on a wire rack. After the pan has cooled a bit, pull out each of the cheesecakes and let them completely cool before refrigerating. While pulling out the baking cups from the muffin pan, I realized that the aluminum liners made it easy to lift up and pull out. The cupcakes lined with only paper cups were a bit more difficult to grasp and lift up due to the less rigid nature of the liner. However, the paper lined cupcakes peeled easily while the aluminum only cup had a tendency to stick to the cheesecake. Sometimes while peeling the aluminum lining off, it would tear the cupcake. So, for the best of both worlds, use thealuminum baking cupswith the paper lining left inside. After chilling, the cheesecakes will keep for a couple days - ready for a quick snack or for delivery to your next get-together.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"7\">Prepare muffin pan with foil baking cups</td></tr><tr><td align=\"center\" colspan=\"7\">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. (455 g)</span> <span itemprop=\"name\">cream cheese, softened</span></span></td><td class=\"vertical\" rowspan=\"4\">beat until creamy</td><td class=\"vertical\" rowspan=\"5\">fill cups 3/4 full</td><td class=\"vertical\" rowspan=\"6\">top with an orange slice</td><td class=\"vertical\" rowspan=\"6\">bake 350°F (175°C) 15 min.</td><td class=\"vertical\" rowspan=\"6\">cool individually on wire rack</td><td class=\"vertical\" rowspan=\"6\">refrigerate before serving</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large (100 g)</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 tsp. (5 mL)</span> <span itemprop=\"name\">pure vanilla extract</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\">12 vanilla</span> <span itemprop=\"name\">wafer cookies</span></span></td><td>place in each cup</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">12 mandarin</span> <span itemprop=\"name\">orange slices</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": "Real hot chocolate is made by melting chocolate into either milk or water. It has a richer and fuller taste than hot cocoa because of the extra cocoa butter present in the chocolate. There are plenty of internet recipes for hot chocolate, but all the ones I found ended up with a grainy (very fine sandy) texture. Making hot chocolate so it is silky smooth requires a little technique, but isn't difficult to do. Here's my technique for perfect hot chocolate. Hot cocoa (the beverage made from ground cocoa and sugar commonly available in packets) can often be grainy, and I've always assumed that to be due to imperfect dissolving of the cocoa solids into liquid, but there should be no reason why hot chocolate cannot be prepared so it isn't grainy. Most recipes I've found bring the milk to a scalding hot temperature followed by blending chopped chocolate into the milk until dissolved. While reading these recipes, I kept wondering why the chocolate doesn't burn (or at least curdle) when melted into liquids at such high temperatures (simmering milk is about 160°F (70°C)- way above the temperature at which chocolate burns). Also, why do so many recipes call for simmering the milk for several minutes after the chocolate has been melted in? I went ahead and tested the most promising recipes and all resulted in tasty hot chocolate, but with a very fine sandy texture. After experimenting a bit, I came up with an easy technique to make the perfect cup of hot chocolate. The principle of the technique is the same as when mixing eggs into hot cream to make a custard. If you have a hot liquid, you can't just drop the eggs into the liquid without ending up with bits of cooked egg (resembling scrambled eggs floating in liquid). Beating the eggs first and then dropping them into the liquid will only serve to create the beautiful whispy (and delicate) \"flower\" formations found in soups such as hot and sour soup and egg drop soup. When you have to evenly blend eggs into a hot liquid, you have to temper it (not to be confused withtempering chocolate) - a slower, but simple to execute, process where you scoop the hot liquid little by little and incorporate it into the eggs. The small amount of hot liquid added each time doesn't contain enough heat to cook the eggs that it touches and, as it is incorporated, gradually raises the temperature of the egg. I hoped using a tempering technique would solve two potential problems when making hot chocolate: (1) burning the chocolate and (2) incomplete melting of the chocolate. By starting with already melted chocolate and incorporating hot liquid little by little, I hoped to produce a hot chocolate without any graininess and, luckily, that is exactly what happens. In this example, I'm preparing a single cup (a little less than 10 oz/295 mL) of hot chocolate with 8 oz (235 mL) whole milk, 2 oz (57 g) bittersweet chocolate chips, 1/4 tsp (1. 25 mL) vanilla extract, a pinch of salt, and 1 tsp (2. 5 g) powdered sugar. Main Ingredientschocolate- Select a chocolate you enjoy eating. The flavors will really come out in hot chocolate, so if you're not a fan of acidic chocolate or fruity chocolate or earthy chocolate, make sure you avoid chocolates where you detect those flavors you dislike when eating out of hand. Youwillbe able to taste it in your hot chocolate. Also, just because you enjoy dark chocolate does not automatically mean that you'll prefer a hot chocolate made with high cacao content. I use a 63% bittersweet chocolate while Tina finds the bitter flavor to be overwhelming in hot chocolate (and normally she likes darker chocolate than I do). Be sure to use chocolate which is \"pure\". The ingredients should contain cocoa (or cacao) solids, cocoa/cacao butter, sugar, vanilla, and lecithin. (Sometimes, the combination of cocoa solids and butter are referred to as cocoa or chocolate liquor. ) The addition of waxes and other ingredients will probably not work as well in hot chocolate. If you're using bar chocolate, chop it up into small pieces (about the size of chocolate chips or smaller) so it will melt easily. milk, cream, or water- The liquid component of hot chocolate can be just as important as the chocolate itself. As strange as it may sound to some, water is the liquid with which hot chocolate was originally made. The flavor of chocolate is especially pronounced when melted into water and chocolate purists may prefer this type of hot chocolate. In the U. S. , milk is the most common liquid to use creating a beverage that tastes like milk chocolate. Others prefer the extra body and rich mouthfeel from the use of cream (or half and half) instead of milk. Optional Ingredientssalt- Salt often enhances sweets and can bring out subtle flavors. Using a small amount is key as you don't want to overpower the beverage with saltiness. When making one cup, use a small pinch. When making four cups of hot chocolate, use 1/8 tsp (0. 75 g). If you are one of those people who can detect the salt and dislike the flavor in hot chocolate, then I'd leave it out. Tina doesn't like it, so I leave it out when I make her hot chocolate, but I enjoy a pinch of salt. Try it before leaving out this optional ingredient. sugar- I don't find sugar necessary when using semi-sweet (50-60% cocoa) chocolate, but I add it when using bittersweet chocolate (65% and higher). Powdered sugar dissolves more rapidly in warm water, so I generally reach for that using about 1 tsp (2. 5 g) per cup when using bittersweet chocolate. (If you don't have powdered sugar, also called confectioner's sugar, just use 1/2 tsp (2. 1 g) granulated white sugar instead. ) Powdered sugar also contains a little bit of corn starch, but such small amounts won't change the texture and mouthfeel of the hot chocolate much. In fact, adding starch isn't a bad idea and can actually improve the flavor, balance, and mouthfeel of hot chocolate. The best hot chocolate we've ever had wasthickened with masa!vanilla and other mix-ins- I like to think of vanilla extract as a mix-in (typically \"mix-ins\" are stuff you add to ice cream to make it more \"interesting\" such as pecans in a butter ice cream to make butter pecan or marshmallows and nuts in a chocolate ice cream to make Rocky Road) for hot chocolate. As flavoring agents go, vanilla extract is a pretty common mix-in for hot chocolate, but this is where you can really get creative. You can substitute with peppermint oil (try using 1/4 tsp (1. 25 mL) for each cup; like vanilla extract, the actual amount you want to use can vary depending on the potency of the extract). Or, try adding a cinnamon stick, orange zest, rum (or favorite alcoholic liquor), or use any of the flavor you enjoy when eating chocolates. PrecedureI decided to photograph this recipe while preparing it all in one cup. You can prepare the hot chocolate in a measuring cup or any other vessel and then pour it into the final serving cups for the prettiest results. When making more than one cup, it is easiest to work in a larger vessel and just pour into each cup for service. Heat the milk to 120°F (50°C). I just microwave it in the measuring cup. Takes about one minute in my microwave starting at refrigerator temperatures. (I ran several tests including bringing the milk to a rolling boil and the actual temperature of the milk doesn't really matter [as long as it was not cold] since we slowly temper it into the chocolate. However, clean up can be a little more painful when the milk is heated to too high a temperature because the milk solids can form a skin and then cling to the side of the pot and cook on to it like drying glue. There's no need to heat the milk too much, it just has to be hot enough to keep the chocolate melted. Cold milk will cause the melted chocolate to immediately harden back into a solid, so that's why we heat it up. )Place the chocolate into a cup or bowl. Melt the chocolate. Using a microwave oven is the easiest method. Run the microwave oven in short bursts until you get the hang of how your microwave oven heats chocolate. (I recommend in intervals of 10 sec at a time the first time you try this. ) Stop heating once the chocolate looks like it might be glistening and the edges are beginning to melt. Residual heat will melt the rest. Alternatively, you can melt the chocolate by setting your bowl or vessel over another container with just boiled water (with the heat turned off) making sure the bottom of the bowl does not come into contact with the hot water. The gentle steam rising from the hot water should warm the container holding the chocolate and melt the contents as you gently stir. Remove the chocolate vessel as soon as the chocolate is melted to prevent burning (dark chocolate can burn at temperatures as low as 125°F [52°C]). Stir the chocolate with a whisk to assist in the melting. It's helpful to use both a whisk and a small spoon. If you're making hot chocolate directly in the serving cup, it will often be the case that the whisk cannot effectively reach the bottom interior edge of the cup. A small spoon will effectively scrape up that chocolate and you can then use the whisk to blend it into the rest of the mixture. You'll want to routinely scrape that ring with the spoon throughout the hot chocolate making process. Use another small spoon (a teaspoon is great for this role) to transfer one spoonful of milk to the melted chocolate. Whisk it in. The chocolate might turn ugly now or with the next spoonful. It will darken, clump up, and become difficult to work with. Clear the whisk with the chocolate spoon (the clumps of chocolate will get lodged inside the whisk, just pry them out with the chocolate spoon). Scrape the interior bottom edge, clean the chocolate spoon with the whisk, and whisk the mixture as best you can. Add another spoonful of milk and repeat until the mixture begins to loosen up and become more fluid. Now you can begin to add milk faster. Scoop two or three spoonfuls at once and whisk in. (Gradually work your way up - first two, then, if it's easy to incorporate, three. )Once you have incorporated nearly 2 ounces (60 mL) of milk (about 10 or more spoonfuls of milk), you can begin to pour and whisk 1 to 2 ounces (30-60 mL) of milk at a time into the chocolate. When you have whisked in a total of 6 ounces (175 mL) of milk into the chocolate, this is a good time to stop and clean up any mess you might have made. I use a small piece of paper towel to wipe the rim of the cup in case I got chocolate on it while whisking (which I did when photographing these steps). Add the optional ingredients (salt, sugar, and any mix-ins you might want) at this point. Whisk the mixture gently until everything has dissolved and appears fully integrated. Pour the remaining 2 ounces (60 mL) of milk into the hot chocolate and whisk one final time. At this point, you can serve the hot chocolate (which should be still warm) or heat the hot chocolate without fear of burning the chocolate. I like to microwave mine until it is piping hot so I have to sip it slowly.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz (235 mL)</span> <span itemprop=\"name\">whole milk</span></span></td><td>heat until warm (120°F/50°C)</td><td rowspan=\"2\">whisk into chocolate slowly<br/>until 6 oz (175 mL) incorporated</td><td rowspan=\"5\">whisk</td><td rowspan=\"5\">heat to desired temperature</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 oz (57 g)</span> <span itemprop=\"name\">bittersweet chocolate chips</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 (1.25 mL)</span> <span itemprop=\"name\">vanilla extract</span></span></td><td class=\"righthide\" colspan=\"2\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp (2.5 g)</span> <span itemprop=\"name\">powdered sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">pinch</span> <span itemprop=\"name\">of salt</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 qt (945 mL)</span> <span itemprop=\"name\">whole milk</span></span></td><td>heat until warm (120°F/50°C)</td><td rowspan=\"2\">whisk into chocolate slowly</td><td rowspan=\"5\">whisk</td><td rowspan=\"5\">heat to desired temperature</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz (227 g)</span> <span itemprop=\"name\">bittersweet chocolate chips</span></span></td><td>melt</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\">vanilla extract</span></span></td><td class=\"righthide\" colspan=\"2\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 tsp (10 g)</span> <span itemprop=\"name\">powdered sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">pinch</span> <span itemprop=\"name\">of 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": "Prime rib used to refer to a prime grade standing rib roast, but these days all rib roasts (and some rib steaks) are called prime rib regardless of the USDA grade it received. The rib roast cut is usually so good that it doesn't need much seasoning. The ingredients I use are simple: a standing rib roast, salt, and pepper. Preparation isalsoquite simplistic for an entree with such a grand reputation. In fact, with a couple tools, this dish is easier to prepare than any other special event food (roast duck, turkey). The items you'll need are a roasting pan (usually comes with your oven or you can get a large baking pan and a wire rack to place in it), a probe thermometer (likea Polder modelsimilar to the one that I used when I wrote this article or theThermoworks DOTthat I use now), some kitchen twine, and a pair of tongs. Hmmm, now you need a standing rib roast (also known as prime rib even if the beef isn't prime quality). The term \"standing\" means that because the bones are included in the roast, the roast can stand by itself. A rib roast with the bones removed is commonly referred to as a rolled rib roast. My preference is for the standing variety because the bones provide additional flavoring to the roast. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. Each rib feeds about two people, so if you have a party of eight, buy and cook a four rib roast. The rib roast closest to the loin is more tender than the rib roast nearest the chuck. This end is referred to as thesmall end rib roastorloin rib roastorsirloin tip roast. The chuck end of the rib roast is bigger and tougher and is sometimes referred to as ahalf standing rib roastorlarge end rib roast. Depending on preference, you can dry age the roast for a few days to bring out additional flavor and produce a more buttery texture in the muscle (aging allows the natural enzymes to break down some of protein in the meat). Age the beef up to a week in the refrigerator by leaving it uncovered on a wire rack over a large pan to catch any drippings for at least a day and no more than seven days. When you are ready to cook the beef, trim off any dried pieces after the aging. It is common for a roast to lose about 10% to 15% of its weight during a week of aging. Take the rib roast out of the refrigerator and let it sit on the counter for a couple hours to raise the roast temperature to near room temperature. To help cook the roast evenly, we'll need to tie the roast. Using kitchen twine, tie the roast parallel to the rib bones at least at each end. I usually tie between each pair of ribs. Heat the roasting pan or a separate pan on the stove until hot with a little oil. Place the roast on the pan and sear for three minutes on each side. Remove from heat and season heavily with salt and pepper. Place on the grill of your roasting pan or on a wire rack. Now stick the probe of your thermometer into the roast so that the probe is approximately in the middle of the roast (and not touching a bone). Position the pan on an oven rack in the lowest position of your preheated 200°F oven. Yes, 200°F. The low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but you will probably result in well-done on the outside of the roast that gradually results in a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200°F will result in almost all the meat ending at medium-rare. Set your thermometer for 130&#176F for a medium-rare roast (125°F for rare; 145°F for medium; any higher and it's overdone - you might as well be serving a cheaper piece of beef). When the roast is done (about 45 minutes per pound up to about 5 pounds - anything larger takes roughly 4 to 5 hours), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least twenty minutes. This is a good time to make a jus from the drippings of the roast. Pour off any extra grease that's collected in the pan. You can save this to make Yorkshire pudding if you wish. Now deglaze the pan by pouring in 1/2 cup beef broth and bring to a boil. After you've scraped off the bottom of your pan and mixed it into the jus, season with salt and pepper. Simple. When slicing the roast, first cut the rib bones out and then lie the roast on the cut side to carve large slices off the roast. When properly roasted, the medium-rare pink is uniform to the edges of the roast, giving the diner the maximum amount of tender, juicy beef per slice.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"4\">Preheat oven to 200°F (95°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 loin</span> <span itemprop=\"name\">rib roast, trimmed & tied</span></span></td><td>sear</td><td class=\"vertical\" rowspan=\"3\">season</td><td rowspan=\"3\">roast at 200°F (95°C) until 130°F (55°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">salt</span></span></td><td class=\"righthide\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">pepper</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">rib</span> <span itemprop=\"name\">roast drippings</span></span></td><td rowspan=\"2\">deglaze</td><td rowspan=\"2\">bring to boil</td><td class=\"vertical\" rowspan=\"4\">season</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup</span> <span itemprop=\"name\">beef broth</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">salt</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=\"name\">pepper</span></span></td></tr></table><br><table><tr><td align=\"center\" colspan=\"6\">Preheat oven to 450°F (230°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">all purpose flour</span></span></td><td rowspan=\"2\">whisk</td><td class=\"vertical\" rowspan=\"4\">beat</td><td class=\"vertical\" rowspan=\"6\">pour mixture into pan</td><td class=\"vertical\" rowspan=\"6\">bake 450°F (230°F) 15 min.</td><td class=\"vertical\" rowspan=\"6\">bake 350°F (175°F) until golden brown (15 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\">salt</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><td rowspan=\"2\">whisk</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">whole milk</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">13 x 9 in.</span> <span itemprop=\"name\">pan</span></span></td><td>10 min. at 450°F</td><td class=\"vertical\" rowspan=\"2\">melt</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup</span> <span itemprop=\"name\">rib roast drippings or<br/>4 Tbs. melted unsalted butter</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": "Biscotti are long and hard cookies that many enjoy by dipping into coffee, hot chocolate, or wine. As fancy coffee shops become more and more popular in the United States, biscotti have also become more fashionable (and expensive). It turns out, biscotti is easy to make, and a whole batch costs the same as a single biscotto atStarbucks. Here's my recipe for an Almond and Orange Zest Biscotti that can be enjoyed as is or chocolate dipped. The name \"biscotti\" is Italian and literally means twice baked - which is exactly how we'll prepare it. Biscotti can be found in all sorts of flavors, but the most common contain anise, hazelnuts and filberts, and almonds. In this recipe we'll join the flavors of almond and orange (and chocolate). (I should probably also mention that the singular form of biscotti is \"biscotto\". )Start by assembling the ingredients: 1 cup (200 g) sugar, 2 large eggs, 3/4 cup (80 g) slivered almonds, 2 tablespoons minced orange zest (about half an orange's zest), 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 cups (250 g) flour. You will also need 1/2 teaspoon (2. 5 mL) vanilla extract and 1/4 teaspoon (1. 2 mL) almond extract (not shown in photo). For removing the zest from an orange, I find that when using aMicroplane Zesterupside down (with the orange under the zester), the zest stays in the device making it much easier to judge how much you've collected. If not using a Microplane (or a zester that produces comparably fine zest), you'll need to mince the zest for this recipe. Preheat the oven to 350°F (175°C). Whisk the flour, baking powder, and salt together. Select a mixing bowl that is large enough to hold all the ingredients and still provide enough room to fold them together without making a mess. Break two large eggs into the large mixing bowl and add the sugar. Whisk to combine. Continue whisking the sugar and eggs until the color has lightened to a pale yellow. I like using a spare piece ofmesh cabinet linerto keep the bowl from shifting while I'm whisking. Add the vanilla extract, almond extract, orange zest, and slivered almonds to the egg and sugar mixture. Using a spatula, stir once or twice to combine. Working in batches, pour enough of the flour mixture to cover the surface of the egg mixture. Use a spatula and fold in the flour using as few strokes as possible. Add more flour and fold until all the flour has been integrated. Folding is performed by using a spatula to scoop from either the side or the middle of the mixture and lifting and \"folding\" (basically movign the spatula laterally and then flipping it over to drop the mixture) onto another part of the mixture. Rotate the bowl each fold. The key is not to stir or mix the flour with the liquid too much. Gently folding helps prevents the formation of too much elastic gluten. The presence of too much gluten will defeat the delicate and crisp texture we are trying to achieve and result in a possibly chewy product. Split the batter in half and place the two rough balls onto a non-stick baking sheet (such as asilicone baking matorparchment paper setin ahalf sheet pan). With your hands, form the batter into two loaves of approximately 10-in. (25 cm) by 2 in. (5 cm) each. Wetting your hands just a bit may help with molding the loaves since the batter will be fairly sticky. Bake the loaves at 350°F (175°C) for 40 minutes (rotating the pan once after twenty minutes). The loaves should have just started to crack. (Don't wait for big cracks or you might overcook the biscotti. )Remove the loaves from the pan and place them on awire rackto cool for at least ten minutes. This cooling step is extremely important to your non-dominant hand as it will be holding the loaf while you cut it in the next step. After some cooling, move a loaf to a cutting board and cut diagonally into 3/8-in. (1 cm) thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job. Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool. Once the biscotti have fully cooled, they can be consumed as is, or chocolate dipped. To chocolate dip, simply break up the chocolate of your choice (dark chocolate is Tina's favorite) and place in a large metal mixing bowl. I find it easier to dip biscotti in large quantities of chocolate, so I usually make two batches of biscotti (4 loaves), and melt about 250 g (a bit more than 1/2 pound) chocolate. For one batch, 125 g (about 1/4 pound) chocolate should be enough. Using a flat bottomed mixing bowl also makes it easier to dip (otherwise you may need to transfer the chocolate to another container after melting to dip the biscotti). Place the mixing bowl with the chocolate over a saucepan containing about an inch of water (but not so much that the mixing bowl will actually make contact with the water). Bring the water to a boil and then reduce the heat to a simmer. Once the chocolate begins to melt, you can turn off the heat and let the residual heat and steam continue to heat the bowl and melt the chocolate. Stir occassionally to check when the chocolate has completely melted. Once the chocolate has melted, you can leave the mixing bowl over the hot water to keep the chocolate warm and melted as you dip the biscotti. Dip each biscotto in the chocolate by inserting the flat bottom into the chocolate. Use a spatula to remove any excess chocolate and then lay the biscotto (chocolate side down) on a silicone mat or sheet of parchment paper. Repeat until all the biscotti have been dipped. The biscotti can then be left to cool on its own or placed in the refrigerator. The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.", "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\">1 cup (200 g)</span> <span itemprop=\"name\">sugar</span></span></td><td class=\"vertical\" rowspan=\"2\">whisk until light yellow</td><td class=\"vertical\" rowspan=\"6\">stir in</td><td class=\"vertical\" rowspan=\"9\">gently fold in</td><td class=\"vertical\" rowspan=\"9\">form into two loaves</td><td class=\"vertical\" rowspan=\"9\">bake 350°F (175°C) 40 min. rotating once</td><td class=\"vertical\" rowspan=\"9\">cool on wire rack and cut into 1 cm strips</td><td class=\"vertical\" rowspan=\"9\">bake 350°F (175°C) 8 min.</td><td class=\"vertical\" rowspan=\"9\">flip biscotti</td><td class=\"vertical\" rowspan=\"9\">bake 350°F (175°C) 7 min.</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 g)</span> <span itemprop=\"name\">vanilla extract</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\">1/4 tsp. (1 g)</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\">3/4 cup (80 g)</span> <span itemprop=\"name\">slivered almonds</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\">orange zest</span></span></td><td align=\"center\">mince</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups (250 g)</span> <span itemprop=\"name\">flour</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 tsp. (4.6 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\">1/4 tsp. (1.5 g)</span> <span itemprop=\"name\">table 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": "When the English, who seem to have a national fascination with minced meat pies, combined mashed potatoes with minced meat, a truly remarkable dish was born. For over two hundred years, Shepherd's Pie has been made by cooking chopped up lamb or mutton mixed with gravy, topped with mashed potatoes, and baked until a crispy crust forms. When made with beef, this dish is traditionally called Cottage Pie. This recipe, handed down to me by a friend in the form of index cards, was originally from the belovedJoy of Cooking. Start by chopping up 1-1/2 lb. potatoes into rough 1-inch cubes for boiling. Fill a large pot with enough water to cover the potatoes and bring to a boil. Once the water boils, add the potatoes to the water and return the water to a boil. Turn the heat down to medium to keep the water at a simmer. Cook the potatoes until fully tender, about fifteen minutes. While, cooking the potatoes, prepare the vegetables. Use one medium carrot, a celery stalk, and a medium onion (a classic combination known as a mirepoix). Dice the carrot, celery, and onion and place in a bowl. Assemble the rest of the ingredients: 1 tablespoon flour, 1 teaspoon each of dried rosemary and dried thyme, 1 cup beef broth, and 1 pound of ground lamb or beef. When the potatoes are tender, remove them from the water into a large bowl, reserving 1/2 cup of the water. Mash the potatoes with 1 Tbs. butter, the 1/2 cup of reserved water. Add salt and ground white pepper to taste while mashing. I use white pepper in my mashed potatoes so black flecks of pepper are not visible in the finished product. Feel free to use the pepper of your choice. After the potatoes have been mashed, set them aside. Heat 3 Tbs. vegetable oil or clarified butter in a large pot over medium heat. Add the diced onion, carrot, and celery and stir until the vegetables are coated. Reduce the heat to medium-low and cook, stirring occasionally, until tender, about fifteen minutes. This is a good time to preheat your oven to 400°F. Increase the heat to medium-high and add the ground meat. Use a wooden spoon (or thepotato masheryou used on the potatoes) to break the meat apart while cooking. Cook the ground meat while stirring until no longer pink, about five minutes. Tilt the pot and allow the excess fat to run to one corner. Spoon off the excess fat. Add 1 Tbs. flour to the mixture. Mix and cook for a couple minutes while stirring. The flour is added here to help thicken up the gravy that we'll prepare in this mixture. We cook it for a couple minutes during this step so there will not be a raw flour taste to our final dish. Add the beef stock, dried thyme, dried rosemary, and nutmeg. Cook while stirring until the liquid has thickened, about 5 minutes. While the gravy thickens, add salt and ground black pepper to taste. Pour the meat mixture into a casserole or baking pan. Cover meat mixture with the mashed potatoes and fluff the top of the potatoes with a fork. This will allow the bits of potato sticking up to brown and form a crispy crust. Instead of fluffing the potatoes, you can use the fork to carve patterns into the potatoes producing a dramatic crust. Cut 2 Tbs. of butter into small pieces and sprinkle over the top of the potatoes. Cover with a healthy amount of paprika. (Optionally, an ounce or two of finely grated cheese, like parmesan, can be used to top the potatoes. )Place the shepherd's pie into the oven onto a rack in the center of the oven. After thirty minutes, the potatoes should have formed the golden brown crust. Remove from the oven and allow to rest ten minutes before serving. For larger groups or potlucks, I double the portions and prepare exactly as above until the meat mixture is done cooking. Instead of transfering the meat to a baking pan, I put the potatoes into the pot to cover the meat mixture. (If I know that there will be many carb dishes at the meal, then I won't double the potato portion. ) After fluffing the potatoes, I bake the whole pot for 30 minutes at 400°F.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 lb. (700 g)</span> <span itemprop=\"name\">russet potatoes</span></span></td><td>boil until tender (15 min.)</td><td class=\"vertical\" rowspan=\"3\">mash</td><td class=\"vertical\" rowspan=\"3\">season to taste</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\">water reserved from boiling potatoes</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\">1 Tbs. (14 g)</span> <span itemprop=\"name\">unsalted butter</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">salt</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\">ground</span> <span itemprop=\"name\">white pepper</span></span></td></tr></table><br><table><tr><td align=\"center\" colspan=\"11\">Preheat oven to 400°F (204°C)</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>heat</td><td class=\"vertical\" rowspan=\"4\">med-low until tender</td><td class=\"vertical\" rowspan=\"5\">cook until meat is no longer pink</td><td class=\"vertical\" rowspan=\"6\">mix and cook</td><td class=\"vertical\" rowspan=\"10\">stir in and cook until liquid thickens</td><td class=\"vertical\" rowspan=\"12\">season to taste</td><td class=\"vertical\" rowspan=\"13\">cover with potatoes and fluff with fork</td><td class=\"vertical\" rowspan=\"14\">drop butter pieces on top</td><td class=\"vertical\" rowspan=\"15\">cover with paprika</td><td class=\"vertical\" rowspan=\"15\">bake 400°F (205°C) 30 min.</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 rowspan=\"3\">dice</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium (61 g)</span> <span itemprop=\"name\">carrot</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium (40 g)</span> <span itemprop=\"name\">celery stalk</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 pound (450 g)</span> <span itemprop=\"name\">ground lamb</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 Tbs. (8 g)</span> <span itemprop=\"name\">all-purpose flour</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 tsp. (1.2 g)</span> <span itemprop=\"name\">dried rosemary</span></span></td><td class=\"righthide\" colspan=\"3\" rowspan=\"4\"></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\">1 pinch</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 cup (235 mL)</span> <span itemprop=\"name\">beef broth</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">salt</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\">ground</span> <span itemprop=\"name\">black pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-3/4 lb. (800 g)</span> <span itemprop=\"name\">mashed potatoes</span></span></td><td class=\"righthide\" colspan=\"5\"></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\">butter</span></span></td><td colspan=\"7\">cut up into small pieces</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">paprika</span></span></td><td class=\"righthide\" colspan=\"7\"></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": "Eggs are such a common food, that I would venture to say it is probably eaten by every race and every nationality across the globe. Besides size classification, all the way from extra large to peewee and grade classifications from AA, A to B, they come in white, brown, fertile, free range, cage free, vegetarian diet, nutrition enhanced, which includes, but is not limited to, omega-3 , organic, pasteurized and combinations of the above. Then you have whole eggs, egg yolk or egg white in cartons already pasteurized. Conceivably, you can have peewee B brown fertile cage free vegetarian diet pasteurized organic eggs. The eggs I use here are Whole Food�s large brown cage free fertile produced without antibiotics or synthetic pesticides with a very light yolk color. The color of the egg shell is determined by the breed of the hen. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs. Color of the yolk depends on the diet of the hen. If she gets plenty of yellow-orange plant pigments known as xanthophylls, they will be deposited in the yolk. Hens fed mashes containing yellow corn and alfalfa meal lay eggs with medium yellow yolks, while those eating wheat or barley yield lighter-colored yolks. A colorless diet, such as white cornmeal produces almost colorless yolks. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance yolk color. I am as confused as anyone reading this article and dare not venture to say which egg is best for you in terms of nutritional value. Pick eggs that you are comfortable with and within your budget. This is a very simple dish that can be prepared in a short time and tastes delicious. Main ingredients:4 large eggs� slightly less than 1 cup (200 g). 12 medium sized fresh little neck clams. Try to pick clams of about the same size for uniform cooking. The best way to determine the freshness of clams is by touching the clams while they have their incurrent and excurrent siphons sticking out. Freshness is determined by the speed with which they retract: the faster, the better. If no siphons are visible, touch clams that are slightly open and determine their freshness by the speed with which they close. A third way is to pick clams that are closed. (If you cannot find fresh clams, then use about 1/4 to 1/3 cup of canned ocean clam meat. )Approximately 1-1/4 to 2-1/2 cups of canned clam juice(If you used canned clam meat instead of fresh clams, you can also use the clam juice contained in the same can. )3 drops of vinegar. Vinegar is used to promote the binding of the egg protein with the liquid. You can skip it if you prefer not to use it, but 3 drops is not going to impart an acidic taste to the custard. 1 tablespoon of sake or cooking wine. I prefer to use sake because cooking wine found at Chinese grocery stores usually contain salt. large pinch of white pepper. White pepper is used instead of black pepper because of its color and delicate taste. Black pepper can be substituted if dark speckle in the custard is not objectionable. 1 scallionEquipment needed:Fine strainer4 heatproof bowls (about 8 oz. each)to hold the custardwhisk or egg beaterdouble boilerto cook the custardmini alligator dicer to julienne the scallion� from Williams Sonoma or other home cookware stores. Preparation:Wash the clams and place 3 each to a bowl. If chopped clams are used, divide the clams into 4 portions and place them in the bowls. Beat eggs; add wine, white pepper and vinegar. If this is a main course, then add clam juice equal to 2 � times the volume of beaten eggs. If this is an appetizer, then replace half of the clam juice with water. Strain the liquid and pour into the bowls. Bring water in the double boiler to a boil. (Place enough water in the double boiler so that the bowls will have slight contact with the water). Place bowls in double boiler and boil for 1 minute. Turn heat to low and cook for an additional 20 minutes or until done. Using chopped clams should cut the cooking time by a few minutes. The custard is done when you see bulging of the custard (due to the opening of the clamshells) and the custard acts like jello. For chopped clams, there will be no bulging. Push and pull scallion carefully through the mini alligator dicer, as shown in photos. Because the blades on the alligator dicer are very sharp, care should be taken when pushing and pulling the scallion through. I recommend pushing and pulling the scallion until it is most of the way through and either cutting it off or using another piece to finish the job. Garnish with julienned scallion. Egg Custard with Clams (serves4 as appetizer or main course)George Chow loves to cook because he loves to eat good food.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">12 medium</span> <span itemprop=\"name\">sized fresh little neck clams</span></span></td><td align=\"center\" colspan=\"3\">wash, place in bowls</td><td class=\"vertical\" rowspan=\"7\">pour into bowls</td><td class=\"vertical\" rowspan=\"7\">cook in water bath on high heat 1 min</td><td class=\"vertical\" rowspan=\"7\">cook in water bath on low heat approx. 20 min</td><td class=\"vertical\" rowspan=\"8\">garnish</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>beat</td><td class=\"vertical\" rowspan=\"6\">stir together</td><td class=\"vertical\" rowspan=\"6\">strain</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">sake</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\">3 drops</span> <span itemprop=\"name\">vinegar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">large</span> <span itemprop=\"name\">pinch white pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/4 cup</span> <span itemprop=\"name\">clam juice</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/4 cup clam juice (main course)</span> <span itemprop=\"name\">or 1-1/4 cup water (appetizer)</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1</span> <span itemprop=\"name\">scallion</span></span></td><td align=\"center\" colspan=\"6\">julienne</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": "With Halloween just around the corner and Thanksgiving only a month away, I thought I'd share my recipe for the American tradition called pumpkin pie. Many recipes are fibrous, bland, and either too dry or too wet. Here's a recipe that produces a pumpkin pie that I think is just right. The tradition of pumpkin pie may date back to the first Thankgiving feast in 1621 (or some say the second Thanksgiving feast). In either case, most likely milk, honey, and spices were poured inside the pumpkin itself. The first pies probably came out more like pudding than like the custard fillings that we use today. Start by assembling ingredients: 3/4 cup heavy cream, 3/4 cup whole milk, 1 can pumpkin (15 ounces), 1 cup dark brown sugar, 3 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Fresh pumpkin can be used, but it must be cooked first (usually by cutting the pumpkin into pieces and baking in the oven). Its becoming increasingly difficult to find good pumpkins in supermarkets since the ones sold for carving dominate the shelves (or bins) and just aren't that good for eating. Save some time and trouble, buy the canned pumpkin. We'll cook the canned pumpkin briefly with the spices, so it'll be difficult to taste or smell any difference between the canned pumpkin and the fresh for this pie. Prepare a 9-inch pie crust or defrost a frozen pie crust. Using a fork, punch holes into the dough so it won't rise while prebaking. If using pie weights, this step is unnecessary. Prebake the pie crust according to directions or at 400°F for about 10 minutes. Meanwhile, whisk pumpkin and spices (cinnamon, ginger, nutmeg, cloves, and salt) together over medium heat in a medium sauce pan. When the pumpkin begins to cook, whisk in the brown sugar. Once the mixture is fully blended, scrape the sides of the saucepan down and whisk again. Add milk and cream and continue to whisk. Once the mixture begins to bubble and splutter, remove from heat. Place the three eggs into a blender. Blend the eggs to form a nice creamy consistency (about two seconds). While blending on low speed, pour the pumpkin pie filling through the feeder hole in the blender cap. This will help break down any fibrous or tough parts of pumpkin creating a smooth filling. Pour the pumpkin pie filling into the prebaked crust. If you used a deep dish pie crust, this should fit perfectly. I used a \"normal\" pie crust, so there was about a cup of filling left over, which can be made into pumpkin custards by filling ramekins. Bake at 400°F for 25 minutes or until center of pie is jiggly when pie is rotated gently. Remove from heat and let cool on a cooling rack for at least one hour. The center will fully set without over cooking the outer edges by removing the pie early. Refrigerate and serve cold, warmed up, or at room temperature.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"6\">Preheat oven to 400°F (205°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">15 oz. can (425 g)</span> <span itemprop=\"name\">pumpkin</span></span></td><td class=\"vertical\" rowspan=\"6\">whisk over medium</td><td class=\"vertical\" rowspan=\"7\">whisk over medium</td><td class=\"vertical\" rowspan=\"9\">whisk over medium</td><td class=\"vertical\" rowspan=\"10\">blend</td><td class=\"vertical\" rowspan=\"11\">bake 400°F (205°C) 25 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (2 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\">1/2 tsp. (1 g)</span> <span itemprop=\"name\">ground ginger</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 tsp. (1 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\">1/4 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\">1/2 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\">1 cup (200 g)</span> <span itemprop=\"name\">dark brown sugar</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 (180 mL)</span> <span itemprop=\"name\">whole milk</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\">3/4 cup (180 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\">3 large</span> <span itemprop=\"name\">eggs</span></span></td><td>blend</td><td class=\"righthide\" colspan=\"2\"></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>bake blind</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": "Okra is a delight to eat. This \"vegetable\" is just as wonderful as a thickening agent in stews such as gumbo (in fact, gumbo is another name for the okra plant) as it is sauteed in oil. The texture differences between the cooking styles are amazing, however. In gumbo, the okra is soft and gooey, almost a slimey texture. When sauteed, okra is crisp and tender. In both cases, it has a wonderful flavor and is complimented by other strong flavors. In this dish, I couple the okra with some spicy jalapeno chiles and the sweet taste of roasted red peppers. First, place two red peppers on the grill at medium-low heat in order to roast them. If the grill is inconvenient, you can place then under the broiler in the oven. Set it on low if your oven has multiple broiler settings. We're looking for a black charring around the entire pepper with some bubbling on the skin. Rotate the peppers about every five minutes to evenly char the surface. Start with one pound (450 g) okra, 1/2 jalapeno chile sliced into circles (use whole jalapeno for more spiciness), a minced french shallot, and two cloves of garlic, minced. Once the peppers are blackened and bubbling, remove from the grill and place in a bowl. Cover the bowl with another bowl or a plate to catch the steam. The steam will help loosen up the charred skin from the roasted pepper. This step of roasting the pepper, really helps to heighten the flavor inherent in the pepper. In this picture, you'll see that I was in a bit of a hurry, so I took the peppers off the flame a bit early. It's okay, they are done, but it's a bit more difficult to get all the skin off if they are not completely charred. After five minutes, remove the skin from the peppers (using either your fingers or a knife to scrape it off). Then cut into 1/2 inch strips. Now that all the ingredients have been assembled, heat one tablespoon of oil on a saute pan over medium-high heat. When oil is hot, add minced shallots and jalapeno chile. Once the shallots have nicely browned, add okra to the pan. Spread the okra out in a single layer. Cook, tossing occassionally, until the okra color as brightened. Once the okra is bright green (but still crisp), about four minutes, add the roasted peppers and minced garlic.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">oil</span></span></td><td>heat</td><td class=\"vertical\" rowspan=\"3\">brown</td><td class=\"vertical\" rowspan=\"4\">saute</td><td class=\"vertical\" rowspan=\"6\">saute</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 jalapeno</span> <span itemprop=\"name\">chile</span></span></td><td>slice</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1</span> <span itemprop=\"name\">shallot</span></span></td><td>mince</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb.</span> <span itemprop=\"name\">okra</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 red</span> <span itemprop=\"name\">bell peppers</span></span></td><td>roast</td><td>peel</td><td>cut into strips</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cloves</span> <span itemprop=\"name\">garlic, minced</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": "After trying several kinds of store bought salsa, from the pasty kind to the \"fresh\" chunky pico de gallo, Tina still found something to be desired. So, I decided to try to put together the salsa her tastes buds were clamoring for. Unless you use a food processor, salsa (in this case, a chunky Mexican style salsa cruda) requires quite a bit of slicing. It's a good thing I find cutting to be stress relieving after a long day at work. First, I started with a tomato salsa recipe fromCooks Illustrated. The recipe called for tomato, jalapeno chile, garlic, red onion, cilantro, salt and pepper, and lime juice. My tools (from left to right): Board scraper (to move prepared ingredients to bowls, clear the board, and scrape it clean), Paring knife (to core tomatoes and remove membrane from the chile), Chef's knife, and a teaspoon (to remove seeds and ribs from the chile). First I diced the tomatoes. I like doing that in the following steps:Each tomato is sliced in half. Tomatoes are then placed face (the cut part) down and sliced parallel to the board in 3/8\" widthsTwo at a time, the tomato rounds are sliced into 3/8\" stripsThen rotated, and sliced into 3/8\" cubesI then placed the diced tomatoes into a collander over a bowl to allow excess moisture to remove itself. About 30 minutes should do it. I then diced the onions. Keeping the \"base\" of the onion intact, I sliced 3/8\" parallel cuts into the onion followed by 3/8\" vertical cuts. Since I didn't cut through the base, the onion held mostly together. Slicing through the onion at this point produced a suitably even dice. Next, I minced the garlic. Cutting the garlic is performed in a similar manner as dicing the onions, except with smaller distances. I then cut the chile in half lengthwise and used my teaspoon to remove the seeds and ribs. These I placed aside for use later to adjust the hotness of the salsa. I then pressed each chile half flat and using a paring knife removed the bitter membrane from the inside of the chile. The chile in this state should have a \"fruity\" taste with a hint of spicyness. I julienned (cut into long strips) the pepper halves and then minced. Grabbing a small handful of cilantro, I bunched it up and just sliced away to produce the chopped cilantro I needed. Then, I threw the garlic, onion, and cilantro on top of the tomatoes as they finish draining. After the tomatoes have drained for thirty minutes, I poured out the liquid from the bowl emptied the contents of the collander into the bowl. I added about 1/2 teaspoon of kosher salt (I find it easier to sprinkle and manage than table salt), a half twist of my pepper grinder, and about 2 tablespoons of lime juice. I then mixed the salsa together. Now that I had the salsa, Tina and I both tasted it on Tostidos White Corn Restaurant Style Tortilla Chips. The salsa was pretty good, but lacked something. After mincing and mixing in two more cloves of garlic and throwing in some more salt, we found the optimum mixture of flavor. The final ingredients list ended up as follows:1-1/2 pounds firm, ripe tomatoes, diced1 large jalapeno chile, seeded, minced1/2 cup red onion, diced3 garlic cloves, minced1/4 cup cilantro leaves, chopped1 teaspoon saltPinch of ground pepper2 tablespoons lime juiceThe chile seeds can be minced and mixed in for varying degrees of hotness. Tina prefers mild, so I only used a few of the seeds.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 pounds</span> <span itemprop=\"name\">firm, ripe tomatoes</span></span></td><td>dice & drain</td><td rowspan=\"8\"><div class=\"vertical\">combine</div></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 large</span> <span itemprop=\"name\">jalapeno chile, seeded</span></span></td><td>mince</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup</span> <span itemprop=\"name\">red onion</span></span></td><td>dice</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 garlic</span> <span itemprop=\"name\">cloves</span></span></td><td>mince</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup</span> <span itemprop=\"name\">cilantro leaves</span></span></td><td>chop</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 teaspoon</span> <span itemprop=\"name\">salt</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Pinch</span> <span itemprop=\"name\">of ground pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 tablespoons</span> <span itemprop=\"name\">lime juice</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": "Everyone who makes tuna casserole makes it a different way. There are recipes that use egg noodles (like this one), and there are recipes that use potato chips. Some use a can of cream of mushroom, while others use cream of chicken. The recipe that I like to use starts off with a roux and builds up to a rich and creamy filling of noodles, tuna, and aromatic herbs. The final topping of bread crumbs keeps the top of the casserole from drying out while giving it a pleasant tasting crust. This recipe is one of the few that survived the\"Outlook-Palm Purge\". I don't know where I got this recipe, but it seems to be a winner because I don't recall ever getting a complaint when I prepare it. Start by assembling 12 ounces of light tuna packed in spring water, 1/4 cup all purpose flour, 2-1/2 cup whole milk, 4 oz. sliced button mushrooms, 1/2 cup chopped scallions (also called green onions), 1/4 cup chopped celery, 1 teaspoon dried rosemary, and 1 teaspoon dried thyme. I prefer to use light tuna (usually made with yellowfin and skipjack tuna) for it's milder taste and softer texture than albacore. There will be significantly less than 12 ounces of tuna after we drain the water from the fish, so go ahead and drain the tuna at this point. Get some water boiling when it comes to a boil cook 8 oz. egg noodles according to the directions on the bag. Once the noodles are cooked, remove from the cooking water and rinse with cold water. Set aside. Melt four tablespoons butter in a saucepan over medium heat. Add flour to the butter and stir for about two minutes. The mixture, called a roux, should become smooth and thick during the two minutes. Add milk slowly to the to the roux while stirring. Continue stirring until the milk thickens. The milk mixture will easily coat the back of your spoon when you dip you spoon in and not flow off quickly when it begins to thicken. Melt one tablespoon of butter in a skillet. saute the vegetables until the mushrooms are tender. Then, stir in the rosemary and thyme. Pour vegetables into the sauce. Stir until evenly mixed. This is a good time to salt and pepper the sauce. I don't actually measure the amount of salt or pepper that I use for this dish, so I add salt and pepper to taste. Add some salt and pepper, stir, and taste. Repeat as necessary. Place drained tuna into a large bowl. Pour noodles and sauce into the bowl containing the tuna and mix until evenly distributed. Pour everything into a greased 8x8 inch baking pan or 1. 5 quart casserole. At this point, you can refrigerate the casserole for up to a couple days without baking it. I cover it with plastic wrap and press the wrap directly onto casserole so no film will form during refrigeration. When you're ready to serve the casserole, prepare one cup of bread crumbs. I used store bought bread crumbs with herbs in this picture, but I've also used rushed crackers and plain bread crumbs from white bread successfully. Melt four tablespoons butter in a skillet over medium heat and add the bread crumbs. Stir until the bread crumbs turn a golden brown color. Sprinkle the bread crumbs over the casserole making sure you cover most of the surface. Any bits of noodle sticking up will dry out and not be tasty, so make sure the noodles are down and covered. Bake at 350°F for thirty minutes (or until the edges begin to bubble). Cut the casserole after you let it cool for a few minutes. The casserole is flavorful, but not so complex that you can't taste the individual components. A great hot and hearty dinner for the upcoming autumn and winter.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"9\">Preheat oven to 350°F (175°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs. (60 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td><td class=\"vertical\" rowspan=\"2\">stir</td><td class=\"vertical\" rowspan=\"3\">thicken</td><td class=\"vertical\" rowspan=\"9\">mix</td><td class=\"vertical\" rowspan=\"11\">season</td><td class=\"vertical\" rowspan=\"13\">mix</td><td class=\"vertical\" rowspan=\"15\">top</td><td class=\"vertical\" rowspan=\"15\">Bake 350°F (175°C) 30 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup (40 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\">2-1/2 cup (590 mL)</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\">1 Tbs. (15 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td><td class=\"vertical\" rowspan=\"4\">saute</td><td class=\"vertical\" rowspan=\"6\">stir</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 oz. (115 g)</span> <span itemprop=\"name\">sliced mushrooms</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\">1/2 cup (50 g)</span> <span itemprop=\"name\">chopped scallions</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup (25 g)</span> <span itemprop=\"name\">chopped celery</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (1.2 g)</span> <span itemprop=\"name\">dried rosemary</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\">1 tsp. (1.4 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=\"name\">salt</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\">ground</span> <span itemprop=\"name\">black pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz.(230 g)</span> <span itemprop=\"name\">egg noodles</span></span></td><td>cook</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\">12 oz. (340 g)</span> <span itemprop=\"name\">light tuna</span></span></td><td>drain</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs. (60 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td><td class=\"vertical\" rowspan=\"2\">cook</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\">1 cup (120 g)</span> <span itemprop=\"name\">bread crumbs</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": "Traditionally served over linguine, shrimp scampi makes a quick and easy dinner that works equally well eaten in front of the computer or as the main dish of a romantic candlelight dinner. I serve large shrimp (16-20 count) when I have company over, but for my own consumption, I use the less expensive 41-50 count variety. Cooking the shrimp in butter provides most of the flavor but garlic and parsley is essential to the dish. Linguine takes about the same amount of time to cook, which makes it the perfect compliment to shrimp scampi both culinarily and in terms of efficiency. In the United States, shrimp is sold by \"count\". This is a rating of the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category. For example, 41-50 count shrimp are composed of shrimp that weigh about 1/3 ounce each, while 16-20 count shrimp are an ounce each (or a little less) in weight. The lower the count, the larger the shrimp (and the more expensive). Bring six quarts of water in a large pot to a boil. While waiting for the water to boil, peel one pound of shrimp, leaving tails on. Butterfly the shrimp by cutting the backs of each shrimp. While butterflying I also remove the vein (I think it's actually the alimentary canal) to avoid having gritty shrimp waste in my scampi. Rinse the shrimp and blot dry with paper towels. Once the water is boiling, stir in 1/2 tablespoon table salt and add one pound of dried linguine. (Cooking times for pasta varies by manufacturer. Use the instructions on the box, but be aware that many pasta manufacturers recommend cooking times that are to long for al dente. I suggest subtracting a few minutes from the cooking time and testing the pasta by biting down on it and looking at the cross section. There should still be a tiny speck of uncooked pasta when the noodles are al dente. Drain the pasta immediately; they will finish cooking as they stand. )Melt four tablespoons of butter and two tablespoons of olive oil in the pan. Add about 2 teaspoons of minced garlic and 1/4 teaspoon salt (if using unsalted butter). Stir over medium-low heat until the garlic is lightly browned. The shrimp should be added in a single layer on the pan (cook two batches if necessary). The shrimp can be cooked over low or medium heat. Over medium heat, the shrimp will form a slight crust and be golden brown when cooked. When the shrimp color changes and the flesh touching the pan is no longer translucent (about two minutes), flip the shrimps over with a pair of tongs or spatula. Meanwhile, when the linguine is cooked to the desired level, pour the pasta into a collander to drain. Return the pasta to the pot or into a large bowl. When the second side of the shrimp is fully cooked (another two minutes), throw in one tablespoon chopped parsley and give it a quick stir. Remove from the heat and pour shrimp and butter over the pasta. Toss and serve with fresh grated parmesan, ground black pepper, and a slice of lemon.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 lb.</span> <span itemprop=\"name\">shrimp</span></span></td><td class=\"righthide\" colspan=\"2\"></td><td class=\"vertical\" rowspan=\"5\">cook until opaque</td><td class=\"vertical\" rowspan=\"5\">flip; cook until opaque</td><td class=\"vertical\" rowspan=\"6\">add</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\">melt</td><td class=\"vertical\" rowspan=\"4\">brown</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">olive oil</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><td class=\"righthide\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 tsp.</span> <span itemprop=\"name\">minced garlic</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\">chopped parsley</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": "Last night I was making potato salad and tuna salad when I ran out of mayonnaise. I usually have a jar of Best Foods Real Mayonnaise (Best Foods is also known as Hellmann's) in the refrigerator, but this time I forgot to buy some more when I ran low. Although I have made my own mayonnaise in the past (usually for special occasions because homemade mayonnaise is so good), I usually prepare recipes with the store bought variety because it lasts about six months in the refrigerator (while homemade might last up to week). Of all the brands available, I find the Best Foods (or Hellmann's) brand to be the best tasting and most natural (fewest unidentified ingredients) of the supermarket mayonnaises. Too lazy to leave my home in the middle of food preparation(and too nice of a guy to send Tina on a mayonnaise buying errand), I grabbed a clean bowl and my whisk to make some of my homemade mayo. All you need are two large egg yolks, 3 tablespoons of lemon juice, 1/4 teaspoon salt, a pinch of white pepper, and 1 cup oil. I ran out of lemon juice last night (I just keep running out of ingredients), so I used about 1 tablespoon lemon juice and 2 tablespoons of lime juice. I also froze the two large egg whites in ice cube trays for later use. For the oil, I used extra light olive oil because of its very faint (almost nonexistant) flavor and nutritional and health properties. I put the yolks, lemon juice, salt, and pepper into my mixing bowl and whisked until smooth and light. I then whisked the oil, a few drops at a time, into the mixture. I made sure the mixture was smooth and well integrated before pouring the next few drops of oil. The whisking will suspend the oil into the yolk mixture and adding the oil a little at a time will keep the mixture in a state of emulsion - which is what we want. After about 1/3 cup of oil has been whisked in, you can speed up the pouring a bit. Make sure the mixture is back in emulsion before pouring any more oil. Once all the oil has been whisked in, you have mayonnaise. This is a good time to add any extras, a spoonful of dijon mustard and extra salt and black pepper is usually what I add. Because handmade mayonnaise is mostly egg yolk, the mayonnaise will have a healthy yellow color. Store bought or machine made mayonnaise usually also contains egg whites which will lighten the color up as well as lighten up the flavor. Anything you don't use immediately, put it in a jar and refrigerate. It should hold for half a week to a week. Homemade MayonnaiseCopyright Michael Chu 2004You might note that I called both mayonnaise and vinaigrette dressing emulsions. But, a vinaigrette eventually seperates while mayonnaise maintains its state of emulsion. This is because of the egg yolks which contains a substance called lecithin (an emulsifier). You may have seen lecithin as part of the ingredient list of store bought ice cream and salad dressings. This substance when mixed with water (the lemon juice) and oil (the olive oil) helps hold the two together in suspension. Of course, if we kept mixing more and more oil into the mixture, we would eventually overwhelm the emulsifier and the whole emulsion would separate (at least that's what I'm told, maybe one day I'll do it to see what happens when you mix in too much oil).", "role": "user" }, { "content": "<table><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><td class=\"vertical\" rowspan=\"4\">whisk</td><td class=\"vertical\" rowspan=\"5\">whisk oil in drop by drop</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs.</span> <span itemprop=\"name\">lemon juice</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\">pinch</span> <span itemprop=\"name\">of white pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">oil</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": "A couple months ago I was contacted by a small company in San Francisco who was bringing a new bake-at-home product to the market. Matisse & Jack'sis trying to enable busy, but health conscious people with an alternative to the shelf-stable (and pricey) energy bar. Their solution? TrailBlaze Bake-At-Home Oatmeal Energy Bars that are quick and easy to make, are made of organic and non-GMO ingredients, and have the same nutritional properties of aClif Bar. I test bake two batches and have tasters evaluate these new energy bars. Each box contains a dry mix of whole grain rolled oats, oat bran, soy protein, soy nuts, and evaporated cane juice as the main sweetener. The Cranberry Walnut flavor (pictured throughout this article) has (you guessed it) dried cranberries and walnuts, while the Chocolate Chip flavor has chocolate chips. Each 12 ounce box makes 9 bars (although bars can be cut to different sizes and shapes). The instructions are clearly laid out on the back of the box. Easy - Just preheat the oven to 350°F, mix the contents of the box with one of the possible wet ingredients listed on the box, spread into a greased pan and bake for about 30 minutes. The box lists three possible wet ingredients (which you must supply out of your pantry). Original is 2/3 cup applesauce and 1/2 cup vanilla yogurt. Vegan is 1 cup + 3 tablespoons of applesauce and 1 tablespoon of water. Finally, Less Sweet is 1 cup + 3 tablespoons of plain yogurt, 1 teaspoon of vanilla extract, and 1 tablespoon of water. To test the energy bars, I opted for the Original set of wet ingredients. I used Trader Joe's unsweetened applesauce and Trader Joe's French Vanilla Yogurt as recommended by Matisse & Jack's. I placed all the ingredients in a bowl and turned on my oven to preheat to 350°F. I then mixed it until the ingredients were uniformly moist. Instead of using a lightly greased pan, I opted to cut a piece of parchment paper and line my 8x8-in. pan. I used a little butter to keep the parchment paper in place. Using a piece of parchment paper like this lets me easily remove the baked good from the pan for cooling. I then poured the mixture into the pan and leveled it with a spatula. All this took about two minutes. So I had to wait for my oven to finish preheating. Once it was preheated (and I had watched some TV), I placed the pan into the oven and let it bake for 30 minutes. After the thirty minutes were up, I pulled the pan out and removed the energy bars (or giant megabar) from the pan and placed it onto a wire rack to cool. (Upon rereading the instructions, it seems you can just let them cool in the pan. )Once fully cooled, I cut them into nine squares. Each square, when prepared in this manner, is supposed to have 180 calories, 4. 5 g fat (1 g saturated and 450 mg of Omega-3), 130 mg sodium, 22 g carbohydrates (10 g sugar and 3 g dietary fiber), and 9 g protein. The consistency of the bars was the biggest surprise to me and my tasters. The picture on the box makes the bar look like it's supposed to be dry and possibly crunchy. The bars are actually fairly moist and chewy - much more like a dense cake, nut bread, or other baked good than an energy bar. After baking both batches, I verified with Matisse & Jack's that this was indeed the correct texture and desired outcome. They said it was and they are working to get better cover photographs for their boxes to more accurately represent the product. Of the tasters, all but one preferred them over the regular store bought energy bars. The one dissenter said it felt too \"healthy\" and didn't taste or feel like an energy bar. I guess that's good news for Matisse & Jack's because they were going for a new taste and texture - but it could be surprising to the other consumers who also have set expectations of what an energy bar should taste like. The texture was very well received by the other tasters who commented that other energy bars are just \"hard\" compared to these Oatmeal Energy Bars. Personally, I felt that the taste was the highlight of the product. The sweetness was just right to make the bars tasty without being overly sweet. The proportions of fruit and walnut pieces (or chocolate chips) were just right to balance the taste and texture of the oats. I didn't think of it as an energy bar - it was a really tasty breakfast bar. They reminded me of theQuaker Oats Chewy Granola Bars. So, I went out and tried a couple Quaker Oats bars to see if they really did taste alike. There was no comparison. The Quaker Oats bars were so loaded with sugars and sweeteners (which I believe must be how they keep the bars together), that I almost couldn't stand it. There really wasn't much similarity between the products, and I found myself craving more of Matisse & Jack's TrailBlaze Oatmeal Energy Bars -- which says a lot about the product. My only problem with it? It's not cheap. At $6 a box in stores (sold at Whole Foods Markets) and $5 if purchased fromonline, it's a bit more expensive than cereal. But, for a product with organic and non-GMO ingredients, it's quite competitively priced - especially if you consider that each bar costs just about 80 cents (when you factor in the applesauce and yogurt). If you like to eat protein bars or want a quick nutritious afternoon snack, this is a product worth trying out. The time investment is fairly minimal (about 5 minutes of active time, with 30 minutes of baking and a couple hours of cooling), it is as easy to make as they claim, and it tastes really good.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"4\">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 box</span> <span itemprop=\"name\">Trailblaze Oatmeal Energy Bars Mix</span></span></td><td class=\"vertical\" rowspan=\"3\">mix</td><td class=\"vertical\" rowspan=\"3\">bake 350°F (175°C) 30 min.</td><td class=\"vertical\" rowspan=\"3\">cool</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2/3 cup (160 g)</span> <span itemprop=\"name\">applesauce</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup (120 g)</span> <span itemprop=\"name\">vanilla yogurt</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": "This is a seafood dish that can be thrown together quickly and yet tastes like you spent the entire afternoon in the kitchen. The briny, sweet flavor of the sea scallops is reinforced by the natural sweetness of the roasted red peppers that form the sauce. The scallops of pan seared for a couple minutes right after preparing the sauce and cooking the pasta resulting in a meal that can be prepared in thirty minutes. Start with 1-1/2 to 2 pounds of sea scallops. Clean the scallops by removing the small, tough muscle found on one side of each scallop (see picture below). If you don't peel off this piece from the scallop, then you'll have an extremely tough and chewy piece attached to your tender scallops after cooking. Now, assemble the rest of the ingredients. Core three red bell peppers. Cut them in half and press down flat (with the skin facing up) onto a sheet pan lined with aluminum foil. Also, gather together 8 oz. sour cream, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, 1 tablespoon chopped parsley, and a little bit of lemon zest. I also reserved a few sprigs of parsley for garnishing. Start bringing four quarts or more of water to a boil. While the water is coming to a boil, we'll roast the peppers. In the past, we've roasted peppers on the grill, but, since it's winter, we'll roast them under the broiler in the oven. Place the sheet pan with the peppers on a rack in the highest position. If your rack doesn't reach high enough (the peppers should be within 2 inches of the broiler), invert another sheet pan and place that on the rack first to raise the level of the peppers. Broil until the surface of the peppers bubble and then turn black, about 15 minutes. Rotate the pan as necessary for even roasting. After the peppers are done roasting, stack the peppers and fold the aluminum foil over to seal the peppers in and steam them. Steam the peppers for five to ten minutes before peeling the skins off. Once the water comes to a boil, add a tablespoon of salt to the water along with a pound of fettucini. Remember to stir the fettucini when ever you get a chance to avoid clumping. In a large skillet, melt 4 Tbs. butter over low heat, then turn up the heat to medium until the foaming subsides. Once the butter is brown and smells rich and nutty, place a single layer of scallops on the skillet and allow them to sear for about 2 minutes. If your scallops are truly fresh, then they should sear beautifully without releasing moisture faster than it can evaporate. Unfortunately, most scallops sold in the supermarkets are presoaked in water to give them a more uniform look at the store (and to increase the weight of each scallop for better profits). To big downside to the soaked scallops is that they don't cook well. The water tends to run out of the scallop and we end up either steaming or braising the scallops. If this is happening, remove the scallops from the pan after the first side is done cooking and allow much of the moisture to boil off before returning the scallops to the pan (with the raw side down). Sear the uncooked side of the scallops another 2 minutes. Our objective is to have the scallop turn opaque on the two flat sides, but leave a translucent center - medium rare. If we cooked them any longer, the scallops would turn stringy and lose a little bit of their natural flavors. While you are pan searing the scallops, remove and discard the skin from the red peppers. Place the peppers into a bar blender and blend until they have been fully pureed. Now add the sour cream, salt, cayenne pepper, parsley, and lemon zest. You can also add a squirt of lemon juice to heighten the flavors. Blend until fully integrated and set aside. As soon as the pasta is cooked to al dente, ladle out a 1/4 cup of the pasta water into a bowl or cup. Pour the rest of the pasta water (and the pasta) into a colander and return the pasta to the pot. Toss the pasta with the reserved pasta water to help prevent excessive clumping. Serve the pasta with scallops and sauce spooned on top. If desired, garnish with a sprig of parsley and a couple wedges of lemon.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 Tbs. (55 g)</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td><td>brown</td><td rowspan=\"2\">sear 2 min.</td><td rowspan=\"2\">flip, sear 2 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 to 2 lb. (680 to 900 g)</span> <span itemprop=\"name\">sea scallops</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 red</span> <span itemprop=\"name\">bell peppers</span></span></td><td>roast</td><td>peel</td><td>puree</td><td class=\"vertical\" rowspan=\"6\">blend</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz. (230 g)</span> <span itemprop=\"name\">sour cream</span></span></td><td class=\"righthide\" colspan=\"3\" rowspan=\"5\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 teaspoon (2 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\">1/4 teaspoon (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 tablespoon (4 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\">pinch</span> <span itemprop=\"name\">of lemon zest</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": "Have you ever been enticed at a party by a wonderfully smelling mulled cider only to find that the taste was awfully bland or much too overpowering or filled with strange and unidentifiable flavors? I set out to come up with a formula for a mulled cider that had a clean, crisp taste with just the right mix of spices. Surprisingly, I found that by adding only five common ingredients, plain apple juice was transformed into the ultimate holiday beverage. In the United States, apple juice and apple cider are almost exactly the same thing. Apple cider should not be confused with the products known as hard cider (which is a fermented product known to the rest of the world as \"cider\") or sparkling cider (a carbonated beverage made from apple juice). In fact, apple cider is a subcategory of apple juice. Apple cider is (supposed to be) the juice from apples produced by mechanical pressure. According toWikipedia, apple cider is traditionally made from early-harvest apples and istherefore tangier than apple juice. In my experience and research, I haven't found any proof that this is true as a rule (although some brands will advertise that their cider is made from certain seasonal apples and prepared in a particular manner, I feel that these seem to be differentiating claims instead of applying to apple cider in general). Often, apple cider is associated with unfiltered apple juice, but you can find both unfiltered and filtered cider and juice labeled accordingly in the supermarket. In short, in the United States, there's really not much difference between apple juice and apple cider (speaking as a whole - some brands may differentiate their apple mixes to produce different flavors for their juices and ciders). I like my mulled cider to be clear, so I generally use filtered apple juice or cider. I also use whole spices so they can be easily strained out before serving and don't leave a fine cloud or particulate matter and grit in my mulled cider. Some of the cider recipes that I've tried use coffee filters, the assembly of a bouquet garni, and other steps that I think are extra. This recipe uses a single pan, a strainer, and a zester or knife. I like it when it's simple. To spice up one quart of apple juice, use one stick of cinnamon, about twenty whole black peppercorns, 3 whole cloves, and 2 tablespoons brown sugar. (The sugar quantity can be reduced down to one tablespoon, but I like it sweet. ) In addition to these four ingredients, prepare some zest from a citrus fruit. In this example, I used the zest from half a Meyer lemon, but lemons, limes, and oranges all work perfectly. Use the zest from half a lemon, lime, or lemon-sized orange for each quart of apple juice. If you're using medium lemons, use about a third of the zest. Large oranges - use a quarter of the zest per quart of juice. Select a pot or pan large enough to hold all the apple juice. Toast the cinnamon, cloves, and peppercorns to bring out their distinct flavors and aromas. Do this by simply heating your pan over medium heat with the spices in the pan. Toss the spices in the pan occasionally to prevent burning. The spices should become very fragrant within a minute or two. Pour the apple juice into the pan and bring to a boil over high heat. When the apple juice gets warm, stir in the brown sugar so it fully dissolves. Once the apple juice is boiling, reduce the heat so it just simmers (small bubbles form and rise to the top in a steady rhythm, but not at a furious rate). Add the citrus zest at this time. We don't add the zest earlier because we don't want the brief hard boil to break up the zest to the point where we will have difficulty straining it. If you're careful, you can add the zest with the brown sugar and watch the temperature to bring the juice up to simmering but not to boiling. Maintain the simmer for thirty minutes. I do this with the lid off because it's easier for me to keep it at a constant simmer this way. Pour the mulled juice/cider through a fine mesh strainer and into the container of your choice. If your cider has a great deal of particulate matter, you may want to place a cheesecloth or coffee filter in your strainer (or sandwiched between two strainers) to filter out the fine particles. Serve hot. You can let the cider cool and then refrigerate for up to week. Bring it back up to a simmer before serving. Mulled Cider(makes 4 cups)This recipe can be scaled by simply scaling the ingredients. Leave the simmering time at thirty minutes.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 quart</span> <span itemprop=\"name\">apple cider or juice</span></span></td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"4\">heat</td><td class=\"vertical\" rowspan=\"5\">dissolve</td><td class=\"vertical\" rowspan=\"6\">simmer 30 min.</td><td class=\"vertical\" rowspan=\"6\">strain</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cinnamon</span> <span itemprop=\"name\">stick</span></span></td><td class=\"vertical\" rowspan=\"3\">toast</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">20 whole</span> <span itemprop=\"name\">black peppercorns</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 whole</span> <span itemprop=\"name\">cloves</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 to</span> <span itemprop=\"name\">2 Tbs. brown sugar</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\">zest</span> <span itemprop=\"name\">from 1/2 lemon</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": "Recently, I decided to reintroduce salmon into my diet because salmon is a rich source of omega-3 fatty acids. But, Tina finds that cooked salmon is usually very dense, chewy, and not very tasty. The easiest salmon recipe I know is simply to sprinkle lemon-pepper on salmon, optionally add some garlic slices, and bake at 350°F. Unfortunately, unless you enjoy the natural cooked flavors of salmon, this dish isn't that compelling. Lucky for me, the July & August 2004 issue ofCook's Illustratedmagazine contained a quick recipe for Glazed Salmon. Not only is this recipe easy to make, it tastes excellent. First I took a large fillet of salmon and cut into pieces, each about 8 oz. (225 grams). I measured out 1/3 cup soy sauce and 1/3 cup maple syrup. After mixing the soy sauce and maple syrup together, I poured it into a 9x13 in. pan. I placed the salmon filets flesh side down into the mixture. In my case, I had more salmon than could fit in a single pan, so I whipped up another batch of soy sauce and maple syrup for the extra pieces. I slipped these into the refrigerator while preparing the glaze. I then poured 2 tablespoons of soy sauce and a 1/4 cup of maple syrup into a small saucepan. I then brought it to a simmer and held it there for a couple minutes to thicken up into a glaze. I set aside two tablespoons for use later and took the rest outside to the grill (which I turned on). I took the salmon out of the refrigerator after it had been in there for fifteen minutes and liberally covered the flesh of the fillets with fresh ground black pepper. I took the salmon out to my preheated grill. After soaking a paper towel in some vegetable oil, I used a pair of tongs and rubbed the grill with oil to keep the fish from sticking. Then, I placed the salmon flesh side down on the grill over high heat for three minutes. I flipped the salmon over (still on high heat) and brushed some glaze over each piece (onto the exposed flesh). After two minutes (when the thickest part of the filet has been cooked about halfway through), I brushed more glaze onto the flesh and flipped them over onto the low heat side of the grill. After another two minutes, the salmon is done. Brush the reserved glaze on and it's ready to serve. If cooked properly, the salmon should have a nice crust as well as a soft almost flaky interior. (If it flakes easily, then it's a bit overcooked. )The final judgment? Tina liked it - so it's a keeper.", "role": "user" }, { "content": "<table><tr><td colspan=\"7\" style=\"text-align:center\">Preheat grill</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup</span> <span itemprop=\"name\">soy sauce</span></span></td><td rowspan=\"2\">mix</td><td class=\"vertical\" rowspan=\"3\">soak 15 min.</td><td colspan=\"4\" 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\">maple syrup</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">6 8 oz.</span> <span itemprop=\"name\">salmon fillets</span></span></td><td class=\"righthide\"></td><td>pepper</td><td>grill flesh down</td><td class=\"vertical\" rowspan=\"3\">grill skin down</td><td class=\"vertical\" rowspan=\"3\">grill flesh down on low</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">soy sauce</span></span></td><td rowspan=\"2\">reduce</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\">1/4 cup</span> <span itemprop=\"name\">maple syrup</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 imagine this article will be the first in a series. Tina recently started juicing carrots for fresh juice (this was something she used to do often), and we've been enjoying the crisp, sweet taste of carrot juice. But, it feels wasteful to dispose of all the carrot pulp left over. We don't have even a small yard and we have more pulp than my small window box of herbs can handle as compost, so Tina suggested carrot cake. I readily agreed and started pondering the problem of creating a moist carrot cake from nearly dry carrot pulp. I started with the standard pound of carrots, except I used carrot pulp from that day's juicing. I thought I'd try this amount since the juice contains a great deal of flavor. I was hoping that by replacing the lost water weight with more pulp, I could produce a strong carrot flavor in the final cake. I also used an 8 oz. can of crushed pineapples (packaged in its pineapple juice) and drained the juices, pressing down with a spoon to release as much juice as possible. I chose pineapples because I like the taste of pineapples and thought they would introduce a decent amount of liquid to the cake. (It turns out, pineapple has too much juice and the flavor doesn't come through very well. )I then assembled the rest of the ingredients (from the carrot cake recipe inBaking Illustrated): 2-1/2 cup all-purpose flour, 1-1/2 cup granulated sugar, 1/2 cup light brown sugar, 1-1/4 tsp. baking powder, 1 tsp. baking soda, 1-1/4 ground cinnamon, 1/2-tsp. nutmeg, 1/8 tsp. ground cloves, 1/4 tsp. salt, 4 large eggs, and 1-1/2 cup canola oil. I blended the sugars with the eggs until creamy. Then, I drizzled the canola oil in while the mixer was running. Watch the speed of the mixer or it could fling oil across your kitchen. Other vegetable oils can be used, but I wouldn't recommend using a strongly flavored oil like extra virgin olive. Once the oil was integrated into the eggs and sugar to form a kind of drippy mayonnaise, I sifted the flour, salt & spices, baking soda and powder together and added them to the mixing bowl. I then placed the crushed pineapple and carrot pulp into the mixing bowl as well. I noticed some of my carrot pulp had clumped up, so I did my best to separate the clumps before adding them to the mixing bowl. I mixed everything together until no more dry flour could be seen. By this time, the carrots and pineapple were thoroughly distributed. I poured the batter into a 9x13 in. pan that I had prepared earlier by buttering the bottom and sides, affixing a piece of parchment paper to the bottom (cut to size), and buttering the parchment paper. The cake was then baked on the center rack of a 350°F oven for 40 minutes. I rotated the cake once after 20 min. and checked to see if it was done by inserting a toothpick into the center of the cake. When the cake was fully cooked, the toothpick came out clean. I let it cool completely on a cooling rack. After the cake had been cooling for about two hours, I prepared a simple cream cheese frosting with 8 oz. cream cheese (not the whipped variety), 1-1/4 cup confectioners sugar (also called powdered sugar or icing sugar), 5 Tbs. butter, and 1/2 tsp. vanilla extract. (Again, almost the same ingredients asBaking Illustrated. If you're making \"normal\" carrot cake, I recommend the recipe fromBaking Illustrated, which I why I started with their ingredient set and proportions for this test. )Running the four ingredients in my mixer (after cleaning the bowl) until blended, gave me a smooth, sweet but tangy frosting. I removed the cake from the pan by inverting it onto another sheet pan. I then removed the parchment paper from the bottom of the cake (which was now facing up), and then placed an inverted sheet pan over the cake (so the bottom of the pan was facing up). Flipping both pans over and removing the first one, gave me a carrot cake in good condition and right side up sitting on a sheet pan waiting to be frosted. I used an offset spatula to smear the frosting over the cake. The final cake had a nice strong carrot flavor complimented by an excellent combination of spices. What it was missing was any distinctive taste of pineapple. When you chewed on the pineapple bits, the flavor was barely discernible and the texture was mushy. The interior of the cake was a bit too moist (while the outer pieces were just right), but not yet soggy. One taste tester described the center piece as gooey in consistency - she liked the flavors however. My feeling is that although the water had been extracted from the carrots, Tina's juicer left enough liquid to keep a carrot cake from becoming too dry. The addition of more liquid is probably necessary, but not in the quantities provided by well-drained crushed pineapples. I think next time I'll try a cup of raisins. Carrot Pulp Cake with Crushed Pineapples(makes one moist to gooey 9x13 in.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"7\">Preheat oven to 350°F and prepare 9x13 in. (23 x 33 cm) pan</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 large</span> <span itemprop=\"name\">eggs</span></span></td><td class=\"vertical\" rowspan=\"3\">blend</td><td class=\"vertical\" rowspan=\"4\">drizzle while mixing</td><td class=\"vertical\" rowspan=\"13\">mix</td><td class=\"vertical\" rowspan=\"13\">bake 350°F 40 min.</td><td class=\"vertical\" rowspan=\"13\">cool</td><td class=\"vertical\" rowspan=\"14\">frost</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cup (300 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\">1/2 cup (100 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\">1-1/2 cup (350 mL)</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 lb. (450 g)</span> <span itemprop=\"name\">carrot pulp</span></span></td><td class=\"righthide\"></td><td class=\"righthide\" rowspan=\"9\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz. (225 g)</span> <span itemprop=\"name\">can crushed pineapple</span></span></td><td>drain</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2-1/2 cup (310 g)</span> <span itemprop=\"name\">all-purpose flour</span></span></td><td class=\"vertical\" rowspan=\"7\">sift</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/4 tsp. (5.75 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. (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\">1-1/4 tsp. (3 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\">1/2 tsp. (1.1 g)</span> <span itemprop=\"name\">nutmeg</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/8 tsp. (0.25 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. (1.5 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\">cream</span> <span itemprop=\"name\">cheese frosting</span></span></td><td class=\"righthide\" colspan=\"5\"></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz. (230 g)</span> <span itemprop=\"name\">cream cheese</span></span></td><td rowspan=\"4\">blend</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">5 Tbs. (70 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\">1/2 tsp. (2.5 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\">1-1/4 cup (125 g)</span> <span itemprop=\"name\">confectioners sugar</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": "There are many ways of making peanut brittle at home. Most are easy, but no recipe is as simple as the one presented byAlton Brownon his showGood Eats(episodeThe Trick to Treats). I decided to try this recipe and see how it compares to others. I can't eat too much peanut brittle at one time, so I decided to halve the recipe that Alton presents on his show. Alton started with lightly salted, roasted peanuts. I had blanched peanuts in my pantry, so I started by lightly toasting them in a small pan. Raw, blanched, or roasted are all good in brittle. If you've got raw or blanched, you can optionally follow this step to bring out a little bit of the toasted flavors. If you've got roasted peanuts, then skip ahead to ingredient assembly. Over medium heat, I kept the peanuts (3/4 cup) constantly moving and tossing them every ten seconds or so. This keeps the peanuts from burning while the heat is developing and concentrating the peanut flavors and smells. As the peanuts start to change color, I threw in a pinch of table salt (kosher grains are a bit large for peanuts). My constant tossing incorporated the salt evenly and when the peanuts became a light yellow with dark brown spots, I removed them from the heat into a medium bowl. Along with the 3/4 cup peanuts, I assembled 1/4 tsp. cinnamon, 1/4 tsp. cayenne pepper, 1-1/2 cup granulated sugar, and 3/4 cup water. That's all - it's the shortest ingredient list for any peanut brittle recipe that I'm familiar with. I mixed the peanuts with cinnamon and cayenne pepper by tossing a couple times in the medium bowl. I was glad to see Alton Brown adding cayenne pepper to his peanut brittle. A bit of spiciness in sweets helps to heighten the flavors and punch of the other spices (like the cinnamon in this case). This is a \"trick\" well known to chocolatiers and made famous by the movieChocolat. Over on the stove, I combined the water and sugar in a saucepan. I used a nonstick saucepan, but if you're using a traditional pan, then you'll want to rub the interior surface of the pan down with vegetable oil. Over medium-high heat, I dissolved the sugar into the water and brought it to a boil. At this point, I deviated slightly from Mr. Brown and added about a tablespoon of corn syrup to prevent unwanted crystalization. While the syrup was coming to a boil, I prepared a half sheet pan by dropping aSilpat baking sheetonto the pan. Silpat is probably the most popular brand for non-stick baking mats made by coating weaved fiberglass with a layer of food safe silicone. The sheets are reusable, easy to clean, durable, temperature resistant, and really, really non-stick. I find them invaluable for not just making pastries (the main use for silicone baking mats), but also for working dough, making oven baked steak fries, and of course, working with melted sugar. If you don't have a silicone baking sheet, just use parchment paper - but, I'd grease it with a lot of butter to ensure nothing will stikc (sugar is really sticky). Once the syrup starts to boil vigorously, I tried out Alton's tip to cover the pot for three minutes to allow steam to collect and water to stream down the sides of the pan (to clean off any sugar on the sides of the pan). After the three minutes, I noticed that water had streamed back down, but not evenly. The pan was indeed cleaner, but not so much that I thought the step was useful, especially in light of what happens over the next ten minutes. As the water boiled off and the sugars started to heat up, additional sugar droplets were splattered onto the sides of the pan by the little bursting bubbles. Oh, well. When the sugar turns a light amber color (if you're using a candy thermometer, look for 350°F; like Alton, I eyeball most of my candies), we're ready to introduce the peanuts. Working quickly, I used a wooden spoon to mix in the peanuts and spices. It's important to work fast (and sure) from this point on because the syrup is rapidly cooling. While you are stirring, the syrup will foam up, but the high sides of your saucepan will save you from a mess. After the peanuts have been stirred in, I poured the syrup onto a silpat sheet. Syrup will flow out from the peanuts, so just use a silicone spatula or the wooden spoon to fold the excess sugar back onto the peanuts. As it thickens it won't flow anymore. At the same time, I used a silicone spatula (or back of wooden spoon) to press the peanuts down flat so you only have a single layer. After the brittle cooled (about thirty minutes), I wrapped it in plastic wrap and broke it into 1-1/2 to 2 inch pieces with my hands. I them placed them in air tight container and brought them to work. I found that the brittle was indeed simple to make and tasted quite good, but wasn't as light as some other recipes. Several recipes use baking soda (or a combination of tartaric acid with baking soda) to provide some additional lift to the syrup after cooking. This produces a lighter, crispier brittle. Another common practice is to preheat the baking pan (with silicone mat) to about 200°F so the syrup continues to flow, producing a thinner, lighter brittle.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup (105 g)</span> <span itemprop=\"name\">peanuts</span></span></td><td class=\"vertical\" rowspan=\"3\">combine</td><td class=\"righthide\" rowspan=\"3\"></td><td class=\"vertical\" rowspan=\"5\">mix quickly</td><td class=\"vertical\" rowspan=\"5\">pour onto silicone sheet</td><td class=\"vertical\" rowspan=\"5\">flatten, cool, break</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\">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\">cayenne pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\">1-1/2 cup (300 g)granulated sugar</span></td><td class=\"vertical\" rowspan=\"2\">combine</td><td class=\"vertical\" rowspan=\"2\">boil until amber</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\">3/4 cup (180 mL)water</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": "Invited to a Hatch chile themed food blogger potluck in Austin, I decided to make chocolate truffles infused with Hatch chiles. The exercise didn't go exactly as planned (probably due to procrastination and waiting until the last possible day to make them without any trials beforehand), but it was still fun and I think the truffles turned out pretty well. Here's what I did. I had previously cooked five mild Hatch chiles in butter after julienning and cleaning them. I had tasted the chiles at that point and found them spicier than I expected with a flavor like a green bell pepper (but with heat). I soaked about one chile's worth of strips in heavy cream in the refrigerator for a full day - hoping to infuse the chile flavor into the cream. This works extremely well with citrus zest and vanilla, so I thought I'd try it. After the chile had soaked in the cream for a day, I started to prepare for the truffle making. I started cutting 500 g dark chocolate for the ganache, but that soon tired me out. I tried running the chocolate through my blender, but that failed (the chocolate block just jumps around). My large food processor was packed up still and the small one I had available didn't have a shredding disc, so I skipped trying that. Normally, when Imake truffles, I don't melt the chocolate - letting the cream do that, but that only works if you chop the chocolate very fine. I roughly chopped up the rest of the chocolate, poured it all in a large metal bowl, and fashioned at double boiler by setting that on top of a saucepan with some water. Gently heating the chocolate, I gradually allowed it to melt. Once all the little pieces were melted and the larger chunks had softened, I removed the bowl from the heat. After stirring for a bit, the chocolate was smooth as silk. Meanwhile, I tasted the cream and could barely detect a hint of the Hatch chiles. Odd, since I thought the chiles tasted fairly strong a couple days before. I decided to puree some of the chiles directly into the cream. Blending the cream was a mistake (but easily repairable). It only blended for a few seconds and then it stopped moving. I took a look inside the blender's carafe and discovered I had whipped the cream to stiff peaks. I scooped it out into a small saucepan to melt - it really looked like Hatch chile ice cream. At this point, I thought \"why didn't I decide to make Hatch chile ice cream instead?\". Too late - I gently heated the whipped cream until it melted. It still wasn't flavorful enough, so I kept adding more chiles and blending (since it was warm/hot the cream didn't set up like before). I wanted the truffles to be subtly flavored, but I was also concerned that the other people at the potluck would have eaten a whole meal based around Hatch chiles so they might not taste the chile if it was too subtle. In the end, I pureed all of the chiles that I had into the cream. After scalding the cream, I let it cool for a few minutes, then poured it through a fine sieve to keep any Hatch chile bits out (the skin is notoriously chewy) and ensure the ganache would be uniform and finely textured. I stirred the cream into the chocolate while chanting \"don't seize, don't seize, don't seize\". It's been a while since I've practiced confectionery and this is the first time I've worked with chocolate in this particular kitchen (which is at a higher altitude, higher temperature, and high humidity than where I cooked for my whole life) - so there was a certain amount of fear that it wouldn't come together. I set aside the solids that were strained out (and mixed it with some spices and seasoning into ricotta cheese to use for a cheese and cracker appetizer). Once I had mixed the ganache until it was smooth, I poured it into two bowls to chill for a couple hours in the refrigerator. (I tried it after an hour and it was too sticky to work with, so I slipped it back into the fridge and chilled. )Using a disher, I scooped out \"balls\" of ganache (it was more like clumps) onto a large sheet of parchment paper. I normally work on Silpats, but they're still packed up. They don't look so good. . . I then took a few ounces of Ghirardelli dark chocolate drops and melted in a small saucier set over a small saucepan (with some water). I then slowly cooled the chocolate until 88 degrees and held it there by moving it over a warm pan of water and taking it off while stirring to moderate the temperature. I managed to do this for about five straight minutes. I then attempted to roll one of the ganache balls in thetempered chocolate, but it became tacky and the chocolate coating was spiky from sticking to my hands. Normally, I use vinyl gloves which help keep the chocolate from sticking to the fingers, but those are packed away too. In addition, the temperature of the room (a bit over 80°F) was a bit too high to efficiently work with the chocolates. I had allowed the ganache to sit at room temperature before coating because if I they were too cold, the chocolate coating could shrink too fast around the the ganache and crack. Unfortunately, the room temperature was too warm, and I had to chill the ganache. I transferred the ganache clumps from the parchment paper on the counter to a sheet of parchment paper set over a cookie sheet (I couldn't just slide the parchment paper I had been working on onto a sheet pan like I normally work because (a) my sheet pans are all packed away and (b) this particular house has a side-by-side refrigerator which wouldn't have enough shelf space to fit a sheet pan) and chilled it for fifteen minutes. Afterward, I rolled the clumps into rough balls. At this point, I had to reheat my chocolate a little - losing my temper. (That's ambiguous: I didn't lose my temper - the tempering that I had performed on the chocolate was lost. ) I tried to coat the truffles by hand again, but my hand is not non-stick without gloves on and it just wasn't working very well. I then ripped off a square of parchment paper and placed that in my hand and tried rolling it on the paper with the other hand, but that got chocolate and ganache all over the other hand and not much on the actual truffle. Finally, I ended up rolling the ganache in chocolate using a silicone spatula with the parchment paper lying on the counter. This seemed to work fairly well - but by now I was running low on chocolate since I lost a whole bunch with each failed trial (a lot stuck to my hand and got washed down the drain as I washed them between attempts). Not wanting to deal with it any longer, I decided to just coat the ganache in Ghirardelli ground chocolate powder. This was actually what Tina told me to do from the beginning but I wanted to chocolate coat them. This is a good reason to listen to your wife - often it's the easier solution. Finally, I finished coating all the truffles. I chilled them for 30 minutes and then set them in individual cups. I didn't have confectionery cups, so I resorted to using muffin cups (which, luckily, were in a box that was already opened). I ran out of muffin cups and only had one truffle left - so I ate it. It had a smooth, creamy interior with a hint of Hatch fruitiness followed by a mild tingle on the tongue and back of the throat that lasted just a few seconds. Pretty good, I thought to myself. I stacked them in a couple of food storage containers, creating a multilayer stackup where I could drop ice bags on top for the hour or more of transportation time (I currently reside twenty miles south of Austin and the pot luck is in North Austin).", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">500 g</span> <span itemprop=\"name\">dark chocolate</span></span></td><td colspan=\"2\">melt in double boiler</td><td rowspan=\"3\">stir into chocolate</td><td rowspan=\"3\">chill</td><td rowspan=\"3\">form into balls</td><td rowspan=\"4\">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><td rowspan=\"2\">puree and strain</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">5 mild</span> <span itemprop=\"name\">Hatch chiles, cooked</span></span></td><td class=\"righthide\"></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=\"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": "What do you do with all those frozen egg whites after making a few batches ofcreme brulee? Luckily, one of my favorite cakes is the light and fluffy angel food cake. Basically, it's a foam made of egg whites with sugar and flour suspended in it. A tube pan is essential for making this dessert while an electric mixer could be considered optional if you have strong arms and plenty of time. In the past, making an angel food cake was considered difficult because of the time it takes to whisk the egg whites into a workable foam, but with a standing mixer, this recipe is easy to follow and makes for a beautiful and delicious strawberry filled upgrade to the standard angel food cake recipe. As always, start by assembling the ingredients: 1-1/2 cups cake flour and 1/3 cup granulated sugar (to be sifted together), 1-1/3 cup granulated sugar, 1-1/2 tsp. vanilla extract, 1-1/2 tsp. cream of tartar, 1/4 tsp. salt, and 1-1/2 cup egg whites (about 12 large egg whites). It is important that the egg whites are free of any yolk. The smallest amount of fat (such as from the yolk) may cause the white to not foam up and become a soupy mess. If the egg whites have been previously frozen, thaw them in the refrigerator in a bowl covered in plastic wrap. Then remove them from the fridge and let them warm up to room temperature (about one hour). Room temperature egg whites will produce a foam with larger volume than cold egg whites. Preheat you oven to 375°F. Sift together the flour and 1/3 cup sugar. I like using asqueeze handle sifterbecause it sifts the flour into a neat pile and works quickly and efficiently because of its three mesh screens and blades. Sift the flour and sugar at least twice to evenly distribute the sugar within the flour. Whisk egg whites until they begin to froth. (Whisking in a copper bowl is supposed to produce the most volume, but my Kitchenaid doesn't have a copper bowl and I have no plans to hand whisk my egg whites. )When the whites start frothing, add the cream of tartar and the salt. Continue to whisk until the egg whites reach soft peaks. At this point, whisk in the sugar about two tablespoons at a time. While whisking in the sugar bit by bit, add the vanilla extract as well (the exact time you do it doesn't matter). Continue to whisk the egg whites until stiff peaks. (When a foam has reach soft peaks, a whisk dipped into the foam and lifted out, will produce pointed mountains or peaks that droop at the tip. A foam is considered to form stiff peaks when the mountains formed by the lifting whisk do not droop. )Next, sift a thin layer of the flour mixture over the top of the egg white foam. Use a spatula to fold the flour into the egg whites, about seven or eight strokes. Don't stir the flour in or over mix or you may collapse some of the egg white foam. The idea is to gently suspend the flour in the foam. Sift more flour onto the foam and continue to fold, repeating until all the flour has been folded in. Pour the batter into a tube pan and level with a spatula. A tube pan (or tube cake pan) is a special pan that has a center tube that is taller than the sides. This enables the pan to be inverted while cooling. Some pans have a removable bottom which makes cake removal easier. It is also important to keep the tube pan free of any fat. I have a tube pan dedicated to baking angel food cakes to ensure it is free of fat. Bake at 375°F for 35 minutes. While the cake is baking, make the strawberry glaze. Assemble 8 oz. frozen strawberries, 1/3 cup granulated sugar, 1/2 cup water, 1 Tbs. lemon juice and 1 Tbs. cornstarch. Combine the sugar, water, lemon juice and strawberries in a saucepan. Stir to dissolve the sugar into the liquid while bringing it up to a boil. Once the mixture begins to boil, reduce to a simmer and cook for about ten minutes. When the strawberries get soft enough, break them in half with a spoon to help release more flavor from the strawberries. Remove from then heat and strain the liquid from the strawberries. Press on the solids to squeeze out as much liquid as possible. Set aside the strawberries and return the liquid to the pan. Bring the liquid back up to a simmer. Whisk 3 tablespoons of water into the cornstarch and then pour it into the simmering liquid. Increase heat and whisk until the glaze comes to boil. Continue to whisk while the glaze boils and thickens, about 5 minutes. Pour into a bowl and set aside to cool. Once the glaze has cooled down, place it in the refrigerator to chill. After the cake is done baking, remove it from the oven and immediately invert the pan. Elevating the pan helps allow air to circulate and cool the cake. The can be easily accomplished by setting the pan over a longneck bottle of beer or wine. The neck of the bottle goes into the hole in the center tube and the glass bottle has enough mass to keep the pan from tipping. It is necessary to invert the pan when making angel food cake because the hot cake is in a very delicate state. While cooling, the weight of the cake is enough to collapse it partially. Upside-down, the weight of the cake will help keep the cake tall. Once the cake has fully cooled (a few hours), run a thin knife around the outside of the cake to separate it from the pan. Also, separate the cake from the center tube. If you have a separating pan, you can remove the outer ring from the base and simply run a knife along the base to free the cake. If you are using a single piece tube pan, pressing into the center a little with the knife while loosening it might help free it from the base. Remove the cake from the pan and place it on a clean surface. Using a long serrated knife, cut the cake through the middle (parallel to the counter). Remove the top layer and dig a shallow furrow in the middle of the bottom layer. I use a teaspoon from my flatware set for this task. Place the reserved strawberry solids into the furrow. Return the top of the cake. Using a spoon or icing spatula, coat the outside of the cake with a layer of strawberry glaze. Shortly before serving, prepare 1-1/2 cup heavy whipping cream, 1 Tbs. granulated sugar, and 1 tsp. vanilla extract. Using a cold bowl and whisk, whip until the cream reaches stiff peaks. I actually like my whipped cream frosting on angel food cake to be a little over whipped. Continue to whip the cream for a few more seconds and the cream should begin to clump up. I find this \"not quite whipped cream, not quite butter\" frosting is easier to apply and holds up for longer periods of time without weeping. Apply whipped cream with an icing spatula on top of the strawberry glaze. I like to cut the angel food cake with a serrated knife (using light pressure while sawing)beforeapplying the whipped cream. This makes it really easy to serve and each individual slice looks beautiful.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"6\">Preheat oven to 375°F (190°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cup (205 g)</span> <span itemprop=\"name\">cake flour</span></span></td><td class=\"vertical\" rowspan=\"2\">sift</td><td class=\"righthide\" colspan=\"2\" rowspan=\"2\"></td><td class=\"vertical\" rowspan=\"7\">sift and fold</td><td class=\"vertical\" rowspan=\"7\">bake 375°F (190°C) 35 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup (67 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\">1-1/2 cup (12 large; 360 g)</span> <span itemprop=\"name\">egg whites</span></span></td><td>whip until frothy</td><td class=\"vertical\" rowspan=\"3\">whip until stiff peaks</td><td class=\"vertical\" rowspan=\"5\">whip</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 tsp.</span> <span itemprop=\"name\">cream of tartar</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\">1/4 (1.5 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\">1-1/3 cup (267 g)</span> <span itemprop=\"name\">sugar</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\">1-1/2 tsp. (7 mL)</span> <span itemprop=\"name\">vanilla extract</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz. (225 g)</span> <span itemprop=\"name\">frozen strawberries</span></span></td><td class=\"vertical\" rowspan=\"4\">boil</td><td class=\"vertical\" rowspan=\"4\">simmer 10 min.</td><td class=\"vertical\" rowspan=\"4\">strain</td><td align=\"center\" colspan=\"2\">reserve</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/3 cup (67 g)</span> <span itemprop=\"name\">sugar</span></span></td><td class=\"vertical\" rowspan=\"3\">bring to simmer</td><td class=\"vertical\" rowspan=\"5\">whisk & boil until thickened</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\">water</span></span></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\">lemon juice</span></span></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\">cornstarch</span></span></td><td class=\"vertical\" colspan=\"4\" rowspan=\"2\">whisk</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\">water</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 angel</span> <span itemprop=\"name\">food cake</span></span></td><td>cut</td><td class=\"vertical\" rowspan=\"2\">stuff</td><td class=\"vertical\" rowspan=\"3\">glaze</td><td rowspan=\"3\">slice</td><td class=\"vertical\" rowspan=\"6\">frost</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">reserved</span> <span itemprop=\"name\">cooked strawberries</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">strawberry</span> <span itemprop=\"name\">glaze</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\">1-1/3 cup (315 mL)</span> <span itemprop=\"name\">heavy cream</span></span></td><td class=\"vertical\" colspan=\"4\" rowspan=\"3\">whisk past stiff peaks</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\">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\">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've been planning on writing down my recipe for barbecue pork ribs for a couple years now. I kept avoiding it to prevent runaway discussions on whether or not this is the best way or the correct way to barbecue ribs. I finally decided to just sit down and write it. This is how I do my ribs, barbecue style. They come out delicious, tender and juicy, and full of smoky flavor. The texture of the ribs after cooking is not \"falling apart\". The meat doesn't fall off the bone when you prod it with a fork. (For that, you'll want to take a look atRecipe File: Oven Baked Spare Ribswhich will produce meat and cartilage that is just completely falling apart. ) However, the ribs will be tender enough that it'll come off the bone easily when you're eating it, and the texture will provide just enough chew to be satisfying. I think that's the best texture for ribs (even though sometimes I do like the completely falling apart texture as well - that's why I have more than one recipe for making ribs!). This recipe is more of a method than a firm step-by-step because there's a lot of flexibility when it comes to barbecuing ribs. I usually smoke at least two racks of ribs (a rack is one side of the hog - one continuous cut of meat that includes 8 to 15 ribs depending on your butcher and the style of cut) at a time but cooking one rack is pretty much the same exact recipe - cooking times don't change only the amount of spice rub you use up. Before we start, you'll need pork ribs. Baby back ribs come from the loin of the hog and the bones are generally smaller and the flesh is leaner and meatier than spare ribs which come from the side and belly. Because of the leanness of baby back ribs, the cooking time is less (about 1-1/2 hour compared to 2-1/2 hour) than that of spare ribs. In the photographs for this recipe, I prepared baby back ribs, but I'll mention the differences between preparation for baby back and spare ribs in the text. You'll also need a dry rub. I like using the rub from myGrilled Pork Chopsrecipe. In fact, I usually prepare a large quantity of the rub and put them into jars so I can use them whenever I need it. Alternatively, you can use a store bought spice rub like those found atRod's Rub. For glazing, a barbecue sauce is needed. MySlow Simmered Spicy Barbecue Sauceis a crowd pleaser, but I like trying out other people's sauces and playing with a variety of store bought sauces as well. Wood chips (hickory or mesquite both work really well) are also needed. Part of what makes barbecue ribs authentic is the taste of smoke permeating the meat. Since the ribs cook in just a couple hours, the smokiness will be fairly mild. Let's begin. The night before you plan on barbecuing, prepare your pork ribs. Working with one rack at a time, lay the rack on a large cutting board. You'll want to trim off any excess meat because they won't cook at the same rate as the rib meat. Usually baby back ribs don't come with any extra flaps of meat, but spare ribs, St. Louis style and country style ribs often do. Cut them off and save them for a stir fry or other pork dish. Flip the rack over so the meaty side is face down. There is a thin membrane on this side that goes over all the bones. Removing this membrane is optional, but generally a good idea. It can become a very tough sheet that tastes and feels like you're chewing on plastic if you cook it with the ribs. To remove it, just thrust a blunt object (like the blunt tip of a thermometer) in between the membrane and the bones as shown in the photo. Wiggling your tool around a little should give you enough room to get a finger beneath the membrane. Once you've got a grip on the membrane, pull it away from the back of the ribs. You'll need to use some force, but if you're smooth about it, the membrane should come away as one piece. Using a paper towel can help you grip the membrane better if your fingers keep slipping. Cover both sides of the rack with a generous portion of spice rub. I generally use about 1/2 cup of rub per rack of ribs. Make sure you use your hands to rub the mixture into the ribs. The moisture from the pork should be enough to make the rub stick and coat easily. After both sides have been rubbed with the spice rub, place the rack onto a large sheet of heavy duty aluminum foil. The foil should be large enough to wrap the entire rack in it (just image you're going to gift wrap the ribs). Fold the foil over the ribs and fold the aluminum foil onto itself to seal just like you would if you were preparing to freeze it. (For photographs explaining the folding and crimping technique please refer toKitchen Notes: Freezing Meats. )Do the same steps (removing excess meat, removing the membrane, spice rub, and wrapping in foil) for each of the other racks of ribs that you might be preparing. Put them onto a sheet pan and slip it into the refrigerator so the rub can do its thing. We'll want to leave the ribs in the fridge for at least 10-12 hours. The salt and sugar in the rub should draw out some moisture from the ribs which serves two purposes. First, it firms up the flesh a little bit, and, second, helps provide moisture to the rub which turns it into a paste and then a liquid. The liquidly rub penetrates into the meat during the next several hours, so it's important to wait before cooking the ribs. About an hour before you plan on cooking, soak 2 cups of wood chips in water for that hour. Prepare a grill for indirect heat. For a charcoal grill, start a fire and move the coals to one side, leaving the other side without coals. For a gas grill, turn on the burners only on one side. (If your grill doesn't have burners on just one side, then I suggest you rig up something so your ribs will be much higher up and away from the flames than they normally would be. ) You'll also need arib rack(a metal device that looks like a desk top filing rack - not to be confused with a rack of ribs which is the cut of meat that a rib rack is designed to help you cook). If you don't have a rib rack or don't want to buy one, then just use aV-rackfor roasting chickens and turkeys. Flip it over so the point of the V is facing up and stick it on the grill. That's how I do it. Place the rack on the side of the grill without direct heat. Remove the wood chips from the water. If you've got a charcoal fire going, put the wood chips directly onto the coals where they should begin to smolder. If you're using a gas grill, place the wood chips into a smoker box (or an aluminum foil sheet shaped into a box with holes punched in the top like the one in the picture) and put it on the side where the flames are on. Turn the fire up until the chips begin to smoke and then turn the heat down to low. Remove the ribs from the refrigerator and unwrap them. If the racks are too long to fit on the rib rack on your grill, then you might have to cut them in half. Insert the racks or half racks into the rib rack so they are standing up. Position them so they are as far away from the heat source as possible. Close the lid. Every twenty minutes, open the lid and rotate the ribs. Move each rack closer to the heat source, then move the rack closest to the heat source to the position farthest from the heat. After about 1-1/2 hours for baby back ribs or 2-1/2 hours for spare ribs, the meat should have shrunk away from the bone substantially. The temperature of the rib meat should be over 180°F which means much of the collagen in the meat has probably converted to juicy and unctuous gelatin (the reason we love ribs). At this point, pull the racks off the grill and clear off the smoker box and rib rack. Redistribute the heat so it is even throughout the grill (for gas grills, use medium heat). Place the racks of ribs back onto the grill and brush on your favorite barbecue sauce. Every three minutes, flip the racks and brush more sauce on. Repeat until you're tired, have run out of sauce, or can't wait any longer. Cut the ribs apart to serve. That's it. Follow these steps correctly and you should have some great barbecue ribs.", "role": "user" }, { "content": "<table><tr><td colspan=\"4\"></td><td align=\"center\" colspan=\"3\">Prepare grill for indirect low heat</td><td align=\"center\" colspan=\"3\">Prepare grill for direct medium heat</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 racks</span> <span itemprop=\"name\">of baby back or spare ribs</span></span></td><td>remove membrane</td><td>rub</td><td rowspan=\"2\">refrigerate 12 hours</td><td class=\"righthide\" colspan=\"2\" rowspan=\"2\"></td><td class=\"vertical\" rowspan=\"3\">smoke for 1-1/2 hours (baby back) to 2-1/2 hours (spare) rotating every 20 minutes</td><td class=\"vertical\" rowspan=\"4\">glaze over medium heat for 3 min. each side repeating until sauce is consumed or chef is tired</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">spice rub</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\">wood chips</span></span></td><td class=\"righthide\" colspan=\"3\"></td><td>soak in water 1 hour</td><td>heat on grill until smoking</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">barbecue sauce</span></span></td><td class=\"righthide\" colspan=\"7\"></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've been busy preparing for my family's Thanksgiving dinner, but thought I should rush out an article on how I'm going to prepare my gravy this year. This recipe is fromThe New Best Recipeand is made in three steps. Since it's not Thanksgiving yet, I'll describe what I'm planning on doing this year - I don't have my copy of the New Best Recipe in front of me, so I shall paraphrase and write as if I had already done this (but keep in mind I have not). First, I took the giblets (neck, heart, gizzard, etc. ) that we set aside when preparing the turkey for roasting and sauteed them in a tablespoon of vegetable oil. Once they were brown, I threw in a chopped medium onion and continued to saute until the onions became tender. I covered the pot and let the giblets and onion cook for about twenty minutes over low heat. Then, I poured in six cups of turkey stock and tossed in 2 sprigs of fresh thyme with 8 stems of fresh parsley. I brought the mixture to a boil and then allowed it to simmer for an additional thirty minutes. At this point, the first step is complete and the broth can be refrigerated for later use in gravy making. On the day that the turkey roast occurred, I brought the broth to a simmer. While the broth was heating, I melted three tablespoons butter and whisked in a 1/4 cup all purpose flour to make a roux. I continued to cook and whisk the roux until it became a nice shade of brown. Pouring a little at a time, I whisked in four cups of simmering turkey broth (reserve one cup for use later). I worked out all the lumps and let the mixture simmer for thirty minutes before removing it from the heat. Once the turkey had been removed from the oven and set aside to rest, I spooned off as much oil from the roasting pan as possible. (You can reserve this to mix some back into the gravy later as desired. ) I deglazed the roasting pan with a cup of dry white wine and once most of the brown bits were craped off the pan with a wooden spoon, I added the reserved cup of turkey broth. Now, I poured the contents of the pan through a strainer into the four cups of gravy we had prepared while the turkey was roasting. (You can chop up the meaty giblets and stir them into the gravy if desired at this point. ) Then I seasoned to taste with salt and pepper. Also, I think this recipe is a perfect example of why the recipe summaries (see below) should be used as kitchen notes or reminders and work well only if you've read the text of the recipe first.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">vegetable oil</span></span></td><td class=\"vertical\" rowspan=\"2\">saute</td><td class=\"vertical\" rowspan=\"3\">saute</td><td class=\"vertical\" rowspan=\"3\">cover 20 min.</td><td class=\"vertical\" rowspan=\"6\">simmer 30 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Turkey</span> <span itemprop=\"name\">giblets</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium</span> <span itemprop=\"name\">onion, chopped</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 quarts</span> <span itemprop=\"name\">turkey stock</span></span></td><td class=\"righthide\" colspan=\"3\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 sprigs</span> <span itemprop=\"name\">fresh thyme</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 stems</span> <span itemprop=\"name\">fresh parsley</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 cups</span> <span itemprop=\"name\">turkey broth</span></span></td><td colspan=\"2\">simmer</td><td class=\"vertical\" rowspan=\"3\">whisk</td><td class=\"vertical\" rowspan=\"3\">simmer 30 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs.</span> <span itemprop=\"name\">butter</span></span></td><td>heat</td><td class=\"vertical\" rowspan=\"2\">whisk</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup</span> <span itemprop=\"name\">flour</span></span></td><td class=\"righthide\"></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">dry white wine</span></span></td><td class=\"vertical\" rowspan=\"2\">deglaze</td><td class=\"vertical\" rowspan=\"3\">add</td><td class=\"vertical\" rowspan=\"4\">strain</td><td class=\"vertical\" rowspan=\"5\">season</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">turkey</span> <span itemprop=\"name\">roasting pan</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">turkey broth</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 cups</span> <span itemprop=\"name\">gravy</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\">& 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": "Just the mention of chocolate soufflé can conjure up feelings of decadence and luxury. The ability to prepare a chocolate soufflé usually commands the admiration of the diners. However, the difficulty in preparing a soufflé has been somewhat exaggerated over time, and, although, most people won't even attempt it, soufflés can be quite simple to make. This dark chocolate soufflé is easy to make and can be the perfect finale to a romantic dinner. This recipe is primarily dependant on dark chocolate, so be sure to use the best quality dark chocolate that you enjoy. I likeDagobaandScharffen Bergerchocolate. Assemble the ingredients: 1 ounce (30 mL) heavy cream, 4 oz. (115 g) 70% cacao dark chocolate, 1/2 tablespoon (7 g) butter, 2 large eggs (separated into whites and yolks), a dash of cream of tartar, and 1/6 cup (35 g) sugar. Prepare two 6 ounce (180 mL) soufflé ramekins by applying a layer of cold butter to the interior of the ramekins. Use your fingers to apply an even, thin coat of butter to all parts of the ramekin including the sides. Pour some granulated sugar into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar. Several sources claim that the butter and sugar help the souffle rise, but this is not actually true. The butter and sugar are really there to add flavor of the crust and aid in the release of the soufflé from the ramekin (if desired). Preheat the oven to 375°F (190°C). Bring some water to a boil in a pot. Once the water boils, reduce the heat until the water just simmers. Place a small metal bowl over the pot to form a double boiler. Melt the butter, cream, and chocolate in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat. Whisk the two egg yolks into the chocolate. The resulting mixture may look like the chocolate seized, but don't worry, it will smooth out once the egg whites are folded in. In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. (The cream of tartar is added to egg whites to increase the acidity slightly. This allows the proteins to bind together a bit more easily making stronger bubbles to form the basis of the egg white foam. ) This can be accomplished with a bit of effort with a whisk (took me about 5 minutes) or a hand mixer with a whisk attachment. The term soft peaks means the foam has reached the point where the egg whites stand up when the whisk (or your finger) is lightly dipped into the foam and gently lifted out. The tip of the peak should droop. If the tip stands up straight, then it has reached the stiff peaks stage. Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture. Without over mixing, fold the remaining egg whites into the batter. Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. They are now ready to be baked. The best part of making soufflés is that they can be prepared to this point beforehand and refrigerated for up to three days. On the day you plan to serve the soufflés, take them out of the refrigerator about two hours before you plan to serve them so they can warm up a little. If you don't take them out of the fridge early, then bake them for an extra minute or two. Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the soufflés for 15 minutes at 375°F (190°C). As it bakes, the air bubbles we've incorporated into the batter will start to expand, causing the entire souffle to rise. After fifteen minutes, the soufflé will have risen up out of the ramekin (the photo shows an example of a ramekin filled to the 3/4 full level). (Greater lift can be achieved by using three egg whites instead of two). Serve immediately in the ramekin. (Ramekins will be hot, so use some hand protection to transfer the soufflé. ) As the soufflé cools, it will drop and become more dense. An alternate method of service is to remove the soufflé from the ramekin. This easiest accomplished once the soufflé has cooled a bit and a knife has been run along the sides. The soufflé can be inverted and tapped out onto a catching hand and then deposited onto a plate. Reheating the soufflé at this point will allow the air bubbles to expand again and the soufflé will rise back up (although not to its former size).", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"6\">Preheat oven to 375°F (190°C) and prepare two 6 oz. (180 mL) ramekins with butter and sugar</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 oz. (115 g)</span> <span itemprop=\"name\">70% cacao chocolate</span></span></td><td class=\"vertical\" rowspan=\"3\">melt in double boiler</td><td class=\"vertical\" rowspan=\"4\">whisk</td><td class=\"vertical\" rowspan=\"7\">fold in egg whites</td><td class=\"vertical\" rowspan=\"7\">pour into ramekins</td><td class=\"vertical\" rowspan=\"7\">bake 375°F (190°C) 15 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 Tbs. (7 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\">1 oz. (30 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 large</span> <span itemprop=\"name\">egg yolks</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2-3 large</span> <span itemprop=\"name\">egg whites</span></span></td><td rowspan=\"2\">whisk to soft peaks</td><td class=\"vertical\" rowspan=\"3\">whisk to stiff peaks</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">a dash (1/16 tsp.)</span> <span itemprop=\"name\">cream of tartar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/6 cup (35 g)</span> <span itemprop=\"name\">sugar</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": "Last week I roasted a four pound cross rib roast (instead of a standing rib roast because I was too cheap to by prime rib just for an article). Well, I finally finished eating the roast. (After the initial feast, I sliced the roast into steaks and then reheated on a skillet for a couple minutes on each side with some onion powder and celery salt to produce a tender medium to medium-well steak dinner. ) After eating steak (and grilled beef of several varieties because of the July 4th weekend), Tina decided she would like some fish. We had some fairly thick fillets (about one inch) of catfish that I decided to pan fry (or saute, but I usually reserve this word for food that will actually be constantly moved on the pan). I always use a large non-stick skillet whenever I want to pan fry fish, but I had four fillets of catfish. I decided to do an experiment and cook all four at the same time - two on my non-stick skillet and two on my traditional saute pan. My main concern was that the fish would stick to the stainless steel bottom of the traditional pan. After doing some research, it seemed that the Editors of Cook's Illustrated (inThe Best Recipe) believed that heating a traditional pan enough prior to cooking would allow the fish to not stick to the stainless steel. I thought it was worth a try. I heated both pans at medium-high heat. While the pans were heating, I seasoned the four fillets simply with salt and pepper. I poured about a tablespoon of oil in both pans and watched the oil until it shimmered. Then I placed two fillets in the non-stick pan and two fillets in the traditional pan. I started with the skin side up. Since the fillets were about an inch in thickness, I set my timer for 5 minutes. I let the fish sit there and cook, splattering oil everywhere for the duration before attempting to dislodge them. The non-stick was pretty straightforward. I picked up the pan byt he handle and gave it a firm jerk. The fish fillets slide about an inch on the pan. Then I flipped them over with a spatula and started another timer for five minutes. I then moved over to the traditional pan and gave it the same jerk. No movement. I prodded a little with my spatula and it seemed like the fish was pretty much sealed to the pan. I dribbled a little more oil in and let it cook for an additional thirty seconds. Then I tried the jerk again. Nothing. Not wanting to over cook the fish, I went in with my spatula and carefully wedged teh edge of the spatula under the fish. Working my way around the fillet, I managed to release it and flip it over. I did the same with the second. What surprised me was that the color of the fish on the traditional pan was a rich golden brown while the non-stick pan gave me a darker brown crust. It was kind of a pain to scrape the fish off the traditional pan without destroying the fillet though. I started a second timer for the traditional pan - also at 5 minutes. Once the five minutes were up for each of the pans, I removed them promptly onto a serving plate. In both cases, the fish were perfectly cooked - crispy exterior with almost flaking (but not quite flaky) interior. Also, the color from the traditional pan was a little better than the non-stick (although I couldn't discern a difference while tasting). However, the non-stick pan provides that extra insurance that a flip will be quick, easy, and efficient. In addition, the extra oil used in the traditional pan made for a bigger mess to clean up. When I usually use a non-stick pan, I will actually brush the oil onto the fish fillet and then pan fry without additional oil. This creates very little sizzle or splatter and makes for quick kitchen cleanup. Pan Fried Fish FilletsPan frying timeCopyright Michael Chu 2004The olive oil should have a high smoke point - use either high quality extra virgin olive oil for more flavor or light olive oil. Update:Some people have mentioned that you should never sear meat with extra virgin olive oil because of the low smoke point. This is generally true, but high quality extra virgin olive oil typically has a lower acidity than regular extra virgin olive oil. As one example,Bertollibrand extra virgin olive oil has a smoke point of 406°F. I would not use a supermarket brand extra virgin olive oil for any type of cooking because it would be too easy to exceed the oil's smoke point.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">oil</span></span></td><td>heat</td><td class=\"vertical\" rowspan=\"4\">pan fry</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Fish</span> <span itemprop=\"name\">fillets</span></span></td><td class=\"vertical\" rowspan=\"3\">season</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><br><table><tr><th>Fillet Thickness</th><th>Cooking Time on each side</th><th>Fat</th></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Thick</span> <span itemprop=\"name\">- 1 inch</span></span></td><td>5 minutes</td><td>1 Tbs. olive oil</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Medium</span> <span itemprop=\"name\">- 3/4 inch</span></span></td><td>4 minutes</td><td>1/2 Tbs. olive oil & 1/2 Tbs. butter</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Thin</span> <span itemprop=\"name\">- 1/2 inch</span></span></td><td>3 minutes</td><td>1 Tbs. butter</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 a popular beverage in the summertime, I enjoy a lemonade during any season. What I like even more than lemonade is limeade. The lime flavor adds an extra twist that lemonade doesn't have. I usually just squeeze limes and mix with sugar and water while tasting to determine quantities, but I've finally worked out the right proportions for a concentrated limeade syrup that can be refrigerated or frozen. Just add water to serve!Maybe it's because lemonade is so readily available that causes the less popular limeade to taste better to me. In any case, I am a sucker for \"exotic\" or \"different\" beverages. If there's a new soda flavor, I've got to try it. When limes are on sale, I can't help but make limeade. I use sour Persian limes (the type the supermarkets label simply \"Limes\"). All limes turn yellow as they ripen (or overripen), so don't be thrown off if the limes have some yellow spots. For juicing, buy limes that are not completely hard. The softer limes generally have thinner rinds and more juice. I find that, in general, six limes produce about one cup of lime juice. Before juicing the limes, roll them on the counter while pressing down with your palm to help break down the interior membranes and make juicing easier. Then cut them in half along the equator and press and twist against a reamer to release the juice. I don't like pulp in my fruit drinks, so I juice through a fine mesh strainer. Then I pour the liquid through another strainer (because I really don't like pulp in my juice). You should plan to have the juice end up in a measuring cup when you are done juicing and straining. You can pour sugar directly into the lime juice and water when you prepare limeade, but sometimes you get gritty pieces of undissolved granules of sugar. To solve this problem, just prepare a simple syrup by heating one cup water and dissolving one cup granulated sugar into it. The simple syrup can be made in larger quantities and kept in the fridge for future use in making lemonade, sweetened iced tea, caramel sauces, etc. Now how much simple syrup should we add to the lime juice? I worked it out to be 3 times as much. This quantity of simple syrup will be enough to temper the tart acidity of the lime juice without being overly sweet. So, for each cup of lime juice, heat 1-1/2 cup water and 1-1/2 cup granulated sugar. Stir until the sugar is fully dissolved and remove from heat. Pour the three cups of simple syrup into the lime juice and stir. Now you have four cups of limeade concentrate. You can refrigerate this or even freeze them into ice cube trays for instant limeade whenever you want. To convert the limeade concentrate into limeade, simply add two cups of water for each cup of concentrate. If you desire a little less tartness and sweetness, just add an addition half cup of water to the mixture.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (240 mL)</span> <span itemprop=\"name\">lime juice</span></span></td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"3\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cups (300 g)</span> <span itemprop=\"name\">granulated sugar</span></span></td><td class=\"vertical\" rowspan=\"2\">mix while heating</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cups (360 mL)</span> <span itemprop=\"name\">water</span></span></td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (240 mL)</span> <span itemprop=\"name\">limeade concentrate</span></span></td><td class=\"vertical\" rowspan=\"2\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups (480 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": "A flavorful salad dressing can be easily made by combining some simple ingredients together. I usually start with 2 parts oil and 1 part vinegar in my vinaigrette dressings. The oil and vinegar can be combined with a blender, food processor, whisk, or jar. In the end it really doesn't matter how you choose to combine the oil and vinegar so long as we get an emulsion (where the vinegar is finely separated and suspended in the oil). Blender and food processor:Start with the vinegar and any herbs & spices you want in the blender or processor. Blend briefly. Dribble in oil while blending until all of the oil is in the mixture. (I should mention that although several recipes call for using a food processor, I would prefer to do make the sauce in a bar blender. Often, it is harder to clean the food processor than a blender when dealing with extremely liquid foods. )Whisk:Start with the vinegar and any herbs & spices you want in a mixing bowl. Whisk in the oil one tablespoon at a time for about half of the oil. Then whisk in the rest two to three tablespoons at a time. Jar (my favorite):Start with the vinegar and any herbs & spices you want in a jar. Pour in one tablespoon of oil. Screw lid back on jar and shake vigorously. Continue pouring in oil and shaking until half the oil has been integrated. Continue by pouring two or three tablespoons at a time. After the dressing is made, you can safely store it in the refrigerator for about two weeks. Basic Vinaigrette Salad DressingYou'll notice that my recipe calls for 3 cloves of pressed garlic. Now, I don't believe in garlic presses because I don't want to pay $12 - $15 for a garlic press that is only useful when I need pulverized garlic. Instead, I use aMicroplane Zesterwhich also zests and grates when it's not pulverizing garlic (or ginger). By the way, never use a garlic press for mincing garlic, because it doesn't.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">extra virgin olive oil</span></span></td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"5\">blend together slowly</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup</span> <span itemprop=\"name\">balsamic vinegar</span></span></td><td class=\"vertical\" rowspan=\"4\">combine</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 cloves</span> <span itemprop=\"name\">garlic, pressed</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\">oregano</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\">rosemary, crushed</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": "This is one \"fancy\" dessert that you can make ahead of time(I did this batch while watching TV)with a minimum of effort and still have all your guests excited about your culinary skills. Creme brulee should start with a custard base that is richer, creamier, and silkier than other cremes (creme anglaise, creme caramel, flan, etc. ). On top of that custard should be a layer of caramelized sugar. This sugar can be thick or thin. A thick layer is usually produced by caramelizing sugar in a pot and pouring the liquid caramel over the custard. Thin layers (some as thin as paper) are produced by directly heating a sugar layer using a broiler or torch. I make my creme brulee with a torch and turbinado sugar. The ingredients needed are (clockwise from top) 2 cups heavy cream, 1/2 teaspoon vanilla extract, 8 large egg yolks, and 1/2 cup sugar. First pour the sugar into the egg yolks. Beat the yolks until smooth. Heat the heavy cream until almost simmering (you can bring to a simmer and let it cool a minute). Add heavy cream to the egg yolks one tablespoon at a time while stirring vigorously. This will temper the eggs so as to not curdle them (or make scrambled eggs) when exposed to the heat of the heavy cream. When about 1/4 cup of heavy cream has been integrated into the yolks, pour the yolks into the heavy cream and mix until smooth. Now, using a fine mesh sieve, strain the custard mixture to remove any small clumps that may remain in the mixture. This step will help ensure a silky texture to the custard. Blend in the vanilla extract after the mixture has been strained. Pour the mixture into six to eight ramekins depending on size. (Makes a little more than eight four-ounce creme brulees. ) In the picture below, I filled six four-ounce ramekins and two six ounce ramekins (the six-ouncers were not full). Place the ramekins in a baking pan. Pour boiling water into the pan (be careful not to get water into the ramekins), so that the water level is halfway up the sides of the ramekins. Cooking the custards in a water bath will provide a low even temperature for the custards to cook evenly and set properly. Place in an oven preheated to 250°F for about one hour. After an hour, check to see if the custards are done. We want them to be set on the outside edge, but jiggly (like jello) at the center. The easiest way to do this is to take a pair of tongs with food grade rubber bands wrapped around the ends to help grip the ramekins. Pick up a ramekin and shake to see if the centers jiggle. If only the center jiggles a little, it's done. If the whole thing is set, remove immediately - it'll be a little over done, but still delicious. If it's not done, just put it back in the water bath and check again in ten minutes. Once the custards are done, let them cool on a cooling rack to room temperature. This will let the custards finish cooking the centers on their own. Wrap the custards in their ramekins in plastic wrap and refrigerate for at least eight hours before serving. About an hour before serving, remove the plastic wrap from each ramekin and use a paper towel to gently soak up any moisture that may have extruded from the custard tops. Pour about a teaspoon of turbinado (\"sugar in the raw\") sugar in the middle of each custard. Tilt the ramekin and gently shake to let gravity move the sugar around until the top surface of the custard is covered evenly with turbinado sugar. Using a kitchen butane torch, propane blow torch, or welding torch (whatever strong open flame you've got lying around), heat the sugar until it bubbles and changes color. With a small butane torch, I take my time and don't move from one side of the creme brulee to the other until the spot I've been working on has achieved the brown color that I want. This takes a little over a minute for each creme brulee. (The process is faster with a larger torch. ) Don't worry about heating up the custard underneath, we'll refrigerate the creme brulee for a bit before serving. Do worry about lighting your kitchen counter on fire. I usually place the ramekin on a piece of aluminum foil placed over a cooling rack. Once you're done scorching your cream, place the ramekins back in the refrigerator for about 45 minutes. The caramel will still be hard, but if you wait too much longer, the sugar will start to soften and dissolve into the custard.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"8\">Preheat oven to 250?F (120?C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 large (135 g)</span> <span itemprop=\"name\">egg yolks</span></span></td><td class=\"vertical\" rowspan=\"2\">mix</td><td class=\"vertical\" rowspan=\"3\">temper and mix</td><td class=\"vertical\" rowspan=\"3\">strain</td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"4\">bake 250?F (120?C) 1 hr. in water bath</td><td class=\"vertical\" rowspan=\"4\">refrigerate 8 hours</td><td class=\"vertical\" rowspan=\"5\">caramelize</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\">sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups (475 mL)</span> <span itemprop=\"name\">heavy cream</span></span></td><td>heat until almost simmering</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><td class=\"righthide\" colspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 tsp. (4 g)</span> <span itemprop=\"name\">turbinado sugar</span></span></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": "A coffee cake is basically a small cake that's served with coffee or tea and usually consumed at breakfast or during a break in the day. Because it is typically paired with a strong beverage, coffee cakes usually have strong flavors - typically with a nutty or fruity theme. Often, coffee cakes bought at coffee shops are dense and rich (sometimes almost oily) beyond belief. Here is an updated version of my favorite recipe for pecan coffee cake that is both rich in flavor yet light and fluffy in texture. After experimenting with adding ground almonds toChinese Almond Cookiesand reading about grinding roasted pecans into Cook's Country's version of Pecan Coffee Cake (which I found surprising because it's a Bundt cake, which they claim is traditional - even though I've never seen a coffee cake sold or presented in the shape of a Bundt - still, could be true. . . ), I thought I should add some ground pecans (essentially a \"pecan flour\") to the batter of my recipe. I had previously used the pecan streusel topping to provide the pecan punch - which, although simple, worked rather well. It probably helped that this coffee cake isn't particularly tall (thus the ratio between streusel and cake was not overwhelmingly in the favor of the cake and you were practically guaranteed streusel in every bite). However, adding the ground pecans to the batter turned a good recipe into a great recipe. Start off by toasting 1-1/4 cup (135 g) chopped pecans. Do this by spreading them out on a sheet pan and baking in the oven as it preheats, about ten minutes. (Preheat the oven to 350°F or 175°C. ) Once the pecans are fragrant, take them out of the oven. Keeping them in the oven too long will result in slight burning which will leave an acrid flavor to everything - so avoid this at all costs. Use a spice grinder or a food processor to finely process 1/4-cup of the roasted pecans (about 25-30 g). Use a succession of quick pulses because too much processing will result in a paste. About ten pulses from my spice grinder provided adequate results. Reserve the rest of the roasted pecans for the streusel. As usual, assemble your ingredients before beginning. For the dry ingredients, use 1/4-cup (25-30 g) roasted pecans, finely ground, 1 Tbs. baking powder, 1/4 tsp. salt, and 2 cups (250 g) sifted all-purpose flour. For the \"wet\" ingredients, gather up 1 cup (225 g) butter, softened, 2 large eggs, 1 Tbs. vanilla extract, 1 cup (230 g) sour cream, and 1-1/2 (300 g) sugar. For the streusel, prepare 1/2 cup (110 g) brown sugar, 2 Tbs. butter, 1 tsp. ground cinnamon, and 1 cup (110 g) roasted pecans, chopped. Whisk the flour, baking powder, and finely processed pecans together. Cream the butter and sugar together in a mixer until smooth (about 30 seconds at medium low speed). Using softened butter, will reduce the tendency for the butter to stick to the sides of the mixing bowl (and thus reducing the need to scrape down the bowl). Scrape down the sides of the mixing bowl. Add the sour cream to the mixture and beat until combined. Scrape down the bowl again, if needed. At low speed, mix in one egg at a time. Mix in the vanilla extract. Remove the mixing bowl from the mixer and add the flour mixture to the contents. Using a spatula, fold the solids into the batter. The resulting mixture may have a few lumps. Don't worry about these - they'll cook out as you bake the cake. Prepare a 9x13-in. baking pan by greasing the bottom and sides with a little butter. To make extraction and cutting easier, I like to line the inside with a sheet of parchment paper that hangs out over the sides. The extra paper will act as handles later when I pull the cake out of the pan. Press the paper to the pan so it is as flush as possible (wrinkles in the paper will result in wrinkles in your coffee cake). Pour the batter into the baking pan and level with a spatula. For the streusel topping, melt two tablespoons butter in the microwave (about 10-15 seconds). Meanwhile, combine the remaining pecans with the brown sugar and cinnamon. If the butter hasn't completely melted, swirl the melted butter around the unmelted piece until it has completely melted. (If this doesn't work, microwave for a few more seconds. ) Pour the butter into the sugar/pecan/cinnamon mix. Mix together until it becomes a uniformly darker color. Sprinkle the streusel evenly over the batter. I find this is easiest accomplished with my fingers. Using a spoon almost always results in uneven coverage and large random clumps which need to be redistributed later. Bake the coffee cake on the middle rack of the oven for 35 minutes at 350°F (175°C). A toothpick inserted into the middle of the cake should come out clean (no wetness, perhaps a dry crumb or two). At this point remove the cake from the oven and let the cake cool in the pan for about 10 minutes. Remove the cake from the pan and set onto a wire rack to fully cool. This is easily done if you made the parchment paper sling. I actually don't know how long it takes to cool the cake because I've never been able to wait long enough - I always cut into it too early because I'm too eager to eat a piece. Once the cake has been completely cooled (or you can't wait any longer), transfer to a cutting board and cut into reasonable sizes. Coffee cake is pretty rich and is generally consumed with coffee or tea as a snack or a brief respite from the daily grind, so too large of a piece seems to not fit its purpose for existance. (Anyway, you can always grab a second piece. . . ) I cut them into sixteen pieces of approximately 2-in. by 3-in. dimensions. These are fairly sizable, so you may wish to make smaller pieces.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (225 g)</span> <span itemprop=\"name\">butter, softened</span></span></td><td class=\"vertical\" rowspan=\"2\">cream</td><td class=\"vertical\" rowspan=\"3\">beat</td><td class=\"vertical\" rowspan=\"4\">mix in 1 at a time</td><td class=\"vertical\" rowspan=\"5\">mix</td><td class=\"vertical\" rowspan=\"9\">fold in</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 cup (300 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 cup (230 g)</span> <span itemprop=\"name\">sour cream</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 large (100 g)</span> <span itemprop=\"name\">eggs</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 Tbs. (15 mL)</span> <span itemprop=\"name\">vanilla extract</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\">2 cups (250 g)</span> <span itemprop=\"name\">sifted all-purpose flour</span></span></td><td class=\"righthide\" rowspan=\"3\"></td><td class=\"righthide\" rowspan=\"3\"></td><td class=\"vertical\" rowspan=\"4\">whisk to combine</td><td class=\"righthide\" rowspan=\"4\"></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\">salt</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\">1/4 cup (25 g)</span> <span itemprop=\"name\">chopped pecans</span></span></td><td>toast</td><td>process to crumbs</td></tr></table><br><table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs. (30 g)</span> <span itemprop=\"name\">butter</span></span></td><td colspan=\"2\">melt</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 cup (110 g)</span> <span itemprop=\"name\">chopped pecans</span></span></td><td>toast</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 tsp.</span> <span itemprop=\"name\">ground cinnamon</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\">1/2 cup (110 g)</span> <span itemprop=\"name\">brown sugar</span></span></td></tr></table><br><table><tr><td align=\"center\" colspan=\"4\">Preheat oven to 350°F (175°C) and line 9x13-in. pan with parchment paper</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">Batter</span></span></td><td>pour into 9x13-in. pan</td><td class=\"vertical\" rowspan=\"2\">top</td><td rowspan=\"2\">bake 350°F (175°C) 35 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">Streusel</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": "Here's a really simple asparagus recipe that is not only quick to make, but tastes great and can accompany virtually any main dish. The only ingredients needed are: 1 lb. asparagus, 1/4 cup (30 g) chopped almonds, one tablespoon (15 g) butter, salt, and pepper (and cayenne pepper, if desired). Wash and clean the asparagus, breaking off the hard fibrous parts of the stems, if necessary. If the almonds haven't been chopped up, then finely chop the almonds. Melt 1 Tbs. butter in a large sauté pan over medium heat. The pan should be large enough to hold all the asparagus later. Once the butter has melted, cook the almonds in the butter until the butter and almonds have browned. If some spiciness is desired, add a little (or a lot) of cayenne powder as desired and stir it into the butter and almonds. Add the asparagus to the sauté pan. Season with salt and pepper. Then toss to coat with butter and almonds. Actually, you probably don't want to actually toss (or use the saute motion) as a mess will probably result. Just use a large silicone spatula or a wooden spoon and move the asparagus around while scooping the butter almonds up on top. The asparagus can then be cooked in the pan as long as you keep the asparagus spears moving. This takes about 6 to 8 minutes. The best way to check if they are done is to take a little bite of one of the spears. The asparagus should be crisp but without a raw taste. An alternative method is to pour a little water (1 to 2 Tbs. ) into the pan and to cover and let it steam for two minutes. Then uncover and let the water evaporate while sautéing.", "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\">asparagus</span></span></td><td class=\"righthide\" colspan=\"3\"></td><td class=\"vertical\" rowspan=\"6\">sauté until tender</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</span> <span itemprop=\"name\">butter</span></span></td><td>melt</td><td class=\"vertical\" rowspan=\"2\">brown</td><td class=\"vertical\" rowspan=\"3\">add</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup</span> <span itemprop=\"name\">chopped almonds</span></span></td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">a dash (1/16 tsp. or 0.1 g)</span> <span itemprop=\"name\">cayenne pepper</span></span></td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">salt</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=\"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": "The term \"classic\" is often associated to a minimally seasoned roast turkey. Many people have developed roast turkey recipes that involve cajun spices, honey glazing, lemon infusions, and other techniques that produces a turkey that sets them apart from the classic roast. Since this is our first Thanksgiving together, I thought I would start with the basics and reveal how I roast a turkey. This recipe is for a 10 to 14 pound turkey. I will update for larger turkeys later. (I rushed this recipe out after roasting a turkey in the wee hours of the morning, so everyone could get a head start on planning for their turkey dinner. I'll correct any mistakes I may have made after the weekend. )Before you even think about roasting the turkey, you'll need to budget enough time to thaw, brine, and dry the turkey. If you're purchasing a frozen turkey, allow at least 5 hours per pound of thawing time in the refrigerator. After the turkey has thawed, treat it as if it were fresh (for the purposes of this recipe). Remove the giblets and the neck (found inside the chest cavity). Prepare abriningsolution of 1 cup table salt to 1 gallon water in a nonreactive container and soak the turkey in the solution in the refrigerator for four hours. (If your turkey has been infused with a solution, then reduce the salt content in your brine or soak it in a container filled with water. ) Pour out the brining solution and rinse the turkey. One convenient way to do this is to position a rack in the sink and place the turkey on the rack to rinse. After the turkey has been rinsed, let it dry by placing it on a rack on a sheet pan in the refrigerator overnight (or for eight hours). Alternatively, use a blow drier on cool setting (no heat) to blow over the skin of the turkey until dry. Now that the turkey is ready to go, preheat your oven to 400°F. Chop up two medium onions, five carrots, and two celery ribs. Also melt 3 tablespoons butter and set aside 2 tablespoons dried thyme (or two sprigs of fresh thyme). Quantity and even chopping is not that important for this recipe, so feel free to prepare these steps quickly to save time. From the chopped vegetables, take about half an onion, a carrot, and a half celery rib and combine them with about 1 tsp. thyme and a tablespoon of melted butter. Mix them until evenly distributed. Throw the prepared vegetables (from the previous step) inside the turkey. Now, tie up the turkey's wings and legs so they will cook evenly. Take a 5 foot (1. 5 m) long piece of kitchen twine and tie the drumsticks together as shown. Loop the twine around the turkey and over the wings. At the head of the turkey, tie a knot over the flap of skin to hold everything in place. Place the rest of vegetables and thyme in a roasting pan. If you don't have a roasting pan, you can use a disposable aluminum foil roasting pan from the supermarket. Pour one cup water into the pan and place aV Rackinto the pan. Brush breast side of the turkey with butter. Place the turkey on the V rack with the breast side facing down. Brush the back with butter. Place in a 400°F oven. We're roasting this turkey upside down (usually turkeys are roasted breast up) to cook the breasts at a slower rate. Starting breast side down, gives the legs a head start on cooking. This is desirable because drumsticks and thighs need to be cooked to a higher temperature (about 170°F) in order to remove any trace of pink flesh. The breasts would become very dry and unpalatable if cooked to temperatures as high as the legs. After 45 minutes, remove the turkey from the oven and baste it with the juices from the roasting pan. I've tried to come up with an easy way to do this without a turkey baster, but I was unable to. Use a turkey baster to reach in between the rungs of the rack and suck up some juices and squirt it over the turkey. Then rotate the turkey onto its side (with a leg sticking up) and brush some more butter on. Return to oven for fifteen more minutes, then baste again and rotate onto other side. Roast for fifteen minutes. Roasting the turkey on its sides lets the sides brown (for better presentation). If you don't care about even browning, you can skip these two rotations and just prolong the breast down roasting by thirty minutes. (You may want to baste once after the 45 minute mark, though. )Now, rotate the turkey so it is breast side up. Baste again and brush on the remaining butter. Roast for thirty more minutes and then start to check the temperature every ten minutes. The turkey is done whenan instant read thermometerthrust into the breast reads 165°F. The deepest part of the thigh should read between 170°F to 175°F. Remember that the only way to know if your turkey is both safe to eat and not overcooked is withan accurate digital thermometer. Remove the turkey and allow it to rest for twenty or thirty minutes. Carving(a quick synopsis)Place the turkey breast side up on a carving board. Cut the skin between the thigh and the body of the turkey. Cut in while using a fork to peel the leg away from the body. Cut through the joint to remove the thigh and drumstick. Place the leg flat on a cutting board. Separate the thigh from the drumstick by cutting through the joint. Cut the meat off the sides of the thigh bone. Cut the meat off the drumstick. Repeat for the other leg. Remove the wings by pulling them away from the body and thrusting a knife through the joint to sever. Once all the limbs have been removed, cut through the skin along the keel bone. Angle the blade out a little and cut down along the bone to remove the breast. Do the same to the other side. Cut the breast meat against the grain into thin slices. Arrange however you like and serve with those accompaniments that are traditional to your family. (For a nice gravy that goes with this turkey, seeTest Recipes: Giblet Pan Gravy.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"6\">Preheat oven to 400°F (205°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">12 lb.</span> <span itemprop=\"name\">turkey, thawed or fresh</span></span></td><td>brine</td><td class=\"vertical\" rowspan=\"6\">stuff</td><td class=\"vertical\" rowspan=\"7\">brush on both sides</td><td class=\"vertical\" rowspan=\"12\">place on V-rack in pan</td><td class=\"vertical\" rowspan=\"12\">roast until breast 165°F (74°C), thigh 170°F (77°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 onion,</span> <span itemprop=\"name\">chopped</span></span></td><td class=\"vertical\" rowspan=\"5\">mix</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 carrot,</span> <span itemprop=\"name\">chopped</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 celery</span> <span itemprop=\"name\">rib, chopped</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\">dried thyme</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\">butter, melted</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\">butter, melted</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\">1-1/2 onion,</span> <span itemprop=\"name\">chopped</span></span></td><td class=\"vertical\" colspan=\"3\" rowspan=\"5\">place in roasting pan</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">4 carrots,</span> <span itemprop=\"name\">chopped</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 celery</span> <span itemprop=\"name\">rib, chopped</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">5 tsp.</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\">1 cup</span> <span itemprop=\"name\">water</span></span></td></tr></table><br><table><tr align=\"center\"><td colspan=\"2\" width=\"6.25%\"><b>Time</b></td><td colspan=\"2\" width=\"6.25%\">0:15</td><td colspan=\"2\" width=\"6.25%\">0:30</td><td colspan=\"2\" width=\"6.25%\">0:45</td><td colspan=\"2\" width=\"6.25%\">1:00</td><td colspan=\"2\" width=\"6.25%\">1:15</td><td colspan=\"2\" width=\"6.25%\">1:30</td><td colspan=\"2\" width=\"6.25%\">1:45</td></tr><tr align=\"center\"><td colspan=\"2\"><b>Position</b></td><td colspan=\"6\">breast down</td><td colspan=\"2\">leg up</td><td colspan=\"2\">other leg up</td><td colspan=\"4\">breast up</td></tr><tr align=\"center\"><td colspan=\"2\"><b>Action</b></td><td colspan=\"5\"></td><td colspan=\"2\">baste,<br/>rotate,<br/>butter</td><td colspan=\"2\">baste,<br/>rotate,<br/>butter</td><td colspan=\"2\">baste,<br/>rotate,<br/>butter</td><td 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": "Green bean casserole is a classic homestyle favorite in American homes. This particular recipe from Campbell's is probably the most popular recipe for green bean casserole. Not only is it easy to make, but it's delicious. The \"correct\" way to make Campbell's Green Bean Casserole is, of course, to use Campbell's brand Condensed Cream of Mushroom soup and French's brand Original French Fried Onions. Assemble the ingredients: 3/4 cup whole milk, 1/8 tsp. pepper, 10-3/4 oz. can cream of mushroom, two 14. 5 oz. cans of cut green beans, and 1-1/3 cups french fried onions. Open the cans and drain the water from the green beans. Pour all the ingredients except for 2/3 cup onions into a 1-1/2 quart casserole (I used a 8 in. square baking pan)Mix. Bake at 350°F (175°C) for 30 minutes. After thirty minutes in the oven, the casserole should be nice and hot. Take it out and top with the reserved onions. Bake for an additional five minutes.", "role": "user" }, { "content": "<table><tr><td colspan=\"5\" 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 14.5</span> <span itemprop=\"name\">oz. cans of cut green beans</span></span></td><td>drain</td><td class=\"vertical\" rowspan=\"5\">mix</td><td class=\"vertical\" rowspan=\"5\">bake 350°F 30 min.</td><td class=\"vertical\" rowspan=\"6\">bake 350°F 5 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup</span> <span itemprop=\"name\">whole milk</span></span></td><td class=\"righthide\" rowspan=\"4\"></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\">10-3/4 oz.</span> <span itemprop=\"name\">can cream of mushroom</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2/3 cup</span> <span itemprop=\"name\">french fried onions</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2/3 cup</span> <span itemprop=\"name\">french fried onions</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": "Marshmallows are spongy confections made of sugar beaten into a fluffy texture with the aid of gelatin. Marshmallows are essential components to many popular American snacks such asRice Krispies Treatsand S'mores (a sandwich of graham crackers, chocolate, and marshmallows melted over a campfire). Marshmallows were originally made with the sap of the root of themarsh mallow plantinstead of gelatin. The sap was cooked with egg whites and sugar and whipped into a foam. This foam hardened when cool and was cut up and used as a type of throat lozenge (marsh mallow sap reportedly acts as a cough suppressant). In the late 1800's, the marsh mallow sap was replaced with gelatin, and egg whites were phased out of most mass produced recipes. There are mainly two types of marshmallow recipes: those which use sugar, corn syrup, and gelatin only and those that fold in an egg white meringue before cooling. Although, many claim that the best marshmallows have egg whites, I wanted to try making marshmallows as simply as possible (without, hopefully, sacrificing taste and texture), so I decided to try out an eggless recipe. I started by reading over a dozen marshmallow recipes before settling on the recipe credited toChef Thomas Keller. I prepared a 9x13-in. glass baking pan by greasing it with butter and sifting powdered sugar over it to coat the bottom and sides. The recipe calls for 3 envelopes of Knox gelatin and 1/2 cup cold water. 3 envelopes of gelatin is equivalent to 3 tablespoons or 21 grams of powdered gelatin. Make sure you use the unsweetened and unflavored kind. I poured the water and gelatin into the bowl of my stand mixer to allow the gelatin to bloom. The recipe calls the gelatin to bloom for ten minutes. While the gelatin was blooming, I measured out 2 cups of sugar, 2/3 cup corn syrup, and 1/4 cup water. I brought the mixture to a boil and deviated from Chef Keller's recipe a little. Instead of boiling for one minute, I allowed it to boil until the sugar's temperature passed 250°F. This brings the sugar into what is known as the hard-ball stage (when dropping the sugar into some water will form a hard ball that is not easily deformed) and is the traditional temperature of sugar used for making marshmallows. I ran the mixer at low speed while drizzling in the boiling sugar syrup. Once the syrup was mixed in, I turned up the speed a little and added about 1/4 tsp. salt. The recipe calls for mixing at a high speed, but I couldn't turn up the speed to high without risking splattering 200°F sugar everywhere. When the mixture begins to fluff up, I scraped down the bowl and turned up the speed to high. Once the volume of the marshmallow stopped increasing, I added 1 tablespoon of vanilla extract. After the extract was mixed in, I stopped the mixer. This took about 8 minutes from when I started mixing, a few minutes short of Chef Keller's recommended twelve minutes. I poured the marshmallows into the prepared pan and smoothed roughly with a silicone spatula. Several internet recipes recommend oiling plastic wrap and using it to flatten the top of the marshmallow. I let the marshmallow cool and set by leaving it on the dining table uncovered overnight. I then inverted the pan over a cutting board covered in powdered sugar. I released the marshmallow buy pulling from a corner and working the marshmallow loose from the baking pan. I used a large pizza wheel to section the marshmallows one row at a time and dredging each piece in powdered sugar until the sides weren't sticky anymore. So, how did the marshmallows come out? I felt that the flavor and texture were right on. Since I dredged the pieces with powdered sugar, the exterior was a little sweeter than the marshmallows sold in supermarkets. This was actually a pleasant effect since my marshmallows were fairly large and the sweetness emphasized the difference between the exterior and interior of the marshmallow. I did occasionally smell the gelatin while cutting the marshmallows and was afraid that the flavor would be tainted, but once I had dredged the piece, I couldn't detect any gelatin taste. All in all, I'd say this is a pretty good homemade marshmallow recipe.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"8\">Grease 9x13-in. pan and powder with powdered sugar</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs. (21 g)</span> <span itemprop=\"name\">gelatin</span></span></td><td class=\"vertical\" rowspan=\"2\">soak 10 min.</td><td class=\"vertical\" rowspan=\"5\">drizzle while mixing</td><td class=\"vertical\" rowspan=\"6\">mix until marshmallow has fluffed up</td><td class=\"vertical\" rowspan=\"7\">mix</td><td class=\"vertical\" rowspan=\"7\">cool in pan for 3 hours</td><td class=\"vertical\" rowspan=\"7\">cut</td><td class=\"vertical\" rowspan=\"8\">powder</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\">water</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups (400 g)</span> <span itemprop=\"name\">sugar</span></span></td><td class=\"vertical\" rowspan=\"3\">boil until 250°F (120°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2/3 cup (160 mL)</span> <span itemprop=\"name\">corn syrup</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup (60 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\">1/4 tsp. (1.5 g)</span> <span itemprop=\"name\">salt</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 Tbs. (15 mL)</span> <span itemprop=\"name\">vanilla extract</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\">Powdered</span> <span itemprop=\"name\">sugar</span></span></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": "Dulce de leche is a traditional South American candy that is very similar to caramel. Like caramel, it can also be prepared as a sauce simply by cooking it a little less. The \"classic\" recipe for dulce de leche is to boil a can of sweetened condensed milk for hours until the contents form a dark brown, thick fluid. I think this takes too long, so let me share with you the fastest way I know how to make dulce de leche. Dulce de leche (pronounced DOOL-say day LAY-chay) is Spanish for \"milk candy\" (word for word it iscandy of milk). It tastes quite like caramel but with the additional taste of cooked milk. (Technically, dulce de lecheisa type of caramel. ) It's often used in liquid form as a sauce for ice cream, cakes, cookies, just about anything that needs a sweet topping. In solid form, it is most often eaten as a tasty candy. The recipe most often passed around for preparing dulce de leche at home is to simply boil a can ofsweetened condensed milkfor three to four hours. This recipe does work, but a few details (and precautions) should be added. The label on the can should be removed if it is made of paper so it doesn't fall apart in the pot of water over the hours of cooking time. The can should have a couple holes popped into the top (using a can opener). This is important as it helps prevent the can from exploding. The can should be placed in a small pot and water added until it is near (1/4 in. or about 1 cm) the top of the can. The water should be brought to a simmer (not boiling) and held there for three hours (for thick runny dulce de leche) or four hours (for solid dulce de leche). Water will need to be added over time as it cooks off. Remove the can with tongs and allow to cool before opening. Cooked in the can, the dulce de leche will have different consistencies - liquidy on top, dark and crusty on the bottom. Stir together in a bowl until it is uniform. This is a really simple recipe involving very little interaction on the part of the cook. The downside of the recipe is that it takes about four hours for solid dulce de leche. Here's my recipe for making dulce de lechefast(potentially less than 15 minutes). This recipe also uses sweetened condensed milk as a starting point. Here's a 14 ounce (396 g) can. I'll discuss how to make your own sweetened condensed milk (if it's not available in your area) in a later article. Remembersweetened condensed milk(Ingredients: milk, sugar) notevaporated milk(Ingredients: evaporated milk). Just pour the sweetened condensed milk into a large microwavable bowl. The bowl shown here isn't quite large enough (see what happens), so get a big microwavable bowl. (It is possible to do this recipe with a bowl this size, but I wouldn't recommend it on your first try or on a microwave oven where you haven't used this technique before. )Stick the bowl with the sweetened condensed milk into the microwave oven and cook it on medium for two minutes. Take the bowl out of the oven. Be careful - the milk heats up pretty fast so the bowl could be hot. Using a wire whisk, stir the sweetened condensed milk and put it back into the microwave oven to heat for another 2 minutes on medium. It's important to keep a watch on the bowl as it cooks in the microwave oven. If heated continuously (for example, on high), the milk will begin to bubble and the viscous liquid will trap the bubbles to form a heavy foam that sticks like hot napalm. That's one of the reasons why we run the microwave on medium instead of high. A microwave oven generally has only two modes - on and off. High means the microwave is continuously on, but a medium setting will cycle of microwave oven on and off every few seconds. The off periods help prevent boil over. If the bowl boils over, clean up the mess, upgrade to a larger bowl and continue. Here I've moved to a 2. 5 quart (2. 5 L) borosilicate glass bowl and took a picture right after about 40 seconds of high power to show the foaming. The foam subsided rapidly, but you can imagine how high it was domed. Every two minutes, pull out the bowl and whisk until smooth. Then heat again. At some point (around 10-12 minutes into the heating depending on the strength of your microwave oven), the milk will look like it has curdled. At this point the dulce de leche is ready, but not yet at the candy stage. Don't worry about the appearance, it'll smooth out when we whisk it. If you're going to use it as a sauce, whisk until smooth and stop here - you're done. Continuing to cook the mixture will result in an even more curdled appearance. When you whisk it, the dulce de leche will pull away from the bowl as you stir it. Whisk until smooth - it'll stick together and be difficult to remove from the whisk. While hot, it will still flow, so it's possible to knock most of it out of the whisk into the bowl. Using a spoon, you can pick up a piece of the sticky candy. The bit that comes up with the spoon should standing up (or down depending on how you orient your spoon) and cool quickly. As it cools, you can touch it and it should be tacky but not sticky or cling to your skin (be careful since it can be quite hot). Once it cools a bit, it's probably easier to simply pull the dulce de leche of the whisk than to try to knock it off. (Remember, be careful. It can be very hot. )That's it! Dulce de leche with only about fifteen minutes of total prep time. This candy will store in an airtight container in the refrigerator for over a month. For something as simple as this, the tabular recipe notation doesn't really make sense, but here it is anyway.", "role": "user" }, { "content": "<table><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><td>pour into large microwavable bowl</td><td>heat on medium for 2 min.</td><td>whisk</td><td>repeat until appears curdled</td><td>whisk</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": "Perhaps there's no comfort food as comforting as a nice hot chicken pot pie. It's also a breeze to make. Chicken Pot Pie is composed of three recipes: the topping or crust (Pie Crust orBiscuits), Creamed Chicken, and additional vegetables. Since the topping can be anything fluffy or flaky (I like abasic rolled biscuittop), I won't cover this recipe here. Let start with the creamed chicken. We'll need two cups chicken broth, 4 tablespoons of butter, 1/2 cup all purpose flour, 1-1/2 cup whole milk, 2 tablespoons sherry, 1/2 teaspoon nutmeg, lemon juice and white pepper. Cube (or shred) previously cooked chicken (1-1/2 whole chicken breasts [3 breast halves] work well) into bite size pieces and place on side. Melt butter in sauce pan or saucier over low heat. Pour flour in, whisk for one minute, and remove from heat. Don't worry if it looks lumpy. Add 2 cups chicken broth and whisk until smooth. Add milk and whisk over medium heat until simmering. Remove from heat and scrape the sides of the saucepan with a heat-proof spatula. Whisk vigorously to break and chunks and return to medium heat for one more minute. Turn off heat and mix in chicken & sherry until evenly distributed. Add lemon juice, nutmeg, salt and white pepper to taste. Now that we have creamed chicken, prepare the ingredients for chicken pot pie: 2 tablespoons butter, 1 chopped medium onion, 1-1/2 cup chopped carrots, 1/4 cup chopped celery, 3/4 cup peas, 3 Tbs. minced fresh parsley. Peas and carrots can be be the frozen kind. Thaw in water and drain. Melt butter in nonstick skillet over medium heat. When butter is foaming, add onions, celery, and carrots and cook until tender, about five minutes. Stir vegetables (including parley and peas) into creamed chicken and pour mixture into a 9x13-in. baking pan. Now top with either pie crust or biscuit dough. I usually use biscuit dough because I like the fluffy texture. After making biscuit dough, cut and layout all the biscuit pieces to cover the pot pie. Using a pastry brush, brush beaten egg over the surface of the pot pie crust to give it a brown color after baking. After baking for 25 to 35 minutes at 400°F, the crust should be golden brown and the chicken mixture should be bubbling. Your pot pie is now complete and ready to serve.", "role": "user" }, { "content": "<table><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>melt</td><td rowspan=\"2\">combine over low heat</td><td class=\"vertical\" rowspan=\"4\">combine</td><td class=\"vertical\" rowspan=\"4\">bring to simmer</td><td class=\"vertical\" rowspan=\"4\">Scrape sides</td><td class=\"vertical\" rowspan=\"4\">cook one minute</td><td class=\"vertical\" rowspan=\"7\">mix in</td><td class=\"vertical\" rowspan=\"10\">season to taste</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 cup</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\">2 cups</span> <span itemprop=\"name\">chicken broth</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\">1-1/2 cups</span> <span itemprop=\"name\">whole milk</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 chicken</span> <span itemprop=\"name\">breast halves, cooked</span></span></td><td>cube</td><td class=\"righthide\" colspan=\"5\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">sherry</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\">1/2 tsp.</span> <span itemprop=\"name\">nutmeg</span></span></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=\"7\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">white</span> <span itemprop=\"name\">pepper</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"name\">salt</span></span></td></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</span></span></td><td>melt</td><td class=\"vertical\" rowspan=\"4\">saute</td><td class=\"vertical\" rowspan=\"7\">mix</td><td class=\"vertical\" rowspan=\"7\">pour into 9x13 pan</td><td class=\"vertical\" rowspan=\"8\">lay on top</td><td class=\"vertical\" rowspan=\"8\">bake at 400°F for 25 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 medium</span> <span itemprop=\"name\">onion, chopped</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\">1-1/2 cup</span> <span itemprop=\"name\">carrots, chopped</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/4 cup</span> <span itemprop=\"name\">celery</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup</span> <span itemprop=\"name\">peas</span></span></td><td class=\"righthide\" colspan=\"2\" rowspan=\"3\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 Tbs.</span> <span itemprop=\"name\">parsley, minced</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2-1/2 quarts</span> <span itemprop=\"name\">creamed chicken</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 cups</span> <span itemprop=\"name\">crust dough</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": "Beef Stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce served over rice or noodles. Although several magazines and cookbooks claim this dish has been served for centuries in Russia, the current accepted history of this dish dates back to the 1890's when a chef working for Count Pavel Alexandrovich Stroganov (the famous Russian general) invented the recipe for a cooking competition in St. Petersburg. After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U. S. servicemen stationed in pre-communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950's. I like to prepare beef stroganoff with Dijon mustard, cognac, and dill weed to add some extra depth to this flavorful dish. Begin by assembling the ingredients: 1-1/2 lb. beef tenderloin (if using another cut, select a lean cut and remove any excess fat, gristle, or membranes), 1/2 medium onion, 1/2 lb. button mushrooms, 3/4 cup to 1 cup beef broth (preferably low sodium - salt can always be added but is difficult to take out), 2 tablespoons of cognac, 1 cup sour cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried dill weed. Thickly slice the mushrooms and finely dice the onions. Cut the beef into thinly against the grain, and then slice into 1 inch (2. 5 cm) by 2 inch (5. 1 cm) rectangles. (Freezing the beef for about an hour and using a sharp knife will make the slicing easier. )Place a large pot filled with 4 quarts of water over high heat (for the egg noodles). While the water is coming to a boil, place two tablespoons of butter in a large saute pan or skillet (preferably a traditional pan or cast iron, not non-stick) over medium heat. Once the butter stops foaming, place the strips of beef onto the hot pan. Try not crowd the pan - most likely you'll need to brown the beef in at least two batches. Once the beef has been laid down on the pan, allow it to brown, about one minute. Once the beef has browned, flip the pieces over and let the other side brown. Remove the beef and repeat as needed to brown all the beef. (It is okay to add a bit of vegetable oil if the pan starts to dry up. ) If done properly, the beef should still have a medium rare interior after this browning process. By browning the meat first, we give the beef tenderloin a stronger flavor and also leave some flavorful, browned, caramelized bits (fond) in the pan for making the sauce. Once all the beef have been browned, place the diced onions in the pan over low heat. Move the onions around a bit to coat evenly in the remaining fat in the pan, then spread out the onions and allow them to cook. The onions will release liquid as they cook down, about four minutes. While the onions are cooking, use a wooden spoon or spatula to scrape the fond off the bottom of the pan and mix into the onions. Add the thickly sliced mushrooms to the onions and stir to evenly coat with fat. Add a pinch os salt to the mushrooms. Seasoning with salt at this stage will help the mushrooms release their water faster. Allow the mushrooms to cook, tossing occassionally, until all the liquid evaporates, about 10 minutes. Add the beef broth and cognac to the pan and turn up the heat to medium or medium-high and allow it to reduce. When reduced, the liquid should coat the back of a spoon (or your mushrooms). This will take about 15 minutes. While waiting for the mushrooms to cook, cook the egg noodles (a 12 ounce bag is a good amount). Hopefully, the water should be boiling at this point. Add the egg noodles and cook to the desired texture. Remove the noodles from the pot and toss with 2 tablespoons butter to keep them from sticking and to add some flavor. Rinsing the noodles will make it more difficult for sauces to cling to the noodles. Back to the stroganoff: Lower the heat and add the sour cream and Dijon mustard. Stir the mixture together and bring to a light simmer. Add the beef (and any juices that have collected in the plate) to the mixture and stir in. Allow the sauce to simmer, reheating the beef. Do not heat the beef too long, or you could overcook it - about two minutes should do it. Stir in some dill and season with salt and black pepper to taste. Serve immediately over the egg noodles. The sauce is thick, rich, and flavorful, so there's no reason to drench the noodles with the sauce. Simply place a pile of egg noddles on a plate and scoop some beef stroganoff over it.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1-1/2 lb. (700 g)</span> <span itemprop=\"name\">beef tenderloin</span></span></td><td>cut into thin 1 x 2-in. (2.5 x 5.1-cm) strips</td><td class=\"vertical\" rowspan=\"2\">brown</td><td class=\"righthide\" colspan=\"4\"></td><td class=\"vertical\" rowspan=\"8\">simmer until beef is reheated</td><td class=\"vertical\" rowspan=\"10\">add dill and season to taste</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">2 Tbs.</span> <span itemprop=\"name\">butter</span></span></td><td class=\"righthide\"></td><td class=\"vertical\" rowspan=\"2\">cook until translucent; deglaze pan</td><td class=\"vertical\" rowspan=\"3\">cook until liquid evaporates, 15 min.</td><td class=\"vertical\" rowspan=\"5\">reduce until sauce coats mushrooms</td><td class=\"vertical\" rowspan=\"7\">stir in</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1/2 medium (60 g)</span> <span itemprop=\"name\">onion</span></span></td><td>fine dice</td><td class=\"righthide\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">8 oz. (225 g)</span> <span itemprop=\"name\">button mushrooms</span></span></td><td>slice thickly</td><td class=\"righthide\" colspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3/4 cup (180 mL)</span> <span itemprop=\"name\">beef broth</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. (30 mL)</span> <span itemprop=\"name\">cognac</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup (230 g)</span> <span itemprop=\"name\">sour cream</span></span></td><td class=\"righthide\" colspan=\"5\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs. (15 g)</span> <span itemprop=\"name\">Dijon mustard</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 dill weed</span></span></td><td class=\"righthide\" colspan=\"6\" rowspan=\"2\"></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">salt</span> <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": "Granita is an easy and tasty treat for the summertime that doesn't require any special equipment. It can be made with virtually any sweet liquid - juice, diluted italian soda syrup, soft drinks, etc. In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool. Stir in the fruit juice and lemon juice and pour into a chilled 13- by 9-inch metal baking dish. Place in the freezer and freeze, stirring every 30 minutes until the mixture is firm. Bring 1 cup water with 1/2 cup granulated sugar to a boil. Allow sugar and water to cool to room temperature. Pour three cups of orange juice or other fruit juice into the cooled syrup. Pour mixture into 13 x 9 in. baking pan and place in freezer. I had to use an 8 x8 in. pan because all my 13 x 9 in. pans were in use. It takes about twice as long to freeze in an 8 x 8 in. pan. Every twenty minutes (forty if using an 8 x 8 in. pan), take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid. Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita. I like to serve the granita in a wine glass with some lemon zest and a sprig of mint on top.", "role": "user" }, { "content": "<table><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 cup</span> <span itemprop=\"name\">water</span></span></td><td class=\"vertical\" rowspan=\"2\">mix</td><td class=\"vertical\" rowspan=\"2\">boil</td><td class=\"vertical\" rowspan=\"2\">cool</td><td class=\"vertical\" rowspan=\"4\">mix</td><td class=\"vertical\" rowspan=\"4\">freeze scraping every 20 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\">sugar</span></span></td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">3 cups</span> <span itemprop=\"name\">fruit juice</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 tsp.</span> <span itemprop=\"name\">lemon juice</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": "Having left over cranberry sauce from this year's Thanksgiving, I wondered how I could make use of it. Tina suggested that I make a pie, so I came up with a simple and easy way to make leftover cranberry sauce into a treat. In this article, I not only test my new recipe, but also test the newTrader Joe'sPie Crust. Fresh cranberry sauceis best used within seven days of preparation, but can be frozen for longer periods of time. If you're not making this recipe from leftovers, just prepareCranberry Sauceafter lining the pie pan with pie dough. Since I was preparing this pie on a weeknight, I decided to try a new pie dough product fromTrader Joe's. The pie crust costs $3. 50 and is a butter only crust (no vegetable shortening) which means it is free of trans fats. A definite bonus in my book. The box contains two pie crusts, each a bit larger than 9 in. (23 cm). I brought them out of the refrigerator to bring them up to room temperature for each molding. Once the crusts softened up a little, I unfolded them and fixed any holes that formed due to cracking at the folds. I then draped the crust over my9 in. Pyrex pie plate. When making pie doughs, usually you roll the dough onto a large rolling pin to transfer to a pie plate. The crust is then rolled off the pin onto the plate. Because the Trader Joe's dough was packaged in paper, I was able to simply take the paper with the dough and flip it onto the plate. Simple. I gently pressed the dough down into the pie plate until it fit snuggly. I then slipped it into the refrigerator as I preheated my oven to 450°F, unfolded the other piece of dough, and healed the cracks. I took the leftover cranberry sauce and other pie dough pieceI took the leftover cranberry sauce and mixed in one tablespoon all-purpose flour. This will provide enough thickening agent into the sauce to let it set as a filling. In my case, I had only about two cups of sauce left, but more or less sauce will also work. You want to adjust the flour content accordingly to ensure the filling will set up. I then retrieved the pie plate from the fridge and poured the sauce in, using a spoon to smooth it out. I then laid the other pie crust on top to form a double crust pie. I then trimmed off the excess dough around the pie plate. Leave about 1/2 in. (1. 3 cm) of dough around the plate. If your plate has a lip, then you can just trim to the edge of the lip. In my case, I wasn't paying attention and did not trim off enough, resulting in a less than perfect looking pie crust. Starting at a random point, I fold the top dough edge over the bottom and crimped. I continued to crimp all the way around the edge to seal the crusts together. Then I fluted the edge but pressing the dough between the side of the index finger (pointing finger) of one hand and the thumb and index finger of the other hand. The lone index finger should be on the inside edge, while the other hand presses from the outside edge. Once the edge was fluted, I used a sharp knife to cut a few slits into the top crust to allow steam to vent from the pie as it bakes. The pie plate was then placed on a sheet pan (to contain any spills or bubble overs) and placed on a center rack. I baked for 10 min. at 450°F and then reduced the temperature to 350°F. After 30 minutes, the pie was done. As you can see, if you have excess pie crust (not enough is trimmed off), then the fluted edge is unable to sustain its weight as it bakes and droops down. Other than it's flawed look, this pie turned out to be quite delicious. In fact, so good that Tina reserved several pieces before letting me take it to work. (Usually, she only has one slice. ) My coworkers were quite happy with the result as well. In general I felt that the pie crust was not one of the best that I've tasted. It was definitely flavorful (because of the butter content), but not flaky. As one taster mentioned, it had a \"cookie or cracker consistency\". Is the crust worth $3. 50? I'm not so sure. It's convenient and probably one of the better grocery store crusts you can buy, but a homemade crust is definitely worth the extra effort. Oh, since this article is all about consuming leftovers, what did I do with the trimmings from the pie dough? I cut them into finger sized strips and rolled them in granulated sugar and threw them in the oven (on a sheet pan) for 45 minutes to bake with residual heat after I took out the pie. (I keep a pizza stone in my oven, so the temperature stays up for quite a while. If you don't use a stone, just keep the oven on for an extra twenty minutes. ) The baked crust strips make nice \"sugar\" cookies.", "role": "user" }, { "content": "<table><tr><td align=\"center\" colspan=\"7\">Preheat oven to 450°F (230°C)</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">Leftover</span> <span itemprop=\"name\">cranberry sauce</span></span></td><td class=\"vertical\" rowspan=\"2\">mix</td><td class=\"vertical\" rowspan=\"3\">pour</td><td class=\"vertical\" rowspan=\"4\">cover</td><td class=\"vertical\" rowspan=\"4\">crimp & flute</td><td class=\"vertical\" rowspan=\"4\">bake 450°F (230°C) 10 min.</td><td class=\"vertical\" rowspan=\"4\">bake 350°F (175°C) 30 min.</td></tr><tr><td><span itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http://data-vocabulary.org/RecipeIngredient\"><span itemprop=\"amount\">1 Tbs.</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 pie</span> <span itemprop=\"name\">crust</span></span></td><td>mold to pie plate</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=\"2\"></td></tr></table>", "role": "assistant" } ] }