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How do I cook One-pan Chicken Fajita Rice Bowl?
|
Here's a recipe for One-pan Chicken Fajita Rice Bowl:
Ingredients:
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 white onion, sliced
• 2 large, boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cups wild rice, cooked, to serve
• 1/2 avocado, sliced, optional
Fajita Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together the salt, pepper cumin, garlic powder, and paprika.
3. Add chicken, peppers, and onions to a baking tray and a pour of oil.
4. Sprinkle seasoning on chicken, bell peppers, and onions.
5. Bake for 20-22 minutes or until internal temperature reaches 165°F (75°C).
6. Serve with avocado slices (optional) and rice of choice now. Or refrigerate in airtight container up to 3-4 days.
Enjoy your One-pan Chicken Fajita Rice Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Honey Mustard Glazed Ham?
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Here's a recipe for Honey Mustard Glazed Ham:
Ingredients:
• onion, chopped
• 10 cloves garlic, peeled
• 1/4 cup apple cider vinegar
• 1/4 cup stone ground mustard
• 1 cup orange juice
• 10 whole cloves
• 10 lb picnic ham, cured
• 1/2 cup honey
• 1/2 cup dijon mustard
• 1 tablespoon worcestershire sauce
• 1 cup brown sugar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Add the chopped onion, garlic cloves, apple cider vinegar, mustard, orange juice, and cloves to a large roasting pan, stirring to combine.
3. Place the ham on the roasting rack over the liquid.
4. Trim off tough outer skin, then score the remaining fat in a crosshatch pattern. Cover the entire roasting rack with aluminum foil and bake for 1 hour.
5. Remove the ham from the oven, and remove the foil. Baste the ham with the liquid, then remove the rack from the roasting pan and set aside.
6. Remove all the whole cloves from the remaining liquid in the pan. Pour the remaining liquid into a pot, along with the honey, Dijon mustard, Worcestershire sauce, and brown sugar. Whisk to combine.
7. Bring the mixture to a boil over medium high heat, then simmer until thick and reduced, about 10 minutes.
8. Brush the glaze on to the ham then transfer back to the roasting rack.
9. Bake the ham for 30-45 minutes, or until the glaze is caramelized and the ham reaches 145°F (65°C).
10. Slice the ham, and serve.
Enjoy your Honey Mustard Glazed Ham!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Healthier Veggie Fried Rice?
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Here's a recipe for Healthier Veggie Fried Rice:
Ingredients:
• 2 cups brown rice
• 2 cups vegetable broth
• 2 carrots, diced
• 1 tablespoon oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• salt, to taste
• pepper, to taste
• 2 eggs, whisked
• scallion, sliced, for garnish
Instructions:
1. Add the brown rice, vegetable broth, and diced carrots to your Instant Pot. Stir until combined.
2. Close the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o’clock and turn right.
3. Turn pressure knob to “Sealing”. Select Manual and reduce the time to 24 minutes. It will say “On” in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
4. Once the time goes off, carefully turn the pressure knob to “Venting”. Let all of the stream release before opening the lid.
5. Stir the rice, then transfer from the pot into a medium sized bowl and set aside.
6. Select “Saute” on the Instant Pot. Once it says “Hot”, add the oil.
7. When the oil is shimmering, add the onion. Cook for around 1 minute until slightly opaque.
8. Add the minced garlic, frozen peas, salt, and pepper. Mix until incorporated.
9. Add rice mixture and stir until everything is combined.
10. Make a well in the middle of the rice for the eggs. Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
11. Mix everything together. Top with scallions.
Enjoy your Healthier Veggie Fried Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make One-pot Creamy Chicken Bacon Veggie Pasta?
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Here's a recipe for One-pot Creamy Chicken Bacon Veggie Pasta:
Ingredients:
• 5 strips thick cut bacon, sliced
• 1 lb chicken breast, cubed
• 1 teaspoon seasoned salt
• pepper, to taste
• 1 small onion, sliced
• 1/2 lb asparagus, cut into 1-inch or 2 1/2 cm long pieces
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1/3 cup sun-dried tomato, roughly chopped
• 6 cups milk
• 1 lb rotini pasta
• 1 1/4 cups shredded parmesan cheese
Instructions:
1. In a large pot, crisp the bacon on medium heat.
2. Drain excess grease so there’s about 3 tablespoons left in the pot.
3. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
4. Once the chicken is nicely browned, remove it from the pan but leave the bacon.
5. Add in the onion and asparagus. Stir until the onions begin to become translucent.
6. Add the garlic and spinach. Stir until spinach is wilted.
7. Add in the sun-dried tomatoes and season with remaining salt and pepper.
8. Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
9. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
10. Stir in chicken and parmesan cheese and mix until cheese is melted.
Enjoy your One-pot Creamy Chicken Bacon Veggie Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Lasagna Skillet Pasta?
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Here's a recipe for Lasagna Skillet Pasta:
Ingredients:
• 1 tablespoon extra virgin olive oil
• 1/2 yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 1 lb ground beef
• 2 teaspoons McCormick® dried oregano
• 2 teaspoons salt
• 1 teaspoon McCormick® black pepper
• 2 tablespoons tomato paste
• 28 oz crushed tomato, 1 can
• 2 cups chicken stock
• 3 cups campanelle noodles
• 8 oz shredded mozzarella cheese
• 1/2 cup whole milk ricotta cheese
• fresh basil leaf, for garnish
Instructions:
1. In a large skillet, heat olive oil over medium heat. Add onion and garlic to the pan, stirring often, until soft. Move the onions and garlic to the edges of the pan. Add ground beef, McCormick® Dried Oregano, salt, and pepper to the center of the pan, breaking up the meat into smaller pieces. Let the beef sit undisturbed for a moment so the beef browns slightly. Continue cooking, stirring occasionally, until almost no pink remains.
2. Add tomato paste to the pan and stir to combine. Add crushed tomatoes and chicken stock to skillet. Bring to a boil and add noodles to skillet, stirring so noodles are submerged. Lower heat to medium, cover with a lid, and cook for about 10 minutes, until noodles are al dente.
3. Remove from heat, then stir in shredded mozzarella. Spoon dollops of ricotta over the pasta, cover with lid, and let sit for a few minutes until ricotta melts slightly. Sprinkle fresh basil over pasta and serve.
Enjoy your Lasagna Skillet Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare One-Pan Salmon And Egg Bake?
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Here's a recipe for One-Pan Salmon And Egg Bake:
Ingredients:
• 6 oz salmon, 1 fillet
• 1 egg
• 1 tablespoon olive oil
• 3 cups spinach, roughly chopped
• 1 clove garlic, minced
• 1 lemon, cut into wedges
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 325°F (160°C).
2. Pour oil into a small, oven-safe skillet. Place the spinach and garlic in the skillet, season with a pinch of salt and pepper, and mix well so that everything is evenly coated.
3. Place the salmon on 1 side of the pan, then form a well on the other side and crack an egg, making sure it stays intact.
4. Season the tops of the salmon and the egg with another pinch of salt and pepper.
5. Bake for 20-25 minutes, until the salmon reaches an internal temperature of 140°F (60°C). (The temperature will continue to rise once it rests out of the oven.)
6. Squeeze a bit of fresh lemon juice over the salmon fillet for more flavor and let the salmon rest for 5 minutes before serving.
7. NOTE: If you want a runny egg yolk, follow steps 1-3, then place the skillet in the preheated oven. Halfway through the cooking process (about 10 minutes in), crack a cold egg into the well of the spinach and replace the skillet in the oven for another 10-15 minutes. The salmon will be cooked through, the egg white will show color, and the yolk will be gloriously runny.
Enjoy your One-Pan Salmon And Egg Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Sausage & Veggie Quiche?
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Here's a recipe for Sausage & Veggie Quiche:
Ingredients:
• 1/2 lb chicken sausage
• 1/2 cup onion, chopped
• 1/2 cup mushroom, chopped
• 4 oz fresh spinach, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 eggs
• 1 cup milk
• 1 premade pie crust, thawed
• parmesan cheese, grated
Instructions:
1. Cook sausage over medium-high until lightly browned, about 5-7 minutes, being sure to break up the meat into a fine mince.
2. Remove cooked sausage from pan and wipe away excess fat with a paper towel.
3. Add onion and sauté until softened and translucent, about 2 to 3 minutes. Add mushrooms, salt, and pepper and continue to cook for an additional 2-3 minutes.
4. Add chopped spinach and cook until wilted and no extra liquid has accumulated in the bottom of the pan.
5. NOTE: Do your best to use the excessive moisture of the spinach and mushrooms to deglaze the bottom of the pan, scraping away any browned bits from cooking the sausage earlier.
6. Preheat oven to 350˚F (180˚C).
7. Once cooked, remove the spinach and mushroom mixture from the pan and combine it with the reserved cooked sausage. Stir to mix evenly.
8. Combine eggs and milk. Lightly whisk until just combined.
9. Add sausage and spinach mixture to the bottom of a prepared 9-inch (23cm) pie crust, making sure to spread it evenly.
10. Pour in beaten eggs to fill the rest of the pie crust and top with a generous sprinkle of parmesan cheese.
11. Bake at 350˚F (180˚C) for 25 minutes or until the eggs are set and the top is lightly browned. Allow to cool for 10 minutes before slicing and serving.
Enjoy your Sausage & Veggie Quiche!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chicken Parmesan As Made By Chris Nasatrini?
|
Here's a recipe for Chicken Parmesan As Made By Chris Nasatrini:
Ingredients:
• 1 lb boneless, skinless chicken breast
• kosher salt, to taste
• black pepper, to taste
• 1 cup all-purpose flour, plus 2 tablespoons divided
• 3 large eggs
• 1 cup plain breadcrumbs
• 1 lemon, zest
• 1 cup white wine, plus 1 tablespoon, preferably Pinot Grigio, divided
• 1/2 cup panko bread crumbs
• 1/4 cup grated parmesan cheese, plus more for serving
• 3 tablespoons olive oil, plus more for frying
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 1/2 cup chicken stock
• 14 oz crushed tomato, 1 can, such as San Marzano
• 2 tablespoons tomato paste
• 2 tablespoons dried oregano, plus more to taste
• 1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish
• 1/4 cup fresh basil leaves, sliced
• 1/2 cup shredded mozzarella cheese
• spaghetti, cooked noodles, for serving
Instructions:
1. Using the bumpy side of a meat mallet, pound each chicken breast until 1/2-inch (1 1/4 cm) thick. Season with salt and black pepper to taste.
2. Add 1 cup (125 G) of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
3. Season flour with salt, pepper, and the lemon zest. Stir to combine.
4. Season the eggs with salt and pepper, and add 1 tablespoon of white wine. Stir to combine.
5. To the bread crumbs, add the panko, remaining 2 tablespoons flour, and Parmesan. Stir to combine.
6. Working 1 piece at a time, coat the chicken in the flour, shaking off any excess, then in the egg mixture, then in the bread crumbs. Transfer to a baking sheet lined with cling wrap and refrigerate for 10 minutes.
7. Heat a large cast-iron skillet over medium heat. Add enough olive oil to come 1/4 inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until lightly browned, 2-3 minutes per side. Drain on paper towels.
8. Preheat the oven to 350°F (180°C).
9. Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1-2 minutes.
10. Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
11. Stir in the crushed tomatoes and tomato paste. Season with pepper, then add the oregano, crushing between your hands to release more flavor. Simmer the sauce for 5 minutes, until thickened slightly. Add the parsley and basil and stir to incorporate.
12. Remove the bay leaves from the pan. Create a bit of space in the center, then return the chicken to the pan. Spoon the sauce over the chicken.
13. Sprinkle the mozzarella and more oregano over the chicken pieces.
14. Bake for 10-15 minutes, until the cheese is bubbly and melted and the chicken is cooked though. Set the broiler to high and broil for 1-2 minutes, until the cheese browns lightly.
15. Serve the chicken with spaghetti that's been tossed in the excess sauce. Garnish with parsley and Parmesan cheese.
Enjoy your Chicken Parmesan As Made By Chris Nasatrini!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Slow-roasted Honey Glazed Pork?
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Here's a recipe for Slow-roasted Honey Glazed Pork:
Ingredients:
• 1 cup soy sauce, plus 2 tbsp, divided
• 1/4 cup granulated sugar
• 3 tablespoons garlic, chopped
• 1/4 cup scallions, chopped
• 2 lb boneless, skin-on pork shoulder
• 1 bunch asparagus, halved
• 6 yukon potatoes, diced
• 2 tablespoons olive oil
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 cup dark brown sugar
• 1/2 cup honey
Instructions:
1. In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
2. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
3. Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
4. Preheat the oven to 275ºF (140°C).
5. On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
6. Bake 1 to 1 1/2 hours, depending on the weight of the pork.
7. Raise the heat of the oven to 500ºF (260ºC).
8. In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
9. Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
10. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
11. Remove the vegetables and pork from the tray, making sure to save all the juices.
12. Slice the pork into 1/2-inch (2 1/2 cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
Enjoy your Slow-roasted Honey Glazed Pork!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for 30 Minute Tomato Sauce?
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Here's a recipe for 30 Minute Tomato Sauce:
Ingredients:
• 3 tablespoons olive oil
• 1/3 cup onion, diced
• 2 cloves garlic, minced
• 5 tablespoons tomato paste
• 28 oz crushed tomato
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt, to taste
• pepper, to taste
Instructions:
1. In a pot over medium heat, add the olive oil, onion, garlic, and tomato paste. Cook for 5-7 minutes or until the tomato paste has caramelized.
2. Add the canned tomatoes, dried oregano, and dried basil. Reduce heat to a simmer and cook for 15-20 minutes or until the desired thickness.
3. Add salt and pepper to taste.
Enjoy your 30 Minute Tomato Sauce!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Easy Chicken Fajita Rice And Veggie Bake?
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Here's a recipe for Easy Chicken Fajita Rice And Veggie Bake:
Ingredients:
Fajita Seasoning
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons olive oil
• 1 cup long grain rice
• 2 cups chicken broth
• 1 1/2 lb chicken tender
Garnish
• tomato
• cilantro
• cheese
• lime wedge
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
3. In a large bowl, combine, onion, peppers, and chicken.
4. Add oil and seasoning, and mix until seasoning is fully incorporated.
5. In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
6. Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
7. Serve with tomatoes, cilantro, and cheese, if desired.
Enjoy your Easy Chicken Fajita Rice And Veggie Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Chicken Parm Strips?
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Here's a recipe for Chicken Parm Strips:
Ingredients:
• 2 boneless, skinless chicken breasts
• 1/2 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs
• 1/2 cup mozzarella, shredded
• marinara sauce, for dipping
Instructions:
1. Preheat oven to 325°F (190°C).
2. Cut the chicken into strips.
3. In one medium-sized bowl, mix the bread crumbs, parmesan, salt, and pepper.
4. In another bowl, crack the eggs and whisk until scrambled.
5. Coat the chicken in the egg, then in the bread crumbs, then repeat.
6. Place the chicken tenders on a baking tray and bake for 20 minutes, flipping halfway through.
7. Sprinkle each tender with mozzarella and bake again for 5 more minutes, or until cheese is melted.
8. Serve with marinara.
Enjoy your Chicken Parm Strips!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Meatball Stuffed Shell Pasta?
|
Here's a recipe for Meatball Stuffed Shell Pasta:
Ingredients:
Meatballs
• 1 lb ground beef
• 1 lb ground pork
• 1 cup panko breadcrumbs
• 1/2 cup dried minced onion, fine
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 large eggs
• 1 teaspoon kosher salt
• pepper, to taste
Ricotta-Herb Mixture
• 15 oz ricotta cheese
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh parsley, chopped
• 1 cup grated parmesan cheese
• 1 pinch salt
• 12 oz jumbo pasta shell, cooked according to package instructions
• 32 oz marinara sauce
• parmesan cheese, for sprinkling
• fresh basil, chopped, for garnish
Instructions:
1. In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
2. Preheat the oven to 425°F (220°C).
3. Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
4. Bake the meatballs for 10 minutes, until golden brown.
5. Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
6. Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
7. Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
8. Bake for 10 minutes, until the marinara sauce is warm.
9. Top with chopped basil.
Enjoy your Meatball Stuffed Shell Pasta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Stuffed Cabbage Rolls?
|
Here's a recipe for Stuffed Cabbage Rolls:
Ingredients:
Sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 28 oz crushed tomato, 1 can
• 1 tablespoon paprika
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• salt, to taste
• black pepper, to taste
Cabbage Rolls
• 1 lb ground beef
• salt, to taste
• black pepper, to taste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1/2 cup white rice, uncooked medium grain
• 1 green cabbage, core removed
• sour cream, for serving
• fresh cilantro, for garnish
Instructions:
1. In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
2. Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
3. In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
4. Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
5. Preheat the oven to 350°F (180°C) for 45 minutes.
6. Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
7. Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
8. Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
9. Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
10. Spoon the remaining tomato sauce over the cabbage rolls.
11. Cover the dish tightly with foil and bake for 45 minutes.
Enjoy your Stuffed Cabbage Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Slow Cooker Chicken Teriyaki?
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Here's a recipe for Slow Cooker Chicken Teriyaki:
Ingredients:
• 1/2 cup soy sauce
• 1/2 cup honey
• 1 cup onion, chopped
• 1/4 cup rice vinegar
• 1 tablespoon ginger, grated
• 2 garlic cloves, grated
• 1/4 teaspoon black pepper
• 2 lb chicken thighs
• 1 broccoli head
• 1 carrot
• 1 zucchini
• 1/4 cup water
• 3 tablespoons cornstarch
Instructions:
1. Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
2. In the slow cooker, add chicken and teriyaki marinade.
3. Cook on high for 4 hours, or cook on low for 8 hours.
4. Cut vegetables into bite-size pieces.
5. Mix water into cornstarch and mix until cornstarch is melted.
6. Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
7. Serve by itself or in a bowl of brown rice.
Enjoy your Slow Cooker Chicken Teriyaki!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-Pan Maple Rosemary Chicken?
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Here's a recipe for One-Pan Maple Rosemary Chicken:
Ingredients:
• 2 cups purple potato, halved
• 1 1/2 cups brussels sprouts, halved
• 1 1/2 cups baby carrots
• 1 1/2 cups butternut squash, diced
• 1 red apple, sliced
• 1/2 large red onion, diced
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1 teaspoon dried sage, to taste
• 1/4 cup dijon mustard
• 1/4 cup maple syrup
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary
• 1 tablespoon lemon juice
• 4 chicken thighs
Instructions:
1. Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
2. To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
3. In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
4. Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about 1/3 of Dijon-maple mixture.
5. Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
6. Serve the chicken with the vegetables.
Enjoy your One-Pan Maple Rosemary Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Vietnamese Shaking Beef?
|
Here's a recipe for Vietnamese Shaking Beef:
Ingredients:
• 2 lb thick rib eye steak, boneless, cut into 1-inch (2 1/2 cm) cubes
• 10 cloves garlic, minced
• 3 tablespoons brown sugar
• 5 tablespoons soy sauce, divided
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• freshly ground black pepper, to taste
• 1 tablespoon granulated sugar
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1 red onion, sliced into rings
• 2 bunches watercress
• 3 roma tomatoes, sliced
• 2 tablespoons vegetable oil
• fresh cilantro, for garnish
• white rice, cooked, for serving
Instructions:
1. In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.
2. In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.
3. On a platter, arrange the watercress and tomato slices.
4. Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.
5. Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.
6. Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.
Enjoy your Vietnamese Shaking Beef!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Ginger Mushroom Shrimp Stir-fry.
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Here's a recipe for Ginger Mushroom Shrimp Stir-fry:
Ingredients:
• 2 tablespoons sesame oil
• 1 lb large shrimp, peeled and deveined
• 1/2 teaspoon salt, divided
• 2 cups mushroom, sliced
• 1 cup asparagus, sliced
• 1 tablespoon ginger, minced
• 1 tablespoon low sodium soy sauce
Instructions:
1. Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with 1/4 teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
2. Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining 1/4 teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
3. Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
4. Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
5. Divide the mixture evenly between 4 bowls.
Enjoy your Ginger Mushroom Shrimp Stir-fry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Cauliflower Gnocchi.
|
Here's a recipe for Cauliflower Gnocchi:
Ingredients:
• 5 cups cauliflower, roughly chopped
• 1 3/4 cups all-purpose flour, or gluten-free flour
• 3/4 teaspoon salt
• 1 tablespoon olive oil
• pesto sauce, for serving
Instructions:
1. Add the cauliflower to a steamer basket set over a medium pot of boiling water. Cover and steam for 10 minutes, or until fork-tender.
2. Transfer the cauliflower to a clean dish towel and squeeze the excess water into a bowl.
3. Transfer the squeezed cauliflower to a food processor. Add the flour, salt, and olive oil and pulse until the dough forms a ball.
4. Transfer the dough to a lightly floured surface and knead for 3-4 minutes, or until the dough bounces back when poked.
5. Shape the dough into a ball, then cut into 4 equal pieces.
6. Working 1 piece at a time, cut in half again, then roll out a rope about 6 inches (3-cm) long and 1 inch (2-cm) wide. Slice each rope into 1/2-inch (1-cm) pieces.
7. Roll each piece along the back of a fork to create a line pattern.
8. Transfer the gnocchi to a large pot of salted boiling water. Boil until the gnocchi float to the surface, 3-5 minutes, then remove with a slotted spoon.
9. Toss the gnocchi with pesto sauce and serve immediately.
Enjoy your Cauliflower Gnocchi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Veggie-Packed Chicken Enchiladas?
|
Here's a recipe for Veggie-Packed Chicken Enchiladas:
Ingredients:
• 2 cups tomato sauce
• 1 cup vegetable broth
• salt, to taste
• pepper, to taste
• 1/4 teaspoon chile powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 2 medium zucchinis
• 1/2 red onion, diced
• 2 boneless, skinless chicken breasts, cooked and shredded
• 6 medium whole wheat tortillas
• 2 cups shredded cheese
• fresh cilantro, to serve, optional
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan over medium heat, add the tomato sauce, vegetable broth, salt, pepper, chile powder, cumin and garlic powder.
3. Stir occasionally, until the sauce begins to boil. Remove from the heat.
4. Using a box grater, grate the zucchini.
5. In a large skillet over medium heat, add grated zucchini, red onion, salt and pepper. Cook until onions are translucent.
6. Add chicken and 1/4 of the tomato sauce mixture. Combine well and remove from heat.
7. Fill the tortillas with the zucchini mixture and add cheese. Fold the tortillas over and place seam-side down into a greased baking dish. Repeat with remaining tortillas.
8. Pour the remaining tomato sauce over the tortillas and sprinkle with cheese.
9. Bake for 20 minutes, or until heated through and cheese is melted.
10. Top with cilantro (optional).
Enjoy your Veggie-Packed Chicken Enchiladas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Ghanaian Jollof Rice By Tei Hammond?
|
Here's a recipe for Ghanaian Jollof Rice By Tei Hammond:
Ingredients:
• 2 large yellow onions, roughly chopped
• 1/3 cup vegetable oil, plus 2 tablespoons, divided
• 14 oz diced tomato, 2 cans
• 6 oz tomato paste, 1 can
• 1 habanero pepper
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon mixed dried herbs
• 3 chicken bouillon cubes, crushed
• 2 1/2 cups long grain rice, rinsed
• 1 cup frozen mixed vegetable
• 1 1/2 cups water
Instructions:
1. Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
2. Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
3. Heat the remaining 1/3 cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
4. Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
5. Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
6. Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
Enjoy your Ghanaian Jollof Rice By Tei Hammond!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Pad Thai Spaghetti Squash.
|
Here's a recipe for Pad Thai Spaghetti Squash:
Ingredients:
Squash
• 1 spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
Filling
• 1 cup diced cucumbers
• 1 cup sliced carrot
• 1 cup diced bell pepper
• 1/2 cup chopped green onions
• 1/2 cup diced onion
• 1/2 cup roasted peanut
• 1/4 cup fresh cilantro, chopped
Peanut Sauce
• 1/4 cup warm water
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons honey, or agave
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha
• 1/2 cup creamy peanut butter
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon garlic, minced
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
3. Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
4. Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
5. Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy “spaghetti” quality.
6. In a large bowl combine the “spaghetti” with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
Enjoy your Pad Thai Spaghetti Squash!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for One-pan Fall Chicken Dinner?
|
Here's a recipe for One-pan Fall Chicken Dinner:
Ingredients:
• 4 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 4 boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 sweet potato, cubed
• 1 lb brussels sprouts, trimmed and halved
• 1/2 red onion, chopped
• 4 slices bacon, chopped
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
3. Place the chicken thighs on top and season with salt and pepper.
4. Close the bag and massage to coat the chicken evenly. Refrigerate.
5. On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
6. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
7. Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
8. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Enjoy your One-pan Fall Chicken Dinner!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Honey Soy Salmon?
|
Here's a recipe for Honey Soy Salmon:
Ingredients:
• 6 oz skinless salmon
• 2 cups broccoli floret
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 1 tablespoon green onion, sliced
Honey Soy Marinade
• 1 teaspoon garlic
• 1 teaspoon ginger
• 1/4 teaspoon pepper
• 1 tablespoon soy sauce
• 1 tablespoon honey
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. In a small bowl, mix honey soy marinade ingredients.
3. Lay the salmon on a baking sheet. Pour the marinade over the salmon.
4. Lay the broccoli beside the salmon, but not touching. Drizzle olive oil over the broccoli, then season with salt and pepper.
5. Bake for 10-12 minutes.
6. Top with sliced green onions.
Enjoy your Honey Soy Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Lasagna-Stuffed Peppers?
|
Here's a recipe for Lasagna-Stuffed Peppers:
Ingredients:
• 4 bell peppers, various colors
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 lb ground beef
• 1/2 lb sweet italian sausage
• 1 teaspoon salt
• 1 teaspoon pepper
• 28 oz diced tomato, 1 can
• 28 oz tomato sauce, 1 can
• 15 oz whole milk ricotta cheese
• 1 cup grated parmesan cheese
• 1/2 cup fresh basil, chopped
• 1 egg
• 4 lasagna noodles, cooked and quartered
• 1 cup shredded mozzarella cheese
• 2 tablespoons oil
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
4. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
5. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
6. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
7. Remove the peppers from the oven, drain any excess water that accumulated inside.
8. Cut the lasagna noodles into quarters and set aside.
9. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
10. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
11. Rest for 10 minutes before serving.
Enjoy your Lasagna-Stuffed Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Easy Stout Beer Chili?
|
Here's a recipe for Easy Stout Beer Chili:
Ingredients:
• olive oil, drizzle
• 1 lb ground beef
• 2 teaspoons pepper
• 2 teaspoons salt
• 1 large onion, chopped
• 30 oz kidney bean, 1 can
• 28 oz crushed tomato
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon red pepper flakes
• 8 tablespoons chili powder
• 1/4 cup water
• 14.9 fl oz stout beer
• shredded cheddar cheese
• sour cream
• fresh chive, chopped
Instructions:
1. In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
2. Once browned, remove the beef and set aside.
3. In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
4. Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
5. Serve with shredded cheddar, sour cream and chives.
6. Nutrition Calories: 4377 Fat: 226 grams Carbs: 306 grams Fiber: 79 grams Sugars: 55 grams Protein: 254 grams
Enjoy your Easy Stout Beer Chili!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for How To Cook Filet Mignon?
|
Here's a recipe for How To Cook Filet Mignon:
Ingredients:
• 6 oz filet mignon
• coarse salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
• 2 tablespoons unsalted butter
• 2 sprigs fresh rosemary
• 1 clove garlic
Instructions:
1. On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
2. Preheat the oven to 450˚F (230˚C).
3. Generously season all sides of the filet mignon with salt and pepper.
4. Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
5. Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
6. Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
7. Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
8. Transfer the pan to the oven for 7 minutes for a medium rare steak.
9. Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
Enjoy your How To Cook Filet Mignon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Beef Stroganoff?
|
Here's a recipe for Beef Stroganoff:
Ingredients:
• 2 lb beef sirloin, cut into 2 in cubes
• salt, to taste
• freshly ground black pepper, to taste
• 1/2 cup flour, divided
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 1 lb cremini mushroom, sliced
• 2 tablespoons cognac
• 2 cups beef broth
• 1/2 cup sour cream
• 1/2 cup fresh parsley, chopped
• 4 cups egg noodle, buttered, rice or potatoes, for serving
Instructions:
1. In a medium bowl, season the beef with salt and pepper and toss to coat.
2. Add 1/4 cup (30 g) of flour, and toss the beef cubes until they are fully coated.
3. In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
4. Melt the butter in the leftover meat drippings.
5. Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
6. Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
7. Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
8. Sprinkle the remaining 1/4 cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
9. Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
10. Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
11. Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
Enjoy your Beef Stroganoff!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Cheesy Eggplant Roll-Ups?
|
Here's a recipe for Cheesy Eggplant Roll-Ups:
Ingredients:
• 2 eggplants
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 egg
• salt
• pepper
• 1 cup marinara sauce
Instructions:
1. Preheat oven to 350ºF (175ºC).
2. Slice the ends the eggplants and slice them into 1/4 -inch (1/2 cm) slices and lay them out on a baking sheet covered in parchment paper.
3. Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
4. Bake for 20 minutes, or until soft.
5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
6. Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
8. In a 11x17-inch (28 x 43cm) baking sheet, pour 1/2 of the marinara sauce, then add all the roll-ups seam down. Pour remaining 1/2 of marinara sauce, and top with basil and parmesan.
9. Bake for 25 minutes, or until cheese is melted and golden brown.
Enjoy your Cheesy Eggplant Roll-Ups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make One-Pan BBQ Baby Back Ribs?
|
Here's a recipe for One-Pan BBQ Baby Back Ribs:
Ingredients:
• 1 rack baby back ribs, halved
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons dried oregano
• 1/4 cup brown sugar
• 1 cup BBQ sauce
• 1 lb green beans
Instructions:
1. Preheat oven to 275˚F (140˚C).
2. Season the ribs with salt, black pepper, paprika, cayenne pepper, oregano, and brown sugar. Rub in the seasonings evenly on both sides.
3. Place the ribs on a baking sheet lined with foil. Cover the ribs with foil.
4. Bake for 2 hours.
5. Increase the oven temperature to 500˚F (260˚C).
6. Carefully uncover the ribs. Spread BBQ sauce evenly on top of the ribs.
7. Place green beans on the sides of the pan. Season the green beans with salt.
8. Bake for 10 minutes.
9. Transfer the ribs to a cutting board.
10. Cut between the bones to separate into individual ribs. Serve with green beans.
Enjoy your One-Pan BBQ Baby Back Ribs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making One-pan Chicken Parmesan and Veggie Skillet?
|
Here's a recipe for One-pan Chicken Parmesan and Veggie Skillet:
Ingredients:
• 2 tablespoons all-purpose flour
• 1 teaspoon salt, divided
• 3/4 teaspoon ground black pepper, divided
• 1 large egg
• 2 tablespoons plain breadcrumbs
• 2 teaspoons olive oil
• 1 boneless, skinless chicken breast
• 1/2 teaspoon minced garlic, about 1 small clove
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups eggplant, diced, (about half a small eggplant)
• 1 cup crushed tomato, with juice
• 1 slice fresh mozzarella cheese
• 1 tablespoon fresh basil, chopped
Instructions:
1. Preheat oven to 375°F (190˚C).
2. Combine flour with 1/2 teaspoon salt and 1/2 teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
3. Coat chicken in flour, then egg, then breadcrumbs.
4. Heat 11/2 teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
5. Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
6. Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
7. Bake until cheese is melted, about 12 minutes.
8. Garnish with chopped basil.
Enjoy your One-pan Chicken Parmesan and Veggie Skillet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Truffle Mac ‘n’ Cheese?
|
Here's a recipe for Truffle Mac ‘n’ Cheese:
Ingredients:
• 1 tablespoon butter, divided
• 1 cup mushroom, sliced
• 1 pinch salt
• 1 pinch pepper
• 2 tablespoons flour
• 1 cup milk
• 1 cup shredded parmesan cheese
• 1 cup shredded cheddar cheese
• 2 cups shell pasta, cooked
Topping
• truffle oil
• 1 tablespoon fresh chives, chopped
Instructions:
1. Melt 1 tablespoon of butter in a medium pot over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms are softened. Remove from the pot.
2. Add the remaining 2 tablespoons of butter and the flour to the pot. Whisk until the flour is toasted, approximately 2 minutes.
3. Add the milk while whisking continuously to avoid lumps. Cook until the sauce is thickened.
4. Whisk in the Parmesan and cheddar cheeses and season with salt and pepper.
5. Add the cooked pasta and mushrooms. Mix until the sauce coats the pasta well.
6. Top with truffle oil and chives.
Enjoy your Truffle Mac ‘n’ Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Sun-dried Tomato & Spinach–stuffed Chicken?
|
Here's a recipe for Sun-dried Tomato & Spinach–stuffed Chicken:
Ingredients:
• 4 cups whole wheat pasta, cooked
Stuffed Chicken
• 2 boneless, skinless chicken breasts
• 2 teaspoons olive oil
• pepper, to taste
• salt, to taste
• 2 cloves garlic, sliced
• 1/2 cup shredded mozzarella cheese
• 2 oz baby spinach
• 1/2 cup sundried tomato
Spinach marinara sauce
• 2 cups marinara sauce
• 4 oz baby spinach
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
3. Season the chicken breasts with olive oil, pepper, and salt.
4. Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
5. In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
6. Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
7. Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
8. Serve chicken on top of whole wheat pasta and spinach marinara sauce.
Enjoy your Sun-dried Tomato & Spinach–stuffed Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Zucchini Lasagna?
|
Here's a recipe for Zucchini Lasagna:
Ingredients:
• 2 zucchinis
• 1 cup grated parmesan cheese
Sauce
• 2 tablespoons olive oil
• 1/2 large white onion
• 2 cloves garlic
• 1 lb ground turkey
• 28 oz crushed tomato
• 2 teaspoons dried basil
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon tomato paste
• 1 bay leaf
Cheese Mixture
• 16 oz ricotta cheese
• 1 egg
• 1 tablespoon fresh parsley, minced
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
Instructions:
1. Cut the ends off of the zucchini, and cut in half, lengthwise.
2. Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels.
3. Dab zucchini strips with a paper towel to absorb the excess moisture.
4. In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
5. Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
6. Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
7. Preheat oven to 375˚F (190˚C).
8. In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
9. Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
10. Bake for 50 minutes (times and temperatures may vary depending on the oven).
11. Let rest for at least 20 minutes.
Enjoy your Zucchini Lasagna!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Easy Chicken Curry With Kanchan Koya?
|
Here's a recipe for Easy Chicken Curry With Kanchan Koya:
Ingredients:
Basmati Rice
• 1 tablespoon coconut oil
• 1 cinnamon stick, halved
• 6 cardamom pods
• 1 cup basmati rice, soaked for 10 minutes
• 2 cups water
• 1 pinch salt
Curry Chicken
• 1 teaspoon coconut oil
• 1 medium yellow onion, finely chopped
• 1 tablespoon fresh ginger, peeled and minced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 pinch cayenne, optional
• 1/2 cup plain full-fat greek yogurt
• 1 lb boneless, skinless chicken thighs
• salt, to taste
• pepper, to taste
• 1/4 cup water
For Serving
• lime wedge
• 1/4 cup fresh cilantro, chopped
Instructions:
1. Make the basmati rice: Melt the coconut oil in a small pot over medium heat. Add the cinnamon stick and cardamom pods and sauté for 2 minutes, until toasty and aromatic.
2. Add the soaked basmati rice, water, and salt. Cover and cook for 10 minutes, until the rice is fluffy. Remove from the heat, fluff the rice with a fork, and remove the cinnamon sticks and cardamom pods. Set aside.
3. In a large pan, melt the coconut oil over medium heat.
4. Add the onion and sauté, stirring occasionally for 10 minutes, until onion is light golden brown.
5. Add the ginger and garlic and sauté for 1 minute, until toasty and aromatic.
6. Add the tomato paste, turmeric, cumin, coriander, and cayenne and stir to combine.
7. Add the yogurt and chicken thighs and season with salt and pepper. Cook for 5 minutes, or until the chicken is no longer pink on the outside.
8. Add the water, cover, and cook for 10 minutes.
9. Remove the lid and continue to cook, tossing the chicken occasionally, for 5 minutes or until the curry sauce has thickened to your liking.
10. Serve the chicken and sauce over the rice with lime wedges and cilantro.
Enjoy your Easy Chicken Curry With Kanchan Koya!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Easy Chicken Miso Ramen?
|
Here's a recipe for Easy Chicken Miso Ramen:
Ingredients:
• 1 tablespoon butter
• 1 cup corn
• 2 eggs, soft-boiled
• 2 cups fresh spinach
• 4 cups chicken stock
• 2 cloves garlic, smashed
• thumb of ginger, 3 in (8 cm) piece, sliced
• 3 pieces scallions, chopped
• 2 chicken breasts, shredded
• 2 tablespoons miso paste
• 2 servings ramen noodle, cooked
• scallion, chopped for garnish
• nori, for garnish
Instructions:
1. Heat butter in a saucepan, fry corn until warm. Set aside.
2. Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
3. Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
4. Add the chicken, simmer for 20 minutes. Remove, and set aside.
5. Dissolve the miso paste in the chicken broth.
6. Shred the chicken.
7. Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
Enjoy your Easy Chicken Miso Ramen!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Gyoza Dumplings?
|
Here's a recipe for Gyoza Dumplings:
Ingredients:
Gyoza Dumplings
• 5.3 oz minced pork
• 1 teaspoon sake
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 clove garlic, grated
• 1 ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon potato starch
• 7 oz cabbage, minced
• 0.7 oz chinese chive, minced
• 30 sheets gyoza skin
Slurry
• 1/3 cup water
• 2 teaspoons potato starch
• sesame oil
• soy sauce
Dipping Sauce
• vinegar
• 1 cup chili oil
• gyoza sauce
Instructions:
1. Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
2. Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
3. Scoop a spoonful of filling onto the middle of the gyoza skin.
4. Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
5. Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
6. When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
7. Take off the lid, put more sesame oil and cook over low heat.
8. Cover a pan with a plate, turn over a pan.
Enjoy your Gyoza Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Vegan Shepherd's Pie?
|
Here's a recipe for Vegan Shepherd's Pie:
Ingredients:
• 4 russet potatoes
• 3 carrots
• 3 stalks celery
• 1/2 yellow onion
• 2 cups chopped mushrooms
• 1 tablespoon flour
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage
• 4 cloves garlic
• 2 cups vegetable broth
• 1/3 cup red wine
• salt, to taste
• pepper, to taste
• soy milk, or rice milk, as needed
• vegan butter, as needed
• 1 tablespoon tomato paste
Instructions:
1. Peel, chop, and boil the potatoes for 10-15 minutes until soft.
2. Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
3. Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
4. Add the tomato paste, flour, thyme, and sage.
5. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
6. Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
7. Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
8. Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
Enjoy your Vegan Shepherd's Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Sheet-Pan Crispy Chicken Strips And Veggies?
|
Here's a recipe for Sheet-Pan Crispy Chicken Strips And Veggies:
Ingredients:
Crispy Chicken Strips
• 4 boneless, skinless chicken breasts
• 2 large eggs
• 3 tablespoons extra virgin olive oil, divided
• 1 1/2 cups panko breadcrumbs
• 2 teaspoons paprika
• 1 1/2 teaspoons kosher salt, divided
• 1 cup all-purpose flour
• 2 cups broccoli floret
• 1/2 teaspoon ground black pepper, divided
• 2 cloves garlic, minced, divided
• 2 sweet potatoes, peeled
Dipping Sauce
• 1/2 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 teaspoons honey
• BBQ sauce, for serving, optional
• ketchup, for serving, optional
Instructions:
1. Slice the chicken breasts into strips.
2. In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
3. In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
4. Place the flour in another medium bowl.
5. Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
6. Cut the broccoli into florets.
7. Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
8. In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
9. Cut the sweet potatoes in half lengthwise, then slice into half-moons.
10. Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
11. Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
12. Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
13. Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
Enjoy your Sheet-Pan Crispy Chicken Strips And Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Salmon Poke Bowl?
|
Here's a recipe for Salmon Poke Bowl:
Ingredients:
• 1 cup sushi rice
• 1 cup water, plus more for rinsing
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 8 oz wild-caught, sushi-grade salmon fillet
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1/2 avocado, thinly sliced
• 1/2 cucumber, halved lengthwise and thinly sliced
• 2 tablespoons pickled ginger
• 1 green onion, thinly sliced
• 5 small sheets nori
• 1/4 teaspoon toasted sesame seeds
• 1/4 teaspoon black sesame seeds
Instructions:
1. Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
2. Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
3. Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
4. Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
5. Using a very sharp knife, gently slice the salmon fillet into 1/2-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
6. Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
7. To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
Enjoy your Salmon Poke Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Parchment Tomato Pesto Salmon?
|
Here's a recipe for Parchment Tomato Pesto Salmon:
Ingredients:
• 3 oz green beans
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 6 oz skinless salmon
• 2 tablespoons pesto
• 10 cherry tomatoes, halved
Special Equipment
• parchment paper, or aluminum foil, 12×18 inches (30x47cm)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
Enjoy your Parchment Tomato Pesto Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Deep Dish Pizza?
|
Here's a recipe for Deep Dish Pizza:
Ingredients:
• 1/2 lb italian sausage
• 10 slices mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
Dough
• 1 1/4 cups water, warm
• 2 1/4 teaspoons active dry yeast
• 2 teaspoons sugar
• 3 1/4 cups flour
• 3/4 cup cornmeal
• 2 teaspoons salt
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
Sauce
• 2 tablespoons butter
• 1 onion, diced
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1 teaspoon dried oregano
• 2 cloves garlic, chopped
• 1 teaspoon sugar
• 30 oz crushed tomato with basil, 1 can
Instructions:
1. For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
2. Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
3. For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
4. In a large mixing bowl, combine the flour, cornmeal, and salt.
5. Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
6. Bring dough to floured surface and knead until dough forms into a ball.
7. Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
8. Remove dough and bring onto floured surface.
9. Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
10. Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
11. Preheat your oven to 425°F (215°C).
12. Bring your dough into your oiled and floured deep dish pan.
13. Using your hands press dough into sides of your dish making it as even as possible.
14. Lay slices of mozzarella across the dough, covering the entire bottom.
15. Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
16. Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
17. Garnish with parmesan, cut and serve.
Enjoy your Deep Dish Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Roasted Red Pepper Vegan Mac 'N' Cheese?
|
Here's a recipe for Roasted Red Pepper Vegan Mac 'N' Cheese:
Ingredients:
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3/4 cup raw cashew, soaked in water for two hours
• 1 red pepper, roasted
• 2 tablespoons nutritional yeast
• 1 tablespoon tomato paste
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon turmeric
• 2 cups vegetable broth
• 8 oz dry pasta, cooked
• smoked paprika, to serve
Instructions:
1. In a medium-sized pot or dutch oven over medium heat, add the olive oil and onion and cook for 3-4 minutes, stirring occasionally, until semi translucent.
2. Add the garlic and cook for 2-3 minutes.
3. Transfer onion and garlic to blender. Add the soaked cashews, red pepper, nutritional yeast, tomato paste, cornstarch, salt, paprika, ground mustard, turmeric, and vegetable broth, and blend until smooth.
4. Transfer sauce back into pot and cook until thickened, about 5 minutes.
5. Add pasta to the pot and stir until sauce is evenly distributed.
6. Top with smoked paprika and serve immediately.
Enjoy your Roasted Red Pepper Vegan Mac 'N' Cheese!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Reverse-Sear Steak.
|
Here's a recipe for Reverse-Sear Steak:
Ingredients:
• 1 thick rib eye steak, 2 in (5 cm) preferably USDA prime
• 1 teaspoon salt, to taste
• 1 teaspoon pepper, to taste
• 3 tablespoons canola oil
• 2 tablespoons butter
• 2 cloves garlic, peeled and smashed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
Instructions:
1. Preheat oven to 200°F/95°C.
2. Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 1 minute on one side, then flip.
6. Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
7. Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
8. Turn the steak on its side and cook to render off any excess fat.
Enjoy your Reverse-Sear Steak!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Stuffed Steak Rolls?
|
Here's a recipe for Stuffed Steak Rolls:
Ingredients:
• 2 tablespoons canola oil, divided
• 3 tablespoons garlic, chopped
• 2 sweet onions, like Vidalia, chopped
• 2 cups mushrooms, thinly sliced
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 2 lb flank steak
• 4 oz fresh baby spinach, 1 package
• 9 slices provolone cheese
Instructions:
1. Preheat oven to 350°F (175°C).
2. Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
3. Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
4. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
5. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
6. Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
7. Remove the toothpicks, then serve!
Enjoy your Stuffed Steak Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Cheesy Hasselback Chicken.
|
Here's a recipe for Cheesy Hasselback Chicken:
Ingredients:
• 1 tablespoon oil
• 1 1/2 cups white mushroom
• salt, to taste
• black pepper, to taste
• 1 tablespoon fresh thyme leaf
• 4 cups baby spinach
• 2 boneless, skinless chicken breasts
• 1/2 teaspoon paprika
• 3 tablespoons shredded cheddar cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Heat the oil over medium heat in a large, nonstick skillet.
3. Toss in the mushrooms and season with salt, pepper, and thyme. Sauté until the mushrooms have started to darken in color.
4. Place the spinach on top of the mushrooms and toss until the greens have wilted, about 2-3 minutes. Set the spinach mixture aside.
5. Season the chicken breasts on both sides with salt and pepper.
6. Using a sharp knife, make vertical cuts, about half an inch apart, making sure not to cut all the way through the chicken.
7. Transfer the chicken to a greased roasting pan.
8. Stuff the spinach mixture into the cuts of the chicken breasts. Season with paprika and top with a sprinkle of grated cheddar cheese.
9. Bake for 20-25 minutes at 400°F (200°C), until the cheese has melted and the chicken has reached an internal temperature of 165°F (72°C).
10. Let the meat rest for 5 minutes before serving.
Enjoy your Cheesy Hasselback Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make One-Pan Chicken And Veggies?
|
Here's a recipe for One-Pan Chicken And Veggies:
Ingredients:
• 1 chicken breast, cut in half
• 1 head broccoli
• 3 carrots
• 3 tomatoes
• 8 potatoes
Seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon herbs de provence
• 5 tablespoons olive oil
Instructions:
1. Preheat the oven to 400ºF (200ºC).
2. Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
3. For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
4. Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
5. Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
6. Bake 35-40 minutes, or until the chicken is cooked through.
7. Serve the chicken with some of the roasted vegetables.
Enjoy your One-Pan Chicken And Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Slow Cooker Nacho Soup?
|
Here's a recipe for Slow Cooker Nacho Soup:
Ingredients:
• 2 lb boneless, skinless chicken breast
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 cups chicken broth
• 1 can diced tomato
• 1 can black beans
• 1 cup heavy cream
• 1 cup cheddar cheese
• 1 cup monterey jack cheese
Garnish
• sour cream
• cheese, grated
• tortilla chip
• fresh cilantro
• tomato, diced
Instructions:
1. Place chicken, onion, garlic and spices into a 6-quart slow cooker.
2. Using a set of tongs or a large spoon, mix the ingredients together. Once mixed, pour in chicken broth.
3. Set slow cooker to HIGH, cover and cook for 3 hours.
4. After 3 hours remove and shred the chicken into bite-sized pieces.
5. Return shredded chicken to the slow cooker and add tomatoes, beans, heavy cream and cheese.
6. Cover and set slow cooker to the LOW setting. Let soup cook for an additional 45 minutes.
7. Ladle soup into bowl and top with favorite nacho toppings. Serve with tortilla chips.
Enjoy your Slow Cooker Nacho Soup!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Parchment Lemon Dill Salmon?
|
Here's a recipe for Parchment Lemon Dill Salmon:
Ingredients:
• 9 oz asparagus
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 7 oz skinless salmon
• 3 slices white onion
• 2 slices lemon
• 1 sprig fresh dill
Special Equipment
• parchment paper, or aluminum foil, 12×18 inches (30x47cm)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the asparagus, and add more oil, salt, and pepper.
5. Place the onion, lemon, and dill on the salmon.
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
Enjoy your Parchment Lemon Dill Salmon!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Slow Cooker Stuffed Peppers?
|
Here's a recipe for Slow Cooker Stuffed Peppers:
Ingredients:
• 5 bell peppers, hollowed out
• 2 cups cooked rice
• salt, to taste
• pepper, to taste
• 1 can corn, drained
• 1/2 onion, diced
• 1 can black beans, drained
• 1/2 cup tomato, diced
• 1/2 cup salsa
• 2 cups shredded cheddar cheese, shredded
• 1/2 cup chicken stock
Instructions:
1. In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
2. Place the bell peppers hollowed side up into a 7-quart (6 1/2 liters) slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
3. Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
4. Fill to the top with rice mixture, and top with the remaining cheese.
5. Pour chicken stock into the bottom of the slow cooker.
6. Cook on high for 4 hours.
Enjoy your Slow Cooker Stuffed Peppers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for American Burger “Juicy Lucy”?
|
Here's a recipe for American Burger “Juicy Lucy”:
Ingredients:
American Patty
• 1 lb ground beef, 80% lean
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1 tablespoon oil
• 2 oz cheddar cheese, sliced into 3 square chunks
Toppings
• 3 hamburger buns
• 3 strips bacon, cooked, sliced in half
• 3 slices tomato
• 3 pieces lettuce
Instructions:
1. Mix together the patty ingredients until evenly combined.
2. Flatten the beef into a thin layer, then place a chunk of cheddar inside, wrapping the beef completely around the cheddar. Form a patty with your hands.
3. Repeat with the remaining beef and cheese.
4. Heat oil in a pan over medium heat.
5. Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
6. Assemble the burgers with the bun, bacon, tomato, and lettuce.
Enjoy your American Burger “Juicy Lucy”!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Pork Chops And Creamy Spinach?
|
Here's a recipe for Pork Chops And Creamy Spinach:
Ingredients:
• olive oil, to taste
• 1/4 cup onion, minced
• 2 cloves garlic, minced
• 7 oz spinach, washed
• 6 oz cream cheese, cubed
• salt, to taste
• pepper, to taste
• 5 thick-cut pork chops
• mashed potato, for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a medium pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. Add the spinach and cool until wilted.
4. Add the cream cheese and stir until melted. Season with salt and pepper. Remove the pan from the heat and let cool.
5. Make a slit on the side of each pork chop to make a pocket, but do not cut all the way through.
6. Fill the pork chops with the spinach mixture. Season with salt and pepper on both sides.
7. Heat a drizzle of olive oil in a large pan over medium-high heat. Working in batches, sear the pork chops until golden brown on both sides. Transfer to a baking sheet.
8. Bake the pork chops for 20 minutes, or until cooked through.
9. Serve the pork chops with mashed potatoes.
Enjoy your Pork Chops And Creamy Spinach!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Easy Pan Steaks?
|
Here's a recipe for Easy Pan Steaks:
Ingredients:
• 8 oz filet mignon, 2 steaks
• salt, to taste
• pepper, to taste
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 sprigs fresh rosemary
• 2 cloves garlic, peeled
• 1/2 teaspoon flaky sea salt, for serving, optional
Instructions:
1. Preheat the oven to 450˚F (230˚C).
2. Season the steaks with salt and pepper on all sides.
3. Heat a large cast iron pan over medium-high heat until just smoking.
4. Add the butter and olive oil. Once the butter has melted, add the steaks and cook, without moving for three minutes.
5. Use tongs to flip the steaks over. Add the rosemary, thyme, and garlic.
6. Transfer the pan to the oven for 7 minutes for a medium steak.
7. Using tongs, transfer the steaks to a cutting board. Let the steaks rest for at least 5 minutes.
8. Slice and serve.
Enjoy your Easy Pan Steaks!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make One-pot Pasta Primavera.
|
Here's a recipe for One-pot Pasta Primavera:
Ingredients:
• 4 cups broth, of your choice
• 10 oz linguine, uncooked
• 10 oz broccoli floret
• 1 lb asparagus, chopped into 1-inch (2 cm) pieces
• 1 small onion, diced
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• salt, to taste
• pepper, to taste
• 1 teaspoon olive oil, to taste
• 4 oz mushroom, sliced
• 1/4 cup heavy whipping cream
• 1/2 cup grated parmesan cheese
• 3 tablespoons fresh parsley, finely chopped
Instructions:
1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
Enjoy your One-pot Pasta Primavera!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Slow-Cooker Thai Green Curry?
|
Here's a recipe for Slow-Cooker Thai Green Curry:
Ingredients:
• 2 lb bone-in, skin-on chicken thighs
• 2 tablespoons thai green curry paste, add more depending on how spicy you like it
• 2 tablespoons soy sauce
• 3 cups red bell pepper, sliced
• 1/2 cup green beans, topped and tailed
• 1 red chili, chopped and deseeded
• 15 oz coconut milk, 1 can
• salt, to taste
• pepper, to taste
• oil, for frying
• rice
Instructions:
1. Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.
2. Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.
3. Cook on high for 2.5 hours.
4. Stir in the peppers, green beans, chilli, and coconut milk.
5. Cook for a further 30 minutes.
6. Serve over rice.
Enjoy your Slow-Cooker Thai Green Curry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Lighter Chicken Korma?
|
Here's a recipe for Lighter Chicken Korma:
Ingredients:
• 1 tablespoon olive oil
• 4 cups chicken breast, diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 onion, diced
• 1 teaspoon garlic, grated
• 1 teaspoon ginger, crushed
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 1/4 cups water
• 1/2 cup passata sauce, or tomato sauce
• 1 tablespoon single cream
• 4 tablespoons low fat natural yogurt
Instructions:
1. Heat the oil in a large pan over a medium heat.
2. Add the chicken and season with the salt and pepper. Fry for 6-8 minutes or until cooked through.
3. Take the chicken out and set aside.
4. Fry the onions with the garlic and ginger for about 5 minutes.
5. Stir in all the spices and fry for another 2 minutes.
6. Stir in the water and passata sauce. Bring to a boil.
7. Place a lid on top of the pan and simmer for 10 minutes.
8. Stir in the cream and the yogurt.
9. Add in the chicken and cook for another 5 minutes, until the sauce thickens slightly.
10. Serve with rice, salad, and naan bread.
Enjoy your Lighter Chicken Korma!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Sheet Tray Fajitas Rice Bowl?
|
Here's a recipe for Sheet Tray Fajitas Rice Bowl:
Ingredients:
• 1/4 cup brown rice
• 1 teaspoon salt, divided
• 3/4 cup water
• 4 oz flank steak, thinly sliced
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced lengthwise
• 1 tablespoon lime juice
• 1 teaspoon onion powder
• 3/4 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges
Instructions:
1. Preheat oven to 450˚F (230˚C).
2. Place the rice in a sieve and rinse under cold water to remove excess starch.
3. Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
4. In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
5. Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
6. Serve steak over rice and top with cilantro and lime wedges.
Enjoy your Sheet Tray Fajitas Rice Bowl!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making Cauliflower Shrimp Fried Rice?
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Here's a recipe for Cauliflower Shrimp Fried Rice:
Ingredients:
• 3 cups cauliflower florets
• 1 teaspoon sesame oil
• 3 carrots, diced
• 3 cloves garlic, minced
• 1 lb large shrimp, peeled and deveined
• 1 cup frozen peas, thawed
• 2 eggs, beaten
• 3 tablespoons low sodium soy sauce
• 1/2 teaspoon white pepper
• green onion, for garnish
Instructions:
1. Pulse cauliflower in a food processor until broken into rice-sized pieces.
2. Heat the sesame oil in a large skillet or wok. Toss in the carrots and sauté until soft, about 5 minutes.
3. Add in the garlic and shrimp and sautée until the shrimp begin to turn pink, about 2 minutes.
4. Add the peas and cauliflower rice and mix until the cauliflower has warmed through.
5. Move the contents of the pan to the side to create a well in the center. Pour in the eggs and slowly scraped the cooked bits off the bottom of the pan to scramble the eggs. Once the eggs are almost finished cooking, mix everything in the pan together.
6. Season the cauliflower with white pepper and soy sauce, give one last good mix to combine and serve with a garnish of sliced green onion.
Enjoy your Cauliflower Shrimp Fried Rice!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Parchment Teriyaki Salmon?
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Here's a recipe for Parchment Teriyaki Salmon:
Ingredients:
• 1/2 cup carrot, thinly sliced
• 1 cup broccoli floret
• olive oil, to taste
• salt, to taste
• pepper, to taste
• 6 oz skinless salmon
• 2 tablespoons teriyaki sauce
Special Equipment
• parchment paper, or aluminum foil, 12×18 inches (30x47cm)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
Enjoy your Parchment Teriyaki Salmon!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Chicken Katsu Tacos?
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Here's a recipe for Chicken Katsu Tacos:
Ingredients:
Chicken Katsu
• 2 cups vegetable oil, for frying
• 4 boneless, skinless chicken thighs
• 1 1/2 teaspoons kosher salt, plus more to taste
• 2 cups panko bread crumbs
• 3 large eggs, beaten
• 1 cup all purpose flour
Tonkatsu Sauce
• 1/4 cup ketchup
• 2 teaspoons sugar
• 1/4 cup worcestershire sauce
Cabbage Slaw
• 1/2 green cabbage, thinly sliced
• 1/2 cup mayonnaise
• 1 1/2 tablespoons rice vinegar
• 1/2 teaspoon kosher salt, plus more to taste
For Serving
• 8 small flour tortillas
• sesame seed
• scallion, thinly sliced
• fresh cilantro leaf
• Lime wedge
Instructions:
1. Make the chicken: Fill a heavy-bottomed, high-sided skillet with about 1/2 inch (1 1/4 cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
2. Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between 1/4 in (6 ml) and 1/3 inch (8 ml) thick.
3. On the cutting board, season the flattened chicken on both sides with the salt.
4. Add the panko, eggs, and flour to 3 separate shallow bowls.
5. Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
6. Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
7. Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
8. Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
9. Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
10. Slice the chicken thighs into 1/3-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about 1/4 cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
Enjoy your Chicken Katsu Tacos!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Have you got a recipe for Gnocchi Mac And Cheese?
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Here's a recipe for Gnocchi Mac And Cheese:
Ingredients:
• 10 tablespoons unsalted butter, divided
• 1/3 cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dijon mustard
• 1 cup heavy cream
• 2 cups whole milk
• 1 1/2 teaspoons fresh thyme leaf
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded white cheddar cheese
• 1 1/2 cups grated parmesan cheese, divided
• 32 oz store-bought gnocchi
• 1 cup panko bread crumbs
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Melt 6 tablespoons of butter in a large cast iron skillet over medium heat. Add the flour and garlic powder and cook, whisking constantly, until light golden brown, about 3 minutes.
3. Add the mustard, heavy cream, milk, thyme, salt, and pepper and whisk to incorporate. Bring to a simmer, then stir in the mozzarella, white cheddar, and 1 cup (110 g) of the Parmesan cheese until fully melted, about 3 minutes.
4. Stir in the gnocchi until fully covered in the cheese sauce, then remove the pan from the heat.
5. In a medium bowl, microwave the remaining 4 tablespoons of butter on low power until melted.
6. Add the bread crumbs and remaining Parmesan to the melted butter and stir to combine.
7. Sprinkle the bread crumb mixture evenly over the gnocchi.
8. Bake the gnocchi for 25–30 minutes, until the sauce is bubbling and the top is golden brown.
Enjoy your Gnocchi Mac And Cheese!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make One-Pan Spicy Prawns and Rice?
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Here's a recipe for One-Pan Spicy Prawns and Rice:
Ingredients:
• 1 onion
• 3 cloves garlic
• 1 red chili
• 1 red pepper, diced
• 1/4 lb chorizo
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/4 cups long grain rice
• 1 3/4 cups water
• 2/3 cup pea
• 1/3 lb prawn
Instructions:
1. Fry the onions, garlic, chilli, and red pepper with a little olive oil.
2. Add the chorizo after a minute.
3. Stir in the turmeric, salt, pepper, and long grain rice.
4. Pour in the water and simmer for 20 minutes.
5. Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
Enjoy your One-Pan Spicy Prawns and Rice!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making The Ultimate Tomato Sauce?
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Here's a recipe for The Ultimate Tomato Sauce:
Ingredients:
• 28 oz canned whole tomatoes, 2 cans
• 8 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• kosher salt, to taste
• pepper, to taste
• 2 oz anchovies, 1 tin or jar
• 1 teaspoon red pepper flakes
• 1/2 cup tomato paste
• 1/2 cup dry red wine
• 1 cup water
• 1 lb spaghetti, or paste of choice, dry
• 1 parmesan cheese, for grating
Instructions:
1. Add the tomatoes to a deep, large bowl. Using your hands, crush the tomatoes until no large pieces remain, just a coarse tomato puree.
2. Peel the garlic cloves and finely chop.
3. Heat the olive oil and butter in a large pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.
4. Add the anchovies and the oil they are packed in. Cook, stirring occasionally, until dissolved into the oil, about 2 minutes.
5. Add the red pepper flakes and stir to combine.
6. Add the tomato paste and cook until it turns a dark, brick-red color, about 4 minutes (this caramelizes the sugars in the tomato, which will give a really great flavor and take the edge off that raw tomato-y taste).
7. Add the wine and cook for about 1 minute, just to burn off the alcohol.
8. Add the tomatoes and stir everything together, making sure to scrape the bottom of the pot to get all those good bits. Add water and bring it to a boil.
9. Reduce the heat to medium-low and cook the sauce for 11/2–2 hours at a very low simmer; there should just be a few bubbles here and there. If medium-low is too high (every stove is different), reduce the heat to low. Stir every 30 minutes.
10. Ladle out about 2 cups of sauce: This is what is known as your "extra sauce." You'll serve it alongside the pasta or freeze it for later.
11. To serve, cook the spaghetti in a large pot of salted boiling water.
12. Drain the pasta and add it to the sauce. Serve it right out of the pot, or transfer to a serving bowl. Top with grated Parmesan cheese.
Enjoy your The Ultimate Tomato Sauce!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Low-Carb Eggplant Parmesan?
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Here's a recipe for Low-Carb Eggplant Parmesan:
Ingredients:
• 1 large eggplant
• salt, to taste
• 1 1/2 cups almond meal
• 1 tablespoon italian seasoning
• 3 large eggs
• water, splash
• 1 cup rice flour
• olive oil, to taste
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 28 oz crushed san marzano tomato, 1 can
• 6 large leaves fresh basil, chopped, plus more for garnish
• 1 1/2 cups shredded mozzarella cheese
• 3/4 cup shredded parmesan cheese
Instructions:
1. Preheat the oven to 375°F (190˚C).
2. Trim the ends off the eggplant, then slice into 1/2-inch (2-cm) thick rounds. Transfer the rounds to a baking sheet lined with paper towels and sprinkle with salt on both sides. Let sit for 10 minutes for the salt to draw out excess moisture from the eggplant.
3. In a medium bowl, whisk together the almond meal, Italian seasoning, and a pinch of salt. Beat the eggs in another medium bowl with a splash of water. Add the rice flour to another medium bowl.
4. Coat the salted eggplant rounds in the rice flour, then in the egg, letting any excess drip off, then in the seasoned almond meal. Set the rounds on a baking sheet lined with parchment paper. Lightly drizzle on both sides with olive oil.
5. Bake the eggplant, flipping halfway through for even browning, for 30 minutes, or until golden brown.
6. While the eggplant is baking, make the sauce: Heat a drizzle of olive oil in a medium saucepan over medium-low heat. Add the garlic and red pepper flakes and cook for 3-4 minutes, until the garlic is fragrant. Reduce the heat if the garlic is browning too quickly. Add the crushed tomatoes and stir to combine. Cover and simmer for 15 minutes, stirring occasionally to prevent the bottom from scorching. Add the basil and stir to incorporate.
7. To assemble, spread a bit of sauce in the bottom of a 9x13-inch (23x33-cm) baking dish, then add a layer of baked eggplant. Top with more sauce and sprinkle with the mozzarella and Parmesan cheese. Repeat with the remaining ingredients, using another baking dish if needed to make another single layer of eggplant.
8. Bake for 10 minutes, then turn the broiler on high and cook for another 3 minutes, until the cheese is browned and bubbling.
9. Serve garnished with more basil.
10. Enjoy!
11. Nutrition, per serving - Calories: 424, Total fat: 21 grams, Sodium: 666 mg, Total carbs: 41 grams, Dietary fiber: 9 grams, Net carbs: 32 grams, Sugars: 12 grams, Protein: 22 grams
Enjoy your Low-Carb Eggplant Parmesan!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Can you tell me how to make Vegetarian Pad See Ew?
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Here's a recipe for Vegetarian Pad See Ew:
Ingredients:
• 2 tablespoons dark soy sauce
• 3 tablespoons vegetarian mushroom oyster sauce
• 1 tablespoon light brown sugar
• 1 teaspoon thai bird chile powder
• 16 oz extra firm tofu, cut into 1 inch (2 cm) cubes
• 1 lb rice noodle, fresh wide
• 3 tablespoons canola oil, divided
• 1/3 cup shallot
• 2 cloves garlic, minced
• 1 tablespoon water
• 12 oz broccoli, Chinese broccoli, cut diagonally into 2 in (5 cm) pieces
• 2 large eggs, beaten
Instructions:
1. In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, brown sugar, and chile powder.
2. Add the tofu to a medium bowl and drizzle with 1 tablespoon of the sauce. Gently toss to coat. Reserve the rest of the sauce.
3. Using your hands, break up the sheets of noodles into individual noodles. Set aside.
4. Heat 2 tablespoons of oil in a large nonstick wok or skillet over high heat, swirling the pan to coat. Working in batches, add the tofu to the pan in a single layer and cook for 1-2 minutes on each side, until browned. Flip and brown on the other side, 1-2 minutes more. Remove from the pan and set aside.
5. Add the remaining tablespoon of canola oil to the pan. Add the shallot to the pan and cook until tender and lightly browned, about 2 minutes. Add the garlic and water and cook for 30 seconds, until fragrant. Add the Chinese broccoli and cook, tossing occasionally, until crispy and tender, 2-3 minutes. Add the reserved rice noodles, tofu, and sauce and toss to combine. Cook until the noodles are warmed through and coated in the sauce, 1-2 minutes.
6. Push the noodles to one side of the pan and pour the eggs into the empty space. Cook for 30 seconds, stirring constantly, until the eggs are scrambled. Toss to incorporate the eggs into the rest of the dish.
7. Divide between 4 serving plates.
Enjoy your Vegetarian Pad See Ew!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do you make Wolfgang Puck’s Tomato Risotto With Shrimp?
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Here's a recipe for Wolfgang Puck’s Tomato Risotto With Shrimp:
Ingredients:
• 6 tablespoons olive oil, divided
• 2 teaspoons garlic, minced, divided
• 1 tablespoon shallot, minced
• 1 cup arborio rice
• 1/4 cup dry white wine
• 2 cups chicken stock, boiling
• 14.5 oz tomato soup, 1 can
• 6 tablespoons unsalted butter, cubed
• 1/4 cup parmesan cheese, freshly grated
• kosher salt, to taste
• white pepper, freshly ground, to taste
• 8 large shrimps, peeled, deveined, tails on, butterflied
• 1/4 cup green peas
• 1 tablespoon fresh parsley leaf, for garnish, minced
Instructions:
1. In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
2. Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
3. Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
4. Add the tomato basil bisque and stir to combine.
5. Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
6. Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
7. Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
8. Enjoy
Enjoy your Wolfgang Puck’s Tomato Risotto With Shrimp!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Slow-Cooker Pot Roast?
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Here's a recipe for Slow-Cooker Pot Roast:
Ingredients:
• 1 1/2 lb baby potato, red and/or yellow
• 8 small carrots, snapped in half
• 12 pearl onions, peeled, with ends cut off
• 3 1/2 lb beef chuck roast
• salt, to taste
• pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons worcestershire sauce
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 baguette, cut into 5-inch (13 cm) pieces, optional
Instructions:
1. In a slow cooker, add the potatoes, carrots, and onions to make a base for the meat.
2. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides.
3. Wash your hands, because mess.
4. Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies.
5. Pour Worcestershire sauce directly on top of the meat.
6. Cover with the slow-cooker lid and cook on high for 5 hours.
7. Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour.
8. Remove rosemary and thyme.
9. Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce!
Enjoy your Slow-Cooker Pot Roast!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I go about making One-Pot Chicken Teriyaki With Rice?
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Here's a recipe for One-Pot Chicken Teriyaki With Rice:
Ingredients:
• 1 tablespoon olive oil
• 2 chicken breasts, sliced
• salt, to taste
• pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 cups water, Plus 1/4 cup (60 ml)
• 1 cup white rice, rinsed
• 1/2 cup soy sauce
• 1 tablespoon rice vinegar
• 1/4 cup honey
• 2 tablespoons sriracha
• 1 tablespoon cornstarch
• 1 cup broccoli
• 1 cup carrot
• 1/2 red bell pepper
• scallion, for garnish - optional
Instructions:
1. Heat olive oil in a large nonstick pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups (480 ml) of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add broccoli, carrots, and peppers. Stir to combine.
8. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
9. Combine 1/4 cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
Enjoy your One-Pot Chicken Teriyaki With Rice!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Spinach Pesto Pasta?
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Here's a recipe for Spinach Pesto Pasta:
Ingredients:
• 1 chicken breast
• salt, to taste
• pepper, to taste
• 8 oz spaghetti, cooked according to package
Pesto
• 4 cups fresh spinach
• 1/2 cup walnuts
• 4 cloves garlic
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon lemon juice
• 1/2 cup olive oil
Instructions:
1. In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
2. In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
3. Remove the chicken and slice.
4. Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
5. Serve and top it off with parmesan cheese.
Enjoy your Spinach Pesto Pasta!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Tuscan White Beans?
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Here's a recipe for Tuscan White Beans:
Ingredients:
• olive oil, to taste
• 1/2 large yellow onion, diced
• 1 cup mushroom, diced
• 1/2 cup sun-dried tomato, drained
• 3 cloves garlic, minced
• 15 oz white bean, or cannellini beans, 2 cans, rinsed and drained
• 15 oz fire-roasted tomato, 1 can
• 15 oz artichoke heart, 1 can, drained
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• salt, to taste
• pepper, to taste
• fresh basil, thinly sliced, for garnish
Instructions:
1. In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
2. Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
3. Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
4. Garnish with fresh basil and serve.
Enjoy your Tuscan White Beans!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Nick’s Jambalaya?
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Here's a recipe for Nick’s Jambalaya:
Ingredients:
• 2 tablespoons oil, divided
• 1 lb boneless, skinless chicken thighs, cubed
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon cajun seasoning
• 1 teaspoon cayenne
• 1 teaspoon salt
• 4 andouille sausages, cooked and sliced
• 1 sweet onion, diced
• 2 stalks celery, diced
• 1 green pepper, diced
• 1 jalapeño, minced
• 6 cloves garlic, minced
• 1 1/2 cups chicken stock
• 2 cups crushed tomato
• 3 cups rice, cooked al dente
• 2 bay leaves
• 1 lb shrimp, peeled and divided
Instructions:
1. Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
2. Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
3. Remove the chicken and sausage from the pot and set aside.
4. Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
5. Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
6. Put the lid on and continue simmering for 10 minutes.
7. Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
Enjoy your Nick’s Jambalaya!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes?
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Here's a recipe for Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes:
Ingredients:
• 6 oz boneless, skinless chicken breast, 4 pieces, pounded to 1/2 inch (1 cm) thickness
• 2 teaspoons smoked sweet paprika
• fine sea salt, to taste
• freshly ground black pepper, to taste
• 5 tablespoons olive oil, divided
• 2 teaspoons dijon mustard, divided
• 1 clove garlic, grated
• 1 lemon, zested, divided
• 1 lb fingerling potato, halved
• 3/4 cup whole milk greek yogurt
• 2 tablespoons fresh parsley, chopped, extra to garnish, to taste
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
3. Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
4. On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
5. Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
6. In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
7. Serve the chicken with the yogurt and potato wedges.
Enjoy your Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook The Ultimate Thanksgiving Turkey Hack?
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Here's a recipe for The Ultimate Thanksgiving Turkey Hack:
Ingredients:
• 15 lb turkey
• 1/4 cup kosher salt
• 2 tablespoons dark brown sugar
• 1 tablespoon freshly ground black pepper
• 1 tablespoon granulated garlic
• cooking oil, of choice, for drizzling
Turkey Stock
• 1 turkey carcas
• 1 medium yellow onion, quartered
• 3 carrots, peeled and halved
• 3 stalks celery, cut into thirds
• kosher salt, to taste
• cooking oil, of choice, for drizzling
• cold water
• 2 bay leaves
Gravy
• 1/3 cup rendered turkey fat, or butter
• 1/3 cup all-purpose flour
• 1 qt turkey stock, or chicken stock
• 1 bunch fresh sage, optional
• kosher salt, to taste
• freshly ground black pepper, to taste
Instructions:
1. The day before serving, prepare the turkey for brining. Pat dry with paper towels.
2. Set the neck aside for the stock. Cut off the wing tips and set aside with the neck.
3. Butcher the turkey into 8 pieces: 2 breasts, 2 legs, 2 thighs, and 2 wings. Set aside the carcass for the stock.
4. Combine the salt, brown sugar, pepper, and granulated garlic in a small bowl.
5. Set a wire rack inside a baking sheet. Place the turkey parts skin-side up on the rack and generously sprinkle with the seasoning blend. Refrigerate, uncovered, for at least 2 hours, or overnight.
6. Make the stock: Preheat the oven to 450˚F (230˚C).
7. Place the turkey carcass, wing tips, and neck on a baking sheet with the onion, carrots, and celery. Season lightly with salt and drizzle with oil.
8. Roast for 30-45 minutes, or until the carcass and vegetables are deep brown.
9. Transfer the roasted vegetables, turkey carcass, and other parts to a large stock pot.
10. From the still-warm baking sheet from roasting the carcass, pour any rendered fat into a small bowl. Add about 1 cup (240 ml) of water to the pan and scrape off any browned bits from roasting process, then pour into a separate bowl. Reserve for the gravy.
11. Strain the stock, discarding the solids. The stock will keep for 5 days in the refrigerator or for 3 months in the freezer.
12. Cover the carcass with cold water. Add the bay leaves and bring to a gentle simmer over medium heat. Continue to simmer (don’t boil!) for 3 hours.
13. Make the gravy: Heat a medium saucepan over medium heat. Add the turkey fat and flour, stirring to combine. Cook the fat and flour together, stirring constantly, for about 5 minutes. This is a roux--you are cooking out the raw flour taste and deepening the flavor.
14. Gradually add the stock to the roux, stirring constantly to prevent lumps. Bring to a boil, continuing to stir until thickened. Season with salt and pepper to taste.
15. Remove the pan from the heat and let cool to room temperature. Store in the refrigerator until ready to warm for serving with the turkey. The gravy will keep in the fridge for up to 5 days, or in the freezer for up to 3 months.
16. 2 hours before you are ready to serve the turkey, preheat the oven to 425°F (220˚C).
17. Remove the turkey parts from the fridge and drizzle with oil before placing in the hot oven.
18. Roast for 30 minutes, then rotate the baking sheet to ensure even browning. Reduce the oven temperature to 400˚F (200˚C).
19. Continue roasting until an instant-read thermometer inserted into the thickest part of breast registers 160°F (70˚C).
20. Or when the thigh registers 170˚F (77˚C). Start checking after about 20 minutes, removing any parts from the oven as they reach proper temperature so that they don’t overcook.
21. Once all parts are done, loosely cover with foil and let rest for 5-10 minutes while you warm the gravy.
22. Add the gravy and sage, if using, to a medium saucepan over low heat and bring to a simmer, stirring occasionally. Season to taste with more salt and pepper, if needed.
23. Serve the turkey with the gravy and your favorite Thanksgiving dishes.
Enjoy your The Ultimate Thanksgiving Turkey Hack!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Shredded Teriyaki Chicken Salad?
|
Here's a recipe for Shredded Teriyaki Chicken Salad:
Ingredients:
Teriyaki Sauce
• 2/3 cup brown sugar
• 1 cup soy sauce
• 1/4 cup lemon juice
• 1 tablespoon sesame seeds
• 1 teaspoon fresh ginger, grated
• 1 tablespoon garlic, grated
Salad
• 1 1/2 lb boneless, skinless chicken breast
• 1/2 cup olive oil
• 1 head green leaf lettuce, roughly chopped
• 1 mango, pitted and cubed
• 1 red bell pepper, seeded and thinly sliced
• 1 orange bell pepper, seeded and thinly sliced
• 10 green beans, thinly sliced on the bias
• 1 avocado, sliced
• 1 scallion, greens only, finely chopped
Instructions:
1. Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
2. Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving 1/2 cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
3. Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
4. Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
5. Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
6. In a medium bowl, use 2 forks to shred the chicken. Pour 1/4 cup (60 ml) dressing over the chicken and toss to coat.
7. Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
8. Divide between serving bowls and top with the scallions.
Enjoy your Shredded Teriyaki Chicken Salad!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Zucchini Meatballs.
|
Here's a recipe for Zucchini Meatballs:
Ingredients:
• 4 zucchinis
• 1 tablespoon salt
• 1 large egg
• 1 cup ricotta cheese
• 1 cup bread crumbs
• 1 tablespoon italian seasoning
• 3 tablespoons fresh basil, chopped
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
For Serving
• 4 cups cooked pasta
• marinara sauce
Instructions:
1. Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
2. Preheat the oven to 375˚F (190˚C).
3. Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
4. Bake for 30-40 minutes, or until browned, flipping halfway through.
5. Serve over pasta with marinara sauce.
6. Enoy!
Enjoy your Zucchini Meatballs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Jazzy Shrimp And Grits?
|
Here's a recipe for Jazzy Shrimp And Grits:
Ingredients:
Shrimp
• 1 tablespoon McCormick® Jazzy Spice Blend
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lb raw shrimp, peeled and deveined
Grits
• 4 cups water, vegetable stock or chicken stock
• 1 cup stone ground corn grits
• 1 cup shredded white cheddar
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
Assembly
• 4 strips bacon, uncooked
• 3 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 1/4 cup chicken stock, or vegetable stock
• 2 tablespoons fresh chives
Instructions:
1. Make the shrimp: In a medium bowl, mix together the Jazzy Spice Blend, salt, and pepper. Add the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
2. Make the grits: In a large saucepan over high heat, bring the water or stock to a boil. Once boiling, whisk in the grits. Reduce the heat to low and simmer, whisking often, until the grits begin to thicken. If the grits are bubbling and spurting too much, cover the pot partially with a lid, but make sure not to cover fully. Continue whisking frequently until the grits are tender, about 1 hour. If the grits get too thick before they are fully cooked, add 1/4 cup cooking liquid at a time. Once cooked, stir in the cheddar cheese, butter, salt, and pepper. Keep warm before serving.
3. While the grits are cooking, place the bacon strips in a cold medium skillet. Turn the heat to medium-low and cook the bacon until crispy, 2-3 minutes per side. Remove the bacon from the pan, leaving the bacon fat behind, and drain on paper towels. Once the bacon is cool, chop and reserve.
4. Add the garlic to the bacon fat in the pan and cook for 1-2 minutes over medium low heat until fragrant. Add the shrimp, white wine, and chicken stock to pan. Cook until the shrimp are pink and opaque, then remove from the pan.
5. Return chopped bacon to pan and cook for about a minute, until the liquid in the pan reduces slightly to make a sauce.
6. Spoon the grits into bowls and top with the shrimp. Spoon the bacon sauce over the shrimp and garnish with chives.
Enjoy your Jazzy Shrimp And Grits!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Pizza Bagels.
|
Here's a recipe for Pizza Bagels:
Ingredients:
• 1/2 cup pizza sauce
• 1/4 cup shredded mozzarella cheese
• 1/4 cup mini pepperoni
Instructions:
1. Preheat the oven to 450°F (230°C).
2. On a cutting board, arrange the bagel halves cut side-up. Spread 2 tablespoons of pizza sauce in an even layer over each half, then top each with 1 tablespoon of mozzarella and 1 tablespoon of mini pepperoni.
3. Place the bagel halves on a rimmed baking sheet and bake until the cheese has melted, about 8 minutes. Serve immediately.
Enjoy your Pizza Bagels!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Black Bean & Roasted Red Pepper Veggie Burgers.
|
Here's a recipe for Black Bean & Roasted Red Pepper Veggie Burgers:
Ingredients:
• 15 oz black beans, 1 can, drained and rinsed
• 1/2 cup jarred roasted red pepper, finely chopped
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 cup cornmeal
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In a large bowl, microwave black beans for 1 minute, or until softened.
3. Add roasted red peppers, garlic, cayenne, cumin, and salt. Mash until black beans are finely mashed.
4. Add cornmeal and mix until thoroughly combined.
5. Using a 1/2 cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment paper-lined sheet pan.
6. Bake for 30 minutes, or until firm and browned, flipping over halfway through.
7. Serve burgers with your favorite fixins.
Enjoy your Black Bean & Roasted Red Pepper Veggie Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chili Cheese Casserole?
|
Here's a recipe for Chili Cheese Casserole:
Ingredients:
• 15 oz bean chili, 1 can
• 8 oz tomato sauce, 1 can
• 8 tortillas
• 2 cups shredded cheddar cheese
Instructions:
1. In a bowl, add the chili and tomato sauce and stir to combine.
2. Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
3. Repeat until all ingredients are used, making sure the top layer is cheese.
4. Cover and refrigerate for at least 3 hours, up to overnight.
5. Preheat oven to 350˚F (180˚C).
6. Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
7. Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn’t touch the cheese layer.
8. Bake for 30-40 minutes, or until cheese is melted.
9. Cut and serve.
Enjoy your Chili Cheese Casserole!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook Bacon Cheddar Loaded Cheeseburger ?
|
Here's a recipe for Bacon Cheddar Loaded Cheeseburger :
Ingredients:
• 5 strips bacon
• 4 oz cream cheese, at room temperature
• 1/4 cup green onion, thinly sliced
• 1 cup shredded sharp cheddar cheese
• 1 lb ground beef
• salt, to taste
• pepper, to taste
• 4 slices cheddar cheese
• 4 hamburger buns, toasted
Instructions:
1. In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
2. In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
3. Divide the ground beef into four even portions and shape into balls. Form a well into the center of each, large enough for the cheese mixture.
4. Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
5. Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
6. Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
7. Remove burgers from pan, and place on top a toasted burger bun. Top with condiments of your choice.
Enjoy your Bacon Cheddar Loaded Cheeseburger !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Crunchy California Roll Sushi Bowl?
|
Here's a recipe for Crunchy California Roll Sushi Bowl:
Ingredients:
• 2 cups water
• 1 teaspoon kosher salt, plus more to taste
• 1 cup sushi rice, rinsed until the water runs clear
• 1 tablespoon sugar
• 1/4 cup rice vinegar
• 1 tablespoon canola oil
• 1/3 cup panko breadcrumbs
• 1/2 teaspoon pepper, plus more to taste
• 1/4 cup mayonnaise
• 1 tablespoon siracha
• 16 oz crab, 2 cans, drained
• 1 persian cucumber, thinly sliced
• 4 radishes, thinly sliced
• 2 tablespoons nori, thinly sliced
• 1 bunch scallion, thinly sliced on the bias
• 1 tablespoon sesame seed
• 2 tablespoons pickled ginger
• 1 avocado, diced
Instructions:
1. In a small pot, season the water with a pinch of salt. Bring to a boil over high heat. Add the rinsed rice and return to a boil. Cover, reduce the heat to simmer, and cook for 20 minutes, until the water is absorbed and the rice is tender.
2. In a small bowl, stir together the sugar, salt, and rice vinegar. Microwave for 2 minutes, or until the sugar dissolves.
3. Transfer the cooked rice to a medium bowl and pour the vinegar mixture over it, then stir well using a wooden spoon.
4. Heat the canola oil in a medium pan over medium-high heat. Once the oil begins to shimmer, add the panko and cook, stirring frequently, until golden brown, 1-2 minutes. Season with salt and pepper, and remove from the heat.
5. In a small bowl, stir together the mayonnaise and Sriracha until smooth.
6. To assemble the bowls, divide the seasoned rice between 2 serving bowls. Top with the crab, crispy panko, cucumber, radish, nori, scallions, sesame seeds, pickled ginger, and avocado. Drizzle the Sriracha mayonnaise over the top.
Enjoy your Crunchy California Roll Sushi Bowl!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chicken Parm Bake With Roasted Broccoli?
|
Here's a recipe for Chicken Parm Bake With Roasted Broccoli:
Ingredients:
Bake
• 6 boneless chicken breasts, skinless
• salt, to taste
• pepper, to taste
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1/2 lb spaghetti, cooked al dente
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded parmesan cheese
• 1 cup italian bread crumbs
Broccoli
• 4 cups broccoli florets
• 1/4 cup olive oil
• salt, to taste
• pepper, to taste
Instructions:
1. Season both sides of chicken breasts with salt, pepper, garlic powder, onion powder, oregano, and basil.
2. Sear in an oiled pan over high heat until the outside is brown and crisp, about 5 minutes per side.
3. Preheat oven to 400°F (200°C).
4. Transfer chicken to a cutting board and dice.
5. Place spaghetti in a greased 9x13 (23x32 cm) glass baking dish. Spread 2 cups (510g) of marinara over spaghetti.
6. Layer on the chicken, remaining marinara, mozzarella, parmesan, and bread crumbs. Bake for 35 minutes.
7. In a bowl, combine broccoli, oil, salt, and pepper. Place on a baking sheet, and bake 15 minutes.
Enjoy your Chicken Parm Bake With Roasted Broccoli!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Cod With Confetti Coconut Rice?
|
Here's a recipe for Cod With Confetti Coconut Rice:
Ingredients:
• 1 cup basmati rice, rinsed
• 1/4 cup red bell pepper, finely chopped, seeds and ribs removed
• 1/4 cup carrot, finely chopped
• 1/4 cup jalapeño, seeded and minced
• 4 teaspoons salt, divided
• 1 can Thai Kitchen® coconut milk
• 1/4 cup water
• 24 oz cod fillets, pacific
• 1/2 teaspoon ground black pepper
• 1 teaspoon McCormick® dried cilantro leaves
• 1 tablespoon vegetable oil
• Lime wedge, for garnish
Instructions:
1. In a medium saucepan, combine the rice, bell pepper, carrots, jalapeño, 2 teaspoons salt, Thai Kitchen coconut milk, and water, then stir to combine. Turn the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer for 10–12 minutes or until the rice is tender and the liquid has been absorbed.
2. Meanwhile, season the cod fillets on both sides with the remaining 2 teaspoons of salt, the pepper, and McCormick Dried Cilantro Leaves.
3. In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is almost smoking, lay each fillet in the pan. Sear until fish releases from pan with ease and is golden brown, about 5 minutes. Using a fish spatula, flip each fillet and sear on the other side until cooked through, about 3 minutes.
4. To serve, scoop rice onto each plate and top with a cod fillet. Serve with lime wedges.
Enjoy your Cod With Confetti Coconut Rice!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Foil Pack Chicken And Rainbow Veggies?
|
Here's a recipe for Foil Pack Chicken And Rainbow Veggies:
Ingredients:
Vegetables
• 1 red onion, diced
• 2 cups broccoli florets
• 1 yellow bell pepper, sliced
• 2 cups baby carrots
• 1 1/2 cups cherry tomatoes
• 3 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 10 sprigs fresh thyme
• 3 cloves garlic
Chicken
• 4 chickens
• olive oil
• salt, to taste
• pepper, to taste
• 1 pinch paprika
• 4 sprigs fresh thyme
• 4 cloves garlic
Special Equipment
• 2 baking trays
• aluminum foil
Instructions:
1. Preheat oven to 400°F/200˚C.
2. Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. (Try not to let the vegetables overlap too much so they roast properly.)
3. Season with olive oil, salt, and pepper (to taste).
4. Add sprigs of thyme and garlic clove halves on top of the vegetables.
5. Tear off four pieces of aluminum foil, approximately 12 in x 12 in (30 x 30 cm).
6. Lay down the foil and place the chicken breast in the center for each one.
7. Season both sides of the chicken with olive oil, salt, pepper, and paprika (all to taste).
8. Add sprigs of thyme and garlic clove on top of each chicken breast.
9. Bring the top and bottom edge of the foil into the center and fold a couple of times. Fold in the left and right sides a couple of times to seal the foil pack.
10. Place all 4 chicken foil packs on a baking tray.
11. Bake for 30 minutes.
Enjoy your Foil Pack Chicken And Rainbow Veggies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chicken Pot Pie by Wolfgang Puck?
|
Here's a recipe for Chicken Pot Pie by Wolfgang Puck:
Ingredients:
• 4 tablespoons unsalted butter, at room temperature
• 4 tablespoons all-purpose flour, plus more for dusting
• 2 cups chicken broth, good-quality
• salt, to taste
• freshly ground black pepper, to taste
• 1 pinch cayenne pepper, optional, to taste
• 2 tablespoons heavy cream, plus more for egg wash
• 2 lb cooked boneless, skinless chicken, shredded
• 1/2 lb carrot, peeled, cut into 1/2-inch (1cm) pieces
• 1/2 lb red-skinned potato, cut into 1/2-inch (1cm) pieces
• 1/2 cup frozen peas, or shelled fresh peas
• 1/2 lb puff pastry, defrosted following package instructions
• 1 black truffle, optional, to taste
• 1 large egg
Instructions:
1. Melt the butter in a large, deep saucepan.
2. Add the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for 5-10 minutes while continuously stirring.
3. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
4. Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning.
5. Add the cream and stir to combine.
6. Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes.
7. Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, or until cool.
8. Preheat the oven to 400˚F (200˚C).
9. Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use a bowl or plate about an inch (2 cm) larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
10. Carefully spoon the chilled filling into oven-proof serving bowls.
11. Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.
12. Brush the egg wash on the edges and rim of your dishes.
13. If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
14. Brush the top and sides with more egg wash.
15. Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.
16. Let cool for 5 minutes before serving.
Enjoy your Chicken Pot Pie by Wolfgang Puck!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Sweet Potato Mushroom Penne?
|
Here's a recipe for Sweet Potato Mushroom Penne:
Ingredients:
• 2 sweet potatoes
• 2 tablespoons olive oil, divided
• 6 oz wild mushroom, such as black trumpet or cremini
• 7 tablespoons butter, divided
• 1 sprig fresh sage
• 1/2 cup chicken stock
• 3/4 lb cooked penne, al dente
• 1 teaspoon sherry wine vinegar
• 1/2 cup grated parmesan cheese, plus more for serving
• salt, to taste
• pepper, to taste
• 5 amaretti cookies, crushed, to serve
• 1/2 cup fresh chives, chopped, to serve
Instructions:
1. Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.
2. Peel and dice the other sweet potato into 1-centimeter (1/2 inch) cubes.
3. Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.
4. In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.
5. Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
6. Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.
7. Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.
8. Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.
9. Add the penne and mushrooms and coat evenly in the sauce.
10. Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
11. Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
Enjoy your Sweet Potato Mushroom Penne!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Fajita Hasselback Chicken?
|
Here's a recipe for Fajita Hasselback Chicken:
Ingredients:
• 4 chicken breasts
• 1/2 onion, diced
• 1/2 yellow bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 green pepper, diced
• 2 tablespoons fajita spice mix
• 3 tablespoons salsa
• 1/2 cup cheddar cheese, grated
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Slice into the chicken several times, about 1/4 inch (1/2 cm) apart, but only cut about 85% of the way through, leaving the bottom intact.
3. Cook the onions and peppers over a medium heat until softened, then stir in the fajita mix.
4. Stir in the salsa and sprinkle the cheese over.
5. Mix together until the cheese has melted.
6. Allow to cool to the touch, and then fill each segment of the chicken breast with about 1 teaspoon of the mixture.
7. Bake in the centre of the oven for 18-22 minutes until the chicken is cooked through and the juices run clear.
Enjoy your Fajita Hasselback Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Enchiladas Verdes Con Pollo As Made By Cuco?
|
Here's a recipe for Enchiladas Verdes Con Pollo As Made By Cuco:
Ingredients:
• 1 lb medium tomatillo, husks removed
• 1/2 medium white onion, halved
• 1 serrano pepper, stemmed
• 3 cloves garlic
• water, as needed
• 1/2 bunch fresh cilantro, leaves and soft stems roughly chopped, plus more leaves for garnish - about 1 cup (40 G)
• 1 tablespoon kosher salt
• 1/2 cup low sodium chicken stock
• 1/4 cup vegetable oil, divided
• 12 thick slices corn tortilla
• 3 cups shredded rotisserie chicken
• 5 oz queso fresco, crumbled
• 1/4 medium white onion, finely chopped, for garnish
• 2 tablespoons mexican crema, for garnish
Instructions:
1. Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8–10 minutes.
2. Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
3. Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
4. Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
5. Set a rack in the center of the oven and turn on the broiler.
6. Spread 1/2 cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
7. Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
8. Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
9. Broil the enchiladas until the cheese is just melted, 2–4 minutes.
10. Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
Enjoy your Enchiladas Verdes Con Pollo As Made By Cuco!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make 5-Ingredient BBQ Chicken-Stuffed Sweet Potatoes.
|
Here's a recipe for 5-Ingredient BBQ Chicken-Stuffed Sweet Potatoes:
Ingredients:
• 1 large sweet potato
• 1 tablespoon olive oil
• 1 pinch salt
• 1 rotisserie chicken breast
• 1 cup red cabbage, shredded
• 1/3 cup barbecue sauce, plus more for serving
• 2 tablespoons green onions, thinly sliced
Instructions:
1. Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
2. Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
3. Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
4. Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
5. Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
6. Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
7. Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a 1/4-inch (6 mm) layer remains.
8. Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
Enjoy your 5-Ingredient BBQ Chicken-Stuffed Sweet Potatoes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Jalapeño Popper Dip–stuffed Chicken?
|
Here's a recipe for Jalapeño Popper Dip–stuffed Chicken:
Ingredients:
• 1 jalapeño, diced
• 2 oz cream cheese
• 1/2 cup cheddar cheese
• 3 boneless, skinless chicken breasts
• salt, to taste
• 2 cups flour
• 2 eggs, beaten
• 2 cups bread crumbs
• 1 cup oil, for frying
Instructions:
1. Dice a jalapeño. Then add it in a medium bowl and mix with cream cheese and cheddar cheese.
2. Salt your chicken breasts. Cut a pocket into the side of each chicken breast. Stuff the pockets evenly with the jalapeño mixture. Press the edges of the chicken together to seal the pocket.
3. Separate the flour, eggs, and bread crumbs into 3 separate bowls.
4. Dip the stuffed chicken in the flour, then the egg, then the bread crumbs, coating it evenly.
5. Heat the oil in a large pan over medium heat. Preheat the oven to 350˚F (180˚C).
6. Fry the chicken until golden brown on both sides.
7. Transfer the chicken to a baking dish, then bake for 20 minutes. Serve!
Enjoy your Jalapeño Popper Dip–stuffed Chicken!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Butternut Squash Stuffed Pasta Bake.
|
Here's a recipe for Butternut Squash Stuffed Pasta Bake:
Ingredients:
Stuffing
• 1 tablespoon olive oil
• 2 cups butternut squash, diced
• 1 teaspoon salt
• 3 cloves garlic, minced
• 1 lb ground turkey
• 2 teaspoons italian seasoning
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 2 cups spinach
• 1 teaspoon salt
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup parmesan cheese
• salt, to taste
• pepper, to taste
Sauce
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 pinch salt
• 1 pinch pepper
Instructions:
1. Heat olive oil in a large pan.
2. Add the butternut squash and salt, and sauté for a few minutes.
3. Then add garlic, turkey, Italian seasoning, pepper flakes, and black pepper, and stir until meat is fully cooked.
4. Add in spinach and salt until the spinach is wilted.
5. In a large bowl, add ricotta, egg, cheese, and a pinch of salt and pepper. Mix well.
6. Add the cooked squash mixture into the bowl. Mix until evenly blended.
7. Cook a box of jumbo shell pasta al dente. Set aside in a bowl covered in olive oil to prevent sticking.
8. Heat butter in a medium pan. Once melted, add in flour.
9. Cook the flour until it turns light brown.
10. Add milk to the pan and stir continuously until the sauce thickens.
11. Add a pinch of salt and pepper.
12. In a casserole dish, sheet the sauce on the bottom.
13. Stuff each jumbo shell pasta with the stuffing and place on top of the sauce.
14. Bake at 400°F (200°C) covered for 30 minutes.
15. Sprinkle parmesan cheese and bake again for 5 minutes until the cheese melts.
16. Garnish with parsley.
Enjoy your Butternut Squash Stuffed Pasta Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare BBQ Chicken Pita Pizza?
|
Here's a recipe for BBQ Chicken Pita Pizza:
Ingredients:
• 1 cup rotisserie chicken, shredded
• 1/8 cup BBQ sauce, + 2 tablespoons
• 1 whole wheat pita bread
• 1 handful shredded mozzarella cheese
• 1 handful red onion, sliced
• fresh cilantro, for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a small bowl, combine chicken and bbq sauce well. Set aside.
3. Place pita bread on a baking sheet lined with parchment and spread bbq sauce over it.
4. Add the chicken to the pita and sprinkle with mozzarella and red onion, to taste.
5. Bake for 15-20 minutes, or until cheese is melted and chicken is heated through.
6. Garnish with fresh cilantro, slice, and serve.
Enjoy your BBQ Chicken Pita Pizza!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make One-Pan Chicken Fajita?
|
Here's a recipe for One-Pan Chicken Fajita:
Ingredients:
• 1/2 green bell pepper, sliced
• red bell pepper, sliced
• 1/4 onion
• olive oil
• salt, to taste
• pepper, to taste
• 1 chicken breast
• 1 parchment paper
Fajita Seasoning
• 1/2 tablespoon chilli powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
3. Tear off a sheet of parchment paper, large enough to fold into a packet.
4. Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
5. Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
6. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
Enjoy your One-Pan Chicken Fajita!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Cauliflower “Meat” Tacos?
|
Here's a recipe for Cauliflower “Meat” Tacos:
Ingredients:
• 1 medium head cauliflower, washed
• 5 oz mushroom, such as baby bella, cleaned and quartered
• 1 1/2 tablespoons olive oil
• 1 medium yellow onion, minced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons smoked paprika
• 2 tablespoons chili powder
• 2 tablespoons soy sauce
• salt, to taste
• pepper, to taste
• corn tortilla
• tomato, diced
• avocado, diced
• tomato salsa
• fresh cilantro
• lime wedge
Instructions:
1. Cut the cauliflower in half and break it into small florets.
2. Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
3. Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
4. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
5. Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
6. Add the cauliflower “meat” to the tortilla, along with your favorite toppings. Serve with a lime wedge.
7. If you have leftovers, the cauliflower “meat” will keep refrigerated in an airtight container for about 2 days.
Enjoy your Cauliflower “Meat” Tacos!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Steak Fajita Quesadillas?
|
Here's a recipe for Steak Fajita Quesadillas:
Ingredients:
• 1 lb skirt steak
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 onion, sliced
• 4 cloves garlic, sliced
• 3 bell peppers, sliced
• 1 jalapeño pepper, sliced
• 1 tablespoon butter
• 4 large tortillas
• 2 cups mexican blend cheese
• guacamole
• sour cream
• salsa
Instructions:
1. Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
2. Cook on high heat for roughly 3 minutes each side, for medium-rare.
3. Let the steak rest for 10 minutes.
4. While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
5. Slice the steak into strips.
6. Mix the steak into the pepper mix. Remove from heat and set aside.
7. In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
8. Flip the quesadilla over and cook the other side until it’s golden.
9. Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
10. Serve immediately with sour cream, salsa, and guacamole.
Enjoy your Steak Fajita Quesadillas!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Veggie-Packed Chickpea Pot Pie?
|
Here's a recipe for Veggie-Packed Chickpea Pot Pie:
Ingredients:
• 5 medium potatoes, peeled and diced
• 4 tablespoons olive oil, divided
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1 cup frozen corn
• 1 cup broccoli
• 2 carrots, diced
• 1 cup mushroom, quartered
• 1 cup canned chickpea, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• salt, to taste
• pepper, to taste
• 2 tablespoons flour
• 2 cups vegetable stock
• 1/4 cup nutritional yeast
• 2 tablespoons soy milk, or almond milk
• 1 refrigerated pie crust
Instructions:
1. Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
2. Drain the potatoes in a colander.
3. Divide the potatoes into two medium bowls and mash half of them. Set aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
5. Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
6. Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
7. Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
8. Remove the rosemary and thyme sprigs.
9. Sprinkle the flour over the vegetables and mix well.
10. Pour in half of the vegetable stock and stir.
11. Add the nutritional yeast and stir well.
12. Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
13. Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
14. Add the diced potatoes and stir.
15. Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
16. Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
17. Brush the outside edges of the baking dish with the mix using a brush or your fingers.
18. Preheat the oven to 350°F (180°C).
19. Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
20. Brush the top of the dough lightly with the oil-soy milk wash.
21. Make a small X-shaped incision on the top of the crust.
22. Bake for about 45 minutes or until the pie crust is golden.
Enjoy your Veggie-Packed Chickpea Pot Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Bacon Chicken Alfredo Lasagna Roll?
|
Here's a recipe for Bacon Chicken Alfredo Lasagna Roll:
Ingredients:
• 16 slices bacon, thick-cut
• 1 tablespoon butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 rotisserie chicken, or 2 cooked chicken breasts, shredded
• 5 lasagna noodles, cooked
• 6 slices mozzarella cheese
• 1 cup spinach
Instructions:
1. Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
2. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds.
3. Add the cream, and bring to a boil.
4. Add in the Parmesan, parsley, salt, and pepper, stirring constantly until the cheese has melted and there are no lumps remaining.
5. Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end.
6. Mix the chicken with the sauce until thoroughly combined.
7. On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly.
8. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (1/2 inch) gap at the bottom so the noodles have room to roll on themselves.
9. Preheat oven to 400°F (200°C).
10. Place the cheese slices evenly across the chicken, then press the spinach into a row centered between the cheese slices.
11. While one hand keeps the spinach flat, use the other hand to lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
12. Transfer the lasagna roll to the bottom of the bacon weave, and repeat the saran wrap rolling process until the bacon has tightly and completely wrapped the lasagna roll.
13. Unwrap and transfer to a baking tray.
14. Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
15. Cool for about 15 minutes, then transfer the roll to a cutting board.
16. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
Enjoy your Bacon Chicken Alfredo Lasagna Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Sweet Potato Chickpea BBQ Veggie Burgers?
|
Here's a recipe for Sweet Potato Chickpea BBQ Veggie Burgers:
Ingredients:
• 15 oz chickpeas, 1 can, drained and rinsed
• 1 sweet potato, medium-sized, cooked
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 cup BBQ sauce, recipe below
• 1/4 cup cornmeal
• 1/4 cup scallions, chopped
Barbecue Sauce
• 6 oz tomato paste
• 1/4 cup water
• 2 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375˚F (190˚C).
2. In a large bowl, microwave chickpeas for 1 minute, or until softened.
3. Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the garlic, chili powder, and salt. Mash until chickpeas are finely mashed. Add cornmeal and scallions, and set aside.
4. For the barbecue sauce: In a medium-size bowl, combine tomato paste, water, maple syrup, apple cider vinegar, chili powder, garlic powder, and salt. Mix to combine.
5. Add barbecue sauce to the mashed chickpea mixture and mix until thoroughly combined.
6. Using a 1/2 cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
7. Bake for 40 minutes, or until firm and browned, flipping over halfway through.
8. Serve with the remaining barbecue sauce and favorite fixins.
Enjoy your Sweet Potato Chickpea BBQ Veggie Burgers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Creamy Tuscan Chicken Rolls?
|
Here's a recipe for Creamy Tuscan Chicken Rolls:
Ingredients:
Chicken Rolls
• 4 boneless, skinless chicken breasts
• 2 teaspoons pepper, divided
• 1 tablespoon onion powder
• 4 teaspoons kosher salt, divided
• 1 tablespoon garlic powder
• 8 oz baby spinach
• 1 cup sun-dried tomato
• 2 cups canola oil
• 2 cups panko breadcrumbs
• 4 large eggs, beaten
• 1 cup all purpose flour
Béchamel Sauce
• 3 tablespoons unsalted butter
• 5 cloves garlic, minced
• 2 medium shallots, diced
• 2 cups baby spinach
• 1 1/2 tablespoons sun-dried tomato, chopped
• 3/4 cup tomato, diced
• 2 cups heavy cream
• 1 tablespoon all purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 3/4 cup grated parmesan cheese
• 1 tablespoon lemon juice
For Serving
• 4 cups spaghetti
• 4 cups green salad, lightly dressed
Instructions:
1. Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
2. Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about 1/4 inch (6 mm) thick.
3. Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with 1/4 cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
4. Chill the chicken rolls in the fridge for 30–60 minutes.
5. Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5–7 minutes. Remove the pot from the heat and stir in the lemon juice.
6. Heat 2–3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
7. Add the panko to a shallow dish and stir in 1 teaspoon of salt and 1/2 teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and 1/2 teaspoon pepper.
8. Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
9. Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken’s center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
10. Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
Enjoy your Creamy Tuscan Chicken Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chipotle Chili And Cornbread Dumplings?
|
Here's a recipe for Chipotle Chili And Cornbread Dumplings:
Ingredients:
• 2 lb ground beef
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon chilli powder
• 1 tablespoon smoked paprika, ground
• 1 teaspoon cayenne
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 12 oz tomato paste
• 2 cups beef broth
• 12 oz chopped tomato, 1 can
• 15 oz black beans, 1 can
• 15 oz red kidney bean, 1 can
• 1 tablespoon apple cider vinegar, optional
Cornbread Dumplings
• 1 cup cornmeal
• 1 cup flour
• 1 teaspoon baking powder
• 1 pinch salt
• 2 eggs
• 1/4 cup honey
• 1/2 cup buttermilk
Instructions:
1. In a large bowl, mix the flour, cornmeal, baking powder, and salt. Mix and make a little well in the center.
2. Add the milk, eggs, honey into the well, beat the eggs and liquid first, and then combine with the rest of the dry ingredients. Set aside until chili is almost finished.
3. In a large pot at medium high heat, add the beef, season with salt, pepper, cumin, chili powder, smoked paprika, cayenne, and cook until it is a deep brown color.
4. Add the onion, red bell peppers garlic, and chopped chipotles, and a pinch of salt. Cook until caramelized and soft, about 10 minutes.
5. Add the tomato paste and cook until the tomato paste gets dark and starts sticking to the bottom slightly.
6. Add in the canned diced tomatoes, beef broth, black beans, kidney beans, and apple cider vinegar (optional). Stir until all is well incorporated. Bring to a boil, reduce heat to low to a simmer,
7. Scoop and shape the cornbread batter into golf ball sized dumplings and place in the simmering chili.
8. Put a lid on the Chili and steam/simmer the dumplings 20 minutes or until the dumplings are cooked through.
9. Serve with cheddar cheese, sour cream, and sliced scallions.
Enjoy your Chipotle Chili And Cornbread Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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